UGC Sponsored Career Oriented Add On CourseSyllabus for

Advanced Diploma Course in Tourism and Hospitality Management

(2016-17, 2017-18, 2018-19) SEMESTER-V

Theory: 6 periods/week TOTAL -60 marks

Theory marks: 45

Internal assessment-15

Instructions for Paper Setter

Paper should be divided into 3 sections A,B and C. Sections A, B shall have THREE questions each , out of
which the candidate must attempt TWO from each section. Each question will carry 7 marks. Section C will have
short answer type questions (2-3lines) of 17 marks covering the entire syllabus.

Instructions for Candidates

Candidates are required to attempt TWO questions each from section A, B, of the question paper and the
entire section C

SECTION A
A) Tours Types of tours, guiding-walking tours, tours on coach, tours at museums, toursto
religious places.
B) Tour guide Duties and skills required for guiding tours, handling emergencies and
complaints. Tour commentary.
C) Section B
A) Hygiene of the establishment Garbage disposal methods, advantages and disadvantages.
Cleaning of guest rooms, bathrooms, restaurants, daily, weekly, spring cleaning.
B) Check list of the standard guest rooms and bathroom supplies, room occupancy list.
Linen-room importance, inspecting linen, linen stock.
Keys Selection key, Master key, floor key, grandmaster key.
REFRENCE:

Check-in Check out Managing Hotel Operation Vallen, G.K.

Textbook of Food & Beverage Management Andrews, S.

Textbook of Front Office Management & Operations Andrews, S.

Textbook of Hotel Housekeeping Management & Operations Andrews, S.

Theory of Bakery and Confectionary UttamK.Singh

Theory of Bakery and Confectionary An Operational Approach UttamK.Singh

Theory of Cookery Krishna Arora

 UGC Sponsored Career Oriented Add On Course Syllabus for

Advanced Diploma Course in Tourism and Hospitality Management

SEMESTER-V(2016-17, 2017-18, 2018-19)

PRACTICAL PAPER

PRACTICAL PERIODS : 3/ WEEK Total marks:40 marks

1. Planning a tour as tour guide- receiving guests at arrival terminal to the time of seeing off
after concluding the tour, preparing itinerary.
2. Tour commentary for a place of tourist interest in Punjab.
3. Daily cleaning and preparation of guest room, bathroom, restaurant areas, periodic cleaning.
4. Laundry equipment-study of washing machine, calendaring machine, steam press
 UGC Sponsored Career Oriented Add On CourseSyllabus for

Advanced Diploma Course in Tourism and Hospitality Management

SEMESTER-VI(2016-17, 2017-18, 2018-19)

Theory: 6 periods/week TOTAL -60 marks

Theory marks: 45

Internal assessment-15

Instructions for Paper Setter

Paper should be divided into 3 sections A,B and C. Sections A, B shall have THREE questions each , out of
which the candidate must attempt TWO from each section. Each question will carry 7 marks. Section C will have
short answer type questions (2-3lines) of 17 marks covering the entire syllabus.

Instructions for Candidates

Candidates are required to attempt TWO questions each from section A, B, of the question paper and the
entire section C

Section A

1 Oven and baking- knowledge and working of various types of ovens. Baking temperatures for
baking breads, cakes, confectionery items
2 Cake making ingredients, cake making methods- butter process, blending and rubbing
method
Section B

3 Information about the hotel, country of hotel, its monuments, festivals, shopping etc.
Reading of train and air travel schedules. Preparation of an itinerary
4 Credit cards, traveler cheques,, compass, compass, vouchers, caring for guests-arranging
tickets, transport, safe keeping of valuables, passports, seeing of guests
REFRENCE:

Theory of Bakery and Confectionary UttamK.Singh

Theory of Bakery and Confectionary An Operational Approach UttamK.Singh

Hotel Front Office Operations and Management Tewari, J.R.

Hotel Housekeeping A Training Manual Andrews,S.

Hotel Housekeeping operations and Management Raghubalan, G.

UGC Sponsored Career Oriented Add On Course Syllabus for

Advanced Diploma Course in Tourism and Hospitality Management

SEMESTER-VI(2014-15, 2015-16, 2016-17)

PRACTICAL PAPER

PRACTICAL PERIODS : 3/ WEEK Total marks:40 marks

1. Fire extinguishers

2. Replacing of electric bulb and fuse.

3 .Baking cakes-sponge cake, fatless sponge ,fruit cake andgenoise

4. Practice of standing behind reception counter, handling telephone, PBX, PABX,EPABX, e-mail,
internet