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

2nd Year
Food Service Management
Theory: 80 hrs

S. No

Topic

Domain

Hours

 

 

 

Module 1

 

Catering industry- definition & classification of food serviceinstitutions.

  • 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
Must Know

  • Introduction to catering industry
  • Definition of catering industry
  • Classification of food service institute
  • Functions
  • Types of services
  • Processing method

Desirable to know

  • Concept of food catering industry

Nice to know

  • Scope

12

 

 

Module 2

 

Floor planning and layout.
Characteristics of typical food service facilities.

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

  • Introduction of floor plan and floor layout
  • Definition of floor plan
  • Types of floor plan
  • Characteristics of food service facilities

5

 

 

Module 3

Catering Equipment.

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

  • Introduction to catering establishment
  • Definition of catering establishment
  • Classification of equipments
  • Use and care of major equipments

Desirable to know

  • Factors involved in selection of equipments
  • Factors involved in purchasing of equipments

8

 

 

Module 4

Food preparation.

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

  • Introduction to food preparation
  • Principle of food preparation
  • Methods of food purchasing
  • Methods of food purchasing

Desirable to know

  • Storage of food
  • Precaution taken while selecting and storing food

8

 

 

Module 5

Menu planning.

  • Definition of menu planning.
  • Principals of menu planning.
  • Types ofmenus.
Must Know

  • Definition of menu planning
  • Definition of terms related to menu planning
  • Principle of menu planning
  • Types of menu

Desirable to know

  • Importance of menu planning
  • Factors considered while planning menu

5

 

 

Module 6

Standardization of recipe.

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

  • Definition of standardization
  • Definition of standardized recipe
  • Format of standard recipe

Desirable to know

  • Importance of standardized recipe
  • Use of standard recipe

5

 

 

Module 7

Standard portion sizes.

  • Definition of Standard portion size.
  •  Portioning equipments.
  • Portioncontrol.
  • Use of left over foods.
Must Know

  • Definition of standard portion size
  • Introduction to portioning equipments
  • Methods used for portion control
  • Use of leftover food

Desirable to know

  • Precautions while using and storing leftover food

6

 

 

Module 8

Management.

  • Definition of management.
  • Principles of management.
  •  Steps in effective management.
  • Techniques of effectiveManagement.
Must Know

  • Introduction to management
  • Definition of management
  • Principles of management
  • Steps of management

Desirable to know

  • Techniques for effective management

5

 

 

 

Module 9

Tools of management.

  • Tools of management.
  •  Organization chart.
  •  Work study.
  •  Work simplification.
  • Workimprovement.
Must Know

  • Introduction to management
  • Introduction to tools of management
  • Classification of tools of management
  • Definition of organization chart
  • Introduction to work study
  • Method use for work study

Desirable to know

  • Methods of work simplification
  • Importance of work simplification
  • Work improvement

6

 

 

 

Module 10

Financial management.

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

  • Introduction to financial  management
  • Principles of financial management
  • Methods of costing
  • Definition of budgeting
  • Methods of budgeting
  • Introduction to accounting
  • Introduction to food cost control methods

Desirable to know

  • Factors affecting food cost, labor cost, operating cost and overhead cost

8

Module 11

Personnel management.
Introduction.
Personal management concepts.
Staff employment.
Employee benefits.
Methods of selection.
Orientation.
Training & development.
Supervision.
Motivation of employees.
Must Know

  • Introduction to personnel  management
  • Definition of personnel management
  • Concept of personnel management
  • Introduction to staff employment

Desirable to know

  • Methods of motivating employees

12

PRACTICAL

I Standardization of at least 2 recipes in each of the following category

    • Cereal and cereal products
    • Vegetables.
    • Fruits.
    • Meat, chicken and other fleshy foods.
    • Sugar and jaggery
    • Milk and its products.
    • Pulses.
    • 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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