FSM1001 Introduction to the Food & Beverage Industry. This introductory course examines career opportunities, organizational structures, history, and front- ...

Back of the house topics of study include menu planning and design, product procurement, production, quality assurance, sanitation, kitchen planning and design, ...

Course Objectives: To gain knowledge on different types of food service layouts, styles of service and menus for food production. Course Outcomes:.

COURSE DESCRIPTION: Active participation and hands-on learning of activities involved in a foodservice system: procurement, inventory management, production, ...

Nutrition, Food Service Management and Dietetics: Syllabus (CBCS). 1. THIRUVALLUVAR UNIVERSITY. BACHELOR OF SCIENCE. B.Sc. NUTRITION, FOOD SERVICE MANAGEMENT ...

Food Service Management ; CULN111-Culinary Fundamentals. 2 ; CULN113-Fundamentals of Garde Manger. 2 ; CULN125-Kitchen Foundations: Stocks, Soups, Sauces. 2.

UNIT 6: Hospital Food Service Management - Principles and Techniques of Effective Management, Leadership and Managerial Abilities. UNIT 7: Tools of Food ...

1. Introduction to Food Service Systems: - History and development of the food service industry · 2. Principles of Institutional food Management · 3. Personnel ...

You will develop basic skills in strategic food thinking, food management and food business planning and you will consider the logistical challenges of ...

Оценка 5,0 (10) This is a course on the application of food preparation and services in the management of school cafeteria with 150 hours practicum.