prospectus - kavikulaguru kalidas sanskrit universitykksanskrituni.digitaluniversity.ac/webfiles/bsc...

Bsc.Hospitality Studies

1

Bachelor of Science Hospitality Studies ( I, II & Final Year)

Yearly Pattern

2011-2012 and

onwards

PROSPECTUS

BACHELOR OF SCIENCE – HOSPITALITY STUDIES

B.sc in Hospitality Studies Part – I

B.sc in Hospitality Studies Part - II

B.sc in Hospitality Studies Part - III


2

Scheme and Syllabus for

B.sc in Hospitality Studies Part - I

2011 Onwards

THEORY Sr. No.

Subject Marks Allotted Min. Pass

Marks

No. of Periods

Exami nation Hours

Sessional Final Theory

Total

1-T-1 Sanskrit 20 80 100 45 03 03

1-T-2 General English &Communication 20 80 100 45 03 03

1-T-3 Food Production Principles 20 80 100 45 03 03

1-T-4 Basic Food & Beverage Service 20 80 100 45 03 03

1-T-5 Basic Hotel Housekeeping 20 80 100 45 03 03

1-T-6 Hotel Engineering 20 80 100 45 03 03

1-T-7 Front Office-I 20 80 100 45 03 03

1-T-8 Hygiene & First Aid 20 80 100 45 03 03

Library 02

800 24+02=26

PRACTICAL Sr. No. Subject Term Work

Marks Final

Practic al

Marks

Total Min Pass

Marks

No. of Periods

Exami nation Hours

1-P-2 General English & Communication — 50 50 25 02 02

1-P-3 Food Production Principles 25 100 125 60 08 04

1-P-4 Basic Food & Beverage Service 25 100 125 60 04 03

1-P-5 Basic Hotel Housekeeping 25 50 75 40 04 03

1-P-6 Hotel Engineering ______ 50 50 25 02 03

1-P-7 Front Office-I 25 50 75 40 02 03

500 22

Note Industrial Training 12 Weeks - Summer exams to be completed by MID April Log Book on training should be maintained by the student and signed by Training Co-ordinator/ Head of the Deptt./ Head of Institution. Grade should be allotted as :- Excellent A, Very Good-B Good -C, Fair-D, Poor-E.


3

B.sc in Hospitality Studies Part - II 2011 Onwards

THEORY

Sr. No.

Subject Marks Allotted Min Pass Marks

No. of Periods

Examin ation Hours


Total

2-T-1 Sanskrit 20 80 100 45 03 03

2-T-2 Basic French Language 20 80 100 45 03 03

2-T-3 Quantity Food Production 20 80 100 45 03 03

2-T-4 Food & Beverage Operations 20 80 100 45 03 03

2-T-5 Hotel Housekeeping Operations 20 80 100 45 03 03

2-T-6 Front Office Operations 20 80 100 45 03 03

2-T-7 Catering Science & Nutrition 20 80 100 45 03 03

2-T-8 Basic Accounts 20 80 100 45 03 03

800 24

PRACTICAL Sr. No.

Subject Term Work Marks

Final Practical

Total Min Pass

Marks

No. of Periods

Examin ation Hours

2-P-1 Basic French Language — 50 50 25 02 03

2-P-2 Quantity Food Production 25 100 125 60 08 04

2-P-3 Food & Beverage Operations 25 100 125 60 04 03

2-P-4 Hotel Housekeeping

Operations

25 50 75 40 02 03

2-P-5 Front Office Operations 25 50 75 40 02 03

2-P-6 Training Viva / Voce / P — 50 50 25

500 18

Note Outdoor Catering 10 times * Compulsory Educational Tour of 10 days during the Academic year * On completion of vacation training presentation is compulsory which will be evaluated by external & Internal. * Internal - Training Placement Incharge External- Examiner appointed by University


4

B.sc in Hospitality Studies Part - III

THEORY Sr. No.

Subject Marks Allotted Min Pass

Marks

No. of Periods

Exami nation Hours


Total

3-T-1 Sanskrit 20 80 100 45 03 03

3-T-2 Computer Application 20 80 100 45 03 03

3-T-3 Advance Food Production 20 80 100 45 03 03

3-T-4 Food & Beverage Management 20 80 100 45 03 03

3-T-5 Accommodation Management 20 80 100 45 03 03

3-T-6 Tourism And Public Relation 20 80 100 45 03 03

3-T-7 Human Resource Management 20 80 100 45 03 03

3-T-8 Financial Analysis & Decision Making

20 80 100 45 03 03

Library 02

800 24+2=26

PRACTICAL Sr. No.

Subject Term Work Marks

Final Practica

l

Total Min Pass

Marks

No. of Periods

Exami nation Hours

3-P-1 Computer Application 25 50 75 40 02 03 3-P-2 Advance Food Production 25 100 125 60 08 04

3-P-3 Food & Beverage Management 25 100 125 60 04 03

3-P-4 Accommodation Management 25 50 75 40 02 03

3-P-5 Training Viva- Voce & Project work

— 50 50 25 02 03

450 18


5

1-T-1

SANSKRIT

1-T-2


6

1-T-2

General English & Communication

Theory - 80 Sessional - 20

Total - 100

Objective - This is course is designed to improve Oral and Written Communication skills for proper and meaningful conversational interaction in the hospitality industry.

Outcome: Students are expected to learn & improve-upon communication skills.

UNIT C O N T E N T MARKS

I Comprehension of an Unseen Passage 10

II Report Writing

• Feasibility Studies • Sales Report • Report on College

Gathering • Summer Training etc.

10

III Writing Skills & Letters

■ Complaint letter • Enquiry letter • E-mail writing •

Quotation letter notices, circulars, advertisements, press

notes, memos, etc.

10

IV Aspects and Types of Communication: The communication Process - an introduction, its definition, sender-receiver variable, the importance of a meaningful feedback. Types of communication. Formal-informal, verbal-non verbal, directions of communication, Importance of body language, eye contact, facial expression, etc. in verbal communication.

10

V Non verbal & Barriers of Communication: Bar chart, pie chart, organizational chart - The importance of Non Verbal Communication.Difference between verbal and non-verbal communication Barriers of Communication Types of Barriers. - Their types (Physical, Mechanical, semantic, cultural, psychological), ways of overcoming barriers of

communication

10

VI Writing a Bio-data / Résumé or Application for a job /Précis Writing

10

VII Expressing the same idea / thought in different ways / Paragraph writing

10


7

VIII Language Skills : Stress on conversational English Dialogue writing on various Functional situations, Related to the hotel industry (making enquiries, giving suggestions and instructions, expressing Regrets), use of fillers/phrases appropriate to conversational English (as a matter of fact, I’m afraid, etc)- stress to be laid on grammatical accuracy, appropriateness and sentence structure.

10

1-P-1

General English & Communication (P R A C T I C A L)

Marks - 50

Objective - This is course is designed to improve A) Business Communication in the form of

1. Need, purpose, nature, models 2. Channels of Business communication 3. Selection of channel

B) Organizational Communication 1. Upward, Downward, lateral, purpose, functions 2. Written communications

■ Advertisements ■ Press notes ■ Notices ■ Circulars ■ Memos

C O N T E N T

1. Situational role play. Students will be taught to communicate effectively in correct grammatical English while dealing with numerous problems at the working place. Handling meetings Types of meetings Structuring a meeting : agenda and minutes Conducting a meeting

2. Telephone conversational skills 3. Interview Techniques 4. Grammar

5. Newspaper Reading

Books Recommended:-

1. Wren and Martin - English Grammar 2. Examine your English by Margaret M. Malson, published by Orient Longman 3. Common Mistakes in English by T.J.Fitkies, Published by Orient Longman 4. Developing Communication Skills by Krishna Menon and Meera Banerjee,

Published by Macmillan India Ltd. 5. Communications in Tourism and Hospitality, Lynn Van Der Wagen,

Hospitality Press.


8

1-T-3 FOOD PRODUCTION PRINCIPLES

Theory - 80 Sessional -20

Total - 100


I Introduction

• Definition of cooking • Origin of modern cookery •

Escoffier, Marie Antonie Careme • Nouvelle cuisine • Aims

& objectives of cooking • Weight & volumes Equivalent

(conversion tables) (American ; British) • Temperature

conversion °C to °F • Attitude & Skill in Kitchen.

10

II Kitchen Organization

• Classical kitchen brigade - duties &

Responsibilities • Kitchen staffing in various

categories of Hotels • Inter-departmental co-

ordination • Different sections of food production

department • Tools and utensils used in kitchen

10

III Basic Methods of Cooking • Heat Transfer : Conduction, Convection; Radiation • Methods: Boiling, Baking; Simmering; Stewing; Braising; Broiling; Poaching; Grilling; Roasting; Frying, Steaming. • Texture.

FUELS

• Advantages & Disadvantage of fuels used in

kitchen • Gas • Charcoal • Electricity •

10

IV A classification of raw materials according to their functions

• Foundation material • Salt • Liquid • Sweetening

• Fats & Oils • Raising Agents • Thickening Agents •

Flavors • Seasonings •

10

V Milk and Milk Products : Introduction, Processing of Milk, Pasteurization, Homogenization, Milk in Various Forms e.g. Toned, Powder, Condensed and Evaporated etc., Cream – Introduction, Processing & Types., Butter –Introduction, Processing & Types, Cheese – Introduction, Classification, with examples, Processing, Types, Cooking with Cheese & Uses.

