Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food and Beverage Management | |||
| Reference | CB2102 | Version | 2 |
| Created | August 2022 | SCQF Level | SCQF 8 |
| Approved | June 2018 | SCQF Points | 15 |
| Amended | August 2022 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To enable the student to develop prior learning and apply this to a management role. To provide a learning opportunity relating to quality food and beverage provision in the hospitality industry. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Plan, organise and manage a practical scenario. |
| 2 | Investigate and discuss the trends of food and beverage management. |
| 3 | Recognise and discuss the role of food and beverage management. |
| 4 | To define and critically appraise the characteristics which represent quality food and beverage management. |
| Indicative Module Content |
|---|
| Management of risk assessment. Food and beverage yield management. Health promotion. Operations management, quality and profit. Professional management skills. Customer service. |
| Module Delivery |
|---|
| This module is delivered via a seies of lectures ,tutorials and practical sessions. There are also workshop exercises and industrial visits. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 44 | N/A |
| Non-Contact Hours | 106 | 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: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | Individual Portfolio Assessment | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Explanatory text: The calculation of the overall grade for this module is based on 100% weighting of C1. An overall minimum grade D is required to pass the module. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | The student needs to achieve an A in C1 |
| B | The student needs to achieve a B in C1 |
| C | The student needs to achieve a C in C1 |
| D | The student needs to achieve a D in C1 |
| E | The student needs to achieve an E in C1 |
| F | The student needs to achieve a F in C1 |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | Food and Beverage Operations(BS1302) or equivalent. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | DAVIS, B., et al., 2018. Food and beverage management. 6th ed. Oxford: Routledge. |
| 2 | KINTON, R., CESERANI, V. and FOSKETT. D., 2004. Practical Cookery. 10th ed. London: Hodder Education. |
| 3 | WOOD, R.C., 2018. Strategic questions in food and beverage management. 2nd ed. Oxford: Routledge. |
| 4 | COUSINS, J.A. et al., 2022. Food and Beverage Management:for the hospitality, tourism and event industries. Oxford: Goodfellow Publishers. |
| 5 | International Journal of Contemporary Hospitality Management. |