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HOSP6040 - Food Service & Operations

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Title:Food Service & Operations
Long Title:Food Service & Operations
Module Code:HOSP6040
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Next Review Date: November 2020
Module Coordinator: Noel Murray
Module Author: SEAMUS FORDE
Module Description: The learner develops a broader competency in the understanding of food and restaurant operations. Awareness of the supervisory role and all aspects of health and safety within the hospitality setting. Food origins, fair trade and artisan foods. Modify food recipes to suit dietary requirements, such as diabetes, gluten free and lactose intolerant. Awareness of seasonal and local ingredients.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explain the importance of the supervisory role in Food and Beverage operations, apply all aspects of health and safety within the hospitality environment
LO2 Identify and compile a range of Menus suitable for hospitality operations.
LO3 Discuss the nature of demand for current Food and Beverage products.
LO4 Explain the importance of planning and implementation of Food Production Systems.
LO5 Identify a range of equipment within the food service operation.
LO6 Competently perform a broader range of restaurant service skills to include semi and full silver service, wine service, suggestive selling and customer care.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

Hospitality Operations
 

Module Content & Assessment

Indicative Content
Health & Safety
General Legislation & Regulatory Requirements. Hazard Identification and Risk Assessment within Health & Safety. Further development of HACCP legislation.
Culinary & Restaurant Operations - Menu Styles & Product Knowledge
Menu types and design, layout and terminology. Menu constraints. New food trends to market. Identification, evaluation and quality control of food commodities.
Culinary & Restaurant Operations - Preparation & Food Service
Restaurant mise en place and operational service. Efficient Meal Service, Types & Styles of Service. Sous-Vide, Cook-Chill Food Production Systems. Vacuum Pack machine, Paco jet, flambe and gueridon service equipment. Reflection.
Restaurant Operations - Customer Care
Customer expectations and feedback. Communication and selling, Overseeing sales & complaint handling in a supervisory role. The meal experience, dining trends and food service styles.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Competency in advanced skills, taking directive, responsibilities in efficiency of work techniques. Equipment. Plate and table presentation. Taking supervisory roles in service. 1,2,4,5 35.0 Every Week
Practical/Skills Evaluation Competency in restaurant operations, taking directive, team work, skills in lunch service and dealing with the customer. 1,5,6 35.0 Every Week
Short Answer Questions In Class Test Health & Safety, supervisory awareness, Menu styles and dietary restrictions, food trends, food production systems and equipment within the hospitality industry. Managing the dining experience, customer communication, suggestive selling, dining trends and types of menus. 1,2,3,4,5 30.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Restaurant Skills 3.0 Every Second Week 1.50
Lab Kitchen Preparation 3.0 Every Second Week 1.50
Lab Food preparation and Restaurant Theory 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) Independent study 2.0 Every Week 2.00
Total Hours 10.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Restaurant Skills 3.0 Every Second Week 1.50
Lab Kitchen Preparation 3.0 Every Second Week 1.50
Lecture Food Preparation and Restaurant Theory 2.0 Every Week 2.00
Independent & Directed Learning (Non-contact) No-contact Independent Learning 2.0 Every Week 2.00
Total Hours 10.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 

Module Resources

Recommended Book Resources
  • Victor Ceserani, Ronald Kinton, David Foskett 2015, Practical cookery, 13th. Ed., Hodder & Stoughton London [ISBN: 9781471839573]
  • Dennis Lillicrap and John Cousins 2014, Food and Beverage Service, 9th. Ed., Hodder Education [ISBN: 9781444112504]
  • David Foskett, Victor Ceserani 2007, Ceserani and Kinton's the Theory of Catering, 11 Ed., 17, Oxford University Press, USA U.K. [ISBN: 9780340939260]
Supplementary Book Resources
  • Clayton W. Barrows, Introduction to Hospitality Industry, 8th Ed. [ISBN: 9780470399163]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OHCMA_7 Bachelor of Business in Hospitality Management 2 Mandatory
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 2 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie