SCI00419 Food and Beverage Management Unit Information Guide Session 1, 2017 scu.edu.au/businesstourism CRICOS Provider: 01241GContents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . About this unit 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Content 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Graduate attributes and unit learning outcomes 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Learning resources 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prescribed texts and materials 5 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Studying this unit 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Teaching and learning arrangements 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Estimated workload 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Scheduled Study Hours 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assessment 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assessment overview 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assessment details 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assessment 1 8 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assessment 2 10 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assessment 3 11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Timetables 12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Suggested study timetable 12 2 | SCI00419 Food and Beverage Management (Session 1, 2017)About this unit Provides students with an understanding of strategic, operational and managerial issues facing food and beverage operators. Te unit equips students with the knowledge and skills required to successfully manage a food and beverage enterprise in restaurant and catering settings with an emphasis on sustainable practices. Emerging trends and developments in the food and beverage industry are also examined. Content Topic 1 Introducing the food and beverage environment Topic 2 Management and customer perspectives Topic 3 Concept development of food and beverage operations Topic 4 Menu planning and design Topic 5 Purchasing, receiving and storing Topic 6 Food and beverage production Topic 7 Food and beverage cost controls Topic 8 Menu pricing and menu engineering Topic 9 Staff, service and safety Topic 10 Industry trends and developments Graduate attributes and unit learning outcomes As a graduate of Southern Cross University, you will have developed skills, values and attitudes that are essential for gaining employment and advancing lifelong learning. Te University refers to these as graduate attributes (http://policies.scu.edu.au/view.current.php?id=00091#s3) and identifes them as follows: GA1 Intellectual rigour, GA2 Creativity, GA3 Ethical practice, GA4 Knowledge of a discipline, GA5 Lifelong learning, GA6 Communication and social skills, GA7 Cultural competence. Tis unit will assist students to develop the following graduate attributes (shown below as they relate to this unit's learning outcomes): Learning outcomes for this unit GA1 GA2 GA3 GA4 GA5 GA6 GA7 On completion of this unit, students should be able to: 1. demonstrate practical application of food and beverage management concepts to 'real-life' food and beverage operations ✓ ✓ ✓ 2. examine key management and operational controls and procedures used in food and beverage establishments and critically evaluate their impact on business sustainability ✓ ✓ 3. discuss the liabilities and consequences that a food and beverage organisation may sustain if not compliant with contemporary legal and safety issues ✓ ✓ About this unit | 3Learning outcomes for this unit GA1 GA2 GA3 GA4 GA5 GA6 GA7 4. identify current trends in the food and beverage industry and discuss their potential impact on the long-term viability of a food and beverage enterprise. ✓ ✓ ✓ 4 | SCI00419 Food and Beverage Management (Session 1, 2017)Learning resources Te referencing style used below is Harvard. PLEASE NOTE that you may need to use a different style for this unit. Refer to Referencing guides (http://scu.edu.au/library/index.php/ 14) for information about the referencing style you should use. Prescribed texts and materials Prescribed texts Davis, B Lockwood, A Alcott, P & Pantelidis I 2012, Food and Beverage Management, 5th edn, Elsevier Butterworth-Heinemann, Burlington, MA. Tere are compulsory readings and a Study Guide for this unit. See MySCU (http://learn.scu.edu.au) for details. Learning resources | 5Studying this unit Te frst step in managing your study for this unit is to familiarise yourself with this document and the MySCU (http://learn.scu.edu.au) Learning Site. You should refer frequently to the MySCU Learning Site for announcements and updates. Teaching and learning arrangements Estimated workload Scheduled hours Personal study Total 36 114 150 Your scheduled study hours are allocated as follows: Gold Coast Teaching method Duration Frequency Lecture online 1 hour 12 weeks Tutorial on-site 2 hours 12 weeks Distance Education Teaching method Duration Frequency Lecture online 1 hour 12 weeks Singapore - MDIS Teaching method Duration Frequency Workshop on-site N/A N/A Sydney - Hotel School Teaching method Duration Frequency Lecture on-site 1 hour 12 weeks Tutorial on-site 2 hours 12 weeks Melbourne - Hotel School Teaching method Duration Frequency Lecture on-site 1 hour 12 weeks Tutorial on-site 2 hours 12 weeks 6 | SCI00419 Food and Beverage Management (Session 1, 2017)Uzbekistan - MDIS Tashkent Teaching method Duration Frequency Workshop on-site N/A N/A Studying this unit | 7Assessment Assessment overview Tis is a graded unit and grades are awarded as detailed in Rule 3.8 of the University's Rules Relating to Awards. To achieve a passing grade in the unit all assessment tasks must be attempted and an overall mark of 50% or more must be obtained. Assessment Group/ individual Learning outcomes Grading indicator Min Score Weight Length/ duration Due Professional accreditation 1. Menu Analysis Individual 1 Graded N/A 20% 1200 words 30 Mar 2017 11:00 PM N/A 2. Case study Individual 2, 3 Graded N/A 40% 2500 words 04 May 2017 11:00 PM N/A 3. Exam: closed book Individual 2, 3, 4 Graded N/A 40% 120 minutes Exam Period N/A Assessment details Assessment 1: Menu Analysis Tis assessment is for these students only: Distance Education; Gold Coast; Melbourne - Hotel School; Singapore - MDIS; Sydney - Hotel School; Uzbekistan - MDIS Tashkent. Assessment Group/ individual Learning outcomes Grading indicator Min Score Weight Length/ duration Due Professional accreditation Menu Analysis Individual 1 Graded N/A 20% 1200 words 30 Mar 2017 11:00 PM N/A Assignment 1: Menu Analysis Due: Tursday Week 5 at 11PM Length: 1200 words Weighting: 20% Te menu is a key sales and communication tool that customers use to make judgements about the type of product offered and style of service delivery. Terefore, it is crucial that the menu reflects accurately and honestly the food and beverage product being sold so that customer expectations and restaurant delivery match (Davis et. al. 2012). For this assessment item you are to assess the extent to which the business practice of a food and beverage organisation matches what its menu document purports to do. Tree (3) key areas of information can be gleaned from a menu document include 1. the type of cuisine offered – Australian, fusion, ethnic etc. 2. the type of food service used – fne-dining, fast-food etc. 3. the market targeted – business, family, students etc. 8 | SCI00419 Food and Beverage Management (Session 1, 2017)YOUR TASK 1. Choose a food and beverage organisation in your local area. It might be a café, a restaurant, the dining room of a local club or hotel, but it must have a menu and it must be an independent organisation. Franchised organisations like McDonald’s, Gloria Jean, Subway etc. are not permitted for this assessment task. 2. Visit the organisation at least once as a customer, order something from the menu and eat/ drink while you are there. Provide a brief background of the independent food and beverage organisation, which you have selected for analysis. For example, name and type of establishment, location, opening hours etc. 3. Closely examine the menu document and provide a description of each of the three (3) areas of information listed above i.e. type of cuisine, type of food service and the market targeted. 4. With reference to these three (3) areas of information in the menu document, critically evaluate whether the organisation’s actual business practice truly matches what is purported in the document. Identify areas where the menu document does/does not reflect actual practice. To support your evaluation you must include a minimum of three references from the academic literature. Reference sources may be drawn from the textbook, book of readings, recommended references for the unit or journal articles from any of the journals listed. 5. Discuss why it is important for the organisation to be true in practice to what its menu document purports. Use the literature to support your discussion. 6. Make recommendations with justifcations for changes to the document or its business practice, where necessary. 7. Your report should include but not limited to, in order, the following: Title Page Executive summary Table of contents (please include page numbers) 1.0 Introduction (which includes the background and description of the business you are analysing) 2.0 Discussion and analysis 3.0 Conclusions 4.0 Recommendations Reference list. Your report should be typed and submitted as a Word document, in Arial font size 12, with 1.5 spacing and 3cm lef and right margins. Pages should be numbered, and presented in a professional format. Te 1200 word limit does not include: title page, table of contents and reference list. Marking Criteria for the menu analysis / 20% Discussion on the importance of the menu reflecting actual practice, drawing on relevant literature 4% Critical evaluation of the extent to which the menu represents the actual practice drawing on the relevant literature 10% Appropriateness of recommendation 3% Professional Report Format (which includes spelling, grammar, referencing and logical flow of ideas) 3% Assessment | 9Assessment 2: Case study Tis assessment is for these students only: Distance Education; Gold Coast; Melbourne - Hotel School; Singapore - MDIS; Sydney - Hotel School; Uzbekistan - MDIS Tashkent. Assessment Group/ individual Learning outcomes Grading indicator Min Score Weight Length/ duration Due Professional accreditation Case study Individual 2, 3 Graded N/A 40% 2500 words 04 May 2017 11:00 PM N/A Assignment 2: Case Study Report Due: Tursday Week 10 at 11PM Length: 2500 words Weighting: 40% Description Te Gold Coast Convention Centre offers as part of its operation, a newly created catering service for the various events and conferences held at the facility. Te initial year of operation has seen an annual turnover of $800,000; represented by a 70% of food and a 30% of beverage sales. Te Food and Beverage (F&B) manager of the catering service was appointed to the job as a temporary replacement, which lasted for the whole frst year. He came to this role with very limited food and beverage experience. While he is aware of exactly how the sales revenue is made up by each component of the service, he does not know what margins they make. Being an inexperienced F&B manager he has decided that, there was no need to introduce any system for controlling stock or purchases, relying instead on employees and his own experience. He always assumed that employees are honest and know their job and therefore only checked the fnal yearly results. A brief look at the accounts identifes the following: Food sales $510,000 Cost of food sales $315,000 Beverage sales $290,000 Cost of beverage sales $112,000 While it is considered successful in the eyes of the F&B manager, this operation is not performing as well as it could. Some negative feedback has been received by the General Manager, from customers participating in various events and conferences. Te following are some examples of feedback: 1. We have attended at least three functions in the last few months as well as receiving some catering services from the kitchen. However, we decided not to come here as ofen as we would like because ofen what was ordered and organised was different from what was delivered. It is especially embarrassing when we have a private function for our guests and you cater for it, as we rarely get what we expected. 2. Food quality and presentation is inconsistent and varies considerably e.g. meal sizes are big one time and very small the next. 10 | SCI00419 Food and Beverage Management (Session 1, 2017)3. Te last time we booked an event most of our participants reported being ill aferward and complained to our organisation that they will never participate again. Your task You have been hired by the General Manager as an expert to advise him on what procedures they should adopt in terms of purchasing, receiving, storage and production that would mitigate these customers’ comments and generally improve the performance of the catering service. Your task for this assessment is to analyse the information provided above, critically evaluate current procedures, and make recommendations for improvement to the GM in the form of a report. In your analysis you should also consider the accounting fgures presented above which will help you further understand the situation and the difculties management is facing. Marking criteria for the report / 40% Discussion of key issues/problems 10% Critical evaluation of the inventory cycle procedures drawing on the relevant literature 10% Discussion on suggested improvements supported by the literature 10% Appropriateness and feasibility of recommendations 5% Report format (spelling, grammar, referencing and logical flow of ideas) 5% Assessment 3: Exam: closed book Tis assessment is for these students only: Distance Education; Gold Coast; Melbourne - Hotel School; Singapore - MDIS; Sydney - Hotel School; Uzbekistan - MDIS Tashkent. Assessment Group/ individual Learning outcomes Grading indicator Min Score Weight Length/ duration Due Professional accreditation Exam: closed book Individual 2, 3, 4 Graded N/A 40% 120 minutes Exam Period N/A You will be advised of the exam date during the study period. Refer to Examinations (http://www.scu.edu.au/exams) for more information about exams. You must bring a silent, non-programmable calculator to the exam. You are permitted to bring the following into the exam room: unmarked hard copy standard English translation dictionary. You are not permitted to bring the following into the exam room: electronic devices such as mobile phones, electronic dictionaries and computers. More information on the exam will be provided to students beforehand Assessment | 11Timetables Suggested study timetable Tis timetable applies to the Australian study period. It may be varied for students studying elsewhere. Please confrm dates with your local tutor. Week/ commencing Topic Notes 1 27 Feb 2017 1 Introducing the food and beverage environment 2 06 Mar 2017 2 Management and customer perspectives 3 13 Mar 2017 3 Concept development of food and beverage operations 4 20 Mar 2017 4 Menu planning and design 5 27 Mar 2017 5 Purchasing, receiving and storing Assignment 1 due this week 6 03 Apr 2017 6 Food and beverage production 7 10 Apr 2017 Study Week 8 17 Apr 2017 7 Food and beverage cost controls 9 24 Apr 2017 8 Menu pricing and menu engineering 10 01 May 2017 9 Staff, service and safety Assignment 2 due this week 11 08 May 2017 10 Industry trends and developments 12 15 May 2017 Revision lecture and exam preparation 12 | SCI00419 Food and Beverage Management (Session 1, 2017)