1. travel
2. tourist facilities
3. hotel

B.Sc. – Applied Science
Hotel Management
Course Structure & Course syllabus
1
COURSE OBJECTIVES
To provide an educational foundation for a range of administrative and management
careers in the hospitality industry.
To develop in the student, the ability to think logically, communicate clearly develop an
eye for detail, cost consciousness and optimum utilization of time energy and materials
To equip the student with a thorough understanding of the administrative production
skills required. Maintenance of discipline, neat & pleasant appearance, and high level of
personal and job hygiene.
To provide skills to manage in a computerized environment and a rapidly changing IT
Environment and its effect in the hospitality environment. Also to provide work ethics
and adequate work habits essential for working in a team.
To develop in the students skills and personal qualities of general importance and
applicability in all aspects of working life.
To acquire skill for future management roles of various types of hospitality units and
being aware & conscious of social responsibilities that an organization owes to its
employees & clients.
ELIGIBILITY FOR ADMISSION TO THE COURSE :
A pass in Higher Secondary/Technical Higher Secondary/Vocational Higher Secondary
Examination of the central government or State Government With any subject
combination or any other examination declared by any University as equivalent thereto
with a minimum of 40% marks in aggregate
DURATION OF THE COURSE :
The course shall extend over a period of three years comprising of Semester pattern. It
year shall consist of training in any of the hotel classified under three or above category
for a period of 10 weeks at the end of which they will submit a training /project report.
Examinations shall be conducted at the end of every year for the respective subjects.
The medium of instruction in all the theory and practical subjects shall be in English
No candidate shall be eligible for the Graduation unless he/she has undergone the
prescribed course of study for a period of 3 academic years
2
B.Sc. - Hotel Management
Course Duration: Three years, six semesters
Eligibility for Admission: Hsc (+2) pass in any group or its equivalent
First Year, First Semester
Course
Course Title
Code
1
French-I
2
English communication
3
Core – I: Food production-I
4
Core – II: Food and beverage service - I
5
Core – III: Front office operation - I
6
Allied –I: Hotel Law
3A
Practical-I: Food production
4A
Practical-II Food & beverage service-I
5A
Practical-III-Front office – I
Total
First Year, Second Semester
Course
Course Title
Code
7
French-II
8
English communication
9
Core – IV: Food production-II
10
Core – V: Food and beverage service - II
11
Core – VI: Accommodation operation - I
12
Allied-II : Hotel accounts
9A
Practical-IV: Food production – II
10A Practical-V: Food & beverage service –II
11A Practical-VI:Accommodation operation–I
Total
3
L
T
P
C
Marks
2
2
3
3
3
2
0
0
0
15
0
1
0
0
0
0
0
0
0
1
0
0
0
0
0
0
3
2
2
7
2
3
3
3
3
2
3
2
2
23
100
100
100
100
100
100
100
100
100
900
L
T
P
C
Marks
2
2
3
3
3
2
0
0
0
15
0
1
0
0
0
0
0
0
0
1
0
0
0
0
0
0
3
2
2
7
2
3
3
3
3
2
3
2
2
23
100
100
100
100
100
100
100
100
100
900
Second Year, Third Semester
Course
Course Title
L
Code
12
Core – VII: Food production-III
2
13
Core–VIII:Food and beverage service-III
4
14
Core – IX: Front office operation – II
4
15
Core – X: Hotel engineering
3
16
Allied – III: Computer applications
2
12A Practical-VII :Food production – III
0
13A Practical-VIII: Food & beverage service-III 0
14A Practical-IX: Front office Operation –III
0
Total
15
Second Year, Fourth Semester
Course
Course Title
Code
17
Core –XI :Advance food production- IV
Core – XII: Advance food and beverage
18
service–IV
19
20
21
17A
18A
19A
Core – XIII: Accommodation operation–II
Allied – IV: Nutrition and food science
Elective –I: Personality development
Practical –X: Food production – IV
Practical- XI :Food & beverage service–IV
Practical-XII: Accommodation operation–II
Total
4
T
P
C
Marks
1
0
0
0
0
0
0
0
1
0
0
0
0
0
3
3
2
8
3
4
4
3
2
3
3
2
24
100
100
100
100
100
100
100
100
800
L
T P
C
Marks
3
3
0 0
0 0
3
3
100
100
4
3
3
0
0
0
16
0
0
0
0
0
0
1
0 4
0 3
0 3
3 3
3 3
2 2
7 24
100
100
100
100
100
100
900
Third Year, Fifth Semester
Course
Course Title
Code
22
Core - XIV : Food and beverage management
23
Core -XV: Project work and Report
24
Allied- V: Travel and Tourism
25
Optional –II:
Food Production
Food and Beverage Service
Front Office Operation
Accommodation Operation
26
Elective-II: Human resource management
25A Optional practical:
Food Production
Food &Beverage Service
Front Office Operation
Accommodation Operation
Total
Third Year, Sixth Semester
Course
Course Title
Code
27
Core – XVI: Industrial training & Industrial
Report (10 weeks)
28
Allied –VI : Sales and marketing
29
Allied – VII :Event management
Total
5
L T
P
C
Marks
3
0
3
3
1
3
0
0
0
3
0
0
4
6
3
3
100
100
100
100
3 0
0 0
0
5
3
5
100
100
9 4
8
24
500
L T
P
C
Marks
0 8
8
16
100
3 0
3 1
6 9
0
0
8
3
4
23
100
100
300
1. HOTEL FRENCH-I
L
2
T
0
P
0
C
2
Marks Hrs
100
30
OBJECTIVE
To create awareness about the importance of French in the hotel operations and to
acquire the correct pronunciation of French terminology. To use standard phrases
in French in hotel operations. To integrate the French curriculum with the core
syllabus of the course.
UNIT – 1 : INTRODUCTION TO FRENCH GRAMMAR
The alphabets - Use of Capital letter - The accents in French – Liason - The Vowels
& consonant - Elision
UNIT – 2 : THE ARTICLES
Le, La, Les; un, une, des and their usage with common nouns e.g. the table, the
chair, a wall, a window etc. - Counting Numbers Ordinal & Cardinal: 1-100; 1st100th. - Common adjectives – e.g. Grand/Petit/Haut/Bas etc. - Conjugation
(Affirmative and Negative)–er ending regular verbs + the verbs être and avoir
(present indicative tense). The verb ‘aller’; boire; server, faire, prendre, finir, voir,
lire, dire - The days of the seasons, weeks & months of the year in French. - Les
professions (le médecin etc.); les noms de pays ( Angletterre, Allemande, Espagne,
Inde, etc.)
UNIT – 3 : VOCBULARY & COMPREHENSION
Dialogue: Ordering breakfast; translation of French menu terms - Common
greetings and frequently used phrases (Short phrases) - Learning complaint
handling in French - Writing short phrases - Comprehensive & translation Between 2 persons - Meals (Le repas)
UNIT – 4 : AU RECEPTION
Translation & comprehension - Front Office , reception – conversation, practicing
various French terms.
UNIT – 5 : AU RESTAURANT
Basic Conversation, practicing basic French terms
OUTCOME: The student will have full knowledge of the basic grammatical structures of the
French language. They should be able to read and translate information regarding time,
weather, directions, shopping, food etc.
6
Reference books:
1. A.Talukdar- Parlez a l hotel
2. Bhattacharya - French for Hotel Management
3. G. Mauger- Cours de langue et de civilization francaise
7
2. ENGLISH COMMUNICATION SKILLS - I
L
2
T
1
P
0
C
3
Marks Hrs
100
45
OBJECTIVE
To introduce students to the process of communication & presentation skills needed by
the hospitality professional. The tutorials are to be used to improve oral communication
skills.
UNIT - I – GRAMMER
Subjects and Predicates –Nouns - Pronouns –Verbs- Verbal - Adverbs - Adjectives Prepositions – Gerunds - Modal Verbs - Clauses and Phrases – Voice - Sentence patterns
- Tenses– Principle – Punctuation - Infinitives
UNIT - II – VOCABULARY
Synonyms – Antonyms - super ordinates – hyponyms -compound nouns - prepositional
Phrases - Prefixes and suffixes - use of reference words - sequential expressions Discourse Makers - Idioms and Phrases - – Transformation of sentences - Word
formation - prefixes and suffixes.
UNIT - III – WRITING
Paragraph writing, Coherence and Cohesion, Use of Headings, Letter Writing (Personal
Letters, Official Letters, Letters to the Editor), Essay Writing, Note-Making, Use of
Symbols and Icons, Abbreviations, Non-Verbal Devices, (Flowcharts, Fishbone
Diagrams, Tables), Units of Measurements.
UNIT - IV – RHETORICAL FUNCTONS
Definition, Description, Process Description, Comparison, Classification, Stating
problems and proposing solutions, Making Lists, Narrating Events, Asking Questions
and Answering.
UNIT - V – COMMUNICATION AND ORAL PRESENTATION
Introduction: Communication, Definition, process, elements of communication, types of
communication, verbal, non-verbal, barriers to communication and correctness Vs
communication. Oral Presentation: Preparing a Speech, delivery techniques, using the
visual aids, handling a hostile audience, overcoming errors in public speaking and
presenting the successful seminar.
8
OUTCOME: Students are expected to learn the basics of the language and refine their
pronunciation and communication skills.
Text Book:
1. V.Chellammal, , 2002- Learning to Communicate, Kamakhya Publications, Coimbatore.
2. Lakshminarayanan, 2002-K.R. English for Technical Communication, Vol. 1 & 2,
Chennai: Scitech Publications (India) Pvt. Ltd.
Reference Books:
1. Farhathullah, 2002 T.M. English Practice Book for Technical Communication,
Chennai, RBA Publication.
2. Balasubramanian, M & G Anbalagan, 2001- English for Engineering Students,
Kumbakonam R.M.S. Anuradha Agencies Reprint.
9
3. FOOD PRODUCTION – I (THEORY)
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
Food Production is an integral part of the Hospitality Industry. To prepare the students
to cater to the need of the industry, it is important to inculcate in them sound
knowledge of the principles of Food Production so that they can be put to use in an
efficient & effective way.
UNIT – I : INTRODUCTION TO PROFESSIONAL COOKERY, STANDARDS OF
PROFESSIONALISM & KITHEN HYGIENE
Culinary history - Origins of modern cookery - Modern developments in equipments
and foodstuff. Levels of skill - Attitude towards work - Personal hygiene. Facility and
equipment sanitation - Cleanliness of surface - Garbage disposal - Comfort facilities:
ventilation and lighting - Dish washing procedure, Pot washing procedure.
UNIT – II : KITCHEN ORGANIZATION & EQUIPMENT AND TOOLS:
Classical kitchen Brigade - Apportioning of staff among sections - Duties and
responsibilities of Executive Chef - Responsibilities of each section - Modern kitchen
Brigades - Co-operation with other departments. Pre-preparation equipments
Preparation equipments - storage equipments - Ancillary equipments - knives, Utensils,
pots and pans - Bakery equipment
UNIT – III : BASIC METHODS OF COOKERY & UNDERSTANDING RAW MATERIALS
Modes of Heat Transfer - Various methods of Cooking: Definition, Rules, Associated
Terms, Moist Methods: Boiling, Poaching, Steaming, Stewing, Braising. Dry Methods:
Frying, Grilling, Roasting, Broiling, and Baking - Modern Methods. Understanding of
common ingredients classification and available forms - Uses and storage - Salt, Liquids,
sweetening, Fats, and Oils, Raising or Leavening agents - Thickening and binding agents,
Flavourings and seasoning.
UNIT – IV : COMMODITIES
MILK AND MILK PRODUCTS: Composition of milk, storage, types of milk, cream, butter,
curd - CHEESE Production of cheese, types of cheese – VEGETABLES - Classification,
selection and cooking - FRUITS.
10
UNIT-V : FOUNDATION OF CONTINENTAL COOKERY:
Stock: Definition, Classification and types, Rules for stocks, Recipe of while chicken
stock, Brown stock, fish and vegetable stock. (2) - Soups: Definitions, Classification on
soups; Examples - Sauces: Definition, Use and importance of sauces. Mother saucesRecipes, Derivative sauces - Dough and Pastes - Creams: Types and uses - Assembling
into finished products - Garnishes and Accompaniments.
Out Come: The student should be able to understand basic methods of cooking and
ingredients used both in Indian and Continental Cookery
Text Books:
1) Rocky Mohan, Roli -Art of Indian Cookery
2) Prasad,J. Inder Singh Kalra, - Cooking with Masters.
Reference Book:
1. Philip E.Thangam, Orient Longman -Modern Cookery (Vol-l) For Teaching & Trad.
2. Paul Hamlyn -Larousse Gastronomique-Cookery Encyclopedia
3. Escoffier -The Complete Guide to the Art of Modern Cookery.
11
4. FOOD AND BEVERAGE SERVICE – I (THEORY)
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
The course will give the students a comprehensive knowledge and develop technical
skills in the basic aspects of food & beverage service operations in the Hotel Industry.
UNIT - I : INTRODUCTION TO THE CATERING INDUSTRY & DEPARTMENTAL
ORGANIZATION
Introduction and growth of catering-industry Classification of catering establishments: Commercial, Transport, Welfare, Industrial, Institutional - A brief
description of each type showing the career opportunities in each. Organization of the
hotel - Where F & B department stands; A Total meal experience, The hotel-gueststeward relationship - Relationship between F & B service department with other
departments of the hotel - Types of F & B outlets - Organization of staff in various F & B
Outlets - Duties and responsibilities of all F & B staff - Attributes of a waiter: Effective
communication skills, Personal hygiene.
UNIT –II : RESTURANT SERVICE & TYPE OF MEALS & MENU
Forms and methods of services: English; French & Russian - Mis en place, Arranging
side-board - Receiving the Guests & Social Skills - Service of a Table - Types of meal:
Breakfast Lunch/Dinner/Supper/Brunch/High teal Afternoon Tea/Elevenses - Type of
Menu: Table d'hote, A la carte, carte-du-jour - Courses of French classical menu (3)
d. Menu terminology - Fundamental of menu planning Continental, Indian with
accompaniments - Breakfast menu: English, American, Continental, Indian. High tea and
Afternoon tea menu
UNIT – III : RESTAURANT EQUIPMENTS & ANCILLARY DEPARTMENTS
Crockery - Glassware - Cutlery, Flatware, Hollow ware -Silver and stainless steel Lilies, Furnishing, fittings, and disposable - Care and maintenance of restaurant
equipment. Pantry, still room, plate room, hotplate, wash kitchen stewarding a brief
description.
UNIT – IV : ROOM SERVICE
Type of Room Service / Centralized / Decentralized / Decentralized Mobile - List of
Equipments - Trolley & Tray Setup - House Rules of Room Service Waiter - Room
Service Menu
12
UINT-V : DIFFERENT TYPES OF OUTLET IN F&B DEPARTMENT
Types of Restaurants- Multi-cuisine, specialty-cuisine, Oriental-cuisine, Grill room.
Banquets- Board rooms, conference, Finger buffet, Fork Buffet. Fast-foods, Pub, Bar,
Take Away, Franchised outlets, Boutiques.
Out Come :The student should imbibe the knowledge of Kitchen & restaurant brigade. They
should have vital knowledge of auxiliary departments. They should be able to plan different
menus, lay tables for different services.
Text Books:
1) Sudhir Andrews, Tata McGraw Hill- Food & Beverage Service Training Manual
2) Lillicrap& Cousins-Food & Beverage Service
3) John Fuller -Modern Restaurant Service
4) Brian Varghese -Food & Beverage Service Management
5) Brown, Heppner &Deegan -Introduction F& B Service
Reference Books:
1) Brian Varghese -Professional Food & Beverage Service Management
2) Peter Jones & Cassel-Food Service Operations
3) Joyce Rubash -Master Dictionary of Food & Wine
4) JaksaKivela, Hospitality Press -Menu planning
5) Lipinski -The Restaurant (From Concept to Operation)
6) Sergio Andrioli& Peter Douglas, Heinemann Professional -Professional Food Service
7) John Drysale -Profitable Menu Planning
13
5. FRONT OFFICE OPERATION –I (THEORY)
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
This course aims to establish the importance of Front Office within the hospitality
industry. It also prepares the student to acquire basic skills and knowledge necessary to
identify the required standards.
UNIT - I : INTRODUCTION TO FRONT OFFICE
Introduction to hotel industry, Evolution, Definition of modern hotel, Classification and
categorization - Position, Role and Importance of Front off-ice in the hotel. Types of
Hotel- Budget Hotel, Business class Hotel, Motel, Flotel.
UNIT - II : ORGANIZATIONAL STRUCTURE OF FRONT OFFICE
Structure and functions of each section - Duties and responsibilities of Front office staff.
Layout of Front Office department. Explain the role & importance of concierge in hotels.
Guest telephone service , voice mail , PBX, PABX , EPBAX& other systems.
UNIT–III : ATTRIBUTES OF FRONT OFFICE STAFF AND FRONT OFFICE
TERMINOLOGY
Attributes of Front office staff - Front office terminology regarding guests, plans, rooms
hotels tariff and other front office activities.
UNIT - IV : RESERVATION OPERATIONS
The importance of reservation section - The modes of reservation: R.S. and I.R.S.
Various tools of reservation: Room status board - Reservation form, Advance-Letting
chart, Density control chart, Hotel Diary, Whitney system of reservation - Cancellation
and amendment procedure - Preparation of arrival list/movement list - Group
reservation.
UNIT-V : Front Office Operations:
The Guest Cycle, Front Office System, Front Office Forms and Formats, The Front Desk,
Telecommunication and its importance, Property Management System.
14
Out Come: Students should gain knowledge of various sections and functions of front office
and their procedures. They should be able to Hand various tools and equipments of the
front office.
Text Books:
1) Colin Dix &Chirs Baird-Front office operations
2) James Bardi, VNR -Hotel Front office management
3) Kasavana& Brooks -Managing front office operations
4) Sudhir Andrews, Tata McGraw Hill-Front office training manual
5) Raymond S Schmidgall -Managerial accounting and hospitality accounting
Reference Books:
1) Michael Kasavana and Cahell -Managing computers in hospitality industry
2) Michael Kasavana, CBI-VNR -Effective Front Office Operation
3) J.R.S.Beavis&S.Medlik, Heinemann Professional A Manual of Hotel Reception
4) Colin Dix, Pitman -Accommodation Operation - Front Office
5) Sue Baker& Jeremy Huyton, Continuum- Principles of Hotel Front Office
Operations
15
6. HOTEL LAW
L
2
T
0
P
0
C
2
Marks
100
Hrs
30
OBJECTIVES
To provide the knowledge to the students about the different constitutional law and acts
in the hospitality industry
UNIT‐I : INTRODUCTION
Law and society - Need for the knowledge of law - Sources of Indian law Classifications of law - List of licenses and permits required for operating a
Hotel/Restaurant and other - catering Establishments under various local, state
and union laws - Procedure for Procurement, Renewal, Suspension and
Termination of licenses
UNIT‐II : EVALUATION OF MERCANTILE LAW
The Partnership ACT 1932- The Indian companies Act, 1956 - The Sale of goods
Act 1930- The Negotiable instruments Act 1881 - The Insurance Act 1939 - The
law of Agency
UNIT –III : THE INDIAN CONTRACT ACT, 1872
Meaning and definition of Contract - Essential elements of contract - Classification
of contract - Time and place of performance - Discharge of contract - Contract of
Bailment and pledge
UNIT‐IV : EVALUATION OF INDUSTRIAL LAW
The Factories Act, 1948 - The Industrial Dispute ACT, 1947 - The Employment
(standing order act) 1976 - The Employees State Insurance Act, 1953 - The
provident fund Ac, 1952 - The Payment of Gratuity Act, 1972 - The Bonus Act,
1965
UNIT –V : MANAGER OF HOTEL AND OWNER OF LODGING HOUSE
Paying guest‐Premises‐Tenant‐Tenement - Lien of Inn keeper - The Central
committee for food standards - Central food laboratory - Food Inspector and their
Powers and duties - Procedure followed by the food inspector
16
OUT COME: The student will Gain the essential knowledge on our Indian Law and Different
types of contracts.
Text Book:
1. N.D.Kapoor -Mercantile law
Reference Book:
2. N.D.Kapoor -Industrial law
17
3A. FOOD PRODUCTION PRACTICALS –I
L
0
T
0
P
3
C
3
Marks
100
Hrs
90
a) Four weeks of demonstration classes to make students familiar with: The
pre-preparation, preparation and method of cookery.
1) Preparing and cooking vegetables.
2) Preparing and cooking Fish & Shellfish
3) Preparing and cooking Poultry
4) Preparing and cooking Eggs
5) Preparing and cooking Soups, Stocks & Sauces
6) Preparation of Basic Indian Gravies
7) Making Custard & Cream
b) At least menus comprising of five Dishes each to cover Soups (Hot& Cold)
Starters. Meat dish with Vegetable& Potato dish, various sauces (Hot &
Cold}
c) BAKERY (Five Practical classes), Mousses etc (Simple Puddings).
18
4A. FOOD AND BEVERAGE SERVICE PRACTICALS –I
L
0
T
0
P
2
C
2
Marks
100
Hrs
60
a. Opening and inspecting cleaning a restaurant : Routine Cleaning NonRoutine Cleaning
b. Identification of restaurant equipments. - With Diagrams
c. Special equipments used In restaurant.
d. Wiping: - Glassware, Cutlery, Crockery
e. Polishing silver, silvo method, burnishing method
f. Arrangement and use of side board -Check list.
g. Laying a table cloth
h. Re-laying a table cloth
i. Using a -tray
j. Procedure for laying table
1. Basic a la carte
2. Basic Table D'hote
3. Continental Breakfast
4. Carte de jour
k. English Break Fast
19
5A. PRACTICALS FRONT OFFICE OPERATIONS
L
0
a.
b.
c.
d.
e.
f.
g.
T
0
P
2
C
2
Marks
100
Receiving telephone calls.
Familiarization of reservation tools.
Receiving reservation requests.
Finding room availability on Advance letting chart, updating it.
Finding room availability on Density Control chart; updating it
Updating Hotel diary and preparation of movement list.
Handling Cancellation and Amendments.
20
Hrs
60
First Year - Second Semester
7. HOTEL FRENCH – II
L
2
T
0
P
0
C
2
Marks Hrs
100
30
OBJECTIVE
To create an importance of French in the hotel operations and to acquire the correct
pronunciation of French terminology. To use standard phrases in French in hotel
operations. To integrate the French curriculum with the core syllabus of the course.
UNIT – I :
Uses of Tenses - Fill in the blanks with suitable verbs given in the bracket
UNIT – II :
Conditional sentence - Probable Condition – Improbable Condition - Imaginary
Condition
UNIT – III :
Vocabulary - Synonym - Antonym - Prefix - Suffix – Proper use of Adjectives –Proper use
of Verbs
UNIT – IV :
Spoken English – Dialog between a customer and Hotel worker – Asking Questions Expression of Wishes - Expressing Commands - Requests - Greetings - Invitation - Offers
– Opinions
UNIT – V :
Description - Describing person - Place - Things - Food - Luggage - Rooms - Room
Services
Narration - Experience in the Market - Buying Vegetables - Bargaining - Party - Journey A Festival - Sight Seeing
OUTCOME : The student will have full knowledge of the basic grammatical structures of the
French language. They should be able to read and translate information regarding time,
weather,directions, shopping, food etc.
Text Books:
1) G. Mauger -Cours de langue et de civilization francaise
2) A.Talukdar -Parlez a l hotel
Reference Book:
1)Bhattacharya -French for Hotel Management
21
8. ENGLISH COMMUNICATION - II
L
2
T
1
P
0
C
3
Marks Hrs
100
45
OBJECTIVE
To enhance the communication skill of the learner in reading, writing, speaking and
listening which help them to understand in a better way.
Unit I – WRITING
Writing reports and Memos, Paragraph writing, Coherence and Cohesion, Summary
writing, Rearranging jumbled – Up sentences, Letter writing (Personal Letters, Official
Letters), writing Job applications, Bio – Data, writing biographies – use of titles, Non –
Verbal Devices (Bar Chart, Tables and Pie Chart)
Unit – II – ANALYSIS, ARGUMENTATION AND CLASSIFICATION
Comparison and Contrast and Cause and Effect relationship Exemplification, Definition,
Statement- elaboration: Expanding points into paragraphs. Listing, Chronological
patterning, Process Repetition, General- Specific, Specific-general
Unit – III – PRINCIPLES OF EDITING
Punctuation - Substitution of words - restructuring of sentences - Re-organising
sentence sequence in a paragraph - Use of link words and Principles of Coherence and
Cohesion.
Unit - IV – SUMMARY WRITING
This is to create an awareness in students regarding the organization of material—the
points and sub-points, the logical connection between these points. This will include
making students aware of the notions of the “main idea”,/ ”thesis statement” and the “
supporting ideas” ,with a view to training them to shorten the material, to capture the
essence and present it in a precise manner.
Unit – V – INTERPRETATION OF TECHNICAL DATA
Students should be taught to read and interpret maps, charts, graphs. They should be
able to write a paragraph based on the data given there.
Unit - VI – FORMAL TECHNICAL REPORT AND BUSINESS CORRESPONDENCE
Formal Technical Report: Gathering data, literature search, questionnaire and interview
and creating a formal technical report. Business Correspondence: Business letters,
structural elements, styles of presentation, letters of inquiry, claim and adjustment
letters, letter of application for a job and calling for tenders and quotations.
22
OUTCOME: Students are expected to learn the basic use of the language and refine their
pronunciation and communication skills as per the requirement of the hospitality industry.
Text Books:
1. Chellammal V, 2002- Learning to communicate, Kamkhya Publications, Coimbatore.
2.Lakshminarayanan, K.R, 2002English for Technical Communication Vol. 1 & 2 SciTech
Publications (India) Pvt. Ltd.. Chennai.
Reference Books
1) Farhathullah, T.M. 2002. English Practice Book for Technical Communication,
RBA Publications, Chennai
2) Balasubramanian, M & G. Anbalagan, 2001- English for Engineering Students RMS
Anuradha Agencies, Kumbakonam.
23
9. FOOD PRODUCTION – II
L
T
P
C
Marks
Hrs
3
0
0
3
100
45
OBJECTIVE
Food Production is an integral part of the Hospitality Industry. To prepare the
students to cater to the need of the industry, it is important to inculcate in them
sound knowledge of the principles of Food Production so that they can be put to use
in an efficient & effective way.
UNIT – I :
Kitchen Organization layout and hierarchy - Kitchen layout and functions, receiving
area, storage area, cold butchery, and vegetable mise en place area, cold kitchen, hot
kitchen, garde manger, bakery and confectionery. The classical and new kitchen brigade,
duties and responsibilities and job description of the kitchen personnel.
UNIT – II :
Basic preparations - Mise-en-place of all the basic preparations soups, sauces, roux,
aspic, glaze, bouquet garni, mirepoix, d'uxelle, pastes masala, batters, doughs, marinades
and gravies. Classification of soups, principles, garnishes, accompaniments,
International soups. Importance of sauces, mother sauce, thickening agents used in a
sauce, rectification of faulty sauces, other popular sauces
UNIT – III :
Breakfast. International and Indian menus, preparations, traditional / classical items,
'Power breakfast' & 'Brunch' concept.
UNIT – IV:
Basic bakery and confectionery. Principles of baking, uses of different types of oven, role
of ingredients used and menu examples, ingredient proportions, various mixes, methods
and temperature variations. Food Commodities - Classification using basic food chart
with examples and uses in cookery Seafood, freshwater - fish, meat cookery
introduction
UNIT – V :
Introduction to Indian cuisine - History, characteristics, different ingredients used,
regional differences, equipments used, cooking methods, religious influences - Basic
culinary terms-Indian and Western / International
24
OUTCOME :- The students should have full knowledge of regional cuisine of India. They
should be able to prepare menus for various food outlets.
Text Books:
1. Madhur Jaffrey, Pavillion -A Taste of Indi.
2. Sangeeta Bhatnagar & R.K.Saxena, Harper Collins -Dastarkhwan-e-Awadh.
3. Prashad , J.lnder Singh Kalra, Allied- Cooking with Masters.
Reference Books:
1 Premjit Gill-Punjabi.
2 Pratibha Karan, HarperCollins -Hyderabadi Cuisine.
3 Ms. Thangam Philip, Orient Longman- Modern Cookery for Teaching &
Trade
25
10. FOOD AND BEVERAGE SERVICE – II
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
The courses will give the students a comprehensive knowledge and develop
technical skills in the basic aspects of food and non-alcoholic beverage service
operations in the Hotel Industry.
UNIT – I :
Types Of Meals, set ups Brunch, Lunch, Hi-Tea, Dinner, Supper Elevenses and others
Breakfast-Introduction, Types, Service Methods, a la carte and TDH set ups – Brunch –
Lunch - Hi-Tea – Dinner – Supper - Elevenses and others
UNIT – II :
Menu- Introduction - Types-Ala Carte & Table D'hote - Menu Planning, considerations
and constraints - Menu Terms - Menu Design
UNIT – III :
Classical French Menu – All seventeen courses. Classical Foods & its Accompaniments
with Cover Indian regional dishes, accompaniments and service, Types of equipment
used for serving each course.
UNIT – IV:
Control Methods - Billing Methods-Duplicate & Triplicate System, KOTs & BOTs,
Computerised K.O.T's - Necessity and functions of a control system, F&B Control cycle &
monitoring
UNIT-V :
Non - Alcoholic Beverages – Classification - Hot Beverages-Types, Production, Service Cold Beverages-Types, Production, Service - Food & Beverage Terminology related to
the inputs of the semester
26
OUT COME :- The students should be well versed with different wines, alcoholic beverages.
They should know the manufacturing process, classification, storage and service. They
should also know about room service.
Text Books :
1. Sudhir Andrews, Tata McGraw Hill- Food & Beverage Service Training Manual
2. Lillicrap& Cousins -Food & Beverage Service
3. John Fuller -Modern Restaurant Service
4. Brian Varghese -Food & Beverage Service Management
5. Brown, Heppner &Deegan -Introduction F& B Service
6. Brian Varghese -Professional Food & Beverage Service Management
Reference Books:
1. Peter Jones & Cassel -Food Service Operations
2. Joyce Rubash -Master Dictionary of Food & Wine
3. JaksaKivela-Menu planning, Hospitality Press
4. Lipinski- The Restaurant (From Concept to Operation)
5. Sergio Andrioli& Peter Douglas, Heinemann- Professional Food Service
6. John Drysale -Profitable Menu Planning
27
11. ACCOMMODATION OPERATION – I
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
The subject aims to establish the importance of House Keeping and its role in the
hospitality Industry. It also prepares the student to acquire basic knowledge and skills
necessary for different tasks and aspects of housekeeping.
UNIT – I: HOUSEKEEPING AS A DEPARTMENT & ORGANISATION STRUCTURE OF
HOUSEKEEPING DEPARTMENT
In the hotel
- In other institutions: to be applied in a slight different set of
Circumstances - Interdepartmental co-operation & co-ordination of Housekeeping Different sections of Housekeeping departments. Small hotels, Medium hotels, large
hotels - Duties & responsibilities of Executive Housekeeping - Duties & responsibilities
of Housekeeping Staff.
UNIT – II : FUNCTIONS OF HOUSEKEEPING DEPARTMENT
Area of cleaning – Security - Dealing with guests - Brief notes on Lost & Found - Baby
sitting - Services and facilities offered by various hotels.
UNIT – III : ROUTINE SERVICES
Cleaning of Checkout roam - Cleaning of Occupied Room - Cleaning of Vacant Room Evening service
UNIT – IV : CLEANING EQUIPMENT
General considerations & selections - Classification & Types of equipments, Floor
trolley, Vacuum Cleaner etc. - Method of use & mechanism for each type - Care &
maintenance.
UNIT-V CLEANING AGENTS:
 Phenyle
 Acids
 Glass Cleaner
 Liquid Soap
 Toilet Cleaner
28
Out Come : The student should be able to fix the position and the value of each
housekeeping staff in the hotel organization. The Student should become familiar with the
equipment and agents needed in the housekeeping department. He/She should also
become through with all the practices and procedures.
Text Books :
1. Sudhir Andrews, Tata McGraw Hill -Hotel Housekeeping.
2. Tucker Schneider, VNR-The Professional Housekeeper
3. Martin Jones, Wiley -Professional Management of Housekeeping Operations.
4. Rosemary Hurst, Heinemann-House Keeping Management for Hotels
Reference Books:
1. Joan C. Branson & Margaret Lennox, ELBS- Hotel, Hostel & Hospital House
Keeping.
2. David . Allen, Hutchinson Accommodation & Cleaning Services, Vol I & II.
3. Margaret Kappa &Aleta Nitschke -Managing House Keeping Operation.
4. First Aid, St. John Ambulance Association, New Delhi
29
12. HOTEL ACCOUNTS
L
2
T
0
P
0
C
2
Marks
100
Hrs
30
OBJECTIVE:
This subject intends to impart students the basic knowledge of Hotel Accounting
required for the Hospitality Management and to prepare them to comprehend and
utilize this knowledge for the day-to-day operations of the organization.
UNIT – I : ACCOUNTING THEORY
Business Transaction and Basic Terminology, Need To Study Accounting, Accounting
functions, Purpose of Accounting Records, Accounting Principles - Concepts and
Conventions.
UNIT – II : ACCOUNT RECORDS
Principles of Double Entry System, Journal Entries, Ledger, Subsidiary Books - Cash,
Sales & Purchase books, Bank Reconciliation statement. Financial Statements - Basic
Financial Statements, Trial Balance, Preparation of Final Accounts, Basic Adjustments to
final Accounts, Methods of Presenting Final Accounts Practical Problem.
UNIT – III :
Depreciation Reserves and Provisions - Meaning, basic Methods. Depreciation - Meaning
and definition of depreciation‐causes of depreciation‐methods of depreciation ‐ straight
mine method‐written down value method
UNIT – IV:
Inventory valuation - Introduction ‐ Need ‐ Nature ‐ Purpose of inventory valuation‐Inventory costing methods‐FIFO‐LIFO
UNIT – V:
Departmental accounting - Meaning and definition of departmental accounting‐Objectives‐allocation and apportionment of expenses‐Inter departmental
transfer‐working out problems - Analysis of financial statement - flow statement –
Preparation of Problems in fund flow statement - Auditing‐meaning and definition of
auditing‐types of auditing‐advantages & limitations of auditing
Outcome: The student will understand the need of accounts in hotel industry.
30
Text Books:
1) S.N.Maheswari -Principles of accounting
2) R.C.Gupta -Advanced accounting
3) M.C.Shukla and T.S.Grewal and S.C.Gupta -Advanced Accounting
4) Jain and Narang -Advanced Accounting
Reference Books:
1) S.A. Siddiqui -Comprehensive Accountancy
2) I, N.D. Kapoor- A Complete Course in Accounting Volume
3) R.C. Chawla& C. Juneja -Double-Entry Book-Keeping.
4) T.S. Grewal -Introduction to Accountancy.
31
9A. FOOD PRODUCTION PRACTICALS – II
L
0
T
0
P
3
C
3
Marks
100
Hrs
90
Basic sauce preparations and few (2-4) commonly used derivatives* Preparation
of traditional / classical Indian, English and continental breakfast dishes*.
Preparation of three course simple Indian menus and Indian snacks / high tea
items*
Preparation of basic continental cookery-stews, sauces, soups, and basic fish
preparations.*
*The institutions / universities adopting this syllabus must ensure that for all
Food Production practical sessions the list of names of preparations / dishes, sets
of menus, method (if needs to be specified) should be specifically mentioned for
standardized teaching and evaluation. This may be done by constituting a team of
experts to compile the details keeping the local conditions in mind.
32
10A. FOOD AND BEVERAGE SERVICE PRACTICALS – II
L
0
a)
b)
c)
d)
e)
f)
g)
h)
i)
j)
T
0
P
2
Breakfast Table Lay-up.
TDH & A la Carte Cover Restaurant Reservation
System Receiving the guests
Sequence of Service
Silver Service
Crumbing, Clearing , Presenting the bill
Side board Organization
Taking an Order-Food & Making a KO T.
Writing a Menu in French & its Equivalent in English
Service of Cold & Hot - Non Alcoholic Beverages
33
C
2
Marks
100
Hrs
60
11A. ACCOMMODATION OPERATION PRACTICALS – I
L
0
T
0
P
2
C
2
Marks
100
Hrs
60
a. Introduction, identification, uses and care of hand tools, cleaning" Equipments
and cleaning agents (Paste chart I drawing as applicable}
b. Basic cleaning procedure in Guest room:
1. Check-out room,
2. Occupied room,
3. Vacant room,
4. Evening service
c. Procedure for Bed making:
1. Day Bed,
2. Night Bed
34
Second Year – Third Semester
12. FOOD PRODUCTION – III
L
4
T
0
P
0
C
4
Marks
100
Hrs
60
OBJECTIVE
Based on the sound knowledge of commodities and principles and methods of cooking it
is desired to prepare students to evolve good understanding and prepare Indian
regional menus in large quantities to suit the occasion. The course further introduces
the students to the concepts of bakery & confectionery.
UNIT – I - REGIONAL CUISINE
A detailed study on North and South Indian regional cuisine : Goa, Kashmir, Kerala,
Andhra Pradesh, Karnataka, Tamilnadu, Assam, Bengal, Ingredients used. Traditional
preparation methods, Utensils and accompaniments.
UNIT – II - QUANTITY FOOD PRODUCTION
Introduction to Large scale commercial cooking, contract catering, Industrial catering,
Institutional catering, Layout of a large quantity kitchen, staff hierarchy, production
workflow
UNIT – III : MENU DESIGNING
Banquet menus- planning, indenting, costing, forecasting, recipes, pre-preparation and
cooking techniques.
UNIT – IV : STORES
Principles of storage, Types of stores, Layout of Dry and cold room, Staff Hierarchy,
Guidelines for efficient storage, control procedures, Inventory Procedures, EOQ, Reorder levels, Bin Cards, Form and formats, Function of a stores manager.
UNIT – V : CUTS OF MEAT & MEAT COOKERY
Cuts of beef, pork, lamb, chicken, SPS, menus examples, methods of cooking each cut,
Cold cuts, ham, bacon, common types of ham, preparation, menu examples, selection,
storage points Food Commodities Classification with examples and uses in cookery :
Pressed meats, Smoked Meats, classification of milk and milkproducts including cheese.
Classification and International cheese.
UNIT – VI : MENU PLANNING
Introduction, types of Menus, French classical menus, International menus, Menu terms,
Factors that affect menu planning. Accompaniments, garnishes and Salads For all French
classical menus, Classical vegetable accompaniments, classical potato preparation,
classical garnishes : Indian, Asian and western foods. Accompaniments for popular
international dishes. Classification of salads, types, dressings, examples, Parts of a salad,
principles, and vegetable based, meat based, pasta based, sea food, pulses, cereals etc.
35
UNIT – VII :BASIC BAKERY AND CONFECTIONARY
Types of dough, types of cake batters, cookies, classical breakfasr rolls, examples of
bakery and confectionary product, names and description Convenience food and Fast
foods Characteristics, types- Indian and western, Menu examples, equipment used,
differences, Role of convenience foods in fast food operations, advantages and
disadvantages of convenience food, labour& cost saving aspect.
OUTCOME: The Students will get an idea how to design a menu and about bulk cooking
for big Parties.
Text Books:
1) Madhur Jaffrey, Pavillion -A Taste of India.
2) SangeetaBhatnagar&R.K.Saxena, Harper Collins -Dastarkhwan-e-Awadh
3) Prashad , J.lnder Singh Kalra,HarperCollins, Zaika, SonyaAtalSapru -Cooking with
Masters.
Reference Books:
1) Premjit Gill -Punjabi Cuisine
2) Pratibha Karan, HarperCollins -Hyderabadi Cuisine
3) Ms. Thangam Philip, Orient Longman -Modern Cookery for Teaching & Trade.
4) Wazwaan, Rocky Mohan, Roli& Janssen , Friberg- The Professional Pastry Chef
36
13. FOOD AND BEVERAGE SERVICE – III
L
4
T
0
P
0
C
4
Marks
100
Hrs
60
OBJECTIVE
The courses will give a comprehensive knowledge of the various alcoholic beverage
used in the Hospitality Industry. It will give an insight into their history, manufacture,
classification, and also to develop technical and specialized skills in the service of the
same.
UNIT – I : ROOM SERVICE
Introduction, general principles, pitfalls to be avoided - Cycle of Service, scheduling and
staffing, Room service menu planning - Forms & formats, order taking, thumb rules,
suggestive selling, breakfast cards - Layout & Setup of Common Meals, use of technology
for better room service - Time management - lead time from order taking to clearance
UNIT – II : ALCOHOLIC BEVERAGES
Introduction, definitions and classification Wines – Classification - Viticultures
Viticulture Methods - Vinification-Still, Sparkling, Aromatized & Fortified Wines - Vine
Diseases - Wines-France, Italy, Spain, Portugal, South Africa, Australia, lndia& California
Food & Wine Harmony - Wine glasses and equipment - Storage and service of wine
UNIT – III: BEERS
Introduction - Ingredients Used – Production - Types and Brands, Indian and
International - Service, bottled, canned and draught beers - Other Fermented &Brewed
Beverages – Sake - Cider – Perry - Alcohol Free Wines
UNIT – IV : SPIRITS
Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin &Tequila) - Spirits- Types,
Production, Brands- Indian and International & Service - Other Alcoholic BeveragesAbsinthe, Ouza Aquavit, Silvovitz, Arrack, Feni, Grappa, Calvados Etc,
LIQUEURS
Types – Production - Brands & Service - Indian and International
COCKTAILS
Introduction, History, Types & Preparation. - Classic Cocktails -Recipes, costing,
innovative cocktails & mocktails - Cocktail Bar Equipment, garnishes, decorative
accessories - Terms related to alcoholic beverages - Interaction with guests, suggestive
selling
37
UNIT – V :
BAR
Introduction, bar stocks maintenance - Types, Layout, Equipments Used, Control
Methods & Licenses - Staffing, job description, job specification - Bar Planning and
Designing & Bar Menus, costing, corkage
TOBACCO
Types – Production - Brands, storage & Service - Food & Beverage Terminology related
to the inputs of the semester
OUTCOME: The students will gain knowledge on the preparation method of alcoholic
drinks and there Advantages and Dis-advantages.
Text Books:
1)
2)
3)
4)
5)
6)
7)
Sudhir Andrews -Food & Beverage Service Training Manual
Lillicrap& Cousins -Food & Beverage Service
John Fuller-Modern Restaurant Service
Brian Varghese-Food & Beverage Service Management
Brown, Heppner &Deegan-Introduction F& B Service
Brian Varghese -Professional Food & Beverage Service Management
H.Berberoglu -The World Of Wines, Spirits & Beers
Reference Books:
1) Andrew, Dunkin & Cousins-Beverage Book
2) Lipinski-Professional Guide to Alcoholic Beverages
3) Lipinski & Lipinski -Alcoholic Beverages
4) Peter Jones & Cassel- Food Service Operations
5) Joyce Rubash -Master Dictionary of Food & Wine
6) BD &L -New york Bartenders Guide
7) Warner -Mr. Boston's Bartender & Party Guide
8) John Kivela- Menu planning
9) Lipinski -The Restaurant (From Concept to Operation)
10) Sergio Andrioli& Peter Douglas -Professional Food Service
11) Costas Katsigris -Bar & Beverage Book
12) John Drysale -Profitable Menu Planning
38
14. FRONT OFFICE OPERATION – II
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
This course aims to establish the importance of Front Office operations within
the hospitality Industry .It also prepares the student to acquire basic skills and
knowledge necessary to successfully identify the required standards in this area and
to consider all aspects of cost control and establishing profitability.
UNIT – I - RESERVATIONS
Reservation methods - Reservation inquiring Group - reservation The
Reservations - record Reservation confirmation - Reservation maintenance Reservation reports Reservation - Considerations
UNIT – II - REGISTRATION
Pre-registration activities - Registration activity - The registration record - Room
and rate assignment- FITs, Groups, Crew, Indian & Foreign - Method of payment Issuing the room key - Fulfilling special requests - Creative options - Change of
room - Over-booking cases
UNIT – III: FRONT OFFICE RESPONSIBILITIES
Front office communication - Interdepartmental communication - Guest services
Guest relations - Dealing with emergencies: medical, death, theft, robbery, fire,
bomb threats etc..
UNIT – IV : FRONT OFFICE COMPUTER OPERATION
Basics of computer - Application of property management system - Reservations
Registration – Cashiering - Night audit
UNIT – V : FRONT OFFICE SECURITY FUNCTIONS
Role of Front Office in Hotel Security - Check in : use of metal detectors,
validators, scanty baggage handling - Keys control : ELS (Electronic Cards),
Handling Grand Master / Master key, lost & found & damaged keys, use of key
cards - Guest & staff movement & access control - Protection of funds, safe deposit
boxes
Out Come : Students should gain knowledge of various sections and functions of front
office and their procedures. They should be able to Hand various tools and equipments of
the front office.
39
Text Books:
1) Colin Dix &Chirs Baird -Front office operations
2) James Bardi, VNR -Hotel Front office management
3) Kasavana& Brooks- Managing front office operations
4) Sudhir Andrews, Tata McGraw Hill -Front office training manual
5) Raymond S Schmidgall -Managerial accounting and hospitality accounting
6) Michael Kasavana and Cahell -Managing computers in hospitality industry
Reference Books:
1) Michael Kasavana, CBI-VNR -Effective Front Office Operation.
2) J.R.S.Beavis&S.Medlik, Heinemann Professional- A Manual of Hotel
Reception.
3) Colin Dix, Pitman -Accommodation Operation - Front Office4) Sue Baker& Jeremy Huyton Continuum- Principles of Hotel Front Office
Operations,
5) Peter Abott& Sue Lewry, Butterworth Heinemann-- Front Office
Procedures, Social Skills and Management.
40
15. HOTEL ENGINEERING
L
2
T
0
P
0
C
2
Marks
100
Hrs
30
OBJECTIVE
The subject will provide information regarding the basic services and different types of
systems in hotel industry. This will help the students to understand plan, co-ordinate
and integrate the functions of engineering departments for over all operations and
assist in the management of hotel.
UNIT – I : TYPES OF MAINTENANCE
Preventive and Breakdown – Comparisons - Contract maintenance - Advantages and
disadvantages - Types of contract - Price rate - Jump sum contract - Rate contract Service contract.
UNIT – II : EQUIPMENT REPLACEMENT POLICIES
Circumstances under which equipment are generally replaced – Inadequacy –
Obsoiescence - Excessive maintenance - Declining efficiency
UNIT – III : WASTE DISPOSAL &POLLUTION CONTROL
Disposal of waste various methods - Sewage treatment plant - Water Pollution - Sewage
Pollution - Air Pollution and Noise pollution related to hotel industry Energy Conservative - Energy conservative methods in different departments of a hotel.
UNIT-IV:
"Meters" - Voltmeter - Ammeter, Multi Meter, Tester and Test Lamp – Hard Drill /
Power Drill / Switches and Sockets – Multi plug - Adaptor and Ballast Florescent
Tube - Lamp
UNIT – V
"Burner" - LPG – precaution of handling LPG – Low pressure Burner – High
Pressure Burner - LPG Regulator and adopter. "Electricity" - Conductor -Insulator
– Resistance, Difference between AC & DC Power Supply - Single Phase & Three
Phase Power Supply – Open Circuit - Closed Circuit - Short Circuit. "Fuels" - Types
of Fuels used in Hotel industry - Advantages and Disadvantages of Fuel Types
OUTCOME: The student will gain knowledge on how to use the equipment and also how
well they can maintain equipment without any repair.
41
Text Books:
1) Barrie and rockliff London -Practical maintenance and equipment for hoteliers,
Licenses and Caterers by D.C. Gladweli.
2) M R Frank D Borcnik –John Wiley and sons, New York-Maintenance and
Engineering for lodging and food service Facilities
3) Frank D Borcnik –John wiley and sons, New York-.The management of
Maintenance and Engineering Systems in Hospitality industry
Reference Books:
1) M Satyanarayan&Lalitha Raman – Himalaya Publishing House, Bombay, 400004.Management operations Research
2) Michael H Redlin and David M -Managing Hospitality Engineering Systems
Stipnuk – The Educational institute of the American Hotel & motel Association.
3) Robert E Aullach- Energy and Water Resources Management –The Education
Institute of the American Hotel & Motel Association.
42
16. COMPUTER APPLICATIONS
L
2
T
1
P
0
C
3
Marks Hrs
100
45
OBJECTIVE
The subject aims to give a basic knowledge of computers and its operations and enables
the student to operate the computer with enough practice to get confidence.
UNIT – I : INTRODUCTION TO COMPUTERS
Computer, Block Diagram, Components of a computer system, generation of computers,
programming languages, generation of languages, storage devices, floppy disks, CD
ROM's
UNIT – II : OPERATING SYSTEMS
Introduction, Functions, types, Components, Case Studies - DOS, Windows
UNIT – III : INTRODUCTION TO DBMS
Data, Data types, Advantages, Creating a database, Searching, Sorting, Indexing, Writing
simple programmes, overview of MS Access, LINUX
UNIT – IV : WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONS
MS OFFICE, Features of MS WORD, Editing Commands and Mail merge. spreadsheet,
Features, Formulae and functions? If Statement, preparing sample worksheets, Different
graphs, Features of POWERPOINT. Preparing a presentation Preparing an Organization
chart
UNIT – V : INTRODUCTION TO INTERNET
What is Internet, Network, Network of Networks, WWW, Search Engines, e-mail,
websites, Introduction to e-commerce, Creation of email account, search engine.
PRACTICALS
DOS, WINDOWS
MS WORD
MS EXCEL
MS POWERPOINT
INTERNET USAGE
Out Come: The student will be able to understand the basics of computers and use the
windows application
43
Text Books:
1) V.Rajaraman, Prentice Hall India -Fundamental of Computers,
2) Lonnie E. Moseley & David M. Boodey, BPB Publication-.Mastering Microsoft
Office
Reference Books:
1) Arora& Bhatia Excels books- Management Information System
2) O’Brien James Tata McGraw Hills -Management Information System
3) S. Sadagopal Prentice Hall -Management Information System
4) Foundation Course in Front Office
44
12A.FOOD PRODUCTION PRACTICAL – III
L
0
T
0
P
3
C
3
Marks
100
Hrs
90
a) Preparation of gravies and commonly used Indian masalas
b) Regional cookery of India
c) Karnataka, Tamilnadu, Kerala, Andhra Pradesh, Gujrathi, Lucknow, Moghlai,
Punjabi, Bengali, Hyderabadi and Kashmiri cuisines with proper accompaniments
like chutney, Indian breads rice preparations etc
d) Tandoor cooking
e) Planning elaborate Indian menus upto 40 portions
f) The institutions / universities adopting this syllabus must ensure that for all Food
Production practical sessions the list of names of preparations / dishes, sets of
menus, recipes should be specifically mentioned for standardized teaching and
evaluation. This may be done by constituting a team of experts to compile the
details keeping the local conditions in mind.
45
13A. FOOD AND BEVERAGE SERVICE PRACTICAL – III
L
0
a)
b)
c)
d)
e)
f)
g)
T
0
P
3
C
3
Room Service Tray & Trolley Lay-Up and service. Room
Service Amenities Set-up In Rooms. Functional & Floor
Layouts for room service Conducting Briefing/De-Briefing for
F & B outlets Taking an Order for Beverages. Service Of Beer,
Sake and Other Fermented & Brewed Beverages.
Service Of Sparkling, Aromatized, Fortified, Still Wines.
Set up a table with Prepared Menu with wines.
46
Marks
100
Hrs
90
14A. FRONT OFFICE PRACTICAL – III
L
0
a)
b)
c)
d)
e)
f)
g)
h)
i)
T
0
P
2
C
2
Marks
100
Hrs
60
How to handle inquiries, suggestive selling
How to convert inquiries to valid reservations
Preparing and filling up reservation forms
Role play of accepting reservations, walking a guest and complaint handling for
bumped reservations
Reservation handling by computers. Actual computer lab work with the PMS
Preparing and filling up registration card
Role play for different check ins as - Walk in, FIT, FFFIT, Corporate, VIP, CIP and
Groups
Role play on guest complaint handling, critical and dangerous situation handling
Operating FIDELIO/IDS-PMS system in computer lab. Familiarization of all
options
47
Second Year – Fourth Semester
17. ADVANCE FOOD PRODUCTION – IV
L
4
T
0
P
0
C
4
Marks
100
Hrs
60
OBJECTIVE
Food Production is an integral part of the Hospitality Industry. To prepare the
students to cater to the need of the industry, it is important to inculcate in them
sound knowledge of the principles of Food Production so that they can be put to use
in an efficient & effective way.
UNIT – I : RE-CHAUFFER COOKERY
Food Commodities - Classification with examples and uses in cookery Nuts and oil
seeds, fats and oils classification, sweetening agents, spices and condiments leavening
agents, herbs, essences, flavours and food colouring agents, raising agents, brighteners,
gels and modified starches used in bakery.
UNIT – II :
Sandwiches, rolls, burgers, pizzas, hot dogs, foot longs. Types, preparations, selection of
spreads, fillings, classical sandwiches, canapés. Presentation styles and appropriate
garnishes and accompaniments
UNIT – III : KITCHEN MANAGEMENT
Work-flow, lay-out, stewarding, staffing, stores management, indenting, production
planning, new product development, use of internet and other latest technologies in
food production. Food Styling - General principles, modern and special innovative
garnishes, accompaniments, decorations and concept development
UNIT – IV : BANQUETING PREPARATIONS
Types of banquets, themes, production, menu preparation Low calorie food, advantages,
disadvantages, menu examples, preparation. Out -door Catering Concept, principles,
limitations, menus, planning, check list and precautions
UNIT – V : COOK CHILL SYSTEMS
Purpose of chilling food, cook chill process, finishing kitchens, distribution of cook chill
and types of containers to preserve food. Cook freeze system Preparation of food for
freezing, storage of frozen food, transport of frozen food, reheating of frozen or cooked
food. Advantages of cook freeze over cook chill.
48
MISCELLANEOUS
Power breakfasts, brunches and lunches, High teas, cocktail snacks, theme menus, food
festivals, other new or non-conventional catering concepts Airline and Cruise liner meal
planning
OUTCOME: The student will know how to operate a banquet kitchen, pantry and
menu planning for big banquet parties.
Text Book:
1) Hamlyn Publishing Chocolate, Carolyn Humphries-The Wilton Ways of Cake
Decorations
Reference Books:
1) Cavendish House -International Cook Book,
2) Time - Life Series - The Cooking of Various countries
49
18. ADVANCE FOOD AND BEVERAGE SERVICE – IV
L
T
P
4
0
0
C
4
Marks
100
Hrs
60
OBJECTIVE
The students will gain a comprehensive knowledge and develop technical skills in
aspects of Specialized Food and Beverage services.
UNIT – I : FUNCTION CATERING
Introduction - Types of Function - Function Administration & Organization-Booking
Procedure, Menus, Function contracts, Seating Arrangements
UNIT – II : INTERNATIONAL CUISINES, CLASSICAL DISHES / MENUS / SERVICE
Mediterranean – Oriental – Polynesian - Far East – American – French - Kosher
UNIT – III : GUERIDON SERVICE
Introduction - History, Types, Staffing, Equipments Used, Ingredients Used - Common
preparations - Flambé dishes, Carving, Salad making etc. - Trolley service - Beverages,
Starters, High tea, Desserts etc.
UNIT – IV : KITCHEN STEWARDING AND ANCILLARY AREAS
Introduction - Staffing, equipment & layout - Kitchen Stewarding Operations Inventory/Records maintenance - Analysing strengths and weaknesses of catering
outlets vis-a-vis competition - parameters, decision making on basis of the analysis Traditional Indian service - South Indian (wedding & functions), Thali service (Lay-out
& sequence) and other regional cuisines for special occasions. - Food & Beverage
Terminology related to the inputs of the semester
UNIT-V : HANDLING OF SPECIAL EQUIPMENTS
Introduction, usage of special equipments. Advantages and disadvantages of the special
equipments.
50
OUTCOME: The student will gain knowledge on handing special equipments and
different types of set up for banquet parties.
Text Books:
1) Sudhir Andrews- Food & Beverage Service Training Manual
2) Lillicrap& Cousins- Food & Beverage Service
3) John Fuller -Modern Restaurant Service
4) Brian Varghese -Food & Beverage Service Management
5) Brown, Heppner &Deegan -Introduction F& B Service
6) Brian Varghese- Professional Food & Beverage Service Management
Reference Books:
1) H.Berberoglu- The World Of Wines, Spirits & Beers
2) Andrew, Dunkin & Cousins-Beverage Book
3) Lipinski-Professional Guide to Alcoholic Beverages
4) Lipinski & Lipinski -Alcoholic Beverages
5) Peter Jones & Cassel -Food Service Operations
6) Joyce Rubash-Master Dictionary of Food & Wine
7) BD &L -New york Bartenders Guide
8) Warner -Mr. Boston's Bartender & Party Guide
51
19. ACCOMMODATION OPERATION – II
L
2
T
0
P
0
C
2
Marks
100
Hrs
30
OBJECTIVE
This course aims to establish the importance of Accommodation operations within
the hospitality Industry .It also prepares the student to acquire basic skills and
knowledge necessary to successfully identify the required standards in this area and
to consider all aspects of cost control and establishing profitability.
UNIT – I : CLEANING OF PUBLIC AREAS
Cleaning process - Cleaning and upkeep of Public areas (Lobby, Cloak
rooms/Restaurant/bar/banquet
Halls/Administration
offices/Lifts
and
Elevators/Staircase/back areas/Front areas/Corridor)
UNIT – II : SAFETY AWARENESS AND FIRST AID & SAFEGAURDING ASSETS
Concept and Importance - Safety: Accidents, Fires (Cause, Procedure, Accident report
form) - Security: Security of Guest/Staff/Public areas/Rooms/Back office areas - First
Aid: Concept and Emergency Procedures (Heart Attack, Fits, Burns, Fainting, Fractures,
Scalds, Artificial respiration) - Concerns for safety and security in Housekeeping
operations - Concept of Safeguarding assets - Theft: Employee, guest, external persons
Security in Hotel guest rooms
UNIT – III : PEST CONTROL & HOUSEKEEPING SUPERVISION
Types of pests - Control procedures - Importance of inspection - Check-list for
inspection - Typical areas usually neglected where special attention is required - Selfsupervision techniques for cleaning staff - Degree of discretion / delegation to cleaning
staff
UNIT – IV : LINEN/ UNIFORM / TAILOR ROOM
Layout - Types of Linen, sizes and Linen exchange procedure - Selection of linen Storage Facilities and conditions - Par stock: Factors affecting par stock, calculation of
par stock - Discard Management - Linen Inventory system - Uniform designing:
Importance, types, characteristics, selection, par stock - Function of Tailor room
UNIT – V : CLEANING OF GUEST ROOMS
Daily cleaning of (Occupied/Departure/Vacant/Under repair/VIP rooms - Weekly
cleaning/spring cleaning - Evening service - Systems & procedures involved - Forms and
Formats - Guest room cleaning - Replenishment of Guest supplies and amenities
Out Come : The student should be able to fix the position and the value of each
housekeeping staff in the hotel organization. The Student should become familiar with the
52
equipment and agents needed in the housekeeping department. He/She should also
become through with all the practices and procedures.
Text Books :
1) Sudhir Andrews, Tata McGraw Hill-Hotel Housekeeping
2) Tucker Schneider, VNR-The Professional Housekeeper
3) Martin Jones, Wiley- Professional Management of Housekeeping Operations
Reference Books:
1) Rosemary Hurst, Heinemann -House Keeping Management for Hotels
2) Joan C. Branson & Margaret Lennox, ELBS -Hotel, Hostel & Hospital House
Keeping
3) David . Allen, Hutchinson- Accommodation & Cleaning Services, Vol I & II
4) Margaret Kappa &Aleta -Managing House Keeping Operation,
53
20. NUTRITION AND FOOD SCIENCE
L
2
T
0
P
0
C
2
Marks
100
Hrs
30
OBJECTIVE
This course aims to develop awareness of the importance of hygiene, sanitation and
food safety in hotel industry.
UNIT – I : INTRODUCTION
Food & its relation to health, Objectives in the study of nutrition Major Nutrients : Their
characteristics, functions, metabolism, food sources, deficiencies, Carbohydrates, Lipids,
Proteins, Vitamins & Minerals
UNIT – II : CLASSIFICATION OF RAW MATERIALS INTO FOOD GROUPS
Cereals, Pulses, Milk & milk products, milk borne disease pasteurization and boiling
preservation of milk, Eggs, Meat varieties, preservatives, cooking poultry white and red
meat, Fish, cooking, disease produced by fish, Fruit & Vegetables, Nuts & dried fruits,
Sweet foods & sweetening agents, Spices & condiments, emulsions, colloids, flavour and
browning.
UNIT - III : EFFECT OF HEAT ON FOOD
Effect of cooking on- Nutritive value of food, Pigments and texture. Method of retention
of Nutrients.
UNIT – IV : WATER
Definition, Dietary sources (visible, invisible), functions of water, role of water In
maintaining health (water balance).
UNIT – V :
Balanced Diet / Menu planning: Definition, importance of balanced diet, RDA for various
nutrients – age, gender, physiological state, planning of nutritionally balanced meals
based upon the three food group system, factors affecting meal planning, critical
evaluation of few meals served at the Institutes/Hotels based on the principle of meal
planning, calculation of nutritive value of dishes/ meals. Basics of In-valid cookery and
therapeutic diets.
54
Outcome:-The student will understand the correlation between food microbiology, its
Importance and nutrition.
Text Books:
1) F. P. Anita -Clinical dietetics & nutrition
2) Dr. M Swaminathan- Food science chemistry & experimental foods
3) H. Robinson -Normal and therapeutic nutrition
4) Anna K Joshna -Microbiology
5) Dr. M. Swaminathan -Food & Nutrition
Reference Books:
1) A. V. S. S. Rama Rao -A text book of Bio chemistry
2) Mohinseth, SurjeetMulhan -Catering Management an integrated approach
3) Manay&ShalaksharaSwamy- Food facts & principles
4) SumathiMudambi -Food science
5) Nutritive value of Indian foods. Indian Council of Medical Research
6) Mudambi&Rajgopal 4th edition 2001-Fundamentals of food and nutrition
7) P.J.Fellows -Principles of Food Technology
55
21. PERSONALITY DEVELOPMENT
L
2
T
0
P
0
C
2
Marks
100
Hrs
30
OBJECTIVE
To develop the personality and communication skills of the student, so as to prepare
them for campus interviews and challenges in personal and professional life.
UNIT – I : INTRODUCTION
Life Cycle Approach to Development - Social and Cultural Context in Human
Development - Culture and Human Development - Cognitive Development Emotional and Social Development - Development Concerns during Adolescence early youth and adulthood - Problems of aging - .Problems and Issues of Human
Development in the Indian Context - Suggested practicum activities:
Observation skills - · Models of parenting - · Study of generational studies through
internet - · Study collection and theories of mind
UNIT – II : SELF-ESTEEM, SELF-CONCEPT, SELF-ACCEPTANCE AND
PERSONALITY DEVELOPMENT
Accept themselves as they are with all their strengths and weaknesses to live as
fuller and richer persons, fully alive and human - Positive Thinking - have the right
perception of life - soft and tender minded to tough minded individuals - weak,
negative individuals to men and women of strength.
UNIT – III : MOTIVATION AND ACTUALIZATION
Energizing and directing their efforts toward a meaningfulGoal - self-directed performing out of their own needs, desires and aspirations - Goal Setting - the
different types of goals - setting goals and striving Meaning and Attitude to Success - unpredictability and satisfaction with oneself
and one’s achievements - proper attitude Problem Solving - Problems in terms of
their past decisions - consequences of such decisions and then choose a more
satisfying alternative
UNIT – IV : DECISION MAKING
Result of events and circumstances that happen - decisions are crucial for personal
growth - Time Management - importance of time in their lives - judicious use of
time and how if used effectively to achieve their goals – Leadership - nature and
types of leadership - enumeration of the characteristics of good leadership leadership role with courage and confidence - Team work – dynamic work with
Team - ways and means of them building – imbibe the skills of working as a member
of a team
56
UNIT – V : COPING MECHANISM
Coping with Shyness – How to overcome - Coping with Depression - meaning and
nature of depression - symptoms of depression and the causes - how to overcome
the ways to overcome depression - Coping with Fear - various kinds of fear - how to
handle fear and overcome the same - Coping with Failure - accept experiences of
failure as part of life - worthy getting upset about - Coping with Criticism - Criticism
in an inevitable reality - Coping with Conflict - Conflict is a fact of life – distinction
between constructive - destructive conflicts - strategies to manage conflict - Coping
with Change - change that is inevitable - attitude of flexibility to adjust - Coping with
Study -study is the most important part of the curriculum - deal with methodically
OUTCOME: The student will Gain knowledge Self motivation, problem solving and how
to present themselves in front of others.
