201 FOOD PRODUCTION – II:-
Chapter 1 Fuels used in the kitchen
1.1 Heat Transfer Principles
1.2 Classification, Types, Advantages & Disadvantages
Chapter 2 Introduction to Methods of Cooking
2.1 Cooking as applied to all commodities studied in SEM 1.
2.1 Classification & Salient Features of various cooking methods.
2.2 Temperature precautions
2.3 Equipments used, their care & maintenance
2.3.1 Moist methods of cooking
2.3.1.1 Steaming with pressure & without pressure
2.3.1.2 Braising
2.3.1.3 Poaching
2.3.1.4 Boiling
2.3.2 Dry methods of cooking
2.3.2.1 Baking
2.3.2.2 Roasting
2.3.2.3 Grilling
2.3.2.4 Tandoor
2.3.3 Frying
2.3.3.1 Types of frying medium
2.3.3.2 Sauteening
2.3.3.3 Shallow frying
2.3.3.4 Deep – frying
2.3.3.5 Combining the methods
2.3.3.6 Pressure Frying
2.3.4 Microwave cooking
2.3.4.1 Advantages & disadvantages
Chapter 3 Stocks
3.1 Definition & uses of stocks
3.2 Classification
3.3 Rules of stock making
3.4 Recipes of 1 litre of various stocks (White, brown, fish and vegetable)
3.5 Glazes & Aspic
3.6 Storage Care
Chapter 4 Sauces
4.1 Classification & uses of sauces
4.2 Composition
4.3 Thickening agents
4.4 Recipes of mother sauces
4.5 Finishing of sauces (reducing, straining, de glazing, enriching and seasoning)
4.6 Precautions & rectification, handling & storage
4.7 Derivatives (five each)
4.8 Pan gravies
4.9 Flavored butters
Chapter 5 Soups
5.1 Aim of soup making
5.2 Classification of soups – Cream,Puree,Veloute,Chowder ,
Consomme, National soups
Chapter 6 Basic Masalas & Gravies used in Indian Cooking
6.1 Blending of spices and concept of masala
6.2 Composition of different masala used in Indian Cooking (wet & dry)
6.3 Proprietary masala blends
6.4 Preparation of different masalas – Basic Garam Masala, Madras Curry Powder, Sambar Masala, Chat Masala, Goda Masala, Kolhapuri Masala, Vindaloo Masala
6.5 Popular Gravies used in Indian Cooking -White, Brown, Tomato, Green, Moghlai
Chapter 7 Texture, Accompaniments & Garnishes
7.1. Importance & Characteristics
7.2. Factors affecting textures in food
7.3. Desirable & Non-Desirable Textures with examples
7.4. Difference between Accompaniments & Garnishes
202 FOOD & BEVERAGE SERVICE – II:-
Chapter 1. Types of Meals
1.1 Breakfast – Introduction, Types, Service Methods,
1.2 Brunch
1.3 Lunch
1.4 Hi – Tea
1.5 Dinner
1.6 Supper
Chapter 2 Menu knowledge
2.1 Introduction
2.2 Types –Ala Carte & Table D’hote
2.3 Menu Planning, considerations and constraints
2.4 Menu Terms.
2.5 Classical French Menu.
2.6 Classical Foods & its Accompaniments with Cover
Chapter 3 Control Methods
3.1 Necessity and functions of a control system,
3.2 Billing Methods – Duplicate & Triplicate System, KOTs & BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)
3.3 Flow chart of KOT
3.4 Presentation of bill
Chapter 4 Non – Alcoholic Beverages
4.1 Non – Alcoholic Beverages Classification
4.2 Hot Beverages – Types, Service
4.3 Cold Beverages – Types, Service
Chapter 5. Alcoholic Beverages
5.1 Alcoholic Beverages Definition
5.2 Classification of Alcoholic Beverages
Chapter 6 Beers
6.1 Introductions
6.2 Ingredients used
6.3 Production
6.4 Types and Brands – Indian and International
6.5 Other fermented and brewed beverages – Cider, Perry
203 HOUSEKEEPING OPERATIONS – II:-
Chapter 1 Cleaning Routine of Housekeeping Department
1.1 General principles of cleaning
1.2 Work routine for floor supervisors and chamber maids
1.3 Rules of the floor
Chapter 2 Cleaning Routine of Guest Rooms
2.1 Daily cleaning of occupied, departure, vacant, Under Repair & VIP rooms
2.2 Evening service & second service procedures
2.3 Weekly / Periodic cleaning – Special Cleaning tasks to be carried out
2.4 Spring Cleaning procedures
Chapter 3 Cleaning Routine of Public Areas
3.1 Areas to be maintained
3.2 Daily, weekly and spring-cleaning procedures for various Public Areas such as Lobby / Lounge, Restaurants, Bar, Banquet Halls, Swimming Pool, Elevators and staircase & corridors.
