Availabilities:

Location Domestic International
Coffs Harbour Session 1 Session 1
Online Session 1 Session 1
Singapore - MDIS N/A Session 1,  3
Uzbekistan - MDIS Tashkent N/A Session 3

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

AQF level

7

Level of learning

Intermediate

Unit aim

Develops skills in planning, organising, managing and the delivery of a themed meal function. Students complete a meal function project within the framework of a set management process. Pertinent theories learned in other units are drawn upon to provide theoretical underpinning for the process.

Unit content

Topic 1. the target market - survey, promotion and sales; negotiation
Topic 2. the product - selection of food and beverage products, service, entertainment activities
Topic 3. the venue - space, facilities; equipment, dining implements, equipment
Topic 4. costing - budget and pricing of meals
Topic 5. quality management - food and service, customer experience
Topic 6. legal, occupational health and safety requirements
Topic 7. coordination, communication and teamwork

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.

GA1: , GA2: , GA3: , GA4: , GA5: , GA6: , GA7:
On completion of this unit, students should be able to: GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 demonstrate basic knowledge of food and beverage menus, types of food service, service procedures, venues, facilities and equipment suitable for a themed meal function
2 demonstrate basic knowledge of the legal, occupational health and safety requirements for a meal function
3 design a blueprint which sets out a plan to organise, manage and execute a themed meal function and which demonstrates applied knowledge of food and beverage management, service management, sales and promotion, coordination, communication, negotiation, team-work, quality control, budgeting and pricing, and human resource management
4 demonstrate ability to organise, manage and execute the blueprint in a real-life themed meal function
5 critically evaluate the strengths and weaknesses in the planning, organising, managing and execution of the themed meal function and provide recommendations for improvement.

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

  1. demonstrate basic knowledge of food and beverage menus, types of food service, service procedures, venues, facilities and equipment suitable for a themed meal function
    • GA1:
    • GA6:
  2. demonstrate basic knowledge of the legal, occupational health and safety requirements for a meal function
    • GA1:
    • GA6:
  3. design a blueprint which sets out a plan to organise, manage and execute a themed meal function and which demonstrates applied knowledge of food and beverage management, service management, sales and promotion, coordination, communication, negotiation, team-work, quality control, budgeting and pricing, and human resource management
    • GA1:
    • GA2:
    • GA6:
  4. demonstrate ability to organise, manage and execute the blueprint in a real-life themed meal function
    • GA1:
    • GA2:
    • GA6:
  5. critically evaluate the strengths and weaknesses in the planning, organising, managing and execution of the themed meal function and provide recommendations for improvement.
    • GA1:
    • GA6:

Prescribed texts

  • No prescribed texts.

  • No prescribed texts.
Prescribed texts may change in future teaching periods.