Module Details

Module Code: HOSP6033
Title: Hospitality Learning Event
Long Title: Hospitality Learning Event
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: The aim of this module is to develop the key competencies and skills involved in a dining experience.This module introduces students to a learning event, replicating a live food production and food service scenario. Students will plan, market, cost, take reservations and payment,organise and deliver a fine dining experience for the customer. The head chef and restaurant manager will speak with and get feed back from each table on the night and pass this information on to their team members.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Organise the design and promotion of individually themed events.
LO2 Create a menu, order and prepare the food and manage the service
LO3 Apply HACCP principles associated with food production and service.
LO4 Assess the quality, freshness, condition and origin of food products purchased.
LO5 Work as a team showing leadership skills in planning, organisation and execution of an hospitality event.
LO6 Evaluate the success of a planned event and critique the role played by each member of the team in the delivery of the event.
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).
Hospitality Operations 1 Gastronomy and Hospitality
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.
NA
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.
No requirements listed
 
Indicative Content
Management
Management Functions, roles and skills.
Menu Planning
Research, cost, pricing, structure, sensory evaluation, presentation.
Restaurant Operations
Reservations, organisation, table plans, service styles, customer care, customer feedback.
Event Marketing
Utilising marketing communication techniques in order to attract a customer base for each of the organised events.
Food Production
Dish projections, volume forecasting, ordering, receiving, storing,issuing and final preparation for service. teamwork, leadership
Quality Control
HACCP application, quality product control, yield testing, revenue control.
Environmental Issues
Food with a story,traceability, accountability, air miles, energy efficiency, green failte, waste management.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Continuous Assessment - each practical class, students role play head chef and restaurant manager, they market,plan organise prepare and serve their menu to 40 guests in the restaurant.
Assessment Type Reflective Journal % of Total Mark 30
Timing Sem End Learning Outcomes 1,3,4,5,6
Assessment Description
The learner will reflect on what worked well and why?
What did not work well and why/
Identify what you would do differently and why?
No End of Module Formal Examination
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
Lab Contact Event Organisation and Planning Every Second Week 1.50 3
Lab Contact Food Preparation and Food Service Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Independent Study Every Week 0.50 0.5
Total Hours 8.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.50
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Event Organisation and Planning Every Second Week 1.50 3
Lab Contact Food Preparation and Food Service Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Independant Study Every Week 0.50 0.5
Total Hours 8.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.50
 
Module Resources
Recommended Book Resources
  • Ramsey,Gordon,Denny. (2006), Gordon Ramsay's Passion for Flavour, all, Conran 2006, [ISBN: 9781840914658].
  • recipes by Charlie Trotter; photography by Tim Turner; wine notes by Joseph Spellman. (1997), Charlie Trotter's seafood, Ten Speed Press, Berkeley, Calif., [ISBN: 0898158982].
  • Johnson,Margaret.,. (2003), The New Irish Table, 1st. all, Chronicle Books LLC, Sanfrancisco, [ISBN: 9780811833875].
  • Gordon Ramsay, Roz Denny, Georgia Glynn Smith (Photographer). (2003), Gordon Ramsay's Just Desserts, all, Quadrille Publishing Limited, Germany, [ISBN: 1903845106].
  • Lillicrap,D.,Cousins,Weekes. (2014), Food and Beverage Service,, 9th. Hodder Education, UK, [ISBN: 1471807954].
  • Davis, B., Lockwood,Alcott,Pantelidis. (2012), Food and Beverage Management, 5th. all, Routledge, Taylor & Francis Group, England, [ISBN: 0080966700].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 4 Mandatory
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 4 Mandatory