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.

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

Silver Room or Plate Room – Layout & Equipment & Use. English/Russian . French/American 2.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. 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 .

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

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

Recipes for mother sauces .Classification. Components Accompaniments & Garnishes – Definition and 10 examples in each. . Veal. and colour present on them.Classification with examples.Derivatives – 2 examples in each . CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. Beef) Ø Poultry MISE-EN-PLACE. UNIT-IV SELECTION. -Texture of food. pigments. and cuts of vegetables.Preparation of Ingredients..Classification .Mixture of Ingredients. Port.classification. 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.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. Sauces. effect of heat on vegetables. CLASSIFICATION.

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

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

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

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. sortir. de Votre pays (Ref to Page 13. faire. quand. ou’ Ø Les pronoms toniques : moi. quand. que. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. Les plats francais et les plats de votre pays 2. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. toi etc Ø Le passe’ compose’. Comment preparer un plat Les Couleurs ( Ref to Page 82) . que. ou Ø Les pronoms relatifs simples : qui. pouvoir vouloir Ø Interrogation : qui . venire.55) Les villes touristiques en France. partire.

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

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polishing methods silvo.I ALLIED-II (08U HM 2302) Objectives: To familiarise and handle various service equipment in the restaurant and to develop skills for the service of food.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Forks. 1. Drawing of various types of spoons. Taking orders 10. Arrangements of side board 5. Methods of cleaning and upkeep of silver. and other small equipment’s 3. Laying up of table for various meals and menus 7. Arrangement and Carry of Room Service Trays. Burnishing 4. 14. Familiarisation and handling of Equipment’s 2. Sugar pot. Different type of Napkin Folding 8. Service of Non-Alcoholic beverages 12. Tea pot. Presenting & Settling of bills (Cash & Credit) 13. Silver service & Clearance course by course 11. Receiving the guest (Procedures) 9. Coffee pot. Laying & relaying of table cloth 6. Frilling .

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

Ø Registers maintained in department Ø Safety and security .

Rack Rates.P. Pre registration activity.I.T.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings. 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.V. 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. Ø Knowledge of Traiff Basis of charging. V. Using the guest History System. Ø Baggage handling procedures Ø Front office cashiering procedure. Ø Receiving and registering the Guest.I. Groups. In-Room Check in Self Check in Registration records and procedures Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø . Tariff fixation. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Rates offered Maintain and Use of the Guest Information Directory.P) Knowledge of.I..

upholstered surface.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.2 Weekly cleaning 4.4 Room inspection 7. Cleaning frequencies 4. laminates. star case. evening attention 6. Cleaning of various services Metal – Brass. earthen ware. cleaning 2. ceramic.1 Dusting 2..1 working individually 3. Organizing cleaning 3.) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency. Train.3 Bath room cleaning 6. corridor.7 Spot cleaning 3. glass. porcelain.4 Scrubbing 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.2 Room cleaning 6.3 Mopping 2.6 Vacuuming 2. Identification of cleaning tools and cleaning agents 2. reception. Stainless steeel.1 Daily clening 4.3 working in groups 4.5 Polishing (Metal. chrome. wood) 2.1 Lobby. dinning hall . floor surfaces. plastic.3 Periodic cleaning 5. Theatres etc. Public area cleaning 7. wooden furniture. Guest room cleaning 6. 6. floor.2 Sweeping 2.2 working in teams 3.1 Bed making – Morning attention. Bus.

Fire prevention procedure 10. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .8.K. BHATNAGAR : FRANK BROS & CO. First Aid procedure 9. 5.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. R. 7. BARDI : JOHN WILEY & SONS. INC : II Edition – 1996. 4. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. : 2005 2. Preparing Housekeeping register and reports REFERENCE BOOKS 1.K. Singh HOTEL.By Dr. III Edition . Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. 3. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.

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

1. Kitchadi (rava) 7. Aloo paratha 5. Egg (all varieties) . Poori bhaji 4. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Idli / dosa / uthappam 2. Bread butter / jam / marmalade / toast 8. Pongal / sambhar / chutney (3 varieties) 3.

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

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

ceci. recent Ø Pronoms de’monstratifs : celui. cause. but) Ø Quelque chose – ne ….. passé. 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. Ceux.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. conse’quence. future proche.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . celle. Grammar Ø Enchainement des ide’es (opposition.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.

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. .

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

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

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

Japanese. 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. repetition.Ø Balance all departments Ø Verify room rates Ø Verify No. rhythm. scale. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. 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. texture. freestyle) Ø Principles of flower arrangement. focal point. Room key Security system . design. balance.

Fire.6 Vacuuming 2.2 Weekly cleaning 4.1 Dusting 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.2 Working in teams 3.3 Periodic cleaning .3 Mopping 2. Robbery.5 Polishing (metal. Bomb threat. suicide.3 Working in groups 4 Cleaning frequencies 4.2 Sweeping 2. wood) 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.4 Scrubbing 2. floor.7 Spot cleaning 3 Organizing cleaning 3. Death.  To help prepare work procedures and job procedures  To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2.1 Daily cleaning 4.1 Working individually 3.

restaurants. earthen ware. glass. Hotel Front Office Management Front Office Proceedings James A. furniture and fixture. corridors. grooming and greeting • Situations handling (over booking room change. carpet) 6 Guest room cleaning 6. • Etiquettes body language. Bardi Michael L. chrome. mosaic. plastic. Kasavana Richard M. Brooks Ahla . floor – cement. 2. turn away) REFERENCE BOOKS: 1.5 Cleaning of various surfaces 5.2 Room cleaning 6. stainless steel.t. amendments.4 Room inspection 6. staircase.1 Metal – brass.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. • Forecasting of rooms • Taking reservation. laminates. wood. Evening attention 6. porcelain.c.3 Bathroom cleaning 6. cancellation. • Improving the conversational skills and mannerism. e. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. VIPs through role play • Extempore for polite speaking. ceramic.Morning attention.1 Bed making . processing reservation • Receiving & registering of F I T groups crew.

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

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

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

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

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

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

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 .

S/W.Receiving station .unloading dock. Shredder. mechanical & mobile devices. enchiladas. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Buttitos. Basic concepts of Microwave Cooking Essential compounds.. 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. Vegetable slicer. counter top blenders. Coolers.Refrigerator storage (Storage freezer. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Processing Freezers. Receiving procedures . Milk) Rotary toasters etc. and how it operates-Advantages & disadvantages -Application. distribution area. waster compactor unit. lasagne. Refritos) Italian (Pizzas. Record keeping. vending machines (Coffee. Ravoli ) American (Burgers.

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

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

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.parfait. 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 .

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

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

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

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

POTTATO VARUVAL PAPAD PICKLE RAVA KESARI MENU 3 LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS MENU 4 DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN .IV SEMESTER FOOD PRODUCTION PRACTICAL.II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR.

RED MAKHANI GREEN MENU 5 JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA MENU 6 VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON MENU 7 CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI MENU 8 STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA .

MENU 9 SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA MENU 10 ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING MENU-11 COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL MENU 12 MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE MENU 13 CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES .

POMMES DE TETRE ANNA HONEY COMB MOULD MENU 14 GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING MENU 15 WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE MENU 16 PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE MENU 17 MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM .

activity. high ratio. Ø Yeast.description and uses Oven. lean.composition.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. low ratio cakes] .III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich.functions and its uses in bakery UNIT. effect of over and under fermentation Ø Eggs.elementary knowledge. flour test.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. function and its uses. WAP of flour.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. types. PH value. gluten.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.

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

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 .

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

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

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

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

1 Establishing room rates 1.4.4.7 Operating ratios and ratio standards.4.2 Estimating expenses 1.3 Forecasting room availability budgeting for operations 1.1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4 2.2 Occupany rates 1.1 Daily operation report 1. UNIT-II REVENUE MANAGEMENT 2.4.3 2.2 2.3 Refering budget plans 1.3.3.4 Hotel statement of income 1.3 Room Revenue analysis 1.3.2 1.1 Rule of Thumb approach 1.3.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .5 Room division income statement 1.4.4 Evaluating front office operations 1.1.1 2.2 Hubburt Formula 1.1 Forecasting room revenue 1.4.4.6 Room Division budget report 1.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

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

2.16 2.17 2.18 2.19 2.20 2.21 2.22

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

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

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

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

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

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

retrenchment. manufacturing process.2 The industrial Disputes Act 1947 Definition:.4 Security. Social 2. occupier. Employee. adolescent. welfare. luxury. Trade Union. adult. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.Scope. worker. Registration.strike. day.Wages. workman. Authorities under the act. powers of Inspectors. 2. settlement. Rights & privileges of regd. 1. week. Definitions of factory. Industrial Establishment. The Payment of Wages Act 1936. surcharge.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Definitions:. award.2 Study of Fixation of tariff for various taxes viz. The various laws applicable to catering establishments. Public utility service 2. expenditure. Factory Rules for payment of wages. health and safety measures. calendar year. lockout. Employer.3 Trade union Act 1926 . deductions allowed . tiles. Working condition. Tamil Nadu Catering Establishment Act. Introduction object of law. layoff. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act.

what is p. void arrangement. Requirements. 2.General principles. Rights & duties of bailor & bailee inn keepers liabilities. Powers of Government 2. benefits. Apprenticeship Act.1 Mercantile Law The contract Act 1872 Definition. 2.1 3. bonus in case of new establishments.1.2 The Sale of goods Act 1930 Definition. 3. Contract Regulation (abolition) Act.2. illegal agreement.6 The Employees Provident Fund Act 1952. 2. Fixation & Revision of WagesObligation of employers Administrative authorities.3 The contract of Bailment Definition. Short notes on gratuity Trust 2.5 The minimum Wages Act 1948 Scope. performance Incentive.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. fire insurance/ burgle/ riots/ natural calamities .1. validity of contract.4 Law of insurance. performance (when a communication becomes complete legally) 3.8 The employees state insurance Act 1948 Scope. rights.1. conditions & Warranties.9 The Payment of Gratuity Act 1972 Scope. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.f. obligations of employer & employee adjudication of disputes. Rights & obligations of employer & employee. Rights of workers UNIT III 3. contribution. Valid/void contract. obligations and rights of employers& employee.10. performance right of unpaid vendor 3. Bonus vs.1.

Meaning & effect. UNIT IV 4.1.3 5.1.1.5 4.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1 4.1. 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. Public liability Insurance.4 5.6 Consumer Laws The Consumer protections Act 1986 Applicability. Public Company The Partnership Act 1932: Definition.1.Fidelity insurance.1.2 4.4 4.1 4.1 5.Meaning & effect.1. Private Company.1. Creation.1.2 5.1 5. Formation Law of Agency : Definition.3 4.5 Types of Organization Company Law 1956: Definition.1.

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

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

Management Information Systems . Pate View. Master Views.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Copying and Pasting-Formatting Text. View Notes. Center.Outline View. Shadowing. Previewing & Rehearsing-Creating Animated Slides. Change Font & Size.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Slide Sorter. 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.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. Slide View. Embossing-Alignment The Text-Left.An Overview (Duration . 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.

Bob Temple.Michael Clark Pearson Edition. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T.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. .

mousse line mousse. other. galantine and garnishing them preparing of sauces. curing and smoking of various meats. cold soup. placing indent and maintaining stock.1 2. Canapés. Issuing and receiving various materials.1 Non Edible Displays-Butter Sculpture. pates. cold kitchen and larder plan-layout and Hierarchy.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. 4. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.2 2. UNIT – V 5. Salt Dough. terrines. Preparation of salads. lamb. 1. 3. Ice Carving. curer factors to be considered for selecting them. UNIT-IV 4. fish and various uses in the kitchen with diagram and weights. lobster. UNIT-II 2. prawn.3 Equipments used-charcutiere. aspic jelly and their uses. Preparation of various sausage salamis. salads dressings. Butchery. veal. Different cuts of poultry.1 Receiving and maintaining perishable commodities like crab. 2. accounting there of. port.1 Definition and importance of Garde Manger – Section butchery. 5. Veg/Fruit Carving.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. balantine. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . Duties and responsibilities of the head and other staffs. UNIT-III 3.

6. . The art of Garde Manger 7. The Lardu ctry.

Type of lighting-incandescent & fluorescent lamps.4 2.1 1.8 2.7 2. UNIT-II Electricity-fundamentals of electricity.10 1. current potential difference. series and parallel connections.5 1.3 1. . three phase & its importance on equipment specification. Organizational chart of maintenance department. Calculation of electric energy consumption. Principles of Bunsen burner. fuses.2 1. Duties & responsibilities of staff in maintenance department. High pressure & low-pressure burners & corresponding heat output.11 Role & importance of maintenance department in hotel & catering industries. Calculation of account of fuels used in catering industry and its cost factor. 2.9 Electricity-fundamentals of electricity Definition of insulators.6 2. Electric circuit-open & close. conductors. switches & earthing. Energy sources-heat unit & heat transfer.4 1.3 2.6 1.2 2. sockets. single phase.8 1. Safety precaution to be observed while using electrical appliances.1 2.5 2. Type of fuel-calorific value. Energy and their units & relationship. Comparative study of fuels used in catering industry. DC & AC.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Short circuit.9 1. resistance power.7 1. double phase. Liquid petroleum gas-properties Precautions while handling LPG.

7 3. Contract maintenance. Energy conservation methods & programmes adapted in hotel.12 2.13 2.1 4.5 3. Flushing cisterns.14 2. Boiling point & latent heat.2 3. Comparisons. Cold & Hot water system used in hotel & catering industry.2. Window & central air-conditioning. Classes of fire & fire extinguishers. Hardness in water.4 4.6 Preventive & breakdown annual program.10 2. UNIT-III 3.10 3.11 Refrigeration & air conditioning Basic principle.3 4. UNIT-IV 4. closets & pipes. Various parts in general-preventive maintenance. Compressing type refrigeration system defrosting. water softening-Base exchange method. traps.11 2. Advantages & disadvantages. Types of refrigerant units. Types of contracts. Conditions for comfort unit of air conditioning. Fire fighting systems. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Fire detectors.3 3.2 4.8 3.5 a) b) c) d) 4.15 Units of light-intensity & utility. Water & sanitary system.9 3.1 3. water tap.6 3.4 3.

steps. REFERENCE BOOKS: 1. Tasa poxwala sons & co. 5. 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.C. 5.W English language book society . F. John weley. care & maintenance. 5. Borseink. 4.4 Paints and polishes-types & its advantages.D. Miller and Jerome. Mumbai 3.3 Types of furniture.. Blood D.. licenses and caterers.2 Types of wall finishes.5 Preparation of surfaces & application. W. The management of maintenance and engineering systems in hospitality industry. Practical maintenance and equipment for hoteliers. corridor etc. Modern maintenance Eleno. Teach yourself-gas electricity Wilmay C. Gladwell 2. 5.1 Types of flooring.B. D.

5 Selection . Right sizing.1 2.1 3.1.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . UNIT-III 3.2 1. General methods. Group Manpower Ratio.3 3. Test . Interviews .1. Job description.Meaning. 2.4 Job Design .2 3.Sources of recruitment selection procedures Manpower planning.2 2.1 1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1.1.3 2.1 3.Types Vertical/Horizontal UNIT-II 2. Job rotation.4 3.Types.2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Types.Job analysis.Hierarchies .Application. Job enlargement. Job enrichment Job Specification .2 3.Definition and formats Job Evaluation . type and uses Recruitment .

11 Industrial Relations Trade Unionism .Bi-partite.3.1.Reasons – effects.3 3.Employees Satisfaction Survey .Culture Change .1.1 3.1.1.1 3.3 3.9 4. UNIT-IV 4.4 4.3 3.6 4. definition Role of trade union in the Indian Scenario Collective bargaining .Methods Role Status Rewards & Recognition .1. Interpersonal and group dynamics.5 Types of performance appraisals .7 4.4 3.1.Types & effects. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1 3.4.4..4.Principles .1..Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .2 3.1 4.2.Industrial Relations Machineries ID Act Wage Settlements .1.4.1.1.4.4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .2 4. UNIT-V ..5 4.2 3.4 3.1.1 4..2.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.2.10 4.8 4.3 4. Standing Order.2 3.(Methods) Performance Rewards .4.4. House Rules. Job satisfaction .2.3.

1. gratuity.6 Other forms like ESI. Medical.1 Personnel Management 5.5.2 Systems 5. product and services 5. 5. PF etc.1 Definitions 5.5 Manpower audit 5.) brief 5. size and diversity.1. technology. organizational objective.7 Organising manpower through market.HRIS (Human Resource Info Syst.3 Personal record.4 Employee productivity 5.9 HR Budget .1. span of control.1.1.1.1.1.1.8 Flexible Manpower 5. leave.

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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. 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. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.

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

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

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

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

2. Value) of Design (Scale.1 Light and Light fittings 2. Sewage& tail pelmets. Balance. Form. Rhythm 1. shape. Blankets.1.2 Proportion. .INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1 Design and type of design Elements of Design (Line.3 Kinds of Light 2.3 Beds & Bedding Bolsters. Colour.1 1.1 Light and types of Light 2. Harmony. Glass Curtains. Texture.1.4 Principles of Lighting 2. Composition. Cornice.2 Factors to be considered in selection of window treatment.1. Valance. 2.2 Principles 1.2. Size.1. Draperies.3. Blinds-Roller.1 Uses 1.2.1 Types of Bed & Sizes (Zeal Bed.2 Source of Light 2. Venetian.1. Extra Bed.1. Café Curtains.2 Windows & Windows treatments Casements Curtains.2. Bed linen. Bedspread quilt) 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Sofa Bed.1.1 Types of Windows treatment. focal point ) Colour and colour scheme 1. Direction.2. Fold away Beds 2.5 Lighting for activities 2.

1. .3. Needle punched Carpets. Loose covers.2 Types of Construction 3.1.3.2.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1. Glass Wall Covering.2 Selection. Lincrusta.1 Classification of Fibre 3.3. Brussels & Cords. Electro statically flocked carpets) 3.1.1Woven .1 Types of wall papers – (Spongeable. Fitted) 4.1. Care & Uses 4.1. Wood Panelling.3 Soft furnishing 3.1 Types of Carpet 3.1 Carpets 3.3 Care & Maintenance 3.1 Types of furniture – (Built-in. Uses.3 Care & Maintenance 4.1.Care.1. Axminster.1 Furniture & Fittings 4.(wilton.2. UNIT IV 4.2.2. pile bonded carpets.2 Bedspreads selection .2. Washable.3 Fabrics & Commonly used fabrics 3. Cushions 3.1.1 Curtains upholsteries.1. Free standing. Wood grain.2. Anaglypta.2 Uses & Disadvantages 3. Rubber & Plastic Mattresses) UNIT III 3. Metal wall covering) 4.2 Wall & Wall Coverings Wood chip. Flock.(Tufed.2 Major Furniture woods & uses 4. Oriental) 3.2 Fabric & Fibre 3.2Non-Woven .

3 Accessories. College Annual Day. Care.1.1. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1.1 Flower Arrangement 5. Brason & Margraret Lennox . Hostel. Diwali.2. Allen 3) Hotel.3.3 Floor & Floor Covering 4. Western. Wedding Reception.3. Hospital House Keeping – Joan C.4 Equipment.3.1 Composition 4. Onam.2 5. Pongal. Traditional 5.1 Principles of Flower Arrangement 5. types & functions Theme Decoration – Christmas.4. Birthday Party.2 Purpose 5.3 Advantages & disadvantages 4.1. New Year.3 Types of Flower Arrangement – Japanese. Rules & Steps to be followed in flower arranging 5.2 Types 4. Free Style. Advantages & disadvantages Unit V 5.3 Uses.

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

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

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