|Gold Coast||Session 1||Session 1|
|Online||Session 1||Session 1|
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 IS, 2018, Food and Beverage Management, 6th edn, Routledge, Abingdon, Oxon.
Teaching and assessment
|Lecture online 1 hour (12 weeks)|
|Exam: closed book||40%|
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.