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.

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

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. French/American 2. Silver Room or Plate Room – Layout & Equipment & Use. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. English/Russian .Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding .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.

Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K.3. Basics of Banquets. Indian Thali / Leaf Service 4. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Computerized .O.T. manual. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Basics of Room Service 5. Tea. Cocoa Ø Refreshing – Aerated.

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

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

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

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

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

quand. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. toi etc Ø Le passe’ compose’. que. faire. ou Ø Les pronoms relatifs simples : qui. venire. de Votre pays (Ref to Page 13.55) Les villes touristiques en France. partire. pouvoir vouloir Ø Interrogation : qui .II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. que. sortir. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. Comment preparer un plat Les Couleurs ( Ref to Page 82) . quand. ou’ Ø Les pronoms toniques : moi. Les plats francais et les plats de votre pays 2.

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

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Receiving the guest (Procedures) 9. Sugar pot. Tea pot. Arrangement and Carry of Room Service Trays. Arrangements of side board 5. Forks. Taking orders 10.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Silver service & Clearance course by course 11. Familiarisation and handling of Equipment’s 2. Drawing of various types of spoons. 14. Burnishing 4. Different type of Napkin Folding 8. Laying up of table for various meals and menus 7. polishing methods silvo. Methods of cleaning and upkeep of silver. Frilling . Presenting & Settling of bills (Cash & Credit) 13. 1. Service of Non-Alcoholic beverages 12. Coffee pot.I ALLIED-II (08U HM 2302) Objectives: To familiarise and handle various service equipment in the restaurant and to develop skills for the service of food. Laying & relaying of table cloth 6. and other small equipment’s 3.

O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Spring cleaning 3. Public area operation Sequence of housekeeping functions and lost & found 1.K & F. Daily cleaning UNIT-V H.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303) UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY Ø Hotel classification Ø Types of rooms & configuration of rooms UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship UNIT-III FRONT OFFICE DEPARTMENT Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities UNIT-IV HOUSEKEEPING DEPARTMENT Classification of cleaning equipments and agents Operational areas of housekeeping department 1. Guest floor operation 2. Weekly cleaning 2.

Ø Registers maintained in department Ø Safety and security .

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

cleaning 2. plastic. corridor. wooden furniture.2 Room cleaning 6.3 Bath room cleaning 6.1 Daily clening 4. evening attention 6. Identification of cleaning tools and cleaning agents 2..7 Spot cleaning 3. floor surfaces.4 Scrubbing 2.3 working in groups 4. 6. floor. Stainless steeel.1 Bed making – Morning attention.2 working in teams 3. Organizing cleaning 3. Theatres etc.1 Lobby.5 Polishing (Metal.1 working individually 3. upholstered surface. Public area cleaning 7. porcelain. Cleaning frequencies 4.1 Dusting 2. star case.) 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. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.6 Vacuuming 2. earthen ware.4 Room inspection 7. Cleaning of various services Metal – Brass.2 Weekly cleaning 4. ceramic.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. reception.3 Periodic cleaning 5. Bus.3 Mopping 2. Train.2 Sweeping 2. dinning hall . glass. wood) 2. chrome. laminates. Guest room cleaning 6.

Fire prevention procedure 10. 7.K. 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) . INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) .K. BHATNAGAR : FRANK BROS & CO. BARDI : JOHN WILEY & SONS.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. First Aid procedure 9. 5. INC : II Edition – 1996. 4.By Dr. : 2005 2. R. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. III Edition . Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. 3. Preparing Housekeeping register and reports REFERENCE BOOKS 1.8. Singh HOTEL.

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

Egg (all varieties) . Poori bhaji 4. Bread butter / jam / marmalade / toast 8. Aloo paratha 5. Pongal / sambhar / chutney (3 varieties) 3. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Idli / dosa / uthappam 2.1. Kitchadi (rava) 7.

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

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

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. cause. Ceux. passé.III SEMESTER HOTEL FRENCH – III (08U3LF3) Prescribed text Book: Le Francais de l’hotellerie et du tourisme Part – 3 Dans Les Autres Services Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry. but) Ø Quelque chose – ne ….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. celle.rien: Quelqu’un……ne……personne Ø Pre’sent progressif.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . Grammar Ø Enchainement des ide’es (opposition. conse’quence. future proche.. recent Ø Pronoms de’monstratifs : celui. ceci.

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 .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.

.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. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. bed spreads.Classification of linen Ø Items classified as bed linen and bath linen. Ø Location. pillow slips. towels & bathmats. 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. 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 . table cloths.

