Unit Code: FBV404

Unit Name: Restaurant Service Operations

Description: In this course students would have acquired two levels of theoretical and supervised industrial attachment to be able to be customer focused and customer orientated. Students should be able to work under less supervision and to still maintain required work ethics and standards. For students to attain supervisory skills and knowledge of managing a restaurant and bar facility, the staff members involved, to maintain service standard procedures, provide good value for money to customers and to be a profit making enterprise.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: The student must have passed Fiji Year 12 Certificate Examination (Form 6) or consent from HOD.

Credit Point: 12

Offered In: Semester 2