Category: Food Services Management

Food Services Management

Various Acts Governing Food Establishments – The Factories Act (1948), Objectives, Main provisions of the Factories Act, Minimum Wages Act 1948, Concept of minimum wage

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Various Acts Governing Food Establishments The Factories Act (1948) In India the first Factories Act was passed in 1881. This Act was basically designed to...
Food Services Management

FASSI – How to obtain the FSSAI License?, How to obtain the Liquor License?, How to obtain the Health / Trade License for restaurant?, How to get the GST Registration?, How to get NOC from the Fire Department?, How to get the certificate of Environmental clearance?

Admin
How to obtain the FSSAI License? Submit the printout of the filled up online application form to the Regional / State Authority with all the...
Food Services Management

FSSAI – Welfare of employees, Procedure for getting approval for 5 star categories, Licenses and Registrations for a Food Service Organization, FSSAI (Food Safety and Standards Authority License), Types of FSSAI Registration

Admin
Most importantly, the employer has to create healthier, safer working environments through training, outreach, education and assistance to the employees....
Food Services Management

Food service – How to Obtain License and Registration for Starting a Food Service Organization?How to register to start a restaurant?

Admin
A food business/food service organization involves multiple activities, for instance, from manufacturing till sales. Food business also includes storing, retailing, distributing and transporting food and...
Food Services Management

Entrepreneur skills and qualities of entrepreneur – Importance of Entrepreneurial Skills, Qualities of an Entrepreneur, Skills required for a successful entrepreneur

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Entrepreneurship is the process of designing, launching and running a new business, which is often initially a small business. The people who create these businesses...
Food Services Management

Sales Promotion – Definition of Sales Promotion, Sales promotion techniques, Sales Promotion Strategies, Sales team structure

Admin
Sales promotion is one of the elements of the promotional mix used to increase the sales of the products. Sales promotion can be done either...
Food Services Management

Yearly Performance Appraisal,Wages,Employee salary and performance appraisal, Methods of Appraisal, Wages – Types of Wages, Determination of wages and salary

Admin
Appraisal helps the supervisors to chalk out the promotion programme, decide compensation packages for employees help them to frame training policies and programmes, understand the...
Food Services Management

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

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Traits / Qualities of effective leadership To be able to provide effective leadership to his subordinates, a leader needs to have certain qualities. Some important...
Food Services Management

Motivation in Food service, Maslow’s Theory of Motivation, Douglas McGregor – X and Y theory,Positive (Incentives),Negative (Fear), Extrinsic (Externalmoney, fame) Intrinsic (Internal- praise and recognition)

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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...
Food Services Management

Food service Leadership Qualities,Leadership Qualities, Styles of Leadership,Autocratic leadership, Democratic leadership, Laissez Faire or Free Rein leadership, Bureaucratic leadership

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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...
Food Services Management

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

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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...
Food Services Management

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

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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...
Food Services Management

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

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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,...
Food Services Management

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

Admin
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...
Food Services Management

Food Adulteration – Contamination of foods with harmful micro organisms, Metallic contamination, Packaging hazards, Other adulterants, Prevention of Food Adulteration Act (PFA 1954), Monosodium Glutamate – (MSG / E621), Common Food Dyes

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Contamination of foods with harmful micro organisms Some raw foods like meat, fish, milk and vegetables grown on sewage are likely to be contaminated with...
Food Services Management

Food Adulteration – Adulterants, Concept of Adulteration, Types of Adulterants : Intentional adulterants, Incidental Adulterants

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Food Adulteration Food Safety and Standard Authority of India (FSSAI) defines food adulteration as the addition or subtraction of any substance to or from the...