2nd Year
Food Service Management
Theory: 80 hrs
| S. No. | Contents |
Learning objectives |
Teaching Guidelines | Methodology | Time |
| 1 | Catering industry- definition & classification of food service institutions. | At the end of the session student should be able to define various types of food service institutions and concept of catering management. | To cover the topic-
|
Power point presentation /Didactic |
12 |
| 2 | Floor planning and layout. Characteristics of typical food service facilities. |
To educate student about the concept of floor planning and layout for food service institutions. | To cover the topic-
|
Lectures |
5 |
| 3 | Catering Equipment. | To make student familiar with the different types of catering equipments, their use /care and determinants for selection for a catering establishment. | To cover the topic-
|
Power point presentation |
8 |
| 4 | Food preparation. | At the end of the session student should be able to: Explain the principles/process of selection, purchasing and storage of raw foods for catering establishment. | To cover the topic-
|
Lectures |
8 |
| 5 | Menu planning. | To impart the knowledge of various types of menus and the principles involved in their planning. | To cover the topic-
|
Lectures/ |
5 |
| 6 | Standardization of recipe. | To educate student the process of standardization of recipes and related definitions. | To cover the topic-
|
Power point presentation/ |
5 |
| 7 | Standard portion sizes. | At the end of the session student should be able to: Define the concept of portion size and its significance in food service institutions & utilization of leftover foods. | To cover the topic-
|
Didactic |
6 |
| 8 | Management. | To make understanding of the concept of management, its essentiality, principles and techniques for effective execution in catering establishment. | To cover the topic-
|
Power point presentation/ |
5 |
| 9 | Tools of management. | To impart knowledge of various tangible and intangible tools used in management and techniques for work improvement. | To cover the topic-
|
Power point presentation/ |
6 |
| 10 | Financial management. | At the end of the session student should be able to: Describe financial aspects of management its principles and methods. | To cover the topic-
|
Lectures/ |
8 |
| 11 | Personnel management. | To educate student concept of personal management in catering establishment and the method and tools used for effective human resource management. | To cover the topic- Introduction. Personal management concepts. Staff employment. Employee benefits. Methods of selection. Orientation. Training & development. Supervision. Motivation of employees. |
Power point presentation/ |
12 |
PRACTICAL
I Standardization of at least 2 recipes in each of the following category
1. Cereal and cereal products
2. Vegetables.
3. Fruits.
4. Meat, chicken and other fleshy foods.
5. Sugar and jaggery
6. Milk and its products.
7. Pulses.
8. Nuts and Oil seeds.
II Planning and preparation of menu for various occasions and to calculate amount of each food ingredients
a) Birth-day menu
b) Holy function menu
c) New year special menu
d)Wedding menu
e) Lhori special menu
f) Christmas special menu
III Calculate food cost, labor cost, operating cost and overhead cost of a home-made dish.
IV Calculate gross profit percentage of ant establishment welfare/ commercial/ transport catering
V. Calculate break-even point any establishment welfare/ commercial/ transport catering
VI Preparation of quantity recipes for 20 persons with a main dish, 2side accompaniments and a dessert/soup.
VII Visits to catering establishment (Any one) welfare/ commercial/ transport catering.