101 FOOD PRODUCTION – I:-
Chapter 1 Introduction to Professional Cookery
1.1 Origin of Modern Cookery practices
1.2 Factors influencing eating habits, sectors of hospitality / Catering Industry.
1.3 Essentials of Continental food preparation.
1.4 Essentials of Indian food preparation.
1.5 Hygiene & safe practices in handling food.
1.6 Aims & objectives of cooking food.
Chapter 2 Professional Attributes
2.1 Attitude towards your job
2.2 Personal Hygiene
2.3 Uniforms
2.4 Care for your own health & safety
2.5 Safety practices & procedures
2.5.1 Accidents, types, nature, classification
2.5.2 Preventive measures for each type of accident
2.5.3 Reporting accidents
2.5.4 First aid – meaning, importance, and basic rules
2.5.5 Fire Prevention
Chapter 3 Organization Structure in the Kitchen
3.1 Types of establishments
3.2 Classical kitchen brigade (English) for a five Star & Three Star Hotel
3.3 Duties & Responsibilities of Executive Chef & various Chefs
3.4 Co-ordination with other allied department e.g. Stores, Purchases, Accounts, Service, Housekeeping, etc.
Chapter 4 Cooking Utensils & Small Equipments
4.1 Classification – knives, kitchen tools, Electric Food Pre-Preparation equipments, Refrigeration equipment, Food Holding Equipments, Hot plates & Heated Cupboards
4.2 Properties, Advantages & Dis-advantages of various materials used in tools & equipment
4.3 Precautions and Care in handling & maintenance of equipment.
Chapter 5 Commodities used in the Catering Industry
5.1 Relationship of the classification with food groups studied
5.2 Introduction to commodities in terms of sources, types, nature, uses, processing, by-products, market forms available, modes of packing, local market rate, storage principles & nutritive value for commodities and effect of heat and other factors on cooking. (for the following)
5.2.1 Cereals & Pulses
5.2.1.1 Wheat, Rice & Other millets in the region
5.2.1.2 Bengal gram, Green gram, Red gram
5.2.1.3 Soya beans, kidney bean, double beans, locally available cereals and pulses.
5.2.2 Sweeteners
Sugar, Honey , Jaggery & Artificial Sweeteners
5.2.3 Fats & Oils
Butter, Oil, Lard, Suet, Tallow, Hydrogenated fat, Bread spreads
5.2.3 Dairy products
Milk, Cream, Cheese, Curd
5.2.4 Vegetables
Types of Vegetables- Root , Stem , Leafy, Flowery, Fruity
5.2.5 Fruits
Types of Fruits – Fresh , Dried, Canned
5.2.6 Eggs
5.2.7 Spices, Herbs, Condiments & Seasonings
Chapter 6 Pigments in foods
6.1 Types of pigments in vegetables, fruits and animal products.
6.2 Effect of heat, acid, alkali, oxidation & metal on pigments
6.3 Precautions for enhancing & retention of colour
Chapter 7 Introduction to food pre-preparation
7.1 Preparation Methods –
Washing, Peeling, Paring (fruits), Cutting (cuts of vegetables), Grating (Vegetables), Grinding, Mashing, (vegetables & pulses), Sieving (flours), Steeping (cereals, pulses, tamarind, lemon-rind), Evaporation (milk & gravies), Marination (meat, fish, chicken), Sprouting (pulses & legumes), Blanching , Filleting of fish ,Deboning & jointing poultry
7.2 Methods of Mixing –
Beating, Blending, Cutting in, Rubbing in, Creaming, Folding, Kneading, Rolling in, Pressing, Stirring
102 FOOD & BEVERAGE SERVICE – I:-
Chapter 1. The Food & Beverage Service Industry
1.1 Introduction to the Food & Beverage Industry
1.2 Classification of Catering Establishments (Commercial & Non-Commercial)
1.3 Introduction to Food & Beverage Operations (Types of F&B Outlets)
Chapter 2. Food & Beverage Service areas in a Hotel
2.1 Restaurant, Coffee Shop, Room Service, Bars, Banquets, Snack Bar, Executive Lounges, Business Centers, Discotheques & Night Clubs.
2.2 Auxiliary areas
Chapter 3. Food & Beverage Service Equipment
3.1 Types & Usage of Equipments- Furniture, Chinaware, Silverware & Glassware, Linen, Disposables
3.2 Special Equipment
3.3 Care & maintenance
Chapter 4. Food & Beverage Service Personnel
4.1. Food & Beverage Service Organization Structure – Job Descriptions & Job Specifications
4.2. Attitudes & Attributes of Food & Beverage
4.3. personnel, competencies. Basic Etiquettes
4.4. Interdepartmental relationship
Chapter 5. Types of Food & Beverage Service
5.1 Table Service –English / Silver, American, French, Russian
5.2 Self Service – Buffet & Cafeteria
5.3 Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc.
5.4 Single Point Service – Take Away, Vending Kiosks, Food Courts & Bars, Automats
5.5 Mis-en-place & Mis-en-scene
103 HOUSEKEEPING OPERATIONS – I:-
Chapter 1 Introduction to House Keeping
1.1 Importance & Functions of Housekeeping
1.2 Guest satisfaction and repeat business
1.3 House Keeping Areas – Front-of-the-house and Backof-the-house areas, Guest Rooms, Public Areas, Maids Room, Indoor and Outdoor Areas
Chapter 2 Co-ordination with other Departments
Departments like Front Office, Engineering, F & B, Kitchen, Security, Purchase, HRD, Accounts
Chapter 3 Layout of House Keeping Department
Sections of the housekeeping department, their functions and layout
Chapter 4 Organization of Housekeeping Department
4.1 Hierarchy in large, medium & small hotels
4.2 Attributes of staff.
4.3 Job Descriptions and Job Specifications
Chapter 5 Guest Rooms
5.1. Types
5.2. Amenities & facilities for Standard & VIP guest rooms
Chapter 6 Cleaning Equipments
6.1 Classification, care & maintenance
6.2 Selection & purchase criteria
Chapter 7 Cleaning Agents
7.1 Classification, care and storage
7.2 Distribution & Control
7.3 Selection Criteria
Chapter 8 Key Control
8.1 Computerized keys
8.2 Manual keys
8.3 Key Control Procedures
104 FRONT OFFICE OPERATIONS – I:-
Chapter 1. Introduction To Hospitality Industry
The term ‘Hotel’, evolution & development of hospitality industry and tourism, famous hotels worldwide.
Classification of hotels. (based on various categories like size, location, clientele, length of stay, facilities, ownership)
Organizational chart of hotels (Large, Medium, Small)
Chapter 2. Front Office Department
2.1 Sections and layout of Front Office
2.2 Organizational chart of front office department (small, medium and large hotels)
2.3 Duties and responsibilities of various staff
2.4 Attributes of front office personnel
2.5 Co-ordination of front office with other departments of the hotel
2.6 Equipments used (Manual and Automated)
Chapter 3 Room Types & Tariffs
3.1 Types of rooms.
3.2 Food / Meal plans.
3.3 Types of room rates. (Rack, FIT, crew, group, corporate, weekend etc.)
Chapter 4 Role of Front Office
4.1 Key control and key handling procedures
4.2 Mail and message handling
4.3 Paging and luggage handling
4.4 Rules of the house [for guest and staff]
4.5 Black list
4.6 Bell Desk and Concierge
Chapter 5 Reservation
5.1 Importance of guest cycle (Various stages, sectional staff in contact during each stage)
5.2 Modes and sources of reservation.
5.3 Procedure for taking reservations (Reservation form, conventional chart, density chart, booking diary with their detailed working and formats)
5.4 Computerised system (CRS, Instant reservations)
5.5 Types of reservation (guaranteed, confirmed, groups, FIT)
5.6 Procedure for amendments, cancellation and overbooking.
105 CATERING SCIENCE – I:-
Chapter 1. Importance of Hygiene in the Catering Industry
1.1 Introduction
1.2 Definitions – hygiene & sanitation
1.3 Significance of hygiene & sanitation in the food industry.
Chapter 2. Food Microbiology
2.1 Classification & Morphology of micro-organisms
2.2 Factors affecting growth of micro-organisms
2.3 Control of micro-organisms in relation to food preservation.
2.4 Harmful and useful micro-organisms in the food industry.
2.5 Role of micro-organisms in the production of fermented foods, dairy products, bakery products, alcoholic beverages & vinegar.
Chapter 3. Food & Water Borne Illnesses
3.1 Food poisoning & food infection, common intestinal parasites. (Definitions, sources of contamination of food, mode of transmission of food borne illness, control of food borne illness).
3.2 Non-bacterial metal poisoning
3.3 Natural Toxins present in food
Chapter 4. Food Protection
4.1 Hygienic Storage – Dry, Refrigerated & Freezer storage & protective display.
4.2 Danger Zone
4.3 Food spoilage – detection and prevention.
4.4 Food contamination & spoilage due to kitchen pests.
4.5 Cross contamination
Chapter 5. Personal Hygiene
5.1 Necessity of personal hygiene
5.2 Health of staff
5.3 Sanitary practices
5.4 Protective clothing
5.5 Importance of rest, recreation and exercise
Chapter 6. Food Science Concepts
6.1 Basic S.I. units of length, area, volume, weight
6.2 Temperature (conversion of Celsius Scale to Fahrenheit Scale)
6.3 Definition of density & relative density
6.4 PH – definition & its relevance in Food Industry
6.5 Undesirable browning & its prevention, examples of desirable browning in food preparations
6.6 Important Terminologies (definitions & relevance) Boiling Point, Boiling Under Pressure, Melting Point, Smoking Point, Flash Point, Surface Tension, Osmosis, Humidity, Evaporation, Sol, Gel, Emulsion & Foam
Chapter 7 Food Additives
Definition, types & their limitations as per PFA Act.
Chapter 8 Regulatory Agencies
8.1 Food standards in India
8.2 Common food adulterants and simple tests to detect food adulterants in milk, sugar, turmeric, chilli powder, tea, coffee, semolina flour, ghee, butter, margarine & oil.
Chapter 9 Hazard Analysis & Critical Control Points. (HACCP)
106 COMMUNICATION FUNDAMENTALS:-
Chapter 1 The communication process
Sender, receiver, message, channel, feedback Message conceived, message encoded, channel selected for communication, message perceived, message decoded, message understood and decoded, feedback
Chapter 2 Barriers to effective communication
Inadequacy of message design, physical appearance, selective attention, prejudice, language difference, inadequate listening, lack of feedback, imperceptions, mannerisms
Chapter 3 Listening
Need for listening, listening for content, critical listening, empathetic listening, attentive listening
Chapter 4 Framework for planning business messages
Purpose, audience, structure, style
Chapter 6 Written communication skills
Advantages and disadvantages
Note making, writing a log book
Comprehension and précis writing
Letter writing (letters of enquiry, complaint, apology, order, application accompanied by bio-data, resignation and appreciation.)
Short formal reports (incidents, events, visits)
Memos, notices, circulars
Chapter 7 Oral communication skills
Advantages and disadvantages
Articulation and delivery
Making speeches and presentations
Telephone etiquettes
Restaurant and hotel English
Chapter 8 Non –verbal communication
Understanding aspects of body language