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Pages Insurance Bachelor of Science in Interior Design (B.Sc-ID) About Placement Cell After 10th courses After 12th courses After graduation courses Bachelor in Technology (B.Tech) Bachelor of Social Work (BSW) Bachelors in Arts in Public Administration Bachelors in Commerce (B.Com) Campus Recruitment & Interview Training Digitized Learning System Extra Curricular Global Skills Information Technology Lab Laboratory Lateral Entry Library Masters of Arts (M.A) Masters of Social Work (MSW) Overview POLICIES Post Graduate Diploma in Business Administration (PGDBA) Programmes By Qualification Recruiters Scholarship The Postgraduate Diploma in Commerce (PGDCom) Masters of Science in Computer Science (M.SC-Computer Science) 1st Year- Information Technology- Database Management Systems 1st Year- Information Technology- Fundamentals of Computer Science 1st Year- Information Technology- Programming Fundamentals 1st Year- Mathematics: Algebra 1st Year- Mathematics: Analytical Geometry 1st Year- Mathematics: Calculus I 1st Year- Mathematics: Trigonometry 1st Year- Physics- Electricity and Magnetism 1st Year- Physics- Optics 1st Year- Physics: Mechanics 1st Year- Physics: Thermodynamics 2nd Year- Information Technology- Computer Networks 2nd Year- Information Technology- Data Structures and Algorithms 2nd Year- Information Technology- Object-Oriented Programming 2nd Year- Information Technology- Web Technologies 2nd Year- Mathematics- Calculus II 2nd Year- Mathematics- Differential Equations 2nd Year- Mathematics- Linear Algebra 2nd Year- Mathematics- Probability and Statistics 2nd Year- Physics- Atomic and Molecular Physics 2nd Year- Physics- Electromagnetic Theory 2nd Year- Physics- Modern Physics 2nd Year- Physics- Quantum Mechanics 3rd Year Information Technology Artificial Intelligence and Machine Learning 3rd Year Information Technology Cybersecurity 3rd Year- Information Technology- Operating Systems 3rd Year- Information Technology- Software Engineering 3rd Year- Mathematics- Complex Analysis 3rd Year- Mathematics- Discrete Mathematics 3rd Year- Mathematics- Mathematical Modeling 3rd Year- Mathematics- Numerical Methods 3rd Year- Physics- Astrophysics 3rd Year- Physics- Condensed Matter Physics 3rd Year- Physics- Nuclear Physics 3rd Year- Physics- Solid State Physics 4th Year Information Technology- Big Data Analytics 4th Year Information Technology- Capstone Project (Integration of IT with Physics/Mathematics) 4th Year Information Technology- Cloud Computing 4th Year Information Technology- Internet of Things (IoT) 4th Year Mathematics Advanced Calculus 4th Year Mathematics Advanced Differential Equations 4th Year Mathematics Graph Theory 4th Year Mathematics Optimization Techniques 4th Year Physics Cosmology 4th Year Physics Experimental Physics (Lab work and projects) 4th Year Physics Plasma Physics 4th Year Physics Quantum Field Theory A P Police A-Z SITE INDEX A-Z SITE INDEX ABOUT US About Vuniversity ACADEMICS Admission +Aid Admission Help desk Admission Help desk Admission Procedure Guidelines Admission Procedure Guidelines Advance Diploma in Computer Applications (ADCA) AIBE (Bar Council) AIIMS Airport Authority of India (AAI) All departments Alumni Amazon Web Services (AWS) AMCAT American College Testing Andhra Pradesh Board Andhra Pradesh Grama / Ward Sachivalayam Android AP Polycet AP Village Revenue Officer Apply to online-info-page Apply to Vrindawan APPSC (Welfare Officer) Aptitude Architecture Army Institute of Fashion and Design (AIFD) Army Welfare Education Society Arunachal Pradesh Staff Selection Board (APSSB) Asian International University Manipur Assam Police Assam Rifles Assam Teaching Eligibility Test (ATET) Australia Award of Recognition B.Com SEMESTER I B.Com SEMESTER II B.Com SEMESTER III B.Com SEMESTER IV B.Com SEMESTER V B.Com SEMESTER VI B.Ed. Semester I B.Ed. Semester II B.Ed/M.Ed Entrance B.lib.l.Sc SEMESTER I B.lib.l.Sc SEMESTER II B.Sc – Microbiology Semester I B.Sc – Microbiology Semester II B.SC-FD FIFTH SEMETER B.SC-FD FIRST SEMESTER B.SC-FD FOURTH SEMETER B.SC-FD SECOND SEMETER B.SC-FD SIXTH SEMETER B.SC-FD THIRD SEMETER B.Sc-ID SEMESTER I B.Sc-ID SEMESTER II B.Sc-ID SEMESTER III B.Sc-ID SEMESTER IV B.Sc-ID SEMESTER V B.Sc-ID SEMESTER VI B.Sc. & M.Sc. Entrance Examination B.Sc.(Agriculture)(BHU) B.Tech. SEMESTER I B.Tech. SEMESTER II B.Tech. SEMESTER III B.Tech. SEMESTER IV B.Tech. SEMESTER V B.Tech. SEMESTER VI BA ECONOMICS BA EDUCAITON BA ENGLISH BA HISTORY BA POLITICAL SCIENCE BA TRIBAL STUDIES BA-JMC Semester I BA-JMC Semester II BA-JMC Semester III BA-JMC Semester IV BA-JMC Semester V BA-JMC Semester VI Bachelor in Technology (B.Tech) [Lateral Entry] Bachelor of Arts Entrance (BA) Bachelor of Arts in Journalism and Mass Communication (BA-JMC) Bachelor of Computer Applications (BCA) Bachelor of Education Bachelor of Hotel Management and Catering Technology Bachelor of Library and Information Science (B.lib.l.Sc) Bachelor of Science Biology (CBZ) – Chemistry, Botany, Zoology Bachelor of Science Biotechnology (CBT) – Chemistry, Botany, Biotechnology Bachelor of Science Forestry (Botany, Zoology, forestry) Bachelor of Science in (PMIT) – Physics, Mathematics, Information Technology Bachelor of Science in Bio-Technology (BSc Bio -Tech) Bachelor of Science in Computer Science (B.SC-Computer Science) Bachelor of Science in Fashion Designing (B.SC-FD) Bachelor of Science in Information Technology (B.Sc.[I.T.]) Bachelor of Science in Microbiology (B.Sc – Microbiology) Bachelor of Science Mathematics- PCM (Physics, Chemistry, Mathematics) Bachelor of Science Microbiology (CBM) – Chemistry, Botany, Microbiology Bachelors in Arts (B.A) Bachelors in business administration Bachelors in Science (B.Sc) Bank PO/Clerical Bank Specialist Officer (SO) Banking Banking & Financial Awareness BARC – Engineering Graduate & Science Postgraduates Basic Sewing Technique Basics of Public Administration Semester II BASOC OUTLINE OF THE SYLLABUS BBA Entrance BBA Semester I BBA Semester II BBA Semester III BBA Semester IV BBA Semester V BBA Semester VI BCA Entrance Bhabha Atomic Research Centre (BARC) Bharat Heavy Electricals Limited (BHEL) Bharat Sanchar Nigam Limited (BSNL) BHU Clerk / Librarian Bihar Board Bihar Combined Entrance Competitive Examination Board (BCECEB) Bihar Police Bihar Rural Livelihoods Promotion Society (BRLPS) Bihar School Teacher Bihar Special Teacher Eligibility Test (STET) Bihar Staff Selection Commission (BSSC) Bihar State Power Holding Company Ltd. (BSPHCL) Birhan Mumbai Municipal Corporation (BMC) Blog Border Security Force Brochure BSc Bio -Tech FIRST YEAR BSc Bio -Tech SECOND YEAR BSc Bio -Tech THRID YEAR BSW SEMISTER I BSW SEMISTER II BSW SEMISTER III BSW SEMISTER IV BSW SEMISTER V BSW SEMISTER VI Bureau of Indian Standards (BIS) CA-101 COMPUTER APPLICATION SYLLABUS (PASS) 1st Semester CA-201 INTRODUCTION TO C-PROGRAMMING & DIGITAL LOGIC C Programming 2nd Semester CA-301 INTRODUCTION TO DATA STRUCTURE & COMPUTER ORGANIZATION 3rd Semester CA-401 INTRODUCTION TO DBMS, COMPUTER NETWORK & NUMERICAL ANALYSIS 4th Semester Campus Infrastructure Campus Life Career CBEE – M.Sc. (BT) – JNU CBSE CBSE – VBQ CBSE Aptitude Central Administration Semester III Central Armed Police Forces CAPF (AC) Central Industrial Security Force (CISF) Central Reserve Police Force (CRPF) Central Teachers Eligibility Test (CTET) Central Warehousing Corporation (CWC) Centre for Development of Advanced Computing (C-DAC) Certificate in Fashion Designing (CFD) Certificate in Interior Design (CID) Certified Associate of Indian Institute of Bankers (CAIIB) CH-101 CHEMISTRY SYLLABUS (PASS) 1st Semester CH-201 2nd Semester CH-301 3rd Semester CH-401 4th Semester Chennai Metropolitan Development Authority (CMDA) Chhattisgarh Police Chhattisgarh Vyapam Chhattishgarh Teacher Eligibility Test (CGTET) CHSL (Combined Higher Secondary Level) Civil Services Clerk / Office Assistant/Steno CMA Foundation Coal India Limited Coast Guard Cochin Shipyard Limited (CSL) Combined Medical Services Examination (CMSE) Commerce Common Entrance Exams for Design Computer & Information Technology Computer Basics Computer Exams Computer Systems CONTACT CONTACT COPYRIGHT COPYRIGHT Core Engineering Subjects Corporate Governance covid 19 and Vrindawan university CSIR NET CUET CUET PG CUET UG Current Affairs Current Students D-JMC Semister- 1 D-JMC Semister- 2 D.Ed SEMESTER I D.Ed SEMESTER II DE Semester 1 DE Semester 1 DE Semester 2 DE Semester 2 DE Semester 3 DE Semester 3 DE Semester 4 DE Semester 4 DE Semester 5 DE Semester 6 Dedicated Freight Corridor Corporation of India Limited (DFCCIL) Defence & Police Delhi Development Authority Delhi Metro Rail Corporation (DMRC) Delhi Police Delhi Public School Delhi Subordinate Services Selection Board (DSSSB) Delhi Subordinate Staff Selection Board (DSSSB) Design And Creativity Designing DID SEMESTER – I DID SEMESTER – II Digitized Learning System Diploma Fashion Design – Syllabus DIPLOMA FIFTH SEMESTER DIPLOMA FIRST SEMESTER DIPLOMA FOURTH SEMESTER Diploma in Business Administration (DBA) Diploma in business administration YEAR ONE Diploma in business administration YEAR TWO Diploma in Computer Application (DCA) Diploma in Education Diploma in Engineering (DE) Diploma in Engineering (DE) [Lateral Entry] Diploma in Engineering (DE) [Lateral Entry] DIPLOMA IN FASHION DESIGNING (DFD) Diploma in Hotel Management and Catering Technology Diploma in Interior Design (DID) Diploma in Journalism and Mass Communication (D-JMC) Diploma in Naturopathy (DN) Diploma In Nutrition Diploma In Nutrition SEMESTER I Diploma In Nutrition SEMESTER II Diploma in Yoga (DIY) Diploma in Yoga (DIY) TITLE OF THE PAPERS DIPLOMA SECOND SEMESTER DIPLOMA SIXTH SEMESTER DIPLOMA THIRD SEMESTER Directorate of Secondary Education Odisha TGT DN Semester I DN Semester II DN Semester III Download and Resources DRDO DSSSB Ecommerce Education Education Education Recruitment Board Punjab Eklavya Model Residential School Elective Courses Electronics Corporation of India Limited (ECIL) Elements of Public Administration Semester I eLitmus EMBA – Faculty of Management Employee’s State Insurance Corporation ESIC Employees Provident Fund Organization (EPFO) Energy Efficiency Services Limited (EESL) Engineering All India Engineering Entrance English Er Mukesh Singh Executive Masters in Business Administration (EMBA) Extra Curricular faculty & staff FAQs Fashion Concept and Merchandising Fashion Concept and Merchandising Fashion Designing FIFTH SEMESTER AMB-506 Applied Microbiology FIFTH SEMESTER DPB-501 DNA Typing, Proteomics & Beyond FIFTH SEMESTER EVB-503 Environmental Biotechnology FIFTH SEMESTER GET–505 Genetic Engineering Techniques FIFTH SEMESTER INM-504 Industrial Microbiology FIFTH SEMESTER RDT-502 Recombinant DNA Technology Film & Television Institute of India (FTII) Finance Financial Report FIRST SEMESTER BCH–106 Biochemistry FIRST SEMESTER BMI –105 Basic Microscopy & Instrumentation FIRST SEMESTER BMT-104 Biomathematics FIRST SEMESTER BPI -102 Biophysics & Instrumentation FIRST SEMESTER CSD -103 Cell Structure & Dynamics FIRST SEMESTER MSA –101 Macromolecular Structure & Analysis First Year BHMCT SEMESTER I First Year BHMCT SEMESTER II Food Corporation of India (FCI) Footwear Design and Development Institute (FDDI) Foreign Education Forest Service FOURTH SEMESTER BDT-403 Biodiversity & Taxonomy FOURTH SEMESTER BIN–406 Bio-informatics FOURTH SEMESTER CBB-402 Computational Biology & Bio-informatics FOURTH SEMESTER MBT-404 Microbial Biotechnology FOURTH SEMESTER MBT-405 Molecular Biology Techniques FOURTH SEMESTER MOG-401 Molecular Genetics Fourth Year BHMCT SEMESTER VII Fourth Year BHMCT SEMESTER VIII French FSSAI Gallery GALLERY Gandhian Studies Garment Construction GATE General Insurance Corporation of India (GIC) General Knowledge General Studies General Studies GMAT Goa Police Government Exams Graduate Engineering Graduate Record Examination Greetings Gallery Gujarat Board Gujarat Power Corporation Limited (GPCL) Gujarat State Electricity Corporation Limited (GSECL) Gujarat Subordinate Service Selection Board (GSSSB) Haryana Board Haryana Kurukshetra University Haryana Police Haryana SSC Haryana Staff Selection Commission Haryana State Electronics Development Corporation Limited (HARTRON) Haryana Teacher’s Eligibility Test (HTET) HBBVS High Court Himachal Pradesh Board Himachal Pradesh Staff Selection Commission (HPSSC) Hindi Language Hindustan Petroleum Corporation Limited (HPCL) Home Home Hotel Management HP PGT HP Police HP TGT HSEE (IIT Madras) HSSC JE ICAR Indian Agricultural Research Institute ICSE IES – ESE IGNOU (OPENMAT) IGNOU (OPENMAT) IIT JAM Income Tax Department Ind. 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Sc. Syllabus Semester – 1 M. Sc. Syllabus Semester – 2 M. Sc. Syllabus Semester – 3 M. Sc. Syllabus Semester – 4 M.A.- FIRST SEMESTER M.A.- FOURTH SEMESTER M.A.- SECOND SEMESTER M.A.- THIRD SEMESTER M.Com SEMESTER I M.Com SEMESTER II M.Com SEMESTER III M.Com SEMESTER IV M.Ed. Semester I M.Ed. Semester II M.Ed. Semester III M.Ed. Semester IV M.lib.l.Sc SEMESTER I M.lib.l.Sc SEMESTER II M.lib.l.Sc SEMESTER III M.lib.l.Sc SEMESTER IV M.P Professional Examination Board / Vyapam M.Sc. (Finance) Entrance M.Sc.Bio-Technology SEMESTER I M.Sc.Bio-Technology SEMESTER II M.Sc.Bio-Technology SEMESTER III M.Sc.Bio-Technology SEMESTER IV M.Sc.Microbiology Semester I M.Sc.Microbiology Semester II M.Sc.Microbiology Semester III M.Sc.Microbiology Semester IV M.Tech. SEMESTER I M.Tech. SEMESTER II M.Tech. SEMESTER III MA-JMC SEMESTER I MA-JMC SEMESTER II MA-JMC SEMESTER III MA-JMC SEMESTER IV Madhya Pradesh Board Madhya Pradesh Police Madhya Pradesh Power Generating Company Limited (MP PGCL) Madhya Pradesh Teacher Eligibility Test (MPTET) Maharashtra Board Maharashtra HSC Board Maharashtra Police Maharashtra State Council of Examination Pune Maharashtra State Electricity Distribution Co. Ltd. (MAHADISCOM) Management Manganese Ore India Limited (MOIL Limited) Mass Communication Master of Arts in Journalism and Mass Communication (MA-JMC) Master of Computer Applications (MCA) Master of Education Master of Library and Information Science (M.lib.l.Sc) Master of Science in Bio – Technology (M.Sc.Bio-Technology) Master of Science in Information Technology (M.Sc.[I.T.]) Master of Science in Microbiology (M.Sc.Microbiology) Masters in Business Administration (MBA) Masters in Commerce (M.Com) Masters in Science (Msc) Masters in Technology (M.Tech) Mazagon Dock Shipbuilders Limited (MDL) MBA AREA-1: FINANCE MBA AREA-2: HUMAN RESOURCE MANAGEMENT MBA AREA-3: MARKETING MANAGEMENT MBA AREA-4: OPERATIONS MANAGEMENT MBA AREA-5: INFORMATION TECHNOLOGY MBA Entrance MBA Semester I MBA Semester II MBA Semester III MBA Semester IV MCA Entrance Medical Medical Clerical Exams Meghalaya Police Microsoft Office Military Engineering Services (MES) Module I (Fundamentals of Interior Designing) Module II (Residential & Commercial Interiors) Module III (CADD Application in Interior Designing) Motilal Nehru National Institute of Technology (MNNIT) Motilal Nehru National Institute of Technology (MNNIT) Teaching MPPEB Sub Engineer MPPSC Assistant Engineer (AE) MSW Semester I MSW Semester II MSW Semester III MSW SEMESTER IV MTSE NAC-TECH (NASSCOM) NALSAR Management Entrance Test National Board of Examination (NBE) National Buildings Construction Corporation Limited (NBCC) National Consumer Disputes Redressal Commission (NCDRC) National Fertilizers Ltd. (NFL) National Financial Reporting Authority (NFRA) National Health Mission (NHM) National Informatics Centre (NIC) National Institute Of Design NID National Institute of Fashion Technology (NIFT) National Insurance Company Limited (NICL) National Rural Health Mission (NRHM) Navodaya Vidyalaya Samiti (NVS) NCAT NCERT NCO (National Cyber Olympiad) Nehru Yuva Kendra Sangathan (NYKS) News Neyveli Lignite Corporation India Limited (NLCIL) NISM Noida Metro Rail Corporation (NMRC) Northern Coalfields Limited (NCL) NSDC NTA UGC NET Nuclear Power Corporation of India Limited (NPCIL) Odisha Board Odisha Mining Corporation Limited (OMC) Odisha Police Odisha School Education Programme Authority Odisha Staff Selection commission (OSSC) Odisha Teachers Eligibility Test (OTET) Oil and Natural Gas Corporation Oil India Limited Online Payment-page-info Operations OPSC (Assistant Section Officer) Option (A) and Option (B) Semester VI Option (A), Option (B) and Option (c) Semester V Oriental Insurance Company Limited (OICL) Other Engineering Exams Other Medical Exams Other Teaching Exams Others Others Our Top Departments Overview Panchayath Development Officer (PDO) Parents Paschim Gujarat Vij Company Limited (PGVCL) Pattern Making and Designing Payment Procedure Guidelines Pension Fund Regulatory and Development Authority (PFRDA) PG Diploma in Yoga and Naturopathy PG Diploma in Yoga and Naturopathy SEMESTER- I PG Diploma in Yoga and Naturopathy SEMESTER- II PG Medical Entrance PGDBA Title of the Course PGDCom First Semester PGDCom Fourth Semester PGDCom Second Semester PGDCom Third Semester Pharmacy Entrance Photo Gallery Photo Gallery 2 Photo Gallery 3 Photo Gallery 4 Pitch Deck Placement Placement Papers Polytechnic Polytechnic Diploma Post Graduate Diploma Post Graduate Diploma In Computer Application (PGDCA) Post Graduate Diploma in Science(PGDSc) Post Graduate Diploma in Science(PGDSc) Semester I Post Graduate Diploma in Science(PGDSc) Semester II Postal Ballot Practical Training and Projects Prasar Bharti Press Coverage Press Release PRIVACY POLICY Privacy policy for google Professional Certification Courses Programmes Programmes and Eligibilities Programmes by Qualification Programming Languages PSUs & Research Psychometric Puducherry Police Punjab Board Punjab Police Punjab Revenue Department Punjab Sate Power Corporation Limited (PSPCL) PUNSUP (Food Inspector) Rail India Technical and Economic Service Ltd. (RITES) Railway Railway Apprentice Railway Police (RPF) Railway Recruitment Board (RRB) Rajasthan Board Rajasthan Eligibility Exams for Teachers (REET) Rajasthan Police Rajasthan Rajya Vidyut Utpadan Nigam LTD (RVUNL) Rajasthan Staff Selection Board (RSMSSB) Rajasthan Staff Selection Board RSSB Rashtriya Military School Refund Policy Research Research & Analytics Revenue Department Karnataka Revenue Department of Himachal Pradesh RRB JE (Junior Engineer) RRB Stenographer Sainik School Entrance Sales & Marketing Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS) Sanjay Gandhi Postgraduate Institute of Medical Sciences (SGPGI) Sashastra Seema Bal (SSB) SAT (Subject) Scholastic Assessment Test School Level – All India School Level – State Boards School of Arts and Humanities SCHOOL OF COMMERCE School of Design School of Education School of Engineering and Technology School of Hospitality and Catering School of Information and Technology School of Journalism and Mass Communication School of Library and Information Science School of Life Science School of Management School of Science School of Yoga and Naturopathy Science Olympiad Foundation – International Mathematics Olympiad (SOF IMO) Science Olympiad Foundation – National Science Olympiad (SOF NSO) SECOND SEMESTER CGT-205 Cytogenetics Techniques SECOND SEMESTER MGR-204 Microbial Growth & Reproduction SECOND SEMESTER MIC–206 Microbiology SECOND SEMESTER OMB-201 Organic Mechanisms in Biology SECOND SEMESTER POM-203 Principles of Microbiology SECOND SEMESTER PTG-202 Principles of Transmission Genetics Second Year BHMCT SEMESTER III Second Year BHMCT SEMESTER IV Section Officer (Commercial Audit) Securities and Exchange Board of India (SEBI) Security Printing and Minting Corporation Of India Ltd SPMCIL SEM I OPEN ELECTIVE- Biotechnology for Human Welfare Semester -I BIOL-314 INTRODUCTION OF FUNGI, LICHEN AND PLANT PATHOOGY Semester 1- BT121 Cell Biology and Genetics Semester I PAPER I: KUF 111- INTRODUCTORY BIOLOGY Semester I PAPER II: KUF 112- ELEMENTARY MATHEMATICS Semester I PAPER III: KUF 113- FOREST ECOLOGY Semester I PAPER IV: KUF 114- PRINCIPLES OF SILVICULTURE Semester I PAPER V: KUF 115- NURSERY TECHNOLOGY Semester I- 21ENG101 Communicative English Semester I-21CHY106 ATOMIC STRUCTURE, CHEMICAL BONDING AND ANALYTICAL CHEMISTRY CHEMISTRY PAPER – I Semester I-21CUL101 CULTURAL EDUCATION I Semester I-21ENV200 Environmental Science and Sustainability Semester I-21MAT106 CALCULUS MATHEMATICS PAPER – I Semester I-21PHY106 MECHANICS PHYSICS PAPER – I Semester II BT221 Microbiological methods Semester II OPEN ELECTIVE- Sustainable Agriculture and food security Semester II PAPER I: KUF 121: SOCIAL FORESTRY Semester II PAPER II: KUF 122- SILVICULTURE OF IMPORTANT INDIAN TREES Semester II PAPER III: KUF 123- PLANTATION TECHNOLOGY Semester II PAPER IV: KUF 124- FOREST SOILS Semester II PAPER V: KUF 125- BIODIVERSITY AND FOREST TYPES Semester II-21CHY116 NUCLEAR CHEMISTRY, STATES OF MATTER AND CHEMISTRY OF S AND P BLOCK ELEMENTS CHEMISTRY PAPER – II Semester II-21CUL111 CULTURAL EDUCATION II Semester II-21ENG111 Professional Communication Semester II-21LAW200 INDIAN CONSTITUTION Semester II-21MAT116 LINEAR ALGEBRA MATHEMATICS PAPER – II Semester II-21PHY116 HEAT AND THERMODYNAMICS PHYSICS PAPER – II Semester III PAPER I: KUF 231- FOREST MENSURATION AND BIOSTATISTICS Semester III PAPER II: KUF 232- SILVICULTURAL SYSTEMS Semester III PAPER III: KUF 233- PRINCIPLES OF AGROFORESTRY Semester III PAPER IV: KUF 234- FOREST MANAGEMENT AND WORKING PLAN Semester III PAPER V: KUF 235- WILDLIFE MANAGEMENT Semester III-21CHY206 HYDROCARBONS, ALKYL AND ARYL HALIDES CHEMISTRY PAPER – III Semester III-21CSA205 PC SOFTWARE Semester III-21MAT206 DIFFERENTIAL EQUATIONS MATHEMATICS PAPER – III Semester III-21PHY206 ELECTRICITY AND MAGNETISM PHYSICS PAPER – III Semester III-21SSK201 LIFE SKILLS I Semester III-21V201 VRINDAWAN UNIVERSITY VALUES PROGRAMME – I Semester III-21VRU 211 VRINDAWAN UNIVERSITY VALUES PROGRAMME – II SEMESTER IV PAPER I: KUF 241- FOREST POLICIES AND LAWS SEMESTER IV PAPER II: KUF 242- FOREST LOGGING SEMESTER IV PAPER III: KUF 243- RANGELAND MANAGEMENT SEMESTER IV PAPER IV: KUF 244- FORESTS AND TRIBALS SEMESTER IV PAPER V: KUF 245- WORLD FORESTRY Semester IV-21CHY216 PHOTOCHEMISTRY AND PERICYCLIC REACTIONS CHEMISTRY PAPER – V Semester IV-21CHY217 THERMODYNAMICS, CHEMICAL EQUILIBRIUM AND ELECTROCHEMISTRY CHEMISTRY PAPER – IV Semester IV-21MAT216 MODERN ALGEBRA MATHEMATICS PAPER – IV Semester IV-21PHY216OPTICS PHYSICS PAPER – IV Semester IV-21SSK211 LIFE SKILLS II SEMESTER V PAPER I: KUF 351- TREE PHYSIOLOGY SEMESTER V PAPER II: KUF 352- ENVIRONMENTAL SCIENCE SEMESTER V PAPER III: KUF 353- FOREST PROTECTION SEMESTER V PAPER IV: KUF 354- FOREST GENETICS AND TREE IMPROVEMENT SEMESTER V PAPER V: KUF 355- PARTICIPATORY FOREST MANAGEMENT Semester V-21CHY306 TRANSITION ELEMENTS, COORDINATION COMPOUNDS, CHEMICAL KINETICS AND SPECTROSCOPY CHEMISTRY PAPER – VI Semester V-21MAT307 REAL ANALYSIS MATHEMATICS PAPER – V Semester V-21MAT308 DISCRETE MATHEMATICS MATHEMATICS PAPER – VI Semester V-21PHY306 BASIC ELECTRONICS PHYSICS PAPER – V Semester V-21PHY386 PRACTICALS PHYSICS PAPER-VI Semester V-21SSK301 LIFE SKILLS III SEMESTER VI PAPER I: KUF 361- FORESTRY SURVEY AND LAND USE SEMESTER VI PAPER II: KUF 362- FOREST UTILIZATION SEMESTER VI PAPER III: KUF 363- WOOD SCIENCE AND TECHNOLOGY SEMESTER VI PAPER IV: KUF 364- FOREST ECONOMICS SEMESTER VI PAPER V: KUF 365- WATERSHED MANAGEMENT Semester VI-21CHY316 FUNCTIONAL GROUPS, HETEROCYCLIC COMPOUNDS AND NATURAL PRODUCTS Chemistry Paper – VIII Semester VI-21CHY387 PRACTICALS Chemistry Paper IX Semester VI-21CHY531 ENVIRONMENTAL CHEMISTRY ELECTIVES – CHEMISTRY Semester VI-21CHY532 CHEMISTRY OF TOXICOLOGY Semester VI-21CHY533 FORENSIC SCIENCE Semester VI-21CHY534 NANOCHEMISTRY AND NANOTECHNOLOGY Semester VI-21CHY535 PHARMACEUTICAL CHEMISTRY Semester VI-21CHY536 SUPRAMOLECULAR CHEMISTRY Semester VI-21CHY537 GREEN CHEMISTRY Semester VI-21CHY538 MODELLING AND SIMULATION OF CHEMICAL PROCESSES Semester VI-21MAT316 COMPLEX ANALYSIS MATHEMATICS PAPER – VII Semester VI-21MAT317 PROBABILITY AND STATISTICS MATHEMATICS PAPER – VIII Semester VI-21MAT431 OPERATIONS RESEARCH ELECTIVES – MATHEMATICS Semester VI-21MAT432 NUMERICAL METHODS Semester VI-21MAT433 INTEGRAL TRANSFORMS AND FOURIER SERIES Semester VI-21MAT434 APPLIED STATISTICS Semester VI-21MAT435 NUMBER THEORY Semester VI-21MAT436 SPECIAL FUNCTIONS Semester VI-21PHY316 ATOMIC AND MOLECULAR PHYSICS PHYSICS PAPER -VII Semester VI-21PHY331 MEDICAL PHYSICS ELECTIVES – PHYSICS Semester VI-21PHY332 RENEWABLE ENERGY AND ENERGY HARVESTING Semester VI-21PHY333 INTRODUCTION TO NANOPHYSICS AND APPLICATIONS Semester VI-21PHY334 PHYSICS OF THE ATMOSPHERE Semester VI-21PHY335 BIOPHYSICS Semester VI-21PHY336 SPACE PHYSICS Semester VI-21PHY387 PRACTICALS PHYSICS PAPER-VIII SEMESTER VII PAPER I: KUF 471- URBAN FORESTRY AND ECOTOURISM SEMESTER VII PAPER II: KUF 472- BIOTECHNOLOGY SEMESTER VII PAPER III: KUF 473- CLIMATE CHANGE AND MITIGATION SEMESTER VII PAPER IV: KUF 474- FOREST TREE SEEDS SEMESTER VII PAPER V: KUF 475- COMPUTER APPLICATION IN FORESTRY AND BIOSTATISTICS SEMESTER VIII PAPER I: KUF 481- NATURAL RESOURCE MANAGEMENT SEMESTER VIII PAPER II: KUF 482- REMOTE SENSING AND GIS IN FORESTRY SEMESTER VIII PAPER III: KUF 483- FORESTRY EXTENSION EDUCATION SEMESTER VIII PAPER IV: KUF 484- CULTIVATION AND CONSERVATION OF MEDICINAL AND AROMATIC PLANTS Semester-I BIOL-302 Invertebrate-I Semester-I BIOL-307 Introductory Parasitology Semester-I BIOL-310 Techniques and Instrumentations in Biology Semester-I CHEM-414 INTRODUCTORY ORGANIC CHEMISTRY Semester-I CHEM-415 ATOMIC STRUCTURE & PERIODIC CLASSIFICATION Semester-I CHEM-416 CHEMICAL KINETICS & ELECTROCHEMISTRY Semester-I GPT-301 MORAL & VALUE EDUCATION B. Sc. (PCM/ PCFS/ PMCS/ LSCFS/ CBZ) Semester-II BIOL-304 Invertebrate – II Semester-II BIOL-308 Algae and Bryophytes Semester-II BIOL-309 Genetics Semester-II BIOL-311 IPR, BIOSAFETY AND BIOETHICS Semester-II CHEM-423 HYDROCARBONS Semester-II CHEM-424 CHEMICAL BONDING & NUCLEAR CHEMISTRY Semester-II CHEM-425 GASES, CHEMICAL EQUILIBRIUM & SURFACE CHEMISTRY Semester-III BIOL-411 Pteridophyte and Gymnosperm Semester-III BIOL-415 ANIMAL TAXONOMY AND DISTRIBUTION Semester-III BIOL-417 Vertebrate-I Semester-III CHEM-530 ALIPHATIC COMPOUNDS Semester-III CHEM-531 MAIN GROUP ELEMENTS Semester-III CHEM-532 THERMODYNAMICS –I & IONIC EQUILIBRIUM Semester-III CSIT-301 Introduction to Computer Applications Semester-III MCE-302 Molecular biology Semester-IV BIOL-405 Introductory Animal Physiology Semester-IV BIOL-418 VERTEBRATE II Semester-IV BIOL-421 PLANT TAXONOMY, AND MORPHOLOGY Semester-IV BIOL-422 INTRODUCTORY BIOTECHNOLOGY Semester-IV BIOL-423 ANIMAL EVOLUTION Semester-IV CBBT-501 Applications in Bioinformatics Semester-IV CHEM-540 AROMATIC COMPOUNDS Semester-IV CHEM-541 d & f BLOCK ELEMENTS Semester-IV CHEM-542 THERMODYNAMICS-II, PHASE EQUILIBRIUM & RADIO CHEM Semester-V BIOL-432 ETHNOBOTANY AND ECONOMIC BOTANY Semester-V BIOL-516 Economic Zoology Semester-V BIOL-520 Introductory Plant Physiology Semester-V BIOL-530 PLANT EVOLUTION AND PALEOBOTANY Semester-V BIOL-531 BIOSTATISTICS Semester-V CHEM-550 NATURAL PRODUCTS Semester-V CHEM-551 CO-ORDINATION CHEMISTRY & ISOMERISM Semester-V CHEM-552 SOLUTION CHEM. & ADVANCED ELECTROCHEMISTRY Semester-V ENV-415 ENVIRONMENTAL STUDIES – I B. Sc. (PCM/ PCFS/ PMCS/ LSCFS/ CBZ) Semester-VI BIOL-522 Cytogenetics & Plant Breeding Semester-VI BIOL-533 PLANT ANATOMY AND EMBRYOLOGY Semester-VI BIOL-534 FUNDAMENTALS OF ANIMAL BEHAVIOUR Semester-VI BIOL-536 DEVELOPMENTAL BIOLOGY Semester-VI BIOL-537 BIODIVERSITY AND CONSERVATION Semester-VI CHEM-560 ADVANCED ORGANIC CHEMISTRY Semester-VI CHEM-561 SPECTROSCOPY Semester-VI CHEM-562 PHOTOCHEMISTRY & ADVANCED WAVE MECHANICS Semester-VI ENV-416 ENVIRONMENTAL STUDIES-II B. Sc. (PCM/ PCFS/ PMCS/ LSCFS/ CBZ) Shipping Policy Shri Ram College of Commerce (SRCC) Sikkim Skill University Sikkim Teacher’s Eligibility Test (Sikkim TET) Sitemap SIXTH SEMESTER DSS–606 Dissertation on Microbiology SIXTH SEMESTER FAM-603 Food & Agricultural Microbiology SIXTH SEMESTER MDM-602 Medical Microbiology SIXTH SEMESTER MHG-601 Model Organisms in Human Genome Project SIXTH SEMESTER MTL-604 Microbial Technology: Social, Legal & Ethical Issues SIXTH SEMESTER PRO–605 Project on Biodiversity Skill Development Skill, Aptitude and Language Test Smart Test Soft Skills and Professional Development Spoken English SSC SSC (CGL – TIER 1 & 2) SSC Common Entrance Test (CET) SSC Constable (GD) SSC JE SSC MTS SSC Pradhyapak SSC Scientific Assistant SSC Selection Post SSC Sub Inspector (CPO) SSC Translator Staff Selection Board Dadra And Nagar Haveli (DNHSSB) State and District Administration Semester IV State Commissioned Exams State Eligibility Test State Engineering Exams State Level Exams State PSC Prelims State Selection Board Odisha Steel Authority of India Limited (SAIL) Stenographer (Grades C and D) students Corner Super TET Surface Ornamentation Syllabus Of Bachelor in Technology (B.Tech) [Lateral Entry] Syllabus Of Bachelor of Science in (PMIT) – Physics, Mathematics, Information Technology Syllabus Of Bachelor of Science in Microbiology (B.Sc – Microbiology) Syllabus Of Certificate in Fashion Designing (CFD) Syllabus Of Certificate in Interior Design (CID) Syllabus Of Diploma in Education Syllabus Of Diploma in Engineering (DE) Syllabus Of Diploma in Engineering (DE) [Lateral Entry] Syllabus Of Diploma in Naturopathy (DN) Syllabus Of The Postgraduate Diploma in Commerce (PGDCom) Tamil Nadu Board Tamil Nadu Teacher Recruitment Board (TN TRB) Tamil Nadu Uniformed Services Recruitment Board (TNUSRB) Tata Iron and Steel Company Limited (TISCO) Teaching Telangana Board Telangana Police Telangana State Southern Power Distribution Company Ltd. (TSSPDCL) Terms & Conditions Territorial Army Test of English The New India Assurance Company Limited (NIACL) THIRD SEMESTER IMN–305 Immunology THIRD SEMESTER MCG 301 Microbial Genetics THIRD SEMESTER MDC-304 Microbial Diversity & Classification THIRD SEMESTER PAT-303 Plant and Animal Tissue Culture Techniques and its application THIRD SEMESTER POI-302 Principles of Immunology THIRD SEMESTER TCT-306 Tissue Culture Techniques Third Year BHMCT SEMESTER V Third Year BHMCT SEMESTER VI TISS TISS TPSC Junior Engineer TV Shows UG Medical Entrance United India Insurance Company (UIIC) United Kingdom University of Central Lancashire UCLan Cyprus UP Anganwadi UP Assistant Teacher UP Combined Agriculture and Technology Entrance Test (UPCATET) UP Police (UPP) UPES (MET) UPES (MET) UPES (MET) UPPSC Assistant Engineer UPSC UPSC CDS UPSC NDA UPSESSB PGT UPSESSB TGT UPSSSC USA & Canada Uttar Pradesh (UP Board) Uttar Pradesh Metro Rail Corporation (UPMRC) Uttar Pradesh Power Corporation Limited (UPPCL) Uttar Pradesh Power Corporation Limited UPPCL Uttar Pradesh Rajya Vidyut Utpadan Nigam Limited (UPRVUNL) Uttar Pradesh Rajya Vidyut Utpadan Nigam Limited UPRVUNL Uttar Pradesh Teaching Eligibility Test (UPTET) Uttarakhand Board Uttarakhand Board of Technical Education (UBTER) Uttarakhand Subordinate Service Selection Commission (UKSSSC) Video Gallery Vizag Steel Plant – Rashtriya Ispat Nigam Ltd. (RINL) Vrindawan University Daily and Weekly West Bengal Board West Bengal Municipal Service Commission West Bengal Police West Bengal State Electricity Transmission Company Limited (WBSETCL) West Bengal Teachers Eligibility Test (WBTET) YET NTA Posts Accommodation Operations -I ACCOMMODATION OPERATIONS ‐ I ACCOMMODATION OPERATIONS ‐ II ACCOMMODATION OPERATIONS LAB – I Accommodation operations- II Accomodation Fundamentals Accomodation Operation II Accomodation Operation III Advance Beverage Services II Advance F and B Services I Advance Food Production II Advanced Food and Beverage Service Advanced Food Production I Advantages & disadvantages of computers advantages & limitations of auditing Advantages and disadvantages Aims & Objectives of cooking allocation and apportionment of expenses American Inns & English Inns Analysis of financial statement armed forces catering hospitals Arrangement and carry of room service trays Arrangements of sideboard Attitudes and behaviour inside a 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bachelors- n science (b-sc) Bar Operations & banquet Management Basic classification of cleaning Agents Basic classification of cleaning equipments Basic Computer Application Basic food & beverage service BASIC FOOD AND BEVERAGE LAB ‐ I BASIC FOOD AND BEVERAGE SERVICE BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY BASIC FRONT OFFICE OPERATIONS BASIC HOUSE KEEPING OPERATIONS Basic principles of psychology to understand Basic problems in economics BASICS OF COMPUTER ‐ LAB Advantages & disadvantages of computers Application Software BASICS OF COMPUTER ‐ LAB Block diagram of computer Changing Fonts and Point Size Classification of computers Closing document Closing the word application Components of computer Composing a simple document Control Panel Copying and Moving Text Creating a new document Creating a Shortcut Definition of computers Deleting text Editing a document External commands (format, label, disk copy, disk comp, tree) Files and File Naming Conventions Finding and Replacing text Hardware‐ defining hardware Headers and Footers Important Functions Input devices Internal commands (dir, date, time copy, del) Introduction to computers Knowing Objects of Windows Language Classification Language Processors Loading of DOS into main memory (Booting) Margins, Tab Stops, Line Spacing, and Alignment Microsoft Windows I Microsoft Word 2000 MS DOS MS DOS Introduction My Briefcase My Computer My Document Opening a document Operating System OS Classification Output devices Page Breaks and Section Breaks Previewing a Document Previewing and printing document Printing a Document Recycle Bin Saving a document Selecting text (mouse, keyboard) Software concepts Start Button Starting an Application Starting Word 2000 System Software Task Bar The Desktop To add a new Font to your computer To add a program to the Start or Programs Menu To adjust the playback volume To adjust the rate at which the Cursor Blinks To change the background of the Desktop To change the name of a File or Folder To copy a File or Folder from one disk/folder to another To create a folder To delete a File or Folder To find a File or Folder To move a File or Folder To open a File or Folder To open a File you have used recently To put a shortcut on the Desktop To see what’s on your Computer To send a File or Folder to a Disk To set up a Screen Saver Types of DOS Commands Wild cards Windows Explorer Bed making – evening service beneficial and harmful effects block diagram of computer block diagram of computer Business Communication skills Calculation of P/V ration Carpets –selection points Central reservations system Certificate in Fashion Designing (CFD) Certificate in Interior Design (CID) Changes taking place during cooking Changing Fonts and Point Size Changing Fonts and Point Size channel functions and flow organization patterns in hospitality marketing channels Characterisation of travel market Characterisition of tourism Characteristics of capital Circumstances under which equipment are generally replaced Classical Indian National Cookery & Modern Development Classification and enumerating of service equipment with brand names classification of accounts classification of beverages classification of computers classification of computers Classification of contract CLASSIFICATION OF F & B OPERATIONS Classification of non‐alcoholic beverages Classification of raw materials Classification of travelers Classification of vegetables and fruits classification of wines‐table CLEANING & MAINTAINING PUBLIC AREAS Closing the word application Closing the word application Co‐ operation with other departments Co‐operation, co‐ordination, communication Co‐ordination of Housekeeping with other departments Common Pests in hospitality industry Composing a simple document Composing a simple document Composition of Tourism industry COMPOSITION, CARE & CLEANING OF DIFFERENT SURFACES considerations and constraints Contract of Bailment and pledge Convention, Event Planning & 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Commercial uses of fat Commercial‐hotels Comprehension Passages Concepts Condiments Continental plan corn‐on‐the‐cob‐holder Corn‐on‐the‐cob‐holder Crockery Culinary History Cutlery Definition of accounting Denaturation Departmental relationship(within F&B and with other departments) Depreciation Dextrinisation Different f and b service outlets Discotheques Disposables Double column cash book Dry Heat Duties & responsibilities of housekeeping staff Duties and responsibilities of front office staff Economy/limited service Eggs Emulsions Energy conservations Entering the guest room Equipment Equipment Knowledge and development European plan Evening or Turndown service Facilities offered Family members Fast food restaurants Fats and Oils Final Accounts(Trading profit and loss A/C and balance sheet) with adjustments Flatware Flavour Reversion Floor Pantry FOOD AND BEVERAGE SERVICE AREAS Food emulsions Food Poisoning Food Preservation FOOD SCIENCE Formal & Informal letters Franchise and referral groups FRENCH VIVA Freshen –up‐service Fruit knife Fruits and Meats Functional Properties Functions Furniture Gelatinization General English Glassware Grammar Grape fruit spoon Grape scissors Greetings Guest Floor Operations Guests behaviour and immediate requirements Helps of fat Herbs Hierarchy of Front Office staff for medium and large size hotels Hints Development Historical background of hospitality industry Hollow ware Home delivery Hors d’ oeuvre trolley/tray Hostel Hot section‐layout & equipment & use Hotel divisions & departments Housekeeping Organisational structure(small, medium & large) Housekeeping personnel Hydrogenation Hygiene in Kitchen Ice cream spoon Illness Prevention Importance of front office Importance with relation to food handling preparation and service Independent hotels Industrial‐factories Institutional‐ student International and Domestic hotel chains Introducing other person Introduction and growth of hotel industry in India Introduction to Hospitality Introduction to Hospitality & Hotel Industry Introduction to the language Items of specialist equipments Journal Kitchen Brigade and Staffing Knowledge of rooms Layout of Floor Pantry Layout of front office Layout of Housekeeping Department Ledger Length of Stay Letter writing Levels and Skills Levels of service Linen Lobster pick Maid’s cart Management’s expectations Margin safety Meaning Methods and principles of food preservation Methods of Cooking (Radiation, Convection, Conduction) Micro Organisms‐Classification Mid‐range service Minibar Service Mobile catering Modified American plan Moist method Morning service Motels Mustard spoon Name of kitchen professionals Name of the sea foods Name of vegetables Need for accounting Noodles tong Noon meal scheme Numbers 1 to 50 Nut cracker Objectives of book keeping Off premises catering Offshore Origin of Modern Cookery Outstanding expenses and income Ownership and affiliation Oyster fork Parfait spoon Parlours Parts Of Speech Pastry fork Pastry slice Perishables and non‐perishables Personal Hygiene Personal Qualities of Housekeeping staff Pizza pan and cutter Plate room layout Prepaid expenses Presenting Preserve spoon Prevention of Browning PRINCIPLES OF ACCOUNTING Private hospitals Project site Pronunciation of the word Proteins Pubs Rail Rancidity Refining Reproduction Resorts Restaurant Restaurant pantry Retro gradation Role of Housekeeping in Hospitality Room service Rules on guest floor Salt, Liquid, Sweetening Salts & oils Sank bars Sea catering Second service Self introduction Sentence corrections Sentence structure Shape Side board Silver showers Single column Size, Location Sizzler Snail dish Snail fork Snail tong Spices Staff hierarchy of the various F&B service Stand alone restaurants Standard supplies in guestrooms & VIP rooms Staphylococci Step‐by‐step room cleaning procedure Still room‐layout Storage temperatures Subsidarybooks Sugar tongs Sundae spoon Supplies on request Symptoms Take away Tea boutiques Tenses Textures Their duties and responsibilities Thickening agents Trial balance Types and factors affecting colloidal solutions Types and theory of emulsion Types of Plan Types of room Types of room adjacent Types of room cabana Types of room cottage Types of room double Types of room duplex Types of room efficiency Types of room interconnecting Types of room penthouse Types of room single Types of room studio Types of room suites Types of room twin Types of rooms Utensils Valet Service Various fuels Various textures, stock, sauces, soups, derivatives of sauces Voice Welfare Winterization World class service Yeasts‐size Diploma in business administration Diploma in Engineering (DE) Diploma in Engineering (DE) [Lateral Entry] DIPLOMA IN FASHION DESIGNING (DFD) Diploma in Hotel Management 1st Year Syllabus Diploma in Hotel Management 2nd Year Syllabus Diploma in Hotel Management 3rd Year Syllabus Diploma in Hotel Management and Catering Technology Accident Prevention ACCOMMODATION OPERATIONS ‐ II Accomodation Operation Accomodation Operation II Accomodation Operation III Accounts Advance Beverage Services II Advance F and B Services I Advance Food Production II Advanced Food Production I Advantages & Limitations Of Auditing Advertising Advertising and sales promotion Allocation and Apportionment of expenses America Analysis of financial statement Auditing Australia with examples of wines from each country alcoholic percentage Basic Accounting Basic Computer Application Basic Food & Beverage Service Basic problems in economics Basis of tourism Beer Bell Captain Bell Service Brewing process Business Communication C Form Capitalism Economics Carpets Types Carpets- Construction Carpets- Selection Points Catering Causes of depreciation Channel functions and flow organization patterns in hospitality marketing channels Characterisation of travel market Characterisition of tourism Characteristics of capital Characteristics of land Classical Indian National Cookery and Modern Development Classification of beverages Classification of contract Classification of travelers Classification of wines‐table Classifications Of Law Commercial Bank Common Pests in Hospitality Industry Composition of Tourism industry COMPOSITION, CARE & CLEANING OF DIFFERENT SURFACES Concepts of tourism Contract of Bailment and Pledge Conversation Conversation In Hotel Etiquette Cost oriented pricing strategies Countries And Their Nationalities Countries‐France Crushing Current trands in hotel and catering industry Definition of marketing Definition of Pest Control Definition of product and service Definition to beverages Demand for travel Demand schedule Departmental Accounting Depreciation Destalking Determining constraints Difference between micro and macro economics Differentiation and segmentation Difficulties involved in indenting Diploma in Hotel Management 1st Year Syllabus Diploma in Hotel Management 2nd Year Syllabus Diploma in Hotel Management 3rd Year Syllabus Diploma in Hotel Management and Catering Technology Discharge of contract Distribution Divided into six semesters Division of labour capital Door and Car Parking Service Economic systems ECONOMICS Element of tourism Emergency Procedures ENGLISH VIVA VOCE ‐ I Essential elements of contract Evaluation of Industrial law Evaluation of Mercantile law Express Check In Extempore Speech F & B Management Factors influencing demand Factors involved in indenting Factors obstructing travel trade Factors of production Fermentation‐ ageing Fermentation‐ bottling Fermentation‐ classification Fermentation‐ fining Fermentation‐ racking Fermentation‐ top and bottom FIFO File prevention and control Floors and Floor Coverings Floors and Floor Coverings- Basic Classification FOOD AND BEVERAGE MANAGEMENT Food and Beverage Management FOOD AND BEVERAGE SERVICE ‐ II Food and Nutrition FOOD PRODUCTION AND PATISSERIE ‐ II Forecasting Planning marketing strategy Formulation of policies and plansdevelopment of strategies Fortified and sparkling Foundation of F and B Service I Foundation of F and B Service II Foundation of F and B Service III Foundation of Food Production Foundation of Food Production II Foundation of Food Production III French Dishes FRENCH VIVA VOCE ‐ II Front Office – I Front Office – II Front Office III Front Office Management FRONT OFFICE OPERATIONS ‐ II Functions of central Bank Functions of entrepreneur Fundamentals of marketing Germany Group Arrival Growth of Tourism Guest History Card Harvesting Health Health Hygiene Hotel And Kitchen Professionals Hotel French HOTEL LAW Hotel Law Hotel Laws and Ethics Hotel marketing Hotel Sales and Marketing Management Housekeeping How to calculate it HR and Management Personnel Indenting Indian Staple foods and Indian Spices Industrial Training Influences upon prices decision making Information Service Ingredients used in the manufacture of beer Initiating price changes Inter Departmental Introducing others Introduction Economics Introduction to beverages Introduction to the marketing mix Introduction to wines definition of wines Inventory Costing Methods Inventory Valuation Italy Key concepts and models of consumer behavior Labour Law and Society LIFO Lighting Intensity in different area LIGHTINGS AND LIGHTINING SYSTEMS List of licenses and permits required for operating a Hotel/Restaurant List of Names Professions Local Information Location of services Luggage Handling Mail Main dishes used in breakfast cookery Main meals and snacks Market segmentation potential Marketing and tourism policy Materials Used Meaning and Definition of auditing Meaning and Definition of Contract Meaning and Definition of Departmental Accounting Meaning and Definition of Depreciation Meaning and Uses of fund flow statement Meaning of demand Meaning of ratios Messages Methods of depreciation Methods of marketing research Micro and macro Economics Mixed economy Name of the Kitchen Utensils Name of The Sea Foods Name of Vegetables, Fruits and Meats – Used in Hotel Industry Nature Inventory valuation Need For The Knowledge Of Law Need Inventory valuation New product development‐brand names Numbers 50‐100 Objectives of Departmental Accounting Objectives Planning marketing strategy Occasions for special decorations Other Catering Establishments under various Local, State and Union Laws Overview of a marketing plan Overview of service sector and hospitality Paging PEST Control Phonetics Planning marketing strategy Portugal Preparation of Problems in fund flow statement Presentation Pressing Prevention and Control of Pests Price Price of product Prices techniques PRINCIPLES OF ACCOUNTING Principles of Management Principles of prices Procedure for Procurement Process of manufacture on red wine and white wine Product Product differentiation in hotel and catering industry Product life cycle Project Promotional activities Pronunciation Purpose of Inventory Valuation Rapid Reading Techniques Reading Skills Register and Files maintaining Registration Process Renewal Research Methodology Reservation Responsibility of housekeeping in Pest Control Role of MNC in Hotel Room Key Control SAFETY AND SECURITY Scope of distribution Scope of Tourism development Security Measures Self Introduction Service and Image Socialism Economics Sources of Indian Law Sources of information Spain SPECIAL DECORATIONS Specific Equipment used in Quantity food Production Straight mine method Study of Main Regions North, South, East and West Suspension Systems of Registration Target markets Termination of licenses The Employees State Insurance Act, 1953 The Employment (Standing Order Act) 1976 The Factories Act, 1948 The hotel and catering industry The hotel product and its components of physical aspects The Indian Companies Act, 1956 The Indian Contract Act, 1872 The Industrial Dispute ACT, 1947 The Insurance Act 1939 The law of Agency The marketing concept The marketing policy The Negotiable Instruments Act 1881 The Partnership ACT 1932 The role of promotion‐promotion mix in terms of advertising/selling/salespromotion/direct mails/sponsorship/merchandising/public relations/publicity‐communication problems‐budgeting and promotion mix The Sale of Goods Act 1930 Theme decorations Time and Place of performance TOURISM Tourism Marketing policy Tourism product Tourism promotion Tourist market Tourist transport travel trade Transfer Travel and Tourism Types and forms of tourism Types of beer with examples and alcoholic percentage Types of elasticity of demand Types of lighting Upkeep Used in Chain Restaurants Value and Life style Vinification Wall and Wall Coverings Wealth and welfare definition Economics Wine growing regions Wine makers calendar Working Out Problems Written Down Value Method Diploma in Hotel Management and Catering Technology Admission Diploma in Hotel Management and Catering Technology Alumni Diploma in Hotel Management and Catering Technology Book Diploma in Hotel Management and Catering Technology Campus Life Diploma in Hotel Management and Catering Technology Case Study Diploma in Hotel Management and Catering Technology Design Diploma in Hotel Management and Catering Technology Design and Develoment Diploma in Hotel Management and Catering Technology Design and Development Diploma in Hotel Management and Catering Technology Education Diploma in Hotel Management and Catering Technology Entrepreneur Diploma in Hotel Management and Catering Technology Examination Diploma in Hotel Management and Catering Technology in China Diploma in Hotel Management and Catering Technology in India Diploma in Hotel Management and Catering Technology in UK Diploma in Hotel Management and Catering Technology in USA Diploma in Hotel Management and Catering Technology innovation Diploma in Hotel Management and Catering Technology lab Diploma in Hotel Management and Catering Technology Latest Diploma in Hotel Management and Catering Technology library Diploma in Hotel Management and Catering Technology placement Diploma in Hotel Management and Catering Technology Research Diploma in Hotel Management and Catering Technology Smart boy Diploma in Hotel Management and Catering Technology Smart girl Diploma in Hotel Management and Catering Technology Student Corner Diploma in Hotel Management and Catering Technology Syllabus Diploma in Hotel Management and Catering Technology University Diploma in Hotel Management and Catering Technology White Paper Diploma in Interior Design (DID) Diploma in Journalism and Mass Communication (D-JMC) Diploma in Naturopathy (DN) Diploma In Nutrition Admission Diploma In Nutrition Case Study Diploma In Nutrition Design Diploma In Nutrition Design and Development Diploma In Nutrition Education Diploma In Nutrition Entrepreneur Diploma In Nutrition Examination Diploma In Nutrition in China Diploma In Nutrition in India Diploma In Nutrition in UK Diploma In Nutrition in USA Diploma In Nutrition Latest Diploma In Nutrition Research Diploma In Nutrition University Diploma In Nutrition White Paper DIPLOMA SECOND SEMESTER A la carte ACCOMMODATION OPERATIONS ‐ I ACCOMMODATION OPERATIONS LAB – I Advantages & disadvantages of computers Advantages and disadvantages Advantages and disadvantages Maintenance Air Pollution and Noise pollution related to hotel industry Airline rate Alignment Amendment & Cancellation American Anything related to the hotel industry Application Software Application Software Arrangement and carry of room service trays Arrangements of sideboard Banquet Halls Barriers Basic classification of cleaning Agents Basic classification of cleaning equipments Basic Etiquettes BASIC FOOD AND BEVERAGE LAB ‐ I Basic Sauces Basic stock Brown Basic stock fish Basic stock vegetable Basic stock white Basics of banquets BASICS OF COMPUTER BASICS OF COMPUTER ‐ LAB Basics of room service Basis types of menu Bed making – evening service Beef Block diagram of computer Block diagram of computer Body language Brunch Buffet Business Communication Calcium Carbhohydrates Casseroles Central reservations system Changing Fonts and Point Size Changing Fonts and Point Size Chicken Children rate Circumstances under which equipment are generally replaced Classification of computers Classification of computers Classification of food Classification of meat Classification of non‐alcoholic beverages Classification of vegetables and fruits CLEANING & MAINTAINING PUBLIC AREAS CLEANING AGENTS CLEANING EQUIPMENTS CLEANING PROCEDURES Closing document Closing document Closing the word application Closing the word application Cocoa Coffee pot Commercial rate Common adulterant Communication Comparisons Components of computer Components of computer Composing a simple document Composing a simple document Considerations and Constraints Contract maintenance Contract maintenance Control Panel Control Panel Cookies & biscuits – 4 varieties Cooperation of front office with other departments Copying and Moving Text Copying and Moving Text Corporate Clients Corporate rate Cream soup – 3 Varieties Creating a new document Creating a new document Creating a Shortcut Creating a Shortcut Crib rate Croquettes Culinary terms Cutlets Cuts of fish Cuts of Vegetables Daily cleaning procedure of the guestroom Dal – 6 varieties Declining efficiency Deficiency Definition Definition Business Communication Definition of computers Definition, Advantages & disadvantages Deleting text Deleting text Detection Diagram Diagram of wheat Different type of napkin folding Digestion & Absorption Dining Rooms Dinner Discounted rate Disposal of waste various methods Drawing of various types of spoons Editing a document Editing a document Egg cookery Egg Cookery Elevators Energy Conservative Energy conservative methods in different departments of a hotel English ENGLISH AND COMMUNICATION Entrance Entrees Equipment Replacement Policies Equipments used in front office Essay writing Etiquette and manners Excess Excessive maintenance External commands (format, label, disk copy, disk comp, tree) External commands (format, label, disk copy, disk comp, tree) Extra bed rate Familirisation and handling of equipments Family rate Fats‐classification Files & Registers maintained in HK dept Files and File Naming Conventions Files and File Naming Conventions Finding and Replacing text Finding and Replacing text Fish Fish cakes Fish Florentine Fish orly Fluorine Food adulteration‐types FOOD AND BEVERAGE SERVICE ‐ I FOOD PRODUCTION AND PATISSERIE – I FOOD PRODUCTION AND PATISSERIE LAB – I Forecasting Forecasting of rooms Forks French Fried in batter Front Desk Front Office FRONT OFFICE OPERATIONS ‐ I FRONT OFFICE OPERATIONS LAB ‐ I Fruit cakes – 3 varieties Fully automated Functions of food to man Game Garnishes & accompaniments Glaze & butter icing Goulash Group rate Group reservation Guaranteed and Non Guaranteed reservation Guest Corridors Hamburgers Hardness of water‐hard Hardware‐ defining hardware Hardware‐ defining hardware Headers and Footers Headers and Footers High tea HOTEL ENGINEERING AND MAINTENENCE HOTEL ENGINEERING AND MAINTENENCE Identification of cleaning equipments and cleaning agents Importance Importance of reservations Important Functions Important Functions In frying pan In oven In shell Inadequacy Indian breads – 10 varieties Indian Egg – 3 varieties Indian Fish – 3 varieties Indian Garnishes and pastes Indian rice – 10 varieties Indian Snacks – 10 varieties Indian Sweets – 10 varieties Indian thickening agents Indian, English, American, continental, healthy breakfast Input devices Input devices Internal commands ( dir, date, time copy, del) Internal commands (dir, date, time copy, del) Introduction to computers Introduction to computers Iodine Iron Jumpsum contract Keys‐Types & Key Control Knowing Objects of Windows Lamb Language Classification Language Classification Language Processors Language Processors Latest concepts of service Laying and relaying of table cloth Laying up of table for various meals and menus Leisure Areas Line Spacing Linen inventory Loading of DOS into main memory (Booting) Loading of DOS into main memory (Booting) Lobbies Lobby Lost & Found Procedure Lunch Maintenance Comparisons Manual Margins Margins, Tab Stops, Line Spacing, and Alignment Mari nations & Marinades Meat – 10 varieties Menu compiling Menu sequence Methods of cleaning and upkeep of silver polishing methods Methods of service Microsoft Windows I Microsoft Windows I Microsoft Word 2000 Microsoft Word 2000 Milk & Milk products Misc –en‐ecene and misc‐en‐place Modes of reservation MS DOS MS DOS Introduction MS DOS Introduction My Briefcase My Briefcase My Computer My Computer My Document My Document Necessary and function of a control system Nourishing –milk and malt beverages Nutrients NUTRITION Obsolescence Opening a document Opening a document Operating System Operating System Origin of the menu and menu planning objectives ORT OS Classification OS Classification Other small equipment Output devices Output devices Overbooking Page Breaks and Section Breaks Page Breaks and Section Breaks Paneer varieties Pastry – 4 varieties Periodic Cleaning Ph Scale Planning menus Pollution Control Pork Potassium Potato cookery Potato cookery Baked Potato cookery Boiled Potato cookery Fried Potato cookery Roasted Poultry Pre‐registration Presenting and settling of bills Preventive and Breakdown Preventive and Breakdown Maintenance Previewing a Document Previewing a Document Previewing and printing document Previewing and printing document Price rate Price rate maintenance Printing a Document Printing a Document PROJECT WORK Property direct Proteins Public Restrooms Pulses & Cereals Ragout Rate contract Receiving Receiving the guest Receiving the guest Recycle Bin Recycle Bin Refreshing‐aerated non‐aerated Registering guests Registration Registration of guest Report Writing Reservation confirmation Reservations Room Inspection Rooming a guest Routine cleaning Rules and procedure for service of a meal Russian Salad & salad dressings Salads Salesman ship Sandwiches – 6 varieties Saving a document Saving a document Scotch eggs Seafood Sections in front office Selecting text ( mouse, keyboard ) Selecting text (mouse, keyboard) Semi automated Service contract Service of non ‐ alcoholic beverages Sewage Pollution Sewage treatment plant Shepherds pie Silver service and clearance Simple sales control system Small cakes – 4 varieties Social issues Sodium Soft Software concepts Software concepts Sources Sources of reservation Special Cleaning Spring Cleaning Staircases Standard rate Start Button Start Button Starting an Application Starting an Application Starting Word 2000 Starting Word 2000 Stews Stimulating‐coffee Students must be aware of uses of all stationeries in front office Sugar pot Supper late night menu Sweets Sweets baked coconut pudding Sweets Blancmange Sweets bread pudding Sweets Butter scotch Sweets cabinet pudding Sweets caramel custard Sweets coffee – mousse Sweets cold & hot Sweets Honeycomb mould Sweets lemon sponge Sweets trifle System Software System Software Tab Stops Table d hote Table Manners Taking reservation Talking orders Tariff fixation Tariff structure Task Bar Task Bar Tea Tea pot Telephone Etiquette Temporary & Permanent hardness of water The Desktop The Desktop Thick varieties – 3 varieties Thin soups – 3 Varieties Through cleaning of various surfaces To add a new Font to your computer To add a new Font to your computer To add a program to the Start or Programs Menu To add a program to the Start or Programs Menu To adjust the playback volume To adjust the playback volume To adjust the rate at which the Cursor Blinks To adjust the rate at which the Cursor Blinks To change the background of the Desktop To change the background of the Desktop To change the name of a File or Folder To change the name of a File or Folder To copy a File or Folder from one disk/folder to another To copy a File or Folder from one disk/folder to another To create a folder To create a folder To delete a File or Folder To delete a File or Folder To find a File or Folder To find a File or Folder To move a File or Folder To move a File or Folder To open a File or Folder To open a File or Folder To open a File you have used recently To open a File you have used recently To put a shortcut on the Desktop To put a shortcut on the Desktop To see what’s on your Computer To see what’s on your Computer To send a File or Folder to a Disk To send a File or Folder to a Disk To set up a Screen Saver To set up a Screen Saver Topics can be given on current events Tour operators Travel agents Types Business Communication Types of cleaning Types of contract Types of contract Maintenance Types of DOS Commands Types of DOS Commands Types of Maintenance Types of Maintenance Types of manual & mechanical equipments Types of meals Types of rates Types of reservation Types of vacuum cleaners Use care & storage of cleaning equipments Veal Vegetables Vegetables – 10 varieties Vegetables Baked Vegetables Boiled & Sautéed Vegetables Creamed Vegetables Fried Vitamins‐fat soluble vitamins and water soluble vitamins Waste Disposal Water balance Water Pollution Water‐importance Wild cards Wild cards Windows Explorer Windows Explorer Yeast goods – 4 varieties Disposal of waste various methods Divided into six semesters division of labour capital Door and Car Parking Service Drawing of various types of spoons Duties & responsibilities of housekeeping staff Duties and responsibilities of front office staff Energy conservative methods in different departments of a hotel Engineering and Technology ENGLISH AND COMMUNICATION Entrepreneurship & Business management Equipment Knowledge and development Equipment Replacement Policies Equipments used in front office Essential elements of contract Evaluation of Industrial law Evaluation of Mercantile law Evening or Turndown service Executive Masters in Business Administration (EMBA) factors influencing demand Factors involved in indenting Factors obstructing travel trade Familirisation and handling of equipments fermentation‐ classification fermentation‐ top and bottom File prevention and control Files & Registers maintained in HK dept Files and File Naming Conventions Files and File Naming Conventions Final Accounts(Trading profit and loss A/C and balance sheet) with adjustments Finding and Replacing text Finding and Replacing text Floors & floor coverings- basic classification food and beverage management FOOD AND BEVERAGE MANAGEMENT FOOD AND BEVERAGE SERVICE ‐ I FOOD AND BEVERAGE SERVICE ‐ II FOOD AND BEVERAGE SERVICE AREAS Food and Beverage Service-III Food and Beverage Services- IV FOOD PRODUCTION AND PATISSERIE ‐ II FOOD PRODUCTION AND PATISSERIE – I FOOD PRODUCTION AND PATISSERIE LAB – I Food Science and Nutrition forecasting Planning marketing strategy Foundation of F and B Service I Foundation of F and B Service II Foundation of F and B Service III Foundation of Food Production Foundation of Food Production II Foundation of Food Production III franchise and referral groups FRONT OFFICE OPERATIONS ‐ I FRONT OFFICE OPERATIONS ‐ II FRONT OFFICE OPERATIONS LAB ‐ I Fruit cakes – 3 varieties Functions of central Bank functions of entrepreneur Fundamentals of marketing Garnishes & accompaniments guaranteed and non guaranteed reservation Hardware‐ defining hardware Hardware‐ defining hardware Hierarchy of Front Office staff for medium and large size hotels Historical background of hospitality industry hors d’ oeuvre trolley/tray Hot section‐layout & equipment & use Hotel Sales and Marketing Management Hotel & Kitchen Professionals Hotel divisions & departments HOTEL ENGINEERING AND MAINTENENCE Hotel facilities Planning Hotel Management and Catering Technology is a demanding field Housekeeping Operations – I Housekeeping Operations- II Housekeeping Organisational structure(small, medium & large) HR and Management Personnel Human Resource Management Identification of cleaning equipments and cleaning agents Importance of front office Importance of reservations Importance with relation to food handling preparation and service Indian breads – 10 varieties Indian Fish – 3 varieties Indian Garnishes and pastes Indian Meat – 10 varieties Indian rice – 10 varieties Indian Snacks – 10 varieties Indian Staple foods and Indian Spices Indian Sweets – 10 varieties Indian, English, American, continental, healthy breakfast influences upon prices decision making ingredients used in the manufacture of beer internal commands ( dir, date, time copy, del) internal commands (dir, date, time copy, del) International and Domestic hotel chains International Hospitality Marketing Management Introduction and growth of hotel industry in India Introduction to Beer, Spirits and Liqueurs Introduction to beverages Introduction to computers Introduction to computers Introduction to Hospitality Introduction to Hospitality & Hotel Industry Introduction to the language Introduction to the marketing mix Introduction to wines definition of wines Items of specialist equipments key concepts and models of consumer behavior Kitchen Brigade and Staffing Kitchen Operations Management- I Knowing Objects of Windows Latest concepts of service Laying and relaying of table cloth Laying up of table for various meals and menus Layout of Housekeeping Department Lighting Intensity in different area LIGHTINGS & LIGHTINING SYSTEMS List of licenses and permits required for operating a Hotel/Restaurant List of Names Professions Loading of DOS into main memory (Booting) Loading of DOS into main memory (Booting) Main dishes used in breakfast cookery Management in Action – Learning & Development Management’s expectations Mandatory Industrial Training Margins, Tab Stops, Line Spacing, and Alignment market segmentation potential Marketing & tourism policy Master of Arts in Journalism and Mass Communication (MA-JMC) Master of Science in Bio – Technology (M.Sc.Bio-Technology) Master of Science in Microbiology (M.Sc.Microbiology) Masters in Business Administration (MBA) Masters in Commerce (M.Com) Masters in Technology (M.Tech) Masters of Social Work (MSW) Mastersin Commerce (.Com) meaning and definition of auditing Meaning and definition of Contract Meaning and definition of departmental accounting Meaning and definition of depreciation meaning and uses of fund flow statement Methods and principles of food preservation Methods of cleaning and upkeep of silver polishing methods Methods of Cooking (Radiation, Convection, Conduction) methods of marketing research Micro and macro Economics Micro Organisms‐Classification Misc –en‐ecene and misc‐en‐place Name of kitchen professionals Name of the kitchen utensils Name of vegetables, fruits and meats – Used in Hotel Industry Nature Inventory valuation Necessary and function of a control system Need for the knowledge of law new product development‐brand names Nourishing –milk and malt beverages objectives of book keeping Objectives of Departmental accounting Objectives Planning marketing strategy Occasions for special decorations Origin of the menu and menu planning objectives other catering Establishments under various local, state and union laws outstanding expenses and income overview of a marketing plan Overview of service sector and hospitality Ownership and affiliation Page Breaks and Section Breaks Page Breaks and Section Breaks Perishables and non‐perishables Personal Qualities of Housekeeping staff Personality Development & Business Communication PG Diploma in Yoga and Naturopathy Planning marketing strategy Post Graduate Diploma in Business Administration (PGDBA) Post Graduate Diploma in Science(PGDSc) Preparation of Problems in fund flow statement Presenting and settling of bills Prevention & Control of Pests Previewing and printing document Previewing and printing document Procedure for Procurement process of manufacture on red wine and white wine product differentiation in hotel and catering industry Progressive customs of architecture progressive customs of architecture, pronunciation of the word Purpose of inventory valuation Refreshing‐aerated non‐aerated Register and Files maintaining Responsibility of housekeeping in Pest Control Role of Housekeeping in Hospitality Rules and procedure for service of a meal School of Arts and Humanities School of Engineering and Technology school of hospitality and catering School of Hospitality and Catering Admission School of Hospitality and Catering Alumni School of Hospitality and Catering Book School of Hospitality and Catering Campus Life School of Hospitality and Catering Case Study School of Hospitality and Catering Design School of Hospitality and Catering Design and Development School of Hospitality and Catering Education School of Hospitality and Catering Entrepreneur School of Hospitality and Catering Examination School of Hospitality and Catering in China School of Hospitality and Catering in China & Philippines School of Hospitality and Catering in India School of Hospitality and Catering in UK School of Hospitality and Catering in USA School of Hospitality and Catering Innovation School of Hospitality and Catering Lab School of Hospitality and Catering Latest School of Hospitality and Catering Library School of Hospitality and Catering placement School of Hospitality and Catering Research School of Hospitality and Catering smart boy School of Hospitality and Catering Smart girl School of Hospitality and Catering Student Corner School of Hospitality and Catering Syllabus School of Hospitality and Catering Technology School of Hospitality and Catering University School of Hospitality and Catering White Paper School Of Journalism and Mass Communication School of Science Admission School of Science Campus Life School of Science Case Study School of Science Design and Development School of Science Education School of Science Entrepreneur School of Science Examination School of Science in China School of Science in India School of Science Innovation School of Science Library School of Science Placement School of Science Research School of Science Smart Boy School of Science Smart Girl School of Science Student Corner school of Science Syllabus School of Science Technology School of Science University School of Science White paper School of Yoga and Naturopathy Scope of Tourism development selecting text ( mouse, keyboard ) selecting text (mouse, keyboard) Service of non ‐ alcoholic beverages Silver service and clearance Simple sales control system Small cakes – 4 varieties Specific Equipment used in Quantity food Production Staff hierarchy of the various F&B service Standard supplies in guestrooms & VIP rooms Step‐by‐step room cleaning procedure Students must be aware of uses of all stationeries in front office Study of Main Regions North, South, East and West Sweets baked coconut pudding Syllabus of Diploma in Hotel Management and Catering Technology A la carte Accents used in French ACCOMMODATION OPERATIONS ‐ I ACCOMMODATION OPERATIONS LAB – I Advantages Advantages & disadvantages of computers Advantages and disadvantages Advantages and disadvantages Maintenance Aims & Objectives of cooking Air Pollution and Noise pollution related to hotel industry Airline rate Airlines Airlines Alignment Alphabets Amendment & Cancellation American American Inns & English Inns American plan Anything related to the hotel industry Application Software Application Software Armed forces catering hospitals Armed forces catering hospitals Arrangement and carry of room service trays Arrangements of sideboard Asparagus holder Attitudes and behaviour inside a kitchen Attributes of food and beverage service personnel Attributes of front office staff Baby sitting Bacteria‐Size Banquet Halls Banquets Bar Bar‐B‐Que Barriers Basic classification of cleaning Agents Basic classification of cleaning equipments Basic Etiquettes BASIC FOOD AND BEVERAGE LAB ‐ I BASIC FOOD AND BEVERAGE SERVICE BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY BASIC FRONT OFFICE OPERATIONS BASIC HOUSE KEEPING OPERATIONS Basic principles of psychology to understand Basic Sauces Basic stock Brown Basic stock fish Basic stock vegetable Basic stock white Basics of banquets BASICS OF COMPUTER BASICS OF COMPUTER ‐ LAB Basics of room service Basis types of menu Bed making – evening service Bed making procedure Bed sizes Beef Beneficial and Harmful effects Bermuda plan Block diagram of computer Block diagram of computer Body language Book keeping Botulism Breakeven point Browning Brunch Buffet Business Communication Butter knife Calcium Calculation of P/V ration Carbhohydrates Carbohydrates Career opportunities Cash book Casseroles Caviar knife Central reservations system Chaffing dishes Chain hotels Chain of restaurants Changes taking place during cooking Changing Fonts and Point Size Changing Fonts and Point Size Cheese knife Chicken Children rate Circumstances under which equipment are generally replaced Classification and enumerating of service equipment with brand names Classification of accounts Classification of computers Classification of computers CLASSIFICATION OF F & B OPERATIONS Classification of food Classification of hotels Classification of meat Classification of non‐alcoholic beverages Classification of raw materials Classification of vegetables and fruits CLEANING & MAINTAINING PUBLIC AREAS CLEANING AGENTS CLEANING EQUIPMENTS CLEANING PROCEDURES Closing document Closing document Closing stock Closing the word application Closing the word application Clostridium perfringens Cloze passage Co‐ operation with other departments Co‐operation, co‐ordination, communication Co‐ordination of Housekeeping with other departments Coagulation Cocoa Coffee pot Coffee shop Colloids Commercial rate Commercial Uses Commercial uses of fat Commercial‐hotels Common adulterant Communication Comparisons Components of computer Components of computer Composing a simple document Composing a simple document Comprehension Passages Concepts Condiments Considerations and Constraints Continental plan Contract maintenance Contract maintenance Control Panel Control Panel Cookies & biscuits – 4 varieties Cooperation of front office with other departments Copying and Moving Text Copying and Moving Text corn‐on‐the‐cob‐holder Corn‐on‐the‐cob‐holder Corporate Clients Corporate rate Cream soup – 3 Varieties Creating a new document Creating a new document Creating a Shortcut Creating a Shortcut Crib rate Crockery Croquettes Culinary History Culinary terms Cutlery Cutlets Cuts of fish Cuts of Vegetables Daily cleaning procedure of the guestroom Dal – 6 varieties Declining efficiency Deficiency Definition Definition Business Communication Definition of accounting Definition of computers Definition, Advantages & disadvantages Deleting text Deleting text Denaturation Departmental relationship(within F&B and with other departments) Depreciation Detection Dextrinisation Diagram Diagram of wheat Different f and b service outlets Different type of napkin folding Digestion & Absorption Dining Rooms Dinner Discotheques Discounted rate Disposables Disposal of waste various methods Double column cash book Drawing of various types of spoons Dry Heat Duties & responsibilities of housekeeping staff Duties and responsibilities of front office staff Economy/limited service Editing a document Editing a document Egg cookery Egg Cookery Eggs Elevators Emulsions Energy conservations Energy Conservative Energy conservative methods in different departments of a hotel English ENGLISH AND COMMUNICATION Entering the guest room Entrance Entrees Equipment Equipment Knowledge and development Equipment Replacement Policies Equipments used in front office Essay writing Etiquette and manners European plan Evening or Turndown service Excess Excessive maintenance External commands (format, label, disk copy, disk comp, tree) External commands (format, label, disk copy, disk comp, tree) Extra bed rate Facilities offered Familirisation and handling of equipments Family members Family rate Fast food restaurants Fats and Oils Fats‐classification Files & Registers maintained in HK dept Files and File Naming Conventions Files and File Naming Conventions Final Accounts(Trading profit and loss A/C and balance sheet) with adjustments Finding and Replacing text Finding and Replacing text Fish Fish cakes Fish Florentine Fish orly Flatware Flavour Reversion Floor Pantry Fluorine Food adulteration‐types FOOD AND BEVERAGE SERVICE ‐ I FOOD AND BEVERAGE SERVICE AREAS Food emulsions Food Poisoning Food Preservation FOOD PRODUCTION AND PATISSERIE – I FOOD PRODUCTION AND PATISSERIE LAB – I FOOD SCIENCE Forecasting Forecasting of rooms Forks Formal & Informal letters Franchise and referral groups French FRENCH VIVA Freshen –up‐service Fried in batter Front Desk Front Office FRONT OFFICE OPERATIONS ‐ I FRONT OFFICE OPERATIONS LAB ‐ I Fruit cakes – 3 varieties Fruit knife Fruits and Meats Fully automated Functional Properties Functions Functions of food to man Furniture Game Garnishes & accompaniments Gelatinization General English Glassware Glaze & butter icing Goulash Grammar Grape fruit spoon Grape scissors Greetings Group rate Group reservation Guaranteed and Non Guaranteed reservation Guest Corridors Guest Floor Operations Guests behaviour and immediate requirements Hamburgers Hardness of water‐hard Hardware‐ defining hardware Hardware‐ defining hardware Headers and Footers Headers and Footers Helps of fat Herbs Hierarchy of Front Office staff for medium and large size hotels High tea Hints Development Historical background of hospitality industry Hollow ware Home delivery Hors d’ oeuvre trolley/tray Hostel Hot section‐layout & equipment & use Hotel divisions & departments HOTEL ENGINEERING AND MAINTENENCE HOTEL ENGINEERING AND MAINTENENCE Housekeeping Organisational structure(small, medium & large) Housekeeping personnel Hydrogenation Hygiene in Kitchen Ice cream spoon Identification of cleaning equipments and cleaning agents Illness Prevention Importance Importance of front office Importance of reservations Importance with relation to food handling preparation and service Important Functions Important Functions In frying pan In oven In shell Inadequacy Independent hotels Indian breads – 10 varieties Indian Egg – 3 varieties Indian Fish – 3 varieties Indian Garnishes and pastes Indian rice – 10 varieties Indian Snacks – 10 varieties Indian Sweets – 10 varieties Indian thickening agents Indian, English, American, continental, healthy breakfast Industrial‐factories Input devices Input devices Institutional‐ student Internal commands ( dir, date, time copy, del) Internal commands (dir, date, time copy, del) International and Domestic hotel chains Introducing other person Introduction and growth of hotel industry in India Introduction to computers Introduction to computers Introduction to Hospitality Introduction to Hospitality & Hotel Industry Introduction to the language Iodine Iron Items of specialist equipments Journal Jumpsum contract Keys‐Types & Key Control Kitchen Brigade and Staffing Knowing Objects of Windows Knowledge of rooms Lamb Language Classification Language Classification Language Processors Language Processors Latest concepts of service Laying and relaying of table cloth Laying up of table for various meals and menus Layout of Floor Pantry Layout of front office Layout of Housekeeping Department Ledger Leisure Areas Length of Stay Letter writing Levels and Skills Levels of service Line Spacing Linen Linen inventory Loading of DOS into main memory (Booting) Loading of DOS into main memory (Booting) Lobbies Lobby Lobster pick Lost & Found Procedure Lunch Maid’s cart Maintenance Comparisons Management’s expectations Manual Margin safety Margins Margins, Tab Stops, Line Spacing, and Alignment Mari nations & Marinades Meaning Meat – 10 varieties Menu compiling Menu sequence Methods and principles of food preservation Methods of cleaning and upkeep of silver polishing methods Methods of Cooking (Radiation, Convection, Conduction) Methods of service Micro Organisms‐Classification Microsoft Windows I Microsoft Windows I Microsoft Word 2000 Microsoft Word 2000 Mid‐range service Milk & Milk products Minibar Service Misc –en‐ecene and misc‐en‐place Mobile catering Modes of reservation Modified American plan Moist method Morning service Motels MS DOS MS DOS Introduction MS DOS Introduction Mustard spoon My Briefcase My Briefcase My Computer My Computer My Document My Document Name of kitchen professionals Name of the sea foods Name of vegetables Necessary and function of a control system Need for accounting Noodles tong Noon meal scheme Nourishing –milk and malt beverages Numbers 1 to 50 Nut cracker Nutrients NUTRITION Objectives of book keeping Obsolescence Off premises catering Offshore Opening a document Opening a document Operating System Operating System Origin of Modern Cookery Origin of the menu and menu planning objectives ORT OS Classification OS Classification Other small equipment Output devices Output devices Outstanding expenses and income Overbooking Ownership and affiliation Oyster fork Page Breaks and Section Breaks Page Breaks and Section Breaks Paneer varieties Parfait spoon Parlours Parts Of Speech Pastry – 4 varieties Pastry fork Pastry slice Periodic Cleaning Perishables and non‐perishables Personal Hygiene Personal Qualities of Housekeeping staff Ph Scale Pizza pan and cutter Planning menus Plate room layout Pollution Control Pork Potassium Potato cookery Potato cookery Baked Potato cookery Boiled Potato cookery Fried Potato cookery Roasted Poultry Pre‐registration Prepaid expenses Presenting Presenting and settling of bills Preserve spoon Prevention of Browning Preventive and Breakdown Preventive and Breakdown Maintenance Previewing a Document Previewing a Document Previewing and printing document Previewing and printing document Price rate Price rate maintenance PRINCIPLES OF ACCOUNTING Printing a Document Printing a Document Private hospitals Project site PROJECT WORK Pronunciation of the word Property direct Proteins Proteins Public Restrooms Pubs Pulses & Cereals Ragout Rail Rancidity Rate contract Receiving Receiving the guest Receiving the guest Recycle Bin Recycle Bin Refining Refreshing‐aerated non‐aerated Registering guests Registration Registration of guest Report Writing Reproduction Reservation confirmation Reservations Resorts Restaurant Restaurant pantry Retro gradation Role of Housekeeping in Hospitality Room Inspection Room service Rooming a guest Routine cleaning Rules and procedure for service of a meal Rules on guest floor Russian Salad & salad dressings Salads Salesman ship Salt, Liquid, Sweetening Salts & oils Sandwiches – 6 varieties Sank bars Saving a document Saving a document Scotch eggs Sea catering Seafood Second service Sections in front office Selecting text ( mouse, keyboard ) Selecting text (mouse, keyboard) Self introduction Semi automated Sentence corrections Sentence structure Service contract Service of non ‐ alcoholic beverages Sewage Pollution Sewage treatment plant Shape Shepherds pie Side board Silver service and clearance Silver showers Simple sales control system Single column Size, Location Sizzler Small cakes – 4 varieties Snail dish Snail fork Snail tong Social issues Sodium Soft Software concepts Software concepts Sources Sources of reservation Special Cleaning Spices Spring Cleaning Staff hierarchy of the various F&B service Staircases Stand alone restaurants Standard rate Standard supplies in guestrooms & VIP rooms Staphylococci Start Button Start Button Starting an Application Starting an Application Starting Word 2000 Starting Word 2000 Step‐by‐step room cleaning procedure Stews Still room‐layout Stimulating‐coffee Storage temperatures Students must be aware of uses of all stationeries in front office Subsidarybooks Sugar pot Sugar tongs Sundae spoon Supper late night menu Supplies on request Sweets Sweets baked coconut pudding Sweets Blancmange Sweets bread pudding Sweets Butter scotch Sweets cabinet pudding Sweets caramel custard Sweets coffee – mousse Sweets cold & hot Sweets Honeycomb mould Sweets lemon sponge Sweets trifle Symptoms System Software System Software Tab Stops Table d hote Table Manners Take away Taking reservation Talking orders Tariff fixation Tariff structure Task Bar Task Bar Tea Tea boutiques Tea pot Telephone Etiquette Temporary & Permanent hardness of water Tenses Textures The Desktop The Desktop Their duties and responsibilities Thick varieties – 3 varieties Thickening agents Thin soups – 3 Varieties Through cleaning of various surfaces To add a new Font to your computer To add a new Font to your computer To add a program to the Start or Programs Menu To add a program to the Start or Programs Menu To adjust the playback volume To adjust the playback volume To adjust the rate at which the Cursor Blinks To adjust the rate at which the Cursor Blinks To change the background of the Desktop To change the background of the Desktop To change the name of a File or Folder To change the name of a File or Folder To copy a File or Folder from one disk/folder to another To copy a File or Folder from one disk/folder to another To create a folder To create a folder To delete a File or Folder To delete a File or Folder To find a File or Folder To find a File or Folder To move a File or Folder To move a File or Folder To open a File or Folder To open a File or Folder To open a File you have used recently To open a File you have used recently To put a shortcut on the Desktop To put a shortcut on the Desktop To see what’s on your Computer To see what’s on your Computer To send a File or Folder to a Disk To send a File or Folder to a Disk To set up a Screen Saver To set up a Screen Saver Topics can be given on current events Tour operators Travel agents Trial balance Types and factors affecting colloidal solutions Types and theory of emulsion Types Business Communication Types of cleaning Types of contract Types of contract Maintenance Types of DOS Commands Types of DOS Commands Types of Maintenance Types of Maintenance Types of manual & mechanical equipments Types of meals Types of Plan Types of rates Types of reservation Types of room Types of room adjacent Types of room cabana Types of room cottage Types of room double Types of room duplex Types of room efficiency Types of room interconnecting Types of room penthouse Types of room single Types of room studio Types of room suites Types of room twin Types of rooms Types of vacuum cleaners Use care & storage of cleaning equipments Utensils Valet Service Various fuels Various textures, stock, sauces, soups, derivatives of sauces Veal Vegetables Vegetables – 10 varieties Vegetables Baked Vegetables Boiled & Sautéed Vegetables Creamed Vegetables Fried Vitamins‐fat soluble vitamins and water soluble vitamins Voice Waste Disposal Water balance Water Pollution Water‐importance Welfare Wild cards Wild cards Windows Explorer Windows Explorer Winterization World class service Yeast goods – 4 varieties Yeasts‐size temporary & permanent hardness of water The Employees State Insurance Act, 1953 The Employment (standing order act) 1976 the hotel and catering industry the hotel product and its components of physical aspects The Indian companies Act, 1956 The Indian contract Act, 1872 The Industrial Dispute ACT, 1947 The Negotiable instruments Act 1881 The Postgraduate Diploma in Commerce (PGDCom) The Sale of goods Act 1930 their duties and responsibilities Thick varieties – 3 varieties Through cleaning of various surfaces To add a new Font to your computer To add a new Font to your computer To adjust the playback volume To adjust the playback volume To adjust the rate at which the Cursor Blinks To adjust the rate at which the Cursor Blinks To change the background of the Desktop To change the background of the Desktop To change the name of a File or Folder To change the name of a File or Folder To copy a File or Folder from one disk/folder to another To copy a File or Folder from one disk/folder to another To delete a File or Folder To delete a File or Folder To open a File you have used recently To open a File you have used recently To put a shortcut on the Desktop To put a shortcut on the Desktop To see what’s on your Computer To see what’s on your Computer To send a File or Folder to a Disk To send a Fileor Folder to a Disk topics can be given on current events Tourist transport travel trade Types and factors affecting colloidal solutions Types and theory of emulsion Types Business Communication types of beer with examples and alcoholic percentage types of elasticity of demand Types of manual & mechanical equipments Types of room interconnecting Use care & storage of cleaning equipments Used in Chain Restaurants Various textures, stock, sauces, soups, derivatives of sauces Vegetables – 10 varieties Vegetables Boiled & Sautéed Vitamins‐fat soluble vitamins and water soluble vitamins Wealth and welfare definition Economics written down value method Yeast goods – 4 varieties
