MANAGEMENT FOR FOODSERVICE ORGANIZATIONS

About this Course

  • 183 students enrolled
  • 3 instructors

Course Description

In this course, the students will be provided with an overview of the foodservice industry, growth and future prospect. Discussion will focus on management and operation issues surrounding the various types of foodservice establishments in Malaysia and worldwide. Students are encouraged to conduct a mini forum or seminar to invite guest speakers or experts from the foodservice industry to share their views and experiences in the running of the business. Field trips to some foodservice organizations will also provide real insights to the decision making strategies and activities carried out by some of the foodservice establishments.

Course Learning Outcomes

1 ) Differentiate the types of foodservice organizations in the foodservice industry
2 ) Display leadership skills using different tools and strategies for different type of foodservice organization.
3 ) Demonstrate entrepreneurial mind related to issues affecting the business of foodservice locally and globally

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 3 hours per week
MODE : 100% Online
COURSE LEVEL : Intermediate
LANGUAGE : English
CLUSTER : Business & Management ( SP )

Join this course

 Syllabus

o History of Foodservice Industry
o Segmentation and Industry Statistics
o Managerial Implications

o Overview of the trends in foodservice industry
o Business life-cycle
o Value from the customers’ perspective
o Different types of foodservice industry and system/operations
o Different types and classifications of the foodservice Industry

o Managing commercial and non-commercial Foodservice industry
o History, growth and development of foodservice industry in Malaysia and globally
o Trends, Issue and Challenges: Past, Present and Future

o Franchising
o Self-Operated
o Restaurants Chains
o Management by Contract

o Specialty, Ethnic, Fine Dining Restaurants
o Fast Food restaurants, Food Courts’, Hawkers Stall
o Moderate Upscale Restaurants

o Kiosk, Bistro and others
o Catering Business; on premise; off-premise; contract catering
o Vending machine, Food Truck

o Airlines
o Railways
o Cruise

No details provided

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o Customer satisfaction
o Employee satisfaction
o Employer satisfaction
o Improvement of productivity

o Lessons from the past
o Forces for change
o Predictions by segment

Our Instructor

DR. RAJA PUTERI SAADIAH BT RAJA ABDULLAH

 Course Instructor
UiTM Kampus Puncak Alam

NORHAYATI BINTI MAT YUSOFF @ MOHD YUSOF

 Course Instructor
UiTM Kampus Puncak Alam

NOORAZLIN BINTI RAMLI

 Course Instructor
UiTM Kampus Dungun

 Frequently Asked Questions

A1 : No