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Hcm 436 Course Guide COURSE GUIDE HCM 304 FOOD AND BEVERAGE PRODUCTION IV Course Team Dr. I. A. Akeredolu (Course Developer/Writer) – Yaba College of Technology, Lagos Dr. J. C. Okafor (Course Editor) – Federal Polytechnic, Ilaro Dr. (Mrs) A. O. Fagbemi (Programme Leader) – NOUN Mr. S. O. Israel-Cookey (Course Coordinator) – NOUN NATIONAL OPEN UNIVERSITY OF NIGERIA HCM 304 COURSE GUIDE National Open University of Nigeria Headquarters University Village Plot 91, Cadastral Zone, Nnamdi Azikiwe Express way Jabi, Abuja Lagos Office 14/16 Ahmadu Bello Way Victoria Island, Lagos e-mail: [email protected] website: www.nou.edu.ng Published by National Open University of Nigeria Printed 2015 ISBN: 978-058-641-1 All Rights Reserved ii HCM 304 COURSE GUIDE CONTENTS PAGE Introduction ..................................................................... iv Course Aims .................................................................... iv Course Objectives ........................................................... iv Working through this Course .......................................... v The Course Materials ...................................................... v Study Units ...................................................................... vi Assessment ...................................................................... vi Tutor-Marked Assignments (TMAs) .............................. vi Final Examination and Grading ...................................... vii How to Get the Most from this Course................................. .. vii Facilitators, Tutors and Tutorials .................................... ix Textbooks and References................................................ ix Summary .......................................................................... x iii HCM 304 COURSE GUIDE INTRODUCTION HCM 304 : Food and Beverage Production 1V is a two-credit unit and 300 level core course. The course consists of 15 units of five units per module. The course has been developed to suit all students of undergraduate programme in B.Sc. Hotel and Catering Management at the School of Management Sciences. The hospitality industry with its dynamic nature has become one of the highest employers of labour. The course describes the characteristics of the hospitality industry. It also gives a breakdown of the different segments of the industry with details of the different types of restaurant operations. The structure and planning of menus, food purchasing, effective control system, varieties of food commodities and food regulation issues are some of the areas covered. Diligence in going through the course shall enable you to make the right choices in organising different kinds of functions. The Course Guide tells you briefly what the course is about, what course material you will be using and how you can work your way through the study materials. It suggests some general guidelines on the length of time you are suppose to spend on each unit of the course in order to complete it successfully. It also gives you some guidance on your tutor-marked assignment, which will be available to you at the study centre. There are regular tutorial classes that are linked to the course; you are advised to attend these sessions. COURSE AIMS This course seeks to give you an understanding of how hotel and catering industry is organised; the structure and planning of menus, food purchasing, effective control system, varieties of food commodities and food regulation. And finally, the need to comply with laws regarding health and environmental safety. COURSE OBJECTIVES To achieve the course aims stated above, the overall objectives of the course have been stated. In addition, each unit has specific objectives which are included at the beginning of each unit. You are encouraged to read them before you start working through the unit. During your study of the unit, refer to them to check on your progress. iv HCM 304 COURSE GUIDE On completion of this course, you should be able to: • identify various food hygiene regulations • highlight what menu/recipe entails and customer requirements • list local food commodities • explain the procedure for cook-chill, cook-freeze, and souse vide catering system • discuss functional catering and meat cookery. WORKING THROUGH THIS COURSE This is a two-credit unit course, and so you are expected to spend a minimum of two hours on it weekly. It is expected that you complete the entire course between 18 – 25 weeks. For a successful completion of this course, you are required to go through the study units, reference books, and other resources that are related to each unit. The tutor-marked assignments (TMAs) should be done immediately and submitted to the course facilitator. The medium and time for the submission of the TMA will be specified later. Below are the components of the course, what you have to do and how you should allocate your time to each unit in order to complete the course expeditiously. COURSE MATERIALS The major components of the course are: 1. Course Guide 2. Study Units 3. Textbooks and References 4. Assignment File 5. Presentation Schedule v HCM 304 COURSE GUIDE STUDY UNITS The course is structured into 3 modules and 15 units as shown below: Module 1 Unit 1 The Hospitality Industry Unit 2 Restaurant Unit 3 Food Poisoning Unit 4 Food Hygiene Regulation Unit 5 The Menu Module 2 Unit 1 Meat, Poultry and Game Unit 2 Fish Unit 3 Vegetables and Fruits Unit 4 Eggs and Dairy Products Unit 5 Cereals, Nuts, Fats and Oils Module 3 Unit 1 Food Purchasing Unit 2 Organisation of Control Unit 3 Catering for Functions Unit 4 Meat Cookery Unit 5 Cook-Chill, Cook-Freeze ASSESSMENT There are two aspects to the assessment for this course: tutor-marked assignment and the e-examination. Within each unit are self - assessment exercises which are aimed at helping you to check your understanding as you proceed. Try to attempt each of the exercises before finding out the expected answers from literature. TUTOR–MARKED ASSESSMENT This is your continuous assessment exercise and it accounts for 30% of your total score. You are expected to answer at least four sets of TMA before you sit for the end of course examination. Your best three TMAs will account for the 30 % of the total score. vi HCM 304 COURSE GUIDE FINAL EXAMINATION AND GRADING The end-of-course examination would earn you 70% which would be added to your TMA score (30%).The time of the examination would be communicated to you. When you are successful in your examination, then you have completed the course in Food and Beverage Production IV. It is believed that you would apply this knowledge in the hotel and tourism industry. HOW TO GET THE MOST FROM THIS COURSE In open and distance learning, the study units are especially designed to replace the lecturer. This is one of the great advantages of distance learning. You can read and work through the specially designed study materials at your own pace, and at a time and place that suits you best. Think of it as you read the lecture and that a lecturer might set you some readings to do. The study will tell you when to read your other materials. Just as a lecturer might give you an in-class exercise, your study units also provide exercise for you to do at appropriate times. Each of the study units follows a common format. The first item is an introduction to the subject matter of the unit, and how a particular unit is related with the other units and the course as a whole. Next is a set of learning objectives. These objectives let you know what you should be able to do by the time you have completed the unit. You should use these objectives to guide your study. When you have finished the unit, you must go back and check whether you have achieved the objectives. If you make a habit of doing this, you will significantly improve your chances of passing the course. The main body of the unit guides you through the required reading from other sources. This will usually be either from a reading section or some other sources. Self-assessment exercises are interspersed throughout the end of units. Working through these tests will help you to achieve the objectives of the unit and prepare you for the assignments and the examinations. You should do each self-assessment exercise as you come to it in the study unit. There will also be numerous examples given in the study units, work through these when you come to them too. The following is a practical strategy for working through the course. If you run into any trouble, telephone your tutor. When you need help, do not hesitate to call and ask your tutor to provide it. In summary ensure you do the following: vii HCM 304 COURSE GUIDE 1. Read this Course Guide. 2. Organise a study schedule. Refer to the course overview for more details. Note the time you are expected to spend on each unit and how the assignments relate to the unit. Important information e.g. details of your tutorials, and the date of the first day of the semester is available. You need to gather together all information in one place, such as your diary or a wall calendar. Whatever method you choose to use, you should decide on and write in your own date for working on each unit. 3. Once you have created your own study schedule, do everything you can to stick to it. The major reason that students fail is that they get behind in their course work. If you get into difficulties with your schedule, please let your facilitator know before it is too. 4. Turn to unit one and read the introductions and the objectives for the unit. 5. Assemble the study materials. Information about what you need for a unit is given in the “Overview” at the beginning of each unit. You will always need both the study unit you are working on and at least one of your reference text books on your desks at the same time. 6. Work through the unit. The content of the unit itself has been arranged to provide a sequence for you to follow.
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