Dypatil University School of Hospitality & Tourism Studies

Home , Bhel puri, Blancmange, Sabudana vada, Sev puri

D.Y.Patil University (Established under Section -3 of the UGC Act 1956 vide Notification No.F-9.21/2000-U-3 dated 20.06.2003 of the Govt. of India) RE ACCREDITED by NAAC with ‘A’ Grade School Of Hospitality & Tourism Studies Dr.D.Y.Patil Vidyanagar, Sector-7, Nerul, Navi Mumbai – 400706 Tel.: 27709270 / 65145570, E.mail : [email protected], Web.: www.dypatil.edu

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PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

Course Details

Name of the Course - B.Sc (Hospitality Studies)

Duration: 3 Years / 6 Semesters

Semester I (B.Sc. HS - FY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tut Pr Theory Practical Th Pr Interna Final Intern Final l Exami al Exami Assess nation Asses nation ment sment 1.1.01 Food 2 8 20 80 20 80 200 2 4 Production & Culinary Art – I 1.1.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service Operation – I 1.1.03 Front Office 2 2 20 80 20 80 200 2 1 Operation – I 1.1.04 Accommodation 2 2 20 80 20 80 200 2 1 Operation – I 1.1.05 Computer & - 2 20 80 100 - 1 Information Technology – I 1.1.06 Fundamentals 1 1 20 80 100 2 of Hospitality Accounting – I 1.1.07 Catering 2 20 80 100 2 Science-1 1.1.08 English 2 20 80 100 2 1.1.09 Fundamental of 2 20 80 100 2 Management 1.1.10 Foreign 2 20 80 100 2 Language – I French 1.1.11 Bakery & patisserie-I 16 2 16 180 720 100 400 1400 26

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PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies Semester II (B.Sc. HS - FY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tut Pr Theory Practical Th Pr Interna Final Intern Final l Exami al Exami Assess nation Asses nation ment sment 1.2.01 Food 2 8 20 80 20 80 200 2 4 Production & Culinary Art – II 1.2.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service Operation – II 1.2.03 Front Office 2 2 20 80 20 80 200 2 1 Operation – II 1.2.04 Accommodation 2 2 20 80 20 80 200 2 1 Operation – II 1.2.05 Computer & 2 20 80 20 80 200 1 Information Technology – II 1.2.06 Catering 2 20 80 100 2 Science-II 1.2.07 Fundamentals 2 20 80 100 2 of Management 1.2.08 Fundamentals 3 20 80 100 3 of Hospitality Accounting – II 1.2.09 English 1 20 80 100 1 1.2.10 Foreign 2 20 80 100 2 Language – I French 1.2.11 Bakery & patisserie-II 18 16 200 800 120 480 1400 26

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PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

Semester III (B.Sc.HS - SY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tut Pr Theory Practical Th Pr Intern Final Internal Final al Exami Assess Exami Asses nation ment nation sment 1.3.01 Food 2 8 20 80 20 80 200 2 4 Production Operation –III 1.3.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service (Wine & Liquors) 1.3.03 Front Office 2 2 20 80 20 80 200 2 1 Management 1.3.04 Accommodation 2 2 20 80 20 80 200 2 1 Management 1.3.05 Hospitality & 2 1 20 80 100 3 Tourism Law 1.3.06 Hotel 2 1 20 80 100 3 Engineering 1.3.07 Nutrition & 2 20 80 100 2 Food Science 1.3.08 Communication 1 20 80 100 1 Skills – I 1.3.09 Foreign 2 20 80 100 2 Language – III French 1.3.10 Information 2 20 80 100 1 Technology in Hospitality & Tourism 1.3.11 Bakery & patisserie-II 15 3 16 180 720 100 400 1400 26

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______PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

Semester IV (B.Sc. HS SY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tut Pr Theory Practical Th Pr Intern Final Internal Final al Exami Assess Exami Asses nation ment nation sment 1.4.01 Food 2 8 20 80 20 80 200 2 4 Production Management- I 1.4.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service & Management- I 1.4.03 Front Office 2 2 20 80 20 80 200 2 1 Management 1.4.04 Accommodation 2 2 20 80 20 80 200 2 1 Management 1.4.05 Hospitality & 1 1 20 80 100 2 Tourism Marketing Management 1.4.06 Facility 1 1 20 80 100 2 Management Planning & Design- I 1.4.07 Hospitality & 1 20 80 100 1 Tourism Research Method 1.4.08 Communication 1 20 80 100 1 Skills – II 1.4.09 Foreign 2 20 80 100 2 Language – IV French 1.4.10 Hospitality & 2 20 80 100 1 Tourism Information System – I 1.4.11 Bakery & patisserie –V 15 3 16 180 720 100 400 1400 26

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______PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies Semester V (B.Sc. HS TY)

Code Subject Hours Per Maximum Marks Total No. Of Credits Week L Tut Pr Theory Practical Th Pr e Intern Final Intern Final c al Exa al Examin Asses minat Asses ation sment ion sment 1.5.01 Food 2 8 20 80 20 80 200 2 4 Production Management

1.5.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Management & Control – II 1.5.03 Front Office 1 1 20 80 100 2 Management 1.5.04 Accommodation 2 1 20 80 100 3 Management 1.5.05 Hospitality & 1 1 20 80 100 2 Tourism Marketing Strategy 1.5.06 Facility 1 1 20 80 100 2 Management, Planning & Design – II 1.5.07 Hospitality & 2 2 20 80 100 4 Tourism Research Project 1.5.08 Communication 1 20 80 100 1 Skills – III 1.5.09 Foreign 2 20 80 100 2 Language – V French 1.5.10 Entrepreneurship 2 20 80 100 1 Development Project 1.5.11 Information 1 6 12 180 720 60 240 1200 26 Technology in 4 Hospitality & Tourism

1.5.12 Bakery & Patisserie- VI

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______PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

One batch will remain at the Institute to attend regular classes, the alternate batch will be required to undergo six months of Industrial training in leading Star Hotels as per the following schedule:- Batch I – May / June To November / December (5th Semester) Batch II – November / December To May / June (6th Semester) The students undergoing Industrial Training will be required to follow the below mentioned curriculum:-

INDUSTRIAL EXPOSURE TRAINING

Semester VI (B.Sc.HS TY) Code Subject Marks No. Of Credits

Internal Viva Total

1.6.01 Food Production 20 80 100 6 Training Report

 Presentation  Viva – Voice  Appraisal Report

1.6.02 Food & Beverage 20 80 100 6 Service Training Report

 Presentation  Viva – Voice  Appraisal Report 1.6.03 Front Office 20 80 100 6 Management Training Report

 Presentation  Viva – Voice  Appraisal Report 1.6.04 Accommodation 20 80 100 6 Management Training Report

 Presentation  Viva – Voice  Appraisal Report 80 320 400 24

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______B.Sc HS –First year – Semester I

Curriculum & Scheme of Examination S I - FOOD PRODUCTION & CULINARY ART - I Course Objective: The curriculum is based on to familiarize the students with the basic concepts of food such as– - To make the students learn about the professionalism and basic etiquette of culinary art - To make them learnt about raw material, uses, composition, benefits and methods - To sharpen the culinary skills in the field of food production - To impart knowledge of history of culinary art and changes along with the times - To give the basic idea about physical and chemical composition of different food products.

Course Contents: Module I: Introduction to Professional Cookery Levels of skills and experiences Attitudes and behaviour in the kitchen Personal hygiene Identification of knives and how to sharpen them Uniforms & protective clothing Setting up of work stations Safety procedure in handling equipment

Module II: Culinary History Origin of modern cookery

Module III: Hierarchy, Organization& Kitchen Staffing

Classical Brigade Organizational Structure of the kitchen

Modern staffing in various category hotels

Roles of executive chef Duties and responsibilities of various chefs Co-operation with other departments

Module IV: Kitchen Layout General layout of the kitchen in various organizations Layout of Commissary Basic Layout of Main Kitchen Layout of Butchery Layout of Grade Manger Layout of Bakery and Confectionery Layout of Western Banquet Kitchen Layout of Show kitchen Layout of receiving areas Layout of service and wash up

Module V: Equipment, Hand tools and Fuel  Various equipments used in the kitchen  Hand tools and utensils used in the kitchen  Various fuels used  Advantages and disadvantages of various fuels.

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Module VI: Aims & Objects of Cooking Food Aims and objectives of cooking food Various textures Various consistencies Techniques used in pre-preparation Techniques used in preparation

Module VII: Basic Principles of Vegetable Cookery Introduction – classification of vegetables Pigments and colour changes Effects of heat on vegetables Controlling Changes in Flavour Controlling Nutrient Loss Cuts of vegetables Basic Principles of fruit Cookery and their uses in Cooking Classification of fruits Different fruits and their identification Uses of fruit in cookery Salads and salad dressings

Module VIII Stocks Definition of stock Types of stock Preparation of stock ( Recipes) Storage of stocks Uses of stocks Care and precautions

Module IX Soups Introduction Classification of Soups Making of Good Soup Modern Trends of Presenting Soups

Module X Sauces Introduction Classification of sauces Uses of sauces Thickening agents Proprietary Sauces Contemporary Sauces Making of a good sauce Recipes of mother sauces ( 01 litre) Derivatives

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BECHAMEL VELOUTE ESPAGNOLE TOMATO HOLLANDAISE MAYONNAISE MORNAY ALLEMANDE DEMI- GLAZE BARBEQUE MUSTARD BAYONNAISE CREAM SUPREME MADEIRA ITALIENNE NOISETTE ANDALOUSSE PARSLEY MUSHROOM BERCY PORTUGAISE MALTAISE GRIBICHE MUSTARD HONGROISE CHASSEUR TOMATED MOUSSELINE CARDINAL CHAUDFROID ONION IVORY CHARCUTIERE PROVENCAL BEARNAISE TARTARE SOUBISE AURORE CHAUDFROID BRETONNE CHORON COCKTAIL CARDINAL CAPER ROBERT MILANNAISE FOYOT CHANTILLY

Text & References: Text:  Theory of Catering by Kinton Cesserani, Published by Hodder & Stoughton  Practical Cookery by Kinton Cesserani, Published by Hodder & Stoughton  Theory of Cookery by K Arora published by Frank Bros &Co., New Delhi  Thangam Philip – Modern Cookery Vol – I & II – Orient Longman- 2001  J.C. Dubey – Basic Bakery – 1st - 1992

References:  Professional chef by John Wiley  Ultimate Cooking Course by Carole clement publish by Joana Lorrenz  Essential of Cooking by James Peterson published by Artisan  Hospitality Management: Current Trends & Practices by Dr. JM Negi, New Delhi.  Bernard Davis – Food Commodities – 4th -1998

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______B.Sc HS –First year – Semester I

S I - BAKERY - I Course Objective: The curriculum is based on to familiarize the students with the basic concepts of Bakery such as– - To make the students learn about the professionalism and basic etiquette of bakery art - To make them learnt about raw material, uses, composition, benefits and methods - To sharpen the culinary skills in the field of bakery - To impart knowledge of history of culinary art and changes along with the times - To give the basic idea about physical and chemical composition of different food products.

Module I : Bakery Organization and Equipment Bakery Organization Equipment

Module II : Basic Commodities Used in Bakery and Pastry Introduction Flour Structure of Wheat Grain Types of Flour Gluten Free Flour Raising Agents Fats and Oils Usage of Fats and Oils in Cooking and Baking Rendering the Fat Clarifying Butter Milk and Dairy Products Cream Sweeteners

Module III: BREAD FABRICATION Introduction Understanding Baking Ingredients Used in Bread Making Principles behind Bread Making Basic Faults in Bread Making Equipments Used in Bread Making Breads of the World

MODULE IV – SUGAR Sugar & its importance Types of Sugar Cooking stages & temperatures of various stages Uses of Sugar

Module V: Fats & Oils

Fats Oils

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Module VI : Yeast

Structure of Yeast Production of Yeast Types and Composition of yeast The role of yeast during fermentation Functions of yeast in Bakery Products

Module VII : Salt Introduction Usage of Salt in Bakery Function of salt

Module VIII: Leavening Agents Methods and Functions of Leavening

Module IX: Moistening Agents Water Milk

Module X : Improvers and Emulsifiers Types of Improvers Emulsifiers

Module XI : Basic Sponges and Cakes

Introduction Pastry Techniques and Principles Sifting Creaming Whisking Rubbing In Folding In Docking Blind Baking Pinning or Rolling Piping Laminating Icing Ingredients Used in Sponge Making Principles Behind Making of Sponges Baking and Cooling of Sponges Basic Sponges Points to be kept in mind while making sponges and cakes Equipment Used in Sponge and Cake Making

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B.Sc HS –First year – Semester I

S I - FOOD & BEVERAGE SERVICE OPERATION - I

Course Objective: At the end of the semester the students will be able to – Explain the growth and role of hotel industry and catering establishment Understand the various types of hotels and their features List and explain various catering establishment with their features Explain staff organization structure of food and beverage department Describe and understand job description of each personnel working in each F&B service outlet List various F&B service equipments with its use and care.

Course Contents:

Module I: The Food Service System Introduction to Foodservice System Introduction to the Hotel Industry and Growth of the hotel industry in India Role of catering establishment in the travel/tourism industry Types of F&B operations Classification of Commercial, Residential/Non-residential Welfare Catering – Industrial/Institutional/Transport such as Air, Road, Rail, Sea Structure of the catering industry a brief description of each Some Characteristics of the Foodservice Industry Management and Foodservices Management Defined Training the Labour force Levels of Responsibility Unique Characteristic of Foodservice Flow of Food Forms of Food Purchased Types of Foodservice System Conventional Foodservice System Advantages of Conventional Food service system Disadvantages of Conventional Foodservice System Centralized Foodservice System Advantages of Centralized Foodservice Disadvantages of Centralized Foodservice System Ready Prepared Foodservice System Advantages of Ready Prepared Foodservice System Disadvantages of Ready Prepared Foodservice System Assembly Serve Foodservice System Advantages and Disadvantages of Assembly Serve Foodservice System

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Module II: Organization of Foodservice The Organization of Modern College The Classical Brigade Modern Kitchen Organization Duties & responsibilities of F&B staff Attributes of a waiter Skill Levels Organization of Main Kitchen Organization of Satellite Kitchen Organization of Bakery and Confectionary Organization of Kitchen Stewarding Purchase and Stores Department Restaurant Organization Banquet Organization Room Service Organization Lounge Organization Bar Organization Dispense Bar Organization Intra and Inter Departmental Relationship Interdepartmental Relationship Qualities Required for Food Service Staff

Module III : Menu Planning Menu Planning Purpose of the menu Classic Menu sequence Classes of menu Menu development French Classical Menu Hors d'oeuvres and other appetizers Soups Egg dishes Pasta and rice dishes Fish dishes Meats, poultry, and game Potatoes ,vegetables and salads Cheese Sweets Savouries Desserts

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Module IV: Food Service Areas Specialty Restaurants Coffee Ship Service Cafeteria Service Fast Food Service Room Service Banquet Service Bar Service Vending Machine Grill Room Disco Theque Ancillary Departments: Pantry Food pick-up area Store Linen room Kitchen stewarding

Module IV: F & B Service Equipments Familiarization Design and purchasing factors Stillroom Hotplate Wash-up Colour and lighting consideration Bar Linen Tableware Cutlery Crockery Glassware Flatware Hollowware Automatic vending All other equipment used in F& B service French terms related to the above

Module V: Types of Food & Beverage Service Preparation for Service Mise-en-scene Mise en place Types of Food Service  Silver Service  Pre- plated  Cafeteria Service  Room Service  Buffet Service  Gueridon Service  Lounge Service

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Table Service – English / Silver , American , French , Russian Self Service – Buffet & Cafeteria Specialized Service – Gueridon , Tray , Trolley , Lounge , Room Service etc. Single Point Service – Take Away , Vending, Kiosk, Food Courts & Bars , Automats Mis-en-place & Mis-en-scene

Module VI : Glossary Terms

Text & References: Text: Food & Beverage Management & Control by Dr. JM Negi, Kanishka Publications, New Delhi Food & Beverage Service by Lillicrap References: F&B Service Manual by Sudhir Andrews, Tata McGraw Hill The Waiter by John Phullar Professional Table Service by Dennis Lillicrap.

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______B.Sc HS –First year – Semester I

S I - FRONT OFFICE OPERATION - I Course Objective: At the end of the semester the students will be able to explain & understand- The growth, role of tourism in hospitality and hotel industry. The classification and main features of hotels. The Front Office staff and organization structure, duties/responsibilities of each personnel. Appraisal of Front Office equipment and furniture, welcoming of guest and telephone handling.

Course Contents:

Module I: Introduction to Tourism, Hospitality & Hotel Industry Tourism and its importance Hospitality and its origin Hotels, their evolution and growth Brief introduction to hotel core areas with special reference to Front Office. Origin of Hospitality, Hotels.

Module II: Front Office Department and Hotel Organization Sections and Layout of Front Office Organizational chart of front office department ( small , medium and large hotels) Duties and responsibilities of various staff Attributes of front office personnel Coordination of front office with other departments of the hotel Equipments used in the various sections of front office

Hotel Entrance, Lobby and Front Office Staff Introduction Lobby Size of Lobby Reception Counter Hospitality Desk Equipments and Furniture Front Office functions and importance Various sections of the front office department

Classification of Hotels Size, Star, Location & Clientele Ownership basis, Independent hotels Management contracted hotel, Chains, Franchise/Affiliated Supplementary accommodation, Time spares and condominium HRACC FHRAI

Module III: Types of Rooms & Meal Plans Single Double Twin Suits etc Food / Meal plans Tariff Fixation Special Packages & Rates

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Module IV: Front Office Guest Cycle Introduction to guest cycle Pre-arrival Arrival Stay Departure and after departure Front Office System

Module V: Tariff Structure Tariff Basis of Charging tariff Tariff Fixation Room tariff card Room Tariff Room Tariff Fixation  Cost Based Pricing  Market based Pricing Types of rates Rate Discounting Setting room rates Packages

Module VI: Reservations Introduction Modes of reservation Sources of reservation Types of reservation Systems of reservation ( Manual ,semi automatic and automatic) Reservation Enquiry  The Seven Steps Reservation Sale Process  Centralized Reservation System  Global Distribution System  Intersell Agencies  Property Direct  Reservation through Internet Taking a reservation Reservation Forms Reservation rules Reservation Confirmation Cancellation Procedures Amendment Procedure Forecasting Available Rooms Finding of room availability Group reservation Overbooking CRS CRO

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Module VI: Glossary Terms

Text:  Professional Hotel Management by Dr. JM Negi, S. Chand & Co, New Delhi  Front Office Management by Bardi, John Willy and Sons  Hotel Management by Dr. Jagmohan Negi, Himalaya Publishing House, New Delhi.

References:  Front Office by Abbott, Butter Worth Hiemann.  Front Office Manual by Sudhir Andrew, Tata McGraw Hill. 

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______B.Sc HS –First year – Semester I

S I - ACCOMMODATION OPERATION - I Course Objectives: At the end of the semester the students would have a thorough knowledge of- Organization of Housekeeping department and its basic functioning All agents and equipment used for cleaning of all possible surfaces Room layouts and what are constitutes in a guest room Pests found in the hotel and their control.

Course Contents: Course Contents:

Module I: Introduction to Hotel Industry Introduction, Classification of Hotels, Star Ratings for Hotels, Various departments of Hotels, Role of Housekeeping in Hospitality Operations

Module II: Introduction to Housekeeping Importance & Functions of Housekeeping Housekeeping Areas – Front of the house, Back of the house, Guest rooms, Public Area, Maids Room, Indoor and Outdoor Areas. Layout of Housekeeping department, Factors to be considered while planning the layout of the department, Explanation of all different areas in detail within the layout

Module III: The Role of Housekeeping in Hospitality Operation Role of Housekeeping in Guest satisfaction and repeat Business Coordination with other departments of the hotel – Front Office, Maintenance, F& B Service, Kitchen , Security, Stores & Purchase, HRD , Accounts, Sales and Marketing and Laundry

Module IV: Organization Chart of the Housekeeping Department Hierarchy in small, medium, large and chain hotels Identifying Housekeeping Responsibilities Personality Traits of housekeeping Management Personnel Duties and Responsibilities of Housekeeping Staff The Professional Housekeeper

Module V: Cleaning Organization Types of soil, Nature of Soil Standards of cleaning Science of cleaning Principles of cleaning Hygiene and safety factors in cleaning Methods of organizing cleaning Frequency of cleaning daily, periodic, special Design features that simplify cleaning

Module VI: Cleaning Agents Classification, use, care, storage and issuing procedures General Criteria for selection Distribution and Control Polishes Floor seals

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______Use of Eco-friendly products in Housekeeping.

Module VII: Composition, Care and Cleaning of Different Surface Metals, Glass, Leather, Rexines, Plastic, Ceramics, Wood, Stone Rubber

Module VIII: Cleaning Equipments and Housekeeping Inventories Cleaning equipments Cleaning agents Guest supplies Linen Uniforms Classification, use, care & maintenance Selection & purchase criteria

Module IX : Hotel Guest Room Importance of the guest room to a guest Types of guest rooms Guest room status Guest floor rules Guest floor Reportable

Module X: Daily routines and systems Introduction Housekeeping Day Opening the House Morning shift Afternoon shift Night Shift Role of night supervisor

Module XI : House Keeping In Other Institutions Hospitals Hostels Universities Aircrafts Residential Homes Cruise Ships Art Galleries, Libraries, Stadium, multiplexes

Module XII : Glossary Important terms of all the modules in the semester.

Text & References: Text:  Professional Management of Housekeeping Operation by Robert J. Martin 20 B.Sc Hospitality Syllabus June 2018 -19 Onwards

 Hotel, Hostel & Hospital Housekeeping D.Y.Patil by UniversityJohn C. Branson & Margaret Lennox (Established under Section -3 of the UGC Act 1956 vide Notification No.F-9.21/2000-U-3 dated 20.06.2003 of the Govt. of India) References: RE ACCREDITED by NAAC with ‘A’ Grade  AccommodationSchool OfManagement Hospitality by Roy & Tourism C Studies  Hotel HousekeepingDr.D.Y.Patil Vidyanagar, Training Manual Sector-7, by Nerul, Sudhir Navi Andrew Mumbai – 400706 Tel.: 27709270 / 65145570, E.mail : [email protected], Web.: www.dypatil.edu

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______B.Sc HS –First year – Semester I

S I - COMPUTER & INFORMATION TECHNOLOGY - I Course Objective: At the end of the semester students would be able to- The basic objective of the course is to introduce the students to the world of computers and computer technology. To introduce the students to the basic concept of operating system, word processing, database, presentation.

SEM – I - HOSPITALITY & TOURISM INFORMATION SYSTEM - II (LAB) Unit -1 Introduction to computers 1) Evolution of computers 2) Numbering system in a computer 3) System & Components of a system 4) Basic computer organization 5) Classification of computers 6) Characteristic of computers

Unit-2 Introduction to MS-office 1) MS-office suit introduction 2) MS-word introduction 3) Components of MS-Word 4) Operation performed in MS-Word

Unit-3 Advanced working in MS-word 1) Mail Merge 2) Micros 3) Hyperlink 4) Advanced feature of MS-Word 5) Converting files into PDF 6) Spelling and grammar check

Unit-4 Introduction to Powerpoint 1) Starting with powerpoint 2) Components of Powerpoint windows 3) Creating presentation 4) Formatting presentation 5) Working with design templates

Unit-5 Advanced working with presentation 1) Inserting graphics in presentations

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______2) Adding slide transition effects 3) Using slide show 4) Preparing organizational charts 5) Using custom animation

TEXT BOOKS 1. Learn Microsoft Office – Russell A. Stultz – BPB Publication

REFERENCES BOOKS

1. Microsoft Office – Complete Reference – BPB Publication 2. Courter, G Marquis (1999). Microsoft Office 2000: Professional Edition. BPB. 3. PC Software – Shree Sai Prakashan, Meerut

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______S I - FUNDAMENTALS OF HOSPITALITY ACCOUNTING - I Course Objective: At the end of the semester the students will be able to- - Understand basic concept of hospitality accounting system - The meaning and need for accounting - Distinguish between book keeping and accounting - Record the transactions using rules of debit and credit - Ascertain the correct bank balances - To check the accuracy of accounting records. Course Contents: Module I: Introduction to Accounting Meaning & Definition Objectives of Accounting Types and Classification Principles of Accounting Systems of Accounting Generally Accepted Accounting Classification of Accounts Module II: Primary Books (Journal) Meaning and Definition Format of Journal Using Journal in Accounting : The Advantages Rules of Debit and Credit Opening entry, simple and compound entries Practical Module III: Subsidiary Books (Ledger) Meaning and Uses Formats Rules for posting Transactions Posting Practical Module IV: Subsidiary Books Need and Use Classification  Purchase book  Sales book  Purchase returns  Sales return  Journal proper  Practical Cash Book

Module V: Trial Balance Meaning Methods Objectives of Preparing Trial Balance Advantages Limitations Practical

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Module VI: Bank Reconciliation Statement Objective Need for the Bank Reconciliation Statement Causes of Difference The Following are Examples of Errors Balancing the Statement Difference between Bank Reconciliation Statement and Bank Statement Text & References: Text:  Element of Hotel Accounting by Dr. JM Negi & G.S. Rawat, HKS International (now Aman Publication, New Delhi)  Hotel Management Accounting & Control by Dr. JM Negi, Himalaya Publication, New Delhi  Management Accounting by Dr. Hingorani & Prof. Ramanathan, Sultan Chand & Sons References:  Management Accounting & Financial Control by Dr. SN Maheshwari, Sultan Chand & Sons  Understanding Hospitality Accounting by Raymond Cote, EI-AH&LA USA  Financial Accounting by GC Maheshwari, NCERT, N. Delhi  Fundamentals of Hotel Accounting by G.S. Rawat & Dr. JM Negi, Aman Publications, New Delhi

Course Contents: Text & References: Text:  Element of Hotel Accounting by Dr. JM Negi & G.S. Rawat, HKS International (now Aman Publication, New Delhi)  Hotel Management Accounting & Control by Dr. JM Negi, Himalaya Publication, New Delhi  Management Accounting by Dr. Hingorani & Prof. Ramanathan, Sultan Chand & Sons References:  Management Accounting & Financial Control by Dr. SN Maheshwari, Sultan Chand & Sons  Understanding Hospitality Accounting by Raymond Cote, EI-AH&LA USA  Financial Accounting by GC Maheshwari, NCERT, N. Delhi  Fundamentals of Hotel Accounting by G.S. Rawat & Dr. JM Negi, Aman Publications, New Delhi

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B.Sc HS –First year – Semester I

CATERING SCIENCE – I Course Objective: This course aims to develop awareness of the importance of hygiene, sanitation and food safety in hotel industry.

Course Content: Module I: Importance of Hygiene in the Catering Industry Introduction Definitions - hygiene & sanitation Significance of hygiene & sanitation in the food industry.

Module II: Food Microbiology Classification & Morphology of micro-organisms Factors affecting growth of micro-organisms Control of micro-organisms in relation to food preservation. Harmful and useful micro-organisms in the food industry. Food borne diseases, food poisoning and infection, toxins found in food Role of micro-organisms in the production of fermented foods, dairy products, bakery products, alcoholic beverages & vinegar.

Module III: Food & Water Borne Illnesses Food poisoning & food infection, common intestinal parasites. (Definitions, sources of contamination of food, mode of transmission of food borne illness, control of food borne illness.) Non-bacterial metal poisoning Natural Toxins present in food

Module IV: Food Protection Hygienic Storage - Dry, Refrigerated & Freezer storage & protective display. Danger Zone Food spoilage - detection and prevention. Food contamination & spoilage due to kitchen pests. Cross contamination.

Module V: Personal Hygiene Necessity of personal hygiene. Health of staff. Sanitary practices Protective clothing Importance of rest, recreation and exercise.

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Module VI: Food Science Concepts Basic S.I. units of length, area, volume, weight Temperature (conversion of Celsius Scale to Fahrenheit Scale) Definition of density & relative density PH – definition & its relevance in Food Industry Undesirable browning & its prevention, examples of desirable browning in food preparations Important Terminologies (definitions & relevance) Boiling Point, Boiling Under Pressure, Melting Point, Smoking Point, Flash Point, Surface Tension, Osmosis, Humidity, Evaporation, Sol, Gel, Emulsion & Foam Definition of colloids Constituents of food: Solution, suspension and colloidal systems Types of colloidal systems in food: Sol ,gel, foam ,emulsions

Module VII: Food Additives Definition, types & their limitations as per PFA Act.

Module VIII : Hazard Analysis & Critical Control Points. (HACCP) Importance, definition & usage of HACCP.

Module IX : Glossary of Terms Students should be familiar with the glossary of terms pertaining to above mentioned topics

Visits: State Public Health Laboratory. Hotel Kitchens, flight Kitchen & Industrial Canteen to observe hygienic standards maintained. (A File has to be maintained to record the observations of the demonstrations and the visits. Marks awarded can be included in the internal marks.)

 Reference Books  1. Food Hygiene & Sanitation - S. Roday  2. Food Microbiology –Frazier  3. Complete Catering Science –OFG Kilgour  4. Safe Food Handling –Michel Jacob  5. Prevention of Food Adulteration Act 1954  6. The Science of Food – 3rd Edition- P.M.Gaman & K.B.Sherrington

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B.Sc HS –First year – Semester I

S I - FUNDAMENTALS OF MANAGEMENT Course Objective: The aim of the course is to orient the students in theories and practices of Management so as to apply the acquired knowledge in actual business practices. This is a gateway to the real world of management and decision-making.

Course Contents:

Module I: Introduction Nature of Management, Importance of Management, Role of Management, Concept, Nature, Scope and Functions of Management, Levels of Management, Evolution and Foundations of Management Theories - Classical and Neo - Classical Theories, Systems Approach to organization, Modern Organization Theory.

Module II: Management Planning Process Concept, Types of Planning, Planning objectives and characteristics, Hierarchies of planning, the concept and techniques of forecasting.

Module III: Organization Meaning, Importance and Principles, Departmentalization, Span of Control, Types of Organization, Authority, Delegation of Authority, Power, Conflict and Coordination , Organisational Change.

Module IV: Staffing Meaning, Job analysis, Manpower planning, Recruitment and Selection Transfers and Promotions, Appraisals, Management Development, Job Rotation, Training, Rewards and Recognition, Training and Development

Module V: Directing Motivation, Co-ordination, Communication, Directing and Management Control, Decision Making, Management by objectives (MBO) the concept and relevance, Leadership

Module VI: Management Control Coordination, Meaning, Nature, Features, Objectives and Process of Management Control, Techniques and Behavioural Aspects of Management control.

Text and References: Text:  Essential of Management, Koontz O' Donnel

References:  Management, Stoner, Freemand & Gilbert  Principles & practice of Mgmt., L.M. Prasad  Management Today, Burton & Thakur  Principles & Practices of Mgmt., C.B. Gupta

28 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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S I - ENGLISH SEM I - COMMUNICATION SKILLS - I Course Objective: The course is intended to give a foundation of English Language. The literary texts are indented to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts. It will also help them to respond form different perspectives.

Course Contents: Communication Skills Semester I

MODULE 1 –INTRODUCTION TO ENGLISH COMMUNICATION

 Definition  Features  Methods /Modes  Importance in Hospitality Industry

MODULE 2- INTRODUCTION TO LETTER WRITING

 Definition, Origin and Features  Formal Letter Writing  Informal Letter Writing  Difference between Formal and Informal Letter

MODULE 3- INTRODUCTION TO WRITING SKILLS

 Paragraph Writing  Article Writing  Report Writing  Essay Writing

MODULE 4- INTRODUCTION TO READING SKILLS

 Comprehension  Note Making

29 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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MODULE 5- INTRODUCTION TO SPEAKING SKILLS

 Phonetics-Pronunciation of commonly mispronounced words  Introduction to American Phonetics  Introduction to British Phonetics  Elocution  English videos- news clippings with subtitles

References: Creative English for Communication, Krishnaswamy N, Macmillan  Textbook of Business Business Communication, Raman –Prakash, Oxford  Communication, Ramaswami S, Macmillan  Working in English, Jones, Cambridge  A Writer's Workbook Fourth edition, Smoke, Cambridge  Effective Writing, Withrow, Cambridge  Writing Skills, Coe/Rycroft/Ernest, Cambridge  Welcome!, Jones, Cambridge

30 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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FY SEM I - FRENCH - I Course Objective: As this text book is meant for “faux debutants”. This semester will provide the required base in French Phonetic system Syntax and structure Grammar Sem-1

MODULE 1: INTRODUCTION

1. Alphabets 2. Accents 3. Vowels 4. Pronunciations 5. Numbers: cardinals 1-100 ordinals 1-20 6. Greetings

MODULE 2: POINT DE DÉPART

Articles indéfinis, defines 2. Noms 3. Prépositions 4. Verbe: être

MODULE 3: DANS LA BIBLIOTÈQUE

1. Verbe: -er 2. Impératif 3. Il y a

MODULE 4: UN QUIZZ SUR LA FRANCE 1. Interrogatifs 2. Prépositions: à, de

3. Articles contractés

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MODULE 5: DIVERS

1. Vocabulaire

2. Traductions

3. Questions et Réponses

Course Contents: Text & References:

 le livre à suivre : hôtellerie-restauration.com

En Echange http://french.about.com/od/grammar/a/articles.htm http://www.francaisfacile.com/exercices/exercice-francais-2/exercice-francais-21657.php http://la-conjugaison.nouvelobs.com/regles/conjugaison/futur-simple-de-l-indicatif-7.php https://www.cliffsnotes.com/study-guides/french/french-i/french-i-the-passe-compose/the-passe- compose-with etre http://www.francaisfacile.com/exercices/exercice-francais-2/exercice-francais-22032.php http://french.about.com/od/grammar/a/adjectives_demonstrative.htm

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______S I - FOOD PRODUCTION & CULINARY ART - I (LAB) Course Objective: At the end of the semester the students will be able- - To learn about the basics of food production in continental and Indian cuisine - To make a menu and would be able to explain the meaning of the dishes - To prepare the basic stock, sauce and soup - To use the knife and other equipments confidently - To cut all kind of vegetable cutting.

Course Contents: Module I: Part 1 - Introduction to Cookery Demonstration classes & simple application by students

Part II: Basic Western Cuisine Vegetables Varieties of vegetables Classification Cuts of Vegetables: Julienne Jardiniere Mignonette Dices Cubes Macedoine Paysanne Shred Concasse Mirepoix. Blanching of Tomatoes & Capsicum Methods of cooking vegetables Boiling (potatoes, boost, beans, cal ill) Frying (aubergine, potatoes) Steaming (cabbage) Baking (potatoes, turnip) Braising (onion, leeks, cabbage)

Stocks - Demonstration and preparation of  White stocks  Brown stock  Fish stock

Sauces- Demonstration and preparation of basic mother sauces and 2-3 derivatives of each.  Bechamel ( Mornay, mustard sauce, parsley sauce)  Espagnole (Bercy, Madeira, Demi - Glaze)  Tomato (Barbecue, Italienne, Portugaise)  Veloute (supreme, allemande, mushroom)  Hollandaise (Noisette, béarnaise, choron)  Mayonnaise (tartar, cocktail, chantilly, etc.)

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______Soups Classification of soups Preparation of basic soups  Consomme, (royal, carmen, colbert, ambassador, julienne)  Cream (tomato, spinach, vegetables)  Puree (lentil, peas, carrot)  Cut vegetables (scotch broth, minestrone)  Veloute (crème de volaille princesse, veloute dame blanche/marie-louise)  National soup (mulligatawny, French onion, oxtail)  Bisque (prawn, shrimp & chowder)

Egg Cookery- Preparation of varieties of egg dishes  Boiled (soft & hard)  Fried (sunny side up, double fried)  Poaches  Scrambled  Omlette (plain, stuffed)  En cocotte (eggs benedict)

Fish Mongery  Identification & classification of fish e.g. flat fish(pomfret, black pomfret and sole)  Round fish (surmai, rohu, mackerel)  Shellfish (clams, mussels, shrimps, crabs, lobseters)  Cephalopods (squid, cuttle, fish)  Cuts of Fish e.g. fillet, darne, troncon, paupiette, goujons

Preparation of simple fish Dishes such as  Saumon grille  Pomfret Meuniere  Sole Mornay  Fish Orly  Fish Colbert  Fish al’anglaise

Module II: Bakery & Confectionery

Bread making Demonstration & preparation of simple and enriched bread, recipes Bread Loaf (while and brown) Bread Rolls (various shapes) French Bread Brioche

Simple Cakes Demonstration & preparation of simple and enriched cakes, recipes Sponge, Genoise, Fatless, Swiss roll Fruit Cake Rich Cakes Dundee, Madeira MODULE III

Hot/Cold Desserts Caramel Custard, Bread and Butter Pudding, Queen of Pudding, Souffle – Lemon/Pineapple, Mousse (Chocolate Coffee) Bavaroise, Diplomat pudding, Apricot Pudding 34 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Steamed Pudding – Albert Pudding, Cabinet Pudding

Module IV: Basic Indian Cuisine Rice, Cereals & Pulses Identification of various varieties of rice, cereals and pulses Simple preparations such as Boiled rice (draining & absorption method) Fried rice Various simple dal preparations Wheat products like chappaties, parathas, phulkas, pooris. Module V : Module I: Individual Students Practical Practical classes to incorporate simple menus both Indian and Continental comprising of following dishes. Each institute to formulate their own combination.

Soups Cream – vegetables, spinach, tomato, green peas Consomme with garnishes like royale, carmen, madrilène, clermont, celestine National soups – oxtail, mulligatawny, minestrone, vichyssoise Poultry- Poulet Saute Champignon, Poulet Roti, Poulet Saute Hongroise, Poulet Saute Marengo. Fish – fish orly, a langlaise, colbert, meuniere, poached fish, grilled fish, baked fish, such as florentine, mornay, Portuguese Entrée – lamb stew, hot pot, hamburgers, shepherd’s pie, scotch egg, grilled steaks & lamb/pork chops, casseroles, roast chicken/leg of lamb, beef Potato – all basic preparation such as boiled, baked, roast, French fries, lyonnaise, mashed/creamed, parsley/parisienne Vegetables Boiled vegetables, cabbage, cauliflower, beans Glazed vegetables, carrot, radish, turnip Fried vegetables; aubergines Stewed vegetables; courgette provencale, baked beans ratatouille Braised vegetables; onion, leeks, cabbage Salads – basic simple salads & dressings Cole slaw salade nicoise Russian Salad beetroot salad Potato Salad fruit salad Carrot & Celery waldorf salad Cold sweet – honeycomb mould, butterscotch sponge, coffee mousse, lemon sponge, trifle, blancmange, chocolate mousse, and lemon soufflé. Hot sweet- bread & butter pudding, caramel custard, albert pudding, Christmas pudding Indian sweets – simple ones such as chicoti, gajar halwa, kheer, rabri Indian rice – dishes such as jeera pulao, vegetable pulao, lemon rice, aloo gobi ki tehri, khichdi. Indian breads – chappatis, pooris, parathas, missi roti Indian meat/chicken dishes – korma, musallam, vindaloo, kolhapuri, salli ghost, baffat , roganjosh, goan fish curry, machli amritsari. Vegetable preparation, salads, raitas, foogath, thoran, bhajees, bhujia, cucumbers, dahi wadas, preparation of paneer, thoran, foogath, bhujia, khumbh hara dhania. Dal/ Pulses : Dal Makhani , trimurthi dal, dal paktooni , rajasthani dal batti , masala dal. Indian Salads and Raitas : Khamang Kakdi, carrot koshimbir, tomato onion , kachumber, boondi raita, pineapple raita, cucumber raita , aloo anar raita. Indian Snacks – Punjabi Samosa, Batata Vada, Upma, Sabudana vada, Poha etc. Text & References: Text:  Theory of Catering by Kinton Cesserani, Published by Hodder & Stoughton  Practical Cookery by Kinton Cesserani, Published by Hodder & Stoughton  Krishna Arora – theory of Cookery – 2nd -1992

35 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______ Thangam Philip – Modern Vol I & II – Orient Longman – 2001  J.C. Dubey – Basic Bakery -1st -1992

References:  Theory of Cookery by K Arora published, Frank Bros &Co. New Delhi  Professional Chef by John Wiley  Ultimate Cooking Course by Carole Clement publish by Joana Lorrenz  Essential of Cooking by James Peterson published by Artisan  Bernard Davis – Food Commodities -4th -1998  Hospitality Management : Current Trends & Practises by Dr. J.M.Negi .

36 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______S I - FOOD & BEVERAGE SERVICE OPERATION - I (LAB) Course Objective: At the end of the semester the students will be able- - To use and maintain all items of crockery, cutlery, glassware, flatware and hollowware used in a restaurant - To clean and polish of all service equipment.

Course Contents: Module I: F & B Service Equipments Familiarization of  Cutlery  Crockery  Glassware  Flatware  Hollowware  All other equipment used in F& B service  French terms related to the above

Module II: Practical-Care & maintenance of equipment including cleaning / polishing of EPNS items by- Plate Powder method Polivit method Silver dip method Burnishing machine Module III: Task – 1. Holding Service Spoon & Fork Task -2 . Carrying a Tray / Salver Task – 3. Laying a Table cloth Task -4. Changing a table cloth during service Task -5. Placing meal plates & clearing soiled plates Task – 6. Stocking Sideboard Task -7 Service of water Task -8 . Using Service Plate & Crumbing Down Task -9 . Napkin Folds Task – 10 . Changing Dirty Ashtray Task- 11. Cleaning & Polishing glassware. Text & References: Text:  Food & Beverage Management & Control by Dr. JM Negi, Kanishka Publications, New Delhi  Food & Beverage Service by Lilicrap

References:  F&B Service Manual by Sudhir Andrews, Tata McGraw Hill  The Waiter by John Phullar  Professional Table Service by Dennis Liliicrap  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

37 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______S I - FRONT OFFICE OPERATION - I (LAB) Course Objective: At the end of the semester the students will be able- - Understand the growth, role of tourism in hospitality and hotel industry - Explain the classification and main features of hotels - Describe Front Office staff and organization structure, duties/responsibilities of each personnel - Do the Appraisal of Front Office equipment and furniture, welcoming of guest and telephone handling.

Course Contents: Module I Welcoming of Guest Module II Telephone Handling Module III Filling up of various Performa Module IV Appraisal of Front Office equipment and furniture (rack, counter bell desk) Module V Role-play: Reservation Text & References: Text:  Professional Hotel Management by Dr. JM Negi, S. Chand & Co, New Delhi  Front Office Management by Bardi, John Willy and Sons  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi  Hotel Management by Dr. Jagmohan Negi, Himalayan Publishing House, New Delhi

References:  Front Office by Abbott, Butter Worth Hiemann.  Front Office Manual by Sudhir Andrews, Tata McGraw Hill.

38 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______S I - ACCOMMODATION OPERATION - I (LAB) Course Objective: At the end of the semester the students would have a through knowledge of- - Use of cleaning agents - Use of cleaning equipment (manual as well as mechanical) - Cleaning of all kinds of surfaces in a hotel. Course Contents: Module I Room Layout and Standard Supplies Module II Cleaning Equipment Module III: Cleaning of different surfaces Metals Wood Leather Glass Module IV Dusting of various areas Module V Floor cleaning Text & References: Text:  Professional Management of Housekeeping Operation by Robert J. Martin  Hotel, Hostel & Hospital Housekeeping by John C. Branson & Margaret Lennox  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

References:  Accommodation Management by Roy C  Hotel Housekeeping Training Manual by Sudhir Andrew

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PROGRAMME STRUCTURE FOR B.Sc in HOTEL MANAGEMENT CATERING AND TRAVEL OPERATIONS

Course Details

Name of the Course - B.Sc. Hospitality Studies (B.Sc. HS) Duration : 3 Years / 6 Semesters

Semester II (B.Sc. HS - FY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tut Pr Theory Practical Th Pr Interna Final Intern Final l Exami al Exami Assess nation Asses nation ment sment 1.2.01 Food 2 8 20 80 20 80 200 2 4 Production & Culinary Art – II 1.2.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service Operation – II 1.2.03 Front Office 2 2 20 80 20 80 200 2 1 Operation – II 1.2.04 Accommodation 2 2 20 80 20 80 200 2 1 Operation – II 1.2.05 Computer & 2 20 80 20 80 200 1 Information Technology – II 1.2.06 Catering 2 20 80 20 80 200 2 Science – II 1.2.07 Fundamentals 2 20 80 100 2 of Management 1.2.08 Fundamentals 3 20 80 100 3 of Hospitality Accounting – II 1.2.09 English 1 20 80 100 1 1.2.10 Foreign 2 20 80 100 2 Language – I French 16 1 14 200 800 120 480 1600 26

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S II - FOOD PRODUCTION & CULINARY ART - II Course Code: BHMFP 10201 Credit Units: 02

Course Objective: At the end of the semester students will be able to- - Know the scope of innovation in the making of dish, experimentation and generating new ideas - Acquire brief knowledge about the working of the kitchen, system, hierarchy and relationship with others department - Manage kitchen as a chef and how to control the quality and system - Develop as a complete chef by incorporating learning attitude on step by step basis - Ensure that the requirement of hospitality industry is being fulfilled through latest and up to date knowledge - Explain the technical terms and different concept.

Course Contents:

MODULE I – Salads Introduction Composition of Salads Types of Salads Various types of lettuce used in salads Salad Dressings Emerging Trends in Salad Making Salient Features of preparing a good salad

MODULE II– FISH and SHELLFISH Introduction Classification of Fish with examples Classification of Shellfish Selection, Cooking & Storage of Fish Cuts of Fish Famous Species of Fish Classical Preparation of Fish Common Cooking Methods Used for Seafood Preparation

MODULE III– POULTRY Cuts of Poultry Selection & uses of Cuts Rice Cereals & Pulses

MODULE IV – MEAT Introduction Physical and Chemical Characteristics of Meat Selecting and Grading of Meat Processing of Whole Meat Classification of Meat Categories of Meat Introduction to Meat Cookery Cuts of Lamb, Pork, Beef, Veal Storage of Meat

MODULE V: EGG Introduction to Egg

41 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Structure of Egg Classification of Egg Grade Types of Egg Selection of Egg Storage of Egg Uses of Egg Cooking of Eggs for Breakfast

Module VI : Seeds , Nuts and Spices Introduction to Seeds Classification of Seeds Seeds as Spices Nuts Selection and Storage of Nuts

Module VII: Introduction to Rice, Cereals and Pulses Introduction Pulses Common Beans Cereals Rice Classification of Rice Other Rice Products Cooking Rice Selection of Rice

Module VIII: Texture, Accompaniments & Garnishes Importance & Characteristics Factors affecting textures in food Desirable & Non – desirable textures with examples Difference between accompaniments & garnishes

Module IX: Methods of Cooking Cooking as applied to all commodities studies in SEMESTER I Classification & Salient Features of various cooking methods Temperature Precautions Moist methods of cooking Steaming with pressure & without pressure Braising Poaching Boiling Dry Method of Cooking

42 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Baking Roasting Grilling Tan door Frying Types of Frying medium Sautéing Shallow frying Deep Frying Combining the methods Pressure Frying Microwave cooking Equipments Used in microwave cooking

Module X: Culinary Terms List of culinary (common and basic) terms Explanation with examples

Text & References:

Text:  Theory of Catering by Kinton Cesserani, Published by Hodder & Stoughton  Practical Cookery by Kinton Cesserani, Published by Hodder & Stoughton  Theory of Cookery by K Arora published by Frank Bros &Co. New Delhi  Thangam Philip – Modern Cookery Vol I & II – Orient Longman -2001

References:  Professional Chef by John Wiley  Ultimate Cooking Course by Carole clement publish by Joana Lorrenz  Essential of Cooking by James Peterson published by Artisan  Hospitality Management : Current Trends & Practices By Dr. J.M.Negi ,  Bernard Davis – Food Commodities – 4th -1998

43 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SEM II - BAKERY - II Course Objective: The curriculum is based on to familiarize the students with the basic concepts of Bakery such as– - To make the students learn about the professionalism and basic etiquette of bakery art - To make them learnt about raw material, uses, composition, benefits and methods - To sharpen the culinary skills in the field of bakery - To impart knowledge of history of culinary art and changes along with the times - To give the basic idea about physical and chemical composition of different food products.

Module I : Pastes , Creams, Fillings , and Sauces

Introduction Pastes Short Crust Pastes Sweet Pastes Choux Paste Marzipan Almond Paste Touille Paste Puff Pastry Creams Pastry Creams Creme Chantilly Caprice Cream\Butter Cream Lemon Cream Ganache Sauces Adding Flavour to the Pastry Sauces Common Faults in Sauce Making

Module II: Laminated Pastries Introduction Puff Pastry Methods of Making Puff Pastry Inverted Puff Pastry Uses of Puff Pastry Preparation of Puff Pastry Danish Pastry and Croissant Strudel Phyllo Pastry Common Faults in Laminated Pastry

44 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Module III:Cakes Cakes : Their ingredients and functions Functions of Optional ingredients in cakes Principles involed in the preparation of cakes Balancing of Cake Formula Characteristics of Cake or Scoring of Cake Cake Faults and their Causes Sponge Cake

Module IV : Icings Butter cream Royal Icing Almond Paste or Marzipan Fondant Icing Gum Paste or Pastillage American Frosting Water Icing or Glace Icing Decoration of Cakes

Module V: Recipes Standard Weight and Measures Recipe Bread Rolls , Bread Sticks and French Bread Plain Hard Roll , Fruit Bun and Chelsea Bun Salt Bread , Brown Bread and Whole Meal Bread Cottage Bread , Vienna Bread and Masala Bread Sweet Bread , Milk Bread , Fruit Bread and Raisin Bread Hot Cross Bun , Bun Cross Paste Brioche and Plain Dough Nuts Pizza Sweet Rusk , Cherry Rusk and Raisin Rusk Salt Rusk , Masala Rusk , Multigrain Rusk and Dia Rusk

45 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______SEM II - FOOD & BEVERAGE SERVICE OPERATION - II Course Objective: At the end of the semester the students will be able to- - Explain and understand objectives of menu planning and types of menu - Write and explain courses of French classical menu with sequence of each course - Explain various meals and the dishes served during these meals - Describe the importance of Mise-en-place and Mise-en-scene - List various tasks performed to complete Misc-en-place for each outlet shift wise - Explain and understand simple KOT and billing system with its record keeping - List and explain various non-alcoholic beverage - Explain various types of tobacco (cigarette and cigar) with its processing and storage.

Course Contents: Module I: Meals and Menu Planning Origin of Menu Objectives of Menu Planning Types of Menu Forecasting , Important Planning Consideration Menu Planning and Meal Periods Courses of French Classical Menu . Sequence . Examples from each course . Cover of each course . Accompaniments French Names of dishes Types of Meals Early morning Tea . Breakfast (English, American Continental, Indian) . Brunch . Lunch . Afternoon/High Tea . Dinner . Supper

Module II : Dining Service , Styles and Procedures Dining Service Staff Position  Server ( Steward or Waiter)  Busperson ( Assistant Steward or Assistant Waiter)  Host  Cashier  Dining Room Manage Styles and Procedures 1. Seated Service 2. Plate Service 3. Cart Service 4. Platter Service 5. Family Style Service 6. Buffet Service 7. Counter Service 8. Tray Service

46 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______9. Centralized Service 10. Decentralized Service 11. Self Service 12. Cafeteria Service Providing Superior Service  Pre Shift Service  Suggestive Service  Service Guarantees  Resolving Guest Complaints  Team Approach to Service

Module III: Sale Control System 1. KOT/Bill Control System ( Manual) Triplicate Checking System Duplicate Checking System Single Order Sheet Quick Service Menu & Customer Bill 2. Making Bill Cash handling equipment Record Keeping (Restaurant Cashier) Cash handling equipment Record keeping

Module IV: Non-Alcoholic Beverages Classification (Nourishing, Stimulating and Refreshing beverages) Tea , Coffee , Chocolate  Origin & manufacture  Types & Brands  Other Still room beverages  Checking and cleaning beverage making equipment  Non alcoholic bar beverages ( soft drinks)  Milk and Dairy based beverages  Squash  Energy Drinks Module V: Tobacco History Processing for cigarettes, pipe tobacco & cigars Cigars – Shapes/sizes/colors Storage of cigarettes & cigars Text & References: Text:  Food & Beverage Service by Lilicrap  Food & Beverage- Management & Control by Dr. JM Negi, Kanishka, New Delhi References:  Food & Beverage Management and Cost Control by Dr. JM Negi, Kanishka  Food & Beverage Laws-food Safety & Hygiene by Dr. JM Negi, Aman Publication  Food & Beverage Costing 2000 by Dr. JM Negi, Himalaya Publishing House, New Delhi  The Lodging & Food Service Industry by Gerrald W Lattin  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

47 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______SEM II - FRONT OFFICE OPERATION - II Course Objective: At the end of the semester the students will be able to- - Know the techniques of up-selling rooms and promotional activities involved in Front Office - Coordination with other departments of the hotel - Know standards of service and amenities provided by a hotel - Calculation of tariff structure for different segments of clients of hotel - Acquire effective communication skill. - Course Contents:

Module I:

MODULE II – Reception Preregistration Guest Amenities Receiving and welcoming of guest Profile of Guest Pre registration of guest Registration record Room and rate assignment Method of payment Issuing of room keys Fulfilling special requests Selling the guest room When guest cannot be accommodated Guest Registration procedure Regular & Non Regular Guest Systems of registration Rooming of a guest

MODULE III – Guest Services Handling Guest Mail Message Handling Handling of Keys Guest Paging Safe Deposit Locker Guest Room Change Procedure Left Luggage Wake Up Calls Guest Complaints  Types of Guest Complaints  Handling Guest Complaints

Module IV: Pre Arrival Procedures Room Selling Techniques Up Selling, Discounts.

Module V: Arrivals Preparing for guest arrivals at Reservation and Front Office, Receiving Guests, Pre-registration, Types of Registration (non-automatic, semi automatic and automatic), Relevant records for FITs, Groups, Aircrews and VIPs. Receiving guests

Module VI: Bell Desk

48 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Functions, Procedures and records. Equipments needed at the bell desk Left luggage procedure Hierarchy of bell desk Errand card Records maintained at the bell desk

Module VII: Front Office Co-ordination with other Departments of Hotel

Module VIII: Tariff Structure Basis of charging, plans, competition, customer’s profile, standards of services & amenities, Hubbart formula, different types of tariff, rack rate, discounted rate for corporate, Airlines, Group & travel agents.

Text & References: Text:  Front Office Management by Bardi, John Willy and Sons.  Professional Hotel Management by Dr. JM Negi, S. Chand & Co. New Delhi  Hotel Management by Dr. Jagmohan Negi, Himalaya Publishing House, New Delhi

References:  Front Office by Abbott, Butter Worth Hiemann.  Managing FO Operation by Micheal K Kassovana  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

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______

SEM II - ACCOMMODATION OPERATION - II Course Objective: At the end of the semester the students will have a thorough knowledge of- - Room supplies and bathroom supplies - All types of beds and mattresses - All routine and records maintained of H.K. department - Liaison with other department of the hotel.

Course Content:

Module I: Cleaning Guest Rooms Rules of the floor Bed-making Procedure for Traditional Bed-making Daily cleaning of a Guest room  Cleaning of an occupied room  Cleaning of a vacated room  Cleaning of a vacant room  Servicing a VIP room  Dealing with Under repair room Turndown service Second Service Closing down after service

MODULE II – Cleaning of Public Areas Introduction Entrances (flooring, mats, doors) Lobbies Daily Cleaning Periodic Cleaning Front Desk Specific cleaning task Elevators Staircase Guest corridors Public restrooms Banquet Hall Leisure Area (spa, swimming pool, Garden)

MODULE –III – Housekeeping Pantry Location, Layout Set up of Maid’s Trolley

MODULE IV - Beds and Mattresses Construction , care and cleaning of beds Different types of mattresses Selection, care and cleaning of mattresses Bedding—pillows & bolsters, pillow menu, blankets, duvets, eiderdowns and quilts.

Module V: Key & Key Control

50 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Type of keys Computerized key cards Key control

Module VI: Room Layout and Guest Supplies Standard rooms, VIP rooms, Guest’s special requests

Module VII: Lost and Found What is Lost & found article? Lost & Found Procedure Disposal of articles not claimed

Module VIII: Housekeeping Control Desk Housekeeping Control Desk Forms, Formats, Records and Registers Coordination with other departments Handling Telephone calls Paging Systems and Methods Handling complaints and difficult situations Handling room transfers

Module IX : Standard Contents of a Guest Room Guest room furniture Furniture arrangement Guest room fixtures and fittings Beds, mattresses, beddings and soft furnishings Guestroom accessories Placement of guestroom supplies

Module X: Inter Departmental Relationship With Front Office, With maintenance, With Security, With Stores, With Accounts, With Personnel, Use of Computers in Housekeeping department.

MODULE XI – Situation Handling How to enter a guest room If guest is sleeping in the room If guest is in the bathroom If guest is in the room inappropriately dressed

Module XII : Glossary Important terms of all the modules in the semester.

Text & References: Text:  Professional Management of Housekeeping Operation by Robert J. Martin  Accommodation Management by Wood Roy C References:  Hotel, Hostel & Hospital Housekeeping by John C. Branson & Margaret Lennox.  Managing HK Operation by Margrat M Kappa  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

51 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______SEM II - COMPUTER & INFORMATION TECHNOLOGY - II Course Objective: At the end of the semester the students will be able to explain and understand and work on the following- Computer Deivces,Concepts of Softwares, and Internet at Large, MS Word and Excel

SEM – II - HOSPITALITY & TOURISM INFORMATION SYSTEM - II (LAB)

UNIT-1 Computer Devices

1) Devices in computer 2) Classification of computer devices 3) Computer Memory 4) Computer storage devices

UNIT-2 Software Concepts

1) Classification of software 2) Operating system 3) Classification of operating system 4) Major operating system 5) Introduction to different languages

UNIT-3 Internet

1) Introduction to Internet 2) History of internet 3) Equipment needed to connect to the Internet 4) Basic internet services 5) Uses of Internet 6) Basic Components of WWW

UNIT-4 MS-Excel

1) Introduction to MS-Excel 2) Application 3) Structure 4) Starting with MS excel 5) Components

UNIT-5 Advanced MS-Excel

1) Advanced operation in Excel 2) Functions used in Excel 3) Features of spreadsheet

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______4) Data consolidation 5) Validation 6) Lookup formulas

TEXT BOOKS 1. Computer Fundamentals – B. Ram – New Age International PublishersREFERENCES BOOKS 2. S.K.Basandra, “Computers Today “, Galgotia Publications. 3. Computer Fundamentals – P. K. Sinha – BPB Publication 4. PC Software – Shree Sai Prakashan, Meerut

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SEM -II CATERING SCIENCE – II Course Objective: The subject aims to develop basic awareness of important nutrients, and acquire Knowledge of nutritional requirements for human beings and plan a balanced diet.

Module I: Introduction to Terminologies Food, Nutrition, Nutrient, Empty Calories, Health, Malnutrition, Edible portion of food, Balanced Diet

Module II: Carbohydrates Definition, Composition, Classification, Food Sources (good and poor sources), Functions in human body, Recommended Daily Allowance in India (RDA), Importance of fibre, Effect of deficiency & excess intake, Effect of heat on carbohydrates

Module III: Protein Definition, Composition , Essential and Non-essential amino acids, Protein Quality (only Concept),Concept of Supplementary value of Protein, Food Source (good and poor source), RDA (adolescents and adults), Effect of deficiency, Effect of heat on proteins, Functions

Module IV: Fats And Oils Definition, Composition, Saturated and Unsaturated fatty acids, Hydrogenation of oil, Cholesterol (a brief note), Food sources of: (Fat, Oil, Saturated fatty acid, Unsaturated fatty acid, cholesterol), Rancidity of Oil (Concept and Prevention), RDA (Adolescents and adults), Effect of deficiency & excess, Functions

Module V: Vitamins Definition, Classification Fat Soluble Vitamins (A,D,E,K) – Functions, Food Sources, RDA (Adolescents and adults) , Name of the deficiency disease and symptoms. Water Soluble Vitamins (B Complex and C) - Names of all B Complex, B1 , B2, Niacin, and Vit C with reference to – Functions, Sources, RDA (Adolescents and adults), Deficiency diseases and its symptoms.

Module VI: Minerals Calcium, Iron, Iodine - Classification, Functions, RDA (Adolescents and adults), Rich food sources, Deficiency disease and its symptoms Sodium Chloride - Importance and Limitations, Food sources

Module VII: Water And Its Importance To Health Water Balance Dietary sources Dehydration and Oedema

Module VIII: Basic Five Food Groups Foods included in each group

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______Serving size of foods under each group.

Module IX: Balanced diet (Using basic 5 food groups) Menu Planning for a day’s diet for adolescents and Adults Vegetarian and Non vegetarian Importance of avoiding fast/junk foods

Module X: Important Foods to be avoided and recommended for Diabetes Mellitus, Heart related diseases (Cardio Vascular), Peptic Ulcer Jaundice, Kidney diseases, Fever and infection, Diarrhoea and Constipation

Module XI: How to preserve nutrients while cooking food?

Module XII : Glossary of Terms Students should be familiar with the glossary of terms pertaining to above mentioned topics

Reference Books 1. Hand Book of Food And Nutrition- Dr. M.S. Swaminathen 2. Nutrition And Dietetics - Shubhangi Joshi 3. Fundamentals of Food and Nutrition- Sumati R. Mudambi and M.V, Rajgopal 4. Thenapentic Nutrition- Prondfit and RobinsonNormal 5. Nutritive value of Indian Food - Dr. C Gopalan

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SEM- II FUNDAMENTALS OF MANAGEMENT Course Objective: To make the students understand the concepts of management & their Practical application in the hospitality industry.

Module I: Introduction A typical day in the life of a manager at hotel (illustrative situations) Management defined Levels of management External & internal factors that effect management

Module II: Management thought: journey from inception till today Brief history of management thought Contribution of F.W. Taylor to scientific management Henry Fayol’s classical management theory Modern day management theory

Module III: Planning& Decision Making A. Planning Definition Nature & Importance of planning, Advantages & disadvantages Types of plans – objectives, strategies, policies, procedures, methods, rules, programs & budgets Steps in planning Planning assumptions

B. Decision-making Types of decisions Step by step decision making process

Module IV: Organizing& Staffing A. Organizing Definition Nature & importance of organizing Principles of organizations – Formal & Informal, Centralized / Decentralized, Line & staff Staffing Definitions Delegation and Departmentalization, Authority & Responsibility, Span of control

Module V: Leadership Definition Leadership theories - Managerial grid Different styles of leadership Characteristics of a good leader

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Module VI: Motivation Definition Nature & importance Benefits of motivated staff Theories of motivation – Maslow’s theory of need hierarchy Herzberg’s two factor theory McGregor’s theory ‘X’ and theory ‘Y’ Morale – its role & importance

Module VII: Communication Definition, nature, process of communication Types of communication Upward / downward Verbal / Nonverbal Formal / Informal Barriers to communication Methods of improving communication effectiveness.

Module VIII: Coordination Definition Need for coordination

Module IX: Controlling Definition Process of controlling Need for control

Module X : Glossary of Terms Students should be familiar with the glossary of terms pertaining to above mentioned topics

Reference Books 1. Management – Stoner & Freeman 2. Essentials of Management – Koontz & O’donnel 3. Management tasks – Peter Drucker 4. Management Process – Davar R.

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______SEM II - FUNDAMENTALS OF HOSPITALITY ACCOUNTING - II Course Objective: At the end of the semester students will be able to- - The concept of double entry book keeping system - Reconcile the bank statement - Check the accuracy of accounts - Prepare trial balance / P&L A/c and balance sheet concept - The hospitality revenue and non revenue producing departmental accounting system - The for casting of expense and revenue - The concept of budgeting - The hotel departmental accounting system.

At the end of the semester students will be able to- - The concept of double entry book keeping system - Reconcile the bank statement - Check the accuracy of accounts - Prepare trial balance / P&L A/c and balance sheet concept - The hospitality revenue and non revenue producing departmental accounting system - The for casting of expense and revenue - The concept of budgeting - The hotel departmental accounting system.

Course Content: Module I: Depreciation Introduction Causes of Depreciation Objectives of Depreciation Methods of Depreciation Straight Line Method Straight Line Method - Annual Depreciation Charge Written Down Value Method

Module II: Final Accounts Meaning Procedure for preparation of final accounts Income Statement Trading Account Format of Trading Account Profit and Loss Account Items of P&L Account Difference between Trading Accounts, Profit & Loss Accounts & Balance Sheet Characteristics of Balance Sheet Components of Balance Sheet

Module III: Adjustments Closing Stock Prepaid expenses Outstanding expenses Depreciation

Module IV: Capital and Revenue Expenditure Meaning Definition of Capital and Revenue Expenditure

Module V: Uniform System of Accounting

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______Introduction Concept of the System Advantages of Uniform System of Accounting

Module VI: Hotel Budgeting Budgets Total for Planning Control , Evaluation Audit Income revenue Generating Department on Hotels( Spa, Salon, Souvenirs Shop, Others Shop-Managed by Property & Manage by outsider.

Module VII: Internal Audit Meaning and Definition Main Role and Objective of Internal Audit Rigt of an Auditor Duties of an Auditor Requirements of Internal Auditor External Auditing Relationship between the Internal and External Auditor

Text & References: Text:  Element of Hotel Accounting by Dr. JM Negi, HKS International  Finance & Cost Control- Techniques in the Hotel & Catering Industry by Dr. JM Negi, Metropolita Publication, New Delhi  Management Accounting by Dr. Hingorani & Prof. Ramanathan, Sultan Chand & Sons  Hotel Management – Accounting & Control by Jagmohan Negi, Himnalayan Publishing House, New Delhi.

References:  Management Accounting & Financial Control by Dr. SN Maheshwari, Sultan Chand & Sons  Understanding Hospitality Accounting by Raymond Cote, EI-AH&LA USA  Financial Accounting by GC Maheshwari, NCERT, N. Delhi  Fundamentals of Hotel Accounting by G.S. Rawat & Dr. JM Negi.

