FOOD AND BEVERAGE MANAGEMENT - 2024/5
Module code: MAN1134
Food and Beverage management is a fundamental part of the Hospitality industry and managers are expected to understand operations, customer service, people management, restaurant profitability, sustainability, and ethical practices.This module expands the operational skills that you acquired in the first semester, in MAN1113 Food and Beverage Operations, and develops your leadership collaboration and management competencies by working in a team to plan create organise and run a lunch service
Hospitality & Tourism Management
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: 4
Independent Learning Hours: 72
Lecture Hours: 7
Practical/Performance Hours: 55
Guided Learning: 11
Captured Content: 1
Prerequisites / Co-requisites
- Purchasing storage and control – specifications, seasonality, and sustainability
- Food and beverage key performance indicators
- Staffing – 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
|Unit of assessment
|Practical based assessment
|Management Team Project
|Individual Written Report
Where a student requires an alternative assessment instead of the team project, they will write a plan for a lunch service with a maximum of 1,200 words
The assessment strategy is designed to provide you with the opportunity to demonstrate:
Your research, creativity, planning, operational, and teamwork skills to create a lunch service in the restaurant. The individual assignment allows you to demonstrate your critical writing and analysis skills about the project process
Thus, the summative assessment for this module consists of:
Assessment one: Team project planning, practice of products and service event day
Assessment two: Individual written report
Formative assessment and Feedback
- You will receive team feedback throughout the process of the project during the practical classes
- You can practice your products during the weekly classes where you will receive both verbal and written feedback
- There is also a scheduled one to one session for you during the semester that will enable you to discuss the progress of your team project
- Develop operational skills from the food and beverage operations module in semester one
- Manage a project to create a lunch service within the restaurant
- Understand and evaluate industry key performance indicators
- Identify and examine how your team worked during the project process
- Apply research methods to collect information be creative and present data
- Write a business report
|Plan, organise and manage an operational lunch service within the Lakeside restaurant
|Work as part of a team to achieve a lunch service operation
|Analyse and evaluate the project planning, organisation, and profitability
|Assess the work performance of others that will be of benefit in your future employability
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 you with a realistic environment working alongside industry professionals enabling you to develop your leadership, management and practical skills from the food and beverage operations module in semester one.
The learning and teaching methods include:
- Practical classes that develop both hands on and managerial skills to run a food and beverage operation
- Supervised workshops that enable you to work in your teams to develop your project plans
- Weekly review and feedback of your project progress and practices of your food and beverage products during the classes
- Lectures to underpin your knowledge that you can apply to the hospitality industry
- SurreyLearn discussion board for you to ask any 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.
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: MAN1134
This module adopts the university curriculum framework which aims to develop you with strong capabilities in Employability,Digital Capabilities, Global and Cultural Capabilities, Sustainability and Resourcefulness and Resilience. This module contributes to the development of the following capabilities:
Employability: The practical classes provide the opportunity to work within a food and beverage facility to learn alongside industry professionals. The management project assessment allows you to acquire leadership, project management, to work collaboratively and be creative, that are all key qualities for your future managerial career.
Digital Capabilities: In this module you will gain insight into various industry technologies used to run a hospitality operation such as an EPOS food and Beverage ordering system. The module learning materials will use the virtual learning environment (VLE) SurreyLearn. You will access other online training modules and certificates from industry providers.
Global and Cultural Capabilities: During this module you will work alongside a wide range of people from different countries and diverse cultural backgrounds which will help you to understand the behaviors and perspectives of others. You will be creating a themed menu using a wide range of sources and ingredients to appeal to a multicultural customer base.
Sustainability: You will gain key insight regarding sustainable practices within food and beverage environment. Waste management and controls will help you to understand and support sustainability in the service industry. You will learn more about sustainable practices that will be of benefit and help you to understand ethical and social responsibility in business.
Resourcefulness and Resilience: As you are learning in a busy environment which is sometimes unpredictable you will develop resourcefulness and resilience. You will be able to think on your feet and be able to work under pressure. The project planning process is completed during the semester so is fast paced like the hospitality industry.
Programmes this module appears in
|International Hospitality Management BSc (Hons)
|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 2024/5 academic year.