Subject Code: HOS100


This subject will provide you with the basic knowledge and experience in hotel operations concentrating on practical skills in food and beverage management. The theoretical base and application of industry scenarios combine to make this subject an exciting, practical and memorable learning experience. You will experience real simulations in the Production Kitchen (PK), Grand Dining Room (GDR) and with real-life experience in our functions and banqueting department (Great Hall/GDR).


The overall aim of the subject is to provide you with the basic understanding of how food and beverage outlets and activities interact with each other in a quality hotel environment to provide an overall customer experience. The subject also provides the basic foundation for advancement into Hospitality Operations 2

Teaching and Learning Strategy

Formal lectures, class discussions, group exercises, class presentations and practical lab sessions will assist students in a more comprehensive understanding of food and beverage studies. The strategy is for hands-on learning wherever appropriate and this necessitates the participation of students in venues at meal times.

Learning Outcomes

  1. Access, prepare and present up-to-date information from local, national and international sources on a variety
    of food and beverage operations. By drawing from and comparing this information, the learner should be able to display innovative, strategic and critical thinking associated with food and beverage management.

  2. Apply knowledge and demonstrate effective food and beverage skills relative to food service management
    within the hospitality industry; while working collaboratively within and across teams.

  3. Discuss the significance of the planning process in achieving desired food and beverage operations outcomes.

  4. Demonstrate effective communication and digital literacy within a hospitality operations environment by understanding and applying correct telephone techniques, systems involved in managing food service including order taking, sales and the use of technology (POS).

  5. Understand, analyse and apply knowledge of: types of service and styles, wine appreciation, the practice of responsible service of alcohol (RSA), coffee and tea service and their origins.


Exams will take place in weeks 12 & 13. Please refer to the official Exam Timetable for further information.

Assessment 1

NoTypeWeightingLearning Outcomes
3Group Assignment15.00%1,2,3,4,5
4Individual Assignment30.00%2
5Individual Assignment40.00%1,2,3,4,5