The course is designed to develop and/or refine the students' ability to apply generally accepted principles and procedures of selection and procurement in the hospitality industry and analyze specific product characteristics, especially their market distribution, quality standards, and other selection factors; and prepare production specifications. The kitchen is the heart of any foodservice establishment. The efficiency of the kitchen will be an important determinant in the quality of service, controlling of costs, and profits. This module deals with various facets of effective kitchen management such as layout and design, equipment’s, kitchen procedures, controls, staffing etc. that will help you to organize and manage your kitchen efficiently.