s.n.r. sons college (autonomous)

1

S.N.R. SONS COLLEGE (Autonomous) (Affiliated to Bharathiar University)

(Re-Accredited with „A‟ Grade by NAAC) (An ISO 9001:2008 Certified Institution)

S.N.R. College Road, Coimbatore-641 006, Tamil Nadu, India.

Phone: (0422) 2562788 Fax: (0422) 2560387 Website: www.snrsonscollege.org

“Scheme of Examination along with Distribution of Marks and Credits”

CBCS PATTERN

UNDER GRADUATE PROGRAMMES

SNR Sons College, Coimbatore-641 006 B.Sc., Catering Science & Hotel Management

(For the students admitted during the academic year 2016-2017 and onwards)

Part Study Components and

Course Title CIA

Comprehensive Exam

Total Credit

Semester I

I 16T01/16H01/16F01/16M01 Language-I: Tamil-I / Hindi-I / French-I / Malayalam-I

30 70 100 3

II 16E01 English for Communication -I

30 70 100 3

III 16HM101 Core I-Food Production I

30 70 100 4

III 16HM102 Core II-Food & Beverage Service I

30 70 100 4

III Core III-Practical I-Food Production I

- - - -

III Core IV-Practical II-Food & Beverage Service I

- - - -

III 16HM103 Allied I-Front Office Operations I

30 70 100 3

IV 16ES01 Environmental Studies

100 - 100** 1

IV 16CPE01 PACE I

- 100 100** 1

IV 16HMJC1 JOC

- - - 1$

Semester II

I 16T02/16H02/16F02/16M02 Language II: Tamil-II /Hindi-II / French-II / Malayalam-II

30 70 100 3

http://www.snrsonscollege.org/

2

II 16E02 English for Communication -II

30 70 100 3

III 16HM201 Core V-Food Production II

30 70 100 4

III 16HM202 Core VI-Food & Beverage Service II

30 70 100 4

III 16HM203 Core III-Practical I-Food Production I

30 70 100 3

III 16HM204 Core IV-Practical II-Food & Beverage Service I

30 70 100 3

III 16HM205 Allied II-Housekeeping Operations I

30 70 100 3

III

16HM206 Skill Based Course-1: Practical III- Housekeeping Operations

30 70 100 3

IV 16VE01 Value Education

100 - 100** 1

IV 16CPE02 PACE II

- 100 100** 1

IV 16HMJC2 JOC

- - - 1$

Semester III

III 16HM301 Core VII-Food Production III

30 70 100 4

III 16HM302 Core VIII-Food & Beverage Service III

30 70 100 4

III 16HM303 Core IX-Bakery & Confectionery I

30 70 100 4

III Core X-Practical IV-Food Production II

- - - -

III Core XI-Practical V-Food & Beverage Service II

- - - -

III 16HMI01 Open Elective I-Tourism & Travel Management

30 70 100 3

III 16HM304 Allied III- Housekeeping Operations II

30 70 100 3

III 16HM305 Skill Based Course 2: Practical VI-MS Office

30 70 100 3

3

IV 16BT01/16AT01 Basic Tamil I/Advanced Tamil I #

100 - 100** 1$

IV 16CPE03 PACE III

- 100 100** 1

IV 16HMJC3 JOC

- - - 1$

Semester IV

III 16HM401 Core XII-Food Production IV

30 70 100 4

III 16HM402 Core XIII-Food & Beverage Service IV

30 70 100 4

III 16HM403 Core XIV-Bakery & Confectionery II

30 70 100 4

III 16HM404 Core X-Practical IV-Food Production II

30 70 100 3

III 16HM405 Core XI-Practical V-Food & Beverage Service II

30 70 100 3

III 16HME01 Elective I-Principles of Nutrition

30 70 100 4

III 16HM406 Allied IV-Front Office Operations II

30 70 100 3

III

16HM407 Skill Based Course 3: Practical VII -Front Office Operations

30 70 100 3

IV 16BCT02/16AT02 Basic Tamil II / Advanced Tamil II #

100 - 100** 1$

IV 16CPE04 PACE IV

- 100 100** 2

IV 16HMJC4 JOC

- - - 1$

Semester V

III 16HM501 Core XV-Food Production V

30 70 100 4

III 16HM502 Core XVI-Food & Beverage Service V

30 70 100 4

III

16HM503 Core XVII-Food & Beverage Management

30 70 100 4

4

List of Elective papers (Can choose any one of the paper as electives)

Elective-I

A 16HME01- Principles of Nutrition

B 16HME01A- Interior Decoration

C 16HME01B- Travel Administration

Elective-II

A 16HME02- Entrepreneurship Development

B 16HM E02A- Food Service Facilities Planning

C 16HM E02B- Hotel Marketing Management

III 16HM504 Core XVIII-Practical VIII-Food Production III

30 70 100 3

III 16HM505 Core XIX-Practical IX-Food & Beverage Service III

30 70 100 3

III 16HME02 Elective II-Entrepreneurship Development

30 70 100 4

III 16HMI02 Open Elective II-Hospitality Management

30 70 100 3

III

16HM506 Skill Based Course 4 : Practical X-Bakery & Confectionery

30 70 100 3

IV 16CPE05 PACE V

- 100 100** 2

IV 16HMJC5 JOC

- - - 1$

Semester VI

III 16HM601 Core XX-Industrial Exposure Training Viva-voce*

80 20 100 10

V

Extra-Curricular Activities 16NS01/16SP01/16SI01/16NC01/16YR01/16RB01 NSS/ SPORTS/SIS/NCC/ YRC/RBC

100 - 100** 1

5

List of Open Elective papers offered by the department

Open Elective-I 16HMI01 Tourism and Travel Management

Open Elective-II 16HMI02 Hospitality Management

*It is compulsory for the students to undergo training for one month in classified hotels, restaurants /bakery /fast food outlet at the end of I yr. & II yr. year during summer vacation for which certificates must be submitted in the department. During the 6th semester, the students are required to undergo training in any sector of the hospitality industry with the approval of the Department from December to March. A detailed report on Training must be presented for viva- voce examination at the end of 6th semester.

Summary

Part Subject Papers Credit Total

credits Papers Marks

Total marks

Part I Languages 2 3 6 2 100 200

Part II English 2 3 6 2 100 200

Part III

Core 20 80 92

20 100 2400

Allied 4 12 4 100

OPEN ELECTIVES

2 3 6 2 100 200

Electives 2 4 8 2 100 200

Skill Based 4 3 12 4 100 400

3600

Part IV

Lang. 2 1 2$ 2 100 200**

PACE 3 1 3

5 100 500**

2 2 4

EVS & VE 2 1 2 2 100 200**

JOC 5 1 5$ - - -

Part V @ Extension 1 1 1 1 100 100**

Total 140

$ - Extra credit courses ** - Not included in total marks CIA: Continuous Internal Assessment Total Marks for the Programme: 3600 CE: Comprehensive Examination Total Credits for the Programme: 140

Chairman, Board of Studies in CS&HM

All UG Courses (2016 Batch)

16ES01 - ENVIRONMENTAL STUDIES

COURSE OBJECTIVES: To equip the students in understanding various aspects of the environment and

how environment could be applied in finding sustainable solutions to environmental

issues. To learn the concepts in ecology and environmental engineering, to apply these

concepts in sustainable development and restoration of ecology and environment.

Outline the concepts of ecosystem and environmental interactions

Understand the ecosystem functions

To understand the role of various environmental pollutants and its effects.

Unit I: (2) Multidisciplinary nature of environmental studies: Definition, scope and importance, Need for public

awareness.

Unit II : (5) Ecosystems-Structure and function of an ecosystem, Producers, consumers and decomposers, Energy flow in

the ecosystem, Food chains, food webs and ecological pyramids. Types of ecosystem Forest ecosystem,

Grassland ecosystem, Desert ecosystem, Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)

Unit III : (6) Environmental Pollution – Definition, Cause, effects and control measures of Air pollution, Water pollution,

Soil pollution, Noise pollution, Nuclear hazards.Solid waste Management : Causes, effects and control

measures of urban and industrial wastes. Disaster management : floods, earthquake, cyclone and landslides.

Unit IV : (5) Social Issues and the Environment - Urban problems related to energy, Water conservation, rain water

harvesting, watershed management, Environmental Issues in Coimbatore District (Noyyal River, Dye Industries

and Agricultural issues). Environmental ethics : Climate change, global warming, acid rain, ozone layer

depletion, nuclear accidents. Environment Protection Act, Wildlife Protection Act, Forest Conservation Act,

Issues involved in enforcement of environmental legislation.

Unit V : (4) Human Population and the Environment - Population growth, variation among nations, Population explosion

– Family Welfare Programme, Environment and human health, Human Rights Women and Child Welfare, Role

of Information Technology in Environment and human health.

Total Periods: 22

COURSE OUTCOME: Identify the key concepts in ecosystems management

Summarize wastewater characteristics and treatment protocols

Outline the concepts of ecosystem and environmental interactions

Understand the ecosystem functions

Development of sustainable ecosystems

REFERENCE:

1. Textbook for Environmental Studies for Undergraduate Courses of all Branches of Higher

Education Erach Bharucha for University Grants Commission

2. Thangamani. A and Shymama. T, A Text Book of Environmental Studies, 2nd

ed, DPH, New Delhi,

2006.

3. Environmental Studies for Undergraduate Course – Bharathiar University.

Semester I

Credit 1

Max.

Marks

CIA - 100

TOT = 100

B.Sc., Catering Science & Hotel Management (2016 Batch)

16HM101 -FOOD PRODUCTION-I

COURSE OBJECTIVES

To impart knowledge on food commodities, preparation of ingredients &

kitchen equipment

To impart knowledge on methods of cooking & hygienic practices in

kitchen

UNIT–I FOOD COMMODITIES 12 Aims and objectives of cooking food, Food commodities-meaning and examples of cereals & millets, pulses,

classification and examples of fats and oils, vegetables and fruits, examples and uses of nuts, meaning, examples and

uses of spices and condiments, function, types and examples of raising agents, examples and uses of sweetening

agents ,thickening agents, coloring and flavoring agents, salt & liquid-uses.

UNIT–II MISE-EN-PLACE 12 Mise-en-place-preparation of ingredients-washing, peeling, paring, cutting, grating, grinding, mashing, sieving,

steeping, emulsification, evaporation and homogenization, Methods of mixing food-rubbing, rolling, kneading,

folding, stirring, whipping, creaming, pressing, Basic Indian masalas-garam masala, pulao masala, chat masala,

sambar powder, rasam powder, curry powder, Basic Indian Gravies-white, brown, red, yellow, green, makhani.

UNIT–III EQUIPMENT & METHODS OF COOKING 12 Equipment used in the kitchen-factors in selection, classification and examples, Cooking fuels-various fuels used in

kitchen-advantages and disadvantages, Methods of heat transfer- conduction, convection and radiation, Methods of

cooking food-moist heat methods of cooking, dry heat methods of cooking, fats as medium of cooking, microwave

cooking.

UNIT–IV KITCHEN ORGANIZATION 12 Effect of cooking on carbohydrate, protein and fat, Kitchen organization – classical brigade of a large kitchen,

Duties and responsibilities of each staff, co-ordination with other departments, Kitchen designing – location of

kitchen, work place design, work place environment, layout, principles followed in planning layout, lay out of a well

planned Indian kitchen.

UNIT–V HYGIENE & SAFETY 12 Hygiene & Safety- Personal hygiene- personal cleanliness, general health and fitness, kitchen clothing, Kitchen

hygiene-cleaning materials and equipment, kitchen premises, hygiene of kitchen equipment, Safety in kitchen –

accidents in kitchen, reporting accidents, accident prevention- prevention of cuts and scratches, burns and scalds,

machinery, explosions, floors, first aid- first aid equipment, first aid procedures.

Total Periods: 60

Course Outcome

Ability to use ingredients and equipment appropriately

Ability to carry out preparation and preparation of food as per principles of cooking

Ability to perform duties in well planned kitchen layout

Ability to adopt hygienic practices and safety measures in the kitchen

TEXT BOOK 1. Ronald Kinton,Victor Ceserani and David Fosket,“Theory of Catering”ELSTPublishers,9th

Edition,

London,2005.

