The aim of this unit is to provide students with background and operational
knowledge of the food and beverage industry. Students will examine the different
kind of businesses found within the hospitality sector and the standards associated
with them.
By the end of this unit students will be able to:
1. Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems, and current industry trends
2. Demonstrate professional food and beverage service standards in a real working environment
3. Compare the ways that different food and beverage operations use technology to improve operational efficiency
4. Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.