Food and Beverage Operations
The aim of this module is to develop the student's conceptual understanding of the manager's role in a food and beverage/catering organisation or area of an organisation. Students will explore the characteristics and procedures of food and beverage operations and demonstrate an understanding of pertinent law in this sector. In addition they will evaluate appropriate planning, monitoring and control techniques applicable to food and beverage operations. Students will also examine the financial, human and physical resources required for success in this field
- Learning Outcomes
- 1. Develop competence in application of food and beverage management knowledge, skills
2. Provide understanding and practice in functional management in practical management
- - Characteristics and procedures of food and beverage operations.
- Product development
- Alcohol evaluation, characteristics and styles
- Logistics and inventories
- Financial planning and forecasting
- Food and beverage production management
- Quality control systems in food and beverage
- Legal framework related to the food and beverage sector
- Formulating effective promotional strategies to attain sales and volume targets
- Teaching and Learning Strategy
- Teaching will involve blended delivery methods incorporating the Moodle online delivery platform. Other delivery methods my involve theoretical and practical classes, face to face, lectures, tutorials, workshops, group activities, guest tutors, field trips, role-play, and video conferencing, as appropriate.
- Assessment Criteria
- Candidates must achieve a minimum result of 40 in the final examination of this module. They must also achieve a minimum C grade pass overall from all assessments to receive a passing grade for the module.
- Learning and Teaching Resource
- Required Text:
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.