FOOD SERVICE MANAGEMENT (PRACTICAL)

Paper Code: 
HFN 324
Credits: 
6
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Gain knowledge on quantity food production, menu planning, purchasing and inventory control

Course Learning Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

HFN  324

 

Food Service Management

(Practical)

 

 

 

 

 

 

 

 

The students will be able to –

COFN78: Develop skills in planning menus for various food service organizations within specific budgets.

 

COFN79: Standardize recipes for different cuisines at a large scale

COFN80: Apply acquired skills in menu planning and quantity food production, pricing and sale of the product

 

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

 

 

CONTENTS 

Planning and organization of meals for

  • Institutions that cater to children (Mid Day Meals)
  • Food Service Units in Hostels
  • Food Service college canteen 
  • Industrial Catering (Railway catering, Industrial Canteens (Subsidized pricing)
  • Catering for special occasion and events (Conferences and Moktail parties)

Standardization of Recipes’ (6,20, 50 portions) any two of the following

  • Snacks
  • Cakes
  • Cereal Preparations
  • Curry Preparations

Project : Birthday party , Canteen

Development of sales promotion Tool

Training Module for Food Service Personnel in Hygiene and Sanitation

 

 

Essential Readings: 
  • S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.
  • Sethi Mohini, 2008: Istitutional Food Management_ New Age International (P)Limited, Published

 

 

References: 
  • West, Wood, Shugart, Harger, 1977 : Food service in Institutions.
  • Koontz O Donnel - 1976 : Management - A systems contigency Analysis and          Managerial Functions.
  • Dessler B. 1978: Personnel Management - Modern Concept & Technique.
  • Kotshevar L.N. Terrekk M.E., 1967 : Food Service Planning, layout and equipment.
  • Kolshvner L.M. : Standard Principles and Techniques in Quantity Food Production, 1974.
  • Kinton &Gesarani : The Theory of Catering. Edward Arnold 1974.
  • Longree K. : Food service sanitation, Waley 1973.
  • Philip T.E. : Modern Cookery for teaching and Trade Vol - I & II, 1983.
  • Avery A.C. : Modern guide of food service equipment C.B. Publishing 1981.
  • Anderson Home Appliance : Servicing D.B. Tareporevda & Sons. 1976.
  • Fuller J. Chefs : Manual of Kitchen Management B.F. Balefore, 1977.
  • Minor, L.J. Chicy, R. F. (1984). Food service systems management Connecticut AVI Pub.
  • Hitchcock, M.J. (1980). Food service system administration Macimillan, New York.
  • Drucker, P.S. (1975). Management. Allied Publishing, Delhi.
  • Boella M.J. (1983). Personnel Management in the Hotel and catering industry. Hutchinson, London.
  • Living stone, G.E. (1979). Food Service System Analysis, Design and Implementation. Academic Press. 
  • Powers, T.F. and Powers, T.M. (1984). Food Service Operations Planning and control, John Wiley and Sons.
  • Buchanan, R. D. Armstrong, R.A. Merchant, P. Cleveland, E. Crabrec, S. Varge, E. and Kozeluh L. W (1975). The Anatomy of Food service design. CAHNERS Books. CAHNERS Publ. Co. Inc.
  • Wood, C. Kluge, E.O. Annssem, P.E. Robinson, S. Golden, P. Clini, F. J Eaton, W.V. (1978). The Anatomy of food service design. C.B.I. Publishing Co.

 

 

 

Academic Year: 
2020-2021
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