Module Details

Module Code: HOSP6160
Title: Food and Beverage Service
Long Title: Food and 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: The learner develops a broad competency of food service skills and organisation of a contemporary food operation. Awareness of the supervisory role with customers needs and expectations at the heart of the hospitality environment and all aspects of health, safety and sustainability considerations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the importance of the supervisory role in food operations and demonstrate the tasks that apply to the supervisor in the restaurant, managing individual and group reservations, greeting customers, motivating and assigning roles to the team, customer service, billing and balancing monies.
LO2 Develop interpersonal skills necessary for professional and personal development in the context of customer care and apply skills in the planning and co-ordination of food and beverage events.
LO3 Competently perform a broader range of restaurant service skills to include semi /full silver service, barista skills service and guest room service.
LO4 Explain the art of selling, suggestive selling and upselling for increased profits, using technology for online reservations, bookings, deposits and cancellations
LO5 Discuss the nature of demand for current food/menu products and trends in food affecting the food operation applying all aspects of health, safety and sustainability within the hospitality environment.
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 & Sustainability
General food operations legislation and regulatory requirements. Hazard identification and risk assessment within health, safety and sustainability practices in the food operation.
Supervisory role
Understanding the supervisor's role in the food operation and demonstrating leadership with the team in the restaurant setting. Managing individual and group reservations, arranging room set up, table setting and liaising with kitchen. SMART technology for online reservations, bookings, deposits and cancellations. EPOS management of users and menu items. Greeting and organising stations for good practice customer service. Motivating the team. Customer relations.
Menu styles and product knowledge
Menu types and design, layout and terminology. Menu constraints. New food trends popular with customers. Sustainability, portion control and green waste.
Food Service
Restaurant mis-en-place and preparation for efficient and timely service. Types and styles of service for different types of menus. Advanced service skills full and semi silver service. Alternative work methods to be adopted when laying tables in the presence and absence of customers. Use of finger bowls for service. Crumbing down. Good practice with using linen in the fine dining operation and events.
Advanced Restaurant Skills
Types and specialised forms of service skills and equipment identification for specialised service to include formal service techniques, Flambee, gueridon, and carving. Wine service and recommendations to match food items
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
Assessment Description
Competency in advanced skills, taking directive, responsibilities in efficiency of work techniques. Plate and table service skills. Taking supervisory roles in service.
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Skills Assessment in Gueridon service.
Assessment Type Short Answer Questions % of Total Mark 30
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 Restaurant skills Every Week 3.00 3
Lecture Contact Food Operations Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Independent Study Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Restaurant Skills Every Week 3.00 3
Lecture Contact Food Service Operations Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact No Description Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Dennis Lillicrap and John Cousins. Food and Beverage Service, 9th. Hodder Education, [ISBN: 9781471807954].
  • Dominique Jeuffrault. (2022), Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables, 1st. [ISBN: 2857087683].
  • Davis, B., Lockwood, A., Alcott, P., Pantelidis, I.. (2012), Food and Beverage Management, 5th. Routledge, Taylor & Francis Group, [ISBN: 0080966700].
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 2 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 2 Mandatory