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1. COURSE OBJECTIVES
This course is designed to provide students with the basic principle of restaurant and bar service management. This course also aims at helping students to understand a wide range of food and drink services, menu planning principle, pricing strategies and some other concepts of the restaurants. At the end of the course, students are able to demonstrate a variety of skills such as leadership in practical exercise, handling specific situations in the food service industry using culinary management. Students will have a chance to practice their skills in a professional working environment by forming teams and conducting practical projects.
2. COURSE CONTENTS
No.
Contents
Time Allocation
Contribution to CLO
Hour(s) on the class
Essays, exercise,
Assignments...
(3)
Self-study with teacher’s tutorials
(4)
Lecture
(1)
Practice, Seminar…
(2)
1
Chapter 1: Hospitality Industry and overview of restaurant and bar service
3
0
0
7
1,3,5,6,7
2
Chapter 2: Preparation for Restaurant service
2
0
0
5
1,2,3,10
3
Chapter 3: Forms and types of services
2
0
0
5
1,5,8,10
4
Chapter 4: Functions and specialized catering
3
0
0
5
3,4,6,7
5
Chapter 6: Bar overview
3
0
0
7
1,4,5
6
Chapter 7: Food and beverage control
2
0
0
5
1,4,5
7
Chapter 7: Food and beverage control (continue)
2
0
0
5
1,3,4,9
8
Mid-term examination
1
0
0
0
1,2,3,4,5,9
9
Training session 1: Overview of the restaurant industry with a variety of service styles
0
9
4
5
1,3,5,6,7
10
Training session 2: Restaurant preparation
0
5
3
5
1,2,3,10
11
Training session 2: Restaurant preparation
0
5
3
5
1,2,3,10
12
Training session 3: Process of serving in a restaurant
0
5
3
5
1,5,8,10
13
Training session 3: Process of serving in a restaurant
0
5
3
5
1,5,8,10
14
Training session 4: Clean up after serving
0
8
4
5
3,4,6,7
15
Training session 7: Overview of the beverage industry with a variety of products and service styles
0
9
4
6
1,4,5
16
Training session 8: Methods of serving hot/cold drinks
0
5
3
5
1,4,5
17
Training session 8: Methods of serving hot/cold drinks
0
5
3
5
1,4,5
18
Training session 9: Prepare preparation area
0
9
3
5
1,3,4,9
19
Training session 10: Serve drinks upon request
0
5
3
5
1,3,4,9
20
Training session 10: Serve drinks upon request
0
5
3
5
1,3,4,9
21
Training session 11: Clear out the bar and service area
0
9
3
5
1,3,4,9
22
Practice test
0
5
3
0
6,7,8,10
Total (hour)
18
84
45
103
3. COURSE ASSESSMENT
- Score ladder: 10
- Type of assessment
Form
Content
Criteria
CLO
Proportion
Formative
Attendance
In class attendance checking
The number of attendances and participation in lesson
1,2,3,4
10%
Group Project
The exercises are provided and updated on the website
- Form: Essay of case study
- Assessment criteria :
+ Identify the problem clearly, reasonably and practically 2 marks
+ Logical analysis, clarity, close to reality 5 marks
+ Documents used are diverse and attractive 1 marks
+ Clear language, quoting, using valid references 2 marks
1,2,5,6,7,8
25%
Summative
Midterm Exam
All contents are described in the detailed outline of the subject.
The test consists of 40-50 sentences in D / S, multiple-choice
Evaluation criteria:
+ Answering clearly correct multiple-choice questions: 10 points
1,2,3,6
25%
Final test
All contents are described in the detailed outline of the subject.
- Form: Practice exams at restaurants and bars
- The test includes 2 parts:
1- Service process at the restaurant
2- Service process at the bar
- Evaluation criteria:
+ Prepare furniture at the dining table and bar: 2 marks
+ Display at restaurants, bars as required: 2 marks
+ Standard service style restaurant, bar: 2 marks
+ Standard service process for restaurants and bars: 4 marks
Total: 10 marks
2, 6,7,8
40%
Total:
100%
Guidance: Base on learning outcomes, what teaching method, learning method and evaluation are needed to achieve these learning outcomes and evaluate the level of achieving learning outcomes. Department should build criteria to assess measuring level of course learning outcomes (according to Rubric)
- Types of assessment
- Requirement for assessment when suggesting assessment method
Value
Measure exactly what is needed to be measured (assessment criteria/factor should be correlative with knowledge/skills demonstrating in respective learning outcomes).
Reliability
Assessment from two teachers/lecturers who evaluate the same task of student or from one teacher/lecturer in different time.
Fairness
Students are provided information about assessment criteria.
Scoring bases on specific criteria.
Students are completely instructed knowledge, skills needed to meet assessment criteria.
- Assessment methods
Performance Based Outcomes
Demonstration, presentation, simultation, role play, work sample, performace test (Trình diễn, thuyết trình, mô phỏng, đóng vai, bài kiểm tra mô phỏng công việc thực tế, thi đánh giá năng lực)
Project, lab test, fieldwork, thesis, practicum, portfolios (Dự án, thực hành ở phòng lab, đi thực địa, luận văn, rèn luyện nghiệp vụ, hồ sơ)
Knowledge Based Outcomes
MCQs, short essay questions, posters (Thi trắc nghiệm, viết bài luận ngắn, posters)
Case studies, long essay questions, critiques, journal/blogs (Nghiên cứu tình huống, viết bài luận dài, bài phê bình, bài báo/blog)
Low Order Thinking Skills (Kỹ năng tư duy cấp độ thấp)
High Order Thinking Skills (Kỹ năng tư duy cấp độ cao)
SUITABLE ASSESSMENT METHODS (knowlegde)
Remember
Understand
Apply
Analyse
Evaluate
Create
MCQ
MCQ
Open questions (allow to use materials)
Case study
Evaluate published articles
Create product model
Standardized test
Fill in the blank
Group project
Presentation
Evaluation essay
Thesis, dissertation, poster
Quiz
Quiz
Practice, experiment
Project
Evaluate problems
Compose
Summarize book, documentary
Speaking test
Business model
Case study
Start-up