Curriculum Programme Guides Hotel Management 3124-B.sc HMTH (Bachelor of Science in Hotel Management, Tourism and Hospitality)

B.Sc. in Hotel Management, Tourism and Hospitality (B.Sc.
HMTH)
PROGRAMME GUIDE
INDEX
PROGRAMME CODE PROGRAMME DURATION MEDIUM OF INSTRUCTION SCHEME OF THE PROGRAMME SYLLABUS OF PROGRAMME 3 3 3 4-5 6-53
PROGRAMME CODE: 3124 DURATION OF THE PROGRAMME: Minimum Duration: 3 Years Maximum Duration: 6 Years MEDIUM OF INSTRUCTION/ EXAMINATION: Medium of Instruction and Examination shall be English.
B.Sc. in Hotel Management, Tourism and Hospitality (B.Sc. HMTH) SCHEME COURSE CODE COURSE TITLE Cr. CA ETE(Th.) TERM 1 DENG101 COMMUNICATION SKILLS - I 4 20 80 DHMT101 BASIC COURSE IN FOOD PRODUCTION 2 20 80 PRACTICALS OF BASIC COURSE IN FOOD DHMT102 PRODUCTION 2 20 0 FUNDAMENTALS OF FOOD AND BEVERAGE DHMT103 SERVICE 2 20 80 DHMT104 PRACTICALS OF FOOD AND BEVERAGE SERVICE 2 20 0 DHMT105 FOUNDATION COURSE IN FRONT OFFICE 2 20 80 PRACTICALS OF FOUNDATION COURSE IN FRONT DHMT106 OFFICE 2 20 0 DCAP101 BASIC COMPUTER SKILLS 4 20 60 TERM 2 DHMT107 FOUNDATION COURSE IN WESTERN CUISINES 2 20 80 PRACTICALS OF FOUNDATION COURSE IN DHMT108 WESTERN CUISINES 2 20 0 DHMT109 FOOD AND BEVERAGE SERVICE OPERATIONS 2 20 80 PRACTICALS OF FOOD AND BEVERAGE SERVICE DHMT110 OPERATIONS 2 20 0 DHMT111 ACCOMMODATION OPERATIONS 2 20 80 DHMT112 PRACTICALS OF ACCOMMODATION OPERATIONS 2 20 0 DHMT113 FRONT OFFICE MANAGEMENT 2 20 80 DHMT114 PRACTICALS OF FRONT OFFICE MANAGEMENT 2 20 0 DHMT115 TOURISM CONCEPTS 4 20 80 TERM 3 DHMT201 ADVANCED FOOD PRODUCTION 2 20 80 DHMT202 PRACTICALS OF ADVANCED FOOD PRODUCTION 2 20 0 DHMT203 WINES, SPIRITS AND LIQUEURS 2 20 80 DHMT204 PRACTICALS OF WINES, SPIRITS AND LIQUEURS 2 20 0 DHMT205 TRAVEL AGENCY AND TOUR OPERATIONS 4 20 80 DHMT206 HOTEL ENGINEERING 4 20 80 DMGT101 PRINCIPLES AND PRACTICES OF MANAGEMENT 4 20 80 TERM 4 DHMT207 BAKERY AND PATISSERIE 2 20 80 DHMT208 PRACTICALS OF BAKERY AND PATISSERIE 2 20 0 DHMT209 SPECIALIZED FOOD AND BEVERAGE SERVICE 2 20 80 PRACTICALS OF SPECIALIZED FOOD AND DHMT210 BEVERAGE SERVICE 2 20 0 DHMT211 ACCOMMODATION MANAGEMENT 2 20 80 PRACTICALS OF ACCOMMODATION DHMT212 MANAGEMENT 2 20 0
ETE(Pr.) 0 0 80 0 80 0 80 20 0 80 0 80 0 80 0 80 0 0 80 0 80 0 0 0 0 80 0 80 0 80
4
DMGT215 DHMT213 DHMT301 DHMT302 DHMT303 DENG102 DHMT304
DHMT305 DHMT306 DMGT208 DHMT307 DHMT806
ACCOUNTING FOR MANAGERS AND DECISION MAKING MARKETING CONCEPTS AND STRATEGIES IN TOURISM AND HOSPITALITY TERM 5 FOOD AND BEVERAGE MANAGEMENT BUSINESS TOURISM AND EVENT MANAGEMENT FACILITY PLANNING AND MANAGEMENT COMMUNICATION SKILLS - II FOOD SCIENCE AND NUTRITION TERM 6 SUSTAINABLE TOURISM PLANNING AND DEVELOPMENT ETHICAL, LEGAL AND REGULATORY ASPECTS OF TOURISM AND HOSPITALITY BUSINESS HUMAN RESOURCE MANAGEMENT MEETINGS,INCENTIVES,CONVENTIONS AND EXHIBITIONS PROJECT ON HOSPITALITY AND TOURISM TOTAL
4 4 4 4 4 4 4
20 20 20 20 20 20 20
80 80 80 80 80 80 80
0 0 0 0 0 0 0
4 4 4 4
20 20 20 20
80 80 80 80 0
0 0 0 0 0
4 100 120
Course Code:
Course Title:
COMMUNICATION SKILLS-I
WEIGHTAGE CA ETE (Th.) 20 80 COURSE CONTENTS: Sr. No. Topics 1. Speaking Skills ---to enhance the basic speaking skills, one needs apt word and the correct pronunciation. Simple rules of pronunciation and intonation Theme based vocabulary building Antonyms/ Synonyms/ Homonyms 2. Listening Skills to enhance correct understanding of the language being spoken and to give apt responses in return where required. Types of listening and Traits of a good listener Note taking Exercises Practising Listening Skills-- talk shows , commentaries, etc., followed by identifying the theme, supporting ideas, or and digressions if any Reading Skills---to enhance independent reading, comprehension and quick reading of any given texts & aesthetic appreciation Comprehension Passages News / Magazine articles on stereotype topics and / or current topics Poems Abu Ben Adhem, The Tiger Writing Skills to reinforce the grammatical structures Grammar --Kinds of sentences: Positive, negative, statement, interrogative and exclamatory [learn the functional aspects of these sentenceswhen are they used, how are they structured etc.] Articles and NounsCountable / uncountable , Names with and without THE Adjectives /Adverbs [ describing things, adding information, circumstances ] Prepositions of time/ place/ reason: in , on, at , into , to , for , of, about, with, after etc. Writing skills ----- to enhance formally structured effective official writing Basic cohesive paragraph writing Note making Resume writing Job application writing/ acceptance letter
3.
4.
5.
READINGS: SELF LEARNING MATERIAL.
Course Code:
D H M T 1 0 1 Course Title:
BASIC COURSE IN FOOD PRODUCTION WEIGHTAGE CA ETE (Th.) 20 80
COURSE CONTENTS: Sr. No. 1. 2.
3.
5.
6. 7 8.
9. 10
Topics Introduction To Professional Cookery-I Culinary history, Origins of modern cookery, Modern developments in equipments and foodstuff. Introduction To Professional Cookery-II Development of the Culinary Art from the middle ages to modern , cookery, Modern hotel kitchen, Nouvelle Cuisine and brief introduction Indian Regional Cuisine & Popular International Cuisines e.g. French, Italian and Chinese Cuisine Objectives Of Cooking Food-I Aims & Objective of cooking food, effects of cooking on food. Classification - cooking materials & their uses, Foundation ingredients- meaning, action of heat on carbohydrates, fats, proteins, minerals and vitamins, Fats & oils- meaning & examples of fats & oils, quality for shortenings, commonly used fats & oils & their sources & uses, Raising agent- functions of raising agents, chemical raising agents & yeast, Eggs- uses of eggs in cooking, characteristics of fresh eggs, deterioration of eggs, storage of eggs. Objectives Of Cooking Food-II Salts uses, Liquid- water, stock, milk, fruit juices etc., Uses of liquids, Flavoring & seasoning uses & example, Sweetening agents - uses & examples. Thickening agents. Preparation of ingredients - Washing, peeling scraping, paring, Cutting terms used in vegetables cutting. Equipment And Fuels Pre-preparation equipments, Preparation equipments & storage equipments. Ancillary equipments: Knives, Utensils, pots and pans. Bakery equipment Cooking fuels - uses & advantage of different types of cooking fuels Kitchen Organization-I Classical & modern kitchen brigade. Apportioning of staff among sections. Duties and responsibilities of KITCHEN STAFF Kitchen Organization-II Responsibilities of each section. Co-operation with other departments. Main Kitchen & Satellite Kitchen METHODS OF COOKERY Various methods of Cooking: Definition, Rules, Associated Terms, Moist Methods: Boiling, Poaching, Steaming, Stewing, Braising. Dry Methods: Frying, Grilling, Roasting, Broiling, and Baking. Modes of Heat Transfer. Modern Methods transfer of heat to food by radiation, conduction & Convection-magnetrons waves meaning. Boiling, poaching, stewing, braising . Food Commodities-I Milk, Cream & butter, Fruits & Vegetables Food Commodities-II Herbs n spices, Cheese, Cereals , Pulses & Flour
ADDITIONAL READINGS: 1. Bali Parvinder S, Food Production Operations, Oxford University Press, 2009. 2. Arora Krishna, Theory of Cookery, Aman Publications, 2008 3. Philip E. Thangam, Modern Cookery Vol-1, Orient Longman, 2004
Course Code:
PRACTICALS OF BASIC COURSE IN FOOD PRODUCTION WEIGHTAGE CA ETE (Pr.) 20 80
COURSE CONTENTS: Sr. No. 1.
2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Topics Introduction; Career opportunities for culinary Professional; Attributes of a Culinary professional; Identification of Basic Kitchen Equipments; Layout of a Basic Training Kitchen; Basic Hygiene practices observed in the kitchen; First aid cuts & burns, Safety practices to be observed in the kitchen; Maintenance of Practical Journals as per the defined parameters: Recipe; Ingredients; Costing; Yield. Basic Cuttings& its identification: Peeling; Scraping; Pairing; Basic cuts. Demonstration of cooking methods: Boiling; Steaming; Poaching; Braising; Frying. Menu One: Cream Of Tomato Soup; Poule Roti; Vegetable Au Gratin; Pommes Layonnaise; Fruit Custard. Menu Two: Mushroom Soup; Poulet Mariland; Cheese Shashlik ; Grilled Vegetables; Bread Pudding. Menu Three: Gobhi Mutter; Dal Tadka; Chicken Pulao; Tawa Roti; Rice Kheer Menu Four: Aloo Jeera; Gosht Dalcha; Veg Pulao; Trikona Paratha; Sago Kheer Menu Five: Murgh Makhani; Sukhi Dal; Zeera Pulao; Aloo Paratha; Seviyan Menu Six: Ajwaini Bhindi; Channa Masala; Aloo Pyaz Ka Pulao; Bhatura; Amritsari Kheer Menu Seven: Ceaser Salad; Cream Of Almond; Chicken Stroganoff; Pommes Duchess; Fruit Cake Menu Eight: Tandoori Non- Veg Platter; Channa Lababdar; Tandoori Breads; Kachumber Salad; Mint Chutney.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Bali Parvinder S, Food Production Operations, Oxford University Press, 2009. 2. Arora Krishna, Theory of Cookery, Aman Publications, 2008 3. Philip E. Thangam, Modern Cookery Vol-1, Orient Longman, 2004
Course Code:
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE WEIGHTAGE CA ETE (Th.) 20 80
COURSE CONTENTS:
Sr. No. Topics 1. Introduction Of Food & Beverage Service-I Introduction to Food Service industry History and growth of catering industry in India 2. Introduction Of Food & Beverage Service-II Sectors of the Food service industry Variables in Food service operations The meal experience. 3. Food And Beverage Outlets-I Introduction Commercial v/s subsidized catering Sections of Food and Beverage department 4. Food And Beverage Outlets II Organizational structure/ Hierarchy of F&B department Duties and responsibilities of F&B personnel Attributes of F&B staff. 5. Food and Beverage Service Area and Equipments-I Introduction; Still room Silver room / Plate room; Wash-up; Hotplate 6. Food and Beverage Service Area and Equipments-II Service equipments (Linen, Furniture, China ware, Glassware, Flatware, Hollowware, Special service equipments and service trolleys ). Automatic vending and disposables. 7. Types Of Service-I Introduction English service; French service Russian service 8. Types Of Service-II Cafeteria service; Snack bar service Grill room service Gueridon service Buffet service Breakfast service. 9. The Menu and Its Knowledge Introduction Origin of the menu Purpose of the menu, Classes of the menu
10
10.
The Menu and Its Knowledge-II Influences of the menu Eleven courses French classical menu Meal times.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Andrews Sudhir, F & B Service Training Manual, Tata Mc Grawhill, New Delhi 2007. 2. Dhawan Vijay,(food& beverage service) Isha publication, 2007. 3. Denis Lillicrap, John cousins (Food & Beverage service) 2006.
11
Course Code:
PRACTICALS OF FOOD AND BEVERAGE SERVICE WEIGHTAGE CA ETE (Pr.) 20 80
COURSE CONTENTS:
Sr. No. 1.
Topics GROOMING STANDARDS : 1. Grooming standards of F&B service personnel. 2. Etiquette towards the guest (Observe the attributes towards the guest and apply the mannerism in the industry), Etiquette of service (Timely, Courtesy, Sincere and Honesty) IDENTIFICATION OF FOOD AND BEVERAGE SERVICE EQUIPMENTS-I : Familiarization of various equipments by showing samples of glassware and table ware, General points to be considered while purchasing Food and beverage service Equipments. 1. Tables (types of sizes of restaurant table) 2. Chairs (sizes of restaurant chairs) 3. Glassware (Types and their volume) 4. Chinaware IDENTIFICATION OF FOOD AND BEVERAGE SERVICE EQUIPMENTS-II : Familiarization of various equipments by showing samples of glassware and table ware, General points to be considered while purchasing Food and beverage service Equipments. 1. Cutlery 2. Flatware 3. Hollowware IDENTIFICATION OF FOOD AND BEVERAGE SERVICE EQUIPMENTS-III : Familiarization of various equipments by showing samples of glassware and table ware, General points to be considered while purchasing Food and beverage service Equipments. 1. Special service equipments 2. Service trolleys 3. Disposables 4. Storage of service equipments MISE- EN PLACE & MISE- EN SCENE : Setting up the back areas and the restaurant meal time wise, for optimum effective operations. Restaurant hygiene practices LAYING AND RELAYING OF TABLE CLOTHS AND NAPKIN FOLDS : LAYING AND RELAYING OF TABLE CLOTHS 1. Observe the skills for laying and relaying of table cloths and practice it in the restaurant. 2. Cover laying procedure in a restaurant prior to guests arrival (As a Mis en place activity) 3. Cover laying procedure during service 4. Types of cover NAPKIN FOLDS 1. Napkin folds: To lay different types of napkin folds by observing and modifying it after practicing RESTAURANT SERVICE PROCEDURE : 1. Cover set up 2. Points to be observed while laying the cover 3. Cover laying procedure in a restaurant prior to the guest arrival and during service 4. Rules to be observed while waiting at the table BASIC TECHNICAL SKILLS : 1. Handling service gear 2. Carrying Plates, glasses and other equipments 3. Using a service salver SERVICE SEQUENCE FOR (A la Carte) MENU : 1. Table reservation 2. Briefing 3. Greeting and seating the guest 4. Opening napkins 5. Service of water
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2.
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8. 9.
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SERVICE SEQUENCE-I : 1. Taking order for and serving Aperitifs 2. Serving breads and butter 3. Presenting the menu 4. Offering suggestion 5. Taking the order 6. Taking order of wines 7. Correcting the cover 8. Service and clearance of soup SERVICE SEQUENCE-II : 1. Service of main course 2. Clearing and crumbing during service 3. Service of Tea and Coffee after meals 4. Presentation and settling of bills and seeing off the guest SERVICE SEQUENCE FOR (Table d hote) MENU SERVICE SEQUENCE FOR INDIAN MEAL
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS: 1. Food & beverage service by Dennis Lillicrap, BookPower, 8th Edition (2010) 2. Text book of Food and Beverage service by Anita Sharma and S.N. Bagchi, Aman Pblications, New Delhi, 3rd Edition (2010) 3. Food & beverage service by R.Singaravelavan, Oxford University Press, 1st Edition (2011)
13
Course Code:
D H M T 1 0 5
Course Title:
FOUNDATION COURSE IN FRONT OFFICE
COURSE CONTENTS: Sr. No. 1. Topics
CA 20
WEIGHTAGE ETE (Th.) 80
Introduction to Front Office-I Classification of hotel on the basis of size, location, clientele, star category and basis Layout of the front office
ownership
Introduction to Front Office-II Different section of the front office and their Importance- Reservation Reception, Concierge, Bell desk, Lobby, Telephones, Cashier; Front office equipments (fully, semi, non automated) Organisational set-up of Front office Department-I Hierarchy chart Job description and Job specification Duties and Responsibilities of different front office personnel including uniformed staff Organisational set-up of Front office Department-II Inter and Intra departmental coordination Introduction to guest cycle- pre arrival, arrival, stay, departure and after departure. Tariff structure: Establishing Room rates; Different types of rooms; Different types of food plans; Basis of charging a guest; Tariff, Rates, and Discounts & Policy. Reservation-I Sources & Modes of Reservation,Types of Reservation, Guaranteed Reservation Reservation-II Payments, Credit Card, Advance Deposits, Travel Agent, Corporate, Travellers Cheque; Personal Cheque Non Guaranteed Reservations; Reservation Enquiry, Central Reservation System (CRS), Instant Reservation System (IRS) Reception & Uniformed Services-I Functions of Front Desk, Up selling; Lobby Organization Reception & Uniformed Services-II Bell Desk Procedures, Other Duties of Bell Desk Staff. Front Office Terminology
3.
5. 6. 7
8. 9 10.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Baker Sue,Brodley Pan,Hayton Jereny, Principles of Hotel Front Office Operations, Cassel. 2. Bhatnagar S.K. , Front Office Management, Frank Bros. & Co.New Delhi. 3. Andrews Sudhir, Front Office Operation & Management, Frank Bros. & Co. New Delhi. 4. Steadmon C.E., Kasawana M.L., Managing Front Office Operations
14
Course Code:
Course Title:
PRACTICALS OF FOUNDATION COURSE IN FRONT OFFICE
WEIGHTAGE CA ETE (Pr.) 20 80
Familiarization & Layout of different sections of Front Office Department. Briefing-Introduction to Front office department & Role of various sections. Familiarization to various Front office Equipments & their use. Familiarization & Procedure for Filling-up of various formats used in Front Office department at different sections under different situations. Briefing -Familiarization to various formats to be used in Front Office department at different sections under different situations. Role Play on various sections to fill-up the Formats to be used under various situations. Practice for filling-up of rest of the Formats to be used in Front Office department at different sections under different situations. Briefing -Familiarization to various formats to be used in Front Office department at different sections under different situations. Role Play on various sections to fill-up the Formats to be used under various situations. Reservation Procedure, Identification of rooms & reservation through the use of Conventional & Density charts Briefing- Types of Reservation, Procedure to take Reservation telephonically. Finding the room status through conventional Booking chart & Density Chart Reservation through Whitney Reservation system Practice for taking ReservationIn-person Telephonically Finding the room status through conventional Booking chart & Density Chart Reservation through Whitney Reservation system Role Play on the Reservation Desk Handling Bell Desk Services Mail Handling Paging Services Luggage handling Role Play for handling various services Handling Reception & Information Services Registration of Guests, Handling Walk-in guests, Guest with Reservation, Handling Messages Handling Keys, Role Play as Receptionist & Informations
2.
3.
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15
8.
Mock Practical for Handling Reception , Information & Bell Desk Services Left Luggage of guests Delivery of Newspapers Pre-registration & Registration of Guests Rooming of the Guests Handling Scanty baggage guests. Handling Telephones at the Front Desk Procedure to receive the telephonic call Procedure to transfer the call Making outgoing calls Screening the calls Handling situations FFIT Dunked guest Guest with confirmed reservation but room not available Handling Group & Airline Crew arrival
9.
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11.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Baker Sue,Brodley Pan,Hayton Jereny, Principles of Hotel Front Office Operations, Cassel. 2. Bhatnagar S.K. , Front Office Management, Frank Bros. & Co.New Delhi. 3. Andrews Sudhir, Front Office Operation & Management, Frank Bros. & Co. New Delhi. 4. Steadmon C.E., Kasawana M.L., Managing Front Office Operations.
16
Course Code:
Course Title:
BASIC COMPUTER SKILLS
CA 20 COURSE CONTENTS: Sr. No. 1. Topics
WEIGHTAGE ETE (Pr.) ETE (Th.) 20 60
2.
3. 4. 5.
6. 7. 8. 9.
10.
Computer Fundamentals. Characteristics & Generation of Computers, Block diagram of Computer Data Representation: Binary Number System, Octal, Hexadecimal and their Conversion. Memory: Types, Units of memory, RAM, ROM, Secondary storage devices HDD, Flash Drives, Optical Disks: DVD I/O Devices Keyboard, Mouse, LCDs, Scanner, Plotter, Printer& Latest I/O devices in market MS Windows: Desktop, My Computer, Files and folders using windows explorer; Control Panel, Searching Files and folders. MS Word: Introduction, Environment, Help, Creating & Editing Word Document. Saving Document, Working with Text: Selecting, Formatting, Aligning & Indenting. MS Word: Finding Replacing Text, Bullets & Numbering, Header & Footer, Working with Tables, Properties,Using spell checker, Grammar, AutoCorrect Feature, Synonyms and Thesaurus. MS Word: Graphics: Inserting Pictures, Clipart, Drawing Objects, Using Word Art. Setting page size and margins; Printing documents. Mail Merge Practical. MS-Excel: Environment, Creating, Opening, & Saving Workbook. Range of Cells. Formatting Cells, Functions: Mathematical, Logical, Date Time, Auto Sum MS-Excel: Formulas. Graphs: Charts. Types & Chart Tool Bar. Printing: Page Layout, Header and Footer Tab. MS PowerPoint: Environment, Creating and Editing presentation, Auto content wizard, using built-in templates MS PowerPoint: Types of Views: Normal, Outline, Slide, Slide Sorter, Slide Show, Creating customized templates; formatting presentations Graphics: AutoShapes, adding multimedia contents, printing slides Internet: Basic Internet terms: Web Page, Website, Home page, Browser, URL, Hypertext, ISP, Web Server, Applications: WWW, e-mail, Instant Messaging, Internet Telephony, Videoconferencing, Web Browser & its environment
17
LABORATORY WORK: 1. Hardware familiarizing with various I/O Peripheral devices, storage devices. 2. Familiarity with DOS, Implementing various internal and external commands in DOS. 3. MS Windows: Familiarizing with windows operating system; using built-in accessories; managing files and folders using windows explorer; working with control panel; installing hardware and software. 4. MS-Office (or any other Office Suite), meaning and features , its components. 5. MS-Word (or any other word processor) : Creating Document Files, Saving, Closing Files, Page Settings and Formatting Text. Spell Checking, Thesaurus, Creating Tables, Adding rows, columns. Printing Documents, Setting Print Settings, creating labels and mail merge, taking Print outs 6. Ms-Excel-Working with worksheet, formulas & functions ,Inserting charts, Printing in Excel 7. MS Power Point-Views ,Designing, viewing, presenting & Printing of Slides. 8. Internet: Navigating with Internet Explorer; surfing the net, using search engines; using email facility. READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. ITL Education Solutions Limited, Introduction to Information Technology", Pearson Education, New Delhi 2. SAMS Teach Yourself Microsoft Office 2003 by Greg Perry 3. Peter Norton, Introduction to Computers, Tata McGraw Hill Company, New Delhi. 4. Alexis Leon, Mathews Leon, Fundamentals of Information Technology, Leon Techworld.
18
Course Code:
Course Title:
FOUNDATION COURSE IN WESTERN CUISINES WEIGHTAGE CA ETE (Th.)

20 80
COURSE CONTENTS: Sr. No. 1. 2. 3. Topics
Stocks : Stocks and its classification, Uses of stocks, Preparation of a good stock Soups : Introduction and classification of soups, Making of a good soups Sauces : Introduction and uses of sauces, Components of a sauce, Mother sauces, Derivatives of Mother sauces 4. Beef : Beef and its classification, Structure of Beef, Cuts of Beef, Selection criteria of Beef 5. Lamb and Veal : Lamb and its classification, Structure of Lamb, Cuts of Lamb, Indian cuts of Lamb 6. Pork : Pork and its classification, Structure of Pork, Cuts of Pork, Selection criteria of Pork 7. Game Birds and Poultry : Poultry and its classification, Types of Poultry, Cuts of Chicken 8. Fish and Seafood : Fish and its classification, Shellfish and its classification, Cuts of Fish, Methods of Cooking 9. Menu Planning-1 : Menu and its functions, Types of Menu, Menu balancing and menu specification 10. Menu Planning-II : Menu Engineering, Menu Engineering Grid sheet, Menu as a Control tool READINGS: SELF LEARNING MATERIAL. 1. Food Production Operations by Parvinder Singh Bali, Oxford University Press, 1st Edition (2009) 2. Theory of Cookery by Krishna Arora, Frank Bros & Co, 1st Edition (2011)
19
Course Code:
Course Title:
PRACTICALS OF FOUNDATION COURSE IN WESTERN CUISINES WEIGHTAGE CA ETE (Pr.)

20 80
COURSE CONTENTS: Sr. No. 1. Topics Western cuisines-1 : Puree de Lentiles, Vegetable Quiche, Pommes croquettes, Carrot Pudding Western cuisines-2 : Creme de Epinards, carrot and peas cutlet, Vegetable pilaf, Banana Toffee Western cuisines-9 : Veg Canapes, Veg Pie with Cheese sauce, Creamed Spinach, Panna Cotta Western cuisines-3 : Creme de Champignon, Cauliflower au gratin, Spaghetti in tomato sauce, Nougatine with Vanilla Ice Cream Western cuisines-4 : Gazpacho, Baked cabbage, Penne in Mint Pesto sauce, Apple fritters Western cuisines-5 : Potage Longchamps, Cheese steak with barbeque sauce, Buttered rice, Fruit Cabana Cocktail Western cuisines-6 : Russian Salad, Vegetable Burger, Herb Fried Potato Wedges, Caramelized Pineapple with coconut and peanut cream Western cuisines-7 : Veg Hot & Sour, Waldorf Salad, Veg Lasagne, Bread and butter Pudding Western cuisines-8 : Veloute marie stuart, Roasted tomato and cucumber salad, Pineapple and coconut curry, Steamed rice Non vegetarian-1 : Fish cuts, Fish stock, Fish paella, Fish curry, Fish steak with lemon butter sauce, Fish fingers, Fish tikka Non vegetarian-2 : Lamb cuts, Lamb stock, Lamb roganjosh, Lamb pulao, Spaghetti with meat balls, Keema mutter
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READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Modern Cookery by Thangam E Philip, Orient Longman Pvt. L.t.d. Mumbai, 5th Edition (2005) 2. Food Production Operations by Parvinder Singh Bali, Oxford University Press, 1st Edition (2009)
20
Course Code:
Course Title:
FOOD AND BEVERAGE SERVICE OPERATIONS WEIGHTAGE CA ETE (Th.)
COURSE CONTENTS:
20
80
Sr. No. 1. 2. 3.
Topics Types of meals : Introduction to breakfast and Types of service methods, Brunch and Lunch, High tea, Dinner and Supper Menu and its types : Introduction to menu, Origin of menu, Influence of menu, Types of menu Menu planning : Introduction about Menu planning, Points to be considered while planning menu, Menu terms, French classical menu, Various types of menu found in hotels Non alcoholic beverages-I : Classification of beverages (Nourishing, Stimulating, Refreshing), Tea and its Origin and production, Type of brands and Service of tea, Coffee its Origin and production process, Types of brands and service of coffee Non alcoholic beverages-II : Juices and soft drinks, Service of juices and soft drinks, Various brands of juices, Soft drinks and mineral water, Milk based drinks and tonic water Order taking and billing methods-I : Introduction to the checking system in food service operations, Name and code of the waiter, Date time and Table no, No of guest Order taking and billing method -II : Foods and the quantity ordered, Methods of taking order, Circumstantial KOT service procedure-I : Rules to be observed while waiting at the table, Meals and snacks served in the restaurant, Flow of work service procedure-II : Service sequence in food and beverage outlets, General service procedure during lunch and dinner Tobacco : History of Tobacco, Production for cigarettes, Pipe tobacco and cigar, Cigar shape size and color, Storage of cigar and Cigrettes.
4.
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6. 7. 8. 9. 10.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Food And Beverage Service by S.N.Bagchi, Anita Sharma, Aman Pblications,New Delhi, 3rd 2. Food and Beverage Service by R.Singaravelavan, Oxford Higher Education, 1st Edition (2011)
21
Course Code:
Course Title:
PRACTICALS OF FOOD AND BEVERAGE SERVICE OPERATIONS WEIGHTAGE CA ETE (Pr.)

20 80
COURSE CONTENTS: Sr. No. 1. Topics Service of meals : Brunch (Courses cover and service methods), Lunch and Dinner (Courses cover and service methods), Hi tea and Supper, Elevences (Courses covers and service methods) Breakfast table layout : Continental breakfast-Courses and cover set-up, American Breakfast- Courses and cover set-up, English breakfast- Courses and cover set-up Room service tray & trolley lay up & services : Room service amenities set-up in rooms, Functional and floor lay-out for Room service, Room service pantry and setting up of room service trolleyTea and Coffee : Service of Coffee, Service of teaService of cold non alcoholic beverages : Service of juices & soft drinks, Various brands of juices, soft drinks, mineral water, Tonic water Menu : Types of menu -Table d hote and A la carte, Cover set-up, Sequence of service (Silver service, Crumbing, Clearing etc - Classical foods and accompaniments with cover), Menu design (Menu compiling, menu card design and format), Menu writing (Steps in menu planning, menu planning for large quantities of clientele. Writing a menu in French and in English) French classical menu and accompaniments : Eleven course French classical menu, French terminology, Writing a menu in French and its equivalent in English., Plan any five course French/ continental menuMock service for French classical menu : Planning a Five course French/ continental menu, Set up of side stations, Mock service of that menu Cigar : Different shapes, Sizes & Color of cigar, Service of cigarsCigarette : Different sizes and brand names of cigarette, Service of cigaretteSituation handling : Spillage of food & Beverage, Wrong/Delay in orders, Dealing with children, Returned food, Drunken guest
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READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Food & beverage service by Dennis Lillicrap, BookPower, 8th Edition (2010) 2. Text book of Food & Beverage service by Anita Sharma and S.N. Bagchi, Aman Pblications, New Delhi, 3rd Edition (2010) 3. Food and Beverage service by R.Singaravelavan, Oxford University Press, India, 1st Edition (2011)
22
Course Code:
Course Title:
ACCOMODATION OPERATIONS WEIGHTAGE ETE (Th.)

80
CA COURSE CONTENTS:
20
Sr. No. Topics 1. Types of cleaning : Weekly, Fortnightly and Monthly Cleaning, Routine cleaning, Spring cleaning /Deep Cleaning, Standard of cleaning 2. Housekeeping cleaning equipments : Classification of equipments, Care and maintenance, General considerations and selections, Methods of use and mechanism 3. Housekeeping cleaning agents : General criteria for selection, Water, detergents and abrasives, Care and maintenance, Types of regents, disinfectants and bleaches 4. Cleaning as standard and public area cleaning : Lobby, Lounge, Corridors, Pool area, Elevators, Health club, Food and beverage outlet and Office areas, Standard operating procedure of public area, Importance of public area cleaning, precautions 5. Care and cleaning of metals : Brass, Copper, Silver, EPNS, Bronze, Gun Metals, Chromium pewter, Stainless steel, iron, classification of glasses, Types of plastic, ceramics, wooden 6. Laundry operations : Importance, Layout and planning, The Laundry Process, Dry Cleaning Operations, On Premises Laundry v/s Contract Services for Laundry 7. Stain Removal : Classification of stains, General Procedure for stain Removal, Principles of Stain Removal, Identification of stains, Stain removal agents 8. Linen and uniform room : Discard Management, Uniform Designing - Importance and Types, Characteristics, Selection and Par Stock, Layout of uniform room, issuing and exchange of uniforms 9. Linen exchange and storage : Types of Linen, Size,Linen Exchange Procedure, Selection of Linen,Storage Facilities and Conditions, Par Stock - Factors affecting Par Stock, Layout of linen room 10. Uniform design and discard management : Layout of uniform room,Types of Linen, Sizes, Linen Exchange Procedure,Selection of Linen, Storage Facilities and Conditions, Discard Management Uniform Designing- Importance, Types and Characteristics READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Credits: 3 Page: 1/2 Print Date: 12/28/2012 12:01:55 PMReferences: 1. Hotel, Hostel and Hospital Housekeeping by John.C.Brahnson, ELBS, 2nd Edition (2009) 2. Hotel Housekeeping Manual by Sudhir Andrews, Mc graw Hill, 2nd Edition (2009) 3. Organization of Housekeeping Management by R.K. Singh, Aman Pblications, New Delhi, 2nd Edition (2009) 4. Hotel Housekeeping Operation & Management by G. Raghubalan and Smrite Raghubalan, Oxford University Press, 2nd Edition (2010)
23
Course Code:
Course Title:
PRACTICALS OF ACCOMODATION OPERATIONS
COURSE CONTENTS:
CA
20
WEIGHTAGE ETE (Pr.)

80
Sr. No. Topics 1. To acquaint the students with housekeeping operations and management in star category hotels. Familiarize the students with different cleaning operations and supplies to be used for aesthetic upkeep of property. 2. Layout of Laundry and Linen room : Draw some layouts of linen room, layout of laundry section with placing of washer, drier, tumbler & other accessories, Outline work flow process, Positioning of equipment for smooth operation Forms & Formats used in Laundry : Fill up of laundry list, Linen exchange form, Linen discard record, Demonstration of laundry equipment 3. Layout of Uniform Room & Tailor Room : Dimensions of uniform room, Dimensions of tailor room, Outline a layout of uniform room, Outline a layout of tailor room Establishing Par Level for Linen, Equipment : How to establish par stock, Demonstration of forms and formats used for inventory, Demo of different types of stains found on linen, Practical work for stain removal 4. Bed-making procedure: Standard operating procedure, Material required, Precautions, Turn down service Indenting Procedure and Formats used: SOP for recycled inventory, SOP for non recycled inventory, Forms and formats used, Precautions. 5. Guest Room Cleaning : standard operating procedure, Equipment and material required, Precautions, Dusting and mopping, Brassware and silverware cleaning in hotels premises : Standard operating procedure, Brasso and silvo polish, Equipments and material required, Precautions 6. Stain Removal : Material and equipment, Standard operating procedure, precautions, Material safety and data sheet Deep Cleaning of Hotel guestrooms : How to enter in hotel guest room, Cleaning of bathroom area, Material and equipments required, precautions Carpet shampooing : Standard operating procedure, Material required, Equipments required, Precautions READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Hotel, Hostel and Hospital Housekeeping by John.C.Brahnson, ELBS, 2nd Edition (2009) 2. Hotel Housekeeping Manual by Sudhir Andrews, Mc graw Hill, 2nd Edition (2010) 3. Hotel Housekeeping Operation & Management by G. Raghubalan and Smrite Raghubalan, Oxford University Press, 2nd Edition (2010)
24
Course Code:
Course Title:
FRONT OFFICE MANAGEMENT
WEIGHTAGE CA ETE (Th.)

20 80
2. 3.
4. 5. 6. 7. 8. 9. 10.
Pre Arrival Procedure : Preparation for Guest Arrival at Reservation & Reception, Reservation records, Reservation Confirmations, Amendments & Cancellation, Group reservations, Pre Arrival Activities Room Reservations : Types of Reservation, Modes of Reservation Inquiry, Sources of Reservations, Importance of Reservation Registration : Pre registration activities, receiving guests, Room & rates assignment, Room status, Room Rack, Computerized registration records, Registration & rooming procedures, registration of groups or Airline crews, FIT, Indian & Foreign, Room change procedure, Issue of Room Keys, Fulfilling special requests, Handling a Walk-in guest, guest with guaranteed reservation Front Office Accounting : Types of Accounts & Vouchers, Types of Folios and Ledger, Creation of Accounts, Maintenance and Settlement of Accounts Guest Services: Handling Guest Mail, Message Handling, Guest Paging, Custody and Control of Keys. Cashiering : Types of Accounts,Vouchers,Folios & Ledger, Creation of Accounts, Maintenance of Accounts, Settlement of Accounts Check Out Procedure : Departure Procedure, Mode of Settlement of bills, Potential Check out Problems and solutions, Handling of foreign exchange Guest Cycle : Guest Cycle-Pre Arrival Activities, Activities at the time of Arrival, Activities during stay, Avtivities during Departure and post departure Guest Stay : Guest Room Change, Wake Up Call, Types of Guest Complaints, Handling Guest Complaints Computer Applications in Front Office : Property Management System, PMS Application in Front Office, PMS Interface with stand-alone Sytems, Different Property Management
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Hotel Front Office by Jatashankar R Tewari, Oxford University Press, 1st Edition (2009) 2. Front Office Management by Bhatnagar S.K, Frank Bros & Co, 1st Edition (2002)
25
Course Code:
Course Title:
PRACTICALS OF FRONT OFFICE MANAGEMENT WEIGHTAGE CA ETE (Pr.)

20 80
2.
3.
4.
5.
Handling Reception & Information Services : Registration of Guests, Handling Walk-In Guests, Guest with Reservation, Handling MessagesPre- arrival procedures : Briefing-Preparation of Movement List, Pre - registration of Guest Preparation of Group folder, Documents to be maintained Filling-up of Amenities Voucher, Blocking of Rooms Handling keys to be ready in Key envelops Handling check ins - FIT, GIT and VIP and FFIT : Receiving and Registration of Group, Foreigner Group and Airline Crew Room Assignment to Group, Issuing the Room Keys Completing other information-Wake-up call, Meal timing and venue to be finalized, Rooming of the Group Handling Concierge Services : Procedure for handling and delivery of message to the guests by various ways., Handling Paging services in coordination of Bell Desk, Handling Room Keys, Procedure for placing the Amenities in the rooms of expected arrival Handling Guest Check-out at the Front desk : Standard procedure to handle the check-out of the guests, Settlement and Presentation of Guest Bill, Cash and Credit Mode Handling Express Check-out and Foreign Exchange at the front Desk : Standard procedure to handle the Express Check-out of the guests., Handling Foreign Exchange and preparation foreign currency en cashment certificate Handling Guest Complaints and their follow up : Meaning of Complaints and queries, Types of Complaints, Personnel involved in Handling, Follow Up Procedures Situation Handling : Death in the hotel, Theft in the guest room, Fire in the hotel, Bomb threat IDS Software Training : Guest Check-in and room allocation, Guest messages, Walk-in Check-in, Express Check-in IDS Software Training II : Guest Management, Modify Guest Information, Modify guest stay IDS Software Training III : Bill Settlement, Guest Check out
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Front Office Operation and Management by Sudhir Andrews, Frank Bros & Co, 2nd Edition (2011) 2. 1. Front Office Management by S. K. Bhatnagar, Frank Bros & Co, 3rd Edition (2011)
26
Course Code:
Course Title:
TOURISM CONCEPTS
WEIGHTAGE CA ETE (Th.)

20 80
INTRODUCTION TO TOURISM : Definition & concept of tourism, Historical evolution & development , Significance of tourism, Domestic and International tourism 2. TYPES AND FORMS OF TOURISM : Heritage, Historical, Adventure, Sports, Conference, Convention 3. TOURISM PRODUCT : Meaning and concept, Characteristics of tourism products, Nature of Tourism Product, Types of tourism product 4. TOURIST PRODUCT : Attractions-tourist destinations or places & tourist spots ,Religion based attractions- Hindu, Muslim , Sikh, Buddhist, Jain and Christian, National parks and Wild life sanctuaries, Adventure and Eco tourism destinations, Facilities- hotels, transport- air, rail, road, water 5. IMPACTS OF TOURISM : Economic impacts, Demonstration Effect, Environmental impacts, Sociocultural impacts, Cultural impacts, Political impacts, Measures to regulate tourism impacts 6. TRANSPORT SYSTEMS INDIAN & INTERNATIONAL : Air Transport, Railways, Road Network, Sea & Waterways Inland / Out Bound, Transport as an attraction 7. TRAVEL AGENCIES : History & Development, Types of Travel Agencies, Roles & Function of Travel Agencies, Setting up a Travel Agency, Sources of income for a Travel Agency 8. TOUR OPERATORS : Tour Operator Operations Introduction, Types of tours, Importance of Tourist Guides, Travel formalities and regulations, Itinerary Planning and its Resources 9. TOURISM ORGANIZATIONS & ASSOCIATIONS : WTO, PATA, IATA, Indian Organizations like IATO, TAAI, Need for Tourism Organizations 10. MARKETING FOR TOURISM : Hospitality and Tourism marketing, Different Aspects of Marketing, Marketing Management, Characteristics of marketing, Marketing mix READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Marketing of Hospitality and Tourism Services by Prasanna Kumar, Tata McGraw Hill, 1st Edition (2010) 2. 1. Tourism operations and management by Sunetra Roday, Oxford University Press, 1st Edition (2009)
27
Course Code:
D H M T 2 0 1
Course Title:
ADVANCED FOOD PRODUCTION WEIGHTAGE ETE (Th.) 80
COURSE CONTENTS:
CA 20
Sr. No. 1. 2. 3. 4. 5. 6. 7 8 9 10
Topics Kitchen Management I: Layout & design; Kitchen Planning, Space Allocation, Flow of Work. Kitchen Management II: Purchasing, Selection & Placement of equipments Organization , Hierarchy & Work Flow in Kitchen Stewarding Larder Work I: Introduction; Layout of Larder Area with Various Sections; Equipments Required; Larder Work II: Hierarchy of Larder Staff; Functions & Sections of Larder; Larder Control Systems. World Cuisine: History / Culture , Specialty, Festivals & methods of cooking I Caribbean Italian, Greece. World Cuisine: History / Culture , Specialty, Festivals & methods of cooking II Mexican Australian, Lebanese cuisine Charcuterie I: Types & Preparation of Sausages & Forcemeat Charcuterie II: Ham; Bacon; Gammon; Pate & Galantines. Uses of wines & herbs in cooking: Ideal uses of wine in cooking; Classification of herbs; Ideal uses of herbs in cooking; Modern techniques to be followed up while cooking Kitchen Records And Formats: Different records & registers; Vouchers formats; Tags and color-coding; Requisition Forms; Duty Roster format.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Food Around the World : Margaret 2. The master chef By Jean conil 3. Theory of catering D Fosket,V Cesrani
28
Course Code:
D H M T
Course Title:
PRACTICALS OF ADVANCED FOOD PRODUCTION
COURSE CONTENTS: Sr. No. 1. 2. 3.
CA 20
WEIGHTAGE ETE (Pr.) 80
Topics K ache gosht ki Biryani ; Bondi Raita; Stuffed Paratha; Salad; Lauki Ka Kofta; Gulab Jamun. Makki Ki Roti; Boiled Rice; Dhingri Dulma; Sarson Ka Saag/Aloo Achari; Kadhai Choley ;Kesari Kheer Hara Bhara Kebeb ;Double Decker Paratha; Egg Rice/Jeera Rice; Zafrani Kofta Curry; Methi Matar; Malai Tadka; Dal; Sweet Grapes Raita; Shrikhand Peshawari Naan; Aloo Gobhi Ki Tehari; Murgh/Paneer Haryali; Subji Lachedar; Channa Pindi, Moong Dal Ka Halwa Shami Kebab; Subji; Biryani; Raita; Dum Aloo; Bhojpuri Tandoori Roti; Lauki Ke Kheer. Gutchi Pulao; Nargisi Kofta; Alu La Javab; Banjara Dal, Sheerma!; Chawal Ki Kheer Tandoori Roti, Jeera Pulao, Aloo Mangodi , Dal Lucknowi, Besan Ki Shahi Gatte, Aloo Achari, Orange Ki Kheer Yakhni Pulao; Matter Paneer, Paratha; Lajij Tikka Masala / Paneer Kofta Norjhani, Yellow Dal; Amarti Green Pea Pulao; Rajasthani Lamb Chop/Paneer Khorma; Veg.Kholhapuri, Sindhi Kadi; Naan; Shrikhand Nahari Gosht; Lauki Mussaluni; Kale Moti Ki Biryani, Tandoori Roti; Salad; Sevain Tomato Shorba; Missi Roti; Kashmiri Pulao; Mutton Burani; Dal Maharani; Beans Fogath, Phirni Shami Kebab; Baby Nan; Boiled Rice; Murgh /Paneer Makhani Benarasi Gobhi; Tadka Dal; Veg. Khorma, Carrot Halwa
4.
5. 6. 7. 8. 9.
10. 11. 12.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Food production operations: Parvinder S Bali. 2. Culinary institute of America , The Professional chef. 3. Larder chef : MJ Leto
29
Course Code D
Course Title
WINES, SPIRITS AND LIQUEURS
WEIGHTAGE COURSE CONTENTS: Sr. No. 1. Topics ALCOHOLIC BEVERAGES-I a) Introduction b) Methods of preparing Alcohol 1. Fermentation 2. Distillation ALCOHOLIC BEVERAGES-II a) Classification of Alcoholic beverages 1. Fermented drinks 2. Brewed and Fermented drinks 3. Distilled drinks b) Proof c) Alcoholic Strength WINES-I a) Introduction and definition of Wine. b) Classification of Wine. c) Factor influencing the Character of Wine. WINES-II a) Fortified Wines b) Aromatized Wines c) Types of Fortified wines 1. Sherry 2. Port 3. Maderia 4. Marsala 5. Malaga WINEMAKING PROCESS a) Still Wine (Red wine, White wine, Rose Wine). b) Wine (Champagne) c) Food and Wine. BEER-I a) Introduction b) Ingredients for Beer Production c) Production of beer CA 20 ETE (Th.) 80
2.
3.
4.
5.
6.
30
7.
BEER-II a) Types of beer b) Beer brands c) Storage of Beer SPIRITS-I a) Introduction b) Production of Spirits. Pot still method Patent still method. SPIRITS-II a) Production of : Whiskey Brandy Rum Vodka Gin Tequila LIQUEURS a) Definition and History. b) Production of liqueurs. c) Liqueurs (Their flavor, Colour, Base and origin).
8.
9.
10.
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS: 1. Singaravelavan.R, Food and Beverage service, Oxford university press, 2011. 2. Sharma Anita, Bagchi S.N, Food & beverage service, Aman Publication, New Delhi, 2006. 3. Andrews Sudhir, F & B Service Training Manual, Tata Mc Graw Hill Education Private limited, New Delhi 2010. 4. Lillicrap Denis, John cousins (Food & Beverage service) , Book Power with Hodder Education,2008.
31
Course Code
2 0 4
Course Title
PRACTICALS OF WINES, SPIRITS AND LIQUEURS WEIGHTAGE ETE (Pr.) 80
CA 20 COURSE CONTENTS: Sr. No. 1
2 3
4 5
7 8 9
10 11
Topics IDENTIFICATION OF BAR EQUIPMENTS Familiarization of various bar equipments by showing samples, General Points to be considered while purchasing bar Equipments, Handling and Storage of bar equipments. MISE- EN- PLACE & MISE -EN - SCNE Setting up the bar for optimum effective operations. Bar hygiene practices, Opening and closing the bar. BAR SERVICE PROCEDURE Cover set up in bar, Points to be observed while laying the cover, Cover laying procedure in a bar prior to the guest arrival and during service, Rules to be observed while waiting at the table. BASIC TECHNICAL SKILLS Handling glasses, Carrying Plates, glasses, bottles and other equipments, Using a service salver ALCOHOLIC BEVERAGES Fermented and Distilled, Taking and order for beverages, Compilation of menu with appropriate wine and their service, Set up of table with prepared menu with wine. ALCOHOLIC BEVERAGES AND THEIR SERVICE Service of Wine (Red, white, Sparkling, Aromatized, Fortified, Still wines etc), Service of Beer (Draught and bottled beer), Important points for Wine and Beer service. SERVICE OF BEVERAGES-I Service of Whiskey, Service of Rum, Service of Gin SERVICE OF BEVERAGES-II Service of Vodka, Service of Tequila, Service of Brandy, Service of liqueurs FOOD AND WINE COMBINATION. Beverage serving techniques correctly, safely and without spillage, Assisting customers in selection of food and wine combination, Menu evaluation (Pricing of the menu both a la carte and table d hote). BAR OPERATIONS Bar design, Parts of bar (Front bar, back bar and under bar), Shapes of bar, Steps involved in bar operations. SITUATION HANDLING Spillage of Beverages in bar, Wrong/Delay in orders, Returned beverages, Drunken guest.
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS: 1. Singaravelavan.R, Food and Beverage service, Oxford university press, 2011. 2. Andrews Sudhir, F & B Service Training Manual, Tata Mc Graw Hill Education Private limited, New Delhi 2010. 3. Dhawan Vijay (Food& beverage service) Frank Bros. publication Ltd, 2007. New Delhi. 4. Lillicrap Denis, John cousins (Food & Beverage service) , Book Power with Hodder Education,2008.
32
Course Code:
D H M T
Course Title:
TRAVEL AGENCY AND TOUR OPERATIONS
COURSE CONTENTS: Sr. No. 1 Topics
CA 20
4 5 6 7
Introduction to travel and tourism : Concept of travel and tourism, Nature and features of tourism as an industry, Travel Trade-A historical perspective, Travel agency- Linkages Travel agency & tour operator : Travel Agent & Tour Operator, Types of Travel Agencies & Tour operators, Sources of income for a Travel Agency, Functions of Travel Agency and Tour Operations Organisational structure and approvals : Organisation Structure of a Travel/Tour Company, Rules prescribed by DoT for the approval of Travel Agencies, Rules for recognition of Tour Operators by Ministry of Tourism of Govt. of India, IATA approval Rules and Conditions for Travel Agency/Tour Operator Tour packaging management : Types of Package tour, Components and Significance of Standard Package Tour, Tour design Process, Procedure for effective itinerary Designing Tour costing and pricing : Tour Cost, Components of Tour Cost, Factors affecting tour cost, Costing a Tour Package Introduction to airline ticketing : History of Air Travel, Private Sector Airlines in India, The Five Air Freedoms, IATA Traffic Conference Areas Travel agency marketing : Tourism marketing and unique features of travel agency marketing, Tour Marketing Plan, Tour Market Segmentation, Tour M.
READINGS: SELF LEARNING MATERIAL
33
Course Code:
D H
Course Title:
HOTEL ENGINEERING WEIGHTAGE ETE (Th.) 80
COURSE CONTENTS: Sr. No. 1
CA 20
Topics
3 4
5 6 7 8
Engineering Systems and Maintenance Management in Hospitality Industry : Introduction, Engineering Systems in Hospitality Industry, Contract Maintenance, Elements of Maintenance Programmes, Role and Importance of Maintenance Department, Tendering Practice, Types of Maintenance procedures in hospitality Industry Electrical Systems- basics of Motion, Electricity and electrical machines. Basic Electrical wiring, safety and Electrical tariff : Introduction, Motion,Force, Work and Power, Electricity and Fundamentals of electric Circuit, Principles of generation of electricity, Fundamentals of AC and DC system of electricity, Conductors and Insulators, Basic Components of Electrical Wiring-wires, cables, switches and fuses, Wiring in hotels-Distribution Systems and Laying methods, Conversion of AC to DC supply, Electric Tariff and Energy Bill Basics of Heat, Fuel and heat transfer : Introduction, Temperature and Heat, Heat transfer-Different Modes and Comparison, Fuels and Combustion, Stoves and Burners-Types and Precautions for use, Electrical Ovens and Electricity as fuel, Gas Bank, Solar Cooker Water Distribution System, Hardness of Water and its removal : Introduction, Cold Water -Supply, Storage and Distribution, Hot Water Generation and Distribution, Piping Materials for conveying water, Fittings in Water Distribution Line, Hardness of water-Different types, Causes and effects, Removal of hardness and Water softening, Water and Cooking Refrigeration System : Introduction, Principles and Methods of Refrigeration, Refrigeration Cycles and System, Types of Refrigerating units in hotel Industry Ventilation and Air Conditioning : Introduction, Conditions of Comfort and Ventilation System, Ventilation Air Quantity, Schemes of Ventilation System, Ventilation of Kitchen, Toilet and Laundry, Principles of Air Conditioning, Types of air conditioning plants Sanitation, Waste Disposal and Pollution : Introduction, Sanitation and Sanitary System, Treatment and Disposal of Sewage, Solid Waste and its Disposal, Regulations and Norms for Solid Waste Management, Pollution Control Board and Pollution Norms Fire -Prevention and Control : Introduction, Elements of Fire and Fire Pyramid, Classes of Fire, Fire Protection and Extinguishers, Fire Prevention, Active and Passive Fire Protection, Care and Maintenance of Fire Control Equipment, Regulatory Safety and Security : Introduction, Safety in hotels and its management, Fire Safety, Safety Issues in Hotels, Security in hotels and its management Miscellaneous Utility Systems : Introduction, Audio-Visual Equipment in a hotel, Public Address System and Internal Communication, Care and Maintenance of AudioVisual Equipment, Computer System and Data Communication, Sensors and Detectors
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS: 1. Hotel Engineering by Ghosal Sujit, Oxford University Press, 1st Edition (2011) 2. Text Book of Hotel Maintenance by Goyal N.C & Arora K.C, Sterling Publishers, 2nd Edition (2009)
34
Course Code:
D M G T 1 0 1
Course Title:
PRINCIPLES AND PRACTICES OF MANAGEMENT WEIGHTAGE CA ETE (Th.) 20 80 Topics
COURSE CONTENTS: Sr. No. 1.
Management: Definition, nature, purpose and scope of management, Skills and roles of a Manager, functions, principles; Evolution of Management Thought, Scientific Management. Planning: Types of plans, planning process, Characteristics of planning, Traditional objective setting, Strategic Management, premising and forecasting. Decision-Making: Process, Simons model of decision making, creative problem solving, group decision making. Management by Objectives: Management by exception; Styles of management: (American, Japanese and Indian), McKinseys 7-S Approach, Self Management. Organizing: Organizational design and structure, Coordination, differentiation and integration. Span of management, centralization and de-centralization Delegation, Authority & power concept & distinction, Line and staff organizations. Coordination: Concepts, issues and techniques. Staffing: Human Resource Management and Selection, Performance appraisal and Career strategy, Managing Change. Leading: Human Factors and Motivation, Leadership, Communication, Teams and Team Work. Controlling: Concept, planning-control relationship, process of control, Types of Control, Control Techniques.
2. 3. 4. 5. 6.
7. 8. 9.
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS:
1. Robbins,S.P.and Mary Coulter, Management, Prentice Hall India, New Delhi, 2007. 2. Stoner, Freeman and Gilbert, Management, Prentice Hall India, New Delhi, 2007 3. 2.Koontz, Harold and Weihrich,Heinz, Essentials of Management, Tata McGraw Hill, New Delhi, 2007
35
Course Code:
BAKERY AND PATISSERIE
COURSE CONTENTS: Sr. No. 1. 2. 3. 4. 5. 6. 7 8 9 10 Topics
CA 20
