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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Start date between: and    Key dates

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 elementComments%
WIL Placement15
one 1,200-word assignment20
one 10-15 minute practical skills demonstration15
one 2-hour final examination40
one set questions; 800-words10