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HOS1110 Introduction to Commercial Food Service Management I
Credit Points: 15
This unit examines the nature of food and the factors that influence food quality during the various stages of food handling. The principles of safety and microbiology applied to food handling and pertinent legislation will be studied. The basic principles and techniques of food preparation and recipe costing will be introduced.

This Unit is part of the following Courses / Unit Sets
V22Bachelor of Arts (Education)/Bachelor of Social Science (Home Economics)
M29Bachelor of Hospitality&Tourism Management
E04Bachelor of Hospitality Management
SMHEHome Economics Major
MAHEHome Economics Major
Disability Standards for Education (Commonwealth 2005)
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes, Graduate Attributes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Student Equity, Diversity and Disability Service website:

Last Updated - Higher Education: 18/11/2004