Course structure of BSC in Hotel management Course structure I st year 2 nd year 3 rd year Code Subject Credits BHM101 Basic food & beverages production-1 5 BHM102 Basic food & beverages service-1 5 BHM103 Hotel housekeeping-1 5 BHM104 Front office operation 5 BHM105 Principles of management 5 BHM106 English-1 2 BHM107 Indian constitution and ethics 2 Code Subject Credits BHM201 Hotel housekeeping-11 5 BHM202 Accommodation operation-1 5 BHM203 Basic food & beverages service-11 5 BHM204 Continental food & beverages service-11 5 BHM205 fundamentals of tourism &tourism products 5 BHM206 Communication English 2 BHM207 Environmental studies 2 Code Subject Credits BHM301 specialized food service 5 BHM302 hotel & tourism information management 5 BHM303 food micro biology and nutrition 5 BHM304 front office management 5 BHM305 hotel law 5
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Course structure of BSC in Hotel management Course ... · ham, preparation, menu examples, selection. UNIT 16: ... Menu- Meaning, types, food & their usual accompaniments, French
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Course structure of BSC in Hotel management
Course structure
Ist year
2nd year
3rd year
Code Subject CreditsBHM101 Basic food & beverages production-1 5BHM102 Basic food & beverages service-1 5BHM103 Hotel housekeeping-1 5BHM104 Front office operation 5BHM105 Principles of management 5BHM106 English-1 2BHM107 Indian constitution and ethics 2
Code Subject CreditsBHM201 Hotel housekeeping-11 5BHM202 Accommodation operation-1 5BHM203 Basic food & beverages service-11 5BHM204 Continental food & beverages service-11 5BHM205 fundamentals of tourism &tourism products 5BHM206 Communication English 2BHM207 Environmental studies 2
Code Subject CreditsBHM301 specialized food service 5BHM302 hotel & tourism information management 5BHM303 food micro biology and nutrition 5BHM304 front office management 5BHM305 hotel law 5
Year – 1
BASIC Food & Beverage Productions-1(101)
UNIT 1: Regional cuisine.
UNIT 2: A detailed study on North and South Indian regional cuisine: Goa, Kashmir, Kerala, Andhra
UNIT 6: Introduction to Large scale commercial, Cooking: Contract catering.
UNIT 7: Industrial catering, Institutional catering.
UNIT 8: Layout of a large quantity kitchen.
UNIT 9: Staff hierarchy, production workflow
UNIT10: Banquet menus: Planning, indenting, costing, forecasting, recipes, pre‐preparation and
cooking techniques.
UNIT 11: Stores: Principles of storage, Types of stores.
UNIT 12: Layout of Dry and cold room, Staff Hierarchy,
UNIT 13: Guidelines for efficient storage, control procedures, Inventory Procedures, EOQ, Re‐order
levels, Bin Cards, Form and formats, Function of a stores manager
UNIT 14: Cuts of Meat & Meat Cookery: Cuts of beef, pork, lamb, chicken, SPS.
UNIT 15: menus examples, methods of cooking each cut, Cold cuts, ham, bacon, common types of
ham, preparation, menu examples, selection.
UNIT 16: storage points Food Commodities Classification with examples and uses in cookery :
Pressed meats, Smoked Meats, classification of milk and milk, products including cheese.
BASIC FOOD AND BEVERAGE SERVICE- I (102)
Unit- 1 Introduction to catering - Different types of catering establishments. Relationship of cateringindustry with other industries. Staff organization in different types of restaurant, duties & responsibilities
of restaurant staff, classification of restaurants. Types of restaurants, status of a waiter, attributes of awaiter.
Unit- 2
Classification of operating equipments used in restaurants & their uses. Ancillary departments still room,pantry, hot plates. Restaurant service Mis en scene, Mis en place. Table laying- Points to remember whenlaying a table. Uses of a dummy waiter
Unit- 3
Menu- Meaning, types, food & their usual accompaniments, French classical menu. Types of service-Different styles, factors influencing styles of service- advantages & disadvantages.
Unit- 4
Breakfast- Types, cover laying, terms used. Classification of beverages- Preparation of non alcoholicbeverages, examples of non alcoholic beverages.
Unit- 5
Order taking procedures in restaurants. Room service- types, order taking procedures for room service-telephone, door hangers. Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory.Savory- examples types. Ice cream –meaning, categories
Hotel HouseKeeping –I(103)
UNIT-I :- Introduction to housekeeping department, Meaning, Definition & Importance of House keepingDepartment, Role of House keeping in hospitality industry
UNIT- 2 :- Lay out & Organizational Structure :- Layout of House keeping department, OrganizationalStructure of House keeping department ( Small, Medium & large), Interdepartmental relationship(emphasis on Front office & Maintenance), Relevant sub section
UNIT –3 :- Staffing in House keeping Department, Role of key personnel in House keeping department,Job description & Job specification of House keeping staff (Executive Housekeeper, Deputy housekeeper,Floor supervisor ,Public area supervisor ,Night supervisor ,Room attendant ,House man, Head gardener)
UNIT-4 :- Planning work of house keeping department, Identifying Housekeeping department , Briefing& Debriefing, Control desk (importance ,role , coordination), Role of Control Desk during emergency,Duty Rota & work schedule, Files with format used in House keeping department
UNIT-5 :- Hotel Guest Room :- Types of room-definition, Standard layout (single ,double ,twin ,suit ),Difference between Smoking & Non Smoking room’s, Barrier free room’s , Furniture / Fixture / Fitting /Soft Furnishing /Accessories / Guest Supplies /Amenities in a guest room, Layout corridor& floor Pantry
UNIT – 6 :- Cleaning Science, Characteristics of good cleaning agent, Application of cleaning agent,Types of cleaning agent, Cleaning products , Cleaning equipments, Classification and types of equipmentwith Diagram’s ( Mops , dusters , pushers, mechanical squeeze, vacuum cleaner ,shampooing machine )with their care and uses.
Front Office Operation(104)UNIT 1: The hospitality industry: History and development of Hotel Industry
UNIT 2: Types of hotels staffing.
UNIT 3:scheduling, work shifts
UNIT 4: Job specifications & defining the term hotel Classifying hotels, levels of service.
UNIT 5: Front Office organization: Front office operations ‐ Organisation chart, job descriptions of
Front; office personnel.
UNIT 6: Front Office Operation: The guest cycle’ Front office systems .Front office forms.
UNIT 7:The front desk: Front office equipments, telecommunication, Property management systems.
UNIT 8: The Accommodation Product Need for hotel product brochures.
UNIT 9: Tariff cards, Types of guest rooms and suites
UNIT 10: Executive floors or club floor concept.
UNIT 11: Types of room rates
UNIT 12: Basis for charging room rates.
UNIT 13: Meal plans ‐ Types, needs and use of such plans.
UNIT 14: Type of guests: FIT,
UNIT 15: Business travellers,
UNIT 16: GIT, Special Interest Tours, Domestic, foreign
PRINCIPLES OF MANAGEMENT (105)
UNIT I- Management: Importance – Definition – Nature and Scope of Management Process –Role and Functions of a Manager – Levels of Management – Development of ScientificManagement and other Schools of thought and approaches.
UNIT II-Planning: Nature – Importance – Forms – Types – Steps in Planning – Objectives –Policies – Procedures and Methods – Natures and Types of Policies – Decision –making –Process of Decision – making – Types of Decision.
UNIT III-Organisation: Types of Organisations – Organisation Structure – Span of Control andCommittees – Departmentalisation – Informal Organisation.
UNIT IV-Authority – Delegation – Decentralisation – Difference between Authority and Power
– Responsibility – Recruitment – Sources, Selection, Training – Direction – Nature and Purpose.
UNIT V-Co-ordination – Need, Type and Techniques and requisites for excellent Co-ordination– Controlling – Meaning and Importance – Control Process.
English-1(106)
UNIT 1: Grammar, Voice, Narration, Tenses, Correction of sentences, Singular, Pleural,Genders, Do as directed involving ‘neither, nor’ ‘no sooner than’, transformation of sentences.
UNIT 2: Essay writing (upto 500 words.),Topics to be given from current events, social issues,Topics related to the hotel industry.
UNIT 3: Comprehension of an unseen passage.
UNIT 4: Paragraph writing,Expansion of a given idea, Expansion upto 250 words.
UNIT 5: Rapid reading,News paper Reading, Magazine Reading,Hotel Journal Reading.
INDIAN CONSTITUTION, HUMAN RIGHTS AND ENVIRONMENTALSTUDIES
BLOCK 1
UNIT -1: Meaning of the term Constitution, its importance, the development of the Indian
Constitution.
Objectives
Introduction
Meaning Of the term constitution
Importance of the Constitution
Development of the Constitution
Let us Sum Up
Key Words
Some Useful Books
Answers to Check Your Progress Exercises
UNIT - 2: Reorganisation of States and National Integration
Objectives
Introduction
Demand for Re-organization of States
The States Reorganization Commission
Arguments in Favourand against linguistic States
National Integration
Meaning
Problems
Solutions
Let us Sum Up
Key Words
Some Useful Books
Answer to Check Your Progress Exercises
UNIT - 3: Framing of the Indian Constitution and Preamble
Objectives
Introduction
Background
Composition of the Constituent Assembly
Election to the Constituent Assembly
Status of the Assembly
Committees of the Assembly
Making of the Constitution
Criticism of the Congress Party’s role in making the constitution
Appericiation of the Congress Party’s role
Preamble
Ideals of the Preamble
Significance of the Preamble
Let us Sum Up
Key words
Some Useful Books
Answers to Check Your Progress Exercises
UNIT - 4: Salient features of Indian Constitution, Procedures of amending the Constitution and its
limitations.
Objectives
Introduction
Sources of the Constitution
Salient Features
Written Constitution
Flexible Document
Sovereign Democratic Republic
A Welfrare State
Federal System
Parliamentary System
Fundamental Rights
Directive Principles
Fundamental Duties
Independent Judiciary
Single Citizenship
Universal Adult Franchise
Secular State
Emergency Provisions
Federal Features
Unitary Features
Procedures of amending the Constitution and its limitations
By Simple Majority
By Special Majority
By Special Majority with the Actification of the States
Let us Sum Up
Key Words
Some Useful Books
Answers to Check Your Progress Exercises
UNIT - 5: Fundamental Rights and Duties, Special Privileges for SC/STs, Backward classes,
Women, Children and religious and linguistic minorities
Objectives
Introduction
Historical Perspective
Meaning of Fundamental Rights
Nature of Fundamental Rights
Fundamental Rights
Right to Equity
Right to Freedom
Right against Exploitation
Right to Religion
Cultural and Educational Rights
Right to Constitutional Remedies
Fundamental Duties
Special Privileges for S.C/S.T’sBackward Classes,Women,Children and
Religious and linguistic Minorities
Evaluation
Let us Sum Up
Key Words
Some Useful Books
Answers to Check Your progress Exercises
UNIT – 6: Directive Principles of State Policy, Values and Limitations, Differences between
Fundamental Rights and Directive Principles of State Policy
Objectives
Introduction
Historical Background
Nature
Classification of Directives
Directives,Aiming at the establishment Directives relating to economic matters and gandhian Principles Other Directives
Sanctions to the Directives
Values and Limitations
Differences between Fundamental Rights and Directive Principles of StatePolicy.
Implementation Changing Scope of the Directive Principles of State policy. Let us Sum Up Key Words Some Useful Books Answers to Check Your Progress Exercises.
