Coming soon
FOOD SERVICE MANAGEMENT-PRACTICAL
This course will enable the students to –
1. Gain knowledge on quantity food production, menu planning, purchasing and inventory control
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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25HFN 324 |
Food Service Management- Practical (Practical) |
COFN105: Plan, organize, and execute meal services across diverse institutional settings within specified budget. COFN106: Develop and standardize recipes in varying portion sizes, do pricing, undertake sale of the product, and create training modules for food service personnel focusing on hygiene and sanitation COFN107: Compile comprehensive practical records having plans related to meal services across diverse institutional settings and cultivate verbal communication skills to converse effectively with examiners COFN108: Contribute effectively in course-specific interaction |
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 |
· 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
1. S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.
2. Sethi Mohini, 2008: Istitutional Food Management_ New Age International (P)Limited, Published
1. West, Wood, Shugart, Harger, 1977: Food service in Institutions.
2. Koontz O Donnel - 1976: Management - A systems contigency Analysis and Managerial Functions.
3. Dessler B. 1978: Personnel Management - Modern Concept & Technique.
4. Kotshevar L.N. Terrekk M.E., 1967 : Food Service Planning, layout and equipment.
5. Kolshvner L.M. : Standard Principles and Techniques in Quantity Food Production, 1974.
6. Kinton &Gesarani : The Theory of Catering. Edward Arnold 1974.
7. Longree K. : Food service sanitation, Waley 1973.
8. Philip T.E. : Modern Cookery for teaching and Trade Vol - I & II, 1983.
9. Avery A.C. : Modern guide of food service equipment C.B. Publishing 1981.
10. Anderson Home Appliance : Servicing D.B. Tareporevda & Sons. 1976.
11. Fuller J. Chefs : Manual of Kitchen Management B.F. Balefore, 1977.
12. Minor, L.J. Chicy, R. F. (1984). Food service systems management Connecticut AVI Pub.
13. Hitchcock, M.J. (1980). Food service system administration Macimillan, New York.
14. Drucker, P.S. (1975). Management. Allied Publishing, Delhi.
15. Boella M.J. (1983). Personnel Management in the Hotel and catering industry. Hutchinson, London.
16. Living stone, G.E. (1979). Food Service System Analysis, Design and Implementation. Academic Press.
17. Powers, T.F. and Powers, T.M. (1984). Food Service Operations Planning and control, John Wiley and Sons.
