Taught In English

There is no language prerequisite for courses at this language level.

I. SUMMARY

This course is an introduction to the management of food and beverage services, which is divided into 2 areas: the theoretical part and the laboratory part. The course will allow the student to have a better understanding and application of the control process, the menu analysis and planning, as well as sales and human resources in the food and beverage industry.

II. COMPETENCE

Once completed the student should be able to:
- Identify and understand the management and operations of dining from a customer service point of view.
- Analyze with the intent of giving the necessary tools for an efficient decision-making

III. METHODOLOGY

- Classes will be taught by the teacher, emphasizing the active participation of the students.
- Students are required to read the corresponding material before each class.
- Throughout the course, and under the teacher's criteria, surprise quizzes may be taken in the first 20 minutes of class. These evaluations will not be allowed to be made up in the case of tardiness or unjustified absence of the student.
- The theoretical classes will be supported by slides, videos, and case studies in each one of the chapters.

IV. CHRONOGRAM OF CONTENT AND LEARNING STRATEGIES.

Theoretical
Syllabus Presentation
Origin and Antecedents of Restaurant Service.
Service characteristics.
Quality Service.
Introduces the student into the beginnings of the food and beverage industry with a hotelier prospective.

PowerPoint presentation, class conversation, and discussion of several subjects and examples.

Laboratory
System general demonstration.
General routes of screens.
Introduces the student into the MICROS system. Hands-on practice
Bibliography: [4];[6];[9];[10]

Theoretical
Types of Food and Beverage operations.
Restaurant classification.
Shows the vast range of different Food and Beverage operation businesses, since the beginning.
PowerPoint presentation, class conversation, and discussion of several subjects and examples.

Laboratory
Differentiation between types of accounts.
Taking orders.
Explains the use of MICROS in the Food and Beverage Industry. How to serve guests and clients.
Hands-on practice
Bibliography: [1];[4];[6];[10]

Theoretical
Food and Beverage Department Staff.
Responsibilities.
Job Descriptions.
Personnel Hygiene Standards.
Gives a complete scope concerning the human resources that participate on the hotel industry.PowerPoint presentation, class conversation, and discussion of several subjects and examples.
Laboratory
Taking orders.
Types of orders.
Special orders. Shows the student the proper ways to take orders, simplify work and satisfy every guest need.
Hands-on practice
Bibliography: [2]; [4];[7];[10]

Theoretical
Restaurant Areas.
Distribution and Service.
Explains the planning and organization of the pre-service activities sharing the importance of the service and its practical application characteristics.
PowerPoint presentation, class conversation, and discussion of several subjects and examples.
Laboratory
Taking Orders.
Types of orders.
Special Preparations.
Shows the different ways to serve a guest and groups of clients. Hands-on practice
Bibliography: [2];[4];[7];[8]

Theoretical
(Cont.)
Furniture and Equipment.
Mise in Place
Explains and shows the different kinds of equipment and material entailed on service procedures.
PowerPoint presentation, class conversation and discussion of several subjects and examples.
Laboratory
Taking orders.
Voids
Sharing Orders.
Division of orders.
Shows the student the proper ways to take orders, simplify work and satisfy every guest need.Hands-on practice
Bibliography: [2];[4];[8]

Theoretical
Service Styles.
Serving Guests.
Tipping.
Explain the different kinds of services, characteristics and procedures on a restaurant. PowerPoint presentation, class conversation and discussion of several subjects and examples.
Laboratory
Taking Orders.
Sharing Orders.
Division of Orders.
Shows the student the proper ways to take orders, simplify work, and satisfy every guests' need.
Hands-on practice
Bibliography: [2];[4];[8]

Theoretical
(Cont.)
The Menu
Types of Menu
Menu Structure
Food Categories
Identifies the different categories of dishes as well as their main characteristics.
PowerPoint presentation, class conversation, and discussion of several subjects and examples.

