Module Details
| Module Code: |
HOSP7075 |
| Title: |
Live Restaurant Operations
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Long Title:
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Live Restaurant Operations
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| NFQ Level: |
Intermediate |
| Valid From: |
Semester 1 - 2023/24 ( September 2023 ) |
| Field of Study: |
8110 - Hospitality
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| Module Description: |
This is a practical module that aims to provide the learners with the capacity to enhance their management skills in critical thinking and making judgements under the pressures of a live restaurant.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Prepare, cook and serve contemporary menus suitable for an à la carte fine dining restaurant |
| LO2 |
Demonstrate contemporary and classical restaurant food and beverage service techniques under the pressures of a live à la carte scenario. |
| LO3 |
Apply principles of leadership and management in the delivery of the pre-planned events, ensuring consistency in standards and quality for food and food service. |
| LO4 |
Think critically and make judgements under the pressures of an a la carte fine dining restaurant to enhance the customers dining experience. |
| LO5 |
Critically review and analyse the key success factors of the preparation day and live event. |
| 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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| No incompatible modules listed |
Co-requisite Modules
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| 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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| No requirements listed |
| Indicative Content |
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Culinary Principles
Preparation and application of cookery skills and service to the running of a busy à la carte kitchen. Applying the principles of a good HACCP management system.
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Service Techniques
Contemporary methods of food service, traditional carving, flambe. Product knowledge, barista and beverage techniques, wines, teas and tisanes.
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Customer care
Effective communication, dealing with guests, answering questions in the correct manner, professional manner in greeting the customers. Presentation of menus, handling complaints, dealing with customers with special requirements.
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Leadership
Lead and guide the group through the class event, using supervisory skills, proper delegation, motivation, communication, leadership teamwork and appraisal.
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Payment Management
Presentation of the bill to the customer, dealing with cash, credit cards, invoices and gratuity management.
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Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.
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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 kitchen preparation |
Every Second Week |
1.50 |
3 |
| Lab |
Contact |
Live restaurant and kitchen |
Every Second Week |
2.50 |
5 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Reflective analysis on the live events |
Every Week |
3.00 |
3 |
| Total Hours |
11.00 |
| 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 kitchen preparation |
Every Second Week |
1.50 |
3 |
| Lab |
Contact |
Live kitchen and restaurant |
Every Second Week |
2.50 |
5 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Reflective analysis of the live events. |
Every Week |
3.00 |
3 |
| Total Hours |
11.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
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Module Resources
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| Recommended Book Resources |
|---|
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Jeuffrault, D.. (2022), Restaurant Service: Preparation, Carving, Slicing, Flambeing and Setting the Tables, Editions BPI, [ISBN: 2857087683].
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Cousins, J., & Weekes, S.. (2020), Food and Beverage Service, 10th. Hodder Education, [ISBN: 9781398300156].
| | Supplementary Book Resources |
|---|
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Joshua Grahl. (2021), Secrets of Modern Plating, Independently Published, p.242, [ISBN: 9798530486623].
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Foskett, D., Paskins, P., & Rippington, N.. (2019), Practical Cookery, 14th. Hodder Education, [ISBN: 9781510461710].
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Lepard, D.. (2018), The Handmade Loaf: The book that started a baking revolution, Mitchell Beazley, p.192, [ISBN: 9781784724429].
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Christine J. Lueders. (2017), The Secrets of Restaurant Management and Staff Training, 1st. Atlantic Publishing Group, p.258, [ISBN: 1620234114].
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Roux, M.. (2011), Desserts, Quadrille Publishing, [ISBN: 9781844009831].
| | This module does not have any article/paper resources |
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| Other Resources |
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Website, Bord Bia,
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Website, Origin Green Ireland,
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Website, Great British Chefs,
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Website, Kitman,
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Website, The Taste,
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Website, Food and Wine,
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Website, Food Safety Authority of Ireland,
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