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MODULE DESCRIPTOR
Module Title
Managing Culinary Resources
Reference CB3977 Version 1
Created March 2022 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 Critically evaluate human resource management approaches applicable to the food service industry.
2 Propose resource plans which address legal requirements for a new food service operation.
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. Using the concept of systems management as the theoretical framework, students explore a range of disciplines concerning the management of food & beverage operations, human resources, and finance as well as the impact of government legislation on operations. Social expectations in the areas of sustainable practice, design, and trends are discussed. Students will develop their financial capabilities through the analysis of financial statements, cash flow and working capital for food service businesses. Pricing strategies, 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 48
Non-Contact Hours 102 102
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 150
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
Description: Closed book, written examination.
Component 2
Type: Coursework Weighting: 60% Outcomes Assessed: 2, 3
Description: Group Project

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The calculation of the overall grade for this module is based on 40% weighting of Coursework 1 (horizontal axis) and 60% weighting of Coursework 2 (vertical axis) components. An overall minimum grade D is required to pass the module.
Examination:
Coursework: A B C D E F NS
A A A B B C E
B B B B C C E
C B C C C D E
D C C D D D E
E C D D E E E
F E E E E F F
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. 2019. Human resource management in the hospitality industry: a guide to best practice. 10th ed. Abingdon: Routledge.
2 DOPSON, L. and HAYES, D. 2019. Food and Beverage Cost Control. 7th ed. Hoboken: Wiley.
3 GREGOIRE, M. 2016. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. New York: Pearson.
4 HAYES, D., HAYES,J. and HAYES, P.2021. Revenue Management for the Hospitality Industry. 2nd ed. Hoboken: Wiley.
5 PAYNE-PALACION, J. and THEIS, M., 2016. Foodservice Management: Principles and Practices. 13th ed. New York: Pearson.
6 SHARMA, A. (ed). 2020. Financial Decision-Making in the Foodserice Industry: Economic Costs and Benefits . Boca Raton: CRC Press

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