To instil within learners the knowledge and managerial skills to plan, organise and control a food and beverage operation.

1. Describe the Food and Beverage Industry – current trends and developments and specific management issues.
2. Evaluate the main food and beverage operations planning and control procedures: including purchasing and storage, stock control/rotation. Effectively understand the objectives of food and beverage control.
3. Illustrate the managerial skills needed to effectively manage food and beverage operations including the staffing, marketing, customer relationships development and management of quality in the food and beverage industry.
4. Evaluate contemporary food and beverage concepts, layouts and designs.
5. Clarify and review the main environmental issues facing the hospitality industry.
6. Review the main issues of sustainability in food and beverage operations.

This module will introduce students to the theory and application of services marketing in the hospitality sector.

1. Examine the role of the extended marketing mix and identify the particular challenges involved in the marketing of services .
2. Assess the relationship between expectations and subjective perception .
3. Evaluate the key components of customer relationship management .
4. Examine the service process in design and delivery .
5. Evaluate service promise strategies.

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. Ex plore the human resource and financial aspects of event management.
5. Evaluate the principle pillars of event marketing.
6. Discuss key issues that affect event planning and management.

The aim of this module is to provide the learner with the concept and principles which underpin training and HR practices within a food and beverage setting. Learners will identify and apply practical application of theories to the efficient management of the recruitment, selection, reward, and performance elements of people management . This module will incorporate a student lead recording of a training session with peer evaluation applying different training methods and techniques.

1. Evaluate and apply different learning and training styles comparing both individual and group training methods.
2. Formulate and prepare a training and development plan for a culinary enterprise with appropriate training needs analysis, learning objectives , evaluation criteria and emotional intelligence techniques.
3. Appraise the value of training as a basis for motivation, selection and performance reviews for individuals and teams .
4. Evaluate the functions of human resource management and assess the importance in food and beverage enterprises. 
5. Assess the core activities of the factors contributing to induction/onboarding, wellness, diversity, inclusion, and equality in the food and beverage environment.
6. Evaluate different emotional intelligence competencies and how they can be adapted in a training environment 
7. Analysis and evaluate through reflective practice, a training session using different training methods and techniques.

This module will introduce learners to key concepts in a variety of areas of law relevant to Restaurant Operations. This includes an introduction to the Irish and EU legal systems, the principles and regulatory basis of business ethics and corporate governance. It also covers the key principles, key case law and legislation pertaining to the hospitality industry.

1. Identify and discuss the structure and jurisdiction of the Irish and European legal systems.
2. Examine the fundamental principles of contract law and tort law with particular reference to duty of care and negligence .
3. Outline and discuss legislation affecting the Restaurant I ndustry.
4. Describe the application of Data Protection Law in the context of the Irish Hospitality sector.
5. Discuss a range of issues in business ethics and corporate governance pertaining to the Irish hospitality industry .

The aim of the programme is to give the learner the knowledge, skills and competences necessary to become professionals in the Restaurant and Bar industry.

1. Discuss the current popularity and trends for Irish whiskey/ International whiskey, Gins, Vodkas, Craft Beers, Coffee & Cocktails/ Mock- tails in the Irish and International market, & how entrepreneurship has played a Pivotal role in their development.
2. Discuss the contribution both economically and socially of the beverage industry to Ireland.
3. Investigate a variety of International beverages trends and concepts .
4. Identify the importance of efficient cellar management & its contribution to Overall profitability .
5. Identify and prepare both classic / contemporary cocktails, methods, equipment, ingredients and costings to develop a signature cocktail.
6. Evaluate the history and the art of distillation & brewing and there role in the development of the beverage industry in Ireland.
7. International Wine & champagne styles, grape varieties, pairing food and wines .

This module facilitates practice based and applied learning. Work based learning 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 theoretical perspectives to specific work situations
3. Critically evaluate work practices in the organisation
4. Analyse factors in the organisations operating environment
5. Evaluate organisational performance
6. Evidence critical thinking and problem solving by researching a specific issue
7. Interpret and report research findings
8. Analyse and evaluate personal competency development by undertaking a reflective learning portfolio