Availabilities:
2024 unit offering information will be available in November 2023
Unit description
Students will be undertaking four units of study. The module outlines the elements required to control and manage financial aspects of the key operational elements within a Hotel; provides theoretical and practical understanding of preparation, cooking and storing European food; introduces students to the concept, process and importance of marketing to tourism and hospitality organisations; and provides a theoretical and technical knowledge of food and beverage service operations combined with practical skills.
Unit content
1: Hospitality Finance
2: Gastronomy / Culinary Theory
3: Introduction to Marketing
4:Food and Beverage Services - Theory and Practical
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.
| On completion of this unit, students should be able to: | |
|---|---|
| 1 | demonstrate knowledge and understanding of the elements required to control and manage the main financial aspects of the key operational departments within a Hotel. |
| 2 | demonstrate knowledge of the equipment, commodities and methods required to prepare and cook European food and basic skills in preparing, storing and cooking European food. |
| 3 | explain marketing strategies and principles used in the hospitality industry and describe how marketing research and market environmental analysis are used to identify opportunities for hospitality products and services. |
| 4 | understand the dynamics of service situations and required social skills and perform effectively and efficiently within food service operations |
On completion of this unit, students should be able to:
- demonstrate knowledge and understanding of the elements required to control and manage the main financial aspects of the key operational departments within a Hotel.
- demonstrate knowledge of the equipment, commodities and methods required to prepare and cook European food and basic skills in preparing, storing and cooking European food.
- explain marketing strategies and principles used in the hospitality industry and describe how marketing research and market environmental analysis are used to identify opportunities for hospitality products and services.
- understand the dynamics of service situations and required social skills and perform effectively and efficiently within food service operations
Teaching and assessment
Fee information
Domestic
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
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.