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May 03, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 253 - Beverage Service
PREREQUISITES: Proof of at least 21 years of age. HOSP 153 - Sensory Analysis , HOSP 251 - Spirits and Bar Management
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2012
This course provides students with practical knowledge and skills of restaurant operations. Knowledge and appreciation of the relationship between “front” and “back” of the house is emphasized through operation of an actual beverage service environment. Quality of service is emphasized through management of the guest experience. Additional coursework will include tableside mixology and the service of beverages and wines.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate the general rules of table settings and service.
- Discuss procedures for processing guest checks and how to train staff on these procedures.
- Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
- Explain interrelationships and work flow between dining room and kitchen operations.
- Discuss sales techniques for service personnel, including knowledge of all menus and suggestive selling.
- Evaluate the relationship of beverages to food.
- Demonstrate the preparation, presentation and service of alcoholic and non-alcoholic beverages to include soda, coffees and teas.
- Identify appropriate equipment and glassware used for beverage preparation and service.
- Discuss proper opening and closing procedures of a beverage operation.
- Apply for a state bartenders permit
- Prepare for and take the ServSafe Alcohol Certification exam.
- Explain procedures for implementing internal beverage controls.
- Determine wine and bar list processes utilizing proper cost controls.
COURSE CONTENT: Topical areas of study include -
- Quality customer service Operation of Point of Sale (POS) system.
- Classic service styles Proper table etiquette
- Bar and beverage service Front of the House (FOH)
- Restaurant marketing
Course Addendum - Syllabus (Click to expand)
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