Unit 6 – Food Service Theory and Practice AND Unit 9 – Bar and Beverage Management
Unit 6 – Food Service Theory and Practice AND Unit 9 – Bar 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 and Lobster Ink learning to complete. 4. Assessment components are in several parts– please see details below. Please note final results for these two units will not be given until the March of year 2 upon completion of the practical assessment. 5. These unit are worth 2 credits each towards the Certificate in Business and Hospitality; the minimum pass percentage is 70%. Further details can be found in the specification. |
Assessment overview for unit 6 and 9 combined.
Unit 6
Unit aim
This unit will enable students to understand the management theory necessary to control a beverage operation and understand the product. Emphasis is placed on social skills, customer relations, bar planning, and the legal aspects of beverage operation. Product knowledge includes the origin, identification, and production of alcoholic beverages.
Unit introduction
This unit gives students an overview of the procedures associated with the organization of food service. Students will investigate why staff organization and operation methods vary in different hospitality businesses depending on the outlet’s particular requirements.
The cost implications of the choice of service methods will also be explained.Students will look at the importance of effective supervisory and organizational practices to a food service business, including following procedures and maintaining good liaison with other departments within the business.
Students will gain insight into staff management, adequate preparation, use and control of resources, and fair operating and sales information maintenance. Students will understand the importance of relevant legislation, regarding hygiene, safety, and dangers in the food service industry.
Learning outcomes and assessment criteria
On completion of this unit a learner should:
1. Know the organization of staff and service methods within food service operations.
2. Discuss food service practices and procedures and liaison with other departments.
3. Examine the importance of legislation and regulations within food service organization.
4. Create a workflow system analysis of food service environments.
Assessment scheme
Formative assessment – weekly quizzes – 100% completion
Summative assessments – as per the table below.
| Assessment type | Assessment outline | Grade percentage toward final grade |
| Lobster Ink | These are ongoing Lobster Ink assessments which are blended in to the online learning components | 30% |
| Project | Setting a table project | 50% |
| Practical | Assessed in your formal visit | 40% |
| Total | 100% |
Detailed goals and objectives
By the end of this course the student will be able to:
THEORY COMPONENTS:
| 1.Identify the knowledge to explain the food and beverage service profession |
| 2. Explain the steps in resolving customer complaints to satisfy guests |
| 3. Differentiate ways to manage service to customer with special needs and guest’s expectations |
| 4. Examine the importance of personal mise-en-place and grooming for servers |
| 5. Describe proper meal service and clearing for banquets, room service, specific meals, and other types of service |
| 6. Know the traditional hierarchy of the service employees |
| 7. Explain how motivating and training servers help an operation deliver excellent customer service |
| 8. Explain techniques of suggestive and up-selling |
| 9. Describe dishes in an appetizing way |
PRACTICAL COMPONENTS – PLEASE NOTE THESE WILL BE ADDRESSED THROUGH YOUR PRACTICAL ASSESSMENT BUT THE SKILLS COME FROM THE THEORY ABOVE.
| 1. Differentiate F&B equipment and material |
| 2. Identify service equipment and interpret professional terms |
| 3. Set the tables (linens, cutlery, glasses) |
| 4. Clear plates and drinks from the tables |
| 5. Memorize the à la carte menu and beverage list |
| 6. Distinguish between a variety of service styles |
Unit 9
Unit aim
This unit will provide students with the ability to manage beverage operations in different settings. It will also give them a theoretical introduction to preparing and serving drinks in the hospitality industry. They will identify different types of drinks and the correct equipment for preparing and serving them.
Unit introduction
This unit will enable students to understand the management theory necessary to control a beverage operation and understand the product. Emphasis is placed on social skills, customer relations, bar planning, and the legal aspects of beverage operation. Product knowledge includes the origin, identification, and production of alcoholic beverages.Students will develop their knowledge and skills in serving alcoholic* and non-alcoholic drinks. They will be able to identify different types of drinks and use various equipment for making and serving them correctly, including specialized equipment, such as coffee machines and blenders. Students will be taught how to make and serve a range of drinks to customers and have opportunities to develop their customer service skills and learn hygiene and safety practices.Students will be taught how to prepare, maintain, and close down service areas for drinks service. This includes stocking the area with appropriate equipment and replenishing stock, cleaning and preparing specialized and standard equipment.
Assessment scheme
To pass this unit, the evidence that the student 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.
| Assessment type | Assessment outline | Grade percentage toward final grade |
| Lobster Ink | These are ongoing Lobster Ink assessments which are blended in to the online learning components | 40% |
| Project | Setting a table project | 20% |
| Practical | Assessed in your formal visit | 40% |
| Total | 100% |
Detailed goals and objectives:
By the end of this course the student will be able to:
| 1. Compare and contrast the different types of bar and beverage operations. |
| 2. Explain the basic differences between the front bar, the under bar and the back bar and define the bartender’s primary jobs and tasks. |
| 3. Identify beverages and describe the factors involved in production of beverages |
| 4. Define the terms viticulture, vinification, and alcoholic fermentation. |
| *5. Outline the most well-known wine regions in the world and the most influential alcoholic brand names. |
| 6. Explain the ways to prepare beverages, cocktails, and beers. |
| 7. Assess and interpret soft drinks, coffees, teas, wines, beers, and spirits. |
| 8. Make inventories and manage cost control. |
| 9. Know the Specific Beverage Service Procedures. |
| 10. Calculate standard portion costs for beverage items based on standard recipes. |
| 11. Analyze the importance of choosing the correct supplier and maintaining the relationships established. |
*Depending on rules and regulations of the school and country of delivery