Technologies and Processes of Foodservice and Mass Market Retail

The course provides fundamental knowledge about the foodservice and mass market retail technological chain and processes. Organization and management principles of the technological chain, process flow-sheets and factory lay-outs are described; in addition, the course deals with physical phenomena and transformations occurring in food products during typical operations of foodservice and retail, with solution of quantitative mass and energy balances. The EU regulations about food safety, principles and structure of food safety management systems are examined.

At the end of the course students will be able to comprehend and analyze flow sheets and lay outs of foodservice and mass market retail activities, in terms of quality and effectiveness. Students will acquire knowledge about physical phenomena and transformations that occur in food during technological operations and ability to solve simple mass and energy balances. They will be able to apply dimensioning and optimization criteria to food plants and appliances. Students will be able to identify hazards, design and apply food safety management systems in catering and retail activities, according to current legislation.