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.

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

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. 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 . English/Russian . French/American 2.

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

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

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

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

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

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

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

Collins Cobuild English language Dictionary. Peter watey jones. REFERENCE BOOKS: 1. how type questions) and answers (agreement / disagreement) Question tags Unit – III Verbal response to situations Verbal etiquette / face to face and telephonic conversation with clients Unit – IV Unraveling the captions in journals Word pictures Error Identification and correction Unit – V Description : Location. English Course. ed.. thing. penguin 3. hotel reservation food. Linguaphone Institute. speech rhythm) Unit –II Dialogue writing Formation of questions (using WH. London 1970 2. Gwyneth fox. Impact.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. rosamund moon & penny stock . Penguin to functional English. place of picnic and sigh seeing – preparing speech. Middlesex 1983.

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

O REGISTERS MAINTAINED Ø Key handling procedures Ø Lost and found procedures .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. Guest floor operation 2. Weekly cleaning 2. Daily cleaning UNIT-V H.K & F. Spring cleaning 3.

Ø Registers maintained in department Ø Safety and security .

P) Knowledge of.I. Ø Baggage handling procedures Ø Front office cashiering procedure. Groups..I. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F. Ø Receiving and registering the Guest. Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments.II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403) OBJECTIVE: To help the student to achieve an in depth Knowledge of Ø Taking Bookings.P.V. V. Rates offered Maintain and Use of the Guest Information Directory. Ø Knowledge of Traiff Basis of charging. V.T. Tariff fixation. 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. Pre registration activity. Using the guest History System. 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 .I. Rack Rates.

1 Bed making – Morning attention.2 working in teams 3.3 Periodic cleaning 5. evening attention 6.1 working individually 3. plastic.2 Room cleaning 6. Organizing cleaning 3.3 working in groups 4. Cleaning of various services Metal – Brass.4 Scrubbing 2.3 Mopping 2. Identification of cleaning tools and cleaning agents 2. laminates.7 Spot cleaning 3.2 Sweeping 2. corridor. wood) 2. Theatres etc.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. Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained) ACCOMMODATION OPERATION (PRACTICAL) 1. cleaning 2. Cleaning frequencies 4. Public area cleaning 7. 6. chrome. glass.1 Dusting 2. floor surfaces.1 Daily clening 4.6 Vacuuming 2.3 Bath room cleaning 6.) 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. star case. wooden furniture. earthen ware. Bus. upholstered surface. Stainless steeel.5 Polishing (Metal. dinning hall . reception..2 Weekly cleaning 4. porcelain. ceramic.1 Lobby. Train. floor.4 Room inspection 7. Guest room cleaning 6.

BHATNAGAR : FRANK BROS & CO. INC : II Edition – 1996. Preparing Housekeeping register and reports REFERENCE BOOKS 1. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker. Fire prevention procedure 10.8. MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) . Singh HOTEL. 7.2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS. R. BARDI : JOHN WILEY & SONS. 5. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. First Aid procedure 9.By Dr. HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications) . Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S. : 2005 2. 3. 4.K. III Edition .K.

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

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

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

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

conse’quence. cela Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect VIVA Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114.. Grammar Ø Enchainement des ide’es (opposition. cause. celle. but) Ø Quelque chose – ne …. Ceux. ceci. passé.III SEMESTER HOTEL FRENCH – III (08U3LF3) Prescribed text Book: Le Francais de l’hotellerie et du tourisme Part – 3 Dans Les Autres Services Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry.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.rien: Quelqu’un……ne……personne Ø Pre’sent progressif. future proche. recent Ø Pronoms de’monstratifs : celui.59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115) .

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

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

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

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

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

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

Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical.5 Polishing (metal. floor.3 Mopping 2. Death.3 Working in groups 4 Cleaning frequencies 4.1 Working individually 3.1 Daily cleaning 4.  To help prepare work procedures and job procedures  To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2. suicide. Fire. Bomb threat.3 Periodic cleaning . 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.2 Working in teams 3. wood) 2. Robbery.7 Spot cleaning 3 Organizing cleaning 3.6 Vacuuming 2.2 Sweeping 2.2 Weekly cleaning 4.4 Scrubbing 2.1 Dusting 2.

• Improving the conversational skills and mannerism. corridors. amendments. wood. restaurants. processing reservation • Receiving & registering of F I T groups crew. plastic. stainless steel. 2. glass. furniture and fixture. turn away) REFERENCE BOOKS: 1. • Etiquettes body language. Bardi Michael L. laminates. ceramic. floor – cement. e. Brooks Ahla . VIPs through role play • Extempore for polite speaking.5 Preparing check list/ job orders 7 8 9 Public areas – lobby.1 Bed making . Kasavana Richard M. grooming and greeting • Situations handling (over booking room change.Morning attention.4 Room inspection 6.3 Bathroom cleaning 6. • Forecasting of rooms • Taking reservation. Evening attention 6. chrome. mosaic.c. carpet) 6 Guest room cleaning 6.1 Metal – brass. staircase.t.5 Cleaning of various surfaces 5.2 Room cleaning 6. Fire fighting training First aid training • Students must be aware of uses of all stationeries in front office. cancellation. earthen ware. Hotel Front Office Management Front Office Proceedings James A. porcelain.

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

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

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

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

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

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

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. 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.

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

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

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

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

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

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

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

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

II [CONTINENTAL] CORE-VI (08U HM 4406) MENU 1 RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM MENU 2 RICE BRINJAL & DRUMSTICK SAMBAR. POTTATO VARUVAL PAPAD PICKLE RAVA KESARI MENU 3 LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS MENU 4 DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN .IV SEMESTER FOOD PRODUCTION PRACTICAL.

RED MAKHANI GREEN MENU 5 JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA MENU 6 VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON MENU 7 CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI MENU 8 STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA .

MENU 9 SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA MENU 10 ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING MENU-11 COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL MENU 12 MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE MENU 13 CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES .

POMMES DE TETRE ANNA HONEY COMB MOULD MENU 14 GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING MENU 15 WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE MENU 16 PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE MENU 17 MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM .

gluten.functions and its uses in bakery UNIT. low ratio cakes] .III YEAST DOUGH METHOD Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough UNIT-IV CONFECTIONARY PRODUCTS Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich.functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats.elementary knowledge.description and uses Oven. effect of over and under fermentation Ø Eggs. PH value.composition.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. WAP of flour.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. types. high ratio. flour test. activity. function and its uses. lean.types and their advantages / disadvantages Personal hygiene maintained in bakery UNIT-II RAW MATERIALS USED IN BAKERY Ø Flour. Ø Yeast.

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

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

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

MENU-12 BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS .

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

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

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

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

6 Room Division budget report 1.4.4.5 Room division income statement 1.3 2.4 2.4.2 Estimating expenses 1. UNIT-II REVENUE MANAGEMENT 2.3.2 2.1.1 2.1.2 Hubburt Formula 1.3.4.4 Evaluating front office operations 1.1 Daily operation report 1.7 Operating ratios and ratio standards.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate .4.3.4.1 Forecasting room revenue 1.3 Refering budget plans 1.4.2 1.1 Establishing room rates 1.4 Hotel statement of income 1.2 Occupany rates 1.3 Forecasting room availability budgeting for operations 1.3 Room Revenue analysis 1.V SEMESTER ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT Planning and evaluating Front office operations 1.1 Rule of Thumb approach 1.3.

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business

2.16 2.17 2.18 2.19 2.20 2.21 2.22

Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through

UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management

UNIT-IV
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby

reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)

Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.

UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.

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

obligations and rights of employers& employee. Contract Regulation (abolition) Act. Powers of Government 2.6 The Employees Provident Fund Act 1952.1. performance (when a communication becomes complete legally) 3. rights. 2. benefits. Short notes on gratuity Trust 2.3 The contract of Bailment Definition. Apprenticeship Act.8 The employees state insurance Act 1948 Scope. performance Incentive.4 Law of insurance. Rights of workers UNIT III 3.1. fire insurance/ burgle/ riots/ natural calamities .f.1.1 Mercantile Law The contract Act 1872 Definition.General principles. 3. Requirements.2 The Sale of goods Act 1930 Definition.10.2. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity.what is p. Valid/void contract. illegal agreement.1 3. contribution. 2. Rights & duties of bailor & bailee inn keepers liabilities.1. void arrangement. bonus in case of new establishments. conditions & Warranties. Fixation & Revision of WagesObligation of employers Administrative authorities. obligations of employer & employee adjudication of disputes.5 The minimum Wages Act 1948 Scope.9 The Payment of Gratuity Act 1972 Scope. 2. Bonus vs. performance right of unpaid vendor 3. Rights & obligations of employer & employee. validity of contract.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus.

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 5.1.5 Types of Organization Company Law 1956: Definition.2 5. UNIT IV 4.1.1.2 4.Meaning & effect.1. rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid .4 5.1. Private Company. Public Company The Partnership Act 1932: Definition.1.3 4.1.1 4.Meaning & effect.1 5.1. Formation Law of Agency : Definition.1 4.5 4.Fidelity insurance.1. Creation.6 Consumer Laws The Consumer protections Act 1986 Applicability.1 5.3 5.1.4 4. Public liability Insurance.1.

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

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

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

T. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself . 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.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.Michael Clark Pearson Edition.

4. fish and various uses in the kitchen with diagram and weights. lobster. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery . Canapés. mousse line mousse. cold kitchen and larder plan-layout and Hierarchy.1 Non Edible Displays-Butter Sculpture. 3. aspic jelly and their uses.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. pates. UNIT – V 5.1 Definition and importance of Garde Manger – Section butchery. 1. Duties and responsibilities of the head and other staffs. Cheeses-Varieties (International and Indian Varieties) REFERENCE BOOKS: 1. Ice Carving. 5. Preparation of salads.1 2. Salt Dough. terrines. balantine. UNIT-III 3. UNIT-IV 4. other. lamb. Preparation of various sausage salamis. galantine and garnishing them preparing of sauces. curing and smoking of various meats.1 Receiving and maintaining perishable commodities like crab. veal. salads dressings. accounting there of. curer factors to be considered for selecting them. placing indent and maintaining stock. Different cuts of poultry.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Issuing and receiving various materials.2 2.3 Equipments used-charcutiere. Butchery. UNIT-II 2. 2. Veg/Fruit Carving. cold soup. port. prawn.

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

Safety precaution to be observed while using electrical appliances. Energy sources-heat unit & heat transfer.HOTEL ENGINEERING CORE-XIII (08U HM 6413) UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT 1. Comparative study of fuels used in catering industry. UNIT-II Electricity-fundamentals of electricity. Electric circuit-open & close.7 2.9 1. Type of fuel-calorific value. .1 2. current potential difference.8 2. DC & AC.4 1. series and parallel connections. double phase. Type of lighting-incandescent & fluorescent lamps.2 1. single phase.11 Role & importance of maintenance department in hotel & catering industries. Energy and their units & relationship. Organizational chart of maintenance department.2 2.7 1. Short circuit. sockets.6 2.3 2. Calculation of electric energy consumption. conductors. Liquid petroleum gas-properties Precautions while handling LPG. three phase & its importance on equipment specification. 2.3 1.5 1.9 Electricity-fundamentals of electricity Definition of insulators.4 2.1 1. Duties & responsibilities of staff in maintenance department.8 1. High pressure & low-pressure burners & corresponding heat output. resistance power. Calculation of account of fuels used in catering industry and its cost factor. switches & earthing.5 2.6 1. Principles of Bunsen burner.10 1. fuses.

Cold & Hot water system used in hotel & catering industry.14 2.2 4.6 3.5 3. UNIT-IV 4. UNIT-III 3.4 4.7 3. Advantages & disadvantages. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control .9 3. Comparisons. Energy conservation methods & programmes adapted in hotel. Various parts in general-preventive maintenance. closets & pipes.11 Refrigeration & air conditioning Basic principle.6 Preventive & breakdown annual program. Fire detectors.5 a) b) c) d) 4.3 3.2 3. Compressing type refrigeration system defrosting.2. water tap. Hardness in water. Flushing cisterns. Boiling point & latent heat.3 4.4 3. Classes of fire & fire extinguishers.12 2.1 3.10 2.10 3. Contract maintenance.8 3.1 4. Conditions for comfort unit of air conditioning. Fire fighting systems. water softening-Base exchange method.11 2. Window & central air-conditioning. traps.13 2. Types of refrigerant units.15 Units of light-intensity & utility. Types of contracts. Water & sanitary system.

4 Paints and polishes-types & its advantages. Borseink. W. Practical maintenance and equipment for hoteliers. REFERENCE BOOKS: 1. care & maintenance. Tasa poxwala sons & co.D. John weley. Mumbai 3. 5. Teach yourself-gas electricity Wilmay C. 4. Modern maintenance Eleno.. steps.5 Preparation of surfaces & application.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. 5. F.B.2 Types of wall finishes. 5.3 Types of furniture. Blood D.C. corridor etc.W English language book society . The management of maintenance and engineering systems in hospitality industry. licenses and caterers.1 Types of flooring. Miller and Jerome. Gladwell 2. 5.. D. J.

1 2.Types Vertical/Horizontal UNIT-II 2.2 3.1.1 3.1 1.3 2.Types.Definition and formats Job Evaluation .Sources of recruitment selection procedures Manpower planning.Meaning. Job description.1 3.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance .Types. Job enrichment Job Specification .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 enlargement.4 Job Design . UNIT-III 3.2 1. Job rotation.Job analysis. Group Manpower Ratio.2 3.4 3.2 2.3 3. Interviews . Test . type and uses Recruitment .5 Selection . General methods.1. 2.Application.2.Hierarchies .1. Right sizing.1.

Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture .4.1.4.1 3.1.8 4.Industrial Relations Machineries ID Act Wage Settlements ..1.Methods Role Status Rewards & Recognition .4.4.Reasons – effects.3 3.1 3.4 4.Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order. Tripartite Arbitration Barriers of collective bargaining Grievance handling .5 Types of performance appraisals . House Rules. Interpersonal and group dynamics.4 3. UNIT-IV 4.4...Bi-partite.1.4 3.2.2.3 3.Principles .7 4.3.3 3.1.1. procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures .1 4.Employees Satisfaction Survey .4. Job satisfaction . definition Role of trade union in the Indian Scenario Collective bargaining .2 3.2.Types & effects.3.4.1 4.2 4.4.10 4.1.1.6 4. Standing Order.1.2 3.(Methods) Performance Rewards .1.2. UNIT-V .1.11 Industrial Relations Trade Unionism .5 4.2 3.Culture Change .9 4.3 4.1 3..

technology.1.1.1. product and services 5.1.5. PF etc.9 HR Budget . gratuity. span of control.HRIS (Human Resource Info Syst.1 Personnel Management 5.1.8 Flexible Manpower 5.1 Definitions 5.1.1.6 Other forms like ESI. 5.1.5 Manpower audit 5.4 Employee productivity 5.1. leave.7 Organising manpower through market. organizational objective. size and diversity.) brief 5.3 Personal record. Medical.2 Systems 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 .

service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry. . UNIT-II Introduction to the Marketing Mix Product Definition of product and service-The hotel product and its components of physical aspects. 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. marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment. Market Segmentation Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research. Price Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.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.

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Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation. training. . Sales Promotion. 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.advertising agency-media selectiontype of media-sales promotion. UNIT-III Introduction to Promotional activities-The role of promotion-promotion mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix. social responsibilities towards different group. Direct Sales. UNIT-IV International Marketing-International Marketing-emergence of global marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.Promotion Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection. UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business.

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

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.

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

1 1. Blankets.3 Kinds of Light 2.1. 2. Cornice.2. Size.1 Uses 1.2 Factors affecting the Colour scheme of a guest room UNIT II 2.5 Lighting for activities 2. Valance. Draperies.1. Form.3 Beds & Bedding Bolsters.1.2 Windows & Windows treatments Casements Curtains.1.4 Principles of Lighting 2.3. Fold away Beds 2.1 Types of Bed & Sizes (Zeal Bed.2 Proportion.INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE UNIT I 1. Venetian. Blinds-Roller. shape.2 Factors to be considered in selection of window treatment.2 Principles 1. Café Curtains.1. Sofa Bed.1. Texture.1 Design and type of design Elements of Design (Line. Bed linen.2 Source of Light 2. Sewage& tail pelmets. Colour.1 Types of Windows treatment.1. focal point ) Colour and colour scheme 1. Extra Bed.2.2. Bedspread quilt) 2. Value) of Design (Scale. Composition. Harmony.2. . Direction. Balance. Rhythm 1. Glass Curtains. 2.1 Light and types of Light 2.1 Light and Light fittings 2.

1 Carpets 3. Wood grain.1 Types of wall papers – (Spongeable.2 Wall & Wall Coverings Wood chip. Flock. Needle punched Carpets.1.1. Loose covers. Metal wall covering) 4. Brussels & Cords. Oriental) 3. Electro statically flocked carpets) 3.2.1.2. Uses.1 Curtains upholsteries.Care. Rubber & Plastic Mattresses) UNIT III 3.1 Furniture & Fittings 4. Washable.3.2 Selection. Axminster.2. Free standing.1.3.3 Care & Maintenance 3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses. Lincrusta.3 Care & Maintenance 4.1 Types of Carpet 3. Cushions 3.1 Types of furniture – (Built-in. . Fitted) 4. Care & Uses 4.(Tufed.1. UNIT IV 4.2.1Woven .2.1.3.2.(wilton.3 Soft furnishing 3.1. Glass Wall Covering.1.2 Types of Construction 3.1.1 Classification of Fibre 3.3 Fabrics & Commonly used fabrics 3. Anaglypta. Wood Panelling. pile bonded carpets.2Non-Woven .2 Uses & Disadvantages 3.2 Bedspreads selection .1.2 Fabric & Fibre 3.2 Major Furniture woods & uses 4.

4 Equipment.3. Wedding Reception. College Annual Day. Brason & Margraret Lennox .3.1 Composition 4.2 Purpose 5. Hospital House Keeping – Joan C. Board Meeting REFERENCE BOOKS: 1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. New Year. Traditional 5. Birthday Party.3 Floor & Floor Covering 4.3 Uses. types & functions Theme Decoration – Christmas.1. Diwali.2 Types 4. Allen 3) Hotel. Hostel.2 5.2.1.3 Advantages & disadvantages 4. Western. Advantages & disadvantages Unit V 5.3 Accessories.3 Types of Flower Arrangement – Japanese.4.3. Free Style. Care. Pongal. Onam. Rules & Steps to be followed in flower arranging 5.1 Flower Arrangement 5.1.1.1 Principles of Flower Arrangement 5.

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

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

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

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