|Module code||VDB 420|
|Faculty||Faculty of Natural and Agricultural Sciences|
The professional food service manager’s roles, responsibilities and characteristics. Contemporary leadership and management styles in food service systems. Professionalism and ethics. Advanced food service systems and production management techniques and training facilitation. Marketing of food services.
|Prerequisites||VDB 321 GS and ABV 320|
|Contact time||3 lectures per week, 1 practical per week|
|Language of tuition||Double Medium|
|Academic organisation||Consumer Science|
|Period of presentation||Semester 1|
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