VRU 0401 PRINCIPLES OF ACCOUNTING:-
UNIT‐I
Depreciation
Meaning and definition of depreciation‐causes of depreciation‐methods of depreciation‐straight mine method‐written down value method
UNIT‐II
Inventory valuation
Introduction‐Need‐Nature‐Purpose of inventory valuation‐Inventory costingmethods‐FIFO‐LIFO
UNIT‐III
Departmental accounting
Meaning and definition of departmental accounting‐Objectives‐allocation and apportionment of expenses‐Inter departmental transfer‐working out problems
UNIT‐IV
Analysis of financial statement
Meaning of ratios‐Types of ratios‐how to calculate it‐meaning and uses of fund flow statement –Preparation of Problems in fund flow statement
UNIT‐V
Auditing‐meaning and definition of auditing‐types of auditing‐advantages & limitations of auditing
VRU 0402 HOTEL LAW:-
UNIT‐1
INTRODUCTION
Law and society
Need for the knowledge of law
Sources of Indian law
Classifications of law
List of licenses and permits required for operating a Hotel/Restaurant and other catering Establishments under various local, state and union laws
Procedure for Procurement, Renewal, Suspension and Termination of licenses
UNIT‐II
Evaluation of Mercantile law
The Partnership ACT 1932
The Indian companies Act, 1956
The Sale of goods Act 1930
The Negotiable instruments Act 1881
The Insurance Act 1939
The law of Agency
UNIT –III
The Indian contract Act, 1872
Meaning and definition of Contract
Essential elements of contract
Classification of contract
Time and place of performance
Discharge of contract
Contract of Bailment and pledge
UNIT‐IV
Evaluation of Industrial law
The Factories Act, 1948
The Industrial Dispute ACT, 1947
The Employment (standing order act) 1976
The Employees State Insurance Act, 1953
The provident fund Ac, 1952
The Payment of Gratuity Act, 1972
The Bonus Act, 1965
UNIT –V
Manager of Hotel and Owner of lodging house
Paying guest‐Premises‐Tenant‐Tenement
Lien of Inn keeper
The Central committee for food standards
Central food laboratory
Food Inspector and their Powers and duties
Procedure followed by the food inspector
VRU 0403 FOOD PRODUCTION AND PATISSERIE ‐ III:-
UNIT I
Quantity Food Production
Introduction to Industrial and Institutional Catering
UNIT‐II
Staff Organization
Kitchen Layout
Preparation
Cooking Techniques
UNIT ‐III
Principles of Menu Planning
UNIT‐IV
Study of Menus for various types of quality food outlets
UNIT‐V
(Industrial, Institutional & Fast food Services) using continental and Indian Dishes in Pallet with Nutrition
VRU 0404 FOOD AND BEVERAGE SERVICE ‐ III:-
UNIT‐I
Spirits‐definition of alcohol, whisky, brandy, rum, gin‐distillation process
UNIT‐II
Whisky‐history, types. How whisky made‐brandy‐how the woed came‐what is cognac‐grapes used for producing cognac with examples‐Armagnac‐with examples.
UNIT‐III
Rum‐manufacture, slow and quick fermentation, history of rum with examples.
Gin‐ingredients used in the manufacturing of well known brands. Vodka‐well known brands and area of production and other spirits.
UNIT –IV
Liquors –types with flavours, definition.
UNIT‐V
Cocktails‐history‐aperitif, definition of cocktail, names of cocktail with different spirit base.
VRU 0405 FRONT OFFICE OPERATIONS ‐ III:-
UNIT I
Telephone Operating
Telephone Procedures
Telephone Manners
UNIT II
Check out
Departure Procedure
Methods of settling accounts
UNIT III
Cashier Report
Express Checkout
UNIT IV
Operating Modes – Manual, Semi automated, Fully Automated
UNIT V
Types of Accounts
Safety Deposit
VRU 0406 ACCOMMODATION OPERATIONS ‐ III:-
UNIT‐I
LINEN & LINEN ROOM
Classification of linen
‐Linen sizes
‐layout of Linen Room
‐Linen Room activities
-Linen selection points
-Linen storage conditions
‐Par stock
UNIT‐II
Linen Control, Linen exchange
Linen Register, stock taking procedure, Linen Discard
Linen Heir‐advantages and disadvantages
UNIT‐III
LAUNDRY
‐Layout of Laundry
‐On Premises Laundry (OPL)
‐Laundry Flow Process‐stages on washing
‐Commercial Laundry‐advantages & disadvantages
‐Guest Laundry Procedure (Valet service)
‐STAINS & STAIN REMOVAL
UNIT‐IV
FIBRES
‐Definition of Fiber
‐Classification of Fiber
‐The origin, characteristics & use of each in the hotel
‐Fibers, Filaments, Yarns & Ply
UNIT‐V
FABRICS
‐Construction of fabrics‐woven, knitted, bonded
‐Types of weaves‐plain, twill, satin, sateen,velvet, velveteen, figured (damaste) hering bone weaves.
VRU 0407 ENGLISH VIVA VOCE ‐ II:-
Public speaking
Debate
Group discussion
Interview skills
Paper presentation
VRU 0408 FOOD PRODUCTION AND PATISSERIE LAB – II:-
Method of cooking meat and poultry
Tandoori Chicken
Stewered – Roast on split
Minced
Stewed
Method of cooking fish
Roast on split – stewed – fried
Eggs – Curried
Vegetable accompaniments
Vegetarian Cookery –
Paneer
Vegetables
Stews
Purees
Sauces
Basic masalas mixing
Red
White
Brown
Green
Yellow
Rice
Dals
Breads
Chutneys, curds and raitas
Indian Desserts
Kulfi
Halwas etc.
Training in counter service
After the preparation and cooking
VRU 0409 FOOD AND BEVERAGE SERVICE LAB ‐ II:-
Planning a 4 course menu in French with wine accompaniments
Food and wine accompaniments
Laying the table with appropriate cutleries and wine glasses
How to prepare a wine list/ opening a wine bottle
Reading a wine bottle label
Presenting and seving wine to guest
Takng order for spirit and service of different types of spirits
VRU 0410 FRONT OFFICE OPERATIONS LAB ‐ II:-
Identification of various racks
Identification of various pro formas and use of them
Concerning the arrivals of VIP individuals and group
Receiving and greeting a guest
Practice on preparation departure procedure
Practice on bills compilation, presentation and settlement procedures
Handling of credit cards procedures
Practical work on computerized room management
Filling of various pro formas
Receiving and greeting of guest
Practice and preparation of departure procedure
Settlement Procedure
VRU 0411 ACCOMMODATION OPERATIONS LAB ‐ II:-
Layout of Linen and Uniform Room / laundry
Laundry Machinery and Equipment
Stain removal
Flower arrangement
Selection and Designing of Uniforms