[major=BBA_HM | course_id=FBM201 | syllabus_id=13219 | semester=4 | combo=core | title=Food and Beverage Operations Management]
Course ID: FBM201
Title EN: Food and Beverage Operations Management
Title VI: Quản trị dịch vụ ăn uống
Credits: 3.0
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
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
Course type: traditional
Decision: 932/QĐ-ĐHFPT dated 08/22/2025
Approved date: 2025-08-22
CLO1: Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions.
[1] 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; question_type=; grading_guide=; completion_criteria=; clos=>0
[2] 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; question_type=; grading_guide=Option 1: Based on topics of studied units
Option 2 (For Constructivism Approach only): Follow lecturer's proposal; completion_criteria=; clos=>0
[3] 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; question_type=; 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; completion_criteria=; clos=>0
[4] 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; question_type=; 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; completion_criteria=; clos=>0
[5] category=Final exam; type=Final exam; weight=30.0; duration=60'; question_type=; grading_guide=The questions/ exercises will cover the lectures, class discussions, activities, exercises, and textbook.; completion_criteria=; clos=4
[1] desc=Food and Beverage Management; author=Cousins, J., Foskett, D., Graham, D. and Hollier, A. (2019); publisher=Goodfellow Publishers Ltd; edition=5th; isbn=9781911635109, 9781915097262; main=True; online=; note=Chọn một trong hai sách. Ưu tiên mua ấn bản mới nhất.
[2] desc=Food and Beverage Management; author=Cousins, J., Foskett, D., Graham, D. and Hollier, A. (2016); publisher=Goodfellow Publishers Ltd; edition=4th; isbn=978-1-910158-72-2; main=True; online=; note=
[3] desc=Food and Beverage Management; author=Davis, B., Lockwood, A., Pantelidis, L. & Alcott, P.; publisher=Routledge; edition=6th; isbn=978-1138679313; main=; online=; note=
[4] desc=Coursera - FPT University Private Authored Courses: Guided Project - Manual Guide For P&L Report With Excel; author=; publisher=; edition=1st; isbn=; main=; online=True; note=
Session 1: -Course Overview
-Introduction to AI Integration into the Course
Topic: Offline; Teaching type: LO1; LO: 
ITU: 
Tasks: Guidance on AI activities, teaching methods, and assessment strategies: https://drive.google.com/drive/folders/1e4Z-_xtyWw8sQ5qY5pAL2Rd9vRVCAf9m?usp=sharing
Download: https://flm.fpt.edu.vn/gui/role/student/Download learning materials and ask relevant questions.

Session 2: Chapter 1 - Food and beverage operations and management
1.1 Food and beverage operations
Topic: Offline; Teaching type: LO1; LO: 
ITU: Read slides, textbook
Materials: FBM201

Session 3: Chapter 1 - Food and beverage operations and management
1.2 Service operations management
Topic: Offline; Teaching type: LO1; LO: 
ITU: 

Session 4: Chapter 1 - Food and beverage operations and management (cont)
1.3 The hospitality industry and its products
Topic: Offline; Teaching type: LO1; LO: 
ITU: Read slides, textbook
Materials: FBM201
Download: Various ideas are open to discussion by team members
CLO10: Practice current managerial techniques and trends to support the goals of a restaurant.
Session 1: Chapter 1 - Food and beverage operations and management (cont)
1.4 Key influences on the food service industry
Topic: Offline; Teaching type: LO1; LO: 
ITU: 

Session 2: Chapter 1 - Food and beverage operations and management (cont)
1.5 The legal framework
Topic: Offline; Teaching type: LO1; LO: 
ITU: Read slides, textbook
Download: Various ideas are open to discussion by team members

Session 3: Chapter 2 - Concept development
2.1 Developing a consumer-product relationship
2.2 Market research
Topic: Offline; Teaching type: LO2; LO: 
ITU: Read slides, textbook

Session 4: Chapter 2 - Concept development
2.3 Market segmentation
Topic: Offline; Teaching type: LO2; LO: 
ITU:
CLO11: Use decision-making skills and abilities in a variety of managerial, production, and service positions that are typical of the food service industry.
Session 1: Chapter 2 - Concept development
2.4 Idea evaluation
2.5 Completing the concept development
Topic: Offline; Teaching type: LO2; LO: 
ITU: Read slides, textbook

Session 2: Chapter 2 - Concept development
2.6 Setting goals and objectives
Topic: Offline; Teaching type: LO2; LO: 
ITU: 

Session 3: Chapter 3 - Product development
3.1 The food and beverage product
Topic: Offline; Teaching type: LO3, LO4; LO: 
ITU: Read slides, textbook
Download: https://flm.fpt.edu.vn/gui/role/student/Various ideas are open to discussion by team members. Progress Group Assignment 1

Session 4: Chapter 3 - Product development
3.2 Quality in the management of food and beverage operations
Topic: Offline; Teaching type: LO3, LO4; LO: 
ITU:
CLO12: Interpret financial data as it relates to an operation’s goals.
Session 1: Chapter 3 - Product development
3.3 Creating the consumer-product relationship
Topic: Offline; Teaching type: LO3, LO4; LO: 
ITU: Read slides, textbook
Download: https://flm.fpt.edu.vn/gui/role/student/Various ideas are open to discussion by team members. Progress Group Assignment 1

Session 2: Chapter 3 - Product development
3.4 Sales promotion
3.5 The consumer-product relationship as a dynamic process
Topic: Offline; Teaching type: LO3, LO4; LO: 
ITU: 

Session 3: Chapter 4 - Operational areas, equiment and staffing
4.1 Key influences
Topic: Offline; Teaching type: LO5; LO: 
ITU: Read slides, textbook

Session 4: Chapter 4 - Operational areas, equiment and staffing
4.2 A systemanic approach
4.3 Health and safety
Topic: Offline; Teaching type: LO5; LO: 
ITU:
CLO2: Describe the economic impact of the F&B industry.
Session 1: Chapter 4 - Operational areas, equiment and staffing
4.4 Food production areas and equipment
Topic: Offline; Teaching type: LO5; LO: 
ITU: Read slides, textbook

Session 2: Chapter 4 - Operational areas, equiment and staffing
4.5 Food and beverage service areas and equipment
4.6 Staff management considerations
Topic: Offline; Teaching type: LO5; LO: 
ITU: 

Session 3: Chapter 5 - Food production
5.1 Types of menus
Topic: Offline; Teaching type: LO6; LO: 
ITU: Read slides, textbook

Session 4: Chapter 5 - Food production
5.2 Menu planning
5.3 Food production systems
Topic: Offline; Teaching type: LO6; LO: 
ITU:
CLO3: Distinguish between commercial and institutional food service facilities.
Session 1: Chapter 5 - Food production
5.4 Volume in food production
Topic: Offline; Teaching type: LO6; LO: 
ITU: Read slides, textbook

Session 2: Chapter 5 - Food production
5.5 Purchasing
5.6 Operational control
Topic: Offline; Teaching type: LO6; LO: 
ITU: 

Session 3: Progress Group Assignment 2
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5; LO: 
ITU: 

Session 4: Quiz 1: Chapter 1,2,3,4,5
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5; LO: 
ITU:
CLO4: Identify trends likely to affect food service in the coming years.
Session 1: Chapter 6 - Beverage provision
6.1 Safe, sensible drinking
6.2 Types of wine and drink lists
Topic: Offline; Teaching type: LO6, LO7; LO: 
ITU: Read slides, textbook

Session 2: Chapter 6 - Beverage provision
6.3 Developing wine and drink lists
6.4 Purchasing
Topic: Offline; Teaching type: LO6, LO7; LO: 
ITU: 

Session 3: Chapter 6 - Beverage provision
6.5 Further consideration on wine provision
6.6 Storage
Topic: Offline; Teaching type: LO6, LO7; LO: 
ITU: Read slides, textbook

Session 4: Chapter 6 - Beverage provision
6.7 Beverage control
Topic: Offline; Teaching type: LO6, LO7; LO: 
ITU:
CLO5: 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.
Session 1: Chapter 7 - Food and beverage service
7.1 The nature of food and beverage service
7.2 Food and beverage service systems
Topic: Offline; Teaching type: LO7; LO: 
ITU: Read slides, textbook

Session 2: Chapter 7 - Food and beverage service
7.3 Customer service vs resource productivity
7.4 Customer relations
Topic: Offline; Teaching type: LO7; LO: 
ITU: 

Session 3: Chapter 7 - Food and beverage service
7.5 Managing volume
7.6 Managing the service sequence
Topic: Offline; Teaching type: LO7; LO: 
ITU: Read slides, textbook

Session 4: Chapter 7 - Food and beverage service
7.7 Revenue control
Topic: Offline; Teaching type: LO7; LO: 
ITU:
CLO6: Describe managerial responsibilities as they relate to food service functions including menu planning, purchasing, storing, preparation, and recipe development.
Session 1: Progress Group Assignment 3
Topic: Offline; Teaching type: LO6, LO7; LO: 
ITU: 

Session 2: Progress Group Assignment 3
Topic: Offline; Teaching type: LO6, LO7; LO: 
ITU: 

Session 3: Chapter 8 - Event, conferencing and banqueting
8.1 Overview and structure of the events sector
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU: Read slides, textbook

Session 4: Chapter 8 - Event, conferencing and banqueting
8.2 Sales and marketing
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU:
CLO7: Define the steps involved in menu planning and menu design.
Session 1: Chapter 8 - Event, conferencing and banqueting
8.3 Staffing considerations
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU: Read slides, textbook

Session 2: Chapter 8 - Event, conferencing and banqueting
8.4 Costing considerations
8.5 Managing the event process
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU: 

Session 3: Chapter 9 - Appraising performance
9.1 Approaches to appraisal
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU: Read slides, textbook

Session 4: Chapter 9 - Appraising performance
9.2 Appraising revenue
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU:
CLO8: Define the importance and role of Food and Beverage marketing.
Session 1: Chapter 9 - Appraising performance
9.3 Appraising costs
9.4 Appraising profits
9.5 Appraising the product
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU: Read slides, textbook

Session 2: Individual Assignment Submission and oral examination.
Topic: Offline; Teaching type: LO8, LO9; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/Submit individual assignment and attend oral examination.

Session 3: Individual Assignment Submission and oral examination.
Topic: Offline; Teaching type: CLO8, CLO9; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/Submit individual assignment and attend oral examination.

Session 4: Chapter 10 - Making strategic decisions
10.1 The origins of strategy
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU:
CLO9: Identify the major functions and basic principles of Food and Beverage production.
Session 1: Chapter 10 - Making strategic decisions
10.1 The origins of strategy
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU: Read slides, textbook

Session 2: Chapter 10 - Making strategic decisions
10.2 Assessing current performance
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU: 

Session 3: Chapter 10 - Making strategic decisions
10.3 Assessing organisational capability
10.4 Strategic analysis and planning
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU: Read slides, textbook

Session 4: Chapter 10 - Making strategic decisions
10.5 The need for a balanced approach
10.6 The basic of strategy
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU:
Session 1: Chapter 10 - Making strategic decisions
10.7 Strategic direction
10.8 Strategic means
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU: Read slides, textbook

Session 2: Chapter 10 - Making strategic decisions
10.9 Evaluation criteria
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU: 

Session 3: Progress Group Assignment 4
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU: 

Session 4: Quiz 2: Chapter 6,7,8,9,10
Topic: Offline; Teaching type: LO10, LO11; LO: 
ITU:
Session 1: Presentation day
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO11; LO: 
ITU: Present
Download: https://flm.fpt.edu.vn/gui/role/student/Presentation of final project• Limit presentations to 15 minutes.• Limit Q&A to 7-10 minutes (alternate, 1 question per judge).• Hold feedback until the end for everyone.

Session 2: Presentation day
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO12; LO: 
ITU: 

Session 3: Presentation day
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO13; LO: 
ITU: Present
Download: https://flm.fpt.edu.vn/gui/role/student/Presentation of final project• Limit presentations to 15 minutes.• Limit Q&A to 7-10 minutes (alternate, 1 question per judge).• Hold feedback until the end for everyone.

Session 4: Presentation day
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO14; LO: 
ITU:
Session 1: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO15; LO: 
ITU: 

Session 2: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO16; LO: 
ITU: 

Session 3: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO17; LO: 
ITU: 

Session 4: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4, LO5, LO7, LO8, LO9, LO10, LO18; LO: 
ITU: