Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food Service Management | |||
| Reference | BS3980 | 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 enable students to develop the knowledge and skills required to successfully manage a catering operation, and; to develop a critical understanding of the elements comprising the meal experience and systems required to successfully manage them. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Demonstrate clear knowledge of customer service and apply a variety of facilities design concepts to manage and enhance the meal experience |
| 2 | Implement quality management systems and establish employee training programs to achieve operations and strategic goals |
| 3 | Plan supply chains and inventory control systems for a food and beverage operation |
| 4 | Demonstrate an in-depth understanding of past, present and future trends in restaurant and hotel food service operations |
| 5 | Evaluate factors and consequences of distinct competence in a range of leading food-based operations. |
| Indicative Module Content |
|---|
| The module explores a variety of food service operations from two key perspectives: the consumer and the manager, and the key elements which ensure satisfaction and business success. Expectations, influences, controllable variables and responding to non-controllable variables are explored. Target markets, understanding your customer and cultural variations provide a background to creating successful concepts, before students examine the key areas of design, operating systems, and quality management systems. Staffing requirements, key competencies, training practices and business culture are also evaluated, leading students to the proposal of a well-conceptualized management concept for a catering operation of their choice. |
| 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: | 1, 2 |
| Description: | Written examination | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 60% | Outcomes Assessed: | 3, 4, 5 |
| 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 | FORD, R., STURMAN, M. and HEATON, C., 2011. Managing quality service in hospitality: how organizations achieve excellence in the guest experience. New York: Cengage. |
| 2 | HUDSON, S. and HUDSON, L., 2010. Customer service in tourism and hospitality. Oxford: Goodfellow Publishing. |
| 3 | LAWS, E. and THYNE, M., 2005. Hospitality, tourism, and lifestyle concepts: implications for quality management and customer satisfaction. Abingdon: Routledge. |
| 4 | THOMAS, C., NORMAN, E.J. and KATSIGRIS, C., 2014. Design and equipment for restaurants and foodservice: a management view. 4th ed. Hoboken: Wiley. |
| 5 | WALKER, J., 2014. The restaurant: from concept to operation. 7th ed. Hoboken: Wiley. |