THEORY CODE HM 1101 HM 1103 HM HM HM HM 1109 1115 1111 1116 TITLE Food Production Foundation - I Food & Beverage Service Foundation - I Application of Computers Food Science & Nutrition Communication Introduction to Hospitality Industry UNIT 1.0 1.0 1.0 1.0 1.0 1.0 CODE HM 1102 HM 1104 HM 1110 HM 1112 GA 1001 TITLE

SESSIONAL UNIT 0.5 0.5 0.5 0.5 0.5

Food Production Practical - I Food & Beverage Practical – I Computer Practical Communication Practical P.T. & Games

HM 2101 HM 2103 HM HM HM HM 2105 2117 2118 2111 Food Production Foundation - II Food & Beverage Service Foundation - II Foundation Course in Accommodation Basic Accounting Hotel Information System Business Communication 1.0 1.0 1.0 1.0 1.0 1.0 HM 2102 HM 2104 HM 2106 HM 2112 GA 2001 Food Production Practical - II Food & Beverage Practical – II Accommodation Operation Practical – I Business Communication Practical P.T. & Games 0.5 0.5 0.5 0.5 0.5

HM HM HM HM HM HM 3101 3103 3105 3107 3117 3118 Food Production Operation – I 1.0 Food & Beverage Service Operation - I 1.0 Accommodation Operation - I 1.0 Foundation Course in Front Office 1.0 Hotel Accounting 1.0 Food & Beverage Control 1.0 HM 3102 HM 3104 HM 3106 HM 3108 GA 3001 Food Production Practical - III Food & Beverage Practical - III Accommodation Operation Practical – II Front Office Practical - I P.T. & Games 0.5 0.5 0.5 0.5 0.5

HM HM HM HM HM HM 4101 4103 4105 4107 4117 4118 Food Production Operation – II 1.0 Food & Beverage Service Operation - II 1.0 Accommodation Operation - II 1.0 Front Office Operation – I 1.0 Financial Management 1.0 Food & Beverage Management 1.0 HM 4102 HM 4104 HM 4106 HM 4108 GA 3001 Food Production Practical - IV Food & Beverage Practical - IV Accommodation Operation Practical – III Front Office Practical - II P.T. & Games 0.5 0.5 0.5 0.5 0.5



5101 5103 5105 5107 5115 5116

Advanced Food Production Advanced Food & Beverage Service Accommodation Management Front Office Operation – II Facility Planning Introduction to Management

1.0 1.0 1.0 1.0 1.0 1.0


5102 5104 5106 5108

Food Production Practical - V Food & Beverage Practical - V Accommodation Operation Practical - IV Front Office Practical - III

0.5 0.5 0.5 0.5

HM 6111 Industrial Exposure Training 8.0

HM 7111 HM 7112 HM 7113 HM 7114 HM7121 To HM7130 HM7161 To HM7170 Research Project Design & Methodology Human Resource Management Hospitality Marketing Introduction to Tourism & Travel HM 7140 1.0 1.0 1.0 1.0 HM 7120 Project - I: Core Subject (FP/F&BS/HK/FO) Related 0.5 Personality Development Practical 0.5

Professional Elective (Group – I)


Open Elective



HM 7121 HM 7122 HM 7123 HM HM HM HM HM HM 7124 7125 7126 7127 7128 7129

HM 7130

Front Office Management 1.0 Laundry Management 1.0 Conference, Convention, Trade Show & Event Management 1.0 Club/Resort Management 1.0 Fast Food Chain Management 1.0 Time Share/Condominium Management 1.0 Indian Classical Cuisine 1.0 International Food – French/Italy 1.0 Butter sculpture, ice-carving, Sugar craft & icing decorations 1.0 Food Photography & Food Journalism 1.0

HM HM HM HM HM HM HM HM HM HM 7161 7162 7163 7164 7165 7166 7167 7168 7169 7170 Conversational French Conversational German Conversational Spanish Business Statistics General Psychology Introduction to Sociology Global Market Micro Economics World History since year 1500 Introduction to Linguistics 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0

HM HM HM HM HM To HM 8115 8116 8117 8118 8121 8130 Business Law Organisational Behaviour Environment Issue Food Safety Professional Elective (Group – II) 1.0 1.0 1.0 1.0 1.0 HM 8150 Project – II: Hospitality Industry Related 2.0



8121 8122 8123 8124 8125 8126 8127

HM 8128 HM 8129 HM 8130

Strategic Management Indian Heritage Quantitative Analysis Techniques Applied Research in Hospitality Business Ethics Sales management in Hospitality Tourism Geography & Cross-Cultural International Management Entrepreneurship Development Internet, intranet and web-based applications in Hospitality Health & Nutrition

1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0


Introduction to the Art of Cookery: Culinary History: Development of the culinary art from the middle ages to modern cookery, modern hotel kitchen, Nouvelle Cuisine, Indian regional cuisine in detail, Popular international cuisine (an introduction). French. Italian, Chinese, Characteristics, Menu terms, Names of the Dishes popular spices used etc. Aims and Objectives: of cooking food, importance of cooking food, with reference to the catering industry. Principles of a balanced and a healthy diet, action of heat on food. Methods of Cooking: Classifications, principles, equipment required, methods of cooking-boiling, roasting, poaching, braising, grilling, baking, roasting, broiling, stewing, sautéing, blanching steaming, micro waving etc. Basic Preparations: Mise-en-place of all the basic preparations, stocks, egg preparations Kitchen Equipment: Different types of the kitchen equipment, different types of special equipment, heat generating, refrigeration, kitchen machinery, storage tables, hand tools, weighing and measuring, pot wash, diagrams, uses, maintenance, criteria for selection. Food Commodities: Classification with examples and uses in cookery Cereals, pulses, vegetables, mushrooms, fruits, eggs, foundation ingredients – characteristics and their uses in cookery. Kitchen Hygiene: Personal hygiene, their importance, food handling & storage care, sanitation practices Attitude towards work in the kitchen., Fumigation HACCP: Practices in food handling & storage Conversion Tables: American, British Measures & its equivalents


kiosks. China ware. butler/ French. Discotheque. Attitudes and attributes of a Food and Beverage service personnel Basic etiquette for catering staff. trolley. Banquets. Coffee Shop. etc.HM 1103 FOOD & BEVERAGE SERVICE FOUNDATION . Care and maintenance Food and Beverage Service Personnel: Food and beverage service organization (job description & job specifications of F & B service staff). Specialised service: Gueridon. Inter-departmental relationship Food and Beverage Service Methods: Table service: silver service/ English. tray. room. Grill room. Bars. Disposables. Food and Beverage Service Areas in a Hotel: Restaurant. requirements. Stillroom. Room service. Night clubs Food and Beverage Service Equipments: Usage of equipments. Types of catering establishments. silverware and glass ware. food courts and bars. automats Food & Beverage Terminology related to the inputs of the I Semester . Snack bar. lounge. Single point service: take away vending. criterion for selection. quantity and types.I 1. Special equipments and other equipments. American. Furniture. Introduction to Food and Beverage operations. Linen. family. Russian Self-service: buffet and cafeteria.0 The Food and Beverage Service Industry: Introduction to the Food & Beverage industry.

Programming languages. Creating a database. Preparing sample work sheets.DOS.Mail Merge WHAT IS SPREAD SHEET (FEATURES. Windows Introduction to DBMS: Data. Components of a computer system. Case studies. Functions. Searching. Types.HM 1109 APPLICATION OF COMPUTERS 1.0 Introduction to Computers: What is a computer. Floppy discs. Introduction to E-commerce . Overview of MS Access Word Processing. Generation of languages. Introduction to FOXPRO. Data types. Components. search engines. FORMUALE AND FUNCTIONS): “If”’ statement. Features of MS Word. WWW. Sorting. Storage devices. Editing commands . network of networks. Block diagram. Writing simple programmes. Generation of computers. preparing a presentation. websites. CD ROMs Operating Systems: Introduction. Indexing. E-mails. preparing an organizational chart Introduction to the Internet: What is the Internet (network. Advantages. Spread Sheets and Presentations: What is word Processing?. Different Graphs Power Point: Features.

