CATERING SYSTEM AND MANAGEMENT

About this Course

  • 160 students enrolled
  • 4 instructors

Course Description

The basic idea of System Theory is that organizations have common characteristics with all other living systems. A thorough understanding of these characteristics allows us to work with the natural tendencies rather than against them unnecessarily. Hence, the course provides for a critical analysis of the foodservice management from a system approach perspective. Students are exposed to the systems approach of foodservice management in order to provide for a sound management capability.

Course Learning Outcomes

1 ) Justify the benefits of system concept and approach in foodservice operation standard.
2 ) Describe the foodservice management functions and techniques according to the foodservice operation standard.

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 2
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Business & Management ( SP )

Join this course

 Syllabus

The History of foodservice
Status of foodservice today
Factors Affecting Growth
Trends in Foodservice
Challenges Facing the Industry
Foodservice Operations
The System Concept and Approach
Types of Foodservice System

Foodborne Illness
The Role of the Manager
Causes of Foodborne Illness
Food Allergens a Contaminant of Growing Concern
A Systems Approach to Food Safety
Food Safety: A Integrated Program of HACCP and Prerequisite Programs
Employee Health and Personal Hygiene
Flow of Food Through the Foodservice Operation
Hazard Analysis and Critical Control Point
Managing an Integrated Food Safety Program
Enforcement: The Regulatory Inspection

Cleaning and Sanitation
Dishwashing
Facilities Cleaning and Maintenance
Worker Safety

The Menu
The Systems Approach to Menu Planning and Maintenance
Types of Menus
The Menu Planning Process
Menu Development
The Posted Menu

What is Purchasing
The Market
The Buyer
Methods of Purchasing
Products Selection
Purchasing Procedures

Receiving
Storage
Inventory Records and Controls

Food Production
Recipe Formulation
Forecasting Demand
Quantities to Produce
Production Scheduling
Production Control
Product Evaluation

Methods of Assembly, Delivery and Service
Assembly
Factors Affecting Choice of Service Systems
Equipment Needs
Styles of Service
Customer Service

Definitions and Goals
Preliminary Preparation for Facility Planning
Steps in the Planning Procedure
Design Development
Work Areas

Factors Affecting Selection of Equipment
Features of Equipment
Method of Purchase
Selection of Purchase
Selection of Some Basic Items
Dining Room Furnishings

Our Instructor

SITI NORAISAH BT DOLAH @ ABDULLAH

 Course Instructor
UiTM Kampus Dungun

MUNIRAH BINTI HAMID

 Course Instructor
UiTM Kampus Dungun

NUR FARRAH YASMIN BINTI ABDUL LATIB

 Course Instructor
UiTM Kampus Dungun

MOHAINI BT MOHAMED @ NABA

 Course Instructor
UiTM Kampus Dungun

 Frequently Asked Questions

A1 : Anyone who interested in exploring and understand the concept of foodservice systems and operations.