Unit 32 Nutrition and Diet

Unit 32 Nutrition and Diet

This unit sheds light on two of the important factor namely nutrition and diet. This unit further investigates the nutritional values of the food and the diet plans as per the choice and the trend in society. This helps the learners to understand the menus and diet plans of the customers in the various hospitality industry. The learners will understand the importance of nutrition in the management of food and different skills that are required to plan the diet as per the needs of the customers. Further issues regarding the role of nutrition in hospitality management will also be discussed.
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Learning outcomes

1. Understand nutritional principles
2. Understand the links between diet and health
3. Be able to plan and analyze diets and menus
4. Understand the role of nutrition in hospitality management.

LO1 Understand nutritional principles
The nutritional principles vary with the choice of food as per the socio-economic, cultural, and religious factors. The recent trends in the market also affect the nutritional values of the food. With the classification of food, the nutritional principles could be differentiated. Food like meat, dairy products, fruits, and vegetables contain different nutritional values. Hence, the food in the hospitality industry must be prepared to incorporate the nutritional requirements of the varying groups of people. Moreover, assessment of the nutritional status of population-based on body mass index, usage of the food table, and implementation of food survey would help understand the nutritional principles better.

Unit 32 Nutrition and Diet

LO2 Understand the links between diet and health
The links between diet and health are very important to understand. People suffering from obesity, heart disease, bowel disorders, and cancer requires a particular diet as per their health conditions and requirements of nutrients and vitamins. The hospitality industry must be well aware of the healthy eating habits of the customers of different countries. Nutritional Well-being of the British Population [September 2008] carried out as a survey to review the nutritional status of the English people. Hence the hospitality industry must attain knowledge about the effects of certain foods on different health conditions like deficiency diseases, allergies, medical conditions, and the effects of alcohol and beverages.

Unit 32 Nutrition and Diet

LO3 Be able to plan and analyze diets and menus
The hospitality managers must plan the meal according to the requirement of the customers varying from vegetarian meals, nonvegetarian meals, and vegan meals. Well, functional analysis of menus and diets must be carried out. Measurement, calculation, and evaluation of meals based on nutrient and energy contents and presence of the customer is very essential, and modifying the meals and diets with implementing healthy eating guidelines will help preserve the nutritional values in food.

Unit 32 Nutrition and Diet

LO4 Understand the role of nutrition in hospitality management
Different food production methods have different effects on nutrition. The cooking methods have a massive effect on increasing and decreasing the nutritional value of food. The hospitality managers must understand the nutrition requirements in different sectors of catering businesses like schools, hospitals, and hotels. Hence, the managers must protect the importance of healthy eating habits and educate the staff and customers about nutrition and its importance.

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand nutritional principles	review factors affecting food choice and current food trends categories foods according to type and nutrient content discuss nutritional requirements of individuals and groupsassess methods used for measuring nutritional status and food intake
LO2 Understand the links between diet and health	discuss the relationships between diet and health, explaining the principles of healthy eatingappraise the effects of alcohol on the human body and the hospitality worldassess the use of diet in the treatment of a range of medical conditions
LO3 Be able to plan and analyze diets and menus	plan, develop and analyze healthy, palatable meals for a variety of customers and situations modify existing recipes, meals and menus to implement healthy eating principles
LO4 Understand the role of nutrition in hospitality management	evaluate the effects of different methods of food production on the nutritional value of foods compare the different nutritional principles involved in a variety of catering outlets produce and analyze material that provides nutritional information and promotes concepts of healthy eating suitable for use in the catering industry

Unit 32 Nutrition and Diet

  Links
This unit can be linked successfully with a wide range of units. For example:

• Unit 5: Food and Beverage Operations Management
• Unit 24: Brewing Science
• Unit 25: Menu Planning and Product Development
• Unit 26: Planning and Managing Food Production and Beverage Service
• Unit 29: Creative Patisserie
• Unit 30: New Product Development in Food

Unit 31 Food Safety Management

Unit 31 Food Safety Management

This unit sheds light on the importance of food safety management in the hospitality industry.  Be it in a hotel, restaurant, or bar, the customers must be offered safe and wholesome food. This unit further sheds light on the principles of hygiene and the causes of different food safety issues like contamination and food poisoning. Therefore it is the responsibility of the management to provide the customers with safe food within the legal framework. The learners through this unit will understand the importance of hygiene and its application in the hospitality industry. Further, the role of the managers in providing safe food to the customers will be elaborated maintaining the legislation based on food safety. This unit would also educate the learners about problem-solving skills.
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Learning outcomes

1         Understand the agents that cause food-borne illness and the contamination of food
2         Understand the processes that can prevent food spoilage and preserve food quality
3         Understand the importance of effective prevention systems in the control of food contamination
4         Be able to construct control and food management systems

Unit 31 Food Safety Management

LO1 Understand the agents that cause food-borne illness and the contamination of food
The illness and contamination might cause bacteria depending on the growth conditions. The food might be contaminated with bacteria like E.coli and salmonella. Physical contamination through direct contact by the people carrying any kind of illness or germs might contaminate the food. Hence the staff must use safety gear like masks and gloves. The food might contain chemical substances like metals, dioxins, and pesticides that might cause food poisoning. To prevent chemical contamination, proper storage, and packaging play an important role. The symptoms, the causes, and the time frame of the food poisoning must be evaluated and prevention measures like proper maintenance of hygiene, storage conditions and good causing these problems must be excluded.

Unit 31 Food Safety Management

LO2 Understand the processes that can prevent food spoilage and preserve food quality
For food safety management, it is important to understand the processes that act as preventive measures. The food spoilage agents like bacteria and molds must be identified and accordingly, preservation methods must be implemented through varying temperatures and chemical and physical methods as per the spoilage. Special types of preservation techniques with the use of rays and vacuum-packing could be further implemented for the safety management of food.

Unit 31 Food Safety Management

LO3 Understand the importance of effective prevention systems in the control of food contamination
Temperature plays a very important role in the effective prevention of food contamination. Storage and preparation techniques like cooking, cooling, and defrosting are the main factors responsible for preventing against food-borne illnesses. Storage methods also affect the preventive system, storing the food keeping factors like humidity, cleanliness, and stock rotation in mind; it becomes easy to prevent the food items from spoilage. Hygiene, cleanliness, disinfection methods, pests control methods, and the training given to the employees are some of the measures that could be implemented for the prevention of food.

Unit 31 Food Safety Management

LO4 Be able to construct control and food management systems
By implementing the proper control systems in terms of supplier safety measures, better manufacturing practices, and controlling the records, safety food management can be achieved. Practices like safe food better business, analyzing hazardous substances, monitoring and evaluating and staff training could be implemented. Legislative bodies like the food safety act 1990 set proper regulations and agencies like the health protection agency protect from the threats caused by infectious food.

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the agents that cause food-borne illness and the contamination of food	discuss the controls required to prevent physical and chemical contamination of food compared the characteristics of food poisoning and foodborne infections discuss how food-borne illnesses can be controlled
LO2 Understand the processes that can effectively prevent food spoilage and preserve food quality	categorize the food-spoilage agents that affect food discuss methods of food preservationevaluate the effectiveness of food preservation methods
LO3 Understand the importance of effective prevention systems in the control of food contamination	discuss the key steps in a temperature control system summarise methods for the safe storage of food evaluate the importance of personal hygiene in the control of food contaminationevaluate cleaning and disinfection as a process supporting safe food production assets the problems associated with pest control in food premises justify the need for hygienic design and construction of food premises justify the importance of training as a quality assurance mechanism
LO4 Be able to construct control and food management systems	produce a flood hazard risk assessment completed a food safety control system devise a food safety guide for legislation compliance

Unit 31 Food Safety Management

  Links
This unit provides and can be linked successfully to a wide range of units. For example:

• Unit 5: Food and Beverage Operations Management
• Unit 15: On-Licensed Trade Management
• Unit 22: Cellar and Bar Operations Management
• Unit 24: Brewing Science
• Unit 25: Menu Planning and Product Development
• Unit 26: Planning and Managing Food Production and Beverage Service
• Unit 29: Creative Patisserie

Unit 30 New Product Development in Food

Unit 30 New Product Development in Food

The main aim of this unit is to provide learners with the application of new product development in food. Since food plays an important role in the hospitality industry, innovations and development plays an important role in sustainability and attracting customers. The learners are further provided with the information regarding the issues involved in developing the new product and innovating the present items and the issues involved in the large scale production. Development in food also involves various techniques like testing of the smell, texture, and color. This unit also provides the learners with techniques including the sensory analysis test and statistically evaluating the responses of the customers to the new products.
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Learning outcomes

1. Be able to develop a new or modify an existing food or beverage product
2. Understand the issues of large-scale food production
3. Be able to investigate food quality using subjective and objective tests
4. Understand the responses of customers to new products

Unit 30 New Product Development in Food

LO1 Be able to develop a new or modify an existing food or beverage product
For the development and modification of the food and beverages, in the hospitality industry, creating a design as to what type of development and innovative techniques must be used, plays a significant role. This includes different development and modification techniques like small- scale development, corporate development, methods required in presentation, reactions of the customers, the trends analysis, and the risk factors involved. Proper legislative guidelines must be maintained like labeling, safety issues, and risks analysis. The influence of different food fashion and the impact of globalization in the food culture also plays a major role.

Unit 30 New Product Development in Food

LO2 Understand issues of large-scale food production
In the hospitality industry, product development in food comes with issues regarding large-scale production. Before implementing any development measures project design, management and the quality and reliability of the products is very important. For large scale production packaging and the equipment that is being used also needs proper guidance. Staff must be trained to operate new equipment. The products must be tested in regard to the temperature, storage, and stock rotation systems.

Unit 30 New Product Development in Food

LO3 Be able to investigate food quality using subjective and objective tests
In the development and modification of food in the hospitality industry, investigation of the food quality using the subjective and objective tests plays an important role. The subjective tests include testing the smell, texture, flavor, and acceptability of the products. The objective tests involve physical, chemical, and other microbiological techniques.

Unit 30 New Product Development in Food

LO4 Understand responses of customers to new products
It is a necessity to understand the responses of the customers to the new products. This can be done by implementing evaluation techniques based on market research, tasting panels, focusing on the group of customers, and asking questions. For understating the responses of the customers a procedure could be established, the responses would be recorded and analyzed for future developments. The hospitality industry must identify the opportunities and implement responsive customer-based feedback programs for better understanding.

Unit 30 New Product Development in Food

Learning outcomes and assessment criteria

Learning outcomes On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Be able to develop a new or modify an existing food or beverage product	1.1 create a new food or beverage product, adhering to the design specifications and associated legislation, taking into account current influences 1.2 discuss the role of legislation in the development of a new product
LO2 Understand issues of large-scale food production	2.1 assess how the development of packaging, equipment and technological systems have affected large-scale production as well as the design and management of the product
LO3 Be able to investigate food quality using subjective and objective tests	3.1 design, implement and evaluate simple subjective and objective tests for sensory evaluation of food
LO4 Understand responses of customers to new products	4.1 design and carry out a range of evaluation techniques to assess the success of a product 4.2 evaluate the validity of each of the techniques used

 Links

This unit can be linked successfully with a range of practical and related units within the program such as:
 Unit 8: Marketing in Hospitality
 Unit 27: Contemporary Gastronomy
 Unit 31: Food Safety Management
 Unit 32: Nutrition and Diet.

