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HCM303Agricultural Sciences2 Unitsintermediate

Food Services & Professionalism

This course, Food Service and Professionalism, explores the challenges, objectives, and benefits within the hospitality industry. It defines food service and analyzes strategies for meeting and exceeding customer needs through professional service. The course also emphasizes the importance of cost control and budgeting in maintaining profitability and ensuring customer satisfaction. Students will learn about menu planning, service procedures, and effective management techniques.

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39h
Study Time
13
Weeks
3h
Per Week
basic
Math Level
Course Keywords
Food ServiceProfessionalismMenu PlanningBudgetingCost Control

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Food Service Operations

2

Professionalism

3

Menu Planning

4

Service Procedures

5

Budget Preparation

6

Cost Control

7

Hospitality Marketing

8

Human Resources Management

9

Environmental Analysis

10

Service Quality

Total Topics10 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assignments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Restaurant Manager

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Food and Beverage Director

Apply your skills in this growing field

Event Planner

Apply your skills in this growing field

Hospitality Consultant

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsCatering CompaniesEvent ManagementInstitutional Food Service

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1:

2h

Unit 1: Introduction to food service and professionalism

2 study hours
  • •Understand the characteristics of the hospitality industry and its various sectors.
  • •Analyze the origin and evolution of food service operations.
  • •Differentiate between commercial and non-commercial food service typologies.
Week
2

Module 1:

2h

Unit 2: Purchasing, Selection and Storage of Food Service items

2 study hours
  • •Examine the stages of the food cycle, including purchasing, receiving, storing, and issuing.
  • •Learn how to establish purchase specifications and select suppliers.
  • •Understand the importance of effective storage conditions and stock control procedures.
Week
3

Module 1:

2h

Unit 3: Environmental Analysis: Factors affecting food service operation

2 study hours
  • •Analyze the impact of location, atmosphere, and appearance on food service operations.
  • •Understand the importance of cleanliness, hygiene, and décor in creating a positive dining environment.
  • •Evaluate the role of acoustics and furniture in enhancing the customer experience.
Week
4

Module 1:

2h

Unit 4: Measuring Service Quality in the hospitality industry

2 study hours
  • •Identify the factors that constitute good service quality in the food service sector.
  • •Understand the importance of staff attitude and food presentation in customer satisfaction.
  • •Learn how to exceed customer expectations and deliver quality service.
Week
5

Module 2:

2h

Unit 1: Menu & Classification of Service

2 study hours
  • •Define menu and understand its primary functions.
  • •Differentiate between Table d'hote and A'la carte menus.
  • •Classify different styles of service, including French, Russian, and American.
Week
6

Module 2:

2h

Unit 2: Planning and Service procedure

2 study hours
  • •Understand the principles of menu planning, including design, language, and presentation.
  • •Learn the procedure for table laying and the sequence of service.
  • •Examine post-service procedures, including the service of cheese and fruits.
Week
7

Module 2:

2h

Unit3: Food Service Equipment

2 study hours
  • •Identify common china-ware and silver-ware and their uses.
  • •Understand the importance of tableware in food service operations.
  • •Evaluate the advantages and disadvantages of using disposables.
Week
8

Module 2:

2h

Unit 4: Role of Human Resources Management in the Food service Organisation

2 study hours
  • •Understand the responsibilities of the Human Resources Manager in the food service organization.
  • •Examine employment procedures, including job descriptions, recruitment, and selection.
  • •Learn about employee rewards, motivation, and performance appraisal.
Week
9

Module 3:

2h

Unit 1: Food Service Marketing

2 study hours
  • •Define food service marketing and its importance in the welfare and profit sectors.
  • •Understand the characteristic nature of service and its impact on marketing strategies.
  • •Examine customer behavior and the techniques of suggestive selling.
Week
10

Module 3:

2h

Unit 2: Finance, Budgeting and Cost control for the Food Service business

2 study hours
  • •Understand the importance of finance, budgeting, and cost control in the food service business.
  • •Learn about financing options, including bank loans and private loans.
  • •Examine the components of a budget, including income statements and cash flow forecasts.
Week
11

Module 3:

2h

Unit 3: Modern trends affecting the hospitality industry and the future of Food Service organisations

2 study hours
  • •Analyze modern trends affecting the hospitality industry, including the value of value and building customer loyalty.
  • •Debate current industry issues and problems, and formulate potential solutions.
  • •Assess and reflect upon performance and construct alternative approaches for the future.
Week
12

Modules 1 & 2

3h

Units 1-4: Review of Module 1 & Units 1-4 Review of Module 2

3 study hours
  • •Review key concepts from Modules 1 and 2.
  • •Practice applying service quality principles to different scenarios.
  • •Discuss ethical considerations in food service management.
Week
13

Module 3:

3h

Units 1-3: Review of Module 3

3 study hours
  • •Review key concepts from Module 3.
  • •Prepare sample budgets and marketing plans.
  • •Discuss the future of food service organizations.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed mind maps linking food service operations to financial management.

2

Practice menu planning exercises, focusing on cost-effective ingredient selection.

3

Review case studies on successful and unsuccessful hospitality businesses.

4

Focus on understanding different service styles and their applications.

5

Develop a strong understanding of key HR principles and their impact on service quality.

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