HRM 251 - Food and Beverage Operations Management

3 credit hours - 38 hours of lecture and 15 hours of laboratory.
Explore techniques of proper dining service in hospitality establishments. Learn the organization of dining rooms and table settings, with an introduction to textiles, glassware, flatware, and china. Review the management and service of wine, beer, and spirits. Explain the importance of using proper automated procedures when processing guest checks. Train and test for national certification for the responsible service of alcoholic beverages. Lab fee $50.

Prerequisite(s): HRM 121  or permission of the director of the HCAT Institute.

Note: The student must provide the required uniform of white t-shirt, black slacks and black closed toed slip resistant shoes. Typically offered at GB and OL; fall and spring terms.

Course Outcomes:

1. Describe the mechanics of proper table service as it pertains to American, English, Russian, French, Buffet and Non-Alcoholic Beverage service including the various qualities of textiles, glassware, flatware, and china.
2. Perform the typical dining service staff positions, and describe the importance of communication between the front and back of the house employees.
3. Explain the importance of using proper automated procedures when processing guest checks and proper sales techniques used in increasing the guest check average.
4. Identify and discuss legal concerns with regard to alcohol service, and describe the nature and growth of third-party liability laws and the effect of these laws on bar and beverage operators today.
5. Demonstrate professional disposition and workforce skills in all class activities.