INNOVATION AND DEVELOPMENT IN RESTAURANT OPERATIONS - 2017/8

Module code: MAN3140

Module provider

Hospitality & Tourism Management

Module Leader

LOCKWOOD AJ Prof (Hosp & Tour)

Number of Credits

15

ECT Credits

7.5

Framework

FHEQ Level 6

JACs code

N861

Module cap (Maximum number of students)

35

Module Availability

Semester 2

Overall student workload

Independent Study Hours: 117

Lecture Hours: 33

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework LEARNING BLOG (2,000 WORDS) 50
Coursework REPORT ON THE DEVELOPMENT OF A RESTAURANT CHAIN (2,000 WORDS) 50

Alternative Assessment

Not applicable.

Prerequisites / Co-requisites

None. The module intake is capped at 35 students.

Module overview

This module provides final year students with the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. From a programme perspective it provides an opportunity to specialise in the consideration and appreciation of the complexity of food and beverage operations.

Module aims

provide opportunities to experience new and established restaurant operations

introduce students to theoretical frameworks that underpin the development of individual operations into multi-unit chains

allow students to consider the managerial challenges evident at different stages in restaurant chain development

Learning outcomes

Attributes Developed
Evaluate the operation of a single restaurant unit against its public service offer and critically analyse the operational service delivery system  KCPT
Apply the service firm life cycle model to current restaurant operations KC
Evaluate the managerial challenges facing operators at different stages in the life cycle KCP

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:


Current developments in the restaurant market
Conducting an operational review
The Service Firm Life Cycle

Innovation
Multi-site rationalisation
Growth
Maturity
Decline


Operational consequences of the service firm life cycle model

Methods of Teaching / Learning

The learning and teaching strategy is designed to combine a theoretical understanding of the development and operation of restaurants with a practical exposure to a range of current restaurant operations through visits to exemplar operations and to a range of visiting speakers. This module strongly incorporates the programme objectives of developing a combination of theoretical underpinning and practical application – the reflective practitioner.

The learning and teaching methods include:

The intention is for lectures to be scheduled on Wednesday mornings so facilitating visits to the London restaurant market for familiarisation visits, hands on experience as customers and talks / question and answer sessions with restaurant operators.

Sessions will be scheduled for three hours contact per week combining lectures, outside speakers, case studies and visits. In addition students will be encouraged to extend their knowledge of restaurant operations through online resources, trade press, personal experience and online discussion.

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate that they can relate their theoretical understanding to their observation and research of restaurant operations.

Thus, the summative assessment for this module consists of:


The first assignment is a learning blog. Students will identify a topic that interests them from each fortnight of lectures, external speakers, visits or trade press and write a blog of up to 400 words exploring the topic with references as appropriate. Students will the first two blogs as formative assessment and the remaining three will constitute the summative assessment.
The second assignment involves the selection of a restaurant chain operation and the consideration of its development and current position against the framework of the service firm life cycle. 2000 words.


Formative assessment and feedback

This proposal is based on a requirement for a small group, especially in the pilot stage of the module. Given the small group and working through seminars and workshops, one to one feedback should be possible. In addition there will be the opportunity for questions and answer through SurreyLearn and through office hours. There will be formative feedback provided on the two initial blog posts. 

Reading list

Reading list for INNOVATION AND DEVELOPMENT IN RESTAURANT OPERATIONS : http://aspire.surrey.ac.uk/modules/man3140

Programmes this module appears in

Programme Semester Classification Qualifying conditions
International Hospitality Management BSc (Hons) 2 Optional A weighted aggregate mark of 40% is required to pass the module
International Hospitality Management MBus 2 Optional A weighted aggregate mark of 40% is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.