Sr. No.

07010712 : Food Service Management

05 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
Theory

The Foundations: The Foodservice Industry, The Systems Approach, The Fundamentals, Food Safety, Cleaning, Sanitation, and Environmental Safety, The Menu

The Operational Functions: Purchasing, Receiving, Storage, And Inventory, Production, Beverage Provision, Food and Beverage Service, Events Conferencing & Banqueting,

Apprising Performance, Strategic Decisions, The Facilities: Facilities Planning And Design, The Management Functions: Organizational  Design,  Leadership,  Human  Resource Management, Performance Improvement,

 

15

 

15

 

15

 

10

 

Must know
Equipment And Furnishings, Environmental Management
10 Desirable to Know
Practical:

Note: An Event may be planned to supplement learning of students and practical may be conducted in view of theory syllabus to provide practical inputs to learners.

  • Layout of Food Service Outlets & Organisations
  • Food Service Operations
  • Conferencing & Banqueting
  • Equipment and Furnishings, Environmental Management in Food Service Operations
  • Visit to a professional Food Service Outlet
 

30

 

 

30

 

 

Must know

Syllabus books

–          Food & Beverage Management 3/e John Cousins, David Foskett & Andrew Pennington, Good Fellow Publishers

–          Foodservice Management: Principles and Practices by June Payne-Palacio Ph.D. RD and Monica Theis, Prentice Hall Publishers

–          Foodservice Management Fundamentals by Dennis R. Reynolds; Wiley Publishers

Admissions