Operations 1

 

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Main Description show detail >>
 
 
 
Department: Hotel, Culinary and Tourism Module Code: HOSP61012
Level: Level 6 Contact Hours: 36
Duration: 1 Semester Directed Study Hours: 0
Effective Term: 2017/18 Indep. Study Hours: 64
Credits: 5

Prerequisite Knowledge:

  None

Module Description/Aims:

  The aim of this module is to give the students the professional skills required to work in the food and beverage sector.  


 
Contact Hours show detail >>
   
 
Contact Type Hours
Practical/Workshop3 Per Week


 
Learning Outcomes show detail >>
   
 
On successful completion of the module, the learner will be able to:
No. Description/Learning Outcomes
1Display professional food service skills.
2Demonstrate professional beverage service skills.


 
Learning Strategies show detail >>
   
 
Learning Strategies
A range of teaching methods will be used, including practicals, site visits and guest lecturers.


 
Indicative Syllabus Content show detail >>
   
 
Content Detail
Professional Restaurant Service• Mise en place duties
• Service techniques
• Introduction to advanced restaurant service skills
Professional Beverage Service• Service of alcoholic and non-alcoholic beverages
• Cellar control
• Introduction to cocktail making


 
Assessment Strategies show detail >>
   
Assessment Strategies
Student must have at least 70% attendance to pass this module.


 
Indicative Assessments show detail >>
   
Learning Outcome Assessment Category Assessment Method Additional Information % alloc
1, 2Continuous AssessmentPracticalSkills Test50
1, 2Continuous AssessmentPracticalPractical Restaurant and Bar50


 
Reading List show detail >>
   
 
Type ISBN Title Author Publisher Year Edition Library Link
Essential9781471807954Food and Beverage Service
Cousins, J. et al.
Hodder Education		20159th Ed-


 
Journals and Websites show detail >>
   
 
Type Description
Course MaterialHandouts
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Curricular information is subject to change