THMGT304-20B (HAM)

Food & Beverage Systems Management

15 Points

Edit Header Content
Division of Management
School of Management and Marketing

Staff

Edit Staff Content

Convenor(s)

Lecturer(s)

Administrator(s)

: helena.wang@waikato.ac.nz

Placement/WIL Coordinator(s)

Tutor(s)

Student Representative(s)

Lab Technician(s)

Librarian(s)

: nat.enright@waikato.ac.nz

You can contact staff by:

  • Calling +64 7 838 4466 select option 1, then enter the extension.
  • Extensions starting with 4, 5, 9 or 3 can also be direct dialled:
    • For extensions starting with 4: dial +64 7 838 extension.
    • For extensions starting with 5: dial +64 7 858 extension.
    • For extensions starting with 9: dial +64 7 837 extension.
    • For extensions starting with 3: dial +64 7 2620 + the last 3 digits of the extension e.g. 3123 = +64 7 262 0123.
Edit Staff Content

Paper Description

Edit Paper Description Content
This paper focuses on food & beverage systems management. It will provide students with knowledge and comprehension of production efficiencies, financial resources, meal experience, food safety & hygiene to acquire sustained profits.
Edit Paper Description Content

Paper Structure

Edit Paper Structure Content

I believe in active learning and giving due recognition to participants’ points of view based on previous learning or work experience. The paper consists of components such as lectures, discussions, case study, assignments, participation and presentation in a syndicate or individually to achieve the learning objectives of the course. Any or all relevant materials, readings, etc. will be used to facilitate better understanding. You are encouraged to participate in all learning activities of the sessions and be rewarded accordingly. Hence the session’s structure is expected to enable students to:

  • Gain a greater appreciation of the key issues
  • Develop an awareness of food and beverage management (F&B) to progress with confidence
  • Develop critical and analytical skills
  • Improve the skills required in preparing and presenting written and oral materials
  • Actively participate in discussion and debate over contemporary issues in F&B department’s management.
Edit Paper Structure Content

Learning Outcomes

Edit Learning Outcomes Content

Students who successfully complete the course should be able to:

  • Learning outcomes

    The paper will introduce systems approach to manage procurement, food product flow, production designs, food safety and hygiene, consistency in quality, financial resources and Control Systems. A future-oriented practical approach will be taken to comprehend the significance of the procurement, production, flow charting of services and sustaining service standards.

    Students who successfully complete the paper should be able to:

    1. To identify and demonstrate the importance of systems approach in managing food and beverage in the tourism and hospitality industries.
    2. Analyse and evaluate factors impacting procurement, menu planning, food safety & hygiene, meal experience and quality in food & beverage systems management.
    3. Critique and integrate food product flow charting and kitchen designs in the commercial food sector.
    4. Analyse and comprehend systems to implement consistency in quality, financial controls, meal experience, food safety & hygiene and customer delight.
    5. Experience and communicate in a commercial setting.
    Linked to the following assessments:
Edit Learning Outcomes Content
Edit Learning Outcomes Content

Assessment

Edit Assessments Content

Assessment Components

Edit Assessments Content

The internal assessment/exam ratio (as stated in the University Calendar) is 100:0. There is no final exam. The final exam makes up 0% of the overall mark.

The internal assessment/exam ratio (as stated in the University Calendar) is 100:0 or 0:0, whichever is more favourable for the student. The final exam makes up either 0% or 0% of the overall mark.

Component DescriptionDue Date TimePercentage of overall markSubmission MethodCompulsory
1. Case Study Review (3 mins Video presentation)
18 Aug 2020
3:00 PM
15
  • Online: Submit through Moodle
2. Case Study Review critique (written)
1 Sep 2020
3:00 PM
20
  • Online: Submit through Moodle
3. Test
29 Sep 2020
3:00 PM
30
  • Online: Submit through Moodle
4. Group Report on – F&B Recovery Strategies from the Impact of COVID-19
27 Oct 2020
3:00 PM
35
  • Online: Submit through Moodle
Assessment Total:     100    
Failing to complete a compulsory assessment component of a paper will result in an IC grade
Edit Assessments Content

Required and Recommended Readings

Edit Required Readings Content

Required Readings

Edit Required Readings Content

Gregoire, M.B. (2013). Foodservice Organizations: A Managerial and Systems Approach, Pearson Education, New Jersey.

Edit Required Readings Content

Recommended Readings

Edit Recommended Readings Content

Journals:

  • Journal of Hospitality and Tourism Management
  • International Journal of Hospitality Management
  • International Journal of Contemporary Hospitality Management
Edit Recommended Readings Content

Other Resources

Edit Other Resources Content

Other resources will be suggested in the lectures.

Edit Other Resources Content

Online Support

Edit Online Support Content

Resources are made available through Moodle.

Edit Online Support Content

Workload

Edit Workload Content
Course Requirements Time Required Per Week Total Time Required
Lectures and tutorial 3 hrs 36
Preparation for Lectures including readings 4 hrs 48
Case study review (Presentation) 11
Case study review (Written critique) 15
Test25
Group report 15
Total 150
Edit Workload Content

Linkages to Other Papers

Edit Linkages Content

Prerequisite(s)

Corequisite(s)

Equivalent(s)

Restriction(s)

Restricted papers: TOMG206, TOMG216

Edit Linkages Content