September 2024

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.

Learning Outcomes

By the end of this unit a student will be able to:

1.      Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation

2.      Compare ways in which hospitality organisations use elements of the marketing mix (7Ps) to achieve overall business objectives

3.      Develop a basic marketing plan to meet marketing objectives for a hospitality organisation.

Learning Outcomes

By the end of this unit a student will be able to:

1.      Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation

2.      Compare ways in which hospitality organisations use elements of the marketing mix (7Ps) to achieve overall business objectives

3.      Develop a basic marketing plan to meet marketing objectives for a hospitality organisation.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the needs and expectations of market segments for the service industry

2.      Explore the customer experience map to create business opportunities and optimise customer touchpoints

3.      Investigate the impacts of digital technology in customer relationship management