|1.||Demonstrate and apply theoretical knowledge of the hospitality sector (including relevant standards and legislation) as pertains to the successful operation and management of food, wine and catering services within a hospitality setting;|
|2.||Design and manage a contemporary food, wine and catering service based on service management principles and the identification, analysis and evaluation of a range of appropriate sources (both theoretical and practical);|
|3.||Demonstrate problem-solving, decision-making and communication skills during a contemporary food, wine and catering service;|
|4.||Reflect upon their ability to work as part of a coherent team, including the ability to: solve real-world problems in a timely and effective manner; manage resources; work within a multi-cultural workforce; and achieve specific goals; and|
|5.||Analyse their ability to adapt and apply management concepts, principles and theories as relevant to the hospitality sector.|
|Presentation||Present written proposal on managing restaurant service.||30%|
|Test||Weekly knowledge tests (online)||20%|
|Practicum||Manage restaurant service – practical||20%|
|Report||Final report and reflection||30%|
Food and Beverage Management, (6th edition),
Davis, B., Lockwood, A., Alcott, P. & Pantelidis, I., (2018),
Routledge, London UK and New York USA.
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