ths1fbs food
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.
Learning resources
Readings
Resource Type | Title | Resource Requirement | Author and Year | Publisher |
---|---|---|---|---|
Discipline Specific | Responsible Service of Alcohol course booklet | Prescribed | Victorian Commission for Gamblins and Liquor Regulation, 2015 | Victorian Government |
Discipline Specific | Responsible Service of Food | Prescribed | Paul Strickland, 2015 | La 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
Select to view your study options…
Melbourne, 2015, 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.
"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 element | Comments | % | ILO* |
---|---|---|---|
WIL Placement | Students will undertake work integrated learning in an approved food and beverage establishment or Chill restaurant in Mantra Bell City. | 15 | 01, 03 |
One reflective report | 1200 words | 20 | 04 |
One 10-15 minute practical skills demonstration | Students must demonstrate practical skills | 15 | 01, 03 |
One 90-minute final examination | 40 | 01, 02, 04 | |
One set questions; multiple choice | To be done online. | 10 | 01 |