B.SC Catering & Hotel Administration

ALAGAPPA UNIVERSITY
(Accredited with A+ Grade by NAAC (CGPA : 3.64) in the Third Cycle ,

Graded as Category-I University and granted autonomy by MHRD-UGC)
DIRECTORATE OF COLLABORATIVE PROGRAMMES
B.Sc Catering and Hotel Administration

Regulations and Syllabus
[For those who join the Course in July 2018 and after]
B.Sc., CATERING AND HOTEL ADMINISTRATION

GENERAL INSTRUCTIONS AND REGULATIONS
B.Sc Catering and Hotel Administration conducted by Alagappa University, Karaikudi, Tamil
Nadu through its Collaborative Institution ______________________________________ at
____________________.
Applicable to all the candidates admitted from the academic year 2018 onwards.
1. Eligibility:
A pass in Higher Secondary Examination (HSC) /Dip. in Hotel Mgt. or Equivalent, or an
examination accepted as equivalent thereto by the Syndicate for admission to B.Sc Catering
and Hotel Administration.
2. For the Degree:

The candidates shall have subsequently undergone the prescribed programme of study in a
institute for not less than three academic years, passed the examinations prescribed and
fulfill such conditions as have been prescribed therefore.
3. Admission:
Admission is based on the marks in the qualifying examination.
Lateral Entry:
 A pass in SSLC + 3yrs Diploma in related subject of B.Sc will be admitted directly in
2nd year of B.Sc programme.
 A pass in SSLC + HSC + 2 yrs Diploma in related subject of B.Sc will be admitted
directly in 2nd year of B.Sc Programme.
 A pass in SSLC + HSC + 3yrs Diploma in related subject of B.Sc will be admitted
directly admitted in 3rd year of B.Sc programme.
4. Duration of the course:

The course shall extend over a period of Three years under Semester pattern.
5. Standard of Passing and Award of Division:

a. Students shall have a minimum of 40% of total marks of the University examinations
in each subject. The overall passing minimum is 40% both in aggregate of
Continuous Internal Assessment and external in each subject.
b. The minimum marks for passing in each theory / Lab course shall be 40% of the
marks prescribed for the paper / lab.
c. A candidate who secures 40% or more marks but less than 50% of the aggregate
marks prescribed for three years taken together, shall be awarded THIRD CLASS.
d. A candidate who secures 50% or more marks but less than 60% of the aggregate
marks prescribed for three years taken together, shall be awarded SECOND CLASS.
e. A candidate who secures 60% or more of the aggregate marks prescribed for three
years taken together, shall be awarded FIRST CLASS.
f. Only Part-III subjects were considered for the ranking.
g. The Practical / Project shall be assessed by the two examiners, by an internal
examiner and an external examiner.
6. Continuous internal Assessment:

a. Continuous Internal Assessment for each paper shall be by means of Written Tests,
Assignments, Class tests and Seminars
b. 25 marks allotted for the Continuous Internal assessment is distributed for
Written Test, Assignment, Class test and Seminars.
c. One Internal Tests of 2 hours duration may be conducted during the semester for
each course / subject and the best marks may be considered and one Model
Examination will be conducted at the end of the semester prior to University
examination. Students may be asked to submit at least five assignments in each
subject. They should also participate in Seminars conducted for each subject and
marks allocated accordingly.
d. Conduct of the continuous internal assessment shall be the responsibility of the
concerned faculty.
e. The continuous internal assessment marks are to be submitted to the University at
the end of every year.
f. The valued answer papers/assignments should be given to the students after the
valuation is over and they should be asked to check up and satisfy themselves about
the marks they have scored.
g. All mark lists and other records connected with the continuous internal
assessments should be in the safe custody of the institution for at least one year
after the assessment.
7. Attendance:
Students must have earned 75% of attendance in each course for appearing for the
examination.
Students who have earned 74% to 70% of attendance to be applied for condonation in
the prescribed form with the prescribed fee.
Students who have earned 69% to 60% of attendance to be applied for condonation in
the prescribed form with the prescribed fee along with the medical certificate.
Students who have below 60% of attendance are not eligible to appear for the
examination. They shall re-do the semester(s) after completion of the programme.
8. Examination:
Candidate must complete course duration to appear for the university examination.
Examination will be conducted with concurrence of Controller of Examinations as per
the Alagappa University regulations. University may send the representatives as
the observer during examinations. University Examination will be held at the end of
the each semester for duration of 3 hours for each subject. Certificate will be issued as
per the AU regulations. Hall ticket will be issued to the 1st year candidates and
upon submission of the list of enrolled students along with the prescribed
course fee subsequent 2nd and 3rd year hall tickets will be issued.
9. Question Paper pattern:

Maximum: 75 Marks Duration: 3Hours
Part A - Short answer questions with no choice : 10 x 02=20
Part B – Brief answer with either or type : 05 x 05=25
Part C- Essay – type questions of either or type : 03 x 10=30
10. Miscellaneous

a. Each student posses the prescribed text books for the subject and the workshop
tools as required for theory and practical classes.
b. Each student is issued with an identity card by the University to identify his / her
admission to the course
c. Students are provided library and internet facilities for development of their
studies.
d. Students are to maintain the record of practicals conducted in the respective
laboratory in a separate Practical Record Book and the same will have to be
presented for review by the University examiner.
e. Students who successful complete the course within the stipulated period will be
awarded the degree by the University.
f. The Internship / Project (any other viva-voce) where external examiner is assigned
from the university, there may be changes in the exam dates as per the availability
of the External Examiner.
11. Fee structure

Course fee shall be as prescribed by the University and 50% of the course fee should be
disbursed to University. Special fees and other fees shall be as prescribed by the
Institution and the fees structure must intimated to the University. Course fees should
be only by Demand draft / NEFT and AU has right to revise the fees accordingly.
12. Other Regulations:

Besides the above, the common regulation of the University shall also be applicable to
this programme.
13. Industrial Exposure:

The course being professional the students are required to undergo industrial exposure
in the 6th Semester of the programme.
 6th Semester training is to introduce the students to the operational aspects of a
star hotel ( 3 star and above) and he/she is preferably exposed to the four core
departments of the hotel. The duration of the training is for 100 days in the 6 th
Semester.

Semester Sub Subject Credits hour Int., Ext., Total

Cod s Max Max
e
11 Part-I Language Practical (Tamil / Hindi 3 2 25 75 100
/ French) - I
12 Part II - Language Practical - English-I – 4 2 25 75 100
I Prose and Communication Skills
13 Basic Food Production and Pattisserie 5 5 25 75 100
14 Basic Food and Beverage Service 5 5 25 75 100
15 Basic Food Production and Pattisserie 5 8 25 75 100
Practical
16 Basic Food and Beverage Service Practical 5 8 25 75 100
21 Part-I Language Practical (Tamil / Hindi 3 2 25 75 100
/ French) - II
22 Part II -Language Practical - English-II – 3 2 25 75 100
Prose, Extensive Reading and
II Communications Skills
23 Basic Front Office Operations 5 4 25 75 100
24 Basic Accommodation Operation 5 4 25 75 100
25 Basic Front Office Operations Practical 5 8 25 75 100
26 Basic Accommodation Operation Practical 5 8 25 75 100
27 Environmental Studies 2 2 25 75 100
31 Part I -Language Practical – English - III - 3 2 25 75 100
Communicative Skills
32 Advanced Food Production 5 5 25 75 100
III 33 Advanced Food and Beverage Service 5 5 25 75 100
34 Quantity Food Production Practical 5 8 25 75 100
35 Advanced Food and Beverage Service 5 8 25 75 100
Practical
36 Nutrition and Food Science 3 2 25 75 100
41 Part I - Language Practical - English – IV – 3 2 25 75 100
Employability Skills
IV 42 Advanced Accommodation Operation 5 8 25 75 100
43 Advanced Front Office Operations 5 8 25 75 100
44 Application of Computers 5 4 25 75 100
45 Hotel Engineering 5 4 25 75 100
46 Value Education 3 4 25 75 100
51 Principles of Management 3 2 25 75 100
52 Food and Beverage Management 5 6 25 75 100
53 Accommodation Management 5 6 25 75 100
54 Advanced Food Production Practical 5 8 25 75 100
V 55 Electives 5 4 25 75 100
1. Food Production and Patisserie
2. Food and Beverage Service
3. Housekeeping
4. Front Office
56 Project Work 5 4 25 75 100
VI 61 Internship (Industrial Practicum) 5 30 25 75 100
Total 140 180 3200

11 T- LANGUAGE PRACTICAL -TAMIL – I
முதலாமாண்டு- முதற் பருவம்
தாள் 1 - தமிழ் ச் சசம் சமாழியும் தமிழர்களின் பன்முகத்திறனும்
அலகு 1
ம ொழி விளக்க ் - ம ொழிக்குடு ் பங் கள் - உலகச் மச ் ம ொழிகள் , இந்தியச்

மச ் ம ொழிகள் அறிமுக ் - மச ் ம ொழித் தகுதிகள் - வரையரைகள் - தமிழின்
மதொன் ர - தமிழின் சிைப் புகள் - தமிழ் ச ் மச ் ம ொழி நூல் களு ் தனித்தன் ர யு ் -
மச ் ம ொழி முயை் சியு ் வளை்ச்சியு ்
அலகு 2- இலக்கியங் களில் ஆரைகள்

ஆரை குறிக்கு ் மபயை்கள் - ஒை் ரை ஆரை - இைை்ரை ஆரை - ஆரை வரககள்
(வண்ண ஆரை, தரழ ஆரை), மபண்கள் , ஆண்களுக்குைிய உரைகள் - நூலொரையு ்
பை்ைொரையு ் - கொலத்துக்கு ஏை் ை உரை - ஆரை மவளுத்தல் - ஆரையில் வவரலப் பொடு -
வபொை்ரவ - வ லொரை அணியு ் வழக்க ் (சை்ரை) வபொன் ை பண்பொை்டுச்மசய் திகள்
அலகு 3- இலக்கியங் களில் அணிகலன் கள்

அணிவரககள் , கிண்கிணி- கழல் - வரளயல் - ஆண்கள் அணிவது - மபண்கள்
அணிவது - குழந் ரதகள் அணிவது – நவ ணிகள் வபொன் ை அணிகலன் கள் பை் றிய
பதிவுகள்
அலகு 4 - இலக்கியங் களில் கரலகள்

இரசக்கரல - ஓவியக்கரல - நைனக்கரல - சிை் பக்கரல – கை்ைைக்கரல
வபொன் ைரவ
அலகு 5- இலக்கியங் களில் பல் துரைச் சிந்தரனகள்

அறிவியல் - வொனியல் - மபொருளொதொை ் - வொணிப ் - ருத்துவ ் - வ லொண்ர -
வசொதிை ் - கல் வி – விருந்வதொ ் பல் வபொன் று இலக்கியங் களில் கொணலொகு ் பல் துரைப்
பதிவுகள்
பார்வவ நூல் கள் (பொை்ரவ நூல் களில் வினொக்கள் அர தல் கூைொது)
1. சங் கத் தமிழை் வொழ் வியல் , மு.சண்முக ் பிள் ரள, உலகத் தமிழொைொய் சி நிறுவன ் ,
மசன் ரன- 2004
2. தமிழை் பண்பொடு, முரனவை் மு.சந்தொன ் , அருளொனந் தை் கல் லூைி, துரை - 1998
3. கொலந்வதொறு ் தமிழை் கரலகள் - முரனவை் பொக்கியவ ைி
4. தமிழை் வளை்த்த அழகு கரலகள் - யிரல சீனி வவங் கைசொமி

11F - FRENCH
Paper I
Prescribed Text : ALORS I

Units 1-5 :1–5
Authors : Marcella Di Giura

Jean – Claude Beacco
Available at : Goyal Publishers Pvt Ltd

86, University Block
Jawahar Nagar (Kamla Nagar)
New Delhi – 110007
Tel. 011 – 23852986 / 9650597000
Question Paper Pattern : Semester I

(All questions to be set only from the prescribed Text)
Maximum Marks : 75 Times: 3 Hrs
Section A (10)
1. CHOISISSEZ LA MEILLEURE REPONSE (10 X 1 = 10)
Section B (20)
2. TRADUISEZ LES TEXTES SUIVANTS EN ANGLAIS : (4/5) (4 X 5 = 20)
Page nos. : 26 ex 6, 44 ex- 3, 56 ex- 4, 74 ex- 4,80
Section C (45)
3. COMPREHENSION (8X1=8)
4. EXERCICES DE GRAMMAIRE (5 X5 = 25) (EITHER / OR)
5. FAITES DES PHRASES (6/8) (6 X1 = 6)
6. TRADUISEEZ LES EXPRESSION EN ANGLAIS (6/8)(6 X 1=6)

11 H - HINDI
STORY, NOVEL, GRAMMAR AND TRANSLATION – I
1. Story : Khahani Manjari

Published by DBHP Sabha
Chennai – 17
Prescribed Portions : (a) Bada Ghar ki Beddi

(b) Prayachith
(c) Ushne Kahaa Thaa
(d) Paanch Minat
2. Novel : Nirmala (Brief) by Premchand

3. Grammar Vyakaran Pradeep
By Ram Dev
Published by Saraswathi Press
63, Tagore Nagar,
Allahabad-2.
Prescribed Portions : Noun, Pronoun, Adjective,

Number, Gender
4. Translation : Anuvad Abyas PART III

DBHP Sabha, Chennai – 17.
Prescribed Portions : Lesson 1 – 10 (Hindi to English)
UNITISED SYLLABUS I SEMESTER

Unit I a) Bada Ghar Ki Bati
b) Prayachith
c) Nirmala
d) Noun
Unit II a) Ushne Kahaa Thaa
b) Paanch minat
c) Nirmala
d) Gender
Unit III a) Number
b) Nirmala
c) Translation (1 – 4)
Unit IV a) Adjective
b) Nirmala
c) Translation (5-7)
Unit V a) Pronoun
b) Nirmala
c) Translation (8-10)

12 - LANGUAGE PRACTICAL ENGLISH - II
Part II - ENGLISH
Paper I
PROSE AND COMMUNICATION SKILLS

Unit – I
Essential of Education - Sir Richard Livingstone
On the Power of Youth - Indira Gandhi
Unit – II
On Habits - A.G.Gardiner
Crime and Punishment - R.K.Narayan
Unit – III
Survival - Margret Atwood
The Vision of Patriotism - Sarojini Naidu
Unit - IV
Tenses – Nouns – Verbs – Adjectives – Adverbs - Types of Sentences – Recognition and
Usage.
Unit - V
Sentence Patterns - Using Articles: Definite and Indefinite - Using Prepositions - Modals
and their Usage
Prescribed Texts:
1. Effective Communication to English Prose: An Anthology of Prose. Eds.S.Yusuf and
P.C.James Daniel. Bangalore: Harrow Publications.
2. Active English Grammar and Composition. Ed. Board of Editors, Macmillan.
13 BASIC FOOD PRODUCTION AND PATISSERIE

UNIT - I PROFESSIONAL STANDARDS, ETHICS FOR FOOD HANDLERS AND
COMMODITIES
Objectives:
By the end of this unit the students will be able to practice personal hygiene, explain the
importance of kitchen sanitation, elaborate the HACCP standards and understand the values of
ethics in kitchen
 Personal hygiene
 General kitchen hygiene and sanitation
 HACCP (Hazard Analysis and Critical Control Points)
 Ethics in the kitchen
 Classification of Ingredients
 Characteristics of Ingredients
 Uses of Ingredients
 Food and its relation to health
 Definition of Basal Metabolism
 Major nutrients – functions, sources and deficiency of Carbohydrates, Proteins, Fat,
Vitamins, Minerals, Water and Fibre
UNIT – II COOKING FUELS, KITCHEN EQUIPMENT AND PROCESSING OF
COMMODITIES
Objectives

By the end of this unit the students will be able to identify different cooking fuels, identify
various kitchen equipments and explain the processing of commodities
 Types of cooking fuels
 Uses of cooking fuels
 Safety precautions
 Classification of Kitchen Equipment
 Uses of Kitchen Equipment
 Care and maintenance
 Cleaning and pre-preparation of food commodities
 Quality points & cuts of fruit ,vegetables, fish, lamb, beef, pork, poultry and game
UNIT - III METHODS OF COOKING AND ART OF COOKERY
Objectives
By the end of this unit the students will be able to understand the different methods of cooking
and appreciate the art of cookery
 Classification, principles, equipment required, commodities that can be used,
 Menu examples for - Boiling, Steaming, Poaching, Blanching Sautéing, Grilling,
Roasting, Baking Braising, Broiling, Microwaving, Frying. Stewing and En Papillote.
 Styles of Cookery-Oriental/Asian/European/Continental/Pan American
 History and Development of Modern Cuisine-Classical and Contemporary
UNIT – IV STOCKS, SAUCES AND SOUPS, FOOD PRESERVATION AND CHEESE
Objectives

By the end of this unit the students will be able to explain the basic features and types of stocks,
sauces, soups, cheeses. Also they will understand the need for food preservation.
 Types of Stocks, Mirepoix, Bouquet Garni, & its Uses
 Basic mother sauces, derivatives, Thickening agents used in sauces rectification of
faulty sauces, miscellaneous sauces & Gravies, Jus roti and Jus lie
 Soups– Classification, principles, garnishing and accompaniments
 Popular international soups
 Methods of Food Preservation
 Physical and chemical agents in food preservation
 Preservation of perishable foods
 Manufacturing process of Cheese
 Types of cheese according to texture
 Uses of cheese in cookery
 Famous cheese of the world
UNIT – V BAKERY AND CONFECTIONERY
Objectives
By the end of this unit the students will be able to elaborate on the aspects of baking, breads and
list out the bakery terms
 Role of ingredients in baking

 Types of Dough-Bread
 Types of batters-pancakes
 Types of Breads-Names and description of Breakfast, Lunch, Snack and
International breads
 Glossary of Bakery Terms

REFERENCE BOOKS:
1. Modern Cookery – Thangam E. Philip

2. Practical Cookery – Kinton & Ceserani
3. Cookery Year Book – Readers Digest
4. Theory of Catering – Mrs. K Arora
5. A Taste of India – Madhur Jeffrey
6. Eat Better Live Better – Readers Digest
7. World wide Cook Book – Marshall Cavendish The World Encyclopedia of Food – I –
Partick Loyal J.M.
14 BASIC FOOD AND BEVERAGE SERVICE
UNIT – I Food & Beverage Service Industry
Objectives

By the end of this unit the students will be able to define the food and beverage service industry,
chalk out the organization structure, and elaborate on the tasks performed by various personnel
 Introduction to Food and Beverage Service
 Types of catering operations– commercial, welfare, transport, others
 Attributes of Food& Beverage Service Personnel
 Food & Beverage Service organization
 Organization of the F & B Department
 Job Specifications for the F & B Department
 Job Descriptions (Directeur de Restaurant (Restaurant Manager), Maitred’hotel (Sr.
Captain), Chef de Rang (Station waiter), Busboy, Hostess, Sommelier (Wine waiter),
RSOT, Chef d’etage (Floor Waiter)
UNIT – II - Food & Beverage Service outlets and Equipments
Objectives
By the end of this unit the students will be able to list out the outlets available in a hotel and
enumerate the equipments used in Food and Beverage service
 Restaurant, Coffee Shop, Room Service, Bar, Banquets
 Furniture
 Linen
 Crockery
 Silverware
 Glassware
 Disposables
 Special Equipment (Trolleys, Electrical equipment etc)

UNIT – III Types of service and Menu Planning
Objectives
By the end of this unit the students will be able to explain the types of food service and plan a
menu
 Table Service- French, Russian, English, American, Silver
 Assisted service-carvery, Buffet
 Self-service, cafeteria
 Specialized service-gueridon, automated, tray, trolley etc.
 Introduction to Menu Planning
 Types of menus
 Rules to be observed while planning menus
 Classical French Menu - 13 courses
 Menu Terms
 Food and its accompaniments with cover
 Basics of Menu Design
 Types – Continental, English, Buffet, Indian and Cover set up and service
UNIT – IV Non Alcoholic Beverages and In-Room Dining
Objectives
By the end of this unit the students will be able to classify non alcoholic beverages and elaborate
on in-room dining procedures
 Classification
 Hot Beverages – Tea, Coffee, Cocoa - production, types, brand names and service

 Cold Beverages – waters, juices, milk based, syrups, squashes, aerated – types,
brands and service
 Layout and design
 Cycle of service
 Forms and formats- RSOT control sheet, Waiter’s card, Breakfast Door Knob,
Amenity Voucher
UNIT – V Function catering and Buffet
Objectives
By the end of this unit the students will be able to explain the concept of function catering and
prepare a buffet set up
 Types of functions
 Banquet menu
 Table and seating plans
 Booking procedure with forms and formats- BFC, Booking Diary, Function of the Day
 Banquet seating calculation
 Introduction to Buffet
 Types of Buffet services– Finger, Fork, sit down
 Types of Buffet – Themes
 Equipment
Reference Book:
1. Basic Food and Beverage Service (BHA – 102), written by D. RAJESON
PRAKASAM,Published by School of Management studies, Tamilnadu Open University,
Chennai.
2. Food and Beverage Training Manual –by Sudhir Andrews
3. The Waiter – by Fuller and Cume
4. Food and Beverage Service – by D.R. Lillicrap

5. Modern Restaurant/Service –by John Fuller.
15 BASIC FOOD PRODUCTION AND PATTISSERIE PRACTICAL

i) Equipments - Identification, Description, Uses & handling
ii) Hygiene - Kitchen etiquettes, Practices & knife handling
iii) Safety and security in kitchen
1 i) Vegetables -
classification
ii) Cuts - julienne,
jardinière,

macedoines,
brunoise, payssane,
mignonnete, dices,
cubes, shred,
mirepoix
iii) Preparation of
salad dressings
2 Identification and
Selection of
Ingredients -
Qualitative and
quantitative
measures.
3 i) Basic Cooking
methods and pre-
preparations
ii) Blanching of
Tomatoes and
Capsicum
iii) Preparation of
concasse
iv) Boiling
(potatoes, Beans,
Cauliflower, etc)
v) Frying - (deep
frying, shallow
frying, sautéing)
Aubergines,
Potatoes, etc.
vi) Braising -
Onions, Leeks,
Cabbage

vii) Starch cooking
(Rice, Pasta,
Potatoes)
4 i) Stocks - Types of
stocks (White and
Brown stock)
ii) Fish stock
iii) Emergency
stock
iv) Fungi stock
5 Sauces - Basic
mother sauces
 Béchamel
 Espagnole
 Veloute
 Hollandai
 Mayonnais
 Tomato
6 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)
7 Demonstration &
Preparation of
simple menu
8 Simple Salads &
Soups:
Cole slaw,
Potato salad,
Beet root salad,
Green salad,
Fruit salad,
9 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 Demonstrations & simple applications
2 • Identification, Selection and processing of Meat, Fish and poultry.
• Slaughtering and dressing
Demonstrations at the site in local Area/Slaughtering house/Market
3 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
Indian cookery-
Rice dishes, Breads, Main course, Basic Vegetables,
Paneer Preparations Demonstration by instructor and applications by students
BAKERY PRACTICAL
1. Equipments
Identification
Uses and handling
Ingredients – Qualitative
and quantitative measures
2 BREAD MAKING
Demonstration &
Preparation of
Simple and
enriched bread
recipes

Bread Loaf (White
and Brown)
Bread Rolls
(Various shapes)
French Bread
Brioche
3 SIMPLE CAKES
Demonstration &
Preparation of Simple and
enriched Cakes, recipes
Sponge, Genoise, Fatless,
Swiss roll
Fruit Cake
Rich Cakes
Dundee
Madeira
4 SIMPLE
COOKIES
Demonstration and
Preparation of
simple cookies
like
Nan Khatai
Golden Goodies
Melting
moments
Swiss tart
Tri colour
biscuits
Chocolate chip

Cookies
Chocolate Cream
Fingers
Bachelor
Buttons.
5 HOT / COLD DESSERTS

Caramel Custard,
Bread and Butter Pudding
Queen of Pudding
Soufflé – Lemon / Pineapple
Mousse (Chocolate Coffee)
Bavaroise
Diplomat Pudding
Apricot Pudding
Steamed Pudding - Albert Pudding,
Cabinet Pudding.
1 PASTRY:
Demonstration and Preparation of dishes using
varieties of Pastry
• Short Crust – Jam tarts, Turnovers
• Laminated – Palmiers, Khara Biscuits, Danish Pastry, Cream Horns
• Choux Paste – Eclairs, Profiteroles
2 COLD SWEET
• Honeycomb mould
• Butterscotch sponge
• Coffee mousse
• Lemon sponge
• Trifle
• Blancmange
• Chocolate mousse

• Lemon soufflé
3 HOT SWEET
• Bread & butter pudding
• Caramel custard
• Albert pudding
• Christmas pudding
4 INDIAN SWEETS
Simple ones such as chicoti, gajjar halwa, kheer
16 BASIC FOOD AND BEVERAGE SERVICE PRACTICAL

S.No Practicals
01 Food Service areas – Induction &
Profile of the areas
02 Ancillary F&B Service areas –
Induction & Profile of the areas
03 Familiarization of F&B Service
equipment
04 Care & Maintenance of F&B
Service equipment
05 Cleaning / polishing of EPNS items
by:
- Plate Powder method
- Polivit method
- Silver Dip method
- Burnishing Machine
06 Basic Technical Skills

