How do top up degrees work?
Qualification
This unit consists of twelve lessons corresponding to four learning outcomes. The first three lessons are concerned with roles and responsibilities within the food and beverage industry and (i) discuss the nature of food and beverage service organisations, (ii) describe the organisational structure within organisations in the food and beverage industry and (iii) analyse the roles and responsibilities of those working within the industry.The second section is concerned with sales and overall customer experience, and its lessons (i) describe the total meal experience offered by different operations, (ii) discuss factors affecting menu design and planning and (iii) explain how service and communication impact on customer satisfaction.Next the unit focuses on provision of alcoholic beverages and in particular its lessons (i) describe the types of beverages offered by a variety of outlets, (ii) explain the key principles of beverage management and (iii) discuss the legal considerations affecting beverage provision.Finally the unit reviews processes involved in purchasing and stock control and its lessons (i) describe the purchasing function in relation to food and beverages, (ii) explain the measures necessary to ensure stock security and (iii) discuss methods of controlling costs.
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