After taking this course, students are expected to have understanding and skills in developing food and beverage services. This course consists of 3 practical credits with material coverage: designing dining room designs for various occasions, various service systems (buffet service, French service, banquet service and table manner) and making and serving various drinks. Learning is carried out using lecture methods, questions and answers, discussions and demonstrations. Assessment consists of participation/activity in lectures, independent assignments, exercises/practice and final semester exams.
