I SEMESTER HOTEL FRENCH – I (08U1LF1

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

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

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

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

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

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

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

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

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

Silver Room or Plate 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 . English/Russian . 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. 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.

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

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

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

Punjab. b.UNIT-V Introduction of regional cuisine (North. Moghalai. Maharashtra. Karnataka. e. Goa. d. Gujarat. Dum-Pukth. d. Rajasthan. b. Bohri. Jain. Bengal. c. Chettinad Specialty Indian Community cuisine: . Brahmin . Specialty Indian Cuisines: . South. Kerala & Tamil Nadu. 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.a. Hyderabadi.a parsi.

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

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

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

Middlesex 1983. 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. thing. Gwyneth fox. London 1970 2. ed. rosamund moon & penny stock . place of picnic and sigh seeing – preparing speech. penguin 3. Collins Cobuild English language Dictionary. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. hotel reservation food. Penguin to functional English.II SEMESTER COMMUNICATIVE ENGLISH – II ENGLISH – II (08U2LE2) Course Objectives : Ø To enable the students to understand the manner of communication in English proper pronunciation Ø To enable to students to understand the proper intonation and accentuation while speaking Ø To enable the students to learn the verbal etiquette in hotel management Unit – I Phonetics Transaction Stress Tunes in connected speech (word groups. Linguaphone Institute. English Course. Impact. Peter watey jones.

.

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

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. Spring cleaning 3.K & F.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Guest floor operation 2. Daily cleaning UNIT-V H. Public area operation Sequence of housekeeping functions and lost & found 1.

Ø Registers maintained in department Ø Safety and security .

Rack Rates. Ø Knowledge of Traiff Basis of charging. 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. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.V.P.T. Using the guest History System.P) Knowledge of.I.I.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings. Pre registration activity. Ø Receiving and registering the Guest. Tariff fixation. Rates offered Maintain and Use of the Guest Information Directory.I. Ø Baggage handling procedures Ø Front office cashiering procedure. V. Groups.. 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. 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 . V.

6. dinning hall . chrome.1 Daily clening 4. Cleaning frequencies 4.6 Vacuuming 2. Identification of cleaning tools and cleaning agents 2. Train.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.2 Weekly cleaning 4. floor. earthen ware.7 Spot cleaning 3.4 Scrubbing 2. Bus.) 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 Mopping 2.4 Room inspection 7. ceramic. laminates.2 Room cleaning 6. wood) 2. Stainless steeel.1 Lobby. Cleaning of various services Metal – Brass. glass.3 working in groups 4.1 working individually 3. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.3 Bath room cleaning 6.2 Sweeping 2. porcelain. floor surfaces. Organizing cleaning 3.2 working in teams 3.1 Bed making – Morning attention.1 Dusting 2. corridor. Theatres etc. star case. reception. upholstered surface.. Public area cleaning 7. Guest room cleaning 6.3 Periodic cleaning 5. evening attention 6.5 Polishing (Metal. wooden furniture. plastic. cleaning 2.

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

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

Kitchadi (rava) 7.1. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Aloo paratha 5. Pongal / sambhar / chutney (3 varieties) 3. Idli / dosa / uthappam 2. Egg (all varieties) . Bread butter / jam / marmalade / toast 8. Poori bhaji 4.

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

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

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

III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a. an the . 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 . few.

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

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

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

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

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

Bomb threat. floor. Death. suicide.3 Working in groups 4 Cleaning frequencies 4.5 Polishing (metal.2 Working in teams 3.1 Dusting 2. Robbery.6 Vacuuming 2.2 Sweeping 2. Fire.1 Daily cleaning 4.7 Spot cleaning 3 Organizing cleaning 3.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.1 Working individually 3. 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.  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. wood) 2.4 Scrubbing 2.3 Mopping 2.3 Periodic cleaning .2 Weekly cleaning 4.

laminates. • Forecasting of rooms • Taking reservation. • Etiquettes body language. amendments. ceramic.1 Bed making . wood.4 Room inspection 6.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. restaurants.5 Cleaning of various surfaces 5. grooming and greeting • Situations handling (over booking room change. Hotel Front Office Management Front Office Proceedings James A. cancellation. Brooks Ahla . staircase. 2. Bardi Michael L.c. carpet) 6 Guest room cleaning 6. mosaic. e. stainless steel. furniture and fixture.Morning attention. porcelain. plastic. Evening attention 6. glass. chrome. earthen ware.1 Metal – brass.3 Bathroom cleaning 6.2 Room cleaning 6. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. floor – cement. Kasavana Richard M. processing reservation • Receiving & registering of F I T groups crew. corridors. VIPs through role play • Extempore for polite speaking. turn away) REFERENCE BOOKS: 1.t. • Improving the conversational skills and mannerism.

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

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

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

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

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

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 . Various bar procedure and the legal requirements for bar and discussed. and methods of control. They know about the various control tools. Walls and Ceilings Ø Design development Ø Heating.Ø Floor. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage.

Storage areas .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.

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

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

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

conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .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.parfait. 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.

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 .

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

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

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

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

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

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

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

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

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.elementary knowledge.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. gluten. Ø Yeast. lean.composition. activity. types.description and uses Oven. flour test. 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. WAP of flour.functions and its uses in bakery UNIT.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich. function and its uses. high ratio. low ratio cakes] . PH value.

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

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

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

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

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

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

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

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

.

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

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

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

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

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

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

Ø Marketing strategy

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

4.3 2.4.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4.2 Occupany rates 1.3 Forecasting room availability budgeting for operations 1.1 Establishing room rates 1.4 Hotel statement of income 1.7 Operating ratios and ratio standards.1.2 2.4 Evaluating front office operations 1.1 Rule of Thumb approach 1.3 Refering budget plans 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.3.2 1.6 Room Division budget report 1.4.2 Hubburt Formula 1. UNIT-II REVENUE MANAGEMENT 2.3.1 Daily operation report 1.1.4 2.5 Room division income statement 1.1 2.3.3.3 Room Revenue analysis 1.4.4.1 Forecasting room revenue 1.4.2 Estimating expenses 1.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

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

2.16 2.17 2.18 2.19 2.20 2.21 2.22

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

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

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

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

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

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

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

10. Valid/void contract.8 The employees state insurance Act 1948 Scope. Requirements. void arrangement.1.3 The contract of Bailment Definition. Apprenticeship Act.1. obligations and rights of employers& employee. validity of contract.6 The Employees Provident Fund Act 1952. performance Incentive. Rights & duties of bailor & bailee inn keepers liabilities. Short notes on gratuity Trust 2. performance right of unpaid vendor 3. contribution. 2. Rights of workers UNIT III 3. obligations of employer & employee adjudication of disputes.General principles.what is p.1 Mercantile Law The contract Act 1872 Definition.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1. conditions & Warranties. illegal agreement. performance (when a communication becomes complete legally) 3.9 The Payment of Gratuity Act 1972 Scope. Fixation & Revision of WagesObligation of employers Administrative authorities. rights. 3. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.4 Law of insurance. fire insurance/ burgle/ riots/ natural calamities . Rights & obligations of employer & employee. 2. Powers of Government 2.f.1 3. Bonus vs. 2. benefits. bonus in case of new establishments.2.1.2 The Sale of goods Act 1930 Definition.5 The minimum Wages Act 1948 Scope. Contract Regulation (abolition) Act.

Creation.1.1.1. UNIT IV 4.1 4.4 4.5 4.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.Meaning & effect.3 4.1 5. Public liability Insurance. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.1.1.1.1. Private Company.Fidelity insurance.1.1 5.Meaning & effect.5 Types of Organization Company Law 1956: Definition.2 5.4 5. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.1.3 5. Public Company The Partnership Act 1932: Definition. Formation Law of Agency : Definition.1 4.2 4.

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

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

Outline View. 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. Shadowing. Slide Sorter.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS.An Overview (Duration . Slide View. Embossing-Alignment The Text-Left. Copying and Pasting-Formatting Text. Master Views. View Notes. 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.Quitting Power Point-Creating Presentation The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-Working With Slides-Making A New Slide -Move.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Previewing & Rehearsing-Creating Animated Slides.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .Management Information Systems . Change Font & Size. Pate View. Center.

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

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

The art of Garde Manger 7.6. . The Lardu ctry.

4 2. 2.6 1. UNIT-II Electricity-fundamentals of electricity. fuses.2 1.4 1.10 1. DC & AC. Comparative study of fuels used in catering industry.1 2.9 Electricity-fundamentals of electricity Definition of insulators. double phase. Energy and their units & relationship.5 2. Principles of Bunsen burner.8 1.3 2. High pressure & low-pressure burners & corresponding heat output.2 2.9 1. single phase. Type of fuel-calorific value.5 1. Type of lighting-incandescent & fluorescent lamps.8 2. Duties & responsibilities of staff in maintenance department. conductors. Calculation of electric energy consumption.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. current potential difference. Electric circuit-open & close. Short circuit. Organizational chart of maintenance department. Calculation of account of fuels used in catering industry and its cost factor. sockets. resistance power. series and parallel connections.7 1.11 Role & importance of maintenance department in hotel & catering industries. Energy sources-heat unit & heat transfer. Safety precaution to be observed while using electrical appliances.1 1. Liquid petroleum gas-properties Precautions while handling LPG. . three phase & its importance on equipment specification.6 2. switches & earthing.7 2.3 1.

Fire detectors. Contract maintenance.5 a) b) c) d) 4.2 4. Window & central air-conditioning. Classes of fire & fire extinguishers. Water & sanitary system.11 Refrigeration & air conditioning Basic principle. Flushing cisterns. water softening-Base exchange method. Hardness in water.2.5 3.4 4. traps.7 3. water tap. Types of contracts.3 3. Types of refrigerant units.3 4. Various parts in general-preventive maintenance.14 2. Conditions for comfort unit of air conditioning. UNIT-IV 4.10 2. Comparisons. Boiling point & latent heat.15 Units of light-intensity & utility. Fire fighting systems.1 4. UNIT-III 3. closets & pipes.4 3.11 2.9 3.13 2.2 3. Cold & Hot water system used in hotel & catering industry. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .6 3.10 3.6 Preventive & breakdown annual program. Advantages & disadvantages.1 3.8 3. Energy conservation methods & programmes adapted in hotel.12 2. Compressing type refrigeration system defrosting.

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

2 3. 2.Sources of recruitment selection procedures Manpower planning.2 3. type and uses Recruitment .Types. Group Manpower Ratio.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .1 3.Application.1 3.Job analysis.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.3 2.Definition and formats Job Evaluation . Test .1 2. Right sizing. Job rotation. Job enrichment Job Specification . Job enlargement.2.2 2.1.1.3 3.1.4 Job Design .1 1.5 Selection .Hierarchies . Interviews .Types Vertical/Horizontal UNIT-II 2.2 1.Meaning. Job description. UNIT-III 3. General methods.Types.4 3.

5 Types of performance appraisals .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.6 4.1.4.Methods Role Status Rewards & Recognition .3 4.Reasons – effects.1 3.1. UNIT-V .Bi-partite.4.2 4.1.4.(Methods) Performance Rewards .. Interpersonal and group dynamics.3.1.1.Types & effects.4. House Rules.9 4.Industrial Relations Machineries ID Act Wage Settlements .Culture Change .Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .1. Job satisfaction .4 3.4 4.1.10 4.1 4. UNIT-IV 4. definition Role of trade union in the Indian Scenario Collective bargaining .2 3.2.1 4.4..3.2 3.3 3.3 3.2.1 3.Employees Satisfaction Survey .1.2 3.4. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures . Standing Order.11 Industrial Relations Trade Unionism .4 3.5 4. Tripartite Arbitration Barriers of collective bargaining Grievance handling ...2.1 3.4.3 3.8 4.1.7 4.1.2.4.Principles .1.

9 HR Budget .1.1.2 Systems 5.1.HRIS (Human Resource Info Syst.1.1.7 Organising manpower through market.4 Employee productivity 5. 5.1.8 Flexible Manpower 5.1. span of control.1 Personnel Management 5. leave.3 Personal record. product and services 5.1.1 Definitions 5. Medical.1.5. PF etc.) brief 5. technology. organizational objective. size and diversity.6 Other forms like ESI.5 Manpower audit 5. gratuity.

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 .

service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation 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. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. 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. .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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.

.

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

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

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

.

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

1. Rhythm 1. Texture.2 Principles 1.1 Uses 1.1. Size.5 Lighting for activities 2. Blankets.1 Design and type of design Elements of Design (Line.1.3.1.2 Factors to be considered in selection of window treatment.1 Light and Light fittings 2.1 Light and types of Light 2. Composition.2.2.2 Windows & Windows treatments Casements Curtains. Café Curtains. focal point ) Colour and colour scheme 1. .2. 2.4 Principles of Lighting 2.1 1. Form.1. Blinds-Roller.2 Proportion. Value) of Design (Scale. Venetian. Extra Bed. shape. Direction.1 Types of Bed & Sizes (Zeal Bed.2 Source of Light 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Sewage& tail pelmets. Cornice. Valance. Glass Curtains. Fold away Beds 2. 2.3 Kinds of Light 2. Sofa Bed.2. Harmony.1.3 Beds & Bedding Bolsters. Draperies. Bed linen. Balance. Bedspread quilt) 2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Colour.1 Types of Windows treatment.1.

Fitted) 4.3.2 Selection.3 Soft furnishing 3.1.2 Wall & Wall Coverings Wood chip.2.2Non-Woven . Glass Wall Covering. Oriental) 3.3 Fabrics & Commonly used fabrics 3.1.1 Types of furniture – (Built-in.2.1. UNIT IV 4.Care.(wilton.1.3 Care & Maintenance 3. Lincrusta.1. Brussels & Cords.2 Major Furniture woods & uses 4.2.1 Types of Carpet 3.1 Furniture & Fittings 4. Rubber & Plastic Mattresses) UNIT III 3.2 Bedspreads selection . Metal wall covering) 4.1.1 Curtains upholsteries. pile bonded carpets. Loose covers.(Tufed.2 Types of Construction 3.2.2. Wood grain.2.1 Classification of Fibre 3. Washable.3.1. Anaglypta. Flock.1. Electro statically flocked carpets) 3. Cushions 3. Axminster. Uses. Wood Panelling.1 Types of wall papers – (Spongeable.1Woven . Needle punched Carpets.1.1.1 Carpets 3. Free standing.3. Care & Uses 4.3 Care & Maintenance 4. .2 Fabric & Fibre 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.2 Uses & Disadvantages 3.

College Annual Day.4.2 Purpose 5.4 Equipment.1 Flower Arrangement 5.1 Principles of Flower Arrangement 5.3. Hostel.1.3.3 Accessories.1.2 Types 4.1 Composition 4.3 Floor & Floor Covering 4. Rules & Steps to be followed in flower arranging 5.2 5. Care.1.3 Types of Flower Arrangement – Japanese.3 Advantages & disadvantages 4.3 Uses.2.1. Brason & Margraret Lennox . Western. types & functions Theme Decoration – Christmas. Onam. Hospital House Keeping – Joan C. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. New Year. Free Style. Wedding Reception. Allen 3) Hotel. Traditional 5. Pongal. Birthday Party. Advantages & disadvantages Unit V 5. Diwali.3.

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

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

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