Module Description

The module introduces students to the history, origins and types of food services required for both regular services and for catering of planned events including banquets, covering the organizational and operational aspects of conventional and non-conventional events. The module also covers information technologies relevant to restaurant, kitchen and bar management.

Module Aim

The module prepares students for a full range of food and beverage management services, including the organisation of services for special events, banquets and conventions, ensuring customer satisfaction, food quality and safety.

Module Learning Outcomes

After completing the module, students should be able to:

1. Develop general knowledge on the origins and development of banqueting, events and foodservice.
2. Identify the nature and type of special events and conventions and the scope of their operation.
3. Describe basic principles of food and beverage planning to satisfy needs of the audience, participants, staff and other stakeholders.
4. Identify systems and procedures for foodservices management, procurement and control in special events and conventions
5. Recognize internal regulations and external legislation governing provision of foodservices for special events and conventions
6. Develop needs assessment strategy to trace and manage key stages in special events and conventions coordination
7. Apply knowledge/concepts of events and banqueting management to real world situations in individual and team based work