FOOD PRODUCTION MANAGEMENT 7TH SEM

BHMCT 701A-18
FOOD PRODUCTION MANAGEMENT

UNIT-1

INTRODUCTION
 Latest Trends and Concepts
 Life style cooking- Gluten free, sugar free, Vegan, slow food
movement, menu examples.
 Sustainable Food & Beverage Production– Importance of
sustainability in food   operations, Farm to Fork, Organic food,
sustainable culinary practices, waste disposable
 Anthropology of food– Evolution of Modern Era, Food & Culture
relations ( Religion, Geography, Influences)

UNIT-2 

CLOUD KITCHENS

• Preparation of food in centralised outlet,
• Advantages and disadvantage of centralised outlet,
• Types of cloud kitchen
• Cloud Kitchen Equipment
• HACCP procedures
• Transportation and logistics

UNIT-3

EXOTIC HERBS/MARINADES/CONDIMENTS/SPICES 

o Their types
o Importance
o Usage in cooking,
o Medicinal properties
o Therapeutic properties

 FOOD PRESERVATION
o Preservation methods using natural preservatives
o Preservation methods using chemical preservatives,
o Dehydration,
o Jams and jellies,
o Squash and syrups,
o Dehydrated foods,
o Chutneys, Pickles and preserve recipes.

UNIT-4

 Presentation Art
o Plate presentation,
o Garnishes-
 Buffet presentation –
 Display work
o Sugar displays:
 Pastillage,
 Gum paste
 Molding & modelling techniques,
 Marzipan
o Bread Displays
 Center pieces,
 Bread basket
 Bread Art