COURSE SYLLABUS

Course Code : FB001

Course Title : FOOD & BEVERAGE MANAGEMENT /

RESTAURANT OPERATIONS

Formal Contact hours : THEORETICAL : 25 (000 hrs / a week)

PRACTICAL : 50 hrs ( 000 hrs / a week)

Course Period : 5 days

Presenter : Prof. Islam Abu Alfilat

International Hotel Management Institute Switzerland

Venu : BUDAYA KOPI CLASS ROOM (Theoretical)

Restaurant Classroom (Practical)

COURSE :
DESCRIPTION

This course is aim to provide abroad outlines and basic understanding of Food & Beverage
Management in particular reference to Restaurant Operations in the Indonesian market, it
combines basic practical skills and traditional practices with theoretical concept related
To Food & Beverage topics.

COURSE :
OBJECTIVES
At the end of the course, the trainee should be able to:

1. Demonstrate a required level of understanding and competent performance in food

& beverage skills in practical working environment.
2. Gain the ability to develop a professional service attitude and obtain knowledge in
some of Related food & beverage aspects n issues.
3. Demonstrate a wide understanding of theoretically linked aspects of operational
Management in the food & beverage Department.
4. To analyze and apply the concepts of food and beverage with reference to
contemporary modern trends.
COURSE OUTLINE :

TOPIC SESSION HOURS

1. Introduction to F & B Service Industry.
 Classroom Management
 hygienic appearance & Technical Ability
 Types of food service operations
 The Meal Experience & Service personnel
2. F & B Service Areas & Equipment
 Stillroom, silver room, wash-up, hot plate
 Spare linen Store, Dispense Bar
 Lighting, colour, Furniture, linen
 Tableware, Glassware, Disposable
3. The Menu
 Menu Knowledge
 Menu Accompaniments & Cover
4. Beverages – Non - Alcoholic
 Tea, Coffee, other stillroom beverages
 Matching Food & Drinks
5. The F & B Service Sequence
 Basic Technical Skills, interpersonal skills
 Taking Bookings
 Preparation for service
 The order of service
 Taking customers’ orders
 Service of food & beverages
 Clearing
 Billing Methods
 Clearing after service
6. Special forms of service
 Room service
 Lounge service ,
 hospital tray service
 home delivery , airline tray service, rail
service
7. Function Catering
 Function Administration
 Function organization
 Wedding
  Outdoor catering
 Off premises catering
8. Supervisory aspects of F & B service
 legal consideration
 food and beverages revenue control
 Performance measure
 Customer relation
 Staff organizing and training
 Sales Promotions

Methodologies:
1. Lecture method, matched with engaging classroom discussions.
2. An active learning approach – such as case studies, problem-based exercises,
learner-centered units, and informal small groups.
3. Use of multimedia presentations, video presentations, and Internet referencing – to
enhance and extend the learning experience.
4. Collaborative learning such as group work for projects & exercises.

Assessment Strategies:
1. Quizzes and Written Exams
2. Reaction Papers
3. Group or Individual Projects
4. Case study analysis

References:

Reading & Reference Materials:

1. Meyer , S, Schemid , E and Sphuler, C (1991) Professional Table Service, New York,
John Wiley and sons Inc.
2. Lillicrap, D, Cousins, J and Smith , R (1998) Food and beverage Service, London.
Hodder & Stoughton, 7th Edidtion.

Websites:

Website name
Website name

Videos:

Welcome to the Hospitality Industry