This interest is the result of the directions demanded by the leaders of this country. The Hospitality Diploma at the Department of Tourism and Hospitality was designed in accordance with the needs of the local labor market based on the national occupational standard for the profession of chef. This course aims to equip the trainee with the skills to monitor food and beverage costs, select food ingredients, calculate costs and inventory and control portion sizes by training in the steps of the purchasing process, controlling food and linking it to costs, as well as learning to write and prepare food and beverage reports .
Course Description: This course addresses the trainee's definition of the tourism and hospitality industry and its history. Learn about hotel politics, the development of the food and beverage industry, and learn about its types and the importance of each industry at the economic, cultural and social levels. 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 intern learns about the development of the food and beverage industry during 8 training hours.
The trainee gets to know the sectors of the food industry and the beverage industry in 8 hours of training. Sultan Al Said (2016) The Importance of the Tourism and Hospitality Industry in Saudi Arabia: Vision 1452, 2030. The Food and Beverage Industry Has Historically Developed The Importance of the Food and Beverage Industry.
During 4 training hours, the student determines the types and equipment of the kitchens in their various locations.
Furniture the tables
Restaurant and cafe tools and utensils
Devices
This course is designed to provide the student with the necessary skills in food health and safety, by learning about food and the importance of personal health and safety, by identifying the causes of food illnesses and their relationship to poisoning. During 4 hours of training, the student applies the principles of personal health and safety to themselves. The student is aware of the impact of a healthy diet by maintaining health during 4 hours of training.
Please follow the Procedure Manual for Occupational Health and Safety Rules p.71 The detailed curriculum (theoretical and practical). Arab Center for Nutrition (2011) The comprehensive reference in food health and safety, Arab House of Sciences Publishers. The student himself determines the specifications of the material through the calibration within 3 practice hours.
This course aims to provide the learner with basic knowledge and skills in occupational health and safety. The trainee applies the foundations and concepts of occupational health and safety in the kitchen himself during 6 hours of training.
Calmly convey the information to reassure the injured party. Monitor the casualty's condition / use of effective equipment.
Choking airway obstruction 4. Injuries
This course aims to equip the trainee with the skills to monitor and calculate food and beverage costs. The trainee creates food and beverage cost reports using papers and programs during 3 training hours. The student adjusts the size of the piece while working in the kitchen during 3 practice hours.
The importance of controlling food and beverage costs Objectives of controlling food and beverage costs Characteristics of food and beverage cost control. The pupil learns in writing about the relationship of the Food and Beverage Service Department with the departments within an hour. The trainee learns in writing about the organizational structure, administrative infiltration and various functions in food and beverage service management within an hour.
This course aims to introduce the trainee to the methods of using computers in hotels and restaurants, to learn about the types of food and beverages in computer point of sale systems, to select, cancel and add products, to cash and to receive bank cards of all types, to register accounts in the micro-sales system and to print invoices. The trainee learns the components of point of sale systems and the working principle of point of sale systems in food and beverages within an hour by using the system. The trainee mentions methods to prepare and organize food and drink menus during 7 training hours.
Different menus of food and drinks used in hotels and restaurants 2 8 Working mechanism of points of sale in food and drinks Front. George Amin Jabra (pa) food and beverage alphabet Ways to handle guest complaints.
Appendixes and references
Oral exams
During various teaching and training situations, an assessment tool is used to obtain verbal responses from the trainee on a specific issue or topic. This tool aims to test the trainee's ability to use their previous information and the way to collect and organize it for oral presentation. This tool is a method of groupthink that relies on verbal discussion to support or reinforce an idea.
This tool, in addition to being an assessment tool, can be used to develop and improve the pupil's ability to express himself and to improve his listening and dialogue skills and his self-confidence. Oral presentation and participation in the discussion when training cases are presented or the work and activities done by the group or the trainee are presented. An assessment tool is applied through different educational and training situations in which paper and pen are used to obtain written answers from the pupil on a specific issue or topic.
It is intended to test the trainee's ability to use their previous information and the way to collect and arrange it to be presented in written pictures. These are exams and activities that the trainee performs in the classroom (lesson or workshop) and with direct follow-up from the trainer, and the work that the trainer prepares and prepares to perform in the classroom, including the exams. Objective Exams: The concept of objective exams is determined by how far they are from the term subjectivity in dealing with graded evaluation in a way no different from the different ones.
- Practical performance
Some of the questions are free-answer, while some essay questions are limited-answer. It is the written work and activities that the pupil performs outside the classroom situation, which are works, questions or information that the pupil collects from external sources or through observation or the performance of specific skills with the aim of enriching his knowledge and equipping him in various skills such as solving homework, writing reports, doing research and taking notes. In both parts (recognition and actual performance) the note is used to evaluate the pupil.
The observation can be documented by using the score card and this card is a documentation of the different parts of the work, its steps and skills. The evaluator places a specific cue or ratio in front of each step or part that indicates the amount of the trainee's mastery in performance and the time it took to implement. Development of Tourism and Hospitality Technology Department for Tourism and Hotel Operations in Medina.
These boards must be washed, disinfected and dried at the end of working hours to prevent rotting. Safety and security while working in kitchens.
