Hotel Management

I SEMESTER HOTEL FRENCH – I (08U1LF1)
Part – I A LA RECEPTION GRAMMAR
Ø Pre’sent du verbe etre et avoir et des verbes regfuliers : verbes en ‘er’ , ‘ir’ Ø Articles de’finis et inde’finis Ø Articles contracte’s, Articles partitifs Ø Interrogation avec Est_ce_que Ø Ne’gation

VIVA
Refer to Le Nouveau Sans Frontie’res Salutations et pre’sentations ( Ref to page 11,48) 1. Comment saluer 2. Comment interroger 3. Comment s’excuser Professions et Nationalite’s ( Ref to Page 10, 12 Les jours de la Semaine Les Mois de L’anne’e Nombres Quelle heure est-il ? (Ref to Page 34)

I SEMESTER ENGLISH – I Communicative English – I (08U1LE1)
Course Objective:
Ø To enable the students to understand and to communicate in English – functional and situational. Ø To enable the students to understand the grammatical patterns and usage – in written and spoken contexts. Ø To familiarize the students with spoken forms needs specially in connection with hotel management studies.

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

Unit – II
Sentence Formation: Basic Sentence patterns – transformation of sentences. A) Simple, compound & complex sentences B) Active & Passive Voice C) Degrees of Comparison D) Affirmative, Negative, Interrogative etc. E) Reported Speech different kinds of

Unit –III Expressive skills
Proper use of idiomatic expressions Proper use of Phrasal verbs

Unit –IV Comprehension
Answering the advertisement / Interpreting the chart Hints Developing Précis writing

Reference Books
1. 2. 3. 4. From and function, by V. Sasikumar, V.Syamala, Emerald, Chennai. Lech, G.,A Communicative Grammar of English, E.L.B.S. Swan, M., Practical English Usage , E.L.B.S. English for competitive exam by R. P Bhatnager, Mac Millan Indian Ltd., Chennai 5. Developing Communicating skills, by Krishna Mohan, MacMillan, Chennai 6. Basic Grammar, Wastwood and Making OUP, Oxford, 1982.

I SEMESTER FOOB AND BEVERAGE SERVICE THEORY – I
ALLIED 08U HM 1301 UNIT-I
Ø Classification of F & B Operations Ø Commercial - Hotels, Motels, Restaurants, Private hospitals, Resorts, Pubs, Sank bars, discotheques, Fast food restaurants, Parlors, Airlines, Rail, Sea Catering, Mobile. Ø Different F& B Service outlets Ø Staff Hierarchy of the various F & B Service outlets, their duties and responsibilities Ø Attributes of Food and Beverage Service Personnel. Ø Basic Principles of Psychology to understand o Guests’ behaviour and immediate requirements; o Management’s expectations.

UNIT-II
1 Classification and Enumeration of Service Equipment with Brand names -

Furniture Linen Crockery Flatware Cutlery Hollow – ware Glass ware Disposable Chaffing dishes Side Board 2 Items of Specialist Equipment and their use Cheese Knife Asparagus holder

Pastry slice Oyster fork Pastry fork Corn-on-the cob holder Lobster pick Butter knife Caviar knife Fruit Knife Nut Cracker Grape Scissors Grape fruit spoon Ice cream spoon Sundae spoon Stewarding - Role of Stewarding

Snail Tong Snail Dish Snail Fork Silver Showers Preserve spoon Mustard spoon Sugar tongs Hors d’ varies Trolley/Tray Parfait Spoon Noodles tong Sizzler Pizza Pan & Cutter

Restaurant Pantry or Still Room – Layout & Equipment & Use. Silver Room or Plate Room – Layout & Equipment & Use. Hot Section – Layout & Equipment & use Basic Types of Menu Menu Compiling – Considerations & Constraints French Classical Menu – Compiling with Accompaniments and Garnishes

UNIT-III
Ø Mis – en – scene & Mis – en – place (definition & procedure) Ø Laying covers for different meals & menus (laying, relaying table cloths & serviette folds) Ø Rules and procedure for service of a meal Ø Latest concepts of service (menu + rate only for host knowledge) Ø Methods of service 1. French/American 2. English/Russian

3. Indian Thali / Leaf Service 4. Basics of Room Service 5. Basics of Banquets.

UNIT-IV
Ø Classification of beverages Ø Classification of non-alcoholic beverages Ø Stimulating – Coffee, Tea, Cocoa Ø Refreshing – Aerated, Non-Aerated (Fresh Juices) Ø Nourishing – Milk & Malt beverages Ø Classification of alcoholic beverages

UNIT-V
Ø Simple Sales Control System Ø Necessary & Function of a control system Ø F&B Control system Ø K.O.T. manual, Computerized Ø Cash & Credit handling Ø Making Bill – Manual, Computerized

I SEMESTER FOOD PRODUCTION THEORY –I
CORE-I (08U HM 1401) UNIT –I
Ø Introduction to culinary arts. Ø Details of HACCP – the steps of the HACCP system: explanation and application of HACCP principles. Ø Personal hygiene – Food safety standards for employees, controlling Infectious diseases. Why proper hand wash is essential, use of disposable gloves, prevention of cross contamination. Ø Kitchen Hygiene – Standard sanitation operation procedures, cutting board sanitation, colour coding of boards, equipment sanitation, dish washing machine, triple sink method of washing, vegetable disinfections with chlorine, storage-dry and wet, FIFO, Date coding, use of thermometers, calibrating and various types. Ø HACCP temperature standards – Cold storage, Deep freezer, temperature danger zone, thawing – safe ways, blanching, reheating and cooling, holding temperature, record keeping. Ø Hierarchy & Kitchen staff Ø Kitchen Layout – Definition, Types, advantages and specifications. Ø General Layout of Kitchen in small, medium and large Hotel Ø Different Equipment used in Production – Light, Medium, Heavy Ø Safety procedure in handling Equipment.

UNIT-II
Aims & Objectives of cooking food. EFFECT OF COOKING ON DIFFERENT NUTRIENT Ø Proteins. Ø Carbo-hydrates Ø Fats Ø Vitamins Ø Minerals VARIOUS METHODS OF COOKING FOOD Ø Dry heat. Ø Moist heat. Ø Oil as Medium with examples. Ø Micro wave CHARACTERISTICS OF RAW MATERIALS

Ø Ø Ø Ø Ø

Salt Sugar Liquid Fats & Oils Egg

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

UNIT-III
PRINCIPLES OF FOUNDATION COOKING Ø Stocks Ø Definition of stock Ø Types of stock Ø Preparation of stock Ø Recipes Ø Storage of stock Ø Uses of stock Liaison Ø Roux Ø Cream Ø Blood Ø Egg Yolk Ø Beurre manie Ø Farinaceous products Soups- Classification with examples. Sauces- Classification - Recipes for mother sauces - Derivatives – 2 examples in each - Classification, Components Accompaniments & Garnishes – Definition and 10 examples in each.

UNIT-IV
SELECTION, CLASSIFICATION, CUTS & USES OF Ø Vegetable Ø Fish Ø Meat (Lamb, Port, Veal, Beef) Ø Poultry MISE-EN-PLACE- Preparation of Ingredients.- Mixture of Ingredients. -Texture of food.

UNIT-V
Introduction of regional cuisine (North, South, East and West) Heritage and characteristics & specialities of each region Geographical and Historical influence of Indian cuisine Traditional foods of the following states : Kashmir, Punjab, Rajasthan, Gujarat, Goa, Maharashtra, Andhra Pradesh, Karnataka, Kerala & Tamil Nadu, Bengal. Specialty Indian Cuisines: - a. Moghalai, b. Hyderabadi, d. Dum-Pukth, e. Chettinad Specialty Indian Community cuisine: - a parsi, b. Bohri, c. Jain, d. Brahmin

I SEMESTER FOOD PRODUCTION PRACTICAL –I [INDIAN] CORE-II (08U HM 1402)
Identification of Kitchen equipment small and large. Identification of Raw Materials, Vegetables, Fruits, Herbs, Fish. DEMONSTRATION: i. CUTS OF VEGETABLES: Julliene,Jardiniere, ,Mignonette, Dices, Cubes, Macedoine, Paysanne,Shred,Concasse,Mirepoix. ii. CUTS OF FISH : Fillet, Darne, Troncon, Paupiette, Goujons,Supreme, Delice. iii.CUTS OF POULTRY & JOINTING OF CHICKEN iv. CUTS OF MEAT (Lamb,Pork & Beef,) DEMONSTRATION & PREPARATION STOCKS i. White Stock ii. Brown Stock iii. Fish Stock iv. Vegetable Stock Sauces Basic mother sauces with 2 derivatives. i. Bechmale( Mornay, sauce, parsley, sauce) ii. Espagnole( Madeira, Charcutiere) iii. Tomato(Creole, Italienne,) iv. Veloute(Supreme, Allemande, ) v. Hollandaise (Paloise, Bearnaise) vi.mayonnaise Objective: The student must be able to understand and use the different ingredients used in the regional cuisine and must be able to plan and prepare food according to the region. Hyderabad 1. Gosht Briyani 2. Mirchi-Ka-Salan / Bagara Baingan 3. Dum-Ka-Murgh 4. Boorani Raita 5. Double-Ka-Meetha

Kerala 1. Nei Choru, Samba Soru (Red Pounded Rice) 2. Avial 3. Erucherry 4. Meen Moilee 5. Ada Pradaman Punjab 1. Lassi 2. Aloo Paratha Makkai-Ki-Roti 3. Paneer Makhni Dal Makhani 4. Machli Amritsari 5. Pudina Pulao 6. Gajar – Ka-Halwa Kashmir 1. Kashmiri Pulao 2. Mutton Roganjosh 3. Rajma Gogji 4. Kahmiri Khameeri Roti 5. Adrakwala Murgh Maharashtra 1. Dahi Shorba All Varieties of Chat Items 2. Vangi Bath 3. Mutton Kolapuri 4. Goan Fish Curry 5. Puran Poli

II SEMESTER HOTEL FRENCH – II (08U2LF2)
PART – 2 AU RESTAURANT
Parallel grammar course and vocabulary from the text Le Nouveau sans frontiers and French for Hotel Management and Tourism Industry

GAMMAR
Ø Pre’sent de verbes aller, venire, faire, partire, sortir, pouvoir vouloir Ø Interrogation : qui , que, quand, ou Ø Les pronoms relatifs simples : qui, que, quand, ou’ Ø Les pronoms toniques : moi, toi etc Ø Le passe’ compose’, l’limparfait Ø Les adjectives possessifs Ø La conjugaison pronominale

VIVA
Refer to Le Nouveau sans Frontieres Les monuments de France, de Votre pays (Ref to Page 13,55) Les villes touristiques en France, de votre pays ( Ref to Page 52) Les vetements et la mode (Ref to page 66) Nourriture et repas (Ref to Page 69) 1. Les plats francais et les plats de votre pays 2. Comment preparer un plat Les Couleurs ( Ref to Page 82)

II SEMESTER COMMUNICATIVE ENGLISH – II ENGLISH – II (08U2LE2)
Course Objectives :
Ø To enable the students to understand the manner of communication in English proper pronunciation Ø To enable to students to understand the proper intonation and accentuation while speaking Ø To enable the students to learn the verbal etiquette in hotel management

Unit – I
Phonetics Transaction Stress Tunes in connected speech (word groups, speech rhythm)

Unit –II
Dialogue writing Formation of questions (using WH, how type questions) and answers (agreement / disagreement) Question tags

Unit – III
Verbal response to situations Verbal etiquette / face to face and telephonic conversation with clients

Unit – IV
Unraveling the captions in journals Word pictures Error Identification and correction

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

REFERENCE BOOKS:
1. English Course, Linguaphone Institute, London 1970 2. Impact, Penguin to functional English, Peter watey jones, penguin 3. Middlesex 1983. Collins Cobuild English language Dictionary, ed., Gwyneth fox, rosamund moon & penny stock

II SEMESTER FOOD & BEVERAGE SERVICE PRACTICAL- I ALLIED-II (08U HM 2302)
Objectives: To familiarise and handle various service equipment in the restaurant and to develop skills for the service of food. 1. Familiarisation and handling of Equipment’s 2. Drawing of various types of spoons, Forks, Sugar pot, Coffee pot, Tea pot, and other small equipment’s 3. Methods of cleaning and upkeep of silver, polishing methods silvo, Burnishing 4. Arrangements of side board 5. Laying & relaying of table cloth 6. Laying up of table for various meals and menus 7. Different type of Napkin Folding 8. Receiving the guest (Procedures) 9. Taking orders 10. Silver service & Clearance course by course 11. Service of Non-Alcoholic beverages 12. Presenting & Settling of bills (Cash & Credit) 13. Arrangement and Carry of Room Service Trays. 14. Frilling

II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION THEORY – I ALLIED-III (08U HM 2303)
UNIT-I INTRODUCTION TO THE HOSPITALITY INDUSTRY
Ø Hotel classification Ø Types of rooms & configuration of rooms

UNIT-II ORGANISATION STRUCTURE OF FRONT OFFICE & HOUSEKEEPING DEPARTMENT
Ø Duties and responsibilities of front office and housekeeping department Ø Inter departmental relationship

UNIT-III FRONT OFFICE DEPARTMENT
Ø Ø Ø Ø Reservation systems and procedures Check-in of new arrivals Check out and settlement of accounts Other front office activities

UNIT-IV HOUSEKEEPING DEPARTMENT
Classification of cleaning equipments and agents Operational areas of housekeeping department 1. Guest floor operation 2. Public area operation Sequence of housekeeping functions and lost & found 1. Weekly cleaning 2. Spring cleaning 3. Daily cleaning

UNIT-V H.K & F.O REGISTERS MAINTAINED
Ø Key handling procedures Ø Lost and found procedures

Ø Registers maintained in department Ø Safety and security

II SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-I CORE-III (08U HM 2403)
OBJECTIVE:
To help the student to achieve an in depth Knowledge of Ø Taking Bookings. Ø Receiving and registering the Guest. Ø Baggage handling procedures Ø Front office cashiering procedure. Ø To familiarize the students with the actual working procedures Ø To know to handle all types of cleaning equipment’s and material correctly Ø To help prepare work procedures and job procedures Ø To be familiar with cleaning of various surfaces Ø Handling Enquiries Ø Handling Guest Requests Ø Knowledge of the City and surrounds Ø Knowledge of the Innovative Developments in the Hotel Industry. Ø Knowledge of Traiff Basis of charging, Rack Rates. Tariff fixation. Rates offered Maintain and Use of the Guest Information Directory. Using the guest History System, Taking Messages Knowledge of Source Modes and types of Reservation Processing a reservation Non Automated Reservation Fully Automated Reservation Confirming a reservation Cancellation and amendments. Pre registration activity. Preparation of Arrival and Departure Lists Receiving Guests Guest registration Procedures (F.I.T., Groups. V.I.P, V.V.I.P) Knowledge of; In-Room Check in Self Check in Registration records and procedures

Ø Ø Ø Ø Ø

Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø

Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø Ø

Concierge: Responding to questions about service and events Making Booking (Airlines, Bus, Train, Theatres etc.,) Bell Desk Errand cards Handing Gusts Baggage Handling left luggage (Procedure and records maintaining) Valet Service Valet Parking (Procedure and Record maintaining) Cashiering Guest departure procedure Encashing foreign currency, Travelers Cheque Handling debit and Credit Cards Safety locker (Procedure and record maintained)

ACCOMMODATION OPERATION (PRACTICAL)
1. Identification of cleaning tools and cleaning agents 2. cleaning 2.1 Dusting 2.2 Sweeping 2.3 Mopping 2.4 Scrubbing 2.5 Polishing (Metal, floor, wood) 2.6 Vacuuming 2.7 Spot cleaning 3. Organizing cleaning 3.1 working individually 3.2 working in teams 3.3 working in groups 4. Cleaning frequencies 4.1 Daily clening 4.2 Weekly cleaning 4.3 Periodic cleaning 5. Cleaning of various services Metal – Brass, Stainless steeel, chrome, ceramic, earthen ware, porcelain, glass, plastic, laminates, wooden furniture, upholstered surface, floor surfaces. 6. Guest room cleaning 6.1 Bed making – Morning attention, evening attention 6.2 Room cleaning 6.3 Bath room cleaning 6.4 Room inspection 7. Public area cleaning 7.1 Lobby, reception, corridor, star case, dinning hall

8. First Aid procedure 9. Fire prevention procedure 10. Preparing Housekeeping register and reports

REFERENCE BOOKS
1. Book Author Publisher Year Book Author Publisher Year Book Publisher Year Book Author Publisher Year Book Author Publisher Year 6. Book Author Publisher Year Book Author Publisher Year : HOTEL FRONT OFFICE MANAGEMENT : JAMES A. BARDI : JOHN WILEY & SONS, INC : II Edition – 1996, III Edition - 2003 : BASIS HOTEL FRONT OFFICE PROCEDURES : PETER RENNER : VAN NOSTRAND REINHOLD – NEW YORK : 1994 : THE CONCIERGE KEY TO HOSPITALITY : JOHN WILEY & SONS, INC : 1992 : FRONT OFFICE OPERATIONS : COLIN DIX & CHRIS BAIRD : LONGMAN : 1998 : PRINCIPLES OF HOTEL FRONT OFFICE OPERATIONS : Casell : Sue Baker, Pam Bradley & Jeremy Huyson : 1994 : FRONT OFFICE OPERATIONS & MANAGEMENT : AHMED ISMAIL : THOMSON DELMAR : 2002 : FRONT OFFICE MANAGEMENT : S.K. BHATNAGAR : FRANK BROS & CO. : 2005

2.

3.

4.

5.

7.

MODERN TRENDS IN HOSPITALITY INDUSTRY (Aman Publications) - By Dr. R.K. Singh HOTEL, HOSTEL AND HOSPITAL HOUSE KEEPING (Book Power Publications)

By Joan Branson & Lennox HOTEL HOUSE KEEPING (TATA MCGRAW Hill Publication) - By Sudhir Andrews

-

Bengal 1. Macher jhol, Doi jhol 2. Ghee Bath 3. Macher Matha Moonger Dal 4. Rasmalai 5. Gulab Jamun Tamil Nadu 1. Kozhi Rasam 2. Yeravaruval 3. Chicken Chettinad 4. Uralai Roast 5. Beans Usili 6. Sambar 7. Samba Soru 8. Pusanikai Halwa Goa 1. Sea food rice 2. Mutton Vindaloo 3. Veg. Xacutti 4. Goa Fish curry 5. Bibinca Breakfast Menu

1. Idli / dosa / uthappam 2. Pongal / sambhar / chutney (3 varieties) 3. Poori bhaji 4. Aloo paratha 5. Medu vadai / sambar vadai / curd vadai / masala vadai 6. Kitchadi (rava) 7. Bread butter / jam / marmalade / toast 8. Egg (all varieties)

I SEMESTER BASIC COMPUTER APPLICATIONS (THEORY) SKILL BASED ELECTIVE-I (08U HM 1701)
UNIT-I INTRODUCTION TO COMPUTERS
Computer Systems, Advantages and disadvantages, Origin and history Various types, Network (LAN/MAN/WAN)

LINKING (time sharing/Ring/bus/star)
Kinds and components of a Computer, Hardware, Software, Operating Application (higher Level Languages/Utility), Compiler & Interpreter Components of a Computer

ELEMENTS OF A COMPUTER SYSTEM
Central Processing UNIT, Clock Speed, Chips, Input & Output devices Storage devices, Manipulating date, Binary terms, ASCII Code Ports (Serial & Parallel), Control cards, Real time clock, CGA Card

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

OPERATING SYSTEMS
Fundamentals of Operating systems-Uses of Operating Systems.

UNIT-II WORD PROCESSING
Capabilities of Word Processing – MS WORD

UNIT-III Introduction to Database Management Systems:
Kinds of DBMS Packages, Dbase III plus, Field, record, file-types of files, Creating database file. Naming field, Types (Character, Numerical, Memo, Logical, Date) Width, Same structure.

Modify Structure.
Deleting Field, Inserting Field, Changing the type of width etc., of any field. Display structure, Display Status, Changing default drive, Quit.

Retrieve the structure created in Exercise-I.
Append, Enter data, Edit Record (backspace, del), Moving between Records. Save. Viewing data, using, display, list, display all / display. Exercise-VIII Use the following commands-Goto, Skip, Edit, Del, Pak, Append, Browse. Exercise-IX Indexing, Sorting, Printing. Exercise-X Search, Global replace and Change, Locate and continue, Insert and recording in a field. Exercise-XI Create a database file with name, Entering a memo, Saving a memo, Display a memo. Exercise-XII Label Creating, Generating & Printing tale, Calling directory in Dbase, Copy a structure. Append, Delete / erase a file, Rename in a file. Exercise-XIII Creating, generating and printing a report form.

REFERENCE BOOKS:
1. 2. 3. 4. Manual of Dbase III plus. Understanding Dbase III Plus by Alan Simpson. DBASE III Plus Made Simple-R.K. Taxali. MS-OFFICE- Microsoft Corporation

III SEMESTER HOTEL FRENCH – III (08U3LF3)
Prescribed text Book:
Le Francais de l’hotellerie et du tourisme Part – 3 Dans Les Autres Services Parallel grammar course and vocabulary from the text le Nouveau sans frontie’res and French for Hotel Management and Tourism Industry.

Grammar
Ø Enchainement des ide’es (opposition, cause, conse’quence, but) Ø Quelque chose – ne …..rien: Quelqu’un……ne……personne Ø Pre’sent progressif, future proche, passé; recent
Ø Pronoms de’monstratifs : celui, celle. Ceux, ceci, cela

Ø Les pronoms comple’ments d’object direct Ø Les pronoms comple’ments d’object indirect

VIVA
Refer to Le Nouveau sans frontie’res Description physique d’une personne ( Ref to page 114,130) Les fe’tes taditionnelles en france et de votre Pays (Ref to page 93) De’crivez une chose te locaisez ( Ref to page 58,59) Le climat (Ref to page 162) Les saisons et la te’mperature La famille (Ref to page 115)

III SEMESTER

COMMUNICATIVE ENGLISH – III ENGLISH – III(08U3LE3)
Unit – I
Modes of Expressions Ø Affirmative Ø Negative Ø Interrogative Ø Exclamatory

Unit – II
Thought fillers Understanding and defining the usage of a, an the , few, some Imitations of great thoughts / proverb in the same sentence pattern Homophones

Unit – III
Dialogue practice Reported speech Conversion of dialogue into a passage Conversion of table into a passage

Unit – IV
Preparing Resumes / Bio-data / Curriculum vitae Preparing Check – list

Unit – V
Precise Writing E-mail message preparation Minutes of the meeting – hints on staff meeting of concern.

III SEMESTER
FRONT OFFICE & ACCOMMODATION OPERATION THEORY– II ALLIED-IV (08U HM 3304) UNIT-I LINEN MANAGEMENT
Hotel linen- Classification of linen Ø Items classified as bed linen and bath linen; their sizes Ø Items classified as table linen: their sizes Ø Selection criteria for the linen items (bed sheets, pillow slips, towels & bathmats, table cloths, serviettes) Selection criteria and calculating material required for soft furnishings (curtains, bed spreads, upholstery and cushions) Linen room Ø Activities of a linen room. Ø Location, Equipment & Layout of a linen room (basic rules) Ø Purchase of linen/linen hire/ quality and quantity Ø Storage and inspection Ø Issuing of linen to floors and departments – procedure and records Ø Despatch and delivery from laundry – procedure and records Ø Stocktaking – procedures and records Ø Condemned linen and cut down – procedures and records Ø Marking and monogramming Sewing room Ø Activities and area provided Equipment required

UNIT-II LAUNDRY MANAGEMENT
Laundry Ø Duties and responsibilities of laundry staff (laundry manager, shift-in-leader, dry cleaning supervisor, spotter, spotter cum presser, laundry clerk, valet runner, laundry attendants) Importance and principles Ø Flow process of industrial laundering (collection, transportation, arrival, sorting, weighing, loading washing, rinsing, starching, hydro-extraction, unloading, tumbling, finishing. [Calendar/steam press] folding, airing & storing, transfer and use). Ø Stages in wash cycle (flush-suds-bleach, rinse and sour & soft-extract, break and soaking) Ø Role of laundry agents Ø Classification of laundry agents (synthetic detergent, built soap detergents, enzyme action detergents- explain briefly) Ø Pitt scale and its relevance in laundering Ø Other laundering agents (alkali, bleaches, sour, conditioners, starch) Ø Dry-cleaning Guest laundry Ø Services offered (dry-cleaning, washing, ironing: -express and normal) Ø Collection and delivering laundry Ø Care and laundering guest articles Ø Advantages and disadvantages of – off premises and on premises laundry

UNIT-III ACCOUNTING
Job description of a front office cashier Accounts Ø Guest Accounts Ø Folios Ø Vouchers Ø Ledgers Creation & Maintenance of Accounts Ø Record keeping system: Manual, Semi - Automated, dully automated Ø Credit monitoring - Floor limit, House limit, part settlement of in house guests Ø Account maintenance: Charge purchase, Account Correction, Accounts allowance, Accounttransfer, Cash advance, Encashment of Foreign Exchanges. Internal Control Ø Front Office Cash sheet Ø Cash / Banks Handling corporate and group sales

UNIT-IV NIGHT AUDITING
Functions of the night auditor. Ø The role of the night auditor Ø Cross - referencing Ø Guest credit monitoring Ø Daily & supplementary transcripts The night audit process Ø Complete outstanding postings Ø Reconcile room status discrepancies

Ø Balance all departments Ø Verify room rates Ø Verify No. Shows Ø Post room rates & Taxes Ø Prepare Reports Guest relations Ø Complaints Ø Identifying complaints Ø Handling complaints Ø Follow-up procedures

UNIT-V Flower arrangement
Ø Purpose of flower arrangement, placement and level of placement with relevant examples Ø Equipment and materials used Ø Conditioning of plant material Ø Styles of flower arrangement (western, Japanese, freestyle) Ø Principles of flower arrangement, design, scale, balance, focal point, rhythm, texture, repetition, unity and harmony) Decorations during various occasions Horticulture – indoor plants Pest control Ø Definition of pests and control Ø Areas of infection Ø Prevention and control of pests Ø Responsibility of housekeeping in pest control Front Office security functions Ø Key Controls, Room key Security system

Ø Surveillance and Access Control Ø Protection of Funds Ø Safe deposit Boxes Ø Lost & Found Ø Emergency Procedures (Medical, Robbery, Fire, suicide, Death, Bomb threat, Riot) PRACTICAL –I Objectives:  To familiarize the students with the actual working procedures  To know to handle all types of cleaning equipment’s and material correctly.  To help prepare work procedures and job procedures  To be familiar with cleaning of various surfaces 1 2 Identification of cleaning tools and cleaning agents Basic cleaning 2.1 Dusting 2.2 Sweeping 2.3 Mopping 2.4 Scrubbing 2.5 Polishing (metal, floor, wood) 2.6 Vacuuming 2.7 Spot cleaning 3 Organizing cleaning 3.1 Working individually 3.2 Working in teams 3.3 Working in groups 4 Cleaning frequencies 4.1 Daily cleaning 4.2 Weekly cleaning 4.3 Periodic cleaning

5

Cleaning of various surfaces 5.1 Metal – brass, stainless steel, chrome, ceramic, earthen ware, porcelain, glass, plastic, laminates, wood, furniture and fixture, floor – cement, mosaic, carpet)

6

Guest room cleaning 6.1 Bed making - Morning attention, Evening attention 6.2 Room cleaning 6.3 Bathroom cleaning 6.4 Room inspection 6.5 Preparing check list/ job orders

7 8 9

Public areas – lobby, corridors, restaurants, staircase, e.t.c. Fire fighting training First aid training

• Students must be aware of uses of all stationeries in front office. • Forecasting of rooms • Taking reservation, cancellation, amendments, processing reservation • Receiving & registering of F I T groups crew, VIPs through role play • Extempore for polite speaking. • Improving the conversational skills and mannerism. • Etiquettes body language, grooming and greeting • Situations handling (over booking room change, turn away)

REFERENCE BOOKS:
1. 2. Hotel Front Office Management Front Office Proceedings James A. Bardi Michael L. Kasavana Richard M. Brooks Ahla

III SEMESTER FOOD PRODUCTION THEORY II CORE-IV(08U HM 3404) UNIT-I
Traditional & Heritage cuisine of Tamil Nadu (Chettinadu, Nellai, Kongunadu) Different spices & Condiments used in Indian cookery Blending of Spices & condiments used in Indian cookery Basic Indian gravies used in Indian cookery I. Thickening Agents (Coconuts. Khus Khus, Cashew nuts, Besan Flour, Rice Flour) II. Green III. White IV. Brown/Red

UNIT-II
International cooking-Different nations and their popular dishes. Study on the following cuisines with importance given to choice of ingredients. Menu, specific methods of cooking and accompaniments, types of equipment’s methods of presentation. French-Sauces and garnishes Italian-Pasta and varieties Mexican and Spanish Chinese-regions and variations Oriental, Thai and English cuisines. Also to plan food festivals of the above cuisine’s considering geographical and historical importance, traditional dishes, creating ambiance. Buffet Menu- Breakfast, Lunch, High Tea & Dinner.

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

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

UNIT-IV
Introduction to large scale (Volume Feeding) Food production. Principles of planning a menu. Types of menu. Buffet Menu – Breakfast, Lunch, High tea & Dinner. Menu for Diwali, New year. Detail study of the following in regard to planning a menu, staffing equipment, transport and method of cooking. Off Premise Catering. Transport Catering: Airlines, Railways (Base Kitchen, Pantry Car, Refreshment Rooms and Platform vending) Motorways and sea (Cargo, Passenger & Luxury Liner) Welfare Kitchen: Institutions, Hotels, Hospitals, Industries Parameters for Quantity Food Production Types of Indents, Cost, Ease of Preparation, Ease of Service Incorporation of leftovers, cyclic menus, Conversion of recipes for quantity Food Production, Practical difficulties involved in increased counts Utilization of leftovers – Rechauffe Cooking Function prospectus - Format and its purpose. Design and layout for kitchen-work flow allocation-workspace, storage pots and pan wash and ancillary areas. Environment hygiene – site location, structure, ventilation, lighting Water supply, plumbing walls tiles and ceiling. different occasions: Marriage, Reception, Birthday, Sports Meet, Theme, Festivals like X-mass, Onam,

UNIT-V
Use of Indent as a control tool Establishment of Standard recipes and its advantages Control Cycle - purchase, receiving, stores, Pre preparation, preparation sale Food Costing and Cost management

Standard purchase specification Yield testing Inventory, inventory taking – par stock, buffer stock lead-time, bin card, store ledger, bin cards. Portion control FIFO

III SEMESTER FOOD & BEVERAGE SERVICE THEORY II
CORE-V (08U HM 3405) UNIT-I BANQUETS
At the end of this unit, the students will have a knowledge about the Banquet department and its function. Banquet Introduction Ø Organization structure - Layout of a Banquet Department – Duties and responsibilities of each staff. Formal Functions Ø An introduction - Booking and organisation of formal functions to include – facilities offered - Secretariat service, PA system. Audio visual aids. (OHP, Multi media projector, flipcharts, Slide projectors, Kaleidoscope - Tabling seating arrangements, layout, Calculating space for set up of tables, Allotting stations, Addressing & preparing toast and order of service. Ø Banquet function prospectus - format and purpose Ø Compiling & making special Banquet menus, conference menus and state banquets. Informal Banquets Buffet-cum-sit down and standing buffet (Fork Buffet) Planning for a buffer (High tea/B.F./Lunch Dinner), Planning for a cocktail dinner staffing – arranging the buffet centre /counters. Off-premises Catering (Out catering) - Planning of the function (Cooking and service off premises and only service off premises) complications and discussed in detail. Specialisation of Off - premises catering to be

UNIT-II BASICS OF MENU ENGINEERING.
Ø Gueridon Service - Introduction Ø Introduction - Special Equipment's used - Care & Maintenance of equipment - Taking order for Gueridon Service - General points to be remembered while serving from a gueridon - Sequence of service - The Gueridon (lay out diagram) – An introduction to carving - Explanation of a few dishes involving work on the Gueridon (Crepes suzette. Steak Diane) Ø Planning of Bar - Allocation of Area - Designing of Bar - Furniture and Furnishings - Atmosphere - Interior decoration etc. - Selection and Purchase of Equipment - Cutlery, Crockery and Glassware's - Linen ware - Bar Equipment's - Still Room Equipment's

UNIT-III PLANNING AND DESIGNING RESTAURANT
Objective: The students will be learning details of planning and designing restaurant. Planning for a Bar will also be discussed at the end of the unit. Ø General points of Planning Ø Needs and demands of customer Ø Policy of the firm Ø The Menu Ø Organisation of the Establishment Ø Planning Team Ø Sequence of Planning Ø Planning methods Ø Planning and Designing of Restaurant Ø Allocation of Space Ø Architectural Features

Ø Floor, Walls and Ceilings Ø Design development Ø Heating, Cooling & Verification Ø Lighting Ø Work floor analysis Ø Furniture and Fittings Ø Planning of Amenities Ø Lounge Ø Reception Area Ø Cloak Rooms Ø Exit and Entrance

UNIT-IV BEVERAGE COSTING
Objective: The students are introduced to costing of Beverage. They know about the various control tools, and methods of control, Various bar procedure and the legal requirements for bar and discussed. Ø Introduction to Beverage costing Objectives of Beverage control Difference between Food costs and Beverage costs Ø Control tools Standard recipe Measuring devices Sales checks Inter bar transfers Spillage allowance Corkage Ø Liquor Control Methods Requisition control methods

Standard cost control methods Quality control methods Standard revenue control methods Ø Bar procedure Purchasing of liquor Assessment of quality Till roll and tampering ABC control (stock) Malpractice in Bar Purchasing – receiving and issuing procedures Opening and closing stocks Beverage sales control Ø Legal requirements Customs and Excise duties – Tamilnadu & Pondicherry Bar Licenses L-3, L-5 Maintaining stock register (Books of accounts) Both from cellar and dispense bar Submitting periodic report

UNIT-V FUNCTIONS OF FAST FOOD UNITS
Objective : At the end of this unit students will have a wide knowledge of the fast food-its concept & history and functioning of fast food units History and concept Fast food preparation centre Conventional kitchen versus fast food kitchen- size and layout of the preparation centre-Basic flow plan for a fast food preparation centre – (Assembly line) space requirements. Storage areas

Receiving station - unloading dock, distribution area, mechanical & mobile devices, Record keeping. Receiving procedures - Refrigerator storage (Storage freezer, Processing Freezers, Coolers, Thawers)

Production Area Guidelines for the selection of equipment-study of a few commonly used equipment’s like-convention ovens-steam cookers-Micro OvensDeep fat pressure fryers-Char Boilers-Grills broilers-other small equipments like High speed S/W maker, Vegetable slicer, grater, Shredder, waster compactor unit, counter top blenders, vending machines (Coffee, S/W, Milk) Rotary toasters etc., Basic concepts of Microwave Cooking Essential compounds, and how it operates-Advantages & disadvantages -Application. Use of convenience foods in fast food-Definition-Advantagesdisadvantages Nationality & Ethic dishes of certain countries like Mexican (Tacos, Buttitos, enchiladas, Refritos) Italian (Pizzas, lasagne, Ravoli ) American (Burgers, Salads) Indian (Chats) Coffee Bars & Tea boutiques

III SEMESTER FOOD PRESERVATION SKILL BASED ELECTIVE-II (08U HM 3802)
Unit-I
Introduction to Food preservation, Importance of Preservation, food Spoilage, Food Poisoning, Food Intoxication, food Infection, Sanitation and health. (Definitions and two examples for each topic). Principles of Food Preservation.

Unit-II
Food Preservation by use of high temperature-sterilization (canning, aseptic canning, hot packing) pasteurization and blanching. Food Preservation by use of low temperature-freezing and refrigeration.

Unit-III
Food Preservation by using evaporation and drying-factors influencing evaporation process, sundrying, artificial drying, Drying equipments-Hot air drier, drying by contact with heated surface, dehydration of vegetables, fruits, meat, fish, egg and milk. Food Preservation by irradiation-Alpha, Beta & Gamma radiations.

Unit-IV
Food Preservation by fermentation & pickling-Types of fermentation, wines, beer, ale, cider, vinegar, vinegar making, preparation of yeast starter, pickled fruits and vegetables, Sauerkrant, Olives, Pickled Meat. Food Preservation by sugar concentrates-concentrated but moist, jelly, jam, marmalade, candied and glazed fruits, sweetened condensed milk.

Unit-V
Food additives and chemicals. Definition, functional characteristics of chemical additives. Acids, Bases & their salts, leavening agents, Preservatives-Organic acids & their salts, inorganic salts, wood smoke, spices & condiments Antibiotics and other chemical preservatives. Packaging & Labeling.

REFERENCE BOOKS:
Modern Technology on Food Preservation-Niir Board, Asia Pacific Business Press, Delhi. Food Processing and Preservation-B. Sivasankar, Prentice Hall of India Pvt.Ltd., New Delhi. Food Microbiology-Frazier.

IV SEMESTER HOTEL FRENCH – IV (08U4LF4)
Part – IV CORRESPONDANCE HOTELIERE GAMMAR
Ø Les pronoms en et Y

Ø Apre’ciation de l’importance et de la quantite’ (asses, trop) Ø Participes pre’sent / Ge’rondifs Ø Voix active et passive Ø Comparatifs et superlatives Ø Le style direct et indirect Ø Le subjonctif pre’sents Ø Plus – que- parfait, conditionnel

VIVA
Refer to le Nouveau sans frontie’res La vie administrative en France, en lnde (Ref to page 179) Les Moyens d’information La Publicite’ Les Journaux Les e’missions de la te’le’vision L’Internet La carte de france et de l’lnde ( Ref to Page 196) Que signifinent les panneaux (Ref to Page 157)

IV SEMESTER COMMUNICATIVE ENGLISH – IV ENGLISH(08U4LE4)
Unit – I
Basics of English Errors in sub Verb agreement Spot the error Sentence Completion Role of auxillary verbs in conversation

Unit –II
Restructuring the jumbled sentences Match the synonyms Match the antonyms Word order in a sentence Develop the hints with suitable title

Unit – III
Vocabulary skills Spell Check Mis spelt worlds Fill up the context with appropriate words Tense / voice forms

Unit – IV
Report Writing Expansion of proverb / maxims General essay Paragraph writing Letter writing

Unit – V
Passage comprehension (understanding skills) Guidelines – to attend an interview Preparing for an interview Preparing for an interview Colloquial expression at the work spot Possible dialogues at the work spot / Restaurant / Front office with the clients

REFERENCE BOOKS:
1. English for competitive exam R. Bhatnager , Macmillan Publishing company 2. Heaton J.B. & Turtion N.D Longman “Dictionary of common errors” Note: Faculty members of English department can teach the situational dialogue related to hotel industry.

IV SEMESTER FOOD SCIENCE AND NUTRITION ALLIED-V (08U HM 4305)
OBJECTIVE:
By completion of these units the student will have the Knowledge of Ø Micro-organism, its beneficial effect, harmful effect Ø Food adulteration, various methods of food preservation. Ø Basic nutrients, their sources, functions, digestion. Ø Balanced Diet, Various Diet Ø Safety regulation, prevention, first aid & Hygiene

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

Unit – II
Food Adulteration Types of common food adulterants test to detect food adulteration. Laws to prevent. food adulteration Food standards food additives Food Preservation Principles of Food preservation use of low and high temperature, chemical preservatives, Irradiation deep-freezing, canning and sterilization use of preservatives and their standards.

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

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

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

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

REFERENCE BOOKS:
Ø Modern Food Microbiology by Jay.J Ø Food Microbiology by Frazier and Westhoff Ø Safe food Handling by Jacob M. Ø Food Processing by Hobbs Betty Ø Nutrition Science by Sri. Lakshmi.B Publisher New Age International Ø Food Science by S.R.Mudambi 2005 & Shalini M.Rao Publisher New Age International Ø Essential of food and Nutrition by M.Swaminathan Publisher Papco. Ø Fundementals of Food and Nutrition 2001 by Sumathy, R.Mudambi, MV.Rajagopal Publisher New Age International

IV SEMESTER FRONT OFFICE & ACCOMMODATION OPERATION PRACTICAL-II ALLIED-VI (08U HM 4306)
1. Taking Down Messages In The Message Slip For The Guest 2. Handling Of Telephone And Telephone Mannerism 3. Paging 4. Guest Accounts, Folios, Vouchers And Ledgers Practice In Creation And Maintenance (Manual And Automated) 5. Preparation Of Night Audit Reports. 6. Flower Arrangement 7. Laundry 8. Identification Of Fabrics 9. Stain Removal 10. Theme Decoration – Birthday/Conference/Festival/Regional

IV SEMESTER FOOD PRODUCTION PRACTICAL- II [CONTINENTAL]
CORE-VI (08U HM 4406) MENU 1
RICE DHAL TOMATO RASAM BEANS PORIYAL PAL PAYASAM

