This action might not be possible to undo. Are you sure you want to continue?
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
Rail. UNIT-II 1 Classification and Enumeration of Service Equipment with Brand names - Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder .I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Restaurants. o Management’s expectations. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets.Hotels. Private hospitals. Airlines. Motels. Pubs. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Resorts. discotheques. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Sank bars. Sea Catering. Parlors. Fast food restaurants. Mobile.
relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. French/American 2. Silver Room or Plate Room – Layout & Equipment & Use. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.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 .Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. English/Russian .
3. Computerized . UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee.T.O. Basics of Banquets. Basics of Room Service 5. manual. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Indian Thali / Leaf Service 4. Tea. Cocoa Ø Refreshing – Aerated. 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.
thawing – safe ways. Ø Kitchen Hygiene – Standard sanitation operation procedures. equipment sanitation. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. storage-dry and wet. Heavy Ø Safety procedure in handling Equipment. advantages and specifications. use of disposable gloves. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . Deep freezer. colour coding of boards. controlling Infectious diseases. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. FIFO. Medium. Ø Moist heat. record keeping. triple sink method of washing. prevention of cross contamination. temperature danger zone. holding temperature. calibrating and various types. dish washing machine. Ø General Layout of Kitchen in small. cutting board sanitation. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. UNIT-II Aims & Objectives of cooking food. Date coding. vegetable disinfections with chlorine. use of thermometers. blanching. Ø Oil as Medium with examples.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. Ø HACCP temperature standards – Cold storage. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. Ø Personal hygiene – Food safety standards for employees. reheating and cooling. Why proper hand wash is essential. medium and large Hotel Ø Different Equipment used in Production – Light. Types.
UNIT-IV SELECTION.classification. effect of heat on vegetables. -Texture of food. Port.Derivatives – 2 examples in each .Mixture of Ingredients.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Recipes for mother sauces .Classification. Components Accompaniments & Garnishes – Definition and 10 examples in each.Preparation of Ingredients. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. .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. pigments. Veal. and colour present on them. CLASSIFICATION. and cuts of vegetables.Classification with examples. Beef) Ø Poultry MISE-EN-PLACE. Sauces..
Bengal. Rajasthan. Specialty Indian Cuisines: . b. Punjab. b. Dum-Pukth.UNIT-V Introduction of regional cuisine (North. Gujarat. e. Chettinad Specialty Indian Community cuisine: . Jain. Goa. Andhra Pradesh. Bohri.a. d. Hyderabadi. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. c.a parsi. Karnataka. South. Brahmin . Maharashtra. Moghalai. d. Kerala & Tamil Nadu.
White Stock ii.Pork & Beef. Allemande. ) v. Bechmale( Mornay. Veloute(Supreme. DEMONSTRATION: i. Darne. Paupiette. Identification of Raw Materials. Espagnole( Madeira.Shred. Tomato(Creole. Paysanne. parsley. Boorani Raita 5.Supreme. Brown Stock iii. Fruits. Fish Stock iv. Bearnaise) vi. iii.) DEMONSTRATION & PREPARATION STOCKS i.Jardiniere. CUTS OF FISH : Fillet. Hyderabad 1. CUTS OF VEGETABLES: Julliene. Dices. sauce) ii.CUTS OF POULTRY & JOINTING OF CHICKEN iv.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.) iv. i. Double-Ka-Meetha . Cubes. Italienne. Delice. Troncon. Charcutiere) iii. CUTS OF MEAT (Lamb.Mignonette. . ii. Hollandaise (Paloise.Mirepoix.Concasse. Mirchi-Ka-Salan / Bagara Baingan 3.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Goujons. sauce. Macedoine. Vegetables. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Fish. Gosht Briyani 2. Dum-Ka-Murgh 4. Herbs.
Gajar – Ka-Halwa Kashmir 1. Puran Poli . Lassi 2. Dahi Shorba All Varieties of Chat Items 2. Nei Choru. Aloo Paratha Makkai-Ki-Roti 3. Machli Amritsari 5. Paneer Makhni Dal Makhani 4. Meen Moilee 5. Mutton Roganjosh 3. Kashmiri Pulao 2. Avial 3. Vangi Bath 3. Ada Pradaman Punjab 1. Samba Soru (Red Pounded Rice) 2. Rajma Gogji 4. Kahmiri Khameeri Roti 5. Goan Fish Curry 5. Mutton Kolapuri 4.Kerala 1. Erucherry 4. Pudina Pulao 6. Adrakwala Murgh Maharashtra 1.
toi etc Ø Le passe’ compose’.55) Les villes touristiques en France. Les plats francais et les plats de votre pays 2. venire. pouvoir vouloir Ø Interrogation : qui . quand. ou’ Ø Les pronoms toniques : moi. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. Comment preparer un plat Les Couleurs ( Ref to Page 82) . partire. quand. faire. que. de Votre pays (Ref to Page 13.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. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. que. sortir. ou Ø Les pronoms relatifs simples : qui.
rosamund moon & penny stock . Middlesex 1983. English Course. Linguaphone Institute. Collins Cobuild English language Dictionary. 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.. ed. place of picnic and sigh seeing – preparing speech. REFERENCE BOOKS: 1.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. Gwyneth fox. thing. Penguin to functional English. Peter watey jones. hotel reservation food. Impact. London 1970 2. penguin 3. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH.
Taking orders 10. Burnishing 4. 14.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. Laying & relaying of table cloth 6. Sugar pot. polishing methods silvo. and other small equipment’s 3. Laying up of table for various meals and menus 7. Silver service & Clearance course by course 11. Service of Non-Alcoholic beverages 12. Forks. Presenting & Settling of bills (Cash & Credit) 13.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Drawing of various types of spoons. Tea pot. 1. Methods of cleaning and upkeep of silver. Receiving the guest (Procedures) 9. Familiarisation and handling of Equipment’s 2. Frilling . Coffee pot. Different type of Napkin Folding 8. Arrangements of side board 5.
K & F. Public area operation Sequence of housekeeping functions and lost & found 1. Daily cleaning UNIT-V H.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Spring cleaning 3. Weekly cleaning 2. Guest floor operation 2.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303) UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY Ø Hotel classification Ø Types of rooms & configuration of rooms UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship UNIT-III FRONT OFFICE DEPARTMENT Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities UNIT-IV HOUSEKEEPING DEPARTMENT Classification of cleaning equipments and agents Operational areas of housekeeping department 1.
Ø Registers maintained in department Ø Safety and security .
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 Receiving and registering the Guest. V. Ø Baggage handling procedures Ø Front office cashiering procedure. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Rack Rates.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. Using the guest History System.I. 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.T. 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.P) Knowledge of. Ø Knowledge of Traiff Basis of charging. V..P. Pre registration activity. Tariff fixation. Groups.I. Rates offered Maintain and Use of the Guest Information Directory.
Train. dinning hall . porcelain.) 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. wooden furniture.2 Sweeping 2. Organizing cleaning 3. Cleaning frequencies 4.3 Mopping 2.7 Spot cleaning 3. evening attention 6.1 Lobby.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. wood) 2.4 Room inspection 7..6 Vacuuming 2. Stainless steeel. floor.3 Periodic cleaning 5.1 Bed making – Morning attention. ceramic. Bus. plastic. cleaning 2. Cleaning of various services Metal – Brass.2 Weekly cleaning 4. reception. floor surfaces.2 working in teams 3.3 working in groups 4.1 Dusting 2. Public area cleaning 7. star case. 6. glass.3 Bath room cleaning 6.1 working individually 3.1 Daily clening 4.4 Scrubbing 2.2 Room cleaning 6. upholstered surface. Identification of cleaning tools and cleaning agents 2. corridor. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. Guest room cleaning 6. chrome. laminates. earthen ware. Theatres etc.5 Polishing (Metal.
K. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Preparing Housekeeping register and reports REFERENCE BOOKS 1. R. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .8.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. III Edition . BHATNAGAR : FRANK BROS & CO. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. First Aid procedure 9. 5. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. 7. Fire prevention procedure 10. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S.K. 4.By Dr. : 2005 2. Singh HOTEL. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. BARDI : JOHN WILEY & SONS. INC : II Edition – 1996. 3.
Goa Fish curry 5. Sambar 7. Kozhi Rasam 2. Yeravaruval 3. Beans Usili 6. Chicken Chettinad 4. Rasmalai 5. Bibinca Breakfast Menu .By Sudhir Andrews - Bengal 1. Pusanikai Halwa Goa 1. Uralai Roast 5. Gulab Jamun Tamil Nadu 1. Xacutti 4.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Samba Soru 8. Ghee Bath 3. Macher Matha Moonger Dal 4. Doi jhol 2. Mutton Vindaloo 3. Veg. Macher jhol. Sea food rice 2.
Idli / dosa / uthappam 2. Aloo paratha 5.1. Egg (all varieties) . Bread butter / jam / marmalade / toast 8. Poori bhaji 4. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Pongal / sambhar / chutney (3 varieties) 3. Kitchadi (rava) 7.
Advantages and disadvantages. Special Keys. Clock Speed. Creating database file. record. Real time clock. Origin and history Various types. Binary terms. Operating Application (higher Level Languages/Utility). Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. ASCII Code Ports (Serial & Parallel). Logical. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Chips. Control cards. Date) Width. . Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Memo. Naming field. Types (Character. CGA Card KEYBOARD OPERATION Special symbols.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Manipulating date. Software. file-types of files. Numerical. Hardware. Dbase III plus. Same structure. Field. Input & Output devices Storage devices.
display all / display.Microsoft Corporation . Edit. Understanding Dbase III Plus by Alan Simpson. Copy a structure. Exercise-IX Indexing. Entering a memo. Edit Record (backspace. 4. of any field. 3. Display structure. Generating & Printing tale. Locate and continue. Exercise-X Search. Exercise-XI Create a database file with name. Skip. Exercise-VIII Use the following commands-Goto. Quit. Inserting Field. REFERENCE BOOKS: 1. Display Status. Saving a memo. 2. display. Save.Modify Structure. Rename in a file. Insert and recording in a field. using. Manual of Dbase III plus. Exercise-XIII Creating. Exercise-XII Label Creating. Retrieve the structure created in Exercise-I. Moving between Records. Global replace and Change. Pak. list.K. del). Calling directory in Dbase. Taxali. Delete / erase a file. Browse. Enter data. Append. Viewing data. MS-OFFICE. Append. Display a memo. Deleting Field. Changing default drive. Changing the type of width etc. Sorting. Del.. Append. generating and printing a report form. Printing. DBASE III Plus Made Simple-R.
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. Grammar Ø Enchainement des ide’es (opposition.. but) Ø Quelque chose – ne …. Ceux. recent Ø Pronoms de’monstratifs : celui. ceci. cause. future proche. passé. conse’quence.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) .rien: Quelqu’un……ne……personne Ø Pre’sent progressif. 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.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.
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. 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 .
Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern. .
upholstery and cushions) Linen room Ø Activities of a linen room. Ø Location. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. bed spreads.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. towels & bathmats.Classification of linen Ø Items classified as bed linen and bath linen. pillow slips. 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 .
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 . sour. finishing. arrival. bleaches. rinsing. unloading. loading washing. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. built soap detergents. weighing. airing & storing. enzyme action detergents. conditioners. spotter cum presser. laundry clerk. valet runner. washing. sorting. [Calendar/steam press] folding. dry cleaning supervisor. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. transportation. Ø Stages in wash cycle (flush-suds-bleach. rinse and sour & soft-extract. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. starching. hydro-extraction. spotter. tumbling.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. shift-in-leader. transfer and use).UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager.
Cash advance. Accounttransfer. Accounts allowance. Account Correction. House limit. Encashment of Foreign Exchanges.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.Floor limit. Semi . part settlement of in house guests Ø Account maintenance: Charge purchase.UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. dully automated Ø Credit monitoring .referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Ø The role of the night auditor Ø Cross .
focal point.Ø Balance all departments Ø Verify room rates Ø Verify No. texture. 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. scale. design. repetition. 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. freestyle) Ø Principles of flower arrangement. rhythm. balance. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. Room key Security system . Japanese.
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. Fire.2 Sweeping 2. Death.7 Spot cleaning 3 Organizing cleaning 3.3 Working in groups 4 Cleaning frequencies 4.2 Working in teams 3. 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 2.4 Scrubbing 2.1 Dusting 2. Bomb threat.6 Vacuuming 2.1 Working individually 3.2 Weekly cleaning 4. wood) 2.5 Polishing (metal.1 Daily cleaning 4.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. suicide.3 Periodic cleaning . floor. Robbery.3 Mopping 2.
stainless steel. restaurants. ceramic. porcelain. corridors. • Forecasting of rooms • Taking reservation. cancellation.1 Metal – brass.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.1 Bed making . Bardi Michael L. processing reservation • Receiving & registering of F I T groups crew. Evening attention 6.2 Room cleaning 6. amendments. • Improving the conversational skills and mannerism. VIPs through role play • Extempore for polite speaking.4 Room inspection 6. • Etiquettes body language. Brooks Ahla . floor – cement. Kasavana Richard M.t. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. grooming and greeting • Situations handling (over booking room change. staircase. glass. laminates.5 Cleaning of various surfaces 5.Morning attention. 2.c. earthen ware. chrome. turn away) REFERENCE BOOKS: 1. furniture and fixture. Hotel Front Office Management Front Office Proceedings James A. carpet) 6 Guest room cleaning 6. wood. mosaic.3 Bathroom cleaning 6. plastic. e.
Rice Flour) II. traditional dishes. types of equipment’s methods of presentation. chaud. Menu. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. Study on the following cuisines with importance given to choice of ingredients. specific methods of cooking and accompaniments. salads. Thickening Agents (Coconuts. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Cold food preparations and presentation-hors d’oeuvres. Different sections-pantry. Thai and English cuisines. High Tea & Dinner. and its working. Cashew nuts. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. White IV. Nellai.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. Buffet Menu. Besan Flour. froidsalads and salad dressing. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. Green III. Lunch. .Breakfast. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. aspic. sandwiches. Khus Khus. creating ambiance.
UNIT-IV Introduction to large scale (Volume Feeding) Food production. Ballantine. Off Premise Catering. Industries Parameters for Quantity Food Production Types of Indents. lighting Water supply. Ease of Service Incorporation of leftovers. staffing equipment. transport and method of cooking. Principles of planning a menu. ventilation. different occasions: Marriage. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . New year. Design and layout for kitchen-work flow allocation-workspace. Railways (Base Kitchen. plumbing walls tiles and ceiling. storage pots and pan wash and ancillary areas. Galantine. Pre preparation. Hotels. Menu for Diwali.Format and its purpose. Detail study of the following in regard to planning a menu. Types of menu. Cost. Mousse. Ease of Preparation. Terrines. forcemeat. structure. Festivals like X-mass. Reception. Theme. Lunch. receiving. stores. Salami and sausages. cyclic menus. High tea & Dinner.Cold cuts-pates. Buffet presentation menu and types of food. Refreshment Rooms and Platform vending) Motorways and sea (Cargo.purchase. Conversion of recipes for quantity Food Production. Hospitals. Transport Catering: Airlines. preparation sale Food Costing and Cost management . Sports Meet. Pantry Car. Birthday. Environment hygiene – site location. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . Buffet Menu – Breakfast. Onam.
store ledger. bin cards. buffer stock lead-time. bin card. Portion control FIFO .Standard purchase specification Yield testing Inventory. inventory taking – par stock.
layout. Calculating space for set up of tables. (OHP. Banquet Introduction Ø Organization structure .Layout of a Banquet Department – Duties and responsibilities of each staff. Addressing & preparing toast and order of service. Off-premises Catering (Out catering) . Kaleidoscope . Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. flipcharts.format and purpose Ø Compiling & making special Banquet menus.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit.Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail.Booking and organisation of formal functions to include – facilities offered . the students will have a knowledge about the Banquet department and its function. Multi media projector. Specialisation of Off .Tabling seating arrangements. Allotting stations. Audio visual aids.Secretariat service.F. Slide projectors./Lunch Dinner). Ø Banquet function prospectus .premises catering to be . conference menus and state banquets. PA system. Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Formal Functions Ø An introduction .
Ø Gueridon Service . Steak Diane) Ø Planning of Bar .Bar Equipment's .Selection and Purchase of Equipment .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Linen ware .Interior decoration etc.Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Taking order for Gueridon Service .Atmosphere . Crockery and Glassware's . 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 .UNIT-II BASICS OF MENU ENGINEERING.The Gueridon (lay out diagram) – An introduction to carving .Special Equipment's used . Planning for a Bar will also be discussed at the end of the unit.General points to be remembered while serving from a gueridon .Cutlery.Care & Maintenance of equipment .Designing of Bar .Furniture and Furnishings .Introduction Ø Introduction .Sequence of service .Allocation of Area . .
Ø Floor. Walls and Ceilings Ø Design development Ø Heating. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods . and methods of control. They know about the various control tools. Various bar procedure and the legal requirements for bar and discussed. 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.
Storage areas .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.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.
mechanical & mobile devices. S/W.unloading dock. distribution area.. Buttitos. Shredder. Milk) Rotary toasters etc. Refritos) Italian (Pizzas. waster compactor unit. 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. Vegetable slicer.Refrigerator storage (Storage freezer. Processing Freezers. Record keeping. and how it operates-Advantages & disadvantages -Application. Coolers. counter top blenders. lasagne. Ravoli ) American (Burgers. enchiladas. Salads) Indian (Chats) Coffee Bars & Tea boutiques . grater. Basic concepts of Microwave Cooking Essential compounds. Receiving procedures .Receiving station . vending machines (Coffee. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos.
sundrying. artificial drying. ale. Olives. sweetened condensed milk. Principles of Food Preservation. Beta & Gamma radiations. Pickled Meat. pickled fruits and vegetables. Sauerkrant. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. Importance of Preservation. aseptic canning. fish. egg and milk. dehydration of vegetables. wines. fruits. meat. food Infection. Food Preservation by use of low temperature-freezing and refrigeration. Food Preservation by sugar concentrates-concentrated but moist. cider. Sanitation and health. marmalade. vinegar making. candied and glazed fruits. Food Intoxication. preparation of yeast starter. beer.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. jelly. food Spoilage. jam. drying by contact with heated surface. Food Poisoning. (Definitions and two examples for each topic). Food Preservation by irradiation-Alpha. hot packing) pasteurization and blanching. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. vinegar. . Drying equipments-Hot air drier. Unit-II Food Preservation by use of high temperature-sterilization (canning.
Asia Pacific Business Press. Packaging & Labeling. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. .Ltd. Bases & their salts. Food Microbiology-Frazier. leavening agents.. inorganic salts.Unit-V Food additives and chemicals. Prentice Hall of India Pvt. Acids. Preservatives-Organic acids & their salts. Delhi. wood smoke. Sivasankar. functional characteristics of chemical additives. Food Processing and Preservation-B. spices & condiments Antibiotics and other chemical preservatives. Definition. New Delhi.
en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .parfait. trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses.
IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4) Unit – I Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation Unit –II Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title Unit – III Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms Unit – IV Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing Unit – V Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients .
REFERENCE BOOKS: 1. . English for competitive exam R. Heaton J. & Turtion N. Bhatnager .B. Macmillan Publishing company 2.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.
prevention. . Laws to prevent. Temperature conditions. Growth. digestion. deficiency diseases. Ø Balanced Diet. Harmful effects-Food poisoning. yeasts Bacteria – Types. Ø Basic nutrients. Moisture. its beneficial effect. chemical preservatives. various methods of food preservation. Irradiation deep-freezing. Role of Microbes in food preparation Beneficial effect – Economic importance. high fiber. harmful effect Ø Food adulteration. first aid & Hygiene Unit – I Microorganism – Moulds. canning and sterilization use of preservatives and their standards. Sources. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. Various Diet Ø Safety regulation. minerals and vitamins. Growth pattern and control. Time. five food groups = balanced diet for . their sources. water and fiber. RDA. proteins. excessive intake. functions. sports persons fat free. Digestion and absorption of food Unit – IV Nutrition and healthy eating.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305) OBJECTIVE: By completion of these units the student will have the Knowledge of Ø Micro-organism.diabetic patients. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. fats.
Emulsions.Mudambi 2005 & Shalini M.Factors affecting the nutritive value of food. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri.Mudambi.R. R.Rajagopal Publisher New Age International .B Publisher New Age International Ø Food Science by S. general health and fitness. Hygienic storage of food personal hygiene. provision of safe food. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. Hygiene HACCP. Ø Fundementals of Food and Nutrition 2001 by Sumathy. MV.Rao Publisher New Age International Ø Essential of food and Nutrition by M.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. product development= chemistry in kitchen PH and water. proteins. carbohydrates. Lakshmi. color-coding. Lipids. prevention and first aid. Accidents.Swaminathan Publisher Papco. food hygiene. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay.
Taking Down Messages In The Message Slip For The Guest 2. Stain Removal 10. Flower Arrangement 7. 6. Paging 4. Guest Accounts. Folios. Laundry 8. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Theme Decoration – Birthday/Conference/Festival/Regional .IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Preparation Of Night Audit Reports. Handling Of Telephone And Telephone Mannerism 3. Identification Of Fabrics 9.
POTTATO VARUVAL PAPAD PICKLE RAVA KESARI MENU 3 LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS MENU 4 DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN .IV SEMESTER FOOD PRODUCTION PRACTICAL.II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR.
RED MAKHANI GREEN MENU 5 JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA MENU 6 VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON MENU 7 CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI MENU 8 STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA .
MENU 9 SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA MENU 10 ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING MENU-11 COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL MENU 12 MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE MENU 13 CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES .
POMMES DE TETRE ANNA HONEY COMB MOULD MENU 14 GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING MENU 15 WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE MENU 16 PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE MENU 17 MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM .
high ratio.functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits.functions and its uses in bakery UNIT. low ratio cakes] . PH value.composition. function and its uses. Ø Yeast.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.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. types. WAP of flour. effect of over and under fermentation Ø Eggs.elementary knowledge. flour test.description and uses Oven. activity.III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. lean. gluten.
NewDelhi.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. very hot. Bangalore] Ø Practical baking.Bernard clayton[Fireside Rockfeller center. malaviya nagar. marshmallow.C.introduction Ø Types of icing-butter.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. Mathew[ vasan book depot. fudge.C Dubey [ S. [hot. REFERENCE BOOKS: Ø Basic baking science & craft by S. marzipan.sultan Ø New complete book of breads.Dubey F-10/5. medium] Ø The oven temperatures for baking rich and lean cakes. Bangalore .Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. Newyork] Ø Baking made simple.] Ø Beautiful Baking. royal. glaze. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . chocolate. Ø Gum paste Ø Oven at different temperatures.M.
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 .
V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . UNIT-II Trial Balance – Meaning .Advantages – Preparation of Trial Balance. • Explain the scope and advantages of costing • Demonstrate how to prepare a statement of cost sheet • Explain the meaning of Inventory control • Distinguish between perpetual and periodic inventory. • Describe the advantages of double entry system.Definition .Advantages – Journal entries –Ledger. costing and cost accounting. • Demonstrate How to enter Trial Balance. • Demonstrate how to journalise and post accounting entries.Difference between Trial Balance and Balance Sheet – Trading Account. concepts and function of accounting. • Identify the need of final accounts. Double Entry System . • Define double entry system. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • Describe ABC Analysis. • Define cost.The Accounting function in the Hospitality Industry. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Describe the meaning and advantages of Trial Balance. UNIT-I Introduction to Accounting – Meaning – Concepts . Final Accounts – Need .
Perpetual Inventory and Periodic Inventory – ABC Analysis.Scope and Advantages of Costing – Preparation of Cost Sheet.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. Methods of Inventory Valuation .Costing. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning . Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Cash Budget & Flexible Budget) . Sales Budget.Definition of Cost .UNIT-III Hotel Cost Accounts . UNIT. Cost Accounting .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.
Grewal.Pillai & V. Inst.N. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.Maheshwari. New Delhi.Chand & Co. Schmidgall & James W. Publisher S.S.REFERENCE BOOKS: Introduction to Accounting – by T. Ltd.Ltd. Bagavathi.S.Chand & Co. New Delhi Principles of Management Accounting Dr. . of the AHMA Cost Accounting – R. New Delhi. Publisher Sultan Chand & Sons. Publisher S.S. Mumbai.Damitio Edn.N.. Hospitality Industry Financial Accounting – by Raymend S. Publisher Dicky’s Enterprises.
V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .
Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .
Ø POACHED FISH WITH HOLLANDAISE SAUCE .
MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .
MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .
Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .
V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations
UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services
UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages
Ø Define tourism marketing Ø Identifying markets Ø Market organization
Ø Marketing strategy
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention
4 Evaluating front office operations 1.2 Estimating expenses 220.127.116.11.1 2.3 Room Revenue analysis 1.2 2.2 Occupany rates 1.1 Forecasting room revenue 1. UNIT-II REVENUE MANAGEMENT 18.104.22.168.1 Daily operation report 1.3.3 2.3.4 Hotel statement of income 1.4.7 Operating ratios and ratio standards.6 Room Division budget report 1.4.2 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.3 Refering budget plans 1.3.2 Hubburt Formula 1.3 Forecasting room availability budgeting for operations 1.4 2.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1.5 Room division income statement 1.4.1 Establishing room rates 1.1 Rule of Thumb approach 1.
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.
Employer. deductions allowed . adult. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. layoff. powers of Inspectors. Definitions of factory. health and safety measures. The various laws applicable to catering establishments. lockout. Rights & privileges of regd. Public utility service 2. retrenchment. worker. surcharge. week. welfare. award. tiles. expenditure.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. adolescent. workman. settlement. Trade Union. Introduction object of law.3 Trade union Act 1926 . Factory Rules for payment of wages. Employee. The Payment of Wages Act 1936. day. Tamil Nadu Catering Establishment Act. occupier.strike. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.Scope. Authorities under the act.2 The industrial Disputes Act 1947 Definition:. Industrial Establishment. Social 2. manufacturing process.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. calendar year. Working condition.4 Security.2 Study of Fixation of tariff for various taxes viz.Wages. 2. luxury. 1. Definitions:. Registration.
1 Mercantile Law The contract Act 1872 Definition. Valid/void contract.6 The Employees Provident Fund Act 1952. Fixation & Revision of WagesObligation of employers Administrative authorities. Short notes on gratuity Trust 2. obligations and rights of employers& employee.10.1 3. 2.8 The employees state insurance Act 1948 Scope. 3. Requirements. obligations of employer & employee adjudication of disputes. Powers of Government 2.2 The Sale of goods Act 1930 Definition.f. void arrangement. performance Incentive. rights.9 The Payment of Gratuity Act 1972 Scope. bonus in case of new establishments. performance right of unpaid vendor 3. Rights of workers UNIT III 3.4 Law of insurance. Rights & duties of bailor & bailee inn keepers liabilities. illegal agreement. fire insurance/ burgle/ riots/ natural calamities . Bonus vs.5 The minimum Wages Act 1948 Scope.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Contract Regulation (abolition) Act.1.2. 2.1.what is p.General principles. 2. performance (when a communication becomes complete legally) 3.1. validity of contract. benefits.1. Apprenticeship Act. contribution. Rights & obligations of employer & employee.3 The contract of Bailment Definition. conditions & Warranties. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.
Fidelity insurance.1.1 4.1.1.Meaning & effect.2 4.1 4.1.1 5.5 4.1 5.3 5.4 5. UNIT IV 4.3 4. Formation Law of Agency : Definition.4 4.1. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.2 5.1. Public Company The Partnership Act 1932: Definition. Public liability Insurance.5 Types of Organization Company Law 1956: Definition. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .22.214.171.124. Creation. Private Company.Meaning & effect.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.
Deleting Blank Lines. Normal Views. Page Formatting. Function Key Techniques. Undo. . Tool Bar Method. Deleting Page Numbering.Replacing Text. Checking Text. Closing A File. Spacing Paragraph Line Spacing. Editing Test. Colour. Magnification. Justifying Text-Types & Tab Setting. Redo. Undo. Page Views. Saving The File To Disk. Creating And Editing. Paste. Character Highlighting. Saving The Text. Inserting A Page. Adjoining Page Numbering. Edit. Correcting Text. Paste. Menu Method. Master Document View. Printing The Text. Setting Page Margins. Increasing And Decreasing Indents. Setting Margins. Alignment Of Text. Header & Footer. Center. Inserting Pictures/Charts/Files. Redo. Typing Over Test. Opening A Non-Work Document. Spell Check. Using Ruler To Set Indents. Left. Right. Setting Tab Using Ruler.Selection of Fonts. Mouse Techniques. The Grammar Checker. Mail Merge.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Page Setup. Print Preview. 200 M Control In Any View. Indenting Paragraphs. Insert. Full Screen View. Cut. Formatting A Text. View. Format. Table Commands Revisited In Detail. Paper Size. Print Options. Printing In Landscape Or Portrait Orientation. Size. Inserting And Deleting Pages In A Document. Clip Arts. The Spell Checker. Auto Correct Check Up. Drag & Drop Method. Page Layout View. Tools. Page Numbering. Changing Type Style. Moving And Copying Text. File. The Sanrus. Spacing Between Paragraphs. Outline View. Cut. Keyboard Techniques. Key Board Method.
Aligning Data. Un hiding. Entering Numbers. Sorting. Date 4 Time Entries. Charting And Mapping The Data. Data Entry. Printing In Excel.Ms Excel The Spread Sheet Spread Sheet An Introduction. Editing Data. Formatting Work Book. Print Parameters. Inserting Columns And Rows. Inserting And Deleting Sheets From Work Book. Combining Subtotals And Removing Subtotals. Formatting Work Sheet. Mapping The Data. Printing Etc. Hiding. Why Pictorial Presentation. Entering And Editing Data. Selecting With Mouse.. Copying And Moving. Creating Subtotals. Editing. Linking The Chart Of Selected Block Introduction to Power point. Insert The Excel Selected Block Into Word Document. Copying With Tables To Excel. Starting Excel. Processing With Ms Excel. Spell Checking. Working with Ms-Excel Adjusting Width. Modifying Chart. Formatting Data. Techniques In Printing Excel. Arranging. Filling A Text Series With Auto Fill.Types Of Views- . Creating A Database In Word. Mathematical Operator. Entering. File Close. Generating. Of Excel In Word Dynamically. Using Mouse To Create A Formula. The Worksheet Selecting Cells And Ranges. Font Selection. Logical Or Comparison Operators. Inserting A Chart. Lists In Excel. Rearranging Work Sheet Data. Sorting The Data. Entering Series. Deleting The Contents Of A Range Of Cell. Opening And Saving Presentations. Data Handling. Format Style. Power Point Terminology-Getting Into Power Point-Creating. Charting The Data. Auto Correct. Default And Changing Default Settings. Filling A Number Series. Creating The List. Chart Types. Copying. Clearance And Replacing Contents Of A Cell. Starting New Work Book. Linking Workbook To Workbook. Exponentiation And Percentage Operators. Text. Sorting A Work Database. Adding Drawing To The Chart.
Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Master Views.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. View Notes.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Change Font & Size. 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. Pate View.Management Information Systems .Outline View. Center. Previewing & Rehearsing-Creating Animated Slides. Slide View. Shadowing. Slide Sorter. Copying and Pasting-Formatting Text.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .An Overview (Duration . 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. Embossing-Alignment The Text-Left.
Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .Michael Clark Pearson Edition.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 . .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.Internet and Web Basics -by Ned Snell. T. Bob Temple.
Butchery. terrines. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Veg/Fruit Carving. curer factors to be considered for selecting them. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . accounting there of. fish and various uses in the kitchen with diagram and weights.1 Non Edible Displays-Butter Sculpture. cold soup. lobster. veal. prawn. Ice Carving. other. Issuing and receiving various materials. UNIT – V 5.1 2.1 Definition and importance of Garde Manger – Section butchery. aspic jelly and their uses. Different cuts of poultry. Canapés. mousse line mousse. 4. lamb. pates. Duties and responsibilities of the head and other staffs. port. 5. curing and smoking of various meats. UNIT-II 2.1 Receiving and maintaining perishable commodities like crab. Preparation of salads. UNIT-IV 4. balantine.2 2. UNIT-III 3. 1. galantine and garnishing them preparing of sauces. cold kitchen and larder plan-layout and Hierarchy. Salt Dough. 3.3 Equipments used-charcutiere. placing indent and maintaining stock. salads dressings.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. Preparation of various sausage salamis.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. 2.
The Lardu ctry.6. . The art of Garde Manger 7.
High pressure & low-pressure burners & corresponding heat output. Safety precaution to be observed while using electrical appliances.10 1. fuses.4 1. Organizational chart of maintenance department. series and parallel connections. single phase.2 2. Energy sources-heat unit & heat transfer. Duties & responsibilities of staff in maintenance department. Electric circuit-open & close.9 Electricity-fundamentals of electricity Definition of insulators.3 1.5 2. Calculation of account of fuels used in catering industry and its cost factor. UNIT-II Electricity-fundamentals of electricity. switches & earthing. Short circuit.2 1. Type of fuel-calorific value. Comparative study of fuels used in catering industry. resistance power. three phase & its importance on equipment specification. sockets. DC & AC. Type of lighting-incandescent & fluorescent lamps. current potential difference. Energy and their units & relationship. Liquid petroleum gas-properties Precautions while handling LPG.5 1.8 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. 2. Principles of Bunsen burner. conductors.7 1.7 2. double phase.9 1. .6 1.1 2. Calculation of electric energy consumption.3 2.4 2.11 Role & importance of maintenance department in hotel & catering industries.8 1.6 2.1 1.
3 3.4 3. Classes of fire & fire extinguishers. Advantages & disadvantages. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Hardness in water. Conditions for comfort unit of air conditioning.5 3.15 Units of light-intensity & utility.13 2. closets & pipes. Various parts in general-preventive maintenance. Types of refrigerant units.2.9 3.1 3.14 2.8 3. Fire detectors.2 3.6 3.6 Preventive & breakdown annual program. Boiling point & latent heat. UNIT-IV 4. Window & central air-conditioning. Water & sanitary system.10 2. water tap.4 4.5 a) b) c) d) 4. Comparisons.11 Refrigeration & air conditioning Basic principle.2 4. Energy conservation methods & programmes adapted in hotel.10 3. Contract maintenance.12 2.11 2. water softening-Base exchange method. Cold & Hot water system used in hotel & catering industry.3 4.1 4.7 3. Types of contracts. traps. Compressing type refrigeration system defrosting. Fire fighting systems. UNIT-III 3. Flushing cisterns.
5.B. REFERENCE BOOKS: 1.2 Types of wall finishes. corridor etc. F.3 Types of furniture. Borseink.D. Blood D. 5. W. licenses and caterers. 5. Mumbai 3. care & maintenance.C. Practical maintenance and equipment for hoteliers. Gladwell 2. 4. Tasa poxwala sons & co.. Teach yourself-gas electricity Wilmay C. John weley. The management of maintenance and engineering systems in hospitality industry. Modern maintenance Eleno. 5.4 Paints and polishes-types & its advantages. J.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. D.1 Types of flooring. steps.5 Preparation of surfaces & application. Miller and Jerome.W English language book society ..
type and uses Recruitment .Job analysis. Group Manpower Ratio.3 3. General methods.1. UNIT-III 3.Application.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .2 3. Job rotation. Job enrichment Job Specification .1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .2 1. 2.1.Meaning.Types.4 Job Design . Interviews .1 3.2.Types Vertical/Horizontal UNIT-II 2.1.2 2.2 3.Sources of recruitment selection procedures Manpower planning.1 2. Job enlargement.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1.Definition and formats Job Evaluation .Types.1 3. Right sizing. Test .3 2.1 1.Hierarchies .4 3. Job description.5 Selection .
126.96.36.199.3.2 4.5 Types of performance appraisals . definition Role of trade union in the Indian Scenario Collective bargaining .7 4.Bi-partite.Types & effects.1 3.Employees Satisfaction Survey . Interpersonal and group dynamics.8 4.4.Culture Change . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .5 188.8.131.52.2 3.. Tripartite Arbitration Barriers of collective bargaining Grievance handling .11 Industrial Relations Trade Unionism . Job satisfaction .4.4 184.108.40.206.Industrial Relations Machineries ID Act Wage Settlements .1 3.2.2 3.3 3.2 3.4 3.2. House Rules.1. UNIT-IV 4.Principles .1.1 4.Reasons – effects.4.1.10 4.6 4.1.. Standing Order.1 220.127.116.11. UNIT-V .Methods Role Status Rewards & Recognition .Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .1..9 4.3 4.3 3.(Methods) Performance Rewards .4 3.1 3.3 3..Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.4.
PF etc.1.3 Personal record.1.2 Systems 5.1. technology.6 Other forms like ESI. gratuity.4 Employee productivity 5.9 HR Budget . span of control.7 Organising manpower through market.8 Flexible Manpower 18.104.22.168.5 Manpower audit 5.1 Personnel Management 5.1. 5.1.) brief 5.1. leave. Medical.1 Definitions 5. product and services 5. size and diversity. organizational objective.5.HRIS (Human Resource Info Syst.
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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. 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. 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. .VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.
training. 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. 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. social responsibilities towards different group. Direct Sales. Sales Promotion.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. 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. 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 agency-media selectiontype of media-sales promotion.
Advertising Management-Rajiv Batra. Sharma. Mayers. REFERENCE BOOKS: 1.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. 3. 2. Marketing Management – S.D. Marketing Research-D. SHERLEKAR. Marketing Management-Philip Kotler. John G. 4. . Marketing Management-Rajan Nair.A.
VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806) UNIT-I Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control UNIT-II Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting UNIT-III FACILITY SYSTEMS Ø Building design. maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance UNIT-IV SYSTEM MAINTENANCE Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance .
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
2. Café Curtains.1 Types of Bed & Sizes (Zeal Bed.2 Windows & Windows treatments Casements Curtains.2. Sewage& tail pelmets. Rhythm 1.2 Factors to be considered in selection of window treatment. Blankets.3 Kinds of Light 2. Bed linen. 2.2.2 Proportion. Value) of Design (Scale.1 1.4 Principles of Lighting 2. Extra Bed.2. Cornice.2 Source of Light 2.1 Design and type of design Elements of Design (Line. Glass Curtains.3 Beds & Bedding Bolsters.2 Principles 1. Colour. Blinds-Roller. Fold away Beds 2.3. Composition.1 Light and types of Light 2.1.1 Types of Windows treatment.1 Uses 1.1.5 Lighting for activities 2. Texture. Direction. . Bedspread quilt) 22.214.171.124. focal point ) Colour and colour scheme 1. Balance. Draperies. shape.1. Form.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Venetian. Valance. Size.2.2 Factors affecting the Colour scheme of a guest room UNIT II 2.1. Sofa Bed. Harmony.1 Light and Light fittings 2.
Loose covers.126.96.36.199Woven .1.1.1 Types of Carpet 3. Glass Wall Covering. Wood Panelling.2.3 Care & Maintenance 4.1. Cushions 3.1 Carpets 3. Brussels & Cords. Metal wall covering) 4.1. Needle punched Carpets. Rubber & Plastic Mattresses) UNIT III 3.3.3 Care & Maintenance 3.2 Bedspreads selection .2 Uses & Disadvantages 3. .1.1 Types of furniture – (Built-in. UNIT IV 4.1 Furniture & Fittings 4.Care. Oriental) 3.2 Major Furniture woods & uses 4. Anaglypta.2 Wall & Wall Coverings Wood chip. pile bonded carpets.3. Care & Uses 4.1. Free standing. Fitted) 4.3 Soft furnishing 3. Axminster.1.2 Selection.(wilton.2Non-Woven . Flock.3 Fabrics & Commonly used fabrics 3.(Tufed.1.1 Curtains upholsteries. Wood grain.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Washable.2.3.1 Types of wall papers – (Spongeable.2 Fabric & Fibre 3.1. Uses.1 Classification of Fibre 3. Lincrusta.2.2 Types of Construction 3.2. Electro statically flocked carpets) 3.
1 Composition 4.4 Equipment. Advantages & disadvantages Unit V 5.2 Purpose 5. Hostel.3.3.3 Advantages & disadvantages 4.1.2. Traditional 5.3 Uses.4. Brason & Margraret Lennox . New Year.1.1 Principles of Flower Arrangement 5.3 Floor & Floor Covering 4.2 5.3. Rules & Steps to be followed in flower arranging 5.3 Types of Flower Arrangement – Japanese.3 Accessories. Free Style. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1 Flower Arrangement 5.1. College Annual Day. Western. Diwali.1. Birthday Party. Care. Wedding Reception. Pongal. types & functions Theme Decoration – Christmas. Onam. Allen 3) Hotel. Hospital House Keeping – Joan C.2 Types 4.
Milk Products and meat) 4.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. 8. 6. Equipments and utensils used in food production department 5. Methods of cooking. Types of Fuel. Different. Unit – II 1. Introduction to Hotel Industry and Various Department in Hotel and their functions. Safety and Hygienic procedures followed in food production department . Types of plans in Hotel 6. 2. 3. Medium and large Hotels. Aims and Objective of cooking food. organization structure of food production department – duties and responsibilities of personnel 7. Catering as a career and job prospects in the Industry 3. Preservation and storing methods of raw materials and cooked food items 9. Organization structure of small. Evolution of catering Industry and Brief Description of different types of catering Establishments. 4. Points to be considered while selecting raw materials (Veg. Menu – Definition (Menus followed in various catering Eastablishments. 2. Preparation of ingredients. 5.
Importance of housekeeping department 5. Organization structure of housekeeping dept. 3. Unit – IV 1. Attributes and attitudes of good waiter. Types of rooms and their reservation & Cancellation procedure 4. Cleaning Equipments and agents used in Housekeeping dept. 5. Importance of front office department 2. Organization structure of food & Beverage Service Dept.Unit –III 1. and responsibilities of personnel. Different types of cutlery. 4. Importance of food & Beverage Service Department 2. Crockery and Glassware used in food and beverage service department. Organization structure of front office department and their duties and responsibilities 3. Western culinary terms . duties and responsibilities of personnel 6. Types of service 6.
Soup 5 Varieties ( Indian. North Indian Gravy _ 2 varieties 6. Chicken – 3 Varieties 8. . Graw Hill Publications). Modern Cookery for Teaching and Trade – vol. Pulao – 5 Varieties 3. Chinese & Continental) 2. Fried rice _ 3 Varieties 4. Cutlets & French fries 9. Bread REFERENCE BOOKS: 1. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4.Unit –V 1. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Plain sponge 10. New Delhi) 3. South Indian Dishes – 5 Varieties 5. Theory of Cookery – Krishna Arora (Frank Brothers & Company . I & II – Thangam E-Philip (orient Longman publications) 2. Fish – 3 Varieties 7.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.