Level 4 Cert. IHM, M4X01918: Food & Beverage Operations Learning Log

This assignment is a Level 4 Certificate in International Hospitality Management (Cert. IHM) student's learning log based on a field trip to a Marriott Hotel. The log details observations of Food & Beverage (F&B) operations, focusing on how the hotel utilizes resources to meet hospitality goals and enhance guest experiences. The student identifies and discusses five key skills observed: communication, presentation, cooking, time management, and customer service. The log reflects on the impact of the trip on the student's knowledge of F&B operations, highlighting the evolution of beverage services and the importance of communication and time management. It also outlines good practices in F&B operations, emphasizing customer service, food and beverage quality, and time management. Finally, the student details plans for developing food production and service skills to meet organizational requirements, including professional training and guidance. The assignment concludes with a reference list.

LEVEL 4 Cert. IHM – STUDENT FIELD TRIP LEARNING LOG
MODULE CODE: M4X01918
HOTEL PLACEMENT – FOOD AND BEVERAGE OPERATIONS
This Student’ s Field Trip Learning Log is devised to help you maximise your knowledge,
understanding and skills required to function effectively in various Food & Beverage
Operations. Based on your participation in the Field Trip, you are required to write on the
followings: an overview of the Field Trip (this may include place visited, purpose of visit,
what the Business does particularly as it relates to Food & Beverage Operations etc.),
evidence of learning and skills development outcomes from the trip, including summative
reflection of the trip.
This assessment is to encourage students to think critically about their future active
involvement and the skills they need to develop in carrying out various Food & Beverage
Operations. You are advised to participate actively in listening, learning/talk sessions during
the Field Trip.
Please ensure you complete your learning log as soon as you return from each
trip. Completion and submission of Learning Log is an integral part of your
assessment. You will be awarded marks as part of 20 credits weightings for this
Module. Also, participating in the trip contributes to your compulsory weekly
class attendance.
Please note, you are always required to have your student ID card on you while on Field
Trip.
Cert. IHM LV4 Learning Log:
Student Name:
Student name:
Cohort 1 Group:
Lecturer’s Name:
Filed Trip
To:
Lecture Week:
….
Date:
Considering the hospitality Food and Beverage Operations you have visited,
explain how the particular company’s operations are using their resources to
meet the hospitality goals of the organisation (e.g. you may include brief
overview of the Business visited including use of company’s resources to deliver
excellent guest experience):
Hotel Marriott is considered as a 4 star luxury category hotel. Hotel management has plenty of resources to
improve the guest experience during the stay in the hotel (Gomes, 2016). Hotel provides luxurious rooms facility,
bars, food and beverage, golf course and other facilities that improves the travelling experiences of all the hotel
guests. Hotel management carry huge budgets to meet various needs of the target customers by improving the
services of hotel. Hotel has a restaurants that effectively cope up the expectations of all the travellers visits hotel
premises. Restaurants also cater to local food enthusiasts effectively.
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Identify and discuss 5 important skills in Food & Beverage Operations that you
have observed during the trip:
Important Skills in Food and Beverage Operations
1.) Communication skill.
2.) Presentation skills.
3.) Cooking skills.
4.) Time Management Skills.
5.) Customer service skills.
How has this trip impacted on your knowledge of Food & Beverage Operations?
I visited the hotel Marriott to explore about the food and beverage services of the hotel. Food and Beverage has
become a vast sector in respect to business and profitability as it has improved the customer experience by
facilitating with numerous services such in order to cater all the hotel visitors. I have observed that services like
mock tail and cock tail in beverage sector of hotel has evolved with wide range of options in wines, beers and other
alcohols, Mock tail has also evolved as it also involve wide range of products that effectively cater all its
customers. I also learned that food and beverage services require effective communication and time management
skills that enables times services. Communication skill enables management to address all the needs of target
customers effectively.
Based on your observation during this trip, what constitute good practices in
Food & Beverage Operations:
Efficiency of food and beverages service depends upon various factors like customer service, food and beverage
quality, customer satisfaction, time management and other associated aspects. I have witnessed that all the
mentioned skills and abilities play a huge role in upgrading the service quality of food and beverage operations.

How would you develop food production and food service skills competencies to
meet organisational requirements and standards?
I will take professional training and guidance over personality development that will involve time management,
communication skill, customer service skills and other skills. To improve the cooking skills I will take professional
guidance of expertise cooks who are keen towards making different dishes.
Student Signature:
__________________________________
Date:
_________________________________
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REFERENCES
Books and Journals
Gomes, N. A., 2016. Recruitment and selection process of Square Food & Beverage LTD.