VRU 0201 ENGLISH AND COMMUNICATION:-
UNIT‐I
Business Communication‐Definition‐Types‐Barriers
UNIT‐II
Etiquette and manners‐Table Manners
UNIT‐III
Telephone Etiquette
UNIT‐IV
Essay writing (topics can be given on current events, social issues or anything related to the hotel industry)
UNIT‐V
Report Writing
VRU 0202 NUTRITION:-
UNIT‐I
Definition, Nutrients, Importance
Functions of food to man
Classification of food
UNIT‐II
Carbhohydrates, proteins, fats‐classification, functions, sources, deficiency & excess, Water‐importance, water balance, ORT
UNIT‐III
Vitamins‐fat soluble vitamins and water soluble vitamins Functions, sources, deficiency
UNIT‐IV
Calcium, Iron, iodine, potassium, fluorine & sodium Functions, sources, deficiency
UNIT‐V
Digestion & Absorption, Food adulteration‐types, common adulterant, detection
VRU 0203 BASICS OF COMPUTER:-
UNIT I
Introduction to computers – Definition, Advantages & disadvantages, classification of computers, Hardware‐ defining hardware, components of computer, block diagram of computer, input devices‐ output devices‐ Software concepts – Application Software, System Software, Operating System ‐ OS Classification – Language Classification ‐ Language Processors.
UNIT II
MS DOS – Introduction ‐ Loading of DOS into main memory (Booting), Files and File Naming Conventions; Types of DOS Commands – internal commands (dir, date, time copy, del), external commands (format, label, disk copy, disk comp, tree) ‐ wild cards.
UNIT III
Microsoft Word 2000 – Starting Word 2000 – Composing a simple document – Editing a document – Saving a document – Previewing and printing document – Closing document – Opening a document – Creating a new document – Closing the word application – selecting text (mouse, keyboard) – Deleting text – Finding and Replacing text – Copying and Moving Text – Changing Fonts and Point Size – Margins, Tab Stops, Line Spacing, and Alignment – Headers and Footers – Page Breaks and Section Breaks – Previewing a Document – Printing a Document.
UNIT IV
Microsoft Windows I – Knowing Objects of Windows (The Desktop, Task Bar, Start Button, My Computer, Recycle Bin, Starting an Application, My Document, My Briefcase, Control Panel, Windows Explorer), Important Functions – To open a File or Folder, To open a File you have used recently, To copy a File or Folder from one disk/folder to another, To change the name of a File or Folder, To delete a File or Folder, To find a File or Folder
UNIT‐V
To see what’s on your Computer, To change the background of the Desktop, To set up a Screen Saver, To adjust the rate at which the Cursor Blinks, To send a Fileor Folder to a Disk, To move a File or Folder, Creating a Shortcut, To put a shortcut on the Desktop, To create a folder, To add a program to the Start or Programs Menu, To add a new Font to your computer, To adjust the playback volume
VRU 0204 HOTEL ENGINEERING AND MAINTENENCE:-
UNIT‐I
Types of Maintenance—
o Preventive and Breakdown,
o Comparisons,
o Contract maintenance,
Advantages and disadvantages,
Types of contract,
Price rate,
Jumpsum contract,
Rate contract,
Service contract.
UNIT‐II
Equipment Replacement Policies—
o Circumstances under which equipment are generally replaced—
Inadequacy.
Obsolescence.
Excessive maintenance,
Declining efficiency
UNIT‐III
Waste Disposal
o Disposal of waste various methods.
o Sewage treatment plant.
UNIT‐IV
Pollution Control
o Water Pollution,
o Sewage Pollution,
o Air Pollution and Noise pollution related to hotel industry
UNIT‐V
Energy Conservative
o Energy conservative methods in different departments of a hotel
VRU 0205 FOOD PRODUCTION AND PATISSERIE – I:-
UNIT I
Cuts of Vegetables
Classification of vegetables and fruits
Salad & salad dressings
Mari nations & Marinades
UNIT II
Classification of meat, poultry, game, fish and seafood
Cuts of fish, chicken, lamb, pork, beef and veal and their selections
UNIT III
Egg Cookery, diagram & users
Pulses & Cereals, diagram of wheat
Milk & Milk products
UNIT IV
Milk and Milk Products
Garnishes & accompaniments
Culinary terms
UNIT V
Indian Garnishes and pastes
Indian thickening agents
VRU 0206 FOOD AND BEVERAGE SERVICE ‐ I:-
UNIT I
Origin of the menu and menu planning objectives
Basis types of menu
Table d hote
A la carte
Buffet
Menu compiling‐considerations and constraints
Menu sequence and planning menus
French classical menu‐compiling with accompaniments and
Garnishes
Table d’ hote menu
A la carte menu
UNIT II
Types of meals
Indian, English, American, continental, healthy breakfast
Brunch
Lunch
Brunch
High tea
Dinner
Supper late night menu
UNIT III
Misc –en‐ecene and misc‐en‐place
Laying covers for different meals and menus (laying ,relaying table cloths and serviette folds)
Rules and procedure for service of a meal
Latest concepts of service
UNIT IV
Methods of service
French
American
English
Russian
Basics of room service
Basics of banquets
UNIT V
Classification of non‐alcoholic beverages
Stimulating‐coffee, tea, cocoa
Refreshing‐aerated non‐aerated
Nourishing –milk and malt beverages
Simple sales control system
Necessary and function of a control system
VRU 0207 FRONT OFFICE OPERATIONS ‐ I
UNIT I
Tariff structure
Tariff fixation
Types of rates‐ standard rate, corporate rate, commercial rate, airline rate, children rate, crib rate, group rate, discounted rate, extra bed rate, family rate
UNIT II
Equipments used in front office – manual, semi automated, fully automated
Sections in front office, Lobby and Front Office
Cooperation of front office with other departments
UNIT III
Reservations
Importance of reservations
Sources of reservation – corporate clients, tour operators, property direct, F.I.T’s,
Travel agents
UNIT IV
Modes of reservation
Types of reservation – guaranteed and non guaranteed reservation
Group reservation, Central reservations system
Reservation confirmation, amendment & cancellation
Forecasting, Overbooking
UNIT V
Registration, receiving the guest
Salesman ship
Pre‐registration
Registration of guest – (F.I.T’s Groups crew, VIP’s VVIP’s)
Rooming a guest
VRU 0208 ACCOMMODATION OPERATIONS ‐ I:-
UNIT‐I
Lost & Found Procedure
Keys‐Types & Key Control
Files &Registers maintained in HK dept
UNIT‐II
CLEANING AGENTS
Basic classification of cleaning Agents
Ph Scale
Hardness of water‐hard, soft, temporary & permanent hardness of water
UNIT‐III
CLEANING EQUIPMENTS
Basic classification of cleaning equipments
Types of manual & mechanical equipments
Types of vacuum cleaners
Use care & storage of cleaning equipments
UNIT‐IV
CLEANING & MAINTAINING PUBLIC AREAS
a)Entrance f)Guest Corridors
b)Lobbies g)Public Restrooms
c)Front Desk h)Banquet Halls
d)Elevators i)Dining Rooms
e)Staircases j) Leisure Areas
UNIT‐V
CLEANING PROCEDURES
‐Types of cleaning
‐Routine cleaning
‐Weakly cleaning
‐Periodic Cleaning
‐Spring Cleaning
‐Special Cleaning
VRU 0209 FOOD PRODUCTION AND PATISSERIE LAB – I:-
1) Cuts of vegetables
Basic stock (Brown, white, fish, vegetable)
Sauces – Basic Sauces
Cream soup – 3 Varieties
Thin soups – 3 Varieties
Thick varieties – 3 varieties
Fish – orly, Colbert, fried in batter, fish cakes, fish Florentine
Entrees – stews, ragout, croquettes, goulash, cutlets, casseroles, scotch eggs, Shepherds pie, Hamburgers.
Egg cookery – in sheel, in frying pan, in oven
Potato cookery – Boiled, Baked, Fried, Roasted.
Vegetables – Boiled & Sautéed, creamed, fried, Baked,
Salads – at least 3 types of salad dressings.
Sandwiches – 6 varieties
Sweets – cold & hot, Honeycomb mould, Butter scotch, coffee – mousse, Blancmange, lemon sponge, trifle, bread pudding, cabinet pudding, caramel custard, baked coconut pudding, college pudding.
Indian:-
Indian rice – 10 varieties
Indian breads – 10 varieties
Dal – 6 varieties
Vegetables – 10 varieties
Paneer varieties – 2 varieties – preparation of paneer
Meat – 10 varieties
Fish – 3 varieties
Egg – 3 varieties
Snacks – 10 varieties
Sweets – 10 varieties
Patisserie:-
Pastry – 4 varieties
Yeast goods – 4 varieties
Cookies & biscuits – 4 varieties
Small cakes – 4 varieties
Fruit cakes – 3 varieties
Glaze & butter icing
VRU 0210 BASIC FOOD AND BEVERAGE LAB ‐ I:-
- Familirisation and handling of equipments
- Drawing of various types of spoons, forks, sugar pot, coffee pot, tea pot and other small equipments
- Methods of cleaning and upkeep of silver polishing methods
- Arrangements of sideboard
- Laying and relaying of table cloth
- Laying up of table for various meals and menus
- Different type of napkin folding
- Receiving the guest
- Talking orders
- Silver service and clearance
- Service of non ‐ alcoholic beverages
- Presenting and settling of bills
- Arrangement and carry of room service trays
- Frilling
VRU 0211 FRONT OFFICE OPERATIONS LAB ‐ I:-
Students must be aware of uses of all stationeries in front office
Forecasting of rooms
Taking reservation, Receiving and registering guests
Basic Etiquettes, Body language, Communication
VRU 0212 ACCOMMODATION OPERATIONS LAB – I:-
Daily cleaning procedure of the guestroom
Identification of cleaning equipments and cleaning agents
Bed making – evening service
Room Inspection, Linen inventory
Through cleaning of various surfaces
VRU 0213 BASICS OF COMPUTER ‐ LAB:-
UNIT I
Introduction to computers – Definition, Advantages & disadvantages, classification of computers; Hardware‐ defining hardware, components of computer, block diagram of computer; input devices‐ output devices‐ Software concepts – Application Software, System Software; Operating System ‐ OS Classification – Language Classification ‐ Language Processors.
UNIT II
MS DOS – Introduction ‐ Loading of DOS into main memory (Booting), Files and File Naming Conventions; Types of DOS Commands – internal commands (dir, date, time copy, del), external commands (format, label, disk copy, disk comp, tree) ‐ wild cards.
UNIT III
Microsoft Word 2000 – Starting Word 2000 – Composing a simple document – Editing a document – Saving a document – Previewing and printing document – Closing document – Opening a document – Creating a new document – Closing the word application – selecting text (mouse, keyboard) – Deleting text –Finding and Replacing text – Copying and Moving Text – Changing Fonts and Point Size – Margins, Tab Stops, Line Spacing, and Alignment – Headers and Footers – Page Breaks and Section Breaks – Previewing a Document – Printing a Document.
UNIT IV
Microsoft Windows I – Knowing Objects of Windows (The Desktop, Task Bar, Start Button, My Computer, Recycle Bin, Starting an Application, My Document, My Briefcase, Control Panel, Windows Explorer); Important Functions – To open a File or Folder, To open a File you have used recently, To copy a File or Folder from one disk/folder to another, To change the name of a File or Folder, To delete a File or Folder, To find a File or Folder
UNIT‐V
To see what’s on your Computer, To change the background of the Desktop, To set up a Screen Saver, To adjust the rate at which the Cursor Blinks, To send a Fileor Folder to a Disk, To move a File or Folder, Creating a Shortcut, To put a shortcut on the Desktop, To create a folder, To add a program to the Start or Programs Menu, To add a new Font to your computer, To adjust the playback volume.