This action might not be possible to undo. Are you sure you want to continue?
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)
I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.
Unit – I Basics of English
Parts of Speech – Proper use of tens from – subject verb agreement – the definite and indefinite articles – proper use of prepositions – conjunctions.
Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of
Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs
Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.
Sea Catering. Parlors. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements. their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Mobile. Restaurants. Pubs. Private hospitals. 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 .Hotels. o Management’s expectations. Airlines. Resorts. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets. Fast food restaurants. Motels. Sank bars. discotheques.I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I ALLIED 08U HM 1301 UNIT-I Ø Classification of F & B Operations Ø Commercial . Rail.
Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying. 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. Silver Room or Plate Room – Layout & Equipment & Use. English/Russian . French/American 2.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.
Cocoa Ø Refreshing – Aerated.T.3. Basics of Banquets. Tea. manual. Basics of Room Service 5. UNIT-IV Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee. 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. Indian Thali / Leaf Service 4. Computerized .O. Computerized Ø Cash & Credit handling Ø Making Bill – Manual.
Date coding. controlling Infectious diseases. triple sink method of washing. vegetable disinfections with chlorine. Ø Oil as Medium with examples.I SEMESTER FOOD PRODUCTION THEORY –I CORE-I (08U HM 1401) UNIT –I Ø Introduction to culinary arts. Why proper hand wash is essential. Types. blanching. Medium. reheating and cooling. Ø Kitchen Hygiene – Standard sanitation operation procedures. FIFO. holding temperature. Deep freezer. use of disposable gloves. Heavy Ø Safety procedure in handling Equipment. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø HACCP temperature standards – Cold storage. temperature danger zone. storage-dry and wet. calibrating and various types. Ø Moist heat. prevention of cross contamination. use of thermometers. medium and large Hotel Ø Different Equipment used in Production – Light. advantages and specifications. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. UNIT-II Aims & Objectives of cooking food. Ø Personal hygiene – Food safety standards for employees. colour coding of boards. thawing – safe ways. dish washing machine. equipment sanitation. record keeping. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition. Ø General Layout of Kitchen in small. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. cutting board sanitation. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS .
Derivatives – 2 examples in each . Components Accompaniments & Garnishes – Definition and 10 examples in each.Mixture of Ingredients. -Texture of food. UNIT-III PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups. UNIT-IV SELECTION. and colour present on them.Classification .Classification with examples. CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb. Sauces. and cuts of vegetables.Preparation of Ingredients. pigments. Port. .classification.Classification.Recipes for mother sauces . Veal.Ø Ø Ø Ø Ø Salt Sugar Liquid Fats & Oils Egg Vegetable and fruits. CLASSIFICATION. effect of heat on vegetables. Beef) Ø Poultry MISE-EN-PLACE..
Bengal. Bohri.a parsi. Karnataka. Kerala & Tamil Nadu. Goa. e.a.UNIT-V Introduction of regional cuisine (North. b. East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir. c. Rajasthan. d. Chettinad Specialty Indian Community cuisine: . d. Maharashtra. Punjab. Dum-Pukth. Specialty Indian Cuisines: . Jain. Hyderabadi. South. b. Gujarat. Brahmin . Andhra Pradesh. Moghalai.
Vegetable Stock Sauces Basic mother sauces with 2 derivatives. Herbs.Mirepoix. Boorani Raita 5. Fish Stock iv. Hyderabad 1. ii. Charcutiere) iii. White Stock ii. sauce) ii. CUTS OF MEAT (Lamb. Double-Ka-Meetha . Mirchi-Ka-Salan / Bagara Baingan 3. CUTS OF VEGETABLES: Julliene. Identification of Raw Materials. Dices.I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402) Identification of Kitchen equipment small and large.) DEMONSTRATION & PREPARATION STOCKS i.Shred. Paysanne. Bearnaise) vi. parsley.) iv.Jardiniere. Hollandaise (Paloise. Tomato(Creole. DEMONSTRATION: i. Darne. Goujons. Cubes.CUTS OF POULTRY & JOINTING OF CHICKEN iv. Gosht Briyani 2. Italienne. sauce.Mignonette.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. Allemande. Fish. ) v. Paupiette.Supreme. Vegetables. i.Concasse. Delice. CUTS OF FISH : Fillet. Troncon. .Pork & Beef. Brown Stock iii. iii. Fruits. Espagnole( Madeira. Bechmale( Mornay. Veloute(Supreme. Dum-Ka-Murgh 4. Macedoine.
Goan Fish Curry 5. Kashmiri Pulao 2. Mutton Kolapuri 4. Paneer Makhni Dal Makhani 4. Adrakwala Murgh Maharashtra 1. Vangi Bath 3. Lassi 2. Ada Pradaman Punjab 1. Kahmiri Khameeri Roti 5. Rajma Gogji 4. Avial 3. Erucherry 4. Puran Poli . Machli Amritsari 5. Aloo Paratha Makkai-Ki-Roti 3. Nei Choru. Mutton Roganjosh 3. Meen Moilee 5. Dahi Shorba All Varieties of Chat Items 2.Kerala 1. Pudina Pulao 6. Samba Soru (Red Pounded Rice) 2. Gajar – Ka-Halwa Kashmir 1.
pouvoir vouloir Ø Interrogation : qui .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. Les plats francais et les plats de votre pays 2. ou Ø Les pronoms relatifs simples : qui. l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale VIVA Refer to Le Nouveau sans Frontieres Les monuments de France. toi etc Ø Le passe’ compose’. quand. quand. Comment preparer un plat Les Couleurs ( Ref to Page 82) . ou’ Ø Les pronoms toniques : moi. de Votre pays (Ref to Page 13. que. de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. partire.55) Les villes touristiques en France. faire. sortir. que. venire.
Impact. 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. London 1970 2. English Course. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. hotel reservation food. Gwyneth fox. rosamund moon & penny stock . Linguaphone Institute.. REFERENCE BOOKS: 1.II SEMESTER COMMUNICATIVE ENGLISH – II ENGLISH – II (08U2LE2) Course Objectives : Ø To enable the students to understand the manner of communication in English proper pronunciation Ø To enable to students to understand the proper intonation and accentuation while speaking Ø To enable the students to learn the verbal etiquette in hotel management Unit – I Phonetics Transaction Stress Tunes in connected speech (word groups. thing. penguin 3. Collins Cobuild English language Dictionary. Peter watey jones. Penguin to functional English. Middlesex 1983. ed. place of picnic and sigh seeing – preparing speech.
Service of Non-Alcoholic beverages 12. Tea pot. and other small equipment’s 3. Forks. 14. Laying & relaying of table cloth 6. Laying up of table for various meals and menus 7. Sugar pot.II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL. Drawing of various types of spoons. Silver service & Clearance course by course 11. Familiarisation and handling of Equipment’s 2. Frilling . Burnishing 4. Presenting & Settling of bills (Cash & Credit) 13. Coffee pot. Arrangements of side board 5. polishing methods silvo. Arrangement and Carry of Room Service Trays. Receiving the guest (Procedures) 9. Taking orders 10. Methods of cleaning and upkeep of silver. 1. Different type of Napkin Folding 8.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.
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. Public area operation Sequence of housekeeping functions and lost & found 1.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Weekly cleaning 2. Spring cleaning 3.K & F. Guest floor operation 2. Daily cleaning UNIT-V H.
Ø Registers maintained in department Ø Safety and security .
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. Rates offered Maintain and Use of the Guest Information Directory. Rack Rates. Tariff fixation. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Ø Baggage handling procedures Ø Front office cashiering procedure. Using the guest History System.P) Knowledge of. V. Ø Receiving and registering the Guest.I..P. 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. Ø Knowledge of Traiff Basis of charging. 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 .T. Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments.I.V.I.
6 Vacuuming 2.3 Periodic cleaning 5. Stainless steeel. earthen ware. floor surfaces.7 Spot cleaning 3. Cleaning of various services Metal – Brass.4 Room inspection 7. chrome.3 Bath room cleaning 6.4 Scrubbing 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1.5 Polishing (Metal.) 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.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. corridor. Cleaning frequencies 4. Public area cleaning 7.3 Mopping 2.2 working in teams 3. porcelain. wood) 2. Guest room cleaning 6. Train.2 Room cleaning 6.1 working individually 3. Bus.2 Sweeping 2. plastic. evening attention 6. glass. cleaning 2.1 Bed making – Morning attention. Organizing cleaning 3. reception. wooden furniture. laminates. ceramic. Identification of cleaning tools and cleaning agents 2..1 Dusting 2.1 Lobby. Theatres etc.3 working in groups 4. floor. 6.1 Daily clening 4.2 Weekly cleaning 4. upholstered surface. dinning hall . star case.
7. 4. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. III Edition . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.K. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. INC : II Edition – 1996. BARDI : JOHN WILEY & SONS. 3.By Dr. BHATNAGAR : FRANK BROS & CO. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. Preparing Housekeeping register and reports REFERENCE BOOKS 1.8.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. First Aid procedure 9. 5. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Singh HOTEL. R. Fire prevention procedure 10. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) .K. : 2005 2.
Macher jhol. Rasmalai 5.By Sudhir Andrews - Bengal 1. Ghee Bath 3. Xacutti 4. Pusanikai Halwa Goa 1. Bibinca Breakfast Menu . Mutton Vindaloo 3. Samba Soru 8. Doi jhol 2. Macher Matha Moonger Dal 4. Goa Fish curry 5. Chicken Chettinad 4. Beans Usili 6. Gulab Jamun Tamil Nadu 1. Uralai Roast 5. Yeravaruval 3.By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) . Veg. Kozhi Rasam 2. Sambar 7. Sea food rice 2.
Pongal / sambhar / chutney (3 varieties) 3. Poori bhaji 4. Aloo paratha 5. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Idli / dosa / uthappam 2.1. Egg (all varieties) . Bread butter / jam / marmalade / toast 8. Kitchadi (rava) 7.
Special Keys. Creating database file. Compiler & Interpreter Components of a Computer ELEMENTS OF A COMPUTER SYSTEM Central Processing UNIT. CGA Card KEYBOARD OPERATION Special symbols. Clock Speed. Software. Input & Output devices Storage devices. Numerical. Dbase III plus. Manipulating date. Chips.I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701) UNIT-I INTRODUCTION TO COMPUTERS Computer Systems. Hardware. Network (LAN/MAN/WAN) LINKING (time sharing/Ring/bus/star) Kinds and components of a Computer. Control cards. Advantages and disadvantages. Naming field. Types (Character. Binary terms. record. Real time clock. Logical. Operating Application (higher Level Languages/Utility). Monitor (Colour/Monochrome) OPERATING SYSTEMS Fundamentals of Operating systems-Uses of Operating Systems. . file-types of files. Date) Width. ASCII Code Ports (Serial & Parallel). Field. Memo. Same structure. Origin and history Various types. UNIT-II WORD PROCESSING Capabilities of Word Processing – MS WORD UNIT-III Introduction to Database Management Systems: Kinds of DBMS Packages.
Moving between Records. Deleting Field. MS-OFFICE. Calling directory in Dbase. Exercise-X Search. Display a memo. Understanding Dbase III Plus by Alan Simpson. display. Retrieve the structure created in Exercise-I. Exercise-XIII Creating. 4. Copy a structure. Generating & Printing tale. Skip. list.Microsoft Corporation . Append. Browse. of any field. Quit. Viewing data. Exercise-XII Label Creating. 2. Locate and continue. using. Rename in a file. display all / display. Insert and recording in a field.K. Taxali. Del. Inserting Field. del).Modify Structure. Changing default drive. Delete / erase a file. Enter data. Changing the type of width etc. Exercise-IX Indexing. Manual of Dbase III plus. Save. DBASE III Plus Made Simple-R. generating and printing a report form.. Entering a memo. REFERENCE BOOKS: 1. Sorting. Append. Display structure. Edit Record (backspace. Global replace and Change. 3. Edit. Exercise-XI Create a database file with name. Saving a memo. Exercise-VIII Use the following commands-Goto. Printing. Pak. Display Status. Append.
