HOSP6030 - Licensed Trade Supervision

Module Details

Module Code: HOSP6030
Title: Licensed Trade Supervision
Long Title: Licensed Trade Supervision
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: The aim of this module is to develop knowledge and understanding of licensed trade operations with an awareness of the changing technologies used in the management of licensed trade operations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply licensed retail management techniques.
LO2 Assess contemporary licensed trade operational issues.
LO3 Identify and recognise security considerations, regulatory controls and ownership issues in the licensed trade industry.
LO4 Evaluate the importance of product knowledge and merchandising within the licensed trade sector and apply in practice.
LO5 Appreciate the importance of applying correct recycling initiatives and of achieving Green Hospitality status
LO6 Develop standards and operating procedures.
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).
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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.
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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.
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Indicative Content
Control Methods
Licensed retail management techniques in terms of purchase, delivery, storage, control methods, pricing, sales and contribution monitoring.
Regulatory Considerations
Customs and excise issues, trading standards, Weights and Measures regulations.
Security
Fraud. Security of stock, personnel and customers. Surveillance systems. Dispense monitoring systems.
Green Awards and Recycling
Understand the legal and ethical responsibilities to recycling, waste management, green policies and the use of sustainable energy and initiatives.
Retail Management
Key retail management techniques; merchandising, promotions and selling techniques.
Contemporary issues
Service trends, automation, new techniques; new equipment.
Setting Standards
Create a training manual using SOP's; Standards of Procedures to create quality service continuously.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 30
Timing Week 5 Learning Outcomes 3,6
Assessment Description
Prepare a project detailing control, security and surveillance systems for a public house.
Assessment Type Project % of Total Mark 20
Timing Week 9 Learning Outcomes 5
Assessment Description
Create a Green policy
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
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 practice Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading 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 Practice Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading 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
  • JP Murphy. (2013), Principles and Practices of Bar and Beverage Management, First Edition. Goodfellow Publishers, [ISBN: 9781908999368].
  • Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. (2012), Food and Beverage Management, Fifth Edition, Butterworth-Heinemann, p.464, [ISBN: 9780080966700].
Supplementary Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 3 Mandatory