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Food and Beverage

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Food and Beverage
Food & Beverage Operations
May2010

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1

Content
I. II. Description Learning Outcomes

III. Syllabus IV. Assessment V. Chapters 1 - 8

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Description

Description

The aim of the Food & Beverage Operations module is to provide students with an understanding of the operational & supervisory aspects of running a food & beverage operation for an international clientele in a range of establishments. To encourage an appreciation of the origins of such systems & to understand the various factors involved in meeting customer needs. Students will gain an understanding of food & beverage & its service in a variety of styles of restaurant & establishments & they will have sufficient knowledge to produce a broad plan for specified food & beverage operations.

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Content
I. II. Description Learning Outcomes

III. Syllabus IV. Assessment V. Chapters 1 - 8

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Learning Outcomes

Summary of Learning Outcomes

On completion of this module, students will be able to: Demonstrate knowledge of the key functional areas of the food & beverage operation Describe the kitchen operation including food production systems, methods of cookery, kitchen layout & commodities Demonstrate the different methods of purchasing & food storage Examine the appropriateness of the different methods of food & beverage service to manage customer expectations Develop & plan menus according to customer requirements Describe the different types & requirements of banqueting functions

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Content
I. II. Description Learning Outcomes

III. Syllabus IV. Assessment V. Chapters 1 - 8

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Syllabus – Part 1 of 3

Syllabus
● Restaurant concepts & types of outlets; banqueting, fast food,
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