UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester VI - Paper XIV - Food Service Equipment and Quantity Food Production

Number of Lectures: 3
Duration of Examination: 3 hrs
Maximum Marks: 75
Credits: 4

Theory 3 hrs / week
Practicals 3 hrs / week

OBJECTIVES

1. To understand the application of basic principles to bulk production of the food.

2. To gain knowledge regarding selection and purchase of food.

3. To develop skills in menu planning for quantity preparation.

4. To understand the different styles of food service in volume feeding.

5. To gain knowledge of food service layout.

6. To gain knowledge to develop skills in handling equipment and maintenance.

COURSE CONTENT

1. Aims and objectives of different food service outlets.

(a) Industrial (b) Institutional (c) Hospital.

2. Different food and beverage outlet. 5. Types of services of food and beverage outlets.

3. Menu planning - sequence of course - Indian (Regional i.e., North Indian, South Indian, South Indian, West Indian and Gujaraths, Western and others).

4. Types of meals and styles of service, breakfast, lunch, dinner, afternoon tea, sriaks (table 'd' hote and 'a' la carte menu).

5. Equipment in food service

a) Classification of equipment.

Factors for selection of equipments - Electrical and non-electrical equipment for food storage, preparation, service, dish washing and laundering.

b) Materials used

Base materials used for finishes, insulation materials for necessary parts, strength and limitations.

c) Electrical and non electrical equipment - safety considerations.

6. Plant and equipment management, maintenance, sanitation of plant safety, security, garbage disposal pest control.

7. Beverages - alcoholic and non-alcoholic - Hot and cold - classification of begerages, use and importance in meals and snacks, fuitable glassware for beverage service.

PRACTICALS

OBJECTIVES

1. Develop skills in food production and service.

COURSE CONTENT:

1. Organizing, preparing and serving food for three different meals for 50 members or more (list attached).

2. Setting up the restaurant - laying of table cloth changing, setting up the silvers and other table appointments.

Folding of serviettes correct use of waiter's cloth.

Preparation for customers.

3. Serving and clearing practice, French and English service.

4. Service of beverage tea, coffee, juices and alcoholic beverages.

5. Laying for breaKfast.

6. Tray service.

7. Order taking, making out checks bills. Presentation of bills.

8. Up keep and cleaning of cultery, crockery other equipment.

1. Western Cookery:

Soup: Mixed Veg., tomato cream soup, carrot cream soup, mulligatawny soup, minestrone soup, chicken soup and corn soup. Sauces: White sauce, cheese sauce, mayonnaise sauce, curry sauce. Entrees: Vegetables pie, hollandise, vegetable and meat loaf, chicken, asscrol, hamburgers, vegetables burger. (any four)

Vegetables:

Vegetables an gratin, Baked cauli-flower, savoury vegetables, baked stuffed capsicum.

Sweets:

Bread pudding, souffles, trifle, coffee mousse, gateaux.

Bakery Products:

Short crust pastries:

Different types of tarts, pies and turn overs. Vegetables and mutton pattis.

Cakes and cookies:

Plain Cake, fruit cake, banana bread, date and walnut cake and variaties of cookies

Bread:

Breads, different kinds of rolls, doughnuts Icing: different types of Icings.

3. Quantity Cookery - Preparation 50 porters in a selected mass.

REFERENCES

1. Food service system and Lewis. J. Minor, Ronald F. Cichy, Avi Publishing Co.

2. Food service operations: Mahamood A. Khan Avi Publishing Co. 1987.

3. Professional Dining Foom Management Conol A. King VNR, NY 1988

4. Modern Restaurant Service
John Fuller, Hutckinson, 1983.

5. Table Layout and Decoration
Dorothy Tompkins, Ward Lock & Co. Ltd., 1969.

6. Food and Beverage Service
D.R. Lillicrap 2^nd edn. BLBS, Reprinted 1989.

7. Food service in institution, 6^th edition, Besie B. West, Le Velle Wood Revised by Harger V. Shugant M.S. June Payne Palaclo. Macmillan Publishing Co. 1986.

8. Mass Catering WHO Publication.

9. Avery - A.A. Modern Guide to food Service Equipment C.B.I. Publishing Inc. 1980.

10. Anderson F. Home appliance Servicing Tarapore-wals sone & Co. 1976.

11. Johnston J.B. Equpment for Modern Linings. The Macmillan Co. 1965.

12. Kotschevir, L. and terril, M.E. Food Service Planning Layout and Equipment. John Wiley & Sons 1971.

13. Mohini Sethi and Surjet Maihan Catering Management, 'An Integrated approach. Wiley Eastern Ltd. 1987.

The following is a partial list of syllabus of courses similar to University of Madras Bachelor of Science (BSc) - Nutrition, Food Service Management and Dieteticsoffered by other Universities in India

• Annamalai University - DDE - Bachelor of Science in Hotel Management and Tourism (BSc) Hotel Management and Tourism Syllabus

Note: The above courses are picked automatically by the website for indicative purpose only. However, students are requested to check with the University for the similarity of the course or for any other information in regard to the course.