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Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
Pubs.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Mobile. Resorts.Hotels. Sea Catering. Parlors. o Management’s expectations. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. UNIT-II 1 Classification and Enumeration of Service Equipment with Brand names - Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder . Restaurants. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Airlines. Sank bars. Private hospitals. discotheques. Fast food restaurants. Motels. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Rail.
English/Russian . Silver Room or Plate Room – Layout & Equipment & Use.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . 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. 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.
O. Indian Thali / Leaf Service 4.3.T. Basics of Banquets. Basics of Room Service 5. Tea. Computerized Ø Cash & Credit handling Ø Making Bill – Manual. Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K. manual. Cocoa Ø Refreshing – Aerated. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Computerized .
Types. controlling Infectious diseases. FIFO. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. prevention of cross contamination. Medium. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. UNIT-II Aims & Objectives of cooking food. advantages and specifications. Ø Personal hygiene – Food safety standards for employees. record keeping. blanching.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. use of thermometers. Ø Oil as Medium with examples. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. Ø Moist heat. equipment sanitation. storage-dry and wet. colour coding of boards. Heavy Ø Safety procedure in handling Equipment. Date coding. Ø HACCP temperature standards – Cold storage. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. medium and large Hotel Ø Different Equipment used in Production – Light. reheating and cooling. Deep freezer. thawing – safe ways. vegetable disinfections with chlorine. holding temperature. triple sink method of washing. Ø General Layout of Kitchen in small. Ø Kitchen Hygiene – Standard sanitation operation procedures. dish washing machine. use of disposable gloves. cutting board sanitation. calibrating and various types. Why proper hand wash is essential. temperature danger zone.
UNIT-IV SELECTION. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb.Mixture of Ingredients.Classification with examples. Components Accompaniments & Garnishes – Definition and 10 examples in each. CLASSIFICATION. Beef) Ø Poultry MISE-EN-PLACE.Derivatives – 2 examples in each .Preparation of Ingredients.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. -Texture of food.. and cuts of vegetables. and colour present on them. Port.Recipes for mother sauces . UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups.Classification . . Sauces.Classification. Veal.classification. pigments. effect of heat on vegetables.
Hyderabadi. Maharashtra. Punjab. Kerala & Tamil Nadu. Bengal. South. Bohri. Chettinad Specialty Indian Community cuisine: . c. Goa. Andhra Pradesh. Specialty Indian Cuisines: . Gujarat. e. Brahmin . Moghalai. d.a. b. Jain. Karnataka. d.a parsi. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. b. Rajasthan.UNIT-V Introduction of regional cuisine (North. Dum-Pukth.
White Stock ii. Bechmale( Mornay. CUTS OF VEGETABLES: Julliene. Gosht Briyani 2. Delice. Fish.CUTS OF POULTRY & JOINTING OF CHICKEN iv.) iv. Fish Stock iv.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. Cubes. Identification of Raw Materials. DEMONSTRATION: i. Charcutiere) iii. Tomato(Creole. ii. Paupiette. parsley. Hyderabad 1. Mirchi-Ka-Salan / Bagara Baingan 3. sauce) ii. Hollandaise (Paloise.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Herbs. CUTS OF FISH : Fillet. Darne. Allemande.Concasse. Italienne. Brown Stock iii. Dices.Jardiniere. Goujons. Troncon. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Espagnole( Madeira. sauce.Mignonette. iii. Fruits.Shred.Mirepoix. Veloute(Supreme. Boorani Raita 5. ) v.Supreme. Macedoine.Pork & Beef. Paysanne.) DEMONSTRATION & PREPARATION STOCKS i. . Dum-Ka-Murgh 4. Vegetables. CUTS OF MEAT (Lamb. Bearnaise) vi. i. Double-Ka-Meetha .
Goan Fish Curry 5. Lassi 2. Aloo Paratha Makkai-Ki-Roti 3. Meen Moilee 5. Machli Amritsari 5. Erucherry 4. Gajar – Ka-Halwa Kashmir 1. Puran Poli . Nei Choru. Pudina Pulao 6.Kerala 1. Adrakwala Murgh Maharashtra 1. Rajma Gogji 4. Vangi Bath 3. Samba Soru (Red Pounded Rice) 2. Ada Pradaman Punjab 1. Avial 3. Dahi Shorba All Varieties of Chat Items 2. Paneer Makhni Dal Makhani 4. Mutton Kolapuri 4. Mutton Roganjosh 3. Kashmiri Pulao 2. Kahmiri Khameeri Roti 5.
que. Comment preparer un plat Les Couleurs ( Ref to Page 82) . faire. de Votre pays (Ref to Page 13.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. pouvoir vouloir Ø Interrogation : qui . quand. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. que. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. venire.55) Les villes touristiques en France. ou’ Ø Les pronoms toniques : moi. toi etc Ø Le passe’ compose’. quand. Les plats francais et les plats de votre pays 2. partire. sortir. ou Ø Les pronoms relatifs simples : qui.
hotel reservation food. Linguaphone Institute. Gwyneth fox.. Collins Cobuild English language Dictionary. English Course. Peter watey jones. London 1970 2. REFERENCE BOOKS: 1. penguin 3. place of picnic and sigh seeing – preparing speech. thing. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. 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. rosamund moon & penny stock .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 to functional English. Middlesex 1983. ed. Impact.
