RESTAURANT OPERATIONS - 2022/3
Module code: MAN1064
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice during the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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.
Hospitality, Tourism & Events Management
KELLY Karen (Hosp & Tour)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code: N862
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 79
Lecture Hours: 5
Practical/Performance Hours: 55
Guided Learning: 11
Prerequisites / Co-requisites
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 type||Unit of assessment||Weighting|
|Coursework||PERSONAL DEVELOPMENT PORTFOLIO||100|
The assessment strategy is designed to provide students with the opportunity to:
Review and identify their learning by writing personal development records after the practical classes. These records form part of the portfolio of evidence and support to evaluate their transferable skills in terms of strengths and weaknesses by creating a poster
Understand the processes and systems required within a hospitality business using the practical classes and is supported by Typsy video library platform. Students have an allocated video playlist that they watch during the semester and complete the quizzes and gain a certificate. The certificates form part of the evidence submitted in the portfolio
Research, calculate and understand the relationship between costs and selling price of products. Students do a costing example and evaluate why the selling price of a product is different in various hospitality venues. This is submitted in the learning development portfolio
The elements of the personal development portfolio are all submitted in one document at the end of the semester.
Formative assessment and feedback
Individual and team verbal feedback at the end of each practical session
- 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.
|001||Identify and evaluate their personal transferable skills in terms of strengths and weaknesses and create a future action plan||KCPT|
|002||Acquire knowledge of the processes and systems required for restaurant operations including customer service, food production, and health & safety||CPT|
|003||Calculate the costs of food and beverage products and explain the relationship to pricing within the hospitality industry||KCPT|
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 using equipment, raw materials and technology 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.
The practical classes introduce students to basic service and production techniques which build over the weeks of the semester.
Lectures cover the academic aspects of restaurant operations.
The learning and teaching methods include:
- Practical classes
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.
Upon accessing the reading list, please search for the module using the module code: MAN1064
(This module is not suitable for exchange students)
Programmes this module appears in
|International Hospitality Management BSc (Hons)||1||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 2022/3 academic year.