Scheme - G (HM) CODE : HM DURATION OF COURSE : 6 SEMESTERS WITH EFFECT FROM 2014-15 SEMESTER : THIRD...

w. e. f. Academic Year 2014-15 ‘G’ Scheme

MSBTE - Final Copy Dt. 11/12/2014 1

MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION, MUMBAI TEACHING AND EXAMINATION SCHEME FOR POST H.S.C. DIPLOMA COURSES

COURSE NAME : DIPLOMA IN HOTEL MANAGEMENT & CATERING TECHNOLOGY COURSE CODE : HM DURATION OF COURSE : 6 SEMESTERS WITH EFFECT FROM 2014-15 SEMESTER : THIRD DURATION : 16 WEEKS PATTERN : FULL TIME - SEMESTER SCHEME : G

SR. NO. SUBJECT TITLE Abbrev

iation SUB

CODE

TEACHING SCHEME

EXAMINATION SCHEME SW

(19300) PAPER HRS.

TH (1) PR (4) OR (8) TW (9) TH TU PR Max Min Max Min Max Min Max Min

1 Environmental Studies $ ESC 17401 01 -- 02 01 50*# 20 -- -- -- -- 25@ 10

50

2 Food Production Operations FPO 19311 02 -- 08 03 100 40 50# 20 -- -- 25@ 10 3 Food & Beverage Operations FBO 19312 03 -- 04 03 100 40 50# 20 -- -- 25@ 10 4 Rooms Division Operations RDO 19313 03 -- 02 03 100 40 50# 20 -- -- 25@ 10 5 Basic Hotel Accounting BHA 19314 03 -- -- 03 100 40 -- -- -- -- 25@ 10

6 Human Resources and Hotel Law HRM 19315 03 -- -- 03 100 40 -- -- -- -- -- --

7 Business Communications BCM 19038 01 -- 01 -- -- -- -- -- 50# 20 25@ 10 TOTAL 16 -- 17 -- 550 -- 150 -- 50 -- 150 -- 50

Student Contact Hours Per Week: 33 Hrs. THEORY AND PRACTICAL PERIODS OF 60 MINUTES EACH. Total Marks : 950 @ Internal Assessment, # External Assessment, $ - Common to All Conventional Diploma, No Theory Examination. Abbreviations: TH-Theory, TU- Tutorial, PR-Practical, OR-Oral, TW- Termwork, SW- Sessional Work. Conduct two class tests each of 25 marks for each theory subject. Sum of the total test marks of all subjects is to be converted out of 50 marks

as sessional work (SW). Progressive evaluation is to be done by subject teacher as per the prevailing curriculum implementation and assessment norms. Code number for TH, PR, OR and TW are to be given as suffix 1, 4, 8, 9 respectively to the subject code.


MSBTE - Final Copy Dt. 11/12/2014 2

MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION, MUMBAI TEACHING AND EXAMINATION SCHEME FOR POST H.S.C. DIPLOMA COURSES

COURSE NAME : DIPLOMA IN HOTEL MANAGEMENT & CATERING TECHNOLOGY COURSE CODE : HM DURATION OF COURSE : 6 SEMESTERS WITH EFFECT FROM 2014-15 SEMESTER : FOURTH DURATION : 16 WEEKS PATTERN : FULL TIME - SEMESTER SCHEME : G

SR. NO. SUBJECT TITLE Abbrev

iation SUB

CODE

TEACHING SCHEME

EXAMINATION SCHEME SW

(19400) PAPER HRS.

TH (1) PR (4) OR (8) TW (9) TH TU PR Max Min Max Min Max Min Max Min

1 Industrial Training ITR 19058 -- -- 48 -- -- -- -- -- 100# 40 200@ 80 --

TOTAL -- -- 48 -- -- -- -- -- 100 -- 200 -- -- Student Contact Hours Per Week: 48 Hrs. THEORY AND PRACTICAL PERIODS OF 60 MINUTES EACH. Total Marks : 300 @ Internal Assessment, # External Assessment, $ - Common to All Conventional Diploma, No Theory Examination. Abbreviations: TH-Theory, TU- Tutorial, PR-Practical, OR-Oral, TW- Termwork, SW- Sessional Work Conduct two class tests each of 25 marks for each theory subject. Sum of the total test marks of all subjects is to be converted out of 50 marks as

sessional work (SW). Progressive evaluation is to be done by subject teacher as per the prevailing curriculum implementation and assessment norms Code number for TH, PR, OR and TW are to be given as suffix 1, 4, 8, 9 respectively to the subject code.


MSBTE - Final Copy Dt. 11/12/2014 17401 HM3 3

Course Name : All Branches of Diploma in Engineering & Technology

Course Code : AE/CE/CM/CO/CR/CS/CW/DE/EE/EP/IF/EJ/EN/ET/EV/EX/IC/IE/IS/ME/

MU/PG/PT/PS/CD/CV/ED/EI/FE/IU/MH/MI/DC/TC/TX/AU/FG/AA/DD/GT/

ML/FC/PN/PC/SC/TR Sixth for PC

Semester : Third

Subject Title : Environmental Studies

Subject Code : 17401

Teaching and Examination Scheme:

Teaching Scheme Examination Scheme

TH TU PR PAPER HRS TH PR OR TW TOTAL

01 -- 02 01 50#* -- -- 25@ 75

#* Online Theory Examination NOTE:

Two tests each of 25 marks to be conducted as per the schedule given by MSBTE.

Total of tests marks for all theory subjects are to be converted out of 50 and to be

entered in mark sheet under the head Sessional Work (SW).

Rationale: Environment essentially comprises of our living ambience, which gives us the zest and

verve in all our activities. The turn of the twentieth century saw the gradual onset of its degradation by our callous deeds without any concern for the well being of our surrounding. We are today facing a grave environmental crisis. The unceasing industrial growth and economic development of the last 300 years or so have resulted in huge ecological problems such as

Overexploitation of natural resources, degraded land, disappearing forests, endangered species, dangerous toxins, global warming etc.

It is therefore necessary to study environmental issues to realize how human activities affect the environment and what could be possible remedies or precautions which need to be taken to protect the environment.

The curriculum covers the aspects about environment such as Environment and Ecology, Environmental impacts on human activities, Water resources and water quality, Mineral resources and mining, Forests, etc. General Objectives: The student will be able to,

1. Understand importance of environment 2. Know key issues about environment 3. Understands the reasons for environment degradation 4. Know aspects about improvement methods 5. Know initiatives taken by the world bodies to restrict and reduce degradation



Learning Structure: Applications Procedure Principles Concept Fact

Awareness amongst the society, about Environmental aspects, pollution control, conservation of resources and biodiversity. Concept of Carbon credit and its importance

Methods to find component of force and resultant of forces

Natural resources such as Forest, Water, Food, Energy

Sources, effects, prevention

Threats, Conservation

Principle of Ecosystem,

Conservation of Natural Resources, Classification

Classification of pollution

Conservation of Biodiversity

Environment, Ecosystem

Natural Resources

Pollution, Pollution Control

Biodiversity

Natural Resources, Biodiversity, Environmental Pollution, Carbon Credit,

Ecosystem



Theory:

Topic and Contents Hours Marks Topic 1: Nature of Environmental Studies Specific Objectives: Define the terms related to Environmental Studies State importance of awareness about environment in general public

Contents: Definition, Scope and Importance of the environmental studies Importance of the studies irrespective of course Need for creating public awareness about environmental issues

01 04

Topic 2: Natural Resources and Associated Problems Specific Objectives: Define natural resources and identify problems associated with them Identify uses and their overexploitation Identify alternate resources and their importance for environment

Contents: 2.1 Renewable and Non renewable resources

Definition Associated problems

2.2 Forest Resources General description of forest resources Functions and benefits of forest resources Effects on environment due to deforestation, Timber extraction,

Building of dams, waterways etc. 2.3 Water Resources

Hydrosphere: Different sources of water Use and overexploitation of surface and ground water Effect of floods, draught, dams etc. on water resources and

community 2.4 Mineral Resources:

Categories of mineral resources Basics of mining activities Mine safety Effect of mining on environment

2.5 Food Resources: Food for all Effects of modern agriculture World food problem

04 10

Topic 3. Ecosystems Concept of Ecosystem Structure and functions of ecosystem Energy flow in ecosystem Major ecosystems in the world

01 04

Topic 4. Biodiversity and Its Conservation Definition of Biodiversity Levels of biodiversity Value of biodiversity Threats to biodiversity Conservation of biodiversity

02 06



Topic 5. Environmental Pollution Definition Air pollution: Definition, Classification, sources, effects, prevention Water Pollution: Definition, Classification, sources, effects,

prevention Soil Pollution: Definition, sources, effects, prevention Noise Pollution: Definition, sources, effects, prevention

03 08

Topic 6. Social Issues and Environment Concept of development, sustainable development Water conservation, Watershed management, Rain water

harvesting: Definition, Methods and Benefits Climate Change, Global warming, Acid rain, Ozone Layer

Depletion, Nuclear Accidents and Holocaust: Basic concepts and their effect on climate

Concept of Carbon Credits and its advantages

03 10

Topic 7. Environmental Protection Brief description of the following acts and their provisions:

Environmental Protection Act Air (Prevention and Control of Pollution) Act Water (Prevention and Control of Pollution) Act Wildlife Protection Act Forest Conservation Act

Population Growth: Aspects, importance and effect on environment

Human Health and Human Rights

02 08

Total 16 50 Practical: Skills to be developed: Intellectual Skills:

1. Collection of information, data 2. Analysis of data 3. Report writing

Motor Skills:

1. Presentation Skills 2. Use of multi media

List of Projects: Note: Any one project of the following:

1. Visit to a local area to document environmental assets such as river / forest / grassland / hill / mountain

2. Visit to a local polluted site: Urban/Rural/Industrial/Agricultural 3. Study of common plants, insects, birds 4. Study of simple ecosystems of ponds, river, hill slopes etc

Prepare a project report on the findings of the visit illustrating environment related facts, analysis and conclusion. Also suggest remedies to improve environment.



Learning Resources: Books: Sr. No. Author Title Publisher

01 Anindita Basak Environmental Studies Pearson Education

02 R. Rajgopalan Environmental Studies from Crises to Cure Oxford University Press

03 Dr. R. J. Ranjit Daniels, Dr. Jagdish Krishnaswamy Environmental Studies Wiley India



Course Name : Diploma in Hotel Management and Catering Technology.

Course Code : HM

Semester : Third

Subject Title : Food Production Operations




TH TU PR PAPER HRS. TH PR OR TW TOTAL

02 -- 08 03 100 50# -- 25@ 175

NOTE:




Rational:

The subject intends to develop knowledge & skills required for the Indian Regional cuisine

& larder work with special emphasis on operational techniques practiced in quantity food

production. This will help students to produce bulk quantity. Which will be useful in Catering

business.

Objectives: Student will be able to

1. Develop knowledge & interest in the Indian regional food production.

2. Know different equipment used in bulk cooking.

3. Know how to purchase, store & use various commodities in quantity cookery.

4. Understand basic skills required in the food production



Learning Structure: Application Procedure Principals Concepts Facts

Follow recipes to prepare Indian Dishes for bulk quantity

Follow Procedures of menu planning and indenting

Use appropriate technique of use for equipments

Knowledge of Indian Dishes with blend of spices used in various regions

Understanding Principals of Menu Planning, Indenting, menu engineering for Bulk production

Principles of Kitchen planning and placement of equipments in QFP

Recipe balancing

Organisational catering

Layout of quantity food production QFD Area

Ingredients

Menu and requisition forms

Equipments

Develop the ability to prepare and present Indian Food in Bulk



Contents: Theory

Topic and Contents Hrs. Marks Topic 1: Equipment Care and Handling Specific Objectives: Classify the equipments required for mass/volume feeding List the points for taking care and maintenance of various

equipments Give capacities for the equipments.

Contents 1.1 Equipment require for mass/ volume feeding:

Classification of equipments and examples i) Mixer, ii) Grinder, iii) Gas Burner, iv) Oven, v) Griller, vi)

Knives, vii) Chopper, viii) Peeler, ix) Bakery tools, x) Char grillers, xi) Dough mixer, xii) Potato Peeler, xiii) Brat Pan, xiv)Buck Boiler, xv) Steamer, xvi) Walk in cooler, xvii) Tandoor, xviii) Deep Freezers, xix) Storage and Receiving Quays, xx) Griddle Plate

1.2 Care and maintenance of Equipments Modern development in equipments. Methods of cleaning and maintenance Manufacturers address & Estimated cost of equipments

04 10

Topic 2: Quantity Kitchen Planning and stores Specific Objectives: Enumerate the principals and planning points for quantity food

production List the factors for kitchen stores planning and layout Content: 2.1 Quantity Kitchen Planning: 12 Marks Types of Kitchen(Layouts)eg.5 star,3 and 2 star category hotel kitchen,

institute kitchen, fast food outlet etc. Principle and Planning for quantity food production with

Space allocation Equipment allocation Staffing

2.2 Kitchen Stores 12 Marks

Principle of storage Type of storage Layout Of dry & cold room

08 24



Topic 3: Indenting and Menu Planning Specific Objectives: Learn the principals of Volume Feeding and Menu planning Understand Menu Engineering Content: 3.1 Indenting 10 Marks

Principle of volume feeding Portion size and various items for different types of volume feeding Modifying recipe for indenting for large scale Practical difficulties while indenting for volume feeding

3.2 Menu Planning: 12 Marks Principles of Menu Planning(revenue generation/non revenue

generation) Points to consider in menu planning for various volumefeeding outlets:

Institutional catering Theme Dinner Industrial catering Transport: Cruise, Airline, Railway Hospital Out door parties Contract catering

3.3 Menu Engineering Definition Principals of menu Engineering Menu Design

06 22

Topic 4: Basic Masala Used in Indian Cookery: Specific Objectives: Understand the basic gravies and masalas. Learn the use of basic Indian gravies. Content: 4.1 Basic Masala Used in Indian cookery:

Blending of spices and masala Different types of masalas Types of regional masalas

4.2 Basic Indian gravies: with 10 dishes of examples White Red Brown Green Kadhai / Makhani

04 10



Topic 5: Regional Cuisine Specific Objectives: Get acquainted with the heritage of Indian cuisine Give an account of various regional cuisines and its specialities Able to explain the cooking methods and basic preparations for the

regional cuisines. Content: 5.1 Introduction to regional Indian cuisine 5.2 Heritage of Indian cuisine 5.3 States: Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir,

Kerala, Madhya Pradesh, Maharashtra, Punjab, Rajasthan, Tamil Nadu, Uttar Pradesh

5.4 Communities: Paresee, Chettinad, Lucknowi, Avadhi,Malbari, Mangalorean, Syrian Chritian, Bohari

Cuisines of different states / regions /communities and its highlight to be discussed as under: Geographic location Historical background Seasonal availability Special equipment & Utensils Staple Diet / Festival related with food Accompaniments & Garnishes

08 24

Topic6.Indian Culinary Terms Specific Objectives: List and explain the Indian culinary terms used in regional cuisine Contents:

Culinary terms used in: Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, Punjab, Rajasthan, Tamil Nadu, Uttar Pradesh

02 10

1.Amriti 2.Baffad 3.Balushahi 4.Basundi 5.Bhatura 6.Bhujjia, 7.Biryani, 8.Bonda, 9.Cheela 10.Dhahi bhalla, 11.Dhansak, 12.Doodhpak, 13.Dosa 14.Dum pukth,, 15.Gaujas, 16.Gustaba 17.Halwa 18.Kalia 19.Kesari 20.Khorma

21.Loochi 22.Moilee 23.Nan 24.Neera 25.Pachadi 26.Payassam

27.Quabarga 28.Rabri 29.Rasam 30.Rasgulla 31.Rista 32.Rogan josh 33.Sambar 34Sandesh 35.Shrikhand 36.Uppuma 37.Vindaloo 38.Wada 39.Wark 40.Zarda

Other culinary terms important to the respective regions should be taught and explained

Total 32 100



Skills to be Developed Intellectual skills:

1. Identify equipment required 2. Decide the quantity of material to be used for food production 3. Decide the texture

Motor Skills;

1. Use proper utensils and equipment 2. Handle the material carefully 3. Measure and take raw material as per the requirement

Practicals:

1) Each institute will prepare their own menus as per the pattern given below. Popular dishes served in Indian restaurants may be included in the menu.

2) Knowledge of Basic masalas to be applied while preparing Indian Regional Dishes Note: Practical Exam: Student should perform individually and not in groups in the final exam Batch Size: 20 students per batch

List of Practicals:

Sr. No. State No of

Menu Minimum

Dishes 1 Andra Pradesh/Hyderabadi 2 10 2 Bengal and North eastern states 3 15 3 Goa 1 6 4 Gujrati/Bohri/Parsi 3 18 5 Karnataka/ Karwar 2 10 6 Kashmir 1 8 7 Kerela 2 12 8 Madhya Pradesh 1 5 9 Maharashtra/ malwani 2 10 10 Punjab 2 12 11 Rajasthan 2 10 12 Tamilnadu/ Chettinad 2 12 13 Uttar Pradesh/Dum/Avadh/Luckhnavi 4 20

List of equipments: (as per standards) Sr. No Equipments & Tools Numbers

1. Food pattisaries work table 10 2. Four gas burner range 10 3. Gas tandoor 2 4. Sandwich toaster 4 5. Hot plate 1 6. Electric salamander 1 7. Food processors 5 8. Hand Mixie 5 9. Microwave ovens 4



10. Pasta making machine 1 11. Dish washing machine 1 12. Chapati making machine 1 13. Vertical chest freezer 1 14 Deep fat fryer 2 15 Two deck electric oven 1 16 Tilting pan 1 17 Gas Burners large 2 18 Gas Burners medium 6 19 Hot air oven 1 20 Electric mixer 5 21 Wet grinder 1 22 Refrigerator 360L 2 23 Cooking ranges for quantity cooking 2 24 Pressure cookers 5 L 2 25 Pressure cookers 3 L 10 26 Pressure cookers 1 L 20 27 Chemical balance 4 28 Idli steamer 2 29 Colander 30

30 Basic utensils and tool set required on each working table* One for each table

31 Baking tray,bread tins,cake tins,pie tins,mousse moulds,etc 30 each for a batch

* Basic utensils and tool set required for Quantity cooking on each working table for a group of Four Sr. no Particulars Numbers 1 Large plate for kneading dough 2 2 Deep Frying pans large 2 3 Shallow frying pan 24 Pots with lids( large, medium, small) 2 each 5 Plates 4 6 Ladles 3 7 Flat spoon 1 8 Perforated spoon 1 9 Tongs 1 10 Gripper 1 11 Fibre chopping boards 1 12 Sauce pans 2 13 Mixing bowls 3 14 Trays 2 15 Sieve 1 16 strainers 1 17 Rolling pin 1 18 Presentation set 119 Bowls 2 20 Individual Kitchen Kit** 1/student **Individual kitchen kit

1. AP knife 1



2. Bread Knife1 3. Rubber Spatula 1 4. Wooden Spoon 1 5. Peeler 1 6. Wire Whisk 1 7. Egg beater 1 8. Plastic Dough cutter 1 9. Measuring glass 1 10. Measuring Cups 4 11. Measuring Spoons 4 12. Palate Knife 1 13. Piping bag 1 (with 5 nozzles)

Learning Resources: Journals and magazines: Asian Hotel Times Food Hospitality World Express Hotelier & Caterer Food and Beverage news Express Hospitality Clean and hygiene

References: Books:

Author Titles Edition Year of Publication Publishers and Address

Thangam E. Philip

Modern Cookery for teaching & Trade Vol I and II

6th 2010 Orient Black Swan Pvt. Ltd,

Hyderabad

Arora Krishna Theory of Cookery 6th 2008

Frank Brothers and co. 4675-A, ansari rd,21, darya ganj New Delhi 110006

Bali Parvinder S.

Food production Operations

1st 2009

Oxford University Press, YMCA Library bldg, 1, Jaisingh Rd, New Delhi 110001

Wayne Gisslen Professional cooking

5th 2003 John Wiley and Sons, 605, Third avenue, New York

Wayne Gisslen Professional Baking -- 2009 John Wiley and Sons, 605,

Third avenue, New YorkJ. Inder Kalra and Pradeep das Gupta

Prashad Cooking with Indian masters

-- 1986 Allied Publishers Ltd. New Delhi



Course Name : Diploma in Hotel Management and Catering Technology

Course Code : HM

Semester : Third

Subject Title : Food & Beverage Operations





03 -- 04 03 100 50# -- 25@ 175

NOTE:




Rationale:

The subject aims at developing widespread knowledge of wines & spirit. The student will

be able to understand its manufacturing process and application in the hospitality industry. To

develop skills and techniques in the operational activities of food and beverage service particularly

in relation in wines, beers and spirits and other alcoholic beverages.

Objectives:

The Students will be able to:

1. Understand the importance of alcoholic beverages and nonalcoholic beverages used in the

service industry.

2. Familiarize with the different types of the alcoholic & non alcoholic beverages.

3. Develop the professional skills to identify different types wines, spirits.

4. Develop service skills required for service of alcoholic beverages.

5. Understand the manufacturing process of wines & spirits.



Learning Structure: Application Procedure Principle Concepts Facts

Ability to use proper practices of Food & Beverage operation for effective Service

Understanding the function & planning, menus/wines accordingly for efficient food & service Beverage. operation

To understand the procedure and technique of making alcoholic beverages and non –alcoholic beverage for effective food & beverage

To know uses of each equipment for efficient service of food & beverage operation

Principles of selecting wines along with food

Alcoholic and beverages

To know the tableware

Concept of menu/beverage list designing along with wines

To know various types of beverages

For Smooth and efficient service of beverages

Menu Cards/wine list

Classification of beverages

Glassware



Contents: Theory

Topic Hours MarksTopic 1: Introduction to Alcoholic Beverages. Specific Objective: To write down the Introduction, History, definition of alcoholic

beverages. To classify the alcoholic beverages. To define wine& explain the Definition, Characteristics of different

types of wine. Classify wines. Able to understand steps involved in wine making process. Able to pair wine along with different courses. Able to read and understand wine labelterms.

1.1 Definition of alcoholic beverages 1.2 Classification of alcoholic beverages. 1.3 Introduction to wines. 1.4 Definition of wines, Types of grapes. 1.5 Classification of Table wines. Types of wines – Still, Aromatized, Fortified, Sparkling. 1.6 Manufacturing process of Table wines. 1.7 Food and wine Harmony 1.8 storage of wines &Recognition of wine labels.( France, Italy )

09 20

Topic 2: Wines of France. Specific Objective: To write down the Introduction, History, Evolution, Current Status of

hotel Industry in India. To Classify the French wines as per the French laws. To list important wine producing districts of France. To write down the Introduction, History of champagne. To explain different types of champagne. To understand the steps involved in making of champagne. List well-known brands of champagne

2.1 Introduction. 2.2 Wine laws of France. 2.3 Wine Producing districts with famous wines. 2.4 Shippers 2.5 Champagne. 2.6 Introduction & brief history. 2.7 Manufacturing process of Champagne. 2.8 Types of champagne/ 2.9 Brands & shippers, Bottle sizes, Label Terms.

08

16

Topic 3: Wines from other regions Specific Objective: To write down introduction, grading, Wine producing district of Italy,

Spain & Portugal. To enlist the shippers of wines of Italy, Spain & Portugal. To enlist & explain new world Wines.

WINES OF ITALY

09

16



3.1 Introduction. 3.2 Grading of Italian Wines. 3.3 Wine Producing regions with famous wines. 3.4 Shippers WINES OF SPAIN 3.5 Introduction. 3.6 Grading of Spain Wines. 3.7 Wine Producing districts with famous wines. 3.8 shippers WINES OF PORTUGAL 3.9 Introduction. 3.10 Grading of Portugal Wines. 3.11 Wine Producing regions with famous wines. 3.12 Shippers NEW WORLD WINES. Introduction and Brand names Topic 4: Introduction to Spirits. Specific Objective: To write down the Introduction, definition of spirit. To describe the steps involved in manufacturing of spirits. understand the processes (historic and current) for making alcohol To define proof and calculate the proof of different spirit. To define whiskey and classify them according to countries. To describe the steps in whiskey making. Enlist brands of well-known whisky.

