This course is intended to impart knowledge, skills and attitude to the trainee required for professional meal planning and management. It gives the trainee a broad knowledge of raw food materials and their application in meal management.
OBJECTIVES
At the end of the sub module, the trainee should be able to:
- Plan quality meals
- Apply knowledge to choose proper service equipment
- Follow correct service equipment
- Adopt emerging issues and trends in food and beverage service.
- Teacher: Judith Kitot