Restaurant and Food Service Management

Course aim

To facilitate students' understanding of food and beverage service operations management.

Course content

Conceptualization and business model of food and beverage service businesses; The meal experience; Understanding the food production and service value chain from a managerial perspective. Menu planning, development, pricing and design; Food & Beverage Control; Understanding profitability in restaurant/food service operations; Sustainability issues in Food and beverage.

Textbook(s)

Davis, B, Lockwood, A, Pantelidis, I, & Alcott, P 2018, Food and Beverage Management, 6th Edition, Routledge, London

Prerequisite(s)

Nil

Corequisite(s)

Nil

Teaching method

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Presentation, Report

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 4C)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.