Vinayaka Mission University
Vinayaka Missions University (VMU) is a pioneering and vibrant school offering a multi-social experience with an atmosphere checked by the ideal congruity of living in differing qualities.
Years1
UNIT - 01
GENERAL PHYSIOLOGY - STRUCTURE OF CELL MEMBRANE - IONIC COMPOSITION OF
BODY FLUIDS - DISTRIBUTION OF BODY FLUIDS - WATER BALANCE IN HUMAN BODY
UNIT - 02
TRANSPORT ACROSS CELL MEMBRANE & CELL - RMP AND ACTION POTENTIAL -
APPLIED PHYSIOLOGY
UNIT - 03
HEMATOLOGY - SERUM - STRUCTURE - PLASMA - CELLULAR COMPONENTS - PLASMA
PROTEINS - FUNCTIONS
UNIT - 04
BLOOD VOLUME - RBC LIFE SPAN STRUCTURE, FUNCTION, PRODUCTION,
DESTRUCTION - HEMOGLOBIN - STRUCTURE, SYNTHESIS, FUNCTIONS, TYPES AND
DEGRADATION
UNIT - 05
WBC - DEFINITION - STRUCTURE , PRODUCTION, FUNCTION, DESTRUCTION - IMMUNITY -
MONOCYTE MACROPHAGE SYSTEM, LYMPH, SPLEEN - HAEMOSTASIS - PLATELETS -
COAGULATION - ANTICOAGULANTS - FIBRINO LYTIC SYSTEM
UNIT - 06
BLOOD GROUPS (MAJOR AND MINOR, RH) - BLOOD TRANSFUSION, TRANSFUSION
REACTIONS ERYTHROBLASTOSIS FOETALIS
UNIT - 07
RESPIRATORY PHYSIOLOGY - PULMONARY FUNCTION - PULMONARY FUNCTION TESTS -
REGULATION OF RESPIRATION - OXYGEN AND CARBON-DI-OXIDE TRANSPORT -
HYPOXIA - CLINICAL AND APPLIED PHYSIOLOGY
UNIT - 08
NEURO PHYSIOLOGY - NEURON - DEGENERATION AND REGENERATION - RECEPTORS -
ACTION - POTENTIAL - RELAX - SYNAPSE & SYNAPTIC TRANSMISSION - NEURO
TRANSMITTERS - CUTANEOUS AND DEEP VISCERAL SENSATION
UNIT - 09
ASCENDING AND DESCENDING TRACTS OF SPINAL CORD - ORGANIZATION OF MOTOR
AND SENSORY FUNCTIONS OF CNS & SPINAL CORD - FUNCTIONS OF BRAIN STEM -
CEREBELLUM - BASAL GANGLIA - HYPOTHALAMUS - THALAMUS - CEREBRAL - CORTEX
UNIT - 10
LIMBIC SYSTEM - HIGHER FUNCTION OF BRAIN - AROUSAL - SLEEP LEARNING MEMORY -
SPEECH EEG - CONDITIONED REFLEX
UNIT - 11
Vinayaka Missions University,Directorate of Distance Education
Salem India
MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT
1 Yr.
APPLIED PHYSIOLOGY[M.SC-DFSM](2060102)
NEURAL BASIS OF INSTINCTUAL AND BEHAVIOUR EMOTION - CONTROL OF POSTURE
AND EQUILIBRIUM - MUSCLE TONE - AUTONOMIC NERVOUS SYSTEM - CLINICAL AND
UNIT - 12
SPECIAL SENSES - TASTE & SMELL - VISION - STRUCTURE - OPTICS - NEURO
CHEMISTRY NEURO OPHTHALMOLOGY - HEARING - STRUCTURE - FUNCTION OF MIDDLE
EAR AND INNER EAR - PATH WAY EQUILIBRIUM - VESTIBULAR APPARATUS - STRUCTURE
FUNCTION - POSTURAL - REFLEXES CLINICAL AND APPLIED PHYSIOLOGY
REFERENCE BOOKS:
1.HUMAN PHYSIOLOGY: FROM CELLS TO SYSTEMS, 5TH EDITION. INSTRUCTORS
EDITION.
LAURALEE SHERWOOD.
BELMONT, CA: BROOKS/COLE-THOMSON LEARNING, 2004,
2.BULLOCK, JOHN, JOSEPH BOYLE III, AND MICHAEL B. WANG. PHYSIOLOGY. 4TH ED.
