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TOURISM AND HOTEL MANAGEMENT (ENGLISH) PROGRAMME COURSE DESCRIPTION |
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| Name of the Course Unit | Code | Year | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|---|
| FOOD AND BEVERAGE SERVICE | THM209 | 2 | 3 | 2+2 | 3.0 | 6.0 |
| No |
Key Learning Outcomes of the Course Unit On successful completion of this course unit, students/learners will or will be able to: |
PROGRAMME LEARNING OUTCOMES |
|---|---|---|
| 1 | When it comes to service, a restaurant's server’s goal is to provide high quality service in a style that is in line with the type of business and clientele. | 1 (5), 2 (5), 3 (5), 4 (4), 5 (3), 6 (5), 7 (5), 9 (4), 10 (4), 11 (4), 12 (4), 14 (4), 15 (4), 16 (5), 17 (5), 18 (2), 19 (3), 20 (3), 21 (2), 22 (5), 23 (5), 24 (4), 29 (4), 30 (3), 31 (3), 32 (4), 33 (5), 34 (4), 35 (2), 36 (3) |
| 2 | Server might try to make diners feel like VIPs by treating them formally; | 1 (4), 2 (5), 3 (4), 4 (5), 5 (4), 6 (3), 7 (4), 8 (5), 9 (5), 10 (3), 11 (5), 12 (4), 13 (5), 14 (5), 15 (5), 16 (4), 17 (4), 18 (5), 19 (3), 20 (4), 21 (3), 22 (2), 23 (4), 24 (5), 29 (4), 30 (4), 31 (5), 32 (3), 33 (4), 34 (2), 35 (3), 36 (5) |
| 3 | at a family-style diner, servers might joke around to make customers feel at home. | 1 (5), 2 (3), 3 (4), 4 (3), 5 (5), 6 (4), 7 (3), 8 (4), 9 (4), 10 (3), 11 (5), 12 (5), 13 (5), 14 (4), 15 (5), 16 (5), 17 (4), 18 (3), 19 (2), 20 (2), 21 (4), 22 (3), 23 (5), 24 (4), 29 (3), 30 (3), 31 (3), 32 (5), 33 (3), 34 (5), 35 (4), 36 (4) |
| 4 | To provide quality service, staff will have a comprehensive understanding of the restaurant, from the atmosphere to pricing differences. | 1 (4), 2 (4), 3 (3), 4 (5), 5 (4), 6 (5), 7 (3), 8 (5), 9 (4), 10 (5), 11 (4), 12 (5), 13 (5), 14 (5), 15 (4), 16 (5), 17 (4), 18 (3), 19 (3), 20 (2), 21 (4), 22 (4), 23 (4), 24 (4), 29 (3), 30 (4), 31 (5), 32 (3), 33 (3), 34 (5), 35 (5), 36 (4) |