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LocationDomesticInternational
Brisbane - The Hotel School
Melbourne - The Hotel School
Sydney - The Hotel School

Unit description

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.

Unit content

There are 6 topics in this unit:

  1. Understanding food and beverage supply chains
  2. Menu and operational design
  3. Developing a quality approach
  4. Sustainability in supply chains
  5. Inventory management
  6. Challenges in managing quality in the supply chain

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.

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
On completion of this unit, students should be able to:GA1GA2GA3GA4GA5GA6GA7
1Identify and evaluate the core principles and processes of food and beverage supply chain managementKnowledge of a discipline
2Analyse contemporary food and beverage supply chain management practicesEthical practiceKnowledge of a discipline
3Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group projectCommunication and social skills
4Design a sustainable supply chain for a food and beverage providerEthical practiceKnowledge of a discipline

On completion of this unit, students should be able to:

  1. Identify and evaluate the core principles and processes of food and beverage supply chain management
    • GA4: Knowledge of a discipline
  2. Analyse contemporary food and beverage supply chain management practices
    • GA3: Ethical practice
    • GA4: Knowledge of a discipline
  3. Demonstrate the ability to work collaboratively within a team through the planning and implementation of a group project
    • GA6: Communication and social skills
  4. Design a sustainable supply chain for a food and beverage provider
    • GA3: Ethical practice
    • GA4: Knowledge of a discipline

Prescribed texts

  • No prescribed texts.
Prescribed texts may change in future study periods.

Teaching and assessment

Teaching method
Lecture on-site 1 hour (weekly x 12 weeks)
Tutorial on-site 2 hours (weekly x 12 weeks)
Assessment
Report20%
Report and Presentation40%
Case study40%

Teaching method
Lecture on-site 1 hour (weekly x 12 weeks)
Tutorial on-site 2 hours (weekly x 12 weeks)
Assessment
Report20%
Report and Presentation40%
Case study40%

Teaching method
Lecture on-site 1 hour (weekly x 12 weeks)
Tutorial on-site 2 hours (weekly x 12 weeks)
Assessment
Report20%
Report and Presentation40%
Case study40%
Notice

Intensive offerings may or may not be scheduled in every session. 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 study session.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2020 Commonwealth Supported only. Student contribution band: 3

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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