COURSE OUTLINE
PROGRAM DCA
COURSE TITLE FOOD & BEVERAGE SERVICE PRACTICAL
COURSE CODE HTM 113
HOURS 60 hours
PROGRAM DCA
LECTURER BIRGEN FAITH
EMAIL Faith.cherop@bihc.ac.ke
COURSE DESCRIPTION
This course will ensure that students are able to effectively and efficiently
execute the different service styles and techniques that will translate to
quality and exceed guest expectations in the different restaurant outlets.
It will also define the different service technical skills, knowledge and
professionalism and ensure the learners acquire the desired fundamentals
to ensure they understand the procedures and processes therein.
COURSE LEARNING OUTCOMES
On the successful completion of this module, students will be able to:
I. Practice professionalism while using the right service techniques,
skills and knowledge, procedures and processes.
II. Plan, prepare and execute successful food and beverage services
III. Identify the different hotel departments, food and beverage outlets,
and their roles
IV. Identify and use the various F& B equipment
V. Use technical terminologies within the F& B operations
COURSE CONTENT
Week Topic Content Hours
1 Introduction to Food Attributes of service 6hrs
and Beverage personnel
Service Operations Personal grooming and
hygiene.
Restaurant equipment’s
identity and their uses
Operational documentation
and controls
2 Cleaning, Handling How to clean, handle and 6hrs
and use of food and store equipment
beverage equipment. Technical service skill drills
3 Restaurant Mis en place & Mis-en-scene 6hrs
preparations Sideboard preparation and
set up.
Bookings/reservations
Laying of table linen
Napkin folds
Basic and a la carte table set-
ups
4 The service sequence Mis en place & Mis-en-scene 6hrs
in Fine Dining Table d’hôte set-up
The service sequence
(welcoming, sitting, service of
beverages and order taking)
American/plate style of
service
5 The Service Mis en place & Mis-en-scene 6hrs
sequence in Fine Table d’hôte set-up
Dining The service sequence (service
and clearance of each course
and adjusting of covers)
American/plate style of
service
6 MID-TERM BREAK
7 The Service Mis en place & Mis-en-scene 6hrs
sequence in Casual Table d’hôte set-up in a
Dining casual set-up
Block floor layouts
Family style of service
8 Banquet & Events Preparation of buffet stations 6hrs
(conference Teas) Table boxing and skirting
Arrangement and display of
equipment used in service of
a.m. and p.m. teas
9 Banquet & Events Preparation of buffet islands 6hrs
(Buffet luncheons) Buffet island decorations
Buffet style of service
Preparation of menu cards
10 Breakfast service Breakfast Mis-en-place, set 6hrs
ups and service execution
techniques
11 Room service Room service equipment 6hrs
How to prepare a room
service tray and trolley.
Room service delivery (tray
and trolley styles of service)
12 End of Term Examination
METHODOLOGY:
(Lectures, Practical Applications, Case Study, Peer Review.)
TECHNICAL AIDS:
(Internet Access, Computers and Projector.)
ASSESSMENT WEIGHT/
PERCENTAGE
CAT 1 20%
CAT 2 20%
Final Exam 60%
TOTAL 100 %
Pass mark 40%
REQUIRED READING:
1. Cousins, J. and Lillicrap, D. and Weekes, S. (2014) Food and
Beverage Service, 9th Edition. Hodder Education
FURTHER READING:
(Textbooks, Hospitality Websites and Magazines)
