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MFB402: Managing Food and Beverage Operations
Term 3, 2018
MFB402: Managing Food and Beverage Operations
Unit Learning Outcomes
a. Undertake and reflect critically upon food and beverage management functions including concept,
costing, strategy and marketing.
. Critically reflect upon the key skills and resources needed and applied in food and beverage
operations
c. Evaluate the changing nature of environmental, social, technological and legal trends, influencing
hotel and food and beverage operations
d. Critically reflect upon the tangible and intangible nature of food and beverage operations.
Assessment Summary
Assessment Type Weighting Due Learning
Outcomes
Business Report
5,000 words
60%
Week 5
5 August 2018
Week 10
9 September
2018
a, b, c, d
Applied Learning 40% Intensive
mode during
term
XXXXXXXXXXAssessment 1- Business Report (60%of total grade)
There are two (2) submissions for this assessment. Students are required to complete both submissions within
the time stipulated.
1. Individual Business Report (30% of Total Grade) – Week 5
The hospitality industry, and specifically food and beverage establishments, have increased their involvement
in matters of sustainability during the past decade. Due to stakeholders’ pressure, businesses are now expected
to rethink their product, operations and practices in a way that contributes to environmental, social and
economic sustainability.
https:
www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants
In your report you will investigate the concept of sustainability and its impacts on food and beverage
operations and management. Specifically, in your analysis you will include the following:
• A definition of Sustainability and discussion on the concept of triple bottom line, Planet,
People, Profit.
• Discuss how this trend affects the food and beverage operations and their management
from a consumer and operator perspective.
• Investigate and give examples of practices that food and beverage establishments, whether
Australian or international, are utilising to address this trend.
• Critically reflect on the role that these sustainable practices have in enhancing food and
everage establishments profitability and creating organisational competitive advantage.
https:
www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants
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• Provide meaningful recommendations for food and beverage operators regarding this trend.
Assessment Style: Business Report (50%) (3,000 words)
Submission Date: Week 5
Date: Sunday 5 August 2018 – 11.59pm
2. Group Business Report Submission 2 + Presentation (30% of Total Grade) – Week 10
Case Study of BMIHMS F&B Consulting (Please see separate Case Study material)
Written Report: You will be asked to investigate the case study, identify and contextualize
the issues through academic literature, create solutions and provide recommendations. This
assessment has three purposes for your learning: First, as a group project it is designed to be
a tool for learning leadership skills including group decision making, conflict resolution,
interpersonal communication, and critical analysis. Second, writing is an important skill in
any profession and this is an opportunity for you to hone your writing skills. Finally, this
assignment also provides you an opportunity to utilise all the skills and knowledge you have
gained through this subject in a very practical way, which very much resembles what food
and beverage managers commonly do in real life.
Oral Presentation: Your presentation will be held on Monday 3 September and your group
of 3 is given a maximum of 10 minutes and 10 slides to represent the following:
• Your findings
• Key issues
• Solutions
• Recommendations
Assessment Style: Group (groups of 3) Business Report (40%) (5,500 words) + 10 minutes
Oral Presentation (10%)
Submission Date: Week 10
Oral Presentation Date: Monday 3 September 2018 – 11am
Written Report Date: Sunday 9 September 2018 – 11.59pm
Submission Guidelines:
1. Typed and formatted following the Assessment Structure Style Guide and uploaded to
Turnitin on time on the due date.
2. The total word count, excluding executive summary and references, must be within 10% (+
or -) of the assessment word count.
3. To be submitted in electronic form as a word-processed file to http:
www.turnitin.com
4. You are expected to refer, in text, to a minimum of twelve (12) academic journal articles or
industry journal articles or relevant textbooks, plus other credible sources as required, in
order to show competency in the assessment.
5. All referencing must be in accordance with the Academic Writing Guide: APA 6th Edition
on SharePoint.
6. A TUA cover sheet to be attached to your paper
(Individual assessment cover sheet , Group assessment cover sheet)
7. See marking ru
ic below, you do not need to attach this ru
ic to your submissions.
