Module Details

Module Code: HOSP6069
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 aims to provide an introduction to the nature, concepts and skills involved in the operation of modern hospitality outlets
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Recognise how their interpersonal skills and professionalism are perceived by and impact upon customers and colleagues in a food and beverage enterprise.
LO2 Explain the role of the food and beverage department in a hotel, catering and tourism operation.
LO3 Practice with confidence the basic professional craft techniques of food and beverage service.
LO4 Apply the principles and practices of customer orientation and quality service.
LO5 Professionally display, dispense and serve wine and basic beverages as part of the meal experience.
LO6 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.
No requirements listed
 
Indicative Content
Overview of the Food and Beverage Service Industry
Types of food and beverage enterprises. Meal experience - tangible and intangibles. food and beverage service areas and equipment.
The Role and Contribution of Food and Beverage / Service Professional
Methods of address and response. Posture, body language. Attributes of food and beverage personnel. Irish hospitality and its promotion. Cultural diversity in the workplace.
Customer Identification and Needs
Standards and setting of bar/restaurant service quality. Customer expectations and behaviour. Bar/restaurant SOPs. Special need customers.
Food and Beverage Operations
Food and beverage service methods. Styles of table service. Wine service basics. Alcoholic and non-alcoholic beverage service.
Product Knowledge
Restaurant and bar menus - structure and composition. Culinary terms. menu interpretation. Accompaniments and garnishes. Coomonly served beverages - alcoholic and non-alcoholic. Introduction to wines.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 3,4,5,6
Assessment Description
Practical Assessment of Skills
4 Hours Practical
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,6
Assessment Description
Short Answer Questions on theoretical components of the modules.
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 Practical Development of Skills Restaurant Service Every Week 3.00 3
Lab Contact Bar Service Operations Every Week 2.00 2
Lecture Contact Food and Beverage Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical Development of Skills in Restaurant Service Every Week 3.00 3
Lab Contact Bar service Operations Every Week 2.00 2
Lecture Contact Food and Beverage Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Lillicrap, Cousins and Weekes. (2014), Food and Beverage Service, latest ed. Hodder & Arnold., [ISBN: 978-147180791].
  • Adam W. Freeth. (2012), Bartending, New Holland, p.192, [ISBN: 1780090021].
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 1 Mandatory