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.

I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Sea Catering.Hotels. Resorts. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. discotheques. Airlines. o Management’s expectations. Fast food restaurants. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Rail. Restaurants. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. UNIT-II 1 Classification and Enumeration of Service Equipment with Brand names - Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder . Mobile. Parlors. Pubs. Private hospitals. Motels. Sank bars.

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.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . English/Russian . 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.

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.O. Computerized . Tea. Indian Thali / Leaf Service 4.3. Basics of Banquets. Cocoa Ø Refreshing – Aerated. Basics of Room Service 5. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. manual.T. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.

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

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

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

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

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

de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. venire. que. que. pouvoir vouloir Ø Interrogation : qui . l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. quand. ou’ Ø Les pronoms toniques : moi. Les plats francais et les plats de votre pays 2.55) Les villes touristiques en France. sortir. de Votre pays (Ref to Page 13. partire. Comment preparer un plat Les Couleurs ( Ref to Page 82) . quand. toi etc Ø Le passe’ compose’.II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. ou Ø Les pronoms relatifs simples : qui. faire.

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

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

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

Ø Registers maintained in department Ø Safety and security .

Ø Receiving and registering the Guest. Using the guest History System. Tariff fixation.P) Knowledge of. 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 .T. 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. Rates offered Maintain and Use of the Guest Information Directory. Rack Rates.I. Ø Knowledge of Traiff Basis of charging. V.I.P..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. V. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.I. Groups.V. Pre registration activity. 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.

Cleaning of various services Metal – Brass. Bus. plastic.1 working individually 3.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. laminates.2 Sweeping 2..2 Weekly cleaning 4. Train.5 Polishing (Metal.7 Spot cleaning 3. porcelain. upholstered surface. Theatres etc. floor. Organizing cleaning 3.) 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. earthen ware. glass. Identification of cleaning tools and cleaning agents 2.1 Dusting 2.2 working in teams 3.4 Scrubbing 2. evening attention 6. star case. ceramic. corridor. Public area cleaning 7.1 Daily clening 4. cleaning 2.6 Vacuuming 2.4 Room inspection 7.3 working in groups 4.2 Room cleaning 6.3 Mopping 2. Guest room cleaning 6.3 Bath room cleaning 6.1 Lobby. 6.1 Bed making – Morning attention. Stainless steeel. reception. chrome. Cleaning frequencies 4. dinning hall . wooden furniture. wood) 2.3 Periodic cleaning 5. floor surfaces.

Preparing Housekeeping register and reports REFERENCE BOOKS 1. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. Singh HOTEL. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. III Edition . MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .K. : 2005 2. BHATNAGAR : FRANK BROS & CO.K. BARDI : JOHN WILEY & SONS.By Dr. 4. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Fire prevention procedure 10. INC : II Edition – 1996. 7.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS.8. R. 3. 5. First Aid procedure 9.

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

Egg (all varieties) .1. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Idli / dosa / uthappam 2. Pongal / sambhar / chutney (3 varieties) 3. Poori bhaji 4. Bread butter / jam / marmalade / toast 8. Kitchadi (rava) 7. Aloo paratha 5.

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

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

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

some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . an the . few.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.

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

towels & bathmats. pillow slips. serviettes) Selection criteria and calculating material required for soft furnishings (curtains.Classification of linen Ø Items classified as bed linen and bath linen.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. upholstery and cushions) Linen room Ø Activities of a linen room. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . table cloths. bed spreads. Ø Location. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets.

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

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

Ø Balance all departments Ø Verify room rates Ø Verify No. design. 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. rhythm. Room key Security system . scale. texture. freestyle) Ø Principles of flower arrangement. focal point. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. Japanese. repetition. 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.

Robbery.  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 2.1 Dusting 2.2 Weekly cleaning 4. Fire.3 Working in groups 4 Cleaning frequencies 4.1 Working individually 3.2 Working in teams 3. Bomb threat. Riot) PRACTICAL –I Objectives:  To familiarize the students with the actual working procedures  To know to handle all types of cleaning equipment’s and material correctly.6 Vacuuming 2.2 Sweeping 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.1 Daily cleaning 4.7 Spot cleaning 3 Organizing cleaning 3.4 Scrubbing 2. wood) 2. Death.5 Polishing (metal.3 Periodic cleaning . floor. suicide.3 Mopping 2.

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

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

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

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

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

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

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

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. Storage areas .size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.

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

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

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

trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .parfait.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. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.

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 .

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

Temperature conditions. RDA. Growth. Various Diet Ø Safety regulation. five food groups = balanced diet for . water and fiber. harmful effect Ø Food adulteration. Ø Basic nutrients. first aid & Hygiene Unit – I Microorganism – Moulds. deficiency diseases. prevention.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305) OBJECTIVE: By completion of these units the student will have the Knowledge of Ø Micro-organism. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. Digestion and absorption of food Unit – IV Nutrition and healthy eating. high fiber. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. chemical preservatives. Harmful effects-Food poisoning. fats. minerals and vitamins. Time. functions.diabetic patients. proteins. Laws to prevent. Moisture. Ø Balanced Diet. . digestion. Growth pattern and control. canning and sterilization use of preservatives and their standards. Sources. yeasts Bacteria – Types. excessive intake. Role of Microbes in food preparation Beneficial effect – Economic importance. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. various methods of food preservation. sports persons fat free. its beneficial effect. Irradiation deep-freezing. their sources.

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

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

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 .

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

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

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 .

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

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

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

V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .

Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .

.

MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .

Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .

V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations

UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services

UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages

UNIT-IV MARKETING
Ø Define tourism marketing Ø Identifying markets Ø Market organization

Ø Marketing strategy

UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention

4.4.5 Room division income statement 1. UNIT-II REVENUE MANAGEMENT 2.4.7 Operating ratios and ratio standards.3 Room Revenue analysis 1.3 Forecasting room availability budgeting for operations 1.2 1.2 2.4.1.1.1 Daily operation report 1.1 Rule of Thumb approach 1.6 Room Division budget report 1.2 Estimating expenses 1.4.4.3.3.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4 2.1 2.4.3.3.4 Hotel statement of income 1.2 Hubburt Formula 1.4 Evaluating front office operations 1.3 Refering budget plans 1.2 Occupany rates 1.1 Establishing room rates 1.1 Forecasting room revenue 1.3 2.

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.

occupier. lockout. luxury.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1.Wages.3 Trade union Act 1926 . day. 2. The various laws applicable to catering establishments. tiles.Scope. manufacturing process. workman. 1.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Industrial Establishment. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.2 Study of Fixation of tariff for various taxes viz. award. worker. expenditure. retrenchment. health and safety measures. Public utility service 2. Factory Rules for payment of wages.4 Security. calendar year. deductions allowed .2 The industrial Disputes Act 1947 Definition:. surcharge. Authorities under the act. Working condition. powers of Inspectors. Trade Union. adolescent. Definitions:. Social 2. adult. The Payment of Wages Act 1936. settlement. Tamil Nadu Catering Establishment Act. Rights & privileges of regd. welfare. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act.strike. Introduction object of law. layoff. week. Employer. Definitions of factory. Employee. Registration.

bonus in case of new establishments.5 The minimum Wages Act 1948 Scope. illegal agreement. obligations of employer & employee adjudication of disputes. 2. fire insurance/ burgle/ riots/ natural calamities .1.1 3. performance right of unpaid vendor 3. Bonus vs.6 The Employees Provident Fund Act 1952. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.10. Apprenticeship Act.1 Mercantile Law The contract Act 1872 Definition.1. 2. contribution. 2. benefits. validity of contract. void arrangement. Rights & obligations of employer & employee. performance (when a communication becomes complete legally) 3.3 The contract of Bailment Definition. Rights & duties of bailor & bailee inn keepers liabilities. performance Incentive.what is p. 3. Requirements. Contract Regulation (abolition) Act.1. Fixation & Revision of WagesObligation of employers Administrative authorities. Short notes on gratuity Trust 2. Powers of Government 2. conditions & Warranties.2 The Sale of goods Act 1930 Definition.4 Law of insurance.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.2. Valid/void contract.General principles. obligations and rights of employers& employee.1. Rights of workers UNIT III 3.8 The employees state insurance Act 1948 Scope. rights.9 The Payment of Gratuity Act 1972 Scope.f.

1.3 4. Private Company.3 5.2 5.1.1.1.1 4.5 Types of Organization Company Law 1956: Definition.1 4.1 5.6 Consumer Laws The Consumer protections Act 1986 Applicability. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.2 4. UNIT IV 4.1 5.1.1.Meaning & effect. Public liability Insurance.Meaning & effect. Formation Law of Agency : Definition.Fidelity insurance.4 4.4 5. Public Company The Partnership Act 1932: Definition. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.1. Creation.1.5 4.1.1.

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

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

Previewing & Rehearsing-Creating Animated Slides. Shadowing. Change Font & Size.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .Outline View. 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. Master Views. 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.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .Quitting Power Point-Creating Presentation The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-Working With Slides-Making A New Slide -Move. Center. Embossing-Alignment The Text-Left. Slide Sorter. View Notes.An Overview (Duration .Management Information Systems . Slide View.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS.

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

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

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

2 1.3 2. DC & AC. sockets. Energy sources-heat unit & heat transfer.3 1.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.1 1.7 1. Liquid petroleum gas-properties Precautions while handling LPG. Calculation of account of fuels used in catering industry and its cost factor. resistance power.7 2. Short circuit. series and parallel connections. fuses. Principles of Bunsen burner. Type of fuel-calorific value. Type of lighting-incandescent & fluorescent lamps. conductors.9 Electricity-fundamentals of electricity Definition of insulators.8 1.4 1. current potential difference.2 2.10 1. Energy and their units & relationship.1 2. Organizational chart of maintenance department. single phase. Duties & responsibilities of staff in maintenance department. UNIT-II Electricity-fundamentals of electricity. Comparative study of fuels used in catering industry. double phase.11 Role & importance of maintenance department in hotel & catering industries.8 2. switches & earthing.6 1. High pressure & low-pressure burners & corresponding heat output. .9 1.5 2.6 2. Safety precaution to be observed while using electrical appliances. three phase & its importance on equipment specification. Electric circuit-open & close.5 1.4 2. 2. Calculation of electric energy consumption.

9 3. Boiling point & latent heat.13 2. Types of contracts. Water & sanitary system.2 4.10 2.15 Units of light-intensity & utility. Window & central air-conditioning.6 Preventive & breakdown annual program. Classes of fire & fire extinguishers.3 4.5 3. water softening-Base exchange method.14 2. Cold & Hot water system used in hotel & catering industry. Fire fighting systems. Fire detectors. Comparisons. water tap. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .8 3.11 2. UNIT-IV 4.1 4. Compressing type refrigeration system defrosting. Energy conservation methods & programmes adapted in hotel.4 3. Flushing cisterns.12 2.7 3.3 3.11 Refrigeration & air conditioning Basic principle.4 4. UNIT-III 3.5 a) b) c) d) 4.2. Contract maintenance.2 3. traps. Various parts in general-preventive maintenance. Types of refrigerant units. Advantages & disadvantages.6 3. Hardness in water. closets & pipes. Conditions for comfort unit of air conditioning.1 3.10 3.

Teach yourself-gas electricity Wilmay C. corridor etc. 5. licenses and caterers. D.B.a) b) c) d) e) Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry UNIT-V 5. Miller and Jerome.W English language book society . Borseink. 5. Practical maintenance and equipment for hoteliers.5 Preparation of surfaces & application. Modern maintenance Eleno. care & maintenance. The management of maintenance and engineering systems in hospitality industry. Blood D. W.D. 5.4 Paints and polishes-types & its advantages..2 Types of wall finishes.1 Types of flooring. John weley. Tasa poxwala sons & co. F. steps. Gladwell 2.. REFERENCE BOOKS: 1. 5. 4. J. Mumbai 3.C.3 Types of furniture.

UNIT-III 3.5 Selection .Hierarchies . Group Manpower Ratio.2 3.2 3. type and uses Recruitment . 2.4 Job Design .3 2.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Sources of recruitment selection procedures Manpower planning.2. Test .1 3.1.1. General methods. Right sizing.1.1 1.Types.1 2. Interviews . Job enlargement.1.Types.Types Vertical/Horizontal UNIT-II 2.Meaning.Job analysis.Definition and formats Job Evaluation . Job enrichment Job Specification .4 3.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .1 3. Job rotation. Job description.Application.2 1.2 2.3 3.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .

3 4.2.8 4.2 3.1.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .2 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.Types & effects. House Rules.4.1.2..5 Types of performance appraisals .1 4.10 4.1 3.9 4.1 4.2. definition Role of trade union in the Indian Scenario Collective bargaining .2 3.Employees Satisfaction Survey . Job satisfaction .Culture Change ..11 Industrial Relations Trade Unionism .3 3. UNIT-V .4.4 4.Principles .3 3.6 4. UNIT-IV 4.4.1.Reasons – effects. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.3.1.5 4.4.1.4.1 3.4.1.4. Interpersonal and group dynamics.Methods Role Status Rewards & Recognition .2. Tripartite Arbitration Barriers of collective bargaining Grievance handling .1.Bi-partite.Industrial Relations Machineries ID Act Wage Settlements ...1.(Methods) Performance Rewards .3.1.4 3.3 3.4 3.2 3.1 3.1.4.7 4. Standing Order.

technology.3 Personal record.1.6 Other forms like ESI.1.1.5 Manpower audit 5. organizational objective.1. span of control.5.) brief 5.2 Systems 5.7 Organising manpower through market.1.8 Flexible Manpower 5.1.HRIS (Human Resource Info Syst. size and diversity. Medical. PF etc.1.9 HR Budget . product and services 5. leave.1. gratuity.1.1 Definitions 5.4 Employee productivity 5. 5.1 Personnel Management 5.

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. 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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. . marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. 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.

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UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. . training. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation.advertising agency-media selectiontype of media-sales promotion. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. Sales Promotion. Direct Sales. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. social responsibilities towards different group.

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

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 .

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

1. .1 1.1 Design and type of design Elements of Design (Line. Form. Sofa Bed. Draperies. Bedspread quilt) 2.2 Windows & Windows treatments Casements Curtains.2 Source of Light 2. 2.2 Principles 1.3 Beds & Bedding Bolsters. Blankets.2 Factors to be considered in selection of window treatment.1.1. Fold away Beds 2. Cornice.2 Factors affecting the Colour scheme of a guest room UNIT II 2.1.2. Composition.1 Types of Bed & Sizes (Zeal Bed. shape. Balance. Harmony.2.1. Blinds-Roller. Extra Bed.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Glass Curtains.4 Principles of Lighting 2. focal point ) Colour and colour scheme 1. Valance. Café Curtains. Venetian.5 Lighting for activities 2.1 Light and Light fittings 2.2. Direction. Texture. Size.1 Uses 1.2. Colour. 2.1 Types of Windows treatment. Value) of Design (Scale.1.3 Kinds of Light 2.3.1. Sewage& tail pelmets. Bed linen. Rhythm 1.1 Light and types of Light 2.2 Proportion.

Free standing.2 Fabric & Fibre 3.(wilton. pile bonded carpets.1. .3. Care & Uses 4. Fitted) 4.2Non-Woven .2.3.2 Types of Construction 3.1 Types of wall papers – (Spongeable. UNIT IV 4. Needle punched Carpets.2. Wood Panelling. Metal wall covering) 4.2 Bedspreads selection . Washable.2 Major Furniture woods & uses 4.1 Furniture & Fittings 4.Care.3 Care & Maintenance 4. Flock. Cushions 3.1. Anaglypta.3.2. Uses. Axminster.1 Carpets 3.1 Curtains upholsteries.1. Loose covers.2. Rubber & Plastic Mattresses) UNIT III 3. Glass Wall Covering.1 Types of Carpet 3.1.1.(Tufed. Lincrusta.3 Soft furnishing 3.1.2 Selection.2.2.1.3 Fabrics & Commonly used fabrics 3.1.1. Wood grain.1Woven .2 Wall & Wall Coverings Wood chip. Brussels & Cords.3 Care & Maintenance 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1.1 Classification of Fibre 3.1 Types of furniture – (Built-in.2 Uses & Disadvantages 3. Oriental) 3. Electro statically flocked carpets) 3.

4. Wedding Reception.1. College Annual Day.4 Equipment.1 Principles of Flower Arrangement 5. Hostel. Western.2.2 Types 4. Hospital House Keeping – Joan C. Diwali. Allen 3) Hotel. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.3 Accessories. Advantages & disadvantages Unit V 5.3 Uses.2 Purpose 5. Birthday Party. New Year. Free Style.1 Flower Arrangement 5. Care.2 5. types & functions Theme Decoration – Christmas. Rules & Steps to be followed in flower arranging 5.1 Composition 4. Onam.3.1. Traditional 5.3 Types of Flower Arrangement – Japanese.1. Pongal.1. Brason & Margraret Lennox .3 Advantages & disadvantages 4.3.3.3 Floor & Floor Covering 4.

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

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

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