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Nr.(i,,r.l/.ll/9363/2001(i) Darcd. Ctali;ul [J,iversiry. p.o. l9_7_2005.
-------'.--..--
l{cilcl: l' Minutes_of tttr:cting of Boaxi of'Stuc{ics irr l{otel Managrrnrent anl Catering
Science hcld orr 10-3-2'004 and 27_9-20Ct4.
2. Itern No. III (C) of the minutes o1'nreeting of Facult,v of Science
held onlg-5-200-5.
3. Itenr No. IIA ( l5), of the nrinutes of rrieetirig of Acarlcmic; Council
hdcl ori
I
8-6-2005.
I
i)
oiti;iLB
I . T'he rndeting
of Bcar.l oi Studies in I lotel l\,{anagenrent ancl Catering Science held on I 03-2004, resoivccllto mcctilV thc Syliabus of Ll.Sc. Ilotel Iianagement and Catering
Science. Thc
folIowi ng are iheinrodificatior:s.
a)
b)
c)
I)
g)
lr,
i)
it
l',t
ii
ritl
pters 5
till
11.
i
9.
IrcoC l'i'o,Juctiou
s
e)
4.
I inclurics iopir:s till No. Parl z\, B. i-.. ilcrrr
Lct
d)
el I till
tudeil
t-q
&
I)a"risset;r:
I&
il
SL,i;rcsl.('r
ii ij;chrrie's tr)l)ics froln 10 to l4 in..iiviciLrsl
nra,:t ica I s.
lit;od & Bcvcrage Sei'viic'l'heor.v.t l'racticirl I Scrncster I iuclur]cs lopics upt. Cirapter V.
i;ot;rl & [itt,,,ct':tger Scirice T'lreoro ,ritl Pr.;r<'ti*rl II li,:rrrcslcr 2 includ., Cl-,opt..,. VI io XAt:cr;1i.1;11,,,i;tiiott r-ji'i(',.'rt'-'1 i J'-,k:irl.':,l.il I ii;._lur!,-': (-'ll;i;,1r.i.[,:,;l A & B.
Acr:6rtttrrorlution ()irr:rrlir)ntr Ii i''.;r.rll(:siltr -lr iiri: jrril.::, l)rrii ('.
Ijt'oirt ()lFlt: lhc<,1'1 .-,-';11g;;lr-:i I iirclrxli.i;1,;rir ,'\ ,t, i,;rrr !l (tt,pi<. l&2)
l:r'rIrl()[lire'llti]1!i\li,-.rrl(,r;(r,l i rrriir,,i,,....i,,tflli.l1l1ririr..iirrttil[,ltrl(..
lU,trl l't',rrltlt'li0lt ,\: i'rtliilrir,ti,' 5,,;irl.,l;,,i' i riii lrirlr.lr ,,,riiiit !t,tlirrtr l'vlcnu ('lalnjl n-u,,l r!.
l'.rit,i;ri,rl.;r,t !,,:l,il:t)
!'i:,irl !!,ilrlir, li,r;; ,'1 l,,lii.i:tt.rir ririlir. ir I i ,,,:i li,- 1 ,,, l,illi,lr,,r. i!r,rt1 l.:itilc.r ,Iit.:tit.] ilii
,.11'1;1t'1r';lritllrrll 1rf { ii,l:,1, ifit,ti, lrli)ii,. ;!i,
lrt*11 ,"irill' i,'ii! , t, !r,,', lii'.,'.
i.r!" j,', r,rr.i: 1,, i'l,ii.',:iji;llii,rili,,,it,.i ,l illqlttri,;l:i,;rit
lr
lti,\i,1ril,,;i,ir;r,rl i',ri,r1r,l, ;',--11,
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l)) llolr'l iiril:itirr.r'iril: r,(_.!!r(..rlc! I
:;cliii i j'.ir,--. I i-o 0 :;i;1, til-lg ivitii
(l) I ltrici i ii tr' :icaltcrjl.ci' .; iirilllr.ir;:;
r1, ,ir,'1,!r.t i iirl lrr lr.,; ttrl I1.
i
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l",iu,-{ I Iti !i ii!]rl ];L,t'ilC:ltr:r 4 iii,-tiiiLli,
1i til.:lrr,.je,, i,t,t
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). ilre Iiotrrj oi' l]rit;ie; :it ils ilr;.;lllr:i' rui:cliuli jrr:jrl ()it 2]-c1.2{;04, dccid,:.i r:r ;l
l,ltli,ii'on:rri,niai S[,;clies irc ii-rcoi.r,;oraicii in tirc :,,,,i i5;l:ur.ril.ij sci::csitcr. u{- the c]oLrrsc. fiu::,ir::. ]
(llrrr:,":) !ioui; pcr rvcek is elkttterj iii.rhc corirse. ll (tr.t:o)
hr)ul-s rvill bc rcduceci lionr Ciiiiryri.,
lit'ct;ch II rrrrtl I (orrcr) holtt'Iicutr }ror;ti & Iicvei.agc: Ser,-,ice irriiclical il. 'i'ire recluction of zl hi:.-i1,,
iir-rirt (.trliriary [-reilcir Ii ancl i:<;od and l-]cveraL.lc lrcrr:ice i)iaclic:al II u,ill hrr- lirndlccl
by rcriuci,r;q
lire Syllabi ot'ihe above liletttionecl sulrjects an,l translbrring such potions te seurestcr one
il) ,ri
'i!tc rc:lpecti-ie su[r.!:cts
imd ity ilducitit, l;:c i]it, jli:litt, ol-iltcse srrl^,iccti.
\r
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ta
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3.'l-he intenra] assessnrent of 20 lnarks will constitute f ieldwork ,,ld ."pYi each having l0
nrarks frorn the year 2005 admission olrwaffs. 'l'he scheme of examination ol'tlre
course is
charrged lrom 7 5125 to 80/20 pattern.
4. The following
Three
Sections
Section A
I
I
s
-
ai g and C.
: objective/Multiple
Section
B
:
Section
c
:
, i
are the new question paper pattern.
choice questions (Ten questions out of fifteen to be
answered) \rv^
(10 x rI tw)_ I0
tr., ItalKS
marks
Short answer questions (five out of eight questions to be answered)
5x 5
:25 marks
Essay type questions (3 out of 5 questions to be answered)
3 x l5 :45
: l0):
\
_
-__
l--v!!v"
Marks
Total of alltypes of questions is g0 marks.
5' The lraculty of science at its meeting held on I8-5-2005, vide item
No.lll (c), approvecl
the minutes of $oard-of Studi.r.
{
6' 'fhe lneeting of Academic Council ireld on 18-6-2005,vide item No.llA (15),
approved
the minutes of Board of Studies as approved b;z the
Faculty of Science and also the minutes of
Faculty of Scierice.
7' Sanction has"therefore been accorclecl lbr irnplemerrtirrg the recommendation
of,Board
Studies mentioned in Para 1,2,3,4 rvith effect
lrorrr 2tj05 actrnissirn onwards.
8. Orders are is.sucr-! acco,rdinglr,.
.t.
Reviscd scheme ancl Syllabus is appcrnrlcrl.
sd/l)cput.y ltcgistrar (G&A l)
l,'rrr' TtBGISTRAR
It,
llrr'l'rirrr:iprrl ol'tlrr,'(oltcguol'lt.rirrp11,1, ilo1,.i \,1;11i;1ur:rllr,,trl
&(,rtlcrirrgScicnce.
('opt, lo;
('nlrlr,rrilt.r.rti'lirurtritr,rllrrtts,/ljttir,.,r.rirr
lrrlirnltltiirt,l(,r,lrlt(,ti/
A lt tll.Sr', ),/lil7l ll , I ( '
Krr\( iA IU I \().1(rJ\( )r \doc
N OFFICER
,
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APPZN>,T__
B.Sc.Caterinq Science & Hotel Management
Syllabus & Scheme of Framination
UniverciLy of Calicut
Sem
.-.;,-F
S.No.
Instruclion University Exam
Sessi(Jnal
llrs/weok Duration Max.marks
Marks
I
rst
4
3
BO
20
2
4
3
3
3
3
40
40
l0
3
40
10
3
40
10
)
40
lrJ
4
3
5
3
6
3
7
B
9
l0
Accommodation Operations Theory I
Acconrmodation Operations Practical I
Front Offlce Theory I
Front Oiflce Practical I
3
2
3
J
2
I (.)
5(r( t,l
lt
280
I
I
3
7
l
4
5
6
7
B
9
l0
1l
7(l
3
I li,
3
l0
4
20
3
It)
3
20
3
l0
3
20
3
l0
3
20
20
3
30
3
680
40
170
3
3
3
40
10
3
3
3
3
40
40
l0
80
40
10
40
10
I
l
2
3
4
6
Application of Computer practical
Hotel Accounung I
Hotel Engineering Theory I
Hotel Engineerlng practical I
Hotel [aw
.,
7
B
9
10
I
3
3
3
3
1
3
7
B
9
Hotel Law II
Princlples of Manaqement
10
11
Ffth
Fin:nrlrl
jl
Sixth
1
2
3
II
3
3
3
4
3
3
3
3
BO
3
irJ
320
40
80
40
2
Application of Computer practical
Hotel AccounUng II
Hotel Engineering Theory II
Hotel Engineering practical II
Food & Beverage Management
Human Resources Management
Marketing & Sales
Facillg Planning
Managerial Ecorromics & Tourism
Management Information System
Research Methodoloov
.re ,u, L^yvJur s I I q[ [r rv tzzweeKs/ Keporu &
ect Repclrt
ief Study (Knowledge of Hospitality Operati<.rrrs)
10
20
10
3
3
40
10
3
BO
20
80
40
80
40
40
20
10
3
3
3
3
2
3
2
3
3
3
10
20
10
640
160
4
3
80
4
3
BO
4
3
3
3
80
80
80
80
80
80
20
20
20
20
20
20
20
u0
160
150
150
50
50
4
3
4
3
4
3
3
3
30
3
20
20
BO
Lj]o-
380
2940
700
--l-
20
2
30
Mrnr^^-
20
2
2
30
5
6
10
2
I
11
i_l
10
3
5
frourtr
10
l
l_
, ti.!i'
r*!4{i*tb
4F t'NPtx
,re
CUI.ITIAI(Y I:ITEIICIII &
Stl.l
['"e
,r_{O
II
1 8r 2
I ,r l;
i-*o
'"''{l '.rnl.
k
l.iullrt'ili u,r'rl
i'-
UI
rrr.rrcrial (2) Audlr.:
iuil ::r:il Jrl r:rel<.iSC lrrl----
J
*-\O
rll
:lltlf irrJoiluc(rr:n
rr'.1
Prc-!c:it,
tJ
a;l
I
oducing iiriclircr F;.ys.n G.ee:r1js
lrouJ
to grir{ri an<l tepl'1
t:
a r:re.:iin1
[.cctrrr
r r',itlr irrt(ld rrr;rtcr i.rl (2) Aucjio
(j) Fi:ture tJlk (.1)
1>r
itt::,, l, "ll r irrilr rrlrrol pr.;r- ic.:l
(l ) Lectur c r,,rtlr printcc nratcrial ,.2) Audio
t
03
-\,
)
(I
(a-<sr'.tcs \,,i(ll rcl'i,,attt c)ioi(iscs
]
licic :!oyirrg l;i :lass (4) Hor,,e work dialogue yrtitri.!l - a co vcrrtion bet'.yeen a
cassettes (3)
D
receptionist and
"il
)4
(l)
ln the res'.auran!
,._.O
a
_
lest:
I'i;ture r',iijr Sr.,rble prin,:d nraterial (.2) Audio
cJssctte (3) Class ,,ork rryill includc v,litien
cjses (1,, lt ' e play rvith suitable
F-xer
''rQ
05
flante of a) professicns b) ccun'.ries
nrtionalities () frui[s er
lntroduction
i,Lr
tuations -.__
t (l)
tlc"-re
r'.oi
iJa ;:gnnrerrt rnake a lrst
oF
.tlle
',,cilcLrLlci rr(i:rics uf tlre [r;ilo, ng. (2) Cia:s yJ(;tk use Lltcrrt in
tlle nurnber aliJ qeo:1er cl
i.crrtr'n('r'.1
(.)) Ltct,-
I
v;i[Jr
r',,i
ittcn exercises
nouns and adjectives
,oO
%.rtl Z.
06
l,lunrericai frcm
I to lCrJ
(l-\ Lcsture (2) Pract:cal vrcruld
.t,
^.q0
lnclurJe r-eciling tlre
lrua:eri;:l to a cornmon tune and a ganre
rviUt
nutrtL.crs
07
(l)
The Unre <iI ti:e rJa/
Lec..ur
e (2) Orally rrralunr; tlle studcnLs rcad tlrc
Unre in Irenclr
'1e
JB
\o
(l)
llcrntrers of ttrc l.:nri[7
Lerture (2) Roic playlrrg (3) llorrrc work: r.rrlte
5.10 srrrt;-llc scnlcnc(:s orr
t\o
09
llc;tel and Lr'.chen ptrscenel:
terms and tlrr duiics invol
"ro
r0
.\D
vi)rlou3 t(triliJ
llte utensrls
11
.,q,
['re:rcl:
(l)
"1,1y
l'arrrily"
Led.urr: (2) tiole playing (3) [lonre yror k: write
5-10 siniple sr:rrierices orr ''l.ly Faruily"
, eC
Ir lr(clr(n p.c.:eJurcS 0l[d (t) Lr(ture (?) Vr:trrl ntctjrotl wltJr Urc lrelp of a fllp
us.:,1
ciiar t
\'.lrrc,u: sic;-s invc,l , ed in pre;;arirrg sirriple
Recipe-s
TL'.ir:
"qe
:l
,{)
.,s
s
9eu
9t-.-
rt1 2-
'-l
e(ic:
la(nL
9
a
ll
J
'- a--/ -
I
1
?
AVPEJIDIy.
3
t
FOOD PRODUCTION & PATISSERIE'I HEOT{Y
I & II
FIRST YEAR
sEr.r
I&2
.II.IEORY
[)rirtcil:le oF Focd Pro<luctJon
Corrrrrrodr[ics - I [i ll
Li
aker y
0
a:;ic
Flll5'l- j'E,\ll (!{-l'l
5E
l.
7..
3.
4.
5.
6.
7.
B,
tul I .
' \t
un C,.loi,,er;'
I I r.lr
I [i i)
l:ll l;.otrLlcl;(lil l-(' cccilt,{'/
CULIi;/.l('/ iiiil(,1( /
rlt:r{.r.rtcir / i.irD c,(:r'iri{Ir.:Erlr
/'J i'CllLf J
eQult,i.lEi:'i AIJD [-l-'!rBr'.SIC
lltllu Pu\iiiitilc
i\ll'ls
Al,lD OBJECTS OF COOKIi,|G FOC)
bAStC PIUI,ICIPLES OF FOOO PROOUCnCiI
. Fruit and regeiat'lc ccckery -Cut of Vegetable
.
Stocks
: *::t
: [i"#"';
.'
- .9,
sr"I
|.'IETHODS
Nce, Cere.ris
i.lrt<J
Pulscs
I'leat CccLerY
0F COOKIIIG FOODi
Bff:]
Bre'ad
v
'
srAtir:r:i
Oli(iAlJI;r,nO;l
,
ll.
l7-,
PastIy crcirrls
cuuNARY TERMS (COOKERY)
Bi,stc col,ll'loDmEs -I
Flour
shortenings (Fats & Oils
Raising AgenLs
I3.
Sugar
BASIG.O[}IT4ODTTIEs-II
Tea
Coffee
Cocoa/Chocolale
f'lilk
Butter
14.
Cream
Cheese
INDIAI{ COOKERY
Corrciinrerits & Spic.-s
B:sic nrasa!as
15,
Thickening agens
CL/\SSTEs-TS, ASSlGiiIiEl{Ts,
ExAi'tili(TloliS
't
Sr-u I : -T'pic - I
9?q '2- : 1op ic_ to - I \
-.]r
.?
AVPzNnx
q
I & II
FOOD & I]EVEITAGE SERVICE TIIEORY & PfulCTIC/lL
FIRST YEAR
sEMl&2
S.
€ru.t.
Nr.l.
T,
'[o p ic
colls
5-) t-,;ic
IrrtrorJrrctiort to tlre
ll
(I
Flotel
.J, '
ti
L2
l3
I
C
tr)cntirl (Jrglttrizlrtiurr
2.1
,
0l
:
In
Justr ial/l rrstrtutional/l-t
Gc.:lir,zaircrt of Ute ICU
a
S
(2
A. L.ryouLs of l'oocj
Service areas
(Cornnrercial rvelfare)
(-i) Attribuies cI a gcod rt;titer
( 5) I nter. dr:i:.rri:r iri n[i,l t tlitiiotttrl l;>s
(\',1Urin F0.B & vriUr other tii:|>ts.)
3rl.l
Coffee slrops
5oa:k bar/Counter SerYrce
'.'e.din9 ma.hines
Specialty Restauranls
Eanquet Operations
3.1.2
3.1.3
3.1.4
3.r.5
3.r.5
B. Ancillary departmenL:
lv
nLial
(l)
ar e
) I rttrrrl.!r: ttJil ol yJilot/'i Lylter ol
FS3 cperaUons
(3) D\rres & respcrtsibilitjes of F&B staIF
,.,
2.3
2.4
2.5
.
: lictrd entjal/ llon- [iesidc
02
rlci:, oI a lroiel
t(:;lirllrr9
III
ci al
01
02
f
Pr
01
tispot t
(Air, road, rail, sea)
(.:) Siructufe of tlre catetrng
lnJ. (;r t:rief descriptrott
Iach t., pc) & c.:r eer o1-rp,ottttttrtJes
1..1
L)('l)rrr
:nrrirer
|iei
1.3.2
II
) Iniro:iu.ton to Ure ljctel
ln:,rus'-r1' t Grci',tlt of the
l1::el induslry in lnJra
(2) Rcie of catcrinq estrblisllnrcr)t.
i,l Ure tra','ellTourism indusUT
(:) lict: cl'F & B cperllorts
(Cla ss rii:a! c n)
Cat. lrtdustry
1.3.