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Course Content: Text & References: Text:  Element of Hotel Accounting by Dr. JM Negi, HKS International  Finance & Cost Control- Techniques in the Hotel & Catering Industry by Dr. JM Negi, Metropolita Publication, New Delhi  Management Accounting by Dr. Hingorani & Prof. Ramanathan, Sultan Chand & Sons  Hotel Management – Accounting & Control by Jagmohan Negi, Himnalayan Publishing House, New Delhi.

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______S II - ENGLISH - II

Semester II - COMMUNICATION SKILLS - I Course Objective: The course is intended to give a foundation of English Language. The literary texts are indented to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts. It will also help them to respond form different perspectives.

Course Contents: Communication Skills Semester II

MODULE 1 –ATTRIBUTES OF COMMUNICATION

• Models of Communication • Barriers of Communication • Trends of Hospitality Communication • Modes of Communication

MODULE 2- INTRODUCTION TO LETTER WRITING

• Body Language • Posture • Proxemics • Manners and Etiquettes • Grooming in Hospitality Industry

MODULE 3- ADVANCED LETTER WRITING SKILLS •BusinessLetters •Memo Writing •Lettersofclaim,complaintandadjustment • Letters of Goodwill

MODULE 4- READING AND LISTENING SKILLS

• Strategic comprehension • Intensive and Extensive Listening • Listening and Interpreting • Listening and Note Making • Reading and Interpreting

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______MODULE 5- VERBAL COMMUNICATION

• Introduction to Culinary Vocabulary & pronunciation • Introduction to Hospitality Vocabulary & pronunciation • Introduction to Corporate Vocabulary & pronunciation • Extempore and Group Discussion • English videos- movie clippings with subtitles

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______FY SEM II - FRENCH - II

Course Objective: To provide the students with the know-how to make/confirm/refuse/modify/cancel a reservation over phone/through email/internet

Sem -2

1. Verbe: avoir

MODULE 1: LES HEUREUX GAGNANTS 2. Adjectifs

3. Pronoms toniques

1. Verbes irréguliers

MODULE 2: UNE LETTRE DE FRANCE 2. Adjectifs possessives

3. Pronoms disjoints

1. Verbe: -ir

MODULE 3: LES COULEURS DU TEMPS 2. Futur proche

3. Expressions: quel

1. Pronoms: objets directs MODULE 4: PRÉPARATIFS DU VOYAGE 2. Adjectifs démonstratifs

1. Vocabulaire

MODULE 5: DIVERS 2. Traductions

3. Questions et Réponses

Course Contents:

Text & References : Dondo

 le livre à suivre : hôtellerie-restauration.com www.frenchtutorial.com

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______S II - FOOD PRODUCTION & CULINARY ART - II (LAB)

Course Objective: At the end of the semester the student will be able to- - To know the handling meat, purchasing, caring and different cutting like boneless, parts etc. - Develop leadership skill by assigning a role and controlling the kitchen - To do the Mise-en-place and step by step procedure of preparing food - To present the food accordingly by using appropriate garnish and presentation style. Course Contents: Module I: Individual Students Practical Practical classes to incorporate simple menus both Indian and Continental comprising of following dishes. Each institute to formulate their own combination.

Soups

Cream – vegetables, spinach, tomato, green peas Consomme with garnishes like royale, carmen, madrilène, clermont, celestine National soups – oxtail, mulligatawny, minestrone, vichyssoise Poultry- Poulet Saute Champignon, Poulet Roti, Poulet Saute Hongroise, Poulet Saute Marengo. Fish – fish orly, a langlaise, colbert, meuniere, poached fish, grilled fish, baked fish, such as florentine, mornay, Portuguese Entrée – lamb stew, hot pot, hamburgers, shepherd’s pie, scotch egg, grilled steaks & lamb/pork chops, casseroles, roast chicken/leg of lamb, beef Potato – all basic preparation such as boiled, baked, roast, French fries, lyonnaise, mashed/creamed, parsley/parisienne

Vegetables

Boiled vegetables, cabbage, cauliflower, beans Glazed vegetables, carrot, radish, turnip Fried vegetables; aubergines Stewed vegetables; courgette provencale, baked beans ratatouille Braised vegetables; onion, leeks, cabbage

Salads – basic simple salads & dressings Cole slaw salade nicoise Russian Salad beetroot salad Potato Salad fruit salad Carrot & Celery waldorf salad Cold sweet – honeycomb mould, butterscotch sponge, coffee mousse, lemon sponge, trifle, blancmange, chocolate mousse, and lemon soufflé.

Hot sweet- bread & butter pudding, caramel custard, albert pudding, Christmas pudding Indian sweets – simple ones such as chicoti, gajar halwa, kheer, rabri Indian rice – dishes such as jeera pulao, vegetable pulao, lemon rice, aloo gobi ki tehri, khichdi. Indian breads – chappatis, pooris, parathas, missi roti Indian meat/chicken dishes – korma, musallam, vindaloo, kolhapuri, salli ghost, baffat , roganjosh, goan fish curry, machli amritsari. Vegetable preparation, salads, raitas, foogath, thoran, bhajees, bhujia, cucumbers, dahi wadas, preparation of paneer, thoran, foogath, bhujia, khumbh hara dhania. Dal/ Pulses : Dal Makhani , trimurthi dal, dal paktooni , rajasthani dal batti , masala dal. Indian Salads and Raitas : Khamang Kakdi, carrot koshimbir, tomato onion , kachumber, boondi raita, pineapple raita, cucumber raita , aloo anar raita. Indian Snacks – Punjabi Samosa, Batata Vada, Upma, Sabudana vada, Poha etc.

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Module II: BAKERY AND CONFECTIONERY PASTRY: Demonstration and Preparation of Dishes using varieties of pastry shortcuts – jam tarts, turnovers, laminated – palmiers , khara biscuits , Danish pastry , cream horns. Choux Paste- éclairs, profiteroles. COOKIES: Demonstration and preparation of Simple Cookies like Nan Khatai, Golden Goodies, Melting Moments, swiss Tart, Tri Colour Biscuits, Chocolate Chip Cookies, Chocolate Cream fingers and Bachelor Button.

Text & References: Text:  Theory of Catering by Kinton Cesserani, Published by Hodder & Stoughton  Practical Cookery by Kinton Cesserani, Published by Hodder & Stoughton  Theory of Cookery by K Arora published by Frank Bros &Co. New Delhi  Thangam Philip – Modern Cookery Vol I & Vol II – Orient Longman -2001  J.C.Dubey – Basic Bakery – 1st -1992

References:  Professional chef by John Wiley  Ultimate Cooking Course by Carole clement publish by Joana Lorrenz  Essential of Cooking by James Peterson published by Artisan  Hospitality Management : Current Trends & Practices by J.M. Negi  Bernard Davis – Food Commodities -4th -1998

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______S II - FOOD & BEVERAGE SERVICE OPERATION - II (LAB) Course Objective: At the end of the semester the students will be able to- - Perform and demonstrate various task of Mise-en-Place - Complete layout of covers of restaurant table and side board - Take food and beverage order from a guest - Do the service of food and beverage at a table in American and French style - Demonstrate the service of non alcoholic beverages - Demonstrate the service of cigar and cigarette. Course Contents: Module I:Review of the Semester –I

Module II:Table lay out and Service  A La Carte Service  Table d’ hote Service  English Breakfast Cover  American Breakfast Service  Continental Breakfast Service  Indian Breakfast Service  Afternoon Tea Cover  High Tea Cover  Tray / Trolley Set Up & Service  Room Service tray Set – up  Room Service trolley set –up

Module III:Preparation for Service (Restaurant)  Organizing Mise-en-scene  Organizing Mise-en-place  Opening , operating & closing duties

Module IV:Procedure for Service of a Meal  Taking Guest Reservation  Receiving & Seating of Guests  Order taking & recording  Order processing ( passing orders to the kitchen)  Sequence of Service  Presentation & en-cashing of the bill  Presenting & collecting guest comment card  Seeing off the guest

Module V : Social Skills  Handling Guest Complaints  Telephone Manners  Dinning & Service etiquettes

Module VI : Special Food Service ( Cover , Accompaniments & Service)  French Classical Menu ( Service of all courses)  Cheese

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Module VII: Preparation & Service of Coffee  Origin & manufacture  Types & Brands  Preparation & Service of different types of coffee Juices and Soft Drinks Preparation & Service of different types of Tea  Origin & manufacture  Types & brands

Module VIII: Service of Juices and Soft Drinks Mocktail making Brand Names of Juices, Soft Drinks, Mineral Water, Tonic Water

Module IX: Cocoa & Malted Beverages Origin & Manufacture Preparation & Service

Module X: Service of Cigars & Cigarettes

Text & References: Text:  Food & Beverage Management & Control by Lillicrap  Food & Beverage- Management & Control by Dr. JM Negi, Kanishka, New Delhi

References:  Food & Beverage Laws-food Safety & Hygiene by Dr. JM Negi, Aman Publication  Food & Beverage Costing 2000 by Dr. JM Negi, Himalaya Publishing  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

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______S II - FRONT OFFICE OPERATION - II (LAB) Course Objective: At the end of the semester the students will be able to- - To know the techniques of up-selling rooms and promotional activities involved - Understand the Front Office Coordination with other departments of the hotel - Know the standards of service and amenities provided by hotel - Calculate tariff structure for different segments of clients of hotel - Acquire effective communication skill.

Course Contents: Module I Arrival procedure - Group, FIT Module II Luggage handling - left luggage, Group, FIT Module III Departure – Group / FIT Module IV Message and Mail handling, Paging Module V Repetition of all practical Tasks for FIDELIO Front Office Operation System Fidelio Training – Hot Function keys How to put message in Fidelio How to put a locator in Fidelio How to check in a first time guest How to check in an existing reservation How to issue a new key How to verify key How to cancel a key How to issue a duplicate key How to extend a key How to print and prepare registration cards for arrivals How to programme keys continuously How to programme one key for two rooms How to re-programme a key Text & References: Text:  Front Office Management by Bardi, John Willy and Sons.  Professional Hotel Management by Dr. Jagmohan Negi, S. Chand & Co. New Delhi  Hotel Management – Accounting & Control by Dr. Jagmohan Negi, Himalaya Publishing House, New Delhi References:  Front Office by Abbott, Butter Worth Hiemann.  International Tourism & Travel- Concepts & principles by Dr. JM Negi, S Chand & Co, New Delhi

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______S II - ACCOMMODATION OPERATION - II (LAB)

Course Objective: At the end of the semester students will be able to- - Do basic housekeeping operation with their own hands - Demonstrate bed making and basic knowledge of linen - Demonstrate et of maid’s trolley and its uses - Perform the hacking of a guest room.

Course Contents: Module I Maid’s trolley – setting up a trolley

Module II Bed making

Module III Daily cleaning of Guestrooms & bathrooms

Module IV Public Area cleaning

Text & References: Text:  Professional Management of Housekeeping Operation by Robert J. Martin  Accommodation Management Wood Roy C References:  Hotel, Hostel & Hospital Housekeeping by John C. Branson & Margaret Lennox  Managing HK Operation by Margrat M Kappa  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

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PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

Course Details

Name of the Course - B.Sc. Hospitality Studies (B.Sc. HS) Duration : 3 Years / 6 Semesters

Semester III (B.Sc. HS - SY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tut Pr Theory Practical Th Pr Intern Final Internal Final al Exami Assess Exami Asses nation ment nation sment 1.3.01 Food 2 8 20 80 20 80 200 2 4 Production Operation 1.3.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service (Wine & Liquors) 1.3.03 Front Office 2 2 20 80 20 80 200 2 1 Management 1.3.04 Accommodation 2 2 20 80 20 80 200 2 1 Management 1.3.05 Managerial 2 1 20 80 100 3 Accounting 1.3.06 Hotel 1 1 20 80 100 2 Engineering – I 1.3.07 Nutrition & 1 1 20 80 100 2 Food Science 1.3.08 Communication 1 20 80 100 1 Skills – I 1.3.09 Foreign 2 20 80 100 2 Language – III French 1.3.10 Information 2 20 80 100 1 Technology in Hospitality & Tourism 15 3 14 180 720 100 400 1400 25

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SEM III - FOOD PRODUCTION OPERATIONS - III Course Objective: At the end of the semester students should able to- - learn about the different regions of India as per food habits; - learn about basic Indian paste, gravies and food style; and - learn about quantity food production, planning and organizing.

Course Contents: Module I: Quantity Food Production- Equipment Selection of Kitchen Equipment Equipment required for mass/volume feeding Heat and cold generating equipment Care and maintenance of this equipment Modern development in equipment manufacture

Module II: Menu Planning Basic principles of menu planning – recapitulation Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units Planning menus for; School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway Nutrition factors for the above

Module III: Purchasing and Indenting for Volumes Principles of indenting for volume feeding Portion sizes of various items for different types of volume feeding Modifying recipes for indenting for large scale catering Practical difficulties while indenting for volume feeding Purchase Systems and Specifications Storage for Bulk Inventory Control in Stores Control Procedures to Check Pilferage and Spoilage Portion Control of Food

Module IV: Planning for Volume Catering Principles of planning for quantity food production with regard to  Space allocation and Optimum Utilization of Space  Basic Stages of Design for a Catering Establishment  Equipment selection  Staffing and Resourcing

Module V: Volume Feeding Institutional and Industrial Catering  Types of Institutional & Industrial Catering  Industrial Catering  Army Mess  Hospital Catering

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______ Off Premises Catering  Theme Banquets  Central Processing Unit  Airline Catering  Railway Catering  Marine Catering  Problems associated with this type of catering  Scope of development and growth Hospital Catering  Highlights of hospital catering for patients, staff, visitors  Diet menus and nutritional requirements Off Premises Catering  Reasons for growth and development  Menu planning and theme parties  Concept of a Central Production Unit  Problems associated with off-premises catering Mobile Catering  Characteristics of Rail, Airline (Flight Kitchen and Sea Catering  Branches of Mobile Catering

MODULE VI – Indian Cookery  Introduction to Regional Cooking  Blending of spices and concept of masalas  Composition of different masalas used in Indian Cooking ( wet & dry)  Proprietary masala blends  Preparation of different masalas – Basic garam masala, madras curry powder, sambhar masala, chat masala,madras curry, kohlapuri masala, vindaloo masala  Popular gravies in indian Cooking- White, Brown, Tomato, Green, Mughlai  Thickening Agents used in Indian Gravies  Factors effecting eating habits  Heritage of Indian Cuisine  Regional Commodties,Spices & Masalas(Wet & Dry)  Geographical location,historical background  Availability of raw material  Equipment & fuel,  Staple Diet  Speciality Cuisine  Food prepared for festivals and occasions of various states

Module –VII

Condiments, Herbs,& Spices Used in Indian Cuisine – Introduction, Species Used in Indian Cooking, Various ways of Using the Spices, Storage & Usage Tips for Spices.

Masalas & Pastes- Introduction, Blending of Spices & Concepts of Masalas,,Concept of Dry & Wet Masalas, Pastes Used in Indian Cooking.

Basic Indian Gravies- Gravies & Curries, Regional Gravies, Preparation of Gravey.

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Module VIII: Regional Cuisines of India Introduction

Andhra Pradesh & Karnataka- Rice Chapatis, Coconut Sesame Chutney,Andhra Fish Curry,Moong Dal Pancakes with Chilli Ginger Chutney, Andhra Curry leaf Chicken, Pappadam Masala,Coorgi Pork Curry, Chicken with Coconut & Cashews,Pumpkin Curry,Fried Dal Patties, Bamboo Shoot Curry, Hyderabadi Lamb Biryani , Cardamon Caramel Creams, Semolina Pudding, Semian Payasa, Karjikai, Pyaz Ki Chutney, Garlic Chutney,Karpodi,Moongphali Masala,

Awadh-Dum Aloo Bharwa, Bhindi Masala, Tadka Dahi, Palak Pakoras,Makai Shahzadi,Naan, Mughlai Chicken, Dum Ka Murg,Gosht Kandahari, Roti,Kakori Kebabs,Aloo Dhaniya, Dal Makhani,Cardomom & Pistachio Kulfi, Falooda, Gulab Jamun, Dum Ka Masala,Garam Masala,Nargisi Seekh Kebab,Khumb Shabnam, Dahi Ke Kebab, Arabi Ke Kebab,Cheela,Kakori Kebab,Galouti, Shami Kebab, Pasanda Kebab,Dahi Ke Aloo, Sheermal ,Baqarkhani Roti,

Varanasi- Baigan Saiso,Dal Puri, Aloo Dahi,Dahi Bhalla, Palak Bhaji,Golgappa,Dahaiwale Aloo Gobi,Ras Malai.

Bengal- Bengali Garam Masala, Kachoris,Khichuri, Kebab Sonargaon, Baigan Bharta,Shukto,Lao Chingra,Fish Head Dal,Kawswe,Tatul Ilish Bhaja( Fried Tamarind Fish),Bhekti Rongpuri ( Fish Fry),Bhekti (Whole Fish in Coconut Mustard Sauce),Momos,Pathar Jhol, Dal Sonargaon,Murgh Mussallam,Aloo Bhatey,Luchi, Alur Dum, Murgi Posto, Bati Chorchori, Mustard Prawns,Mishti Doi, Rasagullas,Paanch Phoren, Beguni, Singhara, Kathi Kebab, Aloo Posto, Malpoa, Patisapta,

Goa - Green Mango Curry( Uddamethi),Green Masala Clams, Pickled Prawn Relish( Balchao),Lobster Curry,Red Masala Paste, Lobster Curry,Banana flower Dal, Konkan Bebinca, Chicken Xacuti,

Kashmir - Nadru Ke Kebab, Kashmiri Seekh Kebab, Tabak Maaz,Aloo Dum, Dum Aloo, Tsuk Wangun, Ganth Gobi, Haak, Kan Guchhi,Dum Ki Lauki, Tamatar Mooli, , Gogji, Mujh, Hingwali Chukandar,Bhunee Machhalli, Muj Gaad, Dhaniwal Qorma,Gushtaba, Rista ,Roghanjosh , Shabdeg, Martswangan Qorma, Aab Gosht, Kabargah ,Kaliya, Darashahi Kaliya, Alubhokhara Qorma,Shorba Marag, Kashmiri Korma, Yakhni, Shyaem, Kashmiri Kofte,Shufta, Murg Roganjosh, Rajma, Girda,

Kerela - Banana Kalam, Masala Eggs, Crispy Lacy Rice Pancakes, Mini Beetroot Pachadi, Pineapple Pachadi , Keralan Fishy Snacks, Spiced Prawn Kokum Curry, Fish in Coconut Milk,Steamed Fish in Banana Leaf, Tamarind Prawns, Chicken Corriander Curry, Traditional Duck Roast, Vegetable Avial, Lemon Rice, Carrot Dosas,Soothing Lamb Soup, Cabbage Thoran, Appam, Coconut Rice, Steamed Rice Pudding, Egg & Coconut Pancakes,Moong Sprout & Spinach Salad, Papaya Thoran, Coconut Sofflewith Pineapple& Candied Cashews, Neyappam,

Maharashtra- Bhel Puri, Bharuchi, Potato & Pea Samosas,Sev Puri,Gujarati Spicy Dal, Masala Stuffed Chillies, Kachumber Relish, Spinach Dal, Moong Dal With Coconut,Masur Usal,Bharleli Vanghi, Vangecha Bharit,Fried Bombay Duck, Tomato Mutton, Mutton Biryani,Haldi Panatahi Papplet, Baigan Bharata, Prawns Koliwada,Batata Raswala,Mango Lassi, Modak,Shrikhand,Puran Poli,Jalebi, Lagan Nu Kastar, Valsadi Masala,Dhokla,Mutton Kolhapuri,Aamti, Thali Peeth, Bhakri,

Parsi- Khara Bheeda, Dahi Ma Bheeda,Flower Batata Bhaji , Dhan Dal Patio, Patrani Machli, Nariyaina Doodh ma Bheeda ne Colmi, Jardalu Boti,Dhansak,

Punjabi- Tandoori Caat Masala,Hariali Paneer Tikka, Paneer Tikka Kali Mirch, Achari Paneer Tikka,Bhutta Seekh Kebab,Tandoori Achari Khumb,Matthi,Papri, Dahi Papri Ki Chaat, Pani Poori,Dal Ki Kachori,Kulche, Aloo Vadiyan ,Pindi Chana,Bhatura, Tilgul, Pinni, Moticoor Laddu,Phirni,

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Rajasthani- Dum Ki Gobi, Sarson Jhinga, Dahi Baingan, Bhutteyan Da Kebab, Ram Ladoo,Laal Maas,Kaisher Pulao, Kurkuri Bhindi, Raan-e-Samode,Daal Bati,Ranitha Gada(Fish Curry),Chaaman Methi,Sweet & Sour Tomatoes, Shami Kebabs, Hadder Nadur,Tawe Ka Murg, Adraki Aloo,Khada Masala Maans, Makki Ki Roti, Til Aloo, Sabat Baigan,Dal Palak, Urad Moga, Boondi Raita, Dal Mewari,Chicken Methi,Tomato Chutney,Paneer Tikka, Seb Ki Kheer,Atta Ka Halwa,Churma Laddoo, Gajar Halwa,Kheer, Mirchi Vada, Khasta Kachori,Raj Kachori, Rajasthani Boti Kebab, Heeng Jeera Ke Aloo, Kalakand,

Tamil Nadu-Masal Dosa, Madhurwada,Pineapple Curry,Thair Vadai, Ginger Chutney, Tomato Rasam, Vendaikkai Masala( Okra Masala), Tamarind Rice, Tamarind Chutney,Curd Rice, Green Bean Poriyal, Cabbage Poriyal, Fish Kozhambu,Sambhar, Urlai Sodhi( Potatoes with Coconut Milk & Chilli), Black Pepper Chicken Fry,Dal fried Potatoes, Coconut Rice Pudding with Papaya,Chettinad Sambhar Podi,Poriyal Podi,Sambhar Masala,Idli, Undrally,Rava Dosa, Utthapam, Upama,Pongal,Rasam, Kesari Bhaath,

Module IX: Dum Cooking Introduction Origin of Dum Cooking Special Equipment and Their Use Classical Dishes

Module X : Tandoor Cooking Introduction Origin and History Types of Tandoor and Their Uses Fabrication of a Tandoor Installation of a new tandoor Basic meat processing and marinating techniques for making kebabs The role of ingredients in kebab Basic Indian Breads made in tandoor Work station set up and workflow Salient Safety Features while Operating a Tandoor

Module XI : Rice Cooking Introduction Origin and History of the Cultivation of Rice Types of Rice Basic Rice Preparation Methods Common Rice Preparations in India

Module XII: Introduction to Indian Sweets Introduction Origin and History of Indian Sweets Ingredients Used in Indian Sweets Regional Influences on Indian Sweets Equipment Used in Preparing Indian Sweets Religious Importance of Sweets Comfort Food of India

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Module XIII: Traditional Home Style Cooking Introduction Concept of Ghar Ka Khana Demand of Ghar Ka Khana in Five Star Establishments Home Style Dishes and their Adaptation in Five Star Hotels.

Module XIV: Chutneys & Pickles

Text & References: Text:  Prasad by Jigs Kalra; Allied Publisher, New Delhi  Taste of India by Madhur Jaffery; Pavilion Books Ltd. References:  Dawat by Jigs Kalra, Allied publisher, New Delhi  Kebab, Chutney & Bread by Devindar Kumar, UBS publisher, New Delhi.

75 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SEM III- BAKERY - III Course Objective: The curriculum is based on to familiarize the students with the basic concepts of Bakery such as– - To make the students learn about the professionalism and basic etiquette of bakery art - To make them learnt about raw material, uses, composition, benefits and methods - To sharpen the culinary skills in the field of bakery - To impart knowledge of history of culinary art and changes along with the times - To give the basic idea about physical and chemical composition of different food products.

Module I: Cake Making Methods Introduction Two Categories of Cakes Cake Batters as Emulsions Mixing Methods for Cakes High in Fat Knowing Which Fat to Use in High Fat Cakes Mixing Methods for Cakes Low in Fat How to tell when the cake is done. Practical: Fudge Swirl Sour Cream Pound Cake Two stage golden yellow cake Fudgy Chocolate Cake Hazelnut Genoise Chocolate Sponge Roll Citrus Chiffon Cake Coconut Angel Food Cake Two Stage golden yellow cake frosted with boiled coconut frosting Fudgy Chocolate Cake Frosted with Vanilla Buttercream Chocolate Hazelnut Mousse Torte Chocolate Sponge Roll Filled with Sweet Raspberry Cream

Module II: Frostings Introduction Frosting Defined Four Reasons to Use Frosting The Seven Categories of Frosting Pairing the Cake with the appropriate Frosting Basic Tools to properly frost a cake How to frost a layer cake Practical: Simple or flat icing Royal icing Chocolate Fudge Frosting Ganache Boiled Coconut Frosting Vanilla Butter cream

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Module III: Cookies Introduction Categories of Cookies Three Basic Cookie Mixing Methods Understanding the Characteristic of Cookies and how to manipulate them Tips for making successful cookies Practicals: Sour cream fudge cookies Brown Sugar Pecan refrigerator cookies Truffled peanut butter cookies Espresso almond biscotti Fudge brownies Golden Coconut Cutouts Citrus butter rings Chocolate almond lady fingers

Module IV : Building Blocks with Sugar Introduction Three Basic steps in preparing sugar syrups for desserts and confections Two ways to determine when a sugar syrup is done Understanding the process of crystallization Ways to control crystallization Two methods to prepare caramel Where Caramel gets its flavours Using Caution when working with sugar Tips for preparing sugar syrups Storage of Confections made from Caramel Practicals: Simple syrup Chocolate Caramel nut brittle caramel maple sauce Croquembouche Spiked Caramel Dipped nuts

77 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______SEM III - FOOD & BEVERAGE SERVICE (WINE & LIQUORS)-III Course Objective: At the end of semester the students would be able to- Explain and understand various Alcoholic Beverages, their manufacture process, types and service of each alcoholic beverage.

Course Contents:

Module I: Alcoholic Beverage Introduction and definition Production of alcohol Fermentation Process Distillation Process Shot Sizes Standard Drinks Alcohol Concentration Tasting Techniques Matching food with wine and other drinks Classification with examples

Module II: Wines Definition History Viticulture Vinification Classification with examples:  Table/Still/Natural  Sparkling  Fortified  Aromatized Production of each classification Old World Wines ( Principal wine regions, wine laws, grape varieties, production and brand names) Principal wine regions and wines of:  France  Germany  Italy  Spain  Portugal  USA  Australia New world wines ((Principal wine regions, wine laws, grape varieties, and production and brand names)  India  Chile  South Africa  New Zealand  USA  Australia  Algeria

Food and wine harmony Wine Tasting Storage of wine Wine terminology (English and French) Control Bodies for france , Germany & Italy.

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Module III: Beer Introduction and Definition Types of beer Production of beer Storage

Module IV: Spirits Introduction and Definition Production of spirit: Pot-still method Patent-still method Production of  Whisky  Rum  Gin  Brandy/Cognac  Vodka  Tequila Different proof spirits: American Proof British Proof (Skies Scale)  Gay-Lussac

Module V: Aperitifs Introduction and Definition  Different types of Aperitifs  Vermouth ( Definition , Types & Brand names)  Bitters ( Definition , Types & Brand names)

Module VI: Liqueurs Definition and History Production of liqueurs Broad Categories of Liqueurs ( Herb , Citrus, Fruit / Egg , Bean & Kernel) Popular Liqueurs ( Name , colour , predominant flavour & country of origin) Names of liqueurs and country of origin & predominant flavour Service

Module VII: Cocktails Introduction, History, Methods of Mixing cocktails Rules of mixing cocktails Classic Cocktails- Recipes, innovative cocktails & mock tails (at least 5 from each base) Cocktail Bar Equipment, garnishes, decorative accessories. Definition of other mixed drinks – eg. Cobler, Daisy, Sangaree etc.

Module VIII: The service sequence Taking bookings Preparation of service Taking customer food and beverage orders The order of service Silver service and service enhancements Service of alcoholic beverages

79 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Service of non-alcoholic beverages Clearing during service Clearing following service

Text & References: Text:  New Guide to Wine & Liquor by Walten S.  Food & Beverage Service by Lilicrap  Food & Beverage Management & Control by Dr. JM Negi, Kanishka, New Delhi

References:  Food & Beverage Costing by Dr. JM Negi, Himalaya publishing House, New Delhi  Professional Table Service by Denis Lilicrap

80 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Sem III - FRONT OFFICE MANAGEMENT- III Course Objective: At the end of the semester the students would be able to- - Explain computer application in Front Office Operation - Understand Front office Accounting - Describe control of cash and credits - Acquire Night Auditing skills - Know the importance of guest safety and security - Acquire communication skill.

Course Contents:

Module I: Computer Application in Front Office Operation Fidelio, Amadeus IDS Fortune Shawman

Module II: Front Office (Accounting) Accounting Fundamentals Guest and non guest account Accounting system (non automated, semi automated and fully automated)

Guest Accounting (manual) Guest Weekly Bill, Visitors Tabular Ledger

Module III: Check Out Procedures Billing the guest folio Sale of services Recording sales Preparing folio Recording of each transaction

Accounts receivables Types of accounts receivables Folio the individual account receivable Folio the group account receivable Understanding charges and credits

Posting to the folio Overview of the billing procedure Recording charges to accounts Recording credits to accounts receivables

Credit and City Ledger City Ledger Credit Cards - Kinds of credit cards, how the system works, other cards Other City Ledger Categories - Master Accounts, Groups, Packages and Company Sponsored Functions, Individual City Ledger Receivables Managing Credit, Weighing Cost Against Benefits, Components of Credit Management, Collecting Receivables

Cash Transactions Handling Cash Transactions Cashiers Daily Report

81 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Guest accounts settlement  Cash and credit  Indian currency and foreign  Transfer of guest accounts  Express check out  Check Out and Account Settlement  Departure Procedures  Check Out Options  Unpaid Account Balances  Account Collection  Front Office Records

Module IV: Control of Cash and Credit

Module V: Night Auditing Functions Role of Front Office Auditor Establishing an End of the Day Cross Referencing Account Integrity Guest Credit Monitoring Audit Posting Formula Daily and Supplemental Transcript Front Office Audit Daily and Supplement Transcript Front Office Audit Process Audit procedures (Non automated, semi automated and fully automated) Posting of Room Charges Reconciling Using a Property Management System Reconciling the Audit

Module VII: SALES TECHNIQUES Various Sales Tools Role of Front Office Personnel in maximizing occupancy Overbooking, Repeat guests, Return Reservations. Offering Alternatives and Suggestive Selling Business related Marketing Techniques

Module VIII: Establishing Room Rates ( Rule of Thumb Approach, Hubbard's Formula) Market Conditions Approach

Module IX: Forecasting Room Availability Useful forecasting Data Room Availability Forecast Forecast forms [sample]

Module X: Front Office and Guest Safety & Security Importance of security systems Safe deposit Key control Emergency situations (Accident, illness, theft, fire, bomb)

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Text:  Hotel & Motel Management & Operation by William S Gray  Hotel Front Office Management by Bardi, John Willy and Sons  Hotel Management by Dr. Jagmohan Negi, Himalaya Publicashing House, New Delhi References:  Front Office by Abbott, Butter Worth Hiemann. 2 Principals of Hotel Front Office Operation by Baker, 3 Cossell Check-in – Check-out by Gary K Vallen 4 Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

83 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SEM III - ACCOMMODATION MANAGEMENT -III Course Objective: At the end of the semester the students would have a thorough knowledge about the functioning of the linen Room Hotel Laundry and the Flower Department.

Course Contents:

Module I: Housekeeping Supervision Importance of Supervision Checklist for inspection Dirty Dozen Specific Function of Supervisor

Module II : Linen Room Activities of the Linen Room Storage of Linen Linen Exchange Par Stock Calculation of linen requirement

Module III : Linen Control Linen Control Procedure and Records Linen Quality and Life Span Discards and their reuse Selection criteria for various Linen Items & fabrics suitable for this purpose Purchase of Linen Linen Hire Different documents used in Linen Room

Module IV: Uniforms Advantages of providing uniforms to staff Issuing and exchange of uniforms; type of uniforms Selection and designing of uniforms Layout of the Uniform room Establishing Par Levels for Uniforms Storage of Uniforms

Module V: Sewing Room Activities and areas to be provided Equipment provided Sewing area and equipment Basic Hand Stitches Fasteners Job Specification of a Seamstress tailor

Module VI: Laundry Commercial and On-site Laundry Advantages & Disadvantages Points to consider while planning a laundry Laundry Equipment

84 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Laundry Process Stage in the Wash Cycle Layout of the Laundry Module VII: Laundry Agents Laundry agents Stain Removal Dry Cleaning Guest Laundry/Valet service Preparation of Hot and Cold Face Towels

Module VIII: Flower Arrangement Flower arrangement in Hotels Equipment and material required for flower arrangement Conditioning of plant material Styles of flower arrangements Japanese and Oriental flower arrangement Common flowers and foliage Designing Flower arrangement Principles of design as applied to flower arrangement (Practical Classes)

Module IX: Indoor Plants Selection and care Important categories of indoor plants

Module X: Pest Control Types of Pest Areas of Infestation, Preventive measure and Control measure Waste Disposal Integrated Pest Management

Module XI: Contract Cleaning and Outsourcing Definition, Concept of Outsourcing and contract When Outsourced Services are considered Contract Services in Housekeeping Hiring Contract Providers Pricing of Contracts Jobs given on contract by Housekeeping Advantages & Disadvantages Pricing a contract

Module XI : Glossary Important terms of all the modules in the semester.

.Text & References: Text:  Professional Management of HK by Robert J Martin  Hotel Hostel & Hospital Housekeeping by Joan C Branson

References:  Professional House Keeping by Madlin Tucker  Housekeeping Management by Keppa Margret M  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

85 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SEM III - HOSPITALITY & TOURISM LAW Course Objective: At the end of the semester students would be able to- - Explain and understand various Laws, Acts and Licenses applicable in hospitality and tourism industry.

Course Contents: Module I Introduction to Hospitality Laws What is Law? Origin of hotel laws Doing business in India  Memorandum of Association  Articles of Association  Starting a business  Promotion Stage  Incorporation  Commencement of Business  Sole Proprietorship  Partnership  Joint Venture Company  Foreign Exchange Management Act

Module II Hotel Licenses and Regulations Introduction  Project Stage  Operation Stage  General Hotel Operating Licenses 1. Board and Lodging License 2. Foreigners Regional Registration Office 3. Shops and Establishment Act 4. Hotel Classification 5. NOC from Chief Fire Officer 6. Restricted Money Changers License from Reserve Bank of India 7. Export Promotion Capital Goods Scheme 8. Lift Operating Licence from Inspector of lifts 9. NOC from Pollution Control Board 10. Indian Performing Rights Society 11. Permission to install signage and hoarding 12. Swimming Pool and Cooling Tower Permission 13. Website Registration 14. License to Operate a Beauty Parlour and Spa Food and Beverage Operation 15. Health Trade License 16. Eating House or Restaurant License 17. Sanitary Certificate 18. Liquor License 19. Nomination under the Food Safety and Standards Act

86 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Personnel Department 20. Labour Department Registration 21. Employee Provident Fund Registration 22. Employee State Insurance Scheme 23. Profession Tax Enrolment Certificate

Accounts Department 24. Sales Tax Registration 25. Service Tax Registration 26. Luxury Tax Registration 27. Value Added Tax 28. Central Value Added Tax 29. Expenditure Tax 30. Permanent Account Number

Module III Food & Beverages – Laws and Licenses Excise License Feature & Rules Liquor License Liquor Licensing Procedures

Module IV Excise Licenses – Features and Rules

Module V Prevention of Food Adulteration Act, Objectives and Features PFA – Act 1948

Module VI PFA – Ingredients covered/used in F&B Production and Service Law of Contract

Module VII Food Poisoning, Offence, Warranty and Allied Issues Workman’s Compensation Act

Module VIII Central Committee for Food Standards Payment of Bonus Act Payment of Gratuity Act

Module IX Standards of Quality of Food Law of Innkeepers

Module X Misbranding and Adulteration Tourism Regulation

Module XI Sampling of Food Minimum Wages Act

Module XII Rights and Duties of Food Inspectors

87 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Travel Agency

Module XIII Food & Beverage Standards, Hygiene and Sanitation Laws

Text & References: Text:  Food & Beverage Laws: Food Safety & Hygiene by Dr. JM Negi, Aman Publications, New Delhi  Laws for Hotel & Tourism Industry by Dr. JM Negi, Frank Brothers & Co., New Delhi

References:  Understanding Hospitality Law by Jack P Jaffery

88 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SEMESTER III - HOTEL ENGINEERING Course Objective: At the end of the semester students will be able to understand and explain- - Importance of maintenance & engineering in Hospitality Industry. - The effective management of energy in the hospitality sector. - Duties and responsibilities of a chief engineer. - Organization of maintenance & engineering department in a hotel. - The safety, security & hygiene procedure in the hospitality industry. - Maintenance procedure in the hotel - Course Contents: Module I : Hospitality Industry and Engineering Systems Introduction Engineering Systems in Hospitality Industry Facilities under the scope of Civil Engineering

Module II: Hardness of Water and Its removal Introduction Hardness of Water- Different Types of Causes & Effects. Comparison of the Characteristics of Hard water & Soft water. Hardness, Causes of hardness, Types of Hardness Removal of Hardness & water Softening Method of Removing Temporary Hardness or Carbonate Hardness. Method of Removing Permanent Hardness. Water & Cooking Conclusion

Module III: Water Distribution System Introduction Cold Water- Supply, Storage, & Distribution. Treated water from Municipal Corporation Source. Storage Cistern Swimming Pool Hot Water Generation & Distribution. Central Hot Water Generation & Distribution System Localized Hot-water Generation & Distribution System. Piping & Material For Conveying Water. Valves, Taps, & Cocks Tees, Sockets, Nipples, & Bend Flushing Cisterns Water Regulatory Board. Conclusion.

Module IV: Sanitation , Waste Disposal and Pollution Introduction Sanitation & Sanitary System. Sewage & Waste Collection & Drainage System Sanitary System & Sewage Draining in Hotels A Few Common Sanitary, Fittings. Treatment & Disposal of Sewage Disposal of Sewage Sewage Treatment Sewage Treatment Plant Measure of the toxicity of Waste water & Sewage.

89 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Solid Waste and Its Disposal Solid waste Management in Hotels & Restaurants Regulations & Norms for Solid Waste Management. Pollution & the Hotel Industry Sources of Pollution Pollution Control Boards & Pollution Norms Conclusion.

Module V: Refrigeration System Introduction Principles & Methods of Refrigeration Principles of Refrigeration Different Methods of Refrigeration Refrigeration Cycles & System Coefficient of Performance-(COP) Refrigeration Cycles & Systems -working Principles Comparison of Vapour absorption system. Refrigerants-Properties & Nomenclature Types of Refrigerating Units in hotel industry. Reach in Refrigeration system Counter -top Units Walk in Refrigeration System Special Purpose Units Conclusion.

Module VI: Ventilation and Air Conditioning Introduction Condition of Comfort & Ventilation system Types of Mechanical Ventilation System Ventilation air Quantity Requirement Room-Volume Basis Floor area Ventilation Methods Occupants based Method Equipment Based Method Schemes of Ventilation System Central Ventilation System with Complete Central Control Central Ventilation System With Separate Heating /Cooling Control for each Room/ Space.

Module VII: Miscellaneous Utility Systems

Introduction Audio-Visual Equipment in a Hotel Public Address System & Internal Communication Care & Maintenance of Audio -Visual Equipment LCD Data /Video Projectors Overhead & Slide Projectors. Uninterruptable Power Supply (UPS) Power Problems in Running Electrical Equipment Computers & Power Problems.

Module VIII: Safety and Security

Introduction

90 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Safety in Hotels & its Management Typical Activities & Possible Accidents in hospitality Industry. Fire safety A Few safety Issues in Hotels Guest Bathroom Kitchen Safety Accidents Common in Machine Boiler Room Security in Hotels & its Management

Module IX: Care , Maintenance and Troubleshooting of select Engineering Equipment Introduction Refrigeration System Care & Maintenance Troubleshooting in Refrigeration System Air Conditioning & Ventilation System Central Air Conditioner Unit or Package Conditioner Cooking Stoves & Ranges Microwaves Oven' Washing Machines' Clothes Dryer Dishwasher Pumps Conclusion

Text & References: Text:  Energy Management by Robert E. Aulbach, Ei-AH&LA, USA.  Maintenance & Engineering for Lodging & Food Service by Frank D. Borsenik Ei-AH&LA, USA

References:  Industrial Safety Management by Tarafadar Dhanpat Rai & Company, Delhi  Hotel Quality Maintenance by Robert Aridel

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Semester III - NUTRITION AND FOOD SCIENCE Course Objective: At the end of the semester the students will be able to - Understand the fundamental concepts in food science and nutrition. - Explain how each food meets the nutritional demands of individuals. - Understand importance of food safety and the role of legislation in ensuring the same. - Safe guarding and ensuring the supply of foods by use of right storage methods and preservation techniques. - Understand the role of nutrients in menu planning. - Effectively handling outbreak of food related crisis. - Understanding role of HACCP in food production

Course Contents: Module I: Food service management and HACCP HACCP principles, HACCP in India. Menu planning

Module II: Food hygiene and sanitation Significance of Hygiene Importance of personal hygiene, workplace hygiene and food hygiene Definition of sanitation, methods of cleaning and sanitizing

Module III: Food storage and preservation Types of food storage, FIFO Cleaning and maintenance of storage Significance of food preservation Methods of food preservation Advantages and disadvantages of various methods

Module IV: Food additives Uses and types of food additives Colouring agents Flavour and flavor enhancers Browning reactions

Module V: Food adulteration Definition and types of food adulteration Food quality and food standards Food standards in India Common tests to detect food adulteration in milk, sugar, turmeric, chili powder, tea, coffee, semolina flour, ghee, butter, margarine & oil.

Module VI: Food laws Governing Bodies controlling food outlets Rules and regulations Food safety certification and food safety training program

Module VII: Disaster management Types of disasters Emergency preparedness and handling outbreaks Food safety measures to be taken during and after disasters

References: 1. Food Science by Potter and Hotchkiss 2. Fundamentals of food and nutrition 4th edition 2001 by Mudambi and Rajgopal

92 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______3. Nutritive value of Indian Foods .ICMR. 4. Food Science and Nutrition. Sunetra Roday, Oxford publication 5. Catering Science and food safety. Dr Asmita Thaokar and Mrs Sumitra Deshmukh 6. Essentials of food and nutrition, M.Swaminathan, Ganesh and company 7. Applied Nutrition, Rajlaxmi,IBH publishing company 8. Food Microbiology, Frazier and D.C.Westhoff, Tata MacGraw Hill

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Semester III - COMMUNICATION SKILLS - I

Course Objective: The course is intended to give a foundation of English Language. The literary texts are indented to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts. It will also help them to respond form different perspectives.

Course Contents: Communication Skills Semester III and IV

MODULE 1 –INTERVIEW

 Definition, features, types.  Stages, screening of Interview  Behavioural Interview  Technical Interview  Telephonic Interview  Video Conferencing & Teleconferencing MODULE 2- BUSINESS WRITING  Curriculum Vitae  Resume  Bio Data  Cover Letter  Difference between CV, Resume and Bio Data  Email and Blog Writing

MODULE 3- BUSINESS CORRESPONDENCE

 Meetings  Conferences  Group Discussion  Seminar

MODULE 4- CORPORATE COMMUNICATION

 Elements and Definition  Emergence and Process  Application  Significance 94 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______ Recent Trends

MODULE 5- SELF PRESENTATION SKILLS

Mock Interview

Mock Group Discussion

Mock Self Introduction

Mock conversation, dialogue and debates

Corporate etiquettes and manners

English movies/news with subtitles

95 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______SY Semester III - FRENCH - III

Course Objective: To familiarize the students with the tasks at the reception desk of a hotel/ restaurant and those of a telephone operator Course Contents: Sem-III

1. Verbe pronominaux

MODULE 1: ÊTRE BIEN DANS SA PEAU 2. Verbes irréguliers

3. Tout: adjectif et pronoms

1. Pronoms: objets indirects MODULE 2: BON APPÉTIT 2. Articles partitifs

1. Il faut + infinitif

2. Formules de négation MODULE 3: ENFIN, LE DÉPART 3. Passé récent

4. Pluriel des noms

1. Passé composé: avoir

MODULE 4: À LA DÉCOUVERTE DE PARIS 2. Comparatif

3. Superlatif

1. Vocabulaire

MODULE 5: DIVERS 2. Traductions

3. Jeu de rôle

Text & References :

 le livre à suivre : hôtellerie-restauration.com  hôtellerie-restauration.com  http://french.about.com/od/grammar/a/articles.htm  http://www.francaisfacile.com/exercices/exercice-francais-2/exercice-francais-21657.php  https://www.cliffsnotes.com/study-guides/french/french-i/french-i-the-passe-compose/the-passe- compose-with etre

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______ http://www.francaisfacile.com/exercices/exercice-francais-2/exercice-francais-22032.php  http://french.about.com/od/grammar/a/adjectives_demonstrative.htm

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______SEM III - FOOD PRODUCTION OPERATIONS (LAB) -III Course Objective: At the end of the semester students would be able to- - Learn about the basic India fundamental and concept - Prepare basic Indian gravies and paste - Preparation of regional dishes etc. - Acquire knowledge & demonstrate of bulk cooking.

Course Contains: Module I: Food Production Operations- Practical – To formulate at least 20 sets of menus from the following regions and to include more dishes from the respective regions. The practical class will be conducted preferably by demonstrative method. - Awadh - Bengal - Goa - Gujarat - Hyderabad - Kashmiri - Maharashtra - Punjabi - Rajasthan - South India (Tamil Nadu, Karnataka, Kerala).

Text & References: Text:  Prasad by Jigs Kalra; Allied Publisher, New Delhi  Taste of India by Madhur Jaffery, Pavilion Books Ltd.

References:  Dawat by Jigs Kalra, Allied publisher, New Delhi  Kebab, Chutney & Bread by Devindar Kumar, UBS publisher, New Delhi

98 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______S III - FOOD & BEVERAGE SERVICE (WINE & LIQUORS) LAB-III Course Objective: At the end of semester the students would be able to- - Identify the various types of Liquors, Wines and demonstrate the service of Wines, Beer, Spirits, Aperitifs and Liquors - To plan regional menus and explain the new regional dishes - Will be able to lay the covers for the service of regional dishes - Will be able to service the regional dishes in French/American style of service.

Course Contents: Module I: Dispense Bar – Organizing Misc-en-place  Wine Service Equipmentse  Cocktail Service Equipments  Beer Service Equipments  Liqueur Service Equipment  Bar Stock- alcoholic & non alcoholic beverages  Bar Accompaniments & garnishes  Bar Accessories & Disposables

Module II: Service of Wines Service of red Wine Service of White/ Rose Wine Service of Sparkling Wines Service of Fortified Wines Service of Aromatized Wines Service of Cider , Perry, Sake Module III: Beer Services of  Bottled and Canned beer  Draught beer

Module IV: Spirits Service Styles – Neat /On the Rocks/ With appropriate mixers Service of spirits (Whisky, Vodka, Rum, Gin, Brandy & Tequila)

Module IV: Aperitifs Service of different types of Aperitifs Service of Bitters Service of Vermouths Module V: Liqueurs Service Style – Neat / On the rocks? With Cream/ en frappe Service of Liqueurs Service from the Bar Service from Liqueurs Module VI: Regional Cuisine Menu writing of regional dishes Table laying of regional dishes Service of regional dishes Module VII: Wine & Drink List Wine Bar Beer Bar Cocktail Bar Module VIII : Matching Wines With Food Menu Planning with accompanying wines

99 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Continental Cuisines Indian Regional Cuisine

Text & References:

Text:  New Guide to Wine & Liquor by Walten S.  Food & Beverage Service by Lilicrap  Food & Beverage Management & Control by Dr. JM Negi, Kanishka, New Delhi

References:  Food & Beverage Costing by Dr. JM Negi, Himalaya, New Delhi  Professional Table Service by Denis Lilicrap

100 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______S III - FRONT OFFICE MANAGEMENT (LAB)-III Course Objective: At the end of the semester the students would be able to- - Explain in detail the proceeds of telephones operation, situation handling and role play - Acquire knowledge of computer application related to Front Office procedure.

Course Contents: Module I Hands on practices of computer application (Fidelio system) related to Front Office procedures such as Reservation, Registration, Guest History, Telephones, Housekeeping and Daily Transactions Front Office Accounting procedures  Manual accounting  Machine accounting  Payable, Accounts receivable, Guest history, Yield Management Role Play Situation Handling Suggestive list of task for Fidelio Front Office Operation System: How to make a reservation in Fidelio ? How to create and update guest profile ? How to update guest folio ? How to print guest folio ? How to make sharer reservation ? How to feed remarks in guest history ? How to add sharer ? How to make add on reservation ? How to amend a reservation ? How to cancel a reservation ? How to make group reservation ? How to make a room change on the system ? How to log on cashier code ? How to close a bank at the end of each shift ? How to put a routing instruction ? How to process charges in Fidelio ? How to process a guest check out ? How to check out a folio in Fidelio ? How to process deposit for arriving guest ? How to process deposit for in house guest ? How to check room rate variance report ? How to process part settlements ? How to tally allowance for the day at night ? How to tally paid outs for the day at night ? How to tally forex for the day at night ? Text & References: Text:  Hotel & Motel Management & Operation by William S Gray  Hotel Front Office Management by Bardi, John Willy and Sons  Hotel Management – Accounting & Control by Dr. Jagmohan negi, Himalaya Publishing House, New Delhi References:  Front Office by Abbott, Butter Worth Hiemann.  Principals of Hotel Front Office Operation by Baker, Cossell  Check-in – Check-out by Gary K Vallen  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

101 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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III - ACCOMMODATION MANAGEMENT (LAB)-III Course Objective: At the end of the semester the students would be able to- - Explain the activities of the linen Room - Describe various laundry functions - Identify various laundry equipment - Acquire stain removal techniques.

The Students will be able to- a) Do simple flower arrangements. b) Identify indoor plants. c) Design uniform of hotel operational staff.

Course Contents: Module I Supervision of guestrooms Module II Layout of Linen and Uniform Room/Laundry Module III Laundry Machinery and Equipment Module IV Stain Removal Module V Flower Arrangement Module VI Some basic stitches Monograming Selection and Designing of Uniforms

Text References: Text:  Professional Management of HK by Robert J Martin  Hotel Hostel & Hospital Housekeeping-Joan C Branson Published by Hodder & Stoughton.

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Semester III - NUTRITION & FOOD SCIENCE (LAB) Course Objective: At the end of the semester students will be able to- - Explain functions of food which supply our nutritional needs - Understand how to meet human need nutrients in terms of available foods. - Know that the prices are guides of supply and demand and not their nutritive value. - Understand techniques of preparation, which help us, meet our needs in an enjoyable manner. - Safeguard the supply through proper selection careful storage and preparation. - Understand the role of nutrients in menu planning. - Understand food related hygiene and salivations practice in the hospitality industry. - Understand food laws and food standards.

Course Contents: Module I Food ingredients testing & quality assessments Module II Water testing procedure Module III Food nutrition value – Microanalysis Module IV Food hygiene & sanitation procedure Text & Reference: Text:  Food facts & Principles by Manay & Shalakshara swamy New Age Int. 2001  Mudambi & Rajgopal Fundamentals of Food & Nutrition 4th edition 2001

References:  Principles of Food Science by Borgstrom and Macmillion  Food Chemistry by Fennima  Sensory Evaluation by Amerine (Academic Press)  Handbook of analysis and Quality Control for fruits ad vegetables by Rangana S (Tata McGraw Hill)  Principles of Food Technology by P.J Fellows  Human Nutrition by Guthrice HA and Picciano MF 1995, Mosby Pub.Co.Toronto  Perspectives in Nutrition by Wardlaw MW and Insel Pm 1993 Mosby Pub Co. Toronto  Nutritive value of Indian Foods. Indian Council of Medical Research  Food Science by Potter & Hotchkis

103 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Semester III - INFORMATION TECHNOLOGY IN HOSPITALITY & TOURISM (LAB) Course Objective: At the end of the semester the students would be able to- - Explain & demonstrate practically the operation of Internet and E-mail.

SEM – III - HOSPITALITY & TOURISM INFORMATION SYSTEM - II (LAB)

MODULE - I – MS-ACCESS-2010 (DATABASE CREATION )

 Introduction to Microsoft Access  The Database Engine  Creating a Database  The Type of Database  Touch Screen Databases  The Microsoft Access Interface  Database Management  Database Properties  Closing a Database  The Structured Query Language

MODULE - II

Information concepts, system & modeling concepts, what is information system, business information system, system development, need to learn information system, organization & information system, competitive advantage, performance based information system, careers in information systems.

MODULE - III

Introduction to SQL, DDL, DML, and DCL statements, Creating Tables, Adding Constraints, Altering Tables, Update, Insert, Delete & various Form of SELECT- Simple, Using Special Operators for Data Access. Aggregate functions, Joining Multiple Tables (Equi Joins), Joining a Table to itself (self Joins) Functions.

MODULE - IV

H/W: Component, processing & memory devices, secondary storage, input and output devices S/W: Overview of S/W, system & application S/W, programming languages, S/W issues & trends

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MODULE - V

Data management, data modeling and database models, database management systems, database applications

MODULE - VI

Overview of Communication systems, telecommunication, network & distributed processing, telecommunication & application, Use & functioning of the Internet, Internet services, WWW, intranets & extranets, Net issues.

MODULE - VII

Introduction to E-Commerce, types of e-commerce, e-commerce, e-commerce application, Electronics Payment System, technologically infrastructure of E-Commerce, trends to ECommerce, strategy for successive E-Commerce Computer Waste and Mistakes, computer crimes, privat..?, work environment

MODULE - VIII

Introduction to PL/SQL (blocks of PL/SQL, Variables, constants), Control Structure Introduction to Stored Procedures, Functions , Cursor and Triggers

Books: 1. Principal of Information System: Ralph Stair (Thomson course technology)

Text Books : 1. Elmasri & Navathe, Fundamentals of Database systems, Addison & Weisely, New Delhi.

References:

1. H. F. Korth & A. Silverschatz, Database Concepts, Tata McGraw Hill, New Delhi 2. C. J. Date, Database Systems, Prentice Hall of India, New Delhi. 3. Ivan Bayross, SQL,PL/SQL, The programming language of Oracle.

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______PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies Course Details

Name of the Course - B.Sc. Hospitality Studies - (B.Sc. HS Duration : 3 Years / 6 Semesters

Semester IV (B.Sc. HS)

Code Subject Hours Per Maximum Marks Total No. Of Credits Week Lec Tut Pr Theory Practical Th Pr Intern Final Intern Final al Exa al Examin Asses minat Asses ation sment ion sment 1.4.01 Food 2 8 20 80 20 80 200 2 4 Production Management- I 1.4.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Service & Management- I 1.4.03 Front Office 1 1 20 80 100 2 Management 1.4.04 Accommodatio 2 1 20 80 100 3 n Management 1.4.05 Hospitality & 1 1 20 80 100 2 Tourism Marketing Management 1.4.06 Facility 1 1 20 80 100 2 Management Planning & Design- I 1.4.07 Hospitality & 2 2 20 80 100 4 Tourism Research Method 1.4.08 Communication 1 20 80 100 1 Skills – II 1.4.09 Foreign 2 20 80 100 2 Language – IV French 1.4.10 Hospitality & 2 20 80 100 1 Tourism Information System – I 14 6 12 180 720 60 240 1200 26

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SEMESTER IV - FOOD PRODUCTION MANAGEMENT - I

Course Objective: At the end of the semester students would be able to- - Learn and explain about the technique of advance skill in food production - Have a basic knowledge of garde manger and cold kitchen - Know larder, its functions, food prepare in larder, ingredients used & their names - Know the buffet display and difference between edible & non-edible display.

Course Contents:

ModuleI – Modern Cooking Techniques & Processes HACCP FSSAI Law Cook Chill & Cook Freeze

Module II: Larder

Layout & Equipment Introduction of Larder Work Larder Selection and Functions of Larder Kitchen Layout of a typical Larder Kitchen Larder Equipment Hierarchy of Larder Staff Duties and Responsibilities of Larder Staff

Terms & Larder Control Common terms used in the Larder and Larder Control Essentials of Larder Control Importance of larder Control Devising Larder Control Systems Leasing with Other Departments Yield Testing

Module III: Charcuterie

Introduction to charcuterie Sausage – Types & Varieties Casings – Types & Varieties Fillings – Types & Varieties Additives & Preservatives

Forcemeats Types of forcemeats Preparation of forcemeats Uses of forcemeats

Brines, Cures & Marinades Types of Brines Preparation of Brines Methods of Curing Types of marinades Uses of Marinades

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______Difference between Brines, Cures & Marinades

Ham, Bacon & Gammon Cuts of Ham, Bacon & Gammon Differences between Ham, Bacon & Gammon Processing of Ham & Bacon Green Bacon Uses of the different cuts

Galantines Making of Galantines Types of Galantine Ballotines

Pates Types of Pate Pate de foie gras Making of Pate Commercial pate and Pate Maison Truffle – sources, cultivation and uses of types of truffle

Mouse & Mousseline Types of mousse Preparation of mousse Preparation of mousseline Difference between mousse and mousseline

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 of aspic and Jelly Uses of aspic and Jelly

Quenelles, Parfaits, Roulades Preparation of Quenelles, Parfaits and roulades

Non edible Displays Ice carvings Tallow sculpture Fruit & vegetable displays Salt dough Pastillage Jelly Logo Thermacol work.

MODULE IV – International Cuisines Geographic Location & Historical Background Staple Food Tourist Destination – Sports,Festivals

108 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Regional Attire Equipments & Raw Material

MODULE V – Chocolate History & Sources Manufacturing & Processing Types of Chocolates Tempering of Chocolate Application of Cocoa, Butter & White Chocolate

MODULE VI- Appetizers and Garnishes Introduction Classification of Appetizers Garnishing Hors D' oeuvres Popular Traditional Appetizers from the World Modern Plated Appetizers

Module VII- Sandwiches Introduction Parts of Sandwiches Types of Sandwiches Making of Sandwiches Storing Sandwiches Modern Approaches to Sandwiches in Hotels

Text & References: Text:  Theory of Catering by Kinton Cesserani, Hodder & Stoughton  Practical Cookery by Kinton Cesserani, Hodder & Stoughton  Theory of Cookery by K Arora, Frank Bros &Co. New Delhi

References:  Professional Chef by John Wiley  Ultimate Cooking Course by Carole Clement, Joana Lorrenz  Essential of Cooking by James Peterson, by Artisan

109 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Sem IV- BAKERY - IV Course Objective: The curriculum is based on to familiarize the students with the basic concepts of Bakery such as– - To make the students learn about the professionalism and basic etiquette of bakery art - To make them learnt about raw material, uses, composition, benefits and methods - To sharpen the culinary skills in the field of bakery - To impart knowledge of history of culinary art and changes along with the times - To give the basic idea about physical and chemical composition of different food products.

Module I :Frozen Desserts Introduction The Importance of Good Sanitation When Preparing Frozen Desserts Two Categories of Frozen Dessert Churn Frozen Desserts Why Churning Is so Important Between Churn Frozen and Still Frozen Still Frozen Desserts Factors that Contribute to Texture Summing up Texture with Mouth feel Building Flavours in Frozen Desserts The Power of Sugar and Salt in Preparing Frozen Desserts Tips for Preparing Successful Frozen Desserts

Practical : Pistachio Ice cream Mango Lime Sorbet Spiced Pomegranate Chai Sober Tangerine Orange Sorbet Limon Sherbet Pomegranate Chai Granite Black and White Chocolate Semifreddo

Module II: Chocolate Introduction The Origin of Chocolate Cocoa Butter and Mouthfeel Most Common types of Chocolate Water and Chocolate Properly Melting Chocolate The Fat Crystal in Cocoa Butter Why Chocolate is Tempered Determining When tempering is Necessary Tempering Two methods of Tempering Determining When Chocolate is Tempered Commercial Tempering Machines What to do with tempered chocolate Blooming Ganache Molding Chocolate

Practical: Jewelled Semisweet Chocolate Drops Espresso Hazelnut Truffles

110 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Coconut Truffles

111 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______SEMESTER IV- FOOD & BEVERAGE MANAGEMENT & CONTROLS - I

Course Objective: The students will gain a comprehensive knowledge and develop technical skills in aspects of Specialized Food and Beverage services.

Module I: Room Service/ In room dining service Introduction, general principles Cycle of Service, scheduling and staffing Forms and Formats Order Taking, Suggestive Selling, breakfast cards Time management- lead time from order taking to clearance

Module II : The service of breakfast and afternoon service Breakfast service Afternoon tea service

Module III : Specialized forms of service Service in situ Floor/ room service Lounge service Hospital tray service Home delivery Airline tray service Rail service

Module IV: Banquets Organization structure, Duties & Responsibilities of banqueting staff Administrative Procedures, Formats Maintained Banquet Function Prospectus Types of Function ( Formal and Informal) Menu Planning ( Indian, Continental, Theme, conference, cocktail, others) Seating Arrangements Off Premise/ Out door catering, Air line/ Railway/ Sea Catering.

Module III: Buffets Definition Types of buffets Buffet equipment and table set-up.

Module V: Bar Operations Types of bars Layout of American bar (parts of the bar) Bar equipments

Module VI: Gueridon Service Origin and definition Types of Trolleys and layout

112 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Special equipment Introduction to carving , jointing and filleting Flambe lamps , suzette pans and hotplates Hors d'oeuvres and other starters Salads and dressings Soups Hot fish dishes Steaks and meat dishes Meat joints Poultry and game Sweet dishes Fresh fruit Service Procedures Service of important classical dishes

Module VII : Glossary of Terms Students should be familiar with the glossary of terms pertaining to above mentioned topics (flambe & salads) Reference Books: 1. Food & Beverage Service- Lillicrap & Cousins 2. Modern Restaurant Service- John Fuller 3. Beverage Book- Andrew, Dunkin & Cousins 4. Bar & Beverage Book- Mary Porter & Kostagris 5. Alcoholic Beverages- Lipinski & Lipinski

113 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester IV– FRONT OFFICE MANAGEMENT Course Objective: The subject aims to establish the importance of Front Office Management with in the hospitality industry. It equips the student to acquire knowledge & skills with respect to various management aspects and Operations of FO Department .

Module I: Operations Management Planning Operations – Planning, Managing, Co-coordinating, Controlling, Evaluating Establishing Room Rate – Different approaches of Pricing, Market Condition, Thumb Rule, Hubert's Formula for determining Single & Double Rooms Special Room Rates Offered – Commercial, Corporate, Incentive, Family, Packages Forecasting Room Availability – No Shows, Cancellation, Walk ins, Overstay, Under Stay, Forecast Formula Budgeting for Operations – 3 day Forecast, Forecasting Room Revenue, Estimating Expenses, Refining Budget Plans Effective use of practices and Front Office Operations – SOP’s at front office department. Effective use and control of supplies & equipment. Establishing standards, monitoring performance, corrective action in Rooms Division.

Module II: Personnel Management in Accommodations Operations Calculating Staff Requirement, Duty Rotas Selection & Requirement of employees – Attributes for staff at various levels of hierarchy Time & Motion study, work study & work measurements

Module III: Financial Management & cost control Preparation of Budget Revenue Budget for Front Office Expense Budget for Front Office Department. Budgets : Types – fixed, flexible, zero base Measures to reduce operating cost & labour cost

Module IV: Evaluating Operations Daily Operations Report Monthly Income Statement Occupancy Ratios Occupancy Percentage Rev Par/ARR/ADR Single Occupancy/Double Occupancy Foreign Guest Percentage Room Count/House Count Yield Staistics Market Share Index Handling Foreign Currency Currency Exchange Procedure to be followed while exchanging Foreign Currency EPCG – Export Promotion Capital Goods Scheme

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Module V: Use of computer technology in Rooms Division MIS – Management Information System Software used in Hotels Reports generated at Front Desk and Housekeeping Rooms Status Report Sales Mix Report Revenue Report Guest History

Module VI: Yield Management Concept ARR & Rev PAR Definition & importance of Yield Management Forecasting

Module VII:HR Practices in Rooms Division Motivation Performance Appraisal Promotion & renewal Disciplinary action Dismissal Procedure

Reference Books: 1. Professionals Housekeeper - Georgina Tucker, Schneider, Mary Scoviak 2. Professional Management of H.K. operations- Matt. A. Casado ( Wiley) 3. Front Office Management & Operations – Linsley Deveaur, Marcel Escoffer 4. Check in – Check out – Gary Vallen, Jereme, Vallen 5. Managing Front Office Operations – Michel Kasavana, Richard M Brooks

115 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester IV –ACCOMMODATION MANAGEMENT Course Objective: The subject ends to establish the importance of accommodation management with in the hospitality industry. It equips the student to acquire knowledge & skills with respect to planning & designing aspects.

Module I : Changing Trends in Housekeeping Hygiene not just cleanliness Outsourcing Training and Motivation Trends (women’s only floor, amenity trend, design trend) Eco friendly amenities, products Ozone Treatment IT In Housekeeping (different software used)

Module II: Colour Colour Wheel Colour Schemes Psychological effects of colour

Module III: Lighting Classification / type Lighting for the guest rooms & public areas

Module IV: Windows & window treatment Different types of windows Curtains & draperies , valances, swag Window cleaning – Equipment and Agents

Module V: Soft furnishing & Accessories Types, use & care of soft furnishing Role of accessories

Module VI: Floor, Floor finishes &wall covering Classification / types Characteristics Selection criteria Cleaning Procedures – care & maintenance Agents used, polishing / buffing Floor seals Carpets Types – selection care & maintenance Types of wall coverings Functions of wall coverings

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______Module VII: Textiles Textile Terminology Classification and Identification of Textile Fibres Characteristics of Textile Fibres Yarn Yarn manufacturing Fabric Construction Blends and Unions Use of Textile in Hotels Textural process Characteristics & uses of various fabrics Selection of fabric

Module VIII: Planning of a Guest Room Application of Chapter 1-4 in Planning Size of Guest Room as per the classification norms Layout of the guest room to the scale Furniture - size and arrangement Bathroom fixtures & amenities Planning of Services Areas – Linen Room / Laundry

Module IX: Training Types Of Training Importance of Training Different Techniques used in Training Procedure For Traning

Module X : Contract Cleaning and Outsourcing Definition , Concept of Outsourcing and contract When Outsourced Services are considered Contract Services in Housekeeping Hiring Contract Providers Pricing of Contracts Jobs given on contract by Housekeeping Advantages & Disadvantages Pricing a contract

Module XI : Glossary Important terms of all the modules in the semester.

