community colleges 'hotel management & catering technology

38th Academic Council-CC Hotel Management Page 670

COMMUNITY COLLEGES ‘HOTEL MANAGEMENT & CATERING TECHNOLOGY

Meeting of Board of Studies in Community Colleges Programme ‘Hotel Management and

Catering Technology’ was held on 13-04-2019 at 11.00 a.m. in Placements Room No.228.

Members present

1 Smt.B. Anne Sumalatha Chairman Sd/-

2 Sri P. Chandra Sekhar University Nominee Sd/-

3 Sri Y. Rajesh Subject Expert Sd/-

4 Sri K. Chandra Sekhar Industrialist/Subject

Expert

Sd/-

5 Sri K. Mahesh Subject Expert Sd/-

6 Dr.M. Ramesh, HOD, Economics & Principal I/C Principal I/C Sd/-

7 Dr.Rajesh C Jampala Dean Sd/-

8 Sri V Babu Rao Director Sd/-

9 Sri K Sridhar Member Sd/-

10 Smt.R. Deepa Member Sd/-

11 Sri K. Vijay Member Sd/-

12 Sri VVK Dharmendra Member Sd/-

13 Smt.V. Bhanu Nareesha Member Sd/-

A G E N D A

To evaluate and approve the structure and syllabi of Community College programme “Hotel

Management & Catering Technology”, for the batch of students admitted from the year 2019-

2020 and onwards.

Resolutions

1. Resolved to follow the structure given here under programme for Community College

programme “Hotel Management & Catering Technology” from the batch of students

admitted in the academic year 2019-2020 and onwards. (Refer Annexure-I)

2. Resolved to adopt the guidelines circulated by UGC to all colleges for introducing the

Community College Programmes. (Refer Annexure-II)

3. Resolved to follow the syllabi of the following courses of I to VI semesters for the batch of

students admitted in the academic year 2019-2020 and onwards. (Refer Annexure-III).


COMMUNITY COLLEGE PROGRAMME

HOTEL MANAGEMENT & CATERING TECHNOLOGY

COURSE STRUCTURE

SEMESTER –I

SL.NO. Subject

Marks

Credits Teaching

Hours Sem

End Mid Sem

1 Communicative English 75 25 4 4

2 IT for Hotel Management 75 25 4 4

3 Value Education 75 25 4 4

4

Room Division Department (Front

Office & Housekeeping) 75 25 4

5

Room Division Department Practicals

(Front Office & Housekeeping) 25 25 2

2

5 F&B Service 75 25 4 5

F&B Service Practicals 25 25 2 2

6 Food Production 75 25 4 5

Food Production Practicals 25 25 2 2

SEMESTER –II

SL.NO. Subject

Marks

Credits Teaching

Hours Sem

End Mid Sem


2 IT for Hotel Management 75 25 4 4

3 Environmental Studies 75 25 4 4

4

Room Division Department (Front

Office & Housekeeping) 75 25 4

5



2

5 F&B Service 75 25 4 5



Food Production Practicals 25 25 2 2

SEMESTER –III

SL.NO. Subject

Marks

Credits Teaching

Hours Sem

End Mid Sem


2 Leadership Education 75 25 4 4

3 Entrepreneurship 75 25 4 4

4

Room Division Department(Front Office

& Housekeeping) 75 25 4

5



2

5 F&B Service 75 25 4 5



Food Production Practicals (Sem III/IV) 25 25 2 2


SEMESTER –IV

SL.NO. Subject

Marks

Credits Teaching

Hours Sem

End Mid Sem

1 HRM & Hotel Law 75 25 4 4

2 Nutrition And Food Hygiene 75 25 4 4

3 Basic Accountancy 75 25 4 4

4

Room Division Department(Front Office

& Housekeeping) 75 25 4

5



2

5 Hotel Engineering 75 25 4 5

Hotel Engineering Practicals 25 25 2 2


Food Production Practicals (Sem III/IV) 25 25 2 2

SEMESTER –V

SL.NO. Subject

Marks

Credits Teaching

Hours Sem

End Mid Sem

1 Tourism Management 75 25 4 4

2 Retail Management 75 25 4 4

3 Management Process 75 25 4 4

4 Bar Management 75 25 4 5

Bar Management Practical 25 25 2 2

5 F&B Management 75 25 4 5

F&B Management Practical 25 25 2 2

6 Advance culinary Preparation 75 25 4 5

Advance culinary Preparation Practical 25 25 2 2

SEMESTER –VI

SL.NO. Subject Marks Credits Teaching

Hours

1 Specialized Industrial Training 500 20 810 Hrs

2 Project Work – Student area of Interest 100 10 -

Marks Break up

Attendance 100 Marks

Training Certificate 100 Marks

Training Log Book Evaluation 100 Marks

Training Presentation 100 Marks

Viva Voce 100 Marks


COMMUNICATIVE ENGLISH

Semester-I Periods per week : 4 Hrs.

Course Code : Credits : 4

UNIT-I: COMMUNICATION

1) Fundamentals of Communication

2) Non –Verbal Communication

UNIT-II: GRAMMAR

1) Sentence, Phrases & Clauses

2) Tenses(aspect)

3) Articles & Prepositions

4) CONCORD( Subject-Verb-Agreement)

UNIT-III: SPEAKING SKILLS-I

1) Basics of Presentations

2) Interview Skills

3) Group Discussion

UNIT-IV: WRITING SKILLS-I

1) Letter Writing

2) E-Correspondence

UNIT-V: WRITING SKILLS-II

1) Resume & CV

2) Cover letter

References:

1. Business Correspondence and Report Writing by R.C. Sharma and Krishna Mohan

2. Communication and Soft Skills-3 by Varinder Kumar and Bodh Raj.

3. Communication and Soft skills-I by P.S.Srinivasan, M.Ganesh kumar,Raghu Sreenivasa Rao,

K.Jagadeeswara Rao, Sripathi Chandra Sekhar

4. English In use(A course in communication skills and soft skills-2)Orient Black Swan(Editors

N.Usha, V.B.Chitra)


INFORMATION AND COMMUNICATION TECHNOLOGY FOR HOTEL MANAGEMENT



Unit-I: Basics of Computers :Definition of a Computer - Characteristics and Applications of

Computers – Block Diagram of a Digital Computer – Classification of Computers based on size and

working – Central Processing Unit – I/O Devices. Unit-II: Primary, Auxiliary and Cache Memory –

Memory Devices. Software, Hardware, Firmware and People ware – Definition and Types of

Operating System – Functions of an Operating System – MS-DOS – MS Windows – Desktop,

Computer, Documents, Pictures, Music, Videos, Recycle Bin, Task Bar – Control Pane.

Unit-III: MS-Word

Features of MS-Word – MS-Word Window Components – Creating, Editing, Formatting and Printing

of Documents – Headers and Footers – Insert/Draw Tables, Table Auto format – Page Borders and

Shading – Inserting Symbols, Shapes, Word Art, Page Numbers, Equations -Spelling and Grammar –

Thesaurus – Mail Merge

Unit-IV: MS-PowerPoint

Features of PowerPoint – Creating a Blank Presentation - Creating a Presentation using a Template -

Inserting and Deleting Slides in a Presentation – Adding Clip Art/Pictures – Inserting Other Objects,

Audio, Video - Resizing and Scaling of an Object – Slide Transition – Custom Animation

Unit-V: MS-Excel

Overview of Excel features – Creating a new worksheet, Selecting cells, Entering and editing Text,

Numbers, Formulae, Referencing cells – Inserting Rows/Columns –Changing column widths and row

heights, auto format, c hanging font sizes, colors, shading.

REFERENCES:

1. Fundamentals of Computers by ReemaThareja, Publishers : Oxford University Press,India

2. Fundamentals of Computers by V.Raja Raman, Publishers : PHI

3. Microsoft Office 2010 Bible by John Walkenbach, Herb Tyson, Michael R.Groh

andFaitheWempen, Publishers : Wiley

38th Academic Council-CC Hotel Management 75

HUMAN VALUES AND PROFESSIONAL ETHICS



UNIT-I : INTRODUCTION TO VALUE EDUCATION

Value Education, Definition, Concept and Need for Value Education, The Content and

Process of Value Education, Self -Exploration as a means of Value Education, Happiness

and Prosperity as parts of Value Education.

UNIT-II : HARMONY IN THE HUMAN BEING Human Being is more than just the Body, Harmony of the Self (‘I’) with the Body,

Understanding Myself as Co -existence of the Self and the Body, Understanding Needs of

the Self and the Needs of the Body.

UNIT-III : HARMONY IN THE FAMILY AND SOCIETY AND HARMONY IN

THE NATURE

Family as a basic unit of Human Interaction and Values in Relationships,The Basics for

respect and today’s Crisis : Affection, Care, Guidance, Reverence, Glory, Gratitude and

Love , Comprehensive Human Goal : The Five dimensions of Human Endeavour.

UNIT-IV : SOCIAL ETHICS The Basics for Ethical Human conduct ,Defects in Ethical Human Conduct, Holistic

Alternative and Universal order, Universal Human Order and Ethical Conduct.

UNIT-V : PROFESSIONAL ETHICS

Value Based Life and Profession, Professional Ethics and Right Understanding,

Competence in Professional Ethics, Issues in Professional Ethics – The Current scenario,

Vision for Holistic Technologies, Production System and Management Models.

REFERENCE BOOKS : 1. A.N.Tripaty, Human Values, New Age International Publishers, 2003

2. Bajpai.B.L., Indian Ethos and Modern Management, New Royal Book Co., Lucknow,

Reprinted, 2004

3. Bertrand Russell, Human Society in Ethics and Politics

4. Corliss Lamont, Philosophy of Humanism

5. Gaur.R.R., Sangal.R, Bagaria.G.P., A Foundation Course in Value Education, Excel

Books, 2009

6. Gaur.R.R., Sangal.R, Bagaria.G.P., Teacher’s Manual, Excel Books, 2009

7. I.C.Sharma, Ethical Philosophy of India, Nagin & Co., Julundhar

8. Mort imer.J.Adler, What Man has Made of Man

9. R.Subramanian, Professional Ethics, Oxford University Press

10. Text Book for Intermediate Ethics and Human Values, Board of Intermediate

Education & Telugu Academy, Hyderabad

11. William Lilly, Introduction to Ethics, Alli ed Publishers


ROOM DIVISION DEPARTMENT



House Keeping

UNIT 1:

Introduction: Meaning and definition. Importance of Housekeeping, Responsibility of the

Housekeeping department, a career in the Housekeeping department. Housekeeping Department,

Organizational framework of the Department (Large/Medium/Small Hotel), Role' of Key Personnel in

Housekeeping, Job Descriand Job Specification of staff in the department, Attributes and Qualities of

the Housekeeping staff - skills of a good Housekeeper, Interdepartmental Coordination with more

emphasis on Front office and the Maintenance department.

UNIT 2:

Housekeeping Procedures: Briefing, Debriefing, Gate pass, indenting from stores. Inventory of

Housekeeping Items. House keeping control desk, Importance, Role, Co-ordination, check list, key

control. Handling Lost and Found, Forms, Formats and registers used in the Control Desk, Paging

systems and methods, Handling of Guest queries, problem, request, General operations of control desk

The Hotel Guest Room: Layout of guest room (Types), Layout of corridor and floor pantry, Types of

guest rooms. Guest Room Features – Housekeeping Perspective

Front Office

UNIT 3:

Tourism Industry: Introduction, 5 A’s of tourism Hospitality Industry: Introduction, origin and its

nature, Development and growth in India Accommodation Industry, Types & Classification of Hotels

on different basis; Star Categorization, Heritage Hotels and others. Organization structure of hotels,

Various departments and sub -departments in a hotel, Their profile and activities.

UNIT 4:

Front Office: Functions and its importance, Different sections of the front office department and their

importance - Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier. Inter and

intra -department coordination

UNIT 5:

Types of rooms and food plans - Different section of front office and their importance. Layout. of

front office department - Equipments used in front office -Planning the F.O. and lobby - Qualities,

social skills, poise, voice and speech required of front office staff - Hotel Brochure - Facilities

available in hotel - Tariff - Glossary of F.O. Terms.

SUGGESTED READINGS: 1. Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill

2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA

3. Front Office – operations and management – Ahmed Ismail (Thomson Delmar).

4. Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.

5. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke In House Management by A.K.

Bhatiya. Key of House Keeping by Dr. lal

6. Commercial Housekeeping & Maintenance – Stanley Thornes

7. Management of Hotel & Motel Security (Occupational Safety and Health) By H. Burstein, Publisher :CRC

8. Managing Housekeeping Custodial Operation – Edwin B. Feldman Managing Housekeeping Operations –

Margaret Kappa & Aleta Nitsch ke Professional

9. Check in Check out- Jerome Vallen

10. House Keeping Management - Matt A. Casado; Wiley Publications Housekeeping and Front Office – Jones

11. Management of Housekeeping Operations (II Edn.) - Robert J. Martin & Thomas J.A. Jones, Wiley

Publication



PRACTICALS



FRONT OFFICE

I. Know DO’S and Don’ts of conducting themselves in the front office

II. Personal grooming

III. Knowledge of equipments

IV. Inter department and intra department co -ordination/linkages

V. Handling situations

VI. Front office terminology

HOUSE KEEPING

I. Rooms layout and standard supplies. (Amenities)

II. Identification of cleaning equipments both manual and Mechanical. Use of different Brushes,

brooms, mops, identification of cleaning agents.

III. Maids Trolley: Set Up, Stocking and usage. 04 Bed making:

IV. Identifying of linen.

V. Step by step procedure for making bed/ Turn down service.

SUGGESTED READINGS:

1. Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill




5. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke In House Management

by A.K. Bhatiya. Key of House Keeping by Dr. lal

6. Commercial Housekeeping & Maintenance – Stanley Thornes

7. Management of Hotel & Motel Security (Occupational Safety and Health) By H. Burstein,

Publisher :CRC

8. Managing Housekeeping Custodial Operation – Edwin B. Feldman Managing Housekeeping

Operations – Margaret Kappa & Aleta Nitsch ke Professional


10. House Keeping Management - Matt A. Casado; Wiley Publications Housekeeping and Front

Office – Jones

11. Management of Housekeeping Operations (II Edn.) - Robert J. Martin & Thomas J.A. Jones,

Wiley Publication


FOOD & BEVERAGE SERVICE



UNIT 1 : F&B Services: –Introduction, Importance, Function, Sections Classification of catering establishment

- commercial and non commercial.

UNIT 2:

Food and Beverage Service Areas in a Hotel, Restaurants and their subdivisions: Coffee Shop, Room

Service, Bars, Banquets, Discotheques, Grill Room, Snack Bar, Executive Lounges, Business Centers

and Night Club.

UNIT 3 :

Ancillary Areas of Food and Beverage Service, Back areas: Still Room, Wash-up, Hot-Plate, Plate

Room, Kitchen Stewarding.

UNIT 4 :

Departmental Organization & Staffing – Organization Structure of F&B Services in different types of

Hotels. Job Descriptions and Job specifications of different F&B service positions, attributes of F&B

personnel.

UNIT 5 :

Food & Beverage Service equipment : Operating equipment, Requirements, Criteria for selection

quantity and types. Classification of crockery/ cutlery/ glassware/ hollowware/ flatware/ special

equipment upkeep and maintenance of equipment., Furniture, Linen, Disposables. Rules of Laying a

table, Cover Definition and different layouts of Cover, Rules of waiting at the table, Do`s and Don`ts

of Waiter,

SUGGESTED READINGS: 1. Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher: ELBS

2. Food & Beverage Service Management - Brian Varghese

3. Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw

4. Hill. Food &Beverage Service Lillicrap & Cousins, ELBS

5. Introduction F& B Service- Brown, Heppner & Deegan

6. Menu Planning- Jaksa Kivela, Hospitality Press

7. Modern Restaurant Service – John Fuller, Hutchinson

8. Professional Food & Beverage Service Management -Brian Varghese

9. The Restaurant ( From Concept to Operation)


FOOD AND BEVERAGE SERVICE

PRACTICALS



Basic Etiquettes for Restaurant Staff.

1. Grooming and Hygiene

2. Identification of Restaurant and Bar equipment.

3. Knowledge of other interlink department.

4. Training:

5. Telephone Etiquettes.

6. Carrying Salvers and Room service trays

7. Holding of plates(Soiled and Fresh)

8. Holding of glassware.

9. Holding of Cutlery.

10. Laying of Table Cloth & Relaying.

11. Napkin folding with video presentations

SUGGESTED READINGS:

1. Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher: ELBS


3. Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw

4. Hill. Food &Beverage Service Lillicrap & Cousins, ELBS

5. Introduction F& B Service- Brown, Heppner & Deegan

6. Menu Planning- Jaksa Kivela, Hospitality Press

7. Modern Restaurant Service – John Fuller, Hutchinson

8. Professional Food & Beverage Service Management -Brian Varghese

9. The Restaurant ( From Concept to Operation)


FOOD PRODUCTION



UNIT 1:

Introduction to cookery & its evolution - Aims and objectives of cooking

Food De Cuisine - Raw materials: classification and uses according to their functions

UNIT 2: Principles of food storage, Preparation of ingredients Mise -en-place and methods of mixing, texture

faults and remedies - Effects of heat on food: Methods of cooking, time and temperature - Culinary

UNIT 3 :

Hygiene: introduction, importance and types. Handling kitchen accidents e.g. burns, cuts, fractures and

Heart attack. Fire: Introduction, Types and how to extinguish different types of fire.

UNIT 4 :

Kitchen organization: brigade, liaison of kitchen with other departments- Duties of kitchen staff,

functions of various sections of kitchen.

UNIT 5 :

Kitchen equipment and tools, cleaning and maintenance - Kitchen structure , layout, receiving and

preparing areas - Cooking areas, serving areas and wash up areas - Safety precautions -Weight and

measures.

SUGGESTED READINGS: 1. Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins

2. Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers

3. Cooking Essentials for the New Professional Chef

4. Larder Chef By M J Leto & W K H Bode Publisher: Butterworth - Heinemann

5. Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman

6. Practical Cookery By Kinton & Cessarani

7. Practical Professional Cookery By Kauffman & Cracknell

8. Professional Cooking By Wayne Gisslen, Publisher Le Cordon Bleu


FOOD PRODUCTION

PRACTICALS



1. Proper usage of a kitchen knife and hand tools

2. Understanding the usage of small equipments

3. Familiarization, identification of commonly used raw material

4. Basic hygiene practices to be observed in the kitchen

5. First aid for cuts & burns

6 EGG COOKERY

Preparation of:

(i) Hard & soft boiled eggs.

(ii) Fried eggs.

(iii) Poached eggs.

(iv) Scrambled eggs.

(v) Omelet’s (Plain, Spanish, Stuffed)

07 PREPARATION OF VEGETABLES

(i) Cuts of vegetables: Julienne, Jardinière ,Dices, Cubes, Macedoine,

Paysanne, Shredding, Concassé

ii) Mire-poix

iii) Blanching of Tomatoes and Capsicum.

iv) Cooking vegetables: Boiling (potatoes, peas), Frying (Aubergine,

Potatoes) Steaming (Cabbage), Braising (Potatoes), Braising (Onions, cabbage)

08 RICE & PULSES COOKING

(i) Identification of types of rice varieties & pulses.

