Module Details

Module Code: HOSP6040
Title: Food Service & Operations
Long Title: Food Service & Operations
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: The learner develops a broader competency in the understanding of food and restaurant operations. Awareness of the supervisory role and all aspects of health and safety within the hospitality setting. Food origins, fair trade and artisan foods. Modify food recipes to suit dietary requirements, such as diabetes, gluten free and lactose intolerant. Awareness of seasonal and local ingredients.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the importance of the supervisory role in Food and Beverage operations, apply all aspects of health and safety within the hospitality environment
LO2 Identify and compile a range of Menus suitable for hospitality operations.
LO3 Discuss the nature of demand for current Food and Beverage products.
LO4 Explain the importance of planning and implementation of Food Production Systems.
LO5 Identify a range of equipment within the food service operation.
LO6 Competently perform a broader range of restaurant service skills to include semi and full silver service, wine service, suggestive selling and customer care.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
Hospitality Operations
 
Indicative Content
Health & Safety
General Legislation & Regulatory Requirements. Hazard Identification and Risk Assessment within Health & Safety. Further development of HACCP legislation.
Culinary & Restaurant Operations - Menu Styles & Product Knowledge
Menu types and design, layout and terminology. Menu constraints. New food trends to market. Identification, evaluation and quality control of food commodities.
Culinary & Restaurant Operations - Preparation & Food Service
Restaurant mise en place and operational service. Efficient Meal Service, Types & Styles of Service. Sous-Vide, Cook-Chill Food Production Systems. Vacuum Pack machine, Paco jet, flambe and gueridon service equipment. Reflection.
Restaurant Operations - Customer Care
Customer expectations and feedback. Communication and selling, Overseeing sales & complaint handling in a supervisory role. The meal experience, dining trends and food service styles.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 35
Timing Every Week Learning Outcomes 1,2,4,5
Assessment Description
Competency in advanced skills, taking directive, responsibilities in efficiency of work techniques. Equipment. Plate and table presentation. Taking supervisory roles in service.
Assessment Type Practical/Skills Evaluation % of Total Mark 35
Timing Every Week Learning Outcomes 1,5,6
Assessment Description
Competency in restaurant operations, taking directive, team work, skills in lunch service and dealing with the customer.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
In Class Test
Health & Safety, supervisory awareness, Menu styles and dietary restrictions, food trends, food production systems and equipment within the hospitality industry. Managing the dining experience, customer communication, suggestive selling, dining trends and types of menus.
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Restaurant Skills Every Second Week 1.50 3
Lab Contact Kitchen Preparation Every Second Week 1.50 3
Lab Contact Food preparation and Restaurant Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Independent study Every Week 2.00 2
Total Hours 10.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Restaurant Skills Every Second Week 1.50 3
Lab Contact Kitchen Preparation Every Second Week 1.50 3
Lecture Contact Food Preparation and Restaurant Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact No-contact Independent Learning Every Week 2.00 2
Total Hours 10.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Victor Ceserani, Ronald Kinton, David Foskett. (2015), Practical cookery, 13th.. Hodder & Stoughton, London, p.648, [ISBN: 9781471839573].
  • Dennis Lillicrap and John Cousins. (2014), Food and Beverage Service, 9th.. Hodder Education, [ISBN: 9781444112504].
  • David Foskett, Victor Ceserani. (2007), Ceserani and Kinton's the Theory of Catering, 11. 17, Oxford University Press, USA, U.K., p.656, [ISBN: 9780340939260].
Supplementary Book Resources
  • Clayton W. Barrows. Introduction to Hospitality Industry, 8th. [ISBN: 9780470399163].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 2 Mandatory