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HRTM12-201: International Food and Beverage Management September 2019 [Standard]

General information

Efficiently managed food and beverage operations are critical to the success of an accommodation business. International Food and Beverage Management will equip you with knowledge about the design, operation, marketing and management of food and beverage outlets including restaurants, banquet services and room service. You will learn skills in menu design, purchasing procedures and the importance of cost control strategies within the restaurant industry. The internationalisation of the food and beverage market is also considered to provide you with knowledge of different international cuisines and their service requirements as well as the diverse requirements of diners from different cultural backgrounds.


Academic unit:Bond Business School
Subject code:HRTM12-201
Subject title:International Food and Beverage Management
Subject level:Undergraduate
Semester/Year:September 2019
Credit points:10

Delivery & attendance

Delivery mode:


Workload items:
  • Seminar: x12 (Total hours: 24) - Seminar 1
  • Seminar: x12 (Total hours: 24) - Seminar 2
  • Personal Study Hours: x12 (Total hours: 72) - Study time and reviewing materials
Attendance and learning activities: Attendance at all class sessions is expected. Students are expected to notify the instructor of any absences with as much advance notice as possible. In addition to the topics outlined in the curriculum schedule, industry guest speakers and hotel 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 and outside of class time as advised by the subject lecturer.


Prescribed resources:
  • Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott (2018). Food and Beverage Management. 6th, London (Available as eBook at Routledge , 464.
  • Australian Government Office for Learning and Teaching (2016). Virtual Field Trips in Food and Beverage Management. [Website:] Office for Learning and Teaching.
After enrolment, students can check the Books and Tools area in iLearn for the full Resource List.
[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

Enrolment requirements

Requisites: ?


Restrictions: ?


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.

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Subject Learning Outcomes (SLOs)

On successful completion of this subject the learner will be able to:
  1. Discuss the factors essential to the delivery of a quality dining experience to the food and beverage consumer.
  2. Compare the expectations of food and beverage consumers from different cultural backgrounds to identify ways that a restaurant can better cater to the needs of international guests.
  3. Discuss the key factors that influence a food and beverage outlet's business profitability.
  4. Calculate food costings and other ratios used by restaurants to monitor their operational performance.
  5. Develop and present a viable restaurant business and menu concept in collaboration with a team of colleagues.


Assessment details

TypeTask%Timing*Outcomes assessed
*Class Participation Students participate in a range of in class and/or online activities. 10% Ongoing 1, 2, 3, 4, 5.
Written Report Individual Report 20% Week 6 1, 2.
Written Report § Group Report 20% Week 10 5.
Presentation § Group Presentation 10% Week 11 5.
Paper-based Examination (Closed) Comprehensive Final Examination 40% Final Examination Period 1, 2, 3, 4.
  • § 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.

Assessment criteria

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.

Quality assurance

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.

Study information

Submission procedures

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.

Bond University utilises Originality Reporting software to inform academic integrity.

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.

Disability support

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.

Additional subject information

A peer-evaluation system will be used in this subject to help determine the individual marks for all group assessments. As part of the requirements for Business School quality accreditation, the Bond Business School employs 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.

Subject curriculum

A general overview of the subject along with its assessment requirements will be followed by an overview of the key characteristics of the food and beverage sector in the restaurant and accommodation context.

The diverse range of styles of food and beverage operations will be described along with an overview of the typical operational challenges associated with different types of outlets.

The expectations and requirements of food and beverage consumers from a diverse range of cultural backgrounds are explored using a service quality framework. Methods for controlling the quality of food and beverage service systems are considered.

To ensure success, any food and beverage operation must be well conceptualised. The key considerations required for effective design and development of a restaurant concept will be explored.

A variety of issues must be considered when planning and executing an effective menu within a restaurant. Menu engineering techniques will be demonstrated to illustrate how menus are carefully constructed to maximise guest satisfaction and restaurant profitability.

The methods used by food and beverage managers to ensure the safety, quality and storage efficiency of their perishable inventory are described. Case studies are used to explore various purchasing, storage and inventory challenges which a restaurant operator must typically overcome.

Cost and production control is a critical element of managing a profitable food and beverage business. A range of cost control principles will be applied to a variety of scenarios to illustrate the essential elements of cost control and operational control.

The key ingredient of a successful restaurant is its food! This session explains the typical systems of food production used by chefs and the kitchen brigade to ensure a quality menu is delivered. The integration between the kitchen and restaurant service areas is explored to understand the importance of effective service and facility design.

The fundamentals of marketing will be extended upon in this session to address specific challenges and solutions involved with ‘selling’ a food and beverage experience to the market.

The various legal and health regulations required to operate a food and beverage operation are outlined. In conjunction with those requirements, the management of restaurant staff is essential to ensuring the business is safely operated and compliant with regulations and customer expectations.

Approved on: Jun 28, 2019. Edition: 3.1