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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


FOOD SERVICE MANAGEMENT

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