I SEMESTER HOTEL FRENCH – I (08U1LF1

)
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation

VIVA
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)

I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Course Objective:
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.

Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.

Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of

Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs

Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing

Reference Books
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.

discotheques. Restaurants.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Parlors. Sea Catering. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Fast food restaurants.Hotels. Airlines. Mobile. Sank bars. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Pubs. UNIT-II 1 Classification and Enumeration of Service Equipment with Brand names - Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder . their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. o Management’s expectations. Resorts. Motels. Private hospitals. Rail.

Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . Silver Room or Plate Room – Layout & Equipment & Use. French/American 2.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. English/Russian . relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1.

Cocoa Ø Refreshing – Aerated. Computerized . Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K.T. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. manual. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Basics of Room Service 5. Tea.3. Basics of Banquets.O. Indian Thali / Leaf Service 4.

EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. equipment sanitation. Ø HACCP temperature standards – Cold storage. prevention of cross contamination. medium and large Hotel Ø Different Equipment used in Production – Light. controlling Infectious diseases. thawing – safe ways. Ø Personal hygiene – Food safety standards for employees. temperature danger zone. vegetable disinfections with chlorine. storage-dry and wet. use of thermometers. Heavy Ø Safety procedure in handling Equipment. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. Medium. Why proper hand wash is essential. Ø General Layout of Kitchen in small. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. triple sink method of washing. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. UNIT-II Aims & Objectives of cooking food. Date coding. FIFO. colour coding of boards. dish washing machine. calibrating and various types. advantages and specifications. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . blanching. Deep freezer. cutting board sanitation. holding temperature. Ø Oil as Medium with examples. Ø Kitchen Hygiene – Standard sanitation operation procedures. use of disposable gloves. record keeping. Types. Ø Moist heat. reheating and cooling.

Recipes for mother sauces .Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.. Veal. -Texture of food. and cuts of vegetables. . CLASSIFICATION. effect of heat on vegetables.Mixture of Ingredients. Port.Preparation of Ingredients. UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups.Classification . CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb.classification.Derivatives – 2 examples in each .Classification with examples.Classification. pigments. UNIT-IV SELECTION. and colour present on them. Components Accompaniments & Garnishes – Definition and 10 examples in each. Beef) Ø Poultry MISE-EN-PLACE. Sauces.

Jain. d. c. Punjab. d. Bohri. Maharashtra. Goa. Rajasthan.UNIT-V Introduction of regional cuisine (North. Gujarat. Bengal.a. Andhra Pradesh. South. Moghalai. Dum-Pukth. Karnataka.a parsi. Chettinad Specialty Indian Community cuisine: . Hyderabadi. Brahmin . e. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Kerala & Tamil Nadu. Specialty Indian Cuisines: . b. b.

Italienne. . Paysanne.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Boorani Raita 5. CUTS OF FISH : Fillet. Gosht Briyani 2. Tomato(Creole. Fish.Mirepoix. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Fish Stock iv. Cubes. Identification of Raw Materials. Mirchi-Ka-Salan / Bagara Baingan 3. Veloute(Supreme.Concasse.Jardiniere. ) v. Double-Ka-Meetha .Mignonette.mayonnaise Objective: The student must be able to understand and use the different ingredients used in the regional cuisine and must be able to plan and prepare food according to the region. Brown Stock iii. Darne. White Stock ii. Herbs. Troncon. Bechmale( Mornay. iii. Bearnaise) vi. Vegetables. Allemande. Espagnole( Madeira. DEMONSTRATION: i.Shred. Macedoine. sauce. Paupiette.) DEMONSTRATION & PREPARATION STOCKS i. Delice. Hyderabad 1. CUTS OF VEGETABLES: Julliene. sauce) ii.) iv.CUTS OF POULTRY & JOINTING OF CHICKEN iv. Dices. Hollandaise (Paloise. i. parsley. ii. CUTS OF MEAT (Lamb. Charcutiere) iii. Goujons.Pork & Beef. Dum-Ka-Murgh 4.Supreme. Fruits.

Kashmiri Pulao 2. Aloo Paratha Makkai-Ki-Roti 3. Samba Soru (Red Pounded Rice) 2. Mutton Kolapuri 4. Lassi 2. Paneer Makhni Dal Makhani 4. Mutton Roganjosh 3. Kahmiri Khameeri Roti 5. Adrakwala Murgh Maharashtra 1. Nei Choru. Pudina Pulao 6. Rajma Gogji 4. Meen Moilee 5. Machli Amritsari 5.Kerala 1. Puran Poli . Dahi Shorba All Varieties of Chat Items 2. Vangi Bath 3. Avial 3. Erucherry 4. Gajar – Ka-Halwa Kashmir 1. Ada Pradaman Punjab 1. Goan Fish Curry 5.

quand. que. quand. Les plats francais et les plats de votre pays 2. partire. ou Ø Les pronoms relatifs simples : qui. faire. sortir. ou’ Ø Les pronoms toniques : moi. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. pouvoir vouloir Ø Interrogation : qui . Comment preparer un plat Les Couleurs ( Ref to Page 82) .II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. venire. de Votre pays (Ref to Page 13. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. que. toi etc Ø Le passe’ compose’.55) Les villes touristiques en France.

thing. Impact. Collins Cobuild English language Dictionary. REFERENCE BOOKS: 1. how type questions) and answers (agreement / disagreement) Question tags Unit – III Verbal response to situations Verbal etiquette / face to face and telephonic conversation with clients Unit – IV Unraveling the captions in journals Word pictures Error Identification and correction Unit – V Description : Location. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. ed. Middlesex 1983.II SEMESTER COMMUNICATIVE ENGLISH – II ENGLISH – II (08U2LE2) Course Objectives : Ø To enable the students to understand the manner of communication in English proper pronunciation Ø To enable to students to understand the proper intonation and accentuation while speaking Ø To enable the students to learn the verbal etiquette in hotel management Unit – I Phonetics Transaction Stress Tunes in connected speech (word groups. Linguaphone Institute. English Course. rosamund moon & penny stock .. penguin 3. hotel reservation food. Gwyneth fox. Peter watey jones. London 1970 2. Penguin to functional English. place of picnic and sigh seeing – preparing speech.

.

Taking orders 10. Arrangements of side board 5. polishing methods silvo. Frilling . Burnishing 4. Laying & relaying of table cloth 6. Coffee pot. Tea pot.I ALLIED-II (08U HM 2302) Objectives: To familiarise and handle various service equipment in the restaurant and to develop skills for the service of food. Familiarisation and handling of Equipment’s 2. 14. and other small equipment’s 3. Service of Non-Alcoholic beverages 12. Silver service & Clearance course by course 11. Different type of Napkin Folding 8. Forks. Drawing of various types of spoons. 1. Laying up of table for various meals and menus 7. Receiving the guest (Procedures) 9. Sugar pot. Presenting & Settling of bills (Cash & Credit) 13.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Arrangement and Carry of Room Service Trays. Methods of cleaning and upkeep of silver.

Guest floor operation 2.K & F. Weekly cleaning 2. Daily cleaning UNIT-V H.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Spring cleaning 3.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303) UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY Ø Hotel classification Ø Types of rooms & configuration of rooms UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship UNIT-III FRONT OFFICE DEPARTMENT Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities UNIT-IV HOUSEKEEPING DEPARTMENT Classification of cleaning equipments and agents Operational areas of housekeeping department 1. Public area operation Sequence of housekeeping functions and lost & found 1.

Ø Registers maintained in department Ø Safety and security .

I.I. Ø Knowledge of Traiff Basis of charging.P. Groups.. Ø Baggage handling procedures Ø Front office cashiering procedure. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø .I. Ø Receiving and registering the Guest. Tariff fixation. V.P) Knowledge of. V. Ø To familiarize the students with the actual working procedures Ø To know to handle all types of cleaning equipment’s and material correctly Ø To help prepare work procedures and job procedures Ø To be familiar with cleaning of various surfaces Ø Handling Enquiries Ø Handling Guest Requests Ø Knowledge of the City and surrounds Ø Knowledge of the Innovative Developments in the Hotel Industry. Rates offered Maintain and Use of the Guest Information Directory.T.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings. Rack Rates. Pre registration activity. Using the guest History System. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments.V.

) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency. Guest room cleaning 6.4 Room inspection 7. Identification of cleaning tools and cleaning agents 2.5 Polishing (Metal.4 Scrubbing 2.2 working in teams 3. upholstered surface.1 Dusting 2.2 Weekly cleaning 4.3 Bath room cleaning 6.1 Bed making – Morning attention.3 Periodic cleaning 5.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines. reception.1 Daily clening 4.. star case.7 Spot cleaning 3. evening attention 6. dinning hall . porcelain.3 working in groups 4. laminates. corridor.3 Mopping 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.1 Lobby. Cleaning of various services Metal – Brass. Train. floor. ceramic. wooden furniture.1 working individually 3. glass. Stainless steeel. earthen ware. Theatres etc. 6. Public area cleaning 7. cleaning 2.6 Vacuuming 2. Bus. wood) 2. Organizing cleaning 3.2 Room cleaning 6. plastic. floor surfaces.2 Sweeping 2. Cleaning frequencies 4. chrome.

5. 3. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 4. 7.K. R. : 2005 2. Singh HOTEL. III Edition . Fire prevention procedure 10.8.K. Preparing Housekeeping register and reports REFERENCE BOOKS 1. First Aid procedure 9. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6.By Dr. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. BARDI : JOHN WILEY & SONS. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. BHATNAGAR : FRANK BROS & CO. INC : II Edition – 1996.

Macher jhol. Bibinca Breakfast Menu . Ghee Bath 3. Mutton Vindaloo 3. Veg. Doi jhol 2. Chicken Chettinad 4. Xacutti 4. Rasmalai 5. Sea food rice 2. Gulab Jamun Tamil Nadu 1. Kozhi Rasam 2. Goa Fish curry 5.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Pusanikai Halwa Goa 1. Uralai Roast 5. Beans Usili 6.By Sudhir Andrews - Bengal 1. Yeravaruval 3. Macher Matha Moonger Dal 4. Samba Soru 8. Sambar 7.

Poori bhaji 4. Idli / dosa / uthappam 2. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Bread butter / jam / marmalade / toast 8. Kitchadi (rava) 7. Pongal / sambhar / chutney (3 varieties) 3.1. Aloo paratha 5. Egg (all varieties) .

Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Real time clock. Software. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Manipulating date. Numerical. Control cards. Date) Width. Origin and history Various types. file-types of files. Same structure. Advantages and disadvantages. Input & Output devices Storage devices. Clock Speed. Creating database file. CGA Card KEYBOARD OPERATION Special symbols. Special Keys. Dbase III plus. Binary terms. . Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Memo. Field. record. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Logical. Operating Application (higher Level Languages/Utility). Types (Character. ASCII Code Ports (Serial & Parallel). Chips. Hardware.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Naming field.

Sorting. Locate and continue. Edit Record (backspace. Append. Manual of Dbase III plus. Rename in a file. Display structure. Entering a memo. Viewing data. using. Exercise-XI Create a database file with name. generating and printing a report form. display all / display. Quit. Understanding Dbase III Plus by Alan Simpson. del).. Copy a structure. display. Generating & Printing tale. Retrieve the structure created in Exercise-I. Global replace and Change. Edit. 2. Changing default drive. of any field. Skip. 4. Saving a memo. Exercise-VIII Use the following commands-Goto. Changing the type of width etc. Delete / erase a file. Display Status. Enter data. Exercise-IX Indexing. Calling directory in Dbase. 3. Pak. REFERENCE BOOKS: 1. Taxali. MS-OFFICE. Save. Insert and recording in a field. Display a memo.Modify Structure. Append. Del. list. Append. Exercise-X Search.Microsoft Corporation . Inserting Field. Exercise-XII Label Creating. Moving between Records.K. Browse. Printing. Deleting Field. Exercise-XIII Creating. DBASE III Plus Made Simple-R.

. celle. Grammar Ø Enchainement des ide’es (opposition. ceci. Ceux. cause.130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58. but) Ø Quelque chose – ne …. recent Ø Pronoms de’monstratifs : celui. conse’quence.III SEMESTER HOTEL FRENCH – III (08U3LF3) Prescribed text Book: Le Francais de l’hotellerie et du tourisme Part – 3 Dans Les Autres Services Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . passé.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. future proche.

few. some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list .III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a. an the .

.Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.

Ø Location.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . bed spreads. pillow slips. towels & bathmats. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. upholstery and cushions) Linen room Ø Activities of a linen room.Classification of linen Ø Items classified as bed linen and bath linen. table cloths. serviettes) Selection criteria and calculating material required for soft furnishings (curtains.

spotter. washing. weighing. unloading. transfer and use). bleaches. sorting. laundry clerk. hydro-extraction. dry cleaning supervisor. enzyme action detergents. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. valet runner. shift-in-leader.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. loading washing.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. sour. airing & storing. Ø Stages in wash cycle (flush-suds-bleach. rinse and sour & soft-extract. transportation. tumbling. ironing: -express and normal) Ø Collection and delivering laundry Ø Care and laundering guest articles Ø Advantages and disadvantages of – off premises and on premises laundry . spotter cum presser. built soap detergents. arrival. [Calendar/steam press] folding. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. finishing. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. starching. rinsing. conditioners.

Floor limit. dully automated Ø Credit monitoring . part settlement of in house guests Ø Account maintenance: Charge purchase. Ø The role of the night auditor Ø Cross .referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Account Correction. Encashment of Foreign Exchanges. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. Accounts allowance.UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. Accounttransfer. House limit.Automated. Cash advance. Semi .

Room key Security system . texture. rhythm. scale. repetition. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. balance. freestyle) Ø Principles of flower arrangement. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. design.Ø Balance all departments Ø Verify room rates Ø Verify No. Japanese. focal point.

Fire. Robbery. wood) 2.6 Vacuuming 2.1 Dusting 2. Riot) PRACTICAL –I Objectives:  To familiarize the students with the actual working procedures  To know to handle all types of cleaning equipment’s and material correctly.1 Working individually 3.5 Polishing (metal. Bomb threat.3 Working in groups 4 Cleaning frequencies 4.4 Scrubbing 2. floor.3 Periodic cleaning .1 Daily cleaning 4.  To help prepare work procedures and job procedures  To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2.2 Weekly cleaning 4.2 Sweeping 2.7 Spot cleaning 3 Organizing cleaning 3. suicide. Death.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.2 Working in teams 3.3 Mopping 2.

e. Kasavana Richard M. • Forecasting of rooms • Taking reservation. VIPs through role play • Extempore for polite speaking. glass. porcelain. Brooks Ahla .1 Bed making .2 Room cleaning 6. floor – cement. laminates. furniture and fixture. Bardi Michael L. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. restaurants.4 Room inspection 6. ceramic.5 Cleaning of various surfaces 5. turn away) REFERENCE BOOKS: 1.1 Metal – brass. corridors.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. stainless steel.Morning attention. amendments. Hotel Front Office Management Front Office Proceedings James A. cancellation.c. 2.3 Bathroom cleaning 6. processing reservation • Receiving & registering of F I T groups crew. • Improving the conversational skills and mannerism. plastic. grooming and greeting • Situations handling (over booking room change. staircase. carpet) 6 Guest room cleaning 6. wood.t. Evening attention 6. earthen ware. mosaic. • Etiquettes body language. chrome.

salads.Breakfast. froidsalads and salad dressing. types of equipment’s methods of presentation. Besan Flour. traditional dishes. Nellai. Buffet Menu. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. and its working. Study on the following cuisines with importance given to choice of ingredients. aspic. Cold food preparations and presentation-hors d’oeuvres. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. Thai and English cuisines. Rice Flour) II. Menu. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. specific methods of cooking and accompaniments. High Tea & Dinner. Thickening Agents (Coconuts. chaud. White IV. .III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. Khus Khus. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. Different sections-pantry. Green III. creating ambiance. sandwiches. Lunch. Cashew nuts.

Pre preparation. stores. transport and method of cooking. Pantry Car. Railways (Base Kitchen. Environment hygiene – site location. Birthday. forcemeat. storage pots and pan wash and ancillary areas. Principles of planning a menu. Design and layout for kitchen-work flow allocation-workspace. Mousse. Types of menu. Hospitals. Ease of Preparation. receiving. lighting Water supply. Ease of Service Incorporation of leftovers. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . Lunch. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Salami and sausages. ventilation. Buffet Menu – Breakfast. Off Premise Catering. structure. preparation sale Food Costing and Cost management . New year. cyclic menus. Conversion of recipes for quantity Food Production. Industries Parameters for Quantity Food Production Types of Indents.Format and its purpose. Cost. Festivals like X-mass. Terrines. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. High tea & Dinner. Ballantine. Theme. Menu for Diwali. Hotels. staffing equipment. Galantine. Onam. different occasions: Marriage. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus .Cold cuts-pates. Transport Catering: Airlines. Detail study of the following in regard to planning a menu. plumbing walls tiles and ceiling. Reception. Sports Meet. UNIT-IV Introduction to large scale (Volume Feeding) Food production.purchase. Buffet presentation menu and types of food.

inventory taking – par stock. bin cards. store ledger. buffer stock lead-time. bin card.Standard purchase specification Yield testing Inventory. Portion control FIFO .

Secretariat service.premises catering to be .Booking and organisation of formal functions to include – facilities offered . conference menus and state banquets.Tabling seating arrangements. Multi media projector. layout. flipcharts. Specialisation of Off . Audio visual aids. Addressing & preparing toast and order of service. PA system. Off-premises Catering (Out catering) . Slide projectors.format and purpose Ø Compiling & making special Banquet menus. Calculating space for set up of tables. Allotting stations./Lunch Dinner). Formal Functions Ø An introduction . Planning for a cocktail dinner staffing – arranging the buffet centre /counters.F. Banquet Introduction Ø Organization structure . Ø Banquet function prospectus .Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. (OHP. Kaleidoscope .Layout of a Banquet Department – Duties and responsibilities of each staff. the students will have a knowledge about the Banquet department and its function.

Bar Equipment's .Cutlery.Furniture and Furnishings .Special Equipment's used .Sequence of service .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Taking order for Gueridon Service .Selection and Purchase of Equipment . Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features .Allocation of Area . Ø Gueridon Service . Crockery and Glassware's .UNIT-II BASICS OF MENU ENGINEERING.Linen ware .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Introduction Ø Introduction .Interior decoration etc.Atmosphere . Steak Diane) Ø Planning of Bar .Care & Maintenance of equipment .Designing of Bar .The Gueridon (lay out diagram) – An introduction to carving . Planning for a Bar will also be discussed at the end of the unit.General points to be remembered while serving from a gueridon . .

They know about the various control tools. Various bar procedure and the legal requirements for bar and discussed. and methods of control. Walls and Ceilings Ø Design development Ø Heating. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods .Ø Floor.

Storage areas .size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.Standard cost control methods Quality control methods Standard revenue control methods Ø Bar procedure Purchasing of liquor Assessment of quality Till roll and tampering ABC control (stock) Malpractice in Bar Purchasing – receiving and issuing procedures Opening and closing stocks Beverage sales control Ø Legal requirements Customs and Excise duties – Tamilnadu & Pondicherry Bar Licenses L-3. L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen.

Coolers.unloading dock. Refritos) Italian (Pizzas. Thawers) Production Area Guidelines for the selection of equipment-study of a few commonly used equipment’s like-convention ovens-steam cookers-Micro OvensDeep fat pressure fryers-Char Boilers-Grills broilers-other small equipments like High speed S/W maker. Basic concepts of Microwave Cooking Essential compounds. S/W.Receiving station .. and how it operates-Advantages & disadvantages -Application. vending machines (Coffee. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Record keeping. grater. Shredder. Buttitos. Vegetable slicer.Refrigerator storage (Storage freezer. distribution area. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Ravoli ) American (Burgers. Milk) Rotary toasters etc. Processing Freezers. lasagne. waster compactor unit. enchiladas. counter top blenders. mechanical & mobile devices. Receiving procedures .

Beta & Gamma radiations. fish. Principles of Food Preservation. preparation of yeast starter. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. egg and milk. candied and glazed fruits. aseptic canning. hot packing) pasteurization and blanching. Sauerkrant. . dehydration of vegetables. pickled fruits and vegetables. Olives. Unit-II Food Preservation by use of high temperature-sterilization (canning. sundrying. jelly. Food Intoxication. Drying equipments-Hot air drier. ale. cider. meat. (Definitions and two examples for each topic). beer. Food Preservation by sugar concentrates-concentrated but moist. Food Poisoning. sweetened condensed milk. marmalade. Pickled Meat.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. Sanitation and health. Food Preservation by use of low temperature-freezing and refrigeration. food Infection. fruits. vinegar. food Spoilage. jam. artificial drying. vinegar making. Importance of Preservation. Food Preservation by irradiation-Alpha. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. drying by contact with heated surface. wines.

REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. Prentice Hall of India Pvt. Packaging & Labeling. Sivasankar. spices & condiments Antibiotics and other chemical preservatives. functional characteristics of chemical additives. Preservatives-Organic acids & their salts. Food Microbiology-Frazier. wood smoke.Unit-V Food additives and chemicals. Asia Pacific Business Press. Delhi. Definition. Food Processing and Preservation-B. leavening agents.Ltd. New Delhi. Bases & their salts. inorganic salts. Acids.. .

trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .parfait.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.

IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4) Unit – I Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation Unit –II Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title Unit – III Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms Unit – IV Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing Unit – V Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients .

English for competitive exam R. . & Turtion N. Bhatnager . Macmillan Publishing company 2. Heaton J.REFERENCE BOOKS: 1.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.B.

five food groups = balanced diet for . Time. Sources.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305) OBJECTIVE: By completion of these units the student will have the Knowledge of Ø Micro-organism. . Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. chemical preservatives. Role of Microbes in food preparation Beneficial effect – Economic importance. various methods of food preservation. Harmful effects-Food poisoning. Ø Balanced Diet. Growth. Temperature conditions. Growth pattern and control. deficiency diseases. their sources. functions. Moisture. canning and sterilization use of preservatives and their standards. RDA. fats. Ø Basic nutrients. high fiber. sports persons fat free. Digestion and absorption of food Unit – IV Nutrition and healthy eating. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. first aid & Hygiene Unit – I Microorganism – Moulds. Irradiation deep-freezing. digestion. yeasts Bacteria – Types. prevention. Laws to prevent. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature.diabetic patients. water and fiber. its beneficial effect. minerals and vitamins. Various Diet Ø Safety regulation. excessive intake. proteins. harmful effect Ø Food adulteration.

Emulsions. Hygienic storage of food personal hygiene. proteins. Accidents. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. MV.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M.Mudambi 2005 & Shalini M. Lakshmi. Hygiene HACCP. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. R.Mudambi. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay.Factors affecting the nutritive value of food. Lipids. general health and fitness. product development= chemistry in kitchen PH and water. prevention and first aid. carbohydrates. Ø Fundementals of Food and Nutrition 2001 by Sumathy. food hygiene. provision of safe food.B Publisher New Age International Ø Food Science by S.Swaminathan Publisher Papco.Rao Publisher New Age International Ø Essential of food and Nutrition by M.R.Rajagopal Publisher New Age International . color-coding.

Folios. Stain Removal 10. Guest Accounts. Paging 4. Taking Down Messages In The Message Slip For The Guest 2. 6. Theme Decoration – Birthday/Conference/Festival/Regional .IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Preparation Of Night Audit Reports. Handling Of Telephone And Telephone Mannerism 3. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Identification Of Fabrics 9. Laundry 8. Flower Arrangement 7.

IV SEMESTER FOOD PRODUCTION PRACTICAL.II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR. POTTATO VARUVAL PAPAD PICKLE RAVA KESARI MENU 3 LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS MENU 4 DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN .

RED MAKHANI GREEN MENU 5 JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA MENU 6 VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON MENU 7 CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI MENU 8 STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA .

MENU 9 SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA MENU 10 ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING MENU-11 COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL MENU 12 MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE MENU 13 CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES .

POMMES DE TETRE ANNA HONEY COMB MOULD MENU 14 GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING MENU 15 WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE MENU 16 PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE MENU 17 MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM .

high ratio.functions and its uses in bakery UNIT.functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits.V SEMESTER BAKERY & CONFECTIONARY THEORY CORE-VII (08U HM 5407) UNIT-I INTRODUCTION Ø Ø Ø Ø Ø Aims and objectives of bakery Organizational structure of bakery – small and large Equipments used. low ratio cakes] . activity.elementary knowledge. function and its uses.description and uses Oven.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. effect of over and under fermentation Ø Eggs.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.composition. lean. types. gluten. Ø Yeast. WAP of flour.III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich. PH value. flour test.

REFERENCE BOOKS: Ø Basic baking science & craft by S.Bernard clayton[Fireside Rockfeller center. Ø Gum paste Ø Oven at different temperatures.C. [hot. Newyork] Ø Baking made simple.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. royal. NewDelhi.Dubey F-10/5.C Dubey [ S.M.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company.sultan Ø New complete book of breads. malaviya nagar. fudge. Mathew[ vasan book depot. Bangalore] Ø Practical baking. Bangalore . very hot. marzipan. chocolate.introduction Ø Types of icing-butter. glaze.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. medium] Ø The oven temperatures for baking rich and lean cakes. marshmallow. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing .] Ø Beautiful Baking.

V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408) MENU-1 JAM TART ORANGE MUFFINS CHECKED BISCUITS MENU-2 VEGETABLE PUFFS MADELINES CAKES COCONUT BISCUITS MENU-3 MILK BREAD PRALINE FINGER APPLE PIE MENU-4 BREAD ROOLS PALMIERS SAND CASTLE MENU-5 RAISIN BREAD CHICKEN-VOL-AU-VENT CREAM COOKIES .

MENU-6 SWISS ROLL GARLIC BREAD FIG PIN WHEELS MENU-7 BURGER BUNS BLACK FOREST CAKE CHEESE STRAWS MENU-8 CROISSANT CHOCOLATE CAKE NAN KHATAI MENU-9 COCONUT PUFFS YULE LOG MELTING MOMENTS MENU-10 DANISH PASTRY PLUM CAKE VARKI MENU-11 PIZZA FRUIT CAKE BANANA FLANS .

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

• Describe the advantages of double entry system. • Define double entry system.Advantages – Journal entries –Ledger. UNIT-II Trial Balance – Meaning .Difference between Trial Balance and Balance Sheet – Trading Account. costing and cost accounting.Advantages – Preparation of Trial Balance. • Define cost. • Demonstrate how to journalise and post accounting entries. concepts and function of accounting. Final Accounts – Need . • Define Budget and budgetary control • Explain the different steps in Budgetary Control System.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. • Describe ABC Analysis. UNIT-I Introduction to Accounting – Meaning – Concepts . • Demonstrate How to enter Trial Balance.The Accounting function in the Hospitality Industry. • Identify the need of final accounts. Double Entry System . • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • Explain the scope and advantages of costing • Demonstrate how to prepare a statement of cost sheet • Explain the meaning of Inventory control • Distinguish between perpetual and periodic inventory. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) .Definition . • Describe the meaning and advantages of Trial Balance.

Scope and Advantages of Costing – Preparation of Cost Sheet. Methods of Inventory Valuation . Sales Budget.V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget. Cost Accounting . Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .Definition of Cost . Cash Budget & Flexible Budget) .UNIT-III Hotel Cost Accounts . UNIT. Cost Concept pertaining to Hotel Industry (Food Cost Percentage.Costing.Perpetual Inventory and Periodic Inventory – ABC Analysis.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.

.Ltd. Publisher Dicky’s Enterprises.S.Maheshwari. Bagavathi. Mumbai. New Delhi. Publisher S. New Delhi Principles of Management Accounting Dr. Publisher S.Damitio Edn.REFERENCE BOOKS: Introduction to Accounting – by T. Ltd.Pillai & V. Hospitality Industry Financial Accounting – by Raymend S. Publisher Sultan Chand & Sons.. Schmidgall & James W.Chand & Co. of the AHMA Cost Accounting – R.S.Chand & Co. Grewal. Inst.S. New Delhi.N. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.N.

V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .

Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .

.

MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .

Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .

V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations

UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services

UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages

UNIT-IV MARKETING
Ø Define tourism marketing Ø Identifying markets Ø Market organization

Ø Marketing strategy

UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention

4 Evaluating front office operations 1.4.1 2.4.3.4.1 Rule of Thumb approach 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4 Hotel statement of income 1.1 Establishing room rates 1.4.5 Room division income statement 1.1 Forecasting room revenue 1.3 Room Revenue analysis 1.1.4.4 2.4.3.2 Occupany rates 1. UNIT-II REVENUE MANAGEMENT 2.2 1.3.3.3 Forecasting room availability budgeting for operations 1.2 Estimating expenses 1.4.1 Daily operation report 1.1.2 Hubburt Formula 1.7 Operating ratios and ratio standards.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.3 2.6 Room Division budget report 1.2 2.3 Refering budget plans 1.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business

2.16 2.17 2.18 2.19 2.20 2.21 2.22

Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through

UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management

UNIT-IV
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby

reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)

Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.

UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.

Definitions:. tiles. retrenchment. health and safety measures. award.strike. week. workman. adult. Authorities under the act. powers of Inspectors. 2. The Payment of Wages Act 1936. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. lockout. Working condition. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. occupier. Trade Union.4 Security. worker. Social 2. layoff. expenditure. Registration. Introduction object of law. Public utility service 2. day.2 The industrial Disputes Act 1947 Definition:. Industrial Establishment. settlement. The various laws applicable to catering establishments.Wages. calendar year.Scope.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. welfare. Employee. adolescent. surcharge. 1. luxury. manufacturing process. Factory Rules for payment of wages. Employer. Tamil Nadu Catering Establishment Act.2 Study of Fixation of tariff for various taxes viz. Definitions of factory. Rights & privileges of regd. deductions allowed .1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments.3 Trade union Act 1926 .

Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1. fire insurance/ burgle/ riots/ natural calamities .what is p. illegal agreement.1.1 Mercantile Law The contract Act 1872 Definition.4 Law of insurance. contribution.10. void arrangement.3 The contract of Bailment Definition. Bonus vs. Valid/void contract.1. Powers of Government 2.2. 2.5 The minimum Wages Act 1948 Scope. performance Incentive. validity of contract. 3. Apprenticeship Act. Rights & obligations of employer & employee.6 The Employees Provident Fund Act 1952. rights.8 The employees state insurance Act 1948 Scope.1. obligations of employer & employee adjudication of disputes.2 The Sale of goods Act 1930 Definition. Requirements. bonus in case of new establishments. 2.f. Rights & duties of bailor & bailee inn keepers liabilities. Contract Regulation (abolition) Act. 2. benefits. conditions & Warranties.9 The Payment of Gratuity Act 1972 Scope.1 3. performance right of unpaid vendor 3. Fixation & Revision of WagesObligation of employers Administrative authorities.General principles. obligations and rights of employers& employee. Rights of workers UNIT III 3. Short notes on gratuity Trust 2. performance (when a communication becomes complete legally) 3.

1.1. UNIT IV 4.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .Meaning & effect.2 4.1.1.Meaning & effect.5 Types of Organization Company Law 1956: Definition.Fidelity insurance. Private Company. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.4 5.1.2 5. Creation.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1.1.3 4. Public liability Insurance. Formation Law of Agency : Definition.1 5.1.4 4.1 4.1.5 4.1 5.1 4.3 5. Public Company The Partnership Act 1932: Definition.

Spacing Paragraph Line Spacing. The Grammar Checker. Deleting Blank Lines. Magnification. Right. Setting Tab Using Ruler. Redo. Page Formatting. Typing Over Test. Outline View. Insert. Setting Page Margins. Paste. Left. Checking Text.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Print Preview. Full Screen View. Undo. View. Keyboard Techniques.Selection of Fonts.Replacing Text. Inserting Pictures/Charts/Files. Cut. Justifying Text-Types & Tab Setting. Adjoining Page Numbering. Cut. Using Ruler To Set Indents. 200 M Control In Any View. Key Board Method. Drag & Drop Method. Changing Type Style. Colour. Undo. Clip Arts. Mouse Techniques. Format. Printing The Text. Editing Test. Page Setup. Edit. Master Document View. Header & Footer. Auto Correct Check Up. Inserting A Page. Mail Merge. Saving The File To Disk. Print Options. Page Layout View. Menu Method. Printing In Landscape Or Portrait Orientation. Tool Bar Method. Normal Views. The Sanrus. Center. Opening A Non-Work Document. Paper Size. Size. Creating And Editing. Tools. Table Commands Revisited In Detail. Spell Check. Saving The Text. Setting Margins. Alignment Of Text. Page Numbering. Correcting Text. Paste. Page Views. The Spell Checker. . Redo. Indenting Paragraphs. Spacing Between Paragraphs. Function Key Techniques. Deleting Page Numbering. Formatting A Text. Character Highlighting. File. Inserting And Deleting Pages In A Document. Moving And Copying Text. Increasing And Decreasing Indents. Closing A File.

Charting The Data. The Worksheet Selecting Cells And Ranges. Starting New Work Book. Inserting And Deleting Sheets From Work Book. Lists In Excel. Hiding. Print Parameters. Generating. Logical Or Comparison Operators. Insert The Excel Selected Block Into Word Document. Sorting A Work Database. Editing Data. Formatting Work Sheet.. Font Selection. Data Handling. Adding Drawing To The Chart. Aligning Data. Auto Correct. Default And Changing Default Settings. Sorting The Data. File Close. Copying With Tables To Excel. Processing With Ms Excel.Ms Excel The Spread Sheet Spread Sheet An Introduction. Working with Ms-Excel Adjusting Width. Format Style. Of Excel In Word Dynamically. Filling A Text Series With Auto Fill. Spell Checking. Techniques In Printing Excel. Rearranging Work Sheet Data. Copying And Moving. Printing Etc. Why Pictorial Presentation. Entering Numbers. Copying. Creating A Database In Word. Arranging. Data Entry. Deleting The Contents Of A Range Of Cell. Exponentiation And Percentage Operators. Combining Subtotals And Removing Subtotals. Filling A Number Series. Text. Entering. Inserting A Chart. Power Point Terminology-Getting Into Power Point-Creating. Linking The Chart Of Selected Block Introduction to Power point. Mathematical Operator. Creating Subtotals. Inserting Columns And Rows. Un hiding. Date 4 Time Entries. Chart Types. Opening And Saving Presentations. Linking Workbook To Workbook. Charting And Mapping The Data. Editing. Selecting With Mouse. Sorting. Mapping The Data. Clearance And Replacing Contents Of A Cell. Formatting Data. Using Mouse To Create A Formula. Entering Series. Starting Excel. Printing In Excel. Entering And Editing Data. Modifying Chart. Formatting Work Book.Types Of Views- . Creating The List.

Center. Slide View.Outline View.An Overview (Duration . Embossing-Alignment The Text-Left. View Notes. Shadowing. Previewing & Rehearsing-Creating Animated Slides. Slide Sorter.Management Information Systems .Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Copy Or Duplicate Slides-Delete A Slide-Copy A Slide From One Presentation To Another-Go To Specific Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working With Text In Power Point-Cutting. Pate View. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Change Font & Size. Master Views.Quitting Power Point-Creating Presentation The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-Working With Slides-Making A New Slide -Move.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Copying and Pasting-Formatting Text.

REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 .Internet and Web Basics -by Ned Snell. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T.Michael Clark Pearson Edition. .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications. Bob Temple.

Salt Dough. placing indent and maintaining stock. cold kitchen and larder plan-layout and Hierarchy. balantine. salads dressings. Butchery. curing and smoking of various meats. Preparation of salads. veal. galantine and garnishing them preparing of sauces.1 Non Edible Displays-Butter Sculpture. lobster. Veg/Fruit Carving.3 Equipments used-charcutiere.VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger. terrines. UNIT-II 2. mousse line mousse. prawn. Ice Carving. 4. UNIT – V 5. fish and various uses in the kitchen with diagram and weights. UNIT-IV 4.1 Receiving and maintaining perishable commodities like crab. UNIT-III 3. 5. 1.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. curer factors to be considered for selecting them. 2. Issuing and receiving various materials. 3.1 Definition and importance of Garde Manger – Section butchery. Canapés. other. cold soup. port. pates.1 2.2 2. lamb. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Different cuts of poultry. Duties and responsibilities of the head and other staffs. Preparation of various sausage salamis. accounting there of. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . aspic jelly and their uses.

.6. The art of Garde Manger 7. The Lardu ctry.

Safety precaution to be observed while using electrical appliances.8 2. resistance power.7 2. Duties & responsibilities of staff in maintenance department. single phase.4 1.5 1. switches & earthing.6 1.1 1. series and parallel connections. Type of lighting-incandescent & fluorescent lamps.9 Electricity-fundamentals of electricity Definition of insulators. Electric circuit-open & close. Organizational chart of maintenance department.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.2 1.9 1.10 1.7 1.2 2.8 1. DC & AC.1 2. Calculation of account of fuels used in catering industry and its cost factor.11 Role & importance of maintenance department in hotel & catering industries.4 2. High pressure & low-pressure burners & corresponding heat output. double phase. conductors. sockets.3 2. Energy and their units & relationship. Energy sources-heat unit & heat transfer. Comparative study of fuels used in catering industry. 2. UNIT-II Electricity-fundamentals of electricity. Liquid petroleum gas-properties Precautions while handling LPG. . three phase & its importance on equipment specification. current potential difference.3 1.6 2. Type of fuel-calorific value. Principles of Bunsen burner. fuses. Short circuit.5 2. Calculation of electric energy consumption.

15 Units of light-intensity & utility. Hardness in water. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .2.3 3.7 3.2 4. UNIT-IV 4.4 3.6 Preventive & breakdown annual program.14 2. Boiling point & latent heat.3 4. Cold & Hot water system used in hotel & catering industry. Contract maintenance.13 2. Types of refrigerant units.4 4.2 3. Compressing type refrigeration system defrosting.11 Refrigeration & air conditioning Basic principle.12 2. water tap. water softening-Base exchange method. UNIT-III 3. Advantages & disadvantages.10 2.8 3. Fire fighting systems. Conditions for comfort unit of air conditioning. Fire detectors.9 3.5 a) b) c) d) 4.1 4. Water & sanitary system.6 3.5 3. Energy conservation methods & programmes adapted in hotel.10 3. Comparisons.1 3. Classes of fire & fire extinguishers. closets & pipes.11 2. Flushing cisterns. traps. Various parts in general-preventive maintenance. Types of contracts. Window & central air-conditioning.

Gladwell 2. licenses and caterers. Miller and Jerome. J. 5. The management of maintenance and engineering systems in hospitality industry. Teach yourself-gas electricity Wilmay C. F.a) b) c) d) e) Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry UNIT-V 5..D. W. 5. Blood D.C.5 Preparation of surfaces & application. 5. John weley. 5.. Mumbai 3. Practical maintenance and equipment for hoteliers.2 Types of wall finishes.B. 4.4 Paints and polishes-types & its advantages. corridor etc. REFERENCE BOOKS: 1. D. Tasa poxwala sons & co. Borseink. Modern maintenance Eleno. care & maintenance.3 Types of furniture. steps.W English language book society .1 Types of flooring.

Job analysis.2 1.Types. Job enrichment Job Specification .4 Job Design . type and uses Recruitment .3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure . Right sizing.3 3.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Hierarchies .Application.1 3.1. Job enlargement.Definition and formats Job Evaluation .1 3.1. Group Manpower Ratio.Types.Types Vertical/Horizontal UNIT-II 2.2 2.4 3. Job rotation.Sources of recruitment selection procedures Manpower planning.Meaning. 2. Job description.1 2.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1. UNIT-III 3.1.3 2. Test .2 3. Interviews .1.2. General methods.5 Selection .1 1.2 3.

1.3. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.7 4. House Rules.1.4. Job satisfaction .1 3..3 4.2 3.Types & effects.Industrial Relations Machineries ID Act Wage Settlements .4.1.2.2 3.1.3 3.10 4.1..Principles .1 3.4.4 4.8 4.Employees Satisfaction Survey .Bi-partite.2.4.5 4.1 4.2 3..2. definition Role of trade union in the Indian Scenario Collective bargaining .Reasons – effects.Culture Change . UNIT-V .4.1.9 4. UNIT-IV 4.4 3.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .4..4.2.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order. Tripartite Arbitration Barriers of collective bargaining Grievance handling .2 4.1.Methods Role Status Rewards & Recognition .1.3.3 3.1.5 Types of performance appraisals .1 4. Interpersonal and group dynamics.11 Industrial Relations Trade Unionism . Standing Order.4.4 3.(Methods) Performance Rewards .6 4.1.3 3.1 3.

5 Manpower audit 5. span of control.1.8 Flexible Manpower 5. product and services 5. size and diversity.6 Other forms like ESI.3 Personal record.7 Organising manpower through market. PF etc. Medical.1.1. gratuity.1. 5.1.1 Definitions 5.1 Personnel Management 5.1. organizational objective. technology.) brief 5.2 Systems 5.4 Employee productivity 5.9 HR Budget . leave.1.1.HRIS (Human Resource Info Syst.5.1.

VI SEMESTER LEISURE MANAGEMENT MAJOR BASED ELECTIVE-III (08U HM 6503) Ø TOURISM MARKETING Ø TOURISM ORGANISING Ø CUSTOMARE MANAGEMENT Ø TRAVEL AGENCY MANAGEMENT Ø TOURISM PLANNING Ø BUSINESS TRAVEL Ø INTERNATIOANAL TICKETING Ø COMPUTER RESERVATION SYSTEMS CARE AND HUMAN RESOURCE .

VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry. . Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.

.

Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. social responsibilities towards different group.advertising agency-media selectiontype of media-sales promotion. . UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. training. Sales Promotion. Direct Sales. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.

3. 4. Marketing Management-Philip Kotler. Sharma. .Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. Marketing Management-Rajan Nair. Marketing Management – S.D.A. 2. REFERENCE BOOKS: 1. John G. Mayers. Marketing Research-D. Advertising Management-Rajiv Batra. SHERLEKAR.

VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806) UNIT-I Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control UNIT-II Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting UNIT-III FACILITY SYSTEMS Ø Building design. maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance UNIT-IV SYSTEM MAINTENANCE Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance .

.

UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .

1 Light and Light fittings 2.4 Principles of Lighting 2.2.1. Sewage& tail pelmets. Blankets.1.5 Lighting for activities 2. focal point ) Colour and colour scheme 1.1 1. Bedspread quilt) 2. Cornice. Direction.3. Composition.1 Light and types of Light 2. Texture. Harmony.2.2 Source of Light 2.2 Principles 1.1. 2. Size. Value) of Design (Scale. Extra Bed. Valance.1 Uses 1.2.1 Types of Bed & Sizes (Zeal Bed.3 Kinds of Light 2.2 Windows & Windows treatments Casements Curtains. Rhythm 1. Blinds-Roller.1 Types of Windows treatment.1 Design and type of design Elements of Design (Line.1. Fold away Beds 2. 2. Form. Glass Curtains. Bed linen.1. Balance.3 Beds & Bedding Bolsters. Sofa Bed. Colour. . Venetian.2 Proportion. Café Curtains.1.1. Draperies.2 Factors affecting the Colour scheme of a guest room UNIT II 2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.2 Factors to be considered in selection of window treatment.2. shape.

1.3 Soft furnishing 3. Loose covers.(wilton. Fitted) 4.1. Oriental) 3.1.2.3 Care & Maintenance 4.1. Needle punched Carpets. Wood grain.3 Fabrics & Commonly used fabrics 3.1.2Non-Woven . UNIT IV 4. Uses. Lincrusta.2 Types of Construction 3.1 Classification of Fibre 3.1.1.1 Types of wall papers – (Spongeable. Anaglypta. Metal wall covering) 4. Washable.1.2. Glass Wall Covering.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.2 Major Furniture woods & uses 4. Free standing.2 Uses & Disadvantages 3. pile bonded carpets.2 Bedspreads selection .1 Curtains upholsteries. Brussels & Cords. Electro statically flocked carpets) 3.3.2.3.2 Wall & Wall Coverings Wood chip.1 Types of Carpet 3. Rubber & Plastic Mattresses) UNIT III 3. Wood Panelling.1 Types of furniture – (Built-in.1 Furniture & Fittings 4. Care & Uses 4. .Care. Axminster.3.2.2.1 Carpets 3.(Tufed. Cushions 3. Flock.1Woven .1.1.2 Fabric & Fibre 3.2 Selection.2.3 Care & Maintenance 3.

Hospital House Keeping – Joan C.3.2 5.3 Advantages & disadvantages 4.3 Accessories.1 Principles of Flower Arrangement 5. Free Style.3.2 Purpose 5.2. College Annual Day.3 Uses. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.4.3 Floor & Floor Covering 4.1. Birthday Party.3. Hostel. Western. New Year.2 Types 4. Traditional 5. Care. types & functions Theme Decoration – Christmas.1. Brason & Margraret Lennox .1 Composition 4.3 Types of Flower Arrangement – Japanese. Advantages & disadvantages Unit V 5. Pongal.1.1. Onam.1 Flower Arrangement 5.4 Equipment. Diwali. Wedding Reception. Allen 3) Hotel. Rules & Steps to be followed in flower arranging 5.

6. Aims and Objective of cooking food. 2. Types of Fuel. Milk Products and meat) 4. Medium and large Hotels. 2. Methods of cooking. organization structure of food production department – duties and responsibilities of personnel 7. Points to be considered while selecting raw materials (Veg. 4. Types of plans in Hotel 6. 5. Organization structure of small. Catering as a career and job prospects in the Industry 3. Different. 3. Safety and Hygienic procedures followed in food production department . Preservation and storing methods of raw materials and cooked food items 9. Unit – II 1. Evolution of catering Industry and Brief Description of different types of catering Establishments. Menu – Definition (Menus followed in various catering Eastablishments.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Preparation of ingredients. 8. Introduction to Hotel Industry and Various Department in Hotel and their functions. Equipments and utensils used in food production department 5.

Organization structure of food & Beverage Service Dept. Crockery and Glassware used in food and beverage service department. Types of service 6. Types of rooms and their reservation & Cancellation procedure 4. Different types of cutlery. Organization structure of housekeeping dept. Importance of front office department 2. and responsibilities of personnel. duties and responsibilities of personnel 6. Importance of housekeeping department 5. 4. Attributes and attitudes of good waiter. Organization structure of front office department and their duties and responsibilities 3. Importance of food & Beverage Service Department 2. Unit – IV 1. 5.Unit –III 1. Western culinary terms . 3. Cleaning Equipments and agents used in Housekeeping dept.

Chicken – 3 Varieties 8. Soup 5 Varieties ( Indian. Plain sponge 10. Chinese & Continental) 2. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Fish – 3 Varieties 7. Theory of Cookery – Krishna Arora (Frank Brothers & Company . The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Bread REFERENCE BOOKS: 1. Cutlets & French fries 9. Fried rice _ 3 Varieties 4. Modern Cookery for Teaching and Trade – vol. I & II – Thangam E-Philip (orient Longman publications) 2. North Indian Gravy _ 2 varieties 6. South Indian Dishes – 5 Varieties 5. New Delhi) 3.Unit –V 1. Pulao – 5 Varieties 3. Graw Hill Publications). .