Food Service Management (L5) Human Resources in Hotels practitioners of quantity food production Practices of Marriott Internati…

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Department of Travel, Tourism and Hospitality Management
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ICON College of Technology and Management
BTEC HND in Hospitality Management (RQF)
Unit 25: Food Service Management (L5)
Schedule of Work
This unit is aimed at achieving the following learning outcomes:
LO1. Investigate the sourcing and procurement process within a food service organisation.
LO2. Evaluate operations management strategies within a given food service context.
LO3. Explore the importance of ethical management for overall business success.
LO4. Produce an improvement plan for a given organisation challenge within a food service organisation.
Indicative Contents and Lectures
Week 1
Introduction to the unit’s content, an overview of assessment methods
within the unit and the relevance of the topic within the hospitality
Different types of food and beverage service outlets: full service
restaurants; assisted service; fine dining; casual dining and branded
restaurants; bars and pubs; coffee shops.
 Group discussion on
food service operations,
scope and scale etc.
Week 2
The scope of the food and beverage sector, local, national and global
operations. Food supply chain and sourcing and procurement process
of food ingredients. Sourcing and key players.
 Research on F&B
supply chain
 Intro to coursework
Week 3
Procurement management, quantity versus quality of food, cost
 Discussion on food
producing countries
 Tutorials on coursework
Week 4
Dry versus frozen and fresh food. Food transportation, perishability of
food and food storage facilities. Ordering and issuing process.
 Globalisation of food
Week 5
Operations models in food service management. Analytical tools such
as PEST, 5 Forces, Value Chain analysis etc. Key performance criteria
in food service operations.
 Formative feedback
 Group discussion
Week 6
Corporate versus operational strategy. Product placement and
marketing strategy, aligning marketing with operational strategy.
 Tutorials on coursework
Week 7
Service quality and service delivery, issues of human capital, training
and development strategy. Staffing and cost of labour, role of technology
in service delivery.
 Group discussion on the
developing personal
and professional skills
Week 8
Property and facilities management, repairs and maintenance,
refurbishment, leasehold properties and restoration etc. Licensing and
 Discussion on skills for
Week 9
Ethical issues and corporate social responsibility in food service
operations. Legal and legislative issues affecting food service operations
 Tutorials on assignment
and feedback
Department of Travel, Tourism and Hospitality Management
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Week 10
Organisational challenges in food service management, review of
operations management practices versus good practice, Quality
management and quality monitoring processes.
 Formative assessment
and feedback
Week 11
Standard Operating Procedures (SOPs) and measuring against
standard specifications. Monitoring and evaluation of performance
against expectations and tools of analysis and evaluation.
 Presentation on
performance analysis
Week 12
Problem solving techniques, including benchmarking, balance
scorecards, Hoshin Kanri mode, HR life cycle and talent management
change management strategies, strategic alliance, Mergers and
Acquisitions, re-structuring and re-branding etc. Implementation and
action plan
 Tutorial on coursework
 Formative feedback
Week 13
Study week
Final Formative feedback
Week 14
Study week and preparations for assignment submission and Exams
Recommended reading
CHON, K, and MAIER, T. (2010) Welcome to Hospitality: An Introduction. 3rd ed. Delmar, New York: Cengage
HANNAGAN, T. (2008) Management Concept and Practices. 5th ed. Harlow: Pearson.
PAYNE-PALCIO, J. and THEIS, M. (2016) Foodservice Management: Principles and Practice. 13th ed.
Harlow: Pearson.

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