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HMCT - I SEMESTER
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
HMCT - II SEMESTER
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
HMCT - III SEMESTER
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
HMCT - IV SEMESTER
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
HMCT - V SEMESTER
HM HM HM HM HM HM
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
HM HM HM HM
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
HMCT - VI SEMESTER
HM 6111 Industrial Exposure Training 8.0
HMCT – VII SEMESTER
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)
PROFESSIONAL ELECTIVE (Group – I) HM7121 to HM7130
HM 7121 HM 7122 HM 7123 HM HM HM HM HM HM 7124 7125 7126 7127 7128 7129
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
OPEN ELECTIVE HM7161 to HM7170
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
HMCT – VIII SEMESTER
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
PROFESSIONAL ELECTIVE (Group – II) HM 8121 to HM 8130
HM HM HM HM HM HM HM
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
FIRST SEMESTER HM 1101 FOOD PRODUCTION FOUNDATION - I 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
American. trolley.0 The Food and Beverage Service Industry: Introduction to the Food & Beverage industry. Stillroom. quantity and types. Night clubs Food and Beverage Service Equipments: Usage of equipments. Coffee Shop. Inter-departmental relationship Food and Beverage Service Methods: Table service: silver service/ English.I 1. Attitudes and attributes of a Food and Beverage service personnel Basic etiquette for catering staff. Banquets. China ware. Bars. Discotheque. family. kiosks. Types of catering establishments. silverware and glass ware. etc. Grill room. Introduction to Food and Beverage operations. Care and maintenance Food and Beverage Service Personnel: Food and beverage service organization (job description & job specifications of F & B service staff). Single point service: take away vending. Disposables. Linen. room. Russian Self-service: buffet and cafeteria. automats Food & Beverage Terminology related to the inputs of the I Semester . criterion for selection. butler/ French.HM 1103 FOOD & BEVERAGE SERVICE FOUNDATION . lounge. Room service. requirements. tray. Special equipments and other equipments. Furniture. Food and Beverage Service Areas in a Hotel: Restaurant. Snack bar. Specialised service: Gueridon. food courts and bars.
Advantages. Introduction to FOXPRO. Floppy discs. E-mails. search engines. WWW. Data types. preparing a presentation. Searching. preparing an organizational chart Introduction to the Internet: What is the Internet (network. Windows Introduction to DBMS: Data. Functions.Mail Merge WHAT IS SPREAD SHEET (FEATURES. Spread Sheets and Presentations: What is word Processing?. Preparing sample work sheets. Types. Storage devices. Generation of languages.DOS. Overview of MS Access Word Processing. Different Graphs Power Point: Features. Indexing. Introduction to E-commerce . Block diagram. Creating a database. Components of a computer system. Components. Sorting. Case studies. Editing commands . CD ROMs Operating Systems: Introduction. Generation of computers.0 Introduction to Computers: What is a computer.HM 1109 APPLICATION OF COMPUTERS 1. Features of MS Word. FORMUALE AND FUNCTIONS): “If”’ statement. Writing simple programmes. network of networks. websites. Programming languages.
importance of balanced diet. Evaluation of Food: Objectives. sweet foods and sweetening agents.S Rama Rao 8. and boiling preservation of milk. alkali. Food science by Potter & Hotchkiss. functions. Gopalan 7. Food and nutrition – Dr. Pasteurization.P. carbo hydrates. introduction to proximate analysis of food constituents. proteins. liquids. M. vitamins and minerals Classification of Raw Materials into Food Groups: cereals. acid./ hotels based on the principals of the meal planning.V. environmental and behavioral factors influencing food acceptance Food Processing: Definition. meat varieties. psychological state.( water balance) Balanced Diet / Menu Planning: Definition. preservatives. space. Food facts and principles – Shakunthala Mania 10. spices and condiments.S. milk and milk products. Food science – Sumathi Mudambi 11. Nutritive value of Indian Foods – Indian council of medical research 12. Water: Definition. objectives in the study of nutrition Major Nutrients: their characteristics. physiologic factors that determine food intake. Theological aspects of food. Hand book of analysis & quality control by fruits & vegetables by Rangana S (Tata Mc.K Joshna 5. milk borne diseases. Fundamentals of food & nutrition. Principles of Food science by Borgstrom and Macmillon 17. role of water in maintaining health. sensory assessment of food quality methods. flavor & Browning’s Factors Influencing Food Intake and Habits. Nutritive value of Indian Foods – G.A. eggs. critical evaluation few meals served at the institutes. cooking poultry. Robinson 4.HM 1115 FOOD SCIENCE & NUTRITION 1.0 Introduction: Food and its relation to health. M. white and red meat. Swaminathan 6. deficiencies. on food constituents. Anita 2. emulsions – colloids. Metabolism. dietary sources (visible . objectives. Graw Hill) 15. Mudambi &Raj Gopal IV Edition 2001 13. RDA for various nutrients. . calculation of nutritive value of dishes/ meals BOOKS FOR REFERENCE: 1. Surjeet Mulhan 9. gender. Invisible) functions of water. A textbook of bio-chemistry. nuts and dried fruits. Food science chemistry & experimental foods – Dr. Sensory Evolution by Amerina ( Academic Press) 16. Microbiology – Anna . pulses. food sources. Normal and therapeutic nutrition – H. cooking. fruit and vegetables. Principles of Food Technology – by P J Fellows 14. Clinical dietetics & nutrition – F. types of cooking. effect of factors like heat. planning & nutritionally balanced meals based upon the three food groups stem. fish. Catering management: an integrated approach – Mohinseth . disease produced by fish. factors affecting meal planning. Swaminathan 3.
flow charts) 3. purpose. defining purpose of a speech. organizing the ideas and delivering the speech 5. complaint 4. Note taking. phrasal verbs. . eye-contact. Expressing the same idea/thought unit in different ways Skill of Written English 1. models 2. essential qualities of a good speaker and listener 4. language as a sign system. signs. use of telephone. common phonetic difficulties. stress. facial expressions and posture 5. applications. symbols and body language. Pronunciations. reference and dictionary skills.0 Language and Communication 1. tense sequence. The use of cohesive devices 2. Precise writing Oral Skills (Listening and Speaking) For Effective Communication 1. nature. polite and effective enquiries and responses 3. preparing summaries and abstracts for oral presentation 2. Restaurant and Hotel English. Note making and developing notes into drafts – rewriting of drafts. Barriers to communication and overcoming these barriers 4. Addressing a group.HM 1111 COMMUNICATION 1. Process of communication and various factors of communication 3. handouts. Linkers and cohesive device 3. Non-verbal communication. Correspondence: Letters to editor and write ups concerning event management (publicity materials. Writing bio-data. use of prepositions. 2. Audience analysis. posters and information. Common errors and their correction in English usage with emphasis on concord. Communication in Hospitality organization and its effects on performance Remedial English 1. accent. Need.
New Delhi 6. Philip Kotler Prentice-Hall of India. Negi Metropolitan Book Co. consortia and reservation system. JamesA Bardi Van Nostrand Reinholdn. tour operators. global distribution system (GDS).0 Hospitality Industry – A Profile Meaning & definition. Hospitality Organizations.S. Robet Lewis & Richard Chambers VNR . hospitality as an industry. present trends in industry. Hotels for Tourism Developments. food and beverage facilities. complimentary role with other industries. Hospitality Distribution Channels Meaning and definition. Major hospitality distribution channels – travel agents. present scenario and future projections of HR issues and technology in industry. impact of international and national events. International Tourism. New Delhi 4. Dr.K. Current Scenario Major players in the industry – India and worldwide. Marketing Leadership in hospitality. ancillary services. Hospitality Products and Services Hospitality accommodation. Dynamics of Tourism. functions and levels of distribution channels. Bhatia Sterling Publishing Pvt.. R. contribution to Indian and global economy. Hotel Front Office Management.HM 1116 INTRODUCTION TO HOSPITALITY INDUSTRY 1. support services. A. Suggested Text Books and References: 1. Marketing Management. role of support services and infrastructure.. Internet. Kaul Sterling Publishing Pvt Ltd. New York 5. New Delhi 2. historical evolution and development. J. emerging markets. New Delhi 3.N.. Ltd. (P) Ltd.M.
cold kitchen. meat cookery introduction.Indian and Western / International . Importance of sauces. methods and temperature variations. d‘uxelle. storage area. mother sauce. doughs.II 1. various mixes. Introduction to Indian Cuisine: History. hot kitchen. Basic Bakery and Confectionery: Principles of baking. different ingredients used. and vegetable mise en place area. cooking methods. ingredient proportions. equipments used. characteristics. garde manger. religious influences. thickening agents used in a sauce. glaze. marinades and gravies.SECOND SEMESTER HM 2101 FOOD PRODUCTION FOUNDATION . The classical and new kitchen brigade. Classification of soups. duties and responsibilities and job description of the kitchen personnel. principles. receiving area. sauces. pastes masala. garnishes. role of ingredients used and menu examples. aspic.0 Kitchen Organization Layout and Hierarchy: Kitchen layout and functions. bakery and confectionery. other popular sauces. bouquet garni. regional differences. Power breakfast & Brunch concept. batters. accompaniments. International soups. traditional / classical items. uses of different types of oven. mirepoix. preparations. freshwater fish. Breakfast: International and Indian menus. roux. cold butchery. Food Commodities: Classification using basic food chart with examples and uses in cookery Seafood. Basic Preparations: Mise-en-place of all the basic preparations soups. rectification of faulty sauces. Basic culinary terms .
Food & Beverage Terminology related to the inputs of 2nd semester .O. Production. Service Methods.. F&B Control cycle & monitoring. Hot Beverages . Non . KOT & BOT. Supper.Introduction. considerations and constraints Menu Terms. Service. Menu: Introduction. Brunch. Hi Tea. Menu Design Classical French Menu. Service. Types-Ala Carte & Table D hote. a la carte and TDH set ups. Production. Lunch.Types.0 Types of Meals: Breakfast . Menu Planning.Alcoholic Beverages: Classification.II 1. Dinner. Computerized K.HM 2103 FOOD & BEVERAGE SERVICE FOUNDATION . Necessity and functions of a control system. Indian regional dishes. Elevens and others. accompaniments and service.T. Control Methods: Billing Methods .Types. Classical Foods & its Accompaniments with Cover. Cold Beverages . Types.Duplicate & Triplicate System.
House keeping control desk. Facilities planning and Design of Housekeeping Department and relevant sub sections. Layout of corridor and floor pantry. Paging systems and methods. Co-ordination.HM 2105 FOUNDATION COURSE IN ACCOMMODATION 1. Glossary of Terms (with reference to 2nd semester syllabus) . Upkeep. Gate pass. Types of cleaning agent. Attributes and Qualities of the Housekeeping staff . request General operations of control desk. Storage. Formats and registers used in the Control Desk. Housekeeping Procedures: Briefing. Maintenance department. Operating Principles of Equipment. Inter departmental Co-ordination with more emphasis on Front office and the. Forms. Maintenance of equipment. Leather. Glass. Cleaning Equipment: Types of Equipment. Rexene.0 Introduction: Meaning and definition. Stain Removal. Cleaning Science: Characteristics of a good cleaning agent. The Hotel Guest Room: Layout of guestroom (Types). Furniture/ Fixtures/ Fittings/ Soft Furnishings/ Accessories/ Guest Supplies/ Amenities in a guest room (to be dealt in brief only). Importance. A career in the Housekeeping department Housekeeping Department: Organizational framework of the Department (Large/Medium/Small Hotel). Types of guest rooms. Role of Key Personnel in Housekeeping.skills of a good Housekeeper. PH scale and cleaning agent with their application. Role of control desk during Emergency. Handling of Guest queries. Care and Cleaning Of Different Surfaces: Metal. Ceramic. cleaning products (Domestic and Industrial). Characteristics of Good equipment (Mechanical/Manual). Handling Lost and Found. check list. Job Description and Job Specification of staff in the department. problem. key control. Importance of Housekeeping. Responsibility of the Housekeeping department. Wood Wall and floor covering. Debriefing. Indenting from stores Inventory of Housekeeping Items. Role.
Methods of Presenting Final Accounts Practical Problem. R. Reference Books: 1.S. Juneja 4. Bank Reconciliation statement. Subsidiary Books . Kapoor 3. Accounting Principles . Account Records: Principles of Double Entry System. Computer Applications: Preparation of Records and Financial Statements. Chawla & C. Need To Study Accounting. Grewal . Comprehensive Accountancy.Cash. Siddiqui 2. Ledger. Financial Statements: Basic Financial Statements. Sales & Purchase books.C. Basic Adjustments to final Accounts. Accounting functions.HM 2117 Accounting Theory: BASIC ACCOUNTING 1. N.Concepts and Conventions.A.D. S. Preparation of Final Accounts. Depreciation Reserves and Provisions: Meaning. basic Methods.0 Business Transaction and Basic Terminology. Journal Entries. Purpose of Accounting Records. Trial Balance. Double-Entry Bookkeeping. T. Introduction to Accountancy. A Complete Course in Accounting Volume I.
VNR 2. Michael Kasavana. Touch Screen Terminals. Michael Kasavana. Installation factors. Account payable module. Inventory module. CBI . Posting entries to Accounts. Hotel Information System: The HIS concept. James Bardi. Food & Beverage Applications: POS order . MIS Security issues. Sales Analysis. Guest Operated Devices. CBI . Guest Information Systems. Wireless Terminals. Rooms Management Applications: Rooms Management Module. MIS Designs and functions. Guest Accounting Module: Types of Accounts. Auxiliary Guest Services. Hotel Information System.Entry units. HIS Terminology. Managing multi processor environments. Reference Books: 1. Energy Management Systems. CAS / PMS Advantages and concerns. Establishing system requirements. POSD Printers. Cash Accounting Systems (CAS). Night audit routine. Contract negotiations. Generation of reports. Effective Front Office Operations. HIS In – House. Immediate Character Recognition (ICR) Terminal. Purchasing module. Guest check Printers. Food & Beverage Management Applications: Recipe Management. POS software. Menu Management Integrated food service software. Workstation Printers. Property Level Reservation Systems. Affiliate and non-affiliate Systems. Electronic Locking Systems.VNR . HIS Hardware. HIS Software Modules. New Developments. Financial-reporting module. Account settlement. Inter sell agencies. Selecting and Implementing Computer Systems: Analyzing current information needs Collection Information of computer Systems. Central reservation Systems (CRS). Property Management System Interfaces: Point of sale Systems (POS). Hotel Front Office Management. Management reports from automated beverage Systems.VNR 3. Accounting Applications: Account Receivable Module.HM 2118 HOTEL INFORMATION SYSTEM 1. Receipt Printers.0 Management Information System (Mis): Concepts. MIS performance evaluation. Consolidated reports. Payroll module. Proposals from vendors. Reservation through the Internet. Key Boards and Monitors. ln room Vending Systems. Computer Based Reservation System: Global distribution system.
Written communications. notices. Role of wit and humor III. Upward.0 I. Selection of channel II. functions 2. Types of meetings 2. Communicating within groups.HM 2111 BUSINESS COMMUNICATION 1. Need. memos. lateral. Channels of Business communication 3. purpose. purpose. Communicating with outside world: Business letters of different types. purpose. downward. Structuring a meeting: agenda and minutes 3. Handling meetings 1. Business communication 1. Organizational communication 1. advertisements. Conducting a meeting . merits. circulars. nature. nature. e-mail writing and manners 4. demerits 5. models 2. press notes 3.
Cook Freeze System: Preparation of food for freezing. smoked meat. menu preparation. Reorder level. Hi tea. checklist and precautions Cook Chill Systems: Purpose of chilling food. finishing kitchens. Bengal. planning. layout of dry and cold room. staff hierarchy. menu example. theme menus. other new non conventional catering concepts. forecasting. common types of ham. principles. cocktails. . Assam. Bin Cards. Low calorie food. EOQ. SPS. chicken. guidelines for efficient storage. form and formats. ham. menu examples. Banquet Menus: Planning. selection.Ingredient used . methods of cooking each cuts – cold cuts. classification of milk and milk product including cheese. storage of frozen food. menus. reheating of frozen and cooked food. Andhra Pradesh. Traditional Preparation Methods. recipes. Cuts of Meat and Meat Cooking: Cuts of beef. transport of frozen food. pre-preparation and cooking techniques Banqueting Preparations: Type of banquets. Brunches and lunches. contact catering. Kerala. functions of store manager. menu examples. Utensils and accompaniments. production. cook chill process. distribution of cook chill and types of container to preserve food. Industrial catering. Institutional catering. Quantity Food Production: Introduction of large scale commercial cooking. Stores: Principles of storages types of stores.0 Regional Cuisine: A detailed study on North and South Indian Regional cuisine: Goa . Out Door Catering: Concept. limitations. disadvantages. storage points.THIRD SEMESTER HM 3101 FOOD PRODUCTION OPERATION – I 1. Kashmir. food festivals. production workflow. preparation. control procedures. themes. bacon. lamb. Air line and cruise liner meal planning. indenting. Food Commodities: Classification with examples and usage in cookery: Pressed meat. costing. preparation. staff hierarchy. advantages. Tamil Nadu. pork. Advantage of cook freezes over cook chill. and classification of international cheese Miscellaneous: Power Breakfast. snacks. inventory procedures. Layout of large quantity kitchen. Karnatka.
Staffing. Food and Beverage Terminology related to the inputs of the 3rd semester . Forms and formats. general principles. Mexican. Italian. Polynesian. Food and Wine Harmony. breakfast cards. Middle East. scheduling and staffing. sparkling.I 1. Production. Indian and International. Cycle of service. German. vine diseases. Time Management. Wine glasses and equipment. Storage and service of wine. canned and draught beers. suggestive selling. Types and brands. Alcohol Free Wines. pitfall to be avoided. Portugal. Service. Spain. Kitchen stewarding Operations. Spanish. Perry. Other Fermented and Brewed Beverages: Sake. Kosher. classification. order taking. Lead time from order taking to clearance. Vinfication. Layout and setup of common meals. wines.HM 3103 FOOD & BEVERAGE SERVICE OPERATION . Classical Dishes/Menu/Service: Mediterranean. Viticulture & viticulture method. Cider. India & California. Australia. Oriental. thumb rules. Ingredient used. Kitchen Stewarding and Ancillary Areas: Introduction. Scandinavian. Bottled. Beers: Introduction. use of technology for better room service.0 Room Service: Introduction. International Cuisines. American.France. Room service Menu Planning. definitions and classification wines. Far East.Still. French. Italy. Inventory/Record Maintenance Alcoholic Beverages: Introduction. Aromatized & Fortified wines. equipment and layout. South Africa.
Typical areas usually neglected where special attention is required. Cleaning and up keeping of public areas (Lobby. Burns. Banquet Halls. Glossary of terms (with reference to 3rd semester syllabus) . First Aid : Concept and emergency Procedures( Heart attack. Selection of linen. selection. corridor) Safety Awareness and First Aid: Concept and Importance. Fainting. back areas. Cleaning of Guest Rooms: Daily cleaning of (Occupied/ Departure/ Vacant/ Under Repair/ VIP Room. Concept of safeguarding assets. Theft: Employee. calculation of par stock. Systems & Procedures involved. Check list for inspection. Administration offices. Safety: Accidents. Control procedures Housekeeping Supervision: Importance of inspection. characteristics. external persons. Forms and formats. fits. Uniform Designing: importance. Linen / Uniform/ Tailor Rooms: Layout. Discard Management.0 Upkeep of Public Area: Cleaning Process. storage facilities and conditions. Degree of discretion/ delegation to cleaning staff. types. Front areas. Accident report form). Par Stock : Factors affecting par stock.HM 3105 ACCOMMODATION OPERATION . sizes and Linen exchange procedure. Restaurant bar. Function of Tailor room. security in hotel guest rooms. Fractures. Linen Inventory System. Cloak rooms. Types of linen. sealds. Pest control: Types of pests. weekly cleaning/ spring cleaning. self supervision techniques for cleaning staff. Fires (Cause. Guest room cleaning – Replenishment of Guest supplies and amenities. par stock. Security: Security of guest/staff/public areas/ Rooms/ Back Office areas. guests. Evening service. Lifts and Elevators. Artificial Respiration ) Safeguarding Assets: Concerns for safety and security in Housekeeping operations.I 1. Procedure.
GIT . Types of room rates. staffing. Types of hotel. Types of Guest room and suites. Tariff cards. scheduling. job specification & job description of front office personnel. Defining the term Hotel. Meal Plans. Front office Operations: The guest cycle. Telecommunication. . foreign. Types of guests – FIT. Business Travelers. basis for charging room rates. Front office Systems. Front office Forms. levels of service.types. organizational chart. Front office Equipments. domestic. The Accommodation Product: Need for Hotel Product Brochures. Property Management System. need s and use of such plans.0 The Hospitality Industry: History and development of Hotel Industry. The front desk.HM 3107 FOUNDATION COURSE IN FRONT OFFICE 1. work shift. Special Interest Tourist. Front office Organization: Front office operations. executive floor or club floor concept. Classifying hotels.
4. Educational Institute of American Hotel & Lodging Association. standards for material & labour variance only. USA Hospitality Accounting. Night audit in Hotels . earnest B. identification of assets and liabilities Visitors Tabular Ledger Meaning & Purpose. 3. Costing Fundamental.0 Uniform System of Accounts Introduction. Boardman. methods. very basic of audit. Heinemann .HM 3117 HOTEL ACCOUNTING 1.D. Richard Kotas & Michael Conlan. assets and liabilities. Hotel Accounting. basic standard costing techniques. Reference Books: 1. 5. R. Michael M Coltman Uniform System of Accounts. marginal costing techniques. departmental income & expense statement (All schedule including long – form) Departmental Accounting Meaning and purpose. International Thomson Business Press Hotel & Catering costing & Budgets. Horwarth & Luis Toth Hospitality Management Accounting. 2. allocation and apportionment of expenses Understanding Balance Sheet Statement Meaning and purpose.
Reference Book: 1. comparison of physical & perpetual inventory. UK 2. Food production control. Food Control: Food Purchasing Control. Food receiving Control. Ways of expressing sales concepts. Standard portion sizes.International Text Book Company Ltd. Labour Control: Labour cost considerations. Food & Beverage Control by Richard Kotas& Bernard Davis Pub.HM 3118 FOOD & BEVERAGE CONTROL 1. Objectives of F & B Control. levels & techniques. perpetual inventory. Beverage and Labour Cost Control by Paul R. Beverage cost control. Beverage Storing and issuing control. issuing. Budgeting for F&B Operations. Problems in F & B Control. . Dittmer. prevention of frauds Inventory control: Importance. Food and Beverage Operation Cost control and system Management – Charles Levinson. Objectives. preparing and selling stages of F&B Control. Beverage sales control. Methodology of F&B Control. Food sales control. Job Analysis. Food cost control. methods.. standard recipes Beverage Control: Beverage purchasing control. Forecasting and scheduling of personnel. Budgetary Control Process. Food storing and issuing control. Classification of cost. Beverage production control. Glasssgow 3. Food & Beverage Management by Bernard Davis & Sally Stone Pub. storing. Payroll Analysis. Organizational plan. Elements of cost. pricing of commodity. Sales defined. Personnel Management in F&B Control Cost & Sales Concept: Defining of cost. Kind of Budget. Principle of Food. Prentice Hall . receiving. ByJohn Wiley and Sons 4. Standards of performance. By.0 F & B Control Overview: Introduction. Fraud in F&B Control: Frauds in purchasing. Standard yield. Beverage receiving control. By. Stages in the preparation of Budgets. monthly inventory. Pub.Butterworth – Heinemann Ltd. Objective. cost/volume/profit Relationships (Break-even Analysis) Budgetary Control: Introduction.
Menu terms. Cereals etc. Sandwiches. Pulses. Smoreboard. Garnishing & Salads: For all French classical menu. Food Styling: General principles. Classification of salads. Types – Indian & Western. Menu examples. Types. Equipment used. Accompaniments for popular dishes. Dressing. Presentation styles and appropriate garnishes and accompaniments. Types of cake batter. sweetening agents. Types of menus. Labour & Co9st saving aspects Rechauffe Cookery: Food Commodities: Classification with examples and use in cookery. . Nuts & Oil seeds. Role of convenience foods in fast food operation. Canapés. Hot dogs. Fillings. Rolls. Example of bakery And Confectionary products. Accompaniments. International menus. Decorations And Concept development Basic Bakery and Confectionary: Types of dough. Cookies. Brighteners. Fats & Oil classification. Classical breakfast rolls.FOURTH SEMESTER HM 4101 FOOD PRODUCTION OPERATION – II 1. Operations. Sea foods. Advantages & Disadvantages of convenience Food. French classical menus. Accompaniments. Classical vegetable accompaniments. Classical Garnishes: Indian. Classical sandwiches. Selection of spreads. Asian & Western foods. Differences. Parts of salads. Name & Description Convenience Food & Fast Foods: Characteristics. Pizzas. Example. Principles & Vegetable Based. Factor that affects menu planning.0 Menu Planning: Introduction. Burgers. Classical potato preparation. Foot longs: Types. Gels & Modified starches used in bakery. Modern and special innovative garnishes.
Silvovitz. History. Food & Beverage Terminology related to the inputs of the 4th semester . Grappa. Gin & Tequila).HM 4103 FOOD & BEVERAGE SERVICE OPERATION . Brands & Service. Ouza Aquavit. Arra fenni. Terms related To alcoholic beverages. Desserts etc. Decorative accessories. Types. Calvados etc. Suggestive selling. Job description. Classical cocktail & recipes. Brands. Brandy. History. Bar planning & Designing & Bar menus. Control methods & License staffing. Trolley service – Beverages. Starters. Costing. Equipments used. Interaction with guest. Vodka. Hightea. Equipments used. Ingredients used. Innovative Cocktails & Mocktails.0 Spirits: Introduction to spirits (Whisky. Layout.. Equipment. Brand Indian and International & Service. Salad making etc. Production. Garnishes. Bar stock maintainence.Indian and International Bar: Introduction. Types & preparation. Carving.II 1. Types. Liquors: Types. Flamberg dishes. Other alcoholic beverage – Absinithe. Cocktails: Introduction. Cocktail bar. Common preperation. Production. Storage & Service. Spirits-Types. Job specification. Tobacco: Types. Guerdion Service: Introduction. Costing. Corkage. Production. Staffing.
Use and care of soft furnishing. Balance. Elements of design: Line. Applications. Forms. Procedure and task involved. Tools. Imporntance&Characteristics. Glossary Of Terms (with reference to 4th semester syllabas) . Window. Floor & Wall Covering: Types and Characteristics. Equipments& Accessories. Factors.0 Interior Decoration: Important . Classification of colour. Carpets: Selection. Types of joints. Colour Schemes. Defination&Types. Types of accessories-Functional&decorative. Classification. Curtains And Blinds Soft Furnishing And Accessories: Types. Refurbishment And Redecoration: Decoration. types.II 1. Snagging list. Types & Shapes. Types & Importance . Principles. Flower Arrangement: Concept & Importance. Care & Maintenance. Colour Schemes. Characteristics. Furniture Arrangements: Principles. Colour: Colour Wheel.HM 4105 ACCOMMODATION OPERATION . Selection.Emphasis. Proportion. Rhythem. Lighting: Classification . Principle of Design-Harmony.
interdepartmental communication. The Reservation record. death. robbery. guest services. check in: use of metal detectors. guest relations. change of room. creative options. The registration record Room & rate assignment. firebomb threats etc. registration activity. Front Office Security Functions: Role of front office in hotel security.HM 4107 FRONT OFFICE OPERATION – I 1. safe deposit boxes. Front Office Responsibilities: Front office communication. dealing emergencies: medical. Reservation maintenance Reservation reports. scanty baggage Handling keys control: ELS (electronic cards). Reservation confirmation. issuing the Key. validation. theft. Reservation consideration. protection of funds. over-booking cases. lost & found & damaged use of key cards. Registration: Pre-registration activities. Reservation inquiring. guest& staffs movement & access control. crew. Indian & foreign. fulfilling special requests. . Group Reservation.FITs. method of payment.0 Reservation: Reservation methods. handling grand master/ masterkey. groups.
profit maximization approach vs. probability ratio. Uses. financial analysis and tool of analysis.HM 4117 FINANCIAL MANAGEMENT 1. financial ratio. Preparations Depreciation Polices: Meaning. their advantages and disadvantages. basic capital budgeting Payback record. sources.. Working Capital: Concept. cash budget. Causes. Trends and common size analysis. NPV & Index Funds Flow Statement and Cash Flow Statement: Meaning. management of working capital Budgets: Meaning and importance. Source of Finance: Short-term mid-term finances. turnover ratio. over-capitalization. Capitalization: Meaning. Ratio Analysis: Meaning and objective. long-term financing and financial institution. debt capital in forms. types of budget. classification. step in budgeting. Corporate Share Capital & Corporate Debt: Different forms of securities. Financial Statement: Meaning and objective of different type of financial management system. role of commercial banks. various . objectives. wealth maximization approach.0 Financial Management: Meaning objective of Financial Management. ARR. Determination.
marketing measurement. F & B Management UN Hotels and Quality Restaurants: Introduction. marketing and catering. and catering. basic policies-financial. marketing and catering. responsibilities of F & B management. F & B Management in Function Catering: Introduction. Menu fatigue.HM 4118 FOOD & BEVERAGE MANAGEMENT 1. Material Management: Introduction concept. and catering. basic policies-financial. F & B Management in Hospital Catering: Introduction. menu planning considerations and constrains. types of menu. basic policies-financial. measurement. menu engineering. basic policies-financial. constraints to F & B management. measurement. menu costing and costing and pricing. Menu Management: Introduction. measurement.0 F & B Management-Overview: Introduction. marketing and catering. F & B Management in Fast Food and Popular Catering: Introduction. basic policies-financial. menu as a in-house marketing tool. Control & performance control & performance control & performance F & B Management in Industrial\Institutional Catering: Introduction. merchandising. objective of F & B management. control & performance control & performance . marketing measurement.
