Fundamentals in Food Service Operations

The student will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include the following: Clean and tidy bar and food service areas; Develop and maintain food and beverage product knowledge; Manage the responsible service of alcohol; Prepare and serve cocktails; Prepare and serve non-alcoholic beverages; Provide a link between kitchen and service area; Provide advice to patrons on food and beverage services; Provide food and beverage services; Provide room service; Provide silver service; Take food orders and provide courteous table service; Manage intoxicated persons.