King Abdul-Aziz University Tourism Institute (KAUTI)

With Consulting Support of Ecole hôtelière de Lausanne (EHL)

1. Preamble Information
Course Title Food and Beverage Services Theory 2.

Course Number HT 222 S2

Credit 1

Prerequisites None

Number of Hours 14 Classroom hours.

Facilitator Ghaith Khazaleh.

Last Update 2012

2. Course Description

Restaurants rely on good food and customer service to retain loyal customers and
succeed in a competitive industry. Food and beverage serving and related workers who
exhibit excellent personal qualities—such as a neat appearance, an ability to work as part
of a team, and a natural rapport with customers will be highly sought after.

Food and beverage service workers are on their feet most of the time and often carry
heavy trays of food, dishes, and glassware. During busy dining periods, they are under
pressure to serve customers quickly and efficiently. The work is relatively safe, but
injuries from slips, cuts, and burns often result from hurrying or mishandling sharp tools.
Service is a term that is used to describe the manner and method in which food is served
to guests in foodservice operations. In former times, this often constituted an elaborate
and convoluted protocol.

Restaurants are sometimes a feature of a larger complex, typically a hotel, where the
dining amenities are provided for the convenience of the residents and, of course, for the
hotel with a singular objective to maximize their potential revenue. Such restaurants are
often also open to non-residents.

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Food and Beverage Services Theory 2 - Course Plan
 King Abdul-Aziz University Tourism Institute (KAUTI)
With Consulting Support of Ecole hôtelière de Lausanne (EHL)

3. Learning Objective
By the end of the course, students will be able to:

Knowledge

1. List major food and beverage aromas

2. Explain tasting reactions between food and beverages
3. Explain the history and evolution of tableside preparation
4. Explain the role of the stewarding department in
4.1 Maintenance
4.2 Equipment management
4.3 Hygiene and sanitation
4.4 Pest control
4.5 Waste management
5. Elaborate preventive and emergency pest control methods
6. Describe the roles and responsibilities of the various job positions
in the stewarding department

Competencies

1. Practise the most appropriate service style according to the type of restaurant
2. Design a table setting concept
3. Practise blind-tasting of primary flavours
4. Practice the following tableside services
4.1 Portioning
4.2 Tossing and mixing
4.3 Carving
4.4 Flaming

Mindset
1. Compare the economics of tableside preparation with plated service

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Food and Beverage Services Theory 2 - Course Plan
 King Abdul-Aziz University Tourism Institute (KAUTI)
With Consulting Support of Ecole hôtelière de Lausanne (EHL)

4. Chronology

WEEK TIME ROOM LESSON CONTENTS

DAY NUMBER
DATE TRAINER- CENTRED LEARNER- CENTRED

1 09h30 C 1 1- Group Discussion

10h30 1. Ice Breaker 2- Preparation for next
Saturday 2. Introduction lecture.
10 Sep 11  Professor 3- Home Work.
 Students
 Course

2 09h30 C 2 1- Group Discussion

10h30 1- Menu 2- Preparation for next
Saturday 2- Types of Menu lecture.
3- Home Work.
17 Sep 11

3 09h30 C 3 1- Group Discussion

10h30 1- Menu Format 2- Group Presentation
Saturday 2- Basic Principles of 3- Preparation for next
organizing a Menu. lecture
24 Sep 11
4- Home Work.
4 09h30 C 4 1- Group Discussion
10h30 1- Entrée 2- Test
Saturday 2- Appropriate garnish 3- Preparation for next
and sauces. lecture.
01 Oct 11
4- Home Work.
5 09h30 C 5 1- Test analysis and
10h30 Feedback.
Saturday 2- Group Discussion.
3- Individual
08 Oct 11
-- presentation quiz

6 09h30 C 6 Individual Term Paper, First

10h30 1- The order of courses Submission: 15 %
Saturday for a dinner menu
2- Food and their usual
15 Oct 11
accompaniment.
7 09h30 C 7 1- Group Discussion.
10h30 1- Forms and technique 2- Individual
Saturday of food and beverage presentation.
service. 3- Preparation for the
22 Oct 11
Midterm exam.
8

Eid Holiday

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Food and Beverage Services Theory 2 - Course Plan
 King Abdul-Aziz University Tourism Institute (KAUTI)
With Consulting Support of Ecole hôtelière de Lausanne (EHL)

WEEK TIME ROOM LESSON CONTENTS

DAY NUMBER
DATE TRAINER- CENTRED LEARNER- CENTRED

9 09h30 C 8 Mid- Term written

10h30 Examination: 20 %
Saturday
19 Nov 11
--

10 09h30 C 9 1- Service Techniques. 1- Group Discussion

10h30 2- Servicing of food with 2- Group Role Play
Saturday one hand. Preparation.
3- Serving of food with
26 Nov 11
both hands
4- Arranging food on
the plates.
11 09h30 C 10 Group Role play 10 %
10h30
Saturday ----
03 Dec 11

12 09h30 C 11 1- Group discussion.

10h30 1- Handling serving 2- Preparation next
Saturday dishes and utensils. lecture
2- Clearing of Plates. 3- Home work.
10 Dec 11

13 09h30 C 12 1- Group Discussion.

10h30 1- Breakfast 2- Preparation for next
Saturday 2- Types of breakfast lecture.
3- Home Work.
17 Dec 11

14 09h30 C 13 1- Breakfast Table Individual Term paper,

10h30 setting. second submission: 15 %
Saturday 2- Breakfast Cover.
3- Order of service for
24 Dec 11
breakfast.
15 09h30 C 14 1- Group discussion
10h30 1- Beverages. 2- Home Work.
Saturday 2- Beverages and their
classification.
31 Dec 11

16 09h30 C 15 Examination review

10h30
Saturday
07 Jan 11

17 09h30 C 16
10h30
Final Written Examinations: 40 %
Saturday
10 Jan 11

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Food and Beverage Services Theory 2 - Course Plan
 King Abdul-Aziz University Tourism Institute (KAUTI)
With Consulting Support of Ecole hôtelière de Lausanne (EHL)

5. Learning Methodology
5.1 Real class time breakdown

Learning Methodologies Hours

o Lecture – Discussion 8
o Exercises – Individual 2
o Exercises – Group 3
o Group Presentation 2
o Group Role Play 1
o Mid – Term Examination 1
Total 17 Hours

5.2 Out class time breakdown

Learning Methodologies Hours

o Tutorials
o Individual Term Paper Presentation, First Submission 5
o Individual Term Paper Presentation, Second Submission 5
o Group Presentation Preparation 2
o Group Role Play Preparation 4
o Reading 5
o Self – Study 5
Total 26 Hours

6. Course Evaluation

6.1 Course Assessment

Assignments Weightage / %

o Individual Term Paper, First Submission 15

o Individual Term Paper, Second Submission 15
o Group Role Play 10
o Mid – Term Examination, Written 20
o Final Examination, W ritten 40
Total 100

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Food and Beverage Services Theory 2 - Course Plan
 King Abdul-Aziz University Tourism Institute (KAUTI)
With Consulting Support of Ecole hôtelière de Lausanne (EHL)

6.2 Course Appraisal

As per KAUTI standard course appraisal form

7. Course text
 Supplemental Handouts on the KAUTI Internet
 Front Line institute, (2008) Food and Beverage Service, Hotel management
Studies.Bharathiar University
14 Vallalar Salai, Pondicherry- 6050511

8. Bibliography and Webliography

Bibliography
1. Casado, Matt A (1994), Food and Beverage Service Manual, John Wiley & Sons.
2. Victoria,L. Leah La, P (1999), The Menu Dictionary: Words and Ways of the
International Restaurant World, Sweetwater Press.
3. Sondra, D. Kurt K, (2002), Restaurant Service Basics, John Wiley & Sons, Inc.
4. Joseph Houston, Neil Glenesk (1982), The Professional Service of Food and
Beverage, Batsford technical Ltd.
5. Sylvia, M. Edy, S (1990), Professional Table Service, John Wiley & Sons Inc.
6. Costas, K. Chris, T (2006), The Bar and Beverage Book, John Wiley & Sons Inc

Webliography

 http://www.hospitality-school.com/free-hotel-management-training/food-
beverage-service
 http://www.scribd.com/doc/14416785/Food-and-Beverage-Sequence-Of-Service
 http://www.pearsonschoolsandfecolleges.co.uk/FEAndVocational/HospitalityAnd
Catering/Diploma14-
19/IntroductiontoFoodandBeverageService/ISBN/StudentBook(s)/IntroductiontoF
oodandBeverageService.aspx
 http://www.b-u.ac.in/sde_book/bsc_beverage.pdf
 http://en.wikipedia.org/wiki/Food_industry

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Food and Beverage Services Theory 2 - Course Plan