10


9

VI Foundation of continental cookery • Stocks: Definitions; classification, Preparation, recipe of 1 lt. storage, uses, care, (7) golden rules of stock making. • Soups : Definitions ; Classification, Consommé (recipe 1 lt.), garnishes for all kinds of soups, accompaniments for soups • Sauces : Definition: Classification/ compositions, recipe of mother sauces - 1 lt. Derivatives- any 5 • Fumets, Glazes, Essences, Aspics,

10

VII Meat, Fish & Poultry: Fish: Introduction to Fish, Classification of Fish with examples, Selection of Fish, Shellfish, Cuts of Fish, Cooking of Fish Local names of Finfish / 10 Local names of Shellfish. Poultry : Introduction to Meat Cookery,

Cuts of Lamb / Mutton,

Selection & Uses of its Cuts,

Cuts of Poultry, Selection &

Uses of Cuts

10

VIII Cuts of vegetables Preparation of ingredients Culinary Terms (Western Culinary Terms from Modern Cookery - I, Thangam E. Philip) Effect of heat on vegetables, meat, fish, &cheese.

Egg Cookery Introduction, Structure & Selection, Methods of Cooking and Uses of Eggs in Cookery.

10


10

1-P-2 FOOD PRODUCTION PRINCIPLES

(P R A C T I C A L) Term Work -25

Practical- 100 Total - 125

UNIT C O N T E N T

1 Cut of vegetable 1. intro to equip / Rota / Indenting 2 Indian Menus - 10 (Six Course Menu) Roties - 6 Varieties Dal - 6

Varieties Vegetable 4 / Paneer 2 Varieties Meat 2/Chicken2/Fish2 Varieties Rice - 6 Varieties Sweets - 6 Varieties

3 Continental -6(Six course menu) Soup (Thick, Thin, Cream soups) Main course (Four vegetarian, Four non-vegetarian) Accompaniments(vegetables, salads, potatoes ) Desserts (Sundae, Caramel Custard, Honeycomb mould, coffee mousse, college pudding, trifle pudding, fresh fruit platter, Chocolate pudding)

4 Snack Menu- 4 South Indian ,Parathas, North Indian ,Poha / Cutlets

5. Breads:- Quick Bread-Pour batters(waffles/pancakes/popovers) Drop batters(muffins/coffee cakes/biscuits)

6. Cakes :-

• With Shortening - pound cake, cup cake, fruit cake, layer cake •

Un shortened-Angel cake, Sponge Cake • Combination- Chiffon Cake

7. Cookies:-

• Drop Cookies • Short dough cookies • Bagged out cookies •

Rolled Cookies • Ice box Cookies • Coconut Macaroons

8. Pastries:-

• Short Crust • Danish • Flaky • Choux

Books Recommended:-

• Modern Cookery Vol I&II - Philip Thangam

• Theory Of Cookery - Arora Krishna

• Professional Charcutier - Kinsella john, Harvey David, John Wiley & Sons NY

• Food Preparation & Cooking-Thornes Stanley, Ellenborough House, Wellington Street

• Professional; Cooking - Gisselen Wayne; John Wiley & Sons

• Larousse Gastronomique

• Basic Cookery - Stevenson David R; Stanley Thrones Ltd.

• Prashad - Cooking with Indian masters - Indrasingh Kalra

• Professional baking - Gisselen Wayne; John Wiley & Sons

• Understanding Cooking - Lundburge & Kotschevan

• Theory Of Catering - Kinton Cesarani; Hodder & Stoughton

• Basic Cookery-The Process Approach-Daniel R Stevenson;Stanley Thrones

Ltd.


11

1-T-4 Basic Food & Beverage Service

Theory 80 Sessional -20

Total - 100 THEORY


I Food & Beverage Service Outlets: Classification of food and beverage operations a) Commercial: Residential / Non-residential b) Welfare: industrial / Institutional / Transport (Air, Road, Rail, Sea). Types of outlets and types of meals served (coffee shops, snack bar/ counter service vending machines, specialty restaurants, operations, Room service). Essential Equipments in Food & Beverage Service Familiarization and classification of equipments, Furniture (light & décor), Glassware – various types with capacities and use Tableware, Chinaware, Cutlery, Hollow ware- – various types with capacities and use, Other equipments – use.

10

II The Food & Beverage Service Areas

• Restaurant • Coffee shop • Room Service • Bars •

Banquets • Snack Bar • Executive Lounges • Business

Centre • Discotheque • Night Club • Multiplexes

Auxiliary Areas of the Food and Beverage Pantry/Stillroom, Food pickup areas, Stores, Linen room,

Kitchen stewarding, Silver room

10

III The Food & Beverage Service Personnel • The Food & Beverage Service Organization Structure • Attitude of Waiters, Personal Hygiene, Appearance, Salesmanship, Sense of Urgency, Customer Satisfaction, Punctuality, Attitude towards Guest. • Basic Etiquettes, • Do's & Don'ts of Waiter (Positive & Negative Attitude)

• Mise-en-Scene • Mise-en-place

10

IV Sandwiches – types , parts of

sandwiches

• Service of Ice-cream • Service of Breakfast • Service of

Cheese

10

V The Food & Beverage Service Method

• Table Service : Silver, English, American, Russian,

French • Self Service : Buffet & Cafeteria • Specialized

Service : Gueridon, Lounge & Butler • Single Point Service

: Takeaway, Vending, Kiosks, Food Courts & Bars

10

VI • Receiving the Guest • Points to be remembered while

laying a Table • Points to be observed while waiting at a table

• Taking order on KOT & use of KOT

10


12

VII Menu

• Origin of Menu • Menu compilation • Type of Menu : Table d'

hote,

A 'la Carte • French Classical Menu • Classical Food &

Accompaniments with Cover

10

VIII • Service of Salads & Sandwiches • Classification of

Beverages • Services of non Alcoholic Beverages

Tobacco • Availability, Types, Wrapper & Sizes • Storage •

Service

10

1-P -3

Basic Food & Beverage Service

(P R A C T I C A L)

Term Work - 25 Practical -100

Total - 125

C O N T E N T

1 Restaurant Etiquettes

2 Restaurant Hygiene Practices 3 Identification OF Equipments 4 Laying & Relaying of Table Cloth

5 Napkin Folds

6 Carrying a Salver & Tray

7 Service of Water 8 Handling Of Service Gear 9 Carrying Plates ,Glasses

10 Clearing ashtray 11 Compilation and service of French Classical Menu, 3 Course, 5

Course & 7 Course

12 Service of Cigars 13 Service of Non Alcoholic Beverages

14 Linen 15 Crumbing & Clearance


13

Books Recommended:

• Food and Beverage Service - Lillicrap. D.R. ; Edward Arnold Ltd. London

• Professional Food and Beverage Service Management - Verghese

Brian;

Macmillan India Ltd.

• Food and Beverage management and Service -Waiter; Barrie & Jenkins

London

1965.

• The Waiter - Fuller John & Currie. A.J ; Hutchinson

• Food and Beverage Service- Dhawan Vijay; Franc Bros & Co.

• The Steward, Dias. P


14

1-T-5 BASIC HOUSEKEEPING – I

THEORY : 80 SESSIONAL :20

TOTAL : 100


I INTRODUCTION

• Introduction and Importance of Hotel House-Keeping

Department • Basic layout of House keeping Department •

Co-ordination of House-Keeping with other departments of the

hotel • Responsibility of House- Keeping department

10

II House Keeping Department

• Organization of HK department. (Large / medium/Small) •

Job description & Job specification of staff in the House Keeping

department. • Professionalism in House Keeping • Aims of

professional House keeper • Qualities of House Keeping staff •

Guest Relations & Human Relation

10

III Briefing, Debriefing, • Daily cleaning -(Occupied / Departure / Vacant/ Under Repair /VIP) • Weekly cleaning • Spring cleaning • Public area cleaning (Lobby/cloakroom/Restaurant/ Bar/Banquet Halls / Admin officer lifts & Elevations / staircase /Back areas / Front areas/ Corridor) • Contract Cleaning • Evening service • Second service

10

IV • House Keeping desk - Importance, Role, Co-ordination, Role during, Emergencies. • General operations of control desk. • House Keeping Pantry - Indenting from stores, layout of floor pantry. • Handling Lost & Found - Guest articles & Hotel articles. • Reports, Forms, Formats & Registers used in House Keeping department. • Maid's cart • Guest Room supplies - Standard, Regular; VIP & VVIP, Replacement of guest supplies & amenities. • Employee check in area • Gate pass

10

V Hotel Guest Room • Types and basic layout of guest room • Layout of corridor; Rules on guest floor Furniture / Fixture / Fittings / Soft furnishings / Accessories / Guest supplies / Amenities in a guest Room (to be dealt in brief only)

10

VI Cleaning Equipment

• Types of equipments • Operating principles of equipment •

Storage, use, upkeep, Maintenance • Selection • Brand Names

10

VII Cleaning Agents

• Types of cleaning agents • Characteristics of good cleaning

agent • Ph scale and cleaning with their application • Cleaning

products (Domestic / Industrial) • Brands Names. •

Distribution & Control

10


15

VIII Laundry

• In house Vs contracting, merits & Demerits • Equipments

used in a Laundry (Washing machine/ Hydro extractor/Tumbler/

calendar or flat work Iron / steam press / Cooler press / pressing

tables. • Cleaning agents • Dry cleaning • Blueing •

Starching • Procedures of a Laundry (work flow) • Lay out •

10

1-P-4

BASIC HOTEL HOUSEKEEPING (P R A C T I C A L)

Term Work -25 Practical -50

Total -75

S no C O N T E N T

I Cleaning & polishing of surfaces Glass Laminated Surface Wood & allied surface Metals : copper, Brass, silver, aluminum & steel Leather, rexin, plastic & ceramic

II Cobweb cleaning Sweeping, Mopping

III a) Guest Room cleaning ; Bed making & Toilet cleaning b) Publish area cleaning

IV Organizing & use of maid's Trolley

V Washing of fabric : Hand wash, Machine wash, Blueing of fabric, starching (Rice /sago / Branded starching material) Ironing.

Assignments: ♦ List of cleaning agents - Brand name & prices ♦ List of guest supplies in different categories of hotels- Project on House

Keeping Supplies List of equipment used in HK - Brand names - manufactures - along with specification Lay out making of HK Department Visit to a Laundry

♦ Visit to local hotel to see House Keeping department & Rooms Books Recommended:

1. G. Raghubalan Smritee Raghubalan, Hotel housekeeping Operations and Management ,First 2007,Oxford University Press, YMCA library Building, Jai singh Road, New Delhi,

2. Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York.

3. Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,. Edward Arnold Ltd. London (ELBS)

4. Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill - Delhi

5. Professional Housekeeping, Tucker Schneider, VNR 6. Housekeeping Management for Hotels & Residential Management, Rosemary


16

Hurst; Heinemann

7. Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. 8. Managing H.K. Operations, Margaret Kappa. 9. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace

Brigham; Arnold Hienman, Indiana.


17

1-T-6 HOTEL ENGINEERING Theory 80

Sessional -20

Total - 100


I Maintenance Definition of maintenance, scope, objectives of maintenance, role and importance of maintenance department, Organizational chart, Duties and responsibilities of maintenance department, Types of maintenance. External and Internal wall finishes, Different types of paints, Causes and cure of dampness.

10

II Fuels and Gas Definition of fuel, types, calorific value, characteristics of good fuel, comparison of solid, liquid and gaseous fuels. Definitions of heat, temperature, modes / methods of heat transfer, L.P.G. (Liquefied Petroleum Gas) and its properties, Principle and construction of gas burner, Precautions to be taken while using gas.

10

III Electricity Fuse, Circuit Breaker, Socket, Switch, Plug, Importance of earthing, AC and DC system of supply, power in ac single phase and three phase, Calculation of electricity bill, Wiring system, Precautions to be taken while using electrical appliances.

10

IV Lighting Systems Basic definitions, light sources, natural light, artificial light, lighting system design, Methods of lighting (Direct, Indirect), Types of lamps: incandescent, electric discharge lamps.

10

V Water and Waste Water Systems Hard and soft water, types of hardness, Methods of water softening (Lime soda process, Ion exchange process, zeolite method), Cold and hot water distribution system, Various plumbing fixtures, Water taps, traps and closets, Flushing system. Energy Management: Hotel Maintenance Contract, Energy Management, Equipment Replacement Policy, Waste Management

10

VI Refrigeration and Air conditioning Definition, Pressure, Energy, Heat, Temperature, latent heat, specific heat, boiling point, dry and wet bulb temperature, defrosting, refrigerant: types, properties of good refrigerant, unit of refrigeration, Vapour compression refrigeration cycle. Condition of comfort, Types of AC systems : Central AC, Window AC, Working of AC and its components Ventilation : its need and types.

10


18

VII Safety in Hotel Industry Classification of fire, causes of fire, Methods and types of fire extinguishers (portable and stationary), Fire detector (Smoke and Temperature), Fire prevention, fire notification. Facilities Planning & Strategies: Space Requirement for various areas in Hotel, operating areas, estimation of water requirement for Hotels, Electrical load estimation for all types of Hotels.

Implementation Strategies – Study of various Hotels to get a better idea.

10

VIII Communication Systems and Transportation Uses, maintenance and care of telephone system, telex, fax, mobile, internet (e-mail) etc. Elevators, Escalators: Their operation and maintenance, Document transportation.

10

1-P-5 HOTEL ENGINEERING

(P R A C T I C A L) Marks: 50 Demonstrations / Field Visits

1. Principle and Construction of gas burner 2. Electrical Accessories: Fuse, Switch, Socket, Plug etc. 3. Wiring Systems 4. Lighting Systems and types of lamps 5. Signs and Symbols 6. Hot and Cold Water Distribution System 7. Plumbing Fixtures 8. Different types of taps: Bib tap, Pillar tap, Waste - not tap 9. Refrigerator / Vapour Compression system in hotel 10. Air Conditioner: Window AC 11. Safety Systems: Fire Extinguishers, Fire detectors, alarm etc. 12. Functioning of Elevator and Escalator 13. Soldering and Disordering 14. Maintenance Tools: Tester, Screw driver, Wire cutter, Plier, Chisel, Rip saw,

Hack saw, Claw hammer

Books Recommended:

• Hospitality Facilities Management and Design -David M.

Stipanuk, Harold

Roffmann; Publication : Educational Institute, AHMA

• How Things Work - The Universal Encyclopedia of Machines , Volume 1 and 2

• The Management of Maintenance and Engineering Systems in the Hospitality

Industry -

Frank D. Borsenik , Alan T. Stutts, John Wiley & Sons Inc., New York.

• Air Conditioning Engineering; W. P. Jones, English Language Book Society

• Refrigeration and Air Conditioning - Domkundwar

• A Text Book of Hotel Maintenance- Goyal and Arora


19

1-T-7 FRONT OFFICE-I


Total - 100


I INTRODUCTION TO HOTEL INDUSTRY

• Definition of Hotel • Development of Hotel industry with

reference to India and world • Classification of Hotel • Star

classification • Locations • Size • Type of Clientele •

Different Department of hotel

10

II Introduction to Front Office Department

Importance of Front Office Department • Different sections of front office department

• Layout of Front Office (lobby and back office ) • Equipments

and furniture of Front Office • Staff organization of front office

(small, medium, large, hotels) • Types of rooms • Food Plans •

Food plans signs, • Symbols and abbreviations used operations

in Front office operations.

10

III Importance and Role of Front Office staff.

• Personality traits of front office staff • Duties and

responsibilities of Receptionist • Job description of front office

Manager • Lobby manager • Receptionist • Reservationists

10

IV Tele Communication Importance of communication Co-ordination of front office with other departments. Handling of Telephone Manners

10

V Hotel Brochures and Tariffs. Different types of room rates Basis of charging tariffs Use of brochure and tariffs

10

VI Reservation

• Meaning and Need of Reservation • Sources of Reservation •

Reservation Process • Advance letting out chart • Density

chart • Booking diary • Reservation form • Whitney system of

Reservation • Whitney rack • Whitney slip

10

VII Registration Meaning and importance of Registration Registration Procedure - Arrival stage Guest with advance reservation Walk-in guest - right for reservation, advance payment policy. Registration Records Registration Form, register Expected arrival list Arrival list House list Notification slip,

10

VIII Front office terminology related to : Reservation Reception Registration

10


20

1-P-6 FRONT OFFICE-I

(P R A C T I C A L) Term Work - 25

Practical -50

Total-75

S no C O N T E N T

1 Do's and Don'ts of Front desk ii) Back office iii) Front desk

2 Grooming of Front office staff

i) General hygiene ii) Posture iii) Personal Grooming

3 Developing of Personality Traits of front-office staff

4 Communication skills exercise

Reading

Speaking Listening

5 Handling of Brochures 6 Handling Tariff cards 7 Industrial Visit to hotel :- Front Office 8 Telephone handling - Telephone manners

9 Telephone phrases 10 Information regarding Hotel on telephone & in person 11 Knowledge of records and formats used in reservation 12 Basic knowledge of records of pre registration and arrival 13 Reservation Procedure

Types of reservation

Advance Letting out chart Density Chart Use of Booking Diary

14 General Information regarding City

15 Places of tourist Interest in and around city 16 Shopping Centre, Hotels and Restaurants in the City 17 Knowledge of Indian States, Union territory and Capitals

18 Languages Of India 19 Geographical Knowledge about your state and city location

Books Recommended:

• Andrews S., Hotel Front Office Training Manual, Tata Publishing company

limited, 1982.

• D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967.

• Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976.

• Tourist Information Series, Publication Division, Ministry of information and

broadcasting Government of India, Delhi.

• Kaul, S.N., Tourist India, International Taj Building Bombay.

• Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981.

• Dr. Singh R.K., Front Office Management, Aman Publication,


21

1-T-8 HYGIENE AND FIRST AID


Total - 100


I Hygiene• The place of hygiene in the hotel & catering industry. • The importance of creating the right attitude towards hygiene securing the active co-operation of the food handlers.

10

II • Personal hygiene of staff • Care of skin, hand & feet. •

Hygienic use in cosmetic and deodorants • Relationship of

right clothing to personnel comfort and as aid to efficiency. •

Choice and care of protective clothing.

10

III • Hygienic storage condition, care of food, Dry food storage, containers used, canned foods, ventilated storage, storage of non edible material. • Storage of cooked food, semi perishable and perishable foods, spoilage of foods, factors affecting spoilage, precaution against spoilage.

10

IV • Hygiene in kitchen • Natural & artificial ventilation •

Disinfectants • Types of waste & its disposal • Dish

washing • Hand washing machine- comparative merits &

demerits. • Automatic & non automatic machines

10

V • Safety with equipment • Work equipment •

Dangerous machine • Electrical equipments • Gas

equipment • Fire protection & safety

10

VI • Managing food safety • Food safety legislation • Food

safety management • Food hygiene inspection

10

VII Work place safety

• In the bar • In the cellar • In the kitchen • In the

restaurant

• In housekeeping • In reception • In leisure

10

VIII Introduction to first aid

• Principles of first aid • Various types of bandages, slings,

tourniquet etc. • Fracture, types. • Facilities to be

maintained in hotel for first aid. •

First aid to be administered to patient in case of fire, orthopedic

casualties, drowning casualties, electric shock casualties,

suffocation casualties.

10

Books Recommended: 1. Trickett Jill - Food hygiene for food handlers- second edition. The Macmillan press Ltd. 1992. 2. J.A. Stretch & H.A. Southgate - The science of catering 2nd edition 1986 Edward Arnold. 3. Michael Colleer & Colin Sussams - Success in principles of catering second edition 1988 4. Hater Roy - Safety in Catering - A guide for supervisors and managers. The

Macmillon press Ltd. 1988. 5. Principles of first aid - St. John's Ambulance Brigade, Red cross society.


22

2-T-1 SANSKRIT

Theory- 80

Sessional - 20

Total - 100


23

2-T-2

BASIC FRENCH LANGUAGE

Theory- 80 Sessional - 20

Total - 100


I • The Alphabets • Accents • Numbers • Articles-

Definite/ Indefinite • Self Introduction

10

II • Days of the week/months/date • Nouns/prepositions •

Glossary of general food items

10

III • Auxiliary Verbs • Adjectives of profession/ nationality •

Time

10

IV • Ist Group Verbs • Feminine and Phralisation of nouns •

Culinary terms in French

10

V • Feminine and Pluralisation of Adjectives • IInd group verb

• "Formules de Politesse"

10

VI • Future and past tense • Currency/weights and measures

• Negation & Interrogation

10

VII • Adverbs and Pronouns • Basic French conversation with

guests • IIIrd group Verbs

10

VIII • Translation • Glossary terms- Brigade/equipments/ingredients/ classical menus/wine

10

2-P-1

BASIC FRENCH LANGUAGE (P R A C T I C A L)

Marks -50

UNIT C O N T E N T

1 Ability to make simple sentences in French (self - introduction)

2. Good Knowledge of the language and the ability to reply to questions asked related to the food and beverage operations

3. Ability to read and translate French Menus

Books Recommended:

• La langue et La civilization Francaises- G. Mauger,; Hachette, 79, Bou levard St. Germain, Paris.

• Le Fran, cais de I'Hotellerie et du Tourisme - Max DANY • Jean Robert la lay, Hachette (part I part II, all the conversational up to pg. 106.

This book is to be used for conversation and translations.)


24

2-T-3

QUANTITY FOOD PRODUCTION Theory- 80

Sessional - 20

Total - 100


I Regional Cooking Styles Introduction to Regional Styles of Cooking, Factors Affecting

Eating Habits, Cooking from Different States under Geographical Location, Historical Background, Seasonal Availability of Raw Materials, Special Equipment and Fuels, Staple Diet, Food Prepared for Festivals and Occasions of the following States: Hyderabadi, Bengal & North Eastern States, Goa, Gujarati / Bohri / Parsi, Karnataka, Kashmir, Maharashtra / Malwani, Punjab,

Rajasthan, Tamilnadu / Chettinad, Awadh / Luckhnavi .

10

II Basic Spices & Condiments used in Indian Cookery

• Blending of spices & concept of masala • Different

masalas used in Indian cooking -wet & dry - Dhansak, Goda etc.

Composition of above mentioned masala • Varieties of masalas

available in different regional areas-• Proprietary masala

blends. • Basic Indian pastes & gravies • Red Makhani,

Kadhai • Green • White • Yellow

10

III Ethnic traditions of Muslims, Jains, Christians, Parsis, Buddhist, Hindus, Sikhs

Indian Culinary terms

10

IV Quantity Kitchen Principles Introduction • Scientific & Principles in Preparation, • Quantity Food Equipments • Medium equip -5, Small Equip - 5, Heavy Equip - 5 • Use & Care of equip Purchase of perishable, Semi perishable &Non-perishable item, • .

10

V. Quantity Kitchen Management • Modern development in Technology Layout of (large) Qty Kitchens, Institutional / Industrial & Flt. Kitchen, Work flow in quantity kitchens, Staffing in Kitchen.

10

VI Quantity Menu Planning Principles of Menu Planning for Quantity Food Production, Planning of Menu for Various Categories such as Industrial, Hospital, Institutional, Outdoors Parties, and Theme Dinners, In Flight Catering.

Function Catering (outdoor Parties) Indenting, Evaluating, Costing Principles of Indenting Qty. & portions for Bulk production Practical difficulties involves in Indenting

10


25

VII Stores

• Principles of Storage • Types of stores • Staff Hierarchy •

Guidelines for efficient storage •

Maintaining Records / registers / logbooks/leave-record std.

recipe file / accidents record / maintenance / record /

communication with other dept conducting meeting

Inventory • Re-order level • Bin Cards • Form &

Formats • Functions of store manager • Computerized store

control system. • Standard purchase specification • Dealing

with suppliers.

10

VIII Basic principles of Baking • Ingredients used-Flours, Fats, Sugars, Liquids, Leavening agents, Salt Flavouring and spice, fruits and nuts, Essences, Essences oil

10

2-P-2 QUANTITY FOOD PRODUCTION

Term Work-25 Practical Marks- 100

Total - 125 UNIT C O N T E N T

1 Kashmir(Min. 10 dishes) 2 Uttar Pradesh/ Avadh (Min. 10 dishes) 3 Punjab (Min. 10 dishes)

4 West Bengal(Min. 10 dishes) 5 Assam (Min. 10 dishes)

6 Orrisa (Min. 10 dishes) 7 Goa (Min. 10 dishes) 8 Rajasthan (Min. 10 dishes)

9 Maharashtra / Malavani (Min. 10 dishes) 10 Gujrat / Bohri / Parsi (Min. 10 dishes)

11 Kerala (Min. 10 dishes) 12 Tamil Nadu (Min. 10 dishes) 13 Andhra Pradesh / Hyderabadi (Min. 10 dishes)

14 Karnataka (Min. 10 dishes) 15 Yeast based product

• Break fast - croissants, Danish, Brioche, Sandwich Bread loaf • Lunch- Sliced Bread(loaves) / French bread, Brown Bread, Whole wheat bread. Marbled bread, Display of Bread Basket, Rolls - Atleast - 2 Types, Soup / Bread sticks, • High Tea - Mini croissants Bagets

Books Recommended:




• Food Preparation & Cooking-Thornes Stanley, Ellenborough House,

Wellington

Street


26








• Basic Cookery-The Process Approach-Daniel R Stevenson; Stanley Thrones Ltd.


27

2-T-4

FOOD & BEVERAGE OPERATIONS Theory- 80

Sessional - 20

Total - 100


I WINES

• Introduction • Definition • Classification • Structure of

grapes • Viticulture & verification • Vine diseases

10

II WINES OF

• France • Italy • Portugal • Germany • Spain •

10

III • Food & Wine Harmony • Pre & Post Meal Drinks Aperitifs Liqueurs Ethnic Beverages

10

IV • Storage & Service of Wines • Wine glasses & equipment

needed for Service • Reading Wine labels

10

V BEER

• Introduction • Ingredients • Manufacture • Types •

Storage & Service

10

VI SPIRITS

• Introduction to manufacturing of Spirits • Brandy • Gin •

Vodka • Whisky • Rum

10

VII BAR

Types of licences and permits • Drinking in licensed premises •

Types of Bar • Layout and planning • Equipments •

Planning & Designing Bar Menu

10

VIII COCKTAILS

• Introduction, History • Mixing • Classification • Service

• Classic cocktail recipes

10


28

2-P-3

FOOD & BEVERAGE OPERATIONS (P R A C T I C A L)


Total - 125

UNIT C O N T E N T

• Services

of Breakfast - English, Continental •

Services of Spirits, Wines,

Beer, Liqueur

• Compilation and service of

French Classical Menu with Wines

• Reading Wine labels

Books Recommended: 1. International Bartender's Guide- Bartender 2. The New York Bartender's Guide, Berk, S.A. 3. Wine regions of the world, David Burroughs and Norman Bezzant;

Butterworth, Heinemann.

4. Cocktail Guide, A.C.P. Publishing Pvt. Ltd. 5. The Australian Bar attendant's handbook, Ellis. G. 6. Sotheby's World Wine Encyclopedia, Tom Stevenson, Dorling Kindersley. 7. Bar Companion (Mixed drinks), Jones Bridget 8. The World guide to Whisky, Jackson M. 9. Managing Bar and Beverage operations, Kot schevu L.H. 10. The encyclopedia of world beers, Myers. B.


29

2-T-5 HOTEL HOUSEKEEPING OPERATIONS


Total -100


I Linen Room

• Types of linen Room • Layout of linen Room • Equipments

& accessories in linen Room • Organization (staffing) of linen

Room • Types of linen - their sizes • Storage facilities &

conditions • Linen exchange procedure • Selection of linen and

purchase of linen • Linen Inventory; par stock - Factors affecting

par stock; calculation.

10

II Uniform Room

• Layout of uniform Room • Equipment & accessories required

• Organization (staffing) of uniform Room • Storage facilities

and conditions • Exchange procedure • Types and selection of

uniform • Maintenance and care of uniforms • Inventory; par

tock - Factors affecting par stock; calculations. • Uniform

designing :- Importance, types, characteristics

10

III Tailor Room

• Functions of tailor room, tasks in tailor room • Equipments

used in serving Room • Types of sewing machine Care &

maintenance of equipments

10

IV Textiles

• Types of fibre, properties of fibre and fibre identification •

Types of Fabric • Fabric identification • Fabric construction •

Finishes given to fabrics •

10

V Pest Control

• Types of pest • Methods of eradication

chemicals used in eradication

10

VI Flower arrangement

• Concept and Importance • Types and shapes

• Principles • Conditioning of plant material • Tool,

equipments and Accessories • Colour schemes in Flower

Arrangement

10

VII Colour

• Colour wheel • Importance & Characteristics • Colour

scheme • Properties of colour • Effects of colour

10

VIII Floors finishes (Types used in Hotel) • Care and cleaning • Selection & maintenance

10


30

2-P-4

HOTEL HOUSEKEEPING OPERATIONS (P R A C T I C A L)


Total - 75

S no C O N T E N T

I Flower arrangement Western, Ikebana

II Designing uniform Kitchen staff, FO, F&B Restaurant (specialty) / Room Service House keeping

III Mending -

Darning •

Patchwork IV Monogramming - V Identification of fabric VI Planning colour scheme Lobby, Suite Room / Deluxe,

Restaurant (Coffee shop / speciality/ Banquet Hall)

VII Carpet Cleaning (spot cleaning / vacuum cleaning)

VIII Stain Removal - Ink, Tea, coffee, blood, turmeric, oil, fruit, shoe polish, etc

Assignments:

• Visit to Hotel - observation of Linen exchange, uniform exchange

• List of floor finishes - market survey - pricing per sq. Ft.

• List of floor covering - Manufactures, Brand names

• List of wall covering - market survey, brand names.

• List of chemicals for pest control and their manufacturers.

• List of 8/10 flowers & their market rates, other accessories.

• Making of House keeping records. • List of pest control ganizations.

Books Recommended: G. Raghubalan Smritee Raghubalan, Hotel housekeeping Operations and

Management ,First 2007,Oxford University Press, YMCA library Building, Jai singh Road, New Delhi,

• Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York.

• Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox,.

Edward Arnold Ltd. London (ELBS)

• Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill - Delhi

• Professional Housekeeping, Tucker Schneider, VNR • Housekeeping Management for Hotels & Residential Management, Rosemary

Hurst; Heinemann

• Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson.


31

• Managing H.K. Operations, Margaret Kappa.

• Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace Brigham; Arnold Hienman, Indiana.


32

2-T-6

FRONT OFFICE OPERATIONS-II Theory- 80

Sessional - 20

Total - 100


I Function of Reception

• Meaning and importance of Reception department • Reception

as an art • Handling of mail • Handling of Hotel Mail / staff mail

• Hotel Mail and key rack • Handling of guest mail • Message

handling • Handling of black list and no shows

10

II Other Functions of Reception

• Key handling and different types of key • Computerized keys •

Importance of key control • Paging system • Wake-up calls. •

Handling of emergencies • International rules for guest •

Handling of guest valuables

10

III Bell Desk Operation Importance and base role played by the bell desk, Bell boy, control Handling of luggage, Left luggage ,procedure Handling of group luggage, Bell desk and concierge, Handling of scanty baggage, Paging systems

10

IV Reservation Activities

• Group booking procedure • Computerized reservation •

Centralized reservation • Complete procedure of Whitney system of

reservation. • Guaranteed and Non Guaranteed reservation •

Cancellation and Amendments • Overbooking • Forecasting

10

V Registration

• Handling Registration for individuals • Handling Registration for

groups • Handling Registration foreigners • Notification slips •

Handling of Different types of VIP's • Categories of VIP's • Room

change Procedure • Knowledge of passport, VISA for registration

purpose. Law of Tenancy Distinction between guest and tenant.

10

VI Departure Procedure

• Meaning of check-out • Procedure of checking out of guest •

Express check-out Procedure • Late check-out • Late charges

10

VII Front Office Billing

• Introduction to cashier section • Credit in Hotel • Modes of

settlement of bills • Settlement of bills by foreigners • • Law

relating to foreign exchange•(FEMA)

10

VIII Annexure FXA, FXB • Handling of Guest Valuables Glossary of Bell Desk, Reception Billing.

10


33

2-P-5 FRONT OFFICE OPERATIONS - II

(P R A C T I C A L) Term Work-25

Practical Marks- 50

Total - 75 Handling of hotel mail

• Handling of massage i) Guest in the room ii) Guest not in the room iii) Guest yet to arrive

• Paging guest

• Wake-up call handling

• Handling of scanty baggage guest

• Handling of left luggage

• Reservation Procedures i) On Telephone ii) In person iii) Mail

• Whitney System Reservation

• Maintaining and Handling records of reservation and registration

• Cancellation of reservation

• Handling of Group Booking

• Check-in procedure for WALK-IN guests

• Check in procedure for group

• Check in procedure for VIP

• Check in procedure for Foreigners

• Religion of India

• Currencies , countries and their capitals

• Festivals of India

• Front office emergencies

Books Recommended:

• Andrews S., Hotel Front Office Training Manual, Tata Publishing Company limited

1982.

• D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967.

• Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976.

• Tourist Information Series, Publication Division, Ministry of information and

broadcasting

Government of India, Delhi.

• Kaul, S.N., Tourist India, International Taj Building Bombay.

• Robert C. Fisher, India and Nepal Hodder and Stoughton London, 1981.

• Dr. Singh R.K., Front Office Management, Aman Publication,


34

2-T-7

CATERING SCIENCE & NUTRITION

Theory- 80 Sessional – 20 _____________

TOTAL - 100


I Introduction of food microbiology, its importance in relation food handling preparation & service. • Bacteria, yeast, moulds, morphology and factors affecting growth of these microorganisms.

10

II Beneficial effects of microorganism. • Role of microorganism in the manufacture of fermented foods. • Dairy products. • Bakery products • Alcoholic beverages. • Vinegar Harmful effect of microorganism • Food Poisoning - staphylococcus, salmonella, clostridium, botulinum and clostridium perfringers. • Food infection - food contamination sources, incubation period, prevention.

10

III Food adulteration as a public health hazard, prevailing food standards in India, prevention of adulteration, simple tests to detect common food adulterants in milk, cereals, beverages, pulses, masala powder etc. • Prevention of Food Adulteration Act •

10

IV Colloidal system-types of colloids in food, factors that affect the properties of colloids in food preparation. Emulsions- Theory of emulsification, types of emulsions, emulsifying agents and their use in preparation of emulsions. Browning reaction-Causes, desirable and undesirable effects in food preparation, prevention of browning.

10

V Definition of food, nutrients, nutrition and its relation to health, malnutrition. Functions of food, basic food groups and planning of balanced diet, Definition of calories, standard measures, daily requirements, factors that effect the daily requirement.

10

VI Carbohydrates-Composition, classification, sources, functions, daily requirements, excess and deficiency Proteins - composition, classification, sources, functions, daily requirements, excess and deficiency, supplementary value of proteins, formulation of protein rich recipes.

10


35

VII Mineral - Importance and classification of minerals, sources, functions, daily requirements, excess and deficiency of calcium, phosphorus, iron, iodine, fluorine and sodium chloride. Vitamins - Importance and classification of Vitamins, Sources, Functions, Daily requirements, Excess and Deficiency of Vitamin A, D.E.K, thiamine, riboflavin, niacin, Pyridoxen (B6) Folic Acid and Cyanocablmine (B12)

10

VIII Fats- Composition, Classification, Sources, function, daily requirements, excess and deficiency, difference between animal and Vegetable fat. Water, its importance and water balance Digestion and absorption of carbohydrates, proteins, and fats. Meal planning, factors affecting meal planning, critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning, calculation of nutritive value of dishes/ meals.

10

Books Recommended: 1. Michael Colleer and Coline Sussams, Success in Principles of

Catering (1988)

2. J.A. Stretch and H.A. Southgate, The Science of Catering. 2nd edition (1986) 3. W.C. Frazier, D.D. Westhoff, Food Microbiology - 3rd edition (1991) 4. Meyer, Food Chemistry. 5. M. Swaminathan- Essentials of food and Nutrition, Volume I and II, Ganesh

and Company, Madras.

6. Food and Nutrition- A text book of Home Science for senior students, Arya Publishing House, New Delhi.

7. Joshi Shubangini, Nutrition and Dietetics; Tata McGraw-Hill Publishing Company Limited.

8. C. Gopalan, B.V. Rama Shastri and S.C. Balasubramanian; Nutritive value of India Foods, National Institute of Nutrition (ICMR), Hyderabad, India.

2nd edition


36

2-T-8

BASIC ACCOUNTS Theory- 80

Sessional- 20

Total - 100

UNIT CONTENTS OF CURRICULUM MARKS

I Commercial Organization: 1. Meaning of Business, Profession, Employment and Charity 2. Objectives, Features, Suitability, Reason for the survival, Finance,

Advantages & Disadvantages. Points of Distinction. • Ideal form of Commercial Organizations • Sole Trade, Partnership & Joint Stock Companies.

3. Detailed study of Joint Stock Companies (Theoretical Aspect Only) ●Kinds of Companies ● Distinction between Private Company and Public Company● Stages of Formation of Company - Promotion, Registration, Capital Raising and Commencement Certificate ●finance: Share and Debentures as a source of Finance and their kinds ● Rights, Duties and Distinction of share Holders and a Debenture Holders.

10

II Book – keeping -Journal & ledger [Recording, Posting & Balancing]: 1. Meaning, Scope (area of application), Objective, Advantages and

Disadvantages of Book-Keeping and Accountancy: Meaning and their systems with features. Double Entry System: Principles, Application, Nature, Advantages and limitations.

2. Classification of Income and Expenditures as a Capital, Revenue and Deferred (Simple problems only)

3. Classification of transactions as Real, Nominal & Personal with rules of Debit and Credit.

4. Journal: Meaning of Journal & its Advantages, Format of Journal with the utility of each column. Requirement of Journalizing. Vouchers as a Proof: Preparation and filling. [simple problem only]

5. Ledger: Meaning of ledger, Division of ledger. Rules of Posting. Balancing of ledgers, Kinds of Balances [simple problem only]

10

III Trial Balance, Errors and Rectification of Errors 1. Trial Balance: Meaning, Objectives and Advantages of Trial

Balance. System of preparation / Presentation of Trial Balance. Simple problem on Preparation of Trial Balance

2. Errors: Meaning and kinds of Errors. Rectification of Errors in the following Cases -• Before Preparation of Trial Balance [Without the help of Suspense Account] [Simple problems only] • After Preparation of Trial Balance (with the help of suspense Account] {Simple Problems only}

10

IV Subsidiary Book / Journal 1. subsidiary book: Meaning and Advantages. 2. Kinds of Subsidiary Book and area of application - Purchase Day

Book and Return Outward Book {Purchase Return Book }(simple problems only), Sales Day Book and Return Inward Book (Sales Return Book) }(simple problems only)

10


37

3. Petty Cash Book- Meaning and special feature with draft and systems. Meaning of House Bank, Cash Bank, Cash Float and Due Back. Imprest system of Petty Cash Book with its advantages (simple problems only)

4. Journal proper and its Necessity.

V Cash Book And Bank Reconciliation Statement Cash Book : 1. Cash Book: Meaning, Special feature of a Cash Book as a Journal

and a Ledger. Classification of Cash Book as Single, Double and Triple column. Simple Problems on Triple column cash Book Only.

Meaning of Discount, its types and treatment with Distinction. 2. Bank: Meaning & Function with its kinds. Different kinds of

Account operated with Bank. Cheque: Meaning and its kinds with their advantages.

3. Bank Reconciliation Statement - Need of bank Reconciliation Statement and its usefulness. Preparation of Bank Reconciliation Statement. Meaning of Regular Balance and Overdraft (simple

problems)

10

VI Final Accounts of Companies: 1. Meaning of Final Account, Necessity and Advantages. 2. Components and their importance- Trading Account, Profit and

Loss Account, Profit and Loss Appropriation Account & Balance Sheet. Meaning of Adjustments and their Treatment in Final Accounts.

3. Simple Problems on Final Accounts of Joint Stock Companies.

10

VII Guest Records and Billing 1. Basis of Charging Room Rates & Mode of Payment. (Simple

Problems Only). 2. Meaning with area of application : VPO [Value /Visitors Paid Out],

Allowances and Discount, Account Transfer, Account Aging, Account Correction, Service Tax, Luxury Tax, Service Charges, Chance Sales, , KOT, Direct Billing, Pick-Up-Errors and Balance. City Ledger, Guest Register, Master Folio, Delinquents Ledger, Necessity and Objectives.

3. Tabular system of Accounts: Objective, Scope, Necessity and Advantages - Visitors Tabular Ledger: Scope and Advantages, Draft. simple problem on VTL.

4. Guest Weekly Bill : Format (Computerized and Manual). simple problem.

10

VIII Uniform System of Hotel Accounting, Auditing and Hotel Statistics. 1. Uniform System of Hotel Accounting : Meaning, Scope,

Requirements, Advantages and Limitations. Preparation of Income Statement under USHA(Uniform System of Hotel Accounts)

2. Audit: Meaning, Scope and Advantages of Auditing & Audit Program. Meaning, Advantages & points of distinction for Internal, Statutory, Periodical and Continuous Audit.

3. Night Auditor: Meaning, His Duties, Functions and Responsibilities. List and Their Draft (Format) of Various Reports prepared by Night Auditor.

4. House Count & Ratios on Occupancy & Covers, Average Room Rate and Collection per Guest

10


38

List of Recommended Books for reading and reference:

Sr. No.

Title Author / s Year of Publication and

Edition

Publisher

1. Basic Financial Accounting for Mangement

Prakash Shah

First 2007 Reprint 2008

OXFORD University Press

2. Elements of Hotel Accountancy

G. S. Rawat Dr. JMS Negi N. Gupta

1972 / 2005 Aman Publication, New Delhi.

3. Front Office Management

S. K Bhatnagar

2002 / 2005 Frank Bros. & Co ( publishers ) Ltd.

4. Hotel Accountancy and Financial Control

Ozi A. D’Cunha

Glesson O. D’Cuncha

2004 The Dicky’s Enterprises, Mumbai.

5. Hotel Management Jagmohan Negi

2005 Himalaya Publishing House

6. Modern Accountancy - Vol. I

A. Mukharjee M. Hanif

-- Tata – MacGraw Hill Publishing Co. Ltd. New Delhi.


39

3-T-1

SANSKRIT Theory- 80

Sessional - 20

Total - 100


I

II

III

IV

V

VI

VII

VIII

Books Recommended:

.


40

3-T-2 COMPUTER APPLICATION

Theory - 80 Sessional - 20

Total - 100

UNIT CONTENT MARKS

I Computer Fundamentals: Evolution of Computer, Block Diagram and functions of different parts of computers. Organization of a computer, Characteristics of Computers, Various fields of computer, Hardware, Software, Firmware, Freeware, Shareware. Classification of Computer, Types of Software, System Software, Application Software.

Processor and instructions processed by it. Data and information

processing.

10

II Introduction to Input and Output Devices: Keyboard, Mouse, Scanner, OCR, OMR, Touch Screen, Bar Code Reader, Voice Input Device, Monitor and its types (VGA, SVGA, XGA, TFT LCD), Printer and its types (Impact and Non impact with example) Plotter.

Memory: Primary memory RAM, Flash Memory and ROM, its use in computer, Secondary memory: SASD, DASD concepts, Magnetic Discs, Floppy Discs, Hard Discs, Magnetic Tape, Optical Discs : CD ROM and its types.

Program Development Tools: Assembler, Compiler, Interpreter, and Language Levels.

10

III Operating System Concepts: Introduction of Operating System, Function of Operating System, Types of Operating Systems, Booting Procedure, Start up sequence, Details of Basis System Configuration, Important terms: Drive, Directory/Folder, File, Volume label, Names etc. Examples of Operating Systems: Single program-executing DOS, Multiple programs executing Windows

10

IV Introduction to GUI of Windows Operating System, Drive information Viewing, Directory Manipulation, Creating Directory, Subdirectory, Renaming Directory, Copy and Deleting the directory. File Manipulation Creating File, Renaming File, Copy and Deleting a file.

10

V MS OFFICE a) MS Word : Definition, Concept of Word Processor, Creating

new Document, Creating and Editing Text, Saving a Document, Cut, Copy, Paste, Undo and Redo. Formatting Text using Format Menu.

b) MS Excel : Definition, Concept of a Spread Sheet, Features of Excel, Uses of Excel, Edit Menu, Format Menu.

10


41

VI MS OFFICE a) MS PowerPoint : Definition, Concept of a presentation,

Creating a presentation, opening a presentation, Saving a presentation.

b) MS Access: Important Features, Concept of Database.

10

VII Computer Application in Business: Introduction, Capabilities of Computer, Application Systems, Areas in Business where computer can be used, Applications of information Systems, Frontline information and presentation, Back end database and its management. Website and other utility software.

10

VIII Communication and Networking: Networking Concepts, Types of Networking (LAN, MAN, WAN, Internet), Communication Media, Networking Devices Modem, Digital Device in Mobile, use of email, Browser and Browsing of

Websites, Searching Required information on internet using search engine. Hotel Management Software:

10

3-P-1 COMPUTER

APPLICATION (Practical)

Practical - 50 UNIT CONTENT

I Windows Utility Tools Internet Utility Tools

II 3 Practical related to MS-WORD

III 3 Practical related to MS EXCEL

iv 3 Practical related to MS POWERPOINT PRESENTATION

V Presentation for trainings / Project work

Books Recommended 1. Computer Fundamentals : P.K. Sinha, BPB Publications 2. Understanding Windows 3. MS WORD made easy 4. MS EXCEL made easy 5. MF-OFFICE made easy


42

3-T-3

ADVANCE FOOD PRODUCTION


Total - 100


I A. Meat (Beef ; Veal ; Pork) Structure, selection, storage Cuts of meat, method of

preparation/ cooking ; special accompaniments B. Poultry & Game Classification, selection, storage Cuts of poultry & Game, methods of preparation / cooking Special Accompaniments C. Fish & Seafood Structure selection, storage Classification, cuts of fish, cooking methods; special Accompaniments - Vernacular names,

10

II International Cooking France, Italy, China, Russia, Spain : Geographical location, historical background, staple food with regional influence, specialties, special equipment.

10

III Modern Techniques in preparation • Microwave, infra-red, vacuum reduction cook chill & cook freeze • Convenience foods - Role of convenience foods in fast food operations, advantages & disadvantages of Convenience foods. Labour & cost saving aspect of Convenience foods.

10

IV Larder organization • Control, laison, Equipment, layout • Hors d'oeuvres • Salads • Sandwiches / Rolls / Burgers /Pizzas/Hot dogs / Foot longs • Cold buffet • Farcis, terrines, pates, galantines, ballotines, mousses, quenelles : Types, preparation, menu e.g. • Cold sauces, dips, chaudfroid, aspics method eg. Preparations, eg. • Charcutiere, • Sausages - types, preparation, popular sausages, SPS, cooking methods, casings, storage, problems.

