MAHAMAYA TECHNICAL UNIVERSITY, NOIDA

Syllabus For
Bachelor of Hotel Management & Catering Technology Of FIRST YEAR

(Effective from the Session: 2013-14)

SCHEME OF EVALUATION OF BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY (Effective from the Session: 2013-14) SEMESTER- I

S.N. Code

Subject Name Theory Food Production & Patisserie- I Food & Beverage Service -I Front Office Operations- I Accommodation Operations- I Business Communication Introduction to Hospitality Management Concepts General Proficiency TOTAL

Periods per week L 2 T P 1 8

Evaluation Scheme Theory Sessional CT TA TOT 15 10 25

Evaluation Scheme ESE Practical Sessional CT TA TOT Th. P 30 20 50 50 75

Total

Credit

1.

HM-101

200

2.

HM-102 HM-103 HM-104 HM-105

2 2 2 3

1 4 1 2 1 2 1 0

15 10 15 10 15 10 30 20

25 25 25 50

15 15 15

10 10 10

25 25 25 ----

50 50 50 100

50 50 50

150 150 150

5 4 4 4

3. 4. 5.

---- ---

------ 150

6.

HM-106

1 0

30 20

50

---- ---

-----

100

------ 150

7.

GP- 101

50 -

50 1000 28

14 6 16

L: Lecture T: Tutorial P: Practical/Project CT: Class Test TA: Teachers Assessment and Attendance Th: Theory TOT: Total TA =10 (5 for teacher assessment plus 5 for attendance) TA=20 (10 for teacher assessment plus 10 for attendance) P = 25 (10 for practical exams plus 5 for viva, 5 marks for lab record and 5 marks for quiz) P = 50(20 for practical exams plus 10 for viva, 10 marks for lab record and 10 marks for quiz) P = 75(40 for practical exams plus 15 for viva, 10 marks for lab record and 10 marks for quiz)

Duration of ESE shall be 3(three) hours for subjects carrying 100 marks and 2(two) hours for those carrying 50 marks.

SCHEME OF EVALUATION OF BACHELOR OF HOTEL MANAGEMENT & CATERING TECHNOLOGY (Effective from the Session: 2013-14) SEMESTER- II

S.N. Code

Subject Name

Periods per week T 1 P 8

1.

HM-201

2.

HM-202 HM-203 HM-204 HM-205 HM-206 GP- 201

3. 4. 5. 6. 7.

Theory L Food Production & 2 Patisserie- II Food & Beverage 2 Service-I I Front Office 2 Operations- II Accommodation 2 Operations -II Computer 2 Applications Nutrition 3 General Proficiency TOTAL 13
T: Tutorial Th: Theory

Evaluation Evaluation Scheme Scheme Theory Practical Sessional Sessional CT TA TOT CT TA TOT 15 10 25 30 20 50

ESE Th. 50 P 75

Total

Credit

200

1 1 1 0 1 -

4 2 2 2 0 -

15 15 15 15 30 -

10 10 10 10 20 -

25 25 25 25 50 50 -

15 15 15 15

10 10 10 10

25 25 25 25 -----

50 50 50 50 100 -

50 50 50 50 ------

150 150 150 150 150 50 1000

5 4 4 3 4

------ ------

5 18

27

L: Lecture Attendance

P: Practical/Project TOT: Total

CT: Class Test

TA: Teachers Assessment and

TA =10 (5 for teacher assessment plus 5 for attendance) TA=20 (10 for teacher assessment plus 10 for attendance) P = 25 (10 for practical exams plus 5 for viva, 5 marks for lab record and 5 marks for quiz) P = 50(20 for practical exams plus 10 for viva, 10 marks for lab record and 10 marks for quiz) P = 75(40 for practical exams plus 15 for viva, 10 marks for lab record and 10 marks for quiz)

Duration of ESE shall be 3(three) hours for subjects carrying 100 marks and 2(two) hours for those carrying 50 marks.

SYLLABUS SEMESTERI
HM 101: FOOD PRODUCTION & PATISSERIE-I
DESCRIPTION In the first year the students are oriented to sow seeds of basic thinks of kitchen, like stock making, vegetables cutting, soup making and knowledge of cooking method, basic spice and herbs, seasoning and consistency. OBJECTIVES: At the end of the course the students should: a) Know the history of cooking, its modern developments and develop brief idea of various cuisines; b) Understand the professional requirements of kitchen personnel and the importance and maintenance of hygiene; c) Have insight of kitchen organization, duties and responsibilities of kitchen staff, workflow, and kitchen equipments; d) Have through knowledge of methods of cooking and understanding raw materials. LEARNING OUTCOME a) b) c) d) Student will have learn how the cooking has evolved from the ancient times. Student will also understand the concept of cooking. A brief knowledge of the famous cuisines will also be gained. The various methods utislised for cooking will also be learnt and would be in a better position to know as to which method suits best for cuisines and the raw material to be cooked. e) Students will have an basic insight of Kitchen organisation , equipments used and basic methods of cooking and knowledge in detail about Indian cuisine. f) The student will learn the importance of hygiene, attributes, skills and knowledge required by kitchen personnel. g) Knowledge about raw materials and their procurement, storing and usage in brief would also be known. COURSE CONTENT: UNIT- I INTRODUCTION TO PROFESSIONAL COOKERY: a. Culinary history. b. Origins of modern cookery. KITCHEN & PERSONAL HYGIENE: a) Personal Hygiene b) Cleanliness of surface & Garbage Disposal

UNIT -II KITCHEN ORGANIZATION: a. Classical kitchen Brigade b. Duties and responsibilities of Kitchen Staff c. Responsibilities of each section EQUIPMENT AND TOOLS: a. Pre-preparation equipments & Preparation equipments b. Ancillary equipments: knives, Utensils, pots and pans. c. Bakery equipment d. Modern Development in Equipments UNIT -III BASIC METHODS OF COOKERY: a. Modes of Heat Transfer b. Various methods of Cooking: Definition, Rules, Associated Terms, Moist Methods: Boiling, Poaching, Steaming, Stewing, Braising. c. Dry Methods: Frying, Grilling, Roasting, Broiling, Baking. d. Modern Methods UNDERSTANDING RAW MATERIALS: a. Understanding of common ingredients classification and available forms. b. Uses and storage c. Salt, Liquids, sweetening, Fats, and Oils, Raising or Leavening agents. d. Thickening and binding agents, Flavourings and seasoning.

UNIT -IV KNOWLEDGE OF INDIAN FOOD: ingredients, spices& gravies 1. STUDY OF VARIOUS REGIONALS CUISINES - PUNJABI - GUJRATI - KASHMIRI - SOUTH INDIAN - GOAN - BENGALI - MAHARASTRIAN - MUGHLAI - RAJASTHANI 2. STUDY OF INDIAN SWEETS, ACCOMPANIMENTS& INDIAN BREADS

REFERENCE BOOKS Sudhir K Shibal: The Ashok Book of Favourite Indian Recipes Madhur Jafferys: Cook Book Chandal Padmanabhan: Dakshin Veg. Delicacies from South India J Inder Singh Kalra: Prasad Cooking Jane Grigson: The Book of Ingredients K T Achay, Oxford: Indian Food Le rol a. Polsom: The Professional Chef

Web References

www.herbsnspices.in busycooks.about.com www.alibaba.com culinaryarts.about.com theculinarycook.com/cooking-methods-how-to-cook/

LAB. HM 101 P
Four weeks of demonstration classes to make students familiar with: The pre-preparation, preparation and method of cookery. Preparing and cooking Fish & Shellfish Preparing and cooking vegetables. Preparing and cooking Poultry Preparing and cooking Eggs Preparing and cooking Stocks Preparation of Basic Indian Gravies Menus comprising of five Dishes each to cover Indian Regional cuisine

HM-102: FOOD & BEVERAGE SERVICE-I

DESCRIPTION: To develop a comprehensive knowledge of student about Restaurant service in the Hotel and catering Industry- to induce in the student professional competence at basic level and ensure a thorough grounding in the principles of Food Service and all its related activities. OBJECTIVES: By the end of the semester the students should be able to: a. Develop an -insight -into the growth of catering Industry. In the world from medieval period till recent times. b. Understand the different components of the catering industry the functions of various departments of a hotel, and their relationship with Food & Beverage service department, in order to acquire professional competence at basic levels in the principles of Food service and its related activities. c. Understand the role of F & B department) its functions and staffing. d. Understand the service of different types of meals and menus prevalent in the restaurants etc, according to the time of the day in order to develop a comprehensive knowledge and understanding of restaurant service in the hotel and catering industry: e. Identify and use the different types of restaurant equipments.. f. Acquire the requisite technical skills for competent service of Food and Beverage. LEARNING OUTCOME: a) Students will develop skills and techniques in the basic operational activities of food and beverage service of Breakfast, Lunch and Dinner. b) c) d) e) f) g) Student will have learn how the food service and catering has evolved from the past. Student will also understand the concept of food & beverage service. A brief knowledge of the meals, food & beverage items service will also be gained. The student will also be able to understand the various types of meal served. Students will have an basic insight of food & beverage service organisation and equipments used. The student will learn the importance of hygiene, attributes, skills and knowledge required by food & beverage service personnel.

COURSE CONTENTS: UNIT -I INTRODUCTION TO THE CATERING INDUSTRY: a. Introduction and growth of catering-industry; b. Classification of catering establishments: Commercial, Transport, Welfare, Industrial, Institutional c. A brief description of each type showing the career opportunities in each. DEPARTMENTAL ORGANIZATION: a. Organization of the hotel b. Where F & B department stands; A Total meal experience,

c. d. e. f. g. UNIT -II

The hotel-guest-steward relationship Relationship between F & B service department with other departments of the hotel; Types of F & B outlets Organization of staff in various F & B Outlets Duties and responsibilities of all F & B staff Attributes of a waiter: Effective communication skills, Personal hygiene.

RESTAURANT EQUIPMENTS: a. Crockery. b. Glassware. c. Cutlery, Flatware, Hollow ware -Silver and stainless steel. d. Lilies, Furnishing, fittings, and disposable. e. Care and maintenance of restaurant equipment. ANCILLARY DEPARTMENTS: a. Pantry, still room, plate room, hotplate, wash kitchen stewarding a brief description. UNIT -III NON-ALCOHOLIC BEVERAGES: a. Tea & Coffee: Types, manufacturing, brand, varieties. b. Service c. Milk based drinks d. Juices e. Soft drinks f. Mineral water and Tonic water g. Mise-en-place. UNIT -IV ROOM SERVICE: a. Type of Room Service / Centralised / Decentralised / Decentralised Mobile b. List of Equipments c. Trolley & Tray Setup d. House Rules of Room Service Waiter e. Room Service Menu REFERENCE BOOKS Sudhir Andrews: F & B Service Training Manual Dennis R Lillicrap: F & B Service John Walleg: Professional Restaurant Service Brown, Heppener & Deegan: Introduction to F & B Service Web References

www.hotelfandb.com www.gloriatc.com www.fbservice.com/about.html www.cooks.com hotel-industry.learnhub.com/lesson/9045-food-and-beverage-industry

LAB. HM-102 P
1. Opening and inspecting cleaning a restaurant : Routine Cleaning Non-Routine Cleaning 2. Identification of restaurant equipments. With diagrams 3. Special equipments used In restaurant. With Diagrams 4. Wiping: Glassware, Cutlery, Crockery 5. Polishing silver, silvo method, burnishing method 6. Arrangement and use of side board -Check list. 7. Laying a table cloth 8. Re-laying a table cloth 9. Using a tray, salver & trolley. 10. Procedure for laying table i) Basic a la carte ii) Basic Table D'hote iii) Service of Breakfast- Continental, English & American

HM 103: FRONT OFFICE OPERATION - I

DESCRIPTION: It introduces students to the systems and procedures required for Front Office Operations. It provides an overview of the functions and supervisory aspects of the front office department. OBJECTIVES: The student will be aware and get knowledge about: a. Classification and categorization of Hotels and its Evolution. b. Duties & responsibilities of the staff in the different sections. c. Identify Market segment. d. Types of rooms food plan, Tariff and room rent. Importance, Modes, Tools of reservation LEARNING OUTCOME: a) Students will develop knowledge and skills in departmental procedures, duties and responsibilities of front office staff as well as understanding the meaning of reservation and tariff plans. b) Students will learn evolution of hotel industry. c) Student will be able to understand how hotels are classified and the categories of hotels. d) Student will also learn the various types of room categories. e) Student will be able to identify the various food plans that are in vogue in the hotel industry. f) Student will also understand the concept of tariff and room rent. g) The student will also be able to understand the various modes and methods of reservation. COURSE CONTENT: UNIT -I INTRODUCTION TO FRONT OFFICE a. Introduction to hotel industry, Evolution, Definition of modern hotel, Classification and categorization. b. Position, Role and Importance of Front off-ice in the hotel. UNIT -II ORGANIZATIONAL STRUCTURE OF FRONT OFFICE a. Structure and functions of each section b. Duties and responsibilities of Front office staff. c. Layout of Front Office department. UNIT -III ATTRIBUTES OF FRONT OFFICE STAFF AND FRONT OFFICE TERMINOLOGY a. Attributes of Front office staff. b. Front office terminology regarding guests, plans, rooms hotels tariff and other front office activities.

UNIT -IV RESERVATION OPERATIONS: a. The importance of reservation section. b. The modes of reservation: R.S. and I.R.S. c. Various tools of reservation: Room status board, d. Reservation form, Advance-Ietting chart, Density control chart, Hotel Diary, Whitney system of reservation. e. Cancellation and amendment procedure. f. Preparation of arrival list/movement list. g. Group reservation. Reference Books Dennis L, Foster: Back Office Operations & Administration Sudhir Andrews: Hotel Front Office Colin Dix & Chris Baird: Front Operations Kasavana & Brooks: Managing Front Office Operations

Web references

www.fivestarhotelsystems.com/ www.hotelmanagementtutorial.com/10-basic-guidelines-of-a-front-office. www.gobookee.net/hotel-front-office-training-manual/ www.setupmyhotel.com/train-my-hotel.../front-office.../key-terms.htm www.citehr.com

LAB. HM - 103 P
1. 2. 3. 4. 5. 6. 7. Receiving telephone calls. Familiarization of reservation tools. Receiving reservation requests. Finding room availability on Advance letting chart, updating it. Finding room availability on Density Control chart; updating it Updating Hotel diary and preparation of movement list. Handling Cancellation and Amendments.

HM-104: ACCOMMODATION OPERATIONS - I

DESCRIPTION: To identify and develop the skills necessary to provide accommodation services, including practical cleaning and room-servicing skills, as well as the supervisory aspects of scheduling work and using documentation to plan work and maintain standards. OBJECTIVES: The students will get knowledge about: a. Organisation, function of Housekeeping department and its different sections. b. Different departments Housekeeping co-ordinates with c. Procedure of cleaning different status of room; d. Cleaning equipments and cleaning agent. e. Lost and found procedure in the control. LEARNING OUTCOME: a. Students will gain knowledge and understanding of the structure, role and responsibilities of staff in accommodation operations, b. Students will also gain insight into the methods and documentation used. c. The skills to clean and service rooms, using appropriate cleaning agents, equipment, resources and methods will be known. d. The student will also understand the lost & founds procedure in the hotel. e. The student will also learn cleaning of different types of room according to status of guest. COURSE CONTENT: UNIT -I HOUSEKEEPING AS A DEPARTMENT: a. In the hotel b. In other institutions: to be applied in a slight different set of Circumstances c. Interdepartmental co-operation & co-ordination of Housekeeping. d. Different sections of Housekeeping departments. ORGANISATION STRUCTURE OF HOUSEKEEPING DEPARTMENT: a. Small hotels, Medium hotels, large hotels. b. Duties & responsibilities of Executive Housekeeping. c. Duties & responsibilities of Housekeeping Staff. UNIT -II FUNCTIONS OF HOUSEKEEPING DEPARTMENT: a. Area of cleaning. b. Security. c. Dealing with guests. d. Brief notes on Lost & Found e. Baby sitting f. Services and facilities offered by various hotels.

UNIT -III ROUTINE SERVICES: a. Cleaning of Checkout roam. b. Cleaning of Occupied Room. c. Cleaning of Vacant Room. d. Evening service UNIT -IV CLEANING EQUIPMENT: (a) General considerations & selections (b) Classification & Types of equipments, Floor trolley, Vacuum Cleaner etc. (c) Method of use & mechanism for each type (d) Care & maintenance. CLEANING AGENTS: (a) General criteria for selection (b) Classification. REFERENCE BOOKS Sudhir Andrews: Hotel Housekeeping Joan C Branson: Hotel, Hostel & Hospital Housekeeping Georgi Tucker: The Professional Housekeeper Rose Mary & Heinemann: Housekeeping Management for Hotels David Allen, Hutchinson: Accommodation & Cleaning Services

Web References

www.cbc.ca/.../2012/.../how-to-make-a-hotel-bed.html hotel-industry.learnhub.com/lesson/8840-budgeting-in-hotels www.hospitalitynet.org/news/4026910.html www.houzz.com/guest-room www.ebay.com/sch/Cleaning-Equipment-Supplies-/46534/i.html

LAB. HM-104 P
1. Introduction, identification, uses and care of hand tools, cleaning" Equipments and cleaning agents (Paste chart I drawing as applicable} 2. Basic cleaning procedure in Guest room: (a) Check-out room, (b) Occupied room, (c) Vacant room, (d) Evening service 3. Procedure for Bed making: (a) Day Bed, (b) Night Bed 4. Procedure for cleaning bathrooms. 5. Organizing for completing the assigned task, preparing work plan.

HM 105: BUSINESS COMMUNICATION

DESCRIPTION: Students are introduced to the various methods of communication that takes place within a business. Written communication, interpersonal communication, e-mail and meetings all revolve around the ability to communicate business purposes in a well-organized fashion. OBJECTIVE: By the end of the course the students should: a. What are intra personal into personal and group communications? b. Understand the Value of Communication for better human relations in day-to-day life. c. Understand the Importance and observance or social skills and Etiquettes in various occasions d. Understand the various forms of verbal and Nonverbal, Formal and Informal communications. e. Build and use Business Vocabulary LEARNING OUTCOME: a) Students will be able to analyze and evaluate the communication skills needed communicate effectively in a wide range of business contexts and develop strategies to improve interpersonal and oral presentation skills. b) The student will be able to interact in a better way. c) The student should be able to use correct words and phases appropriately. d) The student will be able to interact in non-verbal way as well essentially to offer discreet service. COURSE CONTENT: UNIT -I CONSTITUENTS OF TECHNICAL WRITTEN COMMUNICATION: Word & Phrases, Word formation, synonyms & Antonyms, Homophones, Vocabulary of 500 to 1000 new words, requisites of sentence construction, Paragraph Development, Techniques & Method- Inductive, Deductive, Spatial, Linear, Chronological etc, The art of Condensation- Various Steps. UNIT -II FORMAL WRITTEN COMMUNICATION: Official letters, Report, writing: Categories formats, Memorandums and circulars, Agenda and minutes, Resume, Drafting advertisements. UNIT -III FORMAL VERBAL COMMUNICATION: Group discussion, Interview, Extempore, Business negotiation, Public speaking, Meeting, Toasting, Counselling, Business presentation.

UNIT -IV SOCIAL SKILLS FOR MANAGERS: Update of Etiquettes a Manager should observe in various formal and informal situations; The Knowledge of Body language. UNIT -V BUSINESS VOCABULARY BUILDING AND USAGE .Essay Writing; Comprehensions ; Precis Writing ; Elocution ; Telephone Etiquettes & Use of e-mail in communication.

REFERENCE BOOKS Murphy & Peck: Effective Business Communication Manroe & Ebninged: Speech Communication Himshreet & Baty: Business Communication Richard E. Cable: Public Relations & Communications CB Gupta: Office Language

HM-106: INTRODUCTION TO HOSPITALITY MANAGEMENT CONCEPTS

DESCRIPTION: It enables students to develop the knowledge and management skills that hospitality and tourism professionals require but also to provide the context and the socio-political analysis that is increasingly needed in a fast-changing environment worldwide. OBJECTIVES: a) To impart a systematic and fundamental knowledge about growth and functions of hospitality industry. b) To explain the hospitality distribution channels. c) To establish significance, process and techniques involved in basic managerial function i.e. planning, decision making, organizing, directing and controlling. LEARNING OUTCOME: Student s will be able to establish significance, process and techniques involved in basic managerial function i.e. planning, decision making, organizing, directing and controlling. COURSE CONTENTS: UNIT -I HOSPITALITY INDUSTRY- A PROFILE: Meaning & Definition, Historical Evolution & Development, Hospitality as Industry, Complementary roles with Other Industries, Contribution to Indian & Global Economy UNIT -II HOSPITALITY DISTRIBUTION CHANNELS: Meaning & Definition, Functions & Levels of Distribution channels, Major Hospitality Distribution Channels Travel agents, Tour operators, Consortia & Reservation System, Global Distribution System (GDS), Internet. UNIT-III CURRENT SCENARIO: Major players in the industry- India and word wide, Present trends in Industry, Emerging Markets, Role of Supports Services and infrastructure, impact of Nation and International Events, Presents Scenario and Future Projections of HR Issues and Technology In Industry.

UNIT IV INTRODUCTION TO MANAGEMENT CONCEPTS: Concept, definition, nature, scope, functions. History of management; thought: Scientific management, Fayols contribution, and Hawthorne experiments. Behavioral approach, approach and contingency approach.

UNIT V PLANNING: Definition, importance and need of planning. Types of planning goals, objectives and mission. ORGANISATION: Need of organization and its types; Organisation structure and chart; Informal organization.; Factors Inhospitality organization.

REFERENCE BOOKS Wherich & Koontz: Principles of Management L M Prasad: Introduction to Management Concepts Tripathi & Reddy: Principles of Management A K Bhatia: International Management R N Kaul: Dynamics of Tourism Robert Lewis & Richard Chambers: Marketing Leadership in Hospitality

Web references

www.fivestarhotelsystems.com/ www.gobookee.net/hotel-front-office-training-manual/ www.citehr.com www.silvercloud.com/jobdescriptions.html www.interfacesystemsgroup.com/front_office_innfront.htm

SEMESTER-II
HM- 201: FOOD PRODUCTION & PATISSERIE II
DESCRIPTION: This semester provides students with the basic skills required for entry level work in a bakery or the pastry shop of a restaurant or hotel. These skills include: working in a safe and sanitary manner; working as part of a team; reading and accurately following a recipe; proper mixing, make-up and baking of yeast raised breads. It also induces menu planning skills, standard recipes, knowledge about eggs, cereals, rolls and breakfast variety. OBJECTIVE: During the course the students should : Learn about the various commodities required for food production, their market forms, selection, storage and use. Understand the fundamentals of menu planning & standard recipes. Enhance the basic culinary skills. Learn in detail the bread making process.

LEARNING OUTCOME: Students will recognise and explore the different methods of bread and /or cake making, egg dishes and breakfast varieties. Student will have learn how the cooking has evolved from the ancient times. Student will also understand the concept of baking. A brief knowledge of the famous bakery & confectionery dishes will also be gained. The various methods utislised for baking will also be learnt . The student will learn the importance of hygiene, attributes, skills and knowledge required by bakery & confectionery personnel. Knowledge about raw materials for baking and their procurement, storing and usage in brief would also be known.

COURSE CONTENT: UNIT -I MENU PLANNING RECIPE FORMULATION: Menu Planning: Factors affecting menu planning.. Standard Recipes: Definition, writing and costing. BREAKFAST COOKERY English, American, Indian -regional Breakfast Eggs, cereals, rolls and other breakfast varieties. UNIT -II COMMODITIES MILK AND MILK PRODUCTS: Composition of milk, storage, types of milk, cream, butter, cur CHEESE Production of cheese, types of cheese. VEGETABLES: Classification, selection and cooking. Fruits: Classification & Selection

UNIT -III BAKERY SCIENCE: BREAD MAKING Identification and handling of raw materials -Wheat & wheat flour, sugar, fat, yeast, water, salt, milk etc. Functions of ingredients in bakery products. Method of bread making: (i) Straight dough method, (ii) Sponge and dough method, (iii) Salt delayed method, (iv) Flying ferment method. Bread faults and remedies: Bread diseases Bread varieties

UNIT- IV BAKERY SCIENCE CAKE MAKING : Functions of ingredients. Cake making methods : (i) Sugar batter method, (ii) Flour batter method, (iii) Blending method, (iv) Boiled method, (v) Sugar Water method, (vi) All in process. c. cake faults and remidies d. various types of basic paste:-choux paste, short crust paste, puff paste, flaky paste,hot water paste, Danish paste REFERENCE BOOKS Larouse Gastronomique Paul Hamlyn: Cookery Encyclopedia Wayne Glasslen: Professional Baking Philip E Thangam: Modern Cookery Martha Day: Baking WKH Bode: Classical Food Prepration & Presentation

Web references www.slideshare.net/AnuragMundaje/bakery-products www.bakerstreet.in/ www.get-baking.com/flavours.html www.carvingmagazine.com www.wikihow.com ... Ice Cream and Frozen Desserts

LAB. HM- 201 P

1. Various Breakfasts preparations. 2. Bakery practical to cover the following: a. Bread making straight dough method, breakfast rolls. b. Short crust pastry and its products: Tarts, Pie etc. c. Flaky & Puff, pastry and their products: Patties, palmers, cheese straws, vol-an-vent, cream horns etc. d. Choux pastry and its products: clairs, profit rolls. e. Sponge cakes: Genoise sponge, fatless sponge. f. Icing: Butter, icing, glazed, icing. g. Assembling cakes. h. Heavy cake: Pound cake. i. Cookies with basic cookie paste. (bread-4 weeks, basic pastes 4 weeks, puddings 4 weeks & cakes 2 weeks)

HM- 202: FOOD & BEVERAGESERVICE II

DESCRIPTION: To let student understand the various factors involved in meeting customer needs. Students will gain an understanding of food & beverage & its service in a variety of styles of restaurant & establishments & they will have sufficient knowledge to produce a broad plan for specified food & beverage operation along with the knowledge of tobacco and its products. OBJECTIVES: a. Understand the history, ingredients, brewing process types, characteristics, storages and service of beer. b. Understand different non-alcoholic beverages with their preparation and services. c. Develop knowledge of the restaurant control system. d. Understand the processing manufacturing and service of cigar and cigarettes. e. Acquire the requisite technical kills for competent service of Food & beverage. LEARNING OUTCOME: a. Students will understand the operational & supervisory aspects of running a food & beverage operation for an international clientele in a range of establishments. b. Insight into procedures and systems of restaurant control will be known. c. Service and storage of cigars will also be learnt. COURSE CONTENT: UNIT -I RESTURANT SERVICE: a. Forms and methods of services: English; French & Russian b. Mis en place, Arranging side-board, c. Receiving the Guests & Social Skills d. Service of a Table Unit- II TYPE OF MEALS & MENU: a. Types of meal: Breakfast Lunch/Dinner/Supper/Brunch/High teal Afternoon Tea/Elevenses. b. Type of Menu: Table d'hote, A la carte, carte-du-jour. c. Courses of French classical menu d. Menu terminology e. Fundamental of menu planning Continental, Indian with accompaniments. f. Breakfast menu: English, American, Continental, Indian. g. High tea and Afternoon tea menu: UNIT- III RESTAURANT OPERATION CONTROL SYSTEM: a. Necessity of good control system. b. Functions of control system. c. Types of K.O.T.

d. e. f. g. h.

Taking order and presenting bills. Duplicate and triplicate checking system. Inter-departmental transfer, summary sheet, control of cash & credit sales. Volume forecasting. Control by selling price.

UNIT -IV TOBACCO: a. Processing and manufacturing of cigarettes, cigar & pipe. b. Storage and service of cigarettes and cigars. REFERENCE BOOKS Sudhir Andrews: F & B Service Training Manual Dennis R Lillicrap: F & B Service John Walleg: Professional Restaurant Service Brown, Heppener & Deegan: Introduction to F & B Service Web References

www.restaurantwine.com www.foodandwine.com www.cooks.com hotel-industry.learnhub.com/lesson/9045-food-and-beverage-industry www.hozpitality.com/browse-jobs/food-and-beverage-service www.napkinfoldingguide.com/napkins/

LAB. HM- 202 P

1. Revision of F&B Practicals I. 2. Layout of different food service areas and ancillary departments (Drawing). 3. Napkin folds, lunch folds, dinner folds, breakfast folds. 4. Menu planning for different meals. 5. Receiving guests. 6. Order taking for food & beverages, preparation for K.O.T. 7. Basic service methods e.g. silver service, American service, Russian service etc. 8. Service of non-alcoholic beverages. 9. Service of tobacco. 10. Preparation of bills and its presentation of the guest. 11. Room service tray set up.

HM-203: FRONT OFFICE OPERATIONS II

DESCRIPTION: Analyzes hotel front office positions and the procedures involved in reservation, registration, accounting for and checking our guests, and principles and practices of night auditing. Covers the complete guest operation in both traditional and computerized operations. OBJECTIVES: a. Registration, its types, importance and aspect. b. The components of registration process for individual guest, foreigners and VIPs. c. A proper systematic way of shorting a shift and over a night audit. LEARNING OUTCOME: a. b. c. d. Student will learn hotel front office procedures, An insight will be gained for reservations, and registration. Student will also learn posting to and settlement of accounts, balancing and auditing of ledgers. Student will also be able to learn the generation of rooms division reports.

COURSE CONTENT: UNIT -I STARTING THE WORK SHIFT: CHECK IN PROCEDURE: a. Greeting the guest. b. Registration : Types of registration, importance of registration, legal aspects of registration. c. Allotment of rooms. d. Handling over keys. e. Work flow chart. CHECK IN PROCEDURES FOR SPECIAL CASES: a. Foreigners. b. VIPs. UNIT -II HANDLING GROUP ARRIVALS: a. b. c. d. e. f. g. Types of groups. Rooming list. Pre arrival procedures. Welcoming and handling of check-in at the time of actual check-in. Post arrival activities will reference to group types. Flow chart. Room change procedure.

UNIT -III NIGHT AUDIT: a. b. c. d. Job, duties and responsibilities of night auditor. Completion of reports and statistics. Preparation of transcript. Forecasting and planning for next days arrival, departures, VIP movements etc.

UNIT -IV a. ENDING WORK SHIFT, HANDLING OVER TO NEXT SHIFT: b. GENERAL AWARENESS AND KNOWLEDGE:

Reference Books Dennis L, Foster: Back Office Operations & Administration Sudhir Andrews: Hotel Front Office Colin Dix & Chris Baird: Front Operations Kasavana & Brooks: Managing Front Office Operations Bradley, Baker, Huyton: Principles of Hotel Front Office Operations Web reference

www.hotelmarketingcoach.com www.unsold-hotel-rooms.com/...hotel-rooms/tips-to-book-unsold-hotel www.interfacesystemsgroup.com/front_office_innfront.htm www.tatamcgrawhill.com/html/9780070655768.html

LAB. HM-203 P 1. Recapitulation of the semester I Practicals. 2. Greeting and receiving the guest. 3. Registration procedure of guests : walk-in, reserved. 4. Allotment of room and handling over keys. 5. Post arrival activities at the reception. 6. Check-in procedures for foreigners. 7. Check-in procedures for VIP. 8. Group check-in. 9. Statistical methods. 10. Shift hand over procedures. 11. Planning for following days arrivals and departures

HM- 204: ACCOMMODATION OPERATIONS II

DESCRIPTION: Providing an overview of the functions and supervisory aspects of the housekeeping and accommodation department. Student will develop knowledge and skills in departmental procedures as well as an understanding of safety and security responsibilities along with floor finishes and their maintenance. OBJECTIVES: To complete the student experience of all housekeeping routines including: a. b. c. d. e. f. Students will get the knowledge about the public area cleaning. Floors types of floor finishes, methods of cleaning. Knowledge about wall finishes, their types, uses and cleaning wall covering. Daily routine of the housekeeping department including clerical job of the housekeeping. Learn about inspection of guest room. Cleaning and care of metals: Brass, silver etc. and their compositions.

LEARNING OUTCOME: a. Student will get practical exposure to public area cleaning, wall finishes and key control procedures. b. Student will be able to understand the procedures and processes involving documents in the department. c. The student will be able to know the methods required to upkeep of different decorative metals. d. The aspects involved in guest room inspection. COURSE CONTENT: UNIT -I PUBLIC AREA CLEANING: a. Periodical cleaning; task, schedule. b. Special cleaning program. FLOOR FINISHES: Classification and characteristics: Hard and soft floor finishes methods of cleaning. UNIT-II WALL FINISHES: a. Different wall finishes in rooms, public and back areas, b. Wall papers: Uses, merits and demerits. UNIT -III DAILY ROUTINES & SYSTEMS OF HOUSEKEEPING DEPARTMENT: a. Control Desk Activities. b. Staff Allocation, Duty Roasters. c. Key Co-ordination areas. RECORDS AND FORMATS MAINTAINED IN THE HOUSEKEEPING DEPARTMENT: UNIT -IV a. GUEST ROOM INSPECTION CHECK-LIST b. COMPOSITION, CARE AND CLEANING OF: Metals, glass, leather, plastic, ceramic and wood.

REFERENCE BOOKS Sudhir Andrews: Hotel Housekeeping Joan C Branson: Hotel, Hostel & Hospital Housekeeping Georgi Tucker: The Professional Housekeeper Rose Mary & Heinemann: Housekeeping Management for Hotels David Allen, Hutchinson: Accommodation & Cleaning Services

Web References

hotel-industry.learnhub.com/lesson/8840-budgeting-in-hotels www.hospitalitynet.org/news/4026910.html www.houzz.com/guest-room www.ebay.com/sch/Cleaning-Equipment-Supplies-/46534/i.html hotelenergysolutions.net/en/content/ee-improve-equipment-efficiency

LAB. HM- 204 P

1. Basic cleaning procedure in guest room: a. Check-out room. b. Occupied room. c. Vacant room. d. Evening service. e. Clerical jobs to undertaken in the above cases. 2. Public area cleaning programme: a. Regular (Daily) b. Periodical (Weekly) c. Special (Spring) 3. Floor polishing and finishing: a. Different stones like granite, marble, sand stone and other hard surfaces. b. Wooden c. Synthetic flooring d. Soft flooring. 4. Cleaning and care of: a. Different metals e.g. brass silver and E.P.N.S., stainless steel, copper, iron etc. b. Glass c. Plastic d. Leather e. Ceramic 5. Guest room inspection: Check-list

HM-205: COMPUTER APPLICATIONS

DESCRIPTION: The aim is to make student aware about the computer hardware and software. Hardware technology includes learning about physical computer parts. Learning about computer programs, or software, includes those that are already installed and those that need to be downloaded to the computer. OBJECTIVES: The objective of the course: a. Introduce the students to computer and computer hardware. b. Systematically develop the computer operating skills. c. Knowledge of Operating System MS-DOS. d. Knowledge of Word Processing: MS-WORD 2000 e. Operating knowledge of Networking, Internet, E-mail LEARNING OUTCOME: a. Students will learn the basic computer knowledge along with the understanding of various softwares used in hospitality sectors. b. Be able to handle computer systems used in different departments. c. Be able to utilise it for MIS report generation. d. Be able to communicate effectively internally & externally. COURSE CONTENT: UNIT -I INTRODUCTION TO COMPUTERS a. Historical evaluation of computers. b. Generation, classification, characteristics & limitation of computers. c. Overview of computer architecture and organization. UNIT -II AN OVERVIEW OF MS-DOS a. Introduction to operating system. b. Booting components, internal & external commands and Directory Commands. c. File Management Commands. d. Disc Management Commands. e. Batch Files & Configuring. UNIT -III OVERVIEW OF WINDOWS 2007 a. The user interface. b. The Control Panel. c. Various Windows Features. d. E-mail, Net Meeting, Web Browsing. e. Communication & Internet Explorer. UNIT -IV MS WORD 2007 a. Basics of Word Processing. b. Viewing, Editing, Finding & Replacing Text.

c. d. e. f. UNIT -V

Proofing Documents: Correcting Spell Check, Grammar Command, Auto Commands. Mail Merge. Working with Tables & Charts. Creating Basic HTML Documents.

NETWORKING a. Network BUS, STAR & RING b. Networking concepts; LAN, VAN, MAN. c. Network Configuration Hardware Server & Nodes d. Channels Fibre Optic, Twisted & Co-axial e. Hubs f. Network Interface Card Arcnet & Ethernet g. Network Software Novel & Windows NT INTERNET a. Introduction to Internet b. Developing website c. Messaging d. Mailing REFERENCE BOOKS Fundamentals of Computers: V. Rajaraman Mastering Microsoft Office: Lonnie E Moseley & David M Boobey

LAB: HM-205 COMPUTER APPLICATIONS- P

1. MS-DOS 2. Windows 2007 3. MS-WORD 4. Internet 5. E-mail

HM 206: NUTRITION
DESCRIPTION: To provide knowledge of nutrition and metabolism and the application of such knowledge for the maintenance of health. OBJECTIVE: This course is designed to acquaint the students with the basic concept of nutrition which will finally provide support to their knowledge about Food & its preparations. By the end of the semester the students should be able to: a. Know the importance of food and nutrition. b. Understand the role of various nutrients in our body. c. Conceptualize the fundamental of balance diet. d. Know the effect of storage, pre-preparation and cooking on nutrients. e. Use the knowledge of nutrition for retention of nutrients while preparation of food and during menu planning. LEARNING OUTCOME: a. Students will learn the concept of nutrition which will finally provide support to their knowledge about Food & its preparations. b. Student will be able to identify the foods required for a particular type of diets. c. The various typres of diets demanded by hotel guests like low sodium, high protein, low carbohydrate etc. d. Should know how to maintain effectiveness of food nutritionally. COURSE CONTENT: UNIT -I INTRODUCTION TO NUTRITION: Definition of Nutrition; Importance and scope; The various nutrients. FOOD AND OUR BODY: Role of food in our life; Recommended dietary intakes (RDI); factors affecting RDI; Energy requirement of our body (Energy Metabolism); Calorific value of food; The five food groups; Process of Digestion & Absorption of food in human body. UNIT -II ROLE OF NUTRIENTS IN OUR BODY-I: a. Carbohydrates: Classification, functions, Deficiency and excess of carbohydrates, sources. b. Fats: Classification of Fats, Functions, deficiency & excess of Fat; sources. c. Proteins: essential amino acids, classification of protein, functions of proteins, systems of protein deficiency, Protein energy malnutrition (P.E.M.), Sources of protein. UNIT -III ROLE OF NUTRIENTS IN OUR BODY II: Vitamins: Classification of vitamins function deficiency & excess and sources of all vitamins.

UNIT -IV ROLE OF NUTRIENTS IN OUR BODY III: a. Minerals: Sources and functions & deficiency of various minerals Iron, Calcium, Iodine, Sulphur, Potassium, Phosphorous, Sodium, Zinc etc. (elementary study only). b. Water: Function and sources. UNIT -V BALANCED DIET: Concept of balanced diet: Menu planning for specific requirements viz. infants, children, adolescents adult man & women; nutritional requirements during specific conditions viz, pregnancy, lactation. EFFECT ON NUTRIENTS WHILE: a. Storage. b. Pre-preparation. c. Cooking. REFERENCE BOOKS B Srilakshmi Food Science Dr. M Swaminathan Food & Nutrition, VOL 1 & 2 Frazier/Westhoff Food Microbiology Web references

www.umass.edu/nibble/infolist.html www.betterhealth.vic.gov.au www.nutrition-and-you.com/ en.wikipedia.org/wiki/Nutrition www.sciencedaily.com/articles/m/microorganism.html