Vinayaka Mission University
Vinayaka Missions University (VMU) is a pioneering and vibrant school offering a multi-social experience with an atmosphere checked by the ideal congruity of living in differing qualities.
Years1
UNIT - 01
MEANING OF COMMUNICATION - COMMUNICATION - TYPES OF BARRIERS OF
COMMUNICATION.
UNIT - 02
BUSINESS LETTERS - LAYOUT OF BUSINESS LETTERS - ASKING FOR PRICE-LIST -
ORDERING GOODS - COMPLAINING ABOUT DAMAGED GOODS.
UNIT - 03
BUSINESS ENQUIRIES AND REPLIES - LETTERS OF ADJUSTMENT - COLLECTION
LETTERS - CIRCULAR LETTERS - STATUS ENQUIRIES.
UNIT - 04
COMPANY CORRESPONDENCE - SECRETARY`S LETTERS TO THE DIRECTORS -
SECRETARY`S CORRESPONDENCE WITH THE SHAREHOLDERS - SECRETARY`S
CORRESPONDENCE WITH THE BANKS.
UNIT - 05
COMPANY`S CORRESPONDENCE WITH THE GOVERNMENT OFFICES - LETTERS
WRITTEN TO INCOME TAX OFFICE - LETTERS WRITTEN TO SALES TAX OFFICE -
LETTERS APPLYING FOR LICENSE.
UNIT - 06
BANK CORRESPONDENCES - LETTERS TO THE BANKS TO OPEN ACCOUNTS -
CORRESPONDENCE AMONG BANKS.
UNIT - 07
INSURANCE CORRESPONDENCE AGENCY - LETTERS TO INSURANCE OFFICIALS -
PAYMENT OF PREMIUM THROUGH DEMAND DRAFT.
UNIT - 08
LETTERS OF THE EDITORS - LETTERS ABOUT UNHEALTHY SITUATION IN COMPANY -
WORKING CONDITIONS OF EMPLOYEES - CHILD LABORERS IN COMPANIES - POOR
PAYMENT TO THE EMPLOYEES.
UNIT - 09
REPORT WRITING - MEANING OF REPORT - IMPORTANCE OF REPORT -
CHARACTERISTICS OF A GOOD REPORT.
UNIT - 10
DIFFERENT TYPES OF REPORT - REPORTS TO THE NEWS PAPERS - REPORTS TO THE
LOCAL POLICE STATION - REPORT BY INDIVIDUALS - REPORT BY COMMITTEES.
UNIT - 11
PRÉCIS WRITING - CHARACTERISTICS OF GOOD PRÉCIS WRITING - PRECISE OF A
PHRASE - PRECISE OF A SENTENCE - PRECISE OF A PASSAGE - PRÉCIS RELATING TO
BUSINESS AND MANAGEMENT.
Vinayaka Missions University,Directorate of Distance Education
Salem India
BACHELOR OF ARTS IN CORPORATE SECRETARYSHIP
1 Yr.
BUSINESS COMMUNICATION(1010101)
UNIT - 12
APPLICATION FOR APPOINTMENT - PREPARATION OF RESUME - DRAFTING AN
APPLICATION FOR APPOINTMENT.
REFERENCE BOOKS:
1.HOMAI PRADHAN, D.S.BHANDE AND VIJI THAKUR
2.KRISHNA MOHAN AND MEERA BANERJI: DEVELOPING COMMUNICATION SKILLS.
HOTEL INDUSTRY - DEFINITION - MEANING - EVALUATION OF HOTEL INDUSTRY - TYPES
OF HOTEL INDUSTRY - PLANNING - CLASSIFICATION OF HOTEL INDUSTRY
CATERING ESTABLISHMENT - CLASSIFICATION OF CATERING ESTABLISHMENT -
RESTAURANT BRIGADE - DUTIES & RESPONSIBILITY OF FOOD & BEVERAGE STAFF FOR
INTERDEPARTMENTAL CO-OPERATION
FOOD & BEVERAGE OUTLETS - TYPES FOOD & BEVERAGES OUTLETS - PRINCIPLES OF
FOOD & BEVERAGE OUTLETS - METHODS - IMPORTANCE OF FOOD & BEVERAGE -
ANCILLARY DEPARTMENT
SERVICE EQUIPMENT - IDENTIFICATION OF SERVICE EQUIPMENT - CLASSIFICATION OF
SERVICE EQUIPMENT`S - IMPORTANCE OF SERVICE EQUIPMENT
SILVER CLEANING - IMPORTANCE OF SILVER CLEANING - PROCEDURE FOR SILVER
CLEANING - TYPE OF SILVER CLEANING - METHODS OF SILVER CLEANING
BREAK-FAST (INDIAN - AMERICAN CONTINENTAL) - MENU - OBJECTIVE -PLANNING -
TYPES & PRINCIPLES OF MENU PLANNING - SEQUENTIAL FRENCH CLASSICAL MENU
FOOD SYSTEMS - PRINCIPLES AND GUIDELINES - BRUNCH - LUNCH - AFTERNOON HIGH
TEA- HIGH TEA SUPPER - DINNER
MIS - EN - SCIENCE - PRINCIPLES - OBJECTIVES - MIS-EN-PALCE - SIDE BOARD / DUMMY
WAITER
SIDE BOARD - ARRANGEMENT OF SIDE BOARD - CAVER AND RULES FOR LAYING
TABLES
NAPKIN FOLDING - TYPES OF NAPKIN FOLDING - IMPORTANCE - BOOKING PROCEDURE
WAITER - ROLE OF WAITER - ATTITUDE & ATTITUDES OF A WAITER - DO`S AND DON`TS
OF A WAITER - GUEST RECEIVING PROCEDURE
NON-ALCOHOLIC BEVERAGE - SERVICE OF NON-ALCOHOLIC BEVERAGE - CONTROL
SYSTEM - IMPORTANCE OF CONTROL SYSTEM - K.O.T - DUPLICATE & TRIPLICATE
KITCHEN BRIGADE - DEFINITION - MEANING - INTRODUCTION - DUTIES &
RESPONSIBILITIES OF KITCHEN STAFF - IMPORTANCE
ATTRIBUTES OF KITCHEN STAFF - PRINCIPLES - PERSONAL HYGIENE - PRECAUTION
WHILE HANDLING EQUIPMENT
COOKING - AIMS & OBJECTIVES OF COOKING - CLASSIFICATION OF RAW MATERIALS -
PLANNING OF COOKING - TYPES OF COOKING - PRINCIPLES - METHODS OF COOKING
INGREDIENTS - METHOD OF PREPARING INGREDIENTS -PRINCIPLES - VARIOUS TYPE OF
FUEL USED FOR COOKING - ADVANTAGES & DISADVANTAGES - TYPES OF EQUIPMENT
USED FOR COOKING
SPICES & CONDIMENTS - TYPES OF SPICES & CONDIMENTS - NUTS - PULSES &
CEREALS - CLASSIFICATION OF NUTS - PULSES - CEREALS
VEGETABLES & FRUITS - TYPES OF VEGETABLES & FRUITS - PRINCIPLES -
CLASSIFICATION OF VEGETABLES & FRUITS - TYPES OF SALADS & SALAD DRESSING
FISH - CLASSIFICATION OF FISH - SELECTION CRITERIA OF FISH - CUTS OF MEAT,
POULTRY, AND PARK - IMPORTANCE
STOCK - MEANING - PREPARATION OF STOCK -STORAGE & USAGE OF STOCK -
PRECAUTION IN HANDLING STOCK
SOUP - MEANING - CLASSIFICATION OF SOUP - RECIPE - TYPE OF SOUPS
SAUCES - MEANING - CLASSIFICATION OF SAUCES - RECIPE- DIFFERENCE BETWEEN
MOTHER SAUCE & DERIVATIVE SAUCE
KITCHEN MANAGEMENT - OBJECTIVE - PLANNING - MEAL PRODUCTION - PURCHASING -
SELECTION OF SUPPLIES - ORDERING - CONTROL - COST CONTROL - PORTION
HOTEL - DEFINE HOTEL - MEANING - CLASSIFICATION OF HOTEL - TYPES OF HOTEL
FRONT OFFICE - INTRODUCTION TO FRONT OFFICE - ORGANIZATIONAL STRUCTURE OF
FRONT OFFICE - QUALITIES OF FRONT OFFICE STAFF
ROOMS - TYPES OF ROOMS - TYPES OF PLAN - TARIFF STRUCTURE - EQUIPMENT USED
IN FRONT OFFICE
EQUIPMENT - TYPES OF EQUIPMENT - MANUAL - SOME AUTOMATIC & AUTOMATIC
SYSTEM - IMPORTANCE
RESERVATION - MEANING - NEED FOR RESERVATION - IMPORTANCE OF RESERVATION -
MODE & SOURCES OF RESERVATION
RESERVATION SYSTEM - WHITNEY ROCK SYSTEM - GROUP RESERVATION -
RESERVATION AVAILABILITY
CANCELLATION PROCEDURE - TYPES OF CANCELLATION - REASON FOR CANCELLATION
HOUSE KEEPING - IMPORTANCE OF HOUSE KEEPING DEPARTMENT - DEPARTMENT OF
ORGANIZATION CHART - DUTIES AND RESPONSIBILITY OF HOUSE KEEPING
HOUSE KEEPING OUTLETS - NEED FOR CO-OPERATION & CO-ORDINATION WITH OTHER
DEPARTMENT
CLEANING EQUIPMENT - CLASSIFICATION OF CLEANING EQUIPMENT - MANUAL &
MECHANICAL - HANDLING & SELECTION PROCEDURE OF CLEANING EQUIPMENT
LEANING AGENTS - SELECTION - SELECTION AND HANDLING PROCEDURE OF
DIFFERENT TYPE OF CLEANING AGENT - TYPES OF CLEANING AGENT
ROOM CLEANING - ROOM CLEANING PROCEDURE - DAILY CLEANING OF ROOM - ROOM
INSPECTION - GUEST SUPPLIES AND AMENITIES FROM HOUSE KEEPING - LOST AND
FOUND PROCEDURE - TYPES OF KEY AND ITS CONTROL
DEFINITION & IMPORTANCE OF ECONOMICS - DEMAND - LAW OF DEMAND - ELASTICITY
OF DEMAND - TYPES OF ELASTICITY OF DEMAND - SUPPLY - ELASTICITY OF SUPPLY -
COST & REVENUE- BREAK EVEN ANALYSIS.
MARKET - PERFECT COMPETITION - MONOPOLY - OLIGOPOLY -COMPETITION - TRADE
CYCLE - NATIONAL INCOME - CURRENCY DEVALUATION - EXCHANGE RATE.
EVALUATION OF TOURISM - TYPES OF TOURISM - RISE OF TOURISM - TOURISM
INDUSTRY - BASIC COMPONENT OF TOURISM - ORGANIZATION OF TOURISM -
INFLUENCING FACTORS - TYPES OF ORGANIZATION . N.T.O - FUNCTIONS - REGULATION
- TOURIST - PLANNING OF TOURISM
TOURISM AND ITS CULTURAL IMPACT - ENVIRONMENTAL IMPACTS - SOCIAL AND
CULTURAL IMPACTS. TOURISM AND SOCIAL CHANGE - TOURISM & PHYSICAL CULTURE -
EFFECTS ON EMPLOYMENT`S - TOURISM AND ECONOMIC VALUE OF CULTURAL
RESOURCES. ROLE OF TRAVEL AGENCY IN TOURISM - AIR TRAVEL - FUNCTIONS OF A
TRAVEL AGENCY - TICKETING.
TOURISM MARKETING - MEANING - DEFINITION -PROBLEM - SEGMENTATION . MARKET
PLANNING - OBJECTIVE - MARKET SELECTION -MARKETING MIX- PRODUCT PRICE -
ELEMENTS OF MARKETING SYSTEM .
PRACTICAL GUIDE NOTE FOR BASIC FOOD PRODUCTION:
1.IDENTIFICATION OF VARIOUS TYPE OF INGREDIENT VEGETABLE, FRUIT, MEAT
PRODUCT, RICE, CEREALS & PULSES
2.KNOWLEDGE OF PREPARING INGREDIENT & METHODS OF COOKING
3.PREPARATION OF STOCKS
4.PREPARATION OF SOUPS
5.PREPARATION OF VEGETABLE DISHES
6.PREPARATION OF EGG, MEAT, POULTRY USING THE BASIC CUTS OF MEAT
PREPARATION RICE (DRAINING & ABSORPTION METHOD)
SCHEME OF EXAMINATION:
WRITTEN PROCEDURE - 20
PRACTICAL - 30
RECORD - 15
VIVA - 5
UNIFORM - 5
Years2
KITCHEN -TYPES OF KITCHEN - CENTRALIZED AND DECENTRALIZED - SATELLITE
KITCHEN - LAYOUT AND WORK FLOW OF KITCHEN - EQUIPMENT AND FUELS USED IN
KITCHEN
REGIONAL COOKING - INDIAN - CHINESE - CONTINENTAL - ITALIAN COOKING -
ACCOMPANIMENTS AND GARNISH
COSTING OF FOOD - IMPORTANCE OF INDENTING - CONTROL OF FOOD COST
METHOD OF PREPARATION AND SERVICE - PRINCIPLES OF MENU PLANNING -
PLANNING OF MENU FOR DIFFERENT CATERING OUTLET
BEVERAGES - INTRODUCTION OF BEVERAGES - CLASSIFICATION OF BEVERAGES -
TYPES OF BEVERAGES - ADVANTAGES & DISADVANTAGES
ALCOHOLIC BEVERAGES - PRODUCTION AND HISTORY OF NON - ALCOHOLIC
BEVERAGES
WINE PRODUCTION - WINES AND ITS CLASSIFICATION - WINE PRODUCTION AND
COUNTRIES AND REGIONS
STORAGE AND SERVICE - STORAGE AND SERVICE OF WINE - BEAR - TYPES OF BEER -
BEER PRODUCTION PROCESS
PRODUCTION - MEANING - PRODUCTION OF SPRIT - PRODUCTION OF WHISKY - GIN,
RUM, VODKA - BRANDY
POT STILL METHOD - PATTERN STILL METHOD - COCK TAIL - METHODS OF MAKING
COCKTAIL, MOCK TAIL - EQUIPMENT REQUIRED
INDIAN ALCOHOLIC NON ALCOHOLIC BEVERAGES - GRAPE, ORANGE JUICES
PREPARATION - PRESERVATION BEER - WINE - WHISKY - RUM - INDUSTRY- HISTORY -
DEVELOPMENT AND CONSUMER MARKETING
AMERICAN IMPORTS - COOL DRINKS, IN INDIA - PEPCI, SEVEN-UP, MAZA , COLA - USAGE
GUEST RECEIVING PROCEDURE - PRE REGISTRATION - REGISTRATION AND
REGISTRATION PROCESS - PRE PLANNING OF GUEST RECEIVING
ROOM ASSIGNMENT PROCEDURE - ROOM ASSIGNMENT AND ROOMING PROCEDURE -
GROUP ARRIVAL - ACTIVITIES PERFORMED BY THE BELL DESK AND BELL BOY DURING
CHEEK IN AND CHEEK OUT - LUGGAGE HOLDING - PAGING - VALET PARKING
ACCOUNTS SYSTEM - IMPORTANCE AND TYPES OF GUEST ACCOUNTING SYSTEM -
PROCESS OF GUEST ACCOUNTING SYSTEM - MANUAL AUTOMATIC ACCOUNTING
COMPUTERIZED ACCOUNTS - NON AUTOMATIC - SEMI AUTOMATIC AND COMPUTERIZED
ACCOUNTING SYSTEM
COMMUNICATION - HANDLING OF MAILS AND MESSAGES - TELEPHONE PROCEDURE
AND MANNER - KEYS AND ITS CONTROL
HANDLING - CHEQUES AND CREDIT CARDS - RISING OF FOLIC - METHODS OF SETTING
BILLS IMPORTANCE - MAINTENANCE
RECORDS - RECORDS AND INVENTORIES MAINTAINED IN HOUSE KEEPING - TYPES -
CLASSIFICATION OF RECORDS AND INVENTORIES
LINEN - DEFINE - CLASSIFICATION AND SIZE OF LINEN - FACTORS TO BE CONSIDERED
WHILE SELECTION OF LINEN
LINEN ROOM MANAGEMENT - ACTIVITIES OF LINEN ROOM - EQUIPMENT REQUIRED FOR
LENE ROOM - STOCK TAKING - RECYCLING OF LINEN - SORTING - MARKETING AND
MONOGRAMMING
ROOM SERVICE - IMPORTANCE OF UNIFORM - EQUIPMENT REQUIRED - ACTIVITIES OF
SERVING ROOM
BACHELOR OF SCIENCE IN HOTEL&CATERING MANAGEMENT
2 Yr.
FRONT OFFICE & HOUSE KEEPING OPERATIONS(1040806)
LAUNDRY - ISSUING AND RECEIVING OF LAUNDRY - MAINTENANCE - IMPORTANCE -
TYPES OF LAUNDRY
AGENTS IN LAUNDRY - EQUIPMENT AND AGENTS IN LAUNDRY - VALET SERVICES - DRY
CLEANING
"MICROBIOLOGY" - INTRODUCTION - CLASSIFICATION OF MICROBIOLOGY - BACTERIA -
MORPHOLOGY - FACTORS AFFECTING BACTERIAL GROWTH - BENEFICIAL AND
HARMFUL EFFECTS OF BACTERIAL ACTIVITY - YEAST - MORPHOLOGY, ECONOMIC
IMPORTANCE - HARMFUL AND BENEFICIAL EFFECT
"MOULD" - MORPHOLOGY - ECONOMIC IMPORTANCE - HARMFUL AND BENEFICIAL
EFFECT - FOOD BORNE ILLNESS - BACTERIAL - FOOD BORNE DISEASES / CLOSTRIDIUM
PEFRINGENS - GASTEORITS - E.COLE - BACILLUS CEREUS. FOOD BORNE POISONINGS -
INFECTIONS AND INTOXICATIONS NON BACTERIAL - MYCOTOXINS - VIRUSES - FOOD -
BORNE PARASITES - SEAFOOD TOXICANTS - POISONING BY CHEMICALS
"COMMON DISINFECTANTS" - DEFINITION - COMMON DISINFECTANTS USED IN WORKING
SURFACES - KITCHEN EQUIPMENT - DISHWASHING ETC., STERILIZATION - KITCHEN AND
SERVICE EQUIPMENT - MILK, WATER, ETC., PASTEURIZATION OF MILK - LTST AND HTST
METHOD . UHT METHOD
"PRESERVATION OF FOOD" - PRINCIPLES OF FOOD PRESERVATION - LOW
TEMPERATURE - HIGH TEMPERATURE - DRYING - CANNING OF FOOD - IRRADIATES
CHEMICAL PRESERVATION
"FOOD QUALITY" - INTRODUCTION - IMPORTANCE - MEASUREMENT OF FOOD QUALITY -
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP). CARBOHYDRATES -
IDENTIFICATION OF CARBOHYDRATES - COLOR REACTION - SEPARATION BY
CHROMATOGRAPHY - OPTICAL ACTIVITY - OTHER QUANTITATIVE DETERMINATIONS
"CHANGES DURING COOKING" - SOLUBILITY - HYDROLYSIS - GELATINIZATION OF
STARCH RETROGRADION - SYNERGIES - STALING OF BREAD
"PROTEIN AND FAT" - PROTEINS - CHEMICAL PROPERTIES OF PROTEINS - NATIVE AND
DENATURED PROTEINS - DENATURED AGENT FOAMS - DETERMINATION OF PROTEIN IN
FOODS - EFFECT OF HEAT TREATMENT - FAT - IDENTIFICATION OF FATS - CHEMICAL
PROPERTIES OF FAT - RANCIDITY OF FATS AND TYPES - HYDROGENATION OF FATS -
CHANGES DURING COOKING - REVERSION, SHORTENING - FACTORS AFFECTING
SHORTENING
"NUTRITION" - INTRODUCTION OF NUTRITION - DEFINITION OF NUTRIENTS -
CLASSIFICATION OF NUTRIENTS - FOOD GROUPS - FUNCTIONS OF FOOD TO MAN -
"HOTEL ENGINEERING" - DEFINITION - MEANING - IMPORTANCE OF HOTEL ENGINEERING
- ORGANIZATIONAL - STRUCTURE - DUTIES AND RESPONSIBILITY OF ENGINEERING
STAFF
"HOTEL MAINTENANCE" - MEANING - IMPORTANCE - CLASSIFICATION OF MAINTENANCE
- ADVANTAGES OF MAINTENANCE PROGRAM - CONTACT MAINTENANCE - TYPES -
ADVANTAGES AND DISADVANTAGES
"INSTRUMENTAL ENGINEERING" - USAGE OF PLIERS - USAGE AND TYPES - SCREW
DRIVER USAGE AND TYPES - SPANNER - BOX SPANNER - HAW SAW BLADE FRAME -
PIPE WRENCH - DIE SET - CHISEL SET
"METERS" - VOLTMETER - AMMETER, MULTI MATER, TESTER AND TEST LAMP - HARD
DRILL / POWER DRILL / SWITCHES AND SOCKETS - MULTI LUG - ADAPTOR AND BALLAST
- FLORESCENT TUBE - INCANDESCENT LAMP
"A BURNER" - LPG - PRECAUTIONS OF HANDLING LPG - LOW PRESSURE BURNER - HIGH
PRESSURE BURNER - LPG REGULATOR AND ADAPTOR
"ELECTRICITY" - CONDUCTOR -INSULATOR - RESISTANCE - POTENTIAL DIFFERENCE
BETWEEN AC & DC POWER SUPPLY - SINGLE PHASE & THREE PHASE POWER SUPPLY -
OPEN CIRCUIT - CLOSED CIRCUIT - SHORT CIRCUIT
"CONNECTIONS" - PARALLEL CONNECTION - SERIOUS CONNECTION - FUSE -
IMPORTANCE OF FUSE AND IT ADVANTAGES - IMPORTANCE OF EARTHING - WCB.
CALCULATION OF ENERGY CONSUMPTION - SAFETY PROCEDURE
"LIGHTS" - LIGHTING - TYPES 0F LIGHTING - LIGHTING DEVICE AND DISCHARGE LAMPS -
IMPORTANCE
"FUELS" - TYPES OF FUELS USED IN HOTEL INDUSTRY - ADVANTAGES AND
DISADVANTAGES OF FUEL TYPES - COMPARATIVE CALORIFIC VALUE
"ENVIRONMENT" - POLLUTION FREE ENVIRONMENT - IMPORTANCE OF SEWAGE /
WATER TREATMENT - RAIN WATER HARVEST - GREEN HOTELS - ECOTEL
HOTEL ENGINEERING & ENVIRONMENT SCIENCE(1040809)
"ENERGY MANAGEMENT" - ENERGY CONSERVATION IMPORTANCE OF ENERGY
CONSERVATION - NON CONVENTIONAL SOURCES OF ENERGY - NEED FOR ENERGY
CONSERVATION PROGRAM - ENERGY CONSERVATION PROGRAMS IN DIFFERENT
DEPARTMENT - ENERGY AUDIT
1. DIFFERENT TYPES OF RICE & POTATO PREPARATION.
2. LEARNING THE CUTS OF MEAT.
3. PREPARATION OF EGG, MEAT, POULTRY.
4. REGIONAL COOKING.
5. SERVICE PROCEDURE FOR NON - ALCOHOLIC & ALCOHOLIC BEVERAGES.
1. STUDENT SHOULD HAVE SOUND KNOWLEDGE OF BOOKING &CANCELLATION OF
RESERVATION, RESERVATION SYSTEM.
2. ABILITY TO WORK ON ALL AUTOMATED SYSTEM.
3. ABILITY TO HANDLE& USE ALL STATIONERY IN FRONT OFFICE.
4. KNOWLEDGE ABOUT FOREIGN EXCHANGE CURRENCIES & REGULATION.
5. RAISING AND CLOSING OF GUEST FOLIO.
6. INDENTIFICATION OF VARIOUS RACKS.
7. RECEIVING AND GREETING OF GUEST, GROUPS, VIP.
8. HANDLING OF MAILS AND MESSAGES.
9. HANDLIGN OF CHEQUES AND CREDIT CARDS.
10. RECORDS AND INVENTORIES MAINTAINED IN HOUSE KEEPING DEPARTMENT.
11. TYPES OF BED MAKING.
12. DAILY, ROUTINE,SPRING CLEANING PROCEDURE.
13. HANDLING OF VACUUM CLEANER.
14. HANDLING OF LAUNDRY EQUIPMENT.
15. KNOWLEDGE OF LAUNDRY PROCESS.
16. USAGE OF LAUNDRY EQUIPMENT & AGENTS.
17. STAIN REMOVING PROCEDURE ON VARIOUS SURFACES.
18. PREPARATION OF ROOM REPORT.
19. ARRANGEMENT & USAGE OF MAIDS CARTE.
20. REVIEW OF LOST & FOUND PROCEDURE.
Years3
INTRODUCTION, LAYOUT OF THE HOUSEKEEPING DEPARTMENT, ORGANIZATION OF
THE HOUSEKEEPING DEPARTMENT.
DEPARTMENTS THAT HOUSEKEEPING CO-ORDINATES WITH, QUALITIES OF THE
HOUSEKEEPING STAFF.
KNOWLEDGE OF ROOMS, RULES ON GUEST FLOOR, HOW TO ENTER A GUESTROOM.
ROOM CLEANING PROCEDURES AND GUESTS AMENITIES, MAKING A BED.
CLEANING A BATHROOM, EVENING OR TURNDOWN SERVICE, SECOND SERVICE. BABY
SITTING.
WATER, SOAP, SYNTHETIC DETERGENTS, OTHER CLEANING AGENTS, USING CLEANING
AGENTS, CLEANING CLOTH. MOP SWEEPERS, WETMOPS.
BRUSHES, CARPET SWEEPERS, CLEANING TROLLEYS, SUCTION CLEANERS, ROTARY
FLOOR MAINTENANCE MACHINES, SHAMPOOING MACHINES.
TYPES OF FLOOR COVERINGS. CARPETS, CARPET FIBERS, TYPES OF CARPETS,
CARPET SIZES, CARPET UNDER LAYS.
PUBLIC AREA CLEANING AND VARIOUS SURFACES INVOLVED.
PERIODICAL CLEANING AND SPECIAL CLEANING. TASKS CARRIED OUT, SCHEDULES
AND RECORDS
LINEN ROOM LAYOUT AND STAFFING, CLASSIFICATION OF LINEN PAR STOCK. LINEN
ITEM AND THEIR SELECTION, TYPE AND FABRIC, SIZE OF LINEN STOCKS.
LINEN CONTROL, TIPS FOR CONTROL AND STORAGE, LINEN DISCARDING. RECORDS
MAINTAINED.
LINEN HIRE. KEYS AND KEYS CONTROL. LOST AND FOUND PROCEDURE.
FOOD SERVICE FACILITIES PLANNING: INTRODUCTION, DESIGN & LAYOUT. PLANNING:
CHARACTERISTICS, SCOPE, OBJECTIVES, FACILITATING PRODUCTION.
MATERIALS HANDLING, SPACE UTILIZATION, MAINTENANCE & CLEANING, COST
CONTROL, INVESTMENT IN EQUIPMENT, LABOUR UTILIZATION, SUPERVISION,
FLEXIBILITY.
THE PLANNING PROCESS: PRELIMINARY PLANNING INFORMATION, PROSPECTUS,
COMMISSIONING PLANNERS, DEVELOPING THE CONCEPT, EQUIPMENT
REQUIREMENTS.
SPACE REQUIREMENTS, DEVELOPING PRELIMINARY PLANS PREPARATION OF FINAL
PLANS, PREPARING SPECIFICATIONS, BINDING & AWARDING CONTRACTS,
CONSTRUCTIONS.
PREPARING OF PROSPECTUS: IMPORTANCE, CUSTOMER & USER CHARACTERISTICS,
DEVELOPMENTS THE FEASIBILITY STUDY: IMPORTANCE OF MARKET SURVEY, SITE
ANALYSIS, COST ESTIMATES.
FUNCTIONAL PLANNING: FUNCTIONS, CONCEPT OF FLOW, FUNCTIONAL
REQUIREMENTS, RECEIVING STORAGE, PREPARATION, COOKING, BAKING, SERVING,
DISH WASHING, POT & PAN WASHING, WASTE DISPOSAL, OTHER REQUIREMENTS.
PLANNING THE ATMOSPHERE: ATMOSPHERE & MOOD, COLOR, LIGHTING, ACOUSTICS,
NOISE & MUSIC, CLIMATE CONTROL, FURNISHINGS, EXTERIOR DESIGN, ADVERTISING &
PUBLIC RELATIONS.
WORK PLACE DESIGN: DEVELOPING WORK PLACE, WORK PLACE ENVIRONMENT,
CONCEPTS OF MOTION ECONOMY, MATERIALS HANDLING, DESIGNING SAFE WORK
PLACE.
EQUIPMENTS REQUIREMENTS: METHODS, EQUIPMENTS CHECK LIST, BROILERS,
GRIDDLES, OVENS, RANGES, STEAM JACKETED KETTLES, STEAMERS, WARE WASHING
EQUIPMENT, WASTE DISPOSAL EQUIPMENT SELECTION.
3 Yr.
FOOD SERVICE FACILITIES PLANNING(1040815)
SPACE REQUIREMENTS: INTRODUCTION - SPACE ESTIMATES, TOTAL FACILITY SIZE,
DINING AREAS, PRODUCTION AREAS, SPACE CALCULATIONS, RECEIVING AREA.
STORAGE AREAS, SERVING AREAS, DINING AREAS. LAYOUT FACILITIES: SPACE
ARRANGEMENTS, FLOW, OTHER CRITERIA FOR LAY OUT.
LAYOUT CONFIGURATIONS, RELATIONSHIP CHARTS FOR LAY OUT, LAY OUT GUIDES,
LAYOUT OF STORAGE AREAS, LAYOUT OF MAIN COOKING AREAS, LAYOUT OF DISH
WASHING AREAS.
FUNDAMENTALS OF BOOK KEEPING - ACCOUNTING CONCEPTS & CONVENTIONS -
JOURNAL- LEDGER SUBSIDIARY BOOKS- PREPARATION OF TRIAL BALANCEPREPARATION
OF FINAL ACCOUNTS - TRADING & PROFIT & LOSS ACCOUNTS - BALANCE
SHEET WITH SIMPLE ADJUSTMENTS.
BANKING - INTRODUCTION - PASS BOOK- CHEQUE - TYPES OF CROSSING. BANK
RECONCILIATION STATEMENT: MEANING, PREPARATIONS, CAUSES FOR DIFFERENCE,
PRESENTATION.
CLASSIFICATION OF DEPARTMENTS OF HOTELS BASED ON REVENUE. HOTEL
ACCOUNTING METHODS - LEDGER - REVENUE GENERATION OF VARIOUS
DEPARTMENTS.
INTERNAL AUDIT & STATUTORY AUDIT: AN INTRODUCTION TO INTERNAL & STATUARY
AUDIT. DISTINCTION BETWEEN INTERNAL AUDIT & STATUARY AUDIT, IMPLEMENTATION
& REVIEW OF INTERNAL AUDIT.
COST ACCOUNTING - MEANING -DEFINITION - PREPARATION OF COST SHEET - STOCK
LEVELS - EOQ - METHOD OF PRICING STOCK ISSUE. ACCOUNTING MACHINES & THEIR
IMPORTANCE IN CATERING BUSINESS.
FINANCIAL MANAGEMENT - MEANING - SCOPE - OBJECTS - FUNCTIONS - ROLE OF
FINANCIAL MANAGER ORGANIZING. FINANCE FUNCTION - TIME VALE OF MONEY.
RISK & RETURN ANALYSIS. CAPITAL BUDGETING - CONCEPTS - IMPORTANCE - FACTO &
AFFECTING CAPITAL INVESTMENT DECISIONS - INVESTMENT EVALUATION - RISK
ANALYSIS IN CAPITAL BUDGETING. INVESTMENT TIMING & DURATION - REPLACEMENT
OF EXISTING ASSETS - INVESTMENT UNDER INFLATION - CAPITAL RATIONING -CAPITAL
BUDGETING PROCESS & PRACTICES.
COST OF CAPITAL - FACTORS DETERMINING COST OF CAPITAL - APPROACHES TO
DETERMINE COST OF CAPITAL -WEIGHTED AVERAGE COST OF CAPITAL - COST OF
EQUITY & CAPITAL ASSETS PRIOING MODEL DIVIDEND GROWTH MODEL - LEVERAGES -
FINANCIAL & OPERATING LEVERAGES.
HOTEL ACCOUNTING(1040816)
CAPITAL STRUCTURE - PLANNING & POLICIES - THEORIES - NET OPERATING INCOME
APPROACHES - MM APPROACH - EBIT - EPS ANALYSIS. FACTORS DETERMINING
CAPITAL STRUCTURE.
DIVIDEND POLICIES - TYPE OF DIVIDENDS - DIVIDEND THEORIES - WAITER - GORDON
MODELS - DIVIDEND VALUATION & RATES OF INTEREST - DIVIDEND BEHAVIOR.
WORKING CAPITAL MANAGEMENT - CONCEPT - FACTOR AFFECTING WORKING CAPITAL
- ESTIMATION OF WORKING CAPITAL - INVESTMENT PORTFOLIO MANAGEMENT -
SPECULATION.
GAMBLING - FACTORS AFFECTING INVESTMENT DECISIONS - TIME OF INVESTMENT
DECISION - FUNDAMENTAL & TECHNICAL ANALYSIS.