Unit 5 – Food and Beverage Management
Unit 5 – Food and Beverage Management
Essential Information
| 1. This unit runs for ten weeks with four hours of learning per week. 2. Typically this is broken down into two two hour blocks of learning per week. 3. Each lesson is typically resourced with a lesson plan, powerpoint, additional reading material, videos and an online quiz or forums for you to participate in. 4. Every week there will be an opportunitiy for formative feedback through either dialogue in a forum with your teacher and peers OR a quiz. The quiz will help you review your learning and re-direct you to sources which may help you. The quizzes will also give you experience of the types of questions which will be examined in weeks 5 and 10. 5. In weeks 5 and 10 there will be online examinations, there will be a revision quiz for . Week 5 is a mid-term and week 10 is an end of unit examination. More details can be found below. 6. This unit is worth 2 credits towards the Certificate in Business and Hospitality; the minimum pass percentage is 70%. Further details can be found in the specification. |
Unit aim
This unit will enable learners to understand the dynamic environment of the food and beverage industry and develop skills in analyzing food and beverage operations.
Unit introduction
The unit is designed to help learners plan for quality food and beverage production and delivery through practical application and management activities.
Learners will develop the tools needed to apply objective, constructive, and evaluative skills across various settings and situations.
This unit covers the principles of Food and Beverage Management. Emphasis is placed on the cost control cycle, menu management, quality control, menu design, and F&B operation organization.
Learning outcomes and assessment criteria
To pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
Grading Scheme
| Assessment type | Grade percentage toward final grade |
| Mid-term exam (week 5) | 30% |
| Individual project: Create a menu for a specific restaurant Menu Design Oral Presentation of menu concept (Week 9) | 20% 15% |
| Final exam (week 10) | 35% |
| Total | 100% |
General Goals, objectives, and assessment criteria
| Learning Outcomes | Assessment Criteria |
| 1 Understand different food and beverage production and service categories | 1.1 discuss the characteristics of food production and food and beverage service categories 1.2 discuss factors affecting recipes and menus for specific outlets 1.3 justify the suitability of systems for particular food and beverage outlet |
| 2 Understand the financial controls used in food and beverage operations | 2.1 Understand statements in food and beverage operations 2.2 demonstrate the use of cost and pricing processes 2.3 Understand the purchasing process 2.4 Understand the cost of waste and the importance of training |
| 3 Understand the importance of service, marketing, and menu engineering | 3.1 Demonstrate superior service, using various selling techniques, and psychology 3.1 Discuss marketing techniques to attract the target market 3.2 Justify a Unique Selling Proposition (USP) by practicing menu engineering |
| 4 Be able to design a menu for a restaurant | 4.1 compile food and beverage menus for a restaurant 4.2 justify the selection and suitability of recipes for menus 4.3 Describe a menu items on a menu based on their recipe |
Detailed goals and objectives:
By the end of this course the student will be able to:
| Assess the importance of F&B management’s role in relation to Human Resources functions |
| Assess the importance of proper supervision of F&B staff members |
| Assess the purpose in periodic menu evaluation |
| Assess what goes into providing good service to guests and describe a sample service sequence |
| Create principles of menu development through menu engineering |
| Create with other Learners to develop a F&B business plan for a commercial outlet |
| Contrast the different types of Food & Beverage services and events in commercial and non-commercial operations |
| Differentiate between various facility design, layout and equipment in the food and beverage organization |
| Evaluate a variety of managerial, production and service positions, roles, organization charts and structures |
| Evaluate and appraise the trends of the F&B industry for the foreseeable future |
| Evaluate on how control procedures help managers assess operational results |
| Evaluate the menu through its pricing, schedules, design and planning methods |
| Examine the importance of choosing the correct supplier and maintaining the relationships established |
| Explain and defend how production planning can help food service operations meet and exceed guest expectations |
| Identify standard portion costs for food and beverage items on the basis of standard recipes; determine standard F&B costs, and pricing menu items |