Ecole de Savignac >> Learning Avenue >> Formations proposées >> Foundation Degree >> Programme et calendrier >> Food and Beverage Operations
Food and Beverage Operations
Welcome to the module
Welcome to the Food and Beverage Operations Module, I hope you find the learning that has been planned for you interesting. This module study guide (MSG) is designed to help you follow and successfully complete the module. It contains a lot of important information so you are encouraged to read it carefully and ask any questions you might have. The MSG will be referred to each week so you are encouraged to bring it along to your classes or keep it in a place where you can easily refer to it. Like all modules, this one also expects a lot of hard work and that you take an active role in its study. Please do not hesitate to ask for guidance or assistance should you require it.
Module summary
The successful management of a hospitality operation requires a fundamental knowledge of the range of techniques involved in the production and service of food and drink. The module aims to introduce you to the fundamental theory and practical aspects of food and beverage operations. It will also examine a range of essential skills required to operate within your own work environment.
Module Aim
The module introduces you to a range of production and service systems and develops an appreciation of the financial contribution made by the sale of space. The module aims to emphasise the central role of effective planning and organisation to the continued success of the food and beverage operation. In addition students will be expected to develop relevant practical skills through exposure to structured workshops to enable them to build an understanding of key aspects of food service operations.
Learning outcomes
At the completion of the module you will be able to:
1. Understand the planning, implementation and control processes involved in designing food production and delivery systems.
2. Demonstrate knowledge and operational skills applicable to a range of food and beverage environments.
3. Demonstrate an understanding of the importance of the financial contribution to the sale of space.
4. Understand the various methods used to maximise revenues in food and beverage operations.
5. Understand the need to work safely and hygienically within the food production environment.
6. Explain the planning and organisation of production and delivery systems.
Learning Resources
Materials to be provided
You will be provided with the module study guide at the outset of the module. It is important that you read this carefully and bring it with you to the timetabled classes each week. In addition to the reading outlined in the module study guide you may also be issued with supplementary handouts in class.
