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BACHELOR SCIENCE (FOOD SERVICE MANAGEMENT)

           

BIL

CODE

COURSE NAME

CREDIT

SYNOPSIS

1

FSM 3203

 

Functionality Of Food Ingredients

3 (2+1)

 

This course covers the role, properties and application of food components in food preparation and production. The functions and effects of ingredients are also discussed.

2

FSM 3204

 

Nutrition In Foodservice

3 (2+1)

 

This course covers the properties of nutrients and their importance in preparing a balanced menu for the general public and specific group. The changes in nutrient content during storage, processing and food preparation are also emphasized.

3

FSM 3205

 

Microbiology in Foodservice

3 (2+1)

 

This course covers the importance and effects of microbiological hazard on the foodservice industry. The importance of food safety and handling is also emphasized.

4

FSM 3302

 

Basic Theory of Food Preparation

3 (3+0)

 

This course covers the principles, techniques and skills needed in quantity food production. Emphasize is given to the management of raw materials, food production and interpersonal skills.

5

FSM 3303

 

Fundamental Laboratory for Food Preparation

2 (0+2)

 

This course covers the various basic menu preparations. The mis en place of raw materials, techniques of food preparation and serving are also discussed.

6

FSM 3401

 

Restaurant Services

2 (0+2)

 

This course covers the important aspect of handling different cultural functions. The aspects of exclusive service and food garnishing are also discussed.

7

FSM 3501

 

Menu Development

3 (3+0)

 

This course covers the principles of cost planning and control in menu development. The development of specific menu is also emphasized.

8

FSM 3602

 

Human Resource in Foodservice

3 (3+0)

 

This course covers the principles and practices of human resource management. The human resource activities pertaining to recruitment, training and development are also emphasized.

9

FSM 3604

 

Foodservice Management and Cost Control

3 (3+0)

This course covers the important principles and concepts in foodservice cost control system. The cost control procedures are also emphasized.

10

FSM 3605

 

Quantity Procurement in Foodservice

3 (3+0)

 

This course covers the purchasing procedures for raw materials and non-food items. The specification and handling of the items are emphasized

11

FSM 4101

 

Research Methods in Foodservice

3 (2+1)

 

This course covers the basic principles of conducting scientific research. The usage of statistical software to analyze data dan the method of interpretating research result is also emphasized.

12

FSM 4206

 

Hygiene and Sanitation in Foodservice

2 (2+0)

 

This course covers the importance of sanitation and hygiene in foodservice operations. The principles of sanitation and hygiene for personal and foodservice establishment are emphasized. Good Manufacturing Practice (GMP) and food quality management system are also discussed.

13

FSM 4207

Experimental Food in Foodservice

3 (1+2) 

This course covers scientific approach in food product innovation. The need to produce new products is emphasized.

14

FSM 4304

 

Advanced Food Preparation

3 (1+2)

 

This course covers commercial food preparation, presentation and service. The effectiveness and efficiency of teamwork are emphasized.

15

FSM 4305

 

Western Cuisine

3 (1+2)

 

This course covers the basic principles and techniques in Western cuisines preparation. Emphasize is also given to the development of Western cuisines. 

16

FSM 4306

 

Asian Cuisine

3 (1+2)

 

This course covers the basic principles and techniques in Asian cuisines preparation. Emphasize is also given to the development of Asian cuisines. 

17

FSM 4503

 

Information System in Foodservice

3 (2+1)

 

This course covers the computer technology management which includes the aspect of planning, organization, technology usage, administration and marketing in the food institution.

18

FSM 4504

 

Equipment Layout and Design for Foodservice Facilities

3 (2+1)

 

This course covers the effective layout and design of foodservice equipments and facilities. The computer application is also introduced.

19

FSM 4603

 

Marketing and Sales in Foodservice

3 (3+0)

 

This course covers the marketing principles and consumer behavior in foodservice. Activities pertaining to marketing planning and sales are also discussed.

20

FSM 4606

 

Foodservice Operations Management

3 (3+0)

 

This course covers the application of analytical techniques in the foodservice industry. Emphasize is given to the application of modelling theory in planning and decision-making.

21

FSM 4607

 

Foodservice Strategic Management

3 (3+0)

 

This course covers the principles of strategic management in the foodservice. The process of strategies development in the foodservice institution is also emphasized

22

FSM 4701

 

Foodservice Operational System

3 (3+0)

 

This course emphasizes on the management of foodservice systems and operations. The productivity improvement and technology application are also discussed.

23

FSM 4703

 

Institutional Management

3 (3+0)

 

This course covers the effective techniques in managing and handling foodservice institution. Activities pertaining to the foodservice institution operations are also discussed.

24

FSM 4704

 

Beverage and Bar Management

3 (3+0)

 

This course covers the principles of alcoholic and non-alcoholic beverages production. The various aspects of beverage management are also discussed.

25

FSM 4803

 

Foodservice Industrial Law

3 (3+0)

 

This course covers the laws pertaining to the formation and operations of foodservice institutions. The related food acts and regulations are also discussed.

26

FSM 4804

 

Contract and Franchise in Foodservice

3 (3+0)

 

This course covers the basic and principles of contract and franchise development. The development and evaluation of a contract in the foodservice organization are also emphasized.

27

FSM 4901

 

Industrial Training

12 (0+12)

 

This course covers an industrial training for a period of 24 weeks at various selected government agencies, companies or factories. The training is organized jointly by the coordinator and supervisor or the manager from the related agencies, company or factory.

28

FSM 4977

 

Seminar

1 (0+1)

 

This course covers the preparation and techniques of effective presentation. Students are required to present the findings of their research project.

29

FSM 4999

 

Final Year Project

6 (0+6)

 

The course covers the implementation of research project and scientific writing techniques. Students are required to produce a systematic academic writing


Updated:: 20/12/2013 [ira_yusoff]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1511468150