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POST GRADUATE DIPLOMA
IN FOOD SERVICE
MANAGEMENT
(Under Higher Payment Program)
Department of Foods and Nutrition
Faculty of Family and Community Sciences
The Maharaja Sayajirao University of Baroda
Vadodara, Gujarat 390002
F N D
DEPARTMENT OF FOODS AND NUTRITION
FACULTY OF FAMILY & COMMUNITY SCIENCES
THE MAHARAJA SAYAJIRAO UNIVERSITY OF BARODA, VADODARA
POST GRADUATE DIPLOMA
IN
FOOD SERVICE MANAGEMENT (Course Under the Higher Payment Board of the University)
Prof. Uma Iyer
Programme Director
Dr.Komal Chauhan
Programme Co-ordinator
Dr. Swati Dhruv
Assistant Programme Co-ordinator
Sr.No. Title Page
Number
1. An Introduction to Department of Foods and Nutrition 1
2. An Introduction to PG Diploma in Food Service
Management
4
3. Semester Wise Distribution of Course and Syllabus 5
4. Grade Credit System of Evaluation 30
INDEX
P.G Diploma in Food Service Management- Foods & Nutrition
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The Department of Foods and Nutrition at the Faculty of Family and Community Sciences, The
Maharaja Sayajirao University of Baroda, established in the year 1950 is a premier institute for higher
education that offers comprehensive program for Bachelor’s, Master’s and Doctoral degree in Foods
and Nutrition.
The vision and mission of the department is to create world class committed Public Health, Dietetics,
Nutrition and Food Science professionals who can contribute meaningfully to the social, economic
and health development of the country. Towards this mission our goals are to persistently update and
enrich our academic programme, expand our network with other institutions, establish national and
international collaborations and explore all avenues for extension.
PROGRAMS OFFERED
B.Sc. M.Sc. Dietetics Dietetics
Public Health Nutrition Public Health Nutrition
Food Science and Quality Control
A Doctoral program leading to Ph.D. in Foods and Nutrition is also offered.
COURSES UNDER HIGHER PAYMENT PROGRAM
B Sc. (Honors) Foods and Nutrition Program
P G Diploma in Public Health Nutrition
P G Diploma in Food Service Management
The department has been enjoying the status of being the recipient of UGC-DSA SAP III program
(2015-2019). The department has also received generous grants from UGC for infrastructure
development over the years. This has resulted in building a new Research and Development wing,
purchase of new equipments, upgradation and renovation of the laboratories, and initialization of
latest multimedia and communication facilities.
EXTENSION AND OUTREACH ACTIVITIES
The department organizes extension and outreach activities for the Community for promoting
maternal and child health and nutrition, creating awareness on safe food consumption and preparation
practices, prevention of non-communicable diseases. The public awareness on health and nutrition is
generated through open houses, celebration of Nutrition and Breast feeding Week and by conducting
sessions in various programmes organized by voluntary, nongovernment agencies.
DEPARTMENT OF FOODS AND NUTRITION
P.G Diploma in Food Service Management- Foods & Nutrition
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COLLABORATIONS / PROJECTS
The department has collaborations with several national and international agencies for research work,
projects and student internships.
National International Indian Council of Medical Research World Health Organization
National Institute of Public Co-operation and
Child Development
UNICEF
National Institute of Nutrition Global Alliance of Improved Nutrition
State and National NGOs, Ministry of Health &
Family Welfare
Micronutrient Initiative
GSFC, GACL, GIPCL, Transpek, Baroda Dairy,
Petronet LNG etc
Harvest Plus / IFPRI / CIAT
Department of Biotechnology INCLEN
Government of Gujarat Cornell University
Diabetes Foundation of India
GUJCOST
Tata Institute of Social Sciences
FACILITIES FOR THE STUDENTS
Various facilities are made available to the students to enhance the teaching-learning processes in the
campus and to support and ensure the overall development of the students.
Infrastructure Facilities: The department has a total of 16 laboratories which cater to the areas of
Food Science, Instrumentation, Institution Management, Microbiology, Nutrition, Chemistry,
Physiology, Public Health Nutrition, Advanced Research, Food Analysis, Iodine Quality Control etc.
These laboratories house various simple to sophisticated equipments. Some of the equipments include
Spectrophotometers, ELISA Reader, Laminar Air Flow, Body Composition Analyzer, Heart Rate
Monitor, Auto Analyzer, Hematoanalyzer, GC, AAS, HPLC, Fibre Tech, etc. The classrooms in the
department are well equipped with multimedia facilities which along with a Wi-Fi enabled campus
greatly enhance the teaching learning process. The department also houses a state of the art seminar
room which is used for research presentations by students and for other special lectures.
Library: The department has a well-equipped library with reference books for all the courses.
Master’s dissertation and doctoral research theses are also available for the students. Post graduate
students and doctoral scholars are allowed to issue the library material for reference studies. The
department library is in the process of digitization in order to facilitate the services provided to the
students.
Nutrition Counseling Centre: The department along with the MSU-FN Alumni Association
operates a Nutrition and Diet Counselling Center (NCC), wherein they provide guidance to the people
for a healthy and dynamic life through personalized counselling, as well as prevention, education, and
outreach activities. The services offered under NCC are free of cost. The Counselling Center
encompasses services addressing general nutrition assessment for individuals, maternal & child
nutrition, adolescent nutrition, sports nutrition, geriatric nutrition, nutrition in health & diseases and
nutrition for specially challenged groups. Effective counselling is done using latest guidelines and
techniques by a professional team of qualified Nutritionist and Dieticians. NCC is functional on every
Saturday from 1-4pm.To reach out to the large masses, NCC also celebrates dietetics day, world
health day, world diabetes day etc. and conducts extension activities with government organizations,
NGOs, academic institutions etc.
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Staff Advisors and Coordinators for the Students: The department has advisors and
coordinators at different levels for each course. This is to facilitate students with regards to subject
matter, evaluation system, doubts and queries. Advisors and coordinators also see to it that the
curriculum is reviewed from time to time for inclusion of latest topics, researches and other relevant
information. Students can always feel free to communicate about their concerns, suggestions and
queries.
Awards: Several awards have been instituted for students who excel in academics. These include the
Priya Modern Food Products Gold Medal and Smt. ParvatibenJivanlal Patel Gold Medal for the M.Sc.
programme; and the Smt. ItchhagauriKuverjiNaik Gold Medal and Shri JaswantraiTrikmlalBumiya
Prize for the B.Sc. programme. Each year the Foods and Nutrition Alumni Association Outstanding
Student Award is given to a distinguished postgraduate student.
Clubs and Associations: All the students in the Department of Foods and Nutrition get a holistic
nurturing through involvement in activities of professional societies and student’s club affiliated with
the department. The department serves as a base for several associations namely Nutrition Society of
India (Vadodara Chapter), Indian Dietetic Association (Gujarat Chapter- Vadodara Club) and Alumni
Association of Department of Foods and Nutrition.
YAPON Club
The Department of Foods and Nutrition has its own staff-student club named as YAPON CLUB since
1989. The club is an ideal platform for students to get engaged in extracurricular activities beyond
academics. The club exists to unite and support the students creating a strong bond amongst
themselves and the teachers, thereby enhancing their leadership skills and emotional quotient.
Alumni Association of Department of Foods and Nutrition (MSUFNAA)
Reaching out to Foods and Nutrition Department Alumni: FN Department is proud to have its alumni
working as dietitians at hospitals in India and abroad, nutrition consultants in UNICEF, marketing
executives and researchers in pharmaceutical companies, programme officers in NGO’S, national and
international, government departments, academicians, researchers, quality control officers (food
industry) and as entrepreneurs. The major activity of the Alumni Association is to organize an
Annual Alumni Achievement Award Ceremony and Dr.Mrunalini Devi Puar Oration which is given
by an expert in the field of Foods and Nutrition. The association has instituted an Outstanding Student
Award for Senior Master’s student.
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About the PG Diploma in Food Service Management
India ranks second largest country for diabetes just behind China. The heart attacks occur in
India at least a decade earlier than in the west. WHO consider “Unhealthy diet” as an
important risk factor for the disease burden that India faces today. India is now grappling
with the burden of both under nutrition, overweight and obesity. School children, adolescents
and productive age group population (19–60yrs) are particularly vulnerable to succumb to the
disease early in life. Therefore, healthy diets have to be promoted in work place and school
settings. Indian food service industry though very big comprises of entrepreneurs catering to
the needs of the population emphasizing on tasty and attractive food, without having basic
understanding of healthy diets and menus, ingredients to be used in cooking along with
hygiene and food safety norms and regime.
Therefore, this program has been developed with a view to address the needs of training work
force and developing human resources for healthy menu and diet planning (dieticians,
nutritionists, food service managers, counselors etc) for the emerging employment sectors
such food service units in school, work places, hospitals, community etc.
The FSM program is a 1-year full-time PG Diploma program. The course aims to impart
skills for successful food service management imparting hands on experience about healthy
menu planning, operations, revenue management, human resources, training, and marketing,
merchandising, and customer service. These skills combined with practical training ensure
that students are moulded to take the challenge of an entrepreneur in the exciting food service
management industry.
Students Learning Goals and Objectives
Students will learn how to manage the major areas of menu planning, purchasing, receiving,
storage, production, and control systems accommodating the health and nutrition needs of the
population. They will assess the effectiveness of several food service systems, use a service
blueprint to improve the service delivery process and increase profits, and examine such
variables as client flow, menu planning, dining time, optimal table mix, meal duration, and
variable pricing. The programme offer students a learning laboratory for nutrition and healthy
menu planning and serve as a resource for linkages with nutrition-related food service
management.
Eligibility Criteria
Candidates seeking admission to one-year Post Graduate Diploma in Food Service
Management must be Graduate from any discipline from UGC recognized university with
English as one of the subject or graduate from any discipline from National Open University
with English as one of the subject
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGEMENT
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POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGEMENT
SEMESTER I
Course No. Course Name Credits
FDN4101 Challenges of Food
Service Management
3 (3 + 0)
FDN4102 Food Service in Schools 5 (3 + 2)
FDN4103 Food Service in
Workplaces
5 (3 + 2)
FDN4104 Food Safety in Food
Service Organizations
4 (3 + 1)
FDN4105 Food Product
Development
3 (1 + 2)
FDN4106 Institution Food Service
Organization
3 (3 + 0)
Total Credits 23
SEMESTER II
Course No. Course Name Credits
FDN4201 Entrepreneurship
Management
2 (2 + 0)
FDN4202 Continental Quantity
Food Production and
Services
5 (1 + 4)
FDN4203 Indian Quantity Food
Production and Services
10 (0 + 10)
Total Credits 17
Grand Total 40
SEMESTER WISE DISTRIBUTION OF COURSE AND
SYLLABUS
P.G Diploma in Food Service Management- Foods & Nutrition
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COURSE OUTLINE OF COURSES FOR
SEMESTER I
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda Faculty of Family and Community Sciences
Department of Foods & Nutrition Fatehgunj–Vadodara 390002
Phone - 0265-2795522
Academic year 2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGEMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4101
Course Title: Challenges of Food Service
Management
Credits 3 (3+0)
SEMESTER I Hours/Wk 3
OBJECTIVES
1. To enable students to understand the challenges of food service management.
2. To enable students to understand emerging public health problems, namely the
rise of non-communicable diseases in populations.
3. To understand the economic impact of rising NCDs and the need to adopt
population wide approaches to decrease the burden.
4. To understand the importance of health promotion in various settings for
increased impact.
COURSE CONTENT
UNIT-I Challenges of Food Service: Operations and Strategies to Address
Them 10%
A. Success and failure of food service operation
Factors affecting success
Factors contributing to failure
B. Best Practices to plan, open, manage a food service
operation
Factors to be considered before planning type of food
operation in selected area
Role of market research for service style and service level,
client needs & feedback
Role of standardization of menus and service
Customer retention techniques
Cost rationalization & control
P.G Diploma in Food Service Management- Foods & Nutrition
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UNIT-II
Challenges of Food Service System and Needs due to Shifting
Demographics and Economies, Health Trends and Diet Fads
20%
A. Introduction to Non Communicable diseases: An Emerging
Public health problem in developing countries
Non communicable diseases Burden: Global Status, Status in
India
Mortality, Morbidity due to NCD and risk factors for NCD
Monitoring NCDs and their risk factors
Commonality of risk factors and their interrelationship.
B. The role of Food Service organization in preventing NCDs
Improving nutritional quality safety of food served by food
service organization
Consumers information
Raising consumer awareness about healthy food and diets
Sustainable food systems and diets
C. Role of nutrition in effectively preventing and combating non
communicable diseases
Foetal origins of adult diseases: Implications of early
undernutrition & long term consequences
Rising double burden of malnutrition, childhood obesity
(urbanization & reduced physical activity, changing dietary
patterns, influence of industrialization)
UNIT-III Economic Consequences of NCDs in Low and Middle Income
Countries 10%
Economic losses due to ill health
Size of the Problem: Demonstrating the Economic Burden of
NCDs
UNIT-IV Strategies and Interventions 40%
A. How to reduce the exposure of populations and individuals to
the risk factors for NCDs
Crucial components of Cost-effective and feasible interventions-
Possible Solutions and Their Cost
Best Buys interventions
B. Global initiatives to control NCDs
Fruit & Vegetable for Health Initiative
Nutrition in Schools Promoting Lifelong Healthy Eating
P.G Diploma in Food Service Management- Foods & Nutrition
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UNIT-V Basic Concepts of Health Promotion 20%
Nutrition Health Promotion: Key Definitions and Concepts
A. Health Promotion in Different Settings
Settings approaches
Various settings for health promotion
B. School as a setting
Advantages of school as a setting
School Health Promotion programs in the developing and
developed world
School health program currently ongoing in municipal school in
India, its strength and weaknesses
C. Work place as a setting for health promotion
Advantages of workplace as a setting
Workplace Health Promotion programs in the developing and
developed world
REFERENCES
1. Recommendations of high level meeting of UN general assembly on prevention and Control of
non-communicable diseases, New York,2011
2. Global status report on non-communicable disease, WHO,2011
3. Non-communicable Diseases, Country Profiles, WHO,2011
4. From Burden to “Best Buys”: Reducing the Economic Impact of Non-Communicable Diseases
in Low- and Middle-Income Countries, WHO,2011
5. Standing committee on Nutrition, United Nations System, 2010
6. Food and Agriculture Organization of the United Nation (FAO),2011
7. Action Plan for the Global Strategy for the Prevention and Control of Non-Communicable
Diseases, WHO, 2008.
8. Scaling up action against non-communicable diseases: How much will it cost? WHO, 2011
9. American Journal of Health Promotion http://www.healthpromotionjournal.com/index.html
10.
Milestones in Health Promotion - Statements from Global Conferences.
WHO, 2009.
http://www.who.int/healthpromotion/Milestones_Health_Promotion_05022010.pdf
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda Faculty of Family and Community Sciences
Department of Foods & Nutrition Fatehgunj–Vadodara 390002
Phone - 0265-2795522
Academic year 2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4102
Course Title: Food Service in Schools
Credits 5 (3+2)
SEMESTER I Hours/Wk 7
OBJECTIVES
To impart knowledge pertaining to:
1. Menu and its development.
2. Acquaint with National and International menus.
3. Planning of Various menus based on Geographical influences.
COURSE CONTENT
UNIT-I Importance of Menu Design and Layout, and looks that convey the
Personality of the Food Service 10%
1. Types –Ala Carte & Table D’hote
2. Menu Planning, considerations and constraints
3. Menu terms
4. Food-Based Menu Planning (FBMP) required for the School
Breakfast Program (SBP) and the National School Lunch
Program (NSLP)
UNIT-II Menu and Nutrition Management 15%
A. Introduction to Basics of Foods
1. Definition, Terms and Classification of Foods:
Definitions and terms
Food groups
Functions of foods
Classification of foods
Principles of Cooking and Methods of Cooking
Cooking methods- Merits and Demerits
Objectives of cooking
Methods (Wet / Dry heat methods/ Combination/
Microwave cooking/ Solar cooking)
P.G Diploma in Food Service Management- Foods & Nutrition
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UNIT-III Nutrition Science 25%
A. Introduction
1 Relationship between Good Nutrition and Health
Macronutrients: Carbohydrates, Proteins and Fats
Classification, Functions, Food sources, Recommended
Dietary Allowances
Digestion, Absorption, Transport, Storage and Excretion of
Macronutrients
2 Nutrition Science –Micronutrients
A. Vitamins- Fat and Water Soluble
Functions, Food sources, Recommended Dietary
Allowances
Absorption, Transport, Storage and Excretion of water
soluble vitamins
Functions, Food Sources, Deficiency Diseases,
Recommended Dietary Requirements
B. Minerals: Major and Trace
Functions. Food sources, Recommended Dietary
Allowances
Absorption, Transport, Storage and Excretion of Minerals
Functions, Food Sources, Deficiency Diseases,
Bioavailability
C. Limiting Nutrients in children’s diets & steps
to overcome them
UNIT-IV Concept of Dietary Guidelines and Recommended Dietary
Allowances 15%
Dietary Guidelines for Americans, Indians
Planning menus that comply with nutrition for school meal
& breakfast programmes
Dietary specifications for salt, saturated fat, trans fat and
sugars
Role of the menu in controlling costs within a school
nutrition program
Influence of customer feedback on menu planning
UNIT-V Food Service Management: Marketing, and Merchandising
Strategies 10%
Importance and various marketing strategies
Various merchandising strategies
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PRACTICAL
Objective:
Students are provided with basic culinary skills, as well as classic
and modern cooking techniques and knowledge. Topics discussed,
first in theory, then demonstrated in the kitchen, include vegetable
cuts, stocks, sauces and soups, as well as basic meat, poultry, fish
and seafood preparations. Proper sanitation and food handling
procedures are emphasized. Students are expected to learn and use
proper food preparation terminology.
Unit VI Menu Standardization and Nutrient Calculation 10%
Unit VII Planning Preparation and Costing School Meals (Cyclic Menu)
(Different age groups) 15%
REFERENCES
1. Theory of Cookery by K Arora, Publisher: Frank Brothers
2. Bakery & Confectionery by S. C Dubey, Publisher: Society of Indian Bakers
3. The Professional Chef (4th Edition) By Le Rol A.Polsom
4. Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman
5. Practical Cookery by Kinton and Cessarani
6. Theory of Catering byKinton and Cessarani
7. Practical Professional Cookery by Kauffman and Cracknell
8. Larder Chef by M J Leto and W K H Bode Publisher: Butterworth- Heinemann
9. Purchasing Selection and Procurement for the Hospitality Industry by Andrew Hale Feinstein
and John M. Stefanelli
10. Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu
11. Cooking Essentials for the New Professional Chef
12. The Professional Pastry Chef, Fourth Edition by Bo Friberg Publisher: Wiley and Sons INC
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda Faculty of Family and Community Sciences
Department of Foods & Nutrition Fatehgunj–Vadodara 390002
Phone - 0265-2795522
Academic year 2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4103
Course Title: Food Service in Workplaces
Credits 05 (3+2)
SEMESTER I Hours/Wk 7
OBJECTIVES
To impart knowledge pertaining to:
1. Practical advice and step-by-step instructions on how to develop a healthy
eating policy for the workplace.
2. Guidelines for healthy workplace catering.
COURSE CONTENT
UNIT-I Importance of Meals Served at Workplace to Improve Health. 15%
1. Guidelines for planning healthy meals for various categories of
employees in workplace
2. Concept of health, balanced diet
3. Concept of low fat diet: Fat substitutes, MUFA, PUFA, ω-3, ω-
6 fatty acids
4. Low calorie diet: Sugar alternatives, salt substitutes
5. Type of fats: blending of oils (use of canola, pomace, olive oils)
and its benefits
UNIT-II Catering for Various Events at Workplace 20%
1. Formal corporate meetings and special events
UNIT-III Functional Foods and Nutraceuticals 15%
1. Definition
2. Importance and criteria
3. Incorporation of various functional foods in conventional
recipes and its benefits
Unit-IV Facilities at Work Place Food Services 10%
1. Menu planning for cafeterias, cafes, coffee shops, kiosks and
canteens
2. Vending machines
3. Mobile food vans
4. Other facilities such as shops and retail outlets that primarily
sell food and drinks
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PRACTICAL
Unit-V Planning and Standardization of Cyclic Menus for 40%
1. Formal events
2. Regular meals for various categories of employees
3. Planning menus for canteens
4. Planning menus for aviation food service
5. Planning menus for railway and airport catering
6. Planning menus for hospitals catering
7. Planning menus for hostel mess and canteen
REFERENCES
1. Theory of Cookery by K Arora, Publisher: Frank Brothers
2 Bakery & Confectionery by S. C Dubey, Publisher: Society of Indian Bakers
3 The Professional Chef (4th Edition) By Le Rol A.Polsom
4 Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman
5 Practical Cookery by Kinton and Cessarani
6 Theory of Catering byKinton and Cessarani
7 Practical Professional Cookery by Kauffman and Cracknell.
8 Larder Chef by M J Leto and W K H Bode Publisher: Butterworth- Heinemann
9 Purchasing Selection and Procurement for the Hospitality Industry by Andrew Hale
Feinstein and John M. Stefanelli
10 Professional Cooking by Wayne Gisslen, Publisher Le Cordon Bleu
11 Cooking Essentials for the New Professional Chef
12 The Professional Pastry Chef, Fourth Edition by Bo Friberg Publisher: Wiley and Sons
INC
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda Faculty of Family and Community Sciences
Department of Foods & Nutrition Fatehgunj–Vadodara 390002
Phone - 0265-2795522
Academic year 2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4104
Course Title: Food Safety in Food Service
Organizations
Credits 04 (3+1)
SEMESTER I Hours/Wk 5
OBJECTIVES
1. To build capacity to comprehend the issues of safety and quality in food
production, handling, processing and trade.
2. Build technical proficiency in undertaking food safety and quality
assurance in food processing chain i.e., from farm to fork.
3. Ensure the safety and quality of food products as per mandatory legal
requirements and voluntary standards to give knowledge pertaining to
the analysis of foods.
4. To enable students to be familiar with food standards, quality criteria
and adulterants.
5. To enable the students to gain knowledge regarding the basic methods
involved in food adulteration.
6. To learn simple tests to determine the quality and adulteration of foods
COURSE CONTENT
UNIT-I A. Food Spoilage and Prevention 20%
1. Types and Causes of spoilage in food
2. Sources of contamination
3. Spoilage of different products (milk and milk products,
cereals and cereal products, Meat, eggs, fruits and
vegetables, canned products)
4. Safe storage, preparation, handling and holding of food
B. Chemical Contamination and Allergens
1. Chemical hazards- heavy metals, pesticides, chemicals
formed during processing, chemicals from packaging
2. Natural toxins
3. Food allergens
4. Effective processing to reduce and/or eliminate chemical
hazards, allergens, toxins
UNIT-II Measures of Food Safety, Risk management and Risk
assessment 10%
1. HACCP
a. Definition, history and HACCP team
b. Principles of HACCP
c. HACCP plans
2. GMP
3. GHP
4. Food safety management system-FSSAI 2006
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UNIT-III Basic Principles Hygiene 15%
1. Components of hygiene
a. Personal hygiene
b. Food hygiene
c. Environmental hygiene
d. Unit hygiene
2. Methods of Sanitation and Hygiene
a. Sterilization and disinfection using heat and chemicals
b. Waste product handling and control- Solid and liquid
waste disposal
c. Control of infestation- Rodent control
UNIT-IV A. Food Laws and Food Standards 15%
1. FSSA 2006
2. Indian standards: BIS, ISI
3. International standards: ISO-9000, 14000, 22000, Codex
Alimentarius, HACCP, GMP, GHP, FSMS
B. Food Composition and Factors Affecting its Quality
Criteria
1. Milk and milk products
2. Fruits and vegetables and their products
3. Flesh foods
4. Sugar and preservatives
5. Beverages: tea, coffee, cocoa
6. Food grains and flours
7. Fats and oils
8. Spices and condiments
PRACTICAL
Unit- V Demonstration of Tests for Detection of Adulterants present in
Perishable Foods 35%
Milk and milk products
Fruits and vegetables and their products
Flesh foods
Unit -VI Demonstration of Tests for Detection of Adulterants present in
Semi-Perishable Foods 35%
Food grains and flours
Fats and oils
Sugar and preservatives
Canned foods
Unit -VII Demonstration of Tests for Detection of Adulterants present in
Non-Perishable Foods 30%
Beverages: tea, coffee, cocoa
Spices and condiments
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REFERENCES
1. Manual of Food Safety Management System, FSS Act, 2006, http://www.fssai.gov.in/
2 Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN:
9788181283498
3 SunetraRoday (2007). Food Science and Nutrition, Oxford University Press.
4 RaghuramuluN ,Madhavan KN and Kalyansundaram S (1983). A manual of laboratory
techniques. National Institute of Nutrition, Hyderabad
5 Wang P. G. Vitha M. F., Kay J. F. (2014), High-Throughput analysis for food safety,
Published by John Wiley and Sons, Inc., New York
6 Ronald H. Schmidt and Gary E. Rodrick. (2002). Food Safety Handbook. Wiley, 1st
edition. Part 1: definition of food safety and characterization of food hazards
7 Bureau of Indian Standards. Food & Agricultural Publications
8 Nambiar V (1994). A Textbook of Food Contamination and Safety. Anmol Publications,
New Delhi.
9 Early R (1995). Guide to Quality Management Systems for the Food Industry. Blackie,
Academic and Professional, London.
10 World Health Organization (1998). Guidelines for Drinking Water Quality, (2nd ed.),
Geneva: Volume 1, 2, 3.
11 Rangana S (1986). Handbook of Analysis and Quality Control for Fruit and Vegetables
Products (2nd ed.). Tata McGraw Hill Publishing Co. Ltd. New Delhi.
12 Sathe AY (1999). A first course in Food Analysis. New Age International (P) Limited,
Publishers. New Delhi.
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002
Phone - 0265-2795522
Academic year
2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4105
Course Title: Food Product Development
Credits 3 (1+2)
SEMESTER I Hours/Wk 5
OBJECTIVES
1. To acquaint the students with the principles of development of food
products.
2. To enable the students to understand different aspects of sensory science
and evaluation and their applications
COURSE CONTENT
UNIT-I Product Development Process: Concept and Management 25%
a. Trends and innovation in food markets
b. Product design and quality: concept, definition, modeling,
design optimization and quality assessment.
c. Standard methods for the assessment of sensory difference
and methods for consumer product testing.
d. Commercial kitchen equipment’s and tools, uses and
maintenance.
e. Molecular Gastronomy: definition, techniques, cooking and
recipes
UNIT-II Designing and Evaluation of the Product 25%
a. Designing for flavour: analysis and definition; developments
in flavour science and technology.
b. Design for texture and sweetness; hot foods, cold foods, new
ingredients, advanced technologies, sugar and fat substitution
c. Designing for shelf life: water activity, preservatives,
ingredient effects and new processing technologies
d. Designing for functionality: ingredient development, novel
foods, legislative provisions
e. Skills for copying established products available from the
market place.
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PRACTICAL
UNIT-III New Food Products: Technical Development 20%
1. Standardization of Equipments, tools and techniques
2. Traditional vs Modernized methods: based on newer
technologies for healthy foods
UNIT-IV Food Product Development and Sensory Evaluation 20%
1. Standardization of food product in the laboratory
2. Threshold tests for the selection of the panel
3. Develop sensory evaluation card for various tests
UNIT-V Market Analysis of the Product 10%
1. Packaging
2. Costing and labeling
REFERENCES
1. Amerine MA (1965) Principles of Sensory Evaluation. Academic Press, New York.
2. Lawless HT and Klein BP (1991) Sensory Science Theory and Applications in Foods.
Marcel Dekker Inc.
3. BIS 6273 (1972) Guide for Sensory Evaluation of Foods. Optimum Requirement.
4. Earle M.,Earle R. and Anderson A. Food and Product Development: Maximizing
success, Woodhead Publishing Ltd, Food Series, No. 64,2001.
5. Bedekar SJ (1991) Marketing concepts and strategies, Oxford University Press.
6. Paine FA, Paine HY (Eds.) (1992) A Handbook of Food Packaging (2nd ed.), Blackie
Academic and Professional.
7.
Charles Spence &Jozef Youssef (2013) Molecular Gastronomy at Home: Taking
culinary Physics about of the lab and into your kitchen, Firefly Books Ltd, ISBN-13 978-
1770852013.
8. Herve This (2008) Molecular Gastronomy- Exploring the Science of Flavor Columbia
University Press, ISBN-10: 0231133138.
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The Maharaja Sayajirao University of Baroda Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002 Phone - 0265-2795522
Academic year
2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGEMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4106
Course Title:Institution Food Service Organization
Credits 3 (3+0)
SEMESTER I Hours/Wk 3
OBJECTIVES
This course will enable students to -
1 Gain knowledge of the types of food services in India, and understand the
characteristics of related food service establishment
2 Acquire details pertaining to various types of food service organizations
3 Get familiarized with the principles of management
4 Understand the process of planning, organizing, directing, delegating and
controlling as functions of management
5 Be trained to use the tools of management
6 To gain knowledge pertaining to various aspects of financial management
in food service institutions.
COURSE CONTENT
UNIT-I Food Services 20%
1. Types of food services
a. Campus food service
b. Food service in commercial restaurants
c. Hotel food service
d. Hospital food service
e. Industrial food service
f. School food service
g. Main differences between formal and informal food
service
2. Meeting the challenges of food service management
a. Major challenges facing foodservice operations
b. Strategies needed to address the challenges
UNIT-II Principles, Functions and Tools of Management in a Food
Service Organization 35%
1. Management
(a) Definition
(b)Principles of food service management
2. Functions of food service management
Planning, Organizing, Staffing, Directing, Delegating,
Coordinating, Motivating, Controlling
3. Tools of Management
a. Organization chart
b. Job description
c. Job analysis
d. Decision making
Communication – Methods and barriers
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UNIT-III Management of Personnel, Space Organization and
Equipment Planning 35%
1. Management of Personnel
a. Recruitment
b. Induction
c. Employees facilities and benefits
d. Evaluation of performance
2. Space Organization
a. Types of kitchens
b. Types of storages
c. Service areas
d. Dining area
3. Equipment planning
a. Selection of equipment
b. Installation and operation
c. Care and maintenance
Unit IV Financial Management 10%
1. Cost concepts
2. Food cost control- Ways to manage costs, minimize loss and to
optimize the processes involved in foodservice operation.
3. Book keeping and accounts
REFERENCES
1.
Boella MJ (1983)
Personnel management in the hotel and catering industry (3rd ed.).
Hutchinson, London
2. Druker PF (1975)
Management. New Delhi: Allied Publishers
3.
Kotas R (1972)
Accounting in hotel and catering industry – Intertext Books.
London: Butler and Tanner.
4. Sethi M and Malhan S (1993)
Catering Management, An Integrated Approach. New Delhi: Wiley Eastern
P.G Diploma in Food Service Management- Foods & Nutrition
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COURSE OUTLINE OF COURSES FOR
SEMESTER II
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002
Phone - 0265-2795522
Academic year
2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4201
Course Title: Entrepreneurship Management
Credits 2 (2+0)
SEMESTER II Hours/Wk 2
OBJECTIVES
1.This course enables the students to develop entrepreneurship abilities and
understand the culture of entrepreneurship development.
2.To enable the students to understand the basic principles involved in setting
up a small scale industry
3.To help the students develop management skills required for setting up a
small scale business
4.To provide opportunities to the students within and outside the institution for
developing necessary operating skills relating to the food industry
5.To develop the right kind of values and attitudes to function effectively in
business.
COURSE CONTENT
UNIT-I Concept of Entrepreneurship 25%
1. Who is an Entrepreneur?
2. Qualities and attributes required for entrepreneurship
3. Soft Skills for Entrepreneurs
4. The entrepreneurial process
UNIT-II Planning a Small Scale Enterprise 25%
1. Business Opportunity Identification
2. Assessing the market: Information gathering techniques,
Principles of market survey, Survey Tools, Preparation of
Schedule, Analysis of survey data
3. Production Programme, Plant Capacity, Manpower Requirements
and Layout
4. Business Plan Format for Tiny and Small Enterprises
5. Resource mobilization
UNIT-III Budgeting, Accounting and Control 25%
1. The Financials of a Project Report
2. Assessing Financial Viability of the Project
3. Bookkeeping and Accounting and Financial Statements
4. Costing and Pricing of Products
5. Working Capital Management
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UNIT-IV Managing a Small Scale Enterprise 25%
1. Marketing Management
2. Applied Management in Business: Learning from Existing
Businesses
3. Legal Requirements
Support Institutions for Promotion of Food Processing Sector
REFERENCES
1. GITCO, (1998), 25 Prospective Food Processing Projects Vol.1— Ahmedabad
2. GITCO, (1998), Gujarat Industrial and Technical Consultancy Organization Limited, 24
Prospective Food Processing Projects—Ahmedabad
3. Government of India, (1993), Ministry of Food Processing in Industry,
Food Processing Industries in India: Investment Opportunities—New Delhi
4. Patel, J.B. and Allampally, D. G. (1991), A Manual on How to Prepare a
Project Report, EDII, Ahmedabad.
5.
Patel, V.G., Entrepreneurship Development Programme in India and Its
Relevance to Developing Countries, Ahmedabad, Entrepreneurship
Development Institute of India, 1987.
6. Patel, V.G., Innovations in Banking: The Gujarat Experiments, Bombay,
Industrial Development Bank of India, Oct. 1981, pp.2–10.
7. Porter, M.E., (1990), The Competitive Advantage of Nations, Free Press
New York.
8. www.ediindia.org, www.fssai.gov.in
9. Entrepreneurship Development - MSBTE
10. Innovation & Entrepreneurship – Peter Drucker
11. The culture of Entrepreneurship – Berger
P.G Diploma in Food Service Management- Foods & Nutrition
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The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002
Phone - 0265-2795522
Academic year
2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4202
Course Title: Continental Quantity Food Production
and Services
Credits 5 (1+4)
SEMESTER II Hours/Wk 9
OBJECTIVES
1. To provide basic understanding on role of various ingredients in bakery and
confectionery.
2. To acquaint the students with the various types of bakery and confectionery.
3. To provide intense hands on training in standardization and preparation of
bakery and confectionery.
COURSE CONTENT
UNIT-I Bread and Cakes 10%
1. Flour: Types of flour, gluten content, selection of flour for
breads and cakes
2. Leavening agents, types, role in cake making.
3. Role of yeast, sugar, salt, fat and liquid in bread and cake
making
4. Methods of bread and cake making and faults in bread and
cake making
5. Healthy products through substitution of ingredients and
processing
UNIT-II Confectionery and Desserts 10%
1. Chocolate based confectionery – role of cocoa, sugar, fat,
milk and milk solids in chocolate based confectionery
2. Hot and cold desserts- Caramel Custard, Bread and Butter
Pudding, Soufflé, Mousse, Steamed Pudding
UNIT-III Soups, Main Course and Accompaniments 10%
A. Stocks, Soup and Sauces
1. Stocks, soup & sauces - classification and types.
2. Soup garnishes and accompaniments.
3. Sauces-classification of mother sauces with derivatives.
4. Proprietary sauces and compound butters.
5. Accompaniment and garnishes.
6. Healthy versions through ingredient substitution
B. Main Course
1. Pasta – long, ribbon cut, extruded and stuffed
2. Mexican – Enchiladas, tortillas, nachos, burritos quisadilla
3. Rice preparations – risotto
C. Hors d'Oeuvres& Salads
1. Horsd’Oeuvre
2. Salads & dressings
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PRACTICAL
Unit IV Bakery Organizational Structure 70%
1. Introduction to basic equipment used in bakery industry and
their use
2. Standardisation and preparation of Simple and enriched bread
recipes-
Bread Loaf (White and Brown)
Bread Rolls (Various shapes)
French Bread
Multi grain bread
3. Standardisation and preparation of Simple and enriched Cakes,
recipes (eggless, with egg and substitution of butter with oil)
Sponge
Fatless
Swiss roll
Fruit Cake
Chocolate cake
4. Assembling and decorating cakes - Making and using piping
bags, piping techniques
Butter Cream
Fresh cream
Royal icing
Truffle
Fondant
Gum paste
Marshmallow
5. Standardisation and preparation of simple cookies (substitution
of hydrogenated fat)
Nan Khatai
Golden Goodies
Melting moments
Chocolate chip Cookies
6. Chocolate confectionery
Truffles
Liqueur chocolate
Rocks
Chocolate dips
Fondue
Chocolate fillings and desserts
7. Sauces – Mother sauce and derivatives
8. Soups – Basic stock and soups
9. Salad dressings- basic and healthy versions
10. Cooking of main course dishes
11. Salad arrangement
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REFERENCES
1. Sethi Mohini, Rao E. S. (2011). Food Science Experiments and Applications. Second
edition. CBS Publishers, New Delhi.
2. Thangam Philip (2010) Modern Cookery: For Teaching and the Trade Volume, Orient
Longman
3. W. P. Edwards (2007), The Science of Bakery Products
4. Yogambal A. (2010) Textbook of Bakery and Confectionery, PHI Learning, New Delhi
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The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002
Phone - 0265-2795522
Academic year
2015-16
POST GRADUATE DIPLOMA IN FOOD SERVICE MANAGMENT
YEAR I Course Type: Compulsory Course
Course Number: FDN4203
Course Title: Indian Quantity Food Production and
Services
Credits 10 (0+10)
SEMESTER II Hours/Wk 20
OBJECTIVES
To prepare the students to cater to the need of the industry, it is important to
inculcate in them sound knowledge of the principles of Food Production so that
they can be put to use in an efficient & effective way.
COURSE CONTENT
UNIT-I Introduction to Quantity Food Production - Industrial,
Commercial and Institutional (Hospitals / Schools) 10%
1. Factors influencing eating habits, sectors of hospitality/
Catering Industry.
2. Essentials of Indian food preparation.
3. Demonstrations to familiarize the students with the following:
a. Introduction to various tools and their usage.
b. Introduction to various commodities. (Physical
Characteristics, weight & volume conversion, yield testing,
etc.)
c. Food pre-preparation methods
d. Use of different cooking methods.
UNIT-II Quantity Food Production - Main Menu 20%
1. Planning of quantity food production of main menus
2. Standardization of quantity food production of main menus
(Plated and Buffet Menus)
3. Costing of main menus and arriving at the pricing of the
main menus.
4. Quantity food production of main menus
UNIT-III Quantity Food Production – Breakfast Menus 20%
1. Planning of quantity food production of breakfast menus
2. Standardization of quantity food production of breakfast
menus
3. Costing and pricing of breakfast menus
4. Quantity food production of breakfast menus
UNIT-IV Quantity Food Production – Formal Meals 20%
1. Planning of quantity food production of formal meals.
2. Standardization of quantity food production of formal
meals
3. Costing and pricing of formal meals
4. Quantity food production of formal meals
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UNIT-V Quantity Food Production – Desserts 15%
UNIT-VI Quantity Food Production – For Various Occasions 15%
REFERENCES
1.
Ceserani V and Kinton R (2004)
Practical Cookery, 10th edition
Hodder Education, London ISBN-10: 0 430 81147 1
2.
Ceserani V and Kinton R (2003)
Theory of Catering, 10th edition
Hodder Education, London ISBN-978 1444 12376 0
3.
Andrews S (1982)
Food and beverage service: Training Manual.
New Delhi: Tata McGraw Hill.
4.
Edwards R (1979)
Running your own business.
London: Oyez Pub. And Ward Lock.
5.
Harris N (1984)
Meal management (6th ed.).
New York: Mac Millan.
6.
Sethi M, Malhan S (1993)
Catering management: An integrated approach.
New Delhi: Wiley Eastern.
7. Wailey BH (1980)
Production management handbook. U.K.: Gower Publishing.
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From the academic year 2012-13 onwards, the students’ academic performance in each
course offered during a semester is evaluated on the scale as shown below:
GRADE POINTS DESCRIPTION DIVISION/GRADE RANGE
10 OUTSTANDING O 9.01 – 10.00
9 EXCELLENT A 8.01 – 9.00
8 VERY GOOD B 7.01 – 8.00
7 GOOD C 6.01 – 7.00
6 FAIR D 5.01 – 6.00
5 AVERAGE E 4.01 – 5.00
4 DROPPED F 0.00 – 4.00
Pattern of Assessment:
A students’ academic performance in a particular course is evaluated through a Mid
Semester (MS) examination having Internal Assessment (IA) at the faculty level and
the End Semester (ES) examination i.e. University Examination (UA).
The weightage of mid semester and end-semester examination shall be 30% and 70%
respectively.
Passing shall be decided on the combined result of Mid-Semester and End-Semester
Examination in the respective courses.
In the event of a student remaining Absent at mid semester (Internal Assessment) the
candidate can be given an additional chance of internal assessment (i.e. a re-test)
where complete syllabus of the course paper is mandatory.
If a candidate fails to appear in the additional examination (re-test), his/her
performance shall be nullified for all future consideration for that course/paper.
The examination of odd semester(s) and Even Semester(s) will take place
simultaneously, the examination of lower semester (i.e. I) shall, however, be prior to
respective even semesters (i.e. II).
A candidate, who has undergone a regular course of study in Semester-I, shall be
eligible for upward movement/promotion to Semester-II.
However, respective candidate shall be eligible for the award of Degree/Diploma, on
successful completion of all the Courses/Papers/Subjects of the respective Programme
of study.
Time for Completion of Programme:
A candidate shall deem to remain a student only as per following criteria:
Duration of Studentship = n+2, for n ≤ 2
GRADE CREDIT SYSTEM OF EVALUATION
P.G Diploma in Food Service Management- Foods & Nutrition
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Where ‘n’ represents duration of the programme (in years) of admission, for example:
Duration of Programme Duration of studentship
/Max time to complete a programme (Yrs.)
1 Yr.+2
3 Yrs.
After expiry of the maximum period as stipulated the candidate shall cease to be a student of
the programme. In extra ordinary circumstances, the Vice-Chancellor may constitute the
committee for scrutinizing the cases of candidate(s) who have successfully completed at least
60% of courses / papers. On the recommendation of a committee, the Vice-Chancellor may
accord eligibility to such candidate(s) by ONE YEAR and permit a candidate for TWO
ADDITIONAL CONSECUTIVE CHANCES for appearing in the examination in order to be
eligible for the award of degree / diploma.
Description of Declaration of Result:
The status of the students with respect to current semester as well as consolidated
performance of previous semester(s) shall be represented in the Statement of Grade (SoG) as
“COMPLETE” or “INCOMPLETE”, as applicable.
ODD Semesters “COMPLETE, INCOMPLETE, ABSENT”
EVEN Semesters “COMPLETE, INCOMPLETE, ABSENT” “OUTSTANDING,
EXCELLENT, VERY GOOD, GOOD, FAIR, AVERAGE,
DROPPED”
Inspection of Answer Books:
In order to have transparency and openness, the answer books shall be placed for
“Inspection” centrally at the University Assessment only. The candidate desiring to inspect
his/her own answer book(s) for one or all course(s) / paper(s) shall have to apply to
Examination Section along with the payment of Rs.1000/- per course / paper. ‘Inspection of
Answer books’ shall be carried out in presence of Dean of the Faculty and the Chairman of
the concerned course(s) / paper(s) along with the team of examiners, if required. The
completed form along with required fees per course/paper should be submitted within seven
(07) working days after the date of declaration of result of the concerned examination by the
University.
Department of Foods and Nutrition
Faculty of Family and Community Sciences
The Maharaja Sayajirao University of Baroda
Vadodara, Gujarat 390002
Website: www.msubaroda.ac.in
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