FOOD AND BEVERAGE OPERATIONS - 2024/5

Module Overview

Practical operational skills are a fundamental part of the hospitality industry and managers are expected
to understand food and beverage operations, customer service, people management, restaurant
profitability, sustainability, and ethical practices. This module lays the foundations for you to be confident
working in a commercial environment of a food and beverage operation. During this module you will
evaluate your own transferable skills and plan future actions for your personal development. The realistic
hands-on working environment will help you with becoming resilient, resourceful and gain key
employability skills that will be of great value in the future.

Module provider

Hospitality & Tourism 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

Module Availability

Semester 1

Prerequisites / Co-requisites

N/A

Module content

• Introducing restaurant operations


• Reflective practices


• Customer service


• Teamwork


• Overview of restaurant sector


• Meal Experience


• The menu


• Costing and pricing


• Food safety system


• Sustainability

Assessment pattern

Alternative Assessment

N/A

Assessment Strategy

The assessment strategy is designed for you to critically reflect and examine your personal transferable skills and provide you with the opportunity to gain an in -depth knowledge of the processes, systems and key performance indicators required within a food and beverage department.

You will submit all the elements of the personal development portfolio in one document at the end of the semester.

Thus, the summative personal development portfolio assessment for this module consists of:

• Creation of a poster that shows your evaluation of your learning journey throughout the module


• Evidence of your personal development records and learning certificates throughout the semester


• Research calculation of product costs and analysis of the relationship between the selling price in different sectors of the hospitality industry

Formative assessment and feedback

You will be given verbal feedback at the end of each practical session to help you to reflect upon your performance and write up your learning records

You can submit your learning records for feedback during the semester prior to the submission of your portfolio to help you ensure that you are on track with the assessment

There is also a scheduled one to one discussion and feedback session for you during the semester.

Module aims

• Identify and examine your own transferable skills and plan future actions for your personal professional development
• Acquire operational skills for a food and beverage business
• Understand hospitality industry key performance indicators
• Apply research methods to collect information and present data
• Create a portfolio of evidence of your learning

Learning outcomes

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Provide you with a realistic hands-on food and beverage environment working alongside industry professionals. This will enable you to acquire practical operational skills that include preparing and serving food and beverage products, customer service, using equipment, and relevant industry technology. The practical classes build and develop your skills throughout the weeks of the semester and include reflecting on interactions with industry professionals and your peer team to build your self-awareness.

The learning and teaching methods include:

• Practical classes for you to gain hands-on experience


• Weekly post session review and feedback about your in-class learning


• Lectures to underpin your knowledge to enable you to apply theory to practice


• Guided learning tasks to facilitate individual study, critical thinking and the creation of in-depth knowledge about the hospitality industry


• SurreyLearn for all your additional learning resources to support and enhance your learning

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.

Reading list

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: MAN1152

Other information

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 assessment in the module requires you to identify examine and evaluate the skills and capabilities you will need to develop in preparation 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 restaurant end point of sale system. The module learning materials will use the virtual learning environment (VLE) SurreyLearn, and you will access other online training modules and certificates from industry key industry providers providers.

Global and Cultural Capabilities: During this module you will work alongside a wide range of people from different countries and diverse cultural backgrounds. This will help you to appreciate, understand and learn from a range of different perspectives. This will be of great benefit in your future career within the hospitality industry.

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.

Resourcefulness and Resilience: As you are learning in a busy hands-on environment that is sometimes unpredictable you will develop resourcefulness and resilience. You will be able to think on your feet and work under pressure this will be a useful skill in your future work life.

Programmes this module appears in

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.