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 XV - Food Service Management

Number of Lectures: 6
Duration of Examination: 3 hrs
Maximum Marks: 100
Credits: 4

Theory : 6 hrs. / week

OBJECTIVES

1. Understand the basic principles of management in food service units.

2. Accept responsibilities in catering establishment and hospitals.

3. Become conscientious caterer and food service administrator.

4. Develop skills in setting up food service units.

5. Understand the concept and principles of resource management.

6. To create an awareness of the renewable sources of energy.

THEORY

1. FOOD SERVICE INDUSTRY

Types of catering - history of development - commercial - Hotel, Motel, Restaurant, Cafeteria and Chain hotels.

Welfare - Hospital, School lunch, Residential establishment and Industrial catering.

Transport - Air, Rail, Sea and Space, Miscellaneous - Contract and outdoor.

2. PHYSICAL PLANT

a) Planning a food service unit. Layout of food plant-planning of work areas.

1. Kitchen, space, size and type of kitchen work surfaces - work area, work - simplification - layout of kitchens work centres - storage in kitchen - kitchen maintenance.

2. Storage space - types of storage - planning basic factors.

3. Service area - organisation and space - smooth flow of work, space utilization, prompt service.

4. Interior design in a hotel / restaurant - size and shape of room, furniture, fittings, colour scheme, lighting, table decoration.

3. QUANTITY FOOD PURCHASE

Standards for selection of fresh food. Substitutes in the form of convenience or ready prepared food purchase and storage.

4. SANITATION AND SAFETY

Sanitation of plant, kitchen, hygiene, personal hygiene, garbage disposal pest control - Health and safety at work, causes and types of accidents, accordance and applications.

5. PRINCIPLES OF RESOURCE MANAGEMENT

Definition, Management Process - planning, controlling evaluating, goals, values and standards.

Decision making:

concepts, types of decisions, steps in decision making, methods of resolviing conflicts.

Resource Management - classification, characteristics, factors affecting the use of resources.

Management of time, energy and money - Time management - time norms, plans and time management.

Energy management - Fatigue-types and causes of fatigue - principles and techniques Mundel's class of changes - work simplification. Personal management, recruitment and selection. Induction, training - Supervision and Dismissal of employees - Legal controls - Labour policies and welfare measures.

Money Management:

Types of income-management process applicable to money- planning, controlling and evaluating - the use of income-elements of buymanship. Cost control, food cost, labour overheads & projects.

6. Organisation and Management:

a) Types of organization - kitchen organisation.

b) Principles of management - tools and functions of management.

c) Personnel management - staffing, recruitment and selection, induction, training and supervision.

d) Decision making, communication, administration, leadership.

e) Job analysis, performance appraisal.

7. Enterpreneurship catering and Accounting:

Definition of enterpreneurship and task of enter-preneur; qualities of enterpreneur.

Budgetting and books of account inventories, stores control, indent purchase.

8. The computer in catering:

Use of computer for the control of stock, recipies and menus.

9. Financial Management:

a) Costing / Cost accounting

b) Book keeping and accounting

c) Inventories, store control, indent purchase

d) Budgetting

PRACTICAL

1. Visit to well-organised food services units

a. Hostel b. Commercial c. Industrial d. Hospital e. Transport.

2. Table setting and service-appraising and drawing silver cutlery and crockery Folding of Napkins - Laying of table cloth, table mats - Arrangement of cover and table - appointment according to the menu - serving food at the table clearing of the table.

3. Standardisation any 3 selected quantity recipies and their preparation Calculation of nutritive value, yeild of cost per serving - size of serving.

4. Quantity Cookery:

5. Organising, preparing and serving one special meals for 50 members.

REFERENCES FOR RESOURCE MANAGEMENT

1. Goldestein Mand Go!destin V : Art in Everyday Life - macmillan Co. New York, 1960.

2. Fanlkenr R and Faulker S : Inside Today's Home - Rinehary and Winston Inc New York, 1960.

3. Rutt. N : Home furnishiing - John wiley and Soks, New York, 1973.

4. Craig Hi and Rush OP: Homes with Character Boston Healja Co, 1962.

5. Gross F.M and Crondels F.N. : Management in Family Modern Families. Appleton century croffis, Inc. 1975.

6. Nickell P and gorsey T.M. : Management in Family Living, Wiley and sons, 1978.

7. Nicholas Barnard : Thecomplete Homd Decorating Book, Dorling Kindersely limited, 1994.

8. Elaine Brumstead : The coast book of soft furnishing, darling kindessley Ltd., 1987.

9. The Essential Decorators Hand Book Published by Australian Consolidated Press, Sydney - 1988.

10. Readers Digest Household Manual Published by the Readers Digest Association Ltd., London, New York, Montreal - 1977.

REFERENCES FOR FOOD SERVICE MANAGEMENT

1. Bennion, M and Hughes, D. 1975 - Introductory foods, Maxmillian Publishing Co. Inc - New York.

2. Brich, C.G. Spencer, M. and Cameron, A.G. 1977 - Food Science, 2^nd edition, pergamon press, New York.

3. Pechkam, G.C. 1979 - Foundations of food preparation the Macmillan Publishing Co., New York.

4. Swanunathan, M. 1979 Food Service and Experimental Foods, Ganesh & Co. Madras.

5. Manay Shakunthala, N and Shadakshaiswamy, M 1987 Foods, Fats & Principies. Willey Eastern Ltd. New Delhi, Bangalore.

6. Mydambi, S.R. and Rao SM. 1986 - Food Science, Wiley Eastern Ltd. New Delhi, Bangalore.