. Introducing types of Food Service systems
(profitable &non-Profitable Institutions), and their management. Covers the
design and layout of different Units. Discussing Menu planning and factors with
examples of scientific and technical considerations applied during meal
preparation and services.
Intended learning outcomes
If the student successfully completes the course, he will be able toGet acquainted with the various types of food services in the public and private sectorsPlaced in the list of job descriptions for workers in various health institutionsLinks the food and nutrition departments of the institution and ways of cooperation between themEmploys different methods to produce safe food and provide it to suit the target groupPerforms inspection procedures according to the requirements to ensure proper nutrition and food safety
Teaching and learning methods
Dialogue discussing the use of information network
