This unit aims to produce knowledgeable and skilled students who can practice in a range of food and beverage service operations. Students are provided with insights into operations, planning, organizational structures, staffing, foodservice styles, menu styles, service procedures, and challenges of a range of commercial and non-commercial food and beverage service organisations. Students are introduced to scholarly research, reading, and critiquing topics associated with the economic significance and scope of the food and beverage industry.