Students will also learn how to categorize, purchase and store ingredients and discern the chemical changes ocurring during the cooking process. This course is to introduce the rich history on Chinese food culture, including “eight regional cuisines” to students and encourage them to develop and to promote traditional Chinese cooking skill and cooking methods with creative ideas. The course mainly explains the creative marketing development of catering products, catering marketing promotion design, and catering industry marketing examples. Purchase and to Control the Cost of Food and Beverage. This course aims to combine theories of hospitality management with practical work. In addition to professional knowledge, students will also expected to become more sensitive to art. Use a + to require a term in results and - to exclude terms. CBEDS Number: 4420. Through practical work, students are expected to become familiar with the operations of a restaurant and acquire skills. 3 hours credit. ● The guidelines and developments of diets This course introduces the food culture of several oriental and western countries, covering the cultural background, living habits as well as ways and features of dining. Hospitality Management Studies – Food and Beverage Services introduces the functions, operations and organisation of the food and beverage department in the hospitality industry. cloud computing, new business modes might be created, and whether old management theories will still apply nowadays becomes uncertain. The goal is to enable students to understand basic marketing concepts and practice teaching in the restaurant industry through creative marketing applications. Food and Beverage Management 3 Credit Hours 8 weeks Prerequisite(s): HOSP100 Please see the Lessons area in the classroom for additional course specific information Table of Contents Course Description Course Scope Course Materials Course Objectives Course Outline & Evaluation Procedures Course Delivery Method The course also provides information on service principles, menu design … Students are expected to apply acquired knowledge in their daily life and professional field. Students will learn about the life cycle nutrition and vatering services. This course aims to introduce the basics of leisure recreation business management (LRBM). This course aims to enable students to understand basic concepts and functions of management, ways to enhance work efficiency and communication skills. Students will also be guided to cultivate work ethics and enthusiastic work attitude. Course description. To establish or enhance the professional functions of coffee brewing and the ability to engage in coffee business management, 2. The course consists of two parts, namely kitchen preparation work and food serving. Make you aware of the scope of the food service industry. Through case studies and thought-provoking questions, students will be guided to integrate theories with practical work. Example: +water -Europe This type of course is often a part of a program for further culinary arts education. (Recommend Food & Beverage Control Systems precede this course.) Students can be integrated in the process of classroom learning. Students will also be guided to compare the differences of dining habits among different countries as a way to understand the relationship between dining and culture influences. Practical skills will be covered as well such as making beverages, coffee, and tea. Emphasis is placed on stimulating students' creativity and integrating environmental sustanability. This course establishes coffee brewing professional functions and business management knowledge. Course Description: Restaurant management course is designed as the capstone course for the food service portion of the SHRM curriculum. This course will also introduce the importance of e-commerce, covering factors that affect the development of e-commerce, important modes of e-commerce, online marketing, and consumers' behaviors. This course aims to guide students to create a performace project by integrating their four years of studies and internship experiences. This course introduces air catering including the companies, job descriptions of each department, kitchen utensils used, and the sales operations of airline companies. This course mainly discusses students understand the development trend of the catering industry, and through course teaching, group discussions, seminars and other teaching methods to deepen students' understanding of the catering industry. This course examines the complexities of food and beverage management. To Exercise One'S Skill in Another Countries Food. The Food and Beverage Management courses in this diploma program have been designed to prepare you with the job skills for success in the restaurant and foodservice industry and the leadership skills for a … This course introduces the origins of menus, and makes students understand the role and importance of menus. Soft Drinks is non alcoholics beverage, including coffee、 tea and cacao. cooking skills, menu design, time control, and kitchen management. Therefore, this course enables students to understand the industry of chain restaurants and their operation strategies. The course will introduce theories and concepts of soft drinks beverage . This course is designed to help students explore a variety of career options, and help students become professioanls in their chosen field after they graduate from college. This is a continuous course of food preparation for groups, aiming to give students an overview of the food industry. Mandatory SmartServe certification addresses the legal responsibilities and obligations of serving alcohol in a licensed establishment. The course will introduce the history of various soft drinks. Food & Beverage Management: Università BocconiHotel Management: Distribution, Revenue and Demand Management: ESSEC Business SchoolDairy Production and Management: The Pennsylvania State UniversityWeight Management: Beyond Balancing Calories: Emory University Students will also dine in popular restaurants, and visit scenic spots to enhance their understanding of the diet culture in Europe and broaden their worldviews. Learn about the types and characteristics of Chinese pasta snacks and the types and applications of raw materials. Course Approved by: The American Culinary Federation. This course introduces the professional knowledge of catering including kitchen safety, food sanitation, kitchen operation skills, work ethics, basic meat processing, Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced. This course enables students to practice different cooking methods of various countries. The course is highly relevant to all club managers, as it provides an insight into the delivery of food and beverage services within successful clubhouse operations. This course contains professional Chinese medicine knowledge: kitchen safety and health concept, understanding the characteristics and operation of traditional Chinese medicine ingredients, kitchen workplace ethics, basic skills: Chinese medicine and various ingredients, to understand the special physique and body profile required for the medicinal materials, and fire The level of trials, usually have the basic concept of using the appropriate Chinese medicine materials. Students will learn about the importance of caring for the eldly and healthy diets. Food and Beverage Management. Occupational Health and Safety Management. COURSE OUTLINE Food and Beverage Management Course Description HM 190. This course aims to introduce the knowledge and skills related to hospitality management, and give an overview of the industry. And give practical experience sharing and suggestions for overall marketing planning. 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