MENU 2
RICE BRINJAL & DRUMSTICK SAMBAR, POTTATO VARUVAL PAPAD PICKLE RAVA KESARI

MENU 3
LEMON RICE/TAMARIND RICE /COCONUT RICE YAM VARULAL / MASALA VADA TOMATO CHUTNEY CURD RICE POTTATO WAFERS

MENU 4
DEMONSTRATION OF BASIC INDIAN GRAVIES WHITE BROWN

RED MAKHANI GREEN

MENU 5
JEERA PULAO CHAPATHI CHICKEN CURRY Onion RAITHA CARROT HALWA

MENU 6
VEGETABLE BIRYANI ALOO PARATHA/ DAHI BAGARA BAINGAN RAITHA GULAB JAMOON

MENU 7
CURRY LEAF RICE CHICKEN CHETTINADU VEGETABLE MANDI PAL KOLLUKATTAI

MENU 8
STEAMED RICE PARUPU URUNDAI KOLAMBU AVIAL NELLAI HALWA

MENU 9
SUDU SORU KONGU NADU KARI KOLAMBU PUDALANGAI KHOOTU KHUS KHUS HALWA

MENU 10
ANDALOUSE SALAD COCKIE LEEKIE POISSON MENUIERE HARICORT VERT QUEEN OF PUDDING

MENU-11
COLESLAW CREME DE TOMATE POISSON COLBERT POMMES PARMENTIERE CREME CARAMEL

MENU 12
MACEDONE MAYONNAISE CRÈME DE CHAMPIGNONS POISSON MORNAY POMMES DUCHEESE STRAWBERRY SOUFFLE

MENU 13
CRÈME DE EPINARD POULET ROTI AU JUS SAUTE VEGETABLES

POMMES DE TETRE ANNA HONEY COMB MOULD

MENU 14
GREEN SALAD CONSOMME JULIENNE POULET SAUTE CHASSEUR POMMES PERSILS BREAD & BUTTER PUDDING

MENU 15
WALDROF SALAD SCOTCH BROTH BEOUF STROGENOFF CHEU FLEUR AU GRATIN COFFEE MOUSSE

MENU 16
PRAWN COCKTAIL/ EGG MAYONNAISE CONSOMME ROYAL / BREAD ROLLS NAVARIN OF LAMB WITH SPRING VEGETABLES FRUIT TRIFFLE

MENU 17
MINESTRONE SOUP PEPPER STEAK GLAZED CARROT / HARRICOT VERT FRENCH FRIES BABA AU RHUM

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

UNIT-I INTRODUCTION
Ø Ø Ø Ø Ø Aims and objectives of bakery Organizational structure of bakery – small and large Equipments used- description and uses Oven- types and their advantages / disadvantages Personal hygiene maintained in bakery

UNIT-II RAW MATERIALS USED IN BAKERY
Ø Flour- composition, types, gluten, WAP of flour, PH value, flour test. Ø Yeast- elementary knowledge, activity, function and its uses, effect of over and under fermentation Ø Eggs- functions and its uses in bakery Ø Sugar – functions and its uses in bakery Ø Salt – functions and its uses in bakery Ø Fats- functions and its uses in bakery Ø Cream – functions and its uses in bakery Ø Leanening agents – functions and its uses in bakery Ø Flavouring and fruits- functions and its uses in bakery

UNIT- III YEAST DOUGH METHOD
Ø Ø Ø Ø Ø Methods of preparing bread doughs Quality of ingredients in making breads Faults and remedies in bread making Bread diseases and rectifications Leavening actions of yeast on bread dough

UNIT-IV CONFECTIONARY PRODUCTS
Ø Ø Ø Ø Types of pastry preparations Reasons for common problems in pastry making Different cake making methods The quality of cake making ingredients and the types of cakes[ Rich, lean, high ratio, low ratio cakes]

Ø Leavening actions of baking powder on cakes Ø Faults and remedies in cake making.

UNIT-V ICINGS AND OVEN TEMPERATURE
Ø Icing - introduction Ø Types of icing-butter, royal, marzipan, fudge, glaze, chocolate, marshmallow. Ø Gum paste Ø Oven at different temperatures. [hot, very hot, medium] Ø The oven temperatures for baking rich and lean cakes.

REFERENCE BOOKS:
Ø Basic baking science & craft by S.C Dubey [ S.C.Dubey F-10/5, malaviya nagar, NewDelhi.] Ø Beautiful Baking- Consultant editor-carole clements Richard blady publishing[ Anness Publishers Ltd] Ø Perfect baking at home – kritika A. Mathew[ vasan book depot. Bangalore] Ø Practical baking- sultan Ø New complete book of breads- Bernard clayton[Fireside Rockfeller center, Newyork] Ø Baking made simple- M,K Gaur & Manish Gaur[ Bakers & machinery & consultancy company, Bangalore

V SEMESTER BAKERY & CONFECTIONARY PRACTICAL CORE-VIII (08U HM 5408) MENU-1
JAM TART ORANGE MUFFINS CHECKED BISCUITS

MENU-2
VEGETABLE PUFFS MADELINES CAKES COCONUT BISCUITS

MENU-3
MILK BREAD PRALINE FINGER APPLE PIE

MENU-4
BREAD ROOLS PALMIERS SAND CASTLE

MENU-5
RAISIN BREAD CHICKEN-VOL-AU-VENT CREAM COOKIES

MENU-6
SWISS ROLL GARLIC BREAD FIG PIN WHEELS

MENU-7
BURGER BUNS BLACK FOREST CAKE CHEESE STRAWS

MENU-8
CROISSANT CHOCOLATE CAKE NAN KHATAI

MENU-9
COCONUT PUFFS YULE LOG MELTING MOMENTS

MENU-10
DANISH PASTRY PLUM CAKE VARKI

MENU-11
PIZZA FRUIT CAKE BANANA FLANS

MENU-12
BIRTHDAY CAKE BREAD STICKS CHICKEN PUFFS

V SEMESTER HOTEL ACCOUNTS CORE-IX (08U HM 5409)
Objective:
After going through these Units the student will be able to • Explain the meaning, concepts and function of accounting. • Define double entry system. • Describe the advantages of double entry system. • Demonstrate how to journalise and post accounting entries. • Describe the meaning and advantages of Trial Balance. • Demonstrate How to enter Trial Balance. • Identify the need of final accounts. • Define cost, costing and cost accounting. • Explain the scope and advantages of costing • Demonstrate how to prepare a statement of cost sheet • Explain the meaning of Inventory control • Distinguish between perpetual and periodic inventory. • Describe ABC Analysis. • Define Budget and budgetary control • Explain the different steps in Budgetary Control System. • Distinguish between forecast and budget • Demonstrate the different steps involved in preparing the different types of budgets.

UNIT-I
Introduction to Accounting – Meaning – Concepts - The Accounting function in the Hospitality Industry. Double Entry System - Definition - Advantages – Journal entries –Ledger.

UNIT-II
Trial Balance – Meaning - Advantages – Preparation of Trial Balance. Final Accounts – Need - Difference between Trial Balance and Balance Sheet – Trading Account, Profit and Loss Account and Balance Sheet Preparation (with Closing Stock adjustment only)

UNIT-III
Hotel Cost Accounts - Definition of Cost - Costing, Cost Accounting - Scope and Advantages of Costing – Preparation of Cost Sheet. Cost Concept pertaining to Hotel Industry (Food Cost Percentage, Beverage Cost Percentage and Occupancy Percentage)

UNIT-IV
Inventory Control – Meaning - Perpetual Inventory and Periodic Inventory – ABC Analysis. Methods of Inventory Valuation - FIFO and LIFO – Advantages of Tally Package in Inventory Valuation.

UNIT- V
Budget & Budgetary control Definition Steps in Budgetary Control System Forecast and Budget Annual versus Continuous Budget Advantages and Disadvantages of Budgetary Control Preparation of different types of Budgets (Production Budget, Sales Budget, Cash Budget & Flexible Budget)

REFERENCE BOOKS:
Introduction to Accounting – by T.S. Grewal. Publisher S.Chand & Co.Ltd, New Delhi. Hospitality Industry Financial Accounting – by Raymend S. Schmidgall & James W.Damitio Edn. Inst. of the AHMA Cost Accounting – R.S.N.Pillai & V. Bagavathi; Publisher S.Chand & Co. Ltd., New Delhi Principles of Management Accounting Dr.S.N.Maheshwari, Publisher Sultan Chand & Sons, New Delhi. Accouting and Cost Control in Hotel and Catering Industry – OZI D’cunha; Publisher Dicky’s Enterprises, Mumbai.

V SEMESTER FOOD PRODUCTION PRACTICAL INTERNATIONAL CUISINE PRACTICAL –III CORE-X (08U HM 5410)
MENU-1
Ø VEGETABLE SPRING ROLL Ø SWEET CORN CHICKEN SOUP Ø CAULIFLOWER MANCHURIAN Ø SZECHUAN FRIED RICE Ø BANANA TOFFEE

MENU-2
Ø CEASAR SALAD Ø MINESTRONE SOUP Ø SPAGHETTI CARBONARA Ø CHICKEN CACEITORE Ø CHICKEN RAVIOLI

MENU-3
Ø MEXICAN COLESLAW Ø SALSA FERESCA WITH NACHOES Ø MEXICAN CORN AND POTATO SOUP Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING

MENU-4
Ø KIMCHI SALAD Ø HOT AND SOUR VEG SOUP Ø STIR FRIED VEGETABLES

Ø SINGAPORE CHICKEN FRIED RICE Ø SHREDDED BEEF WITH GREEN PEPPER ONION Ø DATES PAN CAKE

MENU-5
Ø CHILLED TOMATO AND BASIL SOUP Ø BURGANDY SALAD Ø ROASTED POTATOES Ø BEEF LASAGNE Ø GNOCCHI WITH PESTO SAUCE

MENU-6
Ø VERMICELLI SOUP Ø AVACADO AND TOMATO SALAD Ø CHIMICHANGAS WITH SAUCE CREOLE Ø TACOES WITH ASSORTED FILLING Ø CHICKEN IN GREEN ALMOND SAUCE

MENU-7
Ø CHICKEN AND COCONUT SOUP Ø CUCUMBER SALAD Ø FISH BALLS Ø CHICKEN SAUTE WITH PEANUT SAUCE Ø NASILAMAK

MENU-8
Ø THREE BEAN SALAD Ø CREAM OF TOMATO SOUP Ø TURNED POTATOES Ø AUBERGIN ALA PROVENCALE

Ø POACHED FISH WITH HOLLANDAISE SAUCE

MENU-9
Ø CARROTY AND RAISIN SALAD Ø PRAWN BISQUE Ø CHICKEN ALA ALA KIEW Ø PARSLEY BUTTERED RICE

MENU-10
Ø CHICKEN AND EGG DROP SOUP Ø EGG PALNTS IN HOT GARLIC SAUCE Ø AMERICAN CHOPSUEY

MENU-11
Ø GAZPACHO SOUP Ø GREEK SALAD Ø VEAL PARMESAN Ø BANANA FLAMBE

MENU-12
Ø WONTON SOUP Ø MUSHROOM FRIED RICE Ø STUFFED CAPSICUM WITH CHILLY SAUCE Ø PINEAAPLE PUDDING

MENU-13
Ø QUESADILAS Ø CORN SOUP Ø MEAT BALL WITH TOMATO SAUCE Ø GREEN RICE Ø CHURROS

MENU-14
Ø EGG MAYONNAISE Ø MUSHROOM AND SPINACH SOUP Ø SHEPPERED PIE Ø BREADED CAULIFLOWER WITH HOLLANDAISE Ø AMERICAN PPAN CAKE

MENU-15
Ø OSSO BUCCO Ø BAKED AUBERGINE WITH TOMATO AND MOZZAROLLA CHEESE Ø PENNE WITH CREAMY CHICKEN

MENU-16
Ø SWEET CORN CHICKEN SOUP Ø EGG NOODLES Ø PRAWN IN GARLIC RICE Ø SWEET AND SOUR VEGETABLE Ø CARIBBEAN BANANA

MENU-17
Ø RED BEEN SOUP Ø FISH PAUPIETTES WITH LEMON PEPPER SAUCE Ø MACORANI WITH CHICKEN AND CAPERS

MENU-18
Ø CHICKEN AND MUSHROOM SOUP Ø SHANGAI FRIED RICE Ø GARLIC CHICKEN

Ø ALMOND FRUIT SALAD

MENU-19
Ø SALAD COLUMBIA Ø BEEF AND TOMATO SOUP Ø HAKKA NOODLES Ø SWEET AND SOUR FISH Ø ORANGE SOUFFLE

V SEMESTER TRAVEL AND TOURISM MAJOR BASED ELECTIVE-I(08U HM 5501)
UNIT-I TOURISM INDUSTRY
Ø Evolution and denelopment of tourism Ø Tourism system Ø Tourism industry and tourism organizations Ø Tourism regulations

UNIT-II TOURISM SERVICES & OPERATIONS
Ø Modes of transport & accommodations Ø Hotels and food services Ø Tourism subsidiary services Ø Special services

UNIT-III MANAGERICAL SERVICES
Ø Tour operators Ø Travel agents Ø Planning tour packages Ø Costing tour packages

UNIT-IV MARKETING
Ø Define tourism marketing Ø Identifying markets Ø Market organization

Ø Marketing strategy

UNIT-V CONVENTION PROMOTION AND MANAGEMENT
Ø Convention business Ø Convention customers Ø Convention marketing Ø Management & implementation of convention

V SEMESTER
ROOM DIVISION MANAGEMENT SKILL BASED ELECTIVE-III (08U HM 5803) UNIT-I FRONT OFFICE MANAGEMENT
Planning and evaluating Front office operations 1.1 Establishing room rates 1.1.1 Rule of Thumb approach 1.1.2 Hubburt Formula 1.2 1.3 Forecasting room availability budgeting for operations

1.3.1 Forecasting room revenue 1.3.2 Estimating expenses 1.3.3 Refering budget plans 1.3.4 Evaluating front office operations 1.4.1 Daily operation report 1.4.2 Occupany rates 1.4.3 Room Revenue analysis 1.4.4 Hotel statement of income 1.4.5 Room division income statement 1.4.6 Room Division budget report 1.4.7 Operating ratios and ratio standards.

UNIT-II REVENUE MANAGEMENT
2.1 2.2 2.3 2.4 2.5 Concept of Yield management Hospitality Industry applications Measuring Yield Potential average single rate Potential average double rate

2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

Multiple occupancy percentage Rate spread Potential average rate Room rate achievement factor Yield Identical Yields Equivalent occupancies Required Non-room revenue per guest Elements in yield management Group rooms sales a. Group booking data, b. Group booking pace c. Anticipated group Business d. Group booking lead time e. Displacement of Transient business

2.16 2.17 2.18 2.19 2.20 2.21 2.22

Transient room sales Food and beverage Activity Local and area wide conventions Special events Using Yield Management - Potential High and low demand tactics Implementing revenue strategies - a) Hurdle rate Availability strategies a . Minimum length of stay b. Close to arrival c. Sell through

UNIT-III ASPECTS OF GUEST MANAGEMENT
Ø Customer relation management Ø Role of front office in marketing and sales Ø Decorations for special occasions Ø PMS application in room division management

UNIT-IV
Executive Housekeeper as a manager (Motivation and Productivity)
Ø Aim – to motivate employees and increase the productivity thereby

reducing turnover, absenteeism, and insubordination. Ø Researching the motives Ø Conduct exit interviews Ø Delegation Ø Rewards and motivation Manpower planning for housekeeping department Ø Staffing for housekeeping operation Ø Job specification & job description Ø Selecting employees Ø Source of employees Ø Processing of applicants Ø Interview Ø Orientations Ø Induction and training of housekeeping staff Ø Job procedures and duty rotas preparation & specification Ø Evaluation and performance appraisal Characteristics exhibited by housekeeping employees. Ø Cultural diversity (rational minorities)

Ø Language (many are only conversant to the vernacular language). Ø Little formal education – functionally illiterate (attracts). This aspect will have a set back in departmental operations. Ø Lower socio economic background: often need to be taught about hygiene, punctuality. Ø Many workers often have emotional and economic problem and also depending problem. Executive housekeeper is the only manager within the hotel who faces these problems at regular intervals. So the housekeeper has to prepare for such eventualities. Ø Administer the survey on a periodic basis twice a year in order to maintain current employee attitude and this information collected to assist strategic policy making decisions in the day-to-day operations of the department. Recommendation of Situational Leadership.

UNIT-V PLANNING AND BUDGETING
Ø Material planning: managing equipments and supplies. Ø Material budgets: capital expenditure budgets, operating budgets, and pre-opening budgets. Ø Inventory control. Ø Material classification, principles of accounting – current assets fixed assets, inventory, life expectancy etc. Ø Pre – opening operations: temporary storage, moving into property, disposition of spares (1-10% components to be kept stock on hand for all capital items). Ø Guest room furniture and fixtures: mattresses, guest room safes, minibar lighting, furniture, and Audio-visual equipments.

V SEMESTER HOTEL LAW SKILL BASED ELECTIVE-IV (08U HM 5804)
UNIT I
1.1 Objective: To have only a basic knowledge on the various acts applicable to catering establishments. Introduction object of law. The various laws applicable to catering establishments. Procurement of licences of permits required to operate hotels restaurants & other catering establishments. 1.2 Study of Fixation of tariff for various taxes viz. luxury, expenditure, tiles, surcharge.

UNIT II
Labour Laws (Definition and importance provisions alone is sufficient) Shops & Establishment Act, Tamil Nadu Catering Establishment Act. Working condition, welfare, health and safety measures, powers of Inspectors. Definitions of factory, occupier, worker, adult, adolescent, calendar year, day, week, manufacturing process. 2.2 The industrial Disputes Act 1947 Definition:- strike, lockout, retrenchment, layoff, award, settlement. Authorities under the act, Public utility service 2.3 Trade union Act 1926 - Scope. Registration, Rights & privileges of regd. Trade Union, Social 2.4 Security. The Payment of Wages Act 1936. Definitions:- Wages, workman, Industrial Establishment, Employer, Employee, Factory Rules for payment of wages, deductions allowed

2.5 The minimum Wages Act 1948 Scope, Fixation & Revision of WagesObligation of employers Administrative authorities. 2.6 The Employees Provident Fund Act 1952- what is p.f. Rights & obligations of employer & employee. Powers of Government 2.7 The payment bonus act1965 what is bonus? Minimum & maximum bonus. Bonus vs. performance Incentive, bonus in case of new establishments, obligations and rights of employers& employee. 2.8 The employees state insurance Act 1948 Scope. contribution. benefits. rights. obligations of employer & employee adjudication of disputes. 2.9 The Payment of Gratuity Act 1972 Scope. Rate of Gratuity Rights & Obligations of employer & employee Recovery of Gratuity. Short notes on gratuity Trust 2.10. Apprenticeship Act, Contract Regulation (abolition) Act. Rights of workers

UNIT III
3.1 3.1.1 Mercantile Law The contract Act 1872 Definition. Valid/void contract, validity of contract, void arrangement, illegal agreement, Requirements, performance (when a communication becomes complete legally) 3.1.2 The Sale of goods Act 1930 Definition. conditions & Warranties, performance right of unpaid vendor 3.1.3 The contract of Bailment Definition, Rights & duties of bailor & bailee inn keepers liabilities. 3.1.4 Law of insurance- General principles, fire insurance/ burgle/ riots/ natural calamities

Fidelity insurance- Meaning & effect. Public liability Insurance- Meaning & effect.

UNIT IV
4.1 4.1.1 4.1.2 4.1.3 4.1.4 4.1.5 4.1.6 Consumer Laws The Consumer protections Act 1986 Applicability, Role of Consumers Redressal forms& jurisdiction The presence of food adulteration Act 1954 The standard weight and measure Act 1976 The essential commodities Act 1955 The food hygiene (Amendment) Regulations 1990 The food Safety Act 1990 Prohibition of Excise Act-Relevant to Hotel Industry

UNIT V
5.1 5.1.1 5.1.2 5.1.3 5.1.4 5.1.5 Types of Organization Company Law 1956: Definition, Private Company, Public Company The Partnership Act 1932: Definition, Formation Law of Agency : Definition, Creation, rights & duties of agent Share & debentures : Types Basic knowledge of Legal Aid

VI SEMESTER ADVANCED COMPUER APPLICATIONS (PRACTICAL) CORE-XI (08U HM 6411)
Microsoft Office 97/2000/Professional
Creating New Document ,Selection of Fonts, Size, Colour, Mouse Techniques, Keyboard Techniques, Function Key Techniques, Editing Test, Cut, Paste, Undo, Redo. Spell Check, File, Edit, View, Insert, Format, Tools, Table Commands Revisited In Detail, Page Setup, Print Options, Setting Page Margins, Mail Merge, Clip Arts, Inserting Pictures/Charts/Files, Correcting Text, Cut, Paste, Undo, Redo, Deleting Blank Lines, Inserting A Page, Typing Over Test,Replacing Text, Moving And Copying Text. Menu Method, Key Board Method, Tool Bar Method, Drag & Drop Method, Checking Text, The Spell Checker, Auto Correct Check Up, The Sanrus, The Grammar Checker, Formatting A Text, Changing Type Style, Character Highlighting, Alignment Of Text, Left, Right, Center, Justifying Text-Types & Tab Setting, Setting Tab Using Ruler, Indenting Paragraphs, Increasing And Decreasing Indents, Using Ruler To Set Indents, Spacing Paragraph Line Spacing, Spacing Between Paragraphs, Page Views, Normal Views, Page Layout View, Outline View, Print Preview, Full Screen View, Master Document View, Magnification, 200 M Control In Any View, Page Formatting, Setting Margins, Paper Size, Printing In Landscape Or Portrait Orientation, Page Numbering, Adjoining Page Numbering, Deleting Page Numbering, Header & Footer, Creating And Editing, Inserting And Deleting Pages In A Document, Saving The Text, Saving The File To Disk, Closing A File, Opening A Non-Work Document, Printing The Text.

Ms Excel The Spread Sheet Spread Sheet An Introduction.
Processing With Ms Excel, Starting Excel, Starting New Work Book, Entering And Editing Data, Formatting Work Sheet, Sorting The Data, The Worksheet Selecting Cells And Ranges, Selecting With Mouse, Data Entry, Entering Numbers, Text, Date 4 Time Entries, Entering Series, Filling A Text Series With Auto Fill, Filling A Number Series, Editing Data, Clearance And Replacing Contents Of A Cell, Deleting The Contents Of A Range Of Cell, Rearranging Work Sheet Data, Copying, Auto Correct, Spell Checking, File Close, Formatting Data, Font Selection, Aligning Data, Format Style, Formatting Work Book, Arranging, Hiding, Un hiding, Inserting Columns And Rows,

Working with Ms-Excel
Adjusting Width, Copying And Moving, Inserting And Deleting Sheets From Work Book, Mathematical Operator, Exponentiation And Percentage Operators, Logical Or Comparison Operators, Using Mouse To Create A Formula. Charting And Mapping The Data, Charting The Data, Inserting A Chart, Chart Types, Modifying Chart, Mapping The Data, Adding Drawing To The Chart, Linking Workbook To Workbook, Printing In Excel, Print Parameters, Default And Changing Default Settings, Techniques In Printing Excel, Data Handling, Lists In Excel, Creating The List, Entering, Generating, Editing, Sorting, Printing Etc., Creating Subtotals, Combining Subtotals And Removing Subtotals, Creating A Database In Word, Sorting A Work Database, Copying With Tables To Excel. Of Excel In Word Dynamically. Insert The Excel Selected Block Into Word Document. Linking The Chart Of Selected Block

Introduction to Power point.
Why Pictorial Presentation. Power Point Terminology-Getting Into Power Point-Creating, Opening And Saving Presentations- Types Of Views-

Outline View, Slide View, Slide Sorter, View Notes, Pate View, Master Views- Quitting Power Point-Creating Presentation The Easy Way-Using Auto Content Wizard-Working With Blank Presentation-Using The Templates-Using The Slide Master-Working With Color Schemes-Working With Slides-Making A New Slide -Move, Copy Or Duplicate Slides-Delete A Slide-Copy A Slide From One Presentation To Another-Go To Specific Slide-Change The Lay Out Of A Slide-Zoom In Or Out Of Slide-Working With Text In Power Point-Cutting, Copying and Pasting-Formatting Text, Change Font & Size, Shadowing, Embossing-Alignment The Text-Left, Center, Right And Justify-Power Of Graphics In Power Point-Working With Clipart Picture-Using Microsoft Excel-Chart-Using Organisation Charts-Power Point Drawings-Ways To Draw-Adding Lines-Connecting Lines-Borders And Adding Curves-Creating Word Tables-Making Great Looking Presentations(Putting On A Show)-Arranging, Previewing & Rehearsing-Creating Animated Slides- Manually Advancing Slides-Adding And Removing Transitions-Running A Presentation Continuously-Printing The Presentation Elements

- Management Information Systems - An Overview (Duration - 4 hours)
Introduction To MIS -Meaning And Role Of MIS -Objectives Of MIS -Elements Of MIS- Characteristic Of MIS -Application Of MIS (Briefly)Accounting And Finance Management-Marketing Management-Materials Management—Production Management—Personnel Management-Role Of Computers In MIS

REFERENCE BOOKS:
Mastering Windows 2000 Professional – by Sybex BPB Publications Mastering Windows 98 Premium Edition – by Cowart BPB Publications SAMS Teach Yourself – Windows XP Complete Basics (All in One) – by Greg Perry Pearson Edition Complete Guide to Ms-Office 2000 - by Peter Norton BPB Publications SAMS Teach Yourself – Office Productivity (All in One) –by Greg Perry Pearson Edition Mastering Word 2000 – Premium Edition –by Mansfield BPB Publications. Mastering EXCEL 2000 – Premium Edition – by Martin BPB Publications SAMS Teach Yourself - Internet and Web Basics -by Ned Snell, Bob Temple, T.Michael Clark Pearson Edition.

VI SEMESTER GARDEMANGER CORE-XII (08U HM 6412) UNIT-I
Objective: To understand and to make the students efficient and highly skilful in the Art of Garde-Manger. 1.1 Definition and importance of Garde Manger – Section butchery, cold kitchen and larder plan-layout and Hierarchy. Duties and responsibilities of the head and other staffs.

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

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

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

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

REFERENCE BOOKS:
1. 2. 3. 4. 5. Escoffier – Professional Cookery Harrings Dictionary La Russes Cookery Reputava Dictionary Theory of Cookery

6. The art of Garde Manger 7. The Lardu ctry.

HOTEL ENGINEERING CORE-XIII (08U HM 6413)
UNIT-I ORGANISATION OF MAINTENANCE DEPARTMENT
1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 Role & importance of maintenance department in hotel & catering industries. Organizational chart of maintenance department. Duties & responsibilities of staff in maintenance department. Energy sources-heat unit & heat transfer. Principles of Bunsen burner. Liquid petroleum gas-properties Precautions while handling LPG. High pressure & low-pressure burners & corresponding heat output. Type of fuel-calorific value. Comparative study of fuels used in catering industry. Calculation of account of fuels used in catering industry and its cost factor.

UNIT-II Electricity-fundamentals of electricity.
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 Electricity-fundamentals of electricity Definition of insulators, conductors, current potential difference, resistance power. Energy and their units & relationship. DC & AC, single phase, double phase, three phase & its importance on equipment specification. Electric circuit-open & close, series and parallel connections. Short circuit, fuses, sockets, switches & earthing. Calculation of electric energy consumption. Safety precaution to be observed while using electrical appliances. Type of lighting-incandescent & fluorescent lamps.

2.10 2.11 2.12 2.13 2.14 2.15

Units of light-intensity & utility. Energy conservation methods & programmes adapted in hotel. Water & sanitary system. Cold & Hot water system used in hotel & catering industry. Hardness in water, water softening-Base exchange method. Flushing cisterns, water tap, traps, closets & pipes.

UNIT-III
3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 Refrigeration & air conditioning Basic principle. Boiling point & latent heat. Compressing type refrigeration system defrosting. Types of refrigerant units. Conditions for comfort unit of air conditioning. Window & central air-conditioning. Various parts in general-preventive maintenance. Fire fighting systems. Classes of fire & fire extinguishers. Fire detectors.

UNIT-IV
4.1 4.2 4.3 4.4 4.5 a) b) c) d) 4.6 Preventive & breakdown annual program. Comparisons. Contract maintenance. Advantages & disadvantages. Types of contracts. Price rate Lumpsum contract Rate contract Service contract Waste disposal & pollution control

a) b) c) d) e)

Disposal of waste-various methods Sewage treatment plant Water pollution Sewage pollution Ventilation air pollution & noise pollution related to hotel & catering industry

UNIT-V
5.1 Types of flooring, steps, corridor etc., 5.2 Types of wall finishes. 5.3 Types of furniture, care & maintenance. 5.4 Paints and polishes-types & its advantages. 5.5 Preparation of surfaces & application.

REFERENCE BOOKS:
1. Practical maintenance and equipment for hoteliers, licenses and caterers. D.C. Gladwell 2. Modern maintenance Eleno. J. Miller and Jerome. W. Blood D.B. Tasa poxwala sons & co., Mumbai 3. The management of maintenance and engineering systems in hospitality industry. Borseink. F.D. John weley. 4. Teach yourself-gas electricity Wilmay C.W English language book society

VI SEMESTER HUMAN RESOURCE MANAGEMENT MAJOR BASED ELECTIVE-II (08U HM 6502)
UNIT-I
1.1 1.2 1.3 Introduction to Personnel Department and role of Personnel Manager Definition and role of HRD Organizational Structure - Hierarchies - Types Vertical/Horizontal

UNIT-II
2.1 2.2 2.3 2.4 Job Design - Job analysis, Job description, Job enlargement, Job rotation, Job enrichment Job Specification - Definition and formats Job Evaluation - Meaning, type and uses Recruitment - Sources of recruitment selection procedures Manpower planning, Right sizing,

2.5 Selection - Application, Interviews - Types, Test - Types, Group Manpower Ratio, General methods.

UNIT-III
3.1 3.1.1 3.1.2 3.1.3 3.1.4 3.2 3.2.1 Induction and Training Meaning and advantages Purpose of training Types and methods of training Aids used while training Performance Appraisal Definition and importance

3.2.2 3.3 3.3.1 3.4 3.4.1 3.4.2 3.4.2.1 3.4.2.2 3.4.2.3 3.4.3 3.4.4 3.4.5

Types of performance appraisals - (Methods) Performance Rewards - Types Wage & Salary Administration Statutory Compliance Organisational Behaviour Understanding Organisational Behaviour Social Systems Culture - Culture Change - Methods Role Status Rewards & Recognition - Principles - Types & effects. Job satisfaction - Employees Satisfaction Survey - Reasons – effects. Interpersonal and group dynamics.

