AAMUSTED LMS

HOS352TV

DEPARTMENT OF HOSPITALITY AND TOURISM EDUCATION

COURSE OUTLINE

HOS 352:  FOOD PRODUCTION MANAGEMENT, 3 CREDITS

The course is aimed at making students draw from knowledge obtained in different food and beverage production systems, examine the different production systems and their relative importance. They will acquire the skills in menu management suitable for different functions also in organizing and hosting functions.

 

AREAS OF COVERAGE

 

·         Importance of Food Production & Management in Catering and Hospitality Units

·         Types of systems: Conventional, cook chill, sous vide, centralized etc.

·         Food and Beverage production systems

·         Menu planning and management for different occasions

·         Management of Functions – (Luncheon, dinner, high tea, etc.) and function catering.

·         Student will demonstrate knowledge, understanding and skills in planning menus, organizing functions.

Mode of Delivery

Virtual , Student Presentations

UNIVERSITY OF EDUCATION WINNEBA
COLLEGE OF TECHNOLOGY EDUCATION, KUMASI
DEPARTMENT OF HOSPITALITY AND TOURISM EDUCATION
COURSE OUTLINE
HOS 352: FOOD PRODUCTION MANAGEMENT, 3 CREDITS
The course is aimed at making students draw from knowledge obtained in different food and beverage production systems, examine the different production systems and their relative importance. They will acquire the skills in menu management suitable for different functions also in organizing and hosting functions.

AREAS OF COVERAGE

• Importance of Food Production & Management in Catering and Hospitality Units
• Types of systems: Conventional, cook chill, sous vide, centralized etc.
• Food and Beverage production systems
• Menu planning and management for different occasions
• Management of Functions – (Luncheon, dinner, high tea, etc.) and function catering.
• Student will demonstrate knowledge, understanding and skills in planning menus, organizing functions.
Mode of Delivery
Lectures, Demonstrations, Student Presentations
READING LIST

Evans J, (1979) The Kitchen in Catering. Great Britain. Constable and Company Limited.
Foskett D., Ceserani V., Kinton R (2004), Practical Cookery 10th Edition. London, Hodder and Stoughton Educational.
Foskett D, Ceserani V. and Kinton R (2004), Theory of Catering 10th Edition.London, Hodder and Stoughton educational..
Rey M., Fred Lewis E.J. (1988). Exploring Professional Cooking 3rd edition, United States of America, Glencoe/McGraw-Hill