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Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
o Management’s expectations. Private hospitals. Restaurants. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. discotheques. 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 . Sank bars. Airlines. Sea Catering. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Rail. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Fast food restaurants. Pubs.Hotels. Motels. Mobile. Resorts.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Parlors.
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. English/Russian . Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding .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. French/American 2. Silver Room or Plate Room – Layout & Equipment & Use.
Computerized . Indian Thali / Leaf Service 4. Tea. 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.O. Basics of Banquets. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. Basics of Room Service 5. Cocoa Ø Refreshing – Aerated. manual.3.T. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.
thawing – safe ways. Ø General Layout of Kitchen in small. holding temperature. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . calibrating and various types. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. cutting board sanitation. Medium. temperature danger zone. triple sink method of washing. prevention of cross contamination. Heavy Ø Safety procedure in handling Equipment. medium and large Hotel Ø Different Equipment used in Production – Light. equipment sanitation. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. controlling Infectious diseases. Types. UNIT-II Aims & Objectives of cooking food. advantages and specifications. Ø Personal hygiene – Food safety standards for employees. Ø Moist heat. reheating and cooling. record keeping. Deep freezer. Date coding. Ø Kitchen Hygiene – Standard sanitation operation procedures. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø Oil as Medium with examples. Why proper hand wash is essential. vegetable disinfections with chlorine.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. FIFO. dish washing machine. blanching. use of thermometers. use of disposable gloves. colour coding of boards. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. storage-dry and wet. Ø HACCP temperature standards – Cold storage.
Veal. Sauces. UNIT-IV SELECTION. CLASSIFICATION.. and cuts of vegetables.Recipes for mother sauces . -Texture of food. effect of heat on vegetables.Preparation of Ingredients. and colour present on them.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. pigments.classification.Classification with examples. Components Accompaniments & Garnishes – Definition and 10 examples in each.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. Beef) Ø Poultry MISE-EN-PLACE.Derivatives – 2 examples in each .Classification . Port.Mixture of Ingredients. . CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb.
Hyderabadi. b. South.a. Bengal. Punjab. Karnataka. Kerala & Tamil Nadu. Maharashtra. Chettinad Specialty Indian Community cuisine: . East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir.a parsi. Jain. Dum-Pukth. d. c. e. Rajasthan. Brahmin . b. Goa. Bohri.UNIT-V Introduction of regional cuisine (North. Andhra Pradesh. Specialty Indian Cuisines: . Moghalai. Gujarat. d.
Darne.) DEMONSTRATION & PREPARATION STOCKS i. Boorani Raita 5. . Goujons. Dices. Italienne. Fish.Mignonette. Charcutiere) iii. sauce) ii.Jardiniere.Mirepoix. Bechmale( Mornay. Tomato(Creole. Mirchi-Ka-Salan / Bagara Baingan 3.Shred. Delice. parsley.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large.Supreme. CUTS OF FISH : Fillet. Paupiette. Fruits. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Dum-Ka-Murgh 4. Espagnole( Madeira.CUTS OF POULTRY & JOINTING OF CHICKEN iv. Veloute(Supreme. Allemande.) iv. ) v. i.Pork & Beef. Fish Stock iv.Concasse. Troncon. Gosht Briyani 2. Bearnaise) vi. DEMONSTRATION: i. Hyderabad 1. Paysanne. Double-Ka-Meetha . CUTS OF MEAT (Lamb. iii. CUTS OF VEGETABLES: Julliene. White Stock ii. Vegetables. ii. Identification of Raw Materials. Hollandaise (Paloise. Herbs. Macedoine. Brown Stock iii. sauce.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.
Meen Moilee 5. Paneer Makhni Dal Makhani 4. Vangi Bath 3. Puran Poli . Rajma Gogji 4. Aloo Paratha Makkai-Ki-Roti 3. Mutton Kolapuri 4. Gajar – Ka-Halwa Kashmir 1. Kashmiri Pulao 2.Kerala 1. Lassi 2. Mutton Roganjosh 3. Ada Pradaman Punjab 1. Erucherry 4. Pudina Pulao 6. Adrakwala Murgh Maharashtra 1. Samba Soru (Red Pounded Rice) 2. Machli Amritsari 5. Kahmiri Khameeri Roti 5. Avial 3. Goan Fish Curry 5. Dahi Shorba All Varieties of Chat Items 2. Nei Choru.
partire. quand. venire. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France.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. ou Ø Les pronoms relatifs simples : qui. faire. Comment preparer un plat Les Couleurs ( Ref to Page 82) . toi etc Ø Le passe’ compose’. pouvoir vouloir Ø Interrogation : qui . que. de Votre pays (Ref to Page 13. ou’ Ø Les pronoms toniques : moi. quand. sortir. 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. que.55) Les villes touristiques en France.
Impact.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.. Penguin to functional English. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. English Course. 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. REFERENCE BOOKS: 1. thing. Gwyneth fox. Collins Cobuild English language Dictionary. Peter watey jones. penguin 3. place of picnic and sigh seeing – preparing speech. ed. London 1970 2. hotel reservation food. rosamund moon & penny stock . Linguaphone Institute. Middlesex 1983.
Coffee pot. Methods of cleaning and upkeep of silver. Different type of Napkin Folding 8. Burnishing 4. Arrangements of side board 5. Laying & relaying of table cloth 6. Tea pot. polishing methods silvo. Service of Non-Alcoholic beverages 12.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Taking orders 10. Arrangement and Carry of Room Service Trays. Frilling . Receiving the guest (Procedures) 9. Sugar pot. and other small equipment’s 3. Silver service & Clearance course by course 11. Presenting & Settling of bills (Cash & Credit) 13. 1. Forks. Drawing of various types of spoons. Familiarisation and handling of Equipment’s 2. 14.I ALLIED-II (08U HM 2302) Objectives: To familiarise and handle various service equipment in the restaurant and to develop skills for the service of food. Laying up of table for various meals and menus 7.
Daily cleaning UNIT-V H. Weekly cleaning 2.K & F. Public area operation Sequence of housekeeping functions and lost & found 1.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303) UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY Ø Hotel classification Ø Types of rooms & configuration of rooms UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship UNIT-III FRONT OFFICE DEPARTMENT Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities UNIT-IV HOUSEKEEPING DEPARTMENT Classification of cleaning equipments and agents Operational areas of housekeeping department 1. Spring cleaning 3.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Guest floor operation 2.
Ø Registers maintained in department Ø Safety and security .
Using the guest History System. Ø Knowledge of Traiff Basis of charging. Ø To familiarize the students with the actual working procedures Ø To know to handle all types of cleaning equipment’s and material correctly Ø To help prepare work procedures and job procedures Ø To be familiar with cleaning of various surfaces Ø Handling Enquiries Ø Handling Guest Requests Ø Knowledge of the City and surrounds Ø Knowledge of the Innovative Developments in the Hotel Industry. Rates offered Maintain and Use of the Guest Information Directory.P) Knowledge of. Rack Rates..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. 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 .I.I.P. Pre registration activity. Ø Baggage handling procedures Ø Front office cashiering procedure. Ø Receiving and registering the Guest.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.I. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.T. V. Tariff fixation. V.
glass. 6. wooden furniture.1 Daily clening 4. plastic. Organizing cleaning 3. ceramic. laminates. Train.) 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.2 working in teams 3. chrome.1 Bed making – Morning attention. porcelain. dinning hall .4 Scrubbing 2. Theatres etc. Public area cleaning 7. Cleaning of various services Metal – Brass.1 Lobby.2 Weekly cleaning 4. upholstered surface.1 working individually 3. floor surfaces. star case.3 Bath room cleaning 6. wood) 2.. Identification of cleaning tools and cleaning agents 2.1 Dusting 2. Cleaning frequencies 4.7 Spot cleaning 3.2 Sweeping 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.3 working in groups 4.6 Vacuuming 2. Guest room cleaning 6.2 Room cleaning 6.5 Polishing (Metal. Stainless steeel.3 Mopping 2.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines. Bus. cleaning 2. evening attention 6.4 Room inspection 7. floor. earthen ware. corridor.3 Periodic cleaning 5. reception.
III Edition . Preparing Housekeeping register and reports REFERENCE BOOKS 1. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.8. BARDI : JOHN WILEY & SONS.K. R. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 4. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. First Aid procedure 9.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. 3.K.By Dr. 7. Fire prevention procedure 10. 5. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Singh HOTEL. : 2005 2. INC : II Edition – 1996. BHATNAGAR : FRANK BROS & CO.
Doi jhol 2. Ghee Bath 3. Xacutti 4. Chicken Chettinad 4.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Rasmalai 5. Gulab Jamun Tamil Nadu 1. Pusanikai Halwa Goa 1. Macher Matha Moonger Dal 4. Veg.By Sudhir Andrews - Bengal 1. Sea food rice 2. Uralai Roast 5. Beans Usili 6. Sambar 7. Mutton Vindaloo 3. Bibinca Breakfast Menu . Kozhi Rasam 2. Yeravaruval 3. Goa Fish curry 5. Samba Soru 8. Macher jhol.
Kitchadi (rava) 7.1. Bread butter / jam / marmalade / toast 8. Aloo paratha 5. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Poori bhaji 4. Egg (all varieties) . Pongal / sambhar / chutney (3 varieties) 3. Idli / dosa / uthappam 2.
Advantages and disadvantages.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Input & Output devices Storage devices. Types (Character. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Same structure. Creating database file. Binary terms. Field. Real time clock. Dbase III plus. Origin and history Various types. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Chips. file-types of files. ASCII Code Ports (Serial & Parallel). Numerical. Special Keys. Software. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Logical. . record. CGA Card KEYBOARD OPERATION Special symbols. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Naming field. Operating Application (higher Level Languages/Utility). Manipulating date. Hardware. Date) Width. Clock Speed. Control cards. Memo.
Append. Pak. list. Sorting. Retrieve the structure created in Exercise-I. Edit. Entering a memo. Exercise-XII Label Creating. Locate and continue. Display Status. Taxali. Deleting Field. Understanding Dbase III Plus by Alan Simpson. Calling directory in Dbase. Exercise-VIII Use the following commands-Goto. Exercise-IX Indexing. MS-OFFICE. display. Rename in a file. Edit Record (backspace. Quit. Browse. Display structure. generating and printing a report form. of any field. Saving a memo. Append. Enter data. del). 2. Display a memo. Skip. Moving between Records. Viewing data. Exercise-X Search. Changing default drive. Global replace and Change.K. Save. 3. using.Microsoft Corporation . Printing. REFERENCE BOOKS: 1. Inserting Field. DBASE III Plus Made Simple-R. Copy a structure. Manual of Dbase III plus. Del.Modify Structure. Generating & Printing tale. Exercise-XIII Creating. Delete / erase a file.. Changing the type of width etc. display all / display. Append. Exercise-XI Create a database file with name. 4. Insert and recording in a field.
passé. celle..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. ceci.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . future proche. Grammar Ø Enchainement des ide’es (opposition. conse’quence. cause. Ceux. but) Ø Quelque chose – ne ….rien: Quelqu’un……ne……personne Ø Pre’sent progressif. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114.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. recent Ø Pronoms de’monstratifs : celui.
III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a. an the . some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . few.
.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. bed spreads. Ø Location. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . table cloths. pillow slips. upholstery and cushions) Linen room Ø Activities of a linen room.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.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. towels & bathmats.
dry cleaning supervisor. starching. spotter cum presser. rinsing. 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 . shift-in-leader. airing & storing. laundry clerk. finishing. bleaches. valet runner. weighing. tumbling. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. conditioners. loading washing. spotter. rinse and sour & soft-extract. unloading. transfer and use). sour. arrival. [Calendar/steam press] folding. Ø Stages in wash cycle (flush-suds-bleach. enzyme action detergents. washing. built soap detergents.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. sorting. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. hydro-extraction.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. transportation. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning.
part settlement of in house guests Ø Account maintenance: Charge purchase. Accounts allowance. Accounttransfer.Automated. Semi . Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. Cash advance. House limit.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Account Correction.UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual.Floor limit. dully automated Ø Credit monitoring . Encashment of Foreign Exchanges. Ø The role of the night auditor Ø Cross .
Ø Balance all departments Ø Verify room rates Ø Verify No. balance. repetition. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. texture. rhythm. Room key Security system . scale. design. focal point. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement. Japanese. freestyle) Ø Principles of flower arrangement. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western.
suicide.1 Dusting 2.7 Spot cleaning 3 Organizing cleaning 3.5 Polishing (metal.4 Scrubbing 2.3 Mopping 2.1 Daily cleaning 4. Robbery.2 Working in teams 3. Fire. floor. wood) 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. 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 2.2 Sweeping 2.1 Working individually 3.3 Periodic cleaning . Bomb threat.3 Working in groups 4 Cleaning frequencies 4. Riot) PRACTICAL –I Objectives: To familiarize the students with the actual working procedures To know to handle all types of cleaning equipment’s and material correctly.6 Vacuuming 2. Death.2 Weekly cleaning 4.
plastic. porcelain.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.1 Bed making . amendments. VIPs through role play • Extempore for polite speaking. restaurants. stainless steel.5 Cleaning of various surfaces 5. earthen ware. cancellation. • Improving the conversational skills and mannerism. carpet) 6 Guest room cleaning 6. staircase. ceramic. glass.c. • Etiquettes body language. corridors. wood. turn away) REFERENCE BOOKS: 1. chrome. laminates. • Forecasting of rooms • Taking reservation.3 Bathroom cleaning 6.2 Room cleaning 6. grooming and greeting • Situations handling (over booking room change.Morning attention.1 Metal – brass. Hotel Front Office Management Front Office Proceedings James A. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. floor – cement. furniture and fixture. Bardi Michael L. Evening attention 6. e. mosaic. Brooks Ahla . 2. Kasavana Richard M. processing reservation • Receiving & registering of F I T groups crew.4 Room inspection 6.t.
Brown/Red UNIT-II International cooking-Different nations and their popular dishes. . French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Study on the following cuisines with importance given to choice of ingredients. Menu. sandwiches. creating ambiance. Green III. Khus Khus. specific methods of cooking and accompaniments. Cold food preparations and presentation-hors d’oeuvres. Lunch. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. traditional dishes. Nellai. Buffet Menu. White IV. types of equipment’s methods of presentation. chaud. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I.Breakfast. froidsalads and salad dressing. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. Besan Flour. and its working. Cashew nuts. aspic. Thickening Agents (Coconuts.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. salads. Different sections-pantry. Thai and English cuisines. High Tea & Dinner. Rice Flour) II.
Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Onam. Detail study of the following in regard to planning a menu. Salami and sausages. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Buffet presentation menu and types of food. Menu for Diwali. Cost. Transport Catering: Airlines. Lunch. Conversion of recipes for quantity Food Production. Sports Meet. Environment hygiene – site location. Ease of Preparation. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Types of menu.Cold cuts-pates. stores. forcemeat. Railways (Base Kitchen.Format and its purpose. Buffet Menu – Breakfast. transport and method of cooking. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Hospitals. Pantry Car. Principles of planning a menu. preparation sale Food Costing and Cost management . Ballantine. lighting Water supply. plumbing walls tiles and ceiling. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . structure. Terrines. Design and layout for kitchen-work flow allocation-workspace. storage pots and pan wash and ancillary areas. Galantine. New year. Industries Parameters for Quantity Food Production Types of Indents. Off Premise Catering. ventilation. Reception. Mousse. Ease of Service Incorporation of leftovers. Hotels. Theme. staffing equipment. Pre preparation. receiving. cyclic menus. Festivals like X-mass.purchase. High tea & Dinner. different occasions: Marriage. Birthday.
bin cards. buffer stock lead-time. store ledger. bin card. Portion control FIFO .Standard purchase specification Yield testing Inventory. inventory taking – par stock.
Planning for a cocktail dinner staffing – arranging the buffet centre /counters. (OHP. conference menus and state banquets. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Ø Banquet function prospectus . Banquet Introduction Ø Organization structure . layout. Addressing & preparing toast and order of service. Kaleidoscope .F./Lunch Dinner). Off-premises Catering (Out catering) .Secretariat service. Audio visual aids.Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Specialisation of Off . PA system. the students will have a knowledge about the Banquet department and its function. Allotting stations. flipcharts.Layout of a Banquet Department – Duties and responsibilities of each staff.Tabling seating arrangements. Slide projectors.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit.Booking and organisation of formal functions to include – facilities offered . Calculating space for set up of tables.premises catering to be . Formal Functions Ø An introduction . Multi media projector.format and purpose Ø Compiling & making special Banquet menus.
Furniture and Furnishings . 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 .Linen ware .Taking order for Gueridon Service .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Atmosphere .Introduction Ø Introduction .Designing of Bar .Allocation of Area .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Cutlery.Special Equipment's used . Planning for a Bar will also be discussed at the end of the unit.Interior decoration etc.Sequence of service .Selection and Purchase of Equipment .The Gueridon (lay out diagram) – An introduction to carving . Ø Gueridon Service .General points to be remembered while serving from a gueridon . Steak Diane) Ø Planning of Bar .Care & Maintenance of equipment . . Crockery and Glassware's .UNIT-II BASICS OF MENU ENGINEERING.Bar Equipment's .
Walls and Ceilings Ø Design development Ø Heating. They know about the various control tools. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods . Various bar procedure and the legal requirements for bar and discussed. 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.
size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.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. Storage areas . 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.
Coolers. Refritos) Italian (Pizzas. Buttitos. distribution area. grater. counter top blenders. lasagne. enchiladas. Processing Freezers. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Receiving procedures . vending machines (Coffee.Refrigerator storage (Storage freezer. waster compactor unit. Vegetable slicer. S/W. and how it operates-Advantages & disadvantages -Application. mechanical & mobile devices. Milk) Rotary toasters etc. 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.Receiving station . Record keeping. Salads) Indian (Chats) Coffee Bars & Tea boutiques .. Basic concepts of Microwave Cooking Essential compounds.unloading dock. Shredder. Ravoli ) American (Burgers.
marmalade. wines. Drying equipments-Hot air drier. Beta & Gamma radiations. Food Poisoning. fruits. food Infection. Food Preservation by irradiation-Alpha. Sauerkrant. sundrying. Food Preservation by use of low temperature-freezing and refrigeration. vinegar. vinegar making. Pickled Meat. Food Preservation by sugar concentrates-concentrated but moist. Unit-II Food Preservation by use of high temperature-sterilization (canning. food Spoilage. (Definitions and two examples for each topic). Principles of Food Preservation. Sanitation and health. drying by contact with heated surface. Importance of Preservation. preparation of yeast starter. egg and milk. aseptic canning. sweetened condensed milk. dehydration of vegetables. beer. Olives. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. Food Intoxication. .III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. hot packing) pasteurization and blanching. ale. jelly. cider. pickled fruits and vegetables. fish. meat. jam. candied and glazed fruits. artificial drying. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process.
Food Microbiology-Frazier. functional characteristics of chemical additives. Asia Pacific Business Press. wood smoke. Packaging & Labeling. . Bases & their salts. spices & condiments Antibiotics and other chemical preservatives. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. New Delhi. Definition.Ltd. Food Processing and Preservation-B. leavening agents.Unit-V Food additives and chemicals.. Preservatives-Organic acids & their salts. Sivasankar. inorganic salts. Acids. Prentice Hall of India Pvt. Delhi.
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. 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.
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. Heaton J. Bhatnager . & Turtion N. . Macmillan Publishing company 2.B. English for competitive exam R.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.
various methods of food preservation. canning and sterilization use of preservatives and their standards. Role of Microbes in food preparation Beneficial effect – Economic importance. sports persons fat free. their sources. Growth. Irradiation deep-freezing. minerals and vitamins. yeasts Bacteria – Types. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Ø Basic nutrients. five food groups = balanced diet for . Harmful effects-Food poisoning. water and fiber. Time. Digestion and absorption of food Unit – IV Nutrition and healthy eating. excessive intake. Ø Balanced Diet. Growth pattern and control. high fiber. Various Diet Ø Safety regulation. fats. prevention. chemical preservatives. . harmful effect Ø Food adulteration. deficiency diseases.diabetic patients. Moisture.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. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. Laws to prevent. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. its beneficial effect. first aid & Hygiene Unit – I Microorganism – Moulds. proteins. RDA. digestion. Sources. functions. Temperature conditions.
J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. Lipids.Rajagopal Publisher New Age International .Mudambi 2005 & Shalini M. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay. MV. Hygienic storage of food personal hygiene. Ø Fundementals of Food and Nutrition 2001 by Sumathy. provision of safe food.B Publisher New Age International Ø Food Science by S. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri.Rao Publisher New Age International Ø Essential of food and Nutrition by M. proteins. color-coding.Mudambi.Factors affecting the nutritive value of food.Swaminathan Publisher Papco. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. R.R. prevention and first aid. product development= chemistry in kitchen PH and water. Hygiene HACCP. carbohydrates. Lakshmi. general health and fitness. food hygiene. Accidents. Emulsions.
