Food Service

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NATIONAL OPEN UNIVERSITY OF NIGERIA

SCHOOL OF MANAGMENT SCIENCES

COURSE CODE: HCM 303

COURSE TITLE: FOOD SERVICE AND PROFESSIONALISM

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COURSE GUIDE

HCM 303 FOOD SERVICE AND PROFESSIONALISM Course Developer / Writer Mrs. Elizabeth I. Babagbale National Open University of Nigeria Programme Leader National Open University of Nigeria Course Coordinator National Open University of Nigeria

NATIONAL OPEN UNIVERSITY OF NIGERIA

HCM 303 COURSE GUIDE

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National Open University of Nigeria Headquarters 14/16 Ahmadu Bello Way Victoria Island Lagos Abuja Office No 5 Dar es Salam Street Off Aminu Kano Crescent Wuse II, Abuja Nigeria e-mail: centralinfo@nou.edu.ng URL: www.nou.edu.ng Published by National Open University of Nigeria Printed 2008 ISBN: 978-058-713-6 All Rights Reserved Printed by: Lucky Star Printing Ent.

HCM 303

COURSE GUIDE

CONTENTS

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Introduction…………………………………………………………..

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What You will Learn in this Course…………………………………. Course Aim…………………………………………………………… Course Objectives…………………………………………………….. Course Materials……………………………………………………. Study Units………………………………………………………… . The Assignment File………………………………………………… Tutor-Marked Assignment………………………………………….. Final Examination and Grading……………………………………... Summary……………………………………………………………..

HCM 303

COURSE GUIDE

Introduction HCM 303: Food Service and Professionalism is a semester course work of two credit units. It will be available to all students, taking the B.Sc Programme in the School of Business and Human Resource Management. This course of 11 units involves Food Service and Professionalism as an aspect of Hospitality degree programme. It is necessary the hotel, restaurant,

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pub houses etc reasons to circumvent management problems, incompetence in the product presentation and service delivery treating guest as king thereby reducing complaints. The course guide tells you what the course HCM 303 is all materials you will be using and how to make the best use of the materials to ensure success. Other...