COMMUNITY COLLEGES ‘HOTEL MANAGEMENT & CATERING TECHNOLOGY Meeting of Board of Studies in Community Colleges Programme ‘Hotel Management and Catering Technology’ was held on 13-04-2019 at 11.00 a.m. in Placements Room No.228. Members present 1 Smt.B. Anne Sumalatha Chairman Sd/- 2 Sri P. Chandra Sekhar University Nominee Sd/- 3 Sri Y. Rajesh Subject Expert Sd/- 4 Sri K. Chandra Sekhar Industrialist/Subject Sd/- Expert 5 Sri K. Mahesh Subject Expert Sd/- 6 Dr.M. Ramesh, HOD, Economics & Principal I/C Principal I/C Sd/- 7 Dr.Rajesh C Jampala Dean Sd/- 8 Sri V Babu Rao Director Sd/- 9 Sri K Sridhar Member Sd/- 10 Smt.R. Deepa Member Sd/- 11 Sri K. Vijay Member Sd/- 12 Sri VVK Dharmendra Member Sd/- 13 Smt.V. Bhanu Nareesha Member Sd/- A G E N D A To evaluate and approve the structure and syllabi of Community College programme “Hotel Management & Catering Technology”, for the batch of students admitted from the year 2019- 2020 and onwards. Resolutions 1. Resolved to follow the structure given here under programme for Community College programme “Hotel Management & Catering Technology” from the batch of students admitted in the academic year 2019-2020 and onwards. (Refer Annexure-I) 2. Resolved to adopt the guidelines circulated by UGC to all colleges for introducing the Community College Programmes. (Refer Annexure-II) 3. Resolved to follow the syllabi of the following courses of I to VI semesters for the batch of students admitted in the academic year 2019-2020 and onwards. (Refer Annexure-III). 38th Academic Council-CC Hotel Management Page 670 COMMUNITY COLLEGE PROGRAMME HOTEL MANAGEMENT & CATERING TECHNOLOGY COURSE STRUCTURE SEMESTER –I Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Communicative English 75 25 4 4 2 IT for Hotel Management 75 25 4 4 3 Value Education 75 25 4 4 Room Division Department (Front 5 75 25 4 Office & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) F&B Service 75 25 4 5 5 F&B Service Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals 25 25 2 2 SEMESTER –II Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Communicative English 75 25 4 4 2 IT for Hotel Management 75 25 4 4 3 Environmental Studies 75 25 4 4 Room Division Department (Front 5 75 25 4 Office & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) F&B Service 75 25 4 5 5 F&B Service Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals 25 25 2 2 SEMESTER –III Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Communicative English 75 25 4 4 2 Leadership Education 75 25 4 4 3 Entrepreneurship 75 25 4 4 Room Division Department(Front Office 5 75 25 4 & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) F&B Service 75 25 4 5 5 F&B Service Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals (Sem III/IV) 25 25 2 2 38th Academic Council-CC Hotel Management Page 671 SEMESTER –IV Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 HRM & Hotel Law 75 25 4 4 2 Nutrition And Food Hygiene 75 25 4 4 3 Basic Accountancy 75 25 4 4 Room Division Department(Front Office 5 75 25 4 & Housekeeping) 4 Room Division Department Practicals 2 25 25 2 (Front Office & Housekeeping) Hotel Engineering 75 25 4 5 5 Hotel Engineering Practicals 25 25 2 2 Food Production 75 25 4 5 6 Food Production Practicals (Sem III/IV) 25 25 2 2 SEMESTER –V Marks Teaching SL.NO. Subject Sem Credits Mid Sem Hours End 1 Tourism Management 75 25 4 4 2 Retail Management 75 25 4 4 3 Management Process 75 25 4 4 Bar Management 75 25 4 5 4 Bar Management Practical 25 25 2 2 F&B Management 75 25 4 5 5 F&B Management Practical 25 25 2 2 Advance culinary Preparation 75 25 4 5 6 Advance culinary Preparation Practical 25 25 2 2 SEMESTER –VI Teaching SL.NO. Subject Marks Credits Hours 1 Specialized Industrial Training 500 20 810 Hrs 2 Project Work – Student area of Interest 100 10 - Marks Break up Attendance 100 Marks Training Certificate 100 Marks Training Log Book Evaluation 100 Marks Training Presentation 100 Marks Viva Voce 100 Marks 38th Academic Council-CC Hotel Management Page 672 COMMUNICATIVE ENGLISH Semester-I Periods per week : 4 Hrs. Course Code : Credits : 4 UNIT-I: COMMUNICATION 1) Fundamentals of Communication 2) Non –Verbal Communication UNIT-II: GRAMMAR 1) Sentence, Phrases & Clauses 2) Tenses(aspect) 3) Articles & Prepositions 4) CONCORD( Subject-Verb-Agreement) UNIT-III: SPEAKING SKILLS-I 1) Basics of Presentations 2) Interview Skills 3) Group Discussion UNIT-IV: WRITING SKILLS-I 1) Letter Writing 2) E-Correspondence UNIT-V: WRITING SKILLS-II 1) Resume & CV 2) Cover letter References: 1. Business Correspondence and Report Writing by R.C. Sharma and Krishna Mohan 2. Communication and Soft Skills-3 by Varinder Kumar and Bodh Raj. 3. Communication and Soft skills-I by P.S.Srinivasan, M.Ganesh kumar,Raghu Sreenivasa Rao, K.Jagadeeswara Rao, Sripathi Chandra Sekhar 4. English In use(A course in communication skills and soft skills-2)Orient Black Swan(Editors N.Usha, V.B.Chitra) 38th Academic Council-CC Hotel Management Page 673 INFORMATION AND COMMUNICATION TECHNOLOGY FOR HOTEL MANAGEMENT Semester-I Periods per week : 4 Hrs. Course Code : Credits : 4 Unit-I: Basics of Computers :Definition of a Computer - Characteristics and Applications of Computers – Block Diagram of a Digital Computer – Classification of Computers based on size and working – Central Processing Unit – I/O Devices. Unit-II: Primary, Auxiliary and Cache Memory – Memory Devices. Software, Hardware, Firmware and People ware – Definition and Types of Operating System – Functions of an Operating System – MS-DOS – MS Windows – Desktop, Computer, Documents, Pictures, Music, Videos, Recycle Bin, Task Bar – Control Pane. Unit-III: MS-Word Features of MS-Word – MS-Word Window Components – Creating, Editing, Formatting and Printing of Documents – Headers and Footers – Insert/Draw Tables, Table Auto format – Page Borders and Shading – Inserting Symbols, Shapes, Word Art, Page Numbers, Equations -Spelling and Grammar – Thesaurus – Mail Merge Unit-IV: MS-PowerPoint Features of PowerPoint – Creating a Blank Presentation - Creating a Presentation using a Template - Inserting and Deleting Slides in a Presentation – Adding Clip Art/Pictures – Inserting Other Objects, Audio, Video - Resizing and Scaling of an Object – Slide Transition – Custom Animation Unit-V: MS-Excel Overview of Excel features – Creating a new worksheet, Selecting cells, Entering and editing Text, Numbers, Formulae, Referencing cells – Inserting Rows/Columns –Changing column widths and row heights, auto format, c hanging font sizes, colors, shading. REFERENCES: 1. Fundamentals of Computers by ReemaThareja, Publishers : Oxford University Press,India 2. Fundamentals of Computers by V.Raja Raman, Publishers : PHI 3. Microsoft Office 2010 Bible by John Walkenbach, Herb Tyson, Michael R.Groh andFaitheWempen, Publishers : Wiley 38th Academic Council-CC Hotel Management Page 674 HUMAN VALUES AND PROFESSIONAL ETHICS Semester-I Periods per week : 4 Hrs. Course Code : Credits : 4 UNIT-I : INTRODUCTION TO VALUE EDUCATION Value Education, Definition, Concept and Need for Value Education, The Content and Process of Value Education, Self -Exploration as a means of Value Education, Happiness and Prosperity as parts of Value Education. UNIT-II : HARMONY IN THE HUMAN BEING Human Being is more than just the Body, Harmony of the Self (‘I’) with the Body, Understanding Myself as Co -existence of the Self and the Body, Understanding Needs of the Self and the Needs of the Body. UNIT-III : HARMONY IN THE FAMILY AND SOCIETY AND HARMONY IN THE NATURE Family as a basic unit of Human Interaction and Values in Relationships,The Basics for respect and today’s Crisis : Affection, Care, Guidance, Reverence, Glory, Gratitude and Love , Comprehensive Human Goal : The Five dimensions of Human Endeavour. UNIT-IV : SOCIAL ETHICS The Basics for Ethical Human conduct ,Defects in Ethical Human Conduct, Holistic Alternative and Universal order, Universal Human Order and Ethical Conduct. UNIT-V : PROFESSIONAL ETHICS Value Based Life and Profession, Professional Ethics and Right Understanding, Competence in Professional Ethics, Issues in Professional Ethics – The Current scenario, Vision for Holistic Technologies, Production System and Management Models. REFERENCE BOOKS : 1. A.N.Tripaty, Human Values, New Age International Publishers, 2003 2. Bajpai.B.L., Indian Ethos and Modern Management, New Royal Book Co., Lucknow, Reprinted, 2004 3. Bertrand Russell, Human Society in Ethics and Politics 4. Corliss Lamont, Philosophy of Humanism 5. Gaur.R.R., Sangal.R, Bagaria.G.P., A Foundation Course in Value Education, Excel Books, 2009 6. Gaur.R.R., Sangal.R, Bagaria.G.P., Teacher’s Manual, Excel Books, 2009 7. I.C.Sharma, Ethical Philosophy of India, Nagin & Co., Julundhar 8. Mort imer.J.Adler, What Man has Made of Man 9. R.Subramanian, Professional Ethics, Oxford University Press 10. Text Book for Intermediate Ethics and Human Values, Board of Intermediate Education & Telugu Academy, Hyderabad 11. William Lilly, Introduction to Ethics, Alli ed Publishers 38th Academic Council-CC Hotel Management Page 675 ROOM DIVISION DEPARTMENT Semester-I Periods per week : 5 Hrs. Course Code : Credits : 4 House Keeping UNIT 1: Introduction: Meaning and definition. Importance of Housekeeping, Responsibility of the Housekeeping department, a career in the Housekeeping department. Housekeeping Department, Organizational framework of the Department (Large/Medium/Small Hotel), Role' of Key Personnel in Housekeeping, Job Descriand Job Specification of staff in the department, Attributes and Qualities of the Housekeeping staff - skills of a good Housekeeper, Interdepartmental Coordination with more emphasis on Front office and the Maintenance department.