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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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