This Level 3 award is designed to address an identified requirement within the UK Catering and Hospitality sector to develop a practical and practicable understanding of how to establish and/or improve a food offer in a food service setting.
Significant changes in trends within the UK food and hospitality sector have resulted in record numbers of closures of pubs, which face a combination of changing desires and customer expectations, with the emergence of well-resourced competitors from a range of competing sub sectors within catering/food service arena. Key to competing in a changing
and challenging competitive environment is considered to be the development and management of an appropriate commercial food offer.
This unit offers insight into the development of an attractive and appealing food offer, tips on how to control food costs and optimise menu prices to maximise profit margin, gives examples of how to deliver quality food presentation and takes the Learner through the steps to design a bespoke and profitable menu. Candidates will understand how to set
appropriate food service standards that will exceed customer expectations as well as knowing how to develop productive employees who will deliver the business goals. Finally, this course shows how to market a food retail/service business more effectively in order to drive greater sales.