401 FOOD PRODUCTION – IV:-
Chapter 1 Meat Cookery
1.1 Understanding meats – Composition, structure & basic quality factors
1.2 Aging, Factors affecting tenderness
1.3 Appropriate cooking methods.
1.3.1 Lamb / Beef / Veal / Pork
1.3.1.1 Selection Criteria
1.3.1.2 Principles of Storage & thawing
1.3.1.3 Cuts (uses & suitable cooking methods)
1.3.1.4 Offals
1.3.2 Poultry
1.3.2.1 Selection Criteria
1.3.2.2 Principles of Storage & thawing
1.3.2.3 Cuts of poultry (uses & suitable cooking methods)
1.3.2.4 Description and uses of – Duck, goose, turkey, guinea- fowl & quail.
Chapter 2 Fish Mongery
2.1 Introduction to fish mongery,
2.2 Classification of fish with examples (local names also)
2.3 Selection & storage of fish & shell fish
2.4 Cuts of fish
2.5 Cooking of fish
2.6 Preserved & processed fish
Chapter 3 Convenience Foods
3.1 Characteristics
3.2 Processing methods
3.3 Advantages & Disadvantages
Chapter 4 Flour Pastries
4.1 Definition & Classification- Short Crust, Hot Water/ choux, Rough Puff, Flaky
4.2 Role of ingredients
4.3 Recipes, methods of preparation
4.4 Do’s and Don’ts while preparing Pastry
Chapter 5 Cookies
5.1 Definition / introduction
5.2 Types of cookies
5.3 Methods of mixing & Baking
Chapter 6 Icing, Frosting & Fillings
6.1 Definition & Uses
6.2 Classification
6.3 Ingredients used
402 FOOD & BEVERAGE SERVICE – IV:-
Chapter 1. Introduction to Spirits, Distillation process, Pot Still & Patent Still
Chapter 2 Spirits
2.1 Whisky Brandy, Rum, Vodka, Gin & Tequila, Production, Types, Brands- Indian and International
2.2 Other Alcoholic Beverages- Absinthe, Ouza Aquavit, Silvovitz, Arrack, Feni, Grappa, Calvados & other fruit brandies
Chapter 3. Liqueurs
3.1 Types
3.2 Production
3.3 Brands & Service- Indian and International
Chapter 4. Cocktails
4.1 Introduction, History, Methods of Mixing cocktails
4.2 Rules of mixing cocktails
4.3 Classic Cocktails- Recipes, innovative cocktails & mock tails (at least 5 from each base)
4.4 Cocktail Bar Equipment, garnishes, decorative accessories.
4.5 Definition of other mixed drinks – eg. Cobler, Daisy, Sangaree etc.
403 ACCOMMODATION OPERATIONS – II:-
SECTION – I
Chapter 1 Interior Decoration
1.1 Importance & Definition
1.2 Principles of Design
1.3 Elements of Design – Line/ Form/ Color / Texture
Chapter 2 Refurbishing & Redecoration
2.1 Definition
2.2 Factors
2.3 Snagging list
Chapter 3 Budget & Budgetary Control
3.1 Definition, Concept & importance
3.2 Types of Budgets – operating & capital
3.3 Housekeeping Room Cost
Chapter 4 Purchasing System
4.1 Identification & selection of supplier
4.2 Purchase procedure – Purchase order, receiving, storage & issuing
4.3 Concept of ROL, bin card & other records maintain for purchasing
SECTION – II
Chapter 1 NIGHT AUDIT
1.1 Concept of Night Audit and Role of Night Auditor
1.2 Night Auditors Report (Night Auditors Report)
1.3 Auditing Process (in brief)
Chapter 2 SALES TECHNIQUES
2.1 Various Sales Tools
2.2 Role of Front Office Personnel in maximising occupancy
2.3 Overbooking, Repeat guests, Return Reservations.
2.4 Offering Alternatives and Suggestive Selling
2.5 Business related Marketing Techniques
Chapter 3 Establishing Room Rates
(Rule of Thumb Approach, Hubbart’s Formula) Market Conditions Approach
Chapter 4 Forecasting Room Availability
4.1 Useful forecasting Data
4.2 Room Availability Forecast
4.3 Forecast forms [sample]
404 HOTEL ENGINEERING:-
Chapter-1 Maintenance & Replacement Policy
1.1. Importance of maintenance dept. in Hotel Industry.
1.2. Organization of maintenance Dept . in 3/4/5 star hotel .
1.3. Duties & responsibility of chief Engg. of a hotel.
1.4. Types of maintenance with examples of each,
1.4.1. Advantages & disadvantages.
1.5. Maintenance chart : for
1.5.1. Swimming pool
1.5.2. Kitchen.
1.6. Reasons for replacement of equipment.
1.7. Replacement factors
1.8. Economic replace of equipment (introduction only).
1.9. Contract of Maintenance Definition & procedure , types.Advantages & disadvantages
Chapter 2 Refrigeration
2.1 Definition, Pressure, Energy, Heat, Temperature, Specific heat, Sensible and latent heat, Relative humidity, DBT, WBT
2.2 Block diagram and function of: Boiler, Condenser, Compressor, Evaporator, Heat Exchanger.
2.3 Unit of refrigeration
2.4 Vapour compression Refrigeration system (Block diagram)
2.5 Absorption refrigeration system (Block diagram)
2.6 Domestic Refrigerator, defrosting, Need, Methods, Maintenance of refrigerator.
2.7 Refrigerant: types, properties of good refrigerant.
2.8 Ammonia as a refrigerant.
Chapter 3. Air-conditioning
3.1 Factors affecting comfort AC (supply of oxygen, removal of heat &moisture proper air circulation, pure air)
3.2 Factors affecting on AC load
3.3 Types of AC systems: Central AC, Unitary AC.
3.4 AC equipment: Air filter, Humidifier, Dehumidifier
3.5 Window AC
3.6 Walk in freezer, cold storage.
Chapter 4. Pollution & Control
4.1 Air pollution.
4.1.1 Sources.
4.1.2 Control –Collectors, filters
4.1.3 Govt. stipulated conditions for air pollution.
4.2 Water pollution.
4.2.1 Water pollution sources in Hotels.
4.2.2 Control methods
4.2.3 Govt. stipulated conditions for water pollutio
4.3. Waste Disposal
4.3.1. Waste Handling equipment – (Shredders,Compactors,Transportation separation)
4.3.2. Controlling methods (recycled material, land filling, heat recovery by incineration)
4.4. Noise pollution control.
4.4.1. Sources of noise in Hotel & its unit.
4.4.2. Introductory control methods.
4.4.3. Govt.stipulated condition for noise pollution.
4.5. Environmental Degradation, Global warming and methods of Conservation.Concept of Recycling
Chapter 5. Water and Sanitation
5.1 Water purification methods
5.2 Methods of water softening (Ion exchange, Zeolite process)
5.3 Cold and hot water distribution system
5.4 Various plumbing fixtures
5.5 Types of sanitary traps and their applications
5.6 Types of water closets and flushing.
Chapter 6. Fuels and Electricity
6.1 Methods of heat transfer
6.2 Units of heat
6.3 Solid, Liquid, Gas, Electricity, Biogas fuels
6.4 Importance of earthing
6.5 Safety devices such as fuse,circuits breaker
6.6 Methods of lighting (Direct,Indirect)
6.7 Types of electric supply (single phase,three phase)
6.8 Calculation of electricity bill.
Chapter 7. Energy conservation
7.1 Importance of energy conservation
7.2 Simple methods of Energy conservation
7.3 Developing energy conservation program for hotel
7.4 Use of solar energy for various activities.
Chapter 8. Safety in hotel Industry
8.1 Classification of fire, symbols
8.2 Methods and types of fire extinguishers
8.3 Fire detectors, alarm
8.4 Various security system for hotel (Key control, Door, valuable guest).
405 PRINCIPLES OF MANAGEMENT:-
Chapter 1 Introduction
1.1 A typical day in the life of a manager at hotel (illustrative situations)
1.2 Management defined
1.3 Levels of management
1.4 External & internal factors that effect management
Chapter 2 Management thought: journey from inception till today
2.1 Brief history of management thought
2.2 Contribution of F.W. Taylor to scientific management
2.3 Henry Fayol’s classical management theory
2.4 Modern day management theory
Chapter 3 Planning & Decision Making
A. Planning
3.1 Definition
3.2 Nature & Importance of planning, Advantages & disadvantages
3.3 Types of plans – objectives, strategies, policies, procedures, methods, rules, programs & budgets
3.4 Steps in planning
3.5 Planning assumptions
B. Decision-making
3.6 Types of decisions
3.7 Step by step decision making process
Chapter 4 Organizing & Staffing
A. Organizing
4.1 Definition
4.2 Nature & importance of organizing
4.3 Principles of organizations – Formal & Informal, Centralized / Decentralized, Line & staff
B. Staffing
4.4 Definitions
4.5 Delegation and Departmentalization
4.6 Authority & Responsibility, Span of control
Chapter 5 Leadership
5.1 Definition
5.2 Leadership theories – Managerial grid
5.3 Different styles of leadership
5.4 Characteristics of a good leader
Chapter 6 Motivation
6.1 Definition
6.2 Nature & importance
6.3 Benefits of motivated staff
6.4 Theories of motivation –
6.4.1 Maslow’s theory of need hierarchy
6.4.2 Herzberg’s two factor theory
6.4.3 McGregor’s theory ‘X’ and theory ‘Y’
6.5 Morale – its role & importance
Chapter 7 Communication
7.1 Definition, nature, process of communication
7.2 Types of communication
7.2.1 Upward / downward
7.2.2 Verbal / Nonverbal
7.2.3 Formal / Informal
7.3 Barriers to communication
7.4 Methods of improving communication effectiveness
Chapter 8 Coordination
8.1 Definition
8.2 Need for coordination
Chapter 9 Controlling
9.1 Definition
9.2 Process of controlling
9.3 Need for control
406 HOTEL ACCOUNTING:-
Chapter 1 Introduction to Joint Stock Company
1.1 Definition, Characteristics & Advantages
1.2 Meaning, Definition and Types of Shares and Debentures
Chapter 2 Company Final Accounts
2.1 Preparation of Trading, Profit and Loss, Profit and Loss Appropriation Accounts & Balance Sheet with provisions of Companies Act including writing off of Miscellaneous Expenses, Proposed dividend, Provision for Taxation and Transfer to Reserves
Chapter 3 Allowances and Visitors Paid Out
3.1 Meaning, Types and Proformas
3.2 Difference between Allowances & VPO
Chapter 4 Guest Billing
4.1 Proforma and Use of Visitors Tabular Ledger and Guest Weekly Bill
4.2 Accounting of Bills receivable
Chapter 5 Uniform System of Accounting
5.1 Introduction
5.2 Practical problems on preparation of Income Statement
5.3 Schedules showing Departmental incomes -Rooms, Food & Beverage, Telephone Gift shop, Garage and Parking, Laundry and Marketing only
Chapter 6 Concepts related to Financial Management
6.1 Definition, and factors affecting Working Capital
6.2 Definition, Characteristics of Budgets
6.3 History and meaning of Value added tax