Content
- Lectures: 65 hours
- Exercises 34 hours
- Independent work: 171 hours
Subject carrier
Description
1. FOODSERVICES ORGANIZATION WITH BASICS OF ECONOMICS 1.1. Public
institutes 1.2. Catering establishments 1.3. Catering 1.4. Foodservices systems
2. FOODSERVICES TECHNOLOGICAL PROCEDURES 2.1. Mechanical processing 2.2. Heat
treatment 2.3. Cooling 2.4. Change in food weight 2.5. Changes in structure and
nutritional value 3. FOODSERVICES TECHNOLOGICAL EQUIPMENT 3.1. Basic equipment
3.2. Apparatus, machines 3.3. Dishes 3.4. Accessories, tools 4. MENU DESIGN
4.1. Systematics of food 4.2. Planning 4.3. Norms, standards calculation
4.4. Recommendations, legislation 5. FOOD QUALITY ASSURANCE 5.1. Vegetables
5.2. Fruit 5.3. Starchy foods 5.4. Protein foods 5.5. Fatty foods 5.6. Spices
5.7. Salt, sugar, sweeteners 6. FOOD PROCUREMENT 6.1. Public orders 6.2.
Quality criteria 7. FOOD SAFETY 7.1. Personal hygiene 7.2. Environmental
hygiene 7.3. Principles of good production practice 7.4. Principles of good
hygiene practice 7.5. Documentation and traceability 7.6. Food poisoning
prevention 8. GASTRONOMY 8.1. Traditional Slovenian dishes 8.2. Traditional
dishes of different cultures
