chitkara university syllabus

                                                               CS-1512/ CAC 2109

                                        BASICS OF COMPUTER – I

TIME: 04 hrs.                                       CREDITS: 02

Course objectives:
To introduce the students to the world of computers and computer technology. To introduce them to the basic concepts of Operating Systems, World processing, Database and Internet.

Unit I
ELEMENTS OF A COMPUTER SYSTEM: Definitions, Characteristics of computers, Classification of computers, Limitations

Unit II
INFORMATION CONCEPTS AND PROCESSING: Definitions, Need, Quality & value of Information Data Processing Concepts

Unit III
HARDWARE FEATURES AND USES: Components of a Computer, Generations of Computers, Primary and Secondary Storage Concepts, Data Entry Devices, Data Output Devices

Unit IV
SOFTWARE CONCEPTS: System Software, Application Software, Language Classification, Compilers and Interpreters

Unit V
INTRODUCTION TO WINDOWS: GUI & Features, Windows /Windows 95 & above, Parts of Typical window & their functions

Unit VI
WINDOWS OPERATIONS: Creating folders, Creating shortcuts, Copying files/folders, Renaming files/folders, Deleting files, Exploring windows, Quick menus

Unit VII
INTERNET: Definition, Basic services, Uses

PRACTICAL: contact hours 30 during semester
 All windows operations , MS-Word - Creating a document , Editing a document , Formatting a document , Special tools (Mail-merge, spell check) , Tables , Graphics (Clip arts , symbols, word-art) Print Options. MS – EXCEL, CREATING A SPREADSHEET with working aspects ,Ms Power Point being able to make PPT”s
MASTERING MICROSOFT OFFICE – Gini Courter & Annette Marquis

EN1501/ CLL 2103

                                              Pre-College Writing

TIME: 03 hrs.                                             CREDITS: 02

The Pre-college Writing Course is designed for the second language learners to
spruce up their knowledge and skills in the English language. The primary objective
of the course is to develop and improve the writing habit systems of the students.
It also acts as a precursor of College English.

Module I: Introduction to the course

Unit I
Course Overview: Writing to Introduce Yourself in different situations, Free Writing and grammar correction

Unit II
Parts of speech intro/review, Revise sentences to avoid being vague, Revising for sentence variety, Reading Comprehension, Identification of supporting ideas

Unit III
Six Devils in writing: Prepositions in common expressions, Tenses – Simple present and present continuous, Simple past and past continuous, Simple future and future continuous, Articles, modals, adjectives and adverbs, Conditionals, Presentation

Module II: Writing Process

Unit IV
The writing process, Pre-writing, Reading Comprehension, Develop an effective writing process, Recognition of modes of development, Narrate an event in paragraph, Narration Coherence, Exact Language usage ,Sentence Variety.
Unit V
Writing with propositional phrases, Subject-Verb agreement, Run-ons and Dangling modifiers, Write an illustration paragraph in class
Unit VI
Distinguish main ideas from supporting ideas, Strategies for effective class notes, Write point from notes, Cornell System of note taking Presentation

Module IV:
Unit VII
Co-ordination and subordination, Comparison and Contrast
Concept of plagiarism. Exercise, Written paraphrase of main ideas in an oral presentation
Unit IX
Classification, Persuasion, Writing biography, Peer Review Writing, Editing exercise.

FB 1502/ HMC 3102


TIME: 06 hrs.                               CREDITS: 03

To develop knowledge of the students about hotel/ restaurants organization and an understanding of the auxiliary departments, different menus, principles of table laying.

Unit I
THE HOTEL & CATERING INDUSTRY:  Introduction to the Hotel Industry and Growth of the hotel, Industry in India, Role of Catering establishment in the travel/tourism industry, Types of F&B operations,    Classification of Commercial, Residential/Non-residential,  Welfare Catering - Industrial/Institutional/Transport such as air, road, Rail, sea, etc.,  Structure of the catering industry - a brief description of each

Unit II
DEPARTMENTAL ORGANISATION & STAFFING: Organization of F&B department of hotel, Principal staff of various types of F&B operations, French terms related to F&B staff, Duties & responsibilities of F&B staff, Attributes of a waiter, Inter-departmental relationships (Within F&B and other department)

Unit III
FOOD SERVICE AREAS: Specialty Restaurants, Coffee Shop Service, Cafeteria Service, Fast Food Service, Room Service, Banquet Service, Bar Service, Vending Machines

Unit IV
F & B SERVICE EQUIPMENT: Familiarization of All equipment used in F&B Service
Unit V
METHODS OF SERVICE: Different types of services American, French, Russian, English
Unit VI
Menu planning: Origin of Menu, Objectives of Menu Planning, Types of Menu, Courses of French Classical Menu Sequence

Unit VII
What is customer services and its challenges? Impact of his first impression, Role of employees in attracting and keeping customers
SIMPLE CONTROL SYSTEM: KOT/Bill Control System, Making bill, Cash handling equipment, Record keeping

PRACTICAL: Contact hours 60 during semester

Table laying for different menus, Restaurant reservation. Receiving and seating the guest, Taking the order, Procedure of service at table, (Silver service and pre-plated service),  Presentation & Encashing the bill,  Room Service (tray and trolley),  French for receiving and greeting the guest and seating the guest,  French related to taking order and description of dishes

Basic Technical Skills
Holding Service Spoon & Fork, Carrying a Tray / Salver, Laying a Table Cloth, Changing a Table Cloth during service, Placing meal plates & Clearing soiled plates, Stocking Sideboard, Service of Water, Using  Service Plate & Crumbing Down, Napkin Folds, Changing dirty ashtray, Cleaning & polishing glassware

1. Food & Beverage service – Denis Lillicrap
2. The Waiter  -----------john fuller

FO 1503/ HMC 2103

                                    FRONT OFFICE OPERATION

TIME: 04 hrs.                               CREDITS: 02
To equip the students with the knowledge of different types of hotel and its classification, various types of accommodation, front office department and various procedures followed in front office to enable maximum guest satisfaction.

Unit I
INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY: Tourism and its importance, Hospitality and its origin, Hotels their evolution and growth, Brief introduction to hotel core areas with special reference to Front Office
Unit II
CLASSIFICATION OF HOTELS: Size, Star, Location & clientele, Ownership basis, Independent, Management contracted hotel, Chains, Franchise/Affiliated, Supplementary accommodation, Time shares and condominium

Unit III
TYPES OF ROOMS: Single, Double, Twin, suits

Unit IV
TIME SHARE & VACATION OWNERSHIP: Define Time Share, Referral Chains, Condominiums, How is it different from hotel business, Classification of Time Share properties, Types of accommodation and their sizes
Unit V
ORGANIZATION: Function areas, Front office hierarchy, Duties and responsibilities, Personality traits
Unit VI
TARIFF STRUCTURE: Basis of charging, Plans, competition, customer’s profile, standards of service & amenities, Hubbart formula, Different types of tariffs, Rack Rate, Discounted Rates for Corporates, Airlines, Groups & Travel Agents
Unit VII
FRONT OFFICE AND GUEST HANDLING: Introduction to guest cycle Pre arrival, Arrival, during Stay
Departure and after departure

PRACTICAL: Contact hours 30 during semester
Guest reservation, Mail and message handling, Guest registration, Paging, Departure procedures, Countries, capitals and currencies

Check in Check out    ---
Manual of accomodation operations - American Hotels lodging association

FP 1501/ HMC 5101


TIME: 10 hrs.                            CREDITS: 05
To develop knowledge and interest in the science and art of cuisine and food fundamentals in the hotel and catering industry. To develop skills in meal is planning, preparation of basic dishes using different types of ingredients.        
Unit I
INTRODUCTION TO COOKERY: Levels of skills and experiences, Attitudes and behavior in the kitchen, Personal hygiene, Uniforms & protective clothing, Safety procedure in handling equipment

Unit II
CULINARY HISTORY: Origin of modern cookery

Unit III
HIERARCHY AREA OF DEPARTMENT AND KITCHEN: Classical Brigade, Modern staffing in various category hotels, Roles of executive chef, Duties and responsibilities of various chefs,     Co-operation with other departments

Unit IV
KITCHEN ORGANIZATION AND LAYOUT: General layout of the kitchen in various organizations, Layout of receiving areas, Layout of service and wash up
Unit V
EQUIPMENT AND FUEL: Types of Menu, Menu Planning Principles
Unit VI
 AIMS & OBJECTS OF COOKING FOOD: Various textures, various consistencies, Techniques used in pre-preparation, Techniques used in preparation
Unit VII
  VEGETABLE AND FRUIT COOKERY: Introduction – classification of vegetables , Pigments and colour changes, Effects of heat on vegetables , Cuts of vegetables , Classification of fruits ,  Uses of fruit in cookery , Salads and salad dressings
 ii)   STOCKS: Definition of stock, Types of stock, Preparation of stock, Recipes, Storage of stocks, Uses of stocks, Care and precautions
 iii)  SOUPS:  Classification with examples, Basic recipes, Consommés, Garnishes and accompaniments
iv)  SAUCES: Classification of sauces, Recipes for mother sauces, Derivatives
 v)  EGG COOKERY: Introduction to egg cookery, Structure of an egg, Selection of egg, Uses of egg in cookery, Methods of cooking egg
 vi) METHODS OF COOKING FOOD: Roasting , Grilling , Frying ,  Baking , Broiling ,  Poaching , Boiling , Principles of each of the above , Care and precautions to be taken ,  Selection of food for each type of cooking
BAKERY: PASTRY: Short crust, Laminated, Choux, Hot water/Rough puff, Recipes and methods of preparation Differences, Uses of each pastry, Care to be taken while preparing pastry, Role of each ingredient, Temperature of baking pastry
 ii)   SIMPLE BREADS:  Principles of bread making, Simple yeast breads, Role of each ingredient in break making, Baking temperature and its importance
Unit IX   CULINARY TERMS: All food terms in French related to production
Unit X
BASIC COMMODITIES: Introduction, Processing of Milk, Pasteurization – Homogenization, Types of Milk – Skimmed and Condensed, Nutritive Value
Lab Manual for 60 contact hours during the semester
Equipments - Identification, Description, Uses & handling’ Hygiene - Kitchen etiquettes, Practices & knife handling, Safety and security in kitchen,
Vegetables – classification, Cuts - julienne, jardinière, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix, Preparation of salad dressings,
Identification and Selection of Ingredients - Qualitative and quantitative measures, Basic Cooking methods and pre-preparations, Blanching of Tomatoes and Capsicum, Preparation of concasse, Stocks - Types of stocks (White and Brown stock), Fish stock, Emergency stock, Fungi stock, Sauces - Basic mother sauces: Béchamel, Espagnole, Veloute, Hollandaise, Mayonnaise, Tomato,
Egg cookery - Preparation of variety of egg dishes, Boiled ( Soft & Hard), Fried ( Sunny side up, Single fried, Bull’s Eye, Double fried), Poaches, Scrambled, Omelette (Plain, Stuffed, Spanish), En cocotte  (eggs Benedict),
Demonstration & Preparation of simple menu, Simple Salads & Soups: Cole slaw, Potato salad, Beet root salad, Green salad, Fruit salad, Consommé,

The practical cookery Ronald Kinton,Victor Ceserani
Theory of catering John Campbell,Victor Ceserani
The professional cooking Wayen gisslen
Escoffier: the complete guide to the art of modern cookery.

HK 1504/ HMC 2104

                                      HOTEL HOUSEKEEPING I

TIME: 04 hrs.                                               CREDITS:  02

To develop knowledge of the students about the importance of Housekeeping department in the hotel and an understanding & knowledge of the different cleaning procedures. It requires a well organized approach and technical understanding to cope with the volume of work and maintain high standards.

Unit I
Introduction to Housekeeping Department: Meaning, Definition & Importance of Housekeeping Department, Role of Housekeeping in Hospitality Industry

Unit II
Layout & Organizational Structure: Layout of housekeeping Deptt., Organizational structure of Housekeeping Deptt. (Small, Medium & Large), Relevant Sub section

Unit III
Staffing in Housekeeping Department: Role of key personnel in Housekeeping Department, Job Description & Job Specification
Unit IV
Planning work of Housekeeping Deptt: Identifying Housekeeping Department, Briefing & Debriefing
Control Desk (Importance, role, coordination), Role of control desk during emergency, Duty Roster & Work Schedule
Unit V
Hotel Guest Room: Types of Rooms Definition, Standard Layout – Single , Double , Twin , Suit, Difference between smoking and Non- Smoking Rooms, Barrier Free Rooms, Layout corridor & Floor Pantry
Unit VI
Layout of Guest Room: Sizes of rooms, sizes of furniture, Furniture arrangement, Principles of design, Refurbishing and redecoration
Unit VII
Cleaning Science: Characteristics of Good Cleaning Agent, Application of Cleaning Agent, Types of agents– Use, Care & Storage, Classification and type of cleaning equipment

HK in Institutions & Facilities other than Hotel: Hospitals, Hostels, Universities, Offices etc.
PRACTICAL: Contact hours 30 during semester

 Identification of cleaning agents, Bed Making, Cleaning of Public Areas, Cleaning of Guest Rooms & Bathrooms, Glass Cleaning, Shoe Polishing, Silver Polish , Brass Polish, care & maintenance of various types of floors and surfaces

Maid’s trolley: Contents, Trolley setup, Familiarizing with different types of Rooms, facilities and surfaces:
Twin/ double, Suite, Conference etc

2. Hotel Housekeeping – G. Raghubalan , Smritee Raghubalan
3. hotel ,hospital ,housekeeping,-   lennnox and branson

HM 1506/ HML 1106


TIME: 02 hrs.                                            CREDITS: 01
To ensure that the students should have the knowledge of microbiology, nutrition & its effect on health.

Unit I
INTRODUCTION: Introduction to microbiology, Classification of microbes

Unit II
GROWTH Of MICRO-ORGANISM: Growth curve of microbial cells, Pasteurization, Sterilization, Disinfections

Unit III
PRESERVATION: Definition, Principles of preservation, Methods of preservation

Unit IV
FOOD PRODUCTION BASED ON MICROBIOLOGY: Small scale fermentation, making of idli, dhokla ,bhaturas  yoghurt & pickles

Unit V
FOOD SPOILAGE: Spoilage of meat, fish, egg, milk &milk   products

Unit VI
INTRODUCTION TO NUTRITION: Definition of nutrition, under nutrition, over nutrition, optimum nutrition nutrients &food, Functions of food, Nutrients & classification of nutrients

Unit VII
CARBOHYDRATES: Definition, Classification, Function, Sources, Fiber
PROTEIN: Definition, Function, Food sources, PEM
FATS /LIPIDS: Definition, Classification, Function, Sources, Cholesterol
VITAMINS &MINERALS: Classification, Food sources, Requirement
FOOD ADULTERATION: Definition of adulterant, adulteration, Types of adulterant, Common adulterant used in different food products.

Food microbiology by –Frazier
Food& nutrition by –Dr M .Swami Nathan
  Food science by- Hotticks & potter
  Food &nutrition by- Madumbi & rajgopa




TIMES: 03 hrs CREDITS: 02 Objectives: Definition, need and importance, objectives principles, concepts and conventions of accountancy. Accounting equation, journal its rules and entries, ledger, its posting and balancing. Trial balance, its preparation, errors and its rectification. Cash books – single column, double column and triple column and petty cash books. Unit I INTRODUCTION TO ACCOUNTING: Meaning and Definition, Types and Classification, Principles of accounting, Systems of accounting, Generally Accepted Accounting Principles (GAAP) Unit II PRIMARY BOOKS (JOURNAL): Meaning and Definition, Format of Journal, Rules of Debit and Credit, Opening entry, Simple and Compound entries, Practicals Unit III SECONDARY BOOK (LEDGER): Meaning and Uses, Formats, Posting, Practicals Unit IV SUBSIDIARY BOOKS: Need and Use, Classification , Purchase Book, Sales Book, Purchase Returns, Sales Returns, Journal Proper, Practicals Unit V CASH BOOK: Meaning, Advantages, Simple, Double and Three Column, Petty Cash Book with Imprest System (simple and tabular forms), Practicals Unit VI BANK RECONCILIATION STATEMENT: Meaning, Reasons for difference in Pass Book and Cash Book Balances, Preparation of Bank Reconciliation Statement, No Practicals Unit VII TRIAL BALANCE: Meaning, Methods, Advantages, Limitations, Practicals Unit VIII FINAL ACCOUNTS: Meaning, Procedure for preparation of Final Accounts, Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet, Adjustments (Only four), Closing Stock, Pre-paid Expenses, Outstanding Expenses, Depreciation BOOKS: FUNDAMENTAL OF ACCOUNTANCY – T.S. Grewal BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) EN 1502/ CLL 2102


TIME: 03 hrs. CREDITS: 02 Objectives: College English is Chitkara University’s required course in essay writing and is a prerequisite to professional communications courses. The focus of this course is on effective strategies to inform and persuade. Students study methods for planning and organizing. They apply these methods to various situations and readers. In addition, they develop research, documentation, editing, critical thinking, and Collaborative skills. Unit I Writing grammer-punctuation, Capitalization Purposes, readership, Thesis, support, development, introductions, conclusions, transitions, rhetorical strategies, timed writing Unit II Readings and Summaries: reading strategies, main and secondary points, fact and opinion, summarizing, evaluating Unit III Researching: basic library research methods, basic on – line research methods, basic documentation Unit IV Thinking: elements of an argument, inductive and deductive thinking, logical fallacies, application of thinking skills BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) FB 1512/ HMC 3112


TIME: 06 hrs. CREDITS: 03 Objectives: To be able to understand beverages its manufacturing, production, storage and service. To be able to understand menu and their accompaniments, Unit I CLASSIFICATION OF BEVERAGES: Alcoholic & Non Alcoholic, Nourishing, Stimulating &Refreshing Beverages, Tea- Origin & Manufacture, Types & Brands, Coffee-Origin & Manufacture, Types & Brands, Juices & Soft Drinks, Cocoa & Malted Beverages, An out look to Alcoholic Beverage Unit II Tobacco: History, Processing for Cigarettes, Pipe & Cigars, Cigar-Shapes/Sizes/Colors, Storage of Cigarettes & Cigars Unit I11 Food Service Department/Ancillary Departments: Room Service, Pantry, Food Pick-up Area, Store, Linen Room, Kitchen Stewarding, Inter-departmental Relationships Unit IV Menu Planning: Types of Menu, Cover & Accompaniments, Specialty Menu, French Names of Dishes Unit V Aperitifs: Introduction & Definition, Different Types of Aperitifs Unit VI Kitchen Stewarding: Importance Opportunities in Kitchen Stewarding, Record Maintaining, and Machines used for Cleaning & Polishing, Inventory PRACTICAL: Contact hours60 during semester Special Food Service - (Cover, Accompaniments & Service) Classical Hors d’ oeuvre: Oysters, Caviar, Smoked Salmon, Pate de Foie Gras, Snails, Melon, Grapefruit, Asparagus, Cheese, Dessert (Fresh Fruit & Nuts), Service of Tobacco, Cigarettes & Cigars, Service of Tea, Service Of coffee, Juices Mock tails, serving of beer, Table Set-up According to Menu, Service of Aperitifs, Service of Cigarettes & Cigars, Clearing an Ash tray, breakfast menus and service styles, set up of room service trays and trolly. PROCEDURE FOR SERVICE OF A MEAL: Taking Guest Reservation, Receiving & Seating of Guests, Order taking & Recording, Order processing (passing orders to the kitchen), Sequence of service, Presentation & Encashing the Bill, Presenting & collecting Guest comment cards BOOKS: 1. Food & Beverage service – Denis Lillicrap Larousse Gastronomy BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) FO 1513/ HMC 2113


TIME: 04 hrs. CREDITS: 02 Objectives: To equip the students with the knowledge of different types of hotel and its classification, various types of accommodation, front office department and various procedures followed in front office to able maximum guest satisfaction. Unit I HOTEL ENTRANCE, LOBBY &FRONT OFFICE: Layout, Front office equipment (non automated, semi automated & automated) Unit II RESERVATIONS: Importance of reservation, Modes, Channels & sources (FITs, Travel Agents, Airlines, GITs) types of reservations (tentative, confirmes, guaranteed etc.), Systems (non automatic, semi automatic & fully automatic), Cancellation, Amendments & overbooking Unit III ROOM SELLING TECHNIQUES: Up selling, Discounts Unit IV ARRIVALS: Preparing for guest arrivals at Reservation & Front Office, Receiving of guests, Pre-registration, Registration (non automatic, semi automatic & automatic), Relevant records for FITs, Groups, Air crews & VIPs Unit V FRONT OFFICE CO-ORDINATION WITH OTHER DEPARTMENTS OF HOTEL Unit VI FRENCH: Understanding and uses of accents, orthographic signs and punctuation, Knowledge of cardinaux & ordinaux (Ordinal & Cardinal), Days, Dates, Time, Months & Seasons PRACTICAL: contact hours 30 during semester Guest reservation, Mail and message handling, Guest registration, Paging, Departure procedures, Countries, capitals and currencies, PMS – Fidelo task carried out from check –in to check out on Hands on practice of computer applications on PMS. BOOKS: Front Desk Representation - Check in Check Out Garry K Vallen BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) FP 1511/ HMC 5111


TIME: 10 hrs. CREDITS: 5 Objectives: To develop knowledge and interest in the science and art of cuisine and food fundamentals in the hotel and Catering industry. To develop skills in meal planning, preparation of basic dishes using different types of ingredients. Unit I MEAT COOKERY :Introduction to meat cookery, Cuts of beef/veal, Cuts of lamb/mutton, Cuts of pork, Variety meats (offals) Unit II FISH COOKERY: Introduction to fish cookery, Classification of fish with examples, Cuts of fish, Selection of fish and shell fish, Cooking of fish (effects of heat) Unit III RICE, CEREALS & PULSES: Introduction, Classification and identification, cooking of rice, cereals and pulses, Varieties of rice and other cereals Unit IV BAKERY: PASTRY CREAMS: Basic pastry creams, Uses in confectionery, Preparation and care in production Unit V CULINARY TERMS: List of culinary (common and basic) terms, Explanation with examples Unit VI COMMODITIES: Flour Structure of wheat, Types of Wheat , Types of Flour, Processing of Wheat – Flour ,Uses of Flour in Food Production, Cooking of Flour (Starch), Shortenings (Fats & Oils): Role of Shortenings, Varieties of Shortenings, Advantages and Disadvantages of using various Shortenings Fats & Oil – Types, varieties, Raising Agents: Classification of Raising Agents, Role of Raising Agents, Actions and Reactions, Sugar: Importance of Sugar, Types of Sugar, Cooking of Sugar – various, Uses of Sugar Unit VII BASIC INDIAN COOKERY: CONDIMENTS & SPICES: Introduction to Indian food, Spices used in Indian cookery, Role of spices in Indian cookery, Indian equivalent of spices (names) MASALAS: Blending of spices and concept of masalas, Different masalas used in Indian cookery , Wet masalas ,Dry masalas , Composition of different masalas, Varieties of masalas available in regional area, Special masala blends THICKENING AGENTS: Role of thickening agents in Indian cuisine Types of thickening agents Unit VIII FRENCH : La material de cuisine (The kitchen and its utensils), Hierarchy of kitchen , Methods of cooking, Egg & Farinaceous, Cuts of vegetables, Cuts of fish ,Cuts of Meat-Lamb/Mutton, Pork, Beef, Veal , Simple menu terminology & grammar Practical: Contact hours 60 during semester Meat – Identification of various cuts, Carcass demonstration,Preparation of basic cuts-Lamb and Pork Chops , Tornado, Fillet, Steaks and Escalope, Fish-Identification & Classification: Cuts and Folds of fish, Identification, Selection and processing of Meat, Fish and poultry, Slaughtering and dressing, Preparation of menu : Salads & soups- waldrof salad, Fruit salad, Russian salad, salade nicoise, Cream (Spinach, Vegetable, Tomato), Puree (Lentil, Peas Carrot), International soups, Chicken, Mutton and Fish Preparations- Fish orly, A la anglaise, colbert, meuniere, poached, baked,Entrée-Lamb stew, hot pot, shepherd’s pie, grilled steaks & lamb/Pork chops, Roast chicken, grilled chicken, Leg of Lamb, Beef, Simple potato preparations- Basic potato dishes, Vegetable preparations- Basic vegetable dishes, BOOKS: Larousse Gastronomique - Montagne Professional Chef – Arvind Saraswat Escoffier The complete guide to the art of modern cookery The professional cooking by Wayen Gisslen Book of ingredients Werle BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) HK 1514/ HMC 2114


TIME: 04 hrs. CREDITS: 02 Objectives: To develop knowledge of the students about the art of inspection areas and impart training of the different cleaning procedures and the cleaning of guest rooms. To explain the important aspect of linen & uniform control . To understand the importance of good leadership and benefit of teamwork for the smooth operations. To brief the different contractual services with their advantages & disadvantages. Unit I Housekeeping Supervision: Importance of Effective Supervision, Role of a supervisor, Prime responsibilities of a Supervisor, Guest room Inspection, Inspection Check lists, Inspection of VIP Rooms & Amenities, Special attention to neglected areas, Guest Floor rules & Reportable Unit II Guest Complaint: Types of Complaints, Dealing with Complaints Unit III Inter-Departmental Relationship: Front Office, Maintenance, Security, Stores, Accounts, Personnel, Use of computers in Housekeeping department Unit IV Cleaning Guest Rooms & Public Areas: Cleaning of Occupied, Departure ( Check Out) , Vacant Room, General principles of Cleaning, Cleaning Procedure- Manual & Mechanical Methods, Frequency of Cleaning, Methods of organizing Cleaning, Design Features that simplify cleaning Unit V Keys: Types of Keys, Key Control, Procedure to Change Locks & Keys, Electronic Locks, Smart Card Unit VI Contract services: Types of Contract Services, Guidelines for hiring contract services, Advantages and Disadvantages of contract service, Types of Beds & Mattress: PRACTICAL: Contact hours 30 during semester Cleaning of different surfaces – Daily, Periodic & special task, Daily cleaning of guest room and, bathroom, Inspection & Supervision of different areas, minibar management. Guest room supplies. Records and formats required for daily operations of house keeping department eg. Occupancy report, checklist, control desk etc. BOOKS: Hotel Housekeeping – G. Raghubalan, Smritee Raghubalan H H A Branson and lennox BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) HM 1516/ HML 1116


TIME: 02 hrs. CREDITS: 01 Objectives: To develop the knowledge of the students about food safety, quality control, food laws and newer trends in food industry. Unit I INTRODUCTION: Basic introduction to food safety, food safety issues. Unit II Bacteria and transfer of bacteria: Types of bacteria. Unit III Hygienic handling of food: high risk food, sources of contamination, sources of contamination Unit IV Food borne diseases: types (infection & intoxication), common diseases caused by food borne pathogens, preventive measures Unit V Food additives: introduction, types (preservatives, antioxidants, sweeteners, food colours and flavours) Unit VI Food laws: national(PFA,MPO, FPO etc), international (codex, ISO) Unit VII Hygiene and sanitation in food sector: wase disposal, pest control Unit VIII Recent Concerns: genetically modified food, food labeling, newer trends in food industry. PRACTICAL Classification of microorganism- bacteria, molds, fungi, Techniques of pasteurization- Holding method, HTST, UHT, Techniques of sterilization & disinfection, Methods of preservation, Effect of heat on Carbohydrates, protein, Rancidity, effect of heat on fat, Methods to detect food adulterant BOOKS: Food microbiology by –Frazier Modern food microbiology by- Jay.J Reference books: Food safety by –Bhat & Rao Food & nutrition by- Madumbi & Rajgopal (BACHELOR OF SCIENCE (HOTEL MANAGEMENT & CATERING TECHNOLOGY) HM 1517/ HML 1117


TIME: 02 hrs. CREDITS: 01 Objectives: To enable the students to understand the scope and functions of hotel maintenance department. It also makes them knowledgeable about various physical phenomena like air conditioning, refrigeration etc. which helps them other aspects of life. Unit I HOTEL MAINTENANCE MANAGEMENT: Introduction and scope in hotels, Functions of maintenance department, Classification and types, Replacement criteria. Unit II ENGINEERING DEPARTMENT: Organization of the department, Duties and responsibilities of the engineering staff, Work order system, Work priority. Unit III FUELS: Definition of fuel, Solid fuel, Liquid fuel, Gaseous fuel, Electrical fuel, Fossil energy resources, Gases, Nuclear energy, Solar energy systems: Active and passive, Types of heat, Principle of Bunsen burner, Construction of an industrial gas range. Unit IV ELECTRICITY: Meaning and use Advantages, Conductor and non-conductor, Causes and dangers of electricity, Ohm’s law, Precautions while handling electrical equipments, Basic circuit properties: Resistance in series and parallel, symbols, etc., Electrical distribution components, Lighting terminology, Resistance type lamp, Bill calculation Unit V WATER MANAGEMENT SYSTEM: Sources of water, Water hardness and removal, Water supply, Water distribution system: Upfeed and downfeed system, Valves and piping, Plumbing vibration noise, Piping- Expansion problems Unit VI SANITARY SYSTEM: Sinks and basins, Water closet, bidets and fittings, Drainage system, Inspection chambers Unit VII REFRIGERATION: Definition, Basic scientific principle, Absorption refrigeration cycle, Water cooling towers, Solar air cooling, Refrigerants, Walk in chillers, Care and maintenance Unit VIII AIR CONDITIONING: Introduction, Terms, Classification, Air conditioning systems, Refrigerated- Air systems, Active solar space cooling, Air conditioning system components Unit IX FIRE PREVENTION AND PROTECTION: Fire prevention, Types of fire, Fire detectors and alarms, Fire alarms, Fire extinguishers, Types of fire extinguishers, Employee training, Fire hazards Books: HOTEL ENGINEERING - Tarun bansal

                                                 SEMESTER III


                                                   Foundation Course in Tourism

Time: 2 hrs per week                                    Credits: 1

Course Objectives
Tourism has been acknowledged as one of the most rapidly growing industries in recent years. Yet it has not received adequate attention as an academic discipline which it rightly deserves. This course has been designed with the objective of making up for this lacuna by introducing to you some foundational concepts of tourism studies. The emphasis here has been on the situation obtaining in India, though we have not been unduly different about borrowing concepts and terms from similar studies undertaken in other parts of the world. You will thus find details on the historical evolution of tourism along with core definitions of tourism industry in this course. Tourism services and operations, planning and policy, and marketing and communications form other Blocks of the course. Finally we have also dealt with the geography and tourism and the relationship between cultural heritage and tourism development in this course.
Block-1 Tourism Phenomenon
 Understanding Tourism, Historical Evolution and Development
Block-2 Tourism Industry
Tourism System, Constituents of Tourism Industry and Tourism Organisations, Tourism Regulations, Statistics and Measurements
Block-3 Tourism Services and Operations – 1
 Modes of Transport, Tourist Accommodation, Informal Services in Tourism
Subsidiary Services: Categories and Roles, Shops, Emporiums and Melas (Fairs)
Block-4 Tourism Services and Operations – 2
 Travel Agency, Tour Operators, Guides and Escorts, Tourism Information
Block-5 Tourism Marketing and Communications Tourism Marketing – 1: Relevance, Product Design, Market Research, Tourism Marketing – 2: Promotional Events, Advertising Publicity, Selling, Role of Media, Writing for Tourism, Personality Development and Communicating Skills
Block-6 Tourism Impact
 Economic Impact, Social, Environmental and Political Impacts, Threats and Obstacles to Tourism


                                                 FINANCIAL MANAGEMENT

Time: 2 Hours per week                                Credits: 1

Course Objectives
1. This course  covers  basic  knowledge  about  Financial  Management, Financial  planning  and  how  financial  Management  helps in  hotel  industry.
2. This  course  should  enable  the  students  to  manage  finance  and  will  help  to  know  how  to do  financial  planning , managing  capital, working  capital  in day  to day  life.
UNIT 1- Financial Planning meaning and scope
Meaning of Financial Planning, Meaning of Financial Plan, Capitalization
UNIT II-Uniform System of Accounting
Introduction to uniform System, Content of Income Statement, Content of Balance Sheet, Practical Problem
UNIT III - Internal Control
Definition and Objective of internal Control, Characteristics of internal Control, Implementation and review of internal control
UNIT IV-Capital Expenditure
Meaning of capital Structure, Factors Determine capital Structure, Point of indifference
UNIT V- Working Capital Management

Concept, Factors Determine Working Capital Needs, Over Trading and Under Trading,
UNIT VI - Cash Flow and Fund Flow Management

Application and Source of Funds, Uses of Cash, Format for Cash Flow Statement, Format for Fund, Flow Statement

                                                 MANAGEMENT   ACCOUNTING -  R.K  Gupta


                                               Professional Communication -III

Time: 3 Hours per week                                          Credits: 2

Course Objectives
Professional Communication builds on the skills acquired in EN 2503, College English. Students will learn how to choose and apply appropriate forms and rhetorical strategies to professional settings. They will develop written reports for and about the workplace that reflect professional standards and practices.
UNIT I- Introduction:
What is professional communication?
Professional Writing: Appropriate language considerations for professional tone and clarity

UNIT II- Routine Positive Messages:
Explain processes, events, activities
The Routine Message Formula

UNIT III - Memos:
Informative, routine messages
Create effective subject lines

UNIT IV -Memos:
Explain a workplace event
            Revise Professional Communications:
Self Check

UNIT V- Email:
Sending and responding to business emails
Apply effective editing and revision strategies for appropriate business use

UNIT VI- Midterm Review

UNIT VII -Business Letters and Templates
The Shape of Professional Letters
Review: Routine Message Formula

UNIT VIII-Introduction to Professional Reports
Types of workplace reports

UNIT IX- Professional Reports (continued)
Case Study: Proposal with Relevant solutions

UNIT X- Persuasive Letters and Strategies

BOOKS RECOMMENDED: - Holt, Marilyn E. Workplace writing. Toronto: Thomson, 2003.


                                 BASICS OF FOOD AND BEVERAGE SERVICE -III

Time: 6 Hours per week                                          Credits: 3

Course Objectives To develop knowledge of the students about hotel/ restaurants organization and an understanding of the auxiliary departments, different menus, principles of table laying.
UNIT I Wines
Definition, Classification With Examples (Table/Still/Natural,Sparkling,Fortified, Aromatized), Production Of Each Classification, Principal Wine Regions, France,Germany,Italy,Spain,Protugal,USA,Australia  New World Wines                                                           (India,Chile,South Africa,Algeria,New Zealand , Food & Wine Harmony , Storage of Wines, Wine Terminology(English & French)
UNIT II Spirits
Introduction & Definition
Production of Spirits                                                                   (Pot & patent Still)                                                                      
Production of                                                                                     (Whisky,Rum,Gin,Brandy,Vodka,Taquilla)
Different Proof Spirits                                                              (American Proof, Gay Lussac)

Unit III

Beer: Introduction & Definition, Types of Beer, Production of Beer, Storage
UNIT IV Liqueurs
Definition & History, Production of Liqueurs, Names of Liqueurs & Country of origin & Predominant Flavors
UNIT IV Bar Operations
Types of Bar, Area of Bar, Front Bar, Back Bar, Bar equipments
Service of Red Wine
Service Of White Wine, service of aperitifs, whisky, beer, liqueurs
Set up of dispense bar, equipment and management
Food & Beverage service – Denis Lillicrap
Food & Beverage Service – Vijay Dhawan
Food & beverage Service- S.N Bagchi
Food & Beverage Service- Sudhir Andrews


                                                    FOOD PRODUCTION - III

Time: 10 Hours per week                                            Credits: 5

Course Objectives
To develop knowledge and interest in the science and art of cuisine and food fundamentals in the hotel and catering industry. To develop skills in meal planning, preparation of basic dishes using different types of ingredients.
This term is dedicated to the regional cuisine of India where in the students learn history, culture, food of all the various states of india
 Equipment required for mass/volume feeding , Heat and cold generating equipment , Care and maintenance of this equipment, Modern developments in equipment manufacture
Basic principles of menu planning – recapitulation, Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units , Planning menus for ,  School/college students, Industrial workers, Hospitals, Outdoor parties, Theme dinners, Transport facilities, cruise lines, airlines, railway,Nutritional factors for the above
Principles of Indenting for volume feeding, Portion sizes of various items for different types of volume feeding, Modifying recipes for indenting for large scale catering, Practical difficulties while indenting for volume feeding
Principles of planning for quantity food production with regard to   Space allocation, Equipment selection, Staffing

 Institutional and Industrial Catering , Types of Institutional & Industrial Catering , Problems associated with this type of catering , Scope for development and growth, Hospital Catering , Highlights of Hospital Catering for patients, staff, visitors,  Diet menus and nutritional requirements, Off Premises Catering , Reasons for growth and development, Menu Planning and Theme Parties,  Concept of a Central Production Unit, Problems associated with off-premises catering , Mobile Catering , Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)    Branches of Mobile Catering
Quantity Purchase & Storage    Introduction to purchasing,      purchasing system, Purchase specifications,     purchasing techniques,      Storage
 Introduction to Regional Indian Cuisine, Heritage of Indian Cuisine, Factors that affect eating habits in different parts of the country Cuisine and its highlights of different states/regions/communities to be discussed under:
Geographic location,   Historical background,    Seasonal availability,    Special equipment     Staple diets      Specialty cuisine for festivals and special occasions
Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal
Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian and Bohri
Indian Breads, Indian Sweets, Indian Snacks
 To formulate 30 sets of menus from the following dishes and to include more dishes from the respective regions.
Rice and Bread Preparations: 15 varieties
Meat Preparations: 15 varieties
Vegetables and Potato: 15 varieties

Sweet Dishes: 15 varieties
Cooking with Indian Masters -  jiggs  Kalra
The taste of india Madhur Jaffery
Tandoor  by ranjit rai
The professional chefs Arvind Saraswat


                                      FRONT OFFICE OPERATIONS - III

Time: 4 Hours per week                                          Credits: 2

 Accounting fundamental, Guest and non guest accounts, Accounting system,(Non automated, semi automated and fully automated)
Guest accounts settlement, Cash and credit, Indian currency and foreign currency, Transfer of guest accounts, Express check out
 Functions, Audit procedures, (Non automated, semi automated and fully automated
. Importance of security systems, Safe deposit, Key control, Emergency situations (Accident, illness, theft, fire, bomb)
 Hands on practices of computer application (Hotel Management System) related to Front Office procedures such as Reservation, Registration, Guest History, Telephones, Housekeeping, Daily transactions)
Front office accounting procedures
Manual accounting, Machine accounting, Payable, Accounts Receivable, Guest History, Yield Management
Role Play
Situation Handling
Check in check out   Gary k Veller
Front desk representative trainers guide


                                          F& B CONTROL & MANAGEMENT

Time: 2 Hours per week                                   Credits: 1

UNIT – I Food Cost Control
Elements of Cost, Classification of Cost, Introduction to Cost Control, Objectives & Advantages of Cost Control, Basic Costing, Food Costing
UNIT – II Food & Beverage Purchasing Control Cycle
Purchasing Control, Job Description Of Purchase Manager, Types Of Food Purchase, Definition Of Yield,Definition Of Standard Purchase Specification,Advantages of Standard Yield & Standard Purchase Specification,Different Method Of Purchasing,Bar Frauds,Book Maintained,Beverage Control
UNIT –III Food & Beverage Receiving Cycle
Aims Of Receiving,Job Description Of Receiving Clerk/Personnel,  Equipments Required For Receiving,Documents By Suppliers,Delivery Notes/Bills/Credit Notes,Record Maintained In Receiving Dept.,Goods Received Book,Daily Receiving Report,Meat Tags,Frauds In Receiving Dept.,Receiving Of Beverages
UNIT – IV Storing & Issuing Of Food & Beverages
Storing Control,Job Description Of Store Room Clerk,Arrangements /Storing of Food & Beverages,Location Of Storage Facilities,Security,Stock Control,Stock Record Maintained Bin Card,Issuing Control For Food & Beverages,Requisitions,Inventory,Perpetual Inventory Method,Monthly Inventory,Pricing Of Commodities
UNIT – V Production Control
Aims & Objectives, Forecasting, Fixing the Standards (Standard Recipie, Standard Portion, Standard Portion Cost)
UNIT – VI Sales Control
Various Sales Concept, Uses of Sales Concept, Matching Cost with Sales, Billing Procedure, Cashier Sales Summery


                                            HUMAN RESOURCE MANAGEMENT

Time: 2 Hours per week                                             Credits: 1

Course Objectives
Dealing with people is what the hospitality and tourism industry is all about.  Therefore, the effective e management of human resources (i.e. employees) plays a vital role in the success of hospitality and tourism operations. This course examines the strategic role the human resource department plays in daily operations with an emphasis on effective human resources resource practices that are important to the success of industry supervisors.  Such practices include: workforce planning, recruitment, selection, training and development and retention.  Students will be introduced to employment ,workplace ethics, diversity and health and safety.
 UNIT – I Introduction to Human Resource Management
Meaning and definition, Objectives of HRM, Roles of HRM
UNIT – II Human Resource Planning and Development
UNIT – III Organization and Hierarchy, Job analysis, Job Description
UNIT – IV Recruitment and Selection Process, techniques
UNIT – V Placement and Induction
UNIT – VI Job Evaluation Methods
UNIT – VII Training and Development
UNIT – VIII Employee compensation
UNIT – X Separation, absenteeism and Turnover
Human Resource Management in the Hospitality Industry, Frank M. Go, Mary L. Monachello, Tom Baum


                                            ACCOMMODATION OPERATION -1

Time: 4 Hours per week                                             Credits: 2

Course Objectives
To develop knowledge of the students about the importance of an OPL , importance of flower arrangements and indoor plants  which  enhances the beauty of hotel’s interiors and the use of different forms and formats which aids in the smooth functioning of Housekeeping department.
UNIT – I Laundry
Commercial and On –site Laundry,Flow process of Industrial Laundering-OPL,Stages in the wash cycle,Laundry Equipment and machines,Layout of the laundry,Laundry agents,Dry cleaning,Guest Laundry / Valet Service,Stain Removal

UNIT – II Linen & Uniform Room
Introduction,Planning & Layout,Activities of Linen/Uniform/Tailor room,Storage of  Linen & Uniforms,Linen Exchange,Calculation of Linen/Uniform Par Stock,Selection criteria for Linen items and Fabrics,Linen Life span,Discard Management & Recycling,Inventory Systems,Uniform- Selection , Design , Issuing & Exchanging Procedure,Advantage of  Providing  Staff Uniform

UNIT – III Flower Arrangement
Flower arrangement in Hotels, Equipment and material required for flower arrangement, Conditioning of plant material, Styles of Flower Arrangement, Principles of designs applied to Flower Arrangement

UNIT – IV Indoor Plant
Selection & Care

UNIT –V Pest Control
Types of pests, Common pests and their control, avoiding the harmful effects of pest control

UNIT – VI Composition care and cleaning of different surfaces
Metal,Glass,Leather,Plastic,Ceramics,Wood, Wall Finishes, Floor Finishes

UNIT – VII Routine systems and records of HK deptt.
Room Occupancy report, Reporting staff placement, Guest room inspection, Checklists,Floor Register , Work Orders , Log Sheet, Lost & Find Register & Enquiry file, Housekeeper’s  Report , Maid’s Report Handover records ,Guest Special Request Register, Record of special Cleaning, Call Register, VIP Lists

Stain Removal, Flower Arrangement, Layout of Linen and Uniform Room/ Laundry,
 Laundry Machinery and Equipment, Selection and Designing of Uniforms

1. Hotel Housekeeping – G. Raghubalan , Smritee Raghubalan



  1. Your information is really awesome as well as it is very excellent and i got more interesting information from your blog.
    Outdoor Catering Service


Post a Comment

Popular posts from this blog

gueridon service

parts of bar

types of buffet