07010508: Foreign Language skills

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Pronunciation – The Alphabet learn  and demonstrate basic French alphabet Pronunciation – The Alphabet – The Accents; ‘Formules de politesse’;

 

Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 Pronunciation – The Alphabet learn  and demonstrate basic French alphabet The numbers: Cardinal

– Ordinal; Time (only 24 hr clock); Weights & Measures; The subjective pronouns; Auxiliary verbs : etre and avoir

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Self Introduction in French Explain and demonstrate introduce themselves in French and will learn basic of weeks / months and year 1.Self introduction; presenting and introducing other person; Name of vegetables and fruits; Conjugation of first group of verbs; Days of the week; Months of the year; Date; The definite and indefinite articles

2. Role-playing of different situations

 

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Pronunciation in French pronounce countries / verb / describing their place etc 1.Name of the Countries and their Nationalities; Conjugation of second group of verbs; Adjectives of place; Preposition of place; Describing a place (your city/ tourist place)

2. Picture composition

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Vocabulary describing family Learner will learn and explain about  common vocabulary and adjectives Vocabulary describing family; Describe your family; Name of dairy products and Cereals; Negation; Conjugation of irregular verbs : venir, aller; Demonstrative Adjectives

 

Simple translation

2. Understanding questions

Conversation

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 10Hrs

 

 

 

 

 

 

 

07010511: Regional Cuisines in India I

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Cuisines of Kashmir, Himachal & Uttarakhand Learn and explain about different types of dishes in their region and their preparation Cuisines of Kashmir, Himachal & Uttarakhand: Introduction, Geographical Perspectives,

Brief Historical Background, Characteristics & Salient Features of Cuisine, Key Ingredients.

.

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
2 Cuisines of Kashmir, Himachal & Uttarakhand Lear and explain about different types of dishes in their region and their preparation 1.Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during

Festivals and Other Occasions, Community Foods

2.Two Menus about 3-5 dishes per menu per state.

 

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Cuisines of Punjab, Haryana & Delhi Learn and explain about different types of dishes in their region and their preparation 1.Cuisines of Punjab, Haryana & Delhi: Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine , Key Ingredients.

2.Two Menus about 3-5 dishes per menu per state.

 

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
4 Cuisines of Punjab, Haryana & Delhi Learn and explain about different types of dishes in their region and their preparation Popular Foods, Seasonal Foods, Special Equipments, Staple Diets, Specialties during

Festivals and Other Occasions, Community Foods

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Cuisines of Rajasthan & Gujarat Learn and explain about different types of dishes in their region and their preparation Cuisines of Rajasthan & Gujarat: Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features of Cuisine, Key Ingredients, Popular Foods.

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
6 Cuisines of Rajasthan & Gujarat Learn and explain about different types of dishes in their region and their preparation Seasonal Foods, Special Equipments, Staple Diets, Specialities during Festivals and Other

Occasions, Community Foods.

2.Two Menus about 3-5 dishes per menu per state.

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
7 Cuisines of Maharashtra & Goa Learn and explain about different types of dishes in their region and their preparation Cuisines of Maharashtra & Goa: Introduction, Geographical Perspectives, Brief Historical

Background, Characteristics & Salient Features of Cuisine , Key Ingredients, Popular Foods,

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
8 Cuisines of Maharashtra & Goa Learn and explain about different types of dishes in their region and their preparation 1.Seasonal Foods, Special Equipments, Staple Diets, Specialties’ during Festivals and Other

Occasions, Community Foods

2.Two Menus about 3-5 dishes per menu per state.

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs

 

07010512: Food and Beverage service management I

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Bar Management Understand and explain the importance of bar and its equipment 1.Bar – Introduction, Importance, and Types, Organization Structure, Layout, Equipments

used and BOT & Bar Menus

2. Bar setup and operations

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Alcoholic  Beverages:  Wines Understand and demonstrate classification of wines its service and manufacturing process Alcoholic  Beverages:  Wines  –  Introduction,  Classification,  Brief  Description,  about

manufacturing process, storage and its service.

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Alcoholic  Beverages:  Wines Understand and demonstrate classification of wines its service and manufacturing process 1.Major Indian and International Brands.

glasses and equipment, Storage and service of wine

2. Service of Alcoholic Beverages: Wines, Spirits

3. Opening & closing of wines corks (Champagne, Red & White wines)

3. Service of Sparkling, Aromatized, Fortified, Still Wines

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Beers:  Introduction Understand and explain classification of beer its service and manufacturing process 1.Beers:  Introduction,  Ingredients  Used,  Production,  Types  and  brands,  Indian  and

International. Services, bottled, canned and drought beers. Other Fermented & Brewed

Beverages: Sake, Cider, Perry, Alcohol Free Wines

2. Service of Beer, Snake and Other Fermented & Brewed Beverages

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Beers:  Introduction Understand and explain classification of beer its service and manufacturing process Fermented & Brewed

Beverages: Sake, Cider, Perry, Alcohol Free Wines

Didactic Lecture through Power point Presentation Tutorials / lab Practicals 15 Hrs
6 Spirits: Introduction to Spirits Learn and explain knowledge about spirits / types / brands / and their service Spirits: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin & Tequila), Spirits- Types,

Production, Brands Indian and International & Service, Other Alcoholic Beverages- Liqueurs

& Tobacco: Types, Production, Brands & Service – Indian and International

2. Service of Spirits & Liqueurs

Role Play / Didactic Lecture through Power point Presentation

 

 

 

 

 

 

 

15 Hrs

 

07010513: Accommodation Management I

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Housekeeping management learn and explain HK operations guidelines for staff. 1.Housekeeping operation Importance of inspection, Check- list for inspection, Typical

areas usually neglected where special attention is required.

