Module Details

Module Code: HOSP6070
Title: Food & Beverage Service Ops
Long Title: Food & Beverage Service Ops
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 examines the control measures, operations, equipment items, procedures along with managerial styles associated with modern hospitality enterprises
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Appropriately use relevant electronic point of sale systems.
LO2 Apply effective stock and cost control at operational level.
LO3 Critique principles of mixology, buffet service, silver service and carvery techniques
LO4 Apply the principles and practices of customer orientation and quality service.
LO5 Plan and implement food production systems along with food and beverage service methods
LO6 Explain aspects of law relating to food and beverage enterprises.
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 Control Procedures
Understand cash and stock control measures and staffing levels.
Bar / Restaurant Legal Considerations
Knowledge of licensing laws associated with F&B enterprises, health and safety legislation and employment laws
Contemporary Issues in Food and Beverage Operations
Understanding of Gastro Pubs, craft beer and mixology, and emerging food service trends
Food and Beverage Operations
Food & Beverage suitability for large receptions and assembling of mobile food & beverage service outlets
Product Knowledge
In depth look at menu items and service techniques required
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Skills based continuous assessment
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Short Answer questions on practical and theoretical components of the module
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 Class Restaurant Every Week 3.00 3
Lab Contact Bar service Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Student Self-Directed Every Week 2.00 2
Total Hours 7.00
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
Lab Contact Practical Class Restaurant Every Week 3.00 3
Lab Contact Bar Service Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Student self- Directed Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Lillicrap, Cousins and Weekes. (2014), Food and Beverage Service, 9th. Hodder & Arnold., [ISBN: 1471807954].
  • 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 2 Mandatory