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.

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

Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . English/Russian . French/American 2. 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.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. Silver Room or Plate Room – Layout & Equipment & Use. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1.

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

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

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

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

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

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

que. que. ou’ Ø Les pronoms toniques : moi. toi etc Ø Le passe’ compose’. de Votre pays (Ref to Page 13. quand. faire. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. partire. pouvoir vouloir Ø Interrogation : qui . Les plats francais et les plats de votre pays 2. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1.55) Les villes touristiques en France. ou Ø Les pronoms relatifs simples : qui. quand.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. Comment preparer un plat Les Couleurs ( Ref to Page 82) . venire. sortir.

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

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

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

Ø Registers maintained in department Ø Safety and security .

Using the guest History System. Ø Knowledge of Traiff Basis of charging. V. Groups.I.I. Tariff fixation.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. Rates offered Maintain and Use of the Guest Information Directory. V. Pre registration activity.V. Ø Receiving and registering the Guest. 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 . Rack Rates.P) Knowledge of. 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..T. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments. Ø Baggage handling procedures Ø Front office cashiering procedure.I.P.

2 working in teams 3. corridor.2 Room cleaning 6. porcelain.. star case.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.6 Vacuuming 2.1 working individually 3.3 Bath room cleaning 6. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. wooden furniture.7 Spot cleaning 3. Stainless steeel. Cleaning of various services Metal – Brass. chrome.5 Polishing (Metal. floor. Guest room cleaning 6. upholstered surface. cleaning 2. dinning hall . floor surfaces. evening attention 6. earthen ware.2 Weekly cleaning 4. plastic.1 Bed making – Morning attention. Public area cleaning 7. Train.1 Daily clening 4.1 Dusting 2.3 Periodic cleaning 5. laminates. Identification of cleaning tools and cleaning agents 2. reception. Cleaning frequencies 4.1 Lobby. 6.2 Sweeping 2. wood) 2. Bus. ceramic.3 Mopping 2.3 working in groups 4.4 Scrubbing 2. Theatres etc. Organizing cleaning 3.4 Room inspection 7.) 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. glass.

4. BHATNAGAR : FRANK BROS & CO.By Dr. 3.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. 5.K.8. First Aid procedure 9. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Singh HOTEL. : 2005 2.K. III Edition . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. INC : II Edition – 1996. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. BARDI : JOHN WILEY & SONS. Preparing Housekeeping register and reports REFERENCE BOOKS 1. 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. R. 7. Fire prevention procedure 10.

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

Bread butter / jam / marmalade / toast 8. Pongal / sambhar / chutney (3 varieties) 3. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Aloo paratha 5. Kitchadi (rava) 7. Idli / dosa / uthappam 2.1. Egg (all varieties) . Poori bhaji 4.

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

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

conse’quence.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. passé. but) Ø Quelque chose – ne …. celle.130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . Grammar Ø Enchainement des ide’es (opposition. 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. recent Ø Pronoms de’monstratifs : celui.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. Ceux. cause. future proche..

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

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

table cloths. towels & bathmats. 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 . bed spreads. upholstery and cushions) Linen room Ø Activities of a linen room.Classification of linen Ø Items classified as bed linen and bath linen. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. pillow slips. Ø Location.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. serviettes) Selection criteria and calculating material required for soft furnishings (curtains.

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

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

Japanese. repetition.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. Room key Security system . design. scale. freestyle) Ø Principles of flower arrangement. balance. focal point. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. rhythm. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. texture.

Robbery. Bomb threat.3 Mopping 2.6 Vacuuming 2.2 Working in teams 3.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.3 Working in groups 4 Cleaning frequencies 4. 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.1 Daily cleaning 4. 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 2.4 Scrubbing 2.2 Weekly cleaning 4. suicide.7 Spot cleaning 3 Organizing cleaning 3.3 Periodic cleaning . Fire.1 Working individually 3. floor. wood) 2.5 Polishing (metal.2 Sweeping 2.1 Dusting 2.

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

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

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

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

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

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

and methods of control.Ø Floor. Various bar procedure and the legal requirements for bar and discussed. They know about the various control tools. 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. 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

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

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

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

5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 2.4.4.1 Daily operation report 1.2 1.1 Establishing room rates 1.5 Room division income statement 1.3 Refering budget plans 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4 Evaluating front office operations 1.3.4.1 Forecasting room revenue 1.3 Room Revenue analysis 1.4.3.4. UNIT-II REVENUE MANAGEMENT 2.2 2.3.3.2 Estimating expenses 1.1 Rule of Thumb approach 1.6 Room Division budget report 1.2 Hubburt Formula 1.3 Forecasting room availability budgeting for operations 1.4.3 2.1.4 Hotel statement of income 1.4 2.7 Operating ratios and ratio standards.4.2 Occupany rates 1.1.

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.

4 Security. Registration.Scope. Working condition. occupier. adolescent.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. surcharge. health and safety measures. Public utility service 2. Factory Rules for payment of wages. Employee. Introduction object of law.Wages. powers of Inspectors. Employer. retrenchment. deductions allowed . The various laws applicable to catering establishments. settlement. Rights & privileges of regd. calendar year. Definitions of factory. layoff. luxury. tiles.strike. expenditure. Social 2.2 The industrial Disputes Act 1947 Definition:. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Trade Union. day. award. Definitions:. lockout. worker. manufacturing process. Tamil Nadu Catering Establishment Act. adult. 1.3 Trade union Act 1926 . Authorities under the act.2 Study of Fixation of tariff for various taxes viz. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. welfare. workman. week. The Payment of Wages Act 1936. Industrial Establishment. 2.

rights. Rights & duties of bailor & bailee inn keepers liabilities.1. benefits.1 Mercantile Law The contract Act 1872 Definition.1. obligations and rights of employers& employee.3 The contract of Bailment Definition. Valid/void contract. Requirements. performance (when a communication becomes complete legally) 3. contribution. Apprenticeship Act. illegal agreement. 2. Powers of Government 2. performance right of unpaid vendor 3. Rights of workers UNIT III 3. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.4 Law of insurance.6 The Employees Provident Fund Act 1952. Bonus vs. void arrangement.9 The Payment of Gratuity Act 1972 Scope.10. 2. 3. bonus in case of new establishments.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1 3. conditions & Warranties.1. Rights & obligations of employer & employee. Short notes on gratuity Trust 2.f. Contract Regulation (abolition) Act.2. validity of contract. Fixation & Revision of WagesObligation of employers Administrative authorities. performance Incentive.2 The Sale of goods Act 1930 Definition. 2.1.8 The employees state insurance Act 1948 Scope.General principles. obligations of employer & employee adjudication of disputes.5 The minimum Wages Act 1948 Scope.what is p. fire insurance/ burgle/ riots/ natural calamities .

Public Company The Partnership Act 1932: Definition.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1 5.1 5.Meaning & effect.1. Private Company.1.2 4.4 5.1.5 4.1.Meaning & effect.6 Consumer Laws The Consumer protections Act 1986 Applicability.3 4. Creation.1. UNIT IV 4.1.2 5.1.Fidelity insurance.1.1.1.5 Types of Organization Company Law 1956: Definition.1 4.3 5.1 4. Public liability Insurance.4 4. 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. Formation Law of Agency : Definition.

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

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

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

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

Duties and responsibilities of the head and other staffs. salads dressings. Butchery. port.1 Definition and importance of Garde Manger – Section butchery. 4. Canapés. lobster. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. curer factors to be considered for selecting them. UNIT – V 5. UNIT-IV 4.1 Receiving and maintaining perishable commodities like crab. 1. Salt Dough. balantine.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. terrines. pates. Issuing and receiving various materials. fish and various uses in the kitchen with diagram and weights. mousse line mousse. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery .1 Non Edible Displays-Butter Sculpture. 3. placing indent and maintaining stock. 5. prawn. Veg/Fruit Carving. 2. accounting there of.3 Equipments used-charcutiere. cold kitchen and larder plan-layout and Hierarchy. aspic jelly and their uses. UNIT-II 2. other. Preparation of various sausage salamis.1 2.2 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. cold soup. Preparation of salads. Different cuts of poultry. lamb. galantine and garnishing them preparing of sauces. curing and smoking of various meats. UNIT-III 3. veal.

The Lardu ctry. . The art of Garde Manger 7.6.

High pressure & low-pressure burners & corresponding heat output.1 1. Type of fuel-calorific value.5 2.5 1.8 1.9 1.2 2. double phase.2 1.3 2. Energy sources-heat unit & heat transfer.7 1. single phase.7 2.6 1. series and parallel connections.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.4 1. Principles of Bunsen burner. three phase & its importance on equipment specification. 2. .3 1. switches & earthing. fuses.6 2. Comparative study of fuels used in catering industry. Safety precaution to be observed while using electrical appliances.1 2. conductors.9 Electricity-fundamentals of electricity Definition of insulators.11 Role & importance of maintenance department in hotel & catering industries. DC & AC. sockets.4 2. Organizational chart of maintenance department. Duties & responsibilities of staff in maintenance department. Electric circuit-open & close.10 1. current potential difference. Type of lighting-incandescent & fluorescent lamps. Energy and their units & relationship. UNIT-II Electricity-fundamentals of electricity. Calculation of account of fuels used in catering industry and its cost factor. Short circuit. Liquid petroleum gas-properties Precautions while handling LPG. Calculation of electric energy consumption.8 2. resistance power.

3 3. Window & central air-conditioning.5 3.10 3. Contract maintenance. Water & sanitary system. Types of contracts.9 3. Fire detectors.4 3. water tap. Flushing cisterns.3 4.1 4. Conditions for comfort unit of air conditioning.8 3.13 2.11 Refrigeration & air conditioning Basic principle.2 4. traps. Comparisons.15 Units of light-intensity & utility.2 3. Cold & Hot water system used in hotel & catering industry. Fire fighting systems. closets & pipes. Boiling point & latent heat. Types of refrigerant units.5 a) b) c) d) 4. Compressing type refrigeration system defrosting. Hardness in water.1 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .12 2. UNIT-IV 4. Energy conservation methods & programmes adapted in hotel.10 2. Classes of fire & fire extinguishers. water softening-Base exchange method. Various parts in general-preventive maintenance. UNIT-III 3. Advantages & disadvantages.6 3.4 4.11 2.7 3.2.6 Preventive & breakdown annual program.14 2.

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

Types. Interviews .1. Job enlargement. UNIT-III 3.1.Sources of recruitment selection procedures Manpower planning.3 2.1 1.2 3.Types Vertical/Horizontal UNIT-II 2.5 Selection .1.Application. Right sizing.1 3.2.4 3. type and uses Recruitment . Group Manpower Ratio. Job rotation.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Definition and formats Job Evaluation .2 1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . Test . 2.1 3.2 2. Job description.Types. General methods.3 3.4 Job Design .Job analysis.1. Job enrichment Job Specification .1 2.Meaning.Hierarchies .2 3.

3 3.4 3..3 3.4 4.1.1.Principles .1.1.4. Standing Order.Bi-partite. definition Role of trade union in the Indian Scenario Collective bargaining .1.1 3.2 3.Types & effects.9 4.Reasons – effects. UNIT-V . Job satisfaction .2 3.4.Employees Satisfaction Survey .10 4.5 4.3 3.2.1.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .4..1.Industrial Relations Machineries ID Act Wage Settlements .2 4.Culture Change .1 3.1.5 Types of performance appraisals .4..1.2.8 4.(Methods) Performance Rewards .4.11 Industrial Relations Trade Unionism .1 4.4.4.6 4.3.Methods Role Status Rewards & Recognition .7 4.2.3 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture . Interpersonal and group dynamics.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order..1 3.1.3. Tripartite Arbitration Barriers of collective bargaining Grievance handling .2 3.4.4 3.1 4. House Rules. UNIT-IV 4.2.

PF etc. organizational objective.1. size and diversity. gratuity.1.9 HR Budget . leave.1.1.5.1.6 Other forms like ESI.1 Definitions 5.8 Flexible Manpower 5.7 Organising manpower through market. 5.1.) brief 5.1 Personnel Management 5. product and services 5. span of control.4 Employee productivity 5.1.3 Personal record. Medical.HRIS (Human Resource Info Syst.1.5 Manpower audit 5. technology.2 Systems 5.1.

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

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. 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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. 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.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. .

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

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

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

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

Direction.4 Principles of Lighting 2. Value) of Design (Scale. Sewage& tail pelmets.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Balance.1.1 Design and type of design Elements of Design (Line. Size. 2. Rhythm 1.1 Uses 1.1 Light and types of Light 2.2 Source of Light 2. focal point ) Colour and colour scheme 1. Cornice. Fold away Beds 2.1 Types of Windows treatment.5 Lighting for activities 2.1 Light and Light fittings 2. Venetian.1 Types of Bed & Sizes (Zeal Bed.3. Extra Bed.1.2. Valance.2 Principles 1.1.2.3 Beds & Bedding Bolsters. Bed linen. Harmony. Blinds-Roller.3 Kinds of Light 2. Texture. Café Curtains. .1 1.2 Factors affecting the Colour scheme of a guest room UNIT II 2.1.2.2 Windows & Windows treatments Casements Curtains. Colour. Sofa Bed. Draperies.1.1. 2.1. Form.2 Factors to be considered in selection of window treatment.2. Bedspread quilt) 2. Glass Curtains. Composition. Blankets. shape.2 Proportion.

1. Rubber & Plastic Mattresses) UNIT III 3.3 Care & Maintenance 3. Uses. Oriental) 3.3 Fabrics & Commonly used fabrics 3.1.Care.2. Washable.2. Loose covers.2. Anaglypta. Cushions 3.2.1.1Woven .2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.(Tufed.2 Uses & Disadvantages 3. Needle punched Carpets.3. Electro statically flocked carpets) 3.3.1 Types of wall papers – (Spongeable. Glass Wall Covering.3.2 Wall & Wall Coverings Wood chip.1 Classification of Fibre 3.2. Metal wall covering) 4. Care & Uses 4. Brussels & Cords.1. Wood grain.2Non-Woven . Axminster.1. Wood Panelling.3 Care & Maintenance 4.1 Types of Carpet 3.2 Types of Construction 3.2 Bedspreads selection . Lincrusta.1 Curtains upholsteries. Free standing.2 Selection.2 Major Furniture woods & uses 4.1. Flock.2.1.(wilton.3 Soft furnishing 3. .1.1. pile bonded carpets.1 Types of furniture – (Built-in. Fitted) 4.1 Furniture & Fittings 4.2 Fabric & Fibre 3.1 Carpets 3.1. UNIT IV 4.

2 5. Pongal.3. Diwali.2 Types 4.4 Equipment. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1 Composition 4. Traditional 5. Free Style. Western.1 Principles of Flower Arrangement 5. Care.1.3. Hostel.2 Purpose 5.3. Brason & Margraret Lennox . Onam. types & functions Theme Decoration – Christmas. Wedding Reception. New Year.3 Types of Flower Arrangement – Japanese. College Annual Day.1. Birthday Party. Allen 3) Hotel.3 Floor & Floor Covering 4.1 Flower Arrangement 5. Rules & Steps to be followed in flower arranging 5.2.3 Uses.3 Accessories.1.3 Advantages & disadvantages 4. Hospital House Keeping – Joan C.4.1. Advantages & disadvantages Unit V 5.

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

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

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

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