To provide learners with the knowledge, skills and competencies to enable them to operate in a professional manner within a food and beverage operation. In addition, learners will also be provided with a comprehensive introduction to the hospitality industry, in a national and international context.

1. Identify and discuss the key concepts, organisational structure of the hospitality industry and classifythe principal national and international agencies and their roles in the provision of hospitality services
2. Demonstrate the technical food and beverage service skills appropriate to food operations; serve alcoholand non-alcoholic beverages including wine service, cocktails/mocktails, teas and coffees.
3. Apply the concepts of food & beverage service skills through effective communication, standard operating procedures (SOP), team management, interpersonal and customer care skills at a professionallevel.
4. Demonstrate knowledge of the law relating to food and beverage establishments, consumer law, licencing and contract law.
5. Explore current and future food/beverage trends in the hospitality industry.

To enable learners to become effective Excel spreadsheet users in the hospitality environment as well as acquiring the fundamental IT skills (Word Processing, presentation skills) needed for their academic progression.

1. Use the learning management system
2. Demonstrate the use of a presentation package to create and record a slide show
3. Prepare, share and collaborate on text based academic documents
4. Use a wide range of Excel functions mathematical, statistical, financial, lookup and logical
5. Employ a spreadsheet package to perform financial transactions, control procedures, costing within a hospitality environment

This module will introduce learners to cost control theory and will explore the techniques required to effectively manage costs in food and beverage operations. Planning and control functions which assist food and beverage organisations to reduce costs, increase efficiency and maximise profit are examined. Controlling costs, setting budgets, and effective pricing are essential for success in any hospitality business.

1. Identify and classify the key elements of cost and the concept of profit.
2. Apply principles of food and beverage cost control in terms of purchase, delivery, storage, stock control, pricing, revenue and sales.
3. Apply costing techniques to evaluate and assign labour and material costs.
4. Discuss the key principles of menu engineering for optimal profitability.
5. Evaluate the use of technology in a cost control system

The aim of this module is to support the learner in their transition to third level education by reinforcing and developing the key academic skills, strategies and independent learning essential for study at this level. In addition, the module will introduce learners to a variety of communication techniques and media and to encourage them to become more effective, innovative and flexible communicators in formal and informal environments. The value of personal and professional development will also be addressed.

1. Identify individual learning styles, including approaches to independent learning and apply learning strategies, group work and study that coincide with learning preferences.
2. Develop time management, goal setting, presentation and stress management skills.
3. Examine various learning techniques and strategies for acquiring, processing, interpreting information, in addition to displaying best practice in academic writing.
4. Discuss communication systems in the workplace, in addition to employing the essential skills for communicating effectively in that environment, taking into consideration individual and organisational barriers.
5. Describe personal and professional objectives.

The module focuses on sustainable hospitality insights, tools and practices within food and beverage operations. Learners are introduced to economic, environmental and social sustainable issues specifically facing the industry, as well as exploring ideas, solutions, and strategies of how to manage hospitality operations in a sustainable way.

1. Review and discuss the rationale for sustainable development and the environmental impact of building, sustainable building design, energy management, waste management, water management, eco-design and hospitality facilities systems development.
2. Identify and appraise the environmental management systems, sustainability performance, auditing processes and environmental accountability in hospitality properties.
3. Evaluate the importance of resource efficiency as a beneficial marketing tool for a business.
4. Assess certification models and eco-labels for sustainable practice in the food and beverage industry.

To provide learners with the knowledge, skills and competencies to enable them to operate in a professional manner within a variety of dining environments, to demonstrate advanced wine knowledge and the harmonisation of food and wine

1. Identify and assess the determinants of a variety of food service operations.
2. Demonstrate advanced customer care including handling of complaints, advanced product knowledge and customer expectations management.
3. Construct and apply a variety of food service organisational tools and systems in a variety of dining environments.
4. Compare and contrast new and old world wines displaying advanced wine knowledge of different grape variations and recommend wine and food pairings

To provide the learner with the knowledge, skills and competences necessary to work in bar operations in the hotel and licensed trade industry.

1. Identify and assess the determinants of a variety of alcoholic and non-alcoholic beverage service operations.
2. Employ and apply a thorough knowledge of customer care and orientation.
3. Identify and discuss the modern beverage production methods including fermentation, brewing, distillation, liqueurs, cocktails, mocktails, non-alcoholic drinks, teas and coffees.
4. Identify and assess the impact of classic and contemporary cocktails on licensed premises.

This module introduces students to the main principles and practices in the contemporary events industry.

1. Appraise a range of event types and the key characteristics of events.
2. Critically evaluate approaches to planning and managing events.
3. Assess the challenges of event design, production and operations.
4. Explore the human resource and financial aspects of event management.
5. Examine key event marketing concepts, with a focus on promotion and selling.
6. Evaluate core customer care principles underpinning events planning.

The work placement will introduce the learner to the food and beverage industry. The learner will develop professional skills, apply theoretical knowledge to a practical setting, and critically engage with and reflect on individual learning and career development.

1. Apply the knowledge and skills acquired on the programme to a working environment.
2. Employ the essential skills for communicating effectively in the workplace.
3. Explore the dynamics of teamwork in the organisation.
4. Perform the duties assigned by the employer in conjunction with the academic mentor and the placement guidelines.
5. Identify how work is planned and organised at different levels within the organisation
6. Develop personal and professional goals to be realised during placement.
7. Evaluate and reflect on own abilities in the work environment and create a plan for future development in terms of skills development.
8. Reflect on, analyse and report on the learning experience resulting from the work placement.