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CURRICULUM 860/1308P
EDUCATIONAL SKILL REQUIREMENTS (ESRs)
The officer must possess the ability to achieve an effective balance among menu items, labor, equipment and costs in quantity food production.
The officer must possess the ability to analyze the environment of the food industry and new developments in marketing, and to implement innovative applications.
The officer must possess the ability to manage capital assets, inventories, and operational equipment.
The officer must possess the ability to control the inventory of subsistence products, with the added dimension of perishability.
The officer must possess the ability to exercise quality procurement policies for food, beverages, and related items.
The officer must possess the ability to forecast consumption, and to maintain finite control of food consumption to perform within strict budget limits.
The officer must have an understanding of the human behavior aspects of management, such as the managerial application of social science concepts and research findings, implying an awareness of learning modes, motivation techniques, and decision making concepts.
The officer must be proficient in oral and written communications. This includes the ability to complete primary and secondary research, including documentation and presentation of results, and the conceptual application of tested principles to new or varying problem areas.
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