Introduction To Food & Beverage Production I
- Agricultural Sciences
- 200 level
- 2 credit units
- 75 pages
- 15 units
This course introduces students to the fundamentals of food and beverage production. It covers essential aspects such as sales promotion techniques, interpersonal skills for service personnel, and various food and beverage service methods. Students will explore different types of food service outlets, including hotels, hospitals, and fast-food establishments. The course also emphasizes the attributes and roles of personnel in the food and beverage industry, providing a comprehensive overview of the sector.
About this course
- Difficulty
- Intermediate
- Study hours
- 40 hours
- Maths
- None
- Content
- Theoretical
- Practical work
- No
- Assignments
- Tutor marked assessments
- Final examination
What you'll read
The real module and unit structure of HCM231, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HCM231 · MODULE 1: UNIT 1 SALES PROMOTION: BASIC DESCRIPTION
Sales promotions can be directed at either the customer, sales staff, or distribution channel members (such as retailers). Sales promotions targeted at the consumer are called consumer sales promotions. Sales promotions targeted at retailers and wholesale are called trade sales promotions. Some sale promotions, particularly those ones with unusual methods, are considered gimmicks by many.
What you should be able to do
- Describe advertising as a type of sales promotion
- Define interpersonal skills and their importance
- Explain food and beverage service methods
- Identify the attributes of food and beverage service personnel
- Define different types of food and beverage service outlets
What it prepares you for
- Restaurant Manager
- Catering Supervisor
- Hotel Manager
- Food Service Director
- Event Planner
- Hotels
- Restaurants
- Catering Services
- Event Management
- Tourism
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2: Interpersonal Skills
Unit 3: Interpersonal skills, dealing with incidents, spillages, returned food etc.
Understanding the nuances of handling difficult customers and unexpected incidents requires practical experience and quick thinking.
- Module 3: Food and beverage service Personnel
Unit 1: Food and beverage service Personnel (Part A)
Requires understanding of various roles and responsibilities within a food and beverage service establishment.
A suggested way through it
13 weeks, about 48 hours in total. Yours will differ.
- Week 1Module 1: Sales Promotion
Unit 1: Sales Promotion: Basic Description · 3 hours
Define sales promotion and its types. Understand the role of sales promotion in food and beverage service.
- Week 2Module 1: Sales Promotion
Unit 2: Sales Promotion: Advertising Mechanizing · 3 hours
Describe advertising as a sales promotion technique. Explain the different types of advertising used in the food and beverage industry. Understand the role of merchandising in promoting sales.
- Week 3Module 1: Sales Promotion
Unit 3: Sales Promotion: Personal Selling · 3 hours
Define personal selling and its importance. Identify the information service staff must have for effective personal selling.
- Week 4Module 1: Sales Promotion
Unit 4: Sales promotion: Sales Manager and function sales · 3 hours
Describe the role of a sales manager. Explain function sales and its importance in food and beverage service.
- Week 5Module 2: Interpersonal Skills
Unit 1: Food and Beverage service methods · 3 hours
Explain the factors guiding food and beverage service. Describe the food and beverage service sequence. Understand the customer process.
- Week 6Module 2: Interpersonal Skills
Unit 2: Interpersonal skills: Basic Description, Addressing customers · 3 hours
Define interpersonal skills. Describe how to address customers appropriately.
- Week 7Module 2: Interpersonal Skills
Unit 3: Interpersonal skills, dealing with incidents, spillages, returned food etc. · 3 hours
Identify various interpersonal skills. Explain how to deal with incidents, spillages, and returned food.
- Week 8Module 2: Interpersonal Skills
Unit 4: Interpersonal skills: dealing with customers with special needs · 3 hours
Explain how to deal with customers with special needs.
- Week 9Module 3: Food and beverage service Personnel
Unit 1: Food and beverage service Personnel (Part A) · 3 hours
Determine the roles of food and beverage service personnel. Explain the selection process for different positions.
- Week 10Module 3: Food and beverage service Personnel
Unit 2: Food and Beverage Service Personnel (Part B) · 3 hours
Determine the roles of food and beverage service personnel. Explain the selection process for different positions.
- Week 11Module 3: Food and beverage service Personnel
Unit 3: Attributes of food and beverage service personnel (Part A) · 3 hours
Identify the attributes of food and beverage service personnel. Discuss the importance of a professional appearance.
- Week 12Module 3: Food and beverage service Personnel
Unit 4: Attributes of food and beverages service personnel (Part B) · 3 hours
Identify the attributes of food and beverage service personnel. Discuss the importance of honesty and loyalty.
- Week 13Module 4: Food and beverage Service Outlets
Unit 1: Food and beverage Service Outlets (Hotels) · 3 hours
Explain the characteristics of hotels as food and beverage service outlets. Describe hospital tray service. Discuss airline tray service and rail service. Examine fast food, cafeteria, and public houses as food and beverage service outlets.
Unit 2: Food and beverage service outlets (hospital tray service) · 3 hours
Explain the characteristics of hotels as food and beverage service outlets. Describe hospital tray service. Discuss airline tray service and rail service. Examine fast food, cafeteria, and public houses as food and beverage service outlets.
Unit 3: Food and beverage service outlets (Airline tray service and rail service) · 3 hours
Explain the characteristics of hotels as food and beverage service outlets. Describe hospital tray service. Discuss airline tray service and rail service. Examine fast food, cafeteria, and public houses as food and beverage service outlets.
Unit 4: Food and beverage service outlets (Fast foods, cafeteria and public houses) · 3 hours
Explain the characteristics of hotels as food and beverage service outlets. Describe hospital tray service. Discuss airline tray service and rail service. Examine fast food, cafeteria, and public houses as food and beverage service outlets.
Preparing for the exam
- Review all module summaries to reinforce key concepts
- Practice answering tutor-marked assignment questions
- Create flashcards for key terms and definitions
- Focus on understanding the different types of food and beverage service outlets
- Study the attributes and roles of food and beverage service personnel
Questions students ask about this course
What is HCM231 about?
This course introduces students to the fundamentals of food and beverage production. It covers essential aspects such as sales promotion techniques, interpersonal skills for service personnel, and various food and beverage service methods. Students will explore different types of food service outlets, including hotels, hospitals, and fast-food establishments. The course also emphasizes the attributes and roles of personnel in the food and beverage industry, providing a comprehensive overview of the sector.
How many units does HCM231 have?
HCM231, Introduction To Food & Beverage Production I, has 15 units across 4 modules, over 75 pages of course material. You can read it one unit at a time.
How many credit units is HCM231?
HCM231 carries 2 credit units, at 200 level in Agricultural Sciences.
Is HCM231 hard?
HCM231 is rated intermediate level, with no mathematical content. It is mostly theoretical work.
How long does HCM231 take to study?
About 40 hours of study, spread across its 15 units.
How is HCM231 assessed?
HCM231 is assessed by assignments, tutor marked assessments and final examination.
What can I do with HCM231?
Restaurant Manager, Catering Supervisor, Hotel Manager, Food Service Director and Event Planner.