FOOD SERVICE MANAGEMENT

Paper Code: 
HFN 321
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.    Understand the Approaches to food service management

2.    Understand the Food Management

3.    Understand the Financial and Personnel Management

4.    Understand Entrepreneurship Development

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

 
 

The students will be able to –

COFN67: Outline the process of human and non human resources

COFN68: Organize the RESOURCEs to achieve the goals of food services organizations or departments

COFN69: Develop menus for different food service organization

COFN70: Outline the principles of financial management and personnel management

COFN71: Appraise various characteristics of Entrepreneurship development

COFN72: Relate different phases of layout design and planning

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self-learning assignments, Effective questions, presentations, Field trips

 

 

Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration

 

 

 

 
 
12.00

·         Development of Food Service Institutions                                                            

·         Approaches to food service management

·         Management Philosophy, Principles and Functions, Tools of Management

·     Management of Resources (Capital, equipment, functions, space, staff etc             

·         Setting up a food service Unit (Layout design and Planning)

·         Different Phases

·         Kitchen, Storage and Service areas

·         Evaluation of Plans

·         Equipments (Selection, Design, purchase, Care and Maintenance)

12.00

·         Food Management

·         Food Characteristics

·         Food Purchasing

·         Purchasing - A food Management Activity (The market and the Buyer, Mode of         purchasing (Centralized and group purchasing)

·         Methods of purchasing, Identifying needs amounts to buy (Minimum and maximum stock level and quantities of food to be bought)

·         Menu Planning (Importance of Menu planning in food service organization).

·         Types of Menu and its applications, Steps in Menu Planning and its evaluation.

·         Food Production (Quality and Quantity)

·         Food Service Food Service system (Model and its significance, Types of food service system (conventional, commissary, ready prepared and assembly serve and        Centralized and decentralized)

 

 

12.00

Unit III:                                                                                                                     12 Hrs

·         Financial Management

·         Costing and Budgeting

·         Pricing and Accounting 

·         Personnel Management

·         Leadership (definition, components, approaches to leadership, styles)

·         Staff planning and Management (Approaches, issues and steps , Staff scheduling)

 

 

12.00

                                                                                                               

·         Employment Process

·         Determining staff requirements, policies , recruitment and selection.

·         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.

·         Personnel Function - Work productivity:-

·         Meaning and definition of work productivity ,  formal relationship and duties.

·         Work Design,       Work measurement in food service operation, Productivity Improvement & quality circles.

 

 

·         

12.00

Hygiene and Sanitation

·         Personal Hygiene and Sanitary Practices.

·         Sanitation training and education for food service worker.

·         Sanitation training & education, Training program , employment practices.

·         Hazard Analysis and critical control point (HACCP)

·         Safety and Security

·         Plant sanitation and safety (Three E's of safety)

·         Standard policies and Schedules

·         Entrepreneurship Development

·         Definition, concept and importance.

·         Characteristics: - Types of entrepreneur: Qualities, qualifications of good entrepreneur. Factors determining the development ofentrepreneurship, entrepreneurship education and training; obstacles in the development of entrepreneurship.

Essential Readings: 

·         S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.

·         Sethi Mohini, 2008: Istitutional Food Management_ New Age International (P)Limited,         Published

References: 

·         West, Wood, Shugart, Harger, 1977 : Food service in Institutions.

·         Koontz O Donnel - 1976 : Management - A systems contigency Analysis and             Managerial Functions.

·         Dessler B. 1978: Personnel Management - Modern Concept & Technique.

·         Kotshevar L.N. Terrekk M.E., 1967 : Food Service Planning, layout and equipment.

·         Kolshvner L.M. : Standard Principles and Techniques in Quantity Food Production,    1974.

·         Kinton &Gesarani : The Theory of Catering. Edward Arnold 1974.

·         Longree K. : Food service sanitation, Waley 1973.

·         Philip T.E. : Modern Cookery for teaching and Trade Vol - I & II, 1983.

·         Avery A.C. : Modern guide of food service equipment C.B. Publishing 1981.

·         Anderson Home Appliance : Servicing D.B. Tareporevda & Sons. 1976.

·         Fuller J. Chefs : Manual of Kitchen Management B.F. Balefore, 1977.

·         Minor, L.J. Chicy, R. F. (1984). Food service systems management Connecticut AVI   Pub.

·         Hitchcock, M.J. (1980). Food service system administration Macimillan, New York.

·         Drucker, P.S. (1975). Management. Allied Publishing, Delhi.

·         Boella M.J. (1983). Personnel Management in the Hotel and catering industry.          Hutchinson, London.

·         Living stone, G.E. (1979). Food Service System Analysis, Design and Implementation.         Academic Press. 

·         Powers, T.F. and Powers, T.M. (1984). Food Service Operations Planning and control,         John Wiley and Sons.

·         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.

·         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.

 

e RESOURCE:

·         https://kupdf.net/download/mohini-sethi-institutional-food-     managementbookzzorg_5af69be1e2b6f51b449cfd09_pdf

·         https://iris.paho.org/bitstream/handle/10665.2/6238/A%20GUIDE%20FOR%20SUPE RVISORS%20- %20INSTITUTIONAL%20FOOD%20SERVICE%20CFNI%201992%20%28SECOND%2      0EDITION%29.pdf?sequence=1&isAllowed=y

Academic Year: