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MODULE DESCRIPTOR
Module Title
Food And Beverage Operations
Reference BS1302 Version 3
Created April 2017 SCQF Level SCQF 7
Approved August 2012 SCQF Points 30
Amended August 2017 ECTS Points 15

Aims of Module
To provide the student with an appreciation of food and beverages within a hospitality context.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Explain the factors affecting the quality of a range of food and beverage commodities, their properties and nutritional value.
2 Examine the theory of control, food production and the service of food and alcoholic beverages.
3 Use appropriate methods of food preparation, production and service.
4 Examine the management of quality aspects in commercial food and beverage provision within budgetary and/or profit constraints.
5 Explain the main principles of enhancing the customer experience.
6 Achieve a Certificate in Food Safety or equivalent.

Indicative Module Content
Food and beverage appreciation, menu planning, costing and control. Food and beverage operations. Principles of customer service. Study of food safety. Current food safety legislation. Food Commodities. The main food nutrients.

Module Delivery
Key concepts are introduced through a series of lectures, supported and developed with tutorials, seminars and practical laboratory sessions. Guest speakers and visits will reinforce the commercial awareness and currency of topics.

Indicative Student Workload Full Time Part Time
Contact Hours 108 108
Non-Contact Hours 192 192
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 300 300
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only [for the purposes of the Key Information Set (KIS)]
Component 1
Type: Examination Weighting: 20% Outcomes Assessed: 6
Description: Certificate in Food Safety exam
Component 2
Type: Coursework Weighting: 40% Outcomes Assessed: 3, 4
Description: Continual assessment of practical element.
Component 3
Type: Examination Weighting: 40% Outcomes Assessed: 1, 2, 5
Description: Computer aided assessment covering the theoretical element

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by three components: C1 - Examination (Certificate in Food Safety) - 20% weighting. C2 - Coursework - 40% weighting. C3 - Examination - 40% weighting. Module Pass Mark = Grade D (40%)
Module Grade Minimum Requirements to achieve Module Grade:
A At least 70% on weighted aggregate and at least 35% in each component
B At least 60% on weighted aggregate and at least 35% in each component
C At least 50% on weighted aggregate and at least 35% in each component
D At least 40% on weighted aggregate and at least 35% in each component
E At least 35% on weighted aggregate
F Less than 35% on weighted aggregate
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None in addition to course entry requirements or equivalent.
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 FOSKETT, D. and CAMPBELL, J., 2008. Practical cookery 11th ed. London: Hodder Education.
2 FOSKETT, D., and CESERANI, V., 2011. Theory of catering. 12th ed. London: Hodder Education.
3 LILLICRAP, D. and COUSINS, J., 2010. Food and beverage service. 8th ed. London: Hodder Arnold.
4 SPRENGER, R., 2009. Hygiene for management. 15th ed. Doncaster: Highfield Publications.

 

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781