I SEMESTER HOTEL FRENCH – I (08U1LF1

)
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation

VIVA
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)

I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Course Objective:
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.

Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.

Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of

Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs

Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing

Reference Books
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.

Airlines.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . o Management’s expectations. Rail. Sea Catering. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. Motels. Mobile. Fast food restaurants. Resorts. Parlors. Restaurants. Pubs. UNIT-II 1 Classification and Enumeration of Service Equipment with Brand names - Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder . their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Private hospitals. discotheques. Sank bars.Hotels.

English/Russian . 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.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 . 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.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. Silver Room or Plate Room – Layout & Equipment & Use.

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

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

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

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

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

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

quand. partire. ou Ø Les pronoms relatifs simples : qui. pouvoir vouloir Ø Interrogation : qui . quand. Comment preparer un plat Les Couleurs ( Ref to Page 82) . l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. que. sortir. venire. faire. que. de Votre pays (Ref to Page 13. Les plats francais et les plats de votre pays 2.55) Les villes touristiques en France. toi etc Ø Le passe’ compose’. ou’ Ø Les pronoms toniques : moi. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1.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.

speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. REFERENCE BOOKS: 1. thing. Collins Cobuild English language Dictionary. Linguaphone Institute.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. Middlesex 1983. Impact. penguin 3. Peter watey jones.. English Course. Gwyneth fox. London 1970 2. how type questions) and answers (agreement / disagreement) Question tags Unit – III Verbal response to situations Verbal etiquette / face to face and telephonic conversation with clients Unit – IV Unraveling the captions in journals Word pictures Error Identification and correction Unit – V Description : Location. ed. place of picnic and sigh seeing – preparing speech. hotel reservation food. rosamund moon & penny stock .

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

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

Ø Registers maintained in department Ø Safety and security .

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

3 Bath room cleaning 6.2 working in teams 3. Stainless steeel. ceramic. upholstered surface.1 working individually 3. Theatres etc.3 working in groups 4. plastic.) 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. star case. dinning hall . laminates.7 Spot cleaning 3. wood) 2.2 Sweeping 2. Cleaning of various services Metal – Brass. glass.2 Room cleaning 6.4 Scrubbing 2. floor surfaces.6 Vacuuming 2. cleaning 2.1 Bed making – Morning attention. chrome.3 Periodic cleaning 5. Public area cleaning 7. Identification of cleaning tools and cleaning agents 2. corridor.1 Lobby.4 Room inspection 7..1 Dusting 2. Organizing cleaning 3. Guest room cleaning 6.1 Daily clening 4.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. porcelain. Cleaning frequencies 4.5 Polishing (Metal. floor. Train. evening attention 6. earthen ware.2 Weekly cleaning 4. wooden furniture. Bus.3 Mopping 2. 6. reception. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.

MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .K. First Aid procedure 9. III Edition . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Fire prevention procedure 10. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 5. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker.By Dr.K. BARDI : JOHN WILEY & SONS. 3. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. : 2005 2. BHATNAGAR : FRANK BROS & CO. 4.8. Preparing Housekeeping register and reports REFERENCE BOOKS 1. 7. R. INC : II Edition – 1996. Singh HOTEL.

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

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

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

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

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

few. some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list .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 .

.Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.

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

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

part settlement of in house guests Ø Account maintenance: Charge purchase. House limit. 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. dully automated Ø Credit monitoring .Floor limit.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Cash advance.Automated. Encashment of Foreign Exchanges. Semi . Accounts allowance. Accounttransfer. Ø The role of the night auditor Ø Cross . Account Correction.

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

6 Vacuuming 2.4 Scrubbing 2.3 Mopping 2. suicide. wood) 2.2 Weekly cleaning 4.1 Working individually 3. Fire.1 Dusting 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.2 Working in teams 3.3 Periodic cleaning . Bomb threat. floor.2 Sweeping 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 2.7 Spot cleaning 3 Organizing cleaning 3. Death.3 Working in groups 4 Cleaning frequencies 4.5 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. Robbery.1 Daily cleaning 4.

2 Room cleaning 6. corridors. earthen ware. Kasavana Richard M. 2. stainless steel. glass. mosaic. Brooks Ahla .3 Bathroom cleaning 6. staircase. furniture and fixture.t. restaurants. grooming and greeting • Situations handling (over booking room change. carpet) 6 Guest room cleaning 6.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. e. ceramic. plastic. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. • Forecasting of rooms • Taking reservation. amendments.4 Room inspection 6.1 Metal – brass. Bardi Michael L.1 Bed making . • Improving the conversational skills and mannerism. processing reservation • Receiving & registering of F I T groups crew. wood. cancellation. VIPs through role play • Extempore for polite speaking. turn away) REFERENCE BOOKS: 1.5 Cleaning of various surfaces 5. laminates. porcelain. • Etiquettes body language.Morning attention.c. chrome. Hotel Front Office Management Front Office Proceedings James A. floor – cement. Evening attention 6.

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

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

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

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

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

Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods . Walls and Ceilings Ø Design development Ø Heating. Various bar procedure and the legal requirements for bar and discussed. They know about the various control tools.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. and methods of control.

Standard cost control methods Quality control methods Standard revenue control methods Ø Bar procedure Purchasing of liquor Assessment of quality Till roll and tampering ABC control (stock) Malpractice in Bar Purchasing – receiving and issuing procedures Opening and closing stocks Beverage sales control Ø Legal requirements Customs and Excise duties – Tamilnadu & Pondicherry Bar Licenses L-3. L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen. Storage areas .size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.

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

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

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

conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.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. 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.

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

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

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

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

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.elementary knowledge. PH value.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. flour test.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats. gluten. effect of over and under fermentation Ø Eggs.composition. low ratio cakes] . WAP of flour. high ratio.description and uses Oven. function and its uses. activity. lean.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.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. Ø Yeast. types.

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

V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408) MENU-1 JAM TART ORANGE MUFFINS CHECKED BISCUITS MENU-2 VEGETABLE PUFFS MADELINES CAKES COCONUT BISCUITS MENU-3 MILK BREAD PRALINE FINGER APPLE PIE MENU-4 BREAD ROOLS PALMIERS SAND CASTLE MENU-5 RAISIN BREAD CHICKEN-VOL-AU-VENT CREAM COOKIES .

MENU-6 SWISS ROLL GARLIC BREAD FIG PIN WHEELS MENU-7 BURGER BUNS BLACK FOREST CAKE CHEESE STRAWS MENU-8 CROISSANT CHOCOLATE CAKE NAN KHATAI MENU-9 COCONUT PUFFS YULE LOG MELTING MOMENTS MENU-10 DANISH PASTRY PLUM CAKE VARKI MENU-11 PIZZA FRUIT CAKE BANANA FLANS .

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

• Describe 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. Double Entry System . • Demonstrate How to enter Trial Balance. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets. • 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.Definition . Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . UNIT-I Introduction to Accounting – Meaning – Concepts .Difference between Trial Balance and Balance Sheet – Trading Account.Advantages – Journal entries –Ledger. • Demonstrate how to journalise and post accounting entries.Advantages – Preparation of Trial Balance. • Describe the meaning and advantages of Trial Balance. • Define cost. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. concepts and function of accounting.The Accounting function in the Hospitality Industry. costing and cost accounting. • Identify the need of final accounts. Final Accounts – Need . • Define double entry system. UNIT-II Trial Balance – Meaning . • Describe the advantages of double entry system.

Cost Accounting . UNIT. Cash Budget & Flexible Budget) .Costing.Scope and Advantages of Costing – Preparation of Cost Sheet. Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Methods of Inventory Valuation .Definition of Cost . Sales Budget.FIFO and LIFO – Advantages of Tally Package in Inventory Valuation. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning .V Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget.UNIT-III Hotel Cost Accounts .Perpetual Inventory and Periodic Inventory – ABC Analysis.

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

V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410) MENU-1 Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE MENU-2 Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI MENU-3 Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING MENU-4 Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES .

Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE MENU-5 Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE MENU-6 Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE MENU-7 Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK MENU-8 Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE .

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

MENU-9 Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE MENU-10 Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY MENU-11 Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE MENU-12 Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING MENU-13 Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS .

.

MENU-14 Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE MENU-15 Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN MENU-16 Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA MENU-17 Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS MENU-18 Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN .

Ø ALMOND FRUIT SALAD MENU-19 Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE .

V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations

UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services

UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages

UNIT-IV MARKETING
Ø Define tourism marketing Ø Identifying markets Ø Market organization

Ø Marketing strategy

UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention

2 1.4.4.5 Room division income statement 1.3.3.3 Forecasting room availability budgeting for operations 1.4 Evaluating front office operations 1.4 2.4.1 Rule of Thumb approach 1.4.4.3 Refering budget plans 1.2 Hubburt Formula 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .3 Room Revenue analysis 1.2 Occupany rates 1.7 Operating ratios and ratio standards.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4.2 Estimating expenses 1.1. UNIT-II REVENUE MANAGEMENT 2.3.1 Daily operation report 1.3 2.3.6 Room Division budget report 1.4.2 2.1 Forecasting room revenue 1.4 Hotel statement of income 1.1 2.1.1 Establishing room rates 1.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

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

2.16 2.17 2.18 2.19 2.20 2.21 2.22

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

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

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

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

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

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

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

Fixation & Revision of WagesObligation of employers Administrative authorities. contribution.3 The contract of Bailment Definition. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. Valid/void contract. void arrangement.10.f. validity of contract. Powers of Government 2. Short notes on gratuity Trust 2. bonus in case of new establishments. Rights of workers UNIT III 3.2 The Sale of goods Act 1930 Definition. rights. obligations and rights of employers& employee. performance (when a communication becomes complete legally) 3.8 The employees state insurance Act 1948 Scope.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.1. benefits. Bonus vs. 2.1. conditions & Warranties. performance Incentive.4 Law of insurance. Contract Regulation (abolition) Act.1 Mercantile Law The contract Act 1872 Definition.6 The Employees Provident Fund Act 1952.1 3.9 The Payment of Gratuity Act 1972 Scope. Apprenticeship Act.what is p. Requirements. 2. obligations of employer & employee adjudication of disputes. Rights & duties of bailor & bailee inn keepers liabilities. performance right of unpaid vendor 3. Rights & obligations of employer & employee. 2.5 The minimum Wages Act 1948 Scope. 3.2.1.General principles. illegal agreement. fire insurance/ burgle/ riots/ natural calamities .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. UNIT IV 4.1 4.3 4.6 Consumer Laws The Consumer protections Act 1986 Applicability.5 4.1 5. Public Company The Partnership Act 1932: Definition.Fidelity insurance.1.1.1.5 Types of Organization Company Law 1956: Definition.1. Formation Law of Agency : Definition. Public liability Insurance.1.Meaning & effect.1.1.2 5. Creation.3 5.1.Meaning & effect.4 5.1 5.1.1 4. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.2 4. Private Company.4 4.

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

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

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

Internet and Web Basics -by Ned Snell. .Michael Clark Pearson Edition.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. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . T. Bob Temple.

lamb. UNIT – V 5.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. salads dressings.3 Equipments used-charcutiere.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. Issuing and receiving various materials. UNIT-IV 4. curing and smoking of various meats. Salt Dough.1 Non Edible Displays-Butter Sculpture. 3. fish and various uses in the kitchen with diagram and weights. Canapés. 1. 4. Ice Carving. terrines. other. prawn. port. UNIT-II 2. Duties and responsibilities of the head and other staffs. Preparation of various sausage salamis. 2.1 Definition and importance of Garde Manger – Section butchery. cold kitchen and larder plan-layout and Hierarchy. 5. galantine and garnishing them preparing of sauces. Veg/Fruit Carving. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Different cuts of poultry. aspic jelly and their uses. UNIT-III 3. veal. lobster.1 2.2 2. Preparation of salads.1 Receiving and maintaining perishable commodities like crab. accounting there of. pates. placing indent and maintaining stock. curer factors to be considered for selecting them. Butchery. balantine. cold soup. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . mousse line mousse.

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

Electric circuit-open & close.4 1. switches & earthing.3 1.4 2. Type of fuel-calorific value. resistance power.9 1. High pressure & low-pressure burners & corresponding heat output.5 1.9 Electricity-fundamentals of electricity Definition of insulators. three phase & its importance on equipment specification.1 2. Organizational chart of maintenance department.1 1.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Type of lighting-incandescent & fluorescent lamps. DC & AC. current potential difference. Energy sources-heat unit & heat transfer.8 1.11 Role & importance of maintenance department in hotel & catering industries. sockets. Calculation of electric energy consumption.7 1. fuses. Liquid petroleum gas-properties Precautions while handling LPG.7 2. double phase. Safety precaution to be observed while using electrical appliances. Principles of Bunsen burner. UNIT-II Electricity-fundamentals of electricity.3 2. Short circuit.5 2. Comparative study of fuels used in catering industry. 2.2 2.2 1. .8 2. single phase. conductors. Energy and their units & relationship.10 1. Duties & responsibilities of staff in maintenance department. Calculation of account of fuels used in catering industry and its cost factor.6 1. series and parallel connections.6 2.

Classes of fire & fire extinguishers.4 3. Fire detectors. closets & pipes.12 2.11 2. Comparisons. Cold & Hot water system used in hotel & catering industry. Conditions for comfort unit of air conditioning.5 3. UNIT-III 3. Hardness in water. Water & sanitary system. Flushing cisterns.3 3. Energy conservation methods & programmes adapted in hotel.8 3.6 Preventive & breakdown annual program. Types of contracts.11 Refrigeration & air conditioning Basic principle.2 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . water softening-Base exchange method.10 2.14 2.1 4.7 3. Compressing type refrigeration system defrosting. Fire fighting systems.5 a) b) c) d) 4. UNIT-IV 4.2 4. Contract maintenance.9 3.3 4. Boiling point & latent heat. Advantages & disadvantages. water tap.13 2.2.4 4. traps. Various parts in general-preventive maintenance. Window & central air-conditioning.10 3.1 3.15 Units of light-intensity & utility. Types of refrigerant units.6 3.

Tasa poxwala sons & co. W.3 Types of furniture.2 Types of wall finishes. Teach yourself-gas electricity Wilmay C. licenses and caterers. Modern maintenance Eleno. 4. steps. John weley.W English language book society .C. corridor etc. 5. Mumbai 3. Blood D. 5.1 Types of flooring. J.B. 5.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. care & maintenance. D. 5. Borseink..D. Practical maintenance and equipment for hoteliers. The management of maintenance and engineering systems in hospitality industry. REFERENCE BOOKS: 1.4 Paints and polishes-types & its advantages. Miller and Jerome. Gladwell 2. F..5 Preparation of surfaces & application.

Hierarchies .3 3.1.2 2. Group Manpower Ratio. Job enrichment Job Specification .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .1 1.Definition and formats Job Evaluation . Test . Job enlargement.2 3.Types.Sources of recruitment selection procedures Manpower planning.1 2.3 2.Job analysis. Right sizing.1 3.1.4 3. Interviews . 2.1. type and uses Recruitment .1 3.Types.2 3.Types Vertical/Horizontal UNIT-II 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure . Job rotation.5 Selection . Job description.Meaning. UNIT-III 3.1.Application.4 Job Design .2 1.2. General methods.

4 3.10 4.5 Types of performance appraisals .2 3.4.Types & effects. Standing Order. UNIT-V .4 4.4.Methods Role Status Rewards & Recognition .1 3.5 4. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.(Methods) Performance Rewards .2 3.2.11 Industrial Relations Trade Unionism .3 3..1. definition Role of trade union in the Indian Scenario Collective bargaining .6 4.1 4.Reasons – effects.4.3 3.Bi-partite.1.Principles ..1.4. Interpersonal and group dynamics.3 3.4.4 3.1.3. UNIT-IV 4.3 4.2.1.4.2.1.1 3.1..Culture Change .8 4. Job satisfaction .4.2.Industrial Relations Machineries ID Act Wage Settlements .7 4.1.2 4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .1. House Rules.1 4.4..Employees Satisfaction Survey .3.1 3.9 4.1.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .2 3.

technology.2 Systems 5. span of control.1.1. organizational objective. leave.1.1. Medical.1.) brief 5.6 Other forms like ESI.3 Personal record.5.8 Flexible Manpower 5.1. gratuity. product and services 5.7 Organising manpower through market. size and diversity.9 HR Budget .1.1 Personnel Management 5.1. PF etc.5 Manpower audit 5.1.HRIS (Human Resource Info Syst. 5.1 Definitions 5.4 Employee productivity 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 .

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

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Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. 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-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. Sales Promotion.advertising agency-media selectiontype of media-sales promotion. Direct Sales. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. . Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. training. social responsibilities towards different group. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.

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

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

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

Venetian.1.1 Types of Bed & Sizes (Zeal Bed. Glass Curtains.5 Lighting for activities 2.1.2 Source of Light 2. Composition. focal point ) Colour and colour scheme 1. 2. .1 Design and type of design Elements of Design (Line. 2. Form. Fold away Beds 2.1 Uses 1.1.1 Types of Windows treatment. Bedspread quilt) 2. Blinds-Roller.3 Kinds of Light 2.2. shape.3 Beds & Bedding Bolsters.1 1. Café Curtains. Blankets. Cornice.1. Value) of Design (Scale. Balance.2 Factors to be considered in selection of window treatment.1. Sewage& tail pelmets.1 Light and types of Light 2. Colour. Direction. Sofa Bed.1.2 Principles 1.1 Light and Light fittings 2. Bed linen.2. Draperies.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Harmony. Rhythm 1. Texture.4 Principles of Lighting 2. Extra Bed.2 Proportion. Size.1.2.2.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.3.2 Windows & Windows treatments Casements Curtains. Valance.

2.1 Classification of Fibre 3.2 Major Furniture woods & uses 4. Loose covers.2 Types of Construction 3. Oriental) 3. Metal wall covering) 4.Care.2Non-Woven . Fitted) 4.1 Carpets 3.2.1.3 Soft furnishing 3. Anaglypta.2. Free standing. Axminster. pile bonded carpets.2 Selection.1 Types of furniture – (Built-in.1 Types of Carpet 3. Glass Wall Covering.2 Uses & Disadvantages 3.3 Care & Maintenance 4. UNIT IV 4.2.2 Fabric & Fibre 3.2 Wall & Wall Coverings Wood chip. Rubber & Plastic Mattresses) UNIT III 3. Washable.(Tufed.1 Curtains upholsteries. Wood Panelling.1Woven .1.1.2.1. Wood grain. Electro statically flocked carpets) 3.(wilton. Brussels & Cords. .3 Care & Maintenance 3. Care & Uses 4. Cushions 3.3.1.1 Furniture & Fittings 4.1.1.1.3 Fabrics & Commonly used fabrics 3.1.2 Bedspreads selection .1.3. Flock.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Lincrusta. Uses.1 Types of wall papers – (Spongeable.3.2. Needle punched Carpets.

3 Uses. Care. New Year.1.3.3. Hostel.1 Composition 4.1 Principles of Flower Arrangement 5.2 5.3. Onam. Free Style. Advantages & disadvantages Unit V 5.3 Advantages & disadvantages 4.3 Floor & Floor Covering 4. Birthday Party.2. College Annual Day. Hospital House Keeping – Joan C.3 Types of Flower Arrangement – Japanese. Traditional 5. Pongal. Brason & Margraret Lennox . Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Rules & Steps to be followed in flower arranging 5.2 Purpose 5.1.4.4 Equipment.1. Allen 3) Hotel. types & functions Theme Decoration – Christmas. Western. Diwali. Wedding Reception.2 Types 4.3 Accessories.1 Flower Arrangement 5.1.

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

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

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