Course Resources Archive

This module gives students the opportunity to build upon knowledge gained in the first year, and focus upon the wider concepts of the management of food and beverage provision.

This module includes the delivery and assessment of planning and operational management issues such as; food production methods; the branding and theming of hospitality services and products; menu costing and pricing techniques; consumer trends and the meal experience; aesthetics and service; beverage management; gastronomy.

i. Knowledge and Understanding
On completion of this module students should be able to:
a) apply management tools that contribute to the success of the hospitality industry.
b) formulate solutions to a variety of operational problems
c) evaluate information to assist in the management of processes
d) reflect achievement within a group and personal setting

ii. Skills
Students will be given the opportunity to develop their key skills in the following areas during the course of this module:
Area 1: Application of numerical techniques
Area 2: Communication and literacy
Area 3: Problem solving
Area 4: Independent learning and working
Area 5: Working with others
Area 6: ICT

Lectures 12%,
Group discussions 6%,
Visits 2%,
Practical workshops 60%,
Assessment work 20%

The Library Catalogue contains full details of the current reading list for this module. Further details may also be found in the Module Guide.