Restaurant Service

As chefs we tend to focus on food production and the operations of the kitchen, but in reality, food businesses sell experiences, not just food. Service is a crucial part of this experience and it is therefore important for the chef to understand the aims and operations of the service department to maximise the experience the guest can have in a foodservice establishment. 

Beverages

You have already studied many different ingredients in KM11. This module will continue the discussion by focusing on beverages. You will learn more about South African wine, liquor, beer, coffee, tea and mineral waters.  

Introduction to the Hospitality Industry

There have been many different definitions of hospitality but broadly speaking it is the act of kindness in welcoming and looking after the basic needs of guests or strangers mainly in relation to food, drink and accommodation. A more contemporary explanation is maybe to say that hospitality refers to the relationship process between a guest and a host. 

When we refer to the Hospitality Industry, we refer to the companies and organisations that provide food, drink and accommodation to people who are away from home. In this module you will be introduced to the organisations and the operational structures of the hospitality industry.