Professional Documents
Culture Documents
By
Muhammad Sohaib
2012-ag-3230
Muhammad Aitzaz Afzal
2012-ag-3475
8th semester
B.sc (Hons) Food science and technology
University Of Agriculture Faisalabad
(National Institute of Food Science and Technology)
Acknowledgment
We have the pearl of our eyes to admire the blessings of the Compassionate and
Omnipotent, because the words are bound, knowledge is limited and time is short to
express His dignity. It is one of the infinite blessings of Almighty ALLAH that he
bestowed us with potential and ability to complete the present training and make a
material contribution towards the deep oceans of knowledge. First we avail this
opportunity to bow our head before ALLAH almighty in humility who gave us the
wisdom and perseverance for completing this piece of report. We invoke peace for Holy
Prophet Muhammad (P.B.U.H) who is forever a guiding torch.
I offer my sincere thanks to Dr. Masood Sadiq Butt, Dean Faculty of Food, Nutrition
and Home sciences, Dr. Muazzam Rafiq Khan, Assistant Professor of National Institute
of Food Science and Technology, Agriculture University Faisalabad for providing me
with such a good opportunity to improve my practical knowledge and for always
choosing what was best for me. Most important of all, I would like to thank my Parents
who supported me in every step of my life.
Special appreciation goes to my supervisors, Ms Shazia Zahra, CEO School of Nutrition
and Ms Rubab Sakhawat, Director of Finance SON for their kind supervision and
support during the internship training program. Their helpful contribution and guidance,
and their constant encouragement and support made me complete this program
successfully. They helped me in understanding the core basics and practical application of
Food Service Management, In-Patient Food Service handling, Organic Food Product
Development, Food Quality Assurance, Event Management and all associated operations,
and what parameters are required for maintaining the quality of products. All the work
done and experienced gained during this internship program would not have been
possible without their encouraging enthusiasm and kind support.
This internship program also made me realize the value of team work in the challenging
environment of business, and taught me the ability to lead my team when required.
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My humble gratitude goes to the entire team of School of Nutrition who have helped and
guided me from the very beginning till the end. The whole program really brought us
together to acknowledge true value of friendship and respect for each other along with
work.
Special thanks to the National Institute of Food Science and Technology (Faisalabad)
and the School of Nutrition.
INTERNSHIP REPORT
Contents: FOOD SERVICES
MENU AND TABLE SETTING
RECIPE STANDARDIZATIONAND SENSORY EVALUATION
FOOD SAFETY
VISIT TO FOOD OUTLETS
EVENT MANAGEMENT
FOOD AND PRODUCT DEVELOPMENT
IN-PATIENT FOOD SERVICES
FOOD
SERVICES
INTERSHIP
PROGRAME
MON-FRI
(2
MONTHS)
9:00 AM-2:00 PM
1st week
Orientation to hospitals and their departments
Interactive session
Food service management
2nd week
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.
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.
LEARNING OBJECTIVES OF 4th -5th week: Introduction to Food Safety and visit
to a food service outlet
Develop a questionnaire relate to food safety and evaluate a food service outlet and
develop a short report. Write a summary of the visit. To a food service outlet
LEARNING OBJECTIVES OF 6th week: Event Management
6th week
Interactive session
Definition of event management,
Key steps for a good event management.
LEARNING OBJECTIVES OF 7th-8th week: Food and Product Development
Food Services:In food services i visit some cafeterias .On basis of some evaluation criteria i
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Fatima Memorial Hospital Cafeteria:I visit and inspect FMH Cafeteria.There are following aspects of
inspection.
Menu
Kitchen Visit
Implementations of Food Hygiene practices
Sustain the Food Quality,Taste and Ingredients
Food Safety
Events management
Audit of Cafeteria
Invoice
Summary and Suggestions
Kitchen Visit:I visit the kitchen on daily basis and inspect the kitchen on guided
parameters. There are following things which i inspect in kitchen.
Raw Food Storage Area
Processed food Storage Area
Freezers
Dish washing Area
Storage Area for plates
Vegetables and fruits
Expire date of Food commodities
Tandoor Area
Counter and surface Area
Consumer sitting Area
Baking Area
Hand washing Area
Serving Lines
Juice Corner
Implementation of Food Hygiene practices:During inspection of cafeteria i sustain the overall Quality of food
items which shows unacceptable food Quality before our inspection. i ensure the uniform,
Head cover and Gloves of Cafe staff. I check and maintain cleanliness of kitchen, counter
and surface area, sitting area, walls and floor.
Sustain the Food Quality, Taste and Ingredients:There was regular cafeteria management check list for feedback
about cafe interior, food area, kitchen/ food preparation/ distribution area, equipment,
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cafe staff and food ingredients & quality. Actions were taken to improve and sustain
cafeteria management according to this performa evaluation.
A regular cafe evaluation for consumers views about food quality, staff service and cafe
reviewed and implemented the suggestions which are suitable in all aspects about
cafeteria.
Event Management:All events in Fatima Memorial Hospital & College also, are organized and managed with
cooperation of FMH Cafeteria.
Firstly, the Invoice was made about event. In this case, total billing was made in which
Food items, Price per head, No. Of persons and total amount in PKR.
In case of organizing an event, following introductory of an event is written on event
management evaluation form;
Date
Event Name
Event In charge Name
No. Of People
Food Quality
An evaluation assessment about food quality & event management performed by event In
charge. Their comments and suggestions were valued & further implemented the suitable
and valuable suggestions about the cafe weak areas.
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Menu:The menu is according to Staff. There is Variety of food items. The menu is
displayed in Cafeteria. The menu changed on daily basis. The menu is according to
need of consumer. I check the menu on daily basis and if there is a need of
modifications or change i asked to relevant authorities.
Kitchen Visit:I visit the kitchen on daily basis and inspect the kitchen on guided
parameters. There are following things which i inspect in kitchen.
Raw Food Storage Area
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Implementation of Food Hygiene practices:During inspection of cafeteria i sustain the overall Quality of food
items which shows unacceptable food Quality before our inspection. i ensure the uniform,
Head cover and Gloves of Cafe staff. I check and maintain cleanliness of kitchen, counter
and surface area, sitting area, walls and floor.
Sustain the Food Quality, Taste and Ingredients:There was regular cafeteria management check list for feedback
about cafe interior, food area, kitchen/ food preparation/ distribution area, equipment,
cafe staff and food ingredients & quality. Actions were taken to improve and sustain
cafeteria management according to this performa evaluation.
A regular cafe evaluation for consumers views about food quality, staff service and cafe
reviewed and implemented the suggestions which are suitable in all aspects about
cafeteria.
Kitchen Visit
Implementations of Food Hygiene practices
Sustain the Food Quality, Taste and Ingredients
Food Safety
Events management
Audit of Cafeteria
Invoice
Summary and Suggestions
Menu:The menu is according to Staff, patients and students. There is Variety of food
items. The menu is displayed in Cafeteria. The menu changed on daily basis. The
menu is according to need of consumer. I check the menu on daily basis and if there
is a need of modifications or change i asked to relevant authorities.
Kitchen Visit:I visit the kitchen on daily basis and inspect the kitchen on guided
parameters. There are following things which i inspect in kitchen.
Raw Food Storage Area
Processed food Storage Area
Freezers
Dish washing Area
Storage Area for plates
Vegetables and fruits
Expire date of Food commodities
Tandoor Area
Counter and surface Area
Consumer sitting Area
Baking Area
Hand washing Area
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Serving Lines
Juice Corner
Implementation of Food Hygiene practices:During inspection of cafeteria i sustain the overall Quality of food
items which shows unacceptable food Quality before our inspection. i ensure the uniform,
Head cover and Gloves of Cafe staff. I check and maintain cleanliness of kitchen, counter
and surface area, sitting area, walls and floor.
Sustain the Food Quality, Taste and Ingredients:There was regular cafeteria management check list for feedback
about cafe interior, food area, kitchen/ food preparation/ distribution area, equipment,
cafe staff and food ingredients & quality. Actions were taken to improve and sustain
cafeteria management according to this Performa evaluation.
A regular cafe evaluation for consumers views about food quality, staff service and cafe
reviewed and implemented the suggestions which are suitable in all aspects about
cafeteria.
Menu:There is Variety of food items. The menu is displayed in Cafeteria. The menu
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changed on daily basis. The menu is according to need of consumer. I check the
menu on daily basis and if there is a need of modifications or change i asked to
relevant authorities.
Kitchen Visit:I visit the kitchen on daily basis and inspect the kitchen on guided
parameters. There are following things which i inspect in kitchen.
Raw Food Storage Area
Processed food Storage Area
Freezers
Dish washing Area
Storage Area for plates
Vegetables and fruits
Expire date of Food commodities
Tandoor Area
Counter and surface Area
Consumer sitting Area
Baking Area
Hand washing Area
Serving Lines
Juice Corner
Implementation of Food Hygiene practices:During inspection of cafeteria i sustain the overall Quality of food
items which shows unacceptable food Quality before our inspection. i ensure the uniform,
Head cover and Gloves of Cafe staff. I check and maintain cleanliness of kitchen, counter
and surface area, sitting area, walls and floor.
Sustain the Food Quality, Taste and Ingredients:There was regular cafeteria management check list for feedback
about cafe interior, food area, kitchen/ food preparation/ distribution area, equipment,
cafe staff and food ingredients & quality. Actions were taken to improve and sustain
cafeteria management according to this Performa evaluation.
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A regular cafe evaluation for consumers views about food quality, staff service and cafe
reviewed and implemented the suggestions which are suitable in all aspects about
cafeteria.
Event Management
Nutrition Mela 2016 at UAF
Stall arrangement
Decoration
Dinner management
Ghazal night management
Musical night management
Observation of whole setup in organizing an event
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The hosts for the workshop were Ms. Mah Hoor Zia, Assistant Director Marketing of
School of Nutrition, & Ms. Izzah Azhar Siddiqui, a Clinical Nutritionist and a graduate of
Kinnaird College for Women University Lahore. The program started with a warm
welcome note followed by a brief introduction of School of Nutrition and Nur
International University. Then Dr. Azmat came on the stage and presented his topic by
picking out the root causes or Cardiovascular Diseases and telling nutraceutical remedies
to eliminate them or to minimalize them without having to go through surgery or any
long term medications. The guest speakers presentation was followed by a short question
and answer session. After Dr. Azmat, Prof. Dr. Ghazala Pervaiz said a few words
regarding the workshops main idea and appreciated the amazing things that Dr. Azmat
had shared with everyone in the workshop.
In the end, Mrs. Zareen Arif Ijaz and Prof. Dr. Ghazala Pervaiz presented the Dr. Azmat
with a small token of appreciation on behalf of School of Nutrition. All the participants
were handed over their certificates and led out for lunch arranged by School of Nutrition.
4 FEEDBACK
The feedback forms collected at the end of the workshop were very enthusiastic and
appraising. Everyone had an excellent review. Only one person advised to provide sheets
and pens like we had done in the previous workshop.
Overall feedback was as follows:
Excellent 87%
Good 13%
Satisfactory 0%
Poor 0%
Feedback
Excellent Good Satisfactory Poor
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Free nutritional camp & bake sale was held by Fatima Memorial Hospital and NUR
International University in collaboration with the School of Nutrition and Jahanara
Memorial Trust. The free camp was held to create awareness of healthy eating practices
that promote health and wellness. The camp provided guidance on the right kind of diet
required for patients facing various ailments. The bake sale was an opportunity for
students to present healthy and hygienic snacks with high nutritional value. The free
camp gave advice to the general public and patients suffering from various ailments
including blood pressure, diabetes, heart issues and cholesterol. Services such as
nutritional assessment, diet planning and counseling was also offered on the occasion. In
todays day and age nutrition plays a vital role in recovery of patients as the right makes a
significant change in progress towards health.
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Through this camp and many more planned in Lahore, the School of Nutrition hopes to
spread awareness throughout the city so the public can makes informed choices on
nutrition and lead a healthy and balanced lifestyle.
The nutrition camp and bake sale were organized by Fatima Memorial System Hospital
Director Dr. Arif Amir Nawaz, NUR International university Board of Governors
Chairman Dr. Zafar Iqbal Qureshi and Jahanara Memorial Trust Chairperson Zareen Arif
Ijaz.
The School of Nutrition is a Nutritional Consultancy Company for Health and Wellbeing,
which offers food and nutritional services in the fields of healthcare and education to
promote healthy lifestyle with the vision of providing emergency treatment to all who
walk through the door, regardless of their citizenship, status or ability to pay.
Cinnamon
Garam Masala
Chaat Masala
Black Pepper
Red chili
Sarson Oil
Honey
Organic Brown Rice
Gluten free flour
Organic Whole wheat flour
4-grain flour
Diabetic & Diet Ata
Cumin
Coriander
Turmeric
Osteo aata
Dessi Ghee
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Maroonday
Panjeeri
Zoya:
Nail Polish
Almond oil
Brand Name
List of Organic products
Cost of Production
Packaging
Marketing
Desi Ghee
Mustard Oil
Whole wheat flour
Maize/corn flour
Sattu
Desi Gurr
Shakkar
Brown Rice
Red Chilies powder
Garam Masala
Black Pepper powder
Turmeric powder
Zeera
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Rock Salt/Halite
Gluten free flour
Food Safety
Visit to Pearl Continent Hotel
Kitchen Visit
Menu
Food Safety
Event Management
Food Hygiene
Quality and Taste Evaluation
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Department
of
Food
and
deliver
patient trays. Patient satisfaction with meals is very important. For this
purpose
we
have
specialized
team
supervisors
and
of
an
dietitians,
executive
Clinical
chef
who
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Heart healthy, 3-4 gram sodium, low fat, low cholesterol diet
This diet helps prevent the build-up of fluids in your body and the rise of fat and
cholesterol in the blood.
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Diabetic diet
A diet containing servings from all food groups will help to control blood sugar and help
maintain or achieve a desirable weight.
cup yogurt
1 piece chicken / fish with steamed vegetables
Renal diet
A diet controlling parts of protein, sodium, potassium, phosphorus and fluids is designed
for both pre-dialysis and dialysis patients.
A renal diet is usually lower in protein foods (meats, poultry, fish, dairy, dried
beans and peas, nuts, and nut butters).
Too much protein may speed up a decrease in kidney function; so limiting protein
can help keep a patient healthy longer.
In most cases, patients on dialysis need more protein, not less. Portions of protein
foods are smaller.
A renal diet is usually lower in potassium.
Many foods are high in potassium, including:
Potatoes, beets, prunes, Oranges, Orange juice, Bananas, Dried fruits, Tomatoes,
Tomato juice, Tomato sauce, Spinach.
Phosphorus is sometimes restricted in a renal diet.
Foods high in phosphorus include:
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Milk, Cheese, Yogurt, Dried beans and peas, Nuts, Bran cereals, Whole-wheat
bread
A renal diet is usually lower in sodium.
Foods high in sodium include:
Processed meats, such as sausages, canned soups, Salty snack foods, and Deli
meats
Soft diet
A diet of soft foods easy to digest is designed for patients who have difficulty chewing,
have stomach or intestinal disorders, or who are recovering from surgery.
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Quality Control
Stringent quality control measures are in place to ensure patient satisfaction.Food service
supervisor
audit food
temperatures,
tray
accuracy
and
tray
MEAL TIMINGS
While meal service times can vary, the general hours of meal service are:
Breakfast: 7:30 a.m. to 9:00 a.m.
Lunch: 11:30 a.m. to 1:00 p.m.
Dinner: 4:30 p.m. to 6:00 p.m.
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