Large-scale food production and restaurant management 322
Faculty of Natural and Agricultural Sciences
Module 1: Restaurant management. Table setting, table serving, wine service, food and wine pairing, beverage management Module 2: Menu planning for different food service systems and styles of food service. Module 3: Large scale food procurement, consumption and storage. Practical work: Principles of large-scale food preparation and the practical application thereof in a practical restaurant situation. Recipe formats and adjustment applicable to large-scale food preparation. Work scheduling and the practical exposure to the use of large scale catering equipment in a real life situation.
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