This action might not be possible to undo. Are you sure you want to continue?
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
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. Rail. 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 . Mobile.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Parlors. Airlines. Private hospitals. Pubs. discotheques. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Restaurants.Hotels. Sank bars. Resorts. Fast food restaurants. o Management’s expectations. Sea Catering. Motels.
Silver Room or Plate Room – Layout & Equipment & Use. French/American 2.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. English/Russian . relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding .
T. Cocoa Ø Refreshing – Aerated.3. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.O. manual. Basics of Banquets. Indian Thali / Leaf Service 4. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Computerized . Tea. Basics of Room Service 5. 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.
medium and large Hotel Ø Different Equipment used in Production – Light. Ø Kitchen Hygiene – Standard sanitation operation procedures. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. Types. Ø Oil as Medium with examples. holding temperature. Heavy Ø Safety procedure in handling Equipment. triple sink method of washing. Deep freezer. temperature danger zone. Why proper hand wash is essential. Ø General Layout of Kitchen in small. record keeping. UNIT-II Aims & Objectives of cooking food. advantages and specifications. FIFO. vegetable disinfections with chlorine. use of thermometers. cutting board sanitation. prevention of cross contamination. Ø HACCP temperature standards – Cold storage. Date coding. calibrating and various types. use of disposable gloves. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. thawing – safe ways. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. blanching.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. Ø Moist heat. dish washing machine. reheating and cooling. Medium. Ø Personal hygiene – Food safety standards for employees. colour coding of boards. controlling Infectious diseases. equipment sanitation. storage-dry and wet.
Recipes for mother sauces . and cuts of vegetables.Classification with examples.Classification. effect of heat on vegetables. CLASSIFICATION..Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. Sauces. Veal. 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. pigments.Classification .Mixture of Ingredients.Derivatives – 2 examples in each . . -Texture of food.Preparation of Ingredients.classification. UNIT-IV SELECTION. Beef) Ø Poultry MISE-EN-PLACE. and colour present on them. Components Accompaniments & Garnishes – Definition and 10 examples in each. Port.
Bengal. Maharashtra. d. Kerala & Tamil Nadu. Chettinad Specialty Indian Community cuisine: . Gujarat.a parsi. Specialty Indian Cuisines: .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. Bohri. d. Goa. Brahmin . Rajasthan. South. e. Moghalai. Jain. Punjab. Hyderabadi. Andhra Pradesh.UNIT-V Introduction of regional cuisine (North. Dum-Pukth. b. b. Karnataka. c.
Macedoine.) DEMONSTRATION & PREPARATION STOCKS i. Vegetable Stock Sauces Basic mother sauces with 2 derivatives.Concasse.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. White Stock ii. Bechmale( Mornay. Brown Stock iii. DEMONSTRATION: i. Gosht Briyani 2. Identification of Raw Materials. i. Dum-Ka-Murgh 4. Espagnole( Madeira. Mirchi-Ka-Salan / Bagara Baingan 3.Mirepoix. Troncon. CUTS OF VEGETABLES: Julliene. Paupiette.) iv. CUTS OF MEAT (Lamb. Dices. Paysanne. ii.Pork & Beef. sauce. Veloute(Supreme.Shred.Jardiniere.Mignonette. parsley. Double-Ka-Meetha . sauce) ii. Fish. Hyderabad 1. Delice. iii. Italienne.Supreme. . Charcutiere) iii. ) v. Cubes. Allemande. Vegetables. Tomato(Creole. Hollandaise (Paloise. Herbs.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. Fish Stock iv. Darne. Fruits. Goujons. CUTS OF FISH : Fillet. Boorani Raita 5. Bearnaise) vi.CUTS OF POULTRY & JOINTING OF CHICKEN iv.
Aloo Paratha Makkai-Ki-Roti 3. Samba Soru (Red Pounded Rice) 2. Ada Pradaman Punjab 1. Machli Amritsari 5. Mutton Kolapuri 4. Pudina Pulao 6. Goan Fish Curry 5. Nei Choru. Puran Poli . Erucherry 4. Vangi Bath 3. Dahi Shorba All Varieties of Chat Items 2. Avial 3. Rajma Gogji 4.Kerala 1. Adrakwala Murgh Maharashtra 1. Kashmiri Pulao 2. Lassi 2. Kahmiri Khameeri Roti 5. Mutton Roganjosh 3. Meen Moilee 5. Paneer Makhni Dal Makhani 4. Gajar – Ka-Halwa Kashmir 1.
faire. toi etc Ø Le passe’ compose’. partire.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.55) Les villes touristiques en France. sortir. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. Comment preparer un plat Les Couleurs ( Ref to Page 82) . de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. quand. venire. de Votre pays (Ref to Page 13. que. ou Ø Les pronoms relatifs simples : qui. ou’ Ø Les pronoms toniques : moi. pouvoir vouloir Ø Interrogation : qui . Les plats francais et les plats de votre pays 2. quand. que.
London 1970 2. thing. Gwyneth fox. Impact.. REFERENCE BOOKS: 1. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. hotel reservation food. Collins Cobuild English language Dictionary.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. place of picnic and sigh seeing – preparing speech. ed. Peter watey jones. rosamund moon & penny stock . Penguin to functional English. penguin 3. 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. Middlesex 1983.
Methods of cleaning and upkeep of silver. Laying & relaying of table cloth 6. Frilling . and other small equipment’s 3. 14. Laying up of table for various meals and menus 7. Receiving the guest (Procedures) 9. Burnishing 4. Coffee pot. Sugar pot. Familiarisation and handling of Equipment’s 2. Forks.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Service of Non-Alcoholic beverages 12. Presenting & Settling of bills (Cash & Credit) 13. Arrangement and Carry of Room Service Trays. Taking orders 10.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. Silver service & Clearance course by course 11. Different type of Napkin Folding 8. Tea pot. Drawing of various types of spoons. Arrangements of side board 5. polishing methods silvo. 1.
K & F. Weekly cleaning 2.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Public area operation Sequence of housekeeping functions and lost & found 1. Guest floor operation 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. Spring cleaning 3. Daily cleaning UNIT-V H.
Ø Registers maintained in department Ø Safety and security .
Pre registration activity. Ø Knowledge of Traiff Basis of charging. Ø Baggage handling procedures Ø Front office cashiering procedure. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø . V. Tariff fixation. Using the guest History System. 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. Ø Receiving and registering the Guest..I. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.T. 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.V. Groups.I. Rates offered Maintain and Use of the Guest Information Directory.P) Knowledge of.I. Rack Rates. Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments.P.
2 Sweeping 2. porcelain.1 Bed making – Morning attention. floor surfaces.4 Room inspection 7.6 Vacuuming 2.) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency.3 Periodic cleaning 5. Train. Stainless steeel. Organizing cleaning 3. wooden furniture. Cleaning of various services Metal – Brass.1 Daily clening 4.1 Lobby. cleaning 2. glass.1 working individually 3.5 Polishing (Metal. Bus..1 Dusting 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. star case. chrome.2 Room cleaning 6. dinning hall .3 Mopping 2.7 Spot cleaning 3.3 working in groups 4. corridor. Identification of cleaning tools and cleaning agents 2. ceramic. plastic. Guest room cleaning 6. laminates. wood) 2. Theatres etc.3 Bath room cleaning 6. Cleaning frequencies 4.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.4 Scrubbing 2. 6.2 working in teams 3. upholstered surface. earthen ware. evening attention 6. floor. Public area cleaning 7.2 Weekly cleaning 4. reception.
INC : II Edition – 1996. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .By Dr.K. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 4.K.8. : 2005 2. 3. Singh HOTEL. First Aid procedure 9.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. 5. Fire prevention procedure 10. III Edition . R. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Preparing Housekeeping register and reports REFERENCE BOOKS 1. BARDI : JOHN WILEY & SONS. BHATNAGAR : FRANK BROS & CO. 7.
Doi jhol 2. Sea food rice 2. Xacutti 4. Gulab Jamun Tamil Nadu 1. Mutton Vindaloo 3. Veg. Yeravaruval 3. Kozhi Rasam 2. Pusanikai Halwa Goa 1. Bibinca Breakfast Menu . Sambar 7. Chicken Chettinad 4. Macher Matha Moonger Dal 4.By Sudhir Andrews - Bengal 1. Goa Fish curry 5. Uralai Roast 5. Ghee Bath 3. Macher jhol.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Beans Usili 6. Samba Soru 8. Rasmalai 5.
Medu vadai / sambar vadai / curd vadai / masala vadai 6. Egg (all varieties) .1. Poori bhaji 4. Bread butter / jam / marmalade / toast 8. Pongal / sambhar / chutney (3 varieties) 3. Aloo paratha 5. Idli / dosa / uthappam 2. Kitchadi (rava) 7.
Logical. Advantages and disadvantages. . Input & Output devices Storage devices. Numerical. Date) Width. Binary terms.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Operating Application (higher Level Languages/Utility). Software. ASCII Code Ports (Serial & Parallel). Origin and history Various types. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Naming field. Clock Speed. record. file-types of files. Same structure. Dbase III plus. Chips. Types (Character. Creating database file. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Field. Hardware. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Control cards. Real time clock. Manipulating date. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. CGA Card KEYBOARD OPERATION Special symbols. Special Keys. Memo.
Save. Changing the type of width etc. Calling directory in Dbase. generating and printing a report form. Viewing data. Exercise-IX Indexing. Exercise-VIII Use the following commands-Goto. Del. Global replace and Change. Append. Sorting. Locate and continue. DBASE III Plus Made Simple-R. del). Display a memo. 2. REFERENCE BOOKS: 1. Pak. Edit Record (backspace. Display structure. Edit. Manual of Dbase III plus. Append. Exercise-XII Label Creating. using. Entering a memo. 3. Saving a memo.Microsoft Corporation . Copy a structure. Delete / erase a file. of any field. Retrieve the structure created in Exercise-I. MS-OFFICE. Taxali. Moving between Records. Generating & Printing tale. Exercise-XI Create a database file with name. Browse. 4. Changing default drive. display. display all / display. Rename in a file. Deleting Field.. Insert and recording in a field. Exercise-X Search. Exercise-XIII Creating.Modify Structure. Quit. Enter data. list. Understanding Dbase III Plus by Alan Simpson. Printing.K. Display Status. Skip. Append. Inserting Field.
Ceux.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. cause. future proche.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) .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. ceci. Grammar Ø Enchainement des ide’es (opposition. passé. recent Ø Pronoms de’monstratifs : celui. celle. but) Ø Quelque chose – ne ….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.. conse’quence. 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.
few. some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . an the .III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a.
.Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.
table cloths.Classification of linen Ø Items classified as bed linen and bath linen. towels & bathmats.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. pillow slips. Ø Location. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. upholstery and cushions) Linen room Ø Activities of a linen room. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. bed spreads.
laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. airing & storing. Ø Stages in wash cycle (flush-suds-bleach. arrival. finishing. starching. conditioners. shift-in-leader. transportation. rinse and sour & soft-extract. sour. dry cleaning supervisor. tumbling. hydro-extraction.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. [Calendar/steam press] folding.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. bleaches. unloading. valet runner. transfer and use). weighing. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. laundry clerk. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. built soap detergents. spotter. spotter cum presser. enzyme action detergents. 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 . washing. loading washing. rinsing. sorting.
Accounts allowance. dully automated Ø Credit monitoring . House limit. part settlement of in house guests Ø Account maintenance: Charge purchase. Ø The role of the night auditor Ø Cross . Account Correction. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor.UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Encashment of Foreign Exchanges. Cash advance.Floor limit.Automated. Accounttransfer. Semi .
Room key Security system . 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. Japanese. rhythm. freestyle) Ø Principles of flower arrangement. design. 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. scale.Ø Balance all departments Ø Verify room rates Ø Verify No. repetition. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. focal point. texture.
5 Polishing (metal. Robbery.3 Mopping 2.2 Sweeping 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.4 Scrubbing 2. Bomb threat.1 Dusting 2.3 Working in groups 4 Cleaning frequencies 4.2 Weekly cleaning 4.2 Working in teams 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. floor. suicide.1 Daily cleaning 4.3 Periodic cleaning . Fire. Death.1 Working individually 3.7 Spot cleaning 3 Organizing cleaning 3.6 Vacuuming 2.
corridors. laminates. grooming and greeting • Situations handling (over booking room change.5 Cleaning of various surfaces 5. mosaic.Morning attention. amendments. Bardi Michael L. plastic.4 Room inspection 6. wood.2 Room cleaning 6. restaurants. VIPs through role play • Extempore for polite speaking. • Etiquettes body language. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. staircase.1 Bed making . stainless steel. porcelain. • Forecasting of rooms • Taking reservation. cancellation. chrome. Kasavana Richard M. Hotel Front Office Management Front Office Proceedings James A.1 Metal – brass. e. ceramic. turn away) REFERENCE BOOKS: 1. earthen ware. processing reservation • Receiving & registering of F I T groups crew.c. carpet) 6 Guest room cleaning 6. glass.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.3 Bathroom cleaning 6. • Improving the conversational skills and mannerism. Brooks Ahla . Evening attention 6. floor – cement.t. 2. furniture and fixture.
Also to plan food festivals of the above cuisine’s considering geographical and historical importance. .III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. types of equipment’s methods of presentation. creating ambiance. Khus Khus. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. traditional dishes. Menu. sandwiches. salads. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Cashew nuts. Different sections-pantry. Rice Flour) II. Nellai. Study on the following cuisines with importance given to choice of ingredients. aspic. froidsalads and salad dressing. and its working. Cold food preparations and presentation-hors d’oeuvres. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Lunch. Buffet Menu. White IV. Thai and English cuisines. specific methods of cooking and accompaniments. Besan Flour. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. chaud. Green III.Breakfast. High Tea & Dinner. Thickening Agents (Coconuts.
Principles of planning a menu. Conversion of recipes for quantity Food Production. forcemeat. Mousse. High tea & Dinner. Cost.purchase. Festivals like X-mass. Menu for Diwali. Ease of Preparation. Buffet presentation menu and types of food. Sports Meet. Onam. preparation sale Food Costing and Cost management . Passenger & Luxury Liner) Welfare Kitchen: Institutions. different occasions: Marriage. lighting Water supply. Ease of Service Incorporation of leftovers. Hospitals. Terrines. receiving. Environment hygiene – site location. Types of menu. Buffet Menu – Breakfast. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Salami and sausages. ventilation. Off Premise Catering. Reception. Pantry Car. Birthday.Format and its purpose. Lunch. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . plumbing walls tiles and ceiling. Detail study of the following in regard to planning a menu. Industries Parameters for Quantity Food Production Types of Indents.Cold cuts-pates. staffing equipment. storage pots and pan wash and ancillary areas. Design and layout for kitchen-work flow allocation-workspace. Theme. Hotels. structure. Railways (Base Kitchen. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Pre preparation. stores. Transport Catering: Airlines. Galantine. New year. transport and method of cooking. cyclic menus. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Ballantine.
bin cards. inventory taking – par stock.Standard purchase specification Yield testing Inventory. store ledger. Portion control FIFO . buffer stock lead-time. bin card.
F. Audio visual aids. PA system./Lunch Dinner). Allotting stations.Layout of a Banquet Department – Duties and responsibilities of each staff.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Specialisation of Off . Slide projectors. Multi media projector. Formal Functions Ø An introduction .Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. layout. Off-premises Catering (Out catering) . Planning for a cocktail dinner staffing – arranging the buffet centre /counters.format and purpose Ø Compiling & making special Banquet menus.Booking and organisation of formal functions to include – facilities offered . Ø Banquet function prospectus . (OHP. conference menus and state banquets. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Banquet Introduction Ø Organization structure .Tabling seating arrangements.Secretariat service. Kaleidoscope . the students will have a knowledge about the Banquet department and its function. flipcharts. Addressing & preparing toast and order of service.premises catering to be . Calculating space for set up of tables.
Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Care & Maintenance of equipment . Ø Gueridon Service . Crockery and Glassware's .Sequence of service . 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 .Cutlery.The Gueridon (lay out diagram) – An introduction to carving .Designing of Bar .Atmosphere .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Allocation of Area .Introduction Ø Introduction .Taking order for Gueridon Service . Steak Diane) Ø Planning of Bar .Bar Equipment's .Special Equipment's used .Interior decoration etc. Planning for a Bar will also be discussed at the end of the unit.General points to be remembered while serving from a gueridon .Linen ware .Selection and Purchase of Equipment .UNIT-II BASICS OF MENU ENGINEERING. .Furniture and Furnishings .
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. and methods of control. Walls and Ceilings Ø Design development Ø Heating. Various bar procedure and the legal requirements for bar and discussed.Ø Floor. They know about the various control tools. 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 .
size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements. L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen. Storage areas .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.
Processing Freezers. vending machines (Coffee. Basic concepts of Microwave Cooking Essential compounds. Refritos) Italian (Pizzas. Vegetable slicer. Coolers. enchiladas. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Shredder. lasagne. Record keeping. 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. Salads) Indian (Chats) Coffee Bars & Tea boutiques .unloading dock.Refrigerator storage (Storage freezer. distribution area. S/W. counter top blenders. Milk) Rotary toasters etc.. Ravoli ) American (Burgers. waster compactor unit. Buttitos. grater. and how it operates-Advantages & disadvantages -Application.Receiving station . Receiving procedures . mechanical & mobile devices.
. Food Poisoning. Food Preservation by use of low temperature-freezing and refrigeration. food Infection. sundrying. vinegar making. fruits. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. ale. Olives. pickled fruits and vegetables. Pickled Meat. marmalade. food Spoilage. fish. preparation of yeast starter. Beta & Gamma radiations. beer. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. cider. jam.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. Food Intoxication. jelly. Principles of Food Preservation. dehydration of vegetables. drying by contact with heated surface. Food Preservation by sugar concentrates-concentrated but moist. candied and glazed fruits. (Definitions and two examples for each topic). egg and milk. hot packing) pasteurization and blanching. meat. Importance of Preservation. artificial drying. vinegar. Sanitation and health. sweetened condensed milk. Unit-II Food Preservation by use of high temperature-sterilization (canning. aseptic canning. wines. Sauerkrant. Drying equipments-Hot air drier. Food Preservation by irradiation-Alpha.
Sivasankar.. leavening agents. Packaging & Labeling. Food Microbiology-Frazier. Definition. Food Processing and Preservation-B. inorganic salts. Preservatives-Organic acids & their salts. New Delhi.Unit-V Food additives and chemicals. Prentice Hall of India Pvt. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board.Ltd. wood smoke. Asia Pacific Business Press. Bases & their salts. . Delhi. spices & condiments Antibiotics and other chemical preservatives. functional characteristics of chemical additives. Acids.
conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.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. 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) . 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 .
D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry. Macmillan Publishing company 2. & Turtion N. Bhatnager .B. .REFERENCE BOOKS: 1. English for competitive exam R. Heaton J.
RDA. yeasts Bacteria – Types. excessive intake. Harmful effects-Food poisoning. Moisture. proteins. Growth.diabetic patients.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305) OBJECTIVE: By completion of these units the student will have the Knowledge of Ø Micro-organism. Irradiation deep-freezing. harmful effect Ø Food adulteration. Digestion and absorption of food Unit – IV Nutrition and healthy eating. its beneficial effect. sports persons fat free. various methods of food preservation. their sources. . prevention. fats. Ø Basic nutrients. Sources. canning and sterilization use of preservatives and their standards. Growth pattern and control. Ø Balanced Diet. first aid & Hygiene Unit – I Microorganism – Moulds. Various Diet Ø Safety regulation. minerals and vitamins. digestion. Time. deficiency diseases. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. water and fiber. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. functions. chemical preservatives. high fiber. five food groups = balanced diet for . Temperature conditions. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. Laws to prevent. Role of Microbes in food preparation Beneficial effect – Economic importance.
Hygiene HACCP. Lipids.Mudambi 2005 & Shalini M. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay.Swaminathan Publisher Papco. MV. provision of safe food. prevention and first aid.B Publisher New Age International Ø Food Science by S. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri.R. color-coding.Factors affecting the nutritive value of food. Lakshmi. food hygiene. carbohydrates. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation.Mudambi. proteins. product development= chemistry in kitchen PH and water. R.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. Accidents. general health and fitness. Emulsions.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Ø Fundementals of Food and Nutrition 2001 by Sumathy. Hygienic storage of food personal hygiene.Rajagopal Publisher New Age International .
Guest Accounts. 6. Folios. Paging 4. Theme Decoration – Birthday/Conference/Festival/Regional . Taking Down Messages In The Message Slip For The Guest 2. Laundry 8. Preparation Of Night Audit Reports. Flower Arrangement 7.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Stain Removal 10. Identification Of Fabrics 9. Handling Of Telephone And Telephone Mannerism 3.
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 .
flour test. effect of over and under fermentation Ø Eggs.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.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.elementary knowledge.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.functions and its uses in bakery UNIT. low ratio cakes] . gluten. lean.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. Ø Yeast.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. high ratio.description and uses Oven. activity. WAP of flour. types.composition. function and its uses. PH value.
marshmallow. NewDelhi. fudge.C Dubey [ S.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . marzipan.sultan Ø New complete book of breads.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making.introduction Ø Types of icing-butter. medium] Ø The oven temperatures for baking rich and lean cakes.] Ø Beautiful Baking. royal. Bangalore] Ø Practical baking. malaviya nagar.Dubey F-10/5. [hot. REFERENCE BOOKS: Ø Basic baking science & craft by S. Bangalore . Mathew[ vasan book depot. glaze. Newyork] Ø Baking made simple.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. Ø Gum paste Ø Oven at different temperatures.C.Bernard clayton[Fireside Rockfeller center. chocolate.M. very hot.
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 .
UNIT-I Introduction to Accounting – Meaning – Concepts . concepts and function of accounting.Difference between Trial Balance and Balance Sheet – Trading Account. • Identify the need of final accounts. • Describe the meaning and advantages of Trial Balance. UNIT-II Trial Balance – Meaning . Final Accounts – Need .V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . • Define double entry system. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Demonstrate how to journalise and post accounting entries. • Define cost. Double Entry System .Definition .Advantages – Preparation of Trial Balance. • 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.Advantages – Journal entries –Ledger. • Demonstrate How to enter Trial Balance.The Accounting function in the Hospitality Industry. • Describe the advantages of double entry system. • Describe ABC Analysis. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. costing and cost accounting.
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.Costing.Perpetual Inventory and Periodic Inventory – ABC Analysis. Cost Concept pertaining to Hotel Industry (Food Cost Percentage. UNIT.Definition of Cost . Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning . Methods of Inventory Valuation .UNIT-III Hotel Cost Accounts .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Cost Accounting .Scope and Advantages of Costing – Preparation of Cost Sheet. Sales Budget. Cash Budget & Flexible Budget) .
N. Publisher Dicky’s Enterprises.REFERENCE BOOKS: Introduction to Accounting – by T. Ltd. Schmidgall & James W. Grewal. New Delhi. Publisher S. Hospitality Industry Financial Accounting – by Raymend S.S.Chand & Co. .Ltd. Publisher S.Maheshwari.S. Publisher Sultan Chand & Sons.S. Inst..Pillai & V. New Delhi.Damitio Edn. of the AHMA Cost Accounting – R.N. Bagavathi. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha. Mumbai. New Delhi Principles of Management Accounting Dr.Chand & Co.
V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .
Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .
Ø POACHED FISH WITH HOLLANDAISE SAUCE .
MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .
MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .
Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .
V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations
UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services
UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages
Ø Define tourism marketing Ø Identifying markets Ø Market organization
Ø Marketing strategy
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention
1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Forecasting room revenue 1.5 Room division income statement 1.3 Forecasting room availability budgeting for operations 1.2 2.1 Daily operation report 1.1 Establishing room rates 1.2 Estimating expenses 126.96.36.199 Operating ratios and ratio standards.4.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4 2.3 2.3.1 Rule of Thumb approach 188.8.131.52 Room Division budget report 1.3 Refering budget plans 1.4 Evaluating front office operations 1.4.2 Hubburt Formula 1.3.4 Hotel statement of income 1.2 Occupany rates 1.4. UNIT-II REVENUE MANAGEMENT 2.2 184.108.40.206 2.3 Room Revenue analysis 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
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.
deductions allowed . expenditure. settlement. 1. Employer. Rights & privileges of regd.2 Study of Fixation of tariff for various taxes viz. Definitions:.strike.4 Security. day. Working condition. Employee. retrenchment. calendar year. lockout.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. occupier. health and safety measures. luxury. manufacturing process. The Payment of Wages Act 1936. powers of Inspectors. 2. Introduction object of law. Definitions of factory. adult.3 Trade union Act 1926 . welfare. layoff. Tamil Nadu Catering Establishment Act. Registration. adolescent. week. workman. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Factory Rules for payment of wages. Social 2. tiles. Trade Union. award. Authorities under the act. Public utility service 2.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Industrial Establishment. surcharge. The various laws applicable to catering establishments. worker.Wages.2 The industrial Disputes Act 1947 Definition:.Scope. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.
Powers of Government 2.1.1. Fixation & Revision of WagesObligation of employers Administrative authorities. rights.1 Mercantile Law The contract Act 1872 Definition.4 Law of insurance. Contract Regulation (abolition) Act. illegal agreement. Rights & duties of bailor & bailee inn keepers liabilities. Bonus vs. performance (when a communication becomes complete legally) 3.2 The Sale of goods Act 1930 Definition.3 The contract of Bailment Definition. benefits.10. conditions & Warranties.what is p.5 The minimum Wages Act 1948 Scope. 2. bonus in case of new establishments. 2.8 The employees state insurance Act 1948 Scope. performance Incentive. Apprenticeship Act. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. void arrangement.2. Requirements. Rights & obligations of employer & employee.1 3. contribution. 2. Valid/void contract. Rights of workers UNIT III 3. Short notes on gratuity Trust 2.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. validity of contract. 3.General principles.9 The Payment of Gratuity Act 1972 Scope. obligations and rights of employers& employee.1. fire insurance/ burgle/ riots/ natural calamities . obligations of employer & employee adjudication of disputes.1.6 The Employees Provident Fund Act 1952.f. performance right of unpaid vendor 3.
1. Public Company The Partnership Act 1932: Definition.1.Meaning & effect.5 Types of Organization Company Law 1956: Definition.1. Public liability Insurance.2 5.1.5 4.3 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. Creation. UNIT IV 4.1 5.1 4.1.4 4.1.1 5. Private Company.1 4.3 4. Formation Law of Agency : Definition.220.127.116.11.4 5.6 Consumer Laws The Consumer protections Act 1986 Applicability.Fidelity insurance.Meaning & effect.1.2 4. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .
Typing Over Test. Saving The Text. Undo. Undo. Indenting Paragraphs. Adjoining Page Numbering.Selection of Fonts. Page Views. Page Numbering. Deleting Blank Lines. File. View.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Justifying Text-Types & Tab Setting. Increasing And Decreasing Indents. Inserting Pictures/Charts/Files. Redo. Right. Function Key Techniques. Saving The File To Disk. Inserting A Page. Spacing Paragraph Line Spacing. Cut. Cut. Moving And Copying Text. Menu Method. Print Preview. Character Highlighting. . Formatting A Text. Full Screen View. Print Options. Printing The Text. Page Layout View. Master Document View. Creating And Editing. Drag & Drop Method. Redo. Setting Tab Using Ruler. Page Formatting. Normal Views. Page Setup.Replacing Text. Center. Opening A Non-Work Document. Closing A File. Tools. Edit. Auto Correct Check Up. The Spell Checker. Header & Footer. Outline View. Mail Merge. Setting Page Margins. Magnification. The Grammar Checker. Alignment Of Text. Paste. Table Commands Revisited In Detail. Insert. Left. Using Ruler To Set Indents. The Sanrus. Clip Arts. Paper Size. Format. Inserting And Deleting Pages In A Document. Paste. Changing Type Style. Deleting Page Numbering. Spell Check. Editing Test. Mouse Techniques. Checking Text. Printing In Landscape Or Portrait Orientation. Colour. 200 M Control In Any View. Setting Margins. Size. Correcting Text. Keyboard Techniques. Tool Bar Method. Key Board Method. Spacing Between Paragraphs.
Opening And Saving Presentations. Why Pictorial Presentation. Working with Ms-Excel Adjusting Width. Auto Correct. Entering And Editing Data. Generating. Aligning Data. Printing In Excel. Hiding. Lists In Excel. Date 4 Time Entries. Chart Types. Sorting A Work Database. Sorting The Data. Combining Subtotals And Removing Subtotals. Processing With Ms Excel. Spell Checking. Deleting The Contents Of A Range Of Cell. Techniques In Printing Excel. Using Mouse To Create A Formula. Power Point Terminology-Getting Into Power Point-Creating. Formatting Work Sheet. Modifying Chart. The Worksheet Selecting Cells And Ranges. Print Parameters. Sorting.Ms Excel The Spread Sheet Spread Sheet An Introduction. Exponentiation And Percentage Operators. Default And Changing Default Settings. Of Excel In Word Dynamically. Editing Data.. Entering. Starting New Work Book. Filling A Text Series With Auto Fill. Creating The List. Linking Workbook To Workbook. Filling A Number Series. Un hiding. Data Entry. Adding Drawing To The Chart. Arranging. Formatting Work Book. File Close. Charting The Data. Starting Excel. Editing. Inserting Columns And Rows. Format Style. Copying With Tables To Excel. Mathematical Operator. Clearance And Replacing Contents Of A Cell. Inserting And Deleting Sheets From Work Book. Copying. Linking The Chart Of Selected Block Introduction to Power point. Rearranging Work Sheet Data. Printing Etc. Selecting With Mouse. Inserting A Chart. Font Selection. Creating Subtotals. Mapping The Data. Entering Series. Insert The Excel Selected Block Into Word Document. Logical Or Comparison Operators. Data Handling. Copying And Moving. Entering Numbers.Types Of Views- . Creating A Database In Word. Formatting Data. Charting And Mapping The Data. Text.
Management Information Systems . Embossing-Alignment The Text-Left. Copying and Pasting-Formatting Text. Shadowing. Master Views.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Change Font & Size.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Previewing & Rehearsing-Creating Animated Slides.Outline View. Slide Sorter. Pate View. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging. View Notes. Center.An Overview (Duration .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. Slide 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.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS.
Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .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.Internet and Web Basics -by Ned Snell.Michael Clark Pearson Edition. 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 .
2 2. other. placing indent and maintaining stock. Preparation of various sausage salamis. lamb. fish and various uses in the kitchen with diagram and weights. 2. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.1 Non Edible Displays-Butter Sculpture. UNIT – V 5. UNIT-IV 4. curer factors to be considered for selecting them. cold soup.1 2. balantine. Different cuts of poultry. mousse line mousse. Canapés.1 Receiving and maintaining perishable commodities like crab. pates. galantine and garnishing them preparing of sauces. terrines. aspic jelly and their uses. salads dressings. port. curing and smoking of various meats.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. 5. Butchery. prawn. cold kitchen and larder plan-layout and Hierarchy. 4. Ice Carving. 3. Preparation of salads.1 Definition and importance of Garde Manger – Section butchery.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. Veg/Fruit Carving.3 Equipments used-charcutiere. Salt Dough. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . UNIT-II 2. 1. accounting there of. lobster. Duties and responsibilities of the head and other staffs. UNIT-III 3. veal. Issuing and receiving various materials.
The art of Garde Manger 7. . The Lardu ctry.6.
2.1 1. Principles of Bunsen burner. Energy and their units & relationship.8 1.4 1. single phase.5 1.11 Role & importance of maintenance department in hotel & catering industries. sockets. Calculation of account of fuels used in catering industry and its cost factor. series and parallel connections.10 1.6 2. three phase & its importance on equipment specification. fuses.3 2.6 1.2 1.8 2. double phase.9 1. Type of fuel-calorific value.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Safety precaution to be observed while using electrical appliances. Calculation of electric energy consumption. Comparative study of fuels used in catering industry.4 2. switches & earthing. current potential difference. DC & AC.7 2. conductors. Liquid petroleum gas-properties Precautions while handling LPG. UNIT-II Electricity-fundamentals of electricity. . resistance power.1 2.9 Electricity-fundamentals of electricity Definition of insulators. Type of lighting-incandescent & fluorescent lamps. Duties & responsibilities of staff in maintenance department.5 2. Short circuit. Energy sources-heat unit & heat transfer.7 1.2 2.3 1. Organizational chart of maintenance department. Electric circuit-open & close. High pressure & low-pressure burners & corresponding heat output.
water softening-Base exchange method.6 Preventive & breakdown annual program. Contract maintenance.4 4.14 2.1 3. closets & pipes. Types of contracts.6 3. Classes of fire & fire extinguishers.1 4. Window & central air-conditioning.12 2. Fire detectors. Cold & Hot water system used in hotel & catering industry. UNIT-IV 4.5 a) b) c) d) 4. Fire fighting systems. Compressing type refrigeration system defrosting. Advantages & disadvantages.9 3.13 2.15 Units of light-intensity & utility.11 2.5 3. water tap. Flushing cisterns.2.4 3. Hardness in water.3 4.2 3.7 3.3 3. Various parts in general-preventive maintenance. Types of refrigerant units. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .11 Refrigeration & air conditioning Basic principle. Conditions for comfort unit of air conditioning.8 3. Water & sanitary system.10 3. UNIT-III 3.2 4.10 2. Boiling point & latent heat. Energy conservation methods & programmes adapted in hotel. traps. Comparisons.
.C.4 Paints and polishes-types & its advantages.3 Types of furniture.1 Types of flooring.B. D. John weley. 4. 5. Practical maintenance and equipment for hoteliers.D. Modern maintenance Eleno. Blood D. 5. REFERENCE BOOKS: 1. The management of maintenance and engineering systems in hospitality industry.W English language book society . W. Borseink.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. 5. licenses and caterers. 5.5 Preparation of surfaces & application. Tasa poxwala sons & co. J. Gladwell 2. corridor etc. Miller and Jerome. steps.2 Types of wall finishes. Mumbai 3. care & maintenance.. Teach yourself-gas electricity Wilmay C. F.
5 Selection . Job enlargement. type and uses Recruitment .1. General methods.Hierarchies .Definition and formats Job Evaluation .1 3. Group Manpower Ratio.3 2. Job enrichment Job Specification . 2.4 Job Design .1. Test .1 2.2 3.Types.Types Vertical/Horizontal UNIT-II 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.2 1.Meaning.2 2.1 3.1.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Sources of recruitment selection procedures Manpower planning.1.Job analysis.2 3.3 3. Interviews . Job description.Application. UNIT-III 3.2. Job rotation.Types.1 1. Right sizing.4 3.
4.4.6 4.1. Tripartite Arbitration Barriers of collective bargaining Grievance handling . UNIT-V .3 3. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1. Job satisfaction .1 4.1 4. Standing Order.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture ..Culture Change .3.2 3.2.5 Types of performance appraisals .4 3.1.4 3.4.2 3..7 4.1.Industrial Relations Machineries ID Act Wage Settlements .3 3.1 3. UNIT-IV 4. definition Role of trade union in the Indian Scenario Collective bargaining .10 4.1.Principles .4.Reasons – effects.1.8 18.104.22.168.(Methods) Performance Rewards .3 3.5 4.Methods Role Status Rewards & Recognition .4.4 4.2.2.Bi-partite.3.3 4.Types & effects.1..1. House Rules.2.2 3.4.Employees Satisfaction Survey .1 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.11 Industrial Relations Trade Unionism .2 4..1 3. Interpersonal and group dynamics.1.9 4.1.
22.214.171.124 Organising manpower through market. 5.3 Personal record.5. Medical.8 Flexible Manpower 5.5 Manpower audit 5.1 Definitions 5.1. product and services 5.HRIS (Human Resource Info Syst.1. leave. organizational objective.) brief 126.96.36.199 Employee productivity 5.2 Systems 5. technology. PF etc. size and diversity. gratuity.1.9 HR Budget .6 Other forms like ESI.1 Personnel Management 5. span of control.1.
VI SEMESTER LEISURE MANAGEMENT MAJOR BASED ELECTIVE-III (08U HM 6503) Ø TOURISM MARKETING Ø TOURISM ORGANISING Ø CUSTOMARE MANAGEMENT Ø TRAVEL AGENCY MANAGEMENT Ø TOURISM PLANNING Ø BUSINESS TRAVEL Ø INTERNATIOANAL TICKETING Ø COMPUTER RESERVATION SYSTEMS CARE AND HUMAN RESOURCE .
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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. . Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.
.advertising agency-media selectiontype of media-sales promotion. Direct Sales.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. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. social responsibilities towards different group. training. Sales Promotion. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.
John G. 2. 4. Advertising Management-Rajiv Batra. REFERENCE BOOKS: 1. Marketing Management-Rajan Nair.A. Marketing Research-D. . Marketing Management – S.D. Marketing Management-Philip Kotler.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. 3. Sharma. SHERLEKAR. Mayers.
maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance UNIT-IV SYSTEM MAINTENANCE Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance .VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806) UNIT-I Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control UNIT-II Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting UNIT-III FACILITY SYSTEMS Ø Building design.
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
2. Cornice. Harmony.1. Extra Bed.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Colour.1 Types of Bed & Sizes (Zeal Bed.2. Form. Glass Curtains. Value) of Design (Scale.1 1. Draperies. Size. Composition.3 Kinds of Light 2. Venetian. Balance.2 Proportion.1. 2. Valance.2.1.2 Principles 1.5 Lighting for activities 2.1.2 Factors to be considered in selection of window treatment.4 Principles of Lighting 2. Blankets. Direction.1 Design and type of design Elements of Design (Line. shape. Sewage& tail pelmets. Café Curtains. Bed linen.1 Light and types of Light 2. Sofa Bed.2 Windows & Windows treatments Casements Curtains.2 Source of Light 2.1 Light and Light fittings 2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1 Uses 1.1 Types of Windows treatment.1.3. Texture.2.1. Bedspread quilt) 2. focal point ) Colour and colour scheme 1.1. Blinds-Roller.2. . Rhythm 1.3 Beds & Bedding Bolsters. Fold away Beds 2.
Anaglypta.1 Curtains upholsteries.1. Metal wall covering) 4. Wood grain.1 Types of wall papers – (Spongeable.2.2Non-Woven . . Brussels & Cords.1 Carpets 3. Loose covers.2 Fabric & Fibre 3. Cushions 3. Wood Panelling.2 Major Furniture woods & uses 4. Oriental) 3.1. Uses.1Woven .2 Types of Construction 188.8.131.52. Rubber & Plastic Mattresses) UNIT III 3. UNIT IV 4.2 Bedspreads selection . Free standing.3 Care & Maintenance 4.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.3 Care & Maintenance 3.2 Wall & Wall Coverings Wood chip. Lincrusta.1 Furniture & Fittings 4.1. Flock.Care.2 Uses & Disadvantages 3.2. pile bonded carpets.2.1 Types of Carpet 3.1.2 Selection.1 Types of furniture – (Built-in.184.108.40.206. Care & Uses 4. Needle punched Carpets.3. Washable.(Tufed.3 Soft furnishing 3. Axminster.3 Fabrics & Commonly used fabrics 3.1. Fitted) 4.3. Electro statically flocked carpets) 3.1 Classification of Fibre 3.2.1. Glass Wall Covering.(wilton.
1.3 Accessories.1.1. types & functions Theme Decoration – Christmas.1. Pongal.3.3. New Year. Wedding Reception. Brason & Margraret Lennox .4 Equipment.2 Purpose 5.3. Free Style. College Annual Day.3 Floor & Floor Covering 4. Care.1 Principles of Flower Arrangement 5.1 Composition 4. Western. Allen 3) Hotel. Diwali.3 Uses. Hospital House Keeping – Joan C.4.2 Types 4.1 Flower Arrangement 5. Rules & Steps to be followed in flower arranging 5. Birthday Party.3 Types of Flower Arrangement – Japanese. Hostel.2.3 Advantages & disadvantages 4.2 5. Onam. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Traditional 5. Advantages & disadvantages Unit V 5.
3. 2. Organization structure of small. Types of Fuel. Medium and large Hotels. Aims and Objective of cooking food. 6. 4. Equipments and utensils used in food production department 5. Evolution of catering Industry and Brief Description of different types of catering Establishments. 2. Types of plans in Hotel 6. Points to be considered while selecting raw materials (Veg. Catering as a career and job prospects in the Industry 3. Preparation of ingredients. organization structure of food production department – duties and responsibilities of personnel 7. Milk Products and meat) 4.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Menu – Definition (Menus followed in various catering Eastablishments. Methods of cooking. Unit – II 1. Preservation and storing methods of raw materials and cooked food items 9. Safety and Hygienic procedures followed in food production department . Introduction to Hotel Industry and Various Department in Hotel and their functions. Different. 8. 5.
3. Different types of cutlery.Unit –III 1. Crockery and Glassware used in food and beverage service department. Organization structure of housekeeping dept. Organization structure of food & Beverage Service Dept. Types of rooms and their reservation & Cancellation procedure 4. 4. Western culinary terms . duties and responsibilities of personnel 6. Importance of food & Beverage Service Department 2. 5. Importance of housekeeping department 5. Cleaning Equipments and agents used in Housekeeping dept. Unit – IV 1. Types of service 6. Attributes and attitudes of good waiter. and responsibilities of personnel. Importance of front office department 2. Organization structure of front office department and their duties and responsibilities 3.
Fish – 3 Varieties 7. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. North Indian Gravy _ 2 varieties 6. Modern Cookery for Teaching and Trade – vol. Graw Hill Publications). Pulao – 5 Varieties 3. South Indian Dishes – 5 Varieties 5. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Theory of Cookery – Krishna Arora (Frank Brothers & Company . Chicken – 3 Varieties 8. Fried rice _ 3 Varieties 4. I & II – Thangam E-Philip (orient Longman publications) 2. Plain sponge 10. Cutlets & French fries 9.Unit –V 1. New Delhi) 3. Soup 5 Varieties ( Indian. . Bread REFERENCE BOOKS: 1. Chinese & Continental) 2.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.