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.

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

Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . English/Russian . Silver Room or Plate Room – Layout & Equipment & Use. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. French/American 2. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.

Indian Thali / Leaf Service 4. Basics of Room Service 5.O. manual. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Cocoa Ø Refreshing – Aerated. Computerized . Basics of Banquets. 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.3. Tea.T. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.

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

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

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

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

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

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

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

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

Weekly cleaning 2. Daily cleaning UNIT-V H.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 . Public area operation Sequence of housekeeping functions and lost & found 1.K & F. Guest floor operation 2. Spring cleaning 3.

Ø Registers maintained in department Ø Safety and security .

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. V. Groups. Ø To familiarize the students with the actual working procedures Ø To know to handle all types of cleaning equipment’s and material correctly Ø To help prepare work procedures and job procedures Ø To be familiar with cleaning of various surfaces Ø Handling Enquiries Ø Handling Guest Requests Ø Knowledge of the City and surrounds Ø Knowledge of the Innovative Developments in the Hotel Industry.I. Ø Knowledge of Traiff Basis of charging.I.V. Using the guest History System.T. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Rates offered Maintain and Use of the Guest Information Directory. Ø Receiving and registering the Guest.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. Ø Baggage handling procedures Ø Front office cashiering procedure.I. Pre registration activity. 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 . Rack Rates.P) Knowledge of. Tariff fixation.

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.3 working in groups 4.4 Scrubbing 2.3 Periodic cleaning 5. Stainless steeel. Bus. chrome. wooden furniture.7 Spot cleaning 3. floor surfaces. 6.. corridor. glass.3 Bath room cleaning 6.4 Room inspection 7. Identification of cleaning tools and cleaning agents 2.1 working individually 3. Organizing cleaning 3. plastic. ceramic. cleaning 2. Public area cleaning 7.5 Polishing (Metal. Guest room cleaning 6.1 Bed making – Morning attention.2 Weekly cleaning 4. Cleaning of various services Metal – Brass. star case.2 working in teams 3.2 Room cleaning 6.1 Daily clening 4. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.1 Dusting 2. Train.) 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. Theatres etc.6 Vacuuming 2. evening attention 6. dinning hall .1 Lobby. Cleaning frequencies 4. earthen ware.3 Mopping 2. laminates. porcelain.2 Sweeping 2. floor. reception. wood) 2. upholstered surface.

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

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

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

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

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

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

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. 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 .

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

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

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

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

placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. rhythm. scale.Ø Balance all departments Ø Verify room rates Ø Verify No. design. Room key Security system . texture. freestyle) Ø Principles of flower arrangement. Japanese. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement. balance. repetition. focal point. 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.

Death.2 Working in teams 3. Robbery. suicide.4 Scrubbing 2.1 Working individually 3.2 Sweeping 2.1 Dusting 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. Fire.2 Weekly cleaning 4. Bomb threat.5 Polishing (metal. wood) 2.6 Vacuuming 2. floor.3 Mopping 2.7 Spot cleaning 3 Organizing cleaning 3.3 Working in groups 4 Cleaning frequencies 4.3 Periodic cleaning .  To help prepare work procedures and job procedures  To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2. 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.1 Daily cleaning 4.

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

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

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

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

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

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

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

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. Storage areas .

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

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

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

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

IV SEMESTER 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 .

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

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

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

6.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Guest Accounts. Paging 4. Theme Decoration – Birthday/Conference/Festival/Regional . Folios. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Identification Of Fabrics 9. Flower Arrangement 7. Laundry 8. Handling Of Telephone And Telephone Mannerism 3. Preparation Of Night Audit Reports. Taking Down Messages In The Message Slip For The Guest 2. 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.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.elementary knowledge. function and its uses.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. lean.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. types. effect of over and under fermentation Ø Eggs.composition. flour test. high ratio. Ø Yeast. low ratio cakes] .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 UNIT. activity. gluten. PH value. WAP of flour.

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

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 .

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

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

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

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

1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate . UNIT-II REVENUE MANAGEMENT 2.7 Operating ratios and ratio standards.3 Forecasting room availability budgeting for operations 1.3 2.2 Occupany rates 1.4.2 Hubburt Formula 1.2 Estimating expenses 1.1 Rule of Thumb approach 1.4.5 Room division income statement 1.1 Daily operation report 1.2 1.4.3.4.3 Refering budget plans 1.3.1 2.4.4 Hotel statement of income 1.4 Evaluating front office operations 1.4.4 2.3 Room Revenue analysis 1.3.3.2 2.1.1 Establishing room rates 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.6 Room Division budget report 1.1 Forecasting room revenue 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.

2. worker. surcharge. lockout. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Rights & privileges of regd. luxury. Social 2. adolescent. Employee. adult. award. week.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. welfare. Introduction object of law. Public utility service 2.Scope. 1. occupier.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1.3 Trade union Act 1926 . manufacturing process. tiles. Definitions:. Employer. workman. calendar year. Authorities under the act. settlement. Registration.2 Study of Fixation of tariff for various taxes viz.strike. expenditure.Wages. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.2 The industrial Disputes Act 1947 Definition:. day. health and safety measures. Tamil Nadu Catering Establishment Act.4 Security. The Payment of Wages Act 1936. Definitions of factory. Working condition. layoff. Trade Union. Factory Rules for payment of wages. powers of Inspectors. The various laws applicable to catering establishments. retrenchment. deductions allowed . Industrial Establishment.

1 Mercantile Law The contract Act 1872 Definition. Valid/void contract.9 The Payment of Gratuity Act 1972 Scope. Apprenticeship Act. Requirements. Rights & duties of bailor & bailee inn keepers liabilities. contribution.4 Law of insurance.1.5 The minimum Wages Act 1948 Scope.1.1.6 The Employees Provident Fund Act 1952. 2. obligations of employer & employee adjudication of disputes.f. rights. obligations and rights of employers& employee. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.2.8 The employees state insurance Act 1948 Scope.General principles. performance (when a communication becomes complete legally) 3.3 The contract of Bailment Definition. Rights & obligations of employer & employee. 2.1 3. illegal agreement.10. bonus in case of new establishments. performance Incentive.1. validity of contract. Fixation & Revision of WagesObligation of employers Administrative authorities. fire insurance/ burgle/ riots/ natural calamities . Short notes on gratuity Trust 2. conditions & Warranties.what is p.2 The Sale of goods Act 1930 Definition. performance right of unpaid vendor 3. Powers of Government 2. 3. Bonus vs. Rights of workers UNIT III 3. 2.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. benefits. void arrangement. Contract Regulation (abolition) Act.

1.2 5.3 4.1.4 4.1 4.5 4.1.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1.1.1 4.1.3 5. Creation. UNIT IV 4.1. Public liability Insurance.1 5. Public Company The Partnership Act 1932: Definition.Fidelity insurance.Meaning & effect.5 Types of Organization Company Law 1956: Definition.1. Formation Law of Agency : Definition.1 5. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .Meaning & effect.4 5.1. 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 5.2 4. Private Company.1.

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

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

Slide View. Pate View. Master Views. Change Font & Size. Shadowing.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.Management Information Systems . Copying and Pasting-Formatting Text.An Overview (Duration . Center. Embossing-Alignment The Text-Left.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. View Notes.Outline View. Copy Or Duplicate Slides-Delete A Slide-Copy A Slide From One Presentation To Another-Go To Specific Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working With Text In Power Point-Cutting. 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.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Previewing & Rehearsing-Creating Animated Slides.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Slide Sorter.

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

cold kitchen and larder plan-layout and Hierarchy. Veg/Fruit Carving. Salt Dough. prawn. Issuing and receiving various materials. cold soup. lamb. 5. fish and various uses in the kitchen with diagram and weights. Ice Carving.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. lobster. UNIT-IV 4. veal.1 Receiving and maintaining perishable commodities like crab. terrines. Different cuts of poultry. placing indent and maintaining stock. galantine and garnishing them preparing of sauces. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.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.1 Non Edible Displays-Butter Sculpture. curing and smoking of various meats. Preparation of various sausage salamis. 1. Preparation of salads. aspic jelly and their uses. UNIT-III 3.1 Definition and importance of Garde Manger – Section butchery. mousse line mousse. 3. pates. curer factors to be considered for selecting them.1 2. other. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . UNIT-II 2. 4. balantine. Butchery.3 Equipments used-charcutiere. salads dressings. port. Canapés. Duties and responsibilities of the head and other staffs. UNIT – V 5.2 2. 2. accounting there of.

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

series and parallel connections.9 Electricity-fundamentals of electricity Definition of insulators.3 2.6 1.7 1. Safety precaution to be observed while using electrical appliances. Calculation of electric energy consumption.9 1.3 1. DC & AC. UNIT-II Electricity-fundamentals of electricity. resistance power. current potential difference. three phase & its importance on equipment specification. single phase. Principles of Bunsen burner.1 2. Liquid petroleum gas-properties Precautions while handling LPG.8 1. conductors.2 1.2 2. Type of lighting-incandescent & fluorescent lamps. Short circuit. High pressure & low-pressure burners & corresponding heat output. Calculation of account of fuels used in catering industry and its cost factor. Comparative study of fuels used in catering industry.4 1. Type of fuel-calorific value.4 2. double phase.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.10 1.7 2. 2.1 1.6 2.8 2. Energy sources-heat unit & heat transfer. fuses. Duties & responsibilities of staff in maintenance department. . sockets.5 2. Organizational chart of maintenance department.11 Role & importance of maintenance department in hotel & catering industries. Energy and their units & relationship. Electric circuit-open & close.5 1. switches & earthing.

Classes of fire & fire extinguishers. Advantages & disadvantages. Hardness in water.14 2.11 Refrigeration & air conditioning Basic principle.1 3.4 4. Fire detectors. UNIT-III 3. Cold & Hot water system used in hotel & catering industry. Various parts in general-preventive maintenance. UNIT-IV 4. Types of contracts.13 2.12 2. Energy conservation methods & programmes adapted in hotel.10 3.1 4. Fire fighting systems. Conditions for comfort unit of air conditioning.15 Units of light-intensity & utility.2. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Contract maintenance.2 3.2 4. closets & pipes. traps.3 4. Flushing cisterns.7 3.8 3. Window & central air-conditioning.6 3. Water & sanitary system.10 2. Comparisons. Compressing type refrigeration system defrosting. water softening-Base exchange method.9 3. Types of refrigerant units.6 Preventive & breakdown annual program.3 3.11 2. Boiling point & latent heat.4 3. water tap.5 3.5 a) b) c) d) 4.

3 Types of furniture..2 Types of wall finishes.4 Paints and polishes-types & its advantages. licenses and caterers.B.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. Tasa poxwala sons & co. steps.C. W. Borseink. D. John weley. 4. Gladwell 2. Practical maintenance and equipment for hoteliers. REFERENCE BOOKS: 1.1 Types of flooring. The management of maintenance and engineering systems in hospitality industry. Teach yourself-gas electricity Wilmay C. 5. 5..W English language book society . 5. F. care & maintenance.D. Blood D. corridor etc. Modern maintenance Eleno.5 Preparation of surfaces & application. Mumbai 3. 5. Miller and Jerome. J.

5 Selection . Test .3 2.Sources of recruitment selection procedures Manpower planning.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Job analysis. UNIT-III 3. Group Manpower Ratio.1. General methods.3 3.Hierarchies .1 2.Types Vertical/Horizontal UNIT-II 2. type and uses Recruitment .2 3.1 3.2 1.1.2.Application.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .1.Meaning. Job enrichment Job Specification .2 3. Job rotation.2 2. Right sizing. 2.1. Interviews .Types. Job enlargement.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Definition and formats Job Evaluation . Job description.4 3.1 3.4 Job Design .Types.1 1.

2.Culture Change . UNIT-V .1.4.4.1 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture ..3 3. UNIT-IV 4.3 4.1 3.3.11 Industrial Relations Trade Unionism .4.2 3.4 4.1.1.2 3.4.4 3.4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.4 3.2 4. House Rules.Bi-partite.1.Types & effects.1.1 3.3.1.9 4..7 4. Interpersonal and group dynamics.10 4.1 3.2.4. definition Role of trade union in the Indian Scenario Collective bargaining .(Methods) Performance Rewards .2. Tripartite Arbitration Barriers of collective bargaining Grievance handling . Standing Order.1.1.Principles .4.3 3.2 3.5 Types of performance appraisals .2.Reasons – effects.1...3 3.Industrial Relations Machineries ID Act Wage Settlements .5 4.8 4.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .Employees Satisfaction Survey .6 4.4.Methods Role Status Rewards & Recognition .1. Job satisfaction .1 4.

1. size and diversity. PF etc. product and services 5.1 Personnel Management 5.9 HR Budget .6 Other forms like ESI.1. span of control.1.7 Organising manpower through market.HRIS (Human Resource Info Syst.5.1.) brief 5. leave. organizational objective.3 Personal record.1.2 Systems 5. 5.1.1.1. technology.4 Employee productivity 5. Medical.1.5 Manpower audit 5.8 Flexible Manpower 5.1 Definitions 5. gratuity.

VI SEMESTER LEISURE MANAGEMENT MAJOR BASED ELECTIVE-III (08U HM 6503) Ø TOURISM MARKETING Ø TOURISM ORGANISING Ø CUSTOMARE MANAGEMENT Ø TRAVEL AGENCY MANAGEMENT Ø TOURISM PLANNING Ø BUSINESS TRAVEL Ø INTERNATIOANAL TICKETING Ø COMPUTER RESERVATION SYSTEMS CARE AND HUMAN RESOURCE .

. 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. 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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.

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.advertising agency-media selectiontype of media-sales promotion. Direct Sales. 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. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. training. social responsibilities towards different group. 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. Sales Promotion. 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. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection.

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

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.

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

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

Electro statically flocked carpets) 3. Cushions 3.2 Bedspreads selection .2 Wall & Wall Coverings Wood chip.2.1 Types of furniture – (Built-in.3. Needle punched Carpets.1. Rubber & Plastic Mattresses) UNIT III 3.2. Flock.1 Curtains upholsteries. Wood grain. Free standing.1.2 Types of Construction 3. Fitted) 4.2Non-Woven .1. Brussels & Cords. Uses.1. UNIT IV 4.(wilton.1 Carpets 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Axminster. Loose covers.2.1.2 Fabric & Fibre 3.(Tufed.3 Care & Maintenance 4. Oriental) 3.3.1. Washable. Metal wall covering) 4.2. Glass Wall Covering.1. pile bonded carpets.1 Classification of Fibre 3.3 Fabrics & Commonly used fabrics 3.3. Care & Uses 4.1.2 Major Furniture woods & uses 4. Anaglypta. Wood Panelling. Lincrusta.1.2. .1 Types of Carpet 3.2 Selection.1Woven .1 Types of wall papers – (Spongeable.1.2 Uses & Disadvantages 3.3 Care & Maintenance 3.2.Care.1 Furniture & Fittings 4.3 Soft furnishing 3.

2 5. Western.2 Purpose 5.4.3.3 Floor & Floor Covering 4. Free Style. Diwali. Care.3.3 Advantages & disadvantages 4. Hostel.1. Wedding Reception. New Year. types & functions Theme Decoration – Christmas.2 Types 4.1.4 Equipment. Birthday Party.2.1 Flower Arrangement 5.3 Uses. Rules & Steps to be followed in flower arranging 5.3 Accessories.3. College Annual Day.3 Types of Flower Arrangement – Japanese. Onam. Advantages & disadvantages Unit V 5.1 Principles of Flower Arrangement 5. Traditional 5. Hospital House Keeping – Joan C.1.1 Composition 4. Pongal. Brason & Margraret Lennox . Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1. Allen 3) Hotel.

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

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

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

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