FOOD SERVICE MANAGEMENT

Notes of food service management to easy learn. It almost cover all important topics which are given below

UNIT. I - FOOD SERVICE INDUSTRY

Types of catering

Hotels, motels, restaurants, clubs, cafeteria, franchise and chain hotels

Hospitals

School lunch

Road, Rail and Sea

Contract catering

UNIT. II - FOOD SERVICE STYLES

Conventional

Commissary

Ready-Prepared

Assembly- line

Table service

Counters

cafeteria

Banquet

Buffet

Western and oriented services

UNIT. III - PLANT LAYOUT, HYGIENE AND SANITATION

Layout of food service units

Major and minor Equipment

Equipment selection

Fuels

Hygiene and Sanitation

UNIT. IV - ORGANISATION AND MANAGEMENT

Organization

Management

Work simplification and motion study

Personnel Management

Legal controls, Labour laws

UNIT. V - FINANCIAL MANAGEMENT

Cost control – food costs and profits

Budgeted Balance Sheet

Inventory

PURCHASING

Stores Control

Indenting