DETAILED SYLLABUS

FOR

(THREE YEAR PROGRAMME)

(ANNUAL SYSTEM)

(BSCHM)

Course structure of BSC in Hotel management

Course structure

Ist year

2nd year

Code Subject Credits BHM101 Basic food & beverages production-1 5 BHM102 Basic food & beverages service-1 5 BHM103 Hotel housekeeping-1 5 BHM104 Front office operation 5 BHM105 Principles of management 5 BHM106 English-1 2 BHM107 Indian constitution and ethics 2

3rd year

Year – 1

BASIC Food & Beverage Productions-1(101)

UNIT 1: Regional cuisine.

UNIT 2: A detailed study on North and South Indian regional cuisine: Goa,

Kashmir, Kerala, AndhraPradesh, Karnataka, Tamilnadu, Assam, Bengal,

Ingredients used.

UNIT 3: Traditional preparation methods.

UNIT 4: Utensils and accompaniments.

UNIT 5: Quantity food production.

UNIT 6: Introduction to Large scale commercial, Cooking: Contract catering.

UNIT 7: Industrial catering, Institutional catering.

UNIT 8: Layout of a large quantity kitchen.

Code Subject Credits BHM201 Hotel housekeeping-11 5 BHM202 Accommodation operation-1 5 BHM203 Basic food & beverages service-11 5 BHM204 Continental food & beverages service-11 5 BHM205 fundamentals of tourism &tourism

products 5

BHM206 Communication English 2 BHM207 Environmental studies 2

Code Subject Credits BHM301 specialized food service 5 BHM302 hotel & tourism information management 5 BHM303 food micro biology and nutrition 5 BHM304 front office management 5 BHM305 hotel law 5

UNIT 9: Staff hierarchy, production workflow

UNIT10: Banquet menus: Planning, indenting, costing, forecasting, recipes,

pre‐preparation andcooking techniques.

UNIT 11: Stores: Principles of storage, Types of stores.

UNIT 12: Layout of Dry and cold room, Staff Hierarchy,

UNIT 13: Guidelines for efficient storage, control procedures, Inventory

Procedures, EOQ, Re‐orderlevels, Bin Cards, Form and formats, Function of a

stores manager

UNIT 14: Cuts of Meat & Meat Cookery: Cuts of beef, pork, lamb, chicken, SPS.

UNIT 15: menus examples, methods of cooking each cut, Cold cuts, ham,

bacon, common types ofham, preparation, menu examples, selection.

UNIT 16: storage points Food Commodities Classification with examples and

uses in cookery :Pressed meats, Smoked Meats, classification of milk and milk,

products including cheese.

BASIC FOOD AND BEVERAGE SERVICE- I (102)

Unit- 1 Introduction to catering - Different types of catering establishments.

Relationship of catering industry with other industries. Staff organization in

different types of restaurant, duties & responsibilities of restaurant staff,

classification of restaurants. Types of restaurants, status of a waiter,

attributes of a waiter.

Unit- 2

Classification of operating equipments used in restaurants & their uses.

Ancillary departments still room, pantry, hot plates. Restaurant service Mis en

scene, Mis en place. Table laying- Points to remember when laying a table.

Uses of a dummy waiter

Unit- 3

Menu- Meaning, types, food & their usual accompaniments, French classical

menu. Types of service-Different styles, factors influencing styles of service-

advantages & disadvantages.

Unit- 4

Breakfast- Types, cover laying, terms used. Classification of beverages-

Preparation of non alcoholic beverages, examples of non alcoholic beverages.

