General Information
International Food and Beverage Management introduces students to the food production and service processes and challenges associated with managing food and beverage outlets. The role of food and beverage within the international accommodation industry is considered and a variety of different types of food and beverage outlets are considered. The subject equips students with knowledge about menu planning and design; service systems and processes; inventory management and purchasing procedures; as well as the importance of careful cost control strategies.
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Details
Academic unit: Bond Business School Subject code: HRTM12-201 Subject title: International Food and Beverage Management Subject level: Undergraduate Semester/Year: January 2025 Credit points: 10.000 -
Delivery & attendance
Timetable: https://bond.edu.au/timetable Delivery mode: Standard Workload items: - Seminar: x12 (Total hours: 24) - Seminar 2
- Seminar: x12 (Total hours: 24) - Seminar 1
- Personal Study Hours: x12 (Total hours: 72) - Recommended study time & reviewing materials
Attendance and learning activities: Attendance at all class sessions is expected. Students are expected to notify the instructor of any absences with as much advance notice as possible. In addition to the topics outlined in the curriculum schedule, industry guest speakers and hotel site visits may take place as part of the curriculum, subject to industry member availability. Students will be advised of these activities by the subject lecturer. Students are also required to use an online Virtual Field Trip (VFR) website (see Resources for details) during and outside of class time as advised by the subject lecturer. -
Resources
Prescribed resources: Books
- Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott (2018). Food and Beverage Management. 6th, London (Available as eBook at https://ebookcentral-proquest-com.ezproxy.bond.edu.au/lib/bond/detail.action?docID=5206947) Routledge 464
iLearn@Bond & Email: iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class recordings and detailed subject information regarding the subject curriculum, assessment, and timing. Both iLearn and the Student Email facility are used to provide important subject notifications.
Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.
To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
| Academic unit: | Bond Business School |
|---|---|
| Subject code: | HRTM12-201 |
| Subject title: | International Food and Beverage Management |
| Subject level: | Undergraduate |
| Semester/Year: | January 2025 |
| Credit points: | 10.000 |
| Timetable: | https://bond.edu.au/timetable |
|---|---|
| Delivery mode: | Standard |
| Workload items: |
|
| Attendance and learning activities: | Attendance at all class sessions is expected. Students are expected to notify the instructor of any absences with as much advance notice as possible. In addition to the topics outlined in the curriculum schedule, industry guest speakers and hotel site visits may take place as part of the curriculum, subject to industry member availability. Students will be advised of these activities by the subject lecturer. Students are also required to use an online Virtual Field Trip (VFR) website (see Resources for details) during and outside of class time as advised by the subject lecturer. |
| Prescribed resources: | Books
|
|---|---|
| iLearn@Bond & Email: | iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class recordings and detailed subject information regarding the subject curriculum, assessment, and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student. To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au |
Enrolment requirements
| Requisites: |
Nil |
|---|---|
| Assumed knowledge: |
Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.
|
| Restrictions: |
Nil |
Assurance of learning
Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.
At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.
Program Learning Outcomes (PLOs)
Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- Describe the food production and service processes required for success in a variety of food and beverage contexts.
- Explain factors that influence the profitability of food and beverage outlets.
- Analyse various food and beverage cases to identify critical success factors and key challenges faced.
- Develop strategies to overcome challenges and/or continually improve food and beverage operations.
- Calculate and interpret relevant data including menu costs and pricing, plus key performance metrics for a restaurant.
Generative Artificial Intelligence in Assessment
The University acknowledges that Generative Artificial Intelligence (Gen-AI) tools are an important facet of contemporary life. Their use in assessment is considered in line with students’ development of the skills and knowledge which demonstrate learning outcomes and underpin study and career success. Instructions on the use of Gen-AI are given for each assessment task; it is your responsibility to adhere to these instructions.
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Assessment details
Type Task % Timing* Outcomes assessed Written Report Students develop an individual report which describes the processes used to improve a simulated restaurant; the factors that influenced the restaurant's profitability; and the strategies used to overcome the challenges it faced. 20.00% Week 8 1,2,4 Written Report Students develop an individual report which describes the processes used to improve a simulated restaurant; the factors that influenced the restaurant's profitability; and the strategies used to overcome the challenges it faced. 40.00% Week 12 1,2,4 Student Engagement Students are required to complete and/or discuss allocated case studies and other activities during class time. 25.00% Ongoing 3,4,5 Activity Completion of quizzes, learning phases and challenge activities in various modules of the Knowledge Matters Restaurant Simulation. 15.00% Ongoing 3,4,5 - * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
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Assessment criteria
Assessment criteria
High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment. Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
| Type | Task | % | Timing* | Outcomes assessed |
|---|---|---|---|---|
| Written Report | Students develop an individual report which describes the processes used to improve a simulated restaurant; the factors that influenced the restaurant's profitability; and the strategies used to overcome the challenges it faced. | 20.00% | Week 8 | 1,2,4 |
| Written Report | Students develop an individual report which describes the processes used to improve a simulated restaurant; the factors that influenced the restaurant's profitability; and the strategies used to overcome the challenges it faced. | 40.00% | Week 12 | 1,2,4 |
| Student Engagement | Students are required to complete and/or discuss allocated case studies and other activities during class time. | 25.00% | Ongoing | 3,4,5 |
| Activity | Completion of quizzes, learning phases and challenge activities in various modules of the Knowledge Matters Restaurant Simulation. | 15.00% | Ongoing | 3,4,5 |
- * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
Assessment criteria
| High Distinction | 85-100 | Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. |
|---|---|---|
| Distinction | 75-84 | Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. |
| Credit | 65-74 | Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. |
| Pass | 50-64 | Usually awarded to students whose performance meets the requirements set for work provided for assessment. |
| Fail | 0-49 | Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. |
Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Study Information
Submission procedures
Students must check the iLearn@Bond subject site for detailed assessment information and submission procedures.
Policy on late submission and extensions
A late penalty will be applied to all overdue assessment tasks unless the Lead Educator grants an extension. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.
Academic Integrity
Bond University‘s Student Code of Conduct Policy , Student Charter, Academic Integrity Policy and our Graduate Attributes guide expectations regarding student behaviour, their rights and responsibilities. Information on these topics can be found on our Academic Integrity webpage recognising that academic integrity involves demonstrating the principles of integrity (honesty, fairness, trust, professionalism, courage, responsibility, and respect) in words and actions across all aspects of academic endeavour.
Staff are required to report suspected misconduct. This includes all types of plagiarism, cheating, collusion, fabrication or falsification of data/content or other misconduct relating to assessment such as the falsification of medical certificates for assessment extensions. The longer term personal, social and financial consequences of misconduct can be severe, so please ask for help if you are unsure.
If your work is subject to an inquiry, you will be given an opportunity to respond and appropriate support will be provided. Academic work under inquiry will not be marked until the process has concluded. Penalties for misconduct include a warning, reduced grade, a requirement to repeat the assessment, suspension or expulsion from the University.
Feedback on assessment
Feedback on assessment will be provided to students according to the requirements of the Assessment Procedure Schedule A - Assessment Communication Procedure.
Whilst in most cases feedback should be provided within two weeks of the assessment submission due date, the Procedure should be checked if the assessment is linked to others or if the subject is a non-standard (e.g., intensive) subject.
Accessibility and Inclusion Support
Support is available to students where a physical, mental or neurological condition exists that would impact the student’s capacity to complete studies, exams or assessment tasks. For effective support, special requirement needs should be arranged with the University in advance of or at the start of each semester, or, for acute conditions, as soon as practicable after the condition arises. Reasonable adjustments are not guaranteed where applications are submitted late in the semester (for example, when lodged just prior to critical assessment and examination dates).
As outlined in the Accessibility and Inclusion Policy, to qualify for support, students must meet certain criteria. Students are also required to meet with the Accessibility and Inclusion Advisor who will ensure that reasonable adjustments are afforded to qualifying students.
For more information and to apply online, visit BondAbility.
Additional subject information
As part of the requirements for Business School quality accreditation, the Bond Business School employs an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Subject curriculum
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Introduction to International Food and Beverage Management
A general overview of the subject along with its assessment requirements will be provided along with information about the restaurant simulation used throughout the subject.
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Food and Beverage Operations: Customer Considerations & Location Decisions
An overview of different types of F&B outlets is provided along with important operational considerations including customer demand and locational factors.
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F&B Financials and Price Considerations
The financial considerations of operating a restaurant are explored along with factors related to pricing the food and beverage concept.
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Food and Beverage Concept - Design and Layout
The key considerations required for effective design and layout of a restaurant concept will be explored. The interrelationships between the kitchen and restaurant service areas is explored to understand the importance of effective service and facility design.
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Menu Planning, Design and Engineering
A variety of issues must be considered when planning and executing an effective menu within a restaurant. Menu engineering techniques will be demonstrated to illustrate how menus are carefully constructed to maximise guest satisfaction and restaurant profitability.
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Purchasing, Storage and Inventory Management
The methods used by food and beverage managers to ensure the safety, quality and storage efficiency of their perishable inventory are described. Various purchasing, storage and inventory challenges which a restaurant operator must overcome are explored.
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Marketing Food and Beverage Operations
The fundamentals of marketing will be extended upon in this session to address specific challenges and solutions involved with ‘selling’ a food and beverage experience to the market.
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Staffing considerations in Food and Beverage
The recruitment, training and allocation of staff in a food and beverage outlet is essential to ensuring customer service is effectively delivered and the business operates efficiently.
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Food and Beverage Cost and Other Controls
Cost and production control is a critical element of managing a profitable food and beverage business. A range of cost control principles will be applied to a variety of scenarios to illustrate the essential elements of cost control and operational control.
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Food and Beverage Production and Service Systems
The key ingredient of a successful restaurant is its food, beverage and service! This session explains the typical systems of food production used by chefs and the kitchen brigade to ensure a quality menu is delivered. It also explores alternative service styles typically used in different types of food and beverage operations.