Scheme of Teaching and Examination for I Semester DIPLOMA in HOTEL MANAGEMENT & CATERING TECHNOLOGY THEORY Sl. No. SUBJECTS SUBJECT CODE TEACHING SCHEME EXAMINATION - SCHEME Periods per Week Periods in one Session (Year) Hours of Exam. Terminal Exam. (A) Marks Final Exam. (B) Marks Total Marks (A+B) Pass Marks Final Exam. Pass Marks in the Subject 1. Foundation Course in Food Production 36101 08 90 03 20 80 100 26 36 2. Foundation Course in Food & Beverage System 36102 04 60 03 20 80 100 26 36 3. Communication 36103 04 60 03 20 80 100 26 36 4. Application of Computers 36104 04 60 03 20 80 100 26 36 5. Foundation Course in Tourism 36105 04 60 03 20 80 100 26 36 Total:- 24 500 PRACTICAL Sl. No. SUBJECTS SUBJECT CODE TEACHING SCHEME EXAMINATION – SCHEME Periods Per Week Periods in one Session (Year) Hours of Exam. Marks Internal Exam. (A) Marks External Exam. (B) Total Marks (A+B) Pass Marks Final Exam. Pass Marks in the Subject 6. Food Production Lab 36106 06 120 06 10 40 50 16 21 7. Food & Beverage Service Lab. 36107 06 90 03 10 40 50 16 21 8. Application of Computers Lab. 36108 06 90 03 10 40 50 16 21 Total:- 18 150 SESSIONAL Sl. No. SUBJECTS SUBJECT CODE TEACHING SCHEME EXAMINATION - SCHEME Periods per Week Periods in One Session (Year) Marks of Internal Examiner (X) Marks of External Examiner (Y) Total Marks (X+Y) Pass Marks in the Subject 9. Food Production Lab. 36109 - - 20 30 50 25 10. Food & Beverage Service Lab. 36110 - - 20 30 50 25 Total:- 100 Total Periods per Week 42 Total Marks 750
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24. Chief Manual of Kitchen Management - Fuller,John
25. Classical Recips of the World - Smith,Henry
26. Nutritive Value of Indian Food - ICMR,New Delhi
27. Le Repertoire de la Cuisine - Jaggl Ceon & Sons
28. Food Fundamental - William Margaret
29. Prashad
30 Understanding Banking/Bakery
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80
Internal 40%
External 60%
Practical
Rational :
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
Objective:
1. Laying Cover
2. Treating Guest
3. Serving to Guest
4. Guest Satisfaction
1
FOOD & BEVERAGE SERVICE LAB
Subject code
36107 No. of Periods in
one Session
90
No. of Periods
per week
L T P/S
06 0 0
Full Marks : 50
Annual Marks : 40
Internal Marks : 10
Experiment
Sl. No.
TOPIC : 01 – CARE & MAINTENANCE OF EQUIPMENT INCLUDING
CLEANING/POLISHING OF EPNS ITEMS BY: (13)
01.01 Plate Powder method
01.02 Polivit method
01.03 Silver dip method
01.04 Burnishing
TOPIC : 02 - METHODS OF SERVICE: (13)
02.01 Table laying for different meals
02.02 Restaurant reservation
02.03 Receiving and seating the guest
02.04 Taking the order
02.05 Procedure of service at table
(Silver service and pre-plated service)
02.06 Presentation & Encashing the bill
02.07 Room Service (tray and trolley)
02.08 French for receiving and greeting the guest and seating the guest
02.09 French related to taking order and description of dish.
TOPIC : 03 - TEA: (13)
03.01 Preparation & Service
TOPIC : 04 - COFFEE: (13)
04.01 Preparation & Service of difference types of coffee
TOPIC : 05 - SERVICE OF JUICES AND SOFT DRINKS: (12)
05.01 Mocktail making
05.02 Brand Names of juices, Soft Drinks, Mineral Water, Tonic Water
TOPIC :06 - PREPARATION & SERVICE: (13)
06.01 Cocoa & Malted Beverages
06.02 Origin & Manufacture
TOPIC : 07 - TOBACCO: (13)
07.01 Service of cigars & cigarettes
Reference books:-
1. Reference books:- Food & Beverage Services by Lilly crap
2. Food & Beverage services Training manual by Sudhir Andrews
3. Food & Beverage by Lipinsky
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80
Internal 40%
External 60%
1
Practical
Rationale:
The basic objective of the course is to introduce the students to the world of computers
and computer technology. To introduce the students to the basic concepts of Operating
Systems, Word processing Databases, Presentations & Networking.
Objective:
The basic objective of the course is to introduce the students to the world of computers and
computer technology. To introduce the students to the basic concepts of Operating Systems,
Word processing Databases, Presentations & Networking.
Full Marks : 50
ExternalMarks : 40
Internal Marks : 10
APPLICATION OF COMPUTER LAB
Subject code
36108
No. of Periods
per week
L T P/S
06 0 0
No. of Periods
In one Session
90
2
Experiment
S. No.
TOPIC: 01
01.01
01.02
01.03
01.04
01.05
01.06
01.07
TOPIC: 02
02.01
02.01.01
02.01.02
02.01.03
02.01.04
02.01.05
02.01.06
02.02
02.02.01
02.02.02
02.02.03
02.02.04
02.02.05
02.02.06
02.02.07
02.03
02.03.01
02.03.02
02.03.03
02.04
02.04.01
02.04.02
02.04.03
02.04.04
02.04.05
02.05
02.05.01
02.05.02
02.05.03
02.06
02.06.01
02.06.02
02.06.03
02.07
02.07.01
WINDOWS OPERATIONS :
Creating Folders
Creating shortcuts
Copying Files /Folders
Renaming Files/ Folders
Deleting Files
Exploring Windows
Quick Menus
02-MS WORD:
CREATING A DOCUMENT:
Entering Text
Saving the Document
Editing a Document already saved to Disk
Getting around the Document
Find and Replace Operations
Printing the Document
FORMATTING A DOCUMENT:
Justifying paragraphs
Changing paragraph Indents
Setting Tables and Margins
Formatting Pages and Documents
Using Bullets and Numbering
Headers /Footers
Pagination
SPECIAL EFFECTS:
Print special Effects e. g Bold Underline, Superscripts Subscripts
Changing Fonts
changing case
CUT, COPY AND PASTE OPEATION:
Marking Blocks
Copying and pasting a Block
Cutting and pasting a Block
Deleting a Block
Using Find and Replace in a Block
USING MS- WORD TOOLS:
spelling and grammar
Mail Merge
Printing Envelops and Labels
TEBLES
Create
Delete
Format
GRAPHICS:
Inserting Clip arts
3
02.07.02
02.07.03
02.08.
02.08.01
02.09.02
02.09.03
02.09.04
02.09.05
02.09.06
TOPIC: 03
03.01
03.01.01
03.01.02
03.01.03
03.01.04
03.01.05
03.01.06
03.02
03.02.01
03.02.02
03.02.03
03.02.04
03.02.05
03.02.06
03.02.07
03.02.08
03.02.09
03.03
03.03.01
03.03.02
03.03.03
03.03.04
03.03.05
03.03.06
03.04
03.04.01
03.04.02
03.04.03
03.04.04
03.04.05
03.04.06
03.04.07
03.04.08
03.04.09
03.05
03.05.01
03.05.02
03.05.03
Symbols ( Border/ shading)
Word Art
PRINT OPTIONS:
Previewing the Document
Printing a whole Document
Printing a specific page
Printing a Selected set
Printing several Documents
Printing More than one copies
MS OFFICE-97
MS – EXCEL:
How to use Excel
Starting Excel
Parts of the Excel screen
Parts of the worksheet
Navigating in a worksheet
Getting to know mouse pointer shapes
CREATING A SPREADSHEET:
Starting a new worksheet
Entering the three different types of data in a worksheet
Creating simple formulas
Formatting data for decimal points
Editing data in a worksheet
Using Auto fill
Blocking data
Saving a worksheet
Exiting excel
MAKING THE WORSHEET LOOK PRETTY:
Selecting cells to format
Trimming tables with Auto Format
Formatting cells for (currency, comma, percent, Decimal, Data)
Changing columns width and row height
Aligning text (Top to bottom, Tex wrap, Re ordering Orientation)
Using Borders
GOING THROUGH CHANGES:
Opening workbook files for editing
Undoing the mistakes
Moving and copying with drag and drop
Copying formulas
Moving and copying with cut, copy and past
Deleting cell entries
Deleting columns and row from Worksheet
Inserting columns and row in a Worksheet
Spell checking the worksheet
PRINTING THE WORKSHET: Previewing pages before printing
Printing from the standard toolbar
Printing a part of a worksheet
4
03.05.04
03.05.05
03.05.06
03.05.07
03.05.08
03.06
03.06.01
03.06.02
03.06.03
03.06.04
03.06.05
03.06.06
03.07
03.07.01
03.07.02
03.07.03
03.07.04
03.07.05
03.08
03.08.01
03.08.02
03.08.03
03.08.04
03.08.05
03.08.06
03.08.07
TOPIC: 04
04.01
04.02
04.03
04.04
04.04.01
04.04.02
04.04.03
04.04.04
05.01
Changing the orientation of the printing
Printing the whole worksheet in a single pages
Adding a header and footer ton a report
Inserting page breads in a report
Printing the formulas in the worksheet
ADDITIONAL FEATURES OF A WORKSHEET:
Splitting worksheet window into two four panes
Freezing columns and rows on –screen for worksheet title
Attaching comments to cells
Finding and replacing data in the worksheet
Protecting a worksheet
Function commands
MAINT AINNG MULTIPLE WORKSHEET:
Moving from sheet in a worksheet
Adding more sheets to a workbook
Deleting sheets from a workbook
Naming sheet tabs other than sheet 1, sheet 2, and so on
Copying or mo9ving sheets from one worksheet to another
CREATING GRAPHICS / CHARTS:
Using chart wizard
Changing the chart with the chart Toolbar
Formatting the chart’s axes
Adding a text box to a chart
Changing the orientation of a 3d chart
Using drawing tools to add graphics to chart and worksheet
Printing a chart with printing the rest of the worksheet data
MS- POWER POINT:
Making a simple presentation
Using Auto content wizards and templates
Power points five views
Slides
creating slides , re – arranging , modifying
Inserting pictures , objects
setting up a organizational chart
Creating an Organizational Chart
Internet & E-mail –PRACTICAL
Book Recommended:
A Foundation for Computer Science, by Ronald Graham FOUNDATION OF COMPUTER SCIENCE by Singh Asian Books Books . Foundation of Computer Science by Y N Singh
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. :50
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
1
SESSIONAL
Rationale:
1. Menu Planning
2. Indent writing
3. Plane of work
4. Theory Concept
Objective:
1. Menu Planning
2. Indent writing
3. Plane of work
4. Theory Concept
CONTENTS: Same as that of Food production Lab (code No. 26106 ) Practical