COURSE SYLLABUS

Food and Beverage Management 7.5 Credits

Food and Beverage Management
Second cycle, U7052N
Version
Course syllabus valid: Autumn 2012 Sp 1 - Autumn 2013 Sp 2
The version indicates the term and period for which this course syllabus is valid. The most recent version of the course syllabus is shown first.

Syllabus established

Last revised
by Director of Undergraduate Studies Bo Jonsson Department of Business Administration, Technology and Social Sciences 17 Apr 2013

Education level
Second cycle
Grade scale
G U 3 4 5
Subject
Business Administration
Subject group (SCB)
Business Administration

Entry requirements

General entry requirements, second cycle

Specific entry

Bachelor's degree of 180 credit, including at least 60 credits business administration courses or a Bachelor´s degree of 180 credit and at least 4 years of managerial work experience. Documented proficiency in English is also required. The following international exams and minimum scores will be accepted: International English Language Testing System (IELTS): 6.0 (with no part of the test below 5.0) or Test of English as a Foreign Language (TOEFL) paper based 550 points/computer based 213 points/ Internet based 79 points.


More information about English language requirements



Course Aim
After successful completion of this course, students will be able to

-  Be able to handle managerial aspects of a Food and Beverage Department.
-  be able describe the importance of the menu to food service operations
-  Explain the factors and issues involved in food service facility
-  be able to describe different issues related to sanitation, safety, security, health, and legal of the
   food
- be able to manage and explain how banquets and catered events are planned and

Contents
The course discusses and evaluates issues such as;
-    scope of the food service industry
-    food and beverage operations management  ,
-    pricing and  inventory management of foods and beverages  
-    planning and operations of a Restaurant or Foodservice Operation
-    importance of the concept and location of food service operations.

Realization
Lectures, seminars and case studies

Examination
Written exams, individual / group assignments.

Remarks
Contract teaching course
Presence during compulsory sessions is required.

Examiner
Anne Engström

Literature. Valid from Autumn 2012 Sp 1 (May change until 10 weeks before course start)
Management Information Systems by James A. O'Brien and George Marakas
Literature might be added.

Course offered by
Department of Business Administration, Technology and Social Sciences

Items/credits
NumberTypeCreditsGrade
0001Compulsory tests and assignment7.5G U 3 4 5