This course is not currently offered, please contact the school or faculty of your program.

Course description

NOT 2008. The aim of the course is to provide a foundation of knowledge in the principles of food production for non-domestic consumption. It will incorporate some of the major operations issues for managers, which include the development of an HACCP-based food safety management program, a risk-management approach to occupational health and safety and menu planning which conforms to contemporary nutritional guidelines. The course will involve a series of lectures with supporting cookery practicals.