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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%)

Module description

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

Learning objectives

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.