Food and Beverage Management

University of Queensland

Course Description

  • Course Name

    Food and Beverage Management

  • Host University

    University of Queensland

  • Location

    Brisbane, Australia

  • Area of Study

    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

  • Host University Units

    2
  • Recommended U.S. Semester Credits
    4
  • Recommended U.S. Quarter Units
    6
  • Overview

    Course Description
    This course explores the core principles and practices of food and beverage management systems. It examines the operational efficiency of food and beverage production and service facilities in the international hospitality industry.
     
     
    Course Introduction
    This course is designed to equip students seeking careers in food and beverage with concepts and tools used in its management. Further, HOSP3003 will also appeal to those students seeking careers in the broader hospitality industry, as it underlines the strategic importance of the department within organisations. This course cannot compensate for the technical knowledge and skills acquired ?on-the-job? but instead focuses on the managerial knowledge and skills required to understand and subsequently manage operations.
     
     
    Learning Objectives
    After successfully completing this course you should be able to:
    • Analyse and discuss the diverse contexts in which food and beverage production and service is delivered, managed and marketed.
    • Explain the processes and methods of food and beverage production and service using the systems approach.
    • Evaluate the concept of food and beverage profitability, and become conversant with tools for stock and cost control and revenue maximisation.
    • Develop strategies for the continuous improvement of food and beverage production, service and management within evolving legal and regulatory frameworks.
    • Highlight the difference in organisation and operation of other major segments of the food and beverage service industry.
     
    Class Contact
    2 Lecture hours, 1 Tutorial hour

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.

Some courses may require additional fees.

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.