1. To know the main historical, social, economical and legal factors influencing the foodservice sector.

2. To analyse the different models and foodservice systems considering the aspects related to nutrition and dietetics.

3. To apply the principles that rule the design of facilities and equipment for foodservice businesses in order to carry out appropriate management and inspection.

4. To know the bases of the production management in foodservice businesses.

5. To apply the bases of quality control to the produccion of ready-to-eat foods, inocrporating methods for the evaluation of organoleptical and nutritional quality.

6. To assess in the implementation of criteria for the planification and production management in catering services devoted to groups with specific needs.

7. To apply the bases of quality management and food safety in foodservice businesses.

Specific skills

CE9 Knowing their chemical composition, their physicochemical properties, their nutritional value, their bioavailability, their organoleptic characteristics and the modifications they undergo as a consequence of technological and culinary processes.

CE10 Knowing the basic processes in the elaboration, transformation and preservation of the main foods.

CE15 Develop, apply, evaluate and maintain adequate hygiene practices, food safety and risk control systems, applying current legislation.

CE16 Participate in the design, organization and management of the different food services.

SC20 Knowing the aspects related to the economy and management of food companies.

General Skills

CG1. Recognize the essential elements of the dietitian-nutritionist profession, including ethical principles, legal responsibilities and the exercise of the profession, applying the principle of social justice to the professional practice and developing it with respect to people, their habits, beliefs and cultures.

Basic skills

CB3 That students have the ability to gather and interpret relevant data (usually within their area of study) to make judgments that include a reflection on relevant social, scientific or ethical issues.

Transversal skills of the UdL

CT1 To have a correct oral and written expression

CT3 Mastering ICT

BLOCK I. Introduction to collective restoration systems.

1. Introduction to foodservice. Historical vision. Collective catering systems and differences with commercial catering. Current situation and trends.

2. Types of catering services and organization of production. Food sources in catering for collectivities. Commercial, social and hospital catering. Types of installations and distribution systems.

BLOCK II. Production planning

Topic 3. Decision factors in the planning of menus for collectivities.

Topic 4. Menu planning for groups in the educational field.

Topic 5. Menu planning for collectives in the geriatric field.

Topic 6. Menu planning for hospital groups.

Topic 7. Menu planning for social/work groups.

BLOCK III. Facilities, premises and equipment.

Topic 8. Design of culinary facilities. Capacity and definition of circuits and zones. Central kitchens. Satellite kitchens. Other facilities.

Item 9. Equipment and utensils for production and distribution in collective catering.

BLOCK IV. Production management.

Topic 10. Management of suppliers

Topic 11. Management of raw materials and processed foods.

Item 12. Elaboration of technical data sheets.

Item 13. Hygiene management. Hygienic management of facilities, equipment, staff and food.

Topic 14. Financial management in catering establishments.

BLOCK V. Quality management.

Item 15. Quality control. Control during production, storage and service. Microbiological standard. Criteria and methods for evaluating the quality of catering services for communities. Sensory evaluation techniques*

Topic 16. Quality management in collective catering establishments. HACCP applied to collective catering companies. Inspection and control of collective catering establishments.

Lectures

Lectures will be given with the aim of providing an overview of the contents related to the competences to be developed  within the subject.

Seminars

They will consist in activities related to applied topics treated in lectures, especially the completion of a course project which will focus around the implementation of a dietary plan proposed by the students. These sessions will stimulate the participation of students and the different presented proposals will be discussed.

Practices

Practical activities will include the following:

- Discussion of issues related to the implementation of dietary plans in the foodservice field.

- Preparation of documents related to the management of production.

- Sensory evaluation applied to the development ready-to-eat foods. Sensory evaluation techniques with consumers.

- HACCP implementation for cook-chilled products.

Tutorials

Advisory meeting will be held in small groups with the aim of providing learning guidance and clarifying doubts about the activities carried out, wit special attention to the course project.

Due to the special circumstances derived from sanitary crisis caused by the COVID-19, this subject may be taught through on-site and off-site classes. As long as circumstances allow it, these will be carried out as on-site activities. If circumstances require a modification in the degree of on-site sessions, this will be informed in due time.

The evaluation will consist of the weighted average of 4 grades, obtained from the following elements:

Written test I (individual): 10%

Written test II (individual): 10%

Course project (individual or groupal): 70%

Exercises on practical cases (individual or group): 10%

The grade will be obtained from the sum of the grades obtained by the student in the different proposed activities.

Assessment Blocks:

Block A: Course work - 1st installment (25% of the grade)

Block B: Course work - 2nd installment (20% of the grade)

Block C: Course work - 3rd installment (25% of the grade)

Block D: Individual activities (Tests + exercises in class) (30% of the grade)

Comments

In order to pass the subject, a minimum average grade of 5.0 is required.

Evaluation mode

The assessment is continuous, weighting the grades obtained in the different blocks (A, B, C and D).

If the student adheres to the alternative assessment, this will consist of taking the tests and completing the course work. In this case, the weighting will be 70% for the coursework and 30% for the tests.

• Bello, J. (1998) Ciencia y Tecnología Culinaria. Ed. Díaz de Santos. Madrid.

• Cuevas Insua, V. (2006). APPCC aplicado a la restauración colectiva: guía básica de aplicación a comedores. Ideaspropias, Vigo.

• Johns, N. (1995). Higiene de los alimentos : directrices para profesionales de hostelería, restauración y. Acribia, Saragossa.

• Kinton, R., Ceserani, V. y Foskett, D. (2000). Teoría del Catering. Acribia, Zaragoza.

• Matas, P. E. i Vila Brugalla, M. (2002). Restauración colectiva. APPCC. Manual del usuario. Masson, Barcelona.

• Sala Vidal, Y. i altres. (1999). Restauración Colectiva: planificación de instalaciones, locales y equipamientos. Masson, Barcelona.

• Sala, Y.; Montañés, J. (1999) Restauración colectiva. Planificación de instalaciones, locales y equipamientos. Ed. Elsevier-Masson.

• Marcus, J.B. (2013). Culinary Nutrition. The Science and Practice of Healthy Cooking. Academic Press.

• McGee, H. (2007). La cocina y los alimentos. Ed. Debate.