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.

Resorts. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Sea Catering. o Management’s expectations.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Pubs. Fast food restaurants. Parlors.Hotels. Motels. Rail. Private hospitals. discotheques. Mobile. Restaurants. Airlines. Sank bars. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. 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 .

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. English/Russian .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. 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.

UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Tea. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.3. Basics of Room Service 5.O. Cocoa Ø Refreshing – Aerated.T. Basics of Banquets. manual. 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. Indian Thali / Leaf Service 4.

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

Beef) Ø Poultry MISE-EN-PLACE. UNIT-IV SELECTION.Classification.. Veal. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. . pigments. 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.Mixture of Ingredients. effect of heat on vegetables.classification.Preparation of Ingredients.Recipes for mother sauces .Classification with examples. Port. and cuts of vegetables.Derivatives – 2 examples in each . Components Accompaniments & Garnishes – Definition and 10 examples in each.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. CLASSIFICATION. Sauces. -Texture of food. and colour present on them.Classification .

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

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

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

de Votre pays (Ref to Page 13.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. 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 . venire. faire. partire. Les plats francais et les plats de votre pays 2. que. que. toi etc Ø Le passe’ compose’. sortir. quand. Comment preparer un plat Les Couleurs ( Ref to Page 82) . ou Ø Les pronoms relatifs simples : qui. ou’ Ø Les pronoms toniques : moi.55) Les villes touristiques en France. quand. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1.

penguin 3. ed. Linguaphone Institute.. Middlesex 1983. REFERENCE BOOKS: 1. English Course. thing. Collins Cobuild English language Dictionary. Peter watey jones. London 1970 2. Gwyneth fox. 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. hotel reservation food. Impact. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH.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. place of picnic and sigh seeing – preparing speech. rosamund moon & penny stock . Penguin to functional English.

.

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

Weekly cleaning 2. 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.K & F. Daily cleaning UNIT-V H.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Guest floor operation 2.

Ø Registers maintained in department Ø Safety and security .

Ø Knowledge of Traiff Basis of charging. Pre registration activity.I. 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.. Rates offered Maintain and Use of the Guest Information Directory. Tariff fixation.P. 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. Using the guest History System.V. Ø Baggage handling procedures Ø Front office cashiering procedure.T. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. V. Groups. Ø Receiving and registering the Guest. Rack Rates. 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.P) Knowledge of.I.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.

floor. porcelain. Identification of cleaning tools and cleaning agents 2. Bus. plastic. corridor.7 Spot cleaning 3. wooden furniture.3 working in groups 4.4 Scrubbing 2. glass. Cleaning frequencies 4. cleaning 2. Organizing cleaning 3.2 working in teams 3.2 Room cleaning 6. Guest room cleaning 6. ceramic. Train. chrome. reception. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.3 Bath room cleaning 6. Stainless steeel.1 Daily clening 4. Public area cleaning 7. star case. Cleaning of various services Metal – Brass. floor surfaces. evening attention 6.1 Lobby.6 Vacuuming 2.1 Bed making – Morning attention.3 Mopping 2. 6. Theatres etc.2 Weekly cleaning 4.1 Dusting 2. earthen ware. dinning hall .2 Sweeping 2.4 Room inspection 7.1 working individually 3. upholstered surface.5 Polishing (Metal.3 Periodic cleaning 5.) 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. wood) 2..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. laminates.

Preparing Housekeeping register and reports REFERENCE BOOKS 1. BARDI : JOHN WILEY & SONS. 5. III Edition . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. R. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. : 2005 2.K.By Dr. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. INC : II Edition – 1996. 4. 7. First Aid procedure 9. Fire prevention procedure 10. 3.K. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Singh HOTEL.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS.8. BHATNAGAR : FRANK BROS & CO.

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

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

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

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

cause. 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. ceci. future proche. Grammar Ø Enchainement des ide’es (opposition.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . celle..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. conse’quence. Ceux.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. passé. but) Ø Quelque chose – ne …. recent Ø Pronoms de’monstratifs : celui.rien: Quelqu’un……ne……personne Ø Pre’sent progressif.

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. 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 . an the . few.

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

Classification of linen Ø Items classified as bed linen and bath linen. upholstery and cushions) Linen room Ø Activities of a linen room. Ø Location. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. pillow slips. 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 . their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. towels & bathmats. bed spreads.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. table cloths.

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

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

placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. freestyle) Ø Principles of flower arrangement. balance. focal point. 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. scale. 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. texture. design. Japanese. rhythm.Ø Balance all departments Ø Verify room rates Ø Verify No. repetition. Room key Security system .

4 Scrubbing 2. Death. wood) 2. Bomb threat.7 Spot cleaning 3 Organizing cleaning 3.6 Vacuuming 2.5 Polishing (metal.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.1 Dusting 2.3 Periodic cleaning .3 Working in groups 4 Cleaning frequencies 4.1 Daily cleaning 4.2 Weekly cleaning 4.3 Mopping 2. floor.2 Working in teams 3.1 Working individually 3. suicide.  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 Sweeping 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. Robbery. Fire.

glass. mosaic. restaurants. Bardi Michael L.5 Cleaning of various surfaces 5.3 Bathroom cleaning 6. 2.1 Bed making . plastic. corridors.4 Room inspection 6. • Etiquettes body language.Morning attention. carpet) 6 Guest room cleaning 6. cancellation.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. Evening attention 6. VIPs through role play • Extempore for polite speaking.1 Metal – brass. amendments. Hotel Front Office Management Front Office Proceedings James A. Kasavana Richard M.2 Room cleaning 6. grooming and greeting • Situations handling (over booking room change. wood. staircase. laminates. stainless steel. furniture and fixture. earthen ware. porcelain. • Forecasting of rooms • Taking reservation. Brooks Ahla .c. turn away) REFERENCE BOOKS: 1. • Improving the conversational skills and mannerism. ceramic. floor – cement. processing reservation • Receiving & registering of F I T groups crew. chrome. e.t.

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

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

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

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

Care & Maintenance of equipment .Designing of Bar . Planning for a Bar will also be discussed at the end of the unit.Cutlery.General points to be remembered while serving from a gueridon .Special Equipment's used .Bar Equipment's .Linen ware .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Selection and Purchase of Equipment . Ø Gueridon Service . Steak Diane) Ø Planning of Bar .Furniture and Furnishings . .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.Interior decoration etc.The Gueridon (lay out diagram) – An introduction to carving . Crockery and Glassware's . 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 .Atmosphere .Taking order for Gueridon Service .UNIT-II BASICS OF MENU ENGINEERING.Introduction Ø Introduction .

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 . and methods of control. Various bar procedure and the legal requirements for bar and discussed. Walls and Ceilings Ø Design development Ø Heating.Ø Floor. They know about the various control tools. 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.

Storage areas . 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.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.size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.

Buttitos. S/W. Record keeping. distribution area. Refritos) Italian (Pizzas.. Coolers. enchiladas.Receiving station . and how it operates-Advantages & disadvantages -Application. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. grater. Receiving procedures . Shredder. Ravoli ) American (Burgers. Vegetable slicer. Basic concepts of Microwave Cooking Essential compounds. 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. vending machines (Coffee. Milk) Rotary toasters etc.Refrigerator storage (Storage freezer. Processing Freezers. mechanical & mobile devices.unloading dock. waster compactor unit. lasagne. counter top blenders. Salads) Indian (Chats) Coffee Bars & Tea boutiques .

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

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

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. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France. 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.

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

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

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

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

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 .II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR.IV SEMESTER FOOD PRODUCTION PRACTICAL.

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 .

elementary knowledge. gluten. PH value.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.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.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. Ø Yeast. low ratio cakes] . high ratio.description and uses Oven.functions and its uses in bakery UNIT. lean. activity. WAP of flour. types. function and its uses. flour test.composition.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.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. effect of over and under fermentation Ø Eggs.

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

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 .

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

Costing. Cost Accounting .Definition of Cost . Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning . Cost Concept pertaining to Hotel Industry (Food Cost Percentage.Perpetual Inventory and Periodic Inventory – ABC Analysis. UNIT.UNIT-III Hotel Cost Accounts . 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. Cash Budget & Flexible Budget) .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.Scope and Advantages of Costing – Preparation of Cost Sheet.

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

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

4.6 Room Division budget report 1.2 Occupany rates 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 1.3.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 2.4.4 Hotel statement of income 1.1 Forecasting room revenue 1.3 2.3.2 2.1 Rule of Thumb approach 1.4.4.3.4.3.3 Room Revenue analysis 1.4.4.3 Refering budget plans 1.2 Hubburt Formula 1.1 Daily operation report 1.2 1. UNIT-II REVENUE MANAGEMENT 2.1.1 Establishing room rates 1.3 Forecasting room availability budgeting for operations 1.4 Evaluating front office operations 1.2 Estimating expenses 1.4 2.1.5 Room division income statement 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.

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

5 The minimum Wages Act 1948 Scope.6 The Employees Provident Fund Act 1952.9 The Payment of Gratuity Act 1972 Scope. Bonus vs. Apprenticeship Act. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. obligations of employer & employee adjudication of disputes. illegal agreement.1. rights. Requirements. performance Incentive.1. conditions & Warranties. Fixation & Revision of WagesObligation of employers Administrative authorities. validity of contract. performance right of unpaid vendor 3.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Contract Regulation (abolition) Act. void arrangement. contribution. obligations and rights of employers& employee.2. 2.what is p. performance (when a communication becomes complete legally) 3.10. fire insurance/ burgle/ riots/ natural calamities . Valid/void contract.1.8 The employees state insurance Act 1948 Scope.f. bonus in case of new establishments. Short notes on gratuity Trust 2.1 3. 3. Rights & duties of bailor & bailee inn keepers liabilities.1 Mercantile Law The contract Act 1872 Definition. benefits. Rights & obligations of employer & employee.General principles. 2. 2. Powers of Government 2. Rights of workers UNIT III 3.1.3 The contract of Bailment Definition.4 Law of insurance.2 The Sale of goods Act 1930 Definition.

3 4.4 4. Public Company The Partnership Act 1932: Definition.1. Formation Law of Agency : Definition.5 Types of Organization Company Law 1956: Definition.1.1.2 5.1 4.1.1. UNIT IV 4.1 5.3 5. Public liability Insurance.4 5.Fidelity insurance.6 Consumer Laws The Consumer protections Act 1986 Applicability. 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 5.1 4.1. Private Company.1 5.1.1.Meaning & effect.2 4.1.5 4.1.1.Meaning & effect. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid . Creation.

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

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

Slide View. Shadowing.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Master Views. Slide Sorter.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Embossing-Alignment The Text-Left. 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. Center. Change Font & Size.Outline View. Previewing & Rehearsing-Creating Animated Slides.Management Information Systems . 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.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. Pate View.An Overview (Duration . View Notes. Copying and Pasting-Formatting Text.

Bob Temple.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 . Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T.Internet and Web Basics -by Ned Snell.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.Michael Clark Pearson Edition. .

aspic jelly and their uses.3 Equipments used-charcutiere. UNIT-IV 4.1 Receiving and maintaining perishable commodities like crab. UNIT-III 3. lobster. 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. port.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. cold soup. 1. mousse line mousse. terrines. 4. Duties and responsibilities of the head and other staffs.1 2. Veg/Fruit Carving. curer factors to be considered for selecting them. UNIT – V 5.1 Definition and importance of Garde Manger – Section butchery. 3. accounting there of.2 2. Issuing and receiving various materials. galantine and garnishing them preparing of sauces. Preparation of various sausage salamis. 5. lamb.1 Non Edible Displays-Butter Sculpture. balantine. UNIT-II 2. Preparation of salads. curing and smoking of various meats. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . cold kitchen and larder plan-layout and Hierarchy. salads dressings. Salt Dough. Butchery. other. veal. Ice Carving. prawn. Different cuts of poultry. pates. Canapés. fish and various uses in the kitchen with diagram and weights. placing indent and maintaining stock. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.

