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Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
Pubs.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Resorts. discotheques. 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 .Hotels. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Airlines. o Management’s expectations. Motels. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Rail. Private hospitals. Sea Catering. Parlors. Restaurants. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Mobile. Fast food restaurants. Sank bars.
English/Russian . Silver Room or Plate Room – Layout & Equipment & Use. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . French/American 2.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. 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. manual.3. Cocoa Ø Refreshing – Aerated. Indian Thali / Leaf Service 4. Basics of Banquets. Basics of Room Service 5. Computerized . UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.T.O. Tea.
Ø Kitchen Hygiene – Standard sanitation operation procedures. thawing – safe ways. reheating and cooling. Ø HACCP temperature standards – Cold storage. vegetable disinfections with chlorine. Ø Personal hygiene – Food safety standards for employees. Why proper hand wash is essential. FIFO. temperature danger zone. Ø Moist heat. blanching. advantages and specifications. dish washing machine. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . Heavy Ø Safety procedure in handling Equipment. calibrating and various types. UNIT-II Aims & Objectives of cooking food. prevention of cross contamination. triple sink method of washing. controlling Infectious diseases.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. cutting board sanitation. storage-dry and wet. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. record keeping. Medium. colour coding of boards. medium and large Hotel Ø Different Equipment used in Production – Light. equipment sanitation. Types. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Date coding. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. Ø General Layout of Kitchen in small. Deep freezer. Ø Oil as Medium with examples. use of disposable gloves. holding temperature. use of thermometers.
UNIT-IV SELECTION. -Texture of food. Sauces. and colour present on them. Veal. 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 .Recipes for mother sauces . CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb.classification.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Mixture of Ingredients. . CLASSIFICATION. and cuts of vegetables. effect of heat on vegetables. Components Accompaniments & Garnishes – Definition and 10 examples in each.Preparation of Ingredients.. Port.Classification .Classification. pigments. Beef) Ø Poultry MISE-EN-PLACE.
b. Bohri. Jain. South. Rajasthan. 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. Kerala & Tamil Nadu. b. Maharashtra. e. c. Dum-Pukth. Karnataka. Bengal. Punjab. Brahmin . Hyderabadi.a parsi. d. Goa.UNIT-V Introduction of regional cuisine (North. Gujarat. Andhra Pradesh. Moghalai. Chettinad Specialty Indian Community cuisine: . d. Specialty Indian Cuisines: .
. Fruits. Italienne. Fish Stock iv.Concasse. Macedoine. Paysanne.Jardiniere. Boorani Raita 5. Charcutiere) iii. Double-Ka-Meetha .Pork & Beef. Cubes. Allemande. Tomato(Creole.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Fish.) DEMONSTRATION & PREPARATION STOCKS i.Shred. Bearnaise) vi. Herbs. Bechmale( Mornay. Espagnole( Madeira. Hyderabad 1. Troncon.Supreme.CUTS OF POULTRY & JOINTING OF CHICKEN iv. ) v. CUTS OF MEAT (Lamb. sauce) ii. ii. Veloute(Supreme.Mignonette.Mirepoix. parsley. iii. White Stock ii. i. Brown Stock iii. Dices. CUTS OF VEGETABLES: Julliene. Gosht Briyani 2. Hollandaise (Paloise. Goujons. Identification of Raw Materials. Dum-Ka-Murgh 4. Darne.mayonnaise Objective: The student must be able to understand and use the different ingredients used in the regional cuisine and must be able to plan and prepare food according to the region. sauce. CUTS OF FISH : Fillet.) iv. Paupiette. Delice. DEMONSTRATION: i. Vegetables. Mirchi-Ka-Salan / Bagara Baingan 3.
Avial 3. Dahi Shorba All Varieties of Chat Items 2. Kashmiri Pulao 2. Meen Moilee 5. Paneer Makhni Dal Makhani 4. Pudina Pulao 6. Mutton Kolapuri 4. Goan Fish Curry 5. Machli Amritsari 5. Rajma Gogji 4. Puran Poli . Adrakwala Murgh Maharashtra 1.Kerala 1. Nei Choru. Vangi Bath 3. Erucherry 4. Lassi 2. Aloo Paratha Makkai-Ki-Roti 3. Mutton Roganjosh 3. Samba Soru (Red Pounded Rice) 2. Gajar – Ka-Halwa Kashmir 1. Kahmiri Khameeri Roti 5. Ada Pradaman Punjab 1.
pouvoir vouloir Ø Interrogation : qui . que. venire. toi etc Ø Le passe’ compose’. sortir. ou Ø Les pronoms relatifs simples : 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. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. faire. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1.55) Les villes touristiques en France. Les plats francais et les plats de votre pays 2. quand. partire. Comment preparer un plat Les Couleurs ( Ref to Page 82) . de Votre pays (Ref to Page 13. ou’ Ø Les pronoms toniques : moi. quand. que.
Penguin to functional English. London 1970 2. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. ed. Gwyneth fox. Middlesex 1983. penguin 3. Collins Cobuild English language Dictionary.. English Course. Linguaphone Institute. Peter watey jones. thing.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. REFERENCE BOOKS: 1. hotel reservation food. 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. place of picnic and sigh seeing – preparing speech. rosamund moon & penny stock . Impact.
Silver service & Clearance course by course 11. Drawing of various types of spoons. and other small equipment’s 3.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Service of Non-Alcoholic beverages 12. Different type of Napkin Folding 8. Receiving the guest (Procedures) 9. Burnishing 4. 1. Laying & relaying of table cloth 6. Forks. Sugar pot. Frilling . Tea pot. Presenting & Settling of bills (Cash & Credit) 13. Coffee pot. Laying up of table for various meals and menus 7. Methods of cleaning and upkeep of silver. Taking orders 10. Arrangements of side board 5. polishing methods silvo.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. 14. Arrangement and Carry of Room Service Trays. Familiarisation and handling of Equipment’s 2.
II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303) UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY Ø Hotel classification Ø Types of rooms & configuration of rooms UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship UNIT-III FRONT OFFICE DEPARTMENT Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities UNIT-IV HOUSEKEEPING DEPARTMENT Classification of cleaning equipments and agents Operational areas of housekeeping department 1. Daily cleaning UNIT-V H. Public area operation Sequence of housekeeping functions and lost & found 1. Spring cleaning 3. Guest floor operation 2.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures .K & F. Weekly cleaning 2.
Ø Registers maintained in department Ø Safety and security .
Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Rack Rates. Ø Baggage handling procedures Ø Front office cashiering procedure. V. Ø Receiving and registering the Guest.I.P) Knowledge of.I.T.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. Pre registration activity. Using the guest History System. Groups. Rates offered Maintain and Use of the Guest Information Directory. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø .V. Tariff fixation. V.P. Ø Knowledge of Traiff Basis of charging.I.. 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. 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.
floor.3 working in groups 4. glass. Organizing cleaning 3. Identification of cleaning tools and cleaning agents 2. porcelain. Public area cleaning 7. laminates.2 Sweeping 2.4 Room inspection 7. Cleaning frequencies 4.6 Vacuuming 2. star case.1 Lobby.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines. upholstered surface. evening attention 6.3 Mopping 2. Guest room cleaning 6.5 Polishing (Metal.2 Room cleaning 6. Theatres etc. 6. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. chrome. corridor.1 working individually 3. cleaning 2..4 Scrubbing 2. floor surfaces. dinning hall . earthen ware.3 Periodic cleaning 5. wooden furniture. Train. Stainless steeel. Bus.) 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. plastic.1 Daily clening 4.2 Weekly cleaning 4. ceramic. Cleaning of various services Metal – Brass.2 working in teams 3.7 Spot cleaning 3. wood) 2.1 Bed making – Morning attention.1 Dusting 2. reception.3 Bath room cleaning 6.
7. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. Preparing Housekeeping register and reports REFERENCE BOOKS 1. BHATNAGAR : FRANK BROS & CO.K. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6.8. 5. R. : 2005 2. BARDI : JOHN WILEY & SONS. Singh HOTEL. III Edition . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. INC : II Edition – 1996. First Aid procedure 9.K. 3. 4. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Fire prevention procedure 10.By Dr. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) .
Pusanikai Halwa Goa 1. Gulab Jamun Tamil Nadu 1. Ghee Bath 3. Veg. Bibinca Breakfast Menu . Xacutti 4. Macher Matha Moonger Dal 4. Rasmalai 5. Macher jhol.By Sudhir Andrews - Bengal 1. Sambar 7. Mutton Vindaloo 3.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Yeravaruval 3. Chicken Chettinad 4. Beans Usili 6. Kozhi Rasam 2. Doi jhol 2. Goa Fish curry 5. Samba Soru 8. Uralai Roast 5. Sea food rice 2.
Bread butter / jam / marmalade / toast 8.1. Poori bhaji 4. Egg (all varieties) . Kitchadi (rava) 7. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Pongal / sambhar / chutney (3 varieties) 3. Aloo paratha 5. Idli / dosa / uthappam 2.
I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Software. Special Keys. Origin and history Various types. Naming field. Numerical. Hardware. Same structure. Manipulating date. . Advantages and disadvantages. Binary terms. Control cards. record. Operating Application (higher Level Languages/Utility). Field. Types (Character. Real time clock. CGA Card KEYBOARD OPERATION Special symbols. Creating database file. file-types of files. Input & Output devices Storage devices. Dbase III plus. Date) Width. ASCII Code Ports (Serial & Parallel). Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Logical. Chips. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Memo. Clock Speed.
using. Append. REFERENCE BOOKS: 1. Insert and recording in a field. Delete / erase a file. Display structure. Viewing data. Taxali. Understanding Dbase III Plus by Alan Simpson. 4. Enter data. Inserting Field. Exercise-IX Indexing. Exercise-VIII Use the following commands-Goto. Skip. Changing default drive. Quit. Saving a memo. display all / display. Changing the type of width etc.K. 3. 2. Display Status. Deleting Field. del). Rename in a file. Append. Sorting. Edit. Pak. Browse. Retrieve the structure created in Exercise-I. MS-OFFICE. generating and printing a report form. Save. of any field. Exercise-XIII Creating. Calling directory in Dbase. Exercise-X Search. Global replace and Change.. Exercise-XI Create a database file with name. Copy a structure. Entering a memo. Printing. Append. Exercise-XII Label Creating. Manual of Dbase III plus. Del. Generating & Printing tale. Moving between Records. display. list. Display a memo. Locate and continue. DBASE III Plus Made Simple-R. Edit Record (backspace.Modify Structure.Microsoft Corporation .
Grammar Ø Enchainement des ide’es (opposition. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114.III SEMESTER HOTEL FRENCH – III (08U3LF3) Prescribed text Book: Le Francais de l’hotellerie et du tourisme Part – 3 Dans Les Autres Services Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry. cause. passé.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.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. Ceux. celle.. future proche. but) Ø Quelque chose – ne …. conse’quence.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . ceci. recent Ø Pronoms de’monstratifs : celui.
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. 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.
.Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.
Classification of linen Ø Items classified as bed linen and bath linen. bed spreads. table cloths. pillow slips. upholstery and cushions) Linen room Ø Activities of a linen room.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. Ø Location. towels & bathmats. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. 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 .
explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. laundry clerk. spotter cum presser. washing. sorting. tumbling.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. hydro-extraction. starching. unloading. shift-in-leader. Ø Stages in wash cycle (flush-suds-bleach. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. loading washing. finishing. dry cleaning supervisor. spotter. airing & storing. sour. arrival. 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 . rinsing. [Calendar/steam press] folding. weighing. enzyme action detergents. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. transportation. valet runner. bleaches. conditioners. built soap detergents. rinse and sour & soft-extract. transfer and use).
Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. Accounttransfer.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies .UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. dully automated Ø Credit monitoring . Semi .Floor limit. Cash advance. Accounts allowance. Encashment of Foreign Exchanges. Ø The role of the night auditor Ø Cross . part settlement of in house guests Ø Account maintenance: Charge purchase. Account Correction. House limit.Automated.
freestyle) Ø Principles of flower arrangement. focal point. rhythm. Room key Security system . repetition. 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. 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. design. balance.Ø Balance all departments Ø Verify room rates Ø Verify No. texture. scale. Japanese.
6 Vacuuming 2.7 Spot cleaning 3 Organizing cleaning 3. Bomb threat. wood) 2. suicide. floor. 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 2.3 Mopping 2. Fire. 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.4 Scrubbing 2.2 Sweeping 2.1 Working individually 3.1 Daily cleaning 4.2 Weekly cleaning 4. Robbery.2 Working in teams 3.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.1 Dusting 2.3 Periodic cleaning . Death.5 Polishing (metal.3 Working in groups 4 Cleaning frequencies 4.
staircase. ceramic. furniture and fixture.3 Bathroom cleaning 6. glass. floor – cement. corridors. mosaic. Hotel Front Office Management Front Office Proceedings James A. grooming and greeting • Situations handling (over booking room change. Evening attention 6. earthen ware. • Forecasting of rooms • Taking reservation. • Etiquettes body language. chrome.1 Bed making . Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. Brooks Ahla . VIPs through role play • Extempore for polite speaking. carpet) 6 Guest room cleaning 6. Kasavana Richard M. turn away) REFERENCE BOOKS: 1. cancellation.4 Room inspection 6.5 Cleaning of various surfaces 5. amendments.Morning attention. • Improving the conversational skills and mannerism. wood. plastic. Bardi Michael L. restaurants.1 Metal – brass.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.c. 2.2 Room cleaning 6. processing reservation • Receiving & registering of F I T groups crew. laminates. e. porcelain.t. stainless steel.
Khus Khus. Besan Flour. salads. specific methods of cooking and accompaniments. Thai and English cuisines. Buffet Menu. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Study on the following cuisines with importance given to choice of ingredients. types of equipment’s methods of presentation. Menu. . French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. chaud. Lunch. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. and its working. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. Green III. traditional dishes. Rice Flour) II. froidsalads and salad dressing. Nellai. Cold food preparations and presentation-hors d’oeuvres. High Tea & Dinner.Breakfast. Different sections-pantry. Cashew nuts. creating ambiance. White IV. aspic. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. Thickening Agents (Coconuts. sandwiches.
lighting Water supply. Design and layout for kitchen-work flow allocation-workspace. Railways (Base Kitchen. Ease of Service Incorporation of leftovers. storage pots and pan wash and ancillary areas. Pre preparation. forcemeat. Hospitals. Detail study of the following in regard to planning a menu. staffing equipment. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . High tea & Dinner. Types of menu. Theme. Festivals like X-mass. stores. Passenger & Luxury Liner) Welfare Kitchen: Institutions. transport and method of cooking.Format and its purpose. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Birthday. Transport Catering: Airlines. Conversion of recipes for quantity Food Production. receiving. cyclic menus. ventilation. Principles of planning a menu. Buffet Menu – Breakfast. Mousse. different occasions: Marriage. Sports Meet. Onam. Industries Parameters for Quantity Food Production Types of Indents.Cold cuts-pates. Salami and sausages. preparation sale Food Costing and Cost management . Environment hygiene – site location.purchase. Lunch. structure. Off Premise Catering. New year. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . plumbing walls tiles and ceiling. Ballantine. Reception. Buffet presentation menu and types of food. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Menu for Diwali. Galantine. Ease of Preparation. Hotels. Cost. Terrines. Pantry Car.
inventory taking – par stock. bin cards. bin card. store ledger. Portion control FIFO . buffer stock lead-time.Standard purchase specification Yield testing Inventory.
layout. Slide projectors.premises catering to be . Kaleidoscope . Audio visual aids.format and purpose Ø Compiling & making special Banquet menus. Multi media projector.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit./Lunch Dinner). Formal Functions Ø An introduction . conference menus and state banquets. Specialisation of Off .Booking and organisation of formal functions to include – facilities offered .Layout of a Banquet Department – Duties and responsibilities of each staff.Secretariat service. (OHP. the students will have a knowledge about the Banquet department and its function. Addressing & preparing toast and order of service. Allotting stations. Off-premises Catering (Out catering) . Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Ø Banquet function prospectus .Tabling seating arrangements. flipcharts. 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. Banquet Introduction Ø Organization structure .F. PA system. Calculating space for set up of tables.
Introduction Ø Introduction . Crockery and Glassware's .The Gueridon (lay out diagram) – An introduction to carving .Allocation of Area .Atmosphere . 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 .General points to be remembered while serving from a gueridon .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant. Planning for a Bar will also be discussed at the end of the unit.Care & Maintenance of equipment .Linen ware .Interior decoration etc.Taking order for Gueridon Service . .UNIT-II BASICS OF MENU ENGINEERING.Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Selection and Purchase of Equipment .Special Equipment's used . Ø Gueridon Service .Furniture and Furnishings .Sequence of service . Steak Diane) Ø Planning of Bar .Designing of Bar .Cutlery.Bar Equipment's .
Various bar procedure and the legal requirements for bar and discussed.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. and methods of control. 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 .
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.
Receiving station . Ravoli ) American (Burgers. vending machines (Coffee. Buttitos. counter top blenders. and how it operates-Advantages & disadvantages -Application. grater. mechanical & mobile devices. distribution area. S/W. Vegetable slicer. Refritos) Italian (Pizzas. Record keeping. Basic concepts of Microwave Cooking Essential compounds. Salads) Indian (Chats) Coffee Bars & Tea boutiques . lasagne. Processing Freezers. Receiving procedures . Shredder. enchiladas. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Milk) Rotary toasters etc. waster compactor unit.Refrigerator storage (Storage freezer. Thawers) Production Area Guidelines for the selection of equipment-study of a few commonly used equipment’s like-convention ovens-steam cookers-Micro OvensDeep fat pressure fryers-Char Boilers-Grills broilers-other small equipments like High speed S/W maker..unloading dock. Coolers.
fish. vinegar. (Definitions and two examples for each topic).III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. dehydration of vegetables. Unit-II Food Preservation by use of high temperature-sterilization (canning. wines. pickled fruits and vegetables. Sauerkrant. fruits. marmalade. Principles of Food Preservation. food Spoilage. Sanitation and health. Olives. preparation of yeast starter. beer. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. Food Intoxication. Importance of Preservation. ale. Food Preservation by sugar concentrates-concentrated but moist. jelly. Food Preservation by use of low temperature-freezing and refrigeration. Food Preservation by irradiation-Alpha. . hot packing) pasteurization and blanching. egg and milk. Beta & Gamma radiations. aseptic canning. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. candied and glazed fruits. sweetened condensed milk. artificial drying. sundrying. cider. Food Poisoning. jam. vinegar making. Pickled Meat. food Infection. drying by contact with heated surface. Drying equipments-Hot air drier. meat.
spices & condiments Antibiotics and other chemical preservatives. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. Preservatives-Organic acids & their salts. Food Processing and Preservation-B. Sivasankar. leavening agents. Acids.. Prentice Hall of India Pvt. New Delhi. Delhi. Asia Pacific Business Press. inorganic salts. Definition. . wood smoke. functional characteristics of chemical additives.Ltd. Bases & their salts. Food Microbiology-Frazier. Packaging & Labeling.Unit-V Food additives and chemicals.
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.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. 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 .
Bhatnager . Macmillan Publishing company 2. Heaton J. English for competitive exam R.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry. & Turtion N.B.REFERENCE BOOKS: 1. .
excessive intake. Irradiation deep-freezing. yeasts Bacteria – Types. harmful effect Ø Food adulteration. Digestion and absorption of food Unit – IV Nutrition and healthy eating. Growth. RDA. Growth pattern and control. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. high fiber. Laws to prevent. Temperature conditions. its beneficial effect. Ø Balanced Diet. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. proteins. various methods of food preservation.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 effects-Food poisoning. prevention. Moisture. functions. five food groups = balanced diet for . Role of Microbes in food preparation Beneficial effect – Economic importance. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. their sources. Sources. first aid & Hygiene Unit – I Microorganism – Moulds. Ø Basic nutrients. deficiency diseases. sports persons fat free. canning and sterilization use of preservatives and their standards. . water and fiber.diabetic patients. minerals and vitamins. chemical preservatives. Various Diet Ø Safety regulation. digestion. fats. Time.
prevention and first aid. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. Lakshmi.Swaminathan Publisher Papco.R. R.Rajagopal Publisher New Age International .Rao Publisher New Age International Ø Essential of food and Nutrition by M. color-coding. Ø Fundementals of Food and Nutrition 2001 by Sumathy. food hygiene. product development= chemistry in kitchen PH and water. Emulsions.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. Hygiene HACCP. MV.Mudambi. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. general health and fitness.Factors affecting the nutritive value of food. Lipids.B Publisher New Age International Ø Food Science by S.Mudambi 2005 & Shalini M. Accidents. provision of safe food. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay. Hygienic storage of food personal hygiene. carbohydrates. proteins.
Laundry 8. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Preparation Of Night Audit Reports. Guest Accounts. Handling Of Telephone And Telephone Mannerism 3.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Stain Removal 10. Taking Down Messages In The Message Slip For The Guest 2. Flower Arrangement 7. Identification Of Fabrics 9. 6. Paging 4. Folios. Theme Decoration – Birthday/Conference/Festival/Regional .
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 .
types. flour test. PH value. 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. low ratio cakes] . high ratio.description and uses Oven.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits.functions and its uses in bakery UNIT. effect of over and under fermentation Ø Eggs.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. function and its uses. lean. WAP of flour.elementary knowledge. gluten.V SEMESTER BAKERY & CONFECTIONARY THEORY CORE-VII (08U HM 5407) UNIT-I INTRODUCTION Ø Ø Ø Ø Ø Aims and objectives of bakery Organizational structure of bakery – small and large Equipments used.composition. Ø Yeast.
chocolate.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. glaze.Bernard clayton[Fireside Rockfeller center. Newyork] Ø Baking made simple. malaviya nagar.sultan Ø New complete book of breads.introduction Ø Types of icing-butter. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . very hot. NewDelhi. medium] Ø The oven temperatures for baking rich and lean cakes. [hot. royal. marzipan.C Dubey [ S.C. REFERENCE BOOKS: Ø Basic baking science & craft by S.Dubey F-10/5.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. Bangalore] Ø Practical baking.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. fudge.] Ø Beautiful Baking. Mathew[ vasan book depot. Bangalore .M. Ø Gum paste Ø Oven at different temperatures. marshmallow.
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 .
Double Entry System . • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets.Difference between Trial Balance and Balance Sheet – Trading Account. • Define cost. • Define Budget and budgetary control • Explain the different steps in Budgetary Control 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. UNIT-II Trial Balance – Meaning . • Define double entry system. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . UNIT-I Introduction to Accounting – Meaning – Concepts . • Demonstrate how to journalise and post accounting entries.Definition . concepts and function of accounting.Advantages – Journal entries –Ledger. costing and cost accounting. • Demonstrate How to enter Trial Balance.Advantages – Preparation of Trial Balance.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. Final Accounts – Need . • Describe the advantages of double entry system. • Describe ABC Analysis.The Accounting function in the Hospitality Industry. • Describe the meaning and advantages of Trial Balance. • Identify the need of final accounts.
Costing.Perpetual Inventory and Periodic Inventory – ABC Analysis.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. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .Definition of Cost . Cost Accounting .UNIT-III Hotel Cost Accounts . Cash Budget & Flexible Budget) .Scope and Advantages of Costing – Preparation of Cost Sheet. UNIT.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Sales Budget. Methods of Inventory Valuation . Cost Concept pertaining to Hotel Industry (Food Cost Percentage.
Inst. New Delhi.Maheshwari. Hospitality Industry Financial Accounting – by Raymend S.N.S. Ltd. of the AHMA Cost Accounting – R. .Damitio Edn. Schmidgall & James W. Bagavathi. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.Chand & Co. Publisher Sultan Chand & Sons.Chand & Co. Publisher S.Pillai & V. Grewal.Ltd. Publisher S. Publisher Dicky’s Enterprises. New Delhi Principles of Management Accounting Dr.REFERENCE BOOKS: Introduction to Accounting – by T.S.N. New Delhi.S.. Mumbai.
V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .
Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .
Ø POACHED FISH WITH HOLLANDAISE SAUCE .
MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .
MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .
Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .
V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations
UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services
UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages
Ø Define tourism marketing Ø Identifying markets Ø Market organization
Ø Marketing strategy
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention
3 Refering budget plans 1.3. UNIT-II REVENUE MANAGEMENT 22.214.171.124 2.7 Operating ratios and ratio standards.4.2 Occupany rates 1.5 Room division income statement 1.3.2 2.1 Establishing room rates 1.4.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Rule of Thumb approach 1.2 1.4 Hotel statement of income 1.3 Room Revenue analysis 1.3 2.4.3 Forecasting room availability budgeting for operations 1.1 Forecasting room revenue 1.1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.2 Hubburt Formula 1.1 Daily operation report 1.2 Estimating expenses 1.4 Evaluating front office operations 126.96.36.199.1.1 2.3.6 Room Division budget report 1.
2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15
Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business
2.16 2.17 2.18 2.19 2.20 2.21 2.22
Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through
UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby
reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)
Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.
UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.
week. layoff.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. workman. Rights & privileges of regd. tiles. Industrial Establishment. Employee. health and safety measures. surcharge. Employer. lockout. Tamil Nadu Catering Establishment Act. Social 2. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.2 The industrial Disputes Act 1947 Definition:.Wages. welfare. expenditure. Registration. worker. calendar year. settlement. Introduction object of law. powers of Inspectors. Working condition.2 Study of Fixation of tariff for various taxes viz.4 Security. Definitions of factory. retrenchment. Factory Rules for payment of wages. Authorities under the act. Public utility service 2.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Trade Union. adult. manufacturing process.strike. deductions allowed . UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. luxury. occupier. 2.Scope. day.3 Trade union Act 1926 . The various laws applicable to catering establishments. award. Definitions:. 1. The Payment of Wages Act 1936. adolescent.
2 The Sale of goods Act 1930 Definition. Short notes on gratuity Trust 2.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.8 The employees state insurance Act 1948 Scope. performance right of unpaid vendor 3. 2. obligations and rights of employers& employee.6 The Employees Provident Fund Act 1952. Fixation & Revision of WagesObligation of employers Administrative authorities.what is p.f.1 3. Rights & duties of bailor & bailee inn keepers liabilities. void arrangement. Rights of workers UNIT III 3. benefits. 3. validity of contract. Apprenticeship Act.1 Mercantile Law The contract Act 1872 Definition. Valid/void contract. performance Incentive. fire insurance/ burgle/ riots/ natural calamities . contribution. conditions & Warranties. 2.3 The contract of Bailment Definition. Contract Regulation (abolition) Act.1.4 Law of insurance.10. rights. illegal agreement. Requirements.2.5 The minimum Wages Act 1948 Scope.1. Bonus vs. Powers of Government 2.General principles. Rights & obligations of employer & employee.9 The Payment of Gratuity Act 1972 Scope.1. performance (when a communication becomes complete legally) 3. 2.1. bonus in case of new establishments. obligations of employer & employee adjudication of disputes. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.
1.3 4.1. Private Company. Public Company The Partnership Act 1932: Definition.1 4.1.6 Consumer Laws The Consumer protections Act 1986 Applicability.2 4.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid . Creation.1.3 5. 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.Meaning & effect.4 5.1.Meaning & effect. Public liability Insurance.1.4 4.5 Types of Organization Company Law 1956: Definition.1.1.2 5.5 4.1 5. UNIT IV 4.Fidelity insurance.1 4.1. Formation Law of Agency : Definition.1 5.
VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Left. Spacing Paragraph Line Spacing. Paste. Tools. Page Formatting. Formatting A Text. Drag & Drop Method. . Closing A File. Mail Merge. File. Indenting Paragraphs. Inserting Pictures/Charts/Files. Inserting A Page. Saving The Text. Character Highlighting. Insert. 200 M Control In Any View. Deleting Page Numbering. Checking Text. Creating And Editing. Adjoining Page Numbering. Auto Correct Check Up. Colour. Printing The Text. Menu Method. Right. Master Document View. Page Numbering. Normal Views. Key Board Method. Page Views. Cut. Page Layout View.Selection of Fonts. Redo. Spell Check. Center. Mouse Techniques. The Grammar Checker. Size. Keyboard Techniques. Opening A Non-Work Document. Function Key Techniques. The Spell Checker. Saving The File To Disk. Full Screen View. Moving And Copying Text. Correcting Text. Outline View. Undo. Changing Type Style.Replacing Text. Spacing Between Paragraphs. Setting Page Margins. Typing Over Test. Paste. Using Ruler To Set Indents. Clip Arts. Increasing And Decreasing Indents. View. Inserting And Deleting Pages In A Document. Deleting Blank Lines. Setting Tab Using Ruler. Tool Bar Method. Paper Size. Page Setup. Justifying Text-Types & Tab Setting. Editing Test. Header & Footer. Alignment Of Text. Setting Margins. Magnification. Table Commands Revisited In Detail. Edit. Redo. Cut. Undo. Print Preview. Print Options. The Sanrus. Format. Printing In Landscape Or Portrait Orientation.
. Adding Drawing To The Chart. Text. Sorting. Starting New Work Book. Formatting Work Book.Ms Excel The Spread Sheet Spread Sheet An Introduction. Spell Checking. Data Entry. Entering Series. Date 4 Time Entries. Deleting The Contents Of A Range Of Cell. Of Excel In Word Dynamically. Sorting A Work Database. Filling A Number Series. Arranging. Selecting With Mouse. Insert The Excel Selected Block Into Word Document. Generating. Rearranging Work Sheet Data. Un hiding. Linking Workbook To Workbook. Starting Excel. Working with Ms-Excel Adjusting Width. Default And Changing Default Settings. File Close. Creating Subtotals. Formatting Data. Editing. Processing With Ms Excel. Copying And Moving. Entering Numbers. Print Parameters. Auto Correct. Combining Subtotals And Removing Subtotals. Inserting A Chart. Mathematical Operator. Mapping The Data. Exponentiation And Percentage Operators. Creating A Database In Word. Logical Or Comparison Operators. Entering And Editing Data. Linking The Chart Of Selected Block Introduction to Power point. Formatting Work Sheet. Inserting And Deleting Sheets From Work Book. Charting And Mapping The Data. Font Selection. Entering. Charting The Data. Printing In Excel. Data Handling. Printing Etc. Aligning Data. Format Style. Opening And Saving Presentations. Editing Data.Types Of Views- . The Worksheet Selecting Cells And Ranges. Modifying Chart. Filling A Text Series With Auto Fill. Hiding. Chart Types. Inserting Columns And Rows. Power Point Terminology-Getting Into Power Point-Creating. Why Pictorial Presentation. Creating The List. Copying. Lists In Excel. Clearance And Replacing Contents Of A Cell. Using Mouse To Create A Formula. Sorting The Data. Copying With Tables To Excel. Techniques In Printing Excel.
Outline View. Slide Sorter. Master Views.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Center. Embossing-Alignment The Text-Left. Previewing & Rehearsing-Creating Animated Slides. Pate View. Copying and Pasting-Formatting Text. 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.Management Information Systems .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.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Slide 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 . View Notes.An Overview (Duration . Shadowing. 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.
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 . Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications.Internet and Web Basics -by Ned Snell. . T. Bob Temple.Michael Clark Pearson Edition.
lamb.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. pates. veal. 3. fish and various uses in the kitchen with diagram and weights. salads dressings. UNIT-III 3. curing and smoking of various meats. Issuing and receiving various materials. Veg/Fruit Carving.1 Receiving and maintaining perishable commodities like crab. Duties and responsibilities of the head and other staffs.1 Definition and importance of Garde Manger – Section butchery.1 Non Edible Displays-Butter Sculpture. mousse line mousse.1 2. prawn. 5.3 Equipments used-charcutiere. Ice Carving. 1. Canapés. Different cuts of poultry. accounting there of. UNIT-IV 4. UNIT – V 5. aspic jelly and their uses. placing indent and maintaining stock. galantine and garnishing them preparing of sauces. UNIT-II 2. Preparation of salads. balantine. 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. curer factors to be considered for selecting them. Butchery.2 2. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. lobster. cold soup. other. port. Salt Dough. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . terrines. cold kitchen and larder plan-layout and Hierarchy. Preparation of various sausage salamis. 4.
6. The art of Garde Manger 7. The Lardu ctry. .
HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Principles of Bunsen burner.9 Electricity-fundamentals of electricity Definition of insulators. Duties & responsibilities of staff in maintenance department. High pressure & low-pressure burners & corresponding heat output.5 2.1 1.9 1.8 2. Energy sources-heat unit & heat transfer. Organizational chart of maintenance department. single phase. current potential difference. UNIT-II Electricity-fundamentals of electricity. double phase. DC & AC. switches & earthing.2 1. Liquid petroleum gas-properties Precautions while handling LPG. Calculation of account of fuels used in catering industry and its cost factor.5 1. sockets. Safety precaution to be observed while using electrical appliances. resistance power.3 1.6 1. . three phase & its importance on equipment specification.6 2. Type of fuel-calorific value.7 2. series and parallel connections.4 1. Comparative study of fuels used in catering industry.8 1.3 2. conductors.7 1. Short circuit. Type of lighting-incandescent & fluorescent lamps. Calculation of electric energy consumption.2 2. Energy and their units & relationship. Electric circuit-open & close.11 Role & importance of maintenance department in hotel & catering industries. 2.4 2.10 1.1 2. fuses.
Contract maintenance.2 3.10 2. Conditions for comfort unit of air conditioning.2.1 4.6 Preventive & breakdown annual program.9 3.4 3.14 2.13 2. Water & sanitary system.4 4.15 Units of light-intensity & utility.2 4. UNIT-IV 4.3 3.10 3. Hardness in water.11 Refrigeration & air conditioning Basic principle.5 3.3 4.12 2. Boiling point & latent heat.6 3. water tap. Types of contracts. traps.11 2. UNIT-III 3.8 3. Fire detectors. Classes of fire & fire extinguishers. water softening-Base exchange method. Comparisons. Window & central air-conditioning. Compressing type refrigeration system defrosting.7 3. closets & pipes. Advantages & disadvantages.1 3. Flushing cisterns. Cold & Hot water system used in hotel & catering industry. Types of refrigerant units.5 a) b) c) d) 4. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Fire fighting systems. Various parts in general-preventive maintenance. Energy conservation methods & programmes adapted in hotel.
5. Modern maintenance Eleno.3 Types of furniture. Teach yourself-gas electricity Wilmay C. Tasa poxwala sons & co. Mumbai 3.C. 5. 5. Miller and Jerome. Practical maintenance and equipment for hoteliers. W. John weley. corridor etc. steps. licenses and caterers.4 Paints and polishes-types & its advantages.W English language book society .1 Types of flooring. 4. Borseink. REFERENCE BOOKS: 1. Blood D.2 Types of wall finishes. F.D. D. Gladwell 2. The management of maintenance and engineering systems in hospitality industry.. 5.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. care & maintenance.5 Preparation of surfaces & application.. J.B.
Interviews .2 3. Group Manpower Ratio.Meaning. UNIT-III 3.2 2.Types. 2.5 Selection .3 3.Application.Definition and formats Job Evaluation .3 2.2 1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1.1.Job analysis. Job description.2 3.1. type and uses Recruitment .4 Job Design . Job enlargement. Right sizing.1 1.1 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .1 3. Job rotation.Types.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . General methods.1.1 3.Hierarchies .Types Vertical/Horizontal UNIT-II 2.4 3. Test .Sources of recruitment selection procedures Manpower planning. Job enrichment Job Specification .2.
5 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture ..11 Industrial Relations Trade Unionism . UNIT-IV 4.4.4 3.6 4.1.Bi-partite.3 3.Reasons – effects.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.Culture Change .Principles .1 3.1. Job satisfaction .4.4.(Methods) Performance Rewards .3 4.2 3.2.Industrial Relations Machineries ID Act Wage Settlements .1.2.Types & effects.3.2 3.10 4.2 4.3. definition Role of trade union in the Indian Scenario Collective bargaining .4.1..4. House Rules.1.2 3.1.3 3.7 4.1.3 3.Methods Role Status Rewards & Recognition .2. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.8 4.1..1 3.4.5 Types of performance appraisals .1 4.4.1. Interpersonal and group dynamics..1. Standing Order.4.1 3.4 3.1 4.2.Employees Satisfaction Survey . Tripartite Arbitration Barriers of collective bargaining Grievance handling . UNIT-V .9 4.4 4.
size and diversity. 5.9 HR Budget .2 Systems 5.1. leave. product and services 188.8.131.52. Medical. gratuity.5 Manpower audit 5. span of control.HRIS (Human Resource Info Syst. organizational objective. PF etc.1.3 Personal record.1.1. technology.4 Employee productivity 5.1 Personnel Management 5.6 Other forms like ESI.) brief 5.1.1 Definitions 5.1.7 Organising manpower through market.8 Flexible Manpower 5.5.
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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. . marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. 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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. 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.
advertising agency-media selectiontype of media-sales promotion. social responsibilities towards different group. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. 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. Direct Sales. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. training. Sales Promotion. . Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.
4. 2. Advertising Management-Rajiv Batra. John G. Sharma. Marketing Management-Rajan Nair. .A.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. 3. Mayers. Marketing Research-D. Marketing Management – S. Marketing Management-Philip Kotler. SHERLEKAR.D. REFERENCE BOOKS: 1.
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.
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
Bed linen.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Direction. 2.1 Design and type of design Elements of Design (Line. Cornice. 2.1 Light and Light fittings 2.1.2 Windows & Windows treatments Casements Curtains. Glass Curtains. Colour.1 1.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.5 Lighting for activities 2. Café Curtains.2 Principles 1. Rhythm 1.1. Bedspread quilt) 2.1. .3 Beds & Bedding Bolsters.2.1. Composition. Form. focal point ) Colour and colour scheme 1. Texture.2.1.1 Light and types of Light 2. Sewage& tail pelmets. Fold away Beds 2. Harmony.2 Proportion. Blankets. Valance.1. shape.2.1 Types of Windows treatment. Value) of Design (Scale.1 Uses 1.2 Source of Light 2. Blinds-Roller.4 Principles of Lighting 2. Balance. Extra Bed.2 Factors to be considered in selection of window treatment.1 Types of Bed & Sizes (Zeal Bed. Draperies.3 Kinds of Light 2. Sofa Bed.2. Size.1.3. Venetian.
2.1.1. Fitted) 4.1 Curtains upholsteries.1 Furniture & Fittings 4.1.1 Classification of Fibre 3.3 Soft furnishing 3.2 Wall & Wall Coverings Wood chip.1 Types of wall papers – (Spongeable. Wood Panelling. Metal wall covering) 4.1.Care. . Brussels & Cords.2.1 Types of Carpet 3.1. Washable.1. Free standing.(wilton.2 Bedspreads selection . Care & Uses 4.1 Types of furniture – (Built-in.2.(Tufed. Electro statically flocked carpets) 3. UNIT IV 4. Flock. Cushions 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.3 Care & Maintenance 3.2.2Non-Woven .3. Uses.1. Needle punched Carpets.3 Fabrics & Commonly used fabrics 3. Anaglypta.3.2 Selection.1. Wood grain.2 Major Furniture woods & uses 4.2. Lincrusta. Glass Wall Covering.1 Carpets 3. Oriental) 3. Rubber & Plastic Mattresses) UNIT III 3.2 Types of Construction 3. Loose covers.2. pile bonded carpets. Axminster.3 Care & Maintenance 184.108.40.206 Fabric & Fibre 3.1.2 Uses & Disadvantages 3.1Woven .
Hospital House Keeping – Joan C.1.3 Uses. Brason & Margraret Lennox . Western.3.3. Diwali. Rules & Steps to be followed in flower arranging 5. Traditional 5. College Annual Day. Advantages & disadvantages Unit V 5.1 Principles of Flower Arrangement 5.2 Types 4. Wedding Reception.4 Equipment. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Allen 3) Hotel.4. Pongal. New Year. Free Style.1.1 Composition 4.3 Floor & Floor Covering 4. types & functions Theme Decoration – Christmas.2.1.3 Advantages & disadvantages 4.3. Care. Hostel.2 Purpose 5.1.3 Types of Flower Arrangement – Japanese. Onam. Birthday Party.2 5.3 Accessories.1 Flower Arrangement 5.
Preservation and storing methods of raw materials and cooked food items 9. 5. Types of plans in Hotel 6.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Introduction to Hotel Industry and Various Department in Hotel and their functions. Menu – Definition (Menus followed in various catering Eastablishments. Points to be considered while selecting raw materials (Veg. Catering as a career and job prospects in the Industry 3. Safety and Hygienic procedures followed in food production department . 3. Preparation of ingredients. Unit – II 1. 4. 6. Medium and large Hotels. organization structure of food production department – duties and responsibilities of personnel 7. 2. 2. Organization structure of small. Methods of cooking. Aims and Objective of cooking food. Different. Milk Products and meat) 4. Types of Fuel. Evolution of catering Industry and Brief Description of different types of catering Establishments. 8. Equipments and utensils used in food production department 5.
Organization structure of front office department and their duties and responsibilities 3. Different types of cutlery. Types of rooms and their reservation & Cancellation procedure 4. Types of service 6. Importance of food & Beverage Service Department 2. Unit – IV 1.Unit –III 1. Organization structure of housekeeping dept. Importance of front office department 2. Western culinary terms . Importance of housekeeping department 5. and responsibilities of personnel. 5. Organization structure of food & Beverage Service Dept. Crockery and Glassware used in food and beverage service department. 3. 4. Cleaning Equipments and agents used in Housekeeping dept. duties and responsibilities of personnel 6. Attributes and attitudes of good waiter.
Fried rice _ 3 Varieties 4. Bread REFERENCE BOOKS: 1. Plain sponge 10. New Delhi) 3. Cutlets & French fries 9. Fish – 3 Varieties 7. I & II – Thangam E-Philip (orient Longman publications) 2. Modern Cookery for Teaching and Trade – vol. Chicken – 3 Varieties 8. Theory of Cookery – Krishna Arora (Frank Brothers & Company . Chinese & Continental) 2. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc.Unit –V 1. Soup 5 Varieties ( Indian. Graw Hill Publications). South Indian Dishes – 5 Varieties 5. . Pulao – 5 Varieties 3. North Indian Gravy _ 2 varieties 6.
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