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

SYLLABUS

Semester IV - Paper VII - Personnel Management

Number of Lectures: 6
Duration of Examination: 3 hrs
Teaching/Practical Hours Per Week: Theory: 3 hrs/Week
Maximum Marks: 100
Credits: 4

Theory - 6 hrs. / week

Brief description of the course:

It involves training of the students regarding management of catering establishments like industrial canteens, cafeteria, food-service units of hospitals etc.

Objectives:

To enable students to understand the management of human and material resources in food service establishments.

Course Content

1. Organisation and Management

- definition and types of organisation

- definition, functions and tools of management

- technique of effective management

- energy and time management and its application to food preparation and science.

2. Food material management No. of lectures: (6)

- meaning, definition, importance

- food selection, purchasing, receiving and store-room management

- control in relation to the above operations (material planning, budgeting, material
standardization, inventory control, store-keeping, definition, objectives, functions,
factors underlying successful storekeeping, duties and responsibilities of a
storekeeper, purchasing, organisation, principles, procedure, systems and quality control.

3.Personnel Management No. of lectures: (12)

4. Laws affecting food service operations, Union and contract negotiations No. of lectures: (4)

5. Visits to different types of food service institutions to study the following: No. of lectures: (6)
(E.g. Hospitals, flight kitchen, hotel restaurant, canteen (industrial)

a) Organisation

b) Physical plan layout

c) Food service equipment

d) Sanitation and Hygiene

PERSONNEL MANAGEMENT

REFERENCES

1. Bora, P.M. "Food administration is India", A study of an Indian state, 1982.

2. Kinton and Casarani, "Theory of catering Butter and Tanner Ltd", 1981.

3. Boella, M.J., "Personnel Management in the Hotel and catering Industry", 1^st ed., Bassie and Jenhins, London, 1974.

4. Mundel, M.E., "Motion and Time study. Principles and practise", 5^th ed., Prentice Hall, India, 1981.

5. Kiesan, J., "Controlling, Analysing Costs in Food service operations", 2^nd ed., MacMillan Publishing Co., 1986.

6. Kumar, H.L., "Personnel Management in the Hotel and Catering Industry", I^st ed., Metropolitan Book Co., Delhi, 1986.

7. Minor, L.J., and Cichy, R.F., "Food Service Systems Management", Avi. Publishing Co., Connectient, 1984.

8. West, B.B.L., Wood, U.F. Hayer and G.F. Shyart, "Food Service in Institutions" John wiley and Sons, 1977.

9. Publications by National productivity Council, Management guide, New Delhi, Series.

10. Hithcook, M.J., "Food service Systems Administration", Macmillan publishing co., New York. 1980.

11. Mohini Sethi and Subject Malhan, "Catering Management - an Integrated Approach," wiley Eastern Ltd, 1987.