(ii)Simple preparation of (a) Boiled rice (Draining & absorption) Method.

(iii)Fried rice.

(iv)Simple dal preparation

(v)Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.

SUGGESTED READINGS:

1. Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins

2. Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers

3. Cooking Essentials for the New Professional Chef

4. Larder Chef By M J Leto & W K H Bode Publisher: Butterworth - Heinemann

5. Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman

6. Practical Cookery By Kinton & Cessarani

7. Practical Professional Cookery By Kauffman & Cracknell

8. Professional Cooking By Wayne Gisslen, Publisher Le Cordon Bleu



Semester-II Periods per week : 4 Hrs.


UNIT-I 1) Dialogue at different contexts

2) Reading Comprehensions

UNIT-II

1) Note Making & Note Taking

2) Guided Compositions

UNIT-III

1) Picture Composition

2) Abbreviations

UNIT-IV

Vocabulary-I

1) Prefixes & Suffixes

2) Analogies

3) Phrasal Verbs

4) Conversions & Compounding

UNIT-V:Vocabulary-II

1) Words often confused

2) One word substitutes

3) Synonyms & Antonyms

4) Foreign Phrases

REFERENCES:

1.Engage with English(Orient Black Swan )

2.English for Cognitive and Communicative Skills( Maruthi Publications)

3.Communication and Soft skills-1(Himalaya publications) P.srinivasan,M.Ganesh

kumar,K.Jagadeeshwara Rao,Sripathi Chandra shekar

4.Communication and Softskills –I by Varinder Kumar and Bodh Raj

5.English in use-I (A course in Communication and soft skills-1) Editors N.Usha and V.B.Chitra

6.Business Correspondence and Report Writing by R.C.Sharma,Krishna Mohan(Fourth Edition)


INFORMATION AND COMMUNICATION TECHNOLOGY FOR HOTEL MANAGEMENT



UNIT-I: Fundamentals of Internet : Networking Concepts, Data Communication – Types of Networking,

Internet and its Services, Internet Addressing – Internet Applications – Computer Viruses and its types

– Browser –Types of Browsers.

UNIT-II:

Internet applications: Using Internet Explorer, Standard Internet Explorer Buttons, Entering a Web

Site Address, Searching the Internet – Introduction to Social Ne tworking: twitter, tumblr, Linkedin,

facebook, flickr, skype, yelp, vimeo, yahoo!, google+, youtube, WhatsApp, etc.

UNIT-III:

E-mail :Definition of E-mail - Advantages and Disadvantages – UserIds, Passwords,

Email Addresses, Domain Names, Mailers, Message Components, Message Composition, Mail

Management,Email Inner Workings.

UNIT IV:

WWW- Web Applications, Web Terminologies, Web Browsers,URL – Components of URL,

Searching WWW – Search Engines and Examples

UNIT-V:

Basic HTML: Basic HTML – Web Terminology – Structure of a HTML Document –

HTML, Head and Body tags – Semantic and Syntactic Tags – HR, Heading, Font, Image and Anchor

Tags –Different types of Lists using tags – Table Tags, Image formats – Creation of simple HTML

Documents.

REFERENCES :

1. Raymond Green Law and Ellen Hepp, Fundamentals of the Internet and the World Wide Web,

TMH Publishers :


ENVIRONMENTAL STUDIES



UNIT-I

Definition, scope and importance. Need for public awareness. Brief description of;

Forest recourses: Use and over-exploitation. Deforestation; timber extraction, mining, dams. Effect of

deforestation environment and tribal people

Water resources: Use and over–utilization. Effects of over utilization of surface and ground water.

Floods, drought.

Mineral resources: Use and exploitation, environmental effects of extracting and

using mineral resources.

Food resources: World food problems, Effects of modern agriculture; fertilizer - pesticide, salinity

problems.

Energy resources: Growing energy needs, renewable and non-renewable energy sources, use of

alternate energy sources.

Land resources: Land as resources, land degradation, man induced landslides, soil erosion and

desertification

UNIT-II

Ecosystems, Biodiversity and its conservation -Concept of an ecosystem , Structure and function of an

ecosystem Producers, consumers and decomposers Food chains, food webs and ecological pyramids

Characteristic features of the following ecosystems: -Forest ecosystem, Desert ecosystem, Aquatic

ecosystem. Value of biodiversity: Consumptive use, productive use. Biodiversity in India .Threats to

biodiversity: habitat loss, poaching of wildlife, man wildlife conflicts. Endangered and endemic

species of India, Conservation of biodiversity.

UNIT-III

Environmental Pollution -Definition, Causes, effects and control measures of: - Air pollution, Water

pollution, Soil pollution, and Noise pollution Solid waste management; Measures for safe urban and

industrial waste disposal Role of individual in prevention o f pollution,Disaster management: Drought,

floods and cyclones.

UNIT-IV Social Issues and the Environment-Unsustainable to Sustainable development, Water conservation,

rain water harvesting, watershed management. Climate change, global warming, ozone layer

depletion, Environment protection Act, Wildlife Protection Act, Forest Conservation Act.

UNIT-V Human Population and the Environment -Population explosion, impact on environment. Family

welfare Programme Environment and human health Women and Child Welfare Value Education, Role

of Information Technology in Environment and human health.

REFERENCES:

1.Environmental Studies by Dr.M.Satyanarayana, Dr.M.V.R.K.Narasimhacharyulu, Dr.G.

Rambabu and Dr.V.VivekaVardhani, Published by Telugu Academy, Hyderabad.

2.Environmental Studies by R.C.Sharma, Gurbir Sangha, published by Kalyani Publishers.

3.Environmental Studies by Purnima Smarath, published by Kalyani Publishers.





House Keeping

UNIT 1:

Cleaning Science: Characteristics of a good cleaning agent, PH scale and cleaning agent with their

application, Types of cleaning agent, cleaning products (Domestic and Industrial).,Cleaning

Equipment: Types of Equipment, Operating Principles of Equipment, Characteristics of Good

equipment (Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment. Standard cleaning

methods: Manual procedure – Work cards – Cleaning routine: daily, periodical and spring cleaning,

servicing of guest rooms - Servicing of departure rooms – Servicing of vacant rooms –turn down

services- Check – lists of supplies to replenish -Standard contents of a guest room – placement –

Frequency of change.

UNIT 2 :

Cleaning of various surfaces and metals: floors, walls and laminated surfaces - cleaning of public

areas- Lobbies, elevators, restaurants - Cleaning of food service areas and employees’ areas. Cleaning

of Public Areas: Cleaning process, Cleaning and upkeep of Public areas, (Lobby, Cloak

rooms/Restaurant/bar/banquet Halls/Administration offices/Lifts and Elevators/Staircase/back

areas/Front areas/ Corridor), Pest Control: Types of pests, Control procedures, Safeguarding Assets:

Concerns for safety and security in Housekeeping operations, Concept of Safeguarding assets.

UNIT 3 :

Cleaning of Guest Rooms: Daily cleaning of (Occupied/Departure vacant Under repair VIP rooms,

Weekly cleaning/spring cleaning, Evening service, Systems & procedures involved, Forms and

Formats, Guest room cleaning - Replenishment of Guest supplies and amenities.

FRONT OFFICE

UNIT 4 :

Organization structure of front office of different category of hotels, Qualities of Front office staff, Job

description and specification of front office staff Equipments used at front office - Room Rack, Mail,

Message, and Key Rack, Reservation Racks, Information Rack, Folio Trays, Account Posting

Machine, Voucher Rack, Cash Register Support Devices, Telecommunications Equipments ,

Knowledge of rooms and plans, Basis of Room charging, Tariff fixation Frond desk operations &

functions during different stages of guest cycle. Role and functions of lobby manager, handling

complaints.

UNIT 5 :

Reservation: Concept, importance, types, channels and systems, Procedure of taking reservation

,Overbooking, amendments and cancellations, Group Reservation: Sources, issues in handling groups,

procedure .Countries - capital currency and their Indian equivalents FEMA, RBI regulations, Tourist

information in India - Reseats, historical and important cities, wild life, monuments and festivals -Role

of International airlines in tourism - International timings -and calculation or time difference between

countries - Country code and the country they belong to.

SUGGESTED READINGS: 1. Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill




5. Front Office Operations – Colin Dix & Chris Baird.

6. Front office Operation Management - S.K Bhatnagar, Publisher: Frank Brothers


ROOM DIVISION MANAGEMENT

PRACTICALS



House Keeping Practical Syllabus

I. Types of Cleaning

II. Cleaning Procedures of Guest Bed Rooms

III. Cleaning of Public Areas & Inspection of public areas (lobby, Restaurant, staircase,) cloak

rooms, corridor, offices, Back areas

IV. Cleaning of different surfaces e.g. windows , tabletops, picture frames under beds, on carpet,

metal surfaces, tiles, marble and granite tops.

Front Office Practical Syllabus

I. Skill to handle guest arrival (FIT and groups) including registering the guests and rooming the

guest functions.

II. Skills to handle telephones at the reception - receive/ record messages.

III. Skills to handle guest departure (fits and groups)

IV. Preparation and study of countries, capitals, currencies, airlines and flags chart

V. Identification of F.O. equipment. Telephone handling at Reservations and Standard phrases.

VI. Role play :At the porch, Guest driving in. Doorman opening the door and saluting guest;

Calling bell boy.

VII. At the Front Desk : Guest arriving ; greeting & off ering welcome drink, Checking if there is a

booking

FAMILARISATION WITH RECORD BOOKS, LISTS &FORMS SUCH. AS :

I. Arrival/ departure register

II. Departure intimation

III. Arrival/ Departure list

IV. No show/ cancellation repot

V. VIP List

VI. Fruits & Flowers requisition

VII. Left luggage register

VIII. Bell boy movement control sheet

IX. Scanty Baggage Register

X. Arrival & Departure errands cards

XI. Expected arrival/ departure list

SUGGESTED READINGS:

1. Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill










UNIT – 1:

Menu: –Introduction, Importance, and Menu Planning Considerations and Constrains, Menu Terms ,

Menu Design.

UNIT -2:

Types of Menu (detailed description of each type): A` la Carte & Table D`Hote, French Classical

Menu Factors affecting, menu item selection. Food Accompaniment with their covers,

Indian Regional Dishes, Accompaniments and service.

UNIT- 3 :

Types of meals -

• Breakfast – Introduction, Types, Service methods, a la carte, and TDH setups.

• Brunch, Lunch, Hi- tea, Supper, Dinner,and others

UNIT-4 :

Food and Beverage Service Methods

• Table Service – Silver/English, Family, American, Butler/ French, Russian

• Self Service - Buffet and Cafeteria Service

• Specialized Service – Gueridon, Tray, Trolley, Lounge, Room service operation

and procedures.

• Single Point Service- Takeaway, Vending, Kiosks, Food Courts, Bars, Automats

UNIT-5 :

Control Methods -

• Billing methods – Duplicate and Triplicate system, KOTs an d BOTs, Computerized KOTs

• Necessity and functions of a control system, F&B Control cycle and monitoring

References:


Food & Beverage Service Management - Brian Varghese

2. Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw Hill.

Food & Beverage Service Lillicrap & Cousins, ELBS Introduction F& B Service-

Brown, Heppner & Deegan



PRACTICALS



Napkins folding -

- Cover Set – ups

• Breakfast. Lunch Dinner with wine glasses.

• Ala carte and table d hote and different courses.

Rota

Receiving

Seat allotment.

Introduction of Waiter. o Poring of Water.

Unfold of Napkin

Presenting Menu Card. o Order taking. o Offering Plate.

Serving techniques. o Ashtray changing. o Clearance.

Cheque presentation.

SUGGESTED READINGS:



3. Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw Hill.

4. Food & Beverage Service Lillicrap & Cousins, ELBS Introduction F& B Service- Brown,

Heppner & Deegan


FOOD PRODUCTION



UNIT-1

Ingredients used in cooking-I: Cereals and Grains, Fruits and Vegetables, and Sweetners- Types,

Purchasing and Storing considerations.

Ingredients used in cooking-II: Milk and Milk Products, Salt and Oil & Fat - Introduction, Types,


UNIT-2

EGG, Meat (Lamb, Poultry, Beef, veal, pork & game birds) - Fish & Shell Fish. Introduction, Types,


UNIT-3

Roux"s ,Stocks,soups :classification and types-Soup garnishes and accompaniments, thickening

agents, binding agent and clarifying agents -

UNIT-4

Sauces: Classification of mother sauces with five derivatives - Proprietary sauces and compound

butters -Accompaniments and garnishes -Flavouring and colouring agents

UNIT-5

Bakery: Flour - types, uses and storage - Different dough’s used in bakery - Sugar: types ,uses and

storage, different stages of sugar when melted and its application in bakery - Effect of temperature and

different temperatures used in bakery for different products - Role of egg, fat and leavening agents in

bakery products - Methods of bread and cake making : different methods, Faults and their remedies.

SUGGESTED READINGS:

1. Art of Indian Cookery, Rocky Mohan, Roli Prasad

2. Cooking with Masters, J. Inder Singh Kalra, Allied

3. Modern Cookery (Vol-I) For Teaching & Trade, Philip E. Thangam, Orient Longman Larousse

Gastronomique-Cookery Encyclopedia, Paul Hamlyn

4. The Complete Guide to the Art of Modern Cookery, Escoffier


FOOD PRODUCTION

PRACTICALS



1. Preparation of stocks: - Demonstration + Preparation of white stock, brown stock, fish stock.

2. Preparation of sauces: - Demonstration + Preparation of basic mother sauces & 2-3 derivatives

of each.

3. Preparation of soups:-

4. Consomme - royale, Carmen, Claremont, ambassadrice, Indienne.

5. Cream - tomato, spinach, vegetable

6. Puree - lentils, peas, carrots

7. Broth - scotch broth, minestrone

8. Veloutes - cream de volaille princesse, veloute dame blanch / marielouise

9. National soups - mulugutwanny, French onion, ox-tail.

10. Bisque - prawn, shrimp

11. Identification and preparation of fish

12. Cuts of fish (fillet, dame, troncon, paupiette, goujon)

13. Preparation of simple fish - saumon grille, pomfret Meuniere, sole Mornay, fish Orly, fish

Colbert, alaanglaise.

14. Identification and preparation of poultry:-

15. Cuts of poultry, preparation and jointing of chicken, preparing of simple dishes such as Poulet

roti al’anglaise, Poulet grille diable, Poulet sauté chasseur, Poulet Maryland.

16. Identification & preparation of meat: - Identification of various cuts - Carcasse demonstration

of lamb & pork - preparation of basic cuts as lamb & pork chops, tournedoes, fillet steak &

escalope - Roast leg of lamb.

SUGGESTED READINGS:

1. Art of Indian Cookery, Rocky Mohan, Roli Prasad

2. Cooking with Masters, J. Inder Singh Kalra, Allied

3. Modern Cookery (Vol-I) For Teaching & Trade, Philip E. Thangam, Orient Longman Larousse

Gastronomique-Cookery Encyclopedia, Paul Hamlyn

4. The Complete Guide to the Art of Modern Cookery, Escoffier



Semester-III Periods per week : 4 Hrs.


UNIT-I:

1) JAM

2) Public Speaking

UNIT-II:

1) Report Writing

2) Précis Writing

UNIT-III:

1)Paraphrasing & Summarizing

2)Memos

UNIT-IV:

1) Meetings(Notice, Agenda, Minutes)

2) Brainstorming

UNIT-V:

1) Body Language

2) Emotional Intelligence

3) Positive Attitude

4) SWOT Analysis

REFERENCES:

1.Communication and Soft skills-3 by Varinder kumar and Bodh raj

2.Engage with English(Orient Blackswan) Editors N.Usha and V.B.Chitra

3.Business correspondence and report Writing by R.C.Sharma,Krishna Mohan(Fourth Edition)

4.English In use(A course in communication skills and soft skills-2)

(Orient Black Swan)


LEADERSHIP EDUCATION



UNIT I:

Organisation – Management – Leadership –Meaning and Significance – Different theories – Trait

Theory, Blake & Mountan Theory – Other functions of Management.

UNIT II: Behavioral Concepts – Individual Behaviour – Perception – Learning – Attitude

Formation and Change – Motivation – Theories of Motivation – Personality Development.

UNIT III: Interpersonal Behaviour – Communication – Leadership Influencing Relations – Transactional

Analysis.

UNIT IV: Group Dynamics – Roles – Morale – Conflict – Groups -Inter-Group Behaviour – Inter- Group

Collaboration and Conflict Management.

UNIT V: Team Building and Management – Developing team resources – Designing team –

Participation and Repercussion – Team building activities.

REFERENCES:

1. Fred Luthans, “Organizational Behaviour”, Tata McGraw Hill Publishing Co., New

Delhi.

2. Robins, Stephen P, “Organizational Behaviour”, Prentice Hall of India, New Delhi.

3. Koontz and O “Donnell”, Essentials of Management, TMH Publishing Co., New Delhi.

4. Keith Davis, “Human Behaviour at Work”, Tata McGraw Hill Publishing Co., New

Delhi.

5. Aswathappa,”Orgnizational Behaviour”, Himalaya Publishing House, Mumbai

6. Stoner Freeman, “Management”, Prentice Hall of India, New Delhi.


ENTREPRENEURSHIP



UNIT-I

Entrepreneurship: Entrepreneur characteristics – Classification of Entrepreneurships – Incorporation

of Business – Forms of Business organizations –Role of Entrepreneurship in economic development –

Start -ups.

UNIT-II

Idea Generation and Opportunity Assessment: Ideas in Entrepreneurships – Sources of New Ideas –

Techniques for generating ideas Opportunity Recognition – Steps in tapping opportunities.

UNIT-III Project Formulation and Appraisal : Preparation of Project Report –Content; Guidelines for Report

preparation – Project Appraisal techniques –economic – Steps Analysis; Financial Analysis; Market

Analysis; Technical Feasibility.

UNIT-IV Institutions Supporting Small Business Enterprises: Central level Institutions: NABARD; SIDBI, NIC,

KVIC; SIDIO; NSIC Ltd; etc. – state level Institutions –DICs- SFCSSIDC-Other financial assistance.

UNIT-V

Government Policy and Taxation Benefits: Government Policy for SSIs- tax Incentives and

Concessions –Non-tax Concessions – Rehabilitation and Investment Allowances.

REFERENCES:

1. Arya Kumar, Entrepreneurship, Pearson, Delhi, 2012.

2. Poornima M.CH., Entrepreneurship Development–Small Business Enterprises, Pearson, 2009

3. Michael H. Morris, et. al., Entrepreneurship and Innovation, Cengage Learning, New Delhi,

2011

4. KanishkaBedi, Management and Entrepreneurship, Oxford University Press, Delhi, 2009

5. Anil Kumar, S., et.al., Entrepreneurship Development, New Age Publishers, New Delhi, 2011

6. Khanka, SS, Entrepreneurship Development, S. Chand, New Delhi.





HOUSEKEEPING

UNIT 1: Supervision Importance of Inspection Checklist for Inspection Typical Areas usually neglected where

special attention is required. Self Supervision Techniques for Cleaning Staff Degree of Discretion /

Delegation to Cleaning Staff.

UNIT-2:

Linen / Uniform / Tailor Room Layout Types of Linen, Sizes, and Linen Exchange Procedure

Selection of Linen Storage Facilities and Conditions Par Stock : Factors affecting Par Stock,

Calculation of Par Stock Discard Management Linen Inventory System Uniform Designing :

Importance, Types, Characteristics, Selection, Par Stock Function of Tailor Room Managing

Inventory Par level of linen, uniform, guest loan items, machines & equipment, cleaning supplies &

guest supplies Indenting from stores.

UNIT-3:

Laundry Commercial and On- site Laundry Flow process of Industrial Laundering- OPL Stages in the

Wash Cycle Laundry Equipment and Machines Layout of the Laundry, Laundry Agents Dry Cleaning

Guest Laundry/Valet service Stain removal.

FRONT OFFICE

UNIT-4:

Registration (non automatic, semi automatic and automatic) Relevant records for FITs, Groups, Air

crews & VIPs During the Stay Activities Information services Message and Mail Handling Key

Handling Guest special Requests Hospitality desk Complaints handling Guest handling Guest history.

UNIT-5: Front office (Accounting) Accounting fundamentals Guest and non guest accounts Accounting system.











10. Management of Housekeeping Operations (II Edn.) - Robert J. Martin & Thomas J.A. Jones, Wiley Publication



PRACTICALS



HOUSE KEEPING

1. Layout of Linen and Uniform Room/Laundry

2. Laundry Machinery and Equipment

3. Stain Removal

FRONT OFFICE

1. Hotel function keys Create and update guest profiles Make FIT reservation Send confirmation

letters

2. Printing registration cards Make an Add- on reservation, Amend a reservation

3. Cancel a reservation - with deposit and without deposit Log on to cashier code

4. Process a reservation deposit

5. Pre- register a guest Put message and locator for a guest, Put trace for guest

6. Check in a reserved guest Check in day use

7. Check –in a walk- in guest Maintain guest history

8. Issue a new key Verify a key, Cancel a key

9. Issue a duplicate key Extend a key

10. Programme keys continuously Re- programme keys

11. Programme one key for two rooms

SUGGESTED READINGS:











Office – Jones


Wiley Publication





UNIT 1 :

Beer: History, manufacture, types, storage and service -Wine made from other fruits (apart

from grapes) and their country of origin, method of service and storage - Liqueurs: types,

classification and service - Other spirits: schnapps arrack, calvados, framboise, grappa and

marc, ouzo, quetsch, tequila, sake, apertif, vermouth.

UNIT 2 :

Bar and restaurant planning - induction and types of Bar - Layout and planning of a bar,

restaurant, pub - Laws, stocking and licensing laws - Corkage - bar equipment and control

systems in bar - Need for proper planning - importance of free flow - Furniture, decor, e

quipment: crockery, cutlery hollow - ware and other equipment, their manufacturers -

Requirement of staff - arrangement of stations, allocations of stations to staff - records to be

maintained by restaurant staff.

UNIT 3 :

Cocktails - Mixed drinks, classification and important mixed drinks - cocktails and mocktails -

definition, types and method of mixing, recipe with different bases and their service.Tobacco -

types, storage and service

UNIT 4 :

General introduction of wine: history and princ ipal wine producing countries of the world -

Types of wine and other classification - Manufacturing of wine, bottling, labelling and shipping

of wine.

Wine producing regions of France and their examples, production of champagneWines of Italy

and Spain, th eir manufacture - Wine of Portugal, Germany, Australia, S.Africa, California, and

India - Storage of wine - Types of wine glasses - equipment needed for service of wine.

Procedure of Service of Wines ( Red, White, and Sparkling)

UNIT 5 :

Banquets and conventions: Banquets - History and types - Organization of banquets

department: duties and responsibilities of banquet staff - Layout arrangements, seating plans,

facilities to be provided, booking dairy, function prospectus - Compilation of menus for

functions, service during different occasion e.g. state level banquets, security arrangements and

protocol involved Text Books

REFERENCES :

1. Lilly Crap - Food and Beverage Service - ELST - 1999.

2. Kevin - Complete wine course.

3. Christopher Egerton Thomas - How to manage a successful Bar.

4. John J. Poister. Bartenders Guide.

5. John Willey &Sons - Professional Restaurant Service



PRACTICALS



1. Dispense Bar – Organizing Mise-en-place

Task-01 Wine service equipment

Task-02 Beer service equipment

Task-03 Cocktail bar equipment

Task-04 Liqueur / Wine Trolley

Task-05 Bar stock - alcoholic & non-alcoholic beverages

Task-06 Bar accompaniments & garnishes

Task-07 Bar accessories & disposables

2. Service of Wines

Task-01 Service of Red Wine

Task-02 Service of White/Rose Wine

Task-03 Service of Sparkling Wines

Task-04 Service of Fortified Wines

Task-05 Service of Aromatized Wines

Task-06 Service of Cider, Perry & Sake

3. Service of Aperitifs

Task-01 Service of Bitters

Task-02 Service of Vermouths

4. Service of Beer

Task-01 Service of Bottled & canned Beers

Task-02 Service of Draught Beers

5. Service of Spirits

Task-01 Service styles – neat/on-the-rocks/with appropriate mixers

Task-02 Service of Whisky

Task-03 Service of Vodka

Task-04 Service of Rum

Task-05 Service of Gin

Task-06 Service of Brandy

Task-07 Service of Tequila

6. Service of Liqueurs

Task-01 Service styles – neat/on-the-rocks/with cream/en frappe

Task-02 Service from the Bar

Task-03 Service from Liqueur Trolley

7. Wine & Drinks List

Task-01 Wine Bar

Task-02 Beer Bar

Task-03 Cocktail Bar

REFERENCES : 1. Lilly Crap - Food and Beverage Service - ELST - 1999.

2. Kevin - Complete wine course.

3. Christopher Egerton Thomas - How to manage a successful Bar.

4. John J. Poister. Bartenders Guide.

5. John Willey &Sons - Professional Restaurant Service


FOOD PRODUCTION



UNIT – I:

a) Principles of Quantity cooking, equipment, problems and adjustment in terms of cooking time &

temperature. b) Fuel Types: electricity, gas, oil, coal, steam & high pressure steam.

UNIT - II:

Menu Planning: Basics, special emphasis on quantity food production, planning of menus for various

categories such as: school/college students, Industrial workers, hospitals, canteens, outdoor parties,

theme dinners, transport/mobile catering - parameters for quantity food planning.

UNIT - III: Standard recipe & Indenting: Principles of Standard recipe & Indenting Quantities/portions for bulk

production, Translation of recipies for indenting, practical difficulties involved in indenting. Formats.

UNIT-IV:

North Indian cuisine - Moghlai, Avadh (Dum Pukht), Punjabi, Kashmiri: History, methodology,

equipments, culinary terms - Tandoor: make, size, fixing and repairing - Tandoori Breads, Kababs, etc.

UNIT-V:

South Indian Cuisine - Hyderabad!’, Kerala, Andhra, Tamilnadu, Chettinad : History, Methodology,

equipment and culinary terms. c) Eastern & Western cuisine - Guajarati,. Rajasthan, Goan, Mah

arashtra, Bengal: History, Methodology, equipment & culinary terms.

RECOMMENDED BOOKS:

1. Theory of Cookery -RanjitRaiTandoor

2. MohiniSethi - Catering Management

3. Kinton & Ceserani - Theory of Catering


FOOD PRODUCTION

PRACTICALS

Semester-III / IV Periods per week: 2 Hrs.


KASHMIRI

Two menus may be formed out of the Dishes given as under:

Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas

Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya,

Tabak Maaz, Rogon Josh

Vegetables and Potato: Ruwangan chaman,Choek wangan, Chaman Qaliyan Alleh Yakhean,

Dum Aloo Kashmiri ,Nader Palak, Razma Gogji

Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa

National Council for Hotel Management & Catering Technology, Noida. 8 Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney)

Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc

MAHARASTRIAN MAHARASTRIAN AWADH AWADH

MENU 01

Masala Bhat

Kolhapuri

Mutton Batata

Bhajee Masala

Poori

Koshimbir

Coconut Poli

MENU 02

Moong Dal

Khichdee Patrani

Macchi Tomato

Saar Tilgul

Chapatti

Amti

Basundi

MENU 01

Yakhni Pulao

Mughlai Paratha

Gosht Do Piaza

Badin Jaan

Kulfi with Falooda

MENU 02

Galouti Kebab

Bakarkhani

Gosht Korma

Paneer Pasanda

Muzzafar

BENGALI BENGALI BENGALI GOA

MENU 01

Ghee Bhat

Macher Jhol

Aloo Posto

Misti Doi

MENU 02

Doi Mach Tikoni

Pratha Baigun

Bhaja Payesh

MENU 03

Mach

Bhape

Luchi

Sukto

Kala Jamun

MENU 01

Arroz

Galina Xacutti

Toor Dal Sorak

Alle Belle

GOA GOA PUNJABI PUNJABI

MENU 02

Coconut Pulao

Fish Caldeen

Cabbage Foogath

Bibinca

MENU 03

Prawan Pulao

Mutton Vidalloo

Beans Foogath

Dodol

MENU 01

Rada Meat

Matar

Pulao

Kadhi

Punjabi

Gobhi Kheer

MENU 02

Amritsari Macchi

Rajmah Masala

Pindi Chana

Bhaturas

Row Di Kheer

PUNJABI PUNJABI SOUTH INDIAN SOUTH INDIAN

MENU 03

Sarson Da Saag

Makki Di Roti

Peshawari Chole

Motia Pulao

Sooji Da Halwa

MENU 04

Tandoori Roti

Tandoori Murg

Dal Makhani

Pudinia Chutny

Bainan Bhartha

Savian

MENU 01

Meen Poriyal

Curd Rice

Thoran

Rasam

Pal Payasam

MENU 02

Lime Rice

Meen Moilee

Olan

Malabari Pratha

Parappu Payasam


SOUTH INDIAN SOUTH INDIAN RAJASTHANI RAJASTHANI

Tamarind Rice

Kori Gashi

Kalan

Sambhar

Savian Payasam

Coconut Rice

Chicken Chettinad

Avial

Huli

Mysore Pak

Gatte Ka Pulao

Lal Maas

Makki Ka Soweta

Chutny (Garlic) Dal

Halwa

Besan Ke Gatte

Ratalu Ki Subzi

Safed Mass Bajra

Roti

GUJRATI GUJRATI HYDERABADI HYDERABADI

MENU 01

Sarki

Brown

Rice Salli

Murg

Gujrati Dal

Methi Thepla

Shrikhand

MENU 02

Gujrati Khichadi

Oondhiyu

Batata Nu Tomato

Osaman

Jeera Poori

Mohanthal

MENU 01

Sofyani Biryani

Methi Murg

Tomato Kut

Hare Piaz ka Raita

Double Ka Meetha

MENU 02

Kachi Biryani

Dalcha

Mirchi Ka Salan

Mix Veg. Raita

Khumani Ka

Meetha


HUMAN RESOURCE MANAGEMENT & HOTEL LAW

Semester-IV Periods per week : 4 Hrs.


UNIT-I

An Introduction, to Personnel Department, Definition of HRM, Role of Human resource

department in Hospitality Industry, Role and functions and responsibilities of Personnel manager-

Definition and Role of HRD. Job Design, Job Analysis,Job Description,Job Enlargement,Job

Enrichment,Job. Rotation.JobSpecification-Definitions,importanceand formats, Job Evaluation

Meaning, Types and uses.

UNIT-II

HR Planning

• Concept & Features of Manpower Planning, Objectives of HRP Developing Human Resources

• Objectives of HRD, • Recruitment, Sources of Recruitment, Selection application, and

Interview, Types of Interview , Group selection Procedure, Advertisements, Rules and Regulations

UNIT – III

Training and Development

• Induction &Training: Meaning and Advantages, Purpose of training,Aids used while

Training,training programmes for Hotel Employees, Basic Principle of Training, On Job

training, How to instruct on the Job Training, Performance Evaluation and

Appraisals,Definition and formats,Promotion Policy

UNIT –IV

Introduction to Hotel Law

• Laws applicable to hotel and catering industry, Procurement of licenses and permits

required to operate hotel restaurant and other, Catering establishments., Criterion of fixation

of taxes for various tariff structures applicable to hotels – luxury expenditure sales surcharge

service tax etc.

Labour laws

• Definition and importance with various provisions, Factories Act 1944 – working

environment welfare health and safety measures, Jurisdiction of inspectors.

UNIT –V

Hotel – Guest Relationship

• Right to receive or refuse accommodation to a guest,Guests’ right to privacy, Tenancy

laws, Duty to protect guest., Employees and third party threats in restrooms and parking lots.

Laws governing lost and found property

• Hotel’s liability regarding guest property unclaimed property loss of property.

• Hotel defenses to liability claims, Statutory limits on hotel’s liability.

REFERENCES:

1. Principles of Management – L.M.Prasad.

2. Marketing Management – Phillip Kotler.

3. Business Organisation – Sherlekar.

4. Marketing Management – Ramaswamy.

5. Personnel Management – C.B.Mamoria


NUTRITION AND FOOD HYGIENE



UNIT- I:

• Introduction - definition - role of hygiene in hotel and catering industry -

classification.

• Personal hygiene: care of skin, hands, feet, hair, nose, mouth, ears, cuts & boils - use

of jewellery and cosmetics - general health and illness: habits like smoking - proper

grooming, uniform and protective clothing.

UNIT – II:

• Hygiene & Food Handling

• Hygiene involved in each activity of the catering cycle -receiving, storage,

preparation, cooking, holding, serving, cleaning, disposal.

UNIT – III:

• Environmental Hygiene

• Hygiene involved at each stage of establishing a food service unit -site - structure -

equipment - ventilation - lighting - water supply -waste disposal.

UNIT - IV:

• Introduction to nutrition- food as a source of nutrient- functions of foods- definition

of nutrition and nutrients.

UNIT – V:

• Food groups- basic five groups.

• Carbohydrate- sources, functions.

• Lipid- sources, functions.

• Proteins- sources, functions.

• Minerals- calcium, phosphorous, sodium, iodine, fluorine- sources and functions.

• Vitamins- classification, sources, functions.

REFERENCES :

1. Christie A B & Christie L C - Food Hygiene and food Hazards for all who handle food.

2. David Hazelwood and Anna Mclean - Hygiene - A complete course for Food Handlers -

T.R.

Publications, Madras.

3. Betty C Hobbs and Dane Roberts - Food poisoning and food Hygiene - T.R. Publications -

6th

Edition.

4. Karla Longree and Gertrude Armbruster - Quantity Foods Sanitation - Wiley Publication

London.


BASIC ACCOUNTANCY



UNIT – I

INTRODUCTION TO ACCOUNTING

Meaning and Definition, Types and Classification, Principles of accounting, Systems of

accounting Generally Accepted Accounting Principles (GAAP).

PRIMARY BOOKS (JOURNAL): Meaning and Definition, Format of Journal, .

Rules of Debit and Credit, Opening entry, Simple and Compound entries, Practicals.

SECONDARY BOOK (LEDGER): Meaning and Uses, Formats,Posting, Practicals.

UNIT-II

SUBSIDIARY BOOKS:. Need and Use, . Classification, Purchase Book, Sales Book,

Purchase Returns, • Sales Returns, • Journal Proper, • Practicals CASH BOOK: .

Meaning, Advantages, Simple, Double and Three Column . Petty Cash Book with

Imprest System (simple and tabular forms) Practicals.

UNIT – III

BANK RECONCILIATION STATEMENT: Meaning Reasons for difference in Pass

Book and Cash Book Balances Preparation of Bank Reconciliation Statement

UNIT – IV

TRIAL BALANCE

Meaning, Methods. Advantages.Limitations.Practicals

UNIT –V

FINAL ACCOUNTS: Meaning, Procedure for preparation of Final Accounts.

Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet.

Adjustments (Only four) • Closing Stock Pre-paid Expenses • Outstanding Expenses •

Depreciation

CAPITAL AND REVENUE EXPENDITURE :. Meaning . Definition of Capital and

Revenue Expenditure

REFERENCES:

1. Introduction to Accountancy -S.Chand Publications-S.C Guptha

2. Basic Accounting- Rajni Sofat-Preeti Hiro.

38th Academic Council Minutes-CC Hotel Management Page 704




HOUSE KEEPING

UNIT 1:

Flower arrangement Flower arrangement in Hotels Equipment and material required for flower

arrangement conditioning of plant material Styles of flower arrangements Principles of design as

applied to flower arrangement

UNIT-2:

Key cards, key control register - issuing, return, changing of lock, key belts, unusual occurrences.

Cleaning of Different Types of Floor Surfaces Special Services - baby sitting, second service, freshen

up service, valet service..Care and Cleaning of Metals Brass, Copper, Silver, EPNS, Bronze, Gun

Metal, Chromium pewter, Stainless Steel, Types of tarnish, cleaning agents and methods used.

FRONT OFFICE

UNIT 3:

Check out procedures Guest accounts settlement Cash and credit Indian currency and foreign currency

Transfer of guest accounts Express check out.

UNIT 4:

Control of cash and credit night auditing Functions. Audit procedures (Non automated, semi

automated and fully automated.

UNIT 5:

Front office and guest safety and security Importance of security systems Safe deposit Key control

Emergency situations (Accident, illness, theft, fire, bomb).











10. Management of Housekeeping Operations (II Edn.) - Robert J. Martin & Thomas J.A. Jones, Wiley Publication



PRACTICALS



HOUSE KEEPING

1. Flower Arrangement

2. Selection and Designing of Uniforms

FRONT OFFICE

1. Suggestive list of tasks for front office operation system

2. How to make a reservation

3. How to create and update guest profiles

4. How to update guest folio

5. How to print guest folio

6. How to make sharer reservation

7. How to feed remarks in guest history

8. How to add a sharer

9. How to make add on reservation

10. How to amend a reservation

11. How to cancel a reservation

12. How to make group reservation

13. How to make a room change on the system

14. How to log on cashier code

15. How to close a bank at the end of each shift

16. How to put a routing instruction

17. How to process charges in

18. How to process a guest check out

19. How to check out a folio

20. How to process deposit for arriving guest

21. How to process deposit for in house guest

22. How to check room rate variance report

23. How to process part settlements

SUGGESTED READINGS:











Office – Jones


Wiley Publication


HOTEL ENGINEERING



UNIT-I

Hotel Maintenance Management

Introduction & Scope in Hotels, Classification and Types, Maintenance Programmes.

Engineering Department

Organization & Setup of the Department , The Staff – Duties and Responsibilities, Requirement of

Engineering Workshops.

UNIT –II

Fuels

Types of Fuels available , Gases, Precautions while using them - Heat Parts, BTU, Thermal &

Calorific values, Calculation of heat requirements, Fuel Requirement, Principle of Bunsen burner

Construction of an Industrial Gas Range: Parts & Functions, striking back, causes and remedies of

problems.

Electricity:

Meaning and use, advantage as a type of energy, conductors and non conductors, meaning of ampere,

volt, ohm and their relationship, ohm’s law, AC & DC- their differences, advantages and

disadvantages, signs and signals, closed and open circuits, causes and dangers, importance of

earthing, General layout of circuits including service entrance, distribution panel boards, calculation

of power requirements, meter reading and bin calculations.

UNIT-III

Water Management System

Sources of water and its quality, Methods of removal of hardness, description of cold water, Supply

from mains and wells, calculations of water requirements and capacity of storage, systems.

Sanitary Systems

Sinks, basins, water closet, bidets and their fittings, use of water traps and water seals, water pipes

and soil pipes, Inspection chambers- blockages and leakages and their remedies.

UNIT – IV

Refrigeration

Principle uses of refrigeration in hotel and catering industries, Basic scientific principles Different

types of refrigeration systems and refrigerants, Walk in coolers and freezers, care and maintenance of

these systems.

UNIT – V

Air-conditioning

Classification, Types of systems, Layout of AC Plant, Condition for comfort Air movement, humidity

control, ventilation. How to select a suitable air-conditioning system.

Recommended Books:

1. Textbook of Hotel Maintenance – N.C.Goyal & K.C.Goyal


HOTEL ENGINEERING

PRACTICALS



1. Maintenance programs in hotels

2. Workshops in hotels (Role of Staff)

3. Learning precautions & Remedies of Fuels, Gases etc

4. Knowledge of electrification

5. Knowledge of Water Management Systems

6. Maintenance of sanitary systems

7. Principles of refrigeration


FOOD PRODUCTION



UNIT – I

Institutional & Industrial catering: Types, planning menu & scope of growth.(Industrial Exposure).

UNIT-II

Hospital catering: Diet menus, importance of Hygiene. Off premises catering: Hiring of equipment,

menu planning, theme parties, concept of central production. (Industrial Exposure).

UNIT-III

Transport catering: Airlines, Marine and Railways. (Industrial Exposure).

UNIT - IV

Rechauffe cookery: Principles of reheating, precautions to be taken, Rechauffe of leftover foods.

(Industrial Exposure).

UNIT-V

Identification of foods for recycling - important points in storage of meat for recycling. (Industrial

Exposure).

RECOMMENDED BOOKS:

1. Theory of Cookery -RanjitRaiTandoor

2. MohiniSethi - Catering Management



TOURISM MANAGEMENT

Semester-V Periods per week : 4 Hrs.


UNIT I

1. Introduction to Tourism : 1 Brief historical evolution & development 2 Definition of Tourism and

its terms- Tour, Tourist, visitor & excursionist 3 The 5 A’s of tourism: - Attraction, Accessibility,

Accommodation , Amenities and Affordability.

2. Types & forms of tourism: 1 Motivation to travel .2 Types: Domestic, International- Inbound and

Outbound 3 Forms: - Leisure, Business, Social, Cultural, Religious, Nature, cuisine, Family,

sports, political, health, Senior citizen. MICE, Medical, Adventure 3 Alternative forms of tourism:

Eco- tourism, Agro rural tourism, Special interest tourism.

UNIT II

1. Constituents of tourism industry: 1 Primary Constituents : accommodation, Food, Transport,

Intermediaries, Govt. Organizations 2 Secondary Constituents : Shops and Emporiums,

Handicrafts and Souvenirs, Local Transport, Communications Services, Publishing and

Advertising Agencies, Entertainment, Touts and Brokers.

2. The Impact of Tourism: 1 Economic impact: employment generation, foreign exchange earnings &

Infrastructure development 2 Social & Political Impact 3. Environmental Impact

UNIT III

1. The Travel Agent and Tour operator : 1 Meaning & definition of Travel Agent and Tour

operator 2 Functions of Travel Agency 3 Online Travel Agency 4 Types of tour operators,

inbound, outbound, domestic 5 Tour packaging: definition, components of a tour package,

types of package tours 6 Setting up a travel agency

2. Documentation : 1 Passport: Definition, types, requirements for Passport 2 Visa: - Definition,

types of visa, requirements for visa 3. Other travel regulations – health regulations, insurance,

permits etc.7. Guides & Escorts: .1 Definition 2 Role, functions and characteristics of Guides

and Escorts 3 Guiding and Escorting a tour.

UNIT IV

1. Role & functions of tourism organisations: 1 Govt. organisation: - MTDC, ITDC, India

Tourism, TFCI 2 Domestic Organisation: - TAAI, FHRAI 3 International Organisation: -

UNWTO, IATA.

2. Indian Tourist Destinations: Major tourist attractions in India-North, South, East, West, Indian

Fairs & Festivals, Danceses of India.

UNIT V

1. World Tourist Destinations : 1 World division according to IATA Continents , 3 IATA – I 4

IATA – II 5 IATA – III 6 Present status of tourism in the world 7 Major tourist attractions in

the world/ Continents 11. Itinerary Planning : 1 Meaning , 2 Basics of Itinerary planning 3

Steps in Itinerary planning 4 Planning itineraries (Domestic and International) - Week end,

One week, Two weeks and more 5 Special interest Itineraries.

REFERENCE: 1. Tourism & Travel Management-Bishwanath Ghosh

2. Introduction to Tourism & Hotel Industry-Mohammed Zulfikar.

3. Introduction to Tourism & Hotel IndustrySudhir Andrews.

Tourism Operations & Management- Oxford-Archana Biwal, Sunetra Roday.


RETAIL MANAGEMENT



UNIT I

Retailing—nature and scope—objectives and functions—retailing scenario in India—wheel of

retailing—retailing life cycle—types of retailing—ownership based, store based and non store based

retailing—vertical marketing system

UNIT II

Strategic planning in retailing—retail environment and customers—design retail information system

and research—location and organizational decisions—trading area analysis—site selection,

organizational pattern in retailing.

UNIT III

Retail operations management—budgeting and resource allocation—store format and size decision—

store layout and space allocation—store security aspects—credit management— working capital for

retailing—cash collection and recovery

UNIT IV

Product assortment decision—merchandise forecasting—buying and Handling merchandise—

inventory management—pricing, labeling and packaging

UNIT V

Retail promotion—building retail store image—role of atmosphere—layout planning— retail

promotion mix—sales promotion scheme— public relations in retailing—CRM in retailing-- retail

control system—financial control, merchandise control—human resource control— operational

control.

Reference Books:

Retail Management : A Strategic Approach –Joel Evans,

Retail Management : Text and Cases –U.C.Mathur,

Retail Management-S.C.Bhatia.

Fundamentals of retail management-Dr.Ashish A linge, Dr. Milind A Barhat.

Hospitality Retail Management Conard Lashley


MANAGEMENT THEORY & ORGANISATIONAL BEHAVIOUR



Unit –I:

Concept of management – Administration –Organization – Authority – Line – Staff– Informal

organization. Principles of management – Foyal principles, management skills, management process.

Management functions – Functions of various management levels,planning- Meaning, types of plans,

steps in planning. Decison making process – Meaning, process of decision of making

ORGANISING:Modern organization theory- systems approach, contingency approach. Principles of

organization, delegation- Meaning and importance, Decentralization – Meaning, Advantages and

disadvantages,Departmentation meaning importance, types ,merits & demerits ,Coordination –

principles and techniques of coordination.

Unit –II:

Directing: Motivation - concept, Maslow’s need hierarchy, ‘Herzberg’ two factor theory, motivational

techniques- Monetary & non – monetary.Morale – meaning and nature of morale.Leadership –

managerial grid,leadership styles – autocratic, democratic, free –rein. Communication – process,

barriers to effective communication and making communication effective. CONTROLLING:

Contolling- meaning, control process, different techniques in brief.

Unit-III:

Organisational Behaviour- Concept, contributing disciplines to organizational behavior, role of

organizational behavior. Individual differences, causes of individual differences. Perception-

Concept,Process,Perceptual distortions ,developing perceptual skills.Personality – concept,

determinants of personality.Values- concept, importance of values.Attitudes –concept ,formation of

attitude. Learning – concept process of learning.

Unit-IV:

Group Behavoiur: Group –concept, types of groups, process of group formation, reasons for group

formation, group norms – types of norms, why are norms enforced? Group cohesiveness- factors

influesncing Group cohesiveness. Group decision making – meaning of group decision making, merits

& demerits of group decision making ,techniques of group decision making.

Unit-V:

Organizational Development: organizational development- definition, need for organizational

development, benefits, limitations. Organisational Culture –definition, Characteristics of

organizational culture, changing organizational culture. Orgnaisational climate- Characteristics,

factors influencing organizational climate. Management ethics. Organisational change – Nature &

causes of change, Process, resistance to changecauses and remedies.

RECOMMENDED BOOKS:

1. C.B.Gupta – Management Theory and practice – 5th Edition, Sultan Chand &

Sons,New Delhi.

2. Shashi K.Gupta, Organisational Behaviour,1st edition,Kalyani Publishers,New Delhi.


BAR MANAGEMENT



Unit 1: Introduction to Bar and Beverage Operation: A brief History,Types of Barand Beverage

Operation,Managing Bar and Beverage Operation, The future of Bar Social Concerns and

Management: Definitions,Responsibility in today’s AlcoholMarket, Third – Part liability, Changing

Drinking Patters, Health Concerns, Maintaining a professional and Hygienic appearance.

UNIT 2 : The Bar: Bar layout, Basic Bar Arrangements, bar equipment, Accessories Bar Sanitation,

The Bartender.THE ART OF MIXOLOGY History and culture of cocktail, The history of mixed

drinks, The word “cocktail”, Etymology of the word “cocktail”, Glassware – Glasses, The tools of a

bar, The types of ice. The art of cocktail (the mixology theoretically): How to make a cocktail

Methods and techniques of mixology: The main methods, Secondary or supplementary methods.

UNIT 3: Service procedures and Selling Techniques: A service Orientation,EstablishingService

Standards, Handling Service Problems, Selling – Techniques and Strategies. Marketing Bar and

Beverage Operations:Special consideration in Bar and Beverage Marketing,The Marketing Mix,

Product and Place, Price: Beverage-Pricing Strategies

UNIT4 : Bar Control Systems: The Control System, Product Control, Sales Profitability and Control

UNIT 5: Purchasing of liquors - legal requirements, assessment of quality, receiving control,store

room control - service control -Standard cost control - Standard revenue control -Quality control -

Beverage dispensing equipment.

REFERENCE:

1. Managing Bar and Beverage Operations – Lendal H. Kotschevar & Mary L Tanke

2. Serving Food and Drink in the Bar – Stanley Thornes


BAR MANAGEMENT

PRACTICALS



1. Maintenance of Bars

2. Hygienic appearances

3. Accessories used & placed in bars

4. Tools used in bars

5. Handling service problems

6. Legal aspects verification in alcoholic beverages

7. Bar Control Systems

8. Storing Management

9. Quality Control Systems

10. Bar Sanitation


FOOD & BEVERAGE MANAGEMENT



UNIT-I:

Importance of controls in hotels - Control cycle in a hotel –Determining F& B standards -

Standard recipies, standard yields, standard portion sizes.

UNIT-II:

The purchase cycle- Recognizing need - preparing standard purchase specification, sources of

supply, selection of supplier, Ordering goods, Purchase orders - Reviewing Procedures - Delivery

invoice receiving report – delivery hours.

UNIT-III: Storing: store design - Inventory control , perpetual inventory, bin card, inventory taking

procedures - Issuing - FIFO, LIFO.

UNIT-IV: The meaning of costs - types of costs - objectives of food costing - Types of food cost reports -

Standard food costs - variance analysis - Food cost percentage - Menu engineering - concept,

applications.

UNIT-V: Food cost control - Production planning , forecasting requirement, sales histories, formulating

production plans, production planning and food purchasing, control of wastage-serving controls -

server responsibilities, service procedures - use of computers in food cost control.

REFERENCES:

1. Jack. D. Ninemeier - Planning and control for Food and Beverage -AHMA.

2. F&B Management- B.Davis.

3. F&B Management- Partho Pratim Seal


FOOD & BEVERAGE MANAGEMENT

PRACTICALS



1. F& B Standards & Specifications.

2. Purchase Functions

3. Purchase Orders and Systems

4. Inventory Management Procedures (LIFO & FIFO)

5. Applications of menu engineering

6. Roles & Responsibilities of server

7. Knowledge of computers –Usage of quality control


ADVANCED CULINARY PREPARATION



UNIT-I:

Asian Cuisine: Chinese, Japan, Thai, Indo, and Philippine different regions - influence of the cuisine,

special ingredients, equipments, tools, preparation & technology involved.

UNIT-II:

European Cuisine: History & traditions of cuisines - French, Italy & Germany – Special ingredients,

equipments, preparation. & technology involved.

UNIT-III:

Larder - Layout - Terms - Control -Duties & responsibilities of Larder Chef ; Charcutiere - Sausages,

forcemeat - Marinades -Sandwiches - Cures, Brine - Bacon, Ham, Gammon - Galantines -Pates and

Terrines - Mousse & Mousselines - Chaudfroid - Aspic and jellies - Non edible displays.

UNIT-IV:

Latest introduction of Kitchen equipment & labour saving machines, economy of the fuels - Solar

cooking, microwave cooking, Nouvelle cuisine, System catering – Convenience foods, sous vide.

UNIT-V:

Bakery & Confectionery - Icing & Toppings - Frozen desserts -Meringues - Chocolate. Methods of

using gumpaste, sugar, confectionery, manufacturing & uses marizipan: Methods & Uses

Reference Books:

1. Steven Wheeler - Taste of Asia

2. Ranjit Ral - Tandoor

3. Mohini Sethi - Catering Management


5. Thangam. E. Phillip - Modern Cooking Vol-I

6. Theory of Cookey-Krishna Arora

7. Food Production Operations- Parvinder S.Bali


ADVANCED CULINARY PREPARATION PRACTICALS



OBJECTIVE: To acquaint knowledge and to develop skill in Advanced continental and International

cuisine.

MENU-1 MENU-2

Consomme carmen Bisique D’ Crevisse

Poulet Saute Chasseur Escalope De Veau Vjennoise

Pommes Lorette Pommes Battaille

Haricots Verts Courge Provencale

Salade de Betterave Epinard au Gratin

Brioche Croissants

Baba au Rhum Gateau De Anana

MENU-3 MENU-4

Creme Dubarry Veloute Dame Blanc

Darne De Saumon Grille Cote De Pore Charcuterie

Sauce Poloise Pommes De Terre A La Creme

Pommes Fondant Carottes Glace Au Gingembre

Petits Pois A La Flammande Salade Verte

French Bread Harlequin Bread

Banana Tart Chocolate Cream Puffs

MENU-5 MENU-6

Cabbage Chowder Barquettes Assortis

Poulet A La Rex Stroganoff De Boeuf

Pommes Marquise Pommes Persilles

Ratatouille Salade De Concombre

Salade De Carottees Et Celeri Garlic Roll

Clover Leaf Bread Crepe Suzette

Savarin Des Fruits

MENU- 7 MENU- 8

Duchesse Nantua Kromeskies

Poulet Maryland Filet De Sole Walweska

Croquette Potatoes Pommes Lyonnaise

Salade Nicoise Champignon au beurre

Brown Bread Bread Sticks

Pate Des Pommes Souffle Milanaise

MENU-9 MENU-10

Vol-Av- Vent De Volaille St Jambon Crab En Coquille

Crab Thermidor Quiche Lorraine

Salad Waldorf Salad de Viande Vienna Rolls Pommes Parisienne

Mousse Au Chocolat Foccacia

Crème Brulee

Plus 4 Buffets

Cold Buffet

Hot Continental

Indian Regional


Chinese Menus

Menu-1 Menu-2

Prawn Ball Soup Hot & Sour Soup

FriedWontons Beans Szechwan

Hakka Nookles Chinese Fried Rice

Apple toffee Bananas cooked in coconut milk

Stir Fried Chicken & Pepper

Menu- 3 Menu- 4

Sweet corn Soup Wonton Soup

Shao Mai Spring Rolls

Tung-Po Mutton Stir Fried Beef & Celery

Yangchow Fried Rice Chow Mein

Fried Ice cream Lychees with Ice cream

Menu-5

Prawns in Garlic Sauce

Fish Szechwan

Hot & Sour Cabbage

Steamed Noodles

Sweet peanur Dumplings

INTERNATIONAL MENUS

SPAIN ITALY

Gazpacho Minestrone

Pollo En Pepitoria Ravioli Arabeata

Paella Fettucine Cacciatore

Pastel De Mazana Medanzane Parmigiane

Grissini

Tiramsu

GERMANY U. K.

Linsensuppe Scotch Broth

Sauerbraten Roast Beef

Spatzlle Yorkshire Pudding

Kartoffel Potato Salad Glazed Carrots & Turnips

Pumpernickel Roast Potato

Apfel Strudel Yorkshire Curd Tart

Crusty Bread

GREECE

Soupe Avogolemeno Moussaka A La Greque

Dolmas

Tzaziki

Baklava

Harlequin Bread

Demonstration of:-

Charcuterie - Galantines

- Pate

- Terrines

- Moussenlines


BAKERY AND PATISSERIE PRACTICALS

Different types of:-

Decorated Cake

Gateaux

Sorbets, Parfaits

Hot & Cold Desserts

Recommended Books:

1. H.L. Cracknell & Kaufmann - Practical Cookery.

2. Ronald Kinton & Ceserani - Practical Cookery

3. Thangam.E.Philip - Modern Cookery - Vol-II

4. Wayne & Gisslen - The Professional Bakery


SEMESTER-VI

SL.NO. SUBJECT Marks Credits Teaching

Hours

1 Specialized Industrial Training 500 20 810 Hrs

2 Project Work – Student area of

Interest 100 10

-

Marks Break up.

Attendance 100 Marks

Training Certificate 100 Marks

Training Log Book Evaluation 100 Marks

Training Presentation 100 Marks

Viva Voce 100 Marks


PROJECT

BROAD GUIDELINES: Project for the final year students should be based on the knowledge they

have gained during the three years of study. It can be any of the following forms

1) Case study of an establishment or part of an establishment

2) Setting up of a new unit i.e., either a restaurant or a hotel or any catering outlet or feasibility

study of the unit.

3) Turn around strategies of any department of hotel, or stand afone restaurant.

4) Viability report for a hotel

5) Any other topic related to hotel industry.

Instructions:

1. Project should be selected by the student and a synopsis prepared and approved by the

Institutional head.

2. Project should be individual and the topics related should be as per the broad lines given by the

guide.

3. The topic has to be selected at the starting of the year within the stipulated time announced by

the college and submitted at the prescribed time by the college.

4. Project report should be minimum of 50 pages.

Format:

a. Epilogue

b. Index

c. Synopsis

d. Introduction

e. Subject matter

f. Suggestions any

g. Annexures

h. Bibliography


HOTEL OPERATION PRACTICAL EXPOSURE TRAINING

OBJECTIVES: To further improve knowledge and skills in the Hotel Operations in actual working

conditions.

Industrial Exposure training in leading Hotels and Food Service Outlets in India.

1. Successful completion of training and certificate stating work program, attendance and

discipline - 50 Marks.

2. Submission of training report & Viva Voce - 50 Marks.

3. Students will be placed for training in leading hotels by the college at the beginning of Third

year for the duration of 16 weeks. Training report has to be submitted on or before the date

prescribed by the college.

community colleges 'hotel management & catering technology

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