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HE Unit Template
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Management & Marketing
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SCBFN2004 - Management & Marketing
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20260200
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Course
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1.0
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2026-09-10
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2026-09-10
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Business
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Institute of Innovation, Science & Sustainability
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Business
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Undergraduate
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15
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.125
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080399
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Business and Management, n.e.c.
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080399 - Business and Management, n.e.c.
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<a href="http://www.federation.edu.au/locate/unit/scbfn2004">View unit fees</a>
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Graded (e.g. HD, D, C, etc)
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7
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Bachelor Degree
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Intermediate
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1
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<p>This unit provides an integrated foundation in marketing and management principles for undergraduate students in Food and Nutrition seeking to establish and manage sole trader enterprises within the food, health, and nutrition sectors. The unit adopts an applied, interdisciplinary approach, linking core business concepts with food and nutrition contexts such as personalised nutrition services, catering, food product development, health-focused retailing, and digital food entrepreneurship.</p><p>Students will examine fundamental theories of marketing (market orientation, consumer behaviour, segmentation, positioning, and marketing mix) alongside key management concepts (planning, organising, leading, and controlling). Emphasis is placed on small business and sole trader environments, including resource constraints, regulatory considerations, ethical practice, and sustainability. Through applied case studies, simulations, and project-based assessments, students will develop the capacity to translate theoretical knowledge into actionable business strategies, enabling informed decision-making, effective market engagement, and sustainable enterprise management in real-world food and nutrition ventures.</p>
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<p> Topics may include:</p><p> </p><p>1. Introduction to Food Marketing and Management</p><p>2. Food Consumer Behaviour and nutrition Decision Maker</p><p>3. Marketing Principles for Food and Nutrition Products</p><p>4. Managing Food and Nutrition Organisations</p><p>5. Food services and operations management</p><p>6. Ethics, sustainability, and regulations</p><p>7. Strategy and Innovation in Food and nutrition</p><p>8. Integration and applied case analysis</p>
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<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
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2027
Current Year
2026
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SCBFN2004 - Management & Marketing
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SCBFN2004 - Management & Marketing
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Year
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Overview
Key information
Requisites
Learning outcomes
Assessment
FedTASK
Parent Region
Overview
Unit description
<p>This unit provides an integrated foundation in marketing and management principles for undergraduate students in Food and Nutrition seeking to establish and manage sole trader enterprises within the food, health, and nutrition sectors. The unit adopts an applied, interdisciplinary approach, linking core business concepts with food and nutrition contexts such as personalised nutrition services, catering, food product development, health-focused retailing, and digital food entrepreneurship.</p><p>Students will examine fundamental theories of marketing (market orientation, consumer behaviour, segmentation, positioning, and marketing mix) alongside key management concepts (planning, organising, leading, and controlling). Emphasis is placed on small business and sole trader environments, including resource constraints, regulatory considerations, ethical practice, and sustainability. Through applied case studies, simulations, and project-based assessments, students will develop the capacity to translate theoretical knowledge into actionable business strategies, enabling informed decision-making, effective market engagement, and sustainable enterprise management in real-world food and nutrition ventures.</p>
Unit content
<p> Topics may include:</p><p> </p><p>1. Introduction to Food Marketing and Management</p><p>2. Food Consumer Behaviour and nutrition Decision Maker</p><p>3. Marketing Principles for Food and Nutrition Products</p><p>4. Managing Food and Nutrition Organisations</p><p>5. Food services and operations management</p><p>6. Ethics, sustainability, and regulations</p><p>7. Strategy and Innovation in Food and nutrition</p><p>8. Integration and applied case analysis</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Business
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
080399 - Business and Management, n.e.c.
Offering:
<p><strong>Teaching Period 2</strong><p>Federation University Online</p></p> <p><strong>Teaching Period 4</strong><p>Federation University Online</p></p>
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scbfn2004">View unit fees</a>
Requisites
Prerequisite
None
Corequisite
None
Exclusion
<p>must not have completed <a href="/ords/r/curriculum/catalogue/course?p6_code=BUMGT1501" target="_blank">BUMGT1501</a> OR must not have completed <a href="/ords/r/curriculum/catalogue/course?p6_code=BUMKT1501" target="_blank">BUMKT1501</a></p>
Learning outcomes
Learning outcomes
<p>On successful completion of this unit, students are expected to gain the following [K]nowledge, [S]kills and [A]pplication of knowledge & skills</p>
Learning Outcomes
Ref
Outcome
K1
<p>Explain core marketing and management theories and frameworks relevant to food, nutrition, and health-related sole trader and small business contexts.</p>
K2
<p>Describe ethical, regulatory, and sustainability principles shaping decision-making in food and nutrition marketing and management practices.</p>
S1
<p>Analyse food and nutrition consumer behaviour by considering health, cultural, social, and sustainability influences using appropriate analytical tools.</p>
S2
<p>Evaluate marketing and management options for food and nutrition ventures using evidence-based reasoning and structured frameworks.</p>
A1
<p>Apply marketing frameworks to plan, position, and promote food and nutrition products or services in sole trader and small business contexts.</p>
A2
<p>Develop practical, evidence-based recommendations for managing and marketing food and nutrition initiatives, demonstrating professional judgement and ethical awareness.</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Demonstrate foundational knowledge of unit content via multiple choice and short answer questions.</p>
<p>Quiz</p>
<p>10-30%</p>
K1, K2
2
<p>Create a marketing-focused project report and presentation on a food or nutrition-based business concept</p>
<p>Marketing plan report/presentation</p>
<p>30-50%</p>
S1, A1
3
<p>Create a business management-focused report with justified recommendations relevant to management theory and evidence-based reasoning.</p>
<p>Business plan report</p>
<p>30-50%</p>
S2, A2
Supplementary assessment available:
Yes
Supplementary assessment information:
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
FedTASK
FedTASK
Description of FedTASK outcome
Level
FedTASK 1: Interpersonal
The ability to effectively communicate, interact and work with others both individually and in groups.
<p>Level 1 - Students require directions and boundaries from mentor</p>
FedTASK 2: Leadership
The ability to apply professional skills and behaviours in leading others.
<p>Level 1 - Students require directions and boundaries from mentor</p>
FedTASK 3: Critical Thinking and Creativity
The ability to work in complexity and ambiguity using imagination to create new ideas.
<p> </p><p>Level 2 - Student demonstrates some independence within provided guidelines</p>
FedTASK 4: Digital Literacy
The ability to work fluently across a range of tools and applications to achieve a range of skills.
<p>Level 2 - Student demonstrates some independence within provided guidelines</p>
FedTASK 5: Sustainable and Ethical Mindset
The ability to consider and assess the consequences and impact of ideas and actions in enacting ethical and sustainable decisions.
<p>Level 1 - Students require directions and boundaries from mentor</p>
FedTASK
<p>Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FedTASKs (<strong>T</strong>ransferable <strong>A</strong>ttributes <strong>S</strong>kills and <strong>K</strong>nowledge) provide a targeted focus on five key, transferable Attributes, Skills, and Knowledge that are embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and co-operative learning opportunities.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Business
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
080399 - Business and Management, n.e.c.
Offering:
<p><strong>Teaching Period 2</strong><p>Federation University Online</p></p> <p><strong>Teaching Period 4</strong><p>Federation University Online</p></p>
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scbfn2004">View unit fees</a>
Additional information
Add Info Static Text
Internal reference: SCBFN2004 - U1.0