HOM 109 - Foodservice Management

Credits: 3
3 Lecture Hours

Description
This is a course which acquaints the student with the various foodservice establishments. Emphasis will be placed on the physical design of the menu. The principles and practices of pricing menus, types of menus and food preferences of the public will be included. Liquor laws and the service of beverages will be discussed.

Learning Outcomes
Upon successful completion of the course, the student will:

Employ principles and practices of menu planning, creation and merchandising.
Recognize menu variations (types, formats, style, paper, typeface, spacing, shape).
Recall the wines and wine regions of the world.
Accumulate, analyze and prepare data required in bar and dining room management.
Review the types of table service, duties of dining room personnel and service equipment.
Employ the methods of planning, equipping, staffing, marketing and operating a foodservice operation.

Listed Topics

Menu History
Menu Types
Service Styles
Wines
Food Service Personnel
Liquor Laws
Various Foodservice Operations
Foodservice Management

Reference Materials
Textbook, videos, periodicals, transparencies, guest speaker(s), facility tour, computerized simulation system.

Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:

Critical Thinking and Problem Solving
Information Literacy

Approved By: Bullock, Quintin Date Approved: 05/09/2019

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HOM 109 - Foodservice Management