Learning Outcomes:
By the end of the course the students may be able to
- Know the importance and guidelines of menu planning
- Aware of functions and types of menus followed in catering institutes
- Understand the importance of food selection , purchase and storage of food
- Gain knowledge on different purchasing methods and guidelines followed in catering institutes
- Recognize the steps in food production and concept of standardization
- Acquaint with different food service styles
- Concept of pricing , cost control and different tools used in catering institute
- Importance of hygiene and sanitation in catering institutes