EG123-4-AP-CO:
Food and Beverage Management

The details
2024/25
Edge Hotel School
Colchester Campus
Autumn & Spring
Undergraduate: Level 4
Current
Thursday 03 October 2024
Friday 21 March 2025
15
22 March 2024

 

Requisites for this module
(none)
(none)
(none)
(none)

 

(none)

Key module for

BA N888 Events Management,
BA NA88 Events Management (Including Year Abroad),
FDA N889 Events Management

Module description

The module aims to develop your understanding of gastronomy as well as current trends in food and beverage and how culture, societal expectations and consumer demands influence the food and beverage offerings of events, restaurants, hotels and other food establishments.


It will provide you with an understanding and insight into food and beverage commodities, how they are created and used as well as the processes used in the sourcing, purchasing, production and service of food and beverage within the events and hospitality industry.

Module aims

The aims of this module are to enable students to:



  • Investigate the development of gastronomy and the methods of food and beverage production and service:

    • The history and cultural influences of food and beverage and the development of the concept of gastronomy.

    • The cultural and social significance of food and beverage offerings in the UK and internationally.

    • The size and scope of food and beverage operations and the different sectors within the industry.

    • Food and beverage production systems and methods.

    • Food and beverage service systems and methods.



  • Understand the physical nature of food and beverage commodities and their usage in professional outlets:

    • The characteristics of different food and beverage commodities.

    • Sourcing, provenance, purchasing stock control, storage and stocktaking procedures.

    • Food and beverage control systems and cost management.



  • Research and analyse the development of events and the changing face of contemporary dining and cultural food trends:

    • Evaluating contemporary issues and developments in food and beverage concepts and offerings (including environmental, ethical, sustainability, technological, societal, nutritional, legal etc).

    • Society’s perspective relationship with food and beverage offerings (eg food as an art form; food and beverage tourism; the rise of celebrity chefs; obesity and its impact on society etc).



  • Design a financially and ethically viable event menu targeted to a specific market:

    • Menus and the fundamentals of menu construction, pricing and design.

    • Profit sensitivity analysis, food and beverage revenue management and menu engineering;
      Food and beverage merchandising, sales and up-selling.



Module learning outcomes

By the end of this module, students will be expected to be able to:



  1. Investigate the development of gastronomy and the methods of food and beverage production and service.

  2. Understand the physical nature of food and beverage commodities and their usage in professional outlets.

  3. Research and analyse the development of events and the changing face of contemporary dining and cultural food trends.

  4. Design a financially and ethically viable event menu targeted to a specific market.

Module information

No additional information available.

Learning and teaching methods

The module will be delivered via:

  • Classroom based lectures and seminars, where Wivenhoe House will be used to contextualize theory and illustrate practice.

Self-managed learning will supplement seminars where you will be provided with guidance on required reading and on-line learning resources.

Bibliography

This module does not appear to have a published bibliography.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Coursework weighting
Coursework   Report     
Coursework   Project     

Exam format definitions

  • Remote, open book: Your exam will take place remotely via an online learning platform. You may refer to any physical or electronic materials during the exam.
  • In-person, open book: Your exam will take place on campus under invigilation. You may refer to any physical materials such as paper study notes or a textbook during the exam. Electronic devices may not be used in the exam.
  • In-person, open book (restricted): The exam will take place on campus under invigilation. You may refer only to specific physical materials such as a named textbook during the exam. Permitted materials will be specified by your department. Electronic devices may not be used in the exam.
  • In-person, closed book: The exam will take place on campus under invigilation. You may not refer to any physical materials or electronic devices during the exam. There may be times when a paper dictionary, for example, may be permitted in an otherwise closed book exam. Any exceptions will be specified by your department.

Your department will provide further guidance before your exams.

Overall assessment

Coursework Exam
100% 0%

Reassessment

Coursework Exam
100% 0%
Module supervisor and teaching staff
Mr Dimitri Lera, email: ldimit@essex.ac.uk.
Dimitri Lera
Edge Hotel School, ehs@essex.ac.uk

 

Availability
Yes
No
No

External examiner

No external examiner information available for this module.
Resources
Available via Moodle
No lecture recording information available for this module.

 

Further information
Edge Hotel School

Disclaimer: The University makes every effort to ensure that this information on its Module Directory is accurate and up-to-date. Exceptionally it can be necessary to make changes, for example to programmes, modules, facilities or fees. Examples of such reasons might include a change of law or regulatory requirements, industrial action, lack of demand, departure of key personnel, change in government policy, or withdrawal/reduction of funding. Changes to modules may for example consist of variations to the content and method of delivery or assessment of modules and other services, to discontinue modules and other services and to merge or combine modules. The University will endeavour to keep such changes to a minimum, and will also keep students informed appropriately by updating our programme specifications and module directory.

The full Procedures, Rules and Regulations of the University governing how it operates are set out in the Charter, Statutes and Ordinances and in the University Regulations, Policy and Procedures.