Describe classic functions of management and human resource management in food service institutions. |
Apply basic food principles and skills in buying, receiving, storing, preparing and controlling steps. |
Classify the Food Service Systems. |
Plan menu and standard recipes according to individual/group needs. |
Demonstrate appropriate sanitation and safety principles in food service institutions. |
Perform the appropriate organization according to types of food service institutions. |
Organise kitchen design, tools and equipment to improve workflow and efficiency of operations. |