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 |
+ 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 |
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|
Case study |
Start-up |