This module aims to give students the opportunity to build upon knowledge gained during the first two years, and focuses upon the wider concepts of the management of food and beverage operations, developing a number of professional and technical skills that are important in successfully managing such operations. It also aims to give students the ability to view the Food and Beverage operation in a systematic way, adopting problem solving approaches that are important to the conceptualisation and successful running of Food and Beverage outlets.

It aims to provide knowledge and understanding of the management of food and beverage operations, the composition of the restaurant sector, the concept of control, staffing issues, marketing and managing quality in Food and Beverage operations. The module introduces the important element of human resources management within food and beverage operations, emphasizing the control aspect of management, giving a clear and methodical guide to food and beverage control systems and how to use them for constructive analysis performance. It also examines aspects of controlling costs, budget, pricing, revenue and profit.