Lecture: 2 hours/week
Seminar: 2 hours/week
OR
Hybrid: 2 hours/week lecture and 2 hours/week online
OR
Online
This course will use a variety of teaching/learning activities including Lecture and activities that may include: role playing, group discussions, oral presentations, demonstrations, use of different media (videos, documentaries, etc) and practical labs.
- The importance of and outlook for the food and beverage service industry in Canada;
- Fundamentals of food and beverage facility operation;
- Staffing considerations and challenges in the food and beverage industry;
- Job specific food and beverage knowledge, skills, and theory
- Strategies for effective food and beverage management and leadership skills
- Menu planning, development, pricing and design;
- Sanitation and safety issues and considerations for the food and beverage industry;
- Conceptualization and design of food and beverge Operations
- Sustainability issues in Food and beverage, and integration into operations
Upon successful completion of this course, the student will be able to:
- Articulate the size, nature and scope of the food and beverage service industry, including the industry’s origins, trends currently affecting it and the outlook for the future;
- Identify the organizational structure and characteristics of food and beverage service operations, including the labour force, working conditions and career opportunities;
- Evaluate fundamentals of effective communication, listening, teamwork, and leadership skills required in a food and beverage service operation;
- Describe food service knowledge; identify product information needed to describe beverage items; outline guidelines for matching food and wine; identify major types of beer; describe wine classifications; and identify categories of distilled spirits.
- Identify required steps to process order and obtain correct guest check using point-of-sales systems and the steps required to handle guest payment and processing of payments including cash, credit/debit card and billing.
- Apply the principles of menu development from a marketing, nutrition, design, operational and cost control standpoint;
- Utilize industry specific terms and language;
- Identify common service techniques and styles;
- Articulate good sales techniques as a key part of customer service (i.e. suggestive selling, promotions, merchandising) including accomidating guests with special needs and/or dietary restrictions;
- Apply and analyze fundamental concepts behind conceptualizing, planning, and designing a food and beverage operations;
- Articulate the necessity of sustainability practices, and strategies of how to integrate them into modern food and beverage operations;
Assessment will be in accordance with the Douglas College Evaluation Policy.
Example assessment components:
Quiz(es) 10-30%
Assignment(s) 20-30%
Presentation(s) 20-30%
Mid term(s) 10-20%
Final 10-20%
Total 100%
To pass the course, students must achieve a cumulative grade of 50% on a weighted average basis in all non-group assessments as well as 50% overall in the course.
Students must write midterm(s) and final examination to pass the course.
Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.
Textbooks may include:
Jack D. Ninemeier. Food and Beverage Management, Latest ed.
or other text/material as approved by the department.
Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.