FOOD SERVICE MANAGEMENT (PRACTICAL)

Paper Code: 
HFN 423
Credits: 
06
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 
This course will enable the student to:
Understand various cooking methods.
Plan and organize meals for Institutions,Industries,Special occausions.
 
Content:
I Quantity cooking  (Concepts, Principles and Techniques)
  The cooking process: General principles
Cooking methods (moist, dry, combination)
Weight, measures and conversion
Recipe conversion
II   Planning and organization of meals for Institutional feeding
Mid day snack for pre school children
Meals for college canteen 
Meals for college hostel mess 
Meals for working women hostel
III  Planning and organization for Industrial catering
Railway catering 
Air catering 
IV  Catering for special occasion and events
Birthday party
Cocktail Party
Convention / Seminar / Conference.
Essential Readings: 
1. S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.
2. Sethi Mohini, 2008: Istitutional Food Management_ New Age International (P)
Limited, Published
References: 
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.
18. 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.
19. 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: