CBCS – 2020 Sem VI-Food Service Management

SEMESTER- VI
FOOD SERVICE MANAGEMENT
THEORY
Programme: B.Sc. Max.Hours: 45
Course Code: U20/NUT/DSE/601 Hours per week: 3
Course Type: DSE 1 Max.Marks: 100
No. of credits: 3

Course Objectives:

To gain knowledge on different types of food service layouts, styles of

service and menus for food production.

Course Outcomes:
CO1: To gain in-depth knowledge of food service industries and understand basic
managerial skills.
CO2: Understanding the organization of different spaces in a food establishment.
CO3: To learn about the different types of food service styles and apply the skills in
menu planning for the food service units.
CO4: To learn and remember the importance of safety and cost concepts in a food
industries.

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Department of Nutrition, St. Francis College for Women, Hyderabad - 16
CBCS – 2020 Sem VI-Food Service Management

MODULE-I: INTRODUCTION TO FOOD SERVICE UNITS, ORGANIZATIONS

AND MANAGEMENT: (11 Hrs)

1.1 Introduction to Food service units – Origin, history of development

1.2 Kinds of Food service units – commercial, welfare and transport

1.3 Organization and management- Principles and functions of management/ manager

MODULE-II: FOOD SERVICE LAYOUTS: (11 Hrs)

2.1 KITCHEN SPACES – Size and type of spaces, developing kitchen plans, designing
kitchens, storage and maintenance.

2.2 STORAGE SPACES – Types, planning of storage spaces, sanitation , safety and
security.

2.3 SERVICE AREAS – Planning of service area, dimensions, décor, dining, service areas.

MODULE –III: QUANTITY FOOD PRODUCTION: (11 Hrs)

3.1 SELECTION & STORAGE: Standards for selection of fresh food, substitutes -
convenience or ready prepared food purchase and storage.

3.2 QUANTITY FOOD PREPARATION: Menu planning , sequence of courses, types of

menus, menu display , cover, preparation for service, standardization and standardized
recipes, portion control, effective use of left over.

3.3 QUANTITY FOOD SERVICE: Types ,objectives, styles of service for breakfast,
lunch, dinner, afternoon tea, snack, tables d’hote menu, A’ la carte menu .5 types of
service – Table service, assisted service, self service, single point service, specialized
service.

MODULE-IV: SANITATION, SAFETY AND FINANCIAL MANAGEMEN (12 Hrs)

4.1 ENVIRONMENTAL AND PERSONAL HYGIENE: Infrastructure, storage, disposal,

prevention and control of infestation and personal hygiene of a food handler.

4.2 SAFETY : Accidents in food service areas, safety procedures, training, educating and
legal responsibilities of food service manager.

4.3 FINANCIAL MANAGEMENT: Importance, budget and budgeting process and cost
concepts.

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Department of Nutrition, St. Francis College for Women, Hyderabad - 16
CBCS – 2020 Sem VI-Food Service Management

Suggested Books:
1. Kinton and Cesarani, Theory of Catering, Butler and Tanner Ltd.
2. Mahmood A Khan, Food Service Operations, Avi Publishing Co.
3. Lillicarp D.R., Food and Beverage Service, B.L.B.S. Publishers.
4. Sudhir Andrews, Food and Beverage Service, Tata McGraw Hill Publishing Co Ltd.
5. Brian Verghese, Professional Food and Beverage Service Management, McMillan (I) Lt

__________________________________________________________________________
Department of Nutrition, St. Francis College for Women, Hyderabad - 16
CBCS – 2020 Sem VI-Food Service Management

FOOD SERVICE MANAGEMENT

MODEL QUESTION PAPER
THEORY

Course Code:U20/NUT/DSE/601 Max Marks: 60

Credits :3 Time:2 Hrs

SECTION - A
I. Answer the following 4x 10 = 40 M

1. Write a note on types of commercial catering.

OR
2. Explain the various types of transport catering industry

3. What are the steps involved in designing a kitchen

OR
4. What are the factors involved in setting up a service area

5. Write an essay on menu planning in a food establishment

OR
6. Factors involved in storage of different foods.

7. What are the different safety measures to prevent accidents in a food service establishment.
OR
8. Write a note on the sanitary practices required in a catering establishment.

SECTION – B

II. Answer any FOUR 4 x 5 = 20 M

9. A’ la Carte menu
10. Size and types of kitchens
11. Styles of service
12. Personal hygiene of food handler
13. Waste disposal
14. Industrial catering

__________________________________________________________________________
Department of Nutrition, St. Francis College for Women, Hyderabad - 16
CBCS – 2020 Sem VI-Food Service Management

FOOD SERVICE MANAGEMENT

PRACTICAL

Programme: B.Sc. Max.Hours: 30

Course Code: U20/NUT/DSE /601/P Hours per week: 3
Course Type: DSE1 Max.Marks: 50
No. of credits: 1

Course Objectives:
 Learn various aspects while setting a table in a food establishment, and types of
serviette folds.
 Understand the importance of standardisation of various recipes, their costing and
planning a good Menu for various occasions.

PRACTICAL SESSIONS

1. Table setting, folding of napkins.

2. Standardization of recipes and their preparation. Calculation of nutritive value, yield of

cost per serving – size of serving-

a) Soups – Cream of Tomato soup, Sweet Corn Soup

b) Salads- tossed salad, Russian salad
c) Cereal preparation- Vegetable Pulav, Chinese Fried rice
d) Pulse preparation- Aloo cholae, Rajma Masala
e) Vegetable preparation- Palak paneer, Vegetable Cutlet
f) Snacks- Grilled sandwiches, Pav Bhaji
g) Desserts and sweets- Carrot halwa, Caramel pudding
h) Baking – Cake and Biscuits.

3. Visit to well organised food service units - to gain practical knowledge on the styles of
food service.

__________________________________________________________________________
Department of Nutrition, St. Francis College for Women, Hyderabad - 16
CBCS – 2020 Sem VI-Food Service Management

MODEL QUESTION PAPER

PRACTICAL

Course Code: U20/NUT/DSE /601/P MARKS : 50

No. of credits: 1 TIME: 2 Hrs

Answer the following

1. Write the standardized recipe for the given dish. 15 M
a. Method of preparation 5 M
b. Menu for the given recipe 5 M
c. Costing for recipe 5 M

2. Prepare and display the given standardized recipe with Napkin Folding. 25 M

a. Taste and Display 20 M

b. Napkin Fold 5 M

3. Record 5M

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Department of Nutrition, St. Francis College for Women, Hyderabad - 16