HOSP6011 - Beverage Operations

Module Details

Module Code: HOSP6011
Title: Beverage Operations
Long Title: Beverage Operations
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 aims to develop the skills relevant to the correct operation of a licensed premises.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Display, dispense and serve an extensive range of bar beverages in a professional manner.
LO2 Control a bar cellar in a safe, professional manner and maintain draught beer systems.
LO3 Prepare and serve cocktails, mixed drinks and hot beverages.
LO4 Apply control procedures including handling cash and payment options.
LO5 Develop a professional customer care plan for a licensed premises .
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).
n/a
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.
n/a
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
Bar Product Knowledge
The importance of product knowledge. Alcoholic beverages; method of production, region of origin, base and flavours. Non-alcoholic beverages. Recommend beverages where appropriate. In house selling techniques and personal selling techniques.
Alcoholic Drinks Production
Brewing: Cider and Beer Production. Distillation: Production method of Spirits. The Beverage Industry Market: companies operating within this sector.
Cellar Management
Stock storage. Stock Rotation. Stock issuing. Maintenance of draught beer and gas systems.
Cocktail, Mixed Drinks and Hot Beverage Preparation
Introduction to cocktails and mixed drinks. Hot Beverages: hot alcoholic beverages and speciality coffees. Barista training.
Control Issues
Understand profitability and its relationship to the selling price of a drink. Use of cash registers: MICROS and computerised control systems. Understand the importance of stock control.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 25
Timing Week 6 Learning Outcomes 2
Assessment Description
Operations Skills Assessment
Assessment Type Performance Evaluation % of Total Mark 25
Timing Week 9 Learning Outcomes 1,3
Assessment Description
In class practical skills examination: preparing cocktails or mixed drinks.
Assessment Type Short Answer Questions % of Total Mark 50
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Questions covering all aspects of bar operations.
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 skills class Every Week 3.00 3
Lecture Contact Theory based Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Directed readings and self study 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 class Every Week 3.00 3
Lecture Contact Theory based Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Directed readings and self study Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Adam W. Freeth. (2012), Bartending, New Holland, p.192, [ISBN: 1780090021].
  • J. Murphy. (2013), Principles and Practices of Bar and Beverage Management: The Drinks Handbook, Goodfellow Publishers Limited, [ISBN: 978-190899958].
Supplementary Book Resources
  • Costas Katsigris. (2007), The Bar and Beverage Book, 4th. Wiley, [ISBN: 0471647993].
Recommended Article/Paper Resources
  • MediaTeam. Drinks Industry Ireland.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 2 Mandatory