LM1S18 - Sustainable Food and Beverage Management 01 Sep 2017 - 31 Aug 2026 | Version 1
Associated Module Information
| Module Code: | LM1S18 | ||
|---|---|---|---|
| Module Title: | Sustainable Food and Beverage Management | ||
| Faculty: | Faculty of Business and Creative Industries | ||
| Faculty Group: | Leadership and Public Services | ||
| Faculty Sub Group: | Leadership and Public Services | ||
| Module Leader: | Laurence Blake | ||
| Module Team: | Sarah Campbell, David Phillips | ||
| First Intended Intake: | SEP 2017 | Final Year of Intake: | |
| Date Closed: | |||
| Credit Value: | 20 | Credit Level: | 4 |
| Language: | English | ||
| Percentage of Module Taught in Welsh: | 0 | ||
| Equivalent Module: | |||
| HECOS codes: | 100084 - hospitality management | ||
| HECOS Code Weighting: | 100 | ||
Document Version Information
| Version | 1 |
|---|---|
| Valid From | 01 Sep 2017 |
| Valid To | 31 Aug 2026 |
Module Aims
• To provide students with knowledge about key sustainability related issues in food and beverage context.
• To develop understanding of the need to adopt sustainable business practices.
Content Summary
This module considers key theories of sustainability and practices by which food & beverage industry can be rendered sustainable. Sustainable strategies from a variety of hospitality enterprises will be critically analysed. The module will explore the environmental and social impact of food and beverage operations – ranging from community engagement, treating people fairly, responsible marketing, supply chain management, energy and waste management, fair trade, farming & fishing, to ethical sourcing.
Learning and Teaching Methods
| Activity Type | Hours |
|---|---|
| Lecture | 24 |
| Seminar | 24 |
| Directed Study | 80 |
| Formative Assessment - Scheduled | 36 |
| Formative Assessment - Independent | 36 |
| Total Hours Selected | 200 |
Learning Outcomes
| # | Learning Outcome |
|---|---|
| LO1 | Apply principles and theories of sustainability within a variety of complex and dynamic organisational contexts |
| LO2 | Appraise sustainability related issues and challenges within the industry and develop viable solutions |
Module Requisites
N/A
Assessment Criteria
| Assessment Category | Assessment Type | Description | Duration | Word Count | Weight (%) | Best of? | Pass Mark |
|---|---|---|---|---|---|---|---|
| Oral Assessment (EX) | Presentation (EX) 1 | Assess sustainable Food & Beverage practices at Celtic Manor. 10 minutes per student | 10 | N/A | 50 | No | 40 |
| Written Assignment (CW) | Report (CW) 1 | Develop a comprehensive sustainability policy for F&B department of a high volume business hotel | 0 | 2000 | 50 | No | 40 |
Assessment Matrix
| Assessment Type | Learning Outcomes | ||
|---|---|---|---|
| LO1 | LO2 | ||
| Presentation (EX) 1 | ✔ | ✔ | |
| Report (CW) 1 | ✔ | ✔ | |