Food and Beverage Management (T/P)
Learning Outcomes Upon successful completion of this course, students are expected to be able to explain the types of foodservice establishment, types of service and table settings, identify menus, e...
BINUS University Curriculum Center
People Innovation Excellence
Courses
FOOD AND BEVERAGE SERVICE MANAGEMENT (6 SCU)
Learning Outcomes: Upon successful completion of this course, students are expected to be able to identify and explain different types of restaurants’ characteristics as well as factors to consider...
FOOD AND BEVERAGE SERVICE OPERATION (4 Credits)
Learning outcomes: On successful completion of this course, student will be able to: define Food and Beverage Service in Hotel Operations; explain Food and Beverage Service in Hotel Operations with t...
FOOD BUSINESS MODEL & VALIDATION (2 Credits)
Learning Outcomes: On Successful completion of this course, students will obtain: The ability to develop a Business Model on their business idea; Theability to find the needs of the customer creating...
FOOD CHEMISTRY (2/1 Credits)
Learning Outcomes: On successful completion of this course, students will be able to: LO1 - Discuss the major chemical reactions that limit shelf life of foods; LO2 - Explain the chemistry underlying...
FOOD CHEMISTRY (2/2 Credits)
Learning Outcomes: On successful completion of this Course, students will be able to: Describe about fundamental concepts of macro (water, carbohydrates, lipids, and proteins) and micro components (v...
Food Cost Control
Learning Outcomes On successful completion of this course, students will be able to: Manage the Cost of Food; Calculate Food and Beverage Pricing; Plan for Profit; Analyze Results Using the Income St...
FOOD ENGINEERING (2/2 SCU)
Learning Outcomes: On successful completion of this course, students will be able to: formulate mass and energy balances for a given food manufacturing process; analyze the characteristics of fluids ...
FOOD FERMENTATION TECHNOLOGY (2 SCU)
Learning Outcomes: On successful completion of this course, students will be able to: Describe the history and fundamental knowledge of food fermentation technology; Explain the basic microbiology an...
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