Food and Beverage Management
The focus of this module is on the development and application of practical activities within a Food and Beverage environment. It gives an overview of the organisation of Food and Beverage Management and develops the practices and procedures which must be followed.
Summary of Learning Outcomes
On completion of this module the students will be able to:
- Analyse business environments
- Set and enforce operational standards
- Identify customer requirements
- Develop ideas and concepts to meet customer requirements
- Explain and develop the relationship between customers and the operation
- Plan both the food and beverage production and service elements with regard to correct safety and hygiene practices
- Construct beverage lists and describe the range of beverages to customers
- Manage the purchasing, storage and sale of beverages in line with legal constraints.
- Implement the principles of equipment planning
- Plan and manage the staff of an operation
- Appraise the results of the food and beverage operations
Syllabus
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Assessment
There are two methods of assessment for this module;
Summative assessment (coursework) – This will be set and marked by the centre with guidance from CTH and will usually be based upon the students working environment, developing an understanding of the issues with Food and Beverage Management and the diversity of the hospitality industry. Weighting 20%. Further details are available from CTH.
Formative assessment (examination) – This will be a three hour examination set and marked by CTH. It will comprise of two sections; Section A will have questions based on an industry case study (40 marks) and Section B will comprise of 5 x 20 mark questions of which candidates must select and answer three (60 marks). Weighting 80%
- Analyse business environments
- Set and enforce operational standards
- Identify customer requirements
- Develop ideas and concepts to meet customer requirements
- Explain and develop the relationship between customers and the operation
- Plan both the food and beverage production and service elements with regard to correct safety and hygiene practices
- Construct beverage lists and describe the range of beverages to customers
- Manage the purchasing, storage and sale of beverages in line with legal constraints
- Implement the principles of equipment planning
- Plan and manage the staff of an operation
- Appraise the results of the food and beverage operations
- The Global Hospitality Industry
- The Tourism Industry
- Marketing
- Introduction to Business Operations
- Hospitality Finance
- Facilities and Accommodation Operations
- Front Office Operations
- Food Hygiene, Health and Safety
- Food and Beverage Operations
- Business Computing
- Strategic Hospitality Management
- Facilities Management
- Management Accounting
- Human Resource Management
- Management Research Report