FOOD SERVICE MANAGEMENT

Note sulla gestione del servizio di ristorazione per imparare facilmente

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

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