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Food Production, Practical Supervision

Course Code KMGT-200
Lecture hours per week
Lab hours per week
Course Availability: Open
Description: Kitchen Managers, entering the food service industry, must be equipped to meet the extensive requirements and challenges of their chosen profession. They are responsible for making sure that the food they serve is wholesome and safe to eat, and served in a timely and efficient manner. Furthermore, they must ensure that they have a well-trained staff working in a safe and clean environment. All this must be accomplished while calculating, tracking and controlling the cost of both food and labour. In this practical course the student will have an opportunity to be part of a team and supervisor of that team for a real food service operation.