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Core paper · Year 3 · Sem 6

Food Service Management

4 credits5 units · 29 topicsInternal 25Exam 75
Prep tip

Most long answers are numbered lists: learn Fayol's 14 principles, POSDCORB, the selection steps, the kitchen shapes and the 3 Es as chains, and add one Indian kitchen example to each point. Practise the costing, break-even and pricing sums until each takes five minutes, and draw an organisation chart, Maslow's pyramid or a work-flow plan wherever it fits.

Suggested order: Unit I, then II, then III, then IV, and V last.

Units

Unit IV0 of 6 read

Physical facilities and equipment

6 sheets · about 51 min reading
Site selection, layout, work areas, area of reach and work-table heights9 minKitchen shapes, factors in kitchen layout, and sample layout plans9 minLighting, ventilation, drainage, temperature and acoustics7 minSafety: accidents, their causes and prevention, and the 3 Es8 minCatering equipment: definition, classification, selection and materials9 minKitchen and service equipment, dishwashing and waste disposal9 min
How the 100 marks split
Internal · Tests (best 2 of 3)10
Internal · Attendance5
Internal · Seminar5
Internal · Assignment5
End-semester exam75
Total100
The usual internal split. Your college may differ.Practise a model paper

Mapped to: Built from the standard university syllabus for this paper (2023-24): Core, Year III, Semester VI. Your college's own syllabus may word or order the units a little differently. Something missing? Tell us.