Laboratory
Taking Orders.
Sharing Orders.
Division of Orders.
Shows the student the proper ways to take orders, simplify work and satisfy every guests' need.Hands-on practice
Bibliography: [1];[4];[8]

Theoretical
(Cont.)
Menu Design
Menu Trends
Menu Marketing. Identifies the different categories of dishes as well as their main characteristics.
PowerPoint presentation, class conversation, and discussion of several subjects and examples.

Laboratory

Exam 1
Bibliography: [1];[4];[8]

MID-TERM EXAMS

Theoretical
Menu Engineering
Customer Demand Explains the service procedures, marketing, and sales by the use of the Menu Engineering Technique (M.E.T.)
PowerPoint presentation, class conversation, and discussion of several subjects and examples.
Laboratory
Accounts
Transfer of Accounts
Presents the different types of accounts that a client may ask for. Hands-on practice
Bibliography: [3];[5];[9]

Theoretical
(Cont.)
Menu Mix
Contribution Margin
Exercises
Helps students to identify the proper dishes according to menu mix and contribution margin.PowerPoint presentation, class conversation, and discussion of several subjects and examples.
Laboratory
Accounts
Transfer of Accounts
Presents the different types of accounts that a client may ask for.
Hands-on practice
Bibliography: [3];[5];[9]

Theoretical
Banquet Service
Planning Events
Function Rooms Presents the various types of mise in place for banquets and special events.PowerPoint presentation, class conversation, and discussion of several subjects and examples.
Laboratory
Payments.
Charges Emission.
Presents the different ways of payments that clients use.
Hands-on practice
Bibliography: [1];[7];[8]

Theoretical
(Cont.)
Event Flow
Room Set Up
Exercises
Students learn how to calculate the amount of customers, according the types of montages.
PowerPoint presentation, class conversation, and discussion of several subjects and examples.

Laboratory
Payments
Charges Emission.
Presents the different ways of payments that clients use.
Hands-on practice
Bibliography: [1]; [7];[8]

Theoretical
Room Service.
Procedures.
Beverage Service.
Presents the main features concerning the room and beverage service as an overall experience. Describes areas, personnel, and functions, respectively. PowerPoint presentation, class conversation, and discussion of several subjects and examples.

Laboratory
Use of Reports. Presents the different ways of payments that clients use.
Explains all the process taken at the end of the shift. Hands-on practice
Bibliography: [1];[7];[8]

Theoretical
Project Presentation
Class Presentations

Laboratory

Exam 2

FINAL EXAMS

V. EVALUATION

The evaluation process will consist of 4 evaluations leaving a four-averaged grade representing 25%; 15% for a Research Project; 20% and 20% for the Midterm and Final Exam respectively.

THEORETICAL 35%
Quizzes (4): 25%
Research Project: 10%

MID-TERM EXAM 20%
FINAL EXAM 20%

LABORATORY 25%
Quizzes (4)
Exam 1
Exam 2

VI. BIBLIOGRAPHY

[1] "Managing Service in Food and Beverage Operations" - Anthony M. Rey, Ferdinand Wieland, Michigan, 1985.
[2] "Alimentos y Bebidas en Hoteles" – Jorge Lara, México, 1994.
[3] "Food and Beverage Cost Control" - Jack E. Miller, David K. Hayes, Lea R. Dopson, New York, 2000.
[4] "Foodservice Organizations" - A Managerial & Systems Approach - Marian C. Spears, Mary B. Gregoire, New Jersey 2004.
[5] "Foodservice Profitability" - A control Approach, Edward E. Sanders, Timothy H. Hill, New Jersey 1998.
[6] "Introduction to Professional Foodservice" - Wallace L. Rande, Nueva York, 1996.
[7] "Management of Food and Beverage Operations" - Jack D. Ninemeier, Michigan , 1990, 1995 2da Ed.
[8] "Managing Service in Food and Beverage Operations" – Ronald F. Cichy, Paul E. Wise, Michigan 1999.
[9] "Food and Beverage Management" – Bernard Davis, Andrew Lockwood, Sally Stone, Oxford, 2003.
[10] "Restaurant Management - Customers, Operations and Employees", Robert Ch. Mill, New Jersey, 1998.