PHILADELPHIA: LIPPINCOTT, WILLIAMS & WILKINS, 2001.
3.CLAYMAN, CHARLES B., ED. THE HUMAN BODY: AN ILLUSTRATED GUIDE TO ITS
STRUCTURE, FUNCTION, AND DISORDERS. LONDON: DORLING KINDERSLEY, 1995.
4.DULBECCO, RENATO, ED. ENCYCLOPEDIA OF HUMAN BIOLOGY. 2ND ED. 9 VOLS. SAN
DIEGO: ACADEMIC PRESS, 1997.
5.SEELEY, ROD R., TRENT D. STEPHENS, AND PHILIP TATE. ANATOMY & PHYSIOLOGY.
4TH ED. BOSTON, MASS.: WCB/MCGRAW-HILL, 1998.
CLINICAL NUTRITION - MEDICAL CONDITIONS FOOD ALLERGY - FOOD INTOLERANCE &
MAL ABSORPTION SYNDROME - THE ROLE OF PERSONNEL MANAGEMENT IN AN
ORGANIZATION - FUNCTIONING OF THE HOSPITAL DIETARY DEPARTMENT
ROLE OF NUTRITION & MEDICINE IN SPORTS SCIENCE - TECHNICAL - COUNSELING -
OTHER SKILLS REQUIRED BY A DIETICIAN - DIETICIAN`S ABILITY TO INTERPRET
PATHOLOGICAL / CLINICAL PARAMETERS IN HEALTH & DISEASE - PEDIATRIC AND
GERIATRIC DIETETICS
PREVALENCE - PATHOGENESIS - RISK FACTORS AND MODIFICATION OF DIET IN
CARDIOVASCULAR DISEASE ATHEROSCLEROSIS - HYPERTENSION - TYPES - ETIOLOGY
- SYMPTOMS- DIAGNOSIS AND TREATMENT OF METABOLIC DISORDER
DIABETES MELLITUS - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF THE
KIDNEY - GLOMERULO NEPHRITES - NEPHRITIC SYNDROME - ACUTE AND CHROMIC
RENAL FAILURE - DIALYSIS - URINARY CALCULI - RISK FACTORS AND MODIFICATION OF
DIET IN CANCER
NUTRITIONAL PROBLEMS OF CANCER THERAPY - ROLE OF ANTIOXIDANTS IN THE
PREVENTION OF DISINTEGRATIVE DISEASES - THE DIETITIAN - RESPONSIBILITIES IN
INDIAN CONTEXT - DIET COUNSELING - REGISTERED DIETITIAN AND THE INDIAN
DIETETIC ASSOCIATION.
PRINCIPLES OF NUTRITION AND MEAL MANAGEMENT - THE INTER RELATIONSHIP
BETWEEN FOOD - NUTRITION & HEALTH - MACRO AND MICRO NUTRIENTS - THEIR
CLASSIFICATION - FUNCTION - SOURCES - DAILY REQUIREMENT - AND DEFICIENCY
MEAL AND MENU PLANNING - CULTURAL FOOD PATTERNS IN INDIA AND NUTRITION FOR
THE LIFE CYCLE - VARIOUS ASPECTS OF A CATERING ESTABLISHMENT - STYLES OF
FOOD SERVICES - TYPES OF CATERING EQUIPMENT - ACCOUNTING AND FOOD
COSTING
COMMUNITY NUTRITION & EPIDEMIOLOGY - NUTRITIONAL REQUIREMENTS - VARIOUS
METHODS TO ASSESS THE NUTRITIONAL STATUS - NUTRITION EDUCATION
THE ROLE OF NATIONAL & INTERNATIONAL AGENCIES INVOLVED IN PROMOTING
NUTRITION AND HEALTH - THE EPIDEMIOLOGICAL COMPONENT FOCUSES ON FOOD
MICROBIOLOGY AND GIVES AN OVERVIEW OF THE WATER & FOOD BORNE DISEASES
CLINICAL AND THERAPEUTIC NUTRITION(2060901)
PRINCIPLES OF DIET THERAPY - ROUTINE HOSPITAL DIETS - SPECIAL FEEDING
METHODS - TUBE FEEDING - PARENTAL NUTRITION
ETIOLOGY AND MODIFICATION OF DIET IN OBESITY AND UNDERWEIGHT - ETIOLOGY
AND MODIFICATION OF DIET IN FEBRILE CONDITIONS - TYPHOID - TUBERCULOSIS -
ETIOLOGY AND MODIFICATION OF DIET IN GASTRO INTESTINAL DISEASE - PEPTIC
ULCER
DIARRHEA - CONSTIPATION - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF
LIVER AND GALL BLADDER - A. HEPATITIS B. CIRRHOSIS - C. CHOLESITITIS AND
CHOLELITHIASIS
HISTORY OF MICROBIOLOGY - SCOPE - CONCEPT OF ORIGIN OF LIFE - ABIOGENESIS -
BIOGENESIS - SPONTANEOUS GENERATION THEORY - HISTORY AND DEVELOPMENT OF
MICROBIOLOGY
CONTRIBUTIONS OF VAN LEEUWENHOEK - JOSEPH LISTER PASTEUR - KOCH, S.A.
WAKMANN, ALEXANDER FLEMMING, JENNER, WINOGRDSKY, BEIJERNICK, STANELY,
IWENEWSKY, H.W.CONN, ESWIN SMITH
DEVELOPMENTS OF MICROBIOLOGY - IDENTIFICATION - CHARACTERIZATION AND
CLASSIFICATION OF MICRO-ORGANISMS - DISTINGUISHING CHARACTERISTICS
BETWEEN PROKARYOTIC AND EUKARYOTIC CELLS
METHODS IN MICROBIOLOGY - STERILIZATION - DISINFECTION - ISOLATION -
PURIFICATION AND PRESERVATION OF MICROBES - PRINCIPLES OF STAINING OF
MICRO ORGANISMS
MICROSCOPY - LIGHT PHASE CONTRACT - EPIFLUORESCENCE AND ELECTION
MICROSCOPY - ASSAY OF ANTIBIOTICS - PREPARATION OF CULTURE MEDIA
PHYSIOLOGY OF MICROORGANISMS - GROWTH AND METABOLISM - GROWTH PHASES -
KINETICS AND INFLUENCE OF ENVIRONMENTAL PARAMETERS
NUTRITIONAL GROUPINGS - METABOLISM OF CARBOHYDRATES - NITROGEN - LIPIDS -
AND NUCLEIC ACIDS - ELECTRON TRANSPORT - MICROBIAL ENZYMES AND REGULATION
MICRO ORGANISMS AND FOOD - MICRO ORGANISMS AND FOOD SPOILAGE- INTRINSIC
FACTORS - EXTRINSIC FACTORS - FOOD SPOILAGE
FOOD PRESERVATION - FILTRATION - LOW OR HIGH TEMPERATURE - CHEMICALS AND
RADIATION DISEASES AND FOODS- DISEASES TRANSMITTED OF FOOD,
DETECTION OF DISEASE CAUSING MICROORGANISMS - SOURCES OF SPOILAGE OF
FOOD - FOOD INFECTION - FOOD TOXICITY - FOOD ADULTERATION AND LEGISLATION
APPLICATIONS OF MICROBES IN FOOD MICROBIOLOGY - MICROBIOLOGY OF
FERMENTED FOODS - DAIRY PRODUCTS - MEAT AND FISH - WINE - BEER AND OTHER
FERMENTED ALCOHOLIC BEVERAGES
FOOD MICROBIOLOGY(2040803)
BREAD AND OTHER FERMENTED PLANT PRODUCTS - ROLE OF MICROBES IN
PREPARATION OF SAUERKRAUT AND PICKLES - MICROBES AS FOOD SINGLE CELL
PROTEIN PRODUCTION - MUSHROOM PRODUCTION.
1. MICROBIOLOGY - PRESCOT
2. MODERN FOOD MICROBIOLOGY - DAVID. A. GOLDEN, MARTIN. J. LOESSNER, JAMES.
M. JAY
3. GENERAL MICROBIOLOGY- PELZAR AND CHAN
CELL STRUCTURE AND FUNCTION - COMPONENTS - CELL MEMBRANE COMPOSITION -
FLUID MOSAIC MODEL - MEMBRANE LIPIDS - PROTEINS AND CARBOHYDRATES -
MEMBRANE RECEPTORS
PHYSIOLOGICAL BASIS OF NUTRITIONAL BIOCHEMISTRY - DIGESTIVE SYSTEM -
STRUCTURE OF DIGESTIVE TRACT - ENZYMES IN DIGESTION - REGULATORS OF GI
ACTIVITY - MECHANICAL AND BIOCHEMICAL ASPECTS OF DIGESTION - ABSORPTION
AND TRANSPORT OF MAJOR NUTRIENTS - LIVER - ROLE OF LIVER IN PROCESSING AND
DISTRIBUTION OF NUTRIENTS ABSORBED FROM SI - INTER RELATIONSHIP OF MAJOR
METABOLISM IN LIVER - EXCRETORY FUNCTIONS AND STORAGE
BLOOD - COMPOSITION - PLASMA - BLOOD CELLS - HEMOGLOBIN - BLOOD CLOTTING
PROCESS ADIPOSE TISSUE - STRUCTURE - COMPOSITION - DEPOSITION OF
TRIGLYCERIDES IN ADIPOSE TISSUE- FORMATION OF FAT STORES FROM NON LIPID
AND DIETARY LIPIDS - ROLE OF BROWN ADIPOSE TISSUES IN THERMO GENESIS - BODY
FLUIDS AND ELECTROLYTE BALANCE
KIDNEY AND LUNGS - STRUCTURE - FUNCTION - ROLE IN WATER - ELECTROLYTE AND
ACID BASE BALANCE - SENSORY ORGANS AND THEIR FUNCTIONS - IMMUNITY - IMMUNE
RESPONSE - ANTIBODY - CELL MEDIATED AND HUMERAL IMMUNITY COMPLEMENT
SYSTEM
ENZYMES - CLASSIFICATION - NOMENCLATURE - GENERAL PROPERTIES - STEREO AND
REACTION SPECIFICITY - KINETICS AND MECHANISMS OF ENZYME ACTION -
REGULATION OF ENZYME ACTIVITY
COENZYMES AND COFACTORS - THEIR STRUCTURE AND FUNCTIONS - ENZYME
INHIBITION - ISOENZYMES - IMMOBILIZED ENZYMES - ESTIMATION OF ENZYME ACTIVITY
- CLINICAL SIGNIFICANCE OF ENZYMES AND ENZYME BASED ASSAYS
AMINO ACIDS - CLASSIFICATION AND STRUCTURE - PROPERTIES - REACTIONS AND
IDENTIFICATION TECHNIQUES - FORMATION OF PEPTIDE LINKAGES - AMIDE PLANE AND
BIOLOGIC ACTIVITY
PROTEINS - STRUCTURE AND ORGANIZATION - PHYSICO - CHEMICAL PROPERTIES -
CLASSIFICATION AND FUNCTIONAL DIVERSITY OF PROTEINS - TECHNIQUES OF
NUTRITIONAL BIO-CHEMISTRY[MSC-DFSM](2030709)
PROTEIN PURIFICATION - ESTIMATION OF PROTEIN - KJELDHAL METHOD
CARBOHYDRATES - CLASSIFICATION - STRUCTURAL FEATURES - STEREOISOMERISM
AND OPTICAL ACTIVITY - CHEMICAL PROPERTIES - MONOSACCHARIDE -
DISACCHARIDES - POLYSACCHARIDES - AND RELATED COMPOUNDS
INTER CONVERSION OF HEXOSE - SUGAR DERIVATIVES OF BIOMEDICAL IMPORTANCE -
HETERO - GLYCANS - METHODS TO ESTIMATE SUGARS AND STARCH
LIPIDS - CLASSIFICATION - CHEMICAL STRUCTURE - AND PROPERTIES OF FATTY ACIDS -
TRIGLYCERIDES - PHOSPHOLIPIDS AND DERIVATIVES CHOLESTEROL AND DERIVATIVES
- METABOLISM
DIETARY FATS - BIOLOGICAL FUNCTIONS OF LIPIDS - GLYCOLIPIDS - METHODS TO
DETERMINE CRUDE FAT AND FATTY ACIDS - NUCLEIC ACIDS - COMPONENTS -
STRUCTURE AND LEVEL OF ORGANIZATION - PHYSICO CHEMICAL PROPERTIES -
BIOLOGICAL IMPORTANCE.
1.BIOCHEMISTRY BY A. LENINGER
2.BIOCHEMISTRY BY L. STRYRER
3.MICROBIOLOGY - PRESCOT
I. PLANNING AND PREPARING OF DIETS FOR THE FOLLOWING CONDITIONS / STAGES:
CLEAR FLUID, FULL FLUID AND SOFT DIET
DIET IN FEVER - TYPHOID, TUBERCULOSIS
DIET IN OBESITY AND UNDER WEIGHT
DIET IN ATHEROSCLUOSIS AND HYPERTENSION
DIET IN ULCER, DIARRHEA AND CONSTIPATION
DIET IN HEPATITIS AND CIRRHOSIS OF LIVER
DIET IN DIABETES MELLITUS WITH INSULIN AND WITHOUT INSULIN
DIET IN NEPHRILIS AND NEPHROS
VISIT TO THE DIETARY DEPARTMENT OF HOSPITAL
SCHEME OF EXAMINATION:
WRITTEN PROCEDURE - 20
PRACTICAL - 30
RECORD - 15
VIVA - 5
UNIFORM - 5
PRACTICAL[MSC-DFSM](2040809)
FOOD PROCESSING - SCOPE - IMPORTANCE OF FOOD PROCESSING - NATIONAL AND
INTERNATIONAL PERSPECTIVES - PRINCIPLES OF FOOD PROCESSING - METHODS OF
FOOD PRESERVATION - FREEZING - HEATING - DEHYDRATION - CANNING - ADDITIVES -
FERMENTATION - IRRADIATION.
COOKING METHODS - EXTRUSION COOKING - HYDROSTATIC PRESSURE COOKING -
DIETETICS HEATING - MICROWAVE PROCESSING - A SEPTIC PROCESSING - HURDLE
TECHNOLOGY - JUICES AND CONCENTRATES/MEMBRANE TECHNOLOGY.
STORAGE OF FOOD - MODIFIED ATMOSPHERE - PACKAGING - REFRIGERATION -
FREEZING AND DRYING OF FOOD - MINIMAL PROCESSING - RADIATION PROCESSING
HISTORY OF MICROBIOLOGY - PHYSICAL AND CHEMICAL MICROBIOLOGY - HISTORY OF
MICROBIOLOGY OF FOOD MICROBIAL GROWTH PATTERN
MICRO ORGANISMS - FACTORS INFLUENCING DESTRUCTION OF MICRO ORGANISMS -
TYPES OF MICRO ORGANISMS NORMALLY ASSOCIATED WITH FOOD - MOLD - YEAST
AND BACTERIA - MICROORGANISMS IN NATURAL FOOD PRODUCTS AND THEIR
CONTROL.
CONTAMINANTS OF FOOD STUFFS - VEGETABLES - CEREALS - PULSES - OILSEEDS -
MILK AND MEAT DURING HANDLING AND PROCESSING - BIOCHEMICAL CHANGES
CAUSED BY MICRO ORGANISMS
DETERIORATION OF VARIOUS TYPES OF FOOD PRODUCTS - FOOD POISONING AND
MICROBIAL TOXINS - MICROBIAL FOOD FERMENTATION STANDARDS FOR DIFFERENT
FOODS - FOOD BORNE INTOXICANTS AND MYCOTOXINS
FOOD CHEMISTRY - DEFINITION - IMPORTANCE - WATER IN FOOD - WATER ACTIVITY
AND SHELF LIFE FOOD - CARBOHYDRATES - CHEMICAL REACTIONS - FUNCTIONAL
PROPERTIES OF SUGARS AND POLYSACCHARIDES IN FOOD.
LIPIDS - DEFINITION - CLASSIFICATION AND USE OF LIPIDS IN FOODS - PHYSICAL AND
CHEMICAL PROPERTIES - EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES AND
NUTRITIVE VALUE - ENZYMES IN FOODS - AND FOOD INDUSTRY - BIO-DETERIORATION
OF FOODS - FOOD CONTAMINANTS - ADDITIVES AND TOXICANTS.
PRINCIPLES OF FOOD SCIENCE[2](2040810)
PROTEIN AND AMINO ACIDS - PHYSICAL AND CHEMICAL PROPERTIES - DISTRIBUTION -
AMOUNT AND FUNCTIONS OF PROTEINS IN FOODS - FUNCTIONAL PROPERTIES -
EFFECT OF PROCESSING - LOSSES OF VITAMINS AND MINERALS DUE TO PROCESSING -
PIGMENTS IN FOOD - FOOD FLAVOURS - BROWNING REACTION IN FOODS.
