Food service management: introduction; position, manage and leverage a successful food service operation; The compilation of management practices: tools and techniques, essential approaches. Food service industry: history, segmentation and managerial implication, menu planning and development, recipe standardization, costing and analysis, food supply chain management, distribution channels, supplier selection, purchasing, equipment selection, forecasting, storage management, product inventory management, human resource management, customer services, marketing. Food safety: GMP, HACCP.
To describe the key milestones of food service industry
To relate the current trends in food service operations and evolution through the business life cycle
To explain the art underlying menu development and method for recipe standardization
To understand the planning considerations vital for creating a successful food service operation
Food service managers are responsible for overseeing the kitchen staff. It is important to make sure that the kitchen staff is putting out quality food and in a timely manner. Generally there are six important functions that call for effective management of food service. They are planning, organizing, directing, co- coordinating, controlling and evaluation. Recently two more function namely staffing and representing have also been included.