HOSPITALITY SERVICE MARKETING - · PDF fileIntroduction to Catering- different types of...

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.


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 fast

food 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 – McDonald’s, 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 hotel’s 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



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



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. Do’s and dont’s in a restaurant. Dummy waiter and its uses during service.

UNIT IVDifferent types of menu: Origin of menu, table d’hote, 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, soufflé, ,custard, jellies, fools. Coverlaying, styles of presenting sweets.Dessert – Fruits and nuts – cover and accompaniments.

REFERENCE TEXT :



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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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- Béchamel, Velouté, Espagnolé, 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



SEMESTER – I & II CORE PRACTICALS IIFOOD& BEVERAGE SERVICE PRACTICAL– I


Objective:

To impart knowledge about basic mis-en-place, compilation of French classical menusand service of food and non-alcoholic beverages

1. Appraising and drawing of cutlery, crockery, glassware and miscellaneousequipments

2. Serviette folds3. Laying and relaying of table cloths4. Cleaning and polishing/wiping of cutlery, crockery and glassware5. Carrying a light tray6. Carrying a heavy tray7. Carrying glasses8. Handling glasses9. Manipulating service spoon and fork10. Service of water11. Arrangement of side board12. Table D’hôte cover laying13. A la Carte cover laying14. Practice of simple menu compilations15. Receiving the guest, presenting the menu card, taking orders16. Service of Hors-d’oeuvres17. Service of Soup18. Service of main course19. Service of salads20. Service of sweets21. Service of cheese22. Service of non-alcoholic drinks23. Continental breakfast cover and tray setup24. English breakfast cover and tray setup25. Taking orders through telephone for room service26. Changing ash tray during service27. Presenting the bill.



SEMESTER - I ALLIED PAPER –IHOUSE KEEPING MANAGEMENT – I

Subject Code: Max marks: INT/ESE: 20/55Objective:The students are taught the basic functioning of the House Keeping Department and thevarious fibres and fabrics used in the hotel Industry

Unit – IThe House Keeping DepartmentImportance of House Keeping Department – ResponsibilitiesOrganizational Structure of House Keeping Department in a Small, Medium and LargeHotelDuties and Responsibilities of HK Personnel – Ex. House keeper, Floor Supervisors,Laundry Manager, Linen room supervisor, Guest room attendants.Attributes of House Keeping PersonnelCoordination with other departments

Unit – IIHouse Keeping InventoriesCleaning Equipments – Manual and MechanicalCleaning Agents – An Overview of Water, Detergent, Abrasives, Reagents, OrganicSolvent and Toilet cleaner

Unit – IIIHotel GuestroomImportance of Guest room to a guestTypes of Guest room. – Guest room status – Guest floor rulesPests – types and its control

Unit – IVGuest room cleaningTypes of SoilManual methods of cleaning – Overview of Sweeping, dusting, dampdusting, mopingMachanized methods of cleaning – Overview of suction cleaning, polishing andscrubbingFrequency of Cleaning

Unit – VPublic area cleaningEntrance – Lobies – Front desk – Elevators – staircases – guest corridors – publicrestaurant – Banquet halls – swimming pool and changing roomsREFERENCE TEXT:

House Keeping Operations Raghubalan, OUPHotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLSHouse keeping Supervisor Sudhir Andrews, TMH



SEMESTER – I & II ALLIED PRACTICAL IHOUSE KEEPING MANAGEMENT PRACTICAL


Objective:

To impart knowledge on bed making, Flower arrangement, cleaning of various surfacesand polishing of silver ware and brassware.

1. Identification of cleaning equipment- selection, use, mechanism, care and

maintenance

2. Identification of cleaning agents- classification, use and care

3. Care & cleaning of various surfaces/ finishes

Metals (Silver, Steel, Copper, Brass)

Glass

Ceramics

Wood

Stone

4. Polishing (metal, wood, etc)

5. Bed making- evening service

6. Laundry- basic principles of laundry, stain removal

7. Room inspection

8. Flower arrangement

9. Guest room layout drawing

10. Duty rota preparation for house keeping department.



SEMESTER - II CORE PAPER – IIIFOOD PRODUCTION– II

Subject Code: Maxmarks:INT/ESE: 20/55Objective:The students should be able to learn the various basic sauces, stocks and method ofpreparation of Food Production and the techniques involved in cookery.

UNIT IStocks : Meaning, Uses and types of stocks, Points observed wile making stocks, Recipesfor preparing 1litre of white, brown and fish stock.Glazes: Meaning and usesRoux : meaning, types of rouxSauces: Meaning, qualities of a good sauce, Classification of sauces-Recipe for preparing½ liter Bechamel, Veloute, and Espagnole sauce – Derivatives of Mothersauces.Miscellaneous sauces- recipes for Horse radish sauce, mint sauces, bread sauce,cranberry sauce, Cumberland sauce, curry sauce, roast gravy, and Juslie.UNIT IIHors d’ oeuvre: Meaning, types – single & Hors d’ oeuvre varies. Egs for each type(nameonly)Salads- types of Salads- Parts of salad- salad dressings. Recipes for salad dressings.Sandwiches: Types of bread used, spreads & filling used, Points observed while makingsandwiches. Storage of sandwiches. Different types of s/w.UNIT IIISoups: Classification of soups- Description of various thick soups with examples, tenstyles of consommé and their garnishes, recipe for any three.Eggs – Basic recipes of egg preparations- Boiled egg – styles, Poached egg – basicrecipe, styles,(any two with recipe) , Omelette & its styles (any 3), Scrambled egg and itsstyles (any 3), Stuffed eggs (any 2) Fried eggs and its styles.Pasta : Production, cooking of Pasta, types of Pasta. Description for spaghetti,fettuccini, macaroni, ravioli, cannelloni, lasagne, tagliatelli, and PenneUNIT IVFish: Classification with egs: selection & cuts of fish, cooking of fish – 3 styles each ofpoached and fried fish with recipe.Poultry: Selection of poultry, classification based on size, use of each type.Butchery: Selection, cuts, size, & uses of lamb, mutton, beef, veal & pork.Bacon, Ham, Gammon- meaning, names of popular ham.Description of beef steaks. Degrees of cooking steaksUNIT VBasic Food commodities IICream : Types, description and their usesYoghurt : TypesCottage cheese : Production with two recipesNuts : Names of nuts commonly used in cookingHerbs : Uses of herbsSpices & condiments : Uses of different spices and condiments namesColoring & flavoring : Types & Names



SEMESTER - II CORE PAPER – IVFOOD & BEVERAGE SERVICE – II

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

Objective:To impart knowledge about the various specialized service techniques, various nonalcoholic beverages, and basic sales control system.

UNIT IBreakfast:- types, menu for each type. Cover laying for continental and English breakfast.Outdoor catering: Meaning, preliminary survey of the place and comfort of party, hiringof service personnel, making a list of service equipment required, setting up counters andallotting stations.UNIT IITypes of service; different styles of service, factors influencing each type, advantages anddisadvantages, styles of service often implemented these days.Floor/Room service: Meaning, Full and Partial room service, Order taking procedures:In-person, telephone and door hangers. Breakfast service in room, tray set up, facilities inroom.Lounge Service: Meaning, Organization of Lounge service.UNIT IIIClassification of beverages: Tea, coffee – history, processing, varieties, methods ofpreparation. Preparation, styles and service procedures of common non-alcoholicbeverages - milk based drinks. Juice, squash, aerated waters and other bar non-alcoholicdrinks used in dispense and main bar.UNIT IVAfternoon tea service: Menu for High tea & Afternoon tea, cover for High tea &Afternoon tea, order of service. Reception tea service.Tobacco – Important tobacco producing countries of the world, Quality cigars andcigarettes served in hotel, Strength and size of cigars, Storage of cigars and cigarettesUNIT VChecking, control and billing: Introduction & checking system, types of checking, carboncopies, triplicate system of checking, checking for wines & other drinks, checks for stillroom and other services.Types of checks: Return check, En place check, En suite check, Extra charge, No charge& cancellation checks.The Bill – method of making the bill & settling the account.

REFERENCE TEXT:1. Modern Restaurant Service, A manual for student and practitioners- John Fuller-

Hutchinson2. Food and Beverage service- Dennis Lillicrap3. Food and Beverage service training manual – Sudhir Andrews- Tata Mc Graw – Hill.

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SEMESTER - II ALLIED PAPER –IIHOUSE KEEPING MANAGEMENT – II


Objective:The students are taught the basic functioning of the House KeepingDepartment and the various fibres and fabrics used in the hotel IndustryUnit – ITextilesClassification of FibresYarn – typesFabric construction – Weaving, Knitting and BondingTextile finishes – Sanforizing, Mercerizing, Softening, Stiffening and Optical whitening

Unit – IILinen room OperationsActivities in Linen roomLayout of the Linen room – Planning the linen roomStorage and Exchange of linenLinen controlVarious linen used in Hotels

Unit – IIILaundry OperationsTypes of LaundryEquipments in LaundryThe Laundry processDry cleaning processClassification of Stains, Classification of Stain removal methods

Unit – IVInterior DecorationFloor Covering & Finishes – Types with examplesCarpets – TypesWall Coverings – TypesCeiling finishes - Types

Unit – VEcotelsEcotel Certification – Three R’s and Five GlobesEnergy conservation – tips for energy conservationWater conservation – tips for water conservationEnvironment friendly House keeping processREFERENCE TEXT:House Keeping Operations Raghubalan, OUPHotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLSHouse keeping Supervisor Sudhir Andrews, TMH



SEMESTER- III- CORE PAPER -VFOOD PRODUCTION- III

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

OBJECTIVE:- The student should be able to learn the importance of larder kitchen andvarious cold preparations and various specialty dishes of foreign ethnic cuisines

UNIT I:1. Larder-Importance and functioning of larder kitchen-staffing of larder

department, duties and responsibilities ,lay out of a larder kitchen in a five starhotel, liasoning of larder with other kitchen sections- Equipments and tools usedin larder.

2. Forcemeat (la Farce) - Meaning, types of forcemeats, recipes (any 3) for cookedand uncooked forcemeats, uses of forcemeats.

UNIT II: CHARCUTERIE AND COLD PREPARATIONS:1. Sausages – Elements of sausage, sausage forcemeats and types, sausage casings,preparation of sausage, Names of popular sausages (any 8) with description2. Panada – Meaning, Types of panada with recipes, Uses of panada.3. Ballotine-- Meaning, Recipe for ballotine (any 1)4. Galantine- Meaning, Recipe for galantine (any 1)5. Pates and Terrines- Meaning of pate – Types of pate, Making of pate(any 1)recipe.Meaning of terrines-Making of terrines (any 1)recipe. Difference between pate andterrines.6. Savoury Mousse-Meaning-Any 1 Recipe.7. Savoury soufflé-Meaning –Any 1 Recipe.8. Aspic – Meaning, making of aspic.

UNIT III: ORIENTAL CUISINE:1. Thai cuisine- Introduction, Major ingredients used, Equipments and tools used,popular Thai dishes-Five course Thai menu and recipes.2. Chinese cuisine-Introduction, Cooking regions of china and their styles, Equipmentsand tools used, Major ingredients used, popular dishes of china and Five course Chinesemenu with recipe3. Japanese cuisine- Introduction, Preparation and cooking techniques, Equipments andtools used, Major ingredients used, Popular Japanese dishes(any 8) with descriptions.

UNIT IV: MEDITERRANEAN CUISINE:1. Lebanese cuisine- Introduction, Special ingredients, specialty dishes (any 8) withdescription, Recipe for any two popular dishes and two recipes of Lebanese dessert.2. Spanish cuisine- Introduction, Special ingredients, specialty dishes (any 8) withdescription, Five course Spanish menu with recipes.3. Turkish cuisine- Introduction, Special ingredients, specialty dishes (any 8) withdescription, Five course Turkish menu with recipes.



UNIT V: INTERNATIONAL CUISINE:1. Mexican cuisine- Introduction, major ingredients used , Equipments and tools used,Tortillas and their various styles, popular Mexican dishes, Five course Mexican menuwith recipes2. Italian cuisine- Introduction, Major ingredients used, Italian pastas and pasta sauces,Recipes of any three pasta preparations- Italian cheeses and uses.3 .Cuisine of the U.K.- Various regions, popular ingredients, specialty dishes (any 8)with descriptions, Five course U.K. Menu with recipes.

Reference text:1. Larder and International cuisine by Parvinder S.Bali-Oxford Publications2. Modern cookery volume-II-Thangam E.Philip3. Practical cookery by Kinton and Cessarani4. The larder chef by W.K.H. Bode and M.J. Letto5. Larousse Gastronomique.



SEMESTER - III :CORE PAPER – VIFOOD & BEVERAGE SERVICE– III


Objective:To create basic awareness of the various alcoholic beverages and their harmony with

food.

UNIT – IAlcoholic Beverage: Meaning, Classification of alcoholic beveragesWines: Meaning, Classification of wines based on colour, content and taste. Names ofwell known grapes used in wine production, factors affecting the quality of wine.Wine production: Table wine production (Red, white & rose), Sparkling wine production,Fortified wine production.

UNIT – IIWines of France: Classification of French wines. Important communes and their wines inBordeaux, Burgundy, Alsace, Loire, Rhone and Champagne.Champagne: Styles of Champagne, production and bottle sizes.Wines of Germany: Classification and styles of German wines, wine producing regions.

UNIT – IIIWines of Italy: Classification, Wine producing regions of ItalyWines of Spain, Portugal, South Africa & California: Wine producing regions of thesecountries and their wines.Wine & Food: Wines served with different courses of the meal.Examples for: Shell fish, Soup, Pasta, Fish, Red and white meat, Cheese, Sweet andDessert

UNIT – IVBeer manufacturing process, Types of Beer, Sizes of draught beer containers.Beer mixed drinksSpirits: Production method, Pot still and Patent still, Spirit strength calculation method(Sikes, Gay lusac and U.S.)Whiskey - production of Malt and Grain whiskies, Styles of Whiskies.Brandy-Types, Production and Styles of Cognac and Armagnac.Production and Styles of Rum, Gin, Vodka and Tequila

UNIT – VVermouth: Meaning, types, production & styles.Cider & Perry: Meaning, production & styles.Aperitifs & Digestives: Meaning, Eaux-de-vie: Meaning – Calvados, Applejack, PoireWilliams, Kirsch, Kirschwasser, Slivovitz, Fraises, Framboise and Marc.



Liqueurs: Meaning & Production methods. Color, flavor and country of origin ofAbsinthe, Advocaat, Abricotine, Anisette, Aurum, Benedictine, Chartreuse, Cointreau,Crème de Menthe, Crème de Mokka, Crème de Vanille, Curacao, Drambuie, Glavya,Gold wasser, Grand Marnier, Kahlua, Kummel, Maraschino, Parfait Amour, Sambuca,Strega, Tia Maria, Van Der Hum

REFERENCE TEXT:1. Food & Beverage Service – Dennis R. Lillicrap& John A. Cousins – ELBS.2. The Students Guide to Food & Drink – John Cousins & Andrew Durkan – Hodder

& Stoughton.3. The Hamyln Book of Wines – The Hamyln Publishing Group Limited.4. The Beverage Book – Andrew Durkan& John A.Cousins - Hodder & Stoughton.5. Table & Bar – Jeffery Clarke6. The International Guide to Drinks – United Kingdom Bartenders Guild.7. Food & Beverage Service – R Singaravelavan - OUP

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SEMESTER - III :CORE PAPER – VIIHOTEL ACCOUNTANCY


Objective:

To learn the about the fundamentals of accounting and various ledgers and folios maintained inthe Hotel Industry.

UNIT – IFundamentals of Book-keeping - Accounting concepts & conventions – Journal – Ledger –Subsidiary books.

UNIT – IIPreparation of Trail Balance – preparation of final accounts – Trading and Profit & LossAccounts – Balance sheet with simple adjustments.

UNIT – IIIBanking – Introduction – Pass book – Cheque – Types of crossing.Bank reconciliation statement: Meaning, preparations, causes for difference, presentation.

UNIT – IVClassification of departments of hotels based on revenue.Hotel Accounting methods – Ledger – Revenue generation of various departments.Internal Audit and Statutory Audit: An introduction to Internal and Statutory audit, Distinctionbetween internal audit and statutory audit, Implementation and review of internal audit.

UNIT – VCost Accounting – Meaning – Definition – Preparation of cost sheet – Stock levels – EOQ –Method of pricing of stock issue-Marginal costing- importance- decision making problems.Accounting Machines & their importance in catering business.

Note: The theory and problems must be given equal preference in the question paper.

REFERENCE TEXT:1. Double Entry Book-keeping – T.S.Grewal.2. Elements of Hotel Accountancy – Rawat.G.S.3. Advanced Accountancy – S.P.Jain&K.L.Narang.4. Cost Accounting Principles & Practice - S.P.Jain&K.L.Narang.5. Book-keeping and Accountancy Vol - I & II – Devar&Devar.6. Book-keeping in the Hotel & Catering Industry – Richard Kotas.7. Accounting in Hotel & Catering Industry – Richard Kotas.8. Hotel Accountancy & Finance – S.P.Jain&K.L.Narang – Kalyani Publishers.-------------------------------------------------------------------------------------------------------



SEMESTER – III & IV CORE PRACTICALS IIIFOOD PRODUCTION – II


Objective:To learn the basic aspects of various International & Indian Regional cuisine, in relationto their tradition & culture & to learn the art of Quantity cooking

INTERNATIONAL CUISINE (INDIVIDUAL)-III SEMESTERTo formulate 10 sets of menu consisting of 5 dishes from the following countriesmentioned below:

1. China2. Germany3. Italy4. Mexico5. Spain6. Thailand7. France8. Turkey9. Greece10. U.K

INDIAN REGIONAL CUISINE(QUANTITY COOKING)-IV SEMESTERTo formulate any 10 sets of menu consisting of 5 dishes from the following regions:

1. Andhra Pradesh/Hyderabad2. Kerala3. Tamilnadu/Chettinadu4. Goa5. Bengal6. Kashmir7. Punjab8. Lucknowi/Awadhi9. Marathi10. Tandoori(Demos on various Indian Breads, Tandoori gravies, Tikkas, Kebabs)

REFERENCE TEXT:1. Cooking with Indian Masters – J.Inder Singh Kaira&Pradeej Das Gupta.2. A Taste of India – MadhurJaffery.3. Flavors of India – MadhurJaffery.4. Cooking Delights of the Maharajas – Digvijay Singh.5. Rotis&Naans of India – PurobiBabber6. The Indian Menu Planner (Lustre) – Welcomgroup Chefs.7. Food Heritage of India – VimalaPatil.8. The Professional Chef (IV Edition) – Le Roi A. Polsom.9. Modern cookery volume-II By Thangam E. Philip10. Professional Cooking – Wayne Gisslen11. The Complete Guide to Art of Modern Cookery – Escoffier.



12. Modern Cookery (Vol. I & II) For Teaching & Trade – ThangamE.Philip.13. The Cookery Year – Readers Digest Association Ltd.14. Italian Cooking For Pleasure – Mary Reynolds.15. Cook Book (Food for family & friends) – MadhurJaffery.16. Practical Professional Cookery - Cracknell&Kaullmann.17. Contemporary Cookery – Caserani&Kinton and Foskett.18. The Cooking of India – Time Life Service.19. Classical Recipes of the World – Henry Smith.



SEMESTER – III & IV CORE PRACTICALS IVFOOD & BEVERAGE SERVICE – II

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

Objective: To impart the skill required to enable the students to lay the cover, presentand serve the alcoholic drinks, tobacco and carry out the various tea services.

1. Recollecting I year portions.2. Enumeration of glassware.3. Beverage order taking procedure.4. Service of red wine.5. Service of white wine.6. Service of rose wine.7. Service of Sherry, Port, Madeira and Marsala.8. Service of sparkling wine.9. Service of bottled beer, canned beer and draught beer.10. Service of brandy.11. Service of whisky.12. Service of gin.13. Service of vodka.14. Service of rum.15. Service of tequila.16. Service of aromatized wine.17. Service of liqueur.18. Service of liqueur coffee and spirit coffee.19. Service of aperitifs.20. Service of digestives.21. Service of cocktails.22. Compiling a wine list.23. Compiling a menu with wine suggestions.24. Service of cigar and cigarettes.25. Service of High tea.26. Service of Afternoon tea.

REFERENCE TEXT:

1. Food & Beverage Service – Dennis R. Lillicrap& John A. Cousins – ELBS.2. The Students Guide to Food & Drink – John Cousins & Andrew Durkan – Hodder


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SEMESTER - III SBS EL Paper- IBAKERY & CONFECTIONARY

Subject Code: Max marks: INT/ESE 20/55Objective:To learn the various fundamentals of bakery and confectionary and the importance ofvarious ingredients in there preparation.

UNIT – IBasic commodities used in bakery and pastry-Types of flour, Raising agent, Fats and oil,Salt, Milk and dairy products, Flavoring agents and sweetening agents.Large and small bakery and pastry equipments and its uses.Importance of bakers weights, measurements and measuring equipments.UNIT – IIBreads – Types, mixing methods (straight dough method, modified straight doughmethod for rich dough, sponge method), Steps in dough production.Dough formulas & techniques – Hard rolls, soft rolls, French bread, white pan bread, ryebread & rolls, brioche, Dough nut.UNIT – IIISponges: Preparation methods, types.Icings: Types (Fondant, butter creams, foam, flat, fudge, royal icings, marzipan,tragacanth, meringues), glazes, fillings.Assembling & icing cakes: Selection of icing, procedure for assembling layer cakes,small cakes and sheet cakes.UNIT – IVPastry: Principles of pastry making, Types of pastry with preparation techniques.(i)Short pastry/Sweet short pastry (ii)Puff pastry(iii)Danish pastry(iv)Hot water pastry

(v)Choux pastry with examples of each dishUNIT – VCookies: Characteristics & causes, mixing methods, types & make-up techniques, for barcookies, macaroons, sandwich cookies, Marble cookies, shape cookies.Pies, Tarts and Tartlets preparation, types and fillings.Chocolates-Types and uses of chocolates in bakery.Bakery based desserts and savoury.REFERENCE TEXT:

1. Professional Baking – Wayne Gisslen – John Wiley & Sons.2. The New International Confectioner – Edited by Wilfred.J.Franc3. Practical Baking – William.J.Sultan4. The Book of Ingredients – Jain Grigson5. Professional Cooking – Wayne Gisslen6. The Complete Guide to Art of Modern Cookery – Escoffier.7. Modern Cookery (Vol II) For Teaching & Trade – ThangamE.Philip.8. Practical Professional Cookery - Cracknell&Kaullmann.9. Food Fundamentals – William Margaret.10. Complete Pastry Work Technique – I.Nicolello – Hodder & Stoughton, 1991.

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SEMESTER – III SBS EL –I BAKERY & CONFECTIONARY-PRACTICALSSubject Code: Max marks: INT/ESE 30/45

Objective:To learn the method of preparation of various types of bakery products.

1. Pizza2. French bread3. White bread4. Italian bread5. Muffins6. Brioche7. Croissant8. Danish Pastry9. Butter flake roll10. Danish spiral11. Coffee cake (Wreath / Filled / Danish pockets / Braided loaf)12. Biscuits (Any two variations)13. Doughnuts14. Fruit tart15. Lemon tart16. Pinwheels17. Cream horns18. Apple pie19. Yellow butter cake20. Swiss roll21. Genoese sponge22. Petit four23. Marble cookie24. Almond Macaroons25. Jam buns26. Pineapple upside down cake27. Black forest cake28. Christmas cake29. Cheese straws30. Chicken Vol au vent31. Melting Moments32. Almond Bonbons33. Date Fudge34. Chelsea bun35. Banana bread36. Cinnamon rolls37. Cherry cake38. Marble cake39. Fruit cake40. Hard rolls



SEMESTER –III ALLIED PAPER-III FRONT OFFICE OPERATIONS-I

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

Objective: To learn the fundamentals of front office operations.

UNIT –IIntroduction to Front Office- F.O.Organization. Hierarchy Chart of F.O department, co-ordination of F.O with other Departments. Front office functional areas. Duties andResponsibilities of F.O Personnel, F.O layout and Equipment, Front Office Systems: NonAutomated / Semi -Automated / Fully Automated, Guest Cycle.

UNIT –IIClassification of Hotels on the basis of - Size, Star, Location / Clientele, Ownership basis,Length of stay, Level of service .Types of Rooms and Room Rates-Definition of Tariff,Tariff fixation / calculating room tariff. Types of room tariff: Rack rate, discounted rates,Etc Types of Meal plan, Types of guests: FIT, GIT, SIT, Business travelers, Domestic,Foreigners, etc:UNIT –IIIInformation and Bell desk operation Introduction of Bell desk, Equipments used in Belldesk, Functions of Bell desk [Scanty, Left Luggage procedure. Luggage handling,Paging, Mail and Message handling, Change of room etc] Forms and Formats used in belldesk. Function of information department, role of information assistant, Travel desk andits functions.

UNIT –IVReservations –Types [Guaranteed, non Guaranteed etc],Importance & Functions, Modes& Sources of reservation–corporate clients, group travelers, pleasure travelers, currentguests, travel agents, airline, central reservation system, inter sell agencies, propertydirect, group reservations, Reservation through the internet.Systems of reservations[non automatic, Semi, Fully automatic],Processing Reservation

requests-Reservation Inquiries, Accepting or Denying reservation, Cancellations andAmendments, Processing Individual & Group reservations.

UNIT-VRegistration- Introduction to the Registration section, Basic check-in and check –out procedure, Steps of registration [with or without reservation]Pre-registration activities. Registration [non automatic, semi, automatic] Processing VIP,Foreigners & group registration. Types of folios used, Allowance, Paid outs, overbooking, no –show etc.

REFERENCE TEXT1. Front Office training Manual-Sudhir Andrews2. Hotel Front Office Operations & Management –Jatashankar.Tewari



SEMESTER-III & IV-PRACTICALS-II- FRONT OFFICE OPERATIONS

Subject code: - Max marks: INT/ESE:20/30

Objective: To learn the methods of handling guests during reservation, check, in checkout and providing information

1. Introduction & history, leading star hotels in the world.2. Front office department: Introduction to various sections equipments and staffing.Front office software3. Hotel reservations: Identification of rooms through the use of conventional and

density charts. Handling various modes, sources and types of reservations, forms andprocedures.4. Telephone handling skills5. Social skills.6. Registration procedure: Check in and check out, VIP, FIT, etc….Group check in, C-Form, Issuing of room keys, rooming procedure.7. Role play of the following staffs-(a) Doorman (b) Bell boy (c) Receptionist (d)Information Assistant (e) Cashier8. Front office parlance9. Information department: Handling mails & messages, foreign currency exchangeprocedure. Safety lockers and other facilities for guest and handling queries.10. Bell desk & travel desk: Functions of bell desk and travel desk.11. Modes of settlement of bill: Role of the cashier. guest folios & ledgers.12. Credit settlements: Billing cycle13.Calculation of statistical information: a)House count (b)Room position (c)Percentageof room occupancy.(d)Percentage of single occupancy.(e)Percentage of doubleoccupancy.(f)Percentage of foreign occupancy.(g)Percentage of localoccupancy.(h)Percentage of walk ins.(i)Percentage of early departures.(j)Percentage oflate departures.(k)Percentage of early arrivals.(l)Percentage of no-shows.(m)Averageroom rate per person.14. Situation handling-guest complaints & problem solving.

15. Emergency situation handling.

16. General awareness about countries, capital, currency, Airlines.

17. Places of interest in India: National park, hill stations, historical monuments,

important rivers &lakes.

REFERNCE TEXT:

1. HOTEL FRONT OFFICE OPERATION AND MANAGEMENT-JATASHANKAR

R.TEWARI

2. FRONT OFFICE TRAINING MANUAL-SUDHIR ANDREWS.



SEMESTER-III TAMIL/ADVANCE TAMILSubject: -I Max marks:INT/ESE:20/30



SEMESTER- IV- CORE PAPER -VII

FOOD PRODUCTION- IV

Subject Code: Max Marks: INT/ESE: 20/55OBJECTIVE:- The student should be able to learn the importance, need and techniquesof quantity cooking and various other Indian regional cuisines.

UNIT I: INTRODUCTION TO VOLUME COOKERY- Selection of Kitchenequipment- Points to be noted- Types of metals used, their advantages and disadvantages-Classification of cooking equipments used for volume production and types ofequipment- Maintenance of equipments and types of maintenance.UNIT II: PRINCIPLES OF INDENTING FOR VOLUME FEEDING – Purchase systemand specifications- storage for bulk and points considered while designing store room-Food stores and their categories- Inventory control- Portion control of food andprocedures followed.UNIT III: INDIAN REGIONAL CUISINE- North India – Cooking from different states,geographical location, historical background, major ingredients used, equipments andtools, speciality dishes and menuStates to be covered-1. Awadh/UP2. Bengal3. Kashmir4. Punjab5. MaharashtraUNIT IV: INDIAN REGIONAL CUISINE- South India1. Andhra Pradesh/ Hyderabad2. Kerala- Significance of Sadhya / Specialty dishes of Syrian Catholics and MalabarMuslims3. Tamilnadu- Chettinadu Cuisine- History, specialty foods ( any 5) Chettinadu masala4. Karnataka5. GoaUNIT V: TANDOORI COOKING- Introduction, Origin and history- types of tandoori-Fabrication/ Making of Tandoor- Processing of ingredients and marinating techniques-role of ingredients in kababs- types of tandoori breads and recipes of any 4 breads-recipes of tikkas and kababs ( any 5) Chicken tikka masala and tandoori chicken.Reference text:1. Quantity food production & Indian cuisine by Parvinder S.Bali-Oxford Publications2. Modern cookery volume-I&II-Thangam E.Philip3. Taste of India by Madhoor Jaffrey



SEMESTER – IV CORE PAPER VIIIFOOD& BEVERAGE SERVICE IV


Objective:To impart knowledge on cocktails, and advanced forms of catering service.

UNIT – ICocktail – Meaning, Method of mixing cocktail – Points observed while making cocktail– Types of cocktail – Meaning of blended drinks, champagne cocktails, cobblers, Collins,coolers, crustas, cups, daiquiris, daisies, egg noggs, fixes, fizzes, flips, frappes, high ball,juleps, pick-me-ups, poussé café, punches, sangarees, smashes, sours, swizzles andtoddies. Recipes of whisky, rum, gin, brandy, vodka, tequila based cocktails andmocktails.Liqueur / Spirit coffee: Irish coffee, Scandinavian coffee, Monk’s coffee, Normandycoffee, Royal coffee, Prince Charles Coffee, Dutch coffee, Mexican coffee, Germancoffee, Italian coffee, Royal mint coffee, Caribbean coffee, Gaelic coffee, Calypsocoffee.Mocktails-Origin

Wine list- Meaning- Importance-Design and layout

UNIT – IIGuéridon Service: Introduction, Mise en place for guéridon. Special equipments used,care & maintenance of equipment, taking the order, method of serving the dish at thetable, carving and jointing at the table, carving trolley, dishes prepared on the guéridon,flambéing.

UNIT – IIIFunction catering: Introduction, types of function, function service staff andresponsibilities, service methods in function catering, booking and organization offunctions, function menus, wines tabling, seating arrangements, banquets lay-outs.

Instructions to service staffs, order of service for a formal function, reception andordering of wines. Weddings organization – procedure at a wedding buffet, reception,family line-up, procedure for toasts. Planning of buffets – sit down and fork buffets,procedures required for exhibitions, seminars, fashion shows, trade fairs etc.

UNIT –IVMenu Merchandising: Methods of pricing menus, Shape & fold of menu, Size of menu,Type & color of paper or card, Typefaces, Layout, Printing & reprinting

.Staff organization and training: Staff organization, level of demand, duty rota, stafftraining, terms used in training, planning of training.



UNIT – VSupervisory functions in F&B service operations: Briefing, allocation of tables, checkingof Mise -en -place and Mise- en -scene, handling tips, stock taking, requisitions, andhandling complaints.

Customer relation: Introduction, minimizing customer relation problems, customersatisfaction.Social skills.

REFERENCE TEXT:1. Modern Restaurant Service, A manual for students & Practitioners – John Fuller –

Hutchinson.2. Food & Beverage Service – Dennis R. Lillicrap& John A. Cousins – ELBS.3. Food & Beverage Service Training Manual – Sudhir Andrews – Tata McGraw-

Hill.4. Food & Beverage Management – Bernard Davis & Sally Stone – ELBS.5. Profitable Food & Beverage Management – Richard

Kotas&ChandanaJayawardena – Hodder & Stoughton.6. Food & Beverage Service - R Singaravelavan - OUP

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SEMESTER –IV ALLIED PAPER-IV FRONT OFFICE OPERATIONS–II


Objective:To learn the applications in front office operations.UNIT –IFront Office Salesmanship: Upgrading; Front office reception as a sales department:guidelines to selling –by telephone, face to face; selling to the business person,conference and group business. Guest relation and social skills: The role of Guestrelations officer; types of guest problems; Skills necessary for dealing with problems,solving problems, handling complaints; course of action to take when handling problems;follow up action; telephone handling skills.

UNIT IISafety & Security-Introduction to security systems, Types of security Key control, Safedeposit, lost & found, handling emergency situations, Foreign currency.

UNIT –IIINight Auditing -Importance & functions of night audit, Operating modes: Nonautomated, semi-automated, automated. Night audit process, the night audit reports –generations& utility. Verifying the night audit.

UNIT –IVCheck out & Accounts Settlement: Departure procedure, automated system, Mode ofsettlement of Bills, Foreign currency exchange procedures.Cash settlement, credit settlement, potential check out problems and solutions, LateCheck –outs, duties of Cash sections.UNIT –VH.I.S -The HIS concept, HIS terminology, HIS software module –Reservation, Guest a/c,Room Management, General Management.Yield management-Introduction & concepts of YM, Components of yield managementMeasuring yield Potential average single rate, differential rates -Potential average doublerate, Multiple occupancy percentage, Identical yield, Rev PAR, Occupancy ratio,Calculating rooms availability

REFERENCE TEXT:1. Basic hotel front office procedures –Peter Renner –Van Nostrand Reinhold.2. Managing front office operation –Michael L. Kasavana –Education Institute AHMA.3. Principles of Hotel Front Office Operations –Sue Baker, Pam Bradley & JeremyHuyton4. Front office Procedures, social skills and management –Petrabbol & Sue Lowry –Butterworth Huneman.5. Hotel Front Office Operations & Management – Jatashankar.Tewari.



SEMESTER - IV ELECTIVE PAPER – ITRAVEL & TOURISM


Objective: To learn about the tourism industry and its operation s to facilitate tourismpromotion

UNIT – IThe Tourism Industry – Significance of Tourism, 5 ‘A’s of TourismClassification of Tourism, Classification of TravellerTravel Motivators, Forms and types of Tourism

UNIT – IITourism Organizations and their NeedsOverview of WTO, IATA, PATA, ICAOOverview of ITDC, TAAI, IATO

UNIT – IIITravel Agencies – types and functions,Tour operator – Meaning and classification, Types of package tourModes of Travel – Air, Sea, Rail and Road

UNIT – IVE- Tourism – Scope, typology of e-tourismGDS – examples, General overview of leading GDSPayment system in E-Tourism

UNIT – VEmerging types of Tourism – Cruise, Spiritual Tourism, Space tourism, Dark tourism,Disaster tourism, Medical tourismImpacts of Tourism – Positive & Negative. Measures to regulate tourism impacts.

REFERENCE TEXT:1. Tourism Operations and Management – Ruday, Biwal, Joshi - OUP.2. Tourism Principles & Practices – Mishra - OUP.

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SEMESTER – IV ELECTIVE PAPER –IIHOTEL ENGINEERING & MAINTENANCE


Objective:To learn about the functioning of the Engineering Department and the importance ofEngineering department in the Hotel Industry.

UNIT – IRole and importance of Maintenance Department in hotel industryOrganizational chart of maintenance department.Duties and responsibilities of maintenance department.Maintenance – Preventive and break-down maintenance.Types of fuel used in catering industry; comparative study of different fuels.

UNIT – IIGas: LPG and its properties; precaution to be taken while handling gas;Gas burners - low and high pressure burners, corresponding heat output,Gas bank and its location. Types of manifold

Electricity: Importance and its uses. Meaning of ampere, volt, ohms and their relations,ohms law, AC & DC their difference..

UNIT – IIIWater system management:Sources of water and its quality,Hardness in water and its removal methods.Distribution of water supply system and its storage.Sanitary systems: Sink, basins, WC, inspection chambers, soiled pipes,Waste disposal: Solid and liquid waste, sullage and sewage, disposal of solid waste,sewage treatment.

UNIT – IVRefrigeration:Principles and uses of refrigeration in catering industry.Basic principles of refrigeration systems and refrigerants.

Conditions for comfort:Air movement, humidity control, ventilation methods, ventilation rates for differentrooms.Air-conditioning: TypesEnergy conservation: Energy conservation barriers; methods of conserving electrical andwater energy.



UNIT – VFire prevention and fire protection -Types of fire, and fire extinguishers, fire detectors and alarm.Pollution control: Water pollution and sewage pollution.

Audio visual equipmentsVarious AV equipments used in HotelsCare and maintenance of over head projectors, slide projector, and LCD screens

REFERENCE TEXT:1. Hotel Engineering & Maintenance in Hospitality Industry – Frank M. Borsenik –

Van Nostrand Reinhold.2. Principles of Hospitality Engineering – John D.Palmer – Van Nostrand Reinhold.3. Theory of catering – Ronald Kinton& Victor Cesarani – ELBS.4. Hotel Engineering – SujithGhosal - OUP



SEMESTER – IV SBS EL PAPER – IIFOOD PRESERVATION


Objective:The students should be able to learn the basics of Food Preservation and thetechniques involved in preservation.UNIT IFood hygiene & General hygiene- Introduction- types of food contamination-Introduction to food Preservation- Importance of food preservation-Principles of food preservation.UNIT IIFood additives- meaning – Need for Food additivesNutritional additives, processing agents: – Emulsifiers, Stabilizers and thickeners,Chelating.Preservatives: – Antioxidants and AntimicrobialSensory agents: – Colorants, Flavorings, sweeteners,Role of salt and sugar in food preservationUNIT IIIPreservation by Heat and its effect on food:

- Blanching, Pasteurization, Heat sterilization and DehydrationPreservation by low temperatures and its effect on food:

- Chilling, Freezing and Freeze drying.UNIT IVEmerging Preservation techniques and its advantages:

- Irradiation, Ultrasound, Pulsed electric fieldModified atmosphere packing – advantages & disadvantagesUNIT VFood hygiene Regulation- Food Safety Acts – Prevention of food adultration act 1954,Food Products order 1955, Meat food products order 1973,HACCP and ISO 22000

Reference:Foods, facts and Principles- Shkuntala Manay- New Age International publishersPrinciples on Preservation of fruits and vegetables- Vennila & kanchana –RathnaPublicationsModern technology Food preservation- NIIR Board-Asia pacific business press inc.Food Processing Technology – Principles & Practices – P.Fellows, Woodhead PublishingLtdFood Preservation Techniques –Ed. Peter Zeuthan, Woodhead Publishing Ltd



SEMESTER – IV SBS EL Pract – IIFOOD PRESERVATION


Objective:The students should be able to learn the various methods of preparing preserved andinstant food items.

1. Preparation of varieties of Squashes2. Preparation of varieties of Jams3. Preparation of sauces & ketchups4. Preparation of varieties of Pickles5. Preparation of varieties of dehydrated foods



SEMESTER-IV TAMIL/ADVANCED TAMILSubject: -I Max marks:INT/ESE:20/30

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

Department of Hotel management & Catering Science Page 1 of 11

SEMESTER - V CORE PAPER X

FOOD & BEVERAGE MANAGEMENT

Subject Code: Max marks: INT/ESE 25/75

Objective:

To develop the required knowledge and skill in managing a F&B operation.

UNIT – IFood & Beverage Management: Introduction - Food & Beverage function - Responsibilities &

objectives of F&B department - Constraints to food & beverage management - Cost & market

orientation. The meal / drink experience: Food & drink, variety in menu choice, level of service,

value for money, interior design, atmosphere & mood, expectation & identification, location /

accessibility and staff.

UNIT – II

Purchasing: The nature of purchasing - The main duties of purchase manager - Importance of

purchase functions - The purchasing procedure - The selection of a supplier – supplier rating -

Aids to purchasing - The purchasing of food & beverages - Standard purchase specification:

Meaning & objective – The purchase specification for food & beverages.

Receiving: Objective - Receiving procedure - Receiving of expensive commodities - Returnable

containers - Blind receiving - Dispatch to stores or user department – Clerical procedures &

forms used.

Storing & issuing: Storing & issuing of food & beverages.

Stock taking of food & beverages – Stock turnover – Stock levels.

UNIT – III

Food control: Objectives of food cost control – Problems of food and beverage control - The

essentials of a control system – Calculation of food cost – Methods of food control – Food control

check list – Obstacles to food cost control.

Beverage Control: Objectives of beverage control – Calculation of beverage cost – Methods of

beverage control - Beverage control checklist.

UNIT –IV

Elements of cost: Cost defined, basic concepts of profit, control aspect, pricing aspects.

Cost dynamics: Fixed & variable costs – Break even point - Break even charts – Turn over & unit

costs.



Operating yard stick: Total food & beverage sales – Departmental profit – Ratio of food &

beverage sales – Departmental profit – Ratio of food & beverage sales to total sales – Average

spending power – Sales mix – Payroll costs – Index of productivity – Stock turnover – Sales per

seat available – Rate of seat turnover – Sales per Waiter – Sales /sq.foot.

UNIT – V

Pricing: Meaning - Pricing objectives – Pricing techniques.

Sales promotion for food and beverage facilities – Introduction – Advertising – Direct mail, print

media, broadcast media - Merchandising – meaning, types - Public relations – meaning &

techniques – personal selling.

TEXT BOOK:Food & Beverage Management – Bernard Davis & Sally Stone – ELBS.

REFERENCE BOOKS1. Profitable Food & Beverage Management – Richard Kotas&ChandanaJayawardena –

Hodder & Stoughton.

2. Food Cost Control – Richard Kotas& Bernard Davis – International Text Book

Company.

3. Food Costing & Budgeting – Boardman – Heinneman.

4. Food & Beverage Operations – David Fearn – Newnes, Butterworth.

5. Cost Accounting, Principles & Practice – S.P. Jain & K.L. Narang – Kalyani Publishers.

6. Food & Beverage Operations, Cost control & System Management – Charles Levinson,

Prentice Hall.

7. Principles of Food, Beverage and Labour Cost Control – Paul R. Dittmer – John Wiley &

Sons.

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SEMESTER - V CORE PAPER XI

CATERING MANAGEMENTSubject Code : Max Marks: INT/ESE- 25/75UNIT I : Hotel Facility Planning- IIntroduction- Planning Characteristics- Objectives- Facilitating Production, Materials Handling,Space Utilization, Maintenance and Cleaning, Cost Control, Investment in Equipment, LabourUtilization, Supervision and Flexibility.Functional Planning- Functions, Concept of Flow, Functional Requirements and OtherRequirements.

UNIT II : Hotel Facility Planning- IIDesigning a Restaurant- Types of Restaurants and Themes, Designing and Planning a restaurant-Factors involved.Planning the Atmosphere: Atmosphere and mood, Colour, Lighting, Acoustics, Noise and Music,Climate control, Furnishings, Exterior Design, advertising and Public Relations.

UNIT III : Hotel Facility Planning – IIIKitchen Design – Basis of Physical Lay-out, Lay Out of Kitchen, Area Required- Work andMethod Study- Key Steps for Designing a Kitchen – Types of Kitchen Lay Out – Steps involvedin Developing Kitchen Plans.

UNIT IV : Human Resource Management in Hotels:Man power Planning- Definition, Importance, Man power planning process.Recruitment - Introduction, Sources and Methods of Recruitment.Selection – Introduction, Purpose and Methods.Training and Development – Importance of Training, Training Needs, Training Evaluation andTraining Methods.Performance Appraisal- Introduction, Purpose, Performance Appraisal Methods( Any 5)

UNIT V : Hotel Labour Laws : Payment of Wages Act,1936- Minimum Wages Act,1948-Employees Provident Fund and Miscellaneous Act, 1951- Payment of Bonus Act, 1965- Paymentof Gratuity Act,1972- Workmen Compensation Act, 1923- Industrial Disputes Act,1948- TradeUnion Act, 1926, Employees State Insurance Act, 1948.Pollution Control Act and Environmental Protection Act- Salient Features and Importance.

Reference Texts:

1. Foodservice Facilities Planning, Kazarian,2nd Edition,2. Food Service and Catering Management by RK Arora,3. Hotel Facility Planning by Tarun Bansal, Oxford Publications,4. Human Resource Management in Hospitality by Malay Biswas, Oxford Publications,5.human Resource Management by VSP Rao,2nd Edition,6. Hotel and Tourism Laws by Dr.Jagmohan Negi.



SEMESTER – V CORE PAPER XIICOMPUTER APPLICATIONS IN HOTEL INDUSTRY


Objective:To understand the usage of computers in the various departments of Hotel Industry and thereapplication.

UNIT – IComputer Appreciation and Dos: Introduction – Characteristics, History, Generations,Classifications, Applications of computer – Hardware and Software – Operating systems –Computer languages.Windows 2000: Windows Basics – Introduction – Starting windows – Using mouse – Moving&Desizing windows – Maximizing, minimizing and restoring windows – Using menus inwindows.

UNIT – IIWord: Introduction to word – Editing a document – Move and copy text and Help system –Formatting text & paragraph – Finding & replacing text and spell checking – using tabs –Enhancing documents – Columns, tables & other features. Using Graphics, Templates & Wizards– Using mail merge – Miscellaneous features of word.

UNIT – IIIIntroduction to worksheet & excel – Getting started with excel – Editing cells and usingcommands and functions – Moving and copying, Inserting and deleting rows & columns –Getting help and formatting a worksheet – Printing the worksheet – Creating charts.

UNIT – IVUsing date and time and addressing modes – Naming ranges and using statistical, math andfinancial functions.Database in a worksheet – additional formatting commands and drawing tool bar – miscellaneouscommands and functions – multiple worksheets and macros.

UNIT – VPower point basics – editing text – adding subordinate points – deleting slides – working inoutline view – using a design template – merging presentation in slide sorter view applyingtemplates – adding graphs – adding organization charts – running an electronic slide show –adding special effects.

REFERENCE TEXT:1. PC Software for Windows Made Simple – R.X.Taxali – Tata McGraw Hill.2. PC Software for Office Automation – Karthikeyan&Dr.C.Muthu – Sultan Chand.3. Office 2000 complete reference – Stephen L. Nelson – BPB.4. Quick course in Microsoft office – Joyce Cox, Pully Urban – Galgotia Publications.5. Mastering Office 2000 – Gini Courter, Annette Marquis – BPB

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SEMESTER – V CORE PRACTICALS VFOOD PRODUCTION – III


ObjectivesThe students should be able to learn the various carving methods and continental cuisines.

DEMONSTRATION ON THE FOLLOWING:(a) Ice carving(b) Vegetable carving(c) Butter carving(d) Aspic Jelly preparation and presentation(e) Force meat(f) Panades(g) Galantine(h) Ballotine(i) Pate terrine

CONTINENTAL CUISINE (INDIVIDUAL)To formulate 10 sets of menu consisting of 6 dishes from the following courses mentioned below:Hors-doeuvre – Simple or CompoundSoupEggPasta/riceFishMutton/Veal/Beef/PorkPoultry/Furred game/Feathered gamePotatoesVegetables/SaladsSweetSavory

REFERENCE TEXT:1. Practical cookery – Ronald Kinton& Victor Ceserani – Hodder Starghton.2. The Professional Chef (IV Edition) – Le Roi A. Polsom.3. Larousse Gastronomique – Cookery Encyclopedia – Paul Hamyln.4. Professional Cooking – Wayne Gisslen5. The Complete Guide to Art of Modern Cookery – Escoffier.6. The Cookery Year – Readers Digest Association Ltd.7. Practical Professional Cookery - Cracknell&Kaullmann.8. Contemporary Cookery – Caserani&Kinton and Foskett.

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SEMESTER – V CORE PRACTICALS VIFOOD& BEVRAGE SERVICE – III


Objective: To impart the skill required to manage banquets and buffets besides the advancedservice techniques.

1. Recollecting I and II year portions.2. Preparing duty rota.3. Banquets:

(a) Booking procedure(b) Preparing banquet menus(c) Space area requirements(d) Table plans/Arrangements(e) Service toasting(f) Informal banquets (Viz., Reception, Cocktail parties, Seminar, Exhibitions,

Fashion shows, Trade fair, Wedding, Outdoor catering etc)4. Buffets:

(a) Area requirements(b) Planning & Organization(c) Sequence of food (Indian & Continental)(d) Types of buffet display(e) Equipment supplies(f) Checklist

5. Guéridon Service:(a) Types of trollies(b) Guéridon equipment(c) Guéridon ingredients(d) Service of courses and dishes from guéridon.

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SEMESTER - V CORE PRACTICALS VIICOMPUTER APPLICATIONS IN HOTEL INDUSTRY


Objective:To understand the application of windows and MS Office.

MS-DOS1.Creating directories, sub-directories, files, listing the sub-directories and files page wise andwidth wise, displaying the contents of the files. 2.Copying, renaming, deleting the file, changingand removing a directory.

MS-WORDText manipulation – changing the font size, font type, font style, makingthe text bold, underlining the text, aligning the text (center, left, right, justified), cut, copy, paste.2.Paragraph indenting & spacing, bullets & numbering, spelling & grammar check, inserting apicture from clip art, auto shapes, word art. 3.Table manipulation creating tables, inserting &deleting rows & columns, changing width & height, changing table border. 4.Mail merge concept,printing formats.

MS-EXCEL1.Entering the data, changing the fonts, changing row heights & column width, formatting thedata, sorting the data. 2. Formula processing – creating simple formula, using functions (ABS,SQRT, LEN, SUM, ROUND, AVG, COUNT, CONCATENATE, FIND).3.Inserting &formatting charts, inserting pictures, printing formats.

MS-POWER POINT1.Creating simple presentation, saving, opening an existing presentation, creating a presentationusing Auto content wizard & template.2.Using various auto-layouts, charts, table, bullets & clipart. 3.Viewing an existing document in various views – outline view, slide view, slide showview, slide sorter view and note pages view.

REFERENCE TEXT:1. PC Software for Windows Made Simple – R.X.Taxali – Tata McGraw Hill.2. PC Software for Office Automation – Karthikeyan&Dr.C.Muthu – Sultan Chand.3. Office 2000 complete reference – Stephen L. Nelson – BPB.4. Quick course in Microsoft office – Joyce Cox, Pully Urban – Galgotia Publications.5. Mastering Office 2000 – Gini Courter, Annette Marquis – BPB.

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SEMESTER - V ELECTIVE PAPER – IIIMANAGEMENT PRINCIPLES & PRACTICES


Objective:To familiarize the students with basic principles of management and its practice in the businessscenario.

Unit – IManagement – Definition - Basic features - Importance of Management - Nature of Management.Role of Management principles,Taylor’s Scientific management, Fayol’s Administrative managementFunctions of Management – Social responsibility of a Manager

Unit – IIPlanning: Nature – Importance – steps in planning - types of Planning. MBO,Decision Making – Definition – Types – Decision making processProblem Solving – Definition – Approach for problem solving

Unit – IIIOrganization – Definition – Types of Organization.Organization structure and types, Departmentation – Span of Management –Power and authority – Definition, Delegation of Authority, Steps in delegationCentralization and Decentralization of authority

Unit – IVStaffing – Concepts and ImportanceJob Analysis – Meaning and Uses - Job description and Job Specification – Meaning and usesTransactional Analysis - ConceptLeadership – Importance and functionsMotivation – Maslow’s theory and Hertzberg theory

Unit – VCommunication – importance – flow of communication- methods of communication- types ofcommunicationControlling – Concept, Controlling and other functions, Importance of Control – Steps in Control– Types of Control.

REFERENCE TEXTL.M.Prasad : Management Principles and PracticesDavar : The Management Process – ProgressiveKoontz & O’ donell : Principles of ManagementDayal : Organization & AdministrationTheo Halman : Professional ManagementEarnest Dale : Management Theory & Practices



SEMESTER V SBS PAPER IIIBAR MANAGEMENT

Subject code : Max Marks: INT/ESE 20/55

UNIT-I: Introduction to bar operations, Bar layout, Design Space, Bar equipments & supplies,

various types of bar and purchase procedures for bar.

UNIT-II: The Business Planning and marketing-Interior Decorations, The Bartender & art of

Mixology, Service procedure & selling techniques, Bar sales How to increase bar sales Bar

customer requirements, bar control procedures.

UNIT-III: Records of ledgers maintained in the bar, bar costing, bar procedures, cash control.

UNIT-IV: Purchase, storing, issuing, Inventory, BAR hygiene and HACCP Standards,

Regulations to be followed in a bar.

UNIT-V: Cocktails –Introduction, Components of Cocktails, Preparation methods, recipes, types.

Reference text:

1. How to operate a successful Bar-By Christopher Egeston Thomas, Publisher- John Wiley &

Sons.

2. The restaurant from concept to operations by John Walker & Donaland, Publisher - John Wiley

& Sons.

3. Food & Beverage Management by Bernard Davis, Lundberg & Sally Stone.

Publisher- Heinemann publications.



SEMESTER V SBS PRACTICALS IIIBAR MANAGEMENT


Course Objective : To learn basic Bar Etiquettes with Procedures, Equipments & its styles.In general, develop an intuitive sense of how to make cocktails & Mocktails.

1. Introduction to bartending Bar etiquettes & its procedure

2. Bartending equipments their uses & application

3. Preparation of garnish for cocktails & its uses

4. Points to remember while making cocktails & mock tails

5. Preparation of Vodka based cocktails& its service.

6. Preparation of whisky & brandy based cocktails& its service

7. Preparation of gin & shooters cocktails& its service.

8. Service of cocktails

9. Application of free pouring and its style

10. Flair bartending .

REFERENCE TEXT:

1.Food & Beverage service – R.Singaravelavan – Oxford publications

2. The Beverage book – 10th edition, Andrew Durkins and John Cousins



SEMESTER – VI GROUP – A COREPAPER – XIII INDUSTRIAL EXPOSURE TRAININGSubject Code: Max Marks:100

Objective: To impart hands on training for the students to understand the nuances of the industryand get used to the operation.

INDUSTRIAL EXPOSURE TRAINING

The students will be required to undergo one semester of Industrial Exposure Training in 3,4,5-Star hotels in F & B Production, F&B service , Housekeeping or Front Office Departments or acombination of these.At the end of the Industrial Exposure Training (IET), students should prepare an IET report onthe area where training is obtained and submit two typed computer processed copies to the Headof the Department. The IET will carry a total of 100 marks including the report carrying 80marks and a viva at the end of sixth semester carrying 20 marks.

The report will be assessed by the internal faculty and on the basis of his certificate that thetraining has been satisfactorily completed and the report made in the required format would thestudent be considered to have partially fulfilled the degree program and be permitted to attend theviva-voce.

Format of the project

I. Introduction to the place where the hotel is located

II. Introduction to the hotel

III. Departments of the Hotel

IV. About training and learning

V. Suggestions & Conclusion

VI. Annexure

Format to be followed for the report

Paper: A4

Typing: Times new roman, 11 size, 1.5 line spacing with margins of 2cms on all sides

Binding: Soft binding

Front cover: Should have the following details

Top – Name of the Hotel in Bold, Capital

Centre – Full name of the student with register number

Bottom- Name of the institution, year of submission



SEMESTER - I CORE PAPER –I

FOOD PRODUCTION – ISubject Code: MaxMarks:INT/ESE:20/55

Objective:The students should be able to learn the basics of Food Production and the

techniques involved in cookery.

UNIT I

Aims and Objectives of cooking food.

Classification of cooking material and their uses

a. Foundation Ingredients - Meaning, action of heat on carbohydrates, fats, Proteins ,

minerals and vitamins

b. 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 uses

d. Eggs- uses of egg in cooking, characteristics of fresh eggs, deterioration of eggs,

storage of eggs.

e. Salt- uses

f. Liquid- Water , stock, milk, fruit juices, etc- uses of liquid.

g. Flavoring and seasoning agents- uses and examples

h. Sweetening agents- uses and examples

i. Thickening agents- used in Indian & continental cuisine

UNIT II

Weighing & Measuring: Conversions of weights and volumes.

Preparation of ingredients with examples: Mis-en-place; terminologies used in vegetable

cutting (Julienne, Brunoise, Macedoine, Jardiniere, Paysanne), grating , grinding,

mashing, sieving, milling, steeping, centrifugation, emulsification, evaporation,

homogenization.

Methods of mixing food

Texture



UNIT III

Kitchen attire, Rules & regulations to be followed in kitchen.

Kitchen organization, duties and responsibilities of kitchen staff

Layout of 5 star hotel’s kitchen.

Equipments used in kitchen- classification, uses & maintenance

UNIT IV

Transference 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

UNIT V

Basic Food commodities I

Basic 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

liter

Pulses : Pulses used in Indian cooking

Fruits : classification with examples

Vegetables : Classification of vegetables, Pigments, action of heat on

Pigments, Role of vegetables in diet

.

REFERENCE TEXT::

1. Modern Cookery: Vol I : Thangam Philip

2. Theory of Catering : Kinton & Ceserani

3. Practical Cookery : Kinton & Ceserani

4. Basic Cookery : Martland & Welsby



SEMESTER – I CORE PAPER – II

FOOD & BEVERAGE SERVICE - I

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

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

and its functioning, and types of menu.

UNIT I

Introduction to Catering- different types of catering establishments; Partners of the Hotel

Industry; Scope for caterers in the industry, relationship of catering industry with the

other 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 II

Different types of catering establishment: Types of restaurant-Overview and key

characteristics of coffee shops, Continental restaurant, Specialty restaurant, Pubs, Night

clubs, Disco, Snack and milk bar

Staff organization- The principle staff of different types of restaurants. Duties and

responsibilities of restaurant staffs.

UNIT III

Ancillary departments: Pantry, still room, silver room, wash up and hot plate.

Restaurant service: Mise en place, Mise en scene, points to be remembered while laying a

table. Do’s and don’ts in a restaurant. Dummy waiter and its uses during service.

UNIT IV

Different types of menu: Origin of menu, table d’hote, a la carte menu, French classical

menu, planning of simple menus; food and their usual accompaniments



UNIT V

Styles of Presenting Potatoes

Cheese – Types and characteristics of English and European cheese, cover and its

accompaniments.

Savoury – types, example for each type, cover laying and its accompaniments.

Ice-creams – categories of ice-creams – Sundae, parfait, biscuits, bombes and its cover

Sweets – Meaning of bavoroise, mousse, flan, soufflé, custard, jellies, and fools. Cover

Laying, styles of presenting sweets.

Dessert – Fruits and nuts – cover and accompaniments.

REFERENCE TEXT :

1. The Waiter – John Fuller & A.J.Curie – Hutchinson

2. Modern Restaurant service, A manual for students and practitioners – John Fuller &

Hutchinson

3. Food and Beverage service- Dennis.R. Lillicrap & John.A.Cousins- ELBS

4. Food and Beverage service Training manual – Sudhir Andrews – Tata Mc Graw- Hill.

5. Food & Beverage service – R.Singaravelavan - OUP

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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





REFERENCE TEXT:



SEMESTER – I & II CORE PRACTICALS IIFOOD& BEVERAGE SERVICE PRACTICAL– I


Objective:To impart knowledge about basic mise-en-place, compilation of French classical menusand service of food and non-alcoholic beverages


2. Serviette folds3. Laying and relaying of table cloths4. Cleaning and polishing/wiping of cutlery, crockery and glassware5. Carrying a light tray6. Carrying a heavy tray7. Carrying glasses8. Handling glasses9. Manipulating service spoon and fork10. Service of water11. Arrangement of side board12. Table D’hôte cover laying13. A la Carte cover laying14. Practice of simple menu compilations15. Receiving the guest, presenting the menu card, taking orders16. Service of Hors-d’oeuvres17. Service of Soup18. Service of main course19. Service of salads20. Service of sweets21. Service of cheese22. Service of non-alcoholic drinks23. Continental breakfast cover and tray setup24. English breakfast cover and tray setup25. Taking orders through telephone for room service26. Changing ash tray during service27. Presenting the bill.

REFERENCE TEXT:1. Food and Beverage service- Dennis.R. Lillicrap & John.A.Cousins- ELBS





SEMESTER - I ALLIED PAPER –IHOUSE KEEPING MANAGEMENT – I

Subject Code: Max marks: INT/ESE: 20/55Objective:The students are taught the basic functioning of the House Keeping Department and thevarious fibres and fabrics used in the hotel Industry




Unit – IVGuest room cleaningTypes of SoilManual methods of cleaning – Overview of Sweeping, dusting, dampdusting, mopingMachanized methods of cleaning – Overview of suction cleaning, polishing andscrubbingFrequency of Cleaning

Unit – VPublic area cleaningEntrance – Lobies – Front desk – Elevators – staircases – guest corridors – publicrestaurant – Banquet halls – swimming pool and changing roomsREFERENCE TEXT:

House Keeping Operations Raghubalan, OUPHotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLSHouse keeping Supervisor Sudhir Andrews, TMH





Objective:

To impart knowledge on bed making, Flower arrangement, cleaning of various surfacesand polishing of silver ware and brassware.


maintenance




Glass

Ceramics

Wood

Stone




7. Room inspection




REFERENCE TEXT:




Subject Code: Maxmarks:INT/ESE: 20/55Objective:The students should be able to learn the various basic sauces, stocks and method of

preparation of Food Production and the techniques involved in cookery.

UNIT I

Stocks : Meaning, Uses and types of stocks, Points observed wile making stocks, Recipes

for preparing 1litre of white, brown and fish stock.

Glazes: Meaning and uses

Roux : meaning, types of roux

Sauces: Meaning, qualities of a good sauce, Classification of sauces-Recipe for preparing

½ liter Bechamel, Veloute, and Espagnole sauce – Derivatives of Mother

sauces.Miscellaneous sauces- recipes for Horse radish sauce, mint sauces, bread sauce,

cranberry sauce, Cumberland sauce, curry sauce, roast gravy, and Juslie.

UNIT II

Hors d’ oeuvre: Meaning, types – single & Hors d’ oeuvre varies. Egs for each type(name

only)

Salads- types of Salads- Parts of salad- salad dressings. Recipes for salad dressings.

Sandwiches: Types of bread used, spreads & filling used, Points observed while making

sandwiches. Storage of sandwiches. Different types of s/w.

UNIT III

Soups: Classification of soups- Description of various thick soups with examples, ten

styles of consommé and their garnishes, recipe for any three.

Eggs – Basic recipes of egg preparations- Boiled egg – styles, Poached egg – basic

recipe, styles,(any two with recipe) , Omelette & its styles (any 3), Scrambled egg and its

styles (any 3), Stuffed eggs (any 2) Fried eggs and its styles.

Pasta : Production, cooking of Pasta, types of Pasta. Description for spaghetti,

fettuccini, macaroni, ravioli, cannelloni, lasagne, tagliatelli, and Penne



UNIT IV

Fish: Classification with egs: selection & cuts of fish, cooking of fish – 3 styles each of

poached and fried fish with recipe.

Poultry: Selection of poultry, classification based on size, use of each type.

Butchery: Selection, cuts, size, & uses of lamb, mutton, beef, veal & pork.

Bacon, Ham, Gammon- meaning, names of popular ham.

Description of beef steaks. Degrees of cooking steaks

UNIT V

Basic Food commodities II

Cream : Types, description and their uses

Yoghurt : Types

Cottage cheese : Production with two recipes

Nuts : Names of nuts commonly used in cooking

Herbs : Uses of herbs

Spices & condiments : Uses of different spices and condiments names

Coloring & flavoring : Types & Names

REFERENCE TEXT:

1. Practical cookery by Kinton cessarani, 7th, 8th, 10th, edition - ELBS

2. Modern cookery Volume I & II, by Thangam Philip – Orient blackswan

3. Food production operations by Parvinder Bali, Oxford publications

4. Theory of Catering by Kinton Cessarani – ELBS

5. Larousse Gastronomique





Objective:To impart knowledge about the various specialized service techniques, various nonalcoholic beverages, and basic sales control system.

UNIT IBreakfast:- types, menu for each type. Cover laying for continental and English breakfast.Outdoor catering: Meaning, preliminary survey of the place and comfort of party, hiringof service personnel, making a list of service equipment required, setting up counters andallotting stations.UNIT IITypes of service; different styles of service, factors influencing each type, advantages anddisadvantages, styles of service often implemented these days.Floor/Room service: Meaning, Full and Partial room service, Order taking procedures:In-person, telephone and door hangers. Breakfast service in room, tray set up, facilities inroom.Lounge Service: Meaning, Organization of Lounge service.UNIT IIIClassification of beverages: Tea, coffee – history, processing, varieties, methods ofpreparation. Preparation, styles and service procedures of common non-alcoholicbeverages - milk based drinks. Juice, squash, aerated waters and other bar non-alcoholicdrinks used in dispense and main bar.UNIT IVAfternoon tea service: Menu for High tea & Afternoon tea, cover for High tea &Afternoon tea, order of service. Reception tea service.Tobacco – Important tobacco producing countries of the world, Quality cigars andcigarettes served in hotel, Strength and size of cigars, Storage of cigars and cigarettesUNIT VChecking, control and billing: Introduction & checking system, types of checking, carboncopies, triplicate system of checking, checking for wines & other drinks, checks for stillroom and other services.Types of checks: Return check, En place check, En suite check, Extra charge, No charge& cancellation checks.The Bill – method of making the bill & settling the account.



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Objective:The students are taught the basic functioning of the House KeepingDepartment and the various fibres and fabrics used in the hotel IndustryUnit – ITextilesClassification of FibresYarn – typesFabric construction – Weaving, Knitting and BondingTextile finishes – Sanforizing, Mercerizing, Softening, Stiffening and Optical whitening

Unit – IILinen room OperationsActivities in Linen roomLayout of the Linen room – Planning the linen roomStorage and Exchange of linenLinen controlVarious linen used in Hotels

Unit – IIILaundry OperationsTypes of LaundryEquipments in LaundryThe Laundry processDry cleaning processClassification of Stains, Classification of Stain removal methods

Unit – IVInterior DecorationFloor Covering & Finishes – Types with examplesCarpets – TypesWall Coverings – TypesCeiling finishes - Types

Unit – VEcotelsEcotel Certification – Three R’s and Five GlobesEnergy conservation – tips for energy conservationWater conservation – tips for water conservationEnvironment friendly House keeping processREFERENCE TEXT:House Keeping Operations Raghubalan, OUPHotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLSHouse keeping Supervisor Sudhir Andrews, TMH



SEMESTER III CORE PAPER -VFOOD PRODUCTION- III


OBJECTIVE: - The student should be able to learn the importance of larder kitchen and

various cold preparations and various specialty dishes of foreign ethnic cuisines

UNIT I:

1. Larder-Importance and functioning of larder kitchen-staffing of larder department,

duties and responsibilities ,lay out of a larder kitchen in a five star hotel, liasoning of

larder with other kitchen sections- Equipments and tools used in larder.

2. Forcemeat (la Farce) - Meaning, types of forcemeats, recipes (any 3) for cooked and

uncooked forcemeats, uses of forcemeats.

UNIT II: CHARCUTERIE AND COLD PREPARATIONS:

1. Sausages – Elements of sausage, sausage forcemeats and types, sausage casings,

preparation of sausage, Names of popular sausages (any 8) with description

2. Panada – Meaning, Types of panada with recipes, Uses of panada.

3. Ballotine-- Meaning, Recipe for ballotine (any 1)

4. Galantine- Meaning, Recipe for galantine (any 1)

5. Pates and Terrines- Meaning of pate – Types of pate, Making of pate(any 1)recipe.

Meaning of terrines-Making of terrines (any 1)recipe. Difference between pate and

terrines.

6. Savoury Mousse-Meaning-Any 1 Recipe.

7. Savoury soufflé-Meaning –Any 1 Recipe.

8. Aspic – Meaning, making of aspic.

UNIT III: ORIENTAL CUISINE:

1. Thai cuisine- Introduction, Major ingredients used, Equipments and tools used,

popular Thai dishes-Five course Thai menu and recipes.

2. Chinese cuisine-Introduction, Cooking regions of china and their styles, Equipments

and tools used, Major ingredients used, popular dishes of china and Five course Chinese

menu with recipe

3. Japanese cuisine- Introduction, Preparation and cooking techniques, Equipments and

tools used, Major ingredients used, Popular Japanese dishes(any 8) with descriptions.



UNIT IV: MEDITERRANEAN CUISINE:

1. Lebanese cuisine- Introduction, Special ingredients, specialty dishes (any 8) with

description, Recipe for any two popular dishes and two recipes of Lebanese dessert.

2. Spanish cuisine- Introduction, Special ingredients, specialty dishes (any 8) with

description, Five course Spanish menu with recipes.

3. Turkish cuisine- Introduction, Special ingredients, specialty dishes (any 8) with

description, Five course Turkish menu with recipes.

UNIT V: INTERNATIONAL CUISINE:

1. Mexican cuisine- Introduction, major ingredients used , Equipments and tools used,

Tortillas and their various styles, popular Mexican dishes, Five course Mexican menu

with recipes

2. Italian cuisine- Introduction, Major ingredients used, Italian pastas and pasta sauces,

Recipes of any three pasta preparations- Italian cheeses and uses.

3 .Cuisine of the U.K.- Various regions, popular ingredients, specialty dishes (any 8)

with descriptions, Five course U.K. Menu with recipes.

Reference text:

1. Larder and International cuisine by Parvinder S.Bali-Oxford Publications

2. Modern cookery volume-II-Thangam E.Philip

3. Practical cookery by Kinton and Cessarani

4. The larder chef by W.K.H. Bode and M.J. Letto

5. Larousse Gastronomique.



SEMESTER - III :CORE PAPER – VIFOOD & BEVERAGE SERVICE– III


Objective:To create basic awareness of the various alcoholic beverages and their harmony with

food.

UNIT – I

Alcoholic Beverage: Meaning, Classification of alcoholic beverages

Wines: Meaning, Classification of wines based on colour, content and taste. Names of

well known grapes used in wine production, factors affecting the quality of wine.

Wine production: Table wine production (Red, white & rose), Sparkling wine production,

Fortified wine production.

UNIT – II

Wines of France: Classification of French wines. Important communes and their wines in

Bordeaux, Burgundy, Alsace, Loire, Rhone and Champagne.

Champagne: Styles of Champagne, production and bottle sizes.

Wines of Germany: Classification and styles of German wines, wine producing regions.

UNIT – III

Wines of Italy: Classification, Wine producing regions of Italy

Wines of Spain, Portugal, South Africa & California: Wine producing regions of these

countries and their wines.

Wine & Food: Wines served with different courses of the meal.

Examples for: Shell fish, Soup, Pasta, Fish, Red and white meat, Cheese, Sweet and

Dessert

UNIT – IV

Beer manufacturing process, Types of Beer, Sizes of draught beer containers.

Beer mixed drinks

Spirits: Production method, Pot still and Patent still, Spirit strength calculation method

(Sikes, Gay Lusac and U.S.)



Whiskey - production of Malt and Grain whiskies, Styles of Whiskies.

Brandy-Types, Production and Styles of Cognac and Armagnac.

Production and Styles of Rum, Gin, Vodka and Tequila

UNIT – V

Vermouth: Meaning, types, production & styles.

Cider & Perry: Meaning, production & styles.

Aperitifs & Digestives: Meaning, Eaux-de-vie: Meaning – Calvados, Applejack, Poire

Williams, Kirsch, Kirschwasser, Slivovitz, Fraises, Framboise and Marc.

Liqueurs: Meaning & Production methods. Color, flavor and country of origin of

Absinthe, Advocaat, Abricotine, Anisette, Aurum, Benedictine, Chartreuse, Cointreau,

Crème de Menthe, Crème de Mokka, Crème de Vanille, Curacao, Drambuie, Glavya,

Gold wasser, Grand Marnier, Kahlua, Kummel, Maraschino, Parfait Amour, Sambuca,

Strega, Tia Maria, Van Der Hum

REFERENCE TEXT:

1. Food & Beverage Service – Dennis R. Lillicrap& John A. Cousins – ELBS.

2. The Students Guide to Food & Drink – John Cousins & Andrew Durkan – Hodder

& Stoughton.

3. The Hamyln Book of Wines – The Hamyln Publishing Group Limited.

4. The Beverage Book – Andrew Durkan& John A.Cousins - Hodder & Stoughton.

5. Table & Bar – Jeffery Clarke

6. The International Guide to Drinks – United Kingdom Bartenders Guild.

7. Food & Beverage Service – R Singaravelavan - OUP

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SEMESTER - III :CORE PAPER – VIIHOTEL ACCOUNTANCY


Objective:

To learn the about the fundamentals of accounting and various ledgers and folios maintained in

the Hotel Industry.

UNIT – I

Fundamentals of Book-keeping - Accounting concepts & conventions – Journal – Ledger –

Subsidiary books.

UNIT – II

Preparation of Trail Balance – preparation of final accounts – Trading and Profit & Loss

Accounts – Balance sheet with simple adjustments.

UNIT – III

Banking – Introduction – Pass book – Cheque – Types of crossing.

Bank reconciliation statement: Meaning, preparations, causes for difference, presentation.

UNIT – IV

Classification of departments of hotels based on revenue.

Hotel Accounting methods – Ledger – Revenue generation of various departments.

Internal Audit and Statutory Audit: An introduction to Internal and Statutory audit, Distinction

between internal audit and statutory audit, Implementation and review of internal audit.

UNIT – V

Cost Accounting – Meaning – Definition – Preparation of cost sheet – Stock levels – EOQ –

Method of pricing of stock issue-Marginal costing- importance- decision making problems.

Accounting Machines & their importance in catering business.

Note: The theory and problems must be given equal preference in the question paper.

REFERENCE TEXT:1. Double Entry Book-keeping – T.S.Grewal.2. Elements of Hotel Accountancy – Rawat.G.S.3. Advanced Accountancy – S.P.Jain&K.L.Narang.4. Cost Accounting Principles & Practice - S.P.Jain&K.L.Narang.5. Book-keeping and Accountancy Vol - I & II – Devar&Devar.6. Book-keeping in the Hotel & Catering Industry – Richard Kotas.7. Accounting in Hotel & Catering Industry – Richard Kotas.8. Hotel Accountancy & Finance – S.P.Jain&K.L.Narang – Kalyani Publishers.-------------------------------------------------------------------------------------------------------



SEMESTER – III & IV CORE PRACTICALS IIIFOOD PRODUCTION – II


Objective:To learn the basic aspects of various International & Indian Regional cuisine, in relationto their tradition & culture & to learn the art of Quantity cooking

INTERNATIONAL CUISINE (INDIVIDUAL)-III SEMESTERTo formulate 10 sets of menu consisting of 5 dishes from the following countriesmentioned below:

1. China2. Germany3. Italy4. Mexico5. Spain6. Thailand7. France8. Turkey9. Greece10. U.K

INDIAN REGIONAL CUISINE(QUANTITY COOKING)-IV SEMESTERTo formulate any 10 sets of menu consisting of 5 dishes from the following regions:

1. Andhra Pradesh/Hyderabad2. Kerala3. Tamilnadu/Chettinadu4. Goa5. Bengal6. Kashmir7. Punjab8. Lucknowi/Awadhi9. Marathi10. Tandoori(Demos on various Indian Breads, Tandoori gravies, Tikkas, Kebabs)

REFERENCE TEXT:1. Cooking with Indian Masters – J.Inder Singh Kaira&Pradeej Das Gupta.2. A Taste of India – MadhurJaffery.3. Flavors of India – MadhurJaffery.4. Cooking Delights of the Maharajas – Digvijay Singh.5. Rotis&Naans of India – PurobiBabber6. The Indian Menu Planner (Lustre) – Welcomgroup Chefs.7. Food Heritage of India – VimalaPatil.8. The Professional Chef (IV Edition) – Le Roi A. Polsom.9. Modern cookery volume-II By Thangam E. Philip10. Professional Cooking – Wayne Gisslen11. The Complete Guide to Art of Modern Cookery – Escoffier.



12. Modern Cookery (Vol. I & II) For Teaching & Trade – ThangamE.Philip.13. The Cookery Year – Readers Digest Association Ltd.14. Italian Cooking For Pleasure – Mary Reynolds.15. Cook Book (Food for family & friends) – MadhurJaffery.16. Practical Professional Cookery - Cracknell&Kaullmann.17. Contemporary Cookery – Caserani&Kinton and Foskett.18. The Cooking of India – Time Life Service.19. Classical Recipes of the World – Henry Smith.



SEMESTER – III & IV CORE PRACTICALS IVFOOD & BEVERAGE SERVICE – II


Objective: To impart the skill required to enable the students to lay the cover, presentand serve the alcoholic drinks, tobacco and carry out the various tea services.

1. Recollecting I year portions.2. Enumeration of glassware.3. Beverage order taking procedure.4. Service of red wine.5. Service of white wine.6. Service of rose wine.7. Service of Sherry, Port, Madeira and Marsala.8. Service of sparkling wine.9. Service of bottled beer, canned beer and draught beer.10. Service of brandy.11. Service of whisky.12. Service of gin.13. Service of vodka.14. Service of rum.15. Service of tequila.16. Service of aromatized wine.17. Service of liqueur.18. Service of liqueur coffee and spirit coffee.19. Service of aperitifs.20. Service of digestives.21. Service of cocktails.22. Compiling a wine list.23. Compiling a menu with wine suggestions.24. Service of cigar and cigarettes.25. Service of High tea.26. Service of Afternoon tea.

REFERENCE TEXT:

1. Food & Beverage Service – Dennis R. Lillicrap& John A. Cousins – ELBS.2. The Students Guide to Food & Drink – John Cousins & Andrew Durkan – Hodder


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SEMESTER - III SBS EL Paper- I



BAKERY & CONFECTIONARYSubject Code: Max marks: INT/ESE 20/55Objective:To learn the various fundamentals of bakery and confectionary and the importance ofvarious ingredients in there preparation.

UNIT – IBasic commodities used in bakery and pastry-Types of flour, Raising agent, Fats and oil,Salt, Milk and dairy products, Flavoring agents and sweetening agents.Large and small bakery and pastry equipments and its uses.Importance of bakers weights, measurements and measuring equipments.UNIT – IIBreads – Types, mixing methods (straight dough method, modified straight doughmethod for rich dough, sponge method), Steps in dough production.Dough formulas & techniques – Hard rolls, soft rolls, French bread, white pan bread, ryebread & rolls, brioche, Dough nut.UNIT – IIISponges: Preparation methods, types.Icings: Types (Fondant, butter creams, foam, flat, fudge, royal icings, marzipan,tragacanth, meringues), glazes, fillings.Assembling & icing cakes: Selection of icing, procedure for assembling layer cakes,small cakes and sheet cakes.UNIT – IVPastry: Principles of pastry making, Types of pastry with preparation techniques.(i)Short pastry/Sweet short pastry (ii)Puff pastry(iii)Danish pastry(iv)Hot water pastry

(v)Choux pastry with examples of each dishUNIT – VCookies: Characteristics & causes, mixing methods, types & make-up techniques, for barcookies, macaroons, sandwich cookies, Marble cookies, shape cookies.Pies, Tarts and Tartlets preparation, types and fillings.Chocolates-Types and uses of chocolates in bakery.Bakery based desserts and savoury.REFERENCE TEXT:

1. Professional Baking – Wayne Gisslen – John Wiley & Sons.2. The New International Confectioner – Edited by Wilfred.J.Franc3. Practical Baking – William.J.Sultan4. The Book of Ingredients – Jain Grigson5. Professional Cooking – Wayne Gisslen6. The Complete Guide to Art of Modern Cookery – Escoffier.7. Modern Cookery (Vol II) For Teaching & Trade – ThangamE.Philip.8. Practical Professional Cookery - Cracknell&Kaullmann.9. Food Fundamentals – William Margaret.10. Complete Pastry Work Technique – I.Nicolello – Hodder & Stoughton, 1991.

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SEMESTER – III SBS EL –I BAKERY & CONFECTIONARY-PRACTICALSSubject Code: Max marks: INT/ESE 30/45

Objective:To learn the method of preparation of various types of bakery products.

1. Pizza

2. French bread

3. White bread

4. Italian bread

5. Muffins

6. Brioche

7. Croissant

8. Danish Pastry

9. Butter flake roll

10. Danish spiral

11. Coffee cake (Wreath / Filled / Danish pockets / Braided loaf)

12. Biscuits (Any two variations)

13. Doughnuts

14. Fruit tart

15. Lemon tart

16. Pinwheels

17. Cream horns

18. Apple pie

19. Yellow butter cake

20. Swiss roll

21. Genoese sponge

22. Petit four

23. Marble cookie

24. Almond Macaroons

25. Jam buns

26. Pineapple upside down cake

27. Black forest cake

28. Christmas cake



29. Cheese straws

30. Chicken Vol au vent

31. Melting Moments

32. Almond Bonbons

33. Date Fudge

34. Chelsea bun

35. Banana bread

36. Cinnamon rolls

37. Cherry cake

38. Marble cake

39. Fruit cake

40. Hard rolls

REFERENCE TEXT:

1. Professional Baking – Wayne Gisslen – John Wiley & Sons.

2.The New International Confectioner – Edited by Wilfred.J.Franc

3.Practical Baking – William.J.Sultan



SEMESTER –III ALLIED PAPER-III FRONT OFFICE OPERATIONS-I


Objective: To learn the fundamentals of front office operations.

UNIT –IIntroduction to Front Office- F.O.Organization. Hierarchy Chart of F.O department, co-ordination of F.O with other Departments. Front office functional areas. Duties andResponsibilities of F.O Personnel, F.O layout and Equipment, Front Office Systems: NonAutomated / Semi -Automated / Fully Automated, Guest Cycle.

UNIT –IIClassification of Hotels on the basis of - Size, Star, Location / Clientele, Ownership basis,Length of stay, Level of service .Types of Rooms and Room Rates-Definition of Tariff,Tariff fixation / calculating room tariff. Types of room tariff: Rack rate, discounted rates,Etc Types of Meal plan, Types of guests: FIT, GIT, SIT, Business travelers, Domestic,Foreigners, etc:UNIT –IIIInformation and Bell desk operation Introduction of Bell desk, Equipments used in Belldesk, Functions of Bell desk [Scanty, Left Luggage procedure. Luggage handling,Paging, Mail and Message handling, Change of room etc] Forms and Formats used in belldesk. Function of information department, role of information assistant, Travel desk andits functions.

UNIT –IVReservations –Types [Guaranteed, non Guaranteed etc],Importance & Functions, Modes& Sources of reservation–corporate clients, group travelers, pleasure travelers, currentguests, travel agents, airline, central reservation system, inter sell agencies, propertydirect, group reservations, Reservation through the internet.Systems of reservations[non automatic, Semi, Fully automatic],Processing Reservation

requests-Reservation Inquiries, Accepting or Denying reservation, Cancellations andAmendments, Processing Individual & Group reservations.

UNIT-VRegistration- Introduction to the Registration section, Basic check-in and check –out procedure, Steps of registration [with or without reservation]Pre-registration activities. Registration [non automatic, semi, automatic] Processing VIP,Foreigners & group registration. Types of folios used, Allowance, Paid outs, overbooking, no –show etc.

REFERENCE TEXT1. Front Office training Manual-Sudhir Andrews2. Hotel Front Office Operations & Management –Jatashankar.Tewari



SEMESTER-III & IV-PRACTICALS-II- FRONT OFFICE OPERATIONS

Subject code: - Max marks: INT/ESE:20/30

Objective: To learn the methods of handling guests during reservation, check, in checkout and providing information

1. Introduction & history, leading star hotels in the world.2. Front office department: Introduction to various sections equipments and staffing.Front office software3. Hotel reservations: Identification of rooms through the use of conventional and

density charts. Handling various modes, sources and types of reservations, forms andprocedures.4. Telephone handling skills5. Social skills.6. Registration procedure: Check in and check out, VIP, FIT, etc….Group check in, C-Form, Issuing of room keys, rooming procedure.7. Role play of the following staffs-(a) Doorman (b) Bell boy (c) Receptionist (d)Information Assistant (e) Cashier8. Front office parlance9. Information department: Handling mails & messages, foreign currency exchangeprocedure. Safety lockers and other facilities for guest and handling queries.10. Bell desk & travel desk: Functions of bell desk and travel desk.11. Modes of settlement of bill: Role of the cashier. guest folios & ledgers.12. Credit settlements: Billing cycle13.Calculation of statistical information: a)House count (b)Room position (c)Percentageof room occupancy.(d)Percentage of single occupancy.(e)Percentage of doubleoccupancy.(f)Percentage of foreign occupancy.(g)Percentage of localoccupancy.(h)Percentage of walk ins.(i)Percentage of early departures.(j)Percentage oflate departures.(k)Percentage of early arrivals.(l)Percentage of no-shows.(m)Averageroom rate per person.14. Situation handling-guest complaints & problem solving.

15. Emergency situation handling.

16. General awareness about countries, capital, currency, Airlines.

17. Places of interest in India: National park, hill stations, historical monuments,

important rivers &lakes.

REFERNCE TEXT:

1. HOTEL FRONT OFFICE OPERATION AND MANAGEMENT-JATASHANKAR

R.TEWARI

2. FRONT OFFICE TRAINING MANUAL-SUDHIR ANDREWS.



SEMESTER-III TAMIL/ADVANCE TAMILSubject: -I Max marks:INT/ESE:20/30



SEMESTER- IV- CORE PAPER -VII

FOOD PRODUCTION- IV

Subject Code: Max Marks: INT/ESE: 20/55OBJECTIVE:- The student should be able to learn the importance, need and techniquesof quantity cooking and various other Indian regional cuisines.

UNIT I: INTRODUCTION TO VOLUME COOKERY- Selection of Kitchenequipment- Points to be noted- Types of metals used, their advantages and disadvantages-Classification of cooking equipments used for volume production and types ofequipment- Maintenance of equipments and types of maintenance.UNIT II: PRINCIPLES OF INDENTING FOR VOLUME FEEDING – Purchase systemand specifications- storage for bulk and points considered while designing store room-Food stores and their categories- Inventory control- Portion control of food andprocedures followed.UNIT III: INDIAN REGIONAL CUISINE- North India – Cooking from different states,geographical location, historical background, major ingredients used, equipments andtools, speciality dishes and menuStates to be covered-1. Awadh/UP2. Bengal3. Kashmir4. Punjab5. MaharashtraUNIT IV: INDIAN REGIONAL CUISINE- South India1. Andhra Pradesh/ Hyderabad2. Kerala- Significance of Sadhya / Specialty dishes of Syrian Catholics and MalabarMuslims3. Tamilnadu- Chettinadu Cuisine- History, specialty foods ( any 5) Chettinadu masala4. Karnataka5. GoaUNIT V: TANDOORI COOKING- Introduction, Origin and history- types of tandoori-Fabrication/ Making of Tandoor- Processing of ingredients and marinating techniques-role of ingredients in kababs- types of tandoori breads and recipes of any 4 breads-recipes of tikkas and kababs ( any 5) Chicken tikka masala and tandoori chicken.Reference text:1. Quantity food production & Indian cuisine by Parvinder S.Bali-Oxford Publications2. Modern cookery volume-I&II-Thangam E.Philip3. Taste of India by Madhoor Jaffrey



SEMESTER – IV CORE PAPER VIIIFOOD& BEVERAGE SERVICE IV


Objective:To impart knowledge on cocktails, and advanced forms of catering service.

UNIT – ICocktail – Meaning, Method of mixing cocktail – Points observed while making cocktail– Types of cocktail – Meaning of blended drinks, champagne cocktails, cobblers, Collins,coolers, crustas, cups, daiquiris, daisies, egg noggs, fixes, fizzes, flips, frappes, high ball,juleps, pick-me-ups, poussé café, punches, sangarees, smashes, sours, swizzles andtoddies. Recipes of whisky, rum, gin, brandy, vodka, tequila based cocktails andmocktails.Liqueur / Spirit coffee: Irish coffee, Scandinavian coffee, Monk’s coffee, Normandycoffee, Royal coffee, Prince Charles Coffee, Dutch coffee, Mexican coffee, Germancoffee, Italian coffee, Royal mint coffee, Caribbean coffee, Gaelic coffee, Calypsocoffee.Mocktails-Origin

Wine list- Meaning- Importance-Design and layout

UNIT – IIGuéridon Service: Introduction, Mise en place for guéridon. Special equipments used,care & maintenance of equipment, taking the order, method of serving the dish at thetable, carving and jointing at the table, carving trolley, dishes prepared on the guéridon,flambéing.

UNIT – IIIFunction catering: Introduction, types of function, function service staff andresponsibilities, service methods in function catering, booking and organization offunctions, function menus, wines tabling, seating arrangements, banquets lay-outs.

Instructions to service staffs, order of service for a formal function, reception andordering of wines. Weddings organization – procedure at a wedding buffet, reception,family line-up, procedure for toasts. Planning of buffets – sit down and fork buffets,procedures required for exhibitions, seminars, fashion shows, trade fairs etc.

UNIT –IVMenu Merchandising: Methods of pricing menus, Shape & fold of menu, Size of menu,Type & color of paper or card, Typefaces, Layout, Printing & reprinting

.Staff organization and training: Staff organization, level of demand, duty rota, stafftraining, terms used in training, planning of training.



UNIT – VSupervisory functions in F&B service operations: Briefing, allocation of tables, checkingof Mise -en -place and Mise- en -scene, handling tips, stock taking, requisitions, andhandling complaints.

Customer relation: Introduction, minimizing customer relation problems, customersatisfaction.Social skills.

REFERENCE TEXT:1. Modern Restaurant Service, A manual for students & Practitioners – John Fuller –

Hutchinson.2. Food & Beverage Service – Dennis R. Lillicrap& John A. Cousins – ELBS.3. Food & Beverage Service Training Manual – Sudhir Andrews – Tata McGraw-

Hill.4. Food & Beverage Management – Bernard Davis & Sally Stone – ELBS.5. Profitable Food & Beverage Management – Richard

Kotas&ChandanaJayawardena – Hodder & Stoughton.6. Food & Beverage Service - R Singaravelavan - OUP-------------------------------------------------------------------------------------------------------



SEMESTER –IV ALLIED PAPER-IV FRONT OFFICE OPERATIONS–II


Objective:To learn the applications in front office operations.

UNIT – I : Front Office Communications:Introduction- Communication Process- 7C’s of Communication- Importance ofCommunication- Types of Communication (Oral, Written, Non-Verbal- Types)- Flow ofCommunication- Inter-Departmental Communication.UNIT – II : Guest Relations and Social Skills :Guest Relation Executive( GRE):- Introduction, Organisation of GRE- Job DescriptionOf GRE- Important Departments of GRE- General duties and Responsibilities-Complaint Handling skills- Guest Complaints- Types and Handling Guest complaints.UNIT – III : Hotel Safety And Security Systems:Introduction- Hotel Security Staff and system- Importance of Security systems- Types OfSecurity- Bomb Threat Security- Room Break-in Security- Control Of Room Keys- SafeDeposit- Handling Emergency and Unusual Events- Accidents in Hotels.UNIT – IV : Night Auditing and Check Out :Night Auditing- Introduction and Purpose - Duties and responsibilities of Night Auditor-Operating Modes (Manual, Semi-Automated and Fully Automated)- Night Audit Process.Departure procedure- Steps involved in manual and semi-automated mode and FullyAutomated system - Mode of Settlement of Bills- Foreign Exchange, Types of CashSettlement, Types of Credit Settlement- Potential Check out Problems- Late Check out,Long Queue at the Cashier counter and Improper posting of Charges.UNIT- V : Property Management System(PMS) and Yield Management :PMS- Introduction, PMS Application In Front Office- Reservation Module, Front DeskModule, Cashier Module, Night Audit Module and Back Office Module- PMS interfacewith Stand-Alone Systems- PMS Software and their uses(any 2).Yield Management – Introduction, Concept of YM- Benefits of YM- YM applications inFront Office- Measuring Yield and Formulas used for calculating- Potential averagesingle rate, Potential average double rate, Multiple Occupancy %, Potential AverageRate, Yield. Forecasting Room Availability- information required and calculating RoomAvailability.

Reference Texts:1. Hotel Front Office Operations And Management by Jatashankar R. Tewari,

Oxford Publications.

2. Front Office Management and Operations by Sudhir Andrews, 2nd edition.

3. Front Office Management by S.K. Bhatnagar.

4. Front Office Training Manual by Sudhir Andrews.



SEMESTER - IV ELECTIVE I PAPER – ITRAVEL & TOURISM


Objective: To learn about the tourism industry and its operation s to facilitate tourismpromotion

UNIT – IThe Tourism Industry – Significance of Tourism, 5 ‘A’s of TourismClassification of Tourism, Classification of TravellerTravel Motivators, Forms and types of Tourism

UNIT – IITourism Organizations and their NeedsOverview of WTO, IATA, PATA, ICAOOverview of ITDC, TAAI, IATO

UNIT – IIITravel Agencies – types and functions,Tour operator – Meaning and classification, Types of package tourModes of Travel – Air, Sea, Rail and Road

UNIT – IVE- Tourism – Scope, typology of e-tourismGDS – examples, General overview of leading GDSPayment system in E-Tourism

UNIT – VEmerging types of Tourism – Cruise, Spiritual Tourism, Space tourism, Dark tourism,Disaster tourism, Medical tourismImpacts of Tourism – Positive & Negative. Measures to regulate tourism impacts.

REFERENCE TEXT:1. Tourism Operations and Management – Ruday, Biwal, Joshi - OUP.2. Tourism Principles & Practices – Mishra - OUP.

-------------------------------------------------------------------------------------------------------



SEMESTER – IV ELECTIVE PAPER –IIIHOTEL ENGINEERING & MAINTENANCE


Objective:To learn about the functioning of the Engineering Department and the importance ofEngineering department in the Hotel Industry.

UNIT – IRole and importance of Maintenance Department in hotel industryOrganizational chart of maintenance department.Duties and responsibilities of maintenance department.Maintenance – Preventive and break-down maintenance.Types of fuel used in catering industry; comparative study of different fuels.

UNIT – IIGas: LPG and its properties; precaution to be taken while handling gas;Gas burners - low and high pressure burners, corresponding heat output,Gas bank and its location. Types of manifold

Electricity: Importance and its uses. Meaning of ampere, volt, ohms and their relations,ohms law, AC & DC their difference..

UNIT – IIIWater system management:Sources of water and its quality,Hardness in water and its removal methods.Distribution of water supply system and its storage.Sanitary systems: Sink, basins, WC, inspection chambers, soiled pipes,Waste disposal: Solid and liquid waste, sullage and sewage, disposal of solid waste,sewage treatment.

UNIT – IVRefrigeration:Principles and uses of refrigeration in catering industry.Basic principles of refrigeration systems and refrigerants.

Conditions for comfort:Air movement, humidity control, ventilation methods, ventilation rates for differentrooms.Air-conditioning: TypesEnergy conservation: Energy conservation barriers; methods of conserving electrical andwater energy.



UNIT – VFire prevention and fire protection -Types of fire, and fire extinguishers, fire detectors and alarm.Pollution control: Water pollution and sewage pollution.

Audio visual equipmentsVarious AV equipments used in HotelsCare and maintenance of over head projectors, slide projector, and LCD screens

REFERENCE TEXT:1. Hotel Engineering & Maintenance in Hospitality Industry – Frank M. Borsenik –

Van Nostrand Reinhold.2. Principles of Hospitality Engineering – John D.Palmer – Van Nostrand Reinhold.3. Theory of catering – Ronald Kinton& Victor Cesarani – ELBS.4. Hotel Engineering – SujithGhosal - OUP



SEMESTER – IV SBS EL PAPER – IIFOOD PRESERVATION


Objective:The students should be able to learn the basics of Food Preservation and thetechniques involved in preservation.

UNIT IFood hygiene & General hygiene- Introduction- types of food contamination-Introduction to food Preservation- Importance of food preservation-Principles of food preservation.

UNIT IIFood additives- meaning – Need for Food additivesNutritional additives, processing agents: – Emulsifiers, Stabilizers and thickeners,Chelating.Preservatives: – Antioxidants and AntimicrobialSensory agents: – Colorants, Flavorings, sweeteners,Role of salt and sugar in food preservation

UNIT IIIPreservation by Heat and its effect on food:

- Blanching, Pasteurization, Heat sterilization and DehydrationPreservation by low temperatures and its effect on food:

- Chilling, Freezing and Freeze drying

.UNIT IVPreparation techniques for Various squashes, jam, sauce, ketch up and picklesModified atmosphere packing – advantages & disadvantages

UNIT VFood hygiene Regulation- Food Safety Acts – Prevention of food adultration act 1954,Food Products order 1955, Meat food products order 1973,HACCP and ISO 22000

Reference:1. Foods, facts and Principles- Shkuntala Manay- New Age International publishers2. Principles on Preservation of fruits and vegetables- Vennila & kanchana –RathnaPublications3. Modern technology Food preservation- NIIR Board-Asia pacific business press inc.4. Food Processing Technology – Principles & Practices – P.Fellows, WoodheadPublishing Ltd5. Food Preservation Techniques –Ed. Peter Zeuthan, Woodhead Publishing Ltd



SEMESTER – IV SBS EL Pract – IIFOOD PRESERVATION


Objective:The students should be able to learn the various methods of preparing preserved andinstant food items.

1. Preparation of varieties of Squashes2. Preparation of varieties of Jams3. Preparation of sauces & ketchups4. Preparation of varieties of Pickles5. Preparation of varieties of dehydrated foods

REFERENCE TEXT:

1. Foods, facts and Principles- Shkuntala Manay- New Age International publishers2. Principles on Preservation of fruits and vegetables- Vennila & kanchana –RathnaPublications3. Modern technology Food preservation- NIIR Board-Asia pacific business press inc.4.Food Processing Technology – Principles & Practices – P.Fellows, WoodheadPublishing Ltd5. Food Preservation Techniques –Ed. Peter Zeuthan, Woodhead Publishing Ltd



SEMESTER-IV TAMIL/ADVANCED TAMILSubject: -I Max marks:INT/ESE:20/30


Department of Hotel Management & Catering Science Page 1 of 25

VISION OF THE DEPARTMENT

To develop the department into a school of excellence in Catering Science and Hotel

Management

MISSION OF THE DEPARTMENT

To mould the students, to become professionals in the catering industry to meet the challenging

needs of the industry.

PROGRAMME EDUCATIONAL OBJECTIVES

1. To facilitate the students to accumulate the necessary knowledge required, to excel in his

preferred area of operation

2. To facilitate the students to learn the skills required, to enable him/her to operate with

confidence, in the industry.

3. To show competence, communicate effectively, exhibit team spirit, and have ethical and moral

values.

PROGRAMME OUTCOMES

After completion of the programme the graduates will be able to:-

1. Use the acquired knowledge in Hotel Management and Catering Science to meet his day to day

professional activities

2. Use the acquired skills to meet the challenge of providing quality service to the guests, in his

chosen area of operation.

3. Communicate effectively, be equipped with the right work attitude, and groom acceptably.

4. Grow in his career to reach higher positions in the hospitality industry..

MAPPING OF PEO’s AND PO’S

PEO1 PEO2 PEO3PO1 XPO2 XPO3 XPO4 X X X



SEMESTER - I CORE PAPER –I

FOOD PRODUCTION – ISubject Code: MaxMarks: INT/ESE: 20/55

FOOD PRODUCTION-I

COURSE OBJECTIVE:To impart the basic and fundamental concepts of food production

department of a hotel and their functioning, pre-preparation skills , staffing , Basic

commodities used in kitchen.

COURSE OUTCOMES AND ITS COMPETENCY LEVEL:

CO-1: Will understand the need and importance of cooking food, the various

fundamental components and nutrients a food contains and the major ingredient that

goes into making a wholesome food. (K2)

CO-2 : To understand the importance of weighing and measuring ,conversions of

weights and measures, weighing and measuring for a standard recipe, Basic pre-

preparation techniques, and various methods of mixing food.(K1,K2,K3)

CO-3: To understand the importance of kitchen uniform, safety rules, hygiene, staffing

hierarchy & personal hygiene, (K2, K3)

CO-4 : Will understand the various methods of heat transference and various methods of

cooking food (dry heart/moist heat)and the various types of fuels used in cooking

(K1,K2,K3)

CO-5: Will know the various types of Indian spices, pulses, cereals, fruits & vegetables

used in cooking and their uses, preparation of Basic Indian gravies and their uses. (K2,

K3)


PO1 PO2 PO3 PO4CO1 X XCO2 X X XCO3 X XCO4 X XCO5 X X



UNIT I

Aims and Objectives of cooking food.

Classification of cooking material and their uses

a. Foundation Ingredients - Meaning, action of heat on carbohydrates, fats, Proteins ,

minerals and vitamins

b. 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 uses

d. Eggs- uses of egg in cooking, characteristics of fresh eggs, deterioration of eggs,

storage of eggs.

e. Salt- uses

f. Liquid- Water , stock, milk, fruit juices, etc- uses of liquid.

g. Flavoring and seasoning agents- uses and examples

h. Sweetening agents- uses and examples

i. Thickening agents- used in Indian & continental cuisine

UNIT II

Weighing & Measuring: Conversions of weights and volumes.

Preparation of ingredients with examples: Mis-en-place; terminologies used in vegetable

cutting (Julienne, Brunoise, Macedoine, Jardiniere, Paysanne), grating , grinding,

mashing, sieving, milling, steeping, centrifugation, emulsification, evaporation,

homogenization.

Methods of mixing food

Texture

UNIT III

Kitchen attire, Rules & regulations to be followed in kitchen.

Kitchen organization, duties and responsibilities of kitchen staff

Layout of 5 star hotel’s kitchen.

Equipments used in kitchen- classification, uses & maintenance



UNIT IV

Transference 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

UNIT V

Basic Food commodities I

Basic 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

liter

Pulses : Pulses used in Indian cooking

Fruits : classification with examples

Vegetables : Classification of vegetables, Pigments, action of heat on

Pigments, Role of vegetables in diet

.TEXT:



REFERENCE



Pedagogy: Chalk& Talk, LCD, OHP, Chart preparation



SEMESTER – I CORE PAPER – IIFOOD & BEVERAGE SERVICE - I

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

The students should be able to learn the basics of Food & Beverage service department


CO-1: Will understand the classification of catering industry, the attributes required for

a hospitality staff & the scope of the caterers in the industry. (K2, K3)

CO-2: To understand the different types of restaurant with their staffing hierarchy and

their job description. (K1, K2)

CO-3: Will understand about the ancillary departments in the hotel, restaurant service &

the Do’s and Don’ts in a restaurant. (K2, K3)

CO-4: To Practice the different types of menu, with their planning and accompaniments.

(K1, K3)

CO-5: Will understand the different types of cheese, savory, ice-creams, sweets, Dessert.

(K1, K2)


PO1 PO2 PO3 PO4

CO1 X X

CO2 X X X

CO3 X X X

CO4 X X

CO5 X X

UNIT I

Introduction to Catering- different types of catering establishments; Partners of the Hotel

Industry; Scope for caterers in the industry, relationship of catering industry with the

other 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 II

Different types of catering establishment: Types of restaurant-Overview and key

characteristics of coffee shops, Continental restaurant, Specialty restaurant, Pubs, Night

clubs, Disco, Snack and milk bar

Staff organization- The principle staff of different types of restaurants. Duties and

responsibilities 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

laying a table. Do’s and don’ts in a restaurant. Dummy waiter and its uses during service.

UNIT IVDifferent types of menu: Origin of menu, table d’hote, a la carte menu, French classical

menu, planning of simple menus; food and their usual accompaniments

UNIT V

Styles of Presenting Potatoes

Cheese – Types and characteristics of English and European cheese, cover and its

accompaniments.

Savory – types, example for each type, cover laying and its accompaniments.

Ice-creams – categories of ice-creams – Sundae, parfait, biscuits, bombes and its cover

Sweets – Meaning of bavoroise, mousse, flan, soufflé, custard, jellies, and fools. Cover

Laying, styles of presenting sweets.

Dessert – Fruits and nuts – cover and accompaniments.

TEXT


REFERENCE:

1. The Waiter – John Fuller & A.J.Curie – Hutchinson

2. Modern Restaurant service, A manual for students and practitioners – John Fuller &

Food and Beverage service- Dennis.R. Lillicrap & John.A.Cousins- ELBS


Pedagogy: Chalk& Talk, LCD, OHP, Chart preparation





COURSE OBJECTIVE:

To impart knowledge on the various basic kitchen equipments,

ingredients used and various basic Indian recipe.


CO-1: Will understand and identify kitchen utensils and equipments, Basic cereals,

pulses, herbs, spices and flavoring agents (K1)

CO-2: Will understand and demonstrate various cuts of vegetables, Basic stock and

sauce. (K1, K3)

CO-3: To know the various joining of poultry and cuts of fish and feel the difference in

the texture.(K1, K2)

CO-4: Will get the knowledge of various Indian cuisine, taste, flavor, and making

technique (K1, K3)

CO-5: Will practice the cooking sequence of a five course menu with various dishes

from starter to dessert(K2,K3)


PO1 PO2 PO3 PO4

CO1 X X

CO2 X X X

CO3 X X

CO4 X X

CO5 X X



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





.TEXT:



REFERENCE



Pedagogy: Chalk& Talk, Demonstration, supervised practice in cooking



SEMESTER – I & II CORE PRACTICALS II

FOOD& BEVERAGE SERVICE PRACTICAL– ISubject Code: Max marks: INT/ESE: 40/60

COURSE OBJECTIVE

To impart the basic skills in serving food and non-alcoholic beverages to enable the students to

serve these properly in a Food & Beverage outlet

COURSE OUTCOME AND ITS COMPETENCY LEVEL

1. To know the various equipments used in an F&B outlet of a 5 star hotel, their uses,

maintenance and method of handling (K1, K2)

2. The art of getting the restaurant ready for service, the skill in setting various covers for various

menus, including breakfast, lunch and dinner menus (K1, K2, K3)

3. The knowledge about various, food, their covers, presentation, accompaniments and method of

service including the compilation of Tabled’hote menus (K1, K2)

4. The knowledge of various non alcoholic beverages, their cover, and method of service (K1,

K2)

5. Receiving the guest, presenting the menu, taking their orders and service of various food and

non-alcoholic beverages and the preparation and presentation of bills (K1, K2, K3)

MAPPING WITH PROGRAMME OUTCOMES

PO1 PO2 PO3 PO4CO1 x xCO2 x xCO3 x xCO4 x xCO5 x x x

Practical Exercises:-


2. Serviette folds3. Laying and relaying of table cloths4. Cleaning and polishing/wiping of cutlery, crockery and glassware5. Carrying a light tray



6. Carrying a heavy tray7. Carrying glasses8. Handling glasses9. Manipulating service spoon and fork10. Service of water11. Arrangement of side board12. Table D’hôte cover laying13. A la Carte cover laying14. Practice of simple menu compilations15. Receiving the guest, presenting the menu card, taking orders16. Service of Hors-d’oeuvres17. Service of Soup18. Service of main course19. Service of salads20. Service of sweets21. Service of cheese22. Service of non-alcoholic drinks23. Continental breakfast cover and tray setup24. English breakfast cover and tray setup25. Taking orders through telephone for room service26. Changing ash tray during service27. Presenting the bill.

TEXT BOOKFood & Beverage service – R.Singaravelavan - OUP

REFERENCE TEXTS:1. Food and Beverage service- Dennis.R. Lillicrap & John.A.Cousins- ELBS


Pedagogy: - Chalk & Talk, OHP, Demonstration and Supervised Practice (Mock

Service)



SEMESTER - I ALLIED PAPER –I

HOUSE KEEPING MANAGEMENT – ISubject Code: Max marks: INT/ESE: 20/55.

COURSE OBJECTIVE:

To impart the fundamental and basic functioning of HK Dept in a

hotel and their importance in cleaning guest rooms and other public areas.


CO-1: Will understand the basic structure, layout, staffing and hierarchy in HK Dept

(K2)

CO-2: To know the various types of Manual and mechanical cleaning

equipments/Cleaning agents used in HK and their application (K1, K2, K3)

CO-3: Will learn the different types of hotel guest rooms, their terms used and the

methods of pest control (K2)

CO-4: To understand the various methods of cleaning and making a guestroom (K2, K3)

CO-5: Will learn the term public area of a hotel and how to clean various public areas

(K2, K3)


PO1 PO2 PO3 PO4

CO1 X X X

CO2 X X

CO3 X

CO4 X X X

CO5 X X X






Unit – IVGuest room cleaningTypes of SoilManual methods of cleaning – Overview of Sweeping, dusting, dampdusting, mopingMechanized methods of cleaning – Overview of suction cleaning, polishing andscrubbingFrequency of Cleaning

Unit – VPublic area cleaningEntrance – Lobbies – Front desk – Elevators – staircases – guest corridors – publicrestaurant – Banquet halls – swimming pool and changing rooms

Course outcomes and its competency levelCO1 -

TEXT:House Keeping Operations Raghubalan, OUP

REFERENCEHotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLSHouse keeping Supervisor Sudhir Andrews, TMH

Pedagogy: Chalk& Talk, LCD, OHP,





COURSE OBJECTIVE:

To impart knowledge on bed making, Flower arrangement, cleaning of various surfaces

and polishing of silver ware and brassware.


CO-1: Will learn to identify cleaning agents & equipments both manual and mechanical

used in hotel industry (K1, K3)

CO-2: Will know to clean & polish various surfaces such as metal glass wood stone.

(K1, K2)

CO-3: To practice bed making and to know the basic principles of laundry operations.

(K3, K1)

CO-4: Will understand the various types of flower arrangements and will get practice to

make their own flower arrangements. (K1, K3)

CO-5: To understand the guest room layout & preparation of duty Rota. (K1, K4)


PO1 PO2 PO3 PO4

CO1 X X

CO2 X X

CO3 X X

CO4 X

CO5 X X


maintenance




Glass

Ceramics



Wood

Stone




7. Room inspection




TEXT:House Keeping Operations Raghubalan, OUP

REFERENCEHotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLSHouse keeping Supervisor Sudhir Andrews, TMH

Pedagogy: - Chalk & Talk, OHP, Demonstration and Supervised Practice




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

COURSE OBJECTIVE:

To impart the basic concepts of continental cookery, cooking techniques, various cooking

terms and their applications through various recipes.


CO-1: To understand the meaning of stock, sauces, glazes, and their classification, terms

associated recipes and uses in cookery. (K1, K2, K3)

CO-2: Will understand and learn the meaning of Hors’deouvre, salads, and types of

sandwiches. (K1, K2, K3)

CO-3: Will learn the various classification & forms related to soups, their recipes, basic

egg preparation and production and styles of various pastas, their shapes and terms. (K1,

K2, K3)

CO-4 : To learn the various ,selection, cuts, terms associated and their cooking

method/styles of fish, meat, poultry and charcuterie products.(K1,K2,K3)

CO-5: Will learn to list, classify and understand the uses of various basic cooking

commodities and their uses in cooking different types of cheese, savory, ice-creams,

sweets, Dessert. (K1, K2, K3)


PO1 PO2 PO3 PO4

CO1 X X X

CO2 X X

CO3 X X X

CO4 X X X

CO5 X X X



UNIT IStocks : Meaning, Uses and types of stocks, Points observed wile making stocks, Recipes for preparing

1litre of white, brown and fish stock.

Glazes: Meaning and uses

Roux : meaning, types of roux

Sauces: Meaning, qualities of a good sauce, Classification of sauces-Recipe for preparing

½ liter Bechamel, Veloute, and Espagnole sauce – Derivatives of Mother

sauces.Miscellaneous sauces- recipes for Horse radish sauce, mint sauces, bread sauce,

cranberry sauce, Cumberland sauce, curry sauce, roast gravy, and Juslie.

UNIT II

Hors d’ oeuvre: Meaning, types – single & Hors d’ oeuvre varies. Egs for each type

(name only)

Salads- types of Salads- Parts of salad- salad dressings. Recipes for salad dressings.

Sandwiches: Types of bread used, spreads & filling used, Points observed while making

sandwiches. Storage of sandwiches. Different types of s/w.

UNIT III

Soups: Classification of soups- Description of various thick soups with examples, ten

styles of consommé and their garnishes, recipe for any three.

Eggs – Basic recipes of egg preparations- Boiled egg – styles, Poached egg – basic

recipe, styles,(any two with recipe) , Omelette & its styles (any 3), Scrambled egg and its

styles (any 3), Stuffed eggs (any 2) Fried eggs and its styles.

Pasta : Production, cooking of Pasta, types of Pasta. Description for spaghetti,

fettuccini, macaroni, ravioli, cannelloni, lasagne, tagliatelli, and Penne

UNIT IV

Fish: Classification with egs: selection & cuts of fish, cooking of fish – 3 styles each of

poached and fried fish with recipe.

Poultry: Selection of poultry, classification based on size, use of each type.

Butchery: Selection, cuts, size, & uses of lamb, mutton, beef, veal & pork.



Bacon, Ham, Gammon- meaning, names of popular ham.

Description of beef steaks. Degrees of cooking steaks

UNIT V

Basic Food commodities II

Cream : Types, description and their uses

Yoghurt : Types

Cottage cheese : Production with two recipes

Nuts : Names of nuts commonly used in cooking

Herbs : Uses of herbs

Spices & condiments : Uses of different spices and condiments names

Coloring & flavoring : Types & Names

TEXT:

1. Practical cookery by Kinton cessarani, 7th, 8th, 10th, edition - ELBS

2. Modern cookery Volume I & II, by Thangam Philip – Orient blackswan

REFERENCE

1. Food production operations by Parvinder Bali, Oxford publications

2.. Theory of Catering by Kinton Cessarani – ELBS

3. Larousse Gastronomique






COURSE OBJECTIVE:

To impart knowledge about the various specialized service techniques, function catering,

non alcoholic beverages and basic control systems.

.


CO-1: Will learn the types of breakfast and their cover laying and the functions of

outdoor catering. (K1, K2, K3)

CO-2: Will understand the various types and styles of food service and the functioning

of room service (full and partial). (K1, K2, K3)

CO-3: Will understand the various classification of non alcoholic beverages and the

functioning of dispense bar. (K1, K2)

CO-4: Will learn to compile afternoon tea & High tea service menu and the production

of tobacco and styles of tobacco. (K1, K2)

CO-5: Will learn the various types checking, control & billing systems. (K1,K2)


PO1 PO2 PO3 PO4

CO1 X X X

CO2 X X X

CO3 X X X

CO4 X X X

CO5 X X X



UNIT IBreakfast: - types, menu for each type. Cover laying for continental and Englishbreakfast.Outdoor catering: Meaning, preliminary survey of the place and comfort of party, hiringof service personnel, making a list of service equipment required, setting up counters andallotting stations.UNIT IITypes of service; different styles of service, factors influencing each type, advantages anddisadvantages, styles of service often implemented these days.Floor/Room service: Meaning, Full and Partial room service, Order taking procedures:In-person, telephone and door hangers. Breakfast service in room, tray set up, facilities inroom.Lounge Service: Meaning, Organization of Lounge service.UNIT IIIClassification of beverages: Tea, coffee – history, processing, varieties, methods ofpreparation. Preparation, styles and service procedures of common non-alcoholicbeverages - milk based drinks. Juice, squash, aerated waters and other bar non-alcoholicdrinks used in dispense and main bar.UNIT IVAfternoon tea service: Menu for High tea & Afternoon tea, cover for High tea &Afternoon tea, order of service. Reception tea service.Tobacco – Important tobacco producing countries of the world, Quality cigars andcigarettes served in hotel, Strength and size of cigars, Storage of cigars and cigarettesUNIT VChecking, control and billing: Introduction & checking system, types of checking, carboncopies, triplicate system of checking, checking for wines & other drinks, checks for stillroom and other services.Types of checks: Return check, En place check, En suite check, Extra charge, No charge& cancellation checks.The Bill – method of making the bill & settling the account.

TEXTFood & Beverage service – R.Singaravelavan – OUP



-------------------------------------------------------------------------------------------------------Pedagogy: Chalk& Talk, LCD, OHP,





COURSE OBJECTIVE:

To impart the knowledge about the house keeping department and its

functioning in a hotel.


CO-1: Will understand the classification of fibers, yarn, fabric construction methods,

textile finishes.

CO-2: Will understand about the linen room operation in a hotel.

CO-3: Will learn the laundry operations in a hotel.

CO-4: To understand the concepts and basic guidelines of hotel interior decoration

CO-5: Will learn the concept of ecotel and its certification essentials and standards to be

followed


PO1 PO2 PO3 PO4

CO1 X X

CO2 X X

CO3 X X

CO4 X X X X

CO5 X X

Unit – ITextiles

Classification of Fibres

Yarn – types

Fabric construction – Weaving, Knitting and Bonding

Textile finishes – Sanforizing, Mercerizing, Softening, Stiffening and Optical whitening

Unit – II

Linen room Operations

Activities in Linen room

Layout of the Linen room – Planning the linen room



Storage and Exchange of linen

Linen control

Various linen used in Hotels

Unit – IIILaundry Operations

Types of Laundry

Equipments in Laundry

The Laundry process

Dry cleaning process

Classification of Stains, Classification of Stain removal methods

Unit – IV

Interior Decoration

Floor Covering & Finishes – Types with examples

Carpets – Types

Wall Coverings – Types

Ceiling finishes - Types

Unit – V

Ecotels

Ecotel Certification – Three R’s and Five Globes

Energy conservation – tips for energy conservation

Water conservation – tips for water conservation

Environment friendly House keeping process

TEXT:

House Keeping Operations Raghubalan, OUP

REFERENCE

Hotel, Hostel and Hospital House keeping Joan C Branson & Lennox, ELLS

House keeping Supervisor Sudhir Andrews, TMH




CERTIFICATE IN TRANSPORT CATERING & FAST FOOD OPERATIONS

SEMESTER-1

MODULE I- PAPER- I – SPECIALISED CATERING OPERATIONS

Subject Code: Max marks: INT/ESE 10/40COURSE OBJECTIVE:

To impart fundamental concepts of fast food and transport catering.

.COURSE OUTCOMES AND ITS COMPETENCY LEVEL:

CO-1: Will learn the various aspects of transport catering. (K1, K2, K3)

CO-2: Will understand the trends and guidelines for transport catering. (K1, K2, K3)

CO-3: Will learn to comply with the food safety and hygiene standards with respect to transport

catering. (K1, K2)

CO-4: Will understand the meaning, concept & operations of fast food outlet. (K1, K2)

CO-5: Will learn the Service procedures in a quick service restaurant and the issues related to

labor and health. (K1, K2)MAPPING WITH PROGAMME OUTCOMES

PO1 PO2 PO3 PO4

CO1 X X X

CO2 X X X

CO3 X X X

CO4 X X X

CO5 X X X

UNIT-I: Introduction to transport catering, examples of transport catering operations.

UNIT-II: Present trend in transport catering industry, Guidelines for transport catering

operations.

UNIT-III: Food Safety and hygiene standards to be followed in a transport catering sector and

their advantages.

UNIT-IV: Introduction to fast food operations, Essentials of a fast food outlet & the operations

standards to be followed (HACCP)

UNIT-V: Service procedure to be followed in a quick service restaurant, jobs & labour issues,

health issues.

TEXT:Food and Beverage service- Dennis LillicrapReference:-Food & Beverage service – R.Singaravelavan – OUPPedagogy: Chalk& Talk, LCD, OHP.



CERTIFICATE IN TRANSPORT CATERING & FAST FOOD OPERATIONSSEMESTER-2

MODULE – I – PAPER II – FLIGHT CATERINGSubject Code: Max marks: INT/ESE 10/40

COURSE OBJECTIVE:

To impart fundamental concepts of fast food and transport catering.

.COURSE OUTCOMES AND ITS COMPETENCY LEVEL:

CO-1: Will learn the concepts of flight catering operations. (K1, K2)

CO-2: Will understand the difference in operations of airline catering with other catering

industry. (K1, K2, K3)

CO-3: Will know the basic Standard Operating Procedure (SOP) followed in Flight catering.

(K1, K2)

CO-4: Will learn the various service procedures, food hygiene and safety standards followed in

airline catering. (K1, K2, K3)

CO-5: Will understand the current issues and trends followed or happening in the airline catering

industry. (K1, K2)


PO1 PO2 PO3 PO4CO1 X X XCO2 X XCO3 X XCO4 X XCO5 X X

UNIT-I: Introduction to flight catering, History & origin, defining airline catering.

UNIT-II: Differentiating airline catering industry from other forms of catering industry, Major

stakeholders in the industry.

UNIT-III: Basic information necessary for airline catering operations, SOP’ S & abbreviations.

UNIT-IV: Airline catering tray set up, food handling in aircraft, hygiene control in airline

catering.

UNIT-V: Issues and trends in airline catering industry.

TEXT:

Food and Beverage service- Dennis Lillicrap

Reference:-Food & Beverage service – R.Singaravelavan – OUP





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.


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 fast

food operations (K1, K2, K3)

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

(K2, K3)


PO1 PO2 PO3 PO4

CO1 X X

CO2 X X X X

CO3 X X

CO4 X X

CO5 X X X X

UNIT IServices – Introduction – meaning – characteristics of services; Types of services – Models in

services marketing – Service marketing system – Services in global perspective – Services

strategy and organizing for global marketing – Service quality – Key decisions in global services

marketing

UNIT II

Services marketing mix – Developing the product – Service strategy – Services distributions –

Promoting Services - Role of communication in service marketing – Delivery in services – Role

of technology 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 – McDonald’s, KFC, Pizza hut - consistency in service standards.

UNIT V

Hotel Marketing – Users of Hotel services – Market segmentation for hotels – Online reservation

for hotels – Promotional strategies for rooms and Food & Beverages – Guest handling – future

marketing trends in India.

Suggested Readings:-

1) Rampal and Gupta -Services marketing – Sultan Chand

2) Bhattacharjee - Services Marketing – Excel Publishers

3) Zeithaml - Services Marketing – (Tata McGraw – Hill, 3rd edition) 1999

4) Human Resource management for Hospitality Services – Alistair L Goldsmith

5) 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

Mishra

7) Services Marketing – S.M.Jha.

Certificate in Transport catering & Fast food operations

SEMESTER-1

UNIT-I : Introduction to transport catering, examples of transport catering operations.

UNIT-II : Present trend in transport catering industry, Guidelines for transport catering operations.

UNIT-III : Food Safety and hygiene standards to be followed in a transport catering sector and theiradvantages.

UNIT-IV : Introduction to fast food operations ,Essentials of a fast food outlet & the operationsstandards to be followed (HACCP)

UNIT-V : Service procedure to be followed in a quick service restaurant ,jobs & labour issues, healthissues.

Certificate in Transport catering & Fast food operations

SEMESTER-2

UNIT-I : Introduction to flight catering ,History & origin ,Defining airline catering .

UNIT-II : Differentiating airline catering industry from other forms of catering industry, Majorstakeholders in the industry.

UNIT-III : Basic information necessary for airline catering operations, SOP’ S & abbreviations.

UNIT-IV : Airline catering tray set up, food handling in aircraft ,hygiene control in airline catering.

UNIT-V : Issues and trends in airline catering industry.

HOSPITALITY SERVICE MARKETING - · PDF fileIntroduction to Catering- different types of...

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