HOSP 2325 Food Service Operations

This course provides the student with an introduction to food services, serving techniques, and customer service operations. It offers a historical background of the development of food services, current operation standards, industry language and terminology, and hands-on best practices in customer service. Concepts including procurement, preparation, service and staffing, loss prevention, resources, and equipment needs are covered as well. The student will gain understanding and performance experience preparing them for many customer service operations in Food and Beverage. (1 lect., 2 lab)

Credits

2 credits

Major Topics

• History and evolution of food service

• Industry terminology and communication

• Professional server standards and skills

• Customer service in food and beverage

• Menu knowledge and presentation

• Order taking and point-of-sale (POS) systems

• Food pick-up and handling

• Table service etiquette and techniques

• Beverage service and knowledge

• Staff structure, teamwork, and leadership

• Equipment handling and maintenance

• Handling challenging situations and problem solving

Outcomes

In order to successfully complete this course, the student will:

1. Summarize the historical evolution of food service including its impact on modern practices and expectations.

2. Apply professional communication skills and industry service standards to guest experience scenarios.

3. Analyze the impact of differing principles of customer service on guest interactions, staff engagement, and business operations.

4. Demonstrate accurate menu item knowledge, order taking, and POS system operation.

5. Apply proper food pick-up and handling techniques that maintain food safety, accuracy, and quality.

6. Arrange styles of dining rooms and table settings with precision while considering design, service, and guest experience variables.

7. Cultivate professional table service experiences in various service environments.

8. Explain types of beverages and their proper service methods.

9. Evaluate different staff structures, teamwork principles, and the impact of leadership in a food service operation.

10. Manage strategies for handling challenging situations and effectively resolving service problems.