BSc Home Science Elective B Applications of Food Production and Service in Institutions Practical Syllabus - Mumbai University 2026
This is the Semester 5 syllabus under NEP 2020, in force from the academic year 2026-27. The University still examines the earlier Choice Based papers alongside it — her third-year timetables name that scheme — so check which scheme your exam form names before you revise.
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Syllabus for Elective B - Applications of Food Production and Service in Institutions Practical
MU states 4 credits in this paper's own particulars. Her Credit Structure for Semesters V and VI sets Elective B's practical at 2 credits, and her own rule that one credit is 30 hours of practical work makes the 60 hours she allots here 2 credits as well. Shown as 2.
Module I: Food Production and Service
- 1 Introduction and overview of types of food production and service institutions
- i Goals of a food production and service institution
- ii Food Safety and hygiene
- iii Personnel hygiene
- iv Waste disposal and pest control
- v Environmental sanitation
- 2 Standardization of recipes
- i Weights and measures
- ii Identifying recipes and developing recipe data base
- iii Standardization and Stepping up
Module II: Preparation and retailing for various styles of service
- 1 Menu Planning, preparation and retailing for various styles of service
- i Planning a menu (Ala carte, Table d’hote, cyclic menu)
- 2 Preparation and retailing
- i Preparation of food and retailing it using various styles of services (Packed meals, buffet service, table service)
Reference Books
- 1 Bhojwani M. (2007), Food service management: Principles and practice
- 2 Delfakis H, Nancy L, Van Burns J (1992), Food Service Management
- 3 Drummond, Karen E. and Lisa M. Brefere (2013), Nutrition for Foodservice and Culinary Professionals. New Jersey: Wiley.
- 4 Spears M. C ,Vaden A. E (1985), Food Service Organizations—A management and systems approach
- 5 Drummond K. (1997) Nutrition for the Food Service Personnel
- 6 National Association Institute (1998) Handbook for Food Service Management
- 7 Verghese B (1999) Professional Food and Beverage Service Management
- 8 Singaravelavan, R. (2016). Food and beverage service (2nd ed.). Oxford University Press
- 9 Sethi, Mohini and Surjeet Malhan. 2018. Catering Management: An Integrated Approach. New Delhi: New Age International Private Limited.
- 10 Singh, Y. P. (2001) Effective Food Management
Reproduced from the University of Mumbai syllabus for B.Sc. (Home Science) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.