TOU2040 Food & Beverage Service

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

Description: Students demonstrate the knowledge and skills of serving food for a food function that they have planned in order to meet the needs of a client.
Prerequisite: CKA3900: Apprenticeship Safety or FOD1010: Food Basics or TOU1010: The Tourism Sector
Parameters: Access to personal or commercial food preparation facilities.

Outcomes The student will:

1 develop an understanding of food and beverage products
- 1.1 identify basic meat, poultry and seafood products
- 1.2 describe basic soups and sauces
- 1.3 identify common food preparation terms
- 1.4 develop a knowledge of various types of beverages
2 demonstrate knowledge of tools and equipment
- 2.1 identify tableware used in the food and beverage industry
- 2.2 identify bar tools and equipment
3 identify service support duties
- 3.1 identify steps followed to prepare for a shift
- 3.2 identify methods used to maintain and set tables
- 3.3 discuss various other duties required during a shift
4 identify methods for providing service
- 4.1 use service knowledge
- 4.2 demonstrate the appropriate methods for handling orders
- 4.3 identify methods for addressing problems and handling situations
5 describe factors related to food and beverage service
- 5.1 prepare glassware
- 5.2 serve tea and coffee
6 process payment
- 6.1 use a point-of sale system
- 6.2 receive guest payments
- 6.3 process payment
7 research common processes and methods of hazard assessment and controls within the food industry
- 7.1 identify emergency procedures and regulations
- 7.2 identify and correctly interpret hazardous product symbols; e.g., WHMIS
- 7.3 define methods for the safe storage of food and beverage products
- 7.4 observe safe practices, including:
  - 7.4.1 personal hygiene
  - 7.4.2 sanitation of equipment and work areas
  - 7.4.3 prevention of accidents
  - 7.4.4 injury treatment and handling
- 7.5 develop an understanding of the following programs and legislation:
  - 7.5.1 no smoking bylaws
  - 7.5.2 Personal Information Protection and Electronic Documents Act (PIPED)
  - 7.5.3 Be Food Safe
  - 7.5.4 Alberta Server Intervention Program
  - 7.5.5 Pro Serve
8 demonstrate professionalism in the work environment
- 8.1 outline standards for professionalism, including:
  - 8.1.1 dress code
  - 8.1.2 addressing harassment issues
  - 8.1.3 professional conduct
- 8.2 acquire an industry perspective; e.g., hiring practices, site tour, interviews
9 demonstrate basic competencies
- 9.1 demonstrate fundamental skills to:
  - 9.1.1 communicate
  - 9.1.2 manage information
  - 9.1.3 use numbers
  - 9.1.4 think and solve problems
- 9.2 demonstrate personal management skills to:
  - 9.2.1 demonstrate positive attitudes and behaviours
  - 9.2.2 be responsible
  - 9.2.3 be adaptable
  - 9.2.4 learn continuously
  - 9.2.5 work safely
- 9.3 demonstrate teamwork skills to:
  - 9.3.1 work with others
  - 9.3.2 participate in projects and tasks
10 identify possible life roles related to the skills and content of this cluster
- 10.1 recognize and then analyze the opportunities and barriers in the immediate environment
- 10.2 identify potential resources to minimize barriers and maximize opportunities