School Of ManagementFood Services SystemsWestern Sydney University Unit Code: 200145.1
Discipline: BUSINESS MANAGEMENT
Student Contribution Band: 3
Level: 2
Credit Points: 10
Assumed Knowledge
Advanced unit, basic knowledge of hospitality management is assumed.
About this Unit
This unit replaced by 200710 Managing the Food and Beverage Experience in 2009. Food services employ different catering systems for mass food production. A systems approach is examined. Cook-serve, cook-chill, cook-freeze and sous-vide systems are described. Technological and managerial principles are given with an emphasis on HACCP and quality control management. Production management in large scale catering is examined - including topics like capacity management, estimation of raw materials needs and organisation of supply, production scheduling (labour/equipment), stock estimation and rotation, delivery schedules and application of IT technology.