EG400-4-FY-CO:
Food and Beverage Management
2023/24
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 05 October 2023
Friday 28 June 2024
15
31 March 2021
Requisites for this module
(none)
(none)
(none)
(none)
(none)
BA N8N6 Events Management with Hospitality
The module aims to develop students 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 students 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.
Students will also evaluate the financial, operational and nutritional tools commonly used in the food and beverage sector as well as designing a viable, conceptual food and beverage offering.
This module aims to enable you to:
1. 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.
2. 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.
3. 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).
4. 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.
At the conclusion of this module you should 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.
No additional information available.
Learning and teaching will take the shape of either classroom based or online 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.
This module does not appear to have a published bibliography for this year.
Assessment items, weightings and deadlines
| Coursework / exam |
Description |
Deadline |
Coursework weighting |
| Coursework |
Report |
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| Coursework |
Project |
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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
Reassessment
Module supervisor and teaching staff
Mr Dimitri Lera, email: ldimit@essex.ac.uk.
Dimitri Lera
Edge Hotel School, ehs@essex.ac.uk
No
No
No
Available via Moodle
Of 28 hours, 28 (100%) hours available to students:
0 hours not recorded due to service coverage or fault;
0 hours not recorded due to opt-out by lecturer(s), module, or event type.
Edge Hotel School
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