Hospitality
H106 Restaurant and Culinary Management
The module will provide students with a broad understanding of the diverse realm of the Food and Beverage (F&B) industry.
In addition, it introduces students to the basic approach to setting up an F&B business. Students will learn the fundamental concepts, practices, and trends within this multifaceted sector through a holistic approach that combines classroom and real-world learning. Using a variety of instructional strategies and hands-on activities, the module guides students through the intricate landscape of F&B, covering topics such as restaurant concept development, interior design, layout, and menu planning. Students will also learn about the different types of cuisines, food product identification, culinary terminology, and the role of food sustainability within the sector. Practical exercises, such as designing menus, planning restaurant and kitchen layouts, enable students to apply theoretical knowledge in a simulated real-world setting, fostering critical thinking and problem-solving skills.