I SEMESTER HOTEL FRENCH – I (08U1LF1

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

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.

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

Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use.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. French/American 2. English/Russian . Silver Room or Plate Room – Layout & Equipment & Use.

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

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

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

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

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

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

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

REFERENCE BOOKS: 1. 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. Peter watey jones. Penguin to functional English. rosamund moon & penny stock . penguin 3. London 1970 2. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. English Course. thing. place of picnic and sigh seeing – preparing speech. Gwyneth fox. ed. Collins Cobuild English language Dictionary. Linguaphone Institute..II SEMESTER COMMUNICATIVE ENGLISH – II ENGLISH – II (08U2LE2) Course Objectives : Ø To enable the students to understand the manner of communication in English proper pronunciation Ø To enable to students to understand the proper intonation and accentuation while speaking Ø To enable the students to learn the verbal etiquette in hotel management Unit – I Phonetics Transaction Stress Tunes in connected speech (word groups. hotel reservation food. Impact. Middlesex 1983.

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

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

Ø Registers maintained in department Ø Safety and security .

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

1 Dusting 2. floor. floor surfaces. Public area cleaning 7.1 Lobby. ceramic. wood) 2.) 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. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. dinning hall . corridor. glass. plastic. reception.2 Sweeping 2. Stainless steeel. wooden furniture.1 Daily clening 4.4 Room inspection 7.2 Weekly cleaning 4.1 working individually 3..2 Room cleaning 6. upholstered surface.3 working in groups 4.6 Vacuuming 2.Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Concierge: Responding to questions about service and events Making Booking (Airlines. porcelain. Train. Cleaning of various services Metal – Brass.4 Scrubbing 2. Theatres etc. cleaning 2.3 Mopping 2. Cleaning frequencies 4.3 Bath room cleaning 6. evening attention 6. earthen ware. star case.7 Spot cleaning 3.2 working in teams 3.5 Polishing (Metal. 6. Identification of cleaning tools and cleaning agents 2.1 Bed making – Morning attention. Organizing cleaning 3. Guest room cleaning 6.3 Periodic cleaning 5. chrome. laminates. Bus.

BHATNAGAR : FRANK BROS & CO. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. R. First Aid procedure 9.By Dr. 7. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . 3. III Edition .K. 4. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker.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. Preparing Housekeeping register and reports REFERENCE BOOKS 1.K. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Fire prevention procedure 10. BARDI : JOHN WILEY & SONS. : 2005 2. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.8. Singh HOTEL. 5.

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

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

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

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

rien: Quelqu’un……ne……personne Ø Pre’sent progressif.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) . celle. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114. Grammar Ø Enchainement des ide’es (opposition.130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58. future proche. ceci.. passé.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. conse’quence. cause. recent Ø Pronoms de’monstratifs : celui. Ceux. but) Ø Quelque chose – ne ….

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. 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. .

their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. towels & bathmats. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . bed spreads. table cloths. upholstery and cushions) Linen room Ø Activities of a linen room. Ø Location.Classification of linen Ø Items classified as bed linen and bath linen. serviettes) Selection criteria and calculating material required for soft furnishings (curtains.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. pillow slips.

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

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

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

1 Dusting 2.2 Sweeping 2. wood) 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. 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.3 Periodic cleaning .5 Polishing (metal.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 2.3 Mopping 2. Death.6 Vacuuming 2. floor. Robbery.2 Working in teams 3.3 Working in groups 4 Cleaning frequencies 4. Fire.1 Daily cleaning 4.1 Working individually 3.4 Scrubbing 2. Bomb threat.7 Spot cleaning 3 Organizing cleaning 3. suicide.

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

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

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

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

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

Sequence of service .Explanation of a few dishes involving work on the Gueridon (Crepes suzette. Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features .UNIT-II BASICS OF MENU ENGINEERING.Designing of Bar .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.Taking order for Gueridon Service .General points to be remembered while serving from a gueridon .Atmosphere .The Gueridon (lay out diagram) – An introduction to carving .Interior decoration etc.Bar Equipment's .Care & Maintenance of equipment .Selection and Purchase of Equipment .Allocation of Area .Cutlery.Furniture and Furnishings .Linen ware . Steak Diane) Ø Planning of Bar . Planning for a Bar will also be discussed at the end of the unit. Ø Gueridon Service . Crockery and Glassware's .Special Equipment's used . .

and methods of control. 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. They know about the various control tools. Various bar procedure and the legal requirements for bar and discussed. Walls and Ceilings Ø Design development Ø Heating. 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 .Ø Floor.

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.

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

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

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

conditionnel VIVA Refer to le Nouveau sans frontie’res La vie administrative en France.parfait. en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157) .IV SEMESTER HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses. trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que.

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

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

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

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

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

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 .II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR.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 .

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

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

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 .

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

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

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

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

4.4.3 Room Revenue analysis 1.4.5 Room division income statement 1.1. UNIT-II REVENUE MANAGEMENT 2.1 Rule of Thumb approach 1.3 Refering budget plans 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Establishing room rates 1.1 Daily operation report 1.4.3 2.1.4.2 Occupany rates 1.7 Operating ratios and ratio standards.2 Hubburt Formula 1.1 Forecasting room revenue 1.2 2.3.4 Evaluating front office operations 1.4 Hotel statement of income 1.3 Forecasting room availability budgeting for operations 1.4 2.6 Room Division budget report 1.3.2 Estimating expenses 1.1 2.3.2 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.4.3.4.

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.

Employee. Definitions:. day. Introduction object of law. Working condition. Authorities under the act. adolescent. 1.4 Security. welfare. Definitions of factory. Industrial Establishment. 2. luxury. layoff. workman. Tamil Nadu Catering Establishment Act. health and safety measures. Employer. deductions allowed . week.Wages. tiles. worker. manufacturing process.Scope. Rights & privileges of regd.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. powers of Inspectors. adult. settlement.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. calendar year. surcharge. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. The Payment of Wages Act 1936. award.3 Trade union Act 1926 .2 Study of Fixation of tariff for various taxes viz.2 The industrial Disputes Act 1947 Definition:. Registration. The various laws applicable to catering establishments. lockout. Public utility service 2. retrenchment. Trade Union. Procurement of licences of permits required to operate hotels restaurants & other catering establishments.strike. Social 2. expenditure. occupier. Factory Rules for payment of wages.

2.General principles.f. Valid/void contract. illegal agreement. performance (when a communication becomes complete legally) 3.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. contribution.1. Powers of Government 2. void arrangement. Rights of workers UNIT III 3. Rights & duties of bailor & bailee inn keepers liabilities. bonus in case of new establishments. obligations and rights of employers& employee.1. validity of contract. benefits.4 Law of insurance.5 The minimum Wages Act 1948 Scope. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.1 3.8 The employees state insurance Act 1948 Scope. 2. conditions & Warranties. obligations of employer & employee adjudication of disputes. 2.1. Requirements. Rights & obligations of employer & employee.3 The contract of Bailment Definition. performance Incentive.what is p. Bonus vs.10. fire insurance/ burgle/ riots/ natural calamities . performance right of unpaid vendor 3. Apprenticeship Act.6 The Employees Provident Fund Act 1952. 3.9 The Payment of Gratuity Act 1972 Scope. Fixation & Revision of WagesObligation of employers Administrative authorities. Short notes on gratuity Trust 2.2 The Sale of goods Act 1930 Definition.1.1 Mercantile Law The contract Act 1872 Definition. Contract Regulation (abolition) Act. 2. rights.

1 4.1.1.1.3 4.Fidelity insurance.1.Meaning & effect.2 5. Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry UNIT V 5.5 Types of Organization Company Law 1956: Definition.4 4. UNIT IV 4. Creation.5 4. Formation Law of Agency : Definition.1 4.1.Meaning & effect. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .1.1.2 4.1.1. Private Company.3 5.4 5. Public liability Insurance.1 5.1.1 5. Public Company The Partnership Act 1932: Definition.6 Consumer Laws The Consumer protections Act 1986 Applicability.1.

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

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

Shadowing. Copying and Pasting-Formatting Text.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements .Outline View. Copy Or Duplicate Slides-Delete A Slide-Copy A Slide From One Presentation To Another-Go To Specific Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working With Text In Power Point-Cutting. Previewing & Rehearsing-Creating Animated Slides. 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 Sorter. Embossing-Alignment The Text-Left.An Overview (Duration . Change Font & Size. View Notes. Slide View. Pate View.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS.Management Information Systems .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. Center.Quitting Power Point-Creating Presentation The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-Working With Slides-Making A New Slide -Move.

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

1 Definition and importance of Garde Manger – Section butchery. lamb. pates. cold kitchen and larder plan-layout and Hierarchy. other. veal. Canapés. galantine and garnishing them preparing of sauces. accounting there of. Duties and responsibilities of the head and other staffs. 5. Different cuts of poultry. 3. Salt Dough. aspic jelly and their uses. Preparation of various sausage salamis. UNIT-III 3. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. UNIT-IV 4. UNIT – V 5. placing indent and maintaining stock.1 2. Issuing and receiving various materials. Veg/Fruit Carving. UNIT-II 2. curer factors to be considered for selecting them. Butchery. mousse line mousse. curing and smoking of various meats. 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. cold soup. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . 1.2 2.1 Non Edible Displays-Butter Sculpture. 4. balantine. terrines. salads dressings.VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger.1 Receiving and maintaining perishable commodities like crab. Ice Carving. prawn. fish and various uses in the kitchen with diagram and weights.3 Equipments used-charcutiere. port. Preparation of salads. lobster.

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

Safety precaution to be observed while using electrical appliances. conductors. DC & AC. three phase & its importance on equipment specification.3 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.11 Role & importance of maintenance department in hotel & catering industries.4 1. Energy and their units & relationship. Type of lighting-incandescent & fluorescent lamps.8 1. single phase. Calculation of electric energy consumption.6 1.7 2.4 2. .8 2. current potential difference. Type of fuel-calorific value. Calculation of account of fuels used in catering industry and its cost factor.6 2.5 1. Comparative study of fuels used in catering industry. fuses. Liquid petroleum gas-properties Precautions while handling LPG.2 1.2 2.1 2. series and parallel connections. double phase. Electric circuit-open & close. UNIT-II Electricity-fundamentals of electricity. Organizational chart of maintenance department. switches & earthing.5 2. resistance power. Principles of Bunsen burner. High pressure & low-pressure burners & corresponding heat output. 2.7 1. Energy sources-heat unit & heat transfer. Duties & responsibilities of staff in maintenance department.1 1.9 1. Short circuit.3 1. sockets.10 1.9 Electricity-fundamentals of electricity Definition of insulators.

5 a) b) c) d) 4. Contract maintenance. Classes of fire & fire extinguishers. Types of refrigerant units. Types of contracts. traps. UNIT-III 3. Hardness in water. water softening-Base exchange method.12 2.2.11 2.4 3. Advantages & disadvantages. Fire fighting systems. Boiling point & latent heat.2 4.4 4.3 3.14 2. Water & sanitary system.13 2. Window & central air-conditioning. Fire detectors.7 3.10 3. closets & pipes.9 3.8 3.6 3.6 Preventive & breakdown annual program. Various parts in general-preventive maintenance.3 4.10 2. Cold & Hot water system used in hotel & catering industry.1 3. water tap.5 3.2 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Flushing cisterns.15 Units of light-intensity & utility. Compressing type refrigeration system defrosting. Energy conservation methods & programmes adapted in hotel. Conditions for comfort unit of air conditioning.1 4. Comparisons. UNIT-IV 4.11 Refrigeration & air conditioning Basic principle.

Gladwell 2. D. 5. 4. Tasa poxwala sons & co. 5. 5.5 Preparation of surfaces & application. Blood D. corridor etc. W. licenses and caterers. J.4 Paints and polishes-types & its advantages. 5. John weley.1 Types of flooring. Mumbai 3.3 Types of furniture. steps.2 Types of wall finishes. Practical maintenance and equipment for hoteliers. F. Miller and Jerome. Modern maintenance Eleno.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.C..W English language book society .B. Borseink. REFERENCE BOOKS: 1.D.. care & maintenance. The management of maintenance and engineering systems in hospitality industry. Teach yourself-gas electricity Wilmay C.

3 3.4 3. Interviews . Group Manpower Ratio.1 1.2 3. 2.Types Vertical/Horizontal UNIT-II 2.Job analysis.Types.1. General methods.1.Sources of recruitment selection procedures Manpower planning. type and uses Recruitment . Job description.Types.2.Application.1 3.1. UNIT-III 3.2 3.5 Selection .Meaning.2 1. Job rotation.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.1. Right sizing.Definition and formats Job Evaluation .2 2. Job enrichment Job Specification .Hierarchies .4 Job Design . Job enlargement. Test .3 2.1 3.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .1 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .

4.4.1 4.1 3.4. Interpersonal and group dynamics.Employees Satisfaction Survey .2 3.1.1 3. UNIT-V .3 3.3 3..4.4 3.3 3..4 3..2 3.2 4.1.4 4.Methods Role Status Rewards & Recognition .Bi-partite.1.2.1 4.2.2. House Rules.3.4.5 Types of performance appraisals .9 4.3. UNIT-IV 4.Industrial Relations Machineries ID Act Wage Settlements .1.1.7 4. definition Role of trade union in the Indian Scenario Collective bargaining ..1.1.4.5 4.6 4.3 4.Types & effects.Reasons – effects.11 Industrial Relations Trade Unionism .Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.1.2.4.Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .Principles . Standing Order. Tripartite Arbitration Barriers of collective bargaining Grievance handling .(Methods) Performance Rewards .4.Culture Change .1 3.10 4.2 3. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1.1. Job satisfaction .1.8 4.

1. span of control.1.HRIS (Human Resource Info Syst.1.4 Employee productivity 5.1 Personnel Management 5.6 Other forms like ESI.3 Personal record.) brief 5. organizational objective. size and diversity. gratuity.1. technology.7 Organising manpower through market.1. 5.9 HR Budget . PF etc.1.1.2 Systems 5.1 Definitions 5. product and services 5.8 Flexible Manpower 5. Medical.1.5 Manpower audit 5.5.1. leave.

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

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

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

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

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 .

4 Principles of Lighting 2.2 Factors affecting the Colour scheme of a guest room UNIT II 2.3 Kinds of Light 2.1. Glass Curtains.2.1.1 Light and types of Light 2. Rhythm 1.2. Valance. Texture.2 Proportion. Balance. Harmony. Bedspread quilt) 2. Composition. Draperies.1 Light and Light fittings 2.1.3.1.2.2 Source of Light 2. Extra Bed. Sewage& tail pelmets. Direction. Size.1 Uses 1.2 Windows & Windows treatments Casements Curtains.2 Factors to be considered in selection of window treatment. Bed linen.5 Lighting for activities 2. Café Curtains.2 Principles 1. 2. 2.1 Types of Bed & Sizes (Zeal Bed. Cornice.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Venetian.1.1. Blankets. Fold away Beds 2. Colour.2. focal point ) Colour and colour scheme 1. Value) of Design (Scale.3 Beds & Bedding Bolsters.1 Types of Windows treatment.1 Design and type of design Elements of Design (Line.1. shape. Sofa Bed. Form.1 1. Blinds-Roller. .

2 Types of Construction 3. Oriental) 3.2 Bedspreads selection .1. Cushions 3.(wilton. Needle punched Carpets. Flock.3.1.2.1 Curtains upholsteries.1.2.3 Care & Maintenance 3. Electro statically flocked carpets) 3. Wood grain. Anaglypta.1 Furniture & Fittings 4. Axminster.3.(Tufed.1.2.2 Uses & Disadvantages 3.1 Classification of Fibre 3.1. UNIT IV 4. Care & Uses 4. Lincrusta.1.2 Wall & Wall Coverings Wood chip. pile bonded carpets.3 Care & Maintenance 4.2 Fabric & Fibre 3. Metal wall covering) 4. Fitted) 4.2.1. Loose covers. Rubber & Plastic Mattresses) UNIT III 3.1 Types of furniture – (Built-in.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1Woven .3 Fabrics & Commonly used fabrics 3.1 Types of Carpet 3.1 Types of wall papers – (Spongeable. Glass Wall Covering.1 Carpets 3.2 Major Furniture woods & uses 4.Care.3. Uses.2Non-Woven . Brussels & Cords. Washable.1.1.2.2.1. Free standing.2 Selection.3 Soft furnishing 3. Wood Panelling. .

3 Accessories. College Annual Day. Wedding Reception. Hospital House Keeping – Joan C.1.3. Free Style.2 Purpose 5.3.3 Advantages & disadvantages 4.4. types & functions Theme Decoration – Christmas.1 Principles of Flower Arrangement 5. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1 Flower Arrangement 5. Hostel. Traditional 5. Rules & Steps to be followed in flower arranging 5. Allen 3) Hotel. Western. Birthday Party.2 5.4 Equipment.1. Onam.1.3 Uses.2. Brason & Margraret Lennox . Pongal. Care. Advantages & disadvantages Unit V 5. Diwali.3.3 Floor & Floor Covering 4.1.1 Composition 4. New Year.3 Types of Flower Arrangement – Japanese.2 Types 4.

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

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

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

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