REFERENCE BOOKS 1. Ronald Kinton,Victor Ceserani and David Fosket,“PracticalCookery”ELSTPublishers,9th

Edition,

London,2000.

2. KrishnaArora,“Theory of Cookery”Frank Bros and Co Publishers,4thEdition, New Delhi,2001.

3.Thangam.E.Philip,“Modern Cookery for Teaching and Trade”(Volume-I)Orient Longman Publishers,

5th

Edition,New Delhi,2003.

Semester I

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HM102 -FOOD AND BEVERAGE SERVICE-I

COURSE OBJECTIVES To impart knowledge on various types of restaurant, restaurant organization

& food service equipment

To make the student understand the importance of ancillary sections of food

service area, styles of food service and non alcoholic beverages

UNIT–I FOOD SERVICE INDUSTRY 12 Introduction to the food service industry in India, Sectors of food service industry with examples, Types of

restaurants and their characteristics, Bistro, Brasseri, Coffee shop, Specialty restaurant, Fine dining restaurant,

Popular restaurant, Dhaba, Rotisserie, Barbeque restaurant, Night club, Discotheque, Café, Cafeteria, Food court,

Kiosk, Drive-in, Pub, Carvery, Restaurant organization, Duties and responsibilities of restaurant staff, Qualities

required for a wait staff.

UNIT–II FOOD SERVICE EQUIPMENT 12 Introduction, Furniture-table, chairs, booster chairs, side boards, reception desk, Linen- Description and uses of table

cloth, napkin, slip cloth, waiter’s cloth, tray cloth, and buffet cloth, Tableware- meaning, classification, examples,

Crockery-meaning, uses and dimension of crockery used, Selection criteria, Glassware-Cutlery and flatware,

Examples for cutleries and their uses, Special equipment used in the restaurant and their uses. Disposables-

Purchase, consideration for food service equipment, Storage of service equipment.

UNIT–III ANCILLARY SECTIONS 12 Introduction, Still room- Still room functions, equipment and still room control, Silver room/Plate room -Functions,

Silver cleaning method, Wash-up- Sections of wash-up area and their functions, Manual wash, Dish washing

machine, Hot plate, Pantry, Linen store, Dispense bar.

UNIT–IV STYLES OF FOOD SERVICE 12 Introduction, Waiter service- English, American, French, Russian, Gueridon, Tray service- explanation of each with

advantages and limitations, Self service- Cafeteria service, Counter service and Vending- explanation with

advantages and limitations, Assisted service- Buffet, Carvery- explanation with advantages and limitations.

UNIT–V NON-ALCOHOLIC BEVERAGES 12 Introduction, Categories of non-alcoholic beverages, Coffee- various methods of making coffee-instant, sauce pan,

la cafeteria, percolator, cona, Filter, Espresso and Turkish methods, Faults in coffee and reasons for faults, Service

of coffee, Tea- Methods of making tea, service of tea, tisanes- meaning, Milk-based drinks- Hot chocolate, malted

drinks, milk shake- preparation and service, aerated drinks, squashes, juices, mineral water and syrups- meaning and

service.

Total Periods: 60

Course Outcome

Ability to recognize various types of restaurant and their features

Ability to handle food service equipment professionally

Ability to work in various ancillary sections of food service areas

Ability to carry out various styles of service in a professional manner

Ability to prepare and serve various non-alcoholic beverages

TEXT BOOK 1. Singaravelavan.R,,“Food and Beverage Service” Oxford University Press, 1

st Edition, New Delhi, 2011.

REFERENCE BOOKS 1. Dennis Lillicrap & John A. Cousins,“Food and Beverage Service”Hodder Education,VIII Edition London,2010.

2. John Cousins,Dennis Lillicrap,Suzanne Weekes,“Food and Beverage Service”Hodder Education,IX Edition, London,2014.

3. Sudhir Andrews,“Food & Beverage Service– Training Manual” MacGraw Hill Education (India) Private Limited,

New Delhi,2013.

Semester I

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100

http://www.amazon.in/s/ref=dp_byline_sr_book_2?ie=UTF8&field-author=Dennis+Lillicrap&search-alias=stripbooks

http://www.amazon.in/s/ref=dp_byline_sr_book_1?ie=UTF8&field-author=John+Cousins&search-alias=stripbooks



http://www.amazon.in/s/ref=dp_byline_sr_book_3?ie=UTF8&field-author=Suzanne+Weekes&search-alias=stripbooks


16HM103-FRONT OFFICE OPERATIONS-I

OBJECTIVES: To give an overall view of the types of hotels, rooms, room rates and guests

To impart knowledge on the entire flow of activity concerned with the sale of

rooms

UNIT-I TYPES OF HOTELS, ROOMS, ROOM RATES, GUESTS 12 Introduction to hotel industry; Classification of hotels as per location, size, clientele, length of stay, facilities offered.

Other types of hotels – heritage hotels, time-share hotels, casino hotels, ecotels, floatels, boutique hotels. Types of

rooms; Meal plans-EC, CP, AP, MAP; Room rates-rack rate, corporate rate, commercial rate, airline rate, group rate,

children rate, package plan rate, back to back series rate, best available rate ; Types of guest based on purpose of

visit, group size, origin.

UNIT –II ORGANIZATION OF FRONT OFFICE 12 Front office department – functions, layout, organization chart of small, medium and large hotel; Duties of front

office personnel – Front Office Manager, Business Center Coordinator, Reservation Assistant, Receptionist,

Information Assistant, Cashier, Night Auditor; Equipment used in front office; Coordination of front office with

other departments.

UNIT-III RESERVATION 12 Reservation – meaning, importance of reservation process; types of reservation – guaranteed and non-guaranteed

reservation; sources of reservation – direct reservation, reservation network systems, agencies, online reservations;

Basic reservation activities – receiving inquiries, determining room availability, accepting or denying requests for

reservations, documenting reservations details, confirming reservations, maintaining reservation records, compiling

reservation reports.

UNIT-IV CHECK-IN PROCEDURE 12 Registration/Check-in procedure – main duties of reception department; basic check-in activities-preparation for

guest arrival, registration, room assignment and room rate, checking the method of payment, issuing the key and

escorting the guest; Overbooking – meaning, importance procedure to be followed in overbooking; taking position

formula-plus and minus position.

UNIT-V CHECK-OUT PROCEDURE 12 Check-out procedure; Late Check-outs, Late charges, Express check-out; Methods of account settlement – types of

settlement – cash settlement, credit settlement, procedures for accepting settlements; creating a good lasting

impression; updating front office records. Emerging trends in front office operations – software, keycards, C-forms,

online portals.

Total Periods: 60

Course outcome:

Ability to perform duties effectively in housekeeping department

Ability to handle reservations

Ability to work in control desk

TEXT BOOK 1. Sudhir Andrews,“Hotel Front Office Training Manual” Tata MacGraw Hill Publishing Company Ltd., 32

nd

Reprint, New Delhi,2004.

2. Sue Baker, Pam Bardley and Jeremy Huyton,“ Principles of Hotel Front Office Operations” Cassell Publishers,

2nd

Edition, New Delhi,2001.

REFERENCE BOOKS 1. Ahmed Ismail,“ Front Office Operations and Management” Thomson Publishers, 1

st Edition, Delmar,2002.

2 S.K.Bhatnagar,“ Front Office Management” Frank Bros and Co Publishers Ltd,1st Edition,New Delhi,2002.

Semester I

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM201 -FOOD PRODUCTION-II

COURSE OBJECTIVES

To impart knowledge on fundamentals of continental cookery.

To impart knowledge on food hygiene, HACCP & food hygiene

regulations.

UNIT–I STOCKS & SAUCES 12 Stocks- Meaning, uses and types, Recipes for Brown, White, Vegetable and Fish stock, Points observed while

making stock, Thickening agent used in continental cookery, Glazes- Meaning and uses, Sauces- Qualities of a good

sauce, Basic Sauces- Recipe for each, 5 derivatives (only examples), Proprietary sauces-Meaning, examples,

Miscellaneous sauces- meaning, examples and preparation.

UNIT–II SOUP, EGG & PASTA 12 Soup- Classification, explanation and examples, Garnishes for soup, Egg- characteristic of fresh egg, uses in

cookery, storage, Basic egg preparations- boiled, fried, scrambled, omelet, poached, en cocotte, Pasta - meaning,

types, examples with description of each, recipe for basic pasta dough, cooking of pasta-al dente, Pasta sauces.

UNIT–III FISH & POULTRY 12 Fish- Classification, examples, quality points for purchasing fish, cleaning and preparation of fin fish and shell fish,

cuts of fish, cooking of fin fish and shell fish, Poultry- Classification, quality points for purchasing poultry,

preparation of poultry for cooking- plucking, drawing, singeing, cleaning and trussing, cuts of poultry, cooking

methods, Game- meaning, types with examples, cooking methods.

UNIT–IV MEAT 12 Lamb &Mutton- Quality points of lamb & mutton, cuts of lamb & mutton, cooking methods, Pork- Quality points of

pork, cuts of pork, cooking methods, Ham, bacon & gammon-meaning, Beef & Veal - Quality points of beef & veal,

cuts of beef & veal, cooking methods, Steak-meaning, types of steak from sirloin and fillet of beef, terms used in

cooking steaks, Escalopes- meaning and cooking of escalopes.

UNIT-V FOOD HYGIENE 12 Food hygiene- definition, significance, food contamination and food poisoning- meaning, causes and prevention,

food handling, refrigeration and storage, dish washing and ware washing, HACCP- principles, important critical

control points under HACCP, Food Hygiene Regulations- equipment, personal requirements, requirements for food

premises, washing facilities, penalties, check list for catering establishments.

Total Periods: 60

Course Outcome

To prepare basic stocks and sauces for continental dishes

To recognize types, quality points and cuts of various meats

To adopt food hygiene practices and follow HACCP principles and food safety regulations

TEXT BOOKS 1. Ronald Kinton,Victor Ceserani and David Fosket,“PracticalCookery”ELSTPublishers,9th

Edition,

London,2000.

2. Ronald Kinton,Victor Ceserani and David Fosket,“Theory of Catering”ELSTPublishers,9thEdition,

London,2005.

REFERENCE BOOKS 1. KrishnaArora,“Theory of Cookery”Frank Bros and Co Publishers,4th


2. Thangam.E.Philip,“Modern Cookery for Teaching and Trade”(Volume-I)Orient Longman Publishers,

5th Edition,New Delhi,2003.

Semester II

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HM202 - FOOD AND BEVERAGE SERVICE-II

COURSE OBJECTIVES To familiarize the learners with French classical menu, types of menu and

breakfast and menu planning

To make the students understand the importance of mise-en-place, order

taking procedure and billing methods

UNIT–I MENU 12 Menu-Origin, Meaning, Functions, Points to be considered while planning a menu- Competition, Policy of the

establishment, Customer, Operational aspects- Gastronomic stand point, Nutritional stand point, Government

regulations, Classical menu sequence / French classical menu –courses, explanation for each with examples.

UNIT–II TYPESOFMENU 12

Menu types- Table d’ hôte, Ala Carte, Plat du jour, Carte du jour, Cyclic menu, Characteristics of Tabled’ hote, Ala

Carte, Table d’hote, Ala Carte menu planning, Various types of menus found in hotels, Accompaniments and cover

for selected dishes.

UNIT–III BREAKFAST 12

Menu and cover for Continental breakfast, English breakfast, House breakfast, American breakfast, Indian breakfast,

Service of breakfast in restaurants, Breakfast buffet.

UNIT–IV PREPARING THE RESTAURANT FOR SERVICE 12

Mise-en-scène, Mise-en-place, Points to be observed while laying the cover, Rules to be observed while waiting at

the table, General Service procedure during lunch or dinner, Do’s and Dont’s during service, Handling situations –

Dealing with different situations and guests in the dining area.

UNIT–V ORDER TAKING AND BILLING METHODS 12

Method of taking food order: check and bill system, service with order, duplicate system, triplicate checking system,

Circumstantial KOT’s, Alcoholic Beverage Order, Billing – Bill as separate cheque, separate bill, bill with order,

prepaid voucher, deferred account , e bills, Emerging trends in food and beverage service.

