ths1fbs food
FOOD & BEVERAGE SUPERVISION
THS1FBS
2019
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 StudentsYes
Subject year levelYear Level 1 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites This subject is only available to students enrolled in B.Bus. (Tourism and Hospitality) (LBBTH) or majoring in tourism and hospitality.
Co-requisites BUS1BIB or MKT1MDP
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditions All students will obtain Responsible Service of Food certificate and purchase a uniform which are compluslory to take part in the placement. Bundoora Only: Students must undertake a Responsible Service of Alcohol certification.
Graduate capabilities & intended learning outcomes
01. Demonstrate and apply a knowledge of products and techniques in food and beverage service.
- Activities:
- Practical skills demonstration and practical exam Short answer questions in Exam
- Related graduate capabilities and elements:
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
02. Identify and discuss the issues of management in a commercial food and beverage establishment
- Activities:
- Multiple Choice Questions
- 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. Meet the requirements of certification
- Activities:
- Responsible Service of Food Certification
- Related graduate capabilities and elements:
- Personal and Professional Skills(Teamwork including leadership and working in groups,Ethical behaviour)
04. Understand the role of the individual /team within the hospitality industry and be able to characterize the role
- Activities:
- ESSAY: researched and reflective report 1200 words. 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,Ethical behaviour)
Subject options
Select to view your study options…
Melbourne, 2019, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPaul Strickland
Class requirements
Placement - Off SiteWeek: 37 - 43
Four 5.0 hours 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 RosterElf"
PracticalWeek: 35 - 43
Three 2.0 hours 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"
WorkShopWeek: 33 - 33
One 3.0 hours 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."
LectureWeek: 31 - 43
One 2.0 hours 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"
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| 20 hours of WIL Placement and industry assessment form | Assessment required for accreditation | 15 | 01, 03 |
| one 1,000-word assignment | 20 | 04 | |
| one two hour practical skills demonstration (500 word equivalent) | Assessment required for accreditation | 15 | 01 |
| one 120-minute final examination (2000 word equivalent) | 40 | 01, 02, 04 | |
| one set questions; multiple choice (1 hour) (1000 word equivalent) | 10 | 01 |
Singapore (SIM), 2019, Week 28-40, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorPaul Strickland
Class requirements
LectureWeek: 28 - 40
One 2.0 hours lecture other recurrence on weekdays during the day from week 28 to week 40 and delivered via face-to-face.
WorkShopWeek: 30 - 30
One 3.0 hours workshop per study period on weekdays during the day from week 30 to week 30 and delivered via face-to-face.
PracticalWeek: 34 - 40
Three 2.0 hours 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"
Placement - Off SiteWeek: 34 - 40
Four 5.0 hours 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 RosterElf"
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| 20 hours of WIL Placement and industry assessment form | Assessment required for accreditation | 15 | 01, 03 |
| one 1,000-word assignment | 20 | 04 | |
| one two hour practical skills demonstration (500 word equivalent) | Assessment required for accreditation | 15 | 01 |
| one 120-minute final examination (2000 word equivalent) | 40 | 01, 02, 04 | |
| one set questions; multiple choice (1 hour) (1000 word equivalent) | 10 | 01 |