Food Service Management (L5) | My Assignment Tutor

Department of Travel, Tourism and Hospitality ManagementPage 1 of 2ICON College of Technology and ManagementBTEC HND in Hospitality Management (RQF)Unit 25: Food Service Management (L5)Schedule of WorkThis 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. SessionIndicative Contents and LecturesActivityWeek 1Introduction to the unit’s content, an overview of assessment methodswithin the unit and the relevance of the topic within the hospitalityoperations.Different types of food and beverage service outlets: full servicerestaurants; assisted service; fine dining; casual dining and brandedrestaurants; bars and pubs; coffee shops. Group discussion onfood service operations,scope and scale etc.Week 2The scope of the food and beverage sector, local, national and globaloperations. Food supply chain and sourcing and procurement processof food ingredients. Sourcing and key players. Research on F&Bsupply chain Intro to courseworkassignmentWeek 3Procurement management, quantity versus quality of food, costconsideration. Discussion on foodproducing countries Tutorials on courseworkassignmentWeek 4Dry versus frozen and fresh food. Food transportation, perishability offood and food storage facilities. Ordering and issuing process. Globalisation of foodtrade-VideopresentationWeek 5Operations models in food service management. Analytical tools suchas PEST, 5 Forces, Value Chain analysis etc. Key performance criteriain food service operations. Formative feedback Group discussionFranchisingWeek 6Corporate versus operational strategy. Product placement andmarketing strategy, aligning marketing with operational strategy. Tutorials on courseworkassignmentsWeek 7Service quality and service delivery, issues of human capital, trainingand development strategy. Staffing and cost of labour, role of technologyin service delivery. Group discussion on thedeveloping personaland professional skillsWeek 8Property and facilities management, repairs and maintenance,refurbishment, leasehold properties and restoration etc. Licensing andfranchising. Discussion on skills formanagersWeek 9Ethical issues and corporate social responsibility in food serviceoperations. Legal and legislative issues affecting food service operations Tutorials on assignmentand feedback Department of Travel, Tourism and Hospitality ManagementPage 2 of 2 Week 10Organisational challenges in food service management, review ofoperations management practices versus good practice, Qualitymanagement and quality monitoring processes. Formative assessmentand feedbackWeek 11Standard Operating Procedures (SOPs) and measuring againststandard specifications. Monitoring and evaluation of performanceagainst expectations and tools of analysis and evaluation. Presentation onperformance analysisWeek 12Problem solving techniques, including benchmarking, balancescorecards, Hoshin Kanri mode, HR life cycle and talent managementchange management strategies, strategic alliance, Mergers andAcquisitions, re-structuring and re-branding etc. Implementation andaction plan Tutorial on courseworkassignment Formative feedbackWeek 13Study weekFinal Formative feedbackWeek 14Study week and preparations for assignment submission and Exams Recommended readingBooksCHON, K, and MAIER, T. (2010) Welcome to Hospitality: An Introduction. 3rd ed. Delmar, New York: CengageLearning.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:


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