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HOS2500 Food Service Management
Credit Points: 15

This unit will develop your understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation.  The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. In this unit you are introduced to various techniques of food preparation and presentation as well as practical applications fo the principles of common methods of cooking

Full Unit Outline

This Unit is part of the following Courses / Unit Sets
K93Bachelor of Hospitality and Tourism Management
Y29Bachelor of International Hotel and Resort Management
MABUTNHome Economics Education Major
MIAAGMHome Economics Education Minor
MABUUVHotel 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:

Last Updated - Higher Education: 15/03/2014 VET: 14/05/2014