FOOD & BEVERAGE SUPERVISION

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Overview

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 … For more content click the Read more button below.

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.

Portfolio

Arts, Social Sciences & Commerce (Pre 2022)

School

Subject coordinator

Paul Strickland

Subject type

Undergraduate

Year level

Year Level 1 - UG

AQF level

Level 5 - Diploma

Available as elective

Available to study abroad / exchange students

Yes

Capstone subject
Capstones provide students with a way of integrating and applying knowledge and skills gained throughout their course.

Academic progress review - Schedule A subject

Subject instances

To view instance specific details which include - Assessments, Class requirements and Subject instance coordinators - please select your preferred instance via the drop-down menu at the top right-hand side of this page.

Learning resources

Recommended - Book - Food and Beverage Management

Recommended - Book - The Waiter’s Handbook

Prescribed - Other resource - Responsible Service of Alcohol.

Prescribed - Other resource - Responsible Service of Food

Career ready

Career focused:This subject contains career development learning or professional engagement opportunities

Work based learning (placement):Yes

Self sourced or Uni sourced placement:Uni sourced

Entire subject or partial subject:Partial subject

Total hours/days required:

20 hours

Location of work based learning:Metro

Work based learning additional requirements:

Students 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

COMMUNICATION - Communicating and Influencing

COMMUNICATION - Cultural Intelligence and Global Perspective

INQUIRY AND ANALYSIS - Creativity and Innovation

INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving

INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry

PERSONAL AND PROFESSIONAL - Ethical and Social Responsibility

PERSONAL AND PROFESSIONAL - Leadership and Teamwork

Subject intended learning outcomes

On successful completion you will be able to:

Demonstrate and apply a knowledge of products and techniques in food and beverage service.

Identify the issues of management in a commercial food and beverage establishment.

Meet the requirements of industry certification.

Understand the job title of the individual /team within the hospitality industry and be able to characterize the responsibilities.

Learning activities

Practical skills demonstration, practical exam and essay.

Enrolment rules

Special conditions

Requisite rules

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

Handbook