INSTITUTIONAL FOOD ADMINISTRATION (THEORY)

Paper Code: 
25DND286
Credits: 
02
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 

This course will enable students to

1.     Develop skills in menu planning and quantity food production for various food service organizations within specific budgets

2.     Equip students to start a small scale food service unit as entrepreneurs

Course Outcomes: 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course  Code

Course Title

25DND

286

Institutional Food Administration

(Theory)

CO83: Analyse principles and functions of management

CO84: Evaluate production process in food service establishment

CO85: Discuss Personnel management

CO86: Design Kitchen layout

CO87: Explain various aspects related to financial management

CO88: Contribute effectively in course-specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Tutorials, Reading assignments, Demonstration, Team teaching, Power point presentations.

 

Learning activities for the students:

Self-learning assignments, Effective questions.

Class test, Semester end examinations, Assignments, Presentation

 

6.00
Unit I: 
· Development of Food Service Institutions

                                                          

Ø  Approaches to food service management

Ø  Management Philosophy, Principles and Functions, Tools of Management

6.00
Unit II: 
• Production Process in a Food Service

Ø  Types of food service systems

Ø  Menu Planning: Importance of menu, Factors affecting menu planning, Types of menus

Ø  Food purchase and receiving Storage

Ø  Quantity food production: Standardization of recipes, Recipe adjustment and portion control, Techniques of quantity food production

Ø  Food service

Ø  Food hygiene and sanitation, National food regulations

6.00
Unit III: 
• Personnel Management

Ø  Personnel Management: Functions of a personnel manager, Factors to consider while  planning the kind and number of personnel- Menu, type of operations, Type of service, Job description and Job specification

6.00
Unit IV: 
• Setting up a food service Unit (Layout design and Planning)

Ø  Different Phases

Ø  Flow of Work

ü  Kitchen, Storage and Service areas

ü  Evaluation of Plans

6.00
Unit V: 
• Financial Management

Ø  Concepts of Financial management

Ø  Costing and Budgeting

Ø  Pricing

Essential Readings: 

1.     Sethi M (2005) Institutional Food Management, New Age Intern

References: 
  1. Payne- Palacio J and Theis M (2011) Food service Management: Principles and Practices. 12th ed. Pearson Education.
  2. West B and Wood L (1988) Food Service in Institutions 6th Edition.
  3. Desai V (2011) The Dynamics of Entrepreneurial Development and Management, Himalya Publishing House Pvt. Ltd., Mumbai.
Academic Year: 
2025-2026
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