ths1fbs food
FOOD & BEVERAGE SUPERVISION
THS1FBS
2016
Credit points: 15
Subject outline
This subject introduces all areas of restaurant and 'front-of-house' operations, ensuring students have the knowledge and skills needed to identify and provide high-quality service to clients. The subject introduces students to relevant industry issues including product promotions, hygiene, health and safety, responsible service of alcohol (RSA), responsible service of food (RSF), current product knowledge and customer relations. Students are required to obtain a reasonable competence in food service techniques. Additionally, there is a strong emphasis on acquiring practical operational skills through an optional opportunity to undertake work integrated learning at a food and beverage outlet.
SchoolLa Trobe Business School
Credit points15
Subject Co-ordinatorPaul Strickland
Available to Study Abroad StudentsYes
Subject year levelYear Level 1 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites This subject is only available to students enrolled in BBus (Tourism and Hospitality) (LBBTH)
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditions This subject is only available to students enrolled in BBus (Tourism and Hospitality). Students are required to wear clothing as directed to all practical classes and WIL placements. Hours spent working in placements may have visa implications for international students. Students must also obtain Responsible Service of Food and Responsible Service of Alcohol certificates for WIL placements. Learning Resources: Students are required to additionally purchase industry clothing, RSF and RSA certifications.
Graduate capabilities & intended learning outcomes
01. Demonstrate and apply a knowledge of products and techniques in food and beverage service.
- Activities:
- Practical skills demonstration in WIL placement and practical exam Short answer questions in Exam
- Related graduate capabilities and elements:
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
02. Identify and discuss the issues of management in a commercial food and beverage establishment
- Activities:
- Multiple Choice Questions
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
03. Meet the requirements of certification
- Activities:
- Responsible Service of Food Certification, Responsible Service of Alcohol Certification
- Related graduate capabilities and elements:
- Personal and Professional Skills(Teamwork including leadership and working in groups,Ethical behaviour)
04. Understand the role of the individual /team within the hospitality industry and be able to characterize the role
- Activities:
- ESSAY: researched and reflective report 1200wds. Exam extended response
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Ethical behaviour)
Subject options
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Melbourne, 2016, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPaul Strickland
Class requirements
LectureWeek: 31 - 43
One 2.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
"Students are also required to partake in off site practical skill training and addtional industry certification of RSA"
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| WIL Placement | 15 | 01, 03 | |
| one 1,200-word assignment | 20 | 04 | |
| one 10-15 minute practical skills demonstration | 15 | 01 | |
| one 90-minute final examination | 40 | 01, 02, 04 | |
| one set questions; multiple choice | 10 | 01 |