FOOD & BEVERAGE SUPERVISION

THS1FBS

2015

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 StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Students must be enrolled in B.Bus. (Tourism and Hospitality).

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. 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.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
Discipline SpecificResponsible Service of Alcohol course bookletPrescribedVictorian Commission for Gamblins and Liquor Regulation, 2015Victorian Government
Discipline SpecificResponsible Service of FoodPrescribedPaul Strickland, 2015La Trobe University

Graduate capabilities & intended learning outcomes

01. Meet the requirement of certification. Students will be able to: - interpret and apply good hygiene practices and food safety to the required hospitality industry standard as is applies to the Responsible Service of Food certification. - identify and select appropriate strategies to take a responsible attitude for the service of alcohol as it applies to the Responsible Service of Alcohol certification.

Activities:
Responsible Service of Food certification Responsible Service of Alcohol certification
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)

02. Identify and discuss issues of management in a commercial food and beverage establishment. Students will be able to: - appraise the quality of customer service in a range of hospitality outlets; - describe and apply OHS principles for a range of food and beverage establishments; discuss the reasons for control procedures; - explain the principles of effective promotion of products and services to customers; and, - discuss facility, design, equipment and environmental issues

Activities:
Multiple Choice Questions Exam
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. To demonstrate and apply knowledge of products and techniques and procedures in food and beverage service by demonstrating food and beverage skills in a simulated environment.

Activities:
Practical assessment
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)

04. Understand the role of the individual/team within the hospitality industry and be able to characterise the roles.

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,Autonomy and independence,Ethical behaviour)

Subject options

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Start date between: and    Key dates

Melbourne, 2015, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPaul Strickland

Class requirements

Lecture Week: 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 additional industry certification of RSA and in class RSF certifications."

Assessments

Assessment elementComments% ILO*
WIL PlacementStudents will undertake work integrated learning in an approved food and beverage establishment or Chill restaurant in Mantra Bell City.15 01, 03
One reflective report1200 words20 04
One 10-15 minute practical skills demonstrationStudents must demonstrate practical skills15 01, 03
One 90-minute final examination40 01, 02, 04
One set questions; multiple choiceTo be done online.10 01