Course

Unit I

Introduction to Food Service System 12hrs.

Introduction, Types of food service establishment- commercial and non-commercial, Types of food service system- Conventional systems, Commissary system, ready prepared system and assembly service system, Methods of food delivery system. Need based specific units- Dietary, catering, institutional food service.

Menu planning – Definition, types, Standardization of recipe, portion control, Styles of food service, current trends in food service, management information system.

Unit II

Infrastructure and Equipment in Food Service 12hrs.

Planning and layout of Food Service unit – kitchen space- size and types, work simplification, designing kitchens, work centres in kitchen layout, storage and maintenance of kitchen, storage space-types and planning, service areas- design and planning.

Equipment – Classification, selection, design, installation, operation, purchase and maintenance, factors affecting selection of equipment, electrical and nonelectrical equipment for food storage.

Unit III

Institutional Food and Financial Management 12hrs.

Principles of management, Approaches to management, Functions of management, Tools of management, Management of resources.

Definition, application of management Accounts of catering operators, Food purchasing- Different purchasing methods, Buying- Qualities of food buyer and Receiving methods, cost concepts, book keeping and accounting – systems of book keeping, book of account maintenance of account books, balance sheets, inventor budgetary control, costing and budgeting, pricing, financial accounting and accounts information system.

Unit IV

Personal Management and Hygiene 12hrs.

Personnel Management: concepts, staff employment, employee benefits, staff training and development, legal aspects of personal management.

Sanitation and safety- Hygiene, Sanitation and Safety in Food Service Institutions: Definition, importance, environmental hygiene and sanitation; hygiene in food handling; personnel hygiene of personnel; importance of pest and rodent control in food services, Accidents in food service establishments, safety procedure, training, Educating, legal responsibilities of food service manager.

Unit V

Food Safety and Standard Regulations 12hrs.

FSSAI (Food safety standard authority of India) – Introduction, acts and regulations-FSS Act 2006, FSS Rules 2011, FSS Regulations, Entrepreneurial ship in catering, FOSCOS- licensing and registration of food business, FOSTAC, special responsibilities of food safety, BIS, AGMARK, ISO, Hazard Analysis and Critical Control Point System (HACCP)- Introduction, significance, principles and guidelines involved in HACCP System, education and training.

Pre requisite: Food service system, food production, menu planning, purchase and storage, institutional food service.

Course Objectives:

1. To create a better understanding on the approaches, tools, management and resources of institutional food
2. To make better learning on planning and organizing space, personal and hygiene
3. To give knowledge in safety and guidelines in quality

Course Outcome:

CO1: Gain experience in principles and functioning of food service system

CO2: Understand about food service flooring and layouts of equipment arrangements. CO3: Understand about institutional food and financial management.

CO4: Apply knowledge on personnel management, sanitation and hygiene in food service institutions. CO5: Acquire technical skills on food safety and regulations acts followed in food service.

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

CO-PO Mappings

Evaluation Pattern

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar