Numar de credite : 40
Durata curs: 96 ore de contact
Metoda de examinare: examen practic, proiect, examen teoretic.
Cursul poate fi urmat de studentii: BA
Cursul este predat de catre: Dragos Bucin, Abdur Rahim Khan
Unit description
This unit provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.
Unit learning outcomes
On successful completion of this unit students will be able to:
1.Understand the development and application of principles involved in the preparation and presentation of food and beverage products within the F&B environment.
2.Explain how food and beverage managers develop menus, labour standards, forecast food and beverage sales, prepare work schedules.
3.Understand and demonstrate the acceptable levels of service and quality within the F&B environment
4.Identify legal restrictions and liability issues affecting the service of alcoholic beverages.