Course

Practical’s 30 hrs.

1. Lay out planning for different food service
2. Learn to setup different styles of food service
3. Family meal & functions menu & service planning
4. Lay out plan for hospital dietary service
5. Quality standards and control
6. Process of standardization of recipes
7. Portion control: Management of left-over
8. Creating good ambiance in food service (Interior decoration)
9. Informal and formal service styles (Table Service)
10. Traditional food service systems
11. Roles and Responsibilities of front office and house keeping

Prerequisite: Food service, food production, menu planning, purchase, storage, Institutional food service.

Course Objectives:

1. To make an understanding the approaches, tools, management and resources of institutional food
2. To learn planning and organizing
3. To learn the principles of food, personal and hygiene

Course Outcome:

CO1: Gain experience in principles, designing and functioning of food service and hospital service system. CO2: Apply knowledge on Family meal & functions menu & service planning

CO3: Acquire technical skills in food service management and hospitality management .

Skills: Develop skills in bulk food production and institutional food service.

CO-PO Mapping:

Evaluation Pattern

*CA – Regular Lab work assessment