The Global Food and Beverage Environment

• Credit value: 15 credits at Level 4
• Convenor and tutor: Dr Thomas Kyritsis
• Assessment: a 10-minute group presentation (40%) and 2000-word report (60%)

In this module we introduce you to the global food and beverage industry in the global environment: its structure, organisation, industry sectors, economic influences, impacts and other issues. The concepts of hospitality and service will be explored together with the influence of gastronomy.

Indicative syllabus

• History of hospitality: impact and influences
• Contemporary trends and developments in food and beverage
• The structure and organisation of the global good and beverage environment
• Food and beverage industry sectors
• The economic impact and influences of the global food and beverage industry
• The concept of service in hospitality
• Creating the service experience
• The evolution of food and beverage industry

By the end of this module, you will be able to:

• discuss the structure, format and organisation of the food and beverage industry and its component sectors within the global environment
• review the economic factors that influence the global food and beverage industry and its component sectors
• appraise the concept of service, hospitality and the means to create the ‘service experience’
• explore contemporary issues in the global food and beverage sector
• appreciate the role of gastronomy in the food and beverage environment.