Intermediate Food and Beverage Operations VETT060

Syllabus-Fall 1999

Instructor: Patricia F. Duenas, Guam Community College Assistant Instructor

Text: The New Professional Chef, Van Rostrand Reinhold; The Waiter and Waitress Training Manual

Course Description: This course covers the basic functions of food and beverage operations and the application of these basic functions through hands-on experience in the areas of food and beverage operations. It also emphasizes the importance of developing positive work habits, values, and attitudes expected of employees in the hospitality industry, while exploring promotional career opportunities. This course also provides students with an awareness of the role technology plays within the hospitality industry.

Course Design: The course is designed to allow the students the opportunity to interact with small and large groups, as well as individually with an emphasis on the performance of hands-on skill development in the area of basic food and beverage operations. Methods of instruction will consist of lectures, video presentations, visual overheads, handouts, projects, homework assignments, guest speakers, field trips, group discussions and role play.

Course Objectives: To provide students with an awareness of the vocational opportunities within the food and beverage operations of the hospitality industry. To develop the technical skills, knowledge and work ethics needed to prepare students for entry level positions in the food and beverage industry.