Please note

This document only provides information for the academic year selected and does not form part of the student contract

School:

Huddersfield Business School

Credit Rating:

20

Level (including FHEQ):

I (FHEQ Level 5)

Graded or Non Graded:

Graded

Version Valid From:

2024-09-01

Module Leader:

Anandsingh Marwad

Version Number

2024.01

Learning Methods

Guided Independent Study

Lecture

Synopsis

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 … For more content click the Read More button below.

Learning Strategy

The methods used to achieve the course objectives will include lectures, seminars, workshops and guest lecturers from industry where applicable.  Supporting material will be made available through Unilearn VLE.       

Outline Syllabus

The module covers menu and its effect on the production cycle along with phases of controls in food facility operations. It enables the study of classification of materials, it’s sourcing, followed by cost, cost behaviour and control process. You will be familiarised with the standards of control through the selection … For more content click the Read More button below.

Learning Outcomes

On successful completion of this module students will
1.
Gain knowledge of operational and management functions that are essential to develop into a successful culinary professional
2.
Gain an understanding of costs associated with food production, including ingredients, labour, overheads, and other expenses
3.
Be able to develop the ability to design menus that balance culinary creativity with profitability, considering ingredient costs, pricing strategies, and customer preferences
4.
Be able to design standard operating procedures essential for the operation of a food facility establishment
5.
Be able to gain proficiency in calculating profit margins for individual dishes and overall restaurant operations to ensure financial sustainability

Formative Assessment

Assessment 1: Quizzes / polls

Assessment 2: Oral presentation/assessment

Summative Assessment

Assessment 1: Presentation

Assessment 2: Exam

Assessment Criteria

The assessment criteria are as set out in the Huddersfield Business School Assessment Guidelines.  The guidelines provide criteria for the assessment of both coursework and examination.

My Reading

Reading List