Food And Beverage Service

This subject is available under ICMS undergraduate degrees, please click the button below to find an undergraduate course for you.

Subject Code:

HOS201A/HOS102B

Note: Both A and B code subject versions are displayed as they are approved equivalent in content, assessments and learning outcomes. As ICMS courses are reaccredited, the subject is updated to a B-code suffix. Students studying a Bachelor of Business, Bachelor of Business (Sports Management), Bachelor of Business (Entrepreneurship and Innovation), Bachelor of Business (Marketing), Bachelor of Business (International Tourism) and Bachelor of Hospitality Management will be enrolled in HOS102B in 2027. Students enrolled in all other courses at ICMS with this subject will complete HOS201A. This arrangement applies to the nested Diploma qualifications of these courses also.

Subject Rationale:

HOS201A

This subject introduces students to food and beverage service appropriate to the hospitality environment, including fine dining, family dining, leisure and casual dining. Students will gain practical experience in a controlled environment to develop appropriate skills and knowledge to enter this industry.

The focus of this subject will be on theories and technical skills required for hospitality operations while introducing the principles of managing food and beverage service, cohesive group dynamics and customer contact.

HOS102B

The food and beverage sector is a cornerstone of the global hospitality industry, playing a critical role in creating exceptional customer experiences and driving economic growth. As one of the most dynamic and diverse segments of hospitality, it requires professionals who can combine technical skills with effective service delivery to meet evolving customer expectations.

This subject introduces students to the foundational knowledge and practical skills required for food and beverage service across a range of hospitality contexts, including fine dining, casual dining, and leisure settings. Students will develop competencies in service execution, customer interaction, teamwork, and communication, alongside key principles of service management.

Through applied and simulated service experiences, students engage in realistic service scenarios that reflect contemporary industry practices, including guest experience and responsible service. These experiences prepare students for entry-level roles and future progression within the hospitality sector.

Learning Outcomes:

HOS201A

a) Relate service management principles to the planning and implementation of a dining experience.
b) Apply food and beverage service knowledge and skills, while working collaboratively with colleagues.
c) Produce current information based on local, national and international sources on a variety of food, beverage and bar operations.
d) Demonstrate effective communication and digital literacy within a hospitality operational environment.

HOS102B

a) Relate key principles of service management to the planning and execution of a dining experience
b) Apply food and beverage service knowledge and skills, while working collaboratively with colleagues
c) Interpret information from local, national, and international sources to identify trends in food, beverage, and bar operations
d) Demonstrate effective communication and digital literacy in food and beverage service delivery

Student Assessment:

Note: (G) = Group Assessment