ENTREPRENEURSHIP DEVELOPMENT (THEORY)

Paper Code: 
HFN 321
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to understand:-
The process of planning, organizing, in the management of human material and financial resources.
Identification of opportunities 
Exposure to demand based, resource based and service based requirement.
 
6.00
Unit I: 
Management
a) Approaches to food service management
Different approaches (Traditional, classical, scientific)
Management by objectives
Systems approach to food services
Quantitative approach
Total quality management of approach.
b) Managing an organization:
Process involved
Principles of Management
Functions of Management.
c)    Management of Resources (Capital, equipment, functions, space, staff etc
12.00
Unit II: 
Financial Management
a)Records & controls : Basic concept
Types of Budget
Records (Purchase, receiving, storage, production, service, income and expenditure)
Reviewing actual performance records.
Profit & loss statement.
b) Cost Control
Factors affecting cost control
Determining selling price of food
Checklist for cost control
Designing for profit.
8.00
Unit III: 
Personnel Management
a) Leadership (definition, components, approaches to leadership)
Leaders qualities attitude and behaviour and values.
Leadership styles 
Communication - The key to effective leadership
Application to food service management.
 
b) Staff planning and Management
Approaches to staff management 
Issues in planning and management
Steps in planning
Staff scheduling.
8.00
Unit IV: 
Employment Process
Determining staff requirements.
Establishing policies for recruitment
Staff recruitment and selection
Staff Placement.
Staff Training (Need for training, Areas of Training, Training Process,Evaluation & appraisal)
 
Laws governing staff planning and management
Employees laws
Trade unions and contract negotiations.
 
11.00
Unit V: 
Personnel Function - Work productivity:-
a) Meaning and definition of work productivity 
b) Understanding formal relationship and duties.
Vertical and horizontal division of labour.
Line and staff division of labour.
Departmentalization.
Organization Chart
Coordination.
c) Design of Job (job analysis, job description, job titles and job enrichment)
d) Work Design
e) Work measurement in food service operation.
f) Productivity Improvement & quality circles.
 
Entrepreneurship Development: Definition, concept and importance.
Characteristics: - Types of entrepreneur: Qualities, qualifications of good entrepreneur. Factors determining the development of entrepreneurship, entrepreneurship education and training; obstacles in the development of entrepreneurship.
Essential Readings: 
1. West, Wood, Shugart, Harger, 1977 : Food service in Institutions.
2. S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.
3. Dessler B. 1978: Personnel Management - Modern Concept & Technique.
4. Sethi Mohini, 2008: Istitutional Food Management_ New Age International (P)
Limited, Publishers.
References: 
1. Koontz O Donnel - 1976 : Management - A systems contigency Analysis and           Managerial Functions.
2. Kolshvner L.M. : Standard Principles and Techniques in Quantity Food Production, 1974.
3. Kinton & Gesarani : The Theory of Catering. Edward Arnold 1974.
4. Anderson Home Appliance : Servicing D.B. Tareporevda & Sons. 1976.
5. Minor, L.J. Chicy, R. F. (1984). Food service systems management Connecticut    AVI Pub.
6. Drucker, P.S. (1975). Principals and Practices of Management. 
7. Boella M.J. (1983). Personnel Management in the Hotel and catering industry. Hutchinson, London.
8. Powers, T.F. and Powers, T.M. (1984). Food Service Operations Planning and control, John Wiley and Sons.
9. Buchanan, R. D. Armstrong, R.A. Merchant, P. Cleveland, E. Crabrec, S. Varge, E. and Kozeluh L. W (1975). The Anatomy of Food service design. CAHNERS Books. CAHNERS Publ. Co. Inc.
10. Wood, C. Kluge, E.O. Annssem, P.E. Robinson, S. Golden, P. Clini, F. J Eaton, W.V. (1978). The Anatomy of food service design. C.B.I. Publishing Co. Inc.
11. Freud Iuthans- Organizational Beavior (1977) Mc Graw Hill, Kogakmhu,Tokyo.
Personnel /Human Resources Management (1988) D.A. Deeenzoa & Robbins      Prentice Hall
12. Personnel Management –Monappa  and saiddeen. 
 
Academic Year: