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Reference Books
ALLIED 08U HM 1301
UNIT-I
UNIT-II
UNIT-III
UNIT-IV
UNIT-V
CORE-I (08U HM 1401)
UNIT –I
PART – 2 AU RESTAURANT
GAMMAR
Course Objectives :
Unit – I
Unit –II
Unit – III
Unit – IV
Unit – V
REFERENCE BOOKS:
UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY
UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT
FRONT OFFICE DEPARTMENT
UNIT-IV HOUSEKEEPING DEPARTMENT
UNIT-V H.K & F.O REGISTERS MAINTAINED
OBJECTIVE:
ACCOMMODATION OPERATION (PRACTICAL)
REFERENCE BOOKS
UNIT-I INTRODUCTION TO COMPUTERS
LINKING (time sharing/Ring/bus/star)
ELEMENTS OF A COMPUTER SYSTEM
KEYBOARD OPERATION
OPERATING SYSTEMS
UNIT-II WORD PROCESSING
UNIT-III Introduction to Database Management Systems:
Modify Structure
Retrieve the structure created in Exercise-I
Prescribed text Book:
Grammar
FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304)
UNIT-I LINEN MANAGEMENT
UNIT-II LAUNDRY MANAGEMENT
UNIT-III ACCOUNTING
UNIT-IV NIGHT AUDITING
Flower arrangement
III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404)
CORE-V (08U HM 3405)
UNIT-I BANQUETS
UNIT-II BASICS OF MENU ENGINEERING
UNIT-III PLANNING AND DESIGNING RESTAURANT
UNIT-IV BEVERAGE COSTING
UNIT-V FUNCTIONS OF FAST FOOD UNITS
Unit-I
Unit-II
Unit-III
Unit-IV
Unit-V
Part – IV
CORRESPONDANCE HOTELIERE
CORE-VI (08U HM 4406)
MENU 1
MENU 2
MENU 3
MENU 4
MENU 5
MENU 6
MENU 7
MENU 8
MENU 9
MENU 10
MENU 12
MENU 13
MENU 14
MENU 15
MENU 16
MENU 17
INTRODUCTION
UNIT-II RAW MATERIALS USED IN BAKERY
UNIT- III YEAST DOUGH METHOD
UNIT-IV CONFECTIONARY PRODUCTS
UNIT-V ICINGS AND OVEN TEMPERATURE
V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408)
Objective:
UNIT- V
MENU-1
MENU-2
MENU-3
MENU-4
MENU-5
MENU-6
MENU-7
MENU-8
MENU-9
MENU-10
MENU-11
MENU-12
MENU-13
MENU-14
MENU-15
MENU-16
MENU-17
MENU-18
MENU-19
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803)
UNIT-I FRONT OFFICE MANAGEMENT
UNIT-II REVENUE MANAGEMENT
UNIT-V PLANNING AND BUDGETING
UNIT I
UNIT II
UNIT III
UNIT IV
UNIT V
Microsoft Office 97/2000/Professional
Ms Excel The Spread Sheet Spread Sheet An Introduction
Working with Ms-Excel
Introduction to Power point
- Management Information Systems - An Overview (Duration - 4 hours)
REFERENCE BOOKS :
VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412)
UNIT – V
UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT
UNIT-II Electricity-fundamentals of electricity
MAJOR BASED ELECTIVE-III (08U HM 6503)
UNIT-I Fundamentals of Marketing
Market Segmentation
UNIT-II Introduction to the Marketing Mix Product
Price
Place
Promotion
UNIT-III FACILITY SYSTEMS
UNIT-IV SYSTEM MAINTENANCE
UNIT-V ENVIRONMENTAL MANAGEMENT
Unit V
Unit –III
Unit –V
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Hotel Management

Hotel Management

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Published by: sahiloo on Oct 17, 2010
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