Food Service Management (Theory)

Paper Code: 
HFN 421
Credits: 
3
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to understand :

  • The Principles underlying the preparation and service of quality food.
  • Developing in students the skill of menu planning for quality and quantity preparation.
     
12.00
Unit I: 

1.History and development of food service system:

      a)Introduction to food service establishment

  • History and development.
  • Factors affecting development.
  • Recent trends.

     b)Types of food service Establishment

  • Commercial establishment
  • Non-commercial establishment.

 

2.Setting up a food service unit:

  • Layout and design
  • Planning team
  • Planning of layout various phases
  • Architectural features
  • Evaluation of Plans
  • Equipments
12.00
Unit II: 

3. Menu Planning

  • Importance of Menu planning in food service organization.
  • Types of Menu and its applications.
  • Steps in Menu Planning and its evaluation.

4. Food Purchasing

Purchasing - A food Management Activity.

  • The market and the Buyer
  • Mode of purchasing (Centralized and group purchasing)
  • Methods of purchasing
  • Identifying needs amounts to buy?
  • Minimum and maximum stock level and quantities of food to be bought

5. Receiving and store room Management
 

12.00
Unit III: 

6. Quality food production

  • Principles of food production.
  • Food production system management (Menu, Ingredient control and production scheduling)
  • Production control (Use of standardized recipes and developing a plan for recipe standardization).
  • Safeguard in food production (quality control)

7. Quantity food production

  • Kitchen Production
  • General procedure used in Institutional & commercial food production (collecting ingredients, selection of food, weighing and measuring, preliminary treatment of food and food production to achieve consumer satisfaction.)
     
12.00
Unit IV: 

8. Delivery and Service of food

  • Food Service system (Model and its significance)
  • Methods of delivery service system (centralized and Decentralized)
  • Choice of delivery system and services
  • Types of food service system (conventional, commissary, ready prepared and assembly serve)
  • Distribution and service in food service system.

9. Plant and Equipment Maintenance
    a)  Plant and equipment in food services

  • Definition and classification.
  • Types of plant and equipment
  • Maintenance of plant and equipment.
  • Safety concerns
  • Checks and Inspections.
  • Equipment supplies

b)    Plant sanitation and safety
c)    Three E's of safety

  • Safety engineering
  • Safety education
  • Safety enforcement

d)    Standard policies and Schedules
 

12.00
Unit V: 

10.Issues in worker Safety & Security:
    1.    Personal Hygine and Sanitary Practices.
    2.    Sanitation training and education for food service worker.

  • Sanitation training & education
  • Training programme, employment practices.
  • Hazard Analysis and critical control point (HACCP)

11. Work place Safety:

  • Why and how accidents take place
  • Precautions to prevent accidents
Academic Year: 
2018-2019
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