| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| LO1 |
Perform both the task and the interpersonal requirements of service |
| LO2 |
Explain the need for and apply effective hygienic procedures in the care and cleaning of public areas and bedrooms at operational level. |
| LO3 |
Apply knowledge of the key functional areas of Front Office and create reservation tasks using a Property Management System with related theory. |
| LO4 |
Outline and display an awareness of the legal and contemporary issues in the licensed trade industry. |
| LO5 |
Perform the day-to-day operational tasks associated with beverage service. |
| LO6 |
Identify the production methods and characteristics of popular beverages. |
| 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.
|
| All students must be certified in Manual Handling, Ecolab and "Food Safety for You" before taking part in practical elements of the module. |
| Indicative Content |
|
Front Office - Theory & Practice
The Accommodation Product and the hotel guest. Organisation of hotels. Personal Presentation. Identifying the needs of different types of guest, managing guest service and room rates.
|
|
Accommodation - Theory & Practice
Servicing of occupied, vacant and departure rooms and public areas. Identification and reporting of maintenance issues, turndown service, preparation of rooms for specific needs, cleaning equipment and chemicals.
|
|
Bar Operations - Theory & Practice
Introduction to the licensed trade industry. Current issues affecting the industry. Responsible service of alcohol and legal requirements.
|
|
Bar Operations - Product Knowledge
Introduction to the flavour and palate of Spirits, Liqueurs & Wines. Cocktail and mixed drink ingredients and prepararion. Aperitif & Digestif drinks.
|
| Recommended Book Resources |
|---|
- Cousins, J., Lillicrap, D. & Weekes, S. 2014, Food and Beverage Service, 9th Ed., Hodder Education [ISBN: 978-147180795]
- Gary K. Vallen, Jerome J. Vallen 2013, Check-in Check-out:Managing Hotel Operations, 9th Ed Ed., Pearson Education Ltd [ISBN: 978-013270671]
- David K. Hayes 2012, Foundations of Lodging Management, Prentice Hall [ISBN: 9780132560894]
- Adam W. Freeth, Bartending, New Holland [ISBN: 1780090021]
|
| Supplementary Book Resources |
|---|
- Jatashankar R. Tewari. 2009, Hotel front office, 1st Ed Ed., Oxford [Oxfordshire]; Oxford University Press [ISBN: 9780195699197]
- James. A Bardi 2006, Front Office Managemant, 5th Ed Ed., Wiley & Sons [ISBN: 978-047063752]
|
| This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
- website: Irish Accommodation Services Institute
- website: International Bartenders Association
- Website: Irish Hotel and Catering Review
|