Hour s
ltl
,tr\tj"
UI
01
0t
0l
03
F,corn,(erri:e
OB
PaiYy
3.2. I
3.7.2 Fo<'J pck-up area;
3.2.3 Sicres
3.2.4 Linen tccnt
3.2.5 l'n::;lenste'.{3!Croo
03
FA.iClIC/.L
4.t
[:&B Servlce EtluiPrttent
(
l)
OB
Cl,rssrfication of equ'pniettt
01
. Failrihari:Dtion ol equiptttettt
(2) Crrterir lor seleci.rort &
4.2
0l
Requir ements (Qt'Y/TyPcs of:
Crurl cl),
4..1
i
4.5
4.6
+.7
G'l ss,', ,'r e
Lra,ar' incj'Jc rr9 [urnr:-lti ttgs
C{ler cquiiment
4.8
Ca:e S l.:arlr'.erance of equipntcnt
t1r't,'..t,: (5rli cr/5Lr:ttlc'.s)
ir:iu1;n9
rIs.-
€eo1
9tr- rv1
I
2-j
lclttL
,--
I
oPr
I
I
0l
4.3
s,l
0?
u2
01
01
,er cjean;ng
l lLr{L
.V
C -Vt_-.-
: lt-
10
5,llo, lbpic
code
T]D
"t9 y
lr1r,;,,s L'.
5l
l'lenu
(l) C.,l;rrr r,:f Ure rrienu tr
n.e;:u r..laryr.r.J cbj.lc..J, es
Plint)tnt
'c
La(:I,.jr'; ;::jCi)5 f(
C( lt9.J aillLs
I i,t.,li,r,,; rrrrli:t,,;
5.5.1
]
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r), (.(,r,! irr(: lr ijt
ll
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r .J ,'_
!0
:,/Cr.rii.:rrelrt:it
r t ,- .,it:
5.6
(6)
_i.6.I
Ir.:
-s.6.2
F:.l.lCIICiL
En;':sh [t1F
XE
Er
i;L..'_ ilc,..t
(q)
rc
01
l,lnnflit)g
('i) L'ts;i1:'11g lre nrenu
(5):).:;,.trr:e cI Courscs
\
B
OI
(2) ti.:,: t,.pc; of irrenus
(3) 6,,r;cr rl r))(:rru
5.2
5.3
03
I
10
0t
I;1:L's of r:ri:;ts
1'\)
02
z!1 ?i;i:
0l
2.1
Ptu1cnc,ril
Amui:ln 5/F
s.6.3
5.5:4
Cccinr:ila,
5.6.5
Lu^:lr
.',6.1t
l,t,trit t',
5.6.1
Srvrr: it
,',!tcrr.j:..1,, r.,..;il i
01
g/,i:
FF.Ci]CiI.
5.6. B
s.6.9
"s
a,,i
01
Fi+c-it,_...1
s
5.7
5.8
o ,LL-K
urllng
5.9
t)
Y,
(,') Jr
(5
j
.'.
Ca.i
i*'r#.'::::
't
5b
0t
Serviae
Method & procedure
:.-rr;.
:.
::is
<.ri
rlslri::
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6,I
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.J:
. (l)
i.iis-:,cir.e.eri2 & l.:ise_
en-oa:e (induding
arraDl?fl et;t of a!de-b.oards)
01
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Lr,r :i-i: b tt=,g.st n ut
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al
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ls
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1l't'rt" lt:'rt:/
Rcfreshing
is'tir9
) St,mula'jng/l{out
Tea
'CIigin
t
:
01
l''lanufacture
0l
0t
s Erands
paraUon S Senice
'T1',2es
'?rf
02
FR;CTICJL
Cof iee
8.2.7
'Criq:n & I'lanufactut
' I-) L'es & Dr a:lcl
0t
c
0l
01
'irtnara'Jcn & SerYice
F
8.
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r:.,,c.r t f irlicd llcv' Ottqrtr
?.3
i.iJrti,lJa.iure
i i;: e', Ft Dr arrili
r',, ".r';'1'1i [. Scrrt(c
1"-ij I' r irk:')
,',1 ,:,i,' lit"i ()t'rL'; |.
rt. J
9.3.I
u.l.l
IX
ToLlacco
a;!
i-..L_il CAL
i:i',.. tr^, r I Ii
i rll,
111'13l
"";'i:ts'
0l
0l
rJl
01
02
, ..._t!.,-1
9.1
9.2
0t
0I
I
9.3
9.4
x.
Roonl Service
10.
t
10.2
10.3
10.4
10.5;
10.6
f ,l:ei c[ R
S':i';
i..:,:':t
;,.;;;;;;
-irt S
;
'..r,,,',.]
II
ce
i;::'rcn
,r service starf
c::e)' sL'"i":)s lirse-ill)ul var'')l/s Il''cr' itetlts
r,,'.t scr',:ce
it'S
er; ' ;r:re;tt
:i)-:.31 :';:',.
-t"-
l?.
APPertDx €
ACCOI,IT.lODATIOI,I OPEF.ATI
FIRS-t
:;r.
C
II
T}I
Yir\li
t,l I li
E
Ot('/ I
.,
PAi(-i A
l.cclrrr t: nreLlrorl
OP.G/ili1Z,1 IIOII Cl lrrlll- OF lllt: HOUSE XEEPiiJ3 r.ta;-/'.iiIi.ittJr
llrcriilclly ir) Sill;tll il)C(lruill, lirCc arrcl clrlrn hcitls
Lectur e rrrcllrorl
Identrfy'inr; llouse ke
PcrsonalrIy ]laiLs oF llouse kec
f'l.tn.tr;enreiri Fc:5cnrel
Qutics and rcsponrlbllrtics oI ttouse keepinq S:a:/
t of tlrc tlo
CLEANING EQUIPI.IEN T
Lecture rnetlrod
al criteria for selectlon
Use and care of Equipntent
NG AGEr,l r5
.rl cr rter ia for :;('lc(tioo
ClnJ!;llicitror )
Lectur e rneLllod
Use Care arrcl Stor
ibr.rtion and Controls
Use oF Eco- frienrJly production in
coMPosr nor.r
llluse
hs?i,r:,?
AllD CLEAtlil;G OF DtFFEi.:;,'r SL'n-:;CES
Meals.
Glass
Leatr)er, Le.rtlrerites, P.exines
Wall finishes
Floor finishes
f'rAI DS
-tggtf
SEll\/lCE ROOt,l
I
{U l, /(,,ft,Lf - t_":lftll_f,_.,tirtg_
tctrrr c nrctlrod
Clt;trrrbcrrrr,rtil s tr(]lld'
'i-!r-l."7:.-)U(rri.,r.rl l.lc.t C'rr tls
l(ey coiitrcl
[:t
r,,:lrt";,.-
61
a|.; t.:J
ri,..it f1,'::it'a; iirri .rr.l
_
Lect,rrc
In*,
I
o
o
9e"t ,/- t)o
PAid A
LAerv(luy,,,c
b Clrp,.
C
Lt
-
t'
\o1c,,i
|
1"1r,.
,)
-
,*th",l
3)
:s
t
t
\0
')
€
a
Evcninq scr., icc
E
STANDARDS SUIJPLIES
o
Orrliru:rv roorns, Vf p itooms and
Guest's special requesLs
e
0
o
I
!
D
)
l^Ip
LectrJr
Rcom;
Lectut e nletltod
Procedure and rccords
PERI ODICAL CLI:A^J
lllc
Lcctur e nrutlrod
LeCure nteLlrod
tedtrles and recorcls
Front -oF- the horrse Areas
E4 - of - the house Rreas
ro u ti n e a n d a s s oc a t e <.t p r c [: i e r s oi
!
i
Lecture method
hGIlI,in
cllii
DAILY ROUNT\IE SYSTEI,IS HK DEPARII.IS'IT
Lecture meutod
)
,
)
e rnctlrotl
[-loor Reeister, \r/ork Orders, Lc,i Sllilt:
]IVTER RELATIOI,J SI.IIP
VViUI
food arrrJ bevcr
Use of Computers in HKD
HOUSE KEEPIIIG CLEP.ICAL
WOR'
Lost and Found Rcqisier end Enquinr
l'1aid's Reporl anrl l-lousek
Hand oyer Recorcjs
Gusts s
I clerrrir
Lec-tur
F.ire
Call Rcrlistr:r
VIP Llsls
-8'
e ntetJrod
ACCOI,Ii'IODAT] ON OPEF.ATI Ci ] 5
PART B
llt-llt()l)
TOPIC
LlNt:ll i(r/\rl
I
I
tJ().oF
r'!lute I l,'tlr,,tl
Activities <rl Ilre Linen ii,.ctrt
!
Al:;() nt';i()nnrorlt
|,;]iotl[ ;r](l t'tlrti1.ttttt'tt( lrt tltr' L tttr'tt l{';,:tll
5elt:ctiult (ilt(:il,t lut '/,llto(Ji IittItt It('tti; '[{r]'.;trt [ "'r
Purcltase of lrrcn
Also nssionrnent
Calculation of linen requirerltent-s
Linen ccntrol - Procedures and r.:cr(13
S[ockt.rkrrrq
-
llccyclinrl of
<lr:;c,.tr,
Lirten lfit
[)t
occ(ltri
u! .']ItJ
rc
:iid
;
JtJ lirrr:rt
e
!
Lectur e l'letlrod
uNtFot{i.1s
Ad','anta'jes of ptciitJ,rt'.t urttl.-r r;r. t3 s:.rIf
;rnclg:rcltrr.'rL-.,rrI ttrrt'r;rt;t,; (.,ie cl' u;,
Selt,CtrUlt.-r|,1 (lr',,,1 i).i ()l U li ,ril\-,
Issuill
l':'l'-
,
Al5o n!';l()nilrcnt
clI tlrrt Urtr[r,'r rrt t c
[
('ctlre l.1r'llrotl
l(.': ;ilt(l ;r r,.1i t() lrr:
[:tluilltttcrt[ 1lr rrvirlr'tl
Lect(,re l'lethod
Coirrnrercial and On-site LaunJnT
Florv trrocess of Industrial LaLinJrrinq
-
Also Assio'rnrent
OPL
Staqes in tha \^,'ash
Laundry Ecluipment and I'lachines
Layout of the Launrlr
Guest Laundry/Valet service
Leclur e
PEST COIIIROL
rlrth discussiort
Areas oF inFe5tation
PreVen[ive ntensures
Contrul nrr'.r:ttteli for thilctr'rtt irl/c1,l.ilh(;rls
FLOIVER AR|{AIJGE I'ILI'I
T
FIo,,ver ar r Jn(ternents in Hctels
rent artrl mJteri.ll retluireJ for f'c"'ter arra.ler:r-:i
Conditionirro of rlant nlateri.'1,
of ilo,';er arranQetl)eni
Principles oi'clesiqn as applied to flor',er arran:trie:::
Le.iL,rre tletltotJ
SPECIAL DECORATIONS
Various cccasrcns
incLrrre
l
,'r
t_---ll.u )l lltlt
'l () l rr.l-
(
l(.\: 'i i
('i
1s'clll
I)c
I
lt
llol,ll5
0
ACCOtt'l
D
Oll
OP E R
AI
Ot't .( t.t^ilA
G
Et,tt
I ,l
r
I
f'L l.li'{lllc AIJD
tt ttrrr, l'1r'llrrrrl
r4
ORGAT'ilZtNG THE H.(.D:
Aiiti) Invenior',, List
I
Frequer:cy Schcduies
i'€t
t
i
or'0 ri:
rrcc
a rt
cl Pl orJu ctivi t). st.'t nda r ds
llrr:rt & i.1::tiorr Sttr;Jy
5tancarc Operatino l.larruals - Jcb Proced,.rres
Also AssiQnnrent
Job Altrocation artrl Wr:rk Sclredules
i)
LSt.Uiitrrral 5titil 5tt un(lilt lt plaf rrl flo o(,ty Ro!:ers
Irittilil1(l Il Ulr: Il.K.lJ. - I,r:rforrrr;rrrc.t i11,pri .;,rl
Sel,'ctiorr ol' Clr'anine t<y lprn^rr.s arr,.t rt:;rirG rtt:.r
I
Ci(lCr:l
0
Planninr:t C(-r. r.'tiin:.t
3
-
I
r
r,
I'
Oti !.t. (..t:.
I
THAN IIC'I
,il
t
r
Ir i
i
i(
; I li
r
I I'l S
ELS
n
r
Tl'ruTI
OiI
S OTH
I
il..-'
rr,
{! s I.l i {. rii? i. t
:R
I
A5siqn rr rent
COT.IIRACT SLI{VICES
3
B
-:rillit
l!{.ij_q!.9]1]n? {ri,.t
: r's
I
t't'.,1tSltr
t
E
Lt':turr' l.le'.hod
:,ll,l-1 ;::Ur r j - -_ r r t' ( I o r J.r_<ll t, uILl
Sl.ock f{e cords - Is:uirrg and Corr trol
Op er atinr r
nisi()ilntct)t
ltltnl
Dl,Drlt: l-AllD SUDGf l'i\lt'/ COiIItiOL
uucalct l'ro:(::;5
laillnril(l L..'I)ti.ll tjL,dil n
o
A:,sio r rnre rrI
6
L,lcture I'lctlrotl
2
Ypes of cq0i.ract ser'/ices
G(,lifli!(:s For luri no contrn!!_s.n.icrs
Aivailtag;:5 and D;sadvan'.ages of
I
,
Contract 5er vicr:s
,
rt
SAFTTY Ai\ID SECURITY
Lecture I'lethod rvittr
Case Study
,
6
Sa ie;t'7 ;rwir r r:rr r:se a nd
Acciden t Pre ve ntion
Firc 5rr[t:tv antl Fire Fi(llrtinq eqrriprrrent
t
i
First Al(J
lley:; arid |.llys co,ltroi
Crirns prei'err:ion & Dealing rvith
..
Emelcency
ENf F:GY &'tiiA lL:l\ CCt.l:;tRVA r t C,i l
.i rtdi^
Ill'tER.i rlR t]TCCRATICN
ElemenS oF Design
C<ilrlr iritd itr; roti: in Dccor
\^inCor.rs i,rirl v,,inclcw tr eatnterr!
Li(:llt; (!!J arriJ [.i<:itlirrq Firturr::;
Floor Finishes
)
t'
ODr\TI
l0Prc
0
s
t
14
PART C
S;ii.ualions
r
ti
)
Lecturc l4el.irxl viittr
A.',sr1nrne
nt
l
Lr:cture l'lelhod
20
caroeLs
Fuilriture an(, fi(tirres
6
Acce5sories
LAYOUT OF GUEST ROOi.lS- Refreshing
And Redecoration
.!t
Pr
z
es:l_tSgltt:i.
siz
rso
f
fu
rn
it rr
r
e
a rr
r
n o e nr e n
Lecturt: with Assignment
lor planrring a roont lilyoul
t
B
lnclpl(!9 (Jl (l(l:;t!lf1
Color l-larrrrony and CoVtr Schenres
NE\^/ PROPERTY COU I'ITDO\^/II
t{TE R'\AL AS SES 5l'lEll T
Lect)re and Discussic
I
2
2
*lO2
I.
ri
.J
J
J
J
1
,J
-.
Sub- topics to be covered
skills and Experience
1.
2,
3.
4.
5.
Attitudes and Behavior in the
Kitchen
Personal Hygiene
Uniforms
Safety Procedure
in
Handling
Lecture
Lecture/Demo
Lecture/Demo
Equipment
)
,)
J
:)
J
J
J
)
I
1.
2.
3.
4.
various
Lecture
Lecture
Duties &Responsibilities of
Lecture
Lecture
Modem staffing
category hotels
Role of Executive Chef
various chef
5.
in
Co-operatlon
with
other
Lecture
Departments
;
,
a
'D
General layout
2.
various organization
Layout Receiving Areas
Layout of storage Area
3.
-a
_1
3
;
{
of
1.
htchen in
4.
TOPICS 5:
& RJEL
Sub-topics to be covered
Various Fuels used
1
2
3
Teaching Method
Lecture /Demo
No. of Hours
1
Advantages &Disadvantages of
each
Filament Equipment used in
1
Food Production
BASiC $IENU PLANNING
Sub-toDics to be covered
Types of Menu
Menu Planning Principle
Teaching Method
1.
2,
1,
2,
3.
4,
5.
No. of Hours
2
Aims and objectives of cooking
food
Various toftures
Variousconsistencies
Techniques used
in
pre-
PrePat?uon
Techniques used in
7
,
_ il_
,
I\
)
)
)
)
)
,
,
J
)
,
)
Sub-topics to be covered
l,
2,
3.
4,
5,
6.
7,
1.
2.
3,
4.
5.
6.
7.
1.
2.
3.
4,
Introduction Classificauon of
vegetables
Pigments and color changes
Effects of heat on vegetables
Cuts of vegetables
Classification of fruits
Uses of Fruit in Cookery
Salads & Salad dressing
Definition of Stock
Types of Stocks
Preparation of stock
Recipes
Storage of Sbocks
Uses of Stocks
Care and Precautions in stock
ClassificaUon
Basic reciPes
with examPles
Consommds
Garnishes and accomPaniment
1.
2.
Classification of Sauces
Recipes for mother Sauces
1.
2.
3.
4.
Introduction of meat cookery
Cuts of Beef/Veal
Cuts of Lamp/Mutton
Cuts of Pork
2.
Introduction of fish mongery
fish with
Classification
3.
4.
5.
o<amples
Cuts of fish
Selection fish and & shellftsh
of fish (effects of heat
1.
1.
2.
3.
4.
Teachinq Method
Lecture/Visit to vegetable market
of
Introduction of Egg
Structure of an egg
Selection of egg
Uses of egg Cookery
-tL -
No. of Hours
{-
2,
3.
4,
Classification and
Identificauon
Cooking of rice, cereals &
pulses
VarieUes of
1.
2.
3.
4.
5.
6.
rice & other
Roasting
Grilling
Frying
Baking
Broiling
Poaching
of each of the above
Principles
'&
Precautions to be taken with each method
Care
Selection of food for each type of cooking
0.i:
I}AKERY: P/rSiP.
Teactrino-Method-INo,of
i.. !^ ha eanteratl
1.
2.
3.
4.
Short Crust
Laminated
Choux
Hot Water/Rough Puff
Recipes and methods of preparation
Differences
Uses of each PastrY
I
)
\
I
r
r
r
o
o
r
Care
to be taken
while
PreParing
pastry
Role of each ingredient
TemPemhrre of baking Pastry
TOPIC 10.2: BAKERY: SIMPLE BREADS
Teachino Mehod
srb-tooics to be covered
Lecture
PrlrrciPtes of bread making
SimPle Yeast breads
each ingredient in
Role
r.
2.
3.
4,
Hours
Lecture/Film
No. of Hours
2
of
bread making
Baking temperature and its
I
\
)
1.
2.
3.
Basic PastrY creams
Uses in confectionery
Preparation
and care
in
production
)
)
)
)
)
i-*
7
of cuti-nary (common & basic)
terms
No. of Hours
Nethod
SuUtopic to Ue covered
2
-Teaching
Lecture
Fvnlanation with examPles
)
)
)
)
_ t5
*iq
\
1.
2,
3.
4,
5.
6.
2,
3.
4.
No. of Hours
Teachino Method
Lecture
Sub-tooics to be covered
Structure of wheat
Types ofwheat
Types offlour
2
Processingofwheat-flour
Uses of flour in food Production
Cookng of flour (starch)
Varieties of shortenings
Advantages & Disadvantages
different shortenings
of
using
Fats & OiFTyPes, varieties
Sub-tooics to be covered
of raising agent
Role of raising agents
Action and reactions
FlassiFrcation
No,
Teachinq Method
Lecture/samples
2,
3.
1
2
3
t.
Importance of sugar
Types of sugar
Cooking of sugar-various
4.
5.
6.
7.
1
2
3
4
5
Intsoduction
Manufacture
Tea producing countsies-sPecial
References to regions in India
Types of tea available
Preparing tea for consumPtion
Role of task of tea tasters
Popular brands and rates
Hours
1
4
2.
3.
of
Lecture/assignment
Introduction
Manufacture
Coffeeproducing regions/countsies
Types of coffee
Preparing coffee
Varieties of coffee blends
-lr, -
\
Sub-topics to be covered
1.
2,
3,
I
;
t
t
I
4.
5.
6.
7.
1.
2.
3.
4,
5.
Cocoa
No, of Hours
Teachinq Method
Introduction
Production of cocoa
Lecture/Sample
producing
regions/countries
Manufacture of chocolates
Types of chocolates
Tempering of chocolates
White chocolates
Introduction
Processing of milk
PasteurizaUon
Homogenization
Types
of milk. e.g.
shmmed
condensed
Nutritive value
t
t
t
v
1.
2.
3.
Introduction
I
Processinq of butter
Tvoes of butter
.-a
1.
d{
z.
3,
1E'
4.
5.
6.
Processing of cheese
Types of cheese
Classification of cheese
Cooking of cheese
Uses of cheese
:-4
{
Sub-tooics to be covered
g
{a
1.
2.
3.
4.
Introduction to Indian food
Spices used in Indian Cookery
Role of spices in Indian cookery
Indian equivalent
of
No. of Hours
Teachino Method
Lecture/Sample
sPices
1
(names)
rt
.v
{
,dl
9
t
U
\t
-
15-
1.
2,
Blending of spices and concept
of ' Masala'
Different masalas used
in
Indian Cookery
Wet masalas
i
3.
4.
5.
o
Dry masalas
Composition
of
different
masalas
Varieties
of
masalas available
in regional areas
Special masala blends
lb
t
/\VfLNDx e
-a
I
ACCOI-'IMODATION OPE [(ATI
sEl'l t & 2
O
TI PNASTICAL I F' I I
1t
TOPIC
AssiQn
I
2-\
(^t FATJTNG
roulpt'lEll f
?l CLEANING AGENTS
Al
g
6
1
l0
lt
tL
t9
rl
,rt
t9
,
tl^lDS
'l Rot.LL\'
DenrontU Jtiorl
4
Den)onsLratiorl
4
oll producls availabl'e
F'rrLtice
CLfAtIIiIG Ui
ONL'f ClEi tttliG OF GUIST tiCOi
STAllDAilD slJi'lLla:;
(-L-l'r\i I ;' :-i r,
PE RI OOiC/'L
2
n
l0
Denlotlstr a[ioll atrd Practice
2
,".S!,ier)ntenI
1,t
ijr_ti L (
'r ritnll lrali(,ll ;lll(l l'li( (lce
-'ctrI)niLlJlioll ;rtttl I't,rr-[itc
L!,\iltil
De
I
6
(;
2
ilrongtraLioll
4
Assigntttent
IIOUSEKEEPITJG RECOIIDS
IN I t-Rl'J/rL A5SE55r'li:l!
o
oi,-,',o,,rt[t,oi
iS
PUULIC /rliLA (.t-Liri li t lG
GUESr ROOi.l itlSPECrl0i
z
6
sessi6f
nlollstr atl
De
1
f
Otl oPE RA'n oi I 5
)
10
Deillcllitl atlotl
- Slttrrlg up a truiley
3l':t-\ l1t1i'.lii(:,
------7-
(F
;iAcTlciL
NO. OF HOURS
I'1ETI]OD
TOPIC
De mo nstr
i'i0NoGRAl,il'llllG
n
tv inr r..rrrnv Nrn('r rr.Jr ny AiJD [culptllltf
t
fi
Zo
4
rncnt
DeilronsU aLion
ACCOl.l t4oDATI
tb
tiouRS
ssrgnnrent
EQUIPl.lENr Allo AGEII rs
g TGnrutttc oF solL APPLIAIIcES
q
tJo
il lot)
t:! E
4
Practice
4
nssignilletlt
Dc ntot r!U ,ltlolt
6
Pr
B
actice
Denronst aLion
2
nrotts[r aIi
4
L)e
FLOWER ARRANG EI'1EI{T
ation
Pr
o
n
B
aclic e
4
INTERNAL ASSESSTlENT
IOTAL NO, OF HOURS : 44
- fit1'. lt
h- lop,L zo
|
t+
oF
AW>Norx 7
F]TOI{T OTFICE TIIEOITY & PIIN CT.ICAL
sLHt(il
!
I & II
PART A
t
1.
LODGING ITIDUSTRY
a)
Hospitality indusi.ry
.A
llstorical ba:kground
Introduction to hotel indusy), in InC:a
Overvicr,r o!t accorrrntodliion in Jus',r,y.
l.lodcnl trr:rr<ls tlrJt accelt rctt tlrc Arci,,tlr of lndulUy
\t
{
u)
5i
lc
Croupirrg lrcl,.els orr Ure b.rs's cl'si:e
{
€
.{
c)
'l
.trg
ct nt.tr i\ct
(iuesL
(i)
pr
oil,: I,lJrl.et seritjei:e:.
3i)
Cla::rrlcar.r.:n ot ltc'.eis
Contilercial hcicis
Airport hoicls
o
I{esor t lr of e ls
rrresltarirr g Cc:nCl:inirritrrn
-[i
il
o
Conlerence ancl conventicn ctn:ers
Heritage hotels
Classtticalion \.ilth speciltc relerence to Inrjra (star systerns)
S upplententary acconlmodaloo
t
e)
o
Types of rooms
Singte
;'
Double
SuiLs
g
Pent hcuse
,
0
o
,
Cabana
LJnai etC.
l)
Service
Levr:ls o[
InLangibiliQ, of ser';ice
Quali[y assisiance
Rating service
{
j
i
World-class'seryice
o
\\.lAd range se!.vi.e
Economy limited senice
?
g.
Ownership and affiliaticn
lndependent hotels
.
o
Chain hotels
t
anchise and rrierral groups
l,lanagement controls
Fr
h,
,.
E
Basis of roorrr [ariIf ctnrg:s and t.arious tlpes cf roonr plans
European plan
Contjnental plan
American plan
l4odifr ed r\rrrerican plan
.
,
t
2.
ORGANIZATION CF LODG IIlG PRO?ERNE5
Hciel organi:aiicn
Organi:ation charts
il
Classifl ing funct:cnal areas
Front Oflice orEanizaUon
Front Of[ce p:r:cnnel (siz:i.i,]) r:.-_'..i:j
9
:,t
unifcrmed staif
Job cJt-crlpii:n
FurlaticnJl
5':,
,iri:ni:-t:r:n ci i',:. : c:::e .J:;:r'-;i.er,i
l:r', sciy, laailt
r
::
I l-5
C,l:i:cr tl.:..,1 - :: ri' ::. :
9r-*1
,
i
9e*1
t
y
o
o
o
o
lzarr
A
PazTg
Vaet t3 Lt"ptc a)
r2ARl L
(+"p,_
I
lolric L)
D
4-
;1^
I
t'
i
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i L_,, ;iC[ Cr, .:/ ,., i i
i:r.ti,I
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'
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rr,,.
_l i,: :,,,d-_ l
r:,J.1;-: r.::,1 t.: ,:r,,i:,-:.:
l),t/ilt:I]r.
l
,.-..,
.'1
;. l. Jnaa., <ii:;:_
',s
ira,cl ii)tirl5
C,jrpor;: e
[j,-{t-UuJrJn:t,l<l r,;ier
Ile::r1;,.,n1,un cnquity
S,Lur
cts
,;i
I ;t
oF rcser,/Air3:i
Centr.-rl rcser\,ati
jx
si
j:cl]l
Inter seil agencic.;
Prop4rty direct
Group resenration
fleservaUon availabrlrii.
\/arious charts
, Conrputerized s),;tenis
[(e5ervaticn reccrds
Res er.,,a r-i on co nll rm a...; cn
Confi
rnation
anien<,,nren ls
Cancellations
Raservation |,laintenan:e
l.lodifi ed non.guara,.lie e j resen,,;r 'jon
[{t:sc|zatiort Clna e I:irc,:r
L"J: ? .1;'.',r.,-,1.,,,0
,.
A<l ,,: r-.:
Iit:
CrJtar
iti..,.iircn re:OrCS
i:pecteC ai.ri,,.;l
,
Prccc:sirr3
-: J :1 : :. .
;;,::;t:
:.::..i
Cr;csi\
Rcs er,,,a'Jcrt ar n5iC ar..'!,j
^
'.a?:j t(:.!.1
;!cns
C:l:.rriu.rs
l.l
LeEal irr:-r'icaU.r:r
Ciiter
bc<;l..rn";s
\';aiti,r? list
Gi'ou;' reservaticn
.
Cor;'":rtlicn car'"!4r2:";;5
,\.;
I lc'..:5ritg
CCilrei::j :](] L -. e Jl;s
Crr:ol;ng a qar?:l:,:( ,..j.-:- .,.:.1;s
For-eit:;al resei\ aucil i.:c :j':i:s
Errcrs i:r igi::, l:,:i r.a:::is
f.irsuit:l
i: ji,l'r
:i:,?
'j:.i
f
i:
2.
i ta :: i.'i,r!,J). j::.lcr]
,., .-'l
3,:,::n:.j! iLx.rjf arJCn SySLem
i,_::
A Ct7;,; i:--:...,i:t
iie9.:',;;1'.,.,,
l-: 1,,::.:::r
,,,,.,.- , 1ra,a ,,
c.- .I
..
' ]
,
-,,r, qligs;rrc TlFs
cir;rri:
[r,ccrrt
',! ll lr li ti rlIril
Ir:;rJe Ol t(jUilt k(,r j
[:uli,ilrng speclal req'_,le::
\i'hen guest cannct be a:cornmcJaled
l,/alk in guesi
Gucst r,,i(r rr9n.gu5, lirlced rcservatrorr
Guest yriUt gu,rra nicud rc:;arvaUon
On going responsibilitjes
Communication r.rithin Front Off,ce
Log Book
Informaijon directory
I'lail handling
3
Information sgn.ice
Inter departrnental communicatlon
Hotse keeping
Food and beverage se^rce
Engineerin g and rnainteoa nce
Revenue centers
Marketing and Fublic relation
Guest
D
D
)
D;'
a\
1l
,,',
services
I
Equipment and suppli.:s
Special procedures
Guest relation
Conrplaint hanCling
Follorv up procedure
Front office sccuriiy fun<tion
Inlportance of security s) stem
Key control
Types ol kei:
l-lard krys/conventicnal keys
Ejecircnic key srstem
I
Surveillance and access ccotrol
Protectjon o( lundl
Safe deposit boxes
Keys and key ccflJcls
,.
,',
Access
.
Unusual acceis
Lost and fo.Jr,J
I
,
Emrrqency proceC,..:r is
'
f,leclcalerr,:r;tn.a),
I
F.ob bcr y
Fir e
EntIlc7e e
I
s.t
1-cieIlronl
t'elr,; r.c,lr..t -I;;re
9,-1r\,
r(.:
)
Illt'1'1r'';1.'
1
';
i;
r;:('r)l
iciepit ::r : p..i:c JJr
c
Teleph:r: r:'J1-:e;s
U:: of c:,:e::;l::sts
ia t r:r-is:;':s
Tel:x ar:-'
4,
-,, ^...
=
L.i..t:prr.::.:
a
:'
:
prc: e:ures
BELL DTSK
Locaiion
Functions
Procedures and acjyi ir "J
(
PROI'IOTING Ii'.I.11OUSE SALES
Role of front offic,: in marke.jng
Planning a point of sales front ofii:e
dD
#
I
I
I
I
fBt( I D
TOPiCS
!
i
I
l.
FRCitT c[FlcE c','oi,;i,ul Ei). ,iziLlCriTio:iS
2. TOURisi.t
3. Flloi,if (); 'rL'D./
i tCC Oi.U,;i I iiJ; iS II
I
FRoirr or:r:rcE cor.rpul[R AppucATrorls
O
SELECNO]'J OF FRONT OFF]CE I4ATIAGEI,iEiiT
5i 5T.i.I
.Softu,rrrc - Arrra<lcrrs, Fitlclio ctc.
ROOi\I I.IANAGII,IEI'IT SOF t \,.,,AIIE
I(or_rt r1 i 11 1,(.;
1,
Iiot-lilt stutrrs
r.,, r,
.
r\ r'ailabiliry
REGISTIiATION
Rcscrvatiorr
Gucst. data
Rcports
SclI clrcck-in
'
POSTIIIG
Plid out
Nt
i.sccl lur rcotr.s cl
'fclcIlrorrc
Displly ftrlio
'
l(cpor
rrrgcs
t.s
CALL ACCOUII] IIIG
Cttc.sl. irllirrrrruti,.lr
Eruplol,cc irrforr rratiorr
..
Post clxu'gc-s
,i\,lcssagcs
Wakcup cllls
licpurrs
CHECKOUT
[;oIio
z\rlj u st rr rc rrt
Clrsl r icr
l]uck
lir.1
r.r I
llcc
trur
r.s.l._,r
ls
rr rr
(irrcsL lrist0r,,,
i,itGt-tT AUOt t'
Crrcst clr;u gcs
lJcl)rr Lt llct ltlrl turi.Ll
(-iti lctlrer
Cllsl, i, r
I :i r t:lrr,-'i
rrl i cl)uri:i
I-iorr.sclrcrpirrt
t
II.,JQUI ;i i :Si AEPCA.TS
'
I(el;r:rr':lliurr
l(c;;isLr rititrll
(-lrcck
urrt.s
LIr.rt:.tc
j.ecpirrg
crlit
I'r,l:rncc.s
Cr
BACK OI:FICI:
r\ccr.l1rr
r\ccou
r
rr
t
-s
t.s
lxryablc
rcecir.ublc
Pal,roll
Iltrrlgcr.s
Cerrcr:rl Ictlgcr
Ilcl)ut
t.s
at
I
,
)
d*+''
I
'
)
J:cuRIT'/
I(ci
s
I:irc:rl:rrrrr:;
Urrr pll;rr rrlrrr lrr
Sce
)
rrrit; cotle triutslrcLiols
I
I
ELECTRONIC I"IAIL
Sccuriry codcs
N{uil
Flard col;1,
TOURISM STUDY
. Intpact ofTourism on a count y
Economic Impact
Social and Cultural Impact
Environmental Impact
' ' Importance of.Nationar Tourism organizatiors
.
Knowledge of International Organiz-ations
and pubric poricy
W.T.O
,
r,u.o.T.o
P,A.T,A
W.A.T.A.
:
U.F.T.A.A.
T.A.A,t.
I.AT.A.
.
A.S.T.A.
. Preparation of It'inerary
. [po Tourism
.
of Tourist and paclage Tours.
Environmental Issues on tourismWater pollution,
A/r Pollution,
HAbitat Destruction.
Recreation/Leisure Managenrent
Basrc rlistory and cancepls o/reisyre in reraiiorr to Fanriry
& socicty
FRONT OFFICE OPEIIATIO|{
Front Office Accountrng
. II
. Accounting FLhbJrnentals
Accounts:
1. GuesI Accounis.
2. I Jorr-guesi Ac.o,..rn's.
Folios
\/ouclrcr
'
s
Lcdgers:
1 .Grrr_.t [.ccJgers,
2. (-rtr,Lr.,l,;cr-:.
.
Creaticrt arrd l.lairrrilllance cf Ac(.J!n5.
Record l(ceping Sy;t,:rn
1. llon- /\utonla(rd
2. Serni-AuionlaLeC
3. Full Automated
Charge Privileges
Credrt l'lonitoring.
AccounLs 14aintenance.
'
.
.
.
:
Tracking Transactions.
Cash Payments.
Charge Purchases.
AccounLs Correction.
Accounts Allorvance.
Cash, dvance.
D
A
--a
FO/i;:,^.,,.
.._.vl
J \_J
t,
il
.
\\l
c3
--'
ATTENPrx
(
I
F-OOD
P
i:RI E
RODUCl.lOll tr F'\TISS
T
ll
E
*
C;).1'
['
t" ^
..
QU".;
_
- ^.^ .'.^nr
I lvvv!lr-'Ilc:i
iliir'i'-U'r
l
I
1.2
I4ENU PLAI{T
cn
menu
SpecialempprccuctcnPlanningofmenusforvariouscategories,suchas;
nts
BasiC
industrial rzcrkers
hospit'ls
'
cani'eens
Parameters
1.3
cutdoor Partes Uteme Cinners
UansPcri/n'obile catertn9
plar'ning
for quanut'/ fccd rnenu
INDE}tiIt{G
PrinciPles of indenUng
for bulk p(c d'J'i3a
Quanctr es/pcrtions
Transla':cn or
it'it"'n9
"tipti'l"t
Frac:c:l difficulues involved in indenting
1.4 voLulle FEED:i{G
--L
-^i
h"ffor o,r:nrirv food oroduction
lnsuErulnal&ind'r':iatlzti:'2Eanq'j!:anCbuffetQuantrb/foodprodt
1.5 cosTlilG
Introducl cn
Basic co:tinq
Fooi ccsi'tnq
Fcc'J ccs: ccntfrl
^
Prcbl.flis rela:eC t': fcc'i cc!:rt:l
(c:! cct'Jnq
lmP'::::t;ice I rele';a:':e c!
-. ,\ri.
2
IiiDl;il CCCI:i"/ - FSGiC:i':l C'3:'Ji:3 S:;'IS
Ir::icd'::r.i:n to re{ 3.i! c3:"
,':r:tcr1, alfc::rn,3
e
l'.1'
''i
lri:.'-1
l- s r':
r:; ::,al ::' =,-e
tsz:.s1'- ci [r:': a:'
D i::-en'-ia'Ja;i Ci
I
C3-.i-t Ircm ti:c 'J 1:crer',: Si;'..^: urdcr
'
,'r1'r'.1^r
ltJat"-
' i^' i" a
F -.^.,--l;U-'.^.-t
-
.
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l.
,.-".-..--
:-!
a - a -.-J.-'.:'-:,
ea'r
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a
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jr,:aa:-rrcl,/
-t'.
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rr-re
-
-
t-.^,t...n-1.,, ' t..'i: :..t's Jird
:'.r:ai tc
be cc',crr::
';,ndlrrJ i/J:'r:iil
R: n.^ :l
-G:al'
ara:
- H';irra!;,J
- Kirne'-z'/a
- K:shmir
- Ker:la
G'-.1,i
c,aaiJgions
n,\lctlttxj.s O[' par.rlrcrrt
I
C;rslr
(-'r c,
lit
lravcjl:r's Clt:qtes r:ic:c:._ :.
Crlc.i;i Cai ci Frocecjur:.
Dlrect 6iilin
.
'J
11,; 1,1,1i,L .rrr
Special Fro.:lranrnie.
Dsn,ying A CreCit F.eques:.
Int=nal Contr:l
Frcrii Cfiic: C.-::;li Si,::i
Ce:h [J;rrris.
i,t
l-urrctr,lrt, uI n, ]1r,. it j.l,t
'[)rr rui.: ol
r)igtr:;r,C,:
A trnl b,tl;rrrcc of rtce,,..rbies
I ltc auLjit prcccllr rre
pojiin,i ilte rocm chaicg
'tc
t
tir
pr
ks
Fre::
ls
..
rs
Automatic systern update
Check out and setueotents
FuncUons
Departure procedure
f,letlio<l of seitlenlens
Casll p.t./rnen:
Crcdit paymenl
Direct bitirnT tra.r:fu r
checkout
optror,s
Corrrtrined se::fu
La"e che'lout
:;.
cr:l ir:e:,li! Js
Expre:; Videc checilcui ;eJ s.jjf che:i:
ou:
Unpcid account t-)Jlcnce
Collcc(iorr of .fcce urrG
Accounls a.jrng
Front office reccrcs
Gu"-st histories
a) A day
P
as
b),.{glay as
c) Frorit offi
i
cu:!.r
"r'
pi
a n u a I ( no n a u to m.
I e,J s,
e rn f rcl i o fii c e- e q u
Senti automated syst€,n
Autontaied sistem froni cifiae e.quipment
_<,.
i
p r lr e n
t)
PAR-T C
I ROlJ.f (il
OI)ICS:
l.lt.i:
.I
L,1
t I?n ll(,1i1-,
IICSPI'l'r\Ll
[/
f'}L;.iJi,r
iilG
r',i
l
I
I
1.
2.
lD [: .'.^.t_Ui,'i iil
)'IELD i.l^rilAGt;.:.ii I
3.
4.
5,
l
Li l.
I
r'.I
Il.i: S
I
l.l i\(-
E l. Ir',II'.ri.::
:
i.I
I
i I r=
r)iit i,;lJ t.).('l l',il(it-, ['i'r', ,J'(jii I r\ Vl]-:i
HOSPITALII-/
Concept of Hospitalrty
..
Inrportarrce oF HospiLality
|
f.lana 3ing HospitaLbT Deh,, ery
f'lanagenrent's Role
Ser vice Strategy Statenlent
Developing i! Servicd I'lanagenrent Programrne
I'lonrenLs of Truth in l-iotel Service t.lana3ement
Ernployee Buy ln Concr:pi
Screeni ng t ntployce r.;ho deliver I'losp;ia:if,'
Tr airtlng lor l-iospit.rlrty
[-v.ll u J Ung 5cl vicc l,l Jnit! crn ent Pr o.gr arnnt e
a
[:ollorv
-Ilrrotrglr
'
PLANNING AND EVALUAI'tTIC
.
.
Forccasting lloom Avail.rbiliry
Useful Forecasting Data
Percentage oF walk-ins
Percentage oF Over-stay
Percentage of Under-sta7
Forecast Formula
Samplc forecast forms
Roorn count considerate
Eudgi:ting for Operaiicn
Forecasting Room Re.renue
EstinrotlrrgExpenses
Refining Budget Plans
Evaluating Font OF;ice Cce;ot:cns
Daily Operation Report
Occupancy Ratios
Occupancy Perceniage
/r,veragqDaily Rate
Average Rate Pcr Guest
,
I
'
.
.
YIELD MANAGEI'"IEIIT
.
llrr: Conccpt of
.
llo5pitJlrty lndusir),' /lpptrcrUon
C.rpacityl'l;'lnajernen!
Yrcld l.lJn.'tterrieni
Di5count r'illoc:r trt-rn
Duratron Corrtrcl
. I ieasuring 'i reid
. Usrnq YielJ l.lanagr,ri,_,n:
irr;1,:rrii;t! Ft :;lr and Lc,.; C:;;r:ri T:::; .'r'reld l.lan;lerncni C.,:,',;..;..:r S:,:,,,1.e S,:,.:rn
HUi,lAl,J RESCU ii.C- t l,'.i
l/ic !i.l=;
J
f
l.: j-1,1, ii I ir,.i:, l:r;l- j ,'i, l-i:
I rrrai:;r'rtl , i. r'jj
'l L : -. i I :: :- ; j
L- :' l: I t , l',, , I
r
:
t't
_,r,r,.-/
-_
C:ritil,,r jiai::rnJ ?=;5 ;t,-.,:j ii:: ji iJ i,- --:t ii:::r:t
i.(::i u'-r,ta:a ;.:,.'t I -lil:ar nil lr,rt: i t:i iai
t
D=;:r--nielri
Fi oiitc.:'-ions
-fr
lnsicr
s
I.ri:rr:ils
-J\
.fi
--{rr>--
-fr,
-<t
1zz
fs
a
,'o
.U
'-!
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:)
3.
VOLUI'IE FEEDITIG
3.1 INSTITUTOML
& INDL'STRI{L g.TER,Ii,IG
Types of institutjoi:al &. indusr;ial catcring
I'lenu planning for insirtu.jcnal & industrill catering
Scope of grov,th
)
,
3.2
I-IOSPITAL C.ATEtilt,lG Diet rnen--s
)
3.3
OFF PRETIISF-s CAIE'IIIJC
lnrp;rirnce of hygrene
,
l-iring of eqtripm€..t
t'lenu pianning
,
Tlteme plrties
Concept cf cen..ral prsJ.rcjcn ur, :
3.4
I
^
QUANTITY PURCHASE &
STCaic=
In:.oductr'on to pcrrl:sing
Purcha:ing system
Purchase
speifica:3:j
purcha:ing technjc..:Es
(rn.:
,rvr
vJ r. r
'. .\r;
)
I
)
nPrEND'X a
FooD PiiollJal ic:1 l-ii-c;1'/
t
1.
I
L =:-a
i''
LA.I.I:3. Tii=-l?.'/
- LAICU|
'-
f-
lEi.li.i-!
- CCiiTF.CL
r-::':-:'1 c:;-::
- DLITIas AllD F.esPoiistSi' 'nES Ci
2,
i
CHARCUNER.E
- SAUS;.GES
- FOP.CaiilA'ls
r
'
I'lARliIADES, cuREs, SRIil:s
- BACCN, HAI'I, GAt',lr'ioll
I
- G^LA;TNNES
.
PATES AND TERRII.IES
- l'lOUSSES AflD l'lOUl'SELlllES
- cl lAUo
.
3.
4.
5.
6.
rnolt)
ASPIC ANO GELEE
- Notl EDIBLE DISPLAYS
AIi'ETIZERS AT{D GAfu'I15iiES
L
SAIID!VICHES
COO'(:F''{
USC OP IIERBS AND \^NNEs IN
INTE RTIATIONAL CU I5 I IIE
. gRITISH
- FRENCH
. SCAI'.IDII.IAVIAN
. I'IIDDLE E,{STERII
- GER|4AI'I
.
SPANISH AI'IO PORTUGUESE
- rrAuAt'l
- },lEKICAIJ
.
1.
ORIENTAL
6AKr-<7
<ofilEe(--rloNERl
^r-tD
- lLtNqS b-'To?PtNqs
- FPozer-t PetSeErS
'(4tr&rtYhtltr-i
- I9REA7 /t1A RNq
= Cr+ocg L-ATL
a
N A A Nn6n 6 E NT
-LA.tool > De*ai
- KtlCHE N qewAR\^tq
. 91o (E g MA NA Getrv E N-t
- q4g))c-IroN rnANA[1e/4€ N_t
Kt'ic+4E
tv1
?Roi>)c1 E t s
d8-
Lo
p/uF-N'l
APPENDIX
D PRODUCTIOiI & PATISSETIIE PiTACI IC'\L
40 ses of nlenus frcrit the rcii.''.rine
ID
III
ii:h eij
tc ir.:i'::le mci'e ci:ltes frorn the resPecir':
:
-:rons'
REIERENCE BCOICS:
i:
prashad. ccoljng \.rih Indian nr:rsters b7 J. In:ler
2.
3.
4.
5.
6.
A taste oi' lnJia
ila;ra an<! Fradee) Das Gupta.
b/ l'll'-ihtri' Jaifery'
lniia
Cooking Deli3hts
Rotis and ll.ans
The Inciran i'l:nu
Fla','ours
s:.;\
tur Jaiier'7'
ci
'1:hJra1-ls b,'Dig"'i.;a7
t-'','purcbi
S:;-;r'
3::bzr
(Lu::ra) b','\"':lcom: Gr::: Chefs'
A\','ADH
i','r
R.ice
'r'aktini Puirc
Gc::,: f'..'1':
3Jliar;.hini
Ar:i i(3<:
ialani Khu::i.r:
[ioor l,lJlr.rl
P
].,i
I C::"::
i.iu'1t'l-,r
iic3:|:
3
a^:i ' n^ : :-:
Pa!1,.:: (: .:' i ,ls)
F::::i
t
a-'.lr
0:drnt
Aa
ai
i:i:-
:n/l i'..::; i l:::z'la:n'
aE
,.r
a-
Tlkon Farath-.
tshate Ehaai
Pul ao
.i
Luchi
llimid
l,latar Sutir Kcchuri
FDstr Charchari
:
i.'-i:::? l l.lai Kan
$t
iaJa
- :- srma
-l i''l
,
')r,n
(r
t_),tl
di
Prawn Pilao
5a rrna
Steahed rice
Pav
Arrcz
Cocunut Pulao
Rice EreaC
;crl.jl.1'J::: :1,', L jaic
Yac'.--:
2rz.';n 3:':l:
, ':'-tc'':th
o
t:',
Gc:n Hs.r C;r1,
(C: l'.ren) Cafreal
f;
,i
.f,:
61,
6h.rrt
Bro'''rn fuce
Khichdi DahiCoodh Nu Pulao
I'lcti:i Tll,'J'i'r
Pogres - ll :'-llr, Jcarl,
i,ri',:.lr l."J :lri Ji:
<;':, f.1,.^
Rctla a
;.'anga
r r--^rr.,-,
I'id: c; J, I
S;rlr
Shrikhand
Ll:'-l:;t
Ooodh Pak
i:li i
n:!'
a
nC ir
Gu.;;ral Drl
Cs; nt;rt
l: i,
Kz
ii
lli
Chutney
3n:r':dt Currr'
Lasun
Da','-ata
i4ohanthal
Puran Poli
l4agaz
L: psi
ne:onlato
f,
l(,.
f
I
I
F
'r,
jJr
,g
,,
!1". -^ . ^
' i i L.:li :.
::-, i;.t
Lirr ani
HyClraba.Ji Eiryani
Bir-r'; ni
-;A
I
\a
lrrlrrrlrl llo
I'leetha
\.r1,
Meettralfilo-
ri Naan
4$i
l'lutton pulao
4
Namkeen pul,:o
Chot
Palak l.latter
i:a:ia (?eeja meai)
r.:::ra yakini
(z', a Chai;an
Rocan,.csh
,'tA
Aa f casi:
Sh:';l:n G:sht
0
\s
s
Al .Yakhni
Kangach (Gucchi)
ic:ri!rh
a
l'leettra pulao
Kashmiri Dum Aloo
HinJ Fl:,lan j;sh
3i K-:n-i3
*o
Chaman Shufta
lJadr u yal,,hnl
Taba'< l.iaas
(
Masale Bhath
Moongc/al"Xhiclredi
a Chappathi
iiolltr n rbir
f'lasal: po;ri
l rlgul Chappaihi
t,
/i rI)ti
Coconut poli
Tomaio Saar
Uas
Usal
Bcsan Lacjoo
Karanjia
I
undi
Shrrkhand
'[)
3
t9
;ira;',',;:n l..arela
.,4
r;:.1::t
3l:iltli.,,ari
Clrole
Fu,Jrna Clru[ney
i5
r'9
>a ll.)-1t
Gajar ka hal,,.,,a
di kneer
P,or.,,
l.l:3oor
:8
g
Gr_tar l,:;,1:.-r
.: :,: I,icrJri
lie:i
)
Chhclia te paneer
,e.
0
JT
t
)
,l
Ghate Ka
putao lei.tt
Bajre
i(
p.c5
'.,:,':.1
f,l.:
lla s,::la
:s i:: s i':
S. i.:
i
J,i3
.t s
Ci'-:i:j C,,-.-:.1
l'.'r:i L:r..1
f'lalJ,i ka ro*G'
Sesan Ka Gatta
Faoad tC Subzi
ilco t4ongodi
lier Sangri
llalahr Kj Sutrzi
l'lrrclt Ki Sooklri 5ul.lzl
Di!.-a:ri
l.larva ki
kachauri
Al,Jrroth U
n)itllri
It,tjl-rhog
Dal ka hair.,,a
,
,
)
'
,30
>,\
I
:,,illil),tl
ii;'lri:
ttrt ticl
e
-r
r
llror art
n
i.l rr.rL,ari P.'r;'ilras
Cti :1..: : Ll
::: tt.:ir
K:ri G.:-:!:':;l-,: :i:re)
Kc:,:.i'.':'ii:a K::haribu
CI;:ll:.: S:.:,', (i:.raia)
Pal Payasa ttt
Paruppu
Koctlru
lrrli Crrrry
Ol.rlt
Kalan
Jarrgiri
Rasam
Mysore Pak
Payasa m
I't
;rr
llrr
t tt a t
t
A
Avial
Pumpkin Erussery
6
al
--':FolD lzrW)cl
-
toN
'*
1!Al ysse eE: _
pr{l
tcAL_
4
Ai'perJ
Dt
t
l1
9tr-rrn, 4
SUGGESTED
l'l:llUS
FCa.
Tl'i.
PFT.CPOSi:D S
iLLlS'S
FRENCH I'lEIIUS
t.lENU 1
,
a
Consorltrlld
nOUlct
'
C.rr
tttctl
cLtlttL. ('llit...,r,Ut
Ponlnles Lorette
Haricots Verts
Salade de Betterave
Brioche
Baba au Rhum
MENU
2
"
MENU
$
6
Bisque D'ecrevisse
EscaloPe De Vea Vienncise
Pommes Battaille
Courge Provencale
Epinards au G'atin.
Croissants
'Gateau De Peche
3
q
CrEme Dubarry
Darhe De Saumon Grille
Saucc Poloi::c
Pommes Fondanl
Petrts PoiS A L lr Flarnrrt'rnrlc
ts
lt
l-.
ri
(r
lt lt r';r'l
loltc lct (rrr
l-t ntrt
tIENU
4
(ii
l1
Veloute Dame Elanche
Coie De Pore Charcuierie
Pommes De Terre A La Crime
Carottes Glace Au Gingembre
Salade Verte
:
ilarlcquin Brcad
CllccolJtd Crc:lrrt f'ufts
' 1:l ;U
5
Cabbage Clicv;der
Poulet A La Rcx
Fomrilrls 14li-qu:se
Ratatour
ll
e
tl
1i
i
Salade De C;rciteeijl Cclerr
Clover Leaf Eread
Savarin Des FruiS
(
-j
l4Ellu6 Bar'.
Svc
--J iiceul
Pcr;;li . F'.':,li'.'s
S,llil(i I Lrc Cl c!,Cru
Gafira i !lr-i
Cre;e 5u:-'-i;
nlEllU
7
Du.n.s:. il.ir,:rl
Fcul:: i'l:r','.:r1
Crc; :'.'-:'1
i:'"li!ti
Sllrl;,: iircrrr:t:
[-ltol;it L't l '(l
Paie CarS l::t;',trla5
f.lEfiU
B
Krorirc:irc5
Fil'-'t De 5cl
14EllU
9
:
\''.'al"vasi:
Pomrnes LYcnnatse
Funghi l'1;riraii
Eread Strcls
Scul'fle N1,l;niise
Vcl-Au-Ver,t De Vclaill' et Jamti::r
Homard ThermiCor
SalaCe \(/alCorf
Vi.nn3
Rol 1s
[''lousse Au Clrcccl'-"' r
E
li
.:3 J
r
l!
'
1
'
'
-..41
"ro r
n,i
..
_ 1iJ Li.:.-1t
,
.
Qrri;r
L.;r
., ;.,,,iC
r.lrte
S;ria:l: cl:,./iarrie
poiirn r:s p;,risienne
iJ
ij:lca:ra
Criine Brulee
'1.)
ct
,tj)
ilN[sE
^1fi.1u5
l)iar.,,rr Uoll Soup
I
MENU
,.in
Frred !./antons
S,,.,,eet
& Sour pork
l_lahka l,lcc.r<llcs
{6u
2
f'lEl,JU
Hot & Sour soup
Beans Sichv,,an
Stjr Fried Ctricken
& pepoers
Chin.:se Fried Rice
€;@
,30
lierVU
fDs
S
Sweet Corn Soup
Shao l4ar
0D
,
sp
MENU
in,
'4l
Tung-po 14utton
yangchori.Fried
q
Rice
W_anton Soup
sprrng Rclls
Siir Fried Eeef & Ceieri,
.
Cho.,,r i,lei;.r
MENU
5'
?raivns in Garlic Sauce
Fish Szech.;ran
Hot & Spri: C.rL,bage
Stc.:rrrecl l{.torlit,:
)
.INTEItllATIo,^].'l i .;-l Il |.
'". ,;
, _,lc trn pepitc;_ia
SPAIN
pa elia
Frita*.a De paiata
Pasiel De I,Ja43:na.
ITALY
I'linesiron e
Ravicli Arab,eata
Feiiccinc C*.rbcn;ra
rLiru. A..rJ
b
l].i,
,
GEill'Lii,l r Lj;t:;(,
U.K.
ni
Li :-,;.l orc lle:::t::..,1 ) i,i:i.::, .;.
1^,
'],-r,]nrrltl
it_. L -.,
;.J
Scctch crcth
Roast !sef
Ycrksirii-e puJcrino
^
-l---r
srorlU
LiIiCS
C.
Turnios
Hoasi pci.=to
Yorkshire Cuiti -fart
Cr
u:,ty (ir r.,rrJ
- .33
c
.-,r,r_.-:
,'
t.
e-._,,.:r,
f,i-.r,s:i:.-t ,l 1,, C
Ii
..:r
.,-1 ,.a
,1,,,r:
i^'.r.i-r
D;rl..l;;;r
I
i,rtr,'ii,rrt {li,',r,1
Brri(Ell'/ AiliJ ;-.\ i ilir;lia Fi:..,- IICAL
I'1UST INCLUDE:
'
.
LTECOP"AI
-
GATEAUX.
.
ED CA|€S.
IM'EPNATIONAL BREADS.
.
- soF.8fTS, PARFAITS.
- HOT/COLD
DESSERTS.
:
DEMONSTRANON OF
CharcuIcrie
.
GALANTINES
- PATE
. TERRIIIES
.
MOUSSEUIIES
l\
,.\\i
34
&
I
5eq 3
1op,c- t- ? (tracr,+)
>L /.n \
-IoptL- t
FOOD
Ayb'tptx
i\-/
- 1fener B)
& EEVEMGE SERVICE TH-OiiY tt pMCTICAL
SEM3&4
iil i' lv
PART A
ALCOI]OLIC
tlt_vt lrAr,(,,
2
wr(55
9.0.0
IIiTECf U'TiCI I
9.1.0
9.2.0
CLA.S-:iF:C.\TICiI
ii
DEHiJIT]Oi
FRClU: r,Ci,l
02
r0,0.0
iriril I -:3TICt,t & D=Flt,Jmot,l
10.1.0
10.1.1
LIJ:::.1-{t
t 0.1.2
i0. i.3
10.1.4
10.2.0
10.3.0
10..1,0
J
l(r,i
I-i ! : =,I STI L V I'IATU RAL
FOiTI=ED
Jr^a!'vi
,
J
A;.C1.';'ilzED
D:Ai;mCi,l AilD FR.C)U3nC;,1 CF
EA'H CA;EGORY
',",:i
;: i :.3lucl
OB
i,iG coutiTP.l 5s
02
or :i.: ,,, a)r:t.D lilcLUDlii(; ltJL)lA
iij',::i,.1! ,",l,ti plcICtjs oi:
F3-l',::, C:i:'lijJY, ITaL\',
02
SplJt,l, cic
17
--
'.-;.
:^
18
L:r.:;.llC'l
ii.r'.'
Lt
a
-.
,$-..
@
'g
,d
rp
.g
€
a
09
h
td
02
l
Ll_____a!
P
APER.IT]FS
;@
13.0.0
l,l3::i::iG
13. 1.0
Tr?:)
13.2.O
sEF.'.1C:
C=
-i-Enl.l
02
I
I
qL_01
6.
UQUEURS
lEy
a
@
-
!{.0.0
1+. 1.J
D:.=i;= 3lt, i1r STCi'r' iiJ
ii,C:-UatlCil
t4.2.0
Cdr-:33elaS
B;i.i
:F
I 1. J.'-,
n)
02
0q
7
COCKTAILS
I
I
a
rqna.
&
!,5. 1 Lr
:.5.2. J
01
! 5.3.C
,b
)
04
qlrr-
04
[-)
i5.4
0
15.!;.u
l'ICCK 1.,'.lL
02
st,tcli.Ll'/ c(,i,1.t5
0t
q'l
12
GLOSSARY
B
OF TERMS
BEVERAGES
16.0.0
TE3.r.is
16.1.0
I.I
F.ELir:l
TO
ALcoHouc
Ei\Ju TEFJ.I:; ;CtCGY
01
al
FOOO & BEVEMGE SERVICE TI{EORY €t Fi. I
PART B
S
No
lrlCAL III tt lV
Sr:5-Te::r:
Tonir
Hours
Tlr
I
Planning and Oper.rtinq
various [:&E Oul.lct
(Speci alt'7 Rc5trur.rnt
Coffee Shop
Fasi Foci Putrs
Disco Fiielrt Kitcn.n
Rcrrn Sen, ice etc.
FIight il'.ch:n
in,Jusirial Cen:e:n
F:.,:ia;l l;ycur. cf [uncticna,l
;:.J ae:rli.ir',' arcrl
- Cl;',::'.,,e c( a g:od
c,-^--.:-)
l;'r'out
0l
F;::i:5 if, b.: ccr,:rierel
01
01
.,nrlent
1..
!,. -.- :..,:.^.^-r.5
--.,J
-Turs,Lrvra^
0l
r'l^ F illl,rr'l
I
r_.,-(
:
..
:.,
i-r.rii-,1.^
, r,ir:,).,i
t,.ir,r,
i.,,!
-..-.rIL.1r..r(
02
a ---.--
'' -- '
-.-
j r..-,,-,',
-'-r'-:nnl
'''^ af
-
^,
!_-
-:. ,,".
:.:. :-':': lci';'ltj
- :::
-ir.-:5
<-.::l -.
' i-i
c^j-.F.r.r
^-.
I .::
r:S
-.
l:i
02
t tr::l'.er7,
.,1..T
e::,
[' nl.,:lli;:i ;:tr:
;,:. ".r,. a-r!
i
02
,^t ':-: !t:c:, furllir.;,.n9
nf
f,:r-'r.,:l:.
in--C r:C;L
2
F&BSteifCrgani:ation
Ca:r:::ies cf
C'--:n, \'
u,.,
ManagingF&BOutlet
Su;er.,rscry Sijlls
C:, eic;ing emcien.y
S:.ar i:rci cf se .ice
r-.-J.-
4
& rL< pcnslbiirties
tr^|1
'\-.u
llL..-
rl'^t
2
s'.-atf
Cr:a:):a::cn chart
I l\riL
truncticn C;ierinq
8a nquet5
;;rrr:;t';cl cir D;r'::;,:et dept
i ;: :: i Rts::nsrl-',1,';cs
C'
:--:
-i
?'^'c;tt'1
r.rr^.,.
i:^^...i
!-'.r;iJ- FROTOCCL
j:,:: i::z Rtquiremerit
t:-
'.: /
:,-:;2..
iJ,;e!irlC:t.
Jh
02
04
?
l.l se-en'pla:e
S:r,'rce Tca:'..;;rg
Iii=cii.iAL BAi{QUIT
t
Rr:ep:rcn
,
Cc :i:1zi I pa rti es
Ccnvenijon
S.:rninai' ExhrL.:';cn Fashicn Shovrs
Tra'Je Pair
C!:js3r
Ca:ering
FiV..CTICAL
5
Buffets
)
14
10
6
Guerilit
CS
r:,ril cn
Gu.:rIo'i:rt
7.
B.
Specialff Cuisine
ca1''-"
2,;,';'.
Fe: iure
c
f
Ci
i,
::eni
cuisine
G:cle
|3.ner
Far Easi:rn
l.l:-zi:: n
(-
ttta:
ail
l':::=:,::r:an
','r:
9
e !z-.:=.;n
l(itchcn Stc,,';;ri-tJrnq
(
(,
()
APPENDIX
ApPLt.i):oll oF coi,'i,'urERs rltEoRY & PRACTIcAL I
E(
II
PART A
i:
Tlte ll,r:ic olrjr^r;trves of the cotrr:e to introrluce ihe stt,den'6 to
techrroloqT), To lntr orluce llre stutlcr]ls to tlre [).r9tc concepu oi C;ltr.rt,ti';'-):'.r'lrli
OR.IECTIVES
Ur.trr
I:
cot"lPUTER [t;t']I)AI4ENTALS
II\JI-OI(I.IATJOI'ICONCEPI:;AiJOFf{OCESSIi';3
I.
.
Definitions
. lleed, Quality ;rnd Value of lni:rr;^,r:;:'t
Da[a Processing CcncePts
2.
.I
ELEMENTS OF A COI',IPUTER. S./STEI'I
3.
HARDWARE FEATURES AI']D. UsES
. Componenls of a Computer
Definitions
Characteristics of Cornpulers
Classihcation of Computec
.
.
Limitations.
.
il
.
.
l.r
?e"i8."T;t
soFnvAR;
. System Sofhvare
. Application Scftvrare
I
D
^
.
.
)
UNIT
2.
?
Language Classifica'ion
Ccrnpilcrs Arrd Interg:reters
O2EMTitlG SYSTEI'1S/EllVIROl,ll'iElff5
EAStcs 0F l'1S-DOS
1.
. Internal ccmmanCs
. E.ricrr':. -rtitai
;'
l
llIi ir-, -
2.
. bUl/
I <clrj,
I)
'
"';'
::-.',: :: a^: a" -'!
. \',h3t are
-i,:r :,:i '.',i:.j-.,'. i-:::'..': i::'::';:r3.
. i;.-': of a "',':nilc,',3:;lC',',
I
\"if;l'(r"
3'
.n,l
,';r!
')
I
,;:.'.'.r-
-
::-trniri.j , l.:,,.
,::, 1,1 i . .: ,
:: ,:i{l1l i 'llr:
,,
9
,...'.^.r
<
--F'
.L.a,ir:,irr -: ,',
,
9
C:n::ps
Devices
4.
,0
Generations of Conrputers
Primary and Secondary Storale
Data Entry Devices
',:l
''lr.:r. l'l: -:
UiliT r.
li ;l
f
.
;.::
.' : 1
i': i;|:;:i';".t.,,
' i l:i ',',':; J
. i lS Lrc:l
. i.1S Accc::
. l.lS Por',er Pcint
- :-'-
I
.t
)
!
'
CAPA3IUTIES OF I,I5."1'ORD
CF.EATIi\iG A DOCUI'I=IiT
.
Entering Text
. Saving the Document
. Editing a Documellt alrczil s:r=i
. Getting ai'ound the Documeni
:-c Disk
. Find and P'eplace Cpera:icfts
. Printing the Docunreht .
FOru'InTTING A DOCUl.ler{r
.
1
luslifying ParagraPirs
' . Changing
.
Paragraph inC:n5
Sefting Tabs and I largi..s
Forma$Jng Pag- and D,:t'.:rrl'r:s
Using Eulle..s an,J llurr.btric.'3
.
.
. Headers/Fco:e6
t
i
h*13
9wn
E
+'"
?npt A
?nzt B
'- \).,
tl:
v"orlcl 'of conlputers and computercse (Computer
l)ruct:t'-illU.
h d \!olld
:>-_
.
5
.
Pagination
SPECIAL EFFECTs
.
Frint Special SffeCs e.g. SciJ, Urd:r!rne, SupescnpS Subscript
'Changirtg
Fon'-s
Clrrrrgirt<; Casc.
CUT, CCPY AND PASTE O;'[R.\IIO|J
6.
.
.
.
.
7.
I'larking Blcc!s
Copying and Pasirnq a Flo(k
Ctlltirlr; ;lrl(l [r.r',tiIl(J .1 Flock
Deleting a Blcck
Formatting a Block
Using Find an,i Replace in a Bicck
USING f\IS-!VORD TOOL5
.
Spelling and Grammar
. l,lall Merge
.
B.
TAELES
.
.
.
9.
GRAPHICS
.
.
i0.
Printing En'.,:lcps and Labels
Create
Delete
Format
Insertin? Clrp
ari-s
Synrbols (3c;3:r/Sh:drr:g)
. \'icrd Art
'
FFJ|{T OPTIOiI
.
.
Pre,r':,',in-:': :' 3::,.:r'i'a-:
Prin:ri.i! '.,i:-- : f ::';'":':
[rr;i]:t;.1 ,-: ,-:.:. :ri,: l:::
[]itillt, jQ :t '- :::: I Sa:
,: t- - . :-.'...'^ -:
l'r.r.'.;;:J i',.
.
. ;:
,:, :.-l
I'
-:
:ll :il '- ',a C.;',
-
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. Unrt 1 anC Unil2 (l--:r:i I .. : a:,' ' -.: l
. Top.c:- cf Unrc l;".: L-,,1 I .':;,1 i.';.:---.:i.
. Top;cs cc,,,erea ui:i :i piacitlalt,ll::-)ri: .',
l)
The noit: [cr
. r --
tr_y=i.
i
:_
l
(r:r.
-t;tl cr;ll)'-r;-: .::: iq'-"'.-'- (:'-;.:-..,. ;:rJ sf ,-:: i.,:,,'::) cCnctrning Urc cltcptcrs rvill be prepared by llre
rcicd ,.]..t,r:n',: tht,r n,iili:s.
ICil CCitCIP rS Ai]f, 2F.CCESSIilG - i]i-G;UTii.i D,rS, Aiii.::DADAD
r::,.jr',r:]
rc5[)ectryc lir:f
It.lFair.i.l,'.'i
a)
b) ELEi.l-irT5 OF A COr'rFUTEi. 5'i SlEi,l - I'lp..KU3j::l V:F.;(F/, i.:ut.i3Al
c) .HARD\VAFTE FEA-ruRES AilD U-:E5 - f.lR.l'lADH,,,:_'li{ii,tl F.iO. HfD=pi.aAO
(J) SOFilVARE COIICEPTS -DR..T.P.OYCIl0',','DilUi'/, C:LCUTTA
c) BASICS Or l,ls-DOS - ilR.RAlUtT PILW,
D INTRODUCflON TO'r\4IJDO\^iS - I'14..ll.S.RtrSTC,3i, LUCi$.lC\',,
/.)
Each one oF ihe participant has to prepare one prac-'::l queslcn paper lir::i5n9 to 20 lines of text and giving six tasks covering
the entjre syllabus for practical examination .
3)
Division
oF
marks (prcctical
uvA
Typing & Prirrting
6 tasks of 10 marks each
-J
I
o
n€r
I 'ia
,
c r.:- ,
I
OF COMPLTTERS TI]EORY & PMCTICAL
& II
(lto lrtll.rr:ltarrcc ol'tlrl';'.ol[\v,llc ltl [lro Ll.:'tlrrrtl of v'lllouJ t)l)r::; cI rrrti": lrrt L; :r:tt] tlr'ttL';'
INTRODUCNON TO EXCEL 97
. How to use Excel
. Starting Excel 7
. Parts of the Excel Screen
. ParG of the Worklteet
. Navigating in a Workheet
.Getting to know mouse poinier shapes
CREATING A SPREADSHEET
,. Starting a new worksheet
Entering th6 thrce different types of daia in a '.',:risheci
. Crcating sitnple lortnulas
. Formatting data [or dccinrrl pcinLs
. . Editing data in a l'rorksheet
.
.
.
Using Autofill
Blockinq data
. Saving
a rvorkshcel
Exiting excel
.
MAKING THE WORKS}IEET LOOK PRETN'
.
Selecting cells to format
. Trimming tables rrrith Auto
. Formatting cells for:
."h
l;:l
.
.
.
La
. Ch:nlln! cclu;ir,s
.
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ta bal'.:in
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GOIIIG lllRCLI'3I 111 li::r i::i
. Oilerlirr'l',..rr i
i,.t5 l'li:-i.'i
' 'Uilil:;,. i, :r i,i'-:;liai
. i,lt,,i.t r;i,.1 c.t; , ;,'.,].,:r,lr cli;,1
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l:lt:'.Irj c:li siii;,.:
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Ir,:,:r'.r,r,J aoiul,ill, .il'l r:,,, | , 'l
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5,;;:ii r-1,'ri,itrl ilrr \'.i.;;.;ll1:r:
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PRltITlilG
. Pre"ic',,r1:l 1;eEes be[ore pi,rl'.,11J
. Prinlir::t frc,ritl Lh': Starld'rrJ li,r3::ili. PrinLrng a p,:it of a r'.orlsheea
.
.
.
.
.
i
I
I
. Cltarrgrrig t/tc or reitt.ltiotl of ilre prlnlirl?
. . Pr irttirt':J Lltc r','lrole t';orLsheei in a sing!e pa;rs
. Aclding a header and footer to a repcrt
. Inserting paqe-breaks in a repcrt
.
. FrinUng the fornlulae in ttre v;crkshe:t
ADDMONAL FEATURES OF A U/ORKSHEET
. Splitting r^rorksheet lYindow inio tt';o four panes
. Freezing columns and ro\',5 oi)-screen for r',erk:heet bUe
. Attaching comments to cells
. Finding and replacing data in Ule r';orl'sheet
.
Protecting n vrorPsheet
Function conttnands
MAII'ITAINING MU LTI P LE WCRKS I-IEET
. t\loving from shed in a Yrorksheet
' . Addilinq mote sheets to a vrcrl:book
.
tb
h:i!:tt
| '", r ;2
. lie r-':ii:rtrr] Ciie;t:l'il1
. L-.1:tr,) Llr.l:;i
:
:
Pcrcertt
-i,:'.1:
.
il,o
Curren
Corrtm
. Drcirn:l
L}
Ita4.
Foi'mat
' . Dcleting slrccts ftorrl .r rvotlbr:ok
.
I'J.rming sl)ee[ tal.ls other [han sheei
l,
she':t 2 anC so cn.
Copying or ntoving slteeS from ons r',crishee[ to ancther
d.r:-__>.
L
CREATING GRAPH 1 S/CHARTS
. Using Chart l'rizard
. Clrlrrging tlre Clrrr t vrltlt l,lrc Chart Tollbrr
. l oiltl.lLtlil(, Lllc clt:I t s il^cs
. Addirtg a tert box to a cllart
. ChJnging tlte orierrtatiort of a 3-D chart
. Using dral'ring tools to add gra;.lhrcs to clr.tlt atld t',ctkslteet
. PrirtUrtg a cltlrt rvitlt prin(ing Ute rcst cf t,Ite \',.Jri,illccr. datl
ILITISS
Setting up a clarab.rse
. Sorting recorcjs in the database
EXCEL,S DATABAsE FAC
9.
.
1) Each orre of tlre paiticiparlt lras to preprre one prac.jcal q'r.<'icn paper coi'erirlg appro^irnately 40 to 50 cells for entering data.
oF marks (practical)
VlVA
Graplt (Crcrtion Er Printing)
2) Division
'
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ii
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I
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I
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lVorlslrcct 5 tnsls of 5
rn;rr
lls eJ.l)
-Construction cl'',',orislreet 3r pririiing
I
AWNDIr I\
,s
HOTELACCOUI{TsI&II
PART. A
Sl, Nd
lop:c
AllD PRACTICE tleeC to stuJ,/ acccuntrng. The
accbunting functions, Ccncept and co,.l.,'en5ons, Business transa-ctions,
Accou ntin g captivl Li es, AccounU n g prin:l; ! :s. Accc-- nUn g profession.
01
ACCOUI'ITII'JG THEOR,Y
02
Carc I Study
[-(:ctr.Jr c
05
BUSINESS ORGANIZAT]OII
05
ci crgzi.:i:a!cn. Fcrnra!cn,
A:.3 j:r:rr: fcr business t-r-ansacLjoris,
Basic business oi'ganiza!cn, Fcrnis
I
Registration ancJ l,l:nagement,
T'rpe of lotl;inq oi.;;lniialjan.;, Fir;'';:;:l i;,ii:r;rr:t'-ci'r st,..,i.t1t Icr
"O
g
iI:rLl,l,l
03
lcrlrTrrrcl
.
t:]T1AI]CIAL S IA
IEi.]:iiIS
S,.r:;ic f:rn.rrrcial
SiJiairjei:-j, Ir.cc;:e S:i:. -r€i,'j, l.:;r:e
05
01
06
01
C5
03
02
)i
OB
01
r0
[jir
r;l rr.i.,ll
1it.', tc
r
Shcetj, C'Jter
nillr-.;
0
r5S[ i S. l-j;'.ijiLI llES .'.:i] rQ,,:i i'1' CLlt;::i, I
,i\r,jai.j, C Jjsrl;:al::,r, Ct:::-: tl j:::- :::_-..-:, ii:lr-:,:1t:-.: a!sr'_s aaccunt.
!
i ;, . .'t1.. l .i ..', ;r:i-ii:r:l:,
ii
(t
l
-, 1..:
l/' a,.--iri.:-::--'r t, j:ra : ; _t :, a::: r.'*. fr; -j i,' f lj::tLaajon.
: .r! -r;'r,
! : . :, it-t :r.: '.:
l5
-t
J
l
I
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!iiia.:j.:.'.iIC:.1 Furpcse of accounting
rrral jcurnai, Specilic "rcurnal Bookkeepirrg
ACCCUiIn[]G RECa:'.DS ;.;lD
08
ilccor
ds. I he
G:
lir:cr,,r(,i/nccoun:s.'llre General Le.i;er. Sul:iJrarr,' Ledgcr.
,
i\c,-,;'.:rrtirrq
Systent
EEVIRAGE ACCOUII.I '!i cc:',:e;;.s.
De'.erage Lrusiness a..:;pe ccsln j.
J aas:irTl. C-
Ftii:SEilfAl IOll OF
r0
Usc
Uf'ehrt,
L:,"5IC
ACCOU:Irlii3
i'-
:f Food
&
tr!
I
01
I
:',re''if.';l'l
05
01
Diagrarils, Graplis. Frai.:i:'s
COI'IPUTER & THEJF. APFUCATIOiI
11
The
1
flIOO AilD
09
01
III FiIi.I.';CE
Basic ideas of comput-e;'s. Hard','rare, S,:L',',zre,
IiiiUT,
05
CUTFUT, CPU
ToL-.I lrours
62
7e{ A
Se,q h ". P1 zt E
,to
5D
hv
OB
B
q
{
P
3
\--.
Sl.No.
1.
Un form System oF acccun'-s for
1.1
1.3
3
i.7
3
?
lnJclu--jcn to
Ua:fcr;-t s;'siern cf accounls
1.2 Ccn'.er,5 of (.he lncorne Staielncnt
1.3 Fi'a...,:al Pi';bierts
I.4 Cci:er,= ci iit: 8;!ance Slr':ct (Under
!.5 Frl',-::;l P:'cbienls
v
3
3
Hout
hct:ls
3,
J
_--
S':h-Tc:;:
TcP,c
2.
Internal C?ni;ll
).1
2,:
2.1
3.
lr,tei'nai t.'..:l,l
4,
D:;iai'r,,ii'.",
"-,:
S:--il;'.1
',
i.l-':j i
. Dr;;'lr-.rr,en';tl lncomc StillcmcnLs and Expense statemellts
(S:hedules 1 to l5)
?iz.--'-'-" ;;c:;r:t'rs
'..:r;,rr:j 1't-;jeit i',,rls of Intertt;l Cotltrol
i','.; : : c i I rl': i i.' I c c n'.1 ol
l,r:l: :::-t::a'- ai a,'rd ir.e','i':,'; cl Irrtern;ll Corttrol
r_\ai r nr
i,
.t
l t :'.
B
i.t
:_
Arr rr,'j'r: :.',lr't i-' ;ni'-.i'n.l and Statutci-/ l.udil
C ;::':-:-:i, : -1,','.3,1 irlei-ral Audii anJ StaiulorT Audi t
iir;lt::.:;,::::ir arrd P.evie','r ol interrl:,1 audi t
tl
A;r
:.J
.i. t
,1-.d:'-i.,:5
--l
aC:.>
.i.5
"y
-r
r
r-',
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B
r
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: :: ; : I.J : 1r",r ri cI erPc n! 3')
),'-:,'.. : :' ;i'j
^r
u,
Ci ;,', I ::r"-:
ci
-tl^-r.
L,--c--
-,1
all:,c.lrcn
Lr a,,! 'iJLril
Pr.r:i::l
p,cbicrirs
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g
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(4s
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AWENDX
HOTEL ENGINEERING THEORY & PTU\CTICAL
I & II
PART,A
s*Y opc
01
Lecfu:-e
MAINTENANCE
: Preventive & Ere;kdo...,.n maintenance
Laboratory
Case Study
06
01
0l
02
(a)
ROLE AND Il'IPORTAIlCE OF I'IAIIiTEllAi,lCE
(b)
Organization chart of l.ia
02
DEpARTi.litIT in hci.el
industry rvith emphasis on iG rel"tion v;iih other des;dn;er:rs cf the
hotel.
in te na
ncr cj.pa tri", ent
(c)
:
i
C3
GAS
(a)
He;t lerrls ar,J uri[; rileihocl cI lr:r:':.:;
(b)
LPG anC
i
I
ta.en
i5 prc:e:r-:.:.; principi::i Sui:::r b,..:ri..,-: p.e::L::.i5 to
r',11,'e
COrreSprCnJlIl:l
l;::t..,.1r e ,is :
h::t ouIput
i t:
'; ;:.:.j i,;::t
F-a::.,t
J
be Ja
b::-nr.r:,
NJ
I
())
ElE'1-iir.i'-i r r
: ..:':
:'-r-,.:i;,ii:a:.,.:
..../
,t-.:
::.-i.
al:.-: j:---.--r
:-.--1-..,
i::.::1._::
- .,
l:,,:rt e:;a.-_i,-:-;:::'-.-: c:'- ::-!,,t:,:: Li'-;
,:tiC rri,rircr-,:i,;i,i ,-a ;r'rJ !tl; :'.':.: Ch,-: z-'J i :''.:z ;rJ ;'_:
Criteren:e r,r':1.:
tll;.:.',t'-. :' .a? .- ) c.r j
(
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El.':i't:
c,t:1.
. ;,
; -.:,
:
: ;l x-. i-
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c:::'1:'-.i
r, ^' :t c'::'.;;'.:: it: :
c':'-'.5, s,i':: l ci :;::'- i
;-:ii.tll..l conita::r'ii'l, 5;i:i c:i:L:. f_:ai;
l,lCti, c;r'.lrrr,':, rc:,,:-.r for placing :,',richas cn 1,,e,,,,;e::a.
elenrerr::;,5.lrji;ln
1
n(
I
!-1"'l:;c',,rrr' .l:i(i [,;i:] c( r.rrrlnl
(.: )
(e)
t-:, .' ,t
ll t'r.. 1'r-ic cnctqT (tr1jU,ilp,rc1 cl c;-:;::::rr::, gilclr,
cl:erved vrhile,::rng .:lt:i;t: a;;ir;^1r.
prucautrorrs tc be
Types cf lighLng, cJiflerent lil:irng C:,i::s, irc;:Jes:ent l:rr.;s,
florescent lanrps, other gas drscr;rEe larnps, ill,.:r:r.'z::r, ur, ts cf
illumination
05
(a)
HJELs USED IN CATER.Ii.IG INDUST;iY
Types
of fuels use9,l! catering indusir7 ; calcrrfic
.;a1..:a
;
ccn:pa:a:
06
study of different fuels
(b)
Calculation of amount of fuel required and ccst
06
(a)
(b)
(c)
(d)
(e)
WATER SYSTEI.IS
Cold water systerns in India
lJ.rrdnc:: of r'r:rter, !v.rtcr Softcninq, b.'l:c crcltJnge rlrc:!I0d
0.i
Cold
witer cisterns svrimming pocls
Hot water supply systems in hotels
Fushing cistems, water taps, traps and closets
'7t;r,a3
9eq 4--
oo
t- *)
pazr
A
Pa*r
igc lop,'c I - 6)
G-pL
06
0
-)
,
\t
J
a)
\
KLI-RIGU(AT]ON AIJD AIR CONDInOiltriG
I
01
03
(b)
€
(c)
€
i1)
4
(e)
ie
o
I
lot
D
,
,
FIRE PREVIifllCi,J
Classes oF llre
lrar
D
Vertical Transpc(atron
Elevalors
Escalators
ct
I
I
iil)
nt.:jioaj
(b)
Fire e\tineL.t sh:is,
(c)
Fire deiectcrs rnC aiarnr
(d)
Autc ma
(e)
Struci,rr;l
ti
Ftila i:iGtfl'ji]3 5 rlilt
c;f
;:no!i:.
)
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l
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n
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r ci :,.i : :s
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,
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anJ s:a:t:,1e;-y,
c:cr:;ain
AL
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e^tin;ui:ir:;rg iires
c [i r,: J : : : :--c rs - r :- i]
pr
I
.-.
..-z-;
: .
ASSiGI,II.IENTS
Topi:
1. I',IAINTENANCE
lll:
.t
marnrenance: pre,zenrr,..e nrcintsnan.c,
:
DreaK0orvn
nraintenlnce, conrp.lt i:ons
b i!ecessily
of contract ni.-tintcn.rnie; id,,ari.t::s
..r:J
j
rl:;;rtl..,;rtt.rUr:
oir coI]r
1
:.lct
c Essenli.:l req,:rrrrnenB
ccn ir al ai.
lhejr co,irir.tr;tj ,c e:,,
C
Frcc:c.rre io.- ir:. ii
I
ti..ilr,,,:,.] t;i _c
cf a coitii;at;
jilt:;.-; :irj c.-:,j..r::._:::
.i_-
aria Ficaas:.n"r
t::,i:r-:;
n:Eaiin:nj anJ rJa:l :;;rJ
<.
a
L\!l:,
,..,I
r l.:r.*.._Li::i;-. ia-::y
Cir Cur;t:'-..] nCr
j
fr [).,'1rj:';r-;',1;;',1t I,
ric-lrr i,:lr-,
c
cr
-
:a;
ai,,.,,i.,i; r :.;.;;;
n; ii.t
i
a.a
],, l,I rlf rrr ;,,!.,.1.,,-ir t,, t.li
[iri]laaeltrr)t,,.rl)rfl the arernJa
annuJl ccst
nlinimJnl
c,i
:a
j
r.
is
Replaceoterit i.rhsn the preseni
ccst"is rninii.iium
e E.oncmic reolacenleni ci,cje
eq
rt::l
f:i
suCJenf y faiiing
I
!
!
!
utpment
3. WASTE DISPOSAL AND
pouriiol.t cot{r
es, sUllage .inC se,.ir.:
I
I
tel indu5trT
e pollulj.-n
lution, t}rcrrnll pcllutrcn
I
ON
nSen/aucn
energy in different areas
of
entin g eiiergy cons._r.?!cn
I
I
I
I
I
4b
AWUlDtx tt
r-' rar;0us- 9'.ate;lrd urtrcn la\1'!'. lnptlLs includes mcrcantile
:r.liion and mJnaqrnlent are subje't e^:er)s: e usc ci case l--uCY nreLlrod'
'
. to hotel busrness thrcirgh
iatrippf
and
lcoUf
variotrs lav''s as a(fecting hotel
reii.:1s:i-'::i'.r1; ef bu:rness in re:-'pect of
v,,ill be able to under-,,-tnd the legal
of nlercantile and
proyisions
leqal
c"her
pern-'ris
and
to ia''o': l:..t-::i anC
and Caterirtg business tritft re,.r.nce
*6ao
industrial
la',v.
'I
Laur arrd ccocict,Y
H.-'-:l [).!::.i!r.ir,l
L.l
.1 l,ic-rn trl ancl Dc.lri'lllrorl of Lavr
ir:l':'.:::, cf La"r
1,2
1.3
:.r]5:i
liteJ lc i'.e,i',i'[-i.r;'/
I .i S3'rr..; ci La,'r
I 5 Cia',: l,'.,r",::rt ci La"r
i ! :l::::: ia:,'i,
C:i.]'n.:':; i:.en'?"' rE Llcellses
)..1 :;:::1.:':'::
1.3 S'-:;:r-r:rl ;l,l Terr--l:ra:lon cf Li:enses
l,.i trl: ar Li:r-:l:e; ri-':;t.: rcC tc cpeil ilnd OI)erate
r.
;)i'i;
ll -'.1' :. ilr,1l ir t:lirlil
3
Indian ContraC Act 1672
4
Sale of Goods Act f913
3.1
O3i::.'i:i-:/ i;.:'-:re ard
l".rnds
of Conyacts
3.2 Elsrr,'.;a's cf Cc;T'.ra:t
3.1 Ciler', i..cc;)ulrlce and Cottsidcr aUott
4.1 Sale a:,d A-c:'e:nieni tc Sell
4.7-rcir,:;ca ci a Ccnrra:t of Sale
and
4.3 C.ni::crs and \\IarGn'i'rs Implied Conditions
!'iarran'j"j
4.4 Du'j":s ani niE:.5 of Partres
Consutttcr Protcction Act 1935
5.'l Con:,,n,., l)toicctrcn Councrll'/
Cocs.:n',er9,sputes ReCressal Agencres
5.2 /.pp,crl anC JurtsCrction of 5'.ate and Natronal
Ccr,missicn
" \\ai.
6.
Contraci of Bailment and Pl:i3e
7.
Factories Act 1949
Payment of Wages Act 1935
8.
Shops and Establish Act as applicaLlle
o
to hotels and Caterinq
Establrsh ments
5e,V
9e
3'.
q\
6.1 !.leanrng anC liature cf Bailmeni
6.2 Duies ci tsailer and Eailee
6.3 Co;:ro,cn Caniers and Inn'r.eepers as Bailers
7.1 DeIn::crs - Fa-.cry, l'lanufacturing Process,
thild, Yorng Pe6on, Calendar
.
^.c'-,::, ^C:l-ceni/
Y€zr, \','2?k
7.2 Frc'.'isi:ns regarding health, safety
anJ li:l:are
3.1, D:fini5cns - Indusfial. Est;blishments, Wages'
8.2 Dedu?:ons allo','ed under Ure Act 2
9.1 Oelln,tjcrs - APPrentjcement
Cl::iJ, Cl:sed, Commercill
esi::irs hment.
9.2 Pra',rs:.:Is rt3 aiding Opening and Closing Hours
\.','c.'ncn, Children and Young Pe-:ons
9.:- er::l:,ntrt of
9.i S:::: j:,:r, r',eel'.J7 clf and lea.''e
9.i ;:=: --^., 3::::,r and H1::ene Prc"'isrons
?azt A
oo PAr4 t1
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1j-l3
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7.1
1.
anJ Corlil-iL'ut'ion
3
h_
E
Pectic substances - their role in preparation of
jelly and jams
4 hrs
Fats
G
H.
Types of fats and oils and their uses
Chemical composition of fats and oils
Rancidity: Factors affecting rancidity, prevenUon of rancidity
Reversionl Factors affecting reversion
Refining: Steam refining, alkali Refining, bleaching, steam deodorization
Hydrogenations
Shortening value of different fats.
Emulsions
3hrs
Theory of emulsification
TyPes of Emulsions
EmulsiFying agents
Their use in food emulsion wit,l special reference to mayonnaise
Proteins
Effect of heat on proteins: denaturation, Coagulation, effect of heat
on millt cheese, egg, meat.
Egg Gels: SUrred custard, baked custard, pie fillings and cream puddinqs
Gelatin gels: ProPerties of gelatin, Hydration, sol formation,
gel formation, enzymatic hydrolysis, Food application as in cold puddings,
molded salads etc.
Milk Proteins - Coagulation of milk proteins.
6 hrs
Egg Foams:
i.
ii.
K.
Characteristcs of an e99 foam, different stages of egg foam
formation; Foam stability & factors affecting the
stability of egg foams
Uses of egg foams: Meringues, Soufflds, omelettes,
foam cakes.
Meat Proteins:
Effect of cooking and Post mortem changes
Vegeables and Fruits
Importance of vegetables and fruits in the diet
Pigments: Effects of heat and processing on them and methods
to retain the Pigments
Flavor: Their role in cookery and how to use it to optimum advantages
Turgor: Effect of dressings, salts- and sugar on tie structure of
vegetables, witi special emphasis on salad greens
Browning reaction, causes, desirable and
undesirable effects in food preparation, Prevention of undesirable browning.
Food Additives
L.
Intenuonal additives
Need for additives
TyPes of additives
Roie of these additives (natural and syntheuc) in modification of appearance in
food
preparabon
5hrs
2 hrs
3 hrs
,O no
TOTAL
SECIION
III
NUTRITION
Objectives
nutrients for maintenance of
The students will establish the role of nutrition in health. They will enumerate the functions of various
nutrients on human health.
of
these
intake
of
excess/inadequate
effects
the
ill
will
list
sources.
