Culinary Economics - BII2054

Assessment 2: Oral presentation/assessment

Presentation- Case Studies of Food and Beverage Control to be read and presented by a group

Oral presentation/assessment

Assessment 1: Quizzes / polls

Quiz- Identification of the processes through MCQ’s to gain understanding of the subject and prepare them for interviews

Quizzes / polls

Assessment 2: Exam

Exam 

Assessment 1: Presentation

Presentation 

<p>This module introduces you to the economic side of culinary operations by dwelling on aspects such as procurement cycle, food cost control and profitability. The module further provides an insight into inventory planning, control measures and menu engineering. This module introduces effective management techniques with specific focus on the food production area of the hotel. It helps you to develop an understanding of the management of the menu, ingredients and inventory.</p>

Huddersfield Business School

<p><a href="https://library.hud.ac.uk/readinglists/BII2054">https://library.hud.ac.uk/readinglists/BII2054</a></p>

BII2054 - Culinary Economics

Culinary Economics

Gain an understanding of costs associated with food production, including ingredients, labour, overheads, and other expenses

Be able to design standard operating procedures essential for the operation of a food facility establishment

Gain knowledge of operational and management functions that are essential to develop into a successful culinary professional

Be able to develop the ability to design menus that balance culinary creativity with profitability, considering ingredient costs, pricing strategies, and customer preferences

Be able to gain proficiency in calculating profit margins for individual dishes and overall restaurant operations to ensure financial sustainability