Mu Syllabus

APPENDIX-20 (R & S)
UNIVERSITY OF MADRAS
B.Sc. DEGREE COURSE IN HOTEL AND CATERING MANAGEMENT

(With effect from the academic year 2018-2019)
I – SEMESTER
Maximum
HourExam
Inst. Hour
Credits
Marks
Course Components Name of Course
Total
IA UE
Part –I 75 100
Paper - I French – I 3 3 3 25
Part – II 100
Paper – I English – I 3 3 3 25 75
Food Production and 100
Core Paper - I 3 5 3 25 75
Patisserie – I
Core Paper - II
Food & Beverage Service – I 3 4 3 25 75 100
Core Paper -III 100
Front Office Operation - I 3 4 3 25 75
Part –III
Allied Paper - I
Food Science & Nutrition 2 2 2 15 35 50
Essential of Language and

Part –IV Soft Sill-I 3 3 3 50 50 100
Communication – Level - I
Total 20 22
TOTAL INSTRUCTION HOURS: 20
PRACTICAL
InstHr
week
s per
Core Paper – IV Food Production and

Patisserie Lab - I 4
Core Paper – V Food and Beverage
2
Service Lab – I
Core Paper – VI Front Office Operation
2
Lab – I
Core Paper – VII Accommodation
2
Operation Lab – I
1
II – SEMESTER
Maximum
Exam Hours
Inst Hour
Marks
Credit
Total
IA UE
Part –I Paper – II French – II 3 3 3 25 75 100

Part – II Paper - II English – II 3 3 3 25 75 100
Core Paper - Food Production and
3 5 3 25 75 100
VIII Patisserie – II
Core Paper -IX Food & Beverage
3 4 3 25 75 100
Service – II
Part –III
Core Paper - X Accommodation
3 4 3 25 75 100
Operation - I
Allied Paper -II Tourism Management 2 2 2 15 35 50
Essentials of Spoken
Part -IV Soft Skill-II and Presentation 3 3 3 50 50 100
Skills – Level -I
Total 20 24
II - SEMESTER PRACTICALS
Inst. Hrs
Exam.
Credits
Course Name of Course Maximum

Components Marks
IA UE
Total
Food Production
Core Paper – IV and Patisserie Lab - 4 2 3 20 30 50
I
Food and Beverage
Core Paper – V 2 1 3 20 30 50
Service Lab – I
Front Office
Core Paper – VI 2 1 3 20 30 50
Operation Lab – I
Accommodation
Core Paper – VII 2 1 3 20 30 50
Operation Lab – I
TOTAL 10 5
2
III - SEMESTER (THEORY)
Max. Marks
Exam Hrs.
Inst. Hrs.
Credits
IA UE Total
Food Production and

Core Paper – XI 3 5 3 25 75 100
Patisserie – III
Food and Beverage
Core Paper – XII 3 3 3 25 75 100
Service – III
Hotel Engineering
Allied Paper –III 2 3 2 15 35 50
and Maintenance
Part – III Principles of
Allied Paper – IV 3 3 2 15 35 50
Management
Hotel Accounting
Allied Paper –V 3 3 2 15 35 50
System
Food and Beverage
Allied Paper –VI 2 2 2 15 35 50
Management
Personality
Part -IV Soft Skill-III Enrichment – Level – 3 3 3 50 50 100
I
Total 19 22
PRACTICAL
per week
Inst. Hrs
Course
Name of Course
Components
Food Production and

Core Paper – XIII 4
Patisserie Lab – II
Food and Beverage
Core Paper – XIV 2
Service Lab - II
Front Office Operation
Core Paper – XV 2
Lab – II
Accommodation
Core Paper – XVI 2
Operation Lab – II
Hotel Engineering Lab
Allied Paper – VII 1

3
IV – SEMESTER (IET & PRACTICAL)
weekInst. Hrs per

Maximum
Marks
Exam Hrs
Credits
Course Tot
Name of Course
Components al
IA UE
Food Production and

Core Paper – XIII 3 3 3 20 30 50
Patisserie Lab – II
Food and Beverage
Core Paper – XIV 3 3 3 20 30 50
Service Lab - II
PART - Front Office Operation
Core Paper – XV 2 3 3 20 30 50
III Lab – II
Accommodation
Core Paper – XVI 2 3 3 20 30 50
Operation Lab – II
Allied Paper –
Hotel Engineering Lab 1 3 3 20 30 50
VII
Personality Enrichment
Soft Skill-IV 2 3 3 50 50 100
Level -II
Part - IV
Environmental Studies 2 2 3 25 75 100
Industrial Exposure
Core Paper XVII Training(IET) -22 16
Weeks
3
TOTAL 15
6
4
V- SEMESTER (THEORY)
Max. Marks
Exam Hrs.
Inst Hrs.
Credits
Course Components
Name of Course
Tot
IA UE
al
Core Paper – Food Production and

3 5 3 25 75 100
XVIII Patisserie – IV
Core Paper – Food & Beverage Service -
3 4 3 25 75 100
XIX IV
Part – Core Paper – XX Front Office Operation- II 3 4 3 25 75 100
III
Marketing and Sales
Elective Paper –I 3 3 2 15 35 50
Management
Elective Paper –
Hotel Law 3 2 2 15 35 50
II
Allied Paper- – Hotel Financial
50
VIII Management 3 3 2 15 35
Part
Value Education 2 2
-IV
2
TOTAL 20
3
PRACTICAL
per week
Course Inst. Hrs
Name of Course
Components
Food Production and Patisserie

Core Paper – XXI 3
Lab - III
Food and Beverage Service Lab –
Core Paper – XXII 3
III
Core Paper – XXIII Front Office Operation Lab – III 2
Accommodation
Core Paper – XXIV 2
Operation Lab – III
Elective Paper – III Application of Computers Lab 2

5
6
SIXTH SEMESTER (THEORY)
Exam Hrs.
Inst. Hrs.
Max. Marks
Credits
Name of
Course Components
Course
IA UE Total
Food Production
Core Paper – XXV 3 5 3 25 75 100
and Patisserie – V
Core Paper – Facility Planning
3 3 2 15 35 50
XXVI
Core Paper – Accommodation
3 4 3 25 75 100
XXVII Operation - II
Human Rights and
Part – III Human Relations
Allied Paper – IX 3 3 2 15 35 50
Education
Elective Paper – Application of

Computers 3 4 2 15 35 50
IV
Core Paper – Project & Viva –
2 2 2 15 35 50
XXVIII Voce
Extension Activities
Part - V 1
TOTAL 17 22
VI SEMESTER (PRACTICALS)
weekInst. Hrs per
Maximum Marks
Hrs.Exam.
Credits
Course
Name of Course
Components
IA UE Total
Core Paper – Food Production and

4 3 3 20 30 50
XXI Patisserie Lab - III
Core Paper – Food and Beverage
2 3 3 20 30 50
XXII Service Lab – III
Core Paper – Front Office
2 3 3 20 30 50
XXIII Operation Lab – III
Core Paper – Accommodation
2 3 3 20 30 50
XXIV Operation Lab – III
Elective Paper – Application of
2 3 3 20 30 50
III Computers Lab

7
*****
8
APPENDIX-20 ( S)
UNIVERSITY OF MADRAS
B.Sc. DEGREE COURSE IN HOTEL AND CATERING MANAGEMENT

(With effect from the academic year 2018-2019)
SYLLABUS
I – SEMESTER
CORE PAPER – I- FOOD PRODUCTION AND PATISSERIE– I
UNIT I - INTRODUCTION TO THE ART OF COOKERY (6 Hours)

1.1 Introduction, Aims and Objective of Cooking, effects of heat on cooking nutrients.
1.2 Definition: Cookery, Cuisine, Gastronomy
1.3 Culinary History - Origin of Cookery, Classes in Professional Cookery,
1.4 Level and Skill of Experiences, Personal Qualities of kitchen personnel’s
1.5 Safety at work place – Prevention, precaution, Evacuation and first aids.
UNIT II - FOOD SAFETY MANAGEMENT (6 Hours)

2.1 Introduction to Food Safety Management
2.2 Definition, Origin of Food Safety Management Systems.
2.3 Basics of Food Safety Concept – Fact & Figures and Key concepts
2.4 General Principles of Food Hygiene
2.5 Personal hygiene and it necessity, Protective Clothing (Uniforms) and its
importance.
UNIT III - KITCHEN EQUIPMENT’S & FUELS AND METHODS OF COOKING

(12 Hours)
3.1 Classification of Kitchen Equipment’s – Mechanical/ Electrical/ Manual, Large/
Medium / Small, Ancillary Equipment’s – Knives & Utensils, Modern equipment’s used
in commercial kitchen. SOP’s and Safety of Handling Equipment, Care and
maintenance of Equipment.
3.2 Various Fuels used in the Catering Industry, Advantage and Disadvantages of
Each fuels.
3.3 Methods of Heat Transfer – Conduction, Convection, Radiation, Induction
3.4 Methods of Cooking – Roasting, Grilling, Frying, Baking, Broiling, Poaching,
Boiling, Stewing, Steaming, Braising, Poeling, Bar Be Cueing, Encasserole, Encocotte,
Rechauffe, Microwave.
3.4.1. Principles of cooking each method
3.4.2. Care and precaution while cooking each method
3.4.3. Selection and process of raw materials for each method
3.5 Cooking of Various Textures and Consistencies, Pre-preparation of Ingredients
UNIT IV - BASIC PRINCIPLES OF FOOD PREPARATION – I (12 Hours)

Meat Cookery / Fish Mongery / Egg Cookery
4.1 Introduction to meat cookery- Cuts of Beef/ Veal, Cuts of Lamb/ Mutton, Cuts of
Pork- Variety Meats (Offal)
4.2 Meat cookery- Cuts of Poultry and Game, Cooking of poultry and game.
4.3 Introduction to fish monger - Classification of Fish-Cuts of Fish- Selection of Fish-
Shell Fish- Cooking of Fish (Effects of Heat)
9
4.4 Introduction to Egg Cookery- Structure of an Egg - Selection of Egg- Uses of Egg
Cookery- Methods of Cooking Egg.
UNIT V - BASIC PRINCIPLES OF FOOD PREPARATION – II (12 Hours)
Vegetables & Fruit/ Stock/Sauces/ Soup/ Salad
5.1 Vegetables and fruit cookery- classification of vegetables- effects of heat on

vegetables- cuts of vegetables- classification of fruits- uses of fruits in cookery
5.2 Stocks – definition of stock- types of stocks- preparation of stock-recipes- storage

of stocks-uses-care and precautions in stock making.
5.3 Sauce – Definition, Roux – meaning and its type, Mother Sauces and its recipes,
Derivatives and Contemporary Sauces from various Cuisines, Importance of Sauces in
food preparation
5.4 Soup – Definition, Classification, Preparation and serving of Soups, common

garnishes for soups.
5.5 Salad – Salads and its types, Salad dressings
References:
Basic Food Production and Patisserie Operations, P. Bali, Oxford Publications, 2 nd
Edition
Theory of Cookery, Krishna Arora, 2008 Fran Brothers & Company (Pub) Pvt. Ltd.
Practical Cookery 13th edition, 15th June 2015, Hodder Education
10
CORE PAPER – II- FOOD & BEVARAGE SERVICE – I
Unit -I
THE HOTEL & CATERING INDUSTRY (8 Hours)
A. Introduction to the Hotel Industry and Growth of the hotel Industry in India
B. Role of Catering establishment in the Hospitality industry
C. Types of Food and Beverage operations
D. Classification of Catering Establishments-
Welfare/Commercial/Institutional/Industrial/Transport,etc.
E. Structure of the catering industry – a brief description of each.
Unit - II
DEPARTMENTAL ORGANISATION & STAFFING (12 Hours)
A. Staff Organizational Hierarchy of F&B department of a hotel
B. French terms related to F&B staff
C. Roles & responsibilities of F&B staff
D. Attributes of a F&B Personnel
E. Inter-departmental relationships (Within F&B and other department)
Unit – III
I. FOOD SERVICE AREAS (F & B OUTLETS) (10 Hours)
A. Specialty Restaurants
B. Coffee Shop/all day dining
C. Cafeteria
D. Fast Food Restaurants (Quick Service Restaurants)
E. Grill Room&Barbeque Restaurants
F. Banquets
G. Bar/Beverage Longue
H. Discotheque/Night club
I. In room dinning(Room Service)
J. Resto Bars
II.ANCILLIARY DEPARTMENTS (4 Hours)
A. Pantry
B. Food pick-up area
C. Store
D. Dispense Bar/Service Bar
E. Kitchen stewarding(Food Support)
UNIT - IV
F & B SERVICE EQUIPMENT (4 Hours)
Familiarization & Selection factors of: - Cutlery - Crockery - Glassware - Flatware –
Hollowware-Buffet ware – Electrical F&B equipment, All other equipment used in F&B
Service • French terms related to the above
UNIT - V
NON-ALCOHOLIC BEVERAGES (10 Hours)
Classification: (Nourishing, Stimulating and Refreshing beverages)
A. Tea - Origin & Manufacture - Types & Brands
B. Coffee - Origin & Manufacture - Types & Brands
Types of coffee machines with brand names
C. Juices ,Soft Drinks and Waters(still,spring,mineral&bottled)
D. Cocoa & Malted Beverages - Origin & Manufacture
REFERENCE BOOKS :
1.Food and Beverage service‐Dennis lillicrap
2.Professional Food& Beverage service management-Brain vergese
3.Food&Beverage service-Singaravelan.
11
CORE PAPER – III
FRONT OFFICE OPERATION – I
Unit – I
Introduction to Tourism, Hospitality and Hotel Industry (10 Hours)
Importance of Tourism - Types of Travellers - Reasons for Travelling - Origin of
Hospitality – Evaluation and Growth of Hotel Industry in India & world - Basic Guest
Needs - Single lady traveller - Needs of Disabled Guest.
Unit – II
Front Office Organization (9 Hours)
Introduction to Hotel Core Area with a Special Reference To Front Office -
Organizational Chart of Front Office (small, medium, large)- Personality Attributes -
Layout of Lobby - Front Office Equipment – Duties and Responsibilities of Front Office
Personal
Unit – III
Classification of Hotels (11 Hours)
Size – Star - Location – Clientele - Duration of Guest Stay - Level of Service –
Ownership- Independent hotel-Chains-Franchise advantages & dis-advantages-
Supplementary accommodation – Time shares, Vacation ownership, Condominium
-Difference between resort and commercial hotel.
Unit – IV
Types of Rooms, Rates and Plan (6 Hours)
Different types of rooms, difference between Adjacent Room, Adjoining room and
interconnected room.
Room status report and terminology,
Room Rates – Definition, Types of Rate, room tariff Plans
Unit – V (12 Hours)

Reservation
Importance of Reservation-Mode of Reservation-Channel and Source of Reservation-

Types of Reservation-Reservation Systems- Cancellation-Amendments-Overbooking
Registration
Preparing of Guest arrival at Reservation and front office-Receiving of guests-Pre-
registration-Types of registration- Introduction on Checkout and Settlement process.
Bell desk
Functions-Procedures and records
Guest Handling
Introduction to guest cycle-pre arrival-Arrival-During guest stay-Departure-After
Departure, Guest history
Reference Books
Hotel Front Office Operations & Management – JataShanker R Tewari
Front Office Procedures – Michael L. Kasavana
Hotel Front Office Management – James A Bardi
Front office Management - S.K. Bhatnagar, 2013 – Frank Bros.
12
ALLIED PAPER– I
FOOD SCIENCE &NUTRITION
UNIT- I (8Hours)
Introduction to food science, interrelation with various Technology. Definition-
Nutrition, nutrients, BMR, BMI, Classification of nutrients , Functions of Food.
Significance-Digestion & Absorption.
Balanced diet-Importance of balanced diet-Basic Food groups, Meal planning-
Factors affecting meal planning.
UNIT-II (10Hours)
Energy, Carbohydrates, proteins and lipids, -Classification-Functions-Food
Sources-Daily Requirements, excess and deficiency.Water-Importance, water balance
and oral dehydration.
Vitamins & minerals-classification-Functions food Sources and daily requirements
excess and deficiency. -RDA-Recommended Dietary Allowances.
UNIT - III (8Hours)

Effect on cooking of Carbohydrates - Gelatinization, Gel Formation Denaturation
-Coagulation - Lipids - Rancidity – Reversion
Food Emulsion - Theory of Emulsification - Types of emulsion. Colloids - Definition -
Types - Factors affecting colloidal system.
UNIT–IV (10Hours)
Preservation of Food - Principles of Preservation, Canning, Pasteurization, Food
Additives - kinds of Additives. Microbes affecting foods - Bacteria, virus, yeast - Factor
affecting bacterial growth - Beneficial and harmful effects.
UNIT–V (12Hours)
Vegetable pigments – Types of pigments, Effect of acids and heat. Browning –
Types of Browning – Desirable and undesirable effects – Prevention.
Definitions and Factors for- Malnutrition – Over nutrition – Under nutrition.
Effect of Cooking on the nutritive value of food, Food Safety Standards – FSSAI,
HACCP regulations.
Reference Books:
1. SunetraRodey – Food Science & Nutrition, Oxford University Press,2007.
2. B. Srilakshmi Food Science, New age International(P) Ltd, Third edition,2006.
3. N.ShakuntalaManay, M. Shadaksharaswamy - Food Facts and Principles, New age
International Publishers, second edition
4. M.swaminathan - Essentials of Food &NutritionMadras [India]: Ganesh &Co.,
1974.
13
CORE PAPER – IV
FOOD PRODUCTION AND PATISSERIE LAB – I
UNIT I (2 Hours)
i) Equipments - Identification, Description, Uses & handling

ii) Identification of food commodities
ii) Hygiene - Kitchen etiquettes, Practices & knife handling
iii) Safety and security in kitchen
UNIT II (4 Hours)
i) Identification of vegetables and Fruits
ii) Cuts of vegetables (julienne, jardinière, macedoines, brunoise, payssane,)
iii) Blanching of Tomatoes, Preparation of concasse
iv) Preparation of salad dressings
UNIT III
STOCKS –i) Types of stocks (White and Brown stock) (4 Hours)

ii) Fish stock (Court bouillon)
SAUCES - Basic mother sauces (4 Hours)

i) Béchamel – White sauce
ii) Espagnole – Brown Sauce
iii) Veloute – Blond Sauce
iv) Hollandaise – Warm yellow
v) Mayonnaise –Cold Yellow
vi) Tomato – Red Kitchen Sauce
UNIT IV (3x10=30 Hours)
SAMPLE MENU FOR THE I YEAR PRACTICALS
Menu – I
Tossed Salad, Cream of Tomato, Fish Colbert, French fries
Menu – II
Waldrof Salad, puree of pumpkin, Chicken Fricasse, Butter tossed Vegetables
Menu – III
Hawaain Salad, veloute dam Blanche, Fish Orly, Pommes Alumettes
Menu – IV
Salad Nicoise, Cabbage Chowder, Grilled Fish with Lemon butter Sauce, Vegetable Au
gratin
Menu –V
Caesar Salad, Prawn Bisque, Chicken Chasseur, Grilled Vegetables
14
Menu -VI
Caprese Salad, Minestrone, Chicken Cacciatore, Pasta Au gratin
Menu – VII
Russian Salad, French Onion Soup, Chicken Stroganoff, Mash Potatoes
Menu -VIII
Coleslaw, Consommé Brunoise, Irish stew, Garlic Pilaf
Menu- IX
Greek Salad, Scotch broth, Fish Menuire, Ratatouille.
Menu – X
Fruit Salad, Gazpacho, Roast Chicken, Parsley Potatoes
UNIT V (4 Hours)
Bread Fabrications – Bread Rolls

Role of each ingredient in Bread making
Basic Faults in Bread Making
References:
Edition
Practical cookery 13th edition 15th June 2015, Hodder Education.
15
CORE PAPER – V
FOOD AND BEVERAGE SERVICE LAB – I
1. Food Service areas and Ancillary F&B Service areas – Induction & Profile of the
areas (2 Hours)
2. Familiarization,Care&Maitenance of F&B Service equipment (3 Hours)
3. Cleaning / polishing of EPNS items by: - Plate Powder method - Polivit method -
Silver Dip method - Burnishing Machine (1 Hour)
4. Basic Technical Skills (10 Hours)

Task- 01: Manipulation of Service Spoon & Fork
Task- 02: Carrying a Tray / Salver
Task- 03: Laying a Table Cloth& Changing a Table Cloth during service
Task-04: Offering& clearing of cold towels
Task-05: Placing meal plates & Clearing soiled plates
Task-06: Stocking Sideboard
Task-07: Service of Water
Task-08: Using Service Plate & Crumbing Down
Task-09: Napkin Folds
Task-10: Cleaning & polishing glassware
05. Tea &Coffee – Preparation & Service (2Hours)
06. Mocktails, Juices&Malted Beverages: Preparation & Service (2 Hours)
07.A. TABLE LAY-UP & SERVICE (8 Hours)

Task-01: A La Carte Cover
Task-02: Table d’ Hote Cover
Task-03: English Breakfast Cover
Task-04: American Breakfast Cover
Task-05: Continental Breakfast Cover
Task-06: Indian Breakfast Cover
Task-07: Afternoon Tea Cover
Task-08: High Tea Cover
Task-09: Cover,Accompaniment and Service of all the courses.
B.TRAY/TROLLEY SET-UP & SERVICE (2 Hours)

Task-01: Room Service Tray Setup
Task-02: Room Service Trolley Setup
08. PREPARATION FOR SERVICE (RESTAURANT) (4 Hours)

A. Organizing Mise-en-scene and Organizing Mise-en-Place
16
B. Opening, Operating & Closing duties
09. PROCEDURE FOR SERVICE OF A MEAL (10 Hours)

Task-01: Taking Guest Reservations
Task-02: Receiving, Escorting & Seating of Guests
Task-03: Order taking & Recording
Task-04: Order processing (passing orders to the kitchen)
Task-05: Sequence of service
Task-06: Presentation &Encashing the Bill
Task-07: Presenting & collecting Guest comment cards
Task -08: Seeing off the Guests
10. SOCIAL SKILLS (4 Hours)

Task-01: Handling Guest Complaints
Task-02: Telephone manners
Task-03: Dining & Service etiquettes
REFERENCE BOOKS
a. Food and beverage service-Singaravelan
b. Food and beverage training manual‐Sudhir Andrews
c. Food and beverage service-Dennis lillicrap.
17
CORE PAPER – VI
FRONT OFFICE OPERATION LAB – I
FRONT OFFICE PRACTICALS LAB – I

(7 Hours)
Unit Collect Names of any 100 Countries, its Capital and Currencies.
Names of famous Indian Leaders and World Leaders
Name all Indian States, Capitals and Official Languages
Names of Airlines.Both Indian and International Airlines.
(12 Hours)
Filling up of Various Proforma
Telephone Handling
Hands on practice of computer applications related to Front Office Procedures such as
Reservation
Registration
Guest History
Telephone
Understanding concept :
a) Bell Desk
b) Check In (Registration)
c) Telephones
d) GRE
Business Centre
(8 Hours)
Basic Etiquettes, Body language, Communication
Guest Focus
 Responding to guest requests
 Handling guest complaints ( Case studies, simulations, role-plays)
(5Hours)
Equipments& stationeries in front office
Current Affairs
18
CORE PAPER – VII
ACCOMMODATION OPERATION LAB – I
Unit – I (7 Hours)
Cleaning Agents And Identification Of Cleaning Equipments
 Different types
 Manual and Mechanical
 Different types Cleaning equipment
 Dilution ratios
 Cleaning agents for different surfaces
Unit – II (6 Hours)
Public Area Cleaning And Through Cleaning Of Various Surfaces
 A. Entrance B. Lobbies Front Desk D.Elevators E. Staircases F.Guest Corridors

G.Public Restrooms Banquet halls I. Dining Rooms Leisure Areas.
 Floor - Different types of cleaning and polishing
(Wooden –marble- terrazzo/ mosaic etc.)
 Wall – care and maintenance of different types and parts
 Glass – glass cleaner –Economical method ( newspaper)
 Brass – Traditional/ Domestic
Unit – III (7 Hours)

Servicing Guest Room And Bed Making Procedures
 Checkout room
 Occupied
 Vacant room
 Turndown service
Unit – IV (6 Hours)
Amenities and supplies placement, Guest Room Inspection and Minibar
Management
 Guest room supplies and placement

 Inspection of guest room and Inspection checklist
 (Standard room, suite room, VIP room, special Amenities)
Minibar Issuing and Stock Taking
Files Folders And Registers
 Room occupancy report

 Checklist
 Floor register
 Work/ maintenance order
 Lost & found
19
 Maid’s report
 Housekeeper’s report
 Log book
 Guest special request register
 Record of special cleaning
 Call register
 VIPs list
 Floor linen book/ register
Setting up for operations

 Caddy kits set up
 Trolley set - up
Reference Books :
1. "Hotel Housekeeping Operations and Management, Third Edition in 2015,
G.Raghubalan & Smritee Raghubalan, published by Oxford University Press.
2. HOTEL HOUSE KEEPING - Malini Singh,
3. THE PROFESSIONAL HOUSEKEEPER – Wiley.
20
II – SEMESTER
CORE PAPER – VIII

FOOD PRODUCTION AND PATISSERIE– II
UNIT I
KITCHEN ORGANISATION (8 Hours)
1.1 Hierarchy & Kitchen Staffing

1.1.1 French Classical Brigade
1.1.2 Staff organization Chart of Various kitchens – Hotel kitchens – Large/medium/
Small, Standalone restaurants, Industrial, Institutional, Welfare and Commercial
Kitchens.
1.1.3 Duties and responsibilities of Various Chefs, job description and Specifications.
1.1.4 Co-ordination with other departments in the hotel.
1.2 Kitchen Layout
1.2.1 General layout of kitchen in various catering organization, Different layouts of
kitchen, Layout of Storage area, Service /Pantry, Wash-up, Receiving areas, Layout of
Bakery and Larder kitchens.
1.2.2 Planning of kitchen layout – Work area, Work triangle, Ventilation, Lighting,
Flooring and drainage.
UNIT II
BASIC COMMODITIES OF KITCHEN- I (10 Hours)
2.1. Rice, Cereals & Pulses – Classification and identification of rice, varieties of rice,
Processing and cooking of rice.
2.1.1. Cereals, Pulses and Small grains – Classification and identification and other
cereals and its uses & its cooking process.
2.2 Wheat – Structure of wheat, Types of Wheat,
2.2.1. Flour – Various flour used in Food Production and Patisserie, uses of flour in
Food Production and Patisserie, processing of wheat flour, cooking of flour
2.3. Nuts – Various nuts and its uses.
2.4. Pasta – Types of pastas, Process of pastas, cooking of pastas
2.5. Shortenings (Fats and Oils) - Role of shortenings, varieties of shortenings,

advantages and disadvantages of using different shortening.
2.5.1. Fats and oil – Types and varieties.
2.6. Raising Agents – Classification of raising agents, role of raising agents-action and
reactions
2.7. Sugar – Importance of sugar, types of sugar, Processing of sugar, cooking of sugar
–uses of sugar in cooking.
21
UNIT III
BASIC COMMODITIES OF KITCHEN- II (10 Hours)
3.1. Cocoa / Chocolate – Introduction, production of cocoa, cocoa producing regions /

countries, manufacture of chocolates, types of chocolates, tempering of chocolates,
white chocolates
3.2. Milk – Introduction, processing of milk, pasteurization – homogenization types of

milk, e.g., skimmed, condensed, nutritive value, Use of milk in cooking.
3.3. Cream – Introduction, processing of cream, types of cream, uses of cream
3.4. Butter – Introduction, processing of butter, types of butter and its uses
3.5. Cheese – Introduction, processing of cheese, classification & types of cheese,

cooking of cheese, Storing of cheese, uses of cheese.
3.6. Culinary terms - list of culinary (common & basic) terms, explanation with
examples
UNIT IV INDENTING, PURCHASING, STORING & PORTIONING (13 Hours)
4.1. Indenting – Introduction, Definition, advantage and disadvantages, Needs 7

importance, indent (sheet) writing & preparation, Indenting control and checking.
4.2. Purchasing – Purchasing order preparation, ordering the suppliers, direct

purchasing, purchase specification & receiving.
4.3. Storing – Types of stores, Issuing and issuing control – LIFO & FIFO method, BIN
Card & BIN number, stores control, storing, advantages and disadvantages and needs
of storing, register and form.
4.4 Portion & portion control – Introduction, Definition, Advantage and disadvantages
of portioning, equipment‘s used for portioning, Needs of portioning, Portion control.
UNIT V HACCP (7 Hours)
5.1 Introduction to HACCP, Definition, history, Scope and significance of HACCP,

Advantages of HACCP
Principles of HACCP,
References:
Edition
HACCP Food Safety Training Manual – Tara Paster, 2007 – Wiley
22
CORE PAPER – IX
FOOD AND BEVERAGE SERVICE – II
UNIT - I
THE MENU &TYPES OF MEAL : (12 Hours)
A. Origin of Menu and Functions of Menu
B. Principles of Menu Compiling
C. Types of Menu
D. Types of Meals
 Early Morning Tea/Coffee, Breakfast (English, American, Buffet/house/full,
Continental, Indian, Healthy/Organic) Brunch, Lunch, Afternoon tea, High Tea,
Dinner, Supper,Elevenses.
UNIT - II
A.PREPARATION FOR SERVICE (10 Hours)
B. Organizing Mise-en-scene
C. Organizing Mise –en- place
B. TYPES OR STYLES OF FOOD SERVICE
A. Silver service
B. Pre-plated service
C. Cafeteria service
D. Room service
E. Buffet service
F. Gueridon service
G. Lounge service
H. Butler service
I. Bar service
UNIT - III
SALE CONTROL SYSTEM (8 Hours)
A. KOT/Bill Control System (Manual)
• Triplicate Checking System, Duplicate Checking System
• Single Order Sheet
• Quick Service Menu & Customer Bill
B. Making bill
C. Cash handling equipment/EDC machine handling(Electronic Data Capture
Machine)
D. Record keeping (Restaurant Cashier)
E. POS software, advantages and disadvantages
UNIT - IV
A. COURSES OF FRENCH CLASSICAL MENU (10 HOURS)
 Sequence
 Examples from each course
 Cover of each course
 Accompaniments French Names of dishes
23
B. SPECIAL FOOD SERVICE - (COVER, ACCOMPANIMENTS & SERVICE)
Classical Hors d’ oeuvre
 Oysters
 Caviar
 Smoked Salmon
 Pate de Foie Gras
 Snails
 Melon
 Grapefruit
 Asparagus
UNIT - V
TOBACCO (8 Hours)
A. History
B. Processing for cigarettes, pipe tobacco & cigars
C. Cigarettes – Types and Brand names
D. Pipe Tobacco – Types and Brand names
E. Cigars – shapes, sizes, parts,colours and Brand names
F. Care, Storage&Service methods of cigarettes & cigars
REFERENCE BOOKS:
1.Food and beverage service‐D.R.Lillicrap
2. Professional food&beverageservice management-Brain vergese
3.Food&Beverage service-Singaravelan
4.Hyper link below for EDC machine handling https://www.google.co.in/search?
q=EDC+machine+handling+tutorial&oq=EDC+machine+handling+tutorial&gs_l=
psy-ab.3...13076.29893.0.30282.0.0.0.0.0.0.0.0..0.0....0...1.1.64.psy-
ab..0.0.0.1VTsz5_AQgE#
24
CORE PAPER – X
ACCOMMODATION OPERATION – I

Room Layout And Guest Supplies
Standard rooms, VIP rooms
Guest Special Request
Files &Registers maintained in HK dept

Area Cleaning
A. Guest rooms
B.Front-Of-The -House Area
C.Back- Of-The -House Area
D.Work Routine and Associated Problems

Routine Systems And Records Of Housekeeping Department
A. Reporting Staff Placement
B. Room Occupancy Report
C. Guest Room Inspection
D. Floor Register, Work Orders, Log Sheet
E. Lost and Found Register
F. Maids Report and Housekeepers Report
G. Hand Over Records
H. Guest Special Request Register.
I. Record Of Special Cleaning
J. Call Register
K. VIP Lists
L. Log book
Key And Key Control
A. Types OF Keys
B. Computerized Key Cards
C. Key Control

Pest Control
A. Areas Of Infestation
B. Preventive Measure and Control Measures
Types of Beds And Mattresses
Safety, First Aid
Reference Books :
1. Hotel Housekeeping Operations and Management, Third Edition in 2015,
2. Hotel House Keeping - Malini Singh,
3. The Professional Housekeeper – Wiley.
ALLIED PAPER – II
25
TOURISM MANAGEMENT
Unit -I
Principles of Tourism : (9 hours)
1) Definitions : Tourism, Tourist, International Tourist, Domestic Tourist.
2) Components of Tourism : Attractions, Accessibility and Amenities.
3) Motivations for Tourism
4) Types of Tourism.
Unit –II
Growth of Tourism : (9 hours)
1) Tourism Development : Sea, Road, Rail and Air
2) An Account of famous Travellers.
3) Role of Industrial Revolution.
4) Concept of Holiday, Paid Holiday.
5) Modern Era of Tourism after World War II
Unit -III
Operations of Tourism : (9 hours)
1)Travel Agency-Departments and Functions.
2)Tour Operation-Itinerary Preparation and Organising
3)Places of tourism interest in India and Abroad
4)Attractions-Government Organised, Private Organised and their functions.
Unit -IV
Planning in Tourism : (9 hours)
1)Need for Planning in Tourism.
2)Process of Planning -Master Plan.
3)Micro Level or State Level Planning.
4)Macro Level or National Level Planning.
Unit -V
Impact and Organisations of Tourism : (12 hours)
1)Impacts: Cultural, Social, Economical and Ecological aspects (Both Positive and
Negative)
2) Government Organisations :
i)Ministry of Tourism and Culture, Government of India, Department of Tourism,
Government of Tamilnadu.
ii)India Tourism Development Corporation (ITDC),
Tamilnadu Tourism Development Corporation (TTDC).
3) Private Organisations :
i)International Air Transport Association (IATA)
ii)Travel Agents Association of India (TAAI).
4) Role of United Nations Organisation in Tourism.
Reference Books :
1)Bhatia A.K. -Tourism Development : Principles and Practices, Sterling Publishers,
New Delhi, India.(2012)
2)Bhatia .A.K. -International Tourism, Sterling Publishers, New Delhi,India.(2014)
3)Kaul. R.N. -Dynamics of Tourism, Sterling Publishers Private Limited,
New Delhi, India.(2013)
26
III – SEMESTER
CORE PAPER-XI
FOOD PRODUCTION AND PATISSERIE–III
UNIT – I FUNDAMENTALS OF INDIAN COOKERY (10 Hours)

1.1. Introduction to Indian foods and its properties
1.2. Spices – Definition, Classification of Indian Spices, Various spices used in Indian
Cookery, Role of spices in Indian Cookery, Indian equivalent terms for spices.
1.3. Condiments – Definition, Various Condiments in Indian Cooking.
1.4. Herbs – Definition, Various herbs used in Indian cooking, Role of herbs in Indian
cookery,
1.5. Masalas – Definition, Blending of spices and concept of masala, Types of masala –
Wet/Dry, Various masalas and its composition, Masalas from different regional and
communal cuisines, preservation and storage of masalas.
1.6. Thickening Agents – Definition, Types (classification) & Role of thickening Agents
in Indian cuisine, Variety of Thickening Agents.
UNIT II - INDIAN CUISINE – I (10 Hours)

2.1. Introduction to Indian Cuisine, History and Heritage of Indian Cuisine, Various
Influences on Indian Cuisine, Factors influencing on eating habits,
2.2. Ayurvedic Cuisine – Origin and Concept of Ayurvedic cuisine, Elements and
Importance of Ayurvedic cuisine, preparation techniques and recipes.
2.3. Regional Cuisines of India – Regions and Geographical Location of Indian Regional
Cuisines
2.4. Various Regional (states) cuisines – Historical background, Availability of Raw

materials (seasonal), Equipment’s and fuels (special), staple diet, specialty cuisines of
each Regional cuisine, Food prepared for festivals and occasions of each state.
 Cuisines to be covered – Tamil Nadu, Andhra Pradesh, Karnataka, Kerala, Goa,
Maharashtra, Gujarat, Madhya Pradesh, Bihar, Bengal, Rajasthan, Northeastern
states, Kashmir
UNIT III - INDIAN CUISINE – II (10 Hours)

3.1. Communal Cuisines of India - Parsee, Bohara, Kumaouni, Jain, Shindhi,
Malabari, Chettinad, Nawabi, Mughalai
3.2. Tandoor – Origin and History, Tandoor pot construction and maintenance,
tandoor pot temperature and seasoning, equipment and fuel used, Tandoor masalas
and Marinates, Various preparation and cooking process in tandoor
3.3. Different styles of preparation in Indian Cuisine – Dum Pukht, Kadai/ Tawa/
Handi, Talna, Bhunnana, Bhunao, Dhuanaar, Baghar, Awadhi, Lucknawi
27
3.4. Indian Breakfast and Snacks – South Indian and North Indian breakfast,
preparation process, various breakfast foods, Snacks, Chat and other street food of
India and its preparation
3.5. Indian Breads – Types and Preparation types
3.6. Indian Sweets – Classification, and varieties of Indian Sweets, Preparation in

Indian sweets and Care should be taken while preparing Indian sweets.
3.7. Indian Curries/ Gravies/ sauces – Types of Basic gravies (Red/ yellow/ green/
white/ brown), preparation and recipe of basic gravies, Curries and sauces in Indian
cuisine
UNIT IV - MENU PLANNING AND QUANTITY FOOD PRODUCTION AND PATISSERIE

(10 Hours)
4.1 Volume Catering / Quantity Food Production and Patisserie – Introduction,

Equipment’s used for mass Food Production and Patisserie, Concept of Volume
Feeding, Advantages and Disadvantages in Mass Food Production and Patisserie.
4.2 Menu planning – Introduction, Concept, Aims and Objective of menu planning,
Need of menu planning,
4.3 Menu Engineering – Points to be considered while planning a menu, Menu

planning for different meal periods.
4.4 Planning menu for various Volume feeding categories:
4.4.1. Institutional and Industrial Catering - Types of Institutional & Industrial

Catering - Problems associated with this type of catering - Scope for development and
growth
4.4.2. Hospital Catering - Highlights of Hospital catering for patients, staff, visitors -
Diet menus and nutritional requirements
4.4.3. Off Premises Catering - Reasons for growth and development - Menu Planning
and Theme Parties - Concept of a Central Production Unit / Kitchen - Problems
associated with off-premises catering
4.4.4. Mobile Catering - Characteristics of Rail Catering, Flight (Kitchens) Catering and
Cruise Catering - Branches of Mobile Catering
4.4.5. Planning menu for each category, Points to be observed for planning menu for
each category.
4.5 Standardize recipe – Definition, Concept, Objective and purpose, Compilation,

Standardization process, Recipe bank, Adaptation of original recipe, Advantages and
disadvantage of Standardize recipe.
28
UNIT V - FOOD SAFETY MANAGEMENT (10 Hours)
Personal Protective Equipment (PPE) in Kitchen, protecting employees from work place
hazards,
ISO 22000 on food safety management
FSSAI on catering establishment-definitions, general provisions as to articles of food,
TQM in Food Production and Patisserie – Defnition, application, Japanese 5s model
REFERENCE BOOKS:
1. Prashad cooking with Indian Masters by J.Inder Singh Kalra and Pradeep Das
Gupta.
2. A taste of India by MadhurJaffery.
3. Flavours of India by MadhurJaffery.
4. Cooking Delights of Maharajas by Digvijay Singh.
5. Rotis and Naans of Indian by PurobiBabbar.
6. HACCP Food Safety Training Manual – Tara Paster, 2007 - Wiley
29
CORE PAPER – XII
FOOD & BEVERAGE SERVICE – III
UNIT - I
INTRODUCTION TOALCOHOLIC BEVERAGES (10 Hours)
A. Introduction and definition
B. Production of Alcohol
• Fermentation process
• Distillation process
C. Classification with examples
UNIT - II
WINES (10 Hours)
A. Definition & History
B. Classification with examples
 Table/Still/Natural
 Sparkling
 Fortified
 Aromatized
C. Production of each and classification
D. Old World wines (Principal wine regions, wine laws, grape varieties, production and
brand names)
 France
 Germany
 Italy
 Spain
 Portugal
D. New World Wines (Principal wine regions, wine laws, grape varieties, production and
brand names)
 USA
 Australia
 India
 Chile
 South Africa
 Algeria
 New Zealand
F. Food & Wine Harmony
G. Storage of wines H. Wine terminology (English & French)
UNIT – III
BEER (8 Hours)
A. Introduction & Definition
B. Types of Beer
C. Production of Beer
D. Storage
UNIT – IV
SPIRITS (12 Hours)
30
A. Introduction & Definition
B. Production of Spirit
 Pot-still method
 Patent still method
C. Production of
 Whisky
 Rum
 Gin
 Brandy
 Vodka
 Tequila
 Other spirits –absinthe, fenny, aquavit, pastis, poteen, arrack , slivovitz,
Mirabelle.
D. Different Proof Spirits
 American Proof
 British Proof (Sikes scale)
 Gay Lussac (OIML Scale)
UNIT – V
APERITIFS (8 Hours)
A. Introduction and Definition B. Types of Aperitifs
 Vermouth (Definition, Types & Brand names)
 Bitters (Definition, Types & Brand names)
B. liqueurs
A. Definition & History
B. Production of Liqueurs
C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel)
D. Popular Liqueurs (Name, color, predominant flavor& country of origin)
REFERENCE BOOKS:
Modern restaurant service –John fuller
Food and beverage service-Dennis R.Lillicrap and John cousins
The Beverage Book-Andrew Durkins
31
ALLIED PAPER – III
HOTEL ENGINEERING AND MAINTENANCE
Unit - I (4 Hours)
Role and Importance of Maintenance Department:
In Hotel Industry with emphasis on its relation with other departments of the hotel.
Organisation chart of Maintenance department.
Duties & Responsibilities of Maintenance department.
Unit - II (8 Hours)
Gas
Heat terms and UNITs – Methods of transfer – LPG and its properties – Principle of
Bunsen burner – Precautions to be taken while handling gas – Low and High pressure
burners, Corresponding heat output.
Electricity
Fundamentals of electricity, insulators, conductors, current, potential difference,
resistance, ampere & watt, energy concepts: definitions, their UNITs and relationships,
AC and DC; Single phase and 3 phase and its importance on equipment specifications.
Electric circuits, open circuits and closed circuits, symbols of circuit elements, series
and parallel connection, short circuit, earth fault fuses; MCB, earthing, reasons for
placing switches on live wire side / Electric wiring and types of wiring.
Calculation of electric energy consumption, safety precautions to be observed while
using electric appliances.
Types of lighting, different lighting device incandescent lamps, florescent lamps, other
gas discharge lamps, illumination; UNITs of illumination.
Unit - III (8 Hours)

Fire Prevention & Fire Fighting System
Classes of fire methods of extinguishing fires
Fire extinguishers, portable and stationery.
Fire detectors and Alarm.
Automatic fire detectors – cum – extinguishing devices, Fire Hydrant System
Structural protection
Fuels used in Catering Industry

Types of fuels used in Catering Industry – Calorific value – comparative study of
different fuels. Calculation of amount of fuel required and cost.
Water Systems
Hardness of water, water softening.Base Exchange method. Hot andCold water supply
systems in hotels. Flushing cisterns, water taps, traps and closets.
Unit - IV (7 Hours)
Refrigeration & Air Conditioning
32
Basic principles, latent heat, boiling point and its dependence on pressure, vapour
compression system of refrigeration and refrigerants.
Vapour absorption system, care and maintenance on refrigerators; defrosting; types of
refrigerant UNITs, their care and maintenance.
Conditions for comfort, relative humidity, humidification, dehumidifying dew point
control, UNIT of air conditioning Window type air conditioner – central air conditioning,
VRV type AC plants(Variable refrigerant flow-multi split AC) – preventive maintenance.
Unit - V (5 Hours)
Types of Maintenance:
Routine maintenance, Preventive maintenance, Scheduled maintenance.
Emergency & Breakdown maintenance, Comparisons, Contract maintenance.
Advantages and disadvantages, Types of contract, Price rate, Lumpsum Contract
Rate contract, Service contract.
Brief Introduction to Building Management System(BMS)
Equipment Replacement Policies:

Circumstance under which equipments are generally replaced – Inadequacy.
Obsolescence, Excessive maintenance, Declining efficiency.
Replacement of policies of items which gradually deteriorate.
Replace when the current annual cost is equal to the average annual cost to date.
Economic replacement cycle for suddenly failing equipment.Analytical problems.
REFERENCE BOOKS:
1.Practical maintenance and equipment for hoteliers, licenses and caterers by
D.C.Gladwell – Bar and Rockliff – London.
2. The Management of Maintenance & Engineering Systems in the Hospitality Industry
– BORSENIK, STUTTS.
3.Management Operations Research – M. Sathya Narayanan &Lalitha Raman,
Himalaya Publishing House.
4.Building Energy Management systems available in amazon.in
33
ALLIED PAPER –IV
PRINCIPLES OF MANAGEMENT
Introduction: Concept, nature, process and significance of management; Managerial

roles and Skills; Development of management through; Classical and neo – classical
systems; Contingency approaches: - Robert Owen,TaylorFayol, and Elton Mayo.
Planning – Nature – Importance – Forms – Types – Steps in Planning – Objectives –

Policies – Procedures and Methods – Nature and Types of Policies – Decision Making –
Process of Decision making – Types of Decisions – Problems involved in Decision –
making.
Organizing – Types of Organization (Line and Staff, Committees, Projects, Matrix) –

Organizational structure – Span of Control – Departmentalization – Informal
Organization- Meaning and functions of Staffing
Authority – Delegation – Decentralization – Difference between authority and power –

Uses of authority – Distinction between Centralization decentralization –
Responsibility –Nature, Purpose and Scope of Directing. - Controlling – Meaning,
importance and Types of Control -Control Process.
Co-ordination – Need for Co-ordination – Types – Techniques – hierarchy of control-

Co-operation-meaning- Distinction between co-ordination and co-operation –
Requisites for excellent Co-ordination
Reference Books:
Stephen P Robbins – “Management”
Harold Koontz
Charles W L Hill
Principles of Management – C.B. Gupta 2012, Sultan Chand & Sons- TB
34
ALLIED PAPER – V
HOTEL ACCOUNTING SYSTEM
UNIT-I (10 hours)
Introduction to Uniform system of accounts - components of Income Statement-

preparing Cost of sales- preparation of Income statements- Practical Problems.
UNIT-II (11 hours)

Meaning of balance sheet-components of Balance Sheet (under uniform system) –
preparation of Balance sheet- Rearranging Horizontal into vertical format - Practical
problems
UNIT-III (8 hours)
Definition and objectives of Internal Control - Characteristics of Internal Control-

Implementation and Review of Internal Control - Inter-Firm and Intra-Firm
Comparison- Internal Check.
UNIT-IV (8 hours)
Meaning of Audit- introduction and objectives of Internal and Statutory Audit - Role of
Internal Auditor - Tools of Internal Audit -Implementation and Review of internal audit
--Distinction between Internal Audit and Statutory Audit.
UNIT-V (11 hours)
An introduction to departmental accounting – methods of departmental accounting-

Allocation and apportionment of expenses - Advantages and Draw-backs of allocation -
Practical problems.
References:
Hotel Accounting & Financial Control by Ozi A.D Cunha and Gleson O. D Cunha
Publisher The Dicky’s Enterprise Mumbai- 400067
Text book Of Hotel Accounting by ShyamLalArora
Publisher: Cyber Tech Publications – New Delhi.
ISBN 10 : 817884821X / ISBN 13 : 9788178848211
35
ALLIED PAPER - VI
FOOD & BEVERAGE MANAGEMENT
Unit – I (6 hours)
Cost Dynamics, Sales Concept & Sales Control
Element of Cost – Classification of Cost, Different Type of Cost in Food and Beverage
Business
Aim & Objectives of Sales Concept, Various Sales Concept, Uses of Sales Concept.
Procedure of Sales Control – Machine System, ECR & NCR- POS / MICROS/IDS and
Other Machines – Reports – Cash Handling – Theft, Fraud and Controlling Measures
Unit –II (8 hours)

Inventory Control & Beverage Control
Inventory Control
Aim & Objectives of Inventory Control – Inventory Control Methods and its Importance,
Level and Techniques – ABC Analysis & Perpetual Inventory – Monthly Inventory –
Pricing of Commodities – Comparison Physical Stock with Book Stock, Yield
Management
Beverage Control
Purchasing – Receiving – Storing – Issuing – Beverage Controlling Measures – Standard
Recipe – Different Types of Measuring Devise – BAR Frauds – Register & Stock Records
– Beverage Control Cycle.
Unit –III (8 Hours)

Budgetary Control & Variance Analysis
Budgetary Control
Definition – Aim & Objectives of Budget – Definition of Budgetary Control – Key Factors
– Budget Frame Work – Types of Budget – Various Steps Involved in Budgetary Control
and its advantages
Variance Analysis
Standard Cost – Standard Costing – Cost Variances – Material Variance – Labour
Variance – Overhead Variance – Fixed Overhead Variance – Sales Variance – Profit
Variance.
Menu Merchandising & Menu Engineering
Menu Merchandising
36
Menu Control – Menu Structure – Menu Planning – Pricing of Menus – Types of Menus
– Menu as Marketing Tool – Layout – Constraints of Menu Planning
Menu Engineering
Definition – Aim & Objectives of Menu Engineering – Methods and Advantages of Menu
Engineering – Four Box Analysis of Menu Engineering
Marginal Costing & MIS
Marginal Costing
Breakeven Chart – P V Ratio – Contribution – Aim & Objectives of Marginal Cost –
Graph
MIS
Aim & Objectives of MIS – Reports – Calculation of Actual Cost – Daily Food Cost &
Monthly Food Cost – Statistical Revenue Report – Cumulative and Non-Cumulative.
Recommended Books for Reference

Cost & Management Accounting - SN Maheshwari
Food & Beverage Cost Control - Lea R.Dopson, DFood and
Beverage. Cost. Control.Second Edition. Jack E. Miller. David K. Hayes. Lea R.
DopsonavidK.Hayes, Jack E. Miller
37
SEMESTER-IV
CORE PAPER –XIII

FOOD PRODUCTION AND PATISSERIE LAB –II
(64 Hours)
Preparation and Composition of various Indian masalas – Green, white, brown,
tandoori
Preparation and incorporation of simple dishes from various regions and dishes like
vindaloo, khorma, makhani and alike demonstration and preparation of Tandoor
dishes such as naan, roti, kulchas, parathas, tikkas, kebabs.
To formulate 10 – 12 sets of menu based on the respective regions for the 11 year
Practicals apart from demonstration.
AWADH
Rice Indian Main Accompanime Sweet
Bread Course nts
Yaknni Bakarkh Gosht Badin Jaan Kulfi
Pulao ani Korma Falooda
Jalani Taftan Arbi Kakalia Phimi
Khushka Mughlai Gosht Muzzafar
Noor Paratha DoPiaza
Mahal Roomali Pasande (2
Pulao Bedmi Varities)
GalotiKabab
Raan / Murg
Mussallam
BENGAL
Ghee Bhat Tikon MacherJhol AlooPosto Kala Jamun
BhateBhaa Paratha Doi Mack Tooriya MishtiDoi
t Luchi Sorse Mack Posta Payesh
Pulao Nimki Chingri Charchari Sandesh
Matar Sutir Mache Sukto Chamcham
Kochuri Malai Kari BaigunBhaj Rasogolla
Mack Bhaja a
Mack Bhape PatolerDorm
a
Lau Chingri
MethiBaigun
Chholar Dai
Sample Objectives
a) Demonstrate & prepare dishes like
Yakhnipulao, Tandoori naan Aloogobi Rabdi

Makkaiki roti Dal makhani Phirnee
Bhaturas Masaledarkarlele Gajjaarka
Kheemaparathas Punchratani Dal Halwa
38
Laccha Peshawarichole Shahitukda
Baingankaburta Pudina chutney Kesarikheer
Machliamritsari Dal amritsari
Tandoori murg PanirChaat
Murgtikka Punjabi lobia
Shammikababs Kadhi
Moghlaisaag Tomatarshorbha
Roganjosh Aamkapanna
Dhaniwalkhorma Sarsonkasaag
b) Practice menus like
Alukitehari Sheermal Moolikasaag Makkaikasoweta

Murgkasoola
Acgargosht
Maskesule
Safedmaas
Lalmaas
GOA
Prawn Sanna Pork / Beensfougath Bibinca
Pulao Pav Mutton Toor Dal Dodol
Steamed Rice Vindaloo Sorak Alle Belle
Rice Bread Xacutti Kath Katha
Arroz Prawn Cabbage
Coconut Balchao Fougath
Pulao Fish Caldeen Caldeen
Goan Fish Amotik
Curry
Galhina
(Chicken)
Catreal
GUJARAT
Bhaat Methithepi Makai Mu Sarki Shirkhand

Brown Rice a Shaak Dhokla Doodh Pak
Khichdi Poories – SalliMurg Khandvi Mohanthal
Dahi – Methi, Oondhiya Gujarati dal Puran Poli
doodh Jeera Mango & Osaman Magaz
Nu Pulao Masala, Yoghurt Lasun Ni Lapsi
MittiDahi, CuryDahiKa Chutney
Rotlaa di BhindiCury
Battata Ne
Tomato
39
HYDERABAD
Sofyanai Kulcha MethiMurg Tomato Kaat Double Ka

Biryani Dalcha MirchiKa Meetha
Hyderabadi Haleem Salan KhumaniKa
Biryani Nihari Meetha
Kachchi Shikampur
Briyani Kabab
Kabuli Dum
KaMurg
Mutton Cury
(Nellore)
a) Prepare dishes like
Phaldari koftas badal jaam Gulab jamun

Subzi ghost Alooposto Mishtidoi
Khuroos – e – tursh Tooriyapostacharchari Payesh
Firdaus – e – barein Sandesh
Murg wajid ali
Ghost khorma
Murgmussalam
Macherjhol
b) Prepare menus like
Bhaat Methithepla Makai Mu Shaak Sarki Srihand

Brown rice Poories Patranimacchi Dhokla Doodhpak
Fish patia Khandvi Mohanthal
SalliMurg Gujarathi dal
Oondhiya Osaman
Dhansak Lasunki chutney
PUNJABI
Rice Indian Bread Main Accompanime Sweet
Course nts
Matter Naan Baigan ka Aloogobhi Rabid
Pulao Tandoori Bharta Dal Makhani Kheer
MotiaPulao Roti Tandoori Amritsari BharwanKarel Gajar Ka Halwa
Makki Ki Roti Macchi a Row Di Kheer
Bhaturas Tandoori Punjratni Dal Suji Da Halwa
Keema Murg PeshawariChol Mal Puah
Prathas MurgTikka e Jalebi
Laccha SarsonKa Pudina Zarda
Paratha Saag Chutney
BharwanParth Rada Meat Sabot Masoor
a Palak Meat Rajma
Bharwan (Mutton) Kadhi
Naan PalakPaneer BharwanBhin
Missi Roti di
40
Phulka Gajar Matter
HariChholiate
Paneer
Channapindi
Punjabi Gobhi
AlooVadi Ki
Subzi
TAMIL NADU CUISINE (4 Hours)

1. Boiled Rice
2. Drumstick Sambar
3. Chicken Nilgiri Korma
4. Beans Poriyal
5. Rasam
6. SemiyaPayasam
KERALA CUISINE (4 Hours)

1. Malabar Paratha
2. NeiChoru
3. MeenMoilee
4. Avial
5. Kappa
6. PaaladaPradaman
ANDHRA CUISINE (4 Hours)

1. Steamed Rice
2. BendakkaiPulusu
3. Tomato Pappu
4. KodiVepudu
5. GonghraPachadi
6. GummadikkaiHalwa
CHETTINADU CUISINE (4 Hours)

1. NanduRasam
2. Karuvepalai-PodiSadam
3. Chicken Chettinadu
4. SenaiVaruval
5. PodalangaiKootu
6. SarkaraiPongal
HYDERABADI CUISINE (4 Hours)

1. Shikampuri Kebab
2. TawaParatha
3. Sofyani Biryani
4. MirchiKaSalan
5. GoshtDalcha
6. ShahiTukra
41
GOAN CUISINE (4 Hours)
1. Coconut Pulao
2. Chicken Vindaloo
3. Prawn Balchao
4. Moong Dhal
5. KulKuls
PUNJABI CUISINE (4 Hours)

1. Bhatura
2. JeeraPulao
3. MachchiAmritsari
4. KadaiChole
5. BainganKaBharta
6. GajarKaHalwa
KASHMIRI CUSINE (4 Hours)

1. LacchaParatha
2. YakhniPulao
3. MurghDaniwal Korma
4. Chaman
5. Dum Aloo
6. Kesar – Kheer
BENGALI CUSINE (4 Hours)
1. Luchi
2. ChennaPulao
3. Doi Mach
4. PanchPhoranChorChori
5. BhajaMoong Dhal
6. Sandesh
RAJASTHANI CUISINE (4 Hours)
1. Misi Roti
2. Mutter Pulao
3. LalMurgh
4. Gavarfali Ki Subji
5. Masala Chawla
6. Moong Dhal Halwa
BREAKFAST MENU (4 Hours)
1. PooriBhaji
2. AlooParatha
3. VenPongal
4. PesarathuUppma
5. MeduVada
6. Sambar
7. Coconut Chutney
BASIC INDIAN GRAVIES (4 Hours)
1. Makhni Gravy
2. Curry Gravy
3. Kadhai Masala
4. Shahi Gravy
5. Hara Gravy
42
CORE PAPER – XIV
FOOD AND BEVERAGE SERVICE LAB– II
I. SERVICE OF WINES (12 Hours)

Task-01 Service of Red Wine
Task-02 Service of White/Rose Wine
Task-03 Service of Sparkling Wines
Task-04 Service of Fortified Wines
Task-05 Service of Aromatized Wines
Task-06 Service of Cider, Perry & Sake
II. SERVICE OF APERITIFS (8 Hours)

Task-01 Service of Bitters
Task-02 Service of Vermouths
III. SERVICE OF BEER (10 Hours)

Task-01 Service of Bottled & canned Beers
Task-02 Service of Draught Beer.
IV. SERVICE OF SPIRITS (10 hours)
Task-01 Service styles – neat/on-the-rocks/with appropriate mixers

Task-02Service of Whisky
Task-03Service of Vodka
Task-04Service of Rum
Task-05Service of Gin
Task-06 Service of Brandy
Task-07 Service of Tequila
V. MATCHING WINES WITH FOOD (8 hours)
Task-01 Menu Planning with accompanying Wines

 Continental Cuisine
 Indian Regional Cuisine
Task-02 Table laying & Service of menu with accompanying Wines
 Continental Cuisine
 Indian Regional Cuisine
REFERENCE BOOKS:
1. Modern restaurants service –John fuller
2. Food and beverage service-Dennis R.Lillicrap and John cousins
3. The Beverage Book-Andrew Durkin.
43
CORE PAPER – XV
FRONT OFFICE OPERATION LAB– II
(11 Hours)
Prepare Different Reports (Log books , Arrival & Departure Report , Daily Hotel Figure ,
VIP report , Guest in House, Group Rooming list)
(3 Hours)
Making a reservation (FIT, Group).
Cancelling a reservation
(2 Hours)
Check out settlement
(16 Hours)
Receiving a guest (FIT, VIP, VVIP, Group)
Registering a guest
C Form
Taking Wake up Calls.
Room Change
Telephone Handling
Different types of credit cards ( Visa , Master , Maestro , Amex , Diners club, Discover ,
JCB )
Situation handling of guest complaints
Group discussion
Collect different names of International & Domestic Chain of hotels in India
44
CORE PAPER – XVI
ACCOMMODATION OPERATION LAB – II
Unit – 1 (7 Hours)
Linen room and its function
Layout Of Linen Room
Linen Exchange Procedure
Linen par stock calculation.
Discard process
Tagging process
Wash standards/procedures to maintain QC
Unit– 2 (6 Hours)
Uniforms and its functions
Types of uniform
Uniform exchange procedure
Selection and Designing of uniforms
Unit -3 (6 Hours)
Laundry machinery and equipment
Layout
Different equipment’s used and its function
Dry cleaning
Guest laundry wash cycle
Dos and Don’ts
Unit – 4 (7 Hours)
Stain and stain removal
Identifications of different stains
Different stain removal procedures
Stain removal agents
Unit -5 (6 Hours)
Flower arrangement
Different types of flower arrangements (Contemporary flower arrangements)
Principles of flower arrangement
Flowers and foliage’s used in flower arrangements
Basics of gardening
Growing indoor and outdoor plants
Reference Books :
1.Hotel Management and Operations – OXFORD – SmriteeRaghubalan
2.Hotel House Keeping - Malini Singh.
3.The Professional Housekeeper – Wiley.
45
ALLIED PAPER – VII
HOTEL ENGINEERING LAB
(4 Hours)
Identification of Tools, Accessories, Plumbing system & Various Materials.
Plug and Socket wiring
Testing of supply system – by tester and test lamp (2 Hours)
Fluorescent tubes and incandescent bulb replacing. (2 Hours)
Cleaning if gas burners (2 Hours)
Replacing washer and assembly of taps. (1 Hours)
Demonstration:
1. Demonstration of usage of various fire extinguishers. (4 Hours)
2. Demonstration of cleaning &refixing of air conditioner filter. (1 Hours)
CORE PAPER:XVII:
INDUSTRIAL EXPOSURE TRAINING
46
SEMESTER – V
CORE PAPER – XVIII

FOOD PRODUCTION AND PATISSERIE– IV
FOOD PRODUCTION AND PATISSERIE AND PATISSERIE – IV

(9 Hours)
UNIT I - LARDER
Introduction to larder work, Definition, Functions, Equipment’s/Tools/ Machinery
used in larder, Layout of larder, Various sections in larder and is larder with
equipment
Organization of Larder Section, Duties and Responsibilities of larder chefs,
Larder Control – Essentials of Larder Control, Importance of Larder control, Devising
Larder control systems, Leasing with other departments, Yield testing.
Larder Terms
UNIT II -CHARCUTIERIE – I (10 Hours)

Introduction to Charcutierie
Sausage– Types & Varieties
Casings– Types & Varieties
Fillings – Types & Varieties
Additives and preservatives
Force meats – Types, Preparation & Uses
Brines, Cures & Marinades – Types, Preparation&Uses,Method of curing and
Differences between Brines, Cures & Marinades
Ham, Bacon & Gammon – Cuts & Differences between Ham, Bacon & Gammon,
processing of Ham, Bacon & Gammon, Green Bacon, uses of each cut.
UNIT – III - COLD BUFFET & COLD CUTS (10 Hours)

Galantines &Balotine – Definition, Preparation, Types & Uses, care to be taken while
preparing galantines.
Pates & Terrines - Definition, Preparation, Types, Uses and Differences, Point to be
considered while preparing Terrines.
Mousse & Mousseline - Definition, Preparation, Types, Uses and Differences between
mousse and mousseline.
ChaudFroid – Definition, Preparation, Types & Uses, precaution machinery
while preparing.
Aspic &Gelee – Definition, Preparation, Types & Uses and Differences between Aspic
&Gelee
Quenelles, Parfaits & Roulades - Definition, Preparation, Types, Uses and Differences
UNIT-IV (10 Hours)
Appetizers & Garnishes–Classification of appetizer, Types, Preparation, Examples,

Historical importance of Culinary garnishes, Classical Garnishes, Uses & Differences
47
Sandwiches –Meaning,Parts of Sandwiches, Types of Bread, Types of filling,
classification of Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches,
Storing of Sandwiches
Use of Wine, Alcoholand Herbs in Cooking
Types of wine and alcohols used for Cooking, Ideal uses of wine and alcohol in cooking,
care and precaution while using wine and alcohol for cooking,
Classification of herbs - Ideal uses of herbs in cooking
Molecular Gastronomy –Definition, Origin and concept of Molecular cuisine, Need and
Importance, Tools and equipment’s to be used, Ingredients used, Methods and
Techniques in molecular cooking,
UNIT - V FOOD DECORATION AND PRESENTATION (9 Hours)
Edible & Non Edible Displays - Definition, Preparation, Types, Uses and Differences
Food plating & platter presentations - Food styling –
Food photography - Food journalism
Books recommended:-
Gisslenwayne – professional cookery (john wiley and sons)
Montage – Larousse gasrtronomique (Himalaya publishing group)
48
CORE PAPER – XIX
FOOD & BEVERAGE SERVICE – IV

Planning & Operating Various F&B Outlet
 Physical layout of functional and ancillary areas
 Objective of a good layout
 Steps in planning
 Factors to be considered while planning
 Calculating space requirement
 Various set ups for seating
 Planning staff requirement
 Menu planning
 Constraints of menu planning
 Selecting and planning of heavy duty and light equipment
 Requirement of quantities of equipment required like crockery, Glassware,
Cutlery - steel or silver etc.
 Suppliers & manufacturers
 Approximate cost
 Planning Décor, furnishing fixture etc.

Function Catering Banquets
 History
 Types-Formal,Semi-Formal,In-Formal
 Organization of Banquet department
 Duties & responsibilities of Banquet Staff
 Booking procedure
 Banquet menus
Banquet Protocol
 Space Area requirement
 Table plans/arrangement
 Misc-en-place
 Service
 Toast & Toast procedures
Informal Banquet
 Wedding Reception
 Cocktail parties
 Exhibition
 Fashion shows
 Trade Fair
 Outdoor catering
49
Function Catering Buffet
A. Introduction
B. Factors to plan buffets
C. Area requirement
D. Planning and organization
E. Sequence of food
F. Menu planning
G. Types of Buffet-Sit down/full, Fork, Finger, Cold.
H. Equipments
I. Supplies
J. Check list
Gueridon Service
A. History of gueridon
B. General consideration of operations
C. Advantages & Dis-advantages
D. Types of trolleys
E. Gueridon equipment
F. Gueridon ingredients
Kitchen Stewarding
A. Significance.
B. Opportunities in kitchen stewarding
C. Record maintaining
D. Machine used for cleaning and polishing
E. Inventory
REFERENCE BOOKS:
Food and Beverage Service-Singaravelan
Modern restaurants service –John fuller
Food and beverage service-Dennis R.Lillicrap and John cousins
50
CORE PAPER –XX
FRONT OFFICE OPERATION – II
Planning and Evaluating Front Office Operations

Management Functions - Fixing Room Rates - Thumb Rule - Hubbart Formula -
Market Condition Approach & its advantages - Cost Based Approach - Types of
Discounted Rates
Forecasting
Forecasting Techniques- Forecasting Room Availability - Formula –( % of Walk in - %
of overstay - % of under stay - % No show - % Cancellation)Types of Forecast - Factors
for Evaluating Front Office Operations.
Night Audit
· Definition – Audit and Night Audit, Functions of Night Audit, Duties and
Responsibilities of Night Auditor, Night Audit Procedure
Front office salesmanship

Upselling, Upgrading, Role of GRE, Handling guest problems,
Yield management
Definition, concept and importance, elements, benefits
Applicability to room division – Capacity management, discount allocation, Duration
control.
Measuring yield, potential high and low demand tactics
Yield management software, yield management team.
Front office accounting

· Functions of Front Office Accounting
· Accounting Fundamentals - Guest and Non Guest Accounts, Folios, Vouchers, Guest
Ledgers and City Ledgers
· Front Office Accounting Cycle – Creation, Maintenances and Settlement of Accounts,
Charge Privileges, Credit Monitoring
· Tracking Transactions – Cash Payment, Charge Purchase, Accounts Correction,
Account Allowance and Cash Advance
· Methods of Payment - Cash, Credit, Travelers Cheque, Credit Card , Direct Billing,
Credit control procedures.
51
Budgeting
Types of Budget and Budget Cycle - Making Front Office Budget - Factors Effecting
Budget Planning - Capital and Operations Budget for Front Office - Refining Budgets,
Budgetary Control- Forecasting Room Revenue - Advantages and Disadvantages of
Budgeting
Property Management System

What is PMS & importance of PMS, SHAWMAN, CHAMPAGNE - Factors for need &
purchase of PMS by the hotel - Fidelio / IDS / Shawman / Opera
Customer Center & Feedback

Feedback - customer feedback - employee feedback - What are the ways to collect
feedback -
Understanding the core value of tree diagram - Customer employee centric diagram.
Reference Books
Hotel Front Office Operations & Management – JataShanker R Tewari
Front Office Procedures – Michael L. Kasavana
Hotel Front Office Management – James A Bardi
52
ELECTIVE PAPER –I
MARKETING AND SALES MANAGEMENT
UNIT – I (10 Hours)

Fundamentals of Marketing
Overview of service sector and hospitality – The hotel and the catering industry –
definition of market, marketing and selling – The marketing concept – methods and
scope of marketing research – sources of information – marketing environment.
Market Segmentation
Market segmentation – benefits – bases for market segmentation – types – different
between consumer behavior and buyer behavior – consumerism – marketing
information research (MIS) – characteristics of MIS – differences MIS and Marketing
Research.
UNIT – II (16 Hours)

Introduction to the Marketing Mix – 4 P’s
Product
Definition of product and service – the hotel product and its components of physical
aspects service and image – new product development – brand names – overview of a
marketing plan – Product life cycle – Product differentiation in Hotel and Catering
Industry
Price
Principles of prices – influences upon prices decision making – pricing techniques –
initiating price changes – cost oriented and market oriented pricing strategies.
Place
Distribution – Scope of distribution – channel functions an flow – organizational
patterns in hospitality marketing channels – location of services – current trends in
hotel and catering industry.
Promotion
Promotion – promotion mix – promotion process – kinds of sales promotion advertising
– salesmen – selection, training – advertising agency – media selection, training –
advertising agency- media selection – types of media – sales promotion.
UNIT – III (10 Hours)

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.
53
Advertising: - Introduction – Aim of advertising – The advertising industry – Advertising
style – Advertising objectives historical view – pre testing / post testing – media
planning – other testing methods
Sales and Sales Management:

Definition – sales task – determining the sales force structure – selecting sales person –
role of sales manager public relation.
UNIT – IV (6 Hours)
International Marketing
International marketing – emergence of global marketing – significance of international
marketing for developing countries – liberalization – role of foreign MNC
Social responsibilities of Business
Social responsibilities of business – Introduction – changing trends in social
responsibilities of business toward different group.
Marketing of Services – Business – goals of business – growth of service marketing –
classification of service marketing - business ethics – current trend in marketing
REFERENCE BOOKS
Marketing management: Philip Kotler
Marketing Management: Rajan Nair or RajanSaxena
Marketing Research : D.D Sharma
54
ELECTIVE PAPER – II
HOTEL LAW
Hotel & Tourism Law
An introduction to Hotel & Tourism Law – Law and Society – Sources of Indian Law –
Classification of Law - Relevant provision of shops and establishment Act – catering
Establishment Act – Food Adulteration Act – Consumer protection Act .
UNIT –II (6 Hours)

License & Permits
Registration and Approval of Hotel & Restaurant - List of Licenses and permits
required operating Hotels, restaurant s and other catering establishments under
various local, state and union laws – Procedure of procurement, renewal, suspension
and termination of licenses.
UNIT – III (8 Hours)

Industrial Laws
Importance – Evaluation of Industrial Law – Payment of wages Act 1948 – Minimum
wages Act 1948 – Employment State Insurance Act 1953 – Provident Fund Act 1952 –
Gratuity Act 1972 – Bonus Act 1965 Salient provisions regarding opening and closing
hours – Employment of women, children and young person’s – Spread over weekly off
– Leaver– Health , safety and hygiene provisions – Penalties of defaulters.
Consumer Laws
The Consumer protection Act 1986 and its applicability – Roll of Consumers – Role of
Consumer Redressal forums & jurisdiction – The food adulteration act 1954 – The
standard weights and measurement act 1976 – The essential commodities Act 1955 –
The Food safety Act – Prohibition and Excise act relevant to Hotel Industry
UNIT – V (6 Hours)
Hotel – Guest / customer Relationship – Laws relating to operation Hotel Guest
Relationship - Duty to receive and rights to refuse guests or person – Guest reservation
– Form and effect of Agreement – Guest law suits damages – Provisions for the safety of
guests – Hotel responsibility for guests property –Statutory limits on hotel’s liability.
REFERENCE BOOKS
Hospitality Law – Jack P Jefferies
Hotel & Tourism Law – Dr.JagmohanNegi
Commercial Law – N.D.Kapoor
55
ALLIED PAPER – VIII
HOTEL FINANCIAL MANAGEMENT
Introduction- Meaning and scope of financial management–Objectives and goals of
financial management
Meaning and types of financial statements – Techniques of financial analysis –
Limitations of financial analysis – Practical problems.

Meaning of ratio analysis-Classification of ratios analysis-Liquidity Ratios. Capital
Structure/Leverage Ratios-Activity Ratios-Profitability Ratios – Practical problems.

Meaning of funds flow statement –Uses of funds flow statement –Preparation of funds
flow statement-Meaning of cash flow statement –Preparation of cash flow statement –
Difference between cash flow and funds flow analysis – Practical problems.
Unit - V (10 Hours)

Meaning of Financial Planning- importance & Characteristic of Sound Financial Plan
- Factors Affecting Financial plan- Meaning and objectives of Capital Structure –
Factors Determining Capital Structure – meaning and need of working capital –
Factors Determining Working Capital.
References:
Hotel Accounting & Financial Control by Ozi A.D Cunha and Gleson O. D Cunha
Publisher The Dicky’s Enterprise Mumbai- 400067
Text book Of Hotel Accounting by ShyamLalArora
Publisher: Cyber Tech Publications – New Delhi.
ISBN 10 : 817884821X / ISBN 13 : 9788178848211
56
CORE PAPER – XXI
FOOD PRODUCTION AND PATISSERIE LAB – III
PART “A” - COOKERY

MENU 01 (4 Hours)
Consommé Carmen
Poulet Sauté Chasseur
Pommes Loretta
Haricots Verts
Brioche
Baba au Rhum
MENU 02 (4 Hours)
Bisque D’écrevisse
Escalope De Veauviennoise
Pommes Batailles
Epinards au Gratin
Soft Rolls
Chocolate Parfait
MENU 03 (4 Hours)
Crème Du Barry
Darne De Saumon Grille
Sauce paloise
Pommes Fondant
PetitsPois A La Flamande
French Bread
TarteTartin
MENU 04 (4 Hours)
Veloute Dame Blanche
Cote De Porc Charcuterie
Pommes De Terre A La Crème
Carottes Glace Au Gingembre
Garlic Rolls
Crêpe Suzette
MENU 05 (4 Hours)
Cabbage Chowder
Poulet A La Rex
Pommes Marguises
Ratatouille
Bread Sticks
Chocolate Cream Puffs
MENU 06 (4 Hours)
BarquettesAssortis
Stroganoff De Boeuf
Pommes Persilles
Riz Pilaf
Foccacia
Crème Brûlée
57
MENU 07 (4 Hours)
Duchesse Nantua
Poulet Maryland
Croquette Potatoes
Banana fritters
Corn gallets
Vienna Rolls
Mousse Au Chocolate
MENU 08 (4 Hours)
Kromeskies
Filet De Sols Walweska
Pommes Lyonnaise
FunghiMarirati
Bread Sticks
SouffleMilanaise
MENU 09 (4 Hours)
Vol-Au-Vent De VolailleEtJambon
Poulet a la kiev
Creamy Mashed Potatoes
Butter tossed green peas
Brown Bread
Apple Strudel
MENU 10 (4 Hours)
Quiche Lorraine
Roast Lamb
Mint sauce
Pommes ParisienneCiabata
Savarin des fruits
Books recommended:-
58
CORE PAPER – XXII
FOOD AND BEVERAGE SERVICE LAB – III
Unit - 1
Function Catering–Banquets (8 Hours)
Task 01.Planning &organizing Formal &Informal Banquets
Task 02.Planning & organizing outdoor caterings
Task 03.Preparing Function checklist
Task 04.Preparing Function Prospectus
Unit - 2
Function Catering–Buffets (10 Hours)
Task 01.Planning &organizing various types of Buffet
Task 02.Buffet Checklist.
Task 03.Planning Buffet Layout
Unit – 3
Gueridon Service (8 hours)
A.OrganizingMise-en-place for Gueridon Service
B. Preparing Dishes involving work on the Gueridon
Task-01 Crepe suzette
Task-02 Banana au Rhum
Task-03 Peach Flambe
Task- 04 Rum Omelette
Task-05 Steak Diane
Task-06 Pepper Steak
Unit - 4
Kitchen Stewarding (4 Hours)
Task 01.Familiarization and Using &operating of Machines
Task 02.Exercise– physical inventory of Restaurant stock
Unit – 5
MANAGING FOOD AND BEVERAGE OUTLET (6 Hours)
Task 01.Making Duty Roster
Task 02.Conducting Briefing & Debriefing - Restaurant, Bar, Banquets & Special
events
Task03.Preparing Restaurant Cover Log andSales Log
Unit – 6
Bar Operations (12 Hours)
Task 01.Familiarization of Bar equipements, Cocktail equipements and
liqueur/Wine Trolley
Task02.Designing and setting the bar
Task 03.Preparation & service of cocktail & mixed drinks
Task 04.Prepration of Bar accompaniments &garnishes
Task 05.Bar stock control procedure
REFERENCE BOOKS:
1.Food and Beverage service-Dennis Lillicrap
2.Food and Beverage service-Singaravelan
3.Modern restaurants service –John fuller
59
CORE PAPER – XXIII
FRONT OFFICE OPERATION LAB – III
(6 Hours)
Lost and found procedures handling
Package tours – itinerary for Pilgrimage, group tours
(6 Hours)
Group discussion,
Viva voce
Bill settlement procedures
Situation Handlings as: (8 Hours)

 Handling dissatisfied guest
 Wrong Postings reflected in final bill
 Guest complaining about smell in the room
 Handling Drunken Guest
(6 Hours)
 Nonsmoking room not available
 Airport pick up missed
 Guest not well
 Crew Layover
(6 Hours)
 Foreign Exchange voucher
 Message handling of guests.
 Room assigning procedures.
60
CORE PAPER – XXIV
ACCOMMODATION OPERATION LAB III
Standard operating procedure; Time and motion study
Skill oriented task (e.g. cleaning and polishing glass, brass etc)
Devising/ designing training module
Refresher training
 Induction training
 Remedial training

First aid; Fire Safety and Fire fighting
 First aid kit
 Dealing with emergency situation
 Maintaining records
 Safety measures
 Fire Drill(Demo)
Special decoration (theme related to hospitality industry)
 Indenting
 Costing
 Planning and Executing
Unit - V (6 Hours)
Layout Planning
 To the scale
 Specification of colours
 Furniture’s, Fittings and Fixtures
 Soft furnishing
 Accessories
 Maintaining records
Set up a sample guest room
61
ELECTIVE PAPER – III
APPLICATION OF COMPUTERS LAB
MS OFFICE: ( 10 hours)
1. Creating a new document, opening an existing documents, saving and editing a
document.
2. Usage of header and footer
3. Adding background pictures & aligning
4. Paragraph alignment, adding borders in paragraph
5. Inserting pictures and clipart in a document
MS EXCEL: (10 hours)

1. Creating new worksheet, cell editing
2. Data Sorting
3. Data Filtering
4. Inserting charts in excel sheet
5. performing different built in functions
DBMS: (12 hours)

1. Creation of database, designing a database.
2. Adding new tables in a database
3. Inserting foreign key and primary key to each table.
4. Creating relationship between tables.
5. Performing functions in a table
62
SEMESTER VI
CORE PAPER – XXV

FOOD PRODUCTION AND PATISSERIE – V
UNIT I International Cuisine (10 Hours)
Background - Staple food with regional cuisines and its Influences - Specialties,
characteristics, preparation, cooking techniques and Recipes - Equipment in relation
to: France cuisine, Italy &Mediterranean cuisine, Middle East & Arabic
cuisine,Oriental cuisines (Thai, Vietnamese, Korean, Japanese& Chinese), American
and Mexican cuisine, Scandinavian & Norwegian cuisines.
Nouvelle Cuisine:
Introduction to nouvelle cuisine, Origin of nouvelle cuisine, salient features, overview
of common dishes and preparation time and service. Garnishes and sauces, natural
food accompaniments
Unit II (Introduction to bakery, elements of bakery (Measurement/ temperature/

Duration/ process) (10 Hours)
Bread making – Bread and loafs, Varieties of bread, Role of ingredients in bread
making, Bread faults, Bread Improvers, uses of bread, other yeast products
Pastry – Definition, Types of pastries, Recipe and method of preparation, differences,
uses of each pastry, Care to be taken while preparing pastry
Cake Making – Different methods of cake making, Gateaux and cake differences,
Special reference to muffins & plum cake, Recipes for cakes.
Cookies – Types of cookies and biscuits, various method of cookies preparation,
Recipes for cookies.
UNIT III CONFECTIONERY (10 Hours)
Icings & Toppings - Varieties of icings - Using of Icings - Difference between icings &
Toppings - Recipes
Frozen Desserts - Types and classification of frozen desserts Ice-creams – Definitions -
Methods of preparation - Additives and preservatives used in Ice-cream manufacture
Meringues – Definition,Making of Meringues - Factors affecting the stability - Types of
Meringues - Uses of Meringues.
Custards- Creams- Mousses and Soufflés - making, textures, baking and effect of each
ingredient in the making.
Unit IV Food costing and Budgeting (9 Hours)
Food Cost – Definition, methods and tools of food costing, formula for food costing,
cost sheet / statement, Criteria for food costing.
Budgeting – definition, types of kitchen budget, Budget preparation,

63
Unit V - Future perspective in Food industry (9 Hours)
Trends in the food Industry, International scenario of food habits, future hotel and
catering establishments, technological advancement and raw material substitutes,
Manpower planning – Recruiting, training, availability of manpower and with requisite

skill
Books recommended:-
K.Arora&K.N.Gupta – Theory of cookery
Philip Thangam – Modern cookery for teaching &The Trade (Orient Longmans ltd)
64
CORE PAPER – XXVI
FACILITY PLANNING
Hotel Design
a. Design Consideration - Attractive appearance - Efficient plan - Good location -
Suitable material - Good workmanship - Sound financing - Competent Management

Facilities Planning
The systematic layout planning pattern (SLP) Planning Consideration a. Flow process
& Flow diagram b. Procedure for determining space considering the guiding factors for
guest room / public facilities, support facilities & services

Star Classification Of Hotel a. Criteria for star classification of hotel (five, four, three,
two, one & heritage)
Planning For Physically Challenged
Unit - IV (13 Hours)

Kitchen
a. Equipment requirement for commercial kitchen, heating, gas / Electrical, cooling
(for various catering establishment) b. Planning of various supporting services (pot
wash, wet grinding, chef room, larder, store and other staff facilities) 05
b. KITCHEN LAYOUT & DESIGN a. Principles of kitchen layout and design b. Areas of
the various kitchens with recommended dimension c. Factors that affect kitchen
design d. Placement of equipment e. Flow of work f. Space allocation g. Kitchen
equipment, manufacturers and selection h. Layout of commercial kitchen (types,
drawing a layout of a commercial kitchen)
c. KITCHEN STEWARDING LAYOUT AND DESIGN a. Importance of kitchen
stewarding b. Kitchen stewarding department layout and design c. Equipment
found in kitchen stewarding department 07
d. STORES – LAYOUT AND DESIGN a. Stores layout and planning (dry, cold and bar)
b. Various equipment of the stores work flow in stores
Unit - V (11 Hours)

Project Management a. Introduction to Network analysis b. Basic rules and procedure
for network analysis c. CPM and PERT d. Comparison of CPM and PERT e. Classroom
exercises.
REFERENCES:
1. Systematic layout planning – Richard MutherCahners books Division of sahners
publishing company, Inc.89 Franklin Street, Boston.
2. Food Service Planning: Layout & Equipment: Lendal H Kotschevar, Margaut E
Terrell
3. Management Operations and Research: N SathyanarayanaLatitha Raman
Himalaya Publishing House.
65
CORE PAPER – XXVII
ACCOMMODATION OPERATION - II
Unit – I
Safety and Security (10 Hours)
• Safety Awareness And Accident Prevention;
• Fire Safety And Fire Fighting
• Crime Prevention And Dealing With Emergency Situation
• First Aid
Unit – II
Interior Decoration (10 Hours)
• Elements of design
• Colour and its role in décor –types of colour schemes
• Windows and window treatment
• Lighting and lighting fixtures
• Floor finishes
• Carpets
• Furniture and fittings
• Accessories
Unit – III
Planning Layout Of Guest Rooms (08 Hours)
Sizes of rooms, sizes of furniture, furniture arrangement
• Principles of design - Alignment, Hierarchy, Contrast, Repetition, Proximity,
balance , colour , space
• Refurbishing and redecoration
Unit – IV
New Property Countdown (08 Hours)
Three months before the opening
Two months in advance
Six weeks in advance
Four weeks to go
One Week to go
Unit – V
A. Special decoration (12 Hours)
• Occasion For Special Decoration
• Materials Used
• Theme Decoration
• Changing the trends in housekeeping.
Reference Books :
1. Hotel Housekeeping Operations and Management, Third Edition in 2015,
2. Hotel House Keeping - Malini Singh,
3. The Professional Housekeeper – Wiley.
66
ALLIED PAPER – IX
HUMAN RIGHTS AND HUMAN RELATIONS EDUCATION
Unit I (8 Hours)
Human Rights- Meaning, Origin and development.

Human Values- Dignity, liberty, Equality, Justice, Unity in diversity, Ethics and Morals
Unit II (10 Hours)
Human Rights in Indian Context: Indian Bill of Rights and Sarvodaya- Preamble-
Fundamental Rights- Directive Principles- Fundamental Duties
Unit III (10 Hours)
United Nations Organs: UNICEF, UNHCR, ILO, UNESCO
Unit IV (10 Hours)
Geneva Convention of 1864-Universal Declaration of Human Rights ( 1948)- Vienna

Conference ( 1993)- NGOs: structure, Functions, and Problems
Unit V (10 Hours)
Human Rights of: Women, Child, Indigenous, People, Minorities, Refugees.

Rights: Religious Freedom, Torture, Development, Racial Discrimination, Sexual
discrimination.
National and State Human Rights Commission- Judiciary- Media, Educational
Institution, Social Movement
67
ELECTIVE PAPER – IV
APPLICATION OF COMPUTERS
INTRODUCTION TO COMPUTERS
Computer, generations of computers, advantages and disadvantages of
computer, Operating system, fundamentals of OS, Definition of software, types of
software -Elements Of A Computer System(Central Processing Unit, Input & Output
devices Storage devices, memory management)
UNIT – II (6 Hours)
CONVERTING FUNCTIONS:
Boolean Algebra and Logic Circuits- Define logic gate operator- Types of
operator- Truth table of NOT,AND, OR gates- Define Bit-Convert decimal to binary-
decimal to octal.
UNIT – III (10 hours)

MS – WORD
Create a new document - Open, save and print a document -Edit and format text
-Change the page layout- background and borders- Insert headers and footers -
Changing Paragraph Alignment -Indenting Paragraphs - Add Borders or Shading to a
Paragraph -Insert and edit tables - Insert clip art and pictures to documents.
MS-EXCEL
Introduction to Excel Spreadsheet -Opening and Closing Workbooks- Sorting

Data- filtering – types of filtering- Creating New Workbooks - Ribbons and toolbar in
excel- Formatting Cells- Inserting rows and columns- Inserting charts – types of chart -
Functions within Excel.
UNIT – V (12 hours)

INTRODUCTION TO DBMS:
Define DBMS- Kinds of DBMS Packages- Define RDBMS- Difference between
DBMS and RDBMS- Types of Relationship- Creation of tables- define foreign key-
primary key- uses of primary key- Field properties -Naming field, Types (Character,
Numerical, Caption, Logical, Text alignment, Format)- Sql Query.
REFERENCE BOOKS:
1. Manual of Dbase III plus.
2. Understanding Dbase III plus by Alan Simpson.
3. Samsel’s Microsoft access 2007
4. Ms-Office 2007 – Microsoft Corporation.
5. Computer practice
CORE PAPER – XXVIII

PROJECT
Research Project ( Viva voce)
******
ACF’18
68

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APPENDIX-20 (R & S)

B.Sc. DEGREE COURSE IN HOTEL AND CATERING MANAGEMENT

Essential of Language and

TOTAL INSTRUCTION HOURS: 20

Course Components Name of Course

Core Paper – IV Food Production and

TOTAL INSTRUCTION HOURS: 10

Part –I Paper – II French – II 3 3 3 25 75 100

TOTAL INSTRUCTION HOURS: 20

Course Name of Course Maximum

TOTAL INSTRUCTION HOURS: 10

Food Production and

TOTAL INSTRUCTION HOURS: 19

Food Production and

TOTAL INSTRUCTION HOURS: 11

weekInst. Hrs per

Food Production and

Environmental Studies 2 2 3 25 75 100

TOTAL INSTRUCTION HOURS: 15

Core Paper – Food Production and

TOTAL INSTRUCTION HOURS: 20

Food Production and Patisserie

Core Paper – XXIII Front Office Operation Lab – III 2

TOTAL INSTRUCTION HOURS: 12

Elective Paper – Application of

TOTAL INSTRUCTION HOURS: 17

Core Paper – Food Production and

TOTAL INSTRUCTION HOURS: 12

B.Sc. DEGREE COURSE IN HOTEL AND CATERING MANAGEMENT

UNIT I - INTRODUCTION TO THE ART OF COOKERY (6 Hours)

UNIT II - FOOD SAFETY MANAGEMENT (6 Hours)

UNIT III - KITCHEN EQUIPMENT’S & FUELS AND METHODS OF COOKING

UNIT IV - BASIC PRINCIPLES OF FOOD PREPARATION – I (12 Hours)

UNIT V - BASIC PRINCIPLES OF FOOD PREPARATION – II (12 Hours)

Vegetables & Fruit/ Stock/Sauces/ Soup/ Salad

5.1 Vegetables and fruit cookery- classification of vegetables- effects of heat on

5.2 Stocks – definition of stock- types of stocks- preparation of stock-recipes- storage

5.4 Soup – Definition, Classification, Preparation and serving of Soups, common

5.5 Salad – Salads and its types, Salad dressings

Unit – V (12 Hours)

Importance of Reservation-Mode of Reservation-Channel and Source of Reservation-

UNIT - III (8Hours)

i) Equipments - Identification, Description, Uses & handling

STOCKS –i) Types of stocks (White and Brown stock) (4 Hours)

SAUCES - Basic mother sauces (4 Hours)

UNIT IV (3x10=30 Hours)

SAMPLE MENU FOR THE I YEAR PRACTICALS

Bread Fabrications – Bread Rolls

2. Familiarization,Care&Maitenance of F&B Service equipment (3 Hours)

4. Basic Technical Skills (10 Hours)

05. Tea &Coffee – Preparation & Service (2Hours)

06. Mocktails, Juices&Malted Beverages: Preparation & Service (2 Hours)

07.A. TABLE LAY-UP & SERVICE (8 Hours)

B.TRAY/TROLLEY SET-UP & SERVICE (2 Hours)

08. PREPARATION FOR SERVICE (RESTAURANT) (4 Hours)

09. PROCEDURE FOR SERVICE OF A MEAL (10 Hours)

10. SOCIAL SKILLS (4 Hours)

FRONT OFFICE PRACTICALS LAB – I

 A. Entrance B. Lobbies Front Desk D.Elevators E. Staircases F.Guest Corridors

Unit – III (7 Hours)

 Guest room supplies and placement

 Room occupancy report

Setting up for operations