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The Global Food and Beverage Environment

Overview

  • Credit value: 15 credits at Level 4
  • Convenor and tutor: Nitin Radhakrishan
  • Assessment: a 10-minute group presentation (40%) and 2000-word report (60%)

Module description

This introductory module familiarises you with the global food and beverage industry in the global environment: its structure, organisation, industry sectors, economic influences, impacts and other issues. The concepts of hospitality and service will be explored together with the influence of gastronomy.

Indicative module syllabus

  • History of Hospitality: Impact and Influences
  • Contemporary Trends and Developments in Food and Beverage
  • The Structure and Organisation of the Global Food and Beverage Environment
  • Food and Beverage Industry Sectors
  • The Economic Impact and Influences of the Global Food and Beverage Industry
  • The Concept of Service in Hospitality
  • Creating the Service Experience
  • The Evolution of Food and Beverage Industry

Learning objectives

By the end of this module, you will be able to:

  • discuss the structure, format and organisation of the food and beverage industry and its component sectors within the global environment
  • review the economic factors that influence the global food and beverage industry and its component sectors
  • appraise the concept of service, hospitality and the means to create the ‘service experience’
  • explore contemporary issues in the global food and beverage sector
  • demonstrate an appreciation of the role of gastronomy in the food and beverage environment.