» ACADEMIC » UNDERGRADUATE COURSE SYNOPSIS » BACHELOR SCIENCE (FOOD SERVICE MANAGEMENT)

BACHELOR SCIENCE (FOOD SERVICE MANAGEMENT)

The Undergraduate Program Handbook can be viewed here

BIL	CODE	COURSE NAME	CREDIT	SYNOPSIS
1	FSM3001	Introduction to Food Industry	3(3+0)	This course covers the history and development in the food industry. The principles of food science and technology in processing preparation and foodservice, as well as operations and management in the food industry will be discussed
2	FSM3007	Introduction to Food Service Industry	3(3+0)	This course introduces various types of operations and managements in the food service industry. The food service operation cycle, from menu planning, purchasing, preparation, food production, marketing, to service type and style, are emphasized. Career opportunities in different food industry sectors are also discussed
3	FSM3206	Technology in Mass Food Production	3(2+1)	This course covers the principle and application of unit operations in food processing for mass food production in the food service industry. Discussion includes food processing techniques, latest food processing equipment in the food service industry and food spoilage faced by food service operators.
4	FSM3302	Basic Theory of Food Preparation	3(3+0)	This course covers the principles, techniques and skills needed in quantity food production. Emphasize is given to the management of raw materials, food production and interpersonal skills.
5	FSM3303	Fundamental Laboratory for Food Preparation	2(0+2)	This course covers the various basic menu preparations. The mis en place of raw materials, techniques of food preparation and serving are also discussed.
6	FSM3304	Basic Theory of Food Preparation	3(3+0)	This course covers the explanation and application of various principle of food preparation, differentiation of various techniques required in quality food production. Focus is given to the management and preparation of raw materials, food production and professional skills in the food service industry
7	FSM3305	Fundamental Laboratory for Food Preparation	2(0+2)	This course covers various methods of food preparations through hands-on practices. It comprises mise-en-place of raw materials, cooking techniques and presentation of the food. Ethics in food preparation is also emphasized
8	FSM3401	Restaurant Services	2(0+2)	This course covers the important aspect of handling different cultural functions. The aspects of exclusive service and food garnishing are also discussed.
9	FSM3402	Restaurant Services	3(1+2)	This course emphasizes on various professional services in restaurants according to theme and menu. This includes various front-of-the-house handling elements such as table layout, decoration, ambience, promotion, and reservation. Ethics and protocols in event management are also discussed
10	FSM3501	Menu Development	3(3+0)	This course covers the principles of cost planning and control in menu development. The development of specific menu is also emphasized.
11	FSM3502	Menu Development	3(3+0)	This course covers menu development suited for food service operations based on menu planning principles. Emphasis is given to variability of menu types, cost and menu price determination, menu card design, market needs and menu analysis
12	FSM3602	Human Resource in Foodservice	3(3+0)	This course covers the principles and practices of human resource management. The human resource activities pertaining to recruitment, training and development are also emphasized.
13	FSM3604	Foodservice Management and Cost Control	3(3+0)	This course covers the important principles and concepts in foodservice cost control system. The cost control procedures are also emphasized.
14	FSM3605	Quantity Procurement in Foodservice	3(3+0)	This course covers the purchasing procedures for raw materials and non-food items. The specification and handling of the items are emphasized
15	FSM3606	Procurement in Foodservice	3(3+0)	This course covers the process and methods of purchasing raw and non-food supplies in food service. These include receiving procedure, storage, inventory issuing and negotiation. Determination of quantity, price, payment policy, optimal suppliers and provision of purchase specification are also emphasized
16	FSM3607	Halal Practices in Foodservice	2(2+0)	This course covers the concept and practices of halalan toyyiban starting from food planning to preparation in the food service industry. The practices, guidelines and legislation related to halalan toyyiban within the food service industry are also discussed
17	FSM3608	Foodservice Management and Cost Control	3(3+0)	This course covers the management and methods of cost control in food services. Focus is given on calculation of food costs and labor costs, production controls, income statements and budgets. Cost control through purchase process, sales pricing and revenue management are also discussed
18	FSM3609	Human Resource Management in Food Service	3(3+0)	This course covers the principles and practices of human resource management in the food service industry. Emphasis is placed on employee recruitment, human resource development, performance evaluation and employee retention. Solutions to issues in human resources and industrial relations are also discussed
19	FSM4101	Research Methods in Foodservice	3(2+1)	This course covers the basic principles of conducting scientific research. The usage of statistical software to analyze data dan the method of interpretating research result is also emphasized.
20	FSM4102	Research Methodology in Food Industry	3(2+1)	This course covers the research methods in food industry. This includes quantitative and qualitative research methods. Research flow starting from idea generation, research design, sampling to data analysis are discussed. The use of SPSS software for data analysis is also covered
21	FSM 4207	Experimental Food in Foodservice	3(1+2)	This course covers scientific approach in food product innovation. The need to produce new products is emphasized
22	FSM4209	Food Innovation in Food Service	3(1+2)	This course requires students to create new menu formulations using science and technology approaches. The process of the new menu development begins from generation of idea and concept until the production of product prototype. Menu improvements for customer satisfaction and problem solving in food innovation are also discussed
23	FSM4210	Advanced Nutrition in Food Service	3(3+0)	This course emphasizes on nutritional needs and menu preparation aspects in meeting the needs of clients at each stage of life cycle, including patients and athlete. Menu development for customer-specific nutrition requests, problems and current trends in food service are also discussed
24	FSM4304	Advanced Food Preparation	3(1+2)	This course covers commercial food preparation, presentation and service. The effectiveness and efficiency of teamwork are emphasized.
25	FSM4305	Western Cuisine	3(1+2)	This course covers the basic principles and techniques in Western cuisines preparation. Emphasize is also given to the development of Western cuisines.
26	FSM4306	Asian Cuisine	3(1+2)	This course covers the basic principles and techniques in Asian cuisines preparation. Emphasize is also given to the development of Asian cuisines.
27	FSM4308	Preparation of Malaysian Heritage Foods	3(1+2)	This course covers the authenticity aspect of ingredients, techniques, and taste in the preparation of Malaysian heritage foods based on the different states in Malaysia. Development of standard formulation and preparation methods of Malaysian heritage foods to sustain their authenticity are also emphasized
28	FSM4309	Commercial Food Preparation and Services	2(0+2)	This course covers the commercial event planning process till its execution. This includes various elements of the commercial kitchen (back-of-the-house) and front-of-the house handling, such as menu and recipe development, food preparation, and professional service. Emphasis is also given to the elements of teamwork and entrepreneurship through practical training
29	FSM4503	Information System in Foodservice	3(2+1)	This course covers the computer technology management which includes the aspect of planning, organization, technology usage, administration and marketing in the food institution.
30	FSM4504	Equipment Layout and Design for Foodservice Facilities	3(2+1)	This course covers the effective layout and design of foodservice equipments and facilities. The computer application is also introduced.
31	FSM4505	Digitalization and Management Information Systems In Food Service Industry	3(2+1)	This course covers various types of management information systems and their latest applications in food service. Emphasis is also given to the use of e-commerce, e-marketing and social media components in food service. Efficient and cost-effective management information systems are also discussed
32	FSM4507	Food Service Facilities, Layout and Design	3(2+1)	This course covers the food service facilities layout and design using computer softwares. Exposure to space analysis for the entire premise as well as selection and arrangement of equipment is also provided. The integration of ergonomic factors in facility layout and design is also emphasized
33	FSM4602	Quality Management in Food Service	3(3+0)	This course covers various principles of quality systems in the food service industry. Exposure to certification system, assurance and various quality control tools is provided to ensure food quality can be improved for consumers’ benefit. Problem-solving pertaining to quality management in food service organizations is also emphasized
34	FSM4603	Marketing and Sales in Foodservice	3(3+0)	This course covers the marketing principles and consumer behavior in foodservice. Activities pertaining to marketing planning and sales are also discussed.
35	FSM4604	Marketing in Food Service	3(3+0)	This course covers the marketing concepts, service characteristics and consumer behavior in food service. Segmentation techniques, product development and positioning, marketing channel analysis, promotion and advertising are also discussed. Activities pertaining to market research and development of marketing plan are also emphasized
36	FSM4606	Foodservice Operations Management	3(3+0)	This course covers the application of analytical techniques in the foodservice industry. Emphasize is given to the application of modelling theory in planning and decision-making.
37	FSM4607	Foodservice Strategic Management	3(3+0)	This course covers the principles of strategic management in the foodservice. The process of strategies development in the foodservice institution is also emphasized
38	FSM4701	Foodservice Operational System	3(3+0)	This course emphasizes on the management of foodservice systems and operations. The productivity improvement and technology application are also discussed.
39	FSM4703	Institutional Management	3(3+0)	This course covers the effective techniques in managing and handling foodservice institution. Activities pertaining to the foodservice institution operations are also discussed.
40	FSM4704	Beverage and Bar Management	3(3+0)	This course covers the principles of alcoholic and non-alcoholic beverages production. The various aspects of beverage management are also discussed.
41	FSM4705	Restaurant Management	3(3+0)	This course covers restaurant management and operation, beginning from feasibility study, concept development, menu design till restaurant facilities. Quality food production and service as well as marketing management, human resource and finance are also emphasized. Important aspects in restaurant management and operation are integrated in the development of business plan
42	FSM4706	Institutional Food Service Management	3(3+0)	This course encompasses the handling and management system of institutional food service. The efficiency of institutional management that covers menu management, food delivery system, logistics and information system application aspects are emphasized. Controls over operational cost, quantity and quality of food to ensure institutional food service sustainability are also discussed
43	FSM4707	Beverage Management	3(3+0)	This course encompasses the management pricnciples in the production of various beverage products, as well as its services. Exposure is given to various types of beverages, including alcoholic beverages, preparation process, equipment and serving methods. The aspects of recipe development, beverage management and business concept are discussed
44	FSM4781	Entrepreneurship in Food Service	3(1+2)	This course covers the construction and execution of food service business plan with potential to generate profit. Practical business activities are carried out with emphasis on business management skills and entrepreneurship culture. Focus is given to creativity and innovation in managing competitive food service business
45	FSM4803	Foodservice Industrial Law	3(3+0)	This course covers the laws pertaining to the formation and operations of foodservice institutions. The related food acts and regulations are also discussed.
46	FSM4804	Contract and Franchise in Foodservice	3(3+0)	This course covers the basic and principles of contract and franchise development. The development and evaluation of a contract in the foodservice organization are also emphasized.
47	FSM4805	Food Service Industrial Law	3(3+0)	This course covers the laws pertaining to the establishment and operation of the food service industry. Focus is given to regulations, licensing, certification and food service legislation. Hospitality laws, customer rights and issues are also emphasized
48	FSM4806	Contract and Franchise In Food Service	3(3+0)	This course covers the elements of contract law and franchise in the food service. Conflict management, litigation, dispute and wrongdoing in franchising are emphasized. Development, management, market trend and issues related to franchise business in food service are emphasized
49	FSM4901	Industrial Training	12(0+12)	This course covers an industrial training for a period of 24 weeks at various selected government agencies, companies or factories. The training is organized jointly by the coordinator and supervisor or the manager from the related agencies, company or factory.
50	FSM4902	Industrial Training	12(0+12)	In this course, students are exposed to real working environment in industries/organizations. Training includes application of the theoretical and practical aspects that have been studied with current practices in the workplace. Problem solving and communication skills are also emphasized
51	FSM4977	Seminar	1(0+1)	This course covers the preparation and techniques of effective presentation. Students are required to present the findings of their research project.
52	FSM4959	Bachelor Dissertation	6(0+6)	This course encompasses the preparation of proposal, implementation, and scientific writing of research project. Scientific approach to generate data systematically through appropriate design, data collection and analysis are emphasized
53	FSM4999	Final Year Project	6(0+6)	The course covers the implementation of research project and scientific writing techniques. Students are required to produce a systematic academic writing
54	FST3301	Principles of Food Processing and Preservation	4(3+1)	This course covers characteristics of food quality, result and effect of food spoilage, hurdle concept, heating, refrigeration, drying, evaporation, irradiation, ultra hight pressure and ultrasonication, packaging and food additives
55	FST4001	Halal Food	2(2+0)	This course covers the concept of halal haram in Islam, sources of halal and haram food, slaughtering methods, halal food processing concept from farm to plate, halal food ingredients and additives. The course also cover regulations and legislation related to halal food, analysis halal standard MS1500:2004, halal certification and logo, relationship between halal and quality systems and halal products incentives. Current issues in global halal food industries and market will also be discusses
56	FST4832	Sensory Evaluation of Food	2(1+1)	This course covers sensory evaluation concept and its applications, sensory evaluation method, selection and training of panel members, format and techniques for obtaining data, preparation of sample for presentation, factors which influence measurement of sensory evaluation, consumer testing and data analysis

Updated:: 09/09/2021 [suhaiza]

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