Week Name Description
28 February - 6 March Page Introduction to Catering Anagement
Page Catering Management
Page Reasons for Growth of Food service out lets / Catering Institutions
Page Classification of food service outlets
Page Characteristics of Catering Management
Page Reference
7 March - 13 March Page Introduction
Page Principles of Management
Page Functions of Catering Management
Page References
14 March - 20 March Page Definition of Menu and Menu Pattern
Page Importance of Menu
Page The Factors Responsible for Menu Planning
Page Basic Menu Criteria
Page Objectives in Meal planning
Page Functions of Menu
Page Guidelines in Menu Making
Page Types of Food Menus
Page References
21 March - 27 March Page Procedures for Menu Planning in a Commercial food Service Operation
Page Procedures for Menu planning in a non Commercial food Service Operation
Page Menus for Industrial Canteens
Page Menus for Homes for Children and Extended Care Facilities
Page Menus for School lunch programme
Page The People responsible for Planning Menus must have the Following Qualifications
Page References
28 March - 3 April Page Importance of Food Selection
Page Criteria for Food Selection
Page Points to kept in mind when selecting/ purchasing some food commodities
Page References
4 April - 10 April Page Introduction
Page Methods of Purchasing
Page Qualities of an Effective Food Buyer
Page Purchasing Procedure
Page The Factors That Determine Purchase of Foods
Page Guidelines for Purchasing
Page References
11 April - 17 April Page Introduction
Page Food Storage Methods
Page Receiving Procedure
Page Organization of Storages
Page Store keeping
Page References
18 April - 24 April Page Introduction
Page Steps in Food Production
Page References
25 April - 1 May Page Types of food Service
Page Food Service in Selected Organizations
Page References
2 May - 8 May Page Introduction
Page Factors Affecting Cost Control
Page References
9 May - 15 May Page Introduction
Page Factors Affecting Pricing
Page Methods of Pricing
Page Ascertaining A Profitable Price Level
Page Subsidy Pricing
Page References
16 May - 22 May Page Tools Of Management
Page Organization Chart
Page Job Description
Page Job Specification
Page Work Schedule
Page Job Analysis
Page Training
Page Reference
23 May - 29 May Page Book keeping
Page Accounts
Page Book Of Account
Page Trial Balance
Page References
30 May - 5 June Page Introduction
Page Hygiene In Food Service
Page Safety
Page References