Description

To succeed in this module, students must -

• Investigate a range of Food and Beverage production and service methods used in a variety of outlets

• Describe the organisation for a range of Food and Beverage operations

• Explore measures to improve food and beverage practice and procedures

Summary of Learning Outcomes and Topic

Topic Area	Learning Outcome
Types of Foodservice Operations and Industry	• Overview of Food and Beverage operations • The types of food • Services operations • The main service operations • The service types
The Meal Experience	• The factors influencing the meal experience • Importance of meal experience • Characteristics of meal experience
Food and Beverage Service Systems	• Different types of service methods in the food and beverage operations • Factors influencing the service methods • Characteristics of each service methods
Food and Beverage Production Operations	• Cook-chill • Cook-freeze • Sous-Vide • The advantages and disadvantages
Beverages	• The types of non-alcoholic beverages • The types of alcoholic beverages • The service of the beverages

Program Synopsis

Introduction to Food & Beverage Industry




















The objective of this module is to provide students with an understanding of the operational and supervisory aspects of running a Food & Beverage operation for an international clientele in a range of establishments. Students will have a clear understanding of Food & Beverage Service, Food Production, Beverage knowledge, and Cost Control.