Teaching Responsibility
LJMU Schools involved in Delivery:
LJMU Partner Taught
Learning Methods
Lecture
Seminar
Module Offerings
4507SSLNLC-JAN-PAR
Aims
This module focuses on the management of the food production department, identifying significant operational functions in various operations, design and control. This module will enable students to be able to predict and plan for future changes and challenges in the industry
Learning Outcomes
1.
Evaluate a relevant and current issue in food production management
2.
Investigate its effect within the tourism and hospitality industry
Module Content
Outline Syllabus:Students will investigate a range of food issues related to the hospitality industry and its management. They will then conduct an in-depth investigation into one particular topic that could relate to their placement and its effect on the management of food production
Additional Information:Students will conduct a critical analysis of kitchen hygiene in a kitchen environment. Students will undertake food hygiene training. Students will also undertake 2 to 5 days practical kitchen training and practical skills development including food preparation skills, food service skills, culinary skills. Students will also participate in culinary master-classes in order to develop food production skills.
Assessments
Essay
Essay