Dear Learners,
I am thrilled to welcome you to this exciting journey into the world of production management within the hospitality sector! My name is Madam Harriet, and I will be your guide as we explore the essential principles and practices that drive successful food and beverage operations.
In this course, we will delve into various aspects of production management, including menu planning, process design, inventory control, and quality assurance. Together, we will develop the skills necessary to enhance operational efficiency and deliver exceptional service in hospitality settings.
I encourage you to engage actively in our discussions, collaborate with your peers, and apply what you learn through practical exercises. Your participation is key to creating a vibrant and dynamic learning environment.
Thank you for choosing to study with us at [Your School Name]. I am excited to embark on this educational journey with you and look forward to seeing you grow as future leaders in the hospitality industry.
Let’s make this a rewarding and enjoyable learning experience!
Warm regards,
Madam Harriet
UNIT DESCRIPTION
This unit specifies the competencies required to plan, prepare and present stocks, soups and sauces. It involves the ability to prepare prepare brown white, chicken and
ish stocks. The ablity to prepare cream, puree, clear, broth, chowder, national and
veloutte soups. The ability to preapre brown and white sauces
This course is meant to equip learners with required skills to serve a customer and to handle all types of guests in a restaurant. This course is required to take three months maximum.
This course is about application of multiple means of representation to accomodate all type of learners.This course takes atleast three months for a learner to understand needs of the learners
