2014.doc · Web viewMethods of cooking egg 5 IV Breakfast: - International and Indian breakfast...

SYLLABUS OF

[BHMCT]

BACHELOR’S OF HOTEL MANAGEMENT

AND CATERING & TECHNOLOGY

GYAN VIHAR SCHOOL OF

HOTEL MANAGEMENT

EDITION - 2014

GYAN VIHAR SCHOOL OF HOTEL MGT.

Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)

Edition 2014

Syllabus BHMCT 2014-15 GVSHM, SGVU, Jaipur 1

I-YEAR I-SEMESTER

S. No.

Course Code

Course Name Credits Contact Hrs/Wk.

Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Theory 1 HM 101/001 Foundation Course of Food Production 3 3 - - 3 30 702 HM 103 Foundation Course of Food & Beverage Service 3 2 1 - 3 30 703 HM 105 Foundation Course of Accommodation Operations 2 2 - - 3 30 704 HM 107 Foundation Course of Front Office Operations 2 2 - - 3 30 705 HM 109/005 Application of Computer- I 2 2 - - 3 30 706 HM 111/007 Nutrition, Hygiene & Sanitation 2 2 - - 3 30 707 HS 111 Employability Skills-I 3 3 - - 3 30 70 B. Practical 8 HM 151/051 Pra. - Foundation Course of Food Production 3 - - 6 4 60 409 HM 153 Pra. - Foundation Course of Food & Beverage

Service2 - - 3 4 60 40

10 HM 155 Pra. - Foundation Course of Accommodation Operation

1 - - 2 4 60 40

11 HM 157 Pra. - Foundation Course of Front Office Operation 2 - - 3 4 60 4012 HM 159/055 Pra. – Application of Computer – I 1 - - 1 4 60 40 C. DISCIPLINE & CO- CURRICULAR

ACTIVITIES

13 DC 101 Discipline and Co- Curricular Activities – I 2 - - - - 100 - Total 28 16 1 15 Total Teaching Load 32

I-YEAR II-SEMESTER

S. No.

Course Code Course Name Credits Contact Hrs/Wk.

Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Theory 1 HM 102/002 Fundamental of Food Production 2 2 - - 3 30 702 HM 104 Fundamental of Food & Beverage Service 2 2 - - 3 30 703 HM 106 Fundamental of Accommodation Operations 2 2 - - 3 30 704 HM 108 Fundamental of Front Office Operations 2 2 - - 3 30 705 HM 110/006 Application of Computer.- II 2 2 - - 3 30 706 HM 112/008 Food Safety & Quality 2 2 - - 3 30 707 HS 112 Employability Skills-II 3 3 - - 3 30 708 ES 102 Environmental Studies 2 2 - - 3 30 70 B. Practical 9 HM 152/052 Pra. - Fundamental of Food Production 3 - - 6 4 60 40

10 HM 154 Pra. - Fundamental of Food & Beverage Service 2 - - 3 4 60 4011 HM 156 Pra. - Fundamental of Accommodation Operations 1 - - 2 4 60 4012 HM 158 Pra. - Fundamental of Front Office Operations 2 - - 3 4 60 4013 HM 160/056 Pra. – Application of Computer – II 1 - - 1 4 60 40 C. DISCIPLINE & CO- CURRICULAR

ACTIVITIES

14 DC 102 Discipline and Co- Curricular Activities – II 2 - - - - 100 - Total 28 17 - 15 Total Teaching Load 32

L = Lecture T = Tutorial CE = Continuous Evaluation

S = Seminar P = Practical ESE = End Semester Examination


Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program )

Edition 2014

II-YEAR III-SEMESTER


S. No.

Course Code


Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Theory 1 HM 201 Food Production Quantity 3 3 - - 3 30 702 HM 203 Food & Beverage Banquet Service 2 2 - - 3 30 703 HM 205 Accommodation Operations – I 2 2 - - 3 30 704 HM 207 Front Office Operations – I 2 2 - - 3 30 705 HM 209 Management Technique-I 2 2 - - 3 30 706 HM 211 Hotel Accounts 2 2 - - 3 30 707 HM 213 Hotel Engineering 2 2 - - 3 30 708 HS 211 Employability Skills-III 3 3 - - 3 30 70 B. Practical Project 9 HM 251 Pra. – Food Production Quantity 3 - - 6 4 60 4010 HM 253 Pra. – Food & Beverage Banquet Service 2 - - 3 4 60 4011 HM 255 Pra. – Accommodation Operations- I 1 - - 2 4 60 4012 HM 257 Pra. – Front Office Operations – I 2 - - 3 4 60 40 C. DISCIPLINE & CO- CURRICULAR

ACTIVITIES

13 DC 201 Discipline and Co- Curricular Activities – III 2 - - - - 100 - Total 28 18 - 14 Total Teaching Load 32

II-YEAR IV-SEMESTER

S. No.

Course Code


Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Theory 1 HM 202/316 Adv. Food Production 3 3 - - 3 30 702 HM 204/303 Food & Beverage Thematic Service 2 2 - - 3 30 703 HM 206/305 Accommodation Operations – II 2 2 - - 3 30 704 HM 208/307 Front Office Operation – II 2 2 - - 3 30 705 HM 210 Management Technique – II 2 2 - - 3 30 706 HM 212 Management Concept & Organizational Behaviour 2 2 - - 3 30 707 HM 214 Food & Beverage Control – I 2 2 - - 3 30 708 HS 212 Employability Skills-IV 3 3 - - 3 30 70 B. Practical Project 9 HM 252/360 Pra. - Adv. Food Production 3 - - 6 4 60 4010 HM 254/363 Pra. – Food & Beverage Thematic Service 2 - - 3 4 60 4011 HM 256/365 Pra. – Accommodation Operations– II 1 - - 2 4 60 4012 HM 258/367 Pra. – Front Office Operation. – II 2 - - 3 4 60 40 C. DISCIPLINE & CO- CURRICULAR

ACTIVITIES

13 DC 202 Discipline and Co- Curricular Activities – III 2 - - - - 100 - Total 28 18 - 14 Total Teaching Load 32



NOTE:

(I) The students of third year will be divided into two groups Group I and Group II. (II) In 5th Semester, Group I will go for Pra. I.T. while Group II will attend regular Classes of III Year(III) In 6th Semester, Group II will go for Pra. I.T. while Group I will attend regular Classes of III Year



Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)

Edition 2014

III-YEAR V/VI-SEMESTER

S. No.

Course Code


Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Practical I.T. 1 HM 351 I.T. on Food Production 6 - - - 3 1002 HM 353 I.T. on Food & Beverage Service 6 - - - 3 1004 HM 355 I.T. on Accommodation Operation 6 - - - 3 1003 HM 357 I.T. on Front Office Operation 6 - - - 3 1005 HM 359 I.T. on Log Book 6 - - - 3 100 B. DISCIPLINE & CO- CURRICULAR

ACTIVITIES

6 DC 301 Discipline and Co- Curricular Activities – V 2 - - - - 100 - Total 32 0 0 0 Total weeks 0

Group I.T. Academic Input

Group-I (summer batch) 1st June to 31st October 15th November onwards

Group-II (winter batch) 16th Nov to 8th April 25th April onwards

III-YEAR V/VI-SEMESTER

S. No.

Course Code


Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Theory 1 HM 301 Food Production Regional 3 3 - - 3 30 702 HM 304 Adv. Food & Beverage Service 2 2 - - 3 30 703 HM 306 Adv. Accommodation Operations 2 2 - - 3 30 704 HM 308 Adv. Front Office Operation. 2 2 - - 3 30 705 HM 309 Financial Management 2 2 - - 3 30 706 HM 311 Strategic Management 2 2 - - 3 30 707 HM 314 F&B Control – II 2 2 - - 3 30 708 HS 312 Employability Skills-VI 3 3 - - 3 30 70 B. Practical Project 9 HM 352 Pra. – Food Production Regional 3 - - 6 4 60 4010 HM 354 Pra. - Adv. Food & Beverage Service 2 - - 3 4 60 4011 HM 356 Pra. - Adv. Accommodation Operations 1 - - 2 4 60 4012 HM 358 Pra. - Adv. Front Office Operation 2 - - 3 4 60 40 C. DISCIPLINE & CO- CURRICULAR

ACTIVITIES

13 DC 302 Discipline and Co- Curricular Activities – VI 2 - - - - 100 - Total 28 18 - 14 Total Teaching Load 32





Teaching and Examination Scheme for Bachelor’s Degree of Hotel Mgt. and Catering Technology (Regular) (4 Year Program)Edition -2014

IV-YEAR VII-SEMESTER

S. No.

Course Code


Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Professional Electives (Select any one Group) Group-1 1 HM 401 Food Production –Specialization 3 2 1 - 3 30 702 HM 403 Food Production – Management 2 2 - - 3 30 703 HM 405 Food & Beverage Service – Specialization 3 2 1 - 3 30 704 HM 407 Food & Beverage Service – Management 2 2 - - 3 30 70 Group-2 1 HM 409 Accommodation Operations – Specialization 3 2 1 - 3 30 702 HM 411 Accommodation Operations – Management 2 2 - - 3 30 703 HM 413 Front Office Operation – Specialization 3 2 1 - 3 30 704 HM 415 Front Office Operation – Management 2 2 - - 3 30 70 Compulsory Course 5 HM 417 Sales and Marketing 2 2 - - 3 30 706 HM 419 Facility Planning 2 2 - - 3 30 707 HM 421 Introduction to Tourism and Travel 2 2 - - 3 30 708 HS 411 Employability Skills-VII 3 3 - - 3 30 70 B. Practical Group-1 9 HM 451 Pra. – Food Production (Specialization & Management) 3 - - 6 4 60 4010 HM 453 Pra. – Food & Beverage Service (Specialization & Management) 3 - - 6 4 60 40 Group-2 9 HM 455 Pra. – Accommodation Operations (Specialization & Management) 3 - - 6 4 60 4010 HM 457 Pra. – Front Office Operation (Specialization & Management) 3 - - 6 4 60 40 C. Compulsory Course

11 HM 459 Management Information System 1 - - 1 4 60 40 D. DISCIPLINE & CO- CURRICULAR ACTIVITIES

12 DC 401 Discipline and Co- Curricular Activities – VII 2 - - - - 100 - Total 28 17 2 13 Total Teaching Load 32

IV-YEAR VIII-SEMESTER

S. No.

Course Code


Exam Hrs.

Weight age (in %)

L T/S P CE ESE A. Professional Electives (Select any one Group) Group-1 1 HM 402 Food Production – Research 3 2 1 - 3 30 702 HM 404 Food Production –Development 2 2 - - 3 30 703 HM 406 Food & Beverage Service –Research 3 2 1 - 3 30 704 HM 408 Food & Beverage Service.- Project 2 2 - - 3 30 70 Group-2 1 HM 410 Accommodation Operations– Research 3 2 1 - 3 30 702 HM 412 Accommodation Operations- Project 2 2 - - 3 30 703 HM 414 Front Office Operation – Research 3 2 1 - 3 30 704 HM 416 Front Office Operation.- Project 2 2 - - 3 30 70 Compulsory Course 5 HM 418 Industrial & Food Law 2 2 - - 3 30 706 HM 420 Entrepreneurship Development 2 2 - - 3 30 707 HM 422 Human Resource Mgt. 2 2 - - 3 30 708 HS 412 Employability Skills-VIII 3 3 - - 3 30 70 B. Practical Group-1 9 HM 452 Pra. – Food Production – Research& Development 3 - - 6 4 60 4010 HM 454 Pra. – Food & Beverage Service- Research & Project 3 - - 6 4 60 40 Group-2 9 HM 456 Pra. – Accommodation Operations- Research & Project 3 - - 6 4 60 4010 HM 458 Pra. – Front Office Operation- Research & Project 3 - - 6 4 60 40 C. Compulsory Course

11 HM 460 Dissertation 1 - - 1 4 100 -- Total 26 17 2 13 Total Teaching Load 32

L = Lecture T = Tutorial CE = Continuous Evaluation S = Seminar P = Practical ESE = End Semester Examination


GYAN VIHAR SCHOOL OF HOTEL MGT.LIST OF COURSES OFFERED

Course Code


Exam

Hrs.

Weight age (in %)

L T/S P CE ESE

HM 101/001 Foundation Course of Food Production 3 3 - - 3 30 70HM 102/002 Fundamental of Food Production 2 2 - - 3 30 70

HM 103 Foundation Course of Food & Beverage Service 3 2 1 - 3 30 70HM 104 Fundamental of Food & Beverage Service 2 2 - - 3 30 70HM 105 Foundation Course of Accommodation Operations 2 2 - - 3 30 70HM 106 Fundamental of Accommodation Operations 2 2 - - 3 30 70HM 107 Foundation Course of Front Office Operations 2 2 - - 3 30 70HM 108 Fundamental of Front Office Operations 2 2 - - 3 30 70

HM 109/005 Application of Computer- I 2 2 - - 3 30 70HM 110/006 Application of Computer.- II 2 2 - - 3 30 70HM 111/007 Nutrition, Hygiene & Sanitation 2 2 - - 3 30 70HM 112/008 Food Safety & Quality 2 2 - - 3 30 70HM 151/051 Pra. - Foundation Course of Food Production 3 - - 6 4 60 40HM 152/052 Pra. - Fundamental of Food Production 3 - - 6 4 60 40

HM 153 Pra. - Foundation Course of Food & Beverage Service 2 - - 3 4 60 40HM 154 Pra. - Fundamental of Food & Beverage Service 2 - - 3 4 60 40HM 155 Pra. - Foundation Course of Accommodation Operation 1 - - 2 4 60 40HM 156 Pra. - Fundamental of Accommodation Operations 1 - - 2 4 60 40HM 157 Pra. - Foundation Course of Front Office Operation 2 - - 3 4 60 40HM 158 Pra. - Fundamental of Front Office Operations 2 - - 2 4 60 40

HM 159/055 Pra. – Application of Computer – I 1 - - 1 4 60 40HM 160/056 Pra. – Application of Computer – II 1 - - 1 4 60 40

HM 201 Food Production Quantity 3 3 - - 3 30 70HM 202/316 Adv. Food Production 3 3 - - 3 30 70

HM 203 Food & Beverage Banquet Service 2 2 - - 3 30 70HM 204/303 Food & Beverage Thematic Service 2 2 - - 3 30 70

HM 205 Accommodation Operations – I 2 2 - - 3 30 70HM 206/305 Accommodation Operations – II 2 2 - - 3 30 70

HM 207 Front Office Operations – I 2 2 - - 3 30 70HM 208/307 Front Office Operation – II 2 2 - - 3 30 70

HM 209 Management Technique-I 2 2 - - 3 30 70HM 210 Management Technique – II 2 2 - - 3 30 70HM 211 Hotel Accounts 2 2 - - 3 30 70HM 212 Management Concept & Organizational Behaviour 2 2 - - 3 30 70HM 213 Hotel Engineering 2 2 - - 3 30 70HM 214 Food & Beverage Control – I 2 2 - - 3 30 70HM 251 Pra. – Food Production Quantity 3 - - 6 4 60 40

HM 252/360 Pra. - Adv. Food Production 3 - - 6 4 60 40HM 253 Pra. – Food & Beverage Banquet Service 2 - - 3 4 60 40

HM 254/363 Pra. – Food & Beverage Thematic Service 2 - - 3 4 60 40HM 255 Pra. – Accommodation Operations- I 1 - - 2 4 60 40

HM 256/365 Pra. – Accommodation Operations– II 1 - - 2 4 60 40HM 257 Pra. – Front Office Operations – I 2 - - 3 4 60 40

HM 258/367 Pra. – Front Office Operation. – II 2 - - 3 4 60 40HM 301 Food Production Regional 3 3 - - 3 30 70HM 304 Adv. Food & Beverage Service 2 2 - - 3 30 70HM 306 Adv. Accommodation Operations 2 2 - - 3 30 70HM 308 Adv. Front Office Operation. 2 2 - - 3 30 70HM 309 Financial Management 2 2 - - 3 30 70HM 311 Strategic Management 2 2 - - 3 30 70HM 314 F&B Control – II 2 2 - - 3 30 70HM 351 I.T. on Food Production 6 - - - 3 100 HM 352 Pra. – Food Production Regional 3 - - 6 4 60 40HM 353 I.T. on Food & Beverage Service 6 - - - 3 100 HM 354 Pra. - Adv. Food & Beverage Service 2 - - 3 4 60 40HM 355 I.T. on Accommodation Operation 6 - - - 3 100 HM 356 Pra. - Adv. Accommodation Operations 1 - - 2 4 60 40HM 357 I.T. on Front Office Operation 6 - - - 3 100 HM 358 Pra. - Adv. Front Office Operation 2 - - 3 4 60 40HM 359 I.T. on Log Book 6 - - - 3 100 HM 401 Food Production –Specialization 3 2 1 - 3 30 70HM 402 Food Production – Research 3 2 1 - 3 30 70HM 403 Food Production – Management 2 2 - - 3 30 70HM 404 Food Production –Development 2 2 - - 3 30 70HM 405 Food & Beverage Service – Specialization 3 2 1 - 3 30 70HM 406 Food & Beverage Service –Research 3 2 1 - 3 30 70HM 407 Food & Beverage Service – Management 2 2 - - 3 30 70HM 408 Food & Beverage Service.- Project 2 2 - - 3 30 70


HM 409 Accommodation Operations – Specialization 3 2 1 - 3 30 70HM 410 Accommodation Operations– Research 3 2 1 - 3 30 70HM 411 Accommodation Operations – Management 2 2 - - 3 30 70HM 412 Accommodation Operations- Project 2 2 - - 3 30 70HM 413 Front Office Operation – Specialization 3 2 1 - 3 30 70HM 414 Front Office Operation – Research 3 2 1 - 3 30 70HM 415 Front Office Operation – Management 2 2 - - 3 30 70HM 416 Front Office Operation.- Project 2 2 - - 3 30 70HM 417 Sales and Marketing 2 2 - - 3 30 70HM 418 Industrial & Food Law 2 2 - - 3 30 70HM 419 Facility Planning 2 2 - - 3 30 70HM 420 Entrepreneurship Development 2 2 - - 3 30 70HM 421 Introduction to Tourism and Travel 2 2 - - 3 30 70HM 422 Human Resource Mgt. 2 2 - - 3 30 70HM 451 Pra. – Food Production (Specialization & Management) 3 - - 6 4 60 40HM 452 Pra. – Food Production – Research& Development 3 - - 6 4 60 40HM 453 Pra. – Food & Beverage Service (Specialization & Management) 3 - - 6 4 60 40HM 454 Pra. – Food & Beverage Service- Research & Project 3 - - 6 4 60 40HM 455 Pra. – Accommodation Operations (Specialization & Management) 3 - - 6 4 60 40

HM 456 Pra. – Accommodation Operations- Research & Project 3 - - 6 4 60 40HM 457 Pra. – Front Office Operation (Specialization & Management) 3 - - 6 4 60 40HM 458 Pra. – Front Office Operation- Research & Project 3 - - 6 4 60 40HM 459 Management Information System 1 - - 1 4 60 40

HM 460 Dissertation 1 - - 1 4 100 --

HS 111 Employability Skills-I 3 3 - - 3 30 70

HS 112 Employability Skills-II 3 3 - - 3 30 70

HS 211 Employability Skills-III 3 3 - - 3 30 70

HS 212 Employability Skills-IV 3 3 - - 3 30 70

HS 312 Employability Skills-VI 3 3 - - 3 30 70

HS 411 Employability Skills-VII 3 3 - - 3 30 70

HS 412 Employability Skills-VIII 3 3 - - 3 30 70

ES 102 Environmental Studies 2 2 - - 3 30 70

DC 101 Discipline and Co- Curricular Activities – I 2 - - - - 100 -DC 102 Discipline and Co- Curricular Activities – II 2 - - - - 100 -

DC 201 Discipline and Co- Curricular Activities – III 2 - - - - 100 -

DC 202 Discipline and Co- Curricular Activities – IV 2 - - - - 100 -

DC 301 Discipline and Co- Curricular Activities – V 2 - - - - 100 -

DC 302 Discipline and Co- Curricular Activities – VI 2 - - - - 100 -

DC 401 Discipline and Co- Curricular Activities – VII 2 - - - - 100 -

DC 402 Discipline and Co- Curricular Activities – VIII 2 - - - - 100 -


HM 101 FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (3, 0, 0)Unit Course Contents Hours

I

Intro. to Cookery: - Level of Skills and experience Attitudes and Behavior in the kitchen (different qualities of chef) Personal hygiene,kitchen hygiene, Uniforms, Safety Procedure in handling equipment. Origin of Modern Cookery,( culinary history)

7

II

Hierarchy and department Staffing: - Modern Staffing in various category hotels ( kitchen organization chat of of various category

hotels) Role of Executive Chef, Duties & Responsibility of various chefs (sous chef , cdp, dcdp.

Commis ,) Co-operation with other departments. ( coordination with fo, hk, f&b service , maintance dept

ETC..)

7

III

Aims and Objectives of Cooking & Method of Cooking: - Importance of cooking food with reference to the catering industry

Various Textures, Consistencies Action of heat on foods-Color Pigments, Flour, Meats Basic Principles of F.P. (Conduction/Convection/Radiation) Medium of cooking (fat/Moisture/Dry) Method of Cooking-(Boiling,roasting,Poaching,braising,grilling,baking,broling,

Stewing, Sautéing, Blanching, Steaming, Micro-Wave etc.)

7

IV

Basic Preparation & Method of Cooking: - Knife handling, Technique used in preparation Classification of Vegetables, Vegetables Cuts, (Mire Poix, Bouquet garni,jadinere , paysane

macedoin ) Classification of fruits & their uses in cookery Stocks- Definition,Types ,Care and precautions in stock making Recipes, storage of stock Use of stock

7

V

Bakery & Confectionary: - Principle of Baking, Uses of different types of Oven Role of Ingredients and menu example Principle of bread making ingredients used, Steps & different method of bread making Temperature variation and Its importance Cookies:-Introduction to cookies,Types of cookies,Care & precaution.

8

Total 36

HM 102 FUNDAMENTAL COURSE OF FOOD PRODUCTION C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Kitchen Organization layout and hierarchy: - Kitchen layout and function Receiving area, Storage area, and Vegetable mise en place area, Cold & hot kitchen, Bakery &

Confectionery. Kitchen brigade. (Classical kitchen hierarchy )

5

II

Basic Principles of Food Production: - Salads: -

Different parts of salad(base,body,dressing &garnishing) Types (compound salads and simple salads etc) salad dressings(French ,vinaigrette , mayonnaise, etc )

Soups: - Classification with examples(Soup classification Chart) Basic recipes Consommés Garnishes and accompaniments for soups(Classical and French garnishes)

Sauces: - Classification of sauces(Hot, Cold, Warm and Dessert Sauce ) Mother sauces :-definition and types of mother sauces along with Recipes for mother

sauces Derivatives of basic sauce (béchamel, espagnol, volute, hollandaise, mayonnaise, tomato

etc.) Rice, Cereals and pulses: -

Introduction, Classification & Identification, Cooking of rice & other cereals

5

III Meat Cookery: - Introduction to meat cookery Cuts of Beef/Veal Cuts of Lamb/Mutton Cuts of Pork

5


Variety meats (Offal’s) Fish Cookery: -

Introduction to fish mongery Classification of fish with examples Cuts of fish, Selection of fish & Shellfish Cooking of fish effects of heat

Egg Cookery: - Introduction to Egg cookery Structure of an egg Selection of egg Uses of egg in cookery Methods of cooking egg

IV

Breakfast: - International and Indian breakfast menus Preparations of different types of breakfast items Traditional/Classical items – Power breakfast- & Brunch- concept

Indian Cookery: - History Characteristics Different ingredients used Regional differences Equipments used Cooking methods ( boiling , frying , roasting , tandoor , dum ) Religious influences

Culinary Terms (Cookery):- List of culinary (Common & basic) terms Explanation with examples

5

V

Bakery: - Sponge and pastry

Introduction of sponge, types of sponge(fat, without fat and eggless sponge )

Care and precaution for sponge making process, Faults of sponge. Define pastry, types of pastry(Discussed and preparation of short crust

&choux pastry)

5

HM 103 FOUNDATION COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 3 (2, 1, 0)

Unit Course Contents Hours

I

The F&B Ser. Industry Introduction Types of catering establishment Introduction to F&B Operation

5

II

F&B areas in hotel: - Restaurant Coffee Shop Room Ser. Bar, Banquets Discotheque Still Room Grill Room Snack Bar Executive lounge Business Centre and night Clubs

5

III

F&B Equipments: - Usage and types of equipments criteria for selection Requirements and quantity of furniture Linen, China ware (types) Silverware & Glassware Disposables Other equipments Care & Maintenance

5

IV

F&B Ser. Personnel: - F&B Ser. Organization, Job Description & Specification of F & B Ser. Staff attitude & Attributes of F&B Personnel, Competences Basic etiquettes for catering staff Interdepartmental relationship.

5

V

F&B Ser.: - Table Ser.- Silver, American, French, Russian Self Ser.- Buffet & Cafeteria Specialized Ser. – Tray, Trolley, Lounge, Room Single Point Ser. – Take away wending, Kiosks, Food courts & Bars, Automats. Simple Control Systems (KOT & BOT)

5


Total 25

HM 104 FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (2, 0, 0)


I

Non-Alcoholic Beverages: - Classification Origin & Manufacture Types and Brands Preparation & Service

5

II

Meals and Menu Planning with Service Procedure: - Origin of Menu Types of meal & Types of Menu (A-la-carte & Table-de-hote) Mise-en-scene & Mise-en-place including arrangement of side boards Laying tables for different meals and menu including laying, Relaying table cloths and folding

Serviettes & sizes of linen Restaurant reservation, Receiving the guest

5

III

Simple Control Systems: - Necessity and functions F & B Control cycle – KOT & BOT Making bills cash handling equipment Theft control procedures Various Forms, Formats and Records

5

IV

Tobacco: - History Processing of cigarettes Cigars-Shape, Size Colour Storage & Service of Cigars and Cigarettes

5

V

Room Service: - Types of Room Service Room Service Organization House rules for room service staff Tray and trolley set up & Mise-en-place Room Service equipments

5

Total 25

HM 105 FOUNDATION COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 2 (2, 0, 0)


I

Intro.to house-keeping department: - Introduction Meaning and Importance Type of establishment Organizational structure Co-ordination of housekeeping with other department Qualities and responsibilities and house keeping personnel, Personality traits

5

II

Organization of House-keeping department: - Specification Job and description of job Recruitments and interview Layout of house-keeping department Briefing, Debriefing

5

III

Cleaning and maintenance of equipment: - Cleaning equipment Selection Use mechanism care and maintenance Cleaning agents Selection Classification, use, care and storage

5

IV Cleaning of Public area Floor terraces, elevators, lobbies, corridors, guest room, Ser. elevator Keys- types and key control

5

V Composition, care and cleaning of different surface: - Metal Glass Leather

5


Plastic Wood Painted surface

Total 25

HM 106 FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 2 (2, 0, 0)


I

Rooms & Floors – Practices & Procedures: - Types of rooms Rules on a guest floor Types of cleaning – special cleaning spring cleaning and public area cleaning Making up of a guest – room, the maids cart Content of a guest room and bathroom supplies Turn down service and second service

5

IIHousekeeping Control Desk: -

Role of Control Desk Types of Registers & Files maintained

5

III

Key control, Types of Formats: - Types of Keys

Check List, Lost & Found, Maintenance Report, Occupancy & Housekeeping Report. etc. Housekeeping Key Terms

5

IV

Pest control: - Types of Rests found in different areas of Hotels Eradication and their control Integrated Pest Management Waste Disposal

5

V

Fire Prevention: - Types of Fires, Fire Extinguishers Prevention of Fire Fire Warning System Fire Doors, Fire Drills Fire Protection check list

5

Total 25

HM 107 FOUNDATION COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0)


I

Intro.to the Hospitality Industry:- Meaning & Definition Historical Background Intro.of Hotel Industry Over-view of accommodation Industry in perspective of Travel & Tourism Industry Modern-trends that accelerate the growth hotel industry

5

II

Hospitality Product & Ser.: - Hospitality Accommodation F&B Facility Ancillary & Support Ser.

5

III

Classification of hotels on basis of size, location, Ser., Mgt..Types of Rooms: -

Single Double Studio Suite Cabana5 Lanai etc.

5

IV

Basis of Room Tariff & Various types of plans. Classifying function areas F.O. Org. Job Description of F.O. Staff Attribute of F.O. Staff

5

V F.O. Operation & Terminology: - Guest Cycle Reservation Registration Log book Walk-in No-Show

5


Occupancy Check in – Check out

Total 25

HM 108 FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0)


I Major Hospitality distribution channel. Inter-relation ship & Co-ordination between different dept. of hotel. 5

II

Types of Reservation: - Source of Reservation Modes of Reservation Reservation Charts & Records Computerized System Cancellation & Amendment Reservation Problems

5

III

Registration & Security: - Pre-Registration Activities Selling Techniques Room Change Types of Key’s Self Registration Safe – Deposit Boxes Lost & Found. Emergency Procedure Telephone Handling Lay-out of Lobby-Location & Jobs

5

IVMarketing & Public Relation: -

Guest Relation Complaint Handling

5

V Impact of International & National events on Hospitality Industry 5Total 25

HM 109 APPLICATION OF COMPUTER-I C (L, T, P) = 2 (2, 0, 0)


I

COMPUTER FND.Information concepts and Processing

Definitions Need, Quality and Value of Information Data Processing Concepts

5

II

Elements of a computer System: - Definitions Characteristics of Computers Classification of Computers Limitations

5

III

Hardware Features and Uses & Input/Output Devices: - Components of a computer Generations of computers Primary and Secondary Storage Concepts Data Entry Devices Data Output Devices

5

IV

Software Concepts: - Operating Software Application Software Language Classification Compilers and Interpreters

5

V OPERATING SYSTEMS/ENVIRONMENTSMS-DOS & File Mgt. Operations: -

Basic of MS-DOS Version 6.0 Intro.to Windows: - What are Windows and Window 98 Starting windows 3.1 Parts of a Typical Window and Their functions Different Options in Main Group Copying Files/Folders

5


Renaming Files/Folders Deleting Files/Folders Creating Folders

Total 25

HM 110 APPLICATION OF COMPUTER-II C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

IWINDOWS OPERATIONSA. Creating & Copying Folder B. Creating ShortcutsC. Renaming & Deleting Folder D. Exploring WindowsE. Quick Menus

5

II

MS-OFFICE 2007 - MS WORD A. Entering Text B. Saving the Document C. Editing a Document already saved to Disk D. Printing the Document.FORMATTING A DOCUMENT A. Justifying & Changing Paragraph IndentsB. Setting Tabs & Margins C. Formatting Pages & DocumentsD. Using Bullets & Numbering E. Headers/FootersSPECIAL EFFECTSA. Print Special Effects e.g. Bold, Underline, Superscripts, SubscriptB. Changing Fonts CUT, COPY AND PASTE OPERATION A. Marking Blocks B. Copying, Cutting and Pasting a BlockC. Deleting & Formatting a Block D. Using Find & Replace in a BlockUSING MS-WORD TOOLSA. Spelling & Grammar B. Printing Envelops & LabelsTABLESA. Create, Delete & FormatGRAPHICSA. Inserting Clip & Word arts B. Symbols (Border/Shading)PRINT OPTIONSA. Previewing the Document B. Printing a whole Document C. Printing a Specific Page & selected set D. Printing Several Documents & More than one Copies

5

III MS OFFICE 2007 (MS-EXCEL )A. How to use Excel B. Starting ExcelC. Parts of the Excel Screen D. Parts of the WorksheetE. Navigating in a Worksheet F. Getting to know mouse pointer shapesCREATING A SPREADSHEETA. Starting a new worksheet B. Entering the three different types of data in a worksheetC. Creating simple formulas D. Formatting data for decimal pointsE. Editing data in a worksheet F. Using AutoFillG. Blocking data H. Saving a worksheet I. Exiting excelMAKING THE WORKSHEET LOOK PRETTY A. Selecting cells to format B. Trimming tables with Auto FormatC. Formatting cells for : - Currency - Comma - Percent - Decimal - DateD. Changing columns width and row heightE. Aligning text : - Top to bottom - Text wrap - Re ordering OrientationF.. Using BordersGOING THROUGH CHANGESA. Opening workbook files for editing B. Undoing the mistakesC. Moving & copying with drag & drop D. Copying formulasE. Moving & Copying with Cut, Copy and Paste F. Deleting cell entriesG. Deleting columns & rows, Inserting columns rows in a worksheet I. Spell checking the worksheetPRINTING THE WORKSHEETA. Previewing page B. Printing from the standard toolbarC. Printing a part of a worksheet D. Changing the orientation of the printing E. Printing the whole worksheet in a single pagesF. Adding a header & footer to a report G Inserting page breaks in a reportADDITIONAL FEATURES OF A WORKSHEETA. Splitting worksheet window into two four panes B. Freezing columns & rows on-screen for worksheetC. Attaching comments to cells D. Finding & replacing data in the worksheetE. Protecting a worksheet F. Function commandsMAINTAINING MULTIPLE WORKSHEETA. Moving, Adding & Deleting sheets from a workbookD. Naming sheet tabs other than sheet 1, sheet 2 and so on.E. Copying or moving sheets from one worksheet to anotherCREATING GRAPHICS/CHARTS A. Using Chart wizard B. Changing the Chart with the Chart ToolbarC. Formatting the chart’s axes D. Adding a text box to a chartE. Changing the orientation of a 3-D chartF. Using drawing tools to add graphics to chart and worksheetG. Printing a chart with printing the rest of the worksheet dataEXCEL’s DATABASE FACILITIES

5


A. Setting up a database B. Sorting records in the database

IV

MS OFFICE 2007 (MS-POWER POINT)A. Making a simple presentation. B. Using Auto content Wizards & Templates .C. Power Points five viewsD. Slides - Creating Slides, re-arranging, modifying - Inserting pictures, objects - Setting up a Slide ShowE Creating an Organizational Chart

5

V Internet & E-mail 5Total 25

HM 111 NUTRITION, HYGIENE & SANITATION C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Nutrition1. Fundamentals. of Nutrition: -

Introduction .to nutrition Nutrition and class of nutrients Calories Digestion Absorption and metabolism Recommended dietary allowances Food and function of food.

2. Minerals: Classification Function sources from CA, Fe, Na, I, Fl.

5

II

1. Carbohydrates: - Composition classification Function, sources, requirement, excess and deficiency

2. Fats: - Composition Classification Function, sources Effect of heating hydrogenation.

3. Vitamin: (A,B,C,D,&K) Classification Function sources Deficiency

Requirement

6

III

1. Protein: - Composition Classification function Sources

2. Energy: - Calorie deficiency BMR SDA

3. Dietetics: Planning balanced diet Special diet (children, adult, old adolescence) Overweight Low calorie diet Fiber restricted diet and high fiber diet Factors influencing food intake and food habits.

6

IV

Hygiene and Sanitation and Hygiene in storage of raw & cooked foods :Personal Hygiene:

Standard of personal hygiene, general health and reporting of illness Protective clothing Importance

Hygiene in storage of raw & cooked foods: Food storage conditions use of refrigeration work in coolers Reach in refrigerators Thawing of frozen food Rules for handling frozen meat and poultry Equipment and temperature used for holding of cooked foods Importance of Stock Rotation FIFO/LIFO

5

V Hygiene in the kitchen Dishwashing and Garbage Disposal Keeping plant and equipment clear cleaning methods

Cleaning of kitchen equipment and kitchen Pot washing Manual dishwashing Mechanical dishwashing

3


Classification of garbage Storage of garbage Disposal of garbage Waste disposal units

Total 25Reference Books:-1. Nutrition, Hygiene (Sanitation) S. Srilaxmi2. Sanitation for good Ser. Workers by Richardson & Nicodenis 3. Nutritive Value of Indian Food – ICMR New Delhi

HM 112 FOOD SAFETY & QUALITY C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food HygieneMICRO-ORGANISMS IN FOOD: - General characteristics of Micro-Organisms based on their occurrence and structure. Factors affecting their growth in food (intrinsic and extrinsic) Common food borne micro-organisms:

o Bacteria (spores/capsules)o Fungio Viruseso Parasites

5

II

FOOD SPOILAGE & FOOD PRESERVATION Types & Causes of spoilage Sources of contamination Spoilage of different products (milk and milk products, cereals and cereal products, meat, eggs, fruits and

vegetables, canned products) Basic principles of food preservation E. Methods of preservation (High Temperature, Low Temperature, Drying, Preservatives & Irradiation)

5

III

BENEFICIAL ROLE OF MICRO-ORGANISMS Fermentation & Role of lactic and bacteria Fermentation in Foods (Dairy foods, vegetable, Indian foods, Bakery products and alcoholic beverages) Miscellaneous (Vinegar & anti-biotics)FOOD BORNE DISEASES Types (Infections and intoxications) Common diseases caused by food borne pathogens Preventive measures

5

IV

FOOD CONTAMINANTS & ADULTERANTS Introduction to Food Standards Types of Food contaminants (Pesticide residues, bacterial toxins mycotoxins, seafood toxins, metallic

contaminants, residues from packaging material) Common adulterants in food Method of their detection (basic principle)

5

V

FOOD ADDITIVES Introduction Types (Preservatives, anti-oxidants, sweeteners, food colours and flavours, stabilizers and emulsifiers)FOOD LAWS AND REGULATIONS National – PFA Essential Commodities Act (FPO, MPO etc.) B. International – Codex Alimentarius, ISO C. Regulatory Agencies – WTO D. Consumer Protection Act

5

Total 25

HM 151 PRA. – FOUNDATION COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)Unit Course Contents Hours

I

Identification of Vegetables: - Varieties of vegetables Classification Cuts of Vegetable Julienne, Jardinière, Mignonette, Dices, Cubes, Macedonia, Pays Anne, Lozenge, Shreds,

Concusses, Mirepoix Blanching of tomato capsicum Methods of cooking vegetables:- Boiling (Potatoes, beans, cauliflower) Frying :- ( aubergines, Potatoes) Steaming-

Cabbage

14

IIPreparation of Stocks & Sauces: -

Demonstration + Preparation of White Stock, Brown Stock, Fish Stock Demonstration+ Preparation of basic mother sauces & 2-3 derivatives of each.

14

III

Bakery & Confectionary: - Demonstration + Preparation of simple and enriched bread recipes Bread loaf (white & brown) Bread rolls (various shapes) French bread Brioche

14

IV

Bakery- Simple Cakes: - Demonstration + Preparation of simple cake recipes Sponge, Genoese, Fatless, Swiss Roll Fruit Cakes, Rich Cakes

14

V Identification of various varieties of rice cereals and pulses: - Preparation of simple preparation such as Boiled rice (draining & absorption method)

12


Fried Rice Simple various dal preparations Wheat products like

Chapaties Parathas Phulkas Poories

Total 68Recommended Books

1. Professional Chef – Le Rol A Poson2. A Taste of India – Jaffery Madhur 3. Food Commodities – Benard Davis4. Cookery an Intro.– Ceserani & Kinton5. Modern Cookery – Philip E Thangan 6. Professional Baking – Wayne Glasslen7. Professional Naking – Crrisslen Wayhe8. Theory of Cookery – Krishna Arora

HM 152 PRA.- FUNDAMENTAL COURSE OF FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)


I

Preparation of Soups: - Classification of soups Preparation of basic soups Consomme, cream, Puree, Cut Vegetable, Veloutes, National soups, Bisque

14

II

Egg Cookery: - Preparation of varieties of egg dishes Fried (sunny side up double fried) Poached Fried Omelet’s (plain, stuffed) En cocotte

14

III

Identification and Preparation of Fish: - Identification & classification of fish Cuts of fish such as fillet, darne, troncon, paupiette, goujon Preparation of simple fish dishes

14

IV

Identification and preparation of Poultry: - Cuts of poultry Preparation and joining of chicken Preparation of simple dishes

Identification & Preparation of Meat: - Identification of various cuts Preparation of basic cuts such as lamb & pork chops tournedos, fillet steak & escalope roast leg of

lamb

14

V

Bakery – Pastry: - Demonstration +Preparation of dishes using varieties of pastry Jam, Tarts, Turnovers, Khari Biscuits etc.

Bakery – Simple Cookies: - Demonstration & preparation of simple cookies like Nankhatai, Majestic Golden Goodies Melting Moments, Swiss Tarts, Tri Colour Biscuits, Chocolate Chip Cookies, Chocolate Cream

Fingers, Bachelor Buttons

12

Total 68Recommended Books1. Professional Chef – Le Rol A Poson2. A Taste Of India – Jaffery Madhur 3. Food Commodities – Benard Davis4. Cookery an Intro.– Ceserani & Kinton5. Modern Cookrey – Philip E Thangan 6. Professional Baking – Wayne Glasslen7. Professional Naking – Crrisslen Wayhe8. Theory of Cookrey – Krishna Arora

HM 153 PRA. – FOUNDATION COURSE OF FOOD & BEVERAGE SERVICEC (L, T, P) = 2 (0, 0, 3)


IIdentifying operating equipments

6

IIKnowledge of sideboards

6

IIIBasic etiquettes (Briefing & De-briefing)

6


IVLaying & relaying table cloth

6

VCover laying for B/F, Lunch and Diner

6

Total 30

Reference Books:- 1. F & B Ser. Training manual – Sudhir Andrews2. F&B Ser. – Lillicrap & Cousins3. F & B Ser. – Vijay Dhawan4. Intro.to F & B Ser. – Brown, Heeper, Beegan

HM 154 PRA.- FUNDAMENTAL COURSE OF FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (0, 0, 3)


I Reservation & Receiving Guest 6

II KOT & Billing 6

III Sequence of Service & Kitchen Stewarding 6

IV Taking order in R/Service 6

V Tray/Trolley Set-up 6

Total 30Reference Books:- F & B Ser. Training manual – Sudhir AndrowsFood & Beverage Ser. – Lillicrap & CousinsF & B Ser. – Vijay DhawanIntro.to F & B Ser. – Brown, Heeper, Beegan

HM 155 PRA. – FOUNDATION COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 1 (0, 0, 2)


I Bed making procedure 5

II Guest room cleaning – dusting, mopping, (routine, periodic and spring) 5

III Content of a guest room – amenities and supplies 5

IV Turn down Ser. 5

V Cleaning of public area 5

Total 25Reference Books:-

1. Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill2. The Professional Housekeeper Tucker – Schneider, VNR3. Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley4. Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS

HM 156 PRA.- FUNDAMENTAL COURSE OF ACCOMMODATION OPERATIONS C (L, T, P) = 1 (0, 0, 2)


I Cleaning of different surfaces and materials 5

II Maid’s trolley 5

III Bathroom cleaning and Bed making 5


IV Handling emergencies – sickness, fire alarm, theft, 5

VUse of Housekeeping Formats

5



HM 157 PRA. – FOUNDATION COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (0, 0, 3)


IDifferent types of conversation at F.O.

6

II Coordination with other departments 6

III Taking reservation 6

IV Guest registration 6

V Welcome procedure & Bell Desk Operation 6


1. Principle of Hotel F.O. Operation By: Sue Baker2. Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort4. F O Training Manual By Sudhir Andrews

HM 158 PRA.- FUNDAMENTAL COURSE OF FRONT OFFICE OPERATION C (L, T, P) = 2 (0, 0, 3)


I Telephone handling & Case Study 6

II Projects & Assignments 6

III

Check-In Procedure: - Guaranteed Reservation Non-Guaranteed Reservation Walk-in Group Checking Individual Checking

6

IV Formats & Different types of Bill Settlements 6

V Role play 6Total 30

Reference Books:-1. Principle of Hotel F.O. Operation By: Sue Baker2. Managing F.O. Operation By: Michael L. Kasvana Published by Education Institute AHXNA3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort4. F O Training Manual By Sudhir Andrews5. Professional Hotel Mgt. Concept By Jagmohan Negi

HM 159 PRA. – APPLICATION OF COMPUTER-I C (L, T, P) = 1 (0, 0, 1)



I Making of Files in MS-Word 3

II Creating & Deleting Folders 3

III Copying & Renaming Files & Folders 3

IV Basic knowledge of various Hardware & Software 3

V Finding of Files & Folders 3


1. Fnd. of Computers – V Rajaraman2. Mastering Microsoft Office, Lonnie E. Moseley – David M Booder

HM 160 PRA.-APPLICATION OF COMPUTER-II C (L, T, P) = 1 (0, 0,1)


I Making of Files in MS-Word Creating & Deleting Folders 3

II Copying & Renaming Files & FoldersBasic knowledge of various Hardware & Software 3

III Finding of Files & FoldersDOS – External and Internal Commands, Batch Files 3

IV Windows Operating Systems – Start Menus, Different Bars, Window explorerMy Computer, Recycle Bin, Printing of Documents 3

V

Window based packages – word processing, spread sheets, presentations internet-browsing the web, sending and receiving E-mailProject: -Three Presentations on Academic SlidesThree Presentations on Corporate SlidesThree Presentations on Marketing Slides

3

Total 15

Reference Books:-Fnd. of Computers – V RajaramanMastering Microsoft Office, Lonnie E. Moseley – David M Booder

HM 201 FOOD PRODUCTION QUANTITY C (L, T, P) = 3 (3, 0, 0)


I

Basic Masala: - Intro.to spices Role of spices in Indian cookery( anie seeds , asafetida , bayleaves , cumin seeds, cardemon ,

cinnamon , cloves , coriander , fennel seeds , nutmeg , peppercorn , red chilli , star annies , turmeric etc)

Different masala used Dry and wet masala Composition of basic Indian masala

7

II

Quantity F.P.: - Intro.to volume feeding Industrial and Institutional catering Staff organization, Kitchen layout Kitchen equipment and utensils Planning menu for volume feeding Volume forecasting

7

III Regional Indian Cuisine: - Detail study on regional food of North, South, East and West Cuisine Staple food, Dishes of region Traditional preparation methods

7


Utensils and accompaniments Indian Sweets (Chena sweets, besan sweets and mawa sweets, hawlava ) Indian breads(parathas , Chappatties, poories roties and litti etc)

IVIndian Gravies: -

Composition of basic gravies Different types of gravies

7

V

Banquet Menus: - Planning Indenting and costing Forecasting Pre-Preparation and cooking techniques

7

Total 35

HM 202/316 ADV. FOOD PRODUCTION C (L, T, P) = 3 (3, 0, 0)


I

Appetizers and Garnishes: - Appetizers: - Definition, Classification Standard accompaniments, Uses with menu examples Garnishes: - Definition, Classical Garnishes and Uses with menu examples.

7

II

International Cuisine: - Geographic location (Great britan ,france ,spain & Portugal ,germany oriental , Mexican ,Chinese) Historical background Staple food with regional influences Specialties Recipes In Relation to the following cuisines: - France, Italy, Spain, Portugal, Germany, Middle eastern,

Mexican, Arabic, Chinese etc.

7

III

Uses of Herbs and Wines in cookery: - Difference between cooking wine and table wines Ideal use of wine in cooking Herbs and Spices: - Classification and ideal use of herbs and spices in cooking (Leeks , basil , thyme

, rosemerry , oregano , dill )

7

IV

Icings and Meringues: - Icings: - Types, Uses, Methods of Preparation, Recipes and Difference between icings and toppings Meringues: - Definition, Types, Preparation methods, Factors affecting stability, Cooking of

meringues

7

V

Cakes and Gateaux: - Definition Types Regional Specialties Role of different ingredients used Faults and remedies Care and Precautions

7

HM 203 FOOD & BEVERAGE BANQUET SERVICE C (L, T, P) = 2 (2, 0, 0)


I

In Room Dining : - Introduction Scheduling and staffing, Cycle of service Forms and formats, Order taking Breakfast cards Use of modern technology Time management

5

II Introduction to Wines:

Introduction, Definitions & Classification of wines Vinification of still, Sparkling, Aromatized & Fortified wines Vine Diseases New World Wines and Old World Wines.

5


III

Alcoholic Beverages(World Wines ): -

Wines of France, Italy, Spain, Portugal, Australia, Germany & India Storage and Service of wine Wine and Dine

5

IV

Beer: - Introduction Making Process Types of Beer International & Indian Beer Service of bottled, Canned and draught beers

5

V

Other fermented beverages: - Sake Cider Perry Food & Beverage Terminology

5

Total 25

HM 204/303 FOOD & BEVERAGE THEMATIC SERVICE C (L, T, P) = 2 (2, 0, 0)


I

Spirits: - Introduction & types of distilled spirits (Gin, Rum, Whiskey, Vodka, Brandy, Tequila) Brands of distilled spirits Service of spirits Introduction to other alcoholic beverages like – Absinthe, Grappa, Aquavit, Arrack, Fene

5

II

Liqueurs: - Introduction Types Production and Storage Brands & Service

5

III

Bar: - Introduction, Types, Layout Bar stock maintenance Bar equipment Bar frauds and control methods Staffing Bar planning, Bar menus Costing in bar & corkage

5

IV

Cocktail: - Introduction, History, Types & Preparation Recipes for classic cocktails & mock tails Cocktail and Mocktail Garnishes & accessories. Cocktail bar equipment

5

V

Tobacco: - Types, Production Brands storage & service Food & Beverage terminology

5

Total 25

HM 205 ACCOMMODATION OPERATIONS-I C (L, T, P) = 2 (2, 0, 0)


I

Principles of Cleaning: - Cleaning procedures Cleaning of public area: -

1. Cleaning Processor 2. Cleaning & upkeep of public area3. Lobby, Cloak Room, Restaurant, Bar, Banquet Halls, Administration Offices, Lifts and

Elevators, Staircase, Back area, Front area & Corridors

5

II Safety awareness & first aid: - Concept & Importance Safety – Accidents, Fires (Cause & Procedure) Security – Security of Guest Room & Public area

5


First Aid – Concept & Emergency Procedures

IIISafeguarding assets: -

Concept of Safeguarding Assets Theft – Employee, Guest, External Person

5

IV Floors & Floor Finishes: - Types and their care 5

V

Carpets: - Classification Selection Carpet Laying Cleaning of Carpets

5

Total 25

HM 206/305 ACCOMMODATION OPERATIONS -II C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Fabrics & Fibers: - Classification Characteristics of Fibers. Fabric Construction (weaving, knitting, bonding etc.) Types of Fabrics Usages Printing & Finishes of Fabrics

5

II

Linen / Uniform / Tailor Room: - Layout Types of linen, Sizes Storage facilities Par-stock Discard Management Linen Inventory System

5

III

Uniform: - Management of uniform Making Monogram Issuing Procedure Production of uniform and factors Uniform room layout

5

IV

Laundry Management: - Lay out Flow Process Equipments (Washing Machine, Hydro-Extractor, Tumbler) Laundry Agents and Reagents

5

V

Stain Removal: - Definition Rules of Stain Removal Classification of Stains Removal Method

5

Total 25

HM 207 FRONT OFFICE OPERATION-I C (L, T, P) = 2 (2, 0, 0)


I

F.O. Ope.: - Reservation Types of Reservation Cancellation Amendment Overbooking Reservation Record / copy Registration – Pre-registration, Individual Registration, Group Registration work responsibly, F.O.

manager, Reservation Mgt., lobby manager (GRF) bell desk, attendant, door man

5

II F.O. Sales man ship: - Up selling – Reservation, Reception as a sales tool marketing for different type of travelers 5

III F.O. Calculation: - 5


House Count Room Count Average Room Revenue (ARR) Single, Double occupancy percentage, No show walk-in percentage

IV

F.O. accounting: - Importance, Function of F.O. accounting Posting of bills Guest Folio Cashier report Guest charge Guest Accounting cycle Foreign exchange, passport, visa, city ledge, night auditing, Bill settlement by credit card, Exchange

order, Letter of authority

5

V Yield Mgt.: - Intro.& Concept 5


1. Principle of Hotel F.O. Operation By: Sue Baker.2. Managing F.O. Operation By: Michael L. Kasvana,Published by Education Institute AHXNA.3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort.4. Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand. 5. Hotel F.O. Mgt. By: James Bardi.6. F.O. Training manual By: Sudhir Andrews.

HM 208/307 FRONT OFFICE OPERATION-II C (L, T, P) = 2 (2, 0, 0)


I

F.O. computer operation: - Basic of computer Application in Reservation, Registration, Cashiering, Night auditing 5

IICredit control: -

Credit control measures at check-in, during occupancy & check-out

5

III

F.O. security function & Crisis Mgt.: - Role of F.O. in Hotel security Check in – use of metal detector, Scanty Baggage handling Key Control – Electronic Lock System, Grand Master / Master key, use of keycard Guest & staff movement & access control Fire, Sabotage, VIP’s security problems, Drunken Guest, Bomb threat, typical guest situation –

death

5

IV

F.O. Statistics Report: - Flash report, occupancy report, Total ,Revenue report, Housekeeping discrepancy report,

movement list, forecast report, future budgeting & planning of F.O. 5

V

Back office operations: - Various enquiries and reports, Account payable, A/c receivable credit controlling, high balance

report 5

Total 25

HM 209 MANAGEMENT TECHNIQUE-I C (L, T, P) = 2 (2, 0, 0)


I

Research Methodology: -

Meaning & Importance of Research Types of Research Collection of data analysis through graphs, tables etc. Introduction to PERT AND CPM

5

II

Effective Management: -

Leadership qualities Organizational culture Communication skills Multitasking Skills

5


III

Understanding Motivation:-

What is Motivation? Motivational Theories (Maslows Law, Hertzberg etc.) Implications for managers.

5

IV

Project on Managing a Hotel and giving presentation as if: -

Hotel Manager F. O. Manager F & B Manager Housekeeping Manager

5

V

Future Planning: -

Budgeting & Types Trend analysis Analysis of Risk and Uncertainty

5

Total 25

HM 210 MANAGEMENT TECHNIQUES-II C (L, T, P) = 2 (2, 0, 0)


I

Management concept & significance: - Meaning & definition of management Levels of management Management and Administration Characteristics of Management

5

IIManagement Process: -

Process of Management Managerial skills & roles Importance of POM

5

III

Planning: Nature of Planning Importance of Planning Forms of Planning Limitations of Planning

5

IVCoordination: -

Meaning & Definition Difference between cooperation & coordination

5

V

Decision making: - Meaning , Nature & Definition Importance of Decision making Process & Classification

5


1. Mgt. By: Stoner & Wanicet.2. Organization Behaviour By: K. Aswattappa.3. Essentials of Organization Behaviour By: Stephons Robbins.4. Principles of Mgt. By: L.M. Prasad.5. Mgt. By: Storen & Freeman.

HM 211 HOTEL ACCOUNTS C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Accounting meaning & objectives: - Need for accounting in Hotel Definition & function of accounting in Hotel Basic Accounting Terms

5

II

Theory base of accounting: - Meaning & Need of accounting theory Accounting principles Accounting concepts Accounting rules Rules of debit & credit Practical problems Ledger rules Posting

5

III Uniform system of accounts for hotel Intro .to uniform system of accounts

5


Contents on income statement

IV

Final accounting: - Contents of balance sheet(Under uniform system ) Department income statement & expenses statement Pra. problems

5

V

Departmental accounting Intro to department al accounting Allocation & apportionment of expenses Advantages of allocations Drawback of allocation Basics of allocation Practical problem

5

Total 25

Reference Books:-1. Book Keeping – T.S. Grewal2. Intro.to accountancy –T.S. Grewal3. Principal Of Accounting – S.N. Maheshwari

HM 212 MANAGEMENT CONCEPTS AND ORGANIZATIONAL BEHAVIOUR C (L, T, P) = 2 (2, 0, 0)


I

Application of Management: - Defining planning, Organizing Staffing, Coordination & Controlling Practical approaches in hospitality industry 5

II

Organization – Meaning and Definition Types of organizations. Organizational Structures.

5

III

Introduction to Organizational Behaviour: Understanding the need Disciplines of OB Importance of OB

5

IV

The Individuals in the organizations:- Attitudes, Personality and Perception

5

V

Managerial Economics: - Importance & Understanding the economy Cost & Demand Analysis 5

Total 25

Reference Books:- 1. Principles & Practices of Mgt. in the Hospitality Industry By: James R. Keise2. Mgt. of organizational behaviour By: Paul Hersy & Mennerh Blanchard3. Mgt. a Global perspective By: Helnz, Wlihrich & Harold Koonty4. The Managers handbook By: Arther Young

HM 213 HOTEL ENGINEERING C (L, T, P) = 2 (2, 0, 0)Uni

t Course Contents Hours

I MAINTENANCE:A. Preventive and breakdown maintenance, comparisonsB. Roll & Importance of maintenance department in the hotel industry with emphasis on its

relation with other departments of the hotel.

5


C. Organization chart of maintenance department, duties and responsibilities of maintenance department

Fuels used in catering industry:A. Types of fuel used in catering industry; calorific value; comparative study of different fuelsB. Calculation of amount of fuel required and cost.

II

Gas:A. Heat terms and units; method of transferB. LPG and its properties; principles of Bunsen and burner, precautions to be taken while

handling gas; low and high-pressure burners, corresponding heat output.C. Gas bank, location, different types of manifolds

Electricity:A. Fundamentals of electricity, insulators, conductors, current, potential difference resistance,

power, energy concepts; definitions, their units and relationships, AC and DC; single phase and three phase and its importance on equipment specifications

B. Electric circuits, open circuits and close circuits, symbols of circuit elements, series and parallel connections, short circuit, fuses; MCB, earthing, reason for placing switches on live wire side.

C. Electric wires and types of wiringD. Calculation of electric energy consumption of equipment, safety precaution to be observed while

using electric appliances.E. Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas

discharged lamps, illumination, and units of illumination.F. External lightingG. Safety in handling electrical equipment.

5

III

Water systems:A. Water distribution system in a hotelB. Cold water systems in IndiaC. Hardness of water, water softening, base exchange method

(Demonstration)D. Cold water cistern swimming poolsE. Hot water supply system in hotelsF. Flushing system, water taps, traps and closets.

Fire prevention and fire fighting system:A. Classes of fire, methods of extinguishing fires (Demonstration)B. Fire extinguishes, portable and stationeryC. Fire detectors and alarmD. Automatic fire detectors cum extinguishing devicesE. Structural protectionF. Legal requirements

5

IV

Refrigeration & Air-conditioning:A. Basic principles, latent heat, boiling point and its dependence on pressure, vapour compressor

system of refrigeration and refrigerantsB. Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant

units, their care and maintenance. (Demonstration)C. Conditions for comfort, relative humidity, humidification, de- humidifying, due point control, unit

of air conditioningD. Window type air conditioner, central air conditioning, preventive maintenanceE. Vertical transportation, elevators, escalators.

Audio visual equipments:A. Various audio visual equipment used in hotelB. Care and cleaning of overhead projector, slide projector, LCD and power point presentation

unitsC. Maintenance of computers:D. Care and cleaning of PC, CPU, Modem, UPS, Printer, LaptopsE. Sensors – Various sensors used in different locations of a hotel –type, uses and cost effectiveness

5

V Waste disposal and pollution control:A. Solid and liquid waste, sullage and sewage, disposal of solid wasteB. Sewage treatmentC. Pollution related to hotel industryD. Water pollution, sewage pollutionE. Air pollution, noise pollution, thermal pollutionF. Legal Requirements

Safety:A. Accident preventionB. Slips and fallsC. Other safety topics

Equipment replacement policy:A. Circumstances under which equipment are replaced.B. Replacement policy of items which gradually deteriorates C. Replacement when the average annual cost is minimum D. Replacement when the present cost is minimum

5


E. Economic replacement cycle for suddenly failing equipmentSecurity

Total 25

HM 214 F&B CONTROL-I C (L, T, P) = 2 (2, 0, 0)


I

F&B Control – overview I-Semester: - Introduction Objectives of F & B Control Problems in F & B Control

5

IIF&B Control – Advance overview: -

Methodology of F & B Control Personal Mgt. in F&B Control

5

III

Cost and Sales Concepts: - Definition of Cost Elements of Cost Classification of Cost Sales defined Ways of expressing sales concept Cost / Volume / Profit relationship (Breakeven analysis)

5

IV

Budgetary Control: - Intro. Objectives Kinds of Budget

5

V

Budgetary Control: - Budgetary Control Process Stages in the preparation & budgets Budgeting ….. F & B Operation

5

Total 25

Reference Books:- 1. Food and Beverage – Mgt. and cost control By: Dr. Jagmohan Negi2. Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi, Gaurav Manoher3. Food and Beverages Mgt. By: Bernard Davis and Sally Stone4. Food and Beverage Control By: Richard Kotas & Bernard Devis5. Principles of food, beverage and labour cost control By: Paul R. Dittmer

HM 251 PRA. – FOOD PRODUCTION QUANTITY C (L, T, P) = 3 (0, 0, 6)


I Preparation of gravies and commonly used Indian Masala. 14

II Regional cookery of North, South, East & West with accompaniment like chutney 14

III Indian bread, Rice and dessert preparations. 14

IV Tandoor cooking 14V Planning elaborate Indian menus up to 100 portions according to quantity F.P.. 12


Total 68

HM 252/360 PRA. - ADV. FOOD PRODUCTION C (L, T, P) = 3 (0, 0, 6)Unit Course Contents Hours

I Three Cors. menu of International Cuisine (France, Italy, Spain, Portugal, Germany) 14

II Three Cors. menu of International Cuisine (Middle eastern, Mexican, Arabic, Chinese etc.) 14III Making of Cakes and Gateaux 14IV Different Icings and Meringues 14V Calculation of Nutritive value of recipes 12

Total 68

Reference Books:- 1. The creative art of garnishes by – 2. Complete Indian cook book by Mridula Badrekar3. Le Repertoire de la cuisine by louij Jaulmier

HM 253 PRA. –FOOD & BEVERAGE BANQUET SERRVICE C (L, T, P) = 2 (0, 0, 3)Unit Course Contents Hours

I To Revise and Practice the Syllabus in I & II Sem. 7II Room Service tray & trolley set-up and service 7III Conducting Briefing & De-briefing 7IV Service of fermented & distilled alcoholic beverages 7V Tasting of Alcoholic Beverages (All types of wines and beers) 7


1. F & B Ser. Training manual – Sudhir Androws2. Food & Beverage Ser. – Lillicrap & Cousins3. F&B Ser. Mgt. – Brian Verghase4. Beverage Mgt. – Michael Coltman

HM 254/ 363 PRA.- FOOD & BEVERAGE THEMATIC SERVICE C (L, T, P) = 2 (0, 0, 3)Unit Course Contents Hours

I Service of spirits & liqueurs 7II Bar set-up & operations 7III Cocktail & Mocktail preparation 7

IV Presentation of spirits & liqueurs and cigars & cigarettes 7

V Service of cigars & cigarettes 7Total 35

Reference Books:- 1. F&B Ser. training manual – Sudhir Andrews2. F&B Ser. – Lillicrop & Cousins3. F&B Ser. Mgt. – Brian Vergheese4. Beverage Mgt. – Michael Cottman5. F&B Ser. – Vijay Dhawan

HM 255 PRA. – ACCOMMODATION OPERATION-I C (L, T, P) = 1 (0, 0, 2)


I Room attendant trolley 5II Room Cleaning (Daily , Weekly) 5III Spring cleaning of various areas 5IV Inspection of guest room and public area with help of check list 5

V First Aid, Roller & Triangular Bandages 5


Total 25

Reference Books:-1. Hotel Housekeeping – Sudhir Andrews, Tata Mc Graw Hill2. The Professional Housekeeper Tucker – Schneider, VNR3. Professional Mgt. of Housekeeping Operations – Martin Jones, Wiley4. Housekeeping Mgt. for Hotels – Rosemary Hurst, Heineman5. Hotel, Hostel & Hospital House Keeping – Joan C. Branson & Margaret Lennox, ELBS

HM 256/365 PRA. – ACCOMMODATION OPERATION-II C (L, T, P) = 1 (0, 0, 2)Uni


I Revision of practical of II and III Semester 5II Linen room procedure & Exchange of linen room procedure with other department 5III Uniform room procedure and Pest Control Procedures 5IV Laundry of Bed Linen / Table Linen (Cotton, Silk, Wool) 5V Stain Removal Method 5



HM 257 PRA. – FRONT OFFICE OPERATION-I C (L, T, P) = 2 (0 0, 3)Uni


I All the Pra. function of I & II Semester 7II Know the process of Room Calculation 7III Reservation methods 7IV Group reservation 7V Reservation reports 7

Total 35

HM 258/367 PRA. – FRONT OFFICE OPERATION-II C (L, T, P) = 2 (0, 0, 3)Uni


I Revision of III Semester 7II Various Statistical Reports like housekeeping discrepancy report, Daily statistics 7III Currency and Credit Card handling 7IV Basics of Computer 7V Role Plays 7

Total 35

Reference Books:-1. Principle of Hotel F.O. Operation By: Sue Baker2. Managing F.O. Operation By: Michael L. Kasvana, Published by Education Institute AHXNA3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort4. Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand 5. Hotel F.O. Mgt. By: James Bardi6. F.O. Training manual By: Sudhir Andrews


HM 301 FOOD PRODUCTION REGIONAL C (L, T, P) = 3 (3, 0, 0)Uni


I

Quantity Purchase and Storage: - Introduction to the purchase ( purchase of raw materials) Purchasing System Purchase specification ( meats , vegetables , fruits , fish & sea foods) Purchase techniques Storage of raw materials , temp.

7

II

Convenience food and fast food: - Role of convenience food in fast food operations Advantage and disadvantage of convenience food Labour and cost saving aspect.

7

III

Sandwiches: - Sandwiches: - Definition , history . Types (open, closed, grilled, etc.) Parts, ( base .spreads , filling, and garnishes) Types of Bread use in sandwich making Used different fillings and their classification Spreads and garnishes Making and Storing of Sandwiches

7

IV

International breads:- Introduction to International Classical Breads Role of key regional ingredients Bread Improvers: - uses and types etc.

7

V

Standardization of Recipes : - Planning of New Recipes Hospital catering Effects of various food items on health system Specialized dishes for heart patients, diabetic patients & other patients.

7

Total 35

HM 304 ADV. FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (2, 0, 0)

Unit Course Contents Hour

s I Restaurant Operations: -

Introduction and planning Factors affecting operation of restaurant Complaints during operation and handling Set-up of Restaurant

5


Thumb rules

II

Other Catering Operations: - Hospital catering Industrial & Institutional catering Airline & Railway Catering Take away Home delivery

5

III

Banquets: - Introduction Types, Space requirement Sitting arrangement, Types Banquet Management

5

IV

Cheese: - Introduction – Types Production – Brands Storage & Service

5

V

Gueridon Service Introduction Types Flambe Dishes and Service Food & Beverage Terminology

5

Total 25

HM 306 ADV. ACCOMMODATION OPERATIONS C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Interior Designing : - Importance, Definition Principles of design Elements of design Lighting – Types & Classification Latest Planning trends in Hotels.

5

II

Colour: - Colour wheel Importance & Characteristics Classifications of Colours Colour Scheme

5

III

Furniture Arrangements: - Principles Types of Joints Selection

5

IV

Flower Arrangements: - Concept & Importance Types & Shapes Principles Tools, Equipments

5

V

Furnishings: - Types & care Uses & Accessories Windows & curtains Floor & wall covering

5

Total 25

HM 308 ADV. FRONT OFFICE OPERATION C (L, T, P) = 2 (2, 0, 0)

Unit Course Contents Hour

s

IF.O. computer operations: -

Basics of computer Application of property mgt. system – Reservations, Registrations, Cashiering & Night Auditing

5


II

F.O. securities functions: - Role of F.O. in Hotel security Check in – use of metal detectors Scanty baggage handling Key Control Electronic Locking System (ELS) Grand master key Master key Lost & Found. Protection of safe deposit boxes

5

III

Night Auditing: - Functions of Night Audit Operating Module Non automated & automated night audit process

5

IV Guest complaint handling: - Common complaints / situations handling 5

V

Credit control: - Meaning / Objective Hotel audit policy, regarding guaranteed booking / corporate a/c holders / credit card users Control measures during the guest cycle

5

Total 25

HM 309 FINANCIAL MANAGEMENT C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

IWorking capital: -

Concept & Sources Mgt. of working capital

5

II

Budgets: - Meaning & Importance Types of Budgets Steps in Budgeting Cash Budget Basic capital budgeting Pay back period ARR, NPV & P. Index Problems

5

III Cash flow Mgt.: - Concept & Sources of cash flow 5

IV

Fund Flow Statement: - Meaning Uses Preparation

5

V

Depreciation/Policies: - Meaning Causes Objectives Determination

5


1. Financial Mgt. By: I.M. Pandey2. Financial Mgt. By: Khan and Jain3. Financial Mgt. By: S.N. Maheshwari

HM 311 STRATEGIC MANAGEMENT C (L, T, P) = 2 (2, 0, 0)

Unit Course Contents Hours I ORGANISATIONAL STRATEGY

MISSIONo Mission Statement Elements and its importance

5


OBJECTIVESo Necessity of formal objectiveso Objective Vs Goal

STRATEGYo DEVELOPING STRATEGIES

Adaptive Search Intuition search Strategic factors Picking Niches Entrepreneurial Approach

II

ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS NEED FOR ENVIRONMENTAL ANALYSIS KEY ENVIRONMENTAL VARIABLE FACTORS C. OPPORTUNITIES

AND THREATSo Internal resource analysis

FUNCTIONAL AREAS RESOURCE DEVELOPMENT MATRIX E. STRENGTHS AND WEAKNESSES

o Marketingo Financeo Productiono Personnelo Organisation

5

III

STRATEGY FORMULATION STRATEGY (GENERAL) ALTERNATIVES

o Stability Strategieso Expansion Strategieso Retrench Strategieso Combination Strategies

COMBINATION STRATEGIESo Forward integrationo Backward integrationo Horizontal integrationo Market penetrationo Market developmento Product developmento Concentric diversificationo Conglomerate diversificationo Horizontal diversificationo Joint Ventureo Retrenchmento Divestituteo Liquidationo Combination

5

IV

STRATEGIC ANALYSIS AND CHOICE (ALLOCATION OF RESOURCES) FACTORS INFLUENCING CHOICE

o Strategy formulation INPUT STAGE

o Internal factor evaluation matrixo External factor evaluation matrixo Competitive profile matrix

MATCHING STAGEo Threats opportunities – weaknesses – strengths matrix (TOWS)o Strategic position and action evaluation matrix (SPACE)o Boston consulting group matrix (BCGM)o Internal – External matrixo Grand Strategy matrix

DECISION STAGEoQuantitative Strategic Planning matrix (QSPM)

5

V POLICIES IN FUNCTIONAL AREAS POLICY PRODUCT POLICIES PERSONNEL POLICIES D. FINANCIAL

POLICIES MARKETING POLICIES PUBLIC RELATION POLICIES

STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION MCKINSEY 7-S FRAMEWORK LEADERSHIP AND MANAGEMENT STYLE STRATEGY REVIEW AND EVALUATION

o Review underlying bases of Strategy

5


o Measure Organizational Performanceo Take corrective actions

Total 25

HM 314 F&B CONTROL-II C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Food Control: - Food Purchasing Control Food Receiving Control Food Storing and Issuing Control F.P. Control Food Cost Control

5

II

Food Control: - Food Sales Control Standard yield Standard Portion Sizes Standard Recipes

5

III

Beverage Control: - Beverage Purchasing Control Beverage Receiving Control Beverage Storing and Issuing Control Beverage Production Control Beverage Cost Control Beverage Sales Control

5

IV

Frauds in F&B Control: - Frauds in purchasing Receiving Storing Issuing Preparing and selling stages & F&B Control Prevention & Frauds

5

V

Inventory Control: - Importance Objectives Methods Level and Technique Perpetual inventory Monthly inventory Pricing of commodity Comparison of Physical and perpetual inventory

5


1. Food and Beverage – Mgt. and cost control By: Dr. Jagmohan Negi2. Financial & Cost Control Techniques in Hotel & Catering Industry By: Dr. Jagmohan Negi, Gaurav Manoher3. Food and Beverages Mgt. By: Bernard Davis & Sally Stone4. Food and Beverage Control By: Richard Kotas and Bernard Davis 5. Principles of food, beverage and labour cost control By: Paul R. Dittmer

IIIrd year BHMCT V/VI-Semester

I.T. is an important component of V & VI Semester of 4 year Mgt. degree to be imparted by Suresh Gyan Vihar University.

The main objectives of I.T. are: -

1. To strengthen theoretical inputs through exposure in Star Hotels.2. To develop understanding of industry concept and encourage independence of thought for handling the range of

Hospitality situations.3. To master social and leadership skills.

All the students of III-Year will be divided in two groups i.e. 30 in each group, i.e. Group-I (summer batch), Group-II (winter batch).

The schedule for the above batches as follows: -

Batch I.T. Academic Input

Group-I (summer batch) 1st June to 31st October 15th November onwards


(S. No.- 1 to 30)

Group-II (winter batch) 16th Nov to 18th April 25th April onwards

(S. No.- 31 to 60)

Each Students will undergo the following schedule of I.T. in Hotel: -

S. No. Course Code Course Name / Area NO. OF WEEKS

A. Pra. I.T. 1 HM 351 I.T. on F.P. 6 weeks2 HM 353 I.T. on F&B Ser. 4 weeks4 HM 355 I.T. on A.O. 4 weeks3 HM 357 I.T. on F.O. Ope. 4 weeks5 HM 359 I.T. on Floating 4 weeks B. DISCIPLINE & CO- CURRICULAR

ACTIVITIES12 DE 301 DISCIPLINE & CO- CURRICULAR ACTIVITIES – V Total Total weeks 22 weeksTotal weeks = 22

Marks = 600

All the students will be submitting I.T. Report after the completion of training (within 2 weeks) to the Principal/HOD.

Note: -

1. Both batches will take their theory exam for VI Semester in month of may i.e. end of session.2. Pra. exam will be taken after end of academic semester (VI-Semester) before/after going for I.T..

The Pra. training report will be made separately for all 4 areas & the marks will be given as per the following: -

Unit Subject Contains Viva PresentationI F.P. 40 40 20II F&B Ser. 40 40 20III F.O. Ope. 40 40 20IV A.O. 40 40 20V Log Book 40 40 20

Total = 500 500

Written report marks will be awarded by a faculty committee constituted by the Dean.In case students fail to complete training within prescribed period or remain absent for more than 4 weeks for any reason his training will be treated as canceled for the session & his marks will not be sent to the university & will not be promoted to next semester & will have to repeat the semester.

HM 352 PRA. – FOOD PRODUCTION REGIONAL C (L, T, P) = 3 (0, 0, 6)


I Planning of Indian fast food menus according to different regions (North & South) 14

II Planning of Indian fast food menus according to different regions (East & West) 14III Making of different Sandwiches 14IV Preparation of International breads, Cake batters, Puff pastry and hot and cold bakery desserts. 14V Calculation of Nutritive value of recipes. 12


1. A Taste of Indian (Madhur Jaffrey)2. Kebab and Chutney (Rocky Mohan)3. Baking (Marthaday)


4. Professional Pastry Chef (Bo Friberg and John Hlileg)

HM 354 PRA. - ADV. FOOD & BEVERAGE SERVICE C (L, T, P) = 2 (0, 0, 3)


I Different types of Restaurant set-up 7II Service of Blue, Hard and Soft cheese 7III Theme Parties 7IV Types of Buffet and Banquet Setups 7V Gueridon Service 7


1. F&B Ser. training manual – Sudhir Andrews2. F&B Ser. – Lillicrap & Cousins3. Modern Restaurant Ser. – John Fuller4. Larouse Gastronomique

HM 356 PRA - ADV. ACCOMMODATION OPERATION C (L, T, P) = 1 (0, 0, 2)


I Revision of IV & V Semester 5II Flower Arrangement (Western & Eastern) 5III Flower Arrangement (Abstract & Free Style) 5IV Interior Decoration - Planning of Latest Colour Schemes and related Designing. 5V Furniture Arrangement 5


1. Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lonnox, ELBS2. Managing House Keeping Operation – Margaret Kappa & Aleta Nitschke3. First-aid – St. John Ambulance Association, New Delhi

HM 358 PRA -ADV. FRONT OFFICE OPERATION C (L, T, P) = 2 (0, 0, 3)


I Identification of lobby layout & all equipments 7

II Preparation of guest folio 7

III Posting of guest charge, accounting & totaling in non automated / automated system 7

IV PMS system 7

V Role play 7Total 35

Reference Books:-1. Principle of Hotel F.O. Operation By: Sue Baker2. Managing F.O. Operation By: Michael L. Kasvana,Published by Education Institute AHXNA3. F.O. Procedures, Social Skills & Mgt. By: Peter Abort4. Professional Hotel Mgt. concept principles By: Dr. Jagmohan Negi, Published by S. Chand 5. Hotel F.O. Mgt. By: James Bardi F.O. Training manual By: Sudhir Andrews

HM 401 FOOD PRODUCTION- SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)

Unit Course Contents Hours I Larder: -

Intro.to Larder Definition Equipments Used Layout of larder section Common terms used in Larder

5


Larder controls function of Larder Duties & responsibilities of larder chef

II

Charcutiere: -

Introduction to Charcutiere:Sausages:

Types & varities Casing – types & varieties Fillings – types & varities Additives & preservatives used in making sausages

Force meats: Types of forcemeats Preparation of forcemeats Uses of forcemeats

Bacon, Ham, Gammon: Cuts of ham , bacon , & gammon Different between ham , bacon & gammon Processing of ham & bacon

Galantines: Definition & making of galantine Types of gallentine

Pate & Terrines: Types of pate Pate de foie gras Making of pate

Mousse & Mousse lines: Types of mousse Preparation of mousse Preparation of mousselines Difference between mousse & mousseline

5

III

Cold Sauce & Marinades: -Marinades, Cures & Brines:

Types of brines Preparation of brines Method of curing Types of marinades Use of marinades Different between brines , cures , & marinades.

Aspic Gellee: Definition of aspic & gellee Difference between the two Making of aspic & gellee Use of aspic & gellee

Chaudfroid : Meaning of chaudfroid Making of chaudfroind & precaution Types of chaudfroid & their uses

5

IV

Frozen Desserts: - Type & Classification Ice-Creams, Definitions Method of Preparation Role of Stabilizers Over Run Additives & Preservatives used

5

V

Chocolates: - Definition History Types Manufacturing & Processing

5

Total 25

HM 402 FOOD PRODUCTION - RESEARCH C (L, T, P) = 3 (2, 1, 0)

Unit Course Contents Hours I Characteristics of Food: -

Types of food; What is quality? Foods recommended for use in canteens

5


Pasta (Conchiglie, Farfalle, Lasagna, Taglia Telli, Tortelline, Vermicelli, Canelloni, rigationi)

IIFood Purchasing: -

Dealing from suppliers Store Mgt.

5

III

Safety: - Accident from structural in adequacies Accident due to nature & behaviour of people at work Some useful safety devices Legal responsibility of a food Ser. Manager

5

IV

Catering management: - yield Standard recipe Standard portion & wastage control. Ordering management Taste

5

V

Mgt. of Resources: - Money Space Materials Staff Time Energy

5

Total 25

HM 403 FOOD PRODUCTION - MANAGEMENT C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Organization of Spaces: - Kitchen Spaces Storage Spaces Selection & Placement of Equipments Budget

5

II

Kitchen stewarding: - Importance of Kitchen Stewarding Garbage Disposal Work Flow

5

III

Commodities: - Organic food & environment friendly F.P. Condiments Conveniences Food Game

5

IV

Principles of Mgt.: - Division of work Authority & Responsibility Discipline

5

V

Catering Calculation & Costing: - Measurement System Food Costing The Cost of Sales Value Added Tax Food Control Computers & Food Control

5

Total 25


HM 404 FOOD PRODUCTION - DEVELOPMENT C (L, T, P) = 2(2, 0, 0)Unit Course Contents Hours

I

Production Mgt.: - Allocation of work, Duty Roaster Quality & Quantity Control Cors. content of different menus

5

II

Product development: - Testing New Recipes Developing New Recipes Food Trails

5

III

Function of Mgt.: - Planning Directing Organizing Co-ordinating Controlling Evaluating

5

IV

Personnel Mgt.: - Development & Policies Recruitment, Selections & Induction Employee Facilities & Benefits Training & Development

5

V

Bakery & Confectionary: -display of Edible and non Edible Salted dough Pastillage and gum paste Margarine Jelly logo & ice carving

5

Total 25

HM 405 FOOD & BEVERAGE SERVICE - SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)


I

Catering Establishments: - Hotel Hospitals Institutions Railways Transport Airlines Employee

5

II

F&B Ser. Outlets: - Restaurants Bars Pubs Discotheques Banquets Room Ser. Mise-en-place & Mise-en-scene

5

III

Ser. of Meals: - Breakfast Lunch Brunch High Tea Dinner

5

IV

Non-Alcoholic Beverages: - Types and Ser. of – Tea Coffee Soft Beverages (Aerated drink)

5

V Classification of Alcoholic Beverages: - Types

5


Definition Intro.

Total 25

HM 406 FOOD & BEVERAGE SERVICE –RESEARCH C (L, T, P) = 3 (2, 1, 0)


I

Fermented Beverages: - Types (Wine, Beer, Sake, Cider & Perry) Production Ser.

5

II

Fermented & Distilled Beverages: - Types (Whisky, Brandy, Gin, Rum & Vodka) Production Ser.

5

III

Fermented, Distilled and Compound Beverages: - Liqueurs Types & Description Production

5

IV

Mocktails & Cocktails: - Types of Mixing methods Types of Cocktails Types of Mocktails Making of Mocktails & Cocktails Garnishing

5

V

Bar Types Layout Parts of Bar Equipments Hierarchy

5

Total 25

HM 407 FOOD & BEVERAGE SERVICE - MANAGEMENT C (L, T, P) = 2 (2, 0, 0)


I

Menu Mgt.: - Menu merchandising-Menu Planning Types of Menus Pricing of Menu Menu as a Marketing tool Constraints of Menu Planning

5

II

Restaurant Mgt.: - Points to be consider for Ser. of Restaurant Manager’s Responsibility Mise-en-place & Mise-en-scene Restaurant sale At closing of the restaurant – duties and responsibilities of Manager.

5

III

Inventory Mgt.: - Importance, Objectives & Methods Levels and Techniques Monthly & Perpetual Inventory Pricing of Commodities

5

IV

Labour Mgt.: - Staffing Payroll Overtime Salaries & Wages

5

VBreak Even Analysis: -

Break even chart, P/V ratio, Contribution Marginal Cost, Graphs

5

Total 25


HM 408 FOOD & BEVERAGE SERVICE - PROJECT C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Beverage Mgt. (Cellar Mgt.): - Purchasing, Receiving, Storing & Issuing Production Control, Standard Recipe & SPS Bar Frauds Cellar Control

5

II

Sales Control: - Cash Control Machine Systems POS, Reports, Thefts Cash Mgt. (handling)

5

III

Budgetary Control: - Definition, Objectives Key factors Types of Budget Limitations of Budgetary Control

5

IV

Variance Analysis: - Standard Costing Cost Variances Material Variance, Labour Variance, Fixed Overhead Variance Sales Variance, Profit Variance

5

V

Mgt. Information System: - Reports Calculation of actual cost Different Food costs Revenue Reports Working Environment & System

5

Total 25

HM 409 ACCOMMODATION OPERATIONS - SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)Unit Course Contents Hours

IPlanning & Organizing the House Keeping Department: -

Layout of House Keeping Department Formats – Area Inventory List, Frequency Schedule, Performance & Productivity Standard.

5

II

Work Study Principles (Time & Motion Study in House Keeping Operations). Standard Operating Manuals – Job Procedures Work Schedules Calculating Staff Strength Planning Duty Posters, Team Work Housekeeping in Institutions other then Hotels

5

III

Contract Ser.: - Types of Contract Ser. Guidelines for Hiring Contract Ser. Advantages & Disadvantage of Contract Ser.

5

IV

Safety & Security: - Safety awareness & accident prevention Fire Safety & Fire Fighting Crime Prevention & Dealing with Emergency

5

V

Layout of Guest Rooms (Twin, Double & Suits): - Sizes of Room, Sizes of Furniture Furniture Arrangement Principles of Design Special features for Disabled

5

Total 25

HM 410 ACCOMMODATION OPERATIONS - RESEARCH C (L, T, P) = 3 (2, 1, 0)Unit Course Contents Hours

I Opening of New Hotel – Advance Housekeeping Planning in Steps. Maintenance – Types, Advantages and Refurbishing 5

II Beds & Bedding Soft furnishings – Curtains & Blinds Calculating fabrics for curtains and sofa

5

III Energy & water conservation in Housekeeping operations 5


IV Carpets – Types, Installation care & upkeep Application of lighting fixtures and floor types in Hotels 5

V Indoor Plants Abstract Flower Arrangements – Theme based Ikebana – Basic Styles

5

Total 25

HM 411 ACCOMMODATION OPERATIONS - MANAGEMENT C (L, T, P) = 2 (2, 0, 0)


I

Job Description & Job Specification of Housekeeping Personnel. Recruitment & Selection Training in Housekeeping Department Devising Training Programme for Housekeeping Staff.

5

II Classification of Fabrics. Planning & Designing of Uniforms for Various Departments. Linen Room Mgt. (Layout & Procedures)

5

III Laundry Mgt. (Layouts of Small & Large Laundries) Equipment & Laundry Agents. 5

IV Budget & Budgetary Control Planning Capital & Operation Budget Operating Budget – Controlling expenses

5

V Purchasing System – Methods of Buying Stock Records – Issue & Control Inventory level for Recycled & Non-recycled items.

5

Total 25

HM 412 ACCOMMODATION OPERATION- PROJECT C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

IApplication of Modern Planning Trends: -

Guest Rooms & Bathrooms (Layouts) Floor surfaces, Furniture and soft Furnishings

5

II

The Housekeeper & The Mgt. of her Department: - Cleanliness of Premises A comfortable & Safe environment for the guest A contribution of the profitability, reputation & smooth running of the establishment.

5

III First Aid Treatments for emergencies, Shock, Poisoning, Wounds & Hemorrhage. Artificial Respiration Methods 5

IV Use of Natural & manmade fabrics in Hotel Industry Types of weaves Finishes given to fabrics

5

V Waste Disposal in the Control of Pests Dry waste, liquid waste & kitchen wash disposal 5

Total 25HM 413 FRONT OFFICE OPERATION – SPECIALIZATION C (L, T, P) = 3 (2, 1, 0)


I

Managing Hospitality Delivery: - Mgt. Role Ser. Strategy Statement Developing Ser. Mgt. Programme Moments of Truth in Ser. Mgt. Employee By-In Concept Screening of employee who delivers the hospitality

5

IIEvaluating Ser. Mgt. Programme & Follow through Maintenance of Comprehensive Data of Guest: -

Self Check In, Self Check Out, Express Check-In and Check-Out Uniform Ser., levels of Ser. in Hotels & Automation of F.O. Mgt.

5

III Forecasting of Room availability Useful forecasting data Percentage of overstay & under stay

5


IV

Budgeting: - Forecasting of Room Revenue Estimating expenses Daily operation report, Occupancy ratio

5

VEvaluating of F.O. Ope.: -Total Quality Mgt. (TQM)Customer Relationship Mgt. (CRM)

5

Total 25

HM 414 FRONT OFFICE OPERATION - RESEARCH C (L, T, P) = 3 (2, 1, 0)Unit Course Contents Hours

ITourism Infrastructure: -

Importance of Tourism & Contribution to National, Social, Cultural and Economical growth Impact of National Events on Tourism

5

II Cultural heritage of India: - Religion, Fair, Festivals & Folk Dances 5

III F.O. Organizational Structure and Hierarchy in Large Hotel: - Job Description & Job Specification of F.O. Personnel 5

IV Establishing Room Rates: - Thumb Rule & Hubbart Formulae 5

V Mail/lost & Found. and left luggage handling by F.O. 5Total 25

HM 415 FRONT OFFICE OPERATION- MANAGEMENT C (L, T, P) = 2 (2, 0, 0)


I

Yield Mgt.: - Capacity Mgt. Measuring yield & using yield Mgt. Potential high & low demand tactics Yield Mgt. computer software system

5

IIHuman Resource Mgt.: -

Forecasting & assessing personnel needs Determining employees qualities – Formats

5

III Method of Recruitments Selection , Hiring Training & Motivation of Personnel (Promotions, Transfers, Increments etc.) 5

IV Night Auditing; - Importance and functions and process of Night Auditing 5

V Automation System of Night Auditing & Up date 5Total 25

HM 416 FRONT OFFICE OPERATION -PROJECT C (L, T, P) = 2 (2, 0, 0)

Unit Course Contents HoursI Hotel Sales: -

Internal/In Home Sales Promotion Selling Concept

5


Direct Sales – Travel Agents, Tour Operators, Internet, Direct mail, Personal Calls & Selling letters

IIRole of F.O. in Marketing & Sales: -

Planning a point of sales Set objectives

5

III Training Programs of a point of sale for F.O. 5

IV

Tourism Ser. & Operations: - Mode of Transports Travel agency’s Role & Function Informal and Subsidiary Ser. in Tourism

5

V Marginal & Contribution Pricing Inclusive & Non-Inclusive Rates 5

Total 25

HM 417 SALES & MARKETING C (L, T, P) = 2 (2, 0, 0)


I

Marketing: - Marketing in Hospitality industry Marketing Mgt. Philosophies Transaction, value and satisfaction in Hospitality Industry Mgt. for Ser. Business

Marketing environment: - Need and trend analysis & marketing effectiveness SWOT analysis for Hospitality Industry Challenges & environment analysis of Hotel Industry

5

II

Product: - Defining hospitality as a product Difference between goods & Ser. product Levels of product generic, expected, Augmented & Potential

5

III

Branding: - Basic concept Brand equity Brand decisions Branding Hotels, Airlines & Tours Related Ser.

5

IV

Pricing: - Concept & methodology Pricing considerations, Approaches & Strategy

Integrated marketing communication: - Effective communication plan Communication mix Direct marketing, Tele marketing & Advertising Sales, Promotion, PR & Publicity

5

V

Destination marketing: - Globalization concept Tourism marketing & Strategies National & International Destination Mgt.

5


Total 25

Reference Books:-1. Marketing Mgt. By: Philip Cotler2. Marketing Mgt. By: Rama Swami & Rama Kumari3. Marketing Mgt. By: S.A. Sherlelas4. Hospitality & Travel Marketing By: Alastais M. Monison

HM 418 INDUSTRIAL AND FOOD LAW C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Law relating to Hotel – Guest Relationship, Hotel and Lodging Rates Control: - Definition – Fair rate, Hotel and Lodging house, Manager of a Hotel, Owner of a lodging house,

Paying guest, Premises, Tenant and Tenement. Refusal of accommodation Eviction of a guest from hotel room Duties, rights and responsibilities of innkeeper towards6guest Innkeep6rs Lien

5

II

Food Legislation: The Prevention of Food Adulteration Act 1954: - Definition – adulterant, adulterated food, public analyst, central food laboratory The central committee for food standards Food inspectors and their powers and duties Procedure to be followed by food inspectors Report of public analyst Notification of food poisoning

5

III Industrial Acts: -1. Industrial Dispute Act 1947: -

Definitions – Industry, Industrial dispute, Layoff, Lockout, National tribunal, Retrenchment, Settlement

Authorities under the Act, their power and duties & Procedure2. Trade Union Act 1926: -

Scope Eligibility Fund Register Rights on the part of the employer and employee

3. Workmen’s Compensation Act 1984: - Nature and scope of the Act

5


Partial disablement, Total disablement Employer’s liability for disablement arising out of and in the Cors. of the employment

4. Industrial Employment Standing Order Act 1946: - Model Standing Order, Showcase Notice, Charge sheet Domestic enquiry, Discharge and dismissal

of employee

IVContract of Insurance: -

Nature & Principles of contract of insurance Reinsurance, double insurance Sabrogation and contribution

5

V

Essential Commodities Act 1955: - Main Provisions of the Act

Negotiable instrument Act 1881: - Credit instruments Cheques, Bill of exchanges, promissory notes, Travelers Cheques, Credit Cards

5


1. A Manual of Mercantile Law by M.C. Shukla2. Aspect of Labour Welfare and social security by Dr. A.N. Sharma3. Labour Laws of India by B.K. Chakraborthi4. The Industrial Law by P.L. Malik5. Mercantile Law including Industrial Law by S.R. Davar6. Indian Labour Laws Published by All India Mgt. Association by B.R.Seth

HM 419 FACILITY PLANNING C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Hotel Design: - Design Consideration

Attractive appearance Efficient plan Good location Suitable material Good workmanship Sound financing Competent Mgt.

Evaluation of accommodational needs thumb rules Ensuring that the hotel must combine the integrated function of housing feeding, entertainment, rentals,

Ser., maintenance and light manufactures

5

II

Facilities Planning: - The systematic layout planning pattern (SLP), Planning consideration. Flow process and flow diagram Procedure for determining space, ways of determining space requirement, space relationship Architectural consideration Difference between carpet area and plinth area Approximate operating areas in budget type / 5 star type hotel, approximate other operating areas per

guest room. Approximate water / electrical load requirement – estimation

5

III Star Classification of Hotel: - Criteria for star classification of Hotel 5

IV

Kitchen: - Equipment requirement for commercial kitchen Specification of different equipments Layout of commercial kitchen Planning of various supporting Ser.

5

V Project Mgt.: - 5


Network analysis Basic rules and procedure for network analysis CPM PERT Comparison of CPM and PERT Network crashing determining crash cost, normal cost Classroom exercise


1 Systematic layout planning by Richard Muther2 Food Ser. Planning : Layout and Equipment by Lendal H Motschevar3 Mgt. Operations and Resrch: N Satynarayana Lalitha Raman

HM 420 ENTREPRENEURSHIP DEVELOPMENT C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Introduction: - Definition & Structure Concepts, Theories & Classification Types of Entrepreneurship

5

II

Entrepreneurship: - Traits Qualities Entrepreneurial Environment Entrepreneurship motivations

5

III

Entrepreneurship Development in India: - History Support Objections Entrepreneurship Development & Training

5

IV

Business Idea/ plan: - Establishment of Entrepreneurship Sources of Ideas Processing Technical assistance Market Assistance Sickness of units &Remedial Assistance

5

V

Issues in Hospitality Industry: - Starting up a new venture scope Scope of fund Raising to start up a new venture Current technology

5

Total 25HM 421 INTRODUCTION TO TOURISM & TRAVEL C (L, T, P) = 2 (2, 0, 0)



I

Tourism Phenomenon Concept Definition Historical Evaluation Development

Transport Systems: - Air Transport Railways Road Sea and waterways, Indian and International examples

5

II

Travel Agencies: - History and Development of Travel Agencies Role and function. Indian and International examples

Tourism Organization and Associations: - Role and function of – Word tourism organization ASTA, UFTAA, PATA, IATA etc. Basic concept for International Tourism

5

III

Tourism Industry: - Major Minor components Types of tourism resources of sports, cultural, historical, nature based, sports.

Types of Tours: - Importance of tour operations Major national and international tour operators Importance and role of tourist guides

5

IV

Travel formalities and regulations: - Passports Functions, Types Issuing authority Procedure for obtaining passport etc. VISAS: functions, type, issuing authority Procedure for obtaining VISA Other travel legislations

5

V

Foreign Exchange: - Countries and currencies Procedure for obtaining foreign exchange counters Customs formalities Immigration etc.

5


1 Hotels for tourism development – Dr. Jagmohan Negi, Metropolitan2 Profile of Indian tourism – Shalinin Singh3 Tourism today – Ratandeep Singh4 Dynamics of tourism – Pushpinder S. Gill5 Intro.to tourism – Seth. P.N., Sterling6 Tourism, past, present and future – Bukhart7 Tourism principles and policies – A.K. Bhatia, Sterling8 Travel agents and tourism – Merrisen James9 Tourism and cultural heritage of India – Acharaya Ram10 Culture and art of India – Mukerjee. A11 International Tourism, Francois Vellas & Lionel Bickerel, Macmillan Business12 Tourism – The state of Art, edited by Seaton, Wood etc.- John Wiley


HM 422 HUMAN RESOURCE MANAGEMENT C (L, T, P) = 2 (2, 0, 0)Unit Course Contents Hours

I

Human Resource Development in Ser. Industry: - Objectives Intro. The Ser. Sector Importance and Role of HRD in the Ser. Sector Defined Goals of HRD HRD Philosophy HRD Interventions HRD in the Tourism Sector

Human Resource Information Systems: - Information; Some basic guidelines Human Resource Information at Micro Level Effective Human Resource Information System; Some Approaches Computer Applications in Human Resource Mgt.; An Overview

5

II

Training and Development: - Objectives Introduction Training & Development Specialist Planning the Strategies Organizing the programmes Budgeting Controlling

5

III

Gender and Other Related Issues in Tourism: - Objectives Introduction Position of Women in Tourism Managers Responsibilities What is Sexual Harassment? Code of conduct Conducting enquiry by the complaints committee Child Labour Human Rights and Consumer Protection

5

IV

Laws & Rules Governing Employee Benefits and Welfare: - Objectives Intro. The Concept of Fringe Benefits & Labour Welfare Objectives of Labour Welfare Statutory Welfare Provisions Voluntary Welfare Amenities Social Security; Concept & Evolution

5

V

Human Resource Audit: - Objectives Introduction Audit The Need & Purpose of Formal Human Resource Audit Scope of and Approach to Human Resource Audit Auditing Process: Essential Steps in Human Resource Audit

5

Total 25

HM 451 PRA. – FOOD PRODUCTION (Specialization & Management) C (L, T, P) = 3 (0, 0, 6)

Unit Course Contents HoursI Demonstration of basic characterizes items like pate, Terriens, Mousse etc. 14II Making of sizzlers & pickles, chutney & murrabs & Jams. 14III Popular Regional Cuisine 14IV Decorated cakes, Parfaits, Hot & Cold Desserts & Chocolate, Handling & Molding. 14V Demonstration of non-edible displays & calculation of nutritive value. 12


1 Catering Mgt. (Revised II Edition) – Mohini Sethi & Surjeet Malhon2 Principles in Catering – Fredictt3 Professional Chef – Seierschnid & Ferndez4 Principles of Catering – Jhon F. Nicolas5 Modern Cookery II Edition6 Pra. Cooking Thai & Chinese – Star Fire7 Italian Cuisine – Honos Verlag8 Theory of Catering – K. Arora9 Theory of Catering – Kinon Cesarani10 Encyclopedia of Indian Cookery by Hussain & Frendez


HM 452 PRA. – FOOD PRODUCTION (RESEARCH & DEVELOPMENT) C (L, T, P) = 3 (0, 0, 6)Unit Course Contents Hours

I Demonstration & Making of ethnic cookery: - Tandoori, Dum Pukht Cooking. 14II Demonstration & Making of Indian Sweet. 14III Festive Cooking 14IV Demonstration & Making of Indian & Continental Snacks with accompaniments. 14V Barbecue Cooking 12


a. Catering Mgt. (Revised II Edition) – Mohini Sethi & Surjeet Malhonb. Principles in Catering – Fredicttc. Professional Chef – Seierschnid & Ferndezd. Principles of Catering – Jhon F. Nicolase. Modern Cookery II Editionf. Pra. Cooking Thai & Chinese – Star Fireg. Italian Cuisine – Honos Verlagh. Theory of Catering – K. Arorai. Theory of Catering – Kinon Cesaranij. Encyclopedia of Indian Cookery by Hussain & Frendez

HM 453 PRA. – FOOD & BEVERAGE SERVICE (Specialization & Management) C (L, T, P) =3 (0, 0, 6)Unit Course Contents Hours

IDifferent types of Set-up: -

Tray and Trolley set-up for Breakfast, Lunch & Dinner Room Ser. Tray-Trolley Set-up

14

II

Phone Handling: - While taking an order While taking reservation in restaurant & banquets Napkin folding

14

III Ser. of Non-Alcoholic Beverage like Tea, Coffee & Aerated Beverage 14IV Preparation and set-up of the Restaurant with Mise-en-place & Mise-en-scene 14

V Guest handling techniques Crumbing Standard procedure for clearance of table

12

Total 68Reference Books:- F&B Mgt. – Sudhir Andrews F&B Mgt. – Jag Mohan Negi Financial Mgt. – I.M. Pandey F&B Ser. – Lilicrap & Cousins F&B Ser. – Vijay Dhawan F&B Ser. – Sudhir Andrews F&B Ser. – Lilicrap & Cousins

HM 454 PRA. FOOD & BEVERAGE SERVICE (RESEARCH & PROJECT) C (L, T, P) = 3 (0, 0, 6)Unit Course Contents Hours

I

Ser. of Wines: - White Wine Red Wine Port Wine

14

IISer. of Spirits: -

Whiskey Liqueurs

14

III Ser. of Mocktails & Cocktails 14

IV Ser. from the Bar Counter: - Guest handling techniques at Bar Counter 14

V

Specialized Ser.: - Flambé Gueridon Pre-plated Theme Parties

12

Total 68Reference Books:- Beverage Mgt. – Michael M. Coltman F&B Ser. – Lilicrap & Cousins F&B Ser. – Vijay Dhawan F&B Mgt. – Jagmohan Negi F&B Mgt. – Sudhir Andrews


HM 455 PRA. –ACCOMMODATION OPERATIONS (SPECIALIZATION & MANAGEMENT)

C (L, T, P) = 3 (0, 0, 6)


I Team work: -Cleaning & Servicing of Guest Room as per standards of 5 Star Hotels. Use of check list & formats. 14

II Layout of Guest Rooms (Twin, Double, Suite & Duplex) 14III Theme Decoration of Public Areas 14IV Flower Arrangement for Public Areas (Various Styles) 14V First Aid Kit - Roller & Triangular Bandages 12


1. The Profession Housekeeper – Tucker Schneider, VNR2. Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lennox, ELBS3. Accommodation & Cleaning Ser. Vol. I & II – David Allen, Hutchinson4. Housekeeping Mgt. Vol. V A.H.L.A.

HM 456 PRA. – ACCOMMODATION OPERATIONS (RESEARCH & PROJECT) C (L, T, P) = 3 (0, 0, 6)


I Planning of Refurnishing of Guest Room Suggesting Colour Scheme of Room. 14

II Preparing Three Dimensional Views of Room Set-ups with Colour Scheme. 14

III Colour Scheme – Theme Decoration for Guest Room. 14

IV Flower Arrangements as per Theme Decorations. 14

V Laundry & Linen Room Operation. 12


1. The Profession Housekeeper – Tucker Schneider, VNR2. Hotel, Hostel & Hospital Housekeeping – Joan C. Branson & Margaret Lennox, ELBS3. Accommodation & Cleaning Ser. Vol. I & II – David Allen, Hutchinson4. Housekeeping Mgt. Vol. V A.H.L.A.

HM 457 PRA. – FRONT OFFICE OPERATION (SPECIALIZATION & MANAGEMENT)C (L, T, P) = 3 (0, 0, 6)

Unit Course Contents Hours I Revision of previous (VI) Semester 14

II Foreign currency & Credit Card handling 14III Dealing with group arrival & departures 14IV Planning of Itinerary (Domestic & International) 14V Handling of Guest Complaints, Enquiries & Requests 12

Total 68

HM 458 PRA. – FRONT OFFICE OPERATION (RESEARCH & PROJECT) C (L, T, P) = 3 (0, 0, 6)


I Application of Previous Pra. of all semester 14

II V.I.P. handling, Dealing with over booking 14

III Forecasting of Room availability 14

IV Handling emergency situations 14

V Role plays & case studies 12

Total 68


HM 459 PRA. - MANAGEMENT INFORMATION SYSTEM C (L, T, P) = 1 (0, 0, 1)


I

An Mgt. Information System Perspective: - Objectives Introduction Mgt. Information Systems Status of MIS in Organization Framework for understanding MIS

3

II

Mgt. of Information Resources & Control System: - Objectives Introduction Information, Organization and the System view Concept, Structure and MIS Growth Strategic Planning for MIS Role of MIS at Various Mgt. Levels Desirable Characteristics of MIS Information Requirements, Analysis & Critical success Factor (CSF) Method

3

III

Generation of Information: Modes & Forms Objectives Introduction Information: -

Needs & Concept Differentiation from data, Knowledge, Intelligence etc. Information & Communication Characteristics of Information

Generation of Information Modes of Information Generation Forms of Information

3

IV

Information Technologies and Tourism: - Objectives Introduction Travel Ser. and Computers Tour Ser. and Computers Hotel Ser. and Computers Media: An Information Tool of Tourism Internet: Key to Future Tourism

3

V

Information Needs and its Economics: - Objectives Introduction Growing Need for Information Information Classification Information From Data: -

Data life cycle Data processing method

Information Economics: - Cost of Information Value of Information Bias and Error Value of Perfect Information

3

Total 15

HM 460 DISSERTATION C (L, T, P) = 1 (0, 0, 1)

Note – The Dissertation will be submitted as per the Specialization option.


HS 111 EMPLOYABILITY SKILLS-I C (L, T, P) = 3 (3, 0, 0)

UnitUnit Course Contents Hours

I

1. Personality Development :-Personality Profile: - Personality and self-concept Elements of Personality Determinants of Personality Causes of Deranged Personality Personality Analysis

5

II

Personality Enrichment & Stress Mgt.: - Grooming Personal hygiene

Social and Business and dining Etiquettes Body Language-use and misuse Art of good Conversation Art of intelligent Listening Meaning Purpose Techniques

5

III

2. Hospitality English : - Communication & Listening on the Job: - Need purpose Nature Models Barriers to Communication overcoming the barriers Definition levels and types of the listening Listening barriers Guidelines for effective listening Listening computerization and note taking

5

IV

Effective Speaking: - Restaurant and Hotel English Polite and effective enquiries and responses addressing a group Essential qualities of a good speaker Audience analysis Defining the purpose of a speech Organizing the ideas Delivering the speech

5

V

3. French :- Intro.to the Languages, Self Intro.& Names: - Letters of alphabets and their pronunciation Distinction between vowels and consonant word and the use of different accent Presenting and introducing another person Greetings how to greet and reply to a greeting Conversation at the reception of a Hotel Conversation in the Restaurant Professions Countries and nationalities Fruits and vegetables Numbers and Gender of nouns and Adjectives

5


1. You Can win – Shiv Khera2. 8 Habits – Stephen’s Covey 3. I am OK You are OK – Thomas A. Harris4. How to Succed at Interviews – Sudhir Andrews


HS 112 EMPLOYABILITY SKILLS-II C (L, T, P) = 3 (3, 0, 0)Uni


I

1. Personality DevelopmentPersonality Development Strategies: -

Communication Skills Presentation Skills Public Speaking Extempore Speaking Importance and art of –small talk- before serious business

5

II

Interpersonal Skills, Group Discussion & Telephone conversation: - Dealing with seniors, Colleagues, juniors, Customers, Suppliers, Contract Workers, Owners etc. at

work place Team behaviour, How a effectively conduct yourself during GD, Do’s and don’ts, Clarity of thoughts

and its expression Thumb rules, Voice modulation, Tone, Do’s & don’ts, Manners and accent

5

III

2. CommunicationNon-verbal communication: -

Definition, its importance, its inevitability Kinesics: body movements, facial expression. Posture, eye-contact etc. Protemies: The communicative use of space. Paralanguage: Vocal Behaviour and its impact on verbal communication. Communicative use of artifacts – furniture, plants, colours architects etc.

5

IV

Speech improvement & Using the Telephone: - Pronunciation, stress accent importance of speech in hotels, common phonetic difficulties,

Connective drills, exercises, Intro.to frequently used foreign sounds. The nature of telephone activity in the Hotel Industry. Three need for developing telephone skills.

5

V

3. French Numerical from 1 to 100, Time of the Day, Members of the family Hotel and Kitchen Personnel: -

French terms and duties involved Various terms in kitchen procedure and the utensil used, Basic recipes International Terminology

5

Total 25

Reference Books:-1. You Can win – Shiv Khera2. 8 Habits – Stephen’s Covey 3. I am OK You are OK – Thomas A. Harris4. How to Succed at Interviews – Sudhir Andrews


HS 211 Employability Skills C (L, T, P) = 3 (3, 0, 0)Uni

t Cors. Contents Hours

I

Listening Skills :- Types of Listening (Theory & Definition) Tips for effective listening Listening to talks & presentation Listening to announcement (Transit & In Transit) Listening skills (How to improve listening skills)

5

II

Telephonic Skills: - Basic of Telephonic Conversation (Teleconference Handling) How to Handle Calls ( Telephone Manners ) Leaving a message Basic Etiquettes Listening for Tone/ Mood & Attitude of the caller

5

III

Writing Skills : - Standard Business Letters Report writing Email drafting & ethics Preparing agenda & writing minutes of meeting Case writing & Documentation

5

IV

Career Skills: - Applying for Job’ Cover Letter Resume & Effective profiling Interview Group Discussion

5

V

Soft Skills:- Empathy Interpersonal & Intrapersonal skills Problem solving Reflecting thinking Critical Thinking Negotiation skills

5

Total 25

Reference Book:1. Effective Telephone Skills: Thomas. J Farrell2. Ace of Soft Skills: Gopalaswamy Ramesh, Mahadevan Ramesh3. Writing tools: Roy Peter4. Effective Listening Skills: Dennis Kratz


HS 212 EMPLOYABILITY SKILLS-IV C (L, T, P) = 3 (3, 0, 0)Uni


I

Attitude :- Concept Significance Factor affecting attitude Positive & Negative Pros & Cons

5

II

Motivation: - Definition & Its Importance Theories (Maslow’s Need Theory & HERZBERG'S Theory) Motivational Factors How you Motivate yourself & others Advantages

5

III

Leadership Qualities : - Definition & Concepts Types of leader Leadership qualities Difference between managers & leaders Leadership traits, styles, attributes & principles

5

IV

Goals & Objectives: - Definition Types of goals & objectives Importance of goals Difference between goals & objectives Do’s & Don’ts

5

V

Performance Management:- Definition How to improve performance Conducting performance review Providing feedback Identify source or Poor performance

5

Total 25

Reference Book:1. The Power of Positive Thinking: Norman Vincent Peale2. Motivation: Theory, Research, and Applications: L. Petri, John M. Govern3. Performance Management: Robert Bacal4. Transformational Leadership:Gary Vurnum5. Goals and Objectives: Gary Vurnum


HS 312 EMPLOYABILITY SKILLS -VI C (L, T, P) = 3 (3, 0, 0)Uni


I

Presentation skills :- Introduction Objectives Use humor to advantage Handling Audience Manage time

5

II

Stress Management: - Definition Level of stress Sign & symptoms of stress EUSTRESS & DISTRESS Handling stress

5

III

Effective Writing: - Prescriptive grammar, Editing, Spelling & Vocabulary Types of written communication Organizing your thoughts Tone Structuring paragraph & sentences

5

IV

Time Management:- Concept of time management Objectives & Principles Benefits of time management Obstacles to effective time management How to use your waiting time

5

V

Conflict Management:- Meaning Sources & types of conflict Causes & effect of conflict Blake and Mouton’s Conflict Grid Tips to manage conflict

5

Total 25Reference Book:Effective Time Management: John AdairResolving Everyday Conflict: Kevin Johnson, Ken SandeThe Stress Management Handbook: Lori A. Leyden-RubensteinEffective Presentation Skills: Steve MandelOn Writing: Stephen King


HS 411 EMPLOYABILITY SKILLS - VII C (L, T, P) = 3 (3, 0, 0)Uni


I

Behavior Introduction Decision Making Dealing with embarrassment Self Management Theory X & Y

5

II

Emotional Intelligence Introduction Branches of Emotional intelligence Five domains Aspects How to reduce stress & panic Measurement & Traits

5

III

Body language Introduction & Importance Gestures Table Etiquettes & Manners Hand shake Reading of Body Language (Head to Toes)

5

IV

Working Culture Ethics for work place Safe Environment Creating an open culture Cross culture training Tools for enhance working culture

5

V

Public Relation Management Introduction & Scope Methods & Tools Public Speaking Networking Answering a complaint

5

Total 25

Organizations: behavior, structure, processes: McGraw HilSafety & Health at work: ILO-CISPublic Relation Management: Carter McNamaraThe Definitive Book of Body Language: Allan Pease


HS 412 EMPLOYABILITY SKILLS-VIII C (L, T, P) = 3 (3, 0, 0)Uni


I

Interview Introduction Types of interview Skills & Techniques 50 common interview question Practical (Demo)

5

II

Art of Salesmanship Showmanship Aspects of salesmanship Snowball effect & Types of customer Up-selling & suggestive selling Practical (Demo)

5

III

MICE Meetings Incentive Conference Events Importance of MICE in global market

5

IV

Critical Thinking Introduction Objectives PERT & CPM Handling situation Practical

5

V

SWOT Analysis Strength Weakness Opportunity Threats Importance of SWOT

5

Total 25Reference Book:Critical Thinking: Richard PaulThe Interview Rehearsal Book: Deb GottesmanMarketing Management: Philip Kotler


ES102 ENVIRONMENTAL STUDIES C (L, T, P) = 2 (2, 0, 0)Unit

sContents of the Course Hours

I Man & Environment: Definition of Environment & its various components. Ecosystem concepts. Dependence of Man on nature for its various various needs. Human population growth & its impacts on environment. Environment & human health. Environmental concerns including climate change, Global warming, Acid Rain, Ozone layer Depletion etc. Environmental ethics. Traditional ways of utilising various components of environment. Sustainable developments.

6

II Natural Resources: Forest resources, Mining , Dams & their effects on forests & tribal people. Water resources-over utilization of water, floods, droughts and conflicts over water resources. Mineral Resources- Use of various minerals for Human welfare & environmental effects of mining. Food resources -World food problem. Impacts of changing Agriculture practices on Environment. Energy Resources-Renewable and non renewable energy Resources & exploration of alternative energy sources. Land Resources- land degradation, soil erosion, desertification & soil contamination.

6

III Ecosystems: Structure & function, energy flow, food chains, food webs, Ecological pyramids. Basics of forest grasslands, desert & aquatic ecosystem (Ponds, Streams, Lakes, Rivers, Oceans & Estuaries)

6

IV Biological Diversity: Genetic, species & ecosystem diversity, Values of Biodiversity, Global, National & Local Biodiversity. Hot-spots of Biodiversity, threat to biodiversity. Endangered & endemic species of India. Conservation of biodiversity in situ & ex-situ

6

V Environment pollution: Causes, effects & control of- Air pollution, Water pollution, Soil pollution, Noise Pollution, Thermal pollution & Nuclear Hazards. Solid wastes & their Management. Disaster Management-Flood, Drought, Earthquake, Land slides etc.

6

Total 30References1. Agarwal KC, 2001. Environmental Biology, Nidi Publishers Ltd. Bikaner.2. Bharucha Erach, 2003. The Biodiversity of India, Mapin Publishing Pvt. Ltd, Ahmedabad – 380013, India. Email: [email protected]. Brunner RC, 1989, Hazardous Waste Incineration, McGraw Hill Inc. 480pgs.4. Clark RS, Marine Pollution, Clanderson Press, Oxofrd (TB).5. Cunningham WP, Cooper TH, Gorhani E & Hepworth MT, 2001. Environmental Encyclopaedia, Jaico Publishing House, Mumbai, 1196pgs.6. De AK, Environmental Chemistry, Wiley Eastern Ltd.7. Down to Earth, Center for Science and Environment (R)8. Gleick HP, 1993. Water in Crisis, Pacific Institute for Studies in Development, Environment and Security. Stockholm

Environmental Institute, Oxford University Press, 473pgs.9. Hawkins RE, Encyclopedia of Indian Natural History, Bombay Natural History Society, Bombay (R)10. Heywood VH, and Watson RT, 1995. global Biodiversity Assessment. Cambridge University Press 1140pgs.11. Jadhav H and Bhosale VM, 1995. Environmental Protection and Laws. Himalaya Publishing House, Delhi 284pgs.12. Mckinney ML and Schoch RM, 1996. Environmental Science Systems and Solutions. Web enhanced edition, 639pgs.13. Mhaskar AK, Matter Hazardous, Techno-Science Publications (TB)14. Miller TG, Jr. Environmental Science, Wadsworth Publishing CO. (TB)15. Odum EP, 1971. Fundamentals of Ecology. WB Saunders Co. USA, 574pgs


2014.doc · Web viewMethods of cooking egg 5 IV Breakfast: - International and Indian breakfast...

Documents

Transcript of 2014.doc · Web viewMethods of cooking egg 5 IV Breakfast: - International and Indian breakfast...