MODULE DESCRIPTION

The biggest income from managing a hotel is the sale of rooms. Income the second largest is the sale of food and beverages, both sold in outlets–restaurant outlets owned by the hotel as well as food and beverage sales through room service. Implementation of supply and processing, presentation and sales of food and beverages are under the responsibility of the Food and Beverage Division Beverage/Food and Beverage Division. This division is divided into two parts, namely: processing/production (kitchen) and serving (service). The aim of this unit is to provide students with background and operational knowledge of the food and beverage industry. Students will examine the different kind of businesses found within the hospitality sector and the standards associated with them. Students will be expected to learn the operational skills required to work within the food and beverage sector and gain an appreciation for the equipment and technology used in operations. Students will learn how they can gain commercial advantage both operationally and from a marketing perspective. Finally, students will also learn about which factors effect customer’s decision to purchase. Students will be able to use this knowledge as a foundation to develop a career in food and beverage management.

LEARNING OBJECTIVES

1. Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends
2. Demonstrate professional food and beverage service standards in a real working environment
3. Compare the ways that different food and beverage operations use technology to improve operational efficiency
4. Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success

REQUIREMENTS FOR LEARNING MODULE

As in learning using a modular system, the existence of a relationship between one competency standard and another competency standard is a feature of continuous learning. As stated in the Module Position Map, this module does not stand alone but is supported by other competency standards. The prerequisite knowledge, skills, and attitudes that must be possessed when studying this competency are: Managing Conference and Events, Hospitality Consumer Behaviour and Insight, Barista to Bar Management, Food Service Management, Facilities Management