1. Critically evaluate the essential elements of F&B management with particular emphasis on function, technology, finance, environment, and trends. 2. Examine the role and activities of management in overseeing food and beverage operations. 3. Create and assess the relationship between financing, pricing and profitability in a food and beverage operation.
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Sensitivity: Internal
Module Leader • Paulo Vieira (Theory) • Email: [email protected] • Manatsanan Charoensuk (Practice) • Email: [email protected] • Tel: +41 27 922 0421 • 8.00 AM to 5.00 PM Monday to Friday .
Description of the module In this module, students will develop all the skills to plan and run a restaurant. This module aims to prepare students to run their own food and beverage concept. Student will learn concepts important in operating a profitable business together with understanding the innovation and creativity required in running an actual concept. This will include forecasting, budgeting, cost management and effective decision making with the use of timely, accurate and meaningful management.
Students will focus on the preparation, evaluation and analysis of a food and beverage concept and take decisions such as the theme, menu, HR practices, pricing decisions, and all the other activities needed to successfully run a restaurant. The importance of health, safety and security will also be discussed.
Module Specification A module specification is a formal document that describes a module and how it will be taught and assessed. The module specification for 6HO733 is available in the Module Information tab.
Module Learning Outcomes On successful completion of the module, students will be able to:
1. Critically evaluate the essential elements of F&B management with particular emphasis on function, technology, finance, environment, and trends.
2. Examine the role and activities of management in overseeing food and beverage operations. 3. Create and assess the relationship between financing, pricing and profitability in a food and
beverage operation. 4. Reflect on a profitable food and beverage business concept.
Module Content § Food and Beverage Management; § Security, Health and Safety; § Customer Service; § Menu Engineering; § Menu Pricing; § Human Resources Management in Food and Beverage Service Operations
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Sensitivity: Internal
Schedule of work
Week Indicative topics to be covered in class (4 hours per week) Assessment
1
Introduction to the course
• What is expected of students during the course?
• What is expected of tutor and the institution during the course?
• Detailed guidelines over the theoretical and practical assessment component, including budgets
• Introduction to the food and beverage department
The Food and Beverage Business
• Customer Service, Complaint Management • Human Resources: recruiting, training and
coaching • Homework: Identifying roles for each
department
Formative
2
Food and Beverage Marketing
§ Conducting research – competition and market (use the data collected in term 6)
§ Advertising Plan § Advertising activity – outside of class hours § Effective Concept Presentation to the
Public
Formative
3
Creating Profitability
• Gross and net profit; • Breakeven – CVP analysis; • Contribution margin; • Group homework assignment – creating a
P&L forecast for the upcoming service Profitability – Group Exercise
• Students present the P&L forecast of their upcoming service
Formative
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Sensitivity: Internal
• Feedback on the forecast
• Students in the dining room will have demonstration on how to practice
order taking, service and billing
4
Service Practice
• Students in the dining room will have demonstration on how to practice order taking, service and billing
Formative
5
• DRY RUN Financials – Controlling Costs
• Creating Budgets
• Costing Food and Respective Recipes
• Group Exercise – Students break down the cost of one recipe¨
• Practical Restaurant Operation, discussion for improvements for the following service
Formative, Summative
6
Inventory and Storage
• Purchasing, Receiving and Storage
• Inventory of fixed assets
• Inventory of non-fixed assets
• Practical Restaurant Operation, discussion for improvements for the following service
Formative, Summative
7 Practical Restaurant Operation + discussion for improvements for the following service
Formative, Summative
8 Practical Restaurant Operation, discussion for improvements for the following service
Formative, Summative
9 Practical Restaurant Operation, discussion for improvements for the following service (Final)
Formative, Summative (40% of the Final Grade)
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Sensitivity: Internal
10
Course Feedback
• Individual face-to-face, two-way feedback • Submission of Individual Self – Reflection
(research paper)
Submission 60%
11 Presentation Formative
Module Assessment Description Component 1: PRACTICAL Summary of Assessment Method: Develop, implement and manage a live food and beverage outlet, based on both individual and group performance (Restaurant operation 2 days a week) Weighting: 40% Assesses Learning Outcomes: 1, 2, 3 & 4 Component 2: COURSEWORK Summary of Assessment Method: Individual Critical Reflection on the restaurant operation experience (1,500 words) Weighting: 60 % Assesses Learning Outcomes: 1, 2, 3 & 4
Assessment Schedule Assessment Weighting Submission Date Return Date
Component 1: PRACTICAL 40% 08/03/24 19/04/24
Component 2: COURSEWORK 60% 15/03/24 26/04/24
Assessment Criteria & Assessment Rubrics The full assessment criteria for this module can be found in an assessment brief located in the assessment section of the module page.
Sustainable Development Goals Sustainable Development Goals (SDGs) are the blueprint to achieve a better and more sustainable future for all. Due to the nature of Event Management, where the human factor is one of the most important one the learn of respect the values of equality, understanding other and personal mental preservation.
Then the SDG taken in consideration are:
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Sensitivity: Internal
• SDG 2 – Zero Hunger – Thinking how to support of local realities even the resources are limited.
• SDG 3 – Good Health and Well Being – Regarding the good health and how improve your working condition for the staff working in restaurants , with focus on stress management and prioritization.
• SDG 5 – Gender equality – Exploring the importance of gender balance with a focus on
mentoring and coaching to build self-confidence and decision-making awareness.
• SDG 8 – Decent work and Economic Growth – Focus on financial awareness to develop program for enhance the skill’s sets in managing resources and resources presents in the market
• SDG 9 – Industry innovation and infrastructure – Develop the sense of optimization in develop new way of think to solve existing logistic / structural issues.
• SDG 10 – Reduced inequalities – Understand other culture in terms of behavior, attitude towards issue and stress management.
• SDG 17- Partnership for Goal – Collaboration among various ethnical parties to develop a
sense of teams and responsibility.
Reading List Barrows, C. W., Reynolds, D. E., Rahman, I., Reynolds, D. R. (2021). Introduction to Hospitality Management. United Kingdom: Wiley. Cousins, J., Weekes, S. (2020). Food and Beverage Service, 10th Edition. United Kingdom: Hodder Education. Damitio, J. W., Schmidgall, R. S. (2015). Hospitality Industry Financial Accounting. United States: AHLEI, American Hotel & Lodging Educational Institute. Davis, B., Pantelidis, I. S., Lockwood, A., Alcott, P. (2018). Food and Beverage Management. United Kingdom: Taylor & Francis. Hindley, C., Legrand, W. and Sloan, P. (eds.) (2015) The Routledge handbook of sustainable food and gastronomy, Routledge, London Journals (accessed via UoD Library) Event Management International Journal of Hospitality Management International Journal of Contemporary Hospitality Management Databases (accessed via UoD Library)
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