Availabilities:

LocationDomesticInternational
Brisbane - The Hotel School
Term1,3
Term1,3
Melbourne - The Hotel School
Term1,3
Term1,3
Sydney - The Hotel School
Term1,3
Term1,3

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

  1. Managing Food Service Businesses: Design Thinking and Systems Thinking perspectives
  2. Managing Quality
  3. Managing the Economics of a Food Service Business
  4. Managing Stakeholders
  5. Managing Compliance
  6. 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:
1demonstrate knowledge of design thinking, systems thinking and the service cycle in food services;
2identify and analyse a food service operation using financial and operational reports and economic theories;
3demonstrate the capability to develop an operational service improvement program to increase customer satisfaction and profitability;
4demonstrate 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:

  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.

Prescribed Learning Resources

Prescribed Texts
  • Prescribed text information is not currently available.
Prescribed Resources/Equipment
  • Prescribed resources/equipment information is not currently available.

Prescribed Texts
  • Prescribed text information is not currently available.
Prescribed Resources/Equipment
  • Prescribed resources/equipment information is not currently available.
Prescribed Learning Resources may change in future Teaching Periods

Teaching and assessment

Teaching method
Tutorial 2 hours (Weekly)
Tutorial 2 hours (Weekly)
Workshop 1 hour (Weekly)
Assessment
Presentation30%
Case study40%
Quiz30%

Teaching method
Tutorial 2 hours (Weekly)
Tutorial 2 hours (Weekly)
Workshop 1 hour (Weekly)
Assessment
Presentation30%
Case study40%
Quiz30%

Teaching method
Tutorial 2 hours (Weekly)
Tutorial 2 hours (Weekly)
Workshop 1 hour (Weekly)
Assessment
Presentation30%
Case study40%
Quiz30%
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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