DIPLOMA IN HOTEL MANAGEMENT & CATERING TECHNOLOGY

SCHEME OF INSTRUCTION AND EXAMINATION

I SEMESTER

Subject code

Name of the subject Instruction Period/Week

Total Periods/semes

ter

Scheme of Examination

Theory Practicals

Duration (Hrs.)

Sessional

Marks

End Exam Marks

Total Marks

Theory

HMCT-101 Food Production & Culinary French

4 - 60 3 20 80 100

HMCT-102 Food & Beverage Service-I

3 - 60 3 20 80 100

HMCT-103 Front Office Organization

3 - 60 3 20 80 100

HMCT-104 Accommodation operations-I

4 - 60 3 20 80 100

HMCT-105 Hygiene and HACCP 4 - 60 3 20 80 100

Practicals

HMCT-106 Food Production Lab – I

- 8 120 4 40 60 100

HMCT-107 Food & Beverage Service Lab-I

- 3 60 3 40 60 100

HMCT-108 Front Office Organisation Lab

- 3 60 3 40 60 100

HMCT-109 Accommodation operations Lab-I

- 4 60 4 40 60 100

HMCT-110 Computer Applications-I

4 60 3 40 60 100

Tutorials/Tests/Group Discussions/Local Industrial Visit

- 2 30 - - - -

TOTAL 18 24 690 300 700 1000

FOOD PRODUCTION & CULINARY FRENCH

Subject Title - Food Production & Culinary French Subject code - HMCT-101 Periods / week - 04Periods / Sem -60 TIME SCHEDULE

SNO.

MAJOR TOPICS PERIODS WEIGHTAGE OF MARKS

NO. OF SHORT

QUESTIONS

NO.OF ESSAY

QUESTIONS

1 Introduction to cookery ,Aims & Objectives Culinary History

12 28 4 2

2 Kitchen Organization 15 36 3 3

3 Equipment and fuels 8 18 4 1

4 Textures and Consistencies 10 28 4 2

5 Culinary French 15 10 5 0TOTAL 60 120 20 8

Objectives

On completion of study of this subject the student will be able to:

1.0 Introduction to cookery 1.1 Aims and objectives of cooking1.2 Definition of cooking 1.3 Origin of culinary history of cookery1.4 Levels of skills and experiences required in the kitchen1.5 Attitude and behavior in the kitchen

2.0 Know about kitchen organization

2.1 List out the classical kitchen brigade2.2 List out the kitchen brigade in various categories hotels, flight kitchens,

hospital and institutional kitchen2.3 Explain the duties and responsibilities of kitchen staff2.4 State the importance of cooperation with other departments2.5 General layout of kitchen in various organizations (hotels, industrial, institutional)2.6 Explain briefly about the of receiving areas and storage areas.2.7 Explain briefly about the layouts of service and wash up area of kitchen.

COURSE CONTENTS

1. Introduction to cookery - History of culinary – culinary cookery and bakery terms, levels of skills, attitudes and behavior in the kitchen.

2. Kitchen organization - Layouts of kitchen, classical kitchen brigade, duties and responsibilities of kitchen staff, coordination with other departments.

REFERENCES

1. Theory of Cookery by Krishna Arora Published by Frank Bros. & Co. Ltd. 2000-2001.

2. The Theory of Catering by Ronald Kington ELBs, 8th Edition 1995. 3. “Modern Cookery” Volume-I by Ms. Thongerm E. Philip by Orient Longman

Ltd.1998.

4. Cooking in the professional way by Keneeth C. Wolfe by Van Nostrant Reinhold Co. 1982.

5. The Art and Science of Culinary Preparation by Jerold W. Chessar, CEC by the Education Institute of American Federation.

FOOD & BEVERAGE SERVICE-I

Subject Title - Food & Beverage Service -ISubject code - HMCT-102Periods / week - 04Periods / Sem -60

TIME SCHEDULE

S.NO. Major Topics

Periods

Weightage of marks

No. of short questions

No. of essay question

1Introduction to the Hotels and Catering Industry 10 30 5 2

2 Organization and Staffing 10 18 4 1

3

Food & Beverage Service outlets and Ancillary Departments 5 8 4 0

4Food and Beverage Service equipment 15 36 3 3

5 Non-alcoholic beverages 20 28 4 2

TOTAL 60 120 20 08

OBJECTIVES

1.0 Introduction of Hotel and Catering Industry1.11.1Define hotel and list out the departments.1.2Give a brief history of hotel and catering industry.1.3Give an account of the growth and development of hotel and catering

industry in India.1.4Discuss the role of catering industry in travel and tourism.1.5List out the types of catering establishments1.6Explain the commercial catering (Residential and non-residential)1.7Give a brief description of welfare catering (industrial – institutions)1.8Explain the transport catering (airlines, railways, ship and surface)1.9Know about career opportunities in hotel and catering industry.

