Skip to main content
NounStudy
Back to Course Catalog
HCM136Agricultural Sciences2 Unitsbeginner

Introduction To Food & Beverage Services Ii

This course introduces students to the food and beverage industry, covering basic definitions, descriptions, and the various sectors within the industry. It explores staffing procedures, staff development, and the technical and interpersonal skills needed for success. The course also examines dispense bar operations, including equipment, drinks, and wines, and provides insights into the service of alcoholic beverages. It aims to equip learners with a comprehensive understanding of food and beverage services.

Generate AI Study Notes

Transform this course into personalized study materials with AI

39h
Study Time
13
Weeks
3h
Per Week
none
Math Level
Course Keywords
Food ServiceBeverage IndustryBar OperationStaffingTechnical Skills

Course Overview

Everything you need to know about this course

Course Difficulty

Beginner Level
Perfect for newcomers to the field
35%
beginner
📚
Math Level
No Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Food and Beverage Definitions

2

Food Service Industry Sectors

3

Dispense Bar Operations

4

Bar Staff Roles and Responsibilities

5

Staff Training and Development

6

Technical Skills in Food Service

7

Interpersonal Skills in Food Service

Total Topics7 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Restaurant Manager

Apply your skills in this growing field

Bar Manager

Apply your skills in this growing field

Catering Supervisor

Apply your skills in this growing field

Food and Beverage Service

Apply your skills in this growing field

Hotel Management

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsCatering CompaniesBars and LoungesEvent Management

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

MODULE 1

3h

Unit 1: Food and beverages: basic definitions and descriptions

3 study hours
  • •Read the introduction to food and beverages.
  • •Define food and its forms consumed by humans.
  • •Describe beverages and their various types.
Week
2

MODULE 1

3h

Unit 2: Food service industry

3 study hours
  • •Define the food and beverage industry.
  • •Describe the history of the food and beverage industry.
  • •Explain the trends and composition of the food and beverage industry.
Week
3

MODULE 1

3h

Unit 3: Description of food and beverage service

3 study hours
  • •Explain the meaning of food and beverage service.
  • •Identify the various types of food service operations.
  • •Discuss examples of different food service operations.
Week
4

MODULE 1

3h

Unit 4: Food and beverage sectors

3 study hours
  • •Explain the various sectors in food and beverage.
  • •Identify the purpose of food service operations in different sectors.
  • •Explain the historical summary of the sectors.
Week
5

MODULE 2

3h

Unit 1: Dispense Bar

3 study hours
  • •Explain the term 'dispense bar'.
  • •List the equipment found in a dispense bar.
  • •Discuss the planning, dimension, safety, and hygiene of a bar.
Week
6

MODULE 2

3h

Unit 2: Drinks and wines in bar operation

3 study hours
  • •Explain the list of drinks sold in a bar.
  • •Describe the types of wines sold in a bar.
  • •Differentiate between cocktail lists, restaurant lists, and banqueting lists.
Week
7

MODULE 2

3h

Unit 3: Work staff in Bar operation

3 study hours
  • •Identify the categories of staff working in a bar.
  • •Explain the functions of each staff member.
  • •Distinguish between the roles of a bar person and a still room staff.
Week
8

MODULE 2

3h

Unit4 Service of alcoholic drinks

3 study hours
  • •Identify the various types of alcoholic beverages served in bars.
  • •Examine how alcoholic beverages are served.
  • •List six aspects taken into consideration when serving wine.
Week
9

MODULE 3

3h

Unit 1: Staffing procedure in the food industry

3 study hours
  • •Mention the various staff working in a food service industry.
  • •Explain the functions of the staff working in a food service industry.
  • •Distinguish between a sales manager and other staff in a food service industry.
Week
10

MODULE 3

3h

Unit 2: Staff development in the food industry

3 study hours
  • •Identify the implications of staff development via training.
  • •Explain the terms used in staff training.
  • •Explain why it is necessary for staff to undergo training and development.
Week
11

MODULE 3

3h

Unit 3: Basic Technical Skills needed for food and beverage

3 study hours
  • •Determine the technical skills needed to enhance sales in food and beverage.
  • •Identify examples of the applications of the skills.
  • •Define technical skills and give examples of their application.
Week
12

MODULE 3

3h

Unit 4: Interpersonal skills needed for food and beverage

3 study hours
  • •Explain the skills needed for interactions between staff and customers.
  • •Define the term 'interpersonal skills'.
  • •Discuss interpersonal skills related to specific points of service.
Week
13

MODULE 4

3h

Unit 1: Staffing procedure in the food industry

3 study hours
  • •Explain the function of a still room.
  • •Identify the staff, equipment, provisions, and control of a still room.
  • •Explain what customers' general impressions are on entering the service area.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

Access PDF Material

Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Review all unit objectives and summaries to reinforce key concepts.

2

Practice applying technical skills, such as silver service techniques, using real-world scenarios.

3

Create flashcards for food and beverage terminology and definitions.

4

Role-play customer service interactions to improve interpersonal skills.

5

Focus on understanding the different sectors of the food and beverage industry and their unique characteristics.

Related Courses

Other courses in Agricultural Sciences that complement your learning

HCM142

Tourism As An Industry

2 Units
HCM141

Understanding Tourism

Units
HCM146

The Cultural Heritage

Units
View All Agricultural Sciences Courses