Theme Decoration – Birthday/Conference/Festival/Regional . Laundry 8. Flower Arrangement 7. Preparation Of Night Audit Reports. Guest Accounts. Taking Down Messages In The Message Slip For The Guest 2. Identification Of Fabrics 9. Folios.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. Paging 4. 6. Handling Of Telephone And Telephone Mannerism 3. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Stain Removal 10.
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. 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 .
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. lean. flour test. high ratio. activity. WAP of flour.description and uses Oven. effect of over and under fermentation Ø Eggs. gluten. types.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. low ratio cakes] .elementary knowledge.composition.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. Ø Yeast.functions and its uses in bakery UNIT. function and its uses. PH value.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.
malaviya nagar. Bangalore] Ø Practical baking. REFERENCE BOOKS: Ø Basic baking science & craft by S.introduction Ø Types of icing-butter. Ø Gum paste Ø Oven at different temperatures.Bernard clayton[Fireside Rockfeller center.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making. fudge. Newyork] Ø Baking made simple. NewDelhi. marzipan.] Ø Beautiful Baking. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing . marshmallow. very hot. glaze. Mathew[ vasan book depot.C Dubey [ S. Bangalore .Dubey F-10/5. royal.C.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. [hot. medium] Ø The oven temperatures for baking rich and lean cakes.M.sultan Ø New complete book of breads. chocolate.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company.
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 .
costing and cost accounting. • Describe the advantages of double entry system. concepts and function of accounting. UNIT-I Introduction to Accounting – Meaning – Concepts . UNIT-II Trial Balance – Meaning .V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets.Difference between Trial Balance and Balance Sheet – Trading Account. • Define cost. • Demonstrate How to enter Trial Balance.The Accounting function in the Hospitality Industry.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. Final Accounts – Need . • Identify the need of final accounts.Advantages – Journal entries –Ledger. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . • Define double entry system.Definition . • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Describe the meaning and advantages of Trial Balance. • Describe ABC Analysis. • Demonstrate how to journalise and post accounting entries. Double Entry System .
Methods of Inventory Valuation . UNIT. Cost Accounting . Sales Budget.V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .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 . Cash Budget & Flexible Budget) .Scope and Advantages of Costing – Preparation of Cost Sheet.Costing.Perpetual Inventory and Periodic Inventory – ABC Analysis.
of the AHMA Cost Accounting – R. Mumbai.S. .Chand & Co. Hospitality Industry Financial Accounting – by Raymend S.S.Damitio Edn. Publisher Dicky’s Enterprises. New Delhi. Grewal.N.N. Bagavathi.Chand & Co. Publisher Sultan Chand & Sons. Inst.Pillai & V. New Delhi Principles of Management Accounting Dr. Publisher S. Schmidgall & James W.Ltd.. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.S. Publisher S. New Delhi.REFERENCE BOOKS: Introduction to Accounting – by T.Maheshwari. Ltd.
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
4 2.6 Room Division budget report 220.127.116.11 Forecasting room revenue 1.4 Hotel statement of income 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .3 Forecasting room availability budgeting for operations 1. UNIT-II REVENUE MANAGEMENT 2.2 1.4.3 Refering budget plans 1.3.2 Estimating expenses 1.3 Room Revenue analysis 1.3.1 Daily operation report 1.5 Room division income statement 18.104.22.168.4.1 2.1.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 Evaluating front office operations 1.7 Operating ratios and ratio standards.1 Establishing room rates 1.2 2.2 Occupany rates 1.3.3 22.214.171.124 Hubburt Formula 1.1 Rule of Thumb approach 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
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.
Social 2.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. deductions allowed . 2. Employee. Working condition. 1. manufacturing process. health and safety measures. surcharge. week. occupier.3 Trade union Act 1926 . expenditure.2 Study of Fixation of tariff for various taxes viz. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Industrial Establishment. adolescent. Tamil Nadu Catering Establishment Act. adult. settlement. lockout. Introduction object of law. Authorities under the act. Definitions:.Scope. worker. award. Public utility service 2. tiles.2 The industrial Disputes Act 1947 Definition:. The Payment of Wages Act 1936. Employer. calendar year. Rights & privileges of regd. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. day. Trade Union.strike. The various laws applicable to catering establishments.4 Security. layoff. Factory Rules for payment of wages. welfare.Wages. retrenchment. workman. Definitions of factory. powers of Inspectors. Registration. luxury.
8 The employees state insurance Act 1948 Scope. conditions & Warranties. benefits.1.1. 3.3 The contract of Bailment Definition. 2. void arrangement. Valid/void contract.what is p. Rights of workers UNIT III 3.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.9 The Payment of Gratuity Act 1972 Scope. Bonus vs. performance Incentive.1 Mercantile Law The contract Act 1872 Definition. obligations and rights of employers& employee. rights. Fixation & Revision of WagesObligation of employers Administrative authorities. illegal agreement. fire insurance/ burgle/ riots/ natural calamities . 2. obligations of employer & employee adjudication of disputes. contribution.1 3. performance (when a communication becomes complete legally) 3. performance right of unpaid vendor 3.2. 2.General principles.6 The Employees Provident Fund Act 1952.10. Contract Regulation (abolition) Act.1. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.4 Law of insurance. Powers of Government 2. Rights & obligations of employer & employee.2 The Sale of goods Act 1930 Definition.1. Short notes on gratuity Trust 2.5 The minimum Wages Act 1948 Scope. Rights & duties of bailor & bailee inn keepers liabilities. Apprenticeship Act. Requirements. bonus in case of new establishments. validity of contract.f.
1.2 5.Meaning & effect.1.1 5.1.3 4.1.4 4. UNIT IV 4. Private Company. Formation Law of Agency : Definition.4 5. 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. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1 5. Public Company The Partnership Act 1932: Definition.Fidelity insurance.126.96.36.199 5. Creation.1 4.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1. Public liability Insurance.1 4.1.1.Meaning & effect.5 4.2 4.5 Types of Organization Company Law 1956: Definition.
File. Clip Arts. Alignment Of Text. Mouse Techniques. Keyboard Techniques. Page Layout View. Indenting Paragraphs.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Increasing And Decreasing Indents. Inserting And Deleting Pages In A Document. 200 M Control In Any View. Outline View. Printing The Text. Header & Footer. Setting Page Margins. Spacing Between Paragraphs. Print Options. Checking Text. Size. Redo. Colour. Tools. Setting Margins. Auto Correct Check Up. Tool Bar Method.Replacing Text. Saving The File To Disk. Closing A File. Opening A Non-Work Document. Character Highlighting. Function Key Techniques. Using Ruler To Set Indents. Undo. Format. Drag & Drop Method. The Sanrus. Redo. Spacing Paragraph Line Spacing. Inserting Pictures/Charts/Files. Justifying Text-Types & Tab Setting. Key Board Method. Magnification.Selection of Fonts. Cut. Spell Check. Full Screen View. Master Document View. Saving The Text. Center. Setting Tab Using Ruler. Deleting Page Numbering. The Grammar Checker. Right. Table Commands Revisited In Detail. Creating And Editing. Deleting Blank Lines. Cut. Paste. Inserting A Page. . Moving And Copying Text. Mail Merge. Page Views. Page Setup. Formatting A Text. View. Paste. Normal Views. Menu Method. Insert. Edit. Paper Size. Print Preview. Undo. Editing Test. The Spell Checker. Page Numbering. Adjoining Page Numbering. Left. Correcting Text. Printing In Landscape Or Portrait Orientation. Changing Type Style. Typing Over Test. Page Formatting.
Editing Data. Creating Subtotals. Auto Correct. Copying. Copying With Tables To Excel. Date 4 Time Entries. Printing Etc. Charting And Mapping The Data. Lists In Excel. Inserting Columns And Rows.Types Of Views- . Working with Ms-Excel Adjusting Width. Entering Series. Font Selection. Formatting Work Sheet. Combining Subtotals And Removing Subtotals. Adding Drawing To The Chart. Data Entry. Print Parameters. Un hiding. Techniques In Printing Excel. Chart Types. Insert The Excel Selected Block Into Word Document. Formatting Work Book. Selecting With Mouse. Opening And Saving Presentations.. Modifying Chart. Copying And Moving. Editing. Default And Changing Default Settings. Sorting A Work Database.Ms Excel The Spread Sheet Spread Sheet An Introduction. Linking Workbook To Workbook. Entering Numbers. Processing With Ms Excel. Printing In Excel. Formatting Data. File Close. Clearance And Replacing Contents Of A Cell. Linking The Chart Of Selected Block Introduction to Power point. Of Excel In Word Dynamically. Why Pictorial Presentation. The Worksheet Selecting Cells And Ranges. Data Handling. Exponentiation And Percentage Operators. Creating The List. Mathematical Operator. Generating. Spell Checking. Deleting The Contents Of A Range Of Cell. Hiding. Starting New Work Book. Sorting The Data. Inserting A Chart. Text. Entering And Editing Data. Power Point Terminology-Getting Into Power Point-Creating. Filling A Text Series With Auto Fill. Sorting. Arranging. Aligning Data. Using Mouse To Create A Formula. Inserting And Deleting Sheets From Work Book. Filling A Number Series. Rearranging Work Sheet Data. Logical Or Comparison Operators. Starting Excel. Entering. Format Style. Creating A Database In Word. Mapping The Data. Charting The Data.
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. Change Font & Size. Master Views.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Pate View. Center. Embossing-Alignment The Text-Left. View Notes. 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.An Overview (Duration . Slide Sorter.Outline View.Management Information Systems . Shadowing.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .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.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Copying and Pasting-Formatting Text. Previewing & Rehearsing-Creating Animated Slides. Slide View.
Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications.Internet and Web Basics -by Ned Snell.Michael Clark Pearson Edition. . T. Bob Temple.
mousse line mousse. veal. Veg/Fruit Carving. pates. cold kitchen and larder plan-layout and Hierarchy. port. Salt Dough. fish and various uses in the kitchen with diagram and weights. 5. balantine. 3. Ice Carving.1 2. UNIT – V 5.1 Receiving and maintaining perishable commodities like crab. terrines. lamb.2 2. galantine and garnishing them preparing of sauces. Issuing and receiving various materials. Preparation of various sausage salamis. salads dressings.VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger. aspic jelly and their uses. Preparation of salads. curer factors to be considered for selecting them. UNIT-IV 4. curing and smoking of various meats. lobster. Butchery. UNIT-III 3. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. other. 1. prawn. placing indent and maintaining stock.1 Non Edible Displays-Butter Sculpture.1 Definition and importance of Garde Manger – Section butchery. Different cuts of poultry. UNIT-II 2. Duties and responsibilities of the head and other staffs. accounting there of.3 Equipments used-charcutiere.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. 2. cold soup. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . Canapés. 4.
The Lardu ctry.6. The art of Garde Manger 7. .
3 2. Short circuit. Calculation of electric energy consumption. Type of lighting-incandescent & fluorescent lamps.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. double phase.4 2.3 1. UNIT-II Electricity-fundamentals of electricity. single phase. Safety precaution to be observed while using electrical appliances. Principles of Bunsen burner.2 1. Comparative study of fuels used in catering industry. Energy sources-heat unit & heat transfer. Organizational chart of maintenance department. current potential difference. fuses. series and parallel connections.10 1. Calculation of account of fuels used in catering industry and its cost factor.6 2.8 1.4 1. . Electric circuit-open & close.5 1. sockets. Type of fuel-calorific value. Liquid petroleum gas-properties Precautions while handling LPG. Energy and their units & relationship.9 1.6 1.5 2.7 2. conductors. resistance power.7 1.9 Electricity-fundamentals of electricity Definition of insulators.11 Role & importance of maintenance department in hotel & catering industries. switches & earthing.8 2. 2. High pressure & low-pressure burners & corresponding heat output. DC & AC. three phase & its importance on equipment specification.2 2.1 2.1 1. Duties & responsibilities of staff in maintenance department.
2.4 4. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .2 3.4 3.13 2.10 3. Various parts in general-preventive maintenance. Water & sanitary system.8 3. closets & pipes. Fire detectors.1 3. Hardness in water. UNIT-III 3. Classes of fire & fire extinguishers. Types of contracts.5 3.1 4. Advantages & disadvantages. Window & central air-conditioning. Compressing type refrigeration system defrosting.14 2. water softening-Base exchange method.3 4. Contract maintenance. Comparisons.11 2. Cold & Hot water system used in hotel & catering industry.6 Preventive & breakdown annual program.12 2. water tap. traps. Energy conservation methods & programmes adapted in hotel. Types of refrigerant units. Fire fighting systems.2 4.7 3. Conditions for comfort unit of air conditioning.11 Refrigeration & air conditioning Basic principle.9 3. UNIT-IV 4.10 2.3 3.5 a) b) c) d) 4. Boiling point & latent heat.6 3. Flushing cisterns.15 Units of light-intensity & utility.
.C. The management of maintenance and engineering systems in hospitality industry.4 Paints and polishes-types & its advantages. Borseink. licenses and caterers.D. Teach yourself-gas electricity Wilmay C.a) b) c) d) e) Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry UNIT-V 5. 4. REFERENCE BOOKS: 1. F. care & maintenance. 5.2 Types of wall finishes. 5. corridor etc. Gladwell 2. Practical maintenance and equipment for hoteliers.W English language book society . 5. J. steps..1 Types of flooring. John weley.B. W.5 Preparation of surfaces & application. Modern maintenance Eleno.3 Types of furniture. 5. Mumbai 3. Miller and Jerome. D. Tasa poxwala sons & co. Blood D.
Group Manpower Ratio. type and uses Recruitment .3 3.Types.2 3.Meaning. Job enlargement.5 Selection . Test .3 2.1 2. UNIT-III 3.1 1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1 3.1 3.4 3.Job analysis.2 2.Hierarchies .Sources of recruitment selection procedures Manpower planning.Types Vertical/Horizontal UNIT-II 2. 2.Application. Right sizing.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Definition and formats Job Evaluation .2.Types.2 3. Job description.2 1.1. Interviews .4 Job Design .1.1. Job enrichment Job Specification . Job rotation. General methods.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .1.
5 4. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .7 4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .10 4.2.6 4.1. Tripartite Arbitration Barriers of collective bargaining Grievance handling .3 188.8.131.52.4.1 3.Culture Change .4 3.1 3.2 3..2. Job satisfaction .8 4.Reasons – effects. Standing Order.1 4.4..Bi-partite.4. House Rules.4.1.3 3.Types & effects.2 3.11 Industrial Relations Trade Unionism .3 3.1.1..2.. UNIT-IV 184.108.40.206.1. UNIT-V . definition Role of trade union in the Indian Scenario Collective bargaining .3 3.9 4.2 3.Methods Role Status Rewards & Recognition .4.5 Types of performance appraisals .2 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1.1 4.Principles .1.3.Industrial Relations Machineries ID Act Wage Settlements .Employees Satisfaction Survey .2.4 4. Interpersonal and group dynamics.(Methods) Performance Rewards .1 3.4.4 3.4.
1.1.3 Personal record. size and diversity.7 Organising manpower through market. Medical.1.1 Definitions 5.4 Employee productivity 5.2 Systems 5.1. PF etc.1. span of control. organizational objective. 5.5.) brief 5.8 Flexible Manpower 5.HRIS (Human Resource Info Syst.1. product and services 5.5 Manpower audit 5.1.6 Other forms like ESI.9 HR Budget . gratuity.1.1.1 Personnel Management 5. leave. technology.
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 .
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. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. . 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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry.
. training. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. Sales Promotion. Direct Sales. 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.advertising agency-media selectiontype of media-sales promotion. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. social responsibilities towards different group.
Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. Mayers. REFERENCE BOOKS: 1. Advertising Management-Rajiv Batra. Marketing Management-Philip Kotler. John G. 4. SHERLEKAR.D. Sharma. . 2. Marketing Management-Rajan Nair.A. 3. Marketing Research-D. Marketing Management – S.
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 .
Café Curtains.1. Composition. Valance. Balance. Size.2 Factors to be considered in selection of window treatment. Cornice.2.4 Principles of Lighting 2. Sewage& tail pelmets.1.2. Venetian. shape.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Bedspread quilt) 2. 2. Rhythm 1. Draperies.3. Sofa Bed. Bed linen.1 Types of Windows treatment. Texture.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Glass Curtains.1 Light and types of Light 2.2. Blankets.1 Types of Bed & Sizes (Zeal Bed.1. Form.1 Light and Light fittings 2.3 Kinds of Light 2.1.1 Uses 1.2 Source of Light 2. Harmony. Direction. Value) of Design (Scale.1 1.2.3 Beds & Bedding Bolsters.1 Design and type of design Elements of Design (Line. 2. Colour.1.5 Lighting for activities 2.2 Windows & Windows treatments Casements Curtains. Fold away Beds 2. .1.2 Proportion. focal point ) Colour and colour scheme 1.1.2 Principles 1. Extra Bed. Blinds-Roller.
3 Fabrics & Commonly used fabrics 3. Washable.1. Needle punched Carpets. Glass Wall Covering. Axminster.2. Fitted) 4. Anaglypta.3 Care & Maintenance 3.(Tufed.220.127.116.11.2.2. Oriental) 3. Metal wall covering) 4.2.1. Free standing. Brussels & Cords.1.3 Soft furnishing 3. .1.(wilton.Care.1. Lincrusta.1Woven . Uses.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1.1 Carpets 18.104.22.168.1 Classification of Fibre 3.1 Types of Carpet 3. Electro statically flocked carpets) 3.3 Care & Maintenance 4.1 Types of wall papers – (Spongeable. Wood Panelling. UNIT IV 4.2Non-Woven .2 Uses & Disadvantages 3.2 Fabric & Fibre 3. Flock. Loose covers.1 Types of furniture – (Built-in.2 Selection.2 Wall & Wall Coverings Wood chip.1.2 Major Furniture woods & uses 4. pile bonded carpets.1 Curtains upholsteries. Wood grain.1.1 Furniture & Fittings 4. Care & Uses 4. Cushions 3.2 Bedspreads selection .2 Types of Construction 3. Rubber & Plastic Mattresses) UNIT III 3.
Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1 Flower Arrangement 5.4 Equipment. Wedding Reception. Hostel. Rules & Steps to be followed in flower arranging 5.3 Advantages & disadvantages 4. Birthday Party. Allen 3) Hotel.3.1. New Year. Pongal. Free Style. types & functions Theme Decoration – Christmas.2.4. College Annual Day.1 Principles of Flower Arrangement 5.2 5. Brason & Margraret Lennox .3.3 Accessories.3 Uses.2 Purpose 5.3 Floor & Floor Covering 4.1. Western. Diwali.1 Composition 4.2 Types 4. Advantages & disadvantages Unit V 5.3 Types of Flower Arrangement – Japanese.3.1. Care.1. Traditional 5. Hospital House Keeping – Joan C. Onam.
Safety and Hygienic procedures followed in food production department . organization structure of food production department – duties and responsibilities of personnel 7. Medium and large Hotels. Different. 8. Types of plans in Hotel 6. Milk Products and meat) 4. 2. Preparation of ingredients. Types of Fuel.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. 2. Aims and Objective of cooking food. Unit – II 1. Equipments and utensils used in food production department 5. 3. Points to be considered while selecting raw materials (Veg. Methods of cooking. Organization structure of small. 6. Preservation and storing methods of raw materials and cooked food items 9. Evolution of catering Industry and Brief Description of different types of catering Establishments. 4. 5. Catering as a career and job prospects in the Industry 3. Menu – Definition (Menus followed in various catering Eastablishments. Introduction to Hotel Industry and Various Department in Hotel and their functions.
Western culinary terms . Crockery and Glassware used in food and beverage service department. Importance of front office department 2. 3. Unit – IV 1. Organization structure of front office department and their duties and responsibilities 3. Types of rooms and their reservation & Cancellation procedure 4.Unit –III 1. Types of service 6. Organization structure of food & Beverage Service Dept. Organization structure of housekeeping dept. and responsibilities of personnel. Importance of housekeeping department 5. 4. Cleaning Equipments and agents used in Housekeeping dept. Importance of food & Beverage Service Department 2. Different types of cutlery. Attributes and attitudes of good waiter. duties and responsibilities of personnel 6. 5.
New Delhi) 3. Theory of Cookery – Krishna Arora (Frank Brothers & Company . Fish – 3 Varieties 7. Bread REFERENCE BOOKS: 1. Modern Cookery for Teaching and Trade – vol. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Fried rice _ 3 Varieties 4. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. I & II – Thangam E-Philip (orient Longman publications) 2. . Chicken – 3 Varieties 8. Cutlets & French fries 9. South Indian Dishes – 5 Varieties 5. Plain sponge 10. Pulao – 5 Varieties 3. Graw Hill Publications). Soup 5 Varieties ( Indian.Unit –V 1. North Indian Gravy _ 2 varieties 6. Chinese & Continental) 2.
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