Course overview
This course will facilitate students' understanding of food and beverage service operations management. Content includes: 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 and Beverage Control; Understanding profitability in restaurant/food service operations; Sustainability issues in Food and beverage.
Course learning outcomes
- Describe the nature and scope of food and beverage service, including its origins, core terminology, macro trends, and outlook for the future.
- Analyse the business models, metrics and organizational structures that typify food and beverage service operation.
- Master fundamental concepts around conceptualizing, planning, and designing food and beverage operations from a marketing, nutrition, design, operational and financial perspective.
- Articulate the need for sustainability practices and how to integrate them into modern food and beverage operations.