Course

Course Summary
Credit Type:
Course
ACE ID:
SDCM-0211
Organization:
Study.com, LLC
Location:
Classroom-based
Length:
Self-paced. 18 weeks (45 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Upper-Division Baccalaureate 3 Food and Beverage Operations
Description

Objective:

The course objective is to give students an in-depth overview of the restaurant industry by covering topics such as restaurant marketing, financial management, menu planning, food preparation safety, and beverage service.

Learning Outcomes:

  • Distinguish between commercial and noncommercial food service operations and identify various service roles in the industry
  • Evaluate different types of restaurant marketing strategies, including email marketing, mobile marketing and social media marketing
  • Measure standard food and beverage costs and summarize the food purchasing and receiving process
  • Differentiate between objective and subjective food pricing methods, and define several pricing methods, such as the reasonable price, highest price, intuitive price and ratio price methods
  • Evaluate the purpose of a yield test and learn about common inventory control policies, procedures, techniques and systems
  • Differentiate between types of restaurant service, including full service, self-service, table service, and banquet service
  • Explain responsible serving practices for alcoholic beverages. List common bartending supplies and tools
  • Critique design requirements and considerations for kitchens, dining rooms and food storage areas
  • Analyze current trends in a variety of restaurant service fields.

General Topics:

  • Introduction to food and beverage operations
  • Feasibility planning for the restaurant industry
  • Marketing fundamentals for restaurants
  • Menu planning basics
  • Food and beverage costs and purchasing
  • Food and beverage pricing methods
  • Food and beverage storage
  • Inventory control for food and beverage services
  • Restaurant food production
  • Food preparation basics
  • Food preparation safety
  • Types of restaurant service
  • Restaurant service overview
  • Serving alcoholic beverages
  • Restaurant design and equipment selection
  • Financial management for food service
  • Food and beverage industry trends
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Discussion

Methods of Assessment:

  • Examinations
  • Quizzes
  • Written Papers

Minimum Passing Score:

70%
Supplemental Materials