I SEMESTER HOTEL FRENCH – I (08U1LF1

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

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

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

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

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

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

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

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

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

Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes UNIT-III Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying.Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding . relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1.Role of Stewarding Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter Restaurant Pantry or Still Room – Layout & Equipment & Use. Silver Room or Plate Room – Layout & Equipment & Use. French/American 2. English/Russian .

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

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

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

Bohri. Bengal. d.a parsi. d. Dum-Pukth. Karnataka. b. Specialty Indian Cuisines: . e. South. c. Chettinad Specialty Indian Community cuisine: . Jain.a. Gujarat. Rajasthan. Kerala & Tamil Nadu.UNIT-V Introduction of regional cuisine (North. b. Andhra Pradesh. Punjab. 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. Hyderabadi. Goa. Maharashtra.

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

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

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

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

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

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. Daily cleaning UNIT-V H. Spring cleaning 3. Guest floor operation 2.O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures . Weekly cleaning 2.K & F. Public area operation Sequence of housekeeping functions and lost & found 1.

Ø Registers maintained in department Ø Safety and security .

P.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings. V. V.I. Using the guest History System.. Ø Baggage handling procedures Ø Front office cashiering procedure.I.I. Ø Receiving and registering the Guest.V. Ø To familiarize the students with the actual working procedures Ø To know to handle all types of cleaning equipment’s and material correctly Ø To help prepare work procedures and job procedures Ø To be familiar with cleaning of various surfaces Ø Handling Enquiries Ø Handling Guest Requests Ø Knowledge of the City and surrounds Ø Knowledge of the Innovative Developments in the Hotel Industry. Ø Knowledge of Traiff Basis of charging.P) Knowledge of. Tariff fixation.T. Rates offered Maintain and Use of the Guest Information Directory. Pre registration activity. 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 . Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. 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. Groups.

7 Spot cleaning 3. Train. laminates.3 Bath room cleaning 6. 6.2 Weekly cleaning 4. Organizing cleaning 3.3 Mopping 2. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. Stainless steeel.2 Room cleaning 6.2 working in teams 3. upholstered surface. Public area cleaning 7. star case.1 Daily clening 4. earthen ware.3 Periodic cleaning 5.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.) 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. reception. wood) 2.4 Room inspection 7. evening attention 6. ceramic. corridor. glass.1 Dusting 2. wooden furniture. chrome. porcelain. Cleaning of various services Metal – Brass.3 working in groups 4. Guest room cleaning 6. Theatres etc.5 Polishing (Metal.1 Bed making – Morning attention. cleaning 2. floor surfaces.4 Scrubbing 2. floor.1 working individually 3.2 Sweeping 2. plastic. Bus. Cleaning frequencies 4.1 Lobby. dinning hall . Identification of cleaning tools and cleaning agents 2.6 Vacuuming 2..

HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A.K.8. Fire prevention procedure 10.K. Preparing Housekeeping register and reports REFERENCE BOOKS 1. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Singh HOTEL. 7. BARDI : JOHN WILEY & SONS. R. 4. Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. : 2005 2.By Dr. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . III Edition . 3. INC : II Edition – 1996. First Aid procedure 9. 5.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. BHATNAGAR : FRANK BROS & CO.

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

Kitchadi (rava) 7. Aloo paratha 5. Egg (all varieties) . Medu vadai / sambar vadai / curd vadai / masala vadai 6. Pongal / sambhar / chutney (3 varieties) 3. Idli / dosa / uthappam 2.1. Bread butter / jam / marmalade / toast 8. Poori bhaji 4.

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

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

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

an the .III SEMESTER COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3) Unit – I Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory Unit – II Thought fillers Understanding and defining the usage of a. some Imitations of great thoughts / proverb in the same sentence pattern Homophones Unit – III Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage Unit – IV Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list . few.

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

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

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

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

placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western. 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. Room key Security system . freestyle) Ø Principles of flower arrangement. focal point. scale. rhythm. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures UNIT-V Flower arrangement Ø Purpose of flower arrangement. design. Japanese. texture. balance. repetition.Ø Balance all departments Ø Verify room rates Ø Verify No.

2 Working in teams 3.5 Polishing (metal. 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 2.2 Sweeping 2.1 Dusting 2.7 Spot cleaning 3 Organizing cleaning 3. floor.1 Working individually 3.3 Periodic cleaning . suicide.6 Vacuuming 2.4 Scrubbing 2.Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical. Death.3 Working in groups 4 Cleaning frequencies 4. Riot) PRACTICAL –I Objectives:  To familiarize the students with the actual working procedures  To know to handle all types of cleaning equipment’s and material correctly. Fire.3 Mopping 2. Robbery.2 Weekly cleaning 4.1 Daily cleaning 4. Bomb threat.

Hotel Front Office Management Front Office Proceedings James A. • Improving the conversational skills and mannerism. earthen ware. turn away) REFERENCE BOOKS: 1.3 Bathroom cleaning 6. glass. carpet) 6 Guest room cleaning 6. • Forecasting of rooms • Taking reservation. staircase.Morning attention. grooming and greeting • Situations handling (over booking room change. plastic.5 Cleaning of various surfaces 5. Bardi Michael L. Kasavana Richard M.4 Room inspection 6. stainless steel. laminates. chrome.1 Metal – brass. Brooks Ahla . furniture and fixture. VIPs through role play • Extempore for polite speaking. mosaic. e. Evening attention 6.2 Room cleaning 6. amendments. processing reservation • Receiving & registering of F I T groups crew. ceramic. • Etiquettes body language. porcelain. floor – cement. cancellation.c. restaurants. corridors. wood.1 Bed making .t. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office.5 Preparing check list/ job orders 7 8 9 Public areas – lobby. 2.

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

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

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

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

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

and methods of control.Ø Floor. Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance UNIT-IV BEVERAGE COSTING Objective: The students are introduced to costing of Beverage. 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. They know about the various control tools.

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 .size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements. L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report UNIT-V FUNCTIONS OF FAST FOOD UNITS Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen.

Record keeping. distribution area. Buttitos. Receiving procedures . vending machines (Coffee. Processing Freezers. Shredder. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos.unloading dock.Refrigerator storage (Storage freezer. waster compactor unit. Ravoli ) American (Burgers. Refritos) Italian (Pizzas.. counter top blenders. Milk) Rotary toasters etc. grater. S/W. Coolers. Thawers) Production Area Guidelines for the selection of equipment-study of a few commonly used equipment’s like-convention ovens-steam cookers-Micro OvensDeep fat pressure fryers-Char Boilers-Grills broilers-other small equipments like High speed S/W maker. mechanical & mobile devices. Salads) Indian (Chats) Coffee Bars & Tea boutiques . Vegetable slicer. enchiladas.Receiving station . and how it operates-Advantages & disadvantages -Application. Basic concepts of Microwave Cooking Essential compounds. lasagne.

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

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

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

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

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

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

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

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

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 .

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

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

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 .

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

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

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

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

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

Ø POACHED FISH WITH HOLLANDAISE SAUCE .

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

.

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

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

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

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

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

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

Ø Marketing strategy

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

4.2 Occupany rates 1.6 Room Division budget report 1.1 2.4.1 Forecasting room revenue 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.3.4 Hotel statement of income 1.2 Estimating expenses 1.1 Rule of Thumb approach 1.7 Operating ratios and ratio standards.3.3 Forecasting room availability budgeting for operations 1.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .1 Establishing room rates 1.4 2.3.1 Daily operation report 1.4.4. UNIT-II REVENUE MANAGEMENT 2.4.1.4 Evaluating front office operations 1.1.5 Room division income statement 1.3.3 2.2 2.2 1.3 Room Revenue analysis 1.4.2 Hubburt Formula 1.3 Refering budget plans 1.4.

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.

Procurement of licences of permits required to operate hotels restaurants & other catering establishments. The various laws applicable to catering establishments.strike. worker. occupier. workman. Registration.2 Study of Fixation of tariff for various taxes viz.2 The industrial Disputes Act 1947 Definition:. 1. tiles.Scope. Definitions:. The Payment of Wages Act 1936. welfare. Working condition. surcharge. day. Introduction object of law. week. award. expenditure. Trade Union.3 Trade union Act 1926 . retrenchment. calendar year. Public utility service 2.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Industrial Establishment. settlement. health and safety measures. powers of Inspectors. luxury. UNIT II Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act. adolescent. Employee. Social 2. Definitions of factory.4 Security. Tamil Nadu Catering Establishment Act. lockout. deductions allowed . layoff. 2. Factory Rules for payment of wages. Rights & privileges of regd. adult. manufacturing process.V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804) UNIT I 1. Authorities under the act. Employer.Wages.

performance right of unpaid vendor 3. Apprenticeship Act. Requirements. contribution.9 The Payment of Gratuity Act 1972 Scope. Rights of workers UNIT III 3. Bonus vs.5 The minimum Wages Act 1948 Scope. obligations of employer & employee adjudication of disputes. 2.1.General principles.2 The Sale of goods Act 1930 Definition. conditions & Warranties. fire insurance/ burgle/ riots/ natural calamities . benefits. 2. Rights & duties of bailor & bailee inn keepers liabilities.what is p.10.6 The Employees Provident Fund Act 1952. obligations and rights of employers& employee. bonus in case of new establishments.2.1 3.1.8 The employees state insurance Act 1948 Scope. validity of contract. rights. 3. Powers of Government 2. performance Incentive. Fixation & Revision of WagesObligation of employers Administrative authorities.1.f.3 The contract of Bailment Definition.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. 2. Contract Regulation (abolition) Act. illegal agreement.1 Mercantile Law The contract Act 1872 Definition. Rights & obligations of employer & employee.4 Law of insurance. void arrangement. Short notes on gratuity Trust 2.1. Valid/void contract. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. performance (when a communication becomes complete legally) 3.

Public Company The Partnership Act 1932: Definition.1.1.3 4.1.Meaning & effect.1.1 4. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .4 5. UNIT IV 4.1.5 4.1 5. Private Company.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 5.6 Consumer Laws The Consumer protections Act 1986 Applicability.3 5.2 4.5 Types of Organization Company Law 1956: Definition.1 4.1.4 4.1.1.1. Public liability Insurance.Fidelity insurance.1.Meaning & effect. Creation.1.1 5. Formation Law of Agency : Definition.

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

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

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

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

Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . lamb.2 2. terrines. pates. veal. UNIT-II 2. Preparation of various sausage salamis. 3. UNIT-III 3. balantine. prawn. Salt Dough. Duties and responsibilities of the head and other staffs. Issuing and receiving various materials. curing and smoking of various meats. Butchery. Preparation of salads. Different cuts of poultry. UNIT – V 5. salads dressings. lobster. Ice Carving. 5. placing indent and maintaining stock. galantine and garnishing them preparing of sauces. fish and various uses in the kitchen with diagram and weights. mousse line mousse.1 Receiving and maintaining perishable commodities like crab.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1.3 Equipments used-charcutiere. Veg/Fruit Carving. cold soup.1 2. 2. accounting there of. 4. 1. port. other. UNIT-IV 4. cold kitchen and larder plan-layout and Hierarchy. aspic jelly and their uses.1 Definition and importance of Garde Manger – Section butchery. Canapés.1 Non Edible Displays-Butter Sculpture. curer factors to be considered for selecting them.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.

The art of Garde Manger 7.6. . The Lardu ctry.

9 1.3 1.11 Role & importance of maintenance department in hotel & catering industries. Duties & responsibilities of staff in maintenance department. Energy and their units & relationship. three phase & its importance on equipment specification.2 1.5 1. fuses.6 1. single phase. Calculation of electric energy consumption.4 1. Safety precaution to be observed while using electrical appliances.1 1. sockets.4 2.10 1. Organizational chart of maintenance department.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Type of fuel-calorific value. DC & AC. . resistance power.1 2. Short circuit.2 2. Liquid petroleum gas-properties Precautions while handling LPG. 2. Energy sources-heat unit & heat transfer. High pressure & low-pressure burners & corresponding heat output. UNIT-II Electricity-fundamentals of electricity.6 2.5 2. Comparative study of fuels used in catering industry. conductors.9 Electricity-fundamentals of electricity Definition of insulators.3 2. Type of lighting-incandescent & fluorescent lamps. current potential difference.7 1.8 1. Calculation of account of fuels used in catering industry and its cost factor. series and parallel connections. switches & earthing.8 2. double phase. Principles of Bunsen burner. Electric circuit-open & close.7 2.

9 3. Cold & Hot water system used in hotel & catering industry.5 a) b) c) d) 4.10 3.7 3.2 3. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .11 2.4 3. Flushing cisterns. traps.2. water tap. Advantages & disadvantages. Comparisons. water softening-Base exchange method. Water & sanitary system.11 Refrigeration & air conditioning Basic principle.2 4. Fire fighting systems. Compressing type refrigeration system defrosting.6 3. closets & pipes. Types of refrigerant units.6 Preventive & breakdown annual program.10 2.13 2. Window & central air-conditioning.4 4. UNIT-IV 4. Types of contracts.1 3.12 2.5 3. Boiling point & latent heat. Classes of fire & fire extinguishers.8 3.15 Units of light-intensity & utility. Energy conservation methods & programmes adapted in hotel.3 3. Hardness in water.14 2. UNIT-III 3. Various parts in general-preventive maintenance.1 4. Conditions for comfort unit of air conditioning. Fire detectors.3 4. Contract maintenance.

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

4 3. General methods.Types.1.1. Right sizing.Sources of recruitment selection procedures Manpower planning.Application.2. Job enlargement. Group Manpower Ratio. type and uses Recruitment .Hierarchies .Job analysis. Interviews .4 Job Design .1 3. Test .1. 2.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure .VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502) UNIT-I 1. Job enrichment Job Specification .Definition and formats Job Evaluation .Types.Types Vertical/Horizontal UNIT-II 2.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .2 2.Meaning. Job rotation.1 1.1 3.3 3.1 2. Job description.1.2 3.2 3.5 Selection .3 2.2 1. UNIT-III 3.

1 3.3 3.5 4.1 4.2.3.Employees Satisfaction Survey .5 Types of performance appraisals .4.3 3.7 4.6 4.Industrial Relations Machineries ID Act Wage Settlements .1.9 4.2 4.1 3.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order.2 3.4.1 3.2. UNIT-IV 4..4.Culture Change ..4.1 4.Methods Role Status Rewards & Recognition .2 3.8 4.3.2 3.2.1.Types & effects.Reasons – effects.. UNIT-V .4. House Rules.1.Bi-partite.1.1.(Methods) Performance Rewards .4 3.1.11 Industrial Relations Trade Unionism . Interpersonal and group dynamics..1. Tripartite Arbitration Barriers of collective bargaining Grievance handling .4.Principles .Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .4 4. definition Role of trade union in the Indian Scenario Collective bargaining .3 3.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .2.1.1. Job satisfaction .4.4 3.1.3 4.4. Standing Order.10 4.

1. Medical. product and services 5. PF etc. gratuity. leave.2 Systems 5.1 Personnel Management 5. 5.1.3 Personal record.1.1.HRIS (Human Resource Info Syst. span of control. technology.6 Other forms like ESI.7 Organising manpower through market.1.5 Manpower audit 5.1.1. organizational objective. size and diversity.) brief 5.8 Flexible Manpower 5.1.9 HR Budget .1 Definitions 5.4 Employee productivity 5.1.5.

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

marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies. 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.VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805) UNIT-I Fundamentals of Marketing Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research.

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advertising agency-media selectiontype of media-sales promotion. Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. . training.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business. Direct Sales. Selling and sales management-Definition-sales task-Determining the sales force structure-Selecting sales person-Role of sales Manager Public Relations. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC. 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. Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods. Sales Promotion.

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

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 .

Composition. Bedspread quilt) 2.1 Design and type of design Elements of Design (Line.3 Beds & Bedding Bolsters.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1.1.4 Principles of Lighting 2. . 2. Size. Extra Bed. Form. Sofa Bed.1. Valance.2 Principles 1.2 Factors affecting the Colour scheme of a guest room UNIT II 2. Value) of Design (Scale. focal point ) Colour and colour scheme 1. Direction. shape. Bed linen.2 Proportion.1 Types of Windows treatment. Texture. Fold away Beds 2.2.2.2 Factors to be considered in selection of window treatment. Balance. Draperies. Café Curtains. 2.1 Light and types of Light 2.1. Glass Curtains.1.2. Colour.1 Types of Bed & Sizes (Zeal Bed.3.1.1 Uses 1.1 Light and Light fittings 2. Rhythm 1.1. Cornice. Venetian. Blinds-Roller.3 Kinds of Light 2.2 Windows & Windows treatments Casements Curtains.1 1.2 Source of Light 2. Sewage& tail pelmets.1.2. Harmony. Blankets.5 Lighting for activities 2.

Cushions 3.3.2 Bedspreads selection .1Woven .1. Wood grain.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Lincrusta.1 Curtains upholsteries. Metal wall covering) 4. UNIT IV 4. Rubber & Plastic Mattresses) UNIT III 3. Needle punched Carpets.3 Care & Maintenance 4. Fitted) 4. .1. Wood Panelling.3. Electro statically flocked carpets) 3.1.3 Care & Maintenance 3.1. Flock.1.1. pile bonded carpets.1 Types of wall papers – (Spongeable. Brussels & Cords.2. Washable.3 Soft furnishing 3. Free standing. Care & Uses 4.2 Major Furniture woods & uses 4.1.1.2 Uses & Disadvantages 3.3.1 Types of Carpet 3.2 Selection.1 Classification of Fibre 3. Uses.2 Wall & Wall Coverings Wood chip.2. Anaglypta.Care.1.2.(Tufed.2Non-Woven .1 Furniture & Fittings 4. Axminster.1 Types of furniture – (Built-in.2.1 Carpets 3.2 Types of Construction 3. Loose covers.2 Fabric & Fibre 3.1.2.2. Glass Wall Covering.3 Fabrics & Commonly used fabrics 3.(wilton. Oriental) 3.

Wedding Reception. Rules & Steps to be followed in flower arranging 5.1 Composition 4.1 Principles of Flower Arrangement 5. Allen 3) Hotel.2.3. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Diwali. Onam. Western.3.3 Floor & Floor Covering 4. Free Style. Hostel.1. Traditional 5.3 Types of Flower Arrangement – Japanese.3 Accessories.2 Purpose 5. Brason & Margraret Lennox .3 Advantages & disadvantages 4.2 5. New Year. College Annual Day.1.4.1.4 Equipment. Pongal.3 Uses.3. types & functions Theme Decoration – Christmas. Hospital House Keeping – Joan C.2 Types 4. Birthday Party.1 Flower Arrangement 5.1. Care. Advantages & disadvantages Unit V 5.

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

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

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

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