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Swayam

Institutional food Service Management

English and Foreign Languages University and CEC via Swayam

This course may be unavailable.

Overview

The hospitality industry is growing very rapidly in India. This gives a plenty of opportunities to the students of Institutional Food Service Management. The course includes various topics from designing the kitchen and work space, selection of equipment and maintenance, personal and finance management, food management, hygiene and sanitation to menu planning and food composition and nutritional values.This course will be very useful to those who are interested in establishing a food service industry in making available hygienically prepared, wholesome and nutritious food to the consumers.

Syllabus

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

Taught by

Dr.Vipparti Vijaya Lakshmi

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