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![NF20402 MAKANAN DAN BUDAYA [1-2023/2024]](https://itel.ums.edu.my/pluginfile.php/409382/course/overviewfiles/food%20n%20culture.jpeg)
![NF20502 MAKANAN DAN BUDAYA [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37171/course/overviewfiles/Introduction%20of%20NF20502.jpg)
NF20502 MAKANAN DAN BUDAYA [2-2022/2023]
This course is a theoretical and empirical exploration of human food choices from an ecological, political and sociological perspective. The course is designed to discuss the socio-cultural dimensions of food production, preparation and consumption that included dimensions of individual, family, community and societal structures, as well as ideological, religious and cultural identities embodied in gender, race, ethnicity and socioeconomic status.
![NF30203 PENYEDIAAN MAKANAN KOMERSIL [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37135/course/overviewfiles/COMMERCIAL.jpg)
![NF30403 SUSUNATUR, REKABENTUK DAN PERALATAN PERKHIDMATAN MAKANAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37141/course/overviewfiles/ARRANGEMENT.jpg)
![NF30502 PERAKAUNAN PERKHIDMATAN MAKANAN [2-2023/2024]](https://itel.ums.edu.my/pluginfile.php/714072/course/overviewfiles/default.jpeg)
![NF30603 SISTEM OPERASI PERKHIDMATAN MAKANAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37147/course/overviewfiles/OPERATION.jpg)
![NF30903 PEMBANGUNAN MENU [1-2023/2024]](https://itel.ums.edu.my/pluginfile.php/409391/course/overviewfiles/Introduction%20.jpg)
NF30903 PEMBANGUNAN MENU [1-2023/2024]
The knowledge in menu development is important as students can gain the edge on identifying the in-trends of commercial foodservice menus and designing one effectively. In addition, students are introduced to writing, costing, marketing as well as the basics of menu merchandising.
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