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 VI - Paper XIII - Quantity Food Production

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

Theory - 4 hrs. / week
Practicals - 2 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 outlets. 5 types of services of food and beverage outlets.
Staff organisation of different outlets (a la carte and table d hote)
Manager, Hostess, Supervisor, Steward, waiter.

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

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

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

6. Beverages - alcoholic and non-alcoholic-Hot and cold - classification of beverages, use and importance in meals and snacks, suitable glassware for beverage service.

7. Use of bills and checks in control system outlets.

REFERENCES:

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

2. Food service operations; Mahmood A. Khan, Avi Publishing Co. 1987.

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

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

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

6. Food and Bevarage Service, D.R. Lillicarp 2^nd edn. BLBS, Reprinted 1989.

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

8. Mass Catering WHO publication.

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

10. Anderson F. Home Appliance Servicing Taraporewala Sons & Co. 1976.

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

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

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

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 silver and other table arrangements.

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

4. Service of beverages 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 cutlery, crockery, other equipment.

1. Western Cookery:

Soups: Mixed Veg., tomato cream soup, carrot cream soup, mulligatawny soup, minestone soup, chicken soup and corn soup.

Sauces: White sauce, cheese sauce, mayonnaise sauce, curry sauce.

Entrees: Vegetable pie, hollandaise, vegetable and meat loaf, chicken, casserol, hamburgers, vegetables burgers (any four).

Vegetables: Vegetables au gratin, Baked cauliflower, 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 varieties of cookies.

Breads:

Breads, different kinds of rolls, doughtnuts.

Icing: different types of icings.