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BMGT 216

Food and Beverage Management

Course overview

Grow your understanding of the operational and managerial requirements of managing commercial hotel food and beverage departments.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 60 credit point(s) from the course(s) specified below
  • a minimum of 60 credit point(s) from the course(s) specified below
  • a minimum of 60 credit point(s) from the course(s) specified below
  • any level 100 course
  • any level 200 course
  • any level 300 course

and

  • restriction Hotel and Institutional Management Analysis, MGMT-313
Credits 15
Domestic fees $794.00

What you will learn

After successfully completing this course you will be able to:

  • Explain and understand the inter-relationship between the operational areas of a hotel and the management of the Food and Beverage department
  • Analyse the Food and Beverage department structure and guest services areas to ensure maximum productivity
  • Undertake qualitative and quantitative analysis and reporting related to menu pricing and re-engineering
  • Analyse the efficiency and effectiveness of food and beverages as part of overall productivity, in terms of financial and non-financial performance.

Course examiners

Anthony Brien

Associate Professor Anthony Brien

Associate Professor

Department of Global Value Chains and Trade

anthony.brien@lincoln.ac.nz
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