FOOD SERVICE MANAGEMENT Ietetics]

cover page as mentioned below: below: mentioned Youas arepage instructedcover the to updateupdate to the coverinstructed pageare asYou mentioned below: 13MM Increase the font size of the Course Name. Name. 1. IncreaseCourse the theof fontsize sizefont ofthe the CourseIncrease 1. Name. use the following as a header in the Cover Page. Page. Cover 2. the usein the followingheader a as as a headerfollowing the inuse the 2. Cover Page. ALAGAPPAUNIVERSITY UNIVERSITYALAGAPPA [Accredited with ’A+’ Grade by NAAC (CGPA:3.64) in the Third Cycle Cycle Third the in (CGPA:3.64) [AccreditedNAAC by withGrade ’A+’’A+’ Gradewith by NAAC[Accredited (CGPA:3.64) in the Third Cycle M.Sc. [Home Science – Nutrition and Dietetics] MHRD-UGC] by University and Category–I Graded as as Graded Category–I and University by MHRD-UGC] KARAIKUDI – 630 003 003 630 – KARAIKUDIKARAIKUDI – 630 003 365 23 EDUCATION DIRECTORATEDISTANCE OF OF DISTANCEDIRECTORATE EDUCATION FOOD SERVICE MANAGEMENT II - Semester FOOD SERVICE MANAGEMENT MANAGEMENT SERVICE FOOD M.Sc. [Home Science – Nutrition and Dietetics] 365 23 cover page as mentioned below: below: mentioned Youas arepage instructedcover the to updateupdate to the coverinstructed pageare asYou mentioned below: Increase the font size of the Course Name. Name. 1. IncreaseCourse the theof fontsize sizefont ofthe the CourseIncrease 1. Name. use the following as a header in the Cover Page. Page. Cover 2. the usein the followingheader a as as a headerfollowing the inuse the 2. Cover Page. M.Sc. [Home Science – Nutrition and Dietetics] ALAGAPPAUNIVERSITY UNIVERSITYALAGAPPA [Accredited with ’A+’ Grade by NAAC (CGPA:3.64) in the Third Cycle Cycle Third the in (CGPA:3.64) [AccreditedNAAC by withGrade ’A+’’A+’ Gradewith by NAAC[Accredited (CGPA:3.64) in the Third Cycle and Graded as Category–I University by MHRD-UGC] MHRD-UGC] by University and Category–I Graded as as Graded Category–I and University by MHRD-UGC] KARAIKUDI – 630 003 003 630 – KARAIKUDIKARAIKUDI – 630 003 FOOD SERVICE MANAGEMENT EDUCATION DIRECTORATEDISTANCE OF OF DISTANCEDIRECTORATE EDUCATION II - Semester ALAGAPPA UNIVERSITY [Accredited with ‘A+’ Grade by NAAC (CGPA:3.64) in the Third Cycle and Graded as Category–I University by MHRD-UGC] (A State University Established by the Government of Tamil Nadu) KARAIKUDI – 630 003 Directorate of Distance Education M.Sc. (Home Science - Nutrition and Dietetics) II - Semester 365 23 FOOD SERVICE MANAGEMENT Author Tina Khanna, Senior Nutritionist, Diet and Diabetes Educator, Delhi University, Medanta Units (1-14) “The copyright shall be vested with Alagappa University” All rights reserved. No part of this publication which is material protected by this copyright notice may be reproduced or transmitted or utilized or stored in any form or by any means now known or hereinafter invented, electronic, digital or mechanical, including photocopying, scanning, recording or by any information storage or retrieval system, without prior written permission from the Alagappa University, Karaikudi, Tamil Nadu. Information contained in this book has been published by VIKAS® Publishing House Pvt. Ltd. and has been obtained by its Authors from sources believed to be reliable and are correct to the best of their knowledge. However, the Alagappa University, Publisher and its Authors shall in no event be liable for any errors, omissions or damages arising out of use of this information and specifically disclaim any implied warranties or merchantability or fitness for any particular use. Vikas® is the registered trademark of Vikas® Publishing House Pvt. Ltd. VIKAS® PUBLISHING HOUSE PVT. LTD. E-28, Sector-8, Noida - 201301 (UP) Phone: 0120-4078900 • Fax: 0120-4078999 Regd. Office: 7361, Ravindra Mansion, Ram Nagar, New Delhi 110 055 • Website: www.vikaspublishing.com • Email: [email protected] Work Order No. AU/DDE/DE1-291/Preparation and Printing of Course Materials/2018 Dated 19.11.2018 Copies - 500 SYLLABI-BOOK MAPPING TABLE Food Service Management Syllabi Mapping in Book BLOCK - I: FOOD SERVICE INDUSTRY, INFRASTRUCTURE AND MATERIALS MANAGEMENT UNIT 1: Food Service Industry: Scope of Food Industry and Segmentation. Unit 1: Food Service Industry (Pages 1-15) Food Service Industry: UNIT 2: Organization & Administration of Food Service Industry: Types, Unit 2: Organization and Organization Structure and Management. Administration (Pages 16-37) UNIT 3: Physical Facilities and Layout – Size and Type of Kitchen, Design Unit 3: Kitchen in Food of Kitchen, Ventilation, Lighting, Flooring, Carpets, Wall Covering and Service Industry Sample Layout of Kitchen. Storage Area and Equipment Required. (Pages 38-54) UNIT 4: Food Materials Management - Purchasing of Food Materials, Unit 4: Food Supply Chain Receiving & Storing – Importance of Receiving Raw Materials. Management (Pages 55-80) BLOCK - II: FOOD SERVICE MANAGEMENT IN HOSPITALS UNIT 5: Hospital Food Production – Menu Planning for Patients and Unit 5: Hospital Food Production Process of Food Production. Different Methods of Holding Foods for (Pages 81-102) Service. UNIT 6: Hospital Food Service Management - Principles and Techniques Unit 6: Hospital Food Service of Effective Management, Leadership and Managerial Abilities. Management (Pages 103-131) UNIT 7: Tools of Food Management - Organizational Chart of the Food Unit 7: Tools for Management Service Team in Hospital. in Food Service (Pages 132-141) Unit 8: Overview of Food UNIT 8: Food Service Equipment - Classification, Selection, Purchasing, Service Equipment Care and Maintenance. (Pages 142-173) BLOCK - III: PREPARATION, SERVICE AND SANITATION OF FOOD UNIT 9: Quantity Food Preparation - Types of Menu, Menu Planning, Unit 9: Quantity Food Purchasing, Storage, Production Management, Conventional and Non- Preparation Conventional Sources of Energy, Standardization and Portion Control. (Pages 174-191) Styles of Service - Self-Service, Tray Service, Waiter-Waitress UNIT 10: Unit 10: Styles of Service in Service, Vending and Mobile Food Service System. Food Service System (Pages 192-206) UNIT 11: Sanitation and Hygiene - Environmental Hygiene & Sanitation, Unit 11: Sanitation and Hygiene Safe Food Handling Practices, Personal Hygiene. in Food Servicing Industry (Pages 207-231) BLOCK-IV: HUMAN RESOURCE MANAGEMENT, MARKETING AND DIETARY ACCOUNTING UNIT 12: Human Resource Management - Recruitment & Selection, Unit 12: Human Resource Induction, Training, Performance Appraisal, Leadership, Communication, Management Employee Benefits, Laws Governing Food Service Establishment. (Pages 232-251) Marketing - Definition, Marketing as a Managerial Function, UNIT 13: Unit 13: Marketing in Food Marketing Mix and Promotion in Food Service. Service Industry (Pages 252-265) UNIT 14: Dietary Accounting - Definition and Principles. Journal and Unit 14: Overview of Dietary Ledger. Book of Account – Cash Book, Purchase Book, Sales Book, Accounting Purchase Returns & Sales Returns Book. (Pages 266-286) CONTENTS INTRODUCTION BLOCK I: FOOD SERVICE INDUSTRY, INFRASTRUCTURE AND MATERIALS MANAGEMENT UNIT 1 FOOD SERVICE INDUSTRY 1-15 1.0 Introduction 1.1 Objectives 1.2 Scope of Food Service Industry 1.2.1 Trends Encouraging Change in Food Service Industry 1.3 Segmentation of the Food Service Industry 1.4 Answers to Check Your Progress Questions 1.5 Summary 1.6 Key Words 1.7 Self Assessment Questions and Exercises 1.8 Further Readings UNIT 2 FOOD SERVICE INDUSTRY: ORGANIZATION AND ADMINISTRATION 16-37 2.0 Introduction 2.1 Objectives 2.2 Indian Food Service Market: Organization Structure and Management 2.2.1 Types of Commercial Food Service Operators 2.2.2 Catering Services: Meaning and Types 2.2.3 Non-Commercial Food Service Operators 2.3 Hospital Food Service Management 2.4 Answers to Check Your Progress Questions 2.5 Summary 2.6 Key Words 2.7 Self Assessment Questions and Exercises 2.8 Further Readings UNIT 3 KITCHEN IN FOOD SERVICE INDUSTRY 38-54 3.0 Introduction 3.1 Objectives 3.2 Kitchen: Physical Facilities and Layout 3.2.1 Introduction to Commercial Kitchen 3.2.2 Restaurant Kitchen Layouts 3.2.3 Various Factors Affecting Working Performance 3.3 Restaurant Staffing Plan 3.3.1 Staff Scheduling and Labour Cost for Restaurants 3.4 Answers to Check Your Progress Questions 3.5 Summary 3.6 Key Words 3.7 Self Assessment Questions and Exercises 3.8 Further Readings UNIT 4 FOOD SUPPLY CHAIN MANAGEMENT 55-80 4.0 Introduction 4.1 Objectives 4.2 Food Materials Management 4.2.1 Importance of Receiving Raw Materials 4.2.2 Purchasing of Food Materials 4.2.3 Receiving and Storing 4.2.4 Sanitation 4.3 Material Management 4.4 Answers to Check Your Progress Questions 4.5 Summary 4.6 Key Words 4.7 Self Assessment Questions and Exercises 4.8 Further Readings BLOCK II: FOOD SERVICE MANAGEMENT IN HOSPITALS UNIT 5 HOSPITAL FOOD PRODUCTION 81-102 5.0 Introduction 5.1 Objectives 5.2 Process of Food Production 5.2.1 Food Production in Hospital 5.2.2 Menu Planning and Portion Control 5.2.3 Menu Planning for Patients 5.3 Food Production Methods in Hospital 5.4 Different Methods of Holding Foods for Service 5.4.1 Standard Food Holding Temperature Range Guide for Meat, Fish Poultry and Other Items 5.5 Time/Temperature Control for Safety (TCS) Foods 5.6 Answers to Check Your Progress Questions 5.7 Summary 5.8 Key Words 5.9 Self Assessment Questions and Exercises 5.10 Further Readings UNIT 6 HOSPITAL FOOD SERVICE MANAGEMENT 103-131 6.0 Introduction 6.1 Objectives 6.2 Food Service Systems in Health Care Settings 6.2.1 Managerial Ethics and Social Responsibility 6.3 Principles and Techniques

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