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Unit of Study HOSP1003 - Food and Beverage Operations (2027)

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Unit Snapshot

  • Enrolment information

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Unit description

Equips students with foundational knowledge and practical skills in managing food and beverage operations. Emphasises menu design, service delivery, compliance, and profitability, while exploring emerging trends and their impact on guest experience and operational success.

Unit content

  1. Introduction to food and beverage operations
  2.  Menu design and culinary concepts
  3. Service delivery and guest experience
  4. Costing, pricing profitability
  5. Health, safety and compliance
  6. Trends and innovation in food and beverage

Availabilities

Location Domestic International
Brisbane
Summer Term
Term2,4
Summer Term
Term2,4
Melbourne
Summer Term
Term2,4
Summer Term
Term2,4
Online
Summer Term
Term2,4
Summer Term
Term2,4
Perth
Summer Term
Term2,4
Summer Term
Term2,4
Sydney
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:

describe the structure and scope of the food and beverage sector and its relationship with with the broader hospitality industry

analyse the service cycle and operational processes to assess their impact on guest experience and service quality

design a food and beverage concept that aligns with target market expectations and operational profitability

evaluate emerging trends and challenges, compliance requirements, and innovation and strategies in food and beverage operations.

Prescribed learning resources

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Prescribed Learning Resources may change in future Teaching Periods.