The course puts emphasis on personnel management, laws and regulations related to foodservice institutions, entrepreneurship, catering management and service. Basic concepts in facilities planning, layout and development, and equipment specifications are included. Laboratory experiences include application of the principles and techniques in Food Service System I in an accredited facility.
Number of Units: 5 units (3 hrs lecture and 6 hours laboratory)
Prerequisites: Foodservice Systems I
Course Objectives:
I. Discuss the principles of personnel management as applied to foodservice
2. Discuss the laws and regulation related to foodservice institutions.
3. Explain the principles of entrepreneurship and techniques in catering and service. 4. Demonstrate the skills in operating different types of foodservice equipment.
5. Produce sample menu for different types of foodservice.
6. Apply the basic principles and techniques in planning different foodservice facilities.
7. Present a layout for a proposed foodservice establishment
8. Prepare feasibility study on foodservice operations.
9. Apply appropriate modern technology in the foodservice system.
- Faculty: Makakena, Ray-Hannah