07010108: Accommodation and Front Office Operation

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines Methodology Time
1 Accommodation Sector: – Introduction, Concept, and its importance  1. Demonstrate knowledge of hotel / types / category Origin and History

2.  Understanding Personal Hygiene Grooming Standards

 

1. To Cover Definition and introduction Types & Classification of Hotels on different basis; Star Categorization, Heritage Hotels and others in India

2. To cover grooming standards and personal hygiene

Didactic Lecture through Power point Presentation / Role plays / Lab Practical’s 15 Hrs
2 Organization Structure of Hotels; Origin, growth and development of Hotel Sector in India.(ITC, The Taj Group, The Oberoi Group), Foreign Hotel Chains in India – Hilton, Marriott, Hyatt

 

 

Explain the Organization structure of various hotels in India and abroad. To cover  Hotels; Origin, growth and development of Hotel Sector in India and abroad Didactic Lecture through Power point Presentation 15 Hrs
3 Guest Accommodation 1.Identify  Rooms, Types, Layouts, Salient Features, Description, Guest Room amenities, supplies and services

2. Understanding Layouts of Front Office and Housekeeping

1.To cover  room layout  / Guest supplies and various amenities

2.  Understanding Layouts of Front Office and Housekeeping department

3. Rooms layout and standard supplies. (Amenities)

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Guest supplies / Fire and emergencies Identify and explain Floors, Room Name List Patterns Understand Guest Elevators, Floor Pantries, Guest Safety on Floors, Guest Safety Procedures during Fire, emergencies

 

To Cover Floor layouts plans, and Fire and emergency safeties , Guest safety procedures Didactic Lecture through Power point Presentation 15 Hrs
5 Hotel Front Office Identify and explain  Different sections of the front office department and their layout and importance To cover Reservation, Reception, Concierge, Bell desk, Lobby, Telephones, Cashier Didactic Lecture through Power point Presentation 15 Hrs

 

 

 

 

 

 

6 Organization structure of Front Office, Key Responsibilities Understand and identify  Structure and Responsibilities To cover Job Descriptions, Attributes of Front Office Personnel, Uniform and Grooming Standards Role Play / Didactic Lecture through Power point Presentation 15 Hrs
7 Importance of Housekeeping organization Understand and identify  department Introduction, Meaning and definition To cover Importance of Housekeeping, Sections of Housekeeping, Responsibilities of the Housekeeping department, a career in the Housekeeping department. Hotel visit /Role Play / Didactic Lecture through Power point Presentation 20 Hrs
8 1.Housekeeping  Duties and attributes of staff / Interdepartmental relationship

2. DO’S and Don’ts for new entrants/employees in the front office

Hotel terminology

Understand and identify  Housekeeping Department: Organizational framework(Large/Medium/Small Hotel) 1. To cover 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 Coordination with more emphasis on Front office and the Maintenance department, Hygiene and Grooming Standards of Housekeeping Personnel

2.DO’S and Don’ts for new entrants/employees in the front office

Hotel terminology

Didactic Lecture through Power point Presentation / Lab Practicals 10 Hrs

 

07010102: Food and Beverage service Foundation I

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines Methodology Time
1 Food and Beverage Services: – Introduction, Concept, and Classification of Catering

 

 

Understand and know the importance of types of catering establishment and their service brigade.

2. Understand duties and responsibility of staff

3. Understanding Food Service Outlets.

Familiarization with Food Service equipments and tools

 

 1.To cover Service Outlets & Familiarization with their Layouts(Tea Lounge, Coffee Shop, Restaurant,

Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B Service Brigade,

2.  Modern Staffing in various hotels, Duties & Responsibilities of various employees  in F&B

Service, their attributes; coordination of F&B Service with other departments

Instructions / Audio visuals/ Lectures 15 Hrs
2 Personal hygiene and grooming standards 1.Demonstrate and Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards in F&B

2. Understanding Personal Hygiene & Food Service Hygiene

Grooming for Professional Food Service – Do’s & Don’t’s

 

 

To cover  grooming and their importance; Personal Hygiene, Uniform & Grooming Standards, F&B

 

Instructions / Audio visuals/ Lectures / Role plays 15 Hrs
3 Food service equipments Understand Different kinds of equipment To cover Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care &

Maintenance, Side Stations, Safety Procedures, Fuel – Types, Usage and Precautions

Didactic Lecture through Power point Presentation / Role plays / Lab Practical’s 15 Hrs
4 Fuels used in F&B and fire safety 1.Demonstrate Fire, Safety & Emergency Procedures

2. Fuels –Their usage and precautions while dealing with them in F&B Outlets

Handling

To Cover Fire, Safety & Emergency Procedures – Introduction, Types and handling

fires and dealing with emergencies

Didactic Lecture through Power point Presentation / Role plays / Lab Practical’s 15 Hrs
5 Table ware / glassware/ menu presentation 1. Demonstrate and identify the actual service techniques.

2. Familiarization and identification of crockery, cutlery, hollowware, flatware and tableware in F&B Outlets

 To Cover Food Service -1: Table Crockery, Cutlery, Glassware (Bar Glassware not included)

Condiments, Sweeteners, Menu – Concept, Types, Salient Features, Menu Designs,

Presenting of MenuDidactic Lecture through Power point Presentation / Role plays / Lab Practical’s

15 Hrs
6 Guest receiving in restaurant  and napkins folding techniques 1.Demonstrate and identify the actual techniques of napkins folding and guest receiving

2. Understanding Service Methods, Setting up of Side Station, Table Layouts, Napkin Folding and Presenting Menus

To  Cover Presenting of Menu, Layout of Table, Napkin Folding (At least Ten Types), Receiving and

Greeting the Guests.

Didactic Lecture through Power point Presentation / Role plays / Lab Practical’s 15 Hrs
7 Setting up of Restaurant Table Demonstrate  the techniques of Table setting

 

 To cover Food Service-II : Introduction, Classification of Services, Usage and Service Methods, Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and setting up of

station, Par stocks maintained at each side station, Functions performed while holding a station

Didactic Lecture through Power point Presentation / Role plays / Lab Practical’s 15 Hrs
8 Service Methods and Order taking 1.Demonstrate  the techniques of Order taking and service methods

2. Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups, Bisques, Cold Soups, Chowders and others)

 

To cover Method and procedure of taking a guest order, emerging trends in Food Services and salient features

2. Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups, Bisques, Cold Soups, Chowders and others)

 

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

 

07010101: Food Production I

S.No Topic Learning Outcomes ( At the end of the session the student should be able to) Teaching Guidelines Methodology Time
1 Grooming and hygiene in Kitchen department Understand Kitchen Hygiene, Uniform, Protective clothing, To cover  Understanding Personal Hygiene & Kitchen Hygiene

Grooming for Professional