EG403-4-FY-CO:
Food and Beverage Management

The details
2019/20
Edge Hotel School
Colchester Campus
Full Year
Undergraduate: Level 4
Current
Thursday 03 October 2019
Friday 26 June 2020
15
12 April 2019

 

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

 

(none)

Key module for

BA N863OS Hotel Management,
BA N863SS Hotel Management,
FDA N86GSS Hotel Management

Module description

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.

Module aims

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.

Module learning outcomes

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.

Module information

No additional information available.

Learning and teaching methods

Learning and teaching will take the shape of lectures followed by group seminars where Wivenhoe House will be used to contextualize theory and illustrate practice. Self-managed learning using will supplement seminars where you will be provided with guidance on required reading and on-line learning resources using Moodle.

Bibliography

This module does not appear to have a published bibliography.

Assessment items, weightings and deadlines

Coursework / exam Description Deadline Weighting
Coursework Report 29/11/2019
Coursework Project 09/04/2020

Overall assessment

Coursework Exam
100% 0%

Reassessment

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

 

Availability
No
No
No

External examiner

Dr David Graham
Sheffield Hallam University
Principal Lecturer - Hospitality Management ext. 6090
Resources
Available via Moodle
Of 32 hours, 32 (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).

 

Further information
Edge Hotel School

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