James Cook University Subject Handbook - 2020
For subject information from 2025 and onwards, please visit the new JCU Course and Subject Handbook website.
TO2117 - Food and Beverage Management
| Credit points: | 03 |
| Year: | 2020 |
| Student Contribution Band: | Band 3 |
| Administered by: | College of Business, Law & Governance |
Subject Description
- This subject provides knowledge and skills for effective management of food and beverage operations. The students will learn the concept of food and beverage management and integrate the concept with the business and managerial theories to develop strategies that are necessary to maintain competitiveness, as well as to address the trends, issues, and challenges in the food and beverage industry sectors.
Learning Outcomes
- compare and contrast the principles of food and beverage management across industry sectors
- collaboratively research and identify challenges in the operation of food and beverage services across the sector
- identify the operational skills and trends applicable to a professional role in sustainable food and beverage management
Subject Assessment
- Invigilated > Presentations - (25%)
- Non-Invigilated > Assignments - (40%)
- Industry report - (35%)
Note that minor variations might occur due to the continuous subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.
Availabilities
JCU Brisbane, Study Period 22, Internal | |
| Census date: | Thursday, 06 Aug 2020 |
| Study Period Dates: | Monday, 13 Jul 2020 to Friday, 16 Oct 2020 |
| Lecturer(s): | [Name missing] |
| Workload expectations: | The student workload for this 3 credit point subject is approximately 130 hours.
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