Food Services & Professionalism

1. Understand the principles of food service and professionalism.
2. Plan and execute effective menu strategies.
3. Apply cost control and budgeting techniques in food service operations.
4. Analyze and improve service quality in the hospitality industry.
5. Manage human resources effectively in food service organizations.

13 weeks, about 28 hours in total. Yours will differ.

1. Week 1Module 1:

   • Unit 1: Introduction to food service and professionalism · 2 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..

2. Week 2Module 1:

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

3. Week 3Module 1:

   • Unit 3: Environmental Analysis: Factors affecting food service operation · 2 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..

4. Week 4Module 1:

   • Unit 4: Measuring Service Quality in the hospitality industry · 2 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..

5. Week 5Module 2:

   • Unit 1: Menu & Classification of Service · 2 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..

6. Week 6Module 2:

   • Unit 2: Planning and Service procedure · 2 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..

7. Week 7Module 2:

   • Unit3: Food Service Equipment · 2 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..

8. Week 8Module 2:

   • Unit 4: Role of Human Resources Management in the Food service Organisation · 2 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..

9. Week 9Module 3:

   • Unit 1: Food Service Marketing · 2 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..

10. Week 10Module 3:

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

11. Week 11Module 3:

    • Unit 3: Modern trends affecting the hospitality industry and the future of Food Service organisations · 2 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..

12. Week 12Modules 1 & 2

    • Units 1-4: Review of Module 1 & Units 1-4 Review of Module 2 · 3 hours

      Review key concepts from Modules 1 and 2.. Practice applying service quality principles to different scenarios.. Discuss ethical considerations in food service management..

13. Week 13Module 3:

    • Units 1-3: Review of Module 3 · 3 hours

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