School: Business and Law

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.

Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for Semester 1 2020 Units. Students will be notified of all approved modifications by Unit Coordinators via email and Unit Blackboard sites. Where changes have been made, these are designed to ensure that you still meet the unit learning outcomes in the context of our adjusted teaching and learning arrangements.

  • Unit Title

    Food and Beverage Management
  • Unit Code

    HOS2110
  • Year

    2020
  • Enrolment Period

    1
  • Version

    3
  • Credit Points

    15
  • Full Year Unit

    N
  • Mode of Delivery

    On Campus
    Online
  • Unit Coordinator

    Dr Julia Akumu NYANJOM

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

Learning Experience

ON-CAMPUS

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

JoondalupMount LawleySouth West (Bunbury)
Semester 113 x 3 hour seminarNot OfferedNot Offered
Semester 213 x 3 hour seminarNot OfferedNot Offered

For more information see the Semester Timetable

ONLINE

Students will engage in learning experiences through ECU Blackboard as well as additional ECU learning technologies.

Additional Learning Experience Information

The teaching and learning approach is enhanced through in-class and online discussions using practical, industry-focused case studies, 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.

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.

ON CAMPUS
TypeDescriptionValue
AssignmentAssignment40%
TestTest20%
ExaminationFinal Examination40%
ONLINE
TypeDescriptionValue
AssignmentAssignment40%
TestTest20%
ExaminationFinal Examination40%

Core Reading(s)

  • Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage management (Sixth edition.). New York, NY: Routledge. Retrieved from https://ecu.on.worldcat.org/oclc/1000298008

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

HOS2110|3|1

School: Business and Law

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.

Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for this unit. All assessment changes will be published by 27 July 2020. All students are reminded to check handbook at the beginning of semester to ensure they have the correct outline.

  • Unit Title

    Food and Beverage Management
  • Unit Code

    HOS2110
  • Year

    2020
  • Enrolment Period

    2
  • Version

    3
  • Credit Points

    15
  • Full Year Unit

    N
  • Mode of Delivery

    On Campus
    Online
  • Unit Coordinator

    Dr Julia Akumu NYANJOM

Description

Students will explore the management of Food and Beverage operations. The design, operation, marketing and management of Food and Beverage in a variety of organisational settings will be examined. Students will learn about menu design, purchasing procedures and the importance of cost control strategies within the Food and Beverage industry. Current issues impacting the Food and Beverage operations arena, including cultural diversity and sustainability, will be 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. Classification of Food and Beverage operations
  2. Concept development
  3. Menu design and management
  4. Food and Beverage production and service systems
  5. Food and Beverage purchasing
  6. Food and Beverage Control
  7. Marketing the Food and Beverage product
  8. Managing the human resource function
  9. Current trends in the Food and Beverage industry

Learning Experience

ON-CAMPUS

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

JoondalupMount LawleySouth West (Bunbury)
Semester 113 x 3 hour seminarNot OfferedNot Offered
Semester 213 x 3 hour seminarNot OfferedNot Offered

For more information see the Semester Timetable

ONLINE

Students will engage in learning experiences through ECU Blackboard as well as additional ECU learning technologies.

Additional Learning Experience Information

The teaching and learning approach is enhanced through in-class and online discussions using practical, industry-focused case studies, 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.

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.

ON CAMPUS
TypeDescriptionValue
TestOnline test30%
AssignmentIndividual assignment25%
PresentationIndividual presentation 15%
ReportTeam report30%
ONLINE
TypeDescriptionValue
TestOnline test30%
AssignmentIndividual assignment25%
PresentationIndividual presentation15%
ReportTeam report30%

Core Reading(s)

  • Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage management (Sixth edition.). New York, NY: Routledge. Retrieved from https://ecu.on.worldcat.org/oclc/1000298008
  • Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage management (Sixth edition.). New York, NY: Routledge. Retrieved from https://ecu.on.worldcat.org/oclc/1000298008

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

HOS2110|3|2