RHOT 162: Supervisory Food and Beverage Service. The food and beverage department plays an important role in the overall success of the operation at a resort or hotel. The essence of the restaurant is service. The purpose of this course is to introduce you to the fundamentals of food and beverage service and the impact it has on the success of the restaurant. The course will deal with the elements of service through theoretical discussion and hands on practical service through Scholars Dining Room. The theoretical portion of the course will deal with the components of customer service, restaurant sanitation, types of menus, menu terminology, types of food service, service of wine, suggestive selling, establishing and evaluating service standards, communications and handling the service with a computer system.
Prerequisites: None
Corequisite: None
Crosslisted: PGHM 162
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | 3.00 |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 1 |
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| Lab (lab, field, computer) | 2 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- identify the components of excellent customer service;
- demonstrate basic food and beverage service skills;
- measure the level of service provided;
- explain the different type of food service and their application;
- define menu types and menu terminology;
- practice the service cycle;
- describe basic sanitation and safety for food service;
- to demonstrate suggestive selling for food and beverage service; and
- define the basic components of a F & B computer system.
Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.