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Unit of Study HOTL6008 - Leading Food and Beverage Supply Chains (2023)

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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
Term5
Term5
Melbourne - The Hotel School
Term5
Term5
Sydney - The Hotel School
Term5
Term5

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:

Identify and evaluate the core principles and processes of food and beverage supply chain management

Analyse contemporary food and beverage supply chain management practices

Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project

Design a sustainable supply chain for a food and beverage provider

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.
Prescribed Resources/Equipment

  • An overview together with readings and resources are provided for each topic / module in this unit. See MySCU for details

Prescribed Learning Resources may change in future Teaching Periods.