FOOD & BEVERAGE SUPERVISION

THS1FBS

2018

Credit points: 15

Subject outline

This subject introduces all areas of restaurant and 'front-of-house' operations, ensuring you have the knowledge and skills needed to identify and provide high-quality service to clients. The subject introduces you to relevant industry issues including product promotions, hygiene, health and safety, responsible service of food(RSF), current product knowledge and customer relations. You are required to obtain a reasonable competence in food service techniques. Additionally, there is a strong emphasis on acquiring practical operational skills through a simulated restaurant.

 

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 B.Bus. (Tourism and Hospitality) (LBBTH) or majoring in tourism and hospitality.

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditions All students will obtain Responsible Service of Food certificate and purchase a uniform which are compluslory to take part in the placement. Bundoora Only: Students must undertake a Responsible Service of Alcohol certification.

Graduate capabilities & intended learning outcomes

01. Demonstrate and apply a knowledge of products and techniques in food and beverage service.

Activities:
Practical skills demonstration 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
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 1200 words. 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

Select to view your study options…

Start date between: and    Key dates

Melbourne, 2018, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPaul Strickland

Class requirements

Placement - Off Site Week: 37 - 43
Four 5.0 hours placement - off site per study period on any day including weekend from week 37 to week 43 and delivered via face-to-face.
"Students are required to submit availability to RosterElf"

Practical Week: 35 - 43
Three 2.0 hours practical per study period on weekdays during the day from week 35 to week 43 and delivered via face-to-face.
"Practical training sessions off-site in weeks 5, 6, 7, & 12"

WorkShop Week: 33 - 33
One 3.0 hours workshop per study period on weekdays during the day from week 33 to week 33 and delivered via face-to-face.
"Satisfactory completion is compulsory to work with alcohol in Victoria."

Lecture Week: 31 - 43
One 2.0 hours lecture other recurrence 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 additional industry certification of RSA"

Assessments

Assessment elementComments% ILO*
20 hours of WIL Placement and industry assessment formAssessment required for accreditation15 01, 03
one 1,000-word assignment20 04
one two hour practical skills demonstration (500 word equivalent)Assessment required for accreditation15 01
one 120-minute final examination (2000 word equivalent)40 01, 02, 04
one set questions; multiple choice (1 hour) (1000 word equivalent)10 01

Singapore, 2018, Week 27-44, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPaul Strickland

Class requirements

Lecture Week: 27 - 39
One 2.0 hours lecture other recurrence on weekdays during the day from week 27 to week 39 and delivered via face-to-face.
"Students are also required to partake in off site practical skill training and additional industry certification of RSA"

WorkShop Week: 29 - 29
One 3.0 hours workshop per study period on weekdays during the day from week 29 to week 29 and delivered via face-to-face.
"Satisfactory completion is compulsory to work with alcohol in Victoria."

Practical Week: 33 - 39
Three 2.0 hours practical per study period on weekdays during the day from week 33 to week 39 and delivered via face-to-face.
"Practical training sessions off-site in weeks 7, 8, 9, & 12"

Placement - Off Site Week: 33 - 39
Four 5.0 hours placement - off site per study period on any day including weekend from week 33 to week 39 and delivered via face-to-face.
"Students are required to submit availability to RosterElf"

Assessments

Assessment elementComments% ILO*
20 hours of WIL Placement and industry assessment formAssessment required for accreditation15 01, 03
one 1,000-word assignment20 04
one two hour practical skills demonstration (500 word equivalent)Assessment required for accreditation15 01
one 120-minute final examination (2000 word equivalent)40 01, 02, 04
one set questions; multiple choice (1 hour) (1000 word equivalent)10 01