This unit provides students with insight into the development and contemporary requirements of providing food and beverage service. Specific government requirements and consumer expectations are considered. It describes the ways in which food and beverage production service is undertaken in educational settings in safe and dependable ways. This includes Occupational Health, and Safety (OHS); personal and food hygiene; food purchasing and storage. It explores how menu development both contributes to and is shaped by the food and beverage service.
On successful completion of this unit, students will be able to:
Students will be provided with an up-to-date reading list via the VU Collaborate system.
This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.