1
STATE COUNCIL OF TECHNICAL EDUCATION AND VOCATIONAL TRAINING, ODISHA
TEACHING AND EVALUATION SCHEME FOR DIPLOMA IN NON-ENGINEERING COURSES
DISCIPLINE: HOTEL MANAGEMENT &
CATERING TECHNOLOGY
SEMESTER:5TH
SL
NO
SUBJECT
CODE
SUBJECT PERIODS EVALUATION SCHEME
L T P INTERNAL
EXAM
END
SEM
EXAM
TERM
WORK
PRACTICA
L EXAM
TOTAL
MARKS
TA CT Total
THEORY
1. 501 FOOD PRODUCTION &
BAKERY-IV
2 - - 5 10 15 35 50
2. 502 FOOD & BEVERAGE SERVICE-
IV
2 - - 5 10 15 35 50
3. 503 ACCOMMODATION
MANAGEMENT
4 - - 5 10 15 35 50
4. 504 FINANCIAL MANAGEMENT 5 - - 10 20 30 70 100
5. 505 SALES & MARKETING 6 - 10 20 30 70 100
6. 506 FOOD & BEVERAGE
MANAGEMENT
6 10 20 30 70 100
7. 507 BUSINESS COMMUNICATION-II 2 5 10 15 35 50
PRACTICAL/TERM WORK
8. 501P FOOD PRODUCTION &
BAKERY-IV
8 50 50 100
9. 502P FOOD & BEVERAGE SERVICE-
IV
2 50 50 100
10. 503P ACCOMMODATION OPERATION-II
2 25 25 50
GRAND TOTAL 27 12 150 350 125 125 750
2
FOOD PRODUCTION & BAKERY-IV(THEORY)
Code-501 Theory- 50 MARKS
(TA-5+CT-15+END TERM-30
1. Lander Theory :-
Layout
Terms
Control
Duties & Responsibilities of larder chef.
2. Charcutiere:-
Sausages
Forcemeat
Marinades, Cures, Brine
Bacon, Ham, Gammon
Galantines
Pates & Terrine
Mousse & Mousselines
Chaud Froid
Aspic & Glue
Non edible Displays
3. Appetizers & Garnishes
4. Sandwiches
3
Food Production & Bakery-IV
CODE:501P PRACTICAL -100 MARKS
(TERM WORK 50+PRACTICAL EXAM-50)
Topic
MENU-01
Consommé Carmen
Pullet Sauté Chasseur
Pommes Loretta
Haricots Verts
4
MENU-02
Bisque D’ecrevisse
Escalope De Veau viennoise
Pommes Batailles
Epinards au Gratin
MENU-03
Creme Du Barry
Darne De Saumon Grille
Sauce paloise
Pommes Fondant
Petits Pois A La Flamande
MENU-04
Veloute Dame Blanche
Cote De Porc Charcuterie
Pommes De Terre A LaCreme
Carottes Glace Au Gingembre
MENU-05
Cabbage Chowder
Poulet A La Rex
Pommes Marguises
Ratatouille
5
MENU-06
Barquettes Assortis
Stroganoff De Boeuf
Pommes Persilles
Riz Pilaf
MENU-07
Duchesse Nantes
Poult Maryland
Croquette Potatoes
Banana Fritters
Corn gal lets
MENU-08
Kromeskies
Filet De Sols Walweska
Pommes Lyonnais
Fungi Marirati
MENU-09
Vol-Au-Vent De Volaille Et Jambon
Poult a la Kiev
Creamy Mashed Potatoes
Butter tossed green peas
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MENU-10
Quiche Lorraine
Roast Lamb
Mint sauce
Pommes Parisienne
Plus 5 Buffets
Cold Buffet
Hot Continental
Hot Indian
Buffet Desserts
Bread Displays
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Food & Beverage Service – IV(Theory)
Code-502 Theory- 50 MARKS
8
(TA-5+CT-15+END TERM-30)
01.PLANNING & OPERATING VARIOUS F&B OUTLET
A. Physical layout of function and ancillary areas.
B. Objective of a good layout.
C. Steps in planning.
D. Factor to be considered while planning.
E. Calculating space requirement.
F. Various set ups for seating.
G. Planning staff requirement.
H. Menu planning.
I. Constraints of menu planning
J. Selecting and planning of heavy duty and light equipment
K. Requirement of quantities of equipment required like crockery, Glassware, Cutlery-steel or silver
etc.
L. Suppliers & manufacturers.
M. Approximate cost.
Planning Decor, furnishing fixture etc.
02.FUNCTION CATERING
BANQUETS
A. History
B. Types
C. Organisation of Banquet department
D. Duties & responsibilities
E. Sales
F. Booking procedure
G. Banquet menus
BANQUET PROTOCOL
Space Area requirement
Table plan/arrangement
Misc-en-place
Service
Toast & Toast procedures
INFORMAL BANQUET
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Reception
Cocktail Parties
Convention
Seminar
Exhibition
Fashion shows
Trade Fair
Wedding
Outdoor catering
10
03.FUNCTION CATERING
BUFFETS
A. Introduction
B. Factors to plan buffets
C. Area requirement
D. Planning and organisations
E. Sequence of food
F. Menu planning
G. Types buffets
H. Display
I. Sit down
J. Fork, Finger, Cold Buffet
K. Breakfast Buffets
L. Equipment
M. Supplies
Check list
04.GUERIDON SERVICE
A. History of guerdon
B. Definition
C. General consideration of operations
D. Advantages & Disadvantages
E. Types of trolleys
F. Factor to create impels, Buying – Trolley, open kitchen
G. Gueridon equipment
H. Gueridon ingredients
05.KITCHEN STEWARDING
A. Importance
B. Opportunities in kitchen stewarding
C. Record maintaining
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D. Machine used for cleaning and polishing
E. Inventory
Food & Beverage Service –IV(Practical) CODE:502P PRACTICAL -100 MARKS
(TERM WORK 50+PRACTICAL EXAM-50)
01 Planning & Operating Food & Beverage Outlets
Class room Exercise
Developing Hypothetical Business Model of Food & Beverage
Outlets
Case study of Food & Beverage outlets- Hotel & Restaurants
02 Function Catering – Banquets
Planning & organizing Formal & informal Banquets
Planning & organizing Outdoor caterings
03 Function Catering – Buffets
Planning & organizing various types of Buffet
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04 Guerdon Service
Organizing Mize-en-place for Guerdon Service
Dishes involving work on the Guerdon
Task-01 Crepe suzette
Task-02 Banana au Rheum
Task-03 Peach Flambé
Task-04 Rum Omelette
Task-05 Steak Diane
Task-06 Pepper Steak
05 Kitchen Stewarding
Using & operating Machines
Exercise – physical inventory
Accommodation Operations & Management-II(THEORY)
Code-503 Theory- 100 MARKS
(TA-10+CT-20+END TERM-70)
Liner Room:-
a) Activities of the liner Room
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b) Layout and equipment in the liner Room
c) Selection criteria for various liner items & Fabrics suitable for this purpose
d) Purchase of linen
e) Calculation of linen requirements
f) Liner control procedure & records
g) Recycling of discarded liner
h) Line hire
i) Stocktaking procedure & record
1. Uniforms:-
a) Advantages of providing uniforms to staff
b) Issuing and exchange of uniforms types of uniform
c) Selection and designing of uniform
d) Layout of the uniform room
2. Sewing Room:-
a) Activities and areas to be provided
b) Equipment provided
3. Laundry:-
a) Commercial and on site laundry
b) Flow process of industrial laundering-OPL
c) Stages in wash cycle
d) Laundry Equipment and machine
e) Layout of the laundry
f) Laundry Agents
g) Dry cleaning
h) Guest laundry/ valet service
i) Stain removal
4. Pest Control:-
a) Areas of infestation
b) Preventive Measures
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c) Control Measures for different infestations
5. Flower Arrangement:-
a) Flower arrangement in hotels
b) Equipment and material required for flower arrangement
c) Conditioning of plant material
d) Styles of flower arrangements
e) Principles of design as applied to flower arrangement
6. Planning and Organising the HKD:-
a) Area inventory list
b) Frequency Schedule
c) Performance and productivity standard
d) Time & motion study
e) Standard Operating Manuals – job procedure
f) Job allocation & work Schedule
g) Calculating Staff strength and planning duty roster
h) Training in HKD, performance Appraisals
i) Selecting of cleaning equipments and agents
j) Inventory level and non recycled items
7. Budget and Budgetary Control:-
a) The budget purpose
b) Planning capital budget
c) Operating budget. Controlling expenses – Income statement
d) Purchasing System – Method of buying
e) Stock Records – Issuing control
8. House Keeping institutions Other than hotels:-
9. Contracts Services:-
a) Types of contract services.
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b) Guidelines for hiring contract service
c) Advantages and disadvantages of contract service
10. Safety and Security:-
a) Safety awareness and accident prevention
b) Fire Safety and Fire fighting equipment
c) First aid
d) Keys and keys control
e) Crime prevention and dealing with emergency situation
11. Energy and water Conservation:-
12. Interior Decoration:-
13. Elements of design:-
a) Colour and its roll in decor
b) Window and Window treatment
c) Lighting and lighting fixtures
d) Floor finishes
e) Carpets
f) Furniture and fitting
g) Accessories
14. Layout of guest rooms – Refurnishing and Redecoration:-
a) Size of rooms, sizes of furniture’s, furniture arrangement
b) Principles of design
c) Colour harmony and colour scheme
15. New property Countdown:
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Accommodation Operations-II(Practical) CODE:502P PRACTICAL -50 MARKS
(TERM WORK 25+PRACTICAL EXAM-25)
1. Monogramming - Demonstration practice
2. Layout of liner and
Uniform Room/Laundry - Assignment
3. Laundry Machinery &
Equipment - Demonstration practice
4. Stain Removal - Demonstration
5. Flower Arrangement - Demonstration practice
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Financial Management
Code – 504, Theory- 100 MARKS
(TA-10+CT-20+END TERM-70)
03.RATIO ANALYSIS
01.FINANCIAL MANAGEMENT MEANING & SCOPE
A. Meaning of business finance
B. Meaning of financial management
C. Objectives of financial management
02.FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION
A. Meaning and types of financial statements
B. Technique of financial analysis
C. Limitations of financial analysis
D. Practical problems
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A. Meaning of ratio
B. Classification of ratios
C. Profitability ratios
D. Turnover ratios
E. Financial ratios
F. Du Pent Control Chart
G. Practical Problems
04.FUNDS FLOW ANALYSIS
A. Meaning of funds flow statement
B. Uses of funds flow statement
C. Preparations of funds flow statement
D. Treatment of provision for taxation and proposed dividends (as non-current liabilities)
E. Practical problems
05.CASH FLOW ANALYSIS
A. Meaning of cash flow statement
B. Preparation of cash flow statement
C. Difference between cash flow and funds flow analysis
D. Practical problems
06.FINANCIAL PLANNING MEANING & SCOPE
A. Meaning of Financial Planning
B. Meaning of Financial Plan
C. Capitalisation
D. Practical problem
07.CAPITAL EXPENDITURE
A. Meaning of Capital Structure
B. Factors determining capital structure
C. Point of indifference
D. Practical problems
08.WORKING CAPITAL MANAGEMENT
A. Concept of working capital
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B. Factors determining working capital needs
C. Over trading and under trading
09.BASICS OF CAPITAL BUDGETING
A. Importance of Capital Budgeting
B. Capital Budgeting appraising methods
C. Payback period
D. Average rate of return
E. Net Present Value
F. Profitability index
G. Internal rate of return
H. Practical problems
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Sales & Marketing Code No – 505 Theory- 100 MARKS
(TA-10+CT-20+END TERM-70)
1. Introduction
- Hospitality industry - A profile
- Size – Uniquoncess – Complementary role of Hospitality Industry with other Industries
- Major participants organized sector
- Key factors of success
- Contribution to Indian economy
- Growth potential
2. Marketing
- Basic concepts – Needs, Wants, Demands, Exchange
- Transaction, value and satisfaction in Hospitality Industry
- Marketing process – Marketing philosophies
- Related application of concept in Hotel Service Industry
3. Marketing Information System
- Concepts and Components
- Internal Record System (Result Area)
- Marketing Research System
Scope in Hospitality Business
Process and Characteristics
Managerial use of
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- M.I.S with special reference to rooms, restaurants, banquets and facilities
4. Marketing Environment
- As basis of needs and trend analysis and marketing effectiveness
- Swot analysis for hospitality Industry of Micro and Macro environment
5. Product
- Defining the hospitality product
Difference between goods and services product
Levels of product – Generic, expected, augmented, potential
Tangible and in tangible products
Product mix in hospitality business
6. Branding
- Basic concepts, brand equity – branding of hotels
7. Pricing of Hospitality
- Concept and Methodology
8. Integrated Marketing Communication
- S.M.M.R Model
- Steps in developing effective communication plan
- Communication mix
- Direct marketing – tale marketing – advertising
- Sales promotion, P.R and publicity
9. Personal selling
- Principles and practices in hospitality selling
- Selling process – AIDA –MODEL – ORAM
- Guest as a sales force
10. Marketing arithmetic
- Ratios
- Planning AID sales
11. Marketing Planning Process
- Understanding the Marketing process
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Marketing concepts
Company Business capabilities
Marketing environment
Guest wants
Marketing mix
Steps in detail
Assignment
Preparing a marketing plan for a specially restaurant
Marketing plan for a star 100 room resort
Marketing plan to market yourself
12. Consumer behaviour
Guest satisfaction – Reality of hospitality business
Factorial analysis of consumer behaviour
Decision marketing process
Strategic consideration of consumer behaviour in hospitality business
Hospitality business
Need and importance of in house marketing
Mr. Singh threatens legal action against a luxury hotel
13. Market segmentation
- Segmenting the customer – general consideration
- Socio-economic groups
- Women
- Short break makers
- Active leisure
- Eating habits
- Corporate sector
14. Strategic Marketing
- Mission statement of hotel-objectives-tactics
- Strategic planning process, portfolio analysis
- Defining the business – differentiation
- Strategic consideration – value addition
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- Product service quality – image – capability
- Industrialisation of service strategic aspects
- Positioning the product and market
15. Hospitality marketing organisation
- Case study
- Seminar
16. A day in the life of a sales manager/sales executive
17. T.Q.M Marketing in hotels
- Integration of marketing functions for Total Quality Mgt.
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Food & Beverage Management Code –506, Theory- 100 MARKS
(TA-10+CT-20+END TERM-70)
Part – I
1. Food cost control:-
a. Introduction to cost control
b. Define cost control
c. Objectives and advantages of cost control
2. Food control cycle:- (Purchasing control)
a. Aims of purchasing
b. Job description of purchase manager
c. Types of food purchase
d. Quality purchasing
e. Purchasing procedure
f. Methods of purchasing
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g. Source of supply
h. Standard purchase Specification
i. Purchase order form
j. Ordering cost
k. Carrying cost
l. EOQ
3. Receiving control:-
a. Aims of receiving
b. Receiving staff
c. Equipments for receiving
d. Document given by supplier
e. Delivery notes
f. Bills/Invoice
g. Credit notes
h. Records Maintained in the receiving department
i. Goods received book
j. Meat tags
k. Receiving procedure
l. Bound receiving
m. Frauds in receiving department
4. Storing and Issuing Control
a. Aims of store control
b. Food store room personnel
c. Arrangement of food
d. Location of storage facilities
e. Security
f. Stock control
g. Types of foods received
h. Record Maintained
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i. Issuing Control
j. Requisitions
k. Transfer notes
l. Stock Taking
5. Production Control
a. Aim and objective
b. Forecasting
c. Fixing of standard
- Definition of standard (Quality & Quantity)
- Standard Recipe (Definition, Objective and tests)
- Standard Portion Size (Definition, Objective and Equipments Used)
- Standard Portion Cost
6. Sales Control
- KOT
- Bills
- Billing Procedure- Cash & Credit Sale
- Casher summery Sheet
Part-II
7. Cost Dynamics
a. Element of Cost
b. Classification of Cost
8. Sales Concept
a. Various Sales Concept
b. Use of Sales Concept
9. Inventory Control
a. Importance
b. Objective
c. Method
d. Level and Technique
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e. Perpetual Inventory
f. Monthly Inventory
g. Pricing Of commodities
h. Comparison of Physical And Perpetual Inventory
10. Beverage Control
a. Purchasing
b. Receiving
c. Storing
d. Issuing
e. Producing Control
f. Standard Recipe
g. Standard portion Size
h. Bar frauds
i. Books Maintained
11. Sales Control
a. Procedure of Cash Control
b. Machine System
c. ECR
d. NCR
e. Preset Machines
f. POS
g. Reports
h. Theft
i. Cash Handling
12. Budgetary Control
a. Define Budget
b. Define Budgetary Control
c. Objective
d. Types of Budget
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13. Variance Analysis
a. Standard Cost
b. Standard Costing
c. Cost Variances
d. Material Variances
e. Labour Variances
f. Overhead Variances
g. Fixed Overhead Variances
h. Sales Variances
i. Profit Variances
14. Labour Cost Control
a. Staffing
b. Payroll
c. Over Time
15. Breakeven Analysis
a. Breakeven Chart
b. PV Ratio
c. Contribution
d. Marginal Cost
e. Graphs
16. Menu Merchandising
a. Menu Control
b. Menu Structure
c. Planning
d. Pricing of Menu
e. Types of Menu
f. Menu as Marketing tool
g. Layout
h. Constraints of Menu Planning
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17. MIS
a. Reports
b. Calculation of Actual Cost
c. Daily Food Cost
d. Monthly Food Cost
e. Statistical Revenue Reports
BUSINESS COMMUNCATION-II
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CODE-507 Theory- 50 MARKS
(TA-5+CT-15+END TERM-30)
Part-I
A. BUSINESS COMMUNCATION
1.1 Nature of Communication
1.2.Channel of communication
1.3. Channel of Selection
B.2 Organizational Communication
2.1Upward,Downward,lateral,purpose,functions
2.2Written communications-Memos,circular,notice
2.3Communication with in groups-Nature,purpose,merits ,demerits
C.Handling Meetings
3.1Types of Meetings
3.2 Structure of Meetings-Agenda,minutes
D.Communicating with the outside World
4.1Letter writing –types of letter
Part-II
1.Appraisal
Self and Subordinates
Writing effective appraisal
2.Report Writing
Types of report
Need of writing effective reports
3.Presentation
Types of presentation
Making effective presentation
Use of audio visual aids in presentation
4.Intreview
Definition
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Need and purpose
Type
Strategies for interview