Institutional food Service Management

By Dr.Vipparti Vijaya Lakshmi | The English and Foreign Languages University (Host University)

Learners enrolled: 288

The hospitality industry is growing very rapidly in India. This gives a plenty of opportunities to the students of Institutional Food Service Management. The course includes various topics from designing the kitchen and work space, selection of equipment and maintenance, personal and finance management, food management, hygiene and sanitation to menu planning and food composition and nutritional values.

This course will be very useful to those who are interested in establishing a food service industry in making available hygienically prepared, wholesome and nutritious food to the consumers.

Summary

Course Status :	Completed
Course Type :	Core
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Level :	Undergraduate
Start Date :	22 Aug 2022
End Date :
Enrollment Ends :	15 Sep 2022
Exam Date :

Page Visits

Course layout

Weekly Schedule
Weeks		Weekly Lecture Topics	Assignment (No. & Type)*
1	:	Food service institutions in India Food Service Management – Definition, Principles and Functions of Food Service Management Tools of Food Service Management Resources used in food service establishments	Objective
2	:	Approaches for Managing food service industry Menu planning, purchasing and storage of food for quantity food production Composition and Processing of cereals Pulses and Legumes	Objective
3	:	Meat types selection spoilage preservation cooking Structure, composition and nutritive value Of Egg and Poultry Uses of sugar in cookery Fats and Oils	Objective
4	:	Leavening agents Nutritional aspects and use of vegetables and fruits Role of Spices, Herbs and Condiments Convenience foods	Objective
5	:	Production, processing, cost and nutritional aspects of beverages Food Standards Sensory evaluation of food samples and container evolution Food Analysis	Objective
6	:	Kitchen Management Strategic planning Cooking and presentation techniques, Production cycle Food Production cycle Feasibility Study for starting a Food Service Outlet	Objective
7		Acquisition of resources and organization Laws governing food service establishments Laws concerning hygiene and safety Hygiene, sanitation and safety of quantity food production	Objective
8		Importance of the costing of the Product Costing methodology in catering business Material costing, yield analysis, mark up policy Food cost control in catering business	Objective
9		Accounting ratios – importance, significance and limitations, types of ratios Break even analysis, variance analysis Profit planning Quality control and Internal control in Food Industry	Objective
10		Waste control and sanitation Government regulations for quality standards Recording and Reporting control charts Production control Personnel Management Employee Benefits and Training	Objective

Books and references

Institutional Food Management, By Mohini Sethi, New Age International Publishers
Food Service Management: How to Succeed in the High-risk Restaurant Business by Someone Who Did. By Bill Wentz. Atlantic Publishing Group.
Restaurant Marketing for Owners and Managers. By Patti J. Shock. Wiley Restaurant Basics Series, publisher.
The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools and Churches. By Douglas R. Brown and Shri Henkel. Atlantic Publishing Group Inc.
Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professions. By Sari Edelstein, editor. Jones and Bartlett Learning, publisher.

Instructor bio

Dr.Vipparti Vijaya Lakshmi

The English and Foreign Languages University (Host University)

Dr. V.Vijaya Lakshmi was a recipient of ICAR JRF for her M.Sc and ICSSR fellowship for her Ph.D. She has retired as the Dean for the Faculty of Community Science, in PJTS Agricultural University, Hyderabad.

She has 36 years of experience in teaching, research and extension.
She has 50 national and international research papers to her credit.
Presented papers in National and International conferences

Presented an 8 weeks MOOC programme on Nutrition, Health and Therapeutics with IIT Kanpur, NPTEL and COL, Vancouver, Canada and a 12 weeks course on Food Science & Processing, Diet Management in Health and Disease and Food safety and quality control, Human Nutrition and Biochemistry from EFLU. She was the course coordinator for the Dietetics programme in B.Sc. Home Science from EFLU with 160 lessons and presented 10 lessons.