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Meal Planning and Management: Course Content (BSMM613)

Meal planning and management refers to the process of determining the foods to be prepared, cooked and presented to the family in order to meet its nutritional needs using the available resources.


Importance and principles of meal planning for family and occasions; Nutritional value of meal; Family meal budgeting; Rules for good menu planning; Menu planning for families; Selection of various foods in relation to season and market conditions; Composition and storage of food; Selection, use and care of table appointments; Study of different types of table settings, table manners and etiquettes; Kitchen safety and settings; Basics of food hygiene and sanitation; Food labelling; Menus for schools, geriatric and healthcare centers.

Learning Outcomes

• To understand the importance of meal planning and its role in everyday life
• To apply the principles of meal planning in the planning of balanced and appropriate meals keeping in mind the nutritional  requirements, family budget and food requirements choices of different age groups
• To identify market trends and conditions while purchasing food keeping in mind food costs and quality

Recommended Books


Survey and record keeping of market prices (retail & wholesale); Types of foods available in the market from different food groups. e.g. retail cuts of meat and types of milk; Comparison of weight, volume and effect of cooking on color, taste and texture of different foods; Planning, preparation and service of meals for different occasions at different income levels; Understanding food labels; Market visits for cost and quality and food marketing regulations. Food service visits (Restaurants, School, Colleges, Hospitals).

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