Modules

Module title: Hospitality Operations
SCQF level: 07:
SCQF credit value: 20.00
ECTS credit value: 10
Module code: TSM07102
Module leader: Gavin Urie
School The Business School
Subject area group: Tourism and Languages
Prerequisites

This module is only available to student studying single or joint honours in Hospitality.
2018/9, Trimester 2, Face-to-Face,
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: CRAIGLOCKHAR
Partner:
Member of staff responsible for delivering module: Gavin Urie
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
The module is taught over weekly lectures covering the theory of hospitality operations (LO1, 3, 4). A one day elementary food hygiene course is taught to meet legislative requirements prior to students attending Edinburgh College Granton Campus workshops in food Production .

Embedding of Employment/PDP/Scholarship Skills
Students are required to prepare and produce a range of dishes thus developing technical skills at Edinburgh College granton Campus. Students are required to appraise key aspects of their learning experience and keep a logbook of recipes undertaken.

Assessment (formative and summative)
Formative assessments take place weekly at the start of the lecture with questions. Summative assessments from the previous week's material take place in weeks 3, 5, 7 with an investigation of key hospitality operations and in week 12 with an essay covering key theoretical areas applied to a case scenario. Students are assessed during each practical session in food production at granton Campus.

Research/Teaching/Linkage
Students are encouraged to research recipes and menus in preparation for practical classes. The essay assessment requires the students to apply key theoretical concepts to a case scenario in Food and Beverage Management. Guest speakers are used to maintain industry links and promote job awareness.

Supporting Equality and Diversity
All materials are provided on Moodle. Additional help is provided during practical sessions at granton campus as required.

Internationalisation
International students are actively encouraged to bring their individual social and cultural knowledge and experience to class, as well as industrial examples drawn from their home countries.
Formative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Summative Assessment:
The University is currently undertaking work to improve the quality of information provided on methods of assessment and feedback. Please refer to the section on Learning and Teaching Approaches above for further information about this module’s learning, teaching and assessment practices, including formative and summative approaches.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Practical classes and workshops 48
Face To Face Lecture 12
Independent Learning Guided independent study 132
Face To Face Seminar 8
Total Study Hours200
Expected Total Study Hours for Module200


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Class Test 10 1 3 HOURS= 0, WORDS= 500
Class Test 10 1 5 HOURS= 0, WORDS= 500
Oral Presentation 10 1 7 , WORDS= 500
Essay 30 3 & 4 13 , WORDS= 1500
Practical Skills Assessment 40 2 1 HOURS= 4, WORDS= 0
Component 1 subtotal: 60
Component 2 subtotal: 40
Module subtotal: 100

Description of module content:

Introduction to the hospitality service concept and provision of food, drink and accommodation to satisfy customer needs. The component elements of the catering cycle are examined, eg concept, purchasing, food and drink planning, production and delivery systems, legislation and control. Food production and service principles are taught in practical classes at Edinburgh College Granton Campus.

Learning Outcomes for module:

LO1: Develop and understand the principles and resources involved in the provision of food, drink and accommodation for the hospitality industry.
LO2: understand and apply technical, practical and social skills appropriate to food production and service.
LO3: explain the requirements and application of legislation pertaining to hospitality operations.
LO4: explain systems for the control of hospitality operations.
Indicative References and Reading List - URL:

Core - DAVIS, B. ET AL (2012) FOOD AND BEVERAGE MANAGEMENT: BUTTERWORTH HEINEMANN, 5th ed. - ISBN: 978041550690
Recommended - SPRINGER, R. (2007) THE FOOD HYGIENE HANDBOOK FOR SCOTLAND: REHIS, 15th ed.
Recommended - WOOD ROY (2015) HOSPITALITY MANAGEMENT: SAGE, 1st ed. - ISBN: 9781446246948
Recommended - BARRISH DAVID (2013) THE MENU: PEARSON, 1st ed. - ISBN: 9780135078662
Recommended - MURPHY JAMES (2013) PRINCIPLES AND PRACTICES OF BAR AND BEVERAGE MANAGEMENT: GOODFELLOW, 1st ed. - ISBN: 9781908999375
Recommended - JULYAN BRIAN (2008) SALES AND SERVICE FOR THE WINE PROFESSIONAL: SOUTH WESTERN CENGAGE LEARNING, 3rd ed. - ISBN: 9781844807895
Recommended - CATERER AND HOTELKEEPER - WWW.
Recommended - COUSINS JOHN ET AL (2014) FOOD AND BEVERAGE SERVICE: HODDER AND STOUGHTON, 9th ed. - ISBN: 9781471807954
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