International Food and Beverage Management

Griffith University

Course Description

  • Course Name

    International Food and Beverage Management

  • Host University

    Griffith University

  • Location

    Gold Coast, Australia

  • Area of Study

    Hospitality and Tourism Management, Hotel Restaurant Tourism Management, Restaurant and Resort Management

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credit Points

    10
  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    Course Description
    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).
    Course Introduction
    The provision of food and beverage (F&B) in the tourism and hotel industry is an integral part of the businesses' longevity and financial viability. F&B operations rely on quality and consistency to create customer satisfaction and sustainable success. As a future hospitality professional, your knowledge and skills in F&B management are essential to your career success.
    2208HSL International F&B Management is a core course within the Hotel Management and International Tourism and Hotel Management Majors. This course is designed to equip you with the fundamental management theories and practices relevant in F&B operations found in hotels. Furthermore, team-work is essential in creating quality service experiences for customers and maintaining effective operations. Therefore, this course will provide you various opportunities to work in teams (presentations, group projects). Together as a team, you will apply what you learned (from this course) to propose a creative and feasible restaurant concept for a five-star hotel in Queensland.
    To build a closer link with the real-world situation, this course has developed a Virtual Field Trip Website featuring two upscale hotels in Brisbane and Gold Coast. All the images, videos and case studies have been drawn from local hotels. Actively engaging in the learning and teaching activities will improve your critical thinking, innovative and team-work skills. Successful completion of this course will develop your competency to effectively work in the F&B operations of large international hotels.
    Course Aims
    The international food and beverage (F&B) management course aims to develop students' skills and knowledge for the effective design of market driven and financially viable F&B operations within a large international standard hotel and resort. In addition, this course equips students with necessary management tools and practices for improving the effectiveness of F&B outlets by means of making continuous improvements to the operational as well as the managerial practices.
    Learning Outcomes
    After successfully completing this course you should 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 Develop further oral communication and team work skills.
    5 Demonstrate the ability to integrate theories and practices of F & B operations with the use of the the Virtual Field Trip website.

    Assessment Task

    Weighting/Marked out of

    Test or quiz
    On-line Interaction

    15%/15

    Assignment - Planning Document
    Concept Description of the Proposed Restaurant*

    5%/5

    Presentation - technical or professional
    Presentation of the Proposed Restaurant

    20%/20

    Assignment - Written Assignment
    Group Project

    40%/40

    Log of Learning Activities
    Reflective Journal

    20%/20

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.