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Title      : PDN-55 Food Service and Management
Subject      : Nutrition and Dietetics
copyright © 2018   : Karnataka State Open University
Author      : KSOU
Publisher      : Karnataka State Open University
Chapters/Pages      : 22/289
Total Price      : Rs.      : 213
 
 
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Introduction to Food Service Institution Total views (189)  
You may have noticed that people like to eat variety of foods, interest in trying new food, new recipes or eating outside home have increased in recent times. This change in eating behavior has become a common phenomenon, and is the cause for cultural exchange and change in life style pattern. Food Service Institutes (FSI) provide an opportunity to satisfy such interests. Further, desire for trave ......
Pages: 9
Price: Rs 0   
 
Need for Food Service in Hospitals Total views (178)  
Feeding patients who require special feeding techniques was practiced in hospitals as early as 18th century. Later, simple diets like bread, boiled eggs, baked meat, fruits, cheese and wine was supplied to all the patients. In 1855, Florence Nightingale established the first hospital dietary unit with the objectives to provide timely, clean and nourishing food to the patients. This initiative le ......
Pages: 4
Price: Rs 3   
 
Food Service-A System Approach Total views (179)  
Food service institution is a multifaceted industry and requires flexible process in its management. FSI gained status of an industry with the widening of its scope during the later part of l9th century. In its present status, operation is complex and requires efficient and systematic approaches. Like any other industry general principles of management are applied in it's functioning. In previous ......
Pages: 9
Price: Rs 6.75   
 
Role of Dietitians and Dietetic Interns in Hospital Food Service Total views (177)  
You have learnt about the roles of a dietitian in the previous block. You may appreciate now that the entire activity of a dietitian revolves around the most sensitive issue, i.e., food and feeding. Every individual feels that food/dietary pattern; likes and dislike regarding foods are too personal and is the right to possess them and to continue throughout life. Psychosocial factors strongly infl ......
Pages: 6
Price: Rs 4.5   
 
Formation of Goals and Objectives for Food Service Institution Total views (165)  
You may see that the purpose has a strong mobilizing effect for accomplishing a task either to establish a FSI, school canteen or a hospital dietary unit. The services offered by an organization depend on the purpose with which it was started. No work can be carried out without a need for it. To uphold the purpose, an organization formulates guidelines, which indicates its functional level. 'Missi ......
Pages: 6
Price: Rs 4.5   
 
Functional Planning- Layout Plan Kitchen Area, Preparation, Receiving, Storage, Serving and Cleaning Areas Total views (164)  
Planning and establishing the physical facility for a food service unit is a very important exercise as it involves a large amount of money and very often considered a onetime investment. Layout plan-layout should spell out the space allotted for the different operations and also indicate the work centers and equipment.
Pages: 5
Price: Rs 3.75   
 
Kitchen Organisation-Kitchen Equipment-Planning, Selection, Purchase and Maintenance Total views (176)  
Equipment is a broad term, which includes all items necessary for preparation, service and storage of food. These include furniture, machinery, tools, utensils, crockery, and cutlery. Equipment may be classified in a number of ways, according to weight or size, the order in which it is used in the production cycle of a catering establishment, or according to their mode of operation. Planning the e ......
Pages: 11
Price: Rs 8.25   
 
Serving-Servicing Utensils and other Needs Total views (176)  
The service of food is an art which can make or break the reputation of a food establishment. It represents the manner as well as the atmosphere in which food is presented to a customer. To the customer good service represents clean serving and dining areas, properly selected serving equipments, neatly dressed and well behaved serving staff who can welcome with a smile.
Pages: 4
Price: Rs 3   
 
Food Production Total views (176)  
The principle underlying the methods used for preparing and serving food in small or large quantity remain unchanged. The difference lies in the larger volumes of food mate11als which have to be handled, combined, cooked, dished out and served imaginatively. The approach therefore to look at food production should be as whole system to improve production efficiency. Food production involves the pr ......
Pages: 7
Price: Rs 5.25   
 
Budgeting-Estimating Expenditure and Income Total views (171)  
Usually the costing will be done by the architect considering the cost of building material and feature cost quoted as per square meter. In addition there will be cost of equipments and instillation costs. Certain other cost for utilities such as electricity, water and sewage has to be made to the corporation. Registration and legal cost also has to be included in the total cost. All these activit ......
Pages: 4
Price: Rs 3   
 
Recording and Record Maintenance Total views (170)  
Any organization whether engaged in commercial or non commercial business has to be assessed periodically in order to determine its state of efficiency. The assessment is possible only if accurate records are maintained to show all the transactions made during the period of assessment. The process of recording and maintenance of records is also referred to 'book keeping' or 'record keeping'. Each ......
Pages: 16
Price: Rs 12   
 
Indenting and Purchase - Preparation of Indents, Finalising Purchase List, Obtaining Quotations, Advantages and disadvantages of Purchasing Systems, Quantity Food Purchase and Quality Assurance Total views (172)  
The term "purchase" is in common use and indicates the activities involved in acquisition or procurement of materials, equipment, food etc. Purchasing made especially for institutes or organizations need detailed planning as to What, How, Where, When and How Much to purchase. The major purchasing activity conducted in a food service institute is the foods. The quality and variety of foods availabl ......
Pages: 20
Price: Rs 15   
 
Storage and Maintenance of Stock Total views (168)  
Next to the receiving activity, the most important is storage/stocking of material purchased. As a principle, storage and maintaining stock requires careful planning of steps to be followed, since it is essential to know where each commodity is placed. One has also to know the various conditions required for storage of different food material, length of time the food is meant for storage.
Pages: 19
Price: Rs 14.25   
 
Costing: Principles of Costing and Cost Analysis Total views (170)  
Finance is the most important component for any business. It is a vast area of study it envelops everything about accruing, use and management of funds. The primary domain of finance is budget because planning to raise funds for conducting business activity is crucial for continuing business. In established commercial food service institutions income from the sales of the products become the prima ......
Pages: 14
Price: Rs 10.5   
 
Principles of management, Component of Organisation, Organisation Structure-Definition, Forms and Design of Organisation. Delegation and Decentralization of Work Pattern Total views (180)  
Successful accomplishment of any work or task is possible only when each of the activities required for completing the task is managed and executed properly. Hence, the "Science of Management" was introduced with awareness about the process necessary to accomplish a given task/activity/responsibility effectively and efficiently. Advancement of technology created a need for the development of foolp ......
Pages: 18
Price: Rs 13.5   
 
Human Resource Management Planning, Recruitment, Training, Job Description, Job Specification, Performance Appraisal, Labor Problems and Legislation, Leadership Total views (177)  
An organization can function only when people are there to work and achieve organizational goals. The skills, efforts and time of the people are precious and therefore it is obligatory on the part of the management to utilize time and efforts of people efficiently and with justice. It adds advantage to both the organization and employees, in that, people find pleasure to work, get job satisfaction ......
Pages: 31
Price: Rs 23.25   
 
Central and Decentralised Service Total views (169)  
Food service is an important aspect of food management. Once the food is prepared a food service organization it has to be served to consumers efficiently. This can be achieved by following different methods or systems.
Pages: 4
Price: Rs 3   
 
Public Relation Total views (168)  
In this chapter you will be getting a in depth information on various terms like public, public relation, how to meet the competition and how can you build up effective communication between the customers or the clients.
Pages: 10
Price: Rs 7.5   
 
Public Health Hazard Due to Contaminated Food, Food Borne Infection, Food Poisioning and Poisioning Investigation Total views (169)  
Food is essential to man, at the same time it has to be edible and free from chemicals or any substances that can cause illness. Foods during the course of production, processing, and preparation comes in contact with various environmental factors that could be potentially harmful to humans. Thus these are the cause for food hazards; they include microorganisms, certain naturally present chemicals ......
Pages: 26
Price: Rs 19.5   
 
Foods Hygiene and Sanitation Total views (170)  
You may be well aware of the fact that food borne illness can be prevented when food is handled safely, food safety refers to the conditions and practices that preserve the quality of food to prevent contamination there by controlling the food borne illness when the food is consumed. Human beings are involved in all stages of food chain, so they become main source of contamination if hygienic and ......
Pages: 10
Price: Rs 7.5   
 
Dish Washing Cleaning, Sanitizing & Sanitary Agents Garbage Disposal Total views (175)  
In this chapter you will be learning the right method of dish washing (manual and mechanical) the detergents to be used, the arrangement of dishes and the exact temperature of water to be used, in a simple and sequential manner, which will be helpful for us in our day to day routine.
Pages: 29
Price: Rs 21.75   
 
Food Plant Hygiene, Food Laws Concerning Hygiene and Safety Total views (172)  
It is the right of every consumer to expect safe food for consumption. The primary concern of food plant hygiene is to avoid the adverse human health and economic consequences of food borne illness, food borne injury, food spoilage. Everyone including farmers and growers, manufactures and processors, food handlers and consumers, have a responsibility to assure that food is safe and suitable for co ......
Pages: 27
Price: Rs 20.25   
 


 
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