Location

Technical and Vocational Institute

Objectives

• 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 all types of service in the hotels.it also present the classical and modern kinds of menus. The course gives students the relation between the Protocol and the Etiquette.

Outcomes

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

Course Contents

Introduction to hospitality industry Main hotel department Front officeHouse KeepingFood service outletsRestaurant preparationRestaurant AnnexesRestaurant Set UpAttributes of food and beverage service personnelArt of Etiquette in hotelsFood Etiquette Food Behavior Guests satisfaction Main kinds of menusNon basic kinds of menus Methods of takingordersSpecial servicesSpecial food servicesSpecial dessert servicesRoom service managementBanquet management serviceMain kinds of Banquet functionsBanquet hall preparation Banquet contracting