Overview

Indicative List:

• Basic management styles and structures within the hospitality industry.

• Organisational planning and management of food & beverage provision including: o The food & beverage offer o Managing staff and resources o Marketing & promotions o Managing food safety / health & safety o Quality management systems o Revenue and cost control o Profitability

• The importance of the service / dining experience.

• The use and development of quality management systems.
• Use of technology within food and beverage operations & management.
• Examination of internal & external factors affecting food and beverage operations management.
• Legislation and its influences on food & beverage management.

Assessment Strategy

Threshold (40%-49%)

No major omissions or inaccuracies in the development of information/skills.

Some grasp of theoretical/conceptual/practical elements.

Integration of theory/practice/information present intermittently in pursuit of the assessed work's objectives

Good (50%-69%)

Much of the relevant information and skills mostly accurately deployed.

Adequate grasp of theoretical/conceptual/practical elements.

Fair integration of theory/practice/information in the pursuit of the assessed work's objectives

Some evidence of the use of creative and reflective skills

Excellent (70% and above)

An outstanding performance, exceptionally able

The relevant information accurately deployed.

Excellent grasp of theoretical/conceptual/practice elements.

Good integration of theory/practice/information in pursuit of the assessed work's objectives.

Strong evidence of the use of creative and reflective skills

Learning Outcomes

• Define and develop effective quality management systems that can influence customer satisfaction and operational profit within food and beverage operations

• Establish how the effective management of food and beverage operations can be contribute to revenue generation and profit

• Identify and critically analyse the internal and external factors that impact on the planning, management and control of food and beverage operations

• Recognise how the provision of food and beverage is managed within the hospitality industry