PAPER-I: FOOD SERVICE MANAGEMENT
Theory: – 40 hrs
S. No. |
Topics to be covered |
Domain |
Teaching Hours |
Module1 |
|
Must Know Definition &types of foodservice institutions. |
3 |
Module2 | Theories of management and approaches -Classical or traditional theory, Neoclassical approach, Quantitative approach, MBO approach, System approach, Behavioural and Human relations, Contingency approach, JIT approach, Total quality management approach, Management science or operation research. |
Must Know Theories of management. |
3 |
Module 3 | Developing objectives and goals -Definition, importance, types of goals, Policies, procedures, rules. | Must Know Developing goals, policies, rules and procedures for food service institution. |
3 |
Module 4 | Principles and procedures of management-Definition of management, organization & interaction at work •principles of management, functions of management , Managerial roles & responsibilities, the manager& leadership quality. | Must Know Principles, function and procedures of management, managerial roles and responsibilities. |
3 |
Module 5 | Tools of management –Definition, classification:- tangible tools, intangible tools, Organization chart,structure,function, work improvement techniques. | Must Know Definition, functions and tools of management and work improvement techniques. |
3 |
Module 6 | Personnel management -Definition, scope, concept of personnel management,approaches of personnel management, personnel policies, staff employment, training, placement, promotion, personnel records, workappraisals. | Must Know Management of staff employment, training, placement, promotion and work appraisals. Desirable to Know Scope of personal management. |
5 |
Module 7 |
|
Must Know Methods of food purchasing, inventory management, and maintaining quality in food production and services. Desirable to Know Factors involved in planning a system for maintaining large group quality food preparation. Nice to Know Kitchen control |
8 |
Module 8
|
|
Must Know Financial management in food service institutions. |
6 |
Module 9 | Hygiene and sanitation in preparation and serving area – Personal hygiene, types, sourcesof contamination, prevention, safety measures, methods of controlling infestation, methods of dish washing. | Must Know Sources of food contamination, hygiene, sanitation & safety measures in food production. Desirable to Know Infestation control. Nice to Know Methods of dish washing. |
6 |
PRACTICAL SESSION*
*Report submission (internal valuation) Total-20 hrs
- Standardization of recipes- costing of recipes. Must Know
- 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. Desirable to Know
Reference Books:
- Sathe, A.Y., A First Course in Food Analysis,1999.
- Sethi, Mohini, Catering Management :An Integrated Approach,2015.
- Sethi, Mohini, Fasting and Feasting – Then and Now,2008.
- Sethi, Mohin, Institutional Food Management,2004.
SEMESTER-IV
Paper II- Nutrition Management During Emergencies
Total-40 hrs