The Global Food and Beverage Environment

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

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

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.