FOOD & BEVERAGE SUPERVISION

THS1FBS

2021

Credit points: 15

Subject outline

This subject introduces all areas of restaurant and 'front-of-house' operations, ensuring you have the knowledge and skills needed to identify and provide high-quality service to clients. The subject introduces you to relevant industry issues including product promotions, hygiene, health and safety, responsible service of food (RSF), current product knowledge and customer relations. You are required to obtain a reasonable competence in food service techniques. Additionally, there is a strong emphasis on acquiring practical operational skills through a simulated restaurant.

SchoolLa Trobe Business School

Credit points15

Subject Co-ordinatorPaul Strickland

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 1 - UG

Available as ElectiveNo

Learning ActivitiesPractical skills demonstration, practical exam and essay.

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites This subject is only available to students enrolled in BBus (Tourism and Hospitality) (LBBTH) or majoring in tourism and hospitality

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsAll students will obtain Responsible Service of Food certificate and purchase a uniform which are compulsory to take part in the simulated restaurant. Bundoora Only: Students must undertake a Responsible Service of Alcohol certification and undertake work placement in full uniform.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

The Waiters Handbook

Resource TypeRecommended

Resource RequirementN/A

AuthorBrown G, and Hepner K.

Year2009

Edition/Volume4

PublisherPearson Education: Frenchs Forest, NSW.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Responsible Service of Alcohol.

Resource TypePrescribed

Resource RequirementN/A

AuthorVictorian Commission for Gambling and Liquor Regulation

Year2020

Edition/Volume4

PublisherVictorian Commission for Gambling and Liquor Regulation

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationVictorian Commission for Gambling and Liquor Regulation

Responsible Service of Food

Resource TypePrescribed

Resource RequirementN/A

AuthorPaul Strickland

Year2020

Edition/Volume1

PublisherLa Trobe University

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Food and Beverage Management

Resource TypeRecommended

Resource RequirementN/A

AuthorDavis, B., Lockwood, A., Pantelidis, I. and Alcott, P.

YearN/A

Edition/VolumeN/A

PublisherHoboken: Taylor and Francis (e-book)

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Strategic Questions in Food and Beverage Management

Resource TypeRecommended

Resource RequirementN/A

AuthorWood, R

Year2018

Edition/VolumeN/A

PublisherHoboken: Taylor & Francis Group

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedYes

Work-based learningYes

Self sourced or Uni sourced
Uni Sourced

Entire subject or partial subjectPartial subject

Total hours/days required20 hours

Location of WBL activity (region)Domestic - metro

WBL addtional requirementsStudents are required to obtain the Responsible Service of Alcohol (RSA) and Responsible Service of Food (RSF) certifications prior to work placement. Students are also required to purchase an industry approved uniform and food and beverage skills training prior to work placement.

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Demonstrate and apply a knowledge of products and techniques in food and beverage service.
02. Identify the issues of management in a commercial food and beverage establishment.
03. Meet the requirements of industry certification.
04. Understand the job title of the individual /team within the hospitality industry and be able to characterize the responsibilities.

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorPaul Strickland

Class requirements

Lecture Week: 31 - 43
One 2.00 h lecture other recurrence 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"

Placement - Off Site Week: 37 - 43
Four 5.00 h placement - off site per study period on any day including weekend from week 37 to week 43 and delivered via face-to-face.
"Students are required to submit availability to Roster Elf"

Practical Week: 35 - 43
Four 2.00 h practical per study period on weekdays during the day from week 35 to week 43 and delivered via face-to-face.
"Practical training sessions off-site in weeks 5, 6, 7, & 12"

WorkShop Week: 33 - 33
One 3.00 h workshop per study period on weekdays during the day from week 33 to week 33 and delivered via face-to-face.
"Satisfactory completion is compulsory to work with alcohol in Victoria."

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

20 hours of WIL Placement and industry assessment form. Assessment required for accreditation.

N/AQuizzesIndividualNo15 SILO1, SILO3

One 1,000-word assignment.

N/AReportIndividualNo20 SILO4

One two hour practical skills demonstration (500 word equivalent). Assessment required for accreditation.

N/APractical demonstrationIndividualNo15 SILO1

One 120-minute final examination (2000 word equivalent).

N/ACentral examIndividualNo40 SILO1, SILO2, SILO4

One set questions; multiple choice (1 hour) (1000 word equivalent).

N/AOther written examIndividualNo10 SILO1

Singapore (SIM), 2021, Week 28-40, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorClare Lade

Class requirements

Lecture Week: 28 - 40
One 2.00 h lecture other recurrence on weekdays during the day from week 28 to week 40 and delivered via face-to-face.

Placement - Off Site Week: 34 - 40
Four 5.00 h placement - off site per study period on any day including weekend from week 34 to week 40 and delivered via face-to-face.
"Students are required to submit availability to Roster Elf"

Practical Week: 34 - 40
Three 2.00 h practical per study period on weekdays during the day from week 34 to week 40 and delivered via face-to-face.
"Practical training sessions off-site in weeks 7, 8, 9, & 12"

WorkShop Week: 30 - 30
One 3.00 h workshop per study period on weekdays during the day from week 30 to week 30 and delivered via face-to-face.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

20 hours of WIL Placement and industry assessment form. Assessment required for accreditation.

N/AQuizzesIndividualNo15 SILO1, SILO3

One 1,000-word assignment.

N/AReportIndividualNo20 SILO4

One two hour practical skills demonstration (500 word equivalent). Assessment required for accreditation.

N/APractical demonstrationIndividualNo15 SILO1

One 120-minute final examination (2000 word equivalent).

N/ACentral examIndividualNo40 SILO1, SILO2, SILO4

One set questions; multiple choice (1 hour) (1000 word equivalent).

N/AOther written examIndividualNo10 SILO1