1. ProgramofStudy Faculty/Institute/College 2. CourseCode ICTM324 CourseTitle FoodandBeverageManagement 3. NumberofCredits 4(408)(LectureLabSelfstudy) 4. Prerequisite(s) ICTM212 5. TypeofCourse ElectiveCourse Trimester1,2,3/Everyacademicyear 6. Session 7.

year 6. Session 7. Conditions Maximumnumberofstudentsis30 8. CourseDescription Foodandbeverageoperationsmanagementwithinahotel,pricing,inventory management,franchising,commercialkitchen,serviceforhotelandprivateclubs. 9. CourseObjectives Aftersuccessfulcompletionofthiscourse,studentswillbeableto 9.1 BeproficientinallmanagerialaspectsofaFoodandBeverageDepartment. 9.2 Beproficientinallmanagerialaspectsofafreestandingpuborrestaurant.

CourseSyllabus B.B.A.(TourismandHospitalityManagement) MahidolUniversityInternationalCollege

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10. CourseOutline Week Topics Differencebetweencommercialand noncommercialfoodserviceoperations Thethreelevelsofmanagementandthe variousproductionandservicepositionsina foodandbeverageoperation Organizationchartsandthevarious organizationalstructuresinfoodandbeverage operations Stepsinvolvedinthemanagementprocessand amanagersinteractionswithprimaryand secondarygroups Marketingintermsofprovidingguest pleasingserviceandtheelementsand importanceoffeasibilitystudies,marketing research,andmarketingplans Nutritionandspecialdietaryconcernsand contrastthenutritionalconcernsand obligationsofcommercialandnoncommercial operations Concepthowamenudictatesoperationsina foodandbeverageestablishmentandits importanceasamarketingtool Creatingandusingstandardrecipes Standardfoodandbeveragecostsandthe mainsubjectiveandobjectivepricingmethods Purchasing, receiving, storing, and issuing in food and beverage service and the role of technology Majorfunctionsandbasicprinciplesoffood production Usesofandmajorproductionmethodsfor variousfoodproductsusedinfoodservice operations Hours Lecture Lab Self Study 4 Instructor Mercier,C. 2

2 2

4 4

2 2

4 4

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Week

Topics Typesofservicefoodandbeverageoperations canprovideandconceptofprovidingexcellent guestservice Proceduresforservingalcoholicbeverages withcare Causesofandwaystopreventaccidentsand foodborneillnessesinfoodserviceoperations

Hours Lecture Lab

Self Study 4

Instructor Mercier,C.

2 2

4 4

10 11

Factorsinvolvedinfacilitydesignand equipmentselectionforafoodandbeverage 2 operation Variousfinancialstatementsandratiosusedby 2 foodandbeverageoperations Typesoffinancialmanagementsoftware 2 availabletofoodservicemanagers Individualcasestudy 2 Individualcasestudy 2 Coursereview 2 Coursereview 2 Total 44 FinalExamination

4 4 4 4 4 4 4 88

NB.Thecourseissubjecttochangewithoutpriornoticetofitthechangingtourismcircumstances. 11. TeachingMethod(s) 11.1 Lectures 11.2 Casestudies 11.3 Discussion 11.4 Assignments 12. TeachingMedia 12.1 LCDoverheadprojector 12.2 PowerPoint 12.3 Handouts 12.4 Textbooks 13. Measurementandevaluationofstudentachievement Studentachievementismeasuredandevaluatedby

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13.1 the ability in being proficient in all managerial aspects of a Food and Beverage Department. 13.2 the ability in being proficient in all managerial aspects of a freestanding pub or restaurant. Ratioofmark 1. IndividualCaseStudy 2. Attendance 3. Punctuality 4. FinalExamination Total

40% 10% 10% 40% 100%

14. Courseevaluation 14.1 Studentsachievementasindicatedinnumber13above. 14.2 Studentssatisfactiontowardsteachingandlearningofthecourseusing questionnaires. 15. Reference(s) Ninemeier,J.D.(2005).ManagementofFoodandBeverageOperations.NewYork:Educational InstituteOfTheAHMA. 16. Instructor(s) Mr.ChristopheMercier ParttimeLecturer TravelIndustryManagementDivision MahidolUniversityInternationalCollege Email christophe.r.mercier@wanadoo.fr 17.CourseCoordinator Ms.VeenaTavornloha ManagingSecretary TravelIndustryManagementDivision MahidolUniversityInternationalCollege Tel. +66(0)24414090 Fax +66(0)24419745 Email icvtv@mahidol.ac.th

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