VRU 0301 ECONOMICS:-

UNIT‐I
Introduction‐ Wealth and welfare definition‐ Basic problems in economics
Economic systems‐capitalism‐socialism‐mixed economy

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

UNIT‐III
Factors of production‐ characteristics of land ‐ Labour ‐ division of labour capital‐
Characteristics of capital‐ functions of entrepreneur

UNIT‐IV
Meaning of demand‐factors influencing demand‐demand schedule‐elasticity of
demand‐types of elasticity of demand

UNIT‐V
Functions of central Bank and commercial Bank‐Role 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 hospitality –the hotel and catering industry‐
definition of marketing –the marketing concept –methods of marketing research‐
sources of information‐key concepts and models of consumer behavior‐market
segmentation potential and target markets, value and life style.

UNIT‐II
Planning marketing strategy
Objectives‐forecasting‐determining constraints‐formulation of policies and plans
development of strategies‐differentiation and segmentation

UNIT‐III
Introduction to the marketing mix
Product
Definition of product and service –the hotel product and its components of
physical aspects, service and image –new product development‐brand names –
overview of a marketing plan‐product life cycle‐product differentiation in hotel
and catering industry

UNIT‐IV
Price
Principles of prices‐influences upon prices decision making‐prices techniques‐
initiating price changes‐cost oriented pricing strategies

UNIT‐V
Distribution
Scope of distribution –channel functions and flow organization patterns in
hospitality marketing channels‐location of services‐current 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 beverages –definition, 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 maker’s 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
Beer‐ingredients used in the manufacture of beer‐brewing process, fermentation‐
top and bottom fermentation, 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 & Control of Pests
‐Responsibility of housekeeping in Pest Control

UNIT‐IV
LIGHTINGS & LIGHTINING SYSTEMS
‐Types of lighting
‐Lighting Intensity in different area, Types of lights

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

VRU 0308 ENGLISH VIVA VOCE ‐ I:-

UNIT‐I
Phonetics‐Pronunciation

UNIT‐II
Self introduction‐Introducing others

UNIT‐III
Reading skills‐Rapid reading techniques

UNIT‐IV
Conversation

UNIT‐V
Extempore speech

VRU 0309 FRENCH VIVA VOCE ‐ II:-

UNIT‐I
Presentation‐conversation 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 foods – Used in Chain Restaurants