Tourism and Hospitality Technology

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Page 1 of 65

Semesters

1439 H – 2018 G

TECHNOLOGY DIPLOMA Curriculum for Department of

Tourism and Hospitality Technology

Major

Food Services (Hospitality)

Training Plans For Technical Colleges

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Page 2 of 65

Introduction

Praise be to Allah who taught (the use of) the pen, Taught man that which he knew not. Peace and blessings upon our Prophet, instructor and role model, Muhammad Ibn Abdullah, who is sent as a teacher and guide to people and caller to Allah to bring people out of the darkness of ignorance and misguidance to the light of knowledge and guidance.

The Technical and Vocational Training Corporation seeks to qualify trained national cadres who are able to fill technical, technical and vocational jobs available in the Saudi labor market. This interest comes as a result of the directions requested by the leaders of this country. All these jobs seek to obtain an integrated homeland that depends first on Allah's success, then on its resources and the strength of its youth, which has knowledge and faith. Everyone strives for the sake of continuing to reach developmental progress, so that, by the grace of Allah, the country becomes one of the highest industrialized countries.

The Director General for curricula has taken a positive step in line with advanced international experiences to build training programs, according to modern scientific methods that are compatible with the requirements of the labor market in all its specialties to meet these requirements. This step consisted of the National Professional Standards Preparation Project, then the National Professional Qualifications Project. Both projects are the main pillar in building training programs. Standards and qualifications depend on the formation of specialized committees representing the labor market and the General Organization for Technical and Vocational Training. The scientific vision must be compatible with the practical reality imposed by the requirements of the labor market, so that these committees ultimately come out with an integrated view of a training program more relevant to the labor market, and more realistic in achieving its basic requirements.

This training plan deals with the “Food Services (Hospitality) plan" in the Department of Tourism and Hospitality Technology for trainees of technical colleges to describe the courses of this specialization.

This plan needs to include vital topics that deal with how to acquire the necessary skills for this specialization so that their skills are to assist them in their practical life after graduating from this program.

The Director General for curricula hopes that this training plan will be a direct contribution to the study of necessary skills, in a simplified manner free of complication.

We hope that Allah will grant success to those who prepare the training plan and its beneficiaries, for what Allah wants and pleases.

Director General for curricula

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Page 3 of 65 Table of Content

Subject Page

Introduction 2

Table of Content 3

Program Description

 Program Description

 The overall objective of the program

 The detailed objectives of the program

4

The Study Distributed on Semesters 5

Statement of major training semester and its tasks 7

Brief description of the training courses 8

Cover of Detailed Description of the joint courses between Food and drinks 10

THT 131 - Introduction of tourism and hospitality industry 11

KIT125 - Kitchens and Restaurants Equipment 13

KIT 135 - Health and Foods Safety 16

KIT 138 - Purchase and storage of food and beverages 21

KIT 248 - Occupational Health and Safety 24

KIT 9247 -Food and Beverages Cost Controller 28

Principle of Food Production 31

Managing Restaurants Services (1) 34

Producing & Serving Beverages 43

Point of Sales in F&B 45

Event & Banquet Services 50

Labs and workshops 56

Appendix on proposed evaluation tools 59

Occupational health and safety rules procedures 62

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Page 4 of 65 Program Description

The Diploma in Food Service in the Department of Tourism and Hospitality Technology was designed in line with the needs of the local labor market, based on the national professional standard for the culinary profession skills. Training in technical colleges takes place in five mid-term training semesters for each sixteen-week training semester, with total of (101) training hours. This is in addition to (490) hours of practical training in the labor market, equivalent to (78) credit hours.

Training is provided in this program on specialized skills in: Introduction to the Tourism and Hospitality Industry, Kitchen and Restaurant Equipment and Equipment, Fundamentals of Food Production, Food Health and Safety, Food and Beverage Purchasing and Storage, Beverage Production and Service, Restaurant Service, Point of Sale Systems for Food and Beverages. The training includes event and event service, occupational health and safety, food and beverage control and cooperative training, in addition to general skills in Islamic culture, Arabic language, English language, mathematics, computers, career orientation and excellence skills, career behavior, communication skills and familiarity with the business world.

The graduate in this program is granted an intermediate university degree in the specialty of food service from the Food and Beverage Department, and is expected to work in hotel restaurants, local and international companies, catering in airlines, Hajj and Umrah, as well as providing hospitality in the government sector, such as hospitality palaces, royal ceremonies, and catering to crowds of all kinds The overall objective of the program

This program aims to provide the trainee with the skills and information necessary to practice work in the field of food service (hospitality) and obtain the fifth level in the National Qualifications Framework.

