vcc.ca
HOSP 2502: Hospitality Food and Beverage Services
Effective date
May 2023
Department
Hospitality Diploma Int'l
School
Hospitality, Food Studies and Applied Business
Description
Gain skills to become an effective foodservice manager in a highly demanding environment. Throughout the course, students examine key aspects of developing a food and beverage services operation from initial concept to a real working operation. They will gain a clear and precise understanding of food services business plans, profiles, and operations including control and overall profitability.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe the components of the food and beverage services industry
- Identify the key features of food and beverage, including menu design, food preparation, cost control, and purchasing
- Recognize the active role each team member plays in a busy food and beverage department
- Identify the relationship between the food and beverage services industry and other sectors within the hospitality industry
- Identify the importance of professionalism, teamwork, and a positive attitude when operating in a professional culinary and food and beverage services environment
- Describe the sanitation and safety standards in a food and beverage operation and the manager’s role in ensuring these standards are met
- Plan the design and layout of a food and beverage services operation
- Explain the managerial responsibilities in leading a food and beverage operation
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Instruction involves interactive lectures, presentations, group discussions, role plays, and peer feedback. Learning will be enhanced through a variety of interactive classroom and collaborative activities. The interactive and practical exercises give students the opportunity to take an active role and learn by doing.
Grading System
Letter Grade (A-F)
Passing grade
D
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
15 |
Assignments on course concepts |
|
Assignments |
15 |
Presentations: Franchise research |
|
Project |
20 |
Group Project: Restaurant concept business plan |
|
Project |
20 |
Ethnic food |
|
Final Exam |
20 |
|
|
Participation |
10 |
Preparation for class, active discussion, participation during class |
Course topics
- 1. The food and beverage services industry 2. Kinds and characteristics of food and beverage services and their owners 3. Concept, location, and design of food and beverage services 4. The menu and food purchasing 5. Bar and beverages 6. Technology in the food and beverage services industry 7. Operations and budgeting 8. Organization, recruiting, staffing, and employee training 9. Sanitation, safety, and sustainability 10. Basic cooking principles 11. The recipe: its structure and its use 12. Business and marketing plans 13. Food production 14. Leadership in the food and beverage services industry
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.