H213 Food and Beverage Management
Module Synopsis
In today’s changing and dynamic environments, hospitality managers must have broad- based knowledge
in business to keep their operations competitive, particularly the effective management of food &
beverage.
This module is designed to provide students with the basic and practical understanding of management
and processes of food and beverage operations. The course covers not only the operational and
managerial aspects of foodservice management but also their consequent managerial and cost control
implications, with particular emphasis on decision- making.
Some of the topics covered include menu design, beverage knowledge, sanitation and safety, banquet
business, facilities management and restaurant layout and equipment.
Module Objectives
At the end of the module, students should be able to:
1.
2.
3.
4.
5.
6.
Describe the activities and organisation of the restaurant and the purpose of its industry.
Examine the various aspects of restaurant design including layout and equipment, the management
of the facilities, sanitation and safety and understanding restaurant concepts and service styles.
Identify the menu design, process of purchasing, storing and issuing which contributes towards
profitability of the restaurant.
Differentiate the various types of beverages and their production and services.
Develop business skills in managing restaurant human resources, marketing and the banquet
business.
Analyse the financial performance of the restaurant in terms of its revenue management and costs
controls.
Following are the content related abilities strengthened by the curricular processes of the module:
Lesson 1: Introduction to Food and Beverage Management
a) Identify the different types of restaurants.
b) Identify the different positions held within a restaurant.
c) Describe the key factors that govern a successful restaurant business.
Lesson 2: Restaurant Concept - Layout and Design
a) Explain the requirements and the importance of restaurant design layout and concept
development.
b) Describe the purpose of ergonomics in relation to the operational efficiency of a restaurant.
c) Identify the effects of design on the mood and ambience and the alignment of design/layout to
concept.
Lesson 3: Human Resources
a) Identify the factors that most influence high turnover rates
b) Identify the triggers and implement workable solutions to address the issue of high turnover.
c) Explain the importance of legal requirements in working conditions.
Lesson 4: Wine Product Knowledge
a) Classify the different types of wines
b) Describe the characteristics and origins of the different types of wines.
c) Discuss the pairing of wines and food.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Lesson 5: Managing Beverage Production & Service
a) Identify the physiological effects of alcohol.
b) Differentiate the production and characteristics of beers, wines and spirits.
c) Discuss what responsible alcohol service is.
Lesson 6: Menu Planning & Design
a) Discuss the history of menus and their importance.
b) Apply the menu planning process.
c) Identify menu design and pricing techniques.
d) Explain how technology has impacted menu management.
Lesson 7: Equipment and Facility Maintenance
a) Describe the purpose of facility and equipment maintenance.
b) Differentiate between routine and preventive maintenance.
c) Explain maintenance of seats and flooring.
Lesson 8: Banquet/MICE
a) Explain the benefits of banquet business and how they are sold.
b) Describe banquet menu planning, standard procedures and training.
c) Discuss banquet production and portioning methods.
d) Explain off-site catering.
Lesson 9: Standard Operating Procedures
a) Describe the purpose of establishing SOPs.
b) Identify several areas which can be the focus in SOPs.
c) Identify fundamentals to consider when compiling SOPs for a restaurant.
Lesson 10: Restaurant Marketing
a) Identify the elements in the restaurant marketing plan.
b) Discuss the importance of restaurant advertising and public relations techniques in a marketing
plan.
c) Identify the importance of restaurant marketing efforts.
Lesson 11: Purchasing, Receiving, Storage, and Issuing
a) Discuss the purchasing and receiving processes.
b) Explain the storing and issuing processes.
Lesson 12: Sanitation and Safety
a) Explain the importance of sanitation and safety.
b) Distinguish between the various hazards.
c) Examine the causes of food-borne illnesses.
d) Examine ways to prevent food-borne illnesses.
Lesson 13: Finance
a) Analyse restaurant revenue, food and labour cost
b) Describe the restaurant financial corrective action procedures
Lesson 14: Frauds and revenue protection
a) Explain the process of revenue collection and control.
b) Explain the external threats to revenue collection and control.
c) Analyse the internal threats to revenue collection and control.
Lesson 15: Business Proposal
a) Develop and plan a food business proposal.
b) Identify and explain the challenges in setting up a restaurant business.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Module Coverage
Allocated time per day
(One-Day-One-Problem PBL Pedagogy)
Discussions in
Study Cluster
Resource
Gathering and
Team Work
Site Visit/Event
Execution/Practical
1. Introduction to Food and
Beverage Management
4
2
-
2. Restaurant Concept - Layout and
Design
4
2
-
3. Human Resources
4
2
2
4. Wine Product Knowledge
4
2
-
5. Managing Beverage Production &
Service
6. Menu Planning & Design
4
2
-
4
2
-
7. Equipment and Facility
Maintenance
4
2
-
8. Banquet/ MICE
4
2
-
9. Standard Operating Procedures
4
2
-
10. Restaurant Marketing
4
2
-
11. Purchasing, Receiving, Storage,
and Issuing
4
2
-
12. Sanitation and Safety
4
2
-
13. Finance
4
2
-
14. Frauds and revenue protection
4
2
2
15. Business Proposal
4
2
-
60
30
4
Lesson
Total = 15 Lessons = 94 hours
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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