FSHM 2700 - Food and Beverage Services This course introduces students to sustainability and green thinking. Students evaluate the environmental impact across the food service life cycle. Analyze management of pre- and post-consumer food waste. Conduct a waste audit. Evaluate staff training for waste management. Examine energy and water use. Illustrate tracking, reporting, and marketing sustainability efforts.
Credits: 3
Minimum Student Competencies Upon completion of (FSHM 2700 Food and Beverage Service), the student will:
Develop an organization chart depicting the functional relationships among restaurant divisions and
departments.
2. Explain in writing the importance of guest service.
3. Calculate methods for establishing optimum seating availability, budgeting for operations, and
implementing yield management.
4. Demonstrate techniques for communication within the back of house and with all other departments.
5. Discuss the principles for constructing an efficient reservation system.
6. Develop procedures regarding restaurant safety and security with particular emphasis on food safety
and emergencies.
7. Develop procedures for handling complaints.
8. Illustrate basic restaurant accounting procedures ranging from posting accounts to conducting cash
and check transactions.
9. Differentiate and perform the steps involved in the green initiatives audit process.
10. Compute checkout and settlement procedures.
11. Illustrate the elements of recruiting, selecting, orienting, and training restaurant employees.
12. Analyze statistics relevant to establishing food prices, forecasting food availability, budgeting for
operations, and evaluating front restaurant operations.
13. Apply basic concepts and principles of yield management in a restaurant office setting.
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