Institutional food Service Management

Weekly Schedule

Weeks

Weekly Lecture Topics

Assignment

(No. & Type)*

1

:

1. Food service institutions in India
2. Food Service Management – Definition, Principles and Functions of Food Service Management
3. Tools of Food Service Management
4. Resources used in food service establishments

Objective

2

:

1. Approaches for Managing food service industry
2. Menu planning, purchasing and storage of food for quantity food production
3. Composition and Processing of cereals
4. Pulses and Legumes

Objective

3

:

1. Meat types selection spoilage preservation cooking
2. Structure, composition and nutritive value Of Egg and Poultry
3. Uses of sugar in cookery
4. Fats and Oils

Objective

4

:

1. Leavening agents
2. Nutritional aspects and use of vegetables and fruits
3. Role of Spices, Herbs and Condiments
4. Convenience foods

Objective

5

:

1. Production, processing, cost and nutritional aspects of beverages
2. Food Standards
3. Sensory evaluation of food samples and container evolution
4. Food Analysis

Objective

6

:

1. Kitchen Management
2. Strategic planning
3. Cooking and presentation techniques, Production cycle Food Production cycle
4. Feasibility Study for starting a Food Service Outlet

Objective

7

1. Acquisition of resources and organization
2. Laws governing food service establishments
3. Laws concerning hygiene and safety
4. Hygiene, sanitation and safety of quantity food production

Objective

8

1. Importance of the costing of the Product
2. Costing methodology in catering business
3. Material costing, yield analysis, mark up policy
4. Food cost control in catering business

Objective

9

1. Accounting ratios – importance, significance and limitations, types of ratios
2. Break even analysis, variance analysis
3. Profit planning
4. Quality control and Internal control in Food Industry

Objective

10

1. Waste control and sanitation Government regulations for quality standards
2. Recording and Reporting control charts Production control
3. Personnel Management
4. Employee Benefits and Training

Objective