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HRTM12-201: International Food and Beverage Management

Description

This subject focuses on the management of hotel food and beverage operations. Topics include the designing, operating, marketing, and management of food and beverage outlets. Students will learn the importance of cost control within the restaurant industry and the techniques associated with managing costs. Emphasis will be placed on food and beverage operational analysis, purchasing, inventory, cost analysis, and banquet and beverage service.

Subject details

TypeUndergraduate
CodeHRTM12-201
EFTSL0.125
FacultyBond Business School
Semesters offered
  • September 2018 [Standard Offering]
  • September 2019 [Standard Offering]
Credit10
Study abroadAvailable to Study Abroad students
Study areas
  • Hotel and Tourism
Subject fees
  • Commencing in 2018: $4,247
  • Commencing in 2019: $4,290

Learning outcomes

1. Develop a viable restaurant business concept
2. Design a suitable menu to match the overall restaurant concept
3. Evaluate the appropriateness of different types of production and service styles to food and beverage operations
4. Discuss the key factors that influence a food and beverage outlet's business profitability.
5. Calculate food costings and other ratios typically used by restaurants to monitor and ensure their profit levels
6. Discuss the key factors which are essential to the delivery of a quality dining experience to the food and beverage consumer

Prerequisites

No Prior Knowledge Required

Subject outlines

Subject dates

Standard Offering
Enrolment opens15/07/2018
Semester start10/09/2018
Subject start10/09/2018
Cancellation 1?24/09/2018
Cancellation 2?01/10/2018
Last enrolment23/09/2018
Last withdrawal?05/10/2018
Teaching census?05/10/2018