Module ETB-2002:
Food & Beverage Bus Man
Food & Beverage Business Management 2022-23
ETB-2002
2022-23
Bangor Business School
Module - Semester 1 & 2
20 credits
Module Organiser:
Debbie Gilliland
Overview
Indicative List:
- Basic management styles and structures within the hospitality industry.
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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
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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 --D / 40%>The student’s conceptual awareness of the theory and practice contained within the module has only generated a narrow range of ideas and analysis. The student’s responses are loosely defined in relation to the conclusions, with limited evidence of linking abstract theories to a range of specialised skills and practices. The assessment demonstrates limited personal application of academic skills and is reliant upon a narrow range of sources
-good --B / 50%>The student’s conceptual awareness of the theory and practice contained within the module has generated a broad range of ideas and analysis. The student’s responses are closely defined in relation to the conclusions, with some evidence of linking abstract theories to a range of specialised skills and practices. The assessment demonstrates personal application of academic skills and is based upon a varied range of sources.
-excellent --A / 70%>The student’s conceptual awareness of the theory and practice contained within the module has generated a relevant range of ideas and analysis. The student’s responses are clearly defined in relation to the conclusions, with consistent evidence of linking abstract theories to a range of specialised skills and practices. The assessment demonstrates comprehensive personal application of academic skills and is based upon a diverse range of sources.
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
Assessment type
Crynodol
Description
Assessment 1: Individual Essay
Weighting
40%
Assessment type
Crynodol
Description
Exam
Weighting
60%