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
INTRODUCTION TO THE HOTEL INDUSTRY - ROLE OF CATERING ESTABLISHMENT IN
TOURISM INDUSTRY
UNIT - 02
GROWTH OF THE HOTEL INDUSTRY - CLASSIFICATION OF F&B OPERATION -
STRUCTURE OF CATERING INDUSTRY
UNIT - 03
TYPES OF F & B OUTLETS, RESTAURANTS, COFFEE SHOW, DISCOTHEQUES, NIGHT
CLUB, BANQUETS
UNIT - 04
ROOM SERVICE - GILL ROOM BAR - PUBS - DRIVE INN - TAKEAWAY - OUT DOOR
CATERING - ANCILLARY DEPARTMENT
UNIT - 05
FOOD PICKUP AREA - STORES - KITCHEN STEWARDING - CLASSIFICATION OF SERVICE
EQUIPMENT, IDENTIFICATION OF EQUIPMENT - SELECTION CRITERIA OF EQUIPMENT &
MAINTENANCE OF EQUIPMENT
UNIT - 06
ORGANIZATIONAL HIERARCHY OF F & B SERVICE DEPARTMENT; DUTIES AND
RESPONSIBILITIES OF F & B STAFF
UNIT - 07
ATTRIBUTES OF FOOD & BEVERAGE SERVICE PERSONNEL; SKILL OF F & B STAFF;
RELATIONSHIP WITH OTHER DEPARTMENT
UNIT - 08
MENU, ORIGIN OF MENU - FUNCTIONS & IMPORTANCE OF MENU - TYPES OF MENU
(TABLE D`HOLE - A 1A CARTE) NOUVELLE CUISINE
UNIT - 09
PLANNING OF MENU CARD - PLANNING A MENU, CRITERIA FOR AN IDEAL MENU -
FRENCH CLASSICAL MENU - TYPE OF MEAL - ENGLISH BREAKFAST - AMERICAN
CONGENITAL
UNIT - 10
TYPE OF SERVICE - COVER LAYOUT FOR EACH SERVICE - MISE - EN - SCENE AND MISE -
EN - PLACE - IMPORTANCE OF SIDE BOARD
UNIT - 11
RESTAURANT RESERVATION SYSTEM - RECEIVING THE GUEST - SIMPLE CONTROL
SYSTEM
Vinayaka Missions University,Directorate of Distance Education
Salem India
MASTER OF SCIENCE IN HOTEL MANAGEMENT
1 Yr.
FOOD AND BEVERAGE SERVICE[MSC-HM](2040802)
UNIT - 12
NECESSITY AND FUNCTIONS OF A CONTROL SYSTEM - F & B CONTROL CYCLE - MAKING
BILLS - THEFT CONTROL PROCEDURE - RECORD KEEPING.
REFERENCE BOOKS:
1.FOOD & BEVERAGE SERVICE BY DENNIS R. LILLI CARP,
2.FOOD & BEVERAGE SERVICE BY SUDSIER ANDREWS.
TEXT BOOK :
PROFESSIONAL FOOD AND BEVERAGE SERVICE MANAGEMENT BY BRIAN VERGHESE.
COOKERY - DEFINITION - MEANING - INTRODUCTION TO COOKERY - LEVELS OF SKILLS
AND EXPERIENCE ATTITUDE AND BEHAVIOR IN THE KITCHEN.
SAFETY PROCEDURES - PERSONAL HYGIENE UNIFORMS - HANDLING EQUIPMENTS -
VALUES AND IMPORTANCE - TYPES.
CULINARY HISTORY - ORIGIN OF MODERN COOKERY - BASIC PRINCIPLES OF FOOD
PRODUCTION - CUTS OF VEGETABLES.
COOKING METHODS - AIMS AND OBJECTS OF COOKING FOOD - METHODS OF HEAT
TRANSFER - CONDUCTION - CONVECTION
SPECIAL METHODS OF COOKING - RADIATION - SALEM COOKING - MICROWAVE
COOKING - ELECTRIC COOKING - SUNLIGHT COOKING.
RAW MATERIALS - SALT - LIQUIDS - SWEETENING - TYPES OF RAW MATERIALS -
CHARACTERISTICS OF RAW MATERIALS - CLASSIFICATION OF RAW MATERIALS.
FLAVORING AND SEASONINGS - FATS AND OILS - SUGAR USED IN BAKERY - EGGS -
VALUES AND IMPORTANCE.
HIERARCHY AND KITCHEN STAFFING - CLASSIFIED BRIGADE - MODERN STAFFING IN
VARIOUS CATEGORY OF HOTELS - PRINCIPLES OF KITCHEN STAFF - PERSONAL
HYGIENE - PRECAUTION WHILE HANDLING EQUIPMENT
EXECUTIVE CHIEF - ROLE OF EXECUTIVE CHIEF - DUTIES AND RESPONSIBILITIES OF
VARIOUS CHIEFS - CO-OPERATION WITH OFTEN DEPARTMENTS
MEAT COOKERY - INTRODUCTION - CUTS OF BEEF / VEAL / LAMB / MUTTON - CUTS OF
PORK - VERIFY OF MEATS.
FISH - CLASSIFICATION OF FISH WITH EXAMPLES - CUT`S OF FISH - SELECTION OF FISH
AND SHELL FISH.
STOCK & SOUP - DEFINITION - PREPARATION OF VARIOUS STOCK - CARE AND
PRECAUTIONS IN STOCK MAKING - CLASSIFICATION OF SOUP WITH EXAMPLES - BASIC
FOOD PRODUCTION & KITCHEN MANAGEMENT[MSC-HM](2040804)
RECIPES - ACCOMPANIMENTS FOR SOUPS - SAUCES - CLASSIFICATION - RECIPES FOR
MOTHER SAUCES - DERIVATIONS.
INTRODUCTION TO HOTEL INDUSTRY - HISTORICAL BACKGROUND, MODERN TRENDS
THAT ACCELERATE THE GROWTH OF INDUSTRY - CLASSIFICATION OF HOTEL -
CRITERIA OF STAR HOTEL
FACILITIES OF A STAR HOTEL - ORGANIZATION CHART OF FRONT OFFICE DEPARTMENT
- INCLUDING UNIFORMED STAFF - DUTIES & RESPONSIBILITIES OF FRONT OFFICE
STAFF - FRONT OFFICE LAYOUT - LOBBY AND ITS STAFF - QUALITIES OF FRONT OFFICE
STAFF
FRONT OFFICE EQUIPMENT - MANUAL SYSTEM - SEMI AUTOMATIC SYSTEM -
AUTOMATIC SYSTEM - TYPE OF ROOM`S TYPE OF PLANS - TARIFF STRUCTURE
COMMUNICATION - IMPORTANCE OF EFFECTIVE COMMUNICATION IN HOTEL INDUSTRY -
DEPARTMENT WITH WHICH FRONT OFFICE COMMUNICATION
FRONT OFFICE AND GUEST HANDLING - PRE-ARRIVAL - ARRIVAL - DURING STAY -
DEPARTURE - TYPES OF RESERVATION - RESERVATION MODES AND SOURCES OF
RESERVATION, COMPUTERIZED RESERVATION RECORDS
GUEST ACCOUNTS - BASIC OF KEEPING ACCOUNT - GUEST LEDGER - CITY LEDGER -
CASHIER`S REPORTS - PRESENTATION AND SETTLEMENT OF BILL
INTRODUCTION TO HOUSEKEEPING DEPARTMENT - ROLE OF HOUSEKEEPING IN
HOSPITALITY INDUSTRY - CLASSIFICATION OF HOTEL - CLASSIFICATION OF ROOMS -
LAYOUT OF HOUSEKEEPING DEPARTMENT
ORGANIZATION OF A HOUSEKEEPING DEPARTMENT - JOB DESCRIPTION OF
HOUSEKEEPING PERSONNEL - DEPARTMENT THAT HOUSEKEEPING COORDINATES
WITH QUALITIES OF HOUSEKEEPING STAFF
CLASSIFICATION OF CLEANING EQUIPMENT - MANUAL MECHANICAL - SELECTION
CRITERIA OF EQUIPMENT - CLEANING AGENT - SELECTION CRITERIA OF CLEANING
AGENT
CLASSIFICATION OF CLEANING AGENT (ALKALIS, ACIDS, SOLVENTS, ABRASIVES,
DEODORIZING, DISINFECTANT, DISTRIBUTION AND CONTROL) - MAIDS SERVICE ROOM -
LAYOUT AND ESSENTIAL FEATURES - ORGANIZING MAID`S TROLLEY
FRONT OFFICE & HOUSE KEEPING OPERATIONS[MSC-HM](2040806)
PREPARING A ROOM - STANDARD GUEST ROOM SUPPLIES - GUEST ROOM INSPECTION
- PUBLIC AREA CLEANING - TYPES OF KEYS - CONTROL OF KEYS
LAUNDRY SERVICE - LAST & FOUND PROCEDURE LOAD & FOUND REGISTER - HOUSE
KEEPING CLERICAL WORK - ROLE OF THE CONTROL DESK - MAINTENANCE OF STOCK
RECORD, PREPARATION OF BUDGET
INTRODUCTION TO LANGUAGE - THE ROLE OF A LANGUAGE IN DAY TO-DAY LIFE -
VOWELS AND CONSONANTS - KINDS
PARTS OF SPEECH - NOUN - PRONOUN - ADJECTIVE - VERB - ADVERB - PREPOSITION -
CONJUNCTION - INTERJECTION
SENTENCE PATTERN - SUBJECT - VERB - OBJECT - COMPLEMENT ADJUNCT
KINDS OF SENTENCE - ASSERTIVE SENTENCE - INTERROGATIVE SENTENCE -
IMPERATIVE SENTENCE - EXCLAMATORY SENTENCE
TRANSFORMATION OF SENTENCES - ACTIVE VOICE - PASSIVE VOICE - DEGREES OF
COMPARISON - DIRECT SPEECH - INDIRECT SPEECH - SIMPLE SENTENCE - COMPOUND
SENTENCE - COMPLEX SENTENCE
USES OF TENSES - FILL IN THE BLANKS WITH SUITABLE VERBS GIVEN IN BRACKETS
CONDITIONAL SENTENCES - PROBABLE CONDITION - IMPROBABLE CONDITION -
IMAGINARY CONDITION
VOCABULARY - SYNONYM - ANTONYM - PREFIX - SUFFIX - PROPER USE OF ADJECTIVE -
PROPER USE OF ADVERB
SPOKEN ENGLISH - DIALOGUE WRITING BETWEEN A CUSTOMER AND A HOTEL WORKER
- ASKING QUESTIONS - EXPRESSION OF WISHES - EXPRESSING COMMANDS -
REQUESTS - GREETINGS - INVITATION - OFFERS - OPINIONS
DESCRIPTION - DESCRIBING PERSON - PLACE - THINGS - FOOD - LUGGAGE - ROOMS -
ROOM SERVICE
NARRATION - EXPERIENCE IN THE MARKET - BUYING VEGETABLES - BARGAINING -
PARTY - JOURNEY - A FESTIVAL - SIGHT SEEING
LETTER WRITING - FORMAL LETTER - INFORMAL LETTER - ESSAY WRITING
HOTEL FRENCH[MSC-HM](2040808)
1.WREN AND MARTIN: ENGLISH GRAMMAR AND COMPOSITION
2.DAVID GREEN: CONTEMPORARY GRAMMAR STRUCTURES & COMPOSITION
3.RADHAKRISHNA PILLAI: SPOKEN ENGLISH FOR YOU
CONCEPT OF MARKETING - INTRODUCTION OF HOSPITAL MARKETING
SALES AND MARKETING CYCLE
HOSPITAL INDUSTRY - MARKETING DEFINITION
IDENTIFYING CUSTOMER NEEDS - SELLING AND PROMOTION - HOSPITALITY PRODUCTS
MARKETING AND SALES FUNCTIONS-STAGES INVOLVED IN PLANNING SALES AND
MARKETING ACTIVITY
MARKET SEGMENTATION - CONCEPT - RELEVANCE TO HOSPITALITY INDUSTRY -
MARKET SEGMENT GROUPS
MARKET RESEARCH AND METHODS - ADVERTISING - MEANING - METHODS
TYPES OF MEDIA - PUBLIC RELATIONS - SALES PROMOTIONS - TELEPHONE SELLING -
DIRECT SALES CONCEPT
CUSTOMER CARE - ROLE OF MERCHANDISING - SALES
METHODS - CONCEPT MODES - SALES TECHNIQUES - STRATEGIES
MARKETING INFORMATION SYSTEM - DEFINITION - COMPONENT AND USE
MARKETING PLAN -PLANNING FOR EFFECTIVE MARKETING - ADVANTAGES AND
DISADVANTAGES OF STRATEGIES MARKETING PLANNING
SALES, MARKETING & SERVICE MANAGEMENT[MSC-HM](2040304)
Years2
HOTEL - DEFINITION - FAIR RATES - HOTEL AND LODGING HOUSE - MANAGER OF A
HOTEL - OWNER OF A HOUSE - PAYING GUEST - PREMISES TENANT AND TENEMENT
APPOINTMENT OF CONTROLLER - FIXATION OF FAIR RATE - REFUSAL OF
ACCOMMODATION - EVICTION OF GUEST FROM HOTEL ROOM
DUTIES & RESPONSIBILITIES - RIGHTS AND RESPONSIBILITIES OF INN KEEPER
TOWARDS GUEST - INNKEEPER LIEN - TYPES - IMPORTANCE
HOTEL RESTAURANT LICENSES - LICENSES - PERMITS - PROCEDURE FOR OBTAINING -
RENEWING LICENSES - SUSPENSION AND TERMINATION - LICENSES - SUSPENSION AND
TERMINATION - LICENSES REQUIRED TO OPEN AND OPERATE HOTEL AND RESTAURANT
ADULTERANT - DEFINITION - ADULTERER FOOD - PUBLIC ANALYST - CENTRAL FOOD
LABORATORY - THE CENTRAL COMMITTEE FOR FOOD STANDARDS
FOOD INSPECTOR - THEIR POWER AND DUTIES - PROCEDURE TO BE FOLLOWED BY
FOOD INSPECTORS - REPORT TO PUBLIC ANALYST - NOTIFICATION FOR FOOD
POISONING
SALE OF GOODS - SALES OF GOODS ACT 1913 - SALE AND AGREEMENT TO SELL -
FORMATION OF CONTRACT OF SALE CONDITIONS AND WARRANTIES - IMPLIED
CONDITIONS AND WARRANTIES - DUTIES AND RIGHTS OF PARTIES
FACTORY - DEFINITION - MANUFACTURING PROCESS - ADULT - ADOLESCENT - CHILD -
YOUNG PERSON - CALENDAR YEAR - WEEK - PROVISIONS REGARDING HEALTH -
SAFETY AND WELFARE - NON FRINGE BENEFITS - PENSION - P.F
APPROPRIATE GOVERNMENT - DEFINITION - INDUSTRY - INDUSTRIAL DISPUTE LAYOUT -
LOCK-OUT - NATIONAL TRIBUNAL - RETRENCHMENT - SETTLEMENT - AUTHORITIES
UNDER THE ACT - PROCEDURE - POWER - DUTIES OF AUTHORITIES
CONSUMER PROTECTION ACT 1986 - CONSUMER PROTECTION COUNCILS - CONSUMER
DISPUTE - REDRESSAL AGENCIES - APPEAL AND JURISDICTION OF STATE AND
NATIONAL COMMISSION
2 Yr.
HOTEL LAW (MSC-HM)(2040815)
NATURE OF CONTRACT OF INSURANCE - PRINCIPLES OF CONTRACT OF INSURANCE
REINSURANCE - DOUBLE INSURANCE SUBROGATION AND CONTRIBUTION
TRADE UNION ACT - 1926 - SCOPE - ELIGIBILITY - FUND - REGISTER - RIGHT ON THE
PART OF THE EMPLOYER AND EMPLOYEE REGISTER - EMPLOYEES WELFARE ACT.
1.A MANUAL OF MERCANTILE LAW - M.C. SHUKLA, S.CHAND & CO(P) LTD.
2.ASPECT OF LABOUR WELFARE AND SOCIAL SECURITY - DR. A.N. SHARMA
3.THE INDUSTRIAL LAW - P.L. MALIK
4.LABOUR LAWS OF INDIA - B.K. CHAKRABORHTI
5.MERCANTILE LAW INCLUDING INDUSTRIAL LAW - S.R. DAVAR
6.INDIAN LABOUR LAWS PUBLISHED BY ALL INDIA MANAGEMENT ASSOCIATION - B.R.
SETH
HUMAN RESOURCES PLANNING - MICRO - MACRO - HRD APPLICATION IN HOTEL
INDUSTRY
RELEVANCE OF HRD IN HOTEL INDUSTRY - PERSONNEL OFFICE - FUNCTION -
OPERATION
HOTEL ENVIRONMENT & CULTURE - HRD SYSTEM - JOB EVALUATION - CONCEPT -
SCOPE
LIMITATION - JOB ANALYSIS & JOB DESCRIPTION - JOB EVALUATION METHODS - TASK
ANALYSIS - DEMAND & SUPPLY FORECASTING
HUMAN RESOURCES INFORMATION SYSTEM - HUMAN RESOURCES AUDIT
HUMAN RESOURCES ACCOUNTING PRACTICAL - RECRUITMENT & SELECTION -
RECRUITMENT & RETAINING TALENTS
STRATEGIC INTERVENTIONS - INDUCTION & PLACEMENT - STAFF TRAINING &
DEVELOPMENT - TRAINING METHODS & EVALUATION
MOTIVATION & PRODUCTIVITY - MOTIVATION & JOB ENRICHMENT - CAREER PLANNING
EMPLOY COUNSELING - PERFORMANCE MONITORY & APPRAISAL - TRANSFER REWARD
& PROMOTION POLICY - DISCIPLINARY ISSUES
EMPLOYEES GRIEVANCE HANDLING - COMPENSATION & SALARY ADMINISTRATION -
EMPLOY BENEFIT & WELFARE SCHEMES
LABOUR LAWS & REGULATIONS RELATED TO HOTEL INDUSTRY - GENDER
SENSITIVITIES
EMERGING TRENDS & PERSPECTIVES - IMPACTS OF MERGERS & ACQUISITIONS ON
HUMAN RESOURCES
HUMAN RESOURCE MANAGEMENT (MSC-HA)(2040209)
BASIC ASPECTS - DEFINITION OF THE TERMS HEALTH, NUTRITION & NUTRIENTS AND
DIETETICS - IMPORTANCE OF FOOD
SOCIAL FUNCTION - CLASSIFICATION OF NUTRIENTS - IMPORTANCE OF NUTRIENTS
MICRO NUTRIENTS - CARBOHYDRATES - DEFINITION - FUNCTIONS - LIPIDS - DEFINITION
- CLASSIFICATION (SATURATED & UNSATURATED FATS) - FUNCTIONS - SIGNIFICANCE
OF FATTY ACID (PUFAS, MUFAS, SFAS, EFA)
PROTEINS - DEFINITION -FUNCTIONS - METHOD OF IMPROVING QUALITY OF PROTEIN IN
FOOD (SPECIAL EMPHASIS ON SOYA PROTEIN & WHEY PROTEINS)
MACRO NUTRIENTS - VITAMINS - DEFINITION & CLASSIFICATION (WATER AND FATS
SOLUBLE VITAMINS) - FOOD SOURCES, FUNCTIONS AND SIGNIFICANCE
MINERALS - DEFINITION & CLASSIFICATION (MAJOR & MINOR) - FOOD SOURCES,
FUNCTIONS AND SIGNIFICANCE OF: CALCIUM, IRON SODIUM, IODINE & FLOURINE.
BALANCED DIET - DEFINITION - IMPORTANCE OF BALANCED DIET - RDA FOR VARIOUS
NUTRIENTS - AGE - GENDER - PHYSIOLOGICAL STATE.
DIET THERAPY - CONCEPT OF DIET THERAPY - THERAPEUTIC ADAPTATIONS OF THE
NORMAL DIET -RESPONSIBILITIES OF A DIETITIAN - ROUTINE HOSPITAL DIETS - (A)
REGULAR DIET - LIGHT DIET.
SPECIAL DIETS - SPECIALLY MODIFIED THERAPEUTIC DIET HIGH CALORIE LOW CALORIE
DIET-HIGH PROTEIN-LOW PROTEIN DIETS. BLAND DIETS.
HIGH RESIDUE-LOW RESIDUE DIETS - LOW FAT DIETS - SODIUM RESTRICTED DIETS
LOW PURINE DIETS - AND ACID-ASH DIETS COMMONLY USED NOMENCLATURE FOR
DIETS - SPECIAL DIETS SIPPY`S KARELLS KEMPHNER`S AND OTHER DIETS.
CALCULATING AND PLANNING OF MODIFIED DIETS ACCORDING TO MEDICAL
PRESCRIPTION AND FOOD HABITS OF THE PATIENT.
NUTRITION AND DIETETICS(2060920)
MODIFICATION OF DIETS IN RELATION - FABRIC CONDITIONS -SURGICAL CONDITIONS -
NUTRITIONAL DEFICIENCIES - GASTRO INTESTINAL DISORDERS.
ALCOHOLIC BEVERAGE - INTRODUCTION - DEFINITION - CLASSIFICATION - WINES -
DEFINITION - CLASSIFICATION WITH EXAMPLE - TABLES / STEEL / NATURAL - SPARKING -
FORTIFIED - AROMATIZED - PRODUCTION OF EACH CLASSIFICATION FRANCE,
GERMANY, ITALY, SPAIN, AUSTRALIA, - NEW WORLD WINES ( BRANDS NAMES ) INDIA,
FRANCE, USA, SOUTH AFRICA, ALGEBRA, NEW ZEALAND, - FOOD AND WINE HARMONY
SPIRITS - INTRODUCTION - DEFINITION - PRODUCTION OF SPIRITS, POT - STILL METHOD,
PATENT STILL METHOD, PRODUCTION OF WHISKY, RUM, GIN, BRANDY, VOTKA, -
TEQUILA - DIFFERENT PROOF SPIRITS, AMERICAN PROOF, GAY - LUSKA
APERITIFS - INTRODUCTION AND DEFINITION - DIFFERENT TYPES OF APERITIF -
LIQUEURS - DEFINITION - HISTORY - PRODUCTION OF LIQUEURS - NAMES OF LIQUEURS
AND COUNTRY OF ORIGIN AND PREDOMINANT FLAVOUR - SERVICE
PLANNING AND OPERATING VARIOUS FOOD AND BEVERAGE OUTLETS - PHYSICAL
LAYOUT OF FUNCTIONAL AND ANCILLARY AREAS - OBJECTIVE OF A GOOD LAYOUT -
STEPS IN PLANNING - FACTORS TO BE CONSIDERED WHILE PLANNING - CALCULATING
SPACE REQUIREMENT - MENU PLANNING - CONSTRAINTS OF MENU PLANNING -
SELECTING AND REQUIREMENT OF HEAVY DUTY AND LIGHT EQUIPMENT -
REQUIREMENT OF QUANTITIES OF EQUIPMENT - REQUIREMENT OF QUANTITIES OF
EQUIPMENT REQUIRED LIKE CROCKERY- GLASSWARE - STEEL OR SILVER, ETC.,
SUPPLIERS AND MANUFACTURES - APPROXIMATE COST - PLANNING DÉCOR -
FURNISHING - FIXTURE, ETC
FOOD AND BEVERAGE STAFF ORGANIZATION - CATEGORIES OF STAFF - HIERARCHY -
JOB DESCRIPTION AND SPECIFICATION - DUTY ROSTER - MANAGING FOOD AND
BEVERAGE OUTLET - SUPERVISORY SKILLS - DEVELOPING EFFICIENCY STANDARD
OPERATING PROCEDURE
FUNCTION CATERING - BANQUETS - HISTORY - TYPES - ORGANIZATION OF BANQUET
DEPARTMENT - DUTIES AND RESPONSIBILITIES SALES - BOOKING PROCEDURE -
BANQUET MENUS
BANQUET PROTOCOL - SPACE AREA REQUIREMENT - TABLE PLANS / ARRANGEMENT -
MISC-EN- PLACE - SERVICE - TOASTING - INFORMAL BANQUET - RECEPTION - COCKTAIL
PARTIES FOR CONVENTION - SEMINAR - EXHIBITION - FASHION SHOWS - TRADE FAIR -
WEDDING - OUT DOOR CATERING
FOOD AND BEVERAGE SERVICE II (M.SC-HCM)(2040820)
FUNCTION CATERING - BUFFETS - INTRODUCTION - FACTORS OF PLAN BUFFETS - AREA
REQUIREMENT -PLANNING AND ORGANIZATION - SEQUENCE OF FOOD - MENU -
PLANNING - TYPES OF BUFFET - DISPLAY - SIT DOWN - FORK, FINGER, COLD BUFFET -
BREAKFAST BUFFETS - EQUIPMENT - SUPPLIES - CHECK LIST
GUERIDON SERVICE - HISTORY OF GUERIDON - DEFINITION - GENERAL CONSIDERATION
OF OPERATIONS - ADVANTAGES - DISADVANTAGES - TYPES OF TROLLEYS - FACTORS
TO CREATE IMPULSE, BUYING - TROLLY, OPEN KITCHEN - GUERIDON EQUIPMENT -
GUERIDON INGREDIENTS
BAR OPERATIONS - TYPES OF BAR - COCKTAIL - DISPENSE - AREA OF BAR - FRONT BAR
- BACK BAR - UNDER BAR (SPEED RACK. GARNISH CONTAINER, ICE WELL ETC) - BAR
STOCK - BAR CONTROL - BAR STAFFING - OPENING AND CLOSING DUTIES
COCKTAILS AND MIXED DRINKS - DEFINITION AND HISTORY - CLASSIFICATION - RECIPE -
PREPARATION AND SERVICE OF POPULAR COCKTAILS - MARTINI - DRY AND SWEET -
MANHATTAN - DRY AND SWEET - DEPONENT - ROY - ROY - BRONX WHITE LADY - PINK
LADY - SIDE CAR - BACARDI - ALEXANDRA - JOHN COLLINS
GIN FIZZ - PIMM`S CUP - NO. 1,2,3,4,5 - FLIPS - NOGGS - CHAMPAGNE COCKTAIL -
BETWEEN THE SHEETS - DAIQUIRI - BLOODY MARRY - SCREW DRIVER - TEQUILA
SUNRISE - GIN - SLING - PLANERS PUNCH - SINGAPORE SLING - PINACOLADA - RUSTY
NAIL - B & B - BLACK RUSSIAN - MARGARITA - BLUE LAGOON - HARVEY WALL BANGER -
BOMBAY COCKTAIL
PLANNING - PLANNING & EVALUATING FRONT OFFICE OPERATIONS - REVIEW OF
PREVIOUS DATA OF FRONT OFFICE - FORECASTING TECHNIQUES - FORECASTING
AVAILABILITY - PLANNING FOR THE DAY
DATA COLLECTION AND FORECASTING - USEFUL FORECASTING DATA - PERCENTAGE
OF WALKING - PERCENTAGE OF OVER STAYING
BUDGETING - MAKING OF FRONT OFFICE BUDGET - FACTORS AFFECTING BUDGET
PLANNING - CAPITAL OPERATION BUDGET FOR FRONT OFFICE
REFINING BUDGET - FORECASTING ROOM REVENUE
COMPUTER APPLICATION IN FRONT OFFICE OPERATIONS - FIDELIO - IDS - SHAWMAN -
MANUAL SYSTEM - BUILDING - AMADEUS
YIELD MANAGEMENT - CONCEPT AND IMPORTANCE - APPLICABILITY TO ROOMS
DIVISION
CAPACITY MANAGEMENT - DISCOUNT ALLOCATION - DURATION CONTROL
MEASUREMENT YIELD - POTENTIAL HIGH & LOW DEMAND TACTICS
YIELD MANAGEMENT SOFTWARE - YIELD MANAGEMENT TEAM
FRENCH - CONVERSION WITH GUESTS - PROVIDING INFORMATION TO GUEST ABOUT
THE HOTEL - CITY - SIGHT SEEING
CAR RENTALS - HISTORICAL PLACES - BANKS - AIRLINES - TRAVEL AGENCIES
FRONT OFFICE & GUEST HOUSING - PRE ARRIVAL - ARRIVAL - DURING STAY -
DEPARTURE - RESERVATION MODES - SHOPPING CENTERS AND WORSHIP PLACES,
ETC - DEPARTURE (CASHIER - BILLS SECTION AND BELL DESK)
FRONT OFFICE AND HOUSE KEEPING OPERATION II(2040821)
PRACTICAL
1.SERVICES
2.RED WINE
3.WHITE/ROSE WINE
4.SPARKLING WINE
5.FORTIFIED WINES
6.AROMATIZED WINES
INTRODUCTION & DEFINITION
A.TYPES OF BEER
B.PRODUCTION OF BEER
C.STORAGE
1.SERVICE OF BOTTLED & DROUGHT BEERS
2.SERVICE OF SPIRITS (WHISKY, VODKA, RUM, GIN, BRANDY & TEQUILA)
3.SERVICE OF LIQUEURS
4.MAKING OF DUTY ROSTER AND WRITING JOB DESCRIPTION & SPECIFICATIONS.
5.SUPERVISING F&B OUTLETS.
6.SETTING OF VARIOUS TYPES OF BUFFETS.
7.SETTING OF VARIOUS TYPES OF BUFFET
8.PREPARING ITEMS ON GUERIDON TROLLEY
9.CREPE SUZETTE
10.BANANA AU RHUM
11.PEACH FLAMBE
12.RUM OMLETTE
13.STEAK DIANCE
14.PEPPER STEAK
15.DESIGNING AND SETTING THE BAR FOR ABOVE SUB-TOPICS.
16.PREPARATION OF COCKTAILS
HANDS ON PRACTICE OF COMPUTER APPLICATION (HOTEL MANAGEMENT SYSTEM)
RELATED TO FRONT OFFICE PROCEDURES (SUCH AS - NIGHT AUDIT, INCOME AUDIT,
ACCOUNTS).
SCHEME OF EXAMINATION:
WRITTEN PROCEDURE - 20
PRACTICAL - 30
RECORD - 15
VIVA - 5
UNIFORM - 5
PRACTICAL (M.SC-HCM)(2040822)
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