state council of technical education and vocational...

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STATE COUNCIL OF TECHNICAL EDUCATION AND VOCATIONAL TRAINING, ODISHA

TEACHING AND EVALUATION SCHEME FOR DIPLOMA IN NON-ENGINEERING COURSES

DISCIPLINE: HOTEL MANAGEMENT &

CATERING TECHNOLOGY

SEMESTER:5TH

SL

NO

SUBJECT

CODE

SUBJECT PERIODS EVALUATION SCHEME

L T P INTERNAL

EXAM

END

SEM

EXAM

TERM

WORK

PRACTICA

L EXAM

TOTAL

MARKS

TA CT Total

THEORY

1. 501 FOOD PRODUCTION &

BAKERY-IV

2 - - 5 10 15 35 50

2. 502 FOOD & BEVERAGE SERVICE-

IV

2 - - 5 10 15 35 50

3. 503 ACCOMMODATION

MANAGEMENT

4 - - 5 10 15 35 50

4. 504 FINANCIAL MANAGEMENT 5 - - 10 20 30 70 100

5. 505 SALES & MARKETING 6 - 10 20 30 70 100

6. 506 FOOD & BEVERAGE

MANAGEMENT

6 10 20 30 70 100

7. 507 BUSINESS COMMUNICATION-II 2 5 10 15 35 50

PRACTICAL/TERM WORK

8. 501P FOOD PRODUCTION &

BAKERY-IV

8 50 50 100

9. 502P FOOD & BEVERAGE SERVICE-

IV

2 50 50 100

10. 503P ACCOMMODATION OPERATION-II

2 25 25 50

GRAND TOTAL 27 12 150 350 125 125 750

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FOOD PRODUCTION & BAKERY-IV(THEORY)

Code-501 Theory- 50 MARKS

(TA-5+CT-15+END TERM-30

1. Lander Theory :-

Layout

Terms

Control

Duties & Responsibilities of larder chef.

2. Charcutiere:-

Sausages

Forcemeat

Marinades, Cures, Brine

Bacon, Ham, Gammon

Galantines

Pates & Terrine

Mousse & Mousselines

Chaud Froid

Aspic & Glue

Non edible Displays

3. Appetizers & Garnishes

4. Sandwiches

3

Food Production & Bakery-IV

CODE:501P PRACTICAL -100 MARKS

(TERM WORK 50+PRACTICAL EXAM-50)

Topic

MENU-01

Consommé Carmen

Pullet Sauté Chasseur

Pommes Loretta

Haricots Verts

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MENU-02

Bisque D’ecrevisse

Escalope De Veau viennoise

Pommes Batailles

Epinards au Gratin

MENU-03

Creme Du Barry

Darne De Saumon Grille

Sauce paloise

Pommes Fondant

Petits Pois A La Flamande

MENU-04

Veloute Dame Blanche

Cote De Porc Charcuterie

Pommes De Terre A LaCreme

Carottes Glace Au Gingembre

MENU-05

Cabbage Chowder

Poulet A La Rex

Pommes Marguises

Ratatouille

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MENU-06

Barquettes Assortis

Stroganoff De Boeuf

Pommes Persilles

Riz Pilaf

MENU-07

Duchesse Nantes

Poult Maryland

Croquette Potatoes

Banana Fritters

Corn gal lets

MENU-08

Kromeskies

Filet De Sols Walweska

Pommes Lyonnais

Fungi Marirati

MENU-09

Vol-Au-Vent De Volaille Et Jambon

Poult a la Kiev

Creamy Mashed Potatoes

Butter tossed green peas

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MENU-10

Quiche Lorraine

Roast Lamb

Mint sauce

Pommes Parisienne

Plus 5 Buffets

Cold Buffet

Hot Continental

Hot Indian

Buffet Desserts

Bread Displays

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Food & Beverage Service – IV(Theory)


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(TA-5+CT-15+END TERM-30)

01.PLANNING & OPERATING VARIOUS F&B OUTLET

A. Physical layout of function and ancillary areas.

B. Objective of a good layout.

C. Steps in planning.

D. Factor to be considered while planning.

E. Calculating space requirement.

F. Various set ups for seating.

G. Planning staff requirement.

H. Menu planning.

I. Constraints of menu planning

J. Selecting and planning of heavy duty and light equipment

K. Requirement of quantities of equipment required like crockery, Glassware, Cutlery-steel or silver

etc.

L. Suppliers & manufacturers.

M. Approximate cost.

Planning Decor, furnishing fixture etc.

02.FUNCTION CATERING

BANQUETS

A. History

B. Types

C. Organisation of Banquet department

D. Duties & responsibilities

E. Sales

F. Booking procedure

G. Banquet menus

BANQUET PROTOCOL

Space Area requirement

Table plan/arrangement

Misc-en-place

Service

Toast & Toast procedures

INFORMAL BANQUET

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Reception

Cocktail Parties

Convention

Seminar

Exhibition

Fashion shows

Trade Fair

Wedding

Outdoor catering

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03.FUNCTION CATERING

BUFFETS

A. Introduction

B. Factors to plan buffets

C. Area requirement

D. Planning and organisations

E. Sequence of food

F. Menu planning

G. Types buffets

H. Display

I. Sit down

J. Fork, Finger, Cold Buffet

K. Breakfast Buffets

L. Equipment

M. Supplies

Check list

04.GUERIDON SERVICE

A. History of guerdon

B. Definition

C. General consideration of operations

D. Advantages & Disadvantages

E. Types of trolleys

F. Factor to create impels, Buying – Trolley, open kitchen

G. Gueridon equipment

H. Gueridon ingredients

05.KITCHEN STEWARDING

A. Importance

B. Opportunities in kitchen stewarding

C. Record maintaining

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D. Machine used for cleaning and polishing

E. Inventory

Food & Beverage Service –IV(Practical) CODE:502P PRACTICAL -100 MARKS


01 Planning & Operating Food & Beverage Outlets

Class room Exercise

Developing Hypothetical Business Model of Food & Beverage

Outlets

Case study of Food & Beverage outlets- Hotel & Restaurants

02 Function Catering – Banquets

Planning & organizing Formal & informal Banquets

Planning & organizing Outdoor caterings

03 Function Catering – Buffets

Planning & organizing various types of Buffet

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04 Guerdon Service

Organizing Mize-en-place for Guerdon Service

Dishes involving work on the Guerdon

Task-01 Crepe suzette

Task-02 Banana au Rheum

Task-03 Peach Flambé

Task-04 Rum Omelette

Task-05 Steak Diane

Task-06 Pepper Steak

05 Kitchen Stewarding

Using & operating Machines

Exercise – physical inventory

Accommodation Operations & Management-II(THEORY)



Liner Room:-

a) Activities of the liner Room

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b) Layout and equipment in the liner Room

c) Selection criteria for various liner items & Fabrics suitable for this purpose

d) Purchase of linen

e) Calculation of linen requirements

f) Liner control procedure & records

g) Recycling of discarded liner

h) Line hire

i) Stocktaking procedure & record

1. Uniforms:-

a) Advantages of providing uniforms to staff

b) Issuing and exchange of uniforms types of uniform

c) Selection and designing of uniform

d) Layout of the uniform room

2. Sewing Room:-

a) Activities and areas to be provided

b) Equipment provided

3. Laundry:-

a) Commercial and on site laundry

b) Flow process of industrial laundering-OPL

c) Stages in wash cycle

d) Laundry Equipment and machine

e) Layout of the laundry

f) Laundry Agents

g) Dry cleaning

h) Guest laundry/ valet service

i) Stain removal

4. Pest Control:-

a) Areas of infestation

b) Preventive Measures

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c) Control Measures for different infestations

5. Flower Arrangement:-

a) Flower arrangement in hotels

b) Equipment and material required for flower arrangement

c) Conditioning of plant material

d) Styles of flower arrangements

e) Principles of design as applied to flower arrangement

6. Planning and Organising the HKD:-

a) Area inventory list

b) Frequency Schedule

c) Performance and productivity standard

d) Time & motion study

e) Standard Operating Manuals – job procedure

f) Job allocation & work Schedule

g) Calculating Staff strength and planning duty roster

h) Training in HKD, performance Appraisals

i) Selecting of cleaning equipments and agents

j) Inventory level and non recycled items

7. Budget and Budgetary Control:-

a) The budget purpose

b) Planning capital budget

c) Operating budget. Controlling expenses – Income statement

d) Purchasing System – Method of buying

e) Stock Records – Issuing control

8. House Keeping institutions Other than hotels:-

9. Contracts Services:-

a) Types of contract services.

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b) Guidelines for hiring contract service

c) Advantages and disadvantages of contract service

10. Safety and Security:-

a) Safety awareness and accident prevention

b) Fire Safety and Fire fighting equipment

c) First aid

d) Keys and keys control

e) Crime prevention and dealing with emergency situation

11. Energy and water Conservation:-

12. Interior Decoration:-

13. Elements of design:-

a) Colour and its roll in decor

b) Window and Window treatment

c) Lighting and lighting fixtures

d) Floor finishes

e) Carpets

f) Furniture and fitting

g) Accessories

14. Layout of guest rooms – Refurnishing and Redecoration:-

a) Size of rooms, sizes of furniture’s, furniture arrangement

b) Principles of design

c) Colour harmony and colour scheme

15. New property Countdown:

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Accommodation Operations-II(Practical) CODE:502P PRACTICAL -50 MARKS


1. Monogramming - Demonstration practice

2. Layout of liner and

Uniform Room/Laundry - Assignment

3. Laundry Machinery &

Equipment - Demonstration practice

4. Stain Removal - Demonstration

5. Flower Arrangement - Demonstration practice

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Financial Management

Code – 504, Theory- 100 MARKS


03.RATIO ANALYSIS

01.FINANCIAL MANAGEMENT MEANING & SCOPE

A. Meaning of business finance

B. Meaning of financial management

C. Objectives of financial management

02.FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION

A. Meaning and types of financial statements

B. Technique of financial analysis

C. Limitations of financial analysis

D. Practical problems

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A. Meaning of ratio

B. Classification of ratios

C. Profitability ratios

D. Turnover ratios

E. Financial ratios

F. Du Pent Control Chart

G. Practical Problems

04.FUNDS FLOW ANALYSIS

A. Meaning of funds flow statement

B. Uses of funds flow statement

C. Preparations of funds flow statement

D. Treatment of provision for taxation and proposed dividends (as non-current liabilities)

E. Practical problems

05.CASH FLOW ANALYSIS

A. Meaning of cash flow statement

B. Preparation of cash flow statement

C. Difference between cash flow and funds flow analysis


06.FINANCIAL PLANNING MEANING & SCOPE

A. Meaning of Financial Planning

B. Meaning of Financial Plan

C. Capitalisation

D. Practical problem

07.CAPITAL EXPENDITURE

A. Meaning of Capital Structure

B. Factors determining capital structure

C. Point of indifference


08.WORKING CAPITAL MANAGEMENT

A. Concept of working capital

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B. Factors determining working capital needs

C. Over trading and under trading

09.BASICS OF CAPITAL BUDGETING

A. Importance of Capital Budgeting

B. Capital Budgeting appraising methods

C. Payback period

D. Average rate of return

E. Net Present Value

F. Profitability index

G. Internal rate of return

H. Practical problems

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Sales & Marketing Code No – 505 Theory- 100 MARKS


1. Introduction

- Hospitality industry - A profile

- Size – Uniquoncess – Complementary role of Hospitality Industry with other Industries

- Major participants organized sector

- Key factors of success

- Contribution to Indian economy

- Growth potential

2. Marketing

- Basic concepts – Needs, Wants, Demands, Exchange

- Transaction, value and satisfaction in Hospitality Industry

- Marketing process – Marketing philosophies

- Related application of concept in Hotel Service Industry

3. Marketing Information System

- Concepts and Components

- Internal Record System (Result Area)

- Marketing Research System

Scope in Hospitality Business

Process and Characteristics

Managerial use of

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- M.I.S with special reference to rooms, restaurants, banquets and facilities

4. Marketing Environment

- As basis of needs and trend analysis and marketing effectiveness

- Swot analysis for hospitality Industry of Micro and Macro environment

5. Product

- Defining the hospitality product

Difference between goods and services product

Levels of product – Generic, expected, augmented, potential

Tangible and in tangible products

Product mix in hospitality business

6. Branding

- Basic concepts, brand equity – branding of hotels

7. Pricing of Hospitality

- Concept and Methodology

8. Integrated Marketing Communication

- S.M.M.R Model

- Steps in developing effective communication plan

- Communication mix

- Direct marketing – tale marketing – advertising

- Sales promotion, P.R and publicity

9. Personal selling

- Principles and practices in hospitality selling

- Selling process – AIDA –MODEL – ORAM

- Guest as a sales force

10. Marketing arithmetic

- Ratios

- Planning AID sales

11. Marketing Planning Process

- Understanding the Marketing process

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Marketing concepts

Company Business capabilities

Marketing environment

Guest wants

Marketing mix

Steps in detail

Assignment

Preparing a marketing plan for a specially restaurant

Marketing plan for a star 100 room resort

Marketing plan to market yourself

12. Consumer behaviour

Guest satisfaction – Reality of hospitality business

Factorial analysis of consumer behaviour

Decision marketing process

Strategic consideration of consumer behaviour in hospitality business

Hospitality business

Need and importance of in house marketing

Mr. Singh threatens legal action against a luxury hotel

13. Market segmentation

- Segmenting the customer – general consideration

- Socio-economic groups

- Women

- Short break makers

- Active leisure

- Eating habits

- Corporate sector

14. Strategic Marketing

- Mission statement of hotel-objectives-tactics

- Strategic planning process, portfolio analysis

- Defining the business – differentiation

- Strategic consideration – value addition

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- Product service quality – image – capability

- Industrialisation of service strategic aspects

- Positioning the product and market

15. Hospitality marketing organisation

- Case study

- Seminar

16. A day in the life of a sales manager/sales executive

17. T.Q.M Marketing in hotels

- Integration of marketing functions for Total Quality Mgt.

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Food & Beverage Management Code –506, Theory- 100 MARKS


Part – I

1. Food cost control:-

a. Introduction to cost control

b. Define cost control

c. Objectives and advantages of cost control

2. Food control cycle:- (Purchasing control)

a. Aims of purchasing

b. Job description of purchase manager

c. Types of food purchase

d. Quality purchasing

e. Purchasing procedure

f. Methods of purchasing

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g. Source of supply

h. Standard purchase Specification

i. Purchase order form

j. Ordering cost

k. Carrying cost

l. EOQ

3. Receiving control:-

a. Aims of receiving

b. Receiving staff

c. Equipments for receiving

d. Document given by supplier

e. Delivery notes

f. Bills/Invoice

g. Credit notes

h. Records Maintained in the receiving department

i. Goods received book

j. Meat tags

k. Receiving procedure

l. Bound receiving

m. Frauds in receiving department

4. Storing and Issuing Control

a. Aims of store control

b. Food store room personnel

c. Arrangement of food

d. Location of storage facilities

e. Security

f. Stock control

g. Types of foods received

h. Record Maintained

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i. Issuing Control

j. Requisitions

k. Transfer notes

l. Stock Taking

5. Production Control

a. Aim and objective

b. Forecasting

c. Fixing of standard

- Definition of standard (Quality & Quantity)

- Standard Recipe (Definition, Objective and tests)

- Standard Portion Size (Definition, Objective and Equipments Used)

- Standard Portion Cost

6. Sales Control

- KOT

- Bills

- Billing Procedure- Cash & Credit Sale

- Casher summery Sheet

Part-II

7. Cost Dynamics

a. Element of Cost

b. Classification of Cost

8. Sales Concept

a. Various Sales Concept

b. Use of Sales Concept

9. Inventory Control

a. Importance

b. Objective

c. Method

d. Level and Technique

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e. Perpetual Inventory

f. Monthly Inventory

g. Pricing Of commodities

h. Comparison of Physical And Perpetual Inventory

10. Beverage Control

a. Purchasing

b. Receiving

c. Storing

d. Issuing

e. Producing Control

f. Standard Recipe

g. Standard portion Size

h. Bar frauds

i. Books Maintained

11. Sales Control

a. Procedure of Cash Control

b. Machine System

c. ECR

d. NCR

e. Preset Machines

f. POS

g. Reports

h. Theft

i. Cash Handling

12. Budgetary Control

a. Define Budget

b. Define Budgetary Control

c. Objective

d. Types of Budget

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13. Variance Analysis

a. Standard Cost

b. Standard Costing

c. Cost Variances

d. Material Variances

e. Labour Variances

f. Overhead Variances

g. Fixed Overhead Variances

h. Sales Variances

i. Profit Variances

14. Labour Cost Control

a. Staffing

b. Payroll

c. Over Time

15. Breakeven Analysis

a. Breakeven Chart

b. PV Ratio

c. Contribution

d. Marginal Cost

e. Graphs

16. Menu Merchandising

a. Menu Control

b. Menu Structure

c. Planning

d. Pricing of Menu

e. Types of Menu

f. Menu as Marketing tool

g. Layout

h. Constraints of Menu Planning

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17. MIS

a. Reports

b. Calculation of Actual Cost

c. Daily Food Cost

d. Monthly Food Cost

e. Statistical Revenue Reports

BUSINESS COMMUNCATION-II

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CODE-507 Theory- 50 MARKS


Part-I

A. BUSINESS COMMUNCATION

1.1 Nature of Communication

1.2.Channel of communication

1.3. Channel of Selection

B.2 Organizational Communication

2.1Upward,Downward,lateral,purpose,functions

2.2Written communications-Memos,circular,notice

2.3Communication with in groups-Nature,purpose,merits ,demerits

C.Handling Meetings

3.1Types of Meetings

3.2 Structure of Meetings-Agenda,minutes

D.Communicating with the outside World

4.1Letter writing –types of letter

Part-II

1.Appraisal

Self and Subordinates

Writing effective appraisal

2.Report Writing

Types of report

Need of writing effective reports

3.Presentation

Types of presentation

Making effective presentation

Use of audio visual aids in presentation

4.Intreview

Definition

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Need and purpose

Type

Strategies for interview

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