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[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_testimonial _builder_version=”3.0.89″ author=”Dr. Nornazira binti Suhairom” job_title=”Lecturer” company_name=”Faculty of Education, Universiti Teknologi Malaysia” portrait_url=”http:\/\/humanities.utm.my\/education\/wp-content\/uploads\/sites\/6\/2017\/06\/nazira.gif” url_new_window=”off” quote_icon=”on” use_background_color=”on” quote_icon_background_color=”#f5f5f5″ background_layout=”light”]<\/p>\n
Food Service Operations (SPPL 2142) is one of the courses taught in the Faculty of Education for the fulfilment of Bachelor of Technology with Education (Living Skills) \u2013 SPPH program. <\/span><\/span>Generally, this course train students how to safely handle and prepare food in a restaurant or home setting. This course provides information about what food service operations are and how to market a food business. It also covers different catering styles and ways to plan events. Other topics include methods for organising equipment, setting prices and preparing foods. For this semester, students<\/span><\/span> from Year 2 SPPH carry out series of restaurant business projects based on several catering themes. Despite just learning how to cook, this course implement one-semester project that challenged the students entrepreneurial skills in order to prepare the food, managing the dining facility, as well as enhancing marketing skills. Utilising the Faculty of Education facilities (Bunga Lawang Restaurant and Cooking Lab), students were given the opportunity to design and manage the restaurant. Starting from 21st March 2018, these students will be selling baked goods such as cookies and brownies.<\/p>\n<\/a><\/p>\n