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Unit of Study HOSP1003 - Food and Beverage Operations (2025)

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Unit Snapshot

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Unit description

Introduces students to the dynamic and challenging area of food and beverage operations.  Students focus on the key operational activities and regulatory obligations of a food and beverage operation and how they impact the guest experience.

Unit content

1. Historical, cultural and social context of food and beverage
2. The scope of the food service industry
3. The menu
4. Menu management
5. The world of wine of other beverages 
6. Trends and issues in food and beverage operations.

Availabilities

Location Domestic International
Brisbane - The Hotel School
Summer Term
Term2,4
Summer Term
Term2,4
Hayman Island - Hotel School
Summer Term
Term2,4
Summer Term
Term2,4
Melbourne - The Hotel School
Summer Term
Term2,4
Summer Term
Term2,4
Sydney - The Hotel School
Summer Term
Term2,4
Summer Term
Term2,4

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:

demonstrate knowledge of the food and beverage sector, its various forms, and its relationships with other sectors within the hospitality industry

identify and compare and contrast the key elements of the service cycle and how they impact upon the guest experience

demonstrate the capability to conceptualise a food and beverage experience that meets the needs of target markets and achieves profitability

demonstrate the knowledge and skills to reflect upon the challenges of emerging food and beverage trends to enhance the guest experience.

Prescribed learning resources

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Prescribed Learning Resources may change in future Teaching Periods.