Course Description
This course explores the operations and management of food production systems within the hospitality industry. Students will gain theoretical and practical knowledge of food production processes, including traditional, conventional, and advanced systems such as cook-chill and sous vide methods. The course also addresses menu planning for diverse occasions, challenges in managing food systems, and the importance of sustainable practices.
GPD351CATTV
HOS351TV
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
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
- Teacher: Prof. Mrs. Olu Prof. Mrs. Olu