2. Preparing Guestroom and public area checklists

 

 

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practical’s 15 Hrs
2 Housekeeping management learn and explain guidelines for staffing / duty allocation / duty roasters and appraisals 1.Self- supervision techniques for cleaning staff, Degree of discretion/ delegation to cleaning staff., staffing matrix, duty

roasters, staff appraisals

2. Preparing Duty Roasters, Understanding Staff Matrix

3. Preparing for Interviews of Assistants as Supervisors and Facing Supervisors Interviews

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Planning Trends in Housekeeping learn and demonstrate the Guest room and facilities planning. Planning Trends in Housekeeping: Planning Guest rooms, Bathrooms, Suites, Lounges,

landscaping, planning for the provision of Leisure facilities for the guest, Boutique hotel

Concept. Planning and Organizing in the House Keeping.

2. Planning layouts of Guest Rooms, Boutique hotels, PowerPoint’s on salient features in respect to accommodation of Hotels.

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
4 Planning Trends in Housekeeping learn and demonstrate the inventory planning an organizing the HK department Area Inventory list, Frequency

schedules, Performance standards, Productivity Standards, Inventory Levels, Standard

Operating Procedures & Manuals, Job Allocation, Manpower Planning, Planning duty roster.

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Budgeting: Budget  and  budgetary  controls Learn and explain the importance of budget and budgeting process as well as Purchasing systems Budgeting: Budget  and  budgetary  controls,  The  budget  process,  Planning capital  budget,

Planning  operation  budget,

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
6 Budgeting: Budget  and  budgetary  controls Learn and explain the importance of budget and budgeting process as well as Purchasing systems Operating  budget  – controlling  expenses  – income  statement,

Purchasing systems – methods of buying, Stock records – issuing and control

2. Understanding Hotel Accommodation Budgets

 

/ Didactic Lecture through Power point Presentation 15 Hrs
7 Front Office Accounting Understand and explain the accounting and audit process Front Office Accounting and Night Auditing: Introduction to Accounting fundamentals,

Guest and non guest accounts, Accounting system, Non automated, semi automated and

fully automated),

Didactic Lecture through Power point Presentation Tutorials / 15 Hrs
8 Front Office Night Auditing: Understand and explain the Night audit process Night Auditing: Introduction, Objective and job description of Night Auditor

Night Audit process, Preparing night audit reports

 

Didactic Lecture through Power point Presentation Tutorials / 15 Hrs

 

07010514: Researching for Hospitality and Tourism Management

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Introduction to research methodology Explain research methodology/ its types and characteristics Introduction to research methodology: Meaning, definition, characteristics and types of research, Methodology of research, formulation of research problem

 

Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 Introduction to research methodology Explain research methodology/ its types and characteristics Research Design:

Meaning, characteristics of research design, steps in research design.  Concept  of

Hypothesis

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Sampling Design and Data Collection Understand and explain sampling methods and data collection Sampling Design and Data Collection: Meaning of sampling, aims in selection a sample. Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Sampling Design and Data Collection Understand and explain sampling methods and data collection Types of sample design. Data collection –Meaning, types of data, methods of collecting

primary data-observation, interview and questionnaire, Sources of secondary data

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Processing and Analysis of data understand and explain presentation of data in different forms and its interpretation Processing and Analysis of data: Editing, Coding, Classification and tabulation.

 

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 10Hrs

 

 

 

 

 

 

6 Processing and Analysis of data understand and explain presentation of data in different forms and its interpretation Graphical presentation of  Data-Bar-chart, pie-chart and curves Interpretation of  Data meaning,

methods of data analysis

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Report Writing: Understand and demonstrate the process of report writing Report Writing: Meaning, types and steps involved in writing report, layout of the research

report, mechanics of writing a research report, challenges of a good writing

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010515: Hospitality Laws

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Introduction  to  Indian  Hospitality Learn and explain laws related to hospitality Introduction  to  Indian  Hospitality  &  Related  Laws  in  India  Introduction.

 

Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 Introduction  to  Indian  Hospitality Learn and explain laws related to hospitality Legal Perspectives, Key Issues, The legal requirements Prior and at the time of doing Hotel

Business

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Laws Related to Hotel Operations in India Learn and explain about hotel licenses and regulations Laws Related to Hotel Operations in India: Doing Hotel Business in India. Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Laws Related to Hotel Operations in India Learn and explain about hotel licenses and regulations Business Contracts, Hotel Licenses and Regulations, Hotel Insurance

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Laws Related to Employees, Guests, Public Health & Safety Understand and explain about health and safety / Labour laws Laws Related to Employees, Guests, Public Health & Safety: Introduction and Overview

of Labour Laws,

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 10Hrs

 

 

 

 

 

 

6 Laws Related to Employees, Guests, Public Health & Safety Understand and explain about health and safety / Labour laws Hospitality Laws, Public Health and Environmental Laws

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Laws Related to Food & Beverage Explain Laws related to food and beverage / liquor licensing Laws Related to Food & Beverage Services: Food Legislation and Liquor Licensing

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
Admission 2017