UNIT INFORMATION

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HOS2105 Introduction to Commercial Food Service Management: Theory
SCHOOL OF BUSINESS
Credit Points: 15
 
Description:

This theoretical unit examines the quality produce points of food during receiving, storage and production of saleable food items. It focuses on the theoretical aspects of a variety of cooking methods and their affect on a selection of foods, and examines the causes of food poisoning relating to a food production outlet, including relevant hygiene laws. Principles of workplace safety and security will be covered emphasising correct work procedures and relevant regulations. Costs involved in commercial food production will also be introduced.

 

This unit should be taken concurrently with HOS2106 Introduction to Commercial Food Service Management: Practice.



Full Unit Outline

This Unit is part of the following Courses / Unit Sets
C24Associate Degree of Hospitality and Tourism Management
K93Bachelor of Hospitality and Tourism Management
K92Bachelor of Hospitality Management
MAHEHome Economics Major
MAAAHFHospitality Management 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:
http://intranet.ecu.edu.au/student/support/student-equity

Last Updated - Higher Education: 12/07/2011 VET: 12/07/2011