VRU 0601 HUMAN RESOURCE MANAGEMENT:-
UNIT‐I
1.1 Introduction to Personnel Department and role of Personnel Manager
1.2 Definition and role of HRD
1.3 Organizational Structure ‐ Hierarchies ‐ Types ‐ Vertical/Horizontal
UNIT‐II
2.1 Job Design ‐ Job analysis, Job description, Job enlargement, Job rotation, Job enrichment
2.2 Job Specification ‐ Definition and formats
2.3 Job Evaluation ‐ Meaning, type and uses
2.4 Recruitment ‐ Sources of recruitment
2.5 Selection ‐ Application, Interviews ‐ Types, Test ‐ Types, Group selection procedures Manpower planning, Right sizing, Manpower Ratio, General methods.
UNIT‐III
3.1 Inductions and Training
3.1.1 Meaning and advantages
3.1.2 Purpose of training
3.1.3 Types and methods of training
3.1.4 Aids used while training
3.2 Performance Appraisal
3.2.1 Definition and importance
3.2.2 Types of performance appraisals ‐ (Methods) Performance Rewards
3.3 Wage & Salary Administration
3.3.1 Statutory Compliance
3.4 Organizational Behaviour
3.4.1 Understanding Organizational Behaviour
3.4.2 Social Systems
3.4.2.1 Culture ‐ Culture Change ‐ Methods
3.4.2.2 Role
3.4.2.3 Status
3.4.3 Rewards & Recognition ‐ Principles ‐ Types & effects.
3.4.4 Job satisfaction ‐ Employees Satisfaction Survey ‐ Reasons – effects.
3.4.5 Interpersonal and group dynamics.
UNIT‐IV
4.1 Industrial Relations
4.1.1 Trade Unionism … definition
4.1.2 Role of trade union in the Indian Scenario
4.1.3 Collective bargaining ‐ Industrial Relations Machineries ID Act
4.1.4 Wage Settlements ‐ Bi‐partite, Tripartite
4.1.5 Arbitration
4.1.6 Barriers of collective bargaining
4.1.7 Grievance handling … procedure
4.1.8 Employee participation in management in relation to good industrial relations participative Management (Employees Meet)
4.1.9 Labour Welfare measures ‐ Statutory/Non Statutory
4.1.10 Disciplinary procedures
4.1.11 Brief on Model Standing Order, Standing Order, House Rules
UNIT‐V
5.1 Personnel Management
5.1.1 Definitions
5.1.2 Systems
5.1.3 Personal record‐ HRIS (Human Resource Info Syst.) brief
5.1.4 Employee productivity
5.1.5 Manpower audit
5.1.6 Other forms like ESI, Medical, leave, gratuity, PF etc.
5.1.7 Organizing manpower through market, technology, organizational objective, size and diversity, span of control, product and services
5.1.8 Flexible Manpower
5.1.9 HR Budget
VRU 0602 TRAVEL AND TOURISM:-
UNIT‐I
Modes of transport
Tourist Accommodations
Informal services in tourism
Subsidiary services categories & rules
Shops emporiums & meals
UNIT‐II
Tourism services & operations‐II
Travel agency‐ organization travel agent &its function
Tour operation‐kinds, classification, categories
Guides & escorts
Tourism information
UNIT‐III
Tourism Marketing‐I
Relevance
Product design
Market Research
UNIT‐IV
Promotional events
Advertising, Publicity, Selling
UNIT‐V
Role of media in tourism marketing
VRU 0603 DATABASE MANAGEMENT SYSTEM:-
UNIT I
Information Technology in Business: Hardware – The central tool of modern information systems – Computers communicating : Bits and Bytes – A peek inside the computer – The Four Stages of Processing ‐ Input Devices – Output Devices – External Storage Media – Classification of Computers. Software – Levels of Programming Languages – Application Software – System Software.
UNIT II
Components of Database Management Systems – The Schema – Types of Data, Building a Database – The Data Dictionary – The Data Definition Language – The Data Manipulation Language; Relational Operations – Data Manipulation, Structured Query Language
UNIT III
MS Access – Introduction ‐ How a Database Works: Storing the Data in Tables, Records and Fields, A Relational Database, Getting Information from Forms, Queries and Reports, The Data Types and description, Establishing Field Properties for Easier Data Entry: Allow Zero Length, Caption Decimal Places, Default Value, Fields Size, Format, Indexed, Input Mask, New Values, Required, Validation Rule, Validation Text
UNIT IV
MS Access – Creating a Database ‐ How a Database Works – Designing Your Database – Two Ways to Create a Database ‐ Creating and Refining Database Tables.MS Access – Building Your Database Tables ‐ Opening a Database Table – Ways of Viewing Tables ‐ Designing and Refining a Database Table – Creating a Field, Moving and Copying Fields, Forging the Relationships Between Tables – Changing a Table’s Appearance – Entering Data in a Table – Forms for Entering and Viewing Data – Exporting Data to Other Programs and Databases
UNIT V
Sorting, Filtering, and Querying a Database – Finding Data in a Database Table ‐ Filtering to Find Data – Sorting, or Arranging, Records in a Database Table – Querying a Database for Information – Constructing a Select Query – The Different Kinds of Queries
VRU 0604 FOOD PRODUCTION AND PATISSERIE ‐ V:-
UNIT‐I
Standard Recipe Card Objective and purpose, Compilation, Standardization process, Recipe Bank; Adaptation of original Recipe
UNIT‐ II
Butchery Cuts, Order of disection of, uses and quality check of : Lamb, Beef, Pork, Chicken, Ham, Gammon, Preparing and cooking of Lamb, Chicken, Pork, Beef, Storing of Lamb, Storing of Lamb, Chicken, Beef, Pork – Long Term & Short Term, Yield – Calculation, yield control – butchery control sheet
UNIT ‐III
Bakery Lay out & Equipments of a 5 star kitchen Bakery, Yeast dough Products – Different method: Rich dough, Straight Dough, Modified Straight Dough, Sponge Methods,
UNIT‐IV
Rolled in yeast dough products, different kind yeast products – Crisp crusted Bread; Hard roll, vienna Bread, Italian Bread, French Bread, Soft Crusted Bread; White Pan Bread, White Bread, soft roll, English Muffins; Sour Dough; Sour Dough White Bread, Pumpernickel; Sweet & Rich Dough; Baba, Savarine Dough, Kugelop,Brioche; Rolled in Dough: Danish Pastry, Croissants, Faults in Bread Making –Poor Volume, Too Much Volume, Poor Shape, Burst Crust, Too Dense, Streaked Crumbs, Crumbly, Too Dark Crust, Too Pale Crust, Too Thick Crust, Blisters on Crust, Flat taste, Poor Flavor – rectification and Prevention
UNIT‐V
Cakes – Different Methods: Creaming Method, Flour Batter Method, Sponge Method, Chiffon Method, Icing – Fondant, Butter Cream, Foam – Type, Flat type or Water icing. Royal, Fudge, Frozen Desserts – Ice Creams, Sorbets, Parfaits, Cut outs, curls, Shavings; Marzipan – Sheets, Cutouts, Models; Patellae, Nougat: Spun Sugar; Pulled Sugar; Caster Sugar
VRU 0605 FOOD AND BEVERAGE SERVICE ‐ V:-
UNIT‐I
Buffets‐introduction‐space requirements‐factors affecting a successful buffet‐ no.of pax, planning and organizing‐sequence of food, type of buffet‐display, kind of meal, type of buffet‐sitting, standing finger buffet, Danish buffet, cold buffet‐ equipment required, fastronimical rules of planning a cold buffet, buffet check list, supervision
UNIT‐II
Service of special items: service ,cover and accompaniments of grape fruit, tomato juice, oyster, snail, potted shrimps, ham mousse, smoked eel, smoked salmon, caviar, melon, gull’s egg, asparagus, corn‐on‐the –cob, globe artichoke, parte de foi gras, avocado, minestrone, bouillabaisse, consommé, pasta, cheese
UNIT‐III
Gueridon service‐misc‐en‐place for Gueridon special equipments‐Gueridon service‐taking order, method of serving dish at the table, Gueridon lay up‐carving at the table –tools, method‐carving trolley‐misc‐en‐place, presentation safety factors.
UNIT‐IV
Gueridon service of smoked eel, smoked salmon, caviar, sole grille, poached sole, double fillet steak, steak tartare, steak Diane, roast chicken, flambéed chicken breast, pear flambé, banana flambé, crepe suzette
UNIT‐V
Different recipes in flame service
VRU 0606 FRONT OFFICE OPERATIONS ‐ V:-
UNIT I
Check Out Procedure – Express Check Out – Late Check Out – Self Check out – Late Charges – Methods of settlement
UNIT II
Front Office Accounting
Accounting Cycle
Operating Modes
Types of accounts (resident account, city account and management account)
Credit Monitoring
Tracking Transactions (Account Correction, Transfer, Allowance, Charge Purchase)
Front Office Cash Sheet – Cash Bank
UNIT III
Nigh Audit
Functions of Night Audit
The role of Night Auditor – Establishing end of day ‐ Account integrity – Audit
Posting Formula
Daily and Supplemental Transcripts
Operating Modes
Night Auditing Process
UNIT IV
Compilation of Statistical Data
Occupancy statistics – Geographical distribution of clientele
UNIT‐V
Yield Management – Objectives – How to measure yield using formulas
VRU 0607 ACCOMMODATIONS OPERATIONS ‐ V:-
UNIT ‐I
INTERIOR DESIGN
‐Importace of Interior design
‐Factors affecting interior design
‐Basis elements of art
‐Principles of design
‐Colour and colour schemes, shades, tints
‐flower arrangement
UNIT‐II
CONTRACT SERVICES
‐Types of contracts
‐Guidelines of hiring contract services
‐Advantages & disadvantages of contract services
UNIT‐III
GUEST ROOMS
‐Layout of guestrooms
‐How the physical layout affects systems
UNIT‐IV
SNAGGING LIST
UNIT‐V
NEW PROPERTY OPERATIONS
‐Variables of Opening a housekeeping department in hotel
VRU 0608 FOOD PRODUCTION AND PATISSERIE LAB ‐ III:-
Continental cuisine:-
Menu1
Chicken galantine, Canard roti aux navarts, Pommes Persillees, Courge
Menu 2
Horis D’oeuvre varities, Jambon Virginia Avec Papapya, Poularde Enestou Fade, Macaroni Augratin, Aeringke Chantilly
Menu 3
Vichsoise Froid, Poule Saute Mireille, Pomme Olivette, Aubergine A La Turque, Hot Fudge Sundae
Menu 4
Vesta Milifanty, Pizza Margarita, Ooq au Vin, Pomme Lyonnaise, Harrocpt Britonne, Pache Melbe
Indian Cuisine:-
Menu 1
Chicken Shahi Korma, Panner Pasanda, Bagare Baingan, Pulao, Dal Makhani, Nan, Firnee
Menu 2
Paya, Bhater Mussalum, Wakatin, Nava Parantha, Dhal Maharani, Gulab Jamoon
Menu 3
Tandoori Assorted Kabab, Chicken Tikka, Kalmi Kabab, Malai Kabab, Kasthuri Kabab, Katti Kabab Roll, Chicken Afghani, Tandoori Bhater
Menu 4
Butter Chicken, Kori Roti, Pepper Chicken, Rabbit Mussalum, Pork Vindaloo, Sor Potal
VRU 0609 FOOD AND BEVERAGE SERVICE LAB ‐ III:-
PRACTICALS
1. Carving at the table –Roast chicken, Roast leg of lamb
2. Cooking flambé dishes‐crepe suzette, banana flambé, steak Diane, Caesars salad, smoked salmon, Caviar, sole grille, poached sole, double filled steak tartare, flambéed chicken breast, pear flambe
3. Preparing special dished‐Irish coffee
4. Banquets –planning, lay up, mock service, actual lunch service supervision
5. Bar operation –mock bar, bar service, taking orders, mock service, cocktail, wine service, and champagne service.
VRU 0610 FRONT OFFICE OPERATIONS LAB ‐ III:-
Handling guest mails – before arrival of guests, during other stay of the guest, after the departure
Computer reservation and registration handling
VRU 0611 ACCOMMODATION OPERATIONS LAB ‐ III:-
- Laundry Operation
- Stains and Stain Removal
- Flower Arrangement
- Cost estimation of flooring, Carpeting, Painting, Tiling and Laminating.
- Linen estimation for table cloth, napkins, bed sheets, curtaining (heavy & sheer)
VRU 0612 DATABASE MANAGEMENT SYSTEM LAB:-
UNIT I
Information Technology in Business: Hardware – The central tool of modern information systems – Computers communicating: Bits and Bytes – A peek inside the computer – The Four Stages of Processing ‐ Input Devices – Output Devices – External Storage Media – Classification of Computers, Software – Levels of Programming Languages – Application Software – System Software
UNIT II
Components of Database Management Systems – The Schema – Types of Data, Building a Database – The Data Dictionary – The Data Definition Language – The Data Manipulation Language; Relational Operations – Data Manipulation, Structured Query Language
UNIT III
MS Access – Introduction ‐ How a Database Works: Storing the Data in Tables, Records, and Fields, A Relational Database, Getting Information from Forms, Queries and Reports, The Data Types and description, Establishing Field Properties for Easier Data Entry: Allow Zero Length, Caption Decimal Places, Default Value, Fields Size, Format, Indexed, Input Mask, New Values, Required, Validation Rule, Validation Text
UNIT IV
MS Access – Creating a Database ‐ How a Database Works – Designing Your Database – Two Ways to Create a Database ‐ Creating and Refining Database Tables.MS Access – Building Your Database Tables ‐ Opening a Database Table – Ways of Viewing Tables ‐ Designing and Refining a Database Table – Creating a Field, Moving and Copying Fields, Forging the Relationships Between Tables – Changing a Table’s Appearance – Entering Data in a Table – Forms for Entering and Viewing Data – Exporting Data to Other Programs and Databases
UNIT V
Sorting, Filtering and Querying a Database – Finding Data in a Database Table ‐ Filtering to Find Data – Sorting or Arranging, Records in a Database Table – Querying a Database for Information – Constructing a Select Query – The Different Kinds of Queries.