Surrey University Stag

RESTAURANT OPERATIONS - 2022/3

Module code: MAN1064

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

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

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

Assessment type Unit of assessment Weighting
Coursework PERSONAL DEVELOPMENT PORTFOLIO 100

Alternative Assessment

Not applicable

Assessment Strategy

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

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

Attributes Developed
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

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 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

  • Lectures


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

Programme Semester Classification Qualifying conditions
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.