Module code: MAN1078

Module Overview

Restaurant management is 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 develops the skills acquired in the first semester and includes managing people, resources and quality.

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

Overall student workload

Workshop Hours: 8

Independent Learning Hours: 76

Lecture Hours: 11

Tutorial Hours: 11

Practical/Performance Hours: 44

Module Availability

Semester 2

Prerequisites / Co-requisites

MAN1064 (Restaurant Operations) is a pre-requisite for this module

Module content

Indicative content includes:

  • Profitability

  • Purchasing storage and control – specifications, seasonality and sustainability

  • Food and beverage key performance indicators

  • Staffing issues – roles, responsibilities and skills

  • Working in teams

  • Restaurant marketing – customer questionnaires, promotions, loyalty

  • Managing quality in restaurant operations – measuring quality and standards

  • Writing professional reports

  • Being reflective

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework INDIVIDUAL REPORT (1200 WORDS) 50

Alternative Assessment

Where a student fails the group project they will be given a case study of a restaurant operation to write a report of 2000 words.

Assessment Strategy

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

Their research, planning, report writing, operational, team working and creative skills within a practical real working environment. (L/O 1,2)

The individual assignment allows students to write a report to evaluate their lunch event in terms of operational, financial and team role performance. (L/O 3,4)

Thus, the summative assessment for this module consists of:

Assessment one:

  • Deadline for the written plan is week 5/6

  • Practice session for both food and drink production with verbal feedback week 7/8

  • Operational lunch service week 10/11

Assessment two:

  • Deadline for the individual written report is week 15

Formative assessment and feedback

Students receive both individual and group feedback during the sessions

Module aims

  • The aim of this module is to give the student an understanding of skills, techniques, technology and management involved in restaurant operations.  Furthermore this module aims to enable the student to develop management skills in controlling and monitoring production procedures, food service systems and techniques, quality and quality assurance and cost and profit performance.

Learning outcomes

Attributes Developed
1 Plan, organise and manage an operational lunch service within the Lakeside restaurant KCPT
2 Work as part of a team to achieve a lunch service operation PT
3 Analyse and compare the plan against the actual event and suggest alternative courses of action KCPT
4 Assess the work performance of others KCPT

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:

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 practical classes develop students’ skills from the first semester and the group lunch service project includes management of people and resources.

A weekly lecture covers academic aspects of restaurant operations.

SurreyLearn will be used for discussion about operational aspects of the work environment.

The learning and teaching methods include:

  • Practical classes 4 hours per week X 11 weeks (44)

  • Tutorial 1 hour per week  X 11 weeks (11)

  • Lecture  1hour per week X 11 (11)

  • Workshop 1 hour per week  X 8 weeks (8)

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: MAN1078

Other information

(Restaurant Management is not a suitable module for exchange students)

Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality Management BSc (Hons) 2 Compulsory 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 2020/1 academic year.