VRU 0301 ECONOMICS:-

UNIT‐I
IntroductionWealth and welfare definitionBasic problems in economics
Economic systems– Economic capitalismsocialismmixed economy

UNIT‐II
Micro and macro Economics
Difference between micro and macro economics

UNIT‐III
Factors of productioncharacteristics of landLabourdivision of labour capital
Characteristics of capitalfunctions of entrepreneur

UNIT‐IV
Meaning of demandfactors influencing demanddemand scheduletypes of elasticity of demand

UNIT‐V
Functions of central Bank and commercial BankRole of MNC in Hotel

VRU 0302 TOURISM:-

UNIT‐I
Scope of Tourism development
Composition of Tourism industry
Growth of Tourism

UNIT‐II
Element of tourism
Characterisition of tourism
Basis of tourism
Tourism promotion, Concepts of tourism

UNIT‐III
Types & forms of tourism

UNIT‐IV
Tourism Marketing policy
Marketing & tourism policy
Advertising & sales promotion
The marketing policy
Tourism product
Factors obstructing travel trade
Demand for travel
Tourist transport travel trade
Hotel marketing

UNIT‐V
Tourism promotion, Price of product
Tourist market
Characterisation of travel market
Classification of travelers

VRU 0303 FOOD AND BEVERAGE MANAGEMENT:-

UNIT‐I
Fundamentals of marketing
Overview of service sector and hospitalitythe hotel and catering industry
definition of marketingthe marketing conceptmethods of marketing research
sources of informationkey concepts and models of consumer behaviormarket
segmentation potential
and target markets, value and life style.

UNIT‐II
Planning marketing strategy
Objectivesforecastingdetermining constraintsformulation of policies and plans
development of strategies
differentiation and segmentation

UNIT‐III
Introduction to the marketing mix
Product
Definition of product and servicethe hotel product and its components of
physical aspects
, service and imagenew product development‐brand names
overview of a marketing planproduct life cycleproduct differentiation in hotel
and catering industry

UNIT‐IV
Price
Principles of pricesinfluences upon prices decision makingprices techniques
initiating price changescost oriented pricing strategies

UNIT‐V
Distribution
Scope of distributionchannel functions and flow organization patterns in
hospitality marketing channels
location of servicescurrent trands in hotel and
catering industry

Promotional activities
The role of promotion‐promotion mix in terms of advertising/selling/sales
promotion/direct mails/sponsorship/merchandising/public relations/publicity‐
communication problems‐budgeting and promotion mix

VRU 0304 FOOD PRODUCTION AND PATISSERIE ‐ II:-

UNIT‐I
Classical Indian National Cookery & Modern Development
Study of Main Regions North, South, East and West

UNIT‐II
Indian Staple foods and Indian Spices

UNIT‐III
Main dishes used in breakfast cookery

UNIT‐IV
Main meals and snacks

UNIT‐V
Specific Equipment used in Quantity food Production
Indenting
Factors involved in indenting
Difficulties involved in indenting

VRU 0305 FOOD AND BEVERAGE SERVICE ‐ II:-

UNIT‐I
Introduction to beveragesdefinition, classification of beverages

UNIT‐II
Introduction to wines definition of wines, classification of wines‐table, fortified
and sparkling
, process of manufacture on red wine and white wine

UNIT‐III
Wine makers calendar
vinification, harvesting, destalking, crushing, pressing, fermentation‐
racking
, fining, ageing and bottling

UNIT‐IV
Wine growing regions, countries‐France, Italy, Germany, Spain, America, Portugal,
Australia with examples of wines from each country alcoholic percentage

UNIT‐V
Beeringredients used in the manufacture of beerbrewing process, fermentation‐
top and bottom
, fermentatio-classification, types of beer with examples and
alcoholic percentage

VRU 0306 FRONT OFFICE OPERATIONS ‐ II:-

UNIT I
Registration Process
Systems of Registration
Register and Files maintaining

UNIT‐II
Group Arrival
Guest History Card
Express Check In
C Form

UNIT III
Information Service
Mail
Messages
Room Key Control
Local Information

UNIT IV
Bell Service
Bell Captain
Area Layout and Staff
Luggage Handling

UNIT‐V
Paging
Files Maintaining
Door and Car Parking Service

VRU 0307 ACCOMMODATION OPERATIONS ‐ II:-

UNIT‐I
COMPOSITION, CARE & CLEANING OF DIFFERENT SURFACES:
Floors & floor coverings –basic classification
Wall & wall coverings
Carpets –types & construction & selection points

UNIT‐II
SAFETY AND SECURITY
File prevention and control
Accident prevention
Security measures
Health
Emergency procedures

UNIT‐III
PEST CONTROL
Definition of Pest control
Common Pests in hospitality industry
Prevention and Control of Pests
Responsibility of housekeeping in Pest Control

UNIT‐IV
LIGHTINGS AND LIGHTINING SYSTEMS
Types of lighting
Lighting Intensity in different area

UNIT‐V
SPECIAL DECORATIONS
Occasions for special decorations
Materials Used, Theme decorations

VRU 0308 ENGLISH VIVA VOCE ‐ I:-

UNIT‐I
PhoneticsPronunciation

UNIT‐II
Self introductionIntroducing others

UNIT‐III
Reading skillsRapid reading techniques

UNIT‐IV
Conversation

UNIT‐V
Extempore Speech

VRU 0309 FRENCH VIVA VOCE ‐ II:-

UNIT‐I
Presentationconversation in hotel etiquette, reservation

UNIT‐II
Name of the kitchen utensils, French dishes, Hotel & Kitchen Professionals

UNIT‐III
List of Names Professions, Countries and their Nationalities, Numbers 50‐100

UNIT‐IV
Name of vegetables, fruits and meats – Used in Hotel Industry

UNIT‐V
Name of the sea foodsUsed in Chain Restaurants