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.
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

1. Gelatinization 2. Dextrinisation 3. Retro gradation

. Proteins

1. Denaturation, Coagulation 2. Functional Properties 3. Commercial Uses Fats and Oils

1. Rancidity
2. Flavour Reversion
3. Refining, hydrogenation, winterization
4. Commercial uses of fat

UNIT‐V
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‐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,
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–

1. Salt, Liquid, Sweetening
2. Salts & oils
3. Thickening agents
4. Eggs
5. Herbs
6. Spices
7. Condiments
8. 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 and 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
 silver showers
 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

1. Size, Location
2. Length of Stay
3. Facilities offered
4. Types of Plan – European plan, American plan, modified American plan, continental plan & Bermuda plan

UNIT III
Levels of service

1. world class service
2. mid‐range service
3. Economy/limited service

Ownership and affiliation

1. independent hotels
2. chain hotels
3. 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

• 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