Course Objectives:
This course will enable the students to –
1. Understand the Approaches to food service management
2. Understand the Food Management
3. Understand the Financial and Personnel Management
4. Understand Entrepreneurship Development
Course Outcomes (COs):
Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
The students will be able to – COFN67: Outline the process of human and non human resources COFN68: Organize the RESOURCEs to achieve the goals of food services organizations or departments COFN69: Develop menus for different food service organization COFN70: Outline the principles of financial management and personnel management COFN71: Appraise various characteristics of Entrepreneurship development COFN72: Relate different phases of layout design and planning |
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
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Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-service-management-theory-4
[2] https://kupdf.net/download/mohini-sethi-institutional-food-
[3] https://iris.paho.org/bitstream/handle/10665.2/6238/A%20GUIDE%20FOR%20SUPE
[4] https://homescience.iisuniv.ac.in/academic-year/2022-2023