Introduction to Food Industry Management

1.1. Overview of the Food Industry

1. Historical development and growth of the food industry.
2. Key players and stakeholders in the industry.
3. Current challenges and trends.

1.2. Food Business Fundamentals

1. Food business models (restaurants, catering, food processing).
2. Legal and regulatory aspects of the food industry.
3. Ethical and sustainable practices.

2.1. Culinary Techniques and Skills

1. Fundamental cooking methods and principles.
2. Menu planning and recipe development.
3. Food presentation and plating techniques.

2.2. Food Safety and Hygiene

1. Foodborne illnesses and prevention.
2. Food safety regulations and compliance.
3. HACCP principles and implementation.

3.1. Quality Standards and Regulations

1. Food quality parameters and criteria.
2. International food quality standards (ISO, Codex).
3. Quality assurance processes and audits.

3.2. Quality Control in Food Production

1. Quality control techniques and tools.
2. Quality testing and inspection.
3. Continuous improvement and corrective actions.

4.1. Restaurant and Hospitality Management

1. Restaurant operations and service management.
2. Customer service and guest experience.
3. Menu engineering and pricing strategies.

4.2. Financial Management in the Food Industry

1. Budgeting and cost control.
2. Revenue management and profit optimization.
3. Financial reporting and analysis.

5.1. Food Product Marketing

1. Market research and consumer behavior.
2. Brand development and positioning.
3. Marketing strategies and campaigns.

5.2. Digital Marketing for Food Businesses

1. Online presence and social media marketing.
2. E-commerce and food delivery platforms.
3. Building a strong digital brand presence.

6.1. Food Production Planning

1. Production scheduling and capacity management.
2. Procurement and inventory management.
3. Quality control in food production.

6.2. Supply Chain Logistics

1. Supply chain design and optimization.
2. Distribution and logistics management.
3. Supplier relationships and sourcing strategies.

7.1. Menu Engineering and Development

1. Menu design principles.
2. Menu analysis and optimization.
3. Seasonal and specialty menus.

7.2. Food Innovation and Trends

1. Tracking food industry trends.
2. New product development and innovation.
3. Adapting to changing consumer preferences.

8.1. Sustainable Practices in the Food Industry

1. Sustainable sourcing and procurement.
2. Waste reduction and sustainable packaging.
3. Eco-friendly restaurant and kitchen practices.

8.2. Ethical Considerations in Food Business

1. Fair trade and ethical sourcing.
2. Food ethics and responsible marketing.
3. Corporate social responsibility in the food industry.

9.1. Entrepreneurship in Food Business

1. Business plan development.
2. Funding and investment strategies.
3. Launching and managing a food-related startup.

9.2. Food Business Innovation Projects

1. Ideation and innovation workshops.
2. Business pitch development.
3. Entrepreneurship mentorship.

10.1. Capstone Project

1. Research, analysis, and solution development.
2. Presentation of findings and recommendations.