hotel management & catering technology syllabus

81
1 Prospectus No……… Bachelor of Hotel Management & Catering Technology (Home Science) ( I, II, III & Final Year) Yearly Pattern 2008-2009 and onwards --------------------------------------------------------------------------------------------------------------------- jk"Vªlar rqdMksth egkjkt Ukkxiwj fo|kihB] ukxiwj vH;klØfedk PROSPECTUS RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY, NAGPUR --------------------------------------------------------------------------------------------------------------------- BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY FACULTY OF HOME SCIENCE The Examination for the degree of Bachelor of Hotel Management & Catering Technology First Year of Bachelor of Hotel Management & Catering Technology Second Year of Bachelor of Hotel Management & Catering Technology Third Year of Bachelor of Hotel Management & Catering Technology Final Year of Bachelor of Hotel Management & Catering Technology (Four Years degree Course), (Yearly Pattern) 2008-2009 and onwards Price : Rs. /- Only Printed at: Rashtrasant Tukadoji Maharaj

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Page 1: Hotel Management & Catering Technology Syllabus

1

Prospectus No……… Bachelor of Hotel Management & Catering

Technology (Home Science) ( I, II, III & Final Year)

Yearly Pattern 2008-2009 and

onwards ---------------------------------------------------------------------------------------------------------------------

jk"Vªlar rqdMksth egkjkt Ukkxiwj fo|kihB] ukxiwj vH;klØfedk

PROSPECTUS RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY, NAGPUR ---------------------------------------------------------------------------------------------------------------------

BACHELOR OF HOTEL MANAGEMENT &

CATERING TECHNOLOGY FACULTY OF HOME SCIENCE

The Examination for the degree of Bachelor of

Hotel Management & Catering Technology First Year of Bachelor of

Hotel Management & Catering Technology Second Year of Bachelor of

Hotel Management & Catering Technology Third Year of Bachelor of

Hotel Management & Catering Technology Final Year of Bachelor of

Hotel Management & Catering Technology

(Four Years degree Course), (Yearly Pattern) 2008-2009 and

onwards

Price : Rs. /- Only

Printed at: Rashtrasant Tukadoji Maharaj

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Nagpur Vidyapeeth Mudranalaya, Nagpur, 2010.

RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY

_____________

SPECIAL NOTE _____________

Notwithstanding anything to the contrary, it is notified for general information and

guidance of all concerned that a person, who has passed the qualifying examination

and is eligible for admission only to the corresponding next higher examination as an

ex-student or an external candidate, shall be examined in accordance with the syllabus

of such next higher examination in force at the time of such examination in such

subjects, papers or combination of papers in which students from University Department

or Colleges are to be examined by the University.

Registrar, Rashtrasant Tukadoji Maharaj Nagpur University

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IMPORTANT NOTE FOR THE GUIDANCE OF THE STUDENTS

_____________ “Be it know to all the students desirous to take examination/s for which this prospectus has been prescribed should, if found necessary for any other information regarding examinations etc. refer the University Ordinances. Booklet concerning the various conditions/provisions pertaining to examinations as prescribed in the following Ordinance:-

Ordinance No.1 : Enrolment of Students

Ordinance No. 2 : Admission of Students.

Ordinance No. 4 : National Cadet Corps.

Ordinance No. 6 : Examinations in General (relevant extracts)

Ordinance No. 7-A : Condonation of Deficiency of Marks for Passing an Examination

or for Improvement of Division thereat in the Faculties of Arts,

Science, Commerce, Education, Social Sciences, Law, Home

Science and Engg. & Technology and Examination in

Pharmaceutical Sciences.

Ordinance No. 7B : Condonation of Deficiency of Marks for Passing an Examination

in the Faculty of Medicine (excluding examinations in

Pharmaceutical Sciences).

Ordinance No. 9 : Conduct of Examinations (relevant extracts)

Ordinance No. 10 : Providing for Exemptions and Compartments.

Ordinance No. 19 : Admission of Candidates to Degrees.

Ordinance No. 109 : Recording of a change of name of a University Students in the

records of the University.

Ordinance No. 138 : For Improvement of Division

Ordinance No. 159 :Prescribing Rules for Revaluation of Answer Books of Examinees

at University Examinations.

This booklet of Ordinance is a period publication and will be available on sale with the approved

Book-sellers and University Publication Department, University Library Building, north ambazari

Road, Nagpur.

Registrar,

Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur

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RASHTRASANT TUKADOJI MAHARAJ NAGPUR UNIVERSITY (Established by Government of Central Provinces Education Department by Notification No. 513 dated the 1st of

August, 1923 & presently a State University governed by Maharashtra Universities Act, 1994) ________________________________________________________________________________________________________

____

*ORDINANCE NO. 15 OF 2009

AN ORDINANCE TO PROVIDE FOR THE EXAMINATION LEADING TO THE DEGREE OF

BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY IN THE FACULTY OF

HOME SCIENCE

Whereas it is expedient to provide for an Ordinance governing the Examination leading to the Degree of Bachelor of Hotel Management & Catering Technology, in the Faculty of Home Science, the Management Council is hereby pleased to make the following ordinance. :

1. This Ordinance may be called “Examination leading to the Degree of Bachelor of Hotel Management & Catering Technology, in the Faculty of Home Science, Ordinance. 2009.”

2. This Ordinance shall come into force with effect from the date of its

approval by the Management Council. 3. There shall be four examinations leading to the degree ‘Bachelor of Hotel

Management & Catering Technology’ namely-

i. The first Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science to be held at the end of the First year. It shall be known as Bachelor of Hotel Management & Catering Technology Part-I Examination.

ii. The second Bachelor of Hotel Management & Catering Technology

Examination in the Faculty of Home Science to be held at the end of the Second year. It shall be known as Bachelor of Hotel Management & Catering Technology, Part-II Examination.

iii. The third Bachelor of Hotel Management & Catering Technology

Examination in the Faculty of Home Science to be held at the end of the Third year. It shall be known as Bachelor of Hotel Management & Catering Technology, Part-III Examination.

iv. The final Bachelor of Hotel Management & Catering Technology

Examination in the Faculty of Home Science to be held at the end

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of the Fourth year. It shall be known as Bachelor of Hotel Management & Catering Technology, Part-IV Examination.

____________________________________________________________________________

* Accepted by the Management Council dt. 4th April, 2009, vide item No.27, under draft ordinance No. 4 of 2008 & Hon’ble Chancellor vide letter No. CS/NU/STT/43/09/(6573)/3937, dt. 26 October, 2009.

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343

4. The examination specified in paragraph 3 above shall be held twice a year at such places on such dates as may be fixed by the Board of Examinations.

5. Subject to compliance with the provisions of this ordinance and of other

ordinances in force from time to time a candidate for admission to the examination shall;

a. In the case of Bachelor of Hotel Management & Catering

Technology Part – I have passed XII Standard Examination of Maharashtra State Board of Secondary & Higher Secondary Education or an examination recognized as equivalent thereto under the following faculties – Science / Home Science / Commerce / Arts with compulsory English. In addition the rules notified by government of Maharashtra from time to time.

OR

The candidate should have passed the Indian School Certificate (Std. XII) Examination or any other equivalent Higher Secondary (Std. XII) Examination of a Council or Board outside Maharashtra State with English, Science, Home Science, Commerce, Arts and with not less than 50% marks (45% marks for backward class candidates from Maharashtra State only) in the Faculties of Science/Home Science/Commerce/Arts with English. Admission to BHMCT Part-I shall be after appearing for MAH-HM-CET.

b. In the case of Bachelor of Hotel Management & Catering

Technology Part-II have passed the Bachelor of Hotel Management & Catering Technology Part-I Examination of the University or an Examination recognized as equivalent thereto.

c. In the case of Bachelor of Hotel Management & Catering

Technology Part-III; have passed the Bachelor of Hotel Management & Catering Technology Part-II Examination of the University or an Examination recognized as equivalent thereto.

d. In the case of Bachelor of Hotel Management & Catering

Technology Part-IV; have passed the Bachelor of Hotel

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Management & Catering Technology Part-III Examination of the University or an Examination recognized as equivalent thereto.

6. Without prejudice to the other provisions of the ordinance No. 6 relating to the Examinations in general the provision of paragraph 5,7,8,10 and 32 of the said ordinance shall apply to every collegiate candidate.

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344

7. The fees for the examinations shall be as prescribed by the Management Council / Government of Maharashtra from time and whenever, any change is made in the fees prescribed for any particular examination that shall be notified through a notification for the information of the examinees concerned.

8. Every candidate for Bachelor of Hotel Management & Catering

Technology Part-I,II,III and final Examination in the Faculty of Home Science shall be examined in the subjects as set out in the appendix A, B, C, and D.

i. The scope of the subjects shall be as indicated in the respective

syllabus in force from time to time. ii. Medium of instruction and examination shall be English. 9. An applicant for admission to an examination shall satisfy the Head of

the Department / Principal in the terminal and other tests conducted during the academic year regarding her/his suitability to take the University examination.

10. In order to pass in the Examination an examinee shall obtain in each

subject not less than the minimum marks as indicated in the appedices.

a. There shall be two sessional examinations and average marks of the two examinations shall be sent to the university as the college assessment marks.

11. The Head of the Department / Principal shall maintain, in her office the

complete record of the marks obtained by the candidate in the sessional examinations. The same shall be submitted, before the commencement of the University Examination, to the Registrar, in a sealed cover.

12. There shall be no classification of successful examinees at First, Second,

and Third Bachelor of Hotel Management & Catering Technology examinations in the Faculty of Home Science.

13. Division of examinees successful at the Final Bachelor of Hotel

Management & Catering Technology Examination shall be determined on the basis of the aggregate marks obtained at the First, Second, Third and Final Bachelor of Hotel Management & Catering Technology Examinations in the Faculty of Home Science taken together.

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14. Those obtaining 60% or more marks in aggregate shall be placed in First Division and all other successful examinees in the Second Division.

15. An examinee who is successful at an examination and obtained not less

than 75% of the total marks prescribed in a subject shall be declared to have passed the examination with Distinction in that subject.

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345

16. Provisions of Ordinance No. 3 of 2007, relating to the award of Grace marks for passing an examination, securing higher division/class and for securing distinction in subject(s) and of Ordinance No. 10 relating to Exemptions and Compartments as amended up-to-date shall apply to the examination under this Ordinance.

17. An unsuccessful examinee at any of the examination of Bachelor of Hotel

Management & Catering Technology in the faculty of Home Science shall have an option to carry his / her college assessment marks for theory/practical examination to her successive attempt at the examination. The examinee however can forgo her/his college assessment marks in subject or subjects in which case she/he shall be examined for total marks comprising of theory/practical and college assessment together at her/his successive attempts at the examination in the form of application for examination for examination and once the option is exercised it shall be final and binding on examinee.

18. As soon as possible after the examinations but not later than 30th June

next following in case of examination held in March – April and 28th February next following, in case of examination held in October – November, the Board of Examination Shall publish a list of successful examinees. List of successful examinees at the Final Bachelor of Hotel Management & Catering Technology Examination in the Faculty of Home Science shall be arranged in the First and Second Division as envisaged in paragraphs 13,14 of this ordinance and names of examinee passing the said examinations as whole in the minimum prescribed period and obtaining the prescribed number of places in the First or Second Division shall be arranged in order of Merit as provided in the Examinations in General Ordinance No. 6.

19. Notwithstanding anything to the contrary in this ordinance, no person

shall be admitted to this examination, if she/he has already passed the same examination or an equivalent examination there to of other statutory University.

20. During the IInd year an educational tour comprising of 8-10 days shall

be compulsory. A short tour/factory visit of 2-3 days shall be arranged for III/VI year’s students.

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21. (*) After completion of Part-I and Part-III examination an internship comprising of 12 weeks each vocational training in to the Hotel Organizations recognized by the Head of the Institutions shall be a compulsory part as prescribed in the Appendices.

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346

22. Successful examinees at the First Bachelor of Hotel Management and Catering Technology, Second Bachelor of Hotel Management and Catering Technology, Third Bachelor of Hotel Management and Catering Technology, and final Bachelor of Hotel Management and Catering Technology Examination in the Faculty of Home Science shall be entitled to secure Certificate signed by Registrar, titled Bachelor of Hotel Management & Cater Technology, Part-I, II, III, IV and those successful as the Final Bachelor of Hotel Management & Catering Technology examination shall on payment of the prescribed fee receive a Degree in the prescribed form signed by the Vice-Chancellor, at the convocation to be held by the University.

23. Upon promulgation of this Ordinance, Ordinance No. 1 of 1995 and

amend Ordinance No. 12 of 2003, governing the examinations leading to award of Bachelor of Hotel Management and Catering Technology in the Faculty of Home Science, shall stand repealed.

STATEMENT OF OBJECT & REASONS

It was imperative to broaden the scope of the eligibility so as to facilitate the desirous and deserving applicant students to avail the opportunity in terms of their admission to the course the Academic Council in its meeting held on 19/20th July, 2007 vide item No. 173 considered & approved this amendment Ordinance. Hence this ordinance.

While implementing the provisions of this Ordinance, no financial implications are involved at the Government as well as university level as of now or in future and the same is in consonance with the orders of the State Government .

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APPENDIX – A

New Scheme and Syllabus FIRST EXAMINATION OF HOTEL MANAGEMENT AND CATERING

TCHNOLOGY THEORY Sr.No. Subject Marks allotted Min.

Pass Marks

No. of Periods

Exam Hrs.

Sessional

Final Theory

Total

1-T-1 English & Communication Skills

20 80 100 45 03 03

1-T-2 Basic Food Production & Patisserie-I

20 80 100 45 03 03

1-T-3 Food & Beverage & Service-I 20 80 100 45 03 03 1-T-4 Hotel Housekeeping-I 20 80 100 45 03 03 1-T-5 Hotel Engineering &

Maintenance 20 80 100 45 03 03

1-T-6 Introduction to Hotel Industry & Front Office-I

20 80 100 45 03 03

1-T-7 Food Commodities 20 80 100 45 03 03 1-T-8 Hygiene Safety & First Aid 20 80 100 45 03 03 Library 02 800 24+2+26 PRACTICAL Sr.No. Subject Term

Work Marks

Final Practical Marks

Total Min. Pass Marks

No. of Periods

Exam Hrs.

1-P-1 English Communication & Skills

-- 50 50 25 02 04

1-P-2 Basic Food Production & Patisserie-I

25 100 125 60 08 04

1-P-3 Food & Beverage Service-I 25 75 100 50 04 03 1-P-4 Hotel Housekeeping-I 25 75 100 50 04 03 1-P-5 Hotel Engineering &

Maintenance -- 50 50 25 02 03

1-P-6 Front Office-I 25 50 75 40 02 03 500 22 Note: Industrial Training 12 Weeks – Summer exams to be completed by MID April Log Book on training should be maintained by the student and signed by Training Co-ordinator / Head of the Deptt./Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B, Good-C, Fair-D, Poor-E. * One practical batch will consist of 12-16 students.

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APPENDIX – B

SECOND EXAMINATION OF HOTEL MANAGEMENT AND CATERING TCHNOLOGY

THEORY Sr.No. Subject Marks allotted Min.

Pass Marks

No. of Periods

Exam Hrs.

Sessional

Final Theory

Total

2-T-1 French 20 80 100 45 03 03 2-T-2 Food Production &

Operation-II 20 80 100 45 03 03

2-T-3 Food & Beverage Service-II 20 80 100 45 03 03 2-T-4 Hotel Housekeeping-II 20 80 100 45 03 03 2-T-5 Front Office Operation-II 20 80 100 45 03 03 2-T-6 Catering Science & Nutrition 20 80 100 45 03 03 2-T-7 Basic Hotel Accounting 20 80 100 45 03 03 2-T-8 Principles of Management 20 80 100 45 03 03 Library 02 800 24+2+26 PRACTICAL Sr.No. Subject Term

Work Marks

Final Practical Marks

Total Min. Pass Marks

No. of Periods

Exam Hrs.

2-P-1 French -- 50 50 25 02 03 2-P-2 Food Production &

Patisserie-II 25 75 100 50 08 04

2-P-3 Food & Beverage Service-II 25 75 100 50 04 03 2-P-4 Hotel Housekeeping-II 25 75 100 50 04 03 2-P-5 Front Office Operations-II 25 75 100 50 04 03 2-P-6 Training Viva/Voce/P -- 50 50 25 500 22 Note: Outdoor Catering 10 times. * On completion of vacation training presentation is compulsory which will be evaluated by external & Internal. * Internal – Training Placement Incharge. External – Examiner appointed by University. * One practical batch will consist of 12-16 students.

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APPENDIX – C THIRD EXAMINATION OF HOTEL MANAGEMENT AND CATERING

TCHNOLOGY THEORY Sr.No. Subject Marks allotted Min.

Pass Marks

No. of Periods

Exam Hrs.

Sessional

Final Theory

Total

3-T-1 Computer Application-I 20 80 100 45 03 03 3-T-2 Food Production &

Patisserie-III 20 80 100 45 03 03

3-T-3 Food & Beverage Service-III 20 80 100 45 03 03 3-T-4 Hotel Housekeeping-III 20 80 100 45 03 03 3-T-5 Front Office Management-III 20 80 100 45 03 03 3-T-6 Financial Analysis &

Decision Making 20 80 100 45 03 03

3-T-7 Human Resource Management

20 80 100 45 03 03

3-T-8 Marketing and Sales Management

20 80 100 45 03 03

Library 02 800 24+2+26 PRACTICAL Sr.No. Subject Term

Work Marks

Final Practical Marks

Total Min. Pass Marks

No. of Periods

Exam Hrs.

3-P-1 Computer Application-I -- 50 50 25 03 03 3-P-2 Food Production &

Patisserie-III 25 100 125 60 08 04

3-P-3 Food & Beverage Service-III 25 100 125 60 04 03 3-P-4 Hotel Housekeeping-III 25 75 100 50 02 03 3-P-5 Front Office Management-III 25 75 100 50 04 03 500 21 Note: Outdoor Catering 10 times. Industrial Training 12 Weeks Log Book on training should be maintained by the student and signed by Training Co-ordinator / Head of the Deptt./Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B, Good-C, Fair-D, Poor-E. * One practical batch will consist of 12-16 students.

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APPENDIX – D FINAL EXAMINATION OF HOTEL MANAGEMENT AND CATERING

TCHNOLOGY THEORY Sr.No. Subject Marks allotted Min.

Pass Marks

No. of Periods

Exam Hrs.

Sessional

Final Theory

Total

4-T-1 Computer Application & Hotel Information System

20 80 100 45 03 03

4-T-2 Entrepreneurship Development & Economics

20 80 100 45 03 03

4-T-3 Food Production & Patisserie-IV

20 80 100 45 03 03

4-T-4 Food & Beverage Service-IV 20 80 100 45 03 03 4-T-5 Hotel House keeping - IV 20 80 100 45 03 03 4-T-6 Research: Design &

Methodology 20 80 100 45 03 03

4-T-7 Hotel Related Laws 20 80 100 45 03 03 4-T-8 Tourism & Public Relations 20 80 100 45 03 03 Library 02 800 24+2+26 PRACTICAL Sr.No. Subject Term

Work Marks

Final Practical Marks

Total Min. Pass Marks

No. of Periods

Exam Hrs.

4-P-1 Computer Application & Hotel Information System

-- 50 50 25 04 03

4-P-2 Project & Training Viva (Vacation)

-- 50 50 25 02 03

4-P-3 Food Production & Patisserie-IV

25 100 125 60 08 04

4-P-4 Food & Beverage Service-IV 25 100 125 60 04 03 4-P-5 Hotel House keeping – IV 25 50 75 40 02 03 4-P-6 Tourism & Public Relations 25 50 75 40 02 03 500 22 Note: Outdoor Catering 10 times. On completion on vacation training presentation is compulsory which will be evaluated by external & Internal. * One practical batch will consist of 12-16 students.

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New Scheme and Syllabus for

FIRST EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY 2008 Onwards

THEORY

Sr. No. Subject Marks Allotted

Min. Pass Marks

No. of Periods

Examination Hours

Sessional Final

Theory Total

1-T-1 English & Communication Skills 20 80 100 45 03 03

1-T-2 Basic Food Production & Patisserie-I 20 80 100 45 03 03

1-T-3 Food & Beverage Service-I 20 80 100 45 03 03

1-T-4 Hotel Housekeeping -I 20 80 100 45 03 03

1-T-5 Hotel Engineering & Maintenance 20 80 100 45 03 03

1-T-6 Introduction to Hotel Industry & Front Office-I 20 80 100 45 03 03

1-T-7 Food Commodities 20 80 100 45 03 03

1-T-8 Hygiene Safety & First Aid 20 80 100 45 03 03

Library 02

800 24+02=26

PRACTICAL

Sr. No. Subject Term Work Marks

Final Practic

al Marks Total

Min Pass Marks

No. of Periods

Examination Hours

1-P-1 English Communication & Skills --- 50 50 25 02 04

1-P-2 Basic Food Production & Patisserie-I 25 100 125 60 08 04 1-P-3 Food & Beverage Service-I 25 100 125 60 04 03

1-P-4 Hotel Housekeeping -I 25 50 75 40 04 03

1-P-5 Hotel Engineering & Maintenance --- 50 50 25 02 03

1-P-6 Front Office - I 25 50 75 40 02 03 500 22

Note

Industrial Training 12 Weeks - Summer exams to be completed by MID April

Log Book on training should be maintained by the student and signed by Training Co-ordinator/ Head of the Deptt./ Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B Good -C, Fair-D, Poor-E.

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SECOND EXAMINATION OF HOTEL MANAGEMENT AND CATERING

TECHNOLOGY THEORY

Sr. No. Subject

Marks Allotted Min

Pass Marks

No. of Periods

Examination Hours

Sessional Final

Theory Total

2-T-1 French 20 80 100 45 03 03

2-T-2 Food Production Operation-II 20 80 100 45 03 03

2-T-3 Food & Beverage Service-II 20 80 100 45 03 03

2-T-4 Hotel Housekeeping-II 20 80 100 45 03 03

2-T-5 Front Office Operations-II 20 80 100 45 03 03

2-T-6 Catering Science & Nutrition 20 80 100 45 03 03

2-T-7 Basic Hotel Accounting 20 80 100 45 03 03

2-T-8 Principles of Management 20 80 100 45 03 03

800 24

PRACTICAL

Sr. No. Subject

Term Work Marks

Final Practical Total

Min Pass Marks

No. of Periods

Examination Hours

2-P-1 French --- 50 50 25 02 03

2-P-2 Food Production & Patisserie-II 25 100 125 60 08 04

2-P-3 Food & Beverage Service-II 25 100 125 60 04 03

2-P-4 Hotel Housekeeping-II 25 50 75 40 02 03

2-P-5 Front Office Operations-II 25 50 75 40 02 03

2-P-6 Training Viva / Voce / P -- 50 50 25

500 18 Note :

Outdoor Catering 10 times * Compulsory Educational Tour of 10 days during the Academic year

* On completion of vacation training presentation is compulsory which will be evaluated by external & Internal.

* Internal - Training Placement Incharge External- Examiner appointed by University

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THIRD EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

THEORY

Sr. No. Subject

Marks Allotted Min

Pass Marks

No. of Periods

Examination Hours

Sessional Final Theory Total

3-T-1 Computer Application - I 20 80 100 45 03 03

3-T-2 Food Production & Patisserie-III 20 80 100 45 03 03

3-T-3 Food & Beverage Service-III 20 80 100 45 03 03

3-T-4 Hotel Housekeeping-III 20 80 100 45 03 03

3-T-5 Front Office Management-III 20 80 100 45 03 03

3-T-6 Financial Analysis & Decision Making 20 80 100 45 03 03

3-T-7 Human Resource Management 20 80 100 45 03 03

3-T-8 Marketing and Sales Management 20 80 100 45 03 03

Library 02

800 24+2=26 PRACTICAL

Sr. No. Subject

Term Work Marks

Final Practical Total

Min Pass Marks

No. of Periods

Examination Hours

3-P-1 Computer Application-I -- 50 50 25 02 03

3-P-2 Food Production & Patisserie-III 25 100 125 60 08 04 3-P-3 Food & Beverage Service-III 25 100 125 60 04 03

3-P-4 Hotel Housekeeping-III 25 50 75 40 02 03 3-P-5 Front Office Management-III 25 50 75 40 02 03 450 18 Note: Out Door Catering 10 times Industrial Training 12 Weeks Log Book on training should be maintained by the student and signed by Training Co-ordinator / Head of the Deptt./ Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B, Good -C, Fair-D, Poor-E.

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FINAL EXAMINATION OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY

THEORY

Sr. No. Subject Marks Allotted

Min Pass Marks

No. of Periods

Examination Hours

Sessional Final Theory Total

4-T-1 Computer Application & Hotel Information System 20 80 100 45 03 03

4-T-2 Entrepreneurship Development & Economics 20 80 100 45 03 03

4-T-3 Food Production & Patisserie-IV 20 80 100 45 03 03

4-T-4 Food & Beverage Service -IV 20 80 100 45 03 03

4-T-5 Hotel House Keeping - IV 20 80 100 45 03 03

4-T-6 Research : Design & Methodology 20 80 100 45 03 03

4-T-7 Hotel Related Laws 20 80 100 45 03 03

4-T-8 Tourism & Public Relations 20 80 100 45 03 03

Library 02

800 24+02=26

PRACTICAL

Sr. No. Subject Term Work Marks

Final Practical

Total

Min Pass Marks

No. of Periods

Examination Hours

4-P-1 Computer Application & Hotel Information System --- 50 50 25 02 03

4-P-2 Project & Training Viva (Vacation) --- 50 50 25 02 03

4-P-3 Food Production & Patisserie-IV 25 100 125 60 08 04

4-P-4 Food & Beverage Service-IV 25 100 125 60 04 03

4-P-5 Hotel House keeping - IV 25 50 75 40 02 03

4-P-6 Tourism & Public Relations 25 50 75 40 02 03

500 20 Note : Out Door Catering 10 times

on completion on vacation training presentation is compulsory which will be evaluated by external & Internal

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1-T-1 ENGLISH AND COMMUNICATION SKILL

Theory – 80

Sessional - 20 -----------------

Total – 100

Objective - This is course is designed to improve Oral and Written Communication skills for proper and meaningful conversational interaction in the hospitality industry.

Outcome: Students are expected to learn & improve-upon communication skills. UNIT C O N T E N T MARKS

I Comprehension of an Unseen Passage

10

II Report Writing • Feasibility Studies • Sales Report • Report on College Gathering • Summer Training etc.

10

III Business Correspondence: § Complaint letter • Enquiry letter • E-mail writing • Quotation letter

10

IV Creating a write-up for an event in the form of notices, circulars, advertisements, press notes, memos, etc.

10

V Writing a Bio-data / Résumé or Application for a job

10

VI Précis Writing

10

VII Expressing the same idea / thought in different ways / Paragraph writing

05

VIII Remedial English Correction of common errors with emphasis on concord, phrasal verbs, tense sequence, use of prepositions, reference and dictionary skills.

§ Linkers and cohesive device § Hotel Related Terminology § Grammar – Correction of common errors

15

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22

1-P-1 ENGLISH COMMUNICATION

(P R A C T I C A L) Marks – 50

Objective - This is course is designed to improve A) Business Communication in the form of --

1. Need, purpose, nature, models 2. Channels of Business communication 3. Selection of channel

B) Organizational Communication 1. Upward, Downward, lateral, purpose, functions 2. Written communications § Advertisements § Press notes § Notices § Circulars § Memos

UNIT C O N T E N T MARKS

1. Situational role play. Students will be taught to communicate

effectively in correct grammatical English while dealing with numerous problems at the working place. Handling meetings

Types of meetings Structuring a meeting : agenda and minutes Conducting a meeting

15

2. Telephone conversational skills 10 3. Interview Techniques 10 4. Grammar 10 5. Newspaper Reading 05

Books Recommended:-

1. Wren and Martin – English Grammar 2. Examine your English by Margaret M. Malson, published by Orient Longman 3. Common Mistakes in English by T.J.Fitkies, Published by Orient Longman 4. Developing Communication Skills by Krishna Menon and Meera Banerjee,

Published by Macmillan India Ltd. 5. Communications in Tourism and Hospitality, Lynn Van Der Wagen, Hospitality

Press.

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23

1-T-2 BASIC FOOD PRODUCTION AND PATISSERIE- I

Theory – 80 Sessional -20

--------------- Total – 100

UNIT C O N T E N T MARKS I Introduction

• Definition of cooking • Origin of modern cookery • Escoffier, Marie Antonie Careme • Nouvelle cuisine • Aims & objectives of cooking • Weight & volumes Equivalent(conversion tables) (American ;

British) • Temperature conversion ºC to ºF • Attitude & Skill in Kitchen.

10

II Kitchen Organization • Classical kitchen brigade – duties & Responsibilities • Kitchen staffing in various categories of Hotels • Inter-departmental co-ordination • Different sections of food production department • Receiving Area planning.

10

III FUELS • Advantages & Disadvantage of fuels used in kitchen • Gas • Charcoal • Electricity • Tools and utensils used in kitchen

08

IV A classification of raw materials according to their functions • Foundation material • Salt • Liquid • Sweetening • Fats & Oils • Raising Agents • Thickening Agents • Flavors • Seasonings •

10

V Basic Methods of Cooking 12 • Heat Transfer :

Conduction, Convection; Radiation • Methods: Boiling, Baking; Simmering; Stewing; Braising;

Broiling; Poaching; Grilling; Roasting; Frying, Steaming. • Texture.

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VI Foundation of continental cookery • Stocks: Definitions; classification, Preparation, recipe of 1 lt.

storage, uses, care, (7) golden rules of stock making. • Soups : Definitions ; Classification, Consommé (recipe 1 lt.),

garnishes for all kinds of soups, accompaniments for soups • Sauces : Definition: Classification/ compositions, recipe of

mother sauces – 1 lt. Derivatives- any 5 • Fumets, Glazes, Essences, Aspics,

12

VII Egg Cookery • Structure • Selection • Methods of Cooking • Uses of Eggs in Cookery

08

VIII Cuts of vegetables Preparation of ingredients Culinary Terms (Western Culinary Terms from Modern Cookery – I,

Thangam E. Philip) Effect of heat on vegetables, meat, fish, &cheese.

10

1-P-2

BASIC FOOD PRODUCTION AND PATISSERIE- I (P R A C T I C A L)

Term Work -25 Practical- 100 ---------------- Total – 125

UNIT C O N T E N T 1 Cut of vegetable 1. intro to equip / Rota / Indenting 2 Indian Menus – 10 (Six Course Menu)

Roties - 6 Varieties Dal - 6 Varieties Vegetable 4 / Paneer 2 Varieties Meat 2/Chicken2/Fish2 Varieties Rice - 6 Varieties Sweets – 6 Varieties

3 Continental -8 (Six course menu) Soup (Thick, Thin, Cream soups) Main course (Four vegetarian, Four non-vegetarian) Accompaniments(vegetables, salads, potatoes ) Desserts (Sundae, Caramel Custard, Honeycomb mould, coffee mousse, college pudding, trifle pudding, fresh fruit platter, Chocolate pudding)

4 Snack Menu – 4 South Indian Parathas North Indian Poha / Cutlets

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25

5. Breads:- Quick Bread-

Pour batters(waffles/pancakes/popovers) Drop batters(muffins/coffee cakes/biscuits)

6. Cakes:- • With Shortening – pound cake, cup cake, fruit cake, layer cake • Un shortened-Angel cake, Sponge Cake • Combination- Chiffon Cake

7. Cookies:- • Drop Cookies • Short dough cookies • Bagged out cookies • Rolled Cookies • Ice box Cookies • Coconut Macaroons

8. Pastries:- • Short Crust • Danish • Flaky • Choux

Books Recommended:-

• Modern Cookery Vol I&II - Philip Thangam • Theory Of Cookery – Arora Krishna • Professional Charcutier – Kinsella john, Harvey David, John Wiley & Sons NY • Food Preparation & Cooking–Thornes Stanley, Ellenborough House, Wellington

Street • Professional; Cooking – Gisselen Wayne; John Wiley & Sons • Larousse Gastronomique • Basic Cookery – Stevenson David R; Stanley Thrones Ltd. • Prashad – Cooking with Indian masters – Indrasingh Kalra • Professional baking - Gisselen Wayne; John Wiley & Sons • Understanding Cooking – Lundburge & Kotschevan • Theory Of Catering - Kinton Cesarani; Hodder & Stoughton • Basic Cookery – The Process Approach – Daniel R Stevenson; Stanley Thrones Ltd.

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1-T-3 FOOD & BEVERAGE SERVICE – I

Theory 80 Sessional -20

---------------- Total - 100

THEORY UNIT C O N T E N T MARKS

I The Food & Beverage Service Industry

• Introduction to Food & Beverage Service • Type of Catering Establishment

06

II The Food & Beverage Service Areas • Restaurant • Coffee shop • Room Service • Bars • Banquets • Snack Bar • Executive Lounges • Business Centre • Discotheque • Night Club • Multiplexes

Auxiliary areas • Still Room • Pantry • Store Room / Silver Room • Kitchen Stewarding

12

III The Food & Beverage Service Personnel • The Food & Beverage Service Organization Structure • Attitude of Waiters, Personal Hygiene, Appearance,

Salesmanship, Sense of Urgency, Customer Satisfaction, Punctuality, Attitude towards Guest.

• Basic Etiquettes, • Do’s & Don’ts of Waiter (Positive & Negative Attitude)

08

IV The Food & Beverage Service Equipment • Linen • China • Table Ware (Flat & Hollowware) • Furniture : Table, Chair, Sideboard • Special Equipment : Trolleys

08

V The Food & Beverage Service Method • Table Service : Silver, English, American, Russian, French • Self Service : Buffet & Cafeteria • Specialized Service : Gueridon, Lounge & Butler • Single Point Service : Takeaway, Vending, Kiosks, Food

Courts & Bars

07

VI • Mise-en-Scene • Mise-en-place

12

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27

• Receiving the Guest • Points to be remembered while laying a Table • Points to be observed while waiting at a table • Taking order on KOT & use of KOT

VII Menu • Origin of Menu • Menu compilation • Type of Menu : Table d’ hote, A ’la Carte • French Classical Menu • Classical Food & Accompaniments with Cover

12

VIII • Service of Ice-cream • Service of Breakfast • Service of Cheese • Service of Salads & Sandwiches • Classification of Beverages • Services of non Alcoholic Beverages

Tobacco • Availability, Types, Wrapper & Sizes • Storage • Service

15

1-P -3

FOOD & BEVERAGE SERVICE – I (P R A C T I C A L)

Term Work – 25 Practical -100 -------------------

Total - 125

UNIT C O N T E N T 1 Restaurant Etiquettes 2 Restaurant Hygiene Practices 3 Identification OF Equipments 4 Laying & Relaying of Table Cloth 5 Napkin Folds 6 Carrying a Salver & Tray 7 Service of Water 8 Handling Of Service Gear 9 Carrying Plates ,Glasses

10 Clearing ashtray 11 Compilation and service of French Classical Menu, 3 Course, 5 Course & 7

Course 12 Service of Cigars 13 Service of Non Alcoholic Beverages 14 Linen 15 Crumbing & Clearance

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Books Recommended: • Food and Beverage Service – Lillicrap. D.R. ; Edward Arnold Ltd. London • Professional Food and Beverage Service Management – Verghese Brian;

Macmillan India Ltd. • Food and Beverage management and Service –Waiter; Barrie & Jenkins London

1965. • The Waiter – Fuller John & Currie. A.J ; Hutchinson • Food and Beverage Service- Dhawan Vijay; Franc Bros & Co. • The Steward, Dias. P

1-T-4 HOTEL HOUSEKEEPING – I

Theory 80 Sessional -20 -----------------

Total - 100

UNIT C O N T E N T MARKS

I INTRODUCTION • Introduction and Importance of Hotel House-Keeping Department • Basic layout of House keeping Department • Co-ordination of House-Keeping with other departments of the

hotel • Responsibility of House- Keeping department

10

II House Keeping Department • Organization of HK department. (Large / medium/Small) • Job description & Job specification of staff in the House Keeping

department. • Professionalism in House Keeping • Aims of professional House keeper • Qualities of House Keeping staff • Guest Relations & Human Relation

10

III Briefing, Debriefing, • Daily cleaning –(Occupied / Departure / Vacant/ Under Repair

/VIP) • Weekly cleaning • Spring cleaning • Public area cleaning (Lobby/cloakroom/Restaurant/ Bar/Banquet

Halls / Admin officer lifts & Elevations / staircase /Back areas / Front areas/ Corridor)

• Contract Cleaning • Evening service • Second service

10

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IV • House Keeping desk – Importance, Role, Co-ordination, Role during, Emergencies.

• General operations of control desk. • House Keeping Pantry – Indenting from stores, layout of floor

pantry. • Handling Lost & Found – Guest articles & Hotel articles. • Reports, Forms, Formats & Registers used in House Keeping

department. • Maid’s cart • Guest Room supplies – Standard, Regular; VIP & VVIP,

Replacement of guest supplies & amenities. • Employee check in area • Gate pass

10

V Hotel Guest Room • Types and basic layout of guest room • Layout of corridor; Rules on guest floor

Furniture / Fixture / Fittings / Soft furnishings / Accessories / Guest supplies / Amenities in a guest Room (to be dealt in brief only)

08

VI Cleaning Equipment • Types of equipments • Operating principles of equipment • Storage, use, upkeep, Maintenance • Selection • Brand Names

10

VII Cleaning Agents • Types of cleaning agents • Characteristics of good cleaning agent • Ph scale and cleaning with their application • Cleaning products (Domestic / Industrial) • Brands Names. • Distribution & Control

10

VIII Laundry • In house Vs contracting, merits & Demerits • Equipments used in a Laundry (Washing machine/ Hydro

extractor/Tumbler/ calendar or flat work Iron / steam press / Cooler press / pressing tables.

• Cleaning agents • Dry cleaning • Blueing • Starching • Procedures of a Laundry (work flow) • Lay out • Stains & stain Removal

12

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30

1-P-4 HOTEL HOUSEKEEPING – I

(P R A C T I C A L) Term Work -25

Practical -50 --------------------

Total -75 UNIT C O N T E N T I Cleaning & polishing of surfaces

Glass Laminated Surface Wood & allied surface Metals : copper, Brass, silver, aluminum & steel Leather, rexin, plastic & ceramic

II Cobweb cleaning Sweeping, Mopping

III a) Guest Room cleaning ; Bed making & Toilet cleaning b) Publish area cleaning

IV Organizing & use of maid’s Trolley

V Washing of fabric : Hand wash, Machine wash, Blueing of fabric, starching (Rice /sago / Branded

starching material) Ironing. Assignments:

v List of cleaning agents – Brand name & prices v List of guest supplies in different categories of hotels- Project on House Keeping

Supplies v List of equipment used in HK – Brand names – manufactures – along with specification v Lay out making of HK Department v Visit to a Laundry v Visit to local hotel to see House Keeping department & Rooms

Books Recommended: 1. Professional management of Housekeeping operations, Robert J. Martin,; John

Wiley & Sons, New York. 2. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward

Arnold Ltd. London (ELBS) 3. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill – Delhi 4. Professional Housekeeping, Tucker Schneider, VNR 5. Housekeeping Management for Hotels & Residential Management, Rosemary Hurst;

Heinemann 6. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 7. Managing H.K. Operations, Margaret Kappa. 8. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham;

Arnold Hienman, Indiana.

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1-T-5 HOTEL ENGINEERING AND MAINTENANCE

Theory 80 Sessional -20 -----------------

Total – 100

UNIT C O N T E N T MARKS I Maintenance

Definition of maintenance, scope, objectives of maintenance, role and importance of maintenance department, Organizational chart, Duties and responsibilities of maintenance department, Types of maintenance. External and Internal wall finishes, Different types of paints, Causes and cure of dampness.

12

II Fuels and Gas Definition of fuel, types, calorific value, characteristics of good fuel, comparison of solid, liquid and gaseous fuels. Definitions of heat, temperature, modes / methods of heat transfer, L.P.G. (Liquefied Petroleum Gas) and its properties, Principle and construction of gas burner, Precautions to be taken while using gas.

10

III Electricity Fuse, Circuit Breaker, Socket, Switch, Plug, Importance of earthing, AC and DC system of supply, power in ac single phase and three phase, Calculation of electricity bill, Wiring system, Precautions to be taken while using electrical appliances.

10

IV Lighting Systems Basic definitions, light sources, natural light, artificial light, lighting system design, Methods of lighting (Direct, Indirect), Types of lamps: incandescent, electric discharge lamps.

08

V Water and Waste Water Systems Hard and soft water, types of hardness, Methods of water softening (Lime soda process, Ion exchange process, zeolite method), Cold and hot water distribution system, Various plumbing fixtures, Water taps, traps and closets, Flushing system.

10

VI Refrigeration and Air conditioning Definition, Pressure, Energy, Heat, Temperature, latent heat, specific heat, boiling point, dry and wet bulb temperature, defrosting, refrigerant: types, properties of good refrigerant, unit of refrigeration, Vapour compression refrigeration cycle. Condition of comfort, Types of AC systems : Central AC, Window AC, Working of AC and its components Ventilation : its need and types.

10

VII Safety in Hotel Industry Classification of fire, causes of fire, Methods and types of fire extinguishers (portable and stationary), Fire detector (Smoke and Temperature), Fire prevention, fire notification.

08

VIII Communication Systems and Transportation Uses, maintenance and care of telephone system, telex, fax, mobile, internet (e-mail) etc. Elevators, Escalators: Their operation and maintenance, Document transportation.

12

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32

1-P-5 HOTEL ENGINEERING AND MAINTENANCE

(P R A C T I C A L) Marks: 50

Demonstrations / Field Visits 1. Principle and Construction of gas burner 2. Electrical Accessories: Fuse, Switch, Socket, Plug etc. 3. Wiring Systems 4. Lighting Systems and types of lamps 5. Signs and Symbols 6. Hot and Cold Water Distribution System 7. Plumbing Fixtures 8. Different types of taps: Bib tap, Pillar tap, Waste – not tap 9. Refrigerator / Vapour Compression system in hotel 10. Air Conditioner: Window AC 11. Safety Systems: Fire Extinguishers, Fire detectors, alarm etc. 12. Functioning of Elevator and Escalator 13. Soldering and Disordering 14. Maintenance Tools: Tester, Screw driver, Wire cutter, Plier, Chisel, Rip saw, Hack

saw, Claw hammer

Books Recommended:

• Hospitality Facilities Management and Design -David M. Stipanuk, Harold Roffmann; Publication : Educational Institute, AHMA

• How Things Work – The Universal Encyclopedia of Machines , Volume 1 and 2 • The Management of Maintenance and Engineering Systems in the Hospitality Industry -

Frank D. Borsenik , Alan T. Stutts, John Wiley & Sons Inc., New York. • Air Conditioning Engineering; W. P. Jones, English Language Book Society • Refrigeration and Air Conditioning - Domkundwar • A Text Book of Hotel Maintenance- Goyal and Arora

1-T-6 INTRODUCTION TO HOTEL INDUSTRY AND FRONT OFFICE-I

Theory 80 Sessional -20 -----------------

Total - 100 UNIT C O N T E N T MARKS I INTRODUCTION TO HOTEL INDUSTRY

• Definition of Hotel • Development of Hotel industry with reference to India and world • Classification of Hotel • Star classification • Locations • Size • Type of Clientele • Different Department of hotel

15

II Introduction to Front Office Department • Different sections of front office department

10

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33

• Layout of Front Office (lobby and back office ) • Equipments and furniture of Front Office • Staff organization of front office (small, medium, large, hotels) • Types of rooms • Food Plans • Food plans signs, • Symbols and abbreviations used operations in Front office

operations. III Importance and Role of Front Office staff.

• Personality traits of front office staff • Duties and responsibilities of Receptionist • Job description of front office Manager • Lobby manager • Receptionist • Reservationists

10

IV Tele Communication Importance of communication Co-ordination of front office with other departments. Handling of Telephone Telephone Manners

10

V Hotel Brochures and Tariffs. Different types of room rates Basis of charging tariffs Use of brochure and tariffs

05

VI Reservation • Meaning and Need of Reservation • Sources of Reservation • Reservation Process • Advance letting out chart • Density chart • Booking diary • Reservation form • Whitney system of Reservation • Whitney rack • Whitney slip

15

VII Registration Meaning and importance of Registration Registration Procedure – Arrival stage Guest with advance reservation Walk-in guest – right for reservation, advance payment policy. Registration Records Registration Form, register Expected arrival list Arrival list House list Notification slip

10

VIII Front office terminology related to : Reservation Reception Registration

05

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34

1-P-6 FRONT OFFICE-I (P R A C T I C A L)

Term Work - 25 Practical -50

------------------- Total-75

UNIT C O N T E N T 1 2 3 4 5 6 7 8 9

10 11 12 13

14 15 16 17 18 19

Do’s and Don’ts of Front desk ii) Back office iii) Front desk

Grooming of Front office staff

i) General hygiene ii) Posture iii) Personal Grooming

Developing of Personality Traits of front-office staff Communication skills exercise

Reading Speaking Listening

Handling of Brochures Handling Tariff cards Industrial Visit to hotel :- Front Office Telephone handling – Telephone manners Telephone phrases Information regarding Hotel on telephone & in person Knowledge of records and formats used in reservation Basic knowledge of records of pre registration and arrival Reservation Procedure Types of reservation

Advance Letting out chart Density Chart Use of Booking Diary

General Information regarding City Places of tourist Interest in and around city Shopping Centre, Hotels and Restaurants in the City Knowledge of Indian States, Union territory and Capitals Languages Of India Geographical Knowledge about your state and city location

Books Recommended: • Andrews S., Hotel Front Office Training Manual, Tata Publishing company limited, 1982. • D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967. • Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976. • Tourist Information Series, Publication Division, Ministry of information and broadcasting

Government of India, Delhi. • Kaul, S.N., Tourist India, International Taj Building Bombay. • Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981. • Dr. Singh R.K., Front Office Management, Aman Publication,

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35

1-T-7 FOOD COMMODITIES

Theory 80 Sessional -20 -----------------

Total – 100 UNIT C O N T E N T MARKS I Cereals : types storage & uses of

• Wheat • Rice • Oats & rye • Barley • Maize • Arrowroot • Sago • Tapioca • Sorghum • Ready to eat cereals • Uncooked Breakfast cereal.

12

II Pulses • Types, Products & storage uses of pulses.

08

III Vegetable fruits & nuts • Classification ,Selection, storage & uses

Herbs, spices and condiments • Description and uses in catering

Colours, flavors and essence. Fats and oils Types, sources, storage and uses

12

IV Milk & Milk products (Classification, composition, processing, storage & Uses.)

• Milk • Cream • Curd & yoghurt • Khoa • Cheese • Manufacturing, classification and uses.

12

V Meat & Meat products (Sources, storage & uses)

• Beef & Veal • Lamb & Mutton • Pork & pork products

12

VI Sources, Storage and use • Fish & Shell fish • Poultry & Game

8

VII Eggs • Structure, composition, types, storage and uses.

8

VIII Non alcoholic beverages • Tea, Coffee, cocoa (processing & uses) Fruit beverages, Fruit juice, Fruit drink, Fruit squash, Fruit cordial, Fruit punches, Sherbets.

8

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36

Books Recommended: 1. Kinton Ronald, Ceserani Victor: The Theory of Catering, ELBS Publication. 2. Manay Shakuntala, Shadakshara Swami, m: Food, facts & principles.

1-T-8

HYGIENE, SAFETY AND FIRST AID Theory 80

Sessional -20 -----------------

Total – 100 UNIT C O N T E N T MARKS I • The place of hygiene in the hotel & catering industry.

• The importance of creating the right attitude towards hygiene securing the active co-operation of the food handlers.

6

II • Personal hygiene of staff • Care of skin, hand & feet. • Hygienic use in cosmetic and deodorants • Relationship of right clothing to personnel comfort and as aid to

efficiency. • Choice and care of protective clothing.

8

III • Hygienic storage condition, care of food, Dry food storage, containers used, canned foods, ventilated storage, storage of non edible material.

• Storage of cooked food, semi perishable and perishable foods, spoilage of foods, factors affecting spoilage, precaution against spoilage.

10

IV • Hygiene in kitchen • Natural & artificial ventilation • Disinfectants • Types of waste & its disposal • Dish washing • Hand washing machine- comparative merits & demerits. • Automatic & non automatic machines

8

V • Safety with equipment • Work equipment • Dangerous machine • Electrical equipments • Gas equipment • Fire protection & safety

8

VI • Managing food safety • Food safety legislation • Food safety management • Food hygiene inspection

10

VII Work place safety • In the bar • In the cellar • In the kitchen • In the restaurant

10

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37

• In housekeeping • In reception • In leisure

VIII Introduction to first aid • Principles of first aid • Various types of bandages, slings, tourniquet etc. • Fracture, types. • Facilities to be maintained in hotel for first aid. • First aid to be administered to patient in case of fire, orthopedic

casualties, drowning casualties, electric shock casualties, suffocation casualties.

20

Books Recommended: 1. Trickett Jill – Food hygiene for food handlers- second edition. The Macmillan press Ltd. 1992. 2. J.A. Stretch & H.A. Southgate – The science of catering 2nd edition 1986 Edward Arnold. 3. Michael Colleer & Colin Sussams – Success in principles of catering second edition 1988 4. Hater Roy – Safety in Catering – A guide for supervisors and managers. The Macmillon press Ltd. 1988. 5. Principles of first aid – St. John’s Ambulance Brigade, Red cross society.

2-T-1

FRENCH Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT C O N T E N T MARKS I • The Alphabets

• Accents • Numbers • Articles- Definite/ Indefinite • Self Introduction

10

II • Days of the week/months/date • Nouns/prepositions • Glossary of general food items

10

III • Auxiliary Verbs • Adjectives of profession/ nationality • Time

10

IV • Ist Group Verbs • Feminine and Phralisation of nouns • Culinary terms in French

10

V • Feminine and Pluralisation of Adjectives • IInd group verb • “Formules de Politesse”

10

VI • Future and past tense • Currency/weights and measures • Negation & Interrogation

10

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38

VII • Adverbs and Pronouns • Basic French conversation with guests • IIIrd group Verbs

10

VIII • Translation • Glossary terms- Brigade/equipments/ingredients/ classical

menus/wine

10

2-P-1 FRENCH

(P R A C T I C A L) Marks -50

UNIT C O N T E N T 1 Ability to make simple sentences in French (self – introduction)

2. Good Knowledge of the language and the ability to reply to questions asked

related to the food and beverage operations 3. Ability to read and translate French Menus

Books Recommended:

• La langue et La civilization Francaises- G. Mauger,; Hachette, 79, Bou levard St. Germain, Paris.

• Le Fran, cais de I’Hotellerie et du Tourisme – Max DANY • Jean Robert la lay, Hachette (part I part II, all the conversational up to pg. 106. This

book is to be used for conversation and translations.)

2-T-2 FOOD PRODUCTION OPERATIONS – II

Theory- 80 Sessional - 20

----------------- Total – 100

UNIT C O N T E N T MARKS I 1. Classical Indian National Cookery

• Introduction • Cuisine of India – Kashmir, UP, Punjab, W.B., Assam, Orissa, Goa, Rajasthan, Maharashtra, Gujarat, Kerala, Tamil Nadu, Andhra Pradesh, Karnataka. • Factors affecting eating habits, geographic location, Historical

background & seasonal availability of raw materials 2. Ingredients used

• Traditional preparation methods • Utensils, special equipments • Accompaniments & Garnishes; staple diet Snacks. • Service in that particular state • Sweets • Food Prepared for festivals & special Occasion

16

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39

II Basic Spices & Condiments used in Indian Cookery • Blending of spices & concept of masala • Different masalas used in Indian cooking -wet & dry - Dhansak,

Goda etc. Composition of above mentioned masala

• Varieties of masalas available in different regional areas- • Proprietary masala blends. • Basic Indian pastes & gravies • Red Makhani, Kadhai • Green • White • Yellow

10

III Ethnic traditions of Muslims, Jains, Christians, Parsis, Buddhist, Hindus, Sikhs

08

IV Quantity Kitchen Principles Introduction • Scientific & Principles in Preparation, • Quantity Food Equipments • Medium equip -5, Small Equip – 5, Heavy Equip – 5 • Use & Care of equip

Purchase of perishable, Semi perishable & Non-perishable item,

• Maintaining Records / registers / logbooks/leave-record std. recipe file / accidents record / maintenance / record / communication with other dept conducting meeting.

08

V. Quantity Kitchen Management • Modern development in Technology Layout of (large) Qty Kitchens, Institutional / Industrial & Flt. Kitchen, Work flow in quantity kitchens, Staffing in Kitchen.

08

VI Parameters for Quantity Menu Planning • Canteens for school & college • Philanthropic institution • Industrial canteen • Airlines • Seaways • Hospitals • Function Catering (outdoor Parties)

Indenting, Evaluating, Costing Principles of Indenting Qty. & portions for Bulk production Practical difficulties involves in Indenting

12

VII Stores • Principles of Storage • Types of stores • Layout of dry & cold Room • Staff Hierarchy • Guidelines for efficient storage • Control procedures

08

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40

• Inventory • EOQ – Economic order Quantity • Re-order level • Bin Cards • Form & Formats • Functions of store manager • Computerized store control system. • Standard purchase specification • Dealing with suppliers.

VIII Basic principles of Baking • Ingredients used-

Flours, Fats, Sugars, Liquids, Leavening agents, Salt Flavouring and spice, fruits and nuts, Essences, Essences oil

10

2-P-2

FOOD PRODUCTION PATISSERIE- II

Term Work-25 Practical Marks- 100 --------------------------

Total – 125 UNIT C O N T E N T 1 Kashmir(Min. 10 dishes) 2 Uttar Pradesh/ Avadh (Min. 10 dishes) 3 Punjab (Min. 10 dishes) 4 West Bengal(Min. 10 dishes) 5 Assam (Min. 10 dishes) 6 Orrisa (Min. 10 dishes) 7 Goa (Min. 10 dishes) 8 Rajasthan (Min. 10 dishes) 9 Maharashtra / Malavani (Min. 10 dishes) 10 Gujrat / Bohri / Parsi (Min. 10 dishes) 11 Kerala (Min. 10 dishes) 12 Tamil Nadu (Min. 10 dishes) 13 Andhra Pradesh / Hyderabadi (Min. 10 dishes) 14 Karnataka (Min. 10 dishes) 15 Yeast based product

• Break fast – croissants, Danish, Brioche, Sandwich Bread loaf • Lunch- Sliced Bread(loaves) / French bread, Brown Bread, Whole wheat

bread. Marbled bread, Display of Bread Basket, Rolls – Atleast - 2 Types, Soup / Bread sticks,

• High Tea – Mini croissants Bagets Books Recommended:

• Modern Cookery Vol I&II - Philip Thangam • Theory Of Cookery – Arora Krishna • Professional Charcutier – Kinsella john, Harvey David, John Wiley & Sons NY • Food Preparation & Cooking-Thornes Stanley, Ellenborough House, Wellington

Street

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41

• Professional; Cooking – Gisselen Wayne; John Wiley & Sons • Larousse Gastronomique • Basic Cookery – Stevenson David R; Stanley Thrones Ltd. • Prashad – Cooking with Indian masters – Indrasingh Kalra • Professional baking - Gisselen Wayne; John Wiley & Sons • Understanding Cooking – Lundburge & Kotschevan • Theory Of Catering - Kinton Cesarani; Hodder & Stoughton • Basic Cookery–The Process Approach–Daniel R Stevenson; Stanley Thrones Ltd.

2-T-3

FOOD & BEVERAGE SERVICE – II Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT C O N T E N T MARKS I WINES

• Introduction • Definition • Classification • Structure of grapes • Viticulture & verification • Vine diseases

08

II WINES OF • France • Italy • Portugal • Germany • Spain • India • Wines of other countries

14

III • Food & Wine Harmony • Pre & Post Meal Drinks Aperitifs Liqueurs Ethnic Beverages

06

IV • Storage & Service of Wines • Wine glasses & equipment needed for Service • French Menu Terminology • Foreign names for food stuff • Reading Wine labels

06

V BEER • Introduction • Ingredients • Manufacture • Types • Storage & Service

10

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42

VI

SPIRITS • Introduction to manufacturing of Spirits • Brandy • Gin • Vodka • Alcoholic content with reference to proof sprits • Whisky • Rum

18

VII BAR • Types • Layout and planning • Equipments • Control Methods & Licenses • Planning & Designing Bar Menu

10

VIII COCKTAILS • Introduction, History • Mixing • Classification • Service • Classic cocktail recipes

08

2-P-3

FOOD & BEVERAGE SERVICE – II (P R A C T I C A L)

Term Work-25 Practical Marks- 100 --------------------------

Total - 125 UNIT C O N T E N T

• Services of Breakfast – English, Continental • Services of Spirits, Wines, Beer, Liqueur • Compilation and service of French Classical Menu with Wines • Reading Wine labels

Books Recommended: 1. International Bartender’s Guide- Bartender 2. The New York Bartender’s Guide, Berk, S.A. 3. Wine regions of the world, David Burroughs and Norman Bezzant; Butterworth, Heinemann. 4. Cocktail Guide, A.C.P. Publishing Pvt. Ltd. 5. The Australian Bar attendant’s handbook, Ellis. G. 6. Sotheby’s World Wine Encyclopedia, Tom Stevenson, Dorling Kindersley. 7. Bar Companion (Mixed drinks), Jones Bridget 8. The World guide to Whisky, Jackson M. 9. Managing Bar and Beverage operations, Kot schevu L.H. 10. The encyclopedia of world beers, Myers. B.

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43

2-T-4 HOTEL HOUSEKEEPING- II

Theory- 80 Sessional - 20

----------------- Total –100

UNIT C O N T E N T MARKS I Linen Room

• Types of linen Room • Layout of linen Room • Equipments & accessories in linen Room • Organization (staffing) of linen Room • Types of linen – their sizes • Storage facilities & conditions • Linen exchange procedure • Selection of linen and purchase of linen • Linen Inventory; par stock – Factors affecting par stock;

calculation.