The detailed objectives of the program

By the end of this program, the trainee will be able and efficiently to perform the following tasks:

1) Attention to appearance and personal hygiene 2) Master the catering facilities

3) Preparing the restaurant for work

4) Receive bookings for individuals and groups 5) Receiving and welcoming guests

6) The ability to explain different menus

7) Familiarity with the basics of food production, health and safety 8) Receive guest requests and execute them efficiently

9) Growth in food and beverage sales 10) Master the methods of global service

11) Coordination and cooperation with the kitchen department and other departments 12) Proficiency in serving banquets and conferences

13) Master the skill of billing and account reconciliation

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The Study Distributed on Semesters

1 st Semester

No Course Code Course Name Prerequisites Equivalent No of unites

CRH L P T CTH

1 _{ISLM 101} Islamic Studies ISL 101

ISL 102 2 2 0 0 2

2 ^{ARAB 101} Technical Writing ARB 101 2 2 0 0 2

3 ^{ENGL 111} English Language -1 ENG 8111 3 3 0 1 4

4 ^{MATH 101} Mathematics MAT 8101 3 3 0 1 4

5 _{ICMT 101} Introduction to Computer

Applications CMT 101 2 0 4 0 4

6 _{GTTH 101} Introduction of tourism hospitality

industry THT 131 3 3 0 0 3

7 ^{UMAN 101} Basics of Business Administration MAN 104 4 4 0 0 4

8 _{VOCA 101} Vocational Guidance &

Excellence VOC 107 2 2 0 0 2

Total Number of Units 21 19 4 2 25

CRH: Credit Hours L: Lecture P: Practical T: Tutorial CTH: Contact Hours

2 st Semester

No Course

Code Course Name Prerequisites Equivalent No of unites

CRH L P T CTH

1 ^{ENGL 102} English Language -2 ENGL 111 ENG 8102 3 3 0 1 4

2 ^{LEAS 101} Learning Skills 2 2 0 0 2

3 ^{GKIT 101} Health and Foods Safety KIT 9123 3 2 2 0 4

4 ^{GKIT 101} Kitchens and Restaurants Equipment KIT 9122 2 2 0 0 2

5 ^{GHOS 121} Producing & Serving Beverages HOS 4286 3 1 4 0 5

6 ^{GHOS 151} Managing Restaurants Services (1) HOS 4192 5 2 6 0 8

CRH: Credit Hours L: Lecture P: Practical T: Tutorial CTH: Contact Hours

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3 st Semester

No Course

CRH L P T CTH

2 ^{GHOS 211} Principle of Food Production HOS 9272 2 1 2 0 3

3 _{GKIT 142} Purchase and storage of food and

beverages KIT 9125 3 2 2 0 4

4 GKIT 102 Occupational Health and Safety KIT 9234 2 2 0 0 2

5 ^{GHOS 252} Managing Restaurants Services (2) GHOS 151 HOS 9171 5 2 6 0 8

6 ^{GHOS 261} Point of Sales in F&B GHOS 121 Hos 9283 3 1 4 0 5

CRH: Credit Hours L: Lecture P: Practical T: Tutorial CTH: Contact Hours 4 st Semester

No Course

CRH L P T CTH

1 ^{GKIT 252} Food and Beverages Cost Controller GKIT 101 KIT 9237 3 3 0 0 3

2 ^{GHOS 231} Event & Banquet Services GHOS 151 HOS 9282 4 1 6 1 8

3 GHOS 253 Managing Restaurants Services (2) GHOS 252 HOS 9281 5 2 6 0 8

4 ^{ETHS 101} Professional Ethics & Comm. Skills VOCA 101 ETH 101 2 2 0 0 2

CRH: Credit Hours L: Lecture P: Practical T: Tutorial CTH: Contact Hours 5 st

Semester No Course Code Course Name No of unites

CRH

1 ^GHOS299 Co-operative Training 4

Total Number of Units 4

CRH: Credit Hours L: Lecture P: Practical Hours T: Tutorial CTH: Contact Hours

Total Number of Semesters Credit Unites CRH L P T CTH

78 53 42 6 101

Total of training Hours (16* 101)+ Cooperative training Hours (490)

2106

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A statement of the specialized training courses and the tasks associated with them

No Semester Training

hours

Tasks from the National Professional Qualification or the Saudi Standards of Skills

1. Introduction of tourism

hospitality industry 3 Understand the nature of the types of tourism and hospitality industry

2. Kitchens and Restaurants

Equipment 2

Providing the trainee with the basic skills for the use and operation of equipment and equipment in kitchens,

restaurants and cafes 3.

Health and Foods Safety 4

Compliance with health and food safety requirements for kitchens, preparing dishes for customers taking into account special dietary requirements, maintaining a

hygienic workplace 4. Purchase and storage of

food and beverages 4 Define, buy and monitor in professional kitchens 5. Occupational Health and

Safety 2 Familiarizing the trainee with the correct uses of first aid and carrying out kitchen cleaning and hygiene activities 6. Principle of Food

Production 3 This course aims to introduce the trainee to different methods of producing food correctly and accurately 7. Producing & Serving

Beverages 5

This course aims to introduce the trainee to methods of producing and serving drinks of all kinds in a correct and

accurate manner 8.