Buffet preparations Principles of Buffet. pates. Kitchen Management: Workflow. Grade Manger: Definition. Functions. courses of the menu. Regional classification. production planning. cold puddings and sweets. methods of preparations. staffing. Importance of Garde manger and Butchery. chocolate confectionary. Storage points.FIFTH SEMESTER HM 5101 ADVANCED FOOD PRODUCTION 1. preparation. Mexican. dips. stewarding. popular sausages. SPS. indenting. Cold sauces. layout. Chinese. galantines. casings. menu examples. Yields test calculations and portioning. terrines. Advanced Bakery Preparation: Sugar craft. typical dishes. sausages. storage. Lebanese (Mediterannean). cooking methods. layout. stores management. Themes. Cold Cuts: Farcis. ballotines. quenelles -types. New product development. smorgasbord. use of Internet and other latest technologies in food production. Buffet Setups. Staff organization. aspics.0 Popular International Cuisine: Features. Ingredients. examples. methods of cooking. . SPS of meat products. mousses. preparation. Spanish. Menu examples (Japanese cuisine-only Theory). problems. Italian. Thai. Types. Presentation. types. chaudfroid. chacutiere.
Cover & Service Buffet: Introduction. menu planning. staff requirement. Space& Lighting. Factors . Factors. Analyzing Strengths and Weaknesses: Catering outlets visa. Restaurant Design team. Equipments Used. Function contracts. Buffet Management. Seating Arrangements. Buffet Presentation.HM 5103 ADVANCED FOOD & BEVERAGE SERVICE 1. Production. Planning & Operating various F & B Outlets and support / ancillary areas. Table Cheeses: Introduction.-vis competition parameters. Storage. Food & Beverage Terminology related to the inputs of 5th semester . Types. South Indian (wedding & functions). Colors and Market. Function Catering: Introduction.Premises Catering. Brands & Service.Concept. Thali service (Lay-out & sequence) and other regional cuisines for special occasions. Menu. Afternoon & High Teas: Introduction. Hospital Catering. Buffet Sectors. Types of Function. Home Delivery. decision making on basis of the analysis. Airline & Railway catering. Restaurant Problems and Guest / Situation Handling Thumb Rules Other Catering Operations: Off. Function Administration & Organization. Traditional Indian Service: North Indian. Types. Menu. Booking Procedure. Menus. Space requirements & Checklist. Take away. Industrial & Institutional Catering.0 Restaurant Planning: Introduction.
Tumbler. Productivity Standards. Suites. entrance etc.0 Housekeeping Budgeting: Concept & Importance. Maintenance. Typical house-keeping complaints / situations handling. Public Areas: Wash . Laundry detergents. Telephone. added features and Situation Handling / Service Design for Typical Market Segment (Safety. Manpower planning. typical fabrics used in hotels. Standard Operating Procedures & Manuals. Boutique hotel concept.rooms. Job Allocation. Single lady guests Children. Hydro extractor. Housekeeping Expenses Laundry Management: In-house Laundry v/s contract Laundry: merits & demerits. The Budget process. Housekeeping Room cost. Hot Head/Steam press. Care of fabrics of different types. Layout. main modifications. Contract Cleaning: General. Operational and capital budget. Inter-departmental coordination especially with Room service.HM 5105 ACCOMMODATION MANAGEMENT 1. Stains and Stain removal. Cooler press. security & comfort): Airlines crew guest rooms. Planning and Organizing In the House Keeping Department: Area Inventory list. Pricing a contract.added features and modifications. landscaping. Duty roster. Special. Planning for the provision of Leisure facilities for the guest. restaurants. Frequency schedules. Planning Trends in Housekeeping: Planning Guest rooms. Pressing tables. Energy Conservation Methods & Eco Friendly Concepts in Housekeeping Glossary of Terms (with reference to 5th semester syllabus) . Security and front desk. Bathrooms. Laundry Flow process. Equipment . Periodic.Washing machine. Inventory Levels. Complete program. Lounges. Performance Standards. Special Provisions for Handicapped Guests: Guest room . Calendar/ Flat work Iron.
Front Office Accounting: Accounting fundamentals. thumb rules. Semi automated. Duties and responsibilities of front desk cashier. Staff Organization. Unpaid account balances. . Bell desk forms and formats. The night audit Guest Complaint Handling / Problem Solving: Process.0 Lobby and Bell Desk Operation: Role of lobby managers. after departure. Hotel credit management (including credit cards). Car valet operations. hotel credit policy regarding guaranteed bookings/corporate account holders/ Credit card users. The guest folio. Control measures at the time of: reservation. Credit Control: Meaning. Function of Hospitality desk / Concierge desk. Importance of front office cash. check-in. Common complaints / problems / situations handling. Role of guest relation executive. Layout and equipment used. objective. Operating model process. Verifying the night audit. Handling VIPs. Prevention of Skippers: on arrival/during stay/on departure day. Internet control .account allowance. Tracking transactions . cash banks. Checkout and account settlement. non-automated. Front Office Cash / Checkout and Settlement: Role of the Front desk cashier. Checkout options. during stay. checkout.Transcript. Foreign currency awareness and handling procedures. Duty rota and Work schedule. Luggage handling procedure. The Night Audit: Function of night audit. Function of bell desk. cash sheet. Role of emotions in situation handling.HM 5107 FRONT OFFICE OPERATION – II 1.
Water conservation. AC and DC system of supply. Distribution panels and wiring. Guestroom hvac maintenance. Lighting system maintenance. Calorific value. Site design. Heating. Fire notification. Windows and doors. Electric motors. Storm water drainage systems. Natural lights. Components. Back of the house areas. Layouts and materials. Energy cost control and building systems. Cleaning fixtures and lamps. Structural frame. Maintenance. Landscaping and grounds. Affects of maintenance on light outputs. Water systems. Feasibility studies. Fire safety. Reducing food and beverage production and service energy costs. Electronic equipment. . Swimming pool water systems. Ventilation and Air Conditioning Systems: Guest room hvac system types. Controls and drive elements. Impact of facility design on facility management. Water quality. Artificial light. Building and Exterior Facilities: Roof. Space allocation programme. Utilities. Energy pricing. Maintenance management systems. Structural features. Lodging Planning and Design: Development process. Guest rooms and suites. Basic Fuels: Types. Valet parking. Replacing lamps. Safety and Security Systems: Safety and the hospitality industry. Hotel design. Cost calculation. Function areas. Power in ac single and three phase. Layout considerations. Operational criteria. Methods and types of construction. Fire prevention. Food and beverage outlets. Cost of operation. Budget. Reading electrical utility meters. Managing Maintenance: Types of maintenance. Parking Areas: Parking lots. Design factors. Checking the bill for electrical energy. The cost of development and construction. Light sources. Factors influencing building comfort. Reducing guest room energy costs. Recreational facilities. Comparison. Water heating.HM 5115 FACILITY PLANNING 1. Preliminary schedule. Electrical Systems: Fuses and circuit breakers. Exterior walls. Centralized systems. Lobby. Foundation elevators. Fire detection. Definition. Facility Systems: Water and Waste Water Systems: Water usage in the lodging industry. Cost associated with hospitality Facilities. Parking garages. Energy Management: Background. Energy management and conservation systems. Cost of renovation and modernization. Reducing boiler and chilling energy costs. Cooling systems operations and maintenance. Paints and varnishes. Fire control. Refrigeration cycle. Lighting Systems: Basic definitions. Lighting system design. Accessibility requirements for parking areas. Fire suppression.0 Introduction: The role of facilities in the hospitality industry. Decentralized systems.
The Complete Guide to DIY and Home maintenance. By: W. AHMA. Stutts.Jones. Published: Standard Publishers Distributors.P. Uk. 2. Receiving areas. By: David M. How things work-The Universal Encyclopedia of Machines. Borsenik & Alan T. Feasibility. Building Construction. Stipanuk. . 4. Regulations. NY. Reference Books: 1. Office space.Food Service Planning and Designs: Concept development. 3. Storage areas. Volume 1&2. By: Mike Lawrence. Harold Roffmann Published: Educational Institute. The Management of Maintenance and Engineering Systems in the Hospitality Industry By: Frank D. Published: Orbis Publishing. 6. Delhi. Planning. Hospitality Facilities management and Design. Kitchen. Air Conditioning Engineering. Published: English Language Book Society/Edword Arnold. Layout. 5. Published: John Willey & Sons Inc. By: Sushil Kumar. Sample blue print.
nature of directing. control techniques. Morale-incentives. steps in planning. Decision Making: Types of decisions. staffing. levels of Management. W. Planning Meaning. benefits of motivation. planning premises.0 Concept of Management Nature. nature and importance of planning. the process of management. programmes and budgets. review of decision. Components of planning: objectives. promotion. importance of directing techniques of directing orders. control & accountability & pressure to perform. concept of strategic control. methods. Maslow’s theory of need hierarchy. organisation charts and manuals-formal and informal organisation. Management Thought Journey from Inception till Today Brief history and change in conceptual orientation from times of F. planning. types of organisation. type of plans. different styles of leadership and their relevance with reference to context and conditions / situations. Communication: Meaning and nature of communication. management Vs administration. characteristics of management. financial control-information control. functional. Controlling: Meaning. Taylor & Henry Fayol to modern day management. communication process. procedures. directing. principles of organisation. Motivation: Meaning. . nature and importance of motivation. centralization and decentralization. span of management. policies. Staffing: Meaning. Co-Ordination: Need for co-ordination. Leadership: Leadership theories in brief. barriers to communication.HM 5116 INTRODUCTION TO MANAGEMENT 1. Herzberg’s hygiene-motivation theory. human resource development. job analysis. supervision. characteristics of planning advantages and disadvantages of planning. development. performance appraisal. manpower planning. organizing. principles and techniques of co-ordination. Directing: Meaning. delegation. nature and importance of organisation. recruitment. Vroom‘s expectancy. theory-Mc Gregory‘s theory X and theory Y. job design. budgetary and non-budgetary control. step-by-step decision-making process. characteristics of directing. job evaluation and merit rating. formal/informal. theories of motivation. verbal/non-verbal. chain of command. Organization: Meaning. coordinating and controlling. authority-responsibilityaccountability relationship. marketing control-production control-quality control. training. principles of directing. selection. forecasting. rules. strategies. types of communication: upward/downward.PERT & CPM. need for control. line and staff and committee. control process.
Chandran 8.P. Louis Allen 4.J.Stoner & Freeman 2. S. Management Process . Principles of management .Chatterji 10.M.Verma & Agarwal . Management tasks . Essentials of Management .Koontz & O donnel 3.Davar R 7. Fundamentals of Management . Essentials of Management . Reddy 9.Earnest Dale 5. Management . Management and Organisation .Peter F Drucker 6.Reference Books: 1. Personnel Management & Industrial Relations . Management Theory and Practice . N.
The Break Up of Units in Training would be as such: Training Report: 1. .Performance Appraisal Form)] duly signed and complete in all respect.SIXTH SEMESTER HM 6111 INDUSTRIAL EXPOSURE TRAINING 8. 4.Project Report. 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. b) . 6. 3. Students will have to undergo training in all four operational areas during the training.5 Units Log Book: 1.5 Units Project report: 1. There would be a viva and exam conducted by the expert committee. Training is not a matter of choice but a matter of one’s ability and the frame one fits into. “Twenty Two Weeks” Training is compulsory as a part of your curriculum in any of the star hotels. c). Also a vocational training can be arranged at the end of seventh semester in the area of their interest. 2. 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. the training would be considered to be null and void. After the confirmation of training from the hotel to the department. under any circumstances student will not be permitted to go for the change. 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. * Students will be required to give a presentation based on training report & project Report.0 Unit Performance Appraisal Form By Hotel: 2. The training and placement cell of the department would provide students an opportunity to learn in a reputed organization. Also a viva would be conducted on the above said.0 1. At the end of successful completion of training students would be submitting [a) Training Report. 5.0 Units.Log Book and d).0 Units Post Training Test: 2.
Statement of research problem and research objectives. Delmar Publisher Inc. Hospitality & Travel marketing. Marketing Research. NY. organizing and supervising fieldwork Data Analysis: Classification. 3. Analysis and Interpretation. Sample size. Sampling Plan: Sampling unit. John Wiley & Sons. Conclusion & Reference Books: 1. All India Traveller Book Seller. Harper W. Philip Kotler. Morrison. Executive summary. Areas of research. Richard D Irwin. USA 6. Experiment. Prentice-Hall of India. Delhi. secondary research. Scope and Purpose of doing research. Literature review. Recommendations. New Delhi 2.0 Introduction: Meaning & definition. Rationale for conducting study. Research Design & Data Collection Method: Primary research. INC. James M. Research procedure. Project Theme: Identifying theme of project.. Problems of concluding research. Field Work: Planning. UBS Publisher Distributors. Survey. Travel Tourism & Hospitality Research. John Wiley . How to research and write a thesis in hospitality & tourism. Mechanical. Boyd. Executive summary. Selection of title. Sample selection process. Alastair M. Description of universe. Bibliography. Judith Bell. Hoe to complete your research project successfully. Application of research. Sampling media. Ritchie Goeldner. Research approached – Observations. Marketing Management. Findings. Research instrument – Questionnaire. Report Writing: Report format. 4. Paynter.SEVENTH SEMESTER HM 7111 RESEARCH PROJECT DESIGN & METHODOLOGY 1. Delhi 5. Tabulation.
Retirement and other Separation Process.0 Evolution. Placement and Induction. Performance Appraisal: Purpose. Factors Affecting Performance Appraisal. Managing Conflicts Laws / Acts / Statutory mechanism in Indian context related to HRM issues especially hospitality sector Reference Books: 1. Incentives Grievance Handling and Discipline: Development of grievance handling Systems. CTC (Cost to company) concept and its implication. Flippo : Personnel Management. Training and Development: Need and Importance. Short –Term and LongTerm Process. Regulatory Provisions. Tata McGraw Hill. Tests and Interviews. Manpower Planning Techniques. Direct & Indirect costs. 2. McGraw Hill . Collective Bargaining. Organisation and Practice. Pramod Verma : Personal Management in Indian Organisations 3. Methods and systems of Performance Appraisal. Wages and Salary Administration: Development Sound Compensation Structure. Arun Monappa & Saiyuddain : Personal Management. Edwin b.HM 7112 HUMAN RESOURCE MANAGEMENT 1. Training And Development of Various Categories of Personnel. Role and Status of Human Resource Management in India: Structure and Function of Human Resource Management – Systems View of HRM Manpower Planning: Concept. Fringe benefits. Promotion and Transfers. Assessment of Training Needs. Career Planning and Development: Career Counseling. Counseling.
Shops. personal selling. A strategic program for the marketing of service. Managing the customer mix. Level of customer involvement Consumer Behavior in Hotel Industry: Customers expectations. Post purchase evaluation. Customer delight approach. Tangible Equipment. Process: Process of service delivery. Aesthetics. features application in hospitality industry Hospitality Marketing: Indian scenario – Issues / solutions / future prospects . sales promotion.HM 7113 HOSPITALITY MARKETING 1. Relationship marketing Physical Evidence: Employee dress. Electronic channels People: Role of employees in service delivery. Approaches. Steps in service delivery. Marketing Mix in services marketing (7 Ps). recreation & health. selection and training of employees. Marketing Strategies for Hotel Industry: New service development. Value chain linkage in hotel industry. Corporate meeting. mapping the service system. publicity. Blue printing. marketing. factor influencing customer expectation and perception of service. Travel Market. Types of service expectation. deference between marketing and selling Hotel Marketing: Changing role of Hotel marketing.0 Basic Introduction to Marketing: Meaning. Methods. nature and scope. Factors influencing pricing policy Promotion: Advertising. Public relation in hotel industry Place (Distribution): Agents & brokers. Types of services Product: Front Office & accommodation. Services Marketing: Basic difference between goods and services and their marketing. Convention market. Communication process in services promotion. food and beverage. Classification of Hotel industry Market Segmentation: Organizational customer segment. Recruitment. incentive markets. Value added products. car rental service Price: Services pricing policy. Features of Hospitality marketing. TQM in Service Marketing: Measures. Customer expectation from Hospitality services.
Services marketing – The Indian experience by Ravi Shankar publisher. New York. south Asia publication. Christopher II 9. Publisher McGraw Hill companies 2. Delhi. Lock. 4. Verma 11. Himalaya publications 5. service marketing – Wood ruffe Helen publisher Macmillan 7. Professional managers Library. Foundation and practices marketing of Services – Strategies for Success. Delivery quality service: Zeithmal. Free press 3. Services marketing – S. Marketing leadership in Hospitality by Robert Lewis and Richrd Chambers 10. pasasuraman and bitner Publisher.Reference Books: 1. Global Business Press .M Jha Publisher. Strategic hotel and motel marketing – hart & troy 8. Harsh V. Marketing for hospitality industry – Roberts 6. Services marketing – Zeital Valerire – A and Mary Jo Baiter. Service marketing – Love.
Gill 5. Francois Vellas & Lionel Bickerel. Definition. function. PATA. historical. types. cultural. Sterling 8. Metropolitan 2. b) ASTA. foreign exchange counters.K.N. Historical evolution and development Transport Systems: Air transport. Tourism and cultural heritage of India – Acharaya Ram 10. type. Profile of Indian tourism – Shalinin Singh 3. Sterling 6. International tourism. present and future – Bukhart 7. Road. importance and role of tourist guides Travel Formalities and Regulations: Passports. Bhatia. UFTAA. Hotels for tourism development – Dr. Basic concept for international tourism Tourism Industry: Major & minor components. procedure for obtaining passport etc. Railways.HM 7114 INTRODUCTION TO TOURISM & TRAVEL 1. Tourism. Travel agents and tourism – Merrisen James 9. Sea and waterways – Indian and international examples Travel Agencies: History and development of travel agencies. past. Dynamics of tourism – Pushpinder S. sports and adventure – tourism Types of Tours: Importance of tour operations. VISAS: functions.0 Tourism Phenomenon: Concept. customs formalities. Wood etc. issuing authority. nature based. Culture and art of India – Mukherjee. Jagmohan Negi. Tourism today – Ratandeep Singh 4. edited by Seaton. major national and international tour operators. Types of tourism resources of sports. issuing authority. Introduction to tourism – Seth P. Other travel legislations Foreign Exchange: Countries and currencies. Role and functions of Indian and international travel agencies. procedure for obtaining VISA. immigration etc Reference Books: 1. A 11. Tourism Organization and Associations: Role and function of a) World tourism organization. Macmillan Business 12. Tourism principles and policies – A. John Wiley . Tourism – The State of Art. procedure for obtaining foreign exchange. IATA etc.
closing the call Internal / In-house sales promotion. Booking horizons. Internet. Displacement. direct mail. Statistical representations – threshold curves.0 Introduction and concept. personal calls and telephone selling letters. tourist information center. . night audit. Forecasting bookings. Differential rates. marginal or contribution pricing. plan. expenses Staffing – Personnel Management and maintenance Hotel Sales: Selling concept. tour operators. sales call. computerized control systems. merchandising Direct sales travel agents. Inclusive / non inclusive rates Control – verification. Concept and usage of revenue management Accommodation Management Aspects: Tariff decisions. hotel booking agencies. Selling models. Cost and pricing – Hubbart formula. Reacting variations in demand in order to maximize yield.PROFESSIONAL ELECTIVE HM 7121 FRONT OFFICE MANAGEMENT 1. Market pricing. occupancy and revenue reports Budgeting – Forecasting room availability / room revenue.
guest relationship. distinction between guest and tenant.. Essential commodities. Industrial Dispute Act. authorities under the acts. procedure of taking a sample purchase right. Byelaws of Hotels and Restaurant under municipal cooperation – Renewal suspension and termination of licenses Food Legislation: Principles of Food Laws. Provident Fund Act. Consideration-definition-rules as to consideration stranger to consideration –when contract made without consideration valid – minor’s agreement – liabilities for necessaries.undue influence. guest control order or food services order enforce from time to time.mistake of fact. exemption. commercial. annual leave with wages.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.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. Sanitation and Adulteration: What is food adulteration – laws for prevention of it in India – ISI standard. Acceptance – essentials of valid acceptance-communication of offer acceptance revocation – when complete.by impossibility – lapse of time – by cooperation of law – by breach of contract Licenses and Permits for Hotels and Catering Establishment: Procedure for procurements. ISI. overtime. AGMARK . Payment of wages act.their effect – bilateral and unilateral mistakes – misrepresentation – fraud.acts regarding prevention of food adulteration. family. Law of Tenancy: Rent control Act. innkeeper’s lien. egmark Liquor Legislation: Types of licenses. prevention of food adulteration act. Mistake of law. byelaws as affecting catering establishments (To be discussed in detail) Consumer Protection Act: Consumer protection councils. definition. employer. By performance. procedure for redressal of grievances. innkeeper. Trade union Act. definition – adult. daily and weekly working hour. drinking in the licensed premises and different types of permits Industrial Legislation: Factories Act. Contract with person of unsound mind. warranties. (Each act to be discussed in brief with particular reference to Hotel Industry) Shop and Establishment Act: Introduction. employee. Apprentices Act. Environment Protection Act: Powers of central Govt. prevention and control of environment pollution Laws Relating to Hygiene.EIGHTH SEMESTER HM 8115 BUSINESS LAW 1. establishment. Offer definition-essentials of a valid offer when does an offer comes to an end. registration.
C. Bare Acts of respective legislation 6. Business Law – M.Reference Books: 1. Lyengar 3. K 4. Principles of Business Law. Mercantile law – N. Kuchal 5. Mercantile Law – S.P.D. Kapoor 2.Aswathappa. Shops and establishment Act .
behavioral implication of different structures Organisational Change: Resistance to change and ways of overcoming the resistance Organisational Culture: How created and sustained. Tata McGraw Hill 7. Human Resource Management.Singh. organizational and psychological factors. organizational communication. Stephen P Robbins. personal. Mumbai. Conflict: Reasons and ways of overcoming conflict Organisation: Structure. Dhanpat Rai & Sons 6. Himalaya Publishing . New Delhi. relevance and scope.B. Himalaya Publishing House 5. perception. Organisational Behaviour. group decision-making Leadership: Nature and theories-trait theory. Organisational Behavior. behavioral and fielders contingency theories Communication: Interpersonal communication. New Delhi. Essential of Organisational Behaviour. equity and expectancy Foundation of Group Behavior: Group dynamics. Umaskharan. New Delhi. Subha Rao P. group formation.P. learning Motivation: Nature.HM 8116 ORGANISATIONAL BEHAVIOUR 1. Reference Books: 1. Personnel Management. informal communication. Organisational Behaviour. Personality. Organisational Behaviour – Human Behavior works. Aswathappa K. New Strom and Davis. New York Mc Graw Hill 3. Organisational Behaviour. Tata McGraw Hill 8. Fred Lechans. Foundation of Individual Behavior: Environment. group tasks. Mumbai.: Definition. important theories – Maslow. B. attitudes. Prentice Hall of India 2. New York Mc Graw Hill 4.0 O. Arun Monappa. barriers and ways of overcoming the barriers. Herzberg.
Hazards. and Non. and alternate energy sources Waste Management: Why manage waste. urban beautification.HM 8117 ENVIRONMENT ISSUE 1. Hotel and Air Pollution Noise: Introduction. provide support. recycling. improving indoor air quality. Energy conversion measures. wall panels. celebrate success Business Partner: Coordination Guests: participation Community: . Implementation of eco friendly purchasing. Energy efficiency action plan.sponsorship. problem for tacking noise. reward efforts. improving water quality.0 Introduction and Development of Environmental Message to Staff: raise awareness. Products:” recycled paper.hazardous energy separation Energy and Waste Conversion: Introduction. case studies Product Purchase: Principles of responsible purchasing. abroad Buildings of the Future: Building Materials. future product.cement. Dealing with hazardous materials Ecotels: What are ecotel. problems of noise. making decision about investments. bricks. Butterworth & Heinemann . case studies India. cost External Air Emission: Sources. build commitment. Paints. Evaluation of new technology Water: Water and the environment. smart buildings. Guidelines for major use areas. Assessing current performance. sources. current technology Reference Book: Environmental Management for Hotels. Hazardous Material: Definition. effect. Indoor Air Quality: Potential source of air pollution.
(Infections and intoxications). cleaning and disinfections (Methods and agents commonly used in the hospitality Industry). PFA Rules 7. Food safety by Bhat & Rao 4. use of low temperature in food preservation.HM 8118 FOOD SAFETY 1. common diseases caused by food borne pathogens.0 Introduction: Food safety. Modern Food Microbiology by Jay J. WTO.Fungi. factors affecting their growth in food (intrinsic and extrinsic) . detection of food adulterants. preservation by drying. Principles. Food Processing by Hobbs Betty 6. common food borne micro organismsBacteria. fermentation. 5. common adulterants in different foods. preventive measures Hygiene and Sanitation in Food Sector: General principle of food Hygiene. Alimentations. anti biotic. safety aspects of processing mater (uses & standards). Origin. HACCP – A practical approach.sara Mortimore & Carol Wallace Chapman & Hall . Food Standards: The need for food laws. Safe Food Handling by Jacob M. Quality Assurance: HACCP. Chemical agents in food preservation. equipment. those that bring about food spoilage. benefits Food Borne diseases: Types. terminology. Prevention of food adulteration act standards. Food infections. Contaminants and Food Hygiene Food Microbiology: General characteristic of micro organisms based on their occurrence and structure. food poisoning. Consumer protection Act. Food Preservation: Physical agents in food preservation. international – codex. Parasites. micro organism that bring about useful change in food. Need. Food Hazards & Risks. Agmark standards. steps/stages. waste water & water disposal Reference: 1. ISO . Regulatory Agencies. fish & egg using different methods Food Adulteration and Additives: Definition of adulterated food. and preservation of meat. general hygiene practices for commodities. 2. fruit product order standards. classification of additive & its role. Food Microbiology by Frazier and West Hoff 3.(spores/capsules) . work area and personnel. Viruses. vinegar. Indian standard institution.
Anand K.Purandaradasa. Pali. Darshans. Swamy Vivekanand. Ajanta & Ellora paintings. Shamashastry. Rajaravi Varma and his contribution to Indian painting.P. Handicrafts. Tamil. Sankya. Evolution of Culture – Ancient. Ram Acharya – Tourism and Cultural Heritage of India. Indo-Sarcenic architecture. Radhakrishanan – Indian Philosophy 2.PROFESSIONAL ELECTIVE II HM 8122 INDIAN HERITAGE 1. Swamy Vivekananda. Toys. Contribution of Mysore School of painting. Paramahamsa.Karnataka and Hindustani classical music Indian Painting: Colourful Mosaic.Hussein : a Potrait Bhakti Movement: A new Era. evolution of Indian painting. Sculpture and Craft: Indian sculptures. Jainism. Medieval and Modern Great Scriptures: Upanishads. M. Konark temples. Jewellery. V. Arabindo Indian Performing Arts: Bharathanatyam. Ramkrishana.His disciples from the East and West 7. Mohiniattam Folk theater and performance and its role in promoting Indian tourism. Early Chalukyan style special reference to Badami cave temple. Varma – Modern Indian Political thought 8. Churches of India. Great Philosophers: Adishankaracharaya. Mdvacharya. Kannada.Odissi. Puranas Ramayana.History of Dharmasastras 3. Tripitakas. Puppetry. Brodov – Indian Philosophy in Modern Times 6. Kathakali. Mahabaratha. Buddhism.F. Hindi. Thagaraja. V. S. Textiles. Bhagvadgeetha. Literary Heritage: Sanskrit. Aihole and pattadakal sculptures. Basavanna. Urdu Reference Books: 1.P.0 Historical Perspective: Indian History. Scope and Objective. Scopes. Kumaraswamy – Indian and South East Asian Architecture 5. Kuchupudi. RBSA Publications Jaipur . R. Ramanujacharya. Chattopadhyaya – What is living and what is dead in Indian Philosophy 4.Kathak. Jayadeva and Kabir Art. Kanakadassa. D.
Taoism. Shintoism etc. Malaysia etc. Butterworth Heinmann 9. Christianity. International Tourism.K. Francois Vellas & Lionel Becherel. droughts. rich natural ambience. France. Chinese.Geographical Analysis. Taiwan. Russians & CIS. dining etiquettes. Burkart & Medik. London 7. Season and Off-Season in Tourism: Causes of seasons and off seasons of different destinations. Towards Geography of Tourism. exploring earth’s countries. Africans. about leading tourism organization in the world. Kiwis. Germans. Scandinavians. Germany. Douglas & Pare.Boniface & Chris Cooper. Switzerland. social and business practices. Cultural Values: Religion society. Buddhism. Japan. A. time & climate zones. Cross cultural communication for tourism &Hospitality Industry by Helen Fitz Gerald. Routledge. over-view and world’s continents.floods. Newzeland. Tourism Development. Tourism Past. International Tourism: UK. Confucianism. Sterling publication. Thailand. Melbourne 2. Gulf Countries. Australians. China. monsoons. Middle Easterners.PROFESSIONAL ELECTIVE II HM 8127 TOURISM GEOGRAPHY & CROSS-CULTURAL INTERNATIONAL MANAGEMENT 1. relationship between geography and tourism. preferences of Japanese. Indonesia. Reference Books: 1. Tourism Today. Spanish. Orientals from Thailand. Italians. season for different travel centers/ circuits. Singh 6. tribes & religions. The Geography of Travel & Tourism. major cities and airports around the world.L. Bhati.V.Longman Publishers 3. John Wiley. A. Delhi 8. greetings. USA. Regional Geography of India . Hinduism. Brian G. Tourism The State of the art.G. Indian people caste.A social science perspective. Present & future. rain.0 India the Subcontinent: Rivers of India. Macmillan Business 10. Portugese. Recreational Tourism. Britishers. South American Countries and other famous destinations. Seation & C. French.NY . Caribbean. Singapore. major physical divisions.L. Spain. dos and don’t’ts. Korea. South Americans (Latin Americans). Americans.D. Hong Kong. Italy. Jenkins & Smith. Ryan Chris. major tourist flow pattern between countries worldwide and domestically. Indian Oceanic Island. non verbal gestures. elements of transport routes & networks. longitude& latitude of map-reading skills. language. Important Religion and Philosophies: Islam. development of Tourism in India with reference to geography. R. Portugal.causes and effects. climate. cultural heritage. currencies around the world. famine. Australia. Pearce 5. Heinman 4. growth of fusion of Indian culture. Hospitality Press. seasonal incidence.
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