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| Module Availability |
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Semester 1 and Semester 2
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| Assessment Pattern |
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Unit(s) of Assessment
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Weighting towards Module Mark (%)
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Group service project
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50%
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Individual assessment (Class contribution, peer assessment, reflective journals)
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50%
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Qualifying Condition(s) None
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| Module Overview |
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Restaurant Operations are a fundamental part of the Hospitality industry and managers are expected to have an understanding of food and beverage operations, customer service, people management restaurant profitability, sustainability and ethical practices. This module lays the foundations for students to be confident working in a commercial environment of restaurant operations that enables work base learning and allows students to utilise interpersonal skills effectively.
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| Prerequisites/Co-requisites |
| None |
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| Module Aims |
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The aim of this module is to give the student an understanding of skills, techniques, technology and management involved in restaurant operations. Furthermore this module aims to enable the student to develop management skills in controlling and monitoring production procedures, food service systems and techniques, quality and quality assurance and cost and profit performance, basic principles of food hygiene, nutrition and Hazard Analysis and Critical Control Points (HACCP).
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| Learning Outcomes |
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On successful completion of this module the students will be able to:
· Demonstrate a basic knowledge of restaurant operations both service and food production, health and safety
· Follow a HACCP plan
· Interpret computerised sales reports
· Prepare a simple financial forecast statement.
· Compare and evaluate actual revenue against budget forecast
· Evaluate a range of products and service styles commonly used in the restaurant industry
· Use planning, organisation, staff co-ordination and marketing skills, in executing a restaurant operation to pre-determine cost and profit levels
· Assess and evaluate customer requirements and product acceptability with due regard to price, range of dishes offered and level of meal expected
· Control and manage a range of resources in particular manpower levels and skills, energy conservation, equipment and utilisation
· Work as part of a team to achieve a successful restaurant operation
· Evaluate self-development in the context of work performance
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| Module Content |
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· Introducing Food and Beverage management
· Overview of restaurant sector
· The menu: food and beverage
· Food safety – HACCP plan, control of bacteria and food temperature
· Nutrition
· Restaurant Operations
· Costing and profitability
· Purchasing storage and control – specifications, seasonality, sustainability
· Staffing issues – roles, responsibilities and skills
· Restaurant marketing – customer questionnaires, promotions, loyalty
· Managing quality in restaurant operations - measuring
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| Methods of Teaching/Learning |
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The teaching and learning strategy is designed to provide the students with a realistic environment working alongside industry professionals enabling them to acquire practical skills in the use of tools, equipment and raw materials together with an understanding of health and safety issues. Teaching also provides an environment where students can understand restaurant service and production both as individuals and in teams.
Tutorials and lectures provide the underpinning knowledge in technical aspects of the programme.
The teaching and learning methods include a one-day induction programme.
The induction day covers health and safety issues, basic food handling procedures, familiarisation of the working environment an introduction to the aims and objectives of the module.
The practical classes introduce students to basic service and production techniques which build over the weeks
A weekly lecture covers academic aspects of restaurant operations
ULearn will be used for discussion about operational aspects of the work environment
Assessment Strategy:
Individual assessment
50% of mark from the following elements:
· Reflective journal – allows for self evaluation and written reflection on individual performance (20%)
o Hand in Date Friday 22nd January 2010 12 noon into Student Support Office
· Class contribution and attendance marks from Tutor and
Lakeside professional staff (20%)
o Ongoing assessment throughout both semesters
· Peer assessment allows students to assess the performance of others within their group service lunch and allocate a mark (10%)
o Week 12 semester 2 Group Lunch Service Project Assessment
50% of the mark from the following elements:
· Group service project written submission - Management project handbook for further details (10%)
o Hand in week 4 semester 2 Wednesday 3rd March 12 noon in Student Support Office
· Group lunch service project (30%)
o Events held week 10 and 11 semester 2 Monday 10th May – Friday 21st May
· Group presentation after the event (10%)
o Presentation of results from group service project week 12 semester 2 Monday 24th May – Friday 28th May
The group project will allow students to use learning outcomes from 1 – 11.
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| Selected Texts/Journals |
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Essential
Reading
Recommended
Reading
Davis, B., Lockwood, A., Pantelidis,
I. and Alcott, P. (2008) Food and Beverage Management. 4th edn. Butterworth Heinemann.
Background
Reading
CIEH (2000) Food Safety for supervisors. Chadwick House Group.
Lillicrap, D. (2006) Food and Beverage Service. 7th edn. Edward Arnold.
Caterer and Hotelkeeper, weekly www.caterer.com
Institute of
Hospitality (IoH) Quarterly www.ioh.org.uk
Food Standards Agency web site: www.food.gov.uk
British Nutrition Foundation web site: www.nutrition.org.uk
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| Last Updated |
| 08/08/2010 |
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