Knowledge and skill in restaurant business experience through work integrated learning and Cooperative Education. Students obtain real world experiences which will permit them to develop their careers in Restaurant Business. Requires 400 hours of acceptable training in Hotel or Restaurant Business.
Wine profiles and their relationship to food, aromas, flavors, acidity, tannins, and the weight of wines and how they complement various dishes and meal courses, grape variety, wine production, Emphasis will be placed on classic pairings, including wines and dishes from specific parts of the world, wine appreciation and menu planning with wine pairings.
Principles of food and beverage management, food service industry, products and services management, food safety and hygiene, food and beverage operations, operation planning, procurement and storage of materials, cost control, food menu items management, marketing and promotion plan management, staff recruitment and development, staff training, leadership skill development, law, industry trends and restaurant management.
Principles of food and beverage management, food service industry, products and services management, food safety and hygiene, food and beverage operations, operation planning, procurement and storage of materials, cost control, food menu items management, marketing and promotion plan management, staff recruitment and development, staff training, leadership skill development, law, industry trends and restaurant management.
Qualifications of service personnel, attitude of service personnel, food presentation, type of meals, type of drinks, various standard of table setting, service standard of meal serving, service standard of beverage serving, customer evaluation, service standard training, technique of cocktail mixing and preparation, new trend of drinks, western table manner, different kind of popular drinks and different kind of glasses.
Principles of food and beverage service operations, business practices and trends, managerial skills, management policies, reduction of costs and quality assurance, provide a link between kitchen and service area, menu planning, production, standard safety procedure for handling foodstuff, clean and tidy beverage and food service areas, develop and maintain food and beverage product knowledge, organize and prepare food products and services.
Social networks