INTRODUCTION TO FOOD AND BEVER

THIS IS INTRODUCTION TO FOOD AND BEVERAGE SERVICES TEXTBOOK

INTRODUCTION

The food and beverages industry is all companies involved in processing raw food material packaging and distributing them. This includes fresh prepared foods as well as packaged foods and alcoholic and nonalcoholic beverages and product meant for human consumption, aside from pharmaceuticals, passes through this industry, it also x-rays the meaning of food and beverage industry. It describes types, composition, trends, and history of food and beverage

Industry.

COURSE CONTENTS

The course contents consist of Basic definitions and descriptions of Food and Beverages, Staffing procedure in the Food and service industry, Basic technical skills needed for food and beverages. Food and beverage service area and equipment, staff development in the food industry.

COURSE AIMS

The aims of this course are to expose the learner to basic definitions of food and beverages in food industry, it explains the meaning of food and beverages services and the various types of food service operation. It also looks briefly on how to be successful in food and beverages services.

The aims shall be achieved through the following

Describing the food in its entirety and its forms consumed by human.

Describing beverage and its various types.

Explaining the terminologies used in beverages

Describing in details the areas that have to do with Food and Beverage industry.

Discussing the compository history trends and future outlook of food and beverage industry.

COURSE OBJECTIVES

To achieve the broad aims as set above, the course is divided into Units and each of the separate unit of the course also has its objectives at the beginning of the unit to help you focus better.

Once you have successfully completed this course, it is expected that you will have a vivid understanding of the concept termed food and beverages. Upon completion of this course HCM 136 – Food and Beverage Service II you will be able to:

i. Describe food in its entirety and its forms consumed by humans ii. Describe beverage and its various types iii. Define the term Food and Beverage industry iv. Describe the history of food and beverage industry

v. Describe the trends and composition of food and beverage industry.

vi. Explain the meaning of food and beverage service vii. Describe the various types of food service operation viii. Determine the various sectors in food and beverage ix. Determine the purpose of the food service operation in the sectors

x. Determine the historical summary of the sectors.

xi. Explain the technical skills needed to enhance sales in food and beverage xii. Describe the examples of the applications of the skills.

STRUCTURE OF THE COURSE

The course you are studying has modules with units which you are expected to study carefully. These are

1. MODULE 1

UNIT 1: Food and beverages: basic definitions and descriptions

UNIT 2: Food service industry

UNIT 3: Description of food and beverage service

UNIT 4: Food and beverage sectors

2. MODULE 2

UNIT 1: Dispense Bar

UNIT 2: Drinks and wines in bar operation

UNIT 3: Work staff in Bar operation

UNIT 4: Service of alcoholic drinks

3. MODULE 3:

UNIT 1: Staffing procedure in the food industry

UNIT 2: Staff development in the food industry

UNIT 3: Basic Technical Skills needed for food and beverage

UNIT 4: Interpersonal skills needed for food and beverage

4. MODULE 4:

UNIT 1: Food and beverage service area and equipment

(SECTION A): STILL ROOM

UNIT 2: Food and beverage service area and equipment

(SECTION B): SILVER ROOM OR PLATE ROOM

UNIT 3: Food and beverage service and area equipment

(SECTION C): WASH-U

UNIT 4: Food and beverage service area and equipment

(SECTION D): HOT PLATE