2.0 Understand the organization and staffing of food and beverage service Department.

2.1Draw the organization chart of Food and Beverage Service Department.

2.2List out food and beverage service personnel.2.3Explain the duties and responsibilities of food and beverage service

personnel.2.4Describe the attributes of Food and Beverage Service personnel.2.5Explain Inter Departmental Relationship

COURSE CONTENTS

1. Introduction to Hotel & Catering Industry - Brief history growth and development of hotel in India, role of catering establishments in travel and tourism - Types of catering establishments - Career opportunities.

2. Departmental organization and staffing - Organization of food and beverage service department – Principal staff - duties and responsibilities - attributes of Food and Beverage Staff - Inter departmental relationship.

REFERENCES

1. Food and Beverage Service by D.R. Lillycrap – Edward Arnold.2. Food and Beverage Service by Vijay Dhawan – Frank Bros. & Co.3. Professional Food and Beverage Service Management by Brian Verghese

Macmillan India Ltd., 4. Food and Beverage Service Training Manual by Sudhir Andrews – Tata Mc

Graw Hill Publishing Co. Ltd.5. Multiple choice questions on food service by Brian K. Julyan – Heinemann

London.

FRONT OFFICE ORGANISATION

Subject Title - Front Office OrganisationSubject code - HMCT-103Period / week - 04Period / Sem - 60

TIME SCHEDULE

S.NO. Major Topics Periods

Weight age of marks

No. of short questions

No. of essay question

1Introduction to Hospitality Industry 10 24 2 02

2 Classification of Hotels 15 24 2 02

3 Front Office Organisation 10 18 4 01

4Glossary, Brochure & Room Tariff 10 20 10 -

5 Grooming and Poise 15 34 2 03

60 120 20 3

Objectives:

Upon completion of study of the subject the student will be able to

1.0 Know about the characteristics of Hospitality Industry.1.1 Hospitality Industry, its origin and growth.1.2 Importance of Tourism Industries related to Tourism.1.3 Evolutions and the Growth of the Hotel Industry in the World.1.4 Definition of Hotel and Core Areas.1.5 Major Chain of Hotels in India, their profiles. ITDC, OBEROI, TAJ

GROUP, ITC, WELCOME GROUP, HCI, STARWOOD, and Major other International Chain of Hotels in India

2.0 Know the classification of Hotels.2.1 The need for Classification.2.2 General ways of Classifying Hotels and Standard classification.2.3 Classification based on Size.2.4 Classification based on Target Market.2.5 Classification based on Levels of Service.2.6 Classification based on Ownership and Affiliations.2.7 Describe Alternate Accommodation.2.8 Categorize as per Automobile Association Stars Awarded to Hotels.2.9 List the Rosette Awards to Restaurants and Hotels.

COURSE CONTENT

1. Introduction to Hospitality Industry – Tourism-Evolution and Growth of Hotel- Definition – Core areas - Major chain of Hotel in India, International chain of Hotels.

2. Classification of Hotels-Size-Targets-Levels of Service - Standard classification – Ownership and Affiliation - Alternative Accommodation - Star Classification – AA-Rosette Award.

REFERENCES

1. Hotel Front Office Training Manual by Andrews. 2. Hotel Reception by Paul B. White and Helen Beckley. 3. Front Office Operations and Administration by Dennis L. Foster.4. Back Office Operations and Administration.5. Front Office Operations – American Hotel & Motel Association (AHMA).

Body Language by Allan Pease

6. Body Language by Allan Pease. 7. Principles of Front Office Operations by SUE BAKER. & PAN BRANDLEY8. Front Office Management by S.K. BATNAGAR9. Best Impressions in Hospitality by ANGIE MICHAEL

ACCOMMODATION OPERATIONS - I

Subject Title - Accommodation Operations-ISubject Code - HMCT – 104Periods / week - 04Periods / Sem - 60

TIME SCHEDULE

S.No

Major Topics Periods Weightag

e of marks

No. Of Short questions

No. of Essay questions

1. Organization of House keeping 10 28 4 02

2. Cleaning Agents -I 15 18 4 01

3. Cleaning Agents – II 15 28 4 02

4. Cleaning Equipments 15 28 4 02

5. General Cleaning procedures –

I

10 18 4 01

TOTAL 60 120 20 08

OBJECTIVES

1.0 Understand the importance of housekeeping department in hospitality operations and organization of house keeping department.

1.1 State the types of hotels and services offered.1.2 Mention the types of rooms available in a five star hotel.1.3 Explain the role of housekeeping in guest satisfaction and repeat business.1.4 Draw the organization chart of house keeping department.1.5 State hierarchy in small, medium, large and chain hotels.1.6 Enlist the responsibilities of house keeping department.1.7 State the personality traits of house keeping management personnel.1.8 Explain the duties and responsibilities of house keeping staff.1.9 Draw the lay out of house keeping department.

