This action might not be possible to undo. Are you sure you want to continue?
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.
Hotels. 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 . Motels. Rail. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Sank bars.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Resorts. Sea Catering. Private hospitals. o Management’s expectations. Airlines. Mobile. Pubs. Fast food restaurants. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Restaurants. discotheques. Parlors.
Silver Room or Plate Room – Layout & Equipment & Use. French/American 2. relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. 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 .
Computerized . Cocoa Ø Refreshing – Aerated. manual. Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K. Basics of Room Service 5.3. Basics of Banquets. Indian Thali / Leaf Service 4. Tea. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.T. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee.O.
prevention of cross contamination. Ø General Layout of Kitchen in small. Why proper hand wash is essential. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. medium and large Hotel Ø Different Equipment used in Production – Light. cutting board sanitation. Ø Moist heat. Types.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. colour coding of boards. thawing – safe ways. dish washing machine. Ø Kitchen Hygiene – Standard sanitation operation procedures. vegetable disinfections with chlorine. calibrating and various types. use of disposable gloves. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. FIFO. reheating and cooling. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS . advantages and specifications. Heavy Ø Safety procedure in handling Equipment. triple sink method of washing. holding temperature. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. Deep freezer. equipment sanitation. Date coding. Ø Oil as Medium with examples. storage-dry and wet. record keeping. Medium. Ø HACCP temperature standards – Cold storage. temperature danger zone. blanching. controlling Infectious diseases. use of thermometers. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. Ø Personal hygiene – Food safety standards for employees. UNIT-II Aims & Objectives of cooking food.
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. UNIT-IV SELECTION.Classification . effect of heat on vegetables. -Texture of food. CLASSIFICATION.Recipes for mother sauces .Classification with examples. Beef) Ø Poultry MISE-EN-PLACE. Sauces. . CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb.classification. and cuts of vegetables. Veal.Classification. pigments. Components Accompaniments & Garnishes – Definition and 10 examples in each.Mixture of Ingredients.Derivatives – 2 examples in each . Port.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Preparation of Ingredients..
Hyderabadi. e. c. Kerala & Tamil Nadu. Goa. b. d. Maharashtra. Bohri. South. Moghalai. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. Andhra Pradesh. Brahmin . Karnataka.UNIT-V Introduction of regional cuisine (North. Chettinad Specialty Indian Community cuisine: . d. Rajasthan. b. Punjab. Dum-Pukth. Bengal. Jain. Gujarat.a parsi.a. Specialty Indian Cuisines: .
) DEMONSTRATION & PREPARATION STOCKS i. CUTS OF VEGETABLES: Julliene.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. Bechmale( Mornay. Veloute(Supreme. ) v. Fruits. Allemande. Italienne. parsley. Vegetables. CUTS OF FISH : Fillet.Mignonette. Charcutiere) iii. Hollandaise (Paloise. Darne. iii. . Paysanne. Espagnole( Madeira.Pork & Beef. Macedoine. Mirchi-Ka-Salan / Bagara Baingan 3. sauce) ii. Cubes.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large.Concasse. Dum-Ka-Murgh 4. ii. Paupiette. Goujons. i. DEMONSTRATION: i. CUTS OF MEAT (Lamb.Shred. Double-Ka-Meetha . White Stock ii.Supreme. Fish Stock iv. Troncon. Identification of Raw Materials.Mirepoix. Tomato(Creole.CUTS OF POULTRY & JOINTING OF CHICKEN iv. Brown Stock iii. Herbs. Delice. Dices. Hyderabad 1. Fish. Gosht Briyani 2.) iv. Boorani Raita 5. Bearnaise) vi.Jardiniere. sauce. Vegetable Stock Sauces Basic mother sauces with 2 derivatives.
Lassi 2. Machli Amritsari 5. Samba Soru (Red Pounded Rice) 2. Vangi Bath 3. Nei Choru. Goan Fish Curry 5. Kashmiri Pulao 2. Avial 3. Adrakwala Murgh Maharashtra 1. Dahi Shorba All Varieties of Chat Items 2. Pudina Pulao 6. Mutton Kolapuri 4. Mutton Roganjosh 3. Rajma Gogji 4. Gajar – Ka-Halwa Kashmir 1. Kahmiri Khameeri Roti 5. Aloo Paratha Makkai-Ki-Roti 3. Puran Poli . Ada Pradaman Punjab 1. Paneer Makhni Dal Makhani 4.Kerala 1. Erucherry 4. Meen Moilee 5.
que. Comment preparer un plat Les Couleurs ( Ref to Page 82) .55) Les villes touristiques en France. quand. ou’ Ø Les pronoms toniques : moi. de Votre pays (Ref to Page 13.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. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. pouvoir vouloir Ø Interrogation : qui . quand. faire. toi etc Ø Le passe’ compose’. partire. venire. sortir. ou Ø Les pronoms relatifs simples : qui. que. 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.
Gwyneth fox. 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. Linguaphone Institute. Penguin to functional English. Collins Cobuild English language Dictionary. REFERENCE BOOKS: 1.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. ed. place of picnic and sigh seeing – preparing speech. Impact. rosamund moon & penny stock . Peter watey jones. penguin 3. thing.. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. London 1970 2. Middlesex 1983. hotel reservation food. English Course.
Laying up of table for various meals and menus 7. Taking orders 10. Laying & relaying of table cloth 6. Sugar pot. Forks. Presenting & Settling of bills (Cash & Credit) 13. Arrangements of side board 5. Familiarisation and handling of Equipment’s 2. Methods of cleaning and upkeep of silver. Silver service & Clearance course by course 11. Service of Non-Alcoholic beverages 12. Receiving the guest (Procedures) 9. Coffee pot. and other small equipment’s 3. Tea pot. 14. Burnishing 4. polishing methods silvo.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. 1. Arrangement and Carry of Room Service Trays. Frilling .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. Different type of Napkin Folding 8. Drawing of various types of spoons.
Daily cleaning UNIT-V H. Spring cleaning 3.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . 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. Guest floor operation 2. Weekly cleaning 2.K & F.
Ø Registers maintained in department Ø Safety and security .
Rack Rates.I. Groups. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.P) Knowledge of.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings.. Ø Knowledge of Traiff Basis of charging. V. Rates offered Maintain and Use of the Guest Information Directory.I. 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. Tariff fixation.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. V. Ø Receiving and registering the Guest. Ø Baggage handling procedures Ø Front office cashiering procedure. Pre registration activity.P. 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 .V.I. Using the guest History System.
1 Lobby. Cleaning of various services Metal – Brass.1 Bed making – Morning attention.) 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.1 working individually 3.2 Room cleaning 6. Theatres etc. floor. wood) 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. Identification of cleaning tools and cleaning agents 2.3 Mopping 2. Bus. Stainless steeel. Public area cleaning 7. Train.3 Bath room cleaning 6.2 Sweeping 2. star case. chrome. ceramic.5 Polishing (Metal. wooden furniture. corridor.3 Periodic cleaning 5.6 Vacuuming 2. glass. upholstered surface. Organizing cleaning 3.3 working in groups 4.. laminates.4 Room inspection 7.2 working in teams 3.7 Spot cleaning 3. cleaning 2. Cleaning frequencies 4.1 Dusting 2.1 Daily clening 4. evening attention 6. earthen ware. floor surfaces. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. porcelain. plastic. 6. Guest room cleaning 6.4 Scrubbing 2. dinning hall .2 Weekly cleaning 4. reception.
5. R.K. BHATNAGAR : FRANK BROS & CO.By Dr. 4. Singh HOTEL. III Edition .2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. Preparing Housekeeping register and reports REFERENCE BOOKS 1. First Aid procedure 9. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. BARDI : JOHN WILEY & SONS. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. INC : II Edition – 1996. 7. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. : 2005 2.K.8. 3. Fire prevention procedure 10. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6.
Rasmalai 5. Doi jhol 2. Samba Soru 8. Sea food rice 2. Kozhi Rasam 2. Macher Matha Moonger Dal 4. Ghee Bath 3. Uralai Roast 5. Xacutti 4. Gulab Jamun Tamil Nadu 1. Mutton Vindaloo 3. Yeravaruval 3. Goa Fish curry 5.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Chicken Chettinad 4.By Sudhir Andrews - Bengal 1. Macher jhol. Bibinca Breakfast Menu . Veg. Beans Usili 6. Sambar 7. Pusanikai Halwa Goa 1.
Medu vadai / sambar vadai / curd vadai / masala vadai 6.1. Bread butter / jam / marmalade / toast 8. Idli / dosa / uthappam 2. Pongal / sambhar / chutney (3 varieties) 3. Kitchadi (rava) 7. Egg (all varieties) . Poori bhaji 4. Aloo paratha 5.
I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Hardware. file-types of files. Software. Origin and history Various types. record. Memo. Field. Operating Application (higher Level Languages/Utility). Real time clock. Input & Output devices Storage devices. Same structure. CGA Card KEYBOARD OPERATION Special symbols. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages. Date) Width. Dbase III plus. ASCII Code Ports (Serial & Parallel). Special Keys. Clock Speed. Manipulating date. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Naming field. Types (Character. . Logical. Creating database file. Numerical. Binary terms. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. Control cards. Advantages and disadvantages. Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. Chips.
display all / display. Rename in a file. Exercise-X Search. Skip.Microsoft Corporation . Global replace and Change. Exercise-XII Label Creating. Exercise-IX Indexing. Calling directory in Dbase. generating and printing a report form. Printing. Insert and recording in a field. using. Copy a structure. Manual of Dbase III plus. Append. Browse. REFERENCE BOOKS: 1. Display a memo. Sorting. Viewing data. Display Status. Delete / erase a file. Del. 2. Inserting Field. 3. Locate and continue. list. Display structure.Modify Structure. of any field. Retrieve the structure created in Exercise-I. 4. Save. Append. Pak. Taxali.. MS-OFFICE. Changing the type of width etc. Deleting Field. Quit. Exercise-XI Create a database file with name. Generating & Printing tale. Exercise-XIII Creating. Changing default drive.K. del). Edit Record (backspace. Moving between Records. display. Saving a memo. Exercise-VIII Use the following commands-Goto. Edit. DBASE III Plus Made Simple-R. Entering a memo. Enter data. Understanding Dbase III Plus by Alan Simpson. Append.
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.. future proche.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. Ceux. conse’quence.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . passé. but) Ø Quelque chose – ne …. cause. Grammar Ø Enchainement des ide’es (opposition. celle. 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. recent Ø Pronoms de’monstratifs : celui.
some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . an the . few.III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a.
.Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.
table cloths. 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. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. Ø Location.Classification of linen Ø Items classified as bed linen and bath linen. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . bed spreads. pillow slips. towels & bathmats.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen.
weighing. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. ironing: -express and normal) Ø Collection and delivering laundry Ø Care and laundering guest articles Ø Advantages and disadvantages of – off premises and on premises laundry . hydro-extraction. transportation. airing & storing. spotter. conditioners. transfer and use). spotter cum presser. loading washing. sour. valet runner. bleaches. rinsing. starching. laundry clerk. tumbling. built soap detergents.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. Ø Stages in wash cycle (flush-suds-bleach. sorting.UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. [Calendar/steam press] folding. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. enzyme action detergents. dry cleaning supervisor. arrival. rinse and sour & soft-extract. shift-in-leader. washing. unloading. finishing.
part settlement of in house guests Ø Account maintenance: Charge purchase.Floor limit. Accounttransfer. Encashment of Foreign Exchanges. Ø The role of the night auditor Ø Cross . House limit. dully automated Ø Credit monitoring . Cash advance.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Accounts allowance. 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.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.Automated. Account Correction.
design. freestyle) Ø Principles of flower arrangement. Japanese. 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.Ø Balance all departments Ø Verify room rates Ø Verify No. rhythm. scale. Room key Security system . texture. 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. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western.
Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.6 Vacuuming 2. Fire.4 Scrubbing 2. suicide.2 Working in teams 3.5 Polishing (metal. 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. wood) 2.2 Weekly cleaning 4.7 Spot cleaning 3 Organizing cleaning 3.3 Periodic cleaning .1 Daily cleaning 4. Robbery.1 Dusting 2. Bomb threat. Death. floor.2 Sweeping 2.1 Working individually 3.3 Mopping 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 Working in groups 4 Cleaning frequencies 4.
Morning attention.1 Metal – brass. Hotel Front Office Management Front Office Proceedings James A. furniture and fixture. plastic. 2. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. turn away) REFERENCE BOOKS: 1. amendments.1 Bed making . cancellation. floor – cement. ceramic.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. staircase.4 Room inspection 6. porcelain.t. Kasavana Richard M. glass. • Improving the conversational skills and mannerism. chrome. e.c.3 Bathroom cleaning 6. Evening attention 6. carpet) 6 Guest room cleaning 6.5 Cleaning of various surfaces 5. • Forecasting of rooms • Taking reservation. Bardi Michael L. • Etiquettes body language. earthen ware. Brooks Ahla .2 Room cleaning 6. VIPs through role play • Extempore for polite speaking. stainless steel. corridors. mosaic. wood. restaurants. processing reservation • Receiving & registering of F I T groups crew. grooming and greeting • Situations handling (over booking room change. laminates.
traditional dishes.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. Thickening Agents (Coconuts. Menu. Different sections-pantry. froidsalads and salad dressing. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. sandwiches. . chaud. Green III. White IV. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. Buffet Menu. Besan Flour. creating ambiance. Cashew nuts. Khus Khus. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. Nellai. types of equipment’s methods of presentation. Lunch. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. salads. Rice Flour) II. Cold food preparations and presentation-hors d’oeuvres. Study on the following cuisines with importance given to choice of ingredients. aspic. Thai and English cuisines. specific methods of cooking and accompaniments. High Tea & Dinner.Breakfast. and its working.
Environment hygiene – site location. cyclic menus. Detail study of the following in regard to planning a menu. Off Premise Catering. Onam. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. Railways (Base Kitchen. Ease of Preparation. High tea & Dinner. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Birthday. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . New year. Galantine. transport and method of cooking. storage pots and pan wash and ancillary areas.Format and its purpose. forcemeat. Pantry Car. Ballantine. Lunch. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Festivals like X-mass. Pre preparation. Menu for Diwali. Industries Parameters for Quantity Food Production Types of Indents. ventilation. Theme. Sports Meet. Mousse. staffing equipment.purchase. lighting Water supply. stores. Buffet Menu – Breakfast. plumbing walls tiles and ceiling. Conversion of recipes for quantity Food Production. Design and layout for kitchen-work flow allocation-workspace. Hotels. Cost. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Ease of Service Incorporation of leftovers. different occasions: Marriage. Hospitals. Terrines. Principles of planning a menu. Reception. Types of menu. receiving. Salami and sausages.Cold cuts-pates. Transport Catering: Airlines. preparation sale Food Costing and Cost management . structure. Buffet presentation menu and types of food.
store ledger. inventory taking – par stock.Standard purchase specification Yield testing Inventory. bin card. Portion control FIFO . buffer stock lead-time. bin cards.
the students will have a knowledge about the Banquet department and its function. Specialisation of Off .premises catering to be . Ø Banquet function prospectus . Addressing & preparing toast and order of service. Calculating space for set up of tables. PA system. Slide projectors./Lunch Dinner). Off-premises Catering (Out catering) . Planning for a cocktail dinner staffing – arranging the buffet centre /counters. layout.Layout of a Banquet Department – Duties and responsibilities of each staff. Banquet Introduction Ø Organization structure .Secretariat service.format and purpose Ø Compiling & making special Banquet menus. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. Multi media projector. (OHP. Kaleidoscope . flipcharts. Audio visual aids.F. Allotting stations. Formal Functions Ø An introduction .Booking and organisation of formal functions to include – facilities offered .Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail.Tabling seating arrangements.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. conference menus and state banquets.
Cutlery.Interior decoration etc.Taking order for Gueridon Service .Selection and Purchase of Equipment . Planning for a Bar will also be discussed at the end of the unit.Furniture and Furnishings . Crockery and Glassware's .Explanation of a few dishes involving work on the Gueridon (Crepes suzette. Ø Gueridon Service .The Gueridon (lay out diagram) – An introduction to carving .Sequence of service .Bar Equipment's .UNIT-II BASICS OF MENU ENGINEERING.Allocation of Area .Special Equipment's used .Linen ware . 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 .Atmosphere .General points to be remembered while serving from a gueridon . .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.Care & Maintenance of equipment .Introduction Ø Introduction .Designing of Bar . Steak Diane) Ø Planning of Bar .
Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage.Ø Floor. Walls and Ceilings Ø Design development Ø Heating. They know about the various control tools. and methods of control. Various bar procedure and the legal requirements for bar and discussed. 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 .
L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen.size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.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 .
Basic concepts of Microwave Cooking Essential compounds. grater. waster compactor unit. distribution area..unloading dock.Refrigerator storage (Storage freezer. Shredder. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Refritos) Italian (Pizzas. and how it operates-Advantages & disadvantages -Application. Processing Freezers. lasagne. mechanical & mobile devices.Receiving station . Vegetable slicer. Record keeping. counter top blenders. Receiving procedures . 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. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. Buttitos. S/W. Milk) Rotary toasters etc. enchiladas. Ravoli ) American (Burgers. vending machines (Coffee. Coolers.
marmalade. candied and glazed fruits. wines. Sanitation and health. Principles of Food Preservation. Food Preservation by irradiation-Alpha. meat. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. cider. Importance of Preservation. Food Preservation by use of low temperature-freezing and refrigeration. ale.III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. aseptic canning. Food Poisoning. Drying equipments-Hot air drier. food Infection. Pickled Meat. artificial drying. Unit-II Food Preservation by use of high temperature-sterilization (canning. sundrying. preparation of yeast starter. Sauerkrant. drying by contact with heated surface. fish. (Definitions and two examples for each topic). . Food Intoxication. dehydration of vegetables. hot packing) pasteurization and blanching. vinegar making. beer. egg and milk. jelly. Beta & Gamma radiations. food Spoilage. Olives. sweetened condensed milk. pickled fruits and vegetables. fruits. vinegar. jam. Food Preservation by sugar concentrates-concentrated but moist. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation.
Unit-V Food additives and chemicals..Ltd. Food Microbiology-Frazier. leavening agents. Preservatives-Organic acids & their salts. spices & condiments Antibiotics and other chemical preservatives. Definition. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. Asia Pacific Business Press. Acids. wood smoke. functional characteristics of chemical additives. New Delhi. Delhi. Bases & their salts. Food Processing and Preservation-B. Sivasankar. Prentice Hall of India Pvt. . inorganic salts. Packaging & Labeling.
IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses. trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.parfait. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .
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 .
. & Turtion N. English for competitive exam R.REFERENCE BOOKS: 1.B. Heaton J. Macmillan Publishing company 2.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry. Bhatnager .
diabetic patients. excessive intake. sports persons fat free. Growth. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. fats. Ø Basic nutrients. various methods of food preservation. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. RDA. prevention. Irradiation deep-freezing. deficiency diseases. Various Diet Ø Safety regulation. Digestion and absorption of food Unit – IV Nutrition and healthy eating. high fiber. Role of Microbes in food preparation Beneficial effect – Economic importance. Harmful effects-Food poisoning. chemical preservatives. Sources. their sources. minerals and vitamins. Temperature conditions. Ø Balanced Diet. Time. five food groups = balanced diet for . harmful effect Ø Food adulteration. first aid & Hygiene Unit – I Microorganism – Moulds. proteins. water and fiber. Laws to prevent. functions.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305) OBJECTIVE: By completion of these units the student will have the Knowledge of Ø Micro-organism. digestion. Moisture. canning and sterilization use of preservatives and their standards. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. its beneficial effect. . yeasts Bacteria – Types. Growth pattern and control.
Accidents. general health and fitness. carbohydrates. Hygienic storage of food personal hygiene. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay.B Publisher New Age International Ø Food Science by S.Rajagopal Publisher New Age International . Lakshmi.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. prevention and first aid. product development= chemistry in kitchen PH and water. MV.Factors affecting the nutritive value of food. proteins.Mudambi 2005 & Shalini M. Lipids. Hygiene HACCP.R. color-coding. R.Swaminathan Publisher Papco.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. provision of safe food. food hygiene. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation.Mudambi. Emulsions. Ø Fundementals of Food and Nutrition 2001 by Sumathy.
Identification Of Fabrics 9. Guest Accounts. Stain Removal 10.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1. 6. Laundry 8. Paging 4. Preparation Of Night Audit Reports. Folios. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Theme Decoration – Birthday/Conference/Festival/Regional . Flower Arrangement 7. Handling Of Telephone And Telephone Mannerism 3. Taking Down Messages In The Message Slip For The Guest 2.
II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR. POTTATO VARUVAL PAPAD PICKLE RAVA KESARI MENU 3 LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS MENU 4 DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN .IV SEMESTER FOOD PRODUCTION PRACTICAL.
RED MAKHANI GREEN MENU 5 JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA MENU 6 VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON MENU 7 CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI MENU 8 STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA .
MENU 9 SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA MENU 10 ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING MENU-11 COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL MENU 12 MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE MENU 13 CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES .
POMMES DE TETRE ANNA HONEY COMB MOULD MENU 14 GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING MENU 15 WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE MENU 16 PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE MENU 17 MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM .
composition. types. flour test.III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich. PH value. WAP of flour. function and its uses. gluten.functions and its uses in bakery UNIT.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. Ø Yeast.description and uses Oven.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. 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. lean. activity.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.elementary knowledge. effect of over and under fermentation Ø Eggs. high ratio.
C. marzipan.introduction Ø Types of icing-butter. fudge. very hot.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. royal. NewDelhi. [hot. Bangalore] Ø Practical baking.C Dubey [ S. medium] Ø The oven temperatures for baking rich and lean cakes.Dubey F-10/5. Mathew[ vasan book depot. REFERENCE BOOKS: Ø Basic baking science & craft by S. marshmallow. Bangalore . UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing .sultan Ø New complete book of breads.] Ø Beautiful Baking.M. Ø Gum paste Ø Oven at different temperatures. Newyork] Ø Baking made simple. glaze.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company. chocolate.Bernard clayton[Fireside Rockfeller center. malaviya nagar.
V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408) MENU-1 JAM TART ORANGE MUFFINS CHECKED BISCUITS MENU-2 VEGETABLE PUFFS MADELINES CAKES COCONUT BISCUITS MENU-3 MILK BREAD PRALINE FINGER APPLE PIE MENU-4 BREAD ROOLS PALMIERS SAND CASTLE MENU-5 RAISIN BREAD CHICKEN-VOL-AU-VENT CREAM COOKIES .
MENU-6 SWISS ROLL GARLIC BREAD FIG PIN WHEELS MENU-7 BURGER BUNS BLACK FOREST CAKE CHEESE STRAWS MENU-8 CROISSANT CHOCOLATE CAKE NAN KHATAI MENU-9 COCONUT PUFFS YULE LOG MELTING MOMENTS MENU-10 DANISH PASTRY PLUM CAKE VARKI MENU-11 PIZZA FRUIT CAKE BANANA FLANS .
MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .
• Define cost.Advantages – Preparation of Trial Balance. • Identify the need of final accounts. • Demonstrate how to journalise and post accounting entries. Final Accounts – Need .Difference between Trial Balance and Balance Sheet – Trading Account.Advantages – Journal entries –Ledger. • Demonstrate How to enter Trial Balance. • Define double entry system. • Describe the advantages of double entry system. • 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.The Accounting function in the Hospitality Industry. • 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. UNIT-II Trial Balance – Meaning .Definition . concepts and function of accounting. Double Entry System . • Describe the meaning and advantages of Trial Balance. UNIT-I Introduction to Accounting – Meaning – Concepts . costing and cost accounting. • Describe ABC Analysis.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) .
Definition of Cost .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) . Methods of Inventory Valuation .Perpetual Inventory and Periodic Inventory – ABC Analysis.Scope and Advantages of Costing – Preparation of Cost Sheet.UNIT-III Hotel Cost Accounts .Costing. UNIT. Sales Budget. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Cost Accounting . Cost Concept pertaining to Hotel Industry (Food Cost Percentage.
Ltd.S. of the AHMA Cost Accounting – R. .Chand & Co.Pillai & V. Publisher Dicky’s Enterprises.Maheshwari. Publisher Sultan Chand & Sons. Ltd. Mumbai. New Delhi.Damitio Edn.N. New Delhi Principles of Management Accounting Dr. Publisher S. New Delhi.REFERENCE BOOKS: Introduction to Accounting – by T. Inst.Chand & Co.S. Publisher S.. Schmidgall & James W. Grewal. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha.N. Bagavathi. Hospitality Industry Financial Accounting – by Raymend S.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
4.4 2.4.3 Room Revenue analysis 1.3.3 2.4.2 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. UNIT-II REVENUE MANAGEMENT 220.127.116.11 Daily operation report 1.1 2.7 Operating ratios and ratio standards.6 Room Division budget report 1.2 2.4 Hotel statement of income 1.2 Estimating expenses 1.5 Room division income statement 1.3.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Establishing room rates 18.104.22.168 Rule of Thumb approach 22.214.171.124.3.3 Forecasting room availability budgeting for operations 1.3 Refering budget plans 1.2 Hubburt Formula 1.2 Occupany rates 1.4 Evaluating front office operations 1.1 Forecasting room revenue 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.
manufacturing process. Trade Union. lockout. tiles. adult. expenditure. workman. day.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Introduction object of law. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. layoff. adolescent. week. Working condition.4 Security. Registration. Definitions of factory.Scope. 2. retrenchment. Social 2. luxury. Definitions:. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. Authorities under the act.2 The industrial Disputes Act 1947 Definition:. The Payment of Wages Act 1936. Industrial Establishment.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. Rights & privileges of regd.strike. Public utility service 2.Wages. award. settlement. calendar year. health and safety measures. Employee.3 Trade union Act 1926 . worker.2 Study of Fixation of tariff for various taxes viz. deductions allowed . surcharge. Factory Rules for payment of wages. Employer. powers of Inspectors. occupier. 1. welfare. Tamil Nadu Catering Establishment Act. The various laws applicable to catering establishments.
2. obligations and rights of employers& employee. Contract Regulation (abolition) Act.1.General principles.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. benefits. Valid/void contract.5 The minimum Wages Act 1948 Scope.6 The Employees Provident Fund Act 1952.f. 2.4 Law of insurance. Rights of workers UNIT III 3.1 Mercantile Law The contract Act 1872 Definition.10. 2. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. illegal agreement. Bonus vs. Short notes on gratuity Trust 2. performance Incentive.1. performance (when a communication becomes complete legally) 3.1. performance right of unpaid vendor 3. void arrangement. Apprenticeship Act.1. Rights & duties of bailor & bailee inn keepers liabilities. Fixation & Revision of WagesObligation of employers Administrative authorities.3 The contract of Bailment Definition. fire insurance/ burgle/ riots/ natural calamities . obligations of employer & employee adjudication of disputes. rights. bonus in case of new establishments. Rights & obligations of employer & employee. 2. Powers of Government 2.8 The employees state insurance Act 1948 Scope.2 The Sale of goods Act 1930 Definition. conditions & Warranties. Requirements.9 The Payment of Gratuity Act 1972 Scope. 3. contribution.what is p. validity of contract.1 3.
6 Consumer Laws The Consumer protections Act 1986 Applicability.1.1.1.Meaning & effect.1 5.3 4.2 4.5 4.4 5.1 5.4 4.2 5.1.1 4.Fidelity insurance.1. Private Company.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 5.1 4.1. Public liability Insurance.5 Types of Organization Company Law 1956: Definition.1. Formation Law of Agency : Definition. UNIT IV 4.1. Public Company The Partnership Act 1932: Definition.1. Creation.Meaning & effect.1.3 5. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .
Insert. The Sanrus. Undo. Printing In Landscape Or Portrait Orientation. Page Layout View. Edit. Colour. Spacing Between Paragraphs. Right. Creating And Editing. Cut. Closing A File. 200 M Control In Any View. Tools. Using Ruler To Set Indents. Key Board Method. Center. Header & Footer. Normal Views. Page Setup. Editing Test. Print Options. Correcting Text. Paste. Justifying Text-Types & Tab Setting. Alignment Of Text. Table Commands Revisited In Detail. Page Numbering. The Grammar Checker. Printing The Text. Master Document View.Selection of Fonts. Inserting And Deleting Pages In A Document. Inserting Pictures/Charts/Files. Saving The Text. Setting Page Margins. Function Key Techniques. Saving The File To Disk. View. Page Views. Menu Method. The Spell Checker. Checking Text. Spacing Paragraph Line Spacing. Spell Check. Increasing And Decreasing Indents.Replacing Text. Keyboard Techniques. Cut. Clip Arts. Deleting Page Numbering. Opening A Non-Work Document. Setting Margins. Outline View. Magnification. Inserting A Page. Character Highlighting. Formatting A Text. Deleting Blank Lines. Page Formatting. Redo. Typing Over Test. File. Mail Merge. Left. Indenting Paragraphs. Auto Correct Check Up.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Paper Size. Moving And Copying Text. Mouse Techniques. Size. Adjoining Page Numbering. Tool Bar Method. Print Preview. Paste. Setting Tab Using Ruler. . Full Screen View. Changing Type Style. Drag & Drop Method. Redo. Undo. Format.
File Close. Of Excel In Word Dynamically. Inserting Columns And Rows. Working with Ms-Excel Adjusting Width. Spell Checking. Format Style. Copying. Charting And Mapping The Data. Why Pictorial Presentation. Logical Or Comparison Operators. Combining Subtotals And Removing Subtotals. Data Entry. Power Point Terminology-Getting Into Power Point-Creating. Linking The Chart Of Selected Block Introduction to Power point. Sorting A Work Database. Mathematical Operator. Print Parameters. Entering Numbers. Filling A Number Series. Copying And Moving.Types Of Views- . Processing With Ms Excel. Data Handling. Default And Changing Default Settings. Un hiding. Creating Subtotals. Date 4 Time Entries. Creating A Database In Word. Starting Excel. Clearance And Replacing Contents Of A Cell. Printing In Excel. Filling A Text Series With Auto Fill. Opening And Saving Presentations. Text. Lists In Excel. Linking Workbook To Workbook. Mapping The Data.. Chart Types. Using Mouse To Create A Formula. Arranging. Font Selection. Inserting And Deleting Sheets From Work Book. Auto Correct. Exponentiation And Percentage Operators. Sorting The Data. Rearranging Work Sheet Data. Entering And Editing Data. Insert The Excel Selected Block Into Word Document. Selecting With Mouse. Adding Drawing To The Chart. Editing Data.Ms Excel The Spread Sheet Spread Sheet An Introduction. Sorting. Hiding. Editing. Charting The Data. Entering Series. Formatting Work Sheet. The Worksheet Selecting Cells And Ranges. Modifying Chart. Starting New Work Book. Formatting Work Book. Techniques In Printing Excel. Printing Etc. Generating. Copying With Tables To Excel. Inserting A Chart. Deleting The Contents Of A Range Of Cell. Aligning Data. Creating The List. Entering. Formatting Data.
Management Information Systems . Pate View.Outline View. Master Views. Change Font & Size.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . 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.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of 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. Shadowing. 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. Previewing & Rehearsing-Creating Animated Slides. Slide View. Slide Sorter. View Notes. Embossing-Alignment The Text-Left. Copying and Pasting-Formatting Text. Center.An Overview (Duration .Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .
Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .Internet and Web Basics -by Ned Snell.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.Michael Clark Pearson Edition. 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.
cold soup. Duties and responsibilities of the head and other staffs.3 Equipments used-charcutiere. cold kitchen and larder plan-layout and Hierarchy. Ice Carving.1 2. Issuing and receiving various materials. UNIT-III 3. Butchery. other. Different cuts of poultry. aspic jelly and their uses. port. 3.1 Receiving and maintaining perishable commodities like crab. veal. pates. 2. Canapés. Salt Dough. lamb.1 Non Edible Displays-Butter Sculpture. curer factors to be considered for selecting them. balantine. 5.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. UNIT-II 2. 1.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. terrines. salads dressings.2 2. Preparation of salads. mousse line mousse. 4. Veg/Fruit Carving. lobster. fish and various uses in the kitchen with diagram and weights. accounting there of. curing and smoking of various meats. UNIT-IV 4. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . placing indent and maintaining stock. prawn. Preparation of various sausage salamis.1 Definition and importance of Garde Manger – Section butchery. UNIT – V 5. galantine and garnishing them preparing of sauces.
The Lardu ctry. The art of Garde Manger 7.6. .
fuses. Organizational chart of maintenance department. current potential difference. DC & AC. Energy sources-heat unit & heat transfer.9 1.10 1.2 1.9 Electricity-fundamentals of electricity Definition of insulators.11 Role & importance of maintenance department in hotel & catering industries. Electric circuit-open & close. Short circuit. High pressure & low-pressure burners & corresponding heat output.7 2.6 2. switches & earthing. conductors. UNIT-II Electricity-fundamentals of electricity.3 1. Comparative study of fuels used in catering industry.4 1. single phase.1 1.8 1.1 2. Type of lighting-incandescent & fluorescent lamps.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.3 2. sockets.7 1. . series and parallel connections.5 2.5 1. three phase & its importance on equipment specification.4 2.8 2. Energy and their units & relationship.2 2. Duties & responsibilities of staff in maintenance department. Calculation of electric energy consumption.6 1. resistance power. double phase. 2. Type of fuel-calorific value. Safety precaution to be observed while using electrical appliances. Liquid petroleum gas-properties Precautions while handling LPG. Calculation of account of fuels used in catering industry and its cost factor. Principles of Bunsen burner.
3 4.14 2. Types of contracts.4 3. UNIT-IV 4.5 a) b) c) d) 4.10 2. Window & central air-conditioning.12 2. Conditions for comfort unit of air conditioning.1 4. Types of refrigerant units.6 Preventive & breakdown annual program. closets & pipes. Water & sanitary system.11 Refrigeration & air conditioning Basic principle.6 3. Contract maintenance. Classes of fire & fire extinguishers. traps.1 3. Flushing cisterns.15 Units of light-intensity & utility.2 4. Various parts in general-preventive maintenance. Compressing type refrigeration system defrosting. Fire fighting systems.7 3.8 3.3 3. water softening-Base exchange method. Fire detectors.10 3. water tap. Cold & Hot water system used in hotel & catering industry. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Energy conservation methods & programmes adapted in hotel.9 3. Advantages & disadvantages. Hardness in water. UNIT-III 3. Comparisons.11 2.2.4 4. Boiling point & latent heat.5 3.13 2.2 3.
D. Teach yourself-gas electricity Wilmay C..C. W. Borseink. Gladwell 2. corridor etc.B.. licenses and caterers. care & maintenance. Blood D. Modern maintenance Eleno. REFERENCE BOOKS: 1. Miller and Jerome. Mumbai 3.5 Preparation of surfaces & application. D.3 Types of furniture. J. steps. The management of maintenance and engineering systems in hospitality industry. John weley.1 Types of flooring. 5. F. 4.2 Types of wall finishes.4 Paints and polishes-types & its advantages. 5. 5. Tasa poxwala sons & co.W English language book society .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. Practical maintenance and equipment for hoteliers.
1 2.4 Job Design . Group Manpower Ratio. Job description.1.1 1.1. type and uses Recruitment .3 2.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .Application.2 3.1 3.3 3.2.4 3. Job enlargement. UNIT-III 3.Definition and formats Job Evaluation .2 2. General methods. 2.1. Interviews .Hierarchies . Job enrichment Job Specification .2 1.1 3.5 Selection . Test .Types. Job rotation.Job analysis.2 3.Sources of recruitment selection procedures Manpower planning.1.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Meaning. Right sizing.Types Vertical/Horizontal UNIT-II 2.Types.
4.3 3.Principles .1 3.Bi-partite.9 126.96.36.199 3.(Methods) Performance Rewards .3 4.3.2 3. Interpersonal and group dynamics.Industrial Relations Machineries ID Act Wage Settlements .1.1 4. definition Role of trade union in the Indian Scenario Collective bargaining .1.2 4. UNIT-IV 4.2 188.8.131.52 3.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Culture Change .1.1.1 4.6 4. Tripartite Arbitration Barriers of collective bargaining Grievance handling . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1.Types & effects.4. Job satisfaction . UNIT-V .3.4 3. House Rules.4 184.108.40.206 Types of performance appraisals ..2.Employees Satisfaction Survey .4.Methods Role Status Rewards & Recognition .4.3 3.Reasons – effects.220.127.116.11 3..8 4.11 Industrial Relations Trade Unionism .1.7 4.5 4.10 4...4.2 3.4 3. Standing Order.1.1.
1.2 Systems 5.3 Personal record.5 Manpower audit 5. Medical.1. technology.1. leave.1 Definitions 5.1 Personnel Management 5.4 Employee productivity 18.104.22.168 HR Budget . 5.1.1. organizational objective. gratuity.5. product and services 5.1.HRIS (Human Resource Info Syst. span of control.) brief 5.6 Other forms like ESI. PF etc.1.7 Organising manpower through market. size and diversity.8 Flexible Manpower 5.
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 .
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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. . 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.
Sales Promotion. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. .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. Direct Sales. 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. training.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. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. 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.
. REFERENCE BOOKS: 1. Advertising Management-Rajiv Batra. 4. SHERLEKAR. Mayers. 2. Marketing Research-D.D. Sharma. 3. Marketing Management-Rajan Nair. John G.A. Marketing Management-Philip Kotler. Marketing Management – S.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing.
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 .
2 Proportion. 2.1 Types of Windows treatment.1.3 Beds & Bedding Bolsters.1 1. Glass Curtains.1 Light and Light fittings 2. Size. Café Curtains.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Draperies. Rhythm 1. 2.4 Principles of Lighting 2. Composition. focal point ) Colour and colour scheme 1.1. Form. Blinds-Roller. Sewage& tail pelmets.2 Source of Light 2.1. Bedspread quilt) 2.1 Light and types of Light 2.2 Principles 1.1 Uses 1. Value) of Design (Scale.2 Windows & Windows treatments Casements Curtains. Cornice. Extra Bed. Venetian.1 Design and type of design Elements of Design (Line.2. shape.1 Types of Bed & Sizes (Zeal Bed. Harmony. . Texture.2. Balance. Valance.2 Factors to be considered in selection of window treatment.1.2. Colour.5 Lighting for activities 2.3 Kinds of Light 2. Direction.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Fold away Beds 2. Blankets.2.1. Bed linen.1.3. Sofa Bed.1.
2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Loose covers.1.1.1 Types of Carpet 3.2 Selection. Washable.3 Fabrics & Commonly used fabrics 3. Oriental) 3.3 Care & Maintenance 22.214.171.124.1 Furniture & Fittings 4. Wood Panelling.1Woven .1.1.1. Care & Uses 4.Care. Uses.1.3 Soft furnishing 3. Glass Wall Covering. Free standing. Anaglypta.2 Wall & Wall Coverings Wood chip.2.2Non-Woven .1 Carpets 3.1 Types of furniture – (Built-in. UNIT IV 4.1.(Tufed.1.2 Fabric & Fibre 3. . Needle punched Carpets. Brussels & Cords. Lincrusta.1 Curtains upholsteries. Electro statically flocked carpets) 3.(wilton.3 Care & Maintenance 4. Flock.2. pile bonded carpets. Cushions 3.3.2 Uses & Disadvantages 3.1 Classification of Fibre 126.96.36.199 Bedspreads selection .3.2.2 Major Furniture woods & uses 4. Metal wall covering) 4. Axminster. Rubber & Plastic Mattresses) UNIT III 3. Wood grain.1 Types of wall papers – (Spongeable.2 Types of Construction 3. Fitted) 4.1.
188.8.131.52 Principles of Flower Arrangement 5. Hostel.3 Uses. Birthday Party. Free Style. types & functions Theme Decoration – Christmas. Traditional 5.1.3 Accessories.3. Wedding Reception.1. Brason & Margraret Lennox . Allen 3) Hotel.2 5. Rules & Steps to be followed in flower arranging 5.3 Types of Flower Arrangement – Japanese. Hospital House Keeping – Joan C. Pongal. Onam. Diwali. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.2.2 Purpose 5.1.2 Types 4.4 Equipment. College Annual Day. New Year.1 Flower Arrangement 5. Care.3 Advantages & disadvantages 4.1. Western.3 Floor & Floor Covering 4. Advantages & disadvantages Unit V 5.1 Composition 4.
Points to be considered while selecting raw materials (Veg. Types of Fuel. Aims and Objective of cooking food. organization structure of food production department – duties and responsibilities of personnel 7. Equipments and utensils used in food production department 5. Safety and Hygienic procedures followed in food production department . 2. 2. Organization structure of small. Evolution of catering Industry and Brief Description of different types of catering Establishments.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Different. Catering as a career and job prospects in the Industry 3. Unit – II 1. Types of plans in Hotel 6. Menu – Definition (Menus followed in various catering Eastablishments. Introduction to Hotel Industry and Various Department in Hotel and their functions. Preservation and storing methods of raw materials and cooked food items 9. 8. 5. 3. Medium and large Hotels. 4. 6. Methods of cooking. Preparation of ingredients. Milk Products and meat) 4.
Types of service 6. 5. Importance of housekeeping department 5. Cleaning Equipments and agents used in Housekeeping dept. 4. duties and responsibilities of personnel 6. Importance of front office department 2.Unit –III 1. Unit – IV 1. Attributes and attitudes of good waiter. Organization structure of housekeeping dept. Organization structure of food & Beverage Service Dept. 3. and responsibilities of personnel. Different types of cutlery. Organization structure of front office department and their duties and responsibilities 3. Types of rooms and their reservation & Cancellation procedure 4. Importance of food & Beverage Service Department 2. Western culinary terms . Crockery and Glassware used in food and beverage service department.
Unit –V 1. I & II – Thangam E-Philip (orient Longman publications) 2. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Cutlets & French fries 9. Bread REFERENCE BOOKS: 1. . Fish – 3 Varieties 7. New Delhi) 3. Soup 5 Varieties ( Indian. North Indian Gravy _ 2 varieties 6. Pulao – 5 Varieties 3. South Indian Dishes – 5 Varieties 5. Fried rice _ 3 Varieties 4. Chicken – 3 Varieties 8. Plain sponge 10. Modern Cookery for Teaching and Trade – vol. Theory of Cookery – Krishna Arora (Frank Brothers & Company . Chinese & Continental) 2. Graw Hill Publications). Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc.