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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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Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
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