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VEER NARMAD SOUTH GUJARAT UNIVERSITY
FACULTY OF SCIENCE
UG B.Sc. Programme (FdHmHs)
Structure under CBCS for the Science Subjects
Semester Course Paper No. Hours/
Week
Credit Exam
Hours
Marks Total
Internal External
III
Core – I
FD5- Indian Textile-
I
2
2
2
20
50
70
FD6- Indian
Costumes-I
2
2
2
20
50
70
FD7-Fashion
Illustration-I
- - - - - -
Core -I(Pr)
FD5-
Indian Textile-I
2 1 2 10 20 30
FD6- Indian
Costumes-I
2
1
2
10
20
30
FD7-Fashion
Illustration-I
6 3 4 30 70 100
Core – II
HM5- Housekeeping
and Facility
Management-I
2
2
2
20
50
70
HM6- Event
Management -I
2
2
2
20
50
70
HM7- Business
Management-I
2
2
2
20
50
70
Core – II
(Pr)
HM5- Housekeeping
and Facility
Management-I
2 1 2 10 20 30
HM6- Event
Management -I
2 1 2 10 20 30
HM7- Business
Management-I
2 1 2 10 20 30
F.C. English 2 2 2 20 50 70
E.C. Garment
Construction-I/
Hygiene and
Sanitation
4 2 3 20 50 70
NSS/NCC/Sports/Saptadhara - - - - - -
S.Y. B.Sc. (Home Science)
III Semester
2019-20
FASHION DESIGNING- V
FD-5 INDIAN TEXTILES- I (Theory)
OBJECTIVES
1. To enable the students to learn various embroidery stitches & hand painted textiles
of India.
2. To make the students aware of the application of basic stitches in Traditional
Indian Embroidery
3. To understand the traditional textiles of different Indian states
4. To become familiar with the materials, motifs ,colors of different textiles
Course Paper no Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
FD-5 INDIAN
TEXTILES- I
(Theory)
1 2 2 2 20 50 70
Block No. Topic No. of
hours
1 EMBROIDERED TEXTILES OF INDIA (Brief introduction to colour,
motif, thread and fabric)
Kasuti Of Karnataka
Phulkari Of Punjab
Chikankari Of Uttar Pradesh
Kantha Of Bengal
8
2 EMBROIDERED TEXTILES OF INDIA (Brief introduction to colour,
motif, thread and fabric)
Kashida Of Kashmir
Chamba Rumal Of Himachal Pradesh
Gujarat
Appliqué work Of Orissa
8
EVALUATION
1. One Internal test and Assignment (20 marks)
2. External –Final exam (50 marks)
REFERENCES
Sr. No. Authors Name Name of the book Name of Publisher
01 Savitri Pandit Indian Embroidery Jaymudra, Baroda
02 Shailja Naik Traditional Embroideries Of India A.P.H. Publishing
Corporation
03 Readers Digest Complete Guide to Needlework
The Readers Digest
Association, Inc.
Pleasant Ville, New
York
04
Anchor Needle and Thread Journal
05
Modern Embroidery Series 1 to 10 MBD Publishers &
Distributer
06
Creative Embroidery Designs Ondorisha Publishers
Ltd
07 Mary Webb Embroidery Stiches Quantum Publishing
Ltd
08 Suman Verma Anmol Embroidery Designs Ajay Book service
09 Narendra Kataria Embroidery Wedding Sarees Monika International
3 HAND PAINTED TEXTILES OF INDIA
Bihar- Madhubani,
Orrisa- Patchitra,
Andhra Pradesh – Kalamkari
7
4 HAND PAINTED TEXTILES OF INDIA
Rajasthan- Pichwais, Mandana & Phad
Maharastra- Warli
7
S.Y. B.Sc. (Home Science)
III Semester
2019-20
FASHION DESIGNING- V
FD-5 INDIAN TEXTILES- I (Pr)
OBJECTIVES
1. To enable the students to learn various embroidery stitches & hand painted textiles of
India.
2. To make the students aware of the application of basic stitches in Traditional Indian
Embroidery.
Course Paper no Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
FD-5
INDIAN
TEXTILES-
I (Pr)
1 2 1 2 10 20 30
CONTENT
Block.
No
Topic and Details No. of Practical’s
assigned
1 Learn Basic Embroideries stitches
Kasuti Of Karnataka
Phulkari Of Punjab
Chikankari Of Uttar Pradesh
Kantha Of Bengala
Kutchi embroidery of Gujarat
Kashida Of Kashmir
7
2 Illustrate the painted textiles of the given states ( one of Each)
Bihar- Madhubani,
Orrisa- Patchitra,
Andhra Pradesh – Kalamkari
8
Rajasthan- Pichwais, Mandana & Phad
Maharastra- Warli
Note: Application of any one of the painted textile on garment.
EVALUATION
1. Internal evaluation (10 marks)
2. External –Final exam (20 marks)
REFERENCES
Sr. No. Authors Name Name of the book Name of Publisher
01 Savitri Pandit Indian Embroidery Jaymudra, Baroda
02 Shailja Naik Traditional Embroideries Of India A.P.H. Publishing
Corporation
03 Readers Digest Complete Guide to Needlework
The Readers Digest
Association, Inc.
Pleasant Ville, New
York
04
Anchor Needle and Thread Journal
05
Modern Embroidery Series 1 to 10 MBD Publishers &
Distributer
06
Creative Embroidery Designs Ondorisha Publishers
Ltd
07 Mary Webb Embroidery Stiches Quantum Publishing
Ltd
08 Suman Verma Anmol Embroidery Designs Ajay Book service
09 Narendra Kataria Embroidery Wedding Sarees Monika International
S.Y.B.Sc. (Home Science)
III Semester
2019-20
FASHION DESIGNING- VI
FD-6 INDIAN COSTUMES - I (Th)
OBJECTIVES
To understand the changes in Fashion
To become familiar with the ancient costumes of India
To Understand the changes in costumes of Indian Culture
Course Paper no Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
FD-6
INDIAN
COSTUMES
- I (Th)
1 2 2 2 20 50 70
CONTENT
Block No. Topic No. of
hours
1 Indian costumes from the earliest times to the beginning of the historical period
(Female Only)
Indus Valley Civilization Costumes (Female Only)
8
2 Indo Aryan and Vedic age (Female Only)
Mauryan and the Sunga Period (Female Only)
8
3 Satavana Period (Female Only)
Kushan Period (Female Only)
7
4 Gupta Period (Female Only)
Mughal Period (Female Only)
7
EVALUATION
1. One Internal test and Assignment (20 marks)
2. External –Final exam (50 marks)
REFERENCE
Sr. No. Authors Name Name of the book Name of Publisher
01 Jenny Davis A complete guide to fashion
Designing Abhishek publications,
02 Sheila Jefferson Know all about Clothing
Technology Abhishek publications,
03 Angela Thompson Textiles of south-east Asia Crowood Press Ltd..
04 Usha Kulsherestha
& Radha Kashyap Clothing Behaviour Pointer Publishers
05 S. N. Dar Costumes of India and Pakistan D.B. Taraporvala Sons &
Company Pvt. Ltd.
06 Rashen Alkazi Ancient Indian Costume National Book Trust, India.
07 A. Biswas Indian Costume
Publication Division
Ministry of Information &
BradCasting Govt. of India.
08 Meher Costelina Fashion Kaliedo scope Rupa & Co.
S.Y. B.Sc. (Home Science)
III Semester
2019-20
FASHION DESIGNING- VI
FD-6 INDIAN COSTUMES - I (Practical)
OBJECTIVES
1. To understand the changes in Fashion
2. To become familiar with the ancient costumes of India
3. To Understand the changes in costumes of Indian Culture
Course Paper no Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
FD-6
INDIAN
COSTUMES
–I (Pr)
1 2 1 2 10 20 30
CONTENT
Block.
No
Topic and Details No. of Practical’s
assigned
1 Illustrate the costumes of the given period ( one of Each)
Indus Valley Civilization Costumes
Indo Aryan and Vedic age
Mauryan and the Sunga Period
Satavana Period
7
2 Illustrate the costumes of the given period ( one of Each)
Kushan Period
Gupta Period
Mughal Period
8
EVALUATION
1. Internal evaluation (10 marks)
2. External –final exam (20 marks)
REFERENCE
Sr. No. Authors Name Name of the book Name of Publisher
01 Jenny Davis A complete guide to fashion
Designing Abhishek publications,
02 Sheila Jefferson Know all about Clothing
Technology Abhishek publications,
03 Angela Thompson Textiles of south-east Asia Crowood Press Ltd..
04 Usha Kulsherestha
& Radha Kashyap Clothing Behaviour Pointer Publishers
05 S. N. Dar Costumes of India and Pakistan D.B. Taraporvala Sons &
Company Pvt. Ltd.
06 Rashen Alkazi Ancient Indian Costume National Book Trust, India.
07 A. Biswas Indian Costume
Publication Division
Ministry of Information &
BradCasting Govt. of India.
08 Meher Costelina Fashion Kaliedo scope Rupa & Co.
S.Y. B.Sc. (Home Science)
III Semester
2019-20
FASHION DESIGNING- VII
FD-7 FASHION ILLUSTRATION –I (Pr)
OBJECTIVES
1. To enable the students to understand the concept of Fashion Illustration.
2. To develop skills in designing Fashion Accessories.
3. To develop Skills in designing Basic Silhouettes and Garments.
Course Paper no Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
FD-7
FASHION
ILLUSTRATION
–I (Pr)
1 6 3 4 30 70 100
CONTENT
Block No. Topic No. of
hours
1 LINE & CURVE STUDY (Free hand drawing)
Lines- Vertical lines, Horizontal lines, Diagonal lines & Zigzag lines
Shapes-Rectangle, Square, Oval & Round
Body Parts- Hand, Arms, Legs , Eyes, Nose & Lips
7
2 DIFFERENT TYPES OF NECKLINES
Round
Oval
Sweetheart
Square
V- Neck
Off shoulder
Keyhole
Slot
Boat
Bateau
DIFFERENT TYPES OF COLLARS
Peter pan (flat , raised)
Mandarin
Shirt collar
7
Polo neck
Shawl
Sailor
Bow collar
3 DIFFERENT TYPES OF SLEEVES
Plain
Cap
Puff
Leg-o-mutton
Flared
Petal
Raglan
Halter
Kimono
Bell
Dolman
Bishop
DIFFERENT TYPES OF JACKETS & COATS
Bolero
Weskit
Cardigan
Ski
Capelet
Vest
Blazer
Peajacket
Car coat
Safari
Jerkin
Parka
8
4 DIFFERENT TYPES OF SKIRTS
A-line
Circular/ round
Gored
Hanker chief
Sarong
Gathered
Slim
Pegged
8
Flounce
Peplum
Tiered (Prairie)
Pleat (box,knife & sunray)
Petal
Pareo
DIFFERENT TYPES OF TROUSERS
Straight
Skinny
Bellbottom(bootcut)
Flared
Wide leg
Pegged
Stirrup
Jodhpur
Cargo
Sailor pant
Sweatpant
Harem
Poshpant
Palazzo
EVALUATION
1. Internal evaluation (30 marks)
2. External –final exam (70 marks)
REFERENCES
Sr. No. Authors Name Name of the book Name of Publisher
01 Kathryn McKelvey
& Janine Munslow
Fashion Design Process, Innovation
and Practice Blackwell Publishers
02 Helen Goworek Fashion Buying Blackwell Signs
03 Bina Abling Fashion Rendering with Colour Prentice Hall Inc
04 Anne Allen
&Julien Seaman
Fashion Drawing – The Basic
Principles B.T Batsford Ltd
05 Colin Barnes Fashion Illustration Mcdonald & co. Ltd
06 Patrick John Fashion Design Illustration- Women B.T Batsford Ltd
Ireland
07 Ritu Bhargav Fashion Illustration & Rendering B. Jain Publishers(P
Ltd)
08
Essential Fashion Illustration- Color &
Medium Mao Mao Publications
09
Angel Fernandez &
Gabriel Martin
Roig
Drawing For Fashion Designers Paramon Edicioves
S.A
S.Y.B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT-V
Housekeeping and Facility Management-I (Theory)
OBJECTIVES
1. To introduce the students to the housekeeping department and its functions.
2. To make them learn the organizational structure of the department and the attributes,
job specifications, duties and responsibilities of housekeeping staff
3. To acquaint them with the layout of housekeeping department and the guest room.
4. To give them knowledge about the cleaning equipment and cleaning agents used in
the housekeeping department.
Course Paper
no
Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
Housekeeping
and Facility
Management-
I (Theory)
1 2 2 2 20 50 70
CONTENT
Block.
No
Topic and Details No. of Lectures
assigned
1 Introduction to Housekeeping:
Importance of Housekeeping
Responsibilities of Housekeeping
Co-ordination of Housekeeping Department with other
departments
Role of Housekeeping in other Institutes
9
2 Layout and Organization:
Layout of the Department
Hierarchy in Small, Medium and Large Hotels
Attributes and Job Description of the Staff
Selection of staff & their Training
9
3 Hotel Guest Room
Layout of Guest Room
Types and Status of Guest Room
Standard content of a guest room
Guest floor rules
6
4 Cleaning and Laundry Equipments
Classification, Use, Care and Maintenance
Selection and Purchase Criteria
Cleaning and Laundry Agents
Classification, Use, Care and Storage
Distribution and Control
Selection Criteria
6
EVALUATION
1. One Internal test (20 marks)
2. External –final exam(50 marks)
S.Y. B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT-V
Housekeeping and Facility Management-I (Practical)
OBJECTIVES
1. To make the students aware of procedures of cleaning guest room, public area and
different surfaces.
2. To make them learn the methods of keeping inventories
3. To acquaint them with different indoor- outdoor plants, landscaping and the art of
flower arrangement
Course Paper
no
Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
Housekeeping
and Facility
Management-
I (Practical)
1 2 1 2 10 20 30
CONTENT
Block.
No
Topic and Details No. of Lectures
assigned
1 Introduction to Cleaning
Types
Room cleaning (Bed making)
Public area cleaning
Cleaning of different surfaces (silver, copper, brass,
glass, wood, ceramic, leather)
Housekeeping Inventories
Cleaning equipments
Cleaning agents
Guest supplies
Linen
Uniform
08
2 Horticulture and Flower Arrangement
Indoor and outdoor plants
Landscaping
Flower arrangement
07
EVALUATION
1. Internal –Continuous evaluation (10 marks)
2. External –Final exam (20 marks)
REFERENCES
Sr. No. Name Author Publisher/ISBN/Edition
1 Housekeeping:
Operations, Design and
Management
Jaya B. George, Malini
Singh
Jaico,
9788179929476,
8179929477, 1st Edition,
2008
2 Hotel Housekeeping
Management &
Operations
Andrews Sudhir Tata McGraw-Hill
Education India,
9780070655720,
0070655723
3 Hotel Housekeeping: A
Training Manual
Andrews Sudhir Tata McGraw-Hill
Education India
9781259004988,
1259004988
4 Hotel Housekeeping Malini Singh Mcgraw Higher Ed
9780071333290,
0071333290
1st Edition, 2012
5 Hotel Housekeeping:
Operations and
Management
Raghubalan G. OUP India
9780199451746,
0199451745
Edition: 2015
S.Y. B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT-VI
Event Management-I (Theory)
OBJECTIVES:
1. To provide knowledge about the event industry
2. To make the students learn and understand the process of planning and controlling
3. To make them understand the importance of marketing and promotion in events
4. To acquaint them with various protocol codes and staging techniques
5. To teach them about financial aspects and safety measures in event
Course Paper
no
Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
Event
Management-
I (Theory)
1 2 2 2 20 50 70
Module Content Number of lectures
assigned
1 Introduction to Event Management
Events defined, Size and types
10
S.Y.B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT-VI
The event team, Qualities of event manager
Code of ethics, Feasibility factors (SWOT
analysis, Keys to success)
Concept and Design
Planning and designing the event
Developing and analyzing the concept
Logistics of the concept
2 Marketing and Promotion
Nature and Process of event marketing
Sponsorship
Image/Branding, Advertising, Publicity
Developing Public Relations
07
3 Protocol and staging
Titles, Protocol for dress, speakers,
Protocol for various events
Preparing for dignitaries
05
4 Financial aspect, Safety and security
Event Budgeting, estimating the cost of events
Making balance sheet
Break even analysis/profit-loss
Tips to make event profitable
Legal aspects
Occupational safety and health
Incident reporting, relevant legislations
08
Event Management-I (Practical)
OBJECTIVES
1. To equip the students with the knowledge of the various marketing and promotional
tools
2. To emphasize the importance of financial considerations in event management
Course Paper
no
Hours/week Credit Exam
hours
Marks-
Internal
Marks-
External
Total
Event
Management-
I (Pr)
1 2 1 2 10 20 30
CONTENT
Block.
No
Topic and Details No. of Lectures
assigned
1 Planning and Designing of Event
Theme, Selection of site and staging
Planning of birthday/wedding/baby shower or
any social event
10
2 Marketing and Promotion
Surveying various promotion medias
Writing report for promotion
5
EVALUATION-
1. Internal Evaluation-10 Marks
2. External Evaluation- 20 Marks
REFERENCES -
1. Event Management for Tourism, Cultural, Business and Sporting Events- Lynn Van
Der Wagen and Brenda R. Carlos, Pearson Education Inc, ISBN 978-81-7758-065-5
2. Event Planning and Management – Sandeep Sharma,Aadi Publications,ISBN:
9789380902289, 9380902289,Edition: 2011
3. Event Management- Purnima Kumari, Anmol Publications Pvt. Ltd., ISBN:
9788126149759, 8126149752, Edition: 2013
4. Event Management and Public Relations- Savita Mohan, Enkay Publishing House,
ISBN: 9789380995205, 9380995205, Edition: 1stEdition, 2012
S.Y.B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT-VII
Business Management (Financial Management )-I (Theory)
OBJECTIVES
1. To understand the importance of money management.
2. To understand the importance of Savings and Investment and credit.
3. To know the importance of Taxation.
Course Paper
no
Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
HM7-
Business
Management-
I (Theory)
1 2 2 2 20 50 70
CONTENT
Block.
No
Topic and Details No. of Lectures
assigned
1 Money Management
Meaning, definition, types, characteristics and sources
of:
Income
Expenditure
Budgeting
06
2 Savings and Investment
Definition, importance, Types and Means of savings
Banks and Banking Functions
Shares, Debentures and Stocks
Insurance
09
3 Credit
Meaning, definition, types and sources
Wise use of credit
06
4 Taxation
Definition, meaning, importance, types 09
EVALUATION
1. One Internal test (20 marks)
2. External –final exam(50 marks)
S.Y. B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT-VII
Business Management (Financial Management)-I (Practical)
OBJECTIVES
1. To understand the Banking functions.
2. To gain an insight into the current financial trends.
Course Paper
no
Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
HM 7
Business
Management-
I (Practical)
1 2 1 1 10 20 30
CONTENT
Block.
No
Topic and Details No. of Lectures
assigned
1 Project on Shares, Debentures and Stocks.
Project on different Insurance schemes offered.
07
2
Quarterly, half yearly and annual budgets.
Banking functions.
08
EVALUATION
1. Internal –continuous evaluation (10 marks)
2. External –final exam (20 marks)
REFERENCES -
1. Kulshreshtha R.S. “Financial Management” Agra: Sahityabhavan
2. Chandra, Prasanna. Financial Management: Theory and Practice. New Delhi: Tata McGraw
Hill Publishing (1993)
3. Donnelly, Gibson and Ivancevich. Fundamentals of Management. Texas: Business Publishers
Inc
S.Y. B.Sc. (Home Science)
III Semester
2019-20
FASHION DESIGNING- Elective
Elective- Garment Construction-I (Pr)
OBJECTIVES
1. To understand the appropriate stitching procedure.
2. To learn different types of seams, plackets, fasteners, pleats etc.
3. To learn the essential steps of clothing construction and acquire skills of
finishing methods.
Course Paper no Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
Elective-
Garment
Construction-
I (Pr)
1 2 2 2 20 50 70
CONTENT
Block No. Topic No. of
hours
1 FULLNESS
Pleats:-Knife, Box, Inverted Box
Gathers
Tucks:- Pin, Cross and variation
Dart:- Half ,Full
Yokes: - Straight, pointed & curve.
Placket:-
6
2 NECKLINES
Cutting & joining of bias
Bias binding/ piping
Facing- bias facing , shaped facing (Inside & outside)
6
3 PLACKETS & FASTENERS
Simple placket
Continuous placket
Wrap placket (kurta placket)
Zipper-Visible & invisible
8
4 Preparation of Child Bodice Block (2 Years)
A-line frock (cutting & stitching)
10
EVALUATION
1. Internal evaluation (20 marks)
2. Final Exam (50 Marks)
REFERENCES
Sr. No. Authors Name Name of the book Name of Publisher
01 Readers Digest Complete Guide To Sewing The Readers Digest
Association 1976
02 Raul Jewel Encyclopedia of Dress Making A.P.H. Pub.Co.New
Delhi
03 Ann Ladbury The Sewing Book
London Michell
Beazley International
Ltd 1978
04 Anna Jacob The Art of Sewing
UBS Publishers
Distributers Ltd.New
Delhi
05 Nurie Rlis/Gails
Strauss Sewing For Fashion Design
2nd
ED Upper Saddle
River:Prentice Hall
Inc 1997.
06 Winifred Clark Dress Making Techniques for Trade
Students
William Clowes &
sons Ltd.
S.Y. B.Sc. (Home Science)
III Semester
2019-20
HOSPITALITY MANAGEMENT- Elective
Hygiene and Sanitation (Practical)
OBJECTIVES
1. To familiarize the students regarding proper hygiene.
2. To impart knowledge about good personal hygiene and health habits.
3. To teach the students the proper handling techniques for potentially hazardous foods.
4. To help them recognize safe receiving, storing and handling raw and prepared foods.
5. To help develop ethics towards maintaining hygiene and sanitation at the work place.
Course Paper
no
Hours/week Credit Exam
Hours
Marks-
Internal
Marks-
External
Total
Hygiene
and
Sanitation
(Pr)
1 4 2 2 20 50 70
CONTENT:
Block/ Unit Topic No. of
Periods
1.
Introduction to Hygiene and Sanitation:
Importance of hygiene and sanitation in
The Hospitality Industry
Personal hygiene for staff members in
the production areas
Design of premises
Equipment used in kitchen: cleaning
and disinfection and care.
Protective clothing: selection,
efficiency, comfort, care and
maintenance
15
2
Food Poisoning (Meaning, Types) and
Food Spoilage
Water and food borne diseases
HACCP-Brief Introduction
Proper care and food sanitation
Food handling for kitchen and service
staff
High-risk Foods
Preventing Contamination
15
Temperature Control
Storage of various food materials
Food hygiene regulation
Cleaning Methods
Cleaning Agents: Water – Hard & soft
water, Detergents, Abrasives,
Disinfectants
Cleaning Schedules
Waste disposal
EVALUATION-
1. Internal continuous (20 marks)
2. External –final exam (50 marks)
References: -
Sr. No. Authors Name Name of the book Name of Publisher
1. Nicholas Johns Managing Food Hygiene
Mcmillan Publishers,
Hong Kong. 2000.
2. S. Roday Food Hygiene and Sanitation.
Tata Mcgraw Hill,
New Delhi, 1999.
3. Theodore Hough Elements of Hygiene and Sanitation.
4.
Kavita Ed
Marwaha. Food Hygiene
5.
David Mcswane
and Nancy R. Rue
The Essntials of food safety and
sanitation.
6. Andrews, S. Hotel Management
Lotus career
Counseling
7. Chakravarti B.K. A Technical Guide to Hotel Operation
Metropolitan New
Delhi
8. Andrews S. Hotel Front Office
Tata McGraw Hill
Publishing Co. Ltd.
9.
JonesU. and
Shirley N. and
Pauline D.
Hospitality and Catering Cassue
10.
Paige Grace and
Jane Paige The Hotel Receptionist ELBS
11.
Ridgway J. and
Brian R. The Catering Management Hand book Kogan Page
12. Negi J. (1997) Professional Hotel Management
S. Chand Company
Ltd., London.