Food Service Operations Management

• Credit value: 15 credits at Level 7
• Convenor and tutor: Dr Thomas Kyritsis
• Assessment: a 15-minute group presentation of findings and service operations analysis (30%) and a 3000-word individual report (70%)

In this module you will gain an in-depth, applied insight into the operations of service-oriented businesses through the use of a restaurant simulation software package. You will actively participate in business decisions, drawing on key concepts of operations management and their underpinning theories to grow a virtual business. You will be required to critically assess scenarios to identify and solve operational and strategic issues that may have an impact on customer relationships.

Indicative syllabus

• The setting of foodservice operations
• The financial aspects of foodservice operations
• Product design and specifications
• Managing service resources and quality
• Management of human resources
• Service inventory management
• Marketing foodservice operations
• Managing risk
• Planning and control systems

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

• identify and address operational and strategic challenges in the day-to-day running of a foodservice operation
• develop solutions for operational and strategic problems in a foodservice context
• make effective operational decisions and critically evaluate their impact within the operation, applying the appropriate tools to do so
• demonstrate effective strategies for customer relationships
• identify and address the importance of human resources in a foodservice operation
• use relevant models to evaluate marketing and financial decisions in a foodservice operation.