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.
|Academic unit:||Bond Business School|
|Subject title:||International Food and Beverage Management|
Delivery & attendance
|Attendance and learning activities:||Students are expected to attend all classes. In addition to the class activities indicated in the weekly schedule, industry guest speakers and site visits may take place as part of the curriculum, subject to industry member availability. Students will be advised of these activities by the subject lecturer. Students are also required to use an online Virtual Field Trip (VFR) website (see Resources for details) during class time and personal study time as advised by the subject lecturer.|
|Prescribed resources:|| |
|[email protected] & Email:||[email protected] is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.|
To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
Assurance of learning
Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.
At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.
Program Learning Outcomes (PLOs)
Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- Develop a viable restaurant business concept
- Design a suitable menu to match the overall restaurant concept
- Evaluate the appropriateness of different types of production and service styles to food and beverage operations
- Discuss the key factors that influence a food and beverage outlet's business profitability.
- Calculate food costings and other ratios typically used by restaurants to monitor and ensure their profit levels
- Discuss the key factors which are essential to the delivery of a quality dining experience to the food and beverage consumer
|*Class Participation||Students participate in a range of in class and/or online activities.||10%||Ongoing||1, 2, 3, 4, 5, 6.|
|Written Report||Individual Report||20%||Week 6||3, 4, 6.|
|Written Report §||Group Report||20%||Week 10||1, 2, 3, 6.|
|Presentation §||Group Presentation||10%||Week 11||1, 2, 3, 6.|
|Paper-based Examination (Closed)||Final Examination||40%||Final Examination Period||3, 4, 5, 6.|
- § Indicates group/teamwork-based assessment
- * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
|High Distinction||85-100||Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking.|
|Distinction||75-84||Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas.|
|Credit||65-74||Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above.|
|Pass||50-64||Usually awarded to students whose performance meets the requirements set for work provided for assessment.|
|Fail||0-49||Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines.|
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Students must check the [email protected] subject site for detailed assessment information and submission procedures.
Policy on late submission and extensions
A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.
Policy on plagiarism
University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.
Feedback on assessment
Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.
If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.
Subject overview, assessment briefing and introduction to Virtual Field Trip in Food and Beverage Management. Required Reading: Chapter 1 (Davis et al) Additional readings on iLearn.
Required Reading: Chapter 2 (Davis et al). Additional readings on iLearn.
Required Reading: Chapter 3 (Davis et al) Additional readings on iLearn.
Required Reading: Chapter 4 (Davis et al) Additional readings on iLearn.
This class continues to explain the issues involved with developing a restaurant concept following Class 1. Reading as advised on iLearn.
Required Reading: Chapter 5 (Davis et al). Additional readings on iLearn.
Students will undertake a range of activities relevant to menu planning and design.
Required Reading: Chapter 11 (Davis et al). Additional readings on iLearn.
This class continues to explore the challenges of F&B service delivery from Class 1. Reading as advised on iLearn.
Required Reading: Chapter 6 (Davis et al) Additional readings on iLearn.
This class continues from Class 1. Readings as advised on iLearn.
Required Reading: Chapter 7 (Davis et al). Additional readings on iLearn.
This class continues from Class 1 and also considers food service area design. Readings as advised on iLearn.
Required Reading: Chapter 8 (Davis et al). Additional readings on iLearn.
Students will apply cost control principles to a range of exercises. Any readings will be advised on iLearn.
Required Reading: Chapter 10 (Davis et al). Additional readings on iLearn.
Students will work in assignment groups on a series of activities related to marketing of their proposed restaurant.
Readings for this class are on iLearn.
Required Reading: Chapter 9 (Davis et al). Additional readings on iLearn.
Students' group presentations are presented and assessed this week.
Students' group presentations are presented and assessed this week.
Current challenges facing F&B managers. Required Reading: Chapter 12 (Davis et al). Additional readings on iLearn.
Subject revision will take place during this class.