BACHELOR OF FOOD AND BEVERAGE MANAGEMENT

Program Introduction

Duration of Study

The normal duration of this course is 4 year,and the maximum duration is 7 years.
Teaching Approach

Face-to-face Teaching
Teaching Language

Chinese/English
Academic Field

Food and Beverage Management
Course Introduction

The economic environment has changed and people are having more opportunities to dine out. Plus, people increasingly travel more frequently. These are all factors contributing to the growth of the food and beverage industry. Recent years have also seen significant changes in the provision of food and beverage. Hitherto restaurants outside the great professional centers of Europe and North America were often run on an ad hoc basis, but now there is a need for higher quality services. Nowadays diners judge restaurants by global standards and there is a need for greater professionalization.
For Culinary Art major:
The program has equal emphasis on theory and practice. The program uses a systematic approach to ensure that students have a strong foundation in culinary skills. It is a skills based program and students will thus acquire knowledge and expertise in preparing cuisines from different regions of the world. In addition, students will also learn the art making of breads and pastries. The goal is to provide students with a comprehensive culinary training. Each culinary course will include hands-on practice.
For Restaurant Management major:
The program starts by teaching students the basic dining services and culinary art skills, eventually leading on to management courses, and to higher level restaurant operations, as well as kitchen design and hospitality provision. The goal is to show students all the different facets of food and beverage operations."
Both programs emphasize restaurant management and experiential learning. Through the hands-on practice and internship, students will have a thorough understanding of kitchen and restaurant operations.
Facilities on Campus
The university has set up an herb garden, known as the Experiential Farm, and a Western style training restaurant, known as The Seasons. The emphasis is on experiential learning. The Chef and Director of the training restaurant are from France and they both are highly trained professionals with extensive experience. The capacity of the training restaurant is over 100 seating. The kitchen is fully equipped and students will be able to have hands-on learning in the training restaurant and herb garden.

Study Plan

Bachelor of Food and Beverage Management (Culinary Art Major) - 2019/2020 Study Plan
Coursecode	Course Title in English	Type	Credits
First Year
BFBM1301	Food Hygiene and Safety Management	Core	3
BFBM1302	Introduction to Farm-to-Table Management	Core	3
CA1301	Food Production & Practice (1)	Core	3
CA1302	Food Production & Practice (2)	Core	3
BHM1222	Food and Beverage Operations	Core	3
ENG001	English I	GS Core	3
ENG002	English II	GS Core	3
ENG003	English III	GS Core	3
ENG004	English IV	GS Core	3
CHNRW001	Chinese Reading and Writing	GS Core	3
MATHL001	Mathematics and Logic	GS Core	3
GUL001	University Life	GS Core	1
GCWC001	General Study of Chinese & Western Cultures	GS Core	3
GCLBL001	Introduction to Constitutional Law and Basic Law	GS Core	1
GLL-02	Special Topic In Language Learning - " Introduction To Culinary Profession And Terminologies" (Humantities and Arts)	GS Elective	2
Second Year
BITM1908	Introduction to Management	Core	3
BITM1303	Microeconomics	Core	3
CA1303	Food Production & Practice (3)*	Core	3
CA1304	Basic Baking and Pastry & Practice	Core	3
BFBM1303	Dining Room Service and Practice	Core	3
BITM1310	Introduction to Accounting	Core	3
CA1306	North and South American Cuisine & Practice*	Core	3
CA1307	European Cuisine & Practice*	Core	3
CA1310	Culinary Nutrition*	Core	3
GIT001	Information Technology	GS Core	2
GSDS001	Speaking And Debating Skills	GS Core	3
GS	Cross-Disciplinary Studies	GS Elective	6
Third Year
CA1308	Asian Cuisine & Practice*	Core	3
CA1912	Macanese Cuisine & Practice*	Core	3
BITM1314	Human Resources Management	Core	3
BFBM1906	Food and Beverage Cost Control and Purchasing	Core	3
CA1305	Buffet and Banquet & Practice*	Core	3
BFBM1304	Beverage Operations Management & Practice	Core	3
BFBM1305	Restaurant Information System	Core	3
ELECTIVE	Faculty Electives	Elective	9
PES-	Physical Education And Sports	GS Core	2
GS	DGE Elective (Science and Technology)	GS Elective	2
GS	DGE Elective (Social Science)	GS Elective	2
Fourth Year
BFBM1308	Finance Management for Food and Beverage Industry	Core	3
BFBM1309	Crisis Management and Food & Beverage Regulations	Core	3
BFBM1307	Food and Beverage Sales and Marketing	Core	3
BFBM1310	Restaurant Entrepreneurship	Core	3
CA1911	Culinary Art Advanced Internship and Report	Core	15
ELECTIVE	Faculty Electives	Elective	3
		Total Credits:	144

