a) Introduction to food service establishment 

• History and development.

• Factors affecting development.

• Recent trends.

     b)  Types of food service Establishment

• Commercial establishment

• Non-commercial establishment.

 

2. Setting up a food service unit:

• Layout and design

• Planning team

• Planning of layout various phases

• Architectural features

• Evaluation of Plans

• Equipments

• Importance of Menu planning in food service organization.

• Types of Menu and its applications.

• Steps in Menu Planning and its evaluation.

4. Food Purchasing

Purchasing - A food Management Activity.

• The market and the Buyer

• Mode of purchasing (Centralized and group purchasing)

• Methods of purchasing

• Identifying needs amounts to buy?

• (Minimum and maximum stock level and quantities of food to be bought)

5. Receiving and store room Management

• Principles of food production.

• Food production system management (Menu, Ingredient control and production scheduling)

• Production control (Use of standardized recipes and developing a plan for recipe standardization).

• Safeguard in food production (quality control)

7. Quantity food production 

• Kitchen Production

• General procedure used in Institutional & commercial food production (collecting ingredients, selection of food, weighing and measuring, preliminary treatment of food and food production to achieve consumer satisfaction.)

• Food Service system (Model and its significance)

• Methods of delivery service system (centralized and Decentralized)

• Choice of delivery system and services 

• Types of food service system (conventional, commissary, ready prepared and assembly serve)

• Distribution and service in food service system.

 

9. Plant and Equipment Maintenance

a)       Plant and equipment in food services 

• Definition and classification.

• Types of plant and equipment 

• Maintenance of plant and equipment.

• Safety concerns

• Checks and Inspections.

• Equipment supplies

b) Plant sanitation and safety

c) Three E's of safety

• Safety engineering

• Safety education

• Safety enforcement

d) Standard policies and Schedules

1. Personal Hygine and Sanitary Practices.

2. Sanitation training and education for food service worker.

• Sanitation training & education

• Training programme, employment practices.

• Hazard Analysis and critical control point (HACCP)

11. Work place Safety:

 Why and how accidents take place.

 Precautions to prevent accidents.