Professional Documents
Culture Documents
Part – I
A LA RECEPTION
GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’
Ø Ne’gation
VIVA
Nombres
Course Objective:
Unit – I
Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the
definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – different kinds of
transformation of sentences.
A) Simple, compound & complex sentences
B) Active & Passive Voice
C) Degrees of Comparison
D) Affirmative, Negative, Interrogative etc.
E) Reported Speech
Unit –III
Expressive skills
Proper use of idiomatic expressions
Proper use of Phrasal verbs
Unit –IV
Comprehension
Answering the advertisement / Interpreting the chart
Hints Developing
Précis writing
Reference Books
UNIT-II
UNIT-III
Mis – en – scene & Mis – en – place (definition & procedure)
Laying covers for different meals & menus (laying, relaying table cloths
& serviette folds)
Rules and procedure for service of a meal
Latest concepts of service (menu + rate only for host knowledge)
Methods of service
1. French/American
2. English/Russian
3. Indian Thali / Leaf Service
4. Basics of Room Service
5. Basics of Banquets.
UNIT-IV
Classification of beverages
Classification of non-alcoholic beverages
Stimulating – Coffee, Tea, Cocoa
Refreshing – Aerated, Non-Aerated (Fresh Juices)
Nourishing – Milk & Malt beverages
Classification of alcoholic beverages
UNIT-V
Simple Sales Control System
Necessary & Function of a control system
F&B Control system
K.O.T. manual, Computerized
Cash & Credit handling
Making Bill – Manual, Computerized
I SEMESTER
FOOD PRODUCTION THEORY –I
CORE-I (08U HM 1401)
UNIT –I
Introduction to culinary arts.
Details of HACCP – the steps of the HACCP system: explanation and
application of HACCP principles.
Personal hygiene – Food safety standards for employees, controlling
Infectious diseases. Why proper hand wash is essential, use of
disposable gloves, prevention of cross contamination.
Kitchen Hygiene – Standard sanitation operation procedures, cutting
board sanitation, colour coding of boards, equipment sanitation, dish
washing machine, triple sink method of washing, vegetable disinfections
with chlorine, storage-dry and wet, FIFO, Date coding, use of
thermometers, calibrating and various types.
HACCP temperature standards – Cold storage, Deep freezer,
temperature danger zone, thawing – safe ways, blanching, reheating and
cooling, holding temperature, record keeping.
Hierarchy & Kitchen staff
Kitchen Layout – Definition, Types, advantages and specifications.
General Layout of Kitchen in small, medium and large Hotel
Different Equipment used in Production – Light, Medium, Heavy
Safety procedure in handling Equipment.
UNIT-II
UNIT-III
PRINCIPLES OF FOUNDATION COOKING
Stocks
Definition of stock
Types of stock
Preparation of stock
Recipes
Storage of stock
Uses of stock
Liaison
Roux
Cream
Blood
Egg Yolk
Beurre manie
Farinaceous products
UNIT-IV
SELECTION, CLASSIFICATION, CUTS & USES OF
Vegetable
Fish
Meat (Lamb, Port, Veal, Beef)
Poultry
Introduction of regional cuisine (North, South, East and West) Heritage and
characteristics & specialities of each region Geographical and Historical
influence of Indian cuisine Traditional foods of the following states :
Kashmir, Punjab, Rajasthan, Gujarat, Goa, Maharashtra, Andhra Pradesh,
Karnataka, Kerala & Tamil Nadu, Bengal.
Specialty Indian Cuisines: - a. Moghalai, b. Hyderabadi, d. Dum-Pukth, e.
Chettinad
Specialty Indian Community cuisine: - a parsi, b. Bohri, c. Jain, d. Brahmin
I SEMESTER
FOOD PRODUCTION PRACTICAL –I [INDIAN]
CORE-II (08U HM 1402)
Hyderabad
1. Gosht Briyani
2. Mirchi-Ka-Salan / Bagara Baingan
3. Dum-Ka-Murgh
4. Boorani Raita
5. Double-Ka-Meetha
Kerala
Punjab
1. Lassi
2. Aloo Paratha Makkai-Ki-Roti
3. Paneer Makhni Dal Makhani
4. Machli Amritsari
5. Pudina Pulao
6. Gajar – Ka-Halwa
Kashmir
1. Kashmiri Pulao
2. Mutton Roganjosh
3. Rajma Gogji
4. Kahmiri Khameeri Roti
5. Adrakwala Murgh
Maharashtra
PART – 2
AU RESTAURANT
Parallel grammar course and vocabulary from the text Le Nouveau sans
frontiers and French for Hotel Management and Tourism Industry
GAMMAR
La conjugaison pronominale
VIVA
Course Objectives :
Unit – I
Phonetics
Transaction
Stress
Tunes in connected speech (word groups, speech rhythm)
Unit –II
Dialogue writing
Formation of questions (using WH, how type questions) and answers
(agreement / disagreement)
Question tags
Unit – III
Verbal response to situations
Verbal etiquette / face to face and telephonic conversation with clients
Unit – IV
Unraveling the captions in journals
Word pictures
Error Identification and correction
Unit – V
Description : Location, thing, hotel reservation food, place of picnic and sigh
seeing – preparing speech.
REFERENCE BOOKS:
Hotel classification
Types of rooms & configuration of rooms
UNIT-II
ORGANISATION STRUCTURE OF FRONT OFFICE &
HOUSEKEEPING DEPARTMENT
UNIT-III
UNIT-IV
HOUSEKEEPING DEPARTMENT
UNIT-V
H.K & F.O REGISTERS MAINTAINED
Key handling procedures
Lost and found procedures
Registers maintained in department
Safety and security
II SEMESTER
FRONT OFFICE & ACCOMMODATION OPERATION
PRACTICAL-I
CORE-III (08U HM 2403)
OBJECTIVE:
To help the student to achieve an in depth Knowledge of
Taking Bookings.
Receiving and registering the Guest.
Baggage handling procedures
Front office cashiering procedure.
To familiarize the students with the actual working procedures
To know to handle all types of cleaning equipment’s and material
correctly
To help prepare work procedures and job procedures
To be familiar with cleaning of various surfaces
Handling Enquiries
Handling Guest Requests
Knowledge of the City and surrounds
Knowledge of the Innovative Developments in the Hotel Industry.
Knowledge of Traiff
Basis of charging, Rack Rates.
Tariff fixation.
Rates offered
Maintain and Use of the Guest Information Directory.
Using the guest History System,
Taking Messages
Knowledge of Source Modes and types of Reservation
Processing a reservation
Non Automated Reservation
Fully Automated Reservation
Confirming a reservation
Cancellation and amendments.
Pre registration activity.
Preparation of Arrival and Departure Lists
Receiving Guests
Guest registration Procedures (F.I.T., Groups. V.I.P, V.V.I.P)
Knowledge of;
In-Room Check in
Self Check in
Registration records and procedures
Concierge:
Responding to questions about service and events
Making Booking (Airlines, Bus, Train, Theatres etc.,)
Bell Desk
Errand cards
Handing Gusts Baggage
Handling left luggage (Procedure and records maintaining)
Valet Service
Valet Parking (Procedure and Record maintaining)
Cashiering
Guest departure procedure
Encashing foreign currency, Travelers Cheque
Handling debit and Credit Cards
Safety locker (Procedure and record maintained)
Tamil Nadu
1. Kozhi Rasam
2. Yeravaruval
3. Chicken Chettinad
4. Uralai Roast
5. Beans Usili
6. Sambar
7. Samba Soru
8. Pusanikai Halwa
Goa
Breakfast Menu
UNIT-I
INTRODUCTION TO COMPUTERS
Computer Systems, Advantages and disadvantages, Origin and history Various types,
Network (LAN/MAN/WAN)
LINKING (time sharing/Ring/bus/star)
Kinds and components of a Computer, Hardware, Software, Operating Application
(higher Level Languages/Utility), Compiler & Interpreter Components of a Computer
ELEMENTS OF A COMPUTER SYSTEM
Central Processing UNIT, Clock Speed, Chips, Input & Output devices Storage
devices, Manipulating date, Binary terms, ASCII Code Ports (Serial & Parallel),
Control cards, Real time clock, CGA Card
KEYBOARD OPERATION
Special symbols, Special Keys, Monitor (Colour/Monochrome)
OPERATING SYSTEMS
Fundamentals of Operating systems-Uses of Operating Systems.
UNIT-II
WORD PROCESSING
Capabilities of Word Processing – MS WORD
UNIT-III
Introduction to Database Management Systems:
Kinds of DBMS Packages, Dbase III plus, Field, record, file-types of files, Creating
database file.
Naming field, Types (Character, Numerical, Memo, Logical, Date) Width, Same
structure.
Modify Structure.
Deleting Field, Inserting Field, Changing the type of width etc., of any field.
Display structure, Display Status, Changing default drive, Quit.
Retrieve the structure created in Exercise-I.
Append, Enter data, Edit Record (backspace, del), Moving between Records.
Save.
Viewing data, using, display, list, display all / display.
Exercise-VIII
Use the following commands-Goto, Skip, Edit, Del, Pak, Append, Browse.
Exercise-IX
Indexing, Sorting, Printing.
Exercise-X
Search, Global replace and Change, Locate and continue, Insert and recording in a
field.
Exercise-XI
Create a database file with name, Entering a memo, Saving a memo, Display a memo.
Exercise-XII
Label Creating, Generating & Printing tale, Calling directory in Dbase, Copy a
structure.
Append, Delete / erase a file, Rename in a file.
Exercise-XIII
Creating, generating and printing a report form.
REFERENCE BOOKS:
III SEMESTER
HOTEL FRENCH – III (08U3LF3)
Part – 3
Dans Les Autres Services
Parallel grammar course and vocabulary from the text le Nouveau sans
frontie’res and French for Hotel Management and Tourism Industry.
Grammar
VIVA
Modes of Expressions
Ø Affirmative
Ø Negative
Ø Interrogative
Ø Exclamatory
Unit – II
Thought fillers
Homophones
Unit – III
Dialogue practice
Reported speech
Unit – IV
Precise Writing
E-mail message preparation
Minutes of the meeting – hints on staff meeting of concern.
III SEMESTER
FRONT OFFICE & ACCOMMODATION OPERATION
THEORY– II
ALLIED-IV (08U HM 3304)
UNIT-I
LINEN MANAGEMENT
Laundry
Duties and responsibilities of laundry staff (laundry manager,
shift-in-leader, dry cleaning supervisor, spotter, spotter cum
presser, laundry clerk, valet runner, laundry attendants)
Importance and principles
Flow process of industrial laundering (collection,
transportation, arrival, sorting, weighing, loading washing,
rinsing, starching, hydro-extraction, unloading, tumbling,
finishing. [Calendar/steam press] folding, airing & storing,
transfer and use).
Stages in wash cycle (flush-suds-bleach, rinse and sour &
soft-extract, break and soaking)
Role of laundry agents
Classification of laundry agents (synthetic detergent, built
soap detergents, enzyme action detergents- explain briefly)
Pitt scale and its relevance in laundering
Other laundering agents (alkali, bleaches, sour, conditioners,
starch)
Dry-cleaning
Guest laundry
Services offered (dry-cleaning, washing, ironing: -express and
normal)
Collection and delivering laundry
Care and laundering guest articles
Advantages and disadvantages of – off premises and on
premises laundry
UNIT-III
ACCOUNTING
UNIT-IV
NIGHT AUDITING
Functions of the night auditor.
The role of the night auditor
Cross - referencing
Guest credit monitoring
Daily & supplementary transcripts
The night audit process
Complete outstanding postings
Reconcile room status discrepancies
Balance all departments
Verify room rates
Verify No. Shows
Post room rates & Taxes
Prepare Reports
Guest relations
Complaints
Identifying complaints
Handling complaints
Follow-up procedures
UNIT-V
Flower arrangement
REFERENCE BOOKS:
UNIT-I
UNIT-II
UNIT-III
UNIT-V
UNIT-I
BANQUETS
At the end of this unit, the students will have a knowledge about the Banquet
department and its function.
Banquet Introduction
Organization structure - Layout of a Banquet Department – Duties and
responsibilities of each staff.
Formal Functions
An introduction - Booking and organisation of formal functions to
include – facilities offered - Secretariat service, PA system. Audio visual
aids. (OHP, Multi media projector, flipcharts, Slide projectors,
Kaleidoscope - Tabling seating arrangements, layout, Calculating space
for set up of tables, Allotting stations, Addressing & preparing toast and
order of service.
Banquet function prospectus - format and purpose
Compiling & making special Banquet menus, conference menus and
state banquets.
Informal Banquets
Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a
buffer (High tea/B.F./Lunch Dinner), Planning for a cocktail dinner -
staffing – arranging the buffet centre /counters.
Off-premises Catering (Out catering) - Planning of the function
(Cooking and service off premises and only service off premises)
complications and Specialisation of Off - premises catering to be
discussed in detail.
UNIT-II
BASICS OF MENU ENGINEERING.
Gueridon Service - Introduction
Introduction - Special Equipment's used - Care & Maintenance of
equipment - Taking order for Gueridon Service - General points to be
remembered while serving from a gueridon - Sequence of service - The
Gueridon (lay out diagram) – An introduction to carving - Explanation
of a few dishes involving work on the Gueridon (Crepes suzette. Steak
Diane)
Planning of Bar - Allocation of Area - Designing of Bar - Furniture and
Furnishings - Atmosphere - Interior decoration etc. - Selection and
Purchase of Equipment - Cutlery, Crockery and Glassware's - Linen
ware - Bar Equipment's - Still Room Equipment's
UNIT-III
PLANNING AND DESIGNING RESTAURANT
UNIT-IV
BEVERAGE COSTING
UNIT-V
FUNCTIONS OF FAST FOOD UNITS
Objective : At the end of this unit students will have a wide knowledge of the
fast food-its concept & history and functioning of fast food units
Storage areas
Receiving station - unloading dock, distribution area, mechanical & mobile
devices, Record keeping. Receiving procedures - Refrigerator storage (Storage
freezer, Processing Freezers, Coolers, Thawers)
Production Area
Guidelines for the selection of equipment-study of a few commonly
used equipment’s like-convention ovens-steam cookers-Micro Ovens-
Deep fat pressure fryers-Char Boilers-Grills broilers-other small
equipments like High speed S/W maker, Vegetable slicer, grater,
Shredder, waster compactor unit, counter top blenders, vending
machines (Coffee, S/W, Milk) Rotary toasters etc.,
Basic concepts of Microwave Cooking
Essential compounds, and how it operates-Advantages & disadvantages
-Application.
Use of convenience foods in fast food-Definition-Advantages-
disadvantages
Nationality & Ethic dishes of certain countries like
Mexican (Tacos, Buttitos, enchiladas, Refritos)
Italian (Pizzas, lasagne, Ravoli )
American (Burgers, Salads)
Indian (Chats)
Coffee Bars & Tea boutiques
III SEMESTER
FOOD PRESERVATION
SKILL BASED ELECTIVE-II (08U HM 3802)
Unit-I
Introduction to Food preservation, Importance of Preservation, food
Spoilage, Food Poisoning, Food Intoxication, food Infection, Sanitation and
health. (Definitions and two examples for each topic). Principles of Food
Preservation.
Unit-II
Food Preservation by use of high temperature-sterilization (canning,
aseptic canning, hot packing) pasteurization and blanching.
Unit-III
Food Preservation by using evaporation and drying-factors influencing
evaporation process, sundrying, artificial drying, Drying equipments-Hot air
drier, drying by contact with heated surface, dehydration of vegetables, fruits,
meat, fish, egg and milk.
Unit-IV
Food Preservation by fermentation & pickling-Types of fermentation,
wines, beer, ale, cider, vinegar, vinegar making, preparation of yeast starter,
pickled fruits and vegetables, Sauerkrant, Olives, Pickled Meat.
REFERENCE BOOKS:
Part – IV
CORRESPONDANCE HOTELIERE
GAMMAR
Ø Les pronoms en et Y
Ø Comparatifs et superlatives
Ø Le subjonctif pre’sents
VIVA
La Publicite’
Les Journaux
L’Internet
Basics of English
Errors in sub Verb agreement
Spot the error
Sentence Completion
Role of auxillary verbs in conversation
Unit –II
Unit – III
Vocabulary skills
Spell Check
Mis spelt worlds
Fill up the context with appropriate words
Tense / voice forms
Unit – IV
Report Writing
Expansion of proverb / maxims
General essay
Paragraph writing
Letter writing
Unit – V
OBJECTIVE:
Unit – I
Unit – II
Food Adulteration
Types of common food adulterants test to detect food adulteration. Laws
to prevent. food adulteration Food standards food additives
Food Preservation
Principles of Food preservation use of low and high temperature,
chemical preservatives, Irradiation deep-freezing, canning and
sterilization use of preservatives and their standards.
Unit – III
Unit – IV
Nutrition and healthy eating, five food groups = balanced diet for - diabetic
patients, sports persons fat free, high fiber,
Factors affecting the nutritive value of food, product development= chemistry
in kitchen
PH and water, proteins, carbohydrates, Lipids, Emulsions.
Unit – V
REFERENCE BOOKS:
MENU 1
RICE
DHAL
TOMATO RASAM
BEANS PORIYAL
PAL PAYASAM
MENU 2
RICE
BRINJAL & DRUMSTICK SAMBAR,
POTTATO VARUVAL
PAPAD
PICKLE
RAVA KESARI
MENU 3
MENU 4
WHITE
BROWN
RED
MAKHANI
GREEN
MENU 5
JEERA PULAO
CHAPATHI
CHICKEN CURRY
Onion RAITHA
CARROT HALWA
MENU 6
VEGETABLE BIRYANI
ALOO PARATHA/ DAHI
BAGARA BAINGAN
RAITHA
GULAB JAMOON
MENU 7
MENU 8
STEAMED RICE
PARUPU URUNDAI KOLAMBU
AVIAL
NELLAI HALWA
MENU 9
SUDU SORU
KONGU NADU KARI KOLAMBU
PUDALANGAI KHOOTU
KHUS KHUS HALWA
MENU 10
ANDALOUSE SALAD
COCKIE LEEKIE
POISSON MENUIERE
HARICORT VERT
QUEEN OF PUDDING
MENU-11
COLESLAW
CREME DE TOMATE
POISSON COLBERT
POMMES PARMENTIERE
CREME CARAMEL
MENU 12
MACEDONE MAYONNAISE
CRÈME DE CHAMPIGNONS
POISSON MORNAY
POMMES DUCHEESE
STRAWBERRY SOUFFLE
MENU 13
CRÈME DE EPINARD
POULET ROTI AU JUS
SAUTE VEGETABLES
POMMES DE TETRE ANNA
HONEY COMB MOULD
MENU 14
GREEN SALAD
CONSOMME JULIENNE
POULET SAUTE CHASSEUR
POMMES PERSILS
BREAD & BUTTER PUDDING
MENU 15
WALDROF SALAD
SCOTCH BROTH
BEOUF STROGENOFF
CHEU FLEUR AU GRATIN
COFFEE MOUSSE
MENU 16
MENU 17
MINESTRONE SOUP
PEPPER STEAK
GLAZED CARROT / HARRICOT VERT
FRENCH FRIES
BABA AU RHUM
V SEMESTER
BAKERY & CONFECTIONARY THEORY
CORE-VII (08U HM 5407)
UNIT-I
INTRODUCTION
Aims and objectives of bakery
Organizational structure of bakery – small and large
Equipments used- description and uses
Oven- types and their advantages / disadvantages
Personal hygiene maintained in bakery
UNIT-II
RAW MATERIALS USED IN BAKERY
Flour- composition, types, gluten, WAP of flour, PH value, flour test.
Yeast- elementary knowledge, activity, function and its uses, effect of
over and under fermentation
Eggs- functions and its uses in bakery
Sugar – functions and its uses in bakery
Salt – functions and its uses in bakery
Fats- functions and its uses in bakery
Cream – functions and its uses in bakery
Leanening agents – functions and its uses in bakery
Flavouring and fruits- functions and its uses in bakery
UNIT- III
YEAST DOUGH METHOD
Methods of preparing bread doughs
Quality of ingredients in making breads
Faults and remedies in bread making
Bread diseases and rectifications
Leavening actions of yeast on bread dough
UNIT-IV
CONFECTIONARY PRODUCTS
Types of pastry preparations
Reasons for common problems in pastry making
Different cake making methods
The quality of cake making ingredients and the types of cakes[ Rich,
lean, high ratio, low ratio cakes]
Leavening actions of baking powder on cakes
Faults and remedies in cake making.
UNIT-V
ICINGS AND OVEN TEMPERATURE
Icing - introduction
Types of icing-butter, royal, marzipan, fudge, glaze, chocolate,
marshmallow.
Gum paste
Oven at different temperatures. [hot, very hot, medium]
The oven temperatures for baking rich and lean cakes.
REFERENCE BOOKS:
MENU-1
JAM TART
ORANGE MUFFINS
CHECKED BISCUITS
MENU-2
VEGETABLE PUFFS
MADELINES CAKES
COCONUT BISCUITS
MENU-3
MILK BREAD
PRALINE FINGER
APPLE PIE
MENU-4
BREAD ROOLS
PALMIERS
SAND CASTLE
MENU-5
RAISIN BREAD
CHICKEN-VOL-AU-VENT
CREAM COOKIES
MENU-6
SWISS ROLL
GARLIC BREAD
FIG PIN WHEELS
MENU-7
BURGER BUNS
BLACK FOREST CAKE
CHEESE STRAWS
MENU-8
CROISSANT
CHOCOLATE CAKE
NAN KHATAI
MENU-9
COCONUT PUFFS
YULE LOG
MELTING MOMENTS
MENU-10
DANISH PASTRY
PLUM CAKE
VARKI
MENU-11
PIZZA
FRUIT CAKE
BANANA FLANS
MENU-12
BIRTHDAY CAKE
BREAD STICKS
CHICKEN PUFFS
V SEMESTER
HOTEL ACCOUNTS
CORE-IX (08U HM 5409)
Objective:
UNIT-I
Introduction to Accounting – Meaning – Concepts - The Accounting function
UNIT-II
UNIT-IV
UNIT- V
Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha;
Publisher Dicky’s Enterprises, Mumbai.
V SEMESTER
FOOD PRODUCTION PRACTICAL INTERNATIONAL
CUISINE
PRACTICAL –III
CORE-X (08U HM 5410)
MENU-1
VEGETABLE SPRING ROLL
SWEET CORN CHICKEN SOUP
CAULIFLOWER MANCHURIAN
SZECHUAN FRIED RICE
BANANA TOFFEE
MENU-2
CEASAR SALAD
MINESTRONE SOUP
SPAGHETTI CARBONARA
CHICKEN CACEITORE
CHICKEN RAVIOLI
MENU-3
MEXICAN COLESLAW
SALSA FERESCA WITH NACHOES
MEXICAN CORN AND POTATO SOUP
CHIMICHANGAS WITH SAUCE CREOLE
TACOES WITH ASSORTED FILLING
MENU-4
KIMCHI SALAD
HOT AND SOUR VEG SOUP
STIR FRIED VEGETABLES
SINGAPORE CHICKEN FRIED RICE
SHREDDED BEEF WITH GREEN PEPPER ONION
DATES PAN CAKE
MENU-5
MENU-6
VERMICELLI SOUP
AVACADO AND TOMATO SALAD
CHIMICHANGAS WITH SAUCE CREOLE
TACOES WITH ASSORTED FILLING
CHICKEN IN GREEN ALMOND SAUCE
MENU-7
MENU-8
MENU-10
MENU-11
GAZPACHO SOUP
GREEK SALAD
VEAL PARMESAN
BANANA FLAMBE
MENU-12
WONTON SOUP
MUSHROOM FRIED RICE
STUFFED CAPSICUM WITH CHILLY SAUCE
PINEAAPLE PUDDING
MENU-13
QUESADILAS
CORN SOUP
MEAT BALL WITH TOMATO SAUCE
GREEN RICE
CHURROS
MENU-14
EGG MAYONNAISE
MUSHROOM AND SPINACH SOUP
SHEPPERED PIE
BREADED CAULIFLOWER WITH HOLLANDAISE
AMERICAN PPAN CAKE
MENU-15
OSSO BUCCO
BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA
CHEESE
PENNE WITH CREAMY CHICKEN
MENU-16
MENU-17
MENU-18
SALAD COLUMBIA
BEEF AND TOMATO SOUP
HAKKA NOODLES
SWEET AND SOUR FISH
ORANGE SOUFFLE
V SEMESTER
TRAVEL AND TOURISM
MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I
TOURISM INDUSTRY
UNIT-II
TOURISM SERVICES & OPERATIONS
UNIT-III
MANAGERICAL SERVICES
Tour operators
Travel agents
Planning tour packages
Costing tour packages
UNIT-IV
MARKETING
Convention business
Convention customers
Convention marketing
Management & implementation of convention
V SEMESTER
ROOM DIVISION MANAGEMENT
SKILL BASED ELECTIVE-III (08U HM 5803)
UNIT-I
FRONT OFFICE MANAGEMENT
UNIT-II
REVENUE MANAGEMENT
UNIT-IV
UNIT-V
PLANNING AND BUDGETING
UNIT I
UNIT II
2 Labour Laws (Definition and importance provisions alone is
sufficient)
Shops & Establishment Act, Tamil Nadu Catering Establishment
Act. Working condition, welfare, health and safety measures,
powers of Inspectors.
Definitions of factory, occupier, worker, adult, adolescent,
calendar year, day, week, manufacturing process.
2.2 The industrial Disputes Act 1947 Definition:- strike, lockout,
retrenchment, layoff, award, settlement. Authorities under the act,
Public utility service
2.3 Trade union Act 1926 - Scope. Registration, Rights & privileges
of regd. Trade Union, Social Security.
2.4 The Payment of Wages Act 1936.
Definitions:- Wages, workman, Industrial Establishment,
Employer, Employee, Factory Rules for payment of wages,
deductions allowed
2.5 The minimum Wages Act 1948 Scope, Fixation & Revision of
Wages- Obligation of employers Rights of workers
Administrative authorities.
2.6 The Employees Provident Fund Act 1952- what is p.f.
Rights & obligations of employer & employee. Powers of
Government
2.7 The payment bonus act1965 what is bonus?
Minimum & maximum bonus. Bonus vs. performance Incentive,
bonus in case of new establishments, obligations and rights of
employers& employee.
2.8 The employees state insurance Act 1948
Scope. contribution. benefits. rights. obligations of employer &
employee adjudication of disputes.
2.9 The Payment of Gratuity Act 1972
Scope. Rate of Gratuity Rights & Obligations of employer &
employee Recovery of Gratuity. Short notes on gratuity Trust
2.10. Apprenticeship Act, Contract Regulation (abolition) Act.
UNIT III
UNIT IV
UNIT V
UNIT-II
2.1 Equipments used-charcutiere, curing and smoking of various meats.
2.2 Preparation of various sausage salamis, Butchery.
2.3 Different cuts of poultry, lamb, veal, port, fish and various uses in the
kitchen with diagram and weights.
UNIT-III
3.1 Specialisation in vegetable carving butter sculpture ice carving with
appropriate tools-mirror presentation. Preparation of salads, salads
dressings, cold soup. Canapés, pates, terrines, mousse line mousse,
balantine, galantine and garnishing them preparing of sauces, aspic jelly
and their uses.
UNIT-IV
4.1 Receiving and maintaining perishable commodities like crab, lobster,
prawn, other, curer factors to be considered for selecting them. Issuing
and receiving various materials, placing indent and maintaining stock,
accounting there of.
UNIT – V
5.1 Non Edible Displays-Butter Sculpture, Salt Dough, Ice Carving,
Veg/Fruit Carving.
Cheeses-Varieties (International and Indian Varieties)
REFERENCE BOOKS:
UNIT-I
ORGANISATION OF MAINTENANCE DEPARTMENT
UNIT-II
Electricity-fundamentals of electricity.
UNIT-III
UNIT-IV
UNIT-V
5.1 Types of flooring, steps, corridor etc.,
5.2 Types of wall finishes.
5.3 Types of furniture, care & maintenance.
5.4 Paints and polishes-types & its advantages.
5.5 Preparation of surfaces & application.
REFERENCE BOOKS:
1. Practical maintenance and equipment for hoteliers, licenses and caterers.
D.C. Gladwell
2. Modern maintenance
Eleno. J. Miller and Jerome. W. Blood
D.B. Tasa poxwala sons & co., Mumbai
3. The management of maintenance and engineering systems in hospitality
industry.
Borseink. F.D. John weley.
4. Teach yourself-gas electricity
Wilmay C.W
English language book society
VI SEMESTER
HUMAN RESOURCE MANAGEMENT
MAJOR BASED ELECTIVE-II (08U HM 6502)
UNIT-I
UNIT-II
2.1 Job Design - Job analysis, Job description, Job enlargement, Job
rotation, Job enrichment
2.2 Job Specification - Definition and formats
2.3 Job Evaluation - Meaning, type and uses
2.4 Recruitment - Sources of recruitment
2.5 Selection - Application, Interviews - Types, Test - Types, Group
selection procedures Manpower planning, Right sizing,
Manpower Ratio, General methods.
UNIT-III
UNIT-IV
UNIT-V
5.1 Personnel Management
5.1.1 Definitions
5.1.2 Systems
5.1.3 Personal record- HRIS (Human Resource Info Syst.) brief
5.1.4 Employee productivity
5.1.5 Manpower audit
5.1.6 Other forms like ESI, Medical, leave, gratuity, PF etc.
5.1.7 Organising manpower through market, technology,
organizational objective, size and diversity, span of control,
product and services
5.1.8 Flexible Manpower
5.1.9 HR Budget
VI SEMESTER
LEISURE MANAGEMENT
MAJOR BASED ELECTIVE-III (08U HM 6503)
TOURISM MARKETING
TOURISM ORGANISING
MANAGEMENT
TOURISM PLANNING
BUSINESS TRAVEL
INTERNATIOANAL TICKETING
UNIT-I
Fundamentals of Marketing
Overview of service sector and hospitality-The hostel and the Catering
Industry-Definition of market, marketing and selling-The marketing concept-
methods and scope of marketing research-sources of information-marketing
environment.
Market Segmentation
Market segmentation-benefits-Bases for market segmentation-types-
Differences between consumer behavior and buyer behavior-Consumerism-
Marketing Information research (MIS)-Characteristics of MIS-differences
between MIS and Marketing Research.
UNIT-II
Introduction to the Marketing Mix Product
Definition of product and service-The hotel product and its components of
physical aspects, service and image-New product development-Brand names-
overview of a marketing plan-product life cycle-product differentiation in Hotel
and catering industry.
Price
Principles of prices-Influences upon prices decision making-pricing techniques-
initiating price changes-cost oriented and market oriented pricing strategies.
Place
Distribution-Scope of distribution-channel functions and flow-organizational
patterns in hospitability marketing channels-Location of services-current trends
in hotel and catering industry.
Promotion
Promotion-promotional mix-promotion process-kinds of sales promotion
advertising-salesmen-selection, training- advertising agency-media selection-
type of media-sales promotion.
UNIT-III
Introduction to Promotional activities-The role of promotion-promotion
mix in terms of advertising / selling / sales promotion / direct mail /
sponsorship / merchandising / public relations / publicity – communication
problems-budgeting the promotion mix.
UNIT-IV
International Marketing-International Marketing-emergence of global
marketing-significance of international marketing for developing countries-
liberalization-role of foreign MNC.
UNIT-V
Social Responsibilities of Business –Social Responsibilities of Business-
Introduction-changing trends in social responsibilities of business, social
responsibilities towards different group.
Marketing of services-Business-goals of business-growth of service
marketing-classification of service marketing-business ethics-current trends in
marketing.
REFERENCE BOOKS:
UNIT-I
UNIT-II
UNIT-III
FACILITY SYSTEMS
UNIT-IV
SYSTEM MAINTENANCE
UNIT I
UNIT II
UNIT III
3.1 Carpets
3.1.1 Types of Carpet
3.1.1.1Woven - (wilton, Axminster, Brussels & Cords, Oriental)
3.1.1.2Non-Woven - (Tufed, pile bonded carpets, Needle punched Carpets,
Electro statically flocked carpets)
3.1.2 Uses & Disadvantages
3.1.3 Care & Maintenance
3.2 Fabric & Fibre
3.2.1 Classification of Fibre
3.2.2 Types of Construction
3.2.3 Fabrics & Commonly used fabrics
3.3 Soft furnishing
3.3.1 Curtains upholsteries, Loose covers, Cushions
3.3.2 Bedspreads selection - Care, Uses.
UNIT IV
Unit V
REFERENCE BOOKS:
Unit – I
1. Evolution of catering Industry and Brief Description of different types
of catering Establishments.
2. Catering as a career and job prospects in the Industry
3. Introduction to Hotel Industry and Various Department in Hotel and
their functions.
4. Organization structure of small, Medium and large Hotels.
5. Different. Types of plans in Hotel
6. Menu – Definition (Menus followed in various catering
Eastablishments.
Unit – II
Unit – IV
REFERENCE BOOKS:
1. Modern Cookery for Teaching and Trade – vol. I & II – Thangam E-Philip
(orient Longman publications)
2. Theory of Cookery – Krishna Arora (Frank Brothers & Company , New
Delhi)
3. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications)
4. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc.
Graw Hill Publications).