NOTE: For the group assessment, only one copy of the report is to be submitted to Turn-it-in
with all group members name of the cover sheet, and a BMIHMS Peer Evaluation form must be
completed and submitted to the lecturer in your lecture in Week 10 or emailed to your lecturer.
https:
laustu.sharepoint.com/sites
mportal/BMIHMS/BMAcademic/LHS/Shared%20Documents/Assessment%20Structure%20style%20Guide%20Jan%202018.pdf
http:
www.turnitin.com
https:
laustu.sharepoint.com/sites
mportal/BMIHMS/BMAcademic/LHS/Shared%20Documents/Academic%20Writing%20Guide%20APA%206th%20ed.% XXXXXXXXXXpdf
https:
laureate-au.blackboard.com
cswebdav/institution/Groupwide/Policy%20and%20Procedures/TUA%20Forms/TUA%20FM_AC_003%20Assignment%20Cover%20Sheet.pdf
https:
laureate-au.blackboard.com
cswebdav/institution/Groupwide/Policy%20and%20Procedures/TUA%20Forms/TUA%20FM_AC_004%20Group%20Assignment%20Cover%20Sheet.pdf
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Assessment 2 – Applied Training
To understand the importance and relevance of Food and Beverage to Hotel Operations
Management you will be participating in a series of workshops and an intensive block release
program in Food & Beverage with an emphasis on Service Operations. The program will give you a
true awareness of the front of house operational areas with a food & beverage focus. The areas you
will operate in include the learning at the Town Hall campus and your applied learning at William
Blue Dining.
Student Performance
Whilst a student in the applied learning environment your performance will be monitored. Your
performance is not only about the skills you are learning it is also about your professional approach
to the Food & Beverage environment. Performance attributes include attendance, punctuality,
grooming, and participation. Other elements of assessment on include your preparation, customer
service, teamwork, communication, beverage preparation and coffee making skills
Note: The Food and Beverage Trainers will provide further details regarding your applied training
including rosters, timetables and duties.
Please refer to the Assessment Ru
ic located on Page 7 of this document
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Managing Food and Beverage Operations (MFB402)
Weekly Topic Outline
Term 2 2018
Week Date Lecture Topic Time
1 02/07 Orientation Week
(see schedule for details)
2 09/07 Introduction to the course/subject
Size and Scope of F&B Operations
XXXXXXXXXX
3 16/07 Industry Trends and the Future of Dining
XXXXXXXXXX
4 23/07 F&B Management
Restaurant Concepts
XXXXXXXXXX
5 30/07 Menu and Beverages
XXXXXXXXXX
6 06/08 Events and Functions Catering
XXXXXXXXXX
7 13/08 Staffing and Labour Management
XXXXXXXXXX
8 20/08 Food and Beverage Finance and Revenue
Management
XXXXXXXXXX
9 27/08 Marketing and Strategic F&B Management
XXXXXXXXXX
10 03/09 Managing the Meal Experience
XXXXXXXXXX
11 10/09 No Classes
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MFB402 – Managing Food and Beverage Operations Individual Report Assessment Criteria
FAIL PASS CREDIT DISTINCTION HIGH DISTINCTION
Criterion 1
Quality of
Research (20%)
Research based only on a
few or i
elevant
secondary sources. Fails
to meet minimum
eferencing requirements.
Research based on few but
elevant secondary sources
mostly emphasising limited
perspective.
Research based on adequate
number of relevant secondary
and primary sources
epresenting all perspectives in
general terms.
Research based on important secondary
and primary sources representing all
perspectives and identifying different
perspectives.
Research based on numerous important
secondary sources, emphasis on
primary sources representing all
perspectives, identifying different
perspectives and contradictions.
Criterion 2-3
Level of analysis
and application of
concepts (40%)
Analysis mostly absent;
Lack of understanding of
concepts from readings or
just mentioning the terms
without showing
understanding.
Use of terms relevant to
analyse the subject matter,
showing some comprehension
ut only a generalist
understanding.
Identifying different
perspectives; discussing them
and identifying the differences
etween them. Using concepts
with a good understanding
Discussing concepts and different
perspectives integrating the relations
etween them and extracting
implications from differences and
similarities.
Outstanding at discussing different
perspectives, expertly integrating the
elations between them and extracting
implications from differences and
similarities.
Criterion 4
Critical, reflective
thinking and
substantiation of
argument (20%)
Poor use of argument and
absence of critical
thinking and/or reflection.
Minimal but convincing use
of argument to substantiate
the points under discussion.
Some attempt at critical
eflection.
Actually being reflective,
producing a good interpretation
of issues under evaluation.
Adequate substantiation of
argument.
Very informative, producing a good
interpretation of issues under
evaluation, comparative analysis