Events Catering - BFH1010

Assessment 1: Other

Activities providing opportunities for formative assessment will generally be integrated into the teaching and learning process and apply to all components of summative assessment.  The nature of the formative assessment tasks used will be at the discretion of the tutor, to include for example, workshop exercises, quizzes, group discussions. 

Other

Assessment 2: Portfolio

Portfolio

Assessment 1: Written Assignment

Written Assignment

<p>This module gives the student information in food and beverage preparation, service methods and skills.  Students will be exposed to a variety of commodities, cooking methods, equipment, working practices and service styles and apply them in a practical situation.  Throughout the module an awareness of costings and financial analysis will be required.  Food and beverage management will consider the operational aspects involved in food and beverage production and service systems.  This module will investigate the key areas that will be necessary for students to consider when planning and operating within a catering operation practical.</p>

Huddersfield Business School

<p><a href="https://library.hud.ac.uk/readinglists/BFH1010">https://library.hud.ac.uk/readinglists/BFH1010</a></p>

Hospitality

BFH1010 - Events Catering

Events Catering

Have knowledge of commodities and their related costs. 

Be able to identify and recognise the strengths and weaknesses of different food and beverage production service delivery systems.

Identify and calculate costs and appreciate their effects on profitability.

Effectively communicate orally and in writing.

Recognise the quality identifiers of various food and beverage products and produce a range of dishes demonstrating various methods of preparation, cooking, service and control.

Identify and select catering system inputs appropriate for different catering operations.

Have organised and undertaken their work in a safe and hygienic manner in light of current food and beverage legislation.

Assess the role and control of customers and measure customer satisfaction.