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0 PROPOSED COURSE STRUCTURE AND SYLLABUS FOR DIPLOMA IN
HOTEL MANAGEMENT PROGRAMME

1.1 Code:DHS01 Front office operations and procedural skills:

Front Office is considered as the face of Hospitality industry and is the first interaction point with
the guest. It makes the provision for Reservation, Registration, check-in and check – out process.
As the guest enters the foyer, he forms an impression of the establishment from its outward
appearance. Then after check-in, the guest comes in to contact with the lift and staircase of the
corridoor to reach the allocated rooms or lounge and public areas.
By this time he/she interacts with the front office personnel’s like Front Office assistants, Bell
Boy, Concierge etc. Thus the prime aim of this well-structured syllabus is to provide a unique
balance between theoretical & practical input using advanced teaching aids, followed by six
months industrial training providing exposure to the students.

COURSE CONTENT:
1.1.1Front Office Operation
1.1.2 Hotel Information System
1.1.3 Basics of Tour and Travel operations
1.1.4 Basic Communication
1.1.5 Computer Application
1.1.6 Industrial Training

Scheme of Teaching & Examination (DHK)

Subject Distribution of Distribution of Marks for Mid Term/
Hrs per week University Exams Sessional Marks
Th. Pr. Total Th. Hrs. Pr. Hrs. Th. Pr.
1.1.1 Front Office Operation 06 12 18 100 3 200 4 20 50
1.1.2 Hotel Information System 04 - 04 50 3 - - 20 -
1.1.3 Basic of Tour and Travel Operations 04 - 04 50 3 - - 20 -
1.1.4 Basic Communication 04 - 04 50 3 50 2 20 25
1.1.5 Computer Application 04 02 06 50 3 50 2 20 25
1.1.6 Industrial Training 13 weeks - - 100 - - 100
Total 22 14 36 300 400 100 200
Grand Total 1000

SYLLABUS:

1.1.1Front Office Operation

Unit – 1 The Hospitality Industry: Types of hotels, defining the term hotel, classifying
hotels
Unit – 2 Front Office Organization: Front office operations, Organization chart,
staffing, scheduling, work shifts, job specifications & job descriptions of Front office personnel
Unit – 3 Front Office Operations: Front office systems, The front desk, Front office,
equipment, Telecommunication.
Unit – 4 The Accommodation Product: Need for hotel product brochures, tariff cards,
Types of guest rooms and suites, Types of room rates, Meal Plans –Types, Types of guests-FIT,
Business traveler's, GIT, Special Interest Tours, Domestic, foreign, Reservation: Methods,
Handling inquiry, Group reservation, Different records and Formats.

Unit -5 Registration: Pre- registration activities, Registration activity, The registration record
Unit -6 Method of payment: Issuing the room key, Fulfilling special requests, Change of room
Over-booking cases

Unit – 7 Front Office Responsibilities: Front office communication, Dealing with emergencies:
medical, death, theft, robbery, fire, bomb threats etc.
Unit- 8 Front Office Security Functions: Role of Front Office in Hotel Security, Check in: Use
of metal detectors, validators, scanty baggage handling, Damaged keys, use of key cards.

Front Office Operations and procedural skills Practical :

1) How to handle inquires, suggestive selling
2) How to convert inquires to valid reservations
3) Basic manners and grooming standards required for Front Office operation
4) Forms and formats
5) Identification of equipment
6) Preparing and filling up reservation forms
7) Role-play of accepting reservation, walking a guest and complaint handling for bumped
reservation.
8) Reservation handling by computers.
9) Preparing and filling up registration card.
10) Role-play for different check ins as- Walks in, FIT, Corporate, VIP and Groups.
11) Role-play on guest complaint handling, critical and dangerous situation handling.
12) Operating computer software system in computer lab.
13) Communication skills -verbal, non verbal
14) Preparation and study of countries, capitals, currencies, airlines and flags chart
15) Telecommunication skills -telephonic situation handling

1.1.2 HOTEL INFORMATION SYSTEM:
Unit – 1 MANAGEMENT INFORMATION SYSTEM: Introduction to M.I.S. –Meaning
and Role MIS, Objectives & Concept of MIS, Elements of MIS & characteristics of MIS
Unit – 2 THE HIS CONCEPT: HIS Terminology and software, HIS Software Modules-
Reservation, Guest A/C, Room Management, F&B Management, General Management.
Unit -3 POS & CAS (Cash Accounting System): Purpose and Type, Touch Screen
Terminals, Immediate character Reorganization (ICR) Terminals, POSD Printers
Unit- 4 COMPUTER BASED RESERVATION SYSTEM: Global distribution system,
Inter – sell agencies and central reservation (CRS), Reservation through the internet
Unit – 5 DATABASE MANAGEMENT SYSTEM, Data base definition, kinds of DBMS
packages, Problems with Manual Data base, Advantages of using computers for Database,
Working in the Database Window- Creating Tables Opening, Copying, Saving, Renaming and
Deleting, working with data, Adding or Editing data, Display or change the structure of a Table
selecting. Copying, Moving and Deleting Data, Finding and Replacing Data, Managing Duplicate
Records, Working with Primary keys and indexes, Working with Queries
Unit – 6 ROLE OF PERSONAL COMPUTER IN OFFICE AUTOMATION: Role of
personal Computer In Office Automation, Introduction Information system activities -Word
Processing, Desk top Publishing , Image Processing, Electronic Spread sheets, Interactive Video,
Electronic Communications System, Electronic Meeting systems, Telecommuting, Internet ,
Office Support System, Management Implications of Office Automation.
Unit – 7 GENRATING REPORTS AND STATEMENTS: Preparing Reports: Daily
Operation Report, Room Occupancy, Revenue analysis, Hotel Statement of Income, Room
Division Income Statement, Room Division Budget, Reports, Operations Ratio and Ratio
Standards, Discrepancy reports, Merits & Demerits of Computerizing a Hotel.

Transport & Insurance documents. Air charters.1. Health requirements. Fly-cruise. All-India Permits Rail Transport: Major Railway Systems of World. Travel Agency and Tour Operation Business: History. recreation and leisure. Air Corporation Act. ethnic or ‘roots’ tourism and VFR. General Tourism Trends. typology of tourism products. social. domestic. river and canal boats. handling . Future from 2002 onwards. their inter–relationships. Traveller. airlines and transport agencies and other segments of tourism sector. tourist destination. Unit – 6 Travel formalities: Travel Formalities: Passport. UFTAA. Toy Trains. Forms of Tourism: religious. Unit – 7 Approval of Travel Agents and Tour Operators: Approval by Department of Tourism. Visa. Unit –3 Types and Forms of Tourism: Inter–regional and intra–regional tourism.travel information and counselling to the tourists. currency. customs. Study of various Fiscal and Non – Fiscal incentives available to Travel agencies and Tour Operations business. senior tourism. Tourism. Unit – 5 A study of International Tourism Organisations: Origin. Government of India. services and industry. definition and historical development. sports and adventure. PATA. Types of rail tours in India:. Indrail Pass. Tourism product production system. Past to 2nd world war. Growth. business. Why it is different from other types of consumer product? Elements and characteristics of tourism products. inbound and outbound tourism. ASTA.3 BASICS OF TOUR AND TRAVEL OPERATION Unit – 1 Introduction: What is Tourism? Definitions and Concepts.1. Water Transport: Historical past. taxes. conferences. practices. Itinerary preparation. Unit – 4 Tourist Transportation: Air transportation: The airline industry present policies. Approval by Airlines and Railways. recent and current 1945–2002. ferries. and Excursionist–Definition and differentiation. conventions. historical. Types of Tourists. travel insurance. incentives. Tourism Product Life Cycle. special interest tourism like culture or nature oriented. Unit – 8 Functions of a Travel Agent: Understanding the functions of a travel agency . health. preparation and marketing of Tour packages. Definition of Travel Agency and differentiation between Travel Agency and Tour Operation business. Fare Calculation. hovercrafts. Visitor. Surface Transport: Rent-a-car Scheme and Coach-Bus Tour. Unit – 2 Tourism Products & Attraction: Nature. adventure. and present status of Travel Agency. (Euro Rail and Amtrak) General information about Indian Railways. reservation. ticketing. Characteristics and Components of Tourism Industry. Place-on-Wheels and Royal Orient. location and functions of WTO. baggage and airport information. Travel Agency and Tour Operators: Linkages and arrangements with hotels. international tourism. IATA rules and regulations for approval of a travel agency. and ICAO. IATA. Functioning of Indian carriers. cruise ships. Deccan Odessy.

Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry. Body Language. Case study of ITDC. Standard phrases – handling enquires and responding. Process of Communication and various factors. stress. TCI and Thomas Cook. Write ups concerning materials and hand outs. Presentation Plan. Levels & types of listening. Guidelines to make Presentation Interesting.4 BASIC COMMUNICATION Unit – 1 BASIC GRAMMER: Sentence framing. preparation of Itineraries. LOG book writing. tour operation and post tour Management. Forms of Layout. Nature. Unit . Addressing a group. proper modulation of speech. Guidelines for effective listening. letter to Company. Filing Systems. Unit – 4 SPEAKING: Restaurant & Front Office English. using tone of voice.1. Visual Aids. Unit – 2 BUSINESS COMMUNICATION: Need. Narration. Service Charges. Liasioning with principles.6 WRITING SKILLS: Note making/making drafts. Sources of income for tour operation. Unit – 7 OFFICE MANAGEMENT: Types of Correspondence. Government bodies. accent. complaint & reports. Case study of SITA. Correspondence. Audience Awareness. write ups concerning various events. Travel Terminology: Current and popular travel trade abbreviations and other terms used in preparing itineraries.Data. Cox & Kings. Unit–9 Functions of a Tour Operator: Market research and tour package formulation. Classification of Mail. Listening barriers. Styles of Presentation . Role & Function of Correspondence. National Trade Associations: IATO and TAAI. Receipt and Dispatch of Mail. assembling. Voice Modulation. Modes & Barriers of Communication & overcoming them. Unit–10 Public and Private sector in Travel Agency Business and Tour Operation Business: Organisational Structure and various Departments of a Travel Agency. Writing a Bio . The Indian Travel Agents and Tour Operators – an overview. processing and disseminating information on destinations. application. Project writing. Qualities of a good speaker. Need for Telephone skills and developing them. Managing Computer Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills. 1. business/corporate clients including conference and conventions. Guest. Responding to queries. Overcoming barriers for effective communication. Dialogue development. Sources of income: Commission. Unit -3 LISTENING: Definition. posters. Pronunciation. Purpose. Communication in Hospitality organisation its effects on performance. Speech organizing ideas & delivery. Basics of Written and verbal communication. Précis writing.

Apollo-Galileo. INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION . written material. Fantasia. office systems. Summary of WTO sheets etc. 1.5 COMPUTER APPLICATIONS: Unit – 1 Basic Computing: An appreciation of computer hardware and terminology. Role of Computers in Travel and Tourism.6 INDUSTRIAL TRAINING: Objective: To provide students with the actual working environment of a Hotel and to help students identify their key operational areas of interest. Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other departments • Hotels to be requested to issue a “Certificate” of completion to the trainee within their last 3 days of training. Presentation Graphic Tools. Office automation. Use dummy of one for the CRS packages (if available). Unit – 2 Office Work: The study and use of typical micro–computer storage software packages such as word processor. spreadsheet and MS Office (Word.1. Practical of CRS. Multimedia technology. Sabre etc. Hotel Bookings. Training Certificate from the concerned Hotel Authority. A descriptive survey of some of the important application: communication. The use of an operating system. Powerpoint. Web Page Designing. Photographs.1.1. E-mail and electronic highway. Amadeus. information storage and retrieval of Data. CRS for Rail Transport. Unit – 4 Computer Networking: What is CRS. Documents to be submitted after successful completion of IT: WTO (What To Observe) Sheets Training Log – Book (To be issued by Learning Centre) Departmental Appraisal Forms Training Report in 2 Copies (1 for University & 1 for Institute). Excel. Formats. Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS). CONTENTS: INDUSTRIAL TRAINING LOG BOOK • Daily Summary of work done & observed duly signed by the concerned supervisor • Appraisal Forms INDUSTRIAL TRAINING REPORT • Contents: About the Hotel. • A performance appraisal form in objective format to be filled in by dept. Airlines: Different packages used: Abacus. Access and Outlook Express) Unit – 3 Internet: Management information systems. How it functions. Internet. where student worked. Charts & Diagrams. • Hotels to be requested to supervise the LOG book notes made by the students on their daily observation and the respective dept supervisors to initial the pages. various programming languages.

A concise report (preferably typed) of these observations must be prepared and presented to the Institute within one week of completion of training along with the Log Book and Industrial Training Report. apart from carrying out the assigned jobs. . brochures etc. Attach a copy of this WTO sheet at the beginning of your report. Uniform & Body Language • Presentation Content • Use of Slides. The Cover page of the Report should contain your name. you are instructed to make the following observations in your department. Viva will be conducted by an external evaluator. hotel. Multimedia and other presentation aids • Handling of spot queries/questions from the audience Industrial Training WTO (What to Observe Sheets) During your tenure as an Industrial Trainee. DESIRED: Reports should contain additional proformas. Dates of Presentation/Viva shall be announced after you report at Institute. These Reports. The WTO sheets will be supplemented by the Institute before the training is scheduled. Presentation & Viva will be the criterions for the award of semester marks for the session. department & duration. charts. A viva will be conducted soon after the reports are submitted.(One-to-group presentation) Time: 60 minutes (Maximum) To mark on: • Communication & Presentation skills • Grooming.

1.3 Interior Decoration & Hotel 04 . Pr. .6 Industrial Training Scheme of Teaching & Examination (DHK) Subject Distribution of Distribution of Marks for Mid Term/ Hrs per week University Exams Sessional Marks Th. Thus the prime aim of this well-structured syllabus is to provide a unique balance between theoretical & practical input using advanced teaching aids.2. Role. key control • Handling Lost and Found .2. Then after check-in.2. Co-ordination. the guest comes in to contact with the lift and staircase of the corridoor to reach the allocated rooms or lounge and public areas.1 House Keeping Operation: Unit -1 Introduction • Meaning and definition.2. Importance. Total Th.4 Basic Communication 04 .2.2 Code:DHS02 ACCOMMODATION MANGEMENT House Keeping basically makes the provision of a clean.3 Basics of Interior Decoration 1. 1.2. Pr. 20 - Maintenance 1. Importance of Housekeeping • Responsibility of Housekeeping department • A career in the Housekeeping department Unit -2 Housekeeping Department • Organization framework of the Department (Large/Medium/Small Hotel) • Job Description and Job Specification of Staff in the department • Attributes and Qualities of the Housekeeping staff. . Th. Hrs. comfortable and safe environment.2 Personal Hygiene. As the guest enters the foyer. check list. 04 50 3 .1 Accommodation Operation 06 12 18 100 3 200 4 20 50 1. .1 House keeping Operation 1.2. . Sanitation & Safety 1. he forms an impression of the establishment from its outward appearance.5 Computer Application 04 02 06 50 3 50 2 20 25 1.2. Inventory of Housekeeping Items • House keeping control desk.6 Industrial Training 13 weeks .2.2. 100 . 04 50 3 50 2 20 25 1. By this time he/she closely observes the clear lines decor furnishing etc.2. Pr. 04 50 3 .4 Basic Communication 1. Sanitation & 04 .2 Personal Hygiene. followed by six months industrial training providing exposure to the students. 20 - Safety 1.2.5 Computer Application 1. COURSE CONTENT: 1.skills of a good Housekeeper • Interdepartmental Co-ordination with more emphasis on front office and the maintenance department Unit -3 Housekeeping Procedures • Briefing and Debriefing • Indenting from stores.2. 100 Total 22 14 36 300 400 100 200 Grand Total 1000 Syllabus: 1. Hrs.

polishes. Humidity and temperature. Leather. Upkeep. rinsing.Manual & mechanical • Cleaning of different surface • Stain removal & flower decoration • Scrubbing. composition of Air. Principal of waste collection and disposal. source and generation of waste. Unit -4 ODOUR CONTROL: Basic principals of ventilation. Precautions to be taken. Unit -2 SANITATION: Basic principles of sanitation and peculiarity to hotel environment. wiping. Different processes of Water treatment & purification. Maintenance of equipment Unit-7 Care and cleaning of different surfaces • Metal. SANITATION& SAFETY Unit -1 Personal Hygiene: Principle of personal hygiene. • Turn down service. different detergent and disinfectants Unit -3 WATER: Types of water.2. problem. Wall and floor covering • Stain Removal Glossary of terms ACCOMMODATION MANAGEMENT. Air flow. Rexine. Common types of odours and their sources of origin. Unit -6 Cleaning Equipment • Types of Equipment • Operating Principles of Equipment • Storage. Wood. Glass. removing bacteria. swabbing. spring cleaning & public are cleaning 1. Removal and control technique of different types of odours. Ceramic. • Paging systems and methods • Handling of Guest queries. Unit -5 WASTE DISPOSAL: Classification. . sweeping. chemical agents and commercially available products • Bed making procedures and preparing amenity checklist. polishing. buffing • Use of cloths and their types. request • General operations of control desk • Role of control desk during Emergency Unit -4 The Hotel Guest Room • Layout of guest room (Types) • Types of guest rooms • Furniture/Fixtures/Fittings/Soft Furnishings/ Accessories/ Guest Supplies/ Amenities in a guest room(to be dealt in brief only) Unit -5 Cleaning Science • Characteristics of a good cleaning agent • Types of cleaning agent • Cleaning products (Domestic and Industrial) • Room Cleaning and Public Area Cleaning Procedures. brushing. mopping. washing.Practical • Planning Guest Room Layout • Identification of cleaning equipment.2 PERSONAL HYGIENE. abrasives.

Nature. proper modulation of speech. Centralized and decentralized systems. Unit -6 Hotel Maintenance: Electrical System: Distribution panels.4 BASIC COMMUNICATION Unit – 1 BASIC GRAMMER: Sentence framing. Addressing a group. Swimming pool water system. Types of flower and foilages used in various arrangements.2. Basics of Written and verbal communication. Unit -3 Furnishing: Types and arrangement of soft furnishing and their maintenance. Process of Communication and various factors. Listening barriers. Pronunciation. Dialogue development. Levels & types of listening. Power back up system. 1. 1. Understanding different colour scheme. Principles of working of different Fire Fighting Equipment. Heating. using tone of voice.Unit -6 SAFETY: Classification of fire. accent. Earthquake. Concept of Colour balance. Types of arrangement. Factors influencing building comforts. Types of wiring. Need for Telephone skills and developing them. Types of Light arrangements. Unit-5 Light: Concept of light in Hotels. Qualities of a good speaker. Unit – 2 BUSINESS COMMUNICATION: Need.2.3 INTERIOR DECORATION & HOTEL MAINTENANCE Unit -1 Basics of Interior Decoration: Concept and Principal. HVAC System: Types and Mechanism. Unit -4 Flower Arrangement: Concept of flower arrangements. Selection of colours for various purposes. stress. . Lighting systems-principles and type. Conservation techniques. AC &DC Systems. Modes & Barriers of Communication & overcoming them. Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry. Quantitative and qualitative requirement of lightings in Different areas. Maintenance cycle and process. Acquire knowledge of preservation methods of flower for longer period. Awareness of tackling dangerous situation e. conservation mechanism. Guidelines for avoiding hazards. Cyclones ETC. Unit -3 LISTENING: Definition. Narration. Purpose. Control mechanism. Various tools and equipment used. application of concept of furnishing. Standard phrases – handling enquires and responding. Three phase controls.Quality. Unit – 4 SPEAKING: Restaurant & Front Office English. Principals of working of different types of Fire Extinguishers.g. Overcoming barriers for effective communication. Responding to queries. Basic methods of extinction of fire. Speech organizing ideas & delivery. Guidelines for effective listening. Water System: Water system. Communication in Hospitality organisation its effects on performance. Unit -2 Concept of Colour Balance: The colour wheel.

2. • A performance appraisal form in objective format to be filled in by dept. Government bodies. write ups concerning various events. Voice Modulation. Amadeus. Unit – 4 Computer Networking: What is CRS.Unit . Internet. Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS). Project writing.6 WRITING SKILLS: Note making/making drafts. letter to Company. complaint & reports. Précis writing.Data. Writing a Bio . Audience Awareness. Presentation Plan. Documents to be submitted after successful completion of IT: WTO (What To Observe) Sheets . office systems. 1. Filing Systems. Airlines: Different packages used: Abacus. Visual Aids. Hotel Bookings. Guidelines to make Presentation Interesting. Forms of Layout.5 COMPUTER APPLICATIONS: Unit – 1 Basic Computing: An appreciation of computer hardware and terminology. Role & Function of Correspondence. Presentation Graphic Tools.2. Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other departments • Hotels to be requested to issue a “Certificate” of completion to the trainee within their last 3 days of training. Sabre etc. Guest. Fantasia. Powerpoint. A descriptive survey of some of the important application: communication.6 INDUSTRIAL TRAINING: Objective: To provide students with the actual working environment of a Hotel and to help students identify their key operational areas of interest. posters. Styles of Presentation 1. Unit – 7 OFFICE MANAGEMENT: Types of Correspondence. information storage and retrieval of Data. Office automation. CRS for Rail Transport. Correspondence. E-mail and electronic highway. Managing Computer Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills. Multimedia technology. Body Language. where student worked. application. • Hotels to be requested to supervise the LOG book notes made by the students on their daily observation and the respective dept supervisors to initial the pages. Write ups concerning materials and hand outs. How it functions. Use dummy of one for the CRS packages (if available). Access and Outlook Express) Unit – 3 Internet: Management information systems. Web Page Designing. Apollo-Galileo. LOG book writing. various programming languages. Practical of CRS. Excel. spreadsheet and MS Office (Word. Classification of Mail. Role of Computers in Travel and Tourism. Receipt and Dispatch of Mail. The use of an operating system. Unit – 2 Office Work: The study and use of typical micro–computer storage software packages such as word processor.

INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION (One-to-group presentation) Time: 60 minutes (Maximum) To mark on: • Communication & Presentation skills • Grooming. written material. . CONTENTS: INDUSTRIAL TRAINING LOG BOOK • Daily Summary of work done & observed duly signed by the concerned supervisor • Appraisal Forms INDUSTRIAL TRAINING REPORT • Contents: About the Hotel. These Reports. Presentation & Viva will be the criterions for the award of semester marks for the session. Uniform & Body Language • Presentation Content • Use of Slides. Multimedia and other presentation aids • Handling of spot queries/questions from the audience Industrial Training WTO (What to Observe Sheets) During your tenure as an Industrial Trainee. apart from carrying out the assigned jobs. Formats. Viva will be conducted by an external evaluator. brochures etc. Photographs. charts. The WTO sheets will be supplemented by the Institute before the training is scheduled. DESIRED: Reports should contain additional proformas. Training Log – Book (To be issued by Learning Centre) Departmental Appraisal Forms Training Report in 2 Copies (1 for University & 1 for Institute). The Cover page of the Report should contain your name. you are instructed to make the following observations in your department. hotel. A concise report (preferably typed) of these observations must be prepared and presented to the Institute within one week of completion of training along with the Log Book and Industrial Training Report. Charts & Diagrams. Attach a copy of this WTO sheet at the beginning of your report. Training Certificate from the concerned Hotel Authority. Summary of WTO sheets etc. A viva will be conducted soon after the reports are submitted. department & duration. Dates of Presentation/Viva shall be announced after you report at Institute.

Unit -3 F & B Service Equipment • Usage of Equipment. Total Th.1 F&B Service 06 12 18 100 3 200 4 20 50 1.3 Code:DHS03 Food & Beverage Service Skills: The Food & Beverage staff in any establishment reflects the standard of the establishment concerned as they directly come into contact with guests. .1. Still Room. room Service.3 Hygiene & Sanitation 1. Hrs.5 Computer Application 1. This course provides diverse opportunities for promotion to the post of Restaurant Manager or Food & beverage Manager etc.5 Computer Application 04 02 06 50 3 50 2 20 25 1.6 Industrial Training Scheme of Teaching & Examination (DHK) Subject Distribution of Distribution of Marks for Mid Term/ Hrs per week University Exams Sessional Marks Th.Hence this course aims at making the service personal perfect in appearance.4 Business Communication 1.3. physically fit along with a pleasant personality.3.3.1 F & B service 1.2 Stores & Control 04 . 1.3 Hygiene & Sanitation 04 .6 Industrial Training 13 weeks . requirement. coffee Shop. Snack Bar. Business centers & NightClubs. Hrs.4 Basic Communication 04 . Th. Pr.2 Stores & Control 1.3. Pr. Good food and ambience with poorly trained.3.3. 04 50 3 . . 20 - 1. 100 . Discotheques. the students are likely to acquire enviable posts in food & beverage service area in standard hotels & restaurants. Executive lounges. UNIT-2 F & B Service areas in a hotel • Restaurants.3.3. 04 50 3 .3. 100 Total 22 14 36 300 400 100 200 Grand Total 1000 SYLLABUS: 1. .3. flexibility in human relations and sharp memory. 20 - 1. 04 50 3 50 2 20 25 1. Pr. criteria for selection. After six month of industrial training in star hotels. Bar Banquets.3.1 F & B Service UNIT -1 The Food & Beverage Service Industry • Introduction to the Food & Beverage Industry • Types of Catering Establishments • Introduction to Food & Beverage Operations. untidy or rude staff is unacceptable . . quantity and types • Furniture .3. GrillRoom.3. COURSE CONTENT: 1.

Room. Tray. Food & Beverage Service skills Practical:  Restaurant Etiquette’s  Restaurant Hygiene practices. American. service of cocktail's Knowledge of Glasses • Knowledge of K.Guerdon. Designing of Menu Card. Glasses and other Equipment's  Clearing an Ashtray  Situations like spillage  Different types of food & Liquor service  Bill Presentation & order taking procedures 1.Type of Liquor's & their service. Lounge.3. • Single Point Service-Take Away Vending. Silverware & Glassware • Disposables. etc. • Special Equipment & Other Equipment • Care and maintenance Unit-4 Food & Beverage Service Personal • Food & Beverage Service Organization • Job Description & Job Specifications of F& B Service Staff • Attitude & Attributes of a Food and & Beverage personal. Trolley .2 STORES AND CONTROLS: . Russian • Self Service-Buffet & Cafeteria • Specialized Service. Food Courts & Bars.T. family. Types of Menu.  Mis-En-Place & Mis-En-Scene  Identification of Equipment  Laying & Relaying of Table cloth  Napkin folds  Rules for laying a table  Carrying a salver/Tray  Service of water  Handling the service Gear  Carrying Plates. Kiosks. & Bill preparation and presentation. Automates Unit -6 Food & Beverage Terminology related to the inputs • Introduction to Menu Planning -Types of meal.O. competencies • Basic Etiquettes for catering staff • Interdepartmental relationship Unit -5 Food & Beverage Service Methods • Table Service-Silver/English. Menu Terminology's. Menu Planning. Butler/ French. • Linen • Chinaware. • Knowledge of Liquor Service .

Beverage. Prevention of Frauds 1. unsafe and unacceptable food. methods of control. Forms and Formats. Unit -6 Frauds in Purchasing Receiving Storing Issuing Preparing and selling stages of F&B Control. Maintaining Stock level and lead time. Describe signs of spoiled. Unit -4 Receiving: Aims of Receiving department. Engineering. Food Sales Controls. holding. Beverage – Purchasing. ware washing areas and external pick-up areas. Monthly Inventory/ Stock taking procedure. Standard Yield. Unit -3 INTRODUCTION TO HYGIENE & SANITATION: Practices of personal hygiene and health habits. Preventing Contamination. Unit -6 CROSS CONTAMINATION: Problems associated with rodent and insect infestation in and around food production and service areas.. Practical problems associated with inventory.3 HYGIENE AND SANITATION Unit -1 HACCP: Key components of the Hazard Analysis Critical Control Point programme and ways of applying them to the professional foodservice kitchen. Job description of the Store Manager. Food & Beverage Controls. Unit -2 BASICS OF FOOD SCIENCE: Characterise microorganisms related to food-borne illness and food spoilage. The control cycle. Safe temperatures for cooking. characterise the growth requirements of these micro-organisms. Store control procedure and records (bin cards. cooling and reheating foods.3. and proper methods for controlling them. Unit -3 Purchase: Purchase order generation. Use of Standards and Specifications while receiving. Unit -4 Cleaning methods. Sources and methods of ordering. Cleaning and Disinfection. Disposal of food waste and garbage in production areas. Food hygiene regulations. Standard Recipes. cardex and computer software used). Storage and Issuing Controls. Equipment required for receiving . How to prepare potentially hazardous food according to safe time/temperature principles.Unit -1 STORES – RECIEPTS/ ISSUE CONTROL: Aims of Store control. Receiving. Goods Receiving Report. Receiving. Security aspects. Store In-charge. Standard Portion sizes. Daily Receiving report Unit -5 Introduction objectives of F&B Control: Concept of controls. Storage and Issuing Controls. Preparing and forwarding requisitions. . Manual & Automatic Dish Washing. Use of cleaners and sanitizers in maintaining safe production and service environments. Unit-2 Inventory: Types of Inventory. Cost and Sales Control. Chemical and Cleaning. Beverage – Production. Design of premises and equipment in the kitchen. Identifying signs of food spoilage as they relate to hazardous food. Deep freezer etc. Types of stores in Hotel (Food.Food – Purchasing. Food- borne illness symptoms and prevention methods. Documents required while receiving (from hotel and from supplier). Jobs description of the Receiving Manager. Receiving procedure. Practical problems. High Risk Foods. Unit -5 FOOD HANDLING: Hygienic food handling. Dry. Temperatures Control.

Pronunciation. complaint & reports. Managing Computer Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills. Body Language. stress. information storage and retrieval of Data. Standard phrases – handling enquires and responding. Précis writing. Basics of Written and verbal communication. Government bodies. Overcoming barriers for effective communication. Dialogue development. The processes for cooling foods properly. . Unit -8 FIRST AID: Safe and appropriate use of basic first aid techniques for employees and customers. Role & Function of Correspondence. Unit -7 SAFE WORKING CONDITION: Understanding Working Condition. Styles of Presentation 1.4 BASIC COMMUNICATION Unit – 1 BASIC GRAMMER: Sentence framing. accent. Visual Aids. The use of an operating system. Procedures and precautions to prevent accidents in the kitchen. Purpose. proper modulation of speech. Unit – 7 OFFICE MANAGEMENT: Types of Correspondence. Unit – 4 SPEAKING: Restaurant & Front Office English. write ups concerning various events.5 COMPUTER APPLICATIONS: Unit – 1 Basic Computing: An appreciation of computer hardware and terminology. Unit . Voice Modulation. Classification of Mail.6 WRITING SKILLS: Note making/making drafts. Listening barriers. application. Writing a Bio . Need for Telephone skills and developing them. Unit – 2 BUSINESS COMMUNICATION: Need. using tone of voice. Unit -3 LISTENING: Definition. Presentation Plan. Modes & Barriers of Communication & overcoming them.3. Write ups concerning materials and hand outs. Principles for safe working environment. Communication in Hospitality organisation its effects on performance. Project writing. Addressing a group. Correspondence. posters. Process of Communication and various factors.Preventing the cross-contamination of hazardous and non-hazardous food. Forms of Layout. Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry. Receipt and Dispatch of Mail. Speech organizing ideas & delivery. letter to Company. Identify unsafe and unsanitary equipment and facility conditions through the use of a self. various programming languages.Data. Narration. Acceptable means of thawing frozen hazardous food. Guest.inspection work sheet. Nature. office systems. Audience Awareness.3. LOG book writing. Filing Systems. Responding to queries. A descriptive survey of some of the important application: communication. Guidelines for effective listening. Levels & types of listening. Guidelines to make Presentation Interesting. Qualities of a good speaker. 1.

Uniform & Body Language • Presentation Content • Use of Slides. Internet. Unit – 4 Computer Networking: What is CRS. Powerpoint. Airlines: Different packages used: Abacus. CONTENTS: INDUSTRIAL TRAINING LOG BOOK • Daily Summary of work done & observed duly signed by the concerned supervisor • Appraisal Forms INDUSTRIAL TRAINING REPORT • Contents: About the Hotel. Multimedia and other presentation aids • Handling of spot queries/questions from the audience Industrial Training WTO (What to Observe Sheets) . Multimedia technology. • Hotels to be requested to supervise the LOG book notes made by the students on their daily observation and the respective dept supervisors to initial the pages. Photographs. Excel. Summary of WTO sheets etc. Formats. Use dummy of one for the CRS packages (if available). Office automation. • A performance appraisal form in objective format to be filled in by dept.6 INDUSTRIAL TRAINING: Objective: To provide students with the actual working environment of a Hotel and to help students identify their key operational areas of interest. Sabre etc. Fantasia. Role of Computers in Travel and Tourism. 1.3. spreadsheet and MS Office (Word. Hotel Bookings. How it functions. Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS). Charts & Diagrams.Unit – 2 Office Work: The study and use of typical micro–computer storage software packages such as word processor. Apollo-Galileo. INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION (One-to-group presentation) Time: 60 minutes (Maximum) To mark on: • Communication & Presentation skills • Grooming. Practical of CRS. Training Certificate from the concerned Hotel Authority. where student worked. CRS for Rail Transport. E-mail and electronic highway. written material. Documents to be submitted after successful completion of IT: WTO (What To Observe) Sheets Training Log – Book (To be issued by Learning Centre) Departmental Appraisal Forms Training Report in 2 Copies (1 for University & 1 for Institute). Web Page Designing. Access and Outlook Express) Unit – 3 Internet: Management information systems. Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other departments • Hotels to be requested to issue a “Certificate” of completion to the trainee within their last 3 days of training. Amadeus. Presentation Graphic Tools.

4. The intensive practical-oriented course is designed to make the students proficient in the preparation of different delicacies.3 Hygiene & Nutrition 04 .2 Commodities & Costing 04 .During your tenure as an Industrial Trainee. 20 - 1. modern hotel kitchen. .6 Industrial Training 13 weeks . apart from carrying out the assigned jobs. Pr. Hence it. Dates of Presentation/Viva shall be announced after you report at Institute. These Reports. . . Course Content- 1. Indian regional cuisine.4. charts. Classical cuisine. and from French classical.4.3 Hygiene and Nutrition 1. 100 Total 22 14 36 300 400 100 200 Grand Total 1000 SYLLABUS: 1. soups.4 Code:DHS04 Food Production Skills Food Production is basically a skilled and creative work and is always compensated with high salaries. brochures etc.4.4. Menu terms.1 Cookery 06 12 18 100 3 200 4 20 50 1. shops etc. Attach a copy of this WTO sheet at the beginning of your report. A concise report (preferably typed) of these observations must be prepared and presented to the Institute within one week of completion of training along with the Log Book and Industrial Training Report.4. . department & duration. .1 COOKERY: Unit -1. A viva will be conducted soon after the reports are submitted. restaurants. hotel.2 Commodities and Costing 1. 04 50 3 . 100 . 04 50 3 .5 Computer Application 1. Th. 04 50 3 50 2 20 25 1. Viva will be conducted by an external evaluator.4. Introduction to the art of cookery: Culinary history-Development of the culinary art from the middle ages to modern cookery. Presentation & Viva will be the criterions for the award of semester marks for the session.1 Cookery 1. Nouvelle cuisine.4.6 Industrial Training Scheme of Teaching & Examination (DHK) Subject Distribution of Distribution of Marks for Mid Term/ Hrs per week University Exams Sessional Marks Th. you are instructed to make the following observations in your department. Total Th.5 Computer Application 04 02 06 50 3 50 2 20 25 1.4 Basic Language Skills 1. The six months industrial training enables the students to avail themselves of excellent opportunities in 5-star hotels. is most popular among the young generation. Hrs. industrial canteens. 20 - 1.4. Italian and Chinese. Popular International cuisine (an introduction). 1.4.4 Basic Communication 04 . The Cover page of the Report should contain your name. Pr.4.4. sandwiches etc. continental and international dishes to ethnic Indian cookery. 1. Names of the Dishes. Hrs.4. Pr. The WTO sheets will be supplemented by the Institute before the training is scheduled. DESIRED: Reports should contain additional proformas. popular spices used etc. Characteristics. French.

Unit -4. blanching steaming. braising. • Preparing different types of sandwiches and salads • Preparing different 4 & 5 course menu's • Cooking for Buffet • Plate Presentation 1.two items of preparation of each method in the menus.Unit -2. sautéing. grilling. Unit -3 AIMS & OBJECTIVES OF COOKING FOOD: Aims & Objectives of cooking food (balanced diet. pot wash. Uses of fruits in cookery. weighing and measuring. ---.2 Commodities: . identification of commonly used raw material • Basic hygiene practices to be observed in the kitchen • First aid for cuts & burns. Recipe conversion.Selection of food for each type Method of cooking-boiling. Recipes of mother sauces. microwaving etc. maintenance. broiling. criteria for selection. Hotdogs. Conversion tables: Measures and its equivalents Unit -8 Food Portioning and presentation: Concept of portion sizes. etc. different types of special equipment. Salads and salad dressing Unit -7. Food Production skills Practical: • Proper usage of a kitchen knife and hand tools • Understanding the usage of small equipment • Familiarization. Pigments & colour changes. Techniques used in pre-preparation. Unit -5 BASIC PRINCIPLES OF FOOD PRODUCTION: Introduction & classification of vegetables. refrigeration. Care & Precautions. Kitchen Equipment: Different types of the kitchen equipment. Burger's. heat generating. Kitchen machinery. Meat and Fish. Classification of fruits & Handling of Fruits. stewing.). Unit -6. Knowledge of sandwiches. Basic preparation: Mise-en-place of all the basic preparation. The portioning devices and tools. • Safety practices to be observed in the kitchen • Demonstration cooking methods. Recipe development: The concept of Standard Recipe. storage tables. The concept of plate presentation. basic cuts of vegetables • Basic stock preparations • Egg cookery including classical preparations. diagrams.4. uses. Basic recipes and consommé Garnishes & accompaniments with soups Glazes and Horsd'oeuvre. Effects of heat on vegetables. hand tools. Definition & Classification of Soups with examples. Developing garnishes and centre pieces. Preparation of stock/recipes. poaching. Definition & Classification of Sauces. egg preparations. Understanding Derivatives.Various consistencies. baking. Techniques used in preparation (methods of cooking) ---. Basics of continental cuisine: Definition of Stock and Types of Stock. roasting. Cuts of vegetable.Care & precautions. stocks. Pizzas and footlong. roasting. Understanding Various textures. Use of stocks. stewing.

care.types with examples. Gammon and Steaks -Description of steaks from sirloin & fillet.types and uses. Food- borne illness symptoms and prevention methods. Unit -5 Bacon. Manual & Automatic Dish Washing. Spices & condiments .types. Types. pulses. cuts with usage and examples with Selection techniques and cooking methods applicable. fruits. Types. Selection techniques. Selection and cooking methods used.types. Cream. Unit -3 BASICS OF FOOD SCIENCE: Characterise microorganisms related to food-borne illness and food spoilage. Types and Uses Unit -11 Understanding different types of preservatives.4.uses of herbs. attitude towards work in the kitchen. characteristics.Unit -1 Food Commodities: Classification with examples and uses in cookery Cereals. description and their uses Unit -8 Cereals& Pulses. Identifying signs of food spoilage as they relate to hazardous food. Unit -4 Meat: Structure. Offals and its usage Unit -6 Nuts. Special emphasis on. foundation ingredients. . uses of different spices and condiments Unit -10 Coloring and Flavoring Agents: Name. cuts size and uses of lamb.names of nuts commonly used in cooking. Unit -7 The Dairy Products: Milk and Milk Products. Use of cleaners and sanitizers in maintaining safe production and service environments.3 HYGIENE AND NUTRITION Unit -1 Kitchen hygiene: Personal hygiene. beef. Ham. Unit -2 HACCP: Key components of the Hazard Analysis Critical Control Point programme and ways of applying them to the professional foodservice kitchen. veal & pork and offal’s. usage of cereals and pulses in Indian cooking Unit -9 Herbs. tenderizes. stablisers. vegetables. mutton. their importance. Unit -2 Game: meaning. fumigation. Cleaning and Disinfection. mushrooms. food handling & storage.Selection. Unit -5 Cleaning methods. Design of premises and equipment in the kitchen. storage and usage. How to prepare potentially hazardous food according to safe time/temperature principles.their characteristics and their uses in cookery. 1. Unit -3 Fish and Shell fish: Structure. eggs. characterise the growth requirements of these micro-organisms. tenderizers and its application. Grading. Cuts with example and usage with different cooking methods. Unit -4 INTRODUCTION TO HYGIENE & SANITATION: Practices of personal hygiene and health habits. sanitation practices.

Responding to queries. Behavioral and others. Speech organizing ideas & delivery. Guidelines for effective listening.Unit -6 FOOD HANDLING: Hygienic food handling. Qualities of a good speaker. Addressing a group. Importance of food (Physiological. Preventing Contamination. old. Guidelines to make Presentation Interesting. Need for Telephone skills and developing them. office systems. posters. accent. Précis writing. Forms of Layout. Write ups concerning materials and hand outs. Narration. Describe signs of Unit-7 NUTRITION: Definition of terms. The use of an operating system. Nature. Unit -8 CLASSIFICATION OF RAW MATERIALS INTO FOOD GROUPS: Energy yielding Body Building. write ups concerning various events. Voice Modulation. Purpose. Guest. complaint & reports. Disposal of food waste and garbage in production areas. ware washing areas and external pick-up areas.). Project writing. Basics of Written and verbal communication.5 COMPUTER APPLICATIONS: Unit – 1 Basic Computing: An appreciation of computer hardware and terminology.4 BASIC COMMUNICATION Unit – 1 BASIC GRAMMER: Sentence framing. Unit . Writing a Bio . . High Risk Foods. nutrition and nutrients. social.Data. Factors influencing food intake and food habits (Cultured. Overcoming barriers for effective communication. letter to Company. Unit – 7 OFFICE MANAGEMENT: Types of Correspondence. Unit -3 LISTENING: Definition. Food hygiene regulations.4. Calculation of nutritive values of dishes/meals. Unit -10 DIETETICS: Planning and balancing meals – for children. Psychological and social functions) in maintaining good health. information storage and retrieval of Data. Visual Aids. Dialogue development. Process of Communication and various factors. Filing Systems. Standard phrases – handling enquires and responding. Various factors effecting food intake: Physiological. Unit -9 FACTORS EFFECTING FOOD INTAKE: Food Habits. Audience Awareness. application. Correspondence. Government bodies. Pronunciation. Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry. emotion. Body Language. Protective food. Communication in Hospitality organisation its effects on performance. Role & Function of Correspondence. Styles of Presentation 1. 1. using tone of voice. Modes & Barriers of Communication & overcoming them. Unit – 4 SPEAKING: Restaurant & Front Office English. Presentation Plan.health. Levels & types of listening. Fibre restricted diets & high fiber diets. Unit – 2 BUSINESS COMMUNICATION: Need. illness etc. moral. Classification of Mail. Recommended dietary allowance. Receipt and Dispatch of Mail. various programming languages. religious. LOG book writing. Listening barriers. Environmental. Managing Computer Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills. Dietary sources of energy. stress. Concept of energy balance and health hazard associated with overweight & underweight. proper modulation of speech. Calories-Kcal (measurement of energy). Temperatures Control.4.6 WRITING SKILLS: Note making/making drafts. adults. A descriptive survey of some of the important application: communication.

Fantasia. • A performance appraisal form in objective format to be filled in by dept. where student worked. 1. written material. Multimedia technology. Charts & Diagrams. Internet. E-mail and electronic highway. Use dummy of one for the CRS packages (if available). Sabre etc. Uniform & Body Language • Presentation Content • Use of Slides. Practical of CRS. Photographs. Apollo-Galileo. Summary of WTO sheets etc. spreadsheet and MS Office (Word.4. CONTENTS: INDUSTRIAL TRAINING LOG BOOK • Daily Summary of work done & observed duly signed by the concerned supervisor • Appraisal Forms INDUSTRIAL TRAINING REPORT • Contents: About the Hotel. • Hotels to be requested to supervise the LOG book notes made by the students on their daily observation and the respective dept supervisors to initial the pages. Unit – 4 Computer Networking: What is CRS. Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other departments • Hotels to be requested to issue a “Certificate” of completion to the trainee within their last 3 days of training. Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS). Airlines: Different packages used: Abacus. Multimedia and other presentation aids • Handling of spot queries/questions from the audience Industrial Training . Powerpoint. Access and Outlook Express) Unit – 3 Internet: Management information systems. Hotel Bookings. Formats. CRS for Rail Transport. Office automation. Presentation Graphic Tools. INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION (One-to-group presentation) Time: 60 minutes (Maximum) To mark on: • Communication & Presentation skills • Grooming. How it functions. Web Page Designing. Amadeus. Documents to be submitted after successful completion of IT: WTO (What To Observe) Sheets Training Log – Book (To be issued by Learning Centre) Departmental Appraisal Forms Training Report in 2 Copies (1 for University & 1 for Institute). Training Certificate from the concerned Hotel Authority. Role of Computers in Travel and Tourism.Unit – 2 Office Work: The study and use of typical micro–computer storage software packages such as word processor.6 INDUSTRIAL TRAINING: Objective: To provide students with the actual working environment of a Hotel and to help students identify their key operational areas of interest. Excel.

100 Total 22 14 36 300 400 100 200 Grand Total 1000 SYLLABUS: 1 Bakery: Unit-1 Principle of Bakery. Hrs. Attach a copy of this WTO sheet at the beginning of your report.3 Commodities & Costing 04 .5. . sold to the different customers. The Cover page of the Report should contain your name.1 Bakery 06 08 14 100 3 100 4 20 25 1. Presentation & Viva will be the criterions for the award of semester marks for the session.WTO (What to Observe Sheets) During your tenure as an Industrial Trainee. Students develop proper attitude to personal and environmental hygiene in bakery premises to ensure complete safety of baked goods.5. 04 50 3 50 2 20 25 1. knowledge and attitudes required to plan. brochures etc. 04 50 3 . hotel.5. Pr. Th. department & duration. produce and determine cost of various bakery product and to develop a compressive knowledge of professional bakery in a hotel or an independent Bakery. Pr. Pr. organize.6 Industrial Training Scheme of Teaching & Examination (DHK) Subject Distribution of Distribution of Marks for Mid Term/ Hrs per week University Exams Sessional Marks Th. A viva will be conducted soon after the reports are submitted.5.2 Confectionary 1. COURSE CONTENT: 1. 1.5. A concise report (preferably typed) of these observations must be prepared and presented to the Institute within one week of completion of training along with the Log Book and Industrial Training Report. Viva will be conducted by an external evaluator. The WTO sheets will be supplemented by the Institute before the training is scheduled. charts.5. .1 Bakery 1.6 Industrial Training 13 weeks .5. . These Reports.5.5 Code: DHS 05 Bakery and Confectionery: This course aims to create students' skill. apart from carrying out the assigned jobs.5.5.3 Commodities and Costing 1. you are instructed to make the following observations in your department. Dates of Presentation/Viva shall be announced after you report at Institute.5. DESIRED: Reports should contain additional proformas. Hrs. . 1.4 Basic Communication 1. Total Th.5.4 Basic Communication 04 .5 Computer Application 04 02 06 50 3 50 2 20 25 1. the baking concept Unit -2 Different types of Bakery tools their cleaning and maintenance Unit -3 Knowledge of different Bakery Ingredient's & their usage.5 Computer Awareness 1. 20 - 1.2 Confectionery 04 04 08 50 3 100 4 20 25 1. 100 .

Role of temperature and time. their usage and cleaning . Preparing different cakes and cookies as per different methods .2 CONFECTIONERY Unit -1 Understanding Confectionery. precautions. sugar craft. stages in bread making. knowledge of bread making methods faults and remedies. methods of preparations and its usage. The fermentation process. . Bakery Practical : . Marshmellows etc. Preparing different type of Dough and Bread . Fruit Candies. production and its usage. Unit -2 Tools and equipment used. Practicing chocolate art. handling and cleaning. Preparing different Pie.9 The glossary. Chena. Unit -7 Types of Indian Sweet. handling techniques of sugar. Sugar and Caramels. • Preparing Truffles. Fondant. Fudge. Divinity. usage of cramel and other sugar products. Unit -3 Knowledge of sugar. various chocolate delicacy and other usage of chocolate. Part. Pulled Sugar. Different types of syrup's and sweetness. their production stages. the environment. Bread diseases and cures. Unit. • Cooking sugar to different stages and practicing sugar craft. Unit -4 Knowledge of Icing & Frosting. Cookies.Unit -4 Formulas and Measurement. Indian sweets based in Khoya. Practical: • Preparing sugar syrups. Types of Cake Batter.5. Soufflé & Mousse. recipe balancing. Pudding. precautions.Basic Knowledge & preparation skills Unit -8 The confectionery skills and techniques. Different type of bread. Unit -6 Chocolate -Types. recipe conversion Unit -5 Basic Bakery: Types of Dough. Unit -5 Types of decorative pieces. Besan and Maida . pudding & Custards. Unit -8 Types of Pie. and Bread Rolls Unit -6 Different Cake making methods. Role of cooking method and temperature. preparation steps. Knowing different commodities & their measures & usage . role of ingredients. stages of sugar cooking. fault & Remedies. Handling different Bakery equipment. Nut Brittles & Butter Mints. Soufflé & Mousse . practices and principles. Bread improvers.Types of sugar. Tart. Unit -7 Yeast Dough: Types and role of Yeast. • Preparing Candies & Chocolate drops • Tempering Chocolate. Preparing Icing & cake decoration 1.

Precautions in handling different flours. posters. Project writing. Standard phrases – handling enquires and responding. Unit . types of commodities and their function. Overcoming barriers for effective communication. Communication in Hospitality organisation its effects on performance. 1. Responding to queries. write ups concerning various events. Product enhancers. surfactants and enzymes used in bakery products. using tone of voice.5. precautions taken in egg handling Unit -8 Creams: Types. complaint & reports. Unit -2 BAKERY FLOUR: A brief introduction of commercial flour milling process.3 COMMODITIES AND COSTING Unit -1 Introduction: Defining bakery commodities. • Preparing dummies.4 BASIC COMMUNICATION Unit – 1 BASIC GRAMMER: Sentence framing. Levels & types of listening. Writing a Bio . LOG book writing. Précis writing. proper modulation of speech. stress. Flour constituent in relation to baking quality. Unit -4 Types of Bakery fats. Guest. characteristics of key commodities. Basics of Written and verbal communication. their handling and characteristics. Unit -3 LISTENING: Definition. Pronunciation. yield calculation. Correspondence. Narration.6 WRITING SKILLS: Note making/making drafts. 1. their usage and role. Cost calculation. Speech organizing ideas & delivery. Unit -5 Types of natural and artificial Flavors used in bakery industry Unit -6 Types of fruits and nuts used in bakery. Listening barriers. Need for Telephone skills and developing them. recipe conversion. Dialogue development. Addressing a group. Unit – 4 SPEAKING: Restaurant & Front Office English. Types of flour. letter to Company. Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry. Write ups concerning materials and hand outs. application. inventory process and control. Purpose. Unit – 2 BUSINESS COMMUNICATION: Need. Process of Communication and various factors.5. Unit -3 Different types of Emulsifier. Role of egg in bakery. Modes & Barriers of Communication & overcoming them. Nature. Qualities of a good speaker. • Preparing decorative pieces. using various control and measuring tools. Guidelines for effective listening. different usage of egg. accent. . Unit -7 Eggs: Understanding the egg structure.Data. handling and usage Unit -9 Product development & costing: recipe development. calculation sheets. Government bodies.

Presentation Graphic Tools. • Hotels to be requested to supervise the LOG book notes made by the students on their daily observation and the respective dept supervisors to initial the pages. Documents to be submitted after successful completion of IT: WTO (What To Observe) Sheets Training Log – Book (To be issued by Learning Centre) Departmental Appraisal Forms Training Report in 2 Copies (1 for University & 1 for Institute). Web Page Designing. Internet. Excel. How it functions. Styles of Presentation 1. Use dummy of one for the CRS packages (if available). Amadeus. Audience Awareness.5. Airlines: Different packages used: Abacus. Voice Modulation. Presentation Plan. spreadsheet and MS Office (Word. Classification of Mail. Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS).5. Powerpoint. Unit – 2 Office Work: The study and use of typical micro–computer storage software packages such as word processor. 1. where student worked. Role & Function of Correspondence. Receipt and Dispatch of Mail. Access and Outlook Express) Unit – 3 Internet: Management information systems. Practical of CRS. The use of an operating system. Body Language. CONTENTS: .6 INDUSTRIAL TRAINING: Objective: To provide students with the actual working environment of a Hotel and to help students identify their key operational areas of interest. office systems. Training Certificate from the concerned Hotel Authority.Unit – 7 OFFICE MANAGEMENT: Types of Correspondence. Fantasia. Multimedia technology. E-mail and electronic highway. Forms of Layout. Visual Aids. Apollo-Galileo. CRS for Rail Transport. Guidelines to make Presentation Interesting.5 COMPUTER APPLICATIONS: Unit – 1 Basic Computing: An appreciation of computer hardware and terminology. A descriptive survey of some of the important application: communication. Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other departments • Hotels to be requested to issue a “Certificate” of completion to the trainee within their last 3 days of training. Filing Systems. Sabre etc. Unit – 4 Computer Networking: What is CRS. Office automation. various programming languages. • A performance appraisal form in objective format to be filled in by dept. Managing Computer Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills. Role of Computers in Travel and Tourism. information storage and retrieval of Data. Hotel Bookings.

INDUSTRIAL TRAINING LOG BOOK • Daily Summary of work done & observed duly signed by the concerned supervisor • Appraisal Forms INDUSTRIAL TRAINING REPORT • Contents: About the Hotel. Viva will be conducted by an external evaluator. The WTO sheets will be supplemented by the Institute before the training is scheduled. Uniform & Body Language • Presentation Content • Use of Slides. Charts & Diagrams. A viva will be conducted soon after the reports are submitted. Formats. Dates of Presentation/Viva shall be announced after you report at Institute. These Reports. Photographs. Multimedia and other presentation aids • Handling of spot queries/questions from the audience Industrial Training WTO (What to Observe Sheets) During your tenure as an Industrial Trainee. DESIRED: Reports should contain additional proformas. Summary of WTO sheets etc. department & duration. hotel. The Cover page of the Report should contain your name. apart from carrying out the assigned jobs. A concise report (preferably typed) of these observations must be prepared and presented to the Institute within one week of completion of training along with the Log Book and Industrial Training Report. written material. INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION (One-to-group presentation) Time: 60 minutes (Maximum) To mark on: • Communication & Presentation skills • Grooming. charts. you are instructed to make the following observations in your department. brochures etc. . Attach a copy of this WTO sheet at the beginning of your report. Presentation & Viva will be the criterions for the award of semester marks for the session.