Bachelor of Food and Beverage Management (Restaurant Management Major) - 2019/2020 Study Plan
Coursecode	Course Title in English	Type	Credits
First Year
BFBM1301	Food Hygiene and Safety Management	Core	3
BFBM1302	Introduction to Farm-to-Table Management	Core	3
BHM1222	Food and Beverage Operations	Core	3
CA1301	Food Production & Practice (1)	Core	3
BFBM1303	Dining Room Service and Practice	Core	3
ELECTIVE	Faculty Electives	Elective	4
ENG001	English I	GS Core	3
ENG002	English II	GS Core	3
ENG003	English III	GS Core	3
ENG004	English IV	GS Core	3
CHNRW001	Chinese Reading And Writing	GS Core	3
MATHL001	Mathematics And Logic	GS Core	3
GUL001	University Life	GS Core	1
GCWC001	General Study Of Chinese & Western Cultures	GS Core	3
GCLBL001	Introduction To Constitutional Law And Basic Law	GS Core	1
GLL-02	Special Topic In Language Learning - " Introduction To Culinary Profession And Terminologies" (Humantities and Arts)	GS Elective	2
Second Year
BITM1908	Introduction to Management	Core	3
BITM1303	Microeconomics	Core	3
CA1302	Food Production & Practice (2)	Core	3
BFBM1901	Food and Beverage Culture*	Core	3
BITM1310	Introduction to Accounting	Core	3
CA1304	Basic Baking and Pastry & Practice	Core	3
RM1302	Wine Appreciation*	Core	1
HMGT1306-01	Banquet Planning and Management*	Core	3
ELECTIVE	Faculty Electives	Elective	4
GIT001	Information Technology	GS Core	2
GSDS001	Speaking And Debating Skills	GS Core	3
GS	Cross-Disciplinary Studies	GS Elective	6
Third Year
BFBM1902	Gastronomy, Tourism and Media*	Core	3
BFBM1906	Food and Beverage Cost Control and Purchasing	Core	3
BITM1314	Human Resources Management	Core	3
RM1307	Hospitality Supervision*	Core	3
BFBM1304	Beverage Operations Management & Practice	Core	3
BFBM1305	Restaurant Information System	Core	3
ELECTIVE	Faculty Electives	Elective	6
CA1305	Buffet and Banquet & Practice	Designated Elective	3
PES-	Physical Education And Sports	GS Core	2
GS	DGE Elective (Science and Technology)	GS Elective	2
GS	DGE Elective (Social Science)	GS Elective	2
Fourth Year
BFBM1308	Finance Management for Food and Beverage Industry	Core	3
BFBM1309	Crisis Management and Food & Beverage Regulations	Core	3
BFBM1307	Food and Beverage Sales and Marketing	Core	3
BFBM1310	Restaurant Entrepreneurship	Core	3
BHM1258	Consumer Behavior*	Core	3
RM1908	Restaurant Management Advanced Internship and Report	Core	15
		Total Credits:	144

Graduation requirements
Upon approval from the Senate of the University, a Bachelor’s Degree will be conferred on a student when he or she has:
1. Completed and met the requirements prescribed in the study plan of his or her program within the specific study period*
2. Abided by the regulations of the University
3. Cleared all fees and charges and returned all University property and equipment borrowed
4. Students admitted from the academic year 2017/2018 onwards are required to achieve a cumulative GPA of 2.0 or above in order to graduate.

