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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