10

V Pasta & Rice

• Types, storage, manufacture of pasta • Methods of

cooking • Accompanying sauces used.

• Glossary of elementary terms ( International)

10

VI Cakes:

• Types, recipes & evaluation • Faults and remedies •

Cake icing and decoration Pastries: • Types , preparation,

evaluation and fat to flour ratio Cookies : • Types,

preparation and evaluation

10


43

VII Confectionery

• Meringues - Making, factors affecting stability, cooking, types

& uses. • Chocolate work • Fondant • Marzipan • Ice-

Creams & Sorbets

Non-Edible Display :

• Ice-carving, Tallow sculpture, fruit & vegetable

display B. Pate & Gammon, Ham, Bacon & Gammon

Force meat

10

VIII Kitchen Management: Placement of equipment, Flow of work, Budgeting for equipment, Hierarchy and staffing of kitchen stewarding department, Garbage disposal Kitchen Planning, Meal Production, Purchasing –stores, Food Cost Control, Portion Control, Budgetary Control Forecasting –Kitchen Organization and Layout, Kitchen Equipment and Maintenance, Transport Catering.

10

3-P-2

ADVANCE FOOD PRODUCTION (P R A C T I C A L)

Term Work-25 Practical Marks-

100

Total - 125

UNIT C O N T E N T

1 International cuisine (Six Course Menus) France - 2 menus, Italy - 2 menus, China - 2 menus, Russia - 1 menu Spain - 1 menu , Indian - 1menu, Thai Menu- 1 menu, Mexican Menu-1 menu, Greek Menu-1 menu, Lebanese (Mediterranean)-1 menu

2 Microwave Menu(6 Course) 2 menus

3 Snacks & fast Food- 2 menus

4 Pizzas- 2 varieties

5 Demonstration on :- Cold Buffet- 2 menus(include cold cuts , Canapes, terrines& galantine)

6 Demonstration on Marzipan-almond paste, marzipan shapes

7 Demonstration on Fondant - as icing, and as filling 8 Demonstration on Meringue - as icing and used as/in product

9 Ice-cream - 2varieties

10 Sorbets - 2 varieties

11 Flaky Pastry - Palmiers, Turn overs, Vol-au-vents, cream horns

12 Short crust pastry - Banquette, Chocolate meringue pie, Mushroom quiche


44

13 Choux Pastry - Chocolate éclairs. Creams puff

14 Cookies - at least -5 varieties

15 Fatless sponge - Black forest, pineapple sponge, Sponge Fruit Flan, Chocolate Pyramid, Angel Food Cake

Books Recommended:-




• Food Preparation & Cooking - Thornes Stanley, Ellen borough House, Wellington Street








• Basic Cookery - The Process Approach - Daniel R Stevenson; Stanley Thrones

Ltd.


45

3-T-4

FOOD & BEVERAGE MANAGEMENT Theory- 80

Sessional - 20

Total - 100


I Introduction to Food & Beverage Management : Sectors of Food & Beverage Outlet, Food & Beverage

Function, Food & Beverage Function Context, Food &

Beverage Management, Cost & Market Orientation

Food and Beverage Control : Objectives of F& B control, Fundamentals of F&B control,

Obstacles in F&B control, Food control checklist, Record maintained in F&B control dept.

10

II Food & Beverage Production Control: Food Production Control: Standard Recipe, Standard Yield, Standard Portion Size, Beverage Control: Standard Drinks Recipe, Standard Yield, Standard Portion Size. Beverage Control Procedure:

Inventory, Banquet & Function Bar System, Bar

Procedures, and Malpractice at the Bar.

10

III Room Service

• Introduction, procedure • Scheduling and staffing •

Forms and formats • Order taking • Equipment required

for room service • Breakfast card

10

IV GUERIDON SERVICE

A) Introduction, principle and meaning • Special

equipments for Gueridon service • Complete procedure

of Gueridon service • Use of liquor in Gueridon service

• Advantage and disadvantages of Gueridon service •

Space required

B) Carving and its method Carving trolleys and its uses

Preparations of joints Preparation of special dishes

10

V Banquet:

• Type: formal, semi-formal and informal • Seating

arrangements • Table plan • Service sequence •

Calculation of areas

• Banquet Performa • Function prospect / function sheet

• Booking of Banquet • Letter of agreement •

Banqueting staff • Duties and responsibilities of toast

master • After event responsibilities

10


46

VI Menu & Beverage List & Revenue Control:

Basic Menu Criteria, Beverage list, Menu Content, Type of Beverage list, General Presentation, Bar Checklist, Menu Merchandising.

Revenue control:

Manual system, Machine system, Operating yardstick

used in controlling.

10

VII Buffets:

• Types of buffet • Layout of buffet

10

VIII Labour cost& Costing:Introduction, Employee compensation: Direct compensation. Indirect compensation, Differed compensation, Determinant of total labour cost & labour cost percents, Labour contracts, Use of part time staff, Labour cost control, Purpose of labour cost control.Control process.

Costing: Elements of cost, Cost group, Profit, Food cost report –

daily, weekly, and monthly, Budgeting for F&B

operations.

10


47

3-P-3

FOOD AND BEVERAGE MANAGEMENT

PRACTICAL Term Work-25

Practical Marks- 100 Total – 125

UNIT CONTENT

01

Preparation of non flambé and flambé dishes: Banana flambé,pineapple flambé, cherry jubilee ,strawberry flambé, crepe suzette , irish coffee, Jamaican coffee , café royal

Afternoon tea : mise-en-place and service

High tea : mise en-place and service

02 Function organization of banquet Compiling menu for special occasion Like corporate, association, social Drawing of table plan Seating arrangement Formal service

Buffet service Layout of buffet Food Layout

Calculation of Crockery for banquets as per menu and service

Use of checklist for outdoor catering

Setting of a bar

Service at bar

Book Recommended:

1. Lillicrap, Food & Beverage Service, seventh edition, Hodder Arnold, Book power ELST.

2. Strianese A. J., Dining Room and Banquet Management. 3. Kotschevu L.H., Management Bar and Beverage operations. 4. Jack, Kivela, J., Purchasing for the hospitality industry. 5. Keister C. Donglas ; Food and Beverage Control, Prentice Hall, Englewood Cliffs. 6. Rey / Wieland, Managing Service in Food & Beverage Operations. The educational

Institute of the American Hotel and Motel Association.


48

3-T-5

ACCOMODATION MANAGEMENT Theory- 80

Sessional - 20

Total - 100


I MANAGEMENT IN HOUSEKEEPING Planning Process, Division Of Work, Area Inventory Lists, Frequency Schedules, Performance Standards, Productivity Standards.

10

II Staffing Pattern Job Allocation, Determining Staff Strength, Staffing Guide,

Planning Duty Rosters, Fixed And Rotating Duty Rosters Supervision And Guest Room Inspection

10

III BUDGETING FOR HOUSEKEEPING Importance Of Budgeting ,Types of Budgets, Housekeeping Expenses, Budget Planning Process, Income Statement of The Rooms Division, Controlling Expenses

10

IV Purchasing Principles If Purchasing, Stages In Purchasing, Types of Purchasing, Purchasing Standards For: Guest Supplies, Linen And Uniforms, Cleaning Supplies

10

V . Refurbishment and Redecoration

• Definition • Factors • Procedures & task involved •

Snagging list

10

VI Safeguarding Assets

Concern for safety & security in HK operations Concept of

safeguarding assets Theft : Employee, guest, external persons

Security in Hotel guest Room

10

VII Planning Trends in House-Keeping

• Planning guest Room, Bath room, suites, lounges,

landscaping, • Planning for provision of leisure facilities for

the guest • Boutique hotel concept

10

VIII Energy conservation methods and eco friendly concepts in House Keeping

Latest international trends & standards in leading hotels of the

world

10


49

3-P-4

ACCOMMODATION MANAGEMENT (P R A C T I C A L)


Total - 75

UNIT C O N T E N T

I Creating three dimensional model of a guest rooms/ Public areas with interior decoration/ themes

II Making of Schedule and routine checking Resort Hotel ( Beach/hill) Commercial Hotel (4oo rooms/450 rooms) Medium sized Hotel/ 3 star hotel/100-150 rooms

III List of various activities that can be contracted- established /Agencies who take contract (names)

IV Special Decorations-( Planning, Estimating and area ) •

Christmas, • New Year • Anniversary of Hotel • Food Festival

(at least 2 nos.) V Planning Training Schedules:-• In-house Staff • New recruits •

Management Trainees • Inter departmental Training or staff of

other departments Books Recommended:

G. Raghubalan Smritee Raghubala, Hotel housekeeping Operations and Management ,First 2007,Oxford University Press, YMCA library Building, Jai singh Road, New Delhi,

Professional management of Housekeeping operations, Robert J. Martin,; John Wiley & Sons, New York.

Hotel Hostel & Hospital Housekeeping, John C. Branson/Margaret Lennox, Edward Arnold Ltd. London (ELBS)

Hotel Housekeeping Training manual, Sudhir Andrews; Tata Mc Graw Hill - Delhi

Professional Housekeeping, Tucker Schneider, VNR Housekeeping Management for Hotels & Residential Management, Rosemary

Hurst; Heinemann

Accommodation and Cleaning Service Vol. I & II, David / Allen,; Hutchinson. Managing H.K. Operations, Margaret Kappa. Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools, Grace

Brigham; Arnold Hienman, Indiana.


50

3-T-6 TOURISM AND PUBLIC RELATIONS

THEORY : 80 SESSONAL: 20

TOTAL : 100


I Definition, meaning of tourism. • Growth & development of

tourism. • Basis of origin of tourism. Infrastructure of tourism.

Accommodation [Hotels, Motels etc.] Transportation [Air. Road,

Rail, Water] Other facilities - Supporting services.

10

II Impacts of tourism. • Economic impacts of tourism. •

Social & cultural impact of tourism. • Environment &

ecological effect

10

III Role of travel agency in tourism • Profile of modern travel

agency • Role of tour operators, Guides & Escorts. • Package

tours. • Planning of itinerary.

10

IV National & International tourist organization IUOTO, WTO,

PATA, IATA, ICAO Tourist organization in India Management and

marketing of tourism in India

10

V Evolution of Public relation • Definition of Public relation •

Growth of public relation

10

VI Importance of Public relation • Qualities of public relation

personnel • Public relation in an organization

• Internal and external public relation • Public relation in

crisis

10

VII Public relation management Ethics of PR Organization public

relation department Planning of public relation Budgeting of

public relation

10

VIII Public relation and communication Public relation and

advertising Purpose of public relation advertising Public

relation and publicity

10


51

3-T-7 PRINCIPLES OF MANAGEMENT &

HUMAN RESOURCE MANAGEMENT Theory- 80

Sessional - 20

Total -100


I Principle and Concept of Management : Nature, management Vs administration, levels of Management, Characteristics of management, the process of management, planning, organizing, staffing, directing and controlling in Management.

10

II Supervisor and supervisory Management : Who is a Supervisor, Importance of a Supervisor, Areas of responsibility of a supervisor, skills of a supervisor, human relations, administration and technical qualities of a supervisor Functions of Management: Interrelationship of functions of Mgt. characteristics and benefits of sound and clearly defined objectives.

10

III Leadership : Role, Types, style, importance and qualities of a leader.

10

IV Role of a Manager: Finance, forecasting and budgeting, implementation of company policies and procedures, maintaining standards, fostering public relations, maintaining harmonious working relationships within the organization.

10

V Management of Human Resource, functions of personnel Mgt, Manpower planning.

10

VI Industrial Psychology and Behavioral Science. Communication- Meaning, Process, Types, Channels and Barriers.

10

VII Introduction to Personnel Management. Recruitment and Selection Process. Interviews. Placement, Induction, Training, Incentives Promotion, demotions, transfers, absenteeism, Replacement

10

VIII Job analysis and description Performance appraisals Job evaluation techniques. Grievance handling wage and salary administration, wage incentives. Trade unions, Importance of industrial laws, Effective procedure for employment, Discharge & dismissal of employee, Minimum wages Act, Payment of Wages Act.

10

Books Recommended: 1. Stoner, James, A.F.,MANAGEMENT Eaglwood Cliffs, New Jersey, 2. Knoontz O'Donnel and Weirich, MANAGEMENT, International students edition,

McGraw hill. 3. Boella, M.J,. Personnel Management in the hotel and catering Industry,

Hutetinson, London.

4. Ahuja K.K. Personnel Management, Kalyani Publisher, New Delhi 5. Hotel Industry, Frank Bros. & Co. (Publishers) Ltd.


52

3-T-8

FINANCIAL ANALYSIS & DECISION MAKING THEORY : 80 SESSIONAL: 20 TOTAL: 100

UNIT C O N T E N TS MARKS

I Finance, Financial Management & Financial Statements. 1. Definition, Scope, Objectives and Function of Financial

Management. The Role of Financial Manager. Meaning, Scope and

Sources of Business Finance and its Types. Meaning of Financial Statements, Types, Nature, Importance, Uses and Limitations of Financial Statements. Reading and Presentation of Financial Statement in a suitable form to make Analysis. Meaning Objective, Types and Tools of Financial Analysis

2. Capital Formation: Meaning of fixed and Working Capital and Points of Distinction, Sources of Finance: Short, Mid and Long term, External and Internal etc. Depreciation: Meaning and a Source of Internal Finance. Capital Market and Money Market: Meaning area of application and Points of Distinctions. Over- Capitalization and Under - Capitalization: Meaning, Effects and Remedies. Over - Trading Under - Trading: meaning Effects and Remedies.

10

II Working Capital Management. 1. Working Capital: • Meaning, Classification, Factors influencing

Working Capital. • Sources of Working Capital. Adequate and Inadequate Working Capital: Effects, Advantages and Disadvantages. • Simple Problems on Computation of Working Capital with the help of different methods.

2. Cash & Receivable Management: Meaning, Scope and Advantages. Simple Problems on Management of Cash, Receivables and Payables.

3. Inventory Management: Problems on Stock Levels & EOQ. Valuation of Stock – FIFO, LIFO, Simple and Moving Average.

10

III Ratio Analysis. 1. Meaning, Scope, Advantages and limitations. 2. Ratios suitable to various different levels of management. 3. Simple & Analytical Problems on : Profitability, Liquidity, Solvency,

Return / Overall Profitability and Turnover Ratio Analytical Problems on Preparation of B/S or Proprietary Statements with the help of given data / ratios.

10

IV Fund Flow and Cash Flow Statements. 1. Meaning, Concept of Fund, Flow of Fund and Fund Flow Statement 2. Use Significance / Importance of Funds, and its limitations. 3. Distinction between Fund Flow Statement and Income Statement,

Fund Flow Statement and Balance Sheet. 4. Meaning of Cash, Cash Flow and Cash Flow Statements. 5. Distinction between funds Flow and Cash Flow Statements.

10


53

6. Uses, Significance and Limitations of Cash Flow Statement. 7. Simple Problems on Fund Flow and / or Cash Flow Statements.

V Budget, Budgeting and Budgetary Control 1. Meaning of Budget, Features, Requirements for ideal Budgets, Types,

Advantages and limitations or disadvantages. 2. Distinction between Budget and Forecast, Traditional Budget and Zero

Base Budget. Fixed & Flexible Budget. 3. Key factor in a budget or Principle Budgetary Factors. 4. Meaning of Budgetary Control, Objective, Function, Advantages and

Limitations. 5. Requisites or Essentials for efficient Budgetary Control. 6. Simple Problem on Flexible Budgets, Production Budget and Sales

Budgets. 7. Simple Problems on Cash and Capital Budgets [Investment Decisions].

10

VI Cost, Costing and Cost Accounting. 1. Cost: Meaning, Scope and Classification of cost as - Fixed and

Variable, Direct and Indirect, Product and Period cost, Controllable and Uncontrollable, Avoidable and Unavoidable, Standard and Historical, Step and Marginal.

2. Costing : Meaning and Methods, Area of Application. 3. Meaning of Cost Control and Cost Reduction, Need [Necessity], and

Prerequisites, Area of application, Advantages & Disadvantage. Distinction between cost Control and Cost Reduction.

4 Operation Costing: • Meaning, Area of Application, Features, Advantages and Limitations • Concept of Normal and Abnormal Loss, Absolute and Commercial Ton Kms. or Passenger Kms. Actual & Effective Kms. Actual & Effective Room Days etc.

5. Simple problems on operation costing (Transport, Restaurants/ Canteen and Hotel Costing)

10

VII Process Costing 1. Process Costing:• Meaning, Application, Features, Advantages and

Disadvantages, Limitations. • 2. Problems on process cost covering Normal and Abnormal Losses /

Scrap and Gains/Effectiveness, By-Product / Joint Product, Equivalent Product. • Inter-Process Profit and Transfer Price / Pricing.

10

VIII Marginal and Standard Costing 1. CVP (Cost Volume Profit) Analysis. • Meaning of CVP, BEP, P/V Ratio,

Margin of Safety, Objectives, Uses, Assumptions, Advantages and Disadvantages. • Construction and Plotting of BEP Chart. • Simple Problems on BEP for present and future conditions, Expected Profit and Expected Sales.

2. Marginal Costing. • Meaning, Necessity, Scope, Advantages and

Disadvantages. • Simple Problems on the Application of Marginal Cost Concept in - 1. Make or Buy. 2. Dropping a Line [Temporary or Permanent], Acceptance of an Order at a Special Selling Price, Key / Limiting Factor.

3. Standard Costing. • Meaning, Features, Area of Application, Advantages and Disadvantages. • Standard Cost v/s Historical Cost, Standard Cost v/s Estimated cost. • Variance Analysis: Meaning and Considerations. • Simple Problems based on Material and Sales Variances only

10


54

Books Recommended for Reading and reference:

Sr. No.

Title Author / s Year of Publication and Edition

Publisher

1 Hotel Accountancy and Financial Control

Ozi A. D’Cunha Glesson O. D’Cuncha

2004 The Dicky’s Enterprises, Mumbai.

2 Hotel Accountancy and Finance

S. P. Jain K. L. Narang

1999 Kalyani Publishers, Ludhiana.

3 Management Accounting R. K. Gupta Shashi K. Gupta

1991 / 2000 Kalyani Publishers.

4 Management Accounting Rajesh Kothari Abhishek Gupta

2007 / 2007 MacMillan India Ltd.

5 Financial Management S. C. Kuchhal 1969 / 2005 Chaitanya Publication House

6 Financial and Cost Control Techniques in Hotel and Catering Industry

Jagmohan Negi -- --

prospectus - kavikulaguru kalidas sanskrit universitykksanskrituni.digitaluniversity.ac/webfiles/bsc...

Documents