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

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. House limit. Ø The role of the night auditor Ø Cross . Semi . Accounttransfer. Accounts allowance. Account Correction. part settlement of in house guests Ø Account maintenance: Charge purchase. Encashment of Foreign Exchanges. 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 .Floor limit. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor.Automated. Cash advance.

repetition. focal point. scale. Japanese. Room key Security system . 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.Ø Balance all departments Ø Verify room rates Ø Verify No. design. balance. 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. texture. freestyle) Ø Principles of flower arrangement. rhythm.

1 Dusting 2.3 Mopping 2.7 Spot cleaning 3 Organizing cleaning 3. floor.6 Vacuuming 2. Death.5 Polishing (metal.2 Working in teams 3.2 Weekly cleaning 4. Robbery.2 Sweeping 2.3 Working in groups 4 Cleaning frequencies 4.4 Scrubbing 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.1 Working individually 3.1 Daily cleaning 4. wood) 2. Bomb threat. Fire.3 Periodic cleaning . 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.  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.

corridors.3 Bathroom cleaning 6.2 Room cleaning 6. processing reservation • Receiving & registering of F I T groups crew. plastic. carpet) 6 Guest room cleaning 6. staircase. chrome.4 Room inspection 6. Hotel Front Office Management Front Office Proceedings James A. • Forecasting of rooms • Taking reservation.t. 2.1 Bed making . Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. glass. e. Bardi Michael L. porcelain. Brooks Ahla .Morning attention. grooming and greeting • Situations handling (over booking room change. VIPs through role play • Extempore for polite speaking. ceramic. earthen ware.c. amendments. restaurants.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. wood. Kasavana Richard M. floor – cement. • Improving the conversational skills and mannerism. • Etiquettes body language.1 Metal – brass. cancellation. turn away) REFERENCE BOOKS: 1. stainless steel.5 Cleaning of various surfaces 5. laminates. furniture and fixture. mosaic. Evening attention 6.

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

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

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

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

Allocation of Area . 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 .Furniture and Furnishings .Special Equipment's used . Steak Diane) Ø Planning of Bar .Designing of Bar .Cutlery. Ø Gueridon Service . Crockery and Glassware's .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.Bar Equipment's .Explanation of a few dishes involving work on the Gueridon (Crepes suzette. Planning for a Bar will also be discussed at the end of the unit.Taking order for Gueridon Service .Care & Maintenance of equipment .Atmosphere .UNIT-II BASICS OF MENU ENGINEERING.Selection and Purchase of Equipment . .The Gueridon (lay out diagram) – An introduction to carving .Introduction Ø Introduction .Linen ware .General points to be remembered while serving from a gueridon .

Ø Floor. Walls and Ceilings Ø Design development Ø Heating. 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. Various bar procedure and the legal requirements for bar and discussed. 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.

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. Storage areas . L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen.size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.

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

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

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

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.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .

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

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

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

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

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 .

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

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

Final Accounts – Need .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 double entry system. UNIT-II Trial Balance – Meaning . • Identify the need of final accounts.Advantages – Preparation of Trial Balance. costing and cost accounting. concepts and function of accounting. • 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. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • Describe ABC Analysis.Difference between Trial Balance and Balance Sheet – Trading Account.Definition .Advantages – Journal entries –Ledger. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . • Describe the meaning and advantages of Trial Balance. • Describe the advantages of double entry system. Double Entry System . • Define cost. UNIT-I Introduction to Accounting – Meaning – Concepts . • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Demonstrate How to enter Trial Balance. • Demonstrate how to journalise and post accounting entries.The Accounting function in the Hospitality Industry.

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

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

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 Establishing room rates 1.3 Forecasting room availability budgeting for operations 1.4.6 Room Division budget report 1.3.4.5 Room division income statement 1.4.4 2.1 Rule of Thumb approach 1.2 2.3.4.2 Estimating expenses 1.4.4.7 Operating ratios and ratio standards.2 Occupany rates 1.1 2.1.2 1.3.4 Evaluating front office operations 1.3 2.3.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Daily operation report 1.1 Forecasting room revenue 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 1.1.4.3 Refering budget plans 1. UNIT-II REVENUE MANAGEMENT 2.4 Hotel statement of income 1.2 Hubburt Formula 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

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.

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

validity of contract. obligations of employer & employee adjudication of disputes. fire insurance/ burgle/ riots/ natural calamities .what is p. contribution. Fixation & Revision of WagesObligation of employers Administrative authorities. Contract Regulation (abolition) Act. Powers of Government 2.2 The Sale of goods Act 1930 Definition. conditions & Warranties. Requirements.2. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.3 The contract of Bailment Definition. performance (when a communication becomes complete legally) 3.9 The Payment of Gratuity Act 1972 Scope. performance Incentive. Apprenticeship Act. illegal agreement.10. rights.1.General principles. performance right of unpaid vendor 3. benefits. 2.1 3.1.1.5 The minimum Wages Act 1948 Scope.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.4 Law of insurance. bonus in case of new establishments. void arrangement.6 The Employees Provident Fund Act 1952. Rights of workers UNIT III 3.8 The employees state insurance Act 1948 Scope. Rights & obligations of employer & employee.f. 3.1 Mercantile Law The contract Act 1872 Definition.1. Rights & duties of bailor & bailee inn keepers liabilities. 2. 2. Valid/void contract. obligations and rights of employers& employee. Bonus vs. Short notes on gratuity Trust 2.

5 4.Meaning & effect.4 5.4 4.3 4.1.2 4.1.Meaning & effect.2 5. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1. UNIT IV 4.1. Formation Law of Agency : Definition.1 5.1.1.3 5.6 Consumer Laws The Consumer protections Act 1986 Applicability. Private Company.1.1 5.1 4.Fidelity insurance.1. Public liability Insurance.5 Types of Organization Company Law 1956: Definition. 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 5.1.1 4. Public Company The Partnership Act 1932: Definition.1.1.

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

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

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

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

salads dressings. galantine and garnishing them preparing of sauces.VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger. Issuing and receiving various materials. 3. Preparation of salads. fish and various uses in the kitchen with diagram and weights. Veg/Fruit Carving. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . UNIT-IV 4. 5. lobster. pates.3 Equipments used-charcutiere. Butchery. cold kitchen and larder plan-layout and Hierarchy. UNIT – V 5.1 2. port. Preparation of various sausage salamis.1 Definition and importance of Garde Manger – Section butchery. lamb. 2. curing and smoking of various meats.2 2. prawn. placing indent and maintaining stock. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Ice Carving. Salt Dough. mousse line mousse. 1. Duties and responsibilities of the head and other staffs. balantine. 4. cold soup. UNIT-III 3.1 Non Edible Displays-Butter Sculpture. other. Different cuts of poultry. veal. accounting there of. Canapés.1 Receiving and maintaining perishable commodities like crab. curer factors to be considered for selecting them. UNIT-II 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. terrines. aspic jelly and their uses.

The art of Garde Manger 7.6. The Lardu ctry. .

Organizational chart of maintenance department. High pressure & low-pressure burners & corresponding heat output. Safety precaution to be observed while using electrical appliances. three phase & its importance on equipment specification.6 2. . resistance power. Type of fuel-calorific value.7 2.4 1. Principles of Bunsen burner. current potential difference.8 1. Short circuit.5 1. series and parallel connections.1 1. DC & AC.2 2.1 2. UNIT-II Electricity-fundamentals of electricity. Liquid petroleum gas-properties Precautions while handling LPG.3 1. switches & earthing. Type of lighting-incandescent & fluorescent lamps. Energy and their units & relationship.9 Electricity-fundamentals of electricity Definition of insulators.3 2.4 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Calculation of account of fuels used in catering industry and its cost factor.7 1. Electric circuit-open & close. Comparative study of fuels used in catering industry.11 Role & importance of maintenance department in hotel & catering industries. Duties & responsibilities of staff in maintenance department.10 1.9 1. fuses.6 1. conductors. Energy sources-heat unit & heat transfer.8 2. Calculation of electric energy consumption.2 1. double phase.5 2. single phase. sockets. 2.

3 3.10 3. Types of refrigerant units.5 3. Advantages & disadvantages.9 3. Cold & Hot water system used in hotel & catering industry. Fire detectors. Types of contracts. Conditions for comfort unit of air conditioning.2.7 3.1 4. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Various parts in general-preventive maintenance.2 3.4 3.6 3. UNIT-III 3. Classes of fire & fire extinguishers.15 Units of light-intensity & utility. Compressing type refrigeration system defrosting.8 3. traps.14 2.11 Refrigeration & air conditioning Basic principle.6 Preventive & breakdown annual program.5 a) b) c) d) 4. Fire fighting systems. Contract maintenance.10 2.13 2.11 2.3 4.4 4. Comparisons. Boiling point & latent heat. closets & pipes. Flushing cisterns. Hardness in water. water tap. Window & central air-conditioning. Energy conservation methods & programmes adapted in hotel. UNIT-IV 4. water softening-Base exchange method.12 2.1 3. Water & sanitary system.2 4.

5. Practical maintenance and equipment for hoteliers. 5.4 Paints and polishes-types & its advantages. care & maintenance.3 Types of furniture.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. REFERENCE BOOKS: 1.5 Preparation of surfaces & application. Mumbai 3.2 Types of wall finishes. Blood D. Teach yourself-gas electricity Wilmay C. 5. W. Gladwell 2.D. Modern maintenance Eleno. D. 5. Miller and Jerome. The management of maintenance and engineering systems in hospitality industry.1 Types of flooring. licenses and caterers. corridor etc. John weley. F.C.W English language book society ... steps.B. Borseink. J. Tasa poxwala sons & co. 4.

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

Tripartite Arbitration Barriers of collective bargaining Grievance handling .1.Types & effects. UNIT-V .3.4.8 4.Bi-partite.3 3..5 Types of performance appraisals .2.2.5 4.4 3.1.3 3.10 4..3 4.Employees Satisfaction Survey .4 4.1 4.2.1.Culture Change .4.2 3..4.7 4.2.6 4.1.1 4.4 3.2 3..Industrial Relations Machineries ID Act Wage Settlements .11 Industrial Relations Trade Unionism .1.2 3.1.4. Standing Order.1.4. Job satisfaction . House Rules.2 4. definition Role of trade union in the Indian Scenario Collective bargaining .Principles .1 3.4.1.Reasons – effects. Interpersonal and group dynamics.3.9 4. UNIT-IV 4.(Methods) Performance Rewards .Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1 3.1.3 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1.Methods Role Status Rewards & Recognition .4.4.1.1 3.

3 Personal record.HRIS (Human Resource Info Syst.7 Organising manpower through market.1.1.5.1 Personnel Management 5. leave.1.8 Flexible Manpower 5.1.9 HR Budget . organizational objective.4 Employee productivity 5. product and services 5.1.1. 5.1 Definitions 5.1. Medical.2 Systems 5.5 Manpower audit 5.) brief 5. span of control. size and diversity.1. technology.6 Other forms like ESI. PF etc.1. gratuity.

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

Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. .VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. 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.

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

D. Marketing Management – S. 3. REFERENCE BOOKS: 1. Sharma. Advertising Management-Rajiv Batra.A. Marketing Management-Philip Kotler. 2. Marketing Management-Rajan Nair. John G. Marketing Research-D. .Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. SHERLEKAR. 4. 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 Uses 1.3. Venetian. Draperies.2. Sewage& tail pelmets. Form. Texture.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1. Harmony. Composition. Direction.1 Light and Light fittings 2. Size. .1 Types of Bed & Sizes (Zeal Bed.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Balance.3 Kinds of Light 2. Bedspread quilt) 2. Glass Curtains.2 Source of Light 2. Sofa Bed. focal point ) Colour and colour scheme 1. Blinds-Roller.1.1 1. Blankets.1.2 Proportion.5 Lighting for activities 2.2 Principles 1.1. Extra Bed.1 Light and types of Light 2.2 Factors to be considered in selection of window treatment.2. Valance. Rhythm 1. shape. 2. Colour.3 Beds & Bedding Bolsters.2.1.4 Principles of Lighting 2.1 Design and type of design Elements of Design (Line. Value) of Design (Scale.1.2 Windows & Windows treatments Casements Curtains.1.2. Café Curtains. Fold away Beds 2. Bed linen. Cornice. 2.1 Types of Windows treatment.

1 Types of wall papers – (Spongeable.1 Types of furniture – (Built-in.3.2Non-Woven . Free standing. Wood grain.1. Electro statically flocked carpets) 3.2 Types of Construction 3.1. Uses.1. Glass Wall Covering.3 Care & Maintenance 4. Wood Panelling. Flock.Care.2.(wilton.1.2 Fabric & Fibre 3.1.1.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1.3 Care & Maintenance 3. Anaglypta.1 Classification of Fibre 3.1.(Tufed. Care & Uses 4. UNIT IV 4.2 Uses & Disadvantages 3.3 Soft furnishing 3.1.1 Curtains upholsteries. Needle punched Carpets. Axminster.2. Rubber & Plastic Mattresses) UNIT III 3.1 Types of Carpet 3. Brussels & Cords.1 Furniture & Fittings 4.1.2 Bedspreads selection . Cushions 3.2 Major Furniture woods & uses 4.2.2.2 Wall & Wall Coverings Wood chip.2 Selection.2.2. Metal wall covering) 4.3 Fabrics & Commonly used fabrics 3.1Woven . pile bonded carpets. Washable.3.3. . Oriental) 3.1 Carpets 3. Loose covers. Lincrusta. Fitted) 4.

3 Accessories. Diwali. New Year. Traditional 5.3 Uses.4.2 Purpose 5.1.3. Hospital House Keeping – Joan C.1 Flower Arrangement 5.1 Composition 4. Onam.1.4 Equipment. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Hostel. Birthday Party. Care.1. Free Style.3 Floor & Floor Covering 4.3 Types of Flower Arrangement – Japanese. Allen 3) Hotel.3 Advantages & disadvantages 4. Brason & Margraret Lennox . Wedding Reception. Pongal.2. Advantages & disadvantages Unit V 5. types & functions Theme Decoration – Christmas.1 Principles of Flower Arrangement 5.3.2 Types 4.3. Western.1. Rules & Steps to be followed in flower arranging 5. College Annual Day.2 5.

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

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

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

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