Unit 29 Creative Patisserie

Unit 29 Creative Patisserie

This unit helps the learners to acquire an idea of methods and equipment that could be used for creative patisserie. This unit also helps them to develop skills for cooking and preparing patisserie items safely and to professional standards. The learners further acquire knowledge of composition, provision, and presentation of patisserie item as per the current trends which continually changes. This also helps them to understand the importance of getting adapted to situations such as the availability of resources or healthy eating habits. The learner would further acquire an adaptability nature with respect to the cost of food, materials, ingredients, and equipment. Thus, this unit would provide an insight into developing skills so as to implement creative flair in the preparation of patisserie dishes.
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Learning outcomes

1         Understand the use of equipment and methods for creative patisserie work
2         Be able to use food preparation, knowledge and skills to prepare patisserie items
3         Be able to demonstrate professional, safe and hygienic kitchen practices
4         Be able to apply evaluation, techniques, and criteria to patisserie items

LO1 Understand the use of equipment and methods for creative patisserie work
In this section, the learners would acquire knowledge about a variety of equipment and preparatory techniques that could be used in the preparation of patisserie dishes. To be specific the learners would acquire an understanding of using small, large equipment, and special equipment. They would also acquire knowledge about different preparation and processing techniques. Preparatory techniques involve methods such as folding, creaming, whisking and mixing, and so on. Moreover, processing methods include blending, liquidizing, flavoring, rolling, and so on. This section would also make the learners understand about different cooking and finishing methods.

Unit 29 Creative Patisserie

LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
To prepare creative patisserie, knowledge, and skills regarding the preparation and the items required to create the patisserie is extremely important. Depending on the type of patisserie items, the raw materials are chosen accordingly. The items required for creating patisseries are the pastes that might vary from sweet to savory and fermented items like loaves of bread and dough. The cakes, meringues, confectioners’ sugar work, decorations fondant, chocolates, creams and mousses, and sundry items like puddings and fillings are required to create perfect patisseries. Therefore skills and knowledge about the items as well as the methods involved in creating creative patisseries play an important role.

Unit 29 Creative Patisserie

LO3 Be able to demonstrate professional, safe and hygienic kitchen practices
In order to prepare the patisserie items in the hospitality industry, professional skills and safe and hygienic kitchen practices play an important role. A proper attitude and standard needs to be maintained in the kitchen ensuring good hygiene practices. The chief should be attentive to details and have good communication skills to work in a team. To maintain the quality and hygiene proper monitoring needs to maintain ensuring the dishes are not being contaminated and the resources that are being used are well monitored.

Unit 29 Creative Patisserie

LO4 Be able to apply evaluation, techniques, and criteria to patisserie items
For creating patisserie items in the hospitality industry a proper evaluation must be maintained regarding the techniques and criteria. The information and the feedback from the customers, analysis of the dishes, the time frame, methods involved in making, recommendations play an important role in the implementation of improvement methods in the future. Proper evaluation regarding the quality, taste, texture and costs must be maintained to create creative patisserie in the hospitality industry.

Unit 29 Creative Patisserie

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the use of equipment and methods for creative patisserie work	discuss the use of large, small and specialist equipment in preparation, processing, cooking, and finishing of patisserie items discuss methods used to make a selection of patisserie items
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items	2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie
LO3 Be able to demonstrate professional, safe and hygienic kitchen practices	demonstrate a professional attitude at all times used relevant personal, social and technical skills when preparing, processing, cooking and finishing pastry items demonstrate safe and hygienic working practices at all times
LO4 Be able to apply evaluation, techniques, and criteria to patisserie items Unit 29 Creative Patisserie	evaluate clearly and coherently a selection of patisserie items report valid recommendations for improvement

Links

This unit is linked to the practical units within the qualification such as:

• Unit 25: Menu Planning and Product Development
• Unit 27: Contemporary Gastronomy
• Unit 28: World Food

This unit also links to the following Management NVQ units:

• A2: Manage your own resources and professional development
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• E5: Ensure your own action reduce risks to health and safety
• E6: Ensure health and safety requirements are met in your area of responsibility

E7: Ensure an effective organizational approach to health and safety

Unit 28 World Food

Unit 28 World Food

The aim of this unit is to make the learners understand the contribution of multicultural staff. This also helps them in understanding the requirement of the development of skills in cooking a range of good quality dishes. This unit further focuses on various issues of food within society and to acquire an understanding of the reason as to what and why people eat. Moreover, this unit would provide an insight into the development and practice of skills to prepare varieties of dishes. This also helps the learners to develop skills to evaluate dishes and come up with proper suggestions.

Learning outcomes

1         Understand the characteristics and influences in world cuisine
2         Understand the multicultural nature of food and drink in society
3         Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner
4         Be able to apply evaluation techniques and criteria to a range of dishes

Unit 28 World Food

LO1 Understand the characteristics and influences in world cuisine
In this section, the learners would be able to acquire knowledge about the characteristics of world cuisine. To be specific, characteristics as in conventional menu structure, sequencing of different courses, and the reason behind the eating habits of people. This section would cover the people of different world regions such as Europe, the Caribbean, the Americas, the Middle East, Pacific Rim, Africa, Indian Sub-Continent, and Australia. This section also provides an understanding of trends such as special dietary requirements, recipe development, changes in demands of customers, fusion with different cuisines, and anaphylactic clock.

Unit 28 World Food

LO2 Understand the multicultural nature of food and drink in society
This section would provide an insight into the multicultural nature of food and beverage in society. This section provides knowledge on multiculturalism and its influences, trends of food, and drinks. The learners would acquire an idea regarding the relationship of food with drink and also different types of drinks such as alcoholic and non-alcoholic. The trends in drinks include branded alcoholic drinks, designer water, and energy drinks.

Unit 28 World Food

LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner
In this section, the learners would be able to acquire knowledge regarding skills for cooking and preparing food. They would also acquire an idea of implementing these skills in the preparation of dishes of different cuisines. This would further help them to develop skills in proper planning for preparing a certain dish, methods that could be implemented, and the standard of attitude towards their customers. They would also acquire knowledge regarding the maintenance of safety and hygiene of food and drink products by complying with certain legislation.

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LO4 Be able to apply evaluation techniques and criteria to a range of dishes
This section would help the learners to acquire knowledge regarding the techniques that could be implemented for evaluating food and drinks on the basis of their taste and quality. The techniques involve the collection of information from different sources. They also acquire an understanding of the importance of attaining feedback from customers for undertaking improvement procedures. Further, they also acquire an idea of different criteria they need to meet such as the aesthetic appeal of food towards the customer.

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Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the characteristics and influences in world cuisine	compare and contrast the characteristics of different world region cuisinesdiscuss influences in regional or world cuisine
LO2 Understand the multicultural nature of food and drink in society	discuss how historical and geographic influences have defined the multicultural nature of food and drinkevaluate developing trends in food and drink
LO3 Be able to use preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner	demonstrate skills in the preparation and cooking of a range of dishes from different world cuisine demonstrate a professional attitude at all times following safe and hygienic working practices when preparing and cooking dishes
LO4 Be able to apply evaluation techniques and criteria to a range of dishes	evaluate clearly and coherently a range of dishes from different world cuisines make valid recommendations for improvement

Links

Unit 28 World Food

This unit is linked to the practical units within the qualification such as:

• Unit 4: Research Project
• Unit 25: Menu Planning and Product Development
• Unit 27: Contemporary Gastronomy
• Unit 29: Creative Patisserie

This unit also links to the following Management NVQ units:

• A2: Manage your own resources and professional development
• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• B11: Promote diversity in your area of responsibility
• B12: Promote diversity in your organization
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organization
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• E4: Promote the use of technology within your organization
• E5: Ensure your own action reduce risks to health and safety
• E6: Ensure health and safety requirements are met in your area of responsibility
• E7: Ensure an effective organizational approach to health and safety
• F2: Manage a program of complementary projects

Unit 28 World Food

F9: Build your organization understands its market and customers

Unit 27 Contemporary Gastronomy

Unit 27 Contemporary Gastronomy

Gastronomy is an art of cooking or intake of good food. Thus, this unit focuses on providing an insight into the gastronomic principles to the learners. This unit helps the learners to understand the necessity of organoleptic and academic skills and also guides regarding the implementation of these skills in contemporary gastronomy. In addition to this, this unit helps the learners to acquire an understanding of gastronomic trends and different ways to develop skills to respond to these trends. At the same time, this further provides the learners with an overview of the future perspective of the application of gastronomic trends.
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Learning outcomes

1         Understand contemporary gastronomic developments and trends
2         Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner
3         Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality
4         Understand the application of gastronomic principles and practices within contemporary food and beverage settings

Unit 27 Contemporary Gastronomy

LO1 Understand contemporary gastronomic developments and trends
In this section, the learners acquire knowledge of the development of contemporary gastronomy and its trends. The development and trends focus on diversity of development, client-based and choices, operations and management, choices of food, organic food, and availability of international food and development of different cuisines as well. This section also provides information regarding the contemporary influences on the organization. The influences could be framed as contemporary personalities, effectiveness, and roles, political, technological, social, fallacies of food choice, leadership and vision.

Unit 27 Contemporary Gastronomy

LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner
This section would provide the learners with an overview of implementing the skills of cooking and preparing food for a wide range of gastronomic dishes. The learners would be able to understand the requirements of planning for cooking that include timing, quality of food, number of food orders, selection of appropriate equipment, and maintaining safety and hygiene. They would also acquire an idea of attitude and standard they need to maintain, hygienic practices, body language, and respecting customers with effective communication skills. Further, they would also acquire an idea regarding compliance with legislation to maintain safety and hygiene.

Unit 27 Contemporary Gastronomy

LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality
In this section, the learners would be able to acquire knowledge to apply sensory techniques for evaluation of acceptability and quality of food and beverage. This section would help the learners to identify the taste and flavor using five senses. They would also acquire an idea of using different rating scales such as numeric, hedonic, values, and criteria.
Unit 27 Contemporary Gastronomy

Unit 27 Contemporary Gastronomy

LO4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings
This section would provide an insight into the application of gastronomic practices and principles within the contemporary food and beverage settings. They would be able to acquire knowledge of different techniques that could be used such as collecting information from different sources, collecting quantitative or qualitative feedback. This helps the learners to acquire an idea regarding the areas of improvement. They would also acquire understanding criteria they need to fulfill and would also understand the situation for which they could avail sales of services.

Unit 27 Contemporary Gastronomy

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand contemporary gastronomic developments and trends	explain contemporary developments and trends in gastronomyapply gastronomic principles in the construction of menus, dishes and the selection of appropriate beverages
LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner	discuss the equipment, commodities, and methods used to prepare and cook gastronomic dishes demonstrate skills in the preparation and cooking of gastronomic dishes demonstrating a professional attitude at all times, following safe and hygienic working practices
LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality	evaluate the inner-relationship between food and beverages and the five sense discuss an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink apply organoleptic evaluation techniques to assess the acceptability and quality of food and drink
LO4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings	discuss evaluation techniques and criteria for evaluation of a food and drink experience justify the outcomes of the evaluation making valid recommendations for improvement

Unit 27 Contemporary Gastronomy

 Links
This unit is linked to practical units within the qualification, such as:

• Unit 4: Research Project
• Unit 25: Menu Planning and Product Development
• Unit 28: World Food
• Unit 29: Creative Patisserie

This unit also links to the following Management NVQ units:

• A1: Manage your own resources
• A2: Manage your own resources and professional development
• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• B11: Promote diversity in your area of responsibility
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organization
• F9: Build your organization’s understanding of its market and customers
• F10: Develop a customer-focused organization
• F11: Manage the achievement of customer satisfaction