Task-01: Holding Service Spoon &
Fork
Task-02: Carrying a Tray / Salver
Task-03: Laying a Table Cloth
Task-04: Changing a Table Cloth

during service
Task-05: Placing meal plates &
Clearing soiled plates
Task-06: Stocking Sideboard
Task-07: Service of Water
Task-08: Using Service Plate &
Crumbing Down
Task-09: Napkin Folds
Task-10: Changing dirty ashtray
Task-11: Cleaning & polishing
glassware
07 Tea – Preparation & Service
08 Coffee - Preparation & Service
09 Juices & Soft Drinks - Preparation
& Service
Mocktails
Juices, Soft drinks, Mineral
water, Tonic water
10 Cocoa & Malted Beverages – Preparation & Service
TABLE LAY-UP & SERVICE
Task-01: A La Carte Cover
Task-02: Table d’ Hote Cover
Task-03: English Breakfast Cover
Task-04: American Breakfast Cover
Task-05: Continental Breakfast Cover
Task-06: Indian Breakfast Cover
Task-07: Afternoon Tea Cover
Task-08: High Tea Cover
TRAY/TROLLEY SET-UP & SERVICE
Task-01: Room Service Tray Setup

Task-02: Room Service Trolley Setup
PREPARATION FOR SERVICE (RESTAURANT)
A. Organizing Mise-en-scene
B. Organizing Mise-en-Place
C. Opening, Operating & Closing duties
PROCEDURE FOR SERVICE OF A MEAL
Task-01: Taking Guest Reservations
Task-02: Receiving & Seating of Guests
Task-03: Order taking & Recording
Task-04: Order processing (passing orders to the kitchen)
Task-05: Sequence of service
Task-06: Presentation & Encashing the Bill
Task-07: Presenting & collecting Guest comment cards
Task-08: Seeing off the Guests
Social Skills
Task-01: Handling Guest Complaints
Task-02: Telephone manners

Task-03: Dining & Service etiquettes
Special Food Service - (Cover, Accompaniments & Service)
Task-01: Classical Hors d’ oeuvre
• Oysters
• Caviar
• Smoked Salmon
• Pate de Foie Gras
• Snails
• Melon
• Grapefruit
• Asparagus
Task-02: Cheese
Task-03: Dessert (Fresh Fruit & Nuts)
Service of Tobacco
• Cigarettes & Cigars
Restaurant French: To be taught by a professional French language teacher.
• Restaurant Vocabulary (English & French)
• French Classical Menu Planning
• French for Receiving, Greeting & Seating Guests
• French related to taking order & description of dishes

21 T- LANGUAGE PRACTICAL TAMIL – II
I YEAR – II SEMESTER
முதலாமாண்டு - இரண்டாம் பருவம்
தாள் 2- இலக்கணமும் பவடப் பிலக்கியமும்
அலகு 1 - அடிப் பரை இலக்கண ்

எழுத்துக்கள் - முதமலழுத்துக்கள் - சொை்மபழுத்துக்கள் - ம ொழி முதமலழுத்து - ம ொழி
இறுதிமயழுத்து - வல் லின ் மிகுமிை ் - வல் லின ் மிகொ இை ் - ம ய் ் யக்க ் -
உை ் படு ம ய் .
அலகு 2 – கவிரத இலக்கண ் - வதொை் ைமு ் வளை்ச்சியு ்

பொைதி - கொணி நில ் வவண்டு ்
பொைதிதொசன் - புத்தகசொரல
கண்ணதொசன் - தொயு ் வசயு ்
மு.வ த்தொ - ரவகரை வரு ்
ஈவைொடு தமிழன் பன் - ஒரு கூரை மசன் ைியூ
ரவைமுத்து -விரதச் வசொள ்
மீைொ - சொகொதவொன ்
அலகு 3 - சிறுகரத இலக்கண ் - வதொை் ைமு ் வளை்ச்சியு ்

அகிலன் - தொய் ப் பசு
புதுர ப் பித்தன் - சொபவிவ ொசன ்
அவசொகமித்ைன் - பள் ளியில் ஒரு நொய் க்குை்டி
குபொ.ைொ - அை்ச்சரன ரூபொய்
அய் க்கண் - தந் ரத கனுக்கு ஆை் று ் நன் றி
முரனவை் அ.விநொயகமூை்த்தி- பைிசு
அலகு 4 - இரணயத்தில் தமிழு ் பரைப் பிலக்கியமு ்

இரணய ் அறிமுக ் - இரணயமு ் தமிழு ் - மின் னஞ் சலு ் மின் நூலகமு ் -
இரணய இதழ் கள் – பரைப் பிலக்கிய வளை்ச்சி - வரலப் பூ- தமிழ் வளை்ச்சித் துரை -
இரணய வவரலவொய் ப் பு ர யங் கள் - வவரலவொய் ப் பு தகவல் கள்

அலகு 5 - பரைப் பொை் ைல்
கவிரத பரைத்தல் - சிறுகரத பரைத்தல்
பார்வவ நூல் கள் (பொை்ரவ நூல் களில் வினொக்கள் அர தல் கூைொது)

1.தமிழ் இலக்கிய வைலொறு - முரனவை் பொக்கியவ ைி
2. இன் ைை்மநை், வக.சுந் தை்ைொஜன் , கண்ணதொசன் பதிப் பக ் ,மசன் ரன - 17
3.கணினியு ் இரணயமு ் , மு.பழனியப் பன்,மீனொை்சி நூலக மவளியீடு, புதுக்வகொை்ரை - 3

21 F – FRENCH - II
Paper II
Prescribed Text : ALORS I

Units 1-5 : 6 – 10
Authors : Marcella Di Giura

Jean – Claude Beacco
Available at : Goyal Publishers Pvt Ltd

86, University Block
Jawahar Nagar (Kamla Nagar)
New Delhi – 110007
Tel. 011 – 23852986 / 9650597000
Question Paper Pattern : Semester II

(All questions to be set only from the prescribed Text)
Maximum Marks : 75 Times: 3 Hrs
Section A -(10)
1. CHOISISSEZ LA MEILLEURE REPONSE (10 X 1 = 10)
Section B- (20)
2. TRADUISEZ LES TEXTES SUIVANTS EN ANGLAIS : (4/5) (4 X 5 = 20)
Page nos. : 86 ex- 4, 104 ex- 3, 116 ex- 3a,b, 134 ex- 4,146 ex-2, 162,163,164,165,166,167)
Section C- (45)
3. COMPREHENSION (8X1=8)
4. EXERCICES DE GRAMMAIRE (5 X5 = 25) (EITHER / OR)
5. FAITES DES PHRASES (6/8) (6 X1 = 6)
6. TRADUISEEZ LES EXPRESSION EN ANGLAIS (6/8)(6 X 1=6)

21 H - HINDI
Paper II
PROSE, GRAMMAR AND TRANSLATION – II
1. Prose : Noothan Gadya Sangrah

By Sumithra Prakasan
Sumithravas, 16/4, Hastings Road,
Allahabad – 1
Prescribed Portions : 1 to 6 lessons
2. Grammar : Vyakaran Pradeep

by Ram Dev
Published by Saraswathi Press
63, Tagore Nagar
Allahabad – 2
Prescribed Portions : Verb, Adverb, Case, Tense, ‘Ney’ Rule
3. Translation : Anuvad Abyas PART – III

by DBHP Sabha, Chennai – 17.
Prescribed Portions : Lesson 1 – 10 (English to Hindi)
UNITISED SYLLABUS – II SEMESTER

Unit I a) Bharathiya Sanskrithi
b) Jeevan Mai Ghrna Ka Isthana
c) Verb
d) Translation (1 – 3)
Unit II a) Rajiya
b) Makrel
c) Case
Unit III a) Bahatha Pani Nirmal
b) Adverb
c) Translation (4 – 6)
d) ‘Ney’ Rule
Unit IV a) Rastrapitha Mahatma Gandhi
b) Bahtha Pani Nirmal
c) Tense
d) Translation (7 – 10)
Unit V a) Jeevan Mai Ghrna Ka Isthan
b) Makred
c) Tense

22- LANGUAGE PRACTICAL – ENGLISH - II
PART –II ENGLISH
Paper II
PROSE, EXTENSIVE READING AND COMMUNICATION SKILLS
Unit - I
My Vision for India - A.P.AbdulKalam
The Duty of Society to the Artist - E.M.Forster
The Scientific Point of View - J.B.S.Haldone
Unit – II
A Glory has Departed - Jawaharlal Nehru
Arguing - Robert Lynd
Discipline is a Great Teacher - John Holt
Unit – III
After Twenty Years - O’Henry
The Conjurer’s Revenge - Stephen Leacock
An Astrologer’s Day - R.K.Narayan
The Four Brothers - Walter de la Mare
Unit – IV
Clause: Adverbial and Adjective Clause – Main and SubordinateClause – Conjunction:
Subordinate and Co-ordinate Conjunctions – Pronoun: its Kinds.
Unit – V
Transformation of Direct to Indirect Speech and Indirect to Direct Speech – Degrees of
Comparison.
Prescribed Texts:
1. Effective Communication to English Prose: An Anthology of Prose. Eds.S.Yusuf and
P.C.James Daniel. Bangalore: Harrow Publications.
3. Twelve Tales – T.G.Seshadiri, Anuradha Publications.
23 BASIC FRONT OFFICE OPERATIONS

Unit 1 INTRODUCTION TO TOURISM SECTOR
Objectives:
The student will understand the meaning, different aspects of tourism industry and its advantages
& disadvantages.
 Tourism – Definition
 Types of Tourism
 Various benefits of tourism
 Different components of Tourism
 Tourists places in India
Unit – II HOTEL INDUSTRY – GROWTH AND PROGRESS
Objectives:
After completion of this unit, the students will have in-depth knowledge of the lodging industry,
with respect to its historical background, its growth in India, classification of hotels, the
organization structure of different types of hotels.
 Historical Background of the Hospitality industry

 Development and growth of hotel industry in India.
 Classification of Hotels based on location, length of stay, star rating and size of the hotel
 Alternative accommodations
 Types of operation – owner operated, partnership, Company owned, Referral hotels,
Franchise, management contracts, chain hotels.
 Organizational structure of medium 50 – 200rooms and large hotels (more than 200
rooms)
Unit – III FACETS OF FRONT OFFICE DEPARTMENT

Objectives:
The student will get an introduction to the hierarchy of Front Office department, their
responsibilities, types of rooms, tariff and different plans in a hotel.
 Introduction and Importance of Front Office
 Layout of front office & different equipment in front office
 Hierarchy of front office staff for medium and large hotel – duties and responsibilities of
front office personnel.
 Ideal qualities and attributes for a Receptionist with emphasis on personal grooming and
rules of the House for the front office staff.
 Types of rooms
 Tariff – Definition, Basis of charging, Tariff fixation, Tariff card, Types of Rates
 Types of plans – European, Continental, American, Modified American, Bermuda Plan
 Departments and Sections with which Front Office communicates and co-ordinates

Unit – IV ROOM RESERVATIONS AND FORMALITIES
Objectives:
After the completion of this unit, the student will be able to follow the guidelines and procedures
to take a booking and to tackle problems regarding reservation.
 Importance of reservation
 Sources and Modes of reservation
 Central reservation system, global distribution system, reservation network.
 Types of reservation.
 Group reservation
 Reservation records
 Reservation confirmation, amendment and cancellation.
 Overbooking
 Potential reservation problems.
 Glossary terms related to reservation
(Affiliate Reservation, American Plan, Arrival and Departure list, Back to back booking,
Block booking, Cancellation, Closed dates, Continental plan, Commission, Confirmed
booking, Contract, Deadline, Deposit, European Plan, FIT, GIT, Group rate, Guaranteed
booking, High season, Hotel Diary, Lead time, Low season, Modified American Plan,
No-show, Non affiliate reservation system, Over booking, Open, Provisional booking,
Release Time, Reservation Form, Stay-on, Wash factor)
Unit – V GUEST REGISTRATION AND PROCEDURES

Objectives:
After completion of this unit, the students will be able to follow the guidelines and procedures to
receive, register the guest and understand the terminology used in Front office.
 Receiving, Welcoming and Greeting of Guest and Assigning of rooms.

 Upselling
 Pre – registration
 Registration of guest & (FIT’s Group, VIPs)
 Rooming a guest
 Knowledge of room locations, blocking of rooms, issuing the room keys.
 In room check – in, Self registration.
 Records and registers related to Registration
 Glossary terms related to registration
(Arrival and departure lists, Black list, ’C’ form, Chance guest, Check-in, Check-out,
Front desk, G.R.C (Guest Registration Cards) Hospitality industry, Hotel register, Pre-

registration, Room status, Room occupancy percentage, Shoulder period, Sleeper,
Skipper)
REFERENCE BOOKS
 Robert Woods et al., Professional Front Office Management, 1stedn, (Pearson

Publications: Essex, 2014)
 JatashankarTiwari, Hotel Front Office: Operations and Management, (Oxford: New
Delhi, 2016)
 AnutoshBhakta,Professional Hotel Front Office Management, (Tata McGraw Hill: New
Delhi, 2012)
 Misra&Sadual, Basics of Tourism Management, (Excel Books: New Delhi, 2008)
24 BASIC ACCOMMODATION OPERATION

Unit – 1 HOUSEKEEPING DEPARTMENT – SIGNIFICANCE, PEOPLE AND
RELEVENCE
OBJECTIVES:

At the end of the unit, the students will have acquired knowledge about the organized structure
of the housekeeping department.
 Role of House Keeping in hospitality industry

 Lay out and organizational structure of housekeeping department
 Qualities of housekeeping staff
 Job description of housekeeping personnel
 Inter Departmental relationship
Unit - II CLEANING ORGANIZATION
OBJECTIVES:
After the completion of this unit, the students will understand the various cleaning materials and
agents used.
 Classification and types of Manuel and Mechanical equipments with diagram

 Mechanical
 Care and use of the equipments
 Machine room
 Floor pantry
 Godowns
 House Keeping Stores
 Cleaning agents
(Importance of cleaning - The nature of soiling, Water, Chemical make up of cleaning

agents, Detergents, Acid cleaners, Alkaline cleaners, Solvent cleaners, Disinfectants,
Deodorant, Laundry aids, Polishers and Floor seals).
 Use, care and storage of cleaning agents

 Distribution and storage
UNIT-III OPERATIONAL AREAS AND CLEANING PROCEDURES
OBJECTIVE:
Students to understand the operational areas of housekeeping department, Cleaning services and
knowledge of care and cleaning of various surfaces.
 Operational areas of housekeeping department

 Cleaning procedures and frequency
 Daily cleaning –schedules and records
Guest rooms, Check out room, Occupied room, Vacant room, Evening service, Super
Room Cleaning
 Public areas – schedules and records
Corridors, Pool area, Office area, Lobby, Lounge, F&B outlets, Shopping arcade, Health
club, Elevators/Escalators
 Weekly cleaning, Periodic cleaning, Special cleaning –schedules and records
UNIT- IV PROCEDURES AND SPECIAL SERVICES
OBJECTIVES:
The students to understand service/facilities offered by house keeping department at the end of
this chapter.
 Floor Operations - Rules on a Guest Floor and Bed Making

Standard supplies provided in the guest rooms – Normal, VIPs - Supplies on
request
 Special services
Baby-sitting, Second service, Freshen up service, Valet service

 Preparing a red slip
 Key handling procedures
 Lost and found, missing & damaged procedures and records
Unit – V GLOSSARY OF TERMS
Objectives
By the end of this unit the students will be able to list out and define the glossary of terms
associated with Housekeeping
Grand master key, D.N. D, Maid’s cart, OO, DL, Evening service, Red slip, Job order,
House man check list, Crib, Bath robe, Discrepancy report, Housekeeper report, Wash

and change, Valet, Dust, Dirt, Log book, Departure room, Vacant room, Blocked, Sewing
kits, Floor pantry, Chute, Spring cleaning, Lost and found, Sauna bath, Guest amenities,
On change, Lounge, Par stock, Crinkle sheet, Tent card
REFERENCE BOOKS
 G. Raghubalan&SmritiRaghubalan, Hotel Housekeeping: Operations and Management,

(Oxford: New Delhi, 2015)
 Malini Singh, Hotel Housekeeping, (Tata McGraw Hill: New Delhi, 2012)
 K.C.K RakeshKadam, Housekeeping Operations and Management for Hospitality,
Bookman Publishing
25 BASIC FRONT OFFICE OPERATIONS PRACTICAL
By the end of the practicals, the students will earn hands-on experience in dealing with guests
and other Front Office practicals
 Appraisal of Front Office equipments

 Receiving the guests
 Ushering guests
 Handling guest queries
 Filling up of various proforma
 Telephone handling
 Role plays : Reservations, arrivals, luggage handling, paging
 Planning layout of front office for different hotels
 Designing Tariff cards
 Rooming a guest
26 BASIC ACCOMMODATION OPERATION PRACTICAL
By the end of the practicals, the students will get a thorough knowledge on the practical aspects
of hotel housekeeping.
 Drawing layouts of guest rooms
 Identifying guest room supplies

 Preparing models of guest rooms
 Practice using various cleaning equipments
 Practice using various cleaning agents
 Public area cleaning
Floor, Walls, Wood, Brass, Silver, Glass etc
 Maid’s trolley
27 - ENVIRONMENTAL STUDIES
UNIT - I Multidisciplinary nature of environmental studies
Objectives
By the end of this unit the students will be able to define and explain the importance of
environmental protection
 Definition, scope and importance.

 Need for public awareness.
UNIT – II Natural Resources
Objectives
By the end of this unit the students will be able to explain the Natural resources available in the
earth and issues associated in conserving them
 Renewable and non-renewable resources:
 Natural resources and associated problems.
a) Forest resources : Use and over-exploitation, deforestation, case studies. Timber
extraction, mining, dams and their effects on forest and tribal people.
b) Water resources : Use and over-utilization of surface and ground water, floods, drought,
conflicts over water, dams-benefits and problems.
c) Mineral resources : Use and exploitation, environmental effects of extracting and using
mineral resources, case studies.
d) Food resources : World food problems, changes caused by agriculture and overgrazing,
effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case
studies.
e) Energy resources : Growing energy needs, renewable and non renewable energy sources,
use of alternate energy sources. Case studies.
f) Land resources : Land as a resource, land degradation, man induced landslides, soil
erosion and desertification.
g) Role of an individual in conservation of natural resources.
h) Equitable use of resoureces for sustainable lifestyles.
UNIT – III Ecosystems
Objectives

By the end of this unit the students will be able to define ecosystem, explain the functions of
ecosystem, various aspects related to ecosystem
 Concept of an ecosystem.
 Structure and function of an ecosystem.
 Producers, consumers and decomposers.
 Energy flow in the ecosystem.
 Food chains, food webs and ecological pyramids.
 Introduction, types, characteristic features, structure and function of the following
ecosystem :-
 Forest ecosystem
 Grassland ecosystem
 Desert ecosystem
 Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)
UNIT – IV Biodiversity and its conservation
Objectives
By the end of this unit the students will be able to understand and explain the biodiversity and its
conservation
 Introduction – Definition : genetic, species and ecosystem diversity.
 Biogeographical classification of India
 Value of biodiversity : consumptive use, productive use, social, ethical, aesthetic and
option values
 Biodiversity at global, National and local levels.

 India as a mega-diversity nation
 Hot-spots of biodiversity.
 Threats to biodiversity : habitat loss, poaching of wildlife, man-wildlife conflicts.
 Endangered and endemic species of India
 Conservation of biodiversity : In-situ and Ex-situ conservation of biodiversity.
UNIT – V Environmental Pollution
Objectives
By the end of this unit the students will be able to identify the causes, effects and control
measures of pollution and will also explain the nuances of disaster management
a) Causes, effects and control measures of :-
 Air pollution
 Water pollution
 Soil pollution
 Marine pollution
 Noise pollution
 Thermal pollution
 Nuclear hazards
b) Solid waste Management : Causes, effects and control measures of urban and
industrial wastes.
c) Role of an individual in prevention of pollution.
d) Diaster management
 Disasters due to natural calamities such as flood, earthquake, rain, cyclone and
landslides.
 Manmade disasters – crisis due to fires, accidents, strikes.

 Loss of property and life.
Reference Book:
1. Text book of Environmental studies for Undergraduate courses – Dr. Erach Bharucha.
31- LANGUAGE PRACTICAL - ENGLISH - III
II YEAR – III SEMESTER
COMMUNICATIVE SKILLS
Unit – I
Communication:
Communication – Definition - Types of Communication – Kinds of Verbal and Non-

Verbal Communication – Barriers to Communication – Ways of Challenging the Barriers
of Communication.
Unit – II
Recap of Grammar:
Phrasal Verbs and Prepositional Phrases - Relative Clauses - Conditional Clauses -

Infinitives and Gerunds - Framing Questions - Question Tags – Homonyms and

Homophones - Active and Passive Voice - Transformation: Simple - Compound -
Complex.
Unit - III
Most Common Mistakes in English Usage:
Unnecessary Words: Unnecessary Prepositions - Unnecessary Articles - Use of the

Infinitive - Misplaced Words: Wrong Position of Adverbs - Miscellaneous Examples -
Confused Words: Prepositions Often Confused - Verbs Often Confused - Adverbs Often
Confused - Adjectives Often Confused - Nouns Often Confused - Confusion of Number -
Confusion of Parts of Speech.
Unit – IV
Listening and Speaking Skills:
Sounds: Vowels and Consonants – Stress: Primary and Secondary – Intonation: Falling
and Rising.
Unit – V
Reading and Writing:
Importance of Reading – Loud Reading – Silent Reading – Skimming – Scanning –
SQ3R (Survey, Question, Read, Recite and Recall) – Mechanics of Handwriting –
Characteristics of Good Handwriting.
Prescribed Texts:
1. Fitikides.T.J. Common Mistakes in English. Edinburg Gate, England: Pearson Education
Limited, 1936.Print.
3. Kelly, Gerald. Teach Pronunciation. Ed. Jermy Harmer. Edinburg Gate, England: Pearson
Education Limited, 2000.Print.
4. Watkins, Peter. Learning to Teach English. New Delhi. Viva Books Pvt.Ltd., 2007. Print.

32 ADVANCED FOOD PRODUCTION
UNIT – I FOOD STANDARDS, MENU PLANNING AND PASTRIES
Objectives
By the end of this unit the students will be able to explain food standards, enumerate on menu
planning and elaborate on the pastry works
 Importance of Food Standards
 WHO standards-voluntary and compulsory standards
 Common adulterants and their detection
 Classification of additives and their role
 Mislabeling
 Principles of menu planning
 Types of menus
 Names and description of popular national and international dishes
 Pastry – Puff pastry, flaky pastry, short crust pastry-(sweet and savoury), choux
Pastry
 Types of Sponge cakes
 Types of Gateaux
 Types of Icing- Fondant, fresh cream, butter cream, American frosting, royal, truffle,
Ganache
 Types of desserts-hot and cold desserts
 Petits fours-Definition and examples

UNIT – II FRENCH AND ITALIAN CUISINE
Objectives
By the end of this unit the students will be able to explore the significance and cooking trends in
French and Italian Cuisine
 Features, regional classification, ingredients, methods of cooking, courses of the
menu.
 Glossary of French Culinary Terms
 Italian Cuisine - Features, regional classification, ingredients, methods of cooking,
courses of the menu.
 Glossary of Italian Culinary Terms
UNIT – III SPANISH, MEXICAN AND ORIENTAL CUISINE
Objectives
By the end of this unit the students will be able to explore the culinary delicacies of Spanish,
Mexican and Oriental Cuisine
 Features, regional classification, ingredients, methods of cooking, courses of the
menu.
 Glossary of Spanish and Mexican Culinary Terms
 Chinese - Features, regional classification, ingredients, methods of cooking, courses
of the Menu
 Thai-Features, regional classification, ingredients, methods of cooking, courses of
the Menu
 Japanese-Features, regional classification, ingredients, methods of cooking, courses
of the Menu

UNIT – IV KITCHEN ORGANIZATION, HUMAN RESOURCE AND GARDE
MANGER
Objectives
By the end of this unit the students will be able to plan the kitchen organization, identify staffing
requirements and explore the works carried out at Garde Manger
 The classical kitchen brigade-the partie system
 Job description and job specification of executive chef, chef de partie and commis
 Recruitment and selection
 Induction, training and development
 Salads-Classification, principles of salad making, ingredients used, parts of a salad,
salad dressings, garnishes, types of salads, classical salads
 Hors d’oeuvres-Classification, examples and accompaniments
 Sandwiches- composition, types, principles of preparation, classic sandwiches, rules
to be followed, and accompaniments.
 Specialty meats- Farcis, terrines, pates, galantines, ballotines, mousses.
 Cold sauces- dips, chaudfroids, aspics.
 Charcuterie-Sausages, bacon and ham
UNIT – V ACCOMPANIMENTS, GARNISHES AND DIET PLANNING
Objectives
By the end of this unit the students will be able to select appropriate accompaniments for food,
choose apt garnishes and generate diet requirements
 Classical vegetable accompaniments
 Potato preparations
 Garnishes and accompaniments for popular dishes

 Importance of planning diet – balanced diet
 Factors to be considered while planning diet
 Food groups and balanced diet
 Factors influencing food intake and food habits
REFERENCE BOOK:
1. Theory of cookery by Krishna Arora

2. Professional Chef – The Art of Fine Cooking by Arvind Saraswat.
3. Practical Cookery by Victor Ceserani & Ronald Kinton (Eighth Edition)
33 ADVANCED FOOD AND BEVERAGE SERVICE

UNIT – I ALCOHOLIC BEVERAGES AND WINES

Objectives
By the end of this unit the students will be able to appreciate the use of alcoholic beverages, its
classification and imbibe the art of wine and wine tasting
 Consumption – benefits, abuse, sensible drinking
 Introduction and classification of alcoholic beverages
 Vine – family, grape composition, training and pruning, cycle of harvest, factors affecting
quality – soil, climate, viticulture, vinification, vine diseases
 Classification of wines – still, sparkling, fortified, aromatized,
 Control of Quality – France, Italy, German,
 Grape varieties – 10 red and 10 white
 Wine manufacture – red, white, rose
 Wine producing countries and regions (handout provided) - France, Italy, Germany
 Wine names – France, Italy, Germany, California, Australia, India
 Champagne – Introduction, manufacture, types and shippers
 Fortified wines – Sherry, Port, Madeira - types, manufacture, service and brands
 Aromatised – Vermouth and other aromatized wines
 Wine service temperatures
UNIT – II BEER AND OTHER FERMENTED BEVERAGES
Objectives

By the end of this unit the students will be able to explain the history, production and
classification of beer and other fermented beverages
 Introduction to Beer
 Ingredients for Beer Manufacture
 Production of Beer
 Beer classification and styles
 Service of Beer
 Beer brands with countries – 10 countries with 5 brands each
 Cider, Sake, Toddy
Alcoholic Beverages
 Introduction to Alcoholic Beverages
 Pot still distillation
 Patents still distillation
 Proof systems
 Whisky
 Scotch - manufacturing, types, regions, brands
 Irish – history, manufacture, brands
 American – history, manufacture, types, brands
 Brand names – Canadian, Indian
 Brandy – History
 Cognac - Manufacturing, region, types, brands
 Other brandies – Armagnac, Marc/Grappa, Calvados – basic knowledge
 Rum - History, Manufacture, Styles, Brand names with countries
 Gin - History, Manufacture, Types, Brand names with countries

 Vodka - History, Manufacture, Brand names with countries, flavoured vodkas
 Tequila - History, Manufacture, Styles, Brand names
UNIT III – OTHER SPIRITS AND LIQUEURS
Objectives
By the end of this unit the students will be able to identify the types, its manufacturing process
and varieties of spirits and liqueurs
 Other spirits – Absinthe, Ouzo, Slivovitz, Akvavit, Feni, Arrack, Schnapps
 Liqueurs - Introduction, Manufacture, Brand names with base, color, flavor, countries
UNIT – IV BAR
Objectives
By the end of this unit the students will be able to classify bars, identify the equipments,
ingredients and enumerate the preparation methods
 Types of Bar
 Equipment and ingredient
 Cocktails – introduction, parts (base, modifier etc), methods (stir, shaken etc) families
(cobblers, crustas, daisies, nogs, fixes, flips, puffs, sangarees, slings, smashes, bucks,
coladas,Collins, coolers, fizzes, highballs, juleps, shooters, punches, rickeys, sours,
toddies), terms (dash, zest, on the rocks, naked etc) popular cocktails (classic, modern,
variations)
UNIT – V TOBACCO
Objectives
By the end of this unit the students will be able to understand the concept and important of
Tobacco

 Health hazards
 Cigar – Manufacture, parts, colors, shapes, storage, brands and service
Reference Book:
6. Basic Food and Beverage Service (BHA – 102), written by D. RAJESON
PRAKASAM,Published by School of Management studies, Tamilnadu Open University,
Chennai.
7. Food and Beverage Training Manual –by Sudhir Andrews
8. The Waiter – by Fuller and Cume
9. Food and Beverage Service – by D.R. Lillicrap
10. Modern Restaurant/Service –by John Fuller.
34 QUANTITY FOOD PRODUCTION PRACTICAL

Institute to formulate 36 set of menus from the following cuisines.
Awadh
Bengal

Goa
Gujarat
Hyderabad
Kashmiri
Maharastra
Punjabi
Rajasthan
South India (Tamilnadu, Karnataka, Kerala)
SUGGESTED MENUS
MAHARASTRIAN
MENU 01
Masala Bhat
Kolhapuri Mutton
Batata Bhajee
Masala Poori
Koshimbir
Coconut Poli
MENU 02
Moong Dal Khichdee
Patrani Macchi
Tomato Saar
Tilgul Chapatti

Amti
Basundi
AWADH
MENU 01
Yakhni Pulao
Mughlai Paratha
Gosht Do Piaza
Badin Jaan
Kulfi with Falooda
MENU 02
Galouti Kebab
Bakarkhani
Gosht Korma
Paneer Pasanda
Muzzafar

BENGALI
MENU 01
Ghee Bhat
Macher Jhol
Aloo Posto
Misti Doi
MENU 02
Doi Mach
Tikoni Pratha
Baigun Bhaja
Payesh
MENU 03
Mach Bhape
Luchi
Sukto
Kala Jamun
MENU 04
Prawan Pulao
Mutton Vidalloo
Beans Foogath
Dodol
GOAN

MENU 01
Arroz
Galina Xacutti
Toor Dal Sorak
Alle Belle
MENU 02
Coconut Pulao
Fish Caldeen
Cabbage Foogath
Bibinca
PUNJABI
MENU 01
Rada Meat
Matar Pulao
Kadhi
Punjabi Gobhi
Kheer
MENU 02
Amritsari Macchi
Rajmah Masala
Pindi Chana
Bhaturas
Row Di Kheer

MENU 03 Sarson Da Saag
Makki Di Roti
Peshawari Chole
Motia Pulao
Sooji Da Halwa
MENU 04
Tandoori Roti
Tandoori Murg
Dal Makhani
Pudinia Chutny
Baingan Bhartha
Savian
SOUTH INDIAN
MENU 01
Meen Poriyal
Curd Rice
Thoran
Rasam
Pal Payasam
MENU 02
Line Rice
Meen Moilee
Olan
Malabari Pratha

Parappu Payasam
MENU 03
Tamarind Rice
Kori Gashi
Kalan
Sambhar
Savian Payasam
MENU 04
Coconut Rice
Chicken Chettinad
Avial
Huli
Mysore Pak
RAJASTHANI
MENU 01
Gatte Ka Pulao
Lal Maas
Makki Ka Soweta
Chutny (Garlic)
Dal Halwa

MENU 02 Dal
Batti
Churma
Besan Ke Gatte
Ratalu Ki Subzi
Safed Mass
GUJRATI
MENU 01
Sarki
Brown Rice
Salli Murg
Gujrati Dal
Methi Thepla
Shrikhand
MENU 02
Gujrati Khichadi
Oondhiyu
Batata Nu Tomato
Osaman
Jeera Poori
Mohanthal
HYDERABADI

MENU 01
Sofyani Biryani
Methi Murg
Tomato Kut
Hare Piaz ka Raita
Double Ka Meetha
MENU 02
Kachi Biryani
Dalcha
Mirchi Ka Salan
Mix Veg. Raita
Khumani Ka Meetha
KASHMIRI
Two menus may be formed out of the Dishes given as under:
Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas
Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya,
Tabak Maaz, Rogon Josh
Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean,
Dum Aloo Kashmiri ,Nader Palak, Razma Gogji
Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni),
Halwa

Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney)
Note: In addition to above each institute to formulate 08 (eight) set of regional menus including
snacks, sweets etc.
35 ADVANCED FOOD AND BEVERAGE SERVICE PRACTICAL

Dispense Bar – Organizing Mise-en-place
Task-01 Wine service equipment
Task-02 Beer service equipment
Task-03 Cocktail bar equipment
Task-04 Liqueur / Wine Trolley
Task-05 Bar stock - alcoholic & non-alcoholic beverages
Task-06 Bar accompaniments & garnishes
Task-07 Bar accessories & disposables
02 Service of Wines
Task-01 Service of Red Wine
Task-02 Service of White/Rose Wine
Task-03 Service of Sparkling Wines
Task-04 Service of Fortified Wines
Task-05 Service of Aromatized Wines
Task-06 Service of Cider, Perry & Sake
03 Service of Aperitifs
Task-01 Service of Bitters
Task-02 Service of Vermouths
04 Service of Beer
Task-01 Service of Bottled & canned Beers
Task-02 Service of Draught Beers
05 Service of Spirits
Task-01 Service styles – neat/on-the-rocks/with
appropriate mixers
Task-02 Service of Whisky
Task-03 Service of Vodka
Task-04 Service of Rum
Task-05 Service of Gin
Task-06 Service of Brandy
Task-07 Service of Tequila
06 Service of Liqueurs
Task-01 Service styles – neat/on-the-rocks/with

cream/en frappe
Task-02 Service from the Bar
Task-03 Service from Liqueur Trolley
07 Wine & Drinks List
Task-01 Wine Bar
Task-02 Beer Bar
Task-03 Cocktail Bar
08 Matching Wines with Food
Task-01 Menu Planning with accompanying Wines
Continental Cuisine
Indian Regional Cuisine
Task-02 Table laying & Service of menu with

accompanying Wines
Continental Cuisine
Indian Regional Cuisine
36 NUTRITION AND FOOD SCIENCE

UNIT – I BASIC ASPECTS
Objectives
By the end of this unit the students will be able to define nutrition and
explain the aspects of nutrition and food
 Definition of the terms Health, Nutrition and Nutrients
 Importance of Food – (Physiological, Psychological and Social
function of food) in maintaining good health.
 Classification of nutrients
UNIT – II
Objectives
By the end of this unit the students will be able to explain the components of
energy, its concept, dietary sources of energy and concept of energy balance
ENERGY
 Definition of Energy and Units of its measurement (Kcal)
 Energy contribution from macronutrients (Carbohydrates, Proteins and
Fat)
 Factors affecting energy requirements
 Concept of BMR, SDA, Thermodynamic action of food
 Dietary sources of energy
 Concept of energy balance and the health hazards associated with
Underweight, Overweight

UNIT – MACRO NUTRIENTS
III Objectives
By the end of this unit the students will be able to understand the importance
of carbohydrates, lipids, proteins and its role in health
Carbohydrates
 Definition
 Classification ( mono, di and polysaccharides)
 Dieteary Sources
 Functions
 Significance of dietary fibre (Prevention/treatment of diseases)
Lipids
 Definition
 Classification : Saturated and unsaturated fats
 Dietary Sources
 Functions
 Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in
maintaining health
 Cholesterol – Dietary sources and the Concept of dietary and blood
cholesterol
Proteins
 Definition
 Classification based upon amino acid composition
 Dietary sources

 Functions
 Methods of improving quality of protein in food (special emphasis on
Soya proteins and whey proteins)
UNIT – IV - MACRO NUTRIENTS
Objectives
By the end of this unit the students will be able to explain the role of vitamins,
minerals, water in developing health.
A. Vitamins
 Definition and Classification (water and fats soluble vitamins)
 Food Sources, function and significance of:
1. Fat soluble vitamins (Vitamin A, D, E, K)
2. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin,
Cyanocobalamin Folic acid
B. Minerals
 Definition and Classification (major and minor)
 Food Sources, functions and significance of :
Calcium, Iron, Sodium, Iodine & Flourine
WATER
 Definition
 Dietary Sources (visible, invisible)
 Functions of water
 Role of water in maintaining health (water balance)
UNIT – V BALANCED DIET AND MENU PLANNING

Objectives
By the end of this unit the students will be able to understand the meaning of
balanced diet, meal planning, and newer trends in food service industry
 Definition of balanced diet

 Importance of balanced diet
 RDA for various nutrients – age, gender, physiological state
 Planning of nutritionally balanced meals based upon the three food
group system
 Factors affecting meal planning
 Critical evaluation of few meals served at the Institutes/Hotels based on
the principle of meal planning.
 Calculation of nutritive value of dishes/meals.
MASS FOOD PRODUCTION
 Effect of cooking on nutritive value of food (QFP)
NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE
TO NUTRITION AND HEALTH
 Need for introducing nutritionally balanced and health specific meals

 Critical evaluation of fast foods
 New products being launched in the market (nutritional evaluation)
References:
 Nutrition for the Food Service Professional by Karen Eich Drummond.

Principles of Nutrition & Dietetics by Dr. M Swaminathan
 Nutritive Value of Indian Foods by CP Gopalan, BV Rama Sastri, SC Balasubramanian
Food: Facts and Principles by Sadaksharaswamy and ShakuntalaManay
 Perspectives in Nutrition by Gordon M. Wardlaw : WCD / McGraw Hill Publication.
Understanding Nutrition by Whitney &Rolfes
 Dietetics by B. Srilakshmi
41 LANGUAGE PRACTICAL - ENGLISH - IV
II YEAR – IV SEMESTER

EMPLOYABILITY SKILLS
Unit – I
Skills for Employability:
Telephone Etiquettes – Describing People and Place – Expressing our Opinions – Time
Management –Interview Skills: Kinds of Interview and its Techniques – Head to Foot
Appearance: Preparation, Punctuality, Sincerity, Honesty, Boldness and Confidence –
Common Interview Questions.
Unit – II
Business Correspondence:
Letter Writing: Formal and Informal – Resume Writing – Filling Applications: Bank
Challan and Job Application.
Unit – III
Report Writing:
Different Types of Greetings - Drafting Telegrams / e-mails – Preparing Portfolios and its
Various Types -Developing Topic Sentences into Paragraphs - Expansion of an Outline - Note-
making & Note-taking - Report Writing - Reading Comprehension – Summarising – Writing
Review for Two Books.
Unit – IV
Composition:
Composition: Oral and Written – Kinds of Composition: Controlled, Guided and Free
Composition – Developing Creative Competency.
Unit – V
Non-Verbal Communication:
Non-Verbal Communication – Personal Appearance – Gesture – Posture – Body Language –
Visual Aids: Charts, Diagrams & Tables – Audio & Video Aids for Communication.
Prescribed Texts:
1. Raisher. Business Communication.
2. Krishnamohan&Meera Banerjee. Developing Communication Skills.
3. Anderson & Others. Assignment and Thesis Writing.
4. Employability Skills. Chennai: National Media Institute.

42 ADVANCED ACCOMMODATION OPERATION
Unit I FABRICS AND FIBER
OBJECTIVE:
At the end of this unit, the student will understand the different types of fabrics and fibers used
for hospitality industry, its manufacturing and quality judging.
 Fabrics and fibers
 Definition of a fiber
 Classification of fiber
 The origin, characteristics and use of each item in the hotel to be explained
 Spinning
 Yarns
 Fabrics commonly used (flannelette, calico, corduroy, damask, drill, Seer sucker,
Brocade, denim, glass fiber, rayon, satin, sheer- tapestry, populin, terry – toweling cloth,
tweeds, velvet, gabardines). Identification of these fabrics and their uses in the industry.
Unit II HOTEL LINEN
OBJECTIVE:
The students will be able to identify/classify the hotel linen.
 Kinds of linen used in accommodation section

Items classified as bed linen and bath linen; their sizes
Items classified as table linen: their sizes
Purchase specification for the linen items (bed sheets, pillow slips, towels &
bathmats, table cloths, serviettes)
 Purchase specification and calculating material required for soft furnishings (curtains,
bed spreads, upholstery and cushions)
Unit: III LINEN ROOM ACTIVTIES
Objective:
Students will have knowledge about the various activities of linen room
 Activities of a linen room.

 Location, Equipment & Layout of a linen room (basic rules)

 Purchase of linen/linen hire/ quality and quantity
 Storage standards and inspection
Issuing of linen to floors and departments – procedure and records
 Dispatch and delivery from laundry – procedure and records
 Stocktaking – procedures and records
 Condemned linen and cut down – procedures and records
 Marking and monogramming
 Sewing room - Activities and area provided - Equipment required
 Duties and responsibilities of linen room staff
 Linen keeper – routine duties and records maintained
 Linen room attendant – routine records maintained
 Tailors and seamstress – task performed
 Uniforms and uniform room.
Unit: IV LAUNDRY
Objective:
The students will gain knowledge about the duties & responsibilities of laundry staff, Flow
process, Chemicals used in laundry and guest laundry.
 Laundry – Location, layout, Various types of laundry machines (washer, drycleaner,

hydro extractor, calendar machine, Buffer, Steam press)
 Duties and responsibilities of laundry staff
 Flow process of industrial laundering
 Stages in wash cycle
 Role of laundry agents.
 Classification of laundry agents
 Dry-cleaning
 Collection and delivering laundry
Unit - V FLOWER ARRANGEMENT AND PEST CONTROL
OBJECTIVE:
The students will acquire a comprehensive knowledge about the various styles of flower
arrangements and pest control.
 Purpose of flower arrangement, placement and level of placement with relevant

Examples
 Equipment and materials used
 Conditioning of plant material
 Styles of flower arrangement (western, Japanese, freestyle)
 Principles of flower arrangement, design, scale, balance, focal point, rhythm,

texture, repetition, unity and harmony)
 Decorations during various occasions.
 Different kinds of pests, Prevention and their control - Area of infection
REFERENCE BOOKS
 G. Raghubalan&SmritiRaghubalan, Hotel Housekeeping: Operations and Management,

(Oxford: New Delhi, 2015)
 Malini Singh, Hotel Housekeeping, (Tata McGraw Hill: New Delhi, 2012)
 K.C.K RakeshKadam, Housekeeping Operations and Management for Hospitality,
Bookman Publishing
43 ADVANCED FRONT OFFICE OPERATIONS

Unit I FRONT OFFICE SERVICES
Objectives:After the completion of this chapter, the student will know about the services
provided by the front office, the guest complaints that arises and how to handle them. He / She
will have acquired the knowledge about the security functions of the front office department.
Front Office Services
Guest services, Equipment and supplies

 Handling mail
 Handling message
 Telephone services
 Business center
 Wake up calls
 Guest relations
 Identifying and Handling Complaints ( Mechanical, Attitudinal, Service related, unusual)
 Follow-up procedures
Front Office security functions
 Key Controls, Room key Security system
 Surveillance and Access Control
 Protection of Funds
 Safe deposit Boxes
 Lost & Found
 Emergency Procedures (Medical, Robbery, Fire, Suicide, Death, Bomb threat, Riot)
 Log Book
Unit: II BELL ASSISTANCE AND BAGGAGE SERVICES
Objective:
The student will be able to gain a thorough knowledge about the various information to be
provided to the guest. He / She will be thorough with the various procedures involved regarding
baggage handling, left baggage handling and paging the guest.
Concierge and Bell Desk

 Job Description of concierge
 Job Description of Bell captain and Bellboy
 Providing information to groups
 Errand Cards (Arrival, Departure, Other Errands)
 Miscellaneous services-(Secretarial services, Massages, Ordering flowers, Baby sitting,
Flight confirmation, Airline, Theater & Restaurant reservation, Arranging
Transportation

 Baggage Handling - F.I.T’s, G.I.T’s, V.I.P’s
 Escorting guests to their rooms
Unit - III FRONT OFFICE ACCOUNTING SYSTEMS AND PROCEDURES
Objectives:
At the end of this unit the student will have an in-depth knowledge of the Front Office
accounting systems & procedures.
Front Office Accounting

 Job description of a front office cashier
 Accounts - Guest Accounts, Non-guest Accounts
 Folios – (Guest folio, Master folios, Split folio, Non-guest folio, Employee folio)
 Vouchers
 Ledgers (Guest ledger, City ledger)
 Computer Billing & Maintenance of Accounts
(Benefits of computer billing, opening a bill, posting charges, Adjustments /
Corrections, closing account, Balancing)
 Credit monitoring – Floor limit, house limit, part settlement of in house guests
 Account maintenance: Charge purchase, Account Correction, Accounts allowance,
Account transfer, Cash advance, Visitors paid out ( V.P.O), Encashment of Foreign
Exchange, processing of credit cards, luxury tax, expenditure tax and service tax.
 Internal Control - Front Office Cash sheet, Cash Banks
Unit: IV NIGHT AUDIT

Objectives:
After the completion of this unit, the students will be able to audit the days Transaction.
 Functions of the night auditor

 The night audit process
Unit: VCHECK- OUT AND SETTLEMENT
Objectives:

At the end of the unit, the students would have acquired a thorough knowledge about check -
out and methods of settlement
 Function of check-out settlement

 Departure procedures
 Methods of settlement
 Check-out options – In room folio review and check-out, self check-out, express check-
out
 Unpaid Account balance
 Collection of Accounts – (Late charges, Credit card bills, Traval agency account, Bad
cheque account, Skipper accounts, Disputed bill account, guaranteed, Reservation
accounts)
 Potential Check-out problems (Refuse to accept a particular charge, Posting to wrong
account, charging of extra beds for kids, Telephone calls, Late check-out, Late charges)
REFERENCE BOOKS

Delhi, 2016)
 AnutoshBhakta, Professional Hotel Front Office Management, (Tata McGraw Hill: New
Delhi, 2012)
44 APPLICATION OF COMPUTERS

UNIT - I WINDOWS OPERATIONS
Objectives
By the end of this unit the students will be able to work on

Windows Operations
 Creating Folders
 Creating Shortcuts
 Copying Files/Folders
 Renaming Files/Folders
 Deleting Files
UNIT – II MS-OFFICE 2007

MS WORD
Objectives
By the end of this unit the students will be able to work on MS

WORD
CREATING A DOCUMENT
 Entering Text
 Saving the Document
 Editing a Document already saved to Disk
 Getting around the Document
 Find and Replace Operations
 Printing the Document
FORMATTING A DOCUMENT
 Justifying Paragraphs
 Changing Paragraph Indents
 Margins
 Formatting Pages and Documents
 Using Bullets and Numbering
 Headers/Footers
SPECIAL EFFECTS
 Print Special Effects e.g. Bold, Underline, Superscripts,
Subscript
 Changing Fonts

 Changing Case
CUT, COPY AND PASTE OPERATION

 Marking Blocks
 Copying and Pasting a Block
 Cutting and Pasting a Block
 Deleting a Block
 Formatting a Block
 Using Find and Replace in a Block
USING MS-WORD TOOLS

 Spelling and Grammar
 Mail Merge
 Printing Envelops and Labels
UNIT – III PROPERTY MANAGEMENT SYSTEM INTERFACE
Objectives
By the end of this unit the students will be able to apply Property Management Interfaces
available in Hotel Industry
 Point Of Sale Systems
 Call Accounting Systems
 Electronic Locking Systems
 Energy Management Systems
 Auxiliary Guest Services
 Guest Operated Devices
UNIT – IV FOOD AND BEVERAGE APPLICATIONS – SERVICE
Objectives

By the end of this unit the students will be able to apply the Food and Beverage Applications in
Service outlets in hotels
 Point Of Sale Order–Entry Units
 Point Of Sale Printers
 Point Of Sale Account Settlement Devices
 Reports
 Automated Beverage Control Systems
UNIT – V FOOD AND BEVERAGE MANAGEMENT APPLICATIONS
Objectives
By the end of this unit the students will be able to apply the internal modules in interfaces of the
Service system
 Recipe Management
 Sales Analysis
 Menu Management
 Management Reports from Automated Beverage Systems
References:
1. Hospitality industry computer systems third edition by Michael L. Kasavna.
2. Data analysis in hotel and catering management by Stephen Cunningham.
3. The internet by Douglas E. Comer.
4. Internet investigations in hospitality, travel and tourism by Cynthia Leshin.
5. " A First Course in Computers" -Sanjay Saxena, Vikas Publications.
45 HOTEL ENGINEERING

UNIT – I MAINTENANCE:
Objectives
By the end of this unit the students will be able to understand the preventive maintenance, role of
maintenance in hotels, organization chart of the department
 Preventive and breakdown maintenance, comparisons
 Role & Importance of maintenance department in the hotel industry with emphasis on its
relation with other departments of the hotel.
 Organization chart of maintenance department, duties and responsibilities of maintenance
department
UNIT - II. Objectives
By the end of this unit the students will be able to classify the fuels used and its usage
calculation
Fuels used in catering industry:
 Types of fuel used in catering industry; calorific value; comparative study of
different fuels
 Calculation of amount of fuel required and cost.
UNIT - Objectives
By the end of this unit the students will be able to define Gas, principles of burners,
III
maintenance, gas bank and types
Gas:
 Heat terms and units; method of transfer
 LPG and its properties; principles of Bunsen and burner, precautions to be taken
while handling gas; low and high-pressure burners, corresponding heat output.
 Gas bank, location, different types of manifolds
UNIT – Objectives
By the end of this unit the students will be able to understand the fundamentals of
IV
electricity, electric wires, calculation of electric energy, types of wiring etc
Electricity:
 Fundamentals of electricity, insulators, conductors, current, potential difference
resistance, power, energy concepts; definitions, their units and relationships, AC
and DC; single phase and three phase and its importance on equipment

specifications
 Electric circuits, open circuits and close circuits, symbols of circuit elements,
series and parallel connections, short circuit, fuses; MCB, earthing, reason for
placing switches on live wire side.
 Electric wires and types of wiring
 Calculation of electric energy consumption of equipment, safety precaution to be
observed while using electric appliances.
 Types of lighting, different lighting devices, incandescent lamps, fluorescent
lamps, other gas discharged lamps, illumination, and units of illumination.
 External lighting
 Safety in handling electrical equipment.
UNIT - V Objectives
By the end of this unit the students will be able to understand the water systems available
in hotel industry, cold and hot water supply and other aspects
Water systems:
 Water distribution system in a hotel

 Cold water systems in India
 Hardness of water, water softening, base exchange method (Demonstration)
 Cold water cistern swimming pools
 Hot water supply system in hotels
 Flushing system, water taps, traps and closets.
REFERENCE BOOKS
 Hotel Engineering by Tarun Bansal (Author)

 Hotel Engineering (Oxford Higher Education) by Sujit Ghosal
46 VALUE EDUCATION
Definition

The learning and practice of facts which have eternal value is what is contemplated by value
education. It can also be the process by which a good citizen is moulded out of a human being.
The evolution of a good human being is when he realises that his conscience shows to him the
rightness of his action.
Objective
To create an awareness to values among learners and help them adopt them in their lives.
Unit I
Definition – Need for value Education – How important human values are – humanism and
humanistic movement in the world and in India – Literature on the teaching of values under
various religions like Hinduism, Buddhism, Christianity, Jainism, Islam, etc. Agencies for
teaching value education in India – National Resource Centre for Value Education – NCERT–
IITs and IGNOU.
Unit II
Vedic Period – Influence of Buddhism and Jainism – Hindu Dynasties – Islam Invasion –
Moghul invasion – British Rule – culture clash – Bhakti cult – social Reformers – Gandhi –
Swami Vivekananda – Tagore – their role in value education.
Unit III
Value Crisis – After Independence

Independence – democracy – Equality – fundamental duties – Fall of standards in all fields –
Social, Economic, Political, Religious and Environmental – corruption in society.
Politics without principle – Commerce without ethics – Education without Character – Science
without humanism – Wealth without work – Pleasure without conscience – Prayer without
sacrifice – steps taken by the Governments – Central and State – to remove disparities on the
basis of class, creed, gender.
Unit IV
Value Education on College Campus

Transition from school to college – problems – Control – free atmosphere – freedom mistaken
for license – need for value education – ways of inculcating it – Teaching of etiquettes – Extra-
Curricular activities – N.S.S., N.C.C., Club activities – Relevance of Dr.A.P.J. Abdual Kalam’s
efforts to teach values – Mother Teresa.
Unit V
Project Work
1. Collecting details about value education from newspapers, journals and magazines.
2. Writing poems, skits, stories centering around value-erosion in society.
3. Presenting personal experience in teaching values.

4. Suggesting solutions to value – based problems on the campus.
Recommended Books
1. Satchidananda. M.K. (1991), “Ethics, Education, Indian unity and culture” – Delhi,
Ajantha publications.
2. Saraswathi. T.S. (ed) 1999. Culture”, Socialisation and Human Development: Theory,
Research and Application in India” – New Delhi Sage publications.
3. Venkataiah. N (ed) 1998, “Value Education” New Delhi Ph. Publishing Corporation.
4. Chakraborti, Mohit (1997) “Value Education: Changing Perspectives” New Delhi:
Kanishka Publications.
5. “Value Education – Need of the hour” Talk delivered in the HTED Seminar – Govt. of
Maharashtra, Mumbai on 1-11-2001 by N.Vittal, Central Vigilance Commissioner.
6. “Swami Vivekananda’s Rousing call to Hindu Nation”: EKnath Ranade (1991)
Centenary Publication
7. Radhakrishnan, S. “Religion and culture” (1968), Orient Paperbacks, New Delhi.
51 PRINCIPLES OF MANAGEMENT
UNIT - I INTRODUCTION TO BUSINESS AND MANAGEMENT

Objectives
By the end of this unit the students will be able to understand the management principles and its
application in hotel industry

 Meaning, definition, characteristics, objectives, functions and scope of business
 Meaning, definition, nature and characteristics, scope and functional areas of
Management, Process of Management
 Levels of management
 Management a science or art or profession
 Management and administration
 Principles of management
 Social responsibility of business and ethics
UNIT – II PLANNING
Objectives
By the end of this unit the students will be able to apply the principle of ‘Planning’ in managerial
works
 Meaning, objectives, nature, advantages and limitations
 Planning purpose
 Types of plans (meaning only-single & multi-use plans)
 Decision making – importance and steps- MBO & MBE (meaning only)
UNIT – III ORGANIZING
Objectives
By the end of this unit the students will be able to understand and apply the concept of
‘Organizing’ in hotel industry
 Meaning, nature and purpose
 Principles of organizing
 Types of organizations – Line, Staff, Line and Staff, Matrix and Committees
 Basis of Departmentation
 Delegation of authority and responsibility -Centralization Vs Decentralization - span of
control.
UNIT – IV STAFFING AND DIRECTING
Objectives
By the end of this unit the students will be able to apply Staffing and Directing techniques while
handling the managerial tasks in hotels
 Meaning, definition, nature and importance of Staffing
 Staffing process
 Sources of recruitment

 Training: Meaning, Need and Methods
 Meaning and nature of directing
 Leadership: meaning, functions and styles
 Motivation: meaning and importance
 Communication: Meaning, Process and barriers to communication
 Co-ordination: meaning, importance and techniques.
UNIT - V CONTROL AND MODERN TRENDS IN MANAGEMENT
Objectives
By the end of this unit the students will be able to apply controlling techniques as a manager and
gauge the modern trends in management
 Meaning, definition and importance
 Steps in establishing control and essentials of a sound control system
 Techniques of control (CPM, PERT- meaning only).
 Concepts of Total Quality Management (meaning only)
 Concepts of Kaizen (meaning only)
 Concepts of Just in Time (JIT)management (meaning only)
 Strategic Management (meaning only)
BOOKS FOR REFERENCE
1. Koontz & O’Donnell, Management
2. Appanniah& Reddy, Essentials of Management
3. M.Prasad, Principles of Management
4. Rustum&Davan, principles and practice of Management
5. Srinivasan &Chunawalla, Management Principles and Practice
6. J.S.Chandran, Management Concepts and Strategies
7. Sharma & Gupta, Principles of Management.
52 FOOD AND BEVERAGE MANAGEMENT

UNIT - I KITCHEN PLANNING AND PURCHASING
Objectives
By the end of this unit the students will be able to understand the planning aspects of a kitchen
and elaborate the purchasing procedures

 Sections of the kitchen with layout and functions
 Production workflow
 Planning of Kitchen Spaces
 Layout of a large quantity kitchen and satellite kitchen
 Planning of Storage Spaces
 Principles of material management
 Standard purchase specifications,
 Purchasing procedure-Principles of purchasing, methods of purchasing, requisition,
ordering, receiving
UNIT – II STORAGE OF FOOD MATERIAL, MENU PLANNING AND FOOD
PRESENTATION
Objectives
By the end of this unit the students will be able to understand the storage of food materials, plan
menu and apply food presentation techniques
 Principles of Storage - dry storage and cold storage
 Methods of issuing
 Layout of storage areas
 Temperature for storing perishables & non–perishable foods
 Menu designing for
 Restaurants-Specialty and fast food
 Buffets
 Banquets
 Presentation of food for Restaurants-Plate presentation
 Buffets

 Banquets
UNIT – III FOOD PRODUCTION SYSTEMS AND FINANCIAL MANAGEMENT
Objectives
By the end of this unit the students will be able to understand the food production systems and
financial management related to Kitchen management
 Principles of large scale commercial cooking
 Rechauffe – effective use of leftovers.
 Catering systems
 Cook Chill Systems-definition, procedure, advantages and disadvantages
 Cook Freeze System –definition, procedure, advantages and disadvantages
 Sous Vide- definition, procedure, advantages and disadvantages
 Concepts of cost
 Food Cost- Formulas and calculation
 Cost Control-Portion control, yield management and standard recipe
 Pricing
UNIT – IV AN OVERVIEW OF BEVERAGE, BAR MANAGEMENT AND MENU
ENGINEERING
Objectives
By the end of this unit the students will be able to explain the concept of beverage, bar
management and also the menu engineering techniques
 Introduction to beverage management
 The hospitality industry and its products
 Compiling various wine and drink lists

 Inventory, Storage, Bar stock taking and inventory, Determining stock levels
 Bar frauds and best practices
 Books and records in bar
 Definition and objective of menu engineering
 Analysis and action
UNIT – V Facility Planning and Design of Service areas, Revenue Management, Recent
concerns and trends
Objectives
By the end of this unit the students will be able to apply techniques involved in facility planning,
design of service areas, understand revenue management skills and also understand the recent
concerns and trends
 F & B Function areas
 Food service outlets
 Lounges and bars
 Conference, banqueting and function rooms
 Budgeting
 Forecasting
 Restaurant Revenue Management
 Future of quick service restaurants
 Concepts of dining practices
 Technology in Food and Beverage industry
REFERENCE BOOKS:
1. Food and Beverage Service – Dennis Lillicrap
2. The Beverage Book – Andrew Durkan and John Cousins
3. Wine Appreciation – Richard P Vine
4. The complete guide to cocktails and drinks – Stuart Walton

5. The Hospitality Managers Guide to Wines Beers and Spirits – Albert W.A.Schmid
53 ACCOMMODATION MANAGEMENT
UNIT I PLANNING AND EVALUATING FRONT OFFICE OPERATIONS
Objectives:
By the end of the unit, the students will be able to understand the different tools used to evaluate
Front Office Operation.
 Setting Room Rates – Hubbart Formula, Rule-of-thumb approach, Market condition

approach
 Forecasting Room Availability
 Useful forecasting data
 Forecast Formula

 Types of forecast
 Forecast forms
 Factors for evaluating Front Office Operations
UNIT – II BUDGETING
Objectives:
By the end of this unit, the students will be able to define budget, explain the types and apply it
for a profitable business.
 Types of budget and budget cycle

 Making Front Office budget
 Factors affecting budget planning
 Capitol and operations budget for front office
 Advantages and disadvantages of budgeting
UNIT – III YIELD MANAGEMENT
Objectives:
By the end of this unit, the students will be able to explain the significance of yield, calculate
yield and generate various statistics based on revenue management.
 Concept and importance of yield management

 Applications of yield management in Hotel Industry
 Capacity Management
 Discount allocation
 Duration control
 Measuring yield
 Potential high and low demand tactics

 Yield management software
 Yield management team
UNIT – IV MANAGERIAL INSIGHTS IN HOUSEKEEPING
Objectives:
By the end of this unit, students will develop managerial skills and administrative acumen in
housekeeping.
 Time and motion study in housekeeping

 Preparation of duty chart for housekeeping staff
 Team spirit in Housekeeping
 Budgeting
 Standard operating Procedures
 Security from Theft in housekeeping department
 Managerial styles in Housekeeping
UNIT – V TRENDS IN HOUSEKEEPING
Objectives
By the end of this unit, the students will be able to infer some of the trends followed in
housekeeping.
 Interior designing
 Green Housekeeping
 Outsourcing Housekeeping
 Training in Housekeeping department – Objectives of training, benefits and types
 Swimming pool management – Components of a swimming pool system, pool size and
shape, water clarity, type of filters and how they work, the backwashing cycle, algae,
chloramines, pool equipemts

REFERENCE BOOKS
 Thomas JA Jones, Professional Management of Housekeeping Operations, 5thedn, (John

Wiley & Sons, New Jersey, 2008)
 Matt A Casado, Housekeeping Management,(Wiley &Sones, 2011)
 Malini Singh, Jaya B George, Housekeeping: Operations, Design and Management,
Jaico Publishing House, 2008
Dr. JagmohanNegi, Hospitality Reception and Front Office, (S Chand and Company, 2013)
54 ADVANCED FOOD PRODUCTION PRACTICAL
MENU 01
Consommé Carmen
Poulet Sauté Chasseur
Pommes Loretta
Haricots Verts
MENU 02
Bisque D’écrevisse
Escalope De Veau viennoise
Pommes Batailles
Epinards au Gratin

MENU 03
Crème Du Barry
Darne De Saumon Grille
Sauce paloise
Pommes Fondant
Petits Pois A La Flamande
MENU 04
Veloute Dame Blanche
Cote De Porc Charcuterie
Pommes De Terre A La Crème
Carottes Glace Au Gingembre
MENU 05
Cabbage Chowder
Poulet A La Rex
Pommes Marguises
Ratatouille
MENU 06
Barquettes Assortis
Stroganoff De Boeuf
Pommes Persilles
Riz Pilaf
MENU 07
Duchesse Nantua

Poulet Maryland
Croquette Potatoes
Banana fritters
Corn gallets
55 ELECTIVES
1. Food Production and Patisserie

UNIT – I INTERNATIONAL CUISINE
Objectives
By the end of this unit, the students will be able to appreciate the importance of International Cuisine
 Geographic location
 Historical background
 Staple food with regional Influences
 Specialities
 Recipes
 Equipment in relation to:
Great Britain
France
Italy

Spain & Portugal
Scandinavia
Germany
Middle East
Oriental
Mexican
Arabic
UNIT – II CHINESE CUISINE

Objectives
By the end of this unit the students will be able to explain the significance of Chinese Cuisine
 Introduction to Chinese foods
 Historical background
 Regional cooking styles
 Methods of cooking
 Equipment & utensils
BAKERY & CONFECTIONERY
UNIT – III ICINGS & TOPPINGS

Objectives
By the end of this unit the students will be able to apply the skills involved in Icings and toppings
 Varieties of icings
 Using of Icings
 Difference between icings & Toppings
 Recipes
UNIT – IV FROZEN DESSERTS

Objectives
By the end of this unit the students will be able to classify frozen desserts, methods of preparation and
ingredients used in ice cream production
 Types and classification of Frozen desserts
 Ice-creams – Definitions
 Methods of preparation

 Additives and preservatives used in Ice-cream manufacture
UNIT – V MERINGUES
Objectives
By the end of this unit the students will be able to explain the procedure involved in preparation of meringues
 Making of Meringues
REFERENCE BOOK:
 1. Theory of cookery by Krishna Arora

 2. Professional Chef – The Art of Fine Cooking by Arvind Saraswat.
2. Food and Beverage Service

UNIT – I FOOD & BEVERAGE STAFF ORGANISATION
Objectives
By the end of this unit the students will be able to explain the staff organization of Food and
Beverage Service department
 Categories of staff
 Hierarchy
 Job description and specification
 Duty roaster
UNIT – II MANAGING FOOD & BEVERAGE OUTLET

Objectives
By the end of this unit the students will be able to apply supervisory skills and develop
efficiency and understand standard operating procedures
 Supervisory skills
 Developing efficiency
 Standard Operating Procedure

UNIT – III BAR OPERATIONS
Objectives
By the end of this unit the students will be able to classify bar and understand the bar
operations
 Types of Bar
 Cocktail
 Dispense
 Area of Bar
 Front Bar
 Back Bar
 Under Bar (Speed Rack, Garnish Container, Ice well etc.)
 Bar Stock
 Bar Control
 Bar Staffing
 Opening and closing duties
UNIT – IV COCKTAILS & MIXED DRINKS

Objectives
By the end of this unit the students will be able to classify cocktails and prepare world famous
cocktails
 Definition and History
 Classification
 Recipe, Preparation and Service of Popular Cocktails
- Martini – Dry & Sweet

- Manhattan – Dry & Sweet
- Dubonnet
- Roy-Roy
- Bronx
- White Lady

- Pink Lady
- Side Car
- Bacardi
- Alexandra
- John Collins
- Tom Collins
- Gin FIZZ
- Pimm’s Cup – no. 1,2,3,4,5
- Flips
- Noggs
- Champagne Cocktail
UNIT – V MIXED DRINKS
- White Lady
- Pink Lady
- Side Car
- Bacardi
- Alexandra
- John Collins
- Tom Collins
- Gin FIZZ
- Pimm’s Cup – no. 1,2,3,4,5
- Flips
- Noggs
- Champagne Cocktail
REFERENCE BOOKS:
1. Food and Beverage Service – Dennis Lillicrap
2. The Beverage Book – Andrew Durkan and John Cousins

3. HOUSEKEEPING
UNIT – I SAFETY AND SECURITY
Objectives
By the end of this unit the students will be able to understand the significance of safety
and security
 Safety awareness and accident prevention
 Fire safety and fire fighting
 Crime prevention and dealing with emergency situation
UNIT – II INTERIOR DECORATION

Objectives
By the end of this unit the students will be able to apply the techniques involved in
Interior Decoration
 Elements of design
 Colour and its role in décor –types of colour schemes
 Windows and window treatment
 Lighting and lighting fixtures
 Floor finishes
 Carpets
 Furniture and fittings
 Accessories

UNIT – III LAYOUT OF GUEST ROOMS
Objectives
By the end of this unit the students will be able to plan a layout of guest room and apply
principles of design while configuring a guest room
 Sizes of rooms, sizes of furniture, furniture arrangement
 Principles of design
 Refurbishing and redecoration
UNIT – IV NEW PROPERTY COUNTDOWN

Objectives
By the end of this unit the students will be able to understand the operations involved in
pre-opening aspects of a property
 Identifying land for construction
 Identifying builders
 Flow of work
 Materials and supplies
 The projects team
 Staffing
 Branding the property
UNIT – V
 Materials and supplies

 The projects team
 Staffing
 Branding the property
REFERENCE BOOKS

 Thomas JA Jones, Professional Management of Housekeeping Operations,
5thedn, (John Wiley & Sons, New Jersey, 2008)
 Matt A Casado, Housekeeping Management,(Wiley &Sones, 2011)
4. FRONT OFFICE
UNIT – I YIELD MANAGEMENT
Objectives
By the end of this unit the students will be able to understand and apply the techniques of yield
management in optimizing revenue for the hotel
 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
UNIT – II TIMESHARE & VACATION OWNERSHIP

Objectives
By the end of this unit the students will be able to understand the timeshare and vacation
ownership business as compared to hotel business
 Definition and types of timeshare options
 Difficulties faced in marketing timeshare business
 Advantages & disadvantages of timeshare business
 Exchange companies -Resort Condominium International, Intervals International
 How to improve the timeshare / referral/condominium concept in India- Government’s
role/industry role
UNIT – III SECURITY AND LODGING INDUSTRY
Objectives
By the end of this unit the students will be able to explain the need for security and safety in
lodging industry
 Developing the security program.
 Management role in security.
 Setting up the security program.
 Security and law
UNIT – IV ACCOMMODATION FACILITY PLANNING
Objectives
By the end of this unit the students will be able to apply the skills involved in facility planning of
various operational areas of a hotel

 Planning the Front Office Layout
 Ergonomics
 Lobby layout
 Front Desk layout
 Bell Desk layout
 Back Office layout
 Planning and design.
 Room dimensions (length, width, height, space management)
 Facilities and services for disabled guest room.
 Balconies and terraces
 Eva floor
 Work ergonomics
 Bathroom layout
 Fitting and fixtures
 Disabled guest bathroom features
UNIT V RELATED CASE STUDIES IN FRONT OFFICE
Objectives
The faculty may discuss relevant case studies connected with Front Office and help students
develop decision making skills and problem solving skills
REFERENCE BOOKS

Delhi, 2016)

56 PROJECT WORK
Objectives:
The objective of research is to seek answers to problems through application of scientific
methodology which guarantees that information collected is reliable and unbiased. This
information is utilised to make conclusions and recommend solutions. The elements that are to
be kept in mind while undertaking research is deciding a relevant topic, feasibility, coverage,
accuracy and research, objectivity and ethics.
Students will work closely with their supervisor and develop mutually working
relationship to initiate the research which would involve preparing an outline and preliminary
collection of data. The supervisor will guide the student in framing and planning the research
project and the methodology to be adopted in collection of data, through interviews, telephones,

mailers etc. while the student on their part will expose themselves to research of the topic
through meetings, interviews, internet search, library etc. The student should generally produce
all material in word processed or typed format so that the presentation is neat and legible.
Student must inform their supervisor or other people with whom their work is being discussed.
The research should be planned to minimise time wastage and a clear time scale should be put in
place. The research should really spell out the objective, its findings, the methodology adopted,
its conclusions and recommendations. The student and supervisor will work together to prepare
synopsis of the research.
One hour per week has been allocated for the purpose and students alongwith the
supervisor must regularly interact during this period. The final preparation and presentation
would be done before a panel of internal and external examiners through a report and viva voce.
MODE OF EVALUATION
Pre-preparation of the project / Attendance 25 marks
Viva 25 marks
Project report 50 marks
TOTAL MARKS 100 MARKS

SEMESTER – VI
61 Internship (Industrial Practicum)
OBJECTIVES :
The objective of this industrial practicum is to help the students understand The
Working of a hotel and be able to analyze its strengths weakness opportunities and the
threats.
TYPE OF REPORT
The report should be based on the compulsory 16 weeks/100 days of training to be completed
from January to April of Sixfth semester in a hotel of repute (preferable of a 3 star, 4 star or a
5 star property). A student log book should be maintained by every student during the training
period. The student should note down on the daily basis the task performed/ observed,
methodology involved and points to note and assessed daily by the supervisor / manager. Using
the Information contained in the log book and under the guidance of faculty member of college

in which the student is studying, the student should cover the entire operation of the hotel and
and inter - organizational SWOT (STRENGTH, WEAKNESS, OPPORTUNITIES, AND
THREATS) analysis.
A Minimum of 90% of Attendance is compulsory for the successful completion of the
training programme.
FORMULATION
The length of the report may be about 150 to 160 double spaced typed, printed (black and
white) A-4 Size pages (excluding appendices and exhibits).10% variation on the either side is
permissible.
LIST OF CONTENT OF THE REPORT
A Copy Of The Training Certificate Attested By Principal Of The College
Acknowledgement
Project Preface
Chapter -1 Introduction
Chapter -2 Scope, Objective, Methodology & Limitations
Chapter -3 Profile Of The Place And Hotel
Chapter -4 Departmental Classification Of Hotel
Chapter -5 Detailed Operations Of Each Department Of Hotel
Chapter -6 Swot Analysis Of Hotel
Chapter -7 Conclusion
Bibliography
List Of Annexure/Exhibits
Submission of Report

One typed (duly singed by faculty guide and principle of the college) copy of the report is to be
submitted in person, by the student, to the examiner at the time of viva voce. Project submitted
later than that will not be accepted.
1. Original training certificate
2. University copy & student ‘s copy of project report ( duly singed by the faculty guide and
principle of the college)
3. Students log book ( duly singed by Training Manager/ HRManager OR equivalent)
4. Examination Hall ticket.
5. College identity card
6. Dress code : College uniform
STUDENTS WHO DO NOT CONFORM TO THE ABOVE WILL NOT BE EXAMINED
PROJECT EVALUATION
Project report will be valued by the Examiner appointed by the University.
MODE OF EVALUATION
Log book 25 marks
Viva 25 marks
Project report 50 marks
TOTAL MARKS 100 MARKS
NOTE
Marks for the log book should be awarded by the Project guide appointed by the
College.
Panel of evaluation will consist of two members. One will evaluate the Project and
other will evaluate the Presentation. The project viva voce will be conducted by both
members of the Panel. Total time allotted for the above should not exceed 10 minutes.

The presentation could be done on OHP sheets or as a Powerpoint presentation using a
computer or a laptop connected to LCD depending upon the available resources of the
examiner. The students could show it in their personal laptop also.

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ALAGAPPA UNIVERSITY

(Accredited with A+ Grade by NAAC (CGPA : 3.64) in the Third Cycle ,

DIRECTORATE OF COLLABORATIVE PROGRAMMES

B.Sc Catering and Hotel Administration

B.Sc., CATERING AND HOTEL ADMINISTRATION

2. For the Degree:

4. Duration of the course:

5. Standard of Passing and Award of Division:

6. Continuous internal Assessment:

B.Sc., CATERING AND HOTEL ADMINISTRATION

9. Question Paper pattern:

B.Sc., CATERING AND HOTEL ADMINISTRATION

11. Fee structure

12. Other Regulations:

13. Industrial Exposure:

B.Sc., CATERING AND HOTEL ADMINISTRATION

Semester Sub Subject Credits hour Int., Ext., Total

B.Sc., CATERING AND HOTEL ADMINISTRATION

ம ொழி விளக்க ் - ம ொழிக்குடு ் பங் கள் - உலகச் மச ் ம ொழிகள் , இந்தியச்

அலகு 2- இலக்கியங் களில் ஆரைகள்

அலகு 3- இலக்கியங் களில் அணிகலன் கள்

அலகு 4 - இலக்கியங் களில் கரலகள்

அலகு 5- இலக்கியங் களில் பல் துரைச் சிந்தரனகள்

பார்வவ நூல் கள் (பொை்ரவ நூல் களில் வினொக்கள் அர தல் கூைொது)

B.Sc., CATERING AND HOTEL ADMINISTRATION

Prescribed Text : ALORS I

Authors : Marcella Di Giura

Available at : Goyal Publishers Pvt Ltd

Tel. 011 – 23852986 / 9650597000

Question Paper Pattern : Semester I

Maximum Marks : 75 Times: 3 Hrs

B.Sc., CATERING AND HOTEL ADMINISTRATION

1. Story : Khahani Manjari

Prescribed Portions : (a) Bada Ghar ki Beddi

2. Novel : Nirmala (Brief) by Premchand

Prescribed Portions : Noun, Pronoun, Adjective,

4. Translation : Anuvad Abyas PART III

Prescribed Portions : Lesson 1 – 10 (Hindi to English)

UNITISED SYLLABUS I SEMESTER

B.Sc., CATERING AND HOTEL ADMINISTRATION

PROSE AND COMMUNICATION SKILLS

13 BASIC FOOD PRODUCTION AND PATISSERIE

B.Sc., CATERING AND HOTEL ADMINISTRATION

 General kitchen hygiene and sanitation

 HACCP (Hazard Analysis and Critical Control Points)

 Ethics in the kitchen

 Food and its relation to health

 Definition of Basal Metabolism

 Major nutrients – functions, sources and deficiency of Carbohydrates, Proteins, Fat,

Vitamins, Minerals, Water and Fibre

UNIT – II COOKING FUELS, KITCHEN EQUIPMENT AND PROCESSING OF

B.Sc., CATERING AND HOTEL ADMINISTRATION

various kitchen equipments and explain the processing of commodities

 Types of cooking fuels

 Uses of cooking fuels

 Classification of Kitchen Equipment

 Uses of Kitchen Equipment

 Care and maintenance