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FSM 2085: Hotel Food and Beverage Operations (D. Faria)  

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Last Updated: Apr 27, 2012 URL: http://jwu-ri.libguides.com/FSM2085 Print Guide RSS Updates

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Welcome

Welcome to FSM2085 FOODSERVICE OPERATIONS.

Professor Donna J. Faria

OFFICE LOCATION: XL23

OFFICE PHONE: 401-598-4724

OFFICE FAX:  401-598-4764

E-MAIL ADDRESS: dfaria@jwu.edu; dffaria@msn.com nights & weekends

OFFICE HOURS:  1:30 -  2:00 daily

     

    FSM2085 HOTEL FOOD & BEVERAGE COURSE DESCRIPTION


                                

    COURSE DESCRIPTION:    

    This course is designed to introduce the student to the roles and standard operating procedures used for food and beverage operations in lodging settings. Emphasis is placed on food preparation techniques, basic purchasing procedures, kitchen and dining equipment, product identification and guest service styles and standards used in various lodging operations.

    COURSE OBJECTIVES:       

    Upon satisfactory completion of this course, a student should have the ability to:

    1.      Explain the economics of food and beverage operations as they impact the lodging operation.

    2.        Detail the basic the menu management system cycle of control for food and non-food items in various lodging settings.

    3.   Compare and contrast common food service equipment and dining room equipment needed in various lodging operations.

    4.   Classify and describe food product types.

    5.   Describe standard food preparation techniques.

    6.   Understand basic menu design elements as they impact the lodging food service operation.

     

     

    Textbook

    Cover Art
    Essentials of professional cooking - Wayne Gisslen
    Call Number: J&W-Prov. Reserve TX820 .G524 2004
    ISBN: 978-0-13-119680-3
    On 2-hour reserve at the Yena Center Library.

    Description

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