ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10068o15Semester: 2015/2016 winter
Name: Catering Technology and Management
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 4
Hours (Lectures / Tutorials / Other): 30 / 15 / 0
Lecturer: dr inż. Danuta Figurska – Ciura
Language of instruction: Polish
Learning outcomes: Knowledge: Student defines catering as a link of pub food industry, explains the structure of the food service market in Poland, identifies the kinds and types of individual and the system catering establishments. Describes the catering service as a product. Identifies and characterizes the catering needs of different consumer groups. Indicates the basic techniques of customer service. He knows the basics of marketing in catering. Lists professional activities and marketing strategies in catering. He knows the issues of pricing, distribution and promotion of catering services. Is familiar with computer programs to support resource management n catering technology. Characterize technical requirements and other factors affecting the technological process. Describes the basic indicators of economic calculation in catering. Defines the legal and organizational requirements for the operation of catering fascilities. He knows the technical and sanitary requirements in a variety of catering establishments. Understand the issues of quality assurance systems in catering establishments Competences: Students can identify organizational and technical conditions of the various types of catering establishments. Student is able to offer catering services tailored to the needs of different consumer groups. Designing the production process and selects the equipment, raw materials necessary for production. Sets the raw material demand from the recipe and keeps records storage. He uses basic computer programs used in catering technology. Specifies the organizational and technical requirements and sanitary various dining establishments under the provisions of the law. Planning activities associated with the production of food and consumer support in a variety of catering establishments. Students calculate basic indicators of economic efficiency dining establishments. Creates projects quality assurance systems in catering establishments.
Competences: Student demonstrates proactive and creative in organizing the workplace. Is aware of the complexity of the process in catering establishments and demonstrates an understanding of their different aspects. Able to work in a team is sensitive to the needs of co-workers. Is aware of the role of catering food economy. It is open to the specific needs of different consumer groups. The student understands the need for new solutions implemented technical, technological and marketing in catering establishments.
Prerequisites: Food technology, Human nutrition I, Mechanics,
Course content: Food service market in Poland and over the world. Gastronomy as a link of the food economy. Catering service as a product. Individual and system gastronomy, kinds and types of facilities and catering services. Modern technical equipment, catering and food production systems and meet consumer needs. Legal requirements in catering operation. Sanitary requirements, health and safety and quality assurance systems in catering. Organizational and economic conditions of the various types of dining establishments. Economy and raw materials in the catering industry. Technological design elements of catering establishments. Fundamentals of marketing in gastronomy. Professional activities and marketing strategies in catering. Issues concerning pricing, distribution and promotion of catering services. Basic indicators of economic efficiency in catering. Computer programs to support resource management in catering. Basic techniques of customer service.
Recommended literature: 1. Marketing w gastronomii 2011, Sala J., Polskie Wydawnictwo Ekonomiczne 2. Organizacja i technika pracy w zakładzie gastronomicznym, 2008, Witkiewicz Z. Wilgocki S. WSTiH Gdańsk 3. Zarządzanie hotelarstwem i gastronomią 2001, Knowles T., Polskie Wydawnictwo Ekonomiczne 4. Managing Food and Nutrition Services For the Culinary, Hospitality, and Nutrition Professions 2007 S. Edelstein, Jones and Bartlet Publishers, 5. The theory of catering, 1992, Kinston R., Ceserani V., EPD of Hadoker and Stoghton Ltd., 5. Podstawy technologii gastronomicznej, 1997, Zalewski S., WNT
Assessment methods: written exam
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