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The Register of Regulated Qualifications

View Unit : Principles of food and beverage operations management

Unit
Unit Reference Number
J/504/2222
Qualification Framework
QCF
Title
Principles of food and beverage operations management
Unit Level
Level 4
Unit Sub Level
None
Guided Learning Hours
58
Unit Credit Value
9
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance
This unit has been devised to assess the candidates’ ability to understand how food and beverage service operations can be effectively implemented. This includes knowing how menus for events can be developed.
Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Understand different food and beverage production and service styles

1.1
Explain the characteristics of menus and food and beverage service systems
1.2

Analyse factors affecting recipes and menus suitable for particular service systems

1.3

Compare the costs and staffing implications for different service systems

1.4
Justify the suitability of styles for particular food and beverage outlets
2

Understand the financial controls used in food and beverage operations

2.1

Explain the use of financial statements in food and beverage operations

2.2

Illustrate the use of cost and pricing processes

2.3
Explain how purchasing processes can be analysed
3

Know how to develop menus suitable for hospitality

3.1

Explain how the menu requirements of customers can be identified

3.2

Analyse how food trends may impact on menu items included on menus

3.3

Analyse how the balance of a menu can take account of flavours, colours, costs and styles

4

Know how to provide food and beverage services for hospitality

4.1

Explain how budgets for food and beverage operations should be developed

4.2
Explain how staff may be coordinated to deliver an efficient delivery of food and beverages to customers
4.3
Review how the quality of food and beverages can be monitored during service
4.4

Evaluate the factors that determine the success of the service

4.5

Explain how recommendations for improvements in service can be communicated to colleagues

Equivalent Units
There are no equivalences to display.
2.4.6.0L