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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.
o Management’s expectations.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Sea Catering. Airlines. Restaurants. Private hospitals. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Fast food restaurants.Hotels. Sank bars. Rail. Resorts. Motels. discotheques. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Mobile. Pubs. Parlors. 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 .
English/Russian . Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . French/American 2. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. Silver Room or Plate Room – Layout & Equipment & Use.
Computerized Ø Cash & Credit handling Ø Making Bill – Manual.3. Basics of Room Service 5. manual.T.O. Computerized . Tea. Cocoa Ø Refreshing – Aerated. 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. Basics of Banquets. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee.
record keeping. storage-dry and wet. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . Ø Oil as Medium with examples. Why proper hand wash is essential. Ø Personal hygiene – Food safety standards for employees. Medium. advantages and specifications. dish washing machine. Deep freezer. Date coding. controlling Infectious diseases. prevention of cross contamination. Heavy Ø Safety procedure in handling Equipment. equipment sanitation. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. use of disposable gloves. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. Ø Moist heat. reheating and cooling. cutting board sanitation. temperature danger zone. FIFO. vegetable disinfections with chlorine. holding temperature. medium and large Hotel Ø Different Equipment used in Production – Light. Ø Kitchen Hygiene – Standard sanitation operation procedures. Types. blanching. Ø HACCP temperature standards – Cold storage. triple sink method of washing. thawing – safe ways. Ø General Layout of Kitchen in small. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. colour coding of boards. calibrating and various types. use of thermometers. UNIT-II Aims & Objectives of cooking food. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition.
Beef) Ø Poultry MISE-EN-PLACE.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Mixture of Ingredients. Veal.Classification. and colour present on them.Recipes for mother sauces . CLASSIFICATION.Derivatives – 2 examples in each . ..Classification with examples. Sauces.Preparation of Ingredients. Components Accompaniments & Garnishes – Definition and 10 examples in each. and cuts of vegetables. effect of heat on vegetables. UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups. UNIT-IV SELECTION. Port. -Texture of food.classification. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb.Classification . pigments.
UNIT-V Introduction of regional cuisine (North. Dum-Pukth. c. Bohri. Bengal. South. e.a. b. Hyderabadi. Gujarat. Specialty Indian Cuisines: . Moghalai. Goa. Brahmin . Maharashtra. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Rajasthan. Jain.a parsi. Karnataka. d. Kerala & Tamil Nadu. Chettinad Specialty Indian Community cuisine: . d. b. Punjab. Andhra Pradesh.
Macedoine.Pork & Beef. Charcutiere) iii. Dices.CUTS OF POULTRY & JOINTING OF CHICKEN iv. Hollandaise (Paloise. iii. Fruits.) iv. Tomato(Creole. Herbs. Veloute(Supreme.Mirepoix. Italienne. Delice. Fish Stock iv. Goujons. . Double-Ka-Meetha . Fish. DEMONSTRATION: i. Troncon.Jardiniere.Shred. Darne. Bechmale( Mornay. Gosht Briyani 2. Allemande. sauce) ii. Identification of Raw Materials.Mignonette. Mirchi-Ka-Salan / Bagara Baingan 3. CUTS OF VEGETABLES: Julliene. Paupiette. Cubes. ii. sauce. Espagnole( Madeira. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Paysanne.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. Boorani Raita 5.Supreme. Bearnaise) vi.Concasse. White Stock ii. Vegetables. parsley. CUTS OF MEAT (Lamb.mayonnaise Objective: The student must be able to understand and use the different ingredients used in the regional cuisine and must be able to plan and prepare food according to the region. Hyderabad 1. Brown Stock iii. i. ) v. Dum-Ka-Murgh 4.) DEMONSTRATION & PREPARATION STOCKS i. CUTS OF FISH : Fillet.
Lassi 2. Erucherry 4.Kerala 1. Meen Moilee 5. Puran Poli . Kashmiri Pulao 2. Vangi Bath 3. Kahmiri Khameeri Roti 5. Rajma Gogji 4. Adrakwala Murgh Maharashtra 1. Mutton Kolapuri 4. Machli Amritsari 5. Nei Choru. Paneer Makhni Dal Makhani 4. Ada Pradaman Punjab 1. Gajar – Ka-Halwa Kashmir 1. Samba Soru (Red Pounded Rice) 2. Dahi Shorba All Varieties of Chat Items 2. Aloo Paratha Makkai-Ki-Roti 3. Goan Fish Curry 5. Avial 3. Pudina Pulao 6. Mutton Roganjosh 3.
toi etc Ø Le passe’ compose’. ou’ Ø Les pronoms toniques : moi. 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 relatifs simples : qui.55) Les villes touristiques en France. sortir. que. faire. partire. Comment preparer un plat Les Couleurs ( Ref to Page 82) . quand. quand. pouvoir vouloir Ø Interrogation : qui . de Votre pays (Ref to Page 13. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. venire. Les plats francais et les plats de votre pays 2.II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. que.
Middlesex 1983. English Course.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. London 1970 2. thing. Penguin to functional English.. rosamund moon & penny stock . penguin 3. Linguaphone Institute. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. Peter watey jones. how type questions) and answers (agreement / disagreement) Question tags Unit – III Verbal response to situations Verbal etiquette / face to face and telephonic conversation with clients Unit – IV Unraveling the captions in journals Word pictures Error Identification and correction Unit – V Description : Location. ed. place of picnic and sigh seeing – preparing speech. Collins Cobuild English language Dictionary. Impact. hotel reservation food. REFERENCE BOOKS: 1. Gwyneth fox.
Laying up of table for various meals and menus 7. Tea pot. Silver service & Clearance course by course 11. Methods of cleaning and upkeep of silver. 14.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. polishing methods silvo. Receiving the guest (Procedures) 9. Sugar pot. Taking orders 10. 1. Laying & relaying of table cloth 6. Service of Non-Alcoholic beverages 12. Different type of Napkin Folding 8. Drawing of various types of spoons. Forks.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Presenting & Settling of bills (Cash & Credit) 13. Arrangement and Carry of Room Service Trays. Coffee pot. Frilling . and other small equipment’s 3. Burnishing 4. Arrangements of side board 5.
Guest floor operation 2. Spring cleaning 3. Daily cleaning UNIT-V H.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303) UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY Ø Hotel classification Ø Types of rooms & configuration of rooms UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship UNIT-III FRONT OFFICE DEPARTMENT Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities UNIT-IV HOUSEKEEPING DEPARTMENT Classification of cleaning equipments and agents Operational areas of housekeeping department 1.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Public area operation Sequence of housekeeping functions and lost & found 1.K & F. Weekly cleaning 2.
Ø Registers maintained in department Ø Safety and security .
V. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø . Tariff fixation. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.T. Groups. V. Ø Receiving and registering the Guest.I.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings.I.. Ø Baggage handling procedures Ø Front office cashiering procedure. V. Using the guest History System.P) Knowledge of. Pre registration activity. Rates offered Maintain and Use of the Guest Information Directory. 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. Ø Knowledge of Traiff Basis of charging. Rack Rates.I.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.
2 Sweeping 2. laminates. Stainless steeel.1 Daily clening 4.3 Periodic cleaning 5.3 Bath room cleaning 6.1 Lobby.7 Spot cleaning 3. floor. glass.3 Mopping 2. porcelain.5 Polishing (Metal. chrome. Cleaning frequencies 4. Organizing cleaning 3.. Theatres etc.2 working in teams 3.1 Dusting 2.6 Vacuuming 2. wood) 2.) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency. upholstered surface. wooden furniture. cleaning 2. ceramic. reception. star case. corridor. Identification of cleaning tools and cleaning agents 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. Train.4 Scrubbing 2.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines. Bus.1 working individually 3.2 Weekly cleaning 4. floor surfaces. Cleaning of various services Metal – Brass.4 Room inspection 7. plastic. evening attention 6. dinning hall . Public area cleaning 7. 6.2 Room cleaning 6. earthen ware.3 working in groups 4. Guest room cleaning 6.1 Bed making – Morning attention.
MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. 4. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. First Aid procedure 9.By Dr. 3. : 2005 2. 5. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. R. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Preparing Housekeeping register and reports REFERENCE BOOKS 1. 7.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS.K. INC : II Edition – 1996. III Edition . BARDI : JOHN WILEY & SONS. Singh HOTEL.K. Fire prevention procedure 10. BHATNAGAR : FRANK BROS & CO.8.
Ghee Bath 3. Sambar 7. Bibinca Breakfast Menu . Xacutti 4. Beans Usili 6. Yeravaruval 3.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Doi jhol 2. Sea food rice 2. Kozhi Rasam 2. Samba Soru 8. Gulab Jamun Tamil Nadu 1. Macher jhol. Macher Matha Moonger Dal 4. Rasmalai 5. Chicken Chettinad 4. Mutton Vindaloo 3. Veg. Pusanikai Halwa Goa 1. Uralai Roast 5.By Sudhir Andrews - Bengal 1. Goa Fish curry 5.
Kitchadi (rava) 7.1. Aloo paratha 5. Egg (all varieties) . Poori bhaji 4. Idli / dosa / uthappam 2. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Pongal / sambhar / chutney (3 varieties) 3. Bread butter / jam / marmalade / toast 8.
Dbase III plus.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Control cards. Types (Character. Special Keys. Field. record. Numerical. Clock Speed. Memo. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Hardware. Binary terms. Input & Output devices Storage devices. file-types of files. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Logical. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. . Real time clock. Naming field. Same structure. Operating Application (higher Level Languages/Utility). Origin and history Various types. ASCII Code Ports (Serial & Parallel). Chips. Manipulating date. CGA Card KEYBOARD OPERATION Special symbols. Date) Width. Software. Creating database file. Advantages and disadvantages.
generating and printing a report form. of any field. 4. Retrieve the structure created in Exercise-I. Exercise-VIII Use the following commands-Goto. Global replace and Change.Microsoft Corporation . 2. Del. Calling directory in Dbase. Display a memo. Display Status. Skip. Printing. Copy a structure. list. Manual of Dbase III plus. Exercise-XI Create a database file with name. Exercise-XIII Creating. Browse. Display structure. Understanding Dbase III Plus by Alan Simpson. Save. Delete / erase a file. Exercise-IX Indexing. Changing default drive. Enter data. Edit. Entering a memo.K. Append. Insert and recording in a field. Exercise-X Search. Sorting. display all / display. Saving a memo. REFERENCE BOOKS: 1. del). Pak. Append. Inserting Field. Exercise-XII Label Creating. Rename in a file. Moving between Records. 3.Modify Structure. display. Locate and continue. Changing the type of width etc. Append. Quit.. Generating & Printing tale. MS-OFFICE. Deleting Field. DBASE III Plus Made Simple-R. Viewing data. Edit Record (backspace. using. Taxali.
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. passé. ceci. Grammar Ø Enchainement des ide’es (opposition.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. celle.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. cause. 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) . conse’quence. future proche.
some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . few. an the .III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a.
Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern. .
their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. Ø Location. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . bed spreads. table cloths. upholstery and cushions) Linen room Ø Activities of a linen room.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. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. pillow slips. towels & bathmats.
rinsing. shift-in-leader. bleaches. airing & storing. Ø Stages in wash cycle (flush-suds-bleach. sour. weighing. spotter. valet runner. unloading. starching. transportation. enzyme action detergents. transfer and use). laundry clerk. ironing: -express and normal) Ø Collection and delivering laundry Ø Care and laundering guest articles Ø Advantages and disadvantages of – off premises and on premises laundry . hydro-extraction. spotter cum presser. loading washing. finishing. conditioners.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. sorting. arrival. built soap detergents. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. rinse and sour & soft-extract.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. tumbling. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. washing. [Calendar/steam press] folding. dry cleaning supervisor. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning.
Semi .Floor limit. Encashment of Foreign Exchanges. part settlement of in house guests Ø Account maintenance: Charge purchase. Accounttransfer.Automated. Cash advance. House limit.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. dully automated Ø Credit monitoring . Account Correction. 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 .
Room key Security system . texture. Japanese. balance. 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. 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. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. repetition. rhythm.Ø Balance all departments Ø Verify room rates Ø Verify No. focal point. freestyle) Ø Principles of flower arrangement. design. scale.
4 Scrubbing 2.1 Daily cleaning 4.2 Weekly cleaning 4.3 Periodic cleaning .2 Working in teams 3.1 Dusting 2. floor.3 Working in groups 4 Cleaning frequencies 4. Riot) PRACTICAL –I Objectives: To familiarize the students with the actual working procedures To know to handle all types of cleaning equipment’s and material correctly. Robbery.2 Sweeping 2.6 Vacuuming 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. wood) 2.7 Spot cleaning 3 Organizing cleaning 3. suicide.1 Working individually 3.5 Polishing (metal. 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 2.3 Mopping 2. Bomb threat. Death. Fire.
Evening attention 6. • Forecasting of rooms • Taking reservation. • Etiquettes body language. glass. restaurants. • Improving the conversational skills and mannerism.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.t. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. earthen ware. stainless steel. Brooks Ahla . laminates. Bardi Michael L. staircase. wood.5 Cleaning of various surfaces 5. porcelain.4 Room inspection 6.3 Bathroom cleaning 6. e. plastic. VIPs through role play • Extempore for polite speaking.c. ceramic. floor – cement.Morning attention. processing reservation • Receiving & registering of F I T groups crew.1 Metal – brass. corridors. amendments. chrome. Kasavana Richard M.2 Room cleaning 6. mosaic. Hotel Front Office Management Front Office Proceedings James A. cancellation. furniture and fixture. grooming and greeting • Situations handling (over booking room change. 2.1 Bed making . turn away) REFERENCE BOOKS: 1. carpet) 6 Guest room cleaning 6.
sandwiches. types of equipment’s methods of presentation. Cashew nuts.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. High Tea & Dinner. creating ambiance. Besan Flour. Green III. White IV. aspic. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. froidsalads and salad dressing. Lunch. Cold food preparations and presentation-hors d’oeuvres. traditional dishes.Breakfast. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Menu. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Different sections-pantry. Khus Khus. Study on the following cuisines with importance given to choice of ingredients. Rice Flour) II. Nellai. Buffet Menu. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. chaud. and its working. Thickening Agents (Coconuts. Thai and English cuisines. salads. . Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. specific methods of cooking and accompaniments.
Detail study of the following in regard to planning a menu. Buffet presentation menu and types of food. Reception. Transport Catering: Airlines. Pre preparation. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Types of menu. forcemeat. Ballantine. storage pots and pan wash and ancillary areas. High tea & Dinner.Cold cuts-pates. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Buffet Menu – Breakfast. Festivals like X-mass.Format and its purpose. Railways (Base Kitchen. Birthday. structure. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . UNIT-IV Introduction to large scale (Volume Feeding) Food production. Sports Meet. Off Premise Catering. Hotels. Galantine. plumbing walls tiles and ceiling. Terrines. Ease of Preparation. Lunch. Principles of planning a menu. New year. Ease of Service Incorporation of leftovers. preparation sale Food Costing and Cost management . Mousse. Hospitals. Industries Parameters for Quantity Food Production Types of Indents.purchase. Environment hygiene – site location. Design and layout for kitchen-work flow allocation-workspace. Pantry Car. staffing equipment. lighting Water supply. different occasions: Marriage. Cost. transport and method of cooking. Salami and sausages. Menu for Diwali. stores. ventilation. Conversion of recipes for quantity Food Production. receiving. Theme. Onam. cyclic menus.
Portion control FIFO . bin card.Standard purchase specification Yield testing Inventory. store ledger. buffer stock lead-time. inventory taking – par stock. bin cards.
(OHP. Off-premises Catering (Out catering) . Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Kaleidoscope . Formal Functions Ø An introduction . flipcharts. conference menus and state banquets. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Slide projectors.Secretariat service.format and purpose Ø Compiling & making special Banquet menus.Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail.F. Audio visual aids. Banquet Introduction Ø Organization structure . Allotting stations. Addressing & preparing toast and order of service.Booking and organisation of formal functions to include – facilities offered .premises catering to be . Multi media projector. Calculating space for set up of tables. the students will have a knowledge about the Banquet department and its function.Layout of a Banquet Department – Duties and responsibilities of each staff./Lunch Dinner). Specialisation of Off .Tabling seating arrangements. layout.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Ø Banquet function prospectus . PA system.
Crockery and Glassware's .Designing of Bar .Interior decoration etc.UNIT-II BASICS OF MENU ENGINEERING.Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Sequence of service .Taking order for Gueridon Service .Bar Equipment's .Care & Maintenance of equipment . Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features . .Furniture and Furnishings .Special Equipment's used .Linen ware .General points to be remembered while serving from a gueridon .The Gueridon (lay out diagram) – An introduction to carving . Planning for a Bar will also be discussed at the end of the unit. Steak Diane) Ø Planning of Bar .Cutlery.Selection and Purchase of Equipment . Ø Gueridon Service .Atmosphere .Allocation of Area .Introduction Ø Introduction .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.
and methods of control. Various bar procedure and the legal requirements for bar and discussed.Ø Floor. Walls and Ceilings Ø Design development Ø Heating. 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 . 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.
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.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. Storage areas .
counter top blenders. Milk) Rotary toasters etc. Vegetable slicer. waster compactor unit. Buttitos. mechanical & mobile devices. 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. Shredder. Processing Freezers. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. vending machines (Coffee. S/W. Record keeping.unloading dock. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Coolers. grater. Basic concepts of Microwave Cooking Essential compounds. enchiladas.Refrigerator storage (Storage freezer.. Receiving procedures . and how it operates-Advantages & disadvantages -Application.Receiving station . Ravoli ) American (Burgers. Refritos) Italian (Pizzas. lasagne. distribution area.
fish. jam. food Infection. . candied and glazed fruits. Food Poisoning. sundrying. Sauerkrant. (Definitions and two examples for each topic). Food Preservation by use of low temperature-freezing and refrigeration. beer. cider. artificial drying. Sanitation and health. drying by contact with heated surface. hot packing) pasteurization and blanching. Olives. vinegar making. wines. Beta & Gamma radiations. Unit-II Food Preservation by use of high temperature-sterilization (canning. food Spoilage. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. dehydration of vegetables. jelly. preparation of yeast starter. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. egg and milk. meat. vinegar. Drying equipments-Hot air drier. pickled fruits and vegetables. aseptic canning. Importance of Preservation. marmalade. Food Preservation by sugar concentrates-concentrated but moist. Food Intoxication. Food Preservation by irradiation-Alpha. ale. Principles of Food Preservation. Pickled Meat. fruits. sweetened condensed milk.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation.
leavening agents.Unit-V Food additives and chemicals. inorganic salts. Prentice Hall of India Pvt. wood smoke. Delhi. Sivasankar. Bases & their salts. Acids. Food Microbiology-Frazier.. New Delhi. Preservatives-Organic acids & their salts. .Ltd. Packaging & Labeling. Asia Pacific Business Press. spices & condiments Antibiotics and other chemical preservatives. Definition. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. Food Processing and Preservation-B. functional characteristics of chemical additives.
parfait.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses. trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .
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. & Turtion N. .B. Bhatnager .D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.REFERENCE BOOKS: 1. Macmillan Publishing company 2. Heaton J.
Time. . Sources. various methods of food preservation. five food groups = balanced diet for . sports persons fat free.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. Ø Basic nutrients. high fiber. excessive intake. Growth. Laws to prevent. functions. Digestion and absorption of food Unit – IV Nutrition and healthy eating. deficiency diseases. Temperature conditions. its beneficial effect. Moisture. Growth pattern and control.diabetic patients. fats. proteins. prevention. minerals and vitamins. canning and sterilization use of preservatives and their standards. RDA. first aid & Hygiene Unit – I Microorganism – Moulds. Various Diet Ø Safety regulation. Harmful effects-Food poisoning. their sources. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. yeasts Bacteria – Types. Ø Balanced Diet. harmful effect Ø Food adulteration. chemical preservatives. water and fiber. Role of Microbes in food preparation Beneficial effect – Economic importance. Irradiation deep-freezing. digestion. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates.
R. Hygiene HACCP. Hygienic storage of food personal hygiene. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri.Mudambi.Mudambi 2005 & Shalini M. Lipids. product development= chemistry in kitchen PH and water.Swaminathan Publisher Papco. Lakshmi. general health and fitness.Rajagopal Publisher New Age International . color-coding.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Emulsions. provision of safe food. proteins. MV.B Publisher New Age International Ø Food Science by S. Ø Fundementals of Food and Nutrition 2001 by Sumathy. food hygiene. prevention and first aid. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay. Accidents.Factors affecting the nutritive value of food.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. carbohydrates. R.
Theme Decoration – Birthday/Conference/Festival/Regional .IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. 6. Stain Removal 10. Handling Of Telephone And Telephone Mannerism 3. Laundry 8. Flower Arrangement 7. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Guest Accounts. Folios. Taking Down Messages In The Message Slip For The Guest 2. Paging 4. Identification Of Fabrics 9. Preparation Of Night Audit Reports.
II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR.IV SEMESTER FOOD PRODUCTION PRACTICAL. POTTATO VARUVAL PAPAD PICKLE RAVA KESARI MENU 3 LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS MENU 4 DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN .
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 .
high ratio. PH value.elementary knowledge.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.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. types.functions and its uses in bakery UNIT. low ratio cakes] . activity. lean.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. gluten. flour test.composition. WAP of flour.functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits.description and uses Oven. function and its uses. effect of over and under fermentation Ø Eggs.III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich. Ø Yeast.
Bernard clayton[Fireside Rockfeller center. chocolate. royal. Newyork] Ø Baking made simple. Bangalore] Ø Practical baking. [hot.M. Bangalore .Dubey F-10/5.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. very hot. marshmallow. REFERENCE BOOKS: Ø Basic baking science & craft by S. Ø Gum paste Ø Oven at different temperatures.sultan Ø New complete book of breads.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company.C. marzipan. fudge.introduction Ø Types of icing-butter. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing .] Ø Beautiful Baking.C Dubey [ S. glaze. Mathew[ vasan book depot. NewDelhi.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. medium] Ø The oven temperatures for baking rich and lean cakes. malaviya nagar.
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 .
Difference between Trial Balance and Balance Sheet – Trading Account.Advantages – Preparation of Trial Balance.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. Double Entry System . Final Accounts – Need . • Define Budget and budgetary control • Explain the different steps in Budgetary Control System.Definition . UNIT-II Trial Balance – Meaning . • Demonstrate how to journalise and post accounting entries.The Accounting function in the Hospitality Industry. concepts and function of accounting. UNIT-I Introduction to Accounting – Meaning – Concepts . • Identify the need of final accounts. • Describe the advantages of double entry system.Advantages – Journal entries –Ledger. • Describe the meaning and advantages of Trial Balance. • Demonstrate How to enter 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. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . • Describe ABC Analysis. costing and cost accounting. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • Define double entry system. • Define cost.
Costing.Perpetual Inventory and Periodic Inventory – ABC Analysis. Sales Budget.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. Methods of Inventory Valuation .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Cash Budget & Flexible Budget) .UNIT-III Hotel Cost Accounts . Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Cost Accounting .Scope and Advantages of Costing – Preparation of Cost Sheet. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .Definition of Cost .
Chand & Co. .S.Chand & Co. New Delhi Principles of Management Accounting Dr. Hospitality Industry Financial Accounting – by Raymend S. Publisher S.Ltd.Pillai & V. Grewal. New Delhi. Inst.N. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha. Mumbai.Damitio Edn..S. of the AHMA Cost Accounting – R.Maheshwari.S.REFERENCE BOOKS: Introduction to Accounting – by T. Publisher S. Bagavathi. Ltd. Schmidgall & James W. Publisher Dicky’s Enterprises.N. Publisher Sultan Chand & Sons. New Delhi.
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
3 Room Revenue analysis 1.2 Estimating expenses 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 Rule of Thumb approach 1.1 Daily operation report 1.3.3 Refering budget plans 1.3 Forecasting room availability budgeting for operations 1.4.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .3.4 Evaluating front office operations 1.4.7 Operating ratios and ratio standards.1 Establishing room rates 1.4.2 1.6 Room Division budget report 1.3 22.214.171.124 Forecasting room revenue 1.4 Hotel statement of income 1. UNIT-II REVENUE MANAGEMENT 2.3.2 Occupany rates 1.4 2.1 2.1.2 Hubburt Formula 126.96.36.199 Room division income statement 1.1.2 2.4.
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.
day. layoff. adult. 1. Social 2. manufacturing process. award.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments.4 Security. occupier. workman. adolescent. Industrial Establishment. Tamil Nadu Catering Establishment Act.Scope. Introduction object of law. Trade Union. The various laws applicable to catering establishments.3 Trade union Act 1926 . surcharge. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Rights & privileges of regd.strike. Employer. lockout. week. expenditure. calendar year. Factory Rules for payment of wages. Definitions of factory. Registration. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. welfare.Wages.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. Definitions:. tiles. retrenchment. worker. The Payment of Wages Act 1936. Working condition. health and safety measures. Public utility service 2. settlement. powers of Inspectors.2 Study of Fixation of tariff for various taxes viz. deductions allowed . 2.2 The industrial Disputes Act 1947 Definition:. Employee. luxury. Authorities under the act.
performance Incentive. Rights of workers UNIT III 3. Rights & duties of bailor & bailee inn keepers liabilities.4 Law of insurance.2 The Sale of goods Act 1930 Definition.1. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.10. Fixation & Revision of WagesObligation of employers Administrative authorities. performance (when a communication becomes complete legally) 3. void arrangement. Contract Regulation (abolition) Act. Rights & obligations of employer & employee.f.General principles.9 The Payment of Gratuity Act 1972 Scope.5 The minimum Wages Act 1948 Scope. Powers of Government 2. obligations and rights of employers& employee. bonus in case of new establishments. Valid/void contract. obligations of employer & employee adjudication of disputes. 3. Bonus vs. validity of contract.what is p. conditions & Warranties. 2. performance right of unpaid vendor 3.1.1. rights.8 The employees state insurance Act 1948 Scope. fire insurance/ burgle/ riots/ natural calamities .1. benefits. Short notes on gratuity Trust 2. Apprenticeship Act. 2. contribution. 2.3 The contract of Bailment Definition. illegal agreement.1 3.6 The Employees Provident Fund Act 1952.2. Requirements.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1 Mercantile Law The contract Act 1872 Definition.
5 Types of Organization Company Law 1956: Definition.Fidelity insurance.1.Meaning & effect. 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 5.1 188.8.131.52 184.108.40.206.5 4. Public liability Insurance.4 5.1 4.6 Consumer Laws The Consumer protections Act 1986 Applicability.3 4.2 4.2 5.1 4. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.Meaning & effect.4 4.1. Private Company. UNIT IV 4. Formation Law of Agency : Definition. Public Company The Partnership Act 1932: Definition.1.1.1. Creation.
Editing Test. Full Screen View. Auto Correct Check Up. Size. Adjoining Page Numbering. The Spell Checker. Page Views. Deleting Blank Lines. Spacing Paragraph Line Spacing. Mouse Techniques. Format. File. Print Preview. Using Ruler To Set Indents. Tool Bar Method. Saving The File To Disk. Key Board Method. Opening A Non-Work Document. Mail Merge. Changing Type Style. Spacing Between Paragraphs. Printing In Landscape Or Portrait Orientation. Saving The Text. Redo. Moving And Copying Text.Replacing Text. Menu Method. Paste. Insert. Closing A File. Page Numbering. Redo. Creating And Editing. Header & Footer. Normal Views. Setting Margins. Character Highlighting. Checking Text. . Typing Over Test. Page Setup. 200 M Control In Any View. Tools. Paste. Inserting Pictures/Charts/Files. Edit. Cut. Page Formatting. Page Layout View. Undo. Cut. Printing The Text. Master Document View.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Colour. Center. Formatting A Text. Inserting A Page. Clip Arts. Paper Size. Table Commands Revisited In Detail. Magnification. The Grammar Checker. Undo. Inserting And Deleting Pages In A Document. Spell Check. Right. Outline View.Selection of Fonts. Alignment Of Text. Setting Page Margins. The Sanrus. Function Key Techniques. Correcting Text. Justifying Text-Types & Tab Setting. View. Left. Setting Tab Using Ruler. Deleting Page Numbering. Increasing And Decreasing Indents. Print Options. Drag & Drop Method. Keyboard Techniques. Indenting Paragraphs.
Combining Subtotals And Removing Subtotals. Sorting. Using Mouse To Create A Formula. Mathematical Operator. Un hiding. Sorting The Data. Lists In Excel. Sorting A Work Database. Formatting Work Sheet. Font Selection. Mapping The Data. Clearance And Replacing Contents Of A Cell.Ms Excel The Spread Sheet Spread Sheet An Introduction. Copying And Moving. Charting And Mapping The Data. Deleting The Contents Of A Range Of Cell. Copying. Editing Data. Arranging. Auto Correct. Hiding. Generating. Filling A Number Series. Default And Changing Default Settings. Editing. Logical Or Comparison Operators. Data Handling. Working with Ms-Excel Adjusting Width. Starting New Work Book. Formatting Data. Processing With Ms Excel. Entering And Editing Data. Linking Workbook To Workbook. Entering Numbers. Creating The List.Types Of Views- . Copying With Tables To Excel. Creating A Database In Word. Entering Series. Inserting And Deleting Sheets From Work Book. Formatting Work Book. Power Point Terminology-Getting Into Power Point-Creating. Modifying Chart. Inserting A Chart. Starting Excel. Charting The Data. Linking The Chart Of Selected Block Introduction to Power point. File Close. Entering. Spell Checking. Inserting Columns And Rows. Opening And Saving Presentations. Print Parameters. Printing Etc. Adding Drawing To The Chart. Chart Types. Insert The Excel Selected Block Into Word Document. Printing In Excel. Techniques In Printing Excel. The Worksheet Selecting Cells And Ranges. Data Entry. Format Style. Rearranging Work Sheet Data. Aligning Data. Filling A Text Series With Auto Fill. Date 4 Time Entries. Creating Subtotals. Of Excel In Word Dynamically. Text.. Why Pictorial Presentation. Exponentiation And Percentage Operators. Selecting With Mouse.
Embossing-Alignment The Text-Left. Copying and Pasting-Formatting Text.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Center.Outline View. Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging. Previewing & Rehearsing-Creating Animated Slides. View Notes.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. 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. Master Views. Pate View. Change Font & Size. Shadowing. Slide View.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .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 .An Overview (Duration . Slide Sorter.
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 . T. Bob Temple.Michael Clark Pearson Edition. .Internet and Web Basics -by Ned Snell. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .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.
mousse line mousse. Issuing and receiving various materials. Duties and responsibilities of the head and other staffs. Different cuts of poultry. Canapés. cold soup. lobster. Butchery. pates. terrines. salads dressings. UNIT-III 3. placing indent and maintaining stock. aspic jelly and their uses. 5. UNIT-IV 4. prawn. other. Preparation of various sausage salamis.1 Receiving and maintaining perishable commodities like crab. Ice Carving. galantine and garnishing them preparing of sauces. Salt Dough.1 Definition and importance of Garde Manger – Section butchery.1 Non Edible Displays-Butter Sculpture. UNIT – V 5. curing and smoking of various meats.3 Equipments used-charcutiere. fish and various uses in the kitchen with diagram and weights. port.2 2. curer factors to be considered for selecting them. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . 2.1 2. lamb.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. veal. 4. 1. 3. cold kitchen and larder plan-layout and Hierarchy. balantine.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Preparation of salads. UNIT-II 2. accounting there of. Veg/Fruit Carving. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.
.6. The Lardu ctry. The art of Garde Manger 7.
1 2.8 1. series and parallel connections. Calculation of electric energy consumption.3 2.9 Electricity-fundamentals of electricity Definition of insulators. resistance power. High pressure & low-pressure burners & corresponding heat output. UNIT-II Electricity-fundamentals of electricity. Duties & responsibilities of staff in maintenance department.5 2. Organizational chart of maintenance department. Short circuit.4 2. DC & AC. sockets.5 1.8 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.2 2.7 2.1 1. Calculation of account of fuels used in catering industry and its cost factor. switches & earthing. Energy and their units & relationship.11 Role & importance of maintenance department in hotel & catering industries.10 1. Energy sources-heat unit & heat transfer. . Safety precaution to be observed while using electrical appliances. three phase & its importance on equipment specification.9 1. Principles of Bunsen burner.7 1. single phase. 2. Type of lighting-incandescent & fluorescent lamps. current potential difference.6 1.6 2. double phase. Type of fuel-calorific value.4 1. Comparative study of fuels used in catering industry.3 1. conductors.2 1. Electric circuit-open & close. fuses. Liquid petroleum gas-properties Precautions while handling LPG.
Classes of fire & fire extinguishers.8 3.12 2.1 4.6 Preventive & breakdown annual program.14 2.11 2. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Window & central air-conditioning. Types of contracts. Types of refrigerant units. Energy conservation methods & programmes adapted in hotel. UNIT-III 3.6 3.3 4.2 4. water softening-Base exchange method.9 3. Water & sanitary system.2 3. Various parts in general-preventive maintenance. Compressing type refrigeration system defrosting.5 3.15 Units of light-intensity & utility.1 3.7 3.13 2.3 3. Flushing cisterns.4 4.11 Refrigeration & air conditioning Basic principle. Advantages & disadvantages. Conditions for comfort unit of air conditioning.5 a) b) c) d) 4. water tap. Contract maintenance. Hardness in water. Boiling point & latent heat.2. Comparisons. UNIT-IV 4.4 3.10 3. Fire detectors. Cold & Hot water system used in hotel & catering industry. closets & pipes. Fire fighting systems. traps.10 2.
2 Types of wall finishes.4 Paints and polishes-types & its advantages.1 Types of flooring. 5. 5.D. 5. Teach yourself-gas electricity Wilmay C. licenses and caterers. J. Miller and Jerome. D. The management of maintenance and engineering systems in hospitality industry.B. Blood D. F.C. Mumbai 3.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. REFERENCE BOOKS: 1. steps. corridor etc. John weley. 5.. Modern maintenance Eleno. W.5 Preparation of surfaces & application. 4. Practical maintenance and equipment for hoteliers. Borseink.3 Types of furniture.W English language book society . care & maintenance. Gladwell 2.. Tasa poxwala sons & co.
4 3.Types. Group Manpower Ratio. Test . Job enlargement.4 Job Design .2 3. Job enrichment Job Specification .1.2.1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1 1. type and uses Recruitment . Right sizing.Sources of recruitment selection procedures Manpower planning.Job analysis.2 1.2 2.5 Selection . General methods.1.2 3.3 3.1 3.1.1 3.Meaning.1 2.Application. Job rotation.Types. Interviews . 2.Hierarchies .1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .3 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Definition and formats Job Evaluation .Types Vertical/Horizontal UNIT-II 2. UNIT-III 3. Job description.
1.4..Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture . House Rules.4.11 Industrial Relations Trade Unionism .2.1.Types & effects.. UNIT-IV 4.4 3.2.Culture Change .4.2.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .4.2 3.4.. Interpersonal and group dynamics.Reasons – effects.3 4.1 4.1..3.Principles . Tripartite Arbitration Barriers of collective bargaining Grievance handling .1 3.5 4.Employees Satisfaction Survey . Standing Order.4.3 3.3 3.Industrial Relations Machineries ID Act Wage Settlements .1.2 3.10 4.1. UNIT-V .(Methods) Performance Rewards . Job satisfaction .1.1 3.3.Bi-partite.1.7 4.4 3.2 4.8 220.127.116.11 3.Methods Role Status Rewards & Recognition .1. definition Role of trade union in the Indian Scenario Collective bargaining .9 4.1.2 3.4.6 4.4 4.3 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1 4.2.5 Types of performance appraisals .
9 HR Budget .8 Flexible Manpower 5. PF etc.2 Systems 5.5 Manpower audit 5.1.5. technology. size and diversity. leave. span of control. Medical.1.6 Other forms like ESI.7 Organising manpower through market.1 Personnel Management 5.) brief 5. organizational objective.18.104.22.168.1.1 Definitions 5.1.HRIS (Human Resource Info Syst. 5.4 Employee productivity 5.3 Personal record. gratuity. product and services 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 .
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. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. 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.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. . 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.
. Direct Sales. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. Sales Promotion. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. 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. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. social responsibilities towards different group.advertising agency-media selectiontype of media-sales promotion. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. training.
Marketing Management – S. REFERENCE BOOKS: 1. Marketing Research-D. . Mayers. John G. Marketing Management-Rajan Nair. Sharma.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing.A. Marketing Management-Philip Kotler. 2. Advertising Management-Rajiv Batra.D. 3. SHERLEKAR. 4.
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 .
1. focal point ) Colour and colour scheme 1.1 Light and Light fittings 2. Colour. Value) of Design (Scale.2 Factors affecting the Colour scheme of a guest room UNIT II 2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1.1. Balance.3 Beds & Bedding Bolsters. Harmony. Fold away Beds 2.1. Cornice.1 Types of Windows treatment. Composition. Valance. Glass Curtains. Direction. Bedspread quilt) 2. Blankets.4 Principles of Lighting 2. Rhythm 1.1.1 Types of Bed & Sizes (Zeal Bed.1 Light and types of Light 2. Bed linen. Draperies.1.3.3 Kinds of Light 2. shape. 2.2 Windows & Windows treatments Casements Curtains.1 Uses 1.2 Factors to be considered in selection of window treatment. Size. Café Curtains.2 Principles 1. Blinds-Roller.2.2. Venetian. Sewage& tail pelmets. Extra Bed.1. Texture. 2. . Form. Sofa Bed.2.2.2 Source of Light 2.5 Lighting for activities 2.1 Design and type of design Elements of Design (Line.2 Proportion.1 1.
Rubber & Plastic Mattresses) UNIT III 3.3. Needle punched Carpets.(Tufed.3 Care & Maintenance 4.1 Types of furniture – (Built-in.2 Types of Construction 3. Cushions 3.1 Furniture & Fittings 4.2. UNIT IV 4. Wood Panelling.2 Bedspreads selection .1 Types of Carpet 3.2.3 Soft furnishing 3. Metal wall covering) 4.2 Selection. Glass Wall Covering.3 Care & Maintenance 3.2. pile bonded carpets. Fitted) 4.2 Major Furniture woods & uses 4.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.2 Uses & Disadvantages 3.1.(wilton.2 Wall & Wall Coverings Wood chip. Axminster.3 Fabrics & Commonly used fabrics 3. Electro statically flocked carpets) 3.1 Classification of Fibre 3.2.2.Care.2Non-Woven . Flock.1 Curtains upholsteries.1.1. Uses. Lincrusta.2. Loose covers.1. Oriental) 3.1Woven .1 Carpets 3.1.3. Washable.1. Wood grain. .3.1. Anaglypta.2 Fabric & Fibre 3.1. Brussels & Cords.1.1 Types of wall papers – (Spongeable.1. Care & Uses 4. Free standing.
2 Types 4. New Year.2 Purpose 5.3 Accessories. Traditional 5.4. Onam. Rules & Steps to be followed in flower arranging 5. Pongal.3. Brason & Margraret Lennox .1 Flower Arrangement 5. Hostel. types & functions Theme Decoration – Christmas. Birthday Party.2 5.1. Care. College Annual Day. Western.1 Composition 4.3 Advantages & disadvantages 4. Hospital House Keeping – Joan C. Allen 3) Hotel.4 Equipment.1 Principles of Flower Arrangement 5.3. Diwali.2. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1.1.3 Uses.3 Floor & Floor Covering 22.214.171.124 Types of Flower Arrangement – Japanese. Wedding Reception. Advantages & disadvantages Unit V 5. Free Style.
Milk Products and meat) 4. 6. Medium and large Hotels. Different. 5. 2. Menu – Definition (Menus followed in various catering Eastablishments. Organization structure of small. Types of plans in Hotel 6. Equipments and utensils used in food production department 5. Methods of cooking. 2. Preparation of ingredients. Types of Fuel. Unit – II 1. 4. Aims and Objective of cooking food. Introduction to Hotel Industry and Various Department in Hotel and their functions. 8. Preservation and storing methods of raw materials and cooked food items 9. 3. Evolution of catering Industry and Brief Description of different types of catering Establishments.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Catering as a career and job prospects in the Industry 3. Points to be considered while selecting raw materials (Veg. organization structure of food production department – duties and responsibilities of personnel 7. Safety and Hygienic procedures followed in food production department .
Unit –III 1. Attributes and attitudes of good waiter. Unit – IV 1. Crockery and Glassware used in food and beverage service department. Importance of food & Beverage Service Department 2. Importance of housekeeping department 5. Organization structure of food & Beverage Service Dept. Types of service 6. Organization structure of housekeeping dept. Organization structure of front office department and their duties and responsibilities 3. Different types of cutlery. 5. Western culinary terms . Cleaning Equipments and agents used in Housekeeping dept. 3. Importance of front office department 2. and responsibilities of personnel. 4. duties and responsibilities of personnel 6. Types of rooms and their reservation & Cancellation procedure 4.
Fish – 3 Varieties 7. Plain sponge 10. Graw Hill Publications). Cutlets & French fries 9. South Indian Dishes – 5 Varieties 5. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Bread REFERENCE BOOKS: 1. Fried rice _ 3 Varieties 4. . Modern Cookery for Teaching and Trade – vol. Chicken – 3 Varieties 8. Chinese & Continental) 2. I & II – Thangam E-Philip (orient Longman publications) 2. New Delhi) 3. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. North Indian Gravy _ 2 varieties 6.Unit –V 1. Soup 5 Varieties ( Indian. Pulao – 5 Varieties 3. Theory of Cookery – Krishna Arora (Frank Brothers & Company .
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