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UNIVERSITI TEKNOLOGI MARA
Course Name (English) FOOD SERVICE CATERING OPERATION
Course Code HTF267
MQF Credit 3
Course Description This course exposes student to an application of principles in foodservice catering operation in utilizing institutional equipment and procedures. The course includes quantity food planning, procurement, and service.
Transferable Skills Practical Skills
Teamwork
Responsibility
Teaching Methodologies Practical Classes, Supervision
CLO
CLO1 Display appropriate cooking methods for catering operation in different occasions.
CLO2 Perform effective communication skills in foodservice catering operation.
CLO3 Demonstrate entrepreneurial skills in foodservice catering operation.
Pre-Requisite Courses No course recommendations
Reading List
Recommended Text
  • Considine, D. M. 2012, Foods and food production encyclopedia, Springer Science & Business Media
  • Dopson, L. R., & Hayes, D. K. 2015, Food and beverage cost control, John Wiley & Sons
  • Mattel, B. 2015, Catering: a guide to managing a successful business operation, John Wiley & Sons
  • 4. Payne-Palacio, J., & Theis, M. 2009, Introduction to food service, Pearson/Prentice Hall
  • Shiring, S. B. 2013, Professional Catering, Cengage Learning
Reference Book Resources
  • Wayne Gisslen 2014, Professional Cooking, 8 Ed., Wiley [ISBN: 978-1-118-63]
Article/Paper ListThis Course does not have any article/paper resources
Other ReferencesThis Course does not have any other resources