Unit Course
Unit 9:
Food Service Organisation
Unit code:
H/601/0470
QCF Level 3:
BTEC National
Credit value:
10
Guided learning hours: 60
Aim and purpose
The aim of this unit is to enable learners to gain knowledge and understanding of the organisation of staff and service methods, food service practices and procedures and liaison with other departments and the importance of legislation and regulations within food service organisation and gain skills in carrying out a workflow system analysis of food service environments.
Unit introduction
This unit gives learners an overview of the procedures associated with the organisation of food service.
Learners will investigate why staff organisation and methods of operation and service vary in different hospitality businesses depending on the particular requirements of the business. The cost implications of the choice of service methods will also be covered.
Learners will look in depth at the importance to a food service business of effective supervisory and organisational practices, including following procedures and maintaining good liaison with other departments within the business. Learners will gain insight into staff management, effective preparation, use and control of resources, and the maintenance of adequate operating and sales information.
Learners will develop an understanding of the importance of relevant legislation, particularly in respect of hygiene, safety and effective trading in the food service. This is important as it underpins all aspects of food service operations, minimising potential risks of non-compliance and assisting learners in their preparation for work. Good workflow systems are essential to ensure success in hospitality business. Learners will analyse appropriate workflow systems, and consider influencing factors in their design and how they contribute to successful food and beverage operations.
Learning outcomes
On completion of this unit a learner
Food Service Organisation
Unit code:
H/601/0470
QCF Level 3:
BTEC National
Credit value:
10
Guided learning hours: 60
Aim and purpose
The aim of this unit is to enable learners to gain knowledge and understanding of the organisation of staff and service methods, food service practices and procedures and liaison with other departments and the importance of legislation and regulations within food service organisation and gain skills in carrying out a workflow system analysis of food service environments.
Unit introduction
This unit gives learners an overview of the procedures associated with the organisation of food service.
Learners will investigate why staff organisation and methods of operation and service vary in different hospitality businesses depending on the particular requirements of the business. The cost implications of the choice of service methods will also be covered.
Learners will look in depth at the importance to a food service business of effective supervisory and organisational practices, including following procedures and maintaining good liaison with other departments within the business. Learners will gain insight into staff management, effective preparation, use and control of resources, and the maintenance of adequate operating and sales information.
Learners will develop an understanding of the importance of relevant legislation, particularly in respect of hygiene, safety and effective trading in the food service. This is important as it underpins all aspects of food service operations, minimising potential risks of non-compliance and assisting learners in their preparation for work. Good workflow systems are essential to ensure success in hospitality business. Learners will analyse appropriate workflow systems, and consider influencing factors in their design and how they contribute to successful food and beverage operations.
Learning outcomes
On completion of this unit a learner
Links: Textbooks Cousins J, Foskett D and Gillespie C – Food and Beverage Management, 2nd Edition (Longman, 2001) ISBN 9780582452718 Williams A – Understanding the Hospitality Consumer (Butterworth-Heinemann, 2002) ISBN 9780750652490