THMGT304-23B (HAM)

Food & Beverage Systems Management

15 Points

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The University of Waikato
Academic Divisions
Division of Management
School of Management and Marketing

Staff

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Convenor(s)

Asad Mohsin

Asad Mohsin
5061
MSB.4.18
See Moodle
asad.mohsin@waikato.ac.nz

Lecturer(s)

Administrator(s)

: helena.wang@waikato.ac.nz

Placement/WIL Coordinator(s)

Tutor(s)

Student Representative(s)

Lab Technician(s)

Librarian(s)

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.
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What this paper is about

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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 in operation of hospitality business.
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How this paper will be taught

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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 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 linked to food and beverage (F&B) management
  • Comprehend sustainable practices in F&B operations 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 production efficiencies, financial resources, meal experience, food safety & hygiene to acquire sustained profits.
Lecture contents linked to the topic will be available on Moodle. Students are expected to listen and comprehend the contents before
attending the scheduled session. All sessions will be based on a blended learning environment method comprising of a mix of tutorials/workshop exercises linked to the lecture topics. Sessions will be face to face, concurrent zoom option will be available for those who are not able to attend the class.
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Required Readings

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

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Learning Outcomes

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Students who successfully complete the course should be able to:

  • To identify and demonstrate the importance of systems approach in managing food and beverage in the tourism and hospitality industries
    Linked to the following assessments:
  • Analyse and evaluate factors impacting procurement, menu planning, food safety and hygiene, meal experience and quality in food and beverage systems management
    Linked to the following assessments:
  • Critique and integrate food product flow charting and kitchen designs in the commercial food sector
    Linked to the following assessments:
  • Analyse and comprehend systems to implement consistency in quality, financial controls, meal experience, food safety and hygiene and customer delight
    Linked to the following assessments:
  • Effectively communicate in a commercial setting
    Linked to the following assessments:
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Assessments

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How you will be assessed

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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)
15 Aug 2023
3:00 PM
15
  • Online: Submit through Moodle
2. Case Study Review critique (written)
29 Aug 2023
3:00 PM
20
  • Online: Submit through Moodle
3. Weekly Interactive Exercise. Start 18 July-End 3 Oct. Final Grd.10 Oct
10 Oct 2023
3:00 PM
30
  • Hand-in: In Tutorial
4. Group Report on – F&B Marketing Strategies from Impact of COVID-19
24 Oct 2023
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
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