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Food Service Management - (FSML-601) (HND): Course Content

Food Service Management (FSM) encompasses all aspects of planning, organizing, directing, and controlling the operations of a food service establishment.

Course Outline

Food service management: introduction; position, manage and leverage a successful food
service operation;
• The compilation of management practices: tools and techniques, essential approaches.
• Food service industry: history, segmentation and managerial implication, menu planning and development,• recipe standardization, costing and analysis, food supply chain management, distribution channels,
• supplier selection, purchasing, equipment selection, forecasting, storage management,
• product inventory management, human resource management, customer services, marketing. Food safety: GMP, HACCP.

Course Description and Learning Outcomes

Course Description:
The Food Service Management course focuses on the principles and practices of managing food service operations. Students will explore topics such as menu planning, cost control, staff management, and quality assurance. The course aims to equip students with the skills needed to efficiently run food service establishments and ensure high standards of service and food safety.
Learning Outcomes:
•To describe the key milestones of food service industry
•To relate the current trends in food service operations and evolution through the business life cycle
•To explain the art underlying menu development and method for recipe standardization
•To understand the planning considerations vital for creating a successful food service operation