|Brisbane - The Hotel School||Session 3||Session 3|
|Melbourne - The Hotel School||Session 3||Session 3|
|Sydney - The Hotel School||Session 3||Session 3|
Considers the issues surrounding the development and management of sustainable food and beverage supply chains. Students will examine supply chains’ processes and structures, menu and operational design, food and beverage sustainability and quality, and challenges in managing quality associated with food and beverage.
There are 6 topics in this unit:
- Understanding food and beverage supply chains
- Menu and operational design
- Developing a quality approach
- Sustainability in supply chains
- Inventory management
- Challenges in managing quality in the supply chain
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.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||Identify and evaluate the core principles and processes of food and beverage supply chain management||Knowledge of a discipline|
|2||Analyse contemporary food and beverage supply chain management practices||Ethical practice||Knowledge of a discipline|
|3||Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project||Communication and social skills|
|4||Design a sustainable supply chain for a food and beverage provider||Ethical practice||Knowledge of a discipline|
- Prescribed text information is not currently available.
Teaching and assessment
Brisbane - The Hotel School
Melbourne - The Hotel School
Sydney - The Hotel School
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2020 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.