Unit- 5

Order taking procedures in restaurants. Room service- types, order taking

procedures for room service-telephone, door hangers. Cover laying for foods-

Hors d”oeuvre, fish, main course, sweet, cheese, savory. Savory- examples

types. Ice cream –meaning, categories

Hotel HouseKeeping –I(103)

UNIT-I :- Introduction to housekeeping department, Meaning, Definition &

Importance of House keeping Department, Role of House keeping in

hospitality industry

UNIT- 2 :- Lay out & Organizational Structure :- Layout of House keeping

department, Organizational Structure of House keeping department ( Small,

Medium & large), Interdepartmental relationship( emphasis on Front office &

Maintenance), Relevant sub section

UNIT –3 :- Staffing in House keeping Department, Role of key personnel in

House keeping department, Job description & Job specification of House

keeping staff (Executive Housekeeper, Deputy housekeeper ,Floor supervisor

,Public area supervisor ,Night supervisor ,Room attendant ,House man, Head

gardener)

UNIT-4 :- Planning work of house keeping department, Identifying

Housekeeping department , Briefing & Debriefing, Control desk (importance

,role , coordination), Role of Control Desk during emergency, Duty Rota &

work schedule, Files with format used in House keeping department

UNIT-5 :- Hotel Guest Room :- Types of room-definition, Standard layout

(single ,double ,twin ,suit ), Difference between Smoking & Non Smoking

room’s, Barrier free room’s , Furniture / Fixture / Fitting / Soft Furnishing

/Accessories / Guest Supplies /Amenities in a guest room, Layout corridor&

floor Pantry

UNIT – 6 :- Cleaning Science, Characteristics of good cleaning agent,

Application of cleaning agent, Types of cleaning agent, Cleaning products ,

Cleaning equipments, Classification and types of equipment with Diagram’s (

Mops , dusters , pushers, mechanical squeeze, vacuum cleaner ,shampooing

machine ) with their care and uses.

Front Office Operation(104)

UNIT 1: The hospitality industry: History and development of Hotel Industry

UNIT 2: Types of hotels staffing.

UNIT 3:scheduling, work shifts

UNIT 4: Job specifications & defining the term hotel Classifying hotels, levels

of service.

UNIT 5: Front Office organization: Front office operations ‐ Organisation

chart, job descriptions of

Front; office personnel.

UNIT 6: Front Office Operation: The guest cycle’ Front office systems .Front

office forms.

UNIT 7:The front desk: Front office equipments, telecommunication, Property

management systems.

UNIT 8: The Accommodation Product Need for hotel product brochures.

UNIT 9: Tariff cards, Types of guest rooms and suites

UNIT 10: Executive floors or club floor concept.

UNIT 11: Types of room rates

UNIT 12: Basis for charging room rates.

UNIT 13: Meal plans ‐ Types, needs and use of such plans.

UNIT 14: Type of guests: FIT,

UNIT 15: Business travellers,

UNIT 16: GIT, Special Interest Tours, Domestic, foreign

PRINCIPLES OF MANAGEMENT (105)

UNIT I- Management: Importance – Definition NatureandScopeofManagement

Process – Role and Functions of a Manager – Levels of Management –

DevelopmentofScientificManagementandotherSchoolsofthoughtandapproach

es.

UNIT II-

Planning: Nature – Importance – Forms – Types – Steps in Planning –

Objectives – Policies – Procedures and Methods – Natures and Types of

Policies – Decision –making – Process of Decision – making – Types of

Decision.

UNIT III-Organisation: Types of Organisations – Organisation Structure –

Span of Control and Committees – Departmentalisation – Informal

Organisation.

UNIT IV-Authority – Delegation – Decentralisation – Difference between

Authority and Power – Responsibility – Recruitment – Sources, Selection,

Training – Direction – Nature and Purpose.

UNIT V-Co-ordination – Need, Type and Techniques and requisites for

excellent Co-ordination – Controlling – Meaning and Importance – Control

Process.

English-1(106)

UNIT 1: Grammar, Voice, Narration, Tenses, Correction of sentences, Singular,

Pleural, Genders, Do as directed involving ‘neither, nor’ ‘no sooner than’,

transformation of sentences.

UNIT 2: Essay writing (upto 500 words.),Topics to be given from current

events, social issues, Topics related to the hotel industry.

UNIT 3: Comprehension of an unseen passage.

UNIT 4: Paragraph writing,Expansion of a given idea, Expansion upto 250

words.

UNIT 5: Rapid reading,News paper Reading, Magazine Reading,Hotel Journal

Reading.