Introduction to Bakery I: Role of Baker, Importance of Sanitation in Baking, Equipments & tools used in bakery; Introduction to Bakery II: Ingredients used in bakery, Art of baking Bread Making I: Bread Ingredients, Type of Flour used, Methods of making bread Bread Making II: Bread fault & remedies, Baking temperature & its importance. Cake making I: Cake Ingredients & its functions;, Methods of making Cake Cake making II: Icing & its Types, Cake Decoration. Frozen Dessert I: Types & definition , Sorbet, ice cream , Handling & storage Frozen Dessert II: Types & definition, Custard, pudding, mousse& souffl, Handling & storage Chocolate: History of Chocolate; Source of the chocolate; Types of Chocolate; Tempering of chocolate; Manufacturing & processing of Chocolate. Cookies: Origin of cookies; Types of cookies; Preparation of cookies.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. 2. 3. 4. 5. Food Production Operations : Parvinder S Bali. Basics of Baking : Sandeep Malik. Culinary institute of America : Professional Chef. The master chef By Jean coni.l Theory of catering D Fosket,V Cesran.
36
Course Code:
D H M T
2 0
Course Title:
PRACTICALS OF BAKERY AND PATISSERIE WEIGHTAGE CA ETE (Pr.) 20 80
COURSE CONTENTS: Sr. No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Topics Sauce au citron; Sauce au chocolate; Sauce au caramel; Sauce mousseline; Sauce melba Soft Batter Cookies; Brownies; Vanilla Wafers; Ratafia Biscuits; Palmers. Pav Rolls; Burger Buns; Dinner & Bread Rolls; Bridge Rolls; Brioche Veg Patties; Cheese Straws; Cream Rolls; Croissants; Fruit Buns Vanilla Pie Pastry; Fruit Cream Pie Pastries; Fresh Lemon Pie; Apple Pie; Swiss Rolls Fruit Cake; Vanilla Sponge Cake; Black Forest; Chocolate Cake; Genoese Sponge. White Butter Cream; Butterscotch Icing; Marsh Mallow Icing; Royal Icing; Butter Cream Icing. Butter Cookies; Jam Cookies; Coconut Cookies; Tri Color Cookies. Muffins; Pineapple Gateaux; Chocolate Pastry. Custards; Swiss Roll; Cream Rolls; Jam Roll. Granita; Coulis; Crepes Suzette; Souffls.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Food production operations: Parvinder S Bali. 2. Culinary institute of America , The Professional chef.
37
Course Code
M T
0 9
Course Title
SPECIALIZED FOOD AND BEVERAGE SERVICE WEIGHTAGE CA ETE (Th.) 20 80
COURSE CONTENTS: Sr. No. 1 2 3
4 5 6 7 8 9 10
Topics Components of Cocktail : Modifier, Flavouring, Colouring, Sweetening ingredients, Garnish, Base Methods of making cocktails: Building, Stirring,Shaking, Blending, Layering. COCKTAILS AND MOCKTAILS : a) Equipments and tools required for making cocktails. b) Glassware and mixed drinks. c) Classic cocktail recipes. d) Mocktails or Non- Alcoholic Mixed drinks, Equipments and tools required for making cocktails. Glassware and mixed drinks, Classic cocktail recipes, Mocktails or Non- Alcoholic Mixed drinks ROOM SERVICE-1 : Location and equipments required for room service, Room service procedure ROOM SERVICE-2 : In-room facilities, Hygiene and attractive presentation of food, Portion size GUERIDON SERVICE-1 : History and Introduction of Gueridon, Types of trolley, Mise-enplace for Gueridon service GUERIDON SERVICE-2 : Dishes prepared on the trolley., Advantages and disadvantages of Gueridon BANQUET : History of banquet, Types of banquet FUNCTION CATERING: Organization of Banquet department, Booking procedure, Duties and responsibilities, Banquet menus PREPARING THE RESTAURANT-BEFORE AND AFTER SERVICE : Points to be observed while laying the cover. Cover laying procedure in a restaurant prior to guests. Cover laying procedure during service
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS: 1. Food and Beverage service by R.Singaravelavan, Oxford University Press, 1st Edition (2011) 2. Food and Beverage Service by S.N.Bagchi & Anita Sharma, Aman Pblications, New Delhi, 3rd Edition (2010) 3. Food and Beverage Service by John Cousins, Dennis Lillicrap, BookPower, 8th Edition (2010)
38
Course Code
Course Title
PRACTICALS OF SPECIALIZED FOOD AND BEVERAGE SERVICE
CA 20 COURSE CONTENTS: Sr. No. 1 Topics
WEIGHTAGE ETE (Pr.) 80
2 3
4 5
7 8
10
IDENTIFICATION OF BAR EQUIPMENTS Familiarization of various bar equipments by showing samples, General Points to be considered while purchasing bar Equipments. Handling and Storage of bar equipments. MISE- EN- PLACE & MISE- EN- SCNE Setting up the bar for optimum effective operations. Bar hygiene practices, Opening and closing the bar. BAR SERVICE PROCEDURE Cover set-up in bar, Points to be observed while laying the cover, Cover laying procedure in a bar prior to the guest arrival and during service, Rules to be observed while waiting at the table. BASIC TECHNICAL SKILLS Handling glasses, Carrying Plates, glasses, bottles and other equipments, Using a service salver MOCK TAILS Preparation and presentation of ten different flavored mock tails, GarnishesDifferent types of garnishes (apple, lemon, Pineapple, Orange, and Mint etc), Equipments and tools required for making cocktails. COCKTAILS Methods of making cocktails, Equipments and tools required for making cocktails. Preparation and presentation of following cocktails: a. Five vodka based cocktails. b. Five whiskey based cocktails. c. Five rum based cocktails. d. Five gin based cocktails. e. Five brandy based cocktails. BANQUETS Service during Formal function, Service during Informal function, Function Equipments, Function menus. BANQUETS Table plans, Round table arrangements (Banquet style), Crescent Round, Classroom style, Conference or Boardroom style, Theatre auditorium style, U-shape or Opened End, Star or starfish, Hollow square or Open conference. FOOD AND WINE COMBINATION Beverage serving techniques correctly, safely and without spillage, Assisting customers in selection of food and wine combination, Menu evaluation Pricing of the menu both a la carte and table d hote. GUERIDON SERVICE Gueridon service of various dishes and covers - (Should include, Starter, Entre or relve or rti, Salad, Entremets), Carving - basic carving techniques, Demo carving Techniques, Equipments used.
39
11
ROOM SERVICE TRAY & TROLLEY LAY UP & SERVICES Room service amenities setup in rooms, Functional & Floor layout for room service, Room service pantry & setting up of room service trolley.
READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS: 1. Singaravelavan.R, Food and Beverage service, Oxford university press, 2011. 2. Food and Beverage Service by S.N.Bagchi & Anita Sharma, Aman Pblications, New Delhi, 3rd Edition (2010) 3. Food and Beverage Service by John Cousins, Dennis Lillicrap, BookPower, 8th Edition (2010)
40
Course Code:
Course Title:
ACCOMODATION MANAGEMENT
COURSE CONTENTS:
CA 20
Sr. No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Topics Supervision in Housekeeping area : Checklists for Inspection, Room Inspection and procedure, Less attended areas / Back of the House, Importance of Inspection Ancillary operations : Key Handling, Special Services - baby sitting, freshen up service, Valet service, second service., Rules on the Guest Floor Unusual occurrences. : Security aspects in hotel industry, Precautions during Unusual occurrences, Thumb rules and staff training, Safety aspects in hotel industry Managing inventory : Importance of Inventory Control, Linen Inventory System, Equipment Inventory System, Inventory an introduction Maintaining par level : Uniform, guest loan items, machines equipments, cleaning supplies & guest supplies, Indenting from stores., Par levels of linen-meaning and thumb rules Emerging trends in housekeeping: Recycling of linen, water, food waste, Outsourcing in Housekeeping. Information technology in housekeeping, Ecological activities in housekeeping. Colour an introduction : Characteristics & Importance of Color Wheel, Classification of Colors, Selection of colors, Color Wheel an introduction Colour schemes : Selecting colors for theme decorations, theme interiors, Importance of color schemes, Types of color Schemes Budget and budgetary control : Importance of Budgeting, Types of Budget., Method for the preparation of a Budget, Budget an introduction Purchasing systems and Methods : Purchasing Systems in hotels, Methods used for purchasing in hotels, Forms and formats used, Recycle and non-recycled inventory
ADDITIONAL READINGS: 1. Hotel Housekeeping Operation & Management by G. Raghubalan and Smrite Raghubalan, Oxford University Press, 2nd Edition (2010) 2. Hotel, Hostel and Hospital Housekeeping by John.C.Brahnson, ELBS, 2nd Edition (2009)
41
Course Code:
D H M T
Course Title:
PRACTICALS OF ACCOMODATION MANAGEMENT
COURSE CONTENTS:
WEIGHTAGE CA ETE (Pr.) 20 80
Sr. No. 1.
Topics Inspection checklist : Less attended area/ dirty dozen, Room inspection and procedure, Public area inspection checklists, Types of inspection checklistDemonstration of lighting fixtures : Lighting and fixture used in hotels, Types of lighting, Selection of lighting and fixtures, Identification of lighting Bathroom Cleaning procedure in hotel guest rooms : Standard operating procedure, supplies and amenities, equipments and material required, precautions Bed-making procedure : Standard operating procedure, Material required, Precautions, Turn down service Colour schemes used in hotels : Brief about the color scheme and color, combination used in hotel interiors and exteriors, color combination, selection of colors Indenting procedure and formats used : Recycled inventory, Non-recycled inventory, Forms and formats used, Flow chart and process Brass ware and silverware cleaning: Standard operating procedure, Precautions, Equipments and material required, Briefing about brasso and Silvo cleaning. Guest room cleaning : Standard operating procedure, Equipments and material required, Precautions, Vacuuming cleaning Vacuuming cleaning : Demonstration of Vacuum cleaners/Hoovers, Demonstration of different parts or attachment, Standard operating procedure, Precautions Flower arrangement practical : Tools and accessories, standard operating procedure, types of flower base, Types of flowers used in hotels Carpets shampooing : Standard operating procedure, Equipments and material required, precautions, Developing schedule
2.
3.
4.
5.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Hotel Housekeeping Operation & Management by G. Raghubalan and Smrite Raghubalan,
Oxford University Press, 2nd Edition (2010) 2. Hotel, Hostel and Hospital Housekeeping by John.C.Brahnson, ELBS, 2nd Edition (2009) 3. Hotel Housekeeping Manual by Sudhir Andrews, Mc graw Hill, 3rd Edition (2009) 4. Organization of Housekeeping Management by R.K. Singh, Aman Pblications, New Delhi, 2nd Edition (2009)
42
Course Code:
H M T
Course Title:
MARKETING CONCEPTS AND STRATEGIES IN TOURISM AND HOSPITALITY WEIGHTAGE CA ETE (Th.) 20 80
COURSE CONTENTS:
Sr. No. 1.
2.
3. 4. 5. 6.
7.
8.
9.
10.
Topics Introduction to Marketing : Introduction to Market and Marketing, Marketing vs Selling, Different Aspects of Marketing, Marketing Management, Marketing Philosophies/Marketing Concept Introduction to Hospitality and Tourism marketing : Meaning and Definition of Service, Development stages of Services Marketing, Hospitality Marketing and its importance, Characteristics of Service Marketing, Types of Marketing in Services Marketing, Strategies to manage Hospitality Service Businesses, 7 P's of service marketing, Hospitality marketing mix Product/Service Mix : Meaning and Definition, Components of hospitality products, Product Strategies, Product life cycle, New service development Process Price Mix : Meaning of Price and Pricing, Hospitality pricing objectives, Factors influencing the price decisions of services, Yield Management-A strategy for increasing profits Place Mix : Meaning and Definition of Place Mix, Place strategies, Channels of distribution, Franchising in services, Online marketing strategies-Trends Promotion Mix,People Mix,Process Mix and Physical Evidence Mix : Promotion Mix: Meaning and Definition of Promotion, Objectives of Promotion, Marketing Communication, Setting the promotion mix, People Mix: Meaning, Internal marketing, Customer as an element of people mix, Process Mix: Meaning, Managing the perceived service quality, Value chain analysis, Physical Evidence Mix: Meaning, Corporate Image, Corporate identity, Hospitality presentation Mix. Market Segmentation : Meaning and Definition of Market Segmentation, Differentiation, Segmentation Strategy, STP-Strategy Steps, Basis for segmenting consumer markets, Hospitality Market Segmentation Marketing Research: Definition and Meaning of Marketing Research, Objectives of Marketing Research, Scope of Marketing Research, Area of marketing research, The Marketing Information System, Steps in Marketing Research Procedure, Methods of Marketing Research, Types of Marketing Research and Significance of Marketing Research in Hospitality and Tourism. Consumer behaviour in Hotel Industry : Meaning and Definition of Consumer Behaviour, Concept of Consumer Behaviour, Factors influencing Consumer Behaviour, Maslow needs theory and consumer behaviour, Consumer Buying Behaviour, Organizational Buying Behaviour Marketing Environment : Meaning and definition of marketing environment, Types of Marketing Environment, Marketing Environmental Scanning Process, Environmental Research-Swot Analysis
43
ADDITIONAL READINGS:
1. Marketing of Hospitality and Tourism Services by Prasanna Kumar, Tata McGraw Hill, 1st Edition (2010) 2. Marketing for Hospitality and Tourism by Kotler Philip, Pearson, 5th Edition (2008)
44
Course Code:
D H M
Course Title:
FOOD AND BEVERAGE MANAGEMENT
COURSE CONTENTS: Sr. No. 1. 2. 3.
WEIGHTAGE CA ETE (Th.) 20 80
4. 5. 6. 7. 8. 9. 10.
Topics INTRODUCTION TO F&B MANAGEMENT-1 Structure and Scope of catering industry, Future of catering industry. INTRODUCTION TO F&B MANAGEMENT-2 Classification of food service, Scope of Catering Industry INTRODUCTION TO F&B MANAGEMENT-3 Growth and future of Food and beverage industry, Changing trends in modern food and beverage department, Emerging trends in Food and beverage industry FOOD AND BEVERAGE CONTROL-1 Planning and budgeting, Types of budgets FOOD AND BEVERAGE CONTROL-2 Types of control, Food cost, Calculation of daily beverage cost HUMAN RESOURCE DEVELOPMENT IN F&B-1Recruitment and Selection, Sources of recruitment HUMAN RESOURCE DEVELOPMENT IN F&B-2 Training in Food and Beverage, Performance appraisal, Compensation and benefits FACILITY PLANNING AND DESIGN IN FOOD AND BEVERAGE-1 Planning process, Preliminary preparation FACILITY PLANNING AND DESIGN IN FOOD AND BEVERAGE-2 Design development, Space relationship MENU PLANNING-1 Aspects of menu planning, Factors to be considered while planning menu
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Bobby George, Food and beverage service and Management, JSaico publication house, 2009. 2. Andrew Sudhir, Textbook of Food and Beverage Management, Tata McGraw Hill Education Private Limited, New Delhi. Third reprint-2009. 3. Bagchi.S.N, Sharma Anita, Text Book of Food & Beverage Service, Aman Publications, New Delhi, Third Edition-2006. 4. Lillicrap Denis, John cousins (Food & Beverage service), Book Power with Hodder Education, 2008.
45
Course Code:
D H M T 3 0 2
Course Title:
BUSINESS TOURISM AND EVENT MANAGEMENT

COURSE CONTENTS:
Sr. No. 1. 2. 3.
Topics Introduction to Event Management: Historical Perspective, As per the size of events, Type of events, The Event team Concept and Design: Developing the concept, Designing the event, Logistics and feasibility, The SWOT analysis Legal compliances: Stake holders and official bodies, Contracts, process of event marketing, Sponsorship, promotion, Image/branding, advertising Financial management of an event The budget, break event point,, Cash flow analysis, profit and lost statement, Financial control systems, risk management, Emergency repose plans, planning an events Developing a mission/purpose statement Establish Objectives, Preparation of an event proposal, Use of Protocol, Use of planning tools SPECIAL EVENTS, RESEARCH & PLANNING Types and category, Sports, Rallies, Wedding EVENT COMMUNICATION & PRESENTATION SKILLS Written communications, (Official, demi-official, Invoice, tender, proposal). Verbal communications Religious and cultural protocol Protocol for sporting ceremonies, Staging an event, Choosing the event side, Developing the theme, conducting rehearsals, providing services, arranging/catering, Organization for event Staffing developing organization chart, Preparing job description, Recruitment and selection Drawing up rosters, training and briefing staff, Managing legal requirements, preparing staffing plans, Developing recognition strategies, managing volunteers Managing temporary and diverse teams Group development, Improving communication, time management, Planning and managing meetings, Operations logistics and policies, Procedures and performance standards,. Safety and security Incident reporting, Crowd management and evacuation, The crowd management plan, Major risks, emergency planning, implementing emergency procedures control and evaluation
4.
5. 7.
8.
9.
10.
11.
READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS:
1. Lynn Van Der Wagen, Brenda R. Carlos, Event Management, Pearson Education, New Delhi: 2004 2. Davidson R., Business Travel. Pitman Publishing: London: 1994
46
Course Code:
D H M T 3 0 3
Course Title:
FACILITY PLANNING AND MANAGEMENT

