Learning Outcome:

1. Understand the nature of the conference and banqueting sector and the factors influencing its development

2. Understand the key strategic and operational issues involved in the effective management of conference and banqueting events

3. Understand food production and service systems

4. Understand the ergonomic considerations in the organisation of conference and banqueting events.

Learning Outcome:

1. Understand the nature of the conference and banqueting sector and the factors influencing its development

2. Understand the key strategic and operational issues involved in the effective management of conference and banqueting events

3. Understand food production and service systems

4. Understand the ergonomic considerations in the organisation of conference and banqueting events.

Learning Outcome:

1. Understand the nature of the conference and banqueting sector and the factors influencing its development

2. Understand the key strategic and operational issues involved in the effective management of conference and banqueting events

3. Understand food production and service systems

4. Understand the ergonomic considerations in the organisation of conference and banqueting events.

Learning Outcome:

1. Understand the focuses of the business

2. Be able to develop plans for businesses

3. Be able to evaluate and develop skills of management and staff.

Learning Outcome:

1. Understand the focuses of the business

2. Be able to develop plans for businesses

3. Be able to evaluate and develop skills of management and staff

Learning Outcome:

1. Understand how to formulate a research specification

2. Be able to implement the research project within agreed procedures and to specification

3. Be able to evaluate the research outcomes

4. Be able to present the research outcomes

Learning Outcome:

1. Understand how to formulate a research specification

2. Be able to implement the research project within agreed procedures and to specification

3. Be able to evaluate the research outcomes

4. Be able to present the research outcomes

Learning Outcomes

1. Understand the agents that cause food-borne illness and the contamination of food
2. Understand the processes that can prevent food spoilage and preserve food quality
3. Understand the importance of effective prevention systems in the control of food contamination
4. Be able to construct control and food management systems.

Learning Outcomes

1. Understand factors that influence menu planning decisions
2. Understand menu product development planning processes
3. Be able to apply design principles within a food service environment
4. Be able to develop specific and actionable recommendations for a new food service concept.

Learning Outcomes

1. Understand factors that influence menu planning decisions
2. Understand menu product development planning processes
3. Be able to apply design principles within a food service environment
4. Be able to develop specific and actionable recommendations for a new food service concept.

Learning Outcomes

1. Understand the agents that cause food-borne illness and the contamination of food
2. Understand the processes that can prevent food spoilage and preserve food quality
3. Understand the importance of effective prevention systems in the control of food contamination
4. Be able to construct control and food management systems.

Learning Outcomes

1. Understand the concepts of marketing in a services industry context
2. Understand the role of the marketing mix
3. Be able to use the promotional mix
4. Understand the marketing cycle in a services industry environment.

Learning Outcomes

1. Understand the operational responsibilities of a facilities manager
2. Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
3. Be able to use a range of administrative systems to support facilities operations
4. Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.

Learning Outcomes

1. Understand the operational responsibilities of a facilities manager
2. Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
3. Be able to use a range of administrative systems to support facilities operations
4. Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.

Learning Outcomes

1. Understand the current structure of the hospitality industry
2. Understand staffing in the hospitality industry
3. Understand recent developments affecting hospitality
4. Be able to recognise potential trends and developments in hospitality.

Learning Outcomes

1. Understand the current structure of the hospitality industry
2. Understand staffing in the hospitality industry
3. Understand recent developments affecting hospitality
4. Be able to recognise potential trends and developments in hospitality.

Learning Outcomes

1. Understand different food and beverage production and service systems
2. Understand the financial controls used in food and beverage operations
3. Be able to devise menus for hospitality events
4. Be able to provide food and beverage services for hospitality events.

Learning Outcomes

1. Understand services provided by the rooms division in diverse contexts
2. Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
3. Understand factors that contribute to effective management and business performance in the accommodation service function
4. Be able to apply techniques to maximise and measure occupancy and rooms revenue.

Learning Outcomes

1. Understand services provided by the rooms division in diverse contexts
2. Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
3. Understand factors that contribute to effective management and business performance in the accommodation service function
4. Be able to apply techniques to maximise and measure occupancy and rooms revenue.

Learning Outcomes

1. Understand different food and beverage production and service systems
2. Understand the financial controls used in food and beverage operations
3. Be able to devise menus for hospitality events
4. Be able to provide food and beverage services for hospitality events.

Learning Outcomes

1. Understand principles and practices of management behaviour
2. Be able to review own potential as a prospective manager
3. Be able to show managerial skills within a business and services context
4. Be able to create a career development plan for employment within a business and services context.

Learning Outcomes

1. Understand customer service policies within business and services contexts
2. Understand the purpose of promoting a customer-focused culture
3. Be able to investigate customer requirements and expectations
4. Be able to provide customer service within business and services contexts to meet required standards.

Learning Outcomes

1. Understand customer service policies within business and services contexts
2. Understand the purpose of promoting a customer-focused culture
3. Be able to investigate customer requirements and expectations
4. Be able to provide customer service within business and services contexts to meet required standards.

Learning Outcomes

1. Understand customer service policies within business and services contexts
2. Understand the purpose of promoting a customer-focused culture
3. Be able to investigate customer requirements and expectations
4. Be able to provide customer service within business and services contexts to meet required standards.

Learning Outcomes

1. Understand customer service policies within business and services contexts
2. Understand the purpose of promoting a customer-focused culture
3. Be able to investigate customer requirements and expectations
4. Be able to provide customer service within business and services contexts to meet required standards.

Learning Outcomes

1. Understand sources of funding and income generation for business and services industries
2. Understand business in terms of the elements of cost
3. Be able to evaluate business accounts
4. Be able to analyse business performance by the application of ratios
5. Be able to apply the concept of marginal costing.

Learning Outcomes

1. Understand sources of funding and income generation for business and services industries
2. Understand business in terms of the elements of cost
3. Be able to evaluate business accounts
4. Be able to analyse business performance by the application of ratios
5. Be able to apply the concept of marginal costing.