I SEMESTER

HOTEL FRENCH – I (08U1LF1)

Part – I A LA RECEPTION

GRAMMAR

Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’

Ø Articles de’finis et inde’finis

Ø Articles contracte’s, Articles partitifs

Ø Interrogation avec Est_ce_que

Ø Ne’gation

VIVA

Refer to Le Nouveau Sans Frontie’res

Salutations et pre’sentations ( Ref to page 11,48)1. Comment saluer2. Comment interroger3. Comment s’excuser

Professions et Nationalite’s ( Ref to Page 10, 12

Les jours de la Semaine

Les Mois de L’anne’e

Nombres

Quelle heure est-il ? (Ref to Page 34)

I SEMESTER

ENGLISH – I

Communicative English – I (08U1LE1)

Course Objective:

Ø To enable the students to understand and to communicate in English – functional and situational.

Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts.

Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.

Unit – IBasics of English

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

Unit – IISentence Formation: Basic Sentence patterns – different kinds of transformation of sentences.

A) Simple, compound & complex sentencesB) Active & Passive VoiceC) Degrees of ComparisonD) Affirmative, Negative, Interrogative etc.E) Reported Speech

Unit –III Expressive skillsProper use of idiomatic expressionsProper use of Phrasal verbs

Unit –IVComprehensionAnswering the advertisement / Interpreting the chartHints DevelopingPrécis writing

Reference Books

1. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai.2. Lech, G.,A Communicative Grammar of English, E.L.B.S.3. Swan, M., Practical English Usage , E.L.B.S.4. English for competitive exam by R. P Bhatnager, Mac Millan Indian

Ltd., Chennai5. Developing Communicating skills, by Krishna Mohan, MacMillan,

Chennai6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.

I SEMESTER

FOOB AND BEVERAGE SERVICE THEORY – I

ALLIED 08U HM 1301UNIT-I

Ø Classification of F & B Operations

Ø Commercial - Hotels, Motels, Restaurants, Private hospitals, Resorts,

Pubs, Sank bars, discotheques, Fast food restaurants, Parlors, Airlines,

Rail, Sea Catering, Mobile.

Ø Different F& B Service outlets

Ø Staff Hierarchy of the various F & B Service outlets, their duties and

responsibilities

Ø Attributes of Food and Beverage Service Personnel.

Ø Basic Principles of Psychology to understand -

o Guests’ behaviour and immediate requirements;

o Management’s expectations.

UNIT-II

1 Classification and Enumeration of Service Equipment with Brand names -

Furniture

Linen

Crockery

Flatware

Cutlery

Hollow – ware

Glass ware

Disposable

Chaffing dishes

Side Board

2 Items of Specialist Equipment and their use

Asparagus holder Cheese Knife

Pastry slice

Oyster fork

Pastry fork

Corn-on-the cob holder

Lobster pick

Butter knife

Caviar knife

Fruit Knife

Nut Cracker

Grape Scissors

Grape fruit spoon

Ice cream spoon

Sundae spoon

Snail Tong

Snail Dish

Snail Fork

Silver Showers

Preserve spoon

Mustard spoon

Sugar tongs

Hors d’ varies Trolley/Tray

Parfait Spoon

Noodles tong

Sizzler

Pizza Pan & Cutter

Stewarding - Role of Stewarding

Restaurant Pantry or Still Room – Layout & Equipment & Use.

Silver Room or Plate Room – Layout & Equipment & Use.

Hot Section – Layout & Equipment & use

Basic Types of Menu

Menu Compiling – Considerations & Constraints

French Classical Menu – Compiling with Accompaniments and Garnishes

UNIT-III

Ø Mis – en – scene & Mis – en – place (definition & procedure)

Ø Laying covers for different meals & menus (laying, relaying table cloths

& serviette folds)

Ø Rules and procedure for service of a meal

Ø Latest concepts of service (menu + rate only for host knowledge)

Ø Methods of service

1. French/American

2. English/Russian

3. Indian Thali / Leaf Service

4. Basics of Room Service

5. Basics of Banquets.

UNIT-IV

Ø Classification of beverages

Ø Classification of non-alcoholic beverages

Ø Stimulating – Coffee, Tea, Cocoa

Ø Refreshing – Aerated, Non-Aerated (Fresh Juices)

Ø Nourishing – Milk & Malt beverages

Ø Classification of alcoholic beverages

UNIT-V

Ø Simple Sales Control System

Ø Necessary & Function of a control system

Ø F&B Control system

Ø K.O.T. manual, Computerized

Ø Cash & Credit handling

Ø Making Bill – Manual, Computerized

I SEMESTER

FOOD PRODUCTION THEORY –I

CORE-I (08U HM 1401)

UNIT –IØ Introduction to culinary arts.Ø Details of HACCP – the steps of the HACCP system: explanation and

application of HACCP principles.Ø Personal hygiene – Food safety standards for employees, controlling

Infectious diseases. Why proper hand wash is essential, use of disposable gloves, prevention of cross contamination.

Ø Kitchen Hygiene – Standard sanitation operation procedures, cutting board sanitation, colour coding of boards, equipment sanitation, dish washing machine, triple sink method of washing, vegetable disinfections with chlorine, storage-dry and wet, FIFO, Date coding, use of thermometers, calibrating and various types.

Ø HACCP temperature standards – Cold storage, Deep freezer, temperature danger zone, thawing – safe ways, blanching, reheating and cooling, holding temperature, record keeping.

Ø Hierarchy & Kitchen staffØ Kitchen Layout – Definition, Types, advantages and specifications.Ø General Layout of Kitchen in small, medium and large HotelØ Different Equipment used in Production – Light, Medium, HeavyØ Safety procedure in handling Equipment.

UNIT-II

Aims & Objectives of cooking food.

EFFECT OF COOKING ON DIFFERENT NUTRIENTØ Proteins.Ø Carbo-hydratesØ FatsØ VitaminsØ Minerals

VARIOUS METHODS OF COOKING FOODØ Dry heat.Ø Moist heat.Ø Oil as Medium with examples.Ø Micro wave

CHARACTERISTICS OF RAW MATERIALSØ Salt

Ø SugarØ LiquidØ Fats & OilsØ Egg

Vegetable and fruits- classification, pigments, and colour present on them, effect of heat on vegetables, and cuts of vegetables.

UNIT-III

PRINCIPLES OF FOUNDATION COOKINGØ StocksØ Definition of stockØ Types of stockØ Preparation of stockØ RecipesØ Storage of stockØ Uses of stock

LiaisonØ RouxØ CreamØ BloodØ Egg YolkØ Beurre manieØ Farinaceous products

Soups- Classification with examples.

Sauces- Classification - Recipes for mother sauces - Derivatives – 2 examples in each - Classification, Components

Accompaniments & Garnishes – Definition and 10 examples in each.

UNIT-IV

SELECTION, CLASSIFICATION, CUTS & USES OF Ø VegetableØ FishØ Meat (Lamb, Port, Veal, Beef)Ø Poultry

MISE-EN-PLACE- Preparation of Ingredients.- Mixture of Ingredients. -Texture of food.

UNIT-V

Introduction of regional cuisine (North, South, East and West) Heritage and

characteristics & specialities of each region Geographical and Historical

influence of Indian cuisine Traditional foods of the following states :

Kashmir, Punjab, Rajasthan, Gujarat, Goa, Maharashtra, Andhra Pradesh,

Karnataka, Kerala & Tamil Nadu, Bengal.

Specialty Indian Cuisines: - a. Moghalai, b. Hyderabadi, d. Dum-Pukth, e.

Chettinad

Specialty Indian Community cuisine: - a parsi, b. Bohri, c. Jain, d. Brahmin

I SEMESTER

FOOD PRODUCTION PRACTICAL –I [INDIAN]

CORE-II (08U HM 1402)

Identification of Kitchen equipment small and large.Identification of Raw Materials, Vegetables, Fruits, Herbs, Fish. DEMONSTRATION:

i. CUTS OF VEGETABLES: Julliene,Jardiniere, ,Mignonette, Dices, Cubes,

Macedoine, Paysanne,Shred,Concasse,Mirepoix.ii. CUTS OF FISH : Fillet, Darne, Troncon, Paupiette,

Goujons,Supreme, Delice.iii.CUTS OF POULTRY & JOINTING OF CHICKEN iv. CUTS OF MEAT (Lamb,Pork & Beef,)

DEMONSTRATION & PREPARATION STOCKS

i. White Stockii. Brown Stock iii. Fish Stockiv. Vegetable Stock

SaucesBasic mother sauces with 2 derivatives.

i. Bechmale( Mornay, sauce, parsley, sauce)ii. Espagnole( Madeira, Charcutiere)iii. Tomato(Creole, Italienne,)iv. Veloute(Supreme, Allemande, )v. Hollandaise (Paloise, Bearnaise)vi.mayonnaise

Objective: The student must be able to understand and use the different ingredients used in the regional cuisine and must be able to plan and prepare food according to the region.

Hyderabad

1. Gosht Briyani

2. Mirchi-Ka-Salan / Bagara Baingan

3. Dum-Ka-Murgh

4. Boorani Raita

5. Double-Ka-Meetha

Kerala

1. Nei Choru, Samba Soru (Red Pounded Rice)

2. Avial

3. Erucherry

4. Meen Moilee

5. Ada Pradaman

Punjab

1. Lassi

2. Aloo Paratha Makkai-Ki-Roti

3. Paneer Makhni Dal Makhani

4. Machli Amritsari

5. Pudina Pulao

6. Gajar – Ka-Halwa

Kashmir

1. Kashmiri Pulao

2. Mutton Roganjosh

3. Rajma Gogji

4. Kahmiri Khameeri Roti

5. Adrakwala Murgh

Maharashtra

1. Dahi Shorba All Varieties of Chat Items

2. Vangi Bath

3. Mutton Kolapuri

4. Goan Fish Curry

5. Puran Poli

II SEMESTER

HOTEL FRENCH – II (08U2LF2)

PART – 2

AU RESTAURANT

Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry

GAMMAR

Ø Pre’sent de verbes aller, venire, faire, partire, sortir, pouvoir vouloir

Ø Interrogation : qui , que, quand, ou

Ø Les pronoms relatifs simples : qui, que, quand, ou’

Ø Les pronoms toniques : moi, toi etc

Ø Le passe’ compose’, l’limparfait

Ø Les adjectives possessifs

Ø La conjugaison pronominale

VIVA

Refer to Le Nouveau sans Frontieres

Les monuments de France, de Votre pays (Ref to Page 13,55)

Les villes touristiques en France, de votre pays ( Ref to Page 52)

Les vetements et la mode (Ref to page 66)

Nourriture et repas (Ref to Page 69)1. Les plats francais et les plats de votre pays2. Comment preparer un plat

Les Couleurs ( Ref to Page 82)

II SEMESTER

COMMUNICATIVE ENGLISH – II

ENGLISH – II (08U2LE2)

Course Objectives :

Ø To enable the students to understand the manner of communication in English proper pronunciation

Ø To enable to students to understand the proper intonation and accentuation while speaking

Ø To enable the students to learn the verbal etiquette in hotel management

Unit – IPhoneticsTransactionStressTunes in connected speech (word groups, speech rhythm)

Unit –IIDialogue writingFormation of questions (using WH, how type questions) and answers (agreement / disagreement)Question tags

Unit – IIIVerbal response to situationsVerbal etiquette / face to face and telephonic conversation with clients

Unit – IVUnraveling the captions in journalsWord picturesError Identification and correction

Unit – VDescription : Location, thing, hotel reservation food, place of picnic and sigh seeing – preparing speech.

REFERENCE BOOKS:

1. English Course, Linguaphone Institute, London 19702. Impact, Penguin to functional English, Peter watey jones, penguin3. Middlesex 1983. Collins Cobuild English language Dictionary, ed.,

Gwyneth fox, rosamund moon & penny stock

II SEMESTER

FOOD & BEVERAGE SERVICE PRACTICAL- I

ALLIED-II (08U HM 2302)

Objectives: To familiarise and handle various service equipment in the

restaurant and to develop skills for the service of food.

1. Familiarisation and handling of Equipment’s

2. Drawing of various types of spoons, Forks, Sugar pot, Coffee pot, Tea

pot, and other small equipment’s

3. Methods of cleaning and upkeep of silver, polishing methods silvo,

Burnishing

4. Arrangements of side board

5. Laying & relaying of table cloth

6. Laying up of table for various meals and menus

7. Different type of Napkin Folding

8. Receiving the guest (Procedures)

9. Taking orders

10. Silver service & Clearance course by course

11. Service of Non-Alcoholic beverages

12. Presenting & Settling of bills (Cash & Credit)

13. Arrangement and Carry of Room Service Trays.

14. Frilling

II SEMESTER

FRONT OFFICE & ACCOMMODATION OPERATION

THEORY – I

ALLIED-III (08U HM 2303)

UNIT-IINTRODUCTION TO THE HOSPITALITY INDUSTRY

Ø Hotel classificationØ Types of rooms & configuration of rooms

UNIT-IIORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT

Ø Duties and responsibilities of front office and housekeeping departmentØ Inter departmental relationship

UNIT-III

FRONT OFFICE DEPARTMENT

Ø Reservation systems and proceduresØ Check-in of new arrivalsØ Check out and settlement of accountsØ Other front office activities

UNIT-IVHOUSEKEEPING DEPARTMENT

Classification of cleaning equipments and agentsOperational areas of housekeeping department

1. Guest floor operation2. Public area operation

Sequence of housekeeping functions and lost & found 1. Weekly cleaning2. Spring cleaning3. Daily cleaning

UNIT-VH.K & F.O REGISTERS MAINTAINED

Ø Key handling proceduresØ Lost and found procedures

Ø Registers maintained in departmentØ Safety and security

II SEMESTER

FRONT OFFICE & ACCOMMODATION OPERATION

PRACTICAL-I

CORE-III (08U HM 2403)

OBJECTIVE:

To help the student to achieve an in depth Knowledge of

Ø Taking Bookings.Ø Receiving and registering the Guest.Ø Baggage handling proceduresØ Front office cashiering procedure.Ø To familiarize the students with the actual working proceduresØ To know to handle all types of cleaning equipment’s and material

correctlyØ To help prepare work procedures and job proceduresØ To be familiar with cleaning of various surfacesØ Handling Enquiries Ø Handling Guest RequestsØ Knowledge of the City and surroundsØ Knowledge of the Innovative Developments in the Hotel Industry.Ø Knowledge of Traiff

Basis of charging, Rack Rates.Tariff fixation.Rates offered

Ø Maintain and Use of the Guest Information Directory.Ø Using the guest History System,Ø Taking MessagesØ Knowledge of Source Modes and types of Reservation Ø Processing a reservation

Non Automated ReservationFully Automated Reservation

Ø Confirming a reservationØ Cancellation and amendments.Ø Pre registration activity.Ø Preparation of Arrival and Departure ListsØ Receiving GuestsØ Guest registration Procedures (F.I.T., Groups. V.I.P, V.V.I.P)Ø Knowledge of;Ø In-Room Check in Ø Self Check in Ø Registration records and proceduresØ Concierge:Ø Responding to questions about service and events

Ø Making Booking (Airlines, Bus, Train, Theatres etc.,)Ø Bell DeskØ Errand cardsØ Handing Gusts BaggageØ Handling left luggage (Procedure and records maintaining)Ø Valet ServiceØ Valet Parking (Procedure and Record maintaining)Ø CashieringØ Guest departure procedureØ Encashing foreign currency, Travelers ChequeØ Handling debit and Credit CardsØ Safety locker (Procedure and record maintained)

ACCOMMODATION OPERATION (PRACTICAL)

1. Identification of cleaning tools and cleaning agents2. cleaning

2.1 Dusting2.2 Sweeping 2.3 Mopping 2.4 Scrubbing2.5 Polishing (Metal, floor, wood)2.6 Vacuuming2.7 Spot cleaning

3. Organizing cleaning3.1 working individually3.2 working in teams3.3 working in groups

4. Cleaning frequencies4.1 Daily clening4.2 Weekly cleaning4.3 Periodic cleaning

5. Cleaning of various servicesMetal – Brass, Stainless steeel, chrome, ceramic, earthen ware, porcelain, glass, plastic, laminates, wooden furniture, upholstered surface, floor surfaces.

6. Guest room cleaning 6.1 Bed making – Morning attention, evening attention6.2 Room cleaning6.3 Bath room cleaning6.4 Room inspection

7. Public area cleaning7.1 Lobby, reception, corridor, star case, dinning hall

8. First Aid procedure9. Fire prevention procedure10. Preparing Housekeeping register and reports

REFERENCE BOOKS

1. Book : HOTEL FRONT OFFICE MANAGEMENT Author : JAMES A. BARDIPublisher : JOHN WILEY & SONS, INCYear : II Edition – 1996, III Edition - 2003

2. Book : BASIS HOTEL FRONT OFFICE PROCEDURES Author : PETER RENNERPublisher : VAN NOSTRAND REINHOLD – NEW YORKYear : 1994

3. Book : THE CONCIERGE KEY TO HOSPITALITYPublisher : JOHN WILEY & SONS, INCYear : 1992

4. Book : FRONT OFFICE OPERATIONS Author : COLIN DIX & CHRIS BAIRDPublisher : LONGMAN Year : 1998

5. Book : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS

Author : Casell Publisher : Sue Baker, Pam Bradley & Jeremy HuysonYear : 1994

6. Book : FRONT OFFICE OPERATIONS & MANAGEMENT Author : AHMED ISMAIL Publisher : THOMSON DELMARYear : 2002

7. Book : FRONT OFFICE MANAGEMENT Author : S.K. BHATNAGARPublisher : FRANK BROS & CO.Year : 2005

MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications)- By Dr. R.K. Singh

HOTEL, HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications)

- By Joan Branson & Lennox

HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication)- By Sudhir Andrews

Bengal

1. Macher jhol, Doi jhol

2. Ghee Bath

3. Macher Matha Moonger Dal

4. Rasmalai

5. Gulab Jamun

Tamil Nadu

1. Kozhi Rasam

2. Yeravaruval

3. Chicken Chettinad

4. Uralai Roast

5. Beans Usili

6. Sambar

7. Samba Soru

8. Pusanikai Halwa

Goa

1. Sea food rice

2. Mutton Vindaloo

3. Veg. Xacutti

4. Goa Fish curry

5. Bibinca

Breakfast Menu

1. Idli / dosa / uthappam

2. Pongal / sambhar / chutney (3 varieties)

3. Poori bhaji

4. Aloo paratha

5. Medu vadai / sambar vadai / curd vadai / masala vadai

6. Kitchadi (rava)

7. Bread butter / jam / marmalade / toast

8. Egg (all varieties)

I SEMESTER

BASIC COMPUTER APPLICATIONS (THEORY)

SKILL BASED ELECTIVE-I (08U HM 1701)

UNIT-I

INTRODUCTION TO COMPUTERS

Computer Systems, Advantages and disadvantages, Origin and history Various types,

Network (LAN/MAN/WAN)

LINKING (time sharing/Ring/bus/star)

Kinds and components of a Computer, Hardware, Software, Operating Application

(higher Level Languages/Utility), Compiler & Interpreter Components of a Computer

ELEMENTS OF A COMPUTER SYSTEM

Central Processing UNIT, Clock Speed, Chips, Input & Output devices Storage

devices, Manipulating date, Binary terms, ASCII Code Ports (Serial & Parallel),

Control cards, Real time clock, CGA Card

KEYBOARD OPERATION

Special symbols, Special Keys, Monitor (Colour/Monochrome)

OPERATING SYSTEMS

Fundamentals of Operating systems-Uses of Operating Systems.

UNIT-II

WORD PROCESSING

Capabilities of Word Processing – MS WORD

UNIT-III

Introduction to Database Management Systems:

Kinds of DBMS Packages, Dbase III plus, Field, record, file-types of files, Creating

database file.

Naming field, Types (Character, Numerical, Memo, Logical, Date) Width, Same

structure.

Modify Structure.

Deleting Field, Inserting Field, Changing the type of width etc., of any field.

Display structure, Display Status, Changing default drive, Quit.

Retrieve the structure created in Exercise-I.

Append, Enter data, Edit Record (backspace, del), Moving between Records.

Save.

Viewing data, using, display, list, display all / display.

Exercise-VIII

Use the following commands-Goto, Skip, Edit, Del, Pak, Append, Browse.

Exercise-IX

Indexing, Sorting, Printing.

Exercise-X

Search, Global replace and Change, Locate and continue, Insert and recording in a

field.

Exercise-XI

Create a database file with name, Entering a memo, Saving a memo, Display a memo.

Exercise-XII

Label Creating, Generating & Printing tale, Calling directory in Dbase, Copy a

structure.

Append, Delete / erase a file, Rename in a file.

Exercise-XIII

Creating, generating and printing a report form.

REFERENCE BOOKS:

1. Manual of Dbase III plus.

2. Understanding Dbase III Plus by Alan Simpson.

3. DBASE III Plus Made Simple-R.K. Taxali.

4. MS-OFFICE- Microsoft Corporation

III SEMESTER

HOTEL FRENCH – III (08U3LF3)

Prescribed text Book:

Le Francais de l’hotellerie et du tourisme

Part – 3Dans Les Autres Services

Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry.

Grammar

Ø Enchainement des ide’es (opposition, cause, conse’quence, but)

Ø Quelque chose – ne …..rien: Quelqu’un……ne……personne

Ø Pre’sent progressif, future proche, passé; recent

Ø Pronoms de’monstratifs : celui, celle. Ceux, ceci, cela

Ø Les pronoms comple’ments d’object direct

Ø Les pronoms comple’ments d’object indirect

VIVA

Refer to Le Nouveau sans frontie’res

Description physique d’une personne ( Ref to page 114,130)

Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93)

De’crivez une chose te locaisez ( Ref to page 58,59)

Le climat (Ref to page 162)

Les saisons et la te’mperature

La famille (Ref to page 115)

III SEMESTER

COMMUNICATIVE ENGLISH – III

ENGLISH – III(08U3LE3)

Unit – I

Modes of Expressions

Ø Affirmative

Ø Negative

Ø Interrogative

Ø Exclamatory

Unit – II

Thought fillers

Understanding and defining the usage of a, an the , few, some

Imitations of great thoughts / proverb in the same sentence pattern

Homophones

Unit – III

Dialogue practice

Reported speech

Conversion of dialogue into a passage

Conversion of table into a passage

Unit – IV

Preparing Resumes / Bio-data / Curriculum vitae

Preparing Check – list

Unit – V

Precise WritingE-mail message preparationMinutes of the meeting – hints on staff meeting of concern.

III SEMESTER

FRONT OFFICE & ACCOMMODATION OPERATION

THEORY– II

ALLIED-IV (08U HM 3304)

UNIT-ILINEN MANAGEMENT

Hotel linen- Classification of linen

Ø Items classified as bed linen and bath linen; their sizes

Ø Items classified as table linen: their sizes

Ø Selection criteria for the linen items (bed sheets, pillow slips,

towels & bathmats, table cloths, serviettes)

Selection criteria and calculating material required for soft furnishings

(curtains, bed spreads, upholstery and cushions)

Linen room

Ø Activities of a linen room.

Ø Location, Equipment & Layout of a linen room (basic rules)

Ø Purchase of linen/linen hire/ quality and quantity

Ø Storage and inspection

Ø Issuing of linen to floors and departments – procedure and

records

Ø Despatch and delivery from laundry – procedure and records

Ø Stocktaking – procedures and records

Ø Condemned linen and cut down – procedures and records

Ø Marking and monogramming

Sewing room

Ø Activities and area provided

Equipment required

UNIT-IILAUNDRY MANAGEMENT

Laundry

Ø Duties and responsibilities of laundry staff (laundry manager,

shift-in-leader, dry cleaning supervisor, spotter, spotter cum

presser, laundry clerk, valet runner, laundry attendants)

Importance and principles

Ø Flow process of industrial laundering (collection,

transportation, arrival, sorting, weighing, loading washing,

rinsing, starching, hydro-extraction, unloading, tumbling,

finishing. [Calendar/steam press] folding, airing & storing,

transfer and use).

Ø Stages in wash cycle (flush-suds-bleach, rinse and sour &

soft-extract, break and soaking)

Ø Role of laundry agents

Ø Classification of laundry agents (synthetic detergent, built

soap detergents, enzyme action detergents- explain briefly)

Ø Pitt scale and its relevance in laundering

Ø Other laundering agents (alkali, bleaches, sour, conditioners,

starch)

Ø Dry-cleaning

Guest laundry

Ø Services offered (dry-cleaning, washing, ironing: -express and

normal)

Ø Collection and delivering laundry

Ø Care and laundering guest articles

Ø Advantages and disadvantages of – off premises and on

premises laundry

UNIT-IIIACCOUNTING

Job description of a front office cashier

Accounts

Ø Guest Accounts

Ø Folios

Ø Vouchers

Ø Ledgers

Creation & Maintenance of Accounts

Ø Record keeping system: Manual, Semi - Automated, dully automated

Ø Credit monitoring - Floor limit, House limit, part settlement of in house

guests

Ø Account maintenance: Charge purchase, Account Correction, Accounts

allowance, Accounttransfer, Cash advance, Encashment of Foreign

Exchanges.

Internal Control

Ø Front Office Cash sheet

Ø Cash / Banks

Handling corporate and group sales

UNIT-IV

NIGHT AUDITING

Functions of the night auditor.

Ø The role of the night auditor

Ø Cross - referencing

Ø Guest credit monitoring

Ø Daily & supplementary transcripts

The night audit process

Ø Complete outstanding postings

Ø Reconcile room status discrepancies

Ø Balance all departments

Ø Verify room rates

Ø Verify No. Shows

Ø Post room rates & Taxes

Ø Prepare Reports

Guest relations

Ø Complaints

Ø Identifying complaints

Ø Handling complaints

Ø Follow-up procedures

UNIT-V

Flower arrangement

Ø Purpose of flower arrangement, placement and level of placement

with relevant examples

Ø Equipment and materials used

Ø Conditioning of plant material

Ø Styles of flower arrangement (western, Japanese, freestyle)

Ø Principles of flower arrangement, design, scale, balance, focal point,

rhythm, texture, repetition, unity and harmony)

Decorations during various occasions

Horticulture – indoor plants

Pest control

Ø Definition of pests and control

Ø Areas of infection

Ø Prevention and control of pests

Ø Responsibility of housekeeping in pest control

Front Office security functions

Ø Key Controls, Room key Security system

Ø Surveillance and Access Control

Ø Protection of Funds

Ø Safe deposit Boxes

Ø Lost & Found

Ø Emergency Procedures (Medical, Robbery, Fire, suicide, Death, Bomb

threat, Riot)

PRACTICAL –I

Objectives:

To familiarize the students with the actual working procedures

To know to handle all types of cleaning equipment’s and material

correctly.

To help prepare work procedures and job procedures

To be familiar with cleaning of various surfaces

1 Identification of cleaning tools and cleaning agents

2 Basic cleaning

2.1 Dusting

2.2 Sweeping

2.3 Mopping

2.4 Scrubbing

2.5 Polishing (metal, floor, wood)

2.6 Vacuuming

2.7 Spot cleaning

3 Organizing cleaning

3.1 Working individually

3.2 Working in teams

3.3 Working in groups

4 Cleaning frequencies

4.1 Daily cleaning

4.2 Weekly cleaning

4.3 Periodic cleaning

5 Cleaning of various surfaces

5.1 Metal – brass, stainless steel, chrome, ceramic, earthen ware,

porcelain, glass, plastic, laminates, wood, furniture and fixture, floor

– cement, mosaic, carpet)

6 Guest room cleaning

6.1 Bed making - Morning attention, Evening attention

6.2 Room cleaning

6.3 Bathroom cleaning

6.4 Room inspection

6.5 Preparing check list/ job orders

7 Public areas – lobby, corridors, restaurants, staircase, e.t.c.

8 Fire fighting training

9 First aid training

Students must be aware of uses of all stationeries in front office.

Forecasting of rooms

Taking reservation, cancellation, amendments, processing reservation

Receiving & registering of F I T groups crew, VIPs through role play

Extempore for polite speaking.

Improving the conversational skills and mannerism.

Etiquettes body language, grooming and greeting

Situations handling (over booking room change, turn away)

REFERENCE BOOKS:

1. Hotel Front Office Management - James A. Bardi

2. Front Office Proceedings - Michael L. Kasavana

Richard M. Brooks

Ahla

III SEMESTER

FOOD PRODUCTION THEORY II

CORE-IV(08U HM 3404)

UNIT-I

Traditional & Heritage cuisine of Tamil Nadu (Chettinadu, Nellai, Kongunadu)

Different spices & Condiments used in Indian cookery

Blending of Spices & condiments used in Indian cookery

Basic Indian gravies used in Indian cookery

I. Thickening Agents (Coconuts. Khus Khus, Cashew nuts, Besan Flour, Rice Flour)

II. GreenIII. WhiteIV. Brown/Red

UNIT-II

International cooking-Different nations and their popular dishes.Study on the following cuisines with importance given to choice of ingredients. Menu, specific methods of cooking and accompaniments, types of equipment’s methods of presentation.

French-Sauces and garnishesItalian-Pasta and varietiesMexican and SpanishChinese-regions and variationsOriental, Thai and English cuisines.

Also to plan food festivals of the above cuisine’s considering geographical and historical importance, traditional dishes, creating ambiance.Buffet Menu- Breakfast, Lunch, High Tea & Dinner.

UNIT-III

Functions and importance of gardemangerEquipment’s and tools connected to department gardemanger.Different sections-pantry, salads, sandwiches, and its working.Cold food preparations and presentation-hors d’oeuvres, aspic, chaud, froid-salads and salad dressing.

Cold cuts-pates, Terrines, Mousse, Galantine, Ballantine, Salami and sausages, forcemeat.Buffet presentation menu and types of food.UNIT-IV

Introduction to large scale (Volume Feeding) Food production.

Principles of planning a menu. Types of menu. Buffet Menu – Breakfast,

Lunch, High tea & Dinner. Menu for different occasions: Marriage,

Reception, Birthday, Sports Meet, Theme, Festivals like X-mass, Onam,

Diwali, New year.

Detail study of the following in regard to planning a menu, staffing equipment,

transport and method of cooking.

Off Premise Catering.

Transport Catering: Airlines, Railways (Base Kitchen, Pantry Car, Refreshment

Rooms and Platform vending) Motorways and sea (Cargo, Passenger & Luxury

Liner)

Welfare Kitchen: Institutions, Hotels, Hospitals, Industries

Parameters for Quantity Food Production

Types of Indents, Cost, Ease of Preparation, Ease of Service

Incorporation of leftovers, cyclic menus, Conversion of recipes for quantity Food Production, Practical difficulties involved in increased counts

Utilization of leftovers – Rechauffe Cooking

Function prospectus - Format and its purpose.

Design and layout for kitchen-work flow allocation-workspace, storage pots

and pan wash and ancillary areas. Environment hygiene – site location,

structure, ventilation, lighting Water supply, plumbing walls tiles and

ceiling.

UNIT-V

Use of Indent as a control tool

Establishment of Standard recipes and its advantages

Control Cycle - purchase, receiving, stores, Pre preparation, preparation sale

Food Costing and Cost management

Standard purchase specification

Yield testing

Inventory, inventory taking – par stock, buffer stock lead-time, bin card, store

ledger, bin cards. FIFO

Portion control

III SEMESTER

FOOD & BEVERAGE SERVICE THEORY II

CORE-V (08U HM 3405)

UNIT-I

BANQUETS

At the end of this unit, the students will have a knowledge about the Banquet

department and its function.

Ø Banquet Introduction

Ø Organization structure - Layout of a Banquet Department – Duties and

responsibilities of each staff.

Ø Formal Functions

Ø An introduction - Booking and organisation of formal functions to

include – facilities offered - Secretariat service, PA system. Audio visual

aids. (OHP, Multi media projector, flipcharts, Slide projectors,

Kaleidoscope - Tabling seating arrangements, layout, Calculating space

for set up of tables, Allotting stations, Addressing & preparing toast and

order of service.

Ø Banquet function prospectus - format and purpose

Ø Compiling & making special Banquet menus, conference menus and

state banquets.

Ø Informal Banquets

Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a

buffer (High tea/B.F./Lunch Dinner), Planning for a cocktail dinner -

staffing – arranging the buffet centre /counters.

Off-premises Catering (Out catering) - Planning of the function

(Cooking and service off premises and only service off premises)

complications and Specialisation of Off - premises catering to be

discussed in detail.

UNIT-II

BASICS OF MENU ENGINEERING.

Ø Gueridon Service - Introduction

Ø Introduction - Special Equipment's used - Care & Maintenance of

equipment - Taking order for Gueridon Service - General points to be

remembered while serving from a gueridon - Sequence of service - The

Gueridon (lay out diagram) – An introduction to carving - Explanation

of a few dishes involving work on the Gueridon (Crepes suzette. Steak

Diane)

Ø Planning of Bar - Allocation of Area - Designing of Bar - Furniture and

Furnishings - Atmosphere - Interior decoration etc. - Selection and

Purchase of Equipment - Cutlery, Crockery and Glassware's - Linen

ware - Bar Equipment's - Still Room Equipment's

UNIT-III

PLANNING AND DESIGNING RESTAURANT

Objective: The students will be learning details of planning and designing

restaurant. Planning for a Bar will also be discussed at the end of the unit.

Ø General points of Planning

Ø Needs and demands of customer

Ø Policy of the firm

Ø The Menu

Ø Organisation of the Establishment

Ø Planning Team

Ø Sequence of Planning

Ø Planning methods

Ø Planning and Designing of Restaurant

Ø Allocation of Space

Ø Architectural Features

Ø Floor, Walls and Ceilings

Ø Design development

Ø Heating, Cooling & Verification

Ø Lighting

Ø Work floor analysis

Ø Furniture and Fittings

Ø Planning of Amenities

Ø Lounge

Ø Reception Area

Ø Cloak Rooms

Ø Exit and Entrance

UNIT-IV

BEVERAGE COSTING

Objective: The students are introduced to costing of Beverage. They know

about the various control tools, and methods of control, Various bar procedure

and the legal requirements for bar and discussed.

Ø Introduction to Beverage costing

Objectives of Beverage control

Difference between Food costs and Beverage costs

Ø Control tools

Standard recipe

Measuring devices

Sales checks

Inter bar transfers

Spillage allowance

Corkage

Ø Liquor Control Methods

Requisition control methods

Standard cost control methods

Quality control methods

Standard revenue control methods

Ø Bar procedure

Purchasing of liquor

Assessment of quality

Till roll and tampering

ABC control (stock)

Malpractice in Bar

Purchasing – receiving and issuing procedures

Opening and closing stocks

Beverage sales control

Ø Legal requirements

Customs and Excise duties – Tamilnadu & Pondicherry

Bar Licenses L-3, L-5

Maintaining stock register (Books of accounts) Both from cellar and

dispense bar

Submitting periodic report

UNIT-V

FUNCTIONS OF FAST FOOD UNITS

Objective : At the end of this unit students will have a wide knowledge of the

fast food-its concept & history and functioning of fast food units

History and concept

Fast food preparation centre

Conventional kitchen versus fast food kitchen- size and layout of the

preparation centre-Basic flow plan for a fast food preparation centre –

(Assembly line) space requirements.

Storage areas

Receiving station - unloading dock, distribution area, mechanical & mobile

devices, Record keeping. Receiving procedures - Refrigerator storage (Storage

freezer, Processing Freezers, Coolers, Thawers)

Production Area

Guidelines for the selection of equipment-study of a few commonly

used equipment’s like-convention ovens-steam cookers-Micro Ovens-

Deep fat pressure fryers-Char Boilers-Grills broilers-other small

equipments like High speed S/W maker, Vegetable slicer, grater,

Shredder, waster compactor unit, counter top blenders, vending

machines (Coffee, S/W, Milk) Rotary toasters etc.,

Basic concepts of Microwave Cooking

Essential compounds, and how it operates-Advantages & disadvantages

-Application.

Use of convenience foods in fast food-Definition-Advantages-

disadvantages

Nationality & Ethic dishes of certain countries like

Mexican (Tacos, Buttitos, enchiladas, Refritos)

Italian (Pizzas, lasagne, Ravoli )

American (Burgers, Salads)

Indian (Chats)

Coffee Bars & Tea boutiques

III SEMESTER

FOOD PRESERVATION

SKILL BASED ELECTIVE-II (08U HM 3802)

Unit-I

Introduction to Food preservation, Importance of Preservation, food

Spoilage, Food Poisoning, Food Intoxication, food Infection, Sanitation and

health. (Definitions and two examples for each topic). Principles of Food

Preservation.

Unit-II

Food Preservation by use of high temperature-sterilization (canning,

aseptic canning, hot packing) pasteurization and blanching.

Food Preservation by use of low temperature-freezing and refrigeration.

Unit-III

Food Preservation by using evaporation and drying-factors influencing

evaporation process, sundrying, artificial drying, Drying equipments-Hot air

drier, drying by contact with heated surface, dehydration of vegetables, fruits,

meat, fish, egg and milk.

Food Preservation by irradiation-Alpha, Beta & Gamma radiations.

Unit-IV

Food Preservation by fermentation & pickling-Types of fermentation,

wines, beer, ale, cider, vinegar, vinegar making, preparation of yeast starter,

pickled fruits and vegetables, Sauerkrant, Olives, Pickled Meat.

Food Preservation by sugar concentrates-concentrated but moist, jelly,

jam, marmalade, candied and glazed fruits, sweetened condensed milk.

Unit-V

Food additives and chemicals.

Definition, functional characteristics of chemical additives. Acids, Bases

& their salts, leavening agents, Preservatives-Organic acids & their salts,

inorganic salts, wood smoke, spices & condiments Antibiotics and other

chemical preservatives. Packaging & Labeling.

REFERENCE BOOKS:

Modern Technology on Food Preservation-Niir Board, Asia Pacific Business

Press, Delhi.

Food Processing and Preservation-B. Sivasankar, Prentice Hall of India

Pvt.Ltd., New Delhi.

Food Microbiology-Frazier.

IV SEMESTER

HOTEL FRENCH – IV (08U4LF4)

Part – IV

CORRESPONDANCE HOTELIERE

GAMMAR

Ø Les pronoms en et Y

Ø Apre’ciation de l’importance et de la quantite’ (asses, trop)

Ø Participes pre’sent / Ge’rondifs

Ø Voix active et passive

Ø Comparatifs et superlatives

Ø Le style direct et indirect

Ø Le subjonctif pre’sents

Ø Plus – que- parfait, conditionnel

VIVA

Refer to le Nouveau sans frontie’res

La vie administrative en France, en lnde (Ref to page 179)

Les Moyens d’information

La Publicite’

Les Journaux

Les e’missions de la te’le’vision

L’Internet

La carte de france et de l’lnde ( Ref to Page 196)

Que signifinent les panneaux (Ref to Page 157)

IV SEMESTER

COMMUNICATIVE ENGLISH – IV

ENGLISH(08U4LE4)

Unit – I

Basics of EnglishErrors in sub Verb agreementSpot the errorSentence CompletionRole of auxillary verbs in conversation

Unit –II

Restructuring the jumbled sentencesMatch the synonymsMatch the antonymsWord order in a sentenceDevelop the hints with suitable title

Unit – III

Vocabulary skillsSpell CheckMis spelt worldsFill up the context with appropriate wordsTense / voice forms

Unit – IV

Report WritingExpansion of proverb / maximsGeneral essayParagraph writingLetter writing

Unit – V

Passage comprehension (understanding skills)Guidelines – to attend an interviewPreparing for an interviewPreparing for an interviewColloquial expression at the work spotPossible dialogues at the work spot / Restaurant / Front office with the clients

REFERENCE BOOKS:

1. English for competitive exam R. Bhatnager , Macmillan Publishing

company

2. Heaton J.B. & Turtion N.D Longman “Dictionary of common errors”

Note: Faculty members of English department can teach the situational

dialogue related to hotel industry.

IV SEMESTER

FOOD SCIENCE AND NUTRITION

ALLIED-V (08U HM 4305)

OBJECTIVE:

By completion of these units the student will have the Knowledge ofØ Micro-organism, its beneficial effect, harmful effect Ø Food adulteration, various methods of food preservation.Ø Basic nutrients, their sources, functions, digestion.Ø Balanced Diet, Various Diet Ø Safety regulation, prevention, first aid & Hygiene

Unit – I

Microorganism – Moulds, yeastsBacteria – Types, Growth, Temperature conditions, Moisture, Time, Growth pattern and control.Role of Microbes in food preparation Beneficial effect – Economic importance.Harmful effects-Food poisoning, Food infections and food infestation

Unit – II

Food Adulteration Types of common food adulterants test to detect food adulteration. Laws to prevent. food adulteration Food standards food additives

Food PreservationPrinciples of Food preservation use of low and high temperature, chemical preservatives, Irradiation deep-freezing, canning and sterilization use of preservatives and their standards.

Unit – III

Definition of Nutrition – Nutrient classification – Macro and Micro nutrients- carbohydrates, proteins, fats, minerals and vitamins, water and fiber.Sources, deficiency diseases, excessive intake, RDA.Digestion and absorption of food

Unit – IV

Nutrition and healthy eating, five food groups = balanced diet for - diabetic patients, sports persons fat free, high fiber,

Factors affecting the nutritive value of food, product development= chemistry in kitchenPH and water, proteins, carbohydrates, Lipids, Emulsions.

Unit – V

Health and Hygiene COSHH – control of substances hazardous to health – legislation – 1990 /91 Amendments Safety regulation. Accidents, prevention and first aid.Hygiene HACCP, provision of safe food, color-coding, Hygienic storage of food personal hygiene, food hygiene, general health and fitness.

REFERENCE BOOKS:

Ø Modern Food Microbiology by Jay.J

Ø Food Microbiology by Frazier and Westhoff

Ø Safe food Handling by Jacob M.

Ø Food Processing by Hobbs Betty

Ø Nutrition Science by Sri. Lakshmi.B Publisher New Age International

Ø Food Science by S.R.Mudambi 2005 & Shalini M.Rao Publisher New

Age International

Ø Essential of food and Nutrition by M.Swaminathan Publisher Papco.

Ø Fundementals of Food and Nutrition 2001 by Sumathy, R.Mudambi,

MV.Rajagopal Publisher New Age International

IV SEMESTER

FRONT OFFICE & ACCOMMODATION OPERATION

PRACTICAL-II

ALLIED-VI (08U HM 4306)

1. Taking Down Messages In The Message Slip For The Guest

2. Handling Of Telephone And Telephone Mannerism

3. Paging

4. Guest Accounts, Folios, Vouchers And Ledgers Practice In Creation

And Maintenance (Manual And Automated)

5. Preparation Of Night Audit Reports.

6. Flower Arrangement

7. Laundry

8. Identification Of Fabrics

9. Stain Removal

10. Theme Decoration – Birthday/Conference/Festival/Regional

IV SEMESTER

FOOD PRODUCTION PRACTICAL- II [CONTINENTAL] CORE-VI (08U HM 4406)

MENU 1

RICE

DHAL

TOMATO RASAM

BEANS PORIYAL

PAL PAYASAM

MENU 2

RICE

BRINJAL & DRUMSTICK SAMBAR,

POTTATO VARUVAL

PAPAD

PICKLE

RAVA KESARI

MENU 3

LEMON RICE/TAMARIND RICE /COCONUT RICE

YAM VARULAL / MASALA VADA

TOMATO CHUTNEY

CURD RICE

POTTATO WAFERS

MENU 4

DEMONSTRATION OF BASIC INDIAN GRAVIES

WHITE

BROWN

RED

MAKHANI

GREEN

MENU 5

JEERA PULAO

CHAPATHI

CHICKEN CURRY

Onion RAITHA

CARROT HALWA

MENU 6

VEGETABLE BIRYANI

ALOO PARATHA/ DAHI

BAGARA BAINGAN

RAITHA

GULAB JAMOON

MENU 7

CURRY LEAF RICE

CHICKEN CHETTINADU

VEGETABLE MANDI

PAL KOLLUKATTAI

MENU 8

STEAMED RICE

PARUPU URUNDAI KOLAMBU

AVIAL

NELLAI HALWA

MENU 9

SUDU SORU

KONGU NADU KARI KOLAMBU

PUDALANGAI KHOOTU

KHUS KHUS HALWA

MENU 10

ANDALOUSE SALAD

COCKIE LEEKIE

POISSON MENUIERE

HARICORT VERT

QUEEN OF PUDDING

MENU-11

COLESLAW

CREME DE TOMATE

POISSON COLBERT

POMMES PARMENTIERE

CREME CARAMEL

MENU 12

MACEDONE MAYONNAISE

CRÈME DE CHAMPIGNONS

POISSON MORNAY

POMMES DUCHEESE

STRAWBERRY SOUFFLE

MENU 13

CRÈME DE EPINARD

POULET ROTI AU JUS

SAUTE VEGETABLES

POMMES DE TETRE ANNA

HONEY COMB MOULD

MENU 14

GREEN SALAD

CONSOMME JULIENNE

POULET SAUTE CHASSEUR

POMMES PERSILS

BREAD & BUTTER PUDDING

MENU 15

WALDROF SALAD

SCOTCH BROTH

BEOUF STROGENOFF

CHEU FLEUR AU GRATIN

COFFEE MOUSSE

MENU 16

PRAWN COCKTAIL/ EGG MAYONNAISE

CONSOMME ROYAL / BREAD ROLLS

NAVARIN OF LAMB WITH SPRING VEGETABLES

FRUIT TRIFFLE

MENU 17

MINESTRONE SOUP

PEPPER STEAK

GLAZED CARROT / HARRICOT VERT

FRENCH FRIES

BABA AU RHUM

V SEMESTER

BAKERY & CONFECTIONARY THEORY CORE-VII (08U HM 5407)

UNIT-I

INTRODUCTION

Ø Aims and objectives of bakeryØ Organizational structure of bakery – small and largeØ Equipments used- description and usesØ Oven- types and their advantages / disadvantagesØ Personal hygiene maintained in bakery

UNIT-II RAW MATERIALS USED IN BAKERY

Ø Flour- composition, types, gluten, WAP of flour, PH value, flour test.Ø Yeast- elementary knowledge, activity, function and its uses, effect of

over and under fermentationØ Eggs- functions and its uses in bakeryØ Sugar – functions and its uses in bakeryØ Salt – functions and its uses in bakeryØ Fats- functions and its uses in bakeryØ Cream – functions and its uses in bakeryØ Leanening agents – functions and its uses in bakeryØ Flavouring and fruits- functions and its uses in bakery

UNIT- III YEAST DOUGH METHOD

Ø Methods of preparing bread doughsØ Quality of ingredients in making breadsØ Faults and remedies in bread makingØ Bread diseases and rectificationsØ Leavening actions of yeast on bread dough

UNIT-IV CONFECTIONARY PRODUCTS

Ø Types of pastry preparationsØ Reasons for common problems in pastry makingØ Different cake making methodsØ The quality of cake making ingredients and the types of cakes[ Rich,

lean, high ratio, low ratio cakes]Ø Leavening actions of baking powder on cakes

Ø Faults and remedies in cake making.

UNIT-V ICINGS AND OVEN TEMPERATURE

Ø Icing - introductionØ Types of icing-butter, royal, marzipan, fudge, glaze, chocolate,

marshmallow.Ø Gum pasteØ Oven at different temperatures. [hot, very hot, medium]Ø The oven temperatures for baking rich and lean cakes.

REFERENCE BOOKS:

Ø Basic baking science & craft by S.C Dubey [ S.C.Dubey F-10/5, malaviya nagar, NewDelhi.]

Ø Beautiful Baking- Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd]

Ø Perfect baking at home – kritika A. Mathew[ vasan book depot. Bangalore]

Ø Practical baking- sultanØ New complete book of breads- Bernard clayton[Fireside Rockfeller

center, Newyork]Ø Baking made simple- M,K Gaur & Manish Gaur[ Bakers & machinery

& consultancy company, Bangalore

V SEMESTER

BAKERY & CONFECTIONARY PRACTICAL

CORE-VIII (08U HM 5408)

MENU-1

JAM TART

ORANGE MUFFINS

CHECKED BISCUITS

MENU-2

VEGETABLE PUFFS

MADELINES CAKES

COCONUT BISCUITS

MENU-3

MILK BREAD

PRALINE FINGER

APPLE PIE

MENU-4

BREAD ROOLS

PALMIERS

SAND CASTLE

MENU-5

RAISIN BREAD

CHICKEN-VOL-AU-VENT

CREAM COOKIES

MENU-6

SWISS ROLL

GARLIC BREAD

FIG PIN WHEELS

MENU-7

BURGER BUNS

BLACK FOREST CAKE

CHEESE STRAWS

MENU-8

CROISSANT

CHOCOLATE CAKE

NAN KHATAI

MENU-9

COCONUT PUFFS

YULE LOG

MELTING MOMENTS

MENU-10

DANISH PASTRY

PLUM CAKE

VARKI

MENU-11

PIZZA

FRUIT CAKE

BANANA FLANS

MENU-12

BIRTHDAY CAKE

BREAD STICKS

CHICKEN PUFFS

V SEMESTER

HOTEL ACCOUNTS

CORE-IX (08U HM 5409)

Objective:

After going through these Units the student will be able to Explain the meaning, concepts and function of accounting. Define double entry system. Describe the advantages of double entry system. Demonstrate how to journalise and post accounting entries. Describe the meaning and advantages of Trial Balance. Demonstrate How to enter Trial Balance. Identify the need of final accounts. Define cost, costing and cost accounting. Explain the scope and advantages of costing Demonstrate how to prepare a statement of cost sheet Explain the meaning of Inventory control Distinguish between perpetual and periodic inventory. Describe ABC Analysis. Define Budget and budgetary control Explain the different steps in Budgetary Control System. Distinguish between forecast and budget Demonstrate the different steps involved in preparing the different types of budgets.

UNIT-I

Introduction to Accounting – Meaning – Concepts - The Accounting function

in the Hospitality Industry. Double Entry System - Definition - Advantages –

Journal entries –Ledger.

UNIT-II

Trial Balance – Meaning - Advantages – Preparation of Trial Balance.

Final Accounts – Need - Difference between Trial Balance and Balance Sheet –

Trading Account, Profit and Loss Account and Balance Sheet Preparation (with

Closing Stock adjustment only)

UNIT-III

Hotel Cost Accounts - Definition of Cost - Costing, Cost Accounting - Scope

and Advantages of Costing – Preparation of Cost Sheet.

Cost Concept pertaining to Hotel Industry (Food Cost Percentage, Beverage

Cost Percentage and Occupancy Percentage)

UNIT-IV

Inventory Control – Meaning - Perpetual Inventory and Periodic Inventory –

ABC Analysis.

Methods of Inventory Valuation - FIFO and LIFO – Advantages of Tally

Package in Inventory Valuation.

UNIT- V

Budget & Budgetary control Definition

Steps in Budgetary Control System

Forecast and Budget

Annual versus Continuous Budget

Advantages and Disadvantages of Budgetary Control

Preparation of different types of Budgets (Production Budget, Sales Budget,

Cash Budget & Flexible Budget)

REFERENCE BOOKS:

Introduction to Accounting – by T.S. Grewal.

Publisher S.Chand & Co.Ltd, New Delhi.

Hospitality Industry Financial Accounting – by Raymend S. Schmidgall &

James W.Damitio

Edn. Inst. of the AHMA

Cost Accounting – R.S.N.Pillai & V. Bagavathi;

Publisher S.Chand & Co. Ltd., New Delhi

Principles of Management Accounting Dr.S.N.Maheshwari,

Publisher Sultan Chand & Sons, New Delhi.

Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha;

Publisher Dicky’s Enterprises, Mumbai.

V SEMESTER

FOOD PRODUCTION PRACTICAL INTERNATIONAL

CUISINE

PRACTICAL –III

CORE-X (08U HM 5410)

MENU-1

Ø VEGETABLE SPRING ROLL

Ø SWEET CORN CHICKEN SOUP

Ø CAULIFLOWER MANCHURIAN

Ø SZECHUAN FRIED RICE

Ø BANANA TOFFEE

MENU-2

Ø CEASAR SALAD

Ø MINESTRONE SOUP

Ø SPAGHETTI CARBONARA

Ø CHICKEN CACEITORE

Ø CHICKEN RAVIOLI

MENU-3

Ø MEXICAN COLESLAW

Ø SALSA FERESCA WITH NACHOES

Ø MEXICAN CORN AND POTATO SOUP

Ø CHIMICHANGAS WITH SAUCE CREOLE

Ø TACOES WITH ASSORTED FILLING

MENU-4

Ø KIMCHI SALAD

Ø HOT AND SOUR VEG SOUP

Ø STIR FRIED VEGETABLES

Ø SINGAPORE CHICKEN FRIED RICE

Ø SHREDDED BEEF WITH GREEN PEPPER ONION

Ø DATES PAN CAKE

MENU-5

Ø CHILLED TOMATO AND BASIL SOUP

Ø BURGANDY SALAD

Ø ROASTED POTATOES

Ø BEEF LASAGNE

Ø GNOCCHI WITH PESTO SAUCE

MENU-6

Ø VERMICELLI SOUP

Ø AVACADO AND TOMATO SALAD

Ø CHIMICHANGAS WITH SAUCE CREOLE

Ø TACOES WITH ASSORTED FILLING

Ø CHICKEN IN GREEN ALMOND SAUCE

MENU-7

Ø CHICKEN AND COCONUT SOUP

Ø CUCUMBER SALAD

Ø FISH BALLS

Ø CHICKEN SAUTE WITH PEANUT SAUCE

Ø NASILAMAK

MENU-8

Ø THREE BEAN SALAD

Ø CREAM OF TOMATO SOUP

Ø TURNED POTATOES

Ø AUBERGIN ALA PROVENCALE

Ø POACHED FISH WITH HOLLANDAISE SAUCE

MENU-9

Ø CARROTY AND RAISIN SALAD

Ø PRAWN BISQUE

Ø CHICKEN ALA ALA KIEW

Ø PARSLEY BUTTERED RICE

MENU-10

Ø CHICKEN AND EGG DROP SOUP

Ø EGG PALNTS IN HOT GARLIC SAUCE

Ø AMERICAN CHOPSUEY

MENU-11

Ø GAZPACHO SOUP

Ø GREEK SALAD

Ø VEAL PARMESAN

Ø BANANA FLAMBE

MENU-12

Ø WONTON SOUP

Ø MUSHROOM FRIED RICE

Ø STUFFED CAPSICUM WITH CHILLY SAUCE

Ø PINEAAPLE PUDDING

MENU-13

Ø QUESADILAS

Ø CORN SOUP

Ø MEAT BALL WITH TOMATO SAUCE

Ø GREEN RICE

Ø CHURROS

MENU-14

Ø EGG MAYONNAISE

Ø MUSHROOM AND SPINACH SOUP

Ø SHEPPERED PIE

Ø BREADED CAULIFLOWER WITH HOLLANDAISE

Ø AMERICAN PPAN CAKE

MENU-15

Ø OSSO BUCCO

Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA

CHEESE

Ø PENNE WITH CREAMY CHICKEN

MENU-16

Ø SWEET CORN CHICKEN SOUP

Ø EGG NOODLES

Ø PRAWN IN GARLIC RICE

Ø SWEET AND SOUR VEGETABLE

Ø CARIBBEAN BANANA

MENU-17

Ø RED BEEN SOUP

Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE

Ø MACORANI WITH CHICKEN AND CAPERS

MENU-18

Ø CHICKEN AND MUSHROOM SOUP

Ø SHANGAI FRIED RICE

Ø GARLIC CHICKEN

Ø ALMOND FRUIT SALAD

MENU-19

Ø SALAD COLUMBIA

Ø BEEF AND TOMATO SOUP

Ø HAKKA NOODLES

Ø SWEET AND SOUR FISH

Ø ORANGE SOUFFLE

V SEMESTER

TRAVEL AND TOURISM

MAJOR BASED ELECTIVE-I(08U HM 5501)

UNIT-ITOURISM INDUSTRY

Ø Evolution and denelopment of tourism

Ø Tourism system

Ø Tourism industry and tourism organizations

Ø Tourism regulations

UNIT-IITOURISM SERVICES & OPERATIONS

Ø Modes of transport & accommodations

Ø Hotels and food services

Ø Tourism subsidiary services

Ø Special services

UNIT-IIIMANAGERICAL SERVICES

Ø Tour operators

Ø Travel agents

Ø Planning tour packages

Ø Costing tour packages

UNIT-IVMARKETING

Ø Define tourism marketing

Ø Identifying markets

Ø Market organization

Ø Marketing strategy

UNIT-VCONVENTION PROMOTION AND MANAGEMENT

Ø Convention business

Ø Convention customers

Ø Convention marketing

Ø Management & implementation of convention

V SEMESTER

ROOM DIVISION MANAGEMENT

SKILL BASED ELECTIVE-III (08U HM 5803)

UNIT-IFRONT OFFICE MANAGEMENT

Planning and evaluating Front office operations

1.1 Establishing room rates -

1.1.1 Rule of Thumb approach

1.1.2 Hubburt Formula

1.2 Forecasting room availability

1.3 budgeting for operations

1.3.1 Forecasting room revenue

1.3.2 Estimating expenses

1.3.3 Refering budget plans

1.3.4 Evaluating front office operations

1.4.1 Daily operation report

1.4.2 Occupany rates

1.4.3 Room Revenue analysis

1.4.4 Hotel statement of income

1.4.5 Room division income statement

1.4.6 Room Division budget report

1.4.7 Operating ratios and ratio standards.

UNIT-IIREVENUE MANAGEMENT

2.1 Concept of Yield management

2.2 Hospitality Industry applications

2.3 Measuring Yield

2.4 Potential average single rate

2.5 Potential average double rate

2.6 Multiple occupancy percentage

2.7 Rate spread

2.8 Potential average rate

2.9 Room rate achievement factor

2.10 Yield

2.11 Identical Yields

2.12 Equivalent occupancies

2.13 Required Non-room revenue per guest

2.14 Elements in yield management

2.15 Group rooms sales

a. Group booking data,

b. Group booking pace

c. Anticipated group Business

d. Group booking lead time

e. Displacement of Transient business

2.16 Transient room sales

2.17 Food and beverage Activity

2.18 Local and area wide conventions

2.19 Special events

2.20 Using Yield Management - Potential High and low demand tactics

2.21 Implementing revenue strategies - a) Hurdle rate

2.22 Availability strategies

a . Minimum length of stay

b. Close to arrival

c. Sell through

UNIT-IIIASPECTS OF GUEST MANAGEMENT

Ø Customer relation management

Ø Role of front office in marketing and sales

Ø Decorations for special occasions

Ø PMS application in room division management

UNIT-IV

Executive Housekeeper as a manager (Motivation and Productivity)

Ø Aim – to motivate employees and increase the productivity thereby

reducing turnover, absenteeism, and insubordination.

Ø Researching the motives

Ø Conduct exit interviews

Ø Delegation

Ø Rewards and motivation

Manpower planning for housekeeping department

Ø Staffing for housekeeping operation

Ø Job specification & job description

Ø Selecting employees

Ø Source of employees

Ø Processing of applicants

Ø Interview

Ø Orientations

Ø Induction and training of housekeeping staff

Ø Job procedures and duty rotas preparation & specification

Ø Evaluation and performance appraisal

Characteristics exhibited by housekeeping employees.

Ø Cultural diversity (rational minorities)

Ø Language (many are only conversant to the vernacular language).

Ø Little formal education – functionally illiterate (attracts). This aspect

will have a set back in departmental operations.

Ø Lower socio economic background: often need to be taught about

hygiene, punctuality.

Ø Many workers often have emotional and economic problem and also

depending problem. Executive housekeeper is the only manager within

the hotel who faces these problems at regular intervals. So the

housekeeper has to prepare for such eventualities.

Ø Administer the survey on a periodic basis twice a year in order to

maintain current employee attitude and this information collected to

assist strategic policy making decisions in the day-to-day operations of

the department.

Recommendation of Situational Leadership.

UNIT-VPLANNING AND BUDGETING

Ø Material planning: managing equipments and supplies.

Ø Material budgets: capital expenditure budgets, operating budgets, and

pre-opening budgets.

Ø Inventory control.

Ø Material classification, principles of accounting – current assets fixed

assets, inventory, life expectancy etc.

Ø Pre – opening operations: temporary storage, moving into property,

disposition of spares (1-10% components to be kept stock on hand for

all capital items).

Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar

lighting, furniture, and Audio-visual equipments.

V SEMESTER

HOTEL LAW

SKILL BASED ELECTIVE-IV (08U HM 5804)

UNIT I

1.1 Objective: To have only a basic knowledge on the various acts

applicable to catering establishments.

Introduction object of law. The various laws applicable to

catering establishments. Procurement of licences of permits

required to operate hotels restaurants & other catering

establishments.

1.2 Study of Fixation of tariff for various taxes viz. luxury,

expenditure, tiles, surcharge.

UNIT II

2 Labour Laws (Definition and importance provisions alone is

sufficient) Shops & Establishment Act, Tamil Nadu Catering Establishment

Act. Working condition, welfare, health and safety measures,

powers of Inspectors.

Definitions of factory, occupier, worker, adult, adolescent,

calendar year, day, week, manufacturing process.

2.2 The industrial Disputes Act 1947 Definition:- strike, lockout,

retrenchment, layoff, award, settlement. Authorities under the act,

Public utility service

2.3 Trade union Act 1926 - Scope. Registration, Rights & privileges

of regd. Trade Union, Social Security.

2.4 The Payment of Wages Act 1936.

Definitions:- Wages, workman, Industrial Establishment,

Employer, Employee, Factory Rules for payment of wages,

deductions allowed

2.5 The minimum Wages Act 1948 Scope, Fixation & Revision of

Wages- Obligation of employers Rights of workers

Administrative authorities.

2.6 The Employees Provident Fund Act 1952- what is p.f.

Rights & obligations of employer & employee. Powers of

Government

2.7 The payment bonus act1965 what is bonus?

Minimum & maximum bonus. Bonus vs. performance Incentive, bonus in case of new establishments, obligations and rights of employers& employee.

2.8 The employees state insurance Act 1948

Scope. contribution. benefits. rights. obligations of employer &

employee adjudication of disputes.

2.9 The Payment of Gratuity Act 1972

Scope. Rate of Gratuity Rights & Obligations of employer &

employee Recovery of Gratuity. Short notes on gratuity Trust

2.10. Apprenticeship Act, Contract Regulation (abolition) Act.

UNIT III

3.1 Mercantile Law

3.1.1 The contract Act 1872

Definition. Valid/void contract, validity of contract, void

arrangement, illegal agreement, Requirements, performance

(when a communication becomes complete legally)

3.1.2 The Sale of goods Act 1930

Definition. conditions & Warranties, performance right of unpaid

vendor

3.1.3 The contract of Bailment

Definition, Rights & duties of bailor & bailee inn keepers

liabilities.

3.1.4 Law of insurance- General principles, fire insurance/ burgle/

riots/ natural calamities

Fidelity insurance- Meaning & effect.

Public liability Insurance- Meaning & effect.

UNIT IV

4.1 Consumer Laws

4.1.1 The Consumer protections Act 1986

Applicability, Role of Consumers Redressal forms& jurisdiction

4.1.2 The presence of food adulteration Act 1954

4.1.3 The standard weight and measure Act 1976

4.1.4 The essential commodities Act 1955

4.1.5 The food hygiene (Amendment) Regulations 1990

4.1.6 The food Safety Act 1990

Prohibition of Excise Act-Relevant to Hotel Industry

UNIT V

5.1 Types of Organization

5.1.1 Company Law 1956: Definition, Private Company, Public

Company

5.1.2 The Partnership Act 1932: Definition, Formation

5.1.3 Law of Agency : Definition, Creation, rights & duties of agent

5.1.4 Share & debentures : Types

5.1.5 Basic knowledge of Legal Aid

VI SEMESTER

ADVANCED COMPUER APPLICATIONS (PRACTICAL)

CORE-XI (08U HM 6411)

Microsoft Office 97/2000/Professional

Creating New Document ,Selection of Fonts, Size, Colour, Mouse

Techniques, Keyboard Techniques, Function Key Techniques, Editing Test,

Cut, Paste, Undo, Redo.

Spell Check, File, Edit, View, Insert, Format, Tools, Table Commands -

Revisited In Detail, Page Setup, Print Options, Setting Page Margins, Mail

Merge, Clip Arts, Inserting Pictures/Charts/Files, Correcting Text, Cut,

Paste, Undo, Redo, Deleting Blank Lines, Inserting A Page, Typing Over

Test,Replacing Text, Moving And Copying Text. Menu Method, Key Board

Method, Tool Bar Method, Drag & Drop Method, Checking Text, The Spell

Checker, Auto Correct Check Up, The Sanrus, The Grammar Checker,

Formatting A Text, Changing Type Style, Character Highlighting,

Alignment Of Text, Left, Right, Center, Justifying Text-Types & Tab

Setting, Setting Tab Using Ruler, Indenting Paragraphs, Increasing And

Decreasing Indents, Using Ruler To Set Indents, Spacing Paragraph Line

Spacing, Spacing Between Paragraphs, Page Views, Normal Views, Page

Layout View, Outline View, Print Preview, Full Screen View, Master

Document View, Magnification, 200 M Control In Any View, Page

Formatting, Setting Margins, Paper Size, Printing In Landscape Or Portrait

Orientation, Page Numbering, Adjoining Page Numbering, Deleting Page

Numbering, Header & Footer, Creating And Editing, Inserting And

Deleting Pages In A Document, Saving The Text, Saving The File To Disk,

Closing A File, Opening A Non-Work Document, Printing The Text.

Ms Excel The Spread Sheet

Spread Sheet An Introduction.

Processing With Ms Excel, Starting Excel, Starting New Work Book,

Entering And Editing Data, Formatting Work Sheet, Sorting The Data, The

Worksheet Selecting Cells And Ranges, Selecting With Mouse, Data Entry,

Entering Numbers, Text, Date 4 Time Entries, Entering Series, Filling A

Text Series With Auto Fill, Filling A Number Series, Editing Data,

Clearance And Replacing Contents Of A Cell, Deleting The Contents Of A

Range Of Cell, Rearranging Work Sheet Data, Copying, Auto Correct,

Spell Checking, File Close, Formatting Data, Font Selection, Aligning Data,

Format Style, Formatting Work Book, Arranging, Hiding, Un hiding,

Inserting Columns And Rows,

Working with Ms-Excel

Adjusting Width, Copying And Moving, Inserting And Deleting Sheets

From Work Book, Mathematical Operator, Exponentiation And Percentage

Operators, Logical Or Comparison Operators, Using Mouse To Create A

Formula. Charting And Mapping The Data, Charting The Data, Inserting A

Chart, Chart Types, Modifying Chart, Mapping The Data, Adding Drawing

To The Chart, Linking Workbook To Workbook, Printing In Excel, Print

Parameters, Default And Changing Default Settings, Techniques In Printing

Excel, Data Handling, Lists In Excel, Creating The List, Entering,

Generating, Editing, Sorting, Printing Etc., Creating Subtotals, Combining

Subtotals And Removing Subtotals, Creating A Database In Word, Sorting

A Work Database, Copying With Tables To Excel. Insert The Excel

Selected Block Into Word Document. Linking The Chart Of Selected Block

Of Excel In Word Dynamically.

Introduction to Power point.

Why Pictorial Presentation. Power Point Terminology-Getting Into Power

Point-Creating, Opening And Saving Presentations- Types Of Views-

Outline View, Slide View, Slide Sorter, View Notes, Pate View, Master

Views- Quitting Power Point-Creating Presentation The Easy Way-Using

Auto Content Wizard-Working With Blank Presentation-Using The

Templates-Using The Slide Master-Working With Color Schemes-Working

With Slides-Making A New Slide -Move, Copy Or Duplicate Slides-Delete

A Slide-Copy A Slide From One Presentation To Another-Go To Specific

Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working

With Text In Power Point-Cutting, Copying and Pasting-Formatting Text,

Change Font & Size, Shadowing, Embossing-Alignment The Text-Left,

Center, Right And Justify-Power Of Graphics In Power Point-Working

With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation

Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting

Lines-Borders And Adding Curves-Creating Word Tables-Making Great

Looking Presentations(Putting On A Show)-Arranging, Previewing &

Rehearsing-Creating Animated Slides- Manually Advancing Slides-Adding

And Removing Transitions-Running A Presentation Continuously-Printing

The Presentation Elements

- Management Information Systems - An Overview (Duration - 4 hours)

Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -

Elements Of MIS- Characteristic Of MIS -Application Of MIS (Briefly)-

Accounting And Finance Management-Marketing Management-Materials

Management—Production Management—Personnel Management-Role Of

Computers In MIS

REFERENCE BOOKS:

Mastering Windows 2000 Professional – by Sybex BPB Publications

Mastering Windows 98 Premium Edition – by Cowart BPB Publications

SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg PerryPearson Edition

Complete Guide to Ms-Office 2000 - by Peter NortonBPB Publications

SAMS Teach Yourself – Office Productivity (All in One) –by Greg PerryPearson Edition

Mastering Word 2000 – Premium Edition –by MansfieldBPB Publications.

Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications

SAMS Teach Yourself - Internet and Web Basics -by Ned Snell, Bob Temple, T.Michael Clark Pearson Edition.

VI SEMESTER

GARDEMANGER

CORE-XII (08U HM 6412)

UNIT-I

Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger.

1.1 Definition and importance of Garde Manger – Section butchery, cold kitchen and larder plan-layout and Hierarchy. Duties and responsibilities of the head and other staffs.

UNIT-II

2.1 Equipments used-charcutiere, curing and smoking of various meats.2.2 Preparation of various sausage salamis, Butchery.2.3 Different cuts of poultry, lamb, veal, port, fish and various uses in the

kitchen with diagram and weights.

UNIT-III

3.1 Specialisation in vegetable carving butter sculpture ice carving with appropriate tools-mirror presentation. Preparation of salads, salads dressings, cold soup. Canapés, pates, terrines, mousse line mousse, balantine, galantine and garnishing them preparing of sauces, aspic jelly and their uses.

UNIT-IV

4.1 Receiving and maintaining perishable commodities like crab, lobster, prawn, other, curer factors to be considered for selecting them. Issuing and receiving various materials, placing indent and maintaining stock, accounting there of.

UNIT – V

5.1 Non Edible Displays-Butter Sculpture, Salt Dough, Ice Carving, Veg/Fruit Carving.Cheeses-Varieties (International and Indian Varieties)

REFERENCE BOOKS:

1. Escoffier – Professional Cookery2. Harrings Dictionary3. La Russes Cookery4. Reputava Dictionary5. Theory of Cookery

6. The art of Garde Manger7. The Lardu ctry.

HOTEL ENGINEERINGCORE-XIII (08U HM 6413)

UNIT-IORGANISATION OF MAINTENANCE DEPARTMENT

1.1 Role & importance of maintenance department in hotel & catering

industries.

1.2 Organizational chart of maintenance department.

1.3 Duties & responsibilities of staff in maintenance department.

1.4 Energy sources-heat unit & heat transfer.

1.5 Principles of Bunsen burner.

1.6 Liquid petroleum gas-properties

1.7 Precautions while handling LPG.

1.8 High pressure & low-pressure burners & corresponding heat output.

1.9 Type of fuel-calorific value.

1.10 Comparative study of fuels used in catering industry.

1.11 Calculation of account of fuels used in catering industry and its cost

factor.

UNIT-II Electricity-fundamentals of electricity.

2.1 Electricity-fundamentals of electricity

2.2 Definition of insulators, conductors, current potential difference,

resistance power.

2.3 Energy and their units & relationship.

2.4 DC & AC, single phase, double phase, three phase & its importance on

equipment specification.

2.5 Electric circuit-open & close, series and parallel connections.

2.6 Short circuit, fuses, sockets, switches & earthing.

2.7 Calculation of electric energy consumption.

2.8 Safety precaution to be observed while using electrical appliances.

2.9 Type of lighting-incandescent & fluorescent lamps.

2.10 Units of light-intensity & utility.

2.11 Energy conservation methods & programmes adapted in hotel.

2.12 Water & sanitary system.

2.13 Cold & Hot water system used in hotel & catering industry.

2.14 Hardness in water, water softening-Base exchange method.

2.15 Flushing cisterns, water tap, traps, closets & pipes.

UNIT-III

3.1 Refrigeration & air conditioning

3.2 Basic principle.

3.3 Boiling point & latent heat.

3.4 Compressing type refrigeration system defrosting.

3.5 Types of refrigerant units.

3.6 Conditions for comfort unit of air conditioning.

3.7 Window & central air-conditioning.

3.8 Various parts in general-preventive maintenance.

3.9 Fire fighting systems.

3.10 Classes of fire & fire extinguishers.

3.11 Fire detectors.

UNIT-IV

4.1 Preventive & breakdown annual program.

4.2 Comparisons.

4.3 Contract maintenance.

4.4 Advantages & disadvantages.

4.5 Types of contracts.

a) Price rate

b) Lumpsum contract

c) Rate contract

d) Service contract

4.6 Waste disposal & pollution control

a) Disposal of waste-various methods

b) Sewage treatment plant

c) Water pollution

d) Sewage pollution

e) Ventilation air pollution & noise pollution related to hotel &

catering industry

UNIT-V

5.1 Types of flooring, steps, corridor etc.,

5.2 Types of wall finishes.

5.3 Types of furniture, care & maintenance.

5.4 Paints and polishes-types & its advantages.

5.5 Preparation of surfaces & application.

REFERENCE BOOKS:

1. Practical maintenance and equipment for hoteliers, licenses and caterers.

D.C. Gladwell

2. Modern maintenance

Eleno. J. Miller and Jerome. W. Blood

D.B. Tasa poxwala sons & co., Mumbai

3. The management of maintenance and engineering systems in hospitality

industry.

Borseink. F.D. John weley.

4. Teach yourself-gas electricity

Wilmay C.W

English language book society

VI SEMESTER

HUMAN RESOURCE MANAGEMENT

MAJOR BASED ELECTIVE-II (08U HM 6502)

UNIT-I

1.1 Introduction to Personnel Department and role of Personnel

Manager

1.2 Definition and role of HRD

1.3 Organizational Structure - Hierarchies - Types -

Vertical/Horizontal

UNIT-II

2.1 Job Design - Job analysis, Job description, Job enlargement, Job

rotation, Job enrichment

2.2 Job Specification - Definition and formats

2.3 Job Evaluation - Meaning, type and uses

2.4 Recruitment - Sources of recruitment

2.5 Selection - Application, Interviews - Types, Test - Types, Group

selection procedures Manpower planning, Right sizing,

Manpower Ratio, General methods.

UNIT-III

3.1 Induction and Training

3.1.1 Meaning and advantages

3.1.2 Purpose of training

3.1.3 Types and methods of training

3.1.4 Aids used while training

3.2 Performance Appraisal

3.2.1 Definition and importance

3.2.2 Types of performance appraisals - (Methods) Performance

Rewards - Types

3.3 Wage & Salary Administration

3.3.1 Statutory Compliance

3.4 Organisational Behaviour

3.4.1 Understanding Organisational Behaviour

3.4.2 Social Systems

3.4.2.1 Culture - Culture Change - Methods

3.4.2.2 Role

3.4.2.3 Status

3.4.3 Rewards & Recognition - Principles - Types & effects.

3.4.4 Job satisfaction - Employees Satisfaction Survey - Reasons –

effects.

3.4.5 Interpersonal and group dynamics.

UNIT-IV

4.1 Industrial Relations

4.1.1 Trade Unionism ... definition

4.1.2 Role of trade union in the Indian Scenario

4.1.3 Collective bargaining - Industrial Relations Machineries ID Act

4.1.4 Wage Settlements - Bi-partite, Tripartite

4.1.5 Arbitration

4.1.6 Barriers of collective bargaining

4.1.7 Grievance handling ... procedure

4.1.8 Employee participation in management in relation to good

industrial relations participative Management (Employees Meet)

4.1.9 Labour Welfare measures - Statutory/Non Statutory

4.1.10 Disciplinary procedures

4.1.11 Brief on Model Standing Order, Standing Order, House Rules,

UNIT-V

5.1 Personnel Management

5.1.1 Definitions

5.1.2 Systems

5.1.3 Personal record- HRIS (Human Resource Info Syst.) brief

5.1.4 Employee productivity

5.1.5 Manpower audit

5.1.6 Other forms like ESI, Medical, leave, gratuity, PF etc.

5.1.7 Organising manpower through market, technology,

organizational objective, size and diversity, span of control,

product and services

5.1.8 Flexible Manpower

5.1.9 HR Budget

VI SEMESTER

LEISURE MANAGEMENT

MAJOR BASED ELECTIVE-III (08U HM 6503)

Ø TOURISM MARKETING

Ø TOURISM ORGANISING

Ø CUSTOMARE CARE AND HUMAN RESOURCE

MANAGEMENT

Ø TRAVEL AGENCY MANAGEMENT

Ø TOURISM PLANNING

Ø BUSINESS TRAVEL

Ø INTERNATIOANAL TICKETING

Ø COMPUTER RESERVATION SYSTEMS

VI SEMESTER

MARKETING MANAGEMENT

SKILL BASED ELECTIVE-V (08U HM 6805)

UNIT-I

Fundamentals of Marketing

Overview of service sector and hospitality-The hostel and the Catering

Industry-Definition of market, 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-

Differences between consumer behavior and buyer behavior-Consumerism-

Marketing Information research (MIS)-Characteristics of MIS-differences

between MIS and Marketing Research.

UNIT-II

Introduction to the Marketing Mix 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 and flow-organizational

patterns in hospitability marketing channels-Location of services-current trends

in hotel and catering industry.

Promotion

Promotion-promotional mix-promotion process-kinds of sales promotion

advertising-salesmen-selection, training- advertising agency-media selection-

type of media-sales promotion.

UNIT-III

Introduction to Promotional activities-The role of promotion-promotion

mix in terms of advertising / selling / sales promotion / direct mail /

sponsorship / merchandising / public relations / publicity – communication

problems-budgeting the promotion mix.

Advertising-Introduction-Aims of advertising-The advertising Industry-

Advertising styles-Advertising objectives historical view-pretesting / post

testing-media planning – other testing methods.

Sales Promotion, Direct Sales, Sponsorship Management-Introduction-

Managing sales promotion-budgeting for sales promotion-various promotional

techniques-Direct mail-Advantages and Disadvantages-Listing contents of a

mail shot-Identifying target audiences-Identifying sponsorship activities and

potential sponsors-Negotiating sponsorship contracts-Evaluation.

Selling and sales management-Definition-sales task-Determining the sales

force structure-Selecting sales person-Role of sales Manager Public Relations.

UNIT-IV

International Marketing-International Marketing-emergence of global

marketing-significance of international marketing for developing countries-

liberalization-role of foreign MNC.

UNIT-V

Social Responsibilities of Business –Social Responsibilities of Business-

Introduction-changing trends in social responsibilities of business, social

responsibilities towards different group.

Marketing of services-Business-goals of business-growth of service

marketing-classification of service marketing-business ethics-current trends in

marketing.

REFERENCE BOOKS:

1. Marketing Management-Philip Kotler.

2. Marketing Management-Rajan Nair.

3. Marketing Research-D.D. Sharma.

4. Advertising Management-Rajiv Batra, John G. Mayers,

Marketing Management – S.A. SHERLEKAR.

VI SEMESTER

FACILITY MANAGEMENT

SKILL BASED ELECTIVE –VI (08U HM 6806)

UNIT-I

Ø The role of facilities in the hospitality industry

Ø Responsibilities of the facilty department

Ø Role of facility manager in hospitality operations

Ø Space planning and cost control

UNIT-II

Ø Tools and techniques of facility management

Ø Maintenance management system

Ø Contracting and outsourcing

Ø Facilities budgeting

UNIT-IIIFACILITY SYSTEMS

Ø Building design, maintenance and safety in the hospitality industry

Ø Fire safety systems

Ø Water system maintenance

Ø Electrical system maintenance

Ø Heating ventilation & Air conditioning system maintenance

UNIT-IVSYSTEM MAINTENANCE

Ø Food service equipment maintenance

Ø Laundry equipment maintenance

Ø Lighting system maintenance

Ø Building structure maintenance

UNIT-VENVIRONMENTAL MANAGEMENT

Ø Energy conservation management

Ø Waste management

Ø Waste water management

Ø Design for sustainability

INTERIOR DECORATION – ELECTIVE ( 08U HM 3601)

NON-MAJOR ELECTIVE

UNIT I

1.1 Design and type of design

1.1.1 Elements of Design (Line, shape, Form, Colour, Size, Texture,

Direction, Value)

1.1.2 Principles of Design (Scale, Composition, Harmony, Rhythm

Proportion, Balance, focal point )

1.2 Colour and colour scheme

1.2.1 Uses

1.2.2 Factors affecting the Colour scheme of a guest room

UNIT II

2.1 Light and Light fittings

2.1.1 Light and types of Light

2.1.2 Source of Light

2.1.3 Kinds of Light

2.1.4 Principles of Lighting

2.1.5 Lighting for activities

2.2 Windows & Windows treatments

2.2.1 Types of Windows treatment, Blinds-Roller, Venetian, Draperies,

Casements Curtains, Glass Curtains, Café Curtains, Valance, Sewage&

tail pelmets, Cornice.

2.2.2 Factors to be considered in selection of window treatment.

2.3 Beds & Bedding

2.3.1 Types of Bed & Sizes (Zeal Bed, Extra Bed, Sofa Bed, Fold away Beds

Bolsters, Bed linen, Blankets, Bedspread quilt)

2.3.2 Types of mattresses & Pillows with sizes (Interior spring Mattresses,

Rubber & Plastic Mattresses)

UNIT III

3.1 Carpets

3.1.1 Types of Carpet

3.1.1.1Woven - (wilton, Axminster, Brussels & Cords, Oriental)

3.1.1.2Non-Woven - (Tufed, pile bonded carpets, Needle punched Carpets,

Electro statically flocked carpets)

3.1.2 Uses & Disadvantages

3.1.3 Care & Maintenance

3.2 Fabric & Fibre

3.2.1 Classification of Fibre

3.2.2 Types of Construction

3.2.3 Fabrics & Commonly used fabrics

3.3 Soft furnishing

3.3.1 Curtains upholsteries, Loose covers, Cushions

3.3.2 Bedspreads selection - Care, Uses.

UNIT IV

4.1 Furniture & Fittings

4.1.1 Types of furniture – (Built-in, Free standing, Fitted)

4.1.2 Major Furniture woods & uses

4.1.3 Care & Maintenance

4.2 Wall & Wall Coverings

4.2.1 Types of wall papers – (Spongeable, Washable, Anaglypta, Lincrusta,

Wood chip, Wood grain, Flock, Wood Panelling, Glass Wall Covering,

Metal wall covering)

4.2.2 Selection, Care & Uses

4.2.3 Advantages & disadvantages

4.3 Floor & Floor Covering

4.3.1 Composition

4.3.2 Types

4.3.3 Uses, Care, Advantages & disadvantages

Unit V

5.1 Flower Arrangement

5.1.1 Principles of Flower Arrangement

5.1.2 Purpose

5.1.3 Types of Flower Arrangement – Japanese, Western, Free Style,

Traditional

5.1.4 Equipment, Rules & Steps to be followed in flower arranging

5.2 Accessories, types & functions

5.3 Theme Decoration – Christmas, New Year, Onam, College Annual Day,

Wedding Reception, Diwali, Birthday Party, Pongal, Board Meeting

REFERENCE BOOKS:

1) Professional House Keeper – Madelin Schnsider & Georgina Turker

2) Accomodation & Cleaning Services – 1 by David M. Allen

3) Hotel, Hostel, Hospital House Keeping – Joan C. Brason & Margraret

Lennox

BASIC CATERING SERVICES-ELECTIVE 08U HM 4602

Unit – I

1. Evolution of catering Industry and Brief Description of different types

of catering Establishments.

2. Catering as a career and job prospects in the Industry

3. Introduction to Hotel Industry and Various Department in Hotel and

their functions.

4. Organization structure of small, Medium and large Hotels.

5. Different. Types of plans in Hotel

6. Menu – Definition (Menus followed in various catering

Eastablishments.

Unit – II

1. Aims and Objective of cooking food.

2. Methods of cooking.

3. Points to be considered while selecting raw materials (Veg. Milk

Products and meat)

4. Equipments and utensils used in food production department

5. Preparation of ingredients.

6. organization structure of food production department – duties and

responsibilities of personnel

7. Types of Fuel.

8. Preservation and storing methods of raw materials and cooked food

items

9. Safety and Hygienic procedures followed in food production department

Unit –III

1. Importance of front office department

2. Organization structure of front office department and their duties and

responsibilities

3. Types of rooms and their reservation & Cancellation procedure

4. Importance of housekeeping department

5. Organization structure of housekeeping dept. duties and responsibilities

of personnel

6. Cleaning Equipments and agents used in Housekeeping dept.

Unit – IV

1. Importance of food & Beverage Service Department

2. Organization structure of food & Beverage Service Dept. and

responsibilities of personnel.

3. Attributes and attitudes of good waiter.

4. Different types of cutlery. Crockery and Glassware used in food and

beverage service department.

5. Types of service

6. Western culinary terms

Unit –V

1. Soup 5 Varieties ( Indian, Chinese & Continental)

2. Pulao – 5 Varieties

3. Fried rice _ 3 Varieties

4. South Indian Dishes – 5 Varieties

5. North Indian Gravy _ 2 varieties

6. Fish – 3 Varieties

7. Chicken – 3 Varieties

8. Cutlets & French fries

9. Plain sponge

10. Bread

REFERENCE BOOKS:

1. Modern Cookery for Teaching and Trade – vol. I & II – Thangam E-Philip

(orient Longman publications)

2. Theory of Cookery – Krishna Arora (Frank Brothers & Company , New

Delhi)

3. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications)

4. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc.

Graw Hill Publications).