Module code: MAN3140

Module Overview

This module provides final year students with the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. From a programme perspective it provides an opportunity to specialise in the consideration and appreciation of the complexity of food and beverage operations.

Module provider

Hospitality, Tourism & Events Management

Module Leader

ASHTON Mark (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 6

Module cap (Maximum number of students): N/A

Overall student workload

Independent Learning Hours: 117

Lecture Hours: 33

Module Availability

Semester 2

Prerequisites / Co-requisites


Module content

Indicative content includes:

  • Current developments in the restaurant market

  • Conducting an operational review

  • The Service Firm Life Cycle

    • Innovation

    • Multi-site rationalisation

    • Growth

    • Maturity

    • Decline

  • Operational consequences of the service firm life cycle model

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework LEARNING BLOG (1400 WORDS) 50

Alternative Assessment

Not applicable.

Assessment Strategy

The assessment for this module is based on two assignments, each of which are equally weighted.


The first assignment is in the format of two blog posts. They should be short, sharp, relevant and interesting.

You should identify a topic that interests you from the lectures, external speakers, visits or trade press and write a blog of around 450 words exploring the topic. In addition you should write a separate commentary of around 200 words that reflects on the process of choosing the topic, the information gathering process, and the learning gained through the process.

You should present two blogs and commentaries on different topics.

The two blogs should be submitted by Monday 18/3/2019, 4.00 pm. Submit an electronic copy only via SurreyLearn. Word limit: maximum 1,400 words excluding references. No cover sheet is required.


For the second assignment, you should choose an established restaurant chain operation. You should then consider its development and current position against the theoretical framework of the service firm life cycle. You should identify any opportunities or issues that might face the business at this stage of its development.

The second assignment is to be submitted by Tuesday 28/5/2019, 4.00 pm. Submit an electronic copy only via SurreyLearn. Word limit: maximum 2,000 words excluding references. No cover sheet is required.

Formative assessment and feedback

This proposal is based on a requirement for a small group, especially in the pilot stage of the module. Given the small group and working through seminars and workshops, one to one feedback should be possible. In addition there will be the opportunity for questions and answer through SurreyLearn and through office hours. There will be formative feedback provided on the two initial blog posts.


Module aims

  • provide opportunities to experience new and established restaurant operations
  • introduce students to theoretical frameworks that underpin the development of individual operations into multi-unit chains
  • allow students to consider the managerial challenges evident at different stages in restaurant chain development

Learning outcomes

Attributes Developed
1 Evaluate the operation of a single restaurant unit against its public service offer and critically analyse the operational service delivery system  KCPT
2 Apply the service firm life cycle model to current restaurant operations KC
3 Evaluate the managerial challenges facing operators at different stages in the life cycle KCP

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Methods of Teaching / Learning

The learning and teaching strategy is designed to combine a theoretical understanding of the development and operation of restaurants with a practical exposure to a range of current restaurant operations through visits to exemplar operations and to a range of visiting speakers. This module strongly incorporates the programme objectives of developing a combination of theoretical underpinning and practical application – the reflective practitioner.

The learning and teaching methods include:

The intention is for lectures to be scheduled on Wednesday mornings so facilitating visits to the London restaurant market for familiarisation visits, hands on experience as customers and talks / question and answer sessions with restaurant operators.

Sessions will be scheduled for three hours contact per week combining lectures, outside speakers, case studies and visits. In addition students will be encouraged to extend their knowledge of restaurant operations through online resources, trade press, personal experience and online discussion.

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list
Upon accessing the reading list, please search for the module using the module code: MAN3140

Other information

This module has a capped number and may not be available to ERASMUS and other international exchange students. Please check with the Global Engagement Office exchange and study abroad team.

Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality Management BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
International Hospitality and Tourism Management BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
International Hospitality Management MBus 2 Optional A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2019/0 academic year.