Food and Beverage Service Theory

This course provides the student with a theoretical understanding of the front line and supervisory level functions required in a restaurant and food service operation in the hospitality industry. Students learn the roles and responsibilities of a restaurant setting, from server to manager. Students gain insight into the principles of the systems involved in food production and delivery and the importance of, and necessity for, management controls. This course is taught in the Gordon Foodservice Humber Room where students learn and practise their technical and customer service skills through the operation of a full-service restaurant.