2.0 Know the importance of cleaning Agents.2.1 Explain the nature and structure of cleaning agents2.2 Discuss the types of water used for cleaning.2.3 Explain the water softening process used in Hospitality Industry.2.4 List out the types of detergents.2.5 State the selection of ideal detergent.

COURSE CONTENTS

1. The role of house keeping in hospitality operation. Types of hotels and services offered. Types of rooms – Role of House-keeping – Guest satisfaction and repeat business. Organization chart of the House-keeping Department – Hierarchy in small, medium, large and chain hotels – identifying house-keeping responsibilities – personality traits of house-keeping management personnel – duties and responsibilities of house-keeping staff, layout of the house-keeping department.

2. Cleaning agents – importance – nature and structure – water – types of water – water softeners. Detergent – selection – types.

REFERENCES

1. Hotel House keeping Training Manual by Sudhir Andrews.2. Hotel, Hostel and Hospital House keeping by Joan C. Beason and Margaret

Lennox.3. The theory of Catering by Ronald Kinton and Victor Ceserani.4. Practical Maintenance and Equipment or Hoteliers, Licenses and Caterer by

D.C.Gladwell

HYGIENE & HACCP

Subject Title - Hygiene & HACCPSubject code - HMCT-105Period / week - 04Period / Sem -60

TIME SCHEDULE

S.NO. Major Topics

Periods

Weightage of marks

No. of short questions

No. of essay question

1 Hygiene 10 28 04 02

2Food Contamination, Spoilage & Food Borne Diseases

15 28 04 02

3Sanitary procedures followed in Catering Cycle

15 28 04 02

4 Cleaning procedures and Sanitation 10 18 04 01

5 HACCP & its Principles 10 18 04 01

Total 60 120 20 08

OBJECTIVES:

1.0Know about Hygiene

1.1Define Hygiene.1.2Explain the importance of Hygiene in Hotel Industry.1.3Define Personal Hygiene.1.4Explain why personal hygiene is important for a Food Handler.1.5Discuss Kitchen Hygiene.1.6Discuss equipment hygiene.1.7Explain about Protective Clothing.1.8Explain the role of Deodorants and cosmetics for Kitchen/Hotel Staff.1.9 Discuss importance of Rest, Exercise and Recreation.

2.0Know about Food Contamination, Spoilage and Food Diseases. 2.1 Differentiate the term Food Contamination and Food Spoilage. 2.2 Enlist the types of Contaminants.

2.3Explain classification of Foods needed for storage. 2.4 Explain the conditions leading to Food Spoilage.

2.5Enlist the spoilage signs in different foods. 2.6 Define Food Borne illness. 2.7 Differentiate the terms Food Infections and Food Poisoning. 2.8 Enlist the natural toxins present in Foods. 2.9 Describe Bacterial Food Infections? 2.10 Explain the different types of Bacterial Food Infections.

FOOD PRODUCTION & CULINARY FRENCH

Subject Title - FOOD PRODUCTION & CULINARY FRENCH LABSubject code - HMCT-106Periods / week - 08Periods / Sem -120

OBJECTIVES

1. To develop and perfect skills in handling food stuffs.2. To develop skills in various mixing methods for dough’s cookies and

custards3. To know about staple foods of India

COURSE CONTENTS

1. Basic Indian Cuisine2. Identification of equipment, vegetables and basic cuts of vegetables3. Preparation of snacks

Samosa, Veg. Cutlets, Bullets, Sandwiches, tikkas, Masala wada, Assorted bhajjias, Finger chips, Chats.

Experiment -1 Identification of equipmentExperiment -2 Basic Cuts of Vegetables

MENU-1Boiled Rice SambarPotato Fry Semiya Kheer

MENU – 2Fried Rice Vegetable Khurma Onion Raita Fruit Custard with Jelly

MENU – 3Aloo Gobi Ki Thahari Tomato Chutney Doodi Ka Halwa

MENU - 4Parathas Kheema Curry

Mixed Vegetable Curry Caramel Custard

MENU – 5Mint Parathas Dahi Khurma Phirnee

MENU – 6Poories Mutton Vindaloo Cabbage Foogath Banana Chocolate Sunday

MENU- 7Khichdi Pea nut ChutneyPachi PulusuMalpuras

MENU- 8Tomato BhathDosakai & Coconut PachadiPapadKesari

SNACKSAssorted BajjiasChudwaWadaFinger chipsChatsCutletsSamosasSandwiches

BREAKFAST DISHESIdli / Wada / Assorted DosaPesarattuAssorted UpmaPoha Pongal

FRUIT CUTS /DEMO HORS D’OEUVRE1. Vegetable & Fruit carving2. Fruit juice3. Melon Cocktail4. Tomato juice Cocktails

5. Corn on the cob

BAKERY1. Melting moments2. Nankhatai3. Coconut cookies4. Coconut macaroons5. Butter buttons6. Tricolour biscuits7. Fruit biscuits8. Swiss tarts – Lemon curd tarts9. Jam tarts10.Osmania biscuits11. Vanilla buns12.Muffins

FOOD & BEVERAGE SERVICE LAB-I

Subject Title – Food & Beverage Service Lab -ISubject Code – HMCT-107Periods / Week – 04Periods / Sem – 60

EXPERIMENTS:

1. Presentation and Hygiene.2. Electrical and Live Fire equipment safety.3. Familiarization of Restaurant Equipment.4. Preparation and Maintenance of Equipments: Cleaning and Polishing of

Glassware, China ware and Silver ware.5. Serviette folding.6. Handling and Placement of glasses and Water Service.7. Non-alcoholic Beverage service procedures.8. Service procedure for Juice and Soft drinks.9. Service procedure for Tea.10.Service procedure for Coffee.

FRONT OFFICE ORGANISATION

Subject Title – Front Office Organisation LabSubject Code – HMCT-108Periods / Week – 04Periods / Sem – 60

OBJECTIVES

The objective is to train the student about the uses of all the stationery in Front Office taking Reservation, Cancellation, Processing reservation, Communication skills, Telephone conversation, Speech improvement.

COURSE CONTENTS

1. Familiarization of Equipments.2. Brochure and Tariff – Construction of Cards.3. Grooming

a. Hair styleb. Make-upc. Accessoriesd. Footweare. Posture and Poise

4. Welcoming the Guests.5. Telephone conversation.

ACCOMMODATION OPERATIONS LAB-I

Subject Title - Accommodation Operations Lab-ISubject Code - HMCT -109Periods / Week - 04Periods / Sem - 60

OBJECTIVE

The student will identify and use the equipment cleaning agents, Acids etc in providing Hygienic clean Accommodation for the Guests.

1. Layout and Organisation Chart of Housekeeping Department.2. Cleaning Agents - Identification, Selection and Storage.3. Identification of various Detergents and Disinfectants.4. Identification of various Organic Solvents.5. Types of Cleaning Equipments.6. Familiarization of Manual Cleaning Equipment.7. Familiarization of Mechanical Cleaning Agents.8. Steps in Bed Making Process.

COMPUTER APPLICATION LAB-I

Subject Title : Computer Application Laboratory Practice -ISubject Code : HMCT-110Periods/Week : 04Periods/Sem : 60

List of Experiments:

Rationale: The knowledge of Computer usage has become a must for everyone, due to widespread computer usage and related applications in all fields. This laboratory is designed to give the students hands on practice of Windows Operating System, MS Office and Internet to enable the students to use these skills in future courses.

1.0Know the basic features of a Computer.1.1 Exercise on creation of a Folders & Organizing Files in different folders.1.2 Exercise on use of Recycle Bin.1.3 Exercise on Installing and Uninstalling of Software using Control Panel.1.4 Exercise on Installing and Uninstalling of Hardware using Control Panel.1.5 Describe Installing a Printer using Control Panel.1.6 Exercise on searching Files and Folders.1.7 Explain the process of changing the system date and time.1.8 Change Resolution, Color, Appearance, Screen server options of Display.

2.0MS Word2.1 Open MS-Word and identify the components on the screen.2.2 Create a document using MS-Word and save it.2.3 Create a table using MS-Word and Save it.2.4 Apply Formulas in table and sort the table.2.5 Convert Text into Table and Table into Text.2.6 Insertion of new Rows and Columns in the existing table and changing background

color in table.2.7 Merging and Splitting of cells in table.2.8 Formatting of Font.2.9 Exercise with Headers and Footers, Paragraph Toolbar.2.10 Insert objects into the document like Pictures, Shapes, Charts, Word art.2.11 Create Mailing letters using Mail Merge tool of MS-Word.2.12 Printing a document, Page Setting, different views of a document.2.13 Import and Export Files to and from Word.

S.No Major Topics

I Advance Window FeaturesII MS WordIII MS PowerPoint

3.0MS PowerPoint3.1 To familiarize with Ribbon Layout features of Power point. 3.2 Create a simple Power point presentation for a small topic and save it in ppt or

pptx format. 3.3 Inserting a new slide in the existing Power point file.3.4 Inserting a Chart or Image in a Power point slide.3.5 Exercise with Animation and Sound features in Power point.3.6 Exercise with Rehearse Timings features in Power point.3.7 Exercise in Printing the Power point file in a) Slide b) Handouts.3.8 Change the Background of a slide.