I SEMESTER HOTEL FRENCH – I (08U1LF1

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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

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.

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

French/American 2.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 .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. 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. 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.

Indian Thali / Leaf Service 4.3. Basics of Room Service 5. Cocoa Ø Refreshing – Aerated. Basics of Banquets. manual. 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. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Computerized . UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Tea.O.T.

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

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

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

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

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

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. de Votre pays (Ref to Page 13. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. que. que. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. quand. sortir. toi etc Ø Le passe’ compose’. partire. pouvoir vouloir Ø Interrogation : qui . Les plats francais et les plats de votre pays 2. faire. ou Ø Les pronoms relatifs simples : qui. Comment preparer un plat Les Couleurs ( Ref to Page 82) . venire. quand. ou’ Ø Les pronoms toniques : moi.55) Les villes touristiques en France.

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

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

Daily cleaning UNIT-V H.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Public area operation Sequence of housekeeping functions and lost & found 1. 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. Weekly cleaning 2.K & F. Guest floor operation 2.

Ø Registers maintained in department Ø Safety and security .

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

3 working in groups 4. dinning hall .3 Periodic cleaning 5. star case.6 Vacuuming 2. corridor. wood) 2.1 Daily clening 4.4 Scrubbing 2. glass.5 Polishing (Metal. plastic. upholstered surface. Guest room cleaning 6.7 Spot cleaning 3. earthen ware.2 Sweeping 2. Bus.1 Dusting 2. evening attention 6.2 Room cleaning 6. laminates. Public area cleaning 7. Train. chrome.3 Bath room cleaning 6.4 Room inspection 7. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.1 Bed making – Morning attention.1 Lobby. 6. Cleaning of various services Metal – Brass. Organizing cleaning 3.2 Weekly cleaning 4. wooden furniture. cleaning 2. Cleaning frequencies 4. floor surfaces.1 working individually 3.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. Identification of cleaning tools and cleaning agents 2. reception. floor. Stainless steeel. porcelain.3 Mopping 2.2 working in teams 3.) 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. ceramic.. Theatres etc.

HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Singh HOTEL. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.K. Preparing Housekeeping register and reports REFERENCE BOOKS 1. 7.8. INC : II Edition – 1996. 4. 5.K. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . R. : 2005 2.By Dr. 3. BARDI : JOHN WILEY & SONS. 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. BHATNAGAR : FRANK BROS & CO. Fire prevention procedure 10. III Edition .2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. First Aid procedure 9.

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

Pongal / sambhar / chutney (3 varieties) 3. Idli / dosa / uthappam 2.1. Aloo paratha 5. Kitchadi (rava) 7. Bread butter / jam / marmalade / toast 8. Egg (all varieties) . Medu vadai / sambar vadai / curd vadai / masala vadai 6. Poori bhaji 4.

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

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

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

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

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

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 .Classification of linen Ø Items classified as bed linen and bath linen. upholstery and cushions) Linen room Ø Activities of a linen room. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. towels & bathmats. bed spreads. pillow slips. Ø Location.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.

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

Ø The role of the night auditor Ø Cross . part settlement of in house guests Ø Account maintenance: Charge purchase.Floor limit.Automated.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. Accounts allowance. 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. Cash advance.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Encashment of Foreign Exchanges. Account Correction. Semi . House limit. dully automated Ø Credit monitoring .

scale. rhythm. design. Room key Security system . texture. 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. 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. freestyle) Ø Principles of flower arrangement. focal point. repetition. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement.Ø Balance all departments Ø Verify room rates Ø Verify No. Japanese.

wood) 2.3 Mopping 2. Robbery. floor.1 Working individually 3.3 Working in groups 4 Cleaning frequencies 4. suicide.5 Polishing (metal.4 Scrubbing 2.3 Periodic cleaning .  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. Bomb threat.1 Daily cleaning 4.6 Vacuuming 2.1 Dusting 2.7 Spot cleaning 3 Organizing cleaning 3. 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.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. Death.2 Working in teams 3.2 Sweeping 2.

t. processing reservation • Receiving & registering of F I T groups crew.2 Room cleaning 6. corridors. floor – cement. amendments.1 Metal – brass.5 Cleaning of various surfaces 5. turn away) REFERENCE BOOKS: 1. • Forecasting of rooms • Taking reservation. Evening attention 6. earthen ware. 2. grooming and greeting • Situations handling (over booking room change. Kasavana Richard M. carpet) 6 Guest room cleaning 6. stainless steel. cancellation.Morning attention. Bardi Michael L. • Improving the conversational skills and mannerism. laminates. porcelain. wood. e. Brooks Ahla . mosaic.3 Bathroom cleaning 6. staircase. Hotel Front Office Management Front Office Proceedings James A.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. chrome.4 Room inspection 6.c. glass. furniture and fixture. restaurants. ceramic.1 Bed making . Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. VIPs through role play • Extempore for polite speaking. plastic. • Etiquettes body language.

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

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

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

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

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

Walls and Ceilings Ø Design development Ø Heating. and methods of control. Various bar procedure and the legal requirements for bar and discussed. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods .Ø Floor. 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.

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

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

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

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

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

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

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

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

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

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

IV SEMESTER FOOD PRODUCTION PRACTICAL. 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.

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 .

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

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

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 .

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

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

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

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

2 1.4.7 Operating ratios and ratio standards.4 2.4.4 Evaluating front office operations 1.1 Rule of Thumb approach 1.4.6 Room Division budget report 1.1 Establishing room rates 1.3 2.1.2 Occupany rates 1. UNIT-II REVENUE MANAGEMENT 2.3 Room Revenue analysis 1.3.1 Forecasting room revenue 1.1 2.2 Hubburt Formula 1.4.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.1 Daily operation report 1.5 Room division income statement 1.4.2 Estimating expenses 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4 Hotel statement of income 1.3.2 2.3.4.4.1.3 Forecasting room availability budgeting for operations 1.3 Refering budget plans 1.3.

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.

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

performance (when a communication becomes complete legally) 3.2. Bonus vs. 2. 3. Contract Regulation (abolition) Act. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. Powers of Government 2.2 The Sale of goods Act 1930 Definition.1.6 The Employees Provident Fund Act 1952. obligations of employer & employee adjudication of disputes. bonus in case of new establishments. 2.1.9 The Payment of Gratuity Act 1972 Scope.3 The contract of Bailment Definition. Rights of workers UNIT III 3. validity of contract.10. obligations and rights of employers& employee. void arrangement. rights. Fixation & Revision of WagesObligation of employers Administrative authorities.8 The employees state insurance Act 1948 Scope. Short notes on gratuity Trust 2. Requirements.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. conditions & Warranties. Apprenticeship Act.1 3.1. Rights & duties of bailor & bailee inn keepers liabilities. performance right of unpaid vendor 3. performance Incentive. benefits. 2.5 The minimum Wages Act 1948 Scope.f.1. contribution.what is p.1 Mercantile Law The contract Act 1872 Definition. Valid/void contract.4 Law of insurance. Rights & obligations of employer & employee.General principles. illegal agreement. fire insurance/ burgle/ riots/ natural calamities .

1. Formation Law of Agency : Definition.1.4 5. Public Company The Partnership Act 1932: Definition. Public liability Insurance.1 5. UNIT IV 4.1 4. 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. Private Company.6 Consumer Laws The Consumer protections Act 1986 Applicability.1. Creation.1.1.3 5.5 4. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .5 Types of Organization Company Law 1956: Definition.1.1.1 4.4 4.Fidelity insurance.Meaning & effect.1 5.1.1.1.Meaning & effect.3 4.2 5.1.2 4.

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

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

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

Internet and Web Basics -by Ned Snell. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .Michael Clark Pearson Edition. .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications. Bob Temple.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 . T.

curer factors to be considered for selecting them. veal. aspic jelly and their uses. terrines. 1.3 Equipments used-charcutiere. balantine. lobster. 2. Preparation of salads. Veg/Fruit Carving. other. cold kitchen and larder plan-layout and Hierarchy. UNIT – V 5. Preparation of various sausage salamis. salads dressings. Butchery. pates. cold soup. Salt Dough.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Canapés. lamb. port. placing indent and maintaining stock. Issuing and receiving various materials. Duties and responsibilities of the head and other staffs. accounting there of. Different cuts of poultry. UNIT-III 3. mousse line mousse. 4. galantine and garnishing them preparing of sauces. 3.1 Definition and importance of Garde Manger – Section butchery. prawn. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. fish and various uses in the kitchen with diagram and weights.1 Non Edible Displays-Butter Sculpture. 5. UNIT-II 2.1 Receiving and maintaining perishable commodities like crab. curing and smoking of various meats. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery .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.2 2.1 2. UNIT-IV 4. Ice Carving.

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

DC & AC.6 1. Liquid petroleum gas-properties Precautions while handling LPG.6 2. series and parallel connections. Type of lighting-incandescent & fluorescent lamps. 2. fuses.9 Electricity-fundamentals of electricity Definition of insulators. . Energy and their units & relationship. Comparative study of fuels used in catering industry. Duties & responsibilities of staff in maintenance department.2 1. Electric circuit-open & close. Energy sources-heat unit & heat transfer. UNIT-II Electricity-fundamentals of electricity. High pressure & low-pressure burners & corresponding heat output. Short circuit.7 2.5 2.4 1. Safety precaution to be observed while using electrical appliances.3 2. switches & earthing. Type of fuel-calorific value.5 1. resistance power. sockets.1 1. current potential difference.9 1. single phase. double phase. Organizational chart of maintenance department. Calculation of electric energy consumption.4 2.1 2. Principles of Bunsen burner.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. three phase & its importance on equipment specification. Calculation of account of fuels used in catering industry and its cost factor.2 2.10 1.11 Role & importance of maintenance department in hotel & catering industries.7 1.8 2. conductors.8 1.3 1.

13 2. Compressing type refrigeration system defrosting.6 3.12 2.14 2.5 a) b) c) d) 4.8 3. closets & pipes. traps. Fire fighting systems. UNIT-IV 4. Water & sanitary system. Cold & Hot water system used in hotel & catering industry.1 4. Fire detectors. UNIT-III 3. Types of refrigerant units.4 4. Conditions for comfort unit of air conditioning. Hardness in water.3 4. Advantages & disadvantages. water softening-Base exchange method.1 3.3 3.9 3. Classes of fire & fire extinguishers.15 Units of light-intensity & utility.10 3. Comparisons. Types of contracts.2. Window & central air-conditioning. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .5 3. Contract maintenance.11 Refrigeration & air conditioning Basic principle.10 2.6 Preventive & breakdown annual program. water tap.11 2.2 4. Energy conservation methods & programmes adapted in hotel.7 3. Various parts in general-preventive maintenance. Boiling point & latent heat.2 3. Flushing cisterns.4 3.

D. 5.B. 4. Miller and Jerome.3 Types of furniture. 5. Borseink. care & maintenance. The management of maintenance and engineering systems in hospitality industry. Teach yourself-gas electricity Wilmay C. 5. Practical maintenance and equipment for hoteliers. steps. J.1 Types of flooring.5 Preparation of surfaces & application. Tasa poxwala sons & co..D. licenses and caterers. Modern maintenance Eleno. REFERENCE BOOKS: 1.2 Types of wall finishes. 5. Blood D.4 Paints and polishes-types & its advantages. John weley.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.C. F.W English language book society .. W. Gladwell 2. Mumbai 3. corridor etc.

3 2.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1 3.Sources of recruitment selection procedures Manpower planning.5 Selection .Hierarchies . Job rotation.Definition and formats Job Evaluation . Job enlargement.Types Vertical/Horizontal UNIT-II 2.2 3.1.3 3.1 2.2 1. General methods. Group Manpower Ratio.1. UNIT-III 3.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . Right sizing.2 3. Job enrichment Job Specification .Types. 2.4 Job Design .2 2.2.1 1.4 3.Meaning.Job analysis.1.Types. Test .1 3.1.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure . type and uses Recruitment .Application. Interviews . Job description.

1.4.1.5 4.3 4..1.3 3.1.2. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .4 3. Standing Order..1 4.1 4.10 4.1.2 3.Bi-partite.1.4.7 4. Job satisfaction .Culture Change . UNIT-V .4.4.2 3. Interpersonal and group dynamics.2.Methods Role Status Rewards & Recognition .2.1 3. UNIT-IV 4.2 3.8 4.(Methods) Performance Rewards .2.3 3.4.11 Industrial Relations Trade Unionism .1.2 4.1.4.Industrial Relations Machineries ID Act Wage Settlements . definition Role of trade union in the Indian Scenario Collective bargaining .1 3.9 4..4 3.Types & effects.1.3 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.5 Types of performance appraisals .6 4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .1 3. House Rules..3.4.Reasons – effects.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Principles .Employees Satisfaction Survey .3.1.1.4.4 4.

PF etc.5 Manpower audit 5.1.1.1.1.4 Employee productivity 5.1 Definitions 5. Medical.) brief 5. leave.HRIS (Human Resource Info Syst.1 Personnel Management 5. product and services 5.1.2 Systems 5. span of control.5.7 Organising manpower through market.1.9 HR Budget .1. organizational objective. technology.8 Flexible Manpower 5.6 Other forms like ESI. gratuity. 5.1.1.3 Personal record. size and diversity.

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 .

UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. . 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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry.

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training. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations.advertising agency-media selectiontype of media-sales promotion. social responsibilities towards different group.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. 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. 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. 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. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. .

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

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 .

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

Form.2 Proportion.1.2. 2.2. Fold away Beds 2. Balance. Venetian.1.1 1. Sewage& tail pelmets. Value) of Design (Scale.1 Design and type of design Elements of Design (Line. Size. Bedspread quilt) 2. Café Curtains.1. . shape. focal point ) Colour and colour scheme 1.2 Windows & Windows treatments Casements Curtains. Direction. Texture. Blankets. Sofa Bed.1.1 Uses 1.2 Factors to be considered in selection of window treatment.1.3 Kinds of Light 2. Harmony. Glass Curtains.3 Beds & Bedding Bolsters.2 Source of Light 2.2 Principles 1.2. Rhythm 1.1 Light and Light fittings 2.1. Colour. Cornice.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Bed linen.3.1 Types of Bed & Sizes (Zeal Bed. Draperies.4 Principles of Lighting 2.1 Light and types of Light 2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.5 Lighting for activities 2. Blinds-Roller.2.1. Extra Bed. Valance. Composition.1 Types of Windows treatment. 2.

Needle punched Carpets.2.Care.1.1.3. Axminster. Anaglypta.2 Wall & Wall Coverings Wood chip. Washable. Electro statically flocked carpets) 3.2 Types of Construction 3.3 Soft furnishing 3.3.1.1 Types of furniture – (Built-in. Glass Wall Covering. Loose covers.2. Care & Uses 4.2Non-Woven .1.1Woven .2 Fabric & Fibre 3.1 Curtains upholsteries.1 Carpets 3. Flock.1 Types of wall papers – (Spongeable. Fitted) 4.1.2. Wood Panelling. Wood grain.3 Care & Maintenance 4.(wilton.1 Furniture & Fittings 4.1. Free standing.3 Fabrics & Commonly used fabrics 3. Uses.1.1.1.(Tufed.2 Bedspreads selection . Lincrusta.1. Metal wall covering) 4.1 Types of Carpet 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1 Classification of Fibre 3. Rubber & Plastic Mattresses) UNIT III 3. Oriental) 3. Brussels & Cords. UNIT IV 4.2. .3. pile bonded carpets. Cushions 3.2 Selection.2.3 Care & Maintenance 3.2 Major Furniture woods & uses 4.2.2 Uses & Disadvantages 3.

1 Principles of Flower Arrangement 5.3.1 Composition 4. Allen 3) Hotel. Traditional 5. Advantages & disadvantages Unit V 5.3 Uses.1 Flower Arrangement 5. New Year. Free Style. Care. Wedding Reception.4. Rules & Steps to be followed in flower arranging 5. Hospital House Keeping – Joan C.2 5. Western.1.4 Equipment. Diwali. College Annual Day.3 Types of Flower Arrangement – Japanese.3 Advantages & disadvantages 4. Hostel.1. Brason & Margraret Lennox .1.3. Pongal.1.3 Accessories. Onam.2. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. types & functions Theme Decoration – Christmas.3.2 Purpose 5.2 Types 4. Birthday Party.3 Floor & Floor Covering 4.

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

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

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