AIRLINE CATERING MANAGEMENT

BSC IN HOSPITALITY & AIRLINE CATERING MANAGEMENT

JRD Global EDU
Online

Rs 75,000
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Important information

  • Course
  • Intermediate
  • Online
  • Duration:
    3 Years
  • When:
    Flexible
  • Support service
Description

Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisan affair. Caterers now create an experience that involves the senses.The earliest account of a major services being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of British General William Howe.[1] Catering business began to form around 1820, centering in Philadelphia.[1][2] Catering being a respectable and profitable business, the early catering industry was disproportionately founded by African-Americans.[1][2][3]

The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering."[2] By 1840, a second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants they owned.[2] Common usage of the word "caterer" came about in the 1880s at which point local directories began listing numerous caterers.[1] White businessmen eventually moved into the industry and by the 1930s, the black businesses had virtually disappeared.[1]

In the 1930s, the Soviet Union, creating more simple menus, began developing state public-catering establishments as part of its collectivation policies.[4] A rationing system was implemented during World War II, and people became used to public catering. By the 1960s, home-made food was overtaken by eating in public-catering establishments

Important information
Venues

Where and when

Starts Location Timetable
Flexible
Online

Frequent Asked Questions

· What are the objectives of this course?

JOB ORIENTED PROGRAM

· Who is it intended for?

12TH PASSED OUT CANDIDATES

What you'll learn on the course

Catering
Hospitality Management

Teachers and trainers (1)

SNEHA SHARMA
SNEHA SHARMA
COUNSELOR

Course programme

FOOD SCIENCE SEMESTER‐I UNIT‐I Importance with relation to food handling preparation and service. Micro Organisms‐Classification. Bacteria‐Size, Shape, reproduction, beneficial and harmful effects Yeasts‐size, shape, reproduction, beneficial effects. UNIT‐II Food Preservation Methods and principles of food preservation. Food Poisoning –Staphylococci, botulism & clostridium perfringens, Symptoms , illness & prevention UNIT‐III Colloids Types and factors affecting colloidal solutions Emulsions Types and theory of emulsion Food emulsions UNIT‐IV Changes taking place during cooking Carbohydrates 1. Gelatinization 2. Dextrinisation 3. Retro gradation Proteins 1. Denaturation,loagulation 2. Functional Properties 3. Commercial Uses Fats and Oils 1. Rancidity 2. Flavour Reversion 3. Refining, hydrogenation, winterization 4. Commercial uses of fat UNIT‐V Browning Types of Browning Prevention of browning

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