1.معلومات عامة
| اسم المساق | رقم المساق | الساعات المعتمدة | ||
| خدمة الطعام والشراب 2 | 120104 | 3 | ||
| الفصل الثاني من العام الاكاديمي: 2023 - 2024 | ||||
3.وصف المساق والاهداف
This course aims to learn food and beverage service fundamentals. This course covers all sorts of
restaurants and services, their departments, table preparation and coordination tools, and restaurant
staff behaviors. Also, Reservation, reception, and customer service training are provided
: After completing this course, the student will be able to do the following
To know the types of menus and
proper planning of the menu.
To know the functions of booking
procedures.
To know what banqueting is and
how to organize one.
To know how to set up different
kinds of tables in banquettes and meetings.
To have Knowledge of bar
equipment.
To distinguishing between types
of Glass and their uses.
To understand
the basics of how to make hot drinks and operate an espresso machine.
To understand
the basics of how to make cold drinks and handle the blender.
4.المخرجات التعليمية
At the end of the course, students will be able to manage banquets and create complete menus
That students can make modern hot and cold drinks
This course aims to learn food and beverage service fundamentals. This course covers all sorts of
restaurants and services, their departments, table preparation and coordination tools, and restaurant
staff behaviors. Also, Reservation, reception, and customer service training are provided
5.المخطط التفصيلي
| الأسبوع | المحتوى | التفاصيل |
|---|---|---|
| 1 | Organizing the menu and types of menu | |
| 2 | Organizing the menu and types of menu | |
| 3 | Types of breakfast | |
| 4 | Introduction to banquets | |
| 5 | Banquet Staff + quiz | |
| 6 | Process of taking reservations | |
| 7 | Tabling | |
| 8 | Introduction to the world of beverages + quiz | |
| 9 | Parts and equipment in the bar | |
| 10 | Practical training for hot drinks + Middterm | |
| 11 | Practical training for hot drinks | |
| 12 | Practical training for cold drinks | |
| 13 | Practical training for cold drinks | |
| 14 | Final Exam |
6.السياسات المتبعة
Conduct daily tests on an almost weekly basis
Students write reports on topics related to the hospitality industry and explain them to other students
Practical application of the skills students learn
7.اساليب التقييم
| معيار التقييم | العلامة | ملاحظات |
|---|---|---|
| Quizzes | 15 | The highest three quizzes out of four are approved |
| Midterm exam | 30 | |
| Practical exam | 45 | |
| Attendance and participation | 10 |
8.المراجع والمادة الداعمة
References:
1. Lewis Lehrman, 1976, Dining Room Service.
2. Dennis Lillicrap, John
Cousins & Robert Smith - Food and Beverage Service 1998.
3. Lillicrap, Cousin and Smith - Food and Beverage Service 2000.
4. Sarah Macleod & Fiona Douglas -Food and Drink Service in
the restaurant.
5. An introduction to food and beverage service skills for the
hotel, catering and tourism industry -1989
6. Roy Hayter - Food and Drink Service 1996 7. Sylvia Meyer, Edy
Schmid, and Christel Spuhler - Professional Table Service - 1992