HOSP6094 - Food and Beverage Control

Module Details

Module Code: HOSP6094
Title: Food and Beverage Control
Long Title: Food and Beverage Control
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module introduces students to the primary concepts of Food and Beverage Control including operational and cost control procedures, key performance indicators, menu costing and the use of relevant cost control technology.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe operational control procedures.
LO2 Assess a range of performance measures and appraisal techniques and apply these in food and beverage operations
LO3 Complete costing and pricing of menus and menu items.
LO4 Identify factors for purchasing, storage and control of food and beverages products.
LO5 Operate relevant technologies associated with food and beverage control.
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
Overall View of Food and Beverage Control
The objectives of food and beverage control, special problems of food and beverage control,limitations,ullage,pilferring,fraud
Elements of Sales and Costs
Gross profit, Net profit, Overheads, Labour Costs
Menu Item Costing
Gross profit percentage, calculations, costing sheets, pricing policy, fixing the menu price, VAT rates
Portion Control
The essentials of a control system, methods of food control, equipment, standard recipes, standard portion sizes
Food and Beverage Control Systems
Purchasing, receiving, storage, issuing, preparation and service. Technology applications both front of house and back of house.
Yield Test Costing
Yield test methods, yield test summary reports, yield and product test reports
Managing the Labour Budget
Rosters, productivity ratios, labour cost percentages and other related staff costs
Cash Control, Sales and Cost Budgets
Income and sales control, departmental budgets
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Week 10 Learning Outcomes 1,3,5
Assessment Description
Control packages and point of sale operations
Assessment Type Project % of Total Mark 20
Timing Week 8 Learning Outcomes 2,4,5
Assessment Description
Produce a report on a practical costing project
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final 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 and knowledge of control in Food and Beverage Every Week 2.00 2
Lab Contact Use of POS and other data packages in Food and Beverage Control Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Exercises and readings related to hospitality control environments Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory and knowledge of control in food and beverage Every Week 2.00 2
Lab Contact Use of point of sale and other data packages in food and beverage control. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Exercises and readings related to hospitality control environments 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
  • Davis, B. Lockwood, A. Pantelidis I & Alcott P.. (2013), Food and Beverage Management, 5th Edition, Routledge, Oxon, [ISBN: 9780080966700].
  • Dopson, L.R. & Hayes, D.K.. (2015), Food and Beverage Cost Control, 6th Edition, Chichester; John Wiley & Sons, [ISBN: 9781118988497].
Supplementary Book Resources
  • Cousins J, Lillicrap D. & Weekes S.. (2014), Food and Beverage Service, 9th Edition. Hodder Education, Oxon, [ISBN: 9781471807954].
  • Keith Waller. (1996), Improving food and beverage performance, 1st. Butterworth-Heinemann., Oxford, [ISBN: 9780750628129].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 4 Mandatory