Units

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Sample subject outline - Semester 2 2013

Note: Subject outlines often change before the semester begins. Below is a sample outline.

Rationale

With increased retention rates in the post-compulsory years of secondary schooling, the need for a broader curriculum catering for the needs and interests of the total client has arisen. Home Economics teachers have contributed to the fulfilment of this need by providing relevant courses for students, e.g. Hospitality. The hospitality industry encompasses such different areas as: food and beverage sector, kitchen attending, bar service, clubs and the accommodation sector.

Aims

This unit aims to develop knowledge and skills pertinent to the hospitality industry. It provides a basis for the management tool 'planning and control' that supports the main concerns of the hospitality industry i.e. identifying the needs of a particular group of clients and creating a situation in which the client needs can be satisfied with the greatest suitability, efficiency, cost control and profit. Students will be expected to research differing food service establishments in order to compare management systems.

Objectives

At the completion of this unit you will be able to:
1. demonstrate competence in planning, implementing and evaluating a variety of food service tasks;
2. master techniques and skills in the production and presentation of food prepared to designated standards;
3. demonstrate an understanding of the value of incorporating quality management in all aspects of the hospitality industry;
4. recognise the responsibility of the food service industry in areas of business ethics, health, and hygiene to employees, clients and the community;
5. demonstrate an understanding of the structure, scope and management (including quality, safety and time efficiencies) of food service activities/establishments.

Content

The major topics include:

Hospitality Industry: overview, issues facing the industry in the 21st Century; employment opportunities; Vocational Education and Training.

Food Production: occupational hygiene and safe food handling practices; the food production process: trends and the consumer.

Developing and updating hospitality industry knowledge: sectors of the hospitality industry; hospitality kitchen designs and equipment; management of commodities; menu design and planning; cost and control procedures.

Food and Beverage Service: food production techniques; restaurant practices; organising and preparing food and beverages

Approaches to Teaching and Learning

This unit will be available in internal mode. The integration of theory and practice is achieved by linking lectures, tutorials and student field research. Teaching methods include lectures, discussions, seminars, self-directed learning and food and dining workshops.

Assessment

There are three assessments to be completed throughout the semester.Assessment will be spaced throughout the semester to provide the opportunity for feedback on your learning at key points. You will be provided with feedback on each assessment item as you progress through the unit.

Assessment name: Case Study
Description: Hospitality management activity based on a given case study.
Relates to objectives: 1,3,4,5
Weight: 30%
Internal or external: Internal
Group or individual: Individual
Due date: Mid Semester

Assessment name: Laboratory/Practical
Description: You will be required to complete a practical examination covering your learning in the unit throughout the semester.
Relates to objectives: 1,2,3,5
Weight: 45%
Internal or external: Internal
Group or individual: Individual
Due date: Throughout Semester

Assessment name: Examination (written)
Description: You will be required to complete a written, invigilated, timed theory examination covering your learning in the unit throughout the semester.
Relates to objectives: 1, 3, 4, 5
Weight: 25%
Internal or external: Internal
Group or individual: Individual
Due date: 24 October

Academic Honesty

QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.

A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.

Resource materials

Meredith, S., Sullivan, C., Weihen, L. and Redman, B. (2003) Hospitality Book 1 Heineman

Jackson, R., Sullivan, C., Meredith, S. and Redman, B. (2003) Hospitality Book 2 Heineman

Warnock, F. (1998)
'Effective Communication of Food Safety: Commitment to the Vision',
Food Australia, 50 (11) 548-549

It is important that you keep abreast of current information related to the hospitality industry. The use of journals and databases related this industry and in particular, articles related to content areas studied in this discipline area are possibly the best source of information. This exploration is strongly encouraged. The hospitality industry within our everyday environment is also an excellent source of information.

Unit Costs
Although materials are provided for lecture demonstrations you are reminded that costs will be involved in the purchase of ingredients and materials required to complete take home practical tasks. You are encouraged to select ingredients within the range of your budget. Lab coats or alternatives (offering an equivalent level of safety and protection in kitchens sessions) are required. This is a core unit and these costs should be considered when choosing the resources required and the food to be prepared for practical classes. You are encouraged to discuss any concerns you have about this situation with your lecturer and/or the unit coordinator, prior to the start of the semester.

Risk assessment statement

This unit will involve kitchen based sessions. All students will be required to attend the induction session at the commencement of the semester where the safety precautions to be observed while working in these areas will be outlined. Students are required to read the safety manual and sign the form indicating that they have read and understood the material contained in the manual. Please direct any questions regarding safe working procedures to Joanne Jayne or Lynette Duplock. It is essential that appropriate clothing and covered shoes be worn and that a laboratory coat (or alternative with at least equivalent protective capabilities) be worn in all kitchen sessions.

Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.

Last modified: 13-Sep-2012