HTM 306 : Food Production and Catering

Prerequisites: Senior standing, ACC 201, MKT 201

This course introduces students to the operations in the food production department. The course covers major topics such as kitchen administration, personnel management in the kitchen, budgetary control, production management, and product research and development. More specifically, students will learn details about frozen desert and its classification types and methods; developing a good food production team through proper allocation of work and planning, scheduling, and budgeting; communication with other departments, liaison with customers/guests, and maintaining records, and testing new recipes and equipment and food trials. Relevant software applications will be used.