The aim of this unit is to provide students with knowledge and understanding of the food manufacturing process, gaining insight into how hospitality organizations plan, manage and monitor food production in order to satisfy the business goals and customer requirements.
There are four learning outcomes to this unit:
1. Explain the different types of and influences on the design of food preparation and production systems
2. Identify the key principles and methods for planning food preparation and production
3. Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
4. Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation
