VRU 0501 MARKETING AND SALES MANAGEMENT:-

UNIT‐I
Fundamentals of marketing
Definition of markets, marketing and selling‐The marketing concept –methods
and scope of marketing market segmentations‐basis of market segmentations‐
Types‐market information research (MIS)‐Difference between MIS and Marketing research.

UNIT‐II
Introduction to market mix
Product‐New product development‐product life cycle‐branding
Price‐ factors influencing pricing decisions‐types of pricing.
Place ‐ distribution‐channels of distribution.
Promotion‐Promotional mix‐types of media

UNIT‐III
Introduction to promotional activities‐advertising‐aims of advertising‐advantages and disadvantages of advertising‐pre‐testing and post testing methods

UNIT‐IV
Sales promotion‐Introduction –Types of sales persons‐role of sales person

UNIT‐V
International marketing‐International marketing‐emergence of global marketing – significance of international marketing for developing countries‐liberalization‐role of foreign MNC.

VRU 0502 PRINCIPLES OF MANAGEMENT:-

UNIT‐I
INTRODUCTION
o Evolution
o Development
o Management thinkers and their contribution
o Schools of management

ROLE OF MANAGER
o Tasks of a professional manager
o Responsibilities of a professional manager
o Management systems
o Managerial skills.

UNIT‐II
MANAGEMENT PROCESSES
o Planning
o Organizing
o Leading
o Controlling
o Communication and decision making

PLANNING
o Definition
o Mission, objectives, goals
o Levels, type, nature of planning
o Step by step planning procedure
Perception of opportunities
Establishment of goals
Appraisals of planning premise
Exploring of action path and selection of a course of action

UNIT‐III
ORGANISING
o Definition
o Step by step process
o Organization structure
Common features
Division of labour Co‐ordination
Accomplishments of goals
Authority –responsibility structure

o Principles of organization
Scalar principle
Departmentation
Unity of command
Span of Command
Balance between centralization and decentralization

UNIT‐IV
LEADING
o Motivating
o Needs, rewards
o Theories
Hierarchy of needs (Maslow)
Hygiene (Herzberg)
o Leadership
Definition, Types of Leadership
Theories (Blake Mouton) Situational leadership

UNIT‐V
CONTROLLING
COMMUNICATIONS
o Definition
o Step by step process
o types
Formal / informal
Verbal / nonverbal
o Barriers
DECISION MAKING PROBLEM SOLVING
o Definition
o Phases
development /selection

VRU 0503 FOOD PRODUCTION AND PATISSERIE ‐ IV:-

UNIT‐I
Kitchen Organizing:
Review of the classical kitchen Brigade, Work planning in the kitchen, Kitchen supervision – supervisory functions; Technical, administrative, functional & Social Functions; Elements of supervision; forecasting, planning, organizing, commanding, co‐coordinating, controlling; responsibilities of the supervisor; Delegating, motivating, welfare, understanding, communicating.

UNIT‐II
Layout of a larder, Cold food preparations – sandwiches, conventional, pinwheel, open, book makers, hot sandwiches, club sandwiches, canapé.

UNIT‐III
Cold Starters – Vegetable fruit, fish, meat, poultry hors d’oeuvres, Cold sauces, Dressings, compound butters, Aspic, Choud froid.

UNIT‐IV
Carving‐ vegetables, ice carvings, Charcuteries‐ Terrines, pate, Galantines, cured meat.

UNIT‐V
Nouvelle Cuisine
Introduction to Nouvelle cuisine and its Founder, Salient features‐ i.e. health foods/natural flavours / free from starch etc, Overview of common dishes and preparations time/service, Garnishes & sauce/natural food accompaniments.

VRU 0504 FOOD AND BEVERAGE SERVICE ‐ IV:-

UNIT‐I
Restaurant‐physical layout‐introduction, objectives of a good layout‐planning a restaurant‐decision prior to planning‐location, space allocation, staffing requirements ,furniture, land linen, cutlery and crockery requirements‐space‐dining area, type of seating, table arrangements

UNIT‐II
Restaurant costing‐performance measure: sales mix elements of cost, cover, sales per square meter.

UNIT‐III
Introduction –types of bar‐dispense, cocktail, floating bar, bar parts‐front, back, under: bar equipments, furniture staffing, linen location‐bar stock and bar inventory‐bar control‐bar control system, s tock taking, goods received book, off‐ sale book, cellar stock ledger, bin cards overage and shortage, cellar control.

UNIT‐IV
Banquets‐history of banquets‐type‐formal, informal, organization of banquet departments: duties and responsibilities for banquet staff‐seating arrangements

UNIT‐V
Menu planning, facilities available for banquet function‐booking procedures,misc‐en‐place, types of services‐toasting and sequence of events.

VRU 0505 FRONT OFFICE OPERATIONS ‐ IV:-

UNIT I
Introduction to Front Office
Classification of Hotels – Importance of Front Office
Coordination with Other Departments
Types of Rooms – Tariff Structure ‐ Glossary of terms used
Front Office Organization
Organization Structure – Job Specifications – Scheduling of staff – Duties and
responsibilities of front office personnel

UNIT II
Reservations
Modes of reservation – Sources of reservation – systems and procedures of recording reservations – over booking

UNIT III
Registration
Check in procedure – safety deposit boxes – Registration formalities – ‘C’ Form for Foreigners – Currency regulations – handling guests mails and messages. Key Control.

UNIT IV
Telephones / Information / Bell desk
Mail & Message handling – Telephone manners and Etiquettes, Telephone systems
(PBX, PABX, EPABX), Facsimile, Guest Baggage Handling – Left Luggage Room‐ Scanty Baggage – Paging.

UNIT V
Dealing with Guests / Safety and Security
Handling of Guest Complaints – Personalization – Situation Handling
Fire – Bomb Threats – Room Break –ins

VRU 0506 ACCOMMODATION OPERATIONS ‐ IV:-

UNIT‐I
PLANNING AND ORGANISING THE HOUSEKEEPING DEPARTMENT IN A FIVE STAR HOTEL
‐Housekeeping responsibilities
‐Area Inventory List
‐ Frequency schedules
‐ Performance standards & productivity standards
‐Recycled and non‐recycled inventories
‐Job lists, Job description & Job breakdown
‐The operating budget
‐Management functions of a executive Housekeeper

UNIT‐II
RECRUITING, SELECTING, HIRING & ORIENTING
‐Non‐traditional labour market
‐Employee benefits
‐Costs & causes of employee turnover
‐Job specification
‐The selection process
‐Interviewing objectives
‐Hiring period
‐The executive housekeeper’s & trainer’s role in Orientation

UNIT‐III
TRAINING, SCHEDULING, MOTIVATING & DISCIPINING
‐Developing Job Breakdowns
‐Developing training Lesson Plans
‐The four step training method
‐Fixed & valuable staff position
‐Staffing guide, Alternative scheduling techniques
‐Motivation employees
‐Inventive programs
‐Progressive discipline
‐Formal disciplinary action

UNIT‐IV
BUDGET & BUDGETARY CONTROL
‐The Budget Process
‐Operating Budget & Capital Budget
‐Cost per occupied room
‐The operating Budget as a control tool
‐Operating Budget & income statement
‐Housekeeping expenses
‐Budget report variances
‐Estimating housekeeping expenses
‐Methods of controlling Expenses

UNIT‐V
SPECIAL CONSIDERATION IN ROOMS AND PUBLIC AREAS FOR PHYSICALLY HANDICAPPED GUESTS