INDIAN CONSTITUTION, HUMAN RIGHTS AND ENVIRONMENTAL

STUDIES

BLOCK 1

UNIT -1 : Meaning of the term Constitution, its importance, the

development of the Indian Constitution.

Objectives

Introduction

Meaning Of the term constitution

Importance of the Constitution

Development of the Constitution

Let us Sum Up

Key Words

Some Useful Books

Answers to Check Your Progress Exercises

UNIT - 2: Reorganisation of States and National Integration

Objectives

Introduction

Demand for Re-organization of States

The States Reorganization Commission

Arguments in Favourand against linguistic States

National Integration

Meaning

Problems

Solutions

Let us Sum Up

Key Words

Some Useful Books

Answer to Check Your Progress Exercises

UNIT - 3: Framing of the Indian Constitution and Preamble

Objectives

Introduction

Background

Composition of the Constituent Assembly

Election to the Constituent Assembly

Status of the Assembly

Committees of the Assembly

Making of the Constitution

Criticism of the Congress Party’s role in making the

constitution

Appericiation of the Congress Party’s role

Preamble

Ideals of the Preamble

Significance of the Preamble

Let us Sum Up

Key words

Some Useful Books

Answers to Check Your Progress Exercises

UNIT - 4: Salient features of Indian Constitution, Procedures of amending

the Constitution and its limitations.

Objectives

Introduction

Sources of the Constitution

Salient Features

Written Constitution

Flexible Document

Sovereign Democratic Republic

A Welfrare State

Federal System

Parliamentary System

Fundamental Rights

Directive Principles

Fundamental Duties

Independent Judiciary

Single Citizenship

Universal Adult Franchise

Secular State

Emergency Provisions

Federal Features

Unitary Features

Procedures of amending the Constitution and its

limitations

By Simple Majority

By Special Majority

By Special Majority with the Actification of the States

Let us Sum Up

Key Words

Some Useful Books

Answers to Check Your Progress Exercises

UNIT - 5: Fundamental Rights and Duties, Special Privileges for SC/STs,

Backward classes, Women, Children and religious and linguistic

minorities

Objectives

Introduction

Historical Perspective

Meaning of Fundamental Rights

Nature of Fundamental Rights

Fundamental Rights

Right to Equity

Right to Freedom

Right against Exploitation

Right to Religion

Cultural and Educational Rights

Right to Constitutional Remedies

Fundamental Duties

Special Privileges for S.C/S.T’sBackward

Classes,Women,Children and Religious and linguistic

Minorities

Evaluation

Let us Sum Up

Key Words

Some Useful Books

Answers to Check Your progress Exercises

UNIT – 6: Directive Principles of State Policy, Values and Limitations,

Differences between Fundamental Rights and Directive Principles

of State Policy

Objectives

Introduction

Historical Background

Nature

Classification of Directives

Directives,Aiming at the establishment Directives relating to economic matters and

gandhian Principles Other Directives

Sanctions to the Directives

Values and Limitations

Differences between Fundamental Rights and Directive Principles of State Policy.

Implementation Changing Scope of the Directive Principles of State policy. Let us Sum Up Key Words Some Useful Books Answers to Check Your Progress Exercises.

BLOCK 2

UNIT – 7: Union Parliament – Lok Sabha and Rajya Sabha

Objectives

Introduction

Rajya Sabha

Composition of Rajyasabha

Qualification and Disqualifications

Term of Rajya Sabha

Powers and Functions of the Rajya Sabha

Legislative Powers

Executive Powers

Powers equal with Lok Sabha

Special Powers

Lok Sabha

Composition

Term

Qualification

Powers and Functions

Legislative Powers

Financial Powers

Executive Powers

Miscellaneous Powers

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 8: President, Prime Minister and Council of Ministers

Objectives

Introduction

Qualification,Election and term of office of the President

Powers and Functions

Prime Minister

Appointment

Power and Functions

Council of Ministers

Features of Council Minister

Functions of Council of Ministers

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 9: Supreme Court and High Court

Objectives

Introduction

Composition of Supreme Court

Powers and Functions of Supreme Court

Original Jurisdiction

Appellate Jurisdiction

Appeal by special leave

Advisory jurisdiction

Composition of High Court

Powers and Functions of High Court

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 10: State Government – Legislature, Governor, Chief Minister and

Council of Ministers

Objectives

Introduction

Composition of the Legislature

Powers and Functions of Legislature

Governor – Appointment

Powers and Functions

The Council of Ministers and the Chief Minister

Composition of Council of Minister

Powers and Functions of the Council of ministers

The Chief Minister

Appointment

Powers and Functions

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 11: Indian Federalism and Political Parties

Objectives

Introduction

Nature of Indian Federal System

Indian Federal system – Constitutional determinants

Unitary trends in Indian Federation – A Strong Central

Government

Meaning and Nature of Political parties

National Political Parties

Regional Political Parties

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 12: Centre State Relations – Legislative, Administrative and Financial,

Adult Franchise

and Election Commission

Objectives

Introduction

Legislative Relations between the union and the states

Administrative Relations between the union and the states

Financial Relations between the union and the states

Adult Franchise

Merits

Demerits

Election Commission

Compositions

Powers and Functions

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

BLOCK – 3

UNIT – 13: Explains Meaning and Importance of human rights. Together it

also deals with Universal declaration of Human Rights.

Objectives

Introduction

Meaning and Importance of Human Rights

Universal Declaration of Human Rights

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 14: Development of human rights and fundamental rights. It also

explains International Law and Position of India in the

International Field.

Objectives

Introduction

Development of Human Rights

Fundamental Rights

International Law and Position of India

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 15: Social and gender discrimination, torcher and genocides and

about two human rights covenants.

Objectives

Introduction

Social and gender discrimination in brief

Torture as a Covenant

Genocide as a convent

Let us Sum Up

Key Words

Some Useful Books

Answers to Check your Progress exercises.

UNIT – 16: European charter of Human Rights – Amnesty international.

Objectives

Introduction

Amnesty International

Let us sum up

Key words

Some useful books

Answer to check your progress Exercises

UNIT - 17: People’s Union for Civil Liberty (PUCL) – People’s Union for

Democratic Rights (PUDR).

Objectives

Introduction

PUCL and PUDR Today

Organizational Structure of PUCL and PUDR

Issues and Concerns

Let us sum up

Key words

Some useful Books

Answer ro check your Progrress exercises.

UNIT – 18: Human Rights Commission – Minorities Commission and

remedies against violations of human rights.

Objectives

Introduction

Human Rights Commission : an overview

Minorities Commission : an overview

Remedies against violation of Human Rights

Let us sum up

Key Words

Some Useful books

Answers to check your Progress Exercises

BLOCK 4

UNIT – 19: Meaning, Scope and Importance of Environmental studies –

Components, physical or natural and cultural or man made

Objectives

Introduction

Meaning

Scope and Importance

Components of environment

Physical Components

Cultural Components

Let us sum up

Key Words

Some useful books

Answers to check your progress exercises.

UNIT – 20: Concept of Ecology – Structure and functions of Eco system

Objectives

Introduction

Concept of Ecology

Structure of Ecosystem

Functions of Ecosystem

Let us sum up

Key Words

Some Useful Books

Answers to Check your Progress Exercise

UNIT – 21: Biotic and abiotic factors- Environmental interactions

Objectives

Introduction

Biotic Factors

Abiotic factors

Environmental Interactions

Let us Sum up

Key Words

Some Useful Books

Answers to check your Progress Exercises

UNIT – 22: Biological Resources – Plants, animals and micro-organism

Objectives

Introduction

Biological Resources

Plants

Animals

Micro Organisms

Let us sum up

Key words

Some Useful books

Answers to check your Progress Exercises

UNIT – 23: Social issues – Human population and environment

Objectives

Introduction

Social Issues

Human Population and environment

Let us sum up

Key Words

Some Useful books

Answers to check your Progress Exercises

UNIT – 24: Environmental Pollution – air, water, soil sound –conservation

and preservation of environment.

Objectives

Introduction

Environmental Pollution – Definition and Meaning

Types of Pollution

Conservation and Preservation of Environment

Let us sum up

Key Words

Some Useful books

Answers to check your Progress Exercises

YEAR-2

Hotel HouseKeeping – II(201)

UNIT 1 :- Housekeeping Supervision,Importance of Inspection,Checklist for

Inspection, Typical Areas usually neglected where special attention is

required, Self Supervision Techniques for Cleaning Staff, Degree of Discretion

/ Delegation to Cleaning Staff

Unit 2 :- Linen / Uniform / Tailor Room,Layout,Types of Linen, Sizes, and

Linen Exchange Procedure,Selection of Linen,Storage Facilities and

Conditions,Par Stock : Factors affecting Par Stock, Calculation of Par

Stock,Discard Management,Linen Inventory System,Uniform Designing :

Importance, Types, Characteristics, Selection, Par Stock,Function of Tailor

Room,Managing Inventory,Par level of linen, uniform, guest loan items,

machines & equipment, cleaning,supplies & guest supplies,Indenting from

stores.

UNIT-3 :- Cleaning Procedure & frequency schedules,GUEST ROOM,Prepare to

clean,Clean the guest room (bed making),Replenishment of Supplies &

linen,Inspection,Deep cleaning,Second service,Turn down service,PUBLIC

AREA,Lobby, Lounge, Corridors, Pool area, Elevators, Health club, F&B outlet,

Office,Areas, V.I.P Handling

UNIT- 4 :- Special Cleaning Programme,Daily, Weekly, Fortnightly and

Monthly Cleaning,Routine cleaning, spring cleaning, deep Cleaning.

UNIT-5 :- Floor Operations,Rules on the Guest Floor,Key Handling Procedure -

types of keys( grand master, floor master, sub master or section or pass key,

emergency key, room keys, offices and store keys),computerized key cards,

key control register- issuing, return, changing of lock, key,belts, unusual

occurrences,Cleaning of Different Types of Floor Surfaces,Special Services -

baby sitting, second service, freshen up service, valet service

UNIT-6 :- Care and Cleaning of Metals,Brass, Copper, Silver, EPNS, Bronze, Gun

Metal, Chromium pewter, Stainless Steel,Types of tarnish, cleaning agents and

methods used.

ACCOMMODATION OPERATION- I(202)

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

FLOWER ARRANGEMENT-Flower arrangement in Hotels,Equipment and

material required for flower arrangement,Conditioning of plant

material,Styles of flower arrangements,Principles of design as applied to

flower arrangement.

INDOOR PLANTS- Selection and care

ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT-

Reporting Staff placement ,Room Occupancy Report,Guest Room

Inspection,Entering Checklists, Floor Register, Work Orders, Log Sheet,Lost

and Found Register and Enquiry File,Maid’s Report and Housekeeper’s

Report, Handover Records,Guest’s Special Requests Register,Record of Special

Cleaning,Call Register,VIP Lists

INTER DEPARTMENTAL RELATIONSHIP- With Front Office,With

Maintenance,With Security, With Stores,With Accounts,With Personnel,Use of

Computers in House Keeping department

BASIC FOOD & BEVERAGE SERVICE-II(203)

Unit- 1

Floors/room service – meaning, full room service & partial room service,BF

service in rooms, tray and trolley set up,Lounge service- meaning,

organization of lounge service, after noon tea service,Menu for high tea & after

noon tea - cover laying for the above. Order of service, reception tea,service -

meaning & procedures.

Unit- 2

Checking system control & billing- introduction, types,Checking for wines

&other drinks, methods of bill settlement,Tobacco-important, tobacco, quality

of cigars & cigarettes served in hotels,Strength & size of cigars, service

methods.

Unit- 3

Alcoholic beverages - meaning, classification,Beer- manufacturing processes,

types, size of beer containers, beer mixed drinks,Spirit strength & spirit

strength calculation methods, Spirit production method,Whisky: production

of malt and grain whisky, styles of whisky,Brandy- types, production & styles

of cognac, Armagnac,Rum, gin, vodka - production & styles,Tequila &other

spirits: production & styles,Vermouth: meaning, types, production &

styles,Cidar & Perry: Production & styles,Aperitifs & digestives-meaning of

calvados, apple jack, Poire William, kirsch, silvovits,frambooise, marc.

Unit- 4

Liquers: Meaning, colour, flavour & country of origin,Wines - classification,

based on colour, content and taste,Name of grape varieties used in wine

production,Wine production: table wine production (red ,white,

rose),Sparkling wine production,Aromatised & herbal wines - meaning,

production,Factors influencing the quality of wine,Wines of France -

classification, important communes & their wines,Champagnes: Production

methods, styles, bottle size terms,Wines of Germany - classification of German

wines- wine producing regions, famous wines of Germany.

Unit- 5

Wines of Italy - classification of Italy wines - wine producing regions, famous

wines of Italy.Wines of South Africa, Wines of California, Wines of Australia,

Wines of Portugal & Spain- regions & famous wines.Wine production in India,

and famous wines, production & styles of port, sherry, marsala, madiera, wine

and food - wine served with courses, suggestion for wine and food

combination examples of wine served with: Shell fish, soups, pastas, fish, red

meat, white, sweets, cheese & desserts, cocktails: Meanings, types, points to

be observed while making cocktails. Recipes for whisky, rum, gin, vodka,

tequila, brandy, champagne based cocktails, mocktails: meaning &

recipes,Spirit coffee - meaning, preparation methods & examples,Beverage list

- meaning & importance, method &order of listing and pricing of beverages.

Bar designing: space requirements, bar counters, seating areas, bar stools,

lighting and interiors in bar, dispense bar: meaning, glass ware, equipments

used, garnishes &kitchen supplies. Stock taking of alcoholic beverages, bar

control.

CONTINENTAL FOOD AND BEVERAGES PRODUCTION(204)

(BALANCE THIS SYLLABUS)

FUNDAMENTAL OF TOURISM AND TOURISM PRODUCTS(205)

Unit – I Introduction: What is Tourism? Definitions and Concepts, tourist

destination, services and industry, definition and historical

development, Past to 2nd world war, recent and current 1945–2002,

Future from 2002 onwards. General Tourism Trends. Types of

Tourists, Visitor, Traveller, and Excursionist–Definition and

differentiation. Tourism, recreation and leisure, their inter–

relationships.

Unit – II Tourism Products & Attraction: Nature, Characteristics and

Components of Tourism Industry. Why it is different from other

types of consumer product? Elements and characteristics of tourism

products. Tourism product production system, Tourism Product Life

Cycle, typology of tourism products.

Unit –III Types and Forms of Tourism: Inter–regional and intra–regional

tourism, inbound and outbound tourism, domestic, international

tourism. Forms of Tourism: religious, historical, social, adventure,

health, business, conferences, conventions, incentives, sports and

adventure, senior tourism, special interest tourism like culture or

nature oriented, ethnic or ‘roots’ tourism and VFR.

Unit – IV Tourist Transportation: Air transportation: The airline

industry present policies, practices. Functioning of Indian carriers.

Air Corporation Act, Air charters.

Surface Transport: Rent-a-car Scheme and Coach-Bus Tour, Fare

Calculation. Transport & Insurance documents, All-India Permits

Rail Transport: Major Railway Systems of World, (Euro Rail and

Amtrak) General information about Indian Railways, Types of rail

tours in India:, Place-on-Wheels and Royal Orient, Deccan Odessy,

Toy Trains. Indrail Pass.

Water Transport: Historical past, cruise ships, ferries, hovercrafts,

river and canal boats, Fly-cruise.

Unit – V A study of International Tourism Organisations: Origin, location

and functions of WTO, IATA, PATA, ASTA, UFTAA, and ICAO.

COMMUNICATIVE ENGLISH(206)

UNIT 1: Language and communication: Need, purpose, nature.

UNIT 2: Models Process of communication and various factors of

communication Barriers tocommunication and overcoming these

barriers Non‐verbal communication.

UNIT 3: Signs, symbols and body language.

UNIT 4: Language as a sign system,eye‐contact.

UNIT 5: Facial expressions and posture.

UNIT 6: Communication in Hospitality organisation and its effects on

performance.

UNIT 7: Remedial English: Common errors and their correction in English

usage with emphasis onconcord.

UNIT 8: Tense sequence.

UNIT 9: Use of prepositions.

UNIT 10: Phrasal verbs.

UNIT 11: Reference and dictionary skills.

UNIT 12: Linkers and cohesive device.

UNIT 13: Expressing the same idea/thought unit in different ways

UNIT 14: Skills of written English: Note making and developing notes into

drafts ‐ rewriting of drafts.

UNIT 15: The use of cohesive Devices, Correspondence : letters to editor and

write ups concerning

event management (publicity materials, handouts, posters and information,

flow charts).UNIT 16: Writing bio‐data, applications, complaint ,Precis writing,

Writing reports (factual record ofincident / data), log book writing

UNIT 17: Oral skills (listening and speaking) for effective communication:

Note taking.

UNIT 18: Preparing summaries and abstracts for oral presentation.

UNIT 19: Restaurant and Hotel English, polite and effective enquiries and

responses

UNIT 20: Addressing a group: Essential qualities of a good speaker and

listener audience analysis.

UNIT 21: Defining purpose of a speech, organizing the ideas and delivering

the speech.

UNIT 22: Pronunciations.

UNIT 23: Stress, accent, common phonetic difficulties.

UNIT 24: Use of telephone.

Environmental studies (207) Unit 1 Introduction Concept of Environmental Education. Nature & Scope of Environmental Education.Importance of Environmental Education. Balance of Environment. Unit 2 Environmental Pollution Introduction of environmental Pollution.Types of Pollution – Radio active pollution. Solid wastePollution, Air pollution, water pollution. Causes of Pollution.Advances in Pollution control Technology. Unit 3 Environmental Health and Safety Concept of safety, health and environment Diseases through pollution. Management to control diseases.Environmental Health & Human Society.

Unit4 Ecosystem

Definition, structure, type, dynamics, primary and secondary productivity, C3 and C4 pathways and significance; Trophic level and population stability; Food chain, food web, Ecological pyramids, Energy and nutrient flow through ecosystem Different kinds of ecosystems - forest, grassland, wetland, pond and river ecosystems

YEAR-3

Specialized Food service(301)

(Balance this syllabus)

HOTEL & TOURISM INFORMATION MANAGEMENT(302)

Hotel Management:

Unit – I Origin and Expansion: Conversion of Tavern; Inns, Chalets and

places into hotels, creation of private, Public and multinational

hotel chains in India. Regional, National and International Hotel

Associations and their operation.

Unit – II Departments of hotel: Front Office, House Keeping, Food and

Beverage, Personnel and Accounts. Role and functions of different

departments.

Unit – III Requirements and Procedure for Constructing Classified Hotel: Prescribed application form for approval of Hotel Projects. Regulatory conditions and Guide lines for approval of Hotel Projects. Star categorisation, sources of Finance, Incentives and subsidy extended to Hotels in Tourist areas, and Tourist Backward areas. Hotel Related technical words.

Resort Management:

Unit – IV Resort Concept: Characteristics of Resort Management as opposed to Hotel Management, Historical Perspective, Indian Scenario.

Unit – V Resort Planning: Preliminary Consideration in Resort Planning and

Development and Phases of Resort Planning and Development.

Trends and factors in Developed Tourist Markets leading to growth

of Resort Concept. Factors affecting rate. Basic Elements of a Resort

Complex: Loading facilities, landscaping, Dinning and drinking

facilities, Family Oriented Services, shops and services,

Entertainment; Use of Community Resources.

Unit – VI Resort Management: Resort Management and Sales Promotion:

Research and Analysis: The environment, current market, properly

analysis, Market segmentation and potential guest markets, Tools of

marketing, Advertising, Promotion and Publicity.

FOOD MICRO BIOLOGY AND NUTRITION(303)

UNITS :-

• Introduction to Microbiology.

• Classification of Microbes (fungi, bacteria, yeast, mold)

• Effect of Heating- growth curve of microbial cells, thermal death time-

pasteurization, sterilization

and disaffection and heat resistance

• Food production based on microbiology-small scale fermentation- idli,

dhokla, naan, bhaturas,

yogurt, pickles.

• Industrial Preparation- cheese, vinegar, bread, alcoholic beverages.

Preservation and

spoilageasepsis, removal, anaerobic, high temp., low temp. , drying,

preservatives, radiation.

• Contamination of cereal and cereal products

• Preservation of vegetables and fruits

• Food spoilage- meat, fish, egg, milk, milk products

• Kinds of food products and canned food.

• Food, nutrition, nutrients.

• Food groups

• Food production and consumption trends of India

• Food constituents and carbohydrates, proteins, fat, vitamin and minerals.

Sources and Requirements

• Post harvest technology: Perishable and Semi-Perishable Food Products.

• Food adulteration.

• Food laws

FRONT OFFICE MANAGEMENT(304)

PLANNING & EVALUATING FRONT OFFICE OPERATIONS-

Forecasting techniques,Forecasting Room availability,Useful forecasting

data,% of walking,% of overstaying,% of under stay,Forecast formula,Sample

forecast forms

BUDGETING-Making of front office budget B. Factors affecting budget

planning,Capital, operation budget for front office,Refining

budgets,Forecasting room revenue

COMPUTER APPLICATION IN FRONT OFFICE OPERATION-

Fidelio / IDS / Shawman,Amadeus

FRENCH-Conversation with guests, Providing information to guest about the

hotel, city, sight seeing, car,rentals, historical places, banks, airlines, travel

agents, shopping centers and worship places etc,Departure (Cashier, Bills

Section and Bell Desk)

YIELD MANAGEMENT-Concept and importance,Applicability to rooms

division,Capacity, management,Discount allocation,Duration

control,Measurement yield,Potential high and low, demand tactics,Yield

management software,Yield management team

HOTEL LAW(305)

Unit-1

Introduction to law,Registration & approval of hotel & restaurants,Bar

licenses

Unit-2

Catering establishment act 1958- Registration of catering establishment-

Interval for rest-,Payments of wages- Notice of Discharge on dismissal-

Renewal of Registration Certificates-,National and Festival Holidays- Displays-

Maintenance of Registers, records- uniforms.

Unit- 3

Fixing up Fair rents- lien of Innkeeper, features of Tamilnadu Tax on Luxury

Act 1981,Insurance Act- General Insurance, Fire Insurance

Unit- 4

Prevention of food Adulteration Act- Definition- Powers and Duties of food

and Inspectors,Food Standards- MPO, FPO, ISI, AGMARK

Unit- 5

Labour Laws,Employees Provident Fund Act,nutrition and its effect on

health,Out come :-The student will understand the correlation between food

microbiology, its importance and nutrition.

UNITS :6-

Introduction to Microbiology,Classification of Microbes (fungi, bacteria, yeast,

mold),Effect of Heating growth curve of microbial cells, thermal death time-

pasteurization, sterilization and disaffection and heat resistance,Food

production based on microbiology-small scale fermentation- idli, dhokla,

naan, bhaturas, yogurt, pickles,Industrial Preparation- cheese, vinegar, bread,

alcoholic beverages. Preservation and spoilageasepsis, removal, anaerobic,

high temp., low temp. , drying, preservatives, radiation, Contamination of

cereal and cereal products,Preservation of vegetables and fruits,Food

spoilage- meat, fish, egg, milk, milk products,Kinds of food products and

canned food,Food, nutrition, nutrients,Food groups,Food production and

consumption trends of India,Food constituents and carbohydrates, proteins,

fat, vitamin and minerals. Sources and Requirements,Post harvest technology:

Perishable and Semi-Perishable Food Products,Food adulteration,Food laws