Syllabus
Syllabus
HMCT - I SEMESTER
THEORY SESSIONAL
HM 1101 Food Production Foundation - I 1.0 HM 1102 Food Production Practical - I 0.5
HM 1103 Food & Beverage Service HM 1104 Food & Beverage Practical – I 0.5
Foundation - I 1.0 HM 1110 Computer Practical 0.5
HM 1109 Application of Computers 1.0 HM 1112 Communication Practical 0.5
HM 1115 Food Science & Nutrition 1.0 GA 1001 P.T. & Games 0.5
HM 1111 Communication 1.0
HM 1116 Introduction to Hospitality Industry 1.0
HMCT - II SEMESTER
HM 2101 Food Production Foundation - II 1.0 HM 2102 Food Production Practical - II 0.5
HM 2103 Food & Beverage Service HM 2104 Food & Beverage Practical – II 0.5
Foundation - II 1.0 HM 2106 Accommodation Operation Practical – I 0.5
HM 2105 Foundation Course in Accommodation 1.0 HM 2112 Business Communication Practical 0.5
HM 2117 Basic Accounting 1.0 GA 2001 P.T. & Games 0.5
HM 2118 Hotel Information System 1.0
HM 2111 Business Communication 1.0
HM 3101 Food Production Operation – I 1.0 HM 3102 Food Production Practical - III 0.5
HM 3103 Food & Beverage Service Operation - I 1.0 HM 3104 Food & Beverage Practical - III 0.5
HM 3105 Accommodation Operation - I 1.0 HM 3106 Accommodation Operation Practical – II 0.5
HM 3107 Foundation Course in Front Office 1.0 HM 3108 Front Office Practical - I 0.5
HM 3117 Hotel Accounting 1.0 GA 3001 P.T. & Games 0.5
HM 3118 Food & Beverage Control 1.0
HMCT - IV SEMESTER
HM 4101 Food Production Operation – II 1.0 HM 4102 Food Production Practical - IV 0.5
HM 4103 Food & Beverage Service Operation - II 1.0 HM 4104 Food & Beverage Practical - IV 0.5
HM 4105 Accommodation Operation - II 1.0 HM 4106 Accommodation Operation
HM 4107 Front Office Operation – I 1.0 Practical – III 0.5
HM 4117 Financial Management 1.0 HM 4108 Front Office Practical - II 0.5
HM 4118 Food & Beverage Management 1.0 GA 3001 P.T. & Games 0.5
HMCT - V SEMESTER
HM 5101 Advanced Food Production 1.0 HM 5102 Food Production Practical - V 0.5
HM 5103 Advanced Food & Beverage Service 1.0 HM 5104 Food & Beverage Practical - V 0.5
HM 5105 Accommodation Management 1.0 HM 5106 Accommodation Operation Practical - IV 0.5
HM 5107 Front Office Operation – II 1.0 HM 5108 Front Office Practical - III 0.5
HM 5115 Facility Planning 1.0
HM 5116 Introduction to Management 1.0
HMCT - VI SEMESTER
HM 7111 Research Project Design & HM 7140 Project - I: Core Subject (FP/F&BS/HK/FO)
Methodology 1.0 Related 0.5
HM 7112 Human Resource Management 1.0 HM 7120 Personality Development Practical 0.5
HM 7113 Hospitality Marketing 1.0
HM 7114 Introduction to Tourism & Travel 1.0
HM7121
To
HM7130 Professional Elective (Group – I) 1.0
HM7161
To
HM7170 Open Elective 1.0
HM 8115 Business Law 1.0 HM 8150 Project – II: Hospitality Industry Related 2.0
HM 8116 Organisational Behaviour 1.0
HM 8117 Environment Issue 1.0
HM 8118 Food Safety 1.0
HM 8121
To
HM 8130 Professional Elective (Group – II) 1.0
Aims and Objectives: of cooking food, importance of cooking food, with reference to the
catering industry. Principles of a balanced and a healthy diet, action of heat on food.
Methods of Cooking:
Classifications, principles, equipment required, methods of cooking-boiling, roasting, poaching,
braising, grilling, baking, roasting, broiling, stewing, sautéing, blanching steaming, micro
waving etc.
Basic Preparations:
Mise-en-place of all the basic preparations, stocks, egg preparations
Kitchen Equipment:
Different types of the kitchen equipment, different types of special equipment, heat
generating, refrigeration, kitchen machinery, storage tables, hand tools, weighing and
measuring, pot wash, diagrams, uses, maintenance, criteria for selection.
Food Commodities:
Classification with examples and uses in cookery
Cereals, pulses, vegetables, mushrooms, fruits, eggs, foundation ingredients – their
characteristics and their uses in cookery.
Kitchen Hygiene:
Personal hygiene, their importance, food handling & storage care, sanitation practices
Attitude towards work in the kitchen., Fumigation
HACCP:
Practices in food handling & storage
Conversion Tables:
American, British Measures & its equivalents
HM 1103 FOOD & BEVERAGE SERVICE FOUNDATION - I 1.0
Introduction to Computers:
What is a computer, Block diagram, Components of a computer system, Generation of
computers, Programming languages, Generation of languages, Storage devices, Floppy discs,
CD ROMs
Operating Systems:
Introduction, Functions, Types, Components, Case studies- DOS, Windows
Introduction to DBMS:
Data, Data types, Advantages, Introduction to FOXPRO, Creating a database, Searching,
Sorting, Indexing, Writing simple programmes, Overview of MS Access
Power Point:
Features, preparing a presentation, preparing an organizational chart
Introduction: Food and its relation to health, objectives in the study of nutrition
Classification of Raw Materials into Food Groups: cereals, pulses, milk and milk products,
milk borne diseases, Pasteurization, and boiling preservation of milk, eggs, meat varieties,
preservatives, cooking poultry, white and red meat, fish, cooking, disease produced by fish,
fruit and vegetables, nuts and dried fruits, sweet foods and sweetening agents, spices and
condiments, emulsions – colloids, flavor & Browning’s
Factors Influencing Food Intake and Habits, physiologic factors that determine food
intake, environmental and behavioral factors influencing food acceptance
Food Processing: Definition, objectives, types of cooking, effect of factors like heat, acid,
alkali, on food constituents.
Balanced Diet / Menu Planning: Definition, importance of balanced diet, RDA for various
nutrients, space, gender, psychological state, planning & nutritionally balanced meals based
upon the three food groups stem, factors affecting meal planning, critical evaluation few meals
served at the institutes,/ hotels based on the principals of the meal planning, calculation of
nutritive value of dishes/ meals
Remedial English
1. Common errors and their correction in English usage with emphasis on concord, tense
sequence, use of prepositions, phrasal verbs, reference and dictionary skills.
2. Linkers and cohesive device
3. Expressing the same idea/thought unit in different ways
Current Scenario
Major players in the industry – India and worldwide, present trends in industry, emerging
markets, role of support services and infrastructure, impact of international and national
events, present scenario and future projections of HR issues and technology in industry.
Basic Preparations:
Mise-en-place of all the basic preparations soups, sauces, roux, aspic, glaze, bouquet garni,
mirepoix, d‘uxelle, pastes masala, batters, doughs, marinades and gravies. Classification of
soups, principles, garnishes, accompaniments, International soups. Importance of sauces,
mother sauce, thickening agents used in a sauce, rectification of faulty sauces, other popular
sauces.
Breakfast:
International and Indian menus, preparations, traditional / classical items, Power breakfast &
Brunch concept.
Food Commodities:
Classification using basic food chart with examples and uses in cookery Seafood, freshwater
fish, meat cookery introduction.
Types of Meals:
Breakfast - Introduction, Types, Service Methods, a la carte and TDH set ups, Brunch, Lunch,
Hi Tea, Dinner, Supper, Elevens and others.
Menu:
Introduction, Types-Ala Carte & Table D hote, Menu Planning, considerations and constraints
Menu Terms, Menu Design Classical French Menu, Classical Foods & its Accompaniments with
Cover, Indian regional dishes, accompaniments and service.
Control Methods:
Billing Methods - Duplicate & Triplicate System, KOT & BOT, Computerized K.O.T., Necessity
and functions of a control system, F&B Control cycle & monitoring.
Introduction:
Meaning and definition, Importance of Housekeeping, Responsibility of the Housekeeping
department, A career in the Housekeeping department
Housekeeping Department:
Organizational framework of the Department (Large/Medium/Small Hotel), Role of Key
Personnel in Housekeeping, Job Description and Job Specification of staff in the department,
Attributes and Qualities of the Housekeeping staff - skills of a good Housekeeper, Inter
departmental Co-ordination with more emphasis on Front office and the, Maintenance
department, Facilities planning and Design of Housekeeping Department and relevant sub
sections.
Housekeeping Procedures:
Briefing, Debriefing, Gate pass, Indenting from stores Inventory of Housekeeping Items,
House keeping control desk, Importance, Role, Co-ordination, check list, key control, Handling
Lost and Found, Forms, Formats and registers used in the Control Desk, Paging systems and
methods, Handling of Guest queries, problem, request General operations of control desk,
Role of control desk during Emergency.
Cleaning Science:
Characteristics of a good cleaning agent, PH scale and cleaning agent with their application,
Types of cleaning agent, cleaning products (Domestic and Industrial).
Cleaning Equipment:
Types of Equipment, Operating Principles of Equipment, Characteristics of Good equipment
(Mechanical/Manual), Storage, Upkeep, Maintenance of equipment.
Accounting Theory:
Business Transaction and Basic Terminology, Need To Study Accounting, Accounting functions,
Purpose of Accounting Records, Accounting Principles - Concepts and Conventions.
Account Records:
Principles of Double Entry System, Journal Entries, Ledger, Subsidiary Books - Cash, Sales &
Purchase books, Bank Reconciliation statement.
Financial Statements:
Basic Financial Statements, Trial Balance, Preparation of Final Accounts, Basic Adjustments to
final Accounts, Methods of Presenting Final Accounts Practical Problem.
Computer Applications:
Preparation of Records and Financial Statements.
Reference Books:
1. Comprehensive Accountancy, S.A. Siddiqui
2. A Complete Course in Accounting Volume I, N.D. Kapoor
3. Double-Entry Bookkeeping, R.C. Chawla & C. Juneja
4. Introduction to Accountancy, T.S. Grewal
HM 2118 HOTEL INFORMATION SYSTEM 1.0
Accounting Applications:
Account Receivable Module, Account payable module, Payroll module, Inventory module,
Purchasing module, Financial-reporting module.
Reference Books:
1. Hotel Front Office Management, James Bardi, VNR
2. Hotel Information System, Michael Kasavana, CBI - VNR
3. Effective Front Office Operations, Michael Kasavana, CBI - VNR
HM 2111 BUSINESS COMMUNICATION 1.0
I. Business communication
1. Need, purpose, nature, models
2. Channels of Business communication
3. Selection of channel
Regional Cuisine:
A detailed study on North and South Indian Regional cuisine: Goa , Kashmir, Kerala, Andhra
Pradesh, Karnatka, Tamil Nadu, Assam, Bengal- Ingredient used , Traditional Preparation
Methods, Utensils and accompaniments.
Banquet Menus:
Planning, indenting, costing, forecasting, recipes, pre-preparation and cooking techniques
Banqueting Preparations:
Type of banquets, themes, production, menu preparation, Low calorie food, advantages,
disadvantages, menu examples, preparation.
Stores:
Principles of storages types of stores, layout of dry and cold room, staff hierarchy, guidelines
for efficient storage, control procedures, inventory procedures, EOQ, Reorder level, Bin Cards,
form and formats, functions of store manager.
Food Commodities:
Classification with examples and usage in cookery: Pressed meat, smoked meat, classification
of milk and milk product including cheese, and classification of international cheese
Miscellaneous:
Power Breakfast, Brunches and lunches, Hi tea, cocktails, snacks, theme menus, food festivals,
other new non conventional catering concepts. Air line and cruise liner meal planning.
HM 3103 FOOD & BEVERAGE SERVICE OPERATION - I 1.0
Room Service:
Introduction, general principles, pitfall to be avoided, Cycle of service, scheduling and staffing,
Room service Menu Planning, Forms and formats, order taking, thumb rules, suggestive
selling, breakfast cards, Layout and setup of common meals, use of technology for better room
service, Time Management, Lead time from order taking to clearance.
Alcoholic Beverages:
Introduction, definitions and classification wines, classification, Viticulture & viticulture method,
Vinfication- Still, sparkling, Aromatized & Fortified wines, vine diseases, wines- France, Italy,
Spain, Portugal, South Africa, Australia, India & California, Food and Wine Harmony, Wine
glasses and equipment, Storage and service of wine.
Beers:
Introduction, Ingredient used, Production, Types and brands, Indian and International, Service,
Bottled, canned and draught beers.
Food and Beverage Terminology related to the inputs of the 3rd semester
HM 3105 ACCOMMODATION OPERATION - I 1.0
Safeguarding Assets:
Concerns for safety and security in Housekeeping operations, Concept of safeguarding assets,
Theft: Employee, guests, external persons, security in hotel guest rooms.
Pest control:
Types of pests, Control procedures
Housekeeping Supervision:
Importance of inspection, Check list for inspection, Typical areas usually neglected where
special attention is required, self supervision techniques for cleaning staff, Degree of
discretion/ delegation to cleaning staff.
Types of room rates, basis for charging room rates, Meal Plans- types, need s and use of such
plans, Types of guests – FIT, Business Travelers, GIT , Special Interest Tourist, domestic,
foreign.
HM 3117 HOTEL ACCOUNTING 1.0
Departmental Accounting
Meaning and purpose, methods, allocation and apportionment of expenses
Costing
Fundamental, marginal costing techniques, basic standard costing techniques, standards for
material & labour variance only.
Reference Books: -
Budgetary Control:
Introduction, Objective, Kind of Budget, Budgetary Control Process, Stages in the preparation
of Budgets, Budgeting for F&B Operations.
Food Control:
Food Purchasing Control, Food receiving Control, Food storing and issuing control, Food
production control, Food cost control, Food sales control, Standard yield, Standard portion
sizes, standard recipes
Beverage Control:
Beverage purchasing control, Beverage receiving control, Beverage Storing and issuing control,
Beverage production control, Beverage cost control, Beverage sales control.
Labour Control:
Labour cost considerations, Organizational plan, Job Analysis, Forecasting and scheduling of
personnel, Standards of performance, Payroll Analysis.
Inventory control:
Importance, Objectives, methods, levels & techniques, perpetual inventory, monthly inventory,
pricing of commodity, comparison of physical & perpetual inventory.
Reference Book:
1. Food & Beverage Management by Bernard Davis & Sally Stone Pub. By- Butterworth
– Heinemann Ltd. UK
2. Food & Beverage Control by Richard Kotas& Bernard Davis Pub. By- International
Text Book Company Ltd., Glasssgow
3. Principle of Food, Beverage and Labour Cost Control by Paul R. Dittmer, Pub. By-
John Wiley and Sons
4. Food and Beverage Operation Cost control and system Management – Charles
Levinson, Prentice Hall .
FOURTH SEMESTER
Menu Planning:
Introduction, Types of menus, French classical menus, International menus, Menu terms,
Factor that affects menu planning,
Food Styling:
General principles, Modern and special innovative garnishes, Accompaniments, Decorations
And Concept development
Rechauffe Cookery:
Food Commodities:
Classification with examples and use in cookery, Nuts & Oil seeds, Fats & Oil classification,
sweetening agents, Brighteners, Gels & Modified starches used in bakery.
Spirits:
Introduction to spirits (Whisky, Brandy, Vodka, Gin & Tequila), Spirits-Types, Production,
Brand Indian and International & Service, Other alcoholic beverage – Absinithe, Ouza Aquavit,
Silvovitz,
Arra fenni, Grappa, Calvados etc.
Liquors:
Types, Production, Brands & Service- Indian and International
Bar:
Introduction, Bar stock maintainence, Types, Layout, Equipments used, Control methods &
License staffing, Job description, Job specification, Bar planning & Designing & Bar menus,
Costing, Corkage.
Cocktails:
Introduction, History, Types & preparation, Classical cocktail & recipes, Costing, Innovative
Cocktails & Mocktails, Cocktail bar, Equipment, Garnishes, Decorative accessories, Terms
related
To alcoholic beverages, Interaction with guest, Suggestive selling.
Tobacco:
Types, Production, Brands, Storage & Service.
Guerdion Service:
Introduction, History, Types, Staffing, Equipments used, Ingredients used, Common
preperation,
Flamberg dishes, Carving, Salad making etc., Trolley service – Beverages, Starters, Hightea,
Desserts etc.
Food & Beverage Terminology related to the inputs of the 4th semester
HM 4105 ACCOMMODATION OPERATION - II 1.0
Interior Decoration:
Important , Defination&Types, Classification, Principle of Design-Harmony, Rhythem, Balance,
Proportion,Emphasis, Elements of design: Line, Forms, Colour Schemes.
Colour:
Colour Wheel, Imporntance&Characteristics, Classification of colour, Colour Schemes.
Lighting:
Classification , Types & Importance , Applications.
Furniture Arrangements:
Principles, Types of joints, Selection.
Flower Arrangement:
Concept & Importance, Types & Shapes, Principles, Tools, Equipments& Accessories.
Reservation:
Reservation methods, Reservation inquiring, Group Reservation, The Reservation record,
Reservation confirmation, Reservation maintenance Reservation reports, Reservation
consideration.
Registration:
Pre-registration activities, registration activity, The registration record
Room & rate assignment- FITs, groups, crew, Indian & foreign, method of payment, issuing the
Key, fulfilling special requests, creative options, change of room, over-booking cases.
Financial Management:
Meaning objective of Financial Management, profit maximization approach vs., wealth
maximization approach.
Financial Statement:
Meaning and objective of different type of financial management system, financial analysis and
tool of analysis. Trends and common size analysis.
Ratio Analysis:
Meaning and objective, classification, probability ratio, financial ratio, turnover ratio.
Capitalization:
Meaning, over-capitalization.
Source of Finance:
Short-term mid-term finances, role of commercial banks, long-term financing and financial
institution.
Working Capital:
Concept, sources, management of working capital
Budgets:
Meaning and importance, types of budget, step in budgeting, cash budget, basic capital
budgeting
- Payback record, ARR, NPV & Index
Depreciation Polices:
Meaning, Causes, objectives, Determination.
HM 4118 FOOD & BEVERAGE MANAGEMENT 1.0
F & B Management-Overview:
Introduction, objective of F & B management, responsibilities of F & B management,
constraints to F & B management.
Menu Management:
Introduction, types of menu, menu planning considerations and constrains, menu costing and
costing and pricing, merchandising, menu engineering. Menu fatigue, menu as a in-house
marketing tool.
Material Management:
Introduction concept.
Grade Manger:
Definition, Functions, Importance of Garde manger and Butchery, layout, Staff organization,
Storage points, SPS of meat products, Yields test calculations and portioning.
Buffet preparations
Principles of Buffet, Presentation, Types, Themes, Buffet Setups, typical dishes, smorgasbord.
Cold Cuts:
Farcis, terrines, pates, galantines, ballotines, mousses, quenelles -types, preparation, menu
examples. Cold sauces, dips, chaudfroid, aspics, methods of preparations, examples,
chacutiere, sausages, types, preparation, popular sausages, SPS, cooking methods, casings,
storage, problems.
Kitchen Management:
Workflow, layout, stewarding, staffing, stores management, indenting, production planning,
New product development, use of Internet and other latest technologies in food production.
HM 5103 ADVANCED FOOD & BEVERAGE SERVICE 1.0
Restaurant Planning:
Introduction, Planning & Operating various F & B Outlets and support / ancillary areas, Factors
- Concept, Menu, Space& Lighting, Colors and Market, Restaurant Design team.
Buffet:
Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space requirements &
Checklist, Buffet Presentation, menu planning, staff requirement, Buffet Management.
