To enable students to apply a range of communication strategies, practical skills and knowledge relevant to a range of food and beverage environments
Reflect on and apply knowledge gained from practical food and beverage service experience to inform supervisory and management practices.
Apply international service quality standards in a restaurant environment.
Communicate effectively to achieve positive outcomes for customers and to enhance sales.
Discuss the implications of culturally diverse workplaces in achieving and sustaining international standards.
Analyse how a food and beverage outlet meets the needs of its market.