BHOS107
Food and Beverage
This module provides the student with knowledge and competence about the main components of Food and Beverage Operations within the hospitality industry. The material covered in this course will draw on latest information related to the operative aspects of bars, restaurants, kitchens as well as food and beverage control. Besides being given the theoretical approach, students will have the opportunity to discuss important case study drawing on contemporary examples within the F&B industry.
By the end of this programme, participants should be able to:
a. Explain what makes an effective team of serves within the Hospitality sector:
Indicative content:
i. The setting up of, and organization of, the main types of food and beverage serviced
operations including;
ii. Priorities that need to be attended to in order to achieve profitable and customer orientated service operations
iii. Aspects that are involved in the organization and administration of successful food andbeverage operations;
iv. Health, safety and security requirements at the workplace.
b. Identify the core principles of supervising customer service within a Hospitality context to ensure good quality service and enhancement of clients’ experience within a restaurant infrastructure:
Indicative content:
i. Provision and supervision of customer service performance in a teamwork environment;
ii. Principles of identifying staff training needs and implementation thereof;
iii. Supervision of the learner to improve individual and team performance in relation to food and beverage service;
iv. Control and management of resources in food and beverage service operations;
v. Requirements needed to develop the skills and understanding to supervise food and beverage services.
c. Distinguish between the different beverages and food and critically explain the complementarity of such:
Indicative content:
i. Provision of proper advice to customers in relation to food and drinks that complement each other;
ii. Provision of advice on different wines;
iii. Proper planning and organisation of a hospitality orientated event.
d. Understand the proper techniques to prepare and serve different types of beverages and be able to assess the final product before serving:
Indicative content:
i. Hot beverages such as the different types of teas and coffees;
ii. Carbonated drinks and juices;
iii. Types of spirits aperitives and liquors and digestives, wines (including aromatised and fortified wines) and other alcoholic beverages;
iv. Different types of garnishes and accompaniments.
This programme adopts continuous and summative methods of assessment including assignments, online tasks, reflective journals, projects and video presentations. For further details, kindly refer to the Teaching, Learning and Assessment Policy and Procedures.
The Institute for Education is a Further and Higher Education Institution with Licence number 2016-006
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