This course provides an essential overview of professional food and beverage service in hospitality. Students will learn core service styles, guest relations, order taking, table setting, and basic etiquette. Emphasis is on developing practical skills and a positive attitude for delivering excellent guest experiences.
Course Description:
This course provides a thorough examination of the principles and practices involved in the management of food and beverage operations. Students will gain knowledge and skills in areas such as menu planning, food and beverage production, service management, cost control, inventory management, marketing, and human resource management within the context of the hospitality industry. The course emphasizes practical application, equipping students with the necessary competencies to excel in various food and beverage management roles.