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.
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
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||demonstrate practical application of food and beverage management concepts to 'real-life' food and beverage operations||Intellectual rigour||Creativity||Knowledge of a discipline|
|2||examine key management and operational controls and procedures used in food and beverage establishments and critically evaluate their impact on business sustainability||Intellectual rigour||Knowledge of a discipline|
|3||discuss the liabilities and consequences that a food and beverage organisation may sustain if not compliant with contemporary legal and safety issues||Intellectual rigour||Knowledge of a discipline|
|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.||Intellectual rigour||Creativity||Knowledge of a discipline|
- Davis, B Lockwood, A Alcott, P & Pantelidis I, 2012, Food and Beverage Management, 5th edn, Elsevier Butterworth-Heinemann, Burlington, MA.
Teaching and assessment
Melbourne - The Hotel School
|Lecture online 1 hour (12 weeks)|
|Exam: closed book||40%|
Sydney - The Hotel School
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2018 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.