University of Jordan
Faculty of Agriculture
Dept. of Nutrition & Food Technology
Food Service Management in Institutions (603415)
Syllabus
Instructor: Dr. Salma Tukan
Office: Agriculture Room # 157
Office Hours:
3credit hours
Prerequisite: 603231
Time: 9-10 Tue, Thu; lab:10-1 Thu
Course Description
The course introduces types of foodservice institutions and their organization, kitchen
layout and specifications of equipment; food purchasing, receiving, storage and issuing;
menu planning, cost and quality control.
Course Objectives
Upon completion of this course the student should:
1- get acquainted with the various types of food service establishments.
2- have working knowledge of the main operating activities in a food
institution.
3- understand the resources controlled by managers of food service institutions,
namely: money, manpower, machines, methods and minutes.
4- demonstrate the ability to plan meals and menus.
5- understand the rules for safety and sanitation in a foodservice.
Learning Resources
Suggested Textbook
1- Khan M. 1991. Concepts of Food Service Operations systems. Van Nostrand
Reinhold, New York.
Other references
1- Cesrani V, Kinton R and Foskett D. 1995. Practical Cookery. 8th ed. Hodder
and Stoughton, London.
2- Colleer M and Sussams C.1990. Success in Principles of Catering. John Murray
pubishers, London.
3- Gilmore S. Foodservice Management Study Course. 1999. 3rd. Ed. Iowa Dietetic
Association Press, Ames.
4- Jones P. Flight Catering. 2004. 2nd ed. Elsevier, Amsterdam.
5- Minor L and Roland F. 1984. Foodservice Systems management. AVI, Westprt.
6- Payne-Palacio J and M. Theis. West and Wood’s Introduction to Foodservice.
2001. 9th. Ed. Prentice-Hall, London.
7- Spears M. Foodservice Organizations. A Managerial and Systems approach.
2000. 4th ed., Prentice-Hall, London.
8- Sullivan C. Management of Medical Foodservice.1990. Van Nostrand, USA.
9- ‫ منشورات‬.‫ إعداد األطعمة وإدارة الوجبات‬.2001 .‫ عصام بشناق‬،‫ وجيهة خليل‬،‫محمد علي حميض‬
.‫ الطبعة األولى‬،‫جامعة القدس المفتوحة‬
1
Evaluation
1. Midterm (theory & practical):
2. Short exam
3. Laboratory reports and exercises
3. Final examination (theory and practical)
Lectures(no)
2
30%
10%
10%
50%
7/11/2006
7/12/2006
Topic
- Introduction
- The food service industry
- Consumers and their needs, types of foodservices
4
2
2
3
3
4
3
2
5
- Meal and menu planning: basic considerations and mechanics, meal
patterns, menu format
- Layout and facilities planning
- Equipment selection, equipment and energy management
- Basic operating activities
- Food purchasing
- Food receiving and storage
- Quantity food preparation, holding and service: standardized recipes,
production sheets
- Personnel and time management
- Cost and personnel control
- Sanitation and safety
- Quality assurance
Practical
Week
Exercise/visit
1
2
- Analyzing menus for nutritional adequacy
- Nutrient density and top ten foods
3
4
- Comparison cost of nutrients from different sources
- Estimating yield, serving portions and cost per serving
5
- Commodities specifications
6
- Recipe forms and standardization
7-11
- Visits to different catering institutions: health care, school, college,
upper scale restaurant/hotel and home-type institutions
12
- Presentations
2