Food and Beverage Management
| Structure Type: | Study unit |
|---|---|
| Code: | RRS2205 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-TR 2009 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2011-2012) |
| Credits: | 6 cr |
| Responsible Teacher: | Salomaa, Kirsi |
| Language of Instruction: | Swedish |
Learning Outcomes
The student gets familiar with the basics of planning of premises and understands the significance of it according to customers comfortability. The student understand the impact of ergonomics for staff and customers. The students can do an HACCP-plan and understands how to estimate the need of cleaning.
The student is able to make a staff plan for a restaurant establishment, can plan menus and beverage lists, can implement the menu analysis. The student understand the significance of standards in maintaining the quality in the restaurant. She understands the key ratios and can use them in planning the functions, she can analyze sales and understands affect of pricing to the profitability of a restaurant.
Student's Workload
Total work load of the course162 h
- of which scheduled studies: 60 h
- of which autonomous studies: 75 h
Prerequisites / Recommended Optional Courses
Meal Experiance, Product Development and Sensory Evaluation, Banqet Management.
Contents
Planning menus and drink lists, menu analyses, licensing permits, pricing, interpretation of various reports, follow up of sales and results, profitability parameters, the principle of HACCP for kitchens. Kitchen, bar, restauant and storage space planning in view of the methods of production and the degree of processing of raw materials. Planning of the storage and the key figures.
Recommended or Required Reading and Other Learning Resources/Tools
Davis, B. Et al., 1998. Food and Beverage Management. 3rd edition. Oxford. Butterworth & Heineman.
Drysdale, A.J., 1998. Profitable menu planning. 2nd edition. New Jersey. Prentice Hall.
Rosendahl, M., 1994. Oikean jalostusasteen merkitys ravintolan kannattavuudelle. Haaga-Instituutti.
Rihlama, S., 1994. Värioppi. Rakennustieto. Helsinki.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, supervised projects, teamwork, excursions.
Assessment Criteria
Excellent 5
The student can evaluate the functions and the result of a restaurant based on the sales analysis and result calculation. She can develop the functions in order to improve the profitability and can make a plan for internal control.
Good 3
The student can evaluate the functions of the dining room and the kitchen. He/she can evaluate the need of cleaning. The student can interpret HACCP-plan to develop the quality.
The student can use the sales analysis and key ratios in planning the functions in a restaurant. She can make the work standards for different tasks.
Satisfactory 1
The student can define a good dining room and working space environment. The student can interpret the need of cleaning and the HACCP-plan.
The student can make food- and beverage lists according to the business idea. She can anaylze sales and count the main key ratios.
Assessment Methods
Project work, exam. Numeric scale (0-5).