Surrey University Stag

RESTAURANT MANAGEMENT - 2022/3

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

JACs code: N862

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

Overall student workload

Workshop Hours: 4

Independent Learning Hours: 73

Lecture Hours: 7

Practical/Performance Hours: 55

Guided Learning: 11

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
Practical based assessment TEAM PRACTICAL ASSESSMENT 50
Coursework INDIVIDUAL COURSEWORK - 1,200 word report excluding tables 50

Alternative Assessment

Where a student requires an alternate assessment instead of the team practical they will be given a case study of a restaurant operation to write a report of 1,200 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 analyse and evaluate the planning process, organisation, and profitability of the project (L/O 3,4)

Thus, the summative assessment for this module consists of:

Assessment one:

Project planning, practice of products and service event day

Assessment two:

Written report

Formative assessment and feedback

Students receive both individual and team feedback during the sessions

Module aims

  • The aim of this module is to give the student an understanding of management techniques, practical skills and technology applications 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, quality assurance procedures and cost and profit performance.

Learning outcomes

Attributes Developed
001 Plan, organise and manage an operational lunch service within the Lakeside restaurant KCPT
002 Work as part of a team to achieve a lunch service operation PT
003 Analyse and evaluate the project planning, organisation and profitability KCPT
004 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 develop both their practical and managerial skills from the first semester.   Teaching also provides an environment where students can understand restaurant service and production both as individuals and in teams.

The learning and teaching methods include:

Lectures that cover the academic aspects of restaurant management.

Practical classes that develop both hands on and managerial skills to run a restaurant operation

Workshops that enable students to work in their teams to develop their project plans

SurreyLearn discussion board for students to ask questions

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: 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 2022/3 academic year.