Enrolments for 2019 have closed.

View information for 2020 course intake.

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International Food and Beverage Management

Undergraduate | GRF-THS208 | 2019

Course information for 2019 intake

View information for 2020 course intake

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.

Study method
100% online
Assessments
Subject may require attendance
Entry requirements
Prior study needed
Duration
-

HECS-HELP and FEE-HELP available

International Food and Beverage Management

About this subject

  • 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.

Entry requirements

Others

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.

Additional requirements

  • Equipment requirements - Audio/Visual equipment

Study load

0.125 EFTSL
This is in the range of 10 to 12 hours of study each week.

Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.

Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.

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