Remark 1. * This studey plan applies for new students enrolled in 2019/2020.
Remark 2. * Available for RM student study as elective course

Appendix 1: Faculty Electives

Course Title	Types	Credit Hours	Credits
International Etiquette	Elective	15	1
Menu Design	Elective	15	1
Personal and Professional Development	Elective	15	1
Negotiationg Skills	Elective	15	1
Seminars by Food & Beverage Masters	Elective	15	1
Franchising	Elective	45	3
Training and Development	Elective	45	3
Healthy Cooking & Practice	Elective	60	3
Advanced Wine Appreciation	Elective	15	1
Basic French in Food and Beverage Industry	Elective	15	1
Advanced Baking & Practice	Elective	60	3
Advanced Pastry & Practice	Elective	60	3
Special Topic in Culinary Art I	Elective	45	3
Special Topic in Culinary Art I I	Elective	60	3
Special Topic in Culinary Art III	Elective	90	3
Special Topic in Culinary Art IV	Elective	30	2
Special Topic in Culinary Art V	Elective	30	2
Special Topic in Culinary Art VI	Elective	30	2
Special Topic in Culinary Art VII	Elective	15	1
Special Topic in Culinary Art VIII	Elective	15	1
Special Topic in Culinary Art IX	Elective	15	1
Special Topic in Restaurant Management I	Elective	45	3
Special Topic in Restaurant Management II	Elective	60	3
Special Topic in Restaurant Management III	Elective	90	3
Special Topic in Restaurant Management IV	Elective	30	2
Special Topic in Restaurant Management V	Elective	30	2
Special Topic in Restaurant Management VI	Elective	30	2
Special Topic in Restaurant Management VII	Elective	15	1
Special Topic in Restaurant Management VIII	Elective	15	1
Special Topic in Restaurant Management IX	Elective	15	1

Course Description

BFBM1301 Hygiene and Food Safety Management (3 credits)

The course introduces the principles of hygiene and food safety management and the management principles that flow them. The course provides an introduction to the legal frameworks relevant to hygiene and food safety.

BFBM1302 Introduction to Farm-to-Table Management (3 credits)

The course introduces the philosophy of the Farm-to-Table concept and the management principles that flow from it. The course introduces traditional Chinese and organic farming through practical classes on working farms and field trips to traditional communities.

BITM1303 Microeconomics (3 credits)

This course discusses the economics of a business enterprise. Content includes the theory of business enterprise, supply and demand, market structures, resource allocation, and government policies.

BITM1908 Introduction to Management (3 credits)

The course provides students with a general knowledge of management in terms of the organizational design, structure, culture, inside and outside stakeholders, and the pattern and discipline of organizational operations. Various functions of management such as managing organizational processes, technological environment, and organizational environment will be discussed. Tools like case studies and group projects will be employed, in order to ensure students’ understanding of this subject.

BFBM1303 Dining Room Service and Practice (3 credits)

The course examines the contemporary competitive restaurant environment and focuses on the kinds of service that set businesses apart. It provides a guide to the ins and outs of front-of-house operations, including taking reservations, greeting guests, basics service, table service, beverage service and payment handling.

BITM1310 Introduction to Accounting (3 credits)

This course introduces the fundamental concepts and principles of financial accounting. Major topics include: accounting cycle, bookkeeping, inventory valuation, appraisal of fixed tangible assets and intangible assets, and preparation and analysis of accounting reports.

BFBM1304 Beverage Operations Management (3 credits)

The course introduces beverage in different contexts, including stand-alone bars and taverns, premises incorporated into hotels and restaurants and night clubs. It covers the bar operator’s needs and product and equipment knowledge, management skills, marketing skills, and insight into the latest trends. It provides a firm understanding of mixology and covers group sales, negotiations, contracts, computer applications and service methodologies. An understanding beers, wines, tea, coffee and cocktails will also be included.

BFBM1305 Restaurant Information System (3 credits)

The course provides information system of the model "learn-do-reflect" for business operations. It offers a focused treatment of information systems topics that will allow the students to apply in F&B operation industry. The engaging exercises throughout the book aim at looking at how information is analyzed, used for competitive advantage, stored, and more to support a successful business operation.

