Hotel Management & Catering Technology

COMMUNITY COLLEGES ‘HOTEL MANAGEMENT & CATERING TECHNOLOGY

Meeting of Board of Studies in Community Colleges Programme ‘Hotel Management and Catering Technology’ was held on 13-04-2019 at 11.00 a.m. in Placements Room No.228.

Members present

1 Smt.B. Anne Sumalatha Chairman Sd/- 2 Sri P. Chandra Sekhar University Nominee Sd/- 3 Sri Y. Rajesh Subject Expert Sd/- 4 Sri K. Chandra Sekhar Industrialist/Subject Sd/- Expert 5 Sri K. Mahesh Subject Expert Sd/- 6 Dr.M. Ramesh, HOD, Economics & Principal I/C Principal I/C Sd/- 7 Dr.Rajesh C Jampala Dean Sd/- 8 Sri V Babu Rao Director Sd/- 9 Sri K Sridhar Member Sd/- 10 Smt.R. Deepa Member Sd/- 11 Sri K. Vijay Member Sd/- 12 Sri VVK Dharmendra Member Sd/- 13 Smt.V. Bhanu Nareesha Member Sd/-

A G E N D A

To evaluate and approve the structure and syllabi of Community College programme “Hotel Management & Catering Technology”, for the batch of students admitted from the year 2019- 2020 and onwards.

Resolutions

1. Resolved to follow the structure given here under programme for Community College programme “Hotel Management & Catering Technology” from the batch of students admitted in the academic year 2019-2020 and onwards. (Refer Annexure-I)

2. Resolved to adopt the guidelines circulated by UGC to all colleges for introducing the Community College Programmes. (Refer Annexure-II)

3. Resolved to follow the syllabi of the following courses of I to VI semesters for the batch of students admitted in the academic year 2019-2020 and onwards. (Refer Annexure-III).

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COMMUNITY COLLEGE PROGRAMME HOTEL MANAGEMENT & CATERING TECHNOLOGY COURSE STRUCTURE

SEMESTER –I Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Communicative English 75 25 4 4 2 IT for Hotel Management 75 25 4 4 3 Value Education 75 25 4 4 Room Division Department (Front 5 75 25 4 Office & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) F&B Service 75 25 4 5 5 F&B Service Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals 25 25 2 2

SEMESTER –II Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Communicative English 75 25 4 4 2 IT for Hotel Management 75 25 4 4 3 Environmental Studies 75 25 4 4 Room Division Department (Front 5 75 25 4 Office & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) F&B Service 75 25 4 5 5 F&B Service Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals 25 25 2 2 SEMESTER –III Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Communicative English 75 25 4 4 2 Leadership Education 75 25 4 4 3 Entrepreneurship 75 25 4 4 Room Division Department(Front Office 5 75 25 4 & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) F&B Service 75 25 4 5 5 F&B Service Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals (Sem III/IV) 25 25 2 2

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SEMESTER –IV Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 HRM & Hotel Law 75 25 4 4 2 Nutrition And Food Hygiene 75 25 4 4 3 Basic Accountancy 75 25 4 4 Room Division Department(Front Office 5 75 25 4 & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) Hotel Engineering 75 25 4 5 5 Hotel Engineering Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals (Sem III/IV) 25 25 2 2

SEMESTER –V Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Tourism Management 75 25 4 4 2 Retail Management 75 25 4 4 3 Management Process 75 25 4 4 Bar Management 75 25 4 5 4 Bar Management Practical 25 25 2 2 F&B Management 75 25 4 5 5 F&B Management Practical 25 25 2 2 Advance culinary Preparation 75 25 4 5 6 Advance culinary Preparation Practical 25 25 2 2

SEMESTER –VI Teaching SL.NO. Subject Marks Credits Hours 1 Specialized Industrial Training 500 20 810 Hrs 2 Project Work – Student area of Interest 100 10 -

Marks Break up

Attendance 100 Marks Training Certificate 100 Marks Training Log Book Evaluation 100 Marks Training Presentation 100 Marks Viva Voce 100 Marks

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COMMUNICATIVE ENGLISH

Semester-I Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT-I: COMMUNICATION

1) Fundamentals of Communication 2) Non –Verbal Communication

UNIT-II: GRAMMAR

1) Sentence, Phrases & Clauses

2) Tenses(aspect)

3) Articles & Prepositions

4) CONCORD( Subject-Verb-Agreement)

UNIT-III: SPEAKING SKILLS-I

1) Basics of Presentations 2) Interview Skills 3) Group Discussion

UNIT-IV: WRITING SKILLS-I

1) Letter Writing 2) E-Correspondence

UNIT-V: WRITING SKILLS-II

1) Resume & CV 2) Cover letter

References:

1. Business Correspondence and Report Writing by R.C. Sharma and Krishna Mohan 2. Communication and Soft Skills-3 by Varinder Kumar and Bodh Raj. 3. Communication and Soft skills-I by P.S.Srinivasan, M.Ganesh kumar,Raghu Sreenivasa Rao, K.Jagadeeswara Rao, Sripathi Chandra Sekhar 4. English In use(A course in communication skills and soft skills-2)Orient Black Swan(Editors N.Usha, V.B.Chitra)

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INFORMATION AND COMMUNICATION TECHNOLOGY FOR HOTEL MANAGEMENT

Semester-I Periods per week : 4 Hrs. Course Code : Credits : 4

Unit-I: Basics of Computers :Definition of a Computer - Characteristics and Applications of Computers – Block Diagram of a Digital Computer – Classification of Computers based on size and working – Central Processing Unit – I/O Devices. Unit-II: Primary, Auxiliary and Cache Memory – Memory Devices. Software, Hardware, Firmware and People ware – Definition and Types of Operating System – Functions of an Operating System – MS-DOS – MS Windows – Desktop, Computer, Documents, Pictures, Music, Videos, Recycle Bin, Task Bar – Control Pane. Unit-III: MS-Word Features of MS-Word – MS-Word Window Components – Creating, Editing, Formatting and Printing of Documents – Headers and Footers – Insert/Draw Tables, Table Auto format – Page Borders and Shading – Inserting Symbols, Shapes, Word Art, Page Numbers, Equations -Spelling and Grammar – Thesaurus – Mail Merge Unit-IV: MS-PowerPoint Features of PowerPoint – Creating a Blank Presentation - Creating a Presentation using a Template - Inserting and Deleting Slides in a Presentation – Adding Clip Art/Pictures – Inserting Other Objects, Audio, Video - Resizing and Scaling of an Object – Slide Transition – Custom Animation Unit-V: MS-Excel Overview of Excel features – Creating a new worksheet, Selecting cells, Entering and editing Text, Numbers, Formulae, Referencing cells – Inserting Rows/Columns –Changing column widths and row heights, auto format, c hanging font sizes, colors, shading. REFERENCES: 1. Fundamentals of Computers by ReemaThareja, Publishers : Oxford University Press,India 2. Fundamentals of Computers by V.Raja Raman, Publishers : PHI 3. Microsoft Office 2010 Bible by John Walkenbach, Herb Tyson, Michael R.Groh andFaitheWempen, Publishers : Wiley

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HUMAN VALUES AND PROFESSIONAL ETHICS

Semester-I Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT-I : INTRODUCTION TO VALUE EDUCATION

Value Education, Definition, Concept and Need for Value Education, The Content and Process of Value Education, Self -Exploration as a means of Value Education, Happiness and Prosperity as parts of Value Education.

UNIT-II : HARMONY IN THE HUMAN BEING Human Being is more than just the Body, Harmony of the Self (‘I’) with the Body, Understanding Myself as Co -existence of the Self and the Body, Understanding Needs of the Self and the Needs of the Body.

UNIT-III : HARMONY IN THE FAMILY AND SOCIETY AND HARMONY IN THE NATURE Family as a basic unit of Human Interaction and Values in Relationships,The Basics for respect and today’s Crisis : Affection, Care, Guidance, Reverence, Glory, Gratitude and Love , Comprehensive Human Goal : The Five dimensions of Human Endeavour.

UNIT-IV : SOCIAL ETHICS The Basics for Ethical Human conduct ,Defects in Ethical Human Conduct, Holistic Alternative and Universal order, Universal Human Order and Ethical Conduct.

UNIT-V : PROFESSIONAL ETHICS Value Based Life and Profession, Professional Ethics and Right Understanding, Competence in Professional Ethics, Issues in Professional Ethics – The Current scenario, Vision for Holistic Technologies, Production System and Management Models.

REFERENCE BOOKS : 1. A.N.Tripaty, Human Values, New Age International Publishers, 2003 2. Bajpai.B.L., Indian Ethos and Modern Management, New Royal Book Co., Lucknow, Reprinted, 2004 3. Bertrand Russell, Human Society in Ethics and Politics 4. Corliss Lamont, Philosophy of Humanism 5. Gaur.R.R., Sangal.R, Bagaria.G.P., A Foundation Course in Value Education, Excel Books, 2009 6. Gaur.R.R., Sangal.R, Bagaria.G.P., Teacher’s Manual, Excel Books, 2009 7. I.C.Sharma, Ethical Philosophy of India, Nagin & Co., Julundhar 8. Mort imer.J.Adler, What Man has Made of Man 9. R.Subramanian, Professional Ethics, Oxford University Press 10. Text Book for Intermediate Ethics and Human Values, Board of Intermediate Education & Telugu Academy, Hyderabad 11. William Lilly, Introduction to Ethics, Alli ed Publishers

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ROOM DIVISION DEPARTMENT

Semester-I Periods per week : 5 Hrs. Course Code : Credits : 4

House Keeping UNIT 1: Introduction: Meaning and definition. Importance of Housekeeping, Responsibility of the Housekeeping department, a career in the Housekeeping department. Housekeeping Department, Organizational framework of the Department (Large/Medium/Small Hotel), Role' of Key Personnel in Housekeeping, Job Descriand Job Specification of staff in the department, Attributes and Qualities of the Housekeeping staff - skills of a good Housekeeper, Interdepartmental Coordination with more emphasis on Front office and the Maintenance department.

UNIT 2: Housekeeping Procedures: Briefing, Debriefing, Gate pass, indenting from stores. Inventory of Housekeeping Items. House keeping control desk, Importance, Role, Co-ordination, check list, key control. Handling Lost and Found, Forms, Formats and registers used in the Control Desk, Paging systems and methods, Handling of Guest queries, problem, request, General operations of control desk The Hotel Guest Room: Layout of guest room (Types), Layout of corridor and floor pantry, Types of guest rooms. Guest Room Features – Housekeeping Perspective

Front Office UNIT 3: Tourism Industry: Introduction, 5 A’s of tourism Hospitality Industry: Introduction, origin and its nature, Development and growth in India Accommodation Industry, Types & Classification of Hotels on different basis; Star Categorization, Heritage Hotels and others. Organization structure of hotels, Various departments and sub -departments in a hotel, Their profile and activities.

UNIT 4: Front Office: Functions and its importance, Different sections of the front office department and their importance - Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier. Inter and intra -department coordination

UNIT 5: Types of rooms and food plans - Different section of front office and their importance. Layout. of front office department - Equipments used in front office -Planning the F.O. and lobby - Qualities, social skills, poise, voice and speech required of front office staff - Hotel Brochure - Facilities available in hotel - Tariff - Glossary of F.O. Terms.

SUGGESTED READINGS: 1. Front Office Training manual – Sudhir Andrews. Publisher: Tata Mac Graw Hill 2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA 3. Front Office – operations and management – Ahmed Ismail (Thomson Delmar). 4. Managing Computers in Hospitality Industry – Michael Kasavana & Cahell. 5. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke In House Management by A.K. Bhatiya. Key of House Keeping by Dr. lal 6. Commercial Housekeeping & Maintenance – Stanley Thornes 7. Management of Hotel & Motel Security (Occupational Safety and Health) By H. Burstein, Publisher :CRC 8. Managing Housekeeping Custodial Operation – Edwin B. Feldman Managing Housekeeping Operations – Margaret Kappa & Aleta Nitsch ke Professional 9. Check in Check out- Jerome Vallen 10. House Keeping Management - Matt A. Casado; Wiley Publications Housekeeping and Front Office – Jones 11. Management of Housekeeping Operations (II Edn.) - Robert J. Martin & Thomas J.A. Jones, Wiley Publication

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ROOM DIVISION DEPARTMENT PRACTICALS

Semester-I Periods per week : 2 Hrs. Course Code : Credits : 2

FRONT OFFICE

I. Know DO’S and Don’ts of conducting themselves in the front office II. Personal grooming III. Knowledge of equipments IV. Inter department and intra department co -ordination/linkages V. Handling situations VI. Front office terminology

HOUSE KEEPING

I. Rooms layout and standard supplies. (Amenities) II. Identification of cleaning equipments both manual and Mechanical. Use of different Brushes, brooms, mops, identification of cleaning agents. III. Maids Trolley: Set Up, Stocking and usage. 04 Bed making: IV. Identifying of linen. V. Step by step procedure for making bed/ Turn down service.

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FOOD & BEVERAGE SERVICE

Semester-I Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT 1 : F&B Services: –Introduction, Importance, Function, Sections Classification of catering establishment - commercial and non commercial.

UNIT 2: Food and Beverage Service Areas in a Hotel, Restaurants and their subdivisions: Coffee Shop, Room Service, Bars, Banquets, Discotheques, Grill Room, Snack Bar, Executive Lounges, Business Centers and Night Club.

UNIT 3 : Ancillary Areas of Food and Beverage Service, Back areas: Still Room, Wash-up, Hot-Plate, Plate Room, Kitchen Stewarding.

UNIT 4 : Departmental Organization & Staffing – Organization Structure of F&B Services in different types of Hotels. Job Descriptions and Job specifications of different F&B service positions, attributes of F&B personnel.

UNIT 5 : Food & Beverage Service equipment : Operating equipment, Requirements, Criteria for selection quantity and types. Classification of crockery/ cutlery/ glassware/ hollowware/ flatware/ special equipment upkeep and maintenance of equipment., Furniture, Linen, Disposables. Rules of Laying a table, Cover Definition and different layouts of Cover, Rules of waiting at the table, Do`s and Don`ts of Waiter,

SUGGESTED READINGS: 1. Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher: ELBS 2. Food & Beverage Service Management - Brian Varghese 3. Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw 4. Hill. Food &Beverage Service Lillicrap & Cousins, ELBS 5. Introduction F& B Service- Brown, Heppner & Deegan 6. Menu Planning- Jaksa Kivela, Hospitality Press 7. Modern Restaurant Service – John Fuller, Hutchinson 8. Professional Food & Beverage Service Management -Brian Varghese 9. The Restaurant ( From Concept to Operation)

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FOOD AND BEVERAGE SERVICE PRACTICALS

Semester-I Periods per week : 2 Hrs. Course Code : Credits : 2

Basic Etiquettes for Restaurant Staff. 1. Grooming and Hygiene 2. Identification of Restaurant and Bar equipment. 3. Knowledge of other interlink department. 4. Training: 5. Telephone Etiquettes. 6. Carrying Salvers and Room service trays 7. Holding of plates(Soiled and Fresh) 8. Holding of glassware. 9. Holding of Cutlery. 10. Laying of Table Cloth & Relaying. 11. Napkin folding with video presentations

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FOOD PRODUCTION

Semester-I Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT 1: Introduction to cookery & its evolution - Aims and objectives of cooking Food De Cuisine - Raw materials: classification and uses according to their functions

UNIT 2: Principles of food storage, Preparation of ingredients Mise -en-place and methods of mixing, texture faults and remedies - Effects of heat on food: Methods of cooking, time and temperature - Culinary

UNIT 3 : Hygiene: introduction, importance and types. Handling kitchen accidents e.g. burns, cuts, fractures and Heart attack. Fire: Introduction, Types and how to extinguish different types of fire.

UNIT 4 : Kitchen organization: brigade, liaison of kitchen with other departments- Duties of kitchen staff, functions of various sections of kitchen.

UNIT 5 : Kitchen equipment and tools, cleaning and maintenance - Kitchen structure , layout, receiving and preparing areas - Cooking areas, serving areas and wash up areas - Safety precautions -Weight and measures.

SUGGESTED READINGS: 1. Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins 2. Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers 3. Cooking Essentials for the New Professional Chef 4. Larder Chef By M J Leto & W K H Bode Publisher: Butterworth - Heinemann 5. Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman 6. Practical Cookery By Kinton & Cessarani 7. Practical Professional Cookery By Kauffman & Cracknell 8. Professional Cooking By Wayne Gisslen, Publisher Le Cordon Bleu

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FOOD PRODUCTION PRACTICALS

Semester-I Periods per week : 2 Hrs. Course Code : Credits : 2

1. Proper usage of a kitchen knife and hand tools 2. Understanding the usage of small equipments 3. Familiarization, identification of commonly used raw material 4. Basic hygiene practices to be observed in the kitchen 5. First aid for cuts & burns 6 EGG COOKERY Preparation of: (i) Hard & soft boiled eggs. (ii) Fried eggs. (iii) Poached eggs. (iv) Scrambled eggs. (v) Omelet’s (Plain, Spanish, Stuffed)

07 PREPARATION OF VEGETABLES (i) Cuts of vegetables: Julienne, Jardinière ,Dices, Cubes, Macedoine, Paysanne, Shredding, Concassé ii) Mire-poix iii) Blanching of Tomatoes and Capsicum. iv) Cooking vegetables: Boiling (potatoes, peas), Frying (Aubergine, Potatoes) Steaming (Cabbage), Braising (Potatoes), Braising (Onions, cabbage)

08 RICE & PULSES COOKING (i) Identification of types of rice varieties & pulses. (ii)Simple preparation of (a) Boiled rice (Draining & absorption) Method. (iii)Fried rice. (iv)Simple dal preparation (v)Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.

SUGGESTED READINGS:

1. Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher: ELBS 2. Food & Beverage Service Management - Brian Varghese 3. Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw Hill. 4. Food & Beverage Service Lillicrap & Cousins, ELBS Introduction F& B Service- Brown, Heppner & Deegan

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FOOD PRODUCTION

Semester-II Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT-1 Ingredients used in cooking-I: Cereals and Grains, Fruits and Vegetables, and Sweetners- Types, Purchasing and Storing considerations. Ingredients used in cooking-II: Milk and Milk Products, Salt and Oil & Fat - Introduction, Types, Purchasing and Storing considerations.

UNIT-2 EGG, Meat (Lamb, Poultry, Beef, veal, pork & game birds) - Fish & Shell Fish. Introduction, Types, Purchasing and Storing considerations.

UNIT-3 Roux"s ,Stocks,soups :classification and types-Soup garnishes and accompaniments, thickening agents, binding agent and clarifying agents -

UNIT-4 Sauces: Classification of mother sauces with five derivatives - Proprietary sauces and compound butters -Accompaniments and garnishes -Flavouring and colouring agents

UNIT-5 Bakery: Flour - types, uses and storage - Different dough’s used in bakery - Sugar: types ,uses and storage, different stages of sugar when melted and its application in bakery - Effect of temperature and different temperatures used in bakery for different products - Role of egg, fat and leavening agents in bakery products - Methods of bread and cake making : different methods, Faults and their remedies.

SUGGESTED READINGS: 1. Art of Indian Cookery, Rocky Mohan, Roli Prasad 2. Cooking with Masters, J. Inder Singh Kalra, Allied 3. Modern Cookery (Vol-I) For Teaching & Trade, Philip E. Thangam, Orient Longman Larousse Gastronomique-Cookery Encyclopedia, Paul Hamlyn 4. The Complete Guide to the Art of Modern Cookery, Escoffier

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FOOD PRODUCTION PRACTICALS

Semester-II Periods per week : 2 Hrs. Course Code : Credits : 2

1. Preparation of stocks: - Demonstration + Preparation of white stock, brown stock, fish stock. 2. Preparation of sauces: - Demonstration + Preparation of basic mother sauces & 2-3 derivatives of each. 3. Preparation of soups:- 4. Consomme - royale, Carmen, Claremont, ambassadrice, Indienne. 5. Cream - tomato, spinach, vegetable 6. Puree - lentils, peas, carrots 7. Broth - scotch broth, minestrone 8. Veloutes - cream de volaille princesse, veloute dame blanch / marielouise 9. National soups - mulugutwanny, French onion, ox-tail. 10. Bisque - prawn, shrimp

11. Identification and preparation of fish 12. Cuts of fish (fillet, dame, troncon, paupiette, goujon) 13. Preparation of simple fish - saumon grille, pomfret Meuniere, sole Mornay, fish Orly, fish Colbert, alaanglaise. 14. Identification and preparation of poultry:- 15. Cuts of poultry, preparation and jointing of chicken, preparing of simple dishes such as Poulet roti al’anglaise, Poulet grille diable, Poulet sauté chasseur, Poulet Maryland. 16. Identification & preparation of meat: - Identification of various cuts - Carcasse demonstration of lamb & pork - preparation of basic cuts as lamb & pork chops, tournedoes, fillet steak & escalope - Roast leg of lamb.

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COMMUNICATIVE ENGLISH

Semester-III Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT-I: 1) JAM 2) Public Speaking UNIT-II: 1) Report Writing 2) Précis Writing UNIT-III: 1)Paraphrasing & Summarizing 2)Memos UNIT-IV: 1) Meetings(Notice, Agenda, Minutes) 2) Brainstorming UNIT-V: 1) Body Language 2) Emotional Intelligence 3) Positive Attitude 4) SWOT Analysis REFERENCES: 1.Communication and Soft skills-3 by Varinder kumar and Bodh raj 2.Engage with English(Orient Blackswan) Editors N.Usha and V.B.Chitra 3.Business correspondence and report Writing by R.C.Sharma,Krishna Mohan(Fourth Edition) 4.English In use(A course in communication skills and soft skills-2) (Orient Black Swan)

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LEADERSHIP EDUCATION

Semester-III Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT I: Organisation – Management – Leadership –Meaning and Significance – Different theories – Trait Theory, Blake & Mountan Theory – Other functions of Management. UNIT II: Behavioral Concepts – Individual Behaviour – Perception – Learning – Attitude Formation and Change – Motivation – Theories of Motivation – Personality Development. UNIT III: Interpersonal Behaviour – Communication – Leadership Influencing Relations – Transactional Analysis. UNIT IV: Group Dynamics – Roles – Morale – Conflict – Groups -Inter-Group Behaviour – Inter- Group Collaboration and Conflict Management. UNIT V: Team Building and Management – Developing team resources – Designing team – Participation and Repercussion – Team building activities.

REFERENCES: 1. Fred Luthans, “Organizational Behaviour”, Tata McGraw Hill Publishing Co., New Delhi. 2. Robins, Stephen P, “Organizational Behaviour”, Prentice Hall of India, New Delhi. 3. Koontz and O “Donnell”, Essentials of Management, TMH Publishing Co., New Delhi. 4. Keith Davis, “Human Behaviour at Work”, Tata McGraw Hill Publishing Co., New Delhi. 5. Aswathappa,”Orgnizational Behaviour”, Himalaya Publishing House, Mumbai 6. Stoner Freeman, “Management”, Prentice Hall of India, New Delhi.

