Module Details

Module Code: HOSP6047
Title: Culinary Business Skills
Long Title: Culinary Business Skills
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 aims to introduce students to the core principles of business and their application in the context of professional cookery.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the fundamentals of management and the business environment of professional cookery.
LO2 Describe management functions.
LO3 Explain the influence of economic conditions on a culinary business.
LO4 Apply food cost control mechanisms to the provision of food service, and the achievement of required profit contribution to the business.
LO5 Apply financial accounting principles to a professional culinary business.
LO6 Describe the function and application of marketing in a culinary 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.
No requirements listed
 
Indicative Content
Introduction to Business Management
Demonstrate an understanding of running a catering/culinary small business and an understanding of the contribution of the culinary area within a larger business. Understand the nature of managements role and business enterprise. The functions of the manager - planning, organising, controling, staffing, leading. An introduction to the key principles of HRM, staff recruitment and selection and fundamentals of employment legislation.
Economics and Markets
Understand how business is affected by the issues in the national and global economies and how decisions affecting the decision to produced and buy goods and services are made, understand and explain the factors that influence competiton in the market place, inflation and problems related to inflation, recruitment issues and unemployment in the national economy.
Accounting Concepts
The need to maintain records of transactions and accounts, and the various books of accounting. The legal forms of the business, sole trader, partnership, limited company. Accounting concepts and accounting equations.
Fundamentals of Business Accounts
Calculate wages, fundamental KPI's, percentages for gross profit, net profit, labour cost and other relevant business ratios. Prepare basic books of account, the trading profit and loss account and balance sheet.
Food and Beverage Cost Control
Purchasing; receiving; storing; delivery & service. Food & Beverage Cost Control, Costing & Pricing of Menu items, Control Systems, Menu Engineering
Fundamentals of Marketing
Introduction to Marketing & Sales, The Marketing Mix, Services & Hospitality Marketing.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 6 Learning Outcomes 1,2
Assessment Description
In class test
Assessment Type Project % of Total Mark 30
Timing Week 12 Learning Outcomes 3,4,5,6
Assessment Description
Business Plan Case Study
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
Assessment Description
End-of-Semester Final 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
Lecture Contact Theoretical Instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theoretical Instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Mehtan, G.. (2007), The Welcome Business, Tourism and Travel in Ireland, 1st. Gill and Macmillan., [ISBN: 9780717142620].
  • Davis, B., Lockwood, A., Alcott, P., Pantelidis, I.. (2012), Food & Beverage Management, 5th. [ISBN: 978-008096670].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 3 Elective