Availabilities:

2022 unit offering information will be available in November 2021

Unit description

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:
1demonstrate practical application of food and beverage management concepts to 'real-life' food and beverage operations
2examine key management and operational controls and procedures used in food and beverage establishments and critically evaluate their impact on business sustainability
3discuss the liabilities and consequences that a food and beverage organisation may sustain if not compliant with contemporary legal and safety issues
4identify 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.

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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