The course explores the fundamental principles and functions of food and beverage management. Emphasis is given on the different types of food and beverage establishments; their structure, organization and functional areas; career opportunities; food and beverage marketing (including public relations and merchandising); menu planning and analysis; modern principles used in product purchasing, receiving, storing, and issuing; and production (basic cooking methods) and service methods. In addition, the course covers applied foodservice sanitation principles and practices, including the Hazard Analysis Critical Control Point (HACCP) system, HR related issues including recruiting and turnover, and industry trends and developments including franchising and environmental issues.
An applied sciences research-orientated university, promoting research excellence and innovation for the benefit of science and society. Recently developed strategic plan gives emphasis on campus life, student experience and sustainable development within the 17 UNSDG’s framework.
CUT is young, public university, established in 2004, first outside the capital city, attracted high-caliber researchers and students.
