Food Service Operations Management

• Credit value: 15 credits at Level 7
• Convenor and tutor: Thomas Kyritsis
• Assessment: a 15-minute group presentation of findings and service operations analysis (30%) and a 3000-word individual report (70%)

This module will provide you with an in-depth applied insight into the operations of service-oriented businesses through the use of a restaurant simulation software package. You will actively participate in business decisions, drawing on key concepts of operations management and their underpinning theories to grow a virtual business. You will be required to critically assess scenarios to identify and solve operational and strategic issues that may have an impact on customer relationships.

Indicative module syllabus

• The Setting of Foodservice Operations
• The Financial Aspects of Foodservice Operations
• Product Design and Specifications
• Managing Service Resources and Quality
• Management of Human Resources
• Service Inventory Management
• Marketing Foodservice Operations
• Managing Risk
• Planning and Control Systems

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

• identify and address operational and strategic challenges in the day-to-day running of a foodservice operation
• develop solutions for operational and strategic problems in a foodservice context
• make effective operational decisions and critically evaluate their impact within the operation, applying the appropriate tools to do so
• demonstrate effective strategies for customer relationships
• identify and address the importance of human resources in a foodservice operation
• use relevant models to evaluate marketing and financial decisions in a foodservice operation.