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Unit of Study HOSP1003 - Food and Beverage Operations (2022)

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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 and explain the main categories of food and beverage outlets, their operational areas and the main roles and responsibilities within these organisations

Demonstrate an understanding of how wine is produced, the characteristics of the main grape varieties used and the basic principles of wine and food matching

Examine emerging food and beverage operations in an historical and cultural context

Identify current trends and evaluate their impact on food and beverage operators

Analyse and evaluate a range of food and beverage operational issues.

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Texts
  • No prescribed texts.

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.