Restaurant Management

Description

This course introduces students to the types of food outlets, the classical restaurant annexes and the food services methods. It presents the restaurant furniture, kinds of menus and room service. It tackles the banquet service (types of Banquets, preparing banquet hall and dealing and contracting with guests). The course presents Wine classifications and Beverage classification. It introduces the Bars (types, materials, beverages served, and the methods of serving in the bar) and the production, service and kinds of beer, Aperitif group, Hard liquor group, digestive groups and Cocktails and mixed drinks. Then, it provides the practical applications.

Program

B.Sc. Hotel Management

Objectives

• • Distinguish between the different types of food and beverage outlets.rn• Experience food and beverage preparation and serving. rn• Deal with customers to ensure that customers are satisfied with their dinning experience.rn• Deal with different sections like (Kitchen, dinning room, and banquet operations).rn• Oversee the inventory and ordering of food, equipments, and supplies and arrange for the routine maintenance of the restaurants equipment and facilities.rn