The course also covers basic food decorations and garnishments. Emphasis is on identification, selection, use and handling of ingredients. Planning techniques for buffet operations are included. Students must register for a lecture and laboratory section. This course is a study of the supervision of personnel in the food service industry.
Emphasis is on the role of the first-line supervisor.
Topics include dealing with time demands, people, pace, attitudes and special problems inherent in the food service industry. This course is designed to provide an introduction to planning a food service facility. Topics addressed include equipment selection, need analysis, pricing, space utilization, planning for efficiency of time and motion, work and product flow. The designing of a food service facility and use of templates will be included as part of the course. This course is a continuation of CART 131.