Introduces students to the dynamic and challenging area of food and beverage operations. Initially it analyses the historical and cultural issues that have developed and influenced social and cultural norms. Students develop an understanding of the key operational activities and legal responsibilities of a food and beverage outlet. This is followed with an examination of the main issues facing food and beverage operators today and evaluates current trends and practices that are emerging.
Topic 1: Historical, cultural and social context of food and beverage
Topic 2 : The scope of the food service industry , organisational structures and the roles and responsibilities within organisations
Topic 3: Overview of the major trends and issues facing food and beverage operators
Topic 4: The Menu
Topic 5: The world of wine and other beverages Topic 6 Service theory and principles for food and beverage
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||Describe and explain the main categories of food and beverage outlets , their operational areas and the main roles and responsibilities within these organisations||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
|2||Demonstrate an understanding of how wine is produced , the characteristics of the main grape varieties used and the basic principles of wine and food matching||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
|3||Examine emerging food and beverage operations in an historical and cultural context||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
|4||Identify current trends and evaluate their impact on food and Beverage operators||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
|5||Analyse and evaluate a range of food and beverage operational issues||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
- No prescribed texts.
Teaching and assessment
Sydney - The Hotel School
|Lecture on-site 3hrs (12 weeks)|
|Restaurant Review Part A Checklist||20%|
|Restaurant Review Part B: Report||50%|
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2014 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.