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Semester IV - HOSPITALITY & TOURISM MARKETING MANAGEMENT Course Objective: At the end of the semester the students would be able to- - Explain & understand marketing planning, consumer behaviour, market segmentation, strategic marketing and hospitality marketing organizations.

Course Contents:

Module I: Marketing Concept

Marketing for Hospitality & Tourism What is Hospitality & Tourism Marketing , Marketing in Hospitality Industry, Importance of Marketing ,Tourism Marketing , Marketing Highlights , Needs, Wants & Demands , Product- Value Satisfaction & Quality Market. Needs, wants & Desire Marketing Environment Marketing Mix

Module II: Consumer Behaviour

Guest satisfaction – Reality of Hospitality Business Factorial Analysis of consumer behaviour Decision Making Process Strategic consideration of consumer behaviour in hospitality business

Module III: Market Segmentation- Targeting & Positioning

Segmenting the Customer – General Consideration Demographic Segmentation, Geographic Segmentation , Market targeting, Evaluating Market Segment , Market Positioning , Positioning Strategies , Psychographic

Module IV: Strategic Marketing – Marketing Strategy Mission Statement of Hotel – Objectives- Tactics Strategic Planning process Defining the Business – Differentiation Product- Service- Quality- Image- Capacity Positioning the Product and Market.

Module V: Hospitality Marketing Organization Organization of Sales & Marketing Department in Hospitality Industry Case Studies Assignment Set up & Organization of Sales & Marketing Department – Small, Medium Property, Types of Sales Office- Corporate Office, Regional Office, Unit Office Preparing Marketing Plan for a Special Restaurant Marketing Plan for a 3 star 100 room resort Marketing Plan to market yourself

Module VI: Service Marketing

118 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Introduction to Service Marketing, Service encounters & Service chain , Hospitality Service, Service Encounters Analysis – The Six S’s , Goods & Services , Classification of Services , Characteristic of Services Marketing.

Text:  Marketing & Sales Strategies for Hotel & Travel Trade by JM Negi, S Chand & Co, New Delhi  Hospitality & Tourism Marketing by Phillp Cotlar  Marketing in Hospitality Industry by Ronald K Nykyd References:  Hotel & Sales Operation by Ahmad Ismail  Marketing & Hospitality Service by William Lazer  Hospitality Sales & Marketing by James R Abbey  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, Delhi  Market Research by DJ Luck, HD Wales & DA Taylor  A Practical Guide Book to Market Research- Text & Cases by Dr. DM Sarwate  Marketing Research by Thomas C Rinnear/ Brand Positioning by Sengupta

119 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Semester IV - FACILITY MANAGEMENT, PLANNING & DESIGN - I Course Objective: At the end of the semester the students would be able to- - Explain & understand hotel design, aspects of facility planning, star classification, kitchen layout and design and architectural aspects.

Course Contents: Module I: Hotel Design Design Consideration Systematic Layout Planning ( SLP) Thumb Rules for Allocation of Space in a Hotel Formulation of Project Report /Feasibility Report Blueprint Parking ,Walks and Drives Design Consideration  Attractive Appearance  Efficient Plan  Good Location  Suitable Material  Good Workmanship  Sound financing  Competent Management

Module II: Facilities Planning The Systematic Layout Planning Pattern (SLP)

Planning Consideration Flow Process and Flow Diagram Procedure for determining space considering the guiding factors for the guest room / public facilities, support facilities and services, hotel administration, internal roads / budget hotel / 5 star hotel

Module III: Architectural Consideration Difference between carpet area, plinth area and super built area, their relationships, reading of blueprint (plumbing, electrical, AC, ventilation, FSI, FAR, public areas) Approximate cost of construction estimation Approximate operating arrears in budget type / 5 star type hotel approximate other operating arrears per guest room Approximate requirement and estimation of water / electrical load gas, ventilation.

Module IV: Star Classification of Hotel Criteria for star classification of hotel (five, four, three, two, one and heritage)

Module V: Kitchen Design Equipment requirement for commercial kitchen, heating, gas / electrical, cooling (for various catering establishment) Developing Specification for various kitchen equipments Planning of various supporting services (pot wash, wet grinding, chef room, larder, store and other staff facilities)

Module VI: Kitchen Layout and Design Principles of kitchen layout and design Areas of various kitchens with recommended dimension Factors that affect kitchen design Placement of equipments Flow of work Space allocation 120 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Kitchen equipment, manufacturers and selection Layout of commercial kitchen (types, drawing a layout of a Commercial kitchen) Budgeting of kitchen equipment

Text:  Systematic Layout Planning by Richard Muther, Cahners Books Division of Sahners Publishing Company Inc. 9 Franklin Street, USA  Food Service Planning- Layout Equipment by Lendal H. Kotschevar & Margrat E. Terrell References:  Management Operations & Research by N. Satyanarayan & Latika Raman, Himalaya Publishing House.  Hospitality Facilities Management & Design by David M Spipamuk

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Semester IV - HOSPITALITY & TOURISM RESEARCH METHOD Course Objective: Research methodology will be taught in the theory class to prepare students how to approach the subject of research project in the semester. To deal with surging information data regarding the various aspects of tourism industry, one should have a working efficiency with research and statistical techniques. The techniques may be applied in collecting, organizing, analyzing and interpreting data for decision-making. These may also be applied for formulating and testing research hypothesis. The course has been designed to equip the students with latest and necessary field techniques and to build a necessary statistical acumen among them. Students will master the skill for- - Writing a research proposal - Constructing relevant tools for conducting research - Conduct a research project using appropriate qualitative and quantitative techniques - Write a research report - Evaluate a research report - Give presentation of report supported by latest aids. Course Contents: Module I: Research Methodology Meaning and objectives of research Types of research Research approaches Need and importance of research Research Method Vs Methodology Research process Criteria of good research Problem faced by Researchers Techniques involved in defining a problem

Module II: Research design and sampling Meaning and need of search design Concepts in research design Different types of research design Important Experimental Designs

Module III:Sample Design Census and sample survey Implication of Sample Design Steps in Sampling Design Criteria for selecting a sampling procedure Characteristics of a good sample design Different types of sample design Measurement Scales Important Scaling Techniques

Module IV: Data collection, analysis and interpretation Collection of Primary data Observation, interview schedule, questionnaire. Collection of secondary data Different methods of collection of secondary data Processing & Analysis of Data

Module V: Preparation of research proposals Selection and formulation of research problem Operationalisation of concepts and constructs Review of related literature

122 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Aims and objectives Hypothesis, Method, Sample and tools. Basic concepts concerning Hypothesis Testing Test of Significance

Module VI: Processing and analysis of data and Presentation Techniques Report Writing & Presentation techniques Processing operations Problems in processing Measures of central tendency

Module VII : Evaluation of research report. Text & References:

Text:  Applied General Statistics by Crovton and Crowder  Behavioural Process in Organizations by Pareek, U.Rao. T.V. & Pestonjee D.M  Professional Hotel Management by J.M. Negi, S Chand & Co, New Delhi  Research Methods . Methods and techniques. Kothari , C.R. , New Age Publishers New Delhi.

References:  Towards Appropriate Tourism– The case of Developing Countries by Peter long Frankfurt  Method of Social Research – New York; The Free Press  How to Complete Your Research Work Successfully by Judith Bell; UBS Publisher, Delhi  How to Research and Write a Thesis in Hospitality & Tourism by James M. Paynter, John Wiley & Sons, New York, USA  Strategic Management by John A Pearce II & Richard B Robinson Jr.  Strategic Management by Samual C Cerco  Quantitative Techniques in Management by Vokra  Quantitative Approaches to Management by Levin I Richerd  Studies in Tourism. Key Issues for Effective Management .Sagar Singh,A.P.H. Corporation , New Delhi

123 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester IV – COMMUNICATIONS SKILL Semester IV - COMMUNICATION SKILLS - I Course Objective: The course is intended to give a foundation of English Language. The literary texts are indented to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts. It will also help them to respond form different perspectives.

Course Contents: Communication Skills Semester V

MODULE 1 –CONVENTIONAL COMMUNICATION

 Methods of Verbal Communication  Methods of Non Verbal Communication  Emergence of Modern Communication Trends  Barriers of Communication  MODULE 2- PRESENTATION SKILLS  Definition, features and types.  Individual and Group  Preparing slides for presentations  Delivering Just Another Minute (J.A.M.) sessions

MODULE 3- COMMUNICATION AND HOSPITALITY MEDIA

 English Communication and Food Media  Role of Media in Hospitality Industry  Importance & Significance of Communication in Hospitality Media (with Case Studies)  Hospitality Industry and Mass Media

MODULE 4-ADVANCED WRITING SKILLS

 Collection Letters  Sales Letters  Insurance Letters  Letters of Appreciation

MODULE 5- ADVANCED PHONETICS 124 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______ Correct Pronunciation of Formal Vocabulary  Received Phonetics  British, American and Indian Phonetics  Indianisms and their pronunciation  Accent Development through English Videos

125 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Semester IV – FRENCH Course Objective: To provide the students with necessary linguistic tools to tackle the complaints of the clients at the hotel/ restaurant and through email - understand/ excuse/ foresee and propose rectification/ redressal Sem – IV

1. Passé composé: être

2. Accord du participe passé MODULE 1: LE MELTING POT DES CULTURES I 2. Vocabulaire

3. Jeu de role

1. Pronoms: si, oui

MODULE 2: LE MELTING POT DES CULTURES II 2. Vocabulaire

3. Jeu de role

1. Futur

MODULE 3: AUX QUATRE COINS DE FRANCE I 2. Vocabulaire

3. Jeu de rôle

1. Pronoms relatifs

MODULE 4: AUX QUATRE COINS DE FRANCE II 2. Vocabulaire

3. Jeu de rôle

Course Contents

Text & References:

 le livre à suivre : hôtellerie-restauration.com

126 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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S IV - FOOD PRODUCTION MANAGEMENT - I (LAB) Course Objective: At the end of the semester students would be able to- - To make students learn about the technique of advance skill in food production - Have a basic knowledge of grade manger and cold kitchen - Know larder, its functions, food prepare in larder, ingredients used & their names - Know the buffet display and difference between edible & non-edible display.

Course Contents: Module I: Three course menus to be formulated featuring International Cuisines French. Oriental (Chinese and Thai) Italy, Germany, Spain, Greece, Mexican, Mediteranian and Lebanese. Module II: Bakery & Patisserie Practical- must include Decorated Cakes Gateaux International Breads Sorbets, Parfaits Hot / Cold Desserts Module III: Demonstration of- Charcuterie Galantines Pate Terrines Mousselines Module IV: International Cuisine French Cuisine Italian Scandinavian British Spanish German Demonstrate Text & References:

Text:  Theory of Catering by Kinton Cesroni, Hodder & Stoughton  Practical Cookery by Kinton Cesroni, Hodder & Stoughton  Theory of Cookery by K Arora, Frank Bros &Co. New Delhi References:  Professional Chef by John Wiley  Ultimate Cooking Course by Carole Clement, Joana Lorrenz  Essential of Cooking by James Peterson, Artisan

127 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester IV - FOOD PRODUCTION MANAGEMENT - I (LAB) Course Objective: At the end of the semester students would be able to- - To make students learn about the technique of advance skill in food production - Have a basic knowledge of grade manger and cold kitchen - Know larder, its functions, food prepare in larder, ingredients used & their names - Know the buffet display and difference between edible & non-edible display.

128 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Semester IV - FOOD & BEVERAGE MANAGEMENT & CONTROL - I (LAB)

Course Objective: At the end of the semester the students will be able to- - Prepare budget of a F&B outlet - Calculate breakeven point & display on graphs - Take & record inventories - Demonstrate & perform as supervisory skills in a F&B service outlet.

Course Contents: Module I Preparation of Budget of an Event / Outlet. Module II Calculate breakeven for a F&B outlet and prepare graphs for the above. Module III Case Study & Presentation on calculating cost and cost %. Module IV Taking and Recording of Inventory. Module V Preparation of Bar Inventory procedure and taking Bar Inventory. Module VI Case Study and Presentation of Menu Engineering. Module VII Preparation of MIS of F&B Outlet of a month with Graphs. Module VIII Supervision F&B Service in Training Restaurant.

Text & References:

Text:  Food & Beverage Management & Control by Dr. JM Negi; Kanishka, New Delhi.  Food & Beverage Costing by Dr. JM Negi; Himalaya Publication House, New Delhi

References:  Management of Food & Beverage Operation by Jack D Ninemeire  Planning Control for Food & Beverage Management by Paul T Wise  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

129 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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IV - ACCOMMODATION MANAGEMENT (LAB)-IV Course Objective: At the end of the semester the students would be able to- - Explain different colours and colour scheme - Use of scale while designing a guest room - Developing standard operating procedure

The Students will be able to- d) Draw a guest room layout e) Apply basic knowledge of colour schmes f) Developing standard procedure for performing a task

Course Contents: Module I Drawing Of colour wheel Module II Drawing and colouring of colour schemes Module III Drawing of Guest room layout ( with scale ) Single room Double room Module IV Writing of SOP ‘S Guest room cleaning Bed making Bath room cleaning Module V Writing of SOP’S Elevator Cleaning Maid’s trolley set up Module VI Public area cleaning

Semester IV - HOSPITALITY & TOURISM INFORMATION SYSTEM - I(LAB)

Course Objective: At the end of the semester the students would be able to- - Exposure with the essentials of internet technology and to provide them the basic, conceptual and applied knowledge of marketing in the era of technological convergence - Providing them the knowledge of various tools and techniques of internet marketing. SEM – IV- HOSPITALITY & TOURISM INFORMATION SYSTEM - II (LAB)

 Introduction to hotel information system  Introduction to PL-SQl  Introduction to PL- SQl Practical

130 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______ Learning hotel management software system  How to handle a software  Working on different module present in software (Room Management, Inventory, Reservation System, Menu management system)

Books: Computers In Hotels by Partho pratim seal

Reference : http://www.hotel-online.com/Trends/HotelInformationSystems/

References:

131 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

Semester V (B.Sc. HS TY)

Code Subject Hours Per Maximum Marks Total No. Of Week Credits Lec Tu Pr Theory Practical Th Pr t Inter Final Intern Final nal Exa al Examin Asse minat Asses ation ssm ion sment ent 1.5.01 FOOD 2 8 20 80 20 80 200 2 4 PRODUCTION MANAGEMENT –II 1.5.02 Food & 2 2 20 80 20 80 200 2 1 Beverage Management & Control – I 1.5.03 Front Office 1 1 20 80 100 2 Management 1.5.04 Accommodation 2 20 80 100 2 Management 1.5.05 Hospitality & 2 1 20 80 100 3 Tourism Marketing Strategy 1.5.06 Facility 1 1 20 80 100 2 Management, Planning & Design – II 1.5.07 Hospitality & 1 1 20 80 100 2 Tourism Research Project 1.5.08 Communication 1 20 80 100 1 Skills – III 1.5.09 Foreign 2 20 80 100 2 Language – V French 1.5.10 Entrepreneurship 2 20 80 100 1 Development 18 5 12 220 880 60 240 1400 29

132 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - FOOD PRODUCTION MANAGEMENT - II

Course Objective: Personnel deciding to make a career in the food & beverage productions need to acquire finer skills & through understanding of the managerial principles so that the student is professionally developed.

Revision of Sem I to IV Module I:Kitchen Management Information required. Areas of the kitchen with recommended dimension. Factors that affect kitchen design. Principles of kitchen layout & design. Placement of equipment. Flow of work. Layouts of kitchens, bakery & confectionery in various organizations Layout of receiving & storage area. Layout of service & wash up. Food Cost Control

Module II: Kitchen Stewarding Importance of Kitchen Stewarding Hierarchy of Kitchen Stewarding Functions of Stewarding Manager Equipments in Stewarding Garbage Disposal

Module III:Western Cuisine Introduction Italian Cuisine Mediterranean Cuisine Mexican Cuisine

Module IV: European Cuisine Introduction French Cuisine Cuisine of the UK Scandinavian Cuisine German Cuisine

Module V: Western Plated Food Introduction The Concept of Plate Presentation Merging of Flavours , Shapes and Textures on the Plate Emerging Trends in Food

133 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Presentations

Module VI: Oriental Cuisine Introduction Chinese Cuisine Japanese Cuisine Thai Cuisine

Module VII: Food Additives Preservatives Class I and Class II Preservatives their names & examples Colouring agents – natural & synthetic, their names & common usage Flavouring agents Essences – Natural & synthetic their names & common usage Sweetening agents – Natural & synthetic – example and usage Humectant – types , examples, usage Bleaching agents – composition, examples, usage Thickeners – classification, characteristics, example & usage Anticaking agents- definition and usage Sequestrant- definition and usage Nutrient supplements – definition, usage and examples.

Module VIII: Specialized Kitchen Equipment Classification. Modern Development in equipment manufacture. Selection care and maintenance, such as Buffalo Chopper, Bone saw, bread slicing machine, gravity slicer, combi oven, microwave oven, rotary oven, dough sheeter. etc.

Module IX: Concept of Health Food Introduction Types of Nutrients Balanced Diet and Nutritional Analysis Principals of Healthy Cooking

Module X Note: Glossary of Terms Students should be familiar with the glossary of terms pertaining to above mentioned topics.

134 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semster V- BAKERY - V Course Objective: The curriculum is based on to familiarize the students with the basic concepts of Bakery such as– - To make the students learn about the professionalism and basic etiquette of bakery art - To make them learnt about raw material, uses, composition, benefits and methods - To sharpen the culinary skills in the field of bakery - To impart knowledge of history of culinary art and changes along with the times - To give the basic idea about physical and chemical composition of different food products.

Module I :Dessert Sauces and Plating Introduction The Purpose of Dessert Sauces Types of Dessert Sauces Painting a Plate with Sauces How to Layer Different Sauces on One Plate Tips to Follow When Painting Plates with Sauces Garnishes : Adding Depth and Dimension to a Dessert Plate.

Practical: Mixed Berry Couli Cherry Port Sauce Creme Anglaise Rich Chocolate Sauce Apple Cider Bourbon Reduction Sauce

Module II: Healthy Baking Introduction How to modify ingredients Containing Refined Grains with Healthier Alternatives to Enrich Baked Goods Fats- Why they are necessary Substituting healthier fats for less healthy fats Some healthier fat substitutions Replacing sugar with sugar substitutes Easy Substitutions How to modify a recipe's ingredients with healthier alternatives The healthier benefits of Chocolate

Practicals:

Fudge Swirl Sour Cream Pound Cake Healthy Chocolate Chip Pound Cake Healthy Lemon Pound Cake Healthier Fudge Brownies Healthy Flatbread Cinnamon Sugar Flatbread

135 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SESMTER V - FOOD & BEVERAGE MANAGEMENT & CONTROL - II Course Objective: At the end of the semester students would be able to- - Define budget, budgetary control - Explain various food costs, sales, inventory control - Describe all the aspects of beverage control - Implement menu engineering techniques - Prepare MIS reports.

Course Contents: Module I: Budgetary Control Define Budget Define Budgetary Control Objectives Key Factors Types of Budget & Control.

Module II: Breakeven Analysis Breakeven chart P.V. Ratio Contribution Marginal Cost Graphs.

Module III: Cost Dynamics Element of Cost Classification of Cost.

Module IV: Sales Concepts- Various Sales Concepts Uses of Sales Concepts.

Module V: Variance Analysis Standard Cost Standard Costing Cost Variance Material Variance Labour Variance Overhead Variance Fixed Overhead Variance Sales Variance Profit Variance.

Module VI: Inventory Control Importance Objectives Method Levels & Techniques Perpetual Inventory Monthly Inventory Pricing of Commodities Comparison of Physical & Perpetual Inventory. 136 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Module VII: Beverage Control Purchasing Receiving Storing Issuing Standard Recipes Standard Portion Size Bar Inventory Bar Frauds Books Maintained.

Module VIII: Menu Engineering Definition and Objectives Methods Advantages.

Module IX: MIS Preparation of MIS Report Calculation of Actual Cost Daily Food Cost Monthly Food Cost Revenue Reports Cumulative & Non-cumulative.

Module X : Events Types of Events Event service staff roles Event administration Event organization Weddings Outdoor Catering

Text & References:

Text:  F&B Management & Control by Dr. JM Negi; Kanishka, New Delhi.  Food & Beverage Costing by Dr. JM Negi; Himalaya Publication House, New Delhi

References:  Management of Food & Beverage Operation by Jack D Ninemeire  Planning Control for F&B Management by Paul T Wise  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi

137 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - FACILITY MANAGEMENT, PLANNING & DESIGN - I Course Objective: At the end of the semester the students would be able to- - Explain & understand hotel design, aspects of facility planning, star classification, kitchen layout and design and architectural aspects. Course Contents: Module I: Hotel Classification Norms & Hotel Design Star Category Hotel Including Heritage Hotel What is Architecture?  Design Consideration For Hotel Project  Good Location & Side  Architectural Feature & Plans-Defining Floor Areas  Flow of movement  Efficient Plan Schedule  Analysis of Raw Material available at Cheapest rate & Good Quality  Structural regulation laid by town & country planning dept. 4 Systematic Layout planning 5 Thumb rule for allocation of space Feasibility report Blue Print

Module 2 –Restaurant Design Including Bar & Banqueting Facilities Facility - Types of restaurants and their themes - Designing and Planning of restaurant • Equipments and space needs • Space allowance for seating – and space for circulation • Ambience and décor - Lighting and colour scheme, floor finish, wall covering • Checklist for effective design. • Signages • Security systems – CC TVs, cameras, smoke detectors, and water sprinklers should also be considered. • Other services – like speakers , location of LCD’s - Bar Designing Points to be considered while planning a bar- • Equipments and space need - Furniture items / bar counters • Space allowance for various bar styles

Module 3 Designing of Receiving and Storage Area – Types of Stores - Work flow at storage facility - Receiving area • Equipments • Space requirements • Time tabling of receiving - Storage area • Layout – size and location • Space requirements • Structural features • Cold storage • Equipments and utensils • Beverage store facilities (cellar)

Module 4 Designing of Front office- Lobby- Back office - Various types of lobbies, Front desk arrangements, according to types of hotels and floor plan - Equipments requirement - Ambience and décor – Lighting and colour scheme, floor finish, wall covering - Porch, Travel Desk, other areas at the Front of the house. – bell boy location / luggage rooms / safe deposit rooms / security check points etc.

Module 5 Designing of House Keeping, Laundry and Guest Rooms - Room types - Factors to be considered for ambience and décor ( Fixtures and fittings, Furniture and furnishings, Lighting and colour scheme, Floor finishes, wall covering) - Space management in laundry • Wall Equipments required • Linen Chute, Storage area

Module 6 Designing of Administration, Maintenance and Other Back Areas - Estimating the requirement of different areas - Factors to be considered for ambience and décor – (Furniture and furnishings, Fixtures and fittings, Wall Coverings and floor finish, lockers and storage area.) 138 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Module 7 Ancillary Areas – Location of types of ancillary areas to be considered - Shopping Arcade, Business Centre, Gym and Spa, wellness, Swimming Pool, Landscaping

Reference Books:-

1. Hotel Facility Planning – Tarun Bansal 2. The Professional Housekeeper – Margaret Schneider and Georgina Tucker 3. Catering Management – Mohini Sethi 4. The Bar and Beverage Book – Mary Porter

References:

 Management Operations & Research by N. Satyanarayan & Latika Raman, Himalaya Publishing House.

 Hospitality Facilities Management & Design by David M Spipamuk

139 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - HOSPITALITY RESEARCH PROJECT Course Objective: The purpose of research is to seek answers to problems through the application of scientific methodology, which guarantees that the information is reliable and unbiased. This information is utilized to make conclusions and recommend solution. Good research depends on addressing key points based on a checklist approach. Some elementary factors need to be kept in mind while preparing a research and deciding the topic, these could be based on its relevance, feasibility, coverage, accuracy and research, objectivity and ethics. To deal with surging information data regarding the various aspects of tourism industry, one should have a working efficiency with research and statistical techniques. The techniques may be applied in collecting, organizing, analyzing and interpreting data for decision-making. These may also be applied for formulating and testing research hypothesis. The course has been designed to equip the students with latest and necessary field techniques and to build a necessary statistical acumen among them. Students will master the skill for- - Writing different types of research proposals and reports - Constructing the relevant tools of research - Conduct a research project using appropriate qualitative and quantitative techniques - Do presentation with the help of tutorial aid - Evaluate a research report. At the term end, the research project will be presented before a panel and evaluated internally and externally the by examiners. Course Contents: Module I: Evaluation of research report. Text & References:

Text:  Applied General Statistics by Crovton and Crowder  Behavioural Process in Organizations by Pareek, U.Rao. T.V. Pestonjee D.M  Professional Hotel Management by J.M. Negi, S Chand & Co, New Delhi

References:  Towards Appropriate Tourism– The case of Developing Countries by Peter long Frankfurt  Method of Social Research – New York; The Free Press  How to Complete Your Research Work Successfully by Judith Bell; UBS Publisher, Delhi  How to Research and Write a Thesis in Hospitality & Tourism by James M. Paynter, John Wiley & Sons, New York, USA.  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi  Methodology & Techniques of Social Research by Wilkinson & Bhandarkar  Methods in Social Research by Gode WJ & Hatt PK  Scientific Social Surveys & Research by Pouline Young & CF Schmid  Evaluation Information: A Guide for users of Social Scienec by Lescard, Kartzer Jeffery  Understanding & Conducting Research Application Education & Behavioural Sciences- 2nd Edition.

140 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - COMMUNICATION SKILLS - II Semester V - COMMUNICATION SKILLS - I Course Objective: The course is intended to give a foundation of English Language. The literary texts are indented to help students to inculcate creative & aesthetic sensitivity and critical faculty through comprehension, appreciation and analysis of the prescribed literary texts. It will also help them to respond form different perspectives.

Course Contents: Communication Skills Semester V

MODULE 1 –INTRODUCTION TO PR

• Definition and Objectives • Internal and External • Advertisement and Propaganda • Image building • Customer Satisfaction

MODULE 2- WRITING SKILLS

• Business Report Writing • Notice Writing • Pamphlet Writing • Promotion Letters • Radio Script • Précis Writing

MODULE 3- TECHNICAL WRITING

Itinerary •Proposals • Memorandum and notice

MODULE 4-HOSPITALITY COMMUNICATION

• Process of communication in Hotels • Inter vs Intra Hospitality Communication • Techniques of Hospitality Communication (case studies) • Current Trends and Future of Hospitality Communication

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MODULE 5- PUBLIC SPEAKING

• Declamation • Extempore • Group Discussion • English Videos of various accents speech

References:

Creative English for Communication, Krishnaswamy N, Macmillan  Textbook of Business Business Communication, Raman –Prakash, Oxford  Communication, Ramaswami S, Macmillan  Working in English, Jones, Cambridge  A Writer's Workbook Fourth edition, Smoke, Cambridge  Effective Writing, Withrow, Cambridge  Writing Skills, Coe/Rycroft/Ernest, Cambridge

 Welcome!, Jones, Cambridge

142 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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V - ENTREPRENEURSHIP DEVELOPMENT Course Objective: At the end of semester students will be able to- - Acquire be self-employed and inculcate a habit of self-earning and maintain a dignified life - Plan a path for hospitality students to make them successful entrepreneurs in their life and contribute to society - To understand basic knowledge in the field of entrepreneurship development and give them basic exposure of Govt. policies and assistance - Describes the roles that new venture creation plays in the economy, defines entrepreneurship and show how three factors – individuals, environments and organizations comes through to create the entrepreneurship event - Impart the knowledge of the resource based framework i.e. Financial, physical, technological, human and organizational - Exposed get with franchising opportunity and discuss what elements make a business concepts a legitimate franchise opportunity - Acquire an effective leadership, quality and effective decision-making.

Course Contents: Module I: Entrepreneurship Skills Introduction to Entrepreneurship Introduction to Entrepreneur, Common Characteristics of entrepreneur, types of entrepreneur, Organization for Entrepreneur Development Personality attribute of an entrepreneurs  Self control-value attitude  Socio-culture factors Unique characters of the hospitality industry  Human psychology  Inter-personal relationship  Team building  Customer orientation Positive entrepreneurship behavior  Overcoming external constrains  Solving internal problems

Module II: Identification of business opportunities in the hospitality industry Demand / Market Analysis Present and future competition Government policy regarding small Enterprises

Module III: Organization of small enterprises- Form of organization Partnership Private Ltd. Company Public Ltd. Company Manpower requirement Long term Sources of Finance Nature of Long Term Financing Decision , Financing through Capital Market Instrument, Capital Market Vs Money Market Newer Modes of Financing Financing through Financial Institution , State Level And all its functions

Module IV: Small Enterprises Risk Analysis Motivational factors Developing Achievement Orientation Strength and weakness of Independent Business 143 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Feasibility and viability Introduction to Working Capital Operating Capital , Calculation of Working Capital , Components of Working Capital , Operating Cycle Approach

Module VI: Establishment of an Enterprise Registration of business Licenses and Permits Financial resources Organizing material, human and technical resource Launching the enterprises Formulating and implanting business strategies Financial Working Capital Needs Working Capital Financing Strategies, Bank Finance, Bank Finance Assessment and Appraisal, Non Banking Finance , Money Market , Money Market Instrument

Text & References: Text:  Small Scale Industries and Entrepreneurship, by Desai Vasant; Bombay, Himalaya  Small Scale Industries in the Developing Countries, by Staley E. & Morsey R. McGraw Hill.  Management of Small Scale Industries, by Malhotra I. S. & Gupta S. L,  Innovation and Entrepreneurship, by Drucker, Peter F; East-West Press (P) Ltd.

References:  Entrepreneurial Development in India, by Gupta CB & Srinivasan; Sultan Chand  Entrepreneur Development– New Ventures Creation, by Taneja S & Gupta SL  Entrepreneurship Management by Dr. Aruna Kaulgud, Vikas Publishing House.

144 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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S V - ACCOMMODATION MANAGEMENT Course Objective: At the end of the semester the students will be able to- - Understand planning & organization of housekeeping department and its budget preparation & budget re-controls. Students will also be exposed for safety norms in hospitality industry. - Understand the concept of interior designing & its benefits. - Understand basic needs of public relation in the industry and how this relation plays an important role in marketing the property. - Exposed for different marketing techniques adopted in hospitality industry. - It is going to be comprehensive study in accommodation management, public relation & marketing.

Course Contents:

Module I: Planning & Organization of the Housekeeping Department Area inventory list Frequency schedules Performance & productivity standards Time & motion study Standard operating manuals- job procedures Job allocation & work schedules, calculating staff strength & planning duty reports Selection of cleaning equipments & agents (Inventory System)

Module II: Budget & Budgetary Control

The budget process Planning capital budget Planning operating budget Operating budget- controlling expenses- income statement Purchasing systems- methods of buying Stock records- issuing & control

Module III: Safety-Security Role of Housekeeping in safety Potential Hazards in Housekeeping operations Safety awareness & accident prevention Basic guidelines for prevention of accidents Fire safety & fire fighting equipments First aid Crime prevention & dealing with emergencies situations

Module IV: Internal Environment Introduction Noise & noise control Air conditioning Odour & odour control

Module V: Interior Designing Principles and elements of designing Objectives of Interior Designing Basic types of design Units of design

145 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______Designing for the physically challenged Planning trends in Hotel

Module VI: Pre Opening Property Operations Setting up Housekeeping Countdown to Opening Pre Opening Snag List Furniture & Accessory – Type, Selection &Care

Module VII: Ecotels Ecotel Certification Choosing and Eco friendly site Hotel design and construction Energy Conservation Water conservation Waste Management Environment friendly Housekeeping

Module VIII : Ergonomics In Housekeeping Introduction Principles of Ergonomics Ergonomics in Hotel Housekeeping

Module IX : Facility Management Introduction Factors considered in planning and designing of hospitality facilities Role of facility Manager Common services provided by facility Management Company.

Module X: Hotel Renovation Reasons to Renovate Types of Renovation Subsidiary Processes in Renovation Refurbishing redecoration

Module XI : Glossary Important terms of all the modules in the semester

Text & References: Reference Books: 1. Professionals Housekeeper - Georgina Tucker, Schneider, Mary Scoviak 2. Professional Management of H.K. operations- Matt. A. Casado ( Wiley) 3. Front Office Management & Operations – Linsley Deveaur, Marcel Escoffer 4. Check in – Check out – Gary Vallen, Jereme, Vallen 5. Managing Front Office Operations – Micheal Kasavana, Richard M Brooks

146 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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S V- FRONT OFFICE MANAGEMENT

Course Objective: Students will be able to understand  Yield Management and its application in Hotel Industry  Measurement of Yield Management Decision Making  Passport & Visa Regulations

Course Contents: MODULE I – Yield Management Concept of Yield Management Application in Hotel Industry Various Strategies to maximise yield – Capacity Mangement,Discount Allocation,Duration Control Measuring Yield  Potential Avg Single Rate  Potential Avg Double Rate  Multiple Occupancy Percentage  Rate Spread/Rate Differential  Potential Avg Rate  Room Rate Achievement Factor  Rev PAR  Equivalent Occupancy Elements of Yield Management  Group Room Sale  Transient/FIT Room Sales  F&B Activity  Local & Area wise activity  Special Events Using Yield Management  Potential High & Low Demand Tactics Implementing Yield Strategies  Hurdle Rate  Minimum Length of Stay  Close to arrival  Sell through

MODULEII – Passport & Visa  Passport  Definition & types  Guidelines for Indian Passport Holders  Issue of new passport  Renewal of Passport  Passport for Minor  VISA  Definition & Types of Visas

MODULE III – Revenue Management The Concept of Revenue Management Elements of Revenue Management  Group Room Sales  Transient Room Sales

147 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______ Food and Beverage Activity  Local and Area Wide Activities  Special Events  Fair Market Share  Forecasting

Using Revenue Management  The revenue meeting  Potential High and Low Demand Tactics  Implementing Revenue Strategies  Hurdle Rates  Minimum Length of Stay  Close to Arrival  Sell Through Revenue Management Software

Module IV: Planning and Evaluating Operations

Management Functions Planning Organizing Coordinating Staffing Leading Controlling Evaluating

Establishing Room Rates Market Condition Approach Rule of Thumb Hubbart Formula Approach Planned Rate Charges

Forecasting Room Availability Forecasting Data Forecast Formula Sample Forecast Forms

Budgeting for Operations Forecasting Rooms Revenue Estimating Expenses Refining Budget Plans

Evaluating Front Office Operations Daily Operations Report Occupancy Report Rooms Revenue Analysis Hotel Income Statement Rooms Division Income Statement Rooms Division Budget Reports Operating Rates Ratio Standards

148 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - HOSPITALITY & TOURISM MARKETING STRATEGY

Course Objective: At the end of the semester students will be able to:- - Explain and write quality of sales manager, TQN in marketing, marketing methodology and research. - Module I: Tourism Marketing Strategy Introduction , Tourism Vision for the Future, Tourism Market, SWOT Analysis , Challenges of Tourism Marketing.

Module II: TQM Marketing in Hotels Hospitality Pricing Strategy Integration of Marketing Functions for Total Quality Management. Definition & Importance , Objectives & Policies in Pricing, Economics of Pricing , Marketing Cost and Volume, Psychological Factors and Guest Expectations . Module III: Marketing Methodology – Promoting Products, Communication and Promotion Policy and Advertising. Communication Process, Personal Communication -Marketing Research Sales Methodology- Budget , Advertising Advertising Guidelines – Agency Work , Major Decision in Advertising Marketing and Sales Promotions Data Base Marketing Corporate Marketing.

Module IV: Case Study / Seminar Promoting Products – Public Relation & Sales Promotion , Public Relations Major activities of PR Department Publicity Public Relation Process Major Tools in Marketing PR, PR opportunities in Hospitality Industry Sales Promotion

Module V: Marketing Research Objectives, Introduction, Purpose, Items , Categorization , Scope . Sourses of Information, Designing a Market Research, Market Information System and data sources, Market survey’s , questionnaires or instruments. Persons to interview Interpretation.

Module VI: Role of Technology in Tourism Marketing Objectives and introduction Implecations of technology, reservations information, experience communication.

Text:  Hospitality & Tourism Marketing by Phillip Cotlar  Marketing for Hospitality by Tom Peters  Marketing and sales strength for Hotel & Tourism Industry by Dr. Jagmohan Negi, S. Chand & Co. New Delhi

149 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______ References: Marketing Decision Making- Model Building Approach by Lillier & Kotler  Marketing in Travel & Tourism by Victor & Clark  Marketing at Hospitality Services by Willlam Lazer  Hospitality Sales & Marketing by James R Abbey  Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press,Delhi.  Marketing Management: Analysis, Planning & Control by Phillip Kotler  Sales, Management, Decision, Policies & Thesis by RR Still & EW Condiff  Marketing Management by Joseph Guiltnan  Selling: Principles & Practices by B Richerd  Market Research by DJ Luck, HG Wales & DA Taylor  A Practical Guide Book to Market Research- Text & Cases by Dr. DM Sarwate  Marketing Research by Thomas C Kinnear  Brand Positioning by Sengupta

150 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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SEM V- FRENCH

Course Objective: To acquaint the students with the vocabulary related to various services of the hotel/ restaurant, taking orders and ensuring the services. Course Contents: Sem - VI

1. Pronoms possessifs

MODULE 1: REFLETS DE LA SOCIÉTÉ I 2. Vocabulaire

3. Jeu de role

1. Adverbes

MODULE 2: REFLETS DE LA SOCIÉTÉ II 2. Vocabulaire

3. Jeu de role

1. Imparfait

MODULE 3: REGARDS SUR LES AUTRES I 2. Vocabulaire

3. Jeu de role

1. Le plaisir de lire

MODULE 4: REGARDS SUR LES AUTRES II 2. Vocabulaire

3. Jeu de role

Text & References:  le livre à suivre : hôtellerie-restauration.com

151 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______S V - FOOD PRODUCTION MANAGEMENT - I (LAB) Course Objective: At the end of the semester students would be able to- - To make students learn about the technique of advance skill in food production - Have a basic knowledge of grade manger and cold kitchen - Know larder, its functions, food prepare in larder, ingredients used & their names - Know the buffet display and difference between edible & non-edible display.

152 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - FOOD & BEVERAGE MANAGEMENT & CONTROL - II (LAB) Course Objective: At the end of the semester the students will be able to- - Prepare budget of a F&B outlet - Calculate breakeven point & display on graphs - Take & record inventories - Demonstrate & perform as supervisory skills in a F&B service outlet.

Course Contents: Module I Preparation of Budget of an Event / Outlet.

Module II Calculate breakeven for a F&B outlet and prepare graphs for the above.

Module III Case Study & Presentation on calculating cost and cost %.

Module IV Taking and Recording of Inventory.

Module V Preparation of Bar Inventory procedure and taking Bar Inventory.

Module VI Case Study and Presentation of Menu Engineering.

Module VII Preparation of MIS of F&B Outlet of a month with Graphs.

Module VIII Supervision F&B Service in Training Restaurant.

Text & References:

Text:  Food & Beverage Management & Control by Dr. JM Negi; Kanishka, New Delhi.  Food & Beverage Costing by Dr. JM Negi; Himalaya Publication House, New Delhi

153 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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Semester V - HOSPITALITY & TOURISM INFORMATION SYSTEM - II (LAB)

Course Objective: To expose students with the essentials of internet technology and to- - To provide them the basic, conceptual and applied knowledge of marketing in the era of technological convergence - Aims at providing them the knowledge of various tools and techniques of internet marketing. -

SEM – V - HOSPITALITY & TOURISM INFORMATION SYSTEM - II (LAB)

Introduction to Dreamweaver

 Dreamweaver – Definition  Creating a Web Site: Content  Creating a Web Site: Design  Create a New Site  Making your first Web Page:  Adding Some Content

 Page Properties  Web Page Preview  Adding Images  Delete an Image  Page Navigation  Page Layout with Tables  Insert an Image  Add a new row to the table.

Books: 1. Principal of Information System: Ralph Stair (Thomson course technology)

Text Books : 1. Black book HTML by tannenbaum, complete reference of HTML Tata-McGraw hill publication

References: https://www.eecis.udel.edu/~yarringt/103/labs/DreamweaverLab1

154 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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155 B.Sc Hospitality Syllabus June 2018 -19 Onwards

______V - ACCOMMODATION MANAGEMENT (LAB)- V Course Objective: At the end of the semester the students would be able to- - Overlook of a standard guest room - Requirements of handicapped room - Preparation of glossary - Present themselves for interviews.

The Students will be able to- g) Understand the standard content of guest room h) Requirement of special types of rooms i) Prepare for interviews

Course Contents:

Module I Drawing a Lay out ( with scale) Twin room Suite room

Module II Requirements of Handicapped room

Module III Preparation of 3D guest room module ( any type of room) Formation of group of 4 or 5 to prepare the module

Module IV Preparing students for Interviews Preparation of students who are interested in Housekeeping

Module V Public area cleaning

156 B.Sc Hospitality Syllabus June 2018 -19 Onwards

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PROGRAMME STRUCTURE FOR B.Sc in Hospitality Studies

Course Details

Name of the Course - B.Sc. Hospitality Studies - (B.Sc. HS) Duration : 3 Years / 6 Semesters

Semester VI (B.Sc. HS TY)

SIXTH SEMESTER

One batch will remain at the Institute to attend regular classes, the alternate batch will be required to undergo six months of Industrial training in leading Star Hotels as per the following schedule:- Batch I – May / June To November / December (FIFTH Semester) Batch II – November / December To May / June (SIXTH Semester) The students undergoing Industrial Training will be required to follow the below mentioned curriculum:-

INDUSTRIAL EXPOSURE TRAINING Semester VI (B.Sc. HSTY)

Code Subject Marks No. Of Credits Internal Viva Total 1.6.01 Food Production 20 80 100 6 Training Report

 Presentation  Viva – Voice  Appraisal Report

1.6.02 Food & Beverage 20 80 100 6 Service Training Report

 Presentation  Viva – Voice  Appraisal Report

1.6.03 Front Office 20 80 100 6 Management Training Report

 Presentation  Viva – Voice  Appraisal Report

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1.6.04 Accommodation 20 80 100 6 Management Training Report

 Presentation  Viva – Voice  Appraisal Report 80 320 400 24

S VI - INDUSTRIAL EXPOSURE TRAINING - FOOD PRODUCTION -IV Course Objective: In this semester students will be going out for the industrial training for 24 weeks and they will be working in all operational departments for 6 weeks each to get the exposure on the job and will prepare their project reports of learning during the industrial training S VI- INDUSTRIAL EXPOSURE TRAINING- FOOD & BEVERAGE SERVICE- IV Course Objective: In this semester students will be going out for the industrial training for 24 weeks and they will be working in all operational departments for 6 weeks each to get the exposure on the job and will prepare their project reports of learning during the industrial training S VI - INDUSTRIAL EXPOSURE TRAINING- FRONT OFFICE MANAGEMENT -IV Course Objective: In this semester students will be going out for the industrial training for 24 weeks and they will be working in all operational departments for 6 weeks each to get the exposure on the job and will prepare their project reports of learning during the industrial training S VI - INDUSTRIAL EXPOSURE TRAINING - ACCOMMODATION MANAGEMENT -IV Course Objective: In this semester students will be going out for the industrial training for 24 weeks and they will be working in all operational departments for 6 weeks each to get the exposure on the job and will prepare their project reports of learning during the industrial training

158 B.Sc Hospitality Syllabus June 2018 -19 Onwards