Syllabus
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Course Code: FND-104 Course Name: Food Service Management-I |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Introduction to Food Service Systems: - History and development of the food service industry - Broad categories of catering services; Commercial and Institutional - Characteristics of the various types of food service units – Canteens, Hostels, Hospitals and Restaurants. 2. Principles of Institutional food Management - Role and functions of management in food service. - Management tools: Tangible, Intangible tools |
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| 2 | 3. Personnel Management: Objectives, importance and need. - Principles of manpower planning - Recruitment, selection and orientation - Training and motivation, theories and approaches of employees 4. Legal Aspects - National and International Labour Laws - Welfare policies and schemes for employees - Offences and Penalties |
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| 3 | 5. Space Organization - Planning and design consideration for kitchen and service area - Space requirements for kitchen and service areas -Types of kitchens -Layout of service areas 6. Equipment -Types of equipment - Selection of equipment - Maintenance of equipment 7. Time and Energy Management - Importance of time and energy management - Types of energy – Human and fuel energy - Measures for utilization and conservation |
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| 4 | 8. Management of Finance - Sources of finance - Budgets 9. Cost Accounting /Analysis - Objectives of food cost control - Food cost analysis - Labour cost analysis - Cost control techniques |
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