HOSPITALITY: Food and Beverage Service Curriculum
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Keywords
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
Project
Authors
Williams, Diane E. MBA, MA
Date Submitted
2018-09-01
Material Type
Workshop and Training Material
Secondary Material Type
Assessment Tool
Assignment
Presentation
Quiz/Test
Reference Material
Syllabus
Other
Assignment
Presentation
Quiz/Test
Reference Material
Syllabus
Other
Institution
UDC - Community College
Industry Partner
Industry partners worked with the associations that created the curriculum. Faculty received permission to use the proprietary curriculum in the classroom.
License
CC BY
Funding Source
TAACCCT Round 4
Additional Public Access
Abstract
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/.)
Industry (NAISC)
Accommodation and Food Services (72)
Occupation (SOC)
Food Preparation and Serving Related Occupations (35-0000)
Instructional Program (CIP)
Personal and Culinary Services (12)
Credit Type
Credential Type
Credential
Educational Level
1st year Community College or equivalent