University of Madras - BSc Syllabus - Semester VI - Paper XIV

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 XIV - Food Service Equipment and Layout

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

Theory - 4 hrs. / week Practicals - 2 hrs. / week

Objective:

To enable the students to:

1. Gain knowledge to develop skills in handling equipment and maintenance.

2. Gain knowledge of Food Service Layout.

Course Content:

1. Equipment in Food Service

Classification of equipment

Factor for selection of equipment - electrical and non-electrical equipment for Food Storage preparation, food serving, dishwashing and laundering.

2. Material used

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

3. Electricity

Basic concept, safety consideration, electrical parts and wiring to suit installation and use of equipment.

4. Planning food service unit

Layout of food plants, plans of areas of food (Preparation), cooking, cleaning, storing, serving and dining, different work centres. Their sizes and finishes, storage units, lighting and ventilation, working weight in relation to equipment, selection and their relationship.

5. Plant & equipment management:

Maintenance, sanitation of plant, safety, security, garbage disposal pest control.

REFERENCES:

1. The Theory of Catering, Ronald Kinton and Victor Cesarani, 6^th edn., ELBS, 1989.

2. The Complete Book of Cooking Equipment Jules Wilkinson, 2^nd edition, A CBI Book, Published by Reinhold Company, 1981.

3. Design and layout of Food Service Facilities John C. Birchfield endorsed by the Food Service Consultants Society International 1988 by Van Nostrand Reinhold, 1981.

4. Food Service in Institutions, 6^th edn; Bessie B. West, Le Velle Wood, Revised by Hanger V, Shugart M.S., June Payne Palauo, Macmillan Publishing Company, 1986.

5. Food Service Facilities Planning by Kazarian Edward, 3^rd edn; 1989.

6. Mohini Sethi and Surjeet Malhan Catering Management - An Integrated Approach, Wiley Eastern Ltd., 1987.

(PRACTICAL)

Objectives:

1. Gain knowledge and experience in selection and maintenance of food service equipment.

2. To understand the principles underlying the planning of layout for food service institutions.

Course Content:

1. Visits to food service institution to study layout and food service equipment.

2. Studying the food service equipment available in India. Type feature and cost.

3. Planning physical layouts of a food service institutions, commercial, non-commercial, school - feeding, ICDS etc.

REFERENCES:

1. Avery A.C.A., A Modern Guide to Food Service Equipment, C.B.I. Publishing Inc. 1980.

2. Anderson, Home Appliance Servicing, D.B. Tarapore-wala and Sons 1976.

3. Kotschawal, L.E. and Terrel M.E. Food Service Planning layout and equipment, John Wiley Sons, 1977.

4. Fuller, J. Chief's Manual of Kitchen Management, B.T. Batsford Ltd., 1977.

5. Walley J The Kitchen incatering, B.A.S. Printers Ltd., 1979.