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Karnataka State Open University

Mysore,Karnataka 570006

In Association with VEDANT

Syllabus

For

Bachelor of Sciences

Hotel Management(BSCHM)

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Bachelor of Sciences - Hotel Management (BSCHM)

YEAR-I

CODE SUBJECT CREDITS

BHM-011 Front Office Operations 4

BHM-012 Hotel House Keeping operations 4

BHM-013 Food & Beverage Service 4

BHM-014 Food & Beverage Production 4

BHM-015 Hotel Engineering 4

BHM-016 Basics Of Computers 6

BHM-017 Communication Skills 6

Total Credits 32

YEAR-II

CODE SUBJECT CREDITS

BHM-021 Advanced Front Office Operations 4

BHM-022 Advanced House Keeping Operations 4

BHM-023 Advanced Food & Beverage Service 4

BHM-024 Advanced Food & Beverage Production-I 4

BHM-025 Hospitality French 4

BHM-026 Hotel Accountancy 6

BHM-027 Hospitality,Sales & Marketing 6TOTAL CREDITS 32

YEAR-III

CODE SUBJECT CREDITS

BHM-031 Advanced Accomodation Operations 4

BHM-032 Food & Beverage Control 4

BHM-033 Advanced Food & Beverage production-II 4

BHM-034 Hotel Law 4

BHM-035 Travel Agencies & Tour Operator

Operations

6

BHM-036 Industrial Training & Project Report 10

TOTAL CREDITS 32

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Detailed Syllabus:

YEAR-I

SECTION 1: Front Office operations

UNIT 1: The hospitality industry: History and development of Hotel Industry

UNIT2: Types of hotels staffing.

UNIT3:scheduling, work shifts

UNIT4: Job specifications & defining the term hotel Classifying hotels, levels of service.

UNIT 5: Front Office organization: Front office operations - Organisation chart, job descriptions of

Front; office personnel.

UNIT 6: Front Office Operation: The guest cycle Front office systems .Front office forms.

UNIT 7:The front desk: Front office equipments, telecommunication, Property management systems.

UNIT8: The Accommodation Product Need for hotel product brochures.

UNIT9: Tariff cards, Types of guest rooms and suites

UNIT10: Executive floors or club floor concept.

UNIT11: Types of room rates

UNIT12: Basis for charging room rates.

UNIT13: Meal plans - Types, needs and use of such plans.

UNIT 14: Type of guests: FIT,

UNIT15: Business travellers,

UNIT16: GIT, Special Interest Tours, Domestic, foreign

Reference Books :

1. Front office operations by Colin Dix & Chirs Baird

2. Hotel Front office management by James Bardi, VNR

3. Managing front office operations by Kasavana & Brooks

4. Front office training manual by Sudhir Andrews, Tata McGraw Hill

5. Managerial accounting and hospitality accounting by Raymond S Schmidgall

SECTION 2: Hotel Housekeeping operations

UNIT 1: INTRODUCTION :Meaning and definition- Importance of Housekeeping.

UNIT2: Responsibility of the Housekeeping department.

UNIT3: A career in the Housekeeping department.

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UNIT 4: HOUSEKEEPING DEPARTMENT: Organizational framework of the Department

(large/Medium/Small Hotel).

UNIT5: Role of Key Personnel in Housekeeping.

UNIT6: Job Description and Job Specification of staff in the department .

UNIT7: Attributes and Qualities of the Housekeeping staff - skills of a good Housekeeper .

UNIT8: Inter departmental Co-ordination with more emphasis on Front office and the Maintenance

Department.

UNIT9: Facilities planning and Design of Housekeeping Department and relevant sub sections

UNIT 10: HOUSEKEEPING PROCEDURES: Briefing, Debriefing, Gate pass.

UNIT11: Indenting from stores- Inventory of Housekeeping Items House keeping control desk,

Importance, Role, Co-ordination, check list, key control, Handling Lost and Found, Forms,

Formats and registers used in the Control Desk.

UNIT12: Paging systems and methods Handling of Guest queries, problem,

UNIT13: Request General operations of control desk,Role of control desk during Emergency

UNIT 14: THE HOTEL GUEST ROOM: Layout of guest room (Types),ayout of corridor and floor

pantry, types of guestrooms Furniture/ Fixtures/ Fittings/ Soft Furnishings/

Accessories /Guest Supplies/ Amenities.

UNIT 15: Type of guests: FIT, Business travelers,

UNIT16: GIT, Special Interest Tours, domestic, foreign

Reference books :

1. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill

2. The Professional Housekeeper, Tucker Schneider, VNR

SECTION 3: Food & beverage service

UNIT 1: The Food &Beverage Service Industry: Introduction to the Food & Beverage Industry types

of Catering, Establishments.

UNIT 2: Introduction to Food & Beverage Operations .

UNIT 3: B Service areas in a hotel, Restaurant , Coffee Shop, Room Service, Bars, Banquets,

Discotheques, Still Room, Grill Room, Snack Bar, executive lounges.

UNIT 4: Business centers & Night Clubs.

UNIT 5: F & B Service Equipment: Usage of Equipment.

UNIT 6: Criteria for selection, requirements.

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UNIT 7: Quantity and types Furniture.

UNIT 8: Nen hinaware.

UNIT 9: Silverware & Glassware Disposables Special Equipment & Other Equipment.

UNIT 10: Care and maintenance: Food & Beverage Service Personnel.

UNIT 11: Food & Beverage Service.

UNIT 12: Job Descriptions & Job Specifications of F& B Service Staff Attitude & Attributes of a Food

& Beverage personnel, competencies.

UNIT 13: Basic Etiquettes for catering staff: Interdepartmental relationship Food & Beverage

Service Methods Table Service-Silver/English, Family, American, Butler/French.

UNIT 14: Russian Self Service-Buffet & Cafeteria Specialized Service-Gueridon.

UNIT 15: Tray, Trolley, Lounge, Room, etc.

UNIT 16: Single Point Service-Take Away Vending, Kiosks.Food Courts & Bars, Automats: Food &

Beverage Terminology related to the inputs of the semester

Reference Books:

1. Food & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw Hill2. Food & Beverage Service -Lillicrap & Cousins, ELBS3. Modern Restaurant Service -John Fuller, Hutchinson4. Food & Beverage Service Management-Brian Varghese5. Introduction F& B Service-Brown, Heppner & Deegan

SECTION 4: Food & Beverage Productions

UNIT 1: Regional cuisine: A detailed study on Indian regional cuisine Ingredients used.

UNIT 2: Traditional preparation methods.

UNIT 3: Utensils and accompaniments.

UNIT 4: Quantity food production: Planning, indenting, costing, forecasting, recipes.

UNIT 5: Pre-preparation and cooking techniques.

UNIT 6: Principles of storage: Types of stores

UNIT 7: Guidelines for efficient storage.

UNIT 8: Control procedures.

UNIT 9: Inventory Procedures.

UNIT 10: COOKERY: Methods of cooking each cut.

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UNIT 11: Cold cuts, ham, menu examples, selection.

UNIT 12: Food Commodities: Classification with examples and uses in cookery.

UNIT 13: Pressed meats.

UNIT 14: Smoked Meats.

UNIT 15: Classification of milk and milk products including cheese.

UNIT 16: Classification and International cheese

Reference Books:

1. Punjabi Cuisine, Premjit Gill2. Hyderabadi Cuisine, Pratibha Karan, HarperCollins3. Modern Cookery for Teaching & Trade, Ms. Thangam Philip, Orient Longman4. Wazwaan, Rocky Mohan, Roli & Janssen

SECTION : 5 Hotel Engineering

UNIT 1: HOSPITALITY INDUSTRY SYSTEMS: Basics of motion, electricity and electrical machines.

UNIT 2: Elements of electrical wiring.

UNIT 3: Safety and electrical tariff.

UNIT 4: Fire -its prevention and control.

UNIT 5: Refrigeration systems.

UNIT 6: Ventilation and Air Conditioning Systems .

UNIT 7: Elementary Illumination Science and Lighting:Basics of heat.

UNIT 8: Fuel and heat appliances Water Hardness and Softening, Water systems.

UNIT 9: Sanitation.

UNIT 10: Swats disposal and Pollution.

UNIT 11: FIRE ITS PREVENTATION AND CONTROL: Refrigeration systems.

UNIT 12: Ventilation and Air Conditioning, Systems.

UNIT 13: MAINTAINANCE MANAGEMENTS: Contract maintenance and Equipment replacement

policy.

UNIT 14: Miscellaneous utility systems.

UNIT 15: Safety and Security in Hotels Care.

UNIT 16: maintenance and Trouble shooting of Engineering Equipment in Hotel Industry.

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Reference Books:

1. Hotel engineering Michael .j.fallon2. Hotel engineering Sujit ghosaL3. Hotel engineering- frank Harrison

SECTION 6: Basics Of Computers

UNIT 1: INTRODUCTION TO COMPUTERS: What is a computer.

UNIT 2: Block Diagram.

UNIT 3: Components of a computer system.

UNIT 4: Generation of computers

UNIT 5: Programming languages

UNIT 6: Generation of languages

UNIT 7: Storage devices, floppy disks, CD ROM's

UNIT 8: OPERATING SYSTEMS: Introduction, Functions, types, Components, Case Studies - DOS,

Windows

UNIT 9: INTRODUCTION TO DBMS: Data, Datatypes, Advantages.

UNIT 10: Introduction to FOXPRO.

UNIT 11:Creatinga database, Searching, Sorting, Indexing, Writing simple, programmes.

UNIT 12:overview of MS Access.

UNIT 13: WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONS: What is Word Processing.

UNIT 14: Features of MS WORD.

UNIT 15: Editing Commands and Mail merge?

UNIT 16:What is spreadsheet, Features.

UNIT 17: Formulae and functions? If Statement.

UNIT 18: Preparing sample worksheets.

UNIT 19: Different graphs.

UNIT 20: Features of POWERPOINT.

UNIT 21: Preparing a presentation preparing an Organization chart.

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UNIT 22: INTRODUCTION TO INTERNET: What is Internet, Network.

UNIT 23: Network of Networks, WWW, Search Engines, e-mail, websites.

UNIT 24: Introduction to e-commerce Application of Computers (AOC-I)

Reference Books:

1. Fundamental of Computers, V.Rajaraman, Prentice Hall India2. Mastering Microsoft Office, Lonnie E. Moseley & David M. Boodey, BPB Publication.3. Management Information System by Arora & Bhatia Excels books

SECTION 7 Communication Skills

UNIT 1: Language and communication: Need, purpose, nature.

UNIT 2: Models Process of communication and various factors of communication Barriers tocommunication and overcoming these barriers Non-verbal communication.

UNIT 3: Signs, symbols and body language.

UNIT 4: Language as a sign system,eye-contact.

UNIT 5: Facial expressions and posture.

UNIT 6: Communication in Hospitality organisation and its effects on performance.

UNIT 7: Remedial English: Common errors and their correction in English usage with emphasis on

concord.

UNIT 8: Tense sequence.

UNIT 9: Use of prepositions.

UNIT 10: Phrasal verbs.

UNIT 11: Reference and dictionary skills.

UNIT 12: Linkers and cohesive device.

UNIT 13: Expressing the same idea/thought unit in different ways

UNIT 14: Skills of written English: Note making and developing notes into drafts - rewriting of drafts.

UNIT 15: The use of cohesive Devices, Correspondence : letters to editor and write ups concerning

event management (publicity materials, handouts, posters and information, flow charts).

UNIT 16: Writing bio-data, applications, complaint ,Precis writing, Writing reports (factual record of

incident / data), log book writing

UNIT 17: Oral skills (listening and speaking) for effective communication: Note taking.

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UNIT 18: Preparing summaries and abstracts for oral presentation.

UNIT 19: Restaurant and Hotel English, polite and effective enquiries and responses

UNIT 20: Addressing a group: Essential qualities of a good speaker and listener audience analysis.

UNIT 21: Defining purpose of a speech, organizing the ideas and delivering the speech.

UNIT 22: Pronunciations.

UNIT 23: Stress, accent, common phonetic difficulties.

UNIT 24: Use of telephone.

Reference Books:

1. Bhaskar, W.W.S., and Prabhu, N.S.. "English through reading", MacMillan, 19782. D'Souza Eunice and Shahani, G. , "Communication Skills in English", Noble

YEAR-II

SECTION 1 Advance Front Office operation

UNIT 1: Reservations: Reservation methods.

UNIT 2: Reservation inquiring Group.

UNIT 3: Reservation The Reservations.

UNIT 4: Record Reservation confirmation.

UNIT 5: Reservation maintenance.

UNIT 6: Reservation reports Reservation

UNIT 7: Considerations: Registration.

UNIT 8: Pre-registration activities Registration activity .

UNIT 9:The registration record ,Room and rate assignment- FITs, Groups, ,Crew, Indian & Foreign

UNIT10: Method of payment: Issuing the room key, Fulfilling special requests ,Creative options

Change of room ,Over-booking cases.

UNIT 11: Front Office Responsibilities: Front office communication, Interdepartmental

communication, Guest services, Guest, relations.

UNIT 12: Front Office Computer Operation: Basics of computer, Application of property

management, system, Reservations, Registration, Cashiering.

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UNIT 13: Night audit: Front Office Security Functions Role of Front Office in Hotel Security Check in:

use of metal detectors, validators, scanty baggage handling Keys control : ELS (Electronic

Cards), Handling Grand Master / Master key.

UNIT 14: Lost & found & damaged keys.

UNIT 15: Use of key cards Guest & staff movement & access control Protection of funds.

UNIT 16: Safe deposit boxes

Reference Books:

1. Front office operations by Colin Dix & Chirs Baird

2. Hotel Front office management by James Bardi, VNR

3. Managing front office operations by Kasavana & Brooks

4. Front office training manual by Sudhir Andrews, Tata McGraw Hill

5. Managerial accounting and hospitality accounting by Raymond S Schmidgall

SECTION 2 Advance Hotel Housekeeping Operations

UNIT 1: Cleaning Of Public Areas: Cleaning process.

UNIT 2: Cleaning and upkeep of Public areas, ooms/ Restaurant/ bar/banquet ,Halls/ Administration

offices/Lifts and ,Elevators/Staircase/back areas/Front areas/Corridor)

UNIT 3: Safety Awareness And First Aid: Concept and Importance.

UNIT 4: Safety: Accidents.

UNIT 5: Fires \Security: Security of Guest/Staff/Public areas/Rooms/Back office areas First Aid:

Concept and Emergency Procedures (Heart Attack, Fits, Burns, Fainting, Fractures, Scalds,

Artificial respiration) Safeguarding Assets .

UNIT 6: Concerns for safety and security in Housekeeping operations.

UNIT 7: Concept of Safeguarding assets.

UNIT 8: Theft: Employee, guest, external persons

UNIT 9: Security in Hotel guest rooms

UNIT 10: PEST CONTROL: Types of pests ,Control procedures Housekeeping Supervision Importance

of inspection

UNIT 11: Check-list for inspection Typical areas usually neglected where ,special attention is

required .

UNIT 12: Self-supervision techniques for cleaning staff Degree of discretion / delegation to cleaning

staff

UNIT 13: LINEN/ UNIFORM / TAILOR ROOM: Types of Linen, sizes and Linen exchange procedure.

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UNIT 14: Selection of linen Storage Facilities and conditions Par stock: Factors affecting par stock.

Calculation of par stock, Discard Management, Linen Inventory system Uniform

designing: Importance, types, characteristics, selection, par stock , Function of Tailor room.

UNIT 15: CLEANING OF GUEST ROOM: Daily cleaning of (Occupied/ Departure/Vacant/ Under

repair/VIP rooms , Weekly cleaning/spring cleaning Evening service, Systems &

procedures involved,orms and Formats.

UNIT 16: Guest room cleaning - Replenishment of Guest supplies and amenities

Reference Books:

1. Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill

2. The Professional Housekeeper, Tucker Schneider, VNR

3. Professional Management of Housekeeping Operations, Martin Jones, Wiley

SECTION 3 Advance Food & Beverage Service

UNIT 1: Restaurant Planning: Introduction, Planning & Operating various F & B Outlets and support

/ ancillary areas

UNIT 2: Factors-Concept.

UNIT 3: Menu, Space& Lighting .

UNIT 4: Colors and Market.

UNIT 5: Restaurant Design team: Restaurant Problems and Guest / Situation Handling - thumb

rules.

UNIT 6: Other Catering Operations, Off- Premises Catering

UNIT 7: Hospital Catering: Industrial & Institutional Catering Airline & Railway catering

UNIT 8: Home Delivery, Take away , Afternoon & High Teas, Introduction, Menu, Cover & Service

UNIT 9: Buffet Introduction: Types, Buffet Sectors.

UNIT 10: Equipments Used, Factors.

UNIT 11: Space requirements & Checklist.

UNIT 12: Buffet Presentation.

UNIT 13: menu planning, staff requirement

UNIT 14: Buffet Management: Table Cheeses.

UNIT 15: Introduction Types Production Brands & Service Storage.

UNIT 16: Food & Beverage Terminology related to the inputs of the semester.

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Reference Books:

1. Food & Beverage Service Training Manual-Sudhir Andrews2. Food & Beverage Service -Lillicrap & Cousins3. Modern Restaurant Service -John Fuller

SECTION 4 Advance Food & Beverage Productions

UNIT 1: Regional cuisine.

UNIT 2: A detailed study on North and South Indian regional cuisine: Goa, Kashmir, Kerala, Andhra

Pradesh, Karnataka, Tamilnadu, Assam, Bengal, Ingredients used.

UNIT 3: Traditional preparation methods.

UNIT 4: Utensils and accompaniments.

UNIT 5: Quantity food production.

UNIT 6: Introduction to Large scale commercial, Cooking: Contract catering.

UNIT 7: Industrial catering, Institutional catering.

UNIT 8: Layout of a large quantity kitchen.

UNIT 9: Staff hierarchy, production workflow

UNIT10: Banquet menus: Planning, indenting, costing, forecasting, recipes, pre-preparation and

cooking techniques.

UNIT 11: Stores: Principles of storage, Types of stores.

UNIT 12: Layout of Dry and cold room, Staff Hierarchy,

UNIT 13: Guidelines for efficient storage, control procedures, Inventory Procedures, EOQ, Re-order

levels, Bin Cards, Form and formats, Function of a stores manager

UNIT 14: Cuts of Meat & Meat Cookery: Cuts of beef, pork, lamb, chicken, SPS.

UNIT 15: menus examples, methods of cooking each cut, Cold cuts, ham, bacon, common types of

ham, preparation, menu examples, selection.

UNIT 16: storage points Food Commodities Classification with examples and uses in cookery :

Pressed meats, Smoked Meats, classification of milk and milk, products including cheese.

Reference books:

1. A Taste of India, Madhur Jaffrey, Pavillion2. Dastarkhwan-e-Awadh, Sangeeta Bhatnagar & R.K.Saxena, Harper Collins3. Prashad , Cooking with Masters, J.lnder Singh Kalra, Allied4. Zaika, SonyaAtal Sapru, HarperCollins

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SECTION 5: HOSPITALITY FRENCH

UNIT 1:PARTIE: Translation & comprehension - reception - conversation role play - Case study to

be.

UNIT 2: Done in French.

UNIT 3: PARALLEL GRAMMAR : Article define

UNIT 4: Indefini example

UNIT 5: Adjustifs - qualificatifs caccorn adjectives - demonstrates - etpossessifs.

UNIT 6: VERBS IRREGULIERS: Avoir, etre, aller.

UNIT 7: Recevoir venir, partir-sortir pouvoir

UNIT 8: Vouloir ouvrir.PRESENT Passe composse futur grammar exercises

UNIT 9: Composition, conversation.

UNIT 10: AU RESTAURANT: Conversation, role play.

UNIT 11: Case study to be done in French.

UNIT 12: besides translation and comprehension.

UNIT 13: GRAMMAR: Pronoms personnels subject object direct object indirect.

UNIT 14: Pronoms: Relatifs simples, qui, que, dont, ou.

UNIT 15: VERBS IRFEGRLIERS Rendre descendre prendre dormir courirservir plevois savoir.

UNIT 16: falloir devoir Impar fait plusque pargait - futur anterieur.

References:

1. Le Francais deL Hotellerie

2. Ei in Tourisme: M. Dany - Jr. Laloy

SECTION 6 Hotel Accountancy

UNIT 1: Accounting Theory.

UNIT 2: Business Transaction.

UNIT 3: Basic Terminology.

UNIT 4: Need To Study Accounting.

UNIT 5: Accounting functions.

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UNIT 6: Purpose of Accounting Records.

UNIT 7: Accounting Principles - Concepts and Conventions.

UNIT 8: Account Records.

UNIT 9: Principles of Double Entry System.

UNIT 10: Journal Entries.

UNIT 11: Ledger.

UNIT 12: Subsidiary Books.

UNIT 13: Cash.

UNIT 14: Sales & Purchase books.

UNIT 15: Bank Reconciliation statement.

UNIT 16: Financial Statements.

UNIT 17: Basic Financial Statements.

UNIT 18: Trial Balance.

UNIT 19: Preparation of Final Accounts.

UNIT 20: Basic Adjustments to final Accounts.

UNIT 21: Methods of Presenting Final Accounts Practical Problem.

UNIT 22: Depreciation Reserves and Provisions: Meaning

UNIT 23: Basic Methods.

UNIT 24: Computer Applications:Preparation of Records and Financial Statements.

Reference Books:

1. Comprehensive Accountancy, S.A. Siddiqui

2. A Complete Course in Accounting Volume - I, N.D. Kapoor

3. Double-Entry Book-Keeping, R.C. Chawla & C. Juneja

4. Introduction to Accountancy, T.S. Grewal

SECTION 7 Hospitality, Sales And Marketing

UNIT 1: Basic introduction to marketing: Meaning, nature and scope.

UNIT 2: Difference between marketing and selling.

UNIT 3: Hotel marketing, Changing role of Hotel marketing.

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features application in hospitality industry), Hospitality marketing - Indian scenario,

(Issues/solutions /future prospects)

Reference Books:

1.

Services marketing - Zeital Valerire - A and Mary Jo Baiter publisher Megraw Hill companies2. Delivery quality service: Zeithmal, pasasuraman and bitner Publisher, New York, Free press3. Personality Development Practical - I4. Personality Profile

YEAR-III

SECTION 1 Advanced Commodation Operations

UNIT 1: Introduction: The role of facilities in the hospitality industry.

UNIT 2: Cost associated with hospitality facilities.

UNIT 3: The cost of development and construction

UNIT 4: Cost of operation, cost of renovation and modernization.

UNIT 5: Impact of facility design on facility management, components, layouts and materials,

methods and types of construction, paints and varnishes.

UNIT 6: Managing Maintenance: Types of maintenance.

UNIT 7: Maintenance management systems, FACILITY SYSTEMS: water usage in the lodging

industry, water systems, water quality, water heating, swimming pool water systems, water

conservation.

UNIT 8: Electrical Systems: Fuses and circuit breakers.

UNIT 9: Distribution panels and wiring, electric motors.

UNIT 10: Controls and drive elements, electronic equipment, reading electrical utility meters,Checking the bill for electrical energy, ac and dc system of supply.

UNIT 11: Power in ac single and three phase.

UNIT 12: Lighting & Security Systems.

UNIT 13: Basic definitions, light sources, natural lights, artificial light, lighting system design, design

factors, lighting system maintenance,

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UNIT 16: pricing of commodity.

Reference books:

1. Food & Beverage Management by Bernard Davis & Sally Stone

2. Food & Beverage Control by Richard Kotas and Bernard Davis3. Principles of Food , Beverage, and labour Cost Control by Paul R. Dittmer, Published by: John

Wiley & Sons

4. Food & Beverage Operation - Cost Control & Systems Management,

Charles Levinson, Prentice Hall

5. Food & Beverage Management By Bernard Davis & Sally Stone

SECTION 3 Advance Food & Beverage Productions-II

UNIT 1: Popular International cuisine: Features.

UNIT 2: Regional classification, Ingredients.

UNIT 3: Methods of cooking.

UNIT 4: Courses of the menu.

UNIT 5: Mexican, Chinese, Thai, Italian, Spanish, Lebanese, Menu examples (Japanese cuisine-only

theory)

UNIT 6: Garde Manger: Definition, Functions.

UNIT 7: Importance of Garde manger and Butchery lay-out, Staff organization, Storage points, SPS ofmeat products.

UNIT 8: Yields test calculations and portioning.

UNIT 9: Buffet preparations: Principles of Buffet, Presentation, Types, Themes, Buffet Setups,

UNIT 10: Typical dishes, smorgasbord

UNIT 11: Cold Cuts: Farcis, terrines, pates, galantines, ballotines, mousses, quenelles, -types,

preparation

UNIT 12: Menu examples. Cold sauces, dips, chondroid, aspics.

UNIT 13: Methods of preparations.

UNIT 14: Examples

UNIT 15: chacutiere

UNIT 16: sausages

UNIT 17: types

UNIT 18: preparation.

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UNIT 19: popular sausages

UNIT 20: SPS ,

UNIT 21: cooking methods.

UNIT 22: Advanced Bakery Preparation: Sugar craft,

UNIT 23: Chocolate confectionary

UNIT 24: Cold puddings and sweets.

Reference Books:

1. The Larder Chef, M.J.Leto & W.H.K.Bode, Butterworth Heinemann By Paul Hamlyn2. Classical food preparation & presentation, W.K.H.Bode3. Classical Recipes of the World, Smith, Henry

SECTION 4: Hotel Law

UNIT 1: THE INDIAN CONTRACT ACT: Definition of Contract-essential elements of a valid contract-

classification of contracts-voidable contract-void contractillegal agreement-express contract-

implied contract-executed contract-executory contract.

UNIT 2: Offer-definition-essentials of a valid offer when does as offer come to an end.

UNIT 3: Acceptance-essentials of valid

UNIT 4: Acceptance-communication of offer acceptance revocation-when complete.

UNIT 5: Consideration-definition-rules as to consideration-stranger to consideration-when contract

made without consideration valid-minor's agreement -minor's liability for necessaries.

UNIT 6: Contract with persons of unsound mind.

UNIT 7: Mistake of law-mistake of fact-their effect-bilateral and unilateral mistakesmis

representations-fraud-undue influence-coercion-their effects-consideration or object-when

unlawful agreement opposed to public policy attempted performance or tender essentials

of a valid tender time as the essence of contract.

UNIT 8: By performance-by impossibility-lapse of time-by operation of law-by breach of contract.

UNIT 9: LICENSES AND PERMITS: Licenses and permits for hotels and catering establishments-

procedure for procurement

UNIT 10:Bye laws of hotels & restaurant under municipal corporation-renewal suspension and

termination of licenses. FOOD, IQUOR & INDUSTRIAL LEGISLATION: Principles of food

laws-acts regarding prevention of food adulteration, definition,.

UNIT 11: Authorities under the act, procedure of taking a sample purchase right. Warranties, guestcontrol order or food services order in force from time to time. Essential commodities ct,

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ISU, AGMARK, Types of licenses, drinking in the licensed premises and different types of

permits. Factories Act, Payment of Wages Act, Industrial Disputes Act, Apprentices Act,

Provident Fund Act, Trade Unions Act

UNIT 12: SHOPS AND ESTABLISHMENT ACT: Introduction-definition-adult-family-commercial

establishment-employer-employee-exemption-registration-daily and weekly working

hours-overtime-annual leave with wages.

UNIT 13: Environment Protection Act powers of the central Govt. prevention and control of

environment pollution. Laws relating to hygiene, sanitation and adulteration, what is food

adulteration - laws for prevention of it in India - ISI standard, prevention of food

adulteration act, agmark.

UNIT 14: Law Of Tenancy &consumer protection act: Rent control act, distinction between guest

and tenant, inn keeper, guest relationship.

UNIT 15: Inn-keeper's lien, bye laws as affecting catering establishments, (to be discussed in

details)Consumer protection councils.

UNIT 16: Procedure for redressal of grievance.

Reference Books:

1. Mercantile law - N. D. Kapoor

2. Mercantile law- S.P. lyengar

3. Principles of Business Law - Aswathappa .K

4. Business Law - M. C .Kuchal

SECTION 5 Travel Agencies &Tour Operator

UNIT 1: Introduction to Tourism: Tourism phenomenon.

UNIT 2: Concept. Definition.

UNIT 3: Historical evolution and development

UNIT 4: Transport systems, Air transport, Railways, Road, ea and waterways. Indian and

international examples

UNIT 5: Travel agencies

UNIT 6: History and development of travel agencies, Role and function.

UNIT 7: Indian and international examples.

UNIT 8: Tourism organization and associations.

UNIT 9: Role and function of, World tourism organization, ASTA, UFTAA, PATA, IATA etc.

UNIT 10: Basic concept for international tourism

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UNIT 11: Tourism industry: Major & minor components Types of tourism resources of sports,

cultural, historical, nature based.

UNIT 12: Sports and adventure Tourism, importance of tour operations Major national and

international tour operators Importance and role of tourist guides

UNIT 13: Travel formalities and regulations: Passports, functions, types, issuing authority, procedure

for obtaining passport etc VISAS: functions, type, issuing authority.

UNIT 14: procedure for obtaining VISA. Other travel legislations. Foreign exchange

UNIT 15: Tourism Geography: Countries and currencies.

UNIT 16: Rocedure for obtaining foreign exchange foreign exchange counters.

UNIT 17: Ustoms formalities, immigration etc India the subcontinent.

UNIT 18: Season for different travel centres / circuits.

UNIT 19: Rich natural ambience, cultural heritage.

UNIT 20: Growth effusion of Indian culture.

UNIT 21: Indian people caste, tribes & religions.

UNIT 22: Development of tourism in India.

UNIT 23: International tourism - famous destinations

UNIT 24: Over-view and world's continents, longitude & latitude of map-reading skills, Time &

climate zones, exploring earth's countries, major cities and airports around the world,

relationship between geography and tourism. eason and off-season in tourism.

Reference Books:

1) Hotels for tourism development - Dr. Jagmohan Negi, Metropolitan

2) Profile of Indian tourism - Shalinin Singh

3) Tourism today - Ratandeep Singh

4) Dynamics of tourism - Pushpinder S. Gill

5) Introduction to tourism - Seth. P.M., Sterling

*******************