UNIT - 01 FOOD SERVICE FACILITIES PLANNING: INTRODUCTION, DESIGN & LAYOUT. PLANNING: CHARACTERISTICS, SCOPE, OBJECTIVES, FACILITATING PRODUCTION. UNIT - 02 MATERIALS HANDLING, SPACE UTILIZATION, MAINTENANCE & CLEANING, COST CONTROL, INVESTMENT IN EQUIPMENT, LABOUR UTILIZATION, SUPERVISION, FLEXIBILITY. UNIT - 03 THE PLANNING PROCESS: PRELIMINARY PLANNING INFORMATION, PROSPECTUS, COMMISSIONING PLANNERS, DEVELOPING THE CONCEPT, EQUIPMENT REQUIREMENTS. UNIT - 04 SPACE REQUIREMENTS, DEVELOPING PRELIMINARY PLANS PREPARATION OF FINAL PLANS, PREPARING SPECIFICATIONS, BINDING & AWARDING CONTRACTS, CONSTRUCTIONS. UNIT - 05 PREPARING OF PROSPECTUS: IMPORTANCE, CUSTOMER & USER CHARACTERISTICS, DEVELOPMENTS THE FEASIBILITY STUDY: IMPORTANCE OF MARKET SURVEY, SITE ANALYSIS, COST ESTIMATES. UNIT - 06 FUNCTIONAL PLANNING: FUNCTIONS, CONCEPT OF FLOW, FUNCTIONAL REQUIREMENTS, RECEIVING STORAGE, PREPARATION, COOKING, BAKING, SERVING, DISH WASHING, POT & PAN WASHING, WASTE DISPOSAL, OTHER REQUIREMENTS. UNIT - 07 PLANNING THE ATMOSPHERE: ATMOSPHERE & MOOD, COLOR, LIGHTING, ACOUSTICS, NOISE & MUSIC, CLIMATE CONTROL, FURNISHINGS, EXTERIOR DESIGN, ADVERTISING & PUBLIC RELATIONS. UNIT - 08 WORK PLACE DESIGN: DEVELOPING WORK PLACE, WORK PLACE ENVIRONMENT, CONCEPTS OF MOTION ECONOMY, MATERIALS HANDLING, DESIGNING SAFE WORK PLACE. UNIT - 09 EQUIPMENTS REQUIREMENTS: METHODS, EQUIPMENTS CHECK LIST, BROILERS, GRIDDLES, OVENS, RANGES, STEAM JACKETED KETTLES, STEAMERS, WARE WASHING EQUIPMENT, WASTE DISPOSAL EQUIPMENT SELECTION. UNIT - 10 Vinayaka Missions University,Directorate of Distance Education Salem India BACHELOR OF SCIENCE IN HOTEL&CATERING MANAGEMENT 3 Yr. FOOD SERVICE FACILITIES PLANNING(1040815) SPACE REQUIREMENTS: INTRODUCTION - SPACE ESTIMATES, TOTAL FACILITY SIZE, DINING AREAS, PRODUCTION AREAS, SPACE CALCULATIONS, RECEIVING AREA. UNIT - 11 STORAGE AREAS, SERVING AREAS, DINING AREAS. LAYOUT FACILITIES: SPACE ARRANGEMENTS, FLOW, OTHER CRITERIA FOR LAY OUT. UNIT - 12 LAYOUT CONFIGURATIONS, RELATIONSHIP CHARTS FOR LAY OUT, LAY OUT GUIDES, LAYOUT OF STORAGE AREAS, LAYOUT OF MAIN COOKING AREAS, LAYOUT OF DISH WASHING AREAS.
UNIT - 01
FOOD SERVICE FACILITIES PLANNING: INTRODUCTION, DESIGN & LAYOUT. PLANNING:
CHARACTERISTICS, SCOPE, OBJECTIVES, FACILITATING PRODUCTION.
UNIT - 02
MATERIALS HANDLING, SPACE UTILIZATION, MAINTENANCE & CLEANING, COST
CONTROL, INVESTMENT IN EQUIPMENT, LABOUR UTILIZATION, SUPERVISION,
FLEXIBILITY.
UNIT - 03
THE PLANNING PROCESS: PRELIMINARY PLANNING INFORMATION, PROSPECTUS,
COMMISSIONING PLANNERS, DEVELOPING THE CONCEPT, EQUIPMENT
REQUIREMENTS.
UNIT - 04
SPACE REQUIREMENTS, DEVELOPING PRELIMINARY PLANS PREPARATION OF FINAL
PLANS, PREPARING SPECIFICATIONS, BINDING & AWARDING CONTRACTS,
CONSTRUCTIONS.
UNIT - 05
PREPARING OF PROSPECTUS: IMPORTANCE, CUSTOMER & USER CHARACTERISTICS,
DEVELOPMENTS THE FEASIBILITY STUDY: IMPORTANCE OF MARKET SURVEY, SITE
ANALYSIS, COST ESTIMATES.
UNIT - 06
FUNCTIONAL PLANNING: FUNCTIONS, CONCEPT OF FLOW, FUNCTIONAL
REQUIREMENTS, RECEIVING STORAGE, PREPARATION, COOKING, BAKING, SERVING,
DISH WASHING, POT & PAN WASHING, WASTE DISPOSAL, OTHER REQUIREMENTS.
UNIT - 07
PLANNING THE ATMOSPHERE: ATMOSPHERE & MOOD, COLOR, LIGHTING, ACOUSTICS,
NOISE & MUSIC, CLIMATE CONTROL, FURNISHINGS, EXTERIOR DESIGN, ADVERTISING &
PUBLIC RELATIONS.
UNIT - 08
WORK PLACE DESIGN: DEVELOPING WORK PLACE, WORK PLACE ENVIRONMENT,
CONCEPTS OF MOTION ECONOMY, MATERIALS HANDLING, DESIGNING SAFE WORK
PLACE.
UNIT - 09
EQUIPMENTS REQUIREMENTS: METHODS, EQUIPMENTS CHECK LIST, BROILERS,
GRIDDLES, OVENS, RANGES, STEAM JACKETED KETTLES, STEAMERS, WARE WASHING
EQUIPMENT, WASTE DISPOSAL EQUIPMENT SELECTION.
UNIT - 10
Vinayaka Missions University,Directorate of Distance Education
Salem India
BACHELOR OF SCIENCE IN HOTEL&CATERING MANAGEMENT
3 Yr.
FOOD SERVICE FACILITIES PLANNING(1040815)
SPACE REQUIREMENTS: INTRODUCTION - SPACE ESTIMATES, TOTAL FACILITY SIZE,
DINING AREAS, PRODUCTION AREAS, SPACE CALCULATIONS, RECEIVING AREA.
UNIT - 11
STORAGE AREAS, SERVING AREAS, DINING AREAS. LAYOUT FACILITIES: SPACE
ARRANGEMENTS, FLOW, OTHER CRITERIA FOR LAY OUT.
UNIT - 12
LAYOUT CONFIGURATIONS, RELATIONSHIP CHARTS FOR LAY OUT, LAY OUT GUIDES,
LAYOUT OF STORAGE AREAS, LAYOUT OF MAIN COOKING AREAS, LAYOUT OF DISH
WASHING AREAS.
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