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FOOD SERVICE MANAGEMENT
Transcript of FOOD SERVICE MANAGEMENT
FOOD SERVICE MANAGEMENT
Introduced in 1974.
To train students to manage and operate foodservice institutions and other foodservice industries
Students are exposed to the latest information on foodservice and entrepreneurial knowledge in all aspects of foodservice management and administration.
FOOD SERVICE MANAGEMENT
PUNCAK ALAM CAMPUS
At the end of this program students should be :
1. Able to acquire knowledge and apply principles and theories in food service system and operations.
2. Able to demonstrate skills in food preparation and cooking techniques, to meet the production requirements of food service operations.
3. Able to identify and solve task related problems.
4. Able to apply written and oral communication skills in management in food service operation.
5. Able to disseminate social responsibility to society of diverse background; with regards to food hygiene, nutrition and food safety.
6. Able to demonstrate ethical and professional behavior in dealing with stakeholders.
7. Able to utilize the resources to enhance managerial skill for continual professional and life- long learning.
8. Able to apply entrepreneurial skills in food service operation.
9. Able to demonstrate good leadership skills and supervision in the organization.
Fundamental of Islam
Integrated Language Skills : Listening
National Kesatria 1
Basic Culinary Skills
Introduction Hospitality and Tourism Insudtry
Foundation Mandarin (Level 1)
Islamic Thought And Cilivization
National Kesatria 2
Basic Eastern Cookery
Fundamental Of Baking
Introduction To Nutrition
Fundamental Of Food Science
Foundation Mandarin (Level 2)
Introduction To Financial Accountants And Reporting
Islamic Management Food and Tourism
Integrated Language Skills : Writing
National Kesatria 3
Commercial Food Production
Menu Planning And Develeopment
Food And Beverage Cost Control
Food And Beverage Service
Fundamental Of Entrepreneurship
Quantity Food Production
Foodservice System Operation
Supervision In Hospitality And Tourism Industy
Introduction To Hospitality And Travel Law
Fundamental Of Management
Fundemantal Of Marketing
HM 242 - BACHELOR SCIENCE (HONS.) FOOD SERVICE MANAGEMENT
PROGRAMME OFFERED AT
Designed to equip students with the knowledge, skill and ability to take up challenges in managing the diverse foodservice management activities.
In order to produce high-performing foodservice business leaders and managers, the curriculum focuses on nearly every aspect of the foodservice business such as operations, revenue management, human resources, training, marketing, merchandising, and customer service.
In meeting the foodservice industries demands, the programme ensures graduates are equipped with skills and the know-how to increase customer satisfaction and retain and motivate employees.
Graduates also understand issues such as maximizing profitability, forecasting the market, protecting assets besides assuring food quality and understanding nutrition and food science.
Graduates are expected to fulfil the following outcomes upon graduation:
Able to identify principles and apply knowledge in foodservice operation.
Able to apply technical skills necessary for operational efficiency and productivity.
Able to make decisions based on the knowledge of managing foodservice organizations.
Able to apply professional written and oral communication skills in management of foodservice.
Able to demonstrate ability to relate social responsibility through safety, hygiene, nutrition and related issues in foodservice.
Able to display ethical values and positive attitude in achieving organizational goals.
Able to utilize all resources to enhance knowledge and managerial skill for continual professional growth and life- long learning.
Able to demonstrate innovative managerial and entrepreneurial characteristics and professional behaviors.
Able to demonstrate good leadership skills and supervision in the organization.
NATIONAL KESATRIA 1
INTRODUCTION TO MANAGEMENT
INTRODUCTION TO MARKETING
INTRODUCTORY MANDARIN (LEVEL I)
INTERMEDIATE FINANCIAL ACCOUNTING AND REPORTING
ISLAM AND ASIAN CIVILIZATION
FUNDAMENTALS OF ENTREPRENEURSHIP
NATIONAL KESATRIA 2
INTRODUCTORY MANDARIN (LEVEL 2)
ENGLISH FOR ACADEMIC READING
NATIONAL KESATRIA 3
FOODSERVICE SYSTEM MANAGEMENT
FOOD SAFETY MANAGEMENT
HOSPITALITY SERVICE MANAGEMENT
FUNDAMENTALS OF HOSPITALITY AND TOURISM INDUSTRY
INTRODUCTORY MANDARIN (LEVEL 3)
ECONOMICS FOR HOSPITALITY MANAGEMENT
ENGLISH FOR ACADEMIC WRITING
PRINCIPLES OF ENTREPRENEURSHIP
MENU DESIGN AND ENGINEERING
NUTRITION FOR FOODSERVICE PROFESSIONALS
EXPERIMENTAL PERSPECTIVE OF FOOD
HOSPITALITY AND TOURISM LAW
ENGLISH FOR ORAL PRESENTATIONS
FOOD RETAILING MANAGEMENT AND TECHNOLOGY
FOODSERVICE FACILITIES DESIGN AND LAYOUT
HUMAN RESOURCE MANAGEMENT FOR FOODSERVICE ORGANIZATIONS
HOSPITALITY MANAGERIAL ACCOUNTING
HOSPITALITY RESEARCH METHODS
STATISTICS FOR BUSINESS AND SOCIAL SCIENCES
FOODSERVICE YIELD MANAGEMENT
FOODSERVICE INFORMATION TECHNOLOGY AND E-COMMERCE
HALAL AND QUALITY STANDARD FOR FOODSERVICE ORGANIZATION
MANAGEMENT FOR FOODSERVICE ORGANIZATIONS
Graduates are expected to fulfil the following objectives after 5 years of graduation:
Semi-professionals in foodservices industry who analyses and apply the knowledge, understanding, practical and laboratory experiences to provide quality products and services to the government agencies and science-related industries.
Semi-professionals in foodservices industry who lead and engage in teams in problem solving tasks across disciplines through effectives communicative abilities.
Semi-professionals in foodservices industry who continues to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the service related industry.
Semi-professionals in foodservices industry who practice ethical and professional values in providing services to the recipients and provider of the service related industry.