In the dynamic and constantly evolving restaurant industry, it is crucial that restaurateurs and food and beverage managers are aware of current and future trends relating to the provision of food and beverage. This module will equip students with the knowledge and confidence to develop strategic responses to these trends, and how contemporary trends are incorporated into restaurant design to create an inclusive restaurant concept which is accessible and able to cater for the ever-changing demands of the diverse marketplace.

As awareness of climate change, resource scarcity, environmental impact and social inequality rises, hospitality businesses are being held increasingly to account by consumers, governments and stakeholders. This module critically explores strategy and management plans for ensuring long term sustainability and resilience for hospitality businesses.

The strategic business module will equip students with the knowledge required to make strategic decisions at both a corporate and functional level. Students will also develop the skills required to evaluate the success of implemented strategy within an organisational context. This will inform decision making at a corporate and functional level.

The Professional Project capstone module is an independent study unit. Students will be able to draw together learning form their previous subjects, focusing on their key strengths, in the production of a business artefact. Alongside the artefact students will develop a written critical reflection, which is designed elucidate their rational for choice of artefact and reflect on the process of its production and dissemination.