School of Nutrition

Food Services and Event Management

Internship Plan
(8 Weeks)

Sr. No

SUMMARY

1.

Food Services

Introduction to food services and role of food

service managers.

2.

Menu and Table Setting

Introduction to different types and patterns of

menu and table setting.

3.

Recipe Standardization and

Sensory Evaluation

Development of a standardized recipe and

development and use of sensory evaluation
form.

4.

Food Safety

Use of HACCPs, SOPs in the food service

industry and development of food safety
questionnaire and a project.

5.

Visit to Food outlets

6.

Event Management

Visit to different outlets and overseeing the role

of food service managers and food industry
works.
Management of different tasks at events.

7.

Food and Product Development

Development of food product.

FOOD SERVICES INTERSHIP PROGRAME

(2 MONTHS)
MON-FRI
9:00 AM-2:00 PM
(LEARNING OBJECTIVES OF 1st week: Introduction to Food Service Management)

Orientation to hospitals and their departments

1st week

Interactive session
Food service management, Role of food service managers
Introduction to different types of food service systems
Types of eating place in Pakistan. (Which is mostly preferred and why?)

Assignment
1. Given a situation think yourself
self as food service managers
and complete that task.
2. Examples of different types of
food service systems.

Programme

FOOD SERVICES INTERSHIP PROGRAME

(2 MONTHS)
MON-FRI
9:00 AM-2:00 PM
(LEARNING OBJECTIVES OF 2nd week: menu planning and table setting)

2ndweek

Interactive session

Definition of menu, types of menu, patterns of menu, qualities of a menu

planner, writing of menu, components of menu and pricing menu.
Types of table setting and its use in food service industry.

Assignment
3. Writing a static, cyclic and one
day menu.
4. Search different types of tables
settings and set a table
accordingly.

Programme

FOOD SERVICES INTERSHIP PROGRAME

(2 MONTHS)
MON-FRI
9:00 AM-2:00 PM
(LEARNING OBJECTIVES OF 3rdweek: recipe standardization and sensory evaluation)

3rd week

Interactive session

Components of a standardized recipe, importance, benefits, converting any

recipe into a standardized recipe
Definition of sensory evaluation, how to do sensory evaluation, steps
development of a sensory evaluation form

Assignment
5. Convert the given recipe into a
standardized recipe.
6. Develop a sensory evaluation
form for indoor and outdoor
caf and get it evaluated by 3
students each.

Programme

FOOD SERVICES INTERSHIP PROGRAME

(2 MONTHS)
MON-FRI
9:00 AM-2:00 PM
(LEARNING OBJECTIVES OF 4th -5th week: Introduction to Food Safety and visit to a food service outlet)

4th -5th week

Interactive session

Definition, importance, food safety protocols.

Visit to a food service outlet

Assignment
7. Develop a questionnaire relate
to food safety and evaluate a
food service outlet and develop
a short report.
8. Write a summary of the visit.
To afood service outlet

Programme

FOOD SERVICES INTERSHIP PROGRAME

(2 MONTHS)
MON-FRI
9:00 AM-2:00 PM
(LEARNING OBJECTIVES OF 6th week: Event Management)

Programme
Interactive session

6th week

Definition of event management, key steps for a good event management.

Assignment

FOOD SERVICES INTERSHIP PROGRAME

(2 MONTHS)
MON-FRI
9:00 AM-2:00 PM
(LEARNING OBJECTIVES OF 7th-8th week: Food and Product Development)

7th 8th week

Discussion and practice

Steps involved in the development of a product, packaging, costing, sale.
Selection and use of a recipe to create food on large scale.(quantity
adjustment)

Assignment
9. Development of product, its
costing, packaging, sale,
sensory evaluation and make a
report on it.

Programme