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.

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

French/American 2. 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.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . Silver Room or Plate Room – Layout & Equipment & Use.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying. English/Russian .

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

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

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

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

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

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

venire. quand. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. faire.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. que. de Votre pays (Ref to Page 13. ou’ Ø Les pronoms toniques : moi. partire. quand. pouvoir vouloir Ø Interrogation : qui . sortir. ou Ø Les pronoms relatifs simples : qui. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. toi etc Ø Le passe’ compose’. que. Les plats francais et les plats de votre pays 2.55) Les villes touristiques en France. Comment preparer un plat Les Couleurs ( Ref to Page 82) .

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. Peter watey jones. ed. London 1970 2. English Course. penguin 3. REFERENCE BOOKS: 1. Impact. Penguin to functional English. Linguaphone Institute. rosamund moon & penny stock . speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. place of picnic and sigh seeing – preparing speech. Gwyneth fox.. Middlesex 1983. hotel reservation food. thing.II SEMESTER COMMUNICATIVE ENGLISH – II ENGLISH – II (08U2LE2) Course Objectives : Ø To enable the students to understand the manner of communication in English proper pronunciation Ø To enable to students to understand the proper intonation and accentuation while speaking Ø To enable the students to learn the verbal etiquette in hotel management Unit – I Phonetics Transaction Stress Tunes in connected speech (word groups. Collins Cobuild English language Dictionary.

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

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

Ø Registers maintained in department Ø Safety and security .

P) Knowledge of. Groups. 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. 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. Tariff fixation. Rates offered Maintain and Use of the Guest Information Directory. Ø Knowledge of Traiff Basis of charging. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø . Pre registration activity. V. Rack Rates..V.I.T. Ø Baggage handling procedures Ø Front office cashiering procedure.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.I.P. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.I. Ø Receiving and registering the Guest.

Stainless steeel. chrome. wooden furniture. dinning hall .) 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. porcelain.1 Dusting 2. wood) 2.4 Scrubbing 2.3 Periodic cleaning 5. ceramic.. Public area cleaning 7.2 working in teams 3. corridor. Cleaning frequencies 4. Cleaning of various services Metal – Brass.5 Polishing (Metal.7 Spot cleaning 3.2 Room cleaning 6.3 Bath room cleaning 6. Identification of cleaning tools and cleaning agents 2. earthen ware. upholstered surface.2 Weekly cleaning 4.3 working in groups 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.1 Bed making – Morning attention.4 Room inspection 7. star case. Train. Guest room cleaning 6. Theatres etc. glass. laminates. cleaning 2.1 Daily clening 4. floor surfaces. 6. floor. reception. Organizing cleaning 3. evening attention 6.1 Lobby. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.1 working individually 3. Bus.6 Vacuuming 2.3 Mopping 2. plastic.2 Sweeping 2.

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

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

Idli / dosa / uthappam 2. Kitchadi (rava) 7. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Bread butter / jam / marmalade / toast 8. Pongal / sambhar / chutney (3 varieties) 3. Aloo paratha 5.1. Poori bhaji 4. Egg (all varieties) .

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

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

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) . 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. cause.. recent Ø Pronoms de’monstratifs : celui. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. ceci. celle. passé.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. Ceux. conse’quence. future proche.rien: Quelqu’un……ne……personne Ø Pre’sent progressif.

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

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

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

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

Accounts allowance. dully automated Ø Credit monitoring . Cash advance.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.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.Floor limit. Accounttransfer. Ø The role of the night auditor Ø Cross . Account Correction. Encashment of Foreign Exchanges. Semi . Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. House limit.Automated.

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

 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 2.5 Polishing (metal.1 Daily cleaning 4. Fire. floor.2 Weekly cleaning 4.2 Sweeping 2. Bomb threat.7 Spot cleaning 3 Organizing cleaning 3. suicide. Robbery. wood) 2.1 Working individually 3.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.6 Vacuuming 2. Riot) PRACTICAL –I Objectives:  To familiarize the students with the actual working procedures  To know to handle all types of cleaning equipment’s and material correctly.3 Working in groups 4 Cleaning frequencies 4. Death.3 Periodic cleaning .4 Scrubbing 2.2 Working in teams 3.1 Dusting 2.3 Mopping 2.

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

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

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

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

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

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

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

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

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

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

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

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. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .parfait. 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 .

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

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

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

Paging 4. Preparation Of Night Audit Reports. Folios. Taking Down Messages In The Message Slip For The Guest 2. Laundry 8. Identification Of Fabrics 9. Handling Of Telephone And Telephone Mannerism 3.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. Guest Accounts. Theme Decoration – Birthday/Conference/Festival/Regional . 6. Flower Arrangement 7. Stain Removal 10.

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

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

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

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

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

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

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

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

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

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

UNIT-II REVENUE MANAGEMENT 2.2 Occupany rates 1.4.4 2.4 Evaluating front office operations 1.1 Rule of Thumb approach 1.7 Operating ratios and ratio standards.3 2.2 Estimating expenses 1.1 Forecasting room revenue 1.2 Hubburt Formula 1.4.4.1 Daily operation report 1.3 Forecasting room availability budgeting for operations 1.6 Room Division budget report 1.1 2.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.1.1.2 1.3 Refering budget plans 1.3.3.4.4.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .2 2.3.4 Hotel statement of income 1.3 Room Revenue analysis 1.3.4.5 Room division income statement 1.1 Establishing room rates 1.4.

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.

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

4 Law of insurance. performance Incentive. obligations of employer & employee adjudication of disputes. Short notes on gratuity Trust 2.1 Mercantile Law The contract Act 1872 Definition.9 The Payment of Gratuity Act 1972 Scope. 2.6 The Employees Provident Fund Act 1952. conditions & Warranties.2 The Sale of goods Act 1930 Definition. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. obligations and rights of employers& employee. Rights & duties of bailor & bailee inn keepers liabilities. void arrangement. Contract Regulation (abolition) Act. fire insurance/ burgle/ riots/ natural calamities . performance right of unpaid vendor 3.what is p. Bonus vs.8 The employees state insurance Act 1948 Scope. performance (when a communication becomes complete legally) 3. Valid/void contract.2.1 3.1.General principles. validity of contract.1. Requirements. rights.1. benefits. 3. contribution. Apprenticeship Act. bonus in case of new establishments.5 The minimum Wages Act 1948 Scope.3 The contract of Bailment Definition.1. 2. Fixation & Revision of WagesObligation of employers Administrative authorities. Rights of workers UNIT III 3. 2.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.f. Rights & obligations of employer & employee. Powers of Government 2.10. illegal agreement.

Meaning & effect.1. Public liability Insurance.1.Fidelity insurance.2 4.1 4.5 4.3 4.1 5.Meaning & effect.1.1.1 4. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid . UNIT IV 4. Formation Law of Agency : Definition. Private Company.1.2 5.1 5.1.6 Consumer Laws The Consumer protections Act 1986 Applicability.1. Creation. Public Company The Partnership Act 1932: Definition.1. 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 5.1.5 Types of Organization Company Law 1956: Definition.3 5.1.4 4.1.4 5.

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

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

Outline View. Previewing & Rehearsing-Creating Animated Slides.An Overview (Duration . Change Font & Size. Pate View. Master Views.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Embossing-Alignment The Text-Left. 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.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . View Notes. Center. Copying and Pasting-Formatting Text.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 Sorter. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging.Management Information Systems . Shadowing. Slide View.

Internet and Web Basics -by Ned Snell. T.REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 . Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .Michael Clark Pearson Edition. . Bob Temple.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.

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

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

Type of fuel-calorific value.6 1. Short circuit.8 1.8 2. Duties & responsibilities of staff in maintenance department. Calculation of account of fuels used in catering industry and its cost factor.2 2.9 1. fuses. . three phase & its importance on equipment specification. Organizational chart of maintenance department.5 2. Liquid petroleum gas-properties Precautions while handling LPG.10 1.3 2. Comparative study of fuels used in catering industry. Electric circuit-open & close. High pressure & low-pressure burners & corresponding heat output. Type of lighting-incandescent & fluorescent lamps. current potential difference. Safety precaution to be observed while using electrical appliances.4 2.7 1.2 1. switches & earthing.3 1. conductors.7 2. sockets.1 1.5 1.4 1. Principles of Bunsen burner. 2. DC & AC. Energy sources-heat unit & heat transfer. series and parallel connections.9 Electricity-fundamentals of electricity Definition of insulators. UNIT-II Electricity-fundamentals of electricity. Calculation of electric energy consumption.6 2. Energy and their units & relationship.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. single phase.1 2.11 Role & importance of maintenance department in hotel & catering industries. resistance power. double phase.

5 a) b) c) d) 4.10 2.13 2.7 3. Types of contracts. Classes of fire & fire extinguishers. Boiling point & latent heat. Fire detectors.6 Preventive & breakdown annual program. Energy conservation methods & programmes adapted in hotel. Various parts in general-preventive maintenance. closets & pipes.5 3.8 3.10 3.4 3. Types of refrigerant units.15 Units of light-intensity & utility.3 3. Water & sanitary system. Flushing cisterns. UNIT-IV 4. Fire fighting systems.1 3.14 2. water tap.9 3. Comparisons. Compressing type refrigeration system defrosting.4 4.11 Refrigeration & air conditioning Basic principle. UNIT-III 3. Cold & Hot water system used in hotel & catering industry.3 4.12 2.2 4.1 4.6 3. Conditions for comfort unit of air conditioning.2. Hardness in water.2 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Advantages & disadvantages. Contract maintenance. traps.11 2. Window & central air-conditioning. water softening-Base exchange method.

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

1 2.Definition and formats Job Evaluation .1.3 3. 2.1.3 2.1.Types.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .2.1 3.1 3. General methods.Sources of recruitment selection procedures Manpower planning. UNIT-III 3. type and uses Recruitment .2 1.Meaning. Interviews .Types. Job enrichment Job Specification .2 3.2 3. Group Manpower Ratio.5 Selection . Right sizing.Application. Test .Types Vertical/Horizontal UNIT-II 2.1 1. Job description.Job analysis. Job enlargement.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Hierarchies .4 3.1.2 2. Job rotation.4 Job Design .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.

2.Reasons – effects.Types & effects.10 4.1.1.4.2.1 3. UNIT-V .1 4. Interpersonal and group dynamics.1.3 4.2 3.2.3.1 3.5 4.4 3.2 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.3 3.3 3.7 4.Methods Role Status Rewards & Recognition . UNIT-IV 4.2.4.Industrial Relations Machineries ID Act Wage Settlements .2 3.6 4.4.4 3.1.4. Standing Order. definition Role of trade union in the Indian Scenario Collective bargaining .1.1..Bi-partite.5 Types of performance appraisals .(Methods) Performance Rewards .1.11 Industrial Relations Trade Unionism .1.4. Job satisfaction .2 3..4. House Rules..3. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .8 4.1 4.9 4.1 3.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture ..1.4 4.Principles .1.4.3 3.Employees Satisfaction Survey .Culture Change .

6 Other forms like ESI.1.1. leave.1.1. PF etc.1 Personnel Management 5.7 Organising manpower through market. span of control.1.) brief 5.3 Personal record.1. Medical. 5. technology.HRIS (Human Resource Info Syst.4 Employee productivity 5.1.5.8 Flexible Manpower 5. product and services 5. size and diversity.9 HR Budget .1 Definitions 5.1.5 Manpower audit 5.2 Systems 5. organizational objective. gratuity.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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. . marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. 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.

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training. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. UNIT-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. Direct Sales.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. 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. Sales Promotion. social responsibilities towards different group.advertising agency-media selectiontype of media-sales promotion. . Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations.

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

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

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

Sofa Bed.1.2. Colour.1 1.1 Light and Light fittings 2.3 Beds & Bedding Bolsters.2.3. Composition. Venetian.1 Types of Windows treatment. focal point ) Colour and colour scheme 1. Blankets. Glass Curtains. 2. shape.2 Factors affecting the Colour scheme of a guest room UNIT II 2.2 Principles 1.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. . Form. 2. Value) of Design (Scale.3 Kinds of Light 2. Balance. Sewage& tail pelmets.2 Windows & Windows treatments Casements Curtains. Café Curtains.1.1.2 Source of Light 2. Rhythm 1.1 Uses 1. Valance. Harmony.1 Design and type of design Elements of Design (Line.4 Principles of Lighting 2.2 Proportion. Draperies.5 Lighting for activities 2.1. Bedspread quilt) 2.1.1 Types of Bed & Sizes (Zeal Bed.1. Extra Bed.1. Bed linen. Size. Blinds-Roller. Cornice. Direction.2.2 Factors to be considered in selection of window treatment.1 Light and types of Light 2.2. Fold away Beds 2. Texture.

1. pile bonded carpets.1.1 Types of wall papers – (Spongeable.2.3. Brussels & Cords.1.3 Fabrics & Commonly used fabrics 3.2 Bedspreads selection .1. Wood grain.3 Care & Maintenance 4. Lincrusta.1 Types of furniture – (Built-in. Anaglypta.Care. Needle punched Carpets.3.1. . Free standing. Cushions 3.1. Uses. Metal wall covering) 4.1.2. Fitted) 4.2.1 Types of Carpet 3.2 Wall & Wall Coverings Wood chip. Wood Panelling.1 Classification of Fibre 3. Rubber & Plastic Mattresses) UNIT III 3. Flock.3 Care & Maintenance 3.1.1 Carpets 3.1 Curtains upholsteries.1 Furniture & Fittings 4. Loose covers. Oriental) 3.3.2 Major Furniture woods & uses 4.2. Electro statically flocked carpets) 3.3 Soft furnishing 3.2 Types of Construction 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.2.(wilton.2 Fabric & Fibre 3.2Non-Woven . Glass Wall Covering.1.1Woven .2 Uses & Disadvantages 3. Washable.2 Selection. Care & Uses 4. Axminster.1.2. UNIT IV 4.(Tufed.

1 Flower Arrangement 5. Hostel.1 Composition 4. Diwali.3 Uses.4 Equipment. New Year. Hospital House Keeping – Joan C.1. Wedding Reception.3 Advantages & disadvantages 4.2 Types 4.1 Principles of Flower Arrangement 5.2 Purpose 5. Brason & Margraret Lennox . Free Style.1. Pongal. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Birthday Party.3 Accessories. Western.4.2 5. Advantages & disadvantages Unit V 5.3. Care. Traditional 5.2.3 Types of Flower Arrangement – Japanese. types & functions Theme Decoration – Christmas.3.3 Floor & Floor Covering 4. Rules & Steps to be followed in flower arranging 5. College Annual Day.3. Allen 3) Hotel. Onam.1.1.

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

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

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

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