Food and Beverage Operations Management (FBM201)
Vietnamese title: Quản trị dịch vụ ăn uống
Credits: 3
Prerequisites: MGT101/MGT103/MKG101

Description:
This course has been designed to achieve the following objectives:
To study the skills and science of food and beverage management. The systems approach to food and beverage (F&B) management is presented and includes planning and control of F&B operations. Management operation systems are also presented and integrated with F&B delivery systems for a complete F&B overview.
Description: Managing food and beverage is essential for the hospitality industry. This course addresses
the key concepts of the food and beverage industry and the management aspects of the
trade

Learning outcomes:
Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions.
Practice current managerial techniques and trends to support the goals of a restaurant.
Use decision-making skills and abilities in a variety of managerial, production, and service positions that are typical of the food service industry.
Interpret financial data as it relates to an operation’s goals.
Describe the economic impact of the F&B industry.
Distinguish between commercial and institutional food service facilities.
Identify trends likely to affect food service in the coming years.
Identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles these positions play in providing food service.
Describe managerial responsibilities as they relate to food service functions including menu planning, purchasing, storing, preparation, and recipe development.
Define the steps involved in menu planning and menu design.
Define the importance and role of Food and Beverage marketing.
Identify the major functions and basic principles of Food and Beverage production.

Student tasks:
- Class attendance is strongly encouraged. Attend at least 80% of class hours in order to be accepted to the final examination
- Actively participate in class activities
- Fulfill tasks given by instructor after class
- Use their own laptop in class only for learning purpose
- Read the textbook in advance
- Access the course website (http://flm.fpt.edu.vn) for up-to-date information and material of the course, for online supports from teachers and other students and for practicing and assessment.

Tools:
Internet access

Materials:
description: Food and Beverage Management
author: Cousins, J., Foskett, D., Graham, D. and Hollier, A. (2019)
publisher: Goodfellow Publishers Ltd
published_date: 2019
edition: 5th
isbn: 9781911635109, 9781915097262
note: Chọn một trong hai sách. Ưu tiên mua ấn bản mới nhất.
description: Food and Beverage Management
author: Cousins, J., Foskett, D., Graham, D. and Hollier, A. (2016)
publisher: Goodfellow Publishers Ltd
published_date: 2016
edition: 4th
isbn: 978-1-910158-72-2
description: Food and Beverage Management
author: Davis, B., Lockwood, A., Pantelidis, L. & Alcott, P.
publisher: Routledge
edition: 6th
isbn: 978-1138679313
description: Coursera - FPT University Private Authored Courses: Guided Project - Manual Guide For P&L Report With Excel
published_date: 2022
edition: 1st

Assessments:
category: Class participation and preparation
type: on-going
weight: 10.0
duration: Option 1: During all course
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
no_question: Option 1: Each student shoud make at least 1 individual presentation, case analysis during the course in front of the class. Topics will be varied based on the topics in the textbook.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Group assignment
type: on-going
weight: 25.0
duration: Option 1:
Submit session 26,
Present on session 27,28,29
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
no_question: Option 1: Four or five students per group.
Groups and groups ideas are determined on the third session of the course. Work will be break down into stages and examined during the course. Final work to be submitted prior to the presentation of the topic.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
knowledge_and_skill: Option 1: Minimum length of the group assignment should be 10 pages, excluding appendices
grading_guide: Option 1: Based on topics of studied units
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
note: Option 1: Group presentation in class room
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Individual assignment
type: on-going
weight: 15.0
duration: Option 1: Session 22Option 2 (For Constructivism Approach only): Follow lecturer's proposal Option 3: Complete Guided Project: Manual Guide For P&L Report With Excel
no_question: Option 1: Students will be given a practical exercise or a case study to demonstrate their analytical ability as well as their insight understanding of the hospitality industry discussed and studied during the course. The topics will be given out in the first week of the course. Students are expected to apply brainstorming, critical thinking skills rather than reviewing the literature or textbook. Assignments with only revision of the case or literature indicates poor analytical understanding and will experience serious reduction of the marks.Option 2 (For Constructivism Approach only): Follow lecturer's proposal
knowledge_and_skill: Option 1: Various
grading_guide: Option 1: Based on the given exercise or case study at the beginning of the course.Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Quizzes
type: on-going
weight: 20.0
duration: Option 1:
- Session 12
- Session 26
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
no_question: Option 1: Multiple choice, exercises or essay questions
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
knowledge_and_skill: Option 1: Appx. 15
grading_guide: Option 1: Quizzes will test for knowledge of subjects in the chapter assigned for that day.
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
note: Option 1: Class room
Option 2 (For Constructivism Approach only): Follow lecturer's proposal
category: Final exam
type: Final exam
weight: 30.0
duration: 60'
no_question: Multiple choice . Other types of questions may be included.
knowledge_and_skill: 50
grading_guide: The questions/ exercises will cover the lectures, class discussions, activities, exercises, and textbook.
note: Exam room

