Unit Code: FBV701

Unit Name: Food and Beverage Service Management II

Description: In Hotels and Resorts the provision of food and drinks to their resident guests and non-resident guests play an integral part in providing the total Hospitality Service. Indeed Food and Beverage operation within an international Hotels and Resorts firstly makes significant economic contribution (i.e., increasing income and profitability) and secondly, helps in building the business\'s reputation. Food and Beverage Management II course aims to prepare students in effectively managing operational aspects (i.e., product/service/process design, control and improvements) of Food and Beverage outlets commonly found in the large international Hotels and Resorts. Moreover, as a consumer the provision of Food and Beverage in Hospitality, Tourism, Leisure and Events sectors are an integral part of the businesses\' longevity and financial viability. Thus ,Food and Beverage operations? consisting of production and service relies on its quality and consistency to maintain standards that will support a continual growth in the market place. This course is designed to equip students with the basic managerial concepts that can be used in the industry to develop appropriate business strategies.

Learning Target Outcomes:

Prerequisite: FBV601

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2