This module will demonstrate a competency with the applications, principles and practices used in foodservice operations and provide the fundamental knowledge of foodservice operations performance. Learners who successfully complete this module will demonstrate a competence in the broad food and beverage operations from a kitchen and service prospective.
WEEK 1
Introduction to Foodservice Operations; restaurant layout, space/restaurant ergonomics, identification and handling of equipment, table setting, taking food and beverage orders at the table role play. Procedure for carrying plates, trays and silvers in the restaurant.
Week 2
Restaurant organisation 1; Restaurant Safety, Duty lists, station structures, table d’ hôte service-setup, cash control, plate service techniques, service of water, bread, butter, tea and coffee at the table, napkin folding, sequence of service. Planning of food and beverage service control.
Week 3
Restaurant organisation 2; Introduction to gueridon service/selected dressings, menu and wine list structure, stock control, introduction to wine service (glass) and non-alcoholic beverages, plate service techniques, correct procedures for service, set-up of sideboards, introduction to silver service techniques, new napkin fold. Purchasing food and beverage
Week 4
Salesmanship and customer care, inter-personal and social skills, the meal experience, service of wine, plate/silver service techniques, preparation of warm salad in restaurant, introduction to flambé work simple sweet dish and safe practice, napkin folds. À la carte setting. Reinforce procedure for carrying plates in the restaurant
Week 5
Specialty beverage service alcoholic and non-alcoholic beverages. Preparation and service of specialty and contemporary teas and coffees (liqueur coffees, flavoured coffees, tisanes), Silver service of vegetables, cocktails and gueridon flambé work starters and main courses. High and afternoon tea settings. Practice of silver service.
Week 6
Silver service skills and menu knowledge, service of shellfish (crustaceans and molluscs) and accompaniments and table lay-up, silver service of soup and vegetables, new napkin fold (Cockscomb) flambé meat dishes and gueridon sweet dishes, recap on dressings. Related wine service.
Week 7
Menu knowledge and Silver service of main course and vegetables, menu knowledge – Meat dishes and accompaniments, carving techniques of meat or fish, coulis presentation wild berry flambé, new napkin fold (Bishop’s mitre). Reinforce coffee and tea service. Breakfast settings- table and tray. Carrying breakfast tray.
Week 8
Full Silver service of relevant menu items, and service of side salads, menu knowledge – Fish dishes and accompaniments, carving of chicken, duck, or meat dishes. Related wine service and table settings.
Week 9
Silver service and full silver service of relevant menu items and gueridon service (cheese board), menu knowledge – cheese, wine and accompaniments, service of cheese from a board, new napkin fold (Prince of Wales feather). Reinforce sideboard layout and service styles.
Week 10
Cloche Service and table settings Learner will build/reinforce on the gueridon, silver service skills and are introduced to fine dining in the restaurant, breakfast, afternoon, high tea and tray service settings and menu items.
Week 11
Wine list areas. Definition, service, storage, care The role of wine and the meal experience. Fortified wines. Spirits, draught and bottled alcoholic drinks. Responsible service of alcohol. Legal considerations
Week 12
Review and revision
Lecture
Research, discussion, questions and answers.
Online VLE platform reviews.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |