1. No category

DETAILED SYLLABUS
FOR
(THREE YEAR PROGRAMME)
(ANNUAL SYSTEM)
(BSCHM)
Course structure of BSC in Hotel management
Course structure
Ist year
Code
BHM101
BHM102
BHM103
BHM104
BHM105
BHM106
BHM107
2nd year
Subject
Basic food & beverages production-1
Basic food & beverages service-1
Hotel housekeeping-1
Front office operation
Principles of management
English-1
Indian constitution and ethics
Credits
5
5
5
5
5
2
2
Code
BHM201
BHM202
BHM203
BHM204
BHM205
BHM206
BHM207
Subject
Hotel housekeeping-11
Accommodation operation-1
Basic food & beverages service-11
Continental food & beverages service-11
fundamentals of tourism &tourism
products
Communication English
Environmental studies
Credits
5
5
5
5
5
Subject
specialized food service
hotel & tourism information management
food micro biology and nutrition
front office management
hotel law
Credits
5
5
5
5
5
2
2
3rd year
Code
BHM301
BHM302
BHM303
BHM304
BHM305
Year – 1
BASIC Food & Beverage Productions-1(101)
UNIT 1: Regional cuisine.
UNIT 2: A detailed study on North and South Indian regional cuisine: Goa,
Kashmir, Kerala, AndhraPradesh, Karnataka, Tamilnadu, Assam, Bengal,
Ingredients used.
UNIT 3: Traditional preparation methods.
UNIT 4: Utensils and accompaniments.
UNIT 5: Quantity food production.
UNIT 6: Introduction to Large scale commercial, Cooking: Contract catering.
UNIT 7: Industrial catering, Institutional catering.
UNIT 8: Layout of a large quantity kitchen.
UNIT 9: Staff hierarchy, production workflow
UNIT10: Banquet menus: Planning, indenting, costing, forecasting, recipes,
pre‐preparation andcooking techniques.
UNIT 11: Stores: Principles of storage, Types of stores.
UNIT 12: Layout of Dry and cold room, Staff Hierarchy,
UNIT 13: Guidelines for efficient storage, control procedures, Inventory
Procedures, EOQ, Re‐orderlevels, Bin Cards, Form and formats, Function of a
stores manager
UNIT 14: Cuts of Meat & Meat Cookery: Cuts of beef, pork, lamb, chicken, SPS.
UNIT 15: menus examples, methods of cooking each cut, Cold cuts, ham,
bacon, common types ofham, preparation, menu examples, selection.
UNIT 16: storage points Food Commodities Classification with examples and
uses in cookery :Pressed meats, Smoked Meats, classification of milk and milk,
products including cheese.
BASIC FOOD AND BEVERAGE SERVICE- I (102)
Unit- 1 Introduction to catering - Different types of catering establishments.
Relationship of catering industry with other industries. Staff organization in
different types of restaurant, duties & responsibilities of restaurant staff,
classification of restaurants. Types of restaurants, status of a waiter,
attributes of a waiter.
Unit- 2
Classification of operating equipments used in restaurants & their uses.
Ancillary departments still room, pantry, hot plates. Restaurant service Mis en
scene, Mis en place. Table laying- Points to remember when laying a table.
Uses of a dummy waiter
Unit- 3
Menu- Meaning, types, food & their usual accompaniments, French classical
menu. Types of service-Different styles, factors influencing styles of serviceadvantages & disadvantages.
Unit- 4
Breakfast- Types, cover laying, terms used. Classification of beveragesPreparation of non alcoholic beverages, examples of non alcoholic beverages.
Unit- 5
Order taking procedures in restaurants. Room service- types, order taking
procedures for room service-telephone, door hangers. Cover laying for foodsHors d”oeuvre, fish, main course, sweet, cheese, savory. Savory- examples
types. Ice cream –meaning, categories
Hotel HouseKeeping –I(103)
UNIT-I :- Introduction to housekeeping department, Meaning, Definition &
Importance of House keeping Department, Role of House keeping in
hospitality industry
UNIT- 2 :- Lay out & Organizational Structure :- Layout of House keeping
department, Organizational Structure of House keeping department ( Small,
Medium & large), Interdepartmental relationship( emphasis on Front office &
Maintenance), Relevant sub section
UNIT –3 :- Staffing in House keeping Department, Role of key personnel in
House keeping department, Job description & Job specification of House
keeping staff (Executive Housekeeper, Deputy housekeeper ,Floor supervisor
,Public area supervisor ,Night supervisor ,Room attendant ,House man, Head
gardener)
UNIT-4 :- Planning work of house keeping department, Identifying
Housekeeping department , Briefing & Debriefing, Control desk (importance
,role , coordination), Role of Control Desk during emergency, Duty Rota &
work schedule, Files with format used in House keeping department
UNIT-5 :- Hotel Guest Room :- Types of room-definition, Standard layout
(single ,double ,twin ,suit ), Difference between Smoking & Non Smoking
room’s, Barrier free room’s , Furniture / Fixture / Fitting / Soft Furnishing
/Accessories / Guest Supplies /Amenities in a guest room, Layout corridor&
floor Pantry
UNIT – 6 :- Cleaning Science, Characteristics of good cleaning agent,
Application of cleaning agent, Types of cleaning agent, Cleaning products ,
Cleaning equipments, Classification and types of equipment with Diagram’s (
Mops , dusters , pushers, mechanical squeeze, vacuum cleaner ,shampooing
machine ) with their care and uses.
Front Office Operation(104)
UNIT 1: The hospitality industry: History and development of Hotel Industry
UNIT 2: Types of hotels staffing.
UNIT 3:scheduling, work shifts
UNIT 4: Job specifications & defining the term hotel Classifying hotels, levels
of service.
UNIT 5: Front Office organization: Front office operations ‐ Organisation
chart, job descriptions of
Front; office personnel.
UNIT 6: Front Office Operation: The guest cycle’ Front office systems .Front
office forms.
UNIT 7:The front desk: Front office equipments, telecommunication, Property
management systems.
UNIT 8: The Accommodation Product Need for hotel product brochures.
UNIT 9: Tariff cards, Types of guest rooms and suites
UNIT 10: Executive floors or club floor concept.
UNIT 11: Types of room rates
UNIT 12: Basis for charging room rates.
UNIT 13: Meal plans ‐ Types, needs and use of such plans.
UNIT 14: Type of guests: FIT,
UNIT 15: Business travellers,
UNIT 16: GIT, Special Interest Tours, Domestic, foreign
PRINCIPLES OF MANAGEMENT (105)
UNIT I- Management: Importance – Definition NatureandScopeofManagement
Process – Role
and Functions of
a Manager – Levels of Management –
DevelopmentofScientificManagementandotherSchoolsofthoughtandapproach
es.
UNIT IIPlanning: Nature – Importance – Forms – Types – Steps in Planning –
Objectives – Policies – Procedures and Methods – Natures and Types of
Policies – Decision –making – Process of Decision – making – Types of
Decision.
UNIT III-Organisation: Types of Organisations – Organisation Structure –
Span of Control and Committees – Departmentalisation – Informal
Organisation.
UNIT IV-Authority – Delegation – Decentralisation – Difference between
Authority and Power – Responsibility – Recruitment – Sources, Selection,
Training
–
Direction
–
Nature
and
Purpose.
UNIT V-Co-ordination – Need, Type and Techniques and requisites for
excellent Co-ordination – Controlling – Meaning and Importance – Control
Process.
English-1(106)
UNIT 1: Grammar, Voice, Narration, Tenses, Correction of sentences, Singular,
Pleural, Genders, Do as directed involving ‘neither, nor’ ‘no sooner than’,
transformation of sentences.
UNIT 2: Essay writing (upto 500 words.),Topics to be given from current
events, social issues, Topics related to the hotel industry.
UNIT 3: Comprehension of an unseen passage.
UNIT 4: Paragraph writing,Expansion of a given idea, Expansion upto 250
words.
UNIT 5: Rapid reading,News paper Reading, Magazine Reading,Hotel Journal
Reading.
INDIAN CONSTITUTION, HUMAN RIGHTS AND ENVIRONMENTAL
STUDIES
BLOCK 1
UNIT -1
:
Meaning of the term Constitution, its importance, the
development of the Indian
Constitution.
 Objectives
 Introduction
 Meaning Of the term constitution
 Importance of the Constitution
 Development of the Constitution
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check Your Progress Exercises
UNIT - 2:
Reorganisation of States and National Integration
 Objectives
 Introduction
 Demand for Re-organization of States
 The States Reorganization Commission
 Arguments in Favourand against linguistic States
 National Integration
 Meaning
 Problems
 Solutions
 Let us Sum Up
 Key Words
 Some Useful Books
 Answer to Check Your Progress Exercises
UNIT - 3:
Framing of the Indian Constitution and Preamble
 Objectives
 Introduction
 Background
 Composition of the Constituent Assembly
 Election to the Constituent Assembly
 Status of the Assembly
 Committees of the Assembly
 Making of the Constitution
 Criticism of the Congress Party’s role in making the
constitution
 Appericiation of the Congress Party’s role
 Preamble
 Ideals of the Preamble
 Significance of the Preamble
 Let us Sum Up
 Key words
 Some Useful Books
 Answers to Check Your Progress Exercises
UNIT - 4:
Salient features of Indian Constitution, Procedures of amending
the Constitution and its limitations.
 Objectives
 Introduction
 Sources of the Constitution
 Salient Features
 Written Constitution
 Flexible Document
 Sovereign Democratic Republic
 A Welfrare State
 Federal System
 Parliamentary System
 Fundamental Rights
 Directive Principles
 Fundamental Duties
 Independent Judiciary
 Single Citizenship
 Universal Adult Franchise
 Secular State
 Emergency Provisions
 Federal Features
 Unitary Features
 Procedures of amending the Constitution and its
limitations
 By Simple Majority
 By Special Majority
 By Special Majority with the Actification of the States
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check Your Progress Exercises
UNIT - 5:
Fundamental Rights and Duties, Special Privileges for SC/STs,
Backward classes, Women, Children and religious and linguistic
minorities
 Objectives
 Introduction
 Historical Perspective
 Meaning of Fundamental Rights
 Nature of Fundamental Rights
 Fundamental Rights
 Right to Equity
 Right to Freedom
 Right against Exploitation
 Right to Religion
 Cultural and Educational Rights
 Right to Constitutional Remedies
 Fundamental Duties
 Special Privileges for S.C/S.T’sBackward
Classes,Women,Children and Religious and linguistic
Minorities
 Evaluation
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check Your progress Exercises
UNIT – 6: Directive Principles of State Policy, Values and Limitations,
Differences between Fundamental Rights and Directive Principles
of State Policy
 Objectives
 Introduction
 Historical Background
 Nature
 Classification of Directives
 Directives,Aiming at the establishment
 Directives relating to economic matters and
gandhian Principles
 Other Directives
 Sanctions to the Directives
 Values and Limitations
 Differences between Fundamental Rights and Directive
Principles of State Policy.
 Implementation
 Changing Scope of the Directive Principles of State policy.
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check Your Progress Exercises.
BLOCK 2
UNIT – 7: Union Parliament – Lok Sabha and Rajya Sabha
 Objectives
 Introduction
 Rajya Sabha
 Composition of Rajyasabha
 Qualification and Disqualifications
 Term of Rajya Sabha
 Powers and Functions of the Rajya Sabha
 Legislative Powers
 Executive Powers
 Powers equal with Lok Sabha
 Special Powers
 Lok Sabha
 Composition
 Term
 Qualification
 Powers and Functions
 Legislative Powers
 Financial Powers
 Executive Powers
 Miscellaneous Powers
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 8: President, Prime Minister and Council of Ministers
 Objectives
 Introduction
 Qualification,Election and term of office of the President
 Powers and Functions
 Prime Minister
 Appointment
 Power and Functions
 Council of Ministers
 Features of Council Minister
 Functions of Council of Ministers
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 9: Supreme Court and High Court
 Objectives
 Introduction
 Composition of Supreme Court
 Powers and Functions of Supreme Court
 Original Jurisdiction
 Appellate Jurisdiction
 Appeal by special leave
 Advisory jurisdiction
 Composition of High Court
 Powers and Functions of High Court
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 10: State Government – Legislature, Governor, Chief Minister and
Council of Ministers
 Objectives
 Introduction
 Composition of the Legislature
 Powers and Functions of Legislature
 Governor – Appointment
 Powers and Functions
 The Council of Ministers and the Chief Minister
 Composition of Council of Minister
 Powers and Functions of the Council of ministers
 The Chief Minister
 Appointment
 Powers and Functions
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 11: Indian Federalism and Political Parties
 Objectives
 Introduction
 Nature of Indian Federal System
 Indian Federal system – Constitutional determinants
 Unitary trends in Indian Federation – A Strong Central
Government
 Meaning and Nature of Political parties
 National Political Parties
 Regional Political Parties
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 12: Centre State Relations – Legislative, Administrative and Financial,
Adult Franchise
and Election Commission
 Objectives
 Introduction
 Legislative Relations between the union and the states
 Administrative Relations between the union and the
states
 Financial Relations between the union and the states
 Adult Franchise
 Merits
 Demerits
 Election Commission
 Compositions
 Powers and Functions
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
BLOCK – 3
UNIT – 13: Explains Meaning and Importance of human rights. Together it
also deals with Universal declaration of Human Rights.
 Objectives
 Introduction
 Meaning and Importance of Human Rights
 Universal Declaration of Human Rights
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 14: Development of human rights and fundamental rights. It also
explains International Law and Position of India in the
International Field.
 Objectives
 Introduction
 Development of Human Rights
 Fundamental Rights
 International Law and Position of India
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 15:
Social and gender discrimination, torcher and genocides and
about two human rights covenants.
 Objectives
 Introduction
 Social and gender discrimination in brief
 Torture as a Covenant
 Genocide as a convent
 Let us Sum Up
 Key Words
 Some Useful Books
 Answers to Check your Progress exercises.
UNIT – 16: European charter of Human Rights – Amnesty international.
 Objectives
 Introduction
 Amnesty International
 Let us sum up
 Key words
 Some useful books
 Answer to check your progress Exercises
UNIT - 17: People’s Union for Civil Liberty (PUCL) – People’s Union for
Democratic Rights (PUDR).
 Objectives
 Introduction
 PUCL and PUDR Today
 Organizational Structure of PUCL and PUDR
 Issues and Concerns
 Let us sum up
 Key words
 Some useful Books
 Answer ro check your Progrress exercises.
UNIT – 18: Human Rights Commission – Minorities Commission and
remedies against violations of human rights.
 Objectives
 Introduction
 Human Rights Commission : an overview
 Minorities Commission : an overview
 Remedies against violation of Human Rights
 Let us sum up
 Key Words
 Some Useful books
 Answers to check your Progress Exercises
BLOCK 4
UNIT – 19: Meaning, Scope and Importance of Environmental studies –
Components, physical or natural and cultural or man made
 Objectives
 Introduction
 Meaning
 Scope and Importance
 Components of environment
 Physical Components
 Cultural Components
 Let us sum up
 Key Words
 Some useful books
 Answers to check your progress exercises.
UNIT – 20: Concept of Ecology – Structure and functions of Eco system
 Objectives
 Introduction
 Concept of Ecology
 Structure of Ecosystem
 Functions of Ecosystem
 Let us sum up
 Key Words
 Some Useful Books
 Answers to Check your Progress Exercise
UNIT – 21: Biotic and abiotic factors- Environmental interactions
 Objectives
 Introduction
 Biotic Factors
 Abiotic factors
 Environmental Interactions
 Let us Sum up
 Key Words
 Some Useful Books
 Answers to check your Progress Exercises
UNIT – 22: Biological Resources – Plants, animals and micro-organism
 Objectives
 Introduction
 Biological Resources
 Plants
 Animals
 Micro Organisms
 Let us sum up
 Key words
 Some Useful books
 Answers to check your Progress Exercises
UNIT – 23: Social issues – Human population and environment
 Objectives
 Introduction
 Social Issues
 Human Population and environment
 Let us sum up
 Key Words
 Some Useful books
 Answers to check your Progress Exercises
UNIT – 24: Environmental Pollution – air, water, soil sound –conservation
and preservation of environment.
 Objectives
 Introduction
 Environmental Pollution – Definition and Meaning
 Types of Pollution
 Conservation and Preservation of Environment
 Let us sum up
 Key Words
 Some Useful books
 Answers to check your Progress Exercises
YEAR-2
Hotel HouseKeeping – II(201)
UNIT 1 :- Housekeeping Supervision,Importance of Inspection,Checklist for
Inspection, Typical Areas usually neglected where special attention is
required, Self Supervision Techniques for Cleaning Staff, Degree of Discretion
/ Delegation to Cleaning Staff
Unit 2 :- 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,Managing Inventory,Par level of linen, uniform, guest loan items,
machines & equipment, cleaning,supplies & guest supplies,Indenting from
stores.
UNIT-3 :- Cleaning Procedure & frequency schedules,GUEST ROOM,Prepare to
clean,Clean the guest room (bed making),Replenishment of Supplies &
linen,Inspection,Deep cleaning,Second service,Turn down service,PUBLIC
AREA,Lobby, Lounge, Corridors, Pool area, Elevators, Health club, F&B outlet,
Office,Areas, V.I.P Handling
UNIT- 4 :- Special Cleaning Programme,Daily, Weekly, Fortnightly and
Monthly Cleaning,Routine cleaning, spring cleaning, deep Cleaning.
UNIT-5 :- Floor Operations,Rules on the Guest Floor,Key Handling Procedure types of keys( grand master, floor master, sub master or section or pass key,
emergency key, room keys, offices and store keys),computerized key cards,
key control register- issuing, return, changing of lock, key,belts, unusual
occurrences,Cleaning of Different Types of Floor Surfaces,Special Services baby sitting, second service, freshen up service, valet service
UNIT-6 :- Care and Cleaning of Metals,Brass, Copper, Silver, EPNS, Bronze, Gun
Metal, Chromium pewter, Stainless Steel,Types of tarnish, cleaning agents and
methods used.
ACCOMMODATION OPERATION- I(202)
LAUNDRY- Commercial and On-site Laundry,Flow process of Industrial
Laundering-OPL,Stages in the Wash Cycle,Laundry Equipment and
Machines,Layout of the Laundry,Laundry Agents,Dry Cleaning, Guest
Laundry/Valet service,Stain removal
FLOWER ARRANGEMENT-Flower arrangement in Hotels,Equipment and
material required for flower arrangement,Conditioning of plant
material,Styles of flower arrangements,Principles of design as applied to
flower arrangement.
INDOOR PLANTS- Selection and care
ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENTReporting Staff placement ,Room Occupancy Report,Guest Room
Inspection,Entering Checklists, Floor Register, Work Orders, Log Sheet,Lost
and Found Register and Enquiry File,Maid’s Report and Housekeeper’s
Report, Handover Records,Guest’s Special Requests Register,Record of Special
Cleaning,Call Register,VIP Lists
INTER DEPARTMENTAL RELATIONSHIP- With Front Office,With
Maintenance,With Security, With Stores,With Accounts,With Personnel,Use of
Computers in House Keeping department
BASIC FOOD & BEVERAGE SERVICE-II(203)
Unit- 1
Floors/room service – meaning, full room service & partial room service,BF
service in rooms, tray and trolley set up,Lounge service- meaning,
organization of lounge service, after noon tea service,Menu for high tea & after
noon tea - cover laying for the above. Order of service, reception tea,service meaning & procedures.
Unit- 2
Checking system control & billing- introduction, types,Checking for wines
&other drinks, methods of bill settlement,Tobacco-important, tobacco, quality
of cigars & cigarettes served in hotels,Strength & size of cigars, service
methods.
Unit- 3
Alcoholic beverages - meaning, classification,Beer- manufacturing processes,
types, size of beer containers, beer mixed drinks,Spirit strength & spirit
strength calculation methods, Spirit production method,Whisky: production
of malt and grain whisky, styles of whisky,Brandy- types, production & styles
of cognac, Armagnac,Rum, gin, vodka - production & styles,Tequila &other
spirits: production & styles,Vermouth: meaning, types, production &
styles,Cidar & Perry: Production & styles,Aperitifs & digestives-meaning of
calvados, apple jack, Poire William, kirsch, silvovits,frambooise, marc.
Unit- 4
Liquers: Meaning, colour, flavour & country of origin,Wines - classification,
based on colour, content and taste,Name of grape varieties used in wine
production,Wine production: table wine production (red ,white,
rose),Sparkling wine production,Aromatised & herbal wines - meaning,
production,Factors influencing the quality of wine,Wines of France classification, important communes & their wines,Champagnes: Production
methods, styles, bottle size terms,Wines of Germany - classification of German
wines- wine producing regions, famous wines of Germany.
Unit- 5
Wines of Italy - classification of Italy wines - wine producing regions, famous
wines of Italy.Wines of South Africa, Wines of California, Wines of Australia,
Wines of Portugal & Spain- regions & famous wines.Wine production in India,
and famous wines, production & styles of port, sherry, marsala, madiera, wine
and food - wine served with courses, suggestion for wine and food
combination examples of wine served with: Shell fish, soups, pastas, fish, red
meat, white, sweets, cheese & desserts, cocktails: Meanings, types, points to
be observed while making cocktails. Recipes for whisky, rum, gin, vodka,
tequila, brandy, champagne based cocktails, mocktails: meaning &
recipes,Spirit coffee - meaning, preparation methods & examples,Beverage list
- meaning & importance, method &order of listing and pricing of beverages.
Bar designing: space requirements, bar counters, seating areas, bar stools,
lighting and interiors in bar, dispense bar: meaning, glass ware, equipments
used, garnishes &kitchen supplies. Stock taking of alcoholic beverages, bar
control.
CONTINENTAL FOOD AND BEVERAGES PRODUCTION(204)
(BALANCE THIS SYLLABUS)
FUNDAMENTAL OF TOURISM AND TOURISM PRODUCTS(205)
Unit – I Introduction: What is Tourism? Definitions and Concepts, tourist
destination, services and industry, definition and historical
development, Past to 2nd world war, recent and current 1945–2002,
Future from 2002 onwards. General Tourism Trends. Types of
Tourists, Visitor, Traveller, and Excursionist–Definition and
differentiation. Tourism, recreation and leisure, their inter–
relationships.
Unit – II Tourism Products & Attraction: Nature, Characteristics and
Components of Tourism Industry. Why it is different from other
types of consumer product? Elements and characteristics of tourism
products. Tourism product production system, Tourism Product Life
Cycle, typology of tourism products.
Unit –III Types and Forms of Tourism: Inter–regional and intra–regional
tourism, inbound and outbound tourism, domestic, international
tourism. Forms of Tourism: religious, historical, social, adventure,
health, business, conferences, conventions, incentives, sports and
adventure, senior tourism, special interest tourism like culture or
nature oriented, ethnic or ‘roots’ tourism and VFR.
Unit – IV Tourist Transportation: Air transportation: The airline
industry present policies, practices. Functioning of Indian carriers.
Air Corporation Act, Air charters.
Surface Transport: Rent-a-car Scheme and Coach-Bus Tour, Fare
Calculation. Transport & Insurance documents, All-India Permits
Rail Transport: Major Railway Systems of World, (Euro Rail and
Amtrak) General information about Indian Railways, Types of rail
tours in India:, Place-on-Wheels and Royal Orient, Deccan Odessy,
Toy Trains. Indrail Pass.
Water Transport: Historical past, cruise ships, ferries, hovercrafts,
river and canal boats, Fly-cruise.
Unit – V A study of International Tourism Organisations: Origin, location
and functions of WTO, IATA, PATA, ASTA, UFTAA, and ICAO.
COMMUNICATIVE ENGLISH(206)
UNIT 1: Language and communication: Need, purpose, nature.
UNIT 2: Models Process of communication and various factors of
communication Barriers
tocommunication
and
overcoming
these
barriers Non‐verbal communication.
UNIT 3: Signs, symbols and body language.
UNIT 4: Language as a sign system,eye‐contact.
UNIT 5: Facial expressions and posture.
UNIT 6: Communication in Hospitality organisation and its effects on
performance.
UNIT 7: Remedial English: Common errors and their correction in English
usage with emphasis onconcord.
UNIT 8: Tense sequence.
UNIT 9: Use of prepositions.
UNIT 10: Phrasal verbs.
UNIT 11: Reference and dictionary skills.
UNIT 12: Linkers and cohesive device.
UNIT 13: Expressing the same idea/thought unit in different ways
UNIT 14: Skills of written English: Note making and developing notes into
drafts ‐ rewriting of drafts.
UNIT 15: The use of cohesive Devices, Correspondence : letters to editor and
write ups concerning
event management (publicity materials, handouts, posters and information,
flow charts).UNIT 16: Writing bio‐data, applications, complaint ,Precis writing,
Writing reports (factual record ofincident / data), log book writing
UNIT 17: Oral skills (listening and speaking) for effective communication:
Note taking.
UNIT 18: Preparing summaries and abstracts for oral presentation.
UNIT 19: Restaurant and Hotel English, polite and effective enquiries and
responses
UNIT 20: Addressing a group: Essential qualities of a good speaker and
listener audience analysis.
UNIT 21: Defining purpose of a speech, organizing the ideas and delivering
the speech.
UNIT 22: Pronunciations.
UNIT 23: Stress, accent, common phonetic difficulties.
UNIT 24: Use of telephone.
Environmental studies (207)
Unit 1 Introduction
Concept of Environmental Education. Nature & Scope of Environmental
Education.Importance of Environmental Education. Balance of Environment.
Unit 2 Environmental Pollution
Introduction of environmental Pollution.Types of Pollution – Radio active
pollution. Solid wastePollution, Air pollution, water pollution. Causes of
Pollution.Advances in Pollution control Technology.
Unit 3 Environmental Health and Safety
Concept of safety, health and environment Diseases through pollution.
Management to control diseases.Environmental Health & Human Society.
Unit4 Ecosystem
Definition, structure, type, dynamics, primary and secondary productivity, C3
and C4 pathways and significance; Trophic level and population stability;
Food chain, food web, Ecological pyramids, Energy and nutrient flow through
ecosystem Different kinds of ecosystems - forest, grassland, wetland, pond
and river ecosystems
YEAR-3
Specialized Food service(301)
(Balance this syllabus)
HOTEL & TOURISM INFORMATION MANAGEMENT(302)
Hotel Management:
Unit – I Origin and Expansion: Conversion of Tavern; Inns, Chalets and
places into hotels, creation of private, Public and multinational
hotel chains in India. Regional, National and International Hotel
Associations and their operation.
Unit – II Departments of hotel: Front Office, House Keeping, Food and
Beverage, Personnel and Accounts. Role and functions of different
departments.
Unit – III Requirements and Procedure for Constructing Classified Hotel:
Prescribed application form for approval of Hotel Projects.
Regulatory conditions and Guide lines for approval of Hotel Projects.
Star categorisation, sources of Finance, Incentives and subsidy
extended to Hotels in Tourist areas, and Tourist Backward areas.
Hotel Related technical words.
Resort Management:
Unit – IV Resort Concept: Characteristics of Resort Management as opposed
to Hotel Management, Historical Perspective, Indian Scenario.
Unit – V Resort Planning: Preliminary Consideration in Resort Planning and
Development and Phases of Resort Planning and Development.
Trends and factors in Developed Tourist Markets leading to growth
of Resort Concept. Factors affecting rate. Basic Elements of a Resort
Complex: Loading facilities, landscaping, Dinning and drinking
facilities, Family Oriented Services, shops and services,
Entertainment; Use of Community Resources.
Unit – VI Resort Management: Resort Management and Sales Promotion:
Research and Analysis: The environment, current market, properly
analysis, Market segmentation and potential guest markets, Tools of
marketing, Advertising, Promotion and Publicity.
FOOD MICRO BIOLOGY AND NUTRITION(303)
UNITS :• Introduction to Microbiology.
• Classification of Microbes (fungi, bacteria, yeast, mold)
• Effect of Heating- growth curve of microbial cells, thermal death timepasteurization, sterilization
and disaffection and heat resistance
• Food production based on microbiology-small scale fermentation- idli,
dhokla, naan, bhaturas,
yogurt, pickles.
• Industrial Preparation- cheese, vinegar, bread, alcoholic beverages.
Preservation and
spoilageasepsis, removal, anaerobic, high temp., low temp. , drying,
preservatives, radiation.
• Contamination of cereal and cereal products
• Preservation of vegetables and fruits
• Food spoilage- meat, fish, egg, milk, milk products
• Kinds of food products and canned food.
• Food, nutrition, nutrients.
• Food groups
• Food production and consumption trends of India
• Food constituents and carbohydrates, proteins, fat, vitamin and minerals.
Sources and Requirements
• Post harvest technology: Perishable and Semi-Perishable Food Products.
• Food adulteration.
• Food laws
FRONT OFFICE MANAGEMENT(304)
PLANNING
&
EVALUATING
FRONT
OFFICE
OPERATIONSForecasting techniques,Forecasting Room availability,Useful forecasting
data,% of walking,% of overstaying,% of under stay,Forecast formula,Sample
forecast forms
BUDGETING-Making of front office budget B. Factors affecting budget
planning,Capital, operation budget for front office,Refining
budgets,Forecasting room revenue
COMPUTER APPLICATION IN FRONT OFFICE OPERATIONFidelio / IDS / Shawman,Amadeus
FRENCH-Conversation with guests, Providing information to guest about the
hotel, city, sight seeing, car,rentals, historical places, banks, airlines, travel
agents, shopping centers and worship places etc,Departure (Cashier, Bills
Section and Bell Desk)
YIELD MANAGEMENT-Concept and importance,Applicability to rooms
division,Capacity,
management,Discount
allocation,Duration
control,Measurement yield,Potential high and low, demand tactics,Yield
management software,Yield management team
HOTEL LAW(305)
Unit-1
Introduction to law,Registration & approval of hotel & restaurants,Bar
licenses
Unit-2
Catering establishment act 1958- Registration of catering establishmentInterval for rest-,Payments of wages- Notice of Discharge on dismissalRenewal of Registration Certificates-,National and Festival Holidays- DisplaysMaintenance of Registers, records- uniforms.
Unit- 3
Fixing up Fair rents- lien of Innkeeper, features of Tamilnadu Tax on Luxury
Act 1981,Insurance Act- General Insurance, Fire Insurance
Unit- 4
Prevention of food Adulteration Act- Definition- Powers and Duties of food
and Inspectors,Food Standards- MPO, FPO, ISI, AGMARK
Unit- 5
Labour Laws,Employees Provident Fund Act,nutrition and its effect on
health,Out come :-The student will understand the correlation between food
microbiology, its importance and nutrition.
UNITS :6Introduction to Microbiology,Classification of Microbes (fungi, bacteria, yeast,
mold),Effect of Heating growth curve of microbial cells, thermal death timepasteurization, sterilization and disaffection and heat resistance,Food
production based on microbiology-small scale fermentation- idli, dhokla,
naan, bhaturas, yogurt, pickles,Industrial Preparation- cheese, vinegar, bread,
alcoholic beverages. Preservation and spoilageasepsis, removal, anaerobic,
high temp., low temp. , drying, preservatives, radiation, Contamination of
cereal and cereal products,Preservation of vegetables and fruits,Food
spoilage- meat, fish, egg, milk, milk products,Kinds of food products and
canned food,Food, nutrition, nutrients,Food groups,Food production and
consumption trends of India,Food constituents and carbohydrates, proteins,
fat, vitamin and minerals. Sources and Requirements,Post harvest technology:
Perishable and Semi-Perishable Food Products,Food adulteration,Food laws