Food and Beverage Management

Learning Outcomes

Upon successful completion of this course, students are expected to be able to identify and explain different types of restaurants’ characteristics as well as factors to consider when developing a restaurant concept, describe the factors influence a menu’s design for food service production, explain and apply front-of-the-house and back-of-the-house operations in the restaurant business, explain and apply SOP (Standard Operation Procedure) in the restaurant operation, explain and apply the ways to control food and beverage production and sanitation, describe the process of recruiting, staffing, and the development of training in the restaurant industry, explain and apply guest restaurant service and effective sales and marketing to promote successful operation of a hospitality enterprise, explain and apply major elements in a restaurant concept into a business plan, use appropriate software standard to the restaurant and food service industry, and apply good work attitude in team.

Topics

The course aims to provides an analysis of complex interrelationships of operational food and beverage management areas with particular relevance to new concepts, themes, developments and trends in the hospitality industry. It begins by introducing past, recent and future trends and developments in particular reference to international food and beverage outlets. Particular emphasis is focused on creating a new concept and restaurant and product life cycles. Students will learn how to develop their own service encounters, concept and product development, service impressions, planning and design, equipment and resources, budgeting, menu planning, marketing, staffing and training, promotions, advertising, financial and legal implications. The students will also be able to develop restaurants concepts via the medium of case studies, classroom activities, assessment strategies and project management.

Prerequisite:None