Unit Code: CKY303

Unit Name: Basic of Catering Control

Description: The course will provide students with the basic skills, knowledge and understanding to plan, prepare and control menu based catering in a simple catering operation. In the hospitality industry, as well as in the other service industry, basic cost control is a primary management tool. Basic cost controls are the keys to profit and most people are judged on the financial success of their operation. Rigid controls must be maintained on expenses because profit margins in relation to sales are extremely small. Like the skills of cooking, menu planning and catering control skills can be refined and improved upon over time. This course is designed to enable you to gain the knowledge and skills to deal with these complex issues and to set you on the path to a successful and prosperous future within the hospitality industry.

Learning Target Outcomes:

Prerequisite: N/A

Prerequisite Sentence: The student must have passed form Five [Year 11] or consent from HOS,HOD. For matured students must have relevant number of years industry experience or equivalent.

Credit Point: 10

Offered In: Semester 2