Search results: 2100
E<span class="highlight">3</span>04-FSM57 E<span class="highlight">3</span>04-FSM57-Meal Management
BTVTEd Second Year
This course deals with the principles of food service organization and
management as well as personnel structure and functions in establishment,
aspects and supervision and their application in management.
E<span class="highlight">3</span>05-FSM58 E<span class="highlight">3</span>05-FSM58-Food Processing, Packaging and Labelling
BTVTEd Second Year
This course deals with the principles, methods and techniques of
processing and preserving foods for the future consumption. It also provides
general information on the importance, classification and functions of
packaging and labels.