Chapter 4 Lost And Found Procedure
4.1 Procedure for Guest articles
4.2 Procedure for Lost Hotel Property
4.3 Records maintained
Chapter 5 Control Desk
5.1 Importance of Control Desk
5.2 Records maintained
5.3 Functions performed by C.D.
Chapter 6 Housekeeping Supervision
6.1 Importance of supervision
6.2 Checklist for inspection
6.3 Dirty Dozen
Chapter 7 Linen & Uniform room
7.1 Layout of Linen Room
7.2 Classification & Selection of Linen
7.3 Classification of Bed, Bath, & Restaurant Linen
7.4 Sizes of Linen
7.5 Calculation of Linen requirement
7.6 Linen Control – Linen Inventory
7.7 Par stock, Linen Coverage
7.8 Discard management
204 FRONT OFFICE OPERATIONS – II:-
Chapter 1 Pre-Arrival Procedures
1.1 Pre arrival activities(Preparing an arrival list, notification etc)
1.2 Procedure for VIP arrival.
1.3 Procedure for group arrival(special arrangements, meal coupons, etc)
Chapter 2 Guest Arrival
2.1 Types of registration. (Register, Loose Leaf, Registration Cards)
2.2 Receiving guests.
2.3 Arrival procedure for various categories of guests (Foreigners along with C-forms, FITs- walkin , with confirmed reservation)
2.4 Notification of guest arrival.
2.5 Criteria for taking advance. (Walk-ins, Scanty Baggage etc)
Chapter 4 Guest Stay
4.1 Rooming a guest (introduction to the hotel facilities, orientation of the room)
4.2 Procedure for room change
4.3 Safe deposit procedure.
4.4 Assisting guest with all possible information and help (medical etc.)
Chapter 5 Basic Information (Travel& Tourism)
5.1 Role of a Travel Agent
5.2 Passport (concept and types)
5.3 Visa (concept and types)
5.4 Rules regarding customs, foreign exchange etc.
Chapter 6 Guest Departure
6.1 Departure notification
6.2 Task performed at bell desk, cashier/reception.
6.3 Express check outs
6.4 Late check outs and charges.
Chapter 7 Methods of Payment
7.1 Credit card handling
7.2 Traveler cheques, Personal checks
7.3 Handling cash Indian, Foreign currency
7.4 Other methods of payment [Travel agent, Bill to Company etc–]
205 CATERING SCIENCE – II:-
Chapter 1. Introduction to Terminologies
Food, Nutrition, Nutrient, Empty Calories, Health, Malnutrition, Edible portion of food, Balanced Diet
Chapter 2. Carbohydrates
Definition, Composition, Classification, Food Sources (good and poor sources), Functions in human body, Recommended Daily Allowance in India (RDA), Importance of fibre, Effect of deficiency & excess intake, Effect of heat on carbohydrates
Chapter 3. Protein
Definition, Composition, Essential and Non-essential amino acids, Protein Quality (only Concept), Concept of Supplementary value of Protein, Food Source (good and poor source), RDA (adolescents and adults), Effect of deficiency, Effect of heat on proteins, Functions
Chapter 4. Fats And Oils
Definition, Composition, Saturated and Unsaturated fatty acids, Hydrogenation of oil, Cholesterol (a brief note), Food sources of: (Fat, Oil, Saturated fatty acid, Unsaturated fatty acid, cholesterol), Rancidity of Oil (Concept and Prevention), RDA (Adolescents and adults), Effect of deficiency & excess, Functions
Chapter 5. Vitamins
5.1 Definition, Classification
5.2 Fat Soluble Vitamins (A,D,E,K) – Functions, Food Sources, RDA (Adolescents and adults) , Name of the deficiency disease and symptoms.
5.3 Water Soluble Vitamins (B Complex and C) – Names of all B Complex, B1 , B2, Niacin, and Vit C with reference to – Functions, Sources, RDA (Adolescents and adults), Deficiency diseases and its symptoms
Chapter 6. Minerals
6.1 Calcium, Iron, Iodine – Classification, Functions, RDA (Adolescents and adults), Rich food sources, Deficiency disease and its symptoms
6.2 Sodium Chloride – Importance and Limitations, Food sources
Chapter 7. Water And Its Importance To Health
7.1 Water Balance
7.2 Dietary sources
7.3 Dehydration and Oedema
Chapter 8. Basic Five Food Groups
8.1 Foods included in each group
8.2 Serving size of foods under each group
Chapter 9. Balanced diet (Using basic 5 food groups)
9.1 Menu Planning for a day’s diet for adolescents and adults
9.1.1 Vegetarian and Non vegetarian
9.1.2 Importance of avoiding fast/junk foods
Chapter 10. Important Foods to be avoided and recommended for:
Diabetes Mellitus, Heart related diseases (Cardio Vascular), Peptic Ulcer Jaundice, Kidney diseases, Fever and infection, Diarrhoea and Constipation
Chapter 11. How to preserve nutrients while cooking food?
206 BASIC FRENCH F0R HOTEL INDUSTRY:-
Chapter 1. General French
1.1 Pronunciation
1.1.1 The Alphabet
1.1.2 The Accents
1.2 Numbers (0 to 100)
1.2.1 Cardinal
1.2.2 Ordinal
1.3 Time (only 24 hr clock)
1.4 Days of the week
1.4.1 Months of the year
1.4.2 Date
1.5 Weights & Measures
1.6 ‘Formules de politesse’
1.7 Conjugation of verbs in the present tense relevant to the hotel industry (only ‘je’ and ‘vous’ forms)
Chapter 2. Food & Beverage Service
2.1 Restaurant Brigade
2.2 Hot Plate Language
2.3 The French Classical Menu (17courses) with classic examples of each course, terminology and meanings in brief
2.4 Wines
2.4.1 Wines of France,
2.4.2 Wine terminology
2.4.3 Reading a wine label.
2.5 Laying a cover
Chapter 3 Food Production
3.1 The Kitchen Brigade
3.2 Ingredients used in Kitchen
3.2.1 Dairy Products
3.2.2 Vegetables
3.2.3 Fruits
3.2.4 Herbs & Spices
3.2.5 Poultry
3.2.6 Fish
3.2.7 Meat
3.2.8 Cereals
3.2.9 Seasonings
3.3 French Cheeses
3.4 Culinary Terms in French