RESTAURANT OPERATIONS - 2020/1

Module Overview

Restaurant Operational skills are a fundamental part of the Hospitality industry and managers are expected to have an understanding of food and beverage operations, customer service, people management, restaurant profitability, sustainability and ethical practices.  This module lays the foundations for the students to be confident working in a commercial environment of restaurant operations that enables work-based learning and allows students to utilise interpersonal skills effectively.

Module provider

Hospitality, Tourism & Events Management

Module Leader

KELLY Karen (Hosp & Tour)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 4

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

Module Availability

Semester 1

Prerequisites / Co-requisites

None

Module content

Indicative content includes:

• Introducing restaurant operations


• Reflective practices


• Customer service


• Team work


• Overview of restaurant sector


• Meal Experience


• The menu: food and beverage


• Costing and pricing


• Food safety: HACCP plan, control of bacteria and food temperature

Assessment pattern

Alternative Assessment

Not applicable

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to:

Demonstrate their knowledge and understanding of the processes and systems required for both restaurant and kitchen operations, and their experiential learning through an end of unit exam.   The exam comprises of multiple choice and a reflective review of both operational and transferable skills using the weekly learning blogs. (L/O 1 and 2))

Formative assessment and feedback

Individual and group verbal feedback at the end of each session

Module aims

• This module aims to give the student an understanding of skills and techniques, required within the restaurant and kitchen environment.  The basic principles of food hygiene, nutrition and Hazard analysis and Critical Control Points (HACCP) are also included.

Learning outcomes

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Provide the students with a realistic environment working alongside industry professionals enabling them to acquire practical skills in the use of tools, equipment and raw materials together with an understanding of health and safety issues.  Teaching also provides an environment where students can understand restaurant service and production both as individuals and in teams.

Tutorials and lectures provide the underpinning knowledge in technical aspects of the programme.

The Teaching and Learning methods include a one-day induction programme.  The induction day covers health and safety issues, basic food handling procedures, familiarisation of the working environment and an introduction to the aims and objectives of the module.

The practical classes introduce students to basic service and production techniques which build over the weeks.  Written Weekly Learning Blogs (WLB) help students to understand both their operational and transferable skills.

A weekly lecture covers academic aspects of restaurant operations.

The learning and teaching methods include:

• 1 X 1 hour lecture x 11 weeks (11)


• 1 X 4 hour practical class X 11 weeks (44)


• 1 X 1 hour tutorial X 11 weeks (11)

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

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: MAN1064

Other information

(This module is not suitable for exchange students)

Programmes this module appears in

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 2020/1 academic year.