FOOD SERVICE MANAGEMENT (THEORY)

Paper Code: 
HFN 421
Credits: 
04
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.
9.00
Unit I: 
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
9.00
Unit II: 
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
9.00
Unit III: 
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.)
9.00
Unit IV: 
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
9.00
Unit V: 
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: