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MODULE DESCRIPTOR
Module Title
Managing Culinary Resources
Reference BS3977 Version 2
Created May 2017 SCQF Level SCQF 9
Approved July 2016 SCQF Points 15
Amended August 2017 ECTS Points 7.5

Aims of Module
To provide students with the knowledge and capabilities to effectively evaluate, plan and manage physical, human and financial resources in the food service and wider hospitality sectors.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Propose resource plans which address legal requirements for a new food service operation
2 Critically evaluate human resource management approaches applicable to the food service industry
3 Apply financial analysis and techniques in management decision-making.

Indicative Module Content
The module explores the practice of hospitality management in both social and commercial contexts. Students explore a range of disciplines concerning the management of finance, human resources, suppliers and the the physical product, and the impact of government legislation and agencies on operations. Social expectations in the areas of sustainable practice, design, and trends such as slow food are explored from both the prescribed and USP perspectives. Students will develop their financial capabilities through the analysis of financial statements, cash flow and working capital for food service businesses. Pricing strategies, yield management, profit planning, performance measurement and risk analysis are also examined.

Module Delivery
Key concepts are introduced and illustrated through lectures, student centred learning exercises and directed reading,supplemented with tutorial sessions, guest speakers and study visits.

Indicative Student Workload Full Time Part Time
Contact Hours 48 N/A
Non-Contact Hours 102 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
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.
Component 1
Type: Examination Weighting: 40% Outcomes Assessed: 2
Description: Written examination
Component 2
Type: Coursework Weighting: 60% Outcomes Assessed: 1, 3
Description: Group Project

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by two components: C1 - Examination - 40% weighting. C2 - Coursework - 60% 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.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery at BHMS, Luzern, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 BOELLA, M and GOSS-TURNER, S. 2013. Human resource management in the hospitality industry: a guide to best practice. 9th ed. Abingdon: Routledge.
2 GUILDING, C. 2014. Accounting essentials for hospitality managers. 3rd ed. Abingdon: Routledge.
3 LASHLEY, C., 2009. Hospitality retail management. Oxon: Butterworth-Heninemann.
4 SLOAN, P., LEGRAND, W. and CHEN, J., 2013. Sustainability in the hospitality industry: principles of sustainable operations. 2nd ed. Abingdon: Routledge.
5 STURMAN, M., CORGEL, J. and VERMA, R., 2011. The Cornell School of Hotel Adminstration on Hospitality: cutting edge thinking and practice. Hoboken: Wiley

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