SEMESTER IV
PAPER-I: FOOD SERVICE MANAGEMENT
Theory: – 40 hrs
S. No |
Topic |
Learning objectives (at the end of the session the students must be able to) |
Teaching guidelines |
Methodology |
Time |
1 |
Food service Institutions– |
Introduce the term food service industry , objectives, Demonstrates and explain the principles, types of food service institutions |
Introduction • Definition of food service industry • principles of food service industry • objectives • types of food service industry
Institutions catering to different types of handicapped personnel. |
Didactic lecture by power point presentation
|
3 hrs |
2 |
Theories about approaches to Food Service Management – |
Determines different types of theories & approaches related to food service management |
Introduction • theories of management and approaches
|
Teachers Seminar followed discussion and exercise |
3 hrs |
3 |
Developing objectives and goals |
-Manifests effective skills to understand and explain the methods of packing radiation stabilized food. |
Definition • importance • types of goals • Policies • procedures • rules. |
Didactic lecture by power point presentation |
3hrs |
4 |
Principles and procedures of management |
-Enumerates the term management and principles, functions, roles & responsibilities of leader |
-Definition of management • organization & interaction at work •principles of management • functions of management •Managerial roles & responsibilities • the manager& leadership quality. |
Discussion ,exercise followed by discussion |
3hrs |
5 |
Tools of management |
Illustrates and differentiate among different tools of management |
Definition • classification:- tangible tools, intangible tools Tangible tools:- Organization chart •types • structure • function • work improvement techniques. |
Student Seminar Discussion , short question exercise |
3 hrs |
6 |
Personnel management |
Describes the skill to explain the term personnel management
|
Definition • scope • concept of personnel management • approaches of personnel management •personnel policies •staff employment • training• placement• promotion • personnel records • workappraisals |
Didactic lecture by Power point presentation |
5 hrs |
7
|
Material management, Quantity food preparation and service |
Enumerates principles involved in quantity food purchase, inventory management
|
Definition Principles of quantity food purchase– selection, -buying and accountingof different foods. -Inventory management- assessing requirements • receiving of stock • release of stocks. – Record maintenance. Factors in menu planning for large groups• systems for maintaining quality in food preparation and service Kitchen control and maintenance of Kitchen records. |
Teachers seminar by PowerPoint presentation, Exercises followed with discussion, long answers |
8hrs |
8
|
Financial management |
Introduces the term financial management |
Definition • scope of financial management • financial accounting • management accounting •Budgeting • costing• cost control • accounting |
Group Discussion |
6hrs |
9 |
Hygiene and sanitation in preparation and serving area |
Elaborates the importance of hygiene and sanitation in preparation and serving area |
Personal hygiene • types • sourcesof contamination • prevention • safety measures Methods of controlling infestation Methods of dish washing. |
Student Seminar Tutorials |
6hrs |
PRACTICAL SESSION*
*Report submission (internal valuation) Total-20 hrs
- Standardization of recipes- costing of recipes.
- Cereal and cereal products Vegetables.
- Fruits. Meat, chicken and other fleshy foods.
- Sugar and jaggery Milk and its products.
- Pulses. Nuts and Oil seeds.
- Survey of hostels and cafeteria to assess various aspects of food service management. Submit a report.
REFERENCE BOOKS:
1. |
TB |
A First Course in Food Analysis |
Sathe, A.Y. |
1999 |
2. |
TB |
Catering Management :An Integrated Approach |
Sethi, Mohini |
2015 |
3. |
TB |
Fasting and Feasting – Then and Now |
Sethi, Mohini |
2008 |
4. |
TB |
Institutional Food Management |
Sethi, Mohini |
2004 |
SEMESTER-IV
PAPER II- NUTRITION MANAGEMENT DURING EMERGENCIES
Total-40 hrs
S.No. |
Contents |
Learning objectives (At the end of session the student must be able to) |
Teaching Guidelines (To cover) |
Methodology |
Time |
1. |
Natural/ Manmade disasters |
Demonstrates a holistic knowledge base and understanding of the nature of important nutritional problems and their prevention and control for the disadvantaged and upper socio-economic strata in society |
Natural/Manmade disasters resulting in emergency situations- Famine, drought,flood, earthquake, cyclone, war, civil and political emergencies, Factors contributing to the rise and development of emergency situations (Use illustrations from Indian case studies). |
Lecture with power Point presentation |
8 |
2. |
Nutritional problems and communicable diseases |
Enumerates the effect of the symptoms, causes, major deficiencies andcommunicable diseases & related problems on nutritional status and nutritional and dietary requirements. |
Causes, major deficiencies andcommunicable diseases: PEM and other specific deficiencies Cholera, Typhoid, Measles, TB, Plague. Control and prevention, role of immunization and sanitation. |
Student seminar |
8 |
3. |
Assessment and surveillance of nutritional status |
Identifies the causes /determinants and consequences of nutritional problems in society |
In emergency affected populations -Scope formalnutrition assessment 1 -Indicators and simple screening methods. -Organization for nutritional surveillance. |
Lecture with power point presentation |
4 |
4. |
Nutritional relief and rehabilitation: |
– Be familiar with various approaches to nutrition and health interventions, programmes and policies. |
–Assessment of food needs, food distribution strategy,targeting food aid, mass and supplementary feeding, special foods/ rations for nutritional relief, –Organizations for mass feeding/ food distribution, transportation and storage, feeding centers, -Sanitation and hygiene and public nutrition approach to tackle nutritional and health problems in emergencies, ethical considerations. |
Teaching with motion pictures |
6 |
5. |
Nutritional considerations for LBW children. |
Introduces the etiology, physiologic and children with developmental disabilities. |
Nutritional considerations for LBW children and children with developmental disabilities. |
Lecture with power point presentation and discussion with case study examples |
4
|
6. |
Nutritional and health status of elderly. |
Highlights the multifaceted aspects of aging |
Factors influencing food and nutrient intake, health status including life style pattern, medication, psychosocial aspects etc. |
Teachers seminar |
5 |
7. |
Chronic degenerative diseases |
Reveals to recommend and provide appropriate nutritional care |
Chronic degenerative diseases and nutritional problems of the elderly etiopathogenesis, management, prevention and control. |
Lecture with posters |
5 |
REFERENCE BOOKS:
1. |
RB |
The management of nutrition in major emergencies |
WHO, United Nations High Commissioner for Refugees, International Federation of Red Cross, World Food Programme |
2000 |
2. |
TB |
Environmental health in emergencies and disasters(A practical guide) |
B.Wisner,J.Adams, |
2002 |
3. |
TB |
Emergency Food Security Assessment Handbook, First Edition |
prepared by the United Nations World Food Programme (WFP) |
2005 |
SEMESTER-IV
PAPER III- FUNCTIONAL FOODS AND NUTRACEUTICALS
Total-40 hrs
S. No. |
Contents |
Learning objectives (At the end of session the student should be able to |
Teaching Guidelines (To cover) |
Methodology |
Time |
1 |
Functional Food and Nutraceuticals An Introduction |
Introduces the scientific basis for the development of functional food and nutraceuticals that are of high demand in both the national and international markets in recent years |
|
Didactic , PowerPoint presentation and Exercises followed with discussion |
4 |
2 |
Probiotics |
Elaborates the importance, health benefits, quality assurance and probiotic in various dairy and nondairy products. |
|
Students seminar |
8 |
3 |
Prebiotics |
Illustrates about the prebiotics and be familiar with applications in food industry. |
Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases, perspective for food applications for the following:
|
Presentation with educational video clips and discussion. |
8 |
4 |
Other Food Components with potential health benefits: |
Highlights thorough understanding about the health effects |
Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases, perspective for food applications for the following: Polyphenols: Flavonoids, catechins, isoflavones,tannins, Phytoesterogens, Phytosterols, Glucosinolates, Organo sulphur compounds,Other components – Phytates, Protease |
Teachers seminar |
15 |
5 |
Non- nutrient effect of specific nutrients: |
Exhibits the role of specific nutrient. |
Proteins, Peptides and nucleotides, Conjugated linoleic acid and n-3 fatty acids, Vitamins and Minerals. |
Through Power point presentation and exercises followed with discussion |
5 |
REFERENCE BOOKS:
1. |
Functional Foods and Nutraceuticals |
Author : Aluko, Rotimi, Publisher-Springer-Verlag New York Inc. |
2012 |
2. |
Nutraceuticals Functional Foods |
Satinder Kaur Brar, Surinder Kaur and Gurpreet Singh Dhillon |
2014 |
3. |
Handbook of Nutraceuticals and Functional Foods, Third Edition |
Robert E.C. Wildman, Robert Wildman, Taylor C. Wallace |
2002 |
SEMESTER-IV
PAPER IV- MANAGEMENT OF HEALTH AND FITNESS
Total-40 hrs
S. No. |
Contents |
Learning objectives (At the end of session the student must be able to) |
Teaching Guidelines (To cover the topic) |
Methodology |
Time |
1 |
Introduction to Fitness and Training Benefits of Exercise
|
Demonstrates effective skills to assess nutritionals status of human and describe holistic approach to health management and fitness including diet, aerobic and anaerobic exercises. |
|
Lectures with power point presentation. |
10 |
2. |
Cardio–respiratory System |
Imparts the education on impact of aerobic exercises on health of cardiovascular and respiratory systems. |
|
Teaching with educational video clips. |
8 |
3. |
Substrate for exercise. |
Illustrates the students about different types of fuels utilized by different type of exercises with varied intensity and duration. |
|
Student seminar |
2 |
4 |
Water and Electrolyte Balance. |
At the end of the session student should be able to: enlists the importance of water and electrolyte balance in human body. |
|
Teacher seminar |
2 |
5 |
Effect of Specific nutrients on Work Performance and Physical Fitness and Training.
|
Explains the effect of nutrition on work, performance and physical fitness and the pros and cons of commercial nutritional supplements. |
|
Teaching with power point presentation |
4 |
6 |
Exercise prescriptions in Special Conditions. |
Reproduce skill of the student for prescription of various types of exercises in different disorders conditions at different life stages for fitness. |
|
Problem based learning |
10 |
7 |
Formulating dietary guidelines for fitness, health and disease conditions. |
At the end of the session student should be able to: Formulate dietary guidelines for fitness and health. |
Fitness and health Formulating dietary guidelines for fitness, health & disease conditions. Management of obesity Critically analyzing different established weight reduction diet plans. -Management of CVDs. |
Lectures with power point presentations |
4 |
REFERENCE BOOKS:
- Health Fitness Management, William C. Grantham , R.W. Patton , Tracy D. York , Mitchel L. Winick Publisher- Human Kinetics(1998).
- Nutrition for health, fitness and sport, Melvin H. Williams, Eric S. Rawson, J. David BranchPublisher-Mc Graw Hill (2016).