pg.

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.
3

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

LEARNING OBJECTIVES of 1st week: Introduction to Food Service Management

1st week
Orientation to hospitals and their departments
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?)
LEARNING OBJECTIVES OF 2nd week: menu planning and table setting

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

4th 5th week

Interactive session
Definition
Importance
Food safety protocols
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

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)
Development of product
Its costing
Packaging
Sale
Sensory evaluation and make a report on it.

Food Services:In food services i visit some cafeterias .On basis of some evaluation criteria i
6

inspect those cafeteria and made evaluation reports.

There are following cafeterias that i visit in Lahore during my internship
Fatima Memorial Hospital Cafeteria
Descon Head Quarter Cafeteria
Hameed Latif Cafeteria
Chili Chutney Restruant

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

Menu:The menu of FMH 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
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,
8

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.

Summary and Suggestions

Comments;
1. Prices are too high.
2. Slow reception.
3. Glass are unclean and drinking water too.
Suggestions;

1. Prices of food commodities should be revised by eliciting cafe Budget.

2. Cafe supervisor should check out cleanliness after every hour.
3. Pure water should be provided.

10

11

12

13

Descon Headquarter Cafeteria

I visit and inspect Descon Headquarter 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

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

14

 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.
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.

Hameed Latif Cafeteria

I visit and inspect Hameed Latif Cafeteria. There are following aspects of inspection.
Menu
15

 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
16

 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.

Chili Chutney Eatery

I visit and inspect Chili Chutney Eatery. 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

Menu:There is Variety of food items. The menu is displayed in Cafeteria. The menu

17

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.
18

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

19

3rd CNDE Workshop at FMH

3rd Continuing Dietetics & Nutrition Education Workshop (CDNE) on Medical Nutrition
Therapy and Role of Nutraceuticals in Heart Diseases
1 INTRODUCTION
On Saturday, 23rd April, 2016, School of Nutrition, in collaboration with Nur
International University conducted a workshop on Medical Nutrition Therapy and Role of
Nutraceuticals in Heart Diseases. The guest speaker was Dr. Azmat K. Majeed, president
of Natures Way of Prevention and Cure, a nonprofit organization dedicated to research
on orthomolecular therapies for modern day diseases. Well known as lecturer, writer and
researcher, he frequently conducts nutrition seminars around the world.
2 OBJECTIVE
The objective of conducting this workshop was to spread awareness among nutrition
students, nutritionists and other doctors about the nutritional needs of a cardiovascular
patients as it is one of the leading causes of death in the world right now. Therefore, in
order to ensure a speedy and healthy recovery with minimally invasive procedures and
the least complications, it is important that the doctor and the nutritionist work together
on forming a proper treatment plan keeping in mind the need for a proper diet with
adequate calories and nutrients.
Prepared by Mah Hoor Zia Assistant Director Marketing
3 PROGRAM
20

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

Nutrition Camp and Bake Sale at FMH

21

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.

22

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.

Visit to Food outlets

Jalal Sons :-

(Main Market Gulberg)

Brand Name:
Daali & Zoya
Daali:

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

Organic Product Development;

Brand Name
List of Organic products
Cost of Production
Packaging
Marketing

Food Commodities for Product Development

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
24

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

Visit to Avari Hotel

Kitchen Visit
Menu
Food Safety
Event Management
Food Hygiene
Quality and Taste Evaluation

25

 Visit to Falettis Hotel

Kitchen Visit
Menu
Food Safety
Event Management
Food Hygiene
Quality and Taste Evaluation

IN-PATIENT FOOD SERVICES

26

Introduction to In-patient Food Services at Fatima Memorial

Hospital
Patient Food Services provides balanced, nutritious meals for inpatients.
The

Department

of

Food

and

Nutrition Services will

deliver

patient trays. Patient satisfaction with meals is very important. For this
purpose

we

have

specialized

team

Nutritionists, food service

supervisors

and

of
an

dietitians,
executive

Clinical

chef

who

collectively plan menus and implement quality assurance measures.

OBJECTIVES
Objectives of this valuable service include: Bring FMH to the standards of any international hospital, where outside food is
not allowed to the patients for the sake of their own health and fast recovery.
To provide a healthy and nutritious food to private and general patients at an
affordable cost
To increase the goodwill of hospital in the short and long run.

27

28

Patient Health and satisfaction

Food service programs will focus on patient satisfaction and patient choices with
doctor and dietitians consultant. We will offer a wide range of menu options, as
well as a willingness to accommodate unique patient requests. Particularly in the
inpatient setting, dietary restrictions are an important consideration for many
medical conditions, and food services must supplement their services with
additional nutritional consultation.

Diet available for the patients

Low cholesterol Diet
Diabetic Diet
Soft Diet
Liquid Diet
Full fluid Diet
2gm Na Diet
4gm Na Diet
Low protein diet
High protein diet
Dialysis diet

Clear liquid diet

This diet is usually prescribed for a short time. It is used before and after
procedures or surgery and when you have nausea or diarrhea.

29

Sample menu - clear liquid diet

Breakfast:
1 glass fruit juice
1 cup coffee or tea (without dairy products)
1 cup broth
1 bowl gelatin
Snack:
1 glass fruit juice
1 bowl gelatin
Lunch:
1 glass fruit juice
1 glass water
1 cup broth
1 bowl gelatin
Snack:
1 ice pop (without fruit pulp)
1 cup coffee or tea (without dairy products) or a soft drink
Dinner:
1 cup juice or water
1 cup broth
1 bowl gelatin
1 cup coffee or tea

Full liquid diet

A diet of liquids is usually prescribed for a short time as a transitional diet between clear
liquid and solid foods. This diet contains milk and milk products.

30

Sample menu - full liquid diet

Breakfast:
1-cup of fruit juice
1/2 -cup of hot cereal
8 ounces of eggnog
8 ounces of whole milk
Hot tea with sugar and lemon
Lunch and Dinner:
3/4 -cup of strained creamed soup
1-cup of juice
1/2 -cup of ice cream
1/2 -cup of pudding
8 ounces of whole milk
Hot tea with sugar and lemon, salt, and pepper

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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Sample menu low cholesterol diet

Breakfast:
1 cup oat cereal/porridge
1 cup low fat milk
1 glass fruit juice
1 cup coffee or tea
Snack:
2 fruits (apple and banana)
Lunch:
2 glass water
1 bowl fresh vegetable salad
1 Roti + 1 cup lentils
Snack:
1 cup green tea
Dinner:
2 glass water
1 piece chicken / fish with steamed vegetables
1 cup fruit salad

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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.

Sample menu diabetic diet

Breakfast:
1 egg + 2 slice bran bread
1 cup low fat milk
1 glass fruit juice
1 cup tea
Snack:
1 glass Buttermilk (lassi)
Lunch:
2 glass water
1 bowl fresh vegetable salad
1 Roti + 1 cup chicken with gravy
Snack:
1 Apple
Dinner:
2 glass water
33

 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:

34

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.

Sample menu soft diet

Breakfast:
`1 cup Porridge
1 cup low fat milk
1 glass fruit juice or 1 banana
1 cup tea
Snack:

35

1 glass Buttermilk (lassi)

Lunch/Dinner:
2 glass water
1 cup Khichri +1 cup yogurt

Quality Control
Stringent quality control measures are in place to ensure patient satisfaction.Food service
supervisor

audit food

temperatures,

tray

accuracy

and

tray

distribution. Patient satisfaction surveys provide valuable feedback and identify

opportunities for improvement.

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.

36