This module explores the principles and practices of managing food and beverage operations in a variety of hospitality settings. Topics include menu planning, cost control, procurement, staff management, service techniques, and food safety. Students will learn about different types of food service operations, including restaurants, catering, hotel dining, and institutional food services. The module emphasises the strategic management and operational aspects that contribute to successful food and beverage operations.

Module Aim

This module aims to equip students with a thorough understanding of the principles and practices involved in managing food and beverage operations across various hospitality settings, exploring different types of food service operations, and emphasising both the strategic management and operational aspects required for the successful management of food and beverage operations.

Module Learning Outcomes

Upon completion of this module, the student should be able to:
1.    Understand the structure and function of food and beverage service operations in various hospitality settings.
2.    Apply management principles to the planning, organisation, and control of food and beverage operations.
3.    Design and evaluate menus that meet financial, operational, and customer satisfaction goals.
4.    Implement cost control strategies, including food, labour, and overhead costs.
5.    Demonstrate effective procurement and inventory management techniques.
6.    Apply principles of food safety, sanitation, and compliance with regulatory requirements.
7.    Manage front-of-house and back-of-house staff to optimise service quality and efficiency.
8.    Analyse food and beverage trends and their impact on management practices.
9.    Evaluate challenges the hospitality industry faces as regards to food and beverages management and provide practical solutions for improvement.