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.
Faculty: Faculty of Business, Economics and Law
Credit points: 15
Subject Co-ordinator: Paul Strickland
Available to Study Abroad Students: No
Subject year level: Year Level 1 - UG
Exchange Students: No
Subject particulars
Subject rules
Prerequisites: N/A
Co-requisites: N/A
Incompatible subjects: N/A
Equivalent subjects: N/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
Melbourne, 2014, Semester 2, Day
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Paul 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 |