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.

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

French/American 2. 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.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 . Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . Silver Room or Plate Room – Layout & Equipment & Use.

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

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

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

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

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

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

sortir. Comment preparer un plat Les Couleurs ( Ref to Page 82) . partire. que. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. pouvoir vouloir Ø Interrogation : qui . ou’ Ø Les pronoms toniques : moi. que.55) Les villes touristiques en France. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. de Votre pays (Ref to Page 13. toi etc Ø Le passe’ compose’. faire. quand. quand. venire. Les plats francais et les plats de votre pays 2.II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. ou Ø Les pronoms relatifs simples : qui.

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

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

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

Ø Registers maintained in department Ø Safety and security .

Ø Baggage handling procedures Ø Front office cashiering procedure.T.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings. V. Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments.I. Pre registration activity.V. Ø Receiving and registering the Guest.I. Rack Rates. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Rates offered Maintain and Use of the Guest Information Directory.P) Knowledge of.I. Ø Knowledge of Traiff Basis of charging. Groups.P. 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 . Tariff fixation. 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. V.. Using the guest History System.

glass.6 Vacuuming 2. Theatres etc. Bus. Stainless steeel. ceramic. dinning hall . earthen ware.7 Spot cleaning 3. cleaning 2.1 Bed making – Morning attention..4 Scrubbing 2. floor surfaces. Public area cleaning 7.1 Daily clening 4.3 Periodic cleaning 5.1 Lobby. Guest room cleaning 6.2 Sweeping 2. Organizing cleaning 3. wooden furniture. Cleaning frequencies 4. 6. corridor. star case. plastic.3 Mopping 2. Train.1 Dusting 2.3 Bath room cleaning 6. chrome.1 working individually 3. Identification of cleaning tools and cleaning agents 2. porcelain. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. upholstered surface.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.5 Polishing (Metal. evening attention 6. floor.3 working in groups 4. reception.2 Weekly cleaning 4. laminates.) 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.2 Room cleaning 6. wood) 2.2 working in teams 3.4 Room inspection 7. Cleaning of various services Metal – Brass.

Singh HOTEL. BARDI : JOHN WILEY & SONS. First Aid procedure 9. III Edition . MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . INC : II Edition – 1996. : 2005 2.K. Fire prevention procedure 10. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 5. 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. 4. 3. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker.8. R.K.By Dr. 7. Preparing Housekeeping register and reports REFERENCE BOOKS 1. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS.

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

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

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

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

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

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 . 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.

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

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

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

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

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

2 Weekly cleaning 4. floor. 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.3 Periodic cleaning .6 Vacuuming 2. Fire.2 Sweeping 2. suicide. Death.1 Daily cleaning 4.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.3 Mopping 2.1 Working individually 3.2 Working in teams 3.3 Working in groups 4 Cleaning frequencies 4.  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.1 Dusting 2. wood) 2. Bomb threat.4 Scrubbing 2.7 Spot cleaning 3 Organizing cleaning 3.5 Polishing (metal.

earthen ware. • Forecasting of rooms • Taking reservation. plastic.4 Room inspection 6.3 Bathroom cleaning 6.1 Bed making . furniture and fixture. Brooks Ahla . processing reservation • Receiving & registering of F I T groups crew. VIPs through role play • Extempore for polite speaking. grooming and greeting • Situations handling (over booking room change. Hotel Front Office Management Front Office Proceedings James A.2 Room cleaning 6. laminates. turn away) REFERENCE BOOKS: 1.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.5 Cleaning of various surfaces 5. • Etiquettes body language. Evening attention 6. Bardi Michael L. e. floor – cement. 2.Morning attention. corridors. glass. ceramic.t. cancellation. porcelain.1 Metal – brass. restaurants. • Improving the conversational skills and mannerism. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.c. carpet) 6 Guest room cleaning 6. staircase. stainless steel. wood. chrome. Kasavana Richard M. mosaic. amendments.

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

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

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

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

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

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

size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.Standard cost control methods Quality control methods Standard revenue control methods Ø Bar procedure Purchasing of liquor Assessment of quality Till roll and tampering ABC control (stock) Malpractice in Bar Purchasing – receiving and issuing procedures Opening and closing stocks Beverage sales control Ø Legal requirements Customs and Excise duties – Tamilnadu & Pondicherry Bar Licenses L-3. Storage areas . L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen.

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

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

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

conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France. 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) . trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que.parfait.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses.

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

Bhatnager . 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. Macmillan Publishing company 2. .REFERENCE BOOKS: 1. & Turtion N.B. Heaton J.

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

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

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

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 .II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR.

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 .

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

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

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

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

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

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 Refering budget plans 1.4.1 Establishing room rates 1.5 Room division income statement 1.1.3.6 Room Division budget report 1.4.2 2.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Forecasting room revenue 1.2 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.1 2.4.3 Forecasting room availability budgeting for operations 1.3.4. UNIT-II REVENUE MANAGEMENT 2.4 Evaluating front office operations 1.4.7 Operating ratios and ratio standards.1.3.2 Occupany rates 1.3 Room Revenue analysis 1.4 Hotel statement of income 1.1 Daily operation report 1.3 2.3.4 2.4.1 Rule of Thumb approach 1.4.2 Hubburt Formula 1.2 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.

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

illegal agreement. Contract Regulation (abolition) Act.1. Powers of Government 2.1 Mercantile Law The contract Act 1872 Definition.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. rights.1. performance right of unpaid vendor 3.1 3. bonus in case of new establishments.6 The Employees Provident Fund Act 1952. Bonus vs.4 Law of insurance.General principles.2. Rights & obligations of employer & employee.9 The Payment of Gratuity Act 1972 Scope. 2. fire insurance/ burgle/ riots/ natural calamities . Requirements. obligations of employer & employee adjudication of disputes. Rights of workers UNIT III 3. Apprenticeship Act. performance Incentive. Short notes on gratuity Trust 2. conditions & Warranties.5 The minimum Wages Act 1948 Scope. Rights & duties of bailor & bailee inn keepers liabilities. benefits. contribution.2 The Sale of goods Act 1930 Definition.3 The contract of Bailment Definition. performance (when a communication becomes complete legally) 3.10. 2. Fixation & Revision of WagesObligation of employers Administrative authorities.what is p.8 The employees state insurance Act 1948 Scope. Valid/void contract. void arrangement.1. 2. validity of contract.f. 3. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.1. obligations and rights of employers& employee.

1.1.2 5.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1.5 Types of Organization Company Law 1956: Definition.1 4.4 4. Formation Law of Agency : Definition.1.1.1 5.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1 5.Meaning & effect.4 5.Fidelity insurance.3 5.3 4.5 4. Creation. Public Company The Partnership Act 1932: Definition.1.2 4.1.1.1.Meaning & effect. Public liability Insurance. 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. UNIT IV 4. Private Company.1 4.

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

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

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

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

curer factors to be considered for selecting them. Salt Dough. fish and various uses in the kitchen with diagram and weights.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. cold kitchen and larder plan-layout and Hierarchy.3 Equipments used-charcutiere. veal.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. Ice Carving. curing and smoking of various meats. 1.2 2. placing indent and maintaining stock. other. lamb. Butchery. Duties and responsibilities of the head and other staffs.1 2. UNIT-IV 4. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. pates. accounting there of. Preparation of salads. Veg/Fruit Carving. Different cuts of poultry. 2. balantine. mousse line mousse. 3. salads dressings.1 Definition and importance of Garde Manger – Section butchery. Canapés. Issuing and receiving various materials. UNIT – V 5. aspic jelly and their uses. 4. Preparation of various sausage salamis. terrines.1 Non Edible Displays-Butter Sculpture. 5. lobster. port. cold soup. UNIT-II 2. UNIT-III 3. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . prawn.1 Receiving and maintaining perishable commodities like crab. galantine and garnishing them preparing of sauces.

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

conductors. Liquid petroleum gas-properties Precautions while handling LPG.9 Electricity-fundamentals of electricity Definition of insulators.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. UNIT-II Electricity-fundamentals of electricity.4 2. Duties & responsibilities of staff in maintenance department. Organizational chart of maintenance department. series and parallel connections.8 1. Energy and their units & relationship. DC & AC.10 1.11 Role & importance of maintenance department in hotel & catering industries.6 1. switches & earthing.7 1.8 2. Energy sources-heat unit & heat transfer. resistance power.2 1.5 1.1 2.7 2.3 2. High pressure & low-pressure burners & corresponding heat output. Short circuit. sockets.3 1. single phase. fuses.9 1.6 2. 2. Calculation of account of fuels used in catering industry and its cost factor. double phase. . Comparative study of fuels used in catering industry. Calculation of electric energy consumption. Type of fuel-calorific value. three phase & its importance on equipment specification.5 2.2 2. Electric circuit-open & close. Safety precaution to be observed while using electrical appliances. current potential difference.1 1. Principles of Bunsen burner.4 1. Type of lighting-incandescent & fluorescent lamps.

5 a) b) c) d) 4.2. Boiling point & latent heat.4 4.8 3. Compressing type refrigeration system defrosting.3 3. closets & pipes. Fire detectors.14 2.7 3. Water & sanitary system.4 3. Various parts in general-preventive maintenance. Hardness in water.11 Refrigeration & air conditioning Basic principle.5 3. UNIT-IV 4. Types of refrigerant units. Contract maintenance.10 2. Comparisons. Window & central air-conditioning. Advantages & disadvantages.2 3.10 3. Fire fighting systems. Flushing cisterns.3 4. water tap. Cold & Hot water system used in hotel & catering industry. Classes of fire & fire extinguishers.1 3. Conditions for comfort unit of air conditioning.13 2. traps.15 Units of light-intensity & utility. water softening-Base exchange method. Types of contracts.9 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .12 2.6 3. UNIT-III 3. Energy conservation methods & programmes adapted in hotel.11 2.1 4.6 Preventive & breakdown annual program.2 4.

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

VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.4 Job Design . type and uses Recruitment .1 3.Hierarchies .1 1.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Definition and formats Job Evaluation .1 3. General methods.Types. Job rotation. UNIT-III 3.1.Job analysis.3 3. Job enlargement.1.4 3.2 1.1.1.Types.2 3.2 3.3 2.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Sources of recruitment selection procedures Manpower planning. Job description. Test . Interviews . Job enrichment Job Specification .5 Selection .Application.2. 2.Meaning.Types Vertical/Horizontal UNIT-II 2. Group Manpower Ratio.1 2. Right sizing.2 2.

2 3.2 4.Culture Change .2.2 3.Principles ..3 4.Types & effects. Job satisfaction .3 3. Standing Order.1 3.1.Methods Role Status Rewards & Recognition .3 3.4.1.5 Types of performance appraisals . Interpersonal and group dynamics.1..1.2 3. House Rules.Industrial Relations Machineries ID Act Wage Settlements .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.10 4.1 3.1 4.1.3.9 4.4.1.8 4.. UNIT-V .4 3.4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .6 4. definition Role of trade union in the Indian Scenario Collective bargaining . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .2.1.2.3.1.7 4.Reasons – effects..1.4.4.4 3.3 3. UNIT-IV 4.(Methods) Performance Rewards .4 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Employees Satisfaction Survey .11 Industrial Relations Trade Unionism .1 4.1.2.5 4.4.4.Bi-partite.1.1 3.4.

HRIS (Human Resource Info Syst.1. technology.9 HR Budget .) brief 5.6 Other forms like ESI.1.5 Manpower audit 5.5.1.1.3 Personal record. leave.1 Definitions 5.8 Flexible Manpower 5.1.2 Systems 5. span of control.1. PF etc.1.1.1 Personnel Management 5.4 Employee productivity 5.7 Organising manpower through market. 5. gratuity.1. organizational objective. size and diversity. Medical. product and services 5.

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

service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. . Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research.

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

Mayers. 3. REFERENCE BOOKS: 1. Marketing Research-D. Sharma. Advertising Management-Rajiv Batra. Marketing Management – S.D. SHERLEKAR. 4. 2. John G. . 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.A. Marketing Management-Philip Kotler.

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 .

Café Curtains. Bed linen. Glass Curtains. Colour. Blankets.1 Light and Light fittings 2. Sewage& tail pelmets. Balance. Direction.2. Rhythm 1.4 Principles of Lighting 2.1 Light and types of Light 2. shape.2 Windows & Windows treatments Casements Curtains. Composition.2. 2. Blinds-Roller. Extra Bed. Bedspread quilt) 2. Harmony.3 Beds & Bedding Bolsters.2. Value) of Design (Scale.1.1. Texture.1 Types of Bed & Sizes (Zeal Bed. .1.2 Proportion. Cornice. Draperies. Venetian.2 Factors to be considered in selection of window treatment.1 Types of Windows treatment.5 Lighting for activities 2.1 Design and type of design Elements of Design (Line.3.2 Source of Light 2. 2. Fold away Beds 2.1 1. Size.1.1.1. Valance.2 Principles 1.1 Uses 1.2 Factors affecting the Colour scheme of a guest room UNIT II 2.3 Kinds of Light 2.2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Sofa Bed. focal point ) Colour and colour scheme 1. Form.1.

1 Types of Carpet 3. Fitted) 4.1 Carpets 3.1. Axminster.2. Wood grain.2. UNIT IV 4.Care.1.(Tufed. Washable.1 Types of wall papers – (Spongeable.1Woven .3. Lincrusta.3 Care & Maintenance 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Anaglypta. Loose covers.1. . Free standing. Oriental) 3.2 Major Furniture woods & uses 4.2.1.1.2 Bedspreads selection .1.2 Selection.2.3 Soft furnishing 3. Brussels & Cords.2 Uses & Disadvantages 3. pile bonded carpets.1.1.3 Care & Maintenance 4.1 Classification of Fibre 3.1 Types of furniture – (Built-in.1.1 Furniture & Fittings 4.3.2Non-Woven .3 Fabrics & Commonly used fabrics 3. Uses.3. Needle punched Carpets. Glass Wall Covering.1.2.2.2 Wall & Wall Coverings Wood chip.2 Fabric & Fibre 3. Wood Panelling.(wilton. Metal wall covering) 4. Rubber & Plastic Mattresses) UNIT III 3.2 Types of Construction 3. Cushions 3. Flock.1 Curtains upholsteries. Care & Uses 4. Electro statically flocked carpets) 3.

Traditional 5. Care. Allen 3) Hotel. Pongal. New Year.1. Advantages & disadvantages Unit V 5.3 Floor & Floor Covering 4.3 Types of Flower Arrangement – Japanese.2 5. Onam.1.1.4 Equipment. Wedding Reception. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Brason & Margraret Lennox .2 Purpose 5.1.4.3 Accessories.1 Principles of Flower Arrangement 5. Hospital House Keeping – Joan C.3.3. Birthday Party. College Annual Day.1 Flower Arrangement 5. Rules & Steps to be followed in flower arranging 5.1 Composition 4. Western. Hostel. types & functions Theme Decoration – Christmas.3 Uses. Free Style.2.2 Types 4.3.3 Advantages & disadvantages 4. Diwali.

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

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

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

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