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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 OPERATIONS | THM208 | 2 | 4 | 3+2 | 4.0 | 5.0 |
| 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 (4), 3 (4), 4 (3), 5 (4), 6 (4), 7 (4), 8 (4), 9 (5), 10 (3), 11 (4), 12 (5), 13 (4), 14 (4), 15 (4), 16 (4), 17 (5), 18 (4), 19 (4), 20 (4), 21 (4), 22 (4), 23 (4), 24 (4), 25 (4), 26 (4), 27 (4), 28 (5), 29 (5), 30 (4), 31 (4), 32 (5), 33 (4), 34 (4), 35 (4), 36 (5) |
| 2 | Server might try to make diners feel like VIPs by treating them formally; at a family-style diner, servers might joke around to make customers feel at home. | 1 (4), 2 (5), 3 (4), 4 (4), 5 (5), 6 (5), 7 (4), 8 (5), 9 (4), 10 (4), 11 (4), 12 (4), 13 (3), 14 (5), 15 (5), 16 (4), 17 (4), 18 (5), 19 (5), 20 (5), 21 (5), 22 (3), 23 (5), 24 (4), 25 (5), 26 (5), 27 (5), 28 (4), 29 (4), 30 (4), 31 (5), 32 (5), 33 (3), 34 (4), 35 (5), 36 (5) |
| 3 | To provide quality service, staff will have a comprehensive understanding of the restaurant, from the atmosphere to pricing differences. | 1 (5), 2 (5), 3 (4), 4 (4), 5 (4), 6 (4), 7 (5), 8 (5), 9 (4), 10 (2), 11 (5), 12 (5), 13 (5), 14 (5), 15 (4), 16 (5), 17 (4), 18 (5), 19 (5), 20 (5), 21 (5), 22 (5), 23 (5), 24 (5), 25 (5), 26 (4), 27 (5), 28 (4), 29 (5), 30 (5), 31 (4), 32 (4), 33 (4), 34 (5), 35 (3), 36 (4) |