Scope: 9 ECTS
Timing: 3rd Academic year
Level: Professional studies
Upon completion of the module, the student is able to
• understand and can illustrate the significance of concept in F&B management
• can describe and apply principles of F&B product development
• can describe and apply principles of selection planning and pricing in a restaurant
• can describe and apply principles of purchasing and logistics
• can apply principles of business analysis and develop profitability
• can utilize effective purchasing channels
• can apply business follow-up
• Total quality assurance in a sustainably and safely planned environment
• Yield and revenue management tools in profitable restaurant business
• Aesthetics and functions of physical surroundings of restaurants
• Ethically and environmentally satisfying business in restaurants
• Managing restaurant service offering and product planning
• Analyzing customer relationships from the point of service development
• Entrepreneurship and/or franchising as a career path based on facts
Starting level and linkage with other modules
Previous studies and modules
The module is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.
The student can name and identify different restaurant concepts and understands the need to change the concepts. Knows the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management.
The student can plan restaurant concept change and/or plan a new concept.
Understands the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management. Can participate in assessments and management in restaurant business.
The student can plan and implement and manage restaurant concept change and/or develop a new concept.
Knows and utilizes the control functions of a restaurant as well as practise revenue management.
Assesses and manages performance in restaurant operations.
Working life connections
Industry visits, guest lecturers. Module may involve a project work commissioned by an external company.
Commissioning company is preferable a global business.
In this module, three main learning methods are used:
1 contact teaching
2 directed learning
3 self-directed learning
A proportion of the module hours provide the opportunity for teaching contact between students and experts (facilitators and industry partners).
Contact teaching takes the following forms: interactive lectures, tutorials, workshops, industry visits. Various forms of directed learning are used, such as, group assignment and individual assignment.
Self-directed learning is an important part of the module and students are encouraged to develop the ability to learn on their own and thus to take more responsibility for setting the objectives of their study work. Students should put emphasis on text review and vigorous reflection.
The number of learning hours (243) is divided as follows:
• 144-hours of contact teaching and directed learning
• 99-hours of self-directed
Assessing one’s own learning is a compulsory part of the module.
• Cichy, R. & Hickey, J. 2012. Managing Service in Food and Beverage Operations
• Hayes, D., Miller, A. & Ninemeier, J. 2014. The Professional Restaurant Manager
• Ninemeier, J. & Kavanaugh, R. 2013. Supervision in the Hospitality Industry
• Ninemeier, J. 2009. Planning and Control for Food and Beverage Operations
• Sommerville, K. 2007. Hospitality Employee Management and Supervision
• Selected articles and other material provided by the lecturers.