- The Course Trace the growth of the hospitality and food service sector in India, its contribution to National Development, the various types of food service operations, recent trends. This helps students understand the basic principles and tools of effective organization and management in food service establishments and enables them to apply the principles of space planning and space utilisation to design effective layouts of the different functional work areas and equipment in food service units. This assist to relate the regulatory aspects governing the food service industry- food laws, standards and regulations and understand the steps and dimensions involved in quantity food preparation and service ensuring cost and quality control. Lastly one learns to identify the financial and personnel management aspects involved in management of food service organisations.
- Teacher: Rose Mary Francis