International Food and Beverage Management - 2016

This page is for past year, View 2017 unit details.

Unit summary


  • 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
  • Assessment: Assignment - Concept Development, Oral Pres (15%) , Invigilated Exam (35%) - Learn more

Unit provided by

2016 Fees
Domestic 1,305.00
HECS 1,305.00
International 1,555.00

This course examines the effective management involved in the provision of a wide variety of food and beverage throughout an international standard hotel/resort. Students will be exposed to the application of sustainable fundamentals of restaurant design as well as the development of its competent processes and systems (i.e., from a concept to operation).

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

1.    Compare the main characteristics of food and beverage operations within international standard hotels and resorts.

2.    Understand the principles of food and beverage operations design (from menu design to service design) and evaluate the efficiency of the existing food and beverage operations of a hotel/resort.

3.    Create/propose a new restaurant concept (as a team) applying the principles of food and beverage management for a hotel/resort.

4.    Demonstrate the ability to integrate theories and practices of F & B operations with the use of the Virtual Field Trip website.

  • 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.

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 a core requirement in the following courses:

This unit may be eligible for credit towards other courses:

  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.

Textbooks are subject to change within the academic year. Students are advised to purchase their books no earlier than one to two months before the start of a unit.

Click on the titles of the listed books below to find out more:

Required textbooks

  • Food and Beverage Management

    By:Bernard Davis & Andrew Lockwoo

    ISBN: 9780080966700


    Supplier:Go to The Co-op Bookshop

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