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ENTREPRENEURSHIP

Semester-III Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT-I Entrepreneurship: Entrepreneur characteristics – Classification of Entrepreneurships – Incorporation of Business – Forms of Business organizations –Role of Entrepreneurship in economic development – Start -ups. UNIT-II Idea Generation and Opportunity Assessment: Ideas in Entrepreneurships – Sources of New Ideas – Techniques for generating ideas Opportunity Recognition – Steps in tapping opportunities. UNIT-III Project Formulation and Appraisal : Preparation of Project Report –Content; Guidelines for Report preparation – Project Appraisal techniques –economic – Steps Analysis; Financial Analysis; Market Analysis; Technical Feasibility. UNIT-IV Institutions Supporting Small Business Enterprises: Central level Institutions: NABARD; SIDBI, NIC, KVIC; SIDIO; NSIC Ltd; etc. – state level Institutions –DICs- SFCSSIDC-Other financial assistance. UNIT-V Government Policy and Taxation Benefits: Government Policy for SSIs- tax Incentives and Concessions –Non-tax Concessions – Rehabilitation and Investment Allowances.

REFERENCES:

1. Arya Kumar, Entrepreneurship, Pearson, Delhi, 2012. 2. Poornima M.CH., Entrepreneurship Development–Small Business Enterprises, Pearson, 2009 3. Michael H. Morris, et. al., Entrepreneurship and Innovation, Cengage Learning, New Delhi, 2011 4. KanishkaBedi, Management and Entrepreneurship, Oxford University Press, Delhi, 2009 5. Anil Kumar, S., et.al., Entrepreneurship Development, New Age Publishers, New Delhi, 2011 6. Khanka, SS, Entrepreneurship Development, S. Chand, New Delhi.

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ROOM DIVISION DEPARTMENT

Semester-III Periods per week : 5 Hrs. Course Code : Credits : 4

HOUSEKEEPING

UNIT 1: Supervision Importance of Inspection Checklist for Inspection Typical Areas usually neglected where special attention is required. Self Supervision Techniques for Cleaning Staff Degree of Discretion / Delegation to Cleaning Staff.

UNIT-2: Linen / Uniform / Tailor Room Layout Types of Linen, Sizes, and Linen Exchange Procedure Selection of Linen Storage Facilities and Conditions Par Stock : Factors affecting Par Stock, Calculation of Par Stock Discard Management Linen Inventory System Uniform Designing : Importance, Types, Characteristics, Selection, Par Stock Function of Tailor Room Managing Inventory Par level of linen, uniform, guest loan items, machines & equipment, cleaning supplies & guest supplies Indenting from stores.

UNIT-3: Laundry Commercial and On- site Laundry Flow process of Industrial Laundering- OPL Stages in the Wash Cycle Laundry Equipment and Machines Layout of the Laundry, Laundry Agents Dry Cleaning Guest Laundry/Valet service Stain removal.

FRONT OFFICE

UNIT-4: Registration (non automatic, semi automatic and automatic) Relevant records for FITs, Groups, Air crews & VIPs During the Stay Activities Information services Message and Mail Handling Key Handling Guest special Requests Hospitality desk Complaints handling Guest handling Guest history.

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

SUGGESTED READINGS: 1. Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill 2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA 3. Front Office – operations and management – Ahmed Ismail (Thomson Delmar). 4. Managing Computers in Hospitality Industry – Michael Kasavana & Cahell. 5. Front Office Operations – Colin Dix & Chris Baird. 6. Front office Operation Management - S.K Bhatnagar, Publisher: Frank Brothers 7. Managing Housekeeping Custodial Operation – Edwin B. Feldman Managing Housekeeping Operations – Margaret Kappa & Aleta Nitsch ke Professional 8. Check in Check out- Jerome Vallen 9. House Keeping Management - Matt A. Casado; Wiley Publications Housekeeping and Front Office – Jones 10. Management of Housekeeping Operations (II Edn.) - Robert J. Martin & Thomas J.A. Jones, Wiley Publication

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ROOM DIVISION DEPARTMENT PRACTICALS

Semester-III Periods per week : 2 Hrs. Course Code : Credits : 2

HOUSE KEEPING 1. Layout of Linen and Uniform Room/Laundry 2. Laundry Machinery and Equipment 3. Stain Removal

FRONT OFFICE 1. Hotel function keys Create and update guest profiles Make FIT reservation Send confirmation letters 2. Printing registration cards Make an Add- on reservation, Amend a reservation 3. Cancel a reservation - with deposit and without deposit Log on to cashier code 4. Process a reservation deposit 5. Pre- register a guest Put message and locator for a guest, Put trace for guest 6. Check in a reserved guest Check in day use 7. Check –in a walk- in guest Maintain guest history 8. Issue a new key Verify a key, Cancel a key 9. Issue a duplicate key Extend a key 10. Programme keys continuously Re- programme keys 11. Programme one key for two rooms

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FOOD & BEVERAGE SERVICE

Semester-III Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT 1 :

Beer: History, manufacture, types, storage and service -Wine made from other fruits (apart from grapes) and their country of origin, method of service and storage - Liqueurs: types, classification and service - Other spirits: schnapps arrack, calvados, framboise, grappa and marc, ouzo, quetsch, tequila, sake, apertif, vermouth.

UNIT 2 :

Bar and restaurant planning - induction and types of Bar - Layout and planning of a bar, restaurant, pub - Laws, stocking and licensing laws - Corkage - bar equipment and control systems in bar - Need for proper planning - importance of free flow - Furniture, decor, e quipment: crockery, cutlery hollow - ware and other equipment, their manufacturers - Requirement of staff - arrangement of stations, allocations of stations to staff - records to be maintained by restaurant staff.

UNIT 3 :

Cocktails - Mixed drinks, classification and important mixed drinks - cocktails and mocktails - definition, types and method of mixing, recipe with different bases and their service.Tobacco - types, storage and service

UNIT 4 :

General introduction of wine: history and princ ipal wine producing countries of the world - Types of wine and other classification - Manufacturing of wine, bottling, labelling and shipping of wine. Wine producing regions of France and their examples, production of champagneWines of Italy and Spain, th eir manufacture - Wine of Portugal, Germany, Australia, S.Africa, California, and India - Storage of wine - Types of wine glasses - equipment needed for service of wine. Procedure of Service of Wines ( Red, White, and Sparkling)

UNIT 5 :

Banquets and conventions: Banquets - History and types - Organization of banquets department: duties and responsibilities of banquet staff - Layout arrangements, seating plans, facilities to be provided, booking dairy, function prospectus - Compilation of menus for functions, service during different occasion e.g. state level banquets, security arrangements and protocol involved Text Books

REFERENCES : 1. Lilly Crap - Food and Beverage Service - ELST - 1999. 2. Kevin - Complete wine course. 3. Christopher Egerton Thomas - How to manage a successful Bar. 4. John J. Poister. Bartenders Guide. 5. John Willey &Sons - Professional Restaurant Service

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FOOD & BEVERAGE SERVICE PRACTICALS

Semester-III Periods per week : 2 Hrs. Course Code : Credits : 2

1. Dispense Bar – Organizing Mise-en-place Task-01 Wine service equipment Task-02 Beer service equipment Task-03 Cocktail bar equipment Task-04 Liqueur / Wine Trolley Task-05 Bar stock - alcoholic & non-alcoholic beverages Task-06 Bar accompaniments & garnishes Task-07 Bar accessories & disposables

2. Service of Wines Task-01 Service of Red Wine Task-02 Service of White/Rose Wine Task-03 Service of Sparkling Wines Task-04 Service of Fortified Wines Task-05 Service of Aromatized Wines Task-06 Service of Cider, Perry & Sake

3. Service of Aperitifs Task-01 Service of Bitters Task-02 Service of Vermouths

4. Service of Beer Task-01 Service of Bottled & canned Beers Task-02 Service of Draught Beers

5. Service of Spirits Task-01 Service styles – neat/on-the-rocks/with appropriate mixers Task-02 Service of Whisky Task-03 Service of Vodka Task-04 Service of Rum Task-05 Service of Gin Task-06 Service of Brandy Task-07 Service of Tequila

6. Service of Liqueurs Task-01 Service styles – neat/on-the-rocks/with cream/en frappe Task-02 Service from the Bar Task-03 Service from Liqueur Trolley

7. Wine & Drinks List Task-01 Wine Bar Task-02 Beer Bar Task-03 Cocktail Bar

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FOOD PRODUCTION

Semester-III Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT – I: a) Principles of Quantity cooking, equipment, problems and adjustment in terms of cooking time & temperature. b) Fuel Types: electricity, gas, oil, coal, steam & high pressure steam.

UNIT - II: Menu Planning: Basics, special emphasis on quantity food production, planning of menus for various categories such as: school/college students, Industrial workers, hospitals, canteens, outdoor parties, theme dinners, transport/mobile catering - parameters for quantity food planning.

UNIT - III: Standard recipe & Indenting: Principles of Standard recipe & Indenting Quantities/portions for bulk production, Translation of recipies for indenting, practical difficulties involved in indenting. Formats.

UNIT-IV: North Indian cuisine - Moghlai, Avadh (Dum Pukht), Punjabi, Kashmiri: History, methodology, equipments, culinary terms - Tandoor: make, size, fixing and repairing - Tandoori Breads, Kababs, etc.

UNIT-V: South Indian Cuisine - Hyderabad!’, Kerala, Andhra, Tamilnadu, Chettinad : History, Methodology, equipment and culinary terms. c) Eastern & Western cuisine - Guajarati,. Rajasthan, Goan, Mah arashtra, Bengal: History, Methodology, equipment & culinary terms.

RECOMMENDED BOOKS: 1. Theory of Cookery -RanjitRaiTandoor 2. MohiniSethi - Catering Management 3. Kinton & Ceserani - Theory of Catering

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FOOD PRODUCTION PRACTICALS Semester-III / IV Periods per week: 2 Hrs. Course Code : Credits : 2

KASHMIRI

Two menus may be formed out of the Dishes given as under: Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh Vegetables and Potato: Ruwangan chaman,Choek wangan, Chaman Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa National Council for Hotel Management & Catering Technology, Noida. 8 Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney) Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc

MAHARASTRIAN MAHARASTRIAN AWADH AWADH MENU 01 MENU 02 MENU 01 MENU 02 Masala Bhat Moong Dal Yakhni Pulao Galouti Kebab Kolhapuri Khichdee Patrani Mughlai Paratha Bakarkhani Mutton Batata Macchi Tomato Gosht Do Piaza Gosht Korma Bhajee Masala Saar Tilgul Badin Jaan Paneer Pasanda Poori Chapatti Kulfi with Falooda Muzzafar Koshimbir Amti Coconut Poli Basundi BENGALI BENGALI BENGALI GOA MENU 01 MENU 02 MENU 03 MENU 01 Ghee Bhat Doi Mach Tikoni Mach Arroz Macher Jhol Pratha Baigun Bhape Galina Xacutti Aloo Posto Bhaja Payesh Luchi Toor Dal Sorak Misti Doi Sukto Alle Belle Kala Jamun GOA GOA PUNJABI PUNJABI MENU 02 MENU 03 MENU 01 MENU 02 Coconut Pulao Prawan Pulao Rada Meat Amritsari Macchi Fish Caldeen Mutton Vidalloo Matar Rajmah Masala Cabbage Foogath Beans Foogath Pulao Pindi Chana Bibinca Dodol Kadhi Bhaturas Punjabi Row Di Kheer Gobhi Kheer PUNJABI PUNJABI SOUTH INDIAN SOUTH INDIAN MENU 04 Tandoori Roti MENU 03 MENU 01 MENU 02 Tandoori Murg Sarson Da Saag Meen Poriyal Lime Rice Dal Makhani Makki Di Roti Curd Rice Meen Moilee Pudinia Chutny Peshawari Chole Thoran Olan Bainan Bhartha Motia Pulao Rasam Malabari Pratha Savian Sooji Da Halwa Pal Payasam Parappu Payasam

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SOUTH INDIAN SOUTH INDIAN RAJASTHANI RAJASTHANI Tamarind Rice Coconut Rice Gatte Ka Pulao Besan Ke Gatte Kori Gashi Chicken Chettinad Lal Maas Ratalu Ki Subzi Kalan Avial Makki Ka Soweta Safed Mass Bajra Sambhar Huli Chutny (Garlic) Dal Roti Savian Payasam Mysore Pak Halwa GUJRATI GUJRATI HYDERABADI HYDERABADI MENU 01 MENU 02 MENU 02 Sarki MENU 01 Gujrati Khichadi Kachi Biryani Brown Sofyani Biryani Oondhiyu Dalcha Rice Salli Methi Murg Batata Nu Tomato Mirchi Ka Salan Murg Tomato Kut Osaman Mix Veg. Raita Gujrati Dal Hare Piaz ka Raita Jeera Poori Khumani Ka Methi Thepla Double Ka Meetha Mohanthal Meetha Shrikhand

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HUMAN RESOURCE MANAGEMENT & HOTEL LAW

Semester-IV Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT-I An Introduction, to Personnel Department, Definition of HRM, Role of Human resource department in Hospitality Industry, Role and functions and responsibilities of Personnel manager- Definition and Role of HRD. Job Design, Job Analysis,Job Description,Job Enlargement,Job Enrichment,Job. Rotation.JobSpecification-Definitions,importanceand formats, Job Evaluation Meaning, Types and uses.

UNIT-II HR Planning • Concept & Features of Manpower Planning, Objectives of HRP Developing Human Resources • Objectives of HRD, • Recruitment, Sources of Recruitment, Selection application, and Interview, Types of Interview , Group selection Procedure, Advertisements, Rules and Regulations

UNIT – III Training and Development • Induction &Training: Meaning and Advantages, Purpose of training,Aids used while Training,training programmes for Hotel Employees, Basic Principle of Training, On Job training, How to instruct on the Job Training, Performance Evaluation and Appraisals,Definition and formats,Promotion Policy

UNIT –IV Introduction to Hotel Law • Laws applicable to hotel and catering industry, Procurement of licenses and permits required to operate hotel restaurant and other, Catering establishments., Criterion of fixation of taxes for various tariff structures applicable to hotels – luxury expenditure sales surcharge service tax etc. Labour laws • Definition and importance with various provisions, Factories Act 1944 – working environment welfare health and safety measures, Jurisdiction of inspectors.

UNIT –V Hotel – Guest Relationship • Right to receive or refuse accommodation to a guest,Guests’ right to privacy, Tenancy laws, Duty to protect guest., Employees and third party threats in restrooms and parking lots. Laws governing lost and found property • Hotel’s liability regarding guest property unclaimed property loss of property. • Hotel defenses to liability claims, Statutory limits on hotel’s liability.

REFERENCES: 1. Principles of Management – L.M.Prasad. 2. Marketing Management – Phillip Kotler. 3. Business Organisation – Sherlekar. 4. Marketing Management – Ramaswamy. 5. Personnel Management – C.B.Mamoria

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NUTRITION AND FOOD HYGIENE

Semester-IV Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT- I: • Introduction - definition - role of hygiene in hotel and catering industry - classification. • Personal hygiene: care of skin, hands, feet, hair, nose, mouth, ears, cuts & boils - use of jewellery and cosmetics - general health and illness: habits like smoking - proper grooming, uniform and protective clothing.

UNIT – II: • Hygiene & Food Handling • Hygiene involved in each activity of the catering cycle -receiving, storage, preparation, cooking, holding, serving, cleaning, disposal.

UNIT – III: • Environmental Hygiene • Hygiene involved at each stage of establishing a food service unit -site - structure - equipment - ventilation - lighting - water supply -waste disposal.

UNIT - IV: • Introduction to nutrition- food as a source of nutrient- functions of foods- definition of nutrition and nutrients.

UNIT – V: • Food groups- basic five groups. • Carbohydrate- sources, functions. • Lipid- sources, functions. • Proteins- sources, functions. • Minerals- calcium, phosphorous, sodium, iodine, fluorine- sources and functions. • Vitamins- classification, sources, functions.

REFERENCES : 1. Christie A B & Christie L C - Food Hygiene and food Hazards for all who handle food. 2. David Hazelwood and Anna Mclean - Hygiene - A complete course for Food Handlers - T.R. Publications, Madras. 3. Betty C Hobbs and Dane Roberts - Food poisoning and food Hygiene - T.R. Publications - 6th Edition. 4. Karla Longree and Gertrude Armbruster - Quantity Foods Sanitation - Wiley Publication London.

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BASIC ACCOUNTANCY

Semester-IV Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT – I INTRODUCTION TO ACCOUNTING Meaning and Definition, Types and Classification, Principles of accounting, Systems of accounting Generally Accepted Accounting Principles (GAAP). PRIMARY BOOKS (JOURNAL): Meaning and Definition, Format of Journal, . Rules of Debit and Credit, Opening entry, Simple and Compound entries, Practicals. SECONDARY BOOK (LEDGER): Meaning and Uses, Formats,Posting, Practicals.

UNIT-II SUBSIDIARY BOOKS:. Need and Use, . Classification, Purchase Book, Sales Book, Purchase Returns, • Sales Returns, • Journal Proper, • Practicals CASH BOOK: . Meaning, Advantages, Simple, Double and Three Column . Petty Cash Book with Imprest System (simple and tabular forms) Practicals.

UNIT – III BANK RECONCILIATION STATEMENT: Meaning Reasons for difference in Pass Book and Cash Book Balances Preparation of Bank Reconciliation Statement

UNIT – IV TRIAL BALANCE Meaning, Methods. Advantages.Limitations.Practicals

UNIT –V FINAL ACCOUNTS: Meaning, Procedure for preparation of Final Accounts. Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet. Adjustments (Only four) • Closing Stock Pre-paid Expenses • Outstanding Expenses • Depreciation CAPITAL AND REVENUE EXPENDITURE :. Meaning . Definition of Capital and Revenue Expenditure

REFERENCES:

1. Introduction to Accountancy -S.Chand Publications-S.C Guptha 2. Basic Accounting- Rajni Sofat-Preeti Hiro.

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ROOM DIVISION DEPARTMENT

Semester-IV Periods per week : 5 Hrs. Course Code : Credits : 4

HOUSE KEEPING

UNIT 1: Flower arrangement Flower arrangement in Hotels Equipment and material required for flower arrangement conditioning of plant material Styles of flower arrangements Principles of design as applied to flower arrangement

UNIT-2: Key cards, key control register - issuing, return, changing of lock, key belts, unusual occurrences. Cleaning of Different Types of Floor Surfaces Special Services - baby sitting, second service, freshen up service, valet service..Care and Cleaning of Metals Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromium pewter, Stainless Steel, Types of tarnish, cleaning agents and methods used.

FRONT OFFICE

UNIT 3: Check out procedures Guest accounts settlement Cash and credit Indian currency and foreign currency Transfer of guest accounts Express check out.

UNIT 4: Control of cash and credit night auditing Functions. Audit procedures (Non automated, semi automated and fully automated.

UNIT 5: Front office and guest safety and security Importance of security systems Safe deposit Key control Emergency situations (Accident, illness, theft, fire, bomb).

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ROOM DIVISION DEPARTMENT PRACTICALS

Semester-IV Periods per week : 2 Hrs. Course Code : Credits : 2

HOUSE KEEPING 1. Flower Arrangement 2. Selection and Designing of Uniforms

FRONT OFFICE 1. Suggestive list of tasks for front office operation system 2. How to make a reservation 3. How to create and update guest profiles 4. How to update guest folio 5. How to print guest folio 6. How to make sharer reservation 7. How to feed remarks in guest history 8. How to add a sharer 9. How to make add on reservation 10. How to amend a reservation 11. How to cancel a reservation 12. How to make group reservation 13. How to make a room change on the system 14. How to log on cashier code 15. How to close a bank at the end of each shift 16. How to put a routing instruction 17. How to process charges in 18. How to process a guest check out 19. How to check out a folio 20. How to process deposit for arriving guest 21. How to process deposit for in house guest 22. How to check room rate variance report 23. How to process part settlements

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HOTEL ENGINEERING

Semester-IV Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT-I Hotel Maintenance Management Introduction & Scope in Hotels, Classification and Types, Maintenance Programmes. Engineering Department Organization & Setup of the Department , The Staff – Duties and Responsibilities, Requirement of Engineering Workshops.

UNIT –II Fuels Types of Fuels available , Gases, Precautions while using them - Heat Parts, BTU, Thermal & Calorific values, Calculation of heat requirements, Fuel Requirement, Principle of Bunsen burner Construction of an Industrial Gas Range: Parts & Functions, striking back, causes and remedies of problems.

Electricity: Meaning and use, advantage as a type of energy, conductors and non conductors, meaning of ampere, volt, ohm and their relationship, ohm’s law, AC & DC- their differences, advantages and disadvantages, signs and signals, closed and open circuits, causes and dangers, importance of earthing, General layout of circuits including service entrance, distribution panel boards, calculation of power requirements, meter reading and bin calculations.

UNIT-III Water Management System Sources of water and its quality, Methods of removal of hardness, description of cold water, Supply from mains and wells, calculations of water requirements and capacity of storage, systems.

Sanitary Systems Sinks, basins, water closet, bidets and their fittings, use of water traps and water seals, water pipes and soil pipes, Inspection chambers- blockages and leakages and their remedies.

UNIT – IV Refrigeration Principle uses of refrigeration in hotel and catering industries, Basic scientific principles Different types of refrigeration systems and refrigerants, Walk in coolers and freezers, care and maintenance of these systems.

UNIT – V Air-conditioning Classification, Types of systems, Layout of AC Plant, Condition for comfort Air movement, humidity control, ventilation. How to select a suitable air-conditioning system.

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

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HOTEL ENGINEERING PRACTICALS

Semester-IV Periods per week : 2 Hrs. Course Code : Credits : 2

1. Maintenance programs in hotels 2. Workshops in hotels (Role of Staff) 3. Learning precautions & Remedies of Fuels, Gases etc 4. Knowledge of electrification 5. Knowledge of Water Management Systems 6. Maintenance of sanitary systems 7. Principles of refrigeration

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FOOD PRODUCTION

Semester-IV Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT – I

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

UNIT-II Hospital catering: Diet menus, importance of Hygiene. Off premises catering: Hiring of equipment, menu planning, theme parties, concept of central production. (Industrial Exposure).

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

UNIT - IV Rechauffe cookery: Principles of reheating, precautions to be taken, Rechauffe of leftover foods. (Industrial Exposure).

UNIT-V Identification of foods for recycling - important points in storage of meat for recycling. (Industrial Exposure).

RECOMMENDED BOOKS: 1. Theory of Cookery -RanjitRaiTandoor 2. MohiniSethi - Catering Management 3. Kinton & Ceserani - Theory of Catering

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TOURISM MANAGEMENT

Semester-V Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT I 1. Introduction to Tourism : 1 Brief historical evolution & development 2 Definition of Tourism and its terms- Tour, Tourist, visitor & excursionist 3 The 5 A’s of tourism: - Attraction, Accessibility, Accommodation , Amenities and Affordability. 2. Types & forms of tourism: 1 Motivation to travel .2 Types: Domestic, International- Inbound and Outbound 3 Forms: - Leisure, Business, Social, Cultural, Religious, Nature, cuisine, Family, sports, political, health, Senior citizen. MICE, Medical, Adventure 3 Alternative forms of tourism: Eco- tourism, Agro rural tourism, Special interest tourism.

UNIT II 1. Constituents of tourism industry: 1 Primary Constituents : accommodation, Food, Transport, Intermediaries, Govt. Organizations 2 Secondary Constituents : Shops and Emporiums, Handicrafts and Souvenirs, Local Transport, Communications Services, Publishing and Advertising Agencies, Entertainment, Touts and Brokers. 2. The Impact of Tourism: 1 Economic impact: employment generation, foreign exchange earnings & Infrastructure development 2 Social & Political Impact 3. Environmental Impact

UNIT III 1. The Travel Agent and Tour operator : 1 Meaning & definition of Travel Agent and Tour operator 2 Functions of Travel Agency 3 Online Travel Agency 4 Types of tour operators, inbound, outbound, domestic 5 Tour packaging: definition, components of a tour package, types of package tours 6 Setting up a travel agency 2. Documentation : 1 Passport: Definition, types, requirements for Passport 2 Visa: - Definition, types of visa, requirements for visa 3. Other travel regulations – health regulations, insurance, permits etc.7. Guides & Escorts: .1 Definition 2 Role, functions and characteristics of Guides and Escorts 3 Guiding and Escorting a tour.

UNIT IV 1. Role & functions of tourism organisations: 1 Govt. organisation: - MTDC, ITDC, India Tourism, TFCI 2 Domestic Organisation: - TAAI, FHRAI 3 International Organisation: - UNWTO, IATA. 2. Indian Tourist Destinations: Major tourist attractions in India-North, South, East, West, Indian Fairs & Festivals, Danceses of India.

UNIT V 1. World Tourist Destinations : 1 World division according to IATA Continents , 3 IATA – I 4 IATA – II 5 IATA – III 6 Present status of tourism in the world 7 Major tourist attractions in the world/ Continents 11. Itinerary Planning : 1 Meaning , 2 Basics of Itinerary planning 3 Steps in Itinerary planning 4 Planning itineraries (Domestic and International) - Week end, One week, Two weeks and more 5 Special interest Itineraries.

REFERENCE: 1. Tourism & Travel Management-Bishwanath Ghosh 2. Introduction to Tourism & Hotel Industry-Mohammed Zulfikar. 3. Introduction to Tourism & Hotel IndustrySudhir Andrews. Tourism Operations & Management- Oxford-Archana Biwal, Sunetra Roday.

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RETAIL MANAGEMENT

Semester-V Periods per week : 4 Hrs. Course Code : Credits : 4

UNIT I Retailing—nature and scope—objectives and functions—retailing scenario in India—wheel of retailing—retailing life cycle—types of retailing—ownership based, store based and non store based retailing—vertical marketing system

UNIT II Strategic planning in retailing—retail environment and customers—design retail information system and research—location and organizational decisions—trading area analysis—site selection, organizational pattern in retailing.

UNIT III Retail operations management—budgeting and resource allocation—store format and size decision— store layout and space allocation—store security aspects—credit management— working capital for retailing—cash collection and recovery

UNIT IV Product assortment decision—merchandise forecasting—buying and Handling merchandise— inventory management—pricing, labeling and packaging

UNIT V Retail promotion—building retail store image—role of atmosphere—layout planning— retail promotion mix—sales promotion scheme— public relations in retailing—CRM in retailing-- retail control system—financial control, merchandise control—human resource control— operational control.

Reference Books: Retail Management : A Strategic Approach –Joel Evans, Retail Management : Text and Cases –U.C.Mathur, Retail Management-S.C.Bhatia. Fundamentals of retail management-Dr.Ashish A linge, Dr. Milind A Barhat. Hospitality Retail Management Conard Lashley

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MANAGEMENT THEORY & ORGANISATIONAL BEHAVIOUR

Semester-V Periods per week : 4 Hrs. Course Code : Credits : 4

Unit –I: Concept of management – Administration –Organization – Authority – Line – Staff– Informal organization. Principles of management – Foyal principles, management skills, management process. Management functions – Functions of various management levels,planning- Meaning, types of plans, steps in planning. Decison making process – Meaning, process of decision of making ORGANISING:Modern organization theory- systems approach, contingency approach. Principles of organization, delegation- Meaning and importance, Decentralization – Meaning, Advantages and disadvantages,Departmentation meaning importance, types ,merits & demerits ,Coordination – principles and techniques of coordination.

Unit –II: Directing: Motivation - concept, Maslow’s need hierarchy, ‘Herzberg’ two factor theory, motivational techniques- Monetary & non – monetary.Morale – meaning and nature of morale.Leadership – managerial grid,leadership styles – autocratic, democratic, free –rein. Communication – process, barriers to effective communication and making communication effective. CONTROLLING: Contolling- meaning, control process, different techniques in brief.

Unit-III: Organisational Behaviour- Concept, contributing disciplines to organizational behavior, role of organizational behavior. Individual differences, causes of individual differences. Perception- Concept,Process,Perceptual distortions ,developing perceptual skills.Personality – concept, determinants of personality.Values- concept, importance of values.Attitudes –concept ,formation of attitude. Learning – concept process of learning.

Unit-IV: Group Behavoiur: Group –concept, types of groups, process of group formation, reasons for group formation, group norms – types of norms, why are norms enforced? Group cohesiveness- factors influesncing Group cohesiveness. Group decision making – meaning of group decision making, merits & demerits of group decision making ,techniques of group decision making.

Unit-V: Organizational Development: organizational development- definition, need for organizational development, benefits, limitations. Organisational Culture –definition, Characteristics of organizational culture, changing organizational culture. Orgnaisational climate- Characteristics, factors influencing organizational climate. Management ethics. Organisational change – Nature & causes of change, Process, resistance to changecauses and remedies.

RECOMMENDED BOOKS: 1. C.B.Gupta – Management Theory and practice – 5th Edition, Sultan Chand & Sons,New Delhi. 2. Shashi K.Gupta, Organisational Behaviour,1st edition,Kalyani Publishers,New Delhi.

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BAR MANAGEMENT

Semester-V Periods per week : 5 Hrs. Course Code : Credits : 4

Unit 1: Introduction to Bar and Beverage Operation: A brief History,Types of Barand Beverage Operation,Managing Bar and Beverage Operation, The future of Bar Social Concerns and Management: Definitions,Responsibility in today’s AlcoholMarket, Third – Part liability, Changing Drinking Patters, Health Concerns, Maintaining a professional and Hygienic appearance.

UNIT 2 : The Bar: Bar layout, Basic Bar Arrangements, bar equipment, Accessories Bar Sanitation, The Bartender.THE ART OF MIXOLOGY History and culture of cocktail, The history of mixed drinks, The word “cocktail”, Etymology of the word “cocktail”, Glassware – Glasses, The tools of a bar, The types of ice. The art of cocktail (the mixology theoretically): How to make a cocktail Methods and techniques of mixology: The main methods, Secondary or supplementary methods.

UNIT 3: Service procedures and Selling Techniques: A service Orientation,EstablishingService Standards, Handling Service Problems, Selling – Techniques and Strategies. Marketing Bar and Beverage Operations:Special consideration in Bar and Beverage Marketing,The Marketing Mix, Product and Place, Price: Beverage-Pricing Strategies

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

UNIT 5: Purchasing of liquors - legal requirements, assessment of quality, receiving control,store room control - service control -Standard cost control - Standard revenue control -Quality control - Beverage dispensing equipment.

REFERENCE: 1. Managing Bar and Beverage Operations – Lendal H. Kotschevar & Mary L Tanke 2. Serving Food and Drink in the Bar – Stanley Thornes

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BAR MANAGEMENT PRACTICALS

Semester-V Periods per week : 2 Hrs. Course Code : Credits : 2

1. Maintenance of Bars 2. Hygienic appearances 3. Accessories used & placed in bars 4. Tools used in bars 5. Handling service problems 6. Legal aspects verification in alcoholic beverages 7. Bar Control Systems 8. Storing Management 9. Quality Control Systems 10. Bar Sanitation

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FOOD & BEVERAGE MANAGEMENT

Semester-V Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT-I: Importance of controls in hotels - Control cycle in a hotel –Determining F& B standards - Standard recipies, standard yields, standard portion sizes.

UNIT-II: The purchase cycle- Recognizing need - preparing standard purchase specification, sources of supply, selection of supplier, Ordering goods, Purchase orders - Reviewing Procedures - Delivery invoice receiving report – delivery hours.

UNIT-III: Storing: store design - Inventory control , perpetual inventory, bin card, inventory taking procedures - Issuing - FIFO, LIFO.

UNIT-IV: The meaning of costs - types of costs - objectives of food costing - Types of food cost reports - Standard food costs - variance analysis - Food cost percentage - Menu engineering - concept, applications.

UNIT-V: Food cost control - Production planning , forecasting requirement, sales histories, formulating production plans, production planning and food purchasing, control of wastage-serving controls - server responsibilities, service procedures - use of computers in food cost control.

REFERENCES: 1. Jack. D. Ninemeier - Planning and control for Food and Beverage -AHMA. 2. F&B Management- B.Davis. 3. F&B Management- Partho Pratim Seal

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FOOD & BEVERAGE MANAGEMENT PRACTICALS

Semester-V Periods per week : 2 Hrs. Course Code : Credits : 2

1. F& B Standards & Specifications. 2. Purchase Functions 3. Purchase Orders and Systems 4. Inventory Management Procedures (LIFO & FIFO) 5. Applications of menu engineering 6. Roles & Responsibilities of server 7. Knowledge of computers –Usage of quality control

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ADVANCED CULINARY PREPARATION

Semester-V Periods per week : 5 Hrs. Course Code : Credits : 4

UNIT-I: Asian Cuisine: Chinese, Japan, Thai, Indo, and Philippine different regions - influence of the cuisine, special ingredients, equipments, tools, preparation & technology involved.

UNIT-II: European Cuisine: History & traditions of cuisines - French, Italy & Germany – Special ingredients, equipments, preparation. & technology involved.

UNIT-III: Larder - Layout - Terms - Control -Duties & responsibilities of Larder Chef ; Charcutiere - Sausages, forcemeat - Marinades -Sandwiches - Cures, Brine - Bacon, Ham, Gammon - Galantines -Pates and Terrines - Mousse & Mousselines - Chaudfroid - Aspic and jellies - Non edible displays.

UNIT-IV: Latest introduction of Kitchen equipment & labour saving machines, economy of the fuels - Solar cooking, microwave cooking, Nouvelle cuisine, System catering – Convenience foods, sous vide.

UNIT-V: Bakery & Confectionery - Icing & Toppings - Frozen desserts -Meringues - Chocolate. Methods of using gumpaste, sugar, confectionery, manufacturing & uses marizipan: Methods & Uses

Reference Books: 1. Steven Wheeler - Taste of Asia 2. Ranjit Ral - Tandoor 3. Mohini Sethi - Catering Management 4. Kinton & Ceserani - Theory of Catering 5. Thangam. E. Phillip - Modern Cooking Vol-I 6. Theory of Cookey-Krishna Arora 7. Food Production Operations- Parvinder S.Bali

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ADVANCED CULINARY PREPARATION PRACTICALS

Semester-V Periods per week : 2 Hrs. Course Code : Credits : 2

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

MENU-1 MENU-2 Consomme carmen Bisique D’ Crevisse Poulet Saute Chasseur Escalope De Veau Vjennoise Pommes Lorette Pommes Battaille Haricots Verts Courge Provencale Salade de Betterave Epinard au Gratin Brioche Croissants Baba au Rhum Gateau De Anana MENU-3 MENU-4 Creme Dubarry Veloute Dame Blanc Darne De Saumon Grille Cote De Pore Charcuterie Sauce Poloise Pommes De Terre A La Creme Pommes Fondant Carottes Glace Au Gingembre Petits Pois A La Flammande Salade Verte French Bread Harlequin Bread Banana Tart Chocolate Cream Puffs MENU-5 MENU-6 Cabbage Chowder Barquettes Assortis Poulet A La Rex Stroganoff De Boeuf Pommes Marquise Pommes Persilles Ratatouille Salade De Concombre Salade De Carottees Et Celeri Garlic Roll Clover Leaf Bread Crepe Suzette Savarin Des Fruits

MENU- 7 MENU- 8 Duchesse Nantua Kromeskies Poulet Maryland Filet De Sole Walweska Croquette Potatoes Pommes Lyonnaise Salade Nicoise Champignon au beurre Brown Bread Bread Sticks Pate Des Pommes Souffle Milanaise

MENU-9 MENU-10 Vol-Av- Vent De Volaille St Jambon Crab En Coquille Crab Thermidor Quiche Lorraine Salad Waldorf Salad de Viande Vienna Rolls Pommes Parisienne Mousse Au Chocolat Foccacia Crème Brulee

Plus 4 Buffets Cold Buffet Hot Continental Indian Regional

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Chinese Menus Menu-1 Menu-2 Prawn Ball Soup Hot & Sour Soup FriedWontons Beans Szechwan Hakka Nookles Chinese Fried Rice Apple toffee Bananas cooked in coconut milk Stir Fried Chicken & Pepper

Menu- 3 Menu- 4 Sweet corn Soup Wonton Soup Shao Mai Spring Rolls Tung-Po Mutton Stir Fried Beef & Celery Yangchow Fried Rice Chow Mein Fried Ice cream Lychees with Ice cream

Menu-5 Prawns in Garlic Sauce Fish Szechwan Hot & Sour Cabbage Steamed Noodles Sweet peanur Dumplings

INTERNATIONAL MENUS SPAIN ITALY Gazpacho Minestrone Pollo En Pepitoria Ravioli Arabeata Paella Fettucine Cacciatore Pastel De Mazana Medanzane Parmigiane Grissini Tiramsu

GERMANY U. K. Linsensuppe Scotch Broth Sauerbraten Roast Beef Spatzlle Yorkshire Pudding Kartoffel Potato Salad Glazed Carrots & Turnips Pumpernickel Roast Potato Apfel Strudel Yorkshire Curd Tart Crusty Bread GREECE Soupe Avogolemeno Moussaka A La Greque Dolmas Tzaziki Baklava Harlequin Bread Demonstration of:- Charcuterie - Galantines - Pate - Terrines - Moussenlines

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BAKERY AND PATISSERIE PRACTICALS

Different types of:- Decorated Cake Gateaux Sorbets, Parfaits Hot & Cold Desserts

Recommended Books: 1. H.L. Cracknell & Kaufmann - Practical Cookery. 2. Ronald Kinton & Ceserani - Practical Cookery 3. Thangam.E.Philip - Modern Cookery - Vol-II 4. Wayne & Gisslen - The Professional Bakery

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SEMESTER-VI

Teaching SL.NO. SUBJECT Marks Credits Hours 1 Specialized Industrial Training 500 20 810 Hrs Project Work – Student area of - 2 100 10 Interest

Marks Break up. Attendance 100 Marks Training Certificate 100 Marks Training Log Book Evaluation 100 Marks Training Presentation 100 Marks Viva Voce 100 Marks

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PROJECT

BROAD GUIDELINES: Project for the final year students should be based on the knowledge they have gained during the three years of study. It can be any of the following forms 1) Case study of an establishment or part of an establishment 2) Setting up of a new unit i.e., either a restaurant or a hotel or any catering outlet or feasibility study of the unit. 3) Turn around strategies of any department of hotel, or stand afone restaurant. 4) Viability report for a hotel 5) Any other topic related to hotel industry.

Instructions: 1. Project should be selected by the student and a synopsis prepared and approved by the Institutional head. 2. Project should be individual and the topics related should be as per the broad lines given by the guide. 3. The topic has to be selected at the starting of the year within the stipulated time announced by the college and submitted at the prescribed time by the college. 4. Project report should be minimum of 50 pages.

Format: a. Epilogue b. Index c. Synopsis d. Introduction e. Subject matter f. Suggestions any g. Annexures h. Bibliography

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HOTEL OPERATION PRACTICAL EXPOSURE TRAINING

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

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

1. Successful completion of training and certificate stating work program, attendance and discipline - 50 Marks.

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

3. Students will be placed for training in leading hotels by the college at the beginning of Third year for the duration of 16 weeks. Training report has to be submitted on or before the date prescribed by the college.

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