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

Energy sources-heat unit & heat transfer. fuses. Electric circuit-open & close.6 2. Comparative study of fuels used in catering industry.2 1.11 Role & importance of maintenance department in hotel & catering industries. .9 1.2 2.7 2.5 1.4 1.8 2. 2. Energy and their units & relationship. sockets. Safety precaution to be observed while using electrical appliances.3 2. Duties & responsibilities of staff in maintenance department. conductors. Calculation of account of fuels used in catering industry and its cost factor.10 1.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. resistance power.1 2.1 1.6 1.5 2. Principles of Bunsen burner.7 1. Short circuit. double phase. UNIT-II Electricity-fundamentals of electricity.9 Electricity-fundamentals of electricity Definition of insulators. current potential difference. Liquid petroleum gas-properties Precautions while handling LPG.4 2. three phase & its importance on equipment specification. High pressure & low-pressure burners & corresponding heat output. Type of fuel-calorific value. switches & earthing. Organizational chart of maintenance department. DC & AC.8 1. single phase. Type of lighting-incandescent & fluorescent lamps. Calculation of electric energy consumption. series and parallel connections.3 1.

2.2 3.10 3. UNIT-III 3.3 4. Advantages & disadvantages. closets & pipes.13 2. Flushing cisterns. Cold & Hot water system used in hotel & catering industry.14 2.2 4. Water & sanitary system.7 3.6 3. Boiling point & latent heat. Window & central air-conditioning.5 a) b) c) d) 4.9 3.11 Refrigeration & air conditioning Basic principle.3 3.6 Preventive & breakdown annual program. traps. water tap.1 3.15 Units of light-intensity & utility.10 2.11 2. Energy conservation methods & programmes adapted in hotel.4 4. Fire fighting systems. UNIT-IV 4. Classes of fire & fire extinguishers. Conditions for comfort unit of air conditioning. Fire detectors. Types of refrigerant units. water softening-Base exchange method. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .12 2. Hardness in water.1 4. Comparisons. Various parts in general-preventive maintenance.4 3. Types of contracts. Contract maintenance. Compressing type refrigeration system defrosting.5 3.8 3.

. REFERENCE BOOKS: 1.1 Types of flooring. Miller and Jerome.2 Types of wall finishes. F. care & maintenance. Mumbai 3. John weley. Borseink. Blood D. W.C. steps. 5. 5.5 Preparation of surfaces & application. Teach yourself-gas electricity Wilmay C.D. Gladwell 2.W English language book society . J. 5. licenses and caterers. 5.3 Types of furniture. 4.. The management of maintenance and engineering systems in hospitality industry. Modern maintenance Eleno. D. corridor etc.4 Paints and polishes-types & its advantages.B. Tasa poxwala sons & co. Practical maintenance and equipment for hoteliers.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.

2 3. Interviews . type and uses Recruitment .1.3 3.Types.Definition and formats Job Evaluation .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.5 Selection .Application.Job analysis.Sources of recruitment selection procedures Manpower planning.2 3.1 2.4 3. Job rotation.1. Job enlargement. 2.Meaning.2. Right sizing.1.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .1 3. Group Manpower Ratio.3 2.Types Vertical/Horizontal UNIT-II 2. Job enrichment Job Specification .2 1.1.4 Job Design . General methods. Job description.2 2.1 3.1 1.Hierarchies .Types. UNIT-III 3. Test .1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .

1 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.5 4.4. UNIT-IV 4.11 Industrial Relations Trade Unionism .1 3.1 4. House Rules.Employees Satisfaction Survey .1.2.1.3. definition Role of trade union in the Indian Scenario Collective bargaining .6 4.2 3...4 4.4.1.4 3.Types & effects.10 4. Standing Order.4.4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .3 3.2 4.3 4.4.Bi-partite.2 3. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4.Industrial Relations Machineries ID Act Wage Settlements .1 3..1.2 3..2.1.5 Types of performance appraisals .4 3.1.Principles .Reasons – effects.8 4.(Methods) Performance Rewards . Interpersonal and group dynamics.2.3.Culture Change .1 3. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .2.1.4.7 4.Methods Role Status Rewards & Recognition .1.3 3.9 4.4.1. Job satisfaction .1.1.3 3. UNIT-V .

organizational objective.1.2 Systems 5. PF etc.8 Flexible Manpower 5.1. leave.1.6 Other forms like ESI. size and diversity.1 Definitions 5.1. span of control.1 Personnel Management 5.1.) brief 5.1.5.1.5 Manpower audit 5. Medical. 5.1. gratuity.HRIS (Human Resource Info Syst.3 Personal record.4 Employee productivity 5.1.7 Organising manpower through market.9 HR Budget . product and services 5. technology.

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 .

Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. 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. . 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. 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.advertising agency-media selectiontype of media-sales promotion. social responsibilities towards different group. 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. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.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. training. Sales Promotion. Direct Sales. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.

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

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 .

Fold away Beds 2. Valance. Extra Bed.4 Principles of Lighting 2.2. Colour.2 Proportion. Form.1.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Cornice. . Bedspread quilt) 2. Rhythm 1.2 Factors to be considered in selection of window treatment.1 Light and Light fittings 2.2.1. Harmony. Bed linen. Blinds-Roller. Glass Curtains.3 Kinds of Light 2.1 Types of Bed & Sizes (Zeal Bed.3 Beds & Bedding Bolsters. Texture.1.1 Types of Windows treatment. shape.1. 2.1 Light and types of Light 2.2.5 Lighting for activities 2. 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Blankets.2 Source of Light 2. Sofa Bed.3.1. Direction.2 Windows & Windows treatments Casements Curtains. Value) of Design (Scale. Venetian. Composition.1 Design and type of design Elements of Design (Line.1.1.2. Sewage& tail pelmets. Size. Draperies. Café Curtains. focal point ) Colour and colour scheme 1.2 Principles 1. Balance.1 1.1 Uses 1.

1 Classification of Fibre 3. . Anaglypta.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1. Lincrusta. Brussels & Cords.2. Needle punched Carpets.2 Wall & Wall Coverings Wood chip.3 Care & Maintenance 4.2 Major Furniture woods & uses 4.1 Types of furniture – (Built-in. Loose covers.1.2.3 Fabrics & Commonly used fabrics 3.3. Wood Panelling.Care. Washable. Uses. Flock.2. Metal wall covering) 4.2.1.1 Curtains upholsteries.3 Care & Maintenance 3.2 Bedspreads selection .1.1Woven . pile bonded carpets.(Tufed.3 Soft furnishing 3. Cushions 3.1 Carpets 3. Electro statically flocked carpets) 3.(wilton.2.1 Types of Carpet 3.1. Glass Wall Covering.2 Selection.2 Uses & Disadvantages 3.1.1 Types of wall papers – (Spongeable. Fitted) 4.3.2 Fabric & Fibre 3. UNIT IV 4. Wood grain.1. Oriental) 3.2Non-Woven .1. Care & Uses 4.1 Furniture & Fittings 4.2 Types of Construction 3. Axminster. Rubber & Plastic Mattresses) UNIT III 3.1.2.3. Free standing.1.

New Year.3. Brason & Margraret Lennox . Traditional 5.3 Uses. Hospital House Keeping – Joan C.2 5. Advantages & disadvantages Unit V 5.2 Types 4.2 Purpose 5.3 Advantages & disadvantages 4. Pongal. Wedding Reception. Hostel. Allen 3) Hotel.1 Principles of Flower Arrangement 5. Western. Onam. Birthday Party.1.1. Diwali.4.3. College Annual Day.1. Care. Rules & Steps to be followed in flower arranging 5.1 Composition 4.3 Accessories.2. types & functions Theme Decoration – Christmas.1 Flower Arrangement 5.3.4 Equipment.1. Free Style.3 Types of Flower Arrangement – Japanese.3 Floor & Floor Covering 4. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.

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

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

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

Sign up to vote on this title
UsefulNot useful