Courses list

Wersja polska

Course code: NZCS10087o16
Semester: 2016/2017 winter
Name: Consumer service
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 12 / 12 / 0
Lecturer: dr inż. Danuta Figurska – Ciura
Language of instruction: Polish


Learning outcomes: Knowledge: Student explains the structure of the food service market in Poland, identifies the types of catering establishments (cafeterias, restaurants, bars, snack bars, etc.), describes the catering technology. Students recognize and name different types of raw materials, intermediates and products. Is familiar with computer programs to handle the raw material economy in catering technology. Is able to characterize the technical requirements for machinery, equipment and small equipment used in food production. Student lists and explains the factors influencing the technological process. Defines the legal and organizational requirements catering operation. Calculates key indicators of economic efficiency of catering establishments. It describes the technical and sanitary requirements in various catering establishments. Identifies and characterizes the needs of different consumer groups. He knows the basic techniques of customer service. He knows the basic elements of technological design of different types of catering establishments. Skills: Students can identify organizational and technical conditions of the catering facility and selects the technological process to the requirements of different consumer groups. Sets the recipe and keep the records, used different systems of food production. Operate machinery and equipment according to specifications and safety regulations. Designs and develops technology in different types of catering, is able to choose technical equipment. Calculates the demand for raw materials and materials necessary for production. Organizing the production process in a food service establishment. Uses the computer programs applicable in catering technology. Implements a quality system in catering establishments. Specifies the organizational and technical requirements and sanitary in various establishments, perform activities related to the production of food and consumer service in a variety of catering establishments.

Competences: Student cares about the principles of good hygiene practice in the production process, has an active attitude and creativity in organizing the workplace. Is aware of the complexity of the technological process in catering establishments and demonstrates an understanding of their various aspects. Student is able to work in a team, is sensitive to the needs of colleagues and subordinates, comply with the rules of professional conduct. Is aware of the role of rational nutrition and able to implement the principles of rational nutrition, taking into account the specific needs of different consumer groups. The student is open to the implementation of new technical and technological solutions in catering establishments.

Prerequisites: food technology, basic catering technology, human nutrition, mechanics, technological design, basic of food law, quality management systems

Course content: Food service market in Poland. Modern technical equipment and food production systems in catering. Resource economy. Organizational and economic conditions of different types of catering establishments. Legal requirements in catering operation. Hygiene and health and safety requirements and quality assurance systems in catering. Elements of technological design of catering establishments. The practical realization of the principles of rational nutrition, taking into account the specific needs of different consumer groups. Consumer service.

Recommended literature: 1. Obsługa konsumenta w gastronomii i cateringu, 2008, Czarniecka- Skubina E. Wydawnictwo SGGW 2. S. Edelstein, Jones and Bartlet Publishers, 2007, The theory of catering, Kinston R., Ceserani V., EPD of Hadoker and Stoghton Ltd., 3. Wyposażenie zakładów gastronomicznych z elementami projektowania, 1999, Neryng A., Wyd. SGGW 4. Higiena produkcji żywności, 2001, Kołożyn – Krajewska D., Wydawnictwo SGGW

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