CATERING AND TOURISM TRAINING INSTITUTE

Department of Hotel Management

Course Title: Food and Beverage Service Management - II

Credit hour: 3
Pre-requisite: F&B Service I, II & F&B Service Mgt-I
Lecturer: Yetaseb Seyoum (yetaseb@gmail.com)
Course Description
This course discusses specialized forms of service (such as room service,
lounge service, airline tray service, etc); skills and dishes involving work
on guerdon service; the organization and administration of function
catering, and other supervisory and managerial aspects of Food and
Beverage Operation.

Course objectives
After successful completion of the course, students shall be able to:-
 State the different forms of specialized forms of service.
 Identify the distinguishing features of specialized forms of service.
 Appreciate the skills required in carving and jointing during
gueridon service.
 Describe the typical features of premises catering
 Understand F&B service Revenue control systems
 Identify performance measurement in F&B sales out let
 Undertake F&B service staff organization and training
 Supervise and manage over all F&B service

Course Contents
1. Introduction to F&B service Management
1.1. Food and Beverage Operation
1.2. Food and Beverage Cycle
1.3. Food and Beverage Service

2. Specialized forms of service

2.1. Floor/room service
2.2. Service in situ
2.3. Lounge service
2.4. Hospital tray service
2.5. Home delivery
2.6. Airline tray service
2.7. Rail service
 3. Enhanced Service Techniques
3.1. Guerdon service
3.2. Carving, jointing and filleting
3.3. Flambé

4. Events & Function Catering

4.1. Plan for food service production
4.2. Prepare and produce food items for food service
4.3. Set up kitchen for food service
4.4. Hold and store products for food service
4.5. Store products after for food service to maintain quality

5. Supervising over all food and beverage service

5.1. Checking the overall preparation of food and beverage area
5.2. Supervising the overall food and beverage cycle
5.3. Supervising the allocation and readiness of the service personnel
5.4. Speaking and analyzing specialize formed of services
5.5. Supervising the correctness of bill settlement
5.6. Evaluating the overall food and beverage service provided to guests

6. Supervisory aspects of food and beverage service

6.1. Legal considerations
6.2. Sales promotion
6.3. Customer relations
6.4. Staffing levels, staff organization and training
6.5. Food and beverage pricing
6.6. Food and beverage revenue control
6.7. Beverage control
6.8. Performance measures

7. Manage F&B Operation

7.1. Forecast F&B sales
7.2. Setting Budget and Breakeven Analysis
7.3. Maintain Appropriate Records and Documents
7.4. Undertake Feasibility Study and Business Plan in F&B Sales
7.5. Deal with Outsiders

Pre-requisites: Food and Beverage Service Management I, II & III

Semester: 5th
Teaching & Learning Methods
 Lecture
 Discussion
 Demonstration
 Hotel visit
Assessment/ Evaluation & Grading Systems
 Mid Exam
 Assignments
 Final Exam
Attendance Requirements: Compulsory

Literature/References

 Madelin Schneider, “20th Anniversary,” Hotels & Restaurants

International 20, (no. 8) (August 1986):35–36. 1993 Grolier
Electronic Publishing, Inc.
 Paul R. Dittmer and Gerald G. Griffin, The Dimensions of the
Hospitality Industry: An Introduction (New York: Van Nostrand
Reinhold, 1993), 87.
 Introduction to food and beverage service Grackan Brown, Karok
Hepner B Alau Deegan
 Food and Beverage Service Lillickap Cousins, Robert Smith 5 th ed. o
Prof. Table service. Sylva Majer, Schmidt, chnspel spuhler. NW.
(1990)
 Catering Management by Nancy Loman Scanlon-John Wiley &
Sons, Inc.
 Dining Room & Banquet Management- Dy Anthony J Strianese and
Pamela P Strianese- Thomson Delmar Learning
 Food And Beverage Service (2014) John Cousins, Dennis Lill Icrap
& Suzanne Weekes. Ninth Edition