Subject details

  • Topics
    • 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
  • Study resources
    • Instructional Methods
      • Audio/Video conferencing
      • Chat Rooms
      • Embedded Multimedia
      • Online Quizzes/Tests
      • Online assignment submission
      • Podcasting/Leacture capture
      • Standard Media
      • Web links

At the completion of this subject 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 1 - Concept Development, Oral Pres (20%)
  • Assignment 2 - Invigilated Exam (40%)
  • Assignment 3 - Report (40%)

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 subject

No eligibility requirements

Special requirements

  • 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.

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