Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food and Drink Management | |||
| Reference | CB2103 | Version | 1 |
| Created | March 2024 | 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 drink 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 drink management. |
| 3 | Recognise and discuss the role of food and drink management. |
| 4 | To define and critically appraise the characteristics which represent quality food and drink management. |
| Indicative Module Content |
|---|
| Management of risk assessment. Food and drink yield management. Health promotion. Operations management, quality and profit. Professional food and drink management skills and development, systems and service. Supply and sustainability related to food. Customer service. It engages students with UNESCO’s Education for Sustainable Development Systems Thinking and Self Awareness competencies in terms of recognising and understanding relationships between food and drink management, supply, control, production and safe consumption for consumers and factors that can impact these processes. |
| Module Delivery |
|---|
| This module is delivered via a series of lectures, tutorials, workshops and practical sessions. |
| 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 Drink 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. |