Module Overview

The aim of the module is to give students the opportunity to put into practice the theoretical knowledge acquired in FBF 13 Beverage Service Basic Theory module. Students will be provided with a basic understanding of the Bar and Wine Service practical aspect of Catering sector within the Hospitality Industry.

In this module students will learn how to provide a quality bar and wine service as is expected in a modern catering outlet. Students will also have opportunities to learn how to use appropriate personal, social, and practical knowledge in a bar and restaurant environment.

Prerequisites - Food Handlers Certificate License B

Credit Value FBF 14 - 3

Contact Hours for Foundation Level Food Preparation and Service Course - 67.5

Contact Hours for Foundation Level Restaurant Operations Course - 135

Contact Hours for Certificate Level Hotel Operations Course - 67.5

Contact Hours for Higher Diploma Level Hospitality and Tourism Management - 67.5

Credit Value - 2

Fee for Part-Time Students - n/a