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The Register of Regulated Qualifications

View Unit : Food and Beverage Operations Management

Unit
Unit Reference Number
L/601/1791
Qualification Framework
QCF
Title
Food and Beverage Operations Management
Unit Level
Level 4
Unit Sub Level
None
Guided Learning Hours
60
Unit Credit Value
15
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

N/A

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Understand different food and beverage production and service systems

1.1

discuss the characteristics of food production and food and beverage service systems

1.2

discuss factors affecting recipes and menus for specific systems

1.3

compare the cost and staffing implications for different systems

1.4

justify the suitability of systems for particular food and beverage outlets

2

Understand the financial controls used in food and beverage operations

2.1

discuss the use of financial statements in food and beverage operations

2.2

demonstrate the use of cost and pricing processes

2.3

analyse the purchasing process

3

Be able to devise menus for hospitality events

3.1

compile food and beverage menus for a hospitality event

3.2

justify the selection and suitability of recipes for menus

4

Be able to provide food and beverage services for hospitality events

4.1

plan a food and beverage service for a hospitality event within an agreed budget

4.2

implement the planned service maintaining standards of quality and health, safety and security

4.3

evaluate factors to determine the success of the service, making recommendations for improvement

Equivalent Units
There are no equivalences to display.
2.5.10.0L