Available courses

FOOD AND BEVERAGE SERVICE THEORY

Unit Description

The Food and Beverage Service course is designed to provide students with a comprehensive understanding of the principles and practices involved in providing excellent service in the hospitality industry, particularly in the area of food and beverage. This course combines theoretical knowledge with practical skills development to prepare students for entry-level positions in restaurants, hotels, resorts, and other food service establishments.

OBJECTIVES.

By the end of this unit the learners should be able to;

  •  Familiarize with service techniques and standards.
  • Understand the role of food and beverage service in the hospitality industry.
  • Develop knowledge of food and beverage menus.
  • Enhance communication and customer service skills.
  • Acquire knowledge of wine and beverage service.
  • Understand restaurant operations and teamwork.

Requirements

To successfully complete the unit, you are expected to have access to:

  • A laptop (Operating System - Windows 10 and Ms. Office 2013 and above)
  • Tablet/ smartphone/ iPhone
  • Internet connectivity

Assessment

Assessment for learning will comprise of ; 
  • 75% and above class attendance 
  • CAT 1 – 30% 
  • Use of  timed quiz for Continuous Assessment (CAT 2) – 70%
  •  End of Term Examinations – 100% 
  • Active class participation

Your Course Facilitators will be;

MADAM: JACQULLINE MBAABU

HELP

In case of any problem  you can contact the ODEL department through

ODEL - 0112761910

MISS MBAABU-0708457110 OR  jacqullinegacheri@gmail.com

GENERAL COURSE OUTCOME

  1. Knowledge of Food and Beverage Operations: Students will acquire a comprehensive understanding of various food and beverage service operations, including different types of establishments, service techniques, equipment, and standard operating procedures.

  2. Menu Planning and Design: Students will learn how to create menus that are appealing, balanced, and aligned with customer preferences. They will gain knowledge of menu pricing, portion control, and menu engineering concepts.

  3. Customer Service Skills: Students will develop excellent customer service skills, including effective communication, interpersonal skills, and the ability to handle customer inquiries, complaints, and special requests professionally.

  4. Food and Beverage Service Techniques: Students will learn a variety of food and beverage service techniques, including table setup, order taking, tray service, wine and beverage service, and proper handling of food and beverage items.

  5. Food Safety and Hygiene: Students will understand the importance of food safety and hygiene practices in the food service industry. They will learn about proper storage, handling, and preparation of food, as well as personal hygiene standards.



FOOD SERVICE

CATERING AND ACCOMMODATION