Food, Wine and Catering Management

Unit code: VHH1003 | Study level: Undergraduate
Credit points
12
(Generally, 1 credit = 10 hours of classes and independent study.)
Location
Footscray Nicholson
Prerequisites
N/A
Overview
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Overview

In this specialist unit, students will design and manage a contemporary food, wine and catering service, on-the-job in VU Polytechnic’s fully equipped training bar and restaurant (VenU). They will learn and apply a broad range of management and service management principles and work collaboratively to get real-world experience as a manager in a hospitality environment. Embedded in this unit are key industry-standard compliance requirements (Responsible Service of Alcohol and Safe Food Handling) ensuring that students are work-ready for their hospitality career.

Learning Outcomes

On successful completion of this unit, students will be able to:

  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.

Assessment

For Melbourne campuses

Assessment type: Test
|
Grade: 20%
On-line Tests (A&B)
Assessment type: Assignment
|
Grade: 40%
Group Assignment (Part A Business Proposal - 20%; Part B Presentation 20%)
Assessment type: Creative Works
|
Grade: 10%
Snap and Chat
Assessment type: Test
|
Grade: 30%
In-class Test

Required reading

Food and Beverage Management.
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. (2018).| Routledge.

As part of a course

This unit is studied as part of the following course(s):

Associate Degree in Hospitality and Hotel Management
VAHH | Associate degree | Duration: 2 years

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.

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