BLOCK 2
UNIT – 7: Union Parliament – Lok Sabha and Rajya Sabha
Objectives
Introduction
Rajya Sabha
Composition of Rajyasabha
Qualification and Disqualifications
Term of Rajya Sabha
Powers and Functions of the Rajya Sabha
Legislative Powers
Executive Powers
Powers equal with Lok Sabha
Special Powers
Lok Sabha
Composition
Term
Qualification
Powers and Functions
Legislative Powers
Financial Powers
Executive Powers
Miscellaneous Powers
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 8: President, Prime Minister and Council of Ministers
Objectives
Introduction
Qualification,Election and term of office of the President
Powers and Functions
Prime Minister
Appointment
Power and Functions
Council of Ministers
Features of Council Minister
Functions of Council of Ministers
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 9: Supreme Court and High Court
Objectives
Introduction
Composition of Supreme Court
Powers and Functions of Supreme Court
Original Jurisdiction
Appellate Jurisdiction
Appeal by special leave
Advisory jurisdiction
Composition of High Court
Powers and Functions of High Court
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 10: State Government – Legislature, Governor, Chief Minister and Council of Ministers
Objectives
Introduction
Composition of the Legislature
Powers and Functions of Legislature
Governor – Appointment
Powers and Functions
The Council of Ministers and the Chief Minister
Composition of Council of Minister
Powers and Functions of the Council of ministers
The Chief Minister
Appointment
Powers and Functions
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 11: Indian Federalism and Political Parties
Objectives
Introduction
Nature of Indian Federal System
Indian Federal system – Constitutional determinants
Unitary trends in Indian Federation – A Strong Central Government
Meaning and Nature of Political parties
National Political Parties
Regional Political Parties
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 12: Centre State Relations – Legislative, Administrative and Financial, Adult Franchise
and Election Commission
Objectives
Introduction
Legislative Relations between the union and the states
Administrative Relations between the union and the states
Financial Relations between the union and the states
Adult Franchise
Merits
Demerits
Election Commission
Compositions
Powers and Functions
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
BLOCK – 3
UNIT – 13: Explains Meaning and Importance of human rights. Together it also deals with Universal
declaration of Human Rights.
Objectives
Introduction
Meaning and Importance of Human Rights
Universal Declaration of Human Rights
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 14: Development of human rights and fundamental rights. It also explains International Law
and Position of India in the International Field.
Objectives
Introduction
Development of Human Rights
Fundamental Rights
International Law and Position of India
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 15: Social and gender discrimination, torcher and genocides and about two human rights
covenants.
Objectives
Introduction
Social and gender discrimination in brief
Torture as a Covenant
Genocide as a convent
Let us Sum Up
Key Words
Some Useful Books
Answers to Check your Progress exercises.
UNIT – 16: European charter of Human Rights – Amnesty international.
Objectives
Introduction
Amnesty International
Let us sum up
Key words
Some useful books
Answer to check your progress Exercises
UNIT - 17: People’s Union for Civil Liberty (PUCL) – People’s Union for Democratic Rights (PUDR).
Objectives
Introduction
PUCL and PUDR Today
Organizational Structure of PUCL and PUDR
Issues and Concerns
Let us sum up
Key words
Some useful Books
Answer ro check your Progrress exercises.
UNIT – 18: Human Rights Commission – Minorities Commission and remedies against violations of
human rights.
Objectives
Introduction
Human Rights Commission : an overview
Minorities Commission : an overview
Remedies against violation of Human Rights
Let us sum up
Key Words
Some Useful books
Answers to check your Progress Exercises
BLOCK 4
UNIT – 19: Meaning, Scope and Importance of Environmental studies – Components, physical or
natural and cultural or man made
Objectives
Introduction
Meaning
Scope and Importance
Components of environment
Physical Components
Cultural Components
Let us sum up
Key Words
Some useful books
Answers to check your progress exercises.
UNIT – 20: Concept of Ecology – Structure and functions of Eco system
Objectives
Introduction
Concept of Ecology
Structure of Ecosystem
Functions of Ecosystem
Let us sum up
Key Words
Some Useful Books
Answers to Check your Progress Exercise
UNIT – 21: Biotic and abiotic factors- Environmental interactions
Objectives
Introduction
Biotic Factors
Abiotic factors
Environmental Interactions
Let us Sum up
Key Words
Some Useful Books
Answers to check your Progress Exercises
UNIT – 22: Biological Resources – Plants, animals and micro-organism
Objectives
Introduction
Biological Resources
Plants
Animals
Micro Organisms
Let us sum up
Key words
Some Useful books
Answers to check your Progress Exercises
UNIT – 23: Social issues – Human population and environment
Objectives
Introduction
Social Issues
Human Population and environment
Let us sum up
Key Words
Some Useful books
Answers to check your Progress Exercises
UNIT – 24: Environmental Pollution – air, water, soil sound –conservation and preservation of
environment.
Objectives
Introduction
Environmental Pollution – Definition and Meaning
Types of Pollution
Conservation and Preservation of Environment
Let us sum up
Key Words
Some Useful books
Answers to check your Progress Exercises
YEAR-2
Hotel HouseKeeping – II(201)
UNIT 1 :- Housekeeping Supervision,Importance of Inspection,Checklist for Inspection, Typical Areasusually neglected where special attention is required, Self Supervision Techniques for Cleaning Staff,Degree of Discretion / Delegation to Cleaning Staff
Unit 2 :- Linen / Uniform / Tailor Room,Layout,Types of Linen, Sizes, and Linen ExchangeProcedure,Selection of Linen,Storage Facilities and Conditions,Par Stock : Factors affecting Par Stock,Calculation of Par Stock,Discard Management,Linen Inventory System,Uniform Designing : Importance,Types, Characteristics, Selection, Par Stock,Function of Tailor Room,Managing Inventory,Par level oflinen, uniform, guest loan items, machines & equipment, cleaning,supplies & guest supplies,Indentingfrom stores.
UNIT-3 :- Cleaning Procedure & frequency schedules,GUEST ROOM,Prepare to clean,Clean the guestroom (bed making),Replenishment of Supplies & linen,Inspection,Deep cleaning,Second service,Turndown service,PUBLIC AREA,Lobby, Lounge, Corridors, Pool area, Elevators, Health club, F&B outlet,Office,Areas, V.I.P Handling
UNIT- 4 :- Special Cleaning Programme,Daily, Weekly, Fortnightly and Monthly Cleaning,Routinecleaning, spring cleaning, deep Cleaning.
UNIT-5 :- Floor Operations,Rules on the Guest Floor,Key Handling Procedure - types of keys( grandmaster, floor master, sub master or section or pass key, emergency key, room keys, offices and storekeys),computerized key cards, key control register- issuing, return, changing of lock, key,belts, unusual
occurrences,Cleaning of Different Types of Floor Surfaces,Special Services - baby sitting, second service,freshen up service, valet service
UNIT-6 :- Care and Cleaning of Metals,Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromiumpewter, Stainless Steel,Types of tarnish, cleaning agents and methods used.
ACCOMMODATION OPERATION- I(202)
LAUNDRY- Commercial and On-site Laundry,Flow process of Industrial Laundering-OPL,Stages in theWash Cycle,Laundry Equipment and Machines,Layout of the Laundry,Laundry Agents,Dry Cleaning,Guest Laundry/Valet service,Stain removal
FLOWER ARRANGEMENT-Flower arrangement in Hotels,Equipment and material required forflower arrangement,Conditioning of plant material,Styles of flower arrangements,Principles of design asapplied to flower arrangement.
INDOOR PLANTS- Selection and care
ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT-Reporting Staffplacement ,Room Occupancy Report,Guest Room Inspection,Entering Checklists, Floor Register, WorkOrders, Log Sheet,Lost and Found Register and Enquiry File,Maid’s Report and Housekeeper’s Report,Handover Records,Guest’s Special Requests Register,Record of Special Cleaning,Call Register,VIP Lists
INTER DEPARTMENTAL RELATIONSHIP- With Front Office,With Maintenance,With Security,With Stores,With Accounts,With Personnel,Use of Computers in House Keeping department
BASIC FOOD & BEVERAGE SERVICE-II(203)
Unit- 1
Floors/room service – meaning, full room service & partial room service,BF service in rooms,tray and trolley set up,Lounge service- meaning, organization of lounge service, after noon teaservice,Menu for high tea & after noon tea - cover laying for the above. Order of service,reception tea,service - meaning & procedures.
Unit- 2
Checking system control & billing- introduction, types,Checking for wines &other drinks,methods of bill settlement,Tobacco-important, tobacco, quality of cigars & cigarettes served inhotels,Strength & size of cigars, service methods.
Unit- 3
Alcoholic beverages - meaning, classification,Beer- manufacturing processes, types, size of beercontainers, beer mixed drinks,Spirit strength & spirit strength calculation methods, Spiritproduction method,Whisky: production of malt and grain whisky, styles of whisky,Brandy-types, production & styles of cognac, Armagnac,Rum, gin, vodka - production & styles,Tequila&other spirits: production & styles,Vermouth: meaning, types, production & styles,Cidar &Perry: Production & styles,Aperitifs & digestives-meaning of calvados, apple jack, PoireWilliam, kirsch, silvovits,frambooise, marc.
Unit- 4
Liquers: Meaning, colour, flavour & country of origin,Wines - classification, based on colour,content and taste,Name of grape varieties used in wine production,Wine production: table wineproduction (red ,white, rose),Sparkling wine production,Aromatised & herbal wines - meaning,production,Factors influencing the quality of wine,Wines of France - classification, importantcommunes & their wines,Champagnes: Production methods, styles, bottle size terms,Wines ofGermany - classification of German wines- wine producing regions, famous wines of Germany.
Unit- 5
Wines of Italy - classification of Italy wines - wine producing regions, famous wines ofItaly.Wines of South Africa, Wines of California, Wines of Australia, Wines of Portugal &Spain- regions & famous wines.Wine production in India, and famous wines, production &styles of port, sherry, marsala, madiera, wine and food - wine served with courses, suggestion forwine and food combination examples of wine served with: Shell fish, soups, pastas, fish, redmeat, white, sweets, cheese & desserts, cocktails: Meanings, types, points to be observed whilemaking cocktails. Recipes for whisky, rum, gin, vodka, tequila, brandy, champagne basedcocktails, mocktails: meaning & recipes,Spirit coffee - meaning, preparation methods &examples,Beverage list - meaning & importance, method &order of listing and pricing ofbeverages. Bar designing: space requirements, bar counters, seating areas, bar stools, lightingand interiors in
bar, dispense bar: meaning, glass ware, equipments used, garnishes &kitchen supplies. Stocktaking of alcoholic beverages, bar control.
CONTINENTAL FOOD AND BEVERAGES PRODUCTION(204)
(BALANCE THIS SYLLABUS)
FUNDAMENTAL OF TOURISM AND TOURISM PRODUCTS(205)Unit – I Introduction: What is Tourism? Definitions and Concepts, tourist destination,
services and industry, definition and historical development, Past to 2nd world war,recent and current 1945–2002, Future from 2002 onwards. General Tourism Trends.Types of Tourists, Visitor, Traveller, and Excursionist–Definition and differentiation.Tourism, recreation and leisure, their inter–relationships.
Unit – II Tourism Products & Attraction: Nature, Characteristics and Components ofTourism Industry. Why it is different from other types of consumer product?Elements and characteristics of tourism products. Tourism product productionsystem, Tourism Product Life Cycle, typology of tourism products.
Unit –III Types and Forms of Tourism: Inter–regional and intra–regional tourism, inboundand outbound tourism, domestic, international tourism. Forms of Tourism: religious,historical, social, adventure, health, business, conferences, conventions, incentives,
sports and adventure, senior tourism, special interest tourism like culture or natureoriented, ethnic or ‘roots’ tourism and VFR.
Unit – IV Tourist Transportation: Air transportation: The airline industry present policies,practices. Functioning of Indian carriers. Air Corporation Act, Air charters.
Surface Transport: Rent-a-car Scheme and Coach-Bus Tour, Fare Calculation.Transport & Insurance documents, All-India Permits
Rail Transport: Major Railway Systems of World, (Euro Rail and Amtrak) Generalinformation about Indian Railways, Types of rail tours in India:, Place-on-Wheels andRoyal Orient, Deccan Odessy, Toy Trains. Indrail Pass.
Water Transport: Historical past, cruise ships, ferries, hovercrafts, river and canalboats, Fly-cruise.
Unit – V A study of International Tourism Organisations: Origin, location and functions ofWTO, IATA, PATA, ASTA, UFTAA, and ICAO.
COMMUNICATIVE ENGLISH(206)
UNIT 1: Language and communication: Need, purpose, nature.
UNIT 2: Models Process of communication and various factors of communication Barriers to
communication and overcoming these barriers Non‐verbal communication.
UNIT 3: Signs, symbols and body language.
UNIT 4: Language as a sign system,eye‐contact.
UNIT 5: Facial expressions and posture.
UNIT 6: Communication in Hospitality organisation and its effects on performance.
UNIT 7: Remedial English: Common errors and their correction in English usage with emphasison
concord.
UNIT 8: Tense sequence.
UNIT 9: Use of prepositions.
UNIT 10: Phrasal verbs.
UNIT 11: Reference and dictionary skills.
UNIT 12: Linkers and cohesive device.
UNIT 13: Expressing the same idea/thought unit in different ways
UNIT 14: Skills of written English: Note making and developing notes into drafts ‐ rewriting ofdrafts.
UNIT 15: The use of cohesive Devices, Correspondence : letters to editor and write upsconcerning
event management (publicity materials, handouts, posters and information, flow charts).UNIT16: Writing bio‐data, applications, complaint ,Precis writing, Writing reports (factual record of
incident / data), log book writing
UNIT 17: Oral skills (listening and speaking) for effective communication: Note taking.
UNIT 18: Preparing summaries and abstracts for oral presentation.
UNIT 19: Restaurant and Hotel English, polite and effective enquiries and responses
UNIT 20: Addressing a group: Essential qualities of a good speaker and listener audienceanalysis.
UNIT 21: Defining purpose of a speech, organizing the ideas and delivering the speech.
UNIT 22: Pronunciations.
UNIT 23: Stress, accent, common phonetic difficulties.
UNIT 24: Use of telephone.
Environmental studies (207)
Already given
YEAR-3
Specialized Food service(301)
( Balance this syllabus)
HOTEL & TOURISM INFORMATION MANAGEMENT(302)
Hotel Management:
Unit – I Origin and Expansion: Conversion of Tavern; Inns, Chalets and places into hotels,creation of private, Public and multinational hotel chains in India. Regional,National and International Hotel Associations and their operation.
Unit – II Departments of hotel: Front Office, House Keeping, Food and Beverage, Personneland Accounts. Role and functions of different departments.
Unit – III Requirements and Procedure for Constructing Classified Hotel: Prescribedapplication form for approval of Hotel Projects. Regulatory conditions and Guidelines for approval of Hotel Projects. Star categorisation, sources of Finance,Incentives and subsidy extended to Hotels in Tourist areas, and Tourist Backwardareas. Hotel Related technical words.
Resort Management:
Unit – IV Resort Concept: Characteristics of Resort Management as opposed to HotelManagement, Historical Perspective, Indian Scenario.
Unit – V Resort Planning: Preliminary Consideration in Resort Planning and Developmentand Phases of Resort Planning and Development. Trends and factors in DevelopedTourist Markets leading to growth of Resort Concept. Factors affecting rate. BasicElements of a Resort Complex: Loading facilities, landscaping, Dinning and drinking
facilities, Family Oriented Services, shops and services, Entertainment; Use ofCommunity Resources.
Unit – VI Resort Management: Resort Management and Sales Promotion: Research andAnalysis: The environment, current market, properly analysis, Market segmentationand potential guest markets, Tools of marketing, Advertising, Promotion andPublicity.
FOOD MICRO BIOLOGY AND NUTRITION(303)UNITS :-
• Introduction to Microbiology.
• Classification of Microbes (fungi, bacteria, yeast, mold)
• Effect of Heating- growth curve of microbial cells, thermal death time-pasteurization,sterilization
and disaffection and heat resistance
• Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas,
yogurt, pickles.
• Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation and
• Food constituents and carbohydrates, proteins, fat, vitamin and minerals. Sources and
Requirements
• Post harvest technology: Perishable and Semi-Perishable Food Products.
• Food adulteration.
• Food laws
FRONT OFFICE MANAGEMENT(304)PLANNING & EVALUATING FRONT OFFICE OPERATIONS-Forecasting techniques,Forecasting Room availability,Useful forecasting data,% of walking,% ofoverstaying,% of under stay,Forecast formula,Sample forecast forms
BUDGETING-Making of front office budget B. Factors affecting budget planning,Capital,operation budget for front office,Refining budgets,Forecasting room revenue
COMPUTER APPLICATION IN FRONT OFFICE OPERATION-Fidelio / IDS / Shawman,Amadeus
FRENCH-Conversation with guests, Providing information to guest about the hotel, city, sightseeing, car,rentals, historical places, banks, airlines, travel agents, shopping centers and worshipplaces etc,Departure (Cashier, Bills Section and Bell Desk)
YIELD MANAGEMENT-Concept and importance,Applicability to rooms division,Capacity,management,Discount allocation,Duration control,Measurement yield,Potential high and low,demand tactics,Yield management software,Yield management team
HOTEL LAW(305)
Unit-1
Introduction to law,Registration & approval of hotel & restaurants,Bar licenses
Unit-2
Catering establishment act 1958- Registration of catering establishment- Interval for rest-,Payments ofwages- Notice of Discharge on dismissal- Renewal of Registration Certificates-,National and FestivalHolidays- Displays- Maintenance of Registers, records- uniforms.
Unit- 3
Fixing up Fair rents- lien of Innkeeper, features of Tamilnadu Tax on Luxury Act 1981,Insurance Act-General Insurance, Fire Insurance
Unit- 4
Prevention of food Adulteration Act- Definition- Powers and Duties of food and Inspectors,FoodStandards- MPO, FPO, ISI, AGMARK
Unit- 5
Labour Laws,Employees Provident Fund Act,nutrition and its effect on health,Out come :-The studentwill understand the correlation between food microbiology, its importance and nutrition.
UNITS :-
Introduction to Microbiology,Classification of Microbes (fungi, bacteria, yeast, mold),Effect of Heatinggrowth curve of microbial cells, thermal death time-pasteurization, sterilization and disaffection and heatresistance,Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas,yogurt, pickles,Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation andspoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation,Contamination of cereal and cereal products,Preservation of vegetables and fruits,Food spoilage- meat,fish, egg, milk, milk products,Kinds of food products and canned food,Food, nutrition, nutrients,Foodgroups,Food production and consumption trends of India,Food constituents and carbohydrates, proteins,fat, vitamin and minerals. Sources and Requirements,Post harvest technology: Perishable and Semi-Perishable Food Products,Food adulteration,Food laws