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CourseSyllabus
1. ProgramofStudy
B.B.A.(TourismandHospitalityManagement)Faculty/Institute/College
MahidolUniversityInternationalCollege
2. CourseCode ICTM324CourseTitle FoodandBeverageManagement
3. NumberofCredits 4(408)(LectureLabSelfstudy)4. Prerequisite(s)
ICTM2125. TypeofCourse ElectiveCourse6. Session
Trimester1,2,3/Everyacademicyear7. Conditions
Maximumnumberofstudentsis30
8.
CourseDescriptionFoodandbeverageoperationsmanagementwithinahotel,pricing,inventory
management,franchising,commercialkitchen,serviceforhotelandprivateclubs.
9.
CourseObjectivesAftersuccessfulcompletionofthiscourse,studentswillbeableto
9.1BeproficientinallmanagerialaspectsofaFoodandBeverageDepartment.9.2Beproficientinallmanagerialaspectsofafreestandingpuborrestaurant.
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10.CourseOutlineHours
Week Topics Lecture Lab Self
Study
Instructor
Difference
between
commercial
and
noncommercialfoodserviceoperations 2 4
1 Thethreelevelsofmanagementandthe
variousproductionandservicepositionsina
foodandbeverageoperation2 4
Organizationchartsandthevarious
organizationalstructuresinfoodandbeverage
operations2 4
2 Stepsinvolvedinthemanagementprocessand
amanagersinteractionswithprimaryand
secondarygroups2 4
Marketingintermsofprovidingguest
pleasingserviceandtheelementsand
importanceoffeasibilitystudies,marketing
research,andmarketingplans
2 4
3
Nutritionand
special
dietary
concerns
and
contrastthenutritionalconcernsand
obligationsofcommercialandnoncommercial
operations
2 4
Concepthowamenudictatesoperationsina
foodandbeverageestablishmentandits
importanceasamarketingtool2 4
4
Creatingandusingstandardrecipes2 4
Standardfoodandbeveragecostsandthe
mainsubjectiveandobjectivepricingmethods 2 4
5 Purchasing, receiving, storing, and issuing in
food and beverage service and the role of
technology2 4
Majorfunctionsandbasicprinciplesoffood
production2 4
6
Usesof
and
major
production
methods
for
variousfoodproductsusedinfoodservice
operations
2 4
Mercier,
C.
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Hours
Week Topics Lecture Lab Self
Study
Instructor
Typesofservicefoodandbeverageoperations
canprovideandconceptofprovidingexcellent
guest
service
2 4
7 Proceduresforservingalcoholicbeverages
withcare2 4
Causesofandwaystopreventaccidentsand
foodborneillnessesinfoodserviceoperations2 4
8 Factorsinvolvedinfacilitydesignand
equipmentselectionforafoodandbeverage
operation
2 4
Variousfinancialstatementsandratiosusedby
food
and
beverage
operations
2 4
9 Typesoffinancialmanagementsoftware
availabletofoodservicemanagers2 4
Individualcasestudy 2 410
Individualcasestudy 2 4
Coursereview 2 411
Coursereview 2 4
Total 44 0 88
Mercier,C.
FinalExamination
NB.The
course
is
subject
to
change
without
prior
notice
to
fit
the
changing
tourism
circumstances.
11.TeachingMethod(s)11.1 Lectures11.2 Casestudies11.3
Discussion11.4 Assignments
12.TeachingMedia12.1 LCDoverheadprojector12.2 PowerPoint12.3
Handouts12.4 Textbooks
13.MeasurementandevaluationofstudentachievementStudentachievementismeasuredandevaluatedby
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13.1 the ability inbeingproficient in allmanagerial aspects of a
Food andBeverageDepartment.
13.2 theability inbeingproficient inallmanagerial aspectsof a
freestandingpuborrestaurant.
Ratioofmark
1. IndividualCaseStudy 40%2. Attendance 10%3. Punctuality 10%4.
FinalExamination 40%
Total 100%
14.Courseevaluation14.1
Studentsachievementasindicatedinnumber13above.14.2
Studentssatisfactiontowardsteachingandlearningofthecourseusing
questionnaires.
15.Reference(s)Ninemeier,J.D.(2005).ManagementofFoodandBeverageOperations.NewYork:EducationalInstituteOfTheAHMA.
16.Instructor(s)Mr.ChristopheMercier
ParttimeLecturer
TravelIndustryManagementDivision
MahidolUniversityInternationalCollege
Email [email protected]
17.CourseCoordinator
Ms.VeenaTavornloha
ManagingSecretary
TravelIndustryManagementDivision
MahidolUniversityInternationalCollege
Tel. +66(0)24414090
Fax +66(0)24419745
Email [email protected]
mailto:[email protected]:[email protected]:[email protected]:[email protected]
