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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
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)
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
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.
Hotels. Airlines. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. o Management’s expectations. 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 .I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Resorts. Sea Catering. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Parlors. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Rail. Mobile. Fast food restaurants. Motels. Pubs. Restaurants. discotheques. Sank bars. Private hospitals.
French/American 2. 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.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.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 . 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 . Silver Room or Plate Room – Layout & Equipment & Use.
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. Cocoa Ø Refreshing – Aerated. Basics of Banquets. Basics of Room Service 5. Indian Thali / Leaf Service 4.O. Computerized .T.3. manual. Tea. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.
Deep freezer. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø Kitchen Hygiene – Standard sanitation operation procedures. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. storage-dry and wet. Types. Ø Personal hygiene – Food safety standards for employees. Date coding. medium and large Hotel Ø Different Equipment used in Production – Light.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. prevention of cross contamination. calibrating and various types. use of disposable gloves. Ø Oil as Medium with examples. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. Medium. Ø HACCP temperature standards – Cold storage. reheating and cooling. holding temperature. thawing – safe ways. Heavy Ø Safety procedure in handling Equipment. dish washing machine. controlling Infectious diseases. vegetable disinfections with chlorine. triple sink method of washing. temperature danger zone. blanching. Ø General Layout of Kitchen in small. Why proper hand wash is essential. equipment sanitation. record keeping. use of thermometers. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. UNIT-II Aims & Objectives of cooking food. FIFO. colour coding of boards. Ø Moist heat. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . advantages and specifications. cutting board sanitation.
. 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.Derivatives – 2 examples in each .Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Classification . pigments. and cuts of vegetables. effect of heat on vegetables.Recipes for mother sauces . Sauces..Preparation of Ingredients. and colour present on them.Classification. -Texture of food. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. Beef) Ø Poultry MISE-EN-PLACE. Port. Components Accompaniments & Garnishes – Definition and 10 examples in each. UNIT-IV SELECTION.Mixture of Ingredients. Veal. CLASSIFICATION.Classification with examples.classification.
East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Andhra Pradesh. b. Specialty Indian Cuisines: . Jain. Punjab. Rajasthan. Moghalai. Kerala & Tamil Nadu. d. Dum-Pukth. Goa. Chettinad Specialty Indian Community cuisine: . e.UNIT-V Introduction of regional cuisine (North. Hyderabadi.a. Bohri. Gujarat. Brahmin . d. Karnataka. Maharashtra. b. South. c.a parsi. Bengal.
DEMONSTRATION: i. Boorani Raita 5. Cubes. Fish. Bechmale( Mornay. CUTS OF VEGETABLES: Julliene.) iv.Mignonette. sauce.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.) DEMONSTRATION & PREPARATION STOCKS i. iii. Gosht Briyani 2. Mirchi-Ka-Salan / Bagara Baingan 3. Veloute(Supreme.Jardiniere. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Fish Stock iv. Goujons. Espagnole( Madeira. Double-Ka-Meetha . ii. i. Macedoine. CUTS OF FISH : Fillet. Fruits. Allemande.Mirepoix. Delice. Dum-Ka-Murgh 4.Shred.Concasse. CUTS OF MEAT (Lamb. sauce) ii.Pork & Beef.Supreme. Tomato(Creole. White Stock ii. Hyderabad 1. ) v. Italienne. parsley. Herbs.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Bearnaise) vi. . Dices. Troncon. Brown Stock iii. Darne. Hollandaise (Paloise.CUTS OF POULTRY & JOINTING OF CHICKEN iv. Paysanne. Identification of Raw Materials. Charcutiere) iii. Paupiette. Vegetables.
Adrakwala Murgh Maharashtra 1. Mutton Kolapuri 4. Kahmiri Khameeri Roti 5. Erucherry 4. Ada Pradaman Punjab 1. Samba Soru (Red Pounded Rice) 2. Gajar – Ka-Halwa Kashmir 1.Kerala 1. Vangi Bath 3. Goan Fish Curry 5. Kashmiri Pulao 2. Pudina Pulao 6. Puran Poli . Rajma Gogji 4. Meen Moilee 5. Paneer Makhni Dal Makhani 4. Mutton Roganjosh 3. Machli Amritsari 5. Lassi 2. Nei Choru. Avial 3. Aloo Paratha Makkai-Ki-Roti 3. Dahi Shorba All Varieties of Chat Items 2.
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. faire. partire. quand. quand.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. 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.55) Les villes touristiques en France. pouvoir vouloir Ø Interrogation : qui . Comment preparer un plat Les Couleurs ( Ref to Page 82) . toi etc Ø Le passe’ compose’. que. sortir. venire. Les plats francais et les plats de votre pays 2. que. ou Ø Les pronoms relatifs simples : qui.
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. 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. place of picnic and sigh seeing – preparing speech. Impact.. Middlesex 1983. Penguin to functional English. Linguaphone Institute. London 1970 2. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. thing. Peter watey jones. Gwyneth fox. rosamund moon & penny stock . Collins Cobuild English language Dictionary. English Course. penguin 3. hotel reservation food. ed.
Burnishing 4. Service of Non-Alcoholic beverages 12. Presenting & Settling of bills (Cash & Credit) 13. Taking orders 10. Drawing of various types of spoons. Silver service & Clearance course by course 11. Arrangement and Carry of Room Service Trays. Laying & relaying of table cloth 6. Coffee pot. Arrangements of side board 5. Methods of cleaning and upkeep of silver. Frilling . Laying up of table for various meals and menus 7. polishing methods silvo.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL.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. 14. Receiving the guest (Procedures) 9. 1. Familiarisation and handling of Equipment’s 2. Different type of Napkin Folding 8. and other small equipment’s 3. Forks. Sugar pot. Tea pot.
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. Daily cleaning UNIT-V H.K & F. Weekly cleaning 2. Spring cleaning 3. Public area operation Sequence of housekeeping functions and lost & found 1. Guest floor operation 2.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures .
Ø Registers maintained in department Ø Safety and security .
Ø Baggage handling procedures Ø Front office cashiering procedure. Using the guest History System. Pre registration activity.I.P.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.P) Knowledge of. Rates offered Maintain and Use of the Guest Information Directory.I. Groups.T. 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. 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. V. Tariff fixation.. 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. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Ø Receiving and registering the Guest. Ø Knowledge of Traiff Basis of charging.V.
wooden furniture. dinning hall . glass.1 Daily clening 4. laminates. Theatres etc. Bus. ceramic.4 Room inspection 7. Guest room cleaning 6. plastic. 6. wood) 2. Cleaning frequencies 4. Cleaning of various services Metal – Brass. cleaning 2. star case.5 Polishing (Metal. chrome.7 Spot cleaning 3. upholstered surface. Train.2 Room cleaning 6. Stainless steeel.1 Lobby. floor. evening attention 6.2 Weekly cleaning 4. Identification of cleaning tools and cleaning agents 2.6 Vacuuming 2.3 Mopping 2.1 Bed making – Morning attention.) 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.3 Periodic cleaning 5. porcelain. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. reception. corridor.3 Bath room cleaning 6.2 working in teams 3.3 working in groups 4.2 Sweeping 2. Public area cleaning 7. earthen ware. Organizing cleaning 3.4 Scrubbing 2. floor surfaces.1 working individually 3..1 Dusting 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.
First Aid procedure 9. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 4.K.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. : 2005 2. 3. III Edition . MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . BHATNAGAR : FRANK BROS & CO. Preparing Housekeeping register and reports REFERENCE BOOKS 1.K. Fire prevention procedure 10.8. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. R. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. Singh HOTEL.By Dr. 5. BARDI : JOHN WILEY & SONS. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. INC : II Edition – 1996. 7.
Goa Fish curry 5. Macher Matha Moonger Dal 4. Kozhi Rasam 2. Mutton Vindaloo 3.By Sudhir Andrews - Bengal 1. Bibinca Breakfast Menu . Uralai Roast 5. Beans Usili 6. Doi jhol 2. Veg. Gulab Jamun Tamil Nadu 1. Ghee Bath 3. Macher jhol. Yeravaruval 3. Xacutti 4. Samba Soru 8. Sea food rice 2. Rasmalai 5. Pusanikai Halwa Goa 1.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Chicken Chettinad 4. Sambar 7.
Aloo paratha 5. Kitchadi (rava) 7. Bread butter / jam / marmalade / toast 8. Poori bhaji 4. Pongal / sambhar / chutney (3 varieties) 3. Idli / dosa / uthappam 2. Egg (all varieties) . Medu vadai / sambar vadai / curd vadai / masala vadai 6.1.
Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. record. Logical. Clock Speed. Real time clock. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Binary terms. Origin and history Various types. Memo. Dbase III plus. file-types of files. Same structure. Date) Width. Software. Control cards. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Creating database file. Types (Character. Chips. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. . Special Keys. Advantages and disadvantages. Naming field. Hardware. Operating Application (higher Level Languages/Utility). CGA Card KEYBOARD OPERATION Special symbols. Numerical. Manipulating date. Field. Input & Output devices Storage devices. ASCII Code Ports (Serial & Parallel).
Exercise-X Search. Understanding Dbase III Plus by Alan Simpson. Changing default drive. Moving between Records.K. Printing. Sorting.Microsoft Corporation . 2. Enter data. Calling directory in Dbase. Quit. of any field. Skip. Copy a structure. Rename in a file. del). 4. 3. Viewing data. display all / display. list. DBASE III Plus Made Simple-R. Entering a memo. Locate and continue. Display structure. Pak. Global replace and Change. generating and printing a report form. Generating & Printing tale. Display a memo.Modify Structure. Delete / erase a file. Exercise-XIII Creating. Inserting Field. Append. Insert and recording in a field. Exercise-XII Label Creating. Append. MS-OFFICE. Display Status. Saving a memo. Browse. Exercise-IX Indexing. using. REFERENCE BOOKS: 1. Retrieve the structure created in Exercise-I. Append. Taxali. Exercise-XI Create a database file with name. Deleting Field. Manual of Dbase III plus.. Save. Edit. Del. Exercise-VIII Use the following commands-Goto. display. Edit Record (backspace. Changing the type of width etc.
. Grammar Ø Enchainement des ide’es (opposition. ceci. future proche. Ceux.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. recent Ø Pronoms de’monstratifs : celui. conse’quence. celle.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . but) Ø Quelque chose – ne …. cause. passé. 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 114.130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58.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.
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 .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. few.
Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern. .
pillow slips. upholstery and cushions) Linen room Ø Activities of a linen room. bed spreads. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. Ø Location. towels & bathmats.Classification of linen Ø Items classified as bed linen and bath linen.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. table cloths. 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 .
loading washing. transfer and use). laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. spotter. transportation. enzyme action detergents. sorting. unloading. bleaches. built soap detergents. spotter cum presser. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. hydro-extraction. sour. starching. 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 . finishing.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. valet runner. washing. conditioners. Ø Stages in wash cycle (flush-suds-bleach.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. airing & storing. dry cleaning supervisor. rinsing. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. shift-in-leader. weighing. arrival. laundry clerk. [Calendar/steam press] folding. rinse and sour & soft-extract.
dully automated Ø Credit monitoring .Floor limit. Semi .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 . Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. Ø The role of the night auditor Ø Cross . House limit.Automated. Cash advance. Encashment of Foreign Exchanges. Account Correction. Accounttransfer. part settlement of in house guests Ø Account maintenance: Charge purchase. Accounts allowance.
scale.Ø Balance all departments Ø Verify room rates Ø Verify No. 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. 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. balance. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. focal point. freestyle) Ø Principles of flower arrangement. design. Room key Security system . repetition. Japanese. rhythm. texture.
1 Daily cleaning 4.2 Sweeping 2.3 Mopping 2.3 Working in groups 4 Cleaning frequencies 4.4 Scrubbing 2.1 Working individually 3. Death.6 Vacuuming 2.1 Dusting 2.5 Polishing (metal. Fire.2 Weekly cleaning 4. 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. wood) 2.2 Working in teams 3.3 Periodic cleaning . floor. Bomb threat.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. Robbery. 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 2.7 Spot cleaning 3 Organizing cleaning 3.
glass. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. mosaic.1 Bed making . furniture and fixture. • Forecasting of rooms • Taking reservation.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.c. laminates. floor – cement. 2.1 Metal – brass. corridors. • Etiquettes body language. processing reservation • Receiving & registering of F I T groups crew. Brooks Ahla . Evening attention 6. plastic.5 Cleaning of various surfaces 5. carpet) 6 Guest room cleaning 6. chrome.3 Bathroom cleaning 6. ceramic. porcelain. restaurants. • Improving the conversational skills and mannerism. grooming and greeting • Situations handling (over booking room change.t. Hotel Front Office Management Front Office Proceedings James A.2 Room cleaning 6. wood. earthen ware. e. turn away) REFERENCE BOOKS: 1. VIPs through role play • Extempore for polite speaking. Bardi Michael L.Morning attention. staircase. cancellation. Kasavana Richard M. amendments. stainless steel.4 Room inspection 6.
Besan Flour. aspic. traditional dishes. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. Menu. Study on the following cuisines with importance given to choice of ingredients. Thai and English cuisines. and its working. Buffet Menu.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Nellai. froidsalads and salad dressing. types of equipment’s methods of presentation. High Tea & Dinner. salads. Different sections-pantry. . French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Khus Khus. Green III. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. chaud. Lunch. Cold food preparations and presentation-hors d’oeuvres. specific methods of cooking and accompaniments. sandwiches. Cashew nuts. Thickening Agents (Coconuts. White IV. Rice Flour) II. creating ambiance.Breakfast.
Birthday. preparation sale Food Costing and Cost management . ventilation.Format and its purpose. Festivals like X-mass. Sports Meet. Off Premise Catering.purchase. plumbing walls tiles and ceiling. Buffet Menu – Breakfast. Conversion of recipes for quantity Food Production. Pre preparation. Buffet presentation menu and types of food. New year. different occasions: Marriage. Lunch. Onam.Cold cuts-pates. storage pots and pan wash and ancillary areas. Salami and sausages. Transport Catering: Airlines. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. staffing equipment. Mousse. Detail study of the following in regard to planning a menu. lighting Water supply. Terrines. transport and method of cooking. Hospitals. Ease of Service Incorporation of leftovers. Railways (Base Kitchen. Types of menu. Industries Parameters for Quantity Food Production Types of Indents. Theme. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Ease of Preparation. stores. Hotels. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . forcemeat. Ballantine. receiving. cyclic menus. Reception. Galantine. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Environment hygiene – site location. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Pantry Car. Cost. structure. Design and layout for kitchen-work flow allocation-workspace. High tea & Dinner. Menu for Diwali. Principles of planning a menu.
inventory taking – par stock. bin cards. Portion control FIFO . store ledger. buffer stock lead-time.Standard purchase specification Yield testing Inventory. bin card.
Tabling seating arrangements.F. Allotting stations. Off-premises Catering (Out catering) . flipcharts.Booking and organisation of formal functions to include – facilities offered . conference menus and state banquets. Banquet Introduction Ø Organization structure .Layout of a Banquet Department – Duties and responsibilities of each staff.Secretariat service.Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Multi media projector. Slide projectors. Formal Functions Ø An introduction .III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Specialisation of Off . Addressing & preparing toast and order of service. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Kaleidoscope .premises catering to be . Calculating space for set up of tables.format and purpose Ø Compiling & making special Banquet menus. Audio visual aids. PA system. layout. the students will have a knowledge about the Banquet department and its function. Planning for a cocktail dinner staffing – arranging the buffet centre /counters. (OHP. Ø Banquet function prospectus ./Lunch Dinner).
Introduction Ø Introduction .Bar Equipment'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 . .Care & Maintenance of equipment .Selection and Purchase of Equipment . Ø Gueridon Service .UNIT-II BASICS OF MENU ENGINEERING. Steak Diane) Ø Planning of Bar .Cutlery.Taking order for Gueridon Service .Allocation of Area .Designing of Bar .Sequence of service .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.The Gueridon (lay out diagram) – An introduction to carving .Interior decoration etc.General points to be remembered while serving from a gueridon . Crockery and Glassware's .Atmosphere . Planning for a Bar will also be discussed at the end of the unit.Furniture and Furnishings .Special Equipment's used .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Linen ware .
Various bar procedure and the legal requirements for bar and discussed. and methods of control.Ø Floor. 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 . 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. They know about the various control tools. Walls and Ceilings Ø Design development Ø Heating.
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. 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. Storage areas .
Buttitos. counter top blenders. Shredder. distribution area.Receiving station .Refrigerator storage (Storage freezer. waster compactor unit. lasagne. Ravoli ) American (Burgers. Basic concepts of Microwave Cooking Essential compounds. Coolers. Milk) Rotary toasters etc. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Vegetable slicer. Receiving procedures . enchiladas. mechanical & mobile devices.unloading dock. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. S/W.. Processing Freezers. 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. Record keeping. Refritos) Italian (Pizzas. grater. and how it operates-Advantages & disadvantages -Application.
Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. (Definitions and two examples for each topic). preparation of yeast starter. jelly. sweetened condensed milk. Sauerkrant. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. Pickled Meat. Beta & Gamma radiations. Sanitation and health. hot packing) pasteurization and blanching. Food Preservation by use of low temperature-freezing and refrigeration. dehydration of vegetables. Food Intoxication. sundrying. pickled fruits and vegetables. Importance of Preservation. aseptic canning. meat. cider. Olives. candied and glazed fruits.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. Drying equipments-Hot air drier. fruits. Principles of Food Preservation. marmalade. vinegar making. ale. egg and milk. . Food Poisoning. food Infection. drying by contact with heated surface. artificial drying. jam. beer. vinegar. Unit-II Food Preservation by use of high temperature-sterilization (canning. fish. Food Preservation by sugar concentrates-concentrated but moist. food Spoilage. Food Preservation by irradiation-Alpha. wines.
Bases & their salts. inorganic salts. wood smoke. Preservatives-Organic acids & their salts. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. spices & condiments Antibiotics and other chemical preservatives. Food Microbiology-Frazier. leavening agents.Ltd. Prentice Hall of India Pvt. Delhi.. Definition. Acids. Asia Pacific Business Press. . New Delhi. Food Processing and Preservation-B.Unit-V Food additives and chemicals. Sivasankar. functional characteristics of chemical additives. Packaging & Labeling.
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) .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. 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.parfait.
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 .
. Macmillan Publishing company 2. 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. Bhatnager .B. & Turtion N.REFERENCE BOOKS: 1. Heaton J.
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. Laws to prevent. its beneficial effect. Moisture. five food groups = balanced diet for . excessive intake. fats. Growth pattern and control.diabetic patients. Ø Basic nutrients. Irradiation deep-freezing. water and fiber. first aid & Hygiene Unit – I Microorganism – Moulds. proteins. Temperature conditions. . high fiber. harmful effect Ø Food adulteration. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. Time. Harmful effects-Food poisoning. Ø Balanced Diet. functions. chemical preservatives. deficiency diseases. prevention. RDA. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. various methods of food preservation. Sources. their sources. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Various Diet Ø Safety regulation. minerals and vitamins. Digestion and absorption of food Unit – IV Nutrition and healthy eating. canning and sterilization use of preservatives and their standards. Role of Microbes in food preparation Beneficial effect – Economic importance. digestion. sports persons fat free. yeasts Bacteria – Types. Growth.
general health and fitness. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. R. proteins. product development= chemistry in kitchen PH and water.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Lipids. Hygiene HACCP. Hygienic storage of food personal hygiene.Rajagopal Publisher New Age International . Emulsions. color-coding.Swaminathan Publisher Papco. Lakshmi.Mudambi 2005 & Shalini M. food hygiene. provision of safe food. prevention and first aid. MV. Ø Fundementals of Food and Nutrition 2001 by Sumathy.Mudambi. carbohydrates.R.Factors affecting the nutritive value of food.B Publisher New Age International Ø Food Science by S. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. Accidents.
Folios. Preparation Of Night Audit Reports. Theme Decoration – Birthday/Conference/Festival/Regional . Identification Of Fabrics 9. Laundry 8. Stain Removal 10. Guest Accounts. 6. Taking Down Messages In The Message Slip For The Guest 2.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Flower Arrangement 7. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Paging 4. Handling Of Telephone And Telephone Mannerism 3.
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 .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 .
lean.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. effect of over and under fermentation Ø Eggs. low ratio cakes] . Ø Yeast. gluten. PH value. types. high ratio.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.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. activity.elementary knowledge. WAP of flour. flour test. function and its uses.composition.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.description and uses Oven.functions and its uses in bakery UNIT.
C.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. Bangalore . medium] Ø The oven temperatures for baking rich and lean cakes. REFERENCE BOOKS: Ø Basic baking science & craft by S. royal. NewDelhi. Ø Gum paste Ø Oven at different temperatures. Mathew[ vasan book depot. Newyork] Ø Baking made simple.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. chocolate.Dubey F-10/5. [hot.sultan Ø New complete book of breads. marzipan.Bernard clayton[Fireside Rockfeller center. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . fudge.M.] Ø Beautiful Baking.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. glaze. marshmallow. malaviya nagar. very hot.C Dubey [ S. Bangalore] Ø Practical baking.introduction Ø Types of icing-butter.
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. • 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. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • Define double entry system. concepts and function of accounting. costing and cost accounting.Definition . • Demonstrate how to journalise and post accounting entries. Final Accounts – Need . • Define cost. • Identify the need of final accounts.The Accounting function in the Hospitality Industry. • Demonstrate How to enter Trial Balance. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) .Difference between Trial Balance and Balance Sheet – Trading Account. • Describe ABC Analysis.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning.Advantages – Preparation of Trial Balance. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. UNIT-I Introduction to Accounting – Meaning – Concepts . • Describe the meaning and advantages of Trial Balance. • Describe the advantages of double entry system. Double Entry System . UNIT-II Trial Balance – Meaning .
UNIT.Scope and Advantages of Costing – Preparation of Cost Sheet. Sales Budget. Cost Accounting . Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Cash Budget & Flexible Budget) .Definition of Cost .UNIT-III Hotel Cost Accounts . Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Methods of Inventory Valuation .Costing.Perpetual Inventory and Periodic Inventory – ABC Analysis.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.
New Delhi.S. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.Ltd. Hospitality Industry Financial Accounting – by Raymend S. Publisher S. Mumbai.S. Publisher Sultan Chand & Sons.Chand & Co.Maheshwari.N.Pillai & V. Ltd. New Delhi Principles of Management Accounting Dr. Schmidgall & James W.. Publisher S.N. Inst. Grewal. Publisher Dicky’s Enterprises. New Delhi.Damitio Edn. Bagavathi.S. of the AHMA Cost Accounting – R.REFERENCE BOOKS: Introduction to Accounting – by T.Chand & Co. .
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
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
1 Forecasting room revenue 1.2 Occupany rates 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4.1 Daily operation report 1.3.1 2.3 Room Revenue analysis 1.5 Room division income statement 1.7 Operating ratios and ratio standards.3 Refering budget plans 1.2 Hubburt Formula 1.4.6 Room Division budget report 1.3. UNIT-II REVENUE MANAGEMENT 2.1 Rule of Thumb approach 1.3.2 1.3.4 Evaluating front office operations 1.3 Forecasting room availability budgeting for operations 22.214.171.124 2.1 Establishing room rates 1.4.4 Hotel statement of income 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .3 2.4.2 Estimating expenses 126.96.36.199.4 2.
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
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.
worker.Wages. Registration. welfare. Definitions of factory. Introduction object of law.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. The Payment of Wages Act 1936. Rights & privileges of regd. occupier. Factory Rules for payment of wages. lockout. Social 2. workman.3 Trade union Act 1926 . award.2 Study of Fixation of tariff for various taxes viz. Definitions:. deductions allowed .1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. manufacturing process. powers of Inspectors. 1.strike.Scope.4 Security. adult. calendar year. adolescent. week. luxury. Employee. day. Employer. Trade Union. The various laws applicable to catering establishments. Working condition. tiles. 2. settlement. health and safety measures. Authorities under the act. retrenchment. surcharge. Industrial Establishment. layoff.2 The industrial Disputes Act 1947 Definition:. Tamil Nadu Catering Establishment Act. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. expenditure. Public utility service 2. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.
Short notes on gratuity Trust 2. void arrangement. validity of contract. 3. illegal agreement.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1.3 The contract of Bailment Definition. fire insurance/ burgle/ riots/ natural calamities . Powers of Government 2. 2. conditions & Warranties.1. Apprenticeship Act. Rights & obligations of employer & employee.2. Rights & duties of bailor & bailee inn keepers liabilities.5 The minimum Wages Act 1948 Scope.what is p.1 3. rights. obligations of employer & employee adjudication of disputes. obligations and rights of employers& employee.2 The Sale of goods Act 1930 Definition. Rights of workers UNIT III 3.1.9 The Payment of Gratuity Act 1972 Scope.1 Mercantile Law The contract Act 1872 Definition. Valid/void contract.6 The Employees Provident Fund Act 1952.f. 2. Requirements.4 Law of insurance. Fixation & Revision of WagesObligation of employers Administrative authorities.8 The employees state insurance Act 1948 Scope.10. bonus in case of new establishments. 2. benefits. Contract Regulation (abolition) Act. performance right of unpaid vendor 3.General principles. contribution. performance Incentive. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. performance (when a communication becomes complete legally) 3. Bonus vs.1.
Public liability Insurance. 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 5.5 4. UNIT IV 4.2 5.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1.3 188.8.131.52.Fidelity insurance.3 184.108.40.206. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .4 5. Private Company.1. Public Company The Partnership Act 1932: Definition. Creation.4 4.1 5.1.1 4.5 Types of Organization Company Law 1956: Definition.1 5.1.1 4.Meaning & effect.Meaning & effect. Formation Law of Agency : Definition.2 4.
Inserting And Deleting Pages In A Document. The Sanrus. Inserting Pictures/Charts/Files. Redo. Outline View. Inserting A Page. Page Layout View.Selection of Fonts. Spell Check. Character Highlighting. Page Numbering. Drag & Drop Method. Indenting Paragraphs. Tools. Master Document View. The Spell Checker. Paper Size. Deleting Blank Lines. Setting Tab Using Ruler. Formatting A Text. Creating And Editing. Menu Method. Insert. Clip Arts. Saving The Text. Left. Printing The Text. Cut. Undo. Edit. Opening A Non-Work Document. Deleting Page Numbering. Page Views. Typing Over Test. Tool Bar Method. Correcting Text. Spacing Between Paragraphs. Mail Merge. Setting Page Margins. Changing Type Style. Colour. Key Board Method. Alignment Of Text. Checking Text. Printing In Landscape Or Portrait Orientation. View. Print Preview. Full Screen View. Page Formatting. Undo. Print Options. Center. Increasing And Decreasing Indents. Saving The File To Disk. Closing A File. Editing Test. . The Grammar Checker. Right. Normal Views. Paste. Spacing Paragraph Line Spacing. Page Setup. Header & Footer. File. Paste. Setting Margins. 200 M Control In Any View. Moving And Copying Text. Adjoining Page Numbering. Table Commands Revisited In Detail. Mouse Techniques. Using Ruler To Set Indents.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document .Replacing Text. Justifying Text-Types & Tab Setting. Function Key Techniques. Magnification. Format. Cut. Auto Correct Check Up. Size. Keyboard Techniques. Redo.
Mapping The Data. Charting The Data. Insert The Excel Selected Block Into Word Document. Lists In Excel. Techniques In Printing Excel. Print Parameters. Power Point Terminology-Getting Into Power Point-Creating. Starting Excel. Exponentiation And Percentage Operators. Un hiding. File Close. Data Entry. Copying And Moving. Font Selection. Chart Types. Text. Using Mouse To Create A Formula. Filling A Text Series With Auto Fill. Arranging. Format Style. Charting And Mapping The Data. Rearranging Work Sheet Data. Printing In Excel. Date 4 Time Entries. Why Pictorial Presentation. Copying With Tables To Excel. Selecting With Mouse. The Worksheet Selecting Cells And Ranges. Entering Series. Adding Drawing To The Chart. Deleting The Contents Of A Range Of Cell. Editing Data. Aligning Data. Inserting Columns And Rows. Formatting Data. Inserting And Deleting Sheets From Work Book. Mathematical Operator. Sorting. Clearance And Replacing Contents Of A Cell. Formatting Work Sheet. Opening And Saving Presentations. Of Excel In Word Dynamically. Modifying Chart. Default And Changing Default Settings. Copying. Entering. Sorting The Data. Data Handling. Printing Etc. Logical Or Comparison Operators. Sorting A Work Database. Linking Workbook To Workbook. Starting New Work Book. Creating Subtotals. Combining Subtotals And Removing Subtotals. Entering And Editing Data. Editing. Formatting Work Book. Working with Ms-Excel Adjusting Width. Filling A Number Series.. Processing With Ms Excel. Creating A Database In Word. Inserting A Chart. Spell Checking. Auto Correct. Creating The List. Generating. Hiding. Entering Numbers. Linking The Chart Of Selected Block Introduction to Power point.Ms Excel The Spread Sheet Spread Sheet An Introduction.Types Of Views- .
4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Center.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. 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. Change Font & Size.Management Information Systems . Embossing-Alignment The Text-Left. Pate View.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Shadowing. Previewing & Rehearsing-Creating Animated Slides.Outline View. View Notes. Slide Sorter. Copying and Pasting-Formatting Text.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . 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. Slide View. Master Views.An Overview (Duration .
Bob Temple.Internet and Web Basics -by Ned Snell. .Michael Clark Pearson Edition.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 .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. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T.
port. mousse line mousse. Ice Carving.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. salads dressings. cold soup.1 2. galantine and garnishing them preparing of sauces. lamb. Canapés.3 Equipments used-charcutiere. 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation.1 Definition and importance of Garde Manger – Section butchery. terrines. Duties and responsibilities of the head and other staffs. veal.1 Receiving and maintaining perishable commodities like crab. balantine. 1. pates. lobster. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Butchery. fish and various uses in the kitchen with diagram and weights. UNIT-IV 4. cold kitchen and larder plan-layout and Hierarchy.1 Non Edible Displays-Butter Sculpture. 3. Preparation of various sausage salamis.2 2. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . curing and smoking of various meats. Salt Dough. Preparation of salads. 5. other. UNIT – V 5. accounting there of. Different cuts of poultry. 4. curer factors to be considered for selecting them. aspic jelly and their uses. prawn. Veg/Fruit Carving. UNIT-II 2. Issuing and receiving various materials. UNIT-III 3. placing indent and maintaining stock.
. The Lardu ctry.6. The art of Garde Manger 7.
5 2. Calculation of account of fuels used in catering industry and its cost factor.5 1. Liquid petroleum gas-properties Precautions while handling LPG.9 Electricity-fundamentals of electricity Definition of insulators.9 1. conductors. three phase & its importance on equipment specification.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.6 2.4 1.2 2. Electric circuit-open & close. Type of lighting-incandescent & fluorescent lamps. switches & earthing.4 2.3 1.8 2. resistance power.11 Role & importance of maintenance department in hotel & catering industries. double phase.3 2. UNIT-II Electricity-fundamentals of electricity. Duties & responsibilities of staff in maintenance department. Energy and their units & relationship. Comparative study of fuels used in catering industry. current potential difference.6 1.2 1. Organizational chart of maintenance department.8 1.10 1. fuses. DC & AC. single phase. Principles of Bunsen burner. Energy sources-heat unit & heat transfer. . Short circuit.1 1.1 2. series and parallel connections. High pressure & low-pressure burners & corresponding heat output. Calculation of electric energy consumption.7 2. Type of fuel-calorific value. 2. Safety precaution to be observed while using electrical appliances.7 1. sockets.
Window & central air-conditioning. Fire detectors.14 2. Compressing type refrigeration system defrosting.3 4.11 Refrigeration & air conditioning Basic principle.2. Contract maintenance.11 2. UNIT-IV 4.1 4.1 3.5 a) b) c) d) 4.6 Preventive & breakdown annual program.13 2. water softening-Base exchange method. Hardness in water. Comparisons. water tap. Flushing cisterns. traps. Energy conservation methods & programmes adapted in hotel. Various parts in general-preventive maintenance. Advantages & disadvantages.9 3.2 3.10 2. Conditions for comfort unit of air conditioning.4 3. closets & pipes. Fire fighting systems. Cold & Hot water system used in hotel & catering industry.7 3.5 3.2 4.8 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Types of refrigerant units. Types of contracts. Water & sanitary system.3 3.4 4.12 2.6 3. UNIT-III 3.15 Units of light-intensity & utility. Boiling point & latent heat.10 3. Classes of fire & fire extinguishers.
5 Preparation of surfaces & application. Borseink. 5.C. W. corridor etc.. F.D. Practical maintenance and equipment for hoteliers. Tasa poxwala sons & co. The management of maintenance and engineering systems in hospitality industry. licenses and caterers.3 Types of furniture. steps.W English language book society . 5.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. Gladwell 2.4 Paints and polishes-types & its advantages. J. 4.. 5. REFERENCE BOOKS: 1.2 Types of wall finishes. John weley. Teach yourself-gas electricity Wilmay C.B.1 Types of flooring. 5. Mumbai 3. D. Blood D. Miller and Jerome. Modern maintenance Eleno. care & maintenance.
Job analysis.3 2.Types. Test .1. Job description.1 3.4 3.3 3. Job enlargement.2 1.5 Selection .Sources of recruitment selection procedures Manpower planning.1.Hierarchies .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .2.2 2.2 3. type and uses Recruitment . UNIT-III 3.1 3.Definition and formats Job Evaluation .3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .1 1. Job enrichment Job Specification . Group Manpower Ratio. General methods.Meaning.2 3.4 Job Design .Application. Interviews .1.Types.1 2. 2.Types Vertical/Horizontal UNIT-II 2. Job rotation. Right sizing.
1 4.2.1.Industrial Relations Machineries ID Act Wage Settlements .2 3.1.1 3.1.5 Types of performance appraisals .3.1.(Methods) Performance Rewards .11 Industrial Relations Trade Unionism .Principles .1.2.2 3. Interpersonal and group dynamics.9 220.127.116.11.Methods Role Status Rewards & Recognition .4.4.4 4.1 3.1 3.7 4.Bi-partite. Standing Order. definition Role of trade union in the Indian Scenario Collective bargaining .3 18.104.22.168.Types & effects.2. House Rules.4.4 22.214.171.124 3.6 4.Employees Satisfaction Survey . Job satisfaction .Culture Change ..4 3.3 4.3. UNIT-IV 4.1.3 3. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.2 4..4..1.5 4.8 4.10 4.3 3..1. UNIT-V .1 4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Reasons – effects.
6 Other forms like ESI. gratuity. leave.) brief 126.96.36.199.3 Personal record. size and diversity.2 Systems 5.1.1. PF etc.7 Organising manpower through market. technology.1.5.1 Definitions 5. product and services 5. Medical.1.9 HR Budget .5 Manpower audit 5.1.HRIS (Human Resource Info Syst.1 Personnel Management 5.1. 5.4 Employee productivity 5. organizational objective. span of control.8 Flexible Manpower 5.
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 .
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.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. 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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. . 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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry.
social responsibilities towards different group.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. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. Sales Promotion. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.advertising agency-media selectiontype of media-sales promotion. 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. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. . Direct Sales. 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.
Mayers. SHERLEKAR.A. John G.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. Marketing Management – S. 4. Marketing Management-Philip Kotler. REFERENCE BOOKS: 1. Advertising Management-Rajiv Batra. 2. Sharma. Marketing Research-D. 3. Marketing Management-Rajan Nair.D. .
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 .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.
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
Fold away Beds 2.3 Beds & Bedding Bolsters. Form. Blinds-Roller.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.4 Principles of Lighting 2.2. Draperies.2. Balance. Sewage& tail pelmets. Texture.1.1 Light and Light fittings 2. Direction. .2.1.1 Types of Windows treatment. Valance.2 Windows & Windows treatments Casements Curtains.3 Kinds of Light 2.3.1 Light and types of Light 2. Bedspread quilt) 2. Size.2 Factors to be considered in selection of window treatment.2. Harmony. Glass Curtains. focal point ) Colour and colour scheme 1. Rhythm 1.1. Venetian. Blankets.1 Design and type of design Elements of Design (Line. Value) of Design (Scale.5 Lighting for activities 2.1 Types of Bed & Sizes (Zeal Bed.1 Uses 1.1.2 Principles 1. Café Curtains.1. Extra Bed. Cornice.1. Composition. Sofa Bed. Bed linen.2 Proportion.1 1.2 Factors affecting the Colour scheme of a guest room UNIT II 2. 2.2 Source of Light 2.1. 2. shape. Colour.
1.1 Types of Carpet 3.2 Bedspreads selection .1 Types of wall papers – (Spongeable. Needle punched Carpets. Axminster. Metal wall covering) 4. Electro statically flocked carpets) 3.3 Care & Maintenance 4. Anaglypta. Wood grain. Rubber & Plastic Mattresses) UNIT III 3.1. pile bonded carpets.1 Furniture & Fittings 4. Brussels & Cords.2Non-Woven .Care. Care & Uses 4.1.2 Major Furniture woods & uses 4. UNIT IV 4.1 Classification of Fibre 3. Loose covers.2. Fitted) 4. Washable.1. .2. Wood Panelling.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.3 Care & Maintenance 3. Oriental) 3.3.2 Fabric & Fibre 3.1.1 Curtains upholsteries.1. Uses.1.1.1 Carpets 3.(wilton.3.2 Wall & Wall Coverings Wood chip.2.1. Glass Wall Covering. Flock. Lincrusta.2 Selection.2 Uses & Disadvantages 3.(Tufed.1.2 Types of Construction 3.1 Types of furniture – (Built-in.2. Free standing.2.3 Soft furnishing 3.2. Cushions 3.3.1Woven .3 Fabrics & Commonly used fabrics 3.
Traditional 5.2.1. Birthday Party.1 Flower Arrangement 5.3 Uses. College Annual Day. Free Style.1.1 Principles of Flower Arrangement 5.1.3. Pongal. Care. Brason & Margraret Lennox .3 Accessories. Allen 3) Hotel.1 Composition 4. Western.2 Types 4.3.2 Purpose 5.1. Rules & Steps to be followed in flower arranging 5.4 Equipment. Onam.2 5. types & functions Theme Decoration – Christmas.4.3 Types of Flower Arrangement – Japanese. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Diwali. Advantages & disadvantages Unit V 5.3 Advantages & disadvantages 4. Hospital House Keeping – Joan C. Wedding Reception. Hostel. New Year.3 Floor & Floor Covering 4.3.
Points to be considered while selecting raw materials (Veg. Preparation of ingredients. 2. Safety and Hygienic procedures followed in food production department . Preservation and storing methods of raw materials and cooked food items 9. Organization structure of small. Equipments and utensils used in food production department 5. Catering as a career and job prospects in the Industry 3. 5. Methods of cooking. Unit – II 1. Types of Fuel. 6. 8. Introduction to Hotel Industry and Various Department in Hotel and their functions. 2. Different. Medium and large Hotels. Types of plans in Hotel 6. Milk Products and meat) 4. 4. Menu – Definition (Menus followed in various catering Eastablishments. 3.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Evolution of catering Industry and Brief Description of different types of catering Establishments. Aims and Objective of cooking food. organization structure of food production department – duties and responsibilities of personnel 7.
Attributes and attitudes of good waiter. Crockery and Glassware used in food and beverage service department. 4. Unit – IV 1. Organization structure of front office department and their duties and responsibilities 3. Types of rooms and their reservation & Cancellation procedure 4. 3. Organization structure of housekeeping dept. Western culinary terms . Importance of housekeeping department 5. Cleaning Equipments and agents used in Housekeeping dept.Unit –III 1. Organization structure of food & Beverage Service Dept. Importance of food & Beverage Service Department 2. and responsibilities of personnel. Different types of cutlery. Types of service 6. Importance of front office department 2. duties and responsibilities of personnel 6. 5.
. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Modern Cookery for Teaching and Trade – vol. Cutlets & French fries 9. Chinese & Continental) 2. Plain sponge 10. Theory of Cookery – Krishna Arora (Frank Brothers & Company . Graw Hill Publications). I & II – Thangam E-Philip (orient Longman publications) 2. Soup 5 Varieties ( Indian. Fish – 3 Varieties 7. Fried rice _ 3 Varieties 4. Chicken – 3 Varieties 8. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. South Indian Dishes – 5 Varieties 5. Pulao – 5 Varieties 3.Unit –V 1. North Indian Gravy _ 2 varieties 6. New Delhi) 3. Bread REFERENCE BOOKS: 1.
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