Section outline

  • Welcome Fundamentals of Food and Beverage Service

    Collapse all Expand all

    Daffodil International University 

    Department of Tourism and Hospitality Management (THM)

    Course Outline


    • forum icon
      Announcements Forum

    • Course Code: THM 203

      Course Title: Fundamentals of Food and Beverage Service

      Program: BTHM

      Faculty: Faculty of Business and Entrepreneurship

      Semester: Spring 2021

      Credit: 3


    • Instructor Information

       


      Name:  Mohammad Nurul Afchar

      Designation: Lecturer

      Email: nurul.thm0013.c@diu.edu.bd

      Contact Number: +8801554319150

      Facebook link: https://www.facebook.com/nurul.afchar.79


    • Course Rationale:

      Students will develop the applied knowledge and skills required to work as a professional team member in a full service, licensed restaurant operation. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced.

    • Course objectives:

      1. To prepare the students to meet the challenges associated with food and beverage service.

      2.  Students will gain a basic understanding of Food and Beverage service by analyzing Sector of the Foodservice Industry, Food and Beverage operation, Food Production Methods, Food and beverage personnel.


    • Course Outcome

      After completing this course the students will able to know:

      • Staff attributes, skill and Knowledge of Food and Beverage service

      •  Food and Beverage service areas and equipment

      •  Menu Knowledge and accompaniments

      • Customer service and The service sequence

    • Assessment Plan

      Marks Distribution:

      Description

      Allotted Marks

      Class Attendance

         07

      3 Quizzes (at least)

         15

      Presentation+ Assignment

           08+05=13

       Midterm tests

         25

      Semester final

         40

      Total Marks

        100



    • book icon
      Reference Textbook

      §  Food and Beverage Service (9th edition)

                        By- John Cousins

                        Denis Lillicrap
      Food and Beverage Services A Training Manual by Sudhir Andrews 

      Basic_Food_and_Beverage_Service_Guidelin

    • Google Classroom Code: 4d5vj77

      Meeting code: https://meet.google.com/mqv-myjx-azx

    • Students must
      Mark as done

      OBE Course Outline 

    • Students must
      Mark as done

      Class Recording Spring 2021

      Class Recording 01

      Class Recording 02

      Class Recording 03

      Class Recording 04

      Class Recording 05

      Class Recording 06

      Class Recording 07

      Class Recording 08

      Class Recording 09

      Class Recording 10

      Class Recording 11

      Class Recording 12

      Class Recording 13


    • Students must
      Mark as done

      Class Recording of Review class

  • Week 1

  • Week 2

    • Lesson 1

      In this lesson we will discuss on:

      • Customer service 
      •  Food production methods

      Lecture Content

    • Lesson 2

      In this lesson we will discuss on:

      • Food and beverage service methods 
      •  Food and beverage personnel

      Lecture Content

      Video Lecture 05

  • Week 3

    • Lesson 1

      Types of Food and Beverage Service

      In this lesson we will discuss on:

      • Food Service methods
      • Food and beverage personnel

      Lecture Content

      Video lecture-06

    • forum icon
      Q&A Forum
    • quiz icon
      Quiz-1
      Students must
      Make attempts: 1
      Receive a grade

      Only a single attempt will be accepted.

      Just be honest with yourself. When you are honest with yourself you will find the road to inner peace.



  • Week 4

  • Week 5

    Staff attributes, skills and knowledge

    Key service conventions 

     Essential technical skills

    Lecture Content from Book

    Slide

    Video Lecture 09

  • Week 6

    Staff attributes, skills and knowledge

    Technical Skills and Practical learning





    Interpersonal skills 

     Health, safety and security

    Lecture from book


    Slide

    • Students must
      Mark as done
      Lab Class Recordings Spring 2021
    • assign icon
      Assignment on Technical skill
      Students must
      View
      Make a submission

      (Will be counted as Practical activities marks) 

      Make a Video by displaying essential technical skills and table setup

      N.B: Please submit your video link don't upload video in BLC 

    • assign icon
      Submit presentation video Assignment
      Students must
      Mark as done

      Dear students, submit your assigned video link.

      Please do not upload videos in BLC. Only link submission

  • Week 7 Practical Class

    F&B Service - 

    how to carry plates as a waiter! 
    How to carry a tray. 
    How to serve food and beverages


    How to be a good waiter!


    Presentation topic + Practical 

  • Week 8 Practical Class

    F&B Service

    How to set up tables fast and efficiently as a waiter!


    How to bus tables. Busser training.


  • Week 9

    Food and beverage service areas and equipment

     Design and purchasing factors 

     Stillroom 

     Hotplate 

    Wash-up

    Lecture content from the book

     

     

     

     

     

     

    • quiz icon
      Quiz-03
      Students must
      Receive a grade

      Quiz-3 Will be held on BLC 


  • Week 10

    Food and beverage service areas and equipment

    Colour and lighting considerations 61

     Bar 

     Furniture 

     Linen 

     Crockery

    Tableware (flatware, cutlery and hollow-ware) 

    Glassware 

     Disposables 

    Lecture Content from book

    Video lecture 11

    • assign icon
      Extra Quiz Assignment
      Students must
      View
      Make a submission

      Make a Video on how to carry hotplate by following the video given below 

      Follow the Submission dead line

      Note: Submission deadline will be followed very strictly



  • Semester Assessment



  • Topic 13

    • assign icon
      Presentation Assignment
      Students must
      View
      Make a submission

      Pre-recorded Video and  Slide submission on Classic menu sequence 

      Date of submission :  06 December, 2022