F12: Improve organizational performance

Unit 26 Planning and Managing Food Production and Beverage Service

Unit 26 Planning and Managing Food Production and Beverage Service

This unit would help the learners to understand basic requirements within food services so as to acquire a dynamic environment. This would also help the learners to develop skills in analyzing and producing quality food and beverage planning. The learners would be able to identify the needs to increase the quality of food and beverage services in terms of production and delivery. Additionally, this unit would foster management skills within the learners to implement the same in their practical experiences by complying with the objectives of the industry. Thus, this unit would help in the development of tools that are required by the learners across a range of situations and settings.

Unit 26 Planning and Managing

Learning outcomes

1         Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
2         Understand purchasing management for materials, commodities, beverages and equipment
3         Be able to produce and critically assess food and beverage preparation plans
4         Understand food quality control processes and policies for volume food production

LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
This section would help the learners to acquire knowledge about the different equipment and systems used for measuring the volume of production and delivery of food and beverage service. The determination of systems includes manufacturing, cook-to-order, batch centralized, multi-portion, operation management, and technological aspects. Apart from this, an understanding of several pieces of equipment that could be used in food and beverage services is also enclosed. The learners would also acquire knowledge of providing food and beverage services in different contexts.

LO2 Understand purchasing management for materials, commodities, beverages and equipment
In this section, the learners would acquire an understanding of the factors responsible for managing the purchasing of materials, beverages, commodities, and equipment. They would understand the role of suppliers in purchasing management and their implications on the organization. This section would also provide a brief knowledge on factors impacting the choice of suppliers. Further, an understanding of the importance of the standard of products while purchasing would also be covered.

LO3 Be able to produce and critically assess food and beverage preparation plans
This section would help the learners to acquire an understanding of the critical assessment of preparation of food and beverage plan. This incorporates an understanding of the plan with respect to staffing and resource issues. They would also understand the methodologies and strategies that could be used for preparation of the plan. This section would further help the learners to identify the requirement of control systems and their implications on the planning.

LO4 Understand food quality control processes and policies for volume food production
In this section, the learners would acquire an insight into the process of quality control in the preparation of the menu plan. The quality control procedures consider an assessment of quality in storage, receipt, production, preparation, distribution, and applications of technologies. Moreover, the learners would also acquire an idea of the policies they are required to comply with such as hazard analysis (HACCP), risk assessment (HASAWA), and assurance to safe catering (ASC).

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts	compare and contrast systems of volume food production in different contexts critically evaluate types and specifications of a range of volume food production equipment
LO2 Understand purchasing management for materials, commodities, beverages and equipment	analyze the factors associated with supplier selection evaluate the considerations to be made and the decision-making strategy when selecting materials/commodities
LO3 Be able to produce and critically assess food and beverage preparation plans	analyze and evaluate strategies that support the development of a production schedule prepare a production schedule for a defined event
LO4 Understand food quality control processes and policies for volume food production	evaluate the process required to maintain a quality assured food production process graphically contrast a range of food quality control policies currently used by commercial organizations

Links

This unit is linked to:

• Unit 5: Food and Beverage Operations Management
• Unit 10: Work-based Experience
• Unit 27: Contemporary Gastronomy
• Unit 28: World Food
• Unit 29: Creative Patisserie
• Unit 30: New Product Development in Food
• Unit 31: Food Safety Management
• Unit 32: Nutrition and Diet

This unit also links to the following Management NVQ units:

• B1: Develop and implement operational plans for your area of responsibility
• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• E4: Promote the use of technology within your organization
• E5: Ensure your own action reduce risks to health and safety
• E6: Ensure health and safety requirements are met in your area of responsibility
• E7: Ensure an effective organizational approach to health and safety

Unit 26 Planning and Managing

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F12: Improve organizational performance