BBA Tourism, Hotel Management & Operations
Courses offered in the MODULE Foodservice Management:
- Food and Beverage Management & Controlling (LS)
- Culinary Theory and Practice (PT)
- Restaurant and Service Management (PT)
The foodservice systems model serves as the conceptual framework for this course. It aims at providing the students with the ability to conceptually transform the human, material, facility and managerial inputs into the outputs of meals, customer satisfaction and financial accountability in an efficient, effective and sustainable way.
This laboratory-based course introduces students to the basic principles and concepts of food production. The course familiarizes students with the basics of kitchen operation, train them in food production techniques and introduces them to proper safety and maintenance techniques.
The course familiarizes students with the principles, concepts, and systems of restaurant and service management. Students will be introduced to dining room organization, the management of food service personnel and practical table service including wine, liquor and tobacco service.
Lecture type:
IL – Interactive Lecture, SE – Seminar, LS – Lecture/Seminar,
LX – Lecture/Exercise, PT – Practical Training
