Marketing – Introduction, Definition, Importance of marketing, Marketing Concept, Marketing Mix

Marketing Introduction Marketing simply means selling or sale of a product or a service. Marketing is a societal process wherein products and services are exchanged for a value. In food business good quality food and excellent service has to be marketed in order to get profitable business. The success of a food service institution irrespective […]

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Appraisal of Foof service – Performance Appraisal, Wages, Advantages of performance appraisal, Methods of Appraisal, Wages – Types of Wages, Determination of wages and salary

Performance Appraisal, Wages A good manager in a food service establishment keeps his eye on his staff performance and appraises continuously using good word, or a reprimand. Performance appraisal is the process of assessing the performance and progress of an employee, in a systematic way. Advantages of performance appraisal Appraisal helps the supervisors to chalk […]

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Traits / Qualities of effective leadership – Physical and mental vigour, Emotional stability, Empathy, Motivation, Communicating Skill, Ability to guide, Sociability, Technical competence, Other personal abilities

Traits / Qualities of effective leadership To be able to provide effective leadership to his subordinates, a leader needs to have certain qualities. Some important qualities that a leader must possess are summarized i. Physical and mental vigour In order to work for sufficiently long hours a leader requires tremendous stamina and vigour. ii. Emotional […]

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Motivation in Food service – a) Motivational theories; 1. Maslow’s Theory,2. Douglas McGregor – X and Y theory, b. Types of Motivation; Positive (Incentives) Negative (Fear), Extrinsic (Externalmoney, fame) Intrinsic (Internal- praise and recognition)

Motivation A good management will always try to motivate employees and provide a suitable work atmosphere. The productivity of food service operation is directly related to the motivation of the employees.Motivation is derived from the word ‘motive’. Motive is defined as an inner state of individuals’ mind that activates and directs the behaviour. Motivation refers […]

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Food service Leadership Qualities – Leadership Qualities, Styles of Leadership : a. Autocratic leadership b. Democratic leadership c. Laissez Faire or Free Rein leadership d. Bureaucratic leadership

Leadership Qualities Leadership is a process of influence on a group. The food service manager has the task to empower employees by clearly establishing and communicating the mission, accepting the responsibility of leading the group, and earnings employees trust by showing a high regard for self and others. Always an empowered team is required to […]

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Current Affairs For SSC, UPSC, Government Exams, Latest Current Affairs

Current Affairs Daily 12 January 2021 11-17 January : 32nd National Road Safety Week 10 January : World Hindi Day (Since 2006) Suriname’s President C Santokhi To Be Chief Guest At Republic Day 2021 C Santokhi Was Earlier The Chief Guest At The PBD 2021 Convention PBD : Pravasi Bharatiya Divas (09 January , Since […]

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Current affairs daily 11th January 2021, Exam Preparation Guide

11 January 2021 * PM Narendra Modi dedicated to the nation the Kochi-Managluru natural gas pipeline of the Gail Authority of India Limited. -Mangluru or Manglore is an Arabian Sea Port of Karnatka. It is known for Kadri Manjunath Temple of bronze status. – Kochi(Kerala)- Cherai Beach * 125th Birth Anniversary of Netaji Subhash Chandra […]

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Training – Types of training : Induction or Orientation training and Internship Training – Methods of training : On the Job Training (OJT) and Off the Job Training

Training Training is the act of increasing the knowledge and skills of an employee for doing a particular job.Training the new employee is an investment. Employees need to be thoroughly trained so that a maximum benefit is derived on a long term basis. When the employee has a familiarity on the established operational policies and […]

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Human Resource Management – Recruitment : Internal Source and External source, Selection : Selection, Placement, Induction – Differences between recruitment and selection – Stages in Selection Process

Human Resource Management Human Resource Management Personnel management is highly important in a food service. One of the foremost functions of a food service manager is managing the workers who come from various backgrounds. Extraordinary skills and good human relations are needed for this. The aim of human resource management is to manage human resources […]

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Renal Calculi – Kidney stones,Causes of kidney stones,treatment for kidney stones

Renal Calculi A small, hard deposit that forms in the kidneys and is often painful when passed. Kidney stones are hard deposits of minerals and acid salts that stick together in concentrated urine. They can be painful when passing through the urinary tract, but usually don’t cause permanent damage. Classification Urolithiasis and nephrolithiasis Causes * […]

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MANAGEMENTS – Functions of Management, Time Management, Money Management, Energy Management

Functions of Management A manager in the food service establishments has to perform various functions for the achievement of pre determined objectives during the process of managing man, money, material and other resources. Luther Gulick (1937) coined the word ‘POSDCORB’ to describe the functions of management Functions of Management 1. Planning Planning is one of […]

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What is Cultural Realms of the World- what is Occidental Realm-Type is of Occidental Realm, what is Islamic Cultural Realm- what is Indie Cultural Realm

Cultural realm refers to a type of cultural region. Cultural region is a continuous geographical area characterized by cultural homogeneity. It may be classified into three categories as macro, meso and micro region. Cultural realm is classified based on the attitude, religious belief, language, racial group, technological development, etc. There are twelve Cultural realms in […]

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COPD (Chronic Obstructive Pulmonary Disease), COPD causes and Symptoms, Nursing Management in COPD

COPD (Chronic Obstructive Pulmonary Disease) This is characterized by progressive airflow limitation that is not fully reversible. It includes chronic bronchitis, pulmonary emphysema and bronchial asthma. Chronic bronchitis, is a chronic inflammation of the lower respiratory tract characterized by excessive mucous secretion, cough, and dyspnea associated with recurring infections of lower respiratory tract. Pulmonary emphysema, […]

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Asthma,causes of asthma, Symptoms of Asthma,

Asthma is an inflammatory disease of the airway causing mucosal oedema and increased mucous production. Causes * Exposure to indoor and outdoor allergens * Airway irritant Risk factors * Family history of bronchial asthma * Exposure to airway irritants (weed, pollens, dust, strong odours, smoke) Signs and Symptoms: * Non-Productive cough * Dyspnea * Diaphoresis […]

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Important Days In Year 2021, Indian Public Holidays,Festival days in 2021

Important dates and Days in January 2021 1-January-2021 : New Year’s Day, Global Family Day 4-January-2021: World Braille Day 6-January-2021: World War Orphans Day, National Technology Day 9-January-2021: NRI Day (Pravasi Bhartiya Diwas) 10-January-2021: World Hindi Day 11-January-2021: National Human Trafficking Awareness Day, National Road Safety Week 12-January-2021: National Youth Day, 13-January-2021: Lohri Day 14-15 […]

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HACCP – Hazard Analysis Critical Control Point (HACCP), Principles of HACCP, Examples of Critical Control Points, How to establish HACCP? , How to maintain HACCP? , Use of HACCP in food service operations

HACCP Hazard Analysis Critical Control Point (HACCP) Hygiene and sanitation of food at all levels is an important and compulsory process that needs serious and constant consideration. Food handling practices, personal hygiene and clean premises are to be maintained and clean procedures to be followed by the staff. In 1971, Hazard Analysis Critical Control Point […]

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FSSAI – Objectives of FSSAI 2006, Functions of FSSAI, Safe and Nutritious Food, Orange Book, Pink Book, Yellow Book, Licensing & Registration

Objectives of FSSAI 2006 ☆To consolidate the laws relating to food ☆To lay down science based standards for articles of food ☆To regulate the manufacture, storage, distribution, sale and import of food products ☆To ensure availability of safe and wholesome food for human consumption Functions of FSSAI Framing of Regulation ☆To lay down the standards […]

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FSSAI – FSSAI Drafts the Food Safety and Standards (Packaging) Regulations, 2017, FASSI, Laws relating to food before FSSAI 2006, How it integrates?

FSSAI Drafts the Food Safety and Standards (Packaging) Regulations, 2017 The FSSAI has issued a notice proposing new packaging regulations. In the regulations, the FSSAI has defined the terms related to packaging so that the terms like food grade, multilayer food packaging, overall migration limit, package or container, primary and secondary food packaging and specific […]

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What is Anaemia, causes of anemia, symptoms of anaemia, Types of Anaemia, Complications of Anaemia

Anaemia Anaemia is a condition in which there is a reduction in the number of red blood cells and a deficiency of haemoglobin resulting in decreased oxygen-carrying capacity. Causes 1. Blood loss related to trauma 2. Decreased production of platelets. 3. Increased destruction of platelets 4. Decreased number of clotting factor. 5. Impairment of RBC […]

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Acute Myocardial Infarction, What is the main cause of a myocardial infarction? What is the difference between a heart attack and a myocardial infarction? What are the 4 silent signs of a heart attack?

Myocardial infarction refers to a dynamic process by which one or more regions of myocardium experience prolonged decrease in oxygen supply because of insufficient coronary blood flow causing necrosis of tissue. Causes * Occlusion of a coronary artery * Streneous physical activity * Emotional stress such as anger * Exposure to cold * Thrombus formation […]

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