Unit of Study HOSP1003 Food and Beverage Operations (2027)

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Unit Snapshot

Unit type

UG Coursework Unit
Credit points

12
Faculty & College

Educational Partnerships Board
Placement

No

Unit description

Equips students with foundational knowledge and practical skills in managing food and beverage operations. Emphasises menu design, service delivery, compliance, and profitability, while exploring emerging trends and their impact on guest experience and operational success.

Unit content

Introduction to food and beverage operations
Menu design and culinary concepts
Service delivery and guest experience
Costing, pricing profitability
Health, safety and compliance
Trends and innovation in food and beverage

Availabilities

Location	Domestic	International
Brisbane	Summer Term Term2,4	Summer Term Term2,4
Melbourne	Summer Term Term2,4	Summer Term Term2,4
Online	Summer Term Term2,4	Summer Term Term2,4
Perth	Summer Term Term2,4	Summer Term Term2,4
Sydney	Summer Term Term2,4	Summer Term Term2,4

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:

describe the structure and scope of the food and beverage sector and its relationship with with the broader hospitality industry

analyse the service cycle and operational processes to assess their impact on guest experience and service quality

design a food and beverage concept that aligns with target market expectations and operational profitability

evaluate emerging trends and challenges, compliance requirements, and innovation and strategies in food and beverage operations.

Teaching and assessment

Teaching method

Tutorial 2 hours (Weekly)

Workshop 1 hour (Weekly)

Assessment
Participation	10%
Report	45%
Presentation	45%

Teaching method

Tutorial 2 hours (Weekly)

Workshop 1 hour (Weekly)

Assessment
Participation	10%
Report	45%
Presentation	45%

Teaching method

Tutorial 2 hours (Weekly)

Workshop 1 hour (Weekly)

Assessment
Participation	10%
Report	45%
Presentation	45%

Teaching method

Tutorial 2 hours (Weekly)

Workshop 1 hour (Weekly)

Assessment
Participation	10%
Report	45%
Presentation	45%

Teaching method

Tutorial 2 hours (Weekly)

Workshop 1 hour (Weekly)

Assessment
Participation	10%
Report	45%
Presentation	45%

Prescribed learning resources

Prescribed Texts

Prescribed text information is not currently available.

Prescribed Resources/Equipment

Prescribed resources/equipment information is not currently available.

Prescribed Texts

Prescribed text information is not currently available.

Prescribed Resources/Equipment

Prescribed resources/equipment information is not currently available.

Prescribed Texts

Prescribed text information is not currently available.

Prescribed Resources/Equipment

Prescribed resources/equipment information is not currently available.

Prescribed Learning Resources may change in future Teaching Periods.

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.

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