|1.||Demonstrate and apply theoretical knowledge of the hospitality sector (including relevant standards and legislation) as pertains to the successful operation and management of food, wine and catering services within a hospitality setting;|
|2.||Design and manage a contemporary food, wine and catering service based on service management principles and the identification, analysis and evaluation of a range of appropriate sources (both theoretical and practical);|
|3.||Demonstrate problem-solving, decision-making and communication skills during a contemporary food, wine and catering service;|
|4.||Reflect upon their ability to work as part of a coherent team, including the ability to: solve real-world problems in a timely and effective manner; manage resources; work within a multi-cultural workforce; and achieve specific goals; and|
|5.||Analyse their ability to adapt and apply management concepts, principles and theories as relevant to the hospitality sector.|
|Presentation||Present written proposal on managing restaurant service.||30%|
|Test||Weekly knowledge tests (online)||20%|
|Practicum||Manage restaurant service – practical||20%|
|Report||Final report and reflection||30%|
Food and Beverage Management, (6th edition),
Davis, B., Lockwood, A., Alcott, P. & Pantelidis, I., (2018),
Routledge, London UK and New York USA.
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.