This course will give students a realistic environment in the café where they will interact with guests and be able to identify and handle customer needs while engaging in critical-thinking topics. The student will learn to define and execute exceptional hospitality and learn what it is to provide accurate guest service. The course will provide an overview to a wide variety of beverages; hot, cold, alcoholic, and non-alcoholic; models of service, retail packaging, point of sales system, marketing, merchandising, inventory management, and the processes of receiving, storing, and preparing all beverages. In addition, students will learn to pair beverages with food items, manage inventories, control costs, and understand the need for teamwork in a front of house service-focused café environment. Students will apply and evaluate operational systems that are relevant to provide high quality café service and hospitality.
Service and Beverage Management (HMFB-210)