This course introduces the concepts and practical skills of restaurant service. Therefore, upon the completion of this course, students will be able to provide welcoming smile, knowledge of the menu, and willingness to treat guests with remarkable service of front-of-house.
1. The concept of restaurant service
2. Getting ready for service
3. Service Techniques
4. Practical of the food and beverage service sequence and table setting
5. Wine and beverage serviceThis course introduces the concepts and practical skills of restaurant service. Therefore, upon the completion of this course, students will be able to provide welcome smile, knowledge of the menu, and willingness to treat guests with remarkable service of front-of-house.
1. The concept of restaurant service
2. Getting ready for service
3. Service Techniques
4. Practical of the food and beverage service sequence and table setting
5. Wine and beverage service
基礎理論有關餐飲及旅館服務，並配合實際演練，做為考證照的先修技能.
Basic theory discusses catering and hotel services, and cooperates with actual practice to do preliminary training skills for exams.
1. Remarkable Service: A guide to winning and keeping customers for service, managers, and restaurant owners (2009), The culinary institute of America, Wiley & Sons Inc.
2. 餐廳服務管理 Remarkable Service (2013), 孫路弘編譯
3. Food and Beverage Service (2018), Lillicrap, D., Cousins, J. A., & Smith, R. Hodder & Stoughton
1. Remarkable Service: A guide to winning and keeping customers for service, managers, and restaurant owners (2009), The culinary institute of America, Wiley & Sons Inc.
2. Restaurant Service Management Remarkable Service (2013), edited by Sunlu Hong
3. Food and Beverage Service (2018), Lillicrap, D., Cousins, J. A., & Smith, R. Hodder & Stoughton
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Class participation and attendanceClass participation and attendance class participation and attendance |
30 | Student participation and attendance will be the key evaluation of his course. |
| Midterm examMidterm exam midterm exam |
30 | Practical operation: napkin folding, western table setting, multiple choice |
| Quiz & HomeworkQuiz & Homework quiz & homework |
20 | Level C food and beverage service |
| Final examFinal exam final exam |
30 | Restaurant service techniques |
