It explores ways in which technology can be used to give guests greater value for their dining expenses and improve efficiency
- Developing Managerial skills and organization of the Department
- Developing knowledge about Nutrition in foodservice
- To be able to synthesize food and drinks menu
- Knowing of markets and products- Handling purchasing
- Decide what kind of serving to use, be able to implement and teach
- Be able to prepare costing, budgets and monitor revenues relative to costs.
- Be able to assign work for effective performance at work