|Module code||VDB 321|
|Faculty||Faculty of Natural and Agricultural Sciences|
Planning and layout of food service units for different food service systems. Equipment for food services. Factors influencing the choice and purchasing of equipment for different food service units. Hygiene and safety in food services. management in food service systems. Financial management in food services.
|Service modules||Faculty of Health Sciences|
|Prerequisites||Natural and Agricultural Sciences students: VDS 322 #|
|Contact time||1 practical per week, 3 lectures per week|
|Language of tuition||Afrikaans and English are used in one class|
|Period of presentation||Semester 2|
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