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Unit of Study HOTL6008 - Leading Food and Beverage Supply Chains (2020)

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Unit Snapshot

  • Enrolment information

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Unit description

Considers the issues surrounding the development and management of sustainable food and beverage supply chains. Students will examine supply chains’ processes and structures, menu and operational design, food and beverage sustainability and quality, and challenges in managing quality associated with food and beverage.

Unit content

There are 6 topics in this unit:

  1. Understanding food and beverage supply chains
  2. Menu and operational design
  3. Developing a quality approach
  4. Sustainability in supply chains
  5. Inventory management
  6. Challenges in managing quality in the supply chain

Availabilities

Location Domestic International
Brisbane - The Hotel School
Session3
Session3
Melbourne - The Hotel School
Session3
Session3
Sydney - The Hotel School
Session3
Session3

Learning outcomes and graduate attributes

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:

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
Learning outcome count Learning outcome description GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 Identify and evaluate the core principles and processes of food and beverage supply chain management
2 Analyse contemporary food and beverage supply chain management practices
3 Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project
4 Design a sustainable supply chain for a food and beverage provider

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

  1. Identify and evaluate the core principles and processes of food and beverage supply chain management
    • GA4:
  2. Analyse contemporary food and beverage supply chain management practices
    • GA3:
    • GA4:
  3. Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project
    • GA6:
  4. Design a sustainable supply chain for a food and beverage provider
    • GA3:
    • GA4:

Prescribed learning resources

Prescribed Texts
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Prescribed Learning Resources may change in future Teaching Periods.