FRENCH UNIT‐I Introduction to the languages, alphabets and pronunciation of the word UNIT‐II Accents used in French, Greetings UNIT‐III Numbers 1 to 50 UNIT‐IV Self introduction, presenting and introducing other person. UNIT‐V Name of vegetables, fruits and meats, Name of the sea foods. UNIT‐VI Name of kitchen professionals, utensils, and Family members
PRINCIPLES OF FOOD SCIENCE
UNIT‐I Definition and scope of food science and its inter relationship with food chemistry, food microbiology and food processing. UNIT‐II Microbes ‐ Bacteria, Yeast, Moulds‐ Shape, size, reproduction, beneficial and harmful effects. UNIT –III Food Preservation – methods principles of preservation High temperature Low temperature,Irradiation UNIT – IV Carbhohydrates‐Introduction‐Effect of cooking‐Uses of carbhohydrates in food preparation UNIT – V Proteins‐Basic structure and properties‐Types of proteins‐Functional properties Commercial uses UNIT – VI Fats & oils,Classification,Rancidity,Flavour reversion,Refining, hydrogenation &winterization,Commercial uses of fats(Shortenings) UNIT –VII Emulsion‐Theory of emulsification‐Types of emulsion‐Emulsifying agents‐Food emulsions UNIT – VIII Colloids‐Definition‐Types ‐Factors affecting colloidal solution UNIT – IX Browning‐Types‐Role in food preparation‐Prevention of undesirable browning UNIT – X Food adulteration‐Types‐Common food adulterants‐Test to detect some common foods Reference Books: Food Science & Nutrition – Sunetra Roday Microbiology‐Anna k Joshua Food Science‐ Srilakshmi.B
FOOD PRODUCTION
UNIT‐I Culinary history Origin of modern cookery Equipment development Hygine in kitchen,HACCP,food storage Personal hygine Kitchen hirarahy,co‐operation with other departments,roles & duties UNIT‐II Aims & objectives of cooking Attitutudes and skills required in the kitchen Kithchen layouts of various outlets Perishables and non‐perishables Storage temperature UNIT‐III Various fuels used in kitchen Advantages disadvantages of each Energy conservation& necessary safety precautions UNIT‐IV Basic methods of cooking,soups,stocks,sauces&derivatives,various textures UNIT‐V Classification of raw material according to their functions. Foundation of material Salt,liquids,sweetenings,fats&oils,raising agents,thickening agents,flavour,seasoning,eggs Herbs& spices & condiments
FOOD AND BEVERAGE SERVICE – I
UNIT I INTRODUCTION TO THE HOTEL INDUSTRY
Origin of hotel industry, growth of hotel industry in India, attributes of food and beverage service staff. Different types of F and B operation – commercial, welfare catering and transport catering. Overview and key characteristics of specialty restaurant, coffee shop, banquets/function, room service, cafeteria, grill room, discotheque, bar, night club, outdoor catering, garden café/pool side.
UNIT –II STAFF ORGANISATION
Organization of food and beverage service department, staff of various F and B outlets, coffee shop, specialty restaurant, room service, banquet, bar, interrelationship between F and B service dept. with other dept., co‐operation, communication. Duties and responsibilities of all categories of F and B staff briefly.
UNIT – III RESTAURANT EQUIPMENTS Crockery and glassware, tableware‐cutlery and flatware‐silver and stainless steel linen, furnishing and fitting. Cleaning and upkeeping of silver, method of silver cleaning. UNIT – IV ANCILLIARY DEPARTMENTS Pantry/still room, plate room/silver room, hot section, wash up, linen store UNIT – V RESTAURANT SERVICE
Misc‐en‐place, misc‐en‐scene, sideboard and its uses, arranging sideboard, basic table laying procedures, basic etiquette in restaurant service Types of meals Breakfast‐brunch‐elevenses‐lunch‐afternoon tea‐high tea‐dinner‐supper
REFERENCE BOOKS:
Dennis R.Lillicrap and john A.cousins‐food and beverage service John fuller‐modern restaurant service Sudhir Andrews – food and beverage service training manual.
FRONT OFFICE OPERATION 1 UNIT I Introduction to Hospitality & Hotel Industry Historical back group of hospitality Industry American Inns & English Inns International and Domestic hotel chains Introduction and growth of hotel industry in India UNIT II Classification of hotels
1. Size 2. 2. Location /Clientele 3. 3. Length of stay 4. 4. Facilities offered 5. Types of plan‐European plan, American plan, modified American plan, continental plan and Bermuda plan. 6. Levels of Service 1. World class service 2. Mid‐range service 3. Economy / limited service Ownership and Affiliation 1. Independent hotels 2. Chain hotels 3. Franchise and referral groups
UNIT‐III Types of room‐single,double,twin,suites,penthouse,cabana,studio,duplex,cottage,interconnecting,adjacent,efficiency. UNIT IV Importance of front office Layout of front office
Hierarchy of Front Office staff for medium and large size hotels Duties and responsibilities of front office staffs Attributes of front office staff REFERENCE BOOKS
1. Hotel Front Office Management‐ James.A.Bardi 2. Front Office Management‐S.K.Bharnagar
ACCOMODATION OPERATIONS – I UNIT‐I Introduction to Hospitality
- Classification of Hotels - Hotel divisions & departments
UNIT‐II Role of Housekeeping in Hospitality
- Housekeeping Organisational structure(small, medium & large) - Duties & responsibilities of housekeeping staff - Housekeeping personnel - Personal Qualities of Housekeeping staff - Layout of Housekeeping Department - Co‐ordination of Housekeeping with other departments
UNIT‐III Rooms
- Types of rooms - Knowledge of rooms - Types of Services offered - a) Morning service b)Evening or Turndown service - c)Second service d)Freshen –up‐service - e)Baby sitting f)Valet Service - g)Supplies on request h)Minibar Service
UNIT‐IV Floor Pantry
- Layout of Floor Pantry - Functions - Maid’s cart
UNIT‐V Guest Floor Operations’
- Rules on guest floor - Entering the guest room - Step‐by‐step room cleaning procedure - Bed making procedure,Bed sizes - Standard supplies in guestrooms & VIP rooms
II SEMESTER
Teaching Scheme Examination Scheme Theory Practical S.NO SUBJECTS
Theory Hrs.
Practical per week Hours Marks Hours Marks
THEORY
1 Communication in English‐I 3 ‐ 3 70 ‐ ‐ 2 French 3 ‐ 3 70 ‐ ‐ 3 Nutrition 3 ‐ 3 70 ‐ ‐ 4 Principles of Accounting 3 ‐ 3 70 ‐ ‐ 5 Hotel Engineering & Maintenance 3 ‐ 2 35 ‐ ‐ 6 Food Production and Patisserie – I 3 ‐ 3 70 ‐ ‐ 7 Food & Beverage Service – I 3 ‐ 3 70 ‐ ‐ 8 Front Office Operation – I 3 ‐ 3 70 ‐ ‐ 9 Accommodation Operation – I 3 ‐ 3 70 ‐ ‐
PRACTICAL
1 Food Production & Patisserie Lab – I
‐ 4 ‐ ‐ 3 70
2
Food & Beverage Service Lab – I
‐ 2 ‐ ‐ 3 70
3
Front Office Operations Lab – I
‐ 2 ‐ ‐ 3 70
4
Accommodation Operation Lab –I
‐ 2 ‐ ‐ 3 70
5 Hotel Engineering & Maintenance
‐ 2 ‐ ‐ 2 35
II SEMESTER
COMMUNICATION ENGLISH UNIT‐I Business Communication‐Definition‐Types‐Barriers‐Non verbal communication UNIT‐II Table Manners‐Telephone Etiquette UNIT‐III Essay writing (topics on current events, social issues or related to hotel industry) UNIT‐IV Report writing‐Minutes UNIT‐V Interviews‐Definition‐Types‐Preparation by interviewer& interviewee‐Procedure
FRENCH
UNIT‐I The articles, Definite and indefinite articles. UNIT‐II At the reception desk. Lesson 1 to 6 ( A votre service) UNIT‐III Grammar exercise. Conjugation present tense.
NUTRITION
UNIT – I Introduction‐Definition, Nutrients, importance‐Functions of food to man Classification of food UNIT – II Carbhohydrates‐Composition & Classification‐Functions, food sources‐Excess & Deficiency UNIT – III Fats & Oils‐Composition & classification‐Functions, food sources‐Excess & Deficiency UNIT –IV Proteins‐ Composition, Mutual supplementation, Functions, sources, Excess & deficiency UNIT – V Energy, Calorie, Definition, Factors affecting BMR UNIT –VI Water‐Importance, functions‐Oral rehydration UNIT –VII Minerals‐Calcium, Iodine,Iron, Potassium, Fluorine,Sodium, Functions,sources, & deficiency UNIT – VIII Vitamins,Fat soluble vitamins A,D,E,K‐Functions, sources, deficiency Water soluble vitamins B&C‐Functions, sources & deficiency UNIT – IX Digestion & Absorption UNIT –X Balanced Diet Definition Importance of balanced diet
UNIT‐I Definition of accounting‐Need for accounting‐book keeping‐objectives of book keeping. Double entry system‐meaning‐advantages‐concepts‐classification of accounts UNIT‐II Journal‐meaning‐advantages‐problems‐ledger‐meaning‐problems‐subsidary books UNIT‐III Trial balance‐problems‐cash book‐single coloumn‐double coloumn cash book UNIT‐IV Final Accounts(Trading profit and loss A/C and balance sheet) with adjustments‐closing stock,prepaid expenses,outstanding expenses and income,depreciation. UNIT‐V Calculation of P/V ratio,breakeven point,margin &safety. REFERENCE BOOK 1.Hotel Accounting – Jaya Charulatha
HOTEL ENGINERRING & MAINTENANCE UNIT ‐ I
Organization of maintenance department. Role and importance of maintenance department in hotel industry with emphasis on its relationship with other departments.
UNIT – II – Gas
Heat unit, heat transfer, principles of bunsen burner, L.P.G. and its properties. Precautions to be taken while using gas.
UNIT – III Electricity Fundamentals of electricity, definition of insulators, conductors, current, potential difference, resistance, power and energy and their units and relationships. DC and AC. Single phase and 3 phase and its importance on equipment specifications & open circuit and short circuit and closed circuit, services and parallel low resistant wiring systems and bill calculation. UNIT – IV Electronic Appliances
fuses, sockets, switches and earthing. Calculation of electric energy. Consumption of equipment Safety precautions to be observed while using electrical appliances. Types of lighting.
UNIT – V Fuels Types of fuels, calorific value. Comparative study of fuels used in the catering industry. Calculation of amount of fuels used in the catering industry. Calculation of amount of fuels required and costs.
UNIT – VI Water systems Cold and Hot water system used in hotels, Hardness of water, water softening – Base exchange method. Flushing cisterns, water taps, traps and closets, drainage and sewage disposal. UNIT – VII Refrigeration & Air Conditioning Basic principle, boiling point and latent heat. Compression type refrigeration system, defrosting, types of refrigerant units. Conditions for comfort. Unit for air conditioning. Window and central air conditioning, various parts in general preventive maintenance. UNIT‐ VIII Ventilation methods
Fire Fighting systems Classes of fire and extinguishers portable and stationery. Fire detectors (smoke and temperature)
Repair & maintenance : External and internal wall finishes. Different types of paints. Causes and cure of damp and condensation.
UNIT – IX Functioning of Communication system in Hotel
Uses, maintenance and care of telephone system, music, television, video, fax, Xerox, internet
UNIT – X Circulation and transportation Elevator, Escalator their operation and maintenance Document transportation Alarm system, generators
HOTEL MAINTENANCE – PRACTICALS Marks: 50
1. To calculate resistance by using color code method 2. To calculate resistance by multimeter 3. Study of series law of resistance 4. study of parallel law of resistance 5. study of different types of mixers 6. study of wiring diagram 7. study of sign and symbols
8. soldiering and desoldering 9. replacement and measurement (AC and DC use of multimeter for voltage and
current) 10. Study of different electrical components 11. Study of fuse and switches 12. Study of different types of wiring system 13. Study of different types of taps 14. Study of hot and cold water supply 15. Study of oven and its maintenance 16. Study of toaster 17. Study of various parts of refriginator and maintenace
FOOD PRODUCTION
UNIT‐I Classification of vegetables & fruits Effects of heat on nutrients Salads & salad dressings Marination & marinades Cuts of vegetables UNIT‐II Classification of meats, poultry, game, fish& seafood Cuts of fish & selection Cuts of chicken & selection Cuts of lamb & selection Cuts pork & selection Cuts of beef & selection Cuts of veal & selection and their uses UNIT‐III Egg cookery Milk & milk products Cheese Anotamy of egg & uses
UNIT‐IV Pulses & cereals Diagram of wheat & rice Various flours Cocoa UNIT‐V Garnishes & accompaniments Culinary terms Gravies & pastes Indian thickening agents Indian spices
Patisserie Pastry – 4 varieties Yeast goods – 4 varieties Cookies & biscuits – 4 varieties Small cakes – 4 varieties Fruit cakes – 3 varieties Glaze & butter icing
Books recommended
K.Arora& K.N.Gupta – Theory of cookery Philip Thangam – Modern cookery for teaching &The Trade
( Orient Longmans ltd) Gisslen wayne – professional cookery (john wiley and sons) Montage – Larousse gasrtronomique (Himalaya publishing group)
F&B SERVICE
UNIT –I Breakfast‐Types‐Menu for each type‐Terms used in breakfast service Cover laying for English, continental, American and India Order taking procedures – imperson, telephone and door hangers UNIT –II Menus‐Origin of menu‐Types‐Table d’ hote menu‐Alacarte menu‐French classical menu ‐Menu terminology UNIT‐III Accompaniments cover and service of all courses in the classical menu sequences. UNIT‐IV Types of service factor for the type of service styles of services/service methods, advantage and disadvantages of various types of service UNIT‐V Classification of non‐alcoholic beverages Reference Book:
Dennis Lillicrab,John A cousins‐food and beverage service John fuller‐modern restaurant service Sudhir Andrews‐food and beverage service training manual
BASIC FRONT OFFICE OPERATION UNIT I Tariff structure‐Tariff fixation Types of rates‐standard rate, corporate rate, commercial rate, airline rate, children rate, crib rate, group rate, discounter rate, extra bed rate, family rate. UNIT II Equipment used in front office‐ manual, semi automated, fully automated. Sections in front office Lobby and Front Office Co‐ operation of front office with other departments UNIT III Reservations‐Importance of reservation Sources of reservation‐ corporate clients, tour operators, property direct, FI.I.T’S, travel agents Modes of reservation ,Types of reservation‐guaranteed and non guaranteed reservation,Group reservation
Central reservation system Reservation confirmation, amendment & cancellation Forecasting Over booking UNIT IV Registration Receiving the guest Salesman ship Pre‐registration Registration of guest‐FIT’s, Groups Crew, VIP’S,VVIP’S Rooming a guest FRONT OFFICE OPERATION PRACTICAL
Students must be aware of uses of all stationeries in front office Forecasting of rooms Taking reservation Receiving and registering guests Basic Etiquettes, Body language, Communication Telephone handling skills, Guests relation
REFERENCE BOOKS 1. Hotel Front office Management‐ James .A. Bardi 2. Front office Management‐S.K.Bhatnagar
ACCOMODATION OPERATIONS‐I UNIT‐I Lost & Found Procedure Keys‐Types & Key Control Files &Registers maintained in HK dept UNIT‐II CLEANING AGENTS Basic classification of cleaning Agents Ph Scale Hardness of water‐hard,soft,temporaty & permanent hardness of water
UNIT‐III CLEANING EQUIPMENTS Basic classification of cleaning equipments Types of manual & mechanical equipments Types of vacuum cleaners Use care & storage of cleaning equipments UNIT‐IV CLEANING & MAINTAINING PUBLIC AREAS a)Entrance f)Guest Corridors b)Lobbies g)Public Restrooms c)Front Desk h)Banquet Halls d)Elevators i)Dining Rooms e)Staircases j) Leisure Areas UNIT‐V CLEANING PROCEDURES ‐Types of cleaning ‐Routine cleaning ‐Weakly cleaning ‐Periodic Cleaning ‐Spring Cleaning ‐Special Cleaning
ACCOMMODATION OPERATION – I
(PRACTICALS) Daily cleaning procedure of the guestroom
Identification of cleaning equipments and cleaning agents
Bed making – evening service Room Inspection, Linen inventory Through cleaning of various surfaces
S.NO SUBJECTS Teaching Scheme Examination Scheme
III SEMESTER
III SEMESTER COMMUNICATION ENGLISH
Theory Practical Theory Hrs.
Practical per week Hours Marks Hours Marks
1 English Viva Voce 3 ‐ ‐ ‐ 3 70
2 French Viva 2 ‐ ‐ ‐ 2 35
3 Food Safety 3 ‐ 2 35 ‐ ‐
4 Principles of Management 3 ‐ 3 70 ‐ ‐
5 Hotel Accounts 3 ‐ 3 70 ‐ ‐
6 Food Production and Patisserie – II 3 4 3 70 ‐ ‐
FRENCH UNIT‐I Presentation‐conversation in hotel etiquette,reservation. UNIT‐II Name of the kitchen utensils,French dishes,Hotel & Kitchen Professionals UNIT‐III List of Names Professions, Countries and their Nationalities.Numbers 50‐100
FOOD SAFETY & QUALITY UNIT‐I Basic Introduction to food safety, hazards & risks, contaminants and food hygiene UNIT‐II Food Spoilage & Food preservation Types of Cause‐Sources of Contamination‐Spoilage of different product (milk &milk products, cereal and cereal products and alcoholic beverages)‐Basic principles & methods of food preservation UNIT‐III Food borne diseases Types‐.Common diseases causes by food borne pathogens‐ Preventive measures UNIT‐IV Food Additives Introduction‐Types of Preventives, antioxidants, sweetness, Food colours and flavors. UNIT‐V Beneficial role of microorganisms Fermentation & role of lactic acid bacteria‐Fermentation in foods(Dairy foods, Vegetable, Indian foods, Bakery products and alcoholic beverages) UNIT‐VI Quality assurance Introduction to concept of TQM,GMP and RISK assessment‐Relevance of microbiological standards for food safety‐HACCP(Basic principle and implementation) UNIT‐VII Hygine and sanitation in food sector General principles of food Hygine‐GHP for commodities,equipment,work area and personnel‐cleaning and personnel‐cleaning and disinfection‐safety aspects of processing water‐waste water & waste disposal UNIT‐VIII Recent concerns Emerging pathogens‐Genetically modified foods‐Food labeling‐Newer trends in food packaging and technology‐BSE Reference Books: 1. Food microbiology by Frazier and Westhoff
2. Modern food microbiology by Jay.J 3. Food Hygiene and sanitation‐Roday
PRINCIPLES OF MANAGEMENT UNIT‐I Introductin‐charactertics of management‐Functions or process of management Role of manager‐mangerial skills‐principles of management given by Henry Fayol.‐Levels of management –advantages and disadvantages of management UNIT‐II PLANNING Definition‐Nature of planning‐Types‐steps or process of planning‐Merits and demerits UNIT‐III ORGANISING Definition‐Organisational features‐process of steps‐staffing‐recruitment,I nterview, selection,training‐decession making UNIT‐IV LEADING Leadership definition‐Types of leadership‐Theories of Leadership‐Motivation‐Definition‐Theories of motivation UNIT‐V CONTROLLING AND COMMUNICATING Definition of controlling –Definition of communication‐Nature of communication‐elements of process of communication‐Types of communication‐Barriers of communication REFERENCE BOOK 1. Principles of management‐Jaya Shankar 2. Business Management‐ C.B .Gupta
HOTEL ACCOUNTS UNIT‐I Accounting concept and conventions‐summary of accounting cycle‐Journal‐Ledger‐Trial balance UNIT‐II Preparation of Final accounts with and without adjustment Outstanding expenses and income‐prepaid expenses‐Depreciation‐closing work UNIT‐III Departmental accounting Meaning and definition of departmental accounting‐objectives of departmental accounting‐Main methods of preparing departmental accounting‐Allocation and apportionment expenses‐working out of problems UNIT‐IV Uniform system of accounting Concept and conditions of uniform system of accounting‐Necessities‐Advnatages and Disadvantages of uniform system‐Various kinds of schedules‐Preparation of horizontal and vertical balance sheet UNIT‐V Internal control and inter‐firm comparision control Meaning‐Objectives of inter‐firm comparision Purpose of internal control‐advantages and limitations of internal control UNIT‐VI Internal audit and external audit
Meaning of internal and external audit‐various types of audit‐statutory audit‐night audit‐Role of internal auditor‐Requirement of internal audit department‐Limitations of internal audit REFERENCE BOOK Advanced accounting‐volume I ‐ Sukla and Grewal Financial Accounting‐T.S. Reddy and Moorthy
FOOD PRODUCTION UNIT‐I Classical Indian National Cookery & Modern Development Study of Main Regions North South East West (Indian Staple foods and Indian Spices) Main dishes used in breakfast cookery Main meals and snacks UNIT‐II Specific Equipment used in Quantity food Indenting Factors involved in indenting Difficulties involved in indenting
UNIT III Quality Food Production Introduction to Industrial and Institutional Catering Staff Organization Kitchen Layout Preparation Cookery UNIT IV
Principles of Menu Planning Study of Menus for various types of quality food outlets (Industrial, Institutional & Fest food Services) using continental and Indian Dishes in Pallet with Nutrition
FOOD PRODUCTION PRACTICAL – II Method of cooking meat and poultry Tandoori Chicken Stewered – Roast on split Minced Stewed Method of cooking fish Roast on split – stewed – fried Eggs – Curried Vegetable accompaniments Vegetarian Cookery – paneer vegetables stews purees sauces Basic masalas mixing Red White Brown Green Yellow Rice Dals
Breads Chutneys, curds and raitas Indian Desserts Kulfi Halwas etc. Training in counter service After the preparation and cooking Training in Breakfast Cookery Reference:
1. Cooking with Indian Masters – Prashad 2. Modern Cookery – Vol 1 Thangam Philips
F&B SERVICE Unit‐I Introduction to beverage Definition of beverages Unit‐II Introduction to wines Unit‐III Care of wines Unit‐IV Definition of wines Unit‐V Principle wine producing countries Unit‐VI Beer Unit‐VII Spirits, Whiskey, Brandy, Rum, vodka Unit‐VIII Liqueurs Unit‐IX Menu & Menu planning with regards to wine Unit‐X
Cocktail & Mixed drinks PRCTICALS Unit‐I Menu planning with regards to Wine Unit‐II White, Rose and sparkling wines Unit‐III Service of Spirits Unit‐IV Service of eperitiss, Liqueurs and beer Unit‐V Regional Festival menu and service of regional dishes Unit‐VI Service of alcoholic beverages to room
FRONT OFFICE OPERATION II UNIT 1
Registration Systems of Registration Registers and Files Maintained Group arrival Guest History Card Express Check In C’Form
UNIT II Information Service Mail Messages Room Key Control Local Informatin
UNIT II Bell and Service Bell Captain Area Layout and Staff Luggage Handling
Paging Files Maintained Door and Car Parking Service
UNIT IV Telephone Operating Telephone Procedures Telephone manners
UNIT V Check out Departure Procedure Methods of settling accounts Cashiers Reports Express Checkout Operating Modes‐Manual, Semi automated, Fully automated Types of Accounts Safety Deposit
FRONT OFFICE PRACTICAL II
Filling of various proformas Receiving and greeting of guest Proactive and preparation of departure procedure Settlement procedures
REFERENCE BOOKS Front Office Management –S.K.Bhatnagar Front Office Procedures –Michael .L.Kasavana
ACCOMODATION OPERATIONS‐II UNIT‐I COMPOSITION,CARE & CLEANING OF DIFFERENT SURFACES ‐Floors and Floor coverings ‐Walls and wall coverings ‐Carpets‐Types, construction & selection points ‐protective finishes‐seals & polishes UNIT‐II LINES & LINES ROOM ‐Classification of Linen ‐ Linen sizes ‐Layout of linen room ‐Linen selction points ‐Linen storage conditions ‐Par stock
‐Linen control ‐Linen Exchange ‐Linen Register,Stock taking procedure ‐Linen discard ‐Linen Hier‐advantages and disadvantages UNIT‐III LAUNDRY –layout of Laundry ‐On premises Laundry(OPL) ‐Laundry flow process‐stages on washing ‐commercial Laundry –advandates and disadvantages ‐Guest Laundry procedure(Valet Service) ‐STAINS & STAIN Removal UNIT‐IV FIBRES AND FABRICS ‐Definition of Fiber ‐Classification of fiber ‐The origin ,characteristics and use of each in the hotel ‐Fibres,Filaments,Yarn & Ply ‐Types of weaves‐plain,twill,satin,sateen,velvet,velveteen,figures(damask)having bone weaves
ACCOMMODATION OPERATIONS
PRACTICAL (BHM216)
Layout of Linen and Uniform Room / laundry 04
Laundry Machinery and Equipment 14
Stain removal 06
Flower arrangement 12
Selection and Designing of Uniforms 04
IV SEMESTER
S.NO SUBJECTS Teaching Scheme Examination Scheme
ENVIRONMENTAL STUDIES UNIT-I
The Multi-disciplinary nature of environmental studies
• Definition,scope and importance
• Need for public awareness
Theory Practical
Theory Hrs.
Practical per week Hours Marks Hours Marks
1 INDUSTRIAL EXPOSURE TRAINING (4 Months) 100
2 Environmental science 3 ‐ 3 70 ‐ ‐
PRACTICAL
1 Food Production & Patisserie Lab – II ‐ 4 ‐ ‐ 3 70
2 Food & Beverage Service Lab – II
‐ 2 ‐ ‐ 3 70
3 Front Office Operations Lab – II ‐ 2 ‐ ‐ 3 70
4 Accommodation Operation Lab –II ‐ 2 ‐ ‐ 3 70
UNIT-II
Natural Resources
• Renewable and non-renewable resources
• Natural resources and associate
a) Forest resources
• Use and over-exploitation
• Deforestation
• Case studies
• Timber extraction
• Mining
• Dams and their effects on forests and tribal people
b) Water resources
• Use and over-utilization of surface and ground water
• Floods
• Drought
• Conflict over water
• Dams – benefits and problems
c) Mineral resources
• use and exploitation
• environmental effects of extracting and using mineral resources
• case studies
d) Food resources
• world food problems
• changes caused by agriculture and overgrazing
• effects of modern agriculture
• fertilizer –pesticide problems
• water logging
• salinity
• case studies
e) Energy resources
• Growing energy needs
• Renewable and non-= renewable energy sources
• Use of alternate energy sources
• Case studies
f) Land resources
• Land as a resource
• Land degradation
• Man induced landslides
• Soil erosion and desertification
• Role of an individual in conservation of natural resources
• Equitable use of resources for sustainable life-styles
Unit –III Ecosystems
• Concepts of an ecosystem
• Structure and function of ecosystem
• Products, consumers and decomposers
• Energy flow in the ecosystem
• Ecological succession
• Food chains , food webs and ecological pyramids
• Introduction, types, characteristic features, structure and function of the following ecosystem
o Forest ecosystem o Grassland ecosystem o Desert ecosystem o Aquatic ecosystems(ponds,strems,lakes,rivers,oceans,estuaries)
Unit-IV
• Biodiversity and its conservation
• Introduction-definition:Genetic,species and ecosystem diversity
• Bio-geographical classification of India
• Value of biodiversity –consumptive use, productive use,social,ethical,aesthetic and option values
• Biodiversity at global, national and local levels
• India as a mega-diversity nation
• Hot-spots of biodiversity
• Threats to biodiversity –habitat loss, poaching of wildlife, man-wildlife conflicts
• Endangered and endemic species of India
• Conservation of biodiversity – In-situ and Ex-situ conservation of biodiversity
Unit-V Environmental pollution
• Definition
• Causes ,effects and control measures of
• Air pollution
• Water pollution
• Soil pollution
• Marine pollution
• Noise pollution
• Thermal pollution
• Nuclear hazards
• Solid waste management o Causes o Effects and control measures of urban and industrial wates
• Role of an individual in prevention of pollution
• Pollution case studies
• Disaster management o Floods o Earthquakes o Cyclones o Landslides
Unit-VI
• Social issues and the environment
• From unsustainable development
• Urban problems related to energy
• Water conservation o Rainwater harvesting o Watershed management
• Resettlement and rehabilitation of people : its problems and concerns
• Case studies
• Environmental ethics-issues and possible solutions o Climate change o Global warming o Acid rain o Ozone layer depletion o Nuclear accidents and holocaust o Case studies
• Wasteland reclamation
• Consumerism and waste products
• Legal provisions to protect the environment
o Forest conservation act o Prevention of cruelty to animals (PCA) Act o Wildlife protection Act o Water(Prevention and control of pollution) Act o Air(Prevention and control of pollution) Act o Issues involved enforcement of environmental legislation o Public awareness
Unit-VII • Human Population and the environment
• Population growth-variation among nations
• Population explosion-Family Welfare programme
• Environment and human health
• Human Rights
• Value Education
• HIV/ AIDS
• Women and child welfare
• Role of information Technology in Environment and human health
• Case studies
Teaching Scheme Examination Scheme
Theory Practical S.NO SUBJECTS
Theory Hrs.
Practical per week Hours Marks Hours Marks
1 Economics 3 ‐ 2 35 ‐ ‐
V SEMSTER
ECONOMICS
UNIT‐I
2 Hotel Law 3 ‐ 3 70 ‐ ‐
3 F&B Management 3 ‐ 3 70 ‐ ‐
4 Travel & Tourism 3 ‐ 3 70 ‐ ‐
5 Food Production and Patisserie – III 3 4 3 70 ‐ ‐
6 Food & Beverage Service – III 3 4 3 70 ‐ ‐
7 Front Office Operation – III 3 2 3 70 ‐ ‐
8 Accommodation Operation – III 3 2 3 70 ‐ ‐
Introduction‐wealth and welfare definition‐Basic problems in economics.Economic systems‐capitalism‐socialism‐Mixed economy.Micro and macro Economics.Difference between micro and macro Economics. UNIT‐II Factors of production‐Characteristics of land‐labour‐division of labour.capital‐Characteristicsof capital‐organisation‐Functions of Entrepreneur. UNIT‐III Meaning of demand‐Factors influencing demand chedule‐lasticity of demand‐Types of elasticity of demand. UNIT‐IV Nature of cost‐Types of cost in the hotel industry. UNIT‐V Money market and capital market‐Functions of central Bank and commercial bank‐stock Exchange‐Balance of trade balance payments‐MNC role in hotel industry. Reference Book: Mangerial Economics ‐Shankar
HOTEL LAW
UNIT‐I Introduction Law and society Need for the knowledge of law Sources of Indian law Classifications of law List of licenses and permits required for operating a Hotel/Restaurant and other catering Establishments under various local, state and union laws Procedure for Procurement, Renewal, Suspension and Termination of licenses UNIT‐II Evaluation of Mercantile law The Partnership ACT 1932 The Indian companies Act, 1956 The Sale of goods Act 1930 The Negotiable instruments Act 1881 The Insurance Act 1939 The law of Agency UNIT –III The Indian contract Act, 1872 Meaning and definition of Contract Essential elements of contract Classification of contract Time and place of performance Discharge of contract Contract of Bailment and pledge UNIT‐IV Evaluation of Industrial law The Factories Act, 1948 The Industrial Dispute ACT, 1947 The Employment (standing order act) 1976 The Employees State Insurance Act, 1953 The provident fund Ac, 1952
The Payment of Gratuity Act, 1972 The Bonus Act, 1965 UNIT –V Manager of Hotel and Owner of lodging house Paying guest‐Premises‐Tenant‐Tenement Lien of Inn keeper The Central committee for food standards Central food laboratory Food Inspector and their Powers and duties Procedure followed by the food inspector REFERENCE BOOKS Mercantile law‐ N.D.Kapoor Industrial law‐ N.D.Kapoor
F&B MANAGEMENT UNIT‐I
Cost Dynamics‐ Elements of cost‐ Classification of Cost
UNIT‐II
Sales Concepts ‐ Various sales concept‐ Uses of sales concept
UNIT‐III
INVENTORY CONTROL
Importance‐Objective‐Method‐Levels and technique‐Perpetual Inventory‐Monthly Inventory‐Pricing of commodities‐Comparison of physical and perpetual inventory UNIT‐IV
BEVERAGE CONTROL
Purchasing‐Receiving‐Storing‐Issuing‐Production control‐Standard Recipe‐Standard Portion size‐Bar Frauds‐Books maintained‐Beverage Control
UNIT‐V
SALES CONTROL
Procedure of cash control‐Machine system‐ECR‐NCR‐Preset Machines‐POS‐Reports‐Thefts‐Cash Handling
TRAVEL & TOURISM
UNIT I TOURISM AND INDIAN ECONOMY 1.1 Contribution of Tourism in Indian Economy 1.2 Role of Govt. in Tourism Industry – Central and State Governments
hierarchy with functions 1.3 Incentives / Subsidies and tax from Central / State Governments for
Tourism and Hotel projects 1.4 Role of Private sectors in Tourism Industry UNIT II TOURISM INFORMATION 2.1 Tourism information‐Distribution channels 2.2 Media‐– Print media, Visual media 2.3 Passport, visa, types of visa, visa obtaining procedures 2.4 Visa and Certificate of registration regulations for Foreigners in India UNIT III TOURISM AGENCIES 3.1 Historical development of travel agencies‐ Cox & Kings, American Express 3.2 Tourism agencies in India – SITA, Mercury Travels, TCI, TAAI and it’s functions UNIT‐IV AIRLINES – HISTORICAL DEVELOPMENT 4.1Need for a National Airline; International Airlines coming to India 4.2Freedom of Air 4.3Charters – Types of Charters UNIT V TOURISM IN SOUTH INDIA 5.1 Religious Tourism in Tamil Nadu, Pondicherry 5.2Tourist Festivals in Tamil Nadu, Pondicherry 5.3Hill resorts – Ooty, Kodaikanal, Yercaud 5.4Beach resorts – Mahabalipuram, Kanyakumari, Rameswaram 5.5Theme resorts – Black Thunder, Kishkintha, MGM
5.6Adventure tourism – Mudumalai, Yercaud 5.7 Tourist important places in Andhra Pradesh, Karnataka, Kerala and
Pondicherry
FOOD PRODUCTION
UNIT‐I Kitchen Organizing: Review of the classical kitchen Brigade,Work planning in the kitchen, Kitchen supervision – supervisory functions; Technical, administrative, functional & Social Functions; Elements of supervision; forecasting, planning, organizing, commanding, co‐coordinating, controlling; responsibilities of the supervisor; Delegating, motivating, welfare, understanding, communicating. UNIT‐II Layout of a larder,Cold food preparations – sandwiches, conventional, pinwheel, open, book maker’s, hot sandwiches, club sandwiches, canapé,Cold Starters – Vegetable fruit, fish, meat, poultry hors d’oeuvres, Cold sauces, Dressings, compound butters, Aspic, Choud froid, Carving‐ vegetables, ice carvings, Charcuteries‐ Terrines, pate, Galantines, cured meat. UNIT‐III Nouvelle Cuisine Introduction to Nouvelle cuisine and its Founder, Salient features‐ i.e. health foods/natural flavours / free from starch etc, Overview of common dishes and preparations time/service,Garnishes & sauce/natural food accompaniments.
FOOD & BEVERAGE SERVICE‐III UNIT‐I ROOM SERVICE Types of room service,centralized,decentralized,and mobile and list of equipments,trolly and tray set up.House rules of room service waiter,room service menus UNIT‐II BAR Introduction to bar‐types of bar, dispense, cocktail bar counter parts‐front, back, under bar equipments, furniture, staffing, linen, location. Bar stock and bar inventory.Bar control‐bar control system,stocktaking,goods received book,off‐sale book,cellar stock ledger,bin cards,overage and shortage,cellar control Tobacco Impartant tobacco producing countries of the world.Quality cigars and cigarettes served in the industry,terms used to denote sizes and colour of the wrapper,storage of cigars UNIT‐III BANQUETS Types‐formal, informal, organization of banquet department. History of banquets,duties and responsibilities of banquet staff, seating arrangements, menu planning facilities available for banquet function.Booking procedures,misc‐en‐place,types of services,Toasting and sequence of events.
FRONT OFFICE OPERATIN III
UNIT I Introduction of Front Office Classification of Hotels –Importance of Front Office Coordination with Other Department Types of Rooms –Tariff Structure‐Glossary of terms used Front Office Organisation Organisation Structure‐Job Specifications‐Scheduling of staff‐Duties and responsibilities of front office personnel UNIT II Reservations Modes of reservation‐Sources of reservation‐systems and procedures of recording reservations‐over booking Registration Check in procedure‐safety deposit boxes –Registration formalities‐C ’Form for Foreigners‐Currency regulations‐handling guests mails and messages Key Control UNIT III Telephones / Information / Bell desk Mail & Message handling‐Telephone manners and Etiquettes, Telephone systems
(PBX,PABX,EPABX),Facsimile‐Guest Baggage Handling‐Left Luggage Room‐Scanty Baggage‐Paging UNIT IV Dealing with Guests/Safety and Security
Handling of Guest Complaints‐ Personalization‐Situation Handling Fire –Bomb Threats‐Rooms Break –Ins REFERENCE BOOKS
1. Principles of Front Office Operations‐Sue Baker 2. Front Office Management‐ S.K.Bhatnagar 3. Front Office Procedures‐ Michael.L.Kasavana 4. Hotel Front Office Management – James.A.Bardi
ACCOMODATION OPERATIONS –III UNIT‐I PLANNING AND ORGANISING THE HOUSEKEEPING DEPARTMENT IN A FIVE STAR HOTEL ‐Housekeeping responsibilities ‐Area Inventory List ‐ Frequency schedules ‐ Performance standards & productivity standards ‐Recycled and non‐recycled inventories ‐Job lists, Job description & Job breakdown ‐The operating budget ‐Management functions of a executive Housekeeper UNIT‐II RECRUITING, SELECTING, HIRING &ORIENTING ‐Non‐traditional labour market ‐Employee benefits ‐Costs & causes of employee turnover ‐Job specification ‐The selection process
‐Interviewing objectives ‐Hiring period ‐The executive housekeeper’s & trainer’s role in Orientation UNIT‐II TRAINING,SCHEDULING,MOTIVATING & DISCIPINING ‐Developing Job Breakdowns ‐Developing training Lesson Plans ‐The four step training method ‐Fixed & valuable staff position ‐Staffing guide ‐Alternative scheduling techniques ‐Motivation exployees ‐Inventive programs ‐Progressive discipline ‐Formal disciplinary action UNIT‐IV BUDGET & BUDGETARY CONTROL ‐The Budget Process ‐Operating Budget & capital Budget ‐Cost per occupied room ‐The operating Budget as a control tool ‐Operating Budget &income statement ‐Housekeeping expenses ‐Budget report variances ‐Estimating housekeeping expenses ‐Methods of controlling Expenses UNIT‐V SPECIAL CONSIDERATION IN ROOMS AND PUBLIC AREAS FOR PHYSICALLY HANDICAPPED GUESTS
VI SEMESTER
S.NO SUBJECTS Teaching Scheme Examination Scheme
Theory/Practical Theory Hrs.
Practical per week Hours Marks Hours Marks
THEORY
1 Facility Planning 2 ‐ 2 35 ‐ ‐
2 Human Resource Management 3 ‐ 2 35 ‐ ‐
3 Financial Management 3 ‐ 3 70 ‐ ‐
4 F & B Management 3 ‐ 3 70 ‐ ‐
5 Sales & Marketing Viva 2 ‐ ‐ ‐ 3 70
6 Food Production and Patisserie – III 3 ‐ 3 70 ‐ ‐
7 Food & Beverage Service – III 3 ‐ 3 70 ‐ ‐
8 Front Office Operation – III 3 ‐ 3 70 ‐ ‐
9 Accommodation Operation – III 3 ‐ 3 70 ‐ ‐
10 Hotel Information Technology 2 ‐ 2 35 ‐ ‐
PRACTICAL
1 Food Production & Patisserie Lab – III ‐ 4 ‐ ‐ 3 70
2 Food & Beverage Service Lab – III ‐ 4 ‐ ‐ 3 70
3 Front Office Operations Lab – III ‐ 2 ‐ ‐ 3 70
4 Accommodation Operation Lab –III ‐ 2 ‐ ‐ 3 70
5 Hotel Information Technology Lab ‐ 2 ‐ ‐ 2 35
SEMESTER‐VI
FACILITY PLANNING BHM306
Sl.No. Topic
01 HOTEL DESIGN a. Design Consideration
- Attractive appearance - Efficient plan - Good location - Suitable material - Good workmanship - Sound financing - Competent Management
02 FACILITIES PLANNING The systematic layout planning pattern (SLP) Planning Consideration a. Flow process & Flow diagram b. Procedure for determining space considering the guiding factors for guest room / public facilities, support facilities & services, hotel administration, internal roads / budget / 5 star hotel
03 STAR CLASSIFICATION OF HOTEL a. Criteria for star classification of hotel (five, four, three, two, one & heritage)
04 KITCHEN a. Equipment requirement for commercial kitchen, heating, gas / Electrical, cooling (for
various catering establishment) b. Planning of various supporting services
(pot wash, wet grinding, chef room, larder, store and other staff facilities) 05 KITCHEN LAYOUT & DESIGN
a. Principles of kitchen layout and design b. Areas of the various kitchens with recommended dimension c. Factors that affect kitchen design d. Placement of equipment e. Flow of work f. Space allocation g. Kitchen equipment, manufacturers and selection h. Layout of commercial kitchen (types, drawing a layout of a commercial kitchen) i. Budgeting for kitchen equipment
06 KITCHEN STEWARDING LAYOUT AND DESIGN a. Importance of kitchen stewarding
b. Kitchen stewarding department layout and design c. Equipment found in kitchen stewarding department
07 STORES – LAYOUT AND DESIGN a. Stores layout and planning (dry, cold and bar) b. Various equipment of the stores work flow in stores
08 ENERGY CONVERSATION a. Necessity for energy conservation b. Methods of conserving energy in different area of operation of a hotel c. Developing and implementing energy conservation program for a hotel
09 PLANNING FOR PHYSICALLY CHALLENGED 10 PROJECT MANAGEMENT
a. Introduction to Network analysis b. Basic rules and procedure for network analysis c. CPM and PERT d. Comparison of CPM and PERT e. Classroom exercises f. Network crashing determining crash cost, normal cost
HOTEL INFORMATION TECHNOLOGY UNIT I Introduction to computers – Definition, Advantages & disadvantages, classification of computers; Hardware‐ defining hardware, components of computer, block diagram of computer; input devices‐ output devices‐ Software concepts – Application Software, System Software; Operating System ‐ OS Classification – Language Classification ‐ Language Processors. UNIT II Computer Networks – Definition, Network Topology (Bus, Star, Ring), Network Applications, Types of Network (LAN, MAN, WAN), Network configuration Hardware (Server, Nodes), Channel (Fiber Optic, Twisted Pair, Co‐axial Cable) UNIT III Internet and World Wide Web – Introduction, Internet: A global Network, Transmission Control Protocol/Internet Protocol (TCP/IP), Common Protocols Used in Internet, World Wide Web – Hyper text Markup Language – Web Browser – Internet Addresses – Electronic Mail – How are E‐Mails sent? – What can the internet do for you? – Search Engines. UNIT IV Word Processing – Open, Save and Close word document; Editing text – tools, formatting, bullets; Spell Checker; Navigating in word – keyword, Mouse; document formatting – paragraph alignment, indentation, headers and footers, numbering; printing – preview, options. Spreadsheets – MS Excel – opening, entering text and data, formatting, navigating; Formulas – entering, handling and copying; Charts – creating, formatting and printing, header and footer, centering data, printing. Reference Books: 1. Foundations of Information Technology, D.S.Yadav 2. Fundamentals of Computers & Information Technology, A.Jaiswal 3. Office 2000: The Complete Reference.
PRACTICAL UNIT I MS Word – Open, Save and Close word document; Editing text – tools, formatting, bullets; Spell Checker; Navigating in word – keyword, Mouse; document formatting – paragraph alignment, indentation, headers and footers, numbering; printing – preview, options. UNIT II MS Excel – opening, entering text and data, formatting, navigating; Formulas – entering, handling and copying; Charts – creating, formatting and printing, header and footer, centering data, printing. UNIT III MS Power Point – Making a simple presentation – Using Auto content Wizards and Templates ‐ Power Points five views – Slides: Creating Slides, re‐arranging, modifying, Inserting pictures, objects, Setting up a Slide Show – Creating an Organizational Chart. Reference Books : Office 2000: The Complete Reference.
SALES & MARKETING VIVA
UNIT‐I Fundamentals of marketing Definition of markets,marketing and selling‐The marketing concept –methods and scope of marketing market segmentations‐basis of market segmentations‐Types‐market information research(MIS)‐Difference between MIS and Marketing research. UNIT‐II Introduction to market mix Product‐New product development‐product life cycle‐branding Price‐ factors influencing pricing decisions‐types of pricing. Place ‐ distribution‐channels of distribution. Promotion‐Promotional mix‐types of media UNIT‐III Introduction to promotional activities‐advertising‐aims of advertising‐advantages and disadvantages of advertising‐pre‐tesing and post testing methods UNIT‐IV Sales promotion‐Introduction –Types of sales persons‐role of sales person UNIT‐V
International marketing‐International marketing‐emergence of global marketing‐ significance of international marketing for developing countries‐liberalization‐role of foreign MNC. REFERENCE BOOK Marketing management‐ Philip Kotler Marketing management‐ Rajan Nair Marketing Management‐D.D.Sharma
HUMAN RESOURCE MANAGEMENT
UNIT‐I 1.1 Introduction to Personnel Department and role of Personnel
Manager 1.2 Definition and role of HRD 1.3 Organizational Structure ‐ Hierarchies ‐ Types ‐ Vertical/Horizontal UNIT‐II 2.1 Job Design ‐ Job analysis, Job description, Job enlargement, Job
rotation, Job enrichment 2.2 Job Specification ‐ Definition and formats 2.3 Job Evaluation ‐ Meaning, type and uses 2.4 Recruitment ‐ Sources of recruitment 2.5 Selection ‐ Application, Interviews ‐ Types, Test ‐ Types, Group
selection procedures Manpower planning, Right sizing, Manpower Ratio, General methods.
UNIT‐III 3.1 Inductions and Training 3.1.1 Meaning and advantages 3.1.2 Purpose of training 3.1.3 Types and methods of training 3.1.4 Aids used while training
3.2 Performance Appraisal 3.2.1 Definition and importance 3.2.2 Types of performance appraisals ‐ (Methods) Performance Rewards ‐ Types 3.3 Wage & Salary Administration 3.3.1 Statutory Compliance 3.4 Organizational Behaviour 3.4.1 Understanding Organizational Behaviour 3.4.2 Social Systems 3.4.2.1 Culture ‐ Culture Change ‐ Methods 3.4.2.2 Role 3.4.2.3 Status 3.4.3 Rewards & Recognition ‐ Principles ‐ Types & effects. 3.4.4 Job satisfaction ‐ Employees Satisfaction Survey ‐ Reasons – effects. 3.4.5 Interpersonal and group dynamics. UNIT‐IV 4.1 Industrial Relations 4.1.1 Trade Unionism ... definition 4.1.2 Role of trade union in the Indian Scenario 4.1.3 Collective bargaining ‐ Industrial Relations Machineries ID Act 4.1.4 Wage Settlements ‐ Bi‐partite, Tripartite 4.1.5 Arbitration 4.1.6 Barriers of collective bargaining 4.1.7 Grievance handling ... procedure 4.1.8 Employee participation in management in relation to good industrial
relations participative Management (Employees Meet) 4.1.9 Labour Welfare measures ‐ Statutory/Non Statutory 4.1.10 Disciplinary procedures 4.1.11 Brief on Model Standing Order, Standing Order, House Rules, UNIT‐V 5.1 Personnel Management 5.1.1 Definitions 5.1.2 Systems
5.1.3 Personal record‐ HRIS (Human Resource Info Syst.) brief 5.1.4 Employee productivity 5.1.5 Manpower audit 5.1.6 Other forms like ESI, Medical, leave, gratuity, PF etc. 5.1.7 Organizing manpower through market, technology, organizational
objective, size and diversity, span of control, product and services 5.1.8 Flexible Manpower 5.1.9 HR Budget
Reference Book Personnel management – C.B.Mamoria & S.V. Gankar Human Resource Management – L.M.Prasad
FINANCIAL MANAGEMENT UNIT‐I Types of Business organization 1.1Sole proprietorship 1.2Partnership 1.3Joint stock companies 1.4co‐operative societies 2.Formation, Registraion and Management of business Organizations UNIT‐II Introduction to Final Accounts 2.1 Preparation and presentation of Final accounts of various Business organization UNIT‐III Financial Management 3.1Role of managers as a head of Finance Department 3.2 Management accounting 3.2 1.1 Importance, significance of Accounting ratios and its limitations 3.2 1.2 Preparation of ratios(simple workouts)
Profitability ratios Gp.Np, operating _materials Consumed, manufacturing exp. Administrative exp, selling Expenses Performance or activity ratio Inventory turnover, working Capital turnover Financial position judgement Current,Liquidity,Fixed assets, Current assets,Dept‐equity 3.3 Fund flow analysis 3.3.1 Meaning,objective and uses of Funds flow statement 3.3.2 Preparation of fund flow statement 3.3.2.1 Changes in working capital 3.3.2.2 Simple funds flow(i.e. using balance sheet only,without any adjustment 3.3.3 Meaning of fund low statement 3.3.4 Distinction between cash flow and fund flow statement UNIT‐IV Budgeting 3.4.1 Definition of budget,budgeting and budgetary control 3.4.2 uses and limitations of budget and budgetary control 3.4.3 various kinds of budget,meaning,capital,operating,departmental, sales, cash, zero base, performance. 3.4.4 Methods of budgeting Fixed budget and flexible budget 3.4.5 Preparation of cash budget(with simple workouts) 6.4.6 Budget administration Budget cooittee,Budget director,Budget manual UNIT‐V Costing 3.5.1 Definition of cost, costing,costing accounting, scope and Advantages of costing technique 3.5.2 Cost concept pertaining to hotel industry 3.5.36 elements of costing‐meaning‐fixed cost and variable cost‐material, labour,overheads 3.5.4 break‐even analysis with simple workouts 3.5.5 Introduction to variance analysis‐‐‐meaning and uses ‐‐‐‐price and quantity variance UNIT‐VI
Internal check and internal control 3.6.1 meaning and advantages factors to be borne in mind while developing internal check/control procedure 3.6.2 developing IC/C procedure for materials ‐‐‐purchaisng,receiving, stoting issuing 3.6.3 developing IC/C procedure for food and beverage department 3.6.4 developing IC/C procedure for front office 3.5.5 developing IC/C procedure for house keeping UNIT‐VII Project appraisal 3.7.1 Meaning and techniques of evaluation ‐‐‐Pay back period ‐‐‐Return on investment ‐‐‐Discounted cash flow ‐‐Internal Rate of return 3.7.2 Procedure to draft a project report Reference Book: Management Accounting –R.S.N. Pillai bagavath Management Accounting – T.S.N. Reddy,Y Hari Prasad Reddy
F&B MANAGEMENT UNIT‐I
BUDGETARY CONTROL
Define Budget‐Define Budgetary Control‐Objectives‐Frame work‐Key factors‐Types of budget‐Budgetary control UNIT‐II
Breakeven chart‐P V Ratio‐Contribution‐Marginal Cost‐ Graphs UNIT‐IV
MENU MERCHANDISING
Menu Control‐Menu Structure‐Planning‐Pricing of Menus‐Types of Menus‐Menu as Marketing Tool‐layout‐Constraints of Menu Planning UNIT‐V
MENU ENGINEERING
Definition and Objectives‐Methods‐Advantages
UNIT‐VI
MIS
Reports ‐calculation of actual cost‐Daily food cost‐Monthly food cost ‐Statistical Revenue Report‐Cumulative and non‐cumulative
FOOD PRODUCTION
UNIT‐IV Standard Recipe Card Objective and purpose, Compilation, Standardization process,Recipe Bank; Adaptation of original Recipe. UNIT‐V
Butchery Cuts, Order of disection of, uses and quality check of : Lamb, Beef, Pork, Chicken, Ham, Gammon, Preparing and cooking of Lamb, Chicken, Pork, Beef, Storing of Lamb, Storing of Lamb, Chicken, Beef, Pork – Long Term & Short Term, Yield – Calculation, yield control – butchery control sheet. UNIT‐VI Bakery Lay out & Equipments of a 5 star kitchen Bakery , Yeast dough Products – Different method: Rich dough, Straight Dough, Modified Straight Dough, Sponge Methods, Rolled in yeast dough products, different kind yeast products – Crisp crusted Bread; Hard roll, vienna Bread, Italian Bread, French Bread, Soft Crusted Bread; White Pan Bread, White Bread, soft roll, English Muffins; Sour Dough; Sour Dough White Bread, Pumpernickel; Sweet & Rich Dough; Baba, Savarine Dough, Kugelop, Brioch; Rolled in Dough : danish Pastry, Croissants, Faults in Bread Making – Poor Volume, Too Much Volume, Poor Shape, Burst Crust, Too Dense, Streaked Crumbs , Crumbly, Too Dark Crust, Too Pale Crust, Too Thick Crust, Blisters on Crust, Flat taste, Poor Flavour – rectification and Prevention, Cakes – Different Methods: Creaming Method, Flour Batter Method, Sponge Method, Chiffon Method, Icing – Fondant, Butter Cream, Foam – Type, Flat type or Water icing. Royal, Fudge,Frozen Desserts – Ice Creams, Sorbets, Parfaits, Bombes, Frozen Mousse, Decorative work and sisplay pieces – Chocolate work – Cut outs, curls, Shavings; Marzipan – Sheets, Cutouts, Models; Pastillage, Nougat: Spun Sugar; Pulled Sugar; Cast Sugar.
PRACTICALS
Continental cuisine Menu 1 Chicken galantine Canard roti aux navarts Pommes Persillees Courge
Menu1 Menu 2
Chicken galantine Canard roti aux navarts Pommes Persillees Courge
Horis D’oeuvre varities Jambon Virginia Avec Papapya Poularde Enestou Fade Macaroni Augratin Aeringke Chantilly
Menu 3 Menu 4 Vichsoise Froid Poule Saute Mireille Pomme Olivette Aubergine A La Turque Hot Fudge Sundae
Butter Chicken Kori Roti Pepper Chicken Rabbit Mussalum Pork Vindaloo Sor Potal
Chinese Cuisine Italian Cuisine Hot & Sour soup Sweet corn Chicken soup Wonton soup Egg drop tomato soup Sweet and Fish Chilli Pork, Chilli Szechwan Shredded lamb with green capsicum Mixed vegetable with bean sprout Black mushroom bean curd in Soya sauce Egg plant szchuan style Vegetable Manchuria Mixed vegetable spring roll Kaichi Mixed vegetable noodles singapore noodles American chopsuey Chinese fried rice Fu – Yung Date pancake Apple toffee Mexican / American / Spanish cuisine Escudella cataline American chowder Payela valancianna Hamburger Kentucky chicken Boston Baked beans Chicken pie Tortilla / Chilli cone carne
Pasta Pagioli Caanelloni Florentine Spaghetti Bolognaise Raviolli A’ La Itallinese Pizza – Marageretti
‐ Marinara ‐ Napoletana
Chicken pepperoni Peal and spinach roll Rabbit and Fennel casserole Torta Genouse Ricotta Fritte
F&B SERVICE UNIT‐IV BUFFETS‐Introduction‐Space require menu, factors affecting a successful buffet‐no of pax, planning and organizing sequence of food, type of buffet display, kind of meal, type of buffetsitting,standing,finger buffet, Danish buffet‐sitting,standing,finger buffet, Danish buffet. Cold buffet‐equipment required. Gastronomic rules. UNIT‐V GUERIDON SERVICES Misc‐en‐place for gueridon, special equipments‐Gueridon service‐taking order, method of serving dishes at the table, Gueridon layup‐Carving at the table –ttols method‐carving trolly‐misc‐en‐place presentation, safety factors. Gueridon service of smoked eel, smoked salmon, caviar, sole grille, poached sole, double fillet steak taratare, steak Diane, roast chicken, flamed chicken breast, pear flame, banana flame, crepe suzette‐both theory and practical PRACTICALS: 1. Carving at the table‐roast chicken, Roast leg of lamb 2.Cooking flame dishes‐Crepe suzette, banana flame, steak Diane, Caesars salad, smoked salmon, caviar, sole grille, poached sole, double fillet steak, steak tartare, flamed chicken breast, pear flambé 3. Preparing special dishes‐Irish coffee 4. Banquets‐planning, lay up, mock service, actual lunch service supervision 5 Bar operation‐mock bar, bar service, taking orders, mock service, cocktail, wine service, and champagne service. REFERENCE BOOKS F& B Service‐Lillicrap, Cousins F& B Service –Sudhir Andrews The Waiter‐Curry A.J.Burrie and Jenkins Modern Restaurant service‐John Fuller
FRONT OFFICE OPERATION UNIT I Check Out Check Out Procedure –Express Check Out‐Late Chect Out‐Delf Check Out‐Late Charges‐Method of Settlement. UNIT II Front Office Accounting Accounting Cycle Operating Modes Types of Accounts(resident account, city account and management account) Credit Monitoring Tracking Transactions(Account Correction,Transfer,allowance,charge purchase) Front Office Cash Sheet‐ Cash Bank UNIT III Night Audit Functions of Night Audit The role of Night Auditor‐Establishing end of day‐Account integrity‐ Audit Posting Formula Dilly and Supplemental Transcipts Operating Modes Night Auditing Process UNIT IV Compilation of Statistical Data Occupancy statistics‐ Geographical distribution of clientele Yield Management‐Objectives‐How to measure yield using formulas FRONT OFFICE OPERATION III PRACTICALS Handling guest mails‐before arrival of guests, during other stay of the guest, after the departure of guest.
Computer reservation and registration handling
REFERENCE BOOKS Principles of Front Office Operation‐Sue Baker Front Office Management –S.K.Bhatnagar Front Office Procedures‐ Michael .L.Kasavana Hotel Front Office Management‐James .A.Bardi
ACCOMODATIONS OPERATIONS UNIT ‐I INTERIOR DESIGN ‐Importace of Interior design ‐Factors affecting interior design ‐Basis elements of art ‐Principles of design ‐Colour and colour schemes,shades,tints UNIT‐II CONTRACT SERVICES ‐Types of contracts ‐Guidelines of hiring contract services ‐Advantages & disadvantages of contract services UNIT‐III GUEST ROOMS ‐Layout of guestrooms ‐How the physical layout affects systems UNIT‐IV SNAGGING LIST UNIT‐V NEW PROPERTY OPERATIONS ‐Variables of Opening a housekeeping department in hotel UNIT‐VI FLOWER ARRANGEMENT
ACCOMMODATION OPERATION PRACTICAL
1. Laundry Operation 2. Stains and Stain Removal 3. Flower Arrangement 4. Cost estimation of flooring, Carpeting, Painting, Tiling and Laminating. 5. Linen estimation for table cloth, napkins, bed sheets, curtaining (heavy &
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