ths1fbs food
FOOD & BEVERAGE SERVICE
THS1FBS
2014
Credit points: 15
Subject outline
This subject introduces students to all areas of restaurant and 'front-of-house' operations, ensuring that the 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 by an optional opportunity to undertake work integrated learning at a food beverage outlet.
FacultyFaculty of Business, Economics and Law
Credit points15
Subject Co-ordinatorPaul Strickland
Available to Study Abroad StudentsNo
Subject year levelYear Level 1 - UG
Exchange StudentsNo
Subject particulars
Subject rules
PrerequisitesN/A
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. Hours spent working in placements may have visa implications for international students
Subject options
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Melbourne, 2014, 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.
Assessments
Assessment element | Comments | % |
---|---|---|
WIL Placement | 15 | |
one 1,200-word assignment | 20 | |
one 10-15 minute practical skills demonstration | 15 | |
one 2-hour final examination | 40 | |
one set questions; 800-words | 10 |