FOOD SERVICE MANAGEMENT (PRACTICAL)

Paper Code: 
HFN 324
Credits: 
6
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

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

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

HFN  324

 

Food Service Management

(Practical)

 

 

 

 

 

 

 

 

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

 

 

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: 
  • 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: 
2021-2022
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