Handbook : Unit informationEdith Cowan University

Faculty of Business and Law

School: Business

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

• Unit Title

  Food and Beverage Management

• Unit Code

  HOS2110

• Year

  2015

• Enrolment Period

  1

• Version

  3

• Credit Points

  15

• Full Year Unit

  N

• Mode of Delivery

  On Campus
  

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Description

Students will explore the management of food and beverage operations. Control system design, implementation and management in a variety of organisational settings will be examined. Operational systems and management control are therefore the focus of the unit. Current issues impacting the food and beverage operations arena, including sustainability, are discussed.

Learning Outcomes

On completion of this unit students should be able to:

1. Critically review menu management concepts commonly used in food and beverage operations.
2. Critically review the range of legislation which impact on the management of food and beverage outlets.
3. Develop the management process and organisational structure for a food and beverage service operation.
4. Evaluate and debate the current trends that influence food and beverage management.
5. Identify and apply cost control principles relating to food and beverage operations.
6. Outline the operational and managerial structures of a variety of food and beverage production and service operations within the hospitality industry.

Unit Content

1. Current trends in food and beverage management
2. Designing effective food and beverage management systems
3. Establishment and maintenance of managerial cost control processes and procedures.
4. Food and beverage production and service systems.
5. Legislation applicable to managing food and beverage operations.
6. Managing the human resource function and costs.
7. Menu planning and management.

Additional Learning Experience Information

This unit is conducted in the form of a two hour lecture and a one hour tutorial. The teaching and learning approach is enhanced through in-class discussions and problem solving workshops where the skills of working effectively with others (specifically team working, task collaboration and working productively with people from diverse cultures), communicating effectively and the ability to generate ideas are emphasised. Practical industry focused case studies are used to provide students with the opportunity to develop selected theses of the unit, including awareness and understanding of sustainability. Students are required to complete ALL tutorial exercises in preparation for the tutorial sessions.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

Text References

• Ellis, G. (2008). The Australian bar attendants handbook (4th ed.). Sydney, NSW: Pearson.
• Keiser, J., DeMicco, F.J, Cobanoglu, Co, & Grimes, R. N. (2008). Analyzing and controlling foodservice costs (5th ed.). Upper Saddle River, New Jersey: Pearson Education, Inc.
• Liquor Licensing Act 1998. Western Australia: Government Printer.
• Lillicrap, D., & Cousins, J. (2010). Food and beverage service (8th ed.). London: Hodder Education.
• Mill, R. (2007). Restaurant management customers, operations, and employees (3rd ed.). Upper Saddle River, New Yersey: Pearson Prentice Hall.
• Kotschevar, L. (2008). Management by menu (4th ed.). Sydney: John Wiley & Sons.

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