Coming soon
FOOD SERVICE MANAGEMENT
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
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Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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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
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Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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· 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)
· 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)
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)
· 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.
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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.
· S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.
· Sethi Mohini, 2008: Istitutional Food Management_ New Age International (P)Limited, Published
· 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.
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