| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY341E | INSTITUTIONAL FOOD SERVICES I | 5 | 3 | 3 | 4 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Sethi, M,(2004), Institutional Food Management, New Age International |
| Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons, |
| The BC Cook Articulation Committee. Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, 2015.https://opentextbc.ca/basickitchenandfoodservicemanagement/. |
| Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca |