University of Jordan
Faculty of Agriculture
Department of Nutrition and Food Technology
Second semester 2012/2013
Course Title
Training in Food Service Institutes
Course code
0643492
Lecturer
Dr. Mohammed I. Yamani
E. mail: myamani@ju.edu.jo
Pre-requisites
0643451, 0643452, 0643431, 0603354
Credits
3
Course description
Training the student in a foodservice institution on menu planning and management of
human resources and operations from purchasing until service as well as controlling the
quality.
Training/teaching methods
Lectures, group discussion, student critical readings and presentations.
Teaching tools include the use of the board, transparencies, PowerPoint presentations, case
studies and handouts.
Learning outcome:
Upon completion of this course the student should have practical ability to:
1. be acquainted with food service and types of food service organizations.
2. have knowledge and control of main processes in a food service organization.
3. know and manage resources needed in food service organizations.
4. be acquainted with menu planning and know how to prepare a menu plan
5. be familiar with quality management elements needed in a food service
organization

leadership and policies

responsibility, authority and communication

customers and product requirements

monitoring and measuring

control of nonconforming product

improvement
6. Develop a prerequisite program (GMP) for a food sservice organization.
7. Develop a food saety system (HACCP) to ensure food safety in a food sservice
organization
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Learning Resources

Payne-Palacio, J and Theis,M.2009.Introduction to Foodservice, 11th ed. Prentice Hall,
New Jersey.

Khan M.1991. Concepts of Food service Operations Systems. Van Nostrand Reinhold,
New York.

ISO 9000:2005: Quality management systems -- Fundamentals and vocabulary

ISO 9001:2008: Quality management systems -- Requirements

ISO 9004:2009: Managing for the sustained success of an organization -- A
quality management approach

ISO 22000:2005: Food safety management systems -- Requirements for any
organization in the food chain

ISO 19011:2011: Guidelines for auditing management systems

ISO 14001:2004: Environmental management systems -- Requirements with
guidance for use.
The Internet

The Codex Alimentarius Commission. www.codexalimentarius.net

International Organization for Standardization www.iso.org

Jordan Food and Drug Administration www.jfda.jo

U S Food and Drug Administration www.fda.gov

European Food Safety Authority (EFSA) www.efsa.europa.eu

The National Association of College & University Food Services http://www.nacufs.org/
Assessment
Item
Student field training report
Onsite training report
Final
Institution report
Final exam (written)
a- Onsite training
b- Field training
Total
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