Food Service Management 11th std

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Food Service Management 11th std

Chapter 1 : Food Service Operation


=> Introduction to Food Service Industry
=> Scope of Food Service Management
=> Food Service Operations
=> Functions of Food Service
=> General Etiquettes in Food Service Operation

Chapter 2 : Basics of Food


=> Basics of Food
=> Functions of Food
=> Four Food Groups and Food Pyramid
=> Herbs for Good Health
=> Preliminary preparation of food
=> Preparation of Suitable Food for a Customer in Food Service

Chapter 3 : Selection of Foods and Methods of Cooking


=> Selection of Foods and Methods of Cooking
=> Selection, Purchase and Storage of Foods
=> Methods of Cooking
=> Effects of Cooking on Nutrients
=> Fast food and Health Hazard

Chapter 4 : Food Service Equipment


=> Food Service Equipment
=> Definition and Types of Equipment
=> Receiving Food Service Equipment
=> Storage Food Service Equipment
=> Food Production Equipment
=> Food Holding and Serving Equipment
=> Care, Maintenance and Sanitation of Equipment

Chapter 5 : Bakery


=> Bakery
=> Types of Bakery Products
=> Baking Ingredients
=> Principles of Baking
=> Preparation of Biscuits
=> Preparation of cookies
=> Bakery Unit

Chapter 6 : Food Preservation


=> Significance and Principles of Food Preservation
=> Methods of Food Preservation
=> Salting and Pickling
=> Fermentation

Chapter 7 : Menus and Cuisines


=> Menu Planning
=> Types of Menu
=> Preparation of Menu Card
=> Types of Cuisines

Chapter 8 : Food Microbiology


=> Role of Microorganisms in Food
=> Spoilage of Foods
=> Classification of foods by ease of spoilage
=> Signs of Spoilage in Foods
=> Food Poisoning and Prevention
=> Hygiene and Safety in Food Service

Chapter 9 : Attitude and Personality Requirements


=> Office and Administration - Food Service Management
=> Attitude of Food Service Personnel
=> Personal grooming
=> Food and Beverage Personnel

PRACTICAL

Chapter 1 : Food Service Operation


=> Rating of Star Hotels
=> Observation of a Hotel

Chapter 2 : Basics of Food


=> Assessing Student’s Daily Diet
=> Planning Balanced Menu for a Student
=> Identification of Medicinal Herbs and Formulation of a Recipe
=> Different Types of Cutting

Chapter 3 : Selection of Foods and Methods of Cooking


=> Methods of Measuring Ingredients
=> Practical: Methods of Cooking
=> Fireless Cooking- Salad Preparation
=> Stages of Sugar Cookery

Chapter 4 : Food Service Equipment


=> Market Survey of Equipment
=> Visit to a Food Outlet and report

Chapter 5 : Bakery


=> Preparation of Yeast Solution
=> Preparation of Biscuits and Cookies

Chapter 6 : Food Preservation


=> Drying
=> Dry Powder
=> Preparation of Tomato and Lime Pickles

Chapter 7 : Menus and Cuisines


=> Preparation of a North Indian Cuisine
=> Preparation of South Indian Cuisines
=> Preparation of a Traditional Tamilnadu Cuisine

Chapter 8 : Food Microbiology


=> Role of Microorganisms in Fermentation
=> Observation of Hygienic Practices in a Hotel/Restaurant

Chapter 9 : Attitude and Personality Requirements


=> Observation of General Etiquettes of Food Service Personnel

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