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Course Info

  • FOOD SERVICE SYSTEMS

FOOD SERVICE SYSTEMS

About this Course

This course outlines the operational functions of commercial and non-commercial (institutional) foodservices based on the systems approach. Additionally, students will be exposed to various trends, challenges and technology commonly used in the four main types of foodservice systems which consists of the conventional system, ready-prepared system, commissary system and assembly/serve system.

Course Syllabus

Syllabus Info
TOPICS
Introduction of the Foodservice industry
Foodservice Systems
Menu Planning
Purchasing
Receiving, Storage and Inventory
Production
Service
Foodservice Equipment and Furnishing
A System Approach to Food Safety

Frequently Asked Questions

Course FAQ
Q1 : Why this course is important to learn?
A1 : This course is important to join because it provides all the information about the foodservice starting from the various of system in foodservice until all of the operation in the industry.

Q2 : Who should join this course?
A2 : Students and anyone in the food service field (food handlers, food managers, chefs etc.) should join this course as this course explains in detail about the system and operation in foodservice industry.