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Quantity food production: Restaurant and event management 400


 
Module code VDS 400
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Menu planning for different food service systems and styles of food service. 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. The UN sustainable development goals #3; 8; 9; 11 and 12 are addressed during the theory components and practical sessions. Projects are focused on identifying not only critical areas of concern but also possible mitigating strategies thus encouraging initiatives to achieve good health and well-being, responsible industry consumption, production community engagement and economic growth. Restaurant management. Table setting, table serving, wine service, food and wine pairing, beverage management. Event planning and banqueting for hospitality.
Module credits 46.00
NQF Level 08
Prerequisites VDS 312
Contact time 2 lectures per week S1, 6 hours practical per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Year
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