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
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
Parlors. o Management’s expectations. 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. Motels. Rail.
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
.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I
ALLIED 08U HM 1301 UNIT-I
Ø Classification of F & B Operations Ø Commercial . Private hospitals. Pubs. Restaurants. discotheques. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Mobile. Sea Catering. Airlines. Sank bars.Hotels. Resorts. Fast food restaurants.
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. English/Russian
.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 . Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes
Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Role of Stewarding
Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter
Restaurant Pantry or Still Room – Layout & Equipment & Use. Silver Room or Plate Room – Layout & Equipment & Use.
Basics of Banquets.O. Basics of Room Service 5. Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages
Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K. Tea.
Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee.3. Cocoa Ø Refreshing – Aerated. Indian Thali / Leaf Service 4. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Computerized
Deep freezer. use of disposable gloves.I SEMESTER FOOD PRODUCTION THEORY –I
CORE-I (08U HM 1401) UNIT –I
Ø Introduction to culinary arts. Types. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. Medium. Ø Moist heat. triple sink method of washing. medium and large Hotel Ø Different Equipment used in Production – Light. vegetable disinfections with chlorine. record keeping. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. Why proper hand wash is essential. dish washing machine. FIFO. Ø Kitchen Hygiene – Standard sanitation operation procedures. cutting board sanitation. blanching. advantages and specifications. equipment sanitation. use of thermometers. reheating and cooling. Ø Oil as Medium with examples. thawing – safe ways. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. Heavy Ø Safety procedure in handling Equipment. calibrating and various types. storage-dry and wet. colour coding of boards. holding temperature. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø General Layout of Kitchen in small. temperature danger zone. Ø HACCP temperature standards – Cold storage.
Aims & Objectives of cooking food. prevention of cross contamination. controlling Infectious diseases. Ø Personal hygiene – Food safety standards for employees. Date coding. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS
and cuts of vegetables.
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. pigments.Classification. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. Port.Derivatives – 2 examples in each .classification. Beef) Ø Poultry MISE-EN-PLACE. Veal.Classification with examples. Components Accompaniments & Garnishes – Definition and 10 examples in each. Sauces. and colour present on them. -Texture of food.
. effect of heat on vegetables.Preparation of Ingredients. CLASSIFICATION.Mixture of Ingredients.Classification .
SELECTION.Recipes for mother sauces .Ø Ø Ø Ø Ø
Salt Sugar Liquid Fats & Oils Egg
Vegetable and fruits..
Hyderabadi.a. Bohri. South. Rajasthan. Maharashtra. Bengal. e. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Dum-Pukth. Brahmin
. Jain. Chettinad Specialty Indian Community cuisine: . Punjab. Goa. Karnataka. Andhra Pradesh. Gujarat. Specialty Indian Cuisines: . d. Kerala & Tamil Nadu. c. b. Moghalai.UNIT-V
Introduction of regional cuisine (North. d. b.a parsi.
Veloute(Supreme.) iv.Concasse. ) v.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. sauce) ii. Identification of Raw Materials. Double-Ka-Meetha
. ii. Fish Stock iv. Espagnole( Madeira. CUTS OF MEAT (Lamb. Brown Stock iii. iii. Tomato(Creole. Paupiette. Macedoine. Cubes. Goujons.Shred. . White Stock ii. parsley. Charcutiere) iii.Supreme. Hollandaise (Paloise. Herbs. CUTS OF VEGETABLES: Julliene. Mirchi-Ka-Salan / Bagara Baingan 3.Mignonette. Allemande. Gosht Briyani 2. DEMONSTRATION: i. Boorani Raita 5. i.) DEMONSTRATION & PREPARATION STOCKS i. Troncon. Fish. Bechmale( Mornay. Delice. Paysanne. Vegetables. Bearnaise) vi. Fruits. Dum-Ka-Murgh 4.CUTS OF POULTRY & JOINTING OF CHICKEN iv.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402)
Identification of Kitchen equipment small and large.Jardiniere. CUTS OF FISH : Fillet.Pork & Beef. Italienne. Dices.Mirepoix. Hyderabad 1. Darne. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. sauce.
Avial 3. Meen Moilee 5. Samba Soru (Red Pounded Rice) 2.Kerala 1. Dahi Shorba All Varieties of Chat Items 2. Erucherry 4. Paneer Makhni Dal Makhani 4. Adrakwala Murgh Maharashtra 1. Kahmiri Khameeri Roti 5. Nei Choru. Mutton Roganjosh 3. Lassi 2. Vangi Bath 3. Rajma Gogji 4. Kashmiri Pulao 2. Gajar – Ka-Halwa Kashmir 1. Ada Pradaman Punjab 1. Machli Amritsari 5. Pudina Pulao 6. Mutton Kolapuri 4. Aloo Paratha Makkai-Ki-Roti 3. Goan Fish Curry 5. Puran Poli
sortir. partire. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. que. faire. quand. de Votre pays (Ref to Page 13. Comment preparer un plat Les Couleurs ( Ref to Page 82)
.55) Les villes touristiques en France.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
Ø Pre’sent de verbes aller. toi etc Ø Le passe’ compose’. que. quand. pouvoir vouloir Ø Interrogation : qui . venire. Les plats francais et les plats de votre pays 2. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale
Refer to Le Nouveau sans Frontieres Les monuments de France. ou’ Ø Les pronoms toniques : moi. ou Ø Les pronoms relatifs simples : qui.
Middlesex 1983.. Penguin to functional English. Linguaphone Institute. English Course. penguin 3. thing.
1. rosamund moon & penny stock
.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. place of picnic and sigh seeing – preparing speech. London 1970 2. ed. Collins Cobuild English language Dictionary. Gwyneth fox. hotel reservation food. speech rhythm)
Dialogue writing Formation of questions (using WH. Impact. 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.
and other small equipment’s 3. Familiarisation and handling of Equipment’s 2. Tea pot. Service of Non-Alcoholic beverages 12. Different type of Napkin Folding 8. Presenting & Settling of bills (Cash & Credit) 13.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. Arrangement and Carry of Room Service Trays. Silver service & Clearance course by course 11. 1. 14. Forks. Laying up of table for various meals and menus 7. Burnishing 4. Frilling
. Coffee pot. Arrangements of side board 5. Methods of cleaning and upkeep of silver. Drawing of various types of spoons. Laying & relaying of table cloth 6. Sugar pot.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Taking orders 10. polishing methods silvo. Receiving the guest (Procedures) 9.
O REGISTERS MAINTAINED
Ø Key handling procedures Ø Lost and found procedures
. Spring cleaning 3. Guest floor operation 2. Weekly cleaning 2.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. Daily cleaning
UNIT-V H. Public area operation Sequence of housekeeping functions and lost & found 1.
Ø Registers maintained in department Ø Safety and security
Rates offered Maintain and Use of the Guest Information Directory.P. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. 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 Baggage handling procedures Ø Front office cashiering procedure.I. 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
. Groups.V. Ø Receiving and registering the Guest. 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.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403)
To help the student to achieve an in depth Knowledge of Ø Taking Bookings.. V.P) Knowledge of. V. Tariff fixation. Pre registration activity. Rack Rates.I.I.T. Ø Knowledge of Traiff Basis of charging.
Cleaning of various services Metal – Brass.2 Weekly cleaning 4.3 Bath room cleaning 6.. corridor.6 Vacuuming 2. plastic. Public area cleaning 7. Organizing cleaning 3. Stainless steeel. chrome. Train.1 Daily clening 4.3 Mopping 2. upholstered surface. wood) 2.1 Dusting 2. star case.3 Periodic cleaning 5. floor surfaces.1 Lobby.4 Scrubbing 2. Theatres etc. ceramic. evening attention 6. Bus. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained)
ACCOMMODATION OPERATION (PRACTICAL)
1.2 working in teams 3. earthen ware.2 Room cleaning 6. glass. Guest room cleaning 6. porcelain.2 Sweeping 2.) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency. reception. floor. dinning hall
. laminates.5 Polishing (Metal. 6.4 Room inspection 7.1 Bed making – Morning attention.1 working individually 3. Identification of cleaning tools and cleaning agents 2. cleaning 2.3 working in groups 4.7 Spot cleaning 3. Cleaning frequencies 4. wooden furniture.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.
III Edition . INC : II Edition – 1996. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. : 2005
2. BHATNAGAR : FRANK BROS & CO.By Dr.
3. BARDI : JOHN WILEY & SONS.K. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications)
.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS.
MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. R.
4. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Preparing Housekeeping register and reports
5. Singh HOTEL. Fire prevention procedure 10.
7.8. First Aid procedure 9.K.
Doi jhol 2. Samba Soru 8. Mutton Vindaloo 3. Pusanikai Halwa Goa 1. Kozhi Rasam 2. Bibinca Breakfast Menu
. Veg. Macher jhol. Yeravaruval 3. Sambar 7.By Sudhir Andrews
Bengal 1. Xacutti 4. Rasmalai 5.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Goa Fish curry 5. Chicken Chettinad 4. Beans Usili 6. Ghee Bath 3. Macher Matha Moonger Dal 4. Uralai Roast 5. Sea food rice 2. Gulab Jamun Tamil Nadu 1.
Aloo paratha 5. Egg (all varieties)
. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Idli / dosa / uthappam 2. Pongal / sambhar / chutney (3 varieties) 3. Kitchadi (rava) 7.1. Bread butter / jam / marmalade / toast 8. Poori bhaji 4.
Software. Binary terms. Creating database file. record. Manipulating date.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701)
UNIT-I INTRODUCTION TO COMPUTERS
Computer Systems. Advantages and disadvantages. Special Keys.
UNIT-II WORD PROCESSING
Capabilities of Word Processing – MS WORD
UNIT-III Introduction to Database Management Systems:
Kinds of DBMS Packages. Monitor (Colour/Monochrome)
Fundamentals of Operating systems-Uses of Operating Systems. Input & Output devices Storage devices.
. Memo. Chips. Compiler & Interpreter Components of a Computer
ELEMENTS OF A COMPUTER SYSTEM
Central Processing UNIT. Operating Application (higher Level Languages/Utility). ASCII Code Ports (Serial & Parallel). CGA Card
Special symbols. Numerical. Dbase III plus. Clock Speed. Network (LAN/MAN/WAN)
LINKING (time sharing/Ring/bus/star)
Kinds and components of a Computer. file-types of files. Naming field. Real time clock. Logical. Date) Width. Field. Origin and history Various types. Hardware. Same structure. Types (Character. Control cards.
MS-OFFICE. Quit. of any field. Viewing data. Locate and continue. Exercise-XIII Creating.
Retrieve the structure created in Exercise-I.
1. Saving a memo. Moving between Records. Printing. Del. Sorting.
Append. Save. Append. Insert and recording in a field. Changing default drive. del). Exercise-XII Label Creating.Microsoft Corporation
. Browse. Exercise-IX Indexing.K. Enter data. Taxali. Skip. Exercise-X Search.Modify Structure. Exercise-XI Create a database file with name. Delete / erase a file. Exercise-VIII Use the following commands-Goto. Pak. Append. generating and printing a report form. Generating & Printing tale. 3. Rename in a file. Understanding Dbase III Plus by Alan Simpson. 4. list. Display structure.. 2. DBASE III Plus Made Simple-R. Entering a memo. Calling directory in Dbase. Copy a structure. display. Display Status. Edit. Changing the type of width etc. Display a memo. using. Edit Record (backspace. Inserting Field. Global replace and Change. display all / display. Manual of Dbase III plus.
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. future proche. celle. 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.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. Ceux. cause.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115)
Ø Enchainement des ide’es (opposition. recent
Ø Pronoms de’monstratifs : celui. conse’quence. cela
Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect
Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114.. but) Ø Quelque chose – ne …. ceci.
an the . 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
COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3)
Unit – I
Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory
Unit – II
Thought fillers Understanding and defining the usage of a.
Unit – V
Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.
bed spreads. Ø Location. towels & bathmats. upholstery and cushions) Linen room Ø Activities of a linen room. 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
. pillow slips.III SEMESTER
FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT
Hotel linen.Classification of linen Ø Items classified as bed linen and bath linen. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. table cloths. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets.
sorting. unloading. conditioners. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. rinse and sour & soft-extract. rinsing. spotter. spotter cum presser. 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
. valet runner. enzyme action detergents. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. laundry clerk. bleaches. arrival. transfer and use). finishing. starching. [Calendar/steam press] folding. sour. washing.UNIT-II LAUNDRY MANAGEMENT
Laundry Ø Duties and responsibilities of laundry staff (laundry manager. Ø Stages in wash cycle (flush-suds-bleach. airing & storing. weighing. dry cleaning supervisor. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. transportation. hydro-extraction.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. shift-in-leader. built soap detergents. tumbling. loading washing.
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. Ø The role of the night auditor Ø Cross . dully automated Ø Credit monitoring .Automated. Accounttransfer. Cash advance. Accounts allowance. Semi . Encashment of Foreign Exchanges. 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. part settlement of in house guests Ø Account maintenance: Charge purchase. Account Correction.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies
balance. Room key Security system
. texture. design. repetition. Japanese. rhythm. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls.Ø Balance all departments Ø Verify room rates Ø Verify No. 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. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. scale. focal point.
6 Vacuuming 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. floor.2 Weekly cleaning 4. 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 2.7 Spot cleaning 3 Organizing cleaning 3. Death. Bomb threat. 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 Working individually 3. suicide.3 Periodic cleaning
.1 Dusting 2.5 Polishing (metal.3 Working in groups 4 Cleaning frequencies 4.4 Scrubbing 2. Robbery.1 Daily cleaning 4.2 Working in teams 3. wood) 2. Fire.3 Mopping 2.2 Sweeping 2.
processing reservation • Receiving & registering of F I T groups crew.1 Bed making . chrome.3 Bathroom cleaning 6. Fire fighting training First aid training
• Students must be aware of uses of all stationeries in front office. carpet)
Guest room cleaning 6. stainless steel. Kasavana Richard M.c. ceramic. corridors. porcelain.t.5
Cleaning of various surfaces 5. laminates. • Improving the conversational skills and mannerism. turn away)
1. restaurants. furniture and fixture. plastic.4 Room inspection 6. 2. e. • Etiquettes body language. Bardi Michael L. VIPs through role play • Extempore for polite speaking. earthen ware.2 Room cleaning 6. amendments. cancellation. mosaic. wood. Evening attention 6. staircase.Morning attention.5 Preparing check list/ job orders
7 8 9
Public areas – lobby. Hotel Front Office Management Front Office Proceedings James A. grooming and greeting • Situations handling (over booking room change.1 Metal – brass. glass. • Forecasting of rooms • Taking reservation. Brooks Ahla
. floor – cement.
creating ambiance. Different sections-pantry. and its working. salads. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. Cashew nuts. Thai and English cuisines.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. White IV. Lunch. Rice Flour) II. Also to plan food festivals of the above cuisine’s considering geographical and historical importance.Breakfast. High Tea & Dinner. types of equipment’s methods of presentation. sandwiches. Besan Flour. Menu. Green III. froidsalads and salad dressing. traditional dishes. Cold food preparations and presentation-hors d’oeuvres. Khus Khus. Brown/Red
International cooking-Different nations and their popular dishes. chaud. Thickening Agents (Coconuts.
. Study on the following cuisines with importance given to choice of ingredients. aspic. Buffet Menu. specific methods of cooking and accompaniments.
Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. Nellai.
Menu for Diwali. New year. stores. Types of menu. preparation sale Food Costing and Cost management
. Buffet Menu – Breakfast. Pantry Car. Industries Parameters for Quantity Food Production Types of Indents. Railways (Base Kitchen.
Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . Design and layout for kitchen-work flow allocation-workspace. storage pots and pan wash and ancillary areas. Reception. Ballantine. Ease of Service Incorporation of leftovers. Birthday. Ease of Preparation. Terrines. Principles of planning a menu. Off Premise Catering. Lunch. Hotels. different occasions: Marriage. Cost. Onam. Festivals like X-mass. Hospitals. Sports Meet. Buffet presentation menu and types of food.Cold cuts-pates. Galantine. Salami and sausages. cyclic menus. Transport Catering: Airlines. Mousse. Detail study of the following in regard to planning a menu.purchase. ventilation. plumbing walls tiles and ceiling. transport and method of cooking. receiving. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. structure. staffing equipment.
Introduction to large scale (Volume Feeding) Food production. Environment hygiene – site location. forcemeat. Conversion of recipes for quantity Food Production. Theme. High tea & Dinner. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . lighting Water supply. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Pre preparation.Format and its purpose.
inventory taking – par stock. Portion control FIFO
. buffer stock lead-time. store ledger.Standard purchase specification Yield testing Inventory. bin cards. bin card.
Calculating space for set up of tables. Multi media projector.Tabling seating arrangements.Booking and organisation of formal functions to include – facilities offered . Formal Functions Ø An introduction . Addressing & preparing toast and order of service. Banquet Introduction Ø Organization structure . flipcharts. PA system. Ø Banquet function prospectus . Allotting stations. (OHP. Off-premises Catering (Out catering) .Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Kaleidoscope .Layout of a Banquet Department – Duties and responsibilities of each staff.Secretariat service./Lunch Dinner). Audio visual aids. layout.format and purpose Ø Compiling & making special Banquet menus. Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B.F. conference menus and state banquets.premises catering to be
.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II
CORE-V (08U HM 3405) UNIT-I BANQUETS
At the end of this unit. Slide projectors. Specialisation of Off . the students will have a knowledge about the Banquet department and its function.
Atmosphere .Bar Equipment's .Special Equipment's used .Interior decoration etc.Linen ware .Furniture and Furnishings .Cutlery.
Ø Gueridon Service .Allocation of Area .Taking order for Gueridon Service .UNIT-II BASICS OF MENU ENGINEERING.The Gueridon (lay out diagram) – An introduction to carving . Steak Diane) Ø Planning of Bar .Still Room Equipment's
UNIT-III PLANNING AND DESIGNING RESTAURANT
Objective: The students will be learning details of planning and designing restaurant. .Care & Maintenance of equipment . Crockery and Glassware's .General points to be remembered while serving from a gueridon .Designing of Bar .Introduction Ø Introduction . Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features
.Selection and Purchase of Equipment .Sequence of service .Explanation of a few dishes involving work on the Gueridon (Crepes suzette. Planning for a Bar will also be discussed at the end of the unit.
Ø 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.Ø Floor. They know about the various control tools. Various bar procedure and the legal requirements for bar and discussed. Walls and Ceilings Ø Design development Ø Heating.
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. L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report
UNIT-V FUNCTIONS OF FAST FOOD UNITS
Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen. Storage areas
vending machines (Coffee. Processing Freezers. counter top blenders. Ravoli ) American (Burgers. Refritos) Italian (Pizzas. Milk) Rotary toasters etc. Coolers. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Vegetable slicer. S/W. Basic concepts of Microwave Cooking Essential compounds. Record keeping.Receiving station .unloading dock. grater.Refrigerator storage (Storage freezer. Salads) Indian (Chats) Coffee Bars & Tea boutiques
. enchiladas. Buttitos. Shredder. lasagne. Receiving procedures . and how it operates-Advantages & disadvantages -Application. 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. mechanical & mobile devices. waster compactor unit. distribution area..
Food Preservation by using evaporation and drying-factors influencing evaporation process. Food Preservation by use of low temperature-freezing and refrigeration. egg and milk.
Food Preservation by fermentation & pickling-Types of fermentation.
. Food Intoxication. dehydration of vegetables. Olives. candied and glazed fruits. jelly. food Spoilage. vinegar making. cider. Food Poisoning. drying by contact with heated surface. Beta & Gamma radiations. vinegar. Principles of Food Preservation. (Definitions and two examples for each topic). Sauerkrant. Food Preservation by irradiation-Alpha. pickled fruits and vegetables. sundrying. Sanitation and health. Importance of Preservation. sweetened condensed milk. artificial drying. wines. food Infection. Drying equipments-Hot air drier. aseptic canning. ale. hot packing) pasteurization and blanching. jam. beer.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802)
Introduction to Food preservation. marmalade. preparation of yeast starter. Pickled Meat. fish.
Food Preservation by use of high temperature-sterilization (canning. Food Preservation by sugar concentrates-concentrated but moist. meat. fruits.
Delhi. Acids. Packaging & Labeling.
Modern Technology on Food Preservation-Niir Board.. Sivasankar. Asia Pacific Business Press. Prentice Hall of India Pvt. Food Processing and Preservation-B. Food Microbiology-Frazier. New Delhi. Definition. leavening agents. Preservatives-Organic acids & their salts.Unit-V
Food additives and chemicals.
. wood smoke. functional characteristics of chemical additives. Bases & their salts.Ltd. spices & condiments Antibiotics and other chemical preservatives. inorganic salts.
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)
. 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
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
1. English for competitive exam R. Bhatnager .D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.B.
. & Turtion N. Heaton J. Macmillan Publishing company 2.
Ø Basic nutrients. minerals and vitamins. their sources.
. first aid & Hygiene
Unit – I
Microorganism – Moulds. high fiber. Sources. proteins. Food infections and food infestation
Unit – II
Food Adulteration Types of common food adulterants test to detect food adulteration.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305)
By completion of these units the student will have the Knowledge of Ø Micro-organism. digestion. Moisture.
Unit – III
Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. prevention. its beneficial effect. Temperature conditions. functions.diabetic patients. RDA. Harmful effects-Food poisoning. chemical preservatives. water and fiber. deficiency diseases. Laws to prevent. Role of Microbes in food preparation Beneficial effect – Economic importance. fats. various methods of food preservation. Growth. excessive intake. Irradiation deep-freezing. sports persons fat free. Time. canning and sterilization use of preservatives and their standards. Digestion and absorption of food
Unit – IV
Nutrition and healthy eating. harmful effect Ø Food adulteration. yeasts Bacteria – Types. five food groups = balanced diet for . Growth pattern and control. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Various Diet Ø Safety regulation. Ø Balanced Diet.
product development= chemistry in kitchen PH and water.
Ø Modern Food Microbiology by Jay. Accidents. proteins. provision of safe food.Mudambi.R. MV. Emulsions. Ø Fundementals of Food and Nutrition 2001 by Sumathy. carbohydrates. 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.Rajagopal Publisher New Age International
Unit – V
Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. Lakshmi.Swaminathan Publisher Papco. general health and fitness. Hygiene HACCP. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. Hygienic storage of food personal hygiene.Rao Publisher New Age International Ø Essential of food and Nutrition by M.B Publisher New Age International Ø Food Science by S. R. food hygiene. color-coding. Lipids.Mudambi 2005 & Shalini M.
Guest Accounts. Paging 4. Taking Down Messages In The Message Slip For The Guest 2.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306)
1. Stain Removal 10. 6. Preparation Of Night Audit Reports. Folios. Laundry 8. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Identification Of Fabrics 9. Theme Decoration – Birthday/Conference/Festival/Regional
. Flower Arrangement 7. Handling Of Telephone And Telephone Mannerism 3.
IV SEMESTER FOOD PRODUCTION PRACTICAL.II [CONTINENTAL]
CORE-VI (08U HM 4406) MENU 1
RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM
RICE BRINJAL & DRUMSTICK SAMBAR. POTTATO VARUVAL PAPAD PICKLE RAVA KESARI
LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS
DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN
RED MAKHANI GREEN
JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA
VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON
CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI
STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA
SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA
ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING
COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL
MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE
CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES
POMMES DE TETRE ANNA HONEY COMB MOULD
GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING
WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE
PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE
MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM
WAP of flour.functions and its uses in bakery
UNIT.types and their advantages / disadvantages Personal hygiene maintained in bakery
UNIT-II RAW MATERIALS USED IN BAKERY
Ø Flour.elementary knowledge.composition. function and its uses.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. Ø Yeast. flour test.V SEMESTER BAKERY & CONFECTIONARY THEORY
CORE-VII (08U HM 5407)
Ø Ø Ø Ø Ø Aims and objectives of bakery Organizational structure of bakery – small and large Equipments used.description and uses Oven. effect of over and under fermentation Ø Eggs. lean. low ratio cakes]
.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. gluten.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. high ratio. activity. PH value.
] Ø Beautiful Baking. glaze.
UNIT-V ICINGS AND OVEN TEMPERATURE
Ø Icing . Mathew[ vasan book depot. Bangalore] Ø Practical baking.
Ø Basic baking science & craft by S. marshmallow. fudge. royal.sultan Ø New complete book of breads. Ø Gum paste Ø Oven at different temperatures.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making.introduction Ø Types of icing-butter. NewDelhi.Bernard clayton[Fireside Rockfeller center. Newyork] Ø Baking made simple.Dubey F-10/5. marzipan. [hot.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. Bangalore
.M.C.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. chocolate. malaviya nagar. very hot. medium] Ø The oven temperatures for baking rich and lean cakes.C Dubey [ S.
V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408) MENU-1
JAM TART ORANGE MUFFINS CHECKED BISCUITS
VEGETABLE PUFFS MADELINES CAKES COCONUT BISCUITS
MILK BREAD PRALINE FINGER APPLE PIE
BREAD ROOLS PALMIERS SAND CASTLE
RAISIN BREAD CHICKEN-VOL-AU-VENT CREAM COOKIES
SWISS ROLL GARLIC BREAD FIG PIN WHEELS
BURGER BUNS BLACK FOREST CAKE CHEESE STRAWS
CROISSANT CHOCOLATE CAKE NAN KHATAI
COCONUT PUFFS YULE LOG MELTING MOMENTS
DANISH PASTRY PLUM CAKE VARKI
PIZZA FRUIT CAKE BANANA FLANS
BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS
• Describe the advantages of double entry system. Double Entry System .
Introduction to Accounting – Meaning – Concepts . Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only)
.Advantages – Journal entries –Ledger. costing and cost accounting. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • Describe the meaning and advantages of Trial Balance.
Trial Balance – Meaning .V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409)
After going through these Units the student will be able to • Explain the meaning. concepts and function of accounting. • Describe ABC Analysis. Final Accounts – Need . • Define cost.The Accounting function in the Hospitality Industry. • Define double entry system.Definition . • Demonstrate How to enter Trial Balance. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System.Difference between Trial Balance and Balance Sheet – Trading Account.Advantages – Preparation of Trial Balance. • Identify the need of final accounts. • Demonstrate how to journalise and post accounting entries. • 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.
Cash Budget & Flexible Budget)
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.UNIT-III
Hotel Cost Accounts . Cost Accounting . Methods of Inventory Valuation .Costing.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Beverage Cost Percentage and Occupancy Percentage)
Inventory Control – Meaning .Scope and Advantages of Costing – Preparation of Cost Sheet.Perpetual Inventory and Periodic Inventory – ABC Analysis. Cost Concept pertaining to Hotel Industry (Food Cost Percentage.Definition of Cost . Sales Budget.
Publisher Sultan Chand & Sons.REFERENCE BOOKS:
Introduction to Accounting – by T.
.N.S. New Delhi.S. Inst.Chand & Co. New Delhi Principles of Management Accounting Dr. Ltd.N.Chand & Co. Publisher S.Ltd. Publisher Dicky’s Enterprises.Pillai & V.Damitio Edn. Publisher S. Grewal.. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.Maheshwari. Schmidgall & James W. of the AHMA Cost Accounting – R. New Delhi.S. Mumbai. Bagavathi. Hospitality Industry Financial Accounting – by Raymend S.
V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410)
Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE
Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI
Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING
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
Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE
Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE
Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK
Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE
Ø POACHED FISH WITH HOLLANDAISE SAUCE
Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE
Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY
Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE
Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING
Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS
Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE
Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN
Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA
Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS
Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN
Ø ALMOND FRUIT SALAD
Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE
V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations
UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services
UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages
Ø Define tourism marketing Ø Identifying markets Ø Market organization
Ø Marketing strategy
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention
2 Hubburt Formula 1.1 Establishing room rates 1.6 Room Division budget report 1.1 Rule of Thumb approach 1.V SEMESTER
ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT
Planning and evaluating Front office operations 18.104.22.168 Operating ratios and ratio standards.22.214.171.124.4 Evaluating front office operations 1.3 Forecasting room availability budgeting for operations
1.5 Room division income statement 1.4.4 126.96.36.199 2.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate
.2 2.4 Hotel statement of income 1.2 Estimating expenses 1.4.1 Daily operation report 1.2 1.3.2 Occupany rates 1.4.1 Forecasting room revenue 1.3 Refering budget plans 1.4.3 Room Revenue analysis 1.
UNIT-II REVENUE MANAGEMENT
2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15
Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business
2.16 2.17 2.18 2.19 2.20 2.21 2.22
Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through
UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby
reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)
Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.
UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.
day. occupier. health and safety measures. Introduction object of law. Public utility service 2.strike. worker. 1. Social 2. Industrial Establishment. settlement. The various laws applicable to catering establishments.Wages. manufacturing process. award. Authorities under the act. deductions allowed
. Trade Union.2 The industrial Disputes Act 1947 Definition:. Employee.2 Study of Fixation of tariff for various taxes viz. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. Working condition. Tamil Nadu Catering Establishment Act. Definitions of factory. workman. Registration. 2. week. lockout. tiles. luxury. adult.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804)
1. powers of Inspectors. calendar year. surcharge. Employer.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. The Payment of Wages Act 1936. Factory Rules for payment of wages.4 Security.Scope. welfare. expenditure.
Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act.3 Trade union Act 1926 . retrenchment. Rights & privileges of regd. layoff. Definitions:. adolescent.
Fixation & Revision of WagesObligation of employers Administrative authorities.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Bonus vs.what is p.1 Mercantile Law The contract Act 1872 Definition. obligations of employer & employee adjudication of disputes. Short notes on gratuity Trust 2. 3.4 Law of insurance. illegal agreement. rights.9 The Payment of Gratuity Act 1972 Scope.3 The contract of Bailment Definition. 2. void arrangement.1. 2. performance (when a communication becomes complete legally) 3.8 The employees state insurance Act 1948 Scope. performance right of unpaid vendor 3. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.1. obligations and rights of employers& employee. bonus in case of new establishments. fire insurance/ burgle/ riots/ natural calamities
. Powers of Government 2.5 The minimum Wages Act 1948 Scope. performance Incentive. Contract Regulation (abolition) Act. validity of contract. Valid/void contract. Rights & duties of bailor & bailee inn keepers liabilities.1.10. Rights of workers
3. Apprenticeship Act.6 The Employees Provident Fund Act 1952. Requirements. Rights & obligations of employer & employee. contribution.2. 2. benefits. conditions & Warranties.2 The Sale of goods Act 1930 Definition.1.General principles.1 3.f.
1.1 4.3 4.1.1. Creation. Private Company.2 5.Meaning & effect.1.Fidelity insurance. Public liability Insurance.1.1 5.3 5.1 4.6 Consumer Laws The Consumer protections Act 1986 Applicability. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid
.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
5.1.1.Meaning & effect.2 4.1.
4.5 Types of Organization Company Law 1956: Definition.5 4. Formation Law of Agency : Definition.1 5.1.4 5.4 4.1. Public Company The Partnership Act 1932: Definition.
Page Setup. Print Options. Setting Tab Using Ruler.
. Setting Page Margins. Page Numbering. Spacing Between Paragraphs. Alignment Of Text. Clip Arts. Adjoining Page Numbering. Closing A File. Page Formatting. Colour. Redo. Deleting Page Numbering. Insert. Mouse Techniques. Cut. Undo. Key Board Method. Inserting A Page. Full Screen View. Saving The Text. The Grammar Checker. Saving The File To Disk.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411)
Microsoft Office 97/2000/Professional
Creating New Document . Editing Test. View. File. Master Document View. Table Commands Revisited In Detail. Function Key Techniques. Paste. Paste. The Spell Checker. Deleting Blank Lines. Opening A Non-Work Document. Indenting Paragraphs. Mail Merge. Character Highlighting. Justifying Text-Types & Tab Setting. Header & Footer. Auto Correct Check Up.Selection of Fonts. Redo. Printing In Landscape Or Portrait Orientation. Spacing Paragraph Line Spacing. Using Ruler To Set Indents. Undo. Size.Replacing Text. Tool Bar Method. Paper Size. Magnification. Left. Creating And Editing. Format. Increasing And Decreasing Indents. The Sanrus. Right. Page Views. Outline View. Setting Margins. Changing Type Style. Edit. Drag & Drop Method. Menu Method. Typing Over Test. Inserting And Deleting Pages In A Document. Tools. Inserting Pictures/Charts/Files. Normal Views. Print Preview. Page Layout View. Printing The Text. Keyboard Techniques. Cut. Moving And Copying Text. 200 M Control In Any View. Formatting A Text. Center. Checking Text. Correcting Text. Spell Check.
Printing Etc. Selecting With Mouse.
Working with Ms-Excel
Processing With Ms Excel. Formatting Work Book. Data Handling. Inserting A Chart. Auto Correct. Editing Data. Date 4 Time Entries. Of Excel In Word Dynamically. Entering And Editing Data. Linking The Chart Of Selected Block
Introduction to Power point. Combining Subtotals And Removing Subtotals. Font Selection. Editing. Inserting Columns And Rows. Entering. Mathematical Operator. Text. Lists In Excel. Default And Changing Default Settings. Un hiding. File Close. Sorting The Data. Charting And Mapping The Data. Copying. Inserting And Deleting Sheets From Work Book. Insert The Excel Selected Block Into Word Document. Using Mouse To Create A Formula. Opening And Saving Presentations.
Why Pictorial Presentation. Logical Or Comparison Operators. Entering Series. Starting New Work Book. Print Parameters. Creating Subtotals. Filling A Text Series With Auto Fill. Rearranging Work Sheet Data. Modifying Chart. Printing In Excel. Arranging.. Sorting. Deleting The Contents Of A Range Of Cell. Formatting Work Sheet.Types Of Views-
. Charting The Data. Format Style. Exponentiation And Percentage Operators. Sorting A Work Database. Starting Excel. Copying And Moving. Formatting Data. Techniques In Printing Excel. Copying With Tables To Excel. Filling A Number Series. Aligning Data. Spell Checking. Clearance And Replacing Contents Of A Cell. Linking Workbook To Workbook. Data Entry. Adding Drawing To The Chart.Ms Excel The Spread Sheet Spread Sheet An Introduction. Hiding. Mapping The Data. Generating. The Worksheet Selecting Cells And Ranges. Power Point Terminology-Getting Into Power Point-Creating. Entering Numbers. Creating The List. Chart Types. Creating A Database In Word.
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. Pate View. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging. Slide View. Change Font & Size.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements
. Embossing-Alignment The Text-Left. Slide Sorter.Management Information Systems . Master Views.4 hours)
Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS.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. Previewing & Rehearsing-Creating Animated Slides. Shadowing. Center.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.An Overview (Duration .Outline View. Copying and Pasting-Formatting Text.
Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .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 .Internet and Web Basics -by Ned Snell. T.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. Bob Temple.
Different cuts of poultry.1 2. aspic jelly and their uses. Ice Carving. Duties and responsibilities of the head and other staffs. galantine and garnishing them preparing of sauces.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. cold soup.1 Non Edible Displays-Butter Sculpture. curing and smoking of various meats. 1.
4. salads dressings.
3. mousse line mousse. Salt Dough. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery
.3 Equipments used-charcutiere. curer factors to be considered for selecting them.
UNIT – V
5. port.1 Definition and importance of Garde Manger – Section butchery. Veg/Fruit Carving. Butchery. terrines. other.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Cheeses-Varieties (International and Indian Varieties)
1. veal. lobster.2 2. Preparation of salads. fish and various uses in the kitchen with diagram and weights. placing indent and maintaining stock. accounting there of. 5. Preparation of various sausage salamis. Canapés. 4. prawn. cold kitchen and larder plan-layout and Hierarchy.1 Receiving and maintaining perishable commodities like crab. Issuing and receiving various materials. lamb. 2. 3. pates.
. The Lardu ctry. The art of Garde Manger 7.
4 2. Principles of Bunsen burner. switches & earthing.8 2. resistance power. sockets.6 1.9 1. series and parallel connections. Calculation of account of fuels used in catering industry and its cost factor. Organizational chart of maintenance department.2 1.10 1. single phase.7 1.4 1.
2. Short circuit.7 2. Safety precaution to be observed while using electrical appliances.11 Role & importance of maintenance department in hotel & catering industries.9 Electricity-fundamentals of electricity Definition of insulators.1 1. Energy sources-heat unit & heat transfer. Type of fuel-calorific value.
.3 2. Electric circuit-open & close.1 2. Energy and their units & relationship.2 2.6 2. Comparative study of fuels used in catering industry.8 1.
UNIT-II Electricity-fundamentals of electricity. fuses. current potential difference. Calculation of electric energy consumption.HOTEL ENGINEERING CORE-XIII (08U HM 6413)
UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT
1. Type of lighting-incandescent & fluorescent lamps. High pressure & low-pressure burners & corresponding heat output. conductors.3 1. double phase.5 2. three phase & its importance on equipment specification. Duties & responsibilities of staff in maintenance department. Liquid petroleum gas-properties Precautions while handling LPG. DC & AC.5 1.
Fire fighting systems.2.11 2.6 Preventive & breakdown annual program. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control
.10 2.5 a) b) c) d) 4. Cold & Hot water system used in hotel & catering industry. Fire detectors. water softening-Base exchange method.14 2.13 2.6 3. Flushing cisterns. Advantages & disadvantages. water tap.8 3. Water & sanitary system.11 Refrigeration & air conditioning Basic principle.1 3. traps. Various parts in general-preventive maintenance.3 3. Energy conservation methods & programmes adapted in hotel. Types of contracts. closets & pipes.2 3.3 4. Contract maintenance.
4.9 3.10 3.5 3.4 4. Types of refrigerant units. Conditions for comfort unit of air conditioning. Window & central air-conditioning.2 4.
Units of light-intensity & utility.12 2. Comparisons.7 3.1 4. Hardness in water. Boiling point & latent heat. Compressing type refrigeration system defrosting.4 3. Classes of fire & fire extinguishers.
4. Blood D. 5. Mumbai 3. care & maintenance.4 Paints and polishes-types & its advantages. steps. Miller and Jerome.5 Preparation of surfaces & application. 5. corridor etc. licenses and caterers. W.D.. The management of maintenance and engineering systems in hospitality industry.
1.B. John weley.a) b) c) d) e)
Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry
5. F. 5.C. 5. J. Borseink.1 Types of flooring. D.2 Types of wall finishes..3 Types of furniture.W English language book society
. Practical maintenance and equipment for hoteliers. Teach yourself-gas electricity Wilmay C. Gladwell 2. Modern maintenance Eleno. Tasa poxwala sons & co.
5 Selection . Job enlargement.Sources of recruitment selection procedures Manpower planning. type and uses Recruitment .1 3.2 3.3 3.Hierarchies .2 2.Types Vertical/Horizontal
2. Right sizing.Meaning.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance
.Application. Job rotation.4 3.Definition and formats Job Evaluation .1. Interviews .2 3.
2. Job description. Test .2 1.1.Types.1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502)
3.Types.Job analysis.1 2. Group Manpower Ratio.2.4 Job Design .3 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .1 1.1. General methods. Job enrichment Job Specification .
. Tripartite Arbitration Barriers of collective bargaining Grievance handling . Standing Order. Job satisfaction .8 4.
.2 4.4.(Methods) Performance Rewards ..4.2.Employees Satisfaction Survey . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.4.4.Reasons – effects.1.Bi-partite.4 3.1 3.2.3. House Rules.
4.10 4.2 3.Culture Change .1.3 4.4. definition Role of trade union in the Indian Scenario Collective bargaining .7 4.2 3.Types & effects.3 3.3.1..2..4 188.8.131.52 Industrial Relations Trade Unionism . Interpersonal and group dynamics.9 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .1.Industrial Relations Machineries ID Act Wage Settlements .4 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.5 4.4.1 3.6 4.1 3.2 3.5
Types of performance appraisals .184.108.40.206 4.3 3.4.1 4.1.4.Principles .3 3.1.Methods Role Status Rewards & Recognition .
4 Employee productivity 220.127.116.11.1.2 Systems 5. leave.3 Personal record.HRIS (Human Resource Info Syst.1.6 Other forms like ESI.7 Organising manpower through market. PF etc. size and diversity.1. product and services 5.) brief 5. span of control.1 Definitions 5. Medical. gratuity. technology.5 Manpower audit 5.1.9 HR Budget
.5.8 Flexible Manpower 5.1. 5.1
5. organizational objective.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
service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation 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.
Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry.
Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805)
UNIT-I Fundamentals of Marketing
Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market.
Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.
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.
Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. social responsibilities towards different group. Direct Sales.
UNIT-III Introduction to Promotional activities-The role of promotion-promotion
mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix.
Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.
UNIT-IV International Marketing-International Marketing-emergence of global
marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.
Selling and sales management-Definition-sales task-Determining the sales
force structure-Selecting sales person-Role of sales Manager Public Relations.
UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.advertising agency-media selectiontype of media-sales promotion.
SHERLEKAR.Marketing of services-Business-goals of business-growth of service
marketing-classification of service marketing-business ethics-current trends in marketing.
1. John G.
. 3.A. Marketing Management – S. Marketing Management-Rajan Nair. 4. 2. Advertising Management-Rajiv Batra.D. Marketing Management-Philip Kotler. Marketing Research-D. Sharma. Mayers.
VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806)
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
Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting
UNIT-III FACILITY SYSTEMS
Ø Building design. maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance
UNIT-IV SYSTEM MAINTENANCE
Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance
UNIT-V ENVIRONMENTAL MANAGEMENT
Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability
Sewage& tail pelmets.1 Uses 1. Blankets. Cornice.1
1.2 Source of Light 2. Composition.3. Size.2 Factors to be considered in selection of window treatment.4 Principles of Lighting 2. Balance.2. Draperies. Harmony. Blinds-Roller.1. Café Curtains. Bedspread quilt) 2.1. Rhythm
1.1. shape.1 Types of Bed & Sizes (Zeal Bed.2 Factors affecting the Colour scheme of a guest room
2. Valance.1 Light and types of Light 2. Bed linen.3 Kinds of Light 2.2
Proportion. Glass Curtains. Colour. Extra Bed.1.1. focal point ) Colour and colour scheme 1.
.1 Light and Light fittings
Design and type of design Elements of Design (Line. Venetian. Fold away Beds 18.104.22.168 Windows & Windows treatments Casements Curtains.5 Lighting for activities 2. Sofa Bed.3 Beds & Bedding Bolsters.1. Texture. Value) of Design (Scale.1 Types of Windows treatment. 2.2.2 Principles 1. Direction. Form. 2.2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE
1 Types of wall papers – (Spongeable. Cushions 3.2
Types of mattresses & Pillows with sizes (Interior spring Mattresses.Care. Needle punched Carpets. Glass Wall Covering.(wilton.3 Care & Maintenance 4. Lincrusta.1. Oriental) 3.2.
4.3 Care & Maintenance 3.2 Types of Construction 3.2Non-Woven .1 Furniture & Fittings
4.2 Major Furniture woods & uses 4.1 Types of furniture – (Built-in. Washable. Electro statically flocked carpets) 3.2.1. Fitted) 4. Metal wall covering) 4.1.(Tufed.1Woven .1 Types of Carpet 3.3 Fabrics & Commonly used fabrics 3.1 Carpets
22.214.171.124. Brussels & Cords.2 Uses & Disadvantages 3. Axminster. Loose covers. pile bonded carpets.2. Anaglypta. Care & Uses 4.1. Flock. Free standing.2.3 Soft furnishing 3.3. Wood Panelling.1 Classification of Fibre 3.1.2 Bedspreads selection .2.3.1. Wood grain.2 Selection.1.
.1 Curtains upholsteries. Uses.2 Fabric & Fibre 3. Rubber & Plastic Mattresses)
3.2 Wall & Wall Coverings Wood chip.2.3.
New Year. Brason & Margraret Lennox
.3 Floor & Floor Covering 4. Rules & Steps to be followed in flower arranging 5. Onam. Diwali. Free Style.3 Types of Flower Arrangement – Japanese.1.2 5. Wedding Reception. Hostel.1. types & functions Theme Decoration – Christmas.2 Purpose 5.3. Board Meeting
1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.3 Accessories. Birthday Party.3 Advantages & disadvantages 4. Advantages & disadvantages
126.96.36.199.1.2. Allen 3) Hotel. Care. Pongal. Hospital House Keeping – Joan C.3 Uses.1. Western.2 Types 4.1 Composition 4.4 Equipment. Traditional 5.1 Principles of Flower Arrangement 5.1 Flower Arrangement
5. College Annual Day.
Introduction to Hotel Industry and Various Department in Hotel and their functions. 8. Preservation and storing methods of raw materials and cooked food items 9. 6. Catering as a career and job prospects in the Industry 3. Safety and Hygienic procedures followed in food production department
. 5. 2. Equipments and utensils used in food production department 5. Types of Fuel. Preparation of ingredients. Organization structure of small. Aims and Objective of cooking food. Evolution of catering Industry and Brief Description of different types of catering Establishments. Menu – Definition (Menus followed in various catering Eastablishments. Different.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602
Unit – I
1. Medium and large Hotels. Types of plans in Hotel 6. Points to be considered while selecting raw materials (Veg. 4. organization structure of food production department – duties and responsibilities of personnel 7. 2. 3.
Unit – II
1. Milk Products and meat) 4. Methods of cooking.
Organization structure of front office department and their duties and responsibilities 3. duties and responsibilities of personnel 6. Different types of cutlery. Cleaning Equipments and agents used in Housekeeping dept. 4.Unit –III
1. Types of rooms and their reservation & Cancellation procedure 4. and responsibilities of personnel. 3. Importance of front office department 2. Western culinary terms
. Organization structure of food & Beverage Service Dept. Attributes and attitudes of good waiter. Organization structure of housekeeping dept. Importance of food & Beverage Service Department 2.
Unit – IV
1. Importance of housekeeping department 5. Crockery and Glassware used in food and beverage service department. Types of service 6. 5.
1. Plain sponge 10.
1. Modern Cookery for Teaching and Trade – vol. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications)
4. Chinese & Continental) 2. North Indian Gravy _ 2 varieties 6. South Indian Dishes – 5 Varieties 5. Pulao – 5 Varieties 3. Cutlets & French fries 9. Fish – 3 Varieties 7. Theory of Cookery – Krishna Arora (Frank Brothers & Company . New Delhi) 3. I & II – Thangam E-Philip
(orient Longman publications) 2. Chicken – 3 Varieties 8.
Graw Hill Publications). Soup 5 Varieties ( Indian. Fried rice _ 3 Varieties 4.