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Course Unit Description
This course provides students with a comprehensive introduction to the principles and practices of food and beverage management within the hospitality industry. It emphasizes hands-on experience by involving students in menu planning, design, and collaboration with culinary staff.
Learning Outcomes:
Learning Outcome 1: Develop comprehensive food and beverage menus that meet customer preferences and financial objectives.
Learning Outcome 2: Demonstrate effective food safety and sanitation practices in menu planning and restaurant operations.
Learning Outcome 3: Create and implement customer service strategies that enhance the dining experience.
Learning Outcome 4: Apply technology and emerging trends in food and beverage management to optimize restaurant operations.
Assessment methods will include a combination of the following:
• Written examinations
• Group projects
• Case studies and scenario analysis
• Practical demonstrations of in-flight procedures
• Reflective journals
• Presentations
• Peer evaluations
Textbook:
- “Food and Beverage Management” by Bernard Davis
- Additional readings, articles, and case studies on menu planning, cost control, and customer service in the hospitality industry.
- Industry-specific resources on food safety regulations and technology trends in food and beverage management.
