I SEMESTER HOTEL FRENCH – I (08U1LF1

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

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

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

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

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

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

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

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

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

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. 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. French/American 2. Silver Room or Plate Room – Layout & Equipment & Use. English/Russian . 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.

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

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

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

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

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

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

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

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

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

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

Ø Registers maintained in department Ø Safety and security .

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

1 Daily clening 4. chrome.2 working in teams 3. star case. Identification of cleaning tools and cleaning agents 2.3 Periodic cleaning 5. Bus. Guest room cleaning 6. ceramic.2 Room cleaning 6.1 Bed making – Morning attention. Stainless steeel.4 Room inspection 7.5 Polishing (Metal. floor. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. earthen ware.1 Lobby.. laminates. 6. porcelain. Theatres etc. Organizing cleaning 3. Cleaning of various services Metal – Brass.1 Dusting 2.4 Scrubbing 2. reception. upholstered surface.3 working in groups 4. glass. wood) 2.2 Weekly cleaning 4.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines. Train. plastic.2 Sweeping 2.1 working individually 3. Public area cleaning 7. dinning hall . evening attention 6.3 Bath room cleaning 6. corridor.6 Vacuuming 2. wooden furniture.) 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.7 Spot cleaning 3.3 Mopping 2. floor surfaces. Cleaning frequencies 4. cleaning 2.

BHATNAGAR : FRANK BROS & CO. Fire prevention procedure 10. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Preparing Housekeeping register and reports REFERENCE BOOKS 1. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.8. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S.K. 4. 5. BARDI : JOHN WILEY & SONS. INC : II Edition – 1996. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . 3. III Edition .2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. First Aid procedure 9. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) .By Dr. 7.K. : 2005 2. R. Singh HOTEL.

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

Poori bhaji 4. Idli / dosa / uthappam 2. Aloo paratha 5. Medu vadai / sambar vadai / curd vadai / masala vadai 6.1. Pongal / sambhar / chutney (3 varieties) 3. Egg (all varieties) . Bread butter / jam / marmalade / toast 8. Kitchadi (rava) 7.

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

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

Grammar Ø Enchainement des ide’es (opposition. ceci.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . Ceux.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. passé. conse’quence. recent Ø Pronoms de’monstratifs : celui.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. cause. but) Ø Quelque chose – ne ….. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. future proche. celle.

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. few. 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 . an the .

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

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

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

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

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

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 2.1 Working individually 3. floor.3 Working in groups 4 Cleaning frequencies 4.3 Mopping 2.2 Weekly cleaning 4.5 Polishing (metal.4 Scrubbing 2. Death. Robbery. Fire. Bomb threat.1 Daily cleaning 4.7 Spot cleaning 3 Organizing cleaning 3.1 Dusting 2.2 Working in teams 3.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.2 Sweeping 2. wood) 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.6 Vacuuming 2.3 Periodic cleaning .

wood.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.c. cancellation. chrome. Kasavana Richard M.4 Room inspection 6. earthen ware. floor – cement. plastic. turn away) REFERENCE BOOKS: 1.1 Bed making . amendments. Hotel Front Office Management Front Office Proceedings James A. Brooks Ahla . processing reservation • Receiving & registering of F I T groups crew. carpet) 6 Guest room cleaning 6.Morning attention. • Improving the conversational skills and mannerism. • Etiquettes body language. furniture and fixture.5 Cleaning of various surfaces 5. porcelain. mosaic. restaurants. 2. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.2 Room cleaning 6. laminates. Bardi Michael L. e. • Forecasting of rooms • Taking reservation.1 Metal – brass. corridors. staircase.3 Bathroom cleaning 6. glass. VIPs through role play • Extempore for polite speaking. stainless steel. grooming and greeting • Situations handling (over booking room change. Evening attention 6.t. ceramic.

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

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

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

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

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

They know about the various control tools. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods . Walls and Ceilings Ø Design development Ø Heating.Ø Floor. Various bar procedure and the legal requirements for bar and discussed. and methods of control.

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

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

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

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

parfait. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) . trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que.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. Bhatnager .D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry. . & Turtion N.REFERENCE BOOKS: 1.B. Heaton J. Macmillan Publishing company 2.

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

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

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

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 .

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

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

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 .

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

Costing. UNIT. Cost Accounting . Methods of Inventory Valuation . Cost Concept pertaining to Hotel Industry (Food Cost Percentage.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.Scope and Advantages of Costing – Preparation of Cost Sheet. Sales Budget. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget.UNIT-III Hotel Cost Accounts .Definition of Cost . Cash Budget & Flexible Budget) .Perpetual Inventory and Periodic Inventory – ABC Analysis.

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

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

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

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

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

.

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

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

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

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

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

UNIT-IV MARKETING
Ø Define tourism marketing Ø Identifying markets Ø Market organization

Ø Marketing strategy

UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention

4.4 Hotel statement of income 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.1 2.4.3 Refering budget plans 1.4.1 Establishing room rates 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .2 Hubburt Formula 1.7 Operating ratios and ratio standards.3.3 Forecasting room availability budgeting for operations 1.1 Forecasting room revenue 1.3 Room Revenue analysis 1.1 Rule of Thumb approach 1.4.4.1.1.2 1.2 2.4.3.5 Room division income statement 1.4 Evaluating front office operations 1.4.3 2.2 Occupany rates 1.2 Estimating expenses 1.3. UNIT-II REVENUE MANAGEMENT 2.6 Room Division budget report 1.1 Daily operation report 1.3.4 2.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business

2.16 2.17 2.18 2.19 2.20 2.21 2.22

Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through

UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management

UNIT-IV
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby

reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)

Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.

UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.

Scope. Working condition. The Payment of Wages Act 1936.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. worker. Rights & privileges of regd.4 Security. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act.2 Study of Fixation of tariff for various taxes viz. Employee. The various laws applicable to catering establishments. 1. Social 2.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. adult. lockout. Tamil Nadu Catering Establishment Act.3 Trade union Act 1926 . Authorities under the act. Factory Rules for payment of wages. occupier. retrenchment. manufacturing process. powers of Inspectors. award.2 The industrial Disputes Act 1947 Definition:. deductions allowed . week. Definitions of factory. Employer. adolescent. Trade Union. settlement. surcharge. health and safety measures. Registration. Public utility service 2. workman.Wages. Introduction object of law. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. expenditure. day. calendar year. luxury. layoff. tiles. Industrial Establishment.strike. 2. Definitions:. welfare.

3 The contract of Bailment Definition.1 3. performance right of unpaid vendor 3. illegal agreement.4 Law of insurance.1. bonus in case of new establishments.8 The employees state insurance Act 1948 Scope.2 The Sale of goods Act 1930 Definition.5 The minimum Wages Act 1948 Scope. Short notes on gratuity Trust 2. contribution.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Valid/void contract. Contract Regulation (abolition) Act.what is p.f. 2. conditions & Warranties. fire insurance/ burgle/ riots/ natural calamities .1.1. void arrangement.1 Mercantile Law The contract Act 1872 Definition. Rights & obligations of employer & employee. Rights of workers UNIT III 3. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. 2. Apprenticeship Act. Powers of Government 2.General principles.9 The Payment of Gratuity Act 1972 Scope.6 The Employees Provident Fund Act 1952. benefits. Fixation & Revision of WagesObligation of employers Administrative authorities. Bonus vs. validity of contract. obligations and rights of employers& employee. 2. obligations of employer & employee adjudication of disputes. 3.2. rights. Rights & duties of bailor & bailee inn keepers liabilities.10. performance Incentive. performance (when a communication becomes complete legally) 3. Requirements.1.

Private Company.1.6 Consumer Laws The Consumer protections Act 1986 Applicability. Creation.1 5.5 Types of Organization Company Law 1956: Definition.1.1.Meaning & effect. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1 5.2 5.1.1 4.4 4.5 4. UNIT IV 4.3 5.Meaning & effect.1.1.3 4.1.1. Formation Law of Agency : Definition.Fidelity insurance.1. Public liability Insurance. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.2 4.4 5. Public Company The Partnership Act 1932: Definition.1 4.1.1.

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

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

Embossing-Alignment The Text-Left. Slide Sorter. Shadowing.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .An Overview (Duration . 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.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Copying and Pasting-Formatting Text. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging.Outline View. Change Font & Size. Pate View.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Master Views. Slide 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.Management Information Systems . Center. Previewing & Rehearsing-Creating Animated Slides. View Notes.

Michael Clark Pearson Edition. Bob Temple. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications.Internet and Web Basics -by Ned Snell. . T.

2. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. curing and smoking of various meats.1 Definition and importance of Garde Manger – Section butchery. Preparation of salads. placing indent and maintaining stock. Ice Carving.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. accounting there of. lamb. Veg/Fruit Carving. Butchery. pates. Different cuts of poultry. aspic jelly and their uses. Canapés. prawn. lobster. 4. 3. cold kitchen and larder plan-layout and Hierarchy. UNIT – V 5. 5.1 Non Edible Displays-Butter Sculpture. veal. galantine and garnishing them preparing of sauces. UNIT-III 3. Salt Dough. fish and various uses in the kitchen with diagram and weights.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. curer factors to be considered for selecting them. balantine. terrines. Preparation of various sausage salamis.2 2. Issuing and receiving various materials.3 Equipments used-charcutiere. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . port. Duties and responsibilities of the head and other staffs. UNIT-IV 4. salads dressings.1 Receiving and maintaining perishable commodities like crab.1 2. other. mousse line mousse. cold soup. 1. UNIT-II 2.

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

Calculation of account of fuels used in catering industry and its cost factor.1 2.8 2. Calculation of electric energy consumption. resistance power. .5 2.10 1.3 1. double phase. Comparative study of fuels used in catering industry. three phase & its importance on equipment specification. Principles of Bunsen burner. UNIT-II Electricity-fundamentals of electricity. switches & earthing. Type of fuel-calorific value.2 1. Safety precaution to be observed while using electrical appliances.9 1. series and parallel connections. fuses. Duties & responsibilities of staff in maintenance department. Liquid petroleum gas-properties Precautions while handling LPG.6 2.1 1.6 1. High pressure & low-pressure burners & corresponding heat output.9 Electricity-fundamentals of electricity Definition of insulators. current potential difference. Electric circuit-open & close. Organizational chart of maintenance department.2 2. Energy and their units & relationship.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.3 2.4 2. 2.8 1.7 2. Short circuit.5 1. single phase.11 Role & importance of maintenance department in hotel & catering industries. sockets.7 1. DC & AC. conductors. Energy sources-heat unit & heat transfer. Type of lighting-incandescent & fluorescent lamps.4 1.

9 3.4 3.4 4.8 3. Comparisons. Contract maintenance. Cold & Hot water system used in hotel & catering industry. Water & sanitary system. closets & pipes.3 3.5 a) b) c) d) 4. Energy conservation methods & programmes adapted in hotel. Types of contracts.5 3. Boiling point & latent heat.10 3. UNIT-IV 4.2. Advantages & disadvantages.3 4. Fire fighting systems. Classes of fire & fire extinguishers. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Fire detectors.1 4.6 3.12 2.2 3. UNIT-III 3. traps.7 3. Various parts in general-preventive maintenance. water tap. Flushing cisterns. Types of refrigerant units.1 3. Window & central air-conditioning.15 Units of light-intensity & utility.14 2. water softening-Base exchange method. Compressing type refrigeration system defrosting.11 2.11 Refrigeration & air conditioning Basic principle.6 Preventive & breakdown annual program.13 2. Hardness in water.10 2. Conditions for comfort unit of air conditioning.2 4.

licenses and caterers. Modern maintenance Eleno. steps. Mumbai 3. REFERENCE BOOKS: 1.. W.D.3 Types of furniture. Borseink. 5. The management of maintenance and engineering systems in hospitality industry.2 Types of wall finishes.C. Blood D. J.a) b) c) d) e) Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry UNIT-V 5. D. corridor etc.4 Paints and polishes-types & its advantages. 5.W English language book society . Teach yourself-gas electricity Wilmay C. 5. Gladwell 2. Practical maintenance and equipment for hoteliers. F. 4..1 Types of flooring.B. 5.5 Preparation of surfaces & application. Tasa poxwala sons & co. John weley. care & maintenance. Miller and Jerome.

VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Hierarchies .Types. Job enrichment Job Specification .5 Selection .1. Right sizing.1 1.3 3.4 3.1.1 2. General methods.1 3. Test .3 2.Types. UNIT-III 3. type and uses Recruitment .4 Job Design .1 3. Job rotation.2 2.Meaning. Interviews .Definition and formats Job Evaluation . 2.1.2.2 3.Sources of recruitment selection procedures Manpower planning.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Types Vertical/Horizontal UNIT-II 2. Job description.Application.2 3. Group Manpower Ratio.Job analysis. Job enlargement.2 1.1.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .

1.10 4.1.Reasons – effects.4 3.1.7 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .1. Job satisfaction ..Employees Satisfaction Survey .2 3.6 4.Culture Change .2 3.4. Tripartite Arbitration Barriers of collective bargaining Grievance handling . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.3.3 3.3 3..(Methods) Performance Rewards .1 3.2.5 Types of performance appraisals . Standing Order.2.1.1 3.1.1.Industrial Relations Machineries ID Act Wage Settlements .1.Methods Role Status Rewards & Recognition .2 3.4. Interpersonal and group dynamics.1 4. UNIT-V .11 Industrial Relations Trade Unionism .Types & effects.2.4..3 4. House Rules.4..1 3.4 4.1.1 4.3 3.4.Bi-partite.5 4.9 4.4 3. UNIT-IV 4.4.Principles .1.2.2 4.4.8 4.3. definition Role of trade union in the Indian Scenario Collective bargaining .4.

2 Systems 5.1. technology.1.7 Organising manpower through market. size and diversity.1.1 Definitions 5.9 HR Budget .1 Personnel Management 5. PF etc. leave. product and services 5. 5. span of control.5 Manpower audit 5. organizational objective.5.3 Personal record.8 Flexible Manpower 5.HRIS (Human Resource Info Syst.1.1.1.6 Other forms like ESI.1.1.4 Employee productivity 5. gratuity. Medical.) brief 5.1.

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

Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry. 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. 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.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.

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

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

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

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

focal point ) Colour and colour scheme 1. Blankets.2 Source of Light 2. Texture.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Composition.5 Lighting for activities 2. Bedspread quilt) 2.2. 2.1 Types of Windows treatment.2 Principles 1. Café Curtains.2.1 Light and Light fittings 2.2 Proportion.1.1. Colour.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1.1 Uses 1. Draperies. Direction. Form. Venetian.1 1. Sofa Bed.2. Fold away Beds 2.1. Rhythm 1. Harmony.2. Bed linen.3.4 Principles of Lighting 2.1. Balance. . Extra Bed.2 Windows & Windows treatments Casements Curtains.3 Kinds of Light 2.1 Design and type of design Elements of Design (Line. shape.1 Light and types of Light 2. Sewage& tail pelmets. Cornice.1 Types of Bed & Sizes (Zeal Bed. Value) of Design (Scale. Valance.3 Beds & Bedding Bolsters. 2.1.2 Factors to be considered in selection of window treatment. Blinds-Roller. Glass Curtains.1. Size.

(wilton. Care & Uses 4.1.2. Brussels & Cords.2 Fabric & Fibre 3.1.1. .1 Types of furniture – (Built-in.1 Curtains upholsteries. Metal wall covering) 4.2.1 Classification of Fibre 3.Care.3 Fabrics & Commonly used fabrics 3.2 Uses & Disadvantages 3.2. pile bonded carpets.3. Electro statically flocked carpets) 3. Wood Panelling.1. Uses.1 Carpets 3. Washable. Needle punched Carpets. Glass Wall Covering.1 Types of wall papers – (Spongeable. Oriental) 3. Loose covers.3 Care & Maintenance 4.2Non-Woven .2 Types of Construction 3.3. Wood grain.1. Rubber & Plastic Mattresses) UNIT III 3.1.2.2 Selection.2 Bedspreads selection .1.2.3 Care & Maintenance 3.2 Wall & Wall Coverings Wood chip. Axminster.3.1. Lincrusta. Anaglypta.1Woven .1 Types of Carpet 3.2.(Tufed. UNIT IV 4.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Fitted) 4.1. Cushions 3.3 Soft furnishing 3. Flock.1. Free standing.2 Major Furniture woods & uses 4.1 Furniture & Fittings 4.

Free Style. Care. Hospital House Keeping – Joan C. Rules & Steps to be followed in flower arranging 5.2 Purpose 5. Diwali.1 Principles of Flower Arrangement 5.1. Birthday Party. New Year.3 Advantages & disadvantages 4.3 Uses.1.3. Hostel.2 Types 4.4 Equipment. Brason & Margraret Lennox . Traditional 5. Advantages & disadvantages Unit V 5. Western.1. Pongal. Allen 3) Hotel.1 Flower Arrangement 5.3.2 5.4.1. Onam.3.3 Accessories. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Wedding Reception. College Annual Day.2.3 Floor & Floor Covering 4.1 Composition 4. types & functions Theme Decoration – Christmas.3 Types of Flower Arrangement – Japanese.

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

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

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