Topic outline
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Hop in to your Food and Beverage, Fun and Bubbly Class!
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Scope:
- Food and Beverage Service
- Attributes of Food and Beverage Staff
- First Impression
- Moment of Truth
- Grooming / Hygiene Standard
Objectives:
By the end of the session, the student will be able to:
- Describe Food and Beverage Service
- Describe attributes of food and beverage Staff
- Analyze the importance of first impression
- Analyze the importance of moment of truth
- Describe proper grooming / hygiene standard
Activity:
- Reading of articles
- Videos
- Comprehension Check
Assignment: 1 Pages: 5 File: 1 Quiz: 1Progress: 0 / 0 -
Scope:
By the end of the session, the student will be able to:Objectives:
- Identify and describe outlets of food and beverage
- Identify and describe the positions in the food and beverage department organization chart
Activity:
- Reading of articles
- Comprehension check
File: 1 Pages: 2Progress: 0 / 0 -
Scope:
- Fine Dining Concept
- Setting Atmosphere
- Layout and Space Planning
Objectives:
By the end of the session, the student will be able to:
- Describe the fine dining concept
- Describe how to set the atmosphere in the restaurant
- Identify principles in layout and space planning
Activity:
- Reading of articles
- Comprehension check
Quizzes: 2 Pages: 4 URL: 1 File: 1Progress: 0 / 0 -
Scope:
- Menu
- Types of Menu
- Styles of Service
Objectives:
By the end of the session, the student will be able to:
- Describe Menu
- Identify different types of menu
- Identify different styles of service
Activity:
- Reading of articles
- Comprehension check
Pages: 4 URL: 1 Quiz: 1 File: 1Progress: 0 / 0 -
This is a class activity for today, Wednesday, January 27, 2021.
Please use your previous group in completing this task.Files: 2Progress: 0 / 0 -
Scope:
- Customer Service
- Types of Guests
- Product Knowledge
Objectives:
By the end of the session, the student will be able to:
- Describe customer service
- Identify different types of guests
- Analyze the importance of product knowledge
Activity:
- Reading of articles
- Comprehension check
Pages: 4 Quiz: 1Progress: 0 / 0 -
Scope:
- Upselling
- Cross-Selling
Objectives:
By the end of the session, the student will be able to:
- Describe upselling
- Describe cross- selling
- Analyze the importance of selling techniques
Activity:
- Reading Articles
Pages: 3 File: 1Progress: 0 / 0 -
A "complaint" is defined as one's expression of dissatisfaction.In line with this, one of the primary selling points of the Food and Beverage Industry is the quality of its customer service which always aims to achieve customer satisfaction. Thus it is vital for the Food and Beverage personnel to understand how to handle complaints and turn each complaint into an opportunity to improve its service.
Scope:
- Types of Complaint
- Handling Complaint
- Proactive vs Reactive Response
Objectives:
By the end of the session, the student will be able to:
- Identify types of complaint
- Describe how to handle the complaint
- Differentiate proactive vs reactive response
Activity:
- Reading Articles
- Comprehension Check
URL: 1 Pages: 3 Forum: 1 Assignment: 1 File: 1Progress: 0 / 0 -
"Catering Service" is a business under the food and beverage industry that allows you to please clients while indulging your love for food and people. Catering is the business of providing food service at events. The catering company usually prepares the food at its premises and delivers it to the event when needed. It may also provide drinks, crockery, cutlery, glassware, decorations and service staff.
Scope:
- Catering Service
- Types of Catering
- BEO
Objectives:
By the end of the session, the student will be able to:
- Describe catering services
- Identify types of catering
- Analyze a BEO
Activity:
- Reading Articles
- Comprehension Check
Pages: 6 Files: 4Progress: 0 / 0 -
"Room service" is considered significant in the hotel industry. It shows an increase in recent years as a result of the guest desire for more luxury and time-saving. It becomes one of the ways of food and beverage managers in maximizing their department income.
Scope:- Room Service
- In-room dining cycle
- Challenges in In-room dining
Objectives:
By the end of the session, the student will be able to:
- Describe room service
- Describe the in-room dining cycle
- Analyze the challenges in in-room dining
Activity:
- Reading of articles
- Comprehension Check
Pages: 3 URL: 1 Files: 3Progress: 0 / 0 -
Opening a restaurant takes more than acquiring startup cash, finding a location, and writing a menu. It requires a foundation established with restaurant licenses and permits.
Scope:
- Legal consideration
- Legal requirements
Objectives:
By the end of the session, the student will be able to:
- Identify the legal considerations in Food and Beverage Service and Operations specifically:
- Describe the legal requirements of the following in Food and Beverage Service and Operations
Activity:
- Reading Articles
- Comprehension Check
Quiz: 1 Pages: 3 URLs: 3 File: 1Progress: 0 / 0 -
Files: 3Progress: 0 / 0
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Working in a restaurant is like playing in a sports team. Everyone has a position to play but in the end, all are striving for the same goal.
Scope:
- Teamwork at the workplace
- Total Quality Management (TQM)
Objectives:
By the end of the session, the student will be able to:
- Identify the importance of teamwork at the workplace
- Describe total quality management
- Work as a team and analyze the challenges in Mahogany Dining Room using cause and effect diagram tool of TQM
Activity:
- Reading Articles
Pages: 2 File: 1Progress: 0 / 0 -
Sustainable development is the development that meets the needs of the present without compromising the ability of future generations to meet their own needs.
Scope:
- Sustainability
- Sustainability Development Goal - SDG 12 Responsible Consumption and Production
Objectives:
By the end of the session, the student will be able to:
- Describe sustainability
- Understand the sustainability development goals
- Identify ways on how to support the SDG 12 Responsible Consumption and Production as a student
Activity:
- Reading Articles
- Watching video
Pages: 3 URLs: 4 File: 1Progress: 0 / 0