Syllabus
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Course Code: FND-204 Course Name: Food Service Management-II |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Menu Planning -Types of menus - Objectives of menu planning - Considerations in menu planning - Steps in Menu planning - Planning menus for canteens, cafeterias, boarding school, hostel mess and old age homes 2. Food Service - Principles, objectives and scope of foof service mamagement. -Styles of food service in restaurants -Food service in hospitals -Food service in institutions |
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| 2 | 3. Food management -Purchasing: principles, purchasing process and methods -Receiving: receiving process delivery methods and procedure - Issuing process 4. Food Storage -Layout of stores -Storage procedure -Inventory management -Store records |
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| 3 | 5. Food Production Management -Food production process -Large quantity cooking techniques -Holding food 6. Marketing and sales management - Marketing strategies - Sales analysis -Market promotion |
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| 4 | 7. Safety -General safety rules -Types of accidents -Accident prevention -Review of first aid - Safety tips for employees - Kitchen equipment safety. 8. Hygiene, Sanitation and food standards - Principles of food sanitation, safety and hygiene - Sources of food contamination -Food handling practices -Good manufacturing practices (GMP) -Good hygiene practices (GHP) - Food standards -Waste disposal |
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