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...Global learning semesters course syllabus hosp food science department hospitality and tourism host institution university of nicosia cyprus summary code title recommended credit hours semester offered contact prerequisites fall spring beng level language instruction lower division english description the emphasizes close link between theoretical knowledge actual practices in catering industry on completion student should be able to state basic principles essentials hygiene comprehend proper storage preservation furthermore he she will basics production gain a broad understanding commodities used quantity instructor ms polina spyris aims objectives introduce students concepts handling from preparation service as well emphasize aspects nutritional value teaching methods is delivered through lectures field trips guest speakers during over week period evaluation grading class participation report mid term final exam readings resources required textbook tull nutrition oxford press isbn x r...