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HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management

This course outlines the operations of the various types of foodservice establishments based on the systems and sub-systems approach. The activities and technicalities of the operational phases involved in foodservice operations are emphasized. Topics also cover equipment classification, selection a...

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Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/98959/1/98959.pdf
https://ir.uitm.edu.my/id/eprint/98959/
https://aims.uitm.edu.my/
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id my.uitm.ir.98959
record_format eprints
spelling my.uitm.ir.989592024-07-24T07:41:11Z https://ir.uitm.edu.my/id/eprint/98959/ HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA This course outlines the operations of the various types of foodservice establishments based on the systems and sub-systems approach. The activities and technicalities of the operational phases involved in foodservice operations are emphasized. Topics also cover equipment classification, selection and maintenance in relation to planning and design of a foodservice facility. Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/98959/1/98959.pdf HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management. [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Curriculum
Universiti Teknologi MARA
spellingShingle Curriculum
Universiti Teknologi MARA
UiTM, Faculty of Hotel and Tourism Management
HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management
description This course outlines the operations of the various types of foodservice establishments based on the systems and sub-systems approach. The activities and technicalities of the operational phases involved in foodservice operations are emphasized. Topics also cover equipment classification, selection and maintenance in relation to planning and design of a foodservice facility.
format Teaching Resource
author UiTM, Faculty of Hotel and Tourism Management
author_facet UiTM, Faculty of Hotel and Tourism Management
author_sort UiTM, Faculty of Hotel and Tourism Management
title HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management
title_short HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management
title_full HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management
title_fullStr HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management
title_full_unstemmed HTF723: Foodservice Operations / Faculty of Hotel and Tourism Management
title_sort htf723: foodservice operations / faculty of hotel and tourism management
url https://ir.uitm.edu.my/id/eprint/98959/1/98959.pdf
https://ir.uitm.edu.my/id/eprint/98959/
https://aims.uitm.edu.my/
_version_ 1806422131070730240
score 13.188404

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