VRU 0101 GENERAL ENGLISH:-
UNIT‐I
Grammar‐Parts Of Speech‐Tenses‐Voice
UNIT‐II
Sentence Structure‐Sentence corrections
UNIT‐III
Cloze passage‐Hints Development
UNIT‐IV
Letter writing‐Formal & Informal letters
UNIT‐V
Comprehension Passages
VRU 0102 FOOD SCIENCE:-
UNIT‐I
Importance with relation to food handling preparation and service, Micro Organisms‐Classification, Bacteria‐Size, Shape, reproduction, beneficial and harmful effects, Yeasts‐size, shape, reproduction, beneficial effects.
UNIT‐II
Food Preservation, Methods and principles of food preservation, Food Poisoning –Staphylococci, botulism & clostridium perfringens, Symptoms, illness prevention
UNIT‐III
Colloids, Types and factors affecting colloidal solutions, Emulsions, Types and theory of emulsion, Food emulsions
UNIT‐IV
Changes taking place during cooking, Carbohydrates
- Gelatinization 2. Dextrinisation 3. Retro gradation
. Proteins
- Denaturation, Coagulation 2. Functional Properties 3. Commercial Uses Fats and Oils
- Rancidity
- Flavour Reversion
- Refining, hydrogenation, winterization
- Commercial uses of fat
UNIT‐V
Browning
Types of Browning
Prevention of browning
VRU 0103 PRINCIPLES OF ACCOUNTING:-
UNIT‐I
Definition of accounting‐need for accounting‐book keeping‐objectives of book keeping, Double entry system‐meaning‐advantages‐concepts‐classification of accounts
UNIT‐II
Journal‐meaning‐advantages‐problems‐ledger‐meaning‐problems‐subsidary books
UNIT‐III
Trial balance‐problems‐cash book‐single column ‐double column cash book
UNIT‐IV
Final Accounts (Trading profit and loss A/C and balance sheet) with adjustments‐closing stock, prepaid expenses, outstanding expenses and income, depreciation.
UNIT‐V
Calculation of P/V ration, breakeven point, margin safety
VRU 0104 BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY:-
UNIT I
Culinary History
Origin of Modern Cookery
Equipment Knowledge and development
Hygiene in Kitchen
Personal Hygiene
UNIT II
Kitchen Brigade and Staffing Co‐operation with other departments
Aims & Objectives of cooking
Attitudes and behaviour inside a kitchen
Levels and Skills
Perishables and non‐perishables
Storage temperatures
UNIT III
Various fuels, advantages & disadvantages
Energy conservations
Textures
UNIT IV
Classification of raw materials-
- Salt, Liquid, Sweetening
- Salts & oils
- Thickening agents
- Eggs
- Herbs
- Spices
- Condiments
- Various textures, stock, sauces, soups, derivatives of sauces
UNIT‐V
Methods of Cooking (Radiation, Convection, Conduction)
Moist method, dry heat, helps of fat
VRU 0105 BASIC FOOD AND BEVERAGE SERVICE:-
UNIT I
CLASSIFICATION OF F & B OPERATIONS
Commercial‐hotels, motels, restaurant, private hospitals, resorts, pubs, sank bars, discotheques, fast food restaurants, parlours, airlines, rail, sea catering, mobile catering
Welfare (industrial‐factories, offshore, project site: Institutional‐student, hostel, armed forces catering hospitals, noon meal scheme)
Career opportunities
UNIT II
Different f and b service outlets
Stand alone restaurants, coffee shop, room service, banquets, bar, bar‐b‐que, discotheque, off premises catering, take away, home delivery, chain of restaurants and tea boutiques.
UNIT III
Staff hierarchy of the various F&B service, their duties and responsibilities.
Attributes of food and beverage service personnel
Departmental relationship (within F&B and with other departments)
Co‐operation, co‐ordination, communication
Basic principles of psychology to understand
Guests behaviour and immediate requirements
Management’s expectations
UNIT IV
Classification and enumerating of service equipment with brand names
Furniture, Linen, Crockery, Flatware, Cutlery, Hollow ware, Glassware, Disposables, Chaffing dishes, Side board Items of specialist equipments
asparagus holder, butter knife, pastry slice, caviar knife, oyster fork, fruit knife, pastry fork
nut cracker
corn‐on‐the‐cob‐holder
grape scissors
lobster pick
grape fruit spoon
ice cream spoon
snail fork
sundae spoon
silvershowers
cheese knife
preserve spoon
snail tong
mustard spoon
snail dish
sugar tongs
hors d’ oeuvre trolley/tray
sizzler
parfait spoon
pizza pan and cutter
noodles tong
UNIT V
FOOD AND BEVERAGE SERVICE AREAS
Restaurant pantry or still room‐layout and equipment & use Silver room or plateroom‐layout & equipment & use Hot section‐layout & equipment & use
VRU 0106 BASIC FRONT OFFICE OPERATIONS:-
UNIT I
Introduction to Hospitality & Hotel Industry
Historical background of hospitality industry
American Inns & English Inns
International and Domestic hotel chains
Introduction and growth of hotel industry in India
UNIT II
Classification of hotels
- Size, Location
- Length of Stay
- Facilities offered
- Types of Plan – European plan, American plan, modified American plan, continental plan & Bermuda plan
UNIT III
Levels of service
- world class service
- mid‐range service
- Economy/limited service
Ownership and affiliation
- independent hotels
- chain hotels
- franchise and referral groups
UNIT‐IV
Types of room – single, double, twin, suites, penthouse, cabana, studio, duplex, cottage, interconnecting, adjacent, efficiency
UNIT V
Importance of front office
Layout of front office
Hierarchy of Front Office staff for medium and large size hotels
Duties and responsibilities of front office staff
Attributes of front office staff
VRU 0107 BASIC HOUSE KEEPING OPERATIONS:-
UNIT‐I
Introduction to Hospitality
- Classification of Hotels
- Hotel divisions & departments
UNIT‐II
Role of Housekeeping in Hospitality
- Housekeeping Organisational structure(small, medium & large)
- Duties & responsibilities of housekeeping staff
- Housekeeping personnel
- Personal Qualities of Housekeeping staff
- Layout of Housekeeping Department
- Co‐ordination of Housekeeping with other departments
UNIT‐III
Rooms
- Types of rooms
- Knowledge of rooms
- Types of Services offered
- a) Morning service
- b)Evening or Turndown service
- c)Second service
- d)Freshen –up‐service
- e)Baby sitting
- f)Valet Service
- g)Supplies on request
- h)Minibar Service
UNIT‐IV
Floor Pantry
- Layout of Floor Pantry, Functions, Maid’s cart
UNIT‐V
Guest Floor Operations
- Rules on guest floor
- Entering the guest room
- Step‐by‐step room cleaning procedure
- Bed making procedure, Bed sizes
- Standard supplies in guestrooms & VIP rooms
VRU 0108 FRENCH VIVA:-
UNIT‐I
Introduction to the language, alphabets and pronunciation of the word
UNIT‐II
Accents used in French, Greetings
UNIT‐III
Numbers 1 to 50
UNIT‐IV
Self introduction, presenting and introducing other person
UNIT‐V
Name of vegetables, fruits and meats, Name of the sea foods, Name of kitchen professionals, utensils, and Family members