. Grammar Ø Enchainement des ide’es (opposition. conse’quence. future proche.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.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. recent Ø Pronoms de’monstratifs : celui. Ceux. celle. but) Ø Quelque chose – ne …. cause. passé. 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 114.130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58. ceci.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) .
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. few. an the . 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 .
Unit – V Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern. .
Classification of linen Ø Items classified as bed linen and bath linen. pillow slips.III SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT Hotel linen. Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required . table cloths. their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets. bed spreads. upholstery and cushions) Linen room Ø Activities of a linen room. Ø Location. serviettes) Selection criteria and calculating material required for soft furnishings (curtains. towels & bathmats.
UNIT-II LAUNDRY MANAGEMENT Laundry Ø Duties and responsibilities of laundry staff (laundry manager. break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent. dry cleaning supervisor. finishing. shift-in-leader. tumbling. rinse and sour & soft-extract. enzyme action detergents. arrival. starching. spotter. starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning. bleaches. Ø Stages in wash cycle (flush-suds-bleach. washing. laundry clerk. transfer and use). 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 . [Calendar/steam press] folding. conditioners. laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection. hydro-extraction. unloading. built soap detergents. sorting.explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali. rinsing. loading washing. airing & storing. spotter cum presser. sour. valet runner. weighing.
Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales UNIT-IV NIGHT AUDITING Functions of the night auditor.UNIT-III ACCOUNTING Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual. House limit.referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies . Accounttransfer. Accounts allowance. Encashment of Foreign Exchanges. dully automated Ø Credit monitoring .Floor limit. Cash advance. part settlement of in house guests Ø Account maintenance: Charge purchase.Automated. Ø The role of the night auditor Ø Cross . Account Correction. Semi .
scale. unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls. freestyle) Ø Principles of flower arrangement. Japanese. rhythm. design. focal point. placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement. repetition. balance. texture. Room key Security system .Ø Balance all departments Ø Verify room rates Ø Verify No.
2 Weekly cleaning 4.2 Working in teams 3.3 Working in groups 4 Cleaning frequencies 4.3 Mopping 2. suicide.1 Working individually 3.7 Spot cleaning 3 Organizing cleaning 3. Robbery.6 Vacuuming 2.4 Scrubbing 2.3 Periodic cleaning .2 Sweeping 2.1 Daily cleaning 4. Bomb threat.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. floor. Death.5 Polishing (metal.1 Dusting 2. Fire. wood) 2. To help prepare work procedures and job procedures To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2. 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.
amendments. chrome. furniture and fixture. • Improving the conversational skills and mannerism. e. staircase. 2. stainless steel. turn away) REFERENCE BOOKS: 1. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.4 Room inspection 6. Bardi Michael L.Morning attention.3 Bathroom cleaning 6. Kasavana Richard M.5 Cleaning of various surfaces 5. • Forecasting of rooms • Taking reservation. processing reservation • Receiving & registering of F I T groups crew.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.1 Metal – brass. ceramic. restaurants. grooming and greeting • Situations handling (over booking room change. earthen ware. floor – cement.2 Room cleaning 6. Hotel Front Office Management Front Office Proceedings James A. mosaic. plastic.t. porcelain. glass. Evening attention 6. laminates.c. carpet) 6 Guest room cleaning 6. wood. Brooks Ahla . corridors. cancellation.1 Bed making . VIPs through role play • Extempore for polite speaking. • Etiquettes body language.
Khus Khus. creating ambiance. sandwiches. types of equipment’s methods of presentation. Buffet Menu. froidsalads and salad dressing. and its working. traditional dishes. Thai and English cuisines. Study on the following cuisines with importance given to choice of ingredients.III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I Traditional & Heritage cuisine of Tamil Nadu (Chettinadu. Lunch. salads. aspic. Cold food preparations and presentation-hors d’oeuvres. White IV. Besan Flour. Nellai. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental. Rice Flour) II. Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. Thickening Agents (Coconuts. Green III. specific methods of cooking and accompaniments. Menu. Also to plan food festivals of the above cuisine’s considering geographical and historical importance. UNIT-III Functions and importance of gardemanger Equipment’s and tools connected to department gardemanger. Different sections-pantry.Breakfast. Brown/Red UNIT-II International cooking-Different nations and their popular dishes. High Tea & Dinner. chaud. Cashew nuts. .
Reception. staffing equipment.Cold cuts-pates. UNIT-IV Introduction to large scale (Volume Feeding) Food production. Sports Meet. Passenger & Luxury Liner) Welfare Kitchen: Institutions. Lunch. plumbing walls tiles and ceiling. Buffet Menu – Breakfast. Pantry Car. Birthday. Menu for Diwali. storage pots and pan wash and ancillary areas. preparation sale Food Costing and Cost management . different occasions: Marriage. receiving. Onam. Detail study of the following in regard to planning a menu. Refreshment Rooms and Platform vending) Motorways and sea (Cargo. transport and method of cooking. Principles of planning a menu. Festivals like X-mass. forcemeat.purchase. Industries Parameters for Quantity Food Production Types of Indents. UNIT-V Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle . cyclic menus. Salami and sausages. Design and layout for kitchen-work flow allocation-workspace. lighting Water supply. Mousse. structure. Ease of Service Incorporation of leftovers. ventilation. Transport Catering: Airlines. High tea & Dinner. Theme. Conversion of recipes for quantity Food Production. Ease of Preparation. Hospitals. Buffet presentation menu and types of food. Galantine. Railways (Base Kitchen. Pre preparation. Environment hygiene – site location. Ballantine. Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus . Hotels.Format and its purpose. Types of menu. Terrines. New year. stores. Off Premise Catering. Cost.
bin cards.Standard purchase specification Yield testing Inventory. bin card. Portion control FIFO . buffer stock lead-time. store ledger. inventory taking – par stock.
the students will have a knowledge about the Banquet department and its function.Booking and organisation of formal functions to include – facilities offered . flipcharts. Kaleidoscope .format and purpose Ø Compiling & making special Banquet menus. Formal Functions Ø An introduction . Banquet Introduction Ø Organization structure . Slide projectors. Off-premises Catering (Out catering) . Audio visual aids. PA system. Multi media projector. (OHP.Secretariat service.Layout of a Banquet Department – Duties and responsibilities of each staff.F. Calculating space for set up of tables.Tabling seating arrangements. conference menus and state banquets.Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Ø Banquet function prospectus . Allotting stations. Addressing & preparing toast and order of service. Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B. layout.III SEMESTER FOOD & BEVERAGE SERVICE THEORY II CORE-V (08U HM 3405) UNIT-I BANQUETS At the end of this unit. Specialisation of Off ./Lunch Dinner).premises catering to be .
Sequence of service .Special Equipment's used .Cutlery. Crockery and Glassware's .Still Room Equipment's UNIT-III PLANNING AND DESIGNING RESTAURANT Objective: The students will be learning details of planning and designing restaurant. Ø Gueridon Service .Furniture and Furnishings .Taking order for Gueridon Service .The Gueridon (lay out diagram) – An introduction to carving . 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 . Planning for a Bar will also be discussed at the end of the unit.Bar Equipment's .Explanation of a few dishes involving work on the Gueridon (Crepes suzette.Allocation of Area . .Atmosphere .Designing of Bar .Selection and Purchase of Equipment .General points to be remembered while serving from a gueridon .Interior decoration etc.UNIT-II BASICS OF MENU ENGINEERING.Care & Maintenance of equipment . Steak Diane) Ø Planning of Bar .Introduction Ø Introduction .Linen ware .
Ø Floor. They know about the various control tools. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage. and methods of control. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods . Various bar procedure and the legal requirements for bar and discussed. Walls and Ceilings Ø Design development Ø Heating.
L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen. Storage areas .size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements.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.
Milk) Rotary toasters etc. Receiving procedures . Ravoli ) American (Burgers. Buttitos.. Salads) Indian (Chats) Coffee Bars & Tea boutiques . mechanical & mobile devices. and how it operates-Advantages & disadvantages -Application. Coolers. Basic concepts of Microwave Cooking Essential compounds. distribution area. counter top blenders. waster compactor unit.unloading dock. vending machines (Coffee. Record keeping. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos. S/W. enchiladas. grater. Processing Freezers. Vegetable slicer. lasagne. Shredder. 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.Receiving station . Refritos) Italian (Pizzas.Refrigerator storage (Storage freezer.
fruits. Sanitation and health. ale. beer. sweetened condensed milk. cider. Unit-IV Food Preservation by fermentation & pickling-Types of fermentation. .III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802) Unit-I Introduction to Food preservation. fish. drying by contact with heated surface. egg and milk. Unit-II Food Preservation by use of high temperature-sterilization (canning. vinegar. Food Preservation by sugar concentrates-concentrated but moist. Unit-III Food Preservation by using evaporation and drying-factors influencing evaporation process. pickled fruits and vegetables. Food Preservation by irradiation-Alpha. dehydration of vegetables. jelly. Sauerkrant. hot packing) pasteurization and blanching. preparation of yeast starter. (Definitions and two examples for each topic). Pickled Meat. Food Preservation by use of low temperature-freezing and refrigeration. Drying equipments-Hot air drier. Food Poisoning. vinegar making. marmalade. Beta & Gamma radiations. Food Intoxication. meat. jam. wines. artificial drying. food Spoilage. Olives. Principles of Food Preservation. candied and glazed fruits. Importance of Preservation. aseptic canning. sundrying. food Infection.
spices & condiments Antibiotics and other chemical preservatives.Unit-V Food additives and chemicals.Ltd. REFERENCE BOOKS: Modern Technology on Food Preservation-Niir Board. Preservatives-Organic acids & their salts. Definition. Packaging & Labeling. Bases & their salts. . Delhi. Food Processing and Preservation-B. New Delhi. Food Microbiology-Frazier. functional characteristics of chemical additives. Sivasankar.. Prentice Hall of India Pvt. Acids. inorganic salts. leavening agents. Asia Pacific Business Press. wood smoke.
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) . 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 HOTEL FRENCH – IV (08U4LF4) Part – IV CORRESPONDANCE HOTELIERE GAMMAR Ø Les pronoms en et Y Ø Apre’ciation de l’importance et de la quantite’ (asses.
IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4) Unit – I Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation Unit –II Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title Unit – III Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms Unit – IV Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing Unit – V Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients .
D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry. Macmillan Publishing company 2.B. & Turtion N.REFERENCE BOOKS: 1. English for competitive exam R. . Heaton J. Bhatnager .
fats. their sources. Moisture. Growth.IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305) OBJECTIVE: By completion of these units the student will have the Knowledge of Ø Micro-organism. various methods of food preservation.diabetic patients. Sources. Irradiation deep-freezing. proteins. chemical preservatives. Ø Balanced Diet. RDA. harmful effect Ø Food adulteration. Growth pattern and control. Harmful effects-Food poisoning. Ø Basic nutrients. Time. Temperature conditions. yeasts Bacteria – Types. five food groups = balanced diet for . functions. Unit – III Definition of Nutrition – Nutrient classification – Macro and Micro nutrientscarbohydrates. Digestion and absorption of food Unit – IV Nutrition and healthy eating. deficiency diseases. prevention. Food infections and food infestation Unit – II Food Adulteration Types of common food adulterants test to detect food adulteration. its beneficial effect. Laws to prevent. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature. Role of Microbes in food preparation Beneficial effect – Economic importance. high fiber. sports persons fat free. water and fiber. . excessive intake. minerals and vitamins. first aid & Hygiene Unit – I Microorganism – Moulds. Various Diet Ø Safety regulation. digestion. canning and sterilization use of preservatives and their standards.
Mudambi 2005 & Shalini M.B Publisher New Age International Ø Food Science by S.Rajagopal Publisher New Age International .Swaminathan Publisher Papco. Ø Fundementals of Food and Nutrition 2001 by Sumathy. Hygienic storage of food personal hygiene.Factors affecting the nutritive value of food. Lipids. provision of safe food. MV. prevention and first aid.R. general health and fitness. Lakshmi. Hygiene HACCP. color-coding. carbohydrates. product development= chemistry in kitchen PH and water.Mudambi. food hygiene. REFERENCE BOOKS: Ø Modern Food Microbiology by Jay. Accidents. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M.Rao Publisher New Age International Ø Essential of food and Nutrition by M. Unit – V Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. R. proteins. Emulsions.
Handling Of Telephone And Telephone Mannerism 3. Stain Removal 10. Folios. Theme Decoration – Birthday/Conference/Festival/Regional . Paging 4. 6. Laundry 8. Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Taking Down Messages In The Message Slip For The Guest 2. Identification Of Fabrics 9. Guest Accounts. Flower Arrangement 7. Preparation Of Night Audit Reports.IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306) 1.
IV SEMESTER FOOD PRODUCTION PRACTICAL. 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.
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 .
types. gluten. high ratio. effect of over and under fermentation Ø Eggs. flour test.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour.description and uses Oven.elementary knowledge. WAP of flour.composition. 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. activity. 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.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.functions and its uses in bakery UNIT. low ratio cakes] .functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits. function and its uses. PH value.
REFERENCE BOOKS: Ø Basic baking science & craft by S. glaze. Mathew[ vasan book depot. royal. malaviya nagar. fudge. Bangalore .Dubey F-10/5.Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making.] Ø Beautiful Baking. Newyork] Ø Baking made simple. UNIT-V ICINGS AND OVEN TEMPERATURE Ø Icing .C Dubey [ S. NewDelhi. Bangalore] Ø Practical baking.M.introduction Ø Types of icing-butter. chocolate.C.Bernard clayton[Fireside Rockfeller center. Ø Gum paste Ø Oven at different temperatures. very hot.Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. marshmallow.K Gaur & Manish Gaur[ Bakers & machinery & consultancy company.sultan Ø New complete book of breads. marzipan. medium] Ø The oven temperatures for baking rich and lean cakes. [hot.
V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408) MENU-1 JAM TART ORANGE MUFFINS CHECKED BISCUITS MENU-2 VEGETABLE PUFFS MADELINES CAKES COCONUT BISCUITS MENU-3 MILK BREAD PRALINE FINGER APPLE PIE MENU-4 BREAD ROOLS PALMIERS SAND CASTLE MENU-5 RAISIN BREAD CHICKEN-VOL-AU-VENT CREAM COOKIES .
MENU-6 SWISS ROLL GARLIC BREAD FIG PIN WHEELS MENU-7 BURGER BUNS BLACK FOREST CAKE CHEESE STRAWS MENU-8 CROISSANT CHOCOLATE CAKE NAN KHATAI MENU-9 COCONUT PUFFS YULE LOG MELTING MOMENTS MENU-10 DANISH PASTRY PLUM CAKE VARKI MENU-11 PIZZA FRUIT CAKE BANANA FLANS .
MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .
• Describe the meaning and advantages of Trial Balance. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System.Difference between Trial Balance and Balance Sheet – Trading Account. • Demonstrate how to journalise and post accounting entries. • Identify the need of final accounts. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets.The Accounting function in the Hospitality Industry. • Describe ABC Analysis.V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409) Objective: After going through these Units the student will be able to • Explain the meaning. • 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.Advantages – Journal entries –Ledger. Double Entry System . Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only) . Final Accounts – Need . costing and cost accounting.Definition . • Define double entry system. • Define cost. concepts and function of accounting. • Demonstrate How to enter Trial Balance. UNIT-II Trial Balance – Meaning . • Describe the advantages of double entry system.Advantages – Preparation of Trial Balance. UNIT-I Introduction to Accounting – Meaning – Concepts .
Perpetual Inventory and Periodic Inventory – ABC Analysis.UNIT-III Hotel Cost Accounts . Methods of Inventory Valuation . Cost Accounting .FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.Definition of Cost .Costing.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.Scope and Advantages of Costing – Preparation of Cost Sheet. UNIT. Sales Budget. Beverage Cost Percentage and Occupancy Percentage) UNIT-IV Inventory Control – Meaning . Cost Concept pertaining to Hotel Industry (Food Cost Percentage. Cash Budget & Flexible Budget) .
Pillai & V. Publisher S. New Delhi.Chand & Co. Inst. New Delhi. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha. Publisher Sultan Chand & Sons. Publisher S.N. Bagavathi.Maheshwari.S. Mumbai. Hospitality Industry Financial Accounting – by Raymend S. Schmidgall & James W.REFERENCE BOOKS: Introduction to Accounting – by T. Grewal.S. . Ltd.N.S. of the AHMA Cost Accounting – R.Damitio Edn. Publisher Dicky’s Enterprises.Chand & Co..Ltd. 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
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
220.127.116.11 Hotel statement of income 1. UNIT-II REVENUE MANAGEMENT 2.1 Rule of Thumb approach 1.1 Daily operation report 1.2 Estimating expenses 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.3.2 Occupany rates 18.104.22.168.4.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .5 Room division income statement 1.2 2.1 Forecasting room revenue 1.7 Operating ratios and ratio standards.3 Forecasting room availability budgeting for operations 1.3 2.4.2 1.4 2.3.1 2.3.3 Room Revenue analysis 1.4 Evaluating front office operations 1.6 Room Division budget report 1.4.2 Hubburt Formula 1.1 Establishing room rates 1.4.3 Refering budget plans 1.
2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15
Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business
2.16 2.17 2.18 2.19 2.20 2.21 2.22
Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through
UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby
reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)
Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.
UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.
Employee. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. workman. Trade Union.strike. Authorities under the act. week. day. Factory Rules for payment of wages. retrenchment. adult. worker. Industrial Establishment. occupier. settlement. adolescent. Public utility service 2. Employer. tiles. 1. award. expenditure. Registration. calendar year.Scope. luxury.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. surcharge. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. 2.Wages.2 The industrial Disputes Act 1947 Definition:. Tamil Nadu Catering Establishment Act. health and safety measures.3 Trade union Act 1926 . powers of Inspectors. Rights & privileges of regd.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Definitions of factory. manufacturing process.4 Security. Social 2. lockout. layoff.2 Study of Fixation of tariff for various taxes viz. Definitions:. welfare. Introduction object of law. The Payment of Wages Act 1936. The various laws applicable to catering establishments. Working condition. deductions allowed .
Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Contract Regulation (abolition) Act. Rights & duties of bailor & bailee inn keepers liabilities. 2. Short notes on gratuity Trust 2. illegal agreement.1. performance Incentive.4 Law of insurance.5 The minimum Wages Act 1948 Scope.1. Fixation & Revision of WagesObligation of employers Administrative authorities.1. rights.what is p. obligations and rights of employers& employee. bonus in case of new establishments. Rights & obligations of employer & employee. obligations of employer & employee adjudication of disputes. Valid/void contract. Rights of workers UNIT III 3.General principles.6 The Employees Provident Fund Act 1952. validity of contract.9 The Payment of Gratuity Act 1972 Scope.10. Apprenticeship Act.1 3.1. performance right of unpaid vendor 3.f. void arrangement. Powers of Government 2. 2. Requirements. fire insurance/ burgle/ riots/ natural calamities . contribution. 3.2.3 The contract of Bailment Definition. conditions & Warranties.2 The Sale of goods Act 1930 Definition.8 The employees state insurance Act 1948 Scope. performance (when a communication becomes complete legally) 3. 2. Bonus vs.1 Mercantile Law The contract Act 1872 Definition. benefits.
Meaning & effect. Public liability Insurance.1 22.214.171.124.1 4.1 5.Fidelity insurance. 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. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .4 5.3 4. Formation Law of Agency : Definition.1.1. UNIT IV 4.4 4. Creation.2 4.5 Types of Organization Company Law 1956: Definition.126.96.36.199 4.1.1 4.2 5.1.3 5.6 Consumer Laws The Consumer protections Act 1986 Applicability. Public Company The Partnership Act 1932: Definition.1.Meaning & effect. Private Company.
Increasing And Decreasing Indents. Print Preview. Page Layout View. Setting Margins. Colour. Redo. Mail Merge. Indenting Paragraphs. Magnification. Header & Footer. Deleting Page Numbering. Insert. The Sanrus. Justifying Text-Types & Tab Setting. Master Document View. The Spell Checker. Setting Page Margins. Right. Spell Check. Clip Arts. Inserting And Deleting Pages In A Document. Checking Text. Center. Redo. Paper Size. Paste. Menu Method. Changing Type Style.VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411) Microsoft Office 97/2000/Professional Creating New Document . Alignment Of Text. Auto Correct Check Up. Typing Over Test. File. Key Board Method. Inserting Pictures/Charts/Files. View. Editing Test. Format. Character Highlighting. Left. Full Screen View. Normal Views. Closing A File. Size. Print Options. Moving And Copying Text. Mouse Techniques.Replacing Text. Inserting A Page. Undo. Printing In Landscape Or Portrait Orientation. Cut. . Page Formatting. Edit. Deleting Blank Lines. Spacing Between Paragraphs. Creating And Editing. Function Key Techniques. Paste.Selection of Fonts. 200 M Control In Any View. Opening A Non-Work Document. Saving The File To Disk. Page Numbering. Formatting A Text. The Grammar Checker. Drag & Drop Method. Outline View. Page Views. Tools. Adjoining Page Numbering. Keyboard Techniques. Undo. Correcting Text. Spacing Paragraph Line Spacing. Setting Tab Using Ruler. Cut. Using Ruler To Set Indents. Printing The Text. Page Setup. Saving The Text. Table Commands Revisited In Detail. Tool Bar Method.
Charting The Data.Ms Excel The Spread Sheet Spread Sheet An Introduction. Spell Checking. Date 4 Time Entries. Inserting A Chart. Sorting A Work Database. Working with Ms-Excel Adjusting Width. Formatting Data. Why Pictorial Presentation. Auto Correct. Default And Changing Default Settings. Starting New Work Book. Editing. Generating. Chart Types. Exponentiation And Percentage Operators. Inserting Columns And Rows. Data Handling. File Close. Copying With Tables To Excel. Copying And Moving. Of Excel In Word Dynamically. Logical Or Comparison Operators. Lists In Excel. Filling A Number Series. Arranging. Printing Etc. Processing With Ms Excel. Deleting The Contents Of A Range Of Cell. Entering Numbers.. Aligning Data. Adding Drawing To The Chart. The Worksheet Selecting Cells And Ranges. Clearance And Replacing Contents Of A Cell. Creating Subtotals. Starting Excel. Entering And Editing Data. Creating A Database In Word. Modifying Chart. Format Style. Formatting Work Sheet. Linking The Chart Of Selected Block Introduction to Power point. Sorting.Types Of Views- . Power Point Terminology-Getting Into Power Point-Creating. Inserting And Deleting Sheets From Work Book. Un hiding. Printing In Excel. Rearranging Work Sheet Data. Entering Series. Linking Workbook To Workbook. Creating The List. Techniques In Printing Excel. Formatting Work Book. Mathematical Operator. Opening And Saving Presentations. Font Selection. Hiding. Using Mouse To Create A Formula. Copying. Mapping The Data. Sorting The Data. Selecting With Mouse. Print Parameters. Insert The Excel Selected Block Into Word Document. Data Entry. Combining Subtotals And Removing Subtotals. Entering. Editing Data. Text. Filling A Text Series With Auto Fill. Charting And Mapping The Data.
Slide Sorter.4 hours) Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS. 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. Center.An Overview (Duration . Slide View.Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements . Embossing-Alignment The Text-Left. Previewing & Rehearsing-Creating Animated Slides.Outline View.Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS . Shadowing.Management Information Systems . View Notes. Change Font & Size. Master Views. Pate View.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. 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. Copying and Pasting-Formatting Text.
Bob Temple.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. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . . T.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 .Internet and Web Basics -by Ned Snell.
UNIT-IV 4. lobster. port. Salt Dough.1 Definition and importance of Garde Manger – Section butchery. UNIT-II 2.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. salads dressings.1 Non Edible Displays-Butter Sculpture. terrines. 3.1 Receiving and maintaining perishable commodities like crab.1 2. curing and smoking of various meats. aspic jelly and their uses. Duties and responsibilities of the head and other staffs.3 Equipments used-charcutiere. 1. UNIT-III 3. balantine. Veg/Fruit Carving. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. mousse line mousse. placing indent and maintaining stock. cold soup. accounting there of. 5. prawn. pates. UNIT – V 5. Issuing and receiving various materials. Ice Carving. Different cuts of poultry. galantine and garnishing them preparing of sauces. Canapés.2 2. curer factors to be considered for selecting them. Preparation of various sausage salamis. veal. 4. Preparation of salads. Butchery. cold kitchen and larder plan-layout and Hierarchy. other. 2. lamb.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. fish and various uses in the kitchen with diagram and weights. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery .
The art of Garde Manger 7. The Lardu ctry.6. .
7 1. Energy and their units & relationship. Organizational chart of maintenance department.2 2.8 2. Type of fuel-calorific value.6 2. series and parallel connections.4 2.5 2.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1.9 1. DC & AC. Calculation of account of fuels used in catering industry and its cost factor. Electric circuit-open & close.9 Electricity-fundamentals of electricity Definition of insulators. resistance power.5 1.10 1. sockets. UNIT-II Electricity-fundamentals of electricity.11 Role & importance of maintenance department in hotel & catering industries. single phase.8 1. three phase & its importance on equipment specification. Comparative study of fuels used in catering industry. Type of lighting-incandescent & fluorescent lamps. 2. Short circuit.3 2. Principles of Bunsen burner.2 1. Safety precaution to be observed while using electrical appliances.1 1. conductors.4 1. double phase.1 2. High pressure & low-pressure burners & corresponding heat output.6 1. Calculation of electric energy consumption.7 2. current potential difference. Duties & responsibilities of staff in maintenance department. switches & earthing. Liquid petroleum gas-properties Precautions while handling LPG. Energy sources-heat unit & heat transfer.3 1. fuses. .
Contract maintenance. Fire fighting systems.6 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control . Boiling point & latent heat.5 3.3 4.12 2. Window & central air-conditioning.13 2.11 Refrigeration & air conditioning Basic principle.14 2. Conditions for comfort unit of air conditioning. UNIT-IV 4. Hardness in water. Water & sanitary system.11 2.7 3.1 4.2 3.5 a) b) c) d) 4. Compressing type refrigeration system defrosting. water tap. Flushing cisterns. Various parts in general-preventive maintenance. Energy conservation methods & programmes adapted in hotel. Types of contracts. Comparisons. UNIT-III 3. traps.2 4.4 3.15 Units of light-intensity & utility.1 3. water softening-Base exchange method.9 3. Classes of fire & fire extinguishers.3 3.6 Preventive & breakdown annual program.8 3. closets & pipes.10 3. Advantages & disadvantages.4 4.10 2. Types of refrigerant units.2. Fire detectors. Cold & Hot water system used in hotel & catering industry.
Gladwell 2.3 Types of furniture. Borseink. F. W. D. 4. J.C. Miller and Jerome. Tasa poxwala sons & co. Blood D.D. 5.. 5. 5. corridor etc.5 Preparation of surfaces & application.2 Types of wall finishes.B..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. The management of maintenance and engineering systems in hospitality industry.1 Types of flooring. steps. 5.4 Paints and polishes-types & its advantages. John weley. care & maintenance. Teach yourself-gas electricity Wilmay C. Practical maintenance and equipment for hoteliers. REFERENCE BOOKS: 1.W English language book society . licenses and caterers. Mumbai 3. Modern maintenance Eleno.
1 2.1 3. Test .2. Job description.Job analysis.1 1.1.Definition and formats Job Evaluation .4 3.5 Selection .1.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .2 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 .Application.4 Job Design . Interviews .2 3.Types Vertical/Horizontal UNIT-II 2.Hierarchies . Job rotation. General methods.2 2. type and uses Recruitment . Group Manpower Ratio. UNIT-III 3.1.1 3.Types.Meaning.3 3.1. Job enlargement.2 1. 2.Types. Job enrichment Job Specification .3 2. Right sizing.VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1.Sources of recruitment selection procedures Manpower planning.
3 3. UNIT-IV 4. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .2 4.1 3.1.4. Job satisfaction .Culture Change .1.1.10 4.3 4.4 188.8.131.52. House Rules.3.1 4.3 184.108.40.206 3.Methods Role Status Rewards & Recognition . Tripartite Arbitration Barriers of collective bargaining Grievance handling .4.5 4.8 4...Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .3.11 Industrial Relations Trade Unionism .1 4. Standing Order.2 3.Principles . definition Role of trade union in the Indian Scenario Collective bargaining .1 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.4.1.(Methods) Performance Rewards .2 3..Bi-partite. UNIT-V .1.4.9 4.1.3 3.4.2 3.1.Employees Satisfaction Survey .5 Types of performance appraisals .7 4.Types & effects.4.1 220.127.116.11.Industrial Relations Machineries ID Act Wage Settlements .Reasons – effects.4 3. Interpersonal and group dynamics..1.6 4.1.
1.2 Systems 5.1 Personnel Management 5.1. leave.1. Medical.4 Employee productivity 5. PF etc. organizational objective.3 Personal record. span of control.5 Manpower audit 5.1 Definitions 5. 5.7 Organising manpower through market.1. product and services 18.104.22.168.5. gratuity.8 Flexible Manpower 5.1.HRIS (Human Resource Info Syst. size and diversity.6 Other forms like ESI.) brief 5. technology.1.9 HR Budget .
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. UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. Place Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research.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. . Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.
advertising agency-media selectiontype of media-sales promotion.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. . Direct Sales. social responsibilities towards different group. training. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. 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. 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. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. Sales Promotion.
SHERLEKAR. 3. Mayers. Marketing Management-Rajan Nair. REFERENCE BOOKS: 1. . 4. Marketing Management – S. John G. Marketing Research-D.Marketing of services-Business-goals of business-growth of service marketing-classification of service marketing-business ethics-current trends in marketing. Marketing Management-Philip Kotler. Sharma. Advertising Management-Rajiv Batra.D. 2.A.
maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance UNIT-IV SYSTEM MAINTENANCE Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance .VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806) UNIT-I Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control UNIT-II Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting UNIT-III FACILITY SYSTEMS Ø Building design.
UNIT-V ENVIRONMENTAL MANAGEMENT Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability .
Colour. Glass Curtains. Café Curtains. focal point ) Colour and colour scheme 1.1. Valance.1.3.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Draperies. Harmony.1.1. Blankets.2 Source of Light 2.4 Principles of Lighting 2. Extra Bed. Bedspread quilt) 2.2 Factors to be considered in selection of window treatment. Fold away Beds 2.1 Uses 1. Composition.3 Beds & Bedding Bolsters. Size.1 Types of Windows treatment. Rhythm 1.1 Light and Light fittings 2. Sofa Bed.1. Sewage& tail pelmets. shape. Cornice.2 Proportion.1 Design and type of design Elements of Design (Line.2. Value) of Design (Scale.2 Windows & Windows treatments Casements Curtains.5 Lighting for activities 2.2. Balance. 2.3 Kinds of Light 2. 2.2. . Venetian.2.1.1 Types of Bed & Sizes (Zeal Bed. Blinds-Roller. Texture.1 1.2 Principles 1. Form. Bed linen.1 Light and types of Light 2.1.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Direction.
Care & Uses 4.3 Fabrics & Commonly used fabrics 3. Wood Panelling.2.1. Lincrusta. Free standing. Fitted) 4. Metal wall covering) 4.2 Wall & Wall Coverings Wood chip. Needle punched Carpets.2.2Non-Woven .1.3 Soft furnishing 3. Uses.1 Furniture & Fittings 4. Flock. Loose covers. UNIT IV 4.2 Uses & Disadvantages 3.2.1 Types of Carpet 3. Washable.1 Carpets 3. Axminster.1. Rubber & Plastic Mattresses) UNIT III 3.2 Fabric & Fibre 3.2.(Tufed.Care. Glass Wall Covering.2 Types of Construction 3. Brussels & Cords.1 Curtains upholsteries.2.1.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses.1 Classification of Fibre 3.1 Types of furniture – (Built-in. .1. Wood grain.1 Types of wall papers – (Spongeable.1.1Woven . Electro statically flocked carpets) 3.3.2 Major Furniture woods & uses 4.1.3 Care & Maintenance 4. Anaglypta.2 Selection. Cushions 3.3.2. Oriental) 3.1. pile bonded carpets.2 Bedspreads selection .1.1.3 Care & Maintenance 3.3.(wilton.
2 Types 4.1. types & functions Theme Decoration – Christmas. Traditional 5.1 Composition 4. Diwali. Free Style.3 Accessories. Wedding Reception.3.1.2 5.2 Purpose 5.3 Advantages & disadvantages 4. Birthday Party. Brason & Margraret Lennox .3.4. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M.1 Principles of Flower Arrangement 5.3 Uses.3. Advantages & disadvantages Unit V 5. Rules & Steps to be followed in flower arranging 5. New Year.1 Flower Arrangement 5.3 Types of Flower Arrangement – Japanese. Allen 3) Hotel. Western. Hospital House Keeping – Joan C.3 Floor & Floor Covering 4. Pongal.1.2. Onam.4 Equipment. Care. Hostel. College Annual Day.1.
Evolution of catering Industry and Brief Description of different types of catering Establishments. Different. Equipments and utensils used in food production department 5. Unit – II 1. 2. Menu – Definition (Menus followed in various catering Eastablishments. Organization structure of small. Types of plans in Hotel 6. 8. 2. Medium and large Hotels. Types of Fuel. Catering as a career and job prospects in the Industry 3. 4. Preservation and storing methods of raw materials and cooked food items 9. Introduction to Hotel Industry and Various Department in Hotel and their functions. 6. Methods of cooking. 3. 5. organization structure of food production department – duties and responsibilities of personnel 7. Preparation of ingredients. Milk Products and meat) 4.BASIC CATERING SERVICES-ELECTIVE 08U HM 4602 Unit – I 1. Safety and Hygienic procedures followed in food production department . Points to be considered while selecting raw materials (Veg. Aims and Objective of cooking food.
Organization structure of housekeeping dept. and responsibilities of personnel. Different types of cutlery. Importance of housekeeping department 5. duties and responsibilities of personnel 6. Crockery and Glassware used in food and beverage service department. Western culinary terms . Organization structure of food & Beverage Service Dept. Organization structure of front office department and their duties and responsibilities 3. 3. 4. Types of service 6. Attributes and attitudes of good waiter. Types of rooms and their reservation & Cancellation procedure 4. 5.Unit –III 1. Cleaning Equipments and agents used in Housekeeping dept. Importance of food & Beverage Service Department 2. Importance of front office department 2. Unit – IV 1.
Fish – 3 Varieties 7. Plain sponge 10. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc. Modern Cookery for Teaching and Trade – vol. Soup 5 Varieties ( Indian. . Cutlets & French fries 9. Pulao – 5 Varieties 3. South Indian Dishes – 5 Varieties 5. North Indian Gravy _ 2 varieties 6. Chinese & Continental) 2. New Delhi) 3. Bread REFERENCE BOOKS: 1. I & II – Thangam E-Philip (orient Longman publications) 2. Chicken – 3 Varieties 8. Fried rice _ 3 Varieties 4.Unit –V 1. Theory of Cookery – Krishna Arora (Frank Brothers & Company . The Theory of catering – Kinton & Ceserani ( ELBS Pulblications) 4. Graw Hill Publications).
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.