ENTREPRENEURSHIP AND SMALL CATERING UNITS (Theory)

Paper Code: 
GHSC 301
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will unable students to

  1. Develop skills in menu planning and quantity food production for various food service organizations within specific budgets
  2. Equip students to start a small scale food service unit as entrepreneurs

 

Course Outcomes: 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course  Code

Course Title

24GHSC301

Entrepreneurship and Small Catering Units (Theory)

CO 1:Analyse principles and functions of management

CO 2: Evaluate production process in food service establishment

CO 3: Design Kitchen layout

CO 4: Discuss Personnel and Financial management

CO 5: Explain process involved in  Planning of a small food service

CO6: Contribute effectively in course-specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching, Power point presentations.

 

Learning activities for the students:

Self-learning assignments, Effective questions.

Class test, Semester end examinations, Assignments, Presentation

 

12.00
Unit I: 
Organization and Management
  • Principles of management
  • Functions of management/ manager

 

 

 

12.00
Unit II: 
Production Process in a Food Service Establishment
  • Types of food service systems
  • Menu Planning : Importance of menu, Factors affecting menu planning, Types of menu
  • Food purchase and receiving Storage
  • Quantity food production: Standardization of recipes, Recipe adjustment and portion control, Techniques of quantity food production
  • Food service
  • Food hygiene and sanitation, National food regulations

 

12.00
Unit III: 
Kitchen Layout Design
  • Space and Equipment
  • Types of kitchen areas, Flow of work and work area relationship
  • Equipment : Factors affecting selection of equipment , Equipment needs for different situations

 

12.00
Unit IV: 
Personnel and Financial Management
  • Personnel Management : Functions of a personnel manager, Factors to consider while  planning the kind and number of personnel- Menu, type of operations, Type of service, Job description and Job specification
  • Financial Management: Importance of Financial Management, Budgets and Budgeting process, Cost concept

 

12.00
Unit V: 
Planning of a Small Food Service
  • Preliminary Planning: Survey of types of units, identifying clientele, menu, operations and delivery
  • Planning the set up: Identifying resources, Developing Project plan, Determining investments
  • Development of a business plan

 

Essential Readings: 
  • Sethi M (2005) Institutional Food Management, New Age Intern

 

References: 
  • Payne- Palacio J and Theis M (2011) Food service Management: Principles and Practices. 12th ed. Pearson Education.
  • West B and Wood L (1988) Food Service in Institutions 6th Edition.
  • Desai V (2011) The Dynamics of Entrepreneurial Development and Management, Himalya
  • Publishing House Pvt. Ltd., Mumbai.

e- Resources

 

Academic Year: 
2024-2025
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