301 FOOD PRODUCTION – III:-
SECTION – I
Chapter 1 Quantity Food Production
1.1 Introduction to large scale / quantity food production.- Industrial, Commercial and Institutional (Hospitals / Schools)
Chapter 2 Indian Regional Cooking
2.1 Introduction & Factors affecting eating habits, Staple diet
2.2 Historical background
2.3 Availability of raw material
2.4 Special equipment and fuels
2.5 Food prepared for festivals and special occasions ofthe following cuisines – Hyderabadi, Bengali, Goan, Gujarathi, Rajasthani, Kashmiri, Maharashtrian, Punjabi, Chettinad, Kerala, Dum, Awadhi.
Chapter 3 Introduction to Bakery & Confectionery
3.1 Definition
3.2 Principles of baking
3.3 Bakery Equipment (Small & large)
3.4 Formulas & Measurements
3.5 Physical & Chemical changes during baking
Chapter 4 Characteristics Functions of ingredients in Bakery & Confectionery
Flour, Shortening agents, Sweetening agents, Raising agents, Dairy products, Eggs, Sundry materials
Chapter 5 Yeast Doughs (Fermented Goods)
5.1 Role of ingredients
5.2 Types – (Rich / lean)
5.3 Methods of bread making
5.4 Stages in bread making
5.5 Faults and remedies, Bread Disease, Bread Improvers
Chapter 6 Cake Making
6.1 Role of ingredients
6.2 Recipe balancing
6.3 Method of cake making
6.4 Faults & remedies
302 FOOD & BEVERAGE SERVICE – III:-
Chapter 1. Wines
1.1 Introduction, definitions of Wines
1.2 Classification
1.3 Viticulture & Viticulture Methods
1.4 Vinification-Still, Sparking, Aromatized & Fortified Wines
1.5 Vine Diseases
Chapter 2. Wines – France, Italy, Spain, Portugal, Germany, New World Wines (South Africa, Australia, USA, Hungary & India) – Categories, Regions, Important Wines with their qualities
2.1 Food &Wine Harmony
2.2 Wine glasses and equipment
2.3 Storage and service of wine
Chapter 3. Aperitifs
3.1 Aperitifs Definition
3.2 Types- Wine based & spirit based
Chapter 5 Tobacco
Types – Cigars & Cigarettes
5.1 Cigar strengths and sizes
5.2 Brands – Storage and service
303 ACCOMMODATION OPERATIONS– I:-
Chapter 1 Contract Cleaning
1.1 Definition, Concept
1.2 Jobs given on contract by Housekeeping
1.3 Advantages & Disadvantages
1.4 Pricing a contract
Chapter 2 Pest Control
2.1 Types of Pests
2.2 Preventive and Control Measures
Chapter 3 Safety & Security Processes
3.1 Safety of Guest Property, Hotel Property
3.2 Prevention of accidents, First Aid
3.3 Role & Procedures adopted by the Security Department
Chapter 4 Textiles
4.1 Classification of fibres with examples
4.2 Characteristics and uses of fabrics used in Hotel Industry
Chapter 5 Laundry Management
5.1 Layout
5.2 Laundry Equipments
5.3 Laundry flow process – Guest, House, Contract
5.4 Stains and Stain removal
5.5 Dry-cleaning – Agents and procedures
5.6 In-house laundry v/s Contract Laundry: Merits & Demerits
Chapter 6 Flower Arrangement
6.1 Concept, Importance & Principles
6.2 Types and shapes
6.3 Tools, Equipments and Accessories
6.4 Conditioning of Plant Materials
SECTION – II
Chapter 1 Front Office Accounting
1.1. Accounting fundamentals (types of accounts, ledger, folios, vouchers)
1.2. Record keeping system (non automated, semiautomated and fully automated)
1.3. Credit Monitoring and Charge Privileges
1.4. Cash sheet
Chapter 2 Calculation of various Statistical data using
Formulae & exercises on:
(ARR, Room occupancy %, Double Occupancy%, Foreign Occupancy %, Local Occupancy %, House count)
Chapter 3 Reports
Night Receptionist Report, No-Shows & Cancellations
Report / Sources of Business Report. / Discrepancy Report
Chapter 4 Guest Relations
4.1 Hospitality Desk
4.2 Functions and role
4.3 Maintenance of records like guest history card etc)
4.4 Special personality traits for a Guest Relations Executive
Chapter 5 Situation Handling
5.1 Complaint handling procedure
5.2 Dealing with unusual situations (Death, Theft, Fire, Bomb-Scare etc)
304 COMPUTER FUNDAMENTALS:-
Chapter 1 Computer Fundamentals
1.1 Features of Computer System
1.2 Block Diagram
1.3 Hardware Input & Output Devices, CPU, RAM, ROM
1.4 Software – System, Application S/W
1.5 Networks – LAN, MAN, WAN, Topologies
1.6 Viruses – Types, Precautions
Chapter 2 WINDOWS
2.1 Features
2.2 Terminologies – Desktop, Windows, Wallpaper,Icons, XIV File, Folder,etc.
2.3 WindowsExplorer- (Assignment with files, folders)
2.4 Accessories – Paint, Notepad, Calculator.
Chapter 3 DOS – (Disk Operating System)
3.1 Introduction, Features
3.2 Internal Commands – DIR, CLS, VER, VOL, DATE, TIME, COPY, TYPE, REN, DEL, CD, MD, RD)
3.3 External Commands – FORMAT, ATTRIB,
3.4 SCANDISK, TREE, MORE, EDIT etc.
Wildcards (question mark ?, asterisk *)
Chapter 4 MS-WORD
4.1 File Commands, Print, Page Setup
4.2 Editing – Cut, Copy, Paste, Find, Replace, etc.
4.3 Formatting Commands – Fonts, Bullets, Borders, Columns, Tabs, Indents
4.4 Tables, Auto Text, Auto Correct
4.5 Mail Merge
4.6 Hyperlinks
Chapter 5 MS-EXCEL
5.1 Features, Auto Fill, Custom Lists etc.
5.2 Cell Reference – Relative & Absolute ($)
5.3 Formulae, Functions (Math/Stats, Text, Date, IF)
5.4 Charts – Types, Parts of the Chart
5.5 Databases (Create, Sort, AutoFilter, Sub Total)
Chapter 6 MS-POWERPOINT
6.1 Slide Layout, Slide t.
6.2 ClipArt, Orgnisational Chart, Graphs, Tables XV
6.3 Custom Animations, Slide Timings
Chapter 7 INTERNET / E-MAIL
7.1 History
7.2 Pre-requisites for Internet, Role of Modem
7.3 Services – Emailing, Chatting, Surfing, Blog
7.4 Search Engines, Browsers, Dial Up, Domains
7.5 Broadband, Concepts of Web upload, download
7.6 Threats – Spyware, Adware, SPAM
Chapter 8 E-Commerce and ERP
8.1 Concepts of B-to-B, B-to-C
8.2 ERP concept, SAP Concepts
Chapter 9 DBMS- (Data Base Management Systems)
9.1 Definition- DBMS, Table, Data Types, Record, Fields
Chapter 10 MS-ACCESS
10.1 Table Creation, Fields, data Type
10.2 Primary Key Concept
10.3 Add, Edit, Delete records
10.4 Forms, Simple Query
305 FOOD AND BEVERAGE CONTROL:-
Chapter 1 Food & Beverage Control
1.1 Definition, Objectives & Problems
Chapter 2 Elements of Cost
2.1 Definition of Cost, Basic Concept of Profits
2.2 Pricing & Control Aspects
Chapter 3 Cost Dynamics & Break – Even
Chapter 4 Budgeting
4.1 Kinds of Budgets (Sales Budget, Labour Cost Budget, Overhead Cost Budget)
4.2 Budgeted Trading Account (P & L)
Chapter 5 The Control Cycle Overview
Buying / Receiving / Storing/Issuing / Preparing / Selling
Chapter 6 Purchasing
6.1 The Selection of a Supplier, Rating, Methods of Purchasing
6.2 Standard Purchase Specifications – Objectives & Preparation
6.3 Economic Order Quantity
Chapter 7 Receiving
7.1 Receiving Procedures & Methods
7.2 Purchase Orders, Delivery Notes, Goods Received Book
7.3 Assessing Performance and Efficiency of the Receiving Department.
7.4 The receiving of Foods & Beverages – in terms of Quantity, Quality & Inspection.
Chapter 8 Stores and Issuing
8.1 Stock Records -Bin Cards, Stock Cards, Perpetual Inventory Records
8.2 Store Issues – Transfer Notes, Breakages and Damaged Goods
8.3 Stock Taking, Stock Turnover, Stock Levels
8.4 Procedure for Perishable and Non-Perishable Food & Beverage items
8.5 ABC Analysis
Chapter 9 Preparation of Food & Beverage Items
9.1 Volume Forecasting – Aids, Standard Yields, Standard Recipes, Standard Portion Sizes.
9.2 Analysis of preparation methods
Chapter 10 Selling
10.1 The Pricing of menu
10.2 Fixed Selling Price & Control (Cash and Credit)
10.3 En Pension Terms
Chapter 11 Preparing Food Cost Reports and Beverage Cost
306 BASIC ACCOUNTING:-
Chapter 1 Introduction to Accounting
1.1 Terms and terminologies used in Accounting
1.2 Definition, Objectives and Importance of Accounting and Hotel Accounting
Chapter 2 Principles of Double Entry System of Book-keeping
2.1 Nature, Advantages and Principles
2.2 Classification of Accounts
2.3 Rules of Debit and Credit
Chapter 3 Journal and Ledger
3.1 Practical problems on Journalising – simple and combination entries
3.2 Posting into Ledger & Balancing of Ledger Accounts
Chapter 4 Subsidiary Books
4.1 Advantage, Proformas of Subsidiary books
4.2 Practical problems on preparation of Purchases, Sales, Returns and Special Functions Books.
Chapter 5 Cash Book
5.1 Introduction and types of Cash book
5.2 Practical problems on Three column and Analytical Petty Cash Book on Imprest system with special reference to Cash Received Book used in Hotels
5.3 Meaning, importance and reasons for preparing Bank Reconciliation Statement
Chapter 6 Accounting principles
6.1 Accounting Concepts and Conventions
6.2 Capital, Revenue and Deferred Revenue Expenditures and Incomes
Chapter 7 Trial Balance
7.1 Importance, Purpose and advantages
7.2 Practical problem on preparation of Trial balance
Chapter 8 Final accounts of Small hotels and Restaurants
8.1 Need for preparation of Trading account, Profit and Loss account and Balance Sheet
8.2 Practical problems on Trading account, Profit and Loss account and Balance Sheet with following adjustments only: Closing stock, Outstanding and Prepaid expenses, Accrued and Pre- received incomes, Depreciation of fixed assets and Staff meals