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FOOD SERVICE MANAGEMENT

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idris syamel

on 10 May 2015

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Transcript of FOOD SERVICE MANAGEMENT

HM 112 - DIPLOMA
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.
DEPARTMENT OF
FOOD SERVICE MANAGEMENT

PENANG CAMPUS
PUNCAK ALAM CAMPUS
TERENGGANU CAMPUS
Programme Structure
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.
Programme Outcome
COURSE OUTLINE
SEMESTER 1


CTU 101
Fundamental of Islam
(Elective)
ELC 120
Integrated Language Skills : Listening
HBU 111
National Kesatria 1
(Elective)
HTC 110
Basic Culinary Skills
HTC 160
Food Studies
HTF 160
Food Hygiene
HTM 130
Introduction Hospitality and Tourism Insudtry
TMC 101
Foundation Mandarin (Level 1)
(Elective)
CTU 151
Islamic Thought And Cilivization
HBU 121
National Kesatria 2
(Elective)
HTC 212
Basic Eastern Cookery
HTC 215
Fundamental Of Baking
HTF 200
Introduction To Nutrition
HTF 219
Fundamental Of Food Science
TMC 151
Foundation Mandarin (Level 2)
(Elective)


SEMESTER 3
ACC 106
Introduction To Financial Accountants And Reporting
CTU 265
Islamic Management Food and Tourism
(Elective)
ELC 230
Integrated Language Skills : Writing
HBU 131
National Kesatria 3
(Elective)
HTC 216
Commercial Food Production
HTF 255
Menu Planning And Develeopment
HTH 250
Food And Beverage Cost Control
HTH 272
Food And Beverage Service


ENT 300
Fundamental Of Entrepreneurship
HTF 226
Quantity Food Production
HTF 285
Foodservice System Operation
HTM 260
Supervision In Hospitality And Tourism Industy
LAW 277
Introduction To Hospitality And Travel Law
MGT 162
Fundamental Of Management
MKT 243
Fundemantal Of Marketing


SEMESTER 4
SEMESTER 5
HTF 303

Industrial Training
SEMESTER 2


HM 242 - BACHELOR SCIENCE (HONS.) FOOD SERVICE MANAGEMENT
PROGRAMME OFFERED AT
Programme Structure
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.
Programme Outcome
COURSE OUTLINE
SEMESTER 1
SEMESTER 2
SEMESTER 3
SEMESTER 4
SEMESTER 5
SEMESTER 6

HBU 111
NATIONAL KESATRIA 1
(Elective)
HTC445
MALAYSIAN CUISINE
HTC455
CULINARY ESSENTIAL
HTF681
INDUSTRIAL INTERNSHIP
MGT400
INTRODUCTION TO MANAGEMENT
MKT410
INTRODUCTION TO MARKETING
TMC401
INTRODUCTORY MANDARIN (LEVEL I)
(Elective)
ACC406
INTERMEDIATE FINANCIAL ACCOUNTING AND REPORTING
CTU551
ISLAM AND ASIAN CIVILIZATION
ENT300
FUNDAMENTALS OF ENTREPRENEURSHIP
HBU121
NATIONAL KESATRIA 2

(Elective)
HTF474
FOODSERVICE PRODUCTION
TMC451
INTRODUCTORY MANDARIN (LEVEL 2)

(Elective)
ELC500
ENGLISH FOR ACADEMIC READING
HBU131
NATIONAL KESATRIA 3
(Elective)
HTF423
FOODSERVICE SYSTEM MANAGEMENT
HTF463
HUMAN NUTRITION
HTF523
FOOD SCIENCE
HTF533
FOOD SAFETY MANAGEMENT
HTH500
HOSPITALITY SERVICE MANAGEMENT
HTM400
FUNDAMENTALS OF HOSPITALITY AND TOURISM INDUSTRY
TMC501
INTRODUCTORY MANDARIN (LEVEL 3)
(Elective)
ECO560
ECONOMICS FOR HOSPITALITY MANAGEMENT
ELC550
ENGLISH FOR ACADEMIC WRITING
ENT530
PRINCIPLES OF ENTREPRENEURSHIP
HTF552
MENU DESIGN AND ENGINEERING
HTF554
NUTRITION FOR FOODSERVICE PROFESSIONALS
HTF579
EXPERIMENTAL PERSPECTIVE OF FOOD
LAW438
HOSPITALITY AND TOURISM LAW

CTU555
MALAYSIAN HISTORY
ELC590
ENGLISH FOR ORAL PRESENTATIONS
HTC610
FOOD RETAILING MANAGEMENT AND TECHNOLOGY
HTF622
FOODSERVICE FACILITIES DESIGN AND LAYOUT
HTF663
HUMAN RESOURCE MANAGEMENT FOR FOODSERVICE ORGANIZATIONS
HTH611
HOSPITALITY MANAGERIAL ACCOUNTING
HTM606
HOSPITALITY RESEARCH METHODS
STA404
STATISTICS FOR BUSINESS AND SOCIAL SCIENCES
HTF661
FOODSERVICE YIELD MANAGEMENT
HTF670
FOODSERVICE INFORMATION TECHNOLOGY AND E-COMMERCE
HTF677
HALAL AND QUALITY STANDARD FOR FOODSERVICE ORGANIZATION
HTF683
MANAGEMENT FOR FOODSERVICE ORGANIZATIONS
HTM655
UNDERGRADUATE PROJECT
OBJECTIVE
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.
Full transcript