Food Production Concepts

Catalog description

Three lecture. Introductory course identifying and describing the various interrelated components of systematic food service management. Students will be able to: determine  relevant criteria for various food service establishments including energy & waste management programs to include various product selections for food service facilities; identify TQM (total quality management) theories that relate to the managerial skills of different food services and recognize the importance of staff relations; apply knowledge of basic food safety and microbiology in classroom settings to identify practices of unacceptable employee health, hygiene and safe food handling that harbor food borne illness; interpret and practice HACCP and OSHA regulations/standards; describe the importance of appropriate kitchen designs and equipment selection standards; evaluate existing menus and create descriptive menus that are marketable to a spectrum of clientele that may be procured in different food service establishments. recognize the importance of kitchen design and equipment selection; understand quality standards of planning, purchasing, receiving, storing, preparing, and serving to reduce food cost, waste, and unsafe practices in the field; describe the history of food service, the emerging trends, and the important factors of market regulation, procurement and vender/product selection; differentiate various types of evolved food service systems in government, private and public entities.