HMT503 FOOD AND BEVERAGES

About this course

Difficulty: Intermediate
Study hours: 150 hours
Maths: Basic
Content: Theoretical, practical, case study
Practical work: Yes

How it is assessed

Assignments
Tutor Marked Assignments
Final Examination

What you'll read

The real module and unit structure of HMT503, taken from the course material NOUN publishes.

Module 1

Module 2

Module 3

Module 4

Module 5

Module 6

One paragraph, so you can see how it reads

HMT503 · UNIT 1 FOOD PRODUCT DEVELOPMENT CONCEPTS

The Internet has brought many changes and has forced companies to rethink their marketing strategies. The rules for doing business have changed online. In effect, there are no rules.

Start reading Get the original PDF, if you want it

What you should be able to do

Understand the principles of food and beverage management.
Apply food safety and quality control measures.
Plan and cost menus effectively.
Standardize recipes for consistent quality and quantity.
Manage food and beverage operations in both front-of-house and back-of-house settings.
Implement cost control strategies to maximize profitability.

What it prepares you for

Careers

Restaurant Manager
Food and Beverage Manager
Catering Manager
Executive Chef
Food Service Director

Where it is applied

Restaurants
Hotels
Catering Companies
Event Management
Institutional Food Service

Tools

Point of Sale (POS) Systems
Inventory Management Software
Recipe Management Software

Where it gets hard

The units students slow down on, and what makes each one heavy.

Module 4:
Unit 1: Food Production; The Kitchen
Requires understanding of kitchen layouts, staffing principles, and hygiene standards, demanding a comprehensive grasp of operational logistics.
Module 5:
Unit 4: Recipe and Menu Costing
Involves complex calculations of yield testing, food costs, and pricing strategies, requiring strong analytical and mathematical skills.

A suggested way through it

Suggested

13 weeks, about 30 hours in total. Yours will differ.

Week 1Module 1:
- Unit 1: Food Product Development Concepts · 2 hours
  Read Unit 1: Understand the concepts of food product development.. Explore the main sources of new product ideas.. Discuss the role of social media in product development.. Complete Self-Assessment Exercises 1 and 2..
Week 2Module 1:
- Unit 2: Product Development Process 1 · 2 hours
  Study Unit 2: Learn about the product development process.. Focus on screening, concept testing, and assessing consumer needs.. Analyze feasibility considerations and prototyping.. Complete Self-Assessment Exercises 1, 2, and 3..
Week 3Module 1:
- Unit 3: Product Development Process 2 · 2 hours
  Study Unit 3: Focus on product testing and specifications.. Examine marketing strategies and product commercialization.. Understand the importance of product launch.. Complete Self-Assessment Exercises..
Week 4Module 1:
- Unit 4: Food Product Safety and Quality · 2 hours
  Read Unit 4: Define food safety and quality.. Identify major types of food contaminants.. Understand consumer protection measures.. Complete Self-Assessment Exercises..
Week 5Module 1:
- Unit 5: Optimizing Product Development · 2 hours
  Study Unit 5: Learn about optimizing product development.. Understand the role of product development management software.. Analyze optimization as a source of competitive advantage.. Complete Self-Assessment Exercises..
Week 6Module 2:
- Unit 1: Food Processing Equipment · 2 hours
  Read Unit 1: Learn about different types of food processing equipment.. Understand functions by which food processing equipment are grouped.. Focus on preparation and mechanical processing equipment.. Complete Self-Assessment Exercises 1 and 2..
Week 7Module 2:
- Unit 2: Food Processing Equipment Continued · 2 hours
  Study Unit 2: Continue learning about food processing equipment.. Focus on food quality measurement instruments.. Examine common commercial kitchen equipment.. Complete Self-Assessment Exercises..
Week 8Module 2:
- Unit 3: Boosting Efficiency in Food and Beverage Manufacture · 2 hours
  Read Unit 3: Learn about boosting efficiency in food and beverage manufacture.. Focus on improving staff productivity and operational efficiency.. Analyze strategies to reduce production costs.. Complete Self-Assessment Exercises..
Week 9Module 2:
- Unit 4: Basic Elements of Equipment Cleaning & Sanitizing · 2 hours
  Study Unit 4: Learn about equipment cleaning and sanitizing.. Understand cleaning methods and the chemistry of detergents.. Examine chemical and steam sanitizing.. Complete Self-Assessment Exercises..
Week 10Module 3:
- Unit 1: Food Production Methods; Service Facilities · 2 hours
  Read Unit 1: Learn about food production methods and service facilities.. Understand hazard analysis and critical control points.. Focus on planning food service facilities.. Complete Self-Assessment Exercises..
Week 11Module 3:
- Unit 2: Food Production Methods · 2 hours
  Study Unit 2: Focus on food production methods.. Examine conventional and beverage production methods.. Understand the partie system.. Complete Self-Assessment Exercises..
- Unit 3: Food Service Methods · 2 hours
  Read Unit 3: Learn about food service methods.. Understand self-service, waiter service, and special service arrangements.. Analyze the different types of service.. Complete Self-Assessment Exercises..
Week 12Module 3:
- Unit 4: Beverage Service Methods · 2 hours
  Study Unit 4: Focus on beverage service methods.. Examine self-service and waiter/waitress service.. Understand vending and dispensing machines.. Complete Self-Assessment Exercises..
Week 13Modules 1-3
- Final Revision · 4 hours
  Review all modules and units.. Focus on key concepts and definitions.. Prepare for assignments and final examination..

Preparing for the exam

What to do

Review all Tutor Marked Assignments (TMAs) and Self-Assessment Exercises (SAEs).
Create detailed summaries of each module, focusing on key concepts and definitions.
Practice menu costing calculations from Units 4 and 5, Module 5.
Develop case studies applying cost control measures from Unit 4, Module 6.
Create concept maps linking Units 3-5 food production and service concepts in Module 3.
Focus on the different types of food and beverage service methods and their applications.
Practice yield testing calculations from Unit 4, Module 5.

Questions students ask about this course

What is HMT503 about?

This course provides a comprehensive understanding of food and beverage management within the hospitality and tourism industry. It explores key concepts including food product development, processing equipment, production methods, and service techniques. Students will learn about food safety, quality control, menu planning, recipe standardization, and cost control strategies. The course also covers the responsibilities of food and beverage managers in both front-of-house and back-of-house operations.

How many units does HMT503 have?

HMT503, FOOD AND BEVERAGES, has 27 units across 6 modules, over 408 pages of course material. You can read it one unit at a time.

How many credit units is HMT503?

HMT503 carries 2 credit units, at 500 level in Agricultural Sciences.

Is HMT503 hard?

HMT503 is rated intermediate level, with basic mathematical content. It is mostly theoretical, practical and case study work, and it has a practical component.

How long does HMT503 take to study?

About 150 hours of study, spread across its 27 units.

How is HMT503 assessed?

HMT503 is assessed by Assignments, Tutor Marked Assignments and Final Examination.

What can I do with HMT503?

Restaurant Manager, Food and Beverage Manager, Catering Manager, Executive Chef and Food Service Director.