India ranks the second largest for diabetes just after China. Heart attacks occur in India at least a decade earlier than in the west. After child and maternal malnutrition, dietary risk factors emerge as the second leading cause of disease burden and disability. India is now grappling with the burden of both under nutrition, overweight and obesity. Pre-school/school-age children, adolescents and productive age group populations (19 – 60 yrs) are particularly vulnerable to succumb to diseases early in life. Therefore healthy diets have to be promoted in various settings such as work place and school settings. Promotion of healthy food systems is now being considered an important intervention that needs to be promoted in the era of sustainable development goals. Indian food service industry though very big, comprises of entrepreneurs catering to the needs of the population emphasizing on tasty, popular and attractive food, without having basic understanding of nutrients present in healthy diets and menus, ingredients to be used in cooking along with functional food concepts.

Therefore, this program has been developed with a view to address the needs of training work force and developing human resources for healthy food systems especially focusing on the catering industry such as food service units in schools, work places, hospitals, community etc.

The Food Service Management program is a one year full-time PG Diploma skill based program. The course aims to impart skills for successful food service management imparting hands on experience about healthy menu planning, operations, revenue management, human resources, training, and marketing, merchandising, and customer service. These skills combined with practical training ensures that students are molded to take the challenge of an entrepreneur in the exciting food service management industry.

Students will learn how to plan, manage and regular food service in various establishments and cater to their health needs on a regular basis.  They will assess the effectiveness of several food service systems, use a service blueprint to improve the service delivery process and increase profits, and examine such variables as client flow, menu planning, dining time, optimal table mix, meal duration, and variable pricing. The programme offers students a learning laboratory for nutrition and healthy menu planning and serve as a resource for mainstreaming nutrition in Food Service Management / catering services, schools, workplaces, hospital & communities.

Note: