Module Details

Module Code: HOSP6039
Title: Intro Food Service Operations
Long Title: Intro 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: This module will apply a basic approach to introduce the learner to safe food, commodities, knife skills, cooking processes and restaurant service skills. Competency in communication skills & customer care.
Knowledge of food allergens, dietary restrictions and current food trends applied to a safe work setting. This knowledge will be applied in restaurant organisation, set-up, table setting & menu structure while having an overall appreciation for professionalism and good communication skills within the food and restaurant environment.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain and apply the concepts of hospitality and quality service through effective communication, team work, interpersonal and customer care skills at a professional level.
LO2 Examine safety practices in the hospitality environment and the need for personal and food hygiene practices in the hospitality sector.
LO3 Competently perform a broad range of food & beverage service techniques including skills, procedures and presentation.
LO4 Produce a range of food recipes and incorporate a variety of cooking methods to suit restrictive and special dietary requirements
LO5 Describe the various types and styles of food service found in modern hospitality operations.
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.
Departmental Induction Training Programmes must be completed and signed-off prior to commencing this module.
 
Indicative Content
Health & Safety
Learners to implement all previous knowledge from the Department's Health & safety induction programmes prior to attending module, such as Fire Safety, Food safety & You, Chemical & Green Training. Personal care, food hygiene and safe work practices.
Menu Styles & Product Knowledge
Basic food product identity, origin & classification. Type and make up of the menu, constraints. Identification, evaluation and quality control of food commodities.
Preparation and cooking dishes.
Use of variety of commodities. nutritional balance of ingredients Basic Introduction of cooking processes and plate presentation.
Customer Care
Communication skills and professionalism within the hospitality environment. Anticipating customer's needs. Attentiveness to dietary requirements and special needs. Teamwork and complaint handling.
Restaurant Preparation & Food Service
Preparing the restaurant environment for service. Different table layout and capacity. Table settings and styles of service to include plate and silver service. Taking food orders and follow through to the kitchen. Order of service. Still room. Billing. Closing procedure. Managing the ambient conditions.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 35
Timing Every Week Learning Outcomes 1,2,3,5
Assessment Description
Restaurant Operations: preparation for service, restaurant layout and table setting, lunch service skills, customer service, hygiene and safety.
Assessment Type Practical/Skills Evaluation % of Total Mark 35
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Culinary Operations- Knife skills, Cooking processes, health & safety, hygiene & present plated dish,.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,5
Assessment Description
Culinary & Restaurant Operations:
culinary terms, food safety, dietary restrictions, allergens, commodities.
Restaurant terms, customer reservations, customer care, accident prevention, table settings, service and clearing procedures.
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
Lecture Contact Food & Restaurant Theory Every Week 2.00 2
Lab Contact Restaurant Skills Every Second Week 1.50 3
Lab Contact Food Preparation Every Second Week 1.50 3
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
Lecturer-Supervised Learning (Contact) Contact Food Preparation and Restaurant Theory Every Week 2.00 2
Lab Contact Food Preparation Every Second Week 1.50 3
Lab Contact Restaurant Skills Every Second Week 1.50 3
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
 
Module Resources
Recommended Book Resources
  • Victor Ceserani, Ronald Kinton, David Foskett. (2015), Practical cookery, 13th.. 15, Hodder & Stoughton, London, p.648, [ISBN: 9781471839573].
  • Dennis Lillicrap and John Cousins. (2014), Food and Beverage Service, 9th.. Hodder Education, p.480, [ISBN: 9781471807954].
  • 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 1 Mandatory