Module Overview

Overview of the Food and Beverage Service Industry

Overview of food and beverage service industryFormal and Casual dining operationsThe meal experience (tangibles and intangibles)Food and beverage service areas and equipmentCurrent food and beverage trends

The Role and contribution of the Food & Beverage Service Professional

Methods of address and responsePosture, body language, etiquetteAttributes of food and beverage personnel including adaptability and flexibilityCultural diversity in the workplace.

Customer Orientation

The Art of Hospitality (having the competence, confidence, creativity and initiative to anticipate and meet the customer needs)The promotion of Irish hospitalityCustomer expectations and behaviourReservations and associated telephone techniquesSetting standards and standard operating procedures (SOP’s)Quality in restaurant service continuous in achieving standards- SOP’sIdentifying and dealing with customers who have special needs and cultural diversitySpecial dietary requirementsKnowledge and implementation of Occupational First Aid in the work place

Food and Beverage Operations

Food and beverage product knowledgeTechnical food service skillsFood and beverage service systems and methods relevant to breakfast, morning coffee, lunch, afternoon tea and dinnerStyles of table service – plate, family and tray serviceIntroduction to the service of wine – present, open and pourService of alcoholic and non-alcoholic beverages including specialty coffeesGeneral principles of matching food, wine and other alcoholic beveragesFood and beverage traditional and contemporary related terminology

Introduction to Control Procedures

Appreciation of costs and stock taking procedures.Cash, credit card and cheque transactions – including foreign exchange.Billing calculations.Restaurant opening and closing procedures.Computer applications, e.g. EPOS system.

Environmental Issues

Emergence of environmental issuesEnvironment policy in IrelandImpact of European Union environment policyDeveloping an Environment Business Policy

Legislation

HACCP, food hygiene and related laws.Safety, Health and Welfare at Work Act 2005.Responsible Serving of Alcohol programme (RSA).Other relevant legislation.

 Lecturer-led development and application of food  and beverage service skills.

Theory session delivered  before practical service in the restaurant.

Module Content & Assessment
Assessment Breakdown	%
Formal Examination	50
Other Assessment(s)	50