Tourism food sector, TOU 104

166 Pages·1996·22.6 MB·English

by  Alberta. Alberta Education

Distance Abcda
Learning
EDUCATION
Tourism Studies 104
Tourism Food Sector
Student Module Booklet
Alberta Distance Learning Centre
ISBN 0-7741-0391-4
This document is intended for The Alberta Distance Learning Centre has an Internet site
that you may find useful. The address is
Students /
http://ednet.edc.gov.ab.ca/level3/adlc/300/adlchome.html.
Teachers (Tourism Studies 104)
The use of the Internet is optional. Exploring the electronic
Administrators information superhighway can be educational and entertaining. However, be
aware that these computer networks are not censored. Students may
Parents
unintentionally or purposely find articles on the Internet that may be offensive
General Public or inappropriate. As well, the sources of information are not always cited and
the content may not be accurate. Therefore, students may wish to confirm
Other facts with a s econd source.
ALL RIGHTS RESERVED
Copyright © 1 996, the Crown in Right of Alberta, as represented by the Minister of Education, Alberta Education, 11160 Jasper Avenue,
Edmonton, Alberta T5K 0L2. All rights reserved. Additional copies may be obtained from the Learning Resources Distributing Centre.
No part of this courseware may be reproduced in any form, including photocopying (unless otherwise indicated), without the written
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A L ICENCE FROM A C OLLECTIVE OR A L ICENSING BODY.
UNIVERSITY LIBRARY
UNIVERSITY OF AL8FPTA
Welcome to TOU 104.
We hope you'll enjoy your study of
Tourism Food Sector.
CTS Strands were designed to stand alone or be integrated with other strands for a c ustomized
course of studies to meet student needs. Through each strand, CTS basic competencies
(knowledge, skills, and attitudes) will be identified as follows:
Careers Risk Management
Careers: identify appropriate career Risk Management: recognize and
linkages within the strand being follow personal and environmental
studied safety procedures
Communication
Communication: effectively Task Management: demonstrate
present concise written, visual, and an ability to locate and use resources
oral communications and to use time effectively
Ethics: identify and demonstrate Teamwork: work towards goals
appropriate ethical behaviour, cooperatively, collaboratively, or
consider risks, and process and assess independently and acknowledge the
choices
opinions of others
Innovation
Innovation: recognize Technology: effectively use
opportunities/problems, consider technology when required
risks, and process and assess choices
These basic competencies build daily living skills useful in a b road range of future endeavours
and careers.
The eight icons that appear here indicate to both students and facilitators that a basic
competency has been identified in the activity offered to the students. Not all of the icons
appear in each module.
Resources You Will Need
In order to complete TOU 104 successfully you will need access to the following resources:
• t he course textbook, Tourism and Travel: Focus Canada, fourth edition, written by
Veronica Timmons and published by Getaway Publications Inc., Vancouver
• a notebook or binder in which to respond to the questions asked in this Student Module
Booklet
•a VCR
• t he following videotapes:
- C areers Cafe, produced by the Canadian Restaurant and Food Services Association
- B uffet Layout and Service, produced by National Educational Media, Inc. and
distributed by Omega Films Limited (optional)
- Cafeteria Service, produced and distributed by the same companies as Buffet Layout
and Service (optional)
Note that you may be required as part of this course to do outside research and to meet with business
people in your community.
Visual Cues
In addition to the Career and Technology basic competencies icons described earlier, you may find visual
cues throughout the Student Module Booklet to assist you in your studies. Read the following
explanations to discover what each icon prompts you to do.
Read your textbook. Listen to an audiocassette.
Access the Internet
View a v ideocassette.
if y ou have that capability.
Tourism Sludies
R W
O * V
-THEME -
thNea t Iunrdeu s torfy
TOU 103
Quality Guest Service
-THEME
TOU 104 TOU 204 TOU 303 )
Tourism Food Sector Food Functions Food Service Operations^ Food
TOU 105 " -THEME -
Tourism Accommodation TOU 205 TOU 304
Sector Meetings and Conferences Hotel/Motel Operations
Accommodation
AlTtOeUr na t3i0v5e ‘ <
Accommodations
TOU 106 TOU 306
Tourism Travel Sector TourismT O UD es t2i0n6a*t ions I Travel Agency Operations
TOU 207 TOU 307
Tourism Destinations II Airline Reservations -THEME
Travel
TOU 208 TOU 308
Travel Planning Tourism Air
Transportation
TOU 309
Tourism Surface
Transportation
TOU 107 TOU 310
Tourism Attractions Sector Tourism T OIUn te r2p0r9e*t ation 1 Attractions Operations
i
■ T HEME -
Attractions
TOU 2 1 0 TOU 3 1 1
Tourism Interpretation II Adventure and Ecotourism
* TOU 206 is a p rerequisite to TOU 207
* TOU 209 is a p rerequisite to TOU 210 >2
Some of these modules may not yet be in a d istance learning format.
CAREER & T ECHNOLOGY STUDIES

