Module Details

Module Code: HOSP6014
Title: Food Service Operations
Long Title: Food Service Operations
NFQ Level: Fundamental
Valid From: Semester 2 - 2018/19 ( January 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 6 programme(s)
Module Description: At the end of this module the learner should be capable of serving customers in a pleasant, professional and efficient manner; present themselves and their dining room or bar facilities in a hygienic way and carry out work practices in a hygienic manner at all times. The student will be able to recognise and meet the demands of the discerning customer in a challenging work environment, understand the importance of product knowledge, menu design, up selling, the use of electronic as well as manual food service systems, and modern as well as classical food service methods.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Recognise customer needs and expectations in relation to comfort, satisfaction and value for money.
LO2 Present him/herself as a professional food and beverage service operator and exercise the social skills and flair relevant to food and beverage operations.
LO3 Explain the art of sales and upselling as relevant to food and beverage operations.
LO4 Present and explain food and beverage menus, take orders using modern technology and explain accompaniments for standard menu items in an efficient manner.
LO5 Operate, care for, and maintain food and beverage service equipment and areas to an acceptable standard.
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.
Completion of Induction training: Food Safety and You, Manual Handling and First Aid.
 
Indicative Content
Customer care
Staff attitudes and effects on customers, effective communications with colleagues and customers, greeting guests in a professional manner, create loyal repeat customer business, taking the food and beverage order, handling complaints, dealing with awkward customers, dealing with people with special needs.
Personal Hygiene and Personal Presentation
Personal hygiene, grooming, deportment, self-awareness, self-respect and self-confidence, significance of uniform, contribution of food and beverage service employees' personal presentation to the creation of "atmosphere". Social skills and flair in food service.The significance of confidentiality, loyalty to the company, commitment and performance.
Food Service and the art of sales
Hygiene related to small and large restaurant and bar equipment, alternative work methods to be adopted when laying tables in the presence and absence of guests, placement of cloths and table mats, A la carte and Table d'Hote layup, handling cutlery, crockery and glassware in a safe and hygienic manner, placement of equipment on tables and counter, loading, carrying and handling trays of empty glasses, variations/alternatives adopted in table lay-up. Selling and up-selling techniques to increase profitability.
Service Areas and Equipment and product knowledge
Identification of components of food and beverage service areas and their layout, identification, use, care and storage of all restaurant and bar equipment, safety precautions. Menu structure and composition, menu marketing, interpretation of menu, simple culinary terms.
Practical food service
Billing and Payment, manual and electronic dockets used in food and beverage service, writing of docket, docket procedure, compilation of customer's bill/service charge calculation, presentation of bill, handling cash, cheques, bankers card, vouchers.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 60
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Practical Food and Beverage Service
Assessment Type Essay % of Total Mark 20
Timing Week 6 Learning Outcomes 1,3,4
Assessment Description
Essay covering the role of the restaurant in the current catering environment
Assessment Type Short Answer Questions % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Theory Assessment
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 Operations Service in a Restaurant and Bar Food Service Environment Every Week 3.00 3
Lecture Contact Theory and Knowledge Components of Food Service Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research and related assignments Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical Operations Service in a Restaurant and Bar Food Service Environment Every Week 2.00 2
Lecture Contact Theory and Knowledge Components of Food Service Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research and related assignments 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
  • Cousins, J. , Lillicrap, D. & Weekes,S. (2014), Food and Beverage Service, 9th. Hodder Education, [ISBN: 1471807959].
  • Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. (2012), Food and Beverage Management, Fifth Edition, Butterworth-Heinemann, p.464, [ISBN: 9780080966700].
Supplementary Book Resources
  • Hotelier Tanji. (2015), 200 Hotel & Restaurant Management Training Tutorials: Practical Training Manual for Hoteliers & Hospitality Management Students, CreateSpace Independent Publishing Platform, [ISBN: 978-151434010].
Recommended Article/Paper Resources
  • Madison. Hospitality Ireland Magazine.
  • Harmonia. Food and Wine Magazine.
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FTRSM_8 Bachelor of Business (Honours) in Tourism Management 2 Elective
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 1 Mandatory
CR_FTOUR_7 Bachelor of Business in Tourism Management 2 Elective
CR_OPRPA_6 Certificate in Professional Pastry Techniques 2 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 2 Mandatory
CR_FTOUR_6 Higher Certificate in Business in Tourism Management 2 Elective