This unit will give the students the necessary knowledge of Authentic European cuisines and the historical value of this cuisine in today's gastronomic environment. The theory on the origin of such cuisine will accompany the practical element of the unit.

Students develop a critical understanding of marketing, with specific focus on the service industries. Key marketing concepts such as marketing mix (Product, Price, Promotion and Place), internal marketing, CRM and marketing research are explored and engaged with.

This unit examines the importance of Human Resource Management within the Hospitality Industry and assesses organisational theory, behaviour, motivation, training and performance management and their relationship to successful hospitality organisations. Contact Hours: 48

This classroom based unit will focus on the theoretical approaches to menu design drawing upon a range of examples from across the world. Students will develop an understanding of menu design from both an operational and customer viewpoint and explore the process by which new food products enter the marketplace.

Organised by IMI's Career and Internships Department.