BFBM1906 Food and Beverage Cost Control and Purchasing (3 credits)

Students will be taught food and beverage cost control and analysis in this course. Topics include sales and budgeting, catering reports, income and expenditure account, methods for cost analysis, ingredients purchasing and the factors affecting cost.

BHM1222 Food and Beverage Operations (3 credits)

This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of guests.

BFBM1307 Food and Beverage Sales and Marketing (3 credits)

The course introduces and analyzes the functions of food and beverage marketing in the context of hospitality, events and tourism. The areas of consideration will include group sales, negotiations, contracts, computer applications and service methodologies.

BFBM1308 Hospitality Finance Management (3 credits)

This course concerns the basic concepts and techniques of financial decisions. Topics include financial report analysis; risk and return; capital budgeting; and valuation of stocks and bonds.

BITM1314 Human Resources Management (3 credits)

Principles and strategic purposes of human resources management will be explored in this course. Students will acquire an understanding of the relations between human resources management strategies and business strategies that are necessary to maintain the competitiveness of the company.

BFBM1309 Crisis Management and Hospitality Regulations (3 credits)

In this course, students will be provided with information concerning the Hospitality industry in major countries, Hospitality legislation, crisis management plans applying to the hospitality industry, regulations for hotels, restaurant and bartenders. In addition, the possible consequences of failure to satisfy legal obligations will be examined.

BFBM1310 Restaurant Entrepreneurship (3 credits)

The course covers the role played by entrepreneurs in the restaurant sector and how they innovate and take risks to introduce new products and services. The course uses case studies based on the real life experiences of entrepreneurs in the restaurant business to analyze the main characteristics of entrepreneurs, notably their ability to imagine what differences changes will make in the restaurant sector.

CA1301 Food Production I & Practice (3 credits)

This course will cover the basic principles and techniques of food preparation, the use of recipes and the use and care of equipment and tools.

CA1302 Food Production II & Practice (3 credits)

The second tier principles and techniques of food preparation. Students will learn the professional use of recipes and cooking methods.

CA1303 Food Production III & Practice b (3 credits)

The course focuses on the art of advanced food preparation in order to execute planned meals using learned food preparation and presentation techniques. The course focuses on the skills in producing a variety of food items including Garde Manger, charcuterie, entrees and desserts.

CA1904 Basic Baking and Pastry & Practice (3 credits)

This course provides an introduction to the science and art of baking and the composition and properties of baking ingredients. Students will prepare a variety of baked goods using the appropriate tools and measurement methods.

CA1305 Buffet and Banquet & Practice (3 credits)

This course introduces the students to practices and principles of effective buffet and banquet / event management from pre-planning to service and staffing to breakdown and cleanup. The course focuses on the proper preparation and display of buffet food and service. Students will rotate through different positions in kitchen and dining room.

CA1906 North and South American Cuisine & Practice (3 credits)

Students will study and practice classical/international menus of North and South America, paying special attention to the flavor principles of the various North and South American cuisines. Students will produce a variety of regional dishes using the appropriate preparation methods.

CA1907 European Cuisine & Practice (3 credits)

Students will study and practice classical/international menus of Europe, paying special attention to the flavor principles of the various European cuisines. Students will produce a variety of European dishes using the appropriate preparation methods.

CA1908 Asian Cuisine & Practice (3 credits)

Students will study and practice classical/international menus of Asia, paying special attention to the flavor principles of various Asian cuisines. Students will produce a variety of Asian dishes using the appropriate preparation methods.

CA1909 Healthy Cooking & Practice (3 credits)

This course focuses on nutritional guidelines and principles for menu development based on farm to table concept. Students will apply the information received from Introduction to Farm-to-Table Management class to define seasonings, flavorings, herb and spices with appropriate cooking methods and techniques to yield the desired health cooking outcomes.

CA1310 Culinary Nutrition (3 credits)

This course relates nutrition to the food service industry by ways of menu planning, studying nutrition deficiencies, diseases, and the retention of nutrients. It covers he basic principles for health conscious cooking.

