Course outcomes:
The students will be able to:
1. Describe managerial responsibilities related to food service functions including menu planning, purchasing, storing, preparation, and recipe development.
2. Demonstrate essential food production and cost control skills.
3. Plan and organize a food service establishment.
4. Implement safety and sanitation measures within restaurants and food service industry.
5. Evaluate the organization and function of restaurants and food service industry.
The students will be able to:
1. Describe managerial responsibilities related to food service functions including menu planning, purchasing, storing, preparation, and recipe development.
2. Demonstrate essential food production and cost control skills.
3. Plan and organize a food service establishment.
4. Implement safety and sanitation measures within restaurants and food service industry.
5. Evaluate the organization and function of restaurants and food service industry.
- Teacher: Dr. Meera Manikkavachakan ATP