B Sc Hospitality and Tourism Studies : B Sc HTS: V101

Semester – 1 HTS 101 : Food Production Foundation -I

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 Hrs Total Hours =120 Hrs)

Unit – 1 Professional Kitchen & Cooking: - Introduction, Definition, and its importance;

Personal & Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and

Show kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern

Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their

attributes; coordination of kitchen with other departments.

Unit – 2 Kitchen Equipments, Fuels & Safety: Kitchen Equipments, Classification,

Description, Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care &

Maintenance, Workstations, Safety Procedures, Fuel – Types, Usage and Precautions. Fire -

Introduction, Types and handling fires and usage of extinguishers; Basic First Aid- Burns,

Scalds, Cuts

Unit – 3 Ingredients used in cooking: Herbs & Spices, Cereals and Pulses, Fruits and

Vegetables, and Salt, Sweeteners, Fat, Milk and Milk Products: - Introduction, Types,

Purchasing, Storing Considerations and their key uses in kitchen

Unit – 4 Stocks, Sauces, Soups and Salads: Stocks: Introduction, Classification, Usage,

Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents, Preparation of

Mother Sauces, Understanding their derivatives, propriety sauces, making of good sauce,

emerging trends, Soups: Introduction, Classification, Preparation, Salient Features, Care

and precautions, trends in soup presentation. Salads: Introduction, compositions, types,

dressings, emerging trends.

Practical

1. Understanding Personal Hygiene & Kitchen Hygiene

2. Grooming for Professional Kitchen – Do’s & Don’t’s

3. Understanding kitchen Layouts.

4. Familiarisation with kitchen equipments and tools

5. Fuels –Their usage and precautions

6. Kitchen First Aid

7. Handling Fire

8. Familiarization, identification of commonly used ingredients in kitchen

9. Preparation of Stocks, Mother Sauces and at least two derivatives each.

10. Preparation of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear

Soups, Bisques, Cold Soups, Chowders and others)

HTS102: Food & Beverage Service Foundation -I

(Theory: 4 Credits; Total Hours =60, Practical: 2credits, 60 Hrs Credits, Total Hours =120)

Unit – 1 Food and Beverage Services: - Introduction, Concept, and Classification of Catering

Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards, F&B

Service Outlets & Familiarisation with their Layouts(Tea Lounge, Coffee Shop, Restaurant,

Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B Service Brigade,

Modern Staffing in various hotels, Duties & Responsibilities of various employees in F&B

Service, their attributes; coordination of F&B Service with other departments.

Unit – 2 Food Service Equipments, Fuels & Safety: Food Service Equipments, Classification,

Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care &

Maintenance, Side Stations, Safety Procedures, Fuel – Types, Usage and Precautions while

Food Service. Fire, Safety & Emergency Procedures – Introduction, Types and handling

fires and dealing with emergencies.

Unit – 3 Food Service -1: Table Crockery, Cutlery, Glassware (Bar Glassware not included)

Condiments, Sweeteners, Menu – Concept, Types, Salient Features, Menu Designs,

Presenting of Menu, Layout of Table, Napkin Folding (At least Ten Types), Receiving and

Greeting the Guests.

Unit – 4 Food Service-II : Introduction, Classification of Services, Usage and Service

Methods, Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and

setting up of station, Par stocks maintained at each side station, Functions performed while

holding a station, Method and procedure of taking a guest order, emerging trends in Food

Services and salient features.

Practical

1. Understanding Personal Hygiene & Food Service Hygiene

2. Grooming for Professional Food Service – Do’s & Don’t’s

3. Understanding Food Service Outlets.

4. Familiarisation with Food Service equipments and tools

5. Fuels –Their usage and precautions while dealing with them in F&B Outlets

6. Handling Fire and Emergency Procedures

7. Familiarization, identification of crockery, cutlery, hollowware, flatware and tableware in

F&B Outlets

8. Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups,

Bisques,Cold Soups, Chowders and others)

9. Understanding Service Methods, Setting up of Side Station, Table Layouts, Napkin Folding

and Presenting Menus.

HTS103: Accommodation & Front Office Foundation -I

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 hrs Total Hours =120)

(Learning Material is uploaded on portal)

Unit – 1 Accommodation Sector: - Introduction, Concept, and its importance; Types &

Classification of Hotels on different basis; Star Categorization, Heritage Hotels and others in

India, Organisation Structure of Hotels; Origin, growth and development of Hotel Sector in

India.(ITC, The Taj Group, The Oberoi Group), Foreign Hotel Chains in India – Hilton,

Marriott, Hyatt

Unit – 2 The Guest Accommodation: Guest Rooms, Types, Layouts, Salient Features,

Description, Guest Room amenities, supplies and services, Floors, Room Name List

Patterns, Guest Elevators, Floor Pantries, Guest Safety on Floors, Guest Safety Procedures

during Fire, emergencies

Unit – 3 Hotel Front Office : Front Office Introduction, Functions and its importance,

Different sections of the front office department and their layout and importance –

Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier, Inter and Intra-

department coordination. Organisation structure of Front Office, Key Responsibilities, Job

Descriptions, Attributes of Front Office Personnel, Uniform and Grooming Standards.

Unit – 4 Hotel Housekeeping: Introduction, Meaning and definition Importance of

Housekeeping, Sections of Housekeeping, Responsibilities of the Housekeeping department,

a career in the Housekeeping department. Housekeeping Department: Organizational

framework of the Department (Large/Medium/Small Hotel), Role’ of Key Personnel in

Housekeeping, Job Description and Job Specification of staff in the department, Attributes

and Qualities of the Housekeeping staff – skills of a good Housekeeper, Inter departmental

Coordination with more emphasis on Front office and the Maintenance department,

Hygiene and Grooming Standards of Housekeeping Personnel

Practical

1. Understanding Personal Hygiene Grooming Standards

2. Understanding Layouts of Front Office and Housekeeping.

3. Familiarisation with equipments and tools

4. Rooms layout and standard supplies. (Amenities)

5. DO’S and Don’ts for new entrants/employees in the front office

6. Hotel terminology

Note: For focused inputs of accommodation the practical hours may be split up i.e first Two

for Front Office and next Two for Housekeeping, thus completing 4 practical lab hours per

week of two credit equivalence.

AEC101: English Communication

(Theory: 2 Credit Points: Total 30 Hrs)

Credit 1

Introduction: Theories of Communication, Types and modes of

Communication

Language of Communication: Personal, Barriers and Strategies, Intra

Personal, Inter Personal and Group Communication

Speaking Skills: Monologue, Dialogue, Group Discussion, Effective

Communication/ Mis-Communication

Understanding the Basis of Verbal Communication: Organizing Your

Messages, Using Vocal Elements Effectively, Understanding Nonverbal

Language, Developing Credibility, Giving and Receiving Feedback,

Overcoming Barriers to Communication, Communicating Ethically,

Understanding Cross-Cultural Issues

Working with Customers: Understanding Customer Service Basics,

Communicating Empathetically, Asking Question to Understand Problems,

Denying Request, Coping with Angry Customers

Developing Professional Telephone Skills: Exploring Professional

Telephone Communication, Placing Telephone Calls, Receiving Telephone Calls, Using Voice

Mail, Leaving Professional Messages, Taking Calls for

Other People, Screening, Holding, and Transferring Calls, Developing Cell

Phone Etiquette

Improving Informal Communication: Communicating Informally,

Listening Actively, Speaking Persuasively, Negotiating Effectively,

Managing Conflict, Participating in Meeting, Dealing with Office Politics,

Making Proper Introductions

Credit 2

Understanding Reading and Writing: Close Reading, Comprehension,

Summary Paraphrasing, Analysis and Interpretation, Translation (from

Indian language to English and vice-versa) Literary/Knowledge Texts

Writing Skills: Documenting, Report Writing, Making notes, Letter Writing

Uncovering the Secrets of Clear writing: Clarifying Written

Communication, Writing Solid Sentences, Developing Effective Paragraphs,

Mastering Punctuation

Communicating with E-Mail and Memos: Understanding E-Mail Message

and Memos, Composing the Main Elements of Message, Creating

Professional E-Mail Message, Constructing Professional Memos, Writing

Request Messages, Writing Response Messages, Writing Bad- News

Messages, Technology Tools

Developing Reports and Proposals: Understanding Reports and Proposals,

Planning a Report or Proposals, Writing Proposals

Writing for Employment: Writing Effective Cover Letters, Planning

Resumes, Writing Chronological Resumes, Writing Functional Resumes,

Requesting Letters of Reference, Sending Follow-Up Messages, Accepting

or Rejecting Job Offers

Semester 2 HTS201: Food Production Foundation -II

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 Hrs Total Hours =120)

Unit – 1 Methods of Cooking: - Introduction, Definition, and its importance; Types- Baking,

Broiling, Grilling, Frying, Steaming, Stewing, Poaching, Poeling, Roasting, Frying, Sautéing,

Braising Cooking with Microwave, Ovens, Gas, Induction Plates and other such media.

HACCP Standards and Professional Kitchens.

Unit – 2 Eggs, Poultry and Meat: Eggs – Introduction, Usage in Kitchen, Structure of Egg,

Classification, Grading of Eggs, Types, Selection, Storage and preparation of breakfast

dishes with eggs. Poultry and Game: Introduction, Classification, Selection Criterion, Cuts of

Poultry, Yield and simple Indian preparations. Meat: Characteristics, selection and grading,

Classification ( Bovines, Ovines and Swines), Categories, Cuts of Meat, Storage and

handling.

Unit – 3 Fishes in cooking: Introduction, Types, Purchasing, Storing Considerations, Fish &

Shellfish, Their Classification, Cuts of Fish, Popular Species of Fish, Classical Preparations

of Fish, Common cooking methods used for sea food.

Unit – 4 Vegetable, Cuts & Cookery: Introduction, Vegetables, Pigment and Colour Changes,

Effect of Heat on vegetables, Cuts of Vegetables, nutritional and hygiene aspects. Some

Indian Cuts on vegetables: Broccoli, Cabbage, Potatoes, Onions, Spinach, Cucumber,

Tomatoes, avocado. Beetroot, French Beans, Gourd, Bottle Gourd, Pumpkin, Okra,

Colocasia, Spinach, Carrot, Turnips

Practical

1. Understanding Methods of Cooking & HACCP Standards

2. Cooking in Professional Kitchen – Do’s & Don’t’s

3. Understanding Eggs and their simple Breakfast Preparations ;Preparation of:

Hard & soft boiled eggs.

4. Fried eggs.

5. Poached eggs.

6. Scrambled eggs.

7. Omelet’s (Plain, Spanish, Stuffed)

8. Familiarisation with, Poultry, Meats & Fishes – Their Simple Cuts and Cooking

9. Vegetables –Their usage and cooking precautions

10. Cuts of vegetables

· Julienne

· Jardiniere

· Dices

· Cubes

· Macedoine

· Paysanne

· Shredding

· Mire- poix

11. Blanching of Tomatoes and Capsicum.

12. Cooking vegetables:

13. Boiling (potatoes, peas)

14. Frying (Aubergine, Potatoes)

15. Steaming (Cabbage)

16. Braising (Potatoes)

17. Braising (Onions, cabbage)

18. Simple Vegetable and Meat Cookery

19. Identification of types of rice varieties & pulses.

20. Simple preparation of Boiled rice (Draining & Absorption) method.

21. Fired rice.

22. Simple dal preparation

23. Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.

24. Simple Breakfast Preparations:

25. Preparation of Puri/ Bhaji, Allo Paratha, Chola Bhatura,

26. Preparation of Continental Breakfast

HTS202:: Food & Beverage Service Foundation -II

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 hrs Total Hours =120)

Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices,

Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular

brands, presentation and service tools and techniques. Mocktails – Introduction, Types,

Brief Descriptions, Preparation and Service Techniques

Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure,

Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for

Breakfast Services, Mise-en-place and Mise-en-scene, arrangement and setting up of tables/

trays, Functions performed while on Breakfast service, Method and procedure of taking a

guest order, emerging trends in Breakfast Services and salient features.

Unit – 3 Food and Beverage Services in Restaurants: - Introduction, Concept of Restaurant,

Types of Restaurants, their salient features; Set up of Restaurants and their Layouts,

Restaurant Teams Organisational Structure, Modern Staffing in various hotels, Method and

procedure of receiving guests, taking guest orders, Service equipment used and its

maintenance, Coordination with housekeeping for soil linen exchange, Physical inventory

monthly of crockery, cutlery, linen etc., Equipment, furniture and fixtures used in the

restaurant and their use and maintenance, Theme and Speciality Restaurants, Celebrity

Restaurants.

Unit – 4 Room Service/ In Room Dinning: Introduction, Concept of Room Service/ In Room

Dinning, Their Salient Features, Understanding Guest expectations in Room Service, Room

Service Equipments, Set up of Trays & Trolleys, Upkeep and Storage, Service Tools,

Clearance, Presentation of Bills, Room Service Dos & Don’ts. Mini Bar Management in

Guest Rooms, Guest Interaction – Have and Have not’s.

Practical

1. Understanding Non Alcoholic Beverages, Types & Service Techniques

2. Guest Interactions while on Food Service – Do’s & Don’t’s

3. Understanding Mocktails, Their Presentation and Services ( At least ten types of

Mocktails)

4. Breakfast Services: Types, Breakfast Layouts, Menu Knowledge, Table Services, Clearance

& Acknowledging guests.

5. Familiarisation with Food Service in Restaurants ( Receiving Guests, Table Layouts,

Complimenting them, Presentation of Bills, Dealing with in house/ residential guests)

6. Restaurant Services – Their salient features, Table Layouts, Presenting Menus,

precautions while dealing with guests, Commitments with guests, Food Pickup Procedures,

Clearance and Dishwashing Procedures

7. Room Service Practical, Taking of Orders, Delivery of Food Services, Identifying Room

Service Equipment, Importance of Menu Knowledge for Order-taking (RSOT

functions/procedures), Food Pickup Procedure, Room service Layout Knowledge, Laying of

trays for various orders, Pantry Elevator Operations, Clearance Procedure in Dishwashing

area, Room service Inventories and store requisitions

HTS203: Accommodation & Front Office Foundation -II

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, 60 Hrs Total Hours =120)

Unit – 1 Cleaning Science: Cleaning Agents, Characteristics of a good cleaning agent, PH

scale, Types of cleaning agent, cleaning products (Domestic and Industrial), Cleaning

Equipment: Types of Equipment, Operating Principles, Characteristics of Good equipment

(Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment, Care and Cleaning

of Different Surfaces: Metal, Glass, Leather, Rexene, Ceramic, Wood, Wall and floor

covering, Stain Removal.

Unit – 2 Housekeeping Procedures: Cleaning Schedules, Cleaning Methods, Briefing,

Debriefing, Proceeding for Days work, Keys & Their Classification, Inventory of

Housekeeping Items, Indenting from Stores, Housekeeping control desk: Importance, Role,

Co-ordination, check list, key control. Handling Lost and Found, Forms, Forms and registers

used in the Control Desk, Paging systems and methods, Handling of Guest Requests, General

operations of control desk.

Unit – 3 Basic Front Office Operations: Front desk operations & functions, Equipments used

at front office – Room Rack, Mail Message, and Key Rack, Reservation Racks, Information

Rack, Folio Trays, Account Posting Machine, Voucher Rack, Cash Register Support

Devices, Telecommunications Equipments, rooms and plans, Basis of Room charging, Tariff

fixation, Introduction to the guest cycle, Reservation: Concept, importance, types, channels

and systems, Procedure of taking reservation, Overbooking, amendments and cancellations,

Group Reservation: Sources, issues in handling groups. Procedure for guest check in, and

baggage handling,

Unit – 4 The Guest Room Servicing: Cleaning of Guest Rooms & Bathrooms: Daily cleaning

of (Occupied/ Departure/ Vacant/ Under Maintenance/VIP rooms (Systematic Procedures),

Special Cleaning, Weekly Cleaning /Spring Cleaning, Evening service/ Turn Down Service,

System & procedures involved, Forms and Formats, Replenishment of Guest supplies and

amenities, Use of Maids Cart & Caddy.

Practical

1. Identification and familiarisation with cleaning equipments and agents.

2. Cleaning of different surfaces e.g. windows, tabletops, picture frames under beds, on

carpet, metal surfaces, tiles, marble and granite tops.

3. Develop an understanding about basic Housekeeping procedures like Briefing, De

Briefing, dealing with Lost & Found, Key Control, Forms & Registers at Control desk of

Housekeeping

4. Identification and familiarisation with front desk equipments and Performa’s.

5. Skill to handle front desk operations i.e guest reservations, guest arrival (FIT and groups)

including baggage handling

6. Skills to handle to telephones at the reception- receive/ record messages.

7. Skills to handle guest departure (fits and groups)

8. Preparation and study of countries, capitals, currencies, airlines and flags chart

9. Role play:

a. At the porch, Guest driving in Doorman opening the door and saluting guest;

Calling bell boy

b. At the Front Desk: Guest arriving; greeting & offering welcome drink and guest

interactions.

c. Servicing of guestrooms, placing/ replacing guest supplies and soiled linen

Note: For focused inputs of accommodation the practical hours may be split up i.e first Two

for Front Office

and next Two for Housekeeping, thus completing 4 practical lab hours per week of two

credit equivalence.

AEC102: Environmental Science (Theory: 2 Credits; Total Hours =30)

Unit 1 : Multidisciplinary nature of environmental studies Definition, scope and importance

(2 lectures) Need for public awareness.

Unit 2 : Natural Resources : Renewable and non-renewable resources : Natural resources

and associated problems. a) Forest resources : Use and over-exploitation, deforestation,

case studies. Timber extraction, mining, dams and their effects on forest and tribal people.

b) Water resources : Use and over-utilization of surface and ground water, floods, drought,

conflicts over water, dams-benefits and problems. c) Mineral resources : Use and

exploitation, environmental effects of extracting and using mineral resources, case studies.

d) Food resources : World food problems, changes caused by agriculture and overgrazing,

effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case

studies. e) Energy resources : Growing energy needs, renewable and non renewable energy

sources, use of alternate energy sources. Case studies. f) Land resources : Land as a

resource, land degradation, man induced landslides, soil erosion and desertification. • Role

of an individual in conservation of natural resources. • Equitable use of resoureces for

sustainable lifestyles. (8 lectures)

Unit 3 : Ecosystems • Concept of an ecosystem. IV • Structure and function of an

ecosystem. • Producers, consumers and decomposers. • Energy flow in the ecosystem. •

Ecological succession. • Food chains, food webs and ecological pyramids. • Introduction,

types, characteristic features, structure and function of the following ecosystem :- a. Forest

ecosystem b. Grassland ecosystem c. Desert ecosystem d. Aquatic ecosystems (ponds,

streams, lakes, rivers, oceans, estuaries) (6 lectures)

Unit 4 : Biodiversity and its conservation • Introduction – Definition : genetic, species and

ecosystem diversity. • Biogeographical classification of India • Value of biodiversity :

consumptive use, productive use, social, ethical, aesthetic and option values • Biodiversity

at global, National and local levels. • Inida as a mega-diversity nation V • Hot-sports of

biodiversity. • Threats to biodiversity : habitat loss, poaching of wildlife, man-wildlife

conflicts. • Endangered and endemic species of India • Conservation of biodiversity : In-situ

and Ex-situ conservation of biodiversity. (8 lectures)

Unit 5 : Environmental Pollution Definition • Cause, effects and control measures of :- a. Air

pollution b. Water pollution c. Soil pollution d. Marine pollution e. Noise pollution f. Thermal

pollution g. Nuclear hazards • Solid waste Management : Causes, effects and control

measures of urban and industrial wastes. • Role of an individual in prevention of pollution. •

Pollution case studies. • Disaster management : floods, earthquake, cyclone and landslides.

(8 lectures) VI

Unit 6 : Social Issues and the Environment • From Unsustainable to Sustainable

development • Urban problems related to energy • Water conservation, rain water

harvesting, watershed management • Resettlement and rehabilitation of people; its

problems and concerns. Case Studies • Environmental ethics : Issues and possible solutions.

• Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and

holocaust. Case Studies. • Wasteland reclamation. • Consumerism and waste products. •

Environment Protection Act. • Air (Prevention and Control of Pollution) Act. • Water

(Prevention and control of Pollution) Act • Wildlife Protection Act • Forest Conservation Act

• Issues involved in enforcement of environmental legislation. • Public awareness. (7

lectures)

Unit 7 : Human Population and the Environment • Population growth, variation among

nations. • Population explosion – Family Welfare Programme. VII • Environment and human

health. • Human Rights. • Value Education. • HIV/AIDS. • Women and Child Welfare. • Role

of Information Technology in Environment and human health. • Case Studies. (6 lectures)

Unit 8 : Field work • Visit to a local area to document environmental

assetsriver/forest/grassland/hill/mountain • Visit to a local polluted site-

Urban/Rural/Industrial/Agricultural • Study of common plants, insects, birds. • Study of

simple ecosystems-pond, river, hill slopes, etc. (Field work Equal to 5 lecture hours)

SEMESTER – 3

INDUSTRIAL EXPOSURE

(Duration of Exposure: 15-18 weeks)

Leave Formalities: I weekly off and festivals and national holidays given by the hotel 10 days

medical leave supported by a medical certificate. Leave taken must be made up by doing

double shifts or working on weekly offs. Attendance in the training would be calculated on

the basis of Certificate issued by Training Manager/ HR Manager/ Concerned Officer of the

unit trained in. Industrial Exposure will require an input of 90-100 working days (15 weeks x

06 days = 90 days). Students who are unable to complete a minimum of 45 days of industrial

training would be disallowed from appearing in the term and examinations. Students who

complete more than 45 days of industrial exposure but are unable to complete minimum 90

days due to medical reasons may make good during the vacations. Such students will be

treated as ‘absent’ in industrial training and results. The training in III semester necessarily

needs to be in an approved hotel equivalent to three star of above/ Heritage or other such

good property. Prior written approval needs to be taken from the programme coordinator/

Convenor/ H.O.D for Industrial exposure from parent Institute.

Training Schedule:

III Semester

Housekeeping: 3-4 weeks; Front Office: 2-3 weeks; Food and Beverage Service:4- 5 weeks

Food Production: 4-5 weeks; others (In the areas of Interest) Floating weeks may be availed

Total weeks: 15-18 weeks. The Units imparting industrial exposure shall conduct formal

induction sessions and emphasis on personality skills while acquainting the learners with

skills of trade. It may please be noted that for this semester the number of credits assigned

is 20. Being practical oriented the number of hours input per week comes as 40 hours per

week.

Academic Credits for training shall be based on following

Log books and attendance, Appraisals, Report and presentation, as applicable

All trainees must ensure that the log books and appraisals are signed by the departmental/

sectional heads as soon as training in a particular department or section is completed.

Trainees are also advised to make a report in all four departments in III semester on

completion of training in that respective department. A PowerPoint presentation (based on

the report) Should be make. This will be presented in front of a select panel from the

institute and the industry. It should be made for duration of 10 minutes. Marks will be

awarded on this. The presentation should express the student’s experiences in the

department and what has he learned/ observed. (Refer to What to Observe Sheets for more

details.)

The Training Report will be submitted in the form specified as under:

a) The typing should be done on both sides of the paper (instead of single side printing)

b) The font size should be 12 with Times New Roman font.

c) The Training Report may be typed in 1.5 line spacing.

d) The paper should be A-4 size.

e) Two copies meant for the purpose of evaluation may be bound in paper- and submitted

to the approved authority.

Students have to submit the following on completion of industrial training to the faculty

coordinator at the institute:

1. Logbook.;

2. Appraisal;

3. A copy of the training certificate.

4. IT Report in all four Departments.

5. Power Point presentation on a CD, based on the training report.

6. Attendance sheet.

7. Leave card.

For distribution of marks refer to details on Course structure/ Credit Distribution

During the tenure of Industrial Exposure, apart from carrying out the assigned jobs,

The learners are suggested to make the following observations in the departments of

internship:

HTS301: Food Production Operations Industry Exposure -I

(Practical: 6 Credits, Total Hours = 180)

WHAT TO OBSERVE

Food Production

1. Area & Layout of the Kitchen

2. Study of Standard Recipes

3. Indenting, Receiving & Storing

4. Preparing of batters, marinations and seasonings

5. All cuts of meat and butchery items (Mutton, poultry, beef, fish etc.)

6. Daily procedure of handover from shift to shift

7. Recipes and methods of preparation of all sauces

8. Quantities of preparation, weekly preparations and time scheduling

9. Stock preparation and cooking time involved

10. Cutting of all garnishes

11. Temperatures and proper usage of all equipment

12. Plate presentations for all room service and a la cart orders

13. Cleaning and proper upkeep of hot range

14. Cleanliness and proper upkeep of the kitchen area and all equipment

15. Yield of fresh juice from sweet lime / oranges

16. Storage of different mise-en-place – (Raw, Semi-Processed)

17. Bulk preparations

18. Finishing of buffet dishes

19. Recipes of at least 10 fast moving dishes

20. Mise-en-place for: A la Carte Kitchen & Banquet Kitchen

21. Rechauffe/ Leftover Cooking

HTS 302: Food and Beverage Service Operations Industry Exposure -I

(Practical: 6 Credits, Total Hours = 180)

Food & Beverage Service

BANQUETS

1. What is banqueting – the need to have banquet facilities, scope purpose, menus and

price structures

2. Types of banquet layouts

3. Types of banquet equipment, furniture and fixtures

4. Types of menus and promotional material maintained

5. Types of functions and services

6. To study staffing i.e. number of service personnel required for various functions.

7. Safety practices built into departmental working

8. Cost control by reducing breakage, spoilage and pilferage

9. To study different promotional ideas carried out to maximize business

10. Types of chaffing dish used- their different makes sizes

11. Par stock maintained (glasses, cutlery, crockery etc)

12. Store room – stacking and functioning

RESTAURANTS

1. Taking orders, placing orders, service and clearing

2. Taking handover form the previous shift

3. Laying covers, preparation of mise-en-place and arrangement and setting up of station

4. Par stocks maintained at each side station

5. Functions performed while holding a station

6. Method and procedure of taking a guest order

7. Service of wines, champagnes and especially food items

8. Service equipment used and its maintenance

9. Coordination with housekeeping for soil linen exchange

10. Physical inventory monthly of crockery, cutlery, linen etc.

11. Equipment, furniture and fixtures used in the restaurant and their use and maintenance

12. Method of folding napkins

13. Note proprietary sauces, cutlery, crockery and the timely pickup

BAR

1. Bar setup, Mise-en-place preparation, Storage facilities inside the bar, Decorative

arrangement to

liquor bottles

2. Types of glasses used in bar service and types of drinks served in each glass

3. Liaison with f & b controls for daily inventory

4. Spoilage and breakage procedures

5. Handling of empty bottles

6. Requisitioning procedures

7. Recipes of different cocktails and mixed drinks

8. Provisions of different types of garnish with different drinks

9. Dry days and handling of customers during the same

10. Handling of complimentary drinks

11. Bar cleaning and closing

12. Guest relations and managing of drunk guests

13. Inter bar transfer and service accessories maintained, and preparation of the same

before the bar opens

14. Types of garnishes and service accessories maintained, and preparation of the same

before the bar opens

15. To know the different brands of imported and local alcoholic and non-alcoholic

beverages

16. Bar salesmanship

17. KOT/BOT control

18. Coordination with kitchen for warm snacks

19. Using of draught beer machine

20. Innovative drink made by the bar tender

ROOM SERVICE/INROOM DINNING

1. Identifying Room Service Equipment

2. Importance of Menu Knowledge for Order-taking (RSOT functions/procedures)

3. Food Pickup Procedure

4. Room service Layout Knowledge

5. Laying of trays for various orders

6. Pantry Elevator Operations

7. Clearance Procedure in Dishwashing area

8. Room service Inventories and store requisitions

9. Floor Plan of the guest floors

10. Serving Food and Beverages in rooms

11. Operating dispense Bars

HTS303: Accommodation and Front Office Operations Industry Exposure -I

(Practical: 6 Credits, Total Hours = 180)

WHAT TO OBSERVE

ACCOMMODATION OPERATIONS

ROOMS

1. Number of rooms cleaned in a shift

2. Time taken in making bed

3. Thoroughly observe the cleaning equipments and detergents / any other cleaning

supplies used

4. Observe all guest supplies kept in guestroom bathroom. Understand the procedure for

procurement and replenishment of guest supplies.

5. Study the systematic approach in cleaning a room and bathroom and the various checks

made of all guest facilities e.g. telephone, channel music, A/C , T.V.etc

6. Study the Housekeeping cart and all items stocked in it. Note your ideas on its usefulness

and efficiency

7. Observe how woodwork, brass work are kept spotlessly clean and polished

8. Observe procedure for handling soiled linen & Procurement of fresh linen

9. Observe the procedure for Freshen up and Turn down service

10. Observe room layout, color themes and furnishings used in various categories and types

11. Carpet brushing and vacuum cleaning procedure

12. Windowpanes and glass cleaning procedure and frequency

13. Observe maintenance of cleaning procedure and frequency

14. Understand policy and procedure for day-to-day cleaning

15. Observe methods of stain removal

16. Understand the room attendant’s checklist and other formats used

17. Observe handling of guest laundry & other service (like shoe shine etc.)

THE CONTROL DESK

1. Maintenance of Log Book

2. Understand the functions in different shifts

3. Observe the coordination with other departments

4. Observe the area & span of control

5. Observe the handing of work during peak hours

6. Observe the formats used by department and study various records maintained

PUBLIC AREA

1. Observe the duty and staff allocation, scheduling of work and daily briefing

2. What to look for while inspecting and checking Public Area

3. Importance of Banquets function prospectus

4. Observes tasks carried out by the carpet crew, window cleaners and polishers

5. Note Maintenance Order procedure

6. Study the fire prevention and safety systems built into the department

7. Observe coordination with Lobby Manager, Security and other departments

8. Observe the pest control procedure and its frequency

9. Study the equipment and operating supplies used the procedure for its procurement

10. Observe Policy and procedures followed for various cleaning

WHAT TO OBSERVE

Front Office

1. Greeting, meeting & escorting the guest

2. Total capacity and tariffs of the rooms

3. Location and role of status board, different types of status’s maintained

4. Special rates and discounts applicable to groups, business houses, airlines, VIP’s etc.

5. Identification of kind, mode and type of reservation

6. Filing systems and follow-up on reservations

7. Types of plans and packages on offer

8. Forms and formats used in the department

9. Meaning of guaranteed, confirmed and waitlisted reservations

10. Reports taken out in the reservations department

11. Procedure of taking a reservation

12. Group reservations, discounts and correspondence

13. How to receive and room a guest

14. Room blockings

15. Size, situations and general colour schemes of rooms and suites

16. Discounts available to travel agents, tour operators, FHRAI members etc

17. Co-ordination of reception with lobby, front office cash, information, room service,

housekeeping and telephones

18. Guest registration, types of guest folios, arrival slips, c-forms and their purpose

19. How to take check-ins and check-outs on the computer

20. Various reports prepared by reception

21. Key check policy

22. Mail & message handling procedures

23. Percentage of no-shows to calculate safe over booking

24. Group and crew rooming, pre-preparation and procedures

25. Scanty baggage policy

26. Handlin of room changes / rate amendments/ date amendments/ joiners/ one person

departure/ allowances/ paid outs and all formats accompanying them

27. Requisitioning of operating supplies

28. Handling of special situations pertaining to guest grievance, requests etc

29. BELL DISK / CONCIERGE FUNCTIONS: luggage handling during check-in & check-out, left

luggage procedures, wake-up call procedure, scanty baggage procedure, handling of group

baggage, maintenance of records, Errands made, briefings etc.

30. TRAVEL DESK: coordination, booking, transfers etc.

HTS304: Personality Skills for Hospitality – Learning from Industry

(Practical: 2 Credits, Total Hours =60)

WHAT TO OBSERVE

(a) Personality Enrichment

Grooming, Personal hygiene, Social and Business and Dining Etiquettes, Body language,

Art of good Conversation, Art of Intelligent Listening

(b) Etiquettes & Manners

Social & Business Dinning Etiquettes, Social &Travel Etiquettes

(c) Personality Development Strategies

Communication Skills, Presentation Skills, Public Speaking, Extempore Speaking,

importance and art of ‘Small Talk’ before serious business

(d) Interpersonal Skills

Dealing with seniors, colleagues, juniors, customers, suppliers, contract workers, owners etc

at work place

(e) Group Discussion

Team Behaviour, how to effectively conduct yourself during GD, do’s and don’ts, clarity of

thoughts and its expression

(f) Telephone conversation

Thumb rules, voice modulation, tone, do’s & don’ts, manners and accent

(g) Presentation

Presentation skills, seminars skills role – plays

(h) Electronic Communication Techniques: E mail, Fax,

Semester 4 HTS401: Introduction to Indian Cooking

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60)

Unit – 1 Indian Cooking: - Introduction, Philosophy of Indian Food, The great Indian Cuisine

– Key features, Regional influences on Indian Food, Popular foods of India (At least one

simple three course menu from each region of India , North, East, South, Seat and Central

India its salient features and cooking).

Unit – 2 Condiments, Herbs and Spices Used in India Cuisine: Introduction, Condiments,

Herbs and Spices used in Indian Cuisine (Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf,

Cardamom, Cinnamon, Cloves, Coriander seeds, Cumin, Chilli, Fenugreek, Mace,

Nutmeg, Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry Leaf,

Marjoram, Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red Chilli,

Rock Salt) Various ways of using spices, their storage and usage tips.

Unit – 3 Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,

Types, Blending of Spices, Concept of Dry and Wet Masalas, Pastes used in Indian

Cooking, Purchasing, Storing Considerations. Basic Indian Gravies: Introduction, Gravies

and Curries, Regional Gravies, Gravy Preparations.

Unit – 4 Commodities and their usage in Indian Kitchens: Introduction, Souring Agents,

Colouring Agents, Thickening Agents, Tendering Agents, Flavouring and Aromatic Agents,

Spicing Agents in Indian Kitchens

Practical

1. Understanding Indian Cooking and Preparation of simple popular foods of India (At least

one simple three course menu from each region of India , North, East, South, Seat and

Central India its salient features and cooking).

2. Condiments, Herbs & Spices in Indian Kitchen – Do’s & Don’t’s

3. Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen

Preparation of:

(i) Makhni Gravy

(ii) Green Gravy

(iii) White Gravy

(iv) Lababdar Gravy

(v) Kadhai Gravy

(vi) Achari Gravy

(vii) Malai Kofta Gravy

(viii) Yakhni Gravy

(ix) Yellow Gravy

(x) Korma Gravy

4. Familiarisation with, commodities and their usage in Indian Kitchens with the help of

simple dishes preparations indicating their usage.

HTS402: Food & Beverage Service Operations -II

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60)

Unit – 1 Restaurant Planning: Introduction, Planning & Operating various F & B Outlets and

support, ancillary areas, Factors- Concept, Menu, Space & Lighting, Colors and Market,

Restaurant Design team. Restaurant Problems and Guest Situation Handling – (thumb rules),

Hosting Theme Functions/ Lunches/Events, Preparation of Flamb’es & Gueridon Service

Unit – 2 Buffet: Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space

requirements & Checklist, Buffet Presentation, menu planning, staff requirement, Buffet

Management. Function Catering: Introduction, Types of Function, Function Administration &

Organization- Booking Procedure, Menus, Function contracts, Seating Arrangements. Other

Catering Operations: Off- Premises Catering, Hospital Catering, Industrial & Institutional

Catering, Airline & Railway catering, Home Delivery, Take away, Afternoon & High Teas:

Introduction, Menu, Cover & Service.

Unit – 3 F & B Control- Overview: Introduction, Objectives of F & B Control, Problems in F &

B Control, Methodology of F & B Control, Personnel Management in F & B Control. Cost &

Sales Concepts: Definition of Cost, Elements of Cost, Classification of Cost, Sale defined,

Ways of expressing sales concepts. Cost Volume/ Profit Relationships (Bread- even

analysis).

Unit – 4 Budgetary Control: Introduction, Objectives, Kinds of Budget, Budgetary Control

Process, Stages in the preparation of Budgets. Budgeting for F & B Operations Food &

Beverage Control: Purchasing Control, Receiving Control, Storing and Issuing Control, Menu

Management: Introduction, Types of Menu Planning Considerations & Constraints, Menu

Costing and Pricing, Menu Merchandising, Menu Engineering, Menu Fatigue, Menu as a In-

House Marketing, Tool.

Practical

1. Restaurant Set –ups of different types & services

2. Service of Afternoon & High teas

3. Buffet Lay –up, theme Buffets set up

4. Theme Parties

5. Role Plays & Situation handling in Restaurant

6. Gueridon Service

HTS403: Accommodation & Front Office Operations -II

(Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60)

Unit – 1 Cleaning of Public Areas: Cleaning of Public Areas: Cleaning Process, Cleaning and

upkeep of Public areas, (Lobby, Cloak rooms/ Restaurant/ bar/ banquet Halls/

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

Pest Control: Types of pests, Control procedures, Safeguarding Assets: Concerns for safety

and security in Housekeeping operations, Concept of Safeguarding assets.

Unit – 2 Special Provisions for Guests, Safety, Security and First Aid: Guest room features

for differently abled – added features and modifications, Public Areas: Wash – rooms,

restaurants, main entrance etc. added features and modifications. Situation Handling/

Service Design, for typical Market Segment (Safety, security & Comfort); Airlines crew guest

rooms, single lady guests, Children. The Concept and Importance, Safety: Accidents, Fires

(Cause, Procedure, Accident report form), 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

Unit – 3 The Guest Stay with Hotel: Registration: concept, systems and its procedure,

Registration form and C Form, No Shows, Rooming of Guests, Message Handling, Dealing

with Guests Requests and Complaints, Travel Desk and Concierge: functions; luggage,

paging, message and left luggage handling procedure, foreign currency handling, Room

selling techniques, Communicating with guests.

Unit – 4 The Guest Departure and Post Departure Services at Front Desk: The guest

accounting, the guest ledgers, city ledger, tips and advances, front office cash sheet, paid

out, bank net receipts, over and shorts, settlement of bills, credit card handling, handling

vouchers of – room rate, food sales, laundry, other guest services, miscellaneous charges,

credit security measures, cash and credit control, express check out, early and late check

outs, group departures, post departure courtesy services

Practical

1. Identification and familiarisation with cleaning of Public Areas in Hotels.

2. Develop an understanding about requirements of different guests, with children, business

travellers, single woman traveller, differently abled travellers and acquaint the learners with

procedures like expression about sharing of hotel services and facilities to guests,

employees as brand ambassadors of hotels, managing guest interactions effectively.

3. Handling guest Check - In , Registration, Facilitation during stay at Hotel, Billing, Related

Performa’s.

4. Skills to handle guest accounting and departure (fits and groups)

5. Role play: In ref to the theory syllabus

Note: For focused inputs of accommodation the practical hours may be split up i.e first Two

for Front Office and next Two for Housekeeping, thus completing 4 practical lab hours per

week of two credit equivalence.

HTS 405: Accountancy Skills for Hospitality (Total Credit: 2, Study Hours: 30) CREDIT 1 Unit 1: Introduction to Financial Accounting Introduction to Accounting, Meaning, Evolution, Importance and application of Accounting; Financial, Cost and Management Accounting, Finance Function and Accounting; Accounting and Other disciplines; Accounting as a Career and Profession; Place of Accounting Officers in the Organization; Auditing and Internal Control; Forms of Organizations and Effect on Accounting. Unit 2: Accounting Principles Accounting Concepts and Convention; Accounting Policies; Generally Accepted Accounting Principles (GAAP); International Financial Reporting Standards (IFRS); Indian Accounting standards (Ind AS); India’s Roadmap to Convergence with IFRS. Unit 3: Presentation Of Financial Statements : Balance Sheet

Capital and Revenue Expenditure and Receipts; Classification of Items on a Balance Sheet: Assets: A. Fixed Assets, B. Investments, C. Current Assets, D. Fictitious Assets, E. Contingent Assets; Liabilities: A. Owner's Fund, B. Long Term Liabilities, C. Current Liabilities and Provisions, D. Contingent Liabilities; Format of Balance Sheet, Balance Sheet Equation, Preparing Balance Sheet Unit 4: The Income Statements Measurement of Profit; Format of Profit and Loss Account; Profit and Loss Account of a Manufacturing Concern; Appropriation of Profit; Advantage of Profit and Loss Account CREDIT 2 Unit 5: Mechanics Of Accounting Classification of Accounts; Double Entry System; Overview of Accounting Cycle; Preparing Journals; Subsidiary Books; Purchase Day Book; Sales Day Book; Cash Book; Petty Cash Book; Journal Proper; Ledger; Preparation of Trial Balance; Accounting Errors and their Rectification; Bank Reconciliation Statement (BRS); Computerized Accounting Unit 6: Fixed Assets And Depreciation Accounting Cost of Fixed Assets; Depreciation; Method of Computing Depreciation; Fixed Installment Method or Straight Line Method (SLM); Diminishing/Reducing Balance Method or Written Down Value Method (RBM); Accounting Treatments for Transactions; Recording Depreciation in Asset Account; Recording Depreciation in Provision for Depreciation Account; Recording Sale of Asset; Change in the Method of Depreciation; Impairment of Assets. Unit 7: Company Accounts : Accounting For Shares And Debentures Shares and Share Capital; Issue of shares; Share Issue: Payments in installment; Buyback of shares; Debentures and bonds Unit 8: Company Accounts : Financial Statements Income statement/ Profit and Loss Account; Balance sheet; Company Annual Report

Semester 5 ANY ONE OF : BSL003 English/BSL001 French/BSL004 Arabic/BSL002 German (Theory: 2 Credits;

Total Hours 30)

(As per the Book supplied on portal) General Outline follows

Unit - 1: Pronunciation - The Alphabet - The Accents; ‘Formules de politesse’; The numbers:

Cardinal – Ordinal; Time (only 24 hr clock); Weights & Measures; The subjective pronouns;

Auxiliary verbs : etre and avoir

Unit - 2: Self introduction; presenting and introducing other person; Name of vegetables

and fruits; Conjugation of first group of verbs; Days of the week; Months of the year; Date;

The definite and indefinite articles

Unit - 3: Name of the Countries and their Nationalities; Conjugation of second group of

verbs; Adjectives of place; Preposition of place; Describing a place (your city/ tourist place)

Unit - 4 : Vocabulary describing family; Describe your family; Name of dairy products and

Cereals; Negation; Conjugation of irregular verbs : venir, aller; Demonstrative Adjectives

Simple translation

HTS512: Catering Science

(Theory: 4 Credits; Total Hours =60, Tutorial: 2 Credits, 30 Hrs Total Hours =90) Tentative

Syllabus

Unit-1 Catering, Colloidal Chemistry Food and Microorganism: Importance of catering science in hospitality industry, significance of sanitation in catering industry, routes of contamination; Types of microorganism, characteristics common to all microbes; Growth of bacteria, factors affecting growth of microbes. Unit-2 Hygiene in Food Production and Service Area: General rule relating to food and service area, Personal hygiene for food handler, rules for personal hygiene. Jewellery, proper working attire, smoking hazards, prohibited action and habits, conclusion, places of hygiene in the hotel and catering industry, site, kitchen hygiene, kitchen premises, cleaning and disinfection, chemical disinfection, cleaning and sanitizing, dishwashing machine, drainage, detergent, biogas, biomass, vermiculture. Unit-3 Food Preservation and Storage: Importance of food preservation, causes of food spoilage, principles of food preservation, methods of food preservation, poisoning by chemicals, poisonous plants and animals, food poisoning by microorganisms, poisoning by other organisms, food infections, consumer challenges, food laws. Unit-4 Nutrition: Definitions, factors affecting daily requirement of calories, importance of proteins and their occurrence, composition of proteins, methods of evaluating proteins, factors affecting utilization of dietary proteins. Sources of energy, carbohydrates, carbohydrates classification, functions of carbohydrates, carbohydrates requirements, fat, sources of fats, functions and dietary sources, minerals, introductory note on vitamins.

HTS 513: Bakery and Confectionery

(Theory: 4 Credits; Total Hours =60, Tutorial: 2 Credits, 30 Hrs Total Hours =90)

Unit-1 Wheat and Flour: Introduction, Wheat, Commercials Wheat Varieties, Dough Development, Storage of Cereals, Bread Flour, All-Purpose Flour, Biscuit Flour, Cake Flour, Wheat, Wheat Production, Structure and Composition, Wheat Types, Milling of Wheat, Wheat Flour, Bread Making, Ingredients Used, Role of Each Ingredient in Bread Making, Bread Staling. Unit-2 Commercial Baking Technology and. Partially Prepared Bakery Products:: Cake Making, Cake Processing, Bread Ingredient, Bread Making Process, Recipe Balancing, Cake Characteristics, Cake Faults, Recipes for Basic Cakes Introduction, Yeast Production, Active Yeast, Bakers Yeast, Nutrients, Aeration. Unit-3 Breakfast Cereals and Snack Foods: Cereal and Figure Based Foods Raw Material, Preparation, Packing, Expanded Extruded Snacks Food, Prawn Crackers, Plant & Machinery, Try: Role of Ingredient, More about Pastries, Pastry Creams, Fillings for Pastry, Crackers. Unit-4 Icing and Sugar: Varieties of Icing, Cooking Milling and Making Methods, Sugar, Reaction of Sugar, Confectionary, Frozen Desserts.

HTS 514: Quantity Food Production

(Theory: 4 Credits; Total Hours =60, Tutorial: 2 Credits, Total Hours =90)

HTS515: Banquet Management

(Theory: 4 Credits; Tutorial: 2 Credits,Total Hours =90)

(Learning Material is uploaded on the portal)

CREDIT 01:

UNIT 1 BANQUETING: SEQUENCE AND PROCESS OF SELLING

Banquets (Types of Banquets, Banquet Markets), Hotel Policies Regarding Banquets, Types of Customers, types of Events, Types of Functions, Supervision, Key Factors in Personnel Management and Planning, Organizational Structure of Banquet Department, Duties of a Banquet Manager, Interdepartmental Functions, Duties of Banquet Sales Manager, Toastmaster or Master of Ceremonies, Booking a Function, Banquet Markets, Booking a Banquet

CREDIT 2

UNIT 2 MENU PLANNING FOR BANQUETS Menu Planning for Banquets, Pricing a Banquet Menu and Income Control, How to Prepare for a Banquet Menu

UNIT 3 BUFFETS AND FLOWER ARRANGEMENTS Buffets, Types of Buffet, Assembly Cooking, Categories of Batch Cooking, Shortcuts and Strategies for Bulk Cooking, Easy Bulk Dishes, Tips for Bulk Eating, Letting the Air Out, Display Cooking Equipment, Wood Burning Style: Pizza Ovens, Induction Cook Tops, Waldorf Ranges, Rotisseries, Buffet Equipment, Preparing Buffet-Style Meals, Flower Arrangements, Different Types of Flower Arrangements

CREDIT 3

UNIT 4 BANQUET PROCEDURES Banquet Procedures, Shapes for Banquets and Table Calculations, Customer Service and Food Safety, Food and Beverage Services, Event Planning, Banquet Operations: Profit Opportunities, Banquet Operations: Menu Planning, Banquet Operations: Service Styles, Banquet Operations: Beverage Functions, Banquet Operations: Banquet Room Set-Up, Banquet Operations: Banquet Contracts and Billing Policies.

CREDIT 4

UNIT 5 BUFFET SERVICE Tips For Better Buffet Services, Modem Ideas in Buffet Table Setting, Control and Performance Measurement, Food Safety Procedures, Hazards to Food Safety, Food Safety, Hygiene for Food Handlers, Table Breakdown Procedure, Cocktail Reception.

Semester 6

HTS 601: Principles of Management

(Theory: 2 Credits; Total Hours =30)

CREDIT 1

UNIT 1 INTRODUCTION TO MANAGEMENT AND ORGANISATIONAL BEHAVIOR

Management Defined; Nature of Management; Importance of Management; Managerial

Roles; Interpersonal Roles; Informational Roles; Decisional Roles; Levels of Management; Top

Level Management; Middle Level Management; First Level Management; Managerial Skills;

Technical Skills; Human Skills; Conceptual Skills; Diagnostic Skills; Scope of Management;

Human Resource Management; Financial Management;;Production Management; Marketing

Management; Functions of Management; Organizational Behavior; Importance of

Organizational Behavior.

UNIT 2 EVOLUTION OF MANAGEMENT THOUGHTS

Classical Approach; Scientific Approach (1900); Administrative Theory- Henry Fayol;

Bureaucracy- Max Weber; Neoclassical Approach; Hawthorne Studies- Elton Mayo; Human

Relations Approach; Behavioral Approach; Quantitative Approach; System Approach;

Contingency Approach; Modern Approach; Contribution of Peter Drucker.

UNIT 3 PLANNING

Meaning of Planning; Nature of Planning; Importance of Planning; Essentials of a Sound Plan;

Planning Premises; Steps in Planning; Limitation of Planning; Types of Plan; Standing Plan;

Single use plan; Levels of Planning; Strategic Planning; Tactical Planning; Operational Planning;

Contingency Planning; Short Term and Long Term Planning; Management By Objective (MBO);

Concept of Management by Objectives; Process of MBO; Importance of MBO; Limitation of

MBO.

UNIT 4 COORDINATING AND ORGANISING

Concept of Coordination; Difference between Coordination and Cooperation; Need and

Significance of Coordination; Principles of Coordination; Approaches and Techniques for

Achieving Effective Coordination; Concept of Organizing; Steps in Organizing Process; Span of

Control; Determinants of Span of Control; Gracunas Theory of Span of Control; Authority;

Power; Difference between Authority and Power; Delegation of Authority; Principles of

Delegation; Problems in Delegation; Centralization; Decentralization; Difference between

Centralization and Decentralization; Factors responsible for Centralization and

Decentralization.

CREDIT 2

UNIT 5 DEPARTMENTATION AND STRUCTURAL FORMATS

Steps in Designing Organization Structure; Factors Effecting Organizational Design; Features of

a Good Organization Structure; Departmentation; Basis of Departmentation; Departmentation

by Function; Departmentation by Product; Departmentation by Territory; Departmentation by

Customer; Departmentation by Process; Types of Organization Structure; Traditional Concept;

Modern Concept.

UNIT 6 DIRECTING AND CONTROLLING

Concept of Directing; Significance of Directing; Principles of Directing; Concept of Controlling;

Significance of Controlling; Limitation of Controlling; Controlling Process; Essentials of Effective

Control; Techniques of Control; Supervision; Analysis and Interpretation of Financial

Statements; Budgetary Control; Breakeven Analysis; Return on Investment; Management by

Objectives; PERT /CPM Techniques; Management Information System; Management Audit;

Human Resource Accounting; Responsibility Accounting; Human Resistance to Control;

Overcoming Resistance to Control.

UNIT 7 INDIVIDUAL BEHAVIOR

Perception; Factors Affecting Perception; Attribution Theory; Distortions in Perception;

Personality; Determinants of Personality; Personality Traits; The Big Five Model; Important

Personality Characteristics Relevant to Organisational Behaviour; Attitude; ;Attitude and

Behaviour : Cognitive Dissonance Theory; Major Job Attitude; Emotional Intelligence.

UNIT 8 MOTIVATION

Motivation Defined; Forms of Motivation; Theories of Motivation; Maslow’s Hierarchy of

Needs Theory; ERG Theory; McGregor X and Y Theory; Herzberg Motivation Hygiene Theory;

McClelland’s Theory of Needs; Vroom Expectancy Theory; Equity Theory; Goal Setting Theory

HTS612: Special Food Production

(Theory: 4 Credits; Tutorial: 2 Credits,Total Hours =90)

UNIT 1: THE KITCHEN

Professional Kitchen & Cooking: - Introduction, Definition, and its importance; Personal & Kitchen Hygiene, Uniform, Protective clothing, Kitchen Layouts(Basic, Bulk and Show kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern Staffing in various hotels, Duties & Responsibilities of various chefs in kitchen, their attributes; coordination of kitchen with other departments, Garbage disposal unit

UNIT 2: PRODUCTION EQUIPMENTS

Kitchen Equipments, Classification, Description, Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care & Maintenance, Workstations,

UNIT 3: MODERN TECHNIQUES IN FOOD PRODUCTION

Methods of cooking (baking, broiling, grilling, frying, stewing, poaching, poeing, roasting, sauteing, braising., microwave cooking, ovens, gas cooking, induction cooking,

UNIT 4: TEA, COFFEE AND CHOCOLATE Tea (green tea, flowering tea, oolong tea. Premium or delicate tea , pu-erh tea, cold brew and

sun tea, serving)

Coffee (processing, roasting, grading roasted beans, roast characteristics, decaffeination, storage ,

brewing, nutrition, serving, instant coffee)

Hot chocolate (historical background, terminology, usage, health, benefits, risks)

Chocolate(types, production, cacao varieties, criollo, forastero, trinitario, processing, blending, conching, tempering, storage, nutrition and research, nutrition, effects on health, research, labeling, industry, manufacturers, human trafficking of child labourers, fair trade, usage and consumption).

HTS613: Food and Beverages Inventory Control

(Theory: 4 Credits; Tutorial: 2 Credits,Total Hours =90)

UNIT 1: INVENTORY CONTROL CONCEPTS

Inventory (Definition, Business inventory, Principle of inventory proportionality,High-level inventory management, Accounting for inventory,National accounts,Distressed inventory,Stock Rotation,.Inventory credit), Inventory control (Systems, Advantages and disadvantages, Inventory optimization, Inventory management software) Periodic inventory (Physical inventory), Stock-taking, Valuation (finance) (Valuation overview, Business valuation, Discounted cash flow method, Guideline companies method, Net asset value method, Usage, Valuation of a suffering company, Valuation of a startup company, Valuation of intangible assets, Valuation of mining projects)

UNIT 2 PROCUREMENT PROCEDURES - I

Purchasing, PURCHASE PROCESS, Purchasing management, Procurement, Procurement outsourcing, Agreement on Government Procurement, Strategic sourcing, Global sourcing, Group purchasing organization, National Association of State Procurement Officials, Selection in planning) Leverage (negotiation)

UNIT 3 PROCUREMENT PROCEDURE - II

EXPEDITING THE PURCHASE, Total cost of acquisition, Spend analysis, Turnkey PROJECT, Contract management, Performance-based contracting, Rate contract, Call for bids, Tender notification, Presales, Purchase order, Auction, Reverse auction)

UNIT 4 FOOD STORAGE AND SAFETY

Food storage, Food safety, Food spoilage, Meat spoilage, Root cellar, Pantry

HTS614: Human Resources Management

(Theory: 4 Credits; Tutorial: 2 Credits,Total Hours =90)

(Learning Material is uploaded on the portal)

Credit 1:

Unit 1 : Introduction to Human Resource Management

Unit 2 : Human Resource Planning

Unit 3 : Talent Acquisition

Credit 2:

Unit 4 : Human Resource Training and Developement

Unit 5 : Motivation in Action

Unit 6 : Performance Appraisal

Credit 3:

Unit 7 : Compensation Management

Unit 8 : Employee Discipline

Unit 9 : Employee Grievance and Collective Bargaining

Credit 4:

Unit 10 : Human Resource Accounting, Audit and Human Resource Information

System

Unit 11 : International Human Resource Management

HTS615: Food and Beverages Management

(Theory: 4 Credits; Tutorial: 2 Credits,Total Hours =90)

(Learning Material is uploaded on the portal)

UNIT 1: INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT

Introduction To Food And Beverage Services, Classification Of Catering Establishments (Commercial Catering, Industrial And Institutional Catering, Welfare Catering) Personal Hygeine And Sanitation (Preventing Food-Borne Illnesses, Sanitation And Food Hygiene) Grooming Standard , Service Outlets (Tea Lounge, Coffie Shop, Restaurent), Hierarchy Of F&B Service Department, F&B Service Brigade, Modern Staffing At Hotels, Duties And Responisbilities Of Various Employees, Attrributes Of Service Employees (General Attributes Of Service Staff, Attributes Of A Waiter) Coordination Of F&B Services With Other Departments (Housekeeping, Kitchen, Security, Engineering, Information System Department, Materials Purchase Department, Sales And Marketing, Finance Department)

UNIT 2: FOOD AND BEVERAGES CONTROL THROUGH INVENTORY AND STAFF

A Beginner’s Guide to Food and Beverage Control in Restaurants, Five mantras to control restaurant costs, The Recipe for a Successful Restaurant, All You Need To Know About Inventory Management for Restaurants, FIVE Inventory Management Mistakes to Avoid at your Restaurant, SEVEN Lesser Known Ways to Reduce Labour Costs in the Restaurant Business, TEN Golden Tips to Keep Your Restaurant Staff Happy and Motivated, SEVEN Ways to Better Restaurant Hiring

UNIT 3: FOOD AND BEVERAGES CONTROL THROUGH MENU AND POINT OF SALE

Seven Pro Tips to Manage Restaurant Food Costs, NINE Lesser-Known Menu Pricing TRICKS to Maximize Restaurant Profit, TEN Restaurant Menu Mistakes You Did Not Know That Are Killing Your Food Business, A Definitive Guide to Menu Pricing and Calculating Food Cost, SEVEN Signs That Are Telling You to Upgrade Your Restaurant POS, From Pen-Paper to Point of Sale Software- The Evolution of Restaurant Tech, How to Reduce the Table Turnover Time and Increase Sales at Your Restaurant

UNIT 4: MENU CONTROL

Menu: concept, types and features (concept of menu, what is ‘menu engineering’ or ‘menu psychology’?, types of menus, categorisaiton as per use, classification as per meal time, classical twelve course french menu) menu planning (consideration of menu planning) menu presentation (economic considerations, writing style, types of menu presentations)