Continous Internal Assessment (CIA) & LCA, Mid Semester Examination (MSE)  & End Semester Examination (ESE)

The Department of Hotel Management was started in the year 1991,with the objective primarily being to train students to join the hotel industry .It is a four year professional course where the students chooses and specialise in the final year. The academics focus on the core aspects of hospitality with a mix of management subjects. Bachelors of Hotel management has a melange of practical subjects and theory subjects. Industry interface is a key aspect for integrated learning. Hotels like the Taj group, The Oberoi's, ITC hotels are few hotels with which the department works closely on the aspect of "Teaching and Learning". The Department of Hotel Management has its own training and placement cell which monitors the placement of the students and the placements till date has been 100%. Last but not the least the department has always been ranked among top business magazines like the out look, India Today and The Week, where in Christ University, Hotel Management was chosen to be the most preferred college in the country for hospitality studies.

Our vision is to be an institution of excellence developing leaders serving enterprises and society globally.

Our mission is to develop socially responsible business leaders with the spirit of inquiry through academic and industry engagement*Introduction To The Programme

The professional BHM course at CHRIST (Deemed to be University) aims at developing young talent for the hotel industry and build in them other strengths such that they are able to venture into allied fields too. The training programme focuses on imbibing technical knowledge and skills in hotel operations. The aim of this course is to provide “a cut above the rest” man-power to the ever growing demands of the hotel and tourism industry. The interactive method of teaching at CHRIST (Deemed to be University) is to bring about attitudinal changes to future professionals of the industry. The Department of Hotel Management, CHRIST (Deemed to be University) is to bring about attitudinal changes to future professionals of the industry. The Department of Hotel Management, CHRIST (Deemed to be University) has always been committed to its academic excellence, professional competency and has been providing quality manpower to the hospitality and service industry since 1991.

The infrastructural capabilities of the department can support 4-year programme with class strength of 60 students. Equal importance is given both to practical and theoretical methods of learning. While theory is taught through classroom lectures, discussions, presentations and demonstration, the vestibule laboratories help in teaching core subjects like Front Office, Food and Beverage Production, Food and Beverage Service and Housekeeping to provide first hand practical training. Apart from the syllabus, the college emphasises on Value Addition Programmes like Current Affairs, Holistic Education, certificate courses, Placement Training Programmes, which include training students in group discussions, facing interviews and so on.

Programme Outcome/Programme Learning Goals/Programme Learning Outcome:

PLG2/PO2: Functional Knowledge and Application

PLG3/PO3: Communication

PLG4/PO4: Lifelong Learning

PLG/PO5: Design Thinking

Programme Specific Outcome:

PSO2: Design Thinking

Programme Educational Objective:

PEO2: Graduates exhibiting spirit of inquiry, innovation and ability to solve problems in dynamic business environment

This paper is offered as a learning tool on the basics of culinary and attain knowledge todevelop culinary into the next phase of operations and execution. Acquired knowledge andskills in Culinary Fundamentals will inherently provide a solid foundation for professionalapplicationsinproductionkitchens.Studentswillbeintroducedtothefundamentalconcepts,skillsandtechniquesofbasiccookeryandkitchenorganization.Studentsshouldbefocused,committedtolearningandsuccessfullybuildupontheexperiencegainedtograspthebroaderbasesof knowledge.

Uniform, kitchen tools, safety procedures, Middle Ages to modern cookery, Menu terms.Kitchenlayoutandfunctions,receivingarea,storagearea, coldbutchery, andvegetablemisenplacearea,coldkitchen,hotkitchen,gardemanger,bakeryandconfectionery.Theclassicalandnewkitchenbrigade,dutiesandresponsibilitiesandjobdescriptionofthekitchenpersonnel.

Aims and Objectives of Cooking Food- Importance classifications-Principles - Equipmentsrequired-Methodsofcooking-boiling-roasting-poachingbraising-grilling-baking-roasting-broiling-stewing-sautéing-blanching-steaming-micro-wavingetc.Potatoandvegetablepreparations using all techniquesof cooking

BreadandPastry:AhistoricalPerspectiveandcurrentopportunities.

3.2   Equipment’s used in Bakery and Confectionery- Types of Ovens and its differentTemperatures.

3.3IntroductiontoCreams, Custards&Sauces.

3.4  Ingredientsusedinbakeryandconfectionery-Flour:Wheat-TypesandMilling,Physicalstructure of Wheat, Types of flour - Sugar: Source and Manufacturing of Sugar, Types ofsugar,CookingofsugarwiththeirTemperatures-Yeast:History,TypesofYeast,andActionof Yeast in leavened dough - Eggs: Structure-Grading-Properties of eggs-Cream: Types ofCream.

3.5  Basicsof Cakes, Sponges& Muffins.

Stocks ,Soups ,Sauces & Salads - Stocks – Types & Uses, Sauces – Classification andImportance -Soups – Classification, Importance, Salads – definition, parts, types and saladdressings.

Typesofequipment-specialequipment-refrigeration-kitchenmachinery,storagetables,handtools, weighing & measuring, potwash, diagrams,uses, maintenance

Definition,   Characteristics,   principles,   concepts,   food    chains,   types,                     advantages,disadvantages–Indianand Western

Menuexamples,equipmentsused,differences,roleoffastfoodoperations,Fastfoodoutletsandtheir chains, brandsof conveniencefoodetc.

Advantagesanddisadvantagesofconveniencefood,labor&costsavingaspect,fastfoodoperatingprocedures, layout and staff

ClassificationofIngredientswithexamplesandusesincookery-Cereals,pulses,vegetables,mushrooms,fruits, eggs, fats and oils etc.

Introduction,Structure, Classification, types,selection, storage,uses,cooking principles.

Bhatnagar,S.,&Saxena,R.K.(1997).Dastarkhwan-e-Awadh.NewDelhi:HarperCollinsPublishers,India.

Gill, P. (2011). Punjabi Cuisine.Culinary Operations, Parvinder Bali,Practical Cookery, Kinton & CesraniOnFood&Cooking, HaroldMcGee

Bakery:TheoryofBakeryandPatisserie-AbookbyParvinders.BaliAdvanced Bread & Pastry-MichaelSuas

The fundamentals of food and beverage service -I is a basic course to introduce various sectors of the food service industry, food and beverage operations, classifications of food service establishments and the different types of food and beverage services. This course will allow students to comprehend the various sectors, areas in hotels, equipment and the process and practices followed in a restaurant. Students will learn the modules to understand the higher level courses in future. This course will enable students to orient and understand the service skills which are necessary for food and beverage personnel.

Introduction to the food and beverage industry, Types of catering Establishments, Various food and beverage operations. Restaurant concepts & types of outlets; banqueting, fast food, hotel, industrial, outside catering, institutional, in-flight, restaurant, public house & transport catering. 

Introduction, Front of the house Area - Restaurant, Coffee shop, Room service, bars, banquets, Discotheques, Snack bar, Lounges, Business centers, Clubs, Ancillary areas and Kitchen stewarding - Still room, Spare linen room, Silver room or plate room, Hot Plate. 

Introduction - Types of table ware (Flatware, Cutlery and Hollow-ware), Disposables, andCriteria for selection, Requirements, Special equipment’s, Equipment usage, Functions,Careand Maintenance.

Peopleinfoodandbeverageservice,Foodandbeverageserviceorganization,Foodandbeverageservicepersonnel-JobdescriptionandJobSpecifications,AttitudesandAttributes

,Competencies,BasicEtiquette'sforcateringstaff,InterdepartmentalRelationship,careerpathin food and beverage service.

Self-service ,Buffet and cafeteria service, Specialized service ,Gueridon, Tray, Trolley,Lounge, Room service, Single point service , Take away, vending, Kiosk, Food courts, BarandAutomats.

Use of technology in operating systems, digitalization of payment, smart technologies andwaste management system

Menu,Introduction,History,ClassicalFrenchmenusequence,Types ofmenu,table dhote,alacarte,Accompanimentsand garnishes.

Foodand Beverageterminology relatedtothe inputs of the semester.

Rooms department,Organizationalstructure,Layoutofthehousekeepingdepartment

JobDescription,specificationandanalysis,Manpower/humanresourceplanning,sourcesofrecruitment,objectives,benefits,typesoftraining,performanceappraisal,Motivation,Teamworkand elementsof good teamwork.

Differenttypesofrooms,importanceofaccessoriesinaroom,differentlinediagrams,placementof guest supplies, typesof fixturesandfittings

Spacemanagement,factorstobekeptinmindwhileplanninghousekeepingdepartmentandwhileplanningguestrooms- space,circulation,standardization,roomratio,minimumactivity space, room widths, room lengths, internal areas, specifications, essential features,facilities and services offered for disabled guests in hotels. Guest facilities for speciallychallenged individuals and the planning ofoperational layout.

HousekeepingF.F.&E.-SoftwareandDepartmentEquipment-Design-Furniture-Fixtures-Equipment-DepartmentEquipment-Software-Guestsupplies-Non-reusablesupplies-Reusablesupplies.

AreasofHousekeepingResponsibility-AreaCleaningInventories-CleaningFrequencySchedule-PerformanceStandards- Division ofGuestrooms- Staffing Matrix.

Thomas,J.A.(2013).ProfessionalManagementofHousekeepingOperations.NJ:JohnWiley&Sons,Inc.

Nitschke,A.(2008).ManagingHousekeepingOperations.EducationalInstituteoftheAmericanHotel Motel Association.

MargaretK.M.(2010).HousekeepingManagement.EducationalInstituteoftheAmericanHotel         MotelAssociation. NJ:John Wiley &Sons,Inc.

O'Fallon,O.&Michael,J.(2012).HotelManagementandOperations.NJ:JohnWiley&Sons,Inc.

This course focuses on the introduction to the root level basics in front office, introducing them to the various divisions and their work procedures. It also examines the relationship of hotel employees, departments, division and how each contributes to achieving the property’s mission. It presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. This course also examines the various elements of effective front office operations, paying particular attention to the planning and evaluation of front office operations.

·       To interpret the functions of all departments in a Five-star hotel. RBTL2

·       To summarize different types of hotels and the level of service. RBTL2

·       To Examine Hotel and alternative Accommodation as a product. RBTL4

·       To evaluate the functions of the reservations department.  RBTL5

●       Hospitality Industry Growth and development

●       Meaning Definition and contribution to global economy

●       Types of Ownership       Eminent Personalities

●       Ancillary services, Support services, Hospitality Organizations. Industry Terms and codes

●       Organizational Structure of a Star Hotel & Room division in Front Office

●       Classification of     the product – Rooms, Rate, Plans, 

●       Clientele-Qualities and Attributes  of a  Front Office Personnel

●       Understanding Duties Job descriptions and Job specification of Front office staff

●      Need for hotel  brochures,tariff and, Types  of guest rooms, executive rClub floor concept Types rates -Meal plans –Types, needs and use of plans

●      -Types of guests FIT, Business travelers GIT,Special Interest Tours, domestic -  foreign

●       The guest cycle, 

●       Front office systems, 

●       Front office forms

●       Functions of the front desk section, 

●       Front office equipment’s and latest advances in terms of technology.

●      Reservations Introduction

●      Reservation Types

●      Reservation Record

●      Reservation confirmation and cancellation

●      Reservation procedure

●      Reservation maintenance and records

●      Reservation Reports

o   Reservation Conditions

●       Role of lobby managers, Role of guest relation executive, Function of bell desk-Layout -equipment used-

●       Function of Hospitality desk / Concierge desk-Handling VIPs - Staff Organization, Duty Rota - work schedule –

●       Luggage handling procedure -Bell desk forms -formats -Car valet operations

●       Bell desk operations

●       Safety & security of guests & hotel

●       Current trends post pandemic

Dix, C. (2002). Front Office Operations (4 ed.). Pearson education India.

Essential Reading / Recommended Reading

Bhatnagar, S. K. (2010). Hotel Front Office. Oxford publications

Course Description:

    This subject is a comprehensive learning on what management is all about and different schools of thought on management. It gives a clear understanding of management practices and the various functions of management and also gives away the principles of management developed by eminent management thinkers. The syllabus is structured to provide basic conceptual knowledge on the principles of planning, organizing, staffing, motivation, leadership, controlling and to offer orientation to the recent dynamics of managerial practice.

Course Objectives:

• To explain the fundamental management concepts.
• To demonstrate the knowledge of basic managerial principles and theories and the practices in contemporary organizations from a conceptual, analytical, and pragmatic perspective. 
• To identify the essential functions/processes of business management.
• To evaluate recent changes and developments in the field of management.
• To adapt the ethical dimensions of corporate behavior

Nature, management Vs administration, levels of Management, characteristics of management - concepts, Role of manager, skill of managers, the functions of management, Concepts of PODSCORB, Evolution of Management thoughts, Contribution of F. W Taylor,  Henri , Fayol and Contingency Approach, Contemporary Issues & Challenges in Management of 21st century

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. Decision making – Tools and Techinques

Meaning, nature and importance of organization, principles of organization, organization charts and manuals-formal and informal organization, types of organization, functional, line and staff and committee, span of management, delegation, centralization and decentralization.

Leadership Theories : Great Man Theory, Trait Theory, Behavioural Theory, Contingency Theory, Transactional Leadership theory and Transformational theory, different styles of leadership and their relevance with reference to context and conditions / situations. 31 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.

Innovation in Management & Business, Introduction - Kaizen, Japanese 5S practice, TQM, Six Sigma, managing across cultures (Only Concepts and examples applicable to hotel industry)

Need for co-ordination, principles and techniques of co-ordination. Meaning, control process, need for control, control techniques 

This paper is a practical paper of Culinary Fundamentals, which deals with all the practicalaspectsofthebasicsofknifeskills,basicfoodpreparation,organizingakitchen,identification of Equipments, tools and ingredients. This paper is offered as a learning toolon the basics of culinary and attain knowledge to develop culinary into the next phase ofoperations and execution. Acquired knowledge and skills in Culinary Fundamentals willinherently provide a solid foundation for professional applications in production kitchens.Students will be introduced to the fundamental concepts, skills and techniques of basiccookery and kitchen organization. Students should be focused, committed to learning andsuccessfullybuildupon theexperience gainedtograsp thebroader basesofknowledge.

GroomingStandards,IdentificationofEquipmentsandIngredientsandlectureonKitchenHygiene.WorldHistory aboutcuisines andbackground about cooking methods.

Identificationof Vegetables andtheVarious CutsofVegetables –I

Identificationof Vegetables andtheVarious CutsofVegetables –II

BasicCookingmethods, BlanchingofTomatoes,

PreparationofConcasse,Boiling,Stewing,Steaming,Poaching

Basic Cooking Methods

Stocks- TypesofStocks

TypesofStocksFishStock,

EmergencyStock,FungiStock

Sauces IBéchamelVeloute

EspagnoleTomato

Sauces IIMayonnaiseHollandaise

Eggcookery

Boiled( Soft & Hard)

Fried(Sunnysideup,Singlefried,Bull’sEye,Doublefried)Poached

Scrambled

Omelette (Plain, Stuffed, French, Spanish)Encocotte(Eggs Benedict)

Baked potatoesMashed potatoesLyonnaisepotatoesAllumettes

French friesRostipotatoes

Food and Beverage Service foundation is a basic course to introduce the various skillsrequired for operating a restaurant.The course will allow students to comprehend theequipment andbasic methods followed in the restaurant. Restaurants or food serviceorganizations will find difficult to operate without having personnel who understand thebasicfoodserviceequipment.Thiscoursewilldealwiththeidentificationofequipmentusedin the restaurant, basic napkin folding, simple cover set up, cover for a la carte and tabled’hote, service of water and skills for handling service spoon and fork. Students will learnthese so that they can understand the higher-level course in future.This course will enablestudents to orient and understand the service skills which are necessary for foodandbeveragepersonnel.

TeachingHours:2

TeachingHours: 2

Identify glassware and cutlery, To identify various types and understand the uses of each glassware and cutlery used in a restaurant

TeachingHours:2

TeachingHours:2

TeachingHours:2

TeachingHours:2

Tolayabasiccoversetupforaguestandtounderstandthevariouscomponentsthatareplacedon a table

TeachingHours:2

Toapproachguestsandgreetthem.tolearnthemethodofservingwaterandtounderstandtheprocedureof takingaguest’s order

Teaching Hours:2

In this course, we look at lodging as a set of products and services that have evolved out ofguestneedsandpreferences.Webeginwiththeevolutionoflodgingtofittransportationanddestination patterns and individual guest preferences. We then delineate different types oflodging properties, discussing the distinguishing characteristics of each. Emphasis is giventoensuretheefficientfunctioningofhotelhousekeepingdepartment.Housekeepingpersonnelareresponsiblefortheaestheticaspectssuchastheupkeep-designanddecorationof hotel premises as well as safety, and making sure day to day functioning in terms ofpurchasesand routine supplies are in place atanygiventime.

Thiscourseoffersfutureindustryprofessionalsthetoolstheyneedtobecompetitiveinnewera-theskillstomanageresources,administerassets,andmanageallthetechnicaloperationsofbusy housekeeping department.

Dress CodesandUniformsofHousekeepingandPersonalHygiene

IdentifyingHousekeeping Responsibilities

Hierarchy

Revision

•  

  Course Description:       The Front Office Department is the nerve center of the hotel, providing 24-hours attention towards the handing and serving of all guests’ requirements and needs.  Through it flows communications with every other department; from it comes instructions and directions for the care and service of the guests, to it comes changes for final billing and settlement. Simply, the Front Office Department’s global role is to provide all guest direct needs like accommodation, telephone, cash payment…etc., and also to communicate to the guests, all other services of the hotel. This course will introduce you to the Overall operations of the Front |Office Department.

  Course Objective:

  ●        To discuss the importance of effective front desk operations. RBTL 6

  ●         To discover the characteristics of the business, leisure and group travel markets. RBTL4

  ●         To identify the functions performed by the departments within a hotel RBTL3

  ●         To Explain the functions of typical management reports and reservation records that can be generated through reservation dataRBTL2

  ●         To Evaluate major sources of reservation.RBTL5

Grooming, etiquette, Mannerisms, body language and gestures.

Grooming, etiquette, Mannerisms, body language and gestures.

Telephone Skills

Telephone Skills

Message Handling

Know the Hotel

 Reservation Procedure

 Reservation Procedure

 Reservation Procedure

Reservation Forms and Formats

Reservation call Handling

Revision

Raghubalan,G.,&Raghubalan, S.,(2011). Hotel Housekeeping Operations and Management. New Delhi:  Oxford University Press

Dix, C. (1998). Front Office Operations (4 ed.). Pearson education India.

Ismail, A. Front Office Operation Management (5 ed.). Thomson and Delmer.

JeromeJ.V, G. K. (2009). Check in Check Out- Managing Hotel Operations. Darling Kindersley India.

Micheal Kasavanna, R. B. (2012). Managing Front office Operations (8 ed.). Prentice Hall.

Casado, M. A., (2000). Housekeeping Management. New York: Wiley

Raghubalan,G.,&Raghubalan, S.,(2011). Hotel Housekeeping Operations and Management. New Delhi:  Oxford University Press

Dix, C. (1998). Front Office Operations (4 ed.). Pearson education India.

Ismail, A. Front Office Operation Management (5 ed.). Thomson and Delmer.

JeromeJ.V, G. K. (2009). Check in Check Out- Managing Hotel Operations. Darling Kindersley India.

Micheal Kasavanna, R. B. (2012). Managing Front office Operations (8 ed.). Prentice Hall.

Casado, M. A., (2000). Housekeeping Management. New York: Wiley

• To expose learners to a variety of texts to interact with
• To help learners classify ideologies and be able to express the same
• To expose learners to visual texts and its reading formulas
• To help learners develop a taste to appreciate works of literature through the organization of language
• To help develop critical thinking
• To help learners appreciate literature and the language nuances that enhances its literary values

• To help learners understand the relationship between the world around them and the text/literature
• To help learners negotiate with content and infer meaning contextually
• To help learners understand logical sequencing of content and process information

·         To help improve their communication skills for larger academic purposes and vocational purposes

·         To enable learners to learn the contextual use of words and the generic meaning

·         To enable learners to listen to audio content and infer contextual meaning

·         To enable learners to be able to speak for various purposes and occasions using context specific language and expressions

·         To enable learners to develop the ability to write for various purposes using suitable and precise language.

Common errors- subject-verb agreement, punctuation, tense errors 

1. Why We Travel-Pico Iyer

2. What Solo Travel Has Taught Me About the World – and Myself -ShivyaNath- Blogpost

sentence fragments, dangling modifiers, faulty parallelism,

Note taking

1. Thinking Like a Mountain

By Aldo Leopold

2. Short Text: On Cutting a Tree

By Gieve Patel

1. The Story of B24

By Sir Arthur Conan Doyle

 2. Short Text: Aarushi Murder case 

Newspaper report

1.Long text:My Story- Nicole DeFreece

2. short text: Why You Should Never Aim for Six Packs

Essay writing

1.Long Text: Sir Ranjth Singh- Essay by SouravGanguly

2. Short text: Casey at the Bat-  Ernest Lawrence Thayer

Paraphrasing and interpretation skills

Visual Text: Before the Flood

CIA 2=50 

CIA 3= 20 

ESE= 50 marks 

This course emphasizes the history of cheese, preparation of cheese making, types of cheeseand international cheese. Topics covered include principles of meat cookery, including beef,veal, lamb and pork and principles of poultry, game, fish and shellfish. Students will learnthe composition and structure of meat, poultry, fish and shellfish, and will learn qualityindicators when purchasing these products. Students will learn the proper cooking methodsforvarious cuts of meat,poultry, fish and shellfish.

Classification,History,makingofcheese,typesandinternationalcheese.

Introductiontomeat,Cuts ofbeef,veal,lamb, mutton,Cutsof Pork,Poultry,Varietymeats

–

Classification,characteristics,selection,grading,processing,categories,cookingmethods,menu,

Examplesand yieldtest.

Definitionandmethodofpreparationof:Farcis,Terrines,Pates,Galantines,Ballotines,Mousses,Quenelles -types, menu examplesand cooking methods.

Charcutiere,sausages,types,preparation,popularsausages,cookingmethods,casings,storage.

Cold sauces,dips,chaudfroid,aspics,methodsof preparations,examples,

Introduction, characteristics, selection of fish and shell fish, classification with examples,categories,cutsoffishwithmenuexamples,effectofcooking,variouscookingmethods–

Indian

andcontinental,menu examplesand yieldtest.

Principles of storage, Types of stores, Layout of Dry stores and cold room, Staff Hierarchy,Guidelines for efficient storage, control procedures, Inventory Procedures, Re-order levels,Bin

Cards,Formandformats,Functionofastoresmanager,inventory,controlprocedures,portion

control,modifyingrecipes,challenges,indenting,purchasesystem, checkingpilferage.

QuantityPurchase&Storage,Introductiontopurchasing,Purchasingsystem,Purchasespecificationsand Purchasing techniques

SweetPastry, Short crustPastry, Choux Pastry

ManufacturingChocolate,Phasesofchocolate,ChocolateTemperingProcess,Typesofchocolate-

Storage.

A-Ztermsused inconfectionery-Uses andApplications.

Cookies-Characteristics-Makingmethods-Styles-Faults

Gellingagents-types-uses-Thickeningandraisingagents-types-uses-naturalandchemicalagents-

Flavoringagents-typesandfoodcolors-natural andchemical.

Advanced Bread & Pastry-MichaelSuas

Foskett, D., & Paskins, P. (2011). The theory of hospitality & catering: For levels 3 and 4.Jaffrey,M., Wilson, H.,& Hanscomb, C. (1995). A TasteofIndia. London: Pavilion.

Mathew,K.M.(1964).ArtofIndianCookery:ByMrs.K.M.Mathew.Kottayam:Manorama Pub. House.

FoodandBeverageServicefoundationisacoursetodeveloptheskillsrequiredforoperatingarestaurant.Thecoursewillallowstudentstocomprehendthevariouspracticesfollowedinthe restaurant industry. This course will deal with menu planning, menu analysis, functioncatering,differenttypesofmealsanditscoversetup,non-alcoholicbeveragesandthebillingproceduresfollowed in thefood serviceoutlets.

Menu design – Menu compiling- menu card design and format - Menu writing – Steps inmenu planning- menu planning for large quantities of clientele. Menu evaluation - Pricingofthemenubotha’lacarteandtabled’hote.Prioritiesofamenuplanner,MenuEngineering

Room service / in room dining (IRD) - Introduction to In room dining- Types of roomservice- general principles- room service menu planning- forms and formats. Room serviceworkflow.

Function catering and Function administration - To compile a Function prospectus forvarious catering operations- Types of Function- Function staff responsibilities- servicemethodsinfunctioncatering.Bookingandorganizationoffunctions-Seatingarrangements-Banquetlayouts-ODCorOffPremisesCatering.IntroductiontoBuffetsandVarioussetups

–Informalandformal.Seatingarrangements andlayouts- Typesofbuffets.

Food and beverage control methods - Legal considerations- basic type of licensing- billingmethods – Duplicate checking system and triplicate checking system- taking and orderthroughKOT/BOT-makingaKOT/BOT-PlacingfoodordersinKitchen-ComputerizedKOT/BOT.PointofSaleSystem. (POS).

Non – Alcoholic beverages - Nourishing- Refreshing and Stimulating- Hot and Cold Non -Alcoholic beverages – Types- Service methods- Mock-tails – Classical and Non classical-Types-Preparation- Equipments used-servicemethods

CulturalelementsassociatedwithNonAlcoholicbeverages

RestaurantPlanning-Preliminaryplanningprocess-Planningvariousfoodandbeverageoutletsandancillaryandsupportareas.Factors-concept- menu-spacerequirements.

Restaurant design team.CreatingRestaurantexperiences

Andrews, S. (2013). Textbook of food and beverage management (7th ed.). New Delhi:TataMcGraw-Hill.

Thomas, C., & Hansen, B. (2013). Off-premise catering management (3rd ed.). NewJersey:John Wiley & Sons.

McVety,P.,Ware,B.,&Ware,C.(2009).Fundamentalsofmenuplanning(3rded.). NewJersey: JohnWiley & Sons.

Davis,B.,&Lockwood,A.(1998).Foodandbeveragemanagement(3rded.).Oxford[England:Butterworth-Heinemann.

Tilladecadeback-housekeepingwasconsideredanunskilledandlabor-orienteddepartment- but today it has emerged as the backbone of hotel operations. This departmenthasevolvedintoanorganizeddepartmentwherehousekeepersutilizethemanagementtoolsofplanning-organizing-directing and controlling.

Students are instructed and trained in Housekeeping skills that this new era demands. Thethree types of expertise required in housekeeping department: management of resources-administration of assets-and knowledge ofhousekeeping technicaloperations.

ManagementConceptasTheyApplytotheExecutiveHousekeeper-Concernandcombiningconcernforpeople and production-Coordination of effortin theWorkplace.

ExecutiveHousekeeperasDepartmentHead-Technical-peopleandconceptualskills-Supervision- Leadership- Motivation- Communication- Power/Authority and DelegationManagementResponsibilitiesof the ExecutiveHousekeeper-TimeManagement-Problemsolving-Total Quality Management-EthicalValues- Decision Making

Controldesk – Importance–Role–Coordination- Section Housekeeper NeedTableStanding Schedules-AdjustedDaily Schedules(Rotational &Alternative)

ClassificationofMaterial-CapitalExpenditureandOperatingBudgets-PurchasingHousekeepingMaterial-Inventory Control

Chemical management in the hotel housekeeping department, major players in the market,suppliers,vendormanagement,sourcingchemicals,identifyingchemicals,use,andprecautions, orientation on various surfaces and chemicals identification, MSDS. Chemicalmanagementfor surfacecleaning.

Guestroomcleaning andServicing-PublicAreasandBack-of-the-HouseCleaning

LinenCharacteristics-BedLinen-Bathlinen-Napery-ShowerCurtains,LinenPurchasing

-ParLevels-LinenControl–Issuing-Inventories

Hoboken,NewJersey:JohnWiley&Sons,Inc.

Matt,A. (2011).Housekeeping Management. JohnWiley & Sons, Inc

ThomasJ.A.(2007).ProfessionalManagementofHousekeepingOperations.JohnWiley& Sons, Inc

The course focuses on developing students’ understanding of the history of the culinaryindustry as well as examining proper identification, preparation, and evaluation of basicculinary ingredients. This course trains the students in various aspects of basic Europeancuisineanduniquenessofingredientsandsimple recipes.Thiscoursewillexplorethebasicprocurement,preparation,cookingandsuccessfullypairingtheseitemswithsauces,vegetables,andstarchestocreatecompleteplatedproducts.Thiscoursewillimpartconceptsandknowledgediscussedinthelectureclassandwillteachbasiccookingmethods,cookingtechniquesincludingmoistheat,dryheatandcombinationcookingmethodsaswellasbasickitchen safety, knife safety, and sanitation principles. This course educates students toprotect customers from biological, chemical, and physical hazards as food moves throughtheoperation.

Corn Chowder

Chickena la King /Braised Rice orBakery

Revision/Bakery

Fundamental of Food and Beverage Service is a course to develop the skills required foroperating a restaurant. The course will allow students to comprehend the various practicesfollowed in the restaurant. Restaurants or food service organizations will find difficult tooperate without having personnel who understand the basic food service techniques. Thiscoursewilldealwiththemenuplanning,servicetechniques,functioncatering,coffeeandteaservice, nonalcoholic beverages followed in the food service outlets. Students will learn thevarioustechniquesusedinrestaurantoperationsalongwithmenuplanningprocedureswhichwill enable them to apply in future in hotels or food service organizations. This course willenable students to develop food service skills which are necessary for food and beveragemanagersor leaders in the hospitality industry.

Compilation of threecoursemenu andcover set-up.

Setting up of cover for a three course menu.Breakfastcover setup

ServiceofHorsd’oeuvre

Serviceof Potage.

ServiceofPoisson/Entre/Releve/Roti.

Serviceof  Entremetscourse.

ServiceofFromageandDessert

ServiceofCoffee/Tea.

Room ServiceTraysetup.

Mocktails

Setting ofBuffet and Service.

CIA/Revision

EssentialReference:

Cousins,J.,Lillicrap,D.,&Weekes,S.(2014).FoodandBeverageService(9thed.).HodderEducation.

Layout-SpaceManagementand Ergonomics

SpaceManagement andErgonomics

DutyRota (FloorWise)

PoliciesandProcedures(Daily RoutinesandSystems)

ControlDesk

StandardOperatingProcedures–PhaseI

TheCleaning Function

ManagingInventory:Creatinganinventoryprocessforvariousareas.Proposalstobesubmittedby thestudents.

Situation Handling

Revision.

•  

  Course Description:       The Front Office Department is the nerve center of the hotel, providing 24-hours attention towards the handing and serving of all guests’ requirements and needs.  Through it flows communications with every other department; from it comes instructions and directions for the care and service of the guests, to it comes changes for final billing and settlement. Simply, the Front Office Department’s global role is to provide all guest direct needs like accommodation, telephone, cash payment…etc., and also to communicate to the guests, all other services of the hotel. This course will introduce you to the Overall operations of the Front |Office Department.

  Course Objective:

  ●        To discuss the importance of effective front desk operations. RBTL 6

  ●         To discover the characteristics of the business, leisure and group travel markets. RBTL4

  ●         To identify the functions performed by the departments within a hotel RBTL3

  ●         To Explain the functions of typical management reports and reservation records that can be generated through reservation dataRBTL2

  ●         To Evaluate major sources of reservation.RBTL5

Grooming, etiquette, Mannerisms, body language and gestures.

Grooming, etiquette, Mannerisms, body language and gestures.

Telephone Skills

Telephone Skills

Message Handling

Know the Hotel

 Reservation Procedure

 Reservation Procedure

 Reservation Procedure

Reservation Forms and Formats

Reservation call Handling

Revision

Raghubalan,G.,&Raghubalan, S.,(2011). Hotel Housekeeping Operations and Management. New Delhi:  Oxford University Press

Dix, C. (1998). Front Office Operations (4 ed.). Pearson education India.

Ismail, A. Front Office Operation Management (5 ed.). Thomson and Delmer.

JeromeJ.V, G. K. (2009). Check in Check Out- Managing Hotel Operations. Darling Kindersley India.

Micheal Kasavanna, R. B. (2012). Managing Front office Operations (8 ed.). Prentice Hall.

Casado, M. A., (2000). Housekeeping Management. New York: Wiley

Raghubalan,G.,&Raghubalan, S.,(2011). Hotel Housekeeping Operations and Management. New Delhi:  Oxford University Press

Dix, C. (1998). Front Office Operations (4 ed.). Pearson education India.

Ismail, A. Front Office Operation Management (5 ed.). Thomson and Delmer.

JeromeJ.V, G. K. (2009). Check in Check Out- Managing Hotel Operations. Darling Kindersley India.

Micheal Kasavanna, R. B. (2012). Managing Front office Operations (8 ed.). Prentice Hall.

Casado, M. A., (2000). Housekeeping Management. New York: Wiley