FOOD SERVICE MANAGEMENT

Paper Code: 
HFN 324
Credits: 
06
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.    Gain knowledge on quantity food production, menu planning, purchasing and inventory control

 

Course Outcomes (COs): 

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

COFN81: Plan menus for various food service organizations within specific budgets.

COFN82: Plan recipes for different cuisines at a large scale

COFN83: Plan menus, do pricing and undertake sale of the product

 

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
Unit I: 
contents

·         Planning and organization of meals for

·         Institutions that cater to children (Mid Day Meals)

·         Food Service Units in Hostels

·         Food Service college canteen 

·         Industrial Catering (Railway catering, Industrial Canteens (Subsidized pricing)

·         Catering for special occasion and events (Conferences and Moktail parties)

·         Standardization of Recipes’ (6,20, 50 portions) any two of the following

·         Snacks

·         Cakes

·         Cereal Preparations

·         Curry Preparations

·         Project : Birthday party , Canteen

·         Development of sales promotion Tool

·         Training Module for Food Service Personnel in Hygiene and Sanitation

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: 

SUGGESTED REFERENCE BOOKS:

·         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.

 

Academic Year: 
2023-2024
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