Point of Sales in F&B 5

This course aims to provide the trainee with basic skills to deal with point of sale systems and the principle of their work in food and beverages, and to introduce them to all

their types and how to use them 9. Managing Restaurants

Services (1) 8

In this course, the trainee will be introduced to the profession of a food service provider and introduced to the

types of restaurants and preparing restaurants for service 10.

Managing Restaurants

Services (2) 8

In this course, the methods of arranging the table, methods of service, and methods of receiving guests will be

introduced 11.

Managing Restaurants

Services (3) 8

This course aims to provide the trainee with additional skills in serving guests in restaurants efficiently and

effectively.

12. Food and Beverages Cost

Controller 3 Controlling piece size and how the product is presented in food production

13.

Event & Banquet

Services 8

This course aims to provide the trainee with the basic skills for serving special events, exhibitions and events, and to introduce him to all kinds and methods of organizing them 14.

Co-operative Training 4 Providing the trainee with field experience in food service work for a training semester

Total 67

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Page 8 of 65 Brief description Course

Name

Introduction of tourism hospitality industry

Course

Code GTTH 101 CRH 3

Description The course includes introducing the trainee to the tourism and hospitality industry, its types, and the importance of each industry on the economic, cultural and social level.

Course Name

Kitchens and Restaurants Equipment

Course

Code GKIT 141 CRH 2

Description The course includes providing the trainee with basic skills for the use and operation of equipment and equipment in kitchens, restaurants and cafes.

Course

Name Health and Foods Safety Course

Description This course aims to provide the trainee with the necessary skills in food health and safety, through dealing with food in the best way.

Course Name

Purchase and storage of food and beverages

Course

Description This course aims to provide the trainee with the skills of buying and storing in kitchens and restaurants in how to order, receive, store and dispense materials.

Course Name

Occupational Health and Safety

Course

Description This course aims to provide the trainee with the skills of hygiene, safety, kitchen cleaning, first aid and fire.

Course Name

Principle of Food Production

Course

Code GHOS 211 CRH 2

Description This course aims to introduce the trainee to different methods of producing food correctly and accurately.

Course Name

Managing Restaurants Services (1)

Course

Description In this course, the trainee will be introduced to the profession of a food service provider and introduced to the types of restaurants and preparing restaurants for service

Course Name

Producing & Serving Beverages

Course

Description This course aims to introduce the trainee to methods of producing and serving drinks of all kinds in a correct and accurate manner.

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Page 9 of 65 Course

Name

Course

Description In this course, the methods of arranging the table, methods of service, and methods of receiving guests will be introduced.

Course

Name Point of Sales in F&B Course

Description

This course aims to provide the trainee with basic skills to deal with point of sale systems and the principle of their work in food and beverages, and to introduce them to all their types and how to use them

Course

Name Event & Banquet Services Course

Description

This course aims to provide the trainee with the basic skills for serving special events, exhibitions and events, and to introduce him to all kinds and methods of organizing them.

Course Name

Course

Description This course aims to provide the trainee with additional skills in serving guests in restaurants efficiently and effectively.

Course Name

Food and Beverages Cost Controller

Course

Description

This course seeks to provide the trainee with skills in monitoring food and beverage costs, selecting food raw materials, calculating the cost and inventory, and controlling the size of the piece through training in the steps of the procurement process, food control and linking them with costs, as well as learning how to write and prepare food and beverage reports.

Course

Name Co-operative Training Course

Code GHOS299 CRH 4

Description The trainee applies the skills acquired for 490 hours of training in a specialized work environment.

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Page 10 of 65

Detailed Description of the Major courses

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Name Introduction of tourism and hospitality industry Course

Code GTTH 101 Prerequisite

Training semester 1 2 3 4 5

Credit hours 3

Collaborative training Contact hours

(Hour/ week)

Lecture 3

Practical 0 Training 0 Course Description

Course Description: This course addresses the trainee’s definition of the tourism and hospitality industry and its history learn about the hotel’s politics, the development of the food and beverage industry, and learn about its types and the importance of each industry on the economic, cultural and social level.

The general objective of the course:

This course aims to provide the trainee with the basic skills to understand the importance of the tourism and hospitality industry and to know the nature of the types and services provided by each industry.

The detailed objectives of the course: The trainee should be able and efficient to:

1. The trainee gets to know the tourism industry within 8 hours of training.

2. The trainee enumerates the pillars of the tourism industry within 8 hours of training.

3. The trainee knows the history of the hotel industry within 8 hours of training.

4. The trainee enumerates the main sections of the hotel within 8 training hours.

5. The trainee learns about the development of the food and beverage industry during 8 training hours

6. The trainee learns about the sectors of the food and beverage industry within 8 hours of training

Units (theoretical and practical) Training hours Theoretical Practical

o Tourism industry components 16 0

o Hotel industry components 16 0

o Food and beverage industry components 16 0

Total 48

Procedures of Safety Requirements:

Please follow the Occupational Health and Safety Rules Procedure Manual pg.71

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Page 12 of 65

The detailed curriculum (theoretical and practical)

Hours Content Assessment tools

16

Tourism industry components:

Definition of the tourism industry

The tourism industry has developed historically The importance of the tourism industry

Types of tourism

Pillars of tourism (travel and tourism agencies) Types of airlines

Tourism associations

Recent trends in the tourism industry

Oral exams Written exams

Subject reference

1. Sultan Al Said (2016) The Importance of the Tourism and Hospitality Industry in Saudi Arabia: Vision 1452, 2030

2. Marwan Abu Hamza and others (2016) Principles of Hotel Management, Dar Al-Asyar Al- Alami

3. Zaid Abbawi (2008) The Art of Hotel Management and Tourism Activities, House of Scientific Knowledge Treasures

16

Hotel Industry Components:

The definition of the hotel industry

The hotel industry has developed historically The importance of the hotel industry

Types of hotels Sections of the hotel

Excellence rights and management contracts in the hotel industry Hotel associations

The positives of hotel business Recent trends in the hotel industry

Subject reference

16

Food and beverage industry components:

Definition of the food and beverage industry

The food and beverage industry has developed historically The importance of the food and beverage industry

Food and beverage industry sectors Types of restaurants

Kitchens and divisions

Subject reference

(13)

Name Kitchens and Restaurants Equipment Course

Code GKIT 101 Prerequisite

Credit hours 2

(Hour/ week)

Lecture 2

Practical 0

Training 0

Course Description

Through this course, training is carried out on the skills of using and operating the equipment and equipment required for kitchens, restaurants and cafes, knowing the factors that control the selection of equipment, equipment and tools.

This course aims to provide the trainee with the necessary skills to deal with various types of equipment and equipment in kitchens, restaurants and cafes and prepare them for operation.

1. The trainee determines the types and equipment of the kitchens in their various locations during 4 training hours

2. The trainee determines the types and equipment of restaurants and cafes in their various locations during 4 training hours

3. The trainee reads the equipment and equipment usage manual by himself during 4 training hours

4. The trainee operates the equipment and supplies by himself during 4 training hours

Preparation of the fixtures and equipment 8 0

kitchen tools 12 0

Restaurant and cafe equipment 12 0

Total 32 0

32 Procedures of Safety Requirements:

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Page 14 of 65

8

The factors that control the selection of the types of fixtures and equipment

Distribute equipment in the kitchen and restaurant Equipment usage manual readings

Oral exams Written exams Practical performance

Subject reference

1. Carol Godzmary, Translated by: Khaled Al Ameri (2009) The Art of Establishing and Managing Restaurants, Dar Al Farouk

2. Khader Ahmad Al-Najjar (2007) Restaurants, Kitchens and Tables Department, Al- Rayyan Corporation for Printing and Publishing

3. Zaid Munir Abbawi (2007) Management and Classification of Tourist Restaurants and their Mechanism of Operation, Dar Al-Raya for Publishing and Distribution

6

kitchen tools:

1. Kitchen prep appliances and equipment 2. Cold kitchen appliances and equipment 3. Hot kitchen appliances and equipment

4. Confectionery and bakery equipment and appliances 5. Utensils cleaning equipment and appliances

6. Main warehouse devices and equipment

Subject reference

1. Osama Rashid Abu Samaha and Nahla Jaber Amer (2013) The foundations of equipment in hotel establishments

2. Hani Atef and Aida Fayez (2015) Hotel Supplies

3. Hanan Eid Khalifa (without) Encyclopedia of Culinary Arts University House for Publishing and Distribution

6

Kitchen tools and utensils:

Food containers Food preservatives Knives

Assorted spoons Tweezers Trays

Baking and sweets molds Strainers

Fryers

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Page 15 of 65 pots

can opener Balance Scissors Cutting boards Subject

reference

2. Muhammad Adel Suleiman (without) The Art of Hotel Service Ibn Sina Library for Printing, Publishing and Distribution

3.

6

Restaurant and cafe equipment:

1. Furniture the tables Chairs

Restaurant reception desk Cupboard keeping equipment Service tables

Cooking carts 2. Linens:

Table linens Guest wipes Service towels

Subject reference

2. Muhammad Adel Suleiman (without) The Art of Hotel Service Ibn Sina Library for Printing, Publishing and Distribution

6

3. Restaurant and cafe tools and utensils:

Silverware

Chinese porcelain Glassware

Serving trays Catering dishes

Dinnerware and buffet equipment

4

4. Devices:

Display refrigerators Food heaters

Cold food display tables Hot food display tables Bread toasting machines Service carts

Offer carts Mixer for juice

Express coffee machine Coffee machine

Subject reference

(16)

Name Health and Foods Safety Course

Credit hours 4

(Hour/ week)

Lecture 4

Practical 0

Training 0

This course aims to provide the trainee with the necessary skills in food health and safety, by learning about food and the importance of personal health and safety, identifying the causes of food diseases and their relationships with poisoning.

The proper methods of handling food are identified through the application of safe work practices (HACCP), and training in preparing high-quality dishes.

This course aims to provide the trainee with the necessary skills and knowledge in food safety and health to reduce the risks surrounding food.

The detailed objectives of the course:

1. The trainee applies the principles of personal health and safety on himself during 4 training hours.

2. The trainee enumerates the factors that cause food hazards during 4 training hours.

3. The trainee names procedures for preserving food during 4 training hours.

4. The trainee performs the necessary operations to preserve the food using kitchen equipment during 4 training hours.

5. The trainee explains the tasks and duties of individuals within the organization during 4 training hours.

6. The trainee shall implement the procedures and health standards on food in the work environment by himself in the kitchen during 4 training hours.

7. The trainee enumerates the risks of food contamination and poisoning during 4 training hours.

8. The trainee is aware of the impact of healthy nutrition by maintaining health during 4 training hours.

9. The trainee learns how to achieve the nutritional value of food during preparation for cooking during 4 training hours.

10. The trainee prepares the food dishes that meet his requirements and accurately during 4 training hours.

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o Prelude to food 6

o Personal health and safety 10

o Causes of food diseases 10

o Pollution and food poisoning 10

o Proper ways to deal with food 10

o Safe work practices to reduce food risks (HACCP system) 8 o Prepare dishes with special dietary requirements in mind 10

o Prelude to food 64

Total 64

Please follow the Occupational Health and Safety Rules Procedure Manual pg.71 The detailed curriculum (theoretical and practical)

6

Prelude to food:

Definition of food Food sources

Food harmful to human health

Food safety and its role in health and development

Subject reference

1. Arab Center for Nutrition (2011) The comprehensive reference in food health and safety, Arab House of Sciences Publishers

2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications 3. Hani Atef (2014) Food and Beverages

10

Personal Health and Safety:

 Defining personal hygiene

Hygiene and personal health factors affecting food:

1. Clean hands

2. Clean wounds and cover them

3. Take care of hair and beard and cover it 1. Wear jewelry

2. Diseases

Personal protective clothing

The importance of personal protective clothing and how to wear it

Subject reference

2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications

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Page 18 of 65 10

Causes of food diseases

Definition of nutritional diseases Food spoilage factors

Foodborne pathogens

Definition of cross contamination How cross-contamination spreads

Subject reference

10

Pollution and food poisoning:

Definition of food poisoning Types of food contamination Types of food poisoning Factors affecting pathogens

Subject reference

10

The right ways to deal with food:

Sanitary transport and storage

Healthy handling of high-risk foodstuffs Healthy cooking procedures

The effect of temperature on food

Subject reference

3. Tayseer Mahmoud Abu Bakr (2007) Food preservation by cooling and freezing, The Library of Modern Knowledge

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Page 19 of 65 8

Safe work practices to reduce food risks:

Definition of the HACCP system Determine critical food control points Modern food safety legislation

The duties and tasks of individuals within the organization to maintain food safety

Stages of dividing food operations (from supply to presentation)

Subject reference

1. Ministry of Municipal and Rural Affairs (2010) A guide on implementing the HACCP system (HACCP system) for food handlers in food establishments 2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications 3. Arab Center for Nutrition (2011) The comprehensive reference in food health and

safety, Arab House of Sciences Publishers

10

The main groups used for the nutrients in food:

The difference between the various nutrients found in food Sources of nutrients found in food

Common sources of vitamins and minerals found in food The importance of fluids in the diet

Use calories as a unit of measurement

Dietary requirements vary for different groups and individuals, including:

1. children 2. Elderly

3. People with special medical needs 4. Obese people

5. Athletes

The effect of nutrition on maintaining health:

A balanced diet

The effect of a poor diet on an individual's growth

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Page 20 of 65

The effect of allergic reactions and food allergies on individuals The effect of messages published in the media about health and diet on the consumer's safety

Nutritional values of nutrients:

Determine the nutritional values on food labels

Sources of information related to the nutritional values of foodstuffs

Reasons for displaying nutritional information on packages Calculate the nutritional value of the dishes

Maximize the nutritional value during preparation and cooking:

The effect of heat on food retention of nutrients

Methods for preserving vitamin content during preparation and cooking

Supplement and improve the nutrients to increase the nutritional value of the dishes

The effect that changing dishes to take into account special nutritional requirements may have on the nutritional value of the dishes

Subject reference

2 Terms in English Oral exams

Written exams Subject

reference

[

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Name Purchase and storage of food and beverages Course

Credit hours 3

(Hour/ week)

Lecture 3

Practical 0

Training 0

Through this course, training is carried out on providing the trainee with the skills of buying and storing food and beverages in kitchens and restaurants, where the principles and procedures for purchasing and applying the processes of ordering and purchasing foodstuffs are recognized, as is the mechanism for receiving foodstuffs and how to store and disbursement of materials.

This course aims to provide the trainee with the necessary skills and knowledge in the process of purchasing, receiving, storing and dispensing materials.

1. The trainee knows the tasks of the procurement department during three training hours.

2. The trainee counts the kitchen needs by himself using the samples of raw materials and menus within 3 training hours.

3. The trainee determines the specifications of the materials himself through the calibration within 3 training hours.

4. The trainee acquires the ability to order materials himself from suppliers within 3 training hours.

5. The trainee receives the items according to the specifications and standards by himself within 3 hours.

6. The trainee enumerates the different types of stores by himself within 3 training hours.

7. The trainee plans how to deal with idle inventory by himself and using the models within 3 training hours.

8. The trainee stores the foodstuffs properly by himself within 3 hours trip.

9. The trainee disburses the required materials in the correct way by himself using the required forms within 3 training hours.

10. The trainee will inventory the different stores by himself using the required forms within 3 training hours.

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Page 22 of 65

Smooth the purchase 9

Purchase procedures 9

Foodstuff ordering and purchase 9

Receive food items 9

Storage and dispensing of materials 12

Total 48

9

Definition of purchasing

Functions and objectives of procurement

The organizational structure of the procurement department Duties and tasks of the procurement management

Departments and support functions in the procurement, receiving and storage process

Subject reference

9

Purchase procedures:

Determine requirements for materials Determine material specifications Material pricing

Various purchasing methods

Factors affecting the buying process

Factors affecting choosing the source of supply

Subject reference

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Page 23 of 65 9

Ordering and purchasing materials:

Various purchasing documents and methods of issuing them Procedures for requesting materials from departments Review required quantities

Issuing purchase documents to suppliers Maintenance contracts

Follow-up of the supply

Subject reference

9

Receiving material:

The qualities that must be met at the receiving site Conditions to be observed upon receipt

Steps to receive materials Pay suppliers' dues

Subject reference

[

12

Storage and disposal of materials:

Different types of stores Methods for storing materials Store inventory and control systems Dealing with stagnant stock

Exchange of materials from different warehouses

Subject reference

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Name Occupational Health and Safety Course

Credit hours 2

(Hour/ week)

Lecture 2

Practical 0

Training 0

Through this course, the basic concepts of personal hygiene skills in kitchens and the importance of occupational safety for workers and how to apply them are trained, then learn the basics of first aid and train to provide it to the injured and the ability to properly manage first aid, then identify the types and causes of fires and know how to extinguish and deal with them

This course aims to provide the trainee with basic knowledge and skills in occupational health and safety.

1. The trainee explains the proper kitchen cleaning procedures during 3 training hours.

2. The trainee learns to clean the kitchen equipment by himself using the necessary cleaning materials during 3 training hours.

3. The trainee applies the foundations and concepts of occupational health and safety in the kitchen by himself during 6 hours of training.

4. The trainee is introduced to the basics of occupational safety at work during 3 training hours.

5. The trainee assesses the attitudes of risk of injuries through role-play during 6 training hours.

6. The trainee mastered first aid procedures by himself by practical application during 6 training hours.

7. The trainee experiences firefighting methods by himself during 3 training hours.

[

Hygiene in the kitchen 6

Occupational Safety 6

first aid 6

First aid management 8

Fires 6

Total 32

32

[

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Page 25 of 65

6

Implement hygiene procedures in the kitchen:

Carry out cleaning and sterilization procedures Ensure follow-up and recording of cleaning Reporting the risk of hygiene violations Cleaning duties:

Organize and sterilize equipment Clean serving utensils and utensils Clean and sanitize kitchen premises

Ways to use chemical cleaning agents safely

Ways to use cleaning materials and clean equipment safely Personal protective equipment

Waste sorting and recycling system Ways to dispose of all waste safely

Subject reference

2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications 3. Fahad Muhammad Al-Jassas (2011) Principles of Food and Beverage Safety

6

Occupational Safety:

Definition of safety

Safety requirements for restaurants and kitchens Safety awareness and training

Safety when handling equipment and tools Safety in storage work

Work accidents and injuries and their consequences

Subject reference

2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications 3. Abdulaziz Ibrahim Al-Uthaimin (without) Nutrition and food in health and

treatment

6

first aid:

Definition of first aid Definition of Paramedic first aid kit

Principles of first aid practice

Infection control principles and procedures Posture assessment:

Determine the hazards that may pose the risk of injury

Written exams

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Page 26 of 65

Reducing direct risks to oneself and the health and safety of the injured

Evaluate the injured and respond to him according to first aid procedures

First aid procedures apply:

Provide the information calmly to reassure the casualty Monitor the condition of the injured person / use of effective equipment

Responding to the casualty, taking into account cultural differences and feelings

Request approval from the injured person to provide first aid Reporting accident details:

Request the help of ambulance agencies

Inform the ambulance authorities accurately about the assessment of the injured condition

Prepare the report and present the facts Subject

reference

2. World Health Organization First Aid Book

8

General First Aid Department:

Abdominal injuries Fainting

Bleeding

Private First Aid Department 1. Burns:

Electrical injuries Heat injuries Chemical pollution Friction

2. heart attack

3. Choking airway obstruction 4. Injuries:

Eye injuries the heat Skin injuries

Acupuncture injuries

Soft tissue injuries, dislocations and sprains Dehydration and heat stroke

Fractions

Poisoning and toxic substances Seizures

Shocks

Subject reference

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Page 27 of 65 6

Fires:

Kinds of fires Fire-fighting

Firefighting devices and equipment

Crisis management plan and emergency evacuation The tasks and responsibilities of the self-defense team

Subject reference

2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications 3.

6 Terms in English

Oral exams Written exams Subject

reference

(28)

Name Food and Beverages Cost Controller Course

Code GKIT 252 Prerequisite GKIT 101

Credit hours 3

(Hour/ week)

Lecture 3

Practical Training Course Description

This course seeks to provide the trainee with skills in monitoring food and beverage costs, selecting food raw materials, calculating the cost and inventory, and controlling the size of the piece through training in the steps of the procurement process, food control and linking them with costs, as well as learning how to write and prepare food and beverage reports.

This course aims to equip the trainee with the skills of monitoring and calculating food and beverage costs.

1. The trainee explains the importance of monitoring food and beverage costs during 3 training hours.

2. The trainee knows the organizational structure of financial management during 3 training hours.

3. Learn the tasks and duties of cost control during 3 hours of training.

4. The trainee prepares the organizational chart by himself during 3 hours of training.

5. The trainee mastered the methods of calculating costs by himself through mathematical equations during 6 training hours.

6. The trainee creates food and beverage costs reports using papers and programs during 3 training hours.

7. The trainee adjusts the size of the piece while working in the kitchen during 3 training hours.

8. The trainee follows the standards of preparing and presenting food during 3 training hours.

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Page 29 of 65

o Smoothing control of food and beverage costs 9

o Steps in the procurement process 9

o Monitor the preparation 6

o Cost control 9

o Food and Beverage Reports 9

o Control the size of the widget 6

Total 48

48

9

Definition of food and beverage cost control

The importance of controlling food and beverage costs Objectives of controlling food and beverage costs Features of food and beverage cost control

Cost elements

Subject reference

1. Radwan Helwa Hanan (2001) Accounting for hotel establishments: Hotel

accounting - Restaurants accounting - Financial and statistical analysis. House of Culture, Publishing and Distribution

(30)

Page 30 of 65 9

Steps in the procurement process:

Standard specifications for materials Pricing procedures

Purchase procedures Receipt procedures Storage procedures

Subject reference

2. Yaroslav Cher Finca (1999) Food and Nutrition, Aladdin House Publications 6

Control of preparation:

Standard Outcome

Ingredients and standard cooking method

Oral exams Written exams Subject

reference

9

Cost control

Calculate costs according to:

item the plate the meal The buffet

Subject reference

9

Follow cut sizes:

Update food recipe information Informing staff of standard piece sizes Calculate cut sizes

Flesh out cut sizes to the specifications and images on the menu Follow-up standards for preparing and serving food

Subject reference

6

Definition of the report The importance of reports

Analyzing reports and making decisions Food and beverage reports

Other reports in the institution (hotels, restaurants, catering)

Subject reference

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Name Principle of Food Production Course

Code GHOS 211 Prerequisite

Credit hours 2

(Hour/ week)

Lecture 1

Practical 2

Training 0

This course aims to provide the trainee with skills in food production, where cooking methods, cold and hot foods and some types of sweets will be learned, which enables the trainee to deal with most types of food during the service process with high professionalism.

This course aims to introduce the trainee to methods of cooking and producing food according to the correct foundations.

1. The trainee learns about different cooking methods by training in the training kitchen during 6 training hours.

2. The trainee determines cold dishes by training in the training kitchen during 6 training hours.

3. The trainee prepares hot dishes using the grill and oven during 6 training hours.

4. The trainee mentions types of sweets in writing during 6 hours of training

Various cooking methods 2 4

Basic sauces 2 4

Soups and soups 2 4

Appetizers and appetizers 2 4

Cheeses 2 4

Pastries and pasta 2 4

the Maine plate 2 4

sweets 2 4

Total 16 32

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Page 32 of 65

6

Different cooking methods:

 Blanching

 Steam

 Barbecue

 The Roasting

 Frying

Oral exams Written exams Practical performance Subject

reference

1. Hani Atef (2014) Food and Beverages

2. George Amin Jabra (without) the alphabet of food and beverages

6

Basic sauces:

 Cold sauces and their derivatives

 Hot sauces and their derivatives

reference

1. George Amin Jabra (without) the alphabet of food and beverages 2. Hani Atef (2014) Food and Beverages

6

Soups:

 Light soup

 Thick soup

reference

1. Civilization House for Publishing and Distribution (2006) Smells of drinks and soups. Dar Al Hadara for publishing and distribution

2. Fatima Muhammad Farghali (2002) Soups and salads, Obeikan Library

6

Appetizers and appetizers:

 Cold appetizers and appetizers

 Hot appetizers and appetizers

 the authorities

 Non-combined or (simple) powers

 Compound or (problem) powers

reference

1. Fatima Muhammad Farghali (2002) Soups and salads, Obeikan Library

6

Cheeses:

 Arabic cheeses

 European cheeses

 Some types of international cheeses

reference

(33)

Page 33 of 65 6

Pastries and pasta:

 Kinds of pizza

 Types of pasta

reference

1. Civilization House for Publishing and Distribution (2006) Pastries, delicious and distinctive dishes, Al-Hadara House for Publishing and Distribution

6

the Maine plate :

 Vegetables

o Ways to cook vegetables

 Meat

o Kinds of meat o Meat varieties

o Methods of cooking meat

 Fish and seafood o Split the fish

o Cooked fish

 Birds and poultry o Cooked chicken Subject

reference

6

sweets :

 Eastern sweets

 Western sweets

reference

References

1. Chef Antoine (2014) Eaten Al Hana, Jarir Bookstore

2. John Cousins ( 2014) Food & Beverage Service, 9th edition

3. Ronald F. Cichy Ph.D. NCE CHA and Philip J. Hickey (2012) Managing Service in Food and Beverage Operations with Answer Sheet (AHLEI) (4th Edition) (AHLEI - Food and Beverage)

4. Richard and Ph.D. Cichy ((2021) Managing Service in Food and Beverage Operations (Educational Institute Books)

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Name Managing Restaurants Services (1) Course

Code GHOS 151 Prerequisite

Credit hours 5

(Hour/ week)

Lecture 2

Practical 6

Training 0

Through this course, the trainee will be introduced to the profession of a food service provider and he will be introduced to the types of restaurants, preparing the restaurant for service, important instructions for service and support departments, in addition to the method of preparing the table.

This course aims to equip the trainee with basic skills in serving guests in restaurants efficiently.

1. The trainee gets to know the types of restaurants in writing within an hour

2. The trainee is introduced to the nature of the host's profession in hotels, restaurants and institutions that provide hospitality services in writing within an hour

3. The trainee learns about the relationship of the Food and Drink Service Department with the departments in writing within an hour

4. The trainee learns about the organizational structure, administrative infiltration and various functions in food and beverage service management in writing within an hour

5. The trainee learns the stages of preparing, preparing and operating restaurants in writing within an hour

6. The trainee gets acquainted with the stages of preparing and preparing the table with the necessary equipment in all ways, applying the bait within an hour

 Introduction 2 0

 Restaurants and their types 4 12

 Introduction to the profession of the host 6 18

 Restaurant Instructions 4 18

 Sections supporting guests 4 12

 The restaurant prepares for service 6 18

 Prepare the table 6 18

Total 32 96

128

(35)

Page 35 of 65 Procedures of Safety Requirements:

2

an introduction:

 A brief overview of the importance of working in serving restaurants

Subject reference

1. Ayman Suleiman Mezahra (2013) Food and Beverage Service, Manahij House for Publishing and Distribution

2. Abdul Karim Hafez (2010) Hotel and Tourism Management, Usama Publishing and Distribution House

16

Restaurants and their types:

 Historical overview

 Definition of restaurants

 Restaurant engineering

 The organizational structure and job description of the food and beverage division

 International restaurants

 Quick service restaurants

 Specialty and diet restaurants

 Room service restaurants

 Street restaurants

 Fast food restaurants

 Vegetarian food restaurants

 Mobile food restaurants

 Catering restaurants

 Transportation service restaurants (air, sea and land)

Subject reference

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Page 36 of 65 24

Definition of profession:

 Definition of service

 Defining the profession of a host

 Personal behaviors and characteristics

 Personal hygiene (dress and body)

Subject reference

16

Instructions related to restaurants:

 Daily meeting with restaurant manager

 Work and vacation schedules

 Reservations system

 Blackboard ads

 Daily task schedule

 Monthly and weekly party program

 Daily partying requirements

 Data disclosure of hotel residents (arrivals, departures)

16

Subject reference

24

Sections supporting guests:

 Phone room

 The waiting room

 Bathroom and dressing room

reference

2

Preparing the restaurant for service:

 Clean up the restaurant

 Preparing the service wheel

 Arrangement of restaurant furniture

 Cleaning and polishing silverware (spoons, knives, grilling)

 Cleaning and polishing of glassware and ceramics

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Page 37 of 65

 Preparing restaurant carts (service, presentation, cheese, etc)

 Carrying technology) trays, spoons and grills, cups

Subject reference

24

Table preparation before serving:

 Table brushing technology

 How to place tools on the table

 Guest towel fold technique

 Prepare sets of pepper, salt and vases

Subject reference

References

 Hotelier Tanji ( 2014) Food & Beverage Service Training Manual with 225 SOP

 John R. Walker (2016) Introduction to Hospitality (7th Edition)