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.

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

Silver Room or Plate Room – Layout & Equipment & Use. English/Russian .Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. French/American 2. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . 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.

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

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

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

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

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

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

que. ou Ø Les pronoms relatifs simples : 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.II SEMESTER HOTEL FRENCH – II (08U2LF2) PART – 2 AU RESTAURANT Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry GAMMAR Ø Pre’sent de verbes aller. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. quand. de Votre pays (Ref to Page 13. pouvoir vouloir Ø Interrogation : qui . sortir. faire.55) Les villes touristiques en France. quand. que. toi etc Ø Le passe’ compose’. venire. Les plats francais et les plats de votre pays 2. partire. ou’ Ø Les pronoms toniques : moi. Comment preparer un plat Les Couleurs ( Ref to Page 82) .

Linguaphone Institute. English Course.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. Gwyneth fox. rosamund moon & penny stock . Penguin to functional English. hotel reservation food. 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. place of picnic and sigh seeing – preparing speech. Collins Cobuild English language Dictionary. Middlesex 1983. Peter watey jones. Impact. thing. ed. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. London 1970 2. REFERENCE BOOKS: 1.. penguin 3.

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Taking orders 10. Methods of cleaning and upkeep of silver. 14. Arrangement and Carry of Room Service Trays. Burnishing 4.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Familiarisation and handling of Equipment’s 2. Different type of Napkin Folding 8. Laying & relaying of table cloth 6. Receiving the guest (Procedures) 9. Laying up of table for various meals and menus 7. Frilling . Drawing of various types of spoons.I ALLIED-II (08U HM 2302) Objectives: To familiarise and handle various service equipment in the restaurant and to develop skills for the service of food. Presenting & Settling of bills (Cash & Credit) 13. Forks. Tea pot. Sugar pot. Arrangements of side board 5. Silver service & Clearance course by course 11. polishing methods silvo. and other small equipment’s 3. Coffee pot. 1. Service of Non-Alcoholic beverages 12.

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 . Guest floor operation 2. Daily cleaning UNIT-V H.K & F. Public area operation Sequence of housekeeping functions and lost & found 1. Spring cleaning 3. Weekly cleaning 2.

Ø Registers maintained in department Ø Safety and security .

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

1 Bed making – Morning attention. wood) 2. Theatres etc. Identification of cleaning tools and cleaning agents 2. upholstered surface.) 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.3 Bath room cleaning 6. dinning hall .4 Scrubbing 2.6 Vacuuming 2. floor surfaces.5 Polishing (Metal.2 Sweeping 2. earthen ware.3 working in groups 4. 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. evening attention 6. Bus. cleaning 2. star case.1 Dusting 2. reception.1 Daily clening 4.2 Weekly cleaning 4. corridor. Train. Public area cleaning 7. chrome.2 working in teams 3. wooden furniture. plastic. laminates.4 Room inspection 7.7 Spot cleaning 3. Organizing cleaning 3.. 6. Cleaning frequencies 4. Stainless steeel.1 working individually 3. porcelain. floor. Cleaning of various services Metal – Brass. ceramic.1 Lobby. Guest room cleaning 6.3 Mopping 2.2 Room cleaning 6.3 Periodic cleaning 5. glass.

By Dr. First Aid procedure 9. 7. Singh HOTEL. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . BARDI : JOHN WILEY & SONS.K. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. III Edition . Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6.8. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 4. : 2005 2. Fire prevention procedure 10.K.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. INC : II Edition – 1996. BHATNAGAR : FRANK BROS & CO. 5. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. 3. Preparing Housekeeping register and reports REFERENCE BOOKS 1. R.

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

Poori bhaji 4. Idli / dosa / uthappam 2. Bread butter / jam / marmalade / toast 8. Kitchadi (rava) 7. Egg (all varieties) . Medu vadai / sambar vadai / curd vadai / masala vadai 6. Aloo paratha 5.1. Pongal / sambhar / chutney (3 varieties) 3.

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

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

Grammar Ø Enchainement des ide’es (opposition.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. conse’quence. but) Ø Quelque chose – ne ….. recent Ø Pronoms de’monstratifs : celui. celle. ceci. passé.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. cause.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. Ceux. future proche.

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

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

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

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

Accounts allowance. part settlement of in house guests Ø Account maintenance: Charge purchase. Semi . 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. Accounttransfer. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor. Account Correction.Automated. Encashment of Foreign Exchanges. 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. Ø The role of the night auditor Ø Cross .

repetition. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. 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. focal point.Ø Balance all departments Ø Verify room rates Ø Verify No. texture. balance. scale. design. Japanese. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. Room key Security system . freestyle) Ø Principles of flower arrangement. rhythm.

7 Spot cleaning 3 Organizing cleaning 3.  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 2.1 Dusting 2. floor.3 Working in groups 4 Cleaning frequencies 4.2 Sweeping 2.5 Polishing (metal. suicide. Fire.2 Weekly cleaning 4.3 Periodic cleaning . Death. Robbery.4 Scrubbing 2. 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.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.3 Mopping 2. Bomb threat.2 Working in teams 3.6 Vacuuming 2.1 Daily cleaning 4. wood) 2.1 Working individually 3.

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

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

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

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

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

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

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

Storage areas .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.size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements. 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.

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

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

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

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.parfait. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .IV SEMESTER 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. conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.

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

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

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

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

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

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 .

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

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

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

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

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

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

3.2 2.3.3 2.1 Establishing room rates 1.4 Evaluating front office operations 1.2 Hubburt Formula 1.1 2.3.6 Room Division budget report 1.4.3 Forecasting room availability budgeting for operations 1.1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4.1 Rule of Thumb approach 1.2 1.3 Refering budget plans 1.1 Daily operation report 1.3 Room Revenue analysis 1.5 Room division income statement 1.3.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 Hotel statement of income 1.7 Operating ratios and ratio standards.4.1 Forecasting room revenue 1.2 Estimating expenses 1.4. UNIT-II REVENUE MANAGEMENT 2.4.1.4.4.4 2.2 Occupany 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.

worker. welfare.Scope. occupier. Authorities under the act. Employee. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. health and safety measures. Tamil Nadu Catering Establishment Act. settlement. manufacturing process. week. award.4 Security.strike. powers of Inspectors. workman. Employer. Social 2.2 The industrial Disputes Act 1947 Definition:. Trade Union. 2. Registration.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Introduction object of law. adult. Definitions:.2 Study of Fixation of tariff for various taxes viz. lockout. expenditure. layoff. Factory Rules for payment of wages. tiles. deductions allowed .V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. Definitions of factory. The various laws applicable to catering establishments. day.3 Trade union Act 1926 . Public utility service 2. calendar year. retrenchment. Industrial Establishment. 1. luxury. Working condition. The Payment of Wages Act 1936. surcharge. adolescent.Wages. Rights & privileges of regd. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.

performance Incentive. void arrangement.1 Mercantile Law The contract Act 1872 Definition. Rights & obligations of employer & employee. Short notes on gratuity Trust 2. validity of contract. illegal agreement.f. Powers of Government 2. Bonus vs.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Rights of workers UNIT III 3.1.1 3. Fixation & Revision of WagesObligation of employers Administrative authorities. 2.General principles. obligations and rights of employers& employee.8 The employees state insurance Act 1948 Scope. bonus in case of new establishments. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. Apprenticeship Act.6 The Employees Provident Fund Act 1952. rights. 2.1.10. Contract Regulation (abolition) Act. contribution. Rights & duties of bailor & bailee inn keepers liabilities. 2.5 The minimum Wages Act 1948 Scope. 3.2 The Sale of goods Act 1930 Definition.1. performance (when a communication becomes complete legally) 3. benefits. conditions & Warranties. Requirements.1.9 The Payment of Gratuity Act 1972 Scope. Valid/void contract.3 The contract of Bailment Definition.4 Law of insurance.2. obligations of employer & employee adjudication of disputes. fire insurance/ burgle/ riots/ natural calamities .what is p. performance right of unpaid vendor 3.

2 5.1.1.1 5.5 Types of Organization Company Law 1956: Definition.1 4.3 5. Creation.1.1.1.Meaning & effect.1.1. Private Company.1. Public Company The Partnership Act 1932: Definition. 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 5.5 4.6 Consumer Laws The Consumer protections Act 1986 Applicability. UNIT IV 4.1.Fidelity insurance.1 5.4 4.4 5. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.3 4.Meaning & effect.1. Public liability Insurance.2 4.1 4. Formation Law of Agency : Definition.

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

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

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

Internet and Web Basics -by Ned Snell.REFERENCE BOOKS: Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 . . Bob Temple. T. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself .by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications.Michael Clark Pearson Edition.

Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery .3 Equipments used-charcutiere. Veg/Fruit Carving. 5. Ice Carving. lobster.1 Non Edible Displays-Butter Sculpture. cold kitchen and larder plan-layout and Hierarchy. prawn. Canapés. placing indent and maintaining stock. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. 3. 1. terrines. 2. UNIT-III 3. pates. aspic jelly and their uses. fish and various uses in the kitchen with diagram and weights. mousse line mousse. UNIT-IV 4.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. veal. Preparation of various sausage salamis. balantine. curer factors to be considered for selecting them. other. Duties and responsibilities of the head and other staffs. Preparation of salads.1 Definition and importance of Garde Manger – Section butchery. lamb. UNIT – V 5.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. Salt Dough. curing and smoking of various meats. accounting there of.1 2. UNIT-II 2.1 Receiving and maintaining perishable commodities like crab.2 2. 4. port. cold soup. salads dressings. galantine and garnishing them preparing of sauces. Butchery. Different cuts of poultry.

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

10 1.3 2. sockets. resistance power. Type of lighting-incandescent & fluorescent lamps. Duties & responsibilities of staff in maintenance department.6 1.8 1. switches & earthing. fuses. Energy sources-heat unit & heat transfer. UNIT-II Electricity-fundamentals of electricity. current potential difference. Safety precaution to be observed while using electrical appliances.9 1. double phase. conductors. Liquid petroleum gas-properties Precautions while handling LPG. Electric circuit-open & close. . Principles of Bunsen burner.4 2.5 1. Calculation of electric energy consumption. Organizational chart of maintenance department. 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. series and parallel connections. three phase & its importance on equipment specification.1 1. Calculation of account of fuels used in catering industry and its cost factor. DC & AC.4 1.1 2. Short circuit.7 1.2 2.9 Electricity-fundamentals of electricity Definition of insulators. Energy and their units & relationship.7 2.6 2. Comparative study of fuels used in catering industry.8 2.5 2. single phase. High pressure & low-pressure burners & corresponding heat output. Type of fuel-calorific value.2 1.3 1.11 Role & importance of maintenance department in hotel & catering industries.

Conditions for comfort unit of air conditioning.15 Units of light-intensity & utility. closets & pipes. Types of contracts. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .9 3.10 3.5 a) b) c) d) 4.10 2.7 3. Fire detectors.14 2. UNIT-III 3. Energy conservation methods & programmes adapted in hotel.2.6 Preventive & breakdown annual program.5 3. Cold & Hot water system used in hotel & catering industry.11 2. Contract maintenance. Hardness in water. Fire fighting systems. UNIT-IV 4.3 4. traps.8 3.6 3. Types of refrigerant units.12 2.2 3.2 4. Classes of fire & fire extinguishers. water softening-Base exchange method.13 2.3 3. Comparisons.4 3. Boiling point & latent heat.1 4. Advantages & disadvantages. water tap. Window & central air-conditioning.1 3. Water & sanitary system. Flushing cisterns. Compressing type refrigeration system defrosting. Various parts in general-preventive maintenance.4 4.11 Refrigeration & air conditioning Basic principle.

. licenses and caterers. Miller and Jerome. Borseink. John weley.D.B. 5. Practical maintenance and equipment for hoteliers.W English language book society .1 Types of flooring.2 Types of wall finishes. 5. Mumbai 3. J.C. W. Modern maintenance Eleno. D.4 Paints and polishes-types & its advantages. Teach yourself-gas electricity Wilmay C. 4. Gladwell 2. F. corridor etc. Blood D. 5.5 Preparation of surfaces & application. REFERENCE BOOKS: 1. care & maintenance. The management of maintenance and engineering systems in hospitality industry. 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..3 Types of furniture. steps. Tasa poxwala sons & co.

Meaning. Group Manpower Ratio. Job enlargement.2 3.Job analysis.1 3.Types Vertical/Horizontal UNIT-II 2.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance . 2.Application.Hierarchies .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Sources of recruitment selection procedures Manpower planning. General methods. Interviews .3 2.Definition and formats Job Evaluation .2.1 2.1 1. Job enrichment Job Specification .2 3.2 2.Types.1.2 1. Job rotation. UNIT-III 3.4 3.1. Right sizing.4 Job Design . type and uses Recruitment .3 3.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure . Job description.1 3. Test .Types.1.1.5 Selection .

4.3.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture . Job satisfaction . House Rules. Standing Order.2 3.1.1.4.4 3.1.3 4.10 4. UNIT-IV 4.Reasons – effects.Principles .Culture Change .1.3 3.4. definition Role of trade union in the Indian Scenario Collective bargaining .2.2 3.7 4..2.2 4.4.3 3.1 3.1 4.4.1.1.1..4.4..Employees Satisfaction Survey . procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.Industrial Relations Machineries ID Act Wage Settlements .8 4.1 3.4 3.1 3.1 4. Interpersonal and group dynamics.3.4 4.(Methods) Performance Rewards .6 4.Methods Role Status Rewards & Recognition .5 4..Bi-partite.1.2. UNIT-V .1.4. Tripartite Arbitration Barriers of collective bargaining Grievance handling .3 3.11 Industrial Relations Trade Unionism .Types & effects.9 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1.5 Types of performance appraisals .2.2 3.

2 Systems 5.5.1 Personnel Management 5.1.1.) brief 5.1.8 Flexible Manpower 5.1.5 Manpower audit 5. 5.1. span of control.1.1.3 Personal record.1 Definitions 5.1.9 HR Budget . gratuity. technology.7 Organising manpower through market. size and diversity.1. leave.4 Employee productivity 5.HRIS (Human Resource Info Syst. Medical.6 Other forms like ESI. organizational objective. product and services 5. PF etc.

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 .

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. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. . Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. 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.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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects.

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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. Direct Sales. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. social responsibilities towards different group.advertising agency-media selectiontype of media-sales promotion.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. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. . training. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. Sales Promotion. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.

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

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 .

1 Design and type of design Elements of Design (Line. 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2. focal point ) Colour and colour scheme 1.1 Light and Light fittings 2. Blankets.4 Principles of Lighting 2. 2.3. Direction.2 Source of Light 2.2 Principles 1.1 Types of Bed & Sizes (Zeal Bed. Composition. Draperies.1. Cornice. Size. Bedspread quilt) 2. Harmony. Blinds-Roller.1 Light and types of Light 2.1. Balance. Glass Curtains. Extra Bed. Sofa Bed.1. Value) of Design (Scale. Colour. Café Curtains.2 Proportion. Valance.1 Types of Windows treatment.1 1.3 Kinds of Light 2.1.1.1.2. shape. Fold away Beds 2.2. Rhythm 1.1.3 Beds & Bedding Bolsters.2. Venetian. Texture. Form.2 Windows & Windows treatments Casements Curtains.2 Factors to be considered in selection of window treatment. .1 Uses 1. Sewage& tail pelmets.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.5 Lighting for activities 2. Bed linen.2.

1 Curtains upholsteries.1 Types of Carpet 3.1 Carpets 3.1.2Non-Woven .2.2 Major Furniture woods & uses 4. Brussels & Cords.2 Fabric & Fibre 3. Cushions 3.(Tufed.3 Soft furnishing 3.1 Types of furniture – (Built-in.3 Fabrics & Commonly used fabrics 3.1. Electro statically flocked carpets) 3.1Woven .3 Care & Maintenance 3.1.(wilton. Fitted) 4. Anaglypta.2 Types of Construction 3.2. Uses. Needle punched Carpets.3. pile bonded carpets. Wood Panelling.1.1 Furniture & Fittings 4.2.2 Uses & Disadvantages 3. Washable. Flock. Care & Uses 4.3 Care & Maintenance 4.1. Lincrusta. Rubber & Plastic Mattresses) UNIT III 3. Glass Wall Covering.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Wood grain.2. Axminster. UNIT IV 4.1 Types of wall papers – (Spongeable.2.Care.1. Metal wall covering) 4.2 Wall & Wall Coverings Wood chip.2.2 Bedspreads selection .1.1.1 Classification of Fibre 3.3.1. Oriental) 3.1. . Loose covers.2 Selection. Free standing.3.

1 Flower Arrangement 5.1. Diwali.3. Traditional 5. Allen 3) Hotel.1.2 Types 4.1.3 Floor & Floor Covering 4. Western.1 Principles of Flower Arrangement 5. types & functions Theme Decoration – Christmas.3 Types of Flower Arrangement – Japanese.4. College Annual Day. Rules & Steps to be followed in flower arranging 5.1 Composition 4.3. New Year. Hospital House Keeping – Joan C. Wedding Reception. Pongal.4 Equipment. Care.3 Accessories. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.3.3 Advantages & disadvantages 4.2 Purpose 5.3 Uses. Free Style. Advantages & disadvantages Unit V 5.2 5. Onam.1.2. Hostel. Birthday Party. Brason & Margraret Lennox .

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

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

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

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