601 ADVANCED FOOD PRODUCTION:-
Chapter 1 International Cuisine
1.1 Introduction to influences of cultures on regions
1.2 Special features with respect to ingredients, methods, presentation styles in the following countries – Asian , European (continental), North & South American & Mexican.
Chapter 2 Nouvelle Cuisine
2.1 Evolution & history
2.2 Salient features
2.3 Difference between Haute Cuisine & Nouvelle Cuisine
2.4 Service Style – points to be considered
2.5 Preparing plated service
Chapter 3 Larder / Garde Manger
3.1 Functions of larder department and Duties & responsibilities of larder chef
3.2 Common terms used in larder department
3.3 Specific essential tools & equipment in the larder.
3.4 Pates, Mousses, Galantines, Ballotines
Chapter 4 Salads
4.1 Classification
4.2 Composition
4.3 Principles of making a salad.
4.4 Classical salads
Chapter 5 Sandwiches
5.1 Parts / composition of sandwiches
5.2 Types of bread used in sandwich making
5.3 Types of sandwiches
5.4 Fillings – basic principles of sandwich spread making & fillings.
5.5 Precautions to take while preparing sandwiches
5.6 Storing of sandwiches for health & safety
Chapter 6 Kitchen Stewarding
6.1 Importance of kitchen stewarding
6.2 Hierarchy & staffing in kitchen stewarding department
6.3 Equipment found in kitchen stewarding department
Chapter 7 Garbage Disposal
7.1 Introduction
7.2 Ways of accumulation
7.3 Segregation
7.4 Disposal methods
7.5 Importance and maintenance of garbage bins
602 ADVANCED FOOD & BEVERAGE SERVICE:-
Chapter 1 Room Service / In room dining service
1.1 Introduction, general principles
1.2 Cycle of Service, scheduling and staffing
1.3 Forms and Formats
1.4 Order Taking, Suggestive Selling, breakfast cards
1.5 Time management- lead time from order taking to clearance
Chapter 2 Banquets
2.1 Organization structure, Duties & Responsibilities of banqueting staff
2.2 Administrative Procedures, Formats Maintained
2.3 Banquet Function Prospectus
2.4 Types of Function (Formal and Informal)
2.5 Menu Planning (Indian, Continental, Theme, conference, cocktail, others)
2.6 Seating Arrangements
2.7 Off Premise / Out door catering, Air line / Railway / Sea Catering.
Chapter 3 Buffets
3.1 Definition Buffets
3.2 Types of buffets
3.3 Buffet equipment and tables set-up
Chapter 4 Bar Operations
4.1 Types of bars
4.2 Layout of American bar (parts of the bar)
4.3 Bar equipments
Chapter 5 Gueridon Service
5.1 Origin and definition
5.2 Types of Trolleys and layout
5.3 Special equipment
5.4 Service Procedures
5.5 Service of important classical dishes
603 PERSONALITY DEVELOPMENT AND BUSINESS COMMUNICATIONS:-
Chapter 1 Personality profile
1.1 Personality defined
1.2 Elements of personality
1.3 Determinants of personality
1.4 Personal SWOT analysis
Chapter 2 Personality enrichment
2.1 Self Esteem
2.1.1 Self concept
2.1.2 Advantages of high self esteem
2.1.3 Characteristics of people with high and low self esteem
2.1.4 Steps to building positive self esteem
2.2 Attitude
2.2.1 Factors that determine our attitude
2.2.2 Benefits of a positive attitude and consequences of a negative attitude
2.2.3 Steps to building a positive attitude
2.3 Motivation
2.3.1 The difference between inspiration and motivation
2.3.2 Motivation redefined
2.3.3 External motivation v/s internal motivation
2.4 Success
2.4.1 Defining success
2.4.2 Real or imagined obstacles to success
2.4.3 Qualities that make a person successful
2.4.4 Reasons for failure
2.5 Interpersonal skills
2.5.1 Dealing with seniors, colleagues, juniors, customers, suppliers at the workplace
2.5.2 Factors that prevent building and maintaining positive relationships
2.5.3 The difference between ego and pride
2.5.4 The difference between selfishness and self interest
2.5.5 Steps for building a positive personality
2.6 Body language
2.6.1 Understanding body language
2.6.2 Projecting positive body language
Chapter 3 What are recruiters looking for ?
3.1 Recruiter expectations
3.2 Career counselling (based on student SWOT analysis)
3.3 Creating a career path
Chapter 4 Business Communication
4.1 Report writing
4.1.1 Incident and event
4.1.2 Festival / themed events
4.2 Meetings
4.2.1 Types
4.2.2 Structuring an agenda
4.2.3 Writing the minutes
4.2.4 Conducting a meeting
4.3 Presentations
4.3.1 Types
4.3.2 Making a presentation
4.3.3 Making use of AV aids
Chapter 5 Case studies
5.1 Advantages of the case study method
5.2 Technique for analyzing a case study and presenting an argument
Chapter 6 Stress Management
6.1 Causes of stress
6.2 Handling stress / Stress Management techniques
604 HOSPITALITY MARKETING – I:-
Chapter 1 Introduction to Marketing
1.1 Definition of Marketing
1.2 Customer Orientation
1.3 Core Concept of Marketing
1.4 Marketing Management – Definition Philosophies and pillars of Marketing management
1.5 Introduction to 7 P’s of Marketing mix
Chapter 2 Analysis of Current business environment
2.1 Competition
2.2 Economic Environment
2.3 Technological Environment
2.4 Social & Cultural Environment
2.5 Political Environment
2.6 Internal Environment
Chapter 3 Consumer Behaviour
3.1 Consumer Behaviour model
3.2 Factors affecting Consumer Behaviour – Cultural, Social, Personal, Psychological
Chapter 4 Market Segmentation
4.1 Definition & need for market segmentation
4.2 Basis for segmentation – Geographic, Demographic, Behavioral and Psychographics
Chapter 5 Product
5.1 Definition
5.2 Levels of Product
5.3 Hospitality products
5.4 Branding
5.5 New Product Development
5.6 Product Life Cycle
5.7 Product Differentiation
Chapter 6 Pricing
6.1 Introduction
6.2 Internal & External affecting pricing
6.3 General Pricing methods
6.4 Pricing strategy adopted by hotels for [Room tariff, F & B Items, Functions, Packages]
Chapter 7 Distribution
7.1 Definition and importance of Distribution system
7.2 Channel levels of distributions
7.3 Intermediaries for Hospitality Industry [Travel Agents, Tour Wholesalers, Hotel representatives, National/ regional/ local/ tourist agencies, centralised reservation systems, airline based reservation systems, Internet]
7.4 Franchising
7.5 Alliances
7.6 Location of services
Chapter 8 Promotion
8.1 Definition and characteristics of promotion tools
8.2 5 M’s of Advertising
8.3 Various Sales promotion tools used in hotels
8.4 Publicity and public relation – Tools and opportunities in the hotel industry
8.5 Principles of personal selling
8.6 Direct Marketing – Telemarketing and internet
605 HUMAN RESOURCE MANAGEMENT:-
Chapter 1 Introduction to Human Resource Management
1.1 Definition
1.2 Nature & Characteristics
1.3 Need for HRM in the Service Industry
1.4 Role of Human Resource Manager
Chapter 2 Human Resource Planning
2.1 Concepts, Characteristics and Need
2.2 Job Analysis, Job Description & Job Specification
2.3 Recruitment & Selection: Sources & Modes of Recruitment
2.4 Tests & Interviews, Selection Process.
Chapter 3 Human Resource Development
3.1 Definition and Characteristics
3.2 Orientation & Induction
3.3 Training – Need & Importance. Difference between Training & Development Methods of Training.
3.4 Performance Appraisal – Purpose & Methods
3.5 Promotion & Transfers
Chapter 4 Wage & Salary Administration
4.1 Job Evaluation – Concept & Objectives
4.2 Formulation of Compensation Structure
4.3 Regulatory Provisions.
4.4 Fringe Benefits
Chapter 5 Grievances & Discipline
5.1 Grievance Handling – Identifying Causes
5.2 Developing Grievance Handling Systems
5.3 Discipline – Concept, Causes of Indiscipline
Chapter 6 Labour – Management Relations
6.1 Trade Unions – Concept, Objectives & Functions
6.2 Collective Bargaining
6.3 Workers Participation in Management
6.4 Labour Turnover – Causes & Measures to prevent Labour Turnover.
606 TRAVEL & TOURISM:-
Chapter 1 The Tourism Phenomenon
1.1 Definition – Tourism; Tour; Tourist; Visitor; Excursionist; Domestic; International; Inbound; Outbound; Destination
1.2 Growth of Tourism / Evolution / History of Tourism & Present status of tourism in India
1.3 Thomas Cook – Grand Circular Tour
Chapter 2 Constituents of Tourism Industry
2.1 Primary Constituents
2.2 Secondary Constituents
2.3 The 4 A’s of Tourism – Attraction, Accessibility, Accommodation, Amenities
2.4 Career Opportunities for tourism professionals
Chapter 3 Infrastructure of Tourism
3.1 Role of Transport in Tourism
3.2 Modes of Transport: Road, Rail, Air, Sea
3.3 Types of Accommodation – Main & Supplementary
Chapter 4 Types of Tourism
4.1 Types of Tourism: – Various Motivators Holiday, Social & Cultural, MICE Religious, VFR (Visiting Friends and Relatives), Sports, Political, Health, Senior Citizen, Sustainable Tourism
4.2 Alternative Tourism: Eco Tourism, Agro Rural Tourism
Chapter 5 The Impact of Tourism
5.1 Economic Impact – Employment generation, Foreign Exchange Earnings, multiplier effect, Leakage, Infrastructure development.
5.2 Social, Cultural & Political Impact – Standard of living, passport to peace, International understanding, Social Integration, Regional Growth, National Integration.
5.3 Environmental Impact – Tourism pollution & control, wild life & bird sanctuaries & their protection for tourist industry.
Chapter 6 The Tourism Organizations
Objectives, Role & function of:
6.1 Government Organizations: DOT, ITDC, MTDC, ASI, TFCI
6.2 Domestic Organizations: TAAI, FHRAI, IATO
6.3 International Organizations: WTO, IATA, PATA
6.4 NGO: Role of NGO in making responsible tourists
Chapter 7 The Travel Agency
7.1 Meaning & Definition of Travel Agent
7.2 Types of Travel Agent: Retail & Wholesale
7.3 Functions of Travel Agent
7.3.1 Provisions of Travel Information
7.3.2 Ticketing
7.3.3 Itinerary Preparation
7.3.4 Planning & Costing
7.3.5 Settling of Accounts,
7.3.6 Liaisons with service providers
7.3.7 Role of Travel Agent in promotion of Tourism.
Chapter 8 The Tour Operator
8.1 Meaning & Definition
8.2 Types of Tour operator: Inbound, Outbound & Domestic
8.3 Tour Packaging – definition, components of a tour package
8.4 Types of Package Tour:
8.4.1 Independent Tour
8.4.2 Inclusive Tour
8.4.3 Escorted Tour
8.4.4 Business Tour
8.5 Guides & escorts – Their role and function Qualities required to be a guide or escort
Chapter 9 Travel Formalities & Regulations
9.1 Passport – Definition, issuing authority, Types of Passport, Requirements for passport
9.2 Visa – Definition, issuing authority, Types of visa Requirements for visa
9.3 Health Regulation – Vaccination, Health Insurance, Economic Regulation – Foreign Exchange
Chapter 10 Itinerary Planning
10.1 Definition
10.2 Steps to plan a Tour
10.3 Route map
10.4 Transport booking – reservation
10.5 Accommodation – reservation
10.6 Food facilities
10.7 Local guide / escort
10.8 Climate / seasonality
10.9 Shopping & cultural show
10.10 Costing