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 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

 

  
 
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: 
2022-2023
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