| 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 |
Service Stages I |
General evaluation, Sample exam questions, Group work |
| 8 |
Visual analysis |
Service Stages II |
Presentation, Narration.
Group work |
| 9 |
Group discussion prep, Presentation draft |
General Review |
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 |
- |