Module Details

Module Code: HOSP6063
Title: Food and Beverage Studies
Long Title: Food and Beverage Studies
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 the student with the knowledge, skills and competencies to enable them to demonstrate advanced food and beverage skills and key supervisory functions in order to organise food and beverage events
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain and clarify effectively the interpersonal skills necessary for professional and personal development in the context of customer care.
LO2 Perform confidently appropriate food and beverage service skills required in the restaurant and commissary areas.
LO3 Formulate the planning of food and beverage and service requirements for a variety of service events.
LO4 Describe the importance of customer care programmes and evaluate their effectiveness.
LO5 Implement cost control measures within the food and beverage funcxtion
LO6 Organise food and beverage events
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
Customer Care
Food and Beverage Operation - Best Practices
The Food Service Industry
Food service industry - range of services
Restaurant Terminology
Restaurant terminology. Menu terminology
Beverages
Beverages and beverage types
Food and beverage service
Technical Food Service Skills. Technical beverage service skills. Food and Beverage Service Areas and Equipment, modern Barista service skills.
Specialised Service
Types and Specialised Forms of Service. Skills and equipment for specialised service, to include formal service techniques, Flambé, Gueridon, Trancheré and Carving
Restaurant Economics
Cost, controls expenditure returns in restaurant settings
Food and Beverage Manager
Roles, duties and responsibilities of the food/beverage manager
Food and Beverage Events
Planning, managing, organising, monitoring and controlling in relation to food and beverage events
Health and Safety
Health and safety law, policy and procedures in relation to food and beverage service and events
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
Assessment Description
Continuous assessment of practical skills
Assessment Type Written Report % of Total Mark 30
Timing Week 13 Learning Outcomes 1,2,3,4,5,6
Assessment Description
Event Report
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 Every Week 6.00 6
Independent & Directed Learning (Non-contact) Non Contact Student Self-Directed 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 skills Every Week 6.00 6
Directed Learning Non Contact Student self Directed 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, D., Cousins, J., Weekes.. (2014), Food & Beverage Service, 9th. Hodder & Arnold, [ISBN: 978-144411250].
Supplementary Book Resources
  • Campbell, J., Foskett, D., Ceserani, V. Kinton,R.. (2008), Practical Cookery, 10th. Hodder Education., [ISBN: 978-034081147].
  • Foskett, D. Paskins,P.. (2011), The Theory of Hospitality and Catering, 12th. Hodder Education Publishers, [ISBN: 978-144412376].
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 3 Mandatory