4. Recommend with justification a suitable food production and a Food and Beverage service system for a hospitality business.

MODULE TITLE: Hospitality Operations

 

Learning Outcomes Covered:

4. Recommend with justification a suitable food production and a Food and Beverage service system for a hospitality business.

5. Demonstrate confidence in diverse menu planning and costing in various hospitality businesses (e.g. restaurants, events, catering).

Assessment Questions:

 

1. Explain the synthesis and creativity of the Food production and Food & Beverage Services systems. (LO 4) (25 marks)

2. Critically analyse roles and responsibilities of a Food & Beverage Manager/ Restaurant Manager/Bar Manager/Banquet Manager within the Food & Beverage department. (Select only one manager position among the above positions). (LO 4) (25marks)

3. Identify and analyse the factors affecting Menu Pricing within Food & Beverage outlets. (LO 5) (25 marks)

4. Analyse the Menu Planning considerations and constraints within the Food & Beverage Operations (Restaurants, Events & Catering services)