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Unit of Study SCI00419 - Food and Beverage Management (2015)

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Unit Snapshot

  • Enrolment information

    N/A

Unit description

Provides students with an understanding of strategic, operational and managerial issues facing food and beverage operators. The unit equips students with the knowledge and skills required to successfully manage a food and beverage enterprise in restaurant and catering settings with an emphasis on sustainable practices. Emerging trends and developments in the food and beverage industry are also examined.

Unit content

Topic 1 Introducing the food and beverage environment
Topic 2 Management and customer perspectives
Topic 3 Concept development of food and beverage operations
Topic 4 Menu planning and design
Topic 5 Purchasing, receiving and storing
Topic 6 Food and beverage production
Topic 7 Food and beverage cost controls
Topic 8 Menu pricing and menu engineering
Topic 9 Staff, service and safety
Topic 10 Industry trends and developments

Availabilities

Location Domestic International
Coffs Harbour Session 1 Session 1
Gold Coast Session 1 Session 1
Online Session 1 N/A
Singapore - MDIS N/A Session 1,  3
Sydney - The Hotel School Session 1 Session 1

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 demonstrate practical application of food and beverage management concepts to 'real-life' food and beverage operations
2 examine key management and operational controls and procedures used in food and beverage establishments and critically evaluate their impact on business sustainability
3 discuss the liabilities and consequences that a food and beverage organisation may sustain if not compliant with contemporary legal and safety issues
4 identify current trends in the food and beverage industry and discuss their potential impact on the long-term viability of a food and beverage enterprise.

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

  1. demonstrate practical application of food and beverage management concepts to 'real-life' food and beverage operations
    • GA1:
    • GA2:
    • GA4:
  2. examine key management and operational controls and procedures used in food and beverage establishments and critically evaluate their impact on business sustainability
    • GA1:
    • GA4:
  3. discuss the liabilities and consequences that a food and beverage organisation may sustain if not compliant with contemporary legal and safety issues
    • GA1:
    • GA4:
  4. identify current trends in the food and beverage industry and discuss their potential impact on the long-term viability of a food and beverage enterprise.
    • GA1:
    • GA2:
    • GA4:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.