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PROGRAMME
DESCRIPTION
The course was designed to
give an understanding of the problems of foodservice
organizations. It provides potential and existing supervisors
with a knowledge of the underlying principles of management.
PROGRAMME MODE
The programme is offered over
two years on a part time basis.
Career Opportunities
The programme prepares
persons for supervisory positions in a foodservice entity.
ENTRY REQUIREMENTS
Persons applying for
admission to the Foodservice Organization Certificate course
will require:
- General Catering
Certificate or equivalent and
- Related Work Experience
PROGRAMME GOALS AND
OBJECTIVES
The goal of the course is to
provide students in management and supervision in relation to
the foodservice industry. This goal will be accomplished
through:
-
students participation in class activities
-
comprehension and application of techniques relevant to
catering situations
-
exposure through the application of international standards
and practices for caterers
PROGRAMME
STRUCTURE
|
Year 1 |
Credits |
| Supervision
Financial Aspects |
2
|
| Supervision Elements
of |
2
|
| Total
|
4
|
|
Year 2 |
Credits |
| Supervision Food
Costing |
3
|
| Supervision -
Managerial Aspects |
2
|
| Total
|
5
|
FOOD
SERVICE ORGANIZATION AND SUPERVISON
COURSE DESCRIPTIONS
Food
Service Organization and Supervision Year 1
Supervision - Financial
Aspects (2 Credits, 30 hours)
- HOURS AND CREDITS PENDING APPROVAL
This course will introduce
students to the basic accounting concepts. It includes the
correct recording and balancing of transactions in the Ledger,
the Journal and the Cash Book.
Supervision Elements of
(2 Credits, 30 hours)
HOURS AND CREDITS PENDING APPROVAL
This course is designed to
foster leadership qualities and increase the relevant academic
knowledge of supervisors in the Food Service Industry.
Food Service Organization
and Supervision Year 2
Supervision - Financial
Aspects (3 Credits, 45 hours)
HOURS AND CREDITS PENDING APPROVAL
This course seeks to develop
general and specific costing skills related to the Food
Service business
Supervision - Managerial
Aspects of (2 Credits, 30 hours)
HOURS AND CREDITS PENDING APPROVAL
This course deals with the
application of technical, human relations and conceptual
management skills as they relate to a foodservice
organization.
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