This module has been developed to advance students understanding on the importance of both nutrition and diet through the life cycle. It will provide the student with an enhanced understanding of the complexities related to consumers and their food choice and will help the student to develop menus suitable for clientele who may require therapeutic diets due to cancer, obesity, diabetes, or cardiovascular disease. Additionally, it will give the student the knowledge and skills required to develop specific diets related to food hypersensitivity or diets due to lifestyle choice such as veganism, palaeolithic diet or low calorie/low carb.

1. Analyse the complexities of nutrient requirements and provision throughout the life cycle.
2. Critically evaluate the chemical and physical properties of the three key macro-nutrients.
3. Generate a range of plant-based products with an emphasis on nutritional value and how the use of supplements can enhance offering
4. Exhibit the ability to adapt standard recipes in a culinary environment to suit the needs of customers with specific dietary requirements.
5. Implement learning in the workplace and analyse food menus to develop products suitable for consumers with food hypersensitivity.
6. Critically evaluate the changes in nutritional requirements in various diseased states.
7. Analyse and evaluate the role of diet in the management and prevention of disease.
8. Formulate therapeutic diets for consumers who are undergoing medical therapies and identify the key attributes of these diets.

The aim of this module is to introduce the learner to the theory and application of strategic talent management and wellbeing techniques and how to identify, develop, engage, retain, and deploy individuals in a culinary enterprise. The learner will gain an understanding of conflict resolution, wellbeing planning, inclusiveness, and the establishment of talent-centred cultures and how these strategies should align with business goals and strategic objectives.

1. Critically evaluate the different approaches to defining, developing, and retaining talent on an individual and team level.
2. Evaluate the contemporary trends affecting the future of work.
3. Assess and evaluate grievance and conflict resolution techniques.
4. Critically evaluate workplace planning and how it can be aligned with business strategy.
5. Analyse the future of different work practices and managing a multi-generational workforce.
6. Evaluate and analysis the concept of wellbeing at work and the internal and external factors that may impact it.
7. Critique the impact of employee wellbeing on the workplace and develop the ability to manage mental health, physical health, and stress avoidance in the workplace.

This module has been developed to give students an understanding of LEAN and Six Sigma concepts and their application in a hospitality setting. Lean Six Sigma is a synergized concept of Lean and Six Sigma. Lean traditionally focuses on eliminating the eight kinds of waste and Six Sigma focuses on improving quality processes by identifying and removing the causes of defects and minimizing variability.
The purpose of the module is to provide a foundation regarding the concepts of LEAN and 6 Sigma approaches. The student will investigate the technical and non-technical elements of these processes using the DMAIC and 5 S’s models. Using practical techniques, this module will explore philosophies used to reduce ‘waste’ and to streamline processes in an organisation impacting directly on the company’s profits.

1. Evaluate the history of LEAN and Six Sigma and its principals.
2. Assess and analyse the different levels of six sigma training: green Belt, Black Belt and Master Belt.
3. Critically evaluate the 8 wastes of lean and recognise how to implement procedure to reduce or eliminate wastes.
4. Analyse and evaluate the appropriateness of LEAN Six Sigma in the context of hospitality.
5. Evaluate the challenges in implementing LEAN Six Sigma processes in the hospitality industry.
6. Formulate and critically evaluate the DMAIC model for an improvement project: Define, Measure, Analyse, Improve and Control
7. Critically evaluate each of the 5 Ss and how each S builds upon the previous S.
8. Assess the implementation of a 5S roadmap suitable for a hospitality business.

The aim of the module is to advance the learners knowledge of quality assurance in the hospitality sector and food service. The module explores competent authorities within the European food regulatory process, examining the food supply chain from farm to fork and the historic origins and the necessity for a supranational food regulatory system. The course concludes by examining procedures in place for our national food safety system and its impact on food regulation and day to day operations.

1. Analyse and examine the managerial food safety requirements for the hospitality sector
2. Synthesis and research the national and supranational food regulatory system.
3. Critically evaluate key elements of the European food safety authority.
4. Execute relevant management strategies and tactics to implement an operational quality assurance system, combining legal requirements with industrial practices required for the NSAI Irish Standards.
5. Critically evaluate the farm to fork processes.
6. Validate a higher level of understanding of a working knowledge of menu analysis.
7. Analyse and evaluate a restaurant menu for allergens.
8. Critically review and analyse EU legal principles to establish a HACCP system.

This module will enable learners to explore the concepts and application of revenue and performance analysis in culinary enterprises as a strategic tool to improve overall business performance. The module will develop the learners understanding of applying revenue management techniques, analysing reports, and measuring performance metrics to improve operational business decisions.

1. Assess the importance of revenue management as a strategic management technique for the successful operation of a professional kitchen.
2. Appraise the techniques which may be employed to anticipate and forecast demand.
3. Evaluate financial decisions which may impact on the successful operations of the kitchen.
4. Evaluate menu engineering as a tool to optimise revenue performance
5. Analyse reports to evaluate business operations.
6. Devise and implement a revenue management strategy for a culinary enterprise.

The focus of this module is on the application of learning to real work issues. Applied Business Project involves reflection on practice and learning from the experience. This module provides an opportunity for the learner to relate academic theory to the workplace, it introduces the learner to the concepts of learning for and from their work organisation. The learner will identify an issue within their work organisation that merits investigation and draw upon a wide range of specialised or conceptual information in order to formulate an appropriate response to that issue. This module requires the learner to complete a reflective learning portfolio using techniques and tools such as critical incidence analysis and reflective logs.

1. Work independently on a research project.
2. Apply academic knowledge and skills to specific tourism/hospitality industry situations.
3. Describe the work organisation, its aims, business model and operating environmental.
4. Evidence critical thinking and problem-solving skills by researching a specific business issue.
5. Interpret and report research findings.
6. Analyse and evaluate personal competency development by undertaking a reflective learning portfolio.