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HCM231Agricultural Sciences2 Unitsintermediate

Introduction To Food & Beverage Production I

This course introduces students to the fundamentals of food and beverage production. It covers essential aspects such as sales promotion techniques, interpersonal skills for service personnel, and various food and beverage service methods. Students will explore different types of food service outlets, including hotels, hospitals, and fast-food establishments. The course also emphasizes the attributes and roles of personnel in the food and beverage industry, providing a comprehensive overview of the sector.

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40h
Study Time
13
Weeks
3h
Per Week
none
Math Level
Course Keywords
Food ProductionBeverage ServiceSales PromotionInterpersonal SkillsService Outlets

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
📚
Math Level
No Math
📖
Learning Type
Theoretical Focus

Course Topics

Key areas covered in this course

1

Sales Promotion

2

Advertising

3

Merchandising

4

Personal Selling

5

Interpersonal Skills

6

Food and Beverage Service Methods

7

Customer Service

8

Food Service Operations

9

Personnel Selection

10

Food Service Outlets

Total Topics10 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

Catering Supervisor

Apply your skills in this growing field

Hotel Manager

Apply your skills in this growing field

Food Service Director

Apply your skills in this growing field

Event Planner

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsCatering ServicesEvent ManagementTourism

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Sales Promotion

3h

Unit 1: Sales Promotion: Basic Description

3 study hours
  • •Define sales promotion and its types
  • •Understand the role of sales promotion in food and beverage service
Week
2

Module 1: Sales Promotion

3h

Unit 2: Sales Promotion: Advertising Mechanizing

3 study hours
  • •Describe advertising as a sales promotion technique
  • •Explain the different types of advertising used in the food and beverage industry
  • •Understand the role of merchandising in promoting sales
Week
3

Module 1: Sales Promotion

3h

Unit 3: Sales Promotion: Personal Selling

3 study hours
  • •Define personal selling and its importance
  • •Identify the information service staff must have for effective personal selling
Week
4

Module 1: Sales Promotion

3h

Unit 4: Sales promotion: Sales Manager and function sales

3 study hours
  • •Describe the role of a sales manager
  • •Explain function sales and its importance in food and beverage service
Week
5

Module 2: Interpersonal Skills

3h

Unit 1: Food and Beverage service methods

3 study hours
  • •Explain the factors guiding food and beverage service
  • •Describe the food and beverage service sequence
  • •Understand the customer process
Week
6

Module 2: Interpersonal Skills

3h

Unit 2: Interpersonal skills: Basic Description, Addressing customers

3 study hours
  • •Define interpersonal skills
  • •Describe how to address customers appropriately
Week
7

Module 2: Interpersonal Skills

3h

Unit 3: Interpersonal skills, dealing with incidents, spillages, returned food etc.

3 study hours
  • •Identify various interpersonal skills
  • •Explain how to deal with incidents, spillages, and returned food
Week
8

Module 2: Interpersonal Skills

3h

Unit 4: Interpersonal skills: dealing with customers with special needs

3 study hours
  • •Explain how to deal with customers with special needs
Week
9

Module 3: Food and beverage service Personnel

3h

Unit 1: Food and beverage service Personnel (Part A)

3 study hours
  • •Determine the roles of food and beverage service personnel
  • •Explain the selection process for different positions
Week
10

Module 3: Food and beverage service Personnel

3h

Unit 2: Food and Beverage Service Personnel (Part B)

3 study hours
  • •Determine the roles of food and beverage service personnel
  • •Explain the selection process for different positions
Week
11

Module 3: Food and beverage service Personnel

3h

Unit 3: Attributes of food and beverage service personnel (Part A)

3 study hours
  • •Identify the attributes of food and beverage service personnel
  • •Discuss the importance of a professional appearance
Week
12

Module 3: Food and beverage service Personnel

3h

Unit 4: Attributes of food and beverages service personnel (Part B)

3 study hours
  • •Identify the attributes of food and beverage service personnel
  • •Discuss the importance of honesty and loyalty
Week
13

Module 4: Food and beverage Service Outlets

12h

Unit 1: Food and beverage Service Outlets (Hotels)

3 study hours
  • •Explain the characteristics of hotels as food and beverage service outlets
  • •Describe hospital tray service
  • •Discuss airline tray service and rail service
  • •Examine fast food, cafeteria, and public houses as food and beverage service outlets

Unit 2: Food and beverage service outlets (hospital tray service)

3 study hours
  • •Explain the characteristics of hotels as food and beverage service outlets
  • •Describe hospital tray service
  • •Discuss airline tray service and rail service
  • •Examine fast food, cafeteria, and public houses as food and beverage service outlets

Unit 3: Food and beverage service outlets (Airline tray service and rail service)

3 study hours
  • •Explain the characteristics of hotels as food and beverage service outlets
  • •Describe hospital tray service
  • •Discuss airline tray service and rail service
  • •Examine fast food, cafeteria, and public houses as food and beverage service outlets

Unit 4: Food and beverage service outlets (Fast foods, cafeteria and public houses)

3 study hours
  • •Explain the characteristics of hotels as food and beverage service outlets
  • •Describe hospital tray service
  • •Discuss airline tray service and rail service
  • •Examine fast food, cafeteria, and public houses as food and beverage service outlets

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

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Review all module summaries to reinforce key concepts

2

Practice answering tutor-marked assignment questions

3

Create flashcards for key terms and definitions

4

Focus on understanding the different types of food and beverage service outlets

5

Study the attributes and roles of food and beverage service personnel

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