CA1911 Culinary Arts Advanced Internship and Report (15 credits)

In this course, students will need to go out of the campus and look for an internship opportunity in the related field of his/her major. Students will need to complete 1000 hours of internship and their internship report accordingly.

HMGT1906-01 Banquet Planning and Management (3 credits)

This course provides students with the understanding of banquet planning and management. Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown.

RM1302 Wine Appreciation (1 credit)

The course introduces the chemistry, botany, history and professional practice of viniculture and wine appreciation. It covers the major and many minor wine producing regions and explains their differences, and identifies contemporary and future trends in wine appreciation.

RM1907 Hospitality Supervision (3 credits)

This course provides students with basic skills in how to meet the expectations of their customers, upper management, colleague and even government as being a supervisor. In this course, students will learn not only theories but also learn from the discussion of cases for their future career path.

BHM1258 Consumer Behavior (3 credits)

This course offers a practical approach to help students apply consumer behavior principles to their studies in Hospitality industry. This course will help students to explore why as well as how consumers make specific decisions and behave in certain ways—what motivates them, what captures their attention, and what retains their loyalty, turning “customers” into “fans” of an organization.

RM1908 Restaurant Management Advanced Internship and Report (15 credits)

BHM1251 International Etiquettes (1 credits)

This course will provide students with the proper tools to create a foundation of good manners that will enhance and enrich their life and professional image. The course will consider etiquette from a cross cultural perspective. Through this course, students will build up their confidence in different ways.

BHM1254-01 Menu Design (1 credits)

In this course, students will learn menu planning in order to build a successful foodservice concept. The subjects include concept development, design mechanics, and menu pricing.

BFBM1321 Personal and Professional Development (1 credit)

The course covers professional codes of behavior such as greetings and etiquette in different cultures, dress, grooming and deportment. The course uses experiential learning to simulate real professional experiences such as writing resumes and covering letters, dress and deportment interview presentations, interview techniques.

BHM1256 Negotiating Skills (3 credits)

This course will teach students how to using communication and negotiating skills by industrial cases study, discussions, practice and feedback from the instructors in order to get a win-win situation.

BFBM1922 Seminars by Food & Beverage Masters (1 credit)

In this course, top management from the industry will be invited to have a speech to share their experience and let the students understand what the industry is like. Students will also be given a topic for them to discuss after the speech. Through the discussion, students can learn more about the supervision and leadership.

BFBM1323 Franchising (3 credits)

The course covers the origins and spread of the franchise business model and its relevance in the restaurant and hotel sectors. The course looks at the different models of franchising and compares and contrasts the different legal frameworks adopted by different countries.

BFBM1324 Training and Development (3 credits)

Training and development is an important part of Human Resources, especially Human Resources in Hospitality Industry. In order to provide quality of services consistently, the industry is getting more and more attention on training their staff and developing employees’ career path. In this course, students will learn to plan the standard operating procedures and design the training program for employees in all departments.

CA1915 Advanced Baking & Practice (3 credits)

This course provides an advanced knowledge of a variety of yeast bread doughs and the properties of ingredients and mixing methods. Students will prepare an assortment of artisan breads using various proper tools, methods and bread shaping styles.

CA1916 Advanced Pastry & Practice (3 credits)

This class covers advanced techniques on a variety of pastry doughs, cakes and custards, and properties of ingredients and mixing methods. Students will prepare an assortment of pastry products using various proper tools, methods and decor.

CA1920-Special Topic in Culinary Art I (3 credits)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1921-Special Topic in Culinary Art II (3 credits)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1922-Special Topic in Culinary Art III (3 credits)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1923-Special Topic in Culinary Art IV (2 credits)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1924-Special Topic in Culinary Art V (2 credits)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1925-Special Topic in Culinary Art VI (2 credits)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1926-Special Topic in Culinary Art VII (1 credit)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1927-Special Topic in Culinary Art VIII (1 credit)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

CA1928-Special Topic in Culinary Art IX (1 credit)

Special issues will be examined in relation to Culinary Art by means of lectures, lab work, site visiting, seminars or tutorials, with the aim to increase students’ horizon in these areas.

RM1920-Special Topic in Restaurant Management I (3 credits)