UNIT-IV
4.1 4.1.1 4.1.2 4.1.3 4.1.4 4.1.5 4.1.6 4.1.7 4.1.8 4.1.9 4.1.10 4.1.11 Industrial Relations Trade Unionism ... definition Role of trade union in the Indian Scenario Collective bargaining - Industrial Relations Machineries ID Act Wage Settlements - Bi-partite, Tripartite Arbitration Barriers of collective bargaining Grievance handling ... procedure Employee participation in management in relation to good industrial relations participative Management (Employees Meet) Labour Welfare measures - Statutory/Non Statutory Disciplinary procedures Brief on Model Standing Order, Standing Order, House Rules,

UNIT-V

5.1

Personnel Management

5.1.1 Definitions 5.1.2 Systems 5.1.3 Personal record- HRIS (Human Resource Info Syst.) brief 5.1.4 Employee productivity 5.1.5 Manpower audit 5.1.6 Other forms like ESI, Medical, leave, gratuity, PF etc. 5.1.7 Organising manpower through market, technology, organizational objective, size and diversity, span of control, product and services 5.1.8 Flexible Manpower 5.1.9 HR Budget

VI SEMESTER LEISURE MANAGEMENT
MAJOR BASED ELECTIVE-III (08U HM 6503)
Ø TOURISM MARKETING Ø TOURISM ORGANISING Ø CUSTOMARE MANAGEMENT Ø TRAVEL AGENCY MANAGEMENT Ø TOURISM PLANNING Ø BUSINESS TRAVEL Ø INTERNATIOANAL TICKETING Ø COMPUTER RESERVATION SYSTEMS CARE AND HUMAN RESOURCE

VI SEMESTER MARKETING MANAGEMENT SKILL BASED ELECTIVE-V (08U HM 6805)
UNIT-I Fundamentals of Marketing
Overview of service sector and hospitality-The hostel and the Catering Industry-Definition of market, marketing and selling-The marketing conceptmethods and scope of marketing research-sources of information-marketing environment.

Market Segmentation
Market segmentation-benefits-Bases for market segmentation-typesDifferences between consumer behavior and buyer behavior-ConsumerismMarketing Information research (MIS)-Characteristics of MIS-differences between MIS and Marketing Research.

UNIT-II Introduction to the Marketing Mix Product
Definition of product and service-The hotel product and its components of physical aspects, service and image-New product development-Brand namesoverview of a marketing plan-product life cycle-product differentiation in Hotel and catering industry.

Price
Principles of prices-Influences upon prices decision making-pricing techniquesinitiating price changes-cost oriented and market oriented pricing strategies.

Place
Distribution-Scope of distribution-channel functions and flow-organizational patterns in hospitability marketing channels-Location of services-current trends in hotel and catering industry.

Promotion
Promotion-promotional mix-promotion process-kinds of sales promotion advertising-salesmen-selection, training- advertising agency-media selectiontype of media-sales promotion.

UNIT-III Introduction to Promotional activities-The role of promotion-promotion
mix in terms of advertising / selling / sales promotion / direct mail / sponsorship / merchandising / public relations / publicity – communication problems-budgeting the promotion mix.

Advertising-Introduction-Aims of advertising-The advertising IndustryAdvertising styles-Advertising objectives historical view-pretesting / post testing-media planning – other testing methods.

Sales Promotion, Direct Sales, Sponsorship Management-IntroductionManaging sales promotion-budgeting for sales promotion-various promotional techniques-Direct mail-Advantages and Disadvantages-Listing contents of a mail shot-Identifying target audiences-Identifying sponsorship activities and potential sponsors-Negotiating sponsorship contracts-Evaluation.

Selling and sales management-Definition-sales task-Determining the sales
force structure-Selecting sales person-Role of sales Manager Public Relations.

UNIT-IV International Marketing-International Marketing-emergence of global
marketing-significance of international marketing for developing countriesliberalization-role of foreign MNC.

UNIT-V Social Responsibilities of Business –Social Responsibilities of BusinessIntroduction-changing trends in social responsibilities of business, social responsibilities towards different group.

Marketing of services-Business-goals of business-growth of service
marketing-classification of service marketing-business ethics-current trends in marketing.

REFERENCE BOOKS:
1. 2. 3. 4. Marketing Management-Philip Kotler. Marketing Management-Rajan Nair. Marketing Research-D.D. Sharma. Advertising Management-Rajiv Batra, John G. Mayers, Marketing Management – S.A. SHERLEKAR.

VI SEMESTER FACILITY MANAGEMENT SKILL BASED ELECTIVE –VI (08U HM 6806)
UNIT-I
Ø The role of facilities in the hospitality industry Ø Responsibilities of the facilty department Ø Role of facility manager in hospitality operations Ø Space planning and cost control

UNIT-II
Ø Tools and techniques of facility management Ø Maintenance management system Ø Contracting and outsourcing Ø Facilities budgeting

UNIT-III FACILITY SYSTEMS
Ø Building design, maintenance and safety in the hospitality industry Ø Fire safety systems Ø Water system maintenance Ø Electrical system maintenance Ø Heating ventilation & Air conditioning system maintenance

UNIT-IV SYSTEM MAINTENANCE
Ø Food service equipment maintenance Ø Laundry equipment maintenance Ø Lighting system maintenance Ø Building structure maintenance

UNIT-V ENVIRONMENTAL MANAGEMENT
Ø Energy conservation management Ø Waste management Ø Waste water management Ø Design for sustainability

INTERIOR DECORATION – ELECTIVE ( 08U HM 3601) NON-MAJOR ELECTIVE
UNIT I
1.1
1.1.1

Design and type of design Elements of Design (Line, shape, Form, Colour, Size, Texture, Direction, Value) of Design (Scale, Composition, Harmony, Rhythm

1.1.2 Principles 1.2

Proportion, Balance, focal point ) Colour and colour scheme 1.2.1 Uses 1.2.2 Factors affecting the Colour scheme of a guest room

UNIT II
2.1 Light and Light fittings

2.1.1 Light and types of Light 2.1.2 Source of Light 2.1.3 Kinds of Light 2.1.4 Principles of Lighting 2.1.5 Lighting for activities 2.2 Windows & Windows treatments Casements Curtains, Glass Curtains, Café Curtains, Valance, Sewage& tail pelmets, Cornice. 2.2.2 Factors to be considered in selection of window treatment. 2.3 Beds & Bedding Bolsters, Bed linen, Blankets, Bedspread quilt) 2.3.1 Types of Bed & Sizes (Zeal Bed, Extra Bed, Sofa Bed, Fold away Beds 2.2.1 Types of Windows treatment, Blinds-Roller, Venetian, Draperies,

2.3.2

Types of mattresses & Pillows with sizes (Interior spring Mattresses, Rubber & Plastic Mattresses)

UNIT III
3.1 Carpets

3.1.1 Types of Carpet 3.1.1.1Woven - (wilton, Axminster, Brussels & Cords, Oriental) 3.1.1.2Non-Woven - (Tufed, pile bonded carpets, Needle punched Carpets, Electro statically flocked carpets) 3.1.2 Uses & Disadvantages 3.1.3 Care & Maintenance 3.2 Fabric & Fibre 3.2.1 Classification of Fibre 3.2.2 Types of Construction 3.2.3 Fabrics & Commonly used fabrics 3.3 Soft furnishing 3.3.1 Curtains upholsteries, Loose covers, Cushions 3.3.2 Bedspreads selection - Care, Uses.

UNIT IV
4.1 Furniture & Fittings

4.1.1 Types of furniture – (Built-in, Free standing, Fitted) 4.1.2 Major Furniture woods & uses 4.1.3 Care & Maintenance 4.2 Wall & Wall Coverings Wood chip, Wood grain, Flock, Wood Panelling, Glass Wall Covering, Metal wall covering) 4.2.2 Selection, Care & Uses 4.2.1 Types of wall papers – (Spongeable, Washable, Anaglypta, Lincrusta,

4.2.3 Advantages & disadvantages 4.3 Floor & Floor Covering 4.3.1 Composition 4.3.2 Types 4.3.3 Uses, Care, Advantages & disadvantages

Unit V
5.1 Flower Arrangement

5.1.1 Principles of Flower Arrangement 5.1.2 Purpose 5.1.3 Types of Flower Arrangement – Japanese, Western, Free Style, Traditional 5.1.4 Equipment, Rules & Steps to be followed in flower arranging 5.2 5.3 Accessories, types & functions Theme Decoration – Christmas, New Year, Onam, College Annual Day, Wedding Reception, Diwali, Birthday Party, Pongal, Board Meeting

REFERENCE BOOKS:
1) Professional House Keeper – Madelin Schnsider & Georgina Turker 2) Accomodation & Cleaning Services – 1 by David M. Allen 3) Hotel, Hostel, Hospital House Keeping – Joan C. Brason & Margraret Lennox

BASIC CATERING SERVICES-ELECTIVE 08U HM 4602
Unit – I
1. Evolution of catering Industry and Brief Description of different types of catering Establishments. 2. Catering as a career and job prospects in the Industry 3. Introduction to Hotel Industry and Various Department in Hotel and their functions. 4. Organization structure of small, Medium and large Hotels. 5. Different. Types of plans in Hotel 6. Menu – Definition (Menus followed in various catering Eastablishments.

Unit – II
1. Aims and Objective of cooking food. 2. Methods of cooking. 3. Points to be considered while selecting raw materials (Veg. Milk Products and meat) 4. Equipments and utensils used in food production department 5. Preparation of ingredients. 6. organization structure of food production department – duties and responsibilities of personnel 7. Types of Fuel. 8. Preservation and storing methods of raw materials and cooked food items 9. Safety and Hygienic procedures followed in food production department

Unit –III
1. Importance of front office department 2. Organization structure of front office department and their duties and responsibilities 3. Types of rooms and their reservation & Cancellation procedure 4. Importance of housekeeping department 5. Organization structure of housekeeping dept. duties and responsibilities of personnel 6. Cleaning Equipments and agents used in Housekeeping dept.

Unit – IV
1. Importance of food & Beverage Service Department 2. Organization structure of food & Beverage Service Dept. and responsibilities of personnel. 3. Attributes and attitudes of good waiter. 4. Different types of cutlery. Crockery and Glassware used in food and beverage service department. 5. Types of service 6. Western culinary terms

Unit –V
1. Soup 5 Varieties ( Indian, Chinese & Continental) 2. Pulao – 5 Varieties 3. Fried rice _ 3 Varieties 4. South Indian Dishes – 5 Varieties 5. North Indian Gravy _ 2 varieties 6. Fish – 3 Varieties 7. Chicken – 3 Varieties 8. Cutlets & French fries 9. Plain sponge 10. Bread

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

(orient Longman publications) 2. Theory of Cookery – Krishna Arora (Frank Brothers & Company , New Delhi) 3. The Theory of catering – Kinton & Ceserani ( ELBS Pulblications)
4. Food and Beverage service Training Manual – Sudhir Andrews (Tata Mc.

Graw Hill Publications).