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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.
12.00
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.
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:
Menu Planning
• Importance of Menu planning in food service organization.
• Types of Menu and its applications.
• Steps in Menu Planning and its evaluation.
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)
Receiving and store room Management
12.00
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)
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:
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.
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:
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)
Work place Safety:
Why and how accidents take place.
Precautions to prevent accidents.
Academic Year:
