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.
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.
(G)* = Group Assessment