10

II Uniform Room • Layout of uniform Room • Equipment & accessories required • Organization (staffing) of uniform Room • Storage facilities and conditions • Exchange procedure • Types and selection of uniform • Maintenance and care of uniforms • Inventory; par tock – Factors affecting par stock; calculations. • Uniform designing :- Importance, types, characteristics

10

III Tailor Room • Measurement conversions (American/ British system) • Functions of tailor room, tasks in tailor room • Equipments used in serving Room • Types of sewing machine Care & maintenance of equipments

08

IV Textiles • Types of fibre, properties of fibre and fibre identification • Types of Fabric • Properties of Fabric • Fabric identification • Fabric construction • Finishes given to fabrics • Characteristics of various fabrics and typical fabrics used in hotels • Care of fabrics

12

V Pest Control • Types of pest • Methods of eradication

08

VI Flower arrangement • Concept and Importance • Types and shapes

08

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• Principles • Conditioning of plant material • Tool, equipments and Accessories • Colour schemes in Flower Arrangement

VII Colour • Colour wheel • Importance & Characteristics • Colour scheme • Properties of colour • Effect of colour

08

VIII Floors & Walls Floor finishes (Types used in Hotel)

• Care and cleaning • Selection Types of floor covering (types can be mentioned) • Core and maintenance • Selection of covering Types of wall finishes • Care and cleaning • Selection Types of wall coverings • Selection, care and maintenance

16

2-P-4

HOTEL HOUSEKEEPING - II (P R A C T I C A L)

Term Work-25 Practical Marks- 50

------------------------ Total - 75

UNIT C O N T E N T I Flower arrangement

Western, Ikebana II Designing uniform

Kitchen staff, FO, F&B Restaurant (specialty) / Room Service House keeping

III Mending – Darning • Patchwork

IV Monogramming - Chain stitch / satin stitch V Identification of fabric VI Planning colour scheme

Lobby, Suite Room / Deluxe, Restaurant (Coffee shop / speciality/ Banquet Hall)

VII Carpet Cleaning (spot cleaning / vacuum cleaning) VIII Stain Removal – Ink, Tea, coffee, blood, turmeric, oil, fruit, shoe polish,

etc.(compulsory 10 stains ) Assignments:

• Visit to Hotel - observation of Linen exchange, uniform exchange • List of floor finishes – market survey – pricing per sq. Ft. • List of floor covering – Manufactures, Brand names

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45

• List of wall covering – market survey, brand names. • List of chemicals for pest control and their manufacturers. • List of 8/10 flowers & their market rates, other accessories. • Making of House keeping records. • List of pest control organizations.

Books Recommended: • Professional management of Housekeeping operations, Robert J. Martin,; John Wiley &

Sons, New York. • Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward

Arnold Ltd. London (ELBS) • Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill – Delhi • Professional Housekeeping, Tucker Schneider, VNR • Housekeeping Management for Hotels & Residential Management, Rosemary Hurst;

Heinemann • Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. • Managing H.K. Operations, Margaret Kappa. • Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold

Hienman, Indiana.

2-T-5 FRONT OFFICE OPERATIONS – II

Theory- 80 Sessional - 20

----------------- Total – 100

UNIT C O N T E N T MARKS I Function of Reception

• Meaning and importance of Reception department • Reception as an art • Handling of mail • Handling of Hotel Mail / staff mail • Hotel Mail and key rack • Handling of guest mail • Message handling • Handling of black list and no shows

10

II Other Functions of Reception • Key handling and different types of key • Computerized keys • Importance of key control • Paging system • Wake-up calls. • Handling of emergencies • International rules for guest • Handling of guest valuables

10

III Bell Desk Operation Importance and base role played by the bell desk Bell boy control Handling of luggage Left luggage procedure Handling of group luggage

10

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46

Bell desk and concierge Handling of scanty baggage Paging systems

IV Reservation Activities • Group booking procedure • Computerized reservation • Centralized reservation • Complete procedure of Whitney system of reservation. • Guaranteed and Non Guaranteed reservation • Cancellation and Amendments • Overbooking • Forecasting

10

V Registration • Handling Registration for individuals • Handling Registration for groups • Handling Registration foreigners • Notification slips • Handling of Different types of VIP’s • Categories of VIP’s • Room change Procedure • Knowledge of passport, VISA for registration purpose.

10

VI Departure Procedure • Meaning of check-out • Procedure of checking out of guest • Express check-out Procedure • Late check-out • Late charges

10

VII Front Office Billing • Introduction to cashier section • Credit in Hotel • Modes of settlement of bills • Settlement of bills by foreigners • Annexure FXA, FXB • Handling of Guest Valuables

12

VIII Glossary of Bell Desk, Reception Billing

08

2-P-5

FRONT OFFICE OPERATIONS - II (P R A C T I C A L)

Term Work-25 Practical Marks- 50

----------------------- Total - 75

UNIT C O N T E N T • Handling of Keys

• Handling of guest mail i) Checked out ii) In House iii) Reserved

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47

• Handling of hotel mail • Handling of massage i) Guest in the room ii) Guest not in the room iii) Guest yet to arrive • Paging guest • Wake-up call handling • Handling of scanty baggage guest • Handling of left luggage • Reservation Procedures

i) On Telephone ii) In person iii) Mail

• Whitney System Reservation • Maintaining and Handling records of reservation and registration • Cancellation of reservation • Handling of Group Booking • Check-in procedure for WALK-IN guests • Check in procedure for group • Check in procedure for VIP • Check in procedure for Foreigners • Religion of India • Currencies , countries and their capitals • Festivals of India • Front office emergencies

Books Recommended: • Andrews S., Hotel Front Office Training Manual, Tata Publishing Company limited 1982. • D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967. • Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976. • Tourist Information Series, Publication Division, Ministry of information and broadcasting

Government of India, Delhi. • Kaul, S.N., Tourist India, International Taj Building Bombay. • Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981. • Dr. Singh R.K., Front Office Management, Aman Publication,

2-T-6 CATERING SCIENCE AND NUTRITION

Theory- 80 Sessional - 20

---------------- Total-100

UNIT C O N T E N T MARKS I Introduction of food microbiology, its importance in relation

food handling preparation & service. • Bacteria, yeast, moulds, morphology and factors affecting

growth of these microorganisms.

08

II Beneficial effects of microorganism. • Role of microorganism in the manufacture of fermented

12

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48

foods. • Dairy products. • Bakery products • Alcoholic beverages. • Vinegar

Harmful effect of microorganism • Food Poisoning – staphylococcus, salmonella, clostridium,

botulinum and clostridium perfringers. • Food infection – food contamination sources, incubation

period, prevention. III Food adulteration as a public health hazard, prevailing food

standards in India, prevention of adulteration, simple tests to detect common food adulterants in milk, cereals, beverages, pulses, masala powder etc.

08

IV Colloidal system-types of colloids in food, factors that affect the properties of colloids in food preparation. Emulsions- Theory of emulsification, types of emulsions, emulsifying agents and their use in preparation of emulsions. Browning reaction- Causes, desirable and undesirable effects in food preparation, prevention of browning.

12

V Definition of food, nutrients, nutrition and its relation to health, malnutrition. Functions of food, basic food groups and planning of balanced diet, Definition of calories, standard measures, daily requirements, factors that effect the daily requirement.

08

VI Carbohydrates-Composition, classification, sources, functions, daily requirements, excess and deficiency Proteins – composition, classification, sources, functions, daily requirements, excess and deficiency, supplementary value of proteins, formulation of protein rich recipes.

12

VII Mineral – Importance and classification of minerals, sources, functions, daily requirements, excess and deficiency of calcium, phosphorus, iron, iodine, fluorine and sodium chloride. Vitamins – Importance and classification of Vitamins, Sources, Functions, Daily requirements, Excess and Deficiency of Vitamin A, D.E.K, thiamine, riboflavin, niacin, Pyridoxen (B6) Folic Acid and Cyanocablmine (B12)

10

VIII Fats- Composition, Classification, Sources, function, daily requirements, excess and deficiency, difference between animal and Vegetable fat. Water, its importance and water balance Digestion and absorption of carbohydrates, proteins, and fats. Meal planning, factors affecting meal planning, critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning, calculation of nutritive value of dishes/ meals.

10

Books Recommended: 1. Michael Colleer and Coline Sussams, Success in Principles of Catering 2nd edition (1988) 2. J.A. Stretch and H.A. Southgate, The Science of Catering. 2nd edition (1986) 3. W.C. Frazier, D.D. Westhoff, Food Microbiology – 3rd edition (1991)

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49

4. Meyer, Food Chemistry. 5. M. Swaminathan- Essentials of food and Nutrition, Volume I and II, Ganesh and Company, Madras. 6. Food and Nutrition- A text book of Home Science for senior students, Arya Publishing House, New Delhi. 7. Joshi Shubangini, Nutrition and Dietetics; Tata McGraw-Hill Publishing Company Limited. 8. C. Gopalan, B.V. Rama Shastri and S.C. Balasubramanian; Nutritive value of India Foods, National Institute of Nutrition (ICMR), Hyderabad, India.

2-T-7 BASIC HOTEL ACCOUNTING

Theory- 80 Sessional- 20

----------------- Total – 100

UNIT C O N T E N T MARKS I

1.Meaning of Business, Profession, Employment and Charity 2. Objectives, Features, Suitability, Reason for the survival, Finance,

Advantages & Disadvantages. Points of Distinction. • Ideal form of Commercial Organizations • Sole Trade, Partnership & Joint Stock Companies.

3. Detailed study of Joint Stock Companies (Theoretical Aspect Only) Kinds of Companies. Distinction between Private Company and Public

Company. Formation of Company – Promotion, Registration, Capital Raising and

Commencement Certificate. Finance: Share and Debentures as a source of Finance and their kinds. Rights, Duties and Distinction of share Holders and a Debenture

Holders.

08

II Introduction of Basic Accounts and Principles. Meaning, Scope (area of application), Objective, Advantages and

Disadvantages. Book-Keeping and Accountancy: Meaning and their systems with

features. Double Entry System : Principles, Application, Nature, Advantages and

limitations. Classification of Accounts, Principles and Rules (simple problems only). Classification of Income and Expenditures as a Capital, Revenue and

Deferred (Simple problems only)

04

III Journal, ledger and Errors [Recording, Posting, Balancing and Rectification of Errors]

1. Journal : Meaning of Journal & its Advantages, Format of Journal with the utility of each column. Requirement of Journalizing. Vouchers as a Proof: Preparation and filling. (simple problem only)

2. Ledger: Meaning of ledger, Division of ledger. Rules of Posting. Balancing of ledgers, Kinds of Balances [simple problem only)

3. Trial Balance: Meaning, Objectives and Advantages of Trial Balance. System of preparation / Presentation of Trial Balance. Preparation of Trial Balance [Simple problem only)

4. Errors: Meaning and kinds of Errors. Rectification of Errors in the

08

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50

following Cases – • Before Preparation of Trial Balance [Without the help of Suspense

Account] [Simple problems only] • After Preparation of Trial Balance (with the help of suspense

Account] {Simple Problems only] IV Cash Book And Bank Reconciliation Statement

Cash Book : 1. Meaning of Cash Book, Special feature of a Cash Book as a Journal

and a Ledger. 2. Classification of Cash Book as Single, Double and Triple column. 3. Simple Problems on Triple column cash Book Only. Meaning of

Discount, its types and treatment with Distinction. Bank 4. Meaning & Function of Bank with its kinds 5. Different kinds of Account operated with Bank. 6. Meaning of Cheque and its kinds with their advantages.

Bank Reconciliation Statement. 7. Need of bank Reconciliation Statement and its usefulness. 8. Preparation of Bank Reconciliation Statement. Meaning of Regular

Balance and Overdraft (simple problems)

12

V Subsidiary Book / Journal 1. Meaning and Advantages of subsidiary book 2. Kinds of Subsidiary Book and area of application. 3. Purchase Day Book and Return Outward Book {Purchase Return

Book }(simple problems only) 4. Sales Day Book and Return Inward Book (Sales Return Book)

}(simple problems only) 5. Petty Cash Book- Meaning and special feature with draft and

systems. House Bank, Cash Bank, Cash Float and Due Back. 6. Imprest system of Petty Cash Book with its advantages (simple

problems only) 7. Journal proper and its Necessity.

08

VI Final Accounts of Companies & Uniform System of Hotel Accounting : 1. Meaning of Final Account, Need and Advantages. 2. Component and their importance- Trading Account, Profit and Loss

Account, Profit and Loss Appropriation Account & Balance Sheet. Meaning of Adjustments and their Treatment in Final Accounts.

3. Problems on Final Accounts. 4. Valuation of Closing stock under Simple Average, Moving average,

FIFO and LIFO, stock taking. 5. Uniform System of Hotel Accounting : Meaning, Scope,

Requirements, Advantages and Limitations. 6. Preparation of Income Statement under USHA(Uniform System of

Hotel Accounts)

16

VII Guest Records and Billing 1. Hotels : Definition, Characteristics, Classification of Hotels, Rooms

and Guest : (under different categories) 2. Departments in a hotel as operating and Non-operating, Revenue

Producing and Non-Revenue Producing. 3. Basis of Charging Room Rates. (Simple Problems Only) 4. Meaning and area of application : VPO [Value /Visitors Paid Out],

Allowances and Discount, Account Transfer, Account Aging, Account Correction, Service Tax, Service Tax, Service Charges, Chance

12

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51

Sale, Mode of Payment, KOT, Direct Billing, Pick-Up-Errors and Balance.

5. Tabular system of Accounts: Objective, Scope, Necessity and Advantages.

6. Visitors Tabular Ledger: Scope and Advantages, Draft. (simple problems only)

7. Guest Weekly Bill : Format (Computerized and Manual) (simple problems only)

8. City Ledger, Guest Register, Master Folio, Delinquents Ledger, Necessity and Objectives.

VIII Auditing and Hotel Statistics 1. Meaning, Scope and Advantages of Auditing. 2. Meaning of Night Auditor, His Duties, Function and Responsibilities. 3. Audit Program 4. Internal, Statutory, Periodical and Continuous Audit Meaning,

Advantages. 5. Various Reports to be prepared by Night Auditor : List and Their

Draft (Format) 6. House Count. Rations on 1. Occupancy 2. Room Rate –Avg. and per

Guest. 3. Covers.

12

Books Recommended: 1. Hotel Accounting & financial control, Ozi A. D’cunha & Gleson O. D’cunha,; The Dickeys Enterprise, Mumbai, 2. Modern Accountancy (Vol I & II), A. Mukherjee,; Tata-Mc Graw- Hill Publishing company Ltd. Calcutta. 3. Accountancy for C.A. Foundation, P.C. Tulsian.; Tata-Mcgraw-hill publishing company Ltd. New Delhi.

2-T-8

PRINCIPLES OF MANAGEMENT Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT C O N T E N T MARKS I

CONCEPT OF MANAGEMENT Nature, management Vs administration, levels of Management, Characteristics of management, the process of management, planning, organizing, staffing, directing and controlling. MANAGEMENT THOUGHT JOURNEY FROM INCEPTION TILL TODAY Brief history and change in conceptual orientation from times of F.W. Taylor & Henry Fayol to modern day management.

10

II PLANNING Meaning, nature and importance of planning, type of plans, characteristics of planning advantages and disadvantages of planning, steps in planning, premises, forecasting, components of planning: objectives, strategies, policies, procedures, methods, rules, programmes and budgets.

10

III ORGANISATION Meaning, nature and importance of organization, principles of organization, organization charts and manuals-formal and informal organization, types of organization, functional, line and staff and committee, span of management, delegation, centralization and decentralization, development.

10

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52

IV STAFFING Meaning, manpower planning, job analysis, recruitment, selection, training, promotion, performance appraisal, job evaluation and merit rating, human resource development. DIRECTING : Meaning, nature of directing, characteristics of directing, principles of directing, importance of directing techniques of directing orders, chain of command, authority-responsibility-accountability relationship, supervision.

10

V LEADERSHIP Leadership theories in brief, different styles of leadership and their relevance with reference to context and conditions / situations. MOTIVATION Meaning, nature and importance of motivation, benefits of motivation, theories of motivation, Maslow’s theory of need hierarchy. Herzberg’s hygiene-motivation theory. Vroom’s expectancy theory –Mc Gregory’s theory ‘X’ and theory ‘Y’, Morale-incentives.

10

VI COMMUNICATION Meaning and nature of communication, types of communication : upward / downward, verbal / non-verbal, formal-informal, barriers to communication, communication process. CO-ORDINATION : Need for co-ordination principles and techniques

10

VII CONTROLLING Meaning, control process, need for control, control techniques, budgetary and non-budgetary control, marketing control-production control-quality control, financial control-information control-PERT & CPM, concept of strategic control, control & accountability and pressure to perform.

10

VIII DECISION MAKING Types of decisions, step-by-step decision making process, review of decision.

10

Books Recommended:

• Management – Stoner & Freeman • Essentials of Management – Koontz & O’donnel • Management and Organisation – M. Louis Allen • Management Theory and Practice – Earnest Dale • Management tasks- Peter F Drucker • Management Process – Davar R. • Fundamentals of Management – J.S. Chandran • Principles of management – P.N. Reddy • Essentials of Management – Chatterji • Personnel Management & Industrial Relations- Verma & Agarwal

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53

3-T-1 COMPUTER APPLICATION - I

Theory - 80 Sessional – 20

----------------- Total – 100

UNIT CONTENT

MARKS

I Ø Generation of computer Ø Application areas of computer Ø Benefit and limitations of computers

10

II Ø Computer System Organisation o Block Diagram o Function of each block

Ø Data representation in computers o Different types of data o Number system (Binary, Octal, Hexadecimal) o Conversion of Number Systems o Computer codes

10

III Ø Types of Computers o Classification in brief

Ø CPU o Function and importance of CPU

Ø Memories o Types of memories o Function of various memories

10

IV Ø Various types of input and output devices o Keyboard o Card Reader o Printer o Monitor o Scanner etc.

10

V Ø Various storage devices o Floppy disk, magnetic tape, magnetic disc, optical disc

etc. o Hard disk, mass storage devices etc.

10

VI Ø Type of software o Operating System Software o Application Software o Packages

Ø Utilization of Software

10

VII Ø Operating Systems o Dos, Unix, Windows, Windows NT, Linux o Dos commands

10

VIII Ø Knowledge of Windows Operating Systems Ø Microsoft Office Ø Emphasis on MS WORD & EXCEL

10

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54

3-P-1 COMPUTER APPLICATION-I

(Practical) Practical - 50

UNIT CONTENT I Ø Dos Commands

Ø Windows Utility Tools II 3 Practical related to MS-WORD III 3 Practical related to MS EXCEL

Books Recommended

1. Computer Fundamentals : P.K. Sinha, BPB Publications 2. Understanding Windows 3. MS WORD made easy 4. MS EXCEL made easy 5. MF-OFFICE made easy

3-T-2

FOOD PRODUCTION PATISSERIE- III Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT C O N T E N T MARKS I A. Meat (Beef ; Veal ; Pork)

Structure, selection, storage Cuts of meat, method of preparation/ cooking ; special accompaniments

B. Poultry & Game Classification, selection, storage Cuts of poultry & Game, methods of preparation / cooking Special Accompaniments

C. Fish & Seafood Structure selection, storage Classification, cuts of fish, cooking methods; special

Accompaniments - Vernacular names,

10

II International Cooking France, Italy, China, Russia, Spain : Geographical location, historical background, staple food with regional influence, specialties, special equipment.

12

III Preservation of Food Long Term methods Short term methods Refrigerated storage & Freezing of foods (Both Cooked & Raw) Effect on keeping quality, flavour & nutritive value.

12

IV Kitchen Stewarding Organization Layout Equipment required Importance of kitchen stewarding

10

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55

Production Management Production of work, duty roaster, Task analysis production planning &

scheduling, Production quality & quantity V Pasta & Rice

• Types, storage, manufacture of pasta • Methods of cooking • Accompanying sauces used

08

VI • High Tea • Cocktail Snacks • Theme menus • Other new or non-conventional catering concept

08

VII Cakes: • Types, recipes & evaluation • Faults and remedies • Cake icing and decoration

Pastries: • Types , preparation, evaluation and fat to flour ratio

Cookies : • Types, preparation and evaluation

12

VIII Banquet Menus • Planning, Indenting, Costing, Forecasting, Recipes, Pre-

preparation & Cooking techniques. Product Research & Development

• Testing of new recipe • Developing & testing new recipe • Food Trials • Sensory evaluation of food

08

3-P-2

FOOD PRODUCTION PATISSERIE-III (P R A C T I C A L)

Term Work-25 Practical Marks- 100 --------------------------

Total - 125 UNIT C O N T E N T

1 International cuisine (Six Course Menus) France – 4 menus Italy – 4 menus China – 3 menus Russia – 1 menu Spain – 1 menu Indian - 2 menus

2 Flaky Pastry – Palmiers, Turn overs, Vol-au-vents, cream horns

3 Short crust pastry – Banquette, Chocolate meringue pie, Mushroom quiche

4 Choux Pastry – Chocolate éclairs. Creams puff 5 Rough Puff Pastry - One variety

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56

Strudel - One variety 6 Cookies – at least -10 varieties 7 Fatless sponge – Black forest, pineapple sponge, Sponge Fruit Flan,

Chocolate Pyramid, Angel Food Cake 8 Butter sponge - Check-mate Gateau, Caramel chip Gateau, Banana Bread,

Brownies, Novelty Cake made using Victoria sponge. Books Recommended:-

• Modern Cookery Vol I&II - Philip Thangam • Theory Of Cookery – Arora Krishna • Professional Charcutier – Kinsella john, Harvey David, John Wiley & Sons NY • Food Preparation & Cooking – Thornes Stanley, Ellen borough House, Wellington

Street • Professional; Cooking – Gisselen Wayne; John Wiley & Sons • Larousse Gastronomique • Basic Cookery – Stevenson David R; Stanley Thrones Ltd. • Prashad – Cooking with Indian masters – Indrasingh Kalra • Professional baking - Gisselen Wayne; John Wiley & Sons • Understanding Cooking – Lundburge & Kotschevan • Theory Of Catering - Kinton Cesarani; Hodder & Stoughton • Basic Cookery – The Process Approach – Daniel R Stevenson; Stanley Thrones Ltd.

3-T-3

FOOD & BEVERAGE SERVICE – III Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT C O N T E N T MARKS I Banquet:

• Type: formal, semi-formal and informal • Seating arrangements • Table plan • Service sequence • Calculation of areas

14

II • Banquet Performa • Function prospect / function sheet • Booking of Banquet • Letter of agreement • Banqueting staff • Duties and responsibilities of toast master • After event responsibilities

14

III Buffets: • Types of buffet • Layout of buffet

08

IV • Outdoor catering • Staff briefing • Use of checklist • Equipment needed • Theme dinner

12

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57

• Food festival • Trade fair • Convention • Conference and seminar • Wedding • Fashion shows

V Bar Operation : • Planning of bar • Types of bar • Ideal bar layout

10

VI Beverage controlling • Objective of beverage control • Beverage checklist • Equipments of bar

08

VII • Stocking of alcoholic beverages • Inventory control system • Cellar records and management

06

VIII • Purchase methods and records of beverages • Purchase of liquor • Bar management internal control

08

3-P-3

FOOD & BEVERAGE SERVICE – III Term Work-25

Practical Marks- 100 --------------------------

Total – 125 UNIT C O N T E N T

• Function organization of banquet • Compiling menu for special occasion Like corporate, association, social • Drawing of table plan • Seating arrangement • Formal service • Clearance • Clearance and rearranging • Buffet service • Layout of buffet • Food Layout • Clearance and rearranging • Calculation of Crockery for banquets as per menu and service • Use of checklist for outdoor catering • Bar operation • Setting of a bar • Stocking of alcoholic beverages • Service at bar

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Book Recommended: 1. Lillicrap, Food & Beverage Service, seventh edition, Hodder Arnold, Book power ELST. 2. Strianese A. J., Dining Room and Banquet Management. 3. Kotschevu L.H., Management Bar and Beverage operations. 4. Jack, Kivela, J., Purchasing for the hospitality industry. 5. Keister C. Donglas ; Food and Beverage Control, Prentice Hall, Englewood Cliffs. 6. Rey / Wieland, Managing Service in Food & Beverage Operations. The educational Institute of the American Hotel and Motel Association.

3-T-4 HOTEL HOUSEKEEPING – III

Theory- 80 Sessional - 20

----------------- Total – 100 UNIT C O N T E N T MARKS I Housekeeping supervision

• Importance of inspection • Checklist for inspection, typical areas usually neglected • Self supervision techniques for cleaning staff • Degree of discretion / delegation to cleaning staff • Pantry replacement and Routine replacements

10

II Discard management (Linen / uniform Room) 10

III Interior Decoration • Importance • Classification • Principles of art – Harmony, Rhythm, Balance, Proportion,

proportion, Emphasis • Elements of art – Line, form, colour, texture. • Lighting- definition, types, glare, daylight • Types of lighting used in various areas of a hotel- Filament

bulbs, fluorescent tubes, standard lamp & table lamps, candles. • Heating and ventilation

20

IV Furniture • Types of furniture, Types of Joints in furniture. • Selection • Materials used • Furniture care & cleaning • Selection of furniture for hotels (Commercial / Resort) • Furniture’s Arrangement in hotels

10

V Window Treatment • Types of windows, selection of fabrics • Types of Curtains, Hardware required • Accessories

10

VI Soft Furnishing & Accessories • Type, use & care of soft furnishing • Type of accessories : Functional & decorative

10

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59

VII Special provisions for Handicapped elderly, children, overseas visitors

Guest Room – added feature & modification Public area – Wash rooms, restaurants, main entrance etc; added

features & modifications.

10

3-P-4

HOTEL HOUSEKEEPING – III (P R A C T I C A L)

Term Work-25 Practical Marks- 50

----------------------- Total – 75

UNIT C O N T E N T I Use of checklist for supervision - VIP Room Service, Pest control etc. (at least

5 situations) II Situation Handling (Service designing for)

• Airline Crew guest • Single lady guest • Children • Typical HK complaints : Water leakage : Faucet choked : No hot water supply : A/C not effective

III Inter-dept – Co-ordination : Room service (Situation) : Maintenance : Telephone : Security : Front Desk

IV Window Treatment : 5 types of window’s to be treated

V Layout of furniture arrangement in lobby, restaurant guest Room, banquet Halls, Floor plans of rooms, corridors, restaurants

VI Conception & designing of guest Room including making floor plans, wall elevations. Use of principle & elements of Art

VII Furniture Polish – Different types of furniture & Polishes required (at least 5 types)

Assignments:

§ Visit to furniture & furnishing mall § Visit to hotel to see special provision for handicapped / children / overseas visitors.

Books Recommended: 1. Professional management of Housekeeping operations, Robert J. Martin,; John

Wiley & Sons, New York. 2. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox, Edward

Arnold Ltd. London (ELBS) 3. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill – Delhi 4. Professional Housekeeping, Tucker Schneider, VNR

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60

5. Housekeeping Management for Hotels & Residential Management, Rosemary Hurst; Heinemann

6. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 7. Managing H.K. Operations, Margaret Kappa. 8. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham;

Arnold Hienman, Indiana.

3-T-5 FRONT OFFICE MANAGEMENT-III

Theory- 80 Sessional - 20

----------------- Total – 100

UNIT C O N T E N T MARKS I FRONT OFFICE ACCOUNTING SYSTEM

Handling of credit instruments Procedure of Handling of credit cards Handling of foreign exchange Billing procedure Mechanical billing NCR Computerized Billing

10

II REPORTS AND STATISTICS • Averages • Occupancy • Guest • Rooms • Graphical representation-

1)mean 2)median 3)mode

Yield Management

10

III CASHIER NIGHT AUDITING Duties of cashier Job description of Night Auditors Duties of cashier Recapitulation Sheet Transcript Night Receptionist Report

10

IV HOTEL MARKETING • Marketing- meaning, definition • Hotel Marketing • Marketing in Hotel – specific features of Hotel Marketing • Hotel as marketing Product

10

V SELLING BY RECEPTION STAFF • Reception as a sales department • Selling techniques for reception • Points for sale • Room assignment • Selling to different type of clientele

10

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VI UPSELLING • Up selling – meaning, qualities to be acquired by Front Office

staff for up selling • Up selling- non pressure technique • Selling to different type of clientele, FIT’s, Travel Group • Terms and conditions between Travel Agency and Hotels

10

VII PROMOTIONAL ACTIVITY • Meaning and understanding of Promotion • Purpose of promotion • Types of promotional activities • Promotional activities used in general • Promotional activities used by Hotel • In house promotional activities

12

VIII Glossary and Terminology of Billing, Cashier and marketing.

08

3-P-5 FRONT OFFICE MANAGEMENT- III

(P R A C T I C A L) Term Work-25

Practical Marks- 50 ------------------------

Total – 75 UNIT C O N T E N T

1. Handling of different types of guest

2. Handling of VIP’s

3. Handling a black list

4 Room change notification

5 Handling of wake-up call

6 Baggage handling by bell desk

7 Handling of left baggage

8 Where about card

9 Preparation of final bill

10 Procedure for handling credit card

11 Procedure for handling other forms of credit

12 Selling by front office staff

13 Dances of India

14 Reading of Airline and Railway line table

15 Wild life sanctuaries

16 Time to visit

17 What to see famous

18 How to reach & accommodation

19 Beaches of India

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20 Current affair 21 Knowledge of time and distances of places of interest around city. 22 Hill Tourism

Books Recommended: • Andrews S., Hotel Front Office Training Manual, Tata Publishing Company Limited 1982. • D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967. • Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976. • Tourist Information Series, Publication Division, Ministry of information and broadcasting

Government of India, Delhi. • Kaul, S.N., Tourist India, International Taj Building Bombay. • Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981. • Dr. Singh R.K., Front Office Management, Aman Publication, • Rastogi A.P., Hotel Organization and Front office Management, Anmol Publications. • Inlearne Neil,. Hospitality Marketing, Global Books & Subscription services.

3-T-6

FINANCIAL ANALYSIS & DECISION MAKING Theory- 80

Sessional - 20 -----------------

Total – 100

UNIT C O N T E N T MARKS

I

Finance, Finance Management & Financial Statements 1. Definition, Scope, Objectives and Function of Financial

Management. The Role of Financial Manager. 2. Meaning, Scope and Sources of Business Finance and its

Types. 3. Meaning of Financial Statements, Types, Nature, Importance,

Uses and Limitations of Financial Statements. 4. Reading and Presentation of Financial Statement in a suitable

form to make Analysis. Meaning Objective, Types and Tools of Financial Analysis

04

II Capitalization and Working Capital 1. Capital Formation: Meaning of fixed and Working Capital and

Points of Distinction, Sources of Finance: Short, Mid and Long term, External and Internal etc.

2. Depreciation: Meaning and a Source of Internal Finance. 3. Capital Market and Money Market : Meaning area of

application and Points of Distinctions. 4. Over- Capitalization and Under – Capitalization : Meaning,

Effects and Remedies. 5. Over – Trading Under – Trading: meaning Effects and

Remedies. 6. Working Capital :

• Meaning, Classification, Factors influencing Working Capital. • Sources of Working Capital. Adequate and Inadequate Working

Capital : Effects, Advantages and Disadvantages. • Simple Problems on Computation of Working Capital with the help of

different methods.

08

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Simple Problems on Management of Cash, Inventory, Receivables and Payables.

III Ratio Analysis 1. Meaning, Scope, Advantages and limitations. 2. Types of Analysis. 3. Simple & Analytical Problems on : Profitability, Liquidity,

Solvency, Return / Overall Profitability and Turnover Ratio Analytical Problems on Preparation of B/S or Proprietary Statements with the help of given data / ratios.

12

IV Fund Flow and Cash Flow Statements. 1. Meaning, Concept of Fund, Flow of Fund and Fund Flow

Statement 2. Use Significance / Importance of Funds, and its limitations. 3. Distinction between Fund Flow Statement and Income

Statement, Fund Flow Statement and Balance Sheet. 4. Meaning of Cash, Cash Flow and Cash Flow Statements. 5. Distinction between funds Flow and Cash Flow Statements. 6. Uses, Significance and Limitations of Cash Flow Statement. 7. Simple Problems on Fund Flow and Cash Flow Statements.

12

V Budget, Budgeting and Budgetary Control 1. Meaning of Budget, Features, Requirements for ideal Budgets,

Types, Advantages and limitations or disadvantages. 2. Distinction between Budget and Forecast, Traditional Budget and

Zero Base Budget. Fixed & Flexible Budget. 3. Key factor in a budget or Principle Budgetary Factors. 4. Meaning of Budgetary Control, Objective, Function, Advantages

and Limitations. 5. Requisites or Essentials for efficient Budgetary Control. • Simple Problem on Flexible Budgets, Production Budget and

Sales Budgets only. • Simple Problems on Cash and Capital Budgets [Investment

Decisions].

12

VI Cost, Costing and Cost Accounting. 1. Cost: Meaning, Scope and Classification of cost as – Fixed and

Variable, Direct and Indirect, Product and Period cost, Controllable and Uncontrollable, Avoidable and Unavoidable, Standard and Historical, Step and Marginal.

2. Costing : Meaning and Methods, Area of Application (Simple Problems)

3. Cost Accounting: Meaning and Scope, Distinction between Financial Accounting and Cost Accounting.

4. Cost Centers, Profit Centers and Investment Centers. 5. Meaning of Cost Control and Cost Reduction, Need [Necessity],

and Prerequisites, Area of application, Advantages & Disadvantage.

6. Distinction between cost Control and Cost Reduction. Simple problems on Job Sheet stating Unit Price and Quotation.

08

VI Process and Operation Costing (Transport and Canteen / Hotel Costing).

1. Process Costing : • Meaning, Application, Features, Advantages and Disadvantages,

12

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Limitations. • Normal and Abnormal Losses / Scrap and Gains/Effectiveness,

By-Product / Joint Product, Equivalent Product. • Inter-Process Profit and Transfer Price / Pricing. 2. Operation Costing : • Meaning, Area of Application, Features, Advantages and

Limitations • Concept of Normal and Abnormal Loss, Absolute and

Commercial Ton Kms. or Passenger Kms. Actual & Effective Kms. Actual & Effective Room Days etc.

Simple Problems on Process Costing and Operation Costing. VIII Marginal and Standard Costing

1. CVP (Cost Volume Profit) Analysis. • Meaning of CVP, BEP, P/V Ratio, Margin of Safety, Objectives,

Uses, Assumptions, Advantages and Disadvantages. • Construction and Plotting of BEP Chart. • Simple Problems on BEP for present and future conditions,

Expected Profit and Expected Sales. 2. Marginal Costing.

• Meaning, Necessity, Scope, Advantages and Disadvantages. • Simple Problems on the Application of Marginal Cost Concept

in – 1. Make or Buy. 2. Dropping a Line [Temporary or Permanent], Acceptance of an Order at a Special Selling Price, Key / Limiting Factor.

3. Standard Costing. • Meaning, Features, Area of Application, Advantages and

Disadvantages. • Standard Cost v/s Historical Cost, Standard Cost v/s Estimated

cost. • Variance Analysis: Meaning and Considerations. • Simple Problems based on Material and Sales Variances only

12

Books Recommended: 1. Ozi A. D’cunha & Gleson O.D’cunha, Hotel Accounting & Financial Control, The Dicky’s Enterprise, Mumbai. 2. D.K. Mittal & Luv Mittal, Cost Accounting; Galgotia Publishing Company, New Delhi, 3. R.K. Sharma & Shashi K. Gupta, Management Accounting; Kalyani Publishers, H.O. Ludhiana, 4. S.C. Kuchhal, Financial Management; Chaitanya Publishing House Allahabad.

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3-T-7 HUMAN RESOURCE MANAGEMENT

Theory- 80 Sessional - 20

----------------- Total –100

UNIT C O N T E N T MARKS

I Supervisor and supervisory Management : Who is a Supervisor, Importance of a Supervisor, Areas of responsibility of a supervisor, skills of a supervisor, human relations, administration and technical qualities of a supervisor.

8

II Functions of Management: Interrelationship of functions of Mgt. characteristics and benefits of sound and clearly defined objectives.

8

III Leadership : Role, Types, style, importance and qualities of a leader.

8

IV Role of a Manager: Finance, forecasting and budgeting, implementation of company policies and procedures, maintaining standards, fostering public relations, maintaining harmonious working relationships within the organization.

8

V Management of Human Resource, functions of personnel Mgt, Manpower planning.

8

VI Industrial Psychology and Behavioral Science. Communication- Meaning, Process, Types, Channels and Barriers.

8

VII Introduction to Personnel Management. Recruitment and Selection Process. Interviews.

8

VIII Placement, Induction, Training, Incentives Promotion, demotions, transfers, absenteeism, Replacement.

8

IX Job analysis and description Performance appraisals Job evaluation techniques.

8

X Grievance handling wage and salary administration, wage incentives. Trade unions.

8

Books Recommended: 1. Stoner, James, A.F.,MANAGEMENT Eaglwood Cliffs, New Jersey, 2. Knoontz O’Donnel and Weirich, MANAGEMENT, International students edition, McGraw hill. 3. Boella, M.J,. Personnel Management in the hotel and catering Industry, Hutetinson, London. 4. Ahuja K.K. Personnel Management, Kalyani Publisher, New Delhi 5. Hotel Industry, Frank Bros. & Co. (Publishers) Ltd.

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3-T-8

MARKETING AND SALES MANAGEMENT Theory-80

Sessional-20 -------------------

Total – 100 UNIT C O N T E N T MARKS

I Market & Marketing

Meaning & Definition of market Types of Market Meaning and Definition of marketing Origin of Marketing Marketing Concept Evolution Marketing Concept

08

II Marketing Mix Benefits of Marketing Mix Meaning and Definition of Marketing environment Market Analysis Market Demand & Market Segmentation – Meaning Developing Target Market Strategy Criteria for Segmentation Hotel Market Segmentation

12

III Market Research Definition of Market Research Process of Market Research Trends in Marketing Research Basic Concept and Methods of Marketing Research

08

IV Marketing of Consumer Goods Definitions of features and classification of consumer goods Product planning & development Product Concept Product life cycle Channels of distribution – Meaning and types Storages and ware houses – storages situation, advantages and

essentials of good storages.

12

V Sales Management Meaning and definitions of sales management Nature and importance of sales management Role of a sales manager Importance and qualification of sales manager

06

VI Sales Organization Introduction to sales organization Need and Importance of sales organization Functions of sales organization Types of sales organization

10

VII Consumer Behavior and Sales Promotion Buyer behavior Buying motives Buyer behavior theory- psychological theory and psychoanalytic theory Buying decision process

16

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Sales promotion- Meaning and definition Objectives of promotion Relation between promotion and marketing mix elements Sales promotion tools – coupons, brochures, point of purchase display

etc. VIII Budget

Benefits of budgeting Budget for sales department activities The budgeting process Flexibility in budgeting

08

Books Recommended • Hospitality Sales and Marketing, Abbey, J.R. • Modern Marketing Management, Davar • Marketing Hospitality, Sales and Marketing for hotels, Motels & Resorts – Foster, D.C. • Sales & Marketing for the travel professional, Faster D.C. • Marketing Management, Kotler Philip • Marketing for Hospitality & Tourism, Kotler. Philip • Selling & Sales Management, Lonacaster G. • Marketing & Sales Strategies for Hotel & Travel Trade, Nagi Jagmohan • Modern Marketing, Pillai, R.S. • Service Marketing, Rampal, M.K. • Hospitality Marketing Management, Raid, R.D.

4-T-1

COMPUTER APPLICATION & HOTEL INFORMATION SYSTEM Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT CONTENT MARKS I Ø Algorithm

Ø Flowcharts Ø Pseudo code

10

II Ø Computer Languages o Machine Language o Assembly Language o High Level Language /Low Level Languages o Object Oriented Program o Language Characteristics

10

III Ø System Analysis o Introduction o Cost Benefit Analysis, CAD, DFD, System Acceptance

criteria, Manuals

10

IV Ø Inventory, Payroll, Finance System o Aims & Objectives o Input/output o File Design o Flow charts o CAD-DFD o Menu

10

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V Ø MS Power Point

10

VI Ø Business Data Processing o Introduction o Data Organisation o File Management o Database Management o Time Processing o Batch Processing o Real Time Processing

10

VII Ø Internet o Introduction o Basic services, e-mail o File transfer o Protocol o Telnet www o WWW browsers o Uses and internet

10

VIII Ø Multimedia o Introduction o Brief idea about Components – Text, Graphics,

Animation, Audio-Video, applications

10

4-P-1 COMPUTER APPLICATION & HOTEL INFORMATION SYSTEM

(Practical) Practical - 50

UNIT CONTENT

I Ø Presentation for trainings done during 4 years of curriculum

Ø Internet Utility Tools

Books Recommended:

1. Computer Fundamentals : P.K. Sinha, BPB Publications. 2. Fundamentals of Computers, V. Rajaraman , Printice Hall of India 3. Master in Microsoft Office- Lonnie E, Moulsey and David M. Boodey, BPB Publications

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4-T-2 ENTERPRENEURSHIP DEVELOPMENT AND ECONOMICS

Theory- 80

Sessional - 20 -----------------

Total – 100

UNIT C O N T E N T MARKS I Meaning, Scope, Limitation, and Opportunities in entrepreneurship

development 08

II Entrepreneurship opportunities in travel and Hospitality industry. Scheme of incentives and subsides available for new entrepreneurs in the Hotel Industry. Making a project for an enterprise

• Criteria for site selection for a new unit of Hotel.

15

III Basic types of Business organizations Ownership, Partnership Joint stock and Public companies, outline

of corporate management, franchising.

10

IV Feasibility study for opening a new hotel / restaurant. General Principles of purchasing Criterion for selection of

equipment and furniture.

08

V Nature and scope of Economic Science. Theory of consumption and demand analysis. Theory of production and supply.

15

VI Price Theory Price regulation Fixation of room rates

08

VII Theory of money and banking International trade.

08

VIII Public finance and public economic policy. Role of Government in promoting the industry since independence.

08

Books Recommended :

1. Computer Fundamentals : P.K. Sinha, BPB Publications. 2. Fundamentals of Computers, V. Rajaraman , Printice Hall of India 3. Master in Microsoft Office- Lonnie E, Moulsey and David M. Boodey, BPB Publications.

4-P-2

PROJECT AND TRAINING VIVA

Practical Marks- 50

------------------------ Total – 50

Dissertation / Project on Chosen topic

Entrepreneurial activity during Food Festival /

Training Viva voce on vocational training

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4-T-3 FOOD PRODUCTION & PATISSERIE-IV

Theory- 80 Sessional - 20

----------------- Total –100

UNIT C O N T E N T MARKS I International Cuisine

• Thai, Mexican, Greek, German, Great Britain, Lebanese (Mediterannean);

• Menu Examples of Japanese cuisine (Only theory) • Snacks & Fast Food

12

II Larder organization • Control, laison, Equipment, layout • Hors d’oeuvres • Salads • Sandwiches / Rolls / Burgers /Pizzas/Hot dogs / Foot longs • Cold buffet • Farcis, terrines, pates, galantines, ballotines, mousses, quenelles

: Types, preparation, menu e.g. • Cold sauces, dips, chaudfroid, aspics method eg. Preparations,

eg. • Charcutiere, • Sausages – types, preparation, popular sausages, SPS, cooking

methods, casings, storage, problems.

12

III Confectionery • Meringues – Making, factors affecting stability, cooking, types &

uses. • Chocolate work • Fondant • Marzipan • Ice-Creams & Sorbets

10

IV A. Yeast • Knowledge of baker’s yeast – Role in fermentation of doughs • Condition favourabale for its action • Effect of over fermentation & under fermentation • Over & under proving of doughs of bread & fermented goods. • Bread improvers and bread diseases

B. Sugar • Types of sugar & sugar boiled icings • Other sundry material & mixtures used in confectionery such as

jam, jellies, curds, creams, custards, gelatin, agar-agar, pectin, gums (Arabic, Tracanth) dextrin

C. Terms used in judging characteristics of confectionery products & evaluation.

08

V A. Non-Edible Display : • Ice-carving, Tallow sculpture, fruit & vegetable display

B. Pate & Gammon, Ham, Bacon & Gammon Force meat

08

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VI Modern Techniques in preparation • Microwave, infra-red, vacuum reduction cook chill & cook freeze • Convenience foods – Role of convenience foods in fast food

operations, advantages & disadvantages of Convenience foods. Labour & cost saving aspect of Convenience foods.

• Rechaffe cookery

12

VII A. Bread Making • Methods • Faults & Evaluation

B. Fermented goods • Types, methods of prepasation, evaluation

C. Characteristics of flour • Enriched bakery products • Bakery products with Soya flour, groundnut flour & whole wheat

meal.

10

VIII Breakfast Cookery • International & Indian menus – preparation • Classical & Traditional items • Power Breakfast & ‘Brunch’: Concept.

08

4-P-3

FOOD PRODUCTION & PATISSERIE- IV (P R A C T I C A L)

Term Work-25 Practical Marks- 100 --------------------------

Total – 125 UNIT C O N T E N T

1. Microwave Menu(6 Course) 2 menus 2. Thai Menu(6 Course) 2 menus 3. Mexican Menu(6 Course) 2 menus 4. Greek Menu(6 Course) 1 menus 5. German Menu(6 Course) 2 menus 6. Great Britain Menu(6 Course) 2 menus 7. Lebanese (Mediterranean) (6 Course) 1 menus 8. Snacks & fast Food- 2 menus 9. Pizzas- 2 varieties 10. Cold Buffet- 2 menus(include cold cuts , Canapes, terrines& galantine) 11. Breakfast Cookery-2menus 12. Demo on Non- Edible display 13. Bread-enriched dough 14. Chocolate- filled Chocolates& chocolate decorations 15. Marzipan-almond paste, marzipan shapes 16. Fondant – as icing, and as filling 17. Meringue – as icing and used as/in product 18. Ice-cream – 5 varieties 19. Sorbets – 5 varieties

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20. Mousse/ Souffles – 5 varieties 21. Sugar boiled candy

Books Recommended: 1. Theory of cookery - Krishna Arora 2. Professional Charcutiere - John Kinsella, David Harvey; John Wiley & Sons NY 3. Food preparation & Cooking - Stanley Thornes; Ellenborough House Wellington street 4. Professional Cooking - Wayne Gisselen / John Wiley & Sons. 5. Professional Grade Manager- David Paul / John wiley & Sons 6. Larouse Gastronomique 7. Basic Cookery - David R. Stevenson ; Staneley Thornes Ltd. 8. Prashad – Cooking with Indian Master - Inder Singh Kalra 9. Understanding Cooking - Lundburge & Kotschevar 10. Professional Baking - Wayne Gisselen / John Willey & Sons 11. Theory of Catering - Kinton Cesarani / Hodder & Stoughton 12. Basic Cookery - The Process Approach - Daniel R. Steven son / Stanley Thornes

4-T-4 FOOD & BEVERAGE SERVICE – IV

Theory- 80 Sessional - 20

----------------- Total – 100

UNIT C O N T E N T MARKS

I GUERIDON SERVICE A) Introduction, principle and meaning

• Special equipments for Gueridon service • Complete procedure of Gueridon service • Use of liquor in Gueridon service • Advantage and disadvantages of Gueridon service • Space required

12

II GUERIDON SERVICE B) Carving and its method

Carving trolleys and its uses Preparations of joints Preparation of special dishes

08

III Other specialized services Afternoon tea service

• Menu • Cover • Order of service

High-tea service • Menu • Cover • Order of service

Food and beverage service in airlines.

10

IV

Room Service • Introduction, procedure • Scheduling and staffing • Forms and formats • Order taking

10

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• Equipment required for room service • Breakfast card

V Planning organization and supervision in • Food and beverage outlets • Commercial restaurant • Fast food outlets • Mobile catering & vending machines

10

VI Marketing and sales in restaurant • Introduction • Catering consideration • Types of menu / product • Marketing banquet facilities • Marketing Plan

12

VII Fundamentals of food and beverage control • KOTs types and function • Pre determined standard • Cost control procedure • Sales and cash control • Parts of Control • Guest Checks

08

VIII • Standard Drink list • Profitability through bar • Pilferages in bar • Dispensing machine • Skullduggery

10

4-P-4

FOOD & BEVERAGE SERVICE – IV (P R A C T I C A L)

Term Work-25 Practical Marks- 100 --------------------------

Total – 125 UNIT C O N T E N T

• Equipment of Gueridon – care and use. • Carving on Gueridon • Preparation of non flambé and flambé dishes. • Afternoon tea : mise-en-place and service • High tea : mise en-place and service • Room service • Classical horsdouvers service

Such as smoked salmon, artichokes, melon, grape fruits, Oysters, caviar, escargottes.

Books Recommended: 1. Food and Beverage Service – Lillicrap 2. Food and Beverage Control, Keister C. Douglas; Printice Hall, Inglewood Cliffs,

New Jersey.

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74

3. Modern Restaurant Service, John Fuller; Hutchinson London 4. Food and Beverage Management and Service, The Educational Institute of the

American Hotel and Hotel Association 5. The restaurant- Concept to Operation ; Walker J.R 6. Restaurant Management, Sudan A.S 7. Design and Equipment for Restaurants and Food Service 8. Food Service Facilities Planning – Edward A.; kazarian VI Publishing Co.,

Westport, Connecticut.

4-T-5 HOTEL HOUSEKEEPING – IV

Theory- 80 Sessional - 20

----------------- Total – 100

UNIT C O N T E N T MARKS

I Safeguarding Assets

Concern for safety & security in HK operations Concept of safeguarding assets Theft : Employee, guest, external persons Security in Hotel guest Room

10

II Housekeeping Budgeting • Definition, concept and importance • Types of Budgets (Operational & Capital) • House Keeping Room Cost • House Keeping Expenses • Labour & Cost analysis

12

III Contract cleaning • General • Complete program • Special • Periodic • Pricing a contract

08

IV Refurbishment and Redecoration • Definition • Factors • Procedures & task involved • Snagging list

10

V Planning Trends in House-Keeping • Planning guest Room, Bath room, suites, lounges, landscaping, • Planning for provision of leisure facilities for the guest • Boutique hotel concept.

10

VI Planning and organizing in House-Keeping department. • Area inventory list • Frequency schedules • Performance standards • Productivity standards • Inventory levels

15

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VII Selection and Training of Housekeeping Professional • Manpower Planning – Requirement, selection, Recruitment,

identifying peak & lean periods. • Training in HK dept. • Job allocation • Planning duty roster • Labour & cost analysis • Standard operating procedures & Manuals

10

VIII Energy conservation methods and eco friendly concepts in House Keeping Latest international trends & standards in leading hotels of the world.

05

4-P-5 HOTEL HOUSEKEEPING – IV

(P R A C T I C A L) Term Work-25

Practical Marks- 50 --------------------------

Total – 75 UNIT C O N T E N T

1. Creating three dimensional model of a guest rooms/ Public areas with interior decoration/ themes

2. Making of Schedule and routine checking Resort Hotel ( Beach/hill) Commercial Hotel (4oo rooms/450 rooms) Medium sized Hotel/ 3 star hotel/100-150 rooms

3. List of various activities that can be contracted- established /Agencies who take contract (names)

4. Special Decorations-( Planning, Estimating and area ) • Christmas, • New Year • Anniversary of Hotel • Food Festival (at least 2 nos.)

5. Planning Training Schedules:- • In-house Staff • New recruits • Management Trainees • Inter departmental Training or staff of other departments

Books Recommended: 1. Professional management of Housekeeping operations, Robert J. Martin,; John Wiley &

Sons, New York. 2. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward

Arnold Ltd. London (ELBS) 3. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill – Delhi 4. Professional Housekeeping, Tucker Schneider, VNR 5. Housekeeping Management for Hotels & Residential Management, Rosemary Hurst;

Heinemann 6. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 7. Managing H.K. Operations, Margaret Kappa. 8. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold

Hienman, Indiana.

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4-T-6 RESEARCH: DESIGN AND METHODOLOGY

Theory- 80

Sessional - 20 -----------------

Total – 100 UNIT C O N T E N T MARKS I INTRODUCTION:

• Meaning and definition • Scope and purpose of doing research • Areas of Research • Research Procedure • Applications of Research • Problems of Conducting research

10

II PROJECT THEME : • Identifying theme of project • Selection of title • Description of Universe • Executive Summary • Statement of Research problem and research objectives • Rationale for conducting study

10

III RESEARCH DESIGN &DATA COLLECTION: • Primary research • Secondary research • Research approaches-observation, Experiment, survey • Research Instrument- Questionnaire, Mechanical.

20

IV SAMPLING PLAN: Sampling unit Sample Size Sample selection Process Sampling media

10

V FIELD WORK: • Planning • Organizing and supervising field work

10

VI DATA ANALYSIS: • Classification • Tabulation • Analysis and Interpretation

10

VII REPORT WRITING: • Report format • Executive summary • Literature review • Findings • Conclusions and recommendations • Bibliography

10

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77

BOOKS RECOMMENDED: 1. Marketing Management, Philip kotler ; Prentice- Hall of India, New Delhi 2. Hospitality & Travel marketing, Alastair M. Morrison; Delmar Publishers Inc. 3. Marketing Research, Harper W. Boyd; Richard D. Irwin, Inc., All India Traveller Book Seller, Delhi. 4. How to Complete Your Research Project Successfully, Judith Bell; UBS Publisher Distributors, Delhi 5. How to Research and Write a Thesis in Hospitality and Tourism, James M. Paynter John Wiley and Sons, NY,USA 6. Travel, Tourism and Hospitality Research, Ritchie Goeldner, John Wiley

4-T-7 HOTEL RELATED LAWS

Theory- 80 Sessional - 20

----------------- Total – 100

UNIT C O N T E N T MARKS I • Need for law

• Types and Application of law in Hotel operations, 10

II • Basic principles of civil & criminal liability, Indian contract act (sections 1-30)

10

III Licenses & Permits : Licenses & Permits for Hotels and catering establishments –

Procedure for procurement, Bye-laws of hotels & restaurants under municipal corporations, Renewal, suspension & termination of licenses, Essential Commodities Act

10

IV • Importance of industrial laws, Effective procedure for employment, Discharge & dismissal of employee, Minimum wages Act, Payment of Wages Act, Shops & Establishments Act.

10

V • Factories Act • Trade unions Act, • Apprentices Act • Law relating to foreign exchange

10

VI • Law of Tenancy • Inn-Keeper guest relationship • Inn-keepers lien • Distinction between guest and tenant

10

VII Liquor Legislation: • Types of licences and permits • Drinking in licensed premises

10

VIII • Prevention of Food Adulteration Act • Consumer Protection Act

10

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78

BOOKS RECOMMENDED:

• The Industries Act development and regulation act 1989, Allahabad law agency. • The workmen’s Compensation Act, Allahabad law agency. • The payment of wages Act, Allahabad law agency. • The employees Provident Fund Act 1989, Allahabad law agency. • The Industrial Dispute Act 1947, Akalank publications • The Insurance Act 1938, Akalank publications • Bombay Industrial Relations Act 1946, Central Law Agency. • Factories Act 1948, Central Law Agency. • Industrial Dispute Act 1990, Central Law Agency.

4-T-8

TOURISM AND PUBLIC RELATIONS Theory- 80

Sessional - 20 -----------------

Total-100 UNIT C O N T E N T MARKS I Definition, meaning of tourism.

• Growth & development of tourism. • Basis of origin of tourism.

Infrastructure of tourism. Accommodation [Hotels, Motels etc.] Transportation [Air. Road, Rail,

Water] Other facilities – Supporting services.

12

II Impacts of tourism. • Economic impacts of tourism. • Social & cultura1 impact of tourism. • Environment & ecological effect

12

III Role of travel agency in tourism • Profile of modern travel agency • Role of tour operators, Guides & Escorts. • Package tours. • Planning of itinerary.

12

IV National & International tourist organization IUOTO, WTO, PATA, IATA, ICAO Tourist organization in India Management and marketing of tourism in India

08

V Evolution of Public relation • Definition of Public relation • Growth of public relation

08

VI Importance of Public relation • Qualities of public relation personnel • Public relation in an organization

10

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79

• Internal and external public relation • Public relation in crisis

VII Public relation management Ethics of PR Organization public relation department Planning of public relation Budgeting of public relation

08

VIII Public relation and communication Public relation and advertising Purpose of public relation advertising Public relation and publicity

10

4-P-8

TOURISM AND PUBLIC RELATIONS Term Work-25

Practical Marks- 50 --------------------------

Total – 75 UNIT C O N T E N T

1. Handling Emergencies in Hotel 2. Handling Various PR Situation 3. Dealing with different type of guests 4. Marketing of a Hotel 5. Upselling of rooms 6. General awareness update 7. Local Information( city hotel/distance) 8. Updating on the local/national current affairs 9. Developing Tourism related knowledge 10. Preparation of Itinerary 11. Package Tour 12. Knowledge of various airlines 13. Knowledge of Time of national and International airlines 14. Update of rates/fares of national and international airline

Books Recommended: 1. Black Sam, Practical Public Relation, Sir Issar Pitman and Sons Ltd. London 1970. 2. Andrews s., Hotel Front Office Training Manual, Tata McGraw Hill 1982. 3. Dukes Peter, Hotel Front Office Management and operation, 3rd edition Jowa Prown 1970. 4. Robert C. Fisher FODOR, India and Nepal, Hodder and stroughton London 1987. 5. Rawat G.S. Elements of Hotel Accountancy Rawat Publication, New Delhi 1972. 6. Kaul S.N. Tourist India, Tourist India International Taj Building, Bombay.

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Published by : Subhash Belsare Registrar, Rashtrasant Tukadoji Maharaj Nagpur University Chhatrapati Shivaji Maharaj Administration Premises, Opp. Maharaj Bagh, Ravindranath Tagore Marg, Rashtrasant Tukadoji Maharaj Nagpur University, NAGPUR – 440001. Printed By : Satish Niphadkar Manager, Rashtrasant Tukadoji Maharaj Nagpur University Chhatrapati Shivaji Maharaj Administration Premises, Opp. Maharaj Bagh, Ravindranath Tagore Marg, Rashtrasant Tukadoji Maharaj Nagpur University, NAGPUR – 440001. © “;k vH;kldzfedsrhy dks.krkgh Hkkx jk"Vªlar rqdMksth egkjkt ukxiwj fo|kihBkP;k iwokZuqerhf’kok; dks.kklgh iwueqfnzr fdaok izdkf’kr djrk ;s.kkj ukgh- © “ No part of this prospectus can be reprinted or published without specific permission of Rashtrasant Tukadoji Maharaj Nagpur University.”

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