Course

PART A

Unit 1 Introduction to Institutional Catering Management

• Development of catering institutions
• Philosophy, principles and functions of management
• Approaches and tools of management
• Management of resources

Unit 2 Planning and Organization

• Kitchen spaces
• Storage spaces
• Service areas

PART B

Unit 3 Food Management

• Food purchasing and inventory management
• Menu planning
• Food service

Unit 4 Hygiene Sanitation and Safety

• Hygiene and sanitation
• Food safety and security

Practical’s

• Standardization of recipes: Planning and Preparation of Recipes, Modification in Basic recipes, preparation of standard recipe
• Planning and preparation for school lunch,
• Meals for special occasions, birthday
• Visits to hotels, restaurants, hospital, and

1. Food SERVICE Management – Theory

• To identify the process of planning, organizing, in the management of human, material and financial resources.
• To understand the principles underlying the preparation and service of quality
• To use the skills of menu planning for quality and quantity
• To plan menu for any food service institution

1. Food SERVICE Management – Practical

The students will be able:

• To identify the process of planning, organizing, in the management of human, material and financial resources.
• To understand the principles underlying the preparation and service of quality
• To use the skills of menu planning for quality and quantity
• To plan menu for any food service institution

1. Food SERVICE Management – Theory

1. Sethi Mohini (1993): Catering Management: An Integrated Approach, 2^nd Edition, Wiley
2. Sethi Mohini (1993): Institutional Food Management, 2^nd Edition, Wiley
3. West, Bessie & Wood, Levelle (1988): Food Service in Institutions, 6^th Edition, Palacio June Macmillan Publication Company, New York.

1. Food SERVICE Management – Practical

1. West, Bessie & Wood, Levelle (1988): Food Service in Institutions, 6^th Edition, Palacio June Macmillan Publication Company, New York.
2. SethiMohini (1993): Catering Management: An Integrated Approach, 2^nd Edition, Wiley
3. Desseler, Garry (1987): “Personnel Management: Modern Concepts and Techniques”, Prentice Hall, New Jersey.
4. Keiser, &Kaillo, E. (1974): Controlling and Analysis of Cost in Food Service Operations. Wiley & Sons, New York.