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