HOSPITALITY: Food and Beverage Service Curriculum

Williams, Diane E. MBA, MA

This Restaurant Server certification course provides students with instructions for training new or prospective employees on how to perform key tasks correctly, along with the general knowledge and soft skills needed in the hospitality industry. The course is organized into four parts: ServSafe Manager, ServSafe Food Handler, ServSafe Alcohol Handler, and Certified Restaurant Server. The Food Handler part focuses on basic food safety; personal hygiene; cross-contamination and allergen; time and temperature and cleaning and sanitation. The Alcohol Handler portion focuses on alcohol laws and server responsibilities; evaluation of intoxication levels; identification checks and dealing with difficult situations. At the end of the course, students are eligible to sit for the Restaurant Server, ServSafe Manager, ServSafe Food Handler, and ServSafe Alcohol credential exams. (Some of the elements necessary to teach the course are copyrighted by National Restaurant Association Educational Foundation and American Hotel & Lodging Educational Institute. These associations granted permission to UDC-Community College to use copyrighted materials to teach this course. To request permission from the associations please contact the National Restaurant Association Educational Foundation at https://chooserestaurants.org/About/Legal and the American Hotel & Lodging Educational Institute at https://www.ahlei.org/.)

	Syllabus and Outline for Restaurant Server Course (109 KB)
	Outline for Food and Beverage Course (89 KB)
	Syllabus for Food and Beverage Course (86 KB)
	Complete Product Package for UDC-CC's Food and Beverage Services Course Materials (436 KB)
	Hospitality and Tourism Career Pathway Credentialing Associations (229 KB)

Did you download this item? We value your feedback, and it’ll only take a minute

Date:: 2018-09-01
Primary Material Type:: Workshop and Training Material
Other Material Types:: Assessment Tool, Assignment, Presentation, Quiz/Test, Reference Material, Syllabus, Other
Institution:: UDC - Community College
Funding Source:: TAACCCT Round 4
Subjects:: new employees, prospective employees, community college students, community college instructors and administrators, food handler, alcohol handler, basic food safety, personal hygiene, cross-contamination and allergen, time and temperature, cleaning and sanitation, alcohol laws and responsibilities, evaluation of intoxication levels, identification checks, dealing with difficult situations, Restaurant Server credential exam, ServSafe Food Handler credential exam, ServSafe Alcohol credential exam, ServSafe Manager credential exam

Industry / Occupation

Industry Partner:: Industry partners worked with the associations that created the curriculum. Faculty received permission to use the proprietary curriculum in the classroom.
Industry Sector:: Accommodation and Food Services (72)
Occupation:: Food Preparation and Serving Related Occupations (35-0000)

Education / Instructional Information

Instructional Program:: Personal and Culinary Services (12)
Credit Type:: Non-Credit
Credential Type:: Credential
Educational Level of Materials:: 1st year Community College or equivalent
Time Required:: One Standard College Semester
Interactivity Type:: Mix of Active and Presentation.
Quality Rubric:: Other
Quality Note:: This product was reviewed in accordance with ETA's Quality Note Template criteria.
Quality of Subject Matter was assured by:: Consultations during development of instructional materials

Other
Quality of Online/Hybrid Course Design assured by:: Custom Quality Rubric

Other Rubric
Course Note:: This product is part of multi-course program to prepare students for hospitality careers.