Material Management (Quantity Food Production and Service)
Menu Planning - Functions, Types of menu - Al a carte, table d’hote and combination,, Factors affecting menu planning, Steps in Menu Planning, Sequence of Courses, Design of Menu Card.
Purchase - Methods of purchase (formal and informal), Identifying needs, Selection,, Receiving, Storage types, Issuing, Quantity food preparation- Standardisation, Recipe adjustments and portion control,, Quality control in food preparation. Food Laws.
Food Service Delivery Systems (Centralised and Decentralised) Type of food service, systems (conventional, commissary, ready prepared, assembly), Service Styles-(table, assisted, self, single point, specialised/in situ)
Manpower Management
Styles of Leadership, Effective Leadership and Communication, Employment- Staff, Recruitment, Selection, Placement, Induction, Training, Evaluation and Appraisal, Labour laws, Personnel hygiene, Safety at work - measures adopted.
- Teacher: sheeba gopalakrishnan