This course presents a basic overview of the principles of catering and service management in a hospitality environment. Students review and critique styles of service and develop an understanding of how to make food and beverage outlets more guest-friendly and profitable. Service management is introduced by both theory and practice, and students reflect on contemporary issues related to providing service excellence in different service environments. Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent and Serving It Right and Foodsafe Level 1.
This course presents a basic overview of the principles of catering and service management in a hospitality environment. Students review and critique styles of service and develop an understanding of how to make food and beverage outlets more guest-friendly and profitable. Service management is introduced by both theory and practice, and students reflect on contemporary issues related to providing service excellence in different service environments. Prerequisite: English Studies 12/English First Peoples 12 with a minimum of 73% or equivalent and Serving It Right and Foodsafe Level 1.
