vcc.ca
HOSP 1360: Food and Beverage Operations
Effective date
May 2025
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the basic theory and practice of the Food & Beverage Industry. Students practice preparing and serving cocktails in the mixology lab and serving food and beverages in a banquet and dining room setting. Students study the principles, history and production of spirits, wine, and beer. They will design and develop menus that include healthy eating options and will understand how to incorporate the dietary needs of diverse populations in menu planning. Students will also develop the techniques of effective purchasing, receiving, and production control; sales control; food and beverage cost calculation; and the use of the sales mix.
Emphasis is placed upon the interpretation of data for effective and profitable decision-making, using various tools such as revenue prediction and menu engineering. and Cost/Margin. Students also explore trends, ethics and sectors of food and beverage industry.
Credits
3.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify different types of restaurant and bars in the Food and Beverage Industry.
- Demonstrate customer service and communication skills in an inclusive and diverse food and beverage operation.
- Demonstrate restaurant and banquet service techniques including: opening wine, table settings, ordering procedures, suggestive selling and napkin folding.
- Prepare cocktails by using the four methods: stir, build, shake and blended, in a responsible and ethical manner.
- Explain the principles and production of spirits, wine, beer, and liqueurs.
- Identify the legal implications of Serving it Right and obtain the SIR certificate.
- Apply cost control principles to alcoholic beverages.
- Apply menu engineering techniques to improve sales and customer service.
- Design and develop menus that prioritize nutritional value and healthy eating choices, ensuring that food offerings meet diverse dietary needs and promote overall well-being.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 22.5
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 35
Total Hours: 57.5
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 35
Total Hours: 57.5
Instructional Strategies
Lectures, demonstrations, supervised practice, & role playing.
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
20 |
Various Course Assignments |
|
Quizzes/Tests |
20 |
Mini Quizzes |
|
Practicum |
15 |
Mixology Practical and Wine and Banquet Practical |
|
Project |
20 |
Visitation Report and Presentation |
|
Midterm Exam |
10 |
Cocktails, Spirits, Liquors, Beers |
|
Final Exam |
15 |
Restaurant Operations, Bankruptcy, Banquets, and Wine history and classifications |
Course topics
- Restaurant and Bar Operations
- Mixology, Spirits, Beers
- Wine Production and Classifications, Wines Service
- Wine Tasting and Food Pairing
- Catering and Banquet Service
- Napkin Folding, Table Set Ups
- Customer Service
- Bankruptcy
- Serving It Right and Food Safe Certificates
- Menu engineering and dietary needs
- Beverage control and liquor fraud
- Calculating sales price and food cost
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.