Course
Semester 1/2021 (2564)
- Timetable
- HIR3307 Concept Design for a Major Event or Function
- IHR3306 Cake and Creams Preparation Lab
- IHR2302 Food Safety and Hygiene
- HIM3306 Banqueting and Catering Management
Semester 3/2020 (2563)
- Timetable
- HIR3305 Restaurant Revenue and Costs Management
- HHM1203 Service Psychology
Semester 2/2020
HIM3310 Meeting and Catering Management
Banqueting department introduction, organization chart, food and beverage knowledge, types of banquet catering and events, type of service, type of table setting for banqueting and catering, planning, pricing, organization, and preparation for the event, event decoration, problem solution, planning, and production of food from assorted cuisines, the process of managing function, introduction to MICE business, staff preparation, banquet cost control.
HIR3308 Kitchen Management and Operation
History, background, and development of kitchen, kitchen operation structure, various kitchen functions and responsibilities of each position, preparation before cooking, planning the menu, basic knife skill and equipment, the appliances and how to maintain equipment and appliances in the kitchen, kitchen operation and management, teaching practice perform basic kitchen, maintenance and safety in the kitchen, on the job training and kitchen operation projects.
HIR3407 Salad and Appetizers
Prepare, select, and present of hot and cold salads ingredients in vegetables and fruits, vinegar and oils, meat, poultry and seafood, herbs, spices, and flavoring, prepare garnishes, understand nutrition balance, prepare and present hot and cold appetizers, cleaning, peeling, and cutting of ingredients, portioning and wastage included.
IHH2302 Food and Beverage Management and Operation
Principles of food and beverage service operations, business practices and trends, managerial skills, management policies, reduction of costs and quality assurance, provide a link between kitchen and service area, menu planning, production, standard safety procedure for handling foodstuff, clean and tidy beverage and food service areas, develop and maintain food and beverage product knowledge, organize and prepare food products and services.
Semester 1/2019
HIR3307 Concept Design for Major Event or Function
Interpret the scope and context of this competence, differences between enterprises and workplaces, facilitates holistic assessment, designing a concept for a major event or function in a range of outlets within the labor divisions of the hotel and travel industries, identify key objectives of event, concept, theme and format of event and prepare a concept plan.
HIR2302 Food Hygiene and Workplace Safety Procedure
Definitions, fundamentals of hygiene and sanitation for both personal and in work place, topics cover personal health and hygiene, proper food handling according international principles, causes of food borne illness, biological, chemical and physical hazards, cross-contaminations, and food preservation technologies, restaurant business food safety for both front and back of the house, and how to treat themselves from incidents in workplace.
HIR3406 Breakfast and Sandwiches Preparation
Knowledge, practice and present various types of egg menus, serving as international, sunny-side up, over-easy, scramble egg, poached egg, omelets, French toasts, pancakes and syrups, hot and cold sandwiches, variety of spreads and fillings using standard recipes, used appropriate equipment and utensils, minimize wastage from using products, cut and present sandwiches appropriately, store and label filling, spreads in correct conditions.
HIR3407 Salad and Appetizer
Prepare, select, and present of hot and cold salads ingredients in vegetables and fruits, vinegar and oils, meat, poultry and seafood, herbs, spices, and flavoring, prepare garnishes, understand nutrition balance, prepare and present hot and cold appetizers, cleaning, peeling, and cutting of ingredients, portioning and wastage included.