Module Details

Module Code: HOSP6105
Title: Intro Food & Beverage Service
Long Title: Intro Food & Beverage Service
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: To provide learners with the knowledge, skills and competencies to enable them to appreciate the role of the front of house food and beverage staff and to apply professional customer service. This module will develop the following soft skills necessary in the fast moving events sector; interpersonal skills, quick thinking skills, work ethic, ability to anticipate incidents and provide quick solutions, work order processing skills, teamwork, customer service skills.

The Independent Study Hours on this module includes both Independent study and on the job training relating to this module.
 
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 preceived by and impact on customers and colleagues in a food and beverage establishment.
LO2 Apply the principles and practices of customer orientation, the art of hospitality and quality service.
LO3 Apply the technical food service skills appropriate to formal/casual dining.
LO4 Responsibly serve alcohol and non alcoholic beverages as part of the meal experience
LO5 Demonstrate competence in the use of relevant information technology applications for a food and beverage operation.
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 - 10%
Overview of the food and beverage service industry. The meal experience (tangibles and intangibles). Food and beverage service areas and equipment. Current food and beverage trends. Food and beverage service as part of events.
Role & Contribution of the Food & Beverage Service Professional - 10%
- Attributes of food and beverage personnel including adaptability and flexibility. Posture, body language, etiquette. Personal grooming. Methods of address and response. Sales techniques.
Customer Orientation - 20%
The Art of Hospitality (having the competence, confidence, creativity and initiative to anticipate and meet the customer needs). Customer expectations and behaviour. Reservation and assoiated telephone techniques. Setting standards and standard operating proceedures (SOPs) in restaurant service. Special dietary requirements
Food and Beverage Operations - 50%
Food and beverage product knowledge, technical food service skills, food and beverage service systems and methods relevant to breakfast, morning coffee, lunch, afternoon tea and dinner. Styles of table service Introduction to the service of wine, Service of alcoholic and non alcoholic beverages including specialty coffees. Food and beverage traditional and contemporary related terminology.
Restaurant Control - 10%
Methods of Payment. Restaurant opening and closing procedures. Restaurant technology. Quality control.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Continuous in-class practical skills examination
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 9 Learning Outcomes 1,2,3,4,5
Assessment Description
In Class Test
Assessment Type Project % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Examine and present the Food and Beverage Systems currently in place in the Apprentices workplace.
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

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 Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Lab Contact Practical/Workshop Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self directed learning 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
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Lab Contact Practical/Workshop Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Cousins, J., & Weekes. (2013), Food and Beverage Service, 10. Hodder Education, [ISBN: 9781398300156].
  • Davis, B., Lockwood, A., Alcott, P., & Pantelidis.. (2018), Food and Beverage Management, 6. Routledge, [ISBN: 9781138679313].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 2 Mandatory