Hospitality Operations II

This subject (unit) provides an introduction to beverage and bar management, advanced service and banqueting skills. This is achieved through the study and practical application of operational procedures and basic concepts in a variety of styles and scenarios. The students’ understanding of food and beverage operations is greatly enhanced by the practical application of theoretical knowledge acquired in the classroom and the practical tutorials. This enables students to achieve the competency required to operate successfully in a management context.

Formal lectures, class discussion, practical exercises and group sessions will assist students in a more comprehensive understanding of advanced food and beverage management studies.

1. Work-ready by demonstrating the skills required in serving both alcoholic and soft beverages, understanding relevant legislative frameworks and how they are interpreted.

2. Analyse and compare beverages based upon their type, production method, region and flavour profile.

3. Demonstrate effective communication and digital literacy within a hospitality environment by understanding and applying; systems involved in managing food and beverage service including order taking, sales and the use of technology (POS).

4. Design a beverage and demonstrate suitability based on sensory perception,venue and clientele.

5. Apply knowledge and demonstrate effective food and beverage skills relative to food service management while working collaboratively within and across teams.

Exams will take place in weeks 12 & 13. Please refer to the official Exam Timetable for further information.

Assessment 1

Assessment Title HOS200 Practical Assessment 1: Bar Operations

Assessment type: Individual

Assessment instructions: You will be required to prepare 3 drinks chosen at random. Refer to Moodle Assessment outline for more detail.

Assessment 2

Assessment Title HOS200 Practical Assessment 2: Cocktail Preparation and Service

Assessment type: Individual

Assessment instructions: You will be required to recommend a cocktail suited to the simulated guest’s preferences from the Cocktail List provided. Refer to Moodle Assessment outline for more detail.

Assessment 3

Assessment Title HOS200 Written Report

You are required to prepare an original report on a bar based on your chosen theme.

Your report must be fully referenced according to the ICMS Style Guide.

Refer to Moodle Assessment outline for more detail.

Assessment 4-Grand Dining Room Practical

1. Team work, Initiative, professionalism and grooming
2. Product Knowledge
3. Workplace health and safety (WH&S)
4. Maître d’ / Supervisor Ability
5. Practical display of the Sequences of service
6. Communication with customers and colleagues
7. Computerised order taking (functions/ a la carte)
8. Plate carrying and clearing skills
9. Wine and beverage service
10. & 11. Silver service