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.

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

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. Silver Room or Plate Room – Layout & Equipment & Use. English/Russian . French/American 2.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 UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use.

UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K.T. manual. Tea. Computerized .O. Basics of Banquets. Basics of Room Service 5. Cocoa Ø Refreshing – Aerated. Indian Thali / Leaf Service 4.3. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.

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

Veal. -Texture of food.Classification . CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. Sauces.classification..Recipes for mother sauces .Preparation of Ingredients. Port. Components Accompaniments & Garnishes – Definition and 10 examples in each.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Classification. UNIT-IV SELECTION. and colour present on them.Classification with examples.Derivatives – 2 examples in each . Beef) Ø Poultry MISE-EN-PLACE. and cuts of vegetables.Mixture of Ingredients. pigments. effect of heat on vegetables. CLASSIFICATION. UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups. .

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

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

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

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

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

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

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

Ø Registers maintained in department Ø Safety and security .

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

Bus. upholstered surface. wood) 2. Identification of cleaning tools and cleaning agents 2. cleaning 2. Public area cleaning 7.3 Mopping 2.. plastic. Train.1 Lobby.1 Dusting 2. 6.4 Scrubbing 2. glass.1 working individually 3. Cleaning frequencies 4. evening attention 6. earthen ware.2 Sweeping 2. dinning hall . Guest room cleaning 6. ceramic. wooden furniture. Organizing cleaning 3.7 Spot cleaning 3. chrome.5 Polishing (Metal.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines.4 Room inspection 7.1 Bed making – Morning attention. reception.2 Weekly cleaning 4. floor surfaces.3 Periodic cleaning 5. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. floor.2 Room cleaning 6. corridor.2 working in teams 3. porcelain. Theatres etc.) 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. Cleaning of various services Metal – Brass. star case. Stainless steeel.3 working in groups 4.1 Daily clening 4.6 Vacuuming 2. laminates.3 Bath room cleaning 6.

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

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

Medu vadai / sambar vadai / curd vadai / masala vadai 6. Egg (all varieties) . Idli / dosa / uthappam 2. Poori bhaji 4.1. Bread butter / jam / marmalade / toast 8. Aloo paratha 5. Kitchadi (rava) 7. Pongal / sambhar / chutney (3 varieties) 3.

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

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

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. recent Ø Pronoms de’monstratifs : celui.. celle.130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58. Ceux. conse’quence. ceci. future proche.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. Grammar Ø Enchainement des ide’es (opposition. cause.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . passé. 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. but) Ø Quelque chose – ne ….

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

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

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

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

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

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

Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.3 Periodic cleaning .1 Dusting 2. Fire. floor. 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. suicide. wood) 2.3 Working in groups 4 Cleaning frequencies 4.1 Working individually 3.3 Mopping 2.1 Daily cleaning 4.7 Spot cleaning 3 Organizing cleaning 3. Bomb threat.2 Weekly cleaning 4.4 Scrubbing 2.  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 2.6 Vacuuming 2. Robbery.5 Polishing (metal.2 Sweeping 2. Death.2 Working in teams 3.

e.1 Bed making . Evening attention 6. restaurants. Bardi Michael L. Kasavana Richard M. processing reservation • Receiving & registering of F I T groups crew. ceramic.t. Hotel Front Office Management Front Office Proceedings James A. furniture and fixture. amendments. • Etiquettes body language. stainless steel. corridors. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. glass.5 Cleaning of various surfaces 5. cancellation. grooming and greeting • Situations handling (over booking room change.3 Bathroom cleaning 6. mosaic. turn away) REFERENCE BOOKS: 1. chrome. carpet) 6 Guest room cleaning 6.1 Metal – brass. porcelain. Brooks Ahla . plastic. wood.c.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. earthen ware. • Forecasting of rooms • Taking reservation. VIPs through role play • Extempore for polite speaking. • Improving the conversational skills and mannerism.Morning attention.2 Room cleaning 6. staircase. 2. laminates.4 Room inspection 6. floor – cement.

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

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

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

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

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

Ø Floor. 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 . They know about the various control tools. 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. Walls and Ceilings Ø Design development Ø Heating. and methods of control. Various bar procedure and the legal requirements for bar and discussed.

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 .

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

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

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

IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses.parfait. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France. 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 .

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

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

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

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

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

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 .

types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. types.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.description and uses Oven. lean. Ø Yeast. effect of over and under fermentation Ø Eggs. high ratio.functions and its uses in bakery UNIT.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.composition. low ratio cakes] . PH value. gluten. 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.elementary knowledge. flour test. WAP of flour. activity.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.

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

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

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

Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.N.S.Pillai & V. . Ltd. New Delhi Principles of Management Accounting Dr. Mumbai. New Delhi. New Delhi. Publisher S. Publisher Dicky’s Enterprises.REFERENCE BOOKS: Introduction to Accounting – by T. of the AHMA Cost Accounting – R.Chand & Co. Hospitality Industry Financial Accounting – by Raymend S.Maheshwari. Grewal. Publisher S. Bagavathi. Inst. Schmidgall & James W.S. Publisher Sultan Chand & Sons..Chand & Co.Damitio Edn.S.N.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 Forecasting room revenue 1.3 Forecasting room availability budgeting for operations 1.1 2.4.2 Hubburt Formula 1.3 Refering budget plans 1.4.5 Room division income statement 1.4.2 Estimating expenses 1.1.4.4 2.1 Daily operation report 1.2 1.3 Room Revenue analysis 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4.6 Room Division budget report 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4. UNIT-II REVENUE MANAGEMENT 2.1 Rule of Thumb approach 1.1.1 Establishing room rates 1.3 2.4 Evaluating front office operations 1.4 Hotel statement of income 1.3.2 2.3.2 Occupany rates 1.3.7 Operating ratios and ratio standards.3.4.

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.

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

1.what is p.10. rights.1. 2. Contract Regulation (abolition) Act. Fixation & Revision of WagesObligation of employers Administrative authorities.1.1 Mercantile Law The contract Act 1872 Definition. contribution. 3.2. Short notes on gratuity Trust 2. bonus in case of new establishments. obligations and rights of employers& employee. performance Incentive. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. Apprenticeship Act.3 The contract of Bailment Definition.9 The Payment of Gratuity Act 1972 Scope.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Rights & duties of bailor & bailee inn keepers liabilities.1 3. performance right of unpaid vendor 3.2 The Sale of goods Act 1930 Definition. benefits. Rights of workers UNIT III 3. fire insurance/ burgle/ riots/ natural calamities . Valid/void contract. 2. Rights & obligations of employer & employee.General principles. 2.4 Law of insurance. conditions & Warranties. illegal agreement.1. validity of contract.6 The Employees Provident Fund Act 1952. void arrangement.f. Bonus vs. Requirements. obligations of employer & employee adjudication of disputes.5 The minimum Wages Act 1948 Scope. performance (when a communication becomes complete legally) 3.8 The employees state insurance Act 1948 Scope. Powers of Government 2.

1 5.1. Creation. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.1 5.2 5.Meaning & effect.1.1. Private Company.1.4 4.1.1.1 4.Fidelity insurance.1.1.Meaning & effect. Public liability Insurance.1 4.5 4. Public Company The Partnership Act 1932: Definition.4 5. Formation Law of Agency : Definition.6 Consumer Laws The Consumer protections Act 1986 Applicability. UNIT IV 4.2 4.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .3 5.1.3 4.1.5 Types of Organization Company Law 1956: Definition.

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

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

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

Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications.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 .Michael Clark Pearson Edition.Internet and Web Basics -by Ned Snell. T. . Bob Temple.

Butchery. fish and various uses in the kitchen with diagram and weights. Duties and responsibilities of the head and other staffs. UNIT-II 2. Preparation of various sausage salamis. UNIT-III 3. UNIT-IV 4. port. curer factors to be considered for selecting them. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . Ice Carving. 1. balantine. accounting there of. lamb. Preparation of salads. Different cuts of poultry. 5. Issuing and receiving various materials.1 2.1 Definition and importance of Garde Manger – Section butchery. aspic jelly and their uses.2 2.VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger. Veg/Fruit Carving. terrines. 3.3 Equipments used-charcutiere. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. cold kitchen and larder plan-layout and Hierarchy. Salt Dough. prawn. placing indent and maintaining stock.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. UNIT – V 5. mousse line mousse. galantine and garnishing them preparing of sauces. cold soup. salads dressings. 4. Canapés. pates. lobster. 2.1 Non Edible Displays-Butter Sculpture.1 Receiving and maintaining perishable commodities like crab. veal. curing and smoking of various meats. other.

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

resistance power.5 1. series and parallel connections. Liquid petroleum gas-properties Precautions while handling LPG. High pressure & low-pressure burners & corresponding heat output. single phase. sockets.4 1.9 Electricity-fundamentals of electricity Definition of insulators. Safety precaution to be observed while using electrical appliances.8 1. Short circuit.6 1. . fuses.7 1.7 2.2 2. Calculation of account of fuels used in catering industry and its cost factor. 2.1 2. Energy sources-heat unit & heat transfer. Principles of Bunsen burner.2 1.6 2. Duties & responsibilities of staff in maintenance department. switches & earthing.8 2. Electric circuit-open & close. Calculation of electric energy consumption. current potential difference.3 2. conductors.9 1.11 Role & importance of maintenance department in hotel & catering industries. Type of fuel-calorific value. DC & AC.4 2. Energy and their units & relationship. UNIT-II Electricity-fundamentals of electricity. three phase & its importance on equipment specification.10 1.5 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.1 1. Type of lighting-incandescent & fluorescent lamps.3 1. double phase. Organizational chart of maintenance department. Comparative study of fuels used in catering industry.

8 3. Water & sanitary system.5 3.2 4. Hardness in water.7 3.13 2.15 Units of light-intensity & utility.11 Refrigeration & air conditioning Basic principle. Various parts in general-preventive maintenance. Compressing type refrigeration system defrosting. Advantages & disadvantages.1 3. closets & pipes.3 4.4 3. Fire detectors.10 2. Cold & Hot water system used in hotel & catering industry. Types of contracts.14 2.6 3.4 4. Conditions for comfort unit of air conditioning. traps.5 a) b) c) d) 4. Comparisons.11 2.9 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .2 3.3 3. Boiling point & latent heat. UNIT-IV 4.2. Fire fighting systems. UNIT-III 3.12 2. Energy conservation methods & programmes adapted in hotel. Contract maintenance. Flushing cisterns. water softening-Base exchange method.1 4. Types of refrigerant units.10 3. Classes of fire & fire extinguishers. water tap.6 Preventive & breakdown annual program. Window & central air-conditioning.

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

Right sizing. 2.Job analysis.Hierarchies .Definition and formats Job Evaluation .1. UNIT-III 3.4 3.2 2.4 Job Design . Job rotation. Interviews .Types Vertical/Horizontal UNIT-II 2.3 2.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .1 1.Sources of recruitment selection procedures Manpower planning. Group Manpower Ratio.Meaning.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Types.Types. Test .1 3.2 3. type and uses Recruitment . General methods.1.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .5 Selection . Job enrichment Job Specification .3 3. Job enlargement.2.1.2 3.1 3.2 1.1 2. Job description.Application.1.

Reasons – effects.Culture Change .2 4. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .4.1 4.5 Types of performance appraisals . UNIT-V ..3 4.4. Job satisfaction .1 4.Principles .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.10 4.7 4.4.2 3.1 3.Employees Satisfaction Survey . Interpersonal and group dynamics.9 4.2.5 4.4.1 3.Industrial Relations Machineries ID Act Wage Settlements .(Methods) Performance Rewards .3 3.4..1.3 3..1.4 3. UNIT-IV 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .4.Types & effects.3.1 3.1.2.4.11 Industrial Relations Trade Unionism .2 3.1.1.1.Methods Role Status Rewards & Recognition .1.3. Standing Order.4 4.4.1.1.8 4.2 3. House Rules. definition Role of trade union in the Indian Scenario Collective bargaining .2. Tripartite Arbitration Barriers of collective bargaining Grievance handling .6 4.1.Bi-partite.4 3.1.2..3 3.

organizational objective. technology. span of control. Medical.1.1. product and services 5.8 Flexible Manpower 5.1.5.1.1 Definitions 5.1.1.1. leave. 5.4 Employee productivity 5. size and diversity.1.6 Other forms like ESI.HRIS (Human Resource Info Syst. gratuity.5 Manpower audit 5.7 Organising manpower through market.1. PF etc.1 Personnel Management 5.2 Systems 5.) brief 5.9 HR Budget .3 Personal record.

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.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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. 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. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. .

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advertising agency-media selectiontype of media-sales promotion. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. . UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. training. 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. Direct Sales. Sales Promotion. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. 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. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.

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

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

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

1.1.1.2 Principles 1. Composition. Bed linen.1. Venetian.1 Design and type of design Elements of Design (Line.1 Types of Windows treatment. Texture. Direction. focal point ) Colour and colour scheme 1.1 Uses 1. Extra Bed. Glass Curtains.3 Kinds of Light 2. Balance. Bedspread quilt) 2. Fold away Beds 2.2 Windows & Windows treatments Casements Curtains. Harmony.1 Light and Light fittings 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2.2 Factors to be considered in selection of window treatment.1 Types of Bed & Sizes (Zeal Bed. Draperies.1 Light and types of Light 2. Café Curtains. 2.3 Beds & Bedding Bolsters.1.2 Proportion.1 1. Rhythm 1. Colour. Sofa Bed.3.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1.2.2 Source of Light 2.1.2.2. Size. Blinds-Roller.2. . Cornice. 2.4 Principles of Lighting 2. shape. Form. Value) of Design (Scale. Valance. Sewage& tail pelmets.5 Lighting for activities 2. Blankets.

(Tufed. UNIT IV 4. Free standing. Fitted) 4.1 Types of wall papers – (Spongeable.2.1Woven . Flock.2 Wall & Wall Coverings Wood chip. Brussels & Cords.1.2 Uses & Disadvantages 3.2.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1. .1. Electro statically flocked carpets) 3. Oriental) 3. Lincrusta. Wood Panelling.1 Classification of Fibre 3.3.1. Loose covers.2 Major Furniture woods & uses 4.3 Care & Maintenance 3.1 Carpets 3.1.3 Fabrics & Commonly used fabrics 3.2Non-Woven .2 Bedspreads selection . Metal wall covering) 4.1.1 Curtains upholsteries.Care.1.3 Soft furnishing 3.2 Selection.1.3. Needle punched Carpets.2.3 Care & Maintenance 4.3.2.2 Types of Construction 3.1 Types of furniture – (Built-in. Rubber & Plastic Mattresses) UNIT III 3. Cushions 3. Uses.1 Furniture & Fittings 4.1.(wilton.2 Fabric & Fibre 3. Anaglypta. Wood grain. pile bonded carpets.1. Axminster.1 Types of Carpet 3.2. Glass Wall Covering. Washable.2. Care & Uses 4.

3 Floor & Floor Covering 4.1 Composition 4.1 Principles of Flower Arrangement 5. Allen 3) Hotel.1. New Year.3 Types of Flower Arrangement – Japanese. Brason & Margraret Lennox . Wedding Reception. Pongal. Free Style.3 Uses. Hospital House Keeping – Joan C.1. Hostel. Onam.2 Purpose 5. Advantages & disadvantages Unit V 5. Birthday Party.1.2 Types 4. Traditional 5.4. Care.3.1 Flower Arrangement 5. types & functions Theme Decoration – Christmas.2 5.1.3.3. Western.3 Accessories.3 Advantages & disadvantages 4. Rules & Steps to be followed in flower arranging 5.2. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Diwali.4 Equipment. College Annual Day.

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

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

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

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