Aim of the unit:

The aim of this subject is to develop students understanding and expertise in the efficient and effective management of hotel service operations. Students will be provided with practical management skills within an applied context (focusing specifically on food and beverage services) together with the overall theoretical knowledge required to manage a hotel.

The Learning Outcomes for this unit are:

On completing this subject, students will be able to:
a.    Undertake and reflect critically upon food and beverage management functions;
b.    Appraise the key characteristics and complexities of the hospitality industry;
c.    Assess the interdependencies between the hospitality, event, tourism and travel sectors;
d.    Critically reflect upon the key skills and resources needed and applied in hotel food and beverage operations;
e.    Critically analyse and utilise the various ownership/management models of the international accommodation sector;
f.    Evaluate a hotel with regard to its markets, service levels and staffing;
g.    Evaluate the changing nature of environmental, social, technological; and legal trends, influencing hotel operations;
h.    Apply the principles of sustainability to food and beverage operations

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