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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.
Sank bars. Sea Catering. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Private hospitals. Pubs. Motels. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Airlines. Resorts. 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. Mobile. o Management’s expectations. Fast food restaurants. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Rail.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial .Hotels. discotheques. Parlors.
English/Russian .Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding .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. 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. French/American 2. Silver Room or Plate Room – Layout & Equipment & Use. 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.
Basics of Room Service 5. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. manual. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.O. Cocoa Ø Refreshing – Aerated. Computerized .T. Basics of Banquets. Indian Thali / Leaf Service 4. 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.3. Tea.
Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. Ø Moist heat. Ø Personal hygiene – Food safety standards for employees. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. use of disposable gloves. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . triple sink method of washing. calibrating and various types. dish washing machine. blanching. prevention of cross contamination. reheating and cooling. Ø HACCP temperature standards – Cold storage. temperature danger zone. controlling Infectious diseases. equipment sanitation. FIFO. record keeping. vegetable disinfections with chlorine. colour coding of boards. Types. holding temperature. storage-dry and wet. Heavy Ø Safety procedure in handling Equipment. Ø Kitchen Hygiene – Standard sanitation operation procedures. thawing – safe ways. Ø General Layout of Kitchen in small. medium and large Hotel Ø Different Equipment used in Production – Light. Why proper hand wash is essential. UNIT-II Aims & Objectives of cooking food. advantages and specifications. use of thermometers. Date coding. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. Medium. Ø Oil as Medium with examples. cutting board sanitation. Deep freezer.
Recipes for mother sauces .Classification.Preparation of Ingredients.Classification with examples. Port. pigments..classification.Classification . CLASSIFICATION. effect of heat on vegetables. -Texture of food. . 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. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. UNIT-IV SELECTION.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Derivatives – 2 examples in each .Mixture of Ingredients. Veal. and cuts of vegetables. and colour present on them. Beef) Ø Poultry MISE-EN-PLACE. Components Accompaniments & Garnishes – Definition and 10 examples in each. Sauces.
Kerala & Tamil Nadu. Jain. Specialty Indian Cuisines: .a parsi.a. Andhra Pradesh. c. Goa.UNIT-V Introduction of regional cuisine (North. Hyderabadi. Bengal. South. Maharashtra. d. Punjab. e. Rajasthan. Gujarat. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Brahmin . b. b. Karnataka. Dum-Pukth. Moghalai. Bohri. Chettinad Specialty Indian Community cuisine: . d.
Charcutiere) iii. Delice. ii. Fish.Shred. sauce.Concasse. White Stock ii.Mignonette. Mirchi-Ka-Salan / Bagara Baingan 3. Fruits. Vegetables. Hyderabad 1. Troncon. Darne. Macedoine. sauce) ii. ) v. Italienne. Brown Stock iii. Espagnole( Madeira.CUTS OF POULTRY & JOINTING OF CHICKEN iv.Supreme. CUTS OF VEGETABLES: Julliene. parsley. Hollandaise (Paloise. Dum-Ka-Murgh 4. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Goujons. Veloute(Supreme. Herbs. CUTS OF FISH : Fillet. i.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Bearnaise) vi.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. . Fish Stock iv.Pork & Beef.) iv. DEMONSTRATION: i. Tomato(Creole. Cubes. iii.Mirepoix. Gosht Briyani 2. Paysanne. Allemande. Dices. Boorani Raita 5. Identification of Raw Materials. Bechmale( Mornay. CUTS OF MEAT (Lamb.Jardiniere.) DEMONSTRATION & PREPARATION STOCKS i. Double-Ka-Meetha . Paupiette.
Ada Pradaman Punjab 1. Aloo Paratha Makkai-Ki-Roti 3. Rajma Gogji 4. Avial 3. Paneer Makhni Dal Makhani 4. Samba Soru (Red Pounded Rice) 2. Nei Choru.Kerala 1. Pudina Pulao 6. Gajar – Ka-Halwa Kashmir 1. Goan Fish Curry 5. Machli Amritsari 5. Puran Poli . Lassi 2. Mutton Roganjosh 3. Vangi Bath 3. Meen Moilee 5. Kahmiri Khameeri Roti 5. Dahi Shorba All Varieties of Chat Items 2. Erucherry 4. Kashmiri Pulao 2. Mutton Kolapuri 4. Adrakwala Murgh Maharashtra 1.
pouvoir vouloir Ø Interrogation : qui . faire. quand. que. partire. sortir. que. de Votre pays (Ref to Page 13.55) Les villes touristiques en France. 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. Les plats francais et les plats de votre pays 2. toi etc Ø Le passe’ compose’. venire. ou Ø Les pronoms relatifs simples : qui. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. Comment preparer un plat Les Couleurs ( Ref to Page 82) . l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. ou’ Ø Les pronoms toniques : moi.
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. Impact. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. thing. Gwyneth fox. 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. Linguaphone Institute. Peter watey jones. hotel reservation food. REFERENCE BOOKS: 1. penguin 3. ed. London 1970 2. Middlesex 1983. English Course. place of picnic and sigh seeing – preparing speech. Penguin to functional English. Collins Cobuild English language Dictionary..
Presenting & Settling of bills (Cash & Credit) 13. Laying & relaying of table cloth 6. Arrangements of side board 5. Taking orders 10. Different type of Napkin Folding 8. Laying up of table for various meals and menus 7. Methods of cleaning and upkeep of silver. Burnishing 4. polishing methods silvo.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. and other small equipment’s 3. Drawing of various types of spoons. 1. 14. Sugar pot. Familiarisation and handling of Equipment’s 2. Service of Non-Alcoholic beverages 12. Silver service & Clearance course by course 11.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Arrangement and Carry of Room Service Trays. Frilling . Receiving the guest (Procedures) 9. Coffee pot. Forks. Tea pot.
Public area operation Sequence of housekeeping functions and lost & found 1.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. Spring cleaning 3.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures .K & F. Guest floor operation 2. Daily cleaning UNIT-V H. Weekly cleaning 2.
Ø Registers maintained in department Ø Safety and security .
V. Ø Baggage handling procedures Ø Front office cashiering procedure. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Pre registration activity.T.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings. Rack Rates. Tariff fixation.P) Knowledge of.P. 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 Receiving and registering the Guest. Groups. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø .. V.I.V.I. Using the guest History System.I. 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. Rates offered Maintain and Use of the Guest Information Directory. Ø Knowledge of Traiff Basis of charging.
Train.3 working in groups 4.2 Sweeping 2.4 Scrubbing 2.2 working in teams 3. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.1 Dusting 2. 6. Guest room cleaning 6. earthen ware.1 Daily clening 4. Organizing cleaning 3. evening attention 6. floor surfaces. glass.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.. Cleaning of various services Metal – Brass.1 Bed making – Morning attention. ceramic. cleaning 2. wood) 2. Public area cleaning 7.6 Vacuuming 2.1 working individually 3.4 Room inspection 7. upholstered surface. Cleaning frequencies 4.3 Periodic cleaning 5. wooden furniture. Bus. Stainless steeel. Theatres etc.2 Room cleaning 6. reception.1 Lobby. star case.2 Weekly cleaning 4.7 Spot cleaning 3.) 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. laminates. chrome. porcelain. Identification of cleaning tools and cleaning agents 2. floor.5 Polishing (Metal. corridor.3 Bath room cleaning 6. dinning hall . plastic.3 Mopping 2.
Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 4. Singh HOTEL. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. 7.8.K. First Aid procedure 9. 5. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. 3. III Edition .K. BHATNAGAR : FRANK BROS & CO. 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. INC : II Edition – 1996. Fire prevention procedure 10. : 2005 2. BARDI : JOHN WILEY & SONS. R.By Dr.
Doi jhol 2. Pusanikai Halwa Goa 1. Macher jhol. Yeravaruval 3. Samba Soru 8. Gulab Jamun Tamil Nadu 1. Kozhi Rasam 2. Sambar 7.By Sudhir Andrews - Bengal 1.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Macher Matha Moonger Dal 4. Sea food rice 2. Goa Fish curry 5. Xacutti 4. Chicken Chettinad 4. Beans Usili 6. Veg. Mutton Vindaloo 3. Ghee Bath 3. Bibinca Breakfast Menu . Rasmalai 5. Uralai Roast 5.
1. Bread butter / jam / marmalade / toast 8. Kitchadi (rava) 7. Poori bhaji 4. Aloo paratha 5. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Idli / dosa / uthappam 2. Egg (all varieties) . Pongal / sambhar / chutney (3 varieties) 3.
Advantages and disadvantages. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Field. Logical. Operating Application (higher Level Languages/Utility). Clock Speed. ASCII Code Ports (Serial & Parallel). Memo. Origin and history Various types. Chips.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. CGA Card KEYBOARD OPERATION Special symbols. Input & Output devices Storage devices. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Date) Width. . Special Keys. Types (Character. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Creating database file. Same structure. Control cards. Naming field. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. file-types of files. Numerical. Manipulating date. Hardware. Binary terms. Real time clock. record. Software. Dbase III plus.
Delete / erase a file. Enter data.. generating and printing a report form. 4. Exercise-XIII Creating. Entering a memo. Skip.Microsoft Corporation . Calling directory in Dbase. Pak. Append. Retrieve the structure created in Exercise-I. Sorting. Display structure. using. Changing default drive. del). display all / display. Global replace and Change. Printing. Manual of Dbase III plus. Display a memo. Insert and recording in a field. Copy a structure.K. Exercise-IX Indexing. 2. Exercise-X Search. 3. list. Del. Taxali. Changing the type of width etc. Exercise-XI Create a database file with name. Quit. Understanding Dbase III Plus by Alan Simpson. Saving a memo.Modify Structure. REFERENCE BOOKS: 1. MS-OFFICE. Browse. Save. Append. Display Status. Append. Moving between Records. Edit Record (backspace. Exercise-XII Label Creating. Generating & Printing tale. Inserting Field. display. DBASE III Plus Made Simple-R. Exercise-VIII Use the following commands-Goto. Locate and continue. of any field. Rename in a file. Deleting Field. Edit. Viewing data.
Grammar Ø Enchainement des ide’es (opposition. but) Ø Quelque chose – ne ….III SEMESTER HOTEL FRENCH – III (08U3LF3) Prescribed text Book: Le Francais de l’hotellerie et du tourisme Part – 3 Dans Les Autres Services Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry. ceci..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. cause. conse’quence. future proche. 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. passé. Ceux. recent Ø Pronoms de’monstratifs : celui.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . celle.rien: Quelqu’un……ne……personne Ø Pre’sent progressif.
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. an the . few.
Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern. .
pillow slips. 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.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. 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 . upholstery and cushions) Linen room Ø Activities of a linen room. Ø Location. table cloths.
starching. airing & storing. arrival. valet runner. finishing. conditioners. Ø Stages in wash cycle (flush-suds-bleach. dry cleaning supervisor. spotter. transportation.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. rinsing. shift-in-leader. weighing. unloading. laundry clerk.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. hydro-extraction. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. enzyme action detergents. sorting. tumbling. transfer and use). built soap detergents. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. loading washing. bleaches. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. 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 . sour. rinse and sour & soft-extract. [Calendar/steam press] folding. spotter cum presser. washing.
Cash advance. Accounts allowance. Semi .Floor limit. House limit. Ø The role of the night auditor Ø Cross .UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . dully automated Ø Credit monitoring . Account Correction. Accounttransfer.Automated. part settlement of in house guests Ø Account maintenance: Charge purchase. Encashment of Foreign Exchanges.
scale. 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. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. Room key Security system . balance. freestyle) Ø Principles of flower arrangement. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement.Ø Balance all departments Ø Verify room rates Ø Verify No. texture. repetition. Japanese. design.
7 Spot cleaning 3 Organizing cleaning 3.3 Mopping 2.2 Working in teams 3. Bomb threat.1 Dusting 2.6 Vacuuming 2. wood) 2.3 Periodic cleaning . Robbery.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. 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. Death.3 Working in groups 4 Cleaning frequencies 4. floor.2 Sweeping 2. 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 2.1 Daily cleaning 4.4 Scrubbing 2.5 Polishing (metal. suicide.2 Weekly cleaning 4. Fire.1 Working individually 3.
Evening attention 6. floor – cement. e. • Forecasting of rooms • Taking reservation.5 Cleaning of various surfaces 5. corridors.1 Metal – brass. porcelain. furniture and fixture. ceramic. Kasavana Richard M. chrome. turn away) REFERENCE BOOKS: 1. plastic. • Improving the conversational skills and mannerism. Brooks Ahla . mosaic. 2.c.3 Bathroom cleaning 6. amendments. Hotel Front Office Management Front Office Proceedings James A.2 Room cleaning 6. • Etiquettes body language.4 Room inspection 6. stainless steel.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. restaurants. earthen ware. processing reservation • Receiving & registering of F I T groups crew. carpet) 6 Guest room cleaning 6. wood. cancellation. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.Morning attention. laminates. VIPs through role play • Extempore for polite speaking. Bardi Michael L.1 Bed making .t. glass. staircase. grooming and greeting • Situations handling (over booking room change.
Thickening Agents (Coconuts. Buffet Menu. Nellai. traditional dishes. Green III. Cashew nuts. chaud. creating ambiance. and its working. Lunch. types of equipment’s methods of presentation. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. froidsalads and salad dressing. Study on the following cuisines with importance given to choice of ingredients. High Tea & Dinner. Rice Flour) II. Menu. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. Khus Khus. Cold food preparations and presentation-hors d’oeuvres.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu.Breakfast. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. salads. specific methods of cooking and accompaniments. aspic. Besan Flour. sandwiches. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. White IV. Different sections-pantry. Thai and English cuisines. .
stores. Onam. Off Premise Catering. Types of menu. staffing equipment. Menu for Diwali. Transport Catering: Airlines. Industries Parameters for Quantity Food Production Types of Indents. New year.Format and its purpose. Terrines. UNIT-IV Introduction to large scale (Volume Feeding) Food production.Cold cuts-pates. Detail study of the following in regard to planning a menu. Hospitals.purchase. Design and layout for kitchen-work flow allocation-workspace. Sports Meet. Hotels. transport and method of cooking. Lunch. receiving. Mousse. Ease of Service Incorporation of leftovers. plumbing walls tiles and ceiling. forcemeat. structure. ventilation. Ease of Preparation. Railways (Base Kitchen. Theme. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Cost. Birthday. Conversion of recipes for quantity Food Production. cyclic menus. Passenger & Luxury Liner) Welfare Kitchen: Institutions. preparation sale Food Costing and Cost management . lighting Water supply. Pre preparation. Festivals like X-mass. Buffet Menu – Breakfast. Salami and sausages. different occasions: Marriage. storage pots and pan wash and ancillary areas. Environment hygiene – site location. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Principles of planning a menu. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . Pantry Car. Reception. Ballantine. High tea & Dinner. Galantine. Buffet presentation menu and types of food.
buffer stock lead-time. inventory taking – par stock.Standard purchase specification Yield testing Inventory. bin cards. Portion control FIFO . bin card. store ledger.
conference menus and state banquets. flipcharts. Audio visual aids.Layout of a Banquet Department – Duties and responsibilities of each staff.format and purpose Ø Compiling & making special Banquet menus. Off-premises Catering (Out catering) . Multi media projector. Kaleidoscope . (OHP. Planning for a cocktail dinner staffing – arranging the buffet centre /counters.Tabling seating arrangements.premises catering to be . Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Ø Banquet function prospectus .F. Specialisation of Off .Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Allotting stations. Slide projectors. Banquet Introduction Ø Organization structure . Addressing & preparing toast and order of service. PA system. Formal Functions Ø An introduction . the students will have a knowledge about the Banquet department and its function./Lunch Dinner).III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Calculating space for set up of tables.Secretariat service.Booking and organisation of formal functions to include – facilities offered . layout.
Taking order for Gueridon Service .UNIT-II BASICS OF MENU ENGINEERING.Special Equipment's used . 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 .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.General points to be remembered while serving from a gueridon .Introduction Ø Introduction .Bar Equipment's .Designing of Bar .Allocation of Area . Planning for a Bar will also be discussed at the end of the unit. Ø Gueridon Service .The Gueridon (lay out diagram) – An introduction to carving . .Sequence of service .Selection and Purchase of Equipment .Cutlery.Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Atmosphere .Linen ware .Care & Maintenance of equipment . Crockery and Glassware's . Steak Diane) Ø Planning of Bar .Interior decoration etc.Furniture and Furnishings .
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. and methods of control. 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. Various bar procedure and the legal requirements for bar and discussed.
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. 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 .
distribution area. Ravoli ) American (Burgers. S/W. Basic concepts of Microwave Cooking Essential compounds. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. and how it operates-Advantages & disadvantages -Application. counter top blenders. Shredder. Record keeping. Vegetable slicer. Receiving procedures . Salads) Indian (Chats) Coffee Bars & Tea boutiques .unloading dock. Milk) Rotary toasters etc. enchiladas.Receiving station . Buttitos.Refrigerator storage (Storage freezer. waster compactor unit. Processing Freezers. vending machines (Coffee. Coolers.. lasagne. mechanical & mobile devices. grater. Refritos) Italian (Pizzas. 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.
Food Preservation by use of low temperature-freezing and refrigeration. sundrying. Food Poisoning. hot packing) pasteurization and blanching. pickled fruits and vegetables. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. jelly. aseptic canning. fruits. Unit-II Food Preservation by use of high temperature-sterilization (canning. Food Preservation by irradiation-Alpha. Drying equipments-Hot air drier. sweetened condensed milk. fish. food Infection. egg and milk. marmalade. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. Sauerkrant. cider. Olives.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. vinegar making. . vinegar. Food Intoxication. jam. wines. preparation of yeast starter. beer. Food Preservation by sugar concentrates-concentrated but moist. Pickled Meat. Principles of Food Preservation. food Spoilage. Beta & Gamma radiations. Sanitation and health. ale. candied and glazed fruits. dehydration of vegetables. Importance of Preservation. artificial drying. drying by contact with heated surface. meat. (Definitions and two examples for each topic).
Asia Pacific Business Press. Prentice Hall of India Pvt. Definition. Sivasankar. . spices & condiments Antibiotics and other chemical preservatives. leavening agents. Delhi. Packaging & Labeling. Acids.Unit-V Food additives and chemicals. wood smoke. Food Processing and Preservation-B. New Delhi..Ltd. Preservatives-Organic acids & their salts. functional characteristics of chemical additives. inorganic salts. Food Microbiology-Frazier. Bases & their salts. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board.
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. 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.
IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4) Unit – I Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation Unit –II Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title Unit – III Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms Unit – IV Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing Unit – V Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients .
English for competitive exam R. . Heaton J.REFERENCE BOOKS: 1.B.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry. Bhatnager . Macmillan Publishing company 2. & Turtion N.
Harmful effects-Food poisoning. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. minerals and vitamins. Laws to prevent. functions. water and fiber. five food groups = balanced diet for . Irradiation deep-freezing. RDA. . food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. various methods of food preservation. canning and sterilization use of preservatives and their standards. Ø Basic nutrients. Various Diet Ø Safety regulation. Temperature conditions.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. fats. harmful effect Ø Food adulteration. sports persons fat free. Moisture. Time. proteins. Growth. Role of Microbes in food preparation Beneficial effect – Economic importance. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. prevention. their sources. Digestion and absorption of food Unit – IV Nutrition and healthy eating. its beneficial effect. yeasts Bacteria – Types. digestion. high fiber. Sources. deficiency diseases. Growth pattern and control. Ø Balanced Diet.diabetic patients. first aid & Hygiene Unit – I Microorganism – Moulds. excessive intake. chemical preservatives.
R. Lakshmi.Factors affecting the nutritive value of food. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. Lipids. color-coding. proteins.B Publisher New Age International Ø Food Science by S. general health and fitness. Hygiene HACCP. carbohydrates. Ø Fundementals of Food and Nutrition 2001 by Sumathy.Mudambi 2005 & Shalini M.R. MV. food hygiene. prevention and first aid.Rao Publisher New Age International Ø Essential of food and Nutrition by M.Rajagopal Publisher New Age International .Swaminathan Publisher Papco. product development= chemistry in kitchen PH and water. Emulsions. Hygienic storage of food personal hygiene. provision of safe food.Mudambi. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. Accidents. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation.
Laundry 8. Paging 4. Handling Of Telephone And Telephone Mannerism 3. Identification Of Fabrics 9. Preparation Of Night Audit Reports. Flower Arrangement 7. Folios. 6. Taking Down Messages In The Message Slip For The Guest 2. Guest Accounts. Theme Decoration – Birthday/Conference/Festival/Regional .IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Stain Removal 10.
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 .IV SEMESTER FOOD PRODUCTION PRACTICAL.
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.functions and its uses in bakery UNIT. gluten. activity.functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits.composition. lean.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. PH value. Ø Yeast. WAP of flour. effect of over and under fermentation Ø Eggs. types.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. high ratio.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. low ratio cakes] .types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.description and uses Oven. function and its uses.
M. medium] Ø The oven temperatures for baking rich and lean cakes.Bernard clayton[Fireside Rockfeller center. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . malaviya nagar. glaze. fudge.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. marshmallow. royal.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A.Dubey F-10/5.C Dubey [ S. chocolate.introduction Ø Types of icing-butter. NewDelhi. marzipan. very hot. Newyork] Ø Baking made simple. REFERENCE BOOKS: Ø Basic baking science & craft by S.sultan Ø New complete book of breads. Mathew[ vasan book depot. Bangalore . Bangalore] Ø Practical baking. [hot.] Ø Beautiful Baking. Ø Gum paste Ø Oven at different temperatures.C.
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 .
• Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . Final Accounts – Need . • Identify the need of final accounts. costing and cost accounting. • Describe the advantages of double entry system.Advantages – Journal entries –Ledger. • Demonstrate how to journalise and post accounting entries.Difference between Trial Balance and Balance Sheet – Trading Account. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Describe the meaning and advantages of Trial Balance. UNIT-II Trial Balance – Meaning . Double Entry System . • Describe ABC Analysis. • Demonstrate How to enter Trial Balance. • Define cost. concepts and function of accounting. • Define double entry system.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning.The Accounting function in the Hospitality Industry.Advantages – Preparation of Trial Balance.Definition . UNIT-I Introduction to Accounting – Meaning – Concepts . • 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.
Cash Budget & Flexible Budget) .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.UNIT-III Hotel Cost Accounts . Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Sales Budget. UNIT.Perpetual Inventory and Periodic Inventory – ABC Analysis. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .Definition of Cost .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. Methods of Inventory Valuation . Cost Accounting .Costing.Scope and Advantages of Costing – Preparation of Cost Sheet.
Chand & Co.S. Publisher S. Grewal.Chand & Co.S. Mumbai. New Delhi. Publisher S. Publisher Sultan Chand & Sons.S. of the AHMA Cost Accounting – R..N.REFERENCE BOOKS: Introduction to Accounting – by T. New Delhi Principles of Management Accounting Dr. Bagavathi. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.Ltd. . Inst. Ltd.Maheshwari. Publisher Dicky’s Enterprises.Pillai & V. New Delhi.Damitio Edn.N. Hospitality Industry Financial Accounting – by Raymend S. Schmidgall & James W.
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
2 Hubburt Formula 1.1 Daily operation report 1.1 2.2 Estimating expenses 1.1 Forecasting room revenue 18.104.22.168 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .2 Occupany rates 1.3 Forecasting room availability budgeting for operations 1.1.4 Evaluating front office operations 1.4.3 Room Revenue analysis 1. UNIT-II REVENUE MANAGEMENT 2.4.4 Hotel statement of income 1.2 2.7 Operating ratios and ratio standards.4.1 Establishing room rates 1.4.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.5 Room division income statement 1.3 22.214.171.124 126.96.36.199 Refering budget plans 1.6 Room Division budget report 1.1 Rule of Thumb approach 1.4 2.3.4.
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.
The various laws applicable to catering establishments. Employer. Industrial Establishment.Scope. Registration. surcharge.strike. expenditure. award.Wages. day. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. tiles. adult. calendar year. Trade Union. luxury.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. Definitions of factory. worker. Introduction object of law.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. workman. Working condition. Authorities under the act. deductions allowed . 2. The Payment of Wages Act 1936. health and safety measures. retrenchment. occupier. Public utility service 2. Tamil Nadu Catering Establishment Act. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Definitions:. week. Factory Rules for payment of wages. Rights & privileges of regd. Social 2. layoff. adolescent.2 Study of Fixation of tariff for various taxes viz.2 The industrial Disputes Act 1947 Definition:. powers of Inspectors. welfare. settlement. Employee. manufacturing process.3 Trade union Act 1926 .4 Security. 1. lockout.
Rights & duties of bailor & bailee inn keepers liabilities. void arrangement.6 The Employees Provident Fund Act 1952. Rights of workers UNIT III 3.what is p. Fixation & Revision of WagesObligation of employers Administrative authorities. Powers of Government 2. 2. obligations and rights of employers& employee.General principles.f.9 The Payment of Gratuity Act 1972 Scope. contribution.1. 2. validity of contract. 3.4 Law of insurance. performance Incentive.5 The minimum Wages Act 1948 Scope.1 3. Rights & obligations of employer & employee.3 The contract of Bailment Definition. Short notes on gratuity Trust 2. illegal agreement. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. performance right of unpaid vendor 3. 2. Apprenticeship Act. performance (when a communication becomes complete legally) 188.8.131.52. conditions & Warranties. Bonus vs. rights. Valid/void contract. benefits.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1.8 The employees state insurance Act 1948 Scope.2 The Sale of goods Act 1930 Definition.1 Mercantile Law The contract Act 1872 Definition. obligations of employer & employee adjudication of disputes. Contract Regulation (abolition) Act. fire insurance/ burgle/ riots/ natural calamities . bonus in case of new establishments.10. Requirements.
6 Consumer Laws The Consumer protections Act 1986 Applicability.1 4.1 5.1.1 4.4 5.1.1. Public liability Insurance. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .5 Types of Organization Company Law 1956: Definition.1.1.4 184.108.40.206. Public Company The Partnership Act 1932: Definition. Private Company. UNIT IV 4. Creation.1.2 4. Formation Law of Agency : Definition.3 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 5.3 5.1.Fidelity insurance.Meaning & effect.Meaning & effect.2 5.5 4.1.1 5.
. Formatting A Text. Tool Bar Method. Cut. Paste. Setting Margins. Character Highlighting.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Changing Type Style. The Sanrus. Opening A Non-Work Document. Typing Over Test. Colour. Editing Test. Printing The Text. 200 M Control In Any View. Inserting And Deleting Pages In A Document. Header & Footer. View. Full Screen View. Right. Spell Check.Replacing Text. Paper Size. Center. Left. Edit. Page Layout View. Indenting Paragraphs. Cut. Key Board Method. Using Ruler To Set Indents. Function Key Techniques. Print Options. Mouse Techniques. Magnification. Moving And Copying Text. Table Commands Revisited In Detail. Print Preview. Page Numbering. Tools. Page Formatting. Closing A File. Undo. Undo. Page Views. Paste. Saving The File To Disk.Selection of Fonts. Master Document View. Normal Views. File. Menu Method. Creating And Editing. Setting Tab Using Ruler. Deleting Blank Lines. Clip Arts. Inserting A Page. Redo. Inserting Pictures/Charts/Files. Checking Text. Keyboard Techniques. Justifying Text-Types & Tab Setting. Redo. Outline View. Saving The Text. Increasing And Decreasing Indents. Page Setup. The Grammar Checker. Correcting Text. Mail Merge. Setting Page Margins. Insert. Auto Correct Check Up. The Spell Checker. Adjoining Page Numbering. Deleting Page Numbering. Alignment Of Text. Drag & Drop Method. Spacing Paragraph Line Spacing. Printing In Landscape Or Portrait Orientation. Format. Size. Spacing Between Paragraphs.
Formatting Work Book. Text. Power Point Terminology-Getting Into Power Point-Creating. Date 4 Time Entries. Starting New Work Book. Inserting A Chart. Entering Numbers. Creating A Database In Word. Why Pictorial Presentation. Opening And Saving Presentations. Techniques In Printing Excel. Un hiding.. Processing With Ms Excel. Rearranging Work Sheet Data. Entering And Editing Data. Deleting The Contents Of A Range Of Cell. Lists In Excel.Ms Excel The Spread Sheet Spread Sheet An Introduction. Copying With Tables To Excel. Insert The Excel Selected Block Into Word Document. Default And Changing Default Settings. Filling A Number Series. Aligning Data. Generating. Entering Series. Creating Subtotals. Formatting Work Sheet. Printing In Excel. Sorting. The Worksheet Selecting Cells And Ranges. Linking Workbook To Workbook. Charting The Data.Types Of Views- . Inserting And Deleting Sheets From Work Book. Print Parameters. Selecting With Mouse. Working with Ms-Excel Adjusting Width. Entering. Format Style. Data Entry. Clearance And Replacing Contents Of A Cell. Filling A Text Series With Auto Fill. Font Selection. Starting Excel. Adding Drawing To The Chart. Spell Checking. Logical Or Comparison Operators. Copying. Linking The Chart Of Selected Block Introduction to Power point. Using Mouse To Create A Formula. Arranging. Of Excel In Word Dynamically. Editing Data. Auto Correct. Creating The List. Formatting Data. Hiding. Combining Subtotals And Removing Subtotals. Sorting A Work Database. Printing Etc. Chart Types. Inserting Columns And Rows. Charting And Mapping The Data. Mathematical Operator. Editing. Data Handling. Exponentiation And Percentage Operators. Modifying Chart. File Close. Sorting The Data. Mapping The Data. Copying And Moving.
Shadowing.Outline View. Slide Sorter. Copying and Pasting-Formatting Text. Previewing & Rehearsing-Creating Animated Slides.An Overview (Duration . Embossing-Alignment The Text-Left. Pate View.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Slide View. 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. 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. Change Font & Size. View Notes. Master Views. Center.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .Management Information Systems .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.
Bob Temple.by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications.REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 . Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T. .Michael Clark Pearson Edition.Internet and Web Basics -by Ned Snell.
curer factors to be considered for selecting them. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . port. other. salads dressings.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.1 Definition and importance of Garde Manger – Section butchery. UNIT-IV 4. lobster. aspic jelly and their uses. placing indent and maintaining stock.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. accounting there of.1 Non Edible Displays-Butter Sculpture. Veg/Fruit Carving. pates. balantine. prawn. Preparation of various sausage salamis. Ice Carving. Canapés.1 Receiving and maintaining perishable commodities like crab. veal. 4. 1. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. mousse line mousse. 2. cold kitchen and larder plan-layout and Hierarchy. UNIT-III 3. 3. UNIT – V 5. fish and various uses in the kitchen with diagram and weights. 5. Preparation of salads.2 2. Issuing and receiving various materials. lamb.1 2. UNIT-II 2. Salt Dough. curing and smoking of various meats. Duties and responsibilities of the head and other staffs.3 Equipments used-charcutiere. Butchery. galantine and garnishing them preparing of sauces. cold soup. Different cuts of poultry. terrines.
The Lardu ctry. The art of Garde Manger 7. .6.
Duties & responsibilities of staff in maintenance department.8 1. Electric circuit-open & close. Calculation of electric energy consumption. conductors.10 1. UNIT-II Electricity-fundamentals of electricity. .9 1. Comparative study of fuels used in catering industry. three phase & its importance on equipment specification. Energy and their units & relationship. double phase.5 1. Liquid petroleum gas-properties Precautions while handling LPG. resistance power.5 2. fuses. Energy sources-heat unit & heat transfer.9 Electricity-fundamentals of electricity Definition of insulators. Type of lighting-incandescent & fluorescent lamps.1 1. Short circuit. switches & earthing.4 2. series and parallel connections.7 2.6 2. sockets.1 2.7 1. DC & AC. 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.3 2. Principles of Bunsen burner. Safety precaution to be observed while using electrical appliances. Organizational chart of maintenance department.11 Role & importance of maintenance department in hotel & catering industries.6 1.2 1.8 2.3 1. Type of fuel-calorific value.4 1. single phase. Calculation of account of fuels used in catering industry and its cost factor. current potential difference.2 2. High pressure & low-pressure burners & corresponding heat output.
10 3.15 Units of light-intensity & utility. Contract maintenance.7 3. Classes of fire & fire extinguishers. Various parts in general-preventive maintenance.11 Refrigeration & air conditioning Basic principle.6 Preventive & breakdown annual program. traps.2 4.1 3. Water & sanitary system. Window & central air-conditioning.11 2.5 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .1 4. Advantages & disadvantages.6 3.3 3.14 2. Types of refrigerant units.8 3. Types of contracts.2 3. Compressing type refrigeration system defrosting. Boiling point & latent heat.3 4. Hardness in water. water tap. Flushing cisterns. Fire fighting systems. UNIT-IV 4. closets & pipes. UNIT-III 3. water softening-Base exchange method. Fire detectors. Cold & Hot water system used in hotel & catering industry. Energy conservation methods & programmes adapted in hotel.4 4.12 2.9 3.13 2.2.5 a) b) c) d) 4.10 2.4 3. Conditions for comfort unit of air conditioning. Comparisons.
Borseink.1 Types of flooring. steps. Blood D. Teach yourself-gas electricity Wilmay C..4 Paints and polishes-types & its advantages. REFERENCE BOOKS: 1. 5. Modern maintenance Eleno. Tasa poxwala sons & co.5 Preparation of surfaces & application.3 Types of furniture. Practical maintenance and equipment for hoteliers. J. D. Gladwell 2. W.B. F. John weley. 5. 4. corridor etc. 5. Miller and Jerome.W English language book society .C.a) b) c) d) e) Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry UNIT-V 5. licenses and caterers. The management of maintenance and engineering systems in hospitality industry.2 Types of wall finishes. care & maintenance. Mumbai 3.D.. 5.
Job enlargement. Job rotation.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Application. UNIT-III 3.Definition and formats Job Evaluation .Hierarchies .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Types Vertical/Horizontal UNIT-II 2. General methods. Right sizing.1 3. 2. Job description.Job analysis.1. Test .1. Job enrichment Job Specification .Types.4 3.2 1.1 1.2 3.4 Job Design . type and uses Recruitment .5 Selection .2.3 2. Interviews .3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Meaning.1.1 3.Types.2 2.2 3.1.1 2. Group Manpower Ratio.Sources of recruitment selection procedures Manpower planning.3 3.
Reasons – effects. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4 3.5 4. definition Role of trade union in the Indian Scenario Collective bargaining .4. Interpersonal and group dynamics.1.7 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1.4 3.1 4.1.4. House Rules.1.9 4..2 3.Culture Change .4.1. Job satisfaction .2 3.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Bi-partite..3 3.1 220.127.116.11.2. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .Employees Satisfaction Survey .2.4.Types & effects.(Methods) Performance Rewards .3 4. Standing Order.4.3 3.1..11 Industrial Relations Trade Unionism .2.3.2 18.104.22.168 3.1.2 4.1 3.3 3. UNIT-IV 4.Industrial Relations Machineries ID Act Wage Settlements .Principles .6 4.1 4.1.10 4.8 4..3. UNIT-V .4.Methods Role Status Rewards & Recognition .5 Types of performance appraisals .4 4.1.
3 Personal record.1 Personnel Management 5.1.1. technology. span of control.6 Other forms like ESI. gratuity.1.1.7 Organising manpower through market. 5. size and diversity.1. PF etc. product and services 5.8 Flexible Manpower 22.214.171.124 Definitions 5. Medical.4 Employee productivity 5.HRIS (Human Resource Info Syst.1. organizational objective. leave.9 HR Budget .5.) brief 5.5 Manpower audit 5.1.2 Systems 5.
VI SEMESTER LEISURE MANAGEMENT MAJOR BASED ELECTIVE-III (08U HM 6503) Ø TOURISM MARKETING Ø TOURISM ORGANISING Ø CUSTOMARE MANAGEMENT Ø TRAVEL AGENCY MANAGEMENT Ø TOURISM PLANNING Ø BUSINESS TRAVEL Ø INTERNATIOANAL TICKETING Ø COMPUTER RESERVATION SYSTEMS CARE AND HUMAN RESOURCE .
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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. . marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research.
UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. training. Sales Promotion. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. .Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. social responsibilities towards different group. 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. 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. Direct Sales. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.advertising agency-media selectiontype of media-sales promotion.
2. Marketing Management – S. . Mayers.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. REFERENCE BOOKS: 1. SHERLEKAR. 3. Marketing Research-D.A. Sharma. Marketing Management-Rajan Nair. John G.D. Advertising Management-Rajiv Batra. 4. Marketing Management-Philip Kotler.
VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806) UNIT-I Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control UNIT-II Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting UNIT-III FACILITY SYSTEMS Ø Building design. maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance UNIT-IV SYSTEM MAINTENANCE Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance .
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
2.1.4 Principles of Lighting 2.2 Proportion.3 Beds & Bedding Bolsters. Harmony. Extra Bed.1.2.2 Windows & Windows treatments Casements Curtains. focal point ) Colour and colour scheme 1. Café Curtains. Glass Curtains.1.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.2 Factors to be considered in selection of window treatment. 2. Direction.1 1. Cornice.5 Lighting for activities 2. .1 Light and types of Light 2. Value) of Design (Scale.2 Principles 1.2 Source of Light 2. Sewage& tail pelmets. Rhythm 1. Fold away Beds 2.1. Bed linen.2. Form. Draperies.3 Kinds of Light 2.1 Uses 1. Balance. Blinds-Roller. Composition.1 Types of Bed & Sizes (Zeal Bed. Sofa Bed.1 Types of Windows treatment.2 Factors affecting the Colour scheme of a guest room UNIT II 2.1. Venetian.1 Light and Light fittings 2.2. Blankets. Size. Bedspread quilt) 2.1. Texture.3. 2. shape.1 Design and type of design Elements of Design (Line.1. Valance. Colour.
1. Washable.2. Cushions 3.Care.1Woven .1.1 Curtains upholsteries. Anaglypta.1 Types of furniture – (Built-in.2Non-Woven .3.2. Fitted) 4.3. Brussels & Cords. Axminster.1 Types of wall papers – (Spongeable. Care & Uses 4. Oriental) 3.2. Flock.(Tufed.2 Types of Construction 3.1 Types of Carpet 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1.2 Selection. Loose covers. Wood Panelling.1.2.1. pile bonded carpets. Rubber & Plastic Mattresses) UNIT III 3.1.(wilton. Free standing. .3 Care & Maintenance 3.3 Fabrics & Commonly used fabrics 3.1 Classification of Fibre 3.3 Soft furnishing 3.2 Fabric & Fibre 3. Wood grain.2 Major Furniture woods & uses 4. Glass Wall Covering.1.3 Care & Maintenance 4.1 Furniture & Fittings 4. Electro statically flocked carpets) 3.3. Lincrusta.2 Uses & Disadvantages 3. UNIT IV 4.2 Bedspreads selection . Needle punched Carpets.1 Carpets 3. Metal wall covering) 4.1.2 Wall & Wall Coverings Wood chip.126.96.36.199. Uses.
1 Principles of Flower Arrangement 5.1. Free Style. Care. Hospital House Keeping – Joan C.1.2 Purpose 5. Hostel. Advantages & disadvantages Unit V 5. Pongal.2 Types 4.1 Composition 4.1. Brason & Margraret Lennox .3 Accessories. Traditional 5.2 5. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.4. Rules & Steps to be followed in flower arranging 5.3 Advantages & disadvantages 4. Wedding Reception.3.1 Flower Arrangement 5. Birthday Party. Western.3.4 Equipment.3.3 Floor & Floor Covering 4. Diwali. Allen 3) Hotel. Onam.3 Types of Flower Arrangement – Japanese.2.3 Uses.1. types & functions Theme Decoration – Christmas. College Annual Day. New Year.
6. Types of Fuel. Points to be considered while selecting raw materials (Veg. Catering as a career and job prospects in the Industry 3. 5.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Unit – II 1. Different. Safety and Hygienic procedures followed in food production department . Preservation and storing methods of raw materials and cooked food items 9. Menu – Definition (Menus followed in various catering Eastablishments. Preparation of ingredients. 8. Aims and Objective of cooking food. 2. 4. 2. Milk Products and meat) 4. Introduction to Hotel Industry and Various Department in Hotel and their functions. Medium and large Hotels. Methods of cooking. Evolution of catering Industry and Brief Description of different types of catering Establishments. 3. organization structure of food production department – duties and responsibilities of personnel 7. Equipments and utensils used in food production department 5. Organization structure of small. Types of plans in Hotel 6.
Organization structure of housekeeping dept. Different types of cutlery. 3. and responsibilities of personnel. Organization structure of food & Beverage Service Dept. Unit – IV 1. Importance of front office department 2. Attributes and attitudes of good waiter. Cleaning Equipments and agents used in Housekeeping dept. Importance of food & Beverage Service Department 2. Types of service 6. Western culinary terms . Crockery and Glassware used in food and beverage service department. Organization structure of front office department and their duties and responsibilities 3. 5. Types of rooms and their reservation & Cancellation procedure 4. Importance of housekeeping department 5. 4. duties and responsibilities of personnel 6.Unit –III 1.
Theory of Cookery – Krishna Arora (Frank Brothers & Company . Pulao – 5 Varieties 3. Modern Cookery for Teaching and Trade – vol. Fried rice _ 3 Varieties 4.Unit –V 1. New Delhi) 3. Chicken – 3 Varieties 8. Fish – 3 Varieties 7. Soup 5 Varieties ( Indian. I & II – Thangam E-Philip (orient Longman publications) 2. . The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Graw Hill Publications). South Indian Dishes – 5 Varieties 5. Chinese & Continental) 2. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. North Indian Gravy _ 2 varieties 6. Cutlets & French fries 9. Plain sponge 10. Bread REFERENCE BOOKS: 1.
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