Introduction To Food & Beverage Services Ii
- Agricultural Sciences
- 100 level
- 2 credit units
- 72 pages
- 13 units
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.
About this course
- Difficulty
- Beginner
- Study hours
- 39 hours
- Maths
- None
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor marked assessments
- Final examination
What you'll read
The real module and unit structure of HCM136, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HCM136 · UNIT 1: FOODS AND BEVERAGES: BASIC DEFINITIONS
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
What you should be able to do
- Describe food and beverages and their various types.
- Explain the meaning of food and beverage service.
- Identify the various sectors in the food and beverage industry.
- Explain the technical skills needed to enhance sales in food and beverage.
- Describe the interpersonal skills needed for effective customer service.
What it prepares you for
- Restaurant Manager
- Bar Manager
- Catering Supervisor
- Food and Beverage Service
- Hotel Management
- Hotels
- Restaurants
- Catering Companies
- Bars and Lounges
- Event Management
Where it gets hard
The units students slow down on, and what makes each one heavy.
- MODULE 2
Unit 2: Drinks and wines in bar operation
Understanding the nuances of wine pairings and service protocols requires practical experience and sensory training.
- MODULE 3
Unit 3: Basic Technical Skills needed for food and beverage
Mastering advanced silver service techniques requires extensive practice and coordination.
A suggested way through it
13 weeks, about 39 hours in total. Yours will differ.
- Week 1MODULE 1
Unit 1: Food and beverages: basic definitions and descriptions · 3 hours
Read the introduction to food and beverages.. Define food and its forms consumed by humans.. Describe beverages and their various types..
- Week 2MODULE 1
Unit 2: Food service industry · 3 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 3MODULE 1
Unit 3: Description of food and beverage service · 3 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 4MODULE 1
Unit 4: Food and beverage sectors · 3 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 5MODULE 2
Unit 1: Dispense Bar · 3 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 6MODULE 2
Unit 2: Drinks and wines in bar operation · 3 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 7MODULE 2
Unit 3: Work staff in Bar operation · 3 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 8MODULE 2
Unit4 Service of alcoholic drinks · 3 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 9MODULE 3
Unit 1: Staffing procedure in the food industry · 3 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 10MODULE 3
Unit 2: Staff development in the food industry · 3 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 11MODULE 3
Unit 3: Basic Technical Skills needed for food and beverage · 3 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 12MODULE 3
Unit 4: Interpersonal skills needed for food and beverage · 3 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 13MODULE 4
Unit 1: Staffing procedure in the food industry · 3 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..
Preparing for the exam
- Review all unit objectives and summaries to reinforce key concepts.
- Practice applying technical skills, such as silver service techniques, using real-world scenarios.
- Create flashcards for food and beverage terminology and definitions.
- Role-play customer service interactions to improve interpersonal skills.
- Focus on understanding the different sectors of the food and beverage industry and their unique characteristics.
Questions students ask about this course
What is HCM136 about?
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.
How many units does HCM136 have?
HCM136, Introduction To Food & Beverage Services Ii, has 13 units across 4 modules, over 72 pages of course material. You can read it one unit at a time.
How many credit units is HCM136?
HCM136 carries 2 credit units, at 100 level in Agricultural Sciences.
Is HCM136 hard?
HCM136 is rated beginner level, with no mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does HCM136 take to study?
About 39 hours of study, spread across its 13 units.
How is HCM136 assessed?
HCM136 is assessed by assignments, tutor marked assessments and final examination.
What can I do with HCM136?
Restaurant Manager, Bar Manager, Catering Supervisor, Food and Beverage Service and Hotel Management.