The Foodservice Industry and Systems Approach
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

Food Safety
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

. Facility Sanitation and Safety
Cleaning and Sanitation
Dishwashing
Facilities Cleaning and Maintenance
Worker Safety

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


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

Receiving, Storage and Inventory
Receiving
Storage
Inventory Records and Controls

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


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

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

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

Q1 : Who should join this course?
A1 : Anyone who interested in exploring and understand the concept of foodservice systems and operations.