I SEMESTER HOTEL FRENCH – I (08U1LF1

)
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation

VIVA
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)

I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Course Objective:
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.

Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.

Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of

Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs

Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing

Reference Books
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.

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

Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. English/Russian .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. Silver Room or Plate Room – Layout & Equipment & Use. French/American 2.

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

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

Recipes for mother sauces . Beef) Ø Poultry MISE-EN-PLACE.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. pigments.classification. Port. -Texture of food.Mixture of Ingredients. Components Accompaniments & Garnishes – Definition and 10 examples in each. UNIT-IV SELECTION. and colour present on them. effect of heat on vegetables. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. CLASSIFICATION..Derivatives – 2 examples in each . Veal.Classification . Sauces. UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups.Preparation of Ingredients.Classification with examples.Classification. and cuts of vegetables. .

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

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

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

de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. venire.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. que. pouvoir vouloir Ø Interrogation : qui . quand. que. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. sortir. faire. toi etc Ø Le passe’ compose’. de Votre pays (Ref to Page 13. Comment preparer un plat Les Couleurs ( Ref to Page 82) . ou’ Ø Les pronoms toniques : moi. ou Ø Les pronoms relatifs simples : qui. partire. quand.55) Les villes touristiques en France.

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

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

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

Ø Registers maintained in department Ø Safety and security .

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

Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.1 working individually 3. floor surfaces.2 Room cleaning 6. star case. wood) 2.2 Weekly cleaning 4.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.) 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. Cleaning of various services Metal – Brass. Train.6 Vacuuming 2. Identification of cleaning tools and cleaning agents 2. earthen ware. Bus.4 Room inspection 7. corridor. Public area cleaning 7. laminates. dinning hall . cleaning 2.3 working in groups 4. Cleaning frequencies 4.5 Polishing (Metal. reception. floor.1 Bed making – Morning attention.3 Bath room cleaning 6. wooden furniture. glass.4 Scrubbing 2.2 working in teams 3. ceramic. Organizing cleaning 3. Stainless steeel.3 Periodic cleaning 5. evening attention 6. 6.3 Mopping 2. Theatres etc..1 Daily clening 4.1 Lobby. Guest room cleaning 6. upholstered surface. porcelain.1 Dusting 2.2 Sweeping 2. plastic. chrome.7 Spot cleaning 3.

Fire prevention procedure 10. INC : II Edition – 1996. First Aid procedure 9.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. 5.By Dr. R.K.K. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . BARDI : JOHN WILEY & SONS. 4. 7. Singh HOTEL.8. 3. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. BHATNAGAR : FRANK BROS & CO. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. Preparing Housekeeping register and reports REFERENCE BOOKS 1. : 2005 2. III Edition . HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) .

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

Kitchadi (rava) 7. Idli / dosa / uthappam 2. Bread butter / jam / marmalade / toast 8. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Poori bhaji 4. Egg (all varieties) . Aloo paratha 5.1. Pongal / sambhar / chutney (3 varieties) 3.

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

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

celle. but) Ø Quelque chose – ne …. 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.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . recent Ø Pronoms de’monstratifs : celui. Ceux. Grammar Ø Enchainement des ide’es (opposition. future proche. conse’quence.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. 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.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. ceci..

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 . few.III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a. an the .

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

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

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

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

focal point. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. rhythm.Ø Balance all departments Ø Verify room rates Ø Verify No. 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. balance. texture. Japanese. 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. scale.

Death.  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. 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 2.7 Spot cleaning 3 Organizing cleaning 3.3 Periodic cleaning . Bomb threat. Robbery. wood) 2.2 Working in teams 3.6 Vacuuming 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.3 Mopping 2. Fire.2 Sweeping 2. suicide. floor.1 Daily cleaning 4.1 Working individually 3.2 Weekly cleaning 4.3 Working in groups 4 Cleaning frequencies 4.5 Polishing (metal.1 Dusting 2.

plastic. turn away) REFERENCE BOOKS: 1. cancellation. grooming and greeting • Situations handling (over booking room change. ceramic. glass. VIPs through role play • Extempore for polite speaking. • Forecasting of rooms • Taking reservation.3 Bathroom cleaning 6. chrome.t. e. staircase.1 Metal – brass. mosaic. earthen ware.5 Cleaning of various surfaces 5.4 Room inspection 6. Kasavana Richard M. floor – cement. processing reservation • Receiving & registering of F I T groups crew.c. restaurants. • Etiquettes body language.1 Bed making . Brooks Ahla . Hotel Front Office Management Front Office Proceedings James A. corridors. stainless steel. porcelain. laminates. • Improving the conversational skills and mannerism. 2. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. wood. Bardi Michael L. furniture and fixture. amendments.Morning attention.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. Evening attention 6. carpet) 6 Guest room cleaning 6.2 Room cleaning 6.

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

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

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

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

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

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

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

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

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

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

parfait. trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que.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) . conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.

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

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

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

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

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

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

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

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

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

WAP of flour.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.composition. Ø Yeast.V SEMESTER BAKERY & CONFECTIONARY THEORY CORE-VII (08U HM 5407) UNIT-I INTRODUCTION Ø Ø Ø Ø Ø Aims and objectives of bakery Organizational structure of bakery – small and large Equipments used.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. types.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. low ratio cakes] . activity.functions and its uses in bakery UNIT. high ratio. effect of over and under fermentation Ø Eggs. PH value.description and uses Oven.elementary knowledge. flour test. function and its uses. gluten. lean.

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

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 .

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

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

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

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

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

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

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

.

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

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

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

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

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

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

3 Forecasting room availability budgeting for operations 1.2 Hubburt Formula 1.7 Operating ratios and ratio standards.1.2 Occupany rates 1.1.4.4 Evaluating front office operations 1.3.2 1.3 Room Revenue analysis 1.2 2.1 Rule of Thumb approach 1.1 Establishing room rates 1.4.3.6 Room Division budget report 1.4.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4 2.1 Daily operation report 1.4 Hotel statement of income 1.3 2.3.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .3.1 Forecasting room revenue 1.5 Room division income statement 1.4.4. UNIT-II REVENUE MANAGEMENT 2.1 2.3 Refering budget plans 1.4.4.2 Estimating expenses 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.

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

Short notes on gratuity Trust 2. benefits. validity of contract. conditions & Warranties. Rights & obligations of employer & employee. Rights of workers UNIT III 3.2. Powers of Government 2. Bonus vs. Fixation & Revision of WagesObligation of employers Administrative authorities.5 The minimum Wages Act 1948 Scope. illegal agreement. 3. performance right of unpaid vendor 3.f. obligations and rights of employers& employee. obligations of employer & employee adjudication of disputes. Rights & duties of bailor & bailee inn keepers liabilities. void arrangement. Apprenticeship Act.1.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.6 The Employees Provident Fund Act 1952.what is p. 2. Contract Regulation (abolition) Act. Valid/void contract.2 The Sale of goods Act 1930 Definition.8 The employees state insurance Act 1948 Scope.1.9 The Payment of Gratuity Act 1972 Scope. rights. 2. contribution. performance Incentive.1 Mercantile Law The contract Act 1872 Definition.1.General principles.4 Law of insurance. bonus in case of new establishments. Requirements. 2. performance (when a communication becomes complete legally) 3. fire insurance/ burgle/ riots/ natural calamities .1.1 3.10.3 The contract of Bailment Definition. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.

Creation.1 4.3 5.1. Public Company The Partnership Act 1932: Definition. 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 5.5 4.1.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1.2 4.1 5. Public liability Insurance.5 Types of Organization Company Law 1956: Definition.1. Formation Law of Agency : Definition.3 4.2 5.Meaning & effect.1.1.1 5.4 5.1.1 4.1. Private Company.Fidelity insurance.4 4.Meaning & effect. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.1. UNIT IV 4.

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

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

An Overview (Duration . 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 . 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. Previewing & Rehearsing-Creating Animated Slides. Shadowing. Change Font & Size.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. Slide View. View Notes.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. Pate View.Outline View. Master Views. 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 . Embossing-Alignment The Text-Left. Slide Sorter.

by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . . T.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.Internet and Web Basics -by Ned Snell. Bob Temple.

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

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

Type of lighting-incandescent & fluorescent lamps.10 1. fuses. Principles of Bunsen burner.4 1. three phase & its importance on equipment specification. Comparative study of fuels used in catering industry.2 2.9 1.8 1. Safety precaution to be observed while using electrical appliances.4 2.7 1. Calculation of electric energy consumption. 2. High pressure & low-pressure burners & corresponding heat output.5 1.11 Role & importance of maintenance department in hotel & catering industries. Organizational chart of maintenance department. resistance power.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Short circuit. Liquid petroleum gas-properties Precautions while handling LPG. current potential difference. Type of fuel-calorific value. DC & AC. conductors. single phase.3 2. sockets. Energy and their units & relationship.1 1.3 1.6 1.8 2.5 2.6 2. Duties & responsibilities of staff in maintenance department.1 2. Calculation of account of fuels used in catering industry and its cost factor. switches & earthing.9 Electricity-fundamentals of electricity Definition of insulators. Electric circuit-open & close.7 2. series and parallel connections.2 1. . double phase. Energy sources-heat unit & heat transfer. UNIT-II Electricity-fundamentals of electricity.

6 3.3 3. Advantages & disadvantages.5 a) b) c) d) 4.12 2.11 2.4 4. Contract maintenance. Comparisons.10 3. Window & central air-conditioning.6 Preventive & breakdown annual program. Fire fighting systems. Cold & Hot water system used in hotel & catering industry. closets & pipes. traps.13 2. UNIT-IV 4. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .2. Fire detectors. Classes of fire & fire extinguishers.10 2. Boiling point & latent heat.15 Units of light-intensity & utility.2 3. water tap.8 3.9 3. Various parts in general-preventive maintenance. Hardness in water.5 3. Compressing type refrigeration system defrosting.1 4. UNIT-III 3.4 3. water softening-Base exchange method.1 3.3 4.11 Refrigeration & air conditioning Basic principle. Energy conservation methods & programmes adapted in hotel. Types of contracts.7 3. Flushing cisterns. Types of refrigerant units. Conditions for comfort unit of air conditioning. Water & sanitary system.14 2.2 4.

5. care & maintenance. corridor etc. 5. J.2 Types of wall finishes. Modern maintenance Eleno. John weley. Borseink. Gladwell 2.4 Paints and polishes-types & its advantages. Tasa poxwala sons & co. Blood D. 4.1 Types of flooring. REFERENCE BOOKS: 1. licenses and caterers. D. Mumbai 3. 5. W. Teach yourself-gas electricity Wilmay C. F.3 Types of furniture. Miller and Jerome. 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... steps.C.D.W English language book society .5 Preparation of surfaces & application.B. Practical maintenance and equipment for hoteliers. The management of maintenance and engineering systems in hospitality industry.

2.1 1. Interviews . Group Manpower Ratio. type and uses Recruitment . Job enrichment Job Specification . General methods.Types Vertical/Horizontal UNIT-II 2. Job rotation.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . Test .2.Types. UNIT-III 3.1.4 3.1.1.Hierarchies .Meaning.Sources of recruitment selection procedures Manpower planning.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .5 Selection .2 3.1 3. Right sizing.2 1.2 2.Job analysis. Job enlargement.1 2.1.3 2.Application.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Types.4 Job Design .1 3. Job description.2 3.3 3.Definition and formats Job Evaluation .

1.4 4.1.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .1 4.10 4.Methods Role Status Rewards & Recognition .4.8 4.2.1..Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.4.4 3. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.9 4. UNIT-V .Employees Satisfaction Survey ..1.2.3 3.3.2 3. UNIT-IV 4.1.2 3.2 4.1.4.11 Industrial Relations Trade Unionism .3 3..6 4.7 4.1 3.Reasons – effects.1. Job satisfaction .1 3.2.1 3. House Rules. Standing Order.1 4.2 3. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4.4.5 Types of performance appraisals .Principles .Industrial Relations Machineries ID Act Wage Settlements ..1.1.(Methods) Performance Rewards .4 3.3. definition Role of trade union in the Indian Scenario Collective bargaining . Interpersonal and group dynamics.Types & effects.2.5 4.4.4.1.Bi-partite.3 3.4.3 4.Culture Change .

1.1 Personnel Management 5.4 Employee productivity 5. product and services 5.2 Systems 5.5 Manpower audit 5.1.3 Personal record.1. PF etc.6 Other forms like ESI.1. Medical.9 HR Budget . gratuity.1. leave. span of control.1. organizational objective.1.1 Definitions 5. 5. size and diversity.5.8 Flexible Manpower 5.7 Organising manpower through market.1. technology.) brief 5.1.HRIS (Human Resource Info Syst.

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

marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry.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. 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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.

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

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

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

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

1 Light and Light fittings 2. Texture.1. Bedspread quilt) 2.1.1 Light and types of Light 2.3 Beds & Bedding Bolsters.2 Factors affecting the Colour scheme of a guest room UNIT II 2.3 Kinds of Light 2. Direction. Balance.1 Uses 1. Valance.3.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Rhythm 1. Glass Curtains.2 Windows & Windows treatments Casements Curtains. . Venetian.1.2. Form.1. Blinds-Roller. Colour.1. Bed linen.1 Types of Windows treatment. Blankets. Draperies.1 Design and type of design Elements of Design (Line.1.2 Factors to be considered in selection of window treatment. Extra Bed.1. focal point ) Colour and colour scheme 1.2. 2. shape. Café Curtains.4 Principles of Lighting 2. Sofa Bed.2. Fold away Beds 2. Sewage& tail pelmets.2 Source of Light 2.2 Principles 1. 2.2 Proportion.1 Types of Bed & Sizes (Zeal Bed. Size. Cornice.5 Lighting for activities 2. Harmony.2. Value) of Design (Scale. Composition.1 1.

2Non-Woven .2 Types of Construction 3. Metal wall covering) 4. Loose covers. Needle punched Carpets.2 Major Furniture woods & uses 4.3 Care & Maintenance 3.1.1 Types of Carpet 3.2.1.1.2. Brussels & Cords.Care. Care & Uses 4.3. Oriental) 3. Axminster. Electro statically flocked carpets) 3.3 Fabrics & Commonly used fabrics 3.2.2 Wall & Wall Coverings Wood chip. Uses.(wilton.1.2.1 Furniture & Fittings 4.2 Bedspreads selection .3. Rubber & Plastic Mattresses) UNIT III 3.1.1 Classification of Fibre 3.1. Flock.2.1.1 Types of wall papers – (Spongeable. UNIT IV 4. Free standing. pile bonded carpets.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1 Carpets 3. Fitted) 4.2 Uses & Disadvantages 3.1Woven .(Tufed. Wood grain. .3 Care & Maintenance 4.1 Types of furniture – (Built-in. Cushions 3.2. Lincrusta.2 Fabric & Fibre 3. Anaglypta. Washable.3 Soft furnishing 3.3. Glass Wall Covering. Wood Panelling.1.1 Curtains upholsteries.1.2 Selection.1.

1. Onam.2 Types 4.3 Floor & Floor Covering 4. types & functions Theme Decoration – Christmas. Brason & Margraret Lennox .2.1. Hostel. Free Style.1.1 Principles of Flower Arrangement 5. Allen 3) Hotel.3.3.3 Types of Flower Arrangement – Japanese. Rules & Steps to be followed in flower arranging 5. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Western.2 5. Pongal. Birthday Party.3. College Annual Day. Wedding Reception.4.2 Purpose 5. Traditional 5. Hospital House Keeping – Joan C.4 Equipment.3 Uses. Advantages & disadvantages Unit V 5.1 Composition 4. Diwali.1 Flower Arrangement 5.1. New Year.3 Accessories.3 Advantages & disadvantages 4. Care.

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

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

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

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