They
dietary
optimum health and their
They will have knowledge of the requirement of
these nutsients'for adults and adolescents
i.
thr
Intsoduction
Definition of term 'NutsiUon", Nutrients
Importance of food - Physiological, Psychological and social
function of food
Functions of Nutrients in general
47
<t.
4 hrs
Carbohydrates
Definition, composiUon, classification, mono, di and poly
tunctions of Carbohydrates in the body
Dietary sources
Daily requirements
Effects of deficiencY and excess
5 hrs
Lip ids
DeftniUon
Functions
Classificauon: Saturated and unsaturated fats, pt and animal fats
Importance of PUFA; Rancidity' Hydrogenation
Dietary sources and requirements
Dangers of increasing fat in the diet
Effects of deficiencY
Cholesterol and foods containing this
Effects of increasing cholesterol content in the diet
and factors increasing its level in blood.
4 hrs
Energy
Need for energY for voluntary and
involuntary activities, growth and SDA
RDA for Energy
Dietary sources of energY
Overweigh( Obesity - their health hazards
Proteins
Definition
Composition
Classification based on nutriUonal quality (alone)
Mutual supplementation to imProve the quality of vegetable
proteins & low budget
Rrnctions
Food/Dietary sources
Requirements; Effects of deficiency and excess
Vitamins
Classifi cation of vitamins
Functions, sources and deficiency of fat-soluble vits - A.D.E.K
Functions, sources &- deficiency of water-soluble vitamins - Vit
Thiamine
Riboflavin
5hrs
5 hrs
C
Niacin
BL2
vI
Folic acid
Functions and classification of minerals
in general
functions, food sources, requiremenB of Calcium, Iron, Iodine,
Huorine and Na (Sodium).
Water
Importance of water in health
Water balance
Dehydration, heat cramps and methods to prevent the same.
Nutritional losses upon cooking and the methods to prevent the same
6hn
2 hrs
2 hrs
Mechanical
x
Leaching
Enryma6c action
Oxidation
Heat
Acid and Alkalis
Balanced Diet
Definition
Importance of balanced diet
Quanuty and quality depending on age, sex, occupation and climate
Menu Planning - Factors affecting meal
Nutritional aspect-using five food groups
Cereals and their products
Meal Pulse nut group
Milk group
Vegetable and fruit grouP
Fats, oils and sugar grouP
2hrs
6 hrs
(l
l-sTchological gspects of meal planning
Meal Schedules and'econoriic
aspect
Low budget diets with examples
'
Fa.ctors affecting food acceptabilifl
CriUcal evaluatio! of few'meali
di
lerved at the Institutes/Hotels
based on all: these principles
Newer trends in restaurants witn
speciai eminili, on t{rt iUon
TOTAL
45hrs
,rl
J
PRINCIPLES OF HYGIENE &NUTRITION
;
,
will become aware of the
the beneficiat and harmfut effects of microorganisms on food. Thev
groraii. They will be able to apply this knowledge in
physical and chemical environment of food, facilitating microbial
the need for creating the right
contamination, food intoxication and spoilage, and thus emphasize
fi-,Xli.3til:flL?^
preserving food against
U
E
establishments. They will leam to detect adulterants in
attitude towards hygienic practices to be followed in Food service
food and Utus, ensure quality control'
"
I
v
U
)
J
5
v
q
i,
v
v)
5 hrs
Classification of microbes into Bacteria, Yeasts and Molds
Bacterla
Morphology: Shape, size, cell stsucture, motility, spores
neqlireminS: F6od, tempenturg time, moishrre, oxygen and pH on bacterial growlft
Growth characteristics: Growth phases
Reproduction, spore formation, germination
Toxins
III Harmful effects of Bacteria
Food borne lllnesses
Food Poisoning
tuod Infection
Food sPoilage, Putrefaction
5hrs
IV Prevention of Food Bome Illnesses
Hygiene System to be folloryed:
Commodity HYgiene
EquiPment hYgiene
Work area
Personal hyoiene Garbage aislposaf
hygiene
]*
Pest
Control J
+2 hrs*
t
If covered under Accommodation
operations, need not be taught under this subject
'i
J
J-
e
o
3
a
o
d
o
a
d
d
e
a
5Hrs
3e
\
a
V. Molds
MorPhologY
Grovvth factors
Beneficial effects. -Cheese making and anUbiotics
Harmful effects
Prevention and control of molds
VI. Yeast
MorPhologY
Phyiiology & requirements for growth
ReProduction
Chemical changes brought about by yeast cells
bread making
Economic importance oi Yeast -alcoholic fermentation'
Harmful effects and control
of fermented foods
VIL Role of microorganisms in the manufacture
Dairy Products
Vegetable ProducLs
Bakery Products
Alcoholic bevenges
Vinegar
Indiin foods - Idli, Dhokla, Bhaturas
Disinfection
Cleaning and disinfection
B
I.
bY heat
especially in the kitchen)
by chemicals (used in the hospitality industry'
II.
III.
Cleaning of Food Preparation Area and Equipment
Dishwashing
Manual
Mechanical
Detergents used for this
5 hrs
fuod PreservaUon
c
Factors conducive to food spoilage
PrinciPles of Preservation
2hrs
Food AdulteraUon
Food standards
Common Adulterants
Test to detect adulterants
34 hrs
Total
SECION II Objectives
,cooking techniques.on the physlcar structure and chemical constituents of
preparauon and
students wi, know the effects of various
in producing quarity food products.
foods, They will be able to .pprv u,i, t<nowteog!
4 hrs
lloids and susPensions'
F.
ubstances in food preparation
- heat
ProcolloidalsystemsandthefactoEthataffectthese
Flui
re,arations
Pes of colloids in foocls
Col
3 hrs
CarbohYdrates in Foods
Uses of CHO in food PreParation
Change in starch on cooking
Gelatinization of starch
preparation
raao,' #"tting ttiffn"tt of starch gels in food
5)
t
HOTELACCOUNTING
PART-B
I &II
WEIGHTAGE FOR ANNUAL E(AMS,
Note: Guidelines for Paper Setters.
WEIGHTAGE
PMCTTCAL PROBLEMS
Topic
I
25o/o
Income Statement
2 Balance Sheet
3 Departmental Income and Expense Statement
25o/o
4 Depaftmental AccounUng
L0o/o
THEORY QUESNONS
!5o/o
Topic 1 Internal Audit and Statutory Audit
2 internal Control
Leaming Outcome
Knowledge
10%
LSo/o
100o/o
Performance
Comprehension
ToPic
Skills
I
)
I
)
)
Attltude
20o/o
L0o/o
7Oo/o
100%
1
2
40o/o
20o/o
40o/o
100%
3
40o/o
30%
30%
100%
4
20o/o
10o/o
70o/o
100%
!-l
; '.- -\':
Leamingflopic
Knowledge
t
;
t
;
D
,
,
Performance
Comprehension
Outcome
Skills
1000/o
Attitude
1
50%
40o/o
10o/o
100%
2
5010/o
40o/o
Llo/o
1000/o
3
50o/o
35o/o
5o/o
100o/o
4
600/o
3.5o/o
5o/o
t00o/o
5
610/o
40o/o
6
50o/o
40o/o
7
600/0
40o/o'
100%
100%
100o/o
100o/o
100/o
8
50o/o
40o/o
.9
50o/o
a$o/o
10%
100o/o
10
500/o
40o/o
10%
1000/o
I
v
I
I
,
:'
.t
',
_t
/^
a
.a
I
!
/
.t
1. M.C. Shukia - A Manual of Mercantile Law
S. Chand & Co (P) LE. R-imnagar/ New Delhi 110 055.
2. Dr) A N Sharma - Aspect of Labour Welfare and Social Security - Himalaya Publishing Housel Ramdoot, Dr. Balerao Marg, Girgaum
Mumbai 110 004.
3 B.K Chakaborthi - Labour Laws of India
Intemational Law Book Centre/ 74 ParkStseeV Calcutta,
4. P,L Malik - The Industsial Law - Eastem Book Co. 34, l-albagh, Lucknow 225 001. S.R- Davar - MercanEle Law including Industsial Law,
Progressive Corp. tut Ltd. Mumbai/ Madras.
6. B.R. Seth - Indian Labour Laws Published by All India Management Association, New Delhi.
. To<t of various acts covered in the syllabus.
)
.\
PRINCIPLES OF MANAGEMENT
1. INTRODUCION
- Illustntive Case Shrdy: A typical day in the life of a
Manager at Hotej Universe
- Orientation to management thought process
Evolution - Development - School of Management,
Management defined
ROLE OF MANAGER
- Professional Manager and his tasks
Managerial skills - Roles Levels
Managerial Ethics and Organization Culture
Processes
3. PI.ANNING
Illustntive Case StudY
- Planning and Management Process
- Mission
-
Objectives
- goals
- Urgent and ImPortant Paradigms
Planning Process in Detail
Types and Levels of Plans
- Why Plans Fail
- Problems solMng and Decision making
-
nme Management
ORGANIANG
- Organizing and Organization Structure
1,.
- Organization chart
- Principles of Organization
Scalar princjPle
Departmentation
Unity and Command
Span of Control
Centralization and Decentralization
Authority and ResPonsibilitY
Delegation
1.\\
SUBJECT
HOTEL I-AW
lffi iilo/rooic-eamlng6opicKnowledgecomprehension
Peformance
Outcome
Skills
l00o/o
ABitude
1000/o
40o/o
600/o
10
50o/o
40o/o
l0o/o
100%
600/o
35o/o
5o/o
1000/o
600/o
40o/o
50o/o
4oo/o
60%
4o0h
600/o
3So/o
600/o
40o/o
100%
600/o
40o/o
100%
50o/o
40o/o
100o/o
t0o/o
1000/o
100o/o
5o/o
!0o/o
100o/o
l00o/o
REFERENCES:
1.
2.
M.C. Shukia - A Manual of Mercantile Law, S. Chand & Co (P) Ltd. Rqmnagar, New Delhi 110 055,
Dr. A N Sharma - AsPect of Labour Welfare and Social Security - Himalaya Publishing House/ Ramdoov Dr. Baierao Marg< Girgaum,
Mumbai 110 004.
3. B.K. Chakraborthi - Labour Laws of India,International
4. P.L. Malik - The lNdustrial Law - Eastern Book Co.
5.
6.
7.
Law Book Centre, 74 Parl6keeV Calcutta.
34, Lalbagh, Lucknow 225 001.
S.R. Davar - Mercantile Law including Industrial Law, Progressive Com. Pvt Ltd. Numbaiy Madras.
B.R. Seth - Indian Labour Laws Publiished by Ail India Management AssociaUon/ New Delhi.
Text of various acts covered in the syllabus.
q
l-v
,{
5. TEADING AI{D MOTIVATION
I
|
- Crcating a commitsed work fiorce
.,y
- Basic concepB and Definltion
,v
- Theories of Motivation
Hlerarchy of NeeG
D
TheoryIandY-McGregor
Hygiene theory (Hertrberg)
},
5. TEADERSHIP
Y
)
:'l
- DenniEon, Theories. Sge (Uken)
- Managerial Grid
- SibJatioonal lead, currcnt tsends
v
- Team Building
q
7. CONTROTIING
'.-a
- Basic concepts
Techniques
- Definition -
Process and
8. COMMUNICATIONS
v
V
-a
I
4
.4
,^
- Importance - Message Components
- Communication and Information
- Conf,ict and its Resolution
,
Communication and Empathy
- Communication Process
- Aids and Baniers to Communication
,Verbal and Non verbal Communication
,Listening
3
.,,
-
9. QUAUTY MANAGEMENT
]
TAL.eEBIODS
,,
't
,,
,
,
I
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t
,
a
4L
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B.Sc. Catering Science & Hotel Management
Syllabus & Scheme of Examination
UniversitY of Calicut
3
75
z5
4
3
75
25
4
3
75
25
3
3
75
25
4
3
75
zs
4
3
75
25
3
75
z5
4
4
Exposure Taining (22weeks) Report & Mva
)
I
,
:
:
4
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t
I
a
{,
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V
,I
FINANCIAL MANAGEMENT
1.
Fnancial Management
Meaning and ScoPe
,D
-)
2
tation
-,
'I
Hnancial StatemenE:
Analysis and interpre-
3.
Ratio Analysis
'l
'v
,F
4.
Rrnds How Analysis
1.1
L.2
1.3
Meaning of business finance
Meaning of financial management
Objective of financial management
2.t
2.4
Meaning and types of financial
Techniques of financial analYsis
Umitatjons of financial analYsis
Practical Problems
3.1
3.2
3.3
3.4
3.5
3.6
3.7
Meaning of ratios
Classifi cation of ratios
Profitability ratios
Turnover ratios
Fnancial ratios
Du PontContsol Chaft
Practical Problems
4.1
Meaning of funds flow statement
Uses of funds f,ow statement
Preparation of funds flow statement
2.2
2.3
4.2
4.3
4.4
a
Bt
4.5
4
Cash flow Analysis
't
5.1
5.2
5.3
5.4
;
6.
4
Financial Planning:
6.1
6.2
6.3
6.4
v
Capital Structure
7.L
7.2
'J
7.3
7.4
/a
.J
,
:1
<
't
,'
6
1
1
1
15
1
1
1
Treatment of prousion for taxation
And proposed dividends ( as nonCunent liabilities)
Practical Problems
Meaning of cash flow statement
Preparation of cash flow statement
Difference between cash flow and
funds flow analysis
Prcctical Problems
Meaning of Fnancial Planning
Meaning of Financial Plan
Capitalization
PracUcal Problems
15
1
2
1
15
1
Meaning of Capital Stsucure
Factors determining caPital
1
7
1
1
structure
Point of indifference
1
Practical Problems
5
8.
Working Capital
Management
8.1
8.2
8.3
Concept of wor*ing caPital
Factors determi ning workin g
Overtrading and undertrading
o
Basics of Capital
9.1
9.2
Importance of caPital Budgeting
1
Capital BudgeEng apPraising
methods
2
9.2.t
9.2.2
9.2.3
9.2.4
9.2.5
Payback Period
Average rate of return
Net Present value
Profitabilityindex
Internal rate of return
v
,
I
J
,
1
1
2
1
,
?
1
1
,
I
1
6o
I
\7
FOOD
& BEVEMGE MANAGEMENT
S.No.
I
TOPIC
Cost Dyrlamics
Sales Concepts
3.
Inventory Control
HOURS
SUBTOPIC
TH
Cost & Cost Accounting
EemenB of Cost
Oassification of @st
04
Various Sales Concept
Uses of Sales Concept
04
Iopor'iance
Objective
Method
Levels and Technique
Perpetual Inventory
Monthly Inventory
Pricing of Commodites
Comparison of Phpical and
Perpetual lnventory
4.
Beverage Contsol
t2
Purchasing
Recejving
Storing
Issuiflq
Sales Control Production
Conbd
Standard Redpe
Standard Portion Size
Bar Fauds
Books maintained
Beverage Contsol
5.
Sales Control
10
Proce<lure of Cash Contsol
Machlne System
ECR
NCR
Preset Machines
POS
Reports
Thefts
6.
Budgetai'y Control
Variance Analysis
Cash l-landling
06
Define Budget
Defi ne Budgetary Control
Objectives
Frame Work
lcy Factors
Type of Budget
Master Budget
Budgetary Contsol
06
StaMard Cost
Standard Costing
Cost Variances
Material Variances
Overhead Varlances
Labor Variance
Fixed @erhead Variance
Sales Variance
Profit Variance
6\
06
PR
.
/\r_
8.
Laborcostcontrol
;fr#time
Over
e.
Breakeven
Analsiis
c+
t*n
Bt':rts;:t
Contri'oution
Meirginal Cost
08
GraPhs
lc'
Menu
Merchandisine
U:lX
!ilH'"
Flanning
Pricing of Menu'
TvPes of l4enu
tqtnu is Marketing tool
Lavout
tohstnins of Menu Planning
11. MIS
Emor"
of actual cost
RePorts
n'cumulative
I
,
I
:
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',A
,'A
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06
04
HUMAN RESOURCE MANAGEMENT
Introduction to Human Resource
Human Rescurce DeveloPment
1.1.
Personal Processes
1.2 Evoluuon and Importance of Human
Resource Management
1.3 Human Resource DeveloPment
L.4 HRD Cultsrre and OimateDevelopment
i.s iRo anO Organlsational
Z,l Intra'PersonalProcesses
DeveloPment
2.1.1 Learnlng
2.1.2 PercePtion
2.1.3 Stress and CoPing
2.2
Intn-Personal Processes
2.2.1 HdPing
2.2.2 ComrnunicaUon
2.2.3 lnterPerscnal Shdes
3.
Group Process
4.
Union and Unionists
3.1 Group Formation and Group Process
3.2 Organisational Communication
i3 Teim Development and Functioning
i.+ Connia Collaboration and Competition
i
)
4.1 Tnde Union Development and functiol Recognition
.i:i iila union sructul'es and'lrade Union
,i.5 v\ntii" cittar and Management of rrade unions
i.+
I
)
\
5.
Mrn.g.rent
and CollaboraUon
5.1 Dynamics
-li"trt. of Confllct of
Collective Bargaining
and @ntelt
!.i
Conflict ResoluUon
5.3
Negotiation Skills
i:4 i"l" of Labor Adminisfruon :
conciliation'
arbitration and Adjustication
9
)
)
6.
Worker's Participation in Management
Quality of rrvork life and Quality
3
a
{
Sts
clrdes
Z'1
for
g*l''ty
ol Work Life
Stntegies
6tlm'p'o'et*t ln
Quallty of Work Life
7.4. QualitY Circle
Z.+.fSntctitre and Goals of Quality Cirde
7.4.2.Suggestions to make Qualiry Circle
Process Effective
8.
Human Engineer and Research
Meaning and Definiuon
8.2 Work Measurement
8.1
8.3 Work ImProvement
8.4
8.5
8.6
a.i
Method StudY
Motion StudY
Time Study
flurn.n Factor Engineering and Research
3
J
?
)
3
3
a
Forurns
ImPlementing
7.2 Banies to Quality of Work Ufe
7.3
a
9
a
Bffiffffr.
02
02
02
04
02
02
0z
ParticiPation
7.
.l)
6'1
6.3
9
)
and Employers Associauon
-&-
b
01
01
01
02
02
01
01
01
01
01
01
01
01
:I
ls
:
,v
SALES & MARKETING
v
SI
Lecture
Tutorial
LaboGtory
No,
1.
Visitis
Case study
- Major participants Organized sector
ty
- Key factors of success
- Contribution to Indian economy
'i/
- Growtfr potential
2.
MARKETING
Y
- Basic concepts - needs, Wants. Demand. Exchange
- Transaction, value and satjsfaction in Hospitality
U
- Marketing Process - Marketing philosophies
- Related application of concept in Hotel Service
4
1
1
1
Industry
5
1
Industry
"b'
Seminar
Group
2
ITNTRODUCnON
l- Hospitality industsy - A Profile
- Size - Uniqueness complimentary role of Hospitality
Industy with other Industries
'v
;
Topic
3.
MARKETING INFORMATION SYSTEM
- Concepts and Components
- Internal Record System (Result Area)
- Marketing Intelligence System - (Happening Area)
- Marke6ng Research System :
Scope in Hospitality Business
'3
d
Process and Characteristics
Managerial use of
,3
- M.I.S with special reference to Rooms, Restaurants.
Banquets & Facilities
d
x,
,q
4,
MARKETING ENVIRONMENT
V
5
Product
Defining the Hospitality Product
Difference between Good and SeMces product
Levels of product - Generic, &pected, Augmented,
Potential.
Tangible and Intangible Products
Product mix in HosoitaliW Business
5
BRANDING
Basic concepts, Brand equity
4
3
E
a
2
1
1
- As basis for Needs and Trend Analysis and Marketing
effectiveness
- Swot Analysis tor Hospitality Industry of Micro and
Macro Environment
7
-
6
1
I
1
1
1
Branding of Hotels
PRICING OF HOSPITAUTY
2
Concept and Methodology
J
8.
,
9
,
PERSONAL SELUNG
10
Markeung Arithmetic
,
)
1
4
1
1
5
2
I
1
5
2
2
Ratios
Planning AID Sales
Total Periods
)
1
Principles and Practices in HospiElity selling
Selling Process - AIDA Model - ORAM
Gust as a sales force
,
,
8
S.M.M.R Model
Steps in developing effective communication plan
Communication mix
Direct MarkeUng - Tele marketing - Advertising
Sales Promotion, PR & Publicity.
,
3
INTEGMTED MARKENNG COMMUNICATION
35
2
e
SAI.ES AND MARKETNNG
Iopic
SI
1:i^r rh
. -.^-l-
1
3
6
Professional
Seminar
Laboctory Visitis
Home
Tutorial
Lecture
1
,
,
6
I
2
1
1
lity BusinE
iour
I
]
Decision Making Process
It
,"E.
consiieration of consumer bi:haviour
HosPitalify Business
in
'f.r..a-J"a
Marketing
f ,itpoftance of in ilouse
'1,4;.
:i,lgh ui*tens legal action against a Lu)
l
q
2
Holei
a
IqNNTTT SEGMENTATION
3
Slgm"nUng the Customer
l
2
8
-
2
1
1
z
1
genenl
Consideration
Socir,-EcDncinic GrouPs
Women
Short Break Makers
Active Leisure
Eatng Habits
CorPorate Seclor
\v
L7
9
I"IARKETING
ffi-rcetc
-'
tlit ion Statement of Hotel -
4
Objectives
I
-
1
2
1
3
z
tactics
ay
Sfategic Planning Process - Portfolio
'4
n
,r_4
Capability
dt
d
Iniustriaiization of service
a
I
-
Strategic
AsDects
edltioning the Product and market
5
4
@ANrzATroN
1
Case studY
Seminar
sy
6
A DAY IN THE UFE
o
7
d
3
otrl
tiavir.rg been oriented
rJ
?
1
34
4
to Marketing Fundamentars sbJdent shourd
Business
norar
3
2
z
6
2
Process to various
be able to Integrate Marketing thought
aspects of
AIMS
ManagemenL
To emphasize imPortance of guest oriented
of
perception
guests
of
terms
Defining Business in
industry
By
the end of
ar:byiues rn
J
4
marketing tunction for Total
HospitalitY
J
MANAUE
"f
QualitYManageL
!
\,
A SAIS
MARIGTING IN HorEts
iet't
'iit.g,;u""
t
v
OF
SALES EGCUTER
O&,ECTIVE
have rearnt the core concepts of Marketing
academic session student shourd
pran and think strateg;iry u',;
o.
hospitality Industry. They shourd
the
Jil a
Marketjng
and relate and apply them to various
hours are
above
The
l'lote:
tunctions'
, arketing
of classroom teaching'
only a suggestion, Adrust to 70 hours
65
174
a
a
FACILITY PI.ANNING
:
t
1.
Hotel Design
It
n
u
01
01
Evaluation of accommcdational neeG thumb rules
v
It
tiat $e hotel must combine the
integrated function of housing feeding,
entertai nmenq rentals, services, mai nterance
light manufacturers
Ensuring
)A
:h
Design Ccnsideration
A 1.1 Attnctive Appeamnce
1.2 Efficient plan
1.3 Good location ,
1.4 Suitable material
1.5 Good workmanship
1.5 Sound financing
1.7 Competent Management
2.
Facilities Planning ;
,4
3
1V
Star qassification
,r,
nd
planning pattem (SLP);
Planning Corsidera6on
2.2 How Process & For diagram
2.3 Procedure for determining space, ways of
determining space requirements space rela6onship
2.4 Architectural consideratio
2.5 Difference between carPet area and plinth area
2.6 Approximate cost of construction estimation
01
2.1 The systemaEc layout
2.7 Approximate openting areas
in budget type,/S star tyPe hotel. Approximate
other operating areas Per guest room
2.8 Approx. water/electical load
req uirement - esti mation
'!t
a
02
01
01
01
01
02
01
0z
3.1 Criteria fur star dassification of hotel
02
4.1 Equipment requirement fur commerdal kitchen
4.2 Specification of different equiPments
4.3 Layout of commercial ktchen
4.4 Planning of various supporting services.
02
02
02
5.1 ti€f6/srk analysis
5.2 Basic rules & procedure fur network analpis.
5.3 C.P.M.
01
03
01
c1
of Hotel
Kitchen
9
tr
5.
Project Management
4
5.4 P.E.R.T.
C1
5.5 Comp.:rision of CPP| &PERT
5.5 NeEwork oashing determining crash cost,
,
t
02
normal cost
5.7 Oassroom exercises
92
34
I
REFERET.ICE:
I
,
\t
u
at
J
)
1.
2.
3.
Systematic layout Planning - Richard Muther Cahners books, division of sahners
publishing company, Inc. 89 Franklin Stseet, Boston.U.S.A.
'Food
Service Planning: Layout & Equipment: Lendal |i KoBchevar, Margaut E
Terrell
Management Operations & Research: N Saryanarayana Lalltha Raman 'Himalaya
Publishing House.
It
)
!
ECONOMICS &TOURISM
)
ECONOMICS &TOURISM THIRD YEAR
One of the attributes of eccnomic develoDrneirt of a nation is tJle grotvllt of hotel and tourism
Rationale
)
lndustry. The process of libenlisation/ fiscal policy and monetary Policy in the contoG of
)
intemational environment is the basis of the inPut content.
Shrdents will be abte to undestand the economic policies - monetary/ fiscal/ industrial
Objectives
)
and their impact on the national as well as international economy and corclate tha
)
economic development with tourism industry,
)
MANAGERIAL
Leaminq/Topic
)
Knoudedge
hension
)
)
o/o
1
40
2
50o/o
3
40o/o
4
5
4Oo/o
45olo
Per ormance
ComPre
qo/o
4Oto
4o/o
40olo
45o/o
Attitude
10%
100/o
10o/o
10%
10OVo
loo/o
1Oo/o
100o/o
lOVo
)
)
t
)
)
)
)
)
)
)
)
)
)
)
)
1
)
)
100%
10Oo/o
lOVo
)
)
1000/o
Skills
a+
100%
U
Introduction
E
1.1 Economics
1.2 Managerial Economics
,ta
1.3 Objectives and, Consvaints
.r!7
1.4 Decision Process
|l
1.5 Basic PrinciPles
F"
2.
Demand and Revenue AnalYsis
2.1 Meaning of Demand
2.2 Types of Demand
(i
2.3 Determinants of Demand
2.4 Demand Functions
t
2.5
!
2.6 Demand Forecasting with
special reference to hotel indusb"y
\w
2,6.1 Regression AnalYsis
Demand Elasticity
2.6.2 Econometrics
iv
2.6.3 N;;ive
\
2.5.4 Smoothing
2.5.5 DecomPositic"
2.6.6 Market Research
!:
2.5.7 Juries
1?
2.6.8 Sales Force Estimates
of
."ecuEve OPinion
2.5.9 Delphi Method
2.7 Practical Problems
,/4
Cost and SuPPIY AnalYsis
\t
3.1 Cost Concepts; Economic Cos, Explicit
3.2 Economies of .scale
3.3 Diseconomies of Scale
3.3 Estimation c( Cost Function^
.\,
\v
. Engineering flathead -ind Survivorship
Method.
\t
\,
-t
v
4.
Market and Market Forms
4.1 Definition and Classification of Market.
4.2 Perfect and ImPerfect Markets
4. 3 Market Forms
4.4 Pure ComPeUtion
4.5 Perfect ComPeotion
4,6 Imperfect ComPeUtion
\,
i
J
v
G
!
Implicit Cost
Opportunity Cost Historical and Replacement Cosc,
Incremental and Sunk Cost' Fixed and Variable Cost'
Separable and Commur cost" i Private and Social Cost' Total
Average and Marginal Cost, Long Run and Short Run Cost'
!E,
,v
and
6s
Sub-ToPic
S.No. ToPic
5.
pricing in
Hourc
Practice
5.1 pricing objectives
5'2 Determinants of Price
5.3 Pricing Methods
5'3'1 Cost Based
5'3'2 ComPetiUon Based
5'3'3
Demand Based
5'3'4 StrategY
Basec:
5'3'5 Pracucal Problems
REFERENCES:
I
l.D.GoPalakiishna-AStudyinManagerialEconomicsHimalayaPublishingHouse,Mumbai,Delhi>Nagpur,
I
2.
I
S. GuPta
- Managerial Economics
;:,1.f"1,ru;:l#3";:$i3:JPu1y,.t:'#il.ff'Eltno,,o
companv
concepts and cases rato Mcc..w-Hlr Pubrishins
Ltd./ New.Delhi.
r)
4. KK. Dewett - Elementary
Company Pvt
Economic Theory J'D' Varma S' Chand
Ltd" Ram Nagar' New
Delhi:
t
)
\
)
)
E
t
)
D
3
3
{i
-
3
3
3
3
e
'3
.7
61
/- l.
ECONOMICS &TOURISM
Part B
a
1.
f
Hou rs
Sub-ToPic
Sl No ToPic
Indian
1.1 Characteristics of
EconomY
lndian EconomY and
Hotel Tourism Industry
of tourism
Groraii and development
1.2
j
?
1.3
LJ
industrY in India'
iotet iirOustry in National economy'
1.4
;;.til'rlnfluencing
inlo*
g"n"i"uon' Employment generation'
groradi of
hotel'tourism indu:
of growth oftourism
1.5 iini."
t
I
.
In India'
2. Tools of Tourism Economics
'
Y
{
{
3. Nauonal lncome ConcePs
and ImPortance
I
i.-e N..t"utent
3.4 DifficulHes of Measurement
t
4.
4.1 Quanury theory of moneY
4.2 l'lodern thsory or Income Theory
4? Inflation
i.i'r DemandPulllnflation
c.i.Z Cost Pull InflaUon
i.l. Control of Inflatjon
Theories of
McneY and Prices
v
t
5.
5 .1 Definition
BankTypes-of Banks
of commercial Banks
of
.A
;.iF;$;t
Bank
i.i irnoont of CentzlContsol
i.i l'r"tnoot of Credit
lt
Intemational Trade
5.1 Internal Trade and
6.i fee rraae and Protection
.v
Banking and Finance
6.
International Trade
7.
Tourism and Balance
4
if
PaYment
v
^
,v
.Z\
\,
,3
.-.
t:
l.l.
l:
l:
l:IJ
and Balance of
7.1 Balance ofTrade
PaYment
Diseouilibrium
7.2
"- Equilibrium'
z.:
payment'
in the Ealance of
PaYment
imP'o;ing Balance of
8. 1
International Co-oPera6on
Inll tdj"u"ent
"t
[
Abst ra(t ion
2.1
'') ,
economic ttreory and Tourism
oemana and SuPPIY AnalYsis
;|i
L.1 cosVBenefit AnalYsis
;..; Economic Imoact AnalYsis
2.6
s.i oennition and ConcePB
) ) Gross National Product (GNP) Nek
(NNP)
,.i National Product
of National Income
8.
in Hotel
Foreign Cotleborafion
Tourisnl IndustrY
and CollaboraEon
8.3
iease, Agreements and
rtantniie' rlanilge''nent- .'
iitrta
and Chain oPeration
,a
Learning/ToP:c
Knowledge
Compre.
Skills AtEtu(e
50o/o
5}o/o
40o/o
45o/o
hension
L
600/o
50o/o
50%
I
RLFERENCES:
.
.
100/o
5o/o
100%
40o/o
40D!;
4OVo
1C9'o
1O 9o
Pvt
fru=t',pirrcer S.Gill - Tourism and Hotel Management I Anmoi Publica6ons
A.(. 3haUa - Tourism Developmeni
Ltd', New Delhi - 110 002'
Sterting Publishers Pvt Ltd., New Delhi 110 016.
. pi"an Nath Sstrr - Successful Tourism l4anagement - storing Publishers Pvt Ltd'., Naar Delhi - 110 016' . Joseph D Fr.idgerr - Dimensions of Tourism-- Educationat InsUtute of American Hotel/ Motel Association'
.K. Deusett/ LDI Varrna - Elementary Economic Theory -Chand & ComPany Pvt Ltd
Ram Nagar, New Delhi - 110 055.
1
/
l
,
:
,
,
,
,
,
/
a
j
rt
J
1\
t
'
'r^r
.J
'
V
I
COMPUTER AND MANAGEMENT
INFORMATION
SUBTOPIC
Sl No. ToPics
\t
1.
fti,
Management InformaUon SYstem
Definiuon
f System
CharacterisUcs of SYStem
Elements of System
Eoni.Pt and definition oft'1IS
Gvelsof MIS in an organisation
";
MIS sub
v
systems
Crps)
MRS)
D
2.
V
Planning
ERP Enterprise Resource
,a
Definition
Functionalities/Modules
Vendors
InEoduction
Network ToPologY
4\
Bus
Star
Ring
,?
iq
Network APPlications
Tvoes of Network
I
Network Configuraton
Hardware
Server
,'
LNIMAN/WAN
Nodes
L\f,,
Gtannel
Fibre
a
E/
optiqffwisted/claxial
,4
Hubs
Network Interface card
Arcnet
J-
TYPes of Nehrcrk(Softraare)
Novel
Etiernet
Wndows NT
.A
q
lc
I
i:l-\
.,.
J
Power Point 4.0
II
t:
t:
lt^
l^
[:
T;
lIff l:ii,:l*
ii:,] Hffive.lix,iPi..x}
views
Power PoinB
Slides
l:
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t:
u3,f
Creating
Tooic
1
modifying
Creating slides, rearanging'
objects
Inserting Pictures'
Setting uP a Slide Show
an Organisa6onal Chart
to 3 are theory
robic + to 5 are Practicals p-cticar sy'labus willnot appear in the theory
covered under
rtrl
o.m
papers.
topi s
practical PaPer
7L
I
It will
be excludively given as
a
\
I
Note:
1'ThenotesforindividualchaPtersandquestions(objectiveandshortanswer)concerningthechapterswillbe
their names'
prePared
a)
b)
c)
2.
UV
tn" r.-t-spttuut
itiff
MR. K.S'MGARAJAN' CHENNAI
MANAGEMENT INFORT'IATION SYSTEM
LUcKNow
MR'N'L'nlsIoGI,
PLANNING
RESouRcE
Lr,mnp-rusi
NETWORKS MR.R.K.GUPTA, NEI'V DELHI
-
2.
3.
I
/
I
I
\
,
a
I
,
v
3
\u
a,
r/
.lr
,
J-,
-
-
::T:lr?t$iliTl.r.r.,r. - 5 srides (evaruation onrv on soft copv. No
b. DBMS - Creation of Database(evaluation of Hard copy)
Sorting or indexing
c. VIVA - 10 marks - duration 10 mts'30 mts
duration
Power point- 20 marks
DBMS' 20 marks
Books
noted against
Rec
print out essentiar)
-
rn Management By ROBERT MURDIC &loEL ROSS
I(ASAVANA
ELIAN M' AWAD' Publication: Galgotia' New Delhi'
v-
L.f
--t\
v
RESEARCH METHODOLOGY
v
it
Research' An Introduction
:,
tt/
1,1 Meaning of research
L,Z Objectives
1.3 Types of research
1.4 Research Process
1.5 Criteria of a good research
#"untered by persons doing research in India
1.6
;;;;
t>
Defining The Research Problem
2.
2.1
What is research Problem
Selecting the Problem
ltecessity of defining a problem
Z.C f..nniqr"t in defining a Problem
2.2
i.3
c. r:v
(:y
3.
Research Design
4
Sampling Design
tt
\ry
^_4
3.1 Meaning, Need
3.2 Feah.rres of a good design
3.3 ImPortant concePts
3.4 Different Research Designs
4.1
Steps in sampling design
4.3
TYPes of samPle designs
+.i
cniracteristics of good sample design
,{\
5.
Methods of Data Collection
I,A
f4
same.
nl
Processing of data
\/
rjl
7.
Tesung of HYPothesis
8
InterPretation & RePort Writing
idl
ta
rJ
l^
t;
l.l:
l:l:
5.1
TYPes of AnalYsis
Siiustics in Research
7.1
2,2
7.3
HyDothesis
6.2
C6ncePs Concerning testing
Tests of HyPothesis
8.1 Significance of rePort writing
g.Z Oi-ffo.nt stePs in wriEng rePort
8.3 Layout of research rePort
8.4 TYPes of rePoft
8.5 Onl Presentation
i.e N".f,.nio of writing a research
l:
l:
l:
l:
lt_
t:
I:
r;
t:
t-
report
Fly UP