Module Details

Module Code: HOSP6008
Title: Food and Beverage Operations
Long Title: Food and Beverage 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: This module introduces the learner to the operations of the food and beverage department within a hospitality business and how it contributes to the overall success of the business. The learner will build and develop skills and competencies in menu design, presentation and planning. Food and beverage purchasing and control systems, types and styles of service, wine pairing and service, product and work flow.Current trends in design, layout and technology in the food and beverage industry.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the relevance and principles of good kitchen design in a food business
LO2 Explain and implement advanced restaurant service procedures
LO3 Plan a range of suitable menus for various hospitality outlets.
LO4 Discuss the importance of product knowledge and merchandising within the food and beverage sector.
LO5 Discuss and analyse skills required to operate and manage a licensed trade business.
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.
Students should have been trained in health and safety procedures, manual handling, and have attended "Ecolab" training. These programmes are available to all students who during their study participate in kitchen and restaurant laboratories.
 
Indicative Content
Culinary Operations
Kitchen, layout and design, work flow, product flow, teamwork, specialist equipment, current energy saving equipment and technology. HACCP. Development of range of menus, allergen identification, food intolerances. Impacts of modern Ireland on Food Industry.
Restaurant Operations
Opening & closing duties, plan, organise and control a food service event to meet customer expectations.
Culinary & Restaurant Operations - The Meal Experience
Define the meal experience, atmosphere, staff, food, service, facilities, furnishings, pricing. value for money, customer feedback, current trends
Recognise the importance of product knowledge.
The concepts of merchandising and selling. Sales techniques. Evaluating customer needs. Develop Sales strategies; examine potential markets to develop sales strategies and innovative ideas to increase sales in the food and beverage business.
Beverage Cost Control and beverage management considerations
Demonstrate an understanding of licensed retail management techniques in terms of purchase, delivery, storage, stock control, pricing, sales and contribution monitoring.
Module Content & Assessment
Assessment Breakdown%
Coursework30.00%
End of Module Formal Examination70.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 30
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Impact of modern Ireland on menu planning
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 70
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
Culinary Food Service and Bar Theory
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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
Lecture Contact Food and beverage service theory Every Week 2.00 2
Lecture Contact Food production and service theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Independent Reading & Study Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Food production and service theory Every Week 2.00 2
Lecture Contact Food and beverage service theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • R. J. Kaufmann. (1999), Practical Professional Cookery, 3rd. all, Cengage Learning Vocational, UK, [ISBN: 978-186152873].
  • Davis, B., Lockwood, Alcott, Pantelidis,. (2012), Food & Beverage Management, 5th. all, Routledge, Taylor & Francis Group, USA and Canada, [ISBN: 0080966700].
  • Dittmer, Paul., J. Desmond Keefe III. (2009), Principles of food, beverage, and labor cost controls, 9th. J Wiley & Sons, New Jersey, [ISBN: 0471783473].
  • edited by Roy C. Wood. (2011), Strategic questions in food and beverage management, 1st. all, Routledge, USA, [ISBN: 0750644808].
  • Davis,Lockwood,Alcott&Pantelidis. (2012), Food & Beverage Management, 5th. All, Routledge, Suffolk, [ISBN: 978-0-08-0966].
  • Foskett, Rippington, Paskins. (2015), Practical Cookery, 13th Edition, 13th Edition. all, Hodder Educating;13th Edition (20th May2015), UK, [ISBN: 978-14718395].
Supplementary Book Resources
  • National Hygiene Partnership. Hygiene Matters.
  • National Standards Authority of Ireland. Hygiene in the Catering Sector IS: 340.
  • John Cousins, David Foskett and Cailein Gillespie. (2002), Food and beverage management, 3rd. Prentice Hall, Harlow, [ISBN: 0582452716].
  • Trickett, J.,. (2001), Food Hygiene for Food Handlers, 10th. Macmillan, [ISBN: 0333555740].
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 3 Mandatory