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FOOD SERVICE MANAGEMENT-PRACTICAL [1]

Paper Code: 
24HFN324
Credits: 
06
Contact Hours: 
90.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

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

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24HFN 324

 

Food Service Management-Practical

(Practical)

 

COFN105: Plan, organize, and execute meal services across diverse institutional settings within specified budget.

COFN106: 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

COFN107: Compile comprehensive practical records having plans related to meal services across diverse institutional settings and cultivate verbal communication skills to converse effectively with examiners

COFN108: 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

 

 

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

 

Academic Year: 
2024-2025 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-service-management-practical-9

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-service-management-practical-9
[2] https://homescience.iisuniv.ac.in/academic-year/2024-2025