Module Details

Module Code: HOSP6157
Title: Professional Beverage Service
Long Title: Professional Beverage Service
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 introduces the learner to the licensed trade industry. It focuses on the introductory operation tasks for bartenders. This includes service techniques, product knowledge, and customer service skills.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Perform and understand appropriate levels of service in relation to the interpersonal skills, the guest experience and the operations performance.
LO2 Practice the day-to-day operational tasks associated with beverage service.
LO3 Display a broad range of product knowledge, including production methods and characteristics of popular beverages.
LO4 Competently perform a broad range of beverage preparation techniques.
LO5 Know the practices, policies and legal obligations of the responsible service of alcohol and contemporary issues in the licensed trade industry.
LO6 Apply the principles associated with cellar management and stock control systems.
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
Beverage Product Knowledge
An introduction to alcoholic and non-alcoholic beverages including wine, beers and spirits, their history, production and how they are used and served.
Beverage Service and Operations
Service standards and appropriate levels of service. Appropriate use of equipment. Beverage preparation and service.
Licensed Trade Legislation
Responsible Service of Alcohol Programme. Bar tender ethics and an introduction to legislation.
Cellar Management and Stock Control
An introduction to cellar and stock management. The equipment used including refrigeration, cooling, draught management and stock control systems.
Contemporary Issues in the Licensed Trade
New trends and emerging styles of beverages and service techniques. Issues affecting the industry now and into the future such as advances in technology. The response of the industry to the UN Sustainable Development Goals.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Week 12 Learning Outcomes 1,2,3,4
Assessment Description
Practical bar operations assessment displaying professional standards and skills
Assessment Type Short Answer Questions % of Total Mark 50
Timing Week 13 Learning Outcomes 1,2,3,4,5,6
Assessment Description
Assessment of theoretical knowledge associated with bar operations.
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
Lecture Contact Theory Every Week 2.00 2
Lab Contact Practical Skills Every Week 2.00 2
Independent Learning Non Contact Independent 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
Lab Contact Practical Skills Every Week 2.00 2
Independent Learning Non Contact Independent Learning Every Week 3.00 3
Lecture Contact Theory Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • John Cousins, Suzanne Weekes. (2020), Food and Beverage Service, 10th. Hodder Education, London, [ISBN: 9781398300166].
  • Difford S.. (2013), Cocktails: The Bartenders Bible, 11th. Firefly Books, New York, [ISBN: 9781770852228].
  • Murphy J.. (2013), Principles and Practices of Bar and Beverage Management: The Drinks Handbook, Goodfellows Publishing Ltd., London, [ISBN: 9781908999597].
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