Availabilities:

Location Domestic International
Melbourne - The Hotel School Session 1 Session 1
Sydney - The Hotel School Session 1 Session 1

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

AQF level

7

Level of learning

Introductory

Former School/College

Former School of Business and Tourism

Unit aim

Introduces students to the dynamic and challenging area of food and beverage operations. Initially it analyses the historical and cultural issues that have developed and influenced social and cultural norms. Students develop an understanding of the key operational activities and legal responsibilities of a food and beverage outlet. This is followed with an examination of the main issues facing food and beverage operators today and evaluates current trends and practices that are emerging.

Unit content

Topic 1: Historical, cultural and social context of food and beverage

Topic 2 : The scope of the food service industry , organisational structures and the roles and responsibilities within organisations

Topic 3: Overview of the major trends and issues facing food and beverage operators

Topic 4: The Menu

Topic 5: The world of wine and other beverages Topic 6 Service theory and principles for food and beverage

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 Describe and explain the main categories of food and beverage outlets , their operational areas and the main roles and responsibilities within these organisations
2 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
3 Examine emerging food and beverage operations in an historical and cultural context
4 Identify current trends and evaluate their impact on food and Beverage operators
5 Analyse and evaluate a range of food and beverage operational issues

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

  1. Describe and explain the main categories of food and beverage outlets , their operational areas and the main roles and responsibilities within these organisations
    • GA1:
    • GA4:
    • GA6:
  2. 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
    • GA1:
    • GA4:
    • GA6:
  3. Examine emerging food and beverage operations in an historical and cultural context
    • GA1:
    • GA4:
    • GA6:
  4. Identify current trends and evaluate their impact on food and Beverage operators
    • GA1:
    • GA4:
    • GA6:
  5. Analyse and evaluate a range of food and beverage operational issues
    • GA1:
    • GA4:
    • GA6:

Prescribed texts

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