programme

Catering Management

Home/ Catering Management
Course TypeCourse CodeNo. Of Credits
Foundation CoreSVS1TH5015

Semester and Year Offered: Monsoon Semester

Course Coordinator and Team: Ankush Rathor

Email of course coordinator: arathore@aud.ac.in

Pre-requisites:

The course focuses on the Job Role related to Assistant Catering Manager (Level-7) in Hospitality Sector as per the guidelines of National Skill Qualification Framework (NSQF). The course is meant to be offered to those who have specific knowledge and skills related to Food& Beverage Service Steward (Level-4) & MICE (Level-5) and Tour Manager (Level-6) offered in 1st and 2nd year respectively.

Course Objectives/Description:

major objectives of the course are to familiarize students with the basic techniques related to catering operations & its process. It aims at developing such understanding related to the role of a caterer, concept of Food & Beverages handling, importance of F&B controls and Menu planning. The course also strive to develop techniques related to indenting, portion control and examine case studies outlining specialized caterings techniques and customer provisions used by caterers and train students with different service techniques.

The NOS used for this course are:

  1.  THC/N5901 Manage stock at facility
  2. THC/N5903 Manage human resource and quality
  3. THC/N9901 Communicate with customer and colleagues
  4. THC/N9902 Maintain customer-centric service orientation
  5. THC/N9903 Maintain standard of etiquette and hospitable conduct
  6. THC/N9906 Maintain health and hygiene
  7. THC/N9907 Maintain safety at workplace

Course Outcomes:

On successful completion of this module, students will be able to:-

  1. Analyze & explain the concept of various catering establishments and its standard operating procedures.
  2. Prepare the list of indenting for catering, with stores and controls.
  3. Develop menu planning for the catering establishments.
  4. Manage customer relationship & customer handling
  5. Plan to keep catering outlet healthy, safe and hygienic.

Brief description of modules/ Main modules:

  1. Introduction to Catering Industry: This module will look at the Key elements of catering Industry. and explore ways of understanding basic attributes & significance of bulk cooking.Roles and responsibilities of a caterer with basic concepts of cookery & catering.
  2. Indenting & Bulk Kitchen operation: In this module ,we will be looking at ways in which basic concept for indenting for volume cookery with application to control food cost.
  3. Understanding of catering management terminology and its implications.
  4. Volume Feeding: This module will look at the Key elements of Buying ingridients and planning for bulk cooking Able to identify various institutional and industrial catering outlets. Concept for CPU(Central Production Unit)
  5. Menu Planning: In this module ,we will be looking at ways in which caterer decide the most appropriate menu for an event or function.it will also focus on the concept of menu planning for industrial and institutuional catering with formulating pricing strategies as per menu of catering unit
  6. Public Health & Safety Requirements: In this final module we will try to understand the concept of garbage disposal,Safety measures to be taken while working in catering . Kitchen,with sustanibility factors like doing 3Rs in operations,organic farming,etc.About food hazards & Handling safety with food products.Food Contaminants & food hygiene

Assessment Details with weights:

S No.

Assessment Type

Wightage

1

Kitchen Setup Bulk Kitchen

30%

2

Field Visit

20%

3

Menu Design

30%

4

End Term Exam/Workshop

20%

Total

100%

 

Reading List:

  1. Quantity Food Production Operations and Indian Cuisine by Parvinder S. Bali Chapter.1.7 –1.8. http://www.insidenapavalley.com/articles/2008/08/06/dining/doc48693b1da2a2b941228403.txt, 2013)
  2. Food & Beverage Service – Lillicrap& Cousins Chapter. 2.1 - 2.8 http://www.tabletops.co.nz
  3. Banwart G. Basic Food Microbiology – Second edition, CBS Publishers Distributors New Delhi.
  4. Jay J.M. Modern Food Microbiology – Fourth edition, Chapman & Hall, New York.
  5. Breads of India Cooking by Indian Masters Masala Magic by Sanjeev Kapoor
  6. Professional Chef by Chef Arvind Saraswat

ADDITIONAL REFERENCE:

Note: The sample texts are drawn from the following websites: Highfield) level UK certification http://www.safetytrainingnetwork.com

http://www.fao.org

http://www.haccpindia.org

http://www.riph.org.uk

http://www.usda.gov

http://www.cfsan.fda.gov/

http://www.food-microbiology.co.uk/

http://www.fightbac.org/

http://www.fsis.usda.gov