Cambodian Mekong University

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HTM315 (3 Credits): Food and Beverage Management

1. Course Description
The aim and purpose are to create a restaurant concept and bring it into being,
a concept that fit a definite market, a concept better suites to their market than that
presented by competing restaurant. Our goal and vision in writing this book is for the
service profession to become as respected as the culinary profession in the industry.
Excellent dining room and banquet service knowledge demonstrates confidence and
utilize skills that will lead to rapid job advancement in the career. Throughout these
chapters, we have realized and recognized the importance of great service, which we
define as competency and friendliness. Service skills, along with math and culinary
skills are an essential part of the equation that makes a food service operation a success.
We want to emphasize that there are to operating a successful food service operation
than putting quality food before the guest.
2. Course Objective
After studying this course students will be able to:
1. Identify the size and scope of food and beverage operations.
2. An understanding of full service restaurants and licensed retail.
3. Have a basic knowledge of facility design and layout.
4. Understand the principles, practices and complexity of modern food safety
legislation.
5. Understand the challenges facing the management of quality in F & B.
3. Course Outline
Week Titles Comment Other
Chapter 1: Introducing food and
beverage management
 Introduction
1  Size and scope of food and beverage 3hr
operations
 Food and beverage management
 Managing the meal experience
Chapter 2: The restaurant sector
 Full service restaurants and licensed (Give individual
2 retail assignment) 3hr
 Hotel restaurants and private clubs
 Fast food
Chapter 3: Contract, travel and
public sector catering
3 3hr
 Contract catering Quiz
 Travel catering
  Public sector

Chapter 4: Developing the concept

 The concept
 Feasibility study
4 3hr
 The business plan
 Financing the operation
 Facility design and layout
Chapter 5: The menu: food and
beverage
 Type of menus
 Menu offering
5 3hr
 Menu pricing
 Menu knowledge
 Beverage menus/lists
 Menu merchandising
Chapter 6: Food and beverage
operation: Purchasing and storage
 Purchasing
 The purchasing procedure (practice)
6
 Price and quality performance (Give group 6hr
7
 The purchasing of foods assignment)
 The purchasing of beverages Quiz
 Receiving of food
 Storing and issuing of beverages
Chapter 7: Food and beverage
operations: Production and service (Midterm
8
 Food production methods Examination) 4hr
9
 Beverage production methods
 Food and beverage service methods
Chapter 8: Food and beverage
control
 The objectives of food and beverage
control
 Special problems of food and
beverage control
 The fundamentals of control
10 6hr
 The reality of control
11
 Setting the budget and break-even
analysis
 Basic concepts
 Methods of food and beverage
control
 EPOS reporting
 Food and beverage control checklists
Chapter 9: Food and beverage
11 marketing 3hr
 Marketing
  Advertising
 Public relations
 Merchandising
 Sales promotion
 Personal selling and upselling
Chapter 10: Managing quality in
food and beverage operations
 What is quality?
 Why is quality important?
12  Managing quality in food and
beverage operations 6hr
13
 A systematic approaches to quality
management
 Examples of quality management in
practice
(Practice)
Chapter 11: Trends and
developments
 Consumer trends
14  Environmental issues 3hr
 Financing the operation
 Ethical issues
 High tech food
15 Review lesion for final exam 3hr

4. Course Requirement
Materials
- Textbook: Bernard Davis, Andrew Lockwood, IoannisPantelidis, Peter
Alcott, 2008 Food and Beverage Management
Other Referent
- Textbook:ChraloengSomethea, Vat Vanvireak, 2004, Restaurant
Management, Phnom Penh, IIC.2004.

Readings:
All students are expected to read the assigned chapters in the text or any material
before class. The class schedule and a list of the assigned readings follow the grading
policy. As the semester progresses, I will supplement more handouts that are to be read
prior to every class or discussion. If you miss class some interesting things may also
slip away. Students also have to read and research for their homework or assignments.
Plan yourself and time carefully from the very beginning of the course before you
countering read shocks or frightening.
 5. Contact hours and teaching methods:
HTM 315 course is full time and normally consists of 45 contact hours over the
fifteenth-week period, taking the form of 30 hours of lectures, 15 hours of tutorial
classes. The lecture will occupy two hours per week and terminology classes conduct
in one hour per week, in which all participants for this subject, of each session, they
are an opportunity to work through problem sets, case studies, presentation and/or
discuss seminar papers.

6. Grading Policy
Your course grade will be based on a total of 100 possible points:

Classroom participation and attendance (10%)

Assignment (15%)

Quizzes and Home Quizzes (10%)

(25%)
Midterm Examination
Final Examination (40%)
Total (100%)

 Your final grade will be based on your performance in homework/

assignments, quizzes, class participation and exams.
 Please note the dates of the exams listed on the course outline. There will be
no makeup exams. An unexcused absence from an exam will be counted as a
failure for that exam. Two unexcused absences from exams will be counted as
a failure for the course.
 There will be no extra credit assignments.
 The final exam takes the form of two-hour and closed book exam, unless
otherwise specified by the instructor, in which will be held in week 18th.
However the specific date for this exam will be notified later.
 The midterm exam will be held in one hour basis and in your regular class
during the week 8.
 There will be periodic quizzes, which are in very two weeks. Quizzes will be
announced one week in advance. The quizzes will be given at the end of the
class and each quiz will take no more than 15 minutes. The quizzes will
generally consist on multiple-choice questions.
 The lowest grade will not be considered for the computation of your final
grade.
Performance on these quizzes, as well as your contributions to daily dialogue in class,
will be factored into your class participation grade. They will also be used to check
class attendance.

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