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TOU1040 The Food & Beverage Industry

Introductory · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students evaluate food and beverage service establishments, explain basic food and beverage handling principles, demonstrate satisfactory food and beverage service skills and adapt service standards to meet the needs of guests.
Prerequisite
TOU1010: The Tourism Sector

Outcomes The student will:

  • 1 discuss the evolution of food service in Canada

    • 1.1 identify the role that the food and beverage industry plays in the Canadian economy and labour market by:

      • 1.1.1 explaining the economic importance of the food and beverage industry

      • 1.1.2 identifying tourism-related employment in the labour force

    • 1.2 examine how tourism influences food service operations

    • 1.3 discuss the changes in the last century related to culinary practices in Canada; e.g., training, varied cuisine, food safety

  • 2 identify milestones in the development of food and beverage service that have influenced the present food and beverage industry

    • 2.1 identify relevant legislation that affects the food and beverage industry, including:

      • 2.1.1 no smoking bylaws

      • 2.1.2 Personal Information Protection and Electronic Documents Act (PIPED)

    • 2.2 discuss various food and beverage trends

    • 2.3 identify culinary tourism and examine its importance to the food and beverage industry

  • 3 distinguish among food and beverage market segments

    • 3.1 define the following:

      • 3.1.1 banquet service

      • 3.1.2 buffet and smorgasbord

      • 3.1.3 haute cuisine

      • 3.1.4 family, specialty and chain restaurants

      • 3.1.5 franchise

      • 3.1.6 catering

      • 3.1.7 eatertainment

      • 3.1.8 institutional food service

    • 3.2 differentiate between commercial and noncommercial food service operations

    • 3.3 compare the types and segments of food service operations

    • 3.4 discuss the popularity of eatertainment that has developed in the tourism industry

    • 3.5 identify the factors that contribute to the demand for restaurants

    • 3.6 explore the impact of changing demographics on market demands for food service

    • 3.7 match visitor characteristics with various food and beverage establishments

  • 4 identify career opportunities in the food and beverage industry

    • 4.1 identify food and beverage service trends and suggest future career opportunities

    • 4.2 explain the role of industry training and certification standards in the food and beverage industry; e.g., Canadian Tourism Human Resource Council (CTHRC), Canadian Association of Foodservice Professionals (CAFP)

    • 4.3 research sources of furthering skills, training and post-secondary education for prospects and advancement in the food and beverage industry

  • 5 develop standards and criteria for excellent food and beverage service

    • 5.1 examine how a food venue coordinates operations, human resources, marketing, finance, and research and development; e.g., ownership, policies, objectives, communication, technology, total quality management (TQM)

    • 5.2 define professionalism

    • 5.3 explain the importance of interpersonal skills in the food and beverage industry

    • 5.4 describe the roles of various food service staff in the front and back of the house; e.g., maitre d’, host/hostess, wine steward, bus person, chef

    • 5.5 define common food preparation terms

    • 5.6 describe common types of food service and provide examples of when each might be used; e.g., table service (English, Russian, French, American), cafeteria, buffet style, family style

    • 5.7 identify various tableware, glassware and table settings commonly found in the food and beverage industry

    • 5.8 demonstrate satisfactory skills in safe food handling and basic table service

    • 5.9 explain the categories used in menus in various types of establishments

    • 5.10 describe appropriate table manners and dining etiquette required at various functions

  • 6 describe service strategies for accommodating individual requirements

    • 6.1 define “Duty to Accommodate”

    • 6.2 identify requirements related to staff and customers with special needs

  • 7 demonstrate basic competencies

    • 7.1 demonstrate fundamental skills to:

      • 7.1.1 communicate

      • 7.1.2 manage information

      • 7.1.3 use numbers

      • 7.1.4 think and solve problems

    • 7.2 demonstrate personal management skills to:

      • 7.2.1 demonstrate positive attitudes and behaviours

      • 7.2.2 be responsible

      • 7.2.3 be adaptable

      • 7.2.4 learn continuously

      • 7.2.5 work safely

    • 7.3 demonstrate teamwork skills to:

      • 7.3.1 work with others

      • 7.3.2 participate in projects and tasks

  • 8 make personal connections to the cluster content and processes to inform possible pathway choices

    • 8.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences

    • 8.2 create a connection between a personal inventory and occupational choices

Program of Studies 2010. Source document, © Alberta Education.