4.1 Introduction and Definition 4.2 Method of Production of spirit. 4.3 Distillation Pot and Patent still method 4.4 Define Proof (American Proof ,Gay Lussac, British proof) 4.5 Whiskey – 4.6 Whiskey producing countries 4.7 Manufacturing process 4.8 Types of whiskies 4.9 Brand names

10

20

Topic 5: VODKA and GIN Specific Objective: To define and list vodka and gin producing countries. To explain different types of vodka and gin To describe the steps involved in manufacturing of vodka and gin. Enlist well-known brands of vodka and gin with their origin.

VODKA 5.1 Vodka producing countries 5.2 Manufacturing process 5.3 Types of vodka 5.4 Brand names GIN 5.5 Gin producing countries 5.6 Manufacturing process 5.7 Types of gin 5.8 Brand names

06 14



Topic 6. BRANDY AND RUM Specific Objective: To define and list brandy and rum producing countries. To explain different types of brandy and rum. To describe the steps involved in manufacturing of brandy and rum. Enlist well-known brands of brandy and rum with their origin.

BRANDY 6.1 Brandy producing countries 6.2 Manufacturing process 6.3 Types of brandies 6.4 Brand names RUM 6.5 Rum producing countries 6.6 Manufacturing process 6.7 Types of Rum 6.8 Brand names 6.9 Other famous spirits.- tequila, arrack, aquavit, marc ,grappa, absinthe,

schnapps, quetsch, Mirabelle, slivovitz, calvados

06 14

Total 48 100 Note: GLOSSARY OF TERMS Students should be familiar with the Glossary of Terms pertaining to above mentioned topics

List of Practicals Practical: Skill to be developed: Intellectual Skill:

1. Communication Skill 2. Listening Skill 3. Beverages-wines and spirits 4. Taking guest’s orders 5. Advice about food and wines to customer 6. Serving temperature and appropriate selection of glassware

Motor Skills:

1. Noting correct order 2. Use of Service Trays and salvers 3. Using various types of Table wares and glassware for service 4. Setting covers for various menus and as per the course and also suggest appropriate mixers. 5. Menu planning along with wines.

Sr. No Topic of Practical

1 Revision of pervious semester 2 Identification of Wine & Liquor Glasses 3 Order taking and suggestive selling 4 Service of white wine and reading wine label 5 Service of red wine



6 Service of sparkling wine/ champagne 7 Planning menus with wines 8 Service of Whisky 9 Service of rum 10 Service of gin 11 Service of vodka 12 Service of brandy 13 Service of other spirits 14 Service of fortified wines

Projects to be done: 1. Demonstrations to be arranged for the students from the industry experts for Showing the skills

for preparation and service of alcoholic beverages. 2. Educational visits to be arranged to famous breweries and distilleries for the students to

Actually see the method of preparation of wines and spirits. 3. Identify six International brands of Gin, Whisky, Cognac, Rum, Vodka and list their Country of origin 4. Collect labels and brand names of ten popular Varieties of;

a) Still, red, white & rose wines. b) Fortified wines. c) Sparkling Wines. d) Aromatized Wines.

5. Make a table matching wines and food from different countries of the world 6. Prepare a chart showing basic steps in manufacturing process of wines 7. List various glassware used for service of wine and spirits 8. List 10 latest flavours of rum. References: List of Books: Sr. No Author Title Edition Year of

Publication Publisher and Address

1 Dennis Lillicrap, John Cousins, Robert Smith

Food and Beverage Service

Fifth 2007 Hodder and Stoughton Educational, 338 Euston Road, London

2

Complied by the United Kingdom Bartenders’ Guide

The International Guide to Drinks

-- 1994

Vermilion Random House, 20 Vauxhall Bridge road, London SW 1V2SA

3 Shatbhi Basu

The Cant Go Wrong Book Of Wines

First 1999

Business Publications Inc. 229/A, Krantiveer Rajguru Marg, Girgaon Mumbai

4 Hugh Jonshon

The World Atlas of Wine

Fourth 1994 Mitchelle Beazley Michelin House, 81 Fulham Road, London SW3 6RB

5 Rosalind Cooper

Spirits and Liquors First 1982 M.P. Books P.O. Box 5367

Tuscon, AZ8573

6 Michael M. Coltman

Beverage Management Fifth 1989 United States



Course Name : Diploma in Hotel Management and Catering Technology.

Course Code : HM

Semester : Third

Subject Title : Rooms Division Operations


Teaching and Examination Scheme



03 -- 02 03 100 50# -- 25@ 175

NOTE:




Rational:

This course aims to establish the importance of guest relations for retaining regular clients. It

also equips the students to acquire knowledge and skills necessary to consider the importance of

interior designing and decoration for maintaining the aesthetic look of the hotel.

Objectives:

Develop the skills in various types of flower arrangement for different areas of hotel

Identify various pests found in the hotel.

To realize the importance of successful integration of beauty, expressiveness and

functionalism in interior designing

Handle the guest check out and presentation of the guest bills.

To identify the various problems guest may encounter and the procedure that front desk

follows to solve.

To emphasize the safety and security in the hotel.



Learning Structure:

Application Procedure Principals Concepts Facts

Flower Arrangement in hotel areas

Procedure for setting up of room

Departure & Billing Procedure

Principles of Flower

Arrangements

Principles of Interior

Design

Principals of accountancy and Billing

Guest Satisfaction

Interior Decoration

Accounting Control

Flower Arrangement

Guest room for disabled

Guest Records / Registers

The students will acquire knowledge and display skills to handle situations relating to accommodation management activities which

will result in proper control of cost and achieve profitability and also successful integration of beauty and functionalism will be achieved.

Procedure for

Handling Complaints

Do’s and Don’ts of Handling Situations

Human Relations

Guests



Contents: Theory

Topic and Contents Hours Marks Topic 1: Flower Arrangement Specific objectives: Importance of flower arrangement in enhancing beauty of hotel’s

interior. Enumerate the basic equipments & accessories required Contents: 1.1 Styles of flower arrangement 1.2 Principles of flower arrangements 1.3 Equipments and accessories in flower arrangements. 1.4 Conditioning of plant material

05 16

Topic 2: Pest Control Specific Objectives: Characteristic of common pests found in hotel Basics of integrated pest management using different methods of pest

control. Contents: 1.1 Identification of pest and their areas of infestation:

Wood bores Termite Cockroach Bedbugs Rodents Beetles Silver fish Fleas Flying insects

1.2 Preventive control measures and waste disposal 1.3 Avoiding harmful effects of pest control. 1.4 Wet and dry rot

05 14

Topic 3. Interior Designing Specific Objective: Elements of art designing interiors Understand the requirement in designing for the physically challenged. Contents: 3.1 Interior Designing

Objectives of interior design Types of design Structural design Decorative design Elements of design Principles of design Units of design

3.2 Designing for disabled Reservation Transportation

14 16



Registration counter Guestrooms Exercise and health facility

3.1 Planning trends in hotel Space allocation Structural design Entrance Lobbies Guestrooms Ensuite bathrooms Resident circulation Conference rooms, banquet halls, ballrooms, cloak rooms Leisure facilities

3.3 Approach for selection of decoration and furnishing for an area. Topic 4: Checkout & Settlement of Guest Bill Specific Objectives: Steps involved in departure procedure of the guest. Handling of cash and credit modes of the settlement of bills. Contents: 4.1 Departure Procedure 14 Marks

Late Check out Late Charges Express Check-Out Group Departure Updating the records, room rack, filing of records Guest History records

4.2 Preparing the Guest bill 14 Marks Manual billing system – Guest Folio Mechanical billing NCR Computerized billing procedure Types of settlement Procedures for accepting settlements Handling cash settlements Handling credit card settlements Handling foreign exchange

14 28

Topic 5: Guest Relations Specific objectives: Develop skills for attending guest enquiries and complaints Provide the guest needed information.

Contents: 5.1 Job Description of GRE 5.2 Types of Guest Problems 5.3 Skills Necessary For Dealing With Problems 5.4 Solving Problems 5.6 Handling Complaints 5.7 Course of action to take when handling problems 5.8 Follow up 5.9 Communication Skills 5.10 Complaints are sales opportunities, not threats

05 14



Topic 6: Hotel and Guest Security Specific objectives: 6.1 Introduction 6.2 Room break - in security 6.3 Bomb threat security 6.4 Importance of security systems 6.5 Types of securities 6.6 Handling emergency situations

Accidents situations Vandalism situations

05 12

Total 48 100 List of Practicals: Skills to be developed:

1. Communication Skills 2. Team building. 3. Decision making ability. 4. Preparing proper documents. 5. Record keeping. 6. Will understand the preventive & control measure for pest 7. Will be able to plan facilities for disabled.

1 Revision of I & II semester front office practicals. 02 Practicals 2 Revision of I & II semester housekeeping practicals 02 Practicals

3 Demonstration and practices on flower arrangements made for various areas in hotel 02 Practicals

4 Preventive and control measures for pest 01 Practical 5 Plan the room for physically disabled & planning new trends in hotel 01 practical

6

Departure procedures: 04 Practicals FIT Express checkout Late checkout Group checkout

7 Preparation of guest folio 01 Practical8 Role plays on complaint handling 02 Practical9 Role plays on handling emergencies 01 Practical

Practical shall be based on role plays Batch Size: 30 students per batch

List of Mini Projects: 1. Make a scrap book with pictures of flowers and foliages used in flower arrangement. 2. Demonstration can be arranged for pest control and students should make a report on the

same. Also prepare a list of chemicals used for pest control 3. Visit to the hotel to study of current trends in hospitality industry for disabled. 4. Study the security systems followed in the hotels of your city

Learning Resources: Journals and magazines: Asian Hotel Times



Hospitality World Express Hotelier & Caterer JOHAR Clean and hygiene FHRAI magazines

CD’s: Flower arrangements Check in to check out

References: Books:

Author Titles Edition Year of Publication

Publishers and Address

Peter Abbott Front Office Procedures, Social Skills and Management

1991 1991

Butterworth Heinemann Ltd. Halley Courts, Jordan Hill Oxford

Sue Baker, Pam Bardi Jeremy Huyton

Principles of Hotel Front Office Operations 1994 1994

Cassell Wellington House, 125Strand London, WC 2R OBB

Bhatnagar Sushil Kumar

Front office Management 2011 2011 Frank Bros & Co.

Jatashankar Tiwari

Hotel Front Office: Operation & Management

2009 2009 Oxford University Press

G. Raghubalan Smritee Raghubalan

Hotel Housekeeping Operations and Management

2009 2009 Oxford Higher Education

Joan Branson Hotel, Hostel and Housekeeping Fifth 1988

Edward Arnold ltd. 41 bedford square square London

Robert J. Martin

Professional Management of Housekeeping Operations

Third 1998 Jhon Wiley and Sons Inc 605 3rd Avenue New York

List of equipments: As per the norms the laboratory should have the following equipments and the quantity required as per batch size. List of furniture and equipments: Sr. No Equipments & Furniture Specifications Numbers

1

Model guest room which includes a Twin bed room or Double room with proper furniture arrangements (ward robe, luggage rack, writing table, sofa chairs, coffee table. TV stand/table, mini refrigerator), Guest Supplies-ashtrays, bud vase, dummy telephone, water flask, coffee maker, glass

King size bed Wooden furniture items LED/LCD Television

01 01 each 01



tumblers. Trays clothes hangers, dummy guest room amenities can be kept

2

Bedding and Linen: As per trends in Industry. Bedding : Choice of Pillows

(Cotton, Foam), Mattress (Foam)

Bed linen - Bed sheets, Pillows, Pillow covers, Blanket, Bed spread / Duvet cover

Bath Linen- bath towels, Face towels, hand towels, bath mat

Standard hotel sizes mentioned.

Cotton / linen

Minimum 05 sets each

3

Cleaning equipments: Brooms: (Soft and Hard,

Telescopic Brooms,) Mops: Dry and wet floor

mops, Wringer trolley, Squeegee

Brushes (Floor brush, Carpet brush, corner brush, Feather brush, Fabric brush, Toilet brush), scrubbers etc.

Container: Buckets, Mugs, Dust pans, waste bins, caddies

Cloths: dusters, flannel cloth Floor scrubbing machine Chamber maid trolley Vacuum cleaner Sign boards

15 10 02 each 10 each 30 per batch 01 01 05 02 each signs

4

Flower arrangements accessories & equipments: Vases Kanzans Pin holders Scissors Rose cutter Spray bottles

Metals/glass/china Iron Iron Steel Steel Plastic

05 05 05 03 03 02

5 Reception Desk with Key Rack Wooden / Marble 01 6 Bell Desk and Chair Wooden 01 each

7 Sofas with coffee tables Wooden Seating

capacity 3+2+2

8 Telephones Intercom, latest models 04 9 News paper / Magazine Stand Steel / rot iron 01 10 Television LED/LCD 40 Inch 01 11 Function Board Brass / Steel / Rot Iron 01 12 Computers Flat Screen 02 13 Printers Laser / Ink Jet 01 14 Credit Card Imprinter 01



15 Ash Tray Brass / Bone china 01 16 Planters Brass Pots / mud pots 04

17

Signages Reception Reservation Cashier Information Bell Desk Travel Desk

Fiber / Brass / Steel 01 each

18 Guest Room Keys with room numbers on it.

Brass / Fiber / Steel 20




Course Code : HM

Semester : Third

Subject Title : Basic Hotel Accounting





03 -- -- 03 100 -- -- 25@ 125

NOTE:




Current updates are necessary in prevailing act/s, wherever applicable.

Approximately 20% descriptive and 80% Numerical questions will be asked.

Questions asking to pass journal entries to be omitted.

Use separate A4 size practical book for assignment. Ensure uniformity.

Rational : Accounting is a backbone of any business. Understanding principles, procedure, tools of accounting along with their advantages and limitations (if any) would be essential. It will help students to differentiate between income (revenues) and expenses, allocate the monetary transactions to respective heads and record them This course impart students a systematic and in-depth knowledge of Principles of Uniform System of Hotel Accounts [USHA] and Costing to help them in keeping up - to - date records of all day to day happenings in a hospitality Industry also to cast fair / competent pricing for the product and to control or Reduce the cost for maximum profitability. General Objectives : students will be able to -

- Draft vouchers and maintain various types of accounts. - Handle Cash and Bank transactions. - Maintain up to date Guest Record. - Prepare /present the bills and settle them. - Prepare Income Statement and Balance sheet under USHA. - Maintain stock and stock records efficiently.

Prepare cost statement and Quotations (Tenders)



Learning Structure:

Create Generation of Guest Bill (manual & electronic form), Preparation of Visitors Tabular Ledger and Estimates or Quotations.

Problems / Solution

To find out Exact positions of debtors, creditors and other heads, Cash and Bank Balance, To fix portion price and fair selling price by preparing Service Cost Sheet,

single/ portion cost sheet, Process Cost Account & Departmental Statements.

Methods / Procedures

Classification of

Transactions

Proof of Transactions i.e. Receipts,

Payment Vouchers, KOT, VPO

Recording, balancing ledger & drafting

trial balance

Adoption of

tabular ledger system

Uniform System of hotel accounts

Classification, Arrangement

Of Cost Elements

& allocation of cost

Principles Principles of Accounting & Costing +

Concepts Understanding the Management Information System, Importance of Guest Records, significance of Tabular Accounting System and Cost, Costing and Cost Accounting.

Facts Features of Hospitality Business and the Guests, Chargeable Services, Cost and Pricing, Cost Control and Reduction, Volume of Sales and Estimated Profit.



Contents: Theory Topic & Content Hours Marks

Topic 1. Double entry System. Specific Objectives : State the meaning of Book-keeping and Accountancy & differentiate them. Write meaning of various Accounting terminology, concepts & conventions. Differentiate transactions as real, nominal and personal & apply rules of

debit and credit. Draft vouchers, make head wise ledger posting, balance and prepare Trial

Balance. 1.1 Book - keeping & Accountancy: (04 marks )

Meaning, Scope (area of application), Objective, Advantages and Disadvantages, distinction between Book-Keeping and Accountancy and their systems.

Double Entry System: Principles, Application, Nature, Advantages and limitations. Classification of Income and Expenditures as a Capital, Revenue and Deferred.

Classification of transactions as Real, Nominal & Personal with rules of Debit and Credit. Meaning, Advantages & Kinds of Journal, Class Demonstration of passing Journal Entries.

Note: Questions asking to Pass Journal entries are eliminated from curriculum and examination.

1.2 Vouchers: (04 Marks ) Meaning, importance as a proof of transactions and substitutes to

Journal. Kinds/types of evidential documents. Class assignment on drafting and filling vouchers.

1.3 Ledger: (04 Marks ) Meaning, Importance, heads of account and Draft/format. Problems on

Direct Ledger entries, balancing of Ledger & preparation of Trial Balance.

08 12

Topic 2. Cash Book and Bank Reconciliation Statement: Specific Objectives : State the importance of cash book as principle book and subsidiary book. Record Cash & bank transactions with discount, contra entries and overdraft

facility. State the meaning of petty cash and prepare analytical petty cash book under

imprest system. State the causes of difference between Bank and Cash book balance and

reconcile them. 2.1 Cash Book: (08 Marks)

Meaning, Special feature of a Cash Book as a Primary Book. Classification of Cash Book as Single, Double and Triple column. Discount: Meaning, its types and treatment with Distinction.

Meaning and accounting treatment of Bank overdraft and contra entries. Problems on Triple column cash Book Only.

2.2 Petty Cash Book: (08 Marks) Meaning, special feature and methods of drafting petty cash book.

Meaning of House Bank, Cash Bank, Cash Float and Due Back. Imprest system of Petty Cash Book with its advantages and application.

12 24



Problems on Analytical Petty Cash Book. 2.3 Bank Reconciliation Statement (08 marks)

Need of bank Reconciliation Statement and its usefulness. Meaning of Regular Balance and Overdraft.

Preparation of Bank Reconciliation Statement. Topic 3. Uniform System of Hotel Accounts [USHA] Specific Objectives : Describe uniform system of Hotel Accounts [USHA]. State the features of tabular ledger system. Prepare Income statement and Balance sheet under USHA. 3.1 Uniform System of Hotel Accounts: (08 marks)

Meaning, Scope, Requirement, Advantages and Limitations of USHA. Manual of Uniform System.

Meaning of Departments, Kinds, merits and demerits. Tabular Ledger: a Special feature of Hotel Accounts- Meaning,

Importance and Significance of Columnar/tabular System of Hotel Accounts.

3.2 Departmental Statement: (08 marks) Preparation of Income (departmental/overall) and a Balance Sheet under

Uniform System of Hotel Accounts.

06 16

Topic 4. Guest Records and Billing Specific Objectives : State the methods of room charging and apply to given situations. Write different terminologies used in Guest record and billing. Prepare VTL [Visitors Tabular Ledger] and GWB [Guest Weekly Bill]. 4.1 Room Charges: (08 marks)

Significance and the Methods of Charging Room Rates and modes of settling the Bill (Modes of Payment).

Important Terminology used in Guest record & Billing – EMT, VPO / CPO, Discount ( different Kinds ) and Allowance, Account Transfer, Chance Sales, Tips and Advances, Miscellaneous Charge Vouchers, Service Charges and Luxury Taxes, etc.

4.2 Visitors Tabular Ledger (VTL): (08 marks) Meaning, features, Merits, Demerits / Limitations and Form (Draft) of

Visitors Tabular Ledger (VTL). Problems on Preparation of VTL 4.3 Guest Weekly Bill (GWB): (08 marks)

Meaning, features, Merits, Demerits / Limitations, form (draft) and points of distinction between Guest Weekly Bill and Visitors Tabular Ledger. Problems on Preparation of GWB.

10 24

Topic 5. Cost Statement, Estimates and Quotations Specific Objectives : Write meaning, classification and elements of cost. State the meaning & scope of cost control and cost reduction. State the meaning & calculate EOQ, various stock levels and closing stock

under different valuation methods. Prepare unit/single cost sheet, Job cost sheet and quotations. 5.1 Cost & Costing: (08 marks)

Meaning of Cost & Classification of Cost. Cost Centers & Units.

12 24



Elements of Food Cost: Material, Labour, Overheads. Meaning, Scope and Methods of Costing & Cost Accounting.

Significance of Costing to Hospitality Industry. Cost control & Reduction: Meaning, Points of distinction & Obstacles.

5.2 Material Pricing: (08 marks) Methods of Valuation of Receipt, Valuation of Issue – FIFO, LIFO,

Moving and Simple Average Methods. Inventory (Stock) Levels and Economic Order Quantity. Problems for practice.

5.3 Cost Statements: (08 marks): Content, arrangement and format of cost statement. Preparation of Cost Statement with unit rate or percentage analysis and

Quotation for job work in a Standard format. Total 48 100

Term Work (Compulsory Assignment): Use separate A4 size practical book for assignment to ensure uniformity. Skills to be developed- Intellectual Skills:

1. Learn to classify the transaction and understand various evidential documents. 2. Understand heads of account, standard format, ledger posting and Balancing. 3. Understand cash and bank transactions and their recording. 4. Understand the need of accurate guest records and importance of tabular ledger system. 5. Understand Ordering, receiving, storing and issuing of material. 6. Learn elements of cost & Allocation of Overheads in quotation or job cost sheet.

Motor Skills:

1. Able to prepare evidential documents (vouchers, receipts, cash/credit memos, KOT). 2. Record transaction in ledger, balance it and interpret. 3. Able to prepare cash book, compare with bank pass book and reconcile the difference. 4. Handle guest record, able to prepare and present the bill to the guest and settle it. 5. Handle material Ordering, receiving, storing and issuing. 6. Able to prepare unit / job cost sheet, quotations and analyze the relationship with sale.

List of Term Work :( Compulsory Assignment): [10 marks to each unit] Unit Topic of Assignment [To be solved by the students in practical book]

1 4 problems on Classification of transactions as real, nominal, personal, capital, revenue and deferred.

2 2 problems for Preparation of Vouchers, Cash & Credit memos, Receipts, KOT. 3 4 Problems on Ledger entries, Balancing and Trial Balance. 4 4 Problems each on Triple column cash book and Petty Cash Book5 4 problems on Bank reconciliation statement 6 4 problems on Basis of room charging. 7 4 problems on Visitors Tabular Ledger (VTL). 8 4 problems on Guest Weekly Bill (GWB). 9 4 problems on Marginal income statement and the balance sheet. 10 4 problems on Economic order quantity.



11 4 problems on Inventory Levels. 12 4 problems on Valuation of issue: FIFO, LIFO & Simple Average method. 13 4 problems on Preparation of Cost sheet/Job cost sheet.14 4 problems on Quotation/ Tenders. 15 4 problems on Marginal Cost sheet to show different profit levels & % with sales

Learning Resources: List of Reference Books:

Sr. No.

Title (Alphabetical Order) Author / s

Year of Publication and Edition

Publisher

1. Cost Accounting D.K. Mittal Luv Mittal 2001 / 2007 Galgotia Publising

Co.

2. Elements of Hotel Accountancy

G. S. Rawat Dr. JMS Negi N. Gupta

1972 / 2005 Aman Publication, New Delhi.

3. Financial and Cost Control Techniques in Hotel and Catering Industry

Jagmohan Negi -- --

4. Front Office Management S. K Bhatnagar 2002 / 2005 Frank Bros. & Co (publishers ) Ltd.

5. Fundamentals to Financial Analysis Sandeep Bapat

1986 Limited edition

Champion, Nagpur.

6. Hotel Accountancy and Financial Control

Ozi A. D’Cunha Glesson O. D’Cuncha

2004 The Dicky’s Enterprises, Mumbai.

7. Hotel Management Jagmohan Negi 2005 Himalaya Publishing House

8. Modern Accountancy - Vol. I

A. Mukharjee M. Hanif --

Tata – MacGraw Hill Publishing Co. Ltd. New Delhi.

2. CDs, PPT or Audio Visuals, Software (if any): Tally, MICROS-FIDELIO, CLERK HOTEL

MANAGEMENT, OTA HOTEL MANAGEMENT & tailor-made or customized software may be observed in hotels during in-house training,

3. IS, BIS and International Codes: 4. Websites : WWW.MICROS-FIDELIO.EU, WWW.KWHOTEL.COM,

WWW.CLERKHOTEL.COM




Course Code : HM

Semester : First

Subject Title : Human Resources and Hotel Law





03 -- -- 03 100 -- -- -- 100

NOTE:



entered in mark sheet under the head Sessional Work. (SW)

Evaluation of Section-A and Section-B shall be done seperetaly.

Rationale:

The understanding of human resource management will help the students in identifying its

significance and the role in hotel and catering industry. The student will also acquire knowledge of

law governing hotel & hospitality industry and its basic status.

Objectives:

1. To signify the role of human resources in hotel industry.

2. To understand the procedure for recruitment.

3. To acquaint the students with basic status laws and permits.



Learning Structure: Application Principle Procedure Concepts Facts

To develop healthy working relation in the organization

Principal of natural Justice

Principles of Management

Procedure of integrating and collecting information of various laws related to hotel industry o

the guest

Selection procedure for recruitment &

training

Licenses and permits, wages

Planning, organizing, staffing and controlling

Various industrial acts

Work place



Contents: Theory

Topic & Contents Hours MarksSECTION: A HUMAN RESOURCES

Topic 1: Introduction to Human Resource Specific Objective: To write down the introduction meaning and definition To write down needs, importance & objectives of HRM. To explain the current scenario of HR in Hotel Industry. To identify & explain different types of Breakfasts. To explain the principles of Manpower Planning. To explain the concept, organization & Practices of HRM To Explain Short term & Long Term Planning technique.

1.1 Meaning and Definition 1.2 Need And Importance 1.3 Objectives 1.4 Human Resource in hotel industry. 1.5 Manpower Planning 1.5.1 Concept, organization and practice 1.5.2 Planning Techniques : short term and long term

06 10

Topic 2: Management By Objectives (MBO) and Communication Specific Objective: To write down the Meaning of M B O. To identify & explain objectives of Modern Objectives of Hotels. To Identify & state the problems of Hotel Industry. To explain the importance of communicating Objective. To Enlist &explain Barriers of Communication. To explain application of MBO in Hotels.

2.1 Meaning Of M B O. 2.2 Modern Objectives Of Hotels 2.3 Major Problems In Hotel Industry 2.4 Communication Objectives 2.5 What To Communicate? Barriers To Communication 2.6 M B O In Hotels

06 08

Topic 3: Developing Human Resource Specific Objective: To Explain Job analysis, Job description, job specification To explain importance of recruitment selection & interviews. To Identify, Enlist & Explain Sources of Recruitment. To Explain Internal & External source of Recruitment. To Explain Selection Procedure. To Define & explain interview. To Write down & explain types of interviews. To explain Test, Placement & induction, also their types

3.1 Job analysis 3.2 Job description 3.3 Job specification 3.4 Recruitment Selection & Interviews 3.4.1 Sources of recruitment 3.4.2 Selection procedure. 3.4.3 Test and Interviews 3.4.4 placement and induction

06 16



Topic 4 Training and Performance Appraisal Specific Objective: To write down needs and importance of Training. To identify & explain various training programs for hotel

Employees. To explain performance Appraisals, its importance & Methods,

also its communication hazards. To Explain Counselling. To explain importance of Career Planning & development. To Explain promotion, transfer, Retirement, & other separation

process To explain importance of grievance handling system and its

development. To explain importance of collective bargaining in managing

conflicts. 4.1 Training - needs and importance. 4.2 Training program for hotel employees 4.3 Performance appraisal 4.3.1 Meaning and importance. 4.3.2 Methods of performance appraisal. 4.3.3 Communication hazards in performance appraisal. 4.4 Counseling 4.5 Career Planning And Development 4.5.1 Promotions and transfers 4.5.2 Retirement and other separation process 4.6 Grievance handling and discipline 4.6.1 Developing grievance handling systems 4.6.2 Collective bargaining - Managing conflicts

08 16

SECTION: B HOTEL LAW Topic 5: Guest and Hotel 5.1 Hotel Owners, Managers and The Law 5.2 Occupant And A Guest 5.3 Provision Of Accommodation 5.4 Refusal Of Accommodation 5.5 Guest In Residence 5.6 Hotels Responsibility For Guest Property 5.7 Hotels Right Of Lien Of Goods

06 14

Topic 6: Laws Relating to Registration and Approval and Bar License 6.1 Registration and Approval of Hotel and Restaurant 6.2 Types of Licenses 6.2.1 Application For A License 6.2.2 Grant of License 6.2.3 Structure 0f Premises 6.3 Bar And Liquor License 6.3.1 Liquor Licensing Laws 6.3.2 Licensed Premises 6.3.3 Permitted Hours

08 18

Topic 7: Laws Relating Employment Welfare 7.1 Employer Employee Relationship 7.1.1 Duties And Termination 7.1.2 Health And Safety 7.2 Trade Union Act 1926

08 18



7.3 Shops And Establishment Act 1948 7.4 Apprenticeship Act 1961 7.5 Minimum Wages Act 1948

Total 48 100 List of Books:

Sr. No. Title Author

Edition &Year of

PublicationPublisher and Address

1

Human Resource Development And Management In The Hotel Industry

Dr. JagmohanNegi 2000 Frank Brothers & Co.

New Delhi

2

Human Resource Development And Management In The Hospitality Industry

Frank M Go/ Mary L Monochello/ Tobaum

1996 3rd Edition

John Wiely& Sons 605, 3rd Avenue, New York 1999

3 Essentials of Management Joseph L. Massie

1994 4th Edition

Prentice Hall Of India Pvt Ltd

4 Management of organizational behavior

Paul heresy Kenneth H. Blanchard

1996 6th Edition

Prentice Hall Of India Pvt Ltd,

5 Human Resource Management

P. Jyothi D.N Vyenketesh

2007 4th Edition

1999

Oxfard University Press New Delhi.,

6 Hotel And Tourism Laws Dr.Jagmohan Negi

2001 1st Edition

Frank Brothers & Co. New Delhi

7 Minimum Wages Act 1982 S.L Dwivedi 1999 Labour Law Agency, Tardeo,

8 Workmen’s Compensation Act S.L Dwivedi 1999 8 Labour Law Agency,

Tardeo

9 The Apprentice Act Allan Panett& MichealBoella

1996 1st Edition

Cassell, 24th Street, New York-10011

10 Laws: The Hoteliers And Caterers Must Know

OziD’cunha June 2000 1st Edition

Dicky’s Enterprise, 309 “Shilpin”, Star Built Village, Kandavili(W)




Course Code : HM

Semester : Third

Subject Title : Business Communications





01 -- 01 -- -- -- 50# 25@ 75

Rational:

This subject will enhance the students Communication Skills at their work places Student will be able to communicate effectively write his seniors and subordinates. Able issue instructions or follow instructions as the case may be during team briefing. Follow ethics in business communication. Objective: The student will be able to

1. Understand effective listening strategies. 2. Communication effective. 3. Issue in structure during briefing and business ethics in communication.



Learning Structure: Application Procedure Principals Concepts Facts

Ability to acquire the basic knowledge about the business communication essential for effective functioning in

organization

Strategies of communication

Identify techniques of

public speaking

Use of appropriate

Aids

Principals of

Communication

Controlling nervousness & fright

Using proper Punctuation and capitalization

Effectiveness of communication

Business presentation & Speeches

Use of effective English in drafting

Communication

Presentation & public speaking

Communication Aids



Contents: Theory

Topic Hours Topic 1: NATURE OF COMMUNICATION

Specific objectives: The importance of communication in organization Identify the strategies to improve organizational communication.

Contents: 1.1 Introduction to Business Communication 1.2 Functions of communication 1.3 Role of a manager 1.4 Tips for effective internal communication 1.5 Effectiveness in managerial communication 1.6 Strategies for improving organizational communication

02

Topic 2: EFFECTIVE LISTENING AND CONVERSATION Specific Objectives: Develop listening skills Learn the aspects for successful conversation

Contents: 2.1 Importance of listening Poor listening habits Types of listening habits Strategies for effective listening Barriers of effective listening

2.2 Importance of conversations Types of conversation Essentials of business conversations Conversation management Non verbal clues in conversations Successful conversations

04

Topic 3: PRESENTATIONS AND PUBLIC SPEAKING

Specific Objectives: Able to make fearless business presentation & speeches.

Contents: 3.1 Introduction 3.2 Business presentation and speeches 3.3 Introduction to a presentation 3.4 Main body and conclusion. 3.5 Controlling nervousness and stage fright

03

Topic 4: INSTRUCTIONS AND TEAM BRIEFING

Specific Objectives: Understand the effectiveness and importance of instructions and team

briefing. Contents: 4.1 Introduction to Instructions and team briefing. 4.2 Written instructions 4.3 Format In instructions 4.4 Verbal instructions 4.5 Briefing

02



Topic 5: ETHICS IN BUSINESS COMMUNICATION

Specific Objectives: Examine ethical aspects in business communication Overcome the dilemmas faced by the communicators.

Contents: 5.1 Ethical communication 5.2 Ethics for Professional communicator 5.3 Ethical Dilemmas faced by communicator 5.4 Ethical communication on the internet 5.5 Computer ethics

02

Topic 6: BUSINESS COMMUNICATION AIDS

Specific Objectives: Use of proper aids in developing written & spoken English.

Contents: 6.1 Introduction 6.2 Elements of effective English 6.3 Effective paragraphs 6.4 The power of reading 6.5 Punctuation and capitalization 6.6 Referencing styles 6.7 E-mail etiquette

03

Total 16 List of Practicals: Role plays to be performed on the topics included in the curriculum. Groups of five students should be formed.

Sr. No. Name of the Practicals Hours 1 Revision of Ist Semester hospitality communications Practical 02

2 Listen to any information/story/text/audio piece/audio conversation/news and write in own words and then read aloud in class. 01

3 Build a conversation with your classmate on the topics assigned by the teacher or of your own interest. Observe the non verbal clues hidden the conversation. Also list them

02

4 Identify at least ten situations in which telephonic conversation can be used. 02

5 Make a presentation on subject of own interest related to curriculum, present the same in class. Narrate your experience in planning, preparing and delivering it

02

6 Organize debates, extempore on the current affairs 02

7 Write instructions for a freshly appointed hotel staff (department of your choice) on how to co-ordinate with other departments. 02

8 As a HOD brief your subordinates or as assigned by subject teacher 01 9 2 Case Study based on topics included in curriculum 02



References: Books:

Sr. No.

Author Title Edition Year of Publication

Publisher And Address

1 Krishna Mohan Meera Banerjee

Developing Communication Skills

II Edition 1994 Macmillan India

Limited

2 Meenakshi Raman Prakesh Singh

Business Communication

III Edition 2006 Oxford University

Press, New Delhi

3 E.H Mcgrath, S.J Basic Managerial Skills For All

VI Edition 2004 Prentice Hall India,

New Delhi

4 Bender Peter Urs Secrets of face to face communication -- 2001 Macmillan India ltd.




Course Code : HM

Semester : Fourth

Subject Title : Industrial Training





-- -- 48 -- -- -- 100# 200@ 300

Industrial Training: 8 Hrs. Per Day / Industrial Training 6 days Per week.

1. Exposure to Industrial Training is an integral part of the 4th semester curriculum. The class would be divided into two groups or as the case may be. The 16 weeks industrial training would be divided into four weeks each in the four key areas of Food Production, Food & Beverage Service, and Accommodation Operations & Front Office Operations.

2. Attendance in the 4th Sem would be calculated separately for the two components of institute training and industrial training as per HMCT rules. Industrial Training will be require an input of 96 working days i.e. (16 weeks x06 days = 96 days). A student can avail leave to a maximum of 10% (10 days) only with prior permission of the hotel authorities. Similarly, the institute Principal can condone an additional 10% (10 days) on production of a medical certificate.

a. Students who are unable to complete a minimum of 50 days of Industrial Training would be disallowed from appearing in the term end examinations as per HMCT Examination Rules.

b. Students who complete more than 50 days of industrial training but are unable to complete minimum 80 days due to medical reasons may make good during the ensuring summer vacation. Such students will be treated as ‘absent’ in Industrial Training and results declared as per HMCT Examination Rules.

3. For award of marks, 25% marks of IT would be on the basis of feed-back from the industry in a prescribed Performance Appraisal Form (PAF). It will be the students responsibility to get this feed-back / assessment form completed from departments of the hotel for submission to the institute at the end of Industrial Training. For the remaining 75% marks, students would be assessed on the basis of seminar / presentation before a select panel. The presentation would be limited to only one key area of the student’s interest. A hard copy of the report will also have to be submitted to the panel.

4. Responsibilities of Institute, hotel and the student / trainee with aims & objectives have been prescribed for adherence.

5. Once the student has been selected / deputed for industrial Training by the institute, he / she shall not be permitted to undergo IT elsewhere. In case students make direct arrangements with the hotel for Industrial Training, these will necessarily have to be approved by the institute. Students selected through campus interviews will not seek Industrial Training on their own.



INDUSTRIAL TRAINING:

Objective of industrial training is to provide to students the feel of the actual working environment and to gain practical knowledge and skills, which in turn will motivate, develop and build their confidence. Industrial training is also expected to provide the students the basis to identify their key operational area of interest.

1. RESPONSIBILITIES OF THE TRAINEE: 1. Should be punctual. 2. Should maintain the training logbook up-to-date. 3. Should be attentive and careful while doing work. 4. Should be keen to learn and maintain high standards and quality of work. 5. Should interact positively with the hotel staff. 6. Should be honest and loyal to the hotel and towards their training. 7. Should get their appraisals signed regularly from the hod’s or training manager. 8. Gain maximum from the exposure given, to get maximum practical knowledge and

skills. 9. Should attend the training review sessions /classes regularly. 10. Should be prepared for the arduous for the working condition and should face them

positively. 11. Should adhere to the prescribed training schedule. 12. Should take the initiative to do the work as training is the only time where you can get

maximum exposure. 13. Should, on completion of industrial training, handover all the reports, appraisals,

logbook and completion certificate to the institute.

2. RESPONSIBILITIES OF THE INSTITUTE :-

1. Should give proper briefing to students prior to the industrial training. 2. Should make the students aware of the industry environment and expectations. 3. Should notify the details of training schedule to all the students. 4. Should coordinate regularly with the hotel especially with the training manager. 5. Should visit the hotel, wherever possible, to check on the trainees. 6. Should sort out any problem between the trainees and the hotel. 7. Should take proper feedback from the students after the training. 8. Should brief the students about the appraisals, attendance, marks, logbook and

training report. 9. Should ensure that change of I.T. hotel is not permitted once the student has been

interviewed, selected and has accepted the offer. 10. Should ensure that change of I.T. batch is not permitted. 11. Should ensure trainees procure training completion certificate from the hotel before

joining institute.

RESPONSIBILITIES OF THE HOTEL:

First exposure: A young trainee’s first industry exposure is likely to be the most influential in that person’s career. If the managers /supervisors are unable or unwilling to develop the skills young trainees need to perform effectively, the latter will set lower standards than they are capable of achieving, their self-images will be impaired and they will develop negative attitudes towards training, industry, and –in all probability – their own careers in the industry. Since the changes of building successful careers in the industry will decline, the trainees will leave in hope of finding other opportunities. If on the other hand, first mangers / supervisors help trainees achieve maximum potential, they will build the foundations for a successful career.



Hotels: 1. Should give proper briefing session/ orientation / induction prior to commencement of

training.

2. Should make a standardized training module for all trainees.

3. Should strictly follow the structured training schedule.

4. Should ensure cordial working conditions for the trainee.

5. Should co-ordinate with the institute regarding training programme.

6. Should be strict with the trainees regarding attendance during training.

7. Should check with trainees regarding appraisals, training report, log book etc.

8. Should inform the institute about truant trainees.

9. Should allow the students to interact with the guest.

10. Should specify industrial training’s “Dos and Don’ts” for the trainee.

11. Should ensure issue of completion certificate to trainees on the last day training.

Date post:	12-May-2018
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Scheme - G (HM) CODE : HM DURATION OF COURSE : 6 SEMESTERS WITH EFFECT FROM 2014-15 SEMESTER : THIRD...

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