Module Details

Module Code: HOSP6159
Title: Restaurant Service Skills
Long Title: Restaurant Service Skills
NFQ Level: Fundamental
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module will introduce the learner to restaurant service skills in a safe-work, sustainable hospitality setting. The knowledge will be applied in a restaurant environment, with set-up, table setting and menu understanding while having an overall appreciation for professionalism, good communication skills, customer care and sustainability of the operation.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Present as a professional food service operator and demonstrate effective communication through team work, initiative, social skills and the need for personal and food hygiene practices in the hospitality sector.
LO2 Examine safety practices while designing the table layout for the reservations of the day, manage the Electronic Point of Sales (EPOS) menu and server set-up and operate, care for and maintain service equipment and areas to an acceptable standard.
LO3 Present and explain menu items and allergens, take manual and electronic orders in a professional and timely manner while performing a broad range of sustainable practices in food service skills.
LO4 Recognise and anticipate customer needs and their expectations in relation to comfort, timeliness of service, satisfaction and value for money.
LO5 Describe the various types and styles of food service found in modern hospitality operations to adapt to the changing customer demands. Explain and apply the concepts of hospitality, sustainable and quality service.
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
Health, Safety and Sustainability
Learners to implement all previous knowledge from the Tourism & Hospitality Department's Health, Safety & Sustainability Induction programmes prior to attending module. Personal and food hygiene practices. Safe and sustainable work practices.
Personal hygiene and personal presentation
Personal hygiene, grooming, deportment, self-awareness, self-respect and self-confidence, significance of uniform presentation, contribution of food service employee's personal presentation to the customer experience and servicescape. Time keeping and appropriate behaviour. Social skills and flair with food service.
Restaurant Preparation for Service
Preparing the restaurant environment for service and determining the ambient conditions. Establishing different table layout and capacity for the daily demand. Use of different table settings and styles of service for contemporary food operations. Still room preparation and Station setting within the restaurant. Handling cutlery, crockery and glassware in a safe and hygienic manner, loading, carrying and handling trays.
Food & Beverage Service
Greeting and seating customers, presenting the menus. Manual and electronic food orders and processing from restaurant to kitchen. Order of service and effective timely service. Beverage service to include wine service, hot /cold beverages including barista service skills. Billing and payments. Closing procedure.
Customer Care
Staff attitudes and effects on customers and colleagues. Communication skills and professionalism to include confidentiality in the hospitality environment. Greeting customers and anticipating their needs throughout service. Managing challenging customers and complaint handling. Managing customers with special needs and being attentive to special dietary requirements. Meeting the changing needs of the customer in relation to sustainable practices for the eco conscious customers.
Service areas, equipment and product knowledge
Be familiar with food service areas and layout. Identify, use, care and store all restaurant equipment. Menu structure and composition, interpretation of menu, simple culinary terms.
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
Practical restaurant service skills development
Assessment Type Other % of Total Mark 20
Timing Week 12 Learning Outcomes 1,2,4
Assessment Description
Students will compile a portfolio of 3 sets of photographs of their table setting to be critiqued, with a post photograph of the reviewed table setting, with comments on changes made, which will be uploaded on Canvas.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 13 Learning Outcomes 1,2,3,4,5
Assessment Description
Theory Assessment
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 setting Every Week 3.00 3
Lecture Contact Theory and knowledge components of food service Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research and related assignments Every Week 3.00 3
Total Hours 8.00
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical operations service in a restaurant setting Every Week 3.00 3
Lecture Contact Theory and knowledge components of food service Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research and related assignments Every Week 3.00 3
Total Hours 8.00
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Dennis Lillicrap and John Cousins, 2014. Food and Beverage Service, 9th. Hodder Education, [ISBN: 9781471807954].
  • Davis, B., Lockwood, A., Alcott, P., Pantelidis, I.. (2012), Food and Beverage Management, 5th. Routledge, Taylor & Francis Group, England, [ISBN: 0080966700].
  • Cousins, D., Foskett, D., Graham, D., Hollier, A.. (2016), Food and Beverage Management for the Hospitality Tourism and Event Industries, 4th. Goodfellow Publishers Ltd., Oxford, [ISBN: 9781910158739].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 1 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 1 Mandatory