Chandaria School of Business

Restaurant Techniques

RESTAURANT TECHNIQUES I

Introduction
Course Description: The course provides students with practical skills to serve and sell various types of food and beverages.

Curriculum

	FOOD AND BEVERAGE SERVICE TECHNIQUES
Contact Hours	128
Prerequisite	NONE
Indicative Learning Outcomes	Upon successful completion of the course, the student will be able to:- Prepare restaurant mis-en-place. Serve food and beverages using various styles. Make and serve coffee. Prepare, present and sell various cocktails. Make interventions and decisions in the management of food and beverage service.

WEEK	CONTENT	HOURS
Week One	Introduction to the course. Restaurant safety. Grooming. Mis-en-place
"	Restaurant operations: Procedures. Equipment display. Hygiene
"	Type of menu: Classical menu frame. Table d'hote Ala carte Introduction to table setup: Basic. Ala carte. Buffet. Breakfast.

Week Two	Table service: English Platter American Buffet
"	Creating and maintaining Bar business: Target your clientele. Planning and Research. Location and market feasibility. Atmosphere and Decor requirements. Establishing Service Standards in a Bar. General equipment requirement in a Bar.

Week Three	Types of Bars: Layout. Design. Developing profitable bar menus/wine list.
"	Services of beverages: Wines. Sparkling wines. Beers. Water. Juices. Aerated drinks. Aperitifs. Spirits. Liqueurs. Food and wine harmony.

Week Four	Mixology: Preparations of cocktails. Service of cocktails. Other.
"	Coffee brewing/Tea making: Brewing of various coffees. Cappuccino. Latte. Macchiato. Espresso. Coffee cocktails.
"	Bar management: Showmanship. Marketing. Promotion. Customer service techniques.

Learning And Teaching Methodologies	Practical demonstrations and drills.
Assessment Mode	CONTINUOUS ASSESSMENT
Texts	1. CORE TEXT: Lillicrap D & Cousins J (2006), Food and Beverage Service, 6th Ed, ELBS printers, London.