Function Catering:
Introduction, Types of Function, Function Administration & Organization, Booking Procedure,
Menus, Function contracts, Seating Arrangements.
Table Cheeses:
Introduction, Types, Production, Brands & Service, Storage.
Housekeeping Budgeting:
Concept & Importance, The Budget process, Operational and capital budget, Housekeeping
Room cost, Housekeeping Expenses
Laundry Management:
In-house Laundry v/s contract Laundry: merits & demerits, Layout, Laundry Flow process,
Equipment - Washing machine, Hydro extractor, Tumbler, Calendar/ Flat work Iron, Hot
Head/Steam press, Cooler press, Pressing tables, Stains and Stain removal, Laundry
detergents, Care of fabrics of different types, typical fabrics used in hotels.
Contract Cleaning:
General, Complete program, Special, Periodic, Pricing a contract.
Credit Control:
Meaning, objective, hotel credit policy regarding guaranteed bookings/corporate account
holders/
Credit card users, Control measures at the time of: reservation, check-in, during stay,
checkout, after departure, Prevention of Skippers: on arrival/during stay/on departure day.
HM 5115 FACILITY PLANNING 1.0
Introduction:
The role of facilities in the hospitality industry, Cost associated with hospitality Facilities, The
cost of development and construction, Cost of operation, Cost of renovation and
modernization, Impact of facility design on facility management, Components, Layouts and
materials, Methods and types of construction, Paints and varnishes.
Facility Systems:
Water and Waste Water Systems:
Water usage in the lodging industry, Water systems, Water quality, Water heating, Swimming
pool water systems, Water conservation.
Electrical Systems:
Fuses and circuit breakers, Distribution panels and wiring, Electric motors, Controls and drive
elements, Electronic equipment, Reading electrical utility meters, Checking the bill for electrical
energy, AC and DC system of supply, Power in ac single and three phase.
Lighting Systems:
Basic definitions, Light sources, Natural lights, Artificial light, Lighting system design, Design
factors, Lighting system maintenance, Cleaning fixtures and lamps, Replacing lamps, Affects of
maintenance on light outputs.
Energy Management:
Background, Energy pricing, Energy cost control and building systems, Reducing guest room
energy costs, Reducing food and beverage production and service energy costs, Reducing
boiler and chilling energy costs, Energy management and conservation systems.
Parking Areas:
Parking lots, Structural features, Layout considerations, Maintenance, Parking garages,
Accessibility requirements for parking areas, Valet parking.
Reference Books:
1. Hospitality Facilities management and Design, By: David M. Stipanuk, Harold Roffmann
Published: Educational Institute, AHMA.
2. How things work-The Universal Encyclopedia of Machines, Volume 1&2.
3. The Management of Maintenance and Engineering Systems in the Hospitality Industry
By: Frank D. Borsenik & Alan T. Stutts, Published: John Willey & Sons Inc. NY.
4. Air Conditioning Engineering, By: W.P.Jones, Published: English Language Book
Society/Edword Arnold.
5. Building Construction, By: Sushil Kumar, Published: Standard Publishers Distributors,
Delhi.
6. The Complete Guide to DIY and Home maintenance, By: Mike Lawrence, Published:
Orbis Publishing, Uk.
HM 5116 INTRODUCTION TO MANAGEMENT 1.0
Concept of Management
Nature, management Vs administration, levels of Management, characteristics of management,
the process of management, planning, organizing, staffing, directing, coordinating and
controlling.
Planning
Meaning, nature and importance of planning, type of plans, characteristics of planning
advantages and disadvantages of planning, steps in planning, planning premises, forecasting,
Components of planning: objectives, strategies, policies, procedures, methods, rules,
programmes and budgets.
Organization:
Meaning, nature and importance of organisation, principles of organisation, organisation charts
and manuals-formal and informal organisation, types of organisation, functional, line and staff
and committee, span of management, delegation, centralization and decentralization,
development.
Staffing:
Meaning, manpower planning, job analysis, recruitment, selection, training, promotion,
performance appraisal, job design, job evaluation and merit rating, human resource
development.
Directing:
Meaning, nature of directing, characteristics of directing, principles of directing, importance of
directing techniques of directing orders, chain of command, authority-responsibility-
accountability relationship, supervision.
Leadership:
Leadership theories in brief, different styles of leadership and their relevance with reference to
context and conditions / situations.
Motivation:
Meaning, nature and importance of motivation, benefits of motivation, theories of motivation,
Maslow’s theory of need hierarchy, Herzberg’s hygiene-motivation theory, Vroom‘s expectancy,
theory-Mc Gregory‘s theory X and theory Y, Morale-incentives.
Communication:
Meaning and nature of communication, types of communication: upward/downward,
verbal/non-verbal, formal/informal, barriers to communication, communication process.
Co-Ordination:
Need for co-ordination, principles and techniques of co-ordination.
Controlling:
Meaning, control process, need for control, control techniques, budgetary and non-budgetary
control, marketing control-production control-quality control, financial control-information
control- PERT & CPM, concept of strategic control, control & accountability & pressure to
perform.
Decision Making:
Types of decisions, step-by-step decision-making process, review of decision.
Reference Books:
1. Management - Stoner & Freeman
2. Essentials of Management - Koontz & O donnel
3. Management and Organisation - M. Louis Allen
4. Management Theory and Practice - Earnest Dale
5. Management tasks - Peter F Drucker
6. Management Process - Davar R
7. Fundamentals of Management - J. S. Chandran
8. Principles of management - P. N. Reddy
9. Essentials of Management - Chatterji
10. Personnel Management & Industrial Relations - Verma & Agarwal
SIXTH SEMESTER
1. “Twenty Two Weeks” Training is compulsory as a part of your curriculum in any of the
star hotels.
2. Training is not a matter of choice but a matter of one’s ability and the frame one fits
into. The training and placement cell of the department would provide students an
opportunity to learn in a reputed organization. However if one wish to arrange the
training on his/her own an application in written may be given to the coordinator
training and placement well in advance so that the student next in merit list may be
considered for the suitable unit.
3. After the confirmation of training from the hotel to the department; under any
circumstances student will not be permitted to go for the change.
4. Students will have to undergo training in all four operational areas during the training.
Also a vocational training can be arranged at the end of seventh semester in the area of
their interest.
5. At the end of successful completion of training students would be submitting [a) -
Training Report, b) - Project Report, c)- Log Book and d)- Performance Appraisal Form)]
duly signed and complete in all respect.
6. There would be a viva and exam conducted by the expert committee. In case if the
student is unable to clear it with a minimum aggregate of fifty percent or leaves the
training in between or does any code of misconduct during training, the training would
be considered to be null and void. Thus he/She concerned would have to re do the
training after eighth semester and would be able to get his / her pass certificate
/degree there after only.
* Students will be required to give a presentation based on training report & project Report.
Also a viva would be conducted on the above said.
SEVENTH SEMESTER
Introduction:
Meaning & definition, Scope and Purpose of doing research, Areas of research, Research
procedure, Application of research, Problems of concluding research.
Project Theme:
Identifying theme of project, Selection of title, Description of universe, Executive summary,
Statement of research problem and research objectives, Rationale for conducting study.
Sampling Plan:
Sampling unit, Sample size, Sample selection process, Sampling media.
Field Work:
Planning, organizing and supervising fieldwork
Data Analysis:
Classification, Tabulation, Analysis and Interpretation.
Report Writing:
Report format, Executive summary, Literature review, Findings, Conclusion &
Recommendations, Bibliography.
Reference Books:
1. Marketing Management, Philip Kotler, Prentice-Hall of India, New Delhi
2. Hospitality & Travel marketing, Alastair M. Morrison, Delmar Publisher Inc.
3. Marketing Research, Harper W. Boyd, Richard D Irwin, INC, All India Traveller Book
Seller, Delhi.
4. Hoe to complete your research project successfully, Judith Bell., UBS Publisher
Distributors, Delhi
5. How to research and write a thesis in hospitality & tourism, James M. Paynter, John
Wiley & Sons, NY, USA
6. Travel Tourism & Hospitality Research, Ritchie Goeldner, John Wiley
HM 7112 HUMAN RESOURCE MANAGEMENT 1.0
Manpower Planning:
Concept, Organisation and Practice, Manpower Planning Techniques, Short –Term and Long-
Term Process, Tests and Interviews, Placement and Induction.
Performance Appraisal:
Purpose, Factors Affecting Performance Appraisal, Methods and systems of Performance
Appraisal, Counseling.
Reference Books:
1. Arun Monappa & Saiyuddain : Personal Management, Tata McGraw Hill.
2. Pramod Verma : Personal Management in Indian Organisations
3. Edwin b. Flippo : Personnel Management, McGraw Hill
HM 7113 HOSPITALITY MARKETING 1.0
Hotel Marketing:
Changing role of Hotel marketing, Features of Hospitality marketing, Customer expectation
from Hospitality services, Value chain linkage in hotel industry, Classification of Hotel industry
Market Segmentation:
Organizational customer segment, Travel Market, Corporate meeting, marketing, incentive
markets, Convention market.
Services Marketing:
Basic difference between goods and services and their marketing, Marketing Mix in services
marketing (7 Ps), Types of services
Product:
Front Office & accommodation, food and beverage, Value added products, recreation & health,
Shops, car rental service
Price:
Services pricing policy, Approaches, Methods, Factors influencing pricing policy
Promotion:
Advertising, sales promotion, personal selling, publicity, Communication process in services
promotion, Public relation in hotel industry
Place (Distribution):
Agents & brokers, Electronic channels
People:
Role of employees in service delivery, Recruitment, selection and training of employees,
Relationship marketing
Physical Evidence:
Employee dress, Aesthetics, Tangible Equipment.
Process:
Process of service delivery, Steps in service delivery, Level of customer involvement
Hospitality Marketing:
Indian scenario – Issues / solutions / future prospects
Reference Books:
1. Services marketing – Zeital Valerire – A and Mary Jo Baiter, Publisher McGraw Hill
companies
2. Delivery quality service: Zeithmal, pasasuraman and bitner Publisher, New York, Free
press
3. Services marketing – The Indian experience by Ravi Shankar publisher, south Asia
publication, Delhi.
4. Services marketing – S.M Jha Publisher, Himalaya publications
5. Marketing for hospitality industry – Roberts
6. service marketing – Wood ruffe Helen publisher Macmillan
7. Strategic hotel and motel marketing – hart & troy
8. Service marketing – Love, Lock, Christopher II
9. Marketing leadership in Hospitality by Robert Lewis and Richrd Chambers
10. Foundation and practices marketing of Services – Strategies for Success, Harsh V.
Verma
11. Professional managers Library, Global Business Press
HM 7114 INTRODUCTION TO TOURISM & TRAVEL 1.0
Tourism Phenomenon:
Concept, Definition, Historical evolution and development
Transport Systems:
Air transport, Railways, Road, Sea and waterways – Indian and international examples
Travel Agencies:
History and development of travel agencies, Role and functions of Indian and international
travel agencies.
Tourism Industry:
Major & minor components, Types of tourism resources of sports, cultural, historical, nature
based, sports and adventure – tourism
Types of Tours:
Importance of tour operations, major national and international tour operators, importance and
role of tourist guides
Foreign Exchange:
Countries and currencies, procedure for obtaining foreign exchange, foreign exchange
counters, customs formalities, immigration etc
Reference Books:
1. Hotels for tourism development – Dr. Jagmohan Negi, Metropolitan
2. Profile of Indian tourism – Shalinin Singh
3. Tourism today – Ratandeep Singh
4. Dynamics of tourism – Pushpinder S. Gill
5. Introduction to tourism – Seth P.N. Sterling
6. Tourism, past, present and future – Bukhart
7. Tourism principles and policies – A.K. Bhatia, Sterling
8. Travel agents and tourism – Merrisen James
9. Tourism and cultural heritage of India – Acharaya Ram
10. Culture and art of India – Mukherjee. A
11. International tourism, Francois Vellas & Lionel Bickerel, Macmillan Business
12. Tourism – The State of Art, edited by Seaton, Wood etc, John Wiley
PROFESSIONAL ELECTIVE
HM 7121 FRONT OFFICE MANAGEMENT 1.0
Introduction and concept, Differential rates, Booking horizons, Forecasting bookings, Reacting
variations in demand in order to maximize yield, Statistical representations – threshold curves,
Displacement, Concept and usage of revenue management
Hotel Sales:
Selling concept, Selling models, plan, sales call, closing the call
Internal / In-house sales promotion, merchandising
Direct sales travel agents, tour operators, hotel booking agencies, Internet, tourist information
center, direct mail, personal calls and telephone selling letters.
EIGHTH SEMESTER
Food Legislation:
Principles of Food Laws- acts regarding prevention of food adulteration, definition, authorities
under the acts, procedure of taking a sample purchase right, warranties, guest control order or
food services order enforce from time to time. Essential commodities, ISI, egmark
Liquor Legislation:
Types of licenses, drinking in the licensed premises and different types of permits
Industrial Legislation:
Factories Act, Payment of wages act, Industrial Dispute Act, Apprentices Act, Provident Fund
Act, Trade union Act. (Each act to be discussed in brief with particular reference to Hotel
Industry)
Law of Tenancy:
Rent control Act, distinction between guest and tenant, innkeeper, guest relationship,
innkeeper’s lien, byelaws as affecting catering establishments (To be discussed in detail)
O.B.:
Definition, relevance and scope.
Motivation:
Nature, important theories – Maslow, Herzberg, equity and expectancy
Leadership:
Nature and theories-trait theory, behavioral and fielders contingency theories
Communication:
Interpersonal communication, barriers and ways of overcoming the barriers, organizational
communication, informal communication.
Conflict:
Reasons and ways of overcoming conflict
Organisation:
Structure- behavioral implication of different structures
Organisational Change:
Resistance to change and ways of overcoming the resistance
Organisational Culture:
How created and sustained.
Reference Books:
1. Stephen P Robbins; Essential of Organisational Behaviour, New Delhi, Prentice Hall of
India
2. New Strom and Davis; Organisational Behaviour – Human Behavior works, New York Mc
Graw Hill
3. Fred Lechans; Organisational Behaviour, New York Mc Graw Hill
4. Aswathappa K; Organisational Behavior, Mumbai, Himalaya Publishing House
5. B.P.Singh; Organisational Behaviour, Dhanpat Rai & Sons
6. Umaskharan; Organisational Behaviour, New Delhi, Tata McGraw Hill
7. Arun Monappa; Personnel Management, New Delhi, Tata McGraw Hill
8. Subha Rao P; Human Resource Management, Mumbai, Himalaya Publishing
HM 8117 ENVIRONMENT ISSUE 1.0
Guests: participation
Waste Management:
Why manage waste, recycling, and Non- hazardous energy separation
Water:
Water and the environment, improving water quality, case studies
Product Purchase:
Principles of responsible purchasing, Implementation of eco friendly purchasing, Products:”
recycled paper, future product.
Noise:
Introduction, problems of noise, problem for tacking noise.
Hazardous Material:
Definition, sources, Hazards, Dealing with hazardous materials
Ecotels:
What are ecotel, case studies India, abroad
Reference Book:
Environmental Management for Hotels, Butterworth & Heinemann
HM 8118 FOOD SAFETY 1.0
Introduction:
Food safety, Food Hazards & Risks, Contaminants and Food Hygiene
Food Microbiology:
General characteristic of micro organisms based on their occurrence and structure, factors
affecting their growth in food (intrinsic and extrinsic) , common food borne micro organisms-
Bacteria,(spores/capsules) ,Fungi, Viruses, Parasites, those that bring about food spoilage,
micro organism that bring about useful change in food, fermentation, vinegar, anti biotic, food
poisoning, Food infections.
Food Preservation:
Physical agents in food preservation, Chemical agents in food preservation, use of low
temperature in food preservation, preservation by drying, and preservation of meat, fish & egg
using different methods
Food Standards:
The need for food laws, Prevention of food adulteration act standards, fruit product order
standards, Agmark standards, Indian standard institution, international – codex, Alimentations,
ISO , Regulatory Agencies, WTO, Consumer protection Act.
Quality Assurance:
HACCP, Need, Origin, Principles, terminology, steps/stages, benefits
Reference:
1. Modern Food Microbiology by Jay J.
2. Food Microbiology by Frazier and West Hoff
3. Food safety by Bhat & Rao
4. Safe Food Handling by Jacob M.
5. Food Processing by Hobbs Betty
6. PFA Rules
7. HACCP – A practical approach- sara Mortimore & Carol Wallace Chapman & Hall
PROFESSIONAL ELECTIVE II
HM 8122 INDIAN HERITAGE 1.0
Historical Perspective:
Indian History, Scope and Objective, Evolution of Culture – Ancient, Medieval and Modern
Great Scriptures:
Upanishads, Sankya, Darshans, Ramayana, Mahabaratha, Bhagvadgeetha, Buddhism,
Tripitakas, Jainism, Puranas
Great Philosophers:
Adishankaracharaya, Mdvacharya, Ramanujacharya, Basavanna, Ramkrishana, Paramahamsa,
Swamy Vivekanand, Arabindo
Indian Painting:
Colourful Mosaic, evolution of Indian painting, Ajanta & Ellora paintings, Contribution of Mysore
School of painting, Rajaravi Varma and his contribution to Indian painting, M.F.Hussein : a
Potrait
Bhakti Movement:
A new Era, Kanakadassa,Purandaradasa, Thagaraja, Jayadeva and Kabir
Literary Heritage:
Sanskrit, Pali, Kannada, Tamil, Hindi, Urdu
Reference Books:
1. S. Radhakrishanan – Indian Philosophy
2. R. Shamashastry- History of Dharmasastras
3. D.P. Chattopadhyaya – What is living and what is dead in Indian Philosophy
4. Anand K. Kumaraswamy – Indian and South East Asian Architecture
5. V. Brodov – Indian Philosophy in Modern Times
6. Swamy Vivekananda- His disciples from the East and West
7. V.P. Varma – Modern Indian Political thought
8. Ram Acharya – Tourism and Cultural Heritage of India, RBSA Publications Jaipur
PROFESSIONAL ELECTIVE II
HM 8127 TOURISM GEOGRAPHY & CROSS-CULTURAL INTERNATIONAL
MANAGEMENT 1.0
International Tourism:
UK, France, Germany, Italy, Spain, Portugal, Switzerland, USA, Newzeland, Australia, Gulf
Countries, Indian Oceanic Island, Singapore, Thailand, Hong Kong, China, Japan, South
American Countries and other famous destinations, over-view and world’s continents,
longitude& latitude of map-reading skills, time & climate zones, currencies around the world,
exploring earth’s countries, major cities and airports around the world, relationship between
geography and tourism.
Cultural Values:
Religion society, language, non verbal gestures, dining etiquettes, social and business
practices, greetings, dos and don’t’ts, preferences of Japanese, Americans, Chinese,
Australians, Kiwis, Scandinavians, Britishers, Germans, Russians & CIS, Africans, Middle
Easterners, French, Italians, Portugese, Spanish, South Americans (Latin Americans),
Caribbean, Orientals from Thailand, Indonesia, Korea, Taiwan, Malaysia etc.
Reference Books:
1. Cross cultural communication for tourism &Hospitality Industry by Helen Fitz Gerald,
Hospitality Press, Melbourne
2. Tourism Today- Geographical Analysis, Douglas & Pare,Longman Publishers
3. Tourism Past, Present & future, Burkart & Medik, Heinman
4. Towards Geography of Tourism,D.G. Pearce
5. Regional Geography of India , R.L. Singh
6. Recreational Tourism- A social science perspective, Ryan Chris, Routledge, London
7. Tourism Development, A.K. Bhati, Sterling publication, Delhi
8. The Geography of Travel & Tourism, Brian G.Boniface & Chris Cooper, Butterworth
Heinmann
9. International Tourism, Francois Vellas & Lionel Becherel, Macmillan Business
10. Tourism The State of the art, A.V. Seation & C.L. Jenkins & Smith, John Wiley,NY