Schedule:
session: -Course Overview
-Introduction to AI Integration into the Course
session: Chapter 1 - Food and beverage operations and management
1.1 Food and beverage operations
materials: FBM201
session: Chapter 1 - Food and beverage operations and management
1.2 Service operations management
session: Chapter 1 - Food and beverage operations and management (cont)
1.3 The hospitality industry and its products
materials: FBM201
session: Chapter 1 - Food and beverage operations and management (cont)
1.4 Key influences on the food service industry
session: Chapter 1 - Food and beverage operations and management (cont)
1.5 The legal framework
session: Chapter 2 - Concept development
2.1 Developing a consumer-product relationship
2.2 Market research
session: Chapter 2 - Concept development
2.3 Market segmentation
session: Chapter 2 - Concept development
2.4 Idea evaluation
2.5 Completing the concept development
session: Chapter 2 - Concept development
2.6 Setting goals and objectives
session: Chapter 3 - Product development
3.1 The food and beverage product
session: Chapter 3 - Product development
3.2 Quality in the management of food and beverage operations
session: Chapter 3 - Product development
3.3 Creating the consumer-product relationship
session: Chapter 3 - Product development
3.4 Sales promotion
3.5 The consumer-product relationship as a dynamic process
session: Chapter 4 - Operational areas, equiment and staffing
4.1 Key influences
session: Chapter 4 - Operational areas, equiment and staffing
4.2 A systemanic approach
4.3 Health and safety
session: Chapter 4 - Operational areas, equiment and staffing
4.4 Food production areas and equipment
session: Chapter 4 - Operational areas, equiment and staffing
4.5 Food and beverage service areas and equipment
4.6 Staff management considerations
session: Chapter 5 - Food production
5.1 Types of menus
session: Chapter 5 - Food production
5.2 Menu planning
5.3 Food production systems
session: Chapter 5 - Food production
5.4 Volume in food production
session: Chapter 5 - Food production
5.5 Purchasing
5.6 Operational control
session: Progress Group Assignment 2
session: Quiz 1: Chapter 1,2,3,4,5
session: Chapter 6 - Beverage provision
6.1 Safe, sensible drinking
6.2 Types of wine and drink lists
session: Chapter 6 - Beverage provision
6.3 Developing wine and drink lists
6.4 Purchasing
session: Chapter 6 - Beverage provision
6.5 Further consideration on wine provision
6.6 Storage
session: Chapter 6 - Beverage provision
6.7 Beverage control
session: Chapter 7 - Food and beverage service
7.1 The nature of food and beverage service
7.2 Food and beverage service systems
session: Chapter 7 - Food and beverage service
7.3 Customer service vs resource productivity
7.4 Customer relations
session: Chapter 7 - Food and beverage service
7.5 Managing volume
7.6 Managing the service sequence
session: Chapter 7 - Food and beverage service
7.7 Revenue control
session: Progress Group Assignment 3
session: Progress Group Assignment 3
session: Chapter 8 - Event, conferencing and banqueting
8.1 Overview and structure of the events sector
session: Chapter 8 - Event, conferencing and banqueting
8.2 Sales and marketing
session: Chapter 8 - Event, conferencing and banqueting
8.3 Staffing considerations
session: Chapter 8 - Event, conferencing and banqueting
8.4 Costing considerations
8.5 Managing the event process
session: Chapter 9 - Appraising performance
9.1 Approaches to appraisal
session: Chapter 9 - Appraising performance
9.2 Appraising revenue
session: Chapter 9 - Appraising performance
9.3 Appraising costs
9.4 Appraising profits
9.5 Appraising the product
session: Individual Assignment Submission and oral examination.
session: Individual Assignment Submission and oral examination.
session: Chapter 10 - Making strategic decisions
10.1 The origins of strategy
session: Chapter 10 - Making strategic decisions
10.1 The origins of strategy
session: Chapter 10 - Making strategic decisions
10.2 Assessing current performance
session: Chapter 10 - Making strategic decisions
10.3 Assessing organisational capability
10.4 Strategic analysis and planning
session: Chapter 10 - Making strategic decisions
10.5 The need for a balanced approach
10.6 The basic of strategy
session: Chapter 10 - Making strategic decisions
10.7 Strategic direction
10.8 Strategic means
session: Chapter 10 - Making strategic decisions
10.9 Evaluation criteria
session: Progress Group Assignment 4
session: Quiz 2: Chapter 6,7,8,9,10
session: Presentation day
session: Presentation day
session: Presentation day
session: Presentation day
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION