- Course type: Self-paced
- Available Lessons: 111
- Average Lesson Length: 8 min
Eligible for Certificate: Yes
Certificates show that you have completed the course. They do not provide credit.
Watch a preview:chapter 1 / lesson 1Food Service Industry: Definition & History
Course SummaryHospitality 309: Food & Beverage Service & Operations has been evaluated and recommended for 3 semester hours and may be transferred to over 2,000 colleges and universities. With this self-paced course, you get engaging lessons, expert instructors who make even the most challenging hospitality topics simple, and an excellent resource for getting a head start on your degree.
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Course Practice TestCheck your knowledge of this course with a 50-question practice test.
- Comprehensive test covering all topics
- Detailed video explanations for wrong answers
Give you an in-depth overview of the restaurant industry by covering topics such as restaurant marketing, financial management, menu planning, food preparation safety, beverage service, and more.
Your grade for this course will be calculated out of 300 points. The minimum score required to pass and become eligible for college credit for this course is 210 points, or an overall course grade of 70%. The table below shows the assignments you must complete and how they'll be incorporated into the overall grade.
|Proctored Final Exam||100|
Quizzes are meant to test your comprehension of each lesson as you progress through the course. Here's a breakdown of how you will be graded on quizzes and how they'll factor into your final score:
- You will have 3 attempts to take each quiz for a score.
- The highest score of your first 3 attempts will be recorded as your score for each quiz.
- When you've completed the course, the highest scores from your first 3 attempts at each quiz will be averaged together and weighed against the total possible points for quizzes. For instance, if your average quiz score is 85%, you'll receive 85 out of 100 possible points for quizzes.
- After your initial 3 attempts, you can take a quiz for practice as many times as you'd like.
- You will need to pass each quiz with a score of at least 80% to earn course progress for the lesson. However, it is not necessary to earn 80% within the first three quiz attempts.
Assignments are intended to assess your application, analysis, and critical thinking skills in relation to the concepts you learn in the course. Two assignments are required for this course. You can access them here.
- All assignment scores will total up to 100 points.
- Your assignment(s) will be graded by a Study.com instructor.
- The instructor will provide a graded rubric for you along with feedback on what you did well and what could be improved.
- If you are unsatisfied with your score, you will be able to revise and resubmit your assignment(s) twice. You are free to resubmit an assignment within two weeks of your most recent exam attempt or at any point if you have an active college accelerator membership.
Proctored Final Exam
The proctored final exam is a cumulative test designed to ensure that you've mastered the material in the course.
- You'll earn points equivalent to the percentage grade you receive on your proctored final. (So if you earn 90% on the final, that's 90 points toward your final grade.)
- If you're unsatisfied with your score on the exam, you'll be eligible to retake the exam after a 3-day waiting period.
- You can only retake the exam twice, so be sure to use your study guide and fully prepare yourself before you take the exam again.
Items Allowed on Study.com Proctored Exam for Hospitality 309:
- Blank scratch paper
- Pen or pencil
Items NOT Allowed on Study.com Proctored Exam for Hospitality 309:
- Office programs, web browsers, or any programs other than Software Secure (including Study.com lessons)
- Textbooks (digital or physical)
- Mobile phones, headphones, speakers, TVs, or radios
- Notebooks or notes
- Any calculators
Upon completion of the course, you will be able to:
- Distinguish between commercial and noncommercial food service operations and identify various service roles in the industry.
- Evaluate different types of restaurant marketing strategies, including email marketing, mobile marketing and social media marketing.
- Measure standard food and beverage costs and summarize the food purchasing and receiving process.
- Differentiate between objective and subjective food pricing methods, and define several pricing methods, such as the reasonable price, highest price, intuitive price and ratio price methods.
- Evaluate the purpose of a yield test and learn about common inventory control policies, procedures, techniques and systems.
- Differentiate between types of restaurant service, including full service, self-service, table service, banquet service and more.
- Explain responsible serving practices for alcoholic beverages. List common bartending supplies and tools.
- Critique design requirements and considerations for kitchens, dining rooms and food storage areas.
- Analyze current trends in a variety of restaurant service fields.
There are no prerequisites for this course.
Hospitality 309 consists of short video lessons that are organized into topical chapters. Each video is approximately 5-10 minutes in length and comes with a quick quiz to help you measure your learning. The course is completely self-paced. Watch lessons on your schedule whenever and wherever you want.
At the end of each chapter, you can complete a chapter test to see if you're ready to move on or have some material to review. Once you've completed the entire course, take the practice test and use the study tools in the course to prepare for the proctored final exam. You may take the proctored final exam whenever you are ready.
How Credit Recommendations Work
This course has been evaluated and recommended by ACE for 3 semester hours in the upper division baccalaureate degree category. To apply for transfer credit, follow these steps:
- If you already have a school in mind, check with the registrar to see if the school will grant credit for courses recommended by either ACE or NCCRS.
- Complete Hospitality 309: Food & Beverage Service & Operations by watching video lessons and taking short quizzes.
- Take the Hospitality 309: Food & Beverage Service & Operations final exam directly on the Study.com site.
- Request a transcript to be sent to the accredited school of your choice!
- Check out this page for more information on Study.com's credit-recommended courses.
|Intro to Food & Beverage Operations||Learn about the types of food service operations and organizational structure in food and beverage operations. Distinguish between commercial and noncommercial food service operations and identify various service roles in the industry.|
|Feasibility Planning for the Restaurant Industry||Identify start-up costs for new restaurants. Understand why restaurants should perform a location analysis and write feasibility reports.|
|Marketing Fundamentals for Restaurants||Define guest services-focused marketing, marketing research and marketing plans. Evaluate different types of restaurant marketing strategies, including email marketing, mobile marketing and social media marketing.|
|Menu Planning Basics||Learn about the different types of menus and menu design. Understand the purpose of standard recipes and the importance of menu planning.|
|Food & Beverage Costs & Purchasing||Explore how to measure standard food and beverage costs and summarize the food purchasing and receiving process. Learn how to calculate a recipe's food cost.|
|Food & Beverage Pricing Methods||Differentiate between objective and subjective food pricing methods. Define several pricing methods, such as the reasonable price, highest price, intuitive price and ratio price methods.|
|Food & Beverage Storage||Understand how restaurants store perishable, non-perishable and semi-perishable foods. Know how food and beverages are prepared for long-term storage.|
|Inventory Control for Food & Beverage Services||Evaluate the purpose of a yield test and learn about common inventory control policies, procedures, techniques and systems.|
|Restaurant Food Production||Explore food production methods, challenges, rules and regulations as well as food selection considerations.|
|Food Preparation Basics||Understand basic food preparation terminology, skills and equipment.|
|Food Preparation Safety||Learn how restaurants safely prepare food, prevent accidents and abide by food safety regulations.|
|Types of Restaurant Service||Differentiate between types of restaurant service, including full service, self service, table service, banquet service and more.|
|Restaurant Service Overview||Discover different styles and types of restaurant service and summarize the entire sequence of service in restaurants.|
|Serving Alcoholic Beverages||Identify responsible serving practices for alcoholic beverages. List common bartending supplies and tools.|
|Restaurant Design & Equipment Selection||Evaluate design requirements and considerations for kitchens, dining rooms and food storage areas.|
|Financial Management for Food Service||Learn how restaurants manage their finances and account for operating expenses and labor costs.|
|Food & Beverage Industry Trends||Analyze current trends in a variety of restaurant service fields.|
Earning College Credit
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