Course Title: International Food and Beverage Management

Part A: Course Overview

Course Title: International Food and Beverage Management

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

FOHO1024

RMIT University Vietnam

Undergraduate

830H School of Business and Management

Face-to-Face

 Viet1 2018,
Viet3 2018,
Viet1 2019,
Viet3 2019,
Viet2 2020,
Viet1 2021,
Viet3 2021,
Viet2 2022,
Viet1 2023,
Viet3 2023,
Viet2 2024

FOHO1025

RMIT Vietnam Hanoi Campus

Undergraduate

830H School of Business and Management

Face-to-Face

 Viet2 2019,
Viet1 2020,
Viet3 2020,
Viet2 2021,
Viet1 2022,
Viet3 2022,
Viet2 2023,
Viet1 2024,
Viet3 2024

Course Coordinator: Justin Mathew Pang

Course Coordinator Phone: (84-8) 3776 1300

Course Coordinator Email: justin.kong@rmit.edu.vn

Course Coordinator Location: Hanoi Campus

Course Coordinator Availability: 9.00 am - 5.30 pm Monday-Friday (by appointment)


Pre-requisite Courses and Assumed Knowledge and Capabilities

no pre-requisites


Course Description

This course will incorporate a WIL experience in which knowledge and skills is applied to a real or simulated work based environment. In this course, you will emerge with a comprehensive understanding of the knowledge and skills involved in managing food and beverages at a hotel or restaurant level, in Vietnam and internationally. This involves understanding not only food and beverage content but also significant Mgt skills required to maintain a successful operation in a highly competitive and growing environment.


Objectives/Learning Outcomes/Capability Development

NA


  • CLO1 – Identify the characteristics and role of food and beverage (FandB) Mgt and anticipate challenges in contemporary settings where culture and community values impact on the provision of an effective contemporary industry;    
  • CLO2 - Devise a contemporary FandB outlet, exemplifying consumer needs and the importance of experience;
  • CLO3 - Analyse the source and function of the menu including restaurant revenue Mgt, menu engineering and recipe standardisation;
  • CLO4 - Differentiate among the various food production methods, control systems, hygiene and storage principles and explain their importance; and    
  • CLO5 - Explain how respect for inter-cultural and ethical practices are considered when confronting FandB operational issues including the impact of various Mgt styles, labour practices and sustainability requirements to maintain diversity relevant to identified communities or sectors.  


Overview of Learning Activities

Learning activities will involve lectures and class discussions, case studies, group projects, and student presentations. You will have the opportunity to participate in work integrated learning assessments and field visits aiming at enhancing your learning experiences associated with the course.


Overview of Learning Resources

As an enrolled student of RMIT University you will be provided with access via the internet to the RMIT Library databases and online facilities. If you require assistance with the RMIT library facilities the first person to contact is the Business Liaison Librarian for this school. Contact details for Business Liaison Librarians are located online on the RMIT library website.

Additional industry-based resources may be available to you depending on the nature of your placement.


Overview of Assessment

Assessment Tasks

 

Assessment Tasks

Weighting

Linked Learning Outcomes

Assessment Task 1

20%

2, 3           

Assessment Task 2

30%

1, 5

Assessment Task 3

50%

1, 2, 3, 4, 5