TECHNOLOGICAL PROCESSES FOR INDUSTRIAL MANUFACTURE OF SELECTED FOODS
OF COMMERCIAL IMPORTANCE FROM PLANTS AND ANIMAL SOURCES VIZ, JAM, JELLY,
MAR MABHDE - PICKLES - CARBONATED BEVERAGES - FRUIT BEVERAGES
HYDROGENATED VEGETABLES OIL - TEA - COFFEE - COCOA - MARGARINE - BAKERY
AND CONFECTIONERY PRODUCTS - TEXTURED PLANT PROTEIN - BREAKFAST CEREALS
- BUTTER - ICE CREAM - CONDENSED MILK - CHEESE - MILK POWDER - MALTED GOODS
AND LOW FAT SPREAD - FOOD LAWS AND STANDARDS - FOOD ADDITIVES - FOOD
PACKAGING - QUALITY CONTROL IN FOOD INDUSTRY.
Years2
INTRODUCTION TO COMMUNITY NUTRITION - COMMUNITY AND PUBLIC HEALTH
NUTRITION - COMMUNITY PROFILE AND HEALTH ISSUES
DETERMINANTS OF NUTRITION - AND HEALTH-RELATED BEHAVIORS - NUTRITION -
HEALTH AND CULTURE - HEALTH DISPARITIES
HOW DO WE ASSESS PROBLEMS? (EPIDEMIOLOGY PRINCIPLES) - PROGRAM PLANNING
- PROGRAM IMPLEMENTATION - PROGRAM EVALUATION - PROGRAM EVALUATION AND
POLICY FORMULATION
NEEDS ASSESSMENT AND NUTRITIONAL EPIDEMIOLOGY - FOOD GUIDANCE SYSTEM -
DIETARY - GUIDELINES
NATIONAL NUTRITION MONITORING - COMMUNITY NUTRITION AND PUBLIC POLICY -
DESIGNING - COMMUNITY NUTRITION INTERVENTIONS
COMMUNITY NUTRITION PROGRAMS - CURRENT ISSUES - OBESITY AND DIABETES
TOOLS OF THE TRADE - RDAS/RDIS - FOOD LABELS - FOOD INSECURITY AND HUNGER -
HEALTH - DISEASE & SOCIOECONOMIC FACTORS
NUTRITION POLICY (NUTRITION MONITORING - HEALTHY PEOPLE) - NUTRITION POLICY
RDI/DIETARY GUIDELINES//FOOD GUIDE PYRAMID/LABELING - REVIEW
US HEALTH CARE SYSTEM - COMMUNICATIONS - THEORIES OF BEHAVIOR CHANGE -
HUNGER AND FOOD SECURITY
WELFARE REFORM FOOD ASSISTANCE PROGRAMS EMERGENCY FEEDING PROGRAMS
FOOD ASSISTANCE PROGRAMS
FOOD STAMPS/EFNEP/COOPERATIVE EXTENSION SERVICE COMMUNITY PROGRAMS -
FOOD MARKETING INSTITUTE.
1.BOYLE MA, MORRIS DH. COMMUNITY NUTRITION IN ACTION - AN ENTERPRENEURIAL
2 Yr.
PUBLIC NUTRITION(2060916)
APPROACH, BELMONT, CA; WADSWORTH PUB., 1999, 2ND ED.
2. LEE RD, NIEMAN DC. NUTRITIONAL ASSESSMENT, ST LOUIS, MO:MOSBY - YEAR BOOK,
2002 3RD ED
3. BOYLE MA, MORRIS DH. COMMUNITY NUTRITION IN ACTION - AN ENTREPRENEURIAL
APPROACH, BELMONT, CA: WADSWORTH PUBL, 1999, 2ND ED
FOOD SERVICE INDUSTRY - TYPES OF CATERING - HISTORY OF DEVELOPMENT -
COMMERCIAL - HOTEL - MOTEL - RESTAURANT - CAFETERIA AND CHAIN HOTELS
WELFARE - HOSPITAL - SCHOOL LUNCH - RESIDENTIAL ESTABLISHMENT AND
INDUSTRIAL CATERING -TRANSPORT - AIR - RAIL - SEA AND SPACE - MISCELLANEOUS -
CONTRACT AND OUTDOOR
PHYSICAL PLANT - PLANNING A FOOD SERVICE UNIT. LAYOUT OF FOOD PLANTPLANNING
OF WORK AREAS - KITCHEN - SPACE - SIZE AND TYPE OF KITCHEN WORK
SURFACES - WORK AREA - WORK - SIMPLIFICATION
LAYOUT OF KITCHENS WORK CENTRES - STORAGE IN KITCHEN - KITCHEN
MAINTENANCE - STORAGE SPACE - TYPES OF STORAGE - PLANNING BASIC FACTORS -
SERVICE AREA - ORGANISATION AND SPACE - SMOOTH FLOW OF WORK - SPACE
UTILIZATION - PROMPT SERVICE
INTERIOR DESIGN IN A HOTEL / RESTAURANT - SIZE AND SHAPE OF ROOM - FURNITURE
- FITTINGS- COLOUR SCHEME - LIGHTING - TABLE DECORATION - SANITATION OF PLANT
- KITCHEN - HYGIENE - PERSONAL HYGIENE
PRINCIPLES OF RESOURCE MANAGEMENT - DEFINITION - MANAGEMENT PROCESS -
PLANNING -CONTROLLING EVALUATING
GOALS - VALUES AND STANDARDS - DECISION MAKING - CONCEPTS - TYPES OF
DECISIONS - STEPS IN DECISION MAKING - METHODS OF RESOLVING CONFLICTS -
RESOURCE MANAGEMENT
CLASSIFICATION - CHARACTERISTICS - FACTORS AFFECTING THE USE OF RESOURCES
- MANAGEMENT OF TIME - ENERGY AND MONEY - TIME MANAGEMENT - TIME NORMS -
PLANS AND TIME MANAGEMENT
ORGANIZATION AND MANAGEMENT - TYPES OF ORGANIZATION - KITCHEN
ORGANIZATION - PRINCIPLES OF MANAGEMENT - TOOLS AND FUNCTIONS OF
MANAGEMENT - PERSONNEL MANAGEMENT - STAFFING.
ENTREPRENEURSHIP AND FOOD SERVICE
MANAGEMENT(MSC.DFSM)(2021007)
RECRUITMENT AND SELECTION - INDUCTION - TRAINING AND SUPERVISION - DECISION
MAKING - COMMUNICATION - ADMINISTRATION - LEADERSHIP JOB ANALYSIS -
PERFORMANCE APPRAISAL
ENTREPRENEURSHIP CATERING AND ACCOUNTING - DEFINITION OF
ENTREPRENEURSHIP AND TASK OF ENTER - PRENEUR QUALITIES OF ENTREPRENEUR -
BUDGETING AND BOOKS OF ACCOUNT INVENTORIES - STORES CONTROL - INDENT
PURCHASE.8. - THE COMPUTER IN CATERING
USE OF COMPUTER FOR THE CONTROL OF STOCK - RECIPIES AND MENUS - FINANCIAL
MANAGEMENT - COSTING / COST ACCOUNTING BOOK KEEPING AND ACCOUNTING
INVENTORIES - STORE CONTROL - INDENT PURCHASE BUDGETING.
FOOD SAFETY: INTRODUCTION, IMPORTANT ISSUES IN FOOD SAFETY AND FOOD
FOOD PRODUCTION-MORE COMPLEX, FOOD IS PROCESSED THROUGH AN INCREASING
VARIETY OF COMPLEX TECHNIQUE-FOOD SAFETY ISSUES
DOMINANT FOOD-BORNE MICROORGANISMS, MEANS OF THEIR DETECTION,
MICROBIOLOGICAL CRITERIA AND SAMPLING PLANS, SETTING OF MICROBIAL LIMITS
FOR END-PRODUCT TESTING PREDICTIVE MICROBIOLOGY
ROLE OF HACCP, MICROBIOLOGICAL RISK ASSESSMENT, SETTING OF FOOD SAFETY
OBJECTIVES, RELEVANT INTERNATIONAL REGULATIONS AND LEGISLATION
FOOD SAFETY AND FOOD MICROBIOLOGY(2040818)
MEANING OF RESEARCH-TYPES OF RESEARCH-LOGICAL METHODS - SCIENTIFIC
METHODS - DEFINING RESEARCH PROBLEM
RESEARCH DESIGN PROBLEMS PURE APPLIED - ACTION AND EVALUATION RESEARCH
ECONOMIC RESEARCH AND ITS SIGNIFICANCE FOR POLICY
FORMULATION OF HYPOTHESIS - METHODS OF SOCIAL SURVEY - CASES AND SAMPLE
SURVEY
SAMPLE RING DESIGN - SOURCES OF DATA - TYPES OF DATA - METHODS OF DATA
COLLECTION
PROCESSING OF DATA TABULATION - PRESENTATION - STATISTICAL TOOLS
CORRELATION - SIMPLE CORRELATION - MULTIPLE CORRELATIONS - REGRESSION -
SIMPLE REGRESSION - MULTIPLE REGRESSIONS
CHARACTERISTICS OF STATISTICAL METHODS FOR ECONOMIC ANALYSIS
MODEL BUILDINGS - ECONOMETRIC MODELS - STEPS IN ECONOMETRIC RESEARCH -
MULTIVARIATE ANALYSIS - FACTOR ANALYSIS - PATH ANALYSIS
TEACHING OF HYPOTHESIS - TYPES OF ERRORS - PARAMETRIC - NON PARAMETRIC
STANDARD TESTS OF HYPOTHESIS `T` TEST - `Z` TEST - `F` TEST- CHI SQUARE TEST
THESIS AND REPORT WRITING DIFFERENT STAGES IN WRITING REPORT - LAYOUT OF
THE RESEARCH REPORTS - TYPES - PRECAUTION FOR WRITING RESEARCH REPORTS.
RESEARCH METHODOLOGY (M.SC.DFSM)(2030620)
INTRODUCTION TO DATABASE - OPERATIONAL DATA - DATA INDEPENDENCE -
COMPONENTS - DBMS - DBA - DATA DICTIONARY - STORAGE STRUCTURES - B-TREES -
INDEXING - COMPRESSION - SYMBOLIC POINTER
THE RELATIONAL MODEL OF DATA - THEORETICAL CONCEPTS - RELATIONAL MODEL
CONFORMITY AND INTEGRITY
ORGANIZING DATA - RELATIONAL - HIERARCHICAL - NETWORK - OPERATORS -
SELECTION - PROJECTION - JOIN - RELATIONAL DATA STRUCTURES - DOMAINS AND
ATTRIBUTES - KEYS - CONSTRAINTS - EXTENSION - INTENSION
RELATIONAL DATABASE MANAGEMENT SYSTEMS IMPLEMENTATION TECHNIQUES -
ADVANCED SQL PROGRAMMING QUERY OPTIMIZATION - CONCURRENCY CONTROL AND
TRANSACTION MANAGEMENT
DATABASE PERFORMANCE TUNING - DISTRIBUTED RELATIONAL SYSTEMS AND DATA
REPLICATION, SECURITY CONSIDERATIONS
EMERGING DATABASE MANAGEMENT SYSTEM TECHNOLOGIES - OBJECT-ORIENTED,
DEDUCTIVE - SPATIAL - TEMPORAL AND CONSTRAINT DATABASE MANAGEMENT
SYSTEMS -
NEW DATABASE APPLICATIONS AND ENVIRONMENTS: E.G. DATA WAREHOUSING -
MULTIMEDIA - MOBILITY - MULTI-DATABASES - INTERNET
SYSTEM-R ARCHITECTURE - SQL - INDEXES - DATA MANIPULATION - BUILT-INFUNCTIONS
- UPDATE - INSERTION - RELATIONS - EMBEDDED SQL - DYNAMIC STATEMENTS -
PREPARE - EXECUTE
DATABASE RELATED STANDARDS: SQL STANDARDS - SQL 1999 - SQL: 2003 - OBJECT
DATA MANAGEMENT GROUP (ODMG) VERSION 3.0 STANDARD
STANDARDS FOR INTEROPERABILITY AND INTEGRATION E.G. WEB SERVICES - XML
RELATED SPECIFICATIONS - E.G. X QUERY
DATABASE MANAGEMENT SYSTEM (M.SC-DFSM)(2050174)
EXTERNAL LEVEL - VIEWS AND DATA INDEPENDENCE - INTERNAL LEVEL - QBE -
FUNCTIONS - UPDATE OPERATIONS - QBE DICTIONARY
RELATIONAL ALGEBRA - UNION - INTERSECT - DIFFERENCE - CARTESIAN - RELATIONAL
CALCULUS - QUEL - NORMALIZATION - 1NF - 2NF - 3NF - BOYCE CODE NF - 4NF - 5NF.
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