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Food and Beverage Management

Overview

  • Credit value: 15 credits at Level 5
  • Convenor: Thomas Kyritsis
  • Tutor: Adam Lucas
  • Assessment: a 2000-word restaurant business simulation individual evaluation task and essay (50%) and 1500-word case study analysis and evaluation (50%)

Module description

The aim of this module is to develop your approach and understanding of the role and responsibilities of the food and beverage manager. This includes responsibility for the oversight of the food and beverage operation from staff management and organisation, sourcing and purchase of raw materials, management of cost control systems and staging of the consumer experience.

Indicative module syllabus

  • Introduction to food and beverage management
  • The purchase cycle, purchase specifications
  • Recipe costing, standard recipes
  • Pricing in food and beverage
  • Managing revenue and expenses in food and beverage operations
  • Inventory management
  • Budgeting and forecasting for food and beverage
  • Menu engineering
  • Strategies for effective cost control and other risks

Learning objectives

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

  • analyse and evaluate the structure and organisation of effective food and beverage management and the role of the food and beverage manager
  • understand the appropriate processes, systems and technology required in the operation and management of food and beverage cost control systems
  • identify and evaluate the processes for the sourcing and purchase of raw materials
  • identify and critically discuss appropriate strategies for effective cost and revenue management and other areas of risk within the food and beverage operation.