This course deals with concepts which will
enable students to develop comprehensive knowledge, skills and attitudes
necessary in food and beverage cost control systems and construct menus
effectively at profitable prices taking into consideration constraints,
preparation and other variables affecting the over-all control measures done in
any food and beverage service operations.
This
course aims to enable the students to recognize and measure quality service
management in a hospitality and tourism related organization and to develop
strategies for continuous improvement.
This course aims to enable the students to learn about traditional forms of weaving, woodwork and other crafts, where they are done, how and by whom, and their artistic and social purposes. (CMO 20, S. 2013 page 9).
This course deals with concepts which will
enable students to develop comprehensive knowledge, skills and attitudes
necessary in food and beverage cost control systems and construct menus
effectively at profitable prices taking into consideration constraints,
preparation and other variables affecting the over-all control measures done in
any food and beverage service operations.
The
student will learn theoretical knowledge and demonstrate practical skills in
basic culinary tasks, basic food preparation and food presentation in a
commercial establishment. Topics will include the following: Application of
basic techniques of commercial cookery; Application of standard safety
procedures for handling foodstuffs; Clean and maintain kitchen equipment and
utensils; Organize and prepare food product and meals; Prepare and store in a
safe and hygienic manner; Receive and securely store in-coming goods; Establish
and maintain quality control in food production ; Identify, prepare and portion
various meats; Prepare appetizers and salads; Prepare soups, stock and sauces;
Prepare vegetables, eggs and farinaceous dishes; Present and display food
products in international industry standards while maximizing the use of
existing local raw food ingredients but also of internationally-available food
ingredients in the market.
This
course aims to enable the students to recognize and measure quality service
management in a hospitality and tourism related organization and to develop
strategies for continuous improvement.
This
course will cover the workings, operations, and the integrative activities of
major stakeholders in the Tourism and Hospitality Industry. The student will
also gain knowledge on managing and marketing a service-oriented business
organization. Apart from the scope and structure of travel organizations, it
provides in depth study of the nature an distinctive characteristic of each
sector of the entire tourism industry, focusing on management, organization and
planning of specific business strategies for the various entities in the local setting.
This will also involve the analysis of the possible impacts of external factors
and trends on the different tourism industry sectors and specific types of
business. Moreover, this course shall discuss safety features and standards
adopted by tourism and hospitality related establishments known internationally
like the provisions of IATA and SOLAS training. It will also look into client
profiling such as it relates to aligning strategic and tactical solutions to
the business. The course also identifies the employment opportunities available
in each sector and the corresponding qualification of a job.
This course aims to enable the students to learn about traditional forms of weaving, woodwork and other crafts, where they are done, how and by whom, and their artistic and social purposes. (CMO 20, S. 2013 page 9).
This course deals with concepts which will
enable students to develop comprehensive knowledge, skills and attitudes
necessary in food and beverage cost control systems and construct menus
effectively at profitable prices taking into consideration constraints,
preparation and other variables affecting the over-all control measures done in
any food and beverage service operations.
This
course aims to enable the students to recognize and measure quality service
management in a hospitality and tourism related organization and to develop
strategies for continuous improvement.
This
course will cover the workings, operations, and the integrative activities of
major stakeholders in the Tourism and Hospitality Industry. The student will
also gain knowledge on managing and marketing a service-oriented business
organization. Apart from the scope and structure of travel organizations, it
provides in depth study of the nature an distinctive characteristic of each
sector of the entire tourism industry, focusing on management, organization and
planning of specific business strategies for the various entities in the local setting.
This will also involve the analysis of the possible impacts of external factors
and trends on the different tourism industry sectors and specific types of
business. Moreover, this course shall discuss safety features and standards
adopted by tourism and hospitality related establishments known internationally
like the provisions of IATA and SOLAS training. It will also look into client
profiling such as it relates to aligning strategic and tactical solutions to
the business. The course also identifies the employment opportunities available
in each sector and the corresponding qualification of a job.
The
student will learn theoretical knowledge and demonstrate practical skills in
basic culinary tasks, basic food preparation and food presentation in a
commercial establishment. Topics will include the following: Application of
basic techniques of commercial cookery; Application of standard safety
procedures for handling foodstuffs; Clean and maintain kitchen equipment and
utensils; Organize and prepare food product and meals; Prepare and store in a
safe and hygienic manner; Receive and securely store in-coming goods; Establish
and maintain quality control in food production ; Identify, prepare and portion
various meats; Prepare appetizers and salads; Prepare soups, stock and sauces;
Prepare vegetables, eggs and farinaceous dishes; Present and display food
products in international industry standards while maximizing the use of
existing local raw food ingredients but also of internationally-available food
ingredients in the market.
This
course aims to enable the students to recognize and measure quality service
management in a hospitality and tourism related organization and to develop
strategies for continuous improvement.
This course aims to enable the students to learn about traditional forms of weaving, woodwork and other crafts, where they are done, how and by whom, and their artistic and social purposes. (CMO 20, S. 2013 page 9).
This course deals with concepts which will
enable students to develop comprehensive knowledge, skills and attitudes
necessary in food and beverage cost control systems and construct menus
effectively at profitable prices taking into consideration constraints,
preparation and other variables affecting the over-all control measures done in
any food and beverage service operations.
The
student will learn theoretical knowledge and demonstrate practical skills in
basic culinary tasks, basic food preparation and food presentation in a
commercial establishment. Topics will include the following: Application of
basic techniques of commercial cookery; Application of standard safety
procedures for handling foodstuffs; Clean and maintain kitchen equipment and
utensils; Organize and prepare food product and meals; Prepare and store in a
safe and hygienic manner; Receive and securely store in-coming goods; Establish
and maintain quality control in food production ; Identify, prepare and portion
various meats; Prepare appetizers and salads; Prepare soups, stock and sauces;
Prepare vegetables, eggs and farinaceous dishes; Present and display food
products in international industry standards while maximizing the use of
existing local raw food ingredients but also of internationally-available food
ingredients in the market.
The
student will learn theoretical knowledge and demonstrate practical skills in
basic culinary tasks, basic food preparation and food presentation in a
commercial establishment. Topics will include the following: Application of
basic techniques of commercial cookery; Application of standard safety
procedures for handling foodstuffs; Clean and maintain kitchen equipment and
utensils; Organize and prepare food product and meals; Prepare and store in a
safe and hygienic manner; Receive and securely store in-coming goods; Establish
and maintain quality control in food production ; Identify, prepare and portion
various meats; Prepare appetizers and salads; Prepare soups, stock and sauces;
Prepare vegetables, eggs and farinaceous dishes; Present and display food
products in international industry standards while maximizing the use of
existing local raw food ingredients but also of internationally-available food
ingredients in the market.
This
course will cover the workings, operations, and the integrative activities of
major stakeholders in the Tourism and Hospitality Industry. The student will
also gain knowledge on managing and marketing a service-oriented business
organization. Apart from the scope and structure of travel organizations, it
provides in depth study of the nature an distinctive characteristic of each
sector of the entire tourism industry, focusing on management, organization and
planning of specific business strategies for the various entities in the local setting.
This will also involve the analysis of the possible impacts of external factors
and trends on the different tourism industry sectors and specific types of
business. Moreover, this course shall discuss safety features and standards
adopted by tourism and hospitality related establishments known internationally
like the provisions of IATA and SOLAS training. It will also look into client
profiling such as it relates to aligning strategic and tactical solutions to
the business. The course also identifies the employment opportunities available
in each sector and the corresponding qualification of a job.
This course aims to enable the students to learn about traditional forms of weaving, woodwork and other crafts, where they are done, how and by whom, and their artistic and social purposes. (CMO 20, S. 2013 page 9).
This course deals with concepts which will
enable students to develop comprehensive knowledge, skills and attitudes
necessary in food and beverage cost control systems and construct menus
effectively at profitable prices taking into consideration constraints,
preparation and other variables affecting the over-all control measures done in
any food and beverage service operations.