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  • INTER DISCIPLINARY COURSE - HOSPITALITY SERVICE MARKETING

    COURSE OBJECTIVE

    To enable the learners, pursuing Business administration and Hotel management, to understandthe nature of services, with special focus on hospitality services and provide them with theknowledge on marketing hospitality services.

    INTER DISCIPLINARY COURSE - HOSPITALITY SERVICE MARKETING

    COURSE OBJECTIVE :

    To enable the learners, pursuing Business administration and Hotel management, to understand

    the nature of services, with special focus on hospitality services and provide them with the

    knowledge on marketing hospitality services.

    COURSE OUTCOMES AND ITS COMPETENCY LEVEL :

    CO-1 : The students will understand the nature of services .(K2)CO-2 : They will understand about hospitality services, its various classification and

    specialty.(K1,K2,K3)

    CO-3 : The knowledge on marketing , its need and importance, (K2,K3)

    CO-4 : Will understand the various kinds of food service, accommodation, franchising and fastfood operations(K1,K2,K3)

    CO-5 : Will acquire the confidence to run a franchisee or stand alone food & beverage

    outlet.(K2,K3)

    MAPPING WITH PROGAMME OUTCOMES

    PO1 PO2 PO3 PO4

    CO1 X X

    CO2 X X X X

    CO3 X X

    CO4 X X

    CO5 X X X X

    UNIT I

    Services Introduction meaning characteristics of services; Types of services Models inservices marketing Service marketing system Services in global perspective Servicesstrategy and organizing for global marketing Service quality Key decisions in global servicesmarketing

    UNIT II

  • Services marketing mix Developing the product Service strategy Services distributions Promoting Services - Role of communication in service marketing Delivery in services Role oftechnology in service marketing Current trends on services marketing in India.

    UNIT III

    The world of Hospitality - The nature of Hospitality Advantages and disadvantages of Hospitality Functional areas in Hospitality Operations economic and other impacts of hospitality Communication types future trends in hospitality marketing.

    UNIT IV

    The food service Industry The growth and development of food service Food service in India_ Accommodation facilities in star classified hotels Franchising developments in Food service Fast food fads McDonalds, KFC, Pizza hut - consistency in service standards.

    UNIT V

    Hotel Marketing Users of Hotel services Market segmentation for hotels Online reservationfor hotels Promotional strategies for rooms and Food & Beverages Guest handling futuremarketing trends in India.

    Suggested Readings:1) Rampal and Gupta -Services marketing Sultan Chand2) Bhattacharjee - Services Marketing Excel Publishers3) Zeithaml - Services Marketing (Tata McGraw Hill, 3rd edition) 19994) Human Resource management for Hospitality Services Alistair L Goldsmith5) Services Marketing Managing Tourism and Hospitality Services; Theory and International

    Applications B. Prideaux, G.Moscardo, E Laws.6) Services Management: An insight into Hospitality industry Vinnie Jauhari and Kamalesh

    Mishra7) Services Marketing S.M.Jha

  • B.Sc. Hotel Management & Catering Science 2015-18 Batch

    Department of hotel management & Catering Science Page 1 of 34

    SEMESTER - I CORE PAPER IFOOD PRODUCTION I

    Subject Code: MaxMarks:INT/ESE:20/55

    UNIT IAims and Objectives of cooking food.Classification of cooking material and their usesa. Foundation Ingredients - Meaning, action of heat on carbohydrates, fats, Proteins ,

    minerals and vitaminsb. Fats & oils- meaning and examples of fats & oils. Hydrogenation of oils, uses of fats &oils,

    quality for shortenings, commonly used fats and oils, their sources and uses.c. Raising agents- functions of raising agents, Types of raising agents and their usesd. Eggs- uses of egg in cooking, characteristics of fresh eggs, deterioration of eggs,storage of

    eggs.e. Salt- usesf. Liquid- Water , stock, milk, fruit juices, etc- uses of liquid.g. Flavoring and seasoning agents- uses and examplesh. Sweetening agents- uses and examplesi. Thickening agents- used in Indian & continental cuisine

    UNIT IIWeighing & Measuring: Conversions of weights and volumes.Preparation of ingredients with examples: Mis-en-place; terminologies used in vegetablecutting (Julienne, Brunoise, Macedoine, Jardiniere, Paysanne), grating , grinding,mashing, sieving, milling, steeping, centrifugation, emulsification, evaporation,homogenization.Methods of mixing foodTexture

    UNIT IIIKitchen attire, Rules & regulations to be followed in kitchen.Kitchen organization, duties and responsibilities of kitchen staffLayout of 5 star hotels kitchen.Equipments used in kitchen- classification, uses & maintenance

    UNIT IVTransference of heat to food by conduction, convection and radiation.Methods of cooking food: advantages & disadvantages and terms associated with boiling, poaching, braising, steaming, baking, roasting, grilling, frying, paper bags, micro wave,pot roasting- explanation with examples.Cooking fuels- uses and advantages of different cooking fuels

  • B.Sc. Hotel Management & Catering Science 2015-18 Batch

    Department of hotel management & Catering Science Page 2 of 34

    UNIT V

    Basic Food commodities IBasic Indian Masalas : Garam masala, Pulao masala, biriyani masala, sambar powder,rasam powder, chaat masala,Basic Indian Gravies : red, green, white, brown and yellow gravies, - Recipe for one

    literPulses : Pulses used in Indian cookingFruits : classification with examplesVegetables : Classification of vegetables, Pigments, action of heat on

    Pigments, Role of vegetables in diet.

    Reference Text:

    1. Modern Cookery: Vol I : Thangam Philip2. Theory of Catering : Kinton & Ceserani3. Practical Cookery : Kinton & Ceserani4. Basic Cookery : Martland & Welsby

    SEMESTER I CORE PAPER IIFOOD & BEVERAGE SERVICE - I

    Subject Code: Max marks INT/ESE: 20/55

  • B.Sc. Hotel Management & Catering Science 2015-18 Batch

    Department of hotel management & Catering Science Page 3 of 34

    Objective:The students should be able to learn the basics of food & beverage service department

    and its functioning, and types of menu.

    UNIT IIntroduction to Catering- different types of catering establishments. Partners of the HotelIndustry. Scope for caterers in the industry, relationship of catering industry with theother industries. Status of a waiter/ waitresses in the catering industry.

    Attributes of a waiter, personal hygiene, punctuality, personality, attitude towards guests,appearance, salesmanship, sense of urgency.

    UNIT IIDifferent types of catering establishment: Types of restaurant-Overview and keycharacteristics of coffee shops, Continental restaurant, Specialty restaurant, Pubs, Nightclubs, Disco, Snack and milk bar

    Staff organization- The principle staff of different types of restaurants. Duties andresponsibilities of restaurant staffs.

    UNIT IIIAncillary departments: Pantry, still room, silver room, wash up and hot plate.Restaurant service : Mise en place, Mise en scene, points to be remembered while layinga table. Dos and donts in a restaurant. Dummy waiter and its uses during service.

    UNIT IVDifferent types of menu: Origin of menu, table dhote, a la carte menu, French classicalmenu, planning of simple menus; food and their usual accompaniments

    UNIT VStyles of Presenting PotatoesCheese Types and characteristics of English and European cheese, cover and itsaccompaniments.Savoury types, example for each type, cover laying and its accompaniments.Ice-creams categories of ice-creams Sundae, parfait, biscuits, bombes and its coverSweets Meaning of bavoroise, mousse, flan, souffl, ,custard, jellies, fools. Coverlaying, styles of presenting sweets.Dessert Fruits and nuts cover and accompaniments.

    REFERENCE TEXT :

  • B.Sc. Hotel Management & Catering Science 2015-18 Batch

    Department of hotel management & Catering Science Page 4 of 34

    1. The Waiter John Fuller & A.J.Curie Hutchinson2. Modern Restaurant service, A manual for students and practitioners John Fuller &

    Hutchinson3. Food and Beverage service- Dennis.R. Lillicrap & John.A.Cousins- ELBS4. Food and Beverage service Training manual Sudhir Andrews Tata Mc Graw- Hill.5. Food & Beverage service R.Singaravelavan - OUP

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  • B.Sc. Hotel Management & Catering Science 2015-18 Batch

    Department of hotel management & Catering Science Page 5 of 34

    SEMESTER I &II CORE PRACTICALS IFOOD PRODUCTION PRACTICAL I

    Subject Code: Max marks: INT/ESE: 40/60

    Objective:To impart knowledge on the various basic kitchen equipments, ingredients used

    and various basic Indian recipe

    I. Identification of Kitchen Utensils and EquipmentsII. Identification of Basic Cereals, Pulses, Herbs, Spices and Flavoring agents.III. Demonstration

    a. Cuts of Vegetablesb. Basic Indian gravies (Red, Green, white, brown and yellow)c. Stock- white and brownd. Basic mother sauces- Bchamel, Velout, Espagnol, Tomato, Hollandaise

    and MayonnaiseIV. Jointing of PoultryV. Cuts of FishVI. 20 sets of Recipes of various Indian cuisine- each recipe containing 5 dishes each

    in the following order

    i) Indian Bread/ Rice/ Pulaos/ Biriyaniii) Egg/ Fish/ Meat- chicken/muttoniii) Vegetable Preparation- Gravy/ dryiv) Raithas/ cuchumberv) Indian sweets- Hot/ cold

  • B.Sc. Hotel Management & Catering Science 2015-18 Batch