module is designed to provide an appreciation of the complex nature of food and beverage operations management. It will consider the role that food and beverages play in people’s lives and the diverse requirements they demand, from ethical sourcing and allergies to the requirements of religions and cultures. It offers the opportunity to investigate the importance of financial processes’ including the cost of raw materials and commodities.
Students will acquire key skills relevant to employability, through participation in real events and
through the application of principles, models, and theories within real-life settings.
Module Aims
The aims of this module are to provide you with an opportunity to:
- Identify the systems and practices used in food and beverage production and service
management. - Apply the tools and techniques used to maintain or improve quality standards whilst maintaining
or reducing costs. - Gain an appreciation of the importance of the ethical and sustainable supply chain in food and
beverage operations.
Key Topics : This is an indicative list of topics. Actual delivery may vary.
Different types of food production systems.
- • Different types of service systems used.
- Standardisation and control methods used to maintain or improve quality in food production
and service systems. - Financial statements, e.g., dish costing sheets, cost statements, operating statements, and
sales records. - Etiquette and manners: restaurant etiquette, dining etiquette, and table manners.
- Menu and recipe considerations: devising menus; types of menus; balance; dietary needs; allergy considerations; ethnic influences; social trends and fashions; nutritional contents.
- Functions and events: types of events; planning; organising and costing of an event; hygiene;
legal; health and safety considerations; staffing the event; evaluation.
Learning outcomes to be assessed
LO1: Identify different food and beverage production and service systems.
LO2: Evaluate the factors to consider when planning, developing and managing food and beverage events.
LO3: Explain the principles of eco-friendly, ethical, and sustainable supply chains, including their significance in the food and beverage industry.
LO4: Identify key legislation and how to maintain standards of health, safety, and security issues in delivering a food and beverage events.
LO5: Apply and review the knowledge and skills learned and take responsibility for compiling food and beverage menus in different food & beverage operations.
Preparing for your Assessment
A key part of your learning will be preparation for your summative assessments. You will be provided
feedback on your formative assessments, and this will help you to better understand what is required of you when you submit your summative assessments. Please see below for guidance on your formative assessments and how to access your feedback.
Formative:
The content for the assignments will be built on each week as part of the face-to-face delivery, whilst
being supported with in-class activities. Students will be allowed to show draft works of their individual report (Assessment 1) and group presentation (Assessment 2) at a given time through the semester, encouraging students to be working on the assessments as they go along.
Assessment Scenario:
After completion of your studies at Nelson College London, you are planning to open a Restaurant
within your local area in London. You are aware that running a successful restaurant operation is not
an easy task, you need to know about the following to run the above business successfully. You need to know about what different food production systems are available, the types of food & beverage service methods that are suitable to operate in your establishment, eco-friendly, ethical, and sustainable supply chains management and different menu planning considerations and constraints for your restaurant, when planning for menus.
Please write an individual report about the following questions after further research, so this preparation will help you to open your future successful restaurant. Also, you can use this research
as the reference point for the above business
Assessment Questions
You must answer all the questions in this section.
1. Research different food production systems and food and beverage service methods within food and beverage operations.
2. Demonstrate your knowledge and understanding of eco-friendly, ethical, and sustainable supply chain management within food and beverage operations.
3. Identify different menu planning considerations and constraints when designing restaurant menus
