The aim of this module is to facilitate an exploration of the contemporary issues impacting on chefs working in culinary nutrition. It enables chefs to understand the role of marketing in a changing culinary landscape.
Overview
The aim of this module is to facilitate an exploration of the contemporary issues impacting on chefs working in culinary nutrition. It enables chefs to understand the role of marketing in a changing culinary landscape.
Contemporary marketing issues in the Hospitality Sector
Legislative issues - ASAI, calorie count display, allergen information. Ethical marketing - alcohol and responsibility, foodprovenance, authenticity VS globalisation; deal sites. This section will be updated on a regular basis and will depend on currentissues.
The other side of the Pass
The impact of culture on customer perception and choice. Customer types (the pseudo professionals, the allergy prone customer,the health conscious customer, the vegan and vegetarian customer, the ethical customer).
The Modern Chef's Promotions Toolkit
Menu design (aesthetic); Social Media Marketing (incl review sites); PR and publicity (media relations)
Applied research linked to other modules in the semester.
Discussions and debates
Integrated assessment with final culinary nutrition performance at the end of the semester
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |