FOOD SERVICE MANAGEMENT (PRACTICAL)

FOOD SERVICE MANAGEMENT (PRACTICAL) [1]

Paper Code:

HFN 324

Credits:

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 Outcomes (COs):

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

The students will be able to –

COFN81: Plan menus for various food service organizations within specific budgets.

COFN82: Plan recipes for different cuisines at a large scale

COFN83: Plan menus, do pricing and undertake 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:

2022-2023 [2]

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