Year 1: Food &Beverage Management

This module is designed to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. This module embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.

These modules are designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practice the application of the previously acquired theoretical input while working in the various food and beverage outlets of SHMS. The style of service varies from basic to five star level, providing the simulation of what will be expected during employment in the food and beverage industry.

This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design, facilities design, layout and equipment. The module also introduces the important element of human resources management within food and beverage operations.

Food and beverage cost control provides students with practical knowledge of the management control cycle used in all types of food service operations to plan, attain and maintain organisational objectives, while making the most cost-effective use of time.

This module aims to provide students with an introductory knowledge and understanding of alcohols (wine, beer, spirits, liqueurs) and their production. Theoretical aspects including the materials used in the industry (distiller, refractometre etc.) are addressed. In addition, students are given the opportunity to experience beverages through tasting sessions.

This module aims to provide the foundation for future modules in hospitality. In order to study hospitality, it is essential that students are able to identify and understand the links that exist between the hospitality and tourism industries and distinguish between the various concepts and definitions relating to the subject area. While the term hospitality is a frequently used title for different sectors of the hotel and catering industry, it can also be expanded to cover many products and services relating to the provision of tourist facilities.

This module is designed to teach students the fundamentals of financial accounting with an emphasis on hospitality industry examples. It serves as an introduction to the industry's financial operating requirements providing students with industry-driven competencies.

This module aims to provide students with a sound understanding and working knowledge of the Microsoft Office Suite. The module also promotes the use of email and the Internet as essential tools in the modern working environment. Students will be encouraged to develop skills in planning, designing and delivering presentations using in-built templates and their own designs. Students will work on group as well as individual presentations.

Professional personal development and presentation skills are essential to students intending to pursue careers in the service sector. This module addresses the primary skills necessary in obtaining and holding a management position. This module constitutes the cornerstone of personal development planning which is then developed throughout the programme.

In order to prepare our students for the international environment of the hospitality industry, additional languages are taught at all levels of the SHMS Programmes. Students are required to take French or German in Year 1 unless they are native speakers of either of these languages.