fi
C ♦ O ♦ N ♦ T ♦ E N T ♦ S
Overview I
Evaluation 2
Strategies for Completing a M odule 2
Section 1: The Food Sector— An Introduction
4
Activity I: Food-Service Establishments
Activity 2: The Economic Importance of the Food Sector 14
2187
Activity 3: Food-Service Jobs
Activity 4: Employment Opportunities
33
Follow-up Activities
Extra Help 33
Enrichment
Conclusion 3364
Assignment 36
Section 2: Food-Service Procedures
Activity I: Five Common Types of Food Service .... 4338
Activity 2: Basic Table Service 53
Activity 3: Skills for Table Service and Maintenance
Follow-up Activities
Extra Help 64
Enrichment 6664
Conclusion
Assignment 6688
PHOTO SEARCH LTD.
Section 3: Operating a F ood-Service Business
70
76
Activity I : Types and Styles of Menus
Activity 2: Planning a M enu
Activity 3: Satisfying the Guest 87
91
Activity 4: Food-Service Standards .. 100
Follow-up Activities 100
Extra Help
Enrichment 101
Conclusion 102
102
Assignment
Module Summary 103
Course Survey
Appendix
Glossary 106
Suggested Answers 109
f
O-V-E-R-V-l-E-W
Quick — when was the last time you ate in a restaurant of any kind? If y ou’re like most Albertans,
it p robably wasn’t long ago. Whether you ate in a school cafeteria, a snack bar, a h amburger
joint, a f amily restaurant, or a f ine-dining establishment, it was likely just a d ay or two ago that you
were there.
The simple fact is that with less time than ever before to prepare meals at home, more and more
families are making eating out a regular part of their lives; and the result is that the restaurant
business is booming. Of course there are other factors involved too — such as the desire for novelty
and adventure. If y ou live in a city, you’ve probably noticed all the new types of restaurants springing
up — cappuccino bars, theatre restaurants, ethnic restaurants of all sorts, floating restaurants, fast-
food outlets.
SIIDS1
The entire tourism industry has grown amazingly in
recent years, and a major part of that industry is the food
and beverage sector — or the food-service industry, as it’s
sometimes called. And because of that growth, there are
many exciting career opportunities to explore in this area.
Tourism is now Alberta’s third-largest industry, tourism 7 ood c5ector
employing over 100 000 people and generating about
$2.5 billion a y ear. If y ou’re looking around for possible Section 1
hcaarrede r ss,ta r ey.o u should give tourism’s food sector a l ong, Fhe Food (Sector — S5 /z introduction
(Section 2
In this module, you’ll be introduced to tourism’s food Foodservice Procedures
sector. You’ll discover food-service procedures and
(Section 3
explore the operations of a f ood-service business. You’ll
learn about food-service careers, and you’ll gain basic Operating a F ood-Service business
service skills necessary for all food servers. When you’re
finished, you should have a g ood idea as to whether or not
the food-service industry holds a p ossible career in store
for you.
i
Evaluation
The document you are presently reading is called a S tudent Module Booklet. It will show you, step
by step, what to do and how to do it.
This module, Tourism Food Sector, has a v alue of one credit. It is made up of three sections. Within
each section, your work is grouped into activities. Within the activities there are readings,
explanations, and questions for you to work through. You will correct these activities yourself using
the Appendix at the end of this module. The suggested answers contained in the Appendix will
provide you with immediate feedback on your progress.
Your grading in this module is based upon the assignments that you submit for evaluation and upon a
final test. You must complete all assignments. In this module you are expected to complete three
assignments, one after each section. The mark distribution is as follows:
Section 1 35 marks
Section 2 30 marks
Section 3 35 marks
Total 100 marks
Strategies for Completing a M odule
Organize your materials and work area before you begin: Student Module Booklet, textbook,
workbook, pens, pencils, and so on. Make sure you have a q uiet area in which to work, away from
distractions. Set up your time schedule.
Because there are no response lines provided in the Student Module Booklet, you’ll need a notebook
or lined paper to respond to questions and complete charts. It’s important to keep your lined paper
handy as you work through the material and to keep your responses together in a notebook or binder
for review purposes later.
To achieve success in this module, be sure to read all your instructions carefully and work slowly
and systematically through the material. Remember, it’s the work you do in this Student Module
Booklet that will prepare you for your assignments and final test. Try to set realistic goals for
yourself each day; and once you’ve set them, stick to them. Submit your assignments regularly, and
don’t forget to review your work before handing it in. Careful work habits will greatly increase your
chances for success in Tourism Studies.
Good luck!
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