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Restaurant Operations

To enable students to apply a range of communication strategies, practical skills and knowledge relevant to food and beverage environments

Course Code DHRM502
Level 5
Credits 30


Serve food and beverage in a hospitality environment and apply these experiences to inform supervisory and management practices

Communicate effectively to achieve positive outcomes for customers and to enhance sales

Discuss cultural diversity and its implications in the workplace

Evaluate how a food and beverage outlet meets the needs of its market

Delivered as part of the following programmes