Food and Beverage Operations
MODULE CODE
CREDIT VALUE
Module Aims
Aim 1
To provide students with the knowledge, skills and techniques involved in food and beverage production and service, and to enable them to apply the appropriate system to satisfy a range of consumer needs and expectations.
Module Content
Food and Beverage provision, type and range
Menu and drinks list compilation, design, nutritional and dietary aspects
The meal experience to include product and service quality
Food and Wine matching and tasting
Styles and types of service
Appropriate production and delivery systems
Budgeting, costing and pricing
Management control systems
Legal responsibilities: hygiene, health and safety, sale of food and drink, and licensing
Evaluation of the food and beverage operation
Kitchen Management systems
Skill development within a food service and production area
Food production management systems, design and control
Menu engineering and profit analysis
Food product planning, purchasing, inventory and control
Planning, organisation and delivering a live food and beverage event
Learning Outcomes
On successful completion of this module, a student will be able to:
Teaching Methods
The module will be taught by a two hour session and may be delivered in a classroom setting for the first semester and a practical environment for the second semester. This will then allow the students to gain practical hospitality experience in a real live situation. The food and beverage knowledge and skills will be developed via a series of lectures, workshops, guest speakers and practical activities. The lectures and additional tasks will be available on-line. The guest speakers may include food and wine suppliers and local food and beverage operators. In addition to this, students will be expected to read widely, some of the background material will be provided and they will be referred to core texts and journals in order to support the learning experience. Time will be given in the sessions for students to work on their food and beverage event which they will deliver towards the end of the module. Students will be expected to visit a wide range of food and beverage outlets to appreciate the nature and scope of the industry.
Assessment Methods
This module is assessed through one Individual Essay and one Group Portfolio including practical activity.
View The Other Course’s Modules
Compulsory
Optional
