Teaching Responsibility

LJMU Schools involved in Delivery:

LJMU Partner Taught

Learning Methods

Lecture

Seminar

Module Offerings

5506SSLNLC-SEP-PAR

Aims

To enable students to develop practical management skills in key areas of international food and beverage management, developing and promoting products profitably. The module will also discuss the cultural dimensions of international food and beverage management

Learning Outcomes

1.
Discuss relevant factors that affect international food and beverage management
2.
Explain the intercultural dimensions of international food and beverage management
3.
Demonstrate qualities and skills in order to take personal responsibilities and decisions in the workplace context
4.
Communicate accurately and reliably to audiences using appropriate methods

Module Content

Outline Syllabus:This module is delivered through the application of formal input from a series of lectures in a practical work environment. Visiting guest speakers from industry, existing food and beverage managers and executive chefs, will enhance the learning experience, adding currency and vocational relevance and encouraging creativity and innovation especially in the area of product development and their promotion. Practical skills development include; plan/organise/evaluate a Food and Beverage Event. Design/produce F & B literature. Management of the F & B event also includes staffing and promotion, service and making practical decisions.
Additional Information:Portfolio components required are: learning agreement, business plan focusing on the food and beverage operation within the placement organisation and identification of opportunities for its development.

Assessments

Portfolio