Topic outline

• Welcome Fundamentals of Food and Beverage Service
  

  Welcome Fundamentals of Food and Beverage Service

  Daffodil International University 

  Department of Tourism and Hospitality Management (THM)

  Course Outline

  
  

  • 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

    
    
    

  • Reference Textbook

    §  Food and Beverage Service (9^th 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
    

  • OBE Course Outline 

    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

    
    

    Mark as done
  • Class Recording of Review class

    Mark as done
• Week 1
  

  Week 1

  • Lesson 1
    
    

    Icebreaking and Introduction to the Course
    

    To be discussed: Course outline from the booklet

    
    

  • Lesson 2

    In this lesson we will discuss on:

    • Sectors of the foodservice industry 
    •  Food and beverage operations 
    •  The meal experience

    Lecture content

    
    

    
    

    
    

    
    

  • In which ways captive market differ from non captive market? discuss with example. Forum

    View
  • Forum Discussion

    View

    Any good training deals with four aspects:

    1. Knowledge

    2. Skills

    3. Attitudes

    4. Competencies

    Define Knowledge, Skills,  Attitudes,  Competencies

    
    

• Week 2
  

  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
  

  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

  • Q&A Forum
  • Quiz-1

    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 4

  • Lesson 1

    Types of Food and Beverage Service

    In this lesson we will discuss on:

    • American Service
    • Banquet service 

    Video lecture-07

    • English Service
    • French service

    Video Lecture 08

    Lecture Content

  • Review discussion from Types and food and beverage service Forum
  • Lesson 2

    Staff attributes, skills and knowledge
    

    In this lesson we will discuss on:

    • Success in food and beverage service 
    •  Attributes of food and beverage service personnel

    Lecture Content

    Video Lecture 08

  • Q&A Forum
  • Quiz-2

    Receive a grade

    Quiz-2 will be held on BLC 

    
    

• Midterm Exam
  This topic
  

  Midterm Exam

  Not available
• Week 5
  

  Week 5

  Staff attributes, skills and knowledge

  Key service conventions 

   Essential technical skills

  Lecture Content from Book

  Slide
  

  Video Lecture 09
• Week 6
  

  Week 6

  Staff attributes, skills and knowledge

  Technical Skills and Practical learning

  
  

  
  

  
  

  
  

  Interpersonal skills 

   Health, safety and security

  Lecture from book

  
  

  Slide

  • Lab Class Recordings Spring 2021

    Mark as done
  • Assignment on Technical skill

    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 

  • Submit presentation video Assignment

    Mark as done

    Dear students, submit your assigned video link.

    Please do not upload videos in BLC. Only link submission

• Week 7 Practical Class
  

  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 
  

  • Q&A Forum
• Week 8 Practical Class
  

  Week 8 Practical Class

  F&B Service

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

  
  

  How to bus tables. Busser training.

  
  

  • Q&A Forum
• Week 9
  

  Week 9

  Food and beverage service areas and equipment

   Design and purchasing factors 

   Stillroom 

   Hotplate 

  Wash-up

  Lecture content from the book

   

   

   

   

   

   

  • Quiz-03

    Receive a grade

    Quiz-3 Will be held on BLC 

    
    

• Week 10
  

  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

  • Extra Quiz Assignment

    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
  

  Semester Assessment

  
  
  
• Topic 13
  

  Topic 13

  • Presentation Assignment

    View Make a submission

    Pre-recorded Video and  Slide submission on Classic menu sequence 

    Date of submission :  06 December, 2022