BOS Approved BHMCT 3-1 & 3-2 Sys For Faculty Meeting

FACULTY OF TECHNOLOGY
OSMANIA UNIVERSITY
BOARD OF STUDIES MEETING

IN
HOTEL MANAGEMENT &
CATERING TECHNOLOGY
DATE : 12 TH JUNE ,2015
BOS APPROVED SCHEME OF INSTRUCTION AND EXAMINATION
FOR BHMCT THIRD YEAR FIRST SEMESTER
COURSE NO. SUBJECTS PERIODS WEEK Duration of MARKS Total
(50 MIN) exam (hrs)
Theory Practicals Univ. Sessionals
Exam
BHMT-3.101 Advanced Food 3 - 3 70 30 100
Production
BHMT-3.102 Food & Beverage 3 - 3 70 30 100
Service- III
BHMT-3.103 Accommodation 3 - 3 70 30 100
Operations III
BHMT-3.104 Front Office III 3 - 3 70 30 100
BHMT-3.105 Cost & Financial 3 - 3 70 30 100
Management
BHMT-3.106 Marketing 3 - 3 70 30 100
BHMT-3.107 Human Resources 3 - 3 70 30 100
Management
BHMP-3.108 Advanced - 8 6 50 25 75
Training
Kitchen I
BHMP-3.109 Food & Beverage - 2 3 50 25 75
Service III
BHMP-3.110 Accommodation - 2 3 50 25 75
Operations - III
BHMP-3.111 Front Office III - 2 3 50 25 75
21 14 690 310 1000
BOS APPROVED SCHEME OF INSTRUCTION AND EXAMINATION
FOR BHMCT THIRD YEAR SECOND SEMESTER
COURSE NO. SUBJECTS PERIODS WEEK Duration of MARKS Total
(50 MIN) exam (hrs)
Theory Practicals Univ. Sessionals
Exam
BHMT-3.201 Larder & Kitchen 3 - 3 70 30 100
Management
Service IV
BHMT-3.203 Event 3 - 3 70 30 100
Management
BHMT-3.204 Hotel Facility 3 - 3 70 30 100
Planning
Management
BHMT-3.206 Travel & Tourism 3 - 3 70 30 100
BHMT-3.207 Advanced - 8 6 70 30 100
Training Kitchen
-II
BHMP-3.208 Food & Beverage - 2 3 50 25 75
Service IV
BHMP-3.209 Project Work - 4 3 50 25 75
18 14 570 255 825
ADVANCED FOOD PRODUCTION

BHMT : 3.101 Periods per week : 3
Sessionals : 30 Duration of Exam : 3 hours
Examination : 70 Nature of Examination : Theory
COURSE OBJECTIVES:
1. To impart knowledge of European Cuisine and to familiarize them with the latest
technological developments
2. To impart knowledge of Asian Cuisine and to familiarize them with the latest
3. To impart knowledge of Middle East Cuisine and to familiarize them with the latest
4. To impart knowledge of American continent Cuisine and to familiarize with Molecular
gastronomy, Convenience foods.
5. To impart knowledge of various types of Catering.
UNIT I
EUROPEAN CUISINE
History and tradition of cuisine French, Italy and Germany, British, Spanish, Scandinavian and
Norwegian Cuisine -Special ingredients, equipments, tools, preparation and technology involved.
UNIT II
ASIAN CUISINE
Chinese, Japanese(emphasis on Sushi and sashmi), Mongolian, Korean, Thai, Indonesian.
Special ingredients, equipments, tools, preparation and technology involved.
UNIT III
MIDDLE EASTERN CUISINE
History and tradition of cuisine - Arab, Egyptian, Kosher (Israel) Cuisines Mediterranean
Cuisine- Lebanese Turkish and Moroccan Cuisine. Special ingredients, equipments, tools,
preparation and technology involved.
UNIT IV
AMERICAN CONTINENT CUISINE, MOLECULAR GASTRONOMY, CONVENIENCE
FOODS.
American , Mexican, Cajun Cuisines , -Introduction to Sous vid and Molecular gastronomy,
Sustainable Cuisine ,Allergic Foods their substitutes and their Anti dotes, Contemporary
Cooking Techniques-Convenience foods uses, handling, types, shelf life and brand names.
UNIT V
TYPES OF CATERING
Institutional Catering ,Industrial Catering, Welfare Catering, Out Door Catering, Transport
Catering Airlines, Marine, Railways, Hospital Catering,
COURSE OUTCOMES:
1. Should have knowledge of European Cuisine and to familiarize them with the latest
2. Should have knowledge of Asian Cuisine and to familiarize them with the latest
3. Should have knowledge of Middle East Cuisine and to familiarize them with the latest
4. Should have knowledge of American continent Cuisine and to familiarize with Molecular
gastronomy, Convenience foods.
5. Should have knowledge of Various types of Catering
EXAMINATION: One question from each unit with internal choice
TEXT BOOK
International Cuisine & Food Production Management 2nd edition by Parvinder S Bali- Oxford
Press -2012
REFERENCE BOOKS
1. Food and Beverage Management- Bernard Davis (Author), Andrew Lockwood A
Butterworth-Heinemann 5th edition - 2012
2. Culinaria - France - Andr Domin, Gunter Beer - h.f.ullmann(Publisher), 2012
3. Culinaria Italy- 2nd Edition -Claudia Piras- Langenscheidt Publishing Group, 2010
4. Culinaria Germany: Cuisine, Country, Culture Christine Metzger- Atlasbooks Dist Serv,
2011
5. Essentials of Asian Cuisine- Corinne Trang- Simon & Schuster, 2010
FOOD AND BEVERAGE SERVICE-III

BHMCT : 3.102 Periods per week : 2
COURSE OBJECTIVS :
1. To impart the knowledge of planning, operating F&B Outlets,
2. To impart the knowledge Menu planning, requirement of equipment,
3. To impart the knowledge Gueridon Service,
4. To impart the knowledge Licencing and Bar operations
5. To impart the knowledge of Retail Management.
UNIT I
PLANNING AND OPERATING VARIOUS F&B
Outlets Specialty Restaurant, Coffee Shop, Fast Food, Pubs, Discotheque, Room Service etc.
Physical layout of functional and ancillary areas Objective of good layout Steps in planning
Calculating space requirement Various set-ups for seating Planning staff requirement
UNIT II
MENU PLANNING
Constraints of menu planning Selecting and planning of heavy duty & light equipment Listing
the quantities of equipment required like crockery,glassware,steel or silver etc. their
specifications Suppliers & Manufacturers .Planning - Dcor, Furnishing, Fixture, Fittings etc.
UNIT III
DEFINITION AND HISTORY OF GUERIDON
Types, equipment, skill required, carving and cooking General points to be considered while
doing service Gueridon ingredients Advantages and disadvantages of Gueridon service
Services of different Gueridon dishes. Flambe.
UNIT IV
BAR OPERATIONS
Types of Bar Cocktail Dispense Area of Bar Back Bar Under Bar Bar Equipment
Bar Stock Bar Control Staffing in Bar Opening & Closing Duties, Corkage ,
Restaurant & Liquor Licensing--Format, Laws, Stocking and Licensing laws.
UNIT V
RETAIL MANAGEMENT
Retail: Meaning Functions and special characteristics of a Retailer Retailing as a career
The Retail chain organization,
Trends in Retailing. Retail in India: Evolution and Size of retail in India Drivers of retail
change in India
The Retail Customer: Factors affecting the Consumer Decision Making, Stages of Consumer
Decision Making
Retail Market Segment: Market Segmentation, Targeting & Positioning, Kinds of Market and
Dimensions of Segmentation.
COURSE OUTCOMES
1. The student should have an ability of planning, operating F&B Outlets,
2. Should able to know the knowledge of Menu planning, requirement of equipment,
3. The student should have an ability of Gueridon Service,
4. The student should have an ability of Licencing and Bar operations
5. The student should have an ability of Retail Management.
TEXT BOOKS
1. F&B Service R Singaravelavan- 1st edition Oxford press-2011
2. Hotel & Tourism Laws - Jag Mohan Negi, 1st Edition,2007 Frank Bros, Chennai.
REFERENCE BOOKS
1. F&B Service Dennis Lillicrap & Cousins. Hodder Education UK -8th Edition -2012
2. Managing Retailing-2nd Edition Piyush kumar sinha, Dwaraka PrasadUniyal- Oxford
-2012
3. F&B Service S.N.Bagchi & Anita Sharma1st Edition, 2004. Aman Publications, New
Delhi.
4. Food & Beverage simplified Varaprasad-Pearson publishers - 2013
ACCOMODATION OPERATION III

COURSE OBJECTIVE
1. To give students a broad knowledge of Lighting and Accessories and Dcor.
2. To give students a broad knowledge of Fabrics and Furniture.
3. To give students a broad knowledge of Elements of Art and Design.
4. To give students a broad knowledge of various types of Contract services in a hotel..
5. To give students a broad knowledge of various types of Flower Arrangements.
UNIT I
LIGHTING AND ACCESSORIES AND DCOR
Types of Lighting and its suitability to different areas. Impact of lighting on creating mood and
atmosphere. Study of various types of accessories and its suitability. Place of accessories in
interior planning and decoration.
UNIT II
FABRICS AND FURNITURE
Selection of Tapestry, Upholstery, Soft FurnishingSuitability, Cost, Availability and Important
points in tailoring of curtains and loose covers.
Carpets- Selection, Suitability, Design, and Types available- maintenance.
Importance of built-In and Dual Purpose furniture- Arrangements in rooms and public areas.
UNIT III
ELEMENTS OF ART AND DESIGN
Elements of Art and Principles of Design, their application in interior planning. Factors
contributing towards interior decoration and their application to public areas and guest room.
Architectural Terms, space planning, reading plans.
Colour harmonies and colour schemes- Association of colours and their application in various
areas of hotel industry- Emotional Effect of Colour
UNIT IV
CONTRACT SERVICES
Types-Hiring- Operational- Periodic etc. Guidelines for Hiring Contract
Services, advantages & disadvantages -Business Opportunities in out sourcing.
UNIT V
FLOWER ARRANGEMENT
Principles of Flower Arrangement, Types, Patterns, Equipment, Tools, and Use of dry plant
material, Japanese Flower Arrangement, Latest trends.
COURSE OUTCOMES
1. Students should able to assess Lighting and Accessories and Dcor.
2. Students should able to know the selection of Fabrics and Furniture.
3. Students should able to know the Elements of Art and Design.
4. Students should able to know various types of Contract services in a hotel..
5. Students should able to learn various types of Flower Arrangements.
TEXT BOOK
Hotel Housekeeping: Operations and Management- Raghubalan, OUP India, 2009.
REFERENCE BOOKS
1. IKIBANA India -Veneetha sunil Kumar(author & Publisher) 2007
2. Accommodation Operation Management -SK Kushal & SM Gowtham -Frank Bro &Co
-2010
3. House Keeping Operation , design and Management by Malini Singh & Jaya B George
-Jaico publishing Housing -2008
FRONT OFFICE-III
COURSE OBJECTIVES
1. To impart the knowledge of Guest Service and hospitality concepts,
2. To impart the knowledge for forecasting
3. To impart the knowledge of how to Evaluate and planning of Hotel performance.
4. To impart the knowledge of Revenue management and how to measure Yield.
5. To know the concept of Total Quality Management.
UNIT I
GUEST SERVICE AND HOSPITALITY
Introduction - Service standards, Verbal means, Visual means - guest conflict resolution
Concept of Hospitality Importance of Hospitality Managing Hospitality Delivery -
Managements Role - Service Strategy Statement Developing a Service Management Program,
Movements of Truth in Hotel Service Management. Employee Buy in Concept. Employee
Empowerment. Screening Employee who delivers Hospitality Training for Hospitality
Diversity awareness, Evaluating Service Management Program and Follow Through.
UNIT II
FORECASTING
Forecasting Techniques & Benefits, Data Required for Forecasting, Records required for Room
Availability - Percentage of Over-stay, Percentage of Under-stay, Percentage of Walk-ins,
Percentage of No-shows. Room Forecast Formula. Managing Occupancy Fore Cast Reports: -
Pickup Reports - Three day Forecast - 10 Day Forecasts - Thirty Day Forecasts - Extended
Forecasts. Other Forecasting issues: - Impact on Pricing - Evaluation of effectiveness.
UNIT III
EVALUATING AND PLANNING
Evaluating - Methods of Evaluating Hotel Performance: - Occupancy Percentage, Average Daily
Rate, Average Rate Per Guest, RevPAR, Market Share index.
Planning - Budgeting for Front office - Factors affecting budget planning - limitations, capital
and operational budgets - Refining Budgets - Forecasting Room Revenue - Estimating Expenses
-Zero Budjet - Fixed and flexible Budgets.
UNIT IV
REVENUE MANAGEMENT
History of Revenue Management Origin of RM Adaptation of RM in the Hotel Industry -
Role of Revenue Manager- The Concept & importance of Revenue Management. Hospitality
Industry Application Capacity Management, Discount Allocation, Duration Control -
Measuring Yield. Elements of Revenue Management Benefits. Revenue Management -
Potential High and Low Demand Tactics, Challenges and Problems in Revenue Management
Revenue Management Computer Software System.
UNIT V
TOTAL QUALITY MANAGEMENT
Guest's Perception of quality. Total Quality Management. Practices in Total Quality - Japanese
5S Practice - Business Process Re-enginering - Quality Control Circles - Kaizen -
Benchmarking - Benefits of TQM
COURSE OUTCOMES
1. An ability to know the knowledge of Guest Service and hospitality concepts,
2. An ability to know the knowledge for forecasting
3. An ability to know how to Evaluate and planning of Hotel performance.
4. An ability to know the knowledge of Revenue management and how to measure Yield.
5. An ability to know the concept of Total Quality Management
TEXT BOOK: Hotel Front Office 11th edition- Jatashankar Tewari.-Oxford University Press-
2013
REFERENCE BOOKS
1. Front Office Operations and Management Rakesh Puri Revised Edition 2009
2. Front Office Management and Operations Sudhir Andrews - Revised Edition 2008
3. Professional Front Office Management - Robert H. Woods, Jack D. Ninemeier David K.
Hayes, Michele A.Austin - 2008
COST ACCOUNTING & FINANCIAL MANAGEMENT

COURSE OBJECTIVES
1. To understand the concepts of Costing and Financial Management in hotel
2. To know the Departmental costing and familiar with breakeven calculations & CVP
analysis.
3. To know about the standard cost accounting in the hotel industry & Variance analysis.
4. To know the capital expenditure and evaluation methods. Instruments of long term
investments.
5. To know about the tax planning and different taxes applicable to the hotel Industry
UNIT I
INTRODUCTION TO COST ACCOUNTING
Scope, Cost concepts, Cost Classification , Cost analysis , Costing Methods and Techniques,
Cost Centers in Hotel
MANAGEMENT OF OVERHEADS
classification of overheads primary distribution summary and secondary distribution summary
by simultaneous equations and repeated distribution . Simple Numerical examples
UNIT II
PROCESS COSTING
Need , Concept , process account with simple numerical examples.
MARGINAL COSTING
Introduction, Scope in Hotel industry, BEA Assumptions BE Point significance calculation
of P / V ratio, BEP , Margin of safety, changes in sales volume, variable cost, fixed cost &selling
price. Make or buy decision.
Brief note on Standard costing and variance analysis
UNIT III
INTRODUCTION TO FINANACIAL MANAGEMENT
Meaning, scope ,Objectives , functions of Financial Management , Role of Finance Manager and
Controller , Organisation of finance function . sources of raising finance
UNIT IV
CAPITAL BUDGETING
Need , scope, types of Capital expenditure decisions, Process of Capital Budgeting, Application
of Payback period (Post Pay Back Profitability and Discounted Pay Back) , ARR, NPV with
simple Numerical examples and Interpretations
UNIT V
CASH BUDGET :
Need, Scope, Meaning of Cash, Motives of holding Cash , Dimensions of Cash Management ,
Cash Budgeting by Receipts and Payments method.
TAX AND TAX PLANNING
A brief note on Tax planning system and various types of Tax in a Hotel industry.
COURSE OUTCOMES
1. An ability to understand the basic aspects of Costing and Overheads.
2. An ability to know the Departmental costing and should be familiar with breakeven
calculations & CVP analysis.
3. An ability to know about the standard cost accounting in the hotel industry & Variance
analysis.
4. Should able to know the capital expenditure and should able calculate evaluation
methods. Should aware of Instruments of long term investments.
5. Should aware of the tax planning and different taxes applicable to the hotel Industry.
TEXT BOOKS
1. Hotel Accounting & Financial Control, 3rd edition -2012 Ozi A.DCunha & Glenson
O.DCunhaThe Dickys Enterprize publishers-Mumbai..
2. Cost Accounting & Financial Management Ravi. M. Kishore , 7 th Edition, Taxmanns
2012 ISBN No.:9789350710845
3. Financial Management-Theory, Problems and Solutions by Dr. R. Ramachandran and
4. DR. R. Srinivasan , 5 th Edition, 2013Sri Ram Publications, Thiruchi,.
REFERENCE BOOKS
1. Managerial Accountancy for Hotels- G.R.Kulkarni
2. Basic Financial Accounting for Hospitality Industry- Raymond S. Schmidgall & James
W.Damitio
3. Managerial Accounting in Hospitality Industry- Vol. I & II -Peter J.Harris & Peter A.
Hazzard.
4. Principles of Financial Management Dr. R.P. Rustagi, 6 th Revised Edtion,
Taxmanns,2012
5. ISBN No.:9789350710982
MARKETING

Sessionals : 30 Duration of Exam : 3 Hours.
COURSE OBJECTIVES
1. To enable the students to understand the concept of marketing in the hotel industry.
2. To enable the students to understand the consumer behavior.
3. To know the students about the product management.
4. To understand about the pricing and promotion strategy.
5. To understand about the sales and distribution.
UNIT I
INTRODUCTION TO MARKETING.
Introduction to marketing, Definition and marketing in developed economy and developing
economy Marketing of services implications and difference from product marketing
Planning of marketing mix in services Marketing research and its application.
UNIT II
UNDERSTANDING CONSUMERS
Determinants of consumer behavior Models of consumer behavior Indian consumer market
UNIT III
PRODUCT MANAGEMENT
Product life cycle Product decision and strategies Branding and packaging.
UNIT IV
PRICING AND PROMOTION STRATEGY
Pricing policies and practices Marketing communications Advertisements Channels
Digital Marketing Social media promotion E-Commerce Sales promotion.
UNIT V
SALES AND DISTRIBUTION
Demand forecasting Distribution strategies and channel mix Managing sales Marketing
strategy and public policy.
COURSE OUTCOMES:
1. Ability to know to understand the concept of marketing in the hotel industry.
2. Ability to know to understand the consumer behavior.
3. Ability to know about the product management.
4. Ability to know about the pricing and promotion strategy.
5. Ability to know to understand about the sales and distribution.

TEXT BOOK
Sales & Marketing (A text Book of Hospitality Industry) Sudhir Andrews Tata McGrew Hill
Education Private Ltd- 2008
REFERENCE BOOKS
1. Marketing Hospitality Neil Wearne & Alison Morrison- Butterworth Heinemann-
Routlegde -2011
2. Hospitality Marketing Management Robert D Reid and David C Bojanic- John wiley &
Sons -2010
3. Services Marketing - k Ram Mohan Rao-Pearson education-2008
HUMAN RESOURCE MANAGEMENT

COURSE OBJECTIVES
1.To understand the basic aspects of Human Resource Management
2.To learn the aspects of Manpower planning and Staffing in Hotel industry
3.To understand the elements of Job Design and various action areas
4 To get a deep knowledge about Wage , Salary, Inventive and Fringe benefits administration
5. To know about Performance appraisal methods and Human Resource Information system
UNIT I
INTRODUCTION TO HRM
Meaning, Significance , Objectives and functions of HRM in Hospitality Industry, Organisation
structure and Line and Staff relationship, Human factor at work, Personnel Policies ( Need,
formation and Ideal Policy), challenges of HRM in Hospitality Business.
UNIT II
MANPOWER PLANNING
Need, types , process ,Methods and techniques
STAFFING PROCESS IN HOSPITALITY INDUSTRY
Recruitment: Concept , Policy, process, Sources of Labor supply.
Selection : Concept , Process, Types of Tests and Interviews, Placement and Induction
UNIT - III
JOB DESIGN
Job Analysis , Job Description, Job Specification , Job Evaluation Methods, Job rotation , Job
Enrichment Vs Job Enlargement
ACTION AREAS
Transfer, Promotion, Demotion , and Reward Polices, Career Planning and Development
Training and Development ,Training Needs , On the job Vs Off the Job Training, vestibule
Training, Evaluation of Training
UNIT IV
WAGES , SALARY , INCENTIVES & BENEFITS ADMINISTRATION
Wage, salary, Incentive, and Fringe Benefits distinguished, Wage Fixation process, Types of
wages, Types of Incentive schemes ( Simple Numerical examples)-Types of Employees Benefits
and Employee Welfare schemes.
UNIT V
PERFORMANCE APPRAISAL
Need, Scope , Methods
HR RECORDS,INROMATIONSYSTEM, RESEARCH, AUDIT & ACCOUNTING
Concept, subsystems of HRIS, Functions, Human Resource Audit, Human Resource Accounting
and methods.
COURSE OUTCOMES
1. An ability to apply the concepts and principles of Human Resource Management in Hotel
Industry.
2. An ability to plan for Man power for various types of applications and selecting a right man
for right job.
3. An ability to design the desired job with necessary action phases
4. An ability to administer Wage, Salary, Incentive and Fringe benefits to employees in different
situations.
5. An ability to design a Performance appraisal method and to organize the Human Resource
Audit system .
TEXT BOOKS
1. Human Resource Management in Hotel Industry by Jag Mohan Negi, Frank Bros,
Chennai, 2001
2. Human Resource Management in Hospitality - Malay Biswas -Oxford Press- 2012
3. Human Resource Management (A Text Book of Hospitality Industry) -Sudhir Andrews -
Tata McGrew Hill publishing company Ltd.-2009
4. Human Resources Management T.N.Chabra ,7 th Revised Edition 2012, Dhanpat Rai
& Co. New Deihi
REFERENCE BOOKS
1.Human Resources Management- L.M. Prasad ,4 th Edition, 2012, Sultan Chand & Sons
2.Managing Human Resources A.H.Woods- AH & LA, USA
3.Human Resources Management- P. Subba rao, 5 th Edtion , 2011, Himalaya Publishing House
4.Human Resources Management R Wayne & Robert M Noe- 9th Edition-Pearson Education
2007
ADVANCED TRAINING KITCHEN I
BHMP : 3.108 Periods per week : 8

Examination : 50 Nature of Examination: : Practical
COURSE OBJECTIVES
1. The student should be aware and practice menus from different parts of the world.
2. The student should learn to know how to indent for 4 portions.
3. The student should know bakery items in the menus
Note: One as mentioned below and the other is the choice of chef of Institute.
French Cuisne Italian Cuisine Russian Cuisne
Salad Nicoise Insalata Caprese Schi
French Onion Soup Minestrone Veg Shaslyk
Coq-au-Vin Pollo al Pesto Beef Stroganoff
Ratatouille Sphghetti aglio e Olio Pirozhki
Hot shouffle(Bakery) Ciabatta (Bakery) Borodinsky (Bakery)
Baggette (Bakery) Tiramisu (Bakery)
German Cuisne Spanish Cuisine Scandinavian Cuisine
Kartoffel salat Tapas llebrd
Erbensuppe Seville Gazpacho Agurksalat
Spatzel Pollo al estilo Cataln Kaldolmar
Rouladen Frijol y Arroz Punajuuripihvit
Pretzel (Bakery) Pan de leche (Bakery) Kringle (Bakery)
Schwazwalder Kirschtorte (Bakery) Churros (Bakery) Snuor (Bakery)
English Cuisne Greek Cuisine Indonesian Cuisine
Coronation chicken salad Greek salad Gado Gado
Brown Windsor soup Avoglemono Soup Sayur Iodeh
Traditional Roast Beef And Yorkshire Pastitso Beef Rendang
Pudding Veg Moussaka Nasi Goreng Satay
Fish and chips Daktyla (Bakery) Roti buya (Bakery)
Welsh Claypot (Bakery) Baklava (Bakery) Bubur kacang hijau
Spotted dick (Bakery) (Bakery)
Thai Cuisine Mongolian Cuisine Korean Cuisine
Som tam Khuusur Mandoo
Tom Yum Kung Guriltai Shul Kimchi
Gaeng Kiew wan Gai Khorkhog Bul-ko-kee with Song I
Phad Thai- Phet Gaeng Daeng Gambir pahb
Thai Mango Sticky Rice (Bakery) Kong na Mool
Tteok (Bakery)
Gyeongju (Bakery)
Chinese Cuisine Japanese Cuisine Middle Eastern Cuisine
Dim Sum Shio ramen Fatoush
sunltng Makizushi Falafel-Hummus
Mntu Fitomaki Halloum- Baba ghanoush
gngbo jdng Nigirizushi Quarmah Al Dajaj
luhn zhi Uramaki Maftoul
chomin Yakitori Tahchin
Teriyaki
Mediterranean Cuisine Mexican Cuisine

Salat yerakot Caldo de res
Tavuk suyuna corbasi Quessadillas Salsa
Shakshuka Enchiladas- guacamole
Kousa mahshi Chilles nogada
Kushari- tahini
COURSE OUTCOME:
1) The student should prepare menus from different parts of the world.
2) The student should have an ability to indent for 4 portions.
3) The student should have an ability to prepare bakery items in the menus
TEXT BOOK
International cuisine & Food Production Management 2nd edition by Parvinder S Bali- Oxford
Press -2012
REFERENCE BOOKS
1. Food and Beverage Management- Bernard Davis (Author), Andrew Lockwood A
Butterworth-Heinemann 5 edition - 2012
2. Culinaria - France - Andr Domin, Gunter Beer - h.f.ullmann(Publisher), 2012
3. Culinaria Italy- 2nd Edition -Claudia Piras- Langenscheidt Publishing Group, 2010
4. Culinaria Germany: Cuisine, Country, Culture Christine Metzger- Atlasbooks Dist
Serv, 2011
5. Essentials of Asian Cuisine- Corinne Trang- Simon & Schuster, 2010
FOOD AND BEVERAGE SERVICE-III

Examination : 50 Nature of Examination : Practical
COURSE OBJECTIVES
1. To make the student aware of knowledge of planning & operations of F&B Outlets,
2. To make the student aware of how to plan a Menu and requirement of equipment.
3. To make the student aware of how to prepare some dishes on Gueridon trolley and its
service.
4. He should be able to understand bar operations.
5. To make the student aware of Retail outlet functioning.
List of Experiments
Planning operations of Different types
of F& B Outlets
Planning and Compiling of Menu
Designing of menu card for all Outlets
Preparation of special dishes on
Gueridon trolley
Planning of Bar And its Operations
Briefing Procedures
Retail Outlet Functioning
COURSE OUTCOMES
1. The student should have knowledge of planning & operations of F&B Outlets,
2. The student should plan a Menu and assess requirement of equipment.
3. He student should prepare dishes on Gueridon trolley and he An ability to know to serve the
dish.
4. He should be able to understand complete bar operations.
5. The student should have an ability to know the Retail outlet functioning.
TEXT BOOKS
1. F&B Service R Simgaravelavan- 1st edition Oxford press-2011
2. Hotel & Tourism Laws - Jag Mohan Negi, 1st Edition,2007 Frank Bros, Chennai.
REFERENCE BOOKS
2. Managing Retailing-2nd Edition Piyush kumar sinha, Dwaraka PrasadUniyal- Oxford -2012
3. F&B Service S.N.Bagchi & Anita Sharma1st Edition,. Aman Publications, New Delhi-2004
4. Food & Beverage simplified Varaprasad-Pearson publishers - 2013
ACCOMODATION OPERATIONS-III
BHMP : 3.110 Periods per week :2

Sessionals : 25 Duration of Exam : 3 Hours
Examination : 50 Nature of Exam : Practical
COURSE OBJECTIVES
1. The students should know broad knowledge of interior decoration and learn how to plan
simple settings in terms of dcor, colour & furniture and fittings of a hotel.
2. To distinguish the various flowers and make different flower arrangements to place them
for different operational areas.
List of Experiments
1. Color Wheel - Introduction
2. Matching Colors or Color schemes in different areas in relation with dcor, furniture.
3. Furniture Planning Bed Room, Restaurant, Lobby.
4. Making Flower Arrangement equipment, tools
a. Oriental Arrangement.
b. Western Arrangement.
c. Dry Arrangement.
COURSE OUTCOMES
1. The students should have An ability to know to plan simple settings in terms of dcor,
colour & furniture and fittings of a hotel.
2. An ability to know to distinguish the various flowers and able to make different flower
arrangements to place them for different operational areas.
TEXT BOOKS
Hotel Housekeeping: Operations and Management- Raghubalan, OUP India, 2009.
REFERENCE BOOKS
1. IKIBANA India -Veneetha sunil Kumar(author & Publisher) 2007

2. Accommodation Operation Management -SK Kushal & SM Gowtham -Frank Bro &Co
-2010
3. House Keeping Opertion , design and Management by Malini Singh & Jaya B George
-Jaico publishing Housing -2008
FRONT OFFICE -III

COURSE OBJECTIVES
1. To impart the knowledge of yield management and how to calculate Revenue for sample
hotel.
2. To learn how to prepare a iteneraries for local and non-local tourist areas
3. To learn how to evaluate the performance of Sample hotels.
EXPERIMENTS
Calculation of Revenue for Sample hotels

Preparation of Itineraries for local and Non-local tourist areas.
Evaluating the performance of Sample hotels.
COURSE OUTCOMES
1. Graduate have An ability to plan for the revenue for hotels
2. Graduate will have An ability to evaluate the performance of hotels
TEXT BOOK
Hotel Front Office 11th edition- Jatashankar Tewari.-Oxford University Press-2013
REFERENCE BOOKS
1. Front Office Operations and Management Rakesh Puri Revised Edition 2009
2. Front Office Management and Operations Sudhir Andrews - Revised Edition 2008
3. Profrssional Front Office Management - Robert H. Woods, Jack D. Ninemeier David K.
Hayes, Michele A.Austin 2008
LARDER & KITCHEN MANAGEMENT

Examination : 70 Nature of Examination: Theory
COURSE OBJECTIVES
1. To learn about the Charcutierie products and their preparation.
2. To know the Larder layout and its control. To Know about the Salads, Appetizers and
Sandwiches.
3. To know about the Buffet presentations and to know the carving skills.
4. To know about the Concise Culinary History and to know about the chocolate cookery
and bread making.
5. To know about the Kitchen layout and design.
UNIT I
CHARCUTIERIE
History of Guilds with its relation to French Revolution. History types and Hygiene of abattoirs-
Forcemeat : Types of Forcemeats Preparation of forcemeats Uses of forcemeats.
Galantines : Making of Galantines Types of Galantine Ballotine.
Pates : Types of pate Pate de foie gras Making of pate Commercial pate and pate maison Truffle
uses and types of truffle.
Mousse & Mousseline :Types of mousse (savoury) Preparation of Mousse Preparation of Mousseline
Difference between mousse and mousseline
Brines, Cures & Marinades : Types of Brines Preparation of Brines Methods of Curing Types of
Marinades Uses of Marinades
Ham, Bacon : Cuts of Ham, Bacon Differences between Ham, Bacon Processing of Ham & Bacon
Uses of the different cuts.
Sausage : Types & Varieties Casings Types of Varieties Fillings Types & Varieties Additives &
Preservatives.
Chaud Froid Meaning of Chaud Froid Making of Chaud Froid & Precautions Types of Chaud Froid
Uses of Chaud Froid.
Aspic & Jelly Definition of Aspic and jelly Difference between the two Making & Uses of Aspic
and jellyTypes of Smoking- traditional and modern practices
UNIT II
INTRODUCTION TO LARDER WORK
Definition Equipment found in the Larder Layout of a typical larder with equipment and various
sections. Common terms used in the Larder.
History of Smrrebrd and smorgasbord Their Preperation and Presentation both classical and
contemporary.
Salads and Salad Dressings, Garnishes.
Appetizers & Garnishes Classification of Appetizers Examples of Appetizers. Explanation of
different garnishes.
Sandwiches Parts of Sandwiches Types of Bread Types of filling Classification Spreads and
Garnishes Types of Sandwiches Making of Sandwiches Storing of Sandwiches.
Larder Control Essentials of Larder Control Importance of Larder Control Devising Larder Control
Systems Yield Testing.
UNIT III
BUFFET PRESENTATION
Ice Carvings Tallow sculpture Fruit & Vegetable Displays Salt Dough Pastillage Jelly Logo
Thermacol Work.
Chocolate sculpture, Butter sculpture and sugar work.
Mashed Potato, Garnishes and Garnitures
Making of chocolate moulds
UNIT IV
CONCISE CULINARY HISTORY, CHOCOLATE COOKERY& BREAD MAKING
Evaluation & Trends Nouvelle Cuisine Haute Cuisine Fusion Cuisine Future Trends.
Chocolate cookery- Types of Chocolate, Uses in Different Products.
Bread making International Breads, Ancient grains Quinoa, kamut, amaranth, spelt, chia, sorghum,
freekeh, teff.
Types of dough Icings: Royal Icing forms, types and uses in various stages, role of glycerin in making
royal. Gum paste role of gelatin and precautions. Methods of making gum paste. Sugar confectionery
and use. Marzi pan -methods and uses. Contemporay Desserts and cakes
UNIT V
KITCHEN MANAGEMENT LAYOUT & DESIGN
Areas of the kitchen with recommended dimensions, Factors that affect kitchen design, Principles of
kitchen layout & design, Placement of Equipment Flow of Work Space allocation Kitchen Equipment
Selection Planning requirements of a kitchen Budgeting for Kitchen Equipment & anticipating
requirements. Managing People in Kitchen operations.- Ergonomics history , etymology and Kitchen
Ergonomic, HVAC in Kitchen Designing. Contemporary Designer Kitchens
COURSE OUTCOME
1. An ability to know about the Charcutierie products and their preparation.
2. An ability to know the Larder layout and its control. Should Know about the Salads, Appetizers
and Sandwiches.
3. An ability to know to make the Buffet presentations and An ability to know about the carving
skills.
4. An ability to know about the Concise Culinary History and to know about the chocolate cookery
and bread making.
5. Should know about the Kitchen layout and design.
TEXT BOOK
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) John Wiley & Sons;
4th Edition Edition -2012
REFERENCE BOOKS
1. Modern Garde Manger: A Global Perspective -2nd Edition-Robert Garlough, Angus Campbell-
Cengage Learning, 2011
2. The Bread Bible-Beth Hensperger-Chronicle Books, 2013
3. Hotel Facility Planning -Author and Publisher By CH Ramesh Chander ,professional Baking 6th
Edition,2013 -wayne-Gisslen
FOOD AND BEVERAGE SERVICE-IV

COURSE OBJECTIVES
1. To impart the knowledge of banquets and conventions
2. To impart factors to plan buffets, and to know about cheese and salads, Icecreams and
sorbets
3. To know about the Customer Relationship Management.
4. To know how to apply computer applications in F&B Service.
5. To know the concept & role of MIS.
UNIT I
BANQUETS AND CONVENTIONS
Banquets history and types Organization of banquets department, duties and responsibilities
of banquet staff Lay out arrangement, seating plans, facilities to be provided, booking diary,
function prospectus Compilation of menus for functions, service during different occasions e.g.
state level banquets security arrangements and protocol involved. Role and function of Toast
Master.
UNIT II
BUFFETS
Introduction Factors to plan Buffets Area Requirement Planning & Organization,
Sequence of Food Menu Planning Types of Buffet Display Sit-down Fork, Finger, Cold
Buffet Breakfast Buffets Equipment Supplies Checklis.
Cheese and Salads/Ice creams and sorbets. Classification, selection, manufacturing, storage &
service, a la minute cooking
UNIT III
CUSTOMER RELATION SHIP MANAGEMENT
Introduction ,Importance of Customer relations, Regular Guest, Occasional Guests, First timers
or Visitors, Guest Satisfaction
Menu, Consistence in the Quality of Dishes and Service , Pulling , Retaining and Pushing
Factors
UNIT- IV
COMPUTER APPLICATIONS IN FOOD & BEVERAGE SERVICE
Computer Applications POS Order entry units, Printers, Accounts Settlements Devices,
Computer Based Guest Checks, POS Software.
UNIT V
MEANING AND ROLE OF MIS
Concept and Definition of MIS Role of MIS Characteristics of MIS Limitations of MIS
MIS and Computer MIS and USER Decision Making Concepts Decision Methods,
Tools and Procedure Organizational Decision Making MIS and Decision Making
Concepts Classification of Information Methods of Data and Information collection
Organization and Information MIS and Information concepts Systems Concepts
System control Types of Systems Systems Approach Handling System Complexity
Post Implementation problem in a System MIS and System Concepts
COURSE OUTCOMES
1. An ability to know the knowledge of banquets and conventions
2. An ability to know the factors to plan buffets, and should know about cheese and
salads, Ice creams and sorbets
3. Should know about the Customer Relationship Management.
4. Should know how to apply computer applications in F&B Service.
5. Should know the concept & role of MIS.
TEXT BOOK
REFERENCE BOOKS
1. Food & Beverage simplified Varaprasad-Pearson publishers - 2013.
2. Modern Restaurant service John Fuller Stanley Thorne Pub Ltd
3. Introduction to Modern food and beverage service by William H Krant.
4. Management Information Systems- 6th Edition -Waman S Jawadekar Tata Mcgrew Hill
Education Pvt. Ltd. -2011
EVENTS MANAGEMENT
Examination : 70 Nature of Exam : Theory
COURSE OBJECTIVES
1) To enable the students to learn principles, concepts and functions of Events Management.
2) To know how to plan the event and its Management.
3) To know the socio-cultural perspectives on events.
4) To know how to analyze the determinants of demand for different types of events and
their trends in the market
5) To know how to handle the crisis situations in food service outlets/Hotels.
UNIT I
INTRODUCTION TO EVENTS
Meaning and importance of events, historical development and current trends in the events
industry. Characteristics of events, Factors that contribute to success, specialness / uniqueness of
events, themes. Typology of events, Community, Business, Sports, Arts, popular entertainment,
Hallmark and Mega Events and Festivals.
UNITII
EVENT PLANNING & MANAGEMENT
Concept Development, Event Planning Process, Scheduling of Events, Planning various types of
Events, Tools for Event Planning and Management, Event organizers / Stakeholders, their
motivations / objectives; working with the community; event tourism, Assessing and Measuring
Event success: Customer Satisfaction, Client Service, Vendor Relations, Event Evaluation:
Closing & Evaluation.
UNIT III
SOCIO-CULTURAL PERSPECTIVES ON EVENTS
Celebrations, Traditions, Ritual, Sumbolism, Popular Culture, Identity, Image, Authenticity,
Economic rationales for events, Negotiating the best deal, Contracts, Event Operations: Setting
up Parking, Maintenance, Ticketing, Food and Beverage, Show production.
UNIT IV
EVENT MARKETING AND EVENT PROMOTION
Event marketing strategies, Brand Building and Brand Management, Client Servicing,
Sponsorships, Advertising for Events and Building Strategies, Sales promotions.
UNIT V
CRISIS MANAGEMENT.
Definition of crisis, features of crisis, purpose of crisis management, crisis in general, key factors
of a crisis in food service outlets/hotels, prevention of Crisis
COURSE OUTCOMES:
1) The student should have An ability to know learn principles, concepts and functions of
Events Management.
2) The student should have an ability to know to plan the event and its Management.
3) The student should have the knowledge on the socio-cultural perspectives on events.
4) The student should have an ability to know to analyze the determinants of demand for
different types of events and their trends in the market
5) The student should have an ability to know to handle the crisis situations in food service
outlets/Hotels.
EXAMINATION: One question from each Unit with Internal Choice.
TEXT BOOK
Wagen Lynn Van Der Carlos B.R. (2007), Event Management, Pearson (Prentice Hall)
REFERENCE BOOKS
1. ALLEN, J., (2000), Event Planning: The Ultimate Guide to successful Meetings,
Corporate Events, Fund raising Galas, Conferences, Conventions, Incentives and other
special Events, John Wiley & Sons, New York.
2. GETZ, D., (1997), Event Management and Event Tourism, Cognizant Communication
Corporation.
3. GOLDBLATT, J.J., (1997), Special Events: Best Practices in Modern Event management,
Van Nostrand Reinhold, London.
4. Hall, C.M., (1992), Hallmark Tourist Events, Bellhaven Press, London.
HOTEL FACILITY PLANNING

Examination : 70 Nature of Exam : Theory
COURSE OBJECTIVES
1. The student should learn about Hotel Design.
2. The student should know about feasibility studies, planning of facilities in a hotel.
3. The student should learn how to calculate areas estimate water/electrical load.
4. The student should learn how the Star classification of hotel is being done.
5. The student should have An ability to know about project management,
UNIT I
HOTEL DESIGN
Design consideration Attractive appearance Efficient plan Good location Suitable
Material Good Workmanship Sound Financing Competent Management.
Evaluation of Accommodation needs, Thumb rules Ensuring that the Hotel must combine the
integrated function of housing, feeding, entertainment, rentals, services, maintenance.
UNIT II
FACILITIES PLANNING
The systematic layout planning pattern (SLP); planning consideration. Flow Process & Flow
diagram Procedure for determining space, ways of determining space requirements space
relationship Architectural consideration
UNIT III
AREAS CALCULATIONS AND WATER & ELECTRICAL LOAD
Difference between Carpet & Plinth area calculation Cost of Communication & estimations
operating areas in budget type / 5 star hotel. Approximate other operating areas per guest room
load Approximate Water/ Electrical load
UNIT IV
STAR CLASSIFICATION OF HOTEL
Criteria for star classification of hotel.
UNIT V
PROJECT MANAGEMENT
Network analysis Basic rules & procedure for network analysis CPM & PERT Comparison
of CPM & PERT Network crashing determining crash cost, normal cost Classroom exercises
COURSE OUTCOME
1. The student should be able to understand about Hotel Design.
2. The student should be able to feasibility studies, planning of facilities in a hotel.
3. The student should have An ability to calculate areas & estimate water/electrical load.
4. The student should have An ability criteria for Star classification of hotel..
5. The student should have An ability to do project management.
TEXT BOOK
Hotel Facility Planning Author and Publisher -Ramesh Chander -2013
REFERENCE BOOKS
Design and Layout of Foodservice Facilities- John C. Birchfield, John Birchfield,3rd Edition Jr
Wiley, 2008
FOOD AND BEVERAGE MANAGEMENT

COURSE OBJECTIVES
1. To impart concept of control & Purchasing procedure
2. To impart receiving control, storage & Issuing Control.
3. To impart the student about Inventory, Sales & Labour Cost control.
4. To impart the student about the Beverage Control
5. To impart the student about the detail of Menu Merchandizing
UNIT I
CONCEPT OF CONTROL & PURCHASING PROCEDURE
Introduction to Control Cost Control Control Defined Objective and Advantages of Control
Methodology and phases of Control Cycle of Control
INTRODUCTION TO FOOD COST CONTROL Control procedures Requirement of a
Control System F & B Control dept.
PURCHASING Aims of Purchasing Purchasing Staff, Source of supply, Selection and
Rating of of supplier, Types of food purchase, Quality purchasing, Definition of S P S,
Advantages of S P S, Purchase procedure, Different methods of purchasing, Purchasing Order
Form, Ordinary Cost, Carrying Cost, EOQ.
UNIT II
RECEIVING CONTROL, STORAGE & ISSUING CONTROL
RECEVING CONTROL Aims of Receiving, Receiving Staff, Equipment for Receiving,
Receiving procedure, Types- Blind Receiving, Partial Blind Receiving, Assessing the
performance and efficiency of receiving Department, Frauds in Receiving. Hygiene and
Cleanliness. Supplier Documents- Bills, Invoices, Cash Memo, Credit notes. Records
maintained in Receiving Department- Goods Received Book, Meat tags, Daily Receiving
Report(DRR).
. STORAGE & ISSUING CONTROL Storing Control , Aims of Store Control, Storeroom
Personnel, Facilities and equipment, Arrangement of Food, Location of storage facilities ,
Security, Stock control Types of Stores received , Records maintained.
Issuing Control- Requisition, Transfer note, pricing the issues, posting in stock registers.
UNIT III
INVENTORY CONTROL, SALES CONTROL & LABOUR COST CONTROL.
INVENTORY CONTROL : Importance, objective, method, levels and Technique, Physical
Inventory & Perpetual Inventory, Monthly Inventory, Pricing of Commodities, Comparison of
Physical and Perpetual Inventory
SALES CONTROL : Procedure of Cash control, Machine system, ECR , NCR , Preset
Machines, POS, Reports, Thefts, Cash Handling
LABOUR COST CONTROL Staffing, Payroll, Overtime
UNIT IV
BEVERAGE CONTROL
Purchasing, Receiving, Storing, Issuing, Production Control, Standard Recipe, Standard Portion
Size, Bar Frauds, Books maintained, Beverage Control.
UNIT V
MENU MERCHANDISING
Menu Merchandising Menu Control, Menu Design & Layout-Components required to design a
good menu.. Types of Menus, Menu as Marketing Tool, Pricing of Menus, Menu Engineering
Definition, Menu Engineering Worksheet- classification of selling items into four quadrants,
Limitations of Menu Engineering.MIS Reports Calculation of actual cost Daily Food Cost
Monthly Food Cost Statistical Revenue Reports Cumulative and non-cumulative.
COURSE OUTCOMES
1. An ability to know about the concept of control & Purchasing procedure
2. An ability to know about the receiving control, storage & Issuing Control.
3. The student should have an ability to know about Inventory, Sales & Labour Cost control.
4. The student should have an ability to know about the Beverage Control
5. The student should have an ability to know in detail about Menu Merchandizing
TEXT BOOK
1. Food and Beverage: Management and Cost Control Jagmohan Negi -Kanishka
Publishers, Distributors (2006)
2. F&B Cost Control -5th Edition Jack E Miller Wiley Publishers -2011
REFERENCE BOOKS
1. Menu Planning for the hospitality industry by Jaksa Kivela- Globle Books Subscriptions
-2008
2. F&B Service & Management by Bobby George Sandeep Chatterjee 2nd Edition Jaico
Publications 2009
3. Fundamentals of Menu Planning by paul J McVety -3rd Edition -John Wiley & Sons-2008
TRAVEL & TOURISM

BHMT : 3.206 Periods per week :3
COURSE OBJECTIVES
1. To develop an awareness of the tourism system in India and abroad.
2. To know what is Heritage & Cultural Tourism in India and world.
3. To know what is Tourism ecology.
4. To know about Tourism Marketing.
5. To know about customer relationship management in Travel Sector
UNIT I
THE TOURISM SYSTEM
Framework of the TourismDefinitions Tourism, Traveler, Excursionist, Tourist, Visa,
Passport, Domestic Tourist, International Tourist, Inbound Tourism, Outbound Tourism, Leisure
Tourism, Business. Types and forms of tourismLeisure and business. Tourism and its five As.
Tourism through the ages. The construct of TourismThe various kinds of tourism products.
Characteristics of Tourism Products. Infrastructure and superstructure. Tourism as a means of
globalization. Tourism BodiesGlobal bodies and their roleWTO, IATA, UFTAA, ICAO,
WTTC, PATA. National bodies and their role TAAI, IATO, ITDC, ADTOI.
UNITII
INDIA & WORLD HERITAGE & CULTURAL TOURISM.
Cultural tourism Definition of Culture,Marketing Cultures, Culture representative of Historical
past Commercialization of Culture. Heritage Tourism The definition of Heritage, historical
past and heritage.Various kinds of heritage. Marketing heritage. Conservation of heritage : Role
of Tourism, Indian sceneIndia represents cultural continuity since ancient past. Cultural
diversity: Religion, rituals, festivals, etc. Historical Monuments. National Heritage sites. Efforts
at conservation. Global dimensionsPolitics of culture.
UNIT-III
ECOTOURISM
Conservation Vs. DevelopmentPredicament of mass tourism, Modern day amenties, Crisis of
consumption, conservation of Bio-diversity, Appreciation of nature, Mountain, Beach & Wildlife
Mountain ecology: Significance and limitations, Beach Ecology: Options and constraints,
wildlife: Flora and Fauna, Wildlife: Respect and harmony.
UNIT-IV
TOURISM MARKETING
Marketingdefinition of Market, Market Demand and Marketing. Need, Wants and Demand.
The marketing ConceptCustomer Orientation, Market focus and Marketing Profitability.
Mission and vision Statements. Product development and Market Development methods. SWOT
Analysis in Marketing of Products.
UNIT V
CUSTOMER RELATIONSHIP MANAGEMENT IN TRAVEL SECTOR
Service standards & Evaluation of Customer needsDefinition of service & the range of
products. Various services available through Public & Private sector. People based and
equipment based services. Characteristics of a service. Common service management practices.
Marketing concept of needs, wants and demand, value & Satisfaction. Employees as internal
customers and their satisfaction, Principles, Components & development of Customer Service
Listening, Responding, Informing, Maintaining safety and Security. Customer Service
DevelopmentSteps in developing customer services for the frontline staff.
COURSE OUTCOMES
1. Student should have an ability to know to understand the tourism system in India and
abroad.
2. Student should have an ability to know to know what is Heritage & Cultural Tourism in
India and world.
3. Student should able to know what Tourism ecology is.
4. Student should have an ability to know about Tourism Marketing .
5. Student should have an ability to know to know about customer relationship
management in Travel Sector
EXAMINATION : One question from each unit with internal Choice.
TEXT BOOK
SUNETRA RODAY, ARCHANA BIWAL, JOSHI VANDANA,(2013), Tourism Operations &
Management, Oxford university Press.
REFERENCE BOOKS
1) Kotler P., Bowen J., Makens J (2007). Marketing for Hospitality & Tourism, Pearson
Prentice Hall.
2) Roy A.Cook, Laura J.Yale, Joseph J.Marqua (2007). TourismThe Business of Travel,
Pearson Prentice Hall.
3) Jha S.M. (2008), Tourism Marketing, Himalaya Publishing House.
4) CHAVLEK, N., (1999), Tour operators and international tourism, Tourism center,
University of Minnesota, St.Paul, MN.
5) GOELDNER, C.R. &BRENT, J.R., (2003), Tourism: Principles, Practices, Philosophies,
9th Edition, John wiley & sons, New York.
6) Mill, R.C. & Morrison, A.M., (2002), The Tourism system, 4th Edition, Kendall/Hunt
publishing.
ADVANCED TRAINING KITCHEN-II

Examination : 50 Nature of Exam : Practical
COURSE OBJECTIVES
1. To know how to prepare various items based on pork products.
2. The student should know how to make sandwiches, salads
3. The student should learn Carving skills.
4. The student should learn how to make sculptures
Making of Galantine Whole Bird , Wrapped, Trussed Using Poached,

Roasted and Braised Techniques.
Presentation of Galantine Using Chaud Froid and aspic, Using Platter, Plates and
Contemporary Styles.
Making of Ballotines, Roulades Using Poultry and Meat.
Presentation of Ballotines, Making the right garnishes and garnitures
Roulades
Preparation Of Sandwiches Classical, Hot and Cold, Modern Sandwiches (pinwheel,
subs etc.,), Open faced etc.,
Presentation Of Sandwiches Smorgasbroad styles , Mirror , platter contemporary.
Preparation of Salads Classical and current salads
Presentation of Salads Bowl, platter, Miniature and proportioned presentations.
Preparation of Appetizer Canopies, Hors d oeuvres, zakuski, smorebroad,
Bruchetas etc.,
Presentation of Appetizer Classic and current trends of presentation.
Preparation of Pate
pt de foie gras Preparation of various liver pates including goose liver.
Presentation of pt de foie Presentation in plate and platter along with wine jelly.
gras
pt en crote Preparation of pastry case and the filling.
Presentation of pt en crote Presentation in plate and platter along with garnitures.
pt en terrine Using different meats makig a terrine in a terrine mould.
Presentation of pt en terrine Presentation in plate and platter along with garnitures.
Preparation and presentation of Using both poultry and seafood.
mousse and mousseline Presenting both single portion in plate as well as platter
presentation.
Fruit and vegetable carving:- Engraving, 2dcarving, 3d carving, stenciling, assembling.

Ice Carving:- Etching, sculpting 2d and 3d, fusing and assembling.
Styrofoam:- 2d an3d block carving and assembling.
Jelly Logo:- Block cutting and smudging.
Butter Sculpting:- Tibetan style and armature mounting.
Demonstration of
Tallow Sculpting : building of armature , filling, making of tallow , and mounting and finishing.
Mash potato: Mash potato piece Monte Preparation and presentation.
COURSE OUTCOME
1. The student should have an ability to know to prepare various items based on pork
products.
2. The student should have an ability to know to make sandwiches, salads
3. The student should have an ability to know to Carve the vegetables and fruits
4. The student should have an ability to know to make sculptures
TEXT BOOK
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) John Wiley
& Sons; 4th Edition Edition -2012
REFERENCE BOOKS
1. Modern Garde Manger: A Global Perspective -2nd Edition-Robert Garlough, Angus
Campbell-Cengage Learning, 2011
2. The Bread Bible-Beth Hensperger-Chronicle Books, 2013 professional Baking 6th
Edition-wayne-Gisslen
FOOD AND BEVERAGE SERVICE-IV

COURSE OBJECTIVES
1. The student should learn how to plan for Buffets, Setting of Buffets,
2. The student should learn Service of Sorbets, Cheese and Salads.
3. The student should learn POS Soft ware operations.
List of Experiments/Practicals
Preparation of Duty Schedules.
Planning of Buffets
Setting of Buffets
Service of Sorbets
Service of Cheese
Service of Salads
POS Software
COURSE OUTCOMES
1. The student should plan for Buffets & Setting of Buffets,

2. The student should have an ability to know to serve Sorbets, Cheese and Salads.
3. The student should have an ability to know to operate POS Soft ware
TEXT BOOK
REFERENCE BOOKS
1. Food & Beverage simplified Varaprasad-Pearson publishers - 2013.
2. Modern Restaurant service John Fuller Stanley Thorne Pub Ltd
3. Introduction to Modern food and beverage service by William H Krant.
PROJECT REPORT
Examination : 50 Nature of Exam: Presentation of Project (Viva-
Voce)
Broad Guidelines
Project for Final year should be based on the knowledge they have gained during their three-year
study. It can be any of the following:
1. Case Study of an Establishment
2. Setting up of a new unit- restaurant, hotel or any other catering establishment.
3. Turnaround strategy
4. Financial Analysis of an Hotel
5. Feasibility Study for a Hotel Restaurant
6. Any other topics 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 based and the topics related should be as per the broad
guidelines given above.
3) The topic has to be selected at the starting of the semesters within the stipulated time
announced by the college and subsequently submission at the time prescribed by the
college.
FORMAT
1) Initial pages of the project
Title page, Certificate of the Student, Certificate of the Guide ,Acknowledgements
2) Index
Headings. Tables, Graphs, Figures
3) Synopsis
4) Introduction Overview of the topic
5) Review of the literature
6) Methodology & Objectives
7) Profiles
8) Primary Data
9) Secondary Data
10) Data analysis & interpretations.
11) Findings, Conclusions & Recommendations
12) Bibliography
13) Appendixes
14) Questionnaire
Note: If a Candidate fails to score 40 % aggregate of 75 i.e. 30, He / She has to submit the
revised project for evaluation and reappear for the exam as and when conducted by
University.
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FACULTY OF TECHNOLOGY

BOARD OF STUDIES MEETING

ADVANCED FOOD PRODUCTION

EXAMINATION: One question from each unit with internal choice

FOOD AND BEVERAGE SERVICE-III

EXAMINATION: One question from each unit with internal choice

ACCOMODATION OPERATION III

EXAMINATION: One question from each unit with internal choice

EXAMINATION: One question from each unit with internal choice

BHMCT : 3.105 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

BHMT : 3.106 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

BHMT : 3.107 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

BHMP : 3.108 Periods per week : 8

Mediterranean Cuisine Mexican Cuisine

BHMP : 3.109 Periods per week : 2

BHMP : 3.110 Periods per week :2

1. IKIBANA India -Veneetha sunil Kumar(author & Publisher) 2007

BHMP : 3.111 Periods per week : 2

Calculation of Revenue for Sample hotels

BHMT : 3.201 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

BHMT : 3.202 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

EXAMINATION: One question from each Unit with Internal Choice.

BHMT : 3.204 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

BHMT : 3.205 Periods per week : 3

EXAMINATION: One question from each unit with internal choice

TRAVEL & TOURISM

ADVANCED TRAINING KITCHEN-II

Making of Galantine Whole Bird , Wrapped, Trussed Using Poached,

Fruit and vegetable carving:- Engraving, 2dcarving, 3d carving, stenciling, assembling.

FOOD AND BEVERAGE SERVICE-IV

BHMT : 3.208 Periods per week : 2

1. The student should plan for Buffets & Setting of Buffets,

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