HFT 2265 - Food Service Operations

Hospitality and Tourism Department

Credit(s): 3
Contact Hours: 47
Effective Term Fall 2007 (385)

Requisites

Pre- or Co-requisite HFT 2450

Course Description

This course covers the basic principles of food service operations with topics including: menu development; dining service styles and procedures; beverage service styles and procedures; service equipment and supplies; facility layout, décor, cleaning and maintenance; casual/theme restaurants; banquets and catered events; room service; food service in related hospitality facilities such as academic, military and quick food.

Learning Outcomes and Objectives

  1. The student will learn menu engineering by:
    1. defining the elements of menu engineering.
    2. identifying different types of menus.
    3. explaining how nutrition factors influence menu engineering.
    4. designing a menu utilizing menu engineering techniques.
  2. The student will learn the different types of restaurant service by:
    1. listing the different types of restaurant service.
    2. identifying the trends in restaurant service.
    3. comparing the different types of restaurant service related to cost factors.
  3. The student will learn pricing strategies by:
    1. identifying the cost factors in restaurant operations.
    2. explaining how the main elements of purchasing, production and the service factor in food and beverage affect pricing.
    3. describing accounting techniques that control pricing.
  4. The student will learn the different types of food and beverage operations by:
    1. listing the food and beverage operation types.
    2. describing the trends in the different food and beverage operation types.
  5. The student will learn the elements of facility design by:
    1. describing the main components of food and beverage facilities.
    2. identifying how design factors affect service and production.
    3. explaining how equipment is related to food, beverage, service and costs.

Criteria Performance Standard

Upon successful completion of this course, the student will, with minimum 80% accuracy, demonstrate mastery of each of the above stated objectives through classroom measures developed by the individual course instructors.

History of Changes

SCNS change; Effective Sess II 2000 FOS 2201 deleted pre/coreq eff20031. 3 Year Review 2003. 3 Year Review 2007.
C&I Approval: 10/26/1999, BOT Approval: 11/16/1999, Effective Term: Fall 2007 (385)

Related Programs

  1. Event Planning Management (EVENT-CT) (580) (Active)
  2. Food and Beverage Management (FBM-CT) (535) (Active)
  3. Hospitality and Tourism Management (HMGT-AS) (640) (Active)
  4. Sustainability Management (SUSMGT-BAS) (640) (Active)
  5. Sustainability Management (SUSMGT-TR) (670) (Active)