701-A SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT – I:-
Chapter 1 Charcutiere
1.1 Definition & terms
1.2 Production, classification, processing of
1.2.1 Sausages
1.2.2 Forcemeats
1.2.3 Marinades, cures, brines
1.3 Knowledge of cold meat platter
1.4 Types & uses of chaud froid
1.5 Preparing aspic & gelee
1.6 Ham Bacon & Gammon
1.6.1 Difference
1.6.2 Processing
1.6.3 Uses
Chapter 2 Appetizers (Hot & Cold)
2.1 Classification with examples
2.2 Classical appetizers
2.3 Precautions for preparing, presenting and storing from food spoilage view
Chapter 3 Pates & Galantines
3.1 Types & making of pate
3.2 Commercial pate & pate maison
3.3 Truffle sources, cultivation uses & types of truffe
3.4 Types & making of galantine
3.5 Ballotines
Chapter 4 Mousse & Mousseline
4.1 Types of mousse (savoury)
4.2 Preparation of mousse & moussleine
4.3 Difference between mousse & mousseline
Chapter 5 Food Additives
5.1 Preservatives
5.1.1 Class I and Class II Preservatives their names & examples
5.2 Colouring agents – natural & synthetic, their names & common usage
5.3 Flavouring agents
5.4 Essences – Natural & synthetic their names & common usage
5.5 Sweetening agents – Natural & synthetic – example and usage
5.6 Humectant – types, examples, usage
5.7 Bleaching agents – composition, examples, usage
5.8 Thickeners – classification, characteristics, example & usage
5.9 Anticaking agents- definition and usage
5.10 Sequestrant- definition and usage
5.11 Nutrient supplements – definition, usage and examples
Chapter 6 Specialised Kitchen Equipment
6.1 Classification
6.2 Modern Development in equipment manufacture
6.3 Selection care and maintenance, such as Buffalo Chopper, Bone saw, bread slicing machine, gravity slicer, combi oven, microwave oven, rotary oven, dough sheeter. etc.
Chapter 7 Kitchen Layout & Design
7.1 Information required
7.2 Areas of the kitchen with recommended dimension
7.3 Factors that affect kitchen design
7.4 Principles of kitchen layout & design
7.5 Placement of equipment
7.6 Flow of work
7.7 Layouts of kitchens, bakery & confectionery in various organizations
7.8 Layout of receiving & storage area
7.9 Layout of service & wash up
701 B SPECIALIZATION IN FOOD & BEVERAGE SERVICES & MANAGEMENT:-
Chapter 1 Revision of Semester – I-V
Chapter 2 Restaurant Planning & Operations
2.1. Types of Restaurants
2.2. Location or site
2.3. Sources of Finance
2.4. Design Consideration
2.5. Furniture
2.6. Lighting and Decor
2.7. Equipment required
2.8. Records maintained
2.9. Licences required
Chapter 3 Bar Planning
3.1. Types of Bar
3.2. Target clientele
3.3. Location
3.4. Atmosphere and Decor
3.5. Basic elements of Layout and Design consideration
3.6. Parts of bar
3.7. Beverage control procedure
3.8. Records maintained
3.9. Licencess reuired
Chapter 4 Event Management
4.1 Types of functions
4.2 Role of sales and marketing
4.3 Taking bookings
4.4 Planning and orgnising themes of Indian and International cuisine
4.5 Concept & planning for MICE segments
Chapter 5 Personal Management in F & B Service
5.1 Developing a good F & B Team (desirable attributes for various levels of hierarchy)
5.2 Allocation of work, Task analysis and Duty Rosters
5.3 Performance Measures
5.4 Customer Relations
5.5 Staff Organizations and Training
5.6 Sales Promotion
Chapter 6 International cuisines
6.1 French
6.2 American
6.3 Oriental
6.4 Far east
6.5 Mediterranean
6.6 Polynesian
6.7 German
6.8 Spanish
6.9 Mexican, etc. (Brief description of the classical dishes for the purpose of Menu Planning)
Chapter 7 Menu Merchandising
7.1 Major types of merchandizing e.g. Floor Stands, Posters, Wall displays, tent cards etc.
7.2 Basic menu criteria
7.3 Types of food and beverage menu
7.4 Methods of printing menu
7.5 Suggestive selling and up selling
701 C SPECIALISED ACCOMMODATION MANAGEMENT:-
Chapter 1 Revision of Sem I –V
Chapter 2 Colour
2.1 Colour Wheel
2.2 Colour Schemes
2.3 Psychological effects of colour
Chapter 3 Lighting
3.1 Classification / type
3.2 Lighting for the guest rooms & public areas
Chapter 4 Windows & Window treatment
4.1 Different types of windows
4.2 Curtains & draperies, valances, swag
4.3 Window cleaning – Equipment and Agents
Chapter 5 Soft furnishing & Accessories
5.1 Types, use & care of soft furnishing
5.2 Role of accessories
Chapter 6 Floor, Floor finishes & wall carving
6.1 Classification / types
6.2 Characteristics
6.3 Selection criteria
6.3.1 Cleaning Procedures – care & maintenance
6.3.2 Agents used, polishing / buffing
6.3.3 Floor seals
6.3.4 Carpets
6.3.5 Types – selection care & maintenance
6.3.6 Types of wall coverings
6.3.7 Functions of wall coverings
Chapter 7 Textiles
7.1 Yarn manufacturing
7.2 Textural process
7.3 Characteristics & uses of various fabrics
7.4 Selection of fabric
Chapter 8 Planning of a Guest Room
8.1 Application of Chapter 1-4 in Planning
8.2 Size of Guest Room as per the classification norms
8.3 Layout of the guest room to the scale
8.4 Furniture – size and arrangement
8.5 Bathroom fixtures & amenities
8.6 Planning of Services Areas – Linen Room / Laundry
Chapter 9 Planning of a Lobby & Front Dewsk
9.1 Layout of
9.1 Front Desk
9.2 Back Office
9.3 Equipment
9.2 Lobby – Attrium and other types
Chapter 10 Designing of brouchures & Tariff cards
(Pertaining to size, colour, content, cost, etc)
Chapter 11 Training
11.1 Methods
11.2 Importance of Training
11.3 Train the Trainer
Chapter 12 MICE – Meeting Incentive Convention Exposition
12.1 Concept
12.2 Importance
12.3 Planning for MICE
Chapter 13 Sales & Marketing Department
13.1 Organizational Chart
13.2 Role of Sales & Marketing Department
13.3 Co-ordination with Front Office
13.4 Making of Sales and Marketing and Advertising Plan
702 Organisational Behaviour:-
Chapter 1 Introduction to Organisational Behaviour
1.1 Definition of OB, relevance and its scope
1.2 Relationship to other fields
1.3 Objectives of OB
1.4 Behavioural Approach to Management
Chapter 2 Organizational Design & Culture
2.1 Modern Organizational Design
2.2 Delegation & Decentralization
2.3 Organizational Culture – Definition & Characteristics
Chapter 3 Human Behaviour
3.1 Nature & Dimensions of Attitude
3.2 Nature & Importance of Perception – Social Perception
3.3 Personality – Meaning and Personality Traits
3.4 Group – Nature, Types, Group Dynamics and Group Decision Making
Chapter 4 Motivation
4.1 Meaning & Importance
4.2 Techniques
4.3 Theories of Motivation – Maslow & McGregors
Chapter 5 Learning
5.1 Process of learning
5.2 Principles of learning
5.3 Organisations Reward System
5.4 Behavioural Management
Chapter 6 Conflict Management
6.1 Traditional Vs Present Views
6.2 Reasons for Conflicts
6.3 Strategies to overcome conflict
Chapter 7 Stress Management
7.1. Concepts of Stress
7.2 Sources & Effects of Stress
7.3 Strategies to overcome individual & organizational stress
Chapter 8 Diversity And Ethics
The Nature of Diversity:- 8.1 Reasons for the Emergence of Diversity
8.2 Specific Characteristics of Diversity
Managing Diversity:- 8.3 Developing the multicultural Organization
8.4 Individual Approaches to Managing Diversity
8.5 Organizational Approaches to Managing Diversity
Ethics & Ethical Behaviour in Organizations:- 8.6 The impact of ethics on ”Bottom-Line” Outcomes
8.7 Sexual Harassment
8.8 Pay and promotion Discrimination
8.9 Employee Privacy Issues
703 HOTEL RELATED LAWS:-
Chapter 1 Indian Contract Act
1.1. Definition of Contract , Proposal, Agreement, Consideration, etc.
1.2. Essentials of Valid contract
1.3. Competent Parties
1.4. Types of Contracts – valid, void and voidable
1.5. Performance of Contract
1.6. Discharge of Contract
1.7. Remedies for Breach of Contract
1.8. Indemnity and Guarantee
Chapter 2 Consumers Protection Act
2.1. Definitions – Consumer, Complaint, Defect in goods, Deficiency in service, Unfair trade practice, Restricted trade practice
2.2. Procedure for redressal of grievances before District Forum, State Commission, and National, Commission
2.3. Other related provisions
Chapter 3 Sale of Goods Act
3.1 Essentials of valid Sale
3.2 Conditions and Warranties
3.3 Unpaid seller and his rights
3.4 Rights and duties of seller and buyer
Chapter 4 Food Adulteration Act
Principles of food laws regarding prevention of food adulteration, definition, authorities under the act, procedure of taking a sample purchase right,
warranties, guest control order or food services order in force from time to time, Essential commodities etc., and AGMARK
Chapter 5 Shops and Establishments Act
Procedure relating to registration of hotel, Lodges, Eating Houses, Restaurants, and other related provisions.
Chapter 6 Environmental Protection Act – Important provisions under
6.1 The Water (Prevention and Control of Pollution) Act
6.2 The Air (Prevention and Control of Pollution) Act
Chapter 7 Licenses and Permits
Licenses and permits for hotels and catering establishments – Procedure for procurement, bye laws of hotels and restaurant under municipal corporation – Renewal Suspension and termination of licenses.
Chapter 8 Industrial Legislation
- Factory Act – Definition of Factory, Worker, Health Safety and Welfare provisions
- Industrial Disputes Act – Definition of Industry, Manufacturing process, Industrial Dispute, provisions relating to strike, lock-out, retrenchment, lay-off and Authorities for settlement of Industrial Disputes.
- Payment of Wages Act – Definition of Wages, Authorized deductions from the wages
- Workmen’s Compensation Act – Definition of Dependent, Disablement, Occupational disease, liability of the employer to pay compensation and amount of compensation.
704 HOSPITALITY MARKETING – II:-
Chapter 1 Services Marketing
1.1 Definition
1.2 Difference between goods & services
1.3 Characteristics of services
1.4 Management strategies for service business
Chapter 2 People
2.1 Role of employees in service process
2.2 Recruitment and training
2.3 Motivation & Empowerment
2.4 Internal marketing
Chapter 3 Physical Evidence
3.1 Definition & role
3.2 Elements of physical evidence
3.2.1 Exterior facilities
3.2.2 Interior facilities
3.2.3 Other tangibles
Chapter 4 Process
4.1 Service encounter
4.2 Blue printing
4.3 Operation design for cost efficiency, service quality and customisation position
Chapter 5 Customer satisfaction & Quality
5.1 Customer Value and satisfaction
5.2 Five gap model of service quality
5.3 Benefits of service quality
5.4 Retaining customers, handling customer complaints
5.5 Relationship marketing
5.6 Monitoring and measuring customer satisfaction
Chapter 6 Managing supply, demand and productivity
6.1 Managing supply
6.1.1 (Part – time employees, Overtime, Cross training, Peak time operation procedures, increasing customer participation, shared facility, outsourcing)
6.2 Managing Demand
6.2.1 (Shift usage, decrease demand during peak, stimulate demand during slow periods) Tools of managing demand
6.3 Enhancing productivity
6.3.1 (Improving quality of labour force, Investment in capital equipment, automationof tasks, modify customer – service interaction, separate customer contact & support function, outsourcing, increase self service options)
Chapter 7 Marketing organization
7.1 Forms of Marketing organization
7.2 Set-up and organisation of sales and marketing department
7.2.1 (Individual property, regional/ national chain/ multinational chain)
7.3 Duties of a Marketing Manager
705 ENVIRONMENTAL MANAGEMENT:-
Chapter 1 Introduction and development of environmental message
1.1 Staff – Raise awareness build commitment, provide support, reward efforts, celebrate success
1.2 Business partners coordination
1.3 Guests participation
1.4 Community – sponsorship, urban beautification, alternate energy sources
Chapter 2 Waste Management
2.1 Why manage waste
2.2 Recycling
2.3 Non-hazardous energy separation
Chapter 3 Energy and waste conversion
3.1 Introduction
3.2 Energy efficiency action plan
3.3 Assessing current performance
3.4 Energy conservation measures
3.5 Guidelines for major use areas
3.6 Making decision about investments
3.7 Evaluation of new technology
Chapter 4 Water
4.1 Water and the environment
4.2 Improving water quality
4.3 Case studies
Chapter 5 Product purchase
5.1 Principles of responsible purchasing
5.2 Implementation of Eco friendly purchasing
5.3 Products: recycled paper, future products
Chapter 6 Indoors air quality
6.1 Potential sources of air pollution
6.2 Improving indoor air quality
6.3 Costs
Chapter 7 External air emissions
7.1 Sources
7.2 Effects
7.3 Hotels and air pollution
Chapter 8 Noise
8.1 Introduction
8.2 Problems of noise & program for tackling it
Chapter 9 Hazardous materials
9.1 Definition & Sources
9.2 Hazards & dealing with hazardous materials
Chapter 10 Ecotels
10.1 What are ecotels
10.2 Case studies India, abroad
Chapter 11 Building of the future
10.1 Building materials – cement, bricks, wall panels
11.2 Paints
11.3 Smart buildings
11.4 Current technology