FOOD ANALYSIS (2/2 Credits)
Learning Outcomes: On successful completion of this course, students will be able to: demonstrate practical proficiency in a food analysis laboratory; explain the principles behind analytical techniq...
BINUS University Curriculum Center
People Innovation Excellence
Courses
FOOD ANALYSIS IN FOOD INDUSTRY (2 Credits)
Learning Outcomes: On successful completion of this course, students will be able to: Understand the basic concepts in food analysis: includes physical, chemical, microbiological, biochemical analy...
Food and Beverage Management
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 MANAGEMENT (2 SCU)
Learning Outcomes: On successful completion of this course, students will be able to: identify a systems approach to a food service organization along with deep understanding of quality assurance and...
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...
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...
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