eggs. nuts and dried fruits. vitamins and minerals Classification of Raw Materials into Food Groups: cereals. M. liquids. sensory assessment of food quality methods. meat varieties. dietary sources (visible . Principles of Food science by Borgstrom and Macmillon 17. objectives in the study of nutrition Major Nutrients: their characteristics. spices and condiments. Food facts and principles – Shakunthala Mania 10. RDA for various nutrients. deficiencies.HM 1115 FOOD SCIENCE & NUTRITION 1. disease produced by fish. Principles of Food Technology – by P J Fellows 14. A textbook of bio-chemistry. and boiling preservation of milk. acid. cooking. Catering management: an integrated approach – Mohinseth .S Rama Rao 8. Metabolism. critical evaluation few meals served at the institutes. Normal and therapeutic nutrition – H. types of cooking. introduction to proximate analysis of food constituents. factors affecting meal planning. Swaminathan 6. Nutritive value of Indian Foods – Indian council of medical research 12. emulsions – colloids. importance of balanced diet. calculation of nutritive value of dishes/ meals BOOKS FOR REFERENCE: 1. psychological state. planning & nutritionally balanced meals based upon the three food groups stem. Gopalan 7.A. pulses. Surjeet Mulhan 9.0 Introduction: Food and its relation to health. white and red meat.( water balance) Balanced Diet / Menu Planning: Definition. . Microbiology – Anna . Invisible) functions of water. objectives. functions. on food constituents. Robinson 4. fish. Anita 2. Water: Definition. physiologic factors that determine food intake. Swaminathan 3. role of water in maintaining health. Clinical dietetics & nutrition – F. gender. Mudambi &Raj Gopal IV Edition 2001 13.P./ hotels based on the principals of the meal planning. M. Evaluation of Food: Objectives. Sensory Evolution by Amerina ( Academic Press) 16. Graw Hill) 15. Nutritive value of Indian Foods – G. food sources. Hand book of analysis & quality control by fruits & vegetables by Rangana S (Tata Mc. cooking poultry. Food science chemistry & experimental foods – Dr. flavor & Browning’s Factors Influencing Food Intake and Habits.S. Food and nutrition – Dr. preservatives.V. carbo hydrates. environmental and behavioral factors influencing food acceptance Food Processing: Definition. Pasteurization. milk borne diseases. milk and milk products. proteins.K Joshna 5. effect of factors like heat. alkali. Food science – Sumathi Mudambi 11. fruit and vegetables. Fundamentals of food & nutrition. sweet foods and sweetening agents. Food science by Potter & Hotchkiss. Theological aspects of food. space.

purpose. . symbols and body language. Barriers to communication and overcoming these barriers 4. phrasal verbs. Writing bio-data. language as a sign system. Note taking. defining purpose of a speech. Need. common phonetic difficulties. tense sequence. Audience analysis. essential qualities of a good speaker and listener 4.0 Language and Communication 1. facial expressions and posture 5. Expressing the same idea/thought unit in different ways Skill of Written English 1. reference and dictionary skills. nature. Communication in Hospitality organization and its effects on performance Remedial English 1. Addressing a group. Common errors and their correction in English usage with emphasis on concord.HM 1111 COMMUNICATION 1. use of telephone. flow charts) 3. accent. eye-contact. posters and information. Note making and developing notes into drafts – rewriting of drafts. Precise writing Oral Skills (Listening and Speaking) For Effective Communication 1. complaint 4. Non-verbal communication. Process of communication and various factors of communication 3. preparing summaries and abstracts for oral presentation 2. 2. Pronunciations. use of prepositions. Correspondence: Letters to editor and write ups concerning event management (publicity materials. signs. stress. handouts. Restaurant and Hotel English. organizing the ideas and delivering the speech 5. Linkers and cohesive device 3. polite and effective enquiries and responses 3. The use of cohesive devices 2. models 2. applications.

JamesA Bardi Van Nostrand Reinholdn. J.. Dr. New Delhi 4. Kaul Sterling Publishing Pvt Ltd. Hospitality Organizations. functions and levels of distribution channels. R. Hospitality Products and Services Hospitality accommodation..N.M. impact of international and national events. emerging markets. Marketing Management. A. Bhatia Sterling Publishing Pvt. Dynamics of Tourism. (P) Ltd. Major hospitality distribution channels – travel agents. hospitality as an industry. Hotel Front Office Management. Hotels for Tourism Developments. New York 5. Marketing Leadership in hospitality. Robet Lewis & Richard Chambers VNR . complimentary role with other industries. Negi Metropolitan Book Co. New Delhi 6. Current Scenario Major players in the industry – India and worldwide. Internet. consortia and reservation system. Hospitality Distribution Channels Meaning and definition.0 Hospitality Industry – A Profile Meaning & definition. present trends in industry. ancillary services.S. International Tourism.. historical evolution and development. tour operators.K. global distribution system (GDS). present scenario and future projections of HR issues and technology in industry. support services. New Delhi 3. role of support services and infrastructure. food and beverage facilities. Ltd.HM 1116 INTRODUCTION TO HOSPITALITY INDUSTRY 1. New Delhi 2. Suggested Text Books and References: 1. Philip Kotler Prentice-Hall of India. contribution to Indian and global economy.

pastes masala. glaze.Indian and Western / International . Basic culinary terms . principles. International soups. cold kitchen. d‘uxelle. Introduction to Indian Cuisine: History. preparations. Importance of sauces. storage area.SECOND SEMESTER HM 2101 FOOD PRODUCTION FOUNDATION . garde manger. equipments used. freshwater fish. role of ingredients used and menu examples. sauces. receiving area. rectification of faulty sauces. regional differences. garnishes. marinades and gravies. duties and responsibilities and job description of the kitchen personnel. meat cookery introduction. hot kitchen. ingredient proportions. Basic Bakery and Confectionery: Principles of baking. cold butchery. other popular sauces. Food Commodities: Classification using basic food chart with examples and uses in cookery Seafood. Classification of soups.II 1. mother sauce. characteristics. and vegetable mise en place area. Power breakfast & Brunch concept. aspic. methods and temperature variations. different ingredients used. thickening agents used in a sauce. uses of different types of oven. cooking methods. Basic Preparations: Mise-en-place of all the basic preparations soups. traditional / classical items. Breakfast: International and Indian menus. The classical and new kitchen brigade. religious influences. accompaniments. roux. doughs. bouquet garni.0 Kitchen Organization Layout and Hierarchy: Kitchen layout and functions. mirepoix. bakery and confectionery. batters. various mixes.

Classical Foods & its Accompaniments with Cover.Introduction. Service Methods. Types-Ala Carte & Table D hote.Types.II 1. Supper. Elevens and others. Service. Computerized K.HM 2103 FOOD & BEVERAGE SERVICE FOUNDATION . Lunch. Types. Menu: Introduction. Hi Tea.O.Alcoholic Beverages: Classification.Duplicate & Triplicate System.. Non .Types. Menu Design Classical French Menu.T. Service. Indian regional dishes. Necessity and functions of a control system. Dinner. KOT & BOT. Food & Beverage Terminology related to the inputs of 2nd semester . Control Methods: Billing Methods .0 Types of Meals: Breakfast . Production. Cold Beverages . considerations and constraints Menu Terms. Menu Planning. Hot Beverages . Brunch. accompaniments and service. a la carte and TDH set ups. F&B Control cycle & monitoring. Production.

cleaning products (Domestic and Industrial). Formats and registers used in the Control Desk. Co-ordination. Maintenance of equipment. Role of control desk during Emergency. Paging systems and methods. Stain Removal. Responsibility of the Housekeeping department. Handling of Guest queries. Housekeeping Procedures: Briefing. Role. Storage. Glass. Characteristics of Good equipment (Mechanical/Manual). Cleaning Science: Characteristics of a good cleaning agent. Wood Wall and floor covering. Upkeep. Ceramic. Role of Key Personnel in Housekeeping. Glossary of Terms (with reference to 2nd semester syllabus) . check list. Cleaning Equipment: Types of Equipment. Furniture/ Fixtures/ Fittings/ Soft Furnishings/ Accessories/ Guest Supplies/ Amenities in a guest room (to be dealt in brief only). Debriefing. Operating Principles of Equipment. Maintenance department. PH scale and cleaning agent with their application. House keeping control desk. problem. request General operations of control desk. Indenting from stores Inventory of Housekeeping Items. Rexene. A career in the Housekeeping department Housekeeping Department: Organizational framework of the Department (Large/Medium/Small Hotel). Forms.HM 2105 FOUNDATION COURSE IN ACCOMMODATION 1. Importance of Housekeeping. Handling Lost and Found. Layout of corridor and floor pantry. The Hotel Guest Room: Layout of guestroom (Types). Attributes and Qualities of the Housekeeping staff . Facilities planning and Design of Housekeeping Department and relevant sub sections.0 Introduction: Meaning and definition. Types of cleaning agent. Inter departmental Co-ordination with more emphasis on Front office and the. Gate pass.skills of a good Housekeeper. Types of guest rooms. key control. Care and Cleaning Of Different Surfaces: Metal. Leather. Importance. Job Description and Job Specification of staff in the department.

Need To Study Accounting. Account Records: Principles of Double Entry System. Bank Reconciliation statement. Trial Balance. Methods of Presenting Final Accounts Practical Problem.Cash.0 Business Transaction and Basic Terminology. Purpose of Accounting Records. Chawla & C.A. Preparation of Final Accounts.D. Basic Adjustments to final Accounts. T. Ledger. Introduction to Accountancy. Computer Applications: Preparation of Records and Financial Statements. Grewal . Kapoor 3. Accounting functions. R.Concepts and Conventions. Accounting Principles . S. Reference Books: 1.HM 2117 Accounting Theory: BASIC ACCOUNTING 1. A Complete Course in Accounting Volume I.C. basic Methods. Comprehensive Accountancy. Juneja 4. Journal Entries. Depreciation Reserves and Provisions: Meaning. N. Siddiqui 2. Sales & Purchase books. Financial Statements: Basic Financial Statements. Double-Entry Bookkeeping. Subsidiary Books .S.

Hotel Information System: The HIS concept. Touch Screen Terminals. Rooms Management Applications: Rooms Management Module. Food & Beverage Applications: POS order . Generation of reports. Receipt Printers. Cash Accounting Systems (CAS). Sales Analysis. Reservation through the Internet. HIS In – House. Guest Information Systems. Michael Kasavana. Management reports from automated beverage Systems. Proposals from vendors. New Developments. VNR 2. Effective Front Office Operations. POS software.VNR . Workstation Printers. Reference Books: 1. Auxiliary Guest Services.VNR 3. Account settlement. Michael Kasavana. Payroll module. Establishing system requirements. Installation factors. CBI . Property Level Reservation Systems. MIS Security issues. Account payable module. HIS Hardware. HIS Software Modules. Menu Management Integrated food service software. HIS Terminology. Consolidated reports. Electronic Locking Systems. Food & Beverage Management Applications: Recipe Management. MIS performance evaluation. Key Boards and Monitors. Night audit routine. Immediate Character Recognition (ICR) Terminal.0 Management Information System (Mis): Concepts. Managing multi processor environments.HM 2118 HOTEL INFORMATION SYSTEM 1. MIS Designs and functions. Guest Accounting Module: Types of Accounts. POSD Printers. Financial-reporting module. Accounting Applications: Account Receivable Module. Central reservation Systems (CRS). Selecting and Implementing Computer Systems: Analyzing current information needs Collection Information of computer Systems. Inter sell agencies. Hotel Front Office Management. Guest Operated Devices. Wireless Terminals. Energy Management Systems. Purchasing module. Hotel Information System. Posting entries to Accounts. Contract negotiations. Affiliate and non-affiliate Systems. CAS / PMS Advantages and concerns. Property Management System Interfaces: Point of sale Systems (POS). James Bardi. Computer Based Reservation System: Global distribution system. Guest check Printers.Entry units. Inventory module. ln room Vending Systems. CBI .

advertisements. e-mail writing and manners 4. Selection of channel II. lateral. functions 2. Business communication 1. press notes 3. Need.0 I. Handling meetings 1. Upward. purpose. Written communications. Types of meetings 2. demerits 5. purpose. nature. Channels of Business communication 3. notices. Communicating within groups.HM 2111 BUSINESS COMMUNICATION 1. nature. merits. Conducting a meeting . purpose. circulars. downward. models 2. Structuring a meeting: agenda and minutes 3. Communicating with outside world: Business letters of different types. Organizational communication 1. Role of wit and humor III. memos.

theme menus. and classification of international cheese Miscellaneous: Power Breakfast. selection. Kashmir. EOQ. recipes. Kerala. Hi tea. cook chill process. control procedures. checklist and precautions Cook Chill Systems: Purpose of chilling food. pork. common types of ham. ham. layout of dry and cold room. storage points. production workflow. bacon. transport of frozen food. form and formats. Stores: Principles of storages types of stores. Utensils and accompaniments. storage of frozen food.THIRD SEMESTER HM 3101 FOOD PRODUCTION OPERATION – I 1. staff hierarchy. menu example. cocktails. methods of cooking each cuts – cold cuts. Advantage of cook freezes over cook chill. forecasting. classification of milk and milk product including cheese. planning. Andhra Pradesh. Assam. smoked meat. other new non conventional catering concepts. menu preparation. distribution of cook chill and types of container to preserve food. menu examples. functions of store manager. Institutional catering. Brunches and lunches. Bin Cards. Karnatka. preparation. staff hierarchy. snacks. Air line and cruise liner meal planning. contact catering. disadvantages. Food Commodities: Classification with examples and usage in cookery: Pressed meat.Ingredient used . pre-preparation and cooking techniques Banqueting Preparations: Type of banquets. menu examples. reheating of frozen and cooked food. themes. Industrial catering. Quantity Food Production: Introduction of large scale commercial cooking. lamb. Cook Freeze System: Preparation of food for freezing. costing. Low calorie food. Bengal. preparation. indenting. . guidelines for efficient storage. advantages. Banquet Menus: Planning. SPS. Traditional Preparation Methods.0 Regional Cuisine: A detailed study on North and South Indian Regional cuisine: Goa . production. Reorder level. chicken. limitations. menus. Layout of large quantity kitchen. inventory procedures. Out Door Catering: Concept. finishing kitchens. principles. Cuts of Meat and Meat Cooking: Cuts of beef. food festivals. Tamil Nadu.

Vinfication. Ingredient used. Staffing. Spain. International Cuisines. Indian and International. American.Still. Storage and service of wine. Aromatized & Fortified wines. Food and Beverage Terminology related to the inputs of the 3rd semester . Inventory/Record Maintenance Alcoholic Beverages: Introduction. Time Management. order taking. Production. Types and brands. general principles.0 Room Service: Introduction. Far East. Viticulture & viticulture method.HM 3103 FOOD & BEVERAGE SERVICE OPERATION . breakfast cards. Cider. suggestive selling. Middle East. equipment and layout. Lead time from order taking to clearance. classification. Oriental. India & California. Forms and formats. Portugal. German. Kosher. French. South Africa. Food and Wine Harmony. Scandinavian. Alcohol Free Wines. Other Fermented and Brewed Beverages: Sake. scheduling and staffing. Spanish. Kitchen stewarding Operations. Polynesian. Beers: Introduction. vine diseases. Classical Dishes/Menu/Service: Mediterranean. thumb rules. Australia. canned and draught beers.France. pitfall to be avoided. Layout and setup of common meals. Service. Wine glasses and equipment. sparkling. use of technology for better room service. Mexican. Cycle of service. Perry. Kitchen Stewarding and Ancillary Areas: Introduction. Italy.I 1. Room service Menu Planning. Italian. Bottled. wines. definitions and classification wines.

Types of linen. weekly cleaning/ spring cleaning. Linen Inventory System.I 1. sizes and Linen exchange procedure. external persons. sealds. corridor) Safety Awareness and First Aid: Concept and Importance. storage facilities and conditions. Degree of discretion/ delegation to cleaning staff. security in hotel guest rooms. Fires (Cause. Cleaning and up keeping of public areas (Lobby. Selection of linen.0 Upkeep of Public Area: Cleaning Process. Concept of safeguarding assets. Theft: Employee. Systems & Procedures involved. back areas. First Aid : Concept and emergency Procedures( Heart attack. Glossary of terms (with reference to 3rd semester syllabus) . characteristics. Security: Security of guest/staff/public areas/ Rooms/ Back Office areas. Procedure. calculation of par stock. Artificial Respiration ) Safeguarding Assets: Concerns for safety and security in Housekeeping operations. self supervision techniques for cleaning staff. Fainting. Safety: Accidents. Discard Management. Uniform Designing: importance. par stock. Function of Tailor room. Check list for inspection. Control procedures Housekeeping Supervision: Importance of inspection. Forms and formats. Accident report form). Fractures. Front areas. Cleaning of Guest Rooms: Daily cleaning of (Occupied/ Departure/ Vacant/ Under Repair/ VIP Room. Banquet Halls. Evening service. types. selection. guests. Typical areas usually neglected where special attention is required. Par Stock : Factors affecting par stock. Restaurant bar. Pest control: Types of pests. Linen / Uniform/ Tailor Rooms: Layout. fits. Cloak rooms. Burns. Administration offices.HM 3105 ACCOMMODATION OPERATION . Guest room cleaning – Replenishment of Guest supplies and amenities. Lifts and Elevators.

HM 3107 FOUNDATION COURSE IN FRONT OFFICE 1. work shift. Meal Plans. Classifying hotels. Front office Equipments. organizational chart. Defining the term Hotel. domestic. Tariff cards. basis for charging room rates. job specification & job description of front office personnel. Special Interest Tourist. levels of service. Front office Systems. executive floor or club floor concept.types. scheduling. need s and use of such plans. The front desk. Types of Guest room and suites. staffing. Property Management System. GIT . Telecommunication.0 The Hospitality Industry: History and development of Hotel Industry. Types of hotel. Front office Organization: Front office operations. Types of guests – FIT. Front office Forms. The Accommodation Product: Need for Hotel Product Brochures. Types of room rates. Front office Operations: The guest cycle. Business Travelers. foreign. .

Richard Kotas & Michael Conlan. Hotel Accounting. allocation and apportionment of expenses Understanding Balance Sheet Statement Meaning and purpose. 2. marginal costing techniques. Heinemann . 5. Boardman. R.HM 3117 HOTEL ACCOUNTING 1. International Thomson Business Press Hotel & Catering costing & Budgets. Horwarth & Luis Toth Hospitality Management Accounting.0 Uniform System of Accounts Introduction. assets and liabilities.D. Educational Institute of American Hotel & Lodging Association. departmental income & expense statement (All schedule including long – form) Departmental Accounting Meaning and purpose. Michael M Coltman Uniform System of Accounts. methods. basic standard costing techniques. standards for material & labour variance only. Costing Fundamental. 3. Reference Books: 1. identification of assets and liabilities Visitors Tabular Ledger Meaning & Purpose. Night audit in Hotels . 4. earnest B. very basic of audit. USA Hospitality Accounting.

Elements of cost. Food & Beverage Management by Bernard Davis & Sally Stone Pub. Sales defined. Objectives. levels & techniques. Food sales control.International Text Book Company Ltd. Food cost control.. monthly inventory. Objective. . Pub. Food Control: Food Purchasing Control. Prentice Hall . Food and Beverage Operation Cost control and system Management – Charles Levinson. Job Analysis. Problems in F & B Control. receiving. By. Fraud in F&B Control: Frauds in purchasing. Glasssgow 3. perpetual inventory. Standard portion sizes. Budgeting for F&B Operations. By. Standards of performance. methods. prevention of frauds Inventory control: Importance. issuing. Reference Book: 1. storing. preparing and selling stages of F&B Control. Labour Control: Labour cost considerations. Methodology of F&B Control. Food storing and issuing control. Organizational plan.HM 3118 FOOD & BEVERAGE CONTROL 1. Food receiving Control. Payroll Analysis. ByJohn Wiley and Sons 4. Standard yield.0 F & B Control Overview: Introduction. Classification of cost. Ways of expressing sales concepts. cost/volume/profit Relationships (Break-even Analysis) Budgetary Control: Introduction. Food & Beverage Control by Richard Kotas& Bernard Davis Pub. comparison of physical & perpetual inventory. Budgetary Control Process. Principle of Food. Beverage and Labour Cost Control by Paul R. UK 2. Beverage receiving control. standard recipes Beverage Control: Beverage purchasing control. Stages in the preparation of Budgets. Objectives of F & B Control. Beverage sales control. Beverage Storing and issuing control. Dittmer. Forecasting and scheduling of personnel. pricing of commodity. Kind of Budget.Butterworth – Heinemann Ltd. Personnel Management in F&B Control Cost & Sales Concept: Defining of cost. Beverage cost control. Beverage production control. Food production control.

Fillings. Types. Equipment used. Accompaniments. Menu terms. International menus. Classical sandwiches. Canapés. Classification of salads. Hot dogs. Classical breakfast rolls. Classical potato preparation. Advantages & Disadvantages of convenience Food. Types of menus. Dressing.0 Menu Planning: Introduction. Gels & Modified starches used in bakery. Role of convenience foods in fast food operation. Sea foods. Accompaniments. . Factor that affects menu planning. Types of cake batter. Food Styling: General principles. Presentation styles and appropriate garnishes and accompaniments. Brighteners.FOURTH SEMESTER HM 4101 FOOD PRODUCTION OPERATION – II 1. Decorations And Concept development Basic Bakery and Confectionary: Types of dough. Accompaniments for popular dishes. Modern and special innovative garnishes. Asian & Western foods. Differences. Foot longs: Types. Operations. Nuts & Oil seeds. Menu examples. Fats & Oil classification. Classical vegetable accompaniments. Pulses. Garnishing & Salads: For all French classical menu. Name & Description Convenience Food & Fast Foods: Characteristics. Sandwiches. Parts of salads. Selection of spreads. Labour & Co9st saving aspects Rechauffe Cookery: Food Commodities: Classification with examples and use in cookery. Principles & Vegetable Based. French classical menus. Smoreboard. Classical Garnishes: Indian. Example. sweetening agents. Types – Indian & Western. Pizzas. Rolls. Burgers. Example of bakery And Confectionary products. Cereals etc. Cookies.

Interaction with guest. Carving. Vodka. Grappa. Spirits-Types. Guerdion Service: Introduction. Equipments used.HM 4103 FOOD & BEVERAGE SERVICE OPERATION . Brands. Job specification. Ouza Aquavit. Types & preparation. Storage & Service. Common preperation. Equipments used.0 Spirits: Introduction to spirits (Whisky. History. Trolley service – Beverages. Staffing. Innovative Cocktails & Mocktails. Liquors: Types.Indian and International Bar: Introduction. Layout. Decorative accessories. Control methods & License staffing. Costing. Production. Garnishes. Cocktails: Introduction. Job description. Silvovitz. Brand Indian and International & Service. Types. Salad making etc. Hightea. Suggestive selling. History.II 1. Costing. Starters. Bar stock maintainence. Terms related To alcoholic beverages. Cocktail bar. Types. Desserts etc. Equipment.. Brandy. Ingredients used. Production. Tobacco: Types. Bar planning & Designing & Bar menus. Corkage. Calvados etc. Classical cocktail & recipes. Flamberg dishes. Gin & Tequila). Production. Arra fenni. Brands & Service. Other alcoholic beverage – Absinithe. Food & Beverage Terminology related to the inputs of the 4th semester .

Flower Arrangement: Concept & Importance. Proportion. Characteristics. Colour: Colour Wheel.Emphasis.0 Interior Decoration: Important . Equipments& Accessories. Principle of Design-Harmony. Carpets: Selection. Use and care of soft furnishing. Classification of colour. Window. Applications. Lighting: Classification . Elements of design: Line. Classification. Types of accessories-Functional&decorative. Colour Schemes. Floor & Wall Covering: Types and Characteristics. Curtains And Blinds Soft Furnishing And Accessories: Types.II 1. Selection. Care & Maintenance. Factors. types. Principles. Rhythem. Defination&Types. Balance. Tools. Types & Importance . Refurbishment And Redecoration: Decoration. Imporntance&Characteristics. Forms. Snagging list. Furniture Arrangements: Principles. Glossary Of Terms (with reference to 4th semester syllabas) . Types of joints. Colour Schemes.HM 4105 ACCOMMODATION OPERATION . Procedure and task involved. Types & Shapes.

registration activity. fulfilling special requests. crew. robbery. guest relations.FITs. Group Reservation. over-booking cases. groups. Front Office Security Functions: Role of front office in hotel security. Reservation inquiring. Registration: Pre-registration activities. scanty baggage Handling keys control: ELS (electronic cards). theft. Indian & foreign. safe deposit boxes.HM 4107 FRONT OFFICE OPERATION – I 1. method of payment. protection of funds. change of room.0 Reservation: Reservation methods. guest& staffs movement & access control. handling grand master/ masterkey. death. creative options. The Reservation record. interdepartmental communication. dealing emergencies: medical. Front Office Responsibilities: Front office communication. Reservation confirmation. check in: use of metal detectors. Reservation consideration. . firebomb threats etc. guest services. issuing the Key. The registration record Room & rate assignment. validation. Reservation maintenance Reservation reports. lost & found & damaged use of key cards.

