Food Service Management (Theory)

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

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

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.)

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

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)                            

 Workplace Safety:

• Why and how accidents take place.
• Precautions to prevent accidents.