COURSE CONTENTS:
Sr. No. 1.
Topics Facility planning : The systematic layout planning pattern , flow process and flow diagram, guiding factors for space of guest room/ public facilities, hotel administration, internal road, Architectural consideration, carpet area, plinth area , super built area, reading of blue prints, Approximate cost of construction estimation, Approximate operating areas in budget type/5 star type hotel , approximate other operating areas per guest room, Approximate requirement and estimation of water/electrical load gas, ventilation Hotel design : Design considerations, Attractive appearance, efficient plan, Good location, suitable material, Good workmanship, sound financing, Competent management Kitchen layout and design : Principles of kitchen layout and design, Areas of the various kitchens with recommended dimension, Factors that affect kitchen design, placement of equipment, Flow of work , space allocation , layout of commercial kitchen (types, drawing layout of a commercial kitchen) budgeting for kitchen equipment Kitchen equipment : Kitchen equipment, manufacturers and selection, Equipment requirement for commercial kitchen heating - gas/electrical cooling (for various catering establishment), Developing specification for various kitchen equipments, Planning of various support services (pot wash, wet grinding, chef room, larder, store & other staff facilities) Kitchen stewarding layout and design : Importance of kitchen stewarding, Kitchen stewarding department layout and design, Co ordination between stewarding and kitchen, Equipment found in kitchen stewarding department Star classification of hotels : Facilities provided in the hotels, Intangibility of services, Classification criteria, Types of hotels Restaurant and Hotel Room Design : Layout of restaurants, Layouts of rooms, Types of rooms, Planning for work space space for other equipments Stores-layout and design : Types of stores, Stores layout and planning (dry, cold and bar), Various equipment of the stores, Work flow in stores Car parking : Lay out of the car parking area, Factors affecting the layout of the car park area, Importance of a good layout and planning for the car parking, Flow of traffic from the car park Energy conservation : Necessity of energy conservations, Importance from hotel point of view, Methods of conserving energy in different area of operation a hotel, Barriers in energy conservation.
2. 3.
4.
5.
6. 7. 8. 9. 10.
1. Hotel facility planning by Tarun Bansal, Oxford University Press, India, 1st Edition (2010) 2. Hotel facility planning by Jagmohan negi, Kanishka Publisher:New Delhi., 1st Edition (2008)
47
Course Code:
Course Title:
COMMUNICATION SKILLS-II
COURSE CONTENTS:
Sr. No. 1
Topics Speaking Skills-- to enhance the fluency/ efficiency and confidence of using a foreign language
Conversation building followed by Dialogue writing based on formal / official situations, informal and regularly occurring situations.
Telephone skills-- [ how to handle telephone calls, telephone etiquettes, making phone calls, taking incoming calls ] Reading Skills ---to enhance independent reading, comprehension and quick reading of any given texts & aesthetic appreciation Poems--- Stopping by the Woods on a Snowy Evening & Ozymandias Writing Skills --to reinforce the grammatical structures and to enhance formally structured effective official writing
Grammar Tenses: Present tenses [simple & continuous ] Past tenses [ simple/continuous/ used to would to ] Present Perfect and Past Perfect [ simple/ continuous] Future [ plans/ intentions/ predictions/ going to/ will present simple/ be/ about to / future continuous/ Future Perfect ] Parts of Speech common errors in English Use of Capitals and Basic Punctuations-- [ comma, full stop, colon, semi colon, hyphen , inverted commas, apostrophe].
Writing Skills --to reinforce the grammatical structures and to enhance formally structured effective official writing
Basics of official correspondence-- principles of writing general and official correspondence Format of Basic Formal letter-- placing order, cancellation, enquiry Guidelines for writing & Planning effective Business letters Kinds Of Business Letters-- Specimens + Exercises
48
Course Code:
D H M T
0 4
Course Title:
FOOD SCIENCE AND NUTRITION

COURSE CONTENTS:
Sr. No. 1.
Topics Introduction to food science : Introduction to Food Science & Its Importance; -Definition & Scope of Food ; Science, Inter-relationship with Food Chemistry, Food Microbiology & Food Processing., Food Science Concepts, Use of Disinfectants, Sterilization & Pasteurization of Food & Food Handling Equipment related to the Catering industry Emulsions and colloids : Emulsions -Theory of Emulsification, Types of Emulsions & Emulsifying Agents, Role of Emulsifying Agents in Food Emulsions, Colloidal System,Application of Colloidal Systems in Food preparation Food Processing : Definition, need, importance, Methods of food processing, Advantages of food processing, Disadvantages of food processing Effect of processing: Effect of processing on nutrients, Effect of processing on microbes, Effect of processing on flavour and colour, Effect of Heat, Alkali and Acid on Food Constituents. Browning : Types of Browning Reactions, Role of Browning in Food Preparation, Detrimental Effects of Browning, Prevention of browning Introduction to nutrition science : Introduction to Nutrition & Nutrients Definition of the Terms Nutrition, Nutrients & Health., Relation of food and health, Food and its functions, Classification of Nutrients Protein , Carbohydrates : Protein: Classification, sources, Protein: Function and deficiency, Carbohydrates: Sources, and classification, Carbohydrates: Function & deficiency Fats & oils, Vitamins : Fats & oils: classification, sources, deficiency disorders, B complex vitamins: source, function, deficiency, prevention, Vitamin C: source, function, deficiency, prevention, Fat Soluble Vitamins:source, function, deficiency, prevention Minerals, water : Water: need, function, deficiency, prevention, Minerals: Classification, sources, Minerals: Functions, Minerals: Deficiency and prevention RDA, Balanced diet : Concept of organic food, live foods, health foods in balanced diet, RDA for various nutrients- age, gender, physiological stage, Balanced diet: definition, need, importance, Food pyramid
2.
3. 4. 5. 6.
7. 8.
9. 10.
1. Food Science and Nutrition by Rodey Sunetra, Oxford University Press, 2nd Edition (2012) 2. Food facts & principles by N. Shakuntala Manay & M Shadakshara Swamy, New Age international Ltd., 2nd Edition (2001). 3. Nutrition Science by B. Sri Lakshmi, New Age international Ltd., 2nd Edition.
49
Course Code: D H M T 3
0 5
Course Title:
SUSTAINABLE TOURISM PLANNING AND DEVELOPMENT

COURSE CONTENTS:
Sr. No. 1. 2.
Topics Introduction to tourism : The nature of tourism, Importance of tourism business, Tourism re defined, Impacts of tourism Need for sustainable tourism development : Basis of sustainable tourism development, Need for sustainable tourism development, Concept of sustainable tourism development, Definition and principles Emerging concepts of tourism : Mass tourism, Environmental problems, Tourism carrying capacity, Alternative and eco tourism Tourism development and trends : Tourism development and trends worldwide, Tourism in India, Tourism development in Southern and Western regions of India, Tourism development in Eastern, Central and Northern regions of India Sustainable tourism planning and development : Present scenario, Sustainable tourism development in India, Guidelines for sustainable strategy in tourism, The Himalayan scenario Influencing factors for tourists : Types of tours, Tourists length of stay, Frequency of visit, Motivations behind the tour Synergistic relationship among stakeholders : Tourism and environment, Tourism and community, Impacts of tourism, Introduction to synergistic relationships Key issues for sustainable tourism development : Sustainable tourism development for alleviation of poverty, Considerations in the sustainable tourism development, Problems in tourism development on sustainable basis, Principles of sustainable tourism development Tourist profile : Profile of foreign tourists, Profile of domestic tourists, Gender wise and age wise classification of tourists, Educational level and occupation of tourists Sustainable tourism development in the Himalaya : Carrying capacity assessment of kullu manali, Rural tourism in seraj valley, Himachal Pradesh, Tourism at pong dam wetland, Role of NGOs in sangla valley sustainable development
3. 4.
5. 6. 7. 8.
9. 10.
1. Sustainable tourism development by Bansal S P, Indian Publications, Ambala Cantt., 1st Edition (2007) 2. Tourism operations and management by Roday Sunetra, Oxford University Press, 1st Edition (2009)
50
Course Code:
ETHICAL LEGAL AND REGULATORY ASPECTS OF TOURISM AND HOSPITALITY BUSINESS

COURSE CONTENTS:
Sr. No. 1. 2.
Topics Ethics and its principles : Principles and practices in business ethics,, Business compulsions, Motivation and ethical parameters, Role of ethics in the tourism industry Need for laws and regulations in the tourism industry : Introduction to the tourism industry, Components of the tourism industry, Need of laws in the tourism industry, Impact and importance of laws in the tourism industry Permits and formalities : Passport and its types, Visa and its types, Procedure to apply for passport, Visa regulations in different countries Special permits to restricted areas for foreign tourist in India : Restricted areas in India for foreign tourists and related authorities at these places to obtain permits, Permits related to various monasteries, Permits related to wildlife areas, Law designed for adventure tour operation Other acts related to tourism industry : Shops and establishment act, Laws related to visa extention, Foreigners act, Environment protection act Laws relating to travels agencies : Laws regarding the establishment of a travel agency, Permissions and approval required to the establishment of a travel agency, Responsibilities of a travel agency towards its customer, Types of travel agents Laws relating to tour operators : Importance of laws to the tour operator company, Laws regarding the establishment of a tour operator, Laws related to the sales and promotion of a tour package, Laws regarding the failure to provide the services to the travellers Laws relating to airline industry : Embarkation procedures, Disembarkation procedure, Rules and regulations regarding luggage, Custom and immigration procedure Laws relating to surface transport : Importance of laws to the surface transport industry, Laws regarding to the establishment of surface transport company, Responsibilities of a car rental company, Responsibilities of the customar Laws governing hotel - guest relationship : Law of tenancy, Right to receive or refuse accommodation to a guest, Guests right to privacy, Duty to protect guest
3. 4.
5. 6.
7.
8. 9.
10.
1. Ethical, legal and regulatory aspects of tourism business by Malik, S.S, Kalyani publishers, 1st Edition (1997) 2. Legal aspects for hospitality and travel-tourism Industry by Bansal Atul, S Chand & Company Ltd., New Delhi., 1st Edition (2008)
51
Course Code:
D M G T 2 0 8 Course Title:
HUMAN RESOURCE MANAGEMENT WEIGHTAGE CA ETE (Th.) 20 80
COURSE CONTENTS: Sr. No. Topics 1. Human Resource Management: Evolution, Functions, HRM Policies & Principles, System Approach To Human Resource Management; HR Relationship with other Departments; e-HRM, Human capital Management, Environment of HRM- Internal & external forces affecting the HR function. Global HRM 2. Strategic Human Resource Management: HRM & Its Role In Creating Competitive Advantage; Creating Strategic HRM System. 3. Job Analysis, Job Enrichment And Job Enlargement: Methods For Collecting Job Analysis Information, Human Resource Planning- Process, Affecting Factors & Its Link With Strategic Planning Human Resource Information System. 4. Recruitment & Selection Process: Planning And Forecasting, Effective Recruiting, Internal And External Sources Of Candidates, Recruiting A Diverse Workforce, Employee Testing And Selection Induction And Placement: Yhe Challenges 5. Training And Development: T&D Process, Methods Of Employee Training, Methods Of Executive Development, Evaluating The Training Effort. 6. Performance Management: Components Of Performance Management, Performance Appraisal Methods, Potential Appraisal, Performance Counselling, Common Rating Errors, Creating The Total Performance Management Process. 7. HRD: Need And Scope, HRD Climate, HRD Practices In Indian Organizations, Quality Of Work Life, Employee Empowerment, Career Planning, Knowledge Management, Mentoring & Reverse Mentoring. 8. Compensation Management: Establishing Pay Plans And Rates, Job Evaluation , Pricing Managerial And Professional Jobs, Competency-Based Pay, Variable Pay Plans, Fringe Benefits. 9. Industrial Relations: Industrial Relations & Trade Unions, Dispute Resolution & Grievance Management,; Discipline & Disciplinary Action, Employee Empowerment. 10. Health & Safety Management: Management role in safety, causes and preventions of accident, Workplace Health Hazards: problems and remedies READINGS: SELF LEARNING MATERIAL. ADDITIONAL READINGS: 1. Dessler, G. Varkkey, B.(2009), 11th . ed, Human Resource Management, Pearson Prentice Hall. 2. Ivancevich, J.M. Human Resource Management, Tata Mc Graw Hill. 3. Rao, P.S,(2008). Essentials of Human Resource Management and industrial relations, Text, Cases and Games.
52
Course Code:
D H M T
Course Title:
MEETINGS,INCENTIVES,CONVENTIONS AND EXHIBITIONS

COURSE CONTENTS:
Sr. No. 1. 2.
3. 4. 5. 6. 7.
8. 9.
10.
Topics Introduction to Event Management : Event Management meaning and unique characteristics, Size of Events, Types of Events, Event Team, Code of Ethics MICE : Introduction of Meetings, Incentives, Conference/Conventions and exhibitions, Meeting, Exhibition, Event and Convention Organizers and Sponsors, Meetings and Convention venues, Retreat facilities Exhibitions : Organization of the Exhibition, Exhibition planning, Exhibition design principles, Special Event Management Development and planning process : Planning tools for a special event, Preparing for the special event, The special event Budget, Breakdown of the special budget Food and Beverage : Catered Events, Style of service, Menu, Food Consumption patterns, Food and Beverage Attrition, Amenities or gifts, Hospitality suites and Rooms Destination Management Companies : Introduction to Destination Management Companies, Services offered by DMCs, DMC Clients and Customers, Structure of a DMC, DMC resources Service Contractors : Introduction, Organization of a services Contracting Company, Specialty Service Contractors, Exhibitor-Appointed Contractors, Program Planning, Association versus Corporate Meetings, Corporate Program Planning, Professional Certifications Event Marketing : Nature of event marketing, Process of event marketing, The Marketing Mix, Sponsorship ,Promotion and Image Branding, Publicity and Public Relations Crowd Management : Crowd Management and evacuation, The crowd management plan, Major risks, Emergency planning, Implementing emergency procedures, Monitoring and control systems Legal Issues in the MICE Industry : Introduction, Negotiation, Contracts, Risk, Intellectual Property, Labor issues, Ethics in MICE
1. Meetings, Expositions, Events and Conventions by George G. Fenich, Pearson Education, 2nd Edition (2007) 2. Event Management by Lyan Van der Wagen, Pearson Education, 4th Edition (2009)
53

Curriculum Programme Guides Hotel Management 3124-B.sc HMTH (Bachelor of Science in Hotel Management, Tourism and Hospitality)

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Curriculum Programme Guides Hotel Management 3124-B.sc HMTH (Bachelor of Science in Hotel Management, Tourism and Hospitality)

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B.Sc. in Hotel Management, Tourism and Hospitality (B.Sc.

DMGT215 DHMT213 DHMT301 DHMT302 DHMT303 DENG102 DHMT304

DHMT305 DHMT306 DMGT208 DHMT307 DHMT806

READINGS: SELF LEARNING MATERIAL.

BASIC COURSE IN FOOD PRODUCTION WEIGHTAGE CA ETE (Th.) 20 80

COURSE CONTENTS: Sr. No. 1. 2.

READINGS: SELF LEARNING MATERIAL.

PRACTICALS OF BASIC COURSE IN FOOD PRODUCTION WEIGHTAGE CA ETE (Pr.) 20 80

COURSE CONTENTS: Sr. No. 1.

FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE WEIGHTAGE CA ETE (Th.) 20 80

PRACTICALS OF FOOD AND BEVERAGE SERVICE WEIGHTAGE CA ETE (Pr.) 20 80

FOUNDATION COURSE IN FRONT OFFICE

COURSE CONTENTS: Sr. No. 1. Topics

WEIGHTAGE ETE (Th.) 80

PRACTICALS OF FOUNDATION COURSE IN FRONT OFFICE

COURSE CONTENTS: Sr. No. 1. Topics

WEIGHTAGE CA ETE (Pr.) 20 80

BASIC COMPUTER SKILLS

CA 20 COURSE CONTENTS: Sr. No. 1. Topics

WEIGHTAGE ETE (Pr.) ETE (Th.) 20 60

FOUNDATION COURSE IN WESTERN CUISINES WEIGHTAGE CA ETE (Th.)

COURSE CONTENTS: Sr. No. 1. 2. 3. Topics

PRACTICALS OF FOUNDATION COURSE IN WESTERN CUISINES WEIGHTAGE CA ETE (Pr.)

FOOD AND BEVERAGE SERVICE OPERATIONS WEIGHTAGE CA ETE (Th.)

PRACTICALS OF FOOD AND BEVERAGE SERVICE OPERATIONS WEIGHTAGE CA ETE (Pr.)

ACCOMODATION OPERATIONS WEIGHTAGE ETE (Th.)

PRACTICALS OF ACCOMODATION OPERATIONS

WEIGHTAGE ETE (Pr.)

FRONT OFFICE MANAGEMENT

COURSE CONTENTS: Sr. No. 1. Topics

WEIGHTAGE CA ETE (Th.)

PRACTICALS OF FRONT OFFICE MANAGEMENT WEIGHTAGE CA ETE (Pr.)

COURSE CONTENTS: Sr. No. 1. Topics

COURSE CONTENTS: Sr. No. 1. Topics

WEIGHTAGE CA ETE (Th.)

ADVANCED FOOD PRODUCTION WEIGHTAGE ETE (Th.) 80

PRACTICALS OF ADVANCED FOOD PRODUCTION

COURSE CONTENTS: Sr. No. 1. 2. 3.

WEIGHTAGE ETE (Pr.) 80

10. 11. 12.

WINES, SPIRITS AND LIQUEURS

PRACTICALS OF WINES, SPIRITS AND LIQUEURS WEIGHTAGE ETE (Pr.) 80

CA 20 COURSE CONTENTS: Sr. No. 1

TRAVEL AGENCY AND TOUR OPERATIONS

COURSE CONTENTS: Sr. No. 1 Topics

WEIGHTAGE ETE (Th.) 80

READINGS: SELF LEARNING MATERIAL

HOTEL ENGINEERING WEIGHTAGE ETE (Th.) 80

COURSE CONTENTS: Sr. No. 1

PRINCIPLES AND PRACTICES OF MANAGEMENT WEIGHTAGE CA ETE (Th.) 20 80 Topics

COURSE CONTENTS: Sr. No. 1.

READINGS: SELF LEARNING MATERIAL ADDITIONAL READINGS:

BAKERY AND PATISSERIE

COURSE CONTENTS: Sr. No. 1. 2. 3. 4. 5. 6. 7 8 9 10 Topics

WEIGHTAGE ETE (Th.) 80

PRACTICALS OF BAKERY AND PATISSERIE WEIGHTAGE CA ETE (Pr.) 20 80

COURSE CONTENTS: Sr. No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

SPECIALIZED FOOD AND BEVERAGE SERVICE WEIGHTAGE CA ETE (Th.) 20 80

COURSE CONTENTS: Sr. No. 1 2 3

PRACTICALS OF SPECIALIZED FOOD AND BEVERAGE SERVICE

CA 20 COURSE CONTENTS: Sr. No. 1 Topics

WEIGHTAGE ETE (Pr.) 80

WEIGHTAGE ETE (Th.) 80

Sr. No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.