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TO5203 - Hospitality and Gastronomy: Social, Private and Commercial

Credit points: 3
Year: 2014
Student Contribution Band: Band 3
Administered by: School of Business (pre 2015)

This subject takes a contemporary view of gastronomy into which is added a multi-notion of hospitality. Essentially, the act of hospitality and term gastronomy are considered as more than simply the provision and consumption of food and associated products. Hospitality and gastronomy provides an opportunity for an holistic understanding of the area from social, private and commercial domains. Extending hospitality and gastronomy beyond traditional venues, renders most people both purveyors and consumers. Implications of these developments upon issues like interpersonal reciprocity, gender relations and private and public space are key if the terms hospitality and gastronomy are to be fully understood in contemporary society.

Learning Outcomes

  • understand the anthropology of hospitality and philosophy of hospitableness;
  • identify the social history and gender issues surrounding hospitality trades;
  • apply extended knowledge and holistic understanding to meanings of hospitality in the media and across a range of traditional and non-traditional areas.

Availabilities

JCU Singapore, Internal, Study Period 53
Census Date 13-Nov-2014
Coordinator: <Person not found>
Lecturer: Dr Jenny Panchal.
Workload expectations:
  • 36 hours lectures
Assessment: end of semester exam (40%); presentations (30%); essays (30%).
Restrictions: An enrolment quota applies to this offering.

JCU Brisbane, Internal, Study Period 22
Census Date 14-Aug-2014
Coordinator: <Person not found>
Lecturer: Mr Rob Kelly.
Workload expectations:
  • 36 hours lectures
Assessment: end of semester exam (40%); presentations (30%); essays (30%).

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.