This module will provide the learner with a detailed theoretical and practical knowledge of sustainable culinary operations management with a particular emphasis on menu planning and engineering.
Culinary operations management
The module identifies various elements in culinary operations management including the business environment, the menu, menu engineering, sustainable energy and food production systems.
Unit 1:
Module overview and assessment. Introduction to culinary operations management, the environment, staff, customer and trends.
Unit 2:
The culinary business as a system: inputs, transformation and outputs. Sustainable Development Goals. The meal experience and service quality.
Unit 3:
Planning menus, menu psychology, , environment, labor and technological considerations. Location analysis. Sustainability and the menu, local sourcing and plant based menu options.
Unit 4:
Sustainable cuisine, Food Vision 2030 and its four missions. Failte Ireland Food Strategy and Bord Bia Food Strategy
Unit 5:
The stages of group development and the major concepts of group behavior. Stages of group development. How groups are turned into effective teams. Effective teamworking for success, being a good team player
Unit 6:
Assessment
Unit 7:
Feedback on assessment. Human resource management including staff planning, recruitment, selection, pay and benefits, performance appraisal and employee relations. Motivation of staff. FairWork principles.
Unit 8:
The food purchasing function, elements of receiving, storage, preparation, cooking, holding, serving and wash-up. Use of technology. Centralised purchasing. The six principles of purchasing and the purchasing cycle. Eco-purchasing.
Unit 9:
Sustainable energy moving away from fossil fuels. Food production systems: cook-chill, cook-freeze and sous-vide.
Unit 10:
Ethics, sustainability and social responsibility. How ethics help managers to determine the right way to behave when dealing with various organizational stakeholders. Detail the ways in which the organization can promote both ethically and socially responsible behavior by their employees.
Unit 11:
Menu engineering concept and evaluation. The menu engineering model and its application. How menu engineering can enhance decision-making in the culinary business
Unit 12:
Revision and exam preparation.
Lectures, case study, discussion
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |