Institutional Food Service Management

By Prof. Saba Khan | Aligarh Muslim University

Learners enrolled: 72

ABOUT THE COURSE: An institution is an organized system of social relationships which has formal rules, defined responsibilities, & often forms a hierarchical structure. It promotes public welfare & well-being & is guided by policies & ethical standards. Whereas, Services are deeds, processes, & performances provided or co-produced by one entity or person for their stakeholders. It involves human interaction and is consumed at the time it is produced. Institutional Food Service Management involves efficient, cost-effective meal planning, preparation and service for a specific group, overseeing food operations in settings like hospitals, schools, hotel and other organizations. With growing awareness of health, sustainability, and cost-efficiency, institutional food service management plays a crucial role in promoting wellness and operational excellence within institutions.

INTENDED AUDIENCE: UG & PG Programmes of Community Science & Home Science(ICAR, UGC), BBA, PG Diploma in Nutritional Dietetics, PG Diploma in Healthcare Service Management, Hotel Management.

PREREQUISITES:

12^{th}

Passed/ Intermediate

INDUSTRY SUPPORT: Hospitality Industry, Food & Beverage Industry, Hotel Industry, Food Service Sector, Healthcare Industry

Indicative Industry Sectors :

Tourism and Hospitality

Note: This is an indicative list based on suggestions provided by course coordinators and should not be treated as final and binding.

Indicative Program Alignments :

B.Sc. B.B.M. B.B.A. Show more

Summary

Course Status :	Upcoming
Course Type :	Core
Language for course content :	English
Duration :	12 weeks
Category :	Multidisciplinary
Credit Points :	3
Level :	Undergraduate
Start Date :	26 Jan 2026
End Date :	30 Apr 2026
Enrollment Ends :	28 Feb 2026
Exam Date :
Translation Languages :	English
NCrF Level	6.0
Industry Details :	Hospitality Industry, Food & Beverage Industry, HotelIndustry, Food Service Sector

Page Visits

Course layout

Week 1: Introduction to Food Service Institutions

Week 2: Food Processing Methods & Food Service Facilities

Week 3: Catering & Floor planning

Week 4: Food preparation

Week 5: Menu planning

Week 6: Concepts of Management I

Week 7: Concepts of Management II

Week 8: Work simplification I

Week 9: Work simplification II

Week 10: Financial management

Week 11: Concepts of Personnel Management

Week 12: Food Groups & Special Menus

Books and references

1. Aguinis, H., 2013, Performance Management, 3rd ed., Pearson Education, Boston.
2. Ahmad M. S., Ahmad S. M., Nabi D. B. (2022), Shelf Life & Food Safety, CRC Press, New York.
3. Arora R.K. (2025) Food Service & Catering Management, A P H Publishing Corporation, New Delhi.
4. Baring, S. (2011), Human resource and Personnel management, 1st Ed., Rajat Publications, New Delhi.
5. Bhajwani Mudit (2007), Food Service Management: Principles and Practice, Rajat publications, New Delhi.
6. Brahmam, G.N.V., Krishnaswamy, K., Bamji, S. M.,Textbook of Human Nutrition 4th Ed., oxford & IBH
7. Chaudhary S., (2014), Traditional Cuisines of India, The Indian Trust for Rural Heritage and Development, New Delhi
8. Dessler, G. (2020). Human Resource Management, 16th ed., Pearson Education, Harlow, UK.
9. Drucker, P. F. (2015). Management: Tasks, responsibilities, practices, Routledge- Taylor & Francis Group, London & New York.
10. Gandotra, V., Oberoi V., Sharma P., (2013), Essentials of Ergonomics, Dominant Publishers & Distributors, New Delhi.
11. Ghugre P. S., Udipi A. S., Subhlakshmi G., (2024), 3rd Ed., Food Processing & Preservation, New Age International Limited Publishers.
12. Hisrich, R. D., Peters, M. P., & Shepherd, D. A., 2020, Entrepreneurship, 11th ed., Mc-Graw-Hill Education.
13. Kotler, P. (1984) 15th Ed. Marketing Management, Analysis, Planning and Control. Englewood Cliffs; N.J.: Prentice-Hall.
14. Kumar D. (2018) Food Service & Catering Management, Omega Publication, New Delhi.
15. National Institute of Nutrition (NIN). (2020). Dietary Guidelines for Indians – A Manual. Hyderabad: ICMR-NIN.
16. Nickel, L. H., & Dorsey, J. M. (2002). Management in family living, 4th ed., CBS Publishers & Distributors Pvt. Ltd., New Delhi.
17. Parvinder B.S. (2024), Food Production Operation, 5th Ed., Oxford University Press.
18. Sethi, M., Institutional Food Management, (2004), New age International Publishers, New Delhi.
19. Srilaxmi B. (2018), Food Science, 8th Ed., New age International Publishers, New Delhi.
20. Tripathi P.C., Reddy P.N., Bajpai A., Principle of Management (2024) 7th Ed. Mc-Graw-Hill Education, India.

Instructor bio

Prof. Saba Khan

Aligarh Muslim University

Prof. Saba Khan is UGC-NET qualified and working as a teaching faculty in Department of Home Science, AMU, Aligarh since September 1999. She completed her B.Sc. in Home Science from AMU, M.Sc. in Community Resource Management and Extension from Lady Irwin College, D.U. and have been awarded PhD at University of Delhi in Home Science on Women Entrepreneurship. Her teaching interest includes subjects of Family Resource Management, Community Nutrition, Interior Decoration, Residential Space Designing, Development Communication, Ergonomics, Entrepreneurship and Handicraft Marketing. Her Research interest revolves around Family & Community Issues, Women & Health Studies, Entrepreneurship and Extension of Community Development programs.

Course certificate

Course Certificate: (Important: DD MONTH 2026 / 12 Weeks: best 2 assignments out of the total 4 assignments; best 6 assignments out of the total 8 assignments; best 8 assignments out of the total 12 assignments; It will have the logos of INI and ______.)

The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.

The exam is optional for a fee of Rs 750/- (Seven Hundred and Fifty only).

Fee for General (UR)	₹ 750/- (per course) for one course ₹ 600/- (per course) for additional course(s)
Fee for Gen-EWS / OBC-(NCL) / SC / ST / PwD / PwBD	₹ 500/- (per course) for one course ₹ 400/- (per course) for additional course(s)

Date and Time of Exams: To be declared later by NTA

Registration url: Announcements will be made when the registration form is open for registrations.

The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published. If there are any changes, it will be mentioned then.

Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.

CRITERIA TO GET A CERTIFICATE

Average assignment score = 30% of average of best 8 assignments out of the total 12 assignments given in the course.
Exam score = 70% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

Please note that assignments encompass all types (including quizzes, programming tasks, and essay submissions) available in the specific week.

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=12/30 AND EXAM SCORE >= 28/70. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

Certificate will have your name, photograph and the score in the final exam with the breakup. It will have the logos of INI and AMU.

Only the e-certificate will be made available. Hard copies will not be dispatched.

Once again, thanks for your interest in our online courses and certification. Happy learning.

- INI Team

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