Availabilities:
| Location | Domestic | International |
|---|---|---|
| Brisbane - The Hotel School | Term3 | Term3 |
| Melbourne - The Hotel School | Term3 | Term3 |
| Sydney - The Hotel School | Term3 | Term3 |
Unit description
Introduces students to a managerial perspective of Food Services operations. Students use Design Thinking, Systems Thinking, and the Service Cycle to develop management solutions to the current and emerging challenges of the modern Food and Beverage operation.
Unit content
- Managing Food Service Businesses: Design Thinking and Systems Thinking perspectives
- Managing Quality
- Managing the Economics of a Food Service Business
- Managing Stakeholders
- Managing Compliance
- Contemporary Food Service Issues
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 knowledge of design thinking, systems thinking and the service cycle in food services; |
| 2 | identify and analyse a food service operation using financial and operational reports and economic theories; |
| 3 | demonstrate the capability to develop an operational service improvement program to increase customer satisfaction and profitability; |
| 4 | demonstrate the knowledge and skills to reflect upon evolving food service trends and the challenges in improving market performance, guest satisfaction and profitability. |
On completion of this unit, students should be able to:
- demonstrate knowledge of design thinking, systems thinking and the service cycle in food services;
- identify and analyse a food service operation using financial and operational reports and economic theories;
- demonstrate the capability to develop an operational service improvement program to increase customer satisfaction and profitability;
- demonstrate the knowledge and skills to reflect upon evolving food service trends and the challenges in improving market performance, guest satisfaction and profitability.
Prescribed Learning Resources
- No prescribed texts.
- No prescribed resources/equipment.
Teaching and assessment
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Case study | 40% |
| Quiz | 30% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Case study | 40% |
| Quiz | 30% |
| Teaching method |
| Tutorial 3 hours (Weekly) |
| Assessment | |
| Presentation | 30% |
| Case study | 40% |
| Quiz | 30% |
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.