752326 Large-scale catering and communal feeding
- Semester hours
- Lecturer (assistant)
- Frisch, Georg
- Institute of Food Technology
- Offered in
- Wintersemester 2017/18
- Languages of instruction
The course covers the entire production chain from the selection of suppliers to the serving of the food or delivery to the customer from the point of view of food technology. The topics discussed include legal requirements for equipment and kitchen, quality assurance measures regarding hygiene, cleaning and disinfection, pest control and waste management.
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students know about the various aspects and sectors of large-scale catering and communal feeding from the point of view of food technology and have basic knowledge required for a future career in this field.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.