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Location Domestic International
Gold Coast
Online

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

Unit aim

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

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:
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
  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.

Prescribed texts

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