International Food and Beverage Management - 2017

Unit summary

HSL208

  • Level of Study: Undergraduate Level 2
  • Study load: 0.125 EFTSL
  • Delivery method: Fully Online
  • Prerequisites: No
  • Duration: 13 weeks
  • Government loans available: FEE-HELP, HECS-HELP
  • Availability for 2016: SP1
  • Availability for 2017: SP1
  • Assessment: Assignment - Concept Development, Oral Pres (15%) , Invigilated Exam (35%) - Learn more

Unit provided by

or
2017 Fees
AUD$
Domestic 1,324.00
HECS 1,324.00
International 1,574.00

International Food and Beverage Management aims to develop students’ capacity to transfer theory into useful knowledge for effectively designing concepts, systems and processes for a new food and beverage operation. This unit integrates custom-made Virtual Field Trips (VFTs) of the hospitality industry into learning activities and assessments (formative and normative) and promotes an authentic learning experience.

At the completion of this unit students will be able to:

  1. Identify the main characteristics of food and beverage operations of international hotels and resorts.
  2. Analyse the key success factors of the food and beverage operations of international hotels and resorts.
  3. Synthesize food and beverage operations design, systems and processes.
  4. Evaluate the principles of food and beverage operations design, systems and processes.
  5. Create a business plan for a proposed new restaurant applying the principles of food and beverage management.
  • Assignment — Concept Development, Oral Pres (15%)
  • Invigilated Exam (35%)
  • Report (50%)
For more information on invigilated exams see Exams and results

There are no prerequisites for this unit.

Note: Level 2 units normally assume an introductory level of prior knowledge in this area, e.g. from studying related Level 1 units or other relevant experience.

  • Audio/Visual equipment
  • Broadband access

This unit addresses the following topics.

NumberTopic
1Introduction to F & B Management
2Concept Development for F&B Operation
3Menu & Wine List Planning & Design
4Menu and Wine List Evaluation--Menu Engineering
5Food Production Area (Kitchen) Planning and Design
6Food Service Area (Restaurant) Planning and Design
7Food Production and Service Systems
8F&B Operations Marketing
9F&B Control and Purchasing
10F&B Manager role and future trends
11Quality Management Practices in F&B Operations

This unit is delivered using the following methods and materials:

Instructional Methods

  • Audio/Video conferencing
  • Chat rooms
  • Embedded Multimedia
  • Online Quizzes/Tests
  • Online assignment submission
  • Podcasting/Lecture capture
  • Standard Media
  • Web links

This unit is not currently a requirement for any courses, but may be eligible for credit.

  1. Many undergraduate courses on offer through OUA include 'open elective' where any OUA unit can be credited to the course. You need to check the Award Requirements on the course page for the number of allowed open electives and any level limitations.
  2. In other cases, the content of this unit might be relevant to a course on offer through OUA or elsewhere. In order to receive credit for this unit in the course you will need to supply the provider institution with a copy of the Unit Profile in the approved format, which you can download here. Note that the Unit Profile is set at the start of the year, and if textbooks change this may not match the Co-Op textbook list.

Textbook information for this unit is currently being updated and will be available soon. Please check back regularly for updates. Alternatively, visit the The Co-op website and enter the unit details to search for available textbooks.

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