Availabilities:

2022 unit offering information will be available in November 2021

Unit description

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.

On completion of this unit, students should be able to:
1Describe and explain the main categories of food and beverage outlets, their operational areas and the main roles and responsibilities within these organisations
2Demonstrate an understanding of how wine is produced, the characteristics of the main grape varieties used and the basic principles of wine and food matching
3Examine emerging food and beverage operations in an historical and cultural context
4Identify current trends and evaluate their impact on food and beverage operators
5Analyse 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
  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.

Teaching and assessment

Notice

Intensive offerings may or may not be scheduled in every teaching period. Please refer to the timetable for further details.

Southern Cross University employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. SCU academics strive to use the latest approaches and, as a result, the learning modes and materials may change. The most current information regarding a unit will be provided to enrolled students at the beginning of the teaching period.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.

Fee paying courses
For postgraduate or undergraduate full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees

International

Please check the international course and fee list to determine the relevant fees.

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