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.

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

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 . 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. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. English/Russian . French/American 2.

Indian Thali / Leaf Service 4.O. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee.T. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Tea. Computerized . Cocoa Ø Refreshing – Aerated.3. Basics of Room Service 5. Basics of Banquets. manual. 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.

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

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

Andhra Pradesh. Goa. Hyderabadi. Punjab. Chettinad Specialty Indian Community cuisine: . e. South. c. d.UNIT-V Introduction of regional cuisine (North. Kerala & Tamil Nadu. Gujarat. d. Karnataka. Bengal. Moghalai. Brahmin . Jain. Rajasthan. b. Specialty Indian Cuisines: .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. Dum-Pukth.a parsi. Maharashtra. Bohri. b.

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

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

de Votre pays (Ref to Page 13. faire. venire. quand. ou Ø Les pronoms relatifs simples : qui. que. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France.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. Les plats francais et les plats de votre pays 2. 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. partire. Comment preparer un plat Les Couleurs ( Ref to Page 82) . quand. toi etc Ø Le passe’ compose’. sortir. que. pouvoir vouloir Ø Interrogation : qui . ou’ Ø Les pronoms toniques : moi.

rosamund moon & penny stock . REFERENCE BOOKS: 1. Middlesex 1983.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. Gwyneth fox.. ed. Penguin to functional English. penguin 3. London 1970 2. Impact. thing. place of picnic and sigh seeing – preparing speech. Collins Cobuild English language Dictionary. English Course. 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. hotel reservation food. Linguaphone Institute. Peter watey jones.

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

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

Ø Registers maintained in department Ø Safety and security .

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

corridor. star case.5 Polishing (Metal. Cleaning frequencies 4.1 Lobby. upholstered surface. Stainless steeel.1 Dusting 2.3 Mopping 2. reception. chrome. 6. Public area cleaning 7. plastic.3 working in groups 4. wooden furniture.1 Bed making – Morning attention.3 Bath room cleaning 6.2 Weekly cleaning 4. Bus. Cleaning of various services Metal – Brass.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. Identification of cleaning tools and cleaning agents 2. Theatres etc. evening attention 6.1 working individually 3. earthen ware. porcelain.3 Periodic cleaning 5. dinning hall . floor surfaces. ceramic.4 Scrubbing 2. Train.1 Daily clening 4.4 Room inspection 7. glass.7 Spot cleaning 3. cleaning 2.2 working in teams 3. laminates..2 Room cleaning 6.2 Sweeping 2.6 Vacuuming 2.) 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. wood) 2. Guest room cleaning 6. floor. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. Organizing cleaning 3.

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

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

Bread butter / jam / marmalade / toast 8. Aloo paratha 5. Pongal / sambhar / chutney (3 varieties) 3. Medu vadai / sambar vadai / curd vadai / masala vadai 6.1. Poori bhaji 4. Idli / dosa / uthappam 2. Egg (all varieties) . Kitchadi (rava) 7.

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

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

59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . celle. but) Ø Quelque chose – ne ….130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. passé. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. cause. ceci. Grammar Ø Enchainement des ide’es (opposition. Ceux.. future proche.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. conse’quence. recent Ø Pronoms de’monstratifs : celui.

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

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

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

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

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

rhythm. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement. freestyle) Ø Principles of flower arrangement. Room key Security system . 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. repetition. 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. scale.Ø Balance all departments Ø Verify room rates Ø Verify No. balance. texture. focal point.

 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. Robbery. suicide.7 Spot cleaning 3 Organizing cleaning 3. Bomb threat.3 Mopping 2. Fire.2 Sweeping 2. wood) 2.1 Dusting 2.5 Polishing (metal.2 Working in teams 3.3 Periodic cleaning .1 Working individually 3. Death.6 Vacuuming 2. 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.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.3 Working in groups 4 Cleaning frequencies 4.4 Scrubbing 2.1 Daily cleaning 4. floor.2 Weekly cleaning 4.

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

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

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

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

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

Interior decoration etc.Taking order for Gueridon Service .Bar Equipment's . Ø Gueridon Service .Furniture and Furnishings . Crockery and Glassware's .Introduction Ø Introduction .Sequence of service .The Gueridon (lay out diagram) – An introduction to carving .Care & Maintenance of equipment .Cutlery. Steak Diane) Ø Planning of Bar .Allocation of Area .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.Explanation of a few dishes involving work on the Gueridon (Crepes suzette. .General points to be remembered while serving from a gueridon .Linen ware . Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features .UNIT-II BASICS OF MENU ENGINEERING.Selection and Purchase of Equipment .Atmosphere .Designing of Bar .Special Equipment's used .

They know about the various control tools. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage. Various bar procedure and the legal requirements for bar and discussed. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods .Ø Floor. and methods of control. Walls and Ceilings Ø Design development Ø Heating.

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. 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.

lasagne.unloading dock. vending machines (Coffee. Refritos) Italian (Pizzas. Milk) Rotary toasters etc. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Buttitos. Processing Freezers. distribution area.Refrigerator storage (Storage freezer. Record keeping. S/W. enchiladas. grater. Basic concepts of Microwave Cooking Essential compounds. mechanical & mobile devices. Thawers) Production Area Guidelines for the selection of equipment-study of a few commonly used equipment’s like-convention ovens-steam cookers-Micro OvensDeep fat pressure fryers-Char Boilers-Grills broilers-other small equipments like High speed S/W maker. Vegetable slicer..Receiving station . Coolers. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Ravoli ) American (Burgers. Shredder. waster compactor unit. counter top blenders. Receiving procedures . and how it operates-Advantages & disadvantages -Application.

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

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

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

IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4) Unit – I Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation Unit –II Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title Unit – III Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms Unit – IV Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing Unit – V Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients .

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

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

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

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

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

RED MAKHANI GREEN MENU 5 JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA MENU 6 VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON MENU 7 CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI MENU 8 STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA .

MENU 9 SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA MENU 10 ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING MENU-11 COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL MENU 12 MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE MENU 13 CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES .

POMMES DE TETRE ANNA HONEY COMB MOULD MENU 14 GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING MENU 15 WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE MENU 16 PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE MENU 17 MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM .

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

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

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 .

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

Perpetual Inventory and Periodic Inventory – ABC Analysis.UNIT-III Hotel Cost Accounts .Costing. Methods of Inventory Valuation . Cash Budget & Flexible Budget) .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget. Cost Concept pertaining to Hotel Industry (Food Cost Percentage.Definition of Cost .Scope and Advantages of Costing – Preparation of Cost Sheet. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning . Sales Budget. UNIT. Cost Accounting .

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

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

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

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

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

.

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

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

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

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

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

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

Ø Marketing strategy

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

1.3.4 Hotel statement of income 1.4.4.1 Forecasting room revenue 1.3. UNIT-II REVENUE MANAGEMENT 2.3 Room Revenue analysis 1.2 1.1 Establishing room rates 1.1 Daily operation report 1.4.3 Refering budget plans 1.2 Hubburt Formula 1.1.4 Evaluating front office operations 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.6 Room Division budget report 1.2 2.4.3 2.4.7 Operating ratios and ratio standards.3.4.1 Rule of Thumb approach 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .2 Estimating expenses 1.3 Forecasting room availability budgeting for operations 1.4 2.1 2.3.2 Occupany rates 1.4.5 Room division income statement 1.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business

2.16 2.17 2.18 2.19 2.20 2.21 2.22

Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through

UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management

UNIT-IV
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby

reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)

Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.

UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.

Definitions:. expenditure. retrenchment. Tamil Nadu Catering Establishment Act. award. Industrial Establishment.Wages. Trade Union. Authorities under the act.3 Trade union Act 1926 .2 Study of Fixation of tariff for various taxes viz. tiles. adolescent. The various laws applicable to catering establishments. Public utility service 2. Rights & privileges of regd. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.strike. worker. workman.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. Employee. Factory Rules for payment of wages. welfare.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. 1. Registration. settlement. deductions allowed . health and safety measures. lockout. calendar year. occupier. Definitions of factory.4 Security. layoff. surcharge. manufacturing process. week. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Introduction object of law. adult. powers of Inspectors. Employer. The Payment of Wages Act 1936.Scope. day. Social 2. luxury. Working condition. 2.2 The industrial Disputes Act 1947 Definition:.

Contract Regulation (abolition) Act.2 The Sale of goods Act 1930 Definition. conditions & Warranties. 3. obligations of employer & employee adjudication of disputes. 2.1. performance right of unpaid vendor 3. contribution. bonus in case of new establishments. obligations and rights of employers& employee. performance Incentive. 2.6 The Employees Provident Fund Act 1952.8 The employees state insurance Act 1948 Scope. Requirements. Short notes on gratuity Trust 2.f. Fixation & Revision of WagesObligation of employers Administrative authorities. 2. Bonus vs. Powers of Government 2.General principles.10. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. Rights of workers UNIT III 3.3 The contract of Bailment Definition. benefits. performance (when a communication becomes complete legally) 3.1 3. illegal agreement.9 The Payment of Gratuity Act 1972 Scope.2. Apprenticeship Act. Rights & obligations of employer & employee.5 The minimum Wages Act 1948 Scope.1. rights. fire insurance/ burgle/ riots/ natural calamities . validity of contract.4 Law of insurance. void arrangement. Rights & duties of bailor & bailee inn keepers liabilities. Valid/void contract.1 Mercantile Law The contract Act 1872 Definition.1.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1.what is p.

1. Public Company The Partnership Act 1932: Definition.1.1. UNIT IV 4.4 5. Public liability Insurance.1. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.Meaning & effect. Formation Law of Agency : Definition. Private Company.1 5.1 4.3 4.1.Meaning & effect.5 Types of Organization Company Law 1956: Definition. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .Fidelity insurance.2 4.1 4.1.1 5.3 5.1.6 Consumer Laws The Consumer protections Act 1986 Applicability. Creation.2 5.1.1.1.1.5 4.4 4.

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

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

Outline View. View Notes. Center.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Copying and Pasting-Formatting Text. Embossing-Alignment The Text-Left. Change Font & Size. Slide Sorter. Master Views. Copy Or Duplicate Slides-Delete A Slide-Copy A Slide From One Presentation To Another-Go To Specific Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working With Text In Power Point-Cutting.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Shadowing. Previewing & Rehearsing-Creating Animated Slides.Quitting Power Point-Creating Presentation The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-Working With Slides-Making A New Slide -Move. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging. Slide View.An Overview (Duration .Management Information Systems . Pate View.

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

prawn. Salt Dough. cold kitchen and larder plan-layout and Hierarchy.1 2. UNIT-III 3. 5. Preparation of various sausage salamis. 1. aspic jelly and their uses. other. 3. placing indent and maintaining stock. lamb. 2. curing and smoking of various meats. Different cuts of poultry. UNIT – V 5. galantine and garnishing them preparing of sauces. mousse line mousse. curer factors to be considered for selecting them.3 Equipments used-charcutiere. lobster. salads dressings. terrines.1 Definition and importance of Garde Manger – Section butchery. Duties and responsibilities of the head and other staffs.1 Non Edible Displays-Butter Sculpture. cold soup. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . pates. veal. UNIT-IV 4.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Butchery. Issuing and receiving various materials. Ice Carving. fish and various uses in the kitchen with diagram and weights.1 Receiving and maintaining perishable commodities like crab. UNIT-II 2. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Canapés.2 2. balantine. 4. Preparation of salads. Veg/Fruit Carving. port.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. accounting there of.

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

series and parallel connections. Liquid petroleum gas-properties Precautions while handling LPG. switches & earthing.7 2. Safety precaution to be observed while using electrical appliances. Electric circuit-open & close.6 1. conductors. current potential difference.4 1.3 2.6 2. .3 1. 2.8 1.11 Role & importance of maintenance department in hotel & catering industries. Duties & responsibilities of staff in maintenance department. Principles of Bunsen burner. DC & AC. fuses. Type of fuel-calorific value. Short circuit.2 1. High pressure & low-pressure burners & corresponding heat output. Organizational chart of maintenance department.1 2.1 1. Calculation of account of fuels used in catering industry and its cost factor.9 Electricity-fundamentals of electricity Definition of insulators.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.4 2.5 2. UNIT-II Electricity-fundamentals of electricity. three phase & its importance on equipment specification. single phase.5 1. Energy and their units & relationship.7 1.8 2. double phase. resistance power. Type of lighting-incandescent & fluorescent lamps. sockets. Comparative study of fuels used in catering industry. Energy sources-heat unit & heat transfer. Calculation of electric energy consumption.10 1.9 1.2 2.

8 3.14 2.6 Preventive & breakdown annual program. Window & central air-conditioning.10 2. closets & pipes.15 Units of light-intensity & utility.4 3.2 3.12 2.13 2. Types of contracts.10 3.9 3.2 4. traps. Contract maintenance. Types of refrigerant units. Energy conservation methods & programmes adapted in hotel.11 Refrigeration & air conditioning Basic principle. Flushing cisterns.3 4.6 3. water softening-Base exchange method.5 a) b) c) d) 4. Various parts in general-preventive maintenance.4 4.3 3. Classes of fire & fire extinguishers.7 3.11 2. Cold & Hot water system used in hotel & catering industry. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Fire detectors.5 3.1 3. water tap. Advantages & disadvantages. Compressing type refrigeration system defrosting. Hardness in water. UNIT-III 3. Boiling point & latent heat. Conditions for comfort unit of air conditioning. UNIT-IV 4.1 4. Water & sanitary system. Comparisons. Fire fighting systems.2.

5.4 Paints and polishes-types & its advantages. D. Borseink. steps. care & maintenance. Tasa poxwala sons & co.5 Preparation of surfaces & application. licenses and caterers. Mumbai 3. John weley... 4. W.1 Types of flooring.2 Types of wall finishes.C. Miller and Jerome. 5. The management of maintenance and engineering systems in hospitality industry.D. Practical maintenance and equipment for hoteliers. F. corridor etc. 5. Blood D. 5.B. Teach yourself-gas electricity Wilmay C.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 5.3 Types of furniture. J. REFERENCE BOOKS: 1.W English language book society . Modern maintenance Eleno. Gladwell 2.

UNIT-III 3. 2. Right sizing. type and uses Recruitment . Interviews .1.3 2.Types.2 3.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .4 Job Design . General methods.Definition and formats Job Evaluation .Types Vertical/Horizontal UNIT-II 2.1 2.Types. Job description.Application. Job enlargement.2 2.1.5 Selection .Job analysis.4 3.1 3.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1.2 3. Group Manpower Ratio. Job rotation.Meaning.2.3 3. Job enrichment Job Specification . Test .2 1.1.1 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 1.Sources of recruitment selection procedures Manpower planning.Hierarchies .

3 3.4.4.2.Methods Role Status Rewards & Recognition .Principles .1.3.1.1 3.. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4 4.1.4 3.2 3.1.4.10 4..1.Employees Satisfaction Survey .1 3.2.4.1.4.1.2. House Rules.11 Industrial Relations Trade Unionism . definition Role of trade union in the Indian Scenario Collective bargaining .3 3.Bi-partite.1 3.4.Types & effects. UNIT-V . UNIT-IV 4. Standing Order.1 4.2 3.9 4. Interpersonal and group dynamics..1.3 4.1 4.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .Industrial Relations Machineries ID Act Wage Settlements .(Methods) Performance Rewards .3.2.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.3 3.8 4.Reasons – effects.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .4 3.6 4.4.7 4.Culture Change . Job satisfaction .4.1.2 3.2 4..1.5 4.5 Types of performance appraisals .

5.5 Manpower audit 5. product and services 5.) brief 5.1. Medical. gratuity.1.1.1 Personnel Management 5.1.8 Flexible Manpower 5.1. size and diversity.HRIS (Human Resource Info Syst. span of control.9 HR Budget .6 Other forms like ESI. PF etc. technology. organizational objective.3 Personal record.1.1. leave.7 Organising manpower through market.5.1.4 Employee productivity 5.1 Definitions 5.2 Systems 5.1.

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 .

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.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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. . marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. 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.

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UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. Direct Sales. Sales Promotion. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. social responsibilities towards different group.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. . 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.

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

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

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

Sofa Bed.1. Venetian. 2.1. focal point ) Colour and colour scheme 1. Extra Bed.2. Colour.2. Form.1 Types of Bed & Sizes (Zeal Bed. 2.3 Kinds of Light 2.3. .1 Types of Windows treatment. Size. Composition.2 Windows & Windows treatments Casements Curtains. Glass Curtains.1.2.1 Uses 1. Café Curtains. Rhythm 1.2 Source of Light 2. Value) of Design (Scale. Sewage& tail pelmets. Valance. Direction.5 Lighting for activities 2.1 Design and type of design Elements of Design (Line.1. Fold away Beds 2.1.3 Beds & Bedding Bolsters. Cornice. Harmony.1 Light and types of Light 2. Balance. Draperies.1.1 Light and Light fittings 2.2.2 Factors to be considered in selection of window treatment. Blinds-Roller.1. Bedspread quilt) 2.2 Proportion.4 Principles of Lighting 2. shape. Bed linen. Blankets. Texture.2 Factors affecting the Colour scheme of a guest room UNIT II 2.1 1.2 Principles 1.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.

Metal wall covering) 4.1 Curtains upholsteries.3 Soft furnishing 3.2 Fabric & Fibre 3. Lincrusta. Free standing.1.1. Axminster.2 Wall & Wall Coverings Wood chip. Wood grain.3.1 Carpets 3.2 Uses & Disadvantages 3. Brussels & Cords.(wilton.2 Selection.3.1 Furniture & Fittings 4.2 Major Furniture woods & uses 4. Anaglypta.(Tufed. Loose covers.1. UNIT IV 4.2 Bedspreads selection .2. Uses.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1. Cushions 3.1 Types of Carpet 3.1. Wood Panelling. . Flock.2.2Non-Woven .2.2 Types of Construction 3. Fitted) 4. pile bonded carpets. Rubber & Plastic Mattresses) UNIT III 3. Washable.1.3 Care & Maintenance 3.1.1Woven . Care & Uses 4.3 Care & Maintenance 4.1 Classification of Fibre 3.3 Fabrics & Commonly used fabrics 3.1.1.1 Types of furniture – (Built-in.3.2.Care. Oriental) 3.1.1 Types of wall papers – (Spongeable.2.2. Needle punched Carpets. Glass Wall Covering. Electro statically flocked carpets) 3.

3 Advantages & disadvantages 4. Birthday Party.3 Floor & Floor Covering 4. Advantages & disadvantages Unit V 5.3. Pongal.3 Accessories.2.3 Types of Flower Arrangement – Japanese.1.1 Flower Arrangement 5.2 Types 4.1 Composition 4.1 Principles of Flower Arrangement 5. Traditional 5. types & functions Theme Decoration – Christmas.4 Equipment. Brason & Margraret Lennox . Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. College Annual Day. Wedding Reception.3.1.4. Care.1. Western. Diwali. Onam. Hostel.1. Rules & Steps to be followed in flower arranging 5.2 Purpose 5.3. New Year. Free Style. Allen 3) Hotel. Hospital House Keeping – Joan C.3 Uses.2 5.

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

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

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

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