Curriculum | Food Service Management | B. Sc. (Nutrition & Dietetics) | Second Year

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-

  • Introduction.
  • Classification of food service institutions according to :
  • Function: Profit oriented, service oriented and public health facility oriented.
  • Processing method: Conventional system, commissary system and fast food service systems.
  • Service of food: Self service, tray service and waiter-waitress service.
 

Power point presentation /Didactic
/Industrial visit

 

 

 

 

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-

  • Floor planning and layout for catering establishment.
  • Characteristics of typical food service facilities.
 

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-

  • Introduction,
  • Classification
  • Factors involved in selection of equipments.
  • Factor involved in purchasing of equipments.
  • Use and care of major equipments.
 

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-

  • Introduction.
  • Principles of food preparation.
  • Characteristics of food.
  • Principles of food purchasing
  • Methods of food purchasing.
  • Storages of foods.
 

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-

  • Definition of menu planning.
  • Principals of menu planning.
  • Types of menus.
 

Lectures/
Student Seminars

 

5

6 Standardization of recipe. To educate student the process of standardization of recipes and related definitions. To cover the topic-

  • Definition of standardization of recipe
  •  Standard recipe format and uses.

Power point presentation/
Lectures

 

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-

  • Definition of Standard portion size.
  •  Portioning equipments.
  • Portion control.
  • Use of left over foods.
 

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-

  • Definition of management.
  • Principles of management.
  •  Steps in effective management.
  • Techniques of effective Management.

Power point presentation/
Lectures

 

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-

  • Tools of management.
  •  Organization chart.
  •  Work study.
  •  Work simplification.
  • Work improvement.

Power point presentation/
Lectures

 

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-

  • Introduction
  • Principles
  • Costing
  • Budgeting
  • Accounting
  • Food cost control methods.
  • Factors affecting food cost, labor cost, operating cost and overhead cost.

Lectures/
Student Seminars

 

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/
Didactic

 

 

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.

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