This course presents the different types of food and beverage service operations, functions of food and beverage service departments and the responsibilities of the food and beverage personnel. Included topics are food and beverage service equipment and tools for operations, types of menus and beverages, period of meals, actual liaison between kitchen and  service areas, types of food and beverage service, food and beverage service sequences and techniques,  safety and sanitation, problem-solving skills,  and dimensions of service quality. 

Major emphasis will be on skills to work effectively with colleagues and guests in a socially diverse environment, providing food and beverage service and wine pairing, the application of computer operations through the network program; problem and development of information technology applicable in the future will be addressed.