Coming soon
INSTITUTIONAL FOOD ADMINISTRATION (PRACTICAL)
This course will enable the students to –
1. Gain knowledge on quantity food production, menu planning, purchasing and inventory control
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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25DND 287
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Institutional Food Administration (Practical) |
CO89: Plan and organize meals for institutions/ Canteens/ Catering for special occasions
CO90: Develop and standardize recipes in varying portion sizes, do pricing, undertake sale of the product, and create training modules for food service personnel focusing on hygiene and sanitation CO91: Compile comprehensive practical records having plans related to meal services across diverse institutional settings and cultivate verbal communication skills to converse effectively with examiners CO92: Contribute effectively in course-specific interaction |
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 |
Standardization of Recipes’ (6, 20, 50 portions) and carry out pricing of
Planning and organization of meals for-
Ø Birthday party
Ø Conference
Ø Canteen
Ø Mid Day Meal
Ø Railways
Ø Hostels
1. S. Malhan & M. Sethi, 1989: Catering Management-an Intergrated approach.
2. Sethi Mohini, 2008: Institutional Food Management_ New Age International (P)Limited, Published
- Payne- Palacio J and Theis M (2011) Food service Management: Principles and Practices. 12th ed. Pearson Education.
- West B and Wood L (1988) Food Service in Institutions 6th Edition.
- Desai V (2011) The Dynamics of Entrepreneurial Development and Management, Himalya Publishing House Pvt. Ltd., Mumbai.
