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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.
Rail. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. o Management’s expectations. Pubs. Sank bars. Restaurants. Fast food restaurants. Motels.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. UNIT-II 1 Classification and Enumeration of Service Equipment with Brand names - Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder .Hotels. Sea Catering. Airlines. Resorts. discotheques. Mobile. Private hospitals. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Parlors.
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.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. Silver Room or Plate Room – Layout & Equipment & Use. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying. English/Russian .
T.O. Basics of Room Service 5. Basics of Banquets. Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K. manual. Indian Thali / Leaf Service 4. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Tea. Computerized . Cocoa Ø Refreshing – Aerated. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.3.
cutting board sanitation. advantages and specifications. storage-dry and wet. Ø Personal hygiene – Food safety standards for employees. dish washing machine. medium and large Hotel Ø Different Equipment used in Production – Light. prevention of cross contamination. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . blanching. temperature danger zone. UNIT-II Aims & Objectives of cooking food. use of thermometers. reheating and cooling. FIFO. Heavy Ø Safety procedure in handling Equipment. record keeping. Ø HACCP temperature standards – Cold storage. vegetable disinfections with chlorine. Date coding. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. controlling Infectious diseases. use of disposable gloves. Types.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. triple sink method of washing. Medium. holding temperature. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. Deep freezer. Ø General Layout of Kitchen in small. Ø Moist heat. calibrating and various types. thawing – safe ways. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. Why proper hand wash is essential. Ø Oil as Medium with examples. colour coding of boards. Ø Kitchen Hygiene – Standard sanitation operation procedures. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. equipment sanitation.
Derivatives – 2 examples in each . CLASSIFICATION. .Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Preparation of Ingredients. 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. and colour present on them.Classification. Sauces.. -Texture of food.Mixture of Ingredients. Components Accompaniments & Garnishes – Definition and 10 examples in each. effect of heat on vegetables. Veal. Port.Recipes for mother sauces .Classification .Classification with examples. Beef) Ø Poultry MISE-EN-PLACE. pigments. and cuts of vegetables. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. UNIT-IV SELECTION.classification.
South. Kerala & Tamil Nadu. Dum-Pukth. b. Brahmin . c. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Maharashtra. d. Rajasthan. Goa. Chettinad Specialty Indian Community cuisine: .a. Bengal. b. Bohri. Andhra Pradesh.UNIT-V Introduction of regional cuisine (North.a parsi. Gujarat. Moghalai. Hyderabadi. Punjab. Karnataka. d. e. Jain. Specialty Indian Cuisines: .
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.Mirepoix.CUTS OF POULTRY & JOINTING OF CHICKEN iv.Concasse. Dum-Ka-Murgh 4. parsley. Darne. CUTS OF VEGETABLES: Julliene.Mignonette. Cubes. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Dices.Shred. Herbs.Supreme. Hyderabad 1. Macedoine. Paysanne. ii.) iv. Espagnole( Madeira. Delice. Bechmale( Mornay. sauce. Bearnaise) vi. Troncon. Goujons. Paupiette.Pork & Beef. sauce) ii. Fish. Italienne. iii. Fruits. DEMONSTRATION: i.) DEMONSTRATION & PREPARATION STOCKS i. White Stock ii. Double-Ka-Meetha . Allemande. Charcutiere) iii. Hollandaise (Paloise. Gosht Briyani 2. ) v. Mirchi-Ka-Salan / Bagara Baingan 3. Tomato(Creole. CUTS OF FISH : Fillet. Brown Stock iii. Identification of Raw Materials. i. Vegetables.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large. CUTS OF MEAT (Lamb. Fish Stock iv.Jardiniere. Veloute(Supreme. . Boorani Raita 5.
Adrakwala Murgh Maharashtra 1. Mutton Roganjosh 3. Mutton Kolapuri 4.Kerala 1. Gajar – Ka-Halwa Kashmir 1. Lassi 2. Ada Pradaman Punjab 1. Aloo Paratha Makkai-Ki-Roti 3. Dahi Shorba All Varieties of Chat Items 2. Nei Choru. Kashmiri Pulao 2. Paneer Makhni Dal Makhani 4. Samba Soru (Red Pounded Rice) 2. Rajma Gogji 4. Meen Moilee 5. Erucherry 4. Kahmiri Khameeri Roti 5. Avial 3. Pudina Pulao 6. Puran Poli . Vangi Bath 3. Machli Amritsari 5. Goan Fish Curry 5.
II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. Les plats francais et les plats de votre pays 2. ou’ Ø Les pronoms toniques : moi.55) Les villes touristiques en France. pouvoir vouloir Ø Interrogation : qui . que. partire. que. venire. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. quand. quand. faire. sortir. 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. Comment preparer un plat Les Couleurs ( Ref to Page 82) . toi etc Ø Le passe’ compose’. ou Ø Les pronoms relatifs simples : qui.
.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. 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. Linguaphone Institute. English Course. Penguin to functional English. REFERENCE BOOKS: 1. rosamund moon & penny stock . hotel reservation food. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. place of picnic and sigh seeing – preparing speech. London 1970 2. Collins Cobuild English language Dictionary. Peter watey jones. thing. Impact. Middlesex 1983. penguin 3. Gwyneth fox.
Methods of cleaning and upkeep of silver. Presenting & Settling of bills (Cash & Credit) 13. 1. Forks. Service of Non-Alcoholic beverages 12. Coffee pot. Laying & relaying of table cloth 6. Arrangements of side board 5.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Sugar pot. Familiarisation and handling of Equipment’s 2. 14. Tea pot. Laying up of table for various meals and menus 7. Different type of Napkin Folding 8. Drawing of various types of spoons.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. polishing methods silvo. and other small equipment’s 3. Silver service & Clearance course by course 11. Burnishing 4. Taking orders 10. Receiving the guest (Procedures) 9. Frilling . Arrangement and Carry of Room Service Trays.
Weekly cleaning 2.K & F.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Spring cleaning 3. Guest floor operation 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. Daily cleaning UNIT-V H. Public area operation Sequence of housekeeping functions and lost & found 1.
Ø Registers maintained in department Ø Safety and security .
Ø Receiving and registering the Guest. Rack Rates. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.I.I. Using the guest History System. V. Groups.P.I.V. V. Ø Baggage handling procedures Ø Front office cashiering procedure.T. 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. Tariff fixation.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.. 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 . Ø Knowledge of Traiff Basis of charging. Rates offered Maintain and Use of the Guest Information Directory.P) Knowledge of. 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. Pre registration activity.
1 Bed making – Morning attention.2 Weekly cleaning 4. laminates.5 Polishing (Metal. Organizing cleaning 3. corridor. plastic.1 Daily clening 4. star case. floor surfaces.1 Lobby. Guest room cleaning 6. Cleaning of various services Metal – Brass.2 Sweeping 2.3 Mopping 2. ceramic. Identification of cleaning tools and cleaning agents 2. Train.2 Room cleaning 6.1 working individually 3. upholstered surface.7 Spot cleaning 3. wooden furniture. floor.4 Scrubbing 2.3 Periodic cleaning 5. 6.2 working in teams 3.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. reception.3 Bath room cleaning 6.. Theatres etc. Stainless steeel. Bus. evening attention 6. Public area cleaning 7. glass. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. earthen ware.3 working in groups 4.1 Dusting 2.4 Room inspection 7. dinning hall .6 Vacuuming 2. porcelain. chrome.) 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. wood) 2. cleaning 2. Cleaning frequencies 4.
Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . First Aid procedure 9. INC : II Edition – 1996.K. 3.8. R.By Dr. Fire prevention procedure 10. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. 5. 4.K. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Singh HOTEL. 7.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. BARDI : JOHN WILEY & SONS. : 2005 2. Preparing Housekeeping register and reports REFERENCE BOOKS 1. BHATNAGAR : FRANK BROS & CO. III Edition . Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6.
Chicken Chettinad 4. Sambar 7. Kozhi Rasam 2. Pusanikai Halwa Goa 1.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Sea food rice 2. Macher jhol. Bibinca Breakfast Menu . Mutton Vindaloo 3.By Sudhir Andrews - Bengal 1. Gulab Jamun Tamil Nadu 1. Veg. Yeravaruval 3. Goa Fish curry 5. Rasmalai 5. Uralai Roast 5. Beans Usili 6. Doi jhol 2. Ghee Bath 3. Samba Soru 8. Macher Matha Moonger Dal 4. Xacutti 4.
Poori bhaji 4. Aloo paratha 5. Kitchadi (rava) 7. Egg (all varieties) . Pongal / sambhar / chutney (3 varieties) 3. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Bread butter / jam / marmalade / toast 8. Idli / dosa / uthappam 2.1.
Input & Output devices Storage devices. Binary terms. Date) Width. Operating Application (higher Level Languages/Utility). Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Special Keys. Logical.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Numerical. Creating database file. Same structure. Field. Memo. Origin and history Various types. Control cards. Types (Character. Chips. Advantages and disadvantages. Software. Dbase III plus. Clock Speed. . file-types of files. Manipulating date. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. ASCII Code Ports (Serial & Parallel). Hardware. Real time clock. Naming field. record. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. CGA Card KEYBOARD OPERATION Special symbols.
Taxali. DBASE III Plus Made Simple-R. Insert and recording in a field. Calling directory in Dbase. Rename in a file.. Append. Del. Exercise-IX Indexing. Append.K. Saving a memo. Changing the type of width etc. Generating & Printing tale. display all / display. Append. Exercise-VIII Use the following commands-Goto. display. Deleting Field. del). Entering a memo. Changing default drive. using. Edit Record (backspace. Retrieve the structure created in Exercise-I. Display Status. of any field.Modify Structure. list. Manual of Dbase III plus. Copy a structure. Quit. MS-OFFICE. Moving between Records. 3. Understanding Dbase III Plus by Alan Simpson. Inserting Field. Skip. Edit. Locate and continue. Exercise-XI Create a database file with name. Delete / erase a file. Global replace and Change. Exercise-XIII Creating. Browse. Exercise-XII Label Creating. generating and printing a report form. Exercise-X Search. Save. Sorting. Pak. Printing. 4. Display structure.Microsoft Corporation . Display a memo. Viewing data. 2. Enter data. REFERENCE BOOKS: 1.
future proche. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. ceci.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. but) Ø Quelque chose – ne …. conse’quence. Ceux.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. Grammar Ø Enchainement des ide’es (opposition.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. celle. cause. recent Ø Pronoms de’monstratifs : celui.. passé.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) .
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. 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 .
Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern. .
serviettes) Selection criteria and calculating material required for soft furnishings (curtains.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. pillow slips.Classification of linen Ø Items classified as bed linen and bath linen. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. upholstery and cushions) Linen room Ø Activities of a linen room. bed spreads. Ø Location. towels & bathmats. 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 . table cloths.
dry cleaning supervisor. transfer and use). valet runner. spotter cum presser. Ø Stages in wash cycle (flush-suds-bleach. enzyme action detergents. finishing. spotter. shift-in-leader. arrival. weighing.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. 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 . break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. loading washing. bleaches. airing & storing. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. starching. unloading. [Calendar/steam press] folding. rinse and sour & soft-extract. washing. conditioners. tumbling. rinsing. sour. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. transportation. hydro-extraction. built soap detergents. sorting. laundry clerk.
Floor limit. dully automated Ø Credit monitoring . Semi . Ø The role of the night auditor Ø Cross . Account Correction.Automated.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . House limit. Encashment of Foreign Exchanges. Cash advance. Accounttransfer.UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. Accounts allowance. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. part settlement of in house guests Ø Account maintenance: Charge purchase.
balance. Room key Security system . 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.Ø Balance all departments Ø Verify room rates Ø Verify No. design. focal point. freestyle) Ø Principles of flower arrangement. texture. scale. 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. rhythm. repetition. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western.
4 Scrubbing 2.2 Working in teams 3.3 Working in groups 4 Cleaning frequencies 4.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. suicide.2 Sweeping 2.5 Polishing (metal.2 Weekly cleaning 4.6 Vacuuming 2. Death.1 Dusting 2. Robbery.3 Periodic cleaning . 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.1 Daily cleaning 4. wood) 2. To help prepare work procedures and job procedures To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2.3 Mopping 2.7 Spot cleaning 3 Organizing cleaning 3. floor. Fire.1 Working individually 3. Bomb threat.
VIPs through role play • Extempore for polite speaking. stainless steel. carpet) 6 Guest room cleaning 6. Bardi Michael L. floor – cement. Hotel Front Office Management Front Office Proceedings James A. grooming and greeting • Situations handling (over booking room change. processing reservation • Receiving & registering of F I T groups crew. staircase.Morning attention.c.1 Metal – brass. • Etiquettes body language. plastic. wood.2 Room cleaning 6. Brooks Ahla .4 Room inspection 6.t. furniture and fixture. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.1 Bed making . corridors. glass. amendments. cancellation. Evening attention 6. porcelain. Kasavana Richard M. ceramic. • Improving the conversational skills and mannerism.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. e.3 Bathroom cleaning 6. 2. • Forecasting of rooms • Taking reservation. chrome.5 Cleaning of various surfaces 5. laminates. restaurants. mosaic. turn away) REFERENCE BOOKS: 1. earthen ware.
Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Besan Flour. Menu. and its working. White IV. sandwiches. Different sections-pantry. Green III. Buffet Menu. traditional dishes. chaud. creating ambiance. Cold food preparations and presentation-hors d’oeuvres. Study on the following cuisines with importance given to choice of ingredients. types of equipment’s methods of presentation. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. Nellai. salads. . Rice Flour) II. Lunch. Khus Khus.Breakfast. aspic.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. froidsalads and salad dressing. Thai and English cuisines. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. High Tea & Dinner. specific methods of cooking and accompaniments. Thickening Agents (Coconuts. Cashew nuts.
Hotels. Passenger & Luxury Liner) Welfare Kitchen: Institutions. forcemeat. Sports Meet. Menu for Diwali. Ballantine. Ease of Preparation.Cold cuts-pates. staffing equipment. Ease of Service Incorporation of leftovers. Hospitals. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . New year. Conversion of recipes for quantity Food Production. Birthday. Pantry Car. transport and method of cooking. ventilation. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Design and layout for kitchen-work flow allocation-workspace. stores. Types of menu. Detail study of the following in regard to planning a menu. Principles of planning a menu. plumbing walls tiles and ceiling. different occasions: Marriage.purchase.Format and its purpose. Mousse. cyclic menus. Galantine. Buffet Menu – Breakfast. Environment hygiene – site location. Reception. storage pots and pan wash and ancillary areas. Onam. Pre preparation. lighting Water supply. preparation sale Food Costing and Cost management . Festivals like X-mass. Railways (Base Kitchen. Theme. Industries Parameters for Quantity Food Production Types of Indents. Off Premise Catering. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Transport Catering: Airlines. structure. Terrines. receiving. High tea & Dinner. Salami and sausages. Cost. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Lunch. Buffet presentation menu and types of food.
bin card.Standard purchase specification Yield testing Inventory. buffer stock lead-time. inventory taking – par stock. bin cards. store ledger. Portion control FIFO .
F.Layout of a Banquet Department – Duties and responsibilities of each staff. Slide projectors. Multi media projector.Secretariat service. Allotting stations.Tabling seating arrangements. Ø Banquet function prospectus .Booking and organisation of formal functions to include – facilities offered .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. the students will have a knowledge about the Banquet department and its function. layout. conference menus and state banquets. Kaleidoscope . flipcharts. Banquet Introduction Ø Organization structure . (OHP. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Specialisation of Off .III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Audio visual aids.premises catering to be . Off-premises Catering (Out catering) . PA system./Lunch Dinner). Calculating space for set up of tables. Addressing & preparing toast and order of service. Formal Functions Ø An introduction .
Designing of Bar . Steak Diane) Ø Planning of Bar .Furniture and Furnishings . Crockery and Glassware's .Cutlery. 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 . Ø Gueridon Service .Sequence of service .General points to be remembered while serving from a gueridon .Atmosphere .Taking order for Gueridon Service .Bar Equipment's . .The Gueridon (lay out diagram) – An introduction to carving .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Selection and Purchase of Equipment .UNIT-II BASICS OF MENU ENGINEERING.Special Equipment's used .Interior decoration etc.Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Introduction Ø Introduction .Allocation of Area .Linen ware .Care & Maintenance of equipment . Planning for a Bar will also be discussed at the end of the unit.
Various bar procedure and the legal requirements for bar and discussed. Walls and Ceilings Ø Design development Ø Heating. 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 . They know about the various control tools. and methods of control.Ø Floor. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage.
Standard cost control methods Quality control methods Standard revenue control methods Ø Bar procedure Purchasing of liquor Assessment of quality Till roll and tampering ABC control (stock) Malpractice in Bar Purchasing – receiving and issuing procedures Opening and closing stocks Beverage sales control Ø Legal requirements Customs and Excise duties – Tamilnadu & Pondicherry Bar Licenses L-3. L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen. Storage areas .size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.
Shredder. enchiladas.Refrigerator storage (Storage freezer. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. counter top blenders. vending machines (Coffee.. Buttitos. Vegetable slicer. distribution area. and how it operates-Advantages & disadvantages -Application.Receiving station . Salads) Indian (Chats) Coffee Bars & Tea boutiques . mechanical & mobile devices. Record keeping. Receiving procedures . Ravoli ) American (Burgers.unloading dock. S/W. Basic concepts of Microwave Cooking Essential compounds. waster compactor unit. grater. Coolers. Milk) Rotary toasters etc. Processing Freezers. Refritos) Italian (Pizzas. Thawers) Production Area Guidelines for the selection of equipment-study of a few commonly used equipment’s like-convention ovens-steam cookers-Micro OvensDeep fat pressure fryers-Char Boilers-Grills broilers-other small equipments like High speed S/W maker. lasagne.
sundrying. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. fish. vinegar. Olives. Beta & Gamma radiations. wines. drying by contact with heated surface. Sanitation and health. Importance of Preservation. Unit-II Food Preservation by use of high temperature-sterilization (canning. . Drying equipments-Hot air drier. Food Poisoning. pickled fruits and vegetables. fruits. jelly. food Spoilage. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. Sauerkrant. preparation of yeast starter. vinegar making. Principles of Food Preservation. ale. Food Preservation by irradiation-Alpha. beer. sweetened condensed milk.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. food Infection. cider. marmalade. (Definitions and two examples for each topic). aseptic canning. candied and glazed fruits. dehydration of vegetables. Food Preservation by use of low temperature-freezing and refrigeration. artificial drying. hot packing) pasteurization and blanching. meat. Pickled Meat. Food Intoxication. egg and milk. jam. Food Preservation by sugar concentrates-concentrated but moist.
functional characteristics of chemical additives. Acids. Prentice Hall of India Pvt. Food Microbiology-Frazier. Definition. inorganic salts. Bases & their salts.. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. Preservatives-Organic acids & their salts. spices & condiments Antibiotics and other chemical preservatives. . Food Processing and Preservation-B. leavening agents. New Delhi. Asia Pacific Business Press. Delhi.Unit-V Food additives and chemicals. wood smoke. Packaging & Labeling. Sivasankar.Ltd.
en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .parfait. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France. 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.
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 .
. Bhatnager . Heaton J. & Turtion N.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. English for competitive exam R.B.
Various Diet Ø Safety regulation. Laws to prevent. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. its beneficial effect. proteins. fats. functions. Role of Microbes in food preparation Beneficial effect – Economic importance. water and fiber. Ø Basic nutrients. minerals and vitamins. Time. various methods of food preservation. digestion. Growth. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. .diabetic patients. sports persons fat free. Temperature conditions. canning and sterilization use of preservatives and their standards. Sources. yeasts Bacteria – Types. harmful effect Ø Food adulteration. Harmful effects-Food poisoning. Growth pattern and control. excessive intake. Digestion and absorption of food Unit – IV Nutrition and healthy eating. Moisture. first aid & Hygiene Unit – I Microorganism – Moulds.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. five food groups = balanced diet for . RDA. prevention. chemical preservatives. high fiber. Irradiation deep-freezing. Ø Balanced Diet. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. deficiency diseases. their sources.
product development= chemistry in kitchen PH and water. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. MV. carbohydrates. Emulsions.Rajagopal Publisher New Age International .J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. color-coding. general health and fitness.R. Ø Fundementals of Food and Nutrition 2001 by Sumathy. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay. food hygiene. Hygienic storage of food personal hygiene. Lipids.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation.Swaminathan Publisher Papco. Accidents. R. provision of safe food.B Publisher New Age International Ø Food Science by S. Hygiene HACCP. Lakshmi. proteins.Factors affecting the nutritive value of food.Mudambi.Mudambi 2005 & Shalini M. prevention and first aid.
Stain Removal 10. Flower Arrangement 7. Taking Down Messages In The Message Slip For The Guest 2. Theme Decoration – Birthday/Conference/Festival/Regional . Guest Accounts. Handling Of Telephone And Telephone Mannerism 3. Paging 4. Identification Of Fabrics 9. 6.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Preparation Of Night Audit Reports. Laundry 8. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Folios.
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 .
PH value. WAP of flour. types. high ratio.composition. function and its uses.functions and its uses in bakery UNIT.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 and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. gluten. flour test. effect of over and under fermentation Ø Eggs. Ø Yeast. low ratio cakes] .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. activity.elementary knowledge.description and uses Oven.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.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. lean.
C Dubey [ S. Mathew[ vasan book depot. Newyork] Ø Baking made simple.Dubey F-10/5. Bangalore . Ø Gum paste Ø Oven at different temperatures.M.C. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . very hot. medium] Ø The oven temperatures for baking rich and lean cakes.introduction Ø Types of icing-butter. glaze. chocolate.] Ø Beautiful Baking. REFERENCE BOOKS: Ø Basic baking science & craft by S.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. marzipan. NewDelhi. royal.Bernard clayton[Fireside Rockfeller center.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A.sultan Ø New complete book of breads. fudge. Bangalore] Ø Practical baking. [hot. malaviya nagar. marshmallow.
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 .
• 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. • Identify the need of final accounts. Final Accounts – Need . • Describe the meaning and advantages of Trial Balance.Definition .Advantages – Journal entries –Ledger.Difference between Trial Balance and Balance Sheet – Trading Account. UNIT-I Introduction to Accounting – Meaning – Concepts . • Demonstrate How to enter Trial Balance. • Demonstrate how to journalise and post accounting entries. • Describe the advantages of double entry system. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . • Define cost. • Define double entry system. concepts and function of accounting. UNIT-II Trial Balance – Meaning . • Describe ABC Analysis. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. Double Entry System .Advantages – Preparation of Trial Balance.The Accounting function in the Hospitality Industry. costing and cost accounting.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning.
Definition of Cost . Cost Accounting .UNIT-III Hotel Cost Accounts . Methods of Inventory Valuation .Scope and Advantages of Costing – Preparation of Cost Sheet.Costing. Cost Concept pertaining to Hotel Industry (Food Cost Percentage. UNIT. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .Perpetual Inventory and Periodic Inventory – ABC Analysis. Sales Budget.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget. Cash Budget & Flexible Budget) .
S. of the AHMA Cost Accounting – R.Damitio Edn.Ltd. New Delhi Principles of Management Accounting Dr.S.N. Grewal. Publisher S. New Delhi. New Delhi.Chand & Co.S. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.N. Publisher S. .Pillai & V. Schmidgall & James W.Chand & Co. Mumbai.Maheshwari. Ltd. Publisher Dicky’s Enterprises. Publisher Sultan Chand & Sons. Inst.REFERENCE BOOKS: Introduction to Accounting – by T.. Bagavathi. Hospitality Industry Financial Accounting – by Raymend S.
V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .
Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .
Ø POACHED FISH WITH HOLLANDAISE SAUCE .
MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .
MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .
Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .
V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations
UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services
UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages
Ø Define tourism marketing Ø Identifying markets Ø Market organization
Ø Marketing strategy
UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention
1 Establishing room rates 1. UNIT-II REVENUE MANAGEMENT 2.4 2.4 Evaluating front office operations 188.8.131.52 Room division income statement 1.1 Forecasting room revenue 1.2 Estimating expenses 1.2 Occupany rates 1.4.1 Daily operation report 1.1 2.4.1 Rule of Thumb approach 1.3.2 Hubburt Formula 1.4.3 Room Revenue analysis 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.2 2.4.3 Forecasting room availability budgeting for operations 1.1.4 Hotel statement of income 1.7 Operating ratios and ratio standards.1.3 Refering budget plans 1.4.6 Room Division budget report 184.108.40.206.2 1.3 2.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .
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.
expenditure. surcharge. powers of Inspectors. health and safety measures. welfare. week.3 Trade union Act 1926 . The Payment of Wages Act 1936. adult. Registration. Employee. Definitions:. tiles.Wages. Tamil Nadu Catering Establishment Act. Industrial Establishment. layoff. 1.Scope. 2. Authorities under the act. Factory Rules for payment of wages. lockout. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.4 Security.strike. luxury. retrenchment.2 The industrial Disputes Act 1947 Definition:. manufacturing process. occupier. Trade Union. Rights & privileges of regd.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. day. workman. settlement. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. calendar year. adolescent. Definitions of factory. The various laws applicable to catering establishments. Social 2.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Employer. award. Public utility service 2. Working condition. deductions allowed . Introduction object of law. worker.2 Study of Fixation of tariff for various taxes viz.
6 The Employees Provident Fund Act 1952. conditions & Warranties.1 Mercantile Law The contract Act 1872 Definition. obligations and rights of employers& employee.1. Apprenticeship Act. obligations of employer & employee adjudication of disputes.8 The employees state insurance Act 1948 Scope. Rights & obligations of employer & employee. performance Incentive. Rights & duties of bailor & bailee inn keepers liabilities.2 The Sale of goods Act 1930 Definition. Requirements. validity of contract.1. performance right of unpaid vendor 3. Fixation & Revision of WagesObligation of employers Administrative authorities.1. performance (when a communication becomes complete legally) 3.3 The contract of Bailment Definition. Short notes on gratuity Trust 2.10. fire insurance/ burgle/ riots/ natural calamities .1. Powers of Government 2.what is p.9 The Payment of Gratuity Act 1972 Scope. 2. Contract Regulation (abolition) Act.2. 3. Bonus vs. rights. 2.5 The minimum Wages Act 1948 Scope. Valid/void contract.General principles.f. void arrangement. contribution. 2. Rights of workers UNIT III 3. bonus in case of new establishments. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1 3. benefits. illegal agreement.4 Law of insurance.
1.3 5.1. Creation.1.1.Meaning & effect.1.4 5.1.5 4.1.1 4.1 4. Formation Law of Agency : Definition. Private Company.3 4.Meaning & effect.2 4.1 5.1.2 5.1. Public Company The Partnership Act 1932: Definition.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 5.4 4. Public liability Insurance. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .6 Consumer Laws The Consumer protections Act 1986 Applicability.Fidelity insurance.1.1 5. UNIT IV 4.5 Types of Organization Company Law 1956: Definition.
Saving The Text. Deleting Page Numbering. Moving And Copying Text. Tools. Left. Checking Text. Magnification. Redo. Spacing Paragraph Line Spacing.Selection of Fonts. Mail Merge. The Spell Checker.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Inserting And Deleting Pages In A Document. 200 M Control In Any View. Colour. Keyboard Techniques. Inserting A Page. Mouse Techniques. Format. Correcting Text. Printing In Landscape Or Portrait Orientation. Paste. Master Document View. Auto Correct Check Up. Table Commands Revisited In Detail. Redo. File. Full Screen View. The Grammar Checker. Justifying Text-Types & Tab Setting. Page Views. Size. Center. View. Undo. Creating And Editing. Outline View. Right. Paste. Indenting Paragraphs. . Increasing And Decreasing Indents. Adjoining Page Numbering. Page Formatting. Spacing Between Paragraphs. Cut. Character Highlighting. Clip Arts. Closing A File. Setting Margins. The Sanrus. Typing Over Test. Paper Size. Using Ruler To Set Indents. Key Board Method.Replacing Text. Changing Type Style. Setting Tab Using Ruler. Insert. Cut. Setting Page Margins. Page Setup. Print Options. Header & Footer. Tool Bar Method. Edit. Undo. Normal Views. Printing The Text. Spell Check. Editing Test. Opening A Non-Work Document. Deleting Blank Lines. Formatting A Text. Function Key Techniques. Alignment Of Text. Drag & Drop Method. Saving The File To Disk. Page Layout View. Inserting Pictures/Charts/Files. Page Numbering. Print Preview. Menu Method.
Printing In Excel. Using Mouse To Create A Formula. The Worksheet Selecting Cells And Ranges. Text. Linking Workbook To Workbook. Power Point Terminology-Getting Into Power Point-Creating. Sorting The Data. Starting Excel. Auto Correct. Creating Subtotals. Sorting. Formatting Data.. Deleting The Contents Of A Range Of Cell. Sorting A Work Database. Editing Data. Date 4 Time Entries. Entering. Chart Types.Ms Excel The Spread Sheet Spread Sheet An Introduction. Formatting Work Sheet. Inserting And Deleting Sheets From Work Book. Creating A Database In Word. Modifying Chart. Techniques In Printing Excel. Rearranging Work Sheet Data. Selecting With Mouse. Charting The Data. Spell Checking. Entering And Editing Data. Entering Series. Font Selection. Printing Etc. Formatting Work Book. Filling A Number Series. Un hiding. Copying With Tables To Excel. Working with Ms-Excel Adjusting Width. Editing. Lists In Excel. Exponentiation And Percentage Operators. Creating The List. Print Parameters. Default And Changing Default Settings. Aligning Data. Inserting A Chart. Arranging. Mapping The Data. Copying. File Close. Copying And Moving. Insert The Excel Selected Block Into Word Document. Inserting Columns And Rows.Types Of Views- . Data Entry. Clearance And Replacing Contents Of A Cell. Opening And Saving Presentations. Processing With Ms Excel. Charting And Mapping The Data. Of Excel In Word Dynamically. Data Handling. Starting New Work Book. Filling A Text Series With Auto Fill. Mathematical Operator. Why Pictorial Presentation. Combining Subtotals And Removing Subtotals. Entering Numbers. Hiding. Adding Drawing To The Chart. Logical Or Comparison Operators. Linking The Chart Of Selected Block Introduction to Power point. Format Style. Generating.
Shadowing.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .Outline View. Center. Previewing & Rehearsing-Creating Animated Slides. Slide View.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. 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. 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. Master Views. Change Font & Size. Copying and Pasting-Formatting Text.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.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 . Embossing-Alignment The Text-Left. Pate View. Slide Sorter. View Notes.An Overview (Duration .
REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 . Bob Temple. . Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T.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.Michael Clark Pearson Edition.Internet and Web Basics -by Ned Snell.
Preparation of various sausage salamis. Canapés. cold kitchen and larder plan-layout and Hierarchy. aspic jelly and their uses. lobster. Issuing and receiving various materials.3 Equipments used-charcutiere. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . UNIT-IV 4. Ice Carving. port. balantine. fish and various uses in the kitchen with diagram and weights. 2.1 Receiving and maintaining perishable commodities like crab. UNIT – V 5. Salt Dough. mousse line mousse.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. terrines. pates.1 Definition and importance of Garde Manger – Section butchery. Preparation of salads. 4. veal. 5. cold soup. Duties and responsibilities of the head and other staffs. 3. other. lamb.1 Non Edible Displays-Butter Sculpture.2 2. 1. prawn. UNIT-II 2. curer factors to be considered for selecting them. Butchery. galantine and garnishing them preparing of sauces. Different cuts of poultry. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. salads dressings. Veg/Fruit Carving. UNIT-III 3. accounting there of.1 2.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. placing indent and maintaining stock. curing and smoking of various meats.
The art of Garde Manger 7. .6. The Lardu ctry.
1 1.9 1. Electric circuit-open & close.3 1.7 2. resistance power.4 1. Type of lighting-incandescent & fluorescent lamps.8 2.10 1. series and parallel connections. single phase. High pressure & low-pressure burners & corresponding heat output.6 2. Type of fuel-calorific value. sockets.4 2. switches & earthing. Short circuit.5 1.3 2. Calculation of electric energy consumption. Calculation of account of fuels used in catering industry and its cost factor. three phase & its importance on equipment specification. Energy and their units & relationship. fuses. DC & AC.1 2.2 1. Safety precaution to be observed while using electrical appliances. current potential difference. 2. . Duties & responsibilities of staff in maintenance department. Comparative study of fuels used in catering industry.8 1.11 Role & importance of maintenance department in hotel & catering industries. Organizational chart of maintenance department.7 1. Liquid petroleum gas-properties Precautions while handling LPG.6 1. conductors. Principles of Bunsen burner. UNIT-II Electricity-fundamentals of electricity. double phase.9 Electricity-fundamentals of electricity Definition of insulators.2 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.5 2. Energy sources-heat unit & heat transfer.
2 3.10 3. Fire fighting systems.5 a) b) c) d) 4. water tap. water softening-Base exchange method.3 3. Cold & Hot water system used in hotel & catering industry. Various parts in general-preventive maintenance. closets & pipes.7 3.8 3.14 2. Types of refrigerant units.15 Units of light-intensity & utility. UNIT-IV 4. UNIT-III 3. Hardness in water.9 3.13 2. Types of contracts. Advantages & disadvantages.2 4.2.6 3.6 Preventive & breakdown annual program.4 4.10 2.1 4. Comparisons.1 3. Classes of fire & fire extinguishers. Window & central air-conditioning. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .11 2. traps.11 Refrigeration & air conditioning Basic principle.5 3. Fire detectors. Flushing cisterns.12 2. Compressing type refrigeration system defrosting. Water & sanitary system. Energy conservation methods & programmes adapted in hotel.4 3. Conditions for comfort unit of air conditioning. Boiling point & latent heat.3 4. Contract maintenance.
D.1 Types of flooring.4 Paints and polishes-types & its advantages.W English language book society . W. Practical maintenance and equipment for hoteliers.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. 5. John weley. REFERENCE BOOKS: 1. Borseink. Miller and Jerome. Blood D. Mumbai 3. J.C. 5.B. 5.. licenses and caterers. care & maintenance. Tasa poxwala sons & co. Teach yourself-gas electricity Wilmay C. Gladwell 2.2 Types of wall finishes.3 Types of furniture. D. 5. F. Modern maintenance Eleno. corridor etc.5 Preparation of surfaces & application.. 4. steps. The management of maintenance and engineering systems in hospitality industry.
Interviews .2 1.Sources of recruitment selection procedures Manpower planning.1 3. Test . Job enrichment Job Specification .Application.1. Job rotation. Right sizing.Types Vertical/Horizontal UNIT-II 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure . UNIT-III 3. Job description.1.4 3.2 3.1. type and uses Recruitment .2 2.4 Job Design . 2.1 1.2.2 3. General methods.1 3.1 2.Types.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Meaning.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Types. Group Manpower Ratio.Job analysis.3 3.3 2.5 Selection .1.Definition and formats Job Evaluation . Job enlargement.Hierarchies .
7 220.127.116.11 4.9 4. UNIT-V .4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .1. Job satisfaction .Methods Role Status Rewards & Recognition .2.Types & effects.5 Types of performance appraisals .1.1.Employees Satisfaction Survey .Reasons – effects.1 18.104.22.168 4.1.5 4. UNIT-IV 4. Interpersonal and group dynamics.1.1 3.4 3.1 4.Principles .Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .6 4.3.4.Industrial Relations Machineries ID Act Wage Settlements .1..4.2.3 3.4.1 4.11 Industrial Relations Trade Unionism .Bi-partite.4.1..1 3.2 3.3 3. definition Role of trade union in the Indian Scenario Collective bargaining .4.Culture Change . House Rules.4 4.3 3.4.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .4 3.2.(Methods) Performance Rewards .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.4. Standing Order..2 3.2 4.2 3.2.3 4..
1.4 Employee productivity 5.9 HR Budget .2 Systems 5. PF etc.1.7 Organising manpower through market. leave.1. organizational objective.3 Personal record. size and diversity.1 Personnel Management 5. span of control.1. gratuity.1 Definitions 22.214.171.124 Manpower audit 5.8 Flexible Manpower 5.1. Medical. technology.1. 5.) brief 5.6 Other forms like ESI.5.1. product and services 5.HRIS (Human Resource Info Syst.
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 .
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.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. . 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. 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.
social responsibilities towards different group. training. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. . Sales Promotion. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. Direct Sales.advertising agency-media selectiontype of media-sales promotion. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.
Marketing Management-Philip Kotler. Sharma. Marketing Management-Rajan Nair. 2. Advertising Management-Rajiv Batra. Marketing Management – S.A.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing.D. John G. Mayers. Marketing Research-D. SHERLEKAR. REFERENCE BOOKS: 1. 4. . 3.
maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance UNIT-IV SYSTEM MAINTENANCE Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance .VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806) UNIT-I Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control UNIT-II Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting UNIT-III FACILITY SYSTEMS Ø Building design.
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
1 Types of Bed & Sizes (Zeal Bed. 2. Value) of Design (Scale.1 1.1. Texture. Sewage& tail pelmets.2 Windows & Windows treatments Casements Curtains. Balance.2 Principles 1. . focal point ) Colour and colour scheme 1.1.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Café Curtains.3 Beds & Bedding Bolsters.1.2 Proportion. Bed linen. Colour. 2.1. Cornice. shape. Extra Bed.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.2 Factors to be considered in selection of window treatment.4 Principles of Lighting 2. Draperies. Blankets. Venetian.2. Size.1 Design and type of design Elements of Design (Line.2. Direction. Bedspread quilt) 2. Form. Valance. Fold away Beds 2. Sofa Bed. Rhythm 126.96.36.199 Light and Light fittings 2.5 Lighting for activities 2.1 Light and types of Light 2. Glass Curtains.1. Blinds-Roller.1 Types of Windows treatment. Composition.2 Source of Light 2.3 Kinds of Light 2.1 Uses 1.3.1. Harmony.2.
Oriental) 3.1 Curtains upholsteries. Brussels & Cords.3.1.2 Bedspreads selection .3 Soft furnishing 3.3 Care & Maintenance 3.3 Fabrics & Commonly used fabrics 3.2.2. Washable.1 Types of Carpet 3.2 Selection.1.1 Types of furniture – (Built-in.2.1 Carpets 3.(Tufed.2. Cushions 3. Lincrusta.1 Classification of Fibre 3.Care.1. Fitted) 4.2 Major Furniture woods & uses 4.2 Uses & Disadvantages 3.1.2. Glass Wall Covering.1. Uses.2 Fabric & Fibre 3.2Non-Woven .2.3. Free standing. Care & Uses 4.1. Rubber & Plastic Mattresses) UNIT III 3.2 Types of Construction 3.1.1 Types of wall papers – (Spongeable. Flock.2 Wall & Wall Coverings Wood chip. Wood grain.1Woven .2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Loose covers.1 Furniture & Fittings 4. pile bonded carpets. Metal wall covering) 4.1. UNIT IV 4. Electro statically flocked carpets) 3.1.1. Axminster.3 Care & Maintenance 4.3.(wilton. . Wood Panelling. Needle punched Carpets. Anaglypta.
Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Brason & Margraret Lennox . Western.1.1. Traditional 5. Onam. Care.1 Flower Arrangement 5.4. Diwali.3 Accessories.1 Principles of Flower Arrangement 5. Allen 3) Hotel.2 Types 4.3. Pongal.2 Purpose 5.4 Equipment.3 Advantages & disadvantages 4. Birthday Party. Hostel. Free Style.1. Wedding Reception.3 Uses.2.3 Types of Flower Arrangement – Japanese. types & functions Theme Decoration – Christmas.3 Floor & Floor Covering 4. Rules & Steps to be followed in flower arranging 5. Advantages & disadvantages Unit V 5. Hospital House Keeping – Joan C.188.8.131.52 5.1 Composition 4. College Annual Day. New Year.
BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. 4. Safety and Hygienic procedures followed in food production department . Aims and Objective of cooking food. Introduction to Hotel Industry and Various Department in Hotel and their functions. Milk Products and meat) 4. organization structure of food production department – duties and responsibilities of personnel 7. Catering as a career and job prospects in the Industry 3. Menu – Definition (Menus followed in various catering Eastablishments. Equipments and utensils used in food production department 5. Different. Unit – II 1. Preparation of ingredients. Preservation and storing methods of raw materials and cooked food items 9. Medium and large Hotels. 2. 2. 5. Organization structure of small. Types of Fuel. Methods of cooking. Evolution of catering Industry and Brief Description of different types of catering Establishments. Types of plans in Hotel 6. Points to be considered while selecting raw materials (Veg. 6. 3. 8.
duties and responsibilities of personnel 6. Unit – IV 1. Types of rooms and their reservation & Cancellation procedure 4. Organization structure of housekeeping dept. Importance of housekeeping department 5. Organization structure of food & Beverage Service Dept. Importance of front office department 2. 5. 3.Unit –III 1. Western culinary terms . Different types of cutlery. Crockery and Glassware used in food and beverage service department. Types of service 6. 4. Cleaning Equipments and agents used in Housekeeping dept. and responsibilities of personnel. Attributes and attitudes of good waiter. Organization structure of front office department and their duties and responsibilities 3. Importance of food & Beverage Service Department 2.
Cutlets & French fries 9. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. . Plain sponge 10. Fish – 3 Varieties 7. Fried rice _ 3 Varieties 4. North Indian Gravy _ 2 varieties 6. South Indian Dishes – 5 Varieties 5. Modern Cookery for Teaching and Trade – vol.Unit –V 1. New Delhi) 3. Chinese & Continental) 2. Pulao – 5 Varieties 3. Bread REFERENCE BOOKS: 1. Graw Hill Publications). Soup 5 Varieties ( Indian. I & II – Thangam E-Philip (orient Longman publications) 2. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Chicken – 3 Varieties 8. Theory of Cookery – Krishna Arora (Frank Brothers & Company .