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.

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

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. 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. French/American 2. English/Russian . Silver Room or Plate Room – Layout & Equipment & Use.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 . 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.

Basics of Banquets. Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages UNIT-V Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K.O. Tea. Indian Thali / Leaf Service 4. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. manual. Computerized . Computerized Ø Cash & Credit handling Ø Making Bill – Manual.3.T. Cocoa Ø Refreshing – Aerated. Basics of Room Service 5.

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

classification. Veal. and cuts of vegetables. CLASSIFICATION. UNIT-IV SELECTION.Classification with examples.Mixture of Ingredients.Classification.Derivatives – 2 examples in each . Sauces.Recipes for mother sauces . -Texture of food. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. . pigments. Port.Classification .. UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups. effect of heat on vegetables. Components Accompaniments & Garnishes – Definition and 10 examples in each. Beef) Ø Poultry MISE-EN-PLACE.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits.Preparation of Ingredients. and colour present on them.

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

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

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

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

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

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

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

Ø Registers maintained in department Ø Safety and security .

Ø Baggage handling procedures Ø Front office cashiering procedure. 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.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.V. 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. Ø Receiving and registering the Guest. Ø Knowledge of Traiff Basis of charging.T.I. Tariff fixation. 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. Rates offered Maintain and Use of the Guest Information Directory.I. Pre registration activity. Rack Rates.P. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.I. V.P) Knowledge of.. Groups. Using the guest History System.

corridor. wood) 2. earthen ware. evening attention 6. 6. glass. wooden furniture. laminates. Guest room cleaning 6.1 working individually 3.2 Sweeping 2. chrome. plastic.2 Weekly cleaning 4.3 Mopping 2.1 Lobby.1 Daily clening 4.3 working in groups 4.) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency.2 working in teams 3.1 Dusting 2.2 Room cleaning 6. floor. porcelain.3 Periodic cleaning 5.3 Bath room cleaning 6. Cleaning frequencies 4. ceramic.1 Bed making – Morning attention.. cleaning 2. star case.4 Scrubbing 2. Theatres etc. floor surfaces. Bus. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.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. upholstered surface.6 Vacuuming 2.5 Polishing (Metal. Public area cleaning 7. Cleaning of various services Metal – Brass.4 Room inspection 7. Train. Organizing cleaning 3. Identification of cleaning tools and cleaning agents 2. dinning hall . Stainless steeel.7 Spot cleaning 3. reception.

III Edition . 5. Fire prevention procedure 10. Preparing Housekeeping register and reports REFERENCE BOOKS 1.K. Singh HOTEL. BHATNAGAR : FRANK BROS & CO.K. First Aid procedure 9. 7. 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. 4. R. BARDI : JOHN WILEY & SONS. INC : II Edition – 1996. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .By Dr. : 2005 2.8. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) .

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

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

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

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

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

few. some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . an the .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. bed spreads. towels & bathmats.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen.Classification of linen Ø Items classified as bed linen and bath linen. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. 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 . upholstery and cushions) Linen room Ø Activities of a linen room. pillow slips. Ø Location.

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

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

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

wood) 2.3 Periodic cleaning . Robbery.4 Scrubbing 2.2 Sweeping 2.2 Weekly cleaning 4.  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 3.3 Working in groups 4 Cleaning frequencies 4.3 Mopping 2. Bomb threat.1 Working individually 3.2 Working in teams 3.1 Dusting 2. floor.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.6 Vacuuming 2. suicide.5 Polishing (metal. Fire.1 Daily cleaning 4. Riot) PRACTICAL –I Objectives:  To familiarize the students with the actual working procedures  To know to handle all types of cleaning equipment’s and material correctly. Death.

stainless steel. Bardi Michael L.t. floor – cement. cancellation. Evening attention 6.3 Bathroom cleaning 6. Hotel Front Office Management Front Office Proceedings James A. • Forecasting of rooms • Taking reservation. processing reservation • Receiving & registering of F I T groups crew. plastic. • Improving the conversational skills and mannerism. grooming and greeting • Situations handling (over booking room change.5 Cleaning of various surfaces 5. earthen ware. corridors. porcelain. mosaic. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.1 Bed making . amendments. Kasavana Richard M.2 Room cleaning 6.4 Room inspection 6.1 Metal – brass. e.c. 2.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. Brooks Ahla . chrome. glass. furniture and fixture. turn away) REFERENCE BOOKS: 1. • Etiquettes body language. carpet) 6 Guest room cleaning 6. VIPs through role play • Extempore for polite speaking. restaurants. wood. ceramic.Morning attention. laminates. staircase.

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

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

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

Kaleidoscope . PA system. 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.Layout of a Banquet Department – Duties and responsibilities of each staff. layout.Secretariat service. Ø Banquet function prospectus . Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Allotting stations.Tabling seating arrangements. Slide projectors.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. Calculating space for set up of tables. Specialisation of Off . flipcharts.premises catering to be .format and purpose Ø Compiling & making special Banquet menus. Off-premises Catering (Out catering) . Audio visual aids.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. the students will have a knowledge about the Banquet department and its function. Multi media projector. Formal Functions Ø An introduction . Banquet Introduction Ø Organization structure . (OHP.F./Lunch Dinner). conference menus and state banquets.

Selection and Purchase of Equipment .Taking order for Gueridon Service . 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 .Special Equipment's used .Designing of Bar .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant.UNIT-II BASICS OF MENU ENGINEERING.Bar Equipment's .Introduction Ø Introduction .The Gueridon (lay out diagram) – An introduction to carving . Ø Gueridon Service .Allocation of Area .General points to be remembered while serving from a gueridon . Planning for a Bar will also be discussed at the end of the unit.Furniture and Furnishings .Cutlery.Atmosphere .Sequence of service .Care & Maintenance of equipment .Linen ware . Crockery and Glassware's .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Interior decoration etc. 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. and methods of control. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods . They know about the various control tools. Walls and Ceilings Ø Design development Ø Heating.Ø Floor. Various bar procedure and the legal requirements for bar and discussed.

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

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

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

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

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. 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.IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses.

IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4) Unit – I Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation Unit –II Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title Unit – III Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms Unit – IV Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing Unit – V Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients .

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

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

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

Paging 4. Flower Arrangement 7. Theme Decoration – Birthday/Conference/Festival/Regional . Guest Accounts. 6. Identification Of Fabrics 9. Folios.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. Stain Removal 10. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Handling Of Telephone And Telephone Mannerism 3. Laundry 8. Preparation Of Night Audit Reports.

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 .

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

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

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

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

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

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

3 Room Revenue analysis 1.6 Room Division budget report 1.4 2.1.1 Daily operation report 1.2 Estimating expenses 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .3 2.4.3 Forecasting room availability budgeting for operations 1.2 2.7 Operating ratios and ratio standards.1 Forecasting room revenue 1. UNIT-II REVENUE MANAGEMENT 2.4 Hotel statement of income 1.1 Rule of Thumb approach 1.1.3.2 Occupany rates 1.1 Establishing room rates 1.4.4 Evaluating front office operations 1.3.2 Hubburt Formula 1.4.5 Room division income statement 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.3 Refering budget plans 1.3.4.4.4.2 1.4.1 2.3.

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.

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

benefits. fire insurance/ burgle/ riots/ natural calamities .1. void arrangement. rights. validity of contract. Rights of workers UNIT III 3.1 Mercantile Law The contract Act 1872 Definition.General principles. Powers of Government 2.8 The employees state insurance Act 1948 Scope.2. Apprenticeship Act.6 The Employees Provident Fund Act 1952. Rights & obligations of employer & employee.1. 3. performance (when a communication becomes complete legally) 3. performance Incentive. Requirements. illegal agreement. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. 2.1. Valid/void contract. conditions & Warranties. obligations and rights of employers& employee.f. Contract Regulation (abolition) Act. Fixation & Revision of WagesObligation of employers Administrative authorities. 2. Rights & duties of bailor & bailee inn keepers liabilities. Short notes on gratuity Trust 2.2 The Sale of goods Act 1930 Definition.4 Law of insurance.what is p.1. bonus in case of new establishments. contribution.5 The minimum Wages Act 1948 Scope.3 The contract of Bailment Definition. performance right of unpaid vendor 3. 2.1 3.9 The Payment of Gratuity Act 1972 Scope.10. obligations of employer & employee adjudication of disputes. Bonus vs.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.

Fidelity insurance.1.1 5.3 5.1.1.5 Types of Organization Company Law 1956: Definition.1.Meaning & effect. Formation Law of Agency : Definition.3 4.Meaning & effect.1.1.1. UNIT IV 4.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid . Private Company. Public Company The Partnership Act 1932: Definition.2 4.4 5.1 4.1 5.2 5.1.4 4.5 4.1.1. Creation.1 4.6 Consumer Laws The Consumer protections Act 1986 Applicability. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5. Public liability Insurance.

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

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

4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. Pate View.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS .Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Embossing-Alignment The Text-Left. Shadowing. View Notes.Outline View. Previewing & Rehearsing-Creating Animated Slides. Change Font & Size.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. Center. Copying and Pasting-Formatting Text.Management Information Systems . Slide Sorter.An Overview (Duration . Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging. Slide View. Master Views. 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.

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

5. Preparation of salads. Duties and responsibilities of the head and other staffs. curer factors to be considered for selecting them. cold kitchen and larder plan-layout and Hierarchy. 2. curing and smoking of various meats.1 Non Edible Displays-Butter Sculpture. Butchery. 3. 4. lobster. UNIT-IV 4. Preparation of various sausage salamis.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. UNIT – V 5.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. veal. UNIT-III 3.1 Receiving and maintaining perishable commodities like crab. Canapés. placing indent and maintaining stock.3 Equipments used-charcutiere. aspic jelly and their uses. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery .1 2. salads dressings. Issuing and receiving various materials. prawn. Veg/Fruit Carving. Ice Carving. cold soup. accounting there of. other. fish and various uses in the kitchen with diagram and weights.2 2. lamb. galantine and garnishing them preparing of sauces. Salt Dough. Different cuts of poultry. balantine.1 Definition and importance of Garde Manger – Section butchery. terrines. pates. UNIT-II 2. 1. port. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. mousse line mousse.

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

4 2. Energy sources-heat unit & heat transfer.8 1. Comparative study of fuels used in catering industry. conductors.6 1.3 1. sockets.2 2.4 1. resistance power.5 2.1 1.9 1. UNIT-II Electricity-fundamentals of electricity. Electric circuit-open & close.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.3 2. Calculation of electric energy consumption. switches & earthing.1 2.2 1. Safety precaution to be observed while using electrical appliances. 2. DC & AC. Energy and their units & relationship. Liquid petroleum gas-properties Precautions while handling LPG.9 Electricity-fundamentals of electricity Definition of insulators. Duties & responsibilities of staff in maintenance department. current potential difference.5 1. single phase. three phase & its importance on equipment specification.6 2. Short circuit. Calculation of account of fuels used in catering industry and its cost factor. High pressure & low-pressure burners & corresponding heat output.7 2. Type of lighting-incandescent & fluorescent lamps. Type of fuel-calorific value.11 Role & importance of maintenance department in hotel & catering industries.10 1.7 1. Principles of Bunsen burner. series and parallel connections.8 2. double phase. . Organizational chart of maintenance department. fuses.

UNIT-III 3. Contract maintenance. Types of refrigerant units. Various parts in general-preventive maintenance. Hardness in water.7 3. water softening-Base exchange method. closets & pipes. Compressing type refrigeration system defrosting. Window & central air-conditioning.1 3. Cold & Hot water system used in hotel & catering industry.2.2 4.8 3. Advantages & disadvantages.6 3. UNIT-IV 4.11 Refrigeration & air conditioning Basic principle.10 3. Conditions for comfort unit of air conditioning. traps.5 3.2 3. Boiling point & latent heat.3 3.10 2. Types of contracts.15 Units of light-intensity & utility.4 4. water tap. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Fire fighting systems. Classes of fire & fire extinguishers. Comparisons.11 2.1 4.14 2.9 3.3 4. Flushing cisterns. Fire detectors.5 a) b) c) d) 4. Energy conservation methods & programmes adapted in hotel.13 2. Water & sanitary system.4 3.12 2.6 Preventive & breakdown annual program.

B. Blood D. W..3 Types of furniture. care & maintenance. steps.. F.4 Paints and polishes-types & its advantages. Miller and Jerome. 5.1 Types of flooring. 4. Tasa poxwala sons & co. J. Gladwell 2. Practical maintenance and equipment for hoteliers. 5. 5. The management of maintenance and engineering systems in hospitality industry.W English language book society .C. REFERENCE BOOKS: 1. Modern maintenance Eleno.5 Preparation of surfaces & application. 5. D.D. Mumbai 3.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. Borseink. John weley. corridor etc.2 Types of wall finishes. licenses and caterers. Teach yourself-gas electricity Wilmay C.

3 2.2.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Types.Job analysis. 2.5 Selection . Test .1 3.4 Job Design .1.1.1.4 3.Sources of recruitment selection procedures Manpower planning. Group Manpower Ratio.1 1.Application.Definition and formats Job Evaluation . Job rotation.2 3. Job enlargement. Right sizing.1 2.Hierarchies .3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .2 3.1 3.2 1. type and uses Recruitment .1.2 2. Job description. Interviews .Meaning.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . General methods.3 3.Types.Types Vertical/Horizontal UNIT-II 2. UNIT-III 3. Job enrichment Job Specification .

2.Employees Satisfaction Survey .Industrial Relations Machineries ID Act Wage Settlements . Tripartite Arbitration Barriers of collective bargaining Grievance handling .1 3.Types & effects.2 3.4 3.2.1.8 4.3 3. UNIT-V .. definition Role of trade union in the Indian Scenario Collective bargaining .4.4.9 4.4 4.4.1.2.2 3.1.2 3.. House Rules.4.1.1.7 4..Culture Change . Standing Order.3 3. Job satisfaction .1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Bi-partite.4.1.1.1 4.1.2 4.1 3.Reasons – effects.4.11 Industrial Relations Trade Unionism .1 3..4 3.5 Types of performance appraisals .4.6 4.1.Principles .10 4.(Methods) Performance Rewards .1 4.2.3 4.5 4.Methods Role Status Rewards & Recognition .3.3. UNIT-IV 4.3 3. Interpersonal and group dynamics.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.

) brief 5.HRIS (Human Resource Info Syst.6 Other forms like ESI.4 Employee productivity 5.8 Flexible Manpower 5.1. product and services 5. leave.1.2 Systems 5. size and diversity. span of control. Medical.1.1.9 HR Budget .7 Organising manpower through market.5. gratuity.1.1 Personnel Management 5.1.1. PF etc. organizational objective.5 Manpower audit 5. technology.3 Personal record. 5.1 Definitions 5.1.1.

VI SEMESTER LEISURE MANAGEMENT MAJOR BASED ELECTIVE-III (08U HM 6503) Ø TOURISM MARKETING Ø TOURISM ORGANISING Ø CUSTOMARE MANAGEMENT Ø TRAVEL AGENCY MANAGEMENT Ø TOURISM PLANNING Ø BUSINESS TRAVEL Ø INTERNATIOANAL TICKETING Ø COMPUTER RESERVATION SYSTEMS CARE AND HUMAN RESOURCE .

. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry. 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. 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.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. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.

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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. Sales Promotion. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. 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. training. . social responsibilities towards different group. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. Direct Sales.advertising agency-media selectiontype of media-sales promotion. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection.

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

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

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

INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1 Types of Windows treatment.1.3. Valance. Sofa Bed.1 Design and type of design Elements of Design (Line.1. Bedspread quilt) 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2.2 Proportion. Extra Bed. Composition. Draperies.1. Direction.1.1.1. 2. Colour.4 Principles of Lighting 2.2 Principles 1. Cornice. Texture.2.5 Lighting for activities 2. shape. Sewage& tail pelmets.1 1.2 Factors to be considered in selection of window treatment. Café Curtains.1 Types of Bed & Sizes (Zeal Bed. 2.2. Venetian.2 Windows & Windows treatments Casements Curtains.2.3 Kinds of Light 2. .1. focal point ) Colour and colour scheme 1.1 Light and types of Light 2. Size. Glass Curtains. Blinds-Roller. Balance. Harmony. Fold away Beds 2. Blankets.3 Beds & Bedding Bolsters.1 Uses 1. Value) of Design (Scale. Form.2 Source of Light 2. Rhythm 1. Bed linen.2.1 Light and Light fittings 2.

1 Classification of Fibre 3.2. Lincrusta. Wood grain.1.3. Washable.1.3 Care & Maintenance 4.2.2Non-Woven . Care & Uses 4.1.1.(wilton.3.2 Wall & Wall Coverings Wood chip. Wood Panelling. Fitted) 4. pile bonded carpets.2. Glass Wall Covering.1 Types of wall papers – (Spongeable.3 Care & Maintenance 3.1 Furniture & Fittings 4. Anaglypta. Brussels & Cords.Care. . Loose covers.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.2 Bedspreads selection .3 Fabrics & Commonly used fabrics 3. Electro statically flocked carpets) 3.2. Cushions 3.2.2 Types of Construction 3.1 Types of Carpet 3.1Woven .(Tufed. Metal wall covering) 4.1 Curtains upholsteries.1 Types of furniture – (Built-in.2 Major Furniture woods & uses 4.1.1. Free standing. UNIT IV 4. Uses.1. Axminster.1.1.1.2 Uses & Disadvantages 3. Needle punched Carpets.2 Selection.2 Fabric & Fibre 3.3 Soft furnishing 3.3. Flock.1 Carpets 3.2. Rubber & Plastic Mattresses) UNIT III 3. Oriental) 3.

1. Allen 3) Hotel.2 Types 4.1 Flower Arrangement 5.3 Uses.3.1 Composition 4.4 Equipment. Hostel.2 5. Rules & Steps to be followed in flower arranging 5. Diwali.1.1 Principles of Flower Arrangement 5.2.3 Types of Flower Arrangement – Japanese.3 Advantages & disadvantages 4. College Annual Day.3 Floor & Floor Covering 4.3. Brason & Margraret Lennox .4.3. Traditional 5. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1. Hospital House Keeping – Joan C.2 Purpose 5. types & functions Theme Decoration – Christmas. Advantages & disadvantages Unit V 5. Wedding Reception. Care. Onam. Western. Birthday Party. New Year. Free Style.3 Accessories.1. Pongal.

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

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

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

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