Course structure of BSC in Hotel management

Course structure

Ist year

2nd year

3rd year

Code Subject CreditsBHM101 Basic food & beverages production-1 5BHM102 Basic food & beverages service-1 5BHM103 Hotel housekeeping-1 5BHM104 Front office operation 5BHM105 Principles of management 5BHM106 English-1 2BHM107 Indian constitution and ethics 2

Code Subject CreditsBHM201 Hotel housekeeping-11 5BHM202 Accommodation operation-1 5BHM203 Basic food & beverages service-11 5BHM204 Continental food & beverages service-11 5BHM205 fundamentals of tourism &tourism products 5BHM206 Communication English 2BHM207 Environmental studies 2

Code Subject CreditsBHM301 specialized food service 5BHM302 hotel & tourism information management 5BHM303 food micro biology and nutrition 5BHM304 front office management 5BHM305 hotel law 5

Year – 1

BASIC Food & Beverage Productions-1(101)

UNIT 1: Regional cuisine.

UNIT 2: A detailed study on North and South Indian regional cuisine: Goa, Kashmir, Kerala, Andhra

Pradesh, Karnataka, Tamilnadu, Assam, Bengal, Ingredients used.

UNIT 3: Traditional preparation methods.

UNIT 4: Utensils and accompaniments.

UNIT 5: Quantity food production.

UNIT 6: Introduction to Large scale commercial, Cooking: Contract catering.

UNIT 7: Industrial catering, Institutional catering.

UNIT 8: Layout of a large quantity kitchen.

UNIT 9: Staff hierarchy, production workflow

UNIT10: Banquet menus: Planning, indenting, costing, forecasting, recipes, pre‐preparation and

cooking techniques.

UNIT 11: Stores: Principles of storage, Types of stores.

UNIT 12: Layout of Dry and cold room, Staff Hierarchy,

UNIT 13: Guidelines for efficient storage, control procedures, Inventory Procedures, EOQ, Re‐order

levels, Bin Cards, Form and formats, Function of a stores manager

UNIT 14: Cuts of Meat & Meat Cookery: Cuts of beef, pork, lamb, chicken, SPS.

UNIT 15: menus examples, methods of cooking each cut, Cold cuts, ham, bacon, common types of

ham, preparation, menu examples, selection.

UNIT 16: storage points Food Commodities Classification with examples and uses in cookery :

Pressed meats, Smoked Meats, classification of milk and milk, products including cheese.

BASIC FOOD AND BEVERAGE SERVICE- I (102)

Unit- 1 Introduction to catering - Different types of catering establishments. Relationship of cateringindustry with other industries. Staff organization in different types of restaurant, duties & responsibilities

of restaurant staff, classification of restaurants. Types of restaurants, status of a waiter, attributes of awaiter.

Unit- 2

Classification of operating equipments used in restaurants & their uses. Ancillary departments still room,pantry, hot plates. Restaurant service Mis en scene, Mis en place. Table laying- Points to remember whenlaying a table. Uses of a dummy waiter

Unit- 3

Menu- Meaning, types, food & their usual accompaniments, French classical menu. Types of service-Different styles, factors influencing styles of service- advantages & disadvantages.

Unit- 4

Breakfast- Types, cover laying, terms used. Classification of beverages- Preparation of non alcoholicbeverages, examples of non alcoholic beverages.

Unit- 5

Order taking procedures in restaurants. Room service- types, order taking procedures for room service-telephone, door hangers. Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory.Savory- examples types. Ice cream –meaning, categories

Hotel HouseKeeping –I(103)

UNIT-I :- Introduction to housekeeping department, Meaning, Definition & Importance of House keepingDepartment, Role of House keeping in hospitality industry

UNIT- 2 :- Lay out & Organizational Structure :- Layout of House keeping department, OrganizationalStructure of House keeping department ( Small, Medium & large), Interdepartmental relationship(emphasis on Front office & Maintenance), Relevant sub section

UNIT –3 :- Staffing in House keeping Department, Role of key personnel in House keeping department,Job description & Job specification of House keeping staff (Executive Housekeeper, Deputy housekeeper,Floor supervisor ,Public area supervisor ,Night supervisor ,Room attendant ,House man, Head gardener)

UNIT-4 :- Planning work of house keeping department, Identifying Housekeeping department , Briefing& Debriefing, Control desk (importance ,role , coordination), Role of Control Desk during emergency,Duty Rota & work schedule, Files with format used in House keeping department

UNIT-5 :- Hotel Guest Room :- Types of room-definition, Standard layout (single ,double ,twin ,suit ),Difference between Smoking & Non Smoking room’s, Barrier free room’s , Furniture / Fixture / Fitting /Soft Furnishing /Accessories / Guest Supplies /Amenities in a guest room, Layout corridor& floor Pantry

UNIT – 6 :- Cleaning Science, Characteristics of good cleaning agent, Application of cleaning agent,Types of cleaning agent, Cleaning products , Cleaning equipments, Classification and types of equipmentwith Diagram’s ( Mops , dusters , pushers, mechanical squeeze, vacuum cleaner ,shampooing machine )with their care and uses.

Front Office Operation(104)UNIT 1: The hospitality industry: History and development of Hotel Industry

UNIT 2: Types of hotels staffing.

UNIT 3:scheduling, work shifts

UNIT 4: Job specifications & defining the term hotel Classifying hotels, levels of service.

UNIT 5: Front Office organization: Front office operations ‐ Organisation chart, job descriptions of

Front; office personnel.

UNIT 6: Front Office Operation: The guest cycle’ Front office systems .Front office forms.

UNIT 7:The front desk: Front office equipments, telecommunication, Property management systems.

UNIT 8: The Accommodation Product Need for hotel product brochures.

UNIT 9: Tariff cards, Types of guest rooms and suites

UNIT 10: Executive floors or club floor concept.

UNIT 11: Types of room rates

UNIT 12: Basis for charging room rates.

UNIT 13: Meal plans ‐ Types, needs and use of such plans.

UNIT 14: Type of guests: FIT,

UNIT 15: Business travellers,

UNIT 16: GIT, Special Interest Tours, Domestic, foreign

PRINCIPLES OF MANAGEMENT (105)

UNIT I- Management: Importance – Definition – Nature and Scope of Management Process –Role and Functions of a Manager – Levels of Management – Development of ScientificManagement and other Schools of thought and approaches.

UNIT II-Planning: Nature – Importance – Forms – Types – Steps in Planning – Objectives –Policies – Procedures and Methods – Natures and Types of Policies – Decision –making –Process of Decision – making – Types of Decision.

UNIT III-Organisation: Types of Organisations – Organisation Structure – Span of Control andCommittees – Departmentalisation – Informal Organisation.

UNIT IV-Authority – Delegation – Decentralisation – Difference between Authority and Power

– Responsibility – Recruitment – Sources, Selection, Training – Direction – Nature and Purpose.

UNIT V-Co-ordination – Need, Type and Techniques and requisites for excellent Co-ordination– Controlling – Meaning and Importance – Control Process.

English-1(106)

UNIT 1: Grammar, Voice, Narration, Tenses, Correction of sentences, Singular, Pleural,Genders, Do as directed involving ‘neither, nor’ ‘no sooner than’, transformation of sentences.

UNIT 2: Essay writing (upto 500 words.),Topics to be given from current events, social issues,Topics related to the hotel industry.

UNIT 3: Comprehension of an unseen passage.

UNIT 4: Paragraph writing,Expansion of a given idea, Expansion upto 250 words.

UNIT 5: Rapid reading,News paper Reading, Magazine Reading,Hotel Journal Reading.

INDIAN CONSTITUTION, HUMAN RIGHTS AND ENVIRONMENTALSTUDIES

BLOCK 1

UNIT -1: Meaning of the term Constitution, its importance, the development of the Indian

Constitution.

Objectives

Introduction

Meaning Of the term constitution

Importance of the Constitution

Development of the Constitution

Let us Sum Up

Key Words

Some Useful Books

Answers to Check Your Progress Exercises

UNIT - 2: Reorganisation of States and National Integration

Objectives

Introduction

Demand for Re-organization of States

The States Reorganization Commission

Arguments in Favourand against linguistic States

National Integration

Meaning

Problems

Solutions

Let us Sum Up

Key Words

Some Useful Books

Answer to Check Your Progress Exercises

UNIT - 3: Framing of the Indian Constitution and Preamble

Objectives

Introduction

Background

Composition of the Constituent Assembly

Election to the Constituent Assembly

Status of the Assembly

Committees of the Assembly

Making of the Constitution

Criticism of the Congress Party’s role in making the constitution

Appericiation of the Congress Party’s role

Preamble

Ideals of the Preamble

Significance of the Preamble

Let us Sum Up

Key words

Some Useful Books

Answers to Check Your Progress Exercises

UNIT - 4: Salient features of Indian Constitution, Procedures of amending the Constitution and its

limitations.

Objectives

Introduction

Sources of the Constitution

Salient Features

Written Constitution

Flexible Document

Sovereign Democratic Republic

A Welfrare State

Federal System

Parliamentary System

Fundamental Rights

Directive Principles

Fundamental Duties

Independent Judiciary

Single Citizenship

Universal Adult Franchise

Secular State

Emergency Provisions

Federal Features

Unitary Features

Procedures of amending the Constitution and its limitations

By Simple Majority

By Special Majority

By Special Majority with the Actification of the States

Let us Sum Up

Key Words

Some Useful Books

Answers to Check Your Progress Exercises

UNIT - 5: Fundamental Rights and Duties, Special Privileges for SC/STs, Backward classes,

Women, Children and religious and linguistic minorities

Objectives

Introduction

Historical Perspective

Meaning of Fundamental Rights

Nature of Fundamental Rights

Fundamental Rights

Right to Equity

Right to Freedom

Right against Exploitation

Right to Religion

Cultural and Educational Rights

Right to Constitutional Remedies

Fundamental Duties

Special Privileges for S.C/S.T’sBackward Classes,Women,Children and

Religious and linguistic Minorities

Evaluation

Let us Sum Up

Key Words

Some Useful Books

Answers to Check Your progress Exercises

UNIT – 6: Directive Principles of State Policy, Values and Limitations, Differences between

Fundamental Rights and Directive Principles of State Policy

Objectives

Introduction

Historical Background

Nature

Classification of Directives

Directives,Aiming at the establishment Directives relating to economic matters and gandhian Principles Other Directives

Sanctions to the Directives

Values and Limitations

Differences between Fundamental Rights and Directive Principles of StatePolicy.

Implementation Changing Scope of the Directive Principles of State policy. Let us Sum Up Key Words Some Useful Books Answers to Check Your Progress Exercises.

BLOCK 2

UNIT – 7: Union Parliament – Lok Sabha and Rajya Sabha

Objectives

Introduction

Rajya Sabha

Composition of Rajyasabha

Qualification and Disqualifications

Term of Rajya Sabha

Powers and Functions of the Rajya Sabha

Legislative Powers

Executive Powers

Powers equal with Lok Sabha

Special Powers

Lok Sabha

Composition

Term

Qualification

Powers and Functions

Legislative Powers

Financial Powers

Executive Powers

Miscellaneous Powers

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 8: President, Prime Minister and Council of Ministers

Objectives

Introduction

Qualification,Election and term of office of the President

Powers and Functions

Prime Minister

Appointment

Power and Functions

Council of Ministers

Features of Council Minister

Functions of Council of Ministers

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 9: Supreme Court and High Court

Objectives

Introduction

Composition of Supreme Court

Powers and Functions of Supreme Court

Original Jurisdiction

Appellate Jurisdiction

Appeal by special leave

Advisory jurisdiction

Composition of High Court

Powers and Functions of High Court

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 10: State Government – Legislature, Governor, Chief Minister and Council of Ministers

Objectives

Introduction

Composition of the Legislature

Powers and Functions of Legislature

Governor – Appointment

Powers and Functions

The Council of Ministers and the Chief Minister

Composition of Council of Minister

Powers and Functions of the Council of ministers

The Chief Minister

Appointment

Powers and Functions

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 11: Indian Federalism and Political Parties

Objectives

Introduction

Nature of Indian Federal System

Indian Federal system – Constitutional determinants

Unitary trends in Indian Federation – A Strong Central Government

Meaning and Nature of Political parties

National Political Parties

Regional Political Parties

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 12: Centre State Relations – Legislative, Administrative and Financial, Adult Franchise

and Election Commission

Objectives

Introduction

Legislative Relations between the union and the states

Administrative Relations between the union and the states

Financial Relations between the union and the states

Adult Franchise

Merits

Demerits

Election Commission

Compositions

Powers and Functions

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

BLOCK – 3

UNIT – 13: Explains Meaning and Importance of human rights. Together it also deals with Universal

declaration of Human Rights.

Objectives

Introduction

Meaning and Importance of Human Rights

Universal Declaration of Human Rights

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 14: Development of human rights and fundamental rights. It also explains International Law

and Position of India in the International Field.

Objectives

Introduction

Development of Human Rights

Fundamental Rights

International Law and Position of India

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 15: Social and gender discrimination, torcher and genocides and about two human rights

covenants.

Objectives

Introduction

Social and gender discrimination in brief

Torture as a Covenant

Genocide as a convent

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 16: European charter of Human Rights – Amnesty international.

Objectives

Introduction

Amnesty International

Let us sum up

Key words

Some useful books

Answer to check your progress Exercises

UNIT - 17: People’s Union for Civil Liberty (PUCL) – People’s Union for Democratic Rights (PUDR).

Objectives

Introduction

PUCL and PUDR Today

Organizational Structure of PUCL and PUDR

Issues and Concerns

Let us sum up

Key words

Some useful Books

Answer ro check your Progrress exercises.

UNIT – 18: Human Rights Commission – Minorities Commission and remedies against violations of

human rights.

Objectives

Introduction

Human Rights Commission : an overview

Minorities Commission : an overview

Remedies against violation of Human Rights

Let us sum up

Key Words

Some Useful books

Answers to check your Progress Exercises

BLOCK 4

UNIT – 19: Meaning, Scope and Importance of Environmental studies – Components, physical or

natural and cultural or man made

Objectives

Introduction

Meaning

Scope and Importance

Components of environment

Physical Components

Cultural Components

Let us sum up

Key Words

Some useful books

Answers to check your progress exercises.

UNIT – 20: Concept of Ecology – Structure and functions of Eco system

Objectives

Introduction

Concept of Ecology

Structure of Ecosystem

Functions of Ecosystem

Let us sum up

Key Words

Some Useful Books

Answers to Check your Progress Exercise

UNIT – 21: Biotic and abiotic factors- Environmental interactions

Objectives

Introduction

Biotic Factors

Abiotic factors

Environmental Interactions

Let us Sum up

Key Words

Some Useful Books

Answers to check your Progress Exercises

UNIT – 22: Biological Resources – Plants, animals and micro-organism

Objectives

Introduction

Biological Resources

Plants

Animals

Micro Organisms

Let us sum up

Key words

Some Useful books

Answers to check your Progress Exercises

UNIT – 23: Social issues – Human population and environment

Objectives

Introduction

Social Issues

Human Population and environment

Let us sum up

Key Words

Some Useful books

Answers to check your Progress Exercises

UNIT – 24: Environmental Pollution – air, water, soil sound –conservation and preservation of

environment.

Objectives

Introduction

Environmental Pollution – Definition and Meaning

Types of Pollution

Conservation and Preservation of Environment

Let us sum up

Key Words

Some Useful books

Answers to check your Progress Exercises

YEAR-2

Hotel HouseKeeping – II(201)

UNIT 1 :- Housekeeping Supervision,Importance of Inspection,Checklist for Inspection, Typical Areasusually neglected where special attention is required, Self Supervision Techniques for Cleaning Staff,Degree of Discretion / Delegation to Cleaning Staff

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

UNIT-3 :- Cleaning Procedure & frequency schedules,GUEST ROOM,Prepare to clean,Clean the guestroom (bed making),Replenishment of Supplies & linen,Inspection,Deep cleaning,Second service,Turndown service,PUBLIC AREA,Lobby, Lounge, Corridors, Pool area, Elevators, Health club, F&B outlet,Office,Areas, V.I.P Handling

UNIT- 4 :- Special Cleaning Programme,Daily, Weekly, Fortnightly and Monthly Cleaning,Routinecleaning, spring cleaning, deep Cleaning.

UNIT-5 :- Floor Operations,Rules on the Guest Floor,Key Handling Procedure - types of keys( grandmaster, floor master, sub master or section or pass key, emergency key, room keys, offices and storekeys),computerized key cards, key control register- issuing, return, changing of lock, key,belts, unusual

occurrences,Cleaning of Different Types of Floor Surfaces,Special Services - baby sitting, second service,freshen up service, valet service

UNIT-6 :- Care and Cleaning of Metals,Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromiumpewter, Stainless Steel,Types of tarnish, cleaning agents and methods used.

ACCOMMODATION OPERATION- I(202)

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

FLOWER ARRANGEMENT-Flower arrangement in Hotels,Equipment and material required forflower arrangement,Conditioning of plant material,Styles of flower arrangements,Principles of design asapplied to flower arrangement.

INDOOR PLANTS- Selection and care

ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT-Reporting Staffplacement ,Room Occupancy Report,Guest Room Inspection,Entering Checklists, Floor Register, WorkOrders, Log Sheet,Lost and Found Register and Enquiry File,Maid’s Report and Housekeeper’s Report,Handover Records,Guest’s Special Requests Register,Record of Special Cleaning,Call Register,VIP Lists

INTER DEPARTMENTAL RELATIONSHIP- With Front Office,With Maintenance,With Security,With Stores,With Accounts,With Personnel,Use of Computers in House Keeping department

BASIC FOOD & BEVERAGE SERVICE-II(203)

Unit- 1

Floors/room service – meaning, full room service & partial room service,BF service in rooms,tray and trolley set up,Lounge service- meaning, organization of lounge service, after noon teaservice,Menu for high tea & after noon tea - cover laying for the above. Order of service,reception tea,service - meaning & procedures.

Unit- 2

Checking system control & billing- introduction, types,Checking for wines &other drinks,methods of bill settlement,Tobacco-important, tobacco, quality of cigars & cigarettes served inhotels,Strength & size of cigars, service methods.

Unit- 3

Alcoholic beverages - meaning, classification,Beer- manufacturing processes, types, size of beercontainers, beer mixed drinks,Spirit strength & spirit strength calculation methods, Spiritproduction method,Whisky: production of malt and grain whisky, styles of whisky,Brandy-types, production & styles of cognac, Armagnac,Rum, gin, vodka - production & styles,Tequila&other spirits: production & styles,Vermouth: meaning, types, production & styles,Cidar &Perry: Production & styles,Aperitifs & digestives-meaning of calvados, apple jack, PoireWilliam, kirsch, silvovits,frambooise, marc.

Unit- 4

Liquers: Meaning, colour, flavour & country of origin,Wines - classification, based on colour,content and taste,Name of grape varieties used in wine production,Wine production: table wineproduction (red ,white, rose),Sparkling wine production,Aromatised & herbal wines - meaning,production,Factors influencing the quality of wine,Wines of France - classification, importantcommunes & their wines,Champagnes: Production methods, styles, bottle size terms,Wines ofGermany - classification of German wines- wine producing regions, famous wines of Germany.

Unit- 5

Wines of Italy - classification of Italy wines - wine producing regions, famous wines ofItaly.Wines of South Africa, Wines of California, Wines of Australia, Wines of Portugal &Spain- regions & famous wines.Wine production in India, and famous wines, production &styles of port, sherry, marsala, madiera, wine and food - wine served with courses, suggestion forwine and food combination examples of wine served with: Shell fish, soups, pastas, fish, redmeat, white, sweets, cheese & desserts, cocktails: Meanings, types, points to be observed whilemaking cocktails. Recipes for whisky, rum, gin, vodka, tequila, brandy, champagne basedcocktails, mocktails: meaning & recipes,Spirit coffee - meaning, preparation methods &examples,Beverage list - meaning & importance, method &order of listing and pricing ofbeverages. Bar designing: space requirements, bar counters, seating areas, bar stools, lightingand interiors in

bar, dispense bar: meaning, glass ware, equipments used, garnishes &kitchen supplies. Stocktaking of alcoholic beverages, bar control.

CONTINENTAL FOOD AND BEVERAGES PRODUCTION(204)

(BALANCE THIS SYLLABUS)

FUNDAMENTAL OF TOURISM AND TOURISM PRODUCTS(205)Unit – I Introduction: What is Tourism? Definitions and Concepts, tourist destination,

services and industry, definition and historical development, Past to 2nd world war,recent and current 1945–2002, Future from 2002 onwards. General Tourism Trends.Types of Tourists, Visitor, Traveller, and Excursionist–Definition and differentiation.Tourism, recreation and leisure, their inter–relationships.

Unit – II Tourism Products & Attraction: Nature, Characteristics and Components ofTourism Industry. Why it is different from other types of consumer product?Elements and characteristics of tourism products. Tourism product productionsystem, Tourism Product Life Cycle, typology of tourism products.

Unit –III Types and Forms of Tourism: Inter–regional and intra–regional tourism, inboundand outbound tourism, domestic, international tourism. Forms of Tourism: religious,historical, social, adventure, health, business, conferences, conventions, incentives,

sports and adventure, senior tourism, special interest tourism like culture or natureoriented, ethnic or ‘roots’ tourism and VFR.

Unit – IV Tourist Transportation: Air transportation: The airline industry present policies,practices. Functioning of Indian carriers. Air Corporation Act, Air charters.

Surface Transport: Rent-a-car Scheme and Coach-Bus Tour, Fare Calculation.Transport & Insurance documents, All-India Permits

Rail Transport: Major Railway Systems of World, (Euro Rail and Amtrak) Generalinformation about Indian Railways, Types of rail tours in India:, Place-on-Wheels andRoyal Orient, Deccan Odessy, Toy Trains. Indrail Pass.

Water Transport: Historical past, cruise ships, ferries, hovercrafts, river and canalboats, Fly-cruise.

Unit – V A study of International Tourism Organisations: Origin, location and functions ofWTO, IATA, PATA, ASTA, UFTAA, and ICAO.

COMMUNICATIVE ENGLISH(206)

UNIT 1: Language and communication: Need, purpose, nature.

UNIT 2: Models Process of communication and various factors of communication Barriers to

communication and overcoming these barriers Non‐verbal communication.

UNIT 3: Signs, symbols and body language.

UNIT 4: Language as a sign system,eye‐contact.

UNIT 5: Facial expressions and posture.

UNIT 6: Communication in Hospitality organisation and its effects on performance.

UNIT 7: Remedial English: Common errors and their correction in English usage with emphasison

concord.

UNIT 8: Tense sequence.

UNIT 9: Use of prepositions.

UNIT 10: Phrasal verbs.

UNIT 11: Reference and dictionary skills.

UNIT 12: Linkers and cohesive device.

UNIT 13: Expressing the same idea/thought unit in different ways

UNIT 14: Skills of written English: Note making and developing notes into drafts ‐ rewriting ofdrafts.

UNIT 15: The use of cohesive Devices, Correspondence : letters to editor and write upsconcerning

event management (publicity materials, handouts, posters and information, flow charts).UNIT16: Writing bio‐data, applications, complaint ,Precis writing, Writing reports (factual record of

incident / data), log book writing

UNIT 17: Oral skills (listening and speaking) for effective communication: Note taking.

UNIT 18: Preparing summaries and abstracts for oral presentation.

UNIT 19: Restaurant and Hotel English, polite and effective enquiries and responses

UNIT 20: Addressing a group: Essential qualities of a good speaker and listener audienceanalysis.

UNIT 21: Defining purpose of a speech, organizing the ideas and delivering the speech.

UNIT 22: Pronunciations.

UNIT 23: Stress, accent, common phonetic difficulties.

UNIT 24: Use of telephone.

Environmental studies (207)

Already given

YEAR-3

Specialized Food service(301)

( Balance this syllabus)

HOTEL & TOURISM INFORMATION MANAGEMENT(302)

Hotel Management:

Unit – I Origin and Expansion: Conversion of Tavern; Inns, Chalets and places into hotels,creation of private, Public and multinational hotel chains in India. Regional,National and International Hotel Associations and their operation.

Unit – II Departments of hotel: Front Office, House Keeping, Food and Beverage, Personneland Accounts. Role and functions of different departments.

Unit – III Requirements and Procedure for Constructing Classified Hotel: Prescribedapplication form for approval of Hotel Projects. Regulatory conditions and Guidelines for approval of Hotel Projects. Star categorisation, sources of Finance,Incentives and subsidy extended to Hotels in Tourist areas, and Tourist Backwardareas. Hotel Related technical words.

Resort Management:

Unit – IV Resort Concept: Characteristics of Resort Management as opposed to HotelManagement, Historical Perspective, Indian Scenario.

Unit – V Resort Planning: Preliminary Consideration in Resort Planning and Developmentand Phases of Resort Planning and Development. Trends and factors in DevelopedTourist Markets leading to growth of Resort Concept. Factors affecting rate. BasicElements of a Resort Complex: Loading facilities, landscaping, Dinning and drinking

facilities, Family Oriented Services, shops and services, Entertainment; Use ofCommunity Resources.

Unit – VI Resort Management: Resort Management and Sales Promotion: Research andAnalysis: The environment, current market, properly analysis, Market segmentationand potential guest markets, Tools of marketing, Advertising, Promotion andPublicity.

FOOD MICRO BIOLOGY AND NUTRITION(303)UNITS :-

• Introduction to Microbiology.

• Classification of Microbes (fungi, bacteria, yeast, mold)

• Effect of Heating- growth curve of microbial cells, thermal death time-pasteurization,sterilization

and disaffection and heat resistance

• Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas,

yogurt, pickles.

• Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation and

spoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation.

• Contamination of cereal and cereal products

• Preservation of vegetables and fruits

• Food spoilage- meat, fish, egg, milk, milk products

• Kinds of food products and canned food.

• Food, nutrition, nutrients.

• Food groups

• Food production and consumption trends of India

• Food constituents and carbohydrates, proteins, fat, vitamin and minerals. Sources and

Requirements

• Post harvest technology: Perishable and Semi-Perishable Food Products.

• Food adulteration.

• Food laws

FRONT OFFICE MANAGEMENT(304)PLANNING & EVALUATING FRONT OFFICE OPERATIONS-Forecasting techniques,Forecasting Room availability,Useful forecasting data,% of walking,% ofoverstaying,% of under stay,Forecast formula,Sample forecast forms

BUDGETING-Making of front office budget B. Factors affecting budget planning,Capital,operation budget for front office,Refining budgets,Forecasting room revenue

COMPUTER APPLICATION IN FRONT OFFICE OPERATION-Fidelio / IDS / Shawman,Amadeus

FRENCH-Conversation with guests, Providing information to guest about the hotel, city, sightseeing, car,rentals, historical places, banks, airlines, travel agents, shopping centers and worshipplaces etc,Departure (Cashier, Bills Section and Bell Desk)

YIELD MANAGEMENT-Concept and importance,Applicability to rooms division,Capacity,management,Discount allocation,Duration control,Measurement yield,Potential high and low,demand tactics,Yield management software,Yield management team

HOTEL LAW(305)

Unit-1

Introduction to law,Registration & approval of hotel & restaurants,Bar licenses

Unit-2

Catering establishment act 1958- Registration of catering establishment- Interval for rest-,Payments ofwages- Notice of Discharge on dismissal- Renewal of Registration Certificates-,National and FestivalHolidays- Displays- Maintenance of Registers, records- uniforms.

Unit- 3

Fixing up Fair rents- lien of Innkeeper, features of Tamilnadu Tax on Luxury Act 1981,Insurance Act-General Insurance, Fire Insurance

Unit- 4

Prevention of food Adulteration Act- Definition- Powers and Duties of food and Inspectors,FoodStandards- MPO, FPO, ISI, AGMARK

Unit- 5

Labour Laws,Employees Provident Fund Act,nutrition and its effect on health,Out come :-The studentwill understand the correlation between food microbiology, its importance and nutrition.

UNITS :-

Introduction to Microbiology,Classification of Microbes (fungi, bacteria, yeast, mold),Effect of Heatinggrowth curve of microbial cells, thermal death time-pasteurization, sterilization and disaffection and heatresistance,Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas,yogurt, pickles,Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation andspoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation,Contamination of cereal and cereal products,Preservation of vegetables and fruits,Food spoilage- meat,fish, egg, milk, milk products,Kinds of food products and canned food,Food, nutrition, nutrients,Foodgroups,Food production and consumption trends of India,Food constituents and carbohydrates, proteins,fat, vitamin and minerals. Sources and Requirements,Post harvest technology: Perishable and Semi-Perishable Food Products,Food adulteration,Food laws