Burnishing 4. 14. Service of Non-Alcoholic beverages 12. Forks. Laying & relaying of table cloth 6. Familiarisation and handling of Equipment’s 2. Sugar pot. Taking orders 10. polishing methods silvo. Drawing of various types of spoons. Frilling . Silver service & Clearance course by course 11. Presenting & Settling of bills (Cash & Credit) 13. Receiving the guest (Procedures) 9. Coffee pot. Arrangements of side board 5. Different type of Napkin Folding 8. and other small equipment’s 3. Laying up of table for various meals and menus 7. Tea pot.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. 1. 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. Methods of cleaning and upkeep of silver.
Public area operation Sequence of housekeeping functions and lost & found 1. Guest floor operation 2.K & F.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Daily cleaning UNIT-V H. Spring cleaning 3. Weekly cleaning 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.
Ø Registers maintained in department Ø Safety and security .
Using the guest History System.I. V. Pre registration activity. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Ø Knowledge of Traiff Basis of charging.P.I.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.P) Knowledge of. Tariff fixation. 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. Ø Baggage handling procedures Ø Front office cashiering procedure. Ø Receiving and registering the Guest. Rack Rates. Groups.V. Ø To familiarize the students with the actual working procedures Ø To know to handle all types of cleaning equipment’s and material correctly Ø To help prepare work procedures and job procedures Ø To be familiar with cleaning of various surfaces Ø Handling Enquiries Ø Handling Guest Requests Ø Knowledge of the City and surrounds Ø Knowledge of the Innovative Developments in the Hotel Industry.T. Rates offered Maintain and Use of the Guest Information Directory. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø .
Organizing cleaning 3. wood) 2. Public area cleaning 7.1 Dusting 2.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. Stainless steeel.3 working in groups 4. glass. earthen ware.1 Bed making – Morning attention.5 Polishing (Metal. dinning hall . Bus. corridor. chrome.1 working individually 3.2 Room cleaning 6.4 Scrubbing 2. laminates.3 Periodic cleaning 5. Guest room cleaning 6.1 Daily clening 4. 6.1 Lobby.6 Vacuuming 2.) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency. Theatres etc. ceramic. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.3 Bath room cleaning 6. wooden furniture. Cleaning frequencies 4. floor surfaces. Identification of cleaning tools and cleaning agents 2. upholstered surface.. reception.4 Room inspection 7. star case. Train. plastic.2 Weekly cleaning 4.7 Spot cleaning 3. evening attention 6. cleaning 2. floor.3 Mopping 2. porcelain. Cleaning of various services Metal – Brass.2 working in teams 3.2 Sweeping 2.
By Dr. BHATNAGAR : FRANK BROS & CO.K. 5. Fire prevention procedure 10. Singh HOTEL. First Aid procedure 9.8. INC : II Edition – 1996. 4.K. BARDI : JOHN WILEY & SONS. R. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 3. 7. : 2005 2. Preparing Housekeeping register and reports REFERENCE BOOKS 1. III Edition . Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.
Pusanikai Halwa Goa 1. Gulab Jamun Tamil Nadu 1. Yeravaruval 3. Bibinca Breakfast Menu . Mutton Vindaloo 3. Xacutti 4.By Sudhir Andrews - Bengal 1. Ghee Bath 3. Sea food rice 2.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Veg. Samba Soru 8. Chicken Chettinad 4. Rasmalai 5. Beans Usili 6. Doi jhol 2. Goa Fish curry 5. Kozhi Rasam 2. Uralai Roast 5. Macher Matha Moonger Dal 4. Sambar 7. Macher jhol.
Bread butter / jam / marmalade / toast 8. Pongal / sambhar / chutney (3 varieties) 3. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Poori bhaji 4.1. Egg (all varieties) . Kitchadi (rava) 7. Aloo paratha 5. Idli / dosa / uthappam 2.
record. Field. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Manipulating date. Operating Application (higher Level Languages/Utility). Same structure. Special Keys. Logical. ASCII Code Ports (Serial & Parallel). Advantages and disadvantages. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Control cards. Memo. CGA Card KEYBOARD OPERATION Special symbols. Input & Output devices Storage devices. Real time clock. Types (Character. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Naming field.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Creating database file. Hardware. file-types of files. Clock Speed. Software. Origin and history Various types. Chips. Date) Width. Binary terms. Dbase III plus. . Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Numerical.
Append. Understanding Dbase III Plus by Alan Simpson. 4. Append. Changing default drive. Pak. display. generating and printing a report form. Exercise-XII Label Creating. Save. Browse. Exercise-XIII Creating. Exercise-X Search. Changing the type of width etc. Deleting Field. Edit Record (backspace. Del. Manual of Dbase III plus. Retrieve the structure created in Exercise-I. Append. Generating & Printing tale. Moving between Records. 2. Global replace and Change. Skip. Viewing data.K. Exercise-VIII Use the following commands-Goto. 3. del). Inserting Field. of any field. Edit. DBASE III Plus Made Simple-R. Rename in a file. Display a memo. Quit. Enter data. Insert and recording in a field. Calling directory in Dbase. Locate and continue. Copy a structure.Microsoft Corporation . Printing. Taxali. Saving a memo. display all / display. Delete / erase a file. using. Display Status.Modify Structure. REFERENCE BOOKS: 1. list.. MS-OFFICE. Sorting. Display structure. Exercise-IX Indexing. Entering a memo. Exercise-XI Create a database file with name.
cause.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. but) Ø Quelque chose – ne …. Grammar Ø Enchainement des ide’es (opposition.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. conse’quence. passé.. Ceux. ceci.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . 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. future proche. celle. recent Ø Pronoms de’monstratifs : celui.
few. an the . some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list .III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a.
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.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. table cloths. upholstery and cushions) Linen room Ø Activities of a linen room. bed spreads. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . towels & bathmats. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. pillow slips. Ø Location.
dry cleaning supervisor. laundry clerk. arrival. rinse and sour & soft-extract. 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 . shift-in-leader. airing & storing. conditioners. enzyme action detergents. loading washing. washing.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. built soap detergents. unloading. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. sour. spotter cum presser. spotter. Ø Stages in wash cycle (flush-suds-bleach. valet runner. sorting. hydro-extraction. starching. weighing. rinsing. transportation. finishing. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. [Calendar/steam press] folding. transfer and use). starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. tumbling. bleaches.
Automated. Account Correction. Encashment of Foreign Exchanges. House limit. Cash advance. dully automated Ø Credit monitoring . Accounttransfer. part settlement of in house guests Ø Account maintenance: Charge purchase.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies .UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. Accounts allowance. Ø The role of the night auditor Ø Cross . Semi . Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor.Floor limit.
scale.Ø Balance all departments Ø Verify room rates Ø Verify No. Room key Security system . texture. repetition. balance. freestyle) Ø Principles of flower arrangement. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. Japanese. rhythm. focal point. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. design. 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.
Bomb threat. floor. Death.1 Dusting 2.3 Working in groups 4 Cleaning frequencies 4.1 Working individually 3.1 Daily cleaning 4.2 Sweeping 2.3 Mopping 2. Riot) PRACTICAL –I Objectives: To familiarize the students with the actual working procedures To know to handle all types of cleaning equipment’s and material correctly.5 Polishing (metal.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.4 Scrubbing 2.7 Spot cleaning 3 Organizing cleaning 3. wood) 2.6 Vacuuming 2.2 Weekly cleaning 4.2 Working in teams 3. Fire. suicide. 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.3 Periodic cleaning .
glass. stainless steel. staircase.4 Room inspection 6. Hotel Front Office Management Front Office Proceedings James A. • Etiquettes body language. plastic. • Improving the conversational skills and mannerism.1 Metal – brass. mosaic.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. restaurants. Brooks Ahla . laminates. carpet) 6 Guest room cleaning 6. Bardi Michael L. • Forecasting of rooms • Taking reservation. turn away) REFERENCE BOOKS: 1. wood. e. ceramic. 2. processing reservation • Receiving & registering of F I T groups crew. chrome.t. grooming and greeting • Situations handling (over booking room change. corridors.5 Cleaning of various surfaces 5. floor – cement. furniture and fixture. amendments. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. Kasavana Richard M. VIPs through role play • Extempore for polite speaking.3 Bathroom cleaning 6.2 Room cleaning 6. earthen ware. porcelain. cancellation. Evening attention 6.1 Bed making .c.Morning attention.
Lunch. White IV. froidsalads and salad dressing. Buffet Menu. salads. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. and its working. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. Cashew nuts. types of equipment’s methods of presentation. traditional dishes. Cold food preparations and presentation-hors d’oeuvres. . Thickening Agents (Coconuts. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger.Breakfast. creating ambiance. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Green III. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. aspic.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. Menu. High Tea & Dinner. Nellai. sandwiches. Besan Flour. Khus Khus. Thai and English cuisines. Different sections-pantry. chaud. Rice Flour) II. specific methods of cooking and accompaniments. Study on the following cuisines with importance given to choice of ingredients.
Salami and sausages. Conversion of recipes for quantity Food Production. structure. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Detail study of the following in regard to planning a menu. ventilation. Hospitals. plumbing walls tiles and ceiling. Onam. Ease of Preparation. forcemeat. Lunch. staffing equipment. different occasions: Marriage. New year. Menu for Diwali. Festivals like X-mass. preparation sale Food Costing and Cost management . transport and method of cooking. Buffet presentation menu and types of food. Reception. Design and layout for kitchen-work flow allocation-workspace. receiving. Cost. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Environment hygiene – site location. Off Premise Catering.purchase. Pre preparation. Galantine. UNIT-IV Introduction to large scale (Volume Feeding) Food production. lighting Water supply. Mousse. Railways (Base Kitchen. Transport Catering: Airlines. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . storage pots and pan wash and ancillary areas. Terrines. Ease of Service Incorporation of leftovers. Types of menu. Hotels.Cold cuts-pates. Principles of planning a menu. Pantry Car. Industries Parameters for Quantity Food Production Types of Indents. Ballantine. Buffet Menu – Breakfast. stores. High tea & Dinner. cyclic menus.Format and its purpose. Theme. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Sports Meet. Birthday.
inventory taking – par stock. store ledger. bin cards. Portion control FIFO . buffer stock lead-time. bin card.Standard purchase specification Yield testing Inventory.
Calculating space for set up of tables.Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Audio visual aids.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. conference menus and state banquets. Specialisation of Off . Slide projectors.Booking and organisation of formal functions to include – facilities offered .format and purpose Ø Compiling & making special Banquet menus. layout. Off-premises Catering (Out catering) .F./Lunch Dinner). flipcharts.Layout of a Banquet Department – Duties and responsibilities of each staff.Tabling seating arrangements. PA system. (OHP.premises catering to be . Allotting stations. Formal Functions Ø An introduction . Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Kaleidoscope . Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Multi media projector. Banquet Introduction Ø Organization structure . Addressing & preparing toast and order of service. the students will have a knowledge about the Banquet department and its function.Secretariat service. Ø Banquet function prospectus .
Special Equipment's used .Care & Maintenance of equipment .Cutlery.General points to be remembered while serving from a gueridon .Introduction Ø Introduction .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant. . Planning for a Bar will also be discussed at the end of the unit.Atmosphere .Designing of Bar .Allocation of Area . Steak Diane) Ø Planning of Bar .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.UNIT-II BASICS OF MENU ENGINEERING. Ø Gueridon Service .Linen ware .Selection and Purchase of Equipment . Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features .Interior decoration etc.Bar Equipment's .Furniture and Furnishings .Taking order for Gueridon Service . Crockery and Glassware's .The Gueridon (lay out diagram) – An introduction to carving .Sequence of service .
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 . and methods of control. Various bar procedure and the legal requirements for bar and discussed. Walls and Ceilings Ø Design development Ø Heating.Ø Floor. 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. They know about the various control tools.
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. Storage areas .Standard cost control methods Quality control methods Standard revenue control methods Ø Bar procedure Purchasing of liquor Assessment of quality Till roll and tampering ABC control (stock) Malpractice in Bar Purchasing – receiving and issuing procedures Opening and closing stocks Beverage sales control Ø Legal requirements Customs and Excise duties – Tamilnadu & Pondicherry Bar Licenses L-3.size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.
Refrigerator storage (Storage freezer. Milk) Rotary toasters etc. waster compactor unit.. Ravoli ) American (Burgers. 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. vending machines (Coffee. counter top blenders. Basic concepts of Microwave Cooking Essential compounds. S/W. and how it operates-Advantages & disadvantages -Application. Salads) Indian (Chats) Coffee Bars & Tea boutiques . lasagne.unloading dock. Receiving procedures . grater. Buttitos. Processing Freezers. Shredder. distribution area. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Refritos) Italian (Pizzas. Vegetable slicer.Receiving station . mechanical & mobile devices. Record keeping. enchiladas. Coolers.
Olives. sundrying. fish. Sauerkrant. Pickled Meat. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. vinegar making. hot packing) pasteurization and blanching. Beta & Gamma radiations. candied and glazed fruits. Food Preservation by use of low temperature-freezing and refrigeration. meat. Drying equipments-Hot air drier. pickled fruits and vegetables. artificial drying. . Food Preservation by irradiation-Alpha. drying by contact with heated surface. aseptic canning. preparation of yeast starter. (Definitions and two examples for each topic). egg and milk. food Spoilage. cider. vinegar. marmalade. jelly. Food Intoxication.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. dehydration of vegetables. beer. Food Preservation by sugar concentrates-concentrated but moist. wines. food Infection. jam. sweetened condensed milk. ale. Principles of Food Preservation. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. fruits. Unit-II Food Preservation by use of high temperature-sterilization (canning. Sanitation and health. Importance of Preservation. Food Poisoning.
REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. functional characteristics of chemical additives. Preservatives-Organic acids & their salts. Acids. inorganic salts. Food Processing and Preservation-B. Bases & their salts. Sivasankar.Unit-V Food additives and chemicals. Definition. Prentice Hall of India Pvt. Packaging & Labeling. Food Microbiology-Frazier. New Delhi. Asia Pacific Business Press.. leavening agents. wood smoke. .Ltd. spices & condiments Antibiotics and other chemical preservatives. Delhi.
trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses. 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 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. & Turtion N. Heaton J.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.REFERENCE BOOKS: 1. English for competitive exam R. Macmillan Publishing company 2. Bhatnager .
Irradiation deep-freezing. chemical preservatives.diabetic patients. Growth. Harmful effects-Food poisoning. high fiber. minerals and vitamins. its beneficial effect. . various methods of food preservation. proteins. Time. Ø Basic nutrients. harmful effect Ø Food adulteration. digestion. five food groups = balanced diet for . water and fiber. Sources. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Growth pattern and control. Role of Microbes in food preparation Beneficial effect – Economic importance. Digestion and absorption of food Unit – IV Nutrition and healthy eating. functions. yeasts Bacteria – Types. deficiency diseases. sports persons fat free. Ø Balanced Diet. their sources. fats. Laws to prevent. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates.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. Various Diet Ø Safety regulation. prevention. Temperature conditions. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. canning and sterilization use of preservatives and their standards. first aid & Hygiene Unit – I Microorganism – Moulds. RDA. Moisture. excessive intake.
R. provision of safe food.Mudambi 2005 & Shalini M.B Publisher New Age International Ø Food Science by S. color-coding. Emulsions. Lipids. general health and fitness. prevention and first aid. Hygiene HACCP.Rajagopal Publisher New Age International . food hygiene.Factors affecting the nutritive value of food. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. carbohydrates. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. Accidents.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Hygienic storage of food personal hygiene. proteins. Lakshmi.Mudambi.Swaminathan Publisher Papco. product development= chemistry in kitchen PH and water.R. Ø Fundementals of Food and Nutrition 2001 by Sumathy. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. MV.
Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Handling Of Telephone And Telephone Mannerism 3. 6. Paging 4. Guest Accounts. Stain Removal 10. Preparation Of Night Audit Reports. Flower Arrangement 7. Identification Of Fabrics 9.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Folios. Laundry 8. Theme Decoration – Birthday/Conference/Festival/Regional . Taking Down Messages In The Message Slip For The Guest 2.
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 .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.
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 .
gluten. activity.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. high ratio. WAP of flour.functions and its uses in bakery UNIT.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.elementary knowledge. PH value. low ratio cakes] .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. effect of over and under fermentation Ø Eggs. function and its uses. types.description and uses Oven.composition.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. lean.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. Ø Yeast. flour test.
marzipan. Newyork] Ø Baking made simple.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. Ø Gum paste Ø Oven at different temperatures.sultan Ø New complete book of breads. chocolate.M. royal.C. fudge. Bangalore .] Ø Beautiful Baking. NewDelhi. marshmallow. Bangalore] Ø Practical baking.Dubey F-10/5. [hot.introduction Ø Types of icing-butter. malaviya nagar.C Dubey [ S. REFERENCE BOOKS: Ø Basic baking science & craft by S. Mathew[ vasan book depot. medium] Ø The oven temperatures for baking rich and lean cakes. very hot. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing .Bernard clayton[Fireside Rockfeller center.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. glaze.
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 .
• Define cost. Double Entry System .Definition . • Describe the meaning and advantages of Trial Balance. • Demonstrate How to enter Trial Balance. UNIT-II Trial Balance – Meaning .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. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. Final Accounts – Need . concepts and function of accounting. • Define double entry system. costing and cost accounting.Difference between Trial Balance and Balance Sheet – Trading Account. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets.Advantages – Journal entries –Ledger. • Demonstrate how to journalise and post accounting entries.The Accounting function in the Hospitality Industry. • 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.Advantages – Preparation of Trial Balance. • Describe the advantages of double entry system. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . • Identify the need of final accounts. UNIT-I Introduction to Accounting – Meaning – Concepts .
Cost Accounting .Scope and Advantages of Costing – Preparation of Cost Sheet.Costing. Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Cash Budget & Flexible Budget) . Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning . Methods of Inventory Valuation .UNIT-III Hotel Cost Accounts . Sales Budget.Perpetual Inventory and Periodic Inventory – ABC Analysis.Definition of Cost . UNIT.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget.
Maheshwari. Publisher Sultan Chand & Sons. Publisher Dicky’s Enterprises.S. Publisher S.S. Schmidgall & James W. Grewal. Inst. .S. New Delhi. Hospitality Industry Financial Accounting – by Raymend S. New Delhi.Damitio Edn. Publisher S.REFERENCE BOOKS: Introduction to Accounting – by T. Bagavathi.N.Ltd. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha. Ltd. New Delhi Principles of Management Accounting Dr. Mumbai.Chand & Co.Chand & Co.N..Pillai & V. of the AHMA Cost Accounting – R.
V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .
Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .
Ø POACHED FISH WITH HOLLANDAISE SAUCE .
MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .
MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .
Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .
V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations
UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services
UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages
Ø Define tourism marketing Ø Identifying markets Ø Market organization
Ø Marketing strategy
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention
1 Rule of Thumb approach 1.3 Refering budget plans 1.1 Forecasting room revenue 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4 2.2 Hubburt Formula 1.1 Daily operation report 1.4.5 Room division income statement 1.2 Occupany rates 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.7 Operating ratios and ratio standards.3.4.2 Estimating expenses 1.3.4 Evaluating front office operations 1.4.4 Hotel statement of income 1. UNIT-II REVENUE MANAGEMENT 2.3 2.6 Room Division budget report 1.1 Establishing room rates 1.2 1.4.1 2.4.2 2.3 Forecasting room availability budgeting for operations 22.214.171.124.3 Room Revenue analysis 126.96.36.199.
2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15
Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business
2.16 2.17 2.18 2.19 2.20 2.21 2.22
Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through
UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby
reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)
Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.
UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.
adult. Trade Union. workman. manufacturing process. luxury. The Payment of Wages Act 1936. Employee.strike. Employer. tiles. expenditure. award.4 Security. calendar year. week. layoff. Rights & privileges of regd. worker. powers of Inspectors. Working condition. 1. day. adolescent. Definitions of factory.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments.Scope. Public utility service 2. retrenchment. Authorities under the act. surcharge. Introduction object of law.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. welfare. Factory Rules for payment of wages. Registration. deductions allowed .Wages. lockout. occupier. 2. Definitions:. The various laws applicable to catering establishments. Industrial Establishment. health and safety measures. Tamil Nadu Catering Establishment Act. settlement. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.3 Trade union Act 1926 . UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act.2 The industrial Disputes Act 1947 Definition:. Social 2.2 Study of Fixation of tariff for various taxes viz.
performance (when a communication becomes complete legally) 3. performance right of unpaid vendor 3.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.10. Rights of workers UNIT III 3. validity of contract.1. conditions & Warranties.5 The minimum Wages Act 1948 Scope.2 The Sale of goods Act 1930 Definition.9 The Payment of Gratuity Act 1972 Scope. Valid/void contract.1. Requirements.1 Mercantile Law The contract Act 1872 Definition. obligations of employer & employee adjudication of disputes. 2. 3. rights. Contract Regulation (abolition) Act. performance Incentive.f. contribution. Bonus vs.1.1. Fixation & Revision of WagesObligation of employers Administrative authorities.what is p. Apprenticeship Act. Short notes on gratuity Trust 2. benefits. illegal agreement.1 3.4 Law of insurance. obligations and rights of employers& employee. fire insurance/ burgle/ riots/ natural calamities . Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.6 The Employees Provident Fund Act 1952. 2.3 The contract of Bailment Definition. Rights & duties of bailor & bailee inn keepers liabilities.General principles.8 The employees state insurance Act 1948 Scope.2. Rights & obligations of employer & employee. void arrangement. 2. Powers of Government 2. bonus in case of new establishments.
1.1.3 5.3 4.1.Meaning & effect.1. Formation Law of Agency : Definition. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .2 188.8.131.52 4.4 4.1. Public liability Insurance. Creation. Private Company.1.5 4.5 Types of Organization Company Law 1956: Definition.4 5. UNIT IV 4.1 184.108.40.206 5. Public Company The Partnership Act 1932: Definition.Meaning & effect.1 5.6 Consumer Laws The Consumer protections Act 1986 Applicability.1 4.1.Fidelity insurance.
Deleting Blank Lines. Using Ruler To Set Indents. Paper Size. . Header & Footer. Indenting Paragraphs. Inserting And Deleting Pages In A Document. The Grammar Checker. Cut. Format. Right.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document .Selection of Fonts. Printing In Landscape Or Portrait Orientation. Saving The File To Disk. Saving The Text. Paste. Undo. Size. 200 M Control In Any View. Page Formatting. The Spell Checker. View. Function Key Techniques.Replacing Text. Opening A Non-Work Document. Paste. Correcting Text. Drag & Drop Method. Colour. Redo. The Sanrus. Master Document View. Menu Method. Creating And Editing. Printing The Text. Cut. Tools. Spacing Paragraph Line Spacing. Spell Check. Formatting A Text. Page Numbering. Adjoining Page Numbering. Closing A File. Normal Views. Center. Mail Merge. Table Commands Revisited In Detail. Typing Over Test. Tool Bar Method. Print Preview. Justifying Text-Types & Tab Setting. Spacing Between Paragraphs. Editing Test. Outline View. Insert. Full Screen View. Page Views. Page Layout View. Alignment Of Text. Clip Arts. Page Setup. Deleting Page Numbering. Auto Correct Check Up. Undo. Moving And Copying Text. Magnification. Checking Text. Changing Type Style. Redo. Inserting A Page. Mouse Techniques. Edit. File. Setting Page Margins. Increasing And Decreasing Indents. Left. Inserting Pictures/Charts/Files. Keyboard Techniques. Print Options. Setting Margins. Character Highlighting. Setting Tab Using Ruler. Key Board Method.
Auto Correct. File Close. Exponentiation And Percentage Operators. Formatting Work Book. The Worksheet Selecting Cells And Ranges. Aligning Data.Ms Excel The Spread Sheet Spread Sheet An Introduction. Data Entry. Mapping The Data. Techniques In Printing Excel. Entering Numbers. Data Handling. Text. Insert The Excel Selected Block Into Word Document. Power Point Terminology-Getting Into Power Point-Creating. Filling A Text Series With Auto Fill. Chart Types. Formatting Data. Rearranging Work Sheet Data. Of Excel In Word Dynamically. Formatting Work Sheet. Inserting Columns And Rows. Editing. Charting The Data. Charting And Mapping The Data. Creating Subtotals. Working with Ms-Excel Adjusting Width. Entering. Copying. Starting Excel. Modifying Chart. Adding Drawing To The Chart. Date 4 Time Entries. Deleting The Contents Of A Range Of Cell. Opening And Saving Presentations. Copying With Tables To Excel. Clearance And Replacing Contents Of A Cell. Format Style. Generating. Entering And Editing Data. Editing Data. Hiding. Arranging. Combining Subtotals And Removing Subtotals. Printing In Excel. Copying And Moving. Entering Series. Sorting. Processing With Ms Excel. Print Parameters. Linking The Chart Of Selected Block Introduction to Power point. Starting New Work Book. Sorting A Work Database. Logical Or Comparison Operators. Filling A Number Series. Linking Workbook To Workbook. Why Pictorial Presentation. Using Mouse To Create A Formula. Mathematical Operator. Printing Etc. Creating A Database In Word.. Inserting And Deleting Sheets From Work Book. Lists In Excel. Default And Changing Default Settings.Types Of Views- . Un hiding. Spell Checking. Selecting With Mouse. Creating The List. Font Selection. Sorting The Data. Inserting A Chart.
Shadowing.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Master Views. Previewing & Rehearsing-Creating Animated Slides. Pate View.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. Slide 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. 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.An Overview (Duration . Slide Sorter.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Center. Copying and Pasting-Formatting Text.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .Management Information Systems .Outline View. Embossing-Alignment The Text-Left.
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. T.Internet and Web Basics -by Ned Snell. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .Michael Clark Pearson Edition.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 . Bob Temple. .
salads dressings. Veg/Fruit Carving. pates. cold kitchen and larder plan-layout and Hierarchy.1 Definition and importance of Garde Manger – Section butchery. placing indent and maintaining stock. curing and smoking of various meats. UNIT-IV 4. Preparation of various sausage salamis. Preparation of salads. Duties and responsibilities of the head and other staffs. Canapés. UNIT – V 5. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . curer factors to be considered for selecting them.3 Equipments used-charcutiere. 3. 1. Different cuts of poultry. Issuing and receiving various materials. Ice Carving.1 Receiving and maintaining perishable commodities like crab.1 2. port. 5. UNIT-II 2. Salt Dough. mousse line mousse. accounting there of. veal. balantine. fish and various uses in the kitchen with diagram and weights. lobster.1 Non Edible Displays-Butter Sculpture. 2. UNIT-III 3. terrines. other. Butchery. aspic jelly and their uses. 4.VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger. lamb. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.2 2. galantine and garnishing them preparing of sauces. prawn. cold soup.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation.
The art of Garde Manger 7. . The Lardu ctry.6.
Calculation of account of fuels used in catering industry and its cost factor.2 1. High pressure & low-pressure burners & corresponding heat output. .6 2.4 2. series and parallel connections. UNIT-II Electricity-fundamentals of electricity. switches & earthing. Comparative study of fuels used in catering industry.8 2.10 1. sockets.6 1. fuses.3 1.11 Role & importance of maintenance department in hotel & catering industries. current potential difference. Short circuit. Calculation of electric energy consumption.9 1.7 1. Type of lighting-incandescent & fluorescent lamps. Principles of Bunsen burner.2 2.5 1. resistance power. double phase.8 1.1 1.1 2. Liquid petroleum gas-properties Precautions while handling LPG. Electric circuit-open & close. Type of fuel-calorific value. conductors.3 2.4 1. 2. three phase & its importance on equipment specification.9 Electricity-fundamentals of electricity Definition of insulators. Duties & responsibilities of staff in maintenance department. Energy sources-heat unit & heat transfer.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Safety precaution to be observed while using electrical appliances.5 2. single phase. Organizational chart of maintenance department.7 2. DC & AC. Energy and their units & relationship.
Contract maintenance.5 a) b) c) d) 4. Conditions for comfort unit of air conditioning.4 4.7 3.4 3.2 4. Energy conservation methods & programmes adapted in hotel. water tap.12 2. closets & pipes. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .2 3. Window & central air-conditioning.8 3. Boiling point & latent heat. Types of refrigerant units.9 3. Comparisons.10 2.6 3.14 2. Water & sanitary system.11 Refrigeration & air conditioning Basic principle.1 4. Cold & Hot water system used in hotel & catering industry.5 3. UNIT-III 3.1 3. Various parts in general-preventive maintenance. UNIT-IV 4.6 Preventive & breakdown annual program. Hardness in water. traps.3 3. Compressing type refrigeration system defrosting. Flushing cisterns. Types of contracts. Fire detectors. water softening-Base exchange method.15 Units of light-intensity & utility. Fire fighting systems. Advantages & disadvantages.2.3 4. Classes of fire & fire extinguishers.11 2.13 2.10 3.
W. 5. John weley..3 Types of furniture. Teach yourself-gas electricity Wilmay C. care & maintenance.B. Miller and Jerome.W English language book society . Modern maintenance Eleno. corridor etc.4 Paints and polishes-types & its advantages. licenses and caterers. REFERENCE BOOKS: 1. Blood D. 4.5 Preparation of surfaces & application. 5. Practical maintenance and equipment for hoteliers.. Borseink.C. F. Gladwell 2. Tasa poxwala sons & co. The management of maintenance and engineering systems in hospitality industry. D. 5. J.2 Types of wall finishes. 5.1 Types of flooring. steps.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. Mumbai 3.D.
Definition and formats Job Evaluation .2 2.3 220.127.116.11 3.Hierarchies . UNIT-III 3. Right sizing.Sources of recruitment selection procedures Manpower planning. General methods.1.Meaning.4 Job Design .1 3. 2. Group Manpower Ratio. Job description. Job rotation.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 .1 2.2. Test .3 3.5 Selection .Types.2 3. Job enrichment Job Specification .4 3.2 1.2 3.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Job analysis.Types. Interviews .1. Job enlargement. type and uses Recruitment .1 1.Types Vertical/Horizontal UNIT-II 2.Application.
1.4. Job satisfaction .1.4 18.104.22.168 3.1..7 4. Interpersonal and group dynamics.9 4.3. House Rules.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.5 4.Industrial Relations Machineries ID Act Wage Settlements .2 22.214.171.124. definition Role of trade union in the Indian Scenario Collective bargaining .3 4..126.96.36.199.Employees Satisfaction Survey .188.8.131.52 3.11 Industrial Relations Trade Unionism . UNIT-V .Methods Role Status Rewards & Recognition .1 4.2.Reasons – effects.8 4.3 3.2 4.Culture Change .4. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .4..2.(Methods) Performance Rewards .3 3. Standing Order.1.Bi-partite.1 3.2 3.4.4 3.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .5 Types of performance appraisals . UNIT-IV 4.10 4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4.1 4..3 3.4.2 3.6 4.1 3.Principles .Types & effects.
1.1. organizational objective.1.1.9 HR Budget . leave. Medical.7 Organising manpower through market.3 Personal record.1.2 Systems 5. size and diversity. 5.1.4 Employee productivity 5. product and services 5.1.1 Definitions 5.5. technology.6 Other forms like ESI.8 Flexible Manpower 5.1.1 Personnel Management 5.) brief 5. gratuity.HRIS (Human Resource Info Syst.5 Manpower audit 5. PF etc.1. span of control.
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 .
. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. 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.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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. 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. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.
advertising agency-media selectiontype of media-sales promotion. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. training. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. . 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.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. Sales Promotion. Direct Sales.
3. Marketing Research-D. Marketing Management-Philip Kotler. REFERENCE BOOKS: 1. Sharma. 2. 4. John G. Marketing Management – S.A. Mayers.D.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. SHERLEKAR. Marketing Management-Rajan Nair. . Advertising Management-Rajiv Batra.
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 .
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
focal point ) Colour and colour scheme 1.1 Types of Bed & Sizes (Zeal Bed. Sofa Bed.2.2 Source of Light 2.3 Kinds of Light 2.1.1 1.2 Factors to be considered in selection of window treatment. Venetian.2.1. Bedspread quilt) 2. Direction.1. 2. Value) of Design (Scale. Composition. Balance.2 Principles 1.1. Size.5 Lighting for activities 2.1 Uses 1. Bed linen.1. Colour.2 Proportion. Blinds-Roller. Rhythm 1. Café Curtains. Valance.1 Design and type of design Elements of Design (Line.2. Glass Curtains. Form. Blankets. Texture.3. 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Sewage& tail pelmets.1 Light and Light fittings 2. Extra Bed.2 Windows & Windows treatments Casements Curtains. Draperies.4 Principles of Lighting 2.1 Light and types of Light 2. Fold away Beds 2. . Harmony.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.2. Cornice.3 Beds & Bedding Bolsters.1 Types of Windows treatment.1. shape.1.
(wilton.2.3. Loose covers. Care & Uses 4. Axminster. Metal wall covering) 4.2 Fabric & Fibre 3. Flock. Cushions 3. Lincrusta.3 Care & Maintenance 3.2. Wood Panelling.2 Uses & Disadvantages 3. .2Non-Woven .2.2 Types of Construction 184.108.40.206 Classification of Fibre 3.3.3 Soft furnishing 3.1Woven . Rubber & Plastic Mattresses) UNIT III 3.2 Wall & Wall Coverings Wood chip.1.1 Types of furniture – (Built-in.2 Selection.2.3 Fabrics & Commonly used fabrics 3.1.1 Curtains upholsteries. Uses. Brussels & Cords.1 Furniture & Fittings 4. Anaglypta. Needle punched Carpets. Glass Wall Covering. pile bonded carpets. Fitted) 4.1.3 Care & Maintenance 4.(Tufed. Washable.1.1 Types of wall papers – (Spongeable.1.2 Bedspreads selection .1. Free standing.1.1.2. Wood grain. UNIT IV 4. Electro statically flocked carpets) 3.2 Major Furniture woods & uses 4.1 Carpets 3.Care.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1.1.1 Types of Carpet 3. Oriental) 3.
3.4. Hospital House Keeping – Joan C. New Year.2 Purpose 5. Free Style. Hostel.3 Advantages & disadvantages 4.1 Principles of Flower Arrangement 5. Western. Birthday Party.1 Flower Arrangement 5. Care.1. Pongal. Rules & Steps to be followed in flower arranging 5. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.2.1. Brason & Margraret Lennox . College Annual Day.3 Uses.3 Floor & Floor Covering 4. types & functions Theme Decoration – Christmas.3. Traditional 5.1 Composition 4.2 5.1. Wedding Reception.3 Accessories.3 Types of Flower Arrangement – Japanese.4 Equipment. Diwali. Onam. Allen 3) Hotel. Advantages & disadvantages Unit V 220.127.116.11 Types 4.
Introduction to Hotel Industry and Various Department in Hotel and their functions. Medium and large Hotels. Safety and Hygienic procedures followed in food production department . Methods of cooking. 8. Unit – II 1. Catering as a career and job prospects in the Industry 3. Different. Evolution of catering Industry and Brief Description of different types of catering Establishments. 5. Aims and Objective of cooking food. 2. Points to be considered while selecting raw materials (Veg. Menu – Definition (Menus followed in various catering Eastablishments. 3. 2.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Organization structure of small. 6. Milk Products and meat) 4. organization structure of food production department – duties and responsibilities of personnel 7. Types of Fuel. 4. Preparation of ingredients. Types of plans in Hotel 6. Preservation and storing methods of raw materials and cooked food items 9. Equipments and utensils used in food production department 5.
Western culinary terms . Organization structure of front office department and their duties and responsibilities 3. 3. duties and responsibilities of personnel 6. Crockery and Glassware used in food and beverage service department. Types of service 6. Organization structure of food & Beverage Service Dept. Different types of cutlery. Types of rooms and their reservation & Cancellation procedure 4. and responsibilities of personnel. 4. 5. Unit – IV 1. Importance of housekeeping department 5. Importance of front office department 2. Cleaning Equipments and agents used in Housekeeping dept. Importance of food & Beverage Service Department 2.Unit –III 1. Attributes and attitudes of good waiter. Organization structure of housekeeping dept.
. North Indian Gravy _ 2 varieties 6. Cutlets & French fries 9. Pulao – 5 Varieties 3. Graw Hill Publications). South Indian Dishes – 5 Varieties 5. Theory of Cookery – Krishna Arora (Frank Brothers & Company . New Delhi) 3. Fish – 3 Varieties 7. Modern Cookery for Teaching and Trade – vol. Fried rice _ 3 Varieties 4.Unit –V 1. Plain sponge 10. Soup 5 Varieties ( Indian. I & II – Thangam E-Philip (orient Longman publications) 2. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Chicken – 3 Varieties 8. Chinese & Continental) 2. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Bread REFERENCE BOOKS: 1.
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