CENTRE FOR TOURISM AND HOSPITALITY

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

COURSE OUTLINE
BHM 1203: INTRODUCTION TO FOOD AND BEVERAGE SERVICE
Lecturer:
Philip Okombo/Monicah Ndura
Office:
CTH MSB 3rd Floor
Office Extension No: 2124
Email:
pokombo@strathmore.edu
Website:
www.strathmore.edu/cth/
Module Leader:
Semester:
Nov 2014 to March 2015
Office Hours: Thursday: 16:30 17:30Hrs
Lesson Times: Theory Wed 15:15 17:15 Hrs
Practicals:
Monday/Wednesday 08:15
Aim:
To develop technical abilities in delivering quality services and products in the
hospitality and tourism industry.
Indicative Learning Outcomes:
By the end of this course, the student should be able to:
1. Perform basic food and beverage service skills (drills)
2. Demonstrate menu knowledge
3. Explain and handle the guest cycle in the restaurant
4. Prepare and serve basic beverages in the restaurant
Contact Hours:
45 hours {24 hours lectures and tutorials, 63 hrs of practical (1
hr of lecture = 3 hrs practical)}
Prerequisite:
None
Content:
Theory:
Sectors of food and beverage operations
Types of Food and Beverage operations
Food Service growth over the years
Categories of Hotels and restaurants in Kenya
Definition of terms used in Food and Beverage Service
Food Service Establishments
Food and Beverage Service areas
Food and Beverage Service Personnel, their attributes (organizational structure)
Food and Beverage Service equipment and materials
Food and Beverage Service sequence and methods
The menu and menu knowledge (matching food with wine)
Customer Care, Guest Cycle in the restaurant
Beverage preparation, brewing tea and coffee using different methods
Opening and service of table wine
Practical:
Service drills, opening duties,
289553975

Page 1 of 10

Service
Service
Service
Service
Service

drills,
drills,
drills,
drills,
drills,

289553975

table set up
plate service
service of lunch
clearing duties
billing clients, preparation and presentation

Page 2 of 10

COURSE OUTLINE
WEEK/

TOPIC

INTENDED LEARNING

DATES

OUTCOMES

1.
12th
November
2014

Introduction to

2.
19th
November
2014

Introduction to

the Food and

Beverage
Service Area

Identify sectors of the food

service industry
Identification of food and
beverage (auxiliary) areas.
Identification of restaurant
equipment.

Describe food and beverage

service operations

The food service opening

duties.
Task identification
Relationship between
menu and table set up.
Standard operating
procedures/service drills.

Briefing and delegation of

duties.
Differentiate types of food
and beverage operations

The food service opening

duties
Food and beverage service
sequence and methods

F & B Service

Restaurant
Operations.

3.
26th
November
2014

Introduction to

F & B Service
Food and
Beverage
Service

Operations

4.
3rd
December
2014

Introduction to

Standard operating
procedures/service drills

Briefing and delegation of

duties

Define terms used in Food

and Beverage Service

The food service opening

duties
Standard operating
procedures/service drills
Food and beverage service

F & B Service
Food and
Beverage
Service
Operations

289553975

ACTIVITIES

Page 3 of 10

Lecture
Class discussion
Show the students the
auxiliary areas.
Identify the different
service equipment and
materials.
Lecture
Class discussion
Cleaning and other
duties.
Seating arrangement
Standard Operating
Procedures for:
Dressing the table
Polishing and setting
covers
Relationship between
menu and table set up
Napkin folds (2 daily)
Actual service
Post service tasks
Lecture
Class discussions
Cleaning and other
duties.
Menu identification and
table set up
Food and beverage
service skills:
Setting of covers
Welcoming and seating
guests
Taking a customers
order
Plate service
Clearing of dirties
Actual service
Post service tasks
Lecture
Class discussions
Cleaning and other duties
Menu identification and
table set up
Food and beverage
service skills:

289553975

drills
Briefing and delegation of
duties.

Page 4 of 10

Preparation and
service of coffee
Carrying a stack of
plates
Clearing dirty plates
Uses of a waiters cloth
Actual service
Post service tasks

WEEK/

TOPIC

INTENDED LEARNING

DATES
5.
10th
December
2014

OUTCOMES
People in Food

and Beverage
Service

Food and
Beverage
Service
Operations

6.
17th
December
2014

People in Food

and Beverage
Service

Food and
Beverage
Service
Operations

7.
7th January
2015

Food and

Beverage
Service
Operations

289553975

ACTIVITIES

Identify various job roles

in food and beverage
service for small, medium
and large operations
Briefly describe the
duties of the various job
roles
The food service opening
duties
Food and beverage
service drills
Standard operating
procedures/service drills

Lecture
Class discussions
Draw up organization
chart for F & B
department in a large
operation

Cleaning and other duties

Menu identification and

table set up
Food and beverage
service skills:
Breakfast service
Tea service
Tray service
Napkin folds
Actual service of lunch
Post service tasks
Lecture
Interactive session
students to outline some
of the attributes
Students to identify skills
for dealing with
customers and handling
incidents in various
service situations
Cleaning and other
opening duties
Menu identification and
table set up
Food and beverage
service skills:
Silver service
Lunch supervision
Actual service of lunch
Post service tasks
Lecture
Students to describe the
uses of various
equipment

Briefing and delegation of

duties.

Describe the attributes of

food and beverage service
personnel
Describe interpersonal
skills for food and
beverage service staff

The food service opening

duties
Food and beverage
service drills
Standard operating
procedures/ service drills
Briefing and delegation of
duties.

Identify food and

beverage service
equipment and materials
Describe uses of common
food and beverage service
equipment

Page 5 of 10

The food service opening

duties
Food and beverage
service drills
Standard operating
procedures/ service drills
Briefing and delegation of
duties.

289553975

Page 6 of 10

Cleaning and other

opening duties
Menu identification and
table set up
Food and beverage
service skills:
Silver service
Lunch supervision
Actual service of lunch
Post service tasks

WEEK/

TOPIC

INTENDED LEARNING

DATES
8.
14th January
2015

OUTCOMES
Food and

Beverage
Service
Operations

9.
21st January
2015

Food and
Beverage
Service
Operations

10.
28th January
2015

Food and

Define the food and

beverage service
sequence
Identify various food and
beverage service methods
and their use on various
occasions
Service conventions
The food service opening
duties
Food and beverage
service drills
Standard operating
procedures/ service drills

Cleaning and other

opening duties
Menu identification and
table set up
Food and beverage
service skills:
French service
Lunch supervision
Actual service
Post service tasks
Lecture
Interactive session
Students to identify and
match each types of wine
with food
Cleaning and other
opening duties
Menu identification and
table set up
Food and beverage
service skills:
French service
Lunch supervision
Actual service
Post service tasks
Lecture
Interactive session draw
up the guest cycle in a
food service operation
Cleaning and other
opening duties
Menu identification and
table set up
Food and beverage
service skills:
Lunch supervision
Actual service
Post service tasks

The food service opening

duties

The food service opening

duties
Food and beverage
service drills
Standard operating
procedures/ service drills
Briefing and delegation of
duties.

Lecture
Interactive session
Students to describe the
various food and beverage
service methods

Customer Care and

Guest cycle in the
restaurant

Service

Briefing and delegation of

duties.
The Menu and menu
knowledge
Matching food with wine
Basics of wine service

Beverage
Operations

289553975

ACTIVITIES

Food and beverage

service drills
Standard operating
procedures/ service drills
Briefing and delegation of
duties.

Page 7 of 10

WEEK/

TOPIC

INTENDED LEARNING

DATES
11.
4th February
2015

ACTIVITIES

OUTCOMES
Food and
Beverage
Service

Food Service growth over

the years
Categories of Hotels and
Restaurants in Kenya

Operations

The food service opening

duties.
Food and beverage
service drills.
Standard operating
procedures/ service
drills
Briefing and delegation
of duties.
De-briefing.

12.
9th & 11th February 2015

PRACTICAL

13.
16th & 18th February 2015

PRACTICAL

Lecture
Interactive session
briefly outline the
development of service
into a profession
The Kenya Hotels and
Restaurants Authority
Cleaning and other
opening duties
Menu identification and
table set up
Food and beverage service
skills:
Function set up
Lunch supervision
Actual service
Post service tasks

EXAMINATION

WEEK

(11 Candidates per session)

EXAMINATION

WEEK

(10 Candidates per session)

13.
23rd 27th February 2015

REVISION

15.
2nd 13th March 2015

END

OF

WEEK

SEMESTER

EXAMINATIONS

Course Delivery Methodology

1.

Lectures will be used to introduce material on the formal aspects of the subject.
Handouts will be provided occasionally for core topics. It must be noted that
handouts are not sufficient by their very nature and the student will be required
to generously supplement handout material. Students are encouraged to take
course notes and use the E-learning system.

2.

Discussions, and problem-solving will be used to explore and critique issues in

food and beverage service operations.

3.

Practical work and site visits: Practical skills training and drills will be
organized in the Training Restaurant to complement the theoretical aspects of
the course students may be asked to carry out such visits on their own for
their individual assignment.

289553975

Page 8 of 10

Academic Assessment
Type
Examination

Weighting (%)
40%

Coursework:
CAT 1 (Supervised CAT)
CAT 2 (Supervised CAT)
Practical Assessment

10%
10%
40%

Total

60%
100%

Course Materials

Core [Required] Textbooks

1.
Lillicrap, D. & Cousins, J.: Food and Beverage Service 8th Ed. Hodder Education,
London, UK (2010)
2.
Cichy, Ronald F. & Hickey, Philip J.: Managing Service in Food and Beverage
Operations, 3rd Ed. Educational Institute of the American Hotel & Lodging
association, Lansing, Michigan, 2005
3.
Waller, Keith: Improving Food and Beverage Performance. ButterworthHeinemann, 1996

Other (Recommended) Books

1.

Cichy, Ronald F. and Wise, P. E.: Food and Beverage Service 2nd Ed. Academic
Internet Publications Incorporated (2006).

2.

Managers and Restaurant Owners: Remarkable Service: A guide to Winning and

Keeping Customer for Servers, Wiley (2001)

E-Learning System

Visit our course page on this system for electronic copies of the notes, other course
materials and links to relevant websites.
Enrolment Key: (ask lecturer for details)

Assignments/Coursework/Project Work

All written work must be typed in an organized format appropriate for the information
being presented. Since effective communication is essential in a competitive global
business environment, spelling, grammar and punctuation should be strictly observed
and will be graded as part of the assignment.
Details of the assignment shall be provided during the session and students shall be
expected to adhere to the requirements stipulated for each assignment and meet
deadlines accordingly. All assignments must be handed in on time to receive full credit.
Plagiarism is a serious offence. If detected in any form in course work and
assignments, the following will apply:
a)
In partial or non-serious cases (such as not citing whole word-for-word quotes),
half the total possible marks of the assignment are duly struck off.
289553975

Page 9 of 10

b)

In serious cases (such as whole duplication of a paper), a zero policy will apply
i.e., all offending assignments will be awarded a mark of zero.

Note:
i)
The level of seriousness referred to above is at the discretion of the lecturer.
Appeals are certainly possible through the relevant channels.
ii)
Notwithstanding the above, collaboration in course work is certainly
encouraged as this promotes team spirit and group synergy, provided originality
is preserved.

Classes/Lectures
1.
2.

3.
4.

Punctuality is fundamental. Students who come 15 minutes late without any

valid reason may not be allowed in class or maybe marked absent.
Active participation in class discussions is encouraged. Full concentration in
class is required. Students doing other work in class which is not part of the
lesson will be given a warning, repeated acts warrant a sanction at the
discretion of the lecturer.
Class attendance is compulsory. The student should sign the attendance
register and MUST NOT sign on behalf of classmates who are absent.
Phone calls and text messages should not be answered during lectures, except
in emergency cases. Phones should be on silent mode or switched off during
lectures and practicals.

Consultations

Thursdays 16:30 17:30

Students are advised to make prior appointments by phone or email.
Meetings will normally be at the CTH Lecturers Desk in SRCC Staffroom

Communication Channels

The students may communicate with the lecturer through any of the following:
E-learning Forum
Class Representative/Module Leader
E-mail
CTH Course Administrator
Office Telephone

289553975

Page 10 of 10