Food Production Management

## Course Details

**Unit 1: Bulk Food Production (3 LHs)**
Concept and objective of bulk food production.

**Unit 2: Kitchen Planning, Design and Layout (4 LHs)**
Work Flow of Various Types of Kitchens, General Kitchen Layout.

**Unit 3: Food Production System (5 LHs)**
Methods of Centralized Food Production System, Cook Chill and Cook Freeze Process.

**Unit 4: Purchasing, Receiving and Storing of Goods (3 LHs)**
Guidelines for Receiving and Issuing of Goods.

**Unit 5: Kitchen Cost Control (5 LHs)**
Portion Control, Standard Recipe, Costing and Pricing.

**Unit 6: Menu Planning, Recipe & Cost management (4 LHs)**
Menu recipe costing, Yield management.