.

Total Periods: 60

Course Outcome

Ability to compile breakfast, lunch/dinner menus, set the cover and do the service with accompaniments

for the compiled menu

Ability to prepare the restaurant for service and handle different guests and situations in the dining area

Ability to take food order and present the bill

TEXT BOOK

1. Singaravelavan.R,,“Food and Beverage Service” Oxford University Press, 1st Edition, New Delhi, 2011.



3. Sudhir Andrews,“Food & Beverage Service– Training Manual” MacGraw Hill Education (India) Private Limited, New Delhi,2013.

Semester II

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100






B.Sc., Catering Science & Hotel Management (2016)

16HM203- Practical I-Food Production-I

COURSE OBJECTIVES:

To train the students in handling equipments and ingredients

To train the students in preparation of Indian and Continental Cuisine

Semester – I

Induction

Personal Grooming & uniform

Identification of kitchen equipment and ingredients

Handling knife

Hygienic practices and safety in kitchen

Indian Cookery

Demonstration of Basic Indian gravies

5 course Indian menu (minimum 10 menus) compiled from the following:

Rice

Indian Breads

Dal

Vegetable

Egg

Fish

Chicken

Mutton

Sweet

Semester – II

Continental cookery

Demonstration of stocks

Demonstration of basic sauces and its derivatives

5 course menu (minimum 10 menus) compiled from the following:

Appetizers

Soups

Egg

Pasta

Fish

Main course

Potato/ Vegetable

Dessert

Total Periods: 90

Course Outcome

Ability to prepare and present Indian and Continental dishes

TEXT BOOK 1. Ronald Kinton,Victor Ceserani and David Fosket,“PracticalCookery”ELSTPublishers,9th

Edition,

London,2000.

2.Thangam.E.Philip,“Modern Cookery for Teaching and Trade”(Volume-I)Orient Longman Publishers,

5th Edition,New Delhi,2003.

Semester I &II

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM204 –Practical II-FOOD AND BEVERAGE SERVICE-I

COURSE OBJECTIVES To train students in correct method of handling various F&B service

equipment

To train students in the service procedure of various courses of menu

TOPICS 1. Enumeration of food service equipment (cutlery, crockery, miscellaneous equipment)

2. Napkin Folding

3. Carrying light and heavy tray

4. Cleaning of Glassware, Cutlery and Crockery

5. Setting up the Sideboard

6. Laying and Relaying the Table cloth

7. Carrying glassware, bowls, cups and saucers

8. Carrying fresh plates

9. Placing of plates on table and clearance of soiled plates

10. Manipulating of service spoon and fork

11. Service of water, tea and coffee

12. Continental and English breakfast menu planning

13. Laying the cover for Continental and English breakfast

14. Order Taking for breakfast in restaurant

15. Service procedure for Continental and English breakfast in the restaurant

16. Continental and Full English breakfast tray set up

17. Luncheon and dinner Tabled hote menu planning

18. Ala carte and Table d hote menu- cover set up

19. Presenting the Ala carte menu and taking order

20. Service of appetizers

21. Service of soup

22. Service of fish

23. Service of main course

24. Service of entremets

25. Service of savory and cheese

26. Service of dessert

27. Preparing and presenting finger bowl

28. Service of coffee after meal

29. Preparing and presenting bill

30. Handling various situations

Total Periods: 75

Course Outcome

Ability to handle various cutlery, crockery and glassware

Ability to set the cover on the table and carry out correct procedure of service of various courses

Ability to prepare KOT and Bill according to order taken

Ability to handle various situations in the restaurant

TEXT BOOK





Semester I,II

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100







16HM205-HOUSEKEEPING OPERATIONS-I

OBJECTIVES: To provide comprehensive knowledge of housekeeping department

To impart knowledge on room and public area cleaning procedures

To provide understanding of control desk procedures

UNIT-I HOUSEKEEPING DEPARTMENT ORGANIZATION 9 Introduction, Functions of housekeeping department, Layout of department, Organization structure of housekeeping

department, Duties and responsibilities of housekeeping staff- Executive Housekeeper, Housekeeping Supervisor,

Uniform/Linen Room Supervisor, Night Supervisor, Room Attendant, Houseman, Coordination of housekeeping

with other departments in hotel, Qualities of housekeeping staff.

UNIT –II CLEANING EQUIPMENT AND AGENTS 9 Cleaning -Cleaning equipment-classification-manual and mechanical, selection, uses, care and maintenance, storage

of equipment, Cleaning agents-classification-selection, uses, care and storage, Polishes- metal, furniture and floor

polishes, Types of cleaning-daily cleaning routines, weekly cleaning, periodic or spring cleaning.

UNIT-III ROOMS & FLOORS-PRACTICES & PROCEDURES 9 Briefing and scheduling of staff, Rules on a guest floor, The Maid’s Cart, Cleaning a room-how to enter, Room

cleaning procedure, Making a bed, Dirty dozen, Cleaning a bathroom, Room Maintenance procedure, Evening

service, Second service, Reportable matters list, Weekly cleaning procedure, Preparing room report.

UNIT-IV PUBLIC AREA CLEANING 9 Public Area-Cleaning-floor terraces, elevators, elevator lobbies, guest floor corridors, floor linen closet, service

lobbies, stairways & elevators, function rooms, lobbies, shopping arcade, F&B outlets, linen/uniform rooms, offices,

store rooms, swimming pool, Cleaning methods of carpets, furniture-cane, leather, wood, upholstered, flooring-

ceramic tiles, marble, wood, Care & storage of out-of-service furniture.

UNIT-V CONTROL DESK 9 Control Desk-Role of control desk, Purchase-cleaning agents, guest supplies, Types of registers and files

maintained, Lost and Found procedure, Housekeeping supply room, Housekeeping furniture store, Stores

requisition, Budgeting, Types of budget, preparation of capital and operational budget.

Course outcome:

Ability to perform duties effectively in housekeeping department

Ability to use cleaning equipment and agents for cleaning guest rooms and public areas

Ability to work in control desk

Total Periods: 45

TEXT BOOK 1. Sudhir Andrews,“Hotel Housekeeping– Training Manual” MacGraw Hill Education (India) Private Limited,9th


REFERENCE BOOKS 1. Madelin Schneider,Georgina Tucker&Mary Scoviac,“The Professional Housekeeper” John Wiley ans Sons, Inc., 4

th Edition, New York,2010.

2. Sudhir Andrews,“Hotel Housekeeping Management & Operations”MacGraw Hill Education (India) Private

Limited,1st Edition,New Delhi,2007.

Semester II

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM206 –Practical III-HOUSEKEEPING OPERATIONS

COURSE OBJECTIVES To impart skills in basic housekeeping operations and procedures

TOPICS 1. Identification and use of cleaning equipment

2. Identification and use of cleaning agents

3. Polishing–metal and wood

4. Methods of stain removal

5. Cleaning of various surfaces/finishes-glass, marble, mirror, granite

6. Cleaning guest room-vacant room

7. Cleaning guest room-occupied room

8. Bed making-day service

9. Bed making-evening service

10. Public area cleaning-corridor, restaurant, front office

11. Preparation of room report and room checklist

12. Duty Rota preparation

13. Flower arrangement

14. First aid procedures

15. Handling situations

Total Periods: 30

Course Outcome

Ability to use cleaning equipment, cleaning agents and polishes

Ability to clean surfaces and guest rooms

Ability to do bed making and flower arrangement

Ability to give first aid & handle situations

TEXT BOOK

1. Sudhir Andrews,“Hotel Housekeeping– Training Manual” MacGraw Hill Education (India) Private Limited,9th


REFERENCE BOOKS 1. Madelin Schneider,Georgina Tucker&Mary Scoviac,“The Professional Housekeeper” John Wiley ans Sons, Inc.,

4th

Edition, New York,2010.

2. Sudhir Andrews,“Hotel Housekeeping Management & Operations”MacGraw Hill Education (India) Private

Limited,1st Edition,New Delhi,2007.

Semester II

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100

(2016 Batch)

1

VALUE EDUCATION

(Common to all UG courses)

COURSE OBJECTIVES

To orient about the society, social life, integrity in personal and public life. To learn the concepts of human values and respect for others To provide in-depth understanding about moral awareness To inculcate a sense of socially responsible citizens.

UNIT - I VALUE EDUCATION & HUMAN EDUCATION 4 Value Education - Definition - relevance to present day - Concept of Human Values - Self Introspection - Self

Esteem

UNIT – II SOCIETY & FAMILY VALUES 4 Structure and components of Society - Marriage and Family Values - Neutralization of Anger, Adjustability -

Threats to family life.

UNIT - III ETHICS & LEADERSHIP QUALITIES 4 Ethical values: Ethics, Social Ethics, Public Policy - Leadership qualities: Integrity, Character, Courage -

Personality development – Respect for Inter-culture

UNIT - IV SOCIAL VALUES 4 Social Values, Faith, Service, Commitment and Decency - Fundamental Rights and Responsibilities of citizens

UNIT - V SOCIAL PROBLEMS AND ROLE OF STUDENTS 4 Social Problems: Definition - Poverty, Illiteracy, Unemployment, Exploitation, Obscenity, Immorality -

Crimes and Online Crimes - Student unrest, Ragging and Peaceful Campus - Role of Students in tackling

social problems

Course Outcome Total Periods : 20

Develop a sense of self respect and respect for others

Able to occupy one‟s own social space and help others live peacefully Develop scientific temper and logical reasoning and to apply in day to day life

REFERENCE BOOKS

1. Mani Jacob (Ed). „Resource Book for Value Education‟, Institute for Value Education, New Delhi. 2002.

2. NCERT. “Value Education”. Dharma Bharti National Institute of Peace and Value Education,

Secunderabad, 2002.

3. Daniel and Selvamony. “Value Education Today - Madras Christian College, Tambaram and

ALACHE, New Delhi, 1990.

4. Ignacimuthu S. “Values for Life”. Better Yourself Books, Mumbai, 1991.

5. M.M.M.Mascaronhas. Centre for Research Education Science and Training for Family Life

Promotion - Family Life Education, Bangalore, 1993.

Semester II

Credit 1

Max.

Marks

CIA - 100

TOT =100


16HM301 - FOOD PRODUCTION-III

COURSE OBJECTIVES

To impart the knowledge on Indian regional cooking.

To impart knowledge on concept of volume cooking.

UNIT-I INTRODUCTION TO INDIAN COOKING 15 Philosophy of Indian food, Influence of the invaders and travelers on Indian cuisine – Greeks, Mughals, Chinese,

Portuguese and British, Regional and religious influences on Indian cuisine, Equipment used in Indian cooking,

Techniques employed in Indian cooking – Dum, Bhunao, Talna, Baghar, Dhungar, Sekna and Bhapa. Festival dishes

of India.

UNIT –II INDIAN REGIONAL CUISINE 15

Kashmir - Basic ingredient, Masalas, Method of cooking adopted and characteristics. Punjab - Basic ingredient,

Masalas, Method of cooking adopted and characteristics, Tandoori cooking – Tandoor pot marination, Tandoori

dishes. Bengal - Basic ingredient, Masalas, Method of cooking adopted and characteristics. Gujarat - Basic

ingredient, Masalas, Method of cooking adopted and characteristics. Maharashtra - Basic ingredient, Masalas,

Method of cooking adopted and characteristics. Speciality dishes of all the regions.

UNIT – III INDIAN REGIONAL CUISINE 15

Goa - Basic ingredient, Masalas, Method of cooking adopted and characteristics. Hyderabad - Basic ingredient,

Masalas, Method of cooking adopted and characteristics. Tamil nadu - Basic ingredient, Masalas, Method of

cooking adopted and characteristics. Kerala - Basic ingredient, Masalas, Method of cooking adopted and

characteristics. Speciality dishes of all the regions.

UNIT – IV VOLUME COOKING 15

Volume cooking- Introduction, Selection criteria for equipment, equipment required for volume production, care

and maintenance of equipment. Types of volume catering establishments – educational institutions, industrial

catering, army mess, hospital catering, off premises catering, airline catering, railway catering and marine catering.

UNIT – V PROCEDURES FOR VOLUME COOKING 15

Purchasing and indenting for volume cooking - introduction, Principle of indenting of volume feeding, purchasing

and receiving procedures, purchase specifications, Storage – bulk storage, storage of fruits and vegetables, dairy

products, meat and fish, dry foods, beverage and general items. Inventory control, control procedures to check

pilferages and spoilages, Portion control of food, challenges of volume catering.

Total Periods: 75

COURSE OUTCOME

Ability to identify various influences and techniques of Indian cooking.

Ability to identify the characteristics of North Indian regional cuisine.

Ability to identify the characteristics of South Indian regional cuisine.

Ability to work in various volume catering establishments.

Ability to follow the proper procedures involved in volume cooking

Text Books:

1. Parvinder S Bali, “Quantity food production operations and Indian cuisine” Oxford University press 7th

Edition,

New Delhi, 2016

Reference Books

1. Purobi Babbar, “Rotis & Naans of India” Vakil & Sons Ltd. 5th

Edition, New Delhi 2000

2. Vimal Patil, “Food Heritage and India” Vakils Feffer & Simons Ltd. 7th

Edition New Delhi 2003

Semester III

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HM302–FOOD & BEVERAGE SERVICE - III

COURSE OBJECTIVES To impart knowledge on basic types and preparation of alcoholic beverages.

To make the student understand wines of different countries.

To impart knowledge on pairing of food and wine.

UNIT –I ALCOHOLIC BEVERAGES 12 Introduction, Classification of alcoholic beverages with examples. Methods of preparing alcohol: Fermentation,

Distillation. Types of still: Pot still and Patent still, Proof. Scales to measure alcoholic strength, Strength of various

alcoholic drinks.

UNIT – II WINE 12 Introduction, Definition of wine, Classification of wine, Constituents and main grape varieties used in wine making,

Production of still wine, Factors influencing the character of wine, Faults in wine. Wine tasting – Steps of wine

tasting, Naming of wines.

UNIT – III SPARKLING WINE, FORTIFIED WINE AND AROMATIZED WINE 12 Sparkling wine production – Methods, Types of champagne, Terms on the champagne bottle denoting the sweetness

and size of the bottle. Fortified wines – Production, types and brand names: Sherry, Port, Madeira, Marsala and

Malaga. Vermouth and bitters: Production, types and brand names

UNIT – IV WINES OF FRANCE, GERMANY AND ITALY 12 Wines of France: Classification of French wines, wine producing regions of France

Wines of Germany: Classification of German wines, wine regions of Germany

Wines of Italy: Italian wine classification, wine producing regions of Italy

UNIT – V WINES OF SPAIN, PORTUGAL, USA AND AUSTRALIA, WINE AND FOOD

SUGGESTION AND PAIRING 12

Wines of Spain: Spanish wine classification, Spanish wine areas. Wines of Portugal: Portuguese wine classification,

wine regions of Portugal. Wines of USA and Australia. Wine and food suggestion.

Traditional rules for wine and food pairing. Wines suggested with fish and shell fish, meat, poultry, game, cheese,

sweets and desserts. Wine list: Meaning, designing of wine list.

Total Periods: 60

Course Outcome

Ability to identify the fermentation and distillation process of alcoholic beverages.

Ability to recognize various types of wines and their production.

Ability to recognize various types of sparkling, fortified and aromatized wine.

Ability to identify wines of various countries.

Ability to suggest and pair various types of wines with food.

TEXT BOOK



2. John Cousins, Dennis Lillicrap, Suzanne Weekes, “Food and Beverage Service” Hodder Education,IX Edition,

London,2014.

3. SudhirAndrews,“Food& Beverage Service– Training Manual” MacGraw Hill Education (India) Private Limited,

New Delhi,2013.

Semester III

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100







16HM303 –BAKERY AND CONFECTIONERY - I

COURSE OBJECTIVES

To impart knowledge on basic principles and raw materials used in bakery.

To impart knowledge on yeast dough production and yeast products.

To provide knowledge on preparation of desserts and basic pastes and its

products.

UNIT –I BASIC PRINCIPLES&RAW MATERIALS 12 Measuring heat and density, Formulas and measurement – conversion table, baker’s percentage, mixing and gluten development – controlling gluten, the baking process, staling. Raw materials used in bakery - Flour – wheat flour,

types, other flours; Sugar – types, functions of sugar; Syrup - types, uses; Fats / oils – functions, types, meaning of

shortening.

UNIT–II RAW MATERIALS 12 Milk and milk products – types of milk, cream, cheese, guidelines for using milk products in baking, storage of milk

products; Egg – composition, structure, grades and quality, functions; Leavening agents – meaning, types, functions;

Chocolate and cocoa – meaning, types, uses; Role of salt, spices, fruits, nuts and flavoring in bakery.

UNIT– III UNDERSTANDING YEAST DOUGHS 12 Yeast product – types, Steps in yeast dough production – scaling ingredients, mixing – purpose, mixing methods,

mixing times and speeds, fermentation, punching, scaling, rounding, benching, makeup & panning, proofing,

baking, oven temperature & baking time, washes, cutting or scoring, loading the oven, steam, cooling, storing;

Dough making processes – types – straight dough, sponge, and sour dough; Controlling fermentation – time,

temperature, water temperature, yeast quantity, other factors.

UNIT- IV YEAST PRODUCTS AND DESSERTS 12 Beard –Basic formulas, Bread faults and their causes. Quick breads– gluten development in quick bread, mixing

methods – biscuits method, muffins method, creaming method, examples. Doughnuts – yeast raised, cake- type,

preparation and care of frying fat, finishing doughnuts, French doughnuts; Fritters – varieties, preparation; Pancakes

and waffles – American style – formulas, crepes – formula, crepe desserts.

UNIT –V BASIC PASTES AND PRODUCTS 12

Different types of paste used in bakery – short crust, sweet, suet, choux, puff and rough puff, method of

preparation, uses, faults and causes; Pies – introduction, production methods – fruit pies, cream and

chiffon pies - common problems, rolling pie dough and lining pans, preparation and filling of pies; Tarts

& Tartlets - procedure for making tart shells, variations. Strudel & phyllo – preparation; Filling and

toppings, makeup techniques.

Total Periods: 60

Course Outcome

Ability to apply basic principles in baking process.

Ability to use raw material appropriately in baking process.

Ability to prepare basic yeast dough.

Ability to prepare yeast products and desserts.

Ability to prepare basic pastes and its products.

TEXT BOOK 1. Wayne Gisslen, “Professional Baking”, John Wiley & sons, Inc, 2

nd Edition, New York, .

REFERENCE BOOKS 1. William J Sultan, “Practical Baking”, Van NostrandReinhold

2. Wilfred J.France, The new international confectioner,

Semester III

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100

Catering Science & Hotel Management (2016 Batch)

16HM304-HOUSEKEEPING OPERATIONS II

OBJECTIVES:

To impart knowledge on basic housekeeping procedures and practices

To teach about interior designing, safety and security aspects

UNIT I LINEN & UNIFORM ROOM- PRACTICES & PROCEDURES 12

Linen room-Functions, Storage conditions, Storage tips & practices, Equipment and accessories for Linen and

Uniform rooms, Types of uniforms used, Types of linen used, Par Stock,-definition, importance, establishing par

stock, Inventory control, Stock-taking-definition, methods and principles involved, Exchange of linen and uniforms-

room linen exchange procedure, uniform exchange procedure, restaurant linen exchange procedure, exchange of

linen/uniforms with laundry.

UNIT II LAUNDRY PROCEDURES 12

Laundry- importance, laundry equipment and cleaning agents, laundry process, washing process, in-house laundry,

off premises laundry, Dry cleaning- agents, process, Stain removal-methods, stain removal agents, specific stains,

stain removal from different surfaces, tips for stain removal, Guest laundry-valet service. Contract cleaning- Types

of contract, advantage and disadvantage of contract cleaning, other contract services.

UNIT-III INTERIOR DESIGNING 12

Interior designing- basic elements of interior decoration, rules of colours in interior decoration, classification of

colour, importance of lighting in interior decoration, carpets- types, selection, soft furnishing in interior decoration,

furniture and other rooms accessories in interior decoration, Flower arrangement-principles, types of flowers, styles,

materials used.

UNIT-IV SAFETY AND SECURITY MEASURES 12

Safety- fire preventing and fire fighting, types of fire, fire-fighting equipment, extinguishers, fire drills and practices,

Safety in housekeeping-work hazards and prevention, First aid procedures, Security in housekeeping- computerized

key cards, controlling of keys, guest theft, employee theft, bomb scare-precautions to be taken, other security

measures-, Emergency plans-introduction, work place emergency, protection of self, guests and hotel, emergency

action plan, rescue operations.

UNIT-V PEST CONTROL & EMERGING TRENDS 12

Pest control- types of pest commonly found in hotel, prevention and control of pests, Control of odours, Planning

trends-guest room, bath room, lounges, layout of guest rooms, special consideration in rooms layout, Emerging

trends in housekeeping, environmentally friendly cleaning practices, energy conservation-waste reduction programs,

reduction of energy, water usage, recycling, environmentally friendly supplies and equipment.

Total Periods: 60

Course outcome:

Ability to undertake tasks in linen/uniform room and laundry

Ability to recognize principles of interior designing and pest control

Ability to handle emergency situations

TEXT BOOK

1. Sudhir Andrews,“Hotel Housekeeping– Training Manual” MacGraw Hill Education (India) Private Limited,2nd


REFERENCE BOOKS 1. Madelin Schneider,Georgina Tucker&Mary Scoviac,“The Professional Housekeeper” John Wiley and Sons, Inc.,

4th

Edition, New York,2010.

2. Hotel, Hostel and Hospital Housekeeping Joan C Branson, Margaret, Lennox, Coronet Books Publishers, 7th

Edition, UK 2003

Semester III

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


MS OFFICE

COURSE OBJECTIVES

To develop a strong foundation in the field of office automation..

A student should grasp the basic concepts of Ms-Word, Ms-Excel, Power Point to

understand the Desktop publishing.

MS – WORD

1. CREATING A DOCUMENT - Entering the document - Saving the document - Editing a document already

saved to disk - Find and replace operations - Getting around the document - Printing the document.

2. Preparing a news letter: To prepare a newsletter with borders, two columns text, header and footer and inserting

a graphic image and page layout.

3. Prepare an application letter and resume applying for a job in a STAR HOTELS use mail merge concept.

4. TABLES - Inserting clip arts - Symbols (borders / shading) - Word art.

MS – EXCEL

5. CREATING A SPREADSHEET - Starting a new worksheet - Entering the three different types of data in a

worksheet - Creating simple formulas - decimal points - Editing data in a worksheet - Saving a Formatted data

for worksheet - Exiting excel.

6. Worksheet preparation for electricity bill preparation.

7. Draw graphs to illustrate class performance.

MS – POWER POINT

8. Prepare an organization Chart for a HOTEL environment in PowerPoint and advertise it.

9. Perform frame movement by inserting clip arts to illustrate hotel menus automatically.

10. Prepare a power point presentation for a conference/seminar.

Course Outcome: Total Period : 45

To understand various concepts in Ms-Word.

To understand various techniques in Ms-Excel.

To make presentations using Ms-Power point and presenting in software industries.

Semester III

Credit 3

Max.

Marks

CIA - 30

CE - 70

TOT = 100


16HMI01–TOURISM & TRAVEL MANAGEMENT

COURSE OBJECTIVES To give an overall view of Tourism industry and trace the history of tourism

in India.

To understand the basic concepts and features of tourism and travel industry.

UNIT – I INTRODUCTION TO TOURISM 12 Meaning of Tourism, The Tourism industry, Significance of Tourism, The Tourism System, The Five „A‟ of Tourism. Development in the history of Tourism, Tourism in India - Post Independence, Modern Tourism.

UNIT – II TOURISM TYPES, INFRASTRUCTURE & TRANSPORT 12 Types of Tourism – Cultural, Adventure, Sports, Religious, Business, Health, Alternative type of Tourism. Tourism

Infrastructure – Definition, Accommodation, Food & Beverage, Attractions, Telecommunications, Essential services

and other services. Tourist Transport – Air, Rail, Road & Water, Transport as an attraction.

UNIT – III TOURISM ORGANIZATIONS, TRAVEL AGENTS & TOUR OPERATORS 12 Need for Tourism Organization, International Organization, Government and Private organization in India, Other

important Tourism Organizations. The Travel Agent - Types of Travel Agencies, Functions of travel Agency,

Setting up a travel Agency, Sources of Income for Travel Agency. The Tour Operator - Types of Tour Operators,

Package Tours, Types of Package Tours, Guides and Escorts.

UNIT – IV TRAVEL REGULATIONS AND AIRLINE GEOGRAPHY 12 Passport, Visa, Health regulation for International Tourist, Special permit for restricted areas, Custom regulations,

Emigration and Immigration, Taxes paid by travelers, Travel insurance. Airline geography – Physical geography,

World Time Zone, International Date Line, IATA areas of the World, Codes in Tourism.

UNIT – V ITINERARY, TOURISM PRODUCT AND TOURISM IMPACTS 12

Itinerary: Definition, Basic information, planning the itinerary, Resources for planning the itineraries, Costing of a

Tour, Calculation of a tour cost. Tourism product – Definition, Characteristics, Nature and Types of Tourism

products. Impacts of Tourism – Economic, Environmental, Socio Cultural impact, Cultural, Political, Measures to

regulate Tourism impact.

Total Periods: 60

Course Outcome

Ability to recognize the significance of tourism industry

Ability to identify types of tourism, infrastructure and tourist transport

Ability to work in Travel agencies and under Tour operators

Ability to verify travel regulations and tourism codes

Ability to plan an itinerary and create awareness about tourism impacts

TEXT BOOK 1. SunetraRoday, ArchanaBiwal, Vandhana Joshi., “Tourism Operations and Management” Oxford University

Press, New Delhi, 2009.

REFERENCE BOOKS 1. Kshitiz Sharma., “Introduction to Tourism Management” Tata McGraw Hill Education (India) Private Ltd., I

Edition, New Delhi, 2014.

2. RavindraVerma., “Tourism Management” Centrum Press, I Edition, New Delhi, 2010.

Semester III

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM401-FOOD PRODUCTION - IV

OBJECTIVES:

To impart knowledge on the unique features of International cuisine.

To give an overall view of kitchen planning and environment.

To impart knowledge product development and kitchen supervision.

UNIT-I ORIENTAL CUISINE 12 Chinese cuisine – characteristics, styles of cooking in northern region, southern region, eastern region and

western region, commonly used ingredients in Chinese cuisine, tools and equipment in Chinese cooking,

specialty dishes. Japanese cuisine - characteristics, styles of Japanese cooking, ingredients used in

Japanese cuisine, specialty dishes. Thai cuisine - characteristics, central cuisine, northern cuisine, cuisines

of north-east, southern cuisine, commonly used ingredients in Thai cuisine, tools and equipment used in

Thai cuisine, specialty dishes.

UNIT –II WESTERN CUISINE 12

Italian cuisine - characteristics, special ingredients used in Italian cuisine, special equipment used in

Italian cooking, specialty dishes. Mediterranean cuisine – Greek cuisine - special ingredients, specialty

dishes, Spanish cuisine - special ingredients, specialty dishes, Turkish cuisine - special ingredients,

specialty dishes. Mexican cuisine - characteristics, special ingredients used in Mexican cuisine, special

equipment used in Mexican cooking, specialty dishes.

UNIT-III EUROPEAN CUISINE 12

French cuisine - characteristics, special ingredients used in French cooking, special equipment used in

French cooking, specialty dishes. English cuisine – characteristics, special ingredients in English cuisine,

specialty dishes. Scandinavian cuisine - characteristics, special ingredients in Scandinavian cuisine,

specialty dishes. German cuisine - characteristics, special ingredients in German cuisine, specialty dishes.

UNIT-IV KITCHEN DESIGN AND ENVIRONMENT 12

Kitchen planning - factors influencing planning, kitchen design, kitchen layouts-island setting, wall

setting, L and U shaped layouts. Kitchen environment-space, humidity, temperature, noise, light,

ventilation, airflow rates. Production planning, indenting, receiving and storing goods in the kitchen.

Stock taking, recording material transfer in and out. Stock turnover. Staff meals – preparation and costing.

UNIT-V PRODUCT DEVELOPMENT AND KITCHEN SUPERVISION 12

Product development – importance, recipe development, developing new ideas, managing resources when

developing recipes, specific considerations, menu design. Kitchen organization – working methods,

kitchen supervision – Supervisory function, technical function, administrative function, social function.

Elements of supervision, responsibilities of the supervisor, skills for effective supervision, supervisor and

ethical issues, identifying recruitment needs, an example of job description, personal specification,

induction topics for induction.

Periods: 60

Course outcome:

Ability to identify ingredients, equipment and dishes of Oriental cuisine

Ability to identify ingredients, equipment and dishes of Western cuisine

Ability to identify ingredients, equipment and dishes of European cuisine

Ability to work efficiently in well planned layout and environment

Ability to develop new recipes and identify supervisory functions.

TEXT BOOK

1. Parvinder S. Bali,“International Cuisine & Food Production Management” Oxford University Press, 7th


2. Ronald Kinton,Victor Ceserani and David Fosket,“Theory of Catering”ELSTPublishers,9thEdition,

London,2005.

Semester IV

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


REFERENCE BOOKS 1. KrishnaArora,“Theory of Cookery” Frank Bros and Co Publishers,4

thEdition, New Delhi,2008.

2. Thangam.E.Philip,“Modern Cookery for Teaching and Trade” (Volume-II) Orient Longman Publishers,

6th



16HM402–FOOD & BEVERAGE SERVICE - IV

COURSE OBJECTIVES

To impart knowledge on production and types of beer, cider and perry.

To make the student understand the production and types of spirits and liqueurs.

To impart knowledge on bar and tobacco.

UNIT –I BEER, CIDER & PERRY 12 Meaning, Ingredients required for making beer, Beer production process, Beer manufacturing terms, Strength of

beer, Types of beer. Cider and Perry: Production, types and brands.

UNIT – II WHISKY & BRANDY 12 Whisky: Production, Characteristics of Scotch, Irish, US and Canadian whisky. Brandy: Production of Cognac and

Armagnac, types and brands

UNIT – III RUM, GIN AND VODKA 12 Rum: Production of rum (Dark and White rum), Styles of rum, Features of popular rums, Brand names. Gin:

Production of gin, Types of gin, Brands of gin. Vodka: Production, types of vodka and brand names.

UNIT – IV TEQUILA, OTHER SPIRITS, LIQUEURS AND EAU X DE VIE 12 Tequila: Production, Types and brand names. Other spirits: Absinthe, Pastis, Akvavit, Grappa, Marc, Pisco.

Liqueurs: Production and Types. Eaux de vie. Service of alcoholic beverages.

UNIT – V BAR AND TOBACCO 12

Types of bar, Bar design: Parts and shape of bar, Bar frauds, Bar routine. Tobacco: Introduction, Cigars: Structure,

Terms used to refer to colour of the wrapper, Shapes and sizes of cigar, Brands of Havana cigars, Storage of cigars,

Preparing and lighting cigars, Service of cigars. Cigarettes: Service of Cigarettes.

Total Periods: 60

Course Outcome

Ability to recognize production process and types of Beer, Cider and Perry

Ability to recognize production process and types of Whisky and Brandy

Ability to identify the production and types of rum, gin and vodka.

Ability to identify production process of Tequila, other spirits and liqueurs and serve alcoholic beverages

as per procedure.

Ability to recognize types of bar and do service of cigar and cigarettes.

TEXT BOOK 1. Singaravelavan.R,,“Food and Beverage Service” Oxford University Press, 1st


REFERENCE BOOKS 1. Dennis Lillicrap&John A. Cousins,“Food and Beverage Service”Hodder Education,VIII Edition

London,2010.

2. John Cousins,Dennis Lillicrap,Suzanne Weekes,“Food and Beverage Service”Hodder Education,IX

Edition, London,2014.


Semester IV

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100







16HM403 –BAKERY AND CONFECTIONERY - II

COURSE OBJECTIVES

To impart knowledge on preparation of biscuits, cookies and cakes.

To provide knowledge on assembling and decorating cakes.

To import knowledge preparation of pudding and frozen desserts.

UNIT – I BISCUITS AND COOKIES 12 Biscuits – meaning and preparation; Cookies –meaning, characteristics and their causes, difference between biscuits

and cookies, mixing methods – one-stage, creaming, sponge, types and makeup methods, panning, baking and

cooling. Formulas – icebox, sugar cookies, butter tea cookies, lemon cookies, almond macaroons;

UNIT-II CAKE MIXING AND BAKING 12 Cake mixing -goals of mixing cake batters; types of mixing – creaming, two-stage, flour-batter, sponge, angel food,

chiffon; cake formula balance – ingredients functions, balancing fat-type or shortened cakes; scaling, panning, and

baking; baking and cooling; common cake faults and their causes; Formulas – chocolate butter cake, white cake,

yellow chiffon cake, Genoise sponge, angel food cake.

UNIT – III ASSEMBLING AND DECORATING CAKES 12

Assembling and icing simple cake – selection of icing, procedure for assembling layer cakes, sheet cakes –

procedure for icing sheet cakes, cupcakes – method of icing; Basic decorating techniques - Tools, using the paper

cones, using the pastry bag; Other decorative techniques – stenciling, marbling, bowl knife patterns, piping jelly,

adding fruits, nuts, and other items, decorating sequence; European – style cakes, popular layer cakes –its

components, procedure for assembling, special icing techniques – fondant, marzipan, Swiss rolls.Petits fours –

meaning, examples.

UNIT–IV BASIC SYRUPS, CREAMS, ICING AND SAUCES 12 Sugar cooking - syrup strength, crystallization and inversion, stages of sugar cooking, basic syrups; Basic creams –

whipped cream, procedure for making & stabilizing, meringue – types, guideline for making, formulas, vanilla

custard sauce – formula, pastry cream – formula, chocolate creams – formula; Icings – functions, basic types –

fondant, butter cream, foam type, fudge type, flat type, royal and glazes; Dessert sauces – types & its formula.

UNIT –V PUDDINGS AND FROZEN DESSERTS 12 Custard and puddings – meaning, starch- thickened puddings, baked pudding, steamed pudding, formulas; Bavarians

and Mousses – meaning, preparation, variations, formulas – vanilla, fruit, chocolate mousse; Soufflé – meaning,

elements, basic formula, and variations; Frozen dessert – churn frozen dessert, still frozen dessert, production and

quality, storage and service.

Total Periods: 60

Course Outcome

Ability to prepare biscuits and cookies.

Ability to prepare different types of cake.

Ability to apply decorating techniques to cakes.

Ability to prepare basic syrups, creams, icing and sauces.

Ability to prepare puddings and frozen desserts.

TEXT BOOK 1. Wayne Gisslen, “Professional Baking”, John Wiley & sons, Inc, 6

nd Edition, New York, 2012.

REFERENCE BOOKS 1. William J Sultan, “Practical Baking”, Van Nostrand Reinhold

2. Wilfred J.France, The new international confectioner,

Semester IV

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HM404 – PRACTICAL IV-FOOD PRODUCTION PRACTICAL-II

COURSE OBJECTIVES

To train the students in quantity food production of Indian regional

cuisines.

To train the students in preparation of International cuisines.

Semester – III

Quantity Food Production

5 course menus compiled from the following regions of India:

Kashmir

Punjab

Bengal

Gujarat

Maharashtra

Goa

Hyderabad

Tamil Nadu

Kerala

Indian snacks

Tandoori Preparations (Demonstration)

Semester – IV

International Cookery

5 course menu compiled from the following countries:

China

Japan

Thailand

Italy

Greek

Spain

Turkey

Mexico

French

Germany

Total Periods : 90

COURSE OUTCOME

Ability to prepare Indian regional cuisines in bulk.

Ability to prepare and present International cuisines.

Text Books:

1. J.Inder Singh Kalra & Pradeep Das Gupta, “Indian Cooking Masters” Allied publishers pvt. Ltd, New Delhi 1999

2. Thangam.E.Philip,“Modern Cookery for Teaching and Trade” (Volume-II) Orient Longman Publishers, 6th


Reference Books

1. Purobi Babbar, “Rotis & Naans of India” Vakil & Sons Ltd. 5th Edition, New Delhi 2000

2. Vimal Patil, “Food Heritage and India” Vakils Feffer & Simons Ltd. 7th Edition New Delhi 2003

Semester III & IV

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM405 –Practical V-FOOD AND BEVERAGE SERVICE-II

COURSE OBJECTIVES To train students in order taking and service procedure of various alcoholic

beverages.

To train student in compiling menus with wine suggestions.

TOPICS

1. Recollecting first year portions

2. Beverage order taking procedure

3. Service of red wine

4. Service of white wine & rose wine

5. Service of champagne

6. Service of sherry / port / madeira / marsala

7. Service of vermouth & bitters

8. Compiling a wine list

9. Compiling a menu with wine suggestions

10. Service of brandy / whisky

11. Service of gin / vodka

12. Service of rum / Tequila

13. Service of liqueur

14. Service of bottled / canned / draught beer

15. Service of cigars & cigarettes

Total Periods: 90

Course Outcome

Ability to take beverage orders

Ability to carry out appropriate service procedure for alcoholic beverages

Ability to compile menus with appropriate wine suggestions

Ability to prepare a wine list.

TEXT BOOK

1. Singaravelavan.R,,“Food and Beverage Service” Oxford University Press, 2nd Edition, New Delhi, 2016.




Semester III,IV

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100







16HM406-FRONT OFFICE OPERATIONS-II

OBJECTIVES:

To educate on the procedures & practices adopted for co-ordination between

guest and hotel services

To impart knowledge on sales promotion activities and credit control measures

adopted in hotels

UNIT-I LOBBY 12 Lobby – introduction, lobby department hierarchy, job description of lobby manager, bell captain bell boy. Role of

bell desk on guest arrival and departure, scanty baggage procedure, wake-up call procedure, processing

housekeeping discrepancy, other duties of lobby staff.

UNIT –II SUNDRY GUEST SERVICES 12

Sundry guest services - mail and information - handling mail, handling message, sundry information, foreign

currency exchange, safe deposit box. Security – Key system, types of keys, electronic key system. Front office

procedures for emergencies-lost & found, fire in the hotel, death, accidents, drunk guest, theft.

UNIT-III SALES PROMOTION 12

Sales promotion-sales department – functions, sales training, corporate sales, group and tours-processing, planning,

booking procedures, preparation for arrival, arrival day, departure day. Sales promotion-selling the hotel facilities,

salesmanship of reception staff, sales promotion techniques – offering alternatives, suggestive selling.

UNIT-IV CREDIT CONTROL 12

Credit control-meaning, objectives, hotel credit control policy, credit control measures when receiving reservations,

credit control measures at check-in, credit control measures during occupancy, credit control measured during

check-out, credit control measures after guest departure, preventing walk outs.

UNIT-V GUEST RELATIONS 12

Guest Relations – importance, role of guest relation executive, types of guest problems, skills necessary for dealing

with problems, solving problems, types of guest complaints, handling complaints, follow-up, communication skills,

telephone handling skills, customer care skills.

Total Periods: 60

Course outcome:

Ability to perform duties effectively at bell desk

Ability to provide guest services and handle emergency situations

Ability to sell hotel facilities

Ability to adopt credit control measures

Ability to communicate effectively with guests

TEXT BOOK

1. Sudhir Andrews,“Hotel Front Office Training Manual” Tata MacGraw Hill Publishing Company Ltd., 32nd

Reprint, New Delhi,2004.

2. Sue Baker, Pam Bardley and Jeremy Huyton,“ Principles of Hotel Front Office Operations” Cassell Publishers,

2nd


REFERENCE BOOKS 1. Ahmed Ismail,“ Front Office Operations and Management” Thomson Publishers, 1

st Edition, Delmar,2002.

2 S.K.Bhatnagar,“ Front Office Management” Frank Bros and Co Publishers Ltd,1st Edition,New Delhi,2002.

Semester IV

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM407– PRACTICAL VII-FRONT OFFICE OPERATIONS

COURSE OBJECTIVE

To impart skills in basic Front office operations and procedures.

TOPICS

1. International chain hotels and restaurants in India.

2. Reservation Procedure

3. Check-in procedure

4. Procedure for handling over booking

5. Check-out procedure

6. Calculation of statistical data: House count, Room Position, Percentage of room occupancy, Percentage of

local occupancy, Percentage of walk-ins, Percentage of no-shows, ARR, Rev PAR

7. Handling emergencies-Lost and Found, Fire in the Hotel, Death, Accidents, Drunk guest, Theft

8. Handling guest complaints

9. General awareness of currencies and airlines of countries

10. Places of interest in and around Tamil Nadu

11. Observational visit to Hotel Front Office

Total Periods: 45

TEXT BOOK

1. Sudhir Andrews,“Hotel Front Office Training Manual” Tata MacGraw Hill Publishing Company Ltd., 2nd


2. S.K.Bhatnagar,“ Front Office Management” Frank Bros and Co Publishers Ltd,2st Edition, New

Delhi,2009.

REFERENCE BOOKS 1. Sue Baker, Pam Bardley and Jeremy Huyton,“ Principles of Hotel Front Office Operations” Cassell

Publishers, 2nd


2. Ahmed Ismail,“ Front Office Operations and Management” Thomson Publishers, 1st Edition, Delmar,2002.

Semester IV

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HME01-PRINCIPLES OF NUTRITION

OBJECTIVES:

To understand the significance of food in our daily life

To impart knowledge on the various nutrients in food

To understand the importance of energy metabolism and balanced diet

UNIT-I BASIC PRINCIPLES OF NUTRITION 15 Definitions - food, nutrients, nutrition, malnutrition, under nutrition, over nutrition, diet, kilocalorie and health.

Functions of food - physiological functions, psychological functions and social functions. Classification of

nutrients- Macronutrients and micronutrients. Recommended dietary allowances (RDA). Digestion, absorption and

metabolism of food. Factors affecting digestion of food.

UNIT –II CARBOHYDRATES AND PROTEINS 15

Carbohydrate- composition, classification, sources, functions, effects of deficiency and excess of carbohydrates,

recommended dietary intake for adults, digestion, absorption and metabolism, dietary fiber - functions and sources.

Protein- definition, composition, essential and non-essential amino acids, classification by structure and quality,

sources, functions, effects of deficiency and excess of proteins, factors influencing protein requirements,

recommended protein allowances, requirements, digestion, absorption and metabolism.

UNIT-III LIPIDS AND VITAMINS 15

Lipids – meaning, fatty acids-saturated and unsaturated fatty acids, classification by structure, sources, functions,

effects of deficiency and excess of fats, recommended dietary allowances, digestion, absorption and metabolism.

Cholesterol – meaning, sources and functions.

Vitamins – meaning, classification of vitamins, Fat Soluble Vitamins - functions, sources, deficiency and

requirement of Vitamins A, D, E and K. Water Soluble Vitamins – functions, sources, deficiency and requirement of

Vitamins B complex and C.

UNIT-IV MINERALS AND WATER 15

Minerals - meaning, classification, general functions of minerals, functions, sources, deficiency and requirements of

calcium, phosphorous, iron, iodine, fluorine, sodium, potassium and magnesium,.

Water – functions of water in the body, daily intake of water, daily loss of body water, water balance - deficiency of

water, retention of water, daily requirement.

UNIT-V ENERGY METABOLISM AND BALANCED DIET 15

Energy metabolism – forms of energy, units of measurement, energy needs of the body, total energy requirement,

calculating energy value of food, Basal Metabolic Rate (BMR), test for basal metabolism, factors affecting BMR.

Balanced diet - definition, Basic 5 Food Group, guidelines for using the Basic Food Group, planning balanced

meals, steps in planning balanced meals, factors influencing meal planning.

Special nutritional requirements during pregnancy, lactation, infancy, childhood, adolescence and old age.

Total Periods: 75

Course outcome:

Ability to identify nutrients and their functions and comprehend digestion of food

Ability to select the right kinds and amounts of carbohydrates and proteins for good health

Ability to select the right kinds and amounts of lipids and vitamins for good health

Ability to select the right kinds and amounts of minerals and water intake for good health

Ability to determine individual energy needs and plan balanced meals

TEXT BOOK

1. Sunetra Roady, “Food Science and Nutrition” Oxford University Press, 2nd

Edition, New Delhi, 2012

REFERENCE BOOKS 1. Sri.Lakshmi, “Food Science”, New Age International Publishers, 2

nd Edition, 2010.

Semester IV

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16CPE05-PERSONALITY, ATTITUDE AND CAREER ENHANCEMENT (PACE – V)

COURSE OBJECTIVES:

To develop hard skills, soft skills and self management skills for hospitality

To develop group discussion interview skills for hospitality sectors

To inculcate ethics and etiquettes for hospitality industry

UNIT – I SOFT SKILLS FOR HOSPITALITY Soft skills for hospitality-Hard skills, Soft skills for service industry, Ways to build soft skills in hospitality,

Hospitality skill sets, Improving soft skills for professional development, Hospitality personality traits.

UNIT – II SELF MANAGEMENT SKILLS SWOT Analysis, Emotion management, Time management, Handling success or failure, Work-life balance,

Appreciating multicultural diversity and sensitivity, Professionalism.

UNIT III – GROUP DISCUSSION SKILLS Preparation for group discussion, Facing group discussion, Skills required for group discussion, Tips to improve

group discussion skills, Skills judged in group discussion, Preparation of topic based grouped discussion.

UNIT – IV INTERVIEW SKILLS Preparing for hospitality job interview, Hotel interview-self introduction, Handling common hotel interview

questions, Job interview etiquettes, Resume writing for hospitality industry.

UNIT V – ETHICS AND ETIQUETTES Ethics for hospitality workers-in consumer transactions, in-house ethics, Importance of grooming, Hospitality

industry business etiquette, Workplace etiquette, Dining Etiquette, Communication etiquette-phone etiquette, email

etiquette, in-person etiquette, Social etiquette.

Course Outcome: To enhance hard and soft skills for hospitality professional

To acquire self management skills

To face group discussion and interview with self confidence

To work in hospitality industry with ethics and etiquettes

TEXT BOOK:

1. Amitabh Devendra, “Soft skills for Hospitality”, Oxford University Press, New Delhi – 1, 2015.

REFERENCE TEXT:

1. Dr.Alex, “Soft skills – Know yourself and know the world”, S.Chand and Company, New Delhi- 55, 3rd

revised edition 2014.

Semester V

Credit 2

Max. Marks 100

http://www.personalitydevelopment.org/dining-etiquette.html




https://blog.hubspot.com/sales/types-business-etiquette#4


SRI RAMAKRISHNA COLLEGE OF ARTS & SCIENCE

(AUTONOMOUS)

Department of Catering Science & Hotel Management

Personality, Aptitude and Career Enhancement (PACE – V)

(For the students admitted during the year 2016 -2017)

Component – A (50 marks)

Internal Assessment

The performance of the students in the following parameters will be considered for internal

assessment:

S.No. Parameters Max Marks

1 Assignment 10

2 Group discussion 10

3 Mock interview 10

4 Resume writing 10

5 Telephone Etiquette 10

Component – B (50 marks)

External Assessment

The performance of the students in the following parameters will be considered for external

assessment:

S.No. Parameters Max Marks

1 Grooming & Self introduction 10

2 SWOT analysis 10

3 Group discussion 10

4 Mock interview 10

5 Etiquette for hospitality 10

Course Co-coordinator Director Principal


16HM501-FOOD PRODUCTION - V

OBJECTIVES:

To impart knowledge on functioning of cold kitchen

To impart knowledge on cold preparations & cold buffet dishes

To impart knowledge on significance of kitchen communication

UNIT-I LARDER KITCHEN 12 Larder kitchen - importance and functions of larder room, liaison with other sections of the kitchen, duties and

responsibilities of larder chef. Equipment and tools used in larder room. Layout of larder section. Panada – meaning,

uses, types and recipes. Compound butters - meaning, uses, types, recipes and examples. Marinades – different types

and uses. Brine – types & uses

UNIT –II COLD MEAT PREPARATION 12

Forcemeat - meaning, uses, types and recipes. Cold preparations – galantine, ballotine, terrine, pâté, quenelles,

mousse, mousselines, soufflés – recipes of the above. Sausages – Types of sausages, types of casings, fillings,

additives and preservatives. Aspic jelly – uses and preparation. Chaudfroid – uses and preparation.

UNIT-III APPETIZERS AND GARNISHES 12

Appetizers - meaning, types and examples. Garnishes for cold buffet work, garnishes – Garnishes used for fish, meat

and poultry and their composition. Non edible displays – Ice carvings, tallow sculpture, fruits and vegetables

displays, salt dough, pastillage, jelly logo, thermocol work. Mirror platters – arranging dishes on mirror platters.

UNIT-IV SALADS AND SANDWICHES 12

Salads-Meaning, composition. Types of salads, different types of salad dressings. Emerging trends in salad making-

buffet layouts and presentation, healthy approach, flavor profile, live salad station, salient features of preparing good

salad. Sandwiches –Introduction, parts of sandwich, types of sandwiches, guidelines for making sandwiches, storing

sandwiches, modern approach to sandwiches in hotels.

UNIT-V KITCHEN COMMUNICATION 12

Kitchen communication- Introduction, international kitchens jargons, Internal communication –Front office, Food &

Beverage services, Purchase & stores, Engineering, Human resource, Security. External communication-Suppliers,

Media, Local food authorities, Government officials, miscellaneous forms used within the kitchen. Food trials-

meaning, types, format of trade test for recruitment. Culinary terms-western.

Total Periods: 60

Course outcome:

To understand larder operations &identify basic larder preparations.

To prepare various type of cold meat dishes.

To recognize the different types of appetizers and non edible displays.

To prepare different types of salads and sandwiches.

To communicate effectively in kitchen & to give food trial.

TEXT BOOK

1. Frederic H Sonnenschmidt, John F Nicolas, “The Professional Chef’s Art of Garde Manger”, John Wiley & Sons

Publisher, 5th

Edition, 1992, UK. (Unit –I, II, III)

2. Parvinder S Bali, “Theory of Cookery” Oxford University Press, 1st Edition, New Delhi, 2017. (Unit-IV)

3. Parvinder S Bali, “Food Production Operations” Oxford University Press, 2nd Edition, New Delhi, 2017. (Unit-V)

Semester V

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


REFERENCE BOOK

1. Parvinder S. Bali, “International Cuisine & Food Production Management” Oxford University Press, 7th Edition,

New Delhi, 2016

2. M.J. Leto & W.K.H Bode. “The Larder Chef” Oxford. Butterworth Heinemann Publishers. 4th

Edition, UK, 2011.

Prepared by Approved by

Mr.G.Shankar Dr.S.Deena


16HM502–FOOD & BEVERAGE SERVICE - V

COURSE OBJECTIVES

To impart knowledge on brunch, tea & room service.

To provide in-depth understanding of cocktail & mocktails.

To give an overall view of function & outdoor catering.

To make the students understand the importance of customer relations.

UNIT – I BRUNCH, AFTERNOON TEA & ROOM SERVICE 12 Brunch: Meaning, menu, service. Afternoon Tea & High tea: Menu, cover, service sequence. Buffet Tea: Buffet set-

up, food and beverage arrangement, staffing. Room service – Introduction, Location and equipment required for

room service, Room service procedure, Mise-en-place for room service, Order taking methods for room service.

Execution of room service order: decentralized and centralized system. In-room facilities.

UNIT – II COCKTAILS AND MOCKTAILS 12 Cocktails – Introduction, Components of cocktail, Method of making cocktails, Equipments and tools required for

making cocktails, Points to note while making cocktails, Classic styles of mixed drinks, Cocktails and their base.

Mocktails or Non-alcoholic mixed drinks.

UNIT – III FUNCTION CATERING 12 Function catering – Introduction, Banquets, Types of function, Function staff, Staff requirement calculations,

Function menus and wine list, Service methods, Function equipment, Table plans and set-up, Function booking and

organization, Organizing the function, Service procedure for formal and informal function.

UNIT – IV OUTDOOR CATERING 12 Outdoor catering - Preliminary survey, Analysis of menu, Requirements of tables, kitchen, and service equipment,

Staff calculations. Supervisory functions in food service operations – Briefing, mise en place & mise en scene,

handling tips, sales analysis, breakeven point calculations, handling complains, training the staff

UNIT – V CUSTOMER RELATIONSHIP MANAGEMENT 12 Customer Relationship Management – importance of customer relations, categories of guests-regular guest,

occasional guest, first timers, guest satisfaction, guest delight. Factors influencing customer relationships-menu,

consistency in the quality of dishes & service, food safety & hygiene, attitude of staff, complaint handling,

suggestions by guest, pulling, retaining & pushing factors.

Total Periods : 60 Hours

Course Outcome To carryout service of brunch, tea and room service.

To understand preparation & service various cocktails and mocktails.

To plan efficiently for function catering.

To plan and organize outdoor catering.

To know how to develop customer relationships.

TEXT BOOK 1. Singaravelavan.R, “Food and Beverage Service” Oxford University Press, 2nd


(Unit I-V)

REFERENCE BOOKS 1. John Cousins, Dennis Lillicrap, Suzanne Weeks, “Food and Beverage Service” Hodder Education, 9

th Edition,

London, 2014.

2. Sudhir Andrews, “Food& Beverage Service– Training Manual” McGraw Hill Education (India) Private Limited,

3rd



Mr.Renjith.P Dr.S.Deena

Semester V

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100





16HM503- FOOD AND BEVERAGE MANAGEMENT

OBJECTIVES:

To give an overall view on food and beverage management & meal

experience.

To impart knowledge on marketing, advertising and pricing techniques.

To give an in-depth understanding of purchase and control of food and beverage.

UNIT – I INTRODUCTION & MEAL EXPERIENCE 12

Introduction to Food & Beverage Management, Organization of F&B Department, Functions Food & Beverage

Manager, responsibilities of food and beverage management, Constraints of Food & Beverage Management – External

and Internal. Meal experience – Introduction, eating out, food and drink, Variety in menu choice, level of service, price

and value for money, interior design, atmosphere and mood, expectation and identification, location and accessibility,

F&B service employees.

UNIT – II MARKETING & ADVERTISING 12 Marketing of Food & Beverages – Introduction, Marketing concept, Market segmentation, Marketing mix, Product life

cycle, SWOT analysis. Advertising – meaning, objectives of advertising, advertising techniques. Merchandising –

Meaning, major types of merchandising. Sales promotion. Personal selling.

UNIT – III FINANCIAL ASPECTS 12

Budgets – Meaning, objectives of budgetary control, types of budgets, stages in preparations of budgets. Costs, profits

and sales – Elements of cost, cost groups. Profits – gross profit, AWP, net profit. Breakeven analysis – meaning,

formula, examples. Pricing – pricing based on cost, market and competition. Special pricing considerations – sales tax,

service charge, cover charge, minimum charge. Menu engineering.

UNIT – IV FOOD PURCHASE & CONTROL 12

Food – Purchasing, main duties of purchasing manager, purchasing procedures, selection of suppliers, method of

purchases. Receiving - objectives, meat tag. Storing, issuing & stock taking of food. Food controlling – introduction,

objectives, essentials of control system, calculation of food cost, methods of food control.

UNIT – V BEVERAGE PURCHASE & CONTROL 12

Beverage – purchasing, main sources of supply, purchase specifications, purchase of alcoholic beverages – regulations

followed by hotels in Tamilnadu state. Receiving – objectives. Storing, issuing and stocking of beverages. Beverage

controlling – introduction, importance, calculation of beverage cost, methods of beverage control.

Total Periods : 60

Course outcome:

To enhance the meal experience of customers.

To identify customers in the market and promote service.

To understand types of budget, cost, profits & pricing.

To adhere to food purchase & control procedure.

To adhere to beverage purchase & control procedure.

Text Book

1. Bernard David, Andrew Lockwood and Sally Stone, “Food & Beverage Management” Butterworth Heinemann

Publishers, 3rd

Edition, Great Britain, 2005. (Unit I to IV)

2. Singaravelavan.R, “Food and Beverage Service” Oxford University Press, 1st Edition, New Delhi, 2011. (Unit V)

Reference Book

1. John Cousins, David Foskett, “Food & Beverage Management” ELST Publishers, 4th Edition, London, 2016.


Mrs.N.Visalakshi Dr.S.Deena

Semester V

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HM504 – PRACTICAL-VIII-FOOD PRODUCTION PRACTICAL-III

COURSE OBJECTIVES:

To train the students in preparation of International cuisine for food trail

To train the students of cold kitchen dishes and plate garnish & cold buffet setting

Semester –V

International cuisine

5 course menus compiled from the following dishes for food trail (Minimum 5 Menus)

Appetizer

Farinaceous

Entrée / Rotisserie

Legumes

Dessert

Cold kitchen

1. Demonstration of Pate ,Terrine ,Galantine

2. Simple salad, Compound salad, Salad dressings

3. Canapés ,Sandwiches

4. Basic Vegetable & fruit carving

5. Plate garnishes

6. Demonstration of Butter carving

Total Periods : 45

Course Outcome

To prepare and present international dishes for food trail

To prepare and present salads and sandwiches

To prepare and present plate garnish

To display basic vegetable and fruit carving

Text book

1. Parvinder S Bali, “International Cuisine & Food Production Management” Oxford University Press, 7th

Edition, New Delhi,2016

2. M.J. Leto & W.K.H Bode. “The Larder Chef” Oxford. Butterworth Heinemann Publishers. 4 th Edition,

UK, 2011.


Mr.G.Shankar Dr.S.Deena

Semester V

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100


16HM505 – PRACTICAL-IX- FOOD AND BEVERAGE SERVICE III

OBJECTIVE:

To train the students in compiling menus for brunch, High tea.

To train the students in room service & guéridon service.

To train the students in preparation & service of cocktails and mocktails.

To make the students understand the supervisory functions in F&B Service.

To train the students in planning for functions.

TOPICS

1. Compiling brunch menu

2. High Tea - Compiling menu, cover laying and service

3. Room service order taking

4. Execution of room service order

5. Setting up of a guéridon trolley

6. Guéridon service (dishes given in the text book)

7. Preparation & service of cocktails and mocktails (demonstration-minimum 5 each)

8. Preparing duty rota for a restaurant

9. Briefing and allocating of stations / tables to waiters

10. Preparing function prospectus

11. Menu planning for functions

Total Periods : 45

Course Outcome:

To carry out the service of brunch & high tea.

To take room service order and execute the service.

To carry out service from guéridon trolley.

To serve various cocktails and mocktails.

To prepare duty rota and allocate stations to the wait staff.

To prepare function prospectus and plan function menus.

TEXT BOOK 1. Singaravelavan.R, “Food and Beverage Service” Oxford University Press, 2nd


Reference Books:

1. John Cousins, Dennis Lillicrap, Suzanne Weekes, “Food and Beverage Service” Hodder Education, 9th

Edition,

London, 2014.

2. Sudhir Andrews, “Food& Beverage Service– Training Manual” McGraw Hill Education (India) Pvt Ltd,

New Delhi, 2013.


Mr.Renjith.P Dr.S.Deena

Semester V

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100





16HM506-PRACTICAL-X-BAKERY & CONFECTIONERY

COURSE OBJECTIVES

To train the students in preparation of yeast dough products.

To train the students in preparation of confectionery products.

Exercise:

1. Bun, Fruit bun, bread rolls & dough nuts

2. Croissants, Pizza

3. Sugar, choco chips & lemon cookies

4. Pin wheel cookies, Melting moments

5. Sponge cake, Christmas cake

6. Ribbon cake, Madeline cake, Brownies

7. Bread pudding, Queen of pudding & Caramel custard

8. Short crust paste – jam tartlets, mush room tartlets.

9. Choux paste – Éclairs, profite roles.

10. Sweet paste – fruit tartlets.

11. Meringue

12. Demonstration on chocolates

Course outcome

To prepare and present various types of yeast products

To prepare and present cookies and cakes

To prepare and present various types of puddings, paste products & meringues

TEXT BOOK

1. Wayne Gisslen, “Professional Baking”, John Wiley & sons, Inc, 2nd Edition, New York,2013. (Unit I – V)

REFERENCE BOOKS

1. William J Sultan, “Practical Baking”, Van Nostrand Reinhold, 3rd Edition, New York, 2000. 2. Wilfred J France, The new international confectioner, Van Nostrand Reinhold, 3rd Edition, New York, 2000.

Prepared by Approved by Mrs.N.Visalakshi Dr.S.Deena

Semester V Credit 3 Max. Marks

CIA -30 CE -70 TOT =100


ELECTIVE II: 16HME02A-FOOD SERVICE FACILITY PLANNING

COURSE OBJECTIVES

To give an overall view of planning a food service facility

To impart knowledge on workplace design and layout of food service facility

UNIT-I INTRODUCTION TO FOOD SERVICE FACILITY PLANNING 12

Food service facilities planning: Introduction, design & layout, Planning: Characteristics, scope, objective,

facilitating production, materials handling, space utilization, maintenance & cleaning, cost control, investment in

equipment, labor utilization, supervision, flexibility.

UNIT-II PLANNING OF FOOD SERVICE FACILITY 12

The planning process: preliminary planning information, prospectus, commissioning planners, developing the

concept, equipment requirements, space requirements, developing preliminary plans preparations of final plan,

preparing specifications, binding & awarding contracts, constructions. The feasibility study importance of market

survey, site analysis, cost estimates, operating capital, project income.

UNIT III FUNCTIONAL PLANNING OF FOOD SERVICE FACILITY 12

Functional planning: functions, concepts of flow, functional requirements, receiving, storage, preparation, cooking,

baking, serving, dish washing, pot & pan washing, waste disposal, other requirements. Planning the atmosphere &

mood, color, lighting, acoustic, noise & music, climate control furnishing, exterior design advertising & public

relation

UNIT-IV WORKPLACE DESIGN 12

Work place design: developing work place, work place environment, concepts of motion economy, materials

handling, designing safe work place. Equipment requirements: methods, equipments check list, broilers, griddles,

ovens, ranges, steam jacketed kettles, steamer, ware washing equipment, waste disposal equipment selection.

UNIT-V LAYOUT OF FOOD SERVICE FACILITY 12

Space requirements: introductions space estimate, total facility size, dining area, production area, space calculation,

receiving area, storage areas, serving area. Layout of facilities: space arrangements flow, other criteria for lay out,

layout configurations, relationship charts for layout, layout guides, layout of storage areas, layout of main cooking

areas, lay out of dish washing areas.

Total Periods: 60

COURSE OUTCOME

To understand the prerequisites for planning a food service facility

To understand the functional planning concept of a food service facility

To understand the prerequisites for designing a workplace

To estimate the space requirements & configure layouts for food service facility

TEXT BOOK:

1. Edward A Kazarian “Foods Service Facilities Planning”, Van Nostrand Reinhold Company 2nd

Edition, UK,

2011. (Unit I-V)

REFERENCE BOOK:

1. John C Birchfield, “Design & Layout of Food Service Facilities”, Van Nostrand Reinhold Company 3rd

Edition,

UK, 2003.


Mr.M.Sri Hari Dr.S.Deena

Semester V

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


ELECTIVE II: 16HME02B-HOTEL MARKETING MANAGEMENT

COURSE OBJECTIVES

To impart knowledge on the concept of hospitality marketing

To impart knowledge on the products and services of hotel industry.

To impart knowledge on advertising & its uses

UNIT – I INTRODUCTION TO MARKETING 12

Marketing – Introduction, Definitions of marketing and marketers – Marketing concepts and tools – Characteristics

of services marketing – Trends in hospitality marketing Globalization and impacts of marketing – Marketing

environment.

UNIT – II HOSPITALITY MARKETING 12

The special case of Hospitality marketing: Intangibility, Perishables, Heterogeneity, Simultaneous Production and

Consumption – Non-traditional marketing in Hospitality industry: Internal marketing and Relationship marketing.

UNIT – III TYPES OF MARKET 12

Defining the market – Product differentiation – The process of market segmentation – Target marketing – Market

positioning: Objective positioning, Subjective positioning, Repositioning, Competitive positioning and multiple

brand positioning – Market opportunities and threats – Marketing research.

UNIT – IV PRODUCTS & SERVICES 12

The Hospitality marketing mix: Product/Service mix, The 4 P’s of marketing – designing the hospitality product –

The Product Life Cycle: Nature, Hotel Product Life Cycle – Stages of Product Life Cycle – Developing new

products and services.

UNIT – V ADVERTISING 12

Advertising – Role of advertising – What advertising should accomplish – The uses of advertising – Public relations

and Publicity – Personal selling – Merchandising – Definition and Concepts – Sales management.

Total Periods : 60

COURSE OUTCOME

To understand the concept of marketing.

To understand the types of hospitality related markets

To acquire knowledge on the products & services in hospitality marketing

To understand the role of advertising in hospitality industry

TEXT BOOK:

1. Robert C Lewis and Richard E Chambers, “Marketing Leadership in Hospitality – Foundations and

Practices”, Van Nostrand Reibhold, 8th

Edition, New York, 2011. (Unit I-V)

REFERENCE BOOK:

1. Philip Kotler, “Marketing Management”, Prentice Hall of India, 8th




Semester V

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HME02-ENTREPRENEURSHIP DEVELOPMENT

COURSE OBJECTIVES

To give an overall view of entrepreneur and entrepreneurship.

To make the students understand motivation, competency and mobility in

developing entrepreneurs.

Ability to recognize a business opportunity that fits the individual student.

Demonstrate the understanding of how to launch the individual's

entrepreneurial career.

To enable the student to draft a Business plan

UNIT – I QUALITIES & ATTRIBUTES REQUIRED FOR ENTREPRENEURSHIP 12 Foundations of Entrepreneurship Development – Concept, Development, Definition of Entrepreneur, Entrepreneurship,

Innovation, Invention, creativity, Business Idea, Opportunities through change, Corporate Entrepreneur.

Entrepreneurship as a style of management, Maintaining competitive advantage.

UNIT – II ENTREPRENEURIAL MOTIVATION, COMPETENCY & MOBILITY 12 Entrepreneurial Motivation- Meaning, theories (Maslow’s and McClelland’s), motivating factors, achievement

motivation. Entrepreneurial competencies: Meaning, major entrepreneurial competencies, developing competencies.

Entrepreneurial Mobility: Factors influencing mobility, occupational mobility, locational mobility. EDP’s: Need ,

objectives, course content and curriculum, phases of EDP’s.

UNIT – III SMALL ENTERPRISES & PROJECTS 12 Small Scale Industry: Definition, characteristics, relationship between small and large units, objectives, scope,

opportunities for entrepreneurial career, role of small enterprises in economic development, problems in small scale

industries. Project: Meaning, project identification, project selection. Project report: Meaning, significance, contents,

formulation of project report, Common errors in project formulation.

UNIT – IV OPERATION & MANAGEMENT OF HOTEL BUSINESS 12 Operating a food business on a day to day basis by managing the 3 systems – product/resources, revenue/sales, and

people-The flow of product from sources through purchase, manufacture and use - New Hotel industry systems and

technology, labour issues, challenges, government regulations and laws- Financial and operational controls - Analytical

tools used to buy and sell a food business as well as to operate successfully

UNIT – V DRAFTING A RESTAURANT BUSINESS PLAN (PRACTICUM) 12 Business Objectives Location – Physical plan of the restaurant (floor plan, frontage), a full menu, a table (Spreadsheet)

of dishes and prices, a graph for a projected monthly income (to convince the Bank that the Business will be profitable),

a business card with Logo – Poster advertising for the inaugural.

Total Periods: 60

COURSE OUTCOME

To understand the concept of entrepreneur and entrepreneurship.

To recognize the motivating factors and competencies to become an entrepreneur.

To identify, select and formulate a project.

To acquire the knowledge and Entrepreneurial skills needed to succeed in a range of hospitality and service

business sector.

To prepare a business plan for starting a Restaurant business.

TEXT BOOK: 1. S.S.Khanka, “Entrepreneurial Development”, S.Chand & Company, 5

th Edition, New Delhi, 2013. (Unit I-V)

REFERENCE TEXT: 1. Entrepreneurship – Robert D. Hisrich, Michael P. Peters, Dean A. Shepherd, McGraw hill, Irwin, 2012.

2. Entrepreneurship as Strategy – G. Dale Meyer, Kurt A. Heppard, Sage Publication, 2016.

Website:

1. www.wfnen.org/



Semester V

Credit 4

Max.

Marks

CIA -30

CE -70

TOT =100


16HMI02- HOSPITALITY MANAGEMENT

OBJECTIVES

To give an overall view of sectors of hospitality and hotel industry

To impart knowledge on major departments of hotel

To inculcate ethics and etiquettes for hospitality industry

To create awareness on emerging trends in hospitality industry

UNIT-I HOSPITALITY INDUSTRY 9 Hospitality – Introduction to hospitality, hospitality and tourism, significance of tourism, nature of hospitality industry,

sectors of hospitality industry – commercial sector, welfare sector. International hotel chains in India, International fast

food chains in India.

UNIT-II HOTEL INDUSTRY 9 Introduction to hotel industry, classification of hotels as per location, size, clientele, duration of guest stay and star

category, other types of hotels- heritage hotels, casino, floatel, ecotel, timeshare, types of guest, types of guest rooms,

Tariff – meaning, meal plans and different types of room rate.

UNIT-III MAJOR DEPARTMENTS OF HOTEL 9 Major department of hotel- functions and sections of front office, housekeeping, food and beverage service, kitchen,

engineering and maintenance, accounts, human resource, security, sales and marketing, purchase.

UNIT-IV ETHICS AND ETIQUETTES 9 Ethics for hospitality workers-in consumer transactions, in-house ethics, Importance of grooming, Attributes of

hospitality staffs, Hospitality industry business etiquette, Workplace etiquette, Dining Etiquette, Communication

etiquette-phone etiquette, email etiquette, in-person etiquette, Social etiquette.

UNIT-V EMERGING TRENDS 9 Smart rooms, Smart controls, Technology for energy conservation, Mobiles for keyless entry, Personalized services

for travelers, Health and wellness offerings, Online portals for room reservation, Green practices, Service automation

(check-in, check-out), Guest apps, Tech lounges, Social listening.

Total Periods : 45

Course outcome:

To identify different sectors of hospitality industry

To identify different types of hotels, guests, guest rooms and room rates

To understand basic functions and sections of major departments of hotels

To realize ethics and etiquettes required for hospitality industry

To update on emerging trends in hospitality industry

Text book: 1. R.Singaravelavan, “Food & Beverage Service”, Oxford University Press, 2

nd edition, 2016 (Unit I, III)

2. Jatashankar R Tewari, “Hotel Front office operations and management”, Oxford University Press, 2nd

edition,

2016 (Unit II, V)

3. Amitabh Devendra, “Soft skills for Hospitality”, Oxford University Press, New Delhi – 1, 2015 (Unit IV)



Semester V

Credit 3

Max.

Marks

CIA -30

CE -70

TOT =100









16HM601 - INDUSTRIAL EXPOSURE TRAINING

During the 6th

semester, each student is required to undergo training in any sector of the hospitality industry with the

approval of the department from December to March. A detailed report on training must be presented for viva-voce

examination at the end of 6th

semester. Internal 80 marks will be based on the performance appraisal obtained from

the organization where trained and external 20 marks will be based on the report and viva voce.

Semester VI

Credit 10

Max.

Marks

CIA -80

CE -20

TOT =100

s.n.r. sons college (autonomous)

Documents