Prospectus No Bachelor of Hotel Management & Catering Technology (Home Science) ( I, II, III & Final Year) Yearly

Pattern 2008-2009 and onwards

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

jk"Vlar rqdMksth egkjkt Ukkxiwj fo|kihB] ukxiwj vH;klfedk

PROSPECTUS
RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY, NAGPUR
--------------------------------------------------------------------------------------------------------------------BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY FACULTY OF HOME SCIENCE
The Examination for the degree of Bachelor of Hotel Management & Catering Technology First Year of Bachelor of Hotel Management & Catering Technology Second Year of Bachelor of Hotel Management & Catering Technology Third Year of Bachelor of Hotel Management & Catering Technology Final Year of Bachelor of Hotel Management & Catering Technology (Four Years degree Course), (Yearly Pattern) 2008-2009 and onwards

Price : Rs.

/- Only

Printed at: Rashtrasant Tukadoji Maharaj

Nagpur Vidyapeeth Mudranalaya, Nagpur, 2010.

RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY _____________ SPECIAL NOTE _____________

Notwithstanding anything to the contrary, it is notified for general information and guidance of all concerned that a person, who has passed the qualifying examination and is eligible for admission only to the corresponding next higher examination as an ex-student or an external candidate, shall be examined in accordance with the syllabus of such next higher examination in force at the time of such examination in such subjects, papers or combination of papers in which students from University Department or Colleges are to be examined by the University.

Registrar, Rashtrasant Tukadoji Maharaj Nagpur University

IMPORTANT NOTE FOR THE GUIDANCE OF THE STUDENTS _____________

Be it know to all the students desirous to take examination/s for which this prospectus has been prescribed should, if found necessary for any other information regarding examinations etc. refer the University Ordinances. Booklet concerning the various conditions/provisions pertaining to examinations as prescribed in the following Ordinance:Ordinance No.1 Ordinance No. 2 Ordinance No. 4 Ordinance No. 6 Ordinance No. 7-A : Enrolment of Students : Admission of Students. : National Cadet Corps. : Examinations in General (relevant extracts) : Condonation of Deficiency of Marks for Passing an Examination or for Improvement of Division thereat in the Faculties of Arts, Science, Commerce, Education, Social Sciences, Law, Home Science Ordinance No. 7B and Engg. & Technology and Examination in Pharmaceutical Sciences. : Condonation of Deficiency of Marks for Passing an Examination in the Faculty of Medicine (excluding examinations in Pharmaceutical Sciences). Ordinance No. 9 Ordinance No. 10 Ordinance No. 19 Ordinance No. 109 : Conduct of Examinations (relevant extracts) : Providing for Exemptions and Compartments. : Admission of Candidates to Degrees. : Recording of a change of name of a University Students in the records of the University. Ordinance No. 138 Ordinance No. 159 : For Improvement of Division :Prescribing Rules for Revaluation of Answer Books of Examinees at University Examinations. This booklet of Ordinance is a period publication and will be available on sale with the approved Book-sellers and University Publication Department, University Library Building, north ambazari Road, Nagpur. Registrar, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur

RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY

(Established by Government of Central Provinces Education Department by Notification No. 513 dated the 1st of August, 1923 & presently a State University governed by Maharashtra Universities Act, 1994)

________________________________________________________________________________________________________ ____

*ORDINANCE NO.

15

OF 2009

AN ORDINANCE TO PROVIDE FOR THE EXAMINATION LEADING TO THE DEGREE OF BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY IN THE FACULTY OF HOME SCIENCE

Whereas it is expedient to provide for an Ordinance governing the Examination leading to the Degree of Bachelor of Hotel Management & Catering Technology, in the Faculty of Home Science, the Management Council is hereby pleased to make the following ordinance. : 1. This Ordinance may be called Examination leading to the Degree of Bachelor of Hotel Management & Catering Technology, in the Faculty of Home Science, Ordinance. 2009. This Ordinance shall come into force with effect from the date of its approval by the Management Council. There shall be four examinations leading to the degree Bachelor of Hotel Management & Catering Technology namelyi. The first Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science to be held at the end of the First year. It shall be known as Bachelor of Hotel Management & Catering Technology Part-I Examination. The second Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science to be held at the end of the Second year. It shall be known as Bachelor of Hotel Management & Catering Technology, Part-II Examination. The third Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science to be held at the end of the Third year. It shall be known as Bachelor of Hotel Management & Catering Technology, Part-III Examination. The final Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science to be held at the end 4

2.

3.

ii.

iii.

iv.

of the Fourth year. It shall be known as Bachelor of Hotel Management & Catering Technology, Part-IV Examination. ________________________________________________________________________ ____ * Accepted by the Management Council dt. 4th April, 2009, vide item No.27, under draft ordinance No. 4 of 2008 & Honble Chancellor vide letter No. CS/NU/STT/43/09/(6573)/3937, dt. 26 October, 2009.

343 4. The examination specified in paragraph 3 above shall be held twice a year at such places on such dates as may be fixed by the Board of Examinations.

5.

Subject to compliance with the provisions of this ordinance and of other ordinances in force from time to time a candidate for admission to the examination shall; a. In the case of Bachelor of Hotel Management & Catering Technology Part I have passed XII Standard Examination of Maharashtra State Board of Secondary & Higher Secondary Education or an examination recognized as equivalent thereto under the following faculties Science / Home Science / Commerce / Arts with compulsory English. In addition the rules notified by government of Maharashtra from time to time. OR The candidate should have passed the Indian School Certificate (Std. XII) Examination or any other equivalent Higher Secondary (Std. XII) Examination of a Council or Board outside Maharashtra State with English, Science, Home Science, Commerce, Arts and with not less than 50% marks (45% marks for backward class candidates from Maharashtra State only) in the Faculties of Science/Home Science/Commerce/Arts with English. Admission to BHMCT Part-I shall be after appearing for MAH-HM-CET.

b. In the case of Bachelor of Hotel Management & Catering Technology Part-II have passed the Bachelor of Hotel Management & Catering Technology Part-I Examination of the University or an Examination recognized as equivalent thereto.

c. In the case of Bachelor of Hotel Management & Catering Technology Part-III; have passed the Bachelor of Hotel Management & Catering Technology Part-II Examination of the University or an Examination recognized as equivalent thereto. d. In the case of Bachelor of Hotel Management & Catering Technology Part-IV; have passed the Bachelor of Hotel 6

Management & Catering Technology Part-III Examination of the University or an Examination recognized as equivalent thereto.

6.

Without prejudice to the other provisions of the ordinance No. 6 relating to the Examinations in general the provision of paragraph 5,7,8,10 and 32 of the said ordinance shall apply to every collegiate candidate.

344 7. The fees for the examinations shall be as prescribed by the Management Council / Government of Maharashtra from time and whenever, any change is made in the fees prescribed for any particular examination that shall be notified through a notification for the information of the examinees concerned. Every candidate for Bachelor of Hotel Management & Catering Technology Part-I,II,III and final Examination in the Faculty of Home Science shall be examined in the subjects as set out in the appendix A, B, C, and D. i. The scope of the subjects shall be as indicated in the respective syllabus in force from time to time. Medium of instruction and examination shall be English.

8.

ii. 9.

An applicant for admission to an examination shall satisfy the Head of the Department / Principal in the terminal and other tests conducted during the academic year regarding her/his suitability to take the University examination. In order to pass in the Examination an examinee shall obtain in each subject not less than the minimum marks as indicated in the appedices. a. There shall be two sessional examinations and average marks of the two examinations shall be sent to the university as the college assessment marks.

10.

11.

The Head of the Department / Principal shall maintain, in her office the complete record of the marks obtained by the candidate in the sessional examinations. The same shall be submitted, before the commencement of the University Examination, to the Registrar, in a sealed cover. There shall be no classification of successful examinees at First, Second, and Third Bachelor of Hotel Management & Catering Technology examinations in the Faculty of Home Science. Division of examinees successful at the Final Bachelor of Hotel Management & Catering Technology Examination shall be determined on the basis of the aggregate marks obtained at the First, Second, Third and Final Bachelor of Hotel Management & Catering Technology Examinations in the Faculty of Home Science taken together.

12.

13.

14.

Those obtaining 60% or more marks in aggregate shall be placed in First Division and all other successful examinees in the Second Division. An examinee who is successful at an examination and obtained not less than 75% of the total marks prescribed in a subject shall be declared to have passed the examination with Distinction in that subject.

15.

345 16. Provisions of Ordinance No. 3 of 2007, relating to the award of Grace marks for passing an examination, securing higher division/class and for securing distinction in subject(s) and of Ordinance No. 10 relating to Exemptions and Compartments as amended up-to-date shall apply to the examination under this Ordinance.

17.

An unsuccessful examinee at any of the examination of Bachelor of Hotel Management & Catering Technology in the faculty of Home Science shall have an option to carry his / her college assessment marks for theory/practical examination to her successive attempt at the examination. The examinee however can forgo her/his college assessment marks in subject or subjects in which case she/he shall be examined for total marks comprising of theory/practical and college assessment together at her/his successive attempts at the examination in the form of application for examination for examination and once the option is exercised it shall be final and binding on examinee.

18.

As soon as possible after the examinations but not later than 30th June next following in case of examination held in March April and 28th February next following, in case of examination held in October November, the Board of Examination Shall publish a list of successful examinees. List of successful examinees at the Final Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science shall be arranged in the First and Second Division as envisaged in paragraphs 13,14 of this ordinance and names of examinee passing the said examinations as whole in the minimum prescribed period and obtaining the prescribed number of places in the First or Second Division shall be arranged in order of Merit as provided in the Examinations in General Ordinance No. 6.

19.

Notwithstanding anything to the contrary in this ordinance, no person shall be admitted to this examination, if she/he has already passed the same examination or an equivalent examination there to of other statutory University.

20.

During the IInd year an educational tour comprising of 8-10 days shall be compulsory. A short tour/factory visit of 2-3 days shall be arranged for III/VI years students.

10

21.

(*) After completion of Part-I and Part-III examination an internship comprising of 12 weeks each vocational training in to the Hotel Organizations recognized by the Head of the Institutions shall be a compulsory part as prescribed in the Appendices.

11

346 22. Successful examinees at the First Bachelor of Hotel Management and Catering Technology, Second Bachelor of Hotel Management and Catering Technology, Third Bachelor of Hotel Management and Catering Technology, and final Bachelor of Hotel Management and Catering Technology Examination in the Faculty of Home Science shall be entitled to secure Certificate signed by Registrar, titled Bachelor of Hotel Management & Cater Technology, Part-I, II, III, IV and those successful as the Final Bachelor of Hotel Management & Catering Technology examination shall on payment of the prescribed fee receive a Degree in the prescribed form signed by the Vice-Chancellor, at the convocation to be held by the University.

23.

Upon promulgation of this Ordinance, Ordinance No. 1 of 1995 and amend Ordinance No. 12 of 2003, governing the examinations leading to award of Bachelor of Hotel Management and Catering Technology in the Faculty of Home Science, shall stand repealed.

STATEMENT OF OBJECT & REASONS It was imperative to broaden the scope of the eligibility so as to facilitate the desirous and deserving applicant students to avail the opportunity in terms of their admission to the course the Academic Council in its meeting held on 19/20th July, 2007 vide item No. 173 considered & approved this amendment Ordinance. Hence this ordinance. While implementing the provisions of this Ordinance, no financial implications are involved at the Government as well as university level as of now or in future and the same is in consonance with the orders of the State Government .

12

APPENDIX A New Scheme and Syllabus FIRST EXAMINATION OF HOTEL MANAGEMENT AND CATERING TCHNOLOGY THEORY
Sr.No. Subject Sessi onal 20 20 20 20 20 20 20 20 Marks allotted Final Total Theory 80 100 80 80 80 80 80 80 80 100 100 100 100 100 100 100 800 Min. Pass Marks 45 45 45 45 45 45 45 45 No. of Periods 03 03 03 03 03 03 03 03 02 24+2+26 Exa m Hrs. 03 03 03 03 03 03 03 03

1-T-1 1-T-2 1-T-3 1-T-4 1-T-5 1-T-6 1-T-7 1-T-8

English & Communication Skills Basic Food Production & Patisserie-I Food & Beverage & Service-I Hotel Housekeeping-I Hotel Engineering & Maintenance Introduction to Hotel Industry & Front Office-I Food Commodities Hygiene Safety & First Aid Library

PRACTICAL
Sr.No. Subject Term Work Mark s -25 25 25 -25 Final Practical Marks 50 100 75 75 50 50 Total Min. Pass Marks 25 60 50 50 25 40 No. of Periods Exa m Hrs. 04 04 03 03 03 03

1-P-1 1-P-2 1-P-3 1-P-4 1-P-5 1-P-6

English Communication & Skills Basic Food Production & Patisserie-I Food & Beverage Service-I Hotel Housekeeping-I Hotel Engineering & Maintenance Front Office-I

50 125 100 100 50 75 500

02 08 04 04 02 02 22

Note: Industrial Training 12 Weeks Summer exams to be completed by MID April Log Book on training should be maintained by the student and signed by Training Co-ordinator / Head of the Deptt./Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B, Good-C, Fair-D, Poor-E. * One practical batch will consist of 12-16 students. 13

APPENDIX B SECOND EXAMINATION OF HOTEL MANAGEMENT AND CATERING TCHNOLOGY THEORY

Sr.No. Subject Sessi onal 20 20 20 20 20 20 20 20 Marks allotted Final Total Theory 80 100 80 100 80 80 80 80 80 80 100 100 100 100 100 100 800 Min. Pass Marks 45 45 45 45 45 45 45 45 No. of Periods 03 03 03 03 03 03 03 03 02 24+2+26 Exa m Hrs. 03 03 03 03 03 03 03 03

2-T-1 2-T-2 2-T-3 2-T-4 2-T-5 2-T-6 2-T-7 2-T-8

French Food Production & Operation-II Food & Beverage Service-II Hotel Housekeeping-II Front Office Operation-II Catering Science & Nutrition Basic Hotel Accounting Principles of Management Library

PRACTICAL
Sr.No. Subject Term Work Mark s -25 25 25 25 -Final Practical Marks 50 75 75 75 75 50 Total Min. Pass Marks 25 50 50 50 50 25 No. of Periods Exa m Hrs. 03 04 03 03 03

2-P-1 2-P-2 2-P-3 2-P-4 2-P-5 2-P-6

French Food Production & Patisserie-II Food & Beverage Service-II Hotel Housekeeping-II Front Office Operations-II Training Viva/Voce/P

50 100 100 100 100 50 500

02 08 04 04 04 22

Note: Outdoor Catering 10 times. * On completion of vacation training presentation is compulsory which will be evaluated by external & Internal. * Internal Training Placement Incharge. External Examiner appointed by University. * One practical batch will consist of 12-16 students.

14

APPENDIX C THIRD EXAMINATION OF HOTEL MANAGEMENT AND CATERING TCHNOLOGY THEORY

Sr.No. Subject Marks allotted Sessi Final Total onal Theory 20 80 100 20 80 100 20 20 20 20 20 20 80 80 80 80 80 80 100 100 100 100 100 100 Min. Pass Marks 45 45 45 45 45 45 45 45 No. of Periods 03 03 03 03 03 03 03 03 02 24+2+26 Exa m Hrs. 03 03 03 03 03 03 03 03

3-T-1 3-T-2 3-T-3 3-T-4 3-T-5 3-T-6 3-T-7 3-T-8

Computer Application-I Food Production & Patisserie-III Food & Beverage Service-III Hotel Housekeeping-III Front Office Management-III Financial Analysis & Decision Making Human Resource Management Marketing and Sales Management Library

800

PRACTICAL
Sr.No. Subject Term Work Mark s -25 25 25 25 Final Practical Marks 50 100 100 75 75 Total Min. Pass Marks 25 60 60 50 50 No. of Periods Exa m Hrs. 03 04 03 03 03

3-P-1 3-P-2 3-P-3 3-P-4 3-P-5

Computer Application-I Food Production & Patisserie-III Food & Beverage Service-III Hotel Housekeeping-III Front Office Management-III

50 125 125 100 100 500

03 08 04 02 04 21

Note: Outdoor Catering 10 times. Industrial Training 12 Weeks Log Book on training should be maintained by the student and signed by Training Co-ordinator / Head of the Deptt./Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B, Good-C, Fair-D, Poor-E. * One practical batch will consist of 12-16 students.

15

APPENDIX D FINAL EXAMINATION OF HOTEL MANAGEMENT AND CATERING TCHNOLOGY THEORY

Sr.No. Subject Marks allotted Sessi Final Total onal Theory 20 80 100 20 20 20 20 20 20 20 80 80 80 80 80 80 80 100 100 100 100 100 100 100 800 Min. Pass Marks 45 45 45 45 45 45 45 45 No. of Periods 03 03 03 03 03 03 03 03 02 24+2+26 Exa m Hrs. 03 03 03 03 03 03 03 03

4-T-1 4-T-2 4-T-3 4-T-4 4-T-5 4-T-6 4-T-7 4-T-8

Computer Application & Hotel Information System Entrepreneurship Development & Economics Food Production & Patisserie-IV Food & Beverage Service-IV Hotel House keeping - IV Research: Design & Methodology Hotel Related Laws Tourism & Public Relations Library

PRACTICAL
Sr.No. Subject Term Work Mark s --25 25 25 25 Final Practical Marks 50 50 100 100 50 50 Total Min. Pass Marks 25 25 60 60 40 40 No. of Periods Exa m Hrs. 03 03 04 03 03 03

4-P-1 4-P-2 4-P-3 4-P-4 4-P-5 4-P-6

Computer Application & Hotel Information System Project & Training Viva (Vacation) Food Production & Patisserie-IV Food & Beverage Service-IV Hotel House keeping IV Tourism & Public Relations

50 50 125 125 75 75 500

04 02 08 04 02 02 22

Note: Outdoor Catering 10 times. On completion on vacation training presentation is compulsory which will be evaluated by external & Internal. * One practical batch will consist of 12-16 students.

16

New Scheme and Syllabus for

FIRST EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY 2008 Onwards
THEORY Sr. No. Subject Marks Allotted Final Theory 80 80 80 80 80 80 80 80 Min. Pass Marks Total 100 100 100 100 100 100 100 100 800 PRACTICAL Sr. No. 1-P-1 1-P-2 1-P-3 1-P-4 1-P-5 1-P-6 Subject English Communication & Skills Basic Food Production & Patisserie-I Food & Beverage Service-I Hotel Housekeeping -I Hotel Engineering & Maintenance Front Office - I Term Work Marks --25 25 25 --25 Final Practic al Marks 50 100 100 50 50 50 Min Pass Marks 25 60 60 40 25 40 No. of Periods 02 08 04 04 02 02 22 Exami nation Hours 04 04 03 03 03 03 45 45 45 45 45 45 45 45 03 03 03 03 03 03 03 03 02 24+02=26 03 03 03 03 03 03 03 03 No. of Periods Exami nation Hours

Sessional 1-T-1 1-T-2 1-T-3 1-T-4 1-T-5 1-T-6 1-T-7 1-T-8 English & Communication Skills Basic Food Production & Patisserie-I Food & Beverage Service-I Hotel Housekeeping -I Hotel Engineering & Maintenance Introduction to Hotel Industry & Front Office-I Food Commodities Hygiene Safety & First Aid Library 20 20 20 20 20 20 20 20

Total 50 125 125 75 50 75 500

Note

Industrial Training 12 Weeks - Summer exams to be completed by MID April Log Book on training should be maintained by the student and signed by Training Co-ordinator/ Head of the Deptt./ Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B Good -C, Fair-D, Poor-E.

17

SECOND EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

THEORY Min Pass Marks Total 100 100 100 100 100 100 100 100 800 45 45 45 45 45 45 45 45 03 03 03 03 03 03 03 03 24 03 03 03 03 03 03 03 03 No. of Periods Examin ation Hours

Sr. No.

Marks Allotted Subject Sessional Final Theory 80 80 80 80 80 80 80 80

2-T-1 2-T-2 2-T-3 2-T-4 2-T-5 2-T-6 2-T-7 2-T-8

French Food Production Operation-II Food & Beverage Service-II Hotel Housekeeping-II Front Office Operations-II Catering Science & Nutrition Basic Hotel Accounting Principles of Management

20 20 20 20 20 20 20 20

PRACTICAL Sr. No. 2-P-1 2-P-2 2-P-3 2-P-4 2-P-5 2-P-6 French Food Production & Patisserie-II Food & Beverage Service-II Hotel Housekeeping-II Front Office Operations-II Training Viva / Voce / P Subject Term Work Marks --25 25 25 25 -Final Practical 50 100 100 50 50 50 Total 50 125 125 75 75 50 500 Note Min Pass Marks 25 60 60 40 40 25 18 No. of Periods 02 08 04 02 02 Examin ation Hours 03 04 03 03 03

: Outdoor Catering 10 times * Compulsory Educational Tour of 10 days during the Academic year * On completion of vacation training presentation is compulsory which will be evaluated by external & Internal. * Internal - Training Placement Incharge External- Examiner appointed by University

18

THIRD EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

THEORY Sr. No. 3-T-1 3-T-2 3-T-3 3-T-4 3-T-5 3-T-6 3-T-7 3-T-8 Marks Allotted Subject Sessional Computer Application - I Food Production & Patisserie-III Food & Beverage Service-III Hotel Housekeeping-III Front Office Management-III Financial Analysis & Decision Making Human Resource Management Marketing and Sales Management Library 800 PRACTICAL Sr. No. 3-P-1 3-P-2 3-P-3 3-P-4 3-P-5 Subject Computer Application-I Food Production & Patisserie-III Food & Beverage Service-III Hotel Housekeeping-III Front Office Management-III Term Work Marks -25 25 25 25 Final Practical 50 100 100 50 50 Total 50 125 125 75 75 450 Min Pass Marks 25 60 60 40 40 No. of Periods 02 08 04 02 02 18 Exami nation Hours 03 04 03 03 03 20 20 20 20 20 20 20 20 Final Theory 80 80 80 80 80 80 80 80 Total 100 100 100 100 100 100 100 100 45 45 45 45 45 45 45 45 03 03 03 03 03 03 03 03 02 24+2=26 03 03 03 03 03 03 03 03 Min Pass Marks No. of Periods Exami nation Hours

Note:

Out Door Catering 10 times Industrial Training 12 Weeks Log Book on training should be maintained by the student and signed by Training Co-ordinator / Head of the Deptt./ Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B, Good -C, Fair-D, Poor-E.

19

FINAL EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

THEORY Min Pass Marks Total Exami nation Hours

Marks Allotted Sr. No. Subject Sessional Computer Application & Hotel Information System Entrepreneurship Development & Economics Food Production & Patisserie-IV Food & Beverage Service -IV Hotel House Keeping - IV Research : Design & Methodology Hotel Related Laws Tourism & Public Relations Library 800 PRACTICAL Sr. No. Subject Computer Application & Hotel Information System Project & Training Viva (Vacation) Food Production & Patisserie-IV Food & Beverage Service-IV Hotel House keeping - IV Tourism & Public Relations Term Work Marks ----25 25 25 25 Final Practical Final Theory 80 80 80 80 80 80 80 80

No. of Periods

4-T-1 4-T-2 4-T-3 4-T-4 4-T-5 4-T-6 4-T-7 4-T-8

20 20 20 20 20 20 20 20

100 100 100 100 100 100 100 100

45 45 45 45 45 45 45 45

03 03 03 03 03 03 03 03 02 24+02=26

03 03 03 03 03 03 03 03

Total 50 50 125 125 75 75 500

Min Pass Marks 25 25 60 60 40 40

No. of Periods

Exami nation Hours 03 03 04 03 03 03

4-P-1 4-P-2 4-P-3 4-P-4 4-P-5 4-P-6

50 50 100 100 50 50

02 02 08 04 02 02 20

Note :

Out Door Catering 10 times on completion on vacation training presentation is compulsory which will be evaluated by external & Internal

20

1-T-1 ENGLISH AND COMMUNICATION SKILL Theory 80 Sessional - 20 ----------------Total 100 Objective - This is course is designed to improve Oral and Written Communication skills for proper and meaningful conversational interaction in the hospitality industry. Outcome: Students are expected to learn & improve-upon communication skills. UNIT I II CONTENT Comprehension of an Unseen Passage Report Writing Feasibility Studies Sales Report Report on College Gathering Summer Training etc. Business Correspondence: Complaint letter Enquiry letter E-mail writing Quotation letter Creating a write-up for an event in the form of notices, circulars, advertisements, press notes, memos, etc. Writing a Bio-data / Rsum or Application for a job Prcis Writing Expressing the same idea / thought in different ways / Paragraph writing Remedial English Correction of common errors with emphasis on concord, phrasal verbs, tense sequence, use of prepositions, reference and dictionary skills. Linkers and cohesive device Hotel Related Terminology Grammar Correction of common errors MARKS 10 10

III

10

IV

10

V VI VII

10 10 05

VIII

15

21

1-P-1 ENGLISH COMMUNICATION (P R A C T I C A L) Marks 50 Objective - This is course is designed to improve A) Business Communication in the form of -1. Need, purpose, nature, models 2. Channels of Business communication 3. Selection of channel B) Organizational Communication 1. Upward, Downward, lateral, purpose, functions 2. Written communications Advertisements Press notes Notices Circulars Memos UNIT 1. CONTENT Situational role play. Students will be taught to communicate effectively in correct grammatical English while dealing with numerous problems at the working place. Handling meetings Types of meetings Structuring a meeting : agenda and minutes Conducting a meeting Telephone conversational skills Interview Techniques Grammar Newspaper Reading MARKS 15

2. 3. 4. 5.

10 10 10 05

Books Recommended:Wren and Martin English Grammar Examine your English by Margaret M. Malson, published by Orient Longman Common Mistakes in English by T.J.Fitkies, Published by Orient Longman Developing Communication Skills by Krishna Menon and Meera Banerjee, Published by Macmillan India Ltd. 5. Communications in Tourism and Hospitality, Lynn Van Der Wagen, Hospitality Press. 1. 2. 3. 4.

22

1-T-2 BASIC FOOD PRODUCTION AND PATISSERIE- I Theory 80 Sessional -20 --------------Total 100 UNIT I CONTENT Introduction Definition of cooking Origin of modern cookery Escoffier, Marie Antonie Careme Nouvelle cuisine Aims & objectives of cooking Weight & volumes Equivalent(conversion tables) (American ; British) Temperature conversion C to F Attitude & Skill in Kitchen. Kitchen Organization Classical kitchen brigade duties & Responsibilities Kitchen staffing in various categories of Hotels Inter-departmental co-ordination Different sections of food production department Receiving Area planning. FUELS Advantages & Disadvantage of fuels used in kitchen Gas Charcoal Electricity Tools and utensils used in kitchen A classification of raw materials according to their functions Foundation material Salt Liquid Sweetening Fats & Oils Raising Agents Thickening Agents Flavors Seasonings Basic Methods of Cooking Heat Transfer : Conduction, Convection; Radiation Methods: Boiling, Baking; Simmering; Stewing; Braising; Broiling; Poaching; Grilling; Roasting; Frying, Steaming. Texture. MARKS 10

II

10

III

08

IV

10

12

23

VI

Foundation of continental cookery Stocks: Definitions; classification, Preparation, recipe of 1 lt. storage, uses, care, (7) golden rules of stock making. Soups : Definitions ; Classification, Consomm (recipe 1 lt.), garnishes for all kinds of soups, accompaniments for soups Sauces : Definition: Classification/ compositions, recipe of mother sauces 1 lt. Derivatives- any 5 Fumets, Glazes, Essences, Aspics, Egg Cookery Structure Selection Methods of Cooking Uses of Eggs in Cookery Cuts of vegetables Preparation of ingredients Culinary Terms (Western Culinary Terms from Modern Cookery I, Thangam E. Philip) Effect of heat on vegetables, meat, fish, &cheese.

12

VII

08

VIII

10

1-P-2 BASIC FOOD PRODUCTION AND PATISSERIE- I (P R A C T I C A L) Term Work -25 Practical- 100 ---------------Total 125 UNIT 1 2 CONTENT Cut of vegetable 1. intro to equip / Rota / Indenting Indian Menus 10 (Six Course Menu) Roties - 6 Varieties Dal - 6 Varieties Vegetable 4 / Paneer 2 Varieties Meat 2/Chicken2/Fish2 Varieties Rice - 6 Varieties Sweets 6 Varieties Continental -8 (Six course menu) Soup (Thick, Thin, Cream soups) Main course (Four vegetarian, Four non-vegetarian) Accompaniments(vegetables, salads, potatoes ) Desserts (Sundae, Caramel Custard, Honeycomb mould, coffee mousse, college pudding, trifle pudding, fresh fruit platter, Chocolate pudding) Snack Menu 4 South Indian Parathas North Indian Poha / Cutlets

24

5.

6.

7.

8.

Breads:Quick BreadPour batters(waffles/pancakes/popovers) Drop batters(muffins/coffee cakes/biscuits) Cakes: With Shortening pound cake, cup cake, fruit cake, layer cake Un shortened-Angel cake, Sponge Cake Combination- Chiffon Cake Cookies: Drop Cookies Short dough cookies Bagged out cookies Rolled Cookies Ice box Cookies Coconut Macaroons Pastries: Short Crust Danish Flaky Choux

Books Recommended: Modern Cookery Vol I&II - Philip Thangam Theory Of Cookery Arora Krishna Professional Charcutier Kinsella john, Harvey David, John Wiley & Sons NY Food Preparation & CookingThornes Stanley, Ellenborough House, Wellington Street Professional; Cooking Gisselen Wayne; John Wiley & Sons Larousse Gastronomique Basic Cookery Stevenson David R; Stanley Thrones Ltd. Prashad Cooking with Indian masters Indrasingh Kalra Professional baking - Gisselen Wayne; John Wiley & Sons Understanding Cooking Lundburge & Kotschevan Theory Of Catering - Kinton Cesarani; Hodder & Stoughton Basic Cookery The Process Approach Daniel R Stevenson; Stanley Thrones Ltd.

25

1-T-3 FOOD & BEVERAGE SERVICE I Theory 80 Sessional -20 ---------------Total - 100 THEORY UNIT I CONTENT The Food & Beverage Service Industry Introduction to Food & Beverage Service Type of Catering Establishment The Food & Beverage Service Areas Restaurant Coffee shop Room Service Bars Banquets Snack Bar Executive Lounges Business Centre Discotheque Night Club Multiplexes Auxiliary areas Still Room Pantry Store Room / Silver Room Kitchen Stewarding The Food & Beverage Service Personnel The Food & Beverage Service Organization Structure Attitude of Waiters, Personal Hygiene, Appearance, Salesmanship, Sense of Urgency, Customer Satisfaction, Punctuality, Attitude towards Guest. Basic Etiquettes, Dos & Donts of Waiter (Positive & Negative Attitude) The Food & Beverage Service Equipment Linen China Table Ware (Flat & Hollowware) Furniture : Table, Chair, Sideboard Special Equipment : Trolleys The Food & Beverage Service Method Table Service : Silver, English, American, Russian, French Self Service : Buffet & Cafeteria Specialized Service : Gueridon, Lounge & Butler Single Point Service : Takeaway, Vending, Kiosks, Food Courts & Bars Mise-en-Scene Mise-en-place MARKS 06

II

12

III

08

IV

08

07

VI

12

26

VII

VIII

Menu Tobacco

Receiving the Guest Points to be remembered while laying a Table Points to be observed while waiting at a table Taking order on KOT & use of KOT 12 Origin of Menu Menu compilation Type of Menu : Table d hote, A la Carte French Classical Menu Classical Food & Accompaniments with Cover Service of Ice-cream Service of Breakfast Service of Cheese Service of Salads & Sandwiches Classification of Beverages Services of non Alcoholic Beverages Availability, Types, Wrapper & Sizes Storage Service 1-P -3 FOOD & BEVERAGE SERVICE I (P R A C T I C A L) Term Work 25 Practical -100 ------------------Total - 125

15

UNIT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

CONTENT Restaurant Etiquettes Restaurant Hygiene Practices Identification OF Equipments Laying & Relaying of Table Cloth Napkin Folds Carrying a Salver & Tray Service of Water Handling Of Service Gear Carrying Plates ,Glasses Clearing ashtray Compilation and service of French Classical Menu, 3 Course, 5 Course & 7 Course Service of Cigars Service of Non Alcoholic Beverages Linen Crumbing & Clearance

27

Books Recommended: Food and Beverage Service Lillicrap. D.R. ; Edward Arnold Ltd. London Professional Food and Beverage Service Management Verghese Brian; Macmillan India Ltd. Food and Beverage management and Service Waiter; Barrie & Jenkins London 1965. The Waiter Fuller John & Currie. A.J ; Hutchinson Food and Beverage Service- Dhawan Vijay; Franc Bros & Co. The Steward, Dias. P 1-T-4 HOTEL HOUSEKEEPING I Theory 80 Sessional -20 ----------------Total - 100 UNIT I CONTENT INTRODUCTION Introduction and Importance of Hotel House-Keeping Department Basic layout of House keeping Department Co-ordination of House-Keeping with other departments of the hotel Responsibility of House- Keeping department House Keeping Department Organization of HK department. (Large / medium/Small) Job description & Job specification of staff in the House Keeping department. Professionalism in House Keeping Aims of professional House keeper Qualities of House Keeping staff Guest Relations & Human Relation Briefing, Debriefing, Daily cleaning (Occupied / Departure / Vacant/ Under Repair /VIP) Weekly cleaning Spring cleaning Public area cleaning (Lobby/cloakroom/Restaurant/ Bar/Banquet Halls / Admin officer lifts & Elevations / staircase /Back areas / Front areas/ Corridor) Contract Cleaning Evening service Second service MARKS 10

II

10

III

10

28

IV

House Keeping desk Importance, Role, Co-ordination, Role during, Emergencies. General operations of control desk. House Keeping Pantry Indenting from stores, layout of floor pantry. Handling Lost & Found Guest articles & Hotel articles. Reports, Forms, Formats & Registers used in House Keeping department. Maids cart Guest Room supplies Standard, Regular; VIP & VVIP, Replacement of guest supplies & amenities. Employee check in area Gate pass Hotel Guest Room Types and basic layout of guest room Layout of corridor; Rules on guest floor Furniture / Fixture / Fittings / Soft furnishings / Accessories / Guest supplies / Amenities in a guest Room (to be dealt in brief only) Cleaning Equipment Types of equipments Operating principles of equipment Storage, use, upkeep, Maintenance Selection Brand Names Cleaning Agents Types of cleaning agents Characteristics of good cleaning agent Ph scale and cleaning with their application Cleaning products (Domestic / Industrial) Brands Names. Distribution & Control Laundry In house Vs contracting, merits & Demerits Equipments used in a Laundry (Washing machine/ Hydro extractor/Tumbler/ calendar or flat work Iron / steam press / Cooler press / pressing tables. Cleaning agents Dry cleaning Blueing Starching Procedures of a Laundry (work flow) Lay out Stains & stain Removal

10

08

VI

10

VII

10

VIII

12

29

1-P-4 HOTEL HOUSEKEEPING I (P R A C T I C A L) Term Work -25 Practical -50 -------------------Total -75 UNIT I CONTENT Cleaning & polishing of surfaces Glass Laminated Surface Wood & allied surface Metals : copper, Brass, silver, aluminum & steel Leather, rexin, plastic & ceramic Cobweb cleaning Sweeping, Mopping a) Guest Room cleaning ; Bed making & Toilet cleaning b) Publish area cleaning Organizing & use of maids Trolley

II III IV V

Washing of fabric : Hand wash, Machine wash, Blueing of fabric, starching (Rice /sago / Branded starching material) Ironing. Assignments: List of cleaning agents Brand name & prices List of guest supplies in different categories of hotels- Project on House Keeping Supplies List of equipment used in HK Brand names manufactures along with specification Lay out making of HK Department Visit to a Laundry Visit to local hotel to see House Keeping department & Rooms Books Recommended: 1. Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York. 2. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward Arnold Ltd. London (ELBS) 3. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi 4. Professional Housekeeping, Tucker Schneider, VNR 5. Housekeeping Management for Hotels & Residential Management, Rosemary Hurst; Heinemann 6. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 7. Managing H.K. Operations, Margaret Kappa. 8. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold Hienman, Indiana.

30

1-T-5 HOTEL ENGINEERING AND MAINTENANCE Theory 80 Sessional -20 ----------------Total 100 UNIT I CONTENT Maintenance Definition of maintenance, scope, objectives of maintenance, role and importance of maintenance department, Organizational chart, Duties and responsibilities of maintenance department, Types of maintenance. External and Internal wall finishes, Different types of paints, Causes and cure of dampness. Fuels and Gas Definition of fuel, types, calorific value, characteristics of good fuel, comparison of solid, liquid and gaseous fuels. Definitions of heat, temperature, modes / methods of heat transfer, L.P.G. (Liquefied Petroleum Gas) and its properties, Principle and construction of gas burner, Precautions to be taken while using gas. Electricity Fuse, Circuit Breaker, Socket, Switch, Plug, Importance of earthing, AC and DC system of supply, power in ac single phase and three phase, Calculation of electricity bill, Wiring system, Precautions to be taken while using electrical appliances. Lighting Systems Basic definitions, light sources, natural light, artificial light, lighting system design, Methods of lighting (Direct, Indirect), Types of lamps: incandescent, electric discharge lamps. Water and Waste Water Systems Hard and soft water, types of hardness, Methods of water softening (Lime soda process, Ion exchange process, zeolite method), Cold and hot water distribution system, Various plumbing fixtures, Water taps, traps and closets, Flushing system. Refrigeration and Air conditioning Definition, Pressure, Energy, Heat, Temperature, latent heat, specific heat, boiling point, dry and wet bulb temperature, defrosting, refrigerant: types, properties of good refrigerant, unit of refrigeration, Vapour compression refrigeration cycle. Condition of comfort, Types of AC systems : Central AC, Window AC, Working of AC and its components Ventilation : its need and types. Safety in Hotel Industry Classification of fire, causes of fire, Methods and types of fire extinguishers (portable and stationary), Fire detector (Smoke and Temperature), Fire prevention, fire notification. Communication Systems and Transportation Uses, maintenance and care of telephone system, telex, fax, mobile, internet (e-mail) etc. Elevators, Escalators: Their operation and maintenance, Document transportation. MARKS 12

II

10

III

10

IV

08

10

VI

10

VII

08

VIII

12

31

1-P-5 HOTEL ENGINEERING AND MAINTENANCE (P R A C T I C A L) Marks: 50 Demonstrations / Field Visits 1. Principle and Construction of gas burner 2. Electrical Accessories: Fuse, Switch, Socket, Plug etc. 3. Wiring Systems 4. Lighting Systems and types of lamps 5. Signs and Symbols 6. Hot and Cold Water Distribution System 7. Plumbing Fixtures 8. Different types of taps: Bib tap, Pillar tap, Waste not tap 9. Refrigerator / Vapour Compression system in hotel 10. Air Conditioner: Window AC 11. Safety Systems: Fire Extinguishers, Fire detectors, alarm etc. 12. Functioning of Elevator and Escalator 13. Soldering and Disordering 14. Maintenance Tools: Tester, Screw driver, Wire cutter, Plier, Chisel, Rip saw, Hack saw, Claw hammer Books Recommended: Hospitality Facilities Management and Design -David M. Stipanuk, Harold Roffmann; Publication : Educational Institute, AHMA How Things Work The Universal Encyclopedia of Machines , Volume 1 and 2 The Management of Maintenance and Engineering Systems in the Hospitality Industry Frank D. Borsenik , Alan T. Stutts, John Wiley & Sons Inc., New York. Air Conditioning Engineering; W. P. Jones, English Language Book Society Refrigeration and Air Conditioning - Domkundwar A Text Book of Hotel Maintenance- Goyal and Arora 1-T-6 INTRODUCTION TO HOTEL INDUSTRY AND FRONT OFFICE-I Theory 80 Sessional -20 ----------------Total - 100 MARKS 15

UNIT I

II

CONTENT INTRODUCTION TO HOTEL INDUSTRY Definition of Hotel Development of Hotel industry with reference to India and world Classification of Hotel Star classification Locations Size Type of Clientele Different Department of hotel Introduction to Front Office Department Different sections of front office department

10

32

III

IV

VI

VII

VIII

Layout of Front Office (lobby and back office ) Equipments and furniture of Front Office Staff organization of front office (small, medium, large, hotels) Types of rooms Food Plans Food plans signs, Symbols and abbreviations used operations in Front office operations. Importance and Role of Front Office staff. Personality traits of front office staff Duties and responsibilities of Receptionist Job description of front office Manager Lobby manager Receptionist Reservationists Tele Communication Importance of communication Co-ordination of front office with other departments. Handling of Telephone Telephone Manners Hotel Brochures and Tariffs. Different types of room rates Basis of charging tariffs Use of brochure and tariffs Reservation Meaning and Need of Reservation Sources of Reservation Reservation Process Advance letting out chart Density chart Booking diary Reservation form Whitney system of Reservation Whitney rack Whitney slip Registration Meaning and importance of Registration Registration Procedure Arrival stage Guest with advance reservation Walk-in guest right for reservation, advance payment policy. Registration Records Registration Form, register Expected arrival list Arrival list House list Notification slip Front office terminology related to : Reservation Reception Registration

10

10

05

15

10

05

33

1-P-6 FRONT OFFICE-I (P R A C T I C A L) Term Work - 25 Practical -50 ------------------Total-75 UNIT 1 CONTENT Dos and Donts of Front desk ii) Back office iii) Front desk Grooming of Front office staff i) General hygiene ii) Posture iii) Personal Grooming Developing of Personality Traits of front-office staff Communication skills exercise Reading Speaking Listening Handling of Brochures Handling Tariff cards Industrial Visit to hotel :- Front Office Telephone handling Telephone manners Telephone phrases Information regarding Hotel on telephone & in person Knowledge of records and formats used in reservation Basic knowledge of records of pre registration and arrival Reservation Procedure Types of reservation Advance Letting out chart Density Chart Use of Booking Diary

3 4

5 6 7 8 9 10 11 12 13

14 General Information regarding City 15 Places of tourist Interest in and around city 16 Shopping Centre, Hotels and Restaurants in the City 17 Knowledge of Indian States, Union territory and Capitals 18 Languages Of India 19 Geographical Knowledge about your state and city location Books Recommended: Andrews S., Hotel Front Office Training Manual, Tata Publishing company limited, 1982. D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967. Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976. Tourist Information Series, Publication Division, Ministry of information and broadcasting Government of India, Delhi. Kaul, S.N., Tourist India, International Taj Building Bombay. Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981. Dr. Singh R.K., Front Office Management, Aman Publication,

34

1-T-7 FOOD COMMODITIES Theory 80 Sessional -20 ----------------Total 100 MARKS 12

UNIT I

II III

IV

VI

VII VIII

CONTENT Cereals : types storage & uses of Wheat Rice Oats & rye Barley Maize Arrowroot Sago Tapioca Sorghum Ready to eat cereals Uncooked Breakfast cereal. Pulses Types, Products & storage uses of pulses. Vegetable fruits & nuts Classification ,Selection, storage & uses Herbs, spices and condiments Description and uses in catering Colours, flavors and essence. Fats and oils Types, sources, storage and uses Milk & Milk products (Classification, composition, processing, storage & Uses.) Milk Cream Curd & yoghurt Khoa Cheese Manufacturing, classification and uses. Meat & Meat products (Sources, storage & uses) Beef & Veal Lamb & Mutton Pork & pork products Sources, Storage and use Fish & Shell fish Poultry & Game Eggs Structure, composition, types, storage and uses. Non alcoholic beverages Tea, Coffee, cocoa (processing & uses) Fruit beverages, Fruit juice, Fruit drink, Fruit squash, Fruit cordial, Fruit punches, Sherbets.

08 12

12

12

8 8

35

Books Recommended: 1. Kinton Ronald, Ceserani Victor: The Theory of Catering, ELBS Publication. 2. Manay Shakuntala, Shadakshara Swami, m: Food, facts & principles. 1-T-8 HYGIENE, SAFETY AND FIRST AID Theory 80 Sessional -20 ----------------Total 100 MARKS 6

UNIT I

II

III

IV

VI

VII

CONTENT The place of hygiene in the hotel & catering industry. The importance of creating the right attitude towards hygiene securing the active co-operation of the food handlers. Personal hygiene of staff Care of skin, hand & feet. Hygienic use in cosmetic and deodorants Relationship of right clothing to personnel comfort and as aid to efficiency. Choice and care of protective clothing. Hygienic storage condition, care of food, Dry food storage, containers used, canned foods, ventilated storage, storage of non edible material. Storage of cooked food, semi perishable and perishable foods, spoilage of foods, factors affecting spoilage, precaution against spoilage. Hygiene in kitchen Natural & artificial ventilation Disinfectants Types of waste & its disposal Dish washing Hand washing machine- comparative merits & demerits. Automatic & non automatic machines Safety with equipment Work equipment Dangerous machine Electrical equipments Gas equipment Fire protection & safety Managing food safety Food safety legislation Food safety management Food hygiene inspection Work place safety In the bar In the cellar In the kitchen In the restaurant

10

10

10

36

 In housekeeping In reception In leisure VIII Introduction to first aid Principles of first aid Various types of bandages, slings, tourniquet etc. Fracture, types. Facilities to be maintained in hotel for first aid. First aid to be administered to patient in case of fire, orthopedic casualties, drowning casualties, electric shock casualties, suffocation casualties. Books Recommended: 1. Trickett Jill Food hygiene for food handlers- second edition. The Macmillan press Ltd. 1992. 2. J.A. Stretch & H.A. Southgate The science of catering 2nd edition 1986 Edward Arnold. 3. Michael Colleer & Colin Sussams Success in principles of catering second edition 1988 4. Hater Roy Safety in Catering A guide for supervisors and managers. The Macmillon press Ltd. 1988. 5. Principles of first aid St. Johns Ambulance Brigade, Red cross society. 2-T-1 FRENCH

20

UNIT I

CONTENT The Alphabets Accents Numbers Articles- Definite/ Indefinite Self Introduction Days of the week/months/date Nouns/prepositions Glossary of general food items Auxiliary Verbs Adjectives of profession/ nationality Time Ist Group Verbs Feminine and Phralisation of nouns Culinary terms in French Feminine and Pluralisation of Adjectives IInd group verb Formules de Politesse Future and past tense Currency/weights and measures Negation & Interrogation

Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

II

10

III

10

IV

10

10

VI

10

37

VII

VIII

Adverbs and Pronouns Basic French conversation with guests IIIrd group Verbs Translation Glossary terms- Brigade/equipments/ingredients/ classical menus/wine 2-P-1 FRENCH (P R A C T I C A L)

10

10

Marks -50 UNIT 1 2. 3. CONTENT Ability to make simple sentences in French (self introduction) Good Knowledge of the language and the ability to reply to questions asked related to the food and beverage operations Ability to read and translate French Menus

Books Recommended: La langue et La civilization Francaises- G. Mauger,; Hachette, 79, Bou levard St. Germain, Paris. Le Fran, cais de IHotellerie et du Tourisme Max DANY Jean Robert la lay, Hachette (part I part II, all the conversational up to pg. 106. This book is to be used for conversation and translations.) 2-T-2 FOOD PRODUCTION OPERATIONS II Theory- 80 Sessional - 20 ----------------Total 100 MARKS 16

UNIT I

CONTENT 1. Classical Indian National Cookery Introduction Cuisine of India Kashmir, UP, Punjab, W.B., Assam, Orissa, Goa, Rajasthan, Maharashtra, Gujarat, Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. Factors affecting eating habits, geographic location, Historical background & seasonal availability of raw materials 2. Ingredients used Traditional preparation methods Utensils, special equipments Accompaniments & Garnishes; staple diet Snacks. Service in that particular state Sweets Food Prepared for festivals & special Occasion

38

II

III

Basic Spices & Condiments used in Indian Cookery Blending of spices & concept of masala Different masalas used in Indian cooking -wet & dry - Dhansak, Goda etc. Composition of above mentioned masala Varieties of masalas available in different regional areas Proprietary masala blends. Basic Indian pastes & gravies Red Makhani, Kadhai Green White Yellow Ethnic traditions of Muslims, Jains, Christians, Parsis, Buddhist, Hindus, Sikhs Quantity Kitchen Principles Introduction Scientific & Principles in Preparation, Quantity Food Equipments Medium equip -5, Small Equip 5, Heavy Equip 5 Use & Care of equip Purchase of perishable, Semi perishable & Nonperishable item, Maintaining Records / registers / logbooks/leave-record std. recipe file / accidents record / maintenance / record / communication with other dept conducting meeting. Quantity Kitchen Management Modern development in Technology Layout of (large) Qty Kitchens, Institutional / Industrial & Flt. Kitchen, Work flow in quantity kitchens, Staffing in Kitchen. Parameters for Quantity Menu Planning Canteens for school & college Philanthropic institution Industrial canteen Airlines Seaways Hospitals Function Catering (outdoor Parties) Indenting, Evaluating, Costing Principles of Indenting Qty. & portions for Bulk production Practical difficulties involves in Indenting Stores Principles of Storage Types of stores Layout of dry & cold Room Staff Hierarchy Guidelines for efficient storage Control procedures

10

08 08

IV

V.

08

VI

12

VII

08

39

VIII

Inventory EOQ Economic order Quantity Re-order level Bin Cards Form & Formats Functions of store manager Computerized store control system. Standard purchase specification Dealing with suppliers. Basic principles of Baking Ingredients usedFlours, Fats, Sugars, Liquids, Leavening agents, Salt Flavouring and spice, fruits and nuts, Essences, Essences oil

10

2-P-2 FOOD PRODUCTION PATISSERIE- II Term Work-25 Practical Marks- 100 -------------------------Total 125 CONTENT Kashmir(Min. 10 dishes) Uttar Pradesh/ Avadh (Min. 10 dishes) Punjab (Min. 10 dishes) West Bengal(Min. 10 dishes) Assam (Min. 10 dishes) Orrisa (Min. 10 dishes) Goa (Min. 10 dishes) Rajasthan (Min. 10 dishes) Maharashtra / Malavani (Min. 10 dishes) Gujrat / Bohri / Parsi (Min. 10 dishes) Kerala (Min. 10 dishes) Tamil Nadu (Min. 10 dishes) Andhra Pradesh / Hyderabadi (Min. 10 dishes) Karnataka (Min. 10 dishes) Yeast based product Break fast croissants, Danish, Brioche, Sandwich Bread loaf Lunch- Sliced Bread(loaves) / French bread, Brown Bread, Whole wheat bread. Marbled bread, Display of Bread Basket, Rolls Atleast - 2 Types, Soup / Bread sticks, High Tea Mini croissants Bagets Books Recommended: Modern Cookery Vol I&II - Philip Thangam Theory Of Cookery Arora Krishna Professional Charcutier Kinsella john, Harvey David, John Wiley & Sons NY Food Preparation & Cooking-Thornes Stanley, Ellenborough House, Wellington Street UNIT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

40

Professional; Cooking Gisselen Wayne; John Wiley & Sons Larousse Gastronomique Basic Cookery Stevenson David R; Stanley Thrones Ltd. Prashad Cooking with Indian masters Indrasingh Kalra Professional baking - Gisselen Wayne; John Wiley & Sons Understanding Cooking Lundburge & Kotschevan Theory Of Catering - Kinton Cesarani; Hodder & Stoughton Basic CookeryThe Process ApproachDaniel R Stevenson; Stanley Thrones Ltd. 2-T-3 FOOD & BEVERAGE SERVICE II Theory- 80 Sessional - 20 ----------------Total 100 MARKS 08

UNIT I

II

III

IV

CONTENT WINES Introduction Definition Classification Structure of grapes Viticulture & verification Vine diseases WINES OF France Italy Portugal Germany Spain India Wines of other countries Food & Wine Harmony Pre & Post Meal Drinks Aperitifs Liqueurs Ethnic Beverages Storage & Service of Wines Wine glasses & equipment needed for Service French Menu Terminology Foreign names for food stuff Reading Wine labels BEER Introduction Ingredients Manufacture Types Storage & Service

14

06

06

10

41

VI

VII

VIII

SPIRITS Introduction to manufacturing of Spirits Brandy Gin Vodka Alcoholic content with reference to proof sprits Whisky Rum BAR Types Layout and planning Equipments Control Methods & Licenses Planning & Designing Bar Menu COCKTAILS Introduction, History Mixing Classification Service Classic cocktail recipes 2-P-3 FOOD & BEVERAGE SERVICE II (P R A C T I C A L)

18

10

08

Term Work-25 Practical Marks- 100 -------------------------Total - 125 CONTENT Services of Breakfast English, Continental Services of Spirits, Wines, Beer, Liqueur Compilation and service of French Classical Menu with Wines Reading Wine labels Books Recommended: 1. International Bartenders Guide- Bartender 2. The New York Bartenders Guide, Berk, S.A. 3. Wine regions of the world, David Burroughs and Norman Bezzant; Butterworth, Heinemann. 4. Cocktail Guide, A.C.P. Publishing Pvt. Ltd. 5. The Australian Bar attendants handbook, Ellis. G. 6. Sothebys World Wine Encyclopedia, Tom Stevenson, Dorling Kindersley. 7. Bar Companion (Mixed drinks), Jones Bridget 8. The World guide to Whisky, Jackson M. 9. Managing Bar and Beverage operations, Kot schevu L.H. 10. The encyclopedia of world beers, Myers. B. UNIT

42

2-T-4 HOTEL HOUSEKEEPING- II Theory- 80 Sessional - 20 ----------------Total 100 UNIT I CONTENT Linen Room Types of linen Room Layout of linen Room Equipments & accessories in linen Room Organization (staffing) of linen Room Types of linen their sizes Storage facilities & conditions Linen exchange procedure Selection of linen and purchase of linen Linen Inventory; par stock Factors affecting par stock; calculation. Uniform Room Layout of uniform Room Equipment & accessories required Organization (staffing) of uniform Room Storage facilities and conditions Exchange procedure Types and selection of uniform Maintenance and care of uniforms Inventory; par tock Factors affecting par stock; calculations. Uniform designing :- Importance, types, characteristics Tailor Room Measurement conversions (American/ British system) Functions of tailor room, tasks in tailor room Equipments used in serving Room Types of sewing machine Care & maintenance of equipments Textiles Types of fibre, properties of fibre and fibre identification Types of Fabric Properties of Fabric Fabric identification Fabric construction Finishes given to fabrics Characteristics of various fabrics and typical fabrics used in hotels Care of fabrics Pest Control Types of pest Methods of eradication Flower arrangement Concept and Importance Types and shapes MARKS 10

II

10

III

08

IV

12

08

VI

08

43

VII

VIII

Principles Conditioning of plant material Tool, equipments and Accessories Colour schemes in Flower Arrangement Colour Colour wheel Importance & Characteristics Colour scheme Properties of colour Effect of colour Floors & Walls Floor finishes (Types used in Hotel) Care and cleaning Selection Types of floor covering (types can be mentioned) Core and maintenance Selection of covering Types of wall finishes Care and cleaning Selection Types of wall coverings Selection, care and maintenance 2-P-4 HOTEL HOUSEKEEPING - II (P R A C T I C A L)

08

16

Term Work-25 Practical Marks- 50 -----------------------Total - 75 Flower arrangement Western, Ikebana II Designing uniform Kitchen staff, FO, F&B Restaurant (specialty) / Room Service House keeping III Mending Darning Patchwork IV Monogramming - Chain stitch / satin stitch V Identification of fabric VI Planning colour scheme Lobby, Suite Room / Deluxe, Restaurant (Coffee shop / speciality/ Banquet Hall) VII Carpet Cleaning (spot cleaning / vacuum cleaning) VIII Stain Removal Ink, Tea, coffee, blood, turmeric, oil, fruit, shoe polish, etc.(compulsory 10 stains ) Assignments: Visit to Hotel - observation of Linen exchange, uniform exchange List of floor finishes market survey pricing per sq. Ft. List of floor covering Manufactures, Brand names UNIT I CONTENT

44

 List of wall covering market survey, brand names. List of chemicals for pest control and their manufacturers. List of 8/10 flowers & their market rates, other accessories. Making of House keeping records. List of pest control organizations. Books Recommended: Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward Arnold Ltd. London (ELBS) Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi Professional Housekeeping, Tucker Schneider, VNR Housekeeping Management for Hotels & Residential Management, Rosemary Hurst; Heinemann Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. Managing H.K. Operations, Margaret Kappa. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold Hienman, Indiana. 2-T-5 FRONT OFFICE OPERATIONS II Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

UNIT I

II

III

CONTENT Function of Reception Meaning and importance of Reception department Reception as an art Handling of mail Handling of Hotel Mail / staff mail Hotel Mail and key rack Handling of guest mail Message handling Handling of black list and no shows Other Functions of Reception Key handling and different types of key Computerized keys Importance of key control Paging system Wake-up calls. Handling of emergencies International rules for guest Handling of guest valuables Bell Desk Operation Importance and base role played by the bell desk Bell boy control Handling of luggage Left luggage procedure Handling of group luggage

10

10

45

IV

VI

VII

VIII

Bell desk and concierge Handling of scanty baggage Paging systems Reservation Activities Group booking procedure Computerized reservation Centralized reservation Complete procedure of Whitney system of reservation. Guaranteed and Non Guaranteed reservation Cancellation and Amendments Overbooking Forecasting Registration Handling Registration for individuals Handling Registration for groups Handling Registration foreigners Notification slips Handling of Different types of VIPs Categories of VIPs Room change Procedure Knowledge of passport, VISA for registration purpose. Departure Procedure Meaning of check-out Procedure of checking out of guest Express check-out Procedure Late check-out Late charges Front Office Billing Introduction to cashier section Credit in Hotel Modes of settlement of bills Settlement of bills by foreigners Annexure FXA, FXB Handling of Guest Valuables Glossary of Bell Desk, Reception Billing

10

10

10

12

08

2-P-5 FRONT OFFICE OPERATIONS - II (P R A C T I C A L) Term Work-25 Practical Marks- 50 ----------------------Total - 75 UNIT Handling of Keys Handling of guest mail i) Checked out ii) In House iii) Reserved CONTENT

46

 i) ii) iii)

Handling of hotel mail Handling of massage Guest in the room Guest not in the room Guest yet to arrive Paging guest Wake-up call handling Handling of scanty baggage guest Handling of left luggage Reservation Procedures i) On Telephone ii) In person iii) Mail Whitney System Reservation Maintaining and Handling records of reservation and registration Cancellation of reservation Handling of Group Booking Check-in procedure for WALK-IN guests Check in procedure for group Check in procedure for VIP Check in procedure for Foreigners Religion of India Currencies , countries and their capitals Festivals of India Front office emergencies

Books Recommended: Andrews S., Hotel Front Office Training Manual, Tata Publishing Company limited 1982. D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967. Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976. Tourist Information Series, Publication Division, Ministry of information and broadcasting Government of India, Delhi. Kaul, S.N., Tourist India, International Taj Building Bombay. Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981. Dr. Singh R.K., Front Office Management, Aman Publication, 2-T-6 CATERING SCIENCE AND NUTRITION Theory- 80 Sessional - 20 ---------------Total-100 UNIT I CONTENT Introduction of food microbiology, its importance in relation food handling preparation & service. Bacteria, yeast, moulds, morphology and factors affecting growth of these microorganisms. Beneficial effects of microorganism. Role of microorganism in the manufacture of fermented MARKS 08

II

12

47

foods. Dairy products. Bakery products Alcoholic beverages. Vinegar Harmful effect of microorganism Food Poisoning staphylococcus, salmonella, clostridium, botulinum and clostridium perfringers. Food infection food contamination sources, incubation period, prevention. III Food adulteration as a public health hazard, prevailing food standards in India, prevention of adulteration, simple tests to detect common food adulterants in milk, cereals, beverages, pulses, masala powder etc. IV Colloidal system-types of colloids in food, factors that affect the properties of colloids in food preparation. Emulsions- Theory of emulsification, types of emulsions, emulsifying agents and their use in preparation of emulsions. Browning reactionCauses, desirable and undesirable effects in food preparation, prevention of browning. V Definition of food, nutrients, nutrition and its relation to health, malnutrition. Functions of food, basic food groups and planning of balanced diet, Definition of calories, standard measures, daily requirements, factors that effect the daily requirement. VI Carbohydrates-Composition, classification, sources, functions, daily requirements, excess and deficiency Proteins composition, classification, sources, functions, daily requirements, excess and deficiency, supplementary value of proteins, formulation of protein rich recipes. VII Mineral Importance and classification of minerals, sources, functions, daily requirements, excess and deficiency of calcium, phosphorus, iron, iodine, fluorine and sodium chloride. Vitamins Importance and classification of Vitamins, Sources, Functions, Daily requirements, Excess and Deficiency of Vitamin A, D.E.K, thiamine, riboflavin, niacin, Pyridoxen (B6) Folic Acid and Cyanocablmine (B12) VIII Fats- Composition, Classification, Sources, function, daily requirements, excess and deficiency, difference between animal and Vegetable fat. Water, its importance and water balance Digestion and absorption of carbohydrates, proteins, and fats. Meal planning, factors affecting meal planning, critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning, calculation of nutritive value of dishes/ meals. Books Recommended: 1. Michael Colleer and Coline Sussams, Success in Principles of Catering 2nd (1988) 2. J.A. Stretch and H.A. Southgate, The Science of Catering. 2nd edition (1986) 3. W.C. Frazier, D.D. Westhoff, Food Microbiology 3rd edition (1991)

08

12

08

12

10

10

edition

48

4. Meyer, Food Chemistry. 5. M. Swaminathan- Essentials of food and Nutrition, Volume I and II, Ganesh and Company, Madras. 6. Food and Nutrition- A text book of Home Science for senior students, Arya Publishing House, New Delhi. 7. Joshi Shubangini, Nutrition and Dietetics; Tata McGraw-Hill Publishing Company Limited. 8. C. Gopalan, B.V. Rama Shastri and S.C. Balasubramanian; Nutritive value of India Foods, National Institute of Nutrition (ICMR), Hyderabad, India. 2-T-7 BASIC HOTEL ACCOUNTING Theory- 80 Sessional- 20 ----------------Total 100 UNIT I CONTENT 1.Meaning of Business, Profession, Employment and Charity 2. Objectives, Features, Suitability, Reason for the survival, Finance, Advantages & Disadvantages. Points of Distinction. Ideal form of Commercial Organizations Sole Trade, Partnership & Joint Stock Companies. 3. Detailed study of Joint Stock Companies (Theoretical Aspect Only) Kinds of Companies. Distinction between Private Company and Public Company. Formation of Company Promotion, Registration, Capital Raising and Commencement Certificate. Finance: Share and Debentures as a source of Finance and their kinds. Rights, Duties and Distinction of share Holders and a Debenture Holders. Introduction of Basic Accounts and Principles. Meaning, Scope (area of application), Objective, Advantages and Disadvantages. Book-Keeping and Accountancy: Meaning and their systems with features. Double Entry System : Principles, Application, Nature, Advantages and limitations. Classification of Accounts, Principles and Rules (simple problems only). Classification of Income and Expenditures as a Capital, Revenue and Deferred (Simple problems only) Journal, ledger and Errors [Recording, Posting, Balancing and Rectification of Errors] 1. Journal : Meaning of Journal & its Advantages, Format of Journal with the utility of each column. Requirement of Journalizing. Vouchers as a Proof: Preparation and filling. (simple problem only) 2. Ledger: Meaning of ledger, Division of ledger. Rules of Posting. Balancing of ledgers, Kinds of Balances [simple problem only) 3. Trial Balance: Meaning, Objectives and Advantages of Trial Balance. System of preparation / Presentation of Trial Balance. Preparation of Trial Balance [Simple problem only) 4. Errors: Meaning and kinds of Errors. Rectification of Errors in the MARKS 08

II

04

III

08

49

IV

VI

VII

following Cases Before Preparation of Trial Balance [Without the help of Suspense Account] [Simple problems only] After Preparation of Trial Balance (with the help of suspense Account] {Simple Problems only] Cash Book And Bank Reconciliation Statement Cash Book : 1. Meaning of Cash Book, Special feature of a Cash Book as a Journal and a Ledger. 2. Classification of Cash Book as Single, Double and Triple column. 3. Simple Problems on Triple column cash Book Only. Meaning of Discount, its types and treatment with Distinction. Bank 4. Meaning & Function of Bank with its kinds 5. Different kinds of Account operated with Bank. 6. Meaning of Cheque and its kinds with their advantages. Bank Reconciliation Statement. 7. Need of bank Reconciliation Statement and its usefulness. 8. Preparation of Bank Reconciliation Statement. Meaning of Regular Balance and Overdraft (simple problems) Subsidiary Book / Journal 1. Meaning and Advantages of subsidiary book 2. Kinds of Subsidiary Book and area of application. 3. Purchase Day Book and Return Outward Book {Purchase Return Book }(simple problems only) 4. Sales Day Book and Return Inward Book (Sales Return Book) }(simple problems only) 5. Petty Cash Book- Meaning and special feature with draft and systems. House Bank, Cash Bank, Cash Float and Due Back. 6. Imprest system of Petty Cash Book with its advantages (simple problems only) 7. Journal proper and its Necessity. Final Accounts of Companies & Uniform System of Hotel Accounting : 1. Meaning of Final Account, Need and Advantages. 2. Component and their importance- Trading Account, Profit and Loss Account, Profit and Loss Appropriation Account & Balance Sheet. Meaning of Adjustments and their Treatment in Final Accounts. 3. Problems on Final Accounts. 4. Valuation of Closing stock under Simple Average, Moving average, FIFO and LIFO, stock taking. 5. Uniform System of Hotel Accounting : Meaning, Scope, Requirements, Advantages and Limitations. 6. Preparation of Income Statement under USHA(Uniform System of Hotel Accounts) Guest Records and Billing 1. Hotels : Definition, Characteristics, Classification of Hotels, Rooms and Guest : (under different categories) 2. Departments in a hotel as operating and Non-operating, Revenue Producing and Non-Revenue Producing. 3. Basis of Charging Room Rates. (Simple Problems Only) 4. Meaning and area of application : VPO [Value /Visitors Paid Out], Allowances and Discount, Account Transfer, Account Aging, Account Correction, Service Tax, Service Tax, Service Charges, Chance

12

08

16

12

50

Sale, Mode of Payment, KOT, Direct Billing, Pick-Up-Errors and Balance. 5. Tabular system of Accounts: Objective, Scope, Necessity and Advantages. 6. Visitors Tabular Ledger: Scope and Advantages, Draft. (simple problems only) 7. Guest Weekly Bill : Format (Computerized and Manual) (simple problems only) 8. City Ledger, Guest Register, Master Folio, Delinquents Ledger, Necessity and Objectives. VIII Auditing and Hotel Statistics 1. Meaning, Scope and Advantages of Auditing. 2. Meaning of Night Auditor, His Duties, Function and Responsibilities. 3. Audit Program 4. Internal, Statutory, Periodical and Continuous Audit Meaning, Advantages. 5. Various Reports to be prepared by Night Auditor : List and Their Draft (Format) 6. House Count. Rations on 1. Occupancy 2. Room Rate Avg. and per Guest. 3. Covers. Books Recommended: 1. Hotel Accounting & financial control, Ozi A. Dcunha & Gleson O. Dcunha,; The Dickeys Enterprise, Mumbai, 2. Modern Accountancy (Vol I & II), A. Mukherjee,; Tata-Mc Graw- Hill Publishing company Ltd. Calcutta. 3. Accountancy for C.A. Foundation, P.C. Tulsian.; Tata-Mcgraw-hill publishing company Ltd. New Delhi. 2-T-8 PRINCIPLES OF MANAGEMENT

12

UNIT I

II

III

CONTENT CONCEPT OF MANAGEMENT Nature, management Vs administration, levels of Management, Characteristics of management, the process of management, planning, organizing, staffing, directing and controlling. MANAGEMENT THOUGHT JOURNEY FROM INCEPTION TILL TODAY Brief history and change in conceptual orientation from times of F.W. Taylor & Henry Fayol to modern day management. PLANNING Meaning, nature and importance of planning, type of plans, characteristics of planning advantages and disadvantages of planning, steps in planning, premises, forecasting, components of planning: objectives, strategies, policies, procedures, methods, rules, programmes and budgets. ORGANISATION Meaning, nature and importance of organization, principles of organization, organization charts and manuals-formal and informal organization, types of organization, functional, line and staff and committee, span of management, delegation, centralization and decentralization, development.

Theory- 80 Sessional - 20 ----------------Total 100 MARKS

10

10

10

51

IV

STAFFING Meaning, manpower planning, job analysis, recruitment, selection, training, promotion, performance appraisal, job evaluation and merit rating, human resource development. DIRECTING : Meaning, nature of directing, characteristics of directing, principles of directing, importance of directing techniques of directing orders, chain of command, authority-responsibility-accountability relationship, supervision. LEADERSHIP Leadership theories in brief, different styles of leadership and their relevance with reference to context and conditions / situations. MOTIVATION Meaning, nature and importance of motivation, benefits of motivation, theories of motivation, Maslows theory of need hierarchy. Herzbergs hygiene-motivation theory. Vrooms expectancy theory Mc Gregorys theory X and theory Y, Morale-incentives.

10

10

VI

VII

VIII

COMMUNICATION Meaning and nature of communication, types of communication : upward / downward, verbal / non-verbal, formal-informal, barriers to communication, communication process. CO-ORDINATION : Need for co-ordination principles and techniques CONTROLLING Meaning, control process, need for control, control techniques, budgetary and non-budgetary control, marketing control-production control-quality control, financial control-information control-PERT & CPM, concept of strategic control, control & accountability and pressure to perform. DECISION MAKING Types of decisions, step-by-step decision making process, review of decision.

10

10

10

Books Recommended: Management Stoner & Freeman Essentials of Management Koontz & Odonnel Management and Organisation M. Louis Allen Management Theory and Practice Earnest Dale Management tasks- Peter F Drucker Management Process Davar R. Fundamentals of Management J.S. Chandran Principles of management P.N. Reddy Essentials of Management Chatterji Personnel Management & Industrial Relations- Verma & Agarwal

52

3-T-1 COMPUTER APPLICATION - I Theory - 80 Sessional 20 ----------------Total 100 MARKS 10

UNIT I

CONTENT Generation of computer Application areas of computer Benefit and limitations of computers Computer System Organisation o Block Diagram o Function of each block Data representation in computers o Different types of data o Number system (Binary, Octal, Hexadecimal) o Conversion of Number Systems o Computer codes Types of Computers o Classification in brief CPU o Function and importance of CPU Memories o Types of memories o Function of various memories Various types of input and output devices o Keyboard o Card Reader o Printer o Monitor o Scanner etc. Various storage devices o Floppy disk, magnetic tape, magnetic disc, optical disc etc. o Hard disk, mass storage devices etc. Type of software o Operating System Software o Application Software o Packages Utilization of Software Operating Systems o Dos, Unix, Windows, Windows NT, Linux o Dos commands Knowledge of Windows Operating Systems Microsoft Office Emphasis on MS WORD & EXCEL

II

10

III

10

IV

10

10

VI

10

VII

10

VIII

10

53

3-P-1 COMPUTER APPLICATION-I (Practical) Practical UNIT I II III CONTENT Dos Commands Windows Utility Tools 3 Practical related to MS-WORD 3 Practical related to MS EXCEL - 50

Books Recommended 1. Computer Fundamentals : P.K. Sinha, BPB Publications 2. Understanding Windows 3. MS WORD made easy 4. MS EXCEL made easy 5. MF-OFFICE made easy 3-T-2 FOOD PRODUCTION PATISSERIE- III Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

UNIT I

II

III

IV

CONTENT A. Meat (Beef ; Veal ; Pork) Structure, selection, storage Cuts of meat, method of preparation/ cooking ; special accompaniments B. Poultry & Game Classification, selection, storage Cuts of poultry & Game, methods of preparation / cooking Special Accompaniments C. Fish & Seafood Structure selection, storage Classification, cuts of fish, cooking methods; special Accompaniments - Vernacular names, International Cooking France, Italy, China, Russia, Spain : Geographical location, historical background, staple food with regional influence, specialties, special equipment. Preservation of Food Long Term methods Short term methods Refrigerated storage & Freezing of foods (Both Cooked & Raw) Effect on keeping quality, flavour & nutritive value. Kitchen Stewarding Organization Layout Equipment required Importance of kitchen stewarding

12

12

10

54

VI

VII

VIII

Production Management Production of work, duty roaster, Task analysis production planning & scheduling, Production quality & quantity Pasta & Rice Types, storage, manufacture of pasta Methods of cooking Accompanying sauces used High Tea Cocktail Snacks Theme menus Other new or non-conventional catering concept Cakes: Types, recipes & evaluation Faults and remedies Cake icing and decoration Pastries: Types , preparation, evaluation and fat to flour ratio Cookies : Types, preparation and evaluation Banquet Menus Planning, Indenting, Costing, Forecasting, Recipes, Prepreparation & Cooking techniques. Product Research & Development Testing of new recipe Developing & testing new recipe Food Trials Sensory evaluation of food 3-P-2 FOOD PRODUCTION PATISSERIE-III (P R A C T I C A L)

08

08

12

08

Term Work-25 Practical Marks- 100 -------------------------Total - 125 UNIT 1 CONTENT International cuisine (Six Course Menus) France 4 menus Italy 4 menus China 3 menus Russia 1 menu Spain 1 menu Indian - 2 menus Flaky Pastry Palmiers, Turn overs, Vol-au-vents, cream horns Short crust pastry Banquette, Chocolate meringue pie, Mushroom quiche Choux Pastry Chocolate clairs. Creams puff Rough Puff Pastry - One variety

2 3 4 5

55

6 7 8

Strudel - One variety Cookies at least -10 varieties Fatless sponge Black forest, pineapple sponge, Sponge Fruit Flan, Chocolate Pyramid, Angel Food Cake Butter sponge - Check-mate Gateau, Caramel chip Gateau, Banana Bread, Brownies, Novelty Cake made using Victoria sponge.

Books Recommended: Modern Cookery Vol I&II - Philip Thangam Theory Of Cookery Arora Krishna Professional Charcutier Kinsella john, Harvey David, John Wiley & Sons NY Food Preparation & Cooking Thornes Stanley, Ellen borough House, Wellington Street Professional; Cooking Gisselen Wayne; John Wiley & Sons Larousse Gastronomique Basic Cookery Stevenson David R; Stanley Thrones Ltd. Prashad Cooking with Indian masters Indrasingh Kalra Professional baking - Gisselen Wayne; John Wiley & Sons Understanding Cooking Lundburge & Kotschevan Theory Of Catering - Kinton Cesarani; Hodder & Stoughton Basic Cookery The Process Approach Daniel R Stevenson; Stanley Thrones Ltd. 3-T-3 FOOD & BEVERAGE SERVICE III Theory- 80 Sessional - 20 ----------------Total 100 MARKS 14

UNIT I

II

III

IV

CONTENT Banquet: Type: formal, semi-formal and informal Seating arrangements Table plan Service sequence Calculation of areas Banquet Performa Function prospect / function sheet Booking of Banquet Letter of agreement Banqueting staff Duties and responsibilities of toast master After event responsibilities Buffets: Types of buffet Layout of buffet Outdoor catering Staff briefing Use of checklist Equipment needed Theme dinner

14

08

12

56

VI

VII

VIII

Food festival Trade fair Convention Conference and seminar Wedding Fashion shows Bar Operation : Planning of bar Types of bar Ideal bar layout Beverage controlling Objective of beverage control Beverage checklist Equipments of bar Stocking of alcoholic beverages Inventory control system Cellar records and management Purchase methods and records of beverages Purchase of liquor Bar management internal control 3-P-3 FOOD & BEVERAGE SERVICE III

10

08

06

08

Term Work-25 Practical Marks- 100 -------------------------Total 125 UNIT CONTENT Function organization of banquet Compiling menu for special occasion Like corporate, association, social Drawing of table plan Seating arrangement Formal service Clearance Clearance and rearranging Buffet service Layout of buffet Food Layout Clearance and rearranging Calculation of Crockery for banquets as per menu and service Use of checklist for outdoor catering Bar operation Setting of a bar Stocking of alcoholic beverages Service at bar

57

Book Recommended: 1. Lillicrap, Food & Beverage Service, seventh edition, Hodder Arnold, Book power ELST. 2. Strianese A. J., Dining Room and Banquet Management. 3. Kotschevu L.H., Management Bar and Beverage operations. 4. Jack, Kivela, J., Purchasing for the hospitality industry. 5. Keister C. Donglas ; Food and Beverage Control, Prentice Hall, Englewood Cliffs. 6. Rey / Wieland, Managing Service in Food & Beverage Operations. The educational Institute of the American Hotel and Motel Association. 3-T-4 HOTEL HOUSEKEEPING III Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

UNIT I

II III

CONTENT Housekeeping supervision Importance of inspection Checklist for inspection, typical areas usually neglected Self supervision techniques for cleaning staff Degree of discretion / delegation to cleaning staff Pantry replacement and Routine replacements Discard management (Linen / uniform Room)

10

IV

VI

Interior Decoration Importance Classification Principles of art Harmony, Rhythm, Balance, Proportion, proportion, Emphasis Elements of art Line, form, colour, texture. Lighting- definition, types, glare, daylight Types of lighting used in various areas of a hotel- Filament bulbs, fluorescent tubes, standard lamp & table lamps, candles. Heating and ventilation Furniture Types of furniture, Types of Joints in furniture. Selection Materials used Furniture care & cleaning Selection of furniture for hotels (Commercial / Resort) Furnitures Arrangement in hotels Window Treatment Types of windows, selection of fabrics Types of Curtains, Hardware required Accessories Soft Furnishing & Accessories Type, use & care of soft furnishing Type of accessories : Functional & decorative

20

10

10

10

58

VII

Special provisions for Handicapped elderly, children, overseas visitors Guest Room added feature & modification Public area Wash rooms, restaurants, main entrance etc; added features & modifications. 3-P-4 HOTEL HOUSEKEEPING III (P R A C T I C A L)

10

Term Work-25 Practical Marks- 50 ----------------------Total 75 UNIT I II CONTENT Use of checklist for supervision - VIP Room Service, Pest control etc. (at least 5 situations) Situation Handling (Service designing for) Airline Crew guest Single lady guest Children Typical HK complaints : Water leakage : Faucet choked : No hot water supply : A/C not effective Inter-dept Co-ordination : Room service (Situation) : Maintenance : Telephone : Security : Front Desk Window Treatment : 5 types of windows to be treated Layout of furniture arrangement in lobby, restaurant guest Room, banquet Halls, Floor plans of rooms, corridors, restaurants Conception & designing of guest Room including making floor plans, wall elevations. Use of principle & elements of Art Furniture Polish Different types of furniture & Polishes required (at least 5 types)

III

IV V VI VII

Assignments: Visit to furniture & furnishing mall Visit to hotel to see special provision for handicapped / children / overseas visitors. Books Recommended: 1. Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York. 2. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox, Edward Arnold Ltd. London (ELBS) 3. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi 4. Professional Housekeeping, Tucker Schneider, VNR

59

5. Housekeeping Management for Hotels & Residential Management, Rosemary Hurst; Heinemann 6. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 7. Managing H.K. Operations, Margaret Kappa. 8. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold Hienman, Indiana. 3-T-5 FRONT OFFICE MANAGEMENT-III Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

UNIT I

II

CONTENT FRONT OFFICE ACCOUNTING SYSTEM Handling of credit instruments Procedure of Handling of credit cards Handling of foreign exchange Billing procedure Mechanical billing NCR Computerized Billing REPORTS AND STATISTICS Averages Occupancy Guest Rooms Graphical representation1)mean 2)median 3)mode Yield Management CASHIER NIGHT AUDITING Duties of cashier Job description of Night Auditors Duties of cashier Recapitulation Sheet Transcript Night Receptionist Report HOTEL MARKETING Marketing- meaning, definition Hotel Marketing Marketing in Hotel specific features of Hotel Marketing Hotel as marketing Product SELLING BY RECEPTION STAFF Reception as a sales department Selling techniques for reception Points for sale Room assignment Selling to different type of clientele

10

III

10

IV

10

10

60

VI

VII

VIII

UPSELLING Up selling meaning, qualities to be acquired by Front Office staff for up selling Up selling- non pressure technique Selling to different type of clientele, FITs, Travel Group Terms and conditions between Travel Agency and Hotels PROMOTIONAL ACTIVITY Meaning and understanding of Promotion Purpose of promotion Types of promotional activities Promotional activities used in general Promotional activities used by Hotel In house promotional activities Glossary and Terminology of Billing, Cashier and marketing. 3-P-5 FRONT OFFICE MANAGEMENT- III (P R A C T I C A L)

10

12

08

Term Work-25 Practical Marks- 50 -----------------------Total 75 UNIT 1. 2. 3. 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 CONTENT Handling of different types of guest Handling of VIPs Handling a black list Room change notification Handling of wake-up call Baggage handling by bell desk Handling of left baggage Where about card Preparation of final bill Procedure for handling credit card Procedure for handling other forms of credit Selling by front office staff Dances of India Reading of Airline and Railway line table Wild life sanctuaries Time to visit What to see famous How to reach & accommodation Beaches of India

61

20 Current affair 21 Knowledge of time and distances of places of interest around city. 22 Hill Tourism Books Recommended: Andrews S., Hotel Front Office Training Manual, Tata Publishing Company Limited 1982. D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967. Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976. Tourist Information Series, Publication Division, Ministry of information and broadcasting Government of India, Delhi. Kaul, S.N., Tourist India, International Taj Building Bombay. Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981. Dr. Singh R.K., Front Office Management, Aman Publication, Rastogi A.P., Hotel Organization and Front office Management, Anmol Publications. Inlearne Neil,. Hospitality Marketing, Global Books & Subscription services. 3-T-6 FINANCIAL ANALYSIS & DECISION MAKING Theory- 80 Sessional - 20 ----------------Total 100 UNIT CONTENT Finance, Finance Management & Financial Statements 1. Definition, Scope, Objectives and Function of Financial Management. The Role of Financial Manager. 2. Meaning, Scope and Sources of Business Finance and its Types. 3. Meaning of Financial Statements, Types, Nature, Importance, Uses and Limitations of Financial Statements. 4. Reading and Presentation of Financial Statement in a suitable form to make Analysis. Meaning Objective, Types and Tools of Financial Analysis Capitalization and Working Capital 1. Capital Formation: Meaning of fixed and Working Capital and Points of Distinction, Sources of Finance: Short, Mid and Long term, External and Internal etc. 2. Depreciation: Meaning and a Source of Internal Finance. 3. Capital Market and Money Market : Meaning area of application and Points of Distinctions. 4. Over- Capitalization and Under Capitalization : Meaning, Effects and Remedies. 5. Over Trading Under Trading: meaning Effects and Remedies. 6. Working Capital : Meaning, Classification, Factors influencing Working Capital. Sources of Working Capital. Adequate and Inadequate Working Capital : Effects, Advantages and Disadvantages. Simple Problems on Computation of Working Capital with the help of different methods. MARKS 04

II

08

62

III

IV

VI

VI

Simple Problems on Management of Cash, Inventory, Receivables and Payables. Ratio Analysis 1. Meaning, Scope, Advantages and limitations. 2. Types of Analysis. 3. Simple & Analytical Problems on : Profitability, Liquidity, Solvency, Return / Overall Profitability and Turnover Ratio Analytical Problems on Preparation of B/S or Proprietary Statements with the help of given data / ratios. Fund Flow and Cash Flow Statements. 1. Meaning, Concept of Fund, Flow of Fund and Fund Flow Statement 2. Use Significance / Importance of Funds, and its limitations. 3. Distinction between Fund Flow Statement and Income Statement, Fund Flow Statement and Balance Sheet. 4. Meaning of Cash, Cash Flow and Cash Flow Statements. 5. Distinction between funds Flow and Cash Flow Statements. 6. Uses, Significance and Limitations of Cash Flow Statement. 7. Simple Problems on Fund Flow and Cash Flow Statements. Budget, Budgeting and Budgetary Control 1. Meaning of Budget, Features, Requirements for ideal Budgets, Types, Advantages and limitations or disadvantages. 2. Distinction between Budget and Forecast, Traditional Budget and Zero Base Budget. Fixed & Flexible Budget. 3. Key factor in a budget or Principle Budgetary Factors. 4. Meaning of Budgetary Control, Objective, Function, Advantages and Limitations. 5. Requisites or Essentials for efficient Budgetary Control. Simple Problem on Flexible Budgets, Production Budget and Sales Budgets only. Simple Problems on Cash and Capital Budgets [Investment Decisions]. Cost, Costing and Cost Accounting. 1. Cost: Meaning, Scope and Classification of cost as Fixed and Variable, Direct and Indirect, Product and Period cost, Controllable and Uncontrollable, Avoidable and Unavoidable, Standard and Historical, Step and Marginal. 2. Costing : Meaning and Methods, Area of Application (Simple Problems) 3. Cost Accounting: Meaning and Scope, Distinction between Financial Accounting and Cost Accounting. 4. Cost Centers, Profit Centers and Investment Centers. 5. Meaning of Cost Control and Cost Reduction, Need [Necessity], and Prerequisites, Area of application, Advantages & Disadvantage. 6. Distinction between cost Control and Cost Reduction. Simple problems on Job Sheet stating Unit Price and Quotation. Process and Operation Costing (Transport and Canteen / Hotel Costing). 1. Process Costing : Meaning, Application, Features, Advantages and Disadvantages,

12

12

12

08

12

63

VIII

Limitations. Normal and Abnormal Losses / Scrap and Gains/Effectiveness, By-Product / Joint Product, Equivalent Product. Inter-Process Profit and Transfer Price / Pricing. 2. Operation Costing : Meaning, Area of Application, Features, Advantages and Limitations Concept of Normal and Abnormal Loss, Absolute and Commercial Ton Kms. or Passenger Kms. Actual & Effective Kms. Actual & Effective Room Days etc. Simple Problems on Process Costing and Operation Costing. Marginal and Standard Costing 1. CVP (Cost Volume Profit) Analysis. Meaning of CVP, BEP, P/V Ratio, Margin of Safety, Objectives, Uses, Assumptions, Advantages and Disadvantages. Construction and Plotting of BEP Chart. Simple Problems on BEP for present and future conditions, Expected Profit and Expected Sales. 2. Marginal Costing. Meaning, Necessity, Scope, Advantages and Disadvantages. Simple Problems on the Application of Marginal Cost Concept in 1. Make or Buy. 2. Dropping a Line [Temporary or Permanent], Acceptance of an Order at a Special Selling Price, Key / Limiting Factor. 3. Standard Costing. Meaning, Features, Area of Application, Advantages and Disadvantages. Standard Cost v/s Historical Cost, Standard Cost v/s Estimated cost. Variance Analysis: Meaning and Considerations. Simple Problems based on Material and Sales Variances only

12

Books Recommended: 1. Ozi A. Dcunha & Gleson O.Dcunha, Hotel Accounting & Financial Control, The Dickys Enterprise, Mumbai. 2. D.K. Mittal & Luv Mittal, Cost Accounting; Galgotia Publishing Company, New Delhi, 3. R.K. Sharma & Shashi K. Gupta, Management Accounting; Kalyani Publishers, H.O. Ludhiana, 4. S.C. Kuchhal, Financial Management; Chaitanya Publishing House Allahabad.

64

3-T-7 HUMAN RESOURCE MANAGEMENT Theory- 80 Sessional - 20 ----------------Total 100 MARKS 8

UNIT I

CONTENT

Supervisor and supervisory Management : Who is a Supervisor, Importance of a Supervisor, Areas of responsibility of a supervisor, skills of a supervisor, human relations, administration and technical qualities of a supervisor. II Functions of Management: Interrelationship of functions of Mgt. characteristics and benefits of sound and clearly defined objectives. III Leadership : Role, Types, style, importance and qualities of a leader. IV Role of a Manager: Finance, forecasting and budgeting, implementation of company policies and procedures, maintaining standards, fostering public relations, maintaining harmonious working relationships within the organization. V Management of Human Resource, functions of personnel Mgt, Manpower planning. VI Industrial Psychology and Behavioral Science. Communication- Meaning, Process, Types, Channels and Barriers. VII Introduction to Personnel Management. Recruitment and Selection Process. Interviews. VIII Placement, Induction, Training, Incentives Promotion, demotions, transfers, absenteeism, Replacement. IX Job analysis and description Performance appraisals Job evaluation techniques. X Grievance handling wage and salary administration, wage incentives. Trade unions. Books Recommended: 1. Stoner, James, A.F.,MANAGEMENT Eaglwood Cliffs, New Jersey, 2. Knoontz ODonnel and Weirich, MANAGEMENT, International students edition, McGraw hill. 3. Boella, M.J,. Personnel Management in the hotel and catering Industry, Hutetinson, London. 4. Ahuja K.K. Personnel Management, Kalyani Publisher, New Delhi 5. Hotel Industry, Frank Bros. & Co. (Publishers) Ltd.

8 8

8 8 8

8 8

65

3-T-8 MARKETING AND SALES MANAGEMENT Theory-80 Sessional-20 ------------------Total 100 MARKS 08

UNIT I

CONTENT Market & Marketing Meaning & Definition of market Types of Market Meaning and Definition of marketing Origin of Marketing Marketing Concept Evolution Marketing Concept Marketing Mix Benefits of Marketing Mix Meaning and Definition of Marketing environment Market Analysis Market Demand & Market Segmentation Meaning Developing Target Market Strategy Criteria for Segmentation Hotel Market Segmentation Market Research Definition of Market Research Process of Market Research Trends in Marketing Research Basic Concept and Methods of Marketing Research Marketing of Consumer Goods Definitions of features and classification of consumer goods Product planning & development Product Concept Product life cycle Channels of distribution Meaning and types Storages and ware houses storages situation, advantages and essentials of good storages. Sales Management Meaning and definitions of sales management Nature and importance of sales management Role of a sales manager Importance and qualification of sales manager Sales Organization Introduction to sales organization Need and Importance of sales organization Functions of sales organization Types of sales organization

II

12

III

08

IV

12

06

VI

10

VII

Consumer Behavior and Sales Promotion Buyer behavior Buying motives Buyer behavior theory- psychological theory and psychoanalytic theory Buying decision process

16

66

Sales promotion- Meaning and definition Objectives of promotion Relation between promotion and marketing mix elements Sales promotion tools coupons, brochures, point of purchase display etc. VIII Budget 08 Benefits of budgeting Budget for sales department activities The budgeting process Flexibility in budgeting Books Recommended Hospitality Sales and Marketing, Abbey, J.R. Modern Marketing Management, Davar Marketing Hospitality, Sales and Marketing for hotels, Motels & Resorts Foster, D.C. Sales & Marketing for the travel professional, Faster D.C. Marketing Management, Kotler Philip Marketing for Hospitality & Tourism, Kotler. Philip Selling & Sales Management, Lonacaster G. Marketing & Sales Strategies for Hotel & Travel Trade, Nagi Jagmohan Modern Marketing, Pillai, R.S. Service Marketing, Rampal, M.K. Hospitality Marketing Management, Raid, R.D. 4-T-1 COMPUTER APPLICATION & HOTEL INFORMATION SYSTEM Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

UNIT I

CONTENT Algorithm Flowcharts Pseudo code Computer Languages o Machine Language o Assembly Language o High Level Language /Low Level Languages o Object Oriented Program o Language Characteristics System Analysis o Introduction o Cost Benefit Analysis, CAD, DFD, System Acceptance criteria, Manuals Inventory, Payroll, Finance System o Aims & Objectives o Input/output o File Design o Flow charts o CAD-DFD o Menu

II

10

III

10

IV

10

67

V VI

MS Power Point Business Data Processing o Introduction o Data Organisation o File Management o Database Management o Time Processing o Batch Processing o Real Time Processing Internet o Introduction o Basic services, e-mail o File transfer o Protocol o Telnet www o WWW browsers o Uses and internet Multimedia o Introduction o Brief idea about Components Text, Graphics, Animation, Audio-Video, applications

10 10

VII

10

VIII

10

4-P-1 COMPUTER APPLICATION & HOTEL INFORMATION SYSTEM (Practical) Practical

- 50

UNIT I

CONTENT Presentation for trainings done during 4 years of curriculum Internet Utility Tools

Books Recommended: 1. Computer Fundamentals : P.K. Sinha, BPB Publications. 2. Fundamentals of Computers, V. Rajaraman , Printice Hall of India 3. Master in Microsoft Office- Lonnie E, Moulsey and David M. Boodey, BPB Publications

68

4-T-2 ENTERPRENEURSHIP DEVELOPMENT AND ECONOMICS Theory- 80 Sessional - 20 ----------------Total 100 UNIT I II CONTENT Meaning, Scope, Limitation, and Opportunities in entrepreneurship development Entrepreneurship opportunities in travel and Hospitality industry. Scheme of incentives and subsides available for new entrepreneurs in the Hotel Industry. Making a project for an enterprise Criteria for site selection for a new unit of Hotel. Basic types of Business organizations Ownership, Partnership Joint stock and Public companies, outline of corporate management, franchising. Feasibility study for opening a new hotel / restaurant. General Principles of purchasing Criterion for selection of equipment and furniture. Nature and scope of Economic Science. Theory of consumption and demand analysis. Theory of production and supply. Price Theory Price regulation Fixation of room rates Theory of money and banking International trade. Public finance and public economic policy. Role of Government in promoting the industry since independence. MARKS 08 15

III

10

IV

08

15

VI

08

VII VIII

08 08

Books Recommended : 1. Computer Fundamentals : P.K. Sinha, BPB Publications. 2. Fundamentals of Computers, V. Rajaraman , Printice Hall of India 3. Master in Microsoft Office- Lonnie E, Moulsey and David M. Boodey, BPB Publications. 4-P-2 PROJECT AND TRAINING VIVA

Practical Marks- 50 -----------------------Total 50 Dissertation / Project on Chosen topic Entrepreneurial activity during Food Festival / Training Viva voce on vocational training

69

4-T-3 FOOD PRODUCTION & PATISSERIE-IV Theory- 80 Sessional - 20 ----------------Total 100 MARKS 12

UNIT I

II

III

IV

CONTENT International Cuisine Thai, Mexican, Greek, German, Great Britain, Lebanese (Mediterannean); Menu Examples of Japanese cuisine (Only theory) Snacks & Fast Food Larder organization Control, laison, Equipment, layout Hors doeuvres Salads Sandwiches / Rolls / Burgers /Pizzas/Hot dogs / Foot longs Cold buffet Farcis, terrines, pates, galantines, ballotines, mousses, quenelles : Types, preparation, menu e.g. Cold sauces, dips, chaudfroid, aspics method eg. Preparations, eg. Charcutiere, Sausages types, preparation, popular sausages, SPS, cooking methods, casings, storage, problems. Confectionery Meringues Making, factors affecting stability, cooking, types & uses. Chocolate work Fondant Marzipan Ice-Creams & Sorbets A. Yeast Knowledge of bakers yeast Role in fermentation of doughs Condition favourabale for its action Effect of over fermentation & under fermentation Over & under proving of doughs of bread & fermented goods. Bread improvers and bread diseases B. Sugar Types of sugar & sugar boiled icings Other sundry material & mixtures used in confectionery such as jam, jellies, curds, creams, custards, gelatin, agar-agar, pectin, gums (Arabic, Tracanth) dextrin C. Terms used in judging characteristics of confectionery products & evaluation. A. Non-Edible Display : Ice-carving, Tallow sculpture, fruit & vegetable display B. Pate & Gammon, Ham, Bacon & Gammon Force meat

12

10

08

08

70

VI

VII

VIII

Modern Techniques in preparation Microwave, infra-red, vacuum reduction cook chill & cook freeze Convenience foods Role of convenience foods in fast food operations, advantages & disadvantages of Convenience foods. Labour & cost saving aspect of Convenience foods. Rechaffe cookery A. Bread Making Methods Faults & Evaluation B. Fermented goods Types, methods of prepasation, evaluation C. Characteristics of flour Enriched bakery products Bakery products with Soya flour, groundnut flour & whole wheat meal. Breakfast Cookery International & Indian menus preparation Classical & Traditional items Power Breakfast & Brunch: Concept. 4-P-3 FOOD PRODUCTION & PATISSERIE- IV (P R A C T I C A L)

12

10

08

Term Work-25 Practical Marks- 100 -------------------------Total 125 UNIT 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. CONTENT Microwave Menu(6 Course) 2 menus Thai Menu(6 Course) 2 menus Mexican Menu(6 Course) 2 menus Greek Menu(6 Course) 1 menus German Menu(6 Course) 2 menus Great Britain Menu(6 Course) 2 menus Lebanese (Mediterranean) (6 Course) 1 menus Snacks & fast Food- 2 menus Pizzas- 2 varieties Cold Buffet- 2 menus(include cold cuts , Canapes, terrines& galantine) Breakfast Cookery-2menus Demo on Non- Edible display Bread-enriched dough Chocolate- filled Chocolates& chocolate decorations Marzipan-almond paste, marzipan shapes Fondant as icing, and as filling Meringue as icing and used as/in product Ice-cream 5 varieties Sorbets 5 varieties

71

20. 21.

Mousse/ Souffles 5 varieties Sugar boiled candy

Books Recommended: 1. Theory of cookery - Krishna Arora 2. Professional Charcutiere - John Kinsella, David Harvey; John Wiley & Sons NY 3. Food preparation & Cooking - Stanley Thornes; Ellenborough House Wellington street 4. Professional Cooking - Wayne Gisselen / John Wiley & Sons. 5. Professional Grade Manager- David Paul / John wiley & Sons 6. Larouse Gastronomique 7. Basic Cookery - David R. Stevenson ; Staneley Thornes Ltd. 8. Prashad Cooking with Indian Master - Inder Singh Kalra 9. Understanding Cooking - Lundburge & Kotschevar 10. Professional Baking - Wayne Gisselen / John Willey & Sons 11. Theory of Catering - Kinton Cesarani / Hodder & Stoughton 12. Basic Cookery - The Process Approach - Daniel R. Steven son / Stanley Thornes 4-T-4 FOOD & BEVERAGE SERVICE IV Theory- 80 Sessional - 20 ----------------Total 100 UNIT CONTENT MARKS I GUERIDON SERVICE A) Introduction, principle and meaning Special equipments for Gueridon service Complete procedure of Gueridon service Use of liquor in Gueridon service Advantage and disadvantages of Gueridon service Space required GUERIDON SERVICE B) Carving and its method Carving trolleys and its uses Preparations of joints Preparation of special dishes Other specialized services Afternoon tea service Menu Cover Order of service High-tea service Menu Cover Order of service Food and beverage service in airlines. Room Service Introduction, procedure Scheduling and staffing Forms and formats Order taking 12

II

08

III

10

IV

10

72

Equipment required for room service Breakfast card 10

Planning organization and supervision in Food and beverage outlets Commercial restaurant Fast food outlets Mobile catering & vending machines Marketing and sales in restaurant Introduction Catering consideration Types of menu / product Marketing banquet facilities Marketing Plan Fundamentals of food and beverage control KOTs types and function Pre determined standard Cost control procedure Sales and cash control Parts of Control Guest Checks Standard Drink list Profitability through bar Pilferages in bar Dispensing machine Skullduggery 4-P-4 FOOD & BEVERAGE SERVICE IV (P R A C T I C A L)

VI

12

VII

08

VIII

10

Term Work-25 Practical Marks- 100 -------------------------Total 125 CONTENT Equipment of Gueridon care and use. Carving on Gueridon Preparation of non flamb and flamb dishes. Afternoon tea : mise-en-place and service High tea : mise en-place and service Room service Classical horsdouvers service Such as smoked salmon, artichokes, melon, grape fruits, Oysters, caviar, escargottes. Books Recommended: 1. Food and Beverage Service Lillicrap 2. Food and Beverage Control, Keister C. Douglas; Printice Hall, Inglewood Cliffs, New Jersey. UNIT

73

3. Modern Restaurant Service, John Fuller; Hutchinson London 4. Food and Beverage Management and Service, The Educational Institute of the American Hotel and Hotel Association 5. The restaurant- Concept to Operation ; Walker J.R 6. Restaurant Management, Sudan A.S 7. Design and Equipment for Restaurants and Food Service 8. Food Service Facilities Planning Edward A.; kazarian VI Publishing Co., Westport, Connecticut. 4-T-5 HOTEL HOUSEKEEPING IV Theory- 80 Sessional - 20 ----------------Total 100 UNIT I CONTENT Safeguarding Assets Concern for safety & security in HK operations Concept of safeguarding assets Theft : Employee, guest, external persons Security in Hotel guest Room Housekeeping Budgeting Definition, concept and importance Types of Budgets (Operational & Capital) House Keeping Room Cost House Keeping Expenses Labour & Cost analysis Contract cleaning General Complete program Special Periodic Pricing a contract Refurbishment and Redecoration Definition Factors Procedures & task involved Snagging list Planning Trends in House-Keeping Planning guest Room, Bath room, suites, lounges, landscaping, Planning for provision of leisure facilities for the guest Boutique hotel concept. Planning and organizing in House-Keeping department. Area inventory list Frequency schedules Performance standards Productivity standards Inventory levels MARKS 10

II

12

III

08

IV

10

10

VI

15

74

VII

VIII

Selection and Training of Housekeeping Professional Manpower Planning Requirement, selection, Recruitment, identifying peak & lean periods. Training in HK dept. Job allocation Planning duty roster Labour & cost analysis Standard operating procedures & Manuals Energy conservation methods and eco friendly concepts in House Keeping Latest international trends & standards in leading hotels of the world. 4-P-5 HOTEL HOUSEKEEPING IV (P R A C T I C A L)

10

05

Term Work-25 Practical Marks- 50 -------------------------Total 75 CONTENT Creating three dimensional model of a guest rooms/ Public areas with interior decoration/ themes 2. Making of Schedule and routine checking Resort Hotel ( Beach/hill) Commercial Hotel (4oo rooms/450 rooms) Medium sized Hotel/ 3 star hotel/100-150 rooms 3. List of various activities that can be contracted- established /Agencies who take contract (names) 4. Special Decorations-( Planning, Estimating and area ) Christmas, New Year Anniversary of Hotel Food Festival (at least 2 nos.) 5. Planning Training Schedules: In-house Staff New recruits Management Trainees Inter departmental Training or staff of other departments Books Recommended: 1. Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York. 2. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward Arnold Ltd. London (ELBS) 3. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill Delhi 4. Professional Housekeeping, Tucker Schneider, VNR 5. Housekeeping Management for Hotels & Residential Management, Rosemary Hurst; Heinemann 6. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 7. Managing H.K. Operations, Margaret Kappa. 8. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold Hienman, Indiana. UNIT 1.

75

4-T-6 RESEARCH: DESIGN AND METHODOLOGY Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10

UNIT I

CONTENT INTRODUCTION: Meaning and definition Scope and purpose of doing research Areas of Research Research Procedure Applications of Research Problems of Conducting research PROJECT THEME : Identifying theme of project Selection of title Description of Universe Executive Summary Statement of Research problem and research objectives Rationale for conducting study RESEARCH DESIGN &DATA COLLECTION: Primary research Secondary research Research approaches-observation, Experiment, survey Research Instrument- Questionnaire, Mechanical. SAMPLING PLAN: Sampling unit Sample Size Sample selection Process Sampling media FIELD WORK: Planning Organizing and supervising field work DATA ANALYSIS: Classification Tabulation Analysis and Interpretation REPORT WRITING: Report format Executive summary Literature review Findings Conclusions and recommendations Bibliography

II

10

III

20

IV

10

10

VI

10

VII

10

76

BOOKS RECOMMENDED: 1. Marketing Management, Philip kotler ; Prentice- Hall of India, New Delhi 2. Hospitality & Travel marketing, Alastair M. Morrison; Delmar Publishers Inc. 3. Marketing Research, Harper W. Boyd; Richard D. Irwin, Inc., All India Traveller Book Seller, Delhi. 4. How to Complete Your Research Project Successfully, Judith Bell; UBS Publisher Distributors, Delhi 5. How to Research and Write a Thesis in Hospitality and Tourism, James M. Paynter John Wiley and Sons, NY,USA 6. Travel, Tourism and Hospitality Research, Ritchie Goeldner, John Wiley 4-T-7 HOTEL RELATED LAWS Theory- 80 Sessional - 20 ----------------Total 100 MARKS 10 10

UNIT I II

CONTENT Need for law Types and Application of law in Hotel operations, Basic principles of civil & criminal liability, Indian contract act (sections 1-30)

III

IV

VI

VII

VIII

Licenses & Permits : Licenses & Permits for Hotels and catering establishments Procedure for procurement, Bye-laws of hotels & restaurants under municipal corporations, Renewal, suspension & termination of licenses, Essential Commodities Act Importance of industrial laws, Effective procedure for employment, Discharge & dismissal of employee, Minimum wages Act, Payment of Wages Act, Shops & Establishments Act. Factories Act Trade unions Act, Apprentices Act Law relating to foreign exchange Law of Tenancy Inn-Keeper guest relationship Inn-keepers lien Distinction between guest and tenant Liquor Legislation: Types of licences and permits Drinking in licensed premises Prevention of Food Adulteration Act Consumer Protection Act

10

10

10

10

10

10

77

BOOKS RECOMMENDED: The Industries Act development and regulation act 1989, Allahabad law agency. The workmens Compensation Act, Allahabad law agency. The payment of wages Act, Allahabad law agency. The employees Provident Fund Act 1989, Allahabad law agency. The Industrial Dispute Act 1947, Akalank publications The Insurance Act 1938, Akalank publications Bombay Industrial Relations Act 1946, Central Law Agency. Factories Act 1948, Central Law Agency. Industrial Dispute Act 1990, Central Law Agency. 4-T-8 TOURISM AND PUBLIC RELATIONS Theory- 80 Sessional - 20 ---------------Total-100 MARKS 12

UNIT I

CONTENT Definition, meaning of tourism. Growth & development of tourism. Basis of origin of tourism. Infrastructure of tourism. Accommodation [Hotels, Motels etc.] Transportation [Air. Road, Rail, Water] Other facilities Supporting services. Impacts of tourism. Economic impacts of tourism. Social & cultura1 impact of tourism. Environment & ecological effect Role of travel agency in tourism Profile of modern travel agency Role of tour operators, Guides & Escorts. Package tours. Planning of itinerary. National & International tourist organization IUOTO, WTO, PATA, IATA, ICAO Tourist organization in India Management and marketing of tourism in India Evolution of Public relation Definition of Public relation Growth of public relation Importance of Public relation Qualities of public relation personnel Public relation in an organization

II

12

III

12

IV

08

08

VI

10

78

VII

VIII

Internal and external public relation Public relation in crisis Public relation management Ethics of PR Organization public relation department Planning of public relation Budgeting of public relation Public relation and communication Public relation and advertising Purpose of public relation advertising Public relation and publicity 4-P-8 TOURISM AND PUBLIC RELATIONS

08

10

Term Work-25 Practical Marks- 50 -------------------------Total 75 UNIT 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. CONTENT Handling Emergencies in Hotel Handling Various PR Situation Dealing with different type of guests Marketing of a Hotel Upselling of rooms General awareness update Local Information( city hotel/distance) Updating on the local/national current affairs Developing Tourism related knowledge Preparation of Itinerary Package Tour Knowledge of various airlines Knowledge of Time of national and International airlines Update of rates/fares of national and international airline

Books Recommended: 1. Black Sam, Practical Public Relation, Sir Issar Pitman and Sons Ltd. London 1970. 2. Andrews s., Hotel Front Office Training Manual, Tata McGraw Hill 1982. 3. Dukes Peter, Hotel Front Office Management and operation, 3rd edition Jowa Prown 1970. 4. Robert C. Fisher FODOR, India and Nepal, Hodder and stroughton London 1987. 5. Rawat G.S. Elements of Hotel Accountancy Rawat Publication, New Delhi 1972. 6. Kaul S.N. Tourist India, Tourist India International Taj Building, Bombay.

79

Published by :

Subhash Belsare
Registrar, Rashtrasant Tukadoji Maharaj Nagpur University Chhatrapati Shivaji Maharaj Administration Premises, Opp. Maharaj Bagh, Ravindranath Tagore Marg, Rashtrasant Tukadoji Maharaj Nagpur University, NAGPUR 440001.

Printed By : Satish Niphadkar Manager, Rashtrasant Tukadoji Maharaj Nagpur University Chhatrapati Shivaji Maharaj Administration Premises, Opp. Maharaj Bagh, Ravindranath Tagore Marg, Rashtrasant Tukadoji Maharaj Nagpur University, NAGPUR 440001.

;k vH;kldzfedsrhy dks.krkgh Hkkx jk"Vlar rqdMksth egkjkt ukxiwj fo|kihBkP;k iwokZuqerhfkok; dks.kklgh iwueqfnzr fdaok izdkfkr djrk ;s.kkj ukgh No part of this prospectus can be reprinted or published without specific permission of Rashtrasant Tukadoji Maharaj Nagpur University. 80

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

81