Syllabus of [] P G Diploma in Food Service Management

About the PG Diploma in Food Service Management
India ranks second largest country for diabetes just behind China. The heart attacks
occur in India at least a decade earlier than in the west. WHO consider “Unhealthy diet”
as an important risk factor for the disease burden that India faces today. India is now
grappling with the burden of both under nutrition, overweight and obesity. School
children, adolescents and productive age group population (19 – 60 yrs) are particularly
vulnerable to succumb to the disease early in life. Therefore, healthy diets have to be
promoted in work place and school settings. Indian food service industry though very
big comprises of entrepreneurs catering to the needs of the population emphasizing on
tasty and attractive food, without having basic understanding of healthy diets and
menus, ingredients to be used in cooking along with hygiene and food safety norms and
Therefore, this program has been developed with a view to address the needs of
training work force and developing human resources for healthy menu and diet planning
(dieticians, nutritionists, food service managers, counselors etc) for the emerging
employment sectors such food service units in school, work places, hospitals,
community etc.
The Food Service Management program is a one-year full-time PG Diploma program.
The course aims to impart skills for successful food service management imparting
hands on experience about healthy menu planning, operations, revenue management,
human resources, training, and marketing, merchandising, and customer service. These
skills combined with practical training ensure, that students are moulded to take the
challenge of an entrepreneur in the exciting food service management industry.
Students learning Goals and Objectives
Students will learn how to manage the major areas of menu planning, purchasing,
receiving, storage, production, and control systems accommodating the health and
nutrition needs of the population. They will assess the effectiveness of several food
service systems, use a service blueprint to improve the service delivery process and
increase profits, and examine such variables as client flow, menu planning, dining time,
optimal table mix, meal duration, and variable pricing. The programme offer students a
learning laboratory for nutrition and healthy menu planning and serve as a resource for
linkages with nutrition-related food service management.
F A C U L T Y O F F A M I L Y A N D C O M M U N I T Y S C I E N C E S [ 2 0 1 7 - 1 8 ]
Eligibility Criteria for Admission in Post Graduate Diploma in Food
Service Management
Candidates seeking admission to one year Post Graduate Diploma in Food Service
Management can be  3 year diploma holders from Hotel management of catering or must be Graduate from any discipline from UGC Recognized University
with English as one of the subject or Graduate from any discipline from National Open
University with English as one of the subject.
Semester Wise Distribution of Credits Offered to Students Specializing in
P.G. Diploma in Food Service Management
Course       Title                                                            Credits( Th + Pr )
Semester I
Challenges of Food Service Management                                         3 (3 + 0)
Food Service in Schools                                                                     5 (3 + 2)
Food Service in Workplaces                                                   5 (3 + 2)
Food Safety in Food Service Organizations                          4 (3 + 1)
Food Product Development                                                               3 (1 + 2)
Institution Food Service Organization                                     3 (3 + 0)
Total: 23
Semester II
Entrepreneurship Management                                                          2 (2 + 0)
Continental Quantity Food Production and Services                    5 (1 + 4)
Indian Quantity Food Production and Services                                  10 (0 + 10)
Total: 17
Grand Total: 40