HM 4117 FINANCIAL MANAGEMENT 1. over-capitalization. Financial Statement: Meaning and objective of different type of financial management system. profit maximization approach vs. sources. Preparations Depreciation Polices: Meaning. cash budget. turnover ratio. Ratio Analysis: Meaning and objective. various . step in budgeting.. Uses. role of commercial banks. objectives. ARR. Corporate Share Capital & Corporate Debt: Different forms of securities. financial ratio. NPV & Index Funds Flow Statement and Cash Flow Statement: Meaning. Trends and common size analysis. debt capital in forms. Determination. their advantages and disadvantages. Capitalization: Meaning. probability ratio. wealth maximization approach. types of budget. Source of Finance: Short-term mid-term finances.0 Financial Management: Meaning objective of Financial Management. Causes. long-term financing and financial institution. classification. management of working capital Budgets: Meaning and importance. financial analysis and tool of analysis. basic capital budgeting Payback record. Working Capital: Concept.

menu engineering. Menu Management: Introduction. marketing measurement. menu as a in-house marketing tool. control & performance control & performance . types of menu. constraints to F & B management. basic policies-financial. basic policies-financial.HM 4118 FOOD & BEVERAGE MANAGEMENT 1. measurement. and catering. marketing measurement. measurement. merchandising. marketing and catering. basic policies-financial. and catering. Control & performance control & performance control & performance F & B Management in Industrial\Institutional Catering: Introduction. marketing and catering. basic policies-financial. menu costing and costing and pricing. F & B Management UN Hotels and Quality Restaurants: Introduction. Material Management: Introduction concept. measurement. Menu fatigue. marketing and catering.0 F & B Management-Overview: Introduction. basic policies-financial. responsibilities of F & B management. F & B Management in Hospital Catering: Introduction. menu planning considerations and constrains. objective of F & B management. F & B Management in Fast Food and Popular Catering: Introduction. F & B Management in Function Catering: Introduction.

Importance of Garde manger and Butchery. mousses. Yields test calculations and portioning. cold puddings and sweets. casings.FIFTH SEMESTER HM 5101 ADVANCED FOOD PRODUCTION 1. quenelles -types. chaudfroid. Advanced Bakery Preparation: Sugar craft. aspics. cooking methods. popular sausages. Spanish. Italian. Lebanese (Mediterannean). staffing. terrines. SPS. storage. Regional classification. smorgasbord. Storage points. Kitchen Management: Workflow. Themes. examples. Functions. Chinese. Ingredients. Buffet Setups. chocolate confectionary. Cold Cuts: Farcis. Presentation. Mexican. ballotines. Buffet preparations Principles of Buffet. production planning. SPS of meat products. problems. chacutiere.0 Popular International Cuisine: Features. methods of cooking. preparation. sausages. indenting. New product development. pates. preparation. Cold sauces. stores management. Grade Manger: Definition. . types. courses of the menu. methods of preparations. Thai. Menu examples (Japanese cuisine-only Theory). layout. Staff organization. dips. Types. menu examples. layout. typical dishes. stewarding. galantines. use of Internet and other latest technologies in food production.

Home Delivery. Traditional Indian Service: North Indian. Table Cheeses: Introduction. Function Catering: Introduction. Brands & Service. Seating Arrangements. Restaurant Design team. Planning & Operating various F & B Outlets and support / ancillary areas. Afternoon & High Teas: Introduction. Airline & Railway catering. Analyzing Strengths and Weaknesses: Catering outlets visa.Premises Catering. Factors. Buffet Management. Types of Function. decision making on basis of the analysis. Space requirements & Checklist. Factors . Space& Lighting. Production. Function Administration & Organization. Storage. Menu. Function contracts. menu planning. Take away. Thali service (Lay-out & sequence) and other regional cuisines for special occasions. Types. Colors and Market. Restaurant Problems and Guest / Situation Handling Thumb Rules Other Catering Operations: Off. Buffet Presentation. staff requirement. Equipments Used. Buffet Sectors. Industrial & Institutional Catering. Menu. Food & Beverage Terminology related to the inputs of 5th semester .HM 5103 ADVANCED FOOD & BEVERAGE SERVICE 1. Menus.Concept.0 Restaurant Planning: Introduction. Booking Procedure. Cover & Service Buffet: Introduction. South Indian (wedding & functions). Hospital Catering. Types.-vis competition parameters.

rooms. Tumbler. Lounges. Hydro extractor. Telephone. Performance Standards. Inter-departmental coordination especially with Room service. Cooler press. Laundry detergents. Planning for the provision of Leisure facilities for the guest. Job Allocation. Productivity Standards. Pressing tables. Manpower planning. Frequency schedules. Special.added features and modifications. Care of fabrics of different types. Equipment . Energy Conservation Methods & Eco Friendly Concepts in Housekeeping Glossary of Terms (with reference to 5th semester syllabus) . Public Areas: Wash . Inventory Levels. Maintenance. Single lady guests Children. Security and front desk. Stains and Stain removal.0 Housekeeping Budgeting: Concept & Importance. Planning Trends in Housekeeping: Planning Guest rooms. Typical house-keeping complaints / situations handling. typical fabrics used in hotels. Calendar/ Flat work Iron. Housekeeping Room cost. Special Provisions for Handicapped Guests: Guest room . Periodic. Contract Cleaning: General. Operational and capital budget. Housekeeping Expenses Laundry Management: In-house Laundry v/s contract Laundry: merits & demerits. main modifications. Planning and Organizing In the House Keeping Department: Area Inventory list. added features and Situation Handling / Service Design for Typical Market Segment (Safety. landscaping. Hot Head/Steam press. Standard Operating Procedures & Manuals. The Budget process.Washing machine. Complete program. Layout. restaurants. Pricing a contract. Duty roster. Suites. entrance etc. Bathrooms. security & comfort): Airlines crew guest rooms.HM 5105 ACCOMMODATION MANAGEMENT 1. Laundry Flow process. Boutique hotel concept.

Front Office Cash / Checkout and Settlement: Role of the Front desk cashier.0 Lobby and Bell Desk Operation: Role of lobby managers. checkout. Checkout options. Duty rota and Work schedule. Handling VIPs. during stay.HM 5107 FRONT OFFICE OPERATION – II 1. objective. Internet control . Checkout and account settlement. Function of bell desk. Layout and equipment used. Role of guest relation executive. The guest folio. Tracking transactions . Importance of front office cash. . Credit Control: Meaning. non-automated. The Night Audit: Function of night audit. thumb rules.account allowance. The night audit Guest Complaint Handling / Problem Solving: Process. cash banks. Staff Organization. Semi automated. Foreign currency awareness and handling procedures. after departure. Duties and responsibilities of front desk cashier. Operating model process. Car valet operations. Role of emotions in situation handling. Verifying the night audit. Common complaints / problems / situations handling. Prevention of Skippers: on arrival/during stay/on departure day. hotel credit policy regarding guaranteed bookings/corporate account holders/ Credit card users. cash sheet. check-in. Bell desk forms and formats. Unpaid account balances. Luggage handling procedure. Function of Hospitality desk / Concierge desk. Control measures at the time of: reservation. Hotel credit management (including credit cards). Front Office Accounting: Accounting fundamentals.Transcript.

Controls and drive elements. Lighting Systems: Basic definitions. Lighting system maintenance. Artificial light.0 Introduction: The role of facilities in the hospitality industry. Structural frame. Preliminary schedule. Energy pricing. Distribution panels and wiring. Landscaping and grounds. Lobby. Space allocation programme. Valet parking. Cooling systems operations and maintenance. Electric motors. Layout considerations. Water quality. Parking garages. Safety and Security Systems: Safety and the hospitality industry. Maintenance management systems. Calorific value. Facility Systems: Water and Waste Water Systems: Water usage in the lodging industry. Basic Fuels: Types. Definition. Fire prevention. Fire notification. Hotel design. Guestroom hvac maintenance. Refrigeration cycle. Electrical Systems: Fuses and circuit breakers. Energy cost control and building systems. Managing Maintenance: Types of maintenance. Lighting system design. Maintenance. Feasibility studies. Site design. Components. Power in ac single and three phase. Recreational facilities. Water systems. Factors influencing building comfort. Lodging Planning and Design: Development process. Cost calculation. Fire suppression. Ventilation and Air Conditioning Systems: Guest room hvac system types. Operational criteria. Reducing boiler and chilling energy costs. Energy management and conservation systems. Swimming pool water systems. Fire detection. The cost of development and construction. Design factors. Light sources. Building and Exterior Facilities: Roof. Electronic equipment. Reducing food and beverage production and service energy costs. Methods and types of construction. Storm water drainage systems. AC and DC system of supply. Layouts and materials. Guest rooms and suites. Natural lights. Heating. Water heating. Budget. . Impact of facility design on facility management. Foundation elevators. Checking the bill for electrical energy. Exterior walls. Accessibility requirements for parking areas. Fire control. Paints and varnishes. Fire safety. Centralized systems. Structural features. Cleaning fixtures and lamps.HM 5115 FACILITY PLANNING 1. Reducing guest room energy costs. Cost of operation. Back of the house areas. Utilities. Comparison. Food and beverage outlets. Decentralized systems. Windows and doors. Replacing lamps. Affects of maintenance on light outputs. Parking Areas: Parking lots. Water conservation. Cost associated with hospitality Facilities. Energy Management: Background. Reading electrical utility meters. Function areas. Cost of renovation and modernization.

Published: Orbis Publishing. Published: Standard Publishers Distributors. Published: English Language Book Society/Edword Arnold. Storage areas. Stutts. By: David M. By: Mike Lawrence. AHMA.P. 3. Office space. 4. Stipanuk. Sample blue print. Building Construction. Published: John Willey & Sons Inc. Hospitality Facilities management and Design. Feasibility. Delhi. Regulations. Uk. Volume 1&2. How things work-The Universal Encyclopedia of Machines. Borsenik & Alan T. By: Sushil Kumar. NY. Planning. The Complete Guide to DIY and Home maintenance. Harold Roffmann Published: Educational Institute. Kitchen. . 5. 2. Air Conditioning Engineering. Reference Books: 1. Receiving areas.Jones. The Management of Maintenance and Engineering Systems in the Hospitality Industry By: Frank D. 6.Food Service Planning and Designs: Concept development. Layout. By: W.

nature of directing. financial control-information control. Maslow’s theory of need hierarchy. control & accountability & pressure to perform. characteristics of directing. centralization and decentralization. nature and importance of motivation. recruitment. Taylor & Henry Fayol to modern day management. verbal/non-verbal.HM 5116 INTRODUCTION TO MANAGEMENT 1. manpower planning. review of decision. communication process. steps in planning.0 Concept of Management Nature. job analysis. Leadership: Leadership theories in brief. principles of directing. importance of directing techniques of directing orders. methods. type of plans. chain of command. step-by-step decision-making process. Morale-incentives. organisation charts and manuals-formal and informal organisation. Herzberg’s hygiene-motivation theory. types of organisation. Staffing: Meaning. marketing control-production control-quality control. control process. line and staff and committee. principles of organisation. training. directing. nature and importance of planning. barriers to communication.PERT & CPM. control techniques. characteristics of planning advantages and disadvantages of planning. job design. programmes and budgets. budgetary and non-budgetary control. human resource development. levels of Management. principles and techniques of co-ordination. formal/informal. Management Thought Journey from Inception till Today Brief history and change in conceptual orientation from times of F. delegation. W. functional. Motivation: Meaning. supervision. . Vroom‘s expectancy. Communication: Meaning and nature of communication. management Vs administration. Planning Meaning. Organization: Meaning. benefits of motivation. concept of strategic control. policies. development. selection. theory-Mc Gregory‘s theory X and theory Y. staffing. theories of motivation. procedures. authority-responsibilityaccountability relationship. Components of planning: objectives. Directing: Meaning. planning. different styles of leadership and their relevance with reference to context and conditions / situations. the process of management. job evaluation and merit rating. characteristics of management. promotion. nature and importance of organisation. span of management. strategies. forecasting. need for control. Decision Making: Types of decisions. performance appraisal. organizing. rules. Co-Ordination: Need for co-ordination. types of communication: upward/downward. coordinating and controlling. planning premises. Controlling: Meaning.

P.Verma & Agarwal . Management tasks . Louis Allen 4.J.Earnest Dale 5. Management and Organisation . Management Process . S. Essentials of Management .M. N. Personnel Management & Industrial Relations . Management Theory and Practice . Essentials of Management .Davar R 7.Reference Books: 1.Stoner & Freeman 2. Management .Koontz & O donnel 3. Chandran 8.Chatterji 10. Principles of management . Reddy 9.Peter F Drucker 6. Fundamentals of Management .

0 Units Post Training Test: 2. 4. c).5 Units Log Book: 1. under any circumstances student will not be permitted to go for the change.0 Unit Performance Appraisal Form By Hotel: 2. Thus he/She concerned would have to re do the training after eighth semester and would be able to get his / her pass certificate /degree there after only. the training would be considered to be null and void. . In case if the student is unable to clear it with a minimum aggregate of fifty percent or leaves the training in between or does any code of misconduct during training. After the confirmation of training from the hotel to the department. The Break Up of Units in Training would be as such: Training Report: 1. There would be a viva and exam conducted by the expert committee. The training and placement cell of the department would provide students an opportunity to learn in a reputed organization.5 Units Project report: 1. Students will have to undergo training in all four operational areas during the training. * Students will be required to give a presentation based on training report & project Report.0 Units.Performance Appraisal Form)] duly signed and complete in all respect.Log Book and d).Project Report. However if one wish to arrange the training on his/her own an application in written may be given to the coordinator training and placement well in advance so that the student next in merit list may be considered for the suitable unit. 6.0 1. At the end of successful completion of training students would be submitting [a) Training Report.SIXTH SEMESTER HM 6111 INDUSTRIAL EXPOSURE TRAINING 8. 5. “Twenty Two Weeks” Training is compulsory as a part of your curriculum in any of the star hotels. Training is not a matter of choice but a matter of one’s ability and the frame one fits into. Also a viva would be conducted on the above said. b) . 2. Also a vocational training can be arranged at the end of seventh semester in the area of their interest. 3.

Prentice-Hall of India. Mechanical. Research procedure. USA 6. 4. Judith Bell. 3. Executive summary. Philip Kotler. organizing and supervising fieldwork Data Analysis: Classification. Field Work: Planning. Richard D Irwin. Delmar Publisher Inc. Research Design & Data Collection Method: Primary research. Tabulation. Delhi 5. Morrison. Ritchie Goeldner. Bibliography. Statement of research problem and research objectives. Application of research. Sample size. Scope and Purpose of doing research. Literature review. Conclusion & Reference Books: 1. Paynter. Survey. Research instrument – Questionnaire. UBS Publisher Distributors. Alastair M. Boyd. James M. Findings. Sampling Plan: Sampling unit. Executive summary. Problems of concluding research.0 Introduction: Meaning & definition.SEVENTH SEMESTER HM 7111 RESEARCH PROJECT DESIGN & METHODOLOGY 1. Recommendations. Delhi. Rationale for conducting study. Report Writing: Report format. Areas of research. NY. Sample selection process. Selection of title. secondary research. Hoe to complete your research project successfully. John Wiley . Hospitality & Travel marketing. How to research and write a thesis in hospitality & tourism. Experiment. John Wiley & Sons.. Research approached – Observations. Description of universe. Analysis and Interpretation. New Delhi 2. All India Traveller Book Seller. Sampling media. INC. Marketing Management. Travel Tourism & Hospitality Research. Project Theme: Identifying theme of project. Marketing Research. Harper W.

Short –Term and LongTerm Process.0 Evolution. 2. Tata McGraw Hill. Performance Appraisal: Purpose. Wages and Salary Administration: Development Sound Compensation Structure. Flippo : Personnel Management. CTC (Cost to company) concept and its implication. Managing Conflicts Laws / Acts / Statutory mechanism in Indian context related to HRM issues especially hospitality sector Reference Books: 1. Regulatory Provisions. Factors Affecting Performance Appraisal. Assessment of Training Needs. Tests and Interviews. Promotion and Transfers. Direct & Indirect costs. Edwin b. Retirement and other Separation Process. Pramod Verma : Personal Management in Indian Organisations 3. Career Planning and Development: Career Counseling. Training And Development of Various Categories of Personnel. Placement and Induction. Collective Bargaining. Fringe benefits. Role and Status of Human Resource Management in India: Structure and Function of Human Resource Management – Systems View of HRM Manpower Planning: Concept. Organisation and Practice. Arun Monappa & Saiyuddain : Personal Management.HM 7112 HUMAN RESOURCE MANAGEMENT 1. Counseling. Manpower Planning Techniques. Incentives Grievance Handling and Discipline: Development of grievance handling Systems. McGraw Hill . Methods and systems of Performance Appraisal. Training and Development: Need and Importance.

Communication process in services promotion. Process: Process of service delivery. Recruitment. sales promotion. TQM in Service Marketing: Measures. selection and training of employees. Corporate meeting. Shops. Tangible Equipment. recreation & health.0 Basic Introduction to Marketing: Meaning. Level of customer involvement Consumer Behavior in Hotel Industry: Customers expectations. Marketing Mix in services marketing (7 Ps). Value chain linkage in hotel industry. Post purchase evaluation. Relationship marketing Physical Evidence: Employee dress. Services Marketing: Basic difference between goods and services and their marketing. A strategic program for the marketing of service. Electronic channels People: Role of employees in service delivery. Public relation in hotel industry Place (Distribution): Agents & brokers. Steps in service delivery. Classification of Hotel industry Market Segmentation: Organizational customer segment. car rental service Price: Services pricing policy. marketing. Managing the customer mix. features application in hospitality industry Hospitality Marketing: Indian scenario – Issues / solutions / future prospects . mapping the service system. nature and scope. Methods. Aesthetics. Value added products. Factors influencing pricing policy Promotion: Advertising. Blue printing. factor influencing customer expectation and perception of service. Types of services Product: Front Office & accommodation. incentive markets. Marketing Strategies for Hotel Industry: New service development. Travel Market. food and beverage. Customer delight approach. Customer expectation from Hospitality services. Types of service expectation. personal selling.HM 7113 HOSPITALITY MARKETING 1. Features of Hospitality marketing. deference between marketing and selling Hotel Marketing: Changing role of Hotel marketing. Approaches. publicity. Convention market.

Marketing for hospitality industry – Roberts 6. Services marketing – S. Professional managers Library. Services marketing – Zeital Valerire – A and Mary Jo Baiter. Service marketing – Love. pasasuraman and bitner Publisher. Strategic hotel and motel marketing – hart & troy 8. Global Business Press . New York. Free press 3. 4. Harsh V. Services marketing – The Indian experience by Ravi Shankar publisher. service marketing – Wood ruffe Helen publisher Macmillan 7.Reference Books: 1. Verma 11. Publisher McGraw Hill companies 2.M Jha Publisher. Delhi. south Asia publication. Lock. Marketing leadership in Hospitality by Robert Lewis and Richrd Chambers 10. Delivery quality service: Zeithmal. Himalaya publications 5. Foundation and practices marketing of Services – Strategies for Success. Christopher II 9.

Bhatia. Tourism – The State of Art. Dynamics of tourism – Pushpinder S.0 Tourism Phenomenon: Concept. issuing authority. Historical evolution and development Transport Systems: Air transport. Wood etc. Introduction to tourism – Seth P. Sterling 6. Road. International tourism. historical. customs formalities. function. IATA etc. past. Hotels for tourism development – Dr. immigration etc Reference Books: 1. Sterling 8. edited by Seaton. PATA. Definition. Other travel legislations Foreign Exchange: Countries and currencies. issuing authority. Gill 5. procedure for obtaining VISA. Metropolitan 2. cultural. Railways. Culture and art of India – Mukherjee. sports and adventure – tourism Types of Tours: Importance of tour operations. Tourism today – Ratandeep Singh 4. type. b) ASTA. procedure for obtaining foreign exchange. Types of tourism resources of sports. John Wiley . Travel agents and tourism – Merrisen James 9. Tourism and cultural heritage of India – Acharaya Ram 10. types.HM 7114 INTRODUCTION TO TOURISM & TRAVEL 1. VISAS: functions. A 11. Tourism principles and policies – A. Tourism. Francois Vellas & Lionel Bickerel. Basic concept for international tourism Tourism Industry: Major & minor components. major national and international tour operators. nature based.N. Role and functions of Indian and international travel agencies.K. Jagmohan Negi. importance and role of tourist guides Travel Formalities and Regulations: Passports. Macmillan Business 12. procedure for obtaining passport etc. Tourism Organization and Associations: Role and function of a) World tourism organization. foreign exchange counters. UFTAA. present and future – Bukhart 7. Sea and waterways – Indian and international examples Travel Agencies: History and development of travel agencies. Profile of Indian tourism – Shalinin Singh 3.

Displacement. Reacting variations in demand in order to maximize yield. merchandising Direct sales travel agents. sales call. direct mail. hotel booking agencies. Booking horizons. personal calls and telephone selling letters. Cost and pricing – Hubbart formula. Internet. occupancy and revenue reports Budgeting – Forecasting room availability / room revenue. Inclusive / non inclusive rates Control – verification. plan. Market pricing. . computerized control systems. closing the call Internal / In-house sales promotion.PROFESSIONAL ELECTIVE HM 7121 FRONT OFFICE MANAGEMENT 1. Selling models. marginal or contribution pricing. tourist information center. night audit.0 Introduction and concept. expenses Staffing – Personnel Management and maintenance Hotel Sales: Selling concept. Forecasting bookings. tour operators. Statistical representations – threshold curves. Concept and usage of revenue management Accommodation Management Aspects: Tariff decisions. Differential rates.

acts regarding prevention of food adulteration. family. registration. commercial. Mistake of law. (Each act to be discussed in brief with particular reference to Hotel Industry) Shop and Establishment Act: Introduction. daily and weekly working hour. Provident Fund Act.. Industrial Dispute Act. Payment of wages act. employer. Contract with person of unsound mind. exemption. authorities under the acts.undue influence. Apprentices impossibility – lapse of time – by cooperation of law – by breach of contract Licenses and Permits for Hotels and Catering Establishment: Procedure for procurements. Acceptance – essentials of valid acceptance-communication of offer acceptance revocation – when complete.0 The Indian Contract Act: Definition of Contract-essential elements of a valid contract-classification of contracts-void able contract-void contract-illegal agreement-express contract-implied contract executed contractexecutor contract. drinking in the licensed premises and different types of permits Industrial Legislation: Factories Act. Environment Protection Act: Powers of central Govt. innkeeper. Trade union Act. procedure of taking a sample purchase right. Law of Tenancy: Rent control Act. innkeeper’s lien. guest relationship. establishment. prevention of food adulteration act. Essential commodities.mistake of fact.their effect – bilateral and unilateral mistakes – misrepresentation – fraud.coercion – their effects consideration or object – when unlawful agreement oppose to public policy attempted performance or tender essentials of a valid tender time as the essence of contract. AGMARK . definition. By performance. overtime. annual leave with wages. definition – adult.EIGHTH SEMESTER HM 8115 BUSINESS LAW 1. ISI. guest control order or food services order enforce from time to time. prevention and control of environment pollution Laws Relating to Hygiene. egmark Liquor Legislation: Types of licenses. warranties. Offer definition-essentials of a valid offer when does an offer comes to an end. Consideration-definition-rules as to consideration stranger to consideration –when contract made without consideration valid – minor’s agreement – liabilities for necessaries. procedure for redressal of grievances. byelaws as affecting catering establishments (To be discussed in detail) Consumer Protection Act: Consumer protection councils. employee. distinction between guest and tenant. Sanitation and Adulteration: What is food adulteration – laws for prevention of it in India – ISI standard. Byelaws of Hotels and Restaurant under municipal cooperation – Renewal suspension and termination of licenses Food Legislation: Principles of Food Laws.

C. Kuchal 5. Mercantile law – N. Bare Acts of respective legislation 6. Principles of Business Law. Shops and establishment Act .Reference Books: 1. Lyengar 3. K 4.P.Aswathappa.D. Business Law – M. Mercantile Law – S. Kapoor 2.

group tasks. Organisational Behaviour.0 O. Organisational Behavior.P. New York Mc Graw Hill 3. Human Resource Management. learning Motivation: Nature. Essential of Organisational Behaviour. New Delhi. Personnel Management. Foundation of Individual Behavior: Environment. Organisational Behaviour – Human Behavior works. Organisational Behaviour. organizational and psychological factors. group formation.: Definition. equity and expectancy Foundation of Group Behavior: Group dynamics. Himalaya Publishing House 5. New Strom and Davis.Singh. Subha Rao P. Dhanpat Rai & Sons 6. Mumbai. New Delhi. attitudes. barriers and ways of overcoming the barriers. New York Mc Graw Hill 4. Aswathappa K. important theories – Maslow.behavioral implication of different structures Organisational Change: Resistance to change and ways of overcoming the resistance Organisational Culture: How created and sustained. Umaskharan. Organisational Behaviour. informal communication. B. Reference Books: 1. New Delhi. group decision-making Leadership: Nature and theories-trait theory. Himalaya Publishing . relevance and scope. Herzberg. Conflict: Reasons and ways of overcoming conflict Organisation: Structure. personal. perception. Mumbai. Personality. Prentice Hall of India 2. behavioral and fielders contingency theories Communication: Interpersonal communication. Stephen P Robbins. Tata McGraw Hill 7. Tata McGraw Hill 8. Arun Monappa. Fred Lechans. organizational communication.HM 8116 ORGANISATIONAL BEHAVIOUR 1.B.

Indoor Air Quality: Potential source of air pollution. problem for tacking noise. case studies Product Purchase: Principles of responsible purchasing. Butterworth & Heinemann . and alternate energy sources Waste Management: Why manage waste.cement. case studies India.HM 8117 ENVIRONMENT ISSUE 1.sponsorship. effect.hazardous energy separation Energy and Waste Conversion: Introduction. Energy conversion measures. future product. Evaluation of new technology Water: Water and the environment. build commitment. recycling. sources. reward efforts. and Non. urban beautification. provide support. Products:” recycled paper. bricks. Hazardous Material: Definition. Implementation of eco friendly purchasing. Dealing with hazardous materials Ecotels: What are ecotel. problems of noise.0 Introduction and Development of Environmental Message to Staff: raise awareness. making decision about investments. Paints. Hazards. improving water quality. Assessing current performance. wall panels. improving indoor air quality. Energy efficiency action plan. abroad Buildings of the Future: Building Materials. Guidelines for major use areas. celebrate success Business Partner: Coordination Guests: participation Community: . current technology Reference Book: Environmental Management for Hotels. cost External Air Emission: Sources. smart buildings. Hotel and Air Pollution Noise: Introduction.

Origin. WTO. Food infections. common food borne micro organismsBacteria. Chemical agents in food preservation. Prevention of food adulteration act standards. Consumer protection Act.0 Introduction: Food safety. Principles. Food safety by Bhat & Rao 4. Viruses. work area and personnel. benefits Food Borne diseases: Types. equipment. Quality Assurance: HACCP. fruit product order standards. food poisoning. safety aspects of processing mater (uses & standards). Regulatory Agencies. Modern Food Microbiology by Jay J. general hygiene practices for commodities. Need. classification of additive & its role. Agmark standards.Fungi. Indian standard institution. Food Processing by Hobbs Betty 6. and preservation of meat.sara Mortimore & Carol Wallace Chapman & Hall . vinegar.(spores/capsules) . Parasites. Food Hazards & Risks. preservation by drying. 2. micro organism that bring about useful change in food. ISO . Alimentations. fermentation. Food Preservation: Physical agents in food preservation. common diseases caused by food borne pathogens. cleaning and disinfections (Methods and agents commonly used in the hospitality Industry). waste water & water disposal Reference: 1. international – codex. detection of food adulterants. HACCP – A practical approach. factors affecting their growth in food (intrinsic and extrinsic) .HM 8118 FOOD SAFETY 1. terminology. Safe Food Handling by Jacob M. use of low temperature in food preservation. Food Standards: The need for food laws. fish & egg using different methods Food Adulteration and Additives: Definition of adulterated food. preventive measures Hygiene and Sanitation in Food Sector: General principle of food Hygiene. PFA Rules 7. Contaminants and Food Hygiene Food Microbiology: General characteristic of micro organisms based on their occurrence and structure. common adulterants in different foods. (Infections and intoxications). Food Microbiology by Frazier and West Hoff 3. anti biotic. 5. steps/stages. those that bring about food spoilage.

P.PROFESSIONAL ELECTIVE II HM 8122 INDIAN HERITAGE 1.0 Historical Perspective: Indian History. Swamy Vivekanand. Darshans. Churches of India. Pali. evolution of Indian painting. Kannada. Mdvacharya. Kumaraswamy – Indian and South East Asian Architecture 5.Karnataka and Hindustani classical music Indian Painting: Colourful Mosaic.Hussein : a Potrait Bhakti Movement: A new Era. Aihole and pattadakal sculptures. Evolution of Culture – Ancient. Kuchupudi. Kathakali.P. Contribution of Mysore School of painting. Urdu Reference Books: 1. Jainism. Arabindo Indian Performing Arts: Bharathanatyam. Varma – Modern Indian Political thought 8. Thagaraja. Mohiniattam Folk theater and performance and its role in promoting Indian tourism.Purandaradasa. M. Kanakadassa. Chattopadhyaya – What is living and what is dead in Indian Philosophy 4. Ajanta & Ellora paintings. Paramahamsa. Ramkrishana. Bhagvadgeetha. Ram Acharya – Tourism and Cultural Heritage of India. Konark temples. Hindi. Early Chalukyan style special reference to Badami cave temple. Anand K. Radhakrishanan – Indian Philosophy 2.F. Sculpture and Craft: Indian sculptures.History of Dharmasastras 3. Scope and Objective.Kathak. Rajaravi Varma and his contribution to Indian painting. Buddhism. R. Mahabaratha. Jewellery. Shamashastry. Literary Heritage: Sanskrit. Brodov – Indian Philosophy in Modern Times 6. Basavanna. Toys. Puranas Ramayana. Scopes. Sankya. Swamy Vivekananda. Tripitakas. Jayadeva and Kabir Art. Indo-Sarcenic architecture. Tamil. RBSA Publications Jaipur . V. D.His disciples from the East and West 7.Odissi. Great Philosophers: Adishankaracharaya. S. Textiles. Handicrafts. Medieval and Modern Great Scriptures: Upanishads. Puppetry. V. Ramanujacharya.

Taiwan. tribes & religions. Delhi 8. John Wiley.0 India the Subcontinent: Rivers of India. elements of transport routes & networks. time & climate zones. Tourism Development. Gulf Countries. Singh 6.Geographical Analysis. Japan. monsoons. Douglas & Pare. Germany. Routledge. Malaysia etc. famine. Chinese. Caribbean.floods. seasonal incidence.causes and effects. Germans. longitude& latitude of map-reading skills. rich natural ambience.NY . Shintoism etc. dining etiquettes.Boniface & Chris Cooper. R. Macmillan Business 10. Regional Geography of India . Tourism Today. Season and Off-Season in Tourism: Causes of seasons and off seasons of different destinations. Reference Books: 1. Thailand. South Americans (Latin Americans). Middle Easterners. about leading tourism organization in the world. exploring earth’s countries. cultural heritage. development of Tourism in India with reference to geography. Tourism The State of the art.G. Towards Geography of Tourism. Burkart & Medik. International Tourism: UK. dos and don’t’ts. Cross cultural communication for tourism &Hospitality Industry by Helen Fitz Gerald. non verbal gestures. Brian G. greetings. relationship between geography and tourism. Bhati. Orientals from Thailand. Indonesia. Scandinavians.K. season for different travel centers/ circuits. Seation & C. South American Countries and other famous destinations. Korea.PROFESSIONAL ELECTIVE II HM 8127 TOURISM GEOGRAPHY & CROSS-CULTURAL INTERNATIONAL MANAGEMENT 1. Buddhism. Hong Kong. Indian people caste. Portugese. Australia. International Tourism. Heinman 4. social and business practices. Cultural Values: Religion society. Italy. Hospitality Press. A. Kiwis. Italians. Francois Vellas & Lionel Becherel. Taoism. Singapore. Important Religion and Philosophies: Islam. major tourist flow pattern between countries worldwide and domestically. language. major physical divisions. France. USA. Newzeland. Russians & CIS. over-view and world’s continents. Americans.A social science perspective. Africans. Pearce 5. Christianity.D. Ryan Chris. droughts. climate.L. Hinduism. China. growth of fusion of Indian culture. Present & future. Spanish. Confucianism. The Geography of Travel & Tourism. Butterworth Heinmann 9. Australians. Spain. preferences of Japanese. Britishers. currencies around the world. Jenkins & Smith. Switzerland. Indian Oceanic Island. Sterling publication. rain. major cities and airports around the world. Portugal. Recreational Tourism. Melbourne 2. London 7. Tourism Past. A.V. French.Longman Publishers 3.L.

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