801 A FOOD PRODUCTION – I:-
Chapter 1 Deserts
1.1 Frozen Deserts
1.2 Classification
1.3 Types & methods of preparation care uses
1.4 Hot Puddings – Methods of preparation, care, uses
1.5 Ice- creams, methods, types
1.6 Indian Specialty Deserts
Chapter 2 Chocolate making
2.1 Manufacturing & processing of chocolate
2.2 Types of chocolate
2.3 Preparations & care in chocolate work
2.4 Fillings & toppings – preparation, method, care in preparation, presentation, and storage
Chapter 3 Personal Management in the Kitchen
3.1 Developing a good food production team (Desirable attributes for staff at various levels of hierarchy)
3.2 Allocation of work
3.3 Task Analysis
3.4 Duty roaster
3.5 Time & motion study in kitchen
3.6 Production, planning, scheduling & budgeting
Chapter 4 Kitchen Administration
4.1 Aims of Control
4.2 Maintaining records / registers / logbook
4.3 Communication with other departments
4.4 Conduction meetings
4.5 Liasing with customers / guests
Chapter 5 Production Management
5.1 Buying Knowledge
5.2 Specification buying
5.3 Scope of Purchases
5.4 Production planning & scheduling
5.5 Production quality & quantity control
Chapter 6 Budgetary Control
6.1 Objectives
6.2 Types of budgets
6.3 Basic stages in preparation of budgets
6.4 Pricing consideration
6.5 Menu engineering
Chapter 7 Product Research & Development
7.1 Testing of new recipes and equipment
7.2 Developing new recipes.
7.3 Food trials
7.4 Organoleptic and sensory evaluation
801 B SPECIALIZATION OF FOOD & BEVERAGES SERVICE & MANAGEMENT:-
Chapter 1 Meal Experience
1.1 Introduction
1.2 Eating Out
1.3 Food and Drink
1.4 Variety of service
1.5 Level of Services
1.6 Interior design and atmosphere
1.7 Expectation and identification
1.8 F & B Service employees
1.9 Trends in eating out
Chapter 2 Managing quality in Food & Beverage Operations
2.1 Definition and importance
2.2 Approaches to quality management
2.3 Managing quality
Chapter 3 Budgetary Control
3.1 Objectives
3.2 Types of Budgets
3.3 Basic stages in preparation of budgets
3.4 Pricing consideration
3.5 Menu pricing
3.6 Menu engineering
Chapter 4 F & B Management in Fast Food and Popular Catering
4.1. Introduction
4.2. Basic policies – Financial marketing and Catering
4.3. Organizing and Staffing
4.4. Control and performance measurement
Chapter 5 F & B Management in Hotels & Restaurants
5.1 Introduction
5.2 Basic Policies – Financial marketing and Catering
5.3 Organizing and Staffing
5.4 Control and performance measurement
5.5 Production planning & scheduling
5.6 Production quality & quantity control
Chapter 6 F & B Management in Industrial Catering
6.1 Introduction
6.2 Basic policies – Financial marketing and Catering
6.3 Organizing and Staffing
6.4 Control and performance measurement
801 C SPECIALISED ACCOMMODATION MANAGEMENT:-
Chapter 1 Operations Management
1.1 Effective use of cleaning practices and Front Office Operations – SOP’s at housekeeping and front office department.
1.2 Effective use and control of supplies & equipment
1.3 Establishing standards, monitoring performance, corrective action in Rooms Division
Chapter 2 Personnel Management in Accommodations Operations
2.1 Calculating Staff Requirement, Duty Rotas
2.2 Selection & Requirement of employees – Attributes for staff at various levels of hierarchy
2.3 Time & Motion study, work study & work measurements
Chapter 3 Financial Management & Cost control
3.1 Preparation of Budget
3.1.1 Revenue Budget for Front Office
3.1.2 Expense Budget for House keeping Department.
3.2 Budgets: Types – fixed, flexible, zero base
3.3 Measures to reduce operating cost & labour cost
Chapter 4 Environmental Practices in Housekeeping
4.1 Eco friendly cleaning supplies
4.2 Waste reductions programme
4.3 Recycling of materials
Chapter 5 Use of computer technology in Rooms Division
5.1 MIS – Management Information System
5.2 Software used in Hotels
5.3 Reports generated at Front Desk and Housekeeping
5.3.1 Rooms Status Report
5.3.2 Sales Mix Report
5.3.3 Revenue Report
5.3.4 Guest History
Chapter 6 Yield Management
6.1 Concept ARR & Rev PAR
6.2 Definition & importance of Yield Management
6.3 Forecasting
Chapter 7 HR Practices in Rooms Division
7.1 Motivation
7.2 Performance Appraisal
7.3 Promotion & renewal
7.4 Disciplinary action
7.5 Dismissal Procedure
803 TOTAL QUALITY MANAGEMENT:-
Chapter 1 Quality in Service Industry
1.1 Definitions
1.2 Concepts and models
1.3 Quality plans
Chapter 2 Core Concepts of TQM
2.1 Internal Customer
2.2 Right First Time
2.3 Customer Focus
2.4 Continuous Improvement
Chapter 3 Thoughts from Quality Gurus
3.1 Deming
3.2 Crosby
3.3 Juran
Chapter 4 Core values of Japanese Management
4.1 Group Orientation
4.2 Perfectionism
4.3 Innovation
4.4 Deligence
Chapter 5 Various International Quality Standards
5.1 QMS – ISO 9001:2000
5.2 EMS – ISO 14001:1996
5.3 HACCP
Chapter 6 Organizational culture & leadership for TQM
6.1 Commitment
6.2 Vision
6.3 Mission
6.4 Creating environment
Chapter 7 Problem solving Tools & Techniques
7.1 Brain Storming
7.2 Pareto Analysis
7.3 Fishbone Diagram
Chapter 8 Team work for Quality
8.1 Quality Circle
8.2 Flow group Concept
Chapter 9 Kaizen & Continuous Improvement
9.1 “5 S ”
9.2 Philosophy
9.3 Process Mapping & Improvement (5 W & 1 H)
Chapter 10 Measuring & Managing Customer Satisfaction
10.1 Why?
10.2 What?
10.3 How?
Chapter 11 Green Service Quality
11.1 Challenges
11.2 Opportunities
11.3 Water
11.4 Energy
11.5 Waste Management
Chapter 12 Cost of Quality
12.1 Failure
12.2 Appraisal
12.3 Preventive Cost
Chapter 13 Role of Communication in TQM
13.1 Language Concept
13.2 Effective Ways
Chapter 14 Investors in People
14.1 Assessment
14.2 Competence Gap
14.3 Training
Chapter 15 Business Process Re-engineering
15.1 Concept
15.2 Methedology
Chapter 16 Measuring & Managing Customer Satisfaction
16.1 Steps to success
804 MANAGERIAL ECONOMICS:-
Chapter 1 Nature & Significance of Managerial Economics
1.1 Meaning, Features & Significance
1.2 Functions of Managerial Economist
Chapter 2 Basic Terms used in Economics
2.1 Micro & Macro Economics
2.2 Problem of Scarcity – Lionel Robbins Definition of Economics
2.3 Economic Tasks – Production & Distribution
2.4 Economic Entities – Household & Firm
2.5 Distinction between Plant, Firm & Industry
Chapter 3 Demand Analysis
3.1 Meaning, Types & Determinants of Demand
3.2 Meaning & Determinants of Individual & Market Demand
3.3 Demand Function & Demand Schedule
3.4 The Law of Demand
Chapter 4 Theory of Consumer Demand
4.1 Utility – Meaning & Types
4.2 The Law of Diminishing Marginal Utility
4.3 The Law of Equi-Marginal Utility
Chapter 5 Elasticity of Demand
5.1 Concepts, Kinds & Types
5.2 Measurement of Price Elasticity Demand
Chapter 6 Production Analysis
6.1 Concepts & Attributes
6.2 The Law of Variable Proportions
6.3 The Law of Returns to Scale
Chapter 7 Supply Analysis
7.1 Meaning & Determinants of Supply
7.2 The Law of Supply
7.3 Elasticity of Supply- meaning, measurement factors affecting elasticity of Supply
Chapter 8 Types of Market
8.1 Meaning & Classification of Market Structure
8.2 Types of Market Structures Formed by the Nature of Competition
805 ENTREPRENEURSHIP DEVELOPMENT:-
Chapter 1 Introduction to Entrepreneurship / Concept of Entrepreneurship
Chapter 2 Qualities & Attributes required for Entrepreneurship
Chapter 3 The Entrepreneurial Process
Chapter 4 Identifying the Opportunity (SWOT Analysis)
Chapter 5 Assessing the Market
5.1 Information gathering techniques
5.2 Principles of market survey
5.3 Analysis of survey data
Chapter 6 Resource Mobilization
Chapter 7 Budgeting, Accounting & Control
7.1 Principles of evaluation of quality control