Text Books:
1. R. Gairns and S. Redman, - Working with words - Cambridge University
Press,London
2. BookDeff/Jones, Foundation Books (Cambridge University Press), Delhi. Meanings
into Words-Upper Intermediate Students
3. A.J. Thomson and A.V. Martinet, OUP, Delhi-.A Practical English Grammar
4. Margaret M. Maison, Orient Longman, New Delhi -Examine your English .
5. W.J. Ball. Longman -A Practical Guide to Colloquial Idom .
Reference Books:
1. L.A. ill, Oxford -A guide to correct English .
2. H.whitehall, Longman- Structural Essentials of english.
3. B.D. Graver, OUP, Delhi- Advanced English Practice
4. Public Speaking, Sudha Publication Pvt. Ltd., New Delhi.
5. Group Discussion, Sudha Publication Pvt. Ltd., New Delhi.
57
17A-FOOD PRODUCTION PRACTICALS – IV
L
T
P
C
Marks Hrs
0
0
3
3
100
90
a) Regional Indian cookery
b) Preparation of Salads, centerpiece, cold cuts and sandwiches
c) Preparation of Basic Bakery and Confectionery
d) Biscuit dough, Bread dough, Cake batters, Puff pastry dough, Croissants,
Danish pastry,
e) Doughnuts, Different Bread preparation. Pancakes, Cold and hot desserts.
The institutions / universities adopting this syllabus must ensure that for all Food
Production practical sessions the list of names of preparations / dishes, sets of
menus, recipes should be specifically mentioned for standardized teaching and
evaluation. This may be done by constituting a team of experts to compile the
details keeping the local conditions inmind.
58
18A-FOOD AND BEVERAGE SERVICE PRACTICALS – IV
L
T
P
0
0
3
a) Service of Spirits & Liqueurs
b) Bar set up and operations
c) Cocktail/ Mocktail Preparation
d) Presentation and service
e) Service of Cigars & cigarettes
59
C
3
Marks
100
Hrs
90
19A- ACCOMMODATION OPERATION PRACTICAL – II
L
T
P
C
Marks
0
0
2
2
100
a) Room Attendant Trolley
b) Bed Making
c) Turn down service
d) Cleaning of guest rooms - departure, occupied, vacant
e) Cleaning of public areas
f) Inspection of guest rooms & public areas with the help of checklist
g) First aid
60
Hrs
60
Third Year – Fifth Semester
22. FOOD AND BEVERAGE MANAGEMENT
L
2
T
0
P
0
C
2
Marks
100
OBJECTIVE
The student will gain comprehensive knowledge on various aspects of control
procedures, adopted by the food and Beverage department.
UNIT – I : COST DYNAMICS
a) Elements of Cost
b) Classification of Cost
UNIT – II : SALES CONCEPTS
a) Various Sales Concept
b) Uses of Sales Concept
UNIT – III : INVENTORY CONTROL
a) Importance
b) Objective
c) Method
d) Levels and Technique
e) Perpetual Inventory
f) Monthly Inventory
g) Pricing of Commodities
h) Comparison of Physical and Perpetual Inventory
UNIT – IV: BEVERAGE CONTROL
a) Purchasing
b) Receiving
c) Storing
d) Issuing
e) Production Control
f) Standard Recipe
g) Standard Portion Size
h) Bar Frauds
i) Books maintained
j) Beverage Control
61
Hrs
30
UNIT –V: SALES CONTROL
a) Procedure of Cash Control
b) Machine System
c) ECR
d) NCR
e) Preset Machines
f) POS
g) Reports
h) Thefts
i) Cash Handling
UNIT – VI : BUDGETARY CONTROL
a) Define Budget
b) Define Budgetary Control
c) Objectives
d) Frame Work
e) Key Factors
f) Types of Budget
g) Budgetary Control
OUTCOME: The student will gain knowledge about different types control
procedure adopted in the hotel industry.
Text Books:
1. controlPaul R .Dittma, JeraldG.Giffin -Principles of food, beverage and labor
cost
2. Hodder and Stoughton-Profitable food and beverage management
3. Roy and wood-Strategic questions in food and beverage management
Reference Books:
1. Jones and erricks-The management of food and beverage management
2. Paul Morrison, Heinruys and Brian Morrison -Cost management for food
and beverage operations
3. Paul Culler -The food and beverage manager
62
23-PROJECT WORK & REPORT
L
0
T
3
P
3
C
6
Marks
100
Hrs
135
OBJECTIVE
To enable the student to apply the knowledge and skills acquired in the many facets of
Hotel Operations, learn to analyse data situations at logical decisions.
The student will be required to undertake a research on any topic related to hospitality
Formulating
The length of the report may be 150 double spaced pages (excused appendices and
annexure)
10% variation on either side is permitted.
Guidelines
List of contents of the research
Chapter I - Introduction
Chapter II Scope, Objective, Methodology, and limitation of the research
Chapter III data analysis
Chapter IV results and discussion
Chapter V recommendation
Chapter VI annexure, exhibits, and bibliography
Submission of the report
Three copies of the report have to be submitted before the due date as specified by the
college.
The original copies should be submitted to the university through the college concerned.
The
College copy is to be retained by the college and the personal copy should be duly signed
by the faculty guide and Principal or HOD of the HM Department. The student should
carry the personal copy to the Viva Voce
The Student should also carry the following:
 Duly signed personal copy of the project
 Examination Hall ticket
 College Identity card
 Dress code should be formal
OUTCOME: The student would have gained adequate knowledge on the project
which he would be doing.
63
24- TRAVEL AND TOURISM
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
To inculcate a sense of importance and establish a link between the tourism
industry and the hotel industry and to highlight tourism industry as an alternative
career path
UNIT-I
Economics of Tourism
Origin and objectives of tourism, Elements of tourism, Scope of tourism, nature of
tourism, Travel motivations, job opportunities and employment generation, Govt.
revenue and foreign currency exchange, economic growth based on tourists statistics,
economic benefit of tourism
UNIT-II
Tourism products and resources
Architectural heritage of India, Islamic and inter European influence, Culture and
iconography of India, Painting and music of India, Classical and folk arts of India, Fairs
and festivals of India, Natural and other tourism resources.
UNIT-III
Tourism planning and development
Tourism policy formation, Types of tourism planning, Steps o tourism planning, Role of
international organizations planning, Tourism policy of India, Tourism in Tamilnadu
and its Policy, Participation of public and private sector in planning
UNIT-IV
Tourism Marketing
Introduction, Market segmentation of tourism, Marketing mix in tourism, Advertising
and publicity, Selection of media, Travel writings Sales report, Public relations and its
importance in travel marketing, Marketing and its objectives, Types of marketing
research, distribution channels of tourism marketing.
UNIT-V
Socio Economic impact of tourism
64
International understanding and tourism, National integration and tourism, Protection
of arts and folk arts, Improvement of human relationships, Infrastructure development,
Water pollution, Air pollution, Noise Pollution, Ecological destruction, Environment
OUTCOME: The student will understand the importance of Tourism industry in
the Hospitality Industry
Text Books:
1. Mills & Morrison- The tourism system –An introductory text
2. Gunclare A -Tourism planning .
3. Venkitaraman R -Archeology .
4. Luniya B -Indian culture .
Reference Books:
1. Manoj Das -India and tourist paradise
2. A.K. Bhatia- Tourism Development
3. R.N. Kaul -Dimensions of tourism
4. P.N. Seth- Tourism Management
5. Jagmohan Negi -International Travel & Tourism.
65
25-OPTIONAL SUBJECT ( FP, F&BS, AO, FOO)
L
T
4
2
P
0
C
6
Marks
100
Hrs
90
Depending on the elective subject the student will be given theory and practical
knowledge to appear in the interviews.
FOOD PRODUCTION
OBJECTIVE
This course enables the student to acquire administrative and managerial
skills and to familiarize them with the current trends in the Food Production
Operations, like standard operating procedures and software applications while
sharpening their culinary skills.
UNIT-I
Deserts
Frozen Deserts, Classification, Types & methods of preparation care uses, Hot Puddings
– Methods of preparation, care, uses, Ice- creams, methods, types, Indian Specialty
Deserts
UNIT-II
Chocolate making
Manufacturing & processing of chocolate, Types of chocolate, Preparations & care in
chocolate work, Fillings & toppings – preparation, method, care in preparation,
presentation, and storage.
UNIT-III
Personal Management in the Kitchen
Developing a good food production team (Desirable attributes for staff at
various levels of hierarchy), Allocation of work, Task Analysis, Duty roaster
Time & motion study in kitchen, Production, planning, scheduling & budgeting
UNIT-IV
Kitchen Administration
Aims of Control, Maintaining records / registers / logbook, Communication with other
departments, Conduction meetings, Liasing with customers / guests
66
UNIT-V
Production Management
Buying Knowledge, Specification buying, Scope of Purchases, Production planning &
scheduling, Production quality & quantity control
UNIT-VI
Budgetary Control
Objectives, Types of budgets, Basic stages in preparation of budgets, Pricing
consideration, Menu engineering,
UNIT-VII
Product Research & Development
Testing of new recipes and equipment, Developing new recipes, Food trials,
Organoleptic and sensory evaluation
OUTCOME: The Student will be fully equipped with the adequate knowledge
about the production department.
Reference Books:
1.) Meera John Jacob -Fruit and Vegetable Carving
2.) Frederic H. Sonneschmidt & John Nicolas- The Art of Grade Manager
3.) Published by Wiley & Sons Inc-The Professional Chef – ( The Culinary Institute of
America)
4.) David Paul Larousse -The Professional Grade Manager
5.) Brenda Purton- The Art of Sugar Craft – Sugar Paste
6.) Brenda Purton- The Art of Sugar Craft – Royal Icing
7.) Jill Smith- Practical Computing a Guide for Hotel and Catering students
– Publisher – Heinemann Professional Publishing Ltd.
8.) Cassell- People and the Hotel and Catering Industry
9.) Practical Computing – A guide for Hotel and catering Students
FOOD AND BEVERAGE SERVICE
OBJECTIVE
This course enables the student to gain a better understanding of the role of
Food and Beverage Management in the context of overall catering operations. To
Familiarize the student with the current trends in hospitality operations like Standard
Operating Procedures and Software Applications
UNIT-I
Chapter 1 Meal Experience
67
Introduction, Eating Out, Food and Drink, Variety of service, Level of Services, Interior
design and atmosphere, Expectation and identification, F & B Service employees, Trends
in eating out.
UNIT-II
Managing quality in Food & Beverage Operations
Definition and importance, Approaches to quality management, Managing quality
UNIT-III
Budgetary Control
Objectives, Types of Budgets, Basic stages in preparation of budgets, Pricing consideration,
Menu pricing, Menu engineering
UNIT-IV
F & B Management in Fast Food and Popular Catering
Introduction, Basic policies – Financial marketing and Catering, Organizing and Staffing,
Control and performance measurement.
UNIT-V
F & B Management in Hotels & Restaurants
Introduction, Basic Policies – Financial marketing and Catering, Organizing and Staffing,
Control and performance measurement, Production planning & scheduling, Production
quality & quantity control
UNIT-VI
F & B Management in Industrial Catering
Introduction, Basic policies – Financial marketing and Catering, Organizing and Staffing,
Control and performance measurement
OBJECTIVE : The student will gain a deep and thorough knowledge about the
food and beverage department.
REFRENCE BOOKS:
1.) Dennis Lillicrap and John Cousins- Food & Beverage Service
2.) Bernard Davis, Andrew Lockwood and Sally Stone-Food & Beverage Management
3.) Richard Kotas -Food & Beverage Control
4.) Brain Varghese- Food & Beverage Service Management
5.) Lipinski -The Restaurant (From Concept to Operation)
6.) Sudhir Andrews -Food & Beverage Service Training Manual
7.) Jill Smith -Practical Computing – A guide for Hotel and students -Heinemann
Profes. Publishing
68
ACCOMMODATION OPERATION
OBJECTIVE
The subject aims to establish the importance of accommodation management and Front
Office with in the hospitality industry. It equips the student to acquire knowledge &
skills with respect to various management aspects of housekeeping Division and front
office Division.
UNIT-I
Operations Management
Effective use of cleaning practices and Front Office, Operations – SOP’s at housekeeping
and front office department, Effective use and control of supplies & equipment,
Establishing standards, monitoring performance, corrective action in Rooms Division.
UNIT-II
Personnel Management in Accommodations Operations
Calculating Staff Requirement, Duty Rotas, Selection & Requirement of employees –
Attributes for staff at various levels of hierarchy, Time & Motion study, work study &
work measurements
UNIT-III
Financial Management & cost control
Preparation of Budget, Revenue Budget for Front Office, Expense Budget for House
keeping Department, Budgets : Types – fixed, flexible, zero base, Measures to reduce
operating cost & labour cost
UNIT-IV
Environmental Practices in Housekeeping
Eco friendly cleaning supplies, Waste reductions programme, Recycling of materials
UNIT-V
Use of computer technology in Rooms Division
MIS – Management Information System, Software used in Hotels, Reports
generated at Front Desk and Housekeeping, Rooms Status Report, Sales Mix
Report, Revenue Report, Guest History
UNIT-VI
Yield Management
Concept ARR & Rev PAR, Definition & importance of Yield Management
Forecasting
69
OUTCOME: The student will gain a deep and thorough knowledge about the
Accommodation Operation department and the Front Office department.
Reference Books:
1. Georgina Tucker, Schneider, Mary Scoviak- Professionals Housekeeper
2. Matt. A. Casado ( Wiley)-Professional Management of H.K. operations
FRONT OFFICE OPERATION
OBJECTIVE
The subject aims to establish the importance of Front Office with in the hospitality
industry. It equips the student to acquire knowledge & skills with respect to various
management aspects of front office Division.
Unit -I
Computers in Front Office
Handling PMS, Generation of reports / Night audit, Internet / E- Commerce
Websites of our hotels and other hotels, Collect addresses of search engines for
browsing & updates, Working knowledge of computers to assist in installation of
software related to Front Office
Unit-II
Charting credit policies / floor limits and billing procedures
Handling Travellers cheques, foreign currencies, credit cards, fake currencies &
procedures
UNIT-III
Financial Management & cost control
Preparation of Budget, Revenue Budget for Front Office, Expense Budget for House
keeping Department, Budgets : Types – fixed, flexible, zero base, Measures to reduce
operating cost & labour cost
Unit-IV
Front Office Statistics
Budget estimates of revised budgets, Marketing & hotel sales statistics, MIS and
related graphs / Segmentation, SWOT Analysis and action plan, Mock report
generation
Unit-V
70
Interpersonal Skills and handling conflicts
Transactional analysis, Ego states, Life positions, Conflict handling techniques
Communications in accommodation management
OUTCOME: The student will gain a deep and thorough knowledge about the
Front Office department.
Reference Books:
1. Linsley Deveaur, Marcel Escoffer- Front Office Management & Operations
2. Gary Vallen, Jereme, Vallen -Check in – Check out
3. Michel Kasavana, Richard M Brooks- Managing Front Office Operations
71
26- HUMAN RESOURCE MANAGEMENT
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVE
The understanding of Human Resources Management will help the students in
identifying the significance and its role in the Hotel & Catering Industry. It will also
help them to develop an attitude for positive Human Behaviour at work.
UNIT - I : HUMAN RESOURCE MANAGEMENT
Meaning, Nature, Objectives, Scope and functions the Philosophy and policy of the HRMDepartment structure and functions- Managerial and operating functions- HRM as a
profession – Environmental influence of HRM.
UNIT – II : HUMAN RESOURCE PLANNING
Manpower planning- strategy consideration of planning- job analysis- job specificationjob description- Approaches to job design- job simplification- job enlargement- job
rotation – job enrichment- Absenteeism and labour turnover- Recruitment & selection:
Recruitment policy- problems- source of recruitment- recruitment policies in Indiaselect in – placement and induction- promotions and transfers- demotions and
separations.
UNIT – III : TRAINING & DEVELOPMENT TRAINING
Need and importance- steps in training programme- evaluation of training programmes
– concept of management development programme – techniques of training and
development – group discussion – conferences and seminar case studies- role playingbusiness games- sensitivity training- stages of career development.
UNIT – IV : WAGE & SALARY ADMINISTRATION
Compensation plan- job evaluation- individual- group- incentives- bonus- fringe
benefits- performance appraisal- meaning- need and importance- objectives- methods
and modern techniques of performance appraisal- requisite of good appraisal planproblems in performance appraisal.
UNIT - V : QUALITY OF WORKING LIFE
Issues in quality of working life- obstacles in QWL- quality circles- management by
objectivesTrade union- structure- objectives, policies, growth of trade union in Indiajoint consultation and employee participation in management – collective bargaining
OBJECTIVE: The student will get knowledge about the managing manpower and the
recruitment procedures in the hospitality industry.
72
Text Books:
1. E.B. Flippo -Personnel Management
2. C.B.Memoria -Personnel Management
Reference Books:
1. Gary Dessler- Human resource Management
2. K Aswathappa -Human Resourse Management - 5th edition TMG
73
25A-OPTIONALSUBJECT PRACTICAL (FP, F&BS, AO, FO)
L
T
P
C
0
0
5
5
Marks
100
Hrs
150
Depending on the elective subject the student will be given theory and practical
knowledge to appear in the interviews.
All semester’s theory and practical will be considered for the exams.
(As per the student’s choice)
For the food production they can specialize in any one cuisine which the student
prefer to do.( Indian, Chinese, multi cuisine, French, Mexican, Italian or
continental.)
For the food and beverage service they can specialize in bar management and
control and restaurant management.
Accommodation operation will go through from the beginning of the semester till
end and the interview point of view the training will be given.
Front Office operation will go through from the beginning of the semester till end
and the interview point of view the training will be given.
74
Third Year – Sixth Semester
27-INDUSTRIAL TRAINING AND INDUSTRIAL REPORT
L
T
P
C
0
8
8
16
OBJECTIVE
Marks
100
Hrs
360
The Industrial Training enables students to relate the knowledge and skills acquired in
the classroom with systems, standards and practices prevalent in the Industry.
Each student has to undergo Industrial Exposure Training of 10 weeks duration The Training will be given in the following departments of any Hotel of national
or global reputed.
1. Front Office (2 weeks)
2. Housekeeping (2 weeks)
3. F & B Production (3 weeks)
4. F & B Service (3 Weeks)
After the completion of training the students shall immediately be submitting an
industrial exposure training report within two weeks time. This Report shall also
carry Two hundred marks.
The marks shall be awarded by the concerned training coordinator of the college,
based on the viva and the report submitted by the student. Each student has to
have a certificate of successful completion of training.
OUTCOME: The student will get a sound knowledge about the hospitality industry by
getting trained in the industry and by completing the Industrial training report.
75
28-SALES AND MARKETING
L
3
T
0
P
0
C
3
Marks
100
Hrs
45
OBJECTIVES
The subject aims to make the students understand importance of marketing in
Hospitality Industry, concepts of the marketing, buying behaviors, market
segmentation and marketing mix strategies for effective marketing of the hotel
industry.
UNIT‐I : Fundamentals of marketing
Definition of markets, marketing and selling‐The marketing concept –methods
and scope of marketing market segmentations‐basis of market
segmentations‐Types market information research(MIS)‐Difference between MIS
and Marketing research.
UNIT‐II : Introduction to market mix
Product‐New product development‐product life cycle‐branding
Price‐ factors influencing pricing decisions‐types of pricing.
Place ‐ distribution‐channels of distribution.
Promotion‐Promotional mix‐types of media
UNIT‐III
Introduction to promotional activities‐advertising‐aims of advertising‐advantages
and disadvantages of advertising‐pre-testing and post testing methods
UNIT-IV
Sales promotion Introduction –Types of sales persons -role of sales person
UNIT-V
International marketing-International marketing -emergence of global marketing
significance of international marketing for developing countries-liberalizationrole of foreign MNC
OUTCOME: The student will gain knowledge about how to sell a product or how to market
a product .
76
Text Book:
1. Philip Kotler-Marketing management
Reference Books:
1. Rajan Nair -Marketing management.
2. D.D.Sharma -Marketing Management.
77
29-EVENT MANAGEMENT
L T
3 1
P
0
C
4
MARKS
100
HRS
60
OBJECTIVE
This course enables the student to develop and understand the necessity of the event
management in Hospitality Industry.
UNIT – I : The events business
a. Definition and frame work
b. Categories and typologies
c. Historical context and precedence
d. Characteristics of events
UNIT – II : The market demands of events
a. Introduction
b. Size and scope of the event
c. Determinants and motivation
d. The structure of demand for event
UNIT – III : The events business; supply and suppliers
a. Introduction
b. The structure of event service – public sector
c. The structure of event service - private sector
d. Companies and their duties
e. Voluntary bodies, committees and individuals
UNIT – IV : Managing events
a. Making a start
b. Introduction
c. Getting organized
d. Event feasibility – finding and testing an idea
e. The screening process
f. Progressing the idea
UNIT - V : Event planning
a. Introduction
b. The planning process
c. Objectives, environmental search and information gathering
d. Demand and operational planning
78
e. Financial planning
f. Marketing planning
g. Getting it together
UNIT – VI : The event – venue finding, logistics and ambience
a. Introduction
b. Finding the venue
c. Logistics – supplies, transport and distribution
d. Catering
e. Drink services
f. Backdrop and staging
g. Lightening
h. Sound and communication
i. Amenities and cleaning
j. Creating the ambience
UNIT – VII : Marketing and public relations for events
a. Introduction
b. The target market
c. How to influence the target market
d. Marketing plan
e. Marketing for a new event
OUTCOME: The student will understand the necessity of event management in
the hospitality industry.
Reference Books:
1. Anton shone, Pryn proxy- “successful Event Management” 2nd edition
2. Allen J, Etobicoke -Event planning
79