1 |
Source review |
Course Description, F&B Sector Origin and Growth, the Properties of F&B Sector, Classification of F&B Businesses and Food Service Industry |
Narration, Visual presentation |
2 |
Article reading, Case study searching |
The Definition and Importance of Service, Hierarchy of F&B Service Department, Duties and Responsibilities of Employees, Food and Beverage Service Methods |
Narration, Case study analysis, Question and answer |
3 |
Visual analysis |
Interior Design in F&B Service Areas and Guest Safety |
Visual material review, Class discussion |
4 |
Literature review |
Food Service Tools and Equipments |
Narration, Practical demonstration, In-class practice |
5 |
Book chapter reading, Field observation |
Beverage Service Tools and Equipments |
Narration, Practical demonstration, In-class practice |
6 |
Book chapter reading, Field observation |
Table Service Tools and Equipments |
Narration, Practical demonstration, In-class practice |
7 |
Revision, Group discussion prep |
General Review |
General evaluation, Sample exam questions, Group work |
8 |
Visual analysis |
Service Stages I |
Presentation, Narration.
Group work |
9 |
Group discussion prep, Presentation draft |
Service Stages II |
Presentation, Narration.
Group work |
10 |
- |
MID-TERM EXAM |
- |
11 |
Case study searching |
Preparation for Services, Mise-en-place |
Presentation, Case studies |
12 |
Presentation draft |
The Menu Knowledge |
Presentation, Sample menu review |
13 |
Case study searching |
Event Service |
Narration, Case study |
14 |
Group discussion prep |
F&B Service Considerations and Course Review |
Discussion, Question and answer, Group evaluation |
15 |
Revision |
General Review |
General evaluation, Sample exam questions, Group work |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |