International Food and Beverage Management
Review food and beverage systems and processes in an international resort setting. Get a taste for menu planning and design. Cook up a business plan for a new restaurant. Step into virtual hospitality environments for extended learning activities.
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Subjects may require attendance
With a network of campuses across Brisbane and the Gold Coast, Griffith University is committed to progressive multidisciplinary teaching and research and a valuable online provider with Open Universities Australia. Already attracting students from more than 122 countries, Griffith's dedication to academic excellence is available across Australia through OUA.
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At the completion of this subject students will be able to:
- Identify the main characteristics of food and beverage operations of international hotels and resorts.
- Analyse the key success factors of the food and beverage operations of international hotels and resorts.
- Synthesize food and beverage operations design, systems and processes.
- Evaluate the principles of food and beverage operations design, systems and processes.
- Create a business plan for a proposed new restaurant applying the principles of food and beverage management.
- Introduction to F & B Management
- Concept Development for F&B Operation
- Menu & Wine List Planning & Design
- Menu and Wine List Evaluation--Menu Engineering
- Food Production Area (Kitchen) Planning and Design
- Food Service Area (Restaurant) Planning and Design
- Food Production and Service Systems
- F&B Operations Marketing
- F&B Control and Purchasing
- F&B Manager role and future trends
- Quality Management Practices in F&B Operations
- Audio/Video conferencing
- Chat Rooms
- Embedded Multimedia
- Online Quizzes/Tests
- Online assignment submission
- Podcasting/Lecture capture
- Standard Media
- Web links
Note: Level 2 subjects normally assume an introductory level of prior knowledge in this area, e.g. from studying related Level 1 subjects or other relevant experience.
- EquipmentDetails - Audio/Visual equipment
Please note: This subjects was previously known as HSL208.
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 subject 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.
- Concept Development, Oral Pres (20%)
- Invigilated Exam (40%)
- Report (40%)
Bachelor of Business
- Business Introductory Core Subjects
- Major in Human Resource Management
- Major in Management
- Major in Contemporary Marketing
- Major in International Hotel Management (Last year of offer 2018)