module specification

LT4F13 - Food and Beverage Operations Management (2018/19)

Module specification Module approved to run in 2018/19
Module title Food and Beverage Operations Management
Module level Certificate (04)
Credit rating for module 30
School Guildhall School of Business and Law
Total study hours 300
 
18 hours Placement / study abroad
192 hours Guided independent study
90 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 25%   Individual essay (800 words).
Coursework 35%   Individual menu evaluation and design (1,000 words).
Group Coursework 40%   Group food event and exhibition (20 minutes)
Running in 2018/19 No instances running in the year

Module summary

Food and Beverage Operations Management (Module code LT4F13GN) is designed to give an understanding of the complex nature of food and beverage operations management.

It will consider the role that food and beverages play in people’s lives and the diverse requirements demanded by them, from ethical sourcing and allergies through to the requirements of religions and cultures.  It offers the opportunity to investigate the importance of financial processes including costing of raw materials and commodities.

This is a 30 credit module and will be delivered using lectures, group tutorials, individual tutorials and practical workshops conducted by Hospitality professionals.

The students will be able to gain relevant employability skills through participation in real events and through application of principles, models and theories within real life settings.

Module aims

The module aims to encourage students to:
• Identify the systems and practices used in food and beverage production and service management. 
• Apply the tools and techniques used to maintain or improve quality standards whilst maintaining or reducing costs.
• Gain an appreciation of the importance of the ethical and sustainable supply chain in food and beverage operations.

Syllabus

• Different types of food production systems.
• Different types of service systems used.
• Standardisation and control methods used to maintain or improve quality in food production and service systems.
• Financial statements e.g. dish costing sheets; cost statements; operating statements; sales records.
• Etiquette and manners: restaurant etiquette, dining etiquette and table manners.
• Menu and recipe considerations: devising menus; types of menus; balance; dietary needs; allergy considerations; ethnic influences; social trends and fashions; nutritional contents.
• Functions and events: types of events; planning; organising and costing of an event; hygiene; legal; health and safety considerations; staffing the event; evaluation.
 

Learning and teaching

The module will be delivered through weekly teaching sessions in the form of 14 lectures, 14 group tutorials, 2 workshops by industry experts and 2 Hospitality industry familiarisation tours.

The lectures will aim to focus on theoretical knowledge and understanding whereas group tutorials will focus on the application and analysis of this understanding, using a variety of means including case studies, problem solving and debates.

Industry experts with vocational skills and student workshop experience will be invited as guest speakers during direct learning time for 2 workshops (of a total duration of 7 hours) with a focus on vocational skills and employability issues.

Students will be expected to organise two Hospitality industry familiarization tours with a view to relating theoretical knowledge to the real life experiences.    

Learning outcomes

On completing the module students will be expected to be able to:
1. Identify different food and beverage production and service systems.
2. Evaluate the factors to consider when planning, developing and managing food and beverages.
3. Use eco friendly, ethical and sustainable supply chains within food and beverage operations.
4. Show knowledge of appropriate legislation and how to maintain standards of health, safety and security issues in the implementation of a food and beverage event.
5. Apply and review the knowledge and skills learned and take responsibility for compiling food and beverage menus and service for a hospitality event.

Assessment strategy

The students will be assessed based on three pieces of course work:
1. An essay exploring different types of production and service systems and their control methods (800 words).

2. Menu evaluation, costing, pricing and design. Students will individually carry out an evaluation of an existing menu in an organisation of their choice and write a consultancy report (1,000 words).

3. Group food event and exhibition (20 minutes) - Students will work in groups to plan and implement a food and beverage event within an agreed budget. They will design and present food/drink item(s) which comply with relevant legislation, hygiene and health and safety requirements; and also demonstrate awareness of ethical and sustainable issues associated with the food/drink items.

Bibliography

Core textbooks:
• Cousins, J., Lillicrap, D., and Weekes S., (2014), Food and Beverage Service. 9th ed. London: Hodder.

Recommended textbooks:
• Davis, B., and Lockwood, A., (2014), Food and Beverage Management. Oxford: Butterworth-Heinemann.
• Institute of Leadership and Management (2007), Managing customer service. 5th ed.  Oxford: Pergamon Flexible Learning
• Culinary Institute of America (2009), Remarkable service: A guide to winning and keeping customers for servers, managers, and restaurant owners. 2nd ed.  Oxford: John Wiley

Other Resources:
• The Caterer and Hotelkeeper (Reed Business Information)
• Chef (Reed Business Information)
• Hospitality (Reed Business Information)
• Voice of the BHA (British Hospitality Industry)
• www.bha-online.org.uk - British Hospitality Association
• www.caterer.com - Caterer and Hotelkeeper
• www.hcima.org.uk  - Hotel and Catering International Management Association
• www.hospitalitynet.nl - Hospitality Net