Food and Beverage Management

 

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Main Description show detail >>
 
 
 
Department: Hotel, Culinary and Tourism Module Code: FOOD71008
Level: Level 7 Contact Hours: 36
Duration: 1 Semester Directed Study Hours: 64
Effective Term: 2017/18 Indep. Study Hours: 0
Credits: 5

Prerequisite Knowledge:

  None

Module Description/Aims:

  The aim of this module is to develop an advanced level of knowledge in the area of Food and Beverage Management.  


 
Contact Hours show detail >>
   
 
Contact Type Hours
Lecture3 Per Week


 
Learning Outcomes show detail >>
   
 
On successful completion of the module, the learner will be able to:
No. Description/Learning Outcomes
1Compare and contrast the complexity of the various sectors of a food and beverage operation.
2Appraise the role of the food and beverage manager in a hospitality enterprise.
3Examine the range of control principals and practices applicable to a food and beverage operation & design food and beverage operations in terms of purchasing, delivery, storage, stock control, pricing and sales.
4Apply budgeting principals and practices to a food and beverage operation.
5Interpret and apply quality concepts to a food and beverage operation.
6Investigate the trends in the food and beverage industry that are relevant to Food and Beverage Management.


 
Learning Strategies show detail >>
   
 
Learning Strategies
Teaching and learning will involve lectures, demonstrations, best practice case studies and site visits.


 
Indicative Syllabus Content show detail >>
   
 
Content Detail
Introduction to Food and beverage operations management• Complexity of Food and Beverage Operations.
• Operational and economic characteristics.
• Aims, Policies, and Standards.
The Role of the Food and Beverage Manager• Duties of the Food and Beverage Manager.
• Management Functions.
•Best Practice Food and Beverage service
Food & Beverage Control• Food and Beverage Cost Concepts & Calculations.
• Pricing: Sales, Volume, Price and Profit; Cost and Market Orientation; and Menu Engineering.
• Specific Aims of Food and Beverage Control
• The Methodology of Food and Beverage Control.
Food and Beverage Budgeting• Cost Concepts.
• Revenue Concepts.
• Profit Concepts.
• Productivity in Food and Beverage Operations.
• The Budgeting Cycle
Quality Management•Dimensions of Service Quality
•Standard Operating Procedures in Food and Beverage Operations
•Quality Assurance Systems
•Total Quality Management
Trends in the Food and Beverage Industry• Key issues and trends impacting on the Hospitality Sector.


 
Assessment Strategies show detail >>
   
Assessment Strategies
Knowledge and comprehension of module concepts will be assessed by individual projects/reports on assigned topics during the semester and through in-class tests.
Final written Exam
Repeat Option - exam paper.


 
Indicative Assessments show detail >>
   
Learning Outcome Assessment Category Assessment Method Additional Information % alloc
1, 2, 3, 4, 5, 6Continuous AssessmentProject - Individual25
1, 2, 3, 4, 5, 6Continuous AssessmentClass Exam25
1, 2, 3, 4, 5, 6Final Exam (Scheduled)Final Written Exam50


 
Reading List show detail >>
   
 
Type ISBN Title Author Publisher Year Edition Library Link
Essential9780080966717Food and Beverage Management
B. Davis, A. Lockwood, P. Alcott & I. Pantelidis
Routledge		20135th Ed.-
Recommended9781906884260Food and Beverage Management
J. Cousins, D. Foskett & A. Pennington
Goodfellow		20113rd Ed.-
Recommended9781908999375Principles and Practices of Bar and Beverage Management
James Murphy
Goodfellow		2013-
Recommended0750632860Food and Beverage Management
Bernard Davis, Andrew Lockwood & Sally Stone
Butterworth Heinemann		19983rd Edition-
Recommended0789007266Service Quality Management in Hospitality, Leisure & Tourism
Jay Kandampully, Connie Mok, Beverly Sparks
Haworth hospitality Press		2001-
Recommended0582275431Food and Beverage Management
Cousins, Foskett, Shortt
Longman		19993rd Edition-
Recommended0340595124Profitable food and Beverage Management
Richard Kotas & Chandana Jayawardena
Hodder & Staughton		2004-


 
Journals and Websites show detail >>
   
 
Type Description
Websitewww.emerald-library.com
Websitewww.fsai.ie
Websitewww.nsai.ie
JournalHotel & Catering Review
JournalHotel & Restaurant Times
JournalInternational Journal of Contemporary Hospitality Management
JournalCaterer
JournalLicencing world
Websitewww.ihf.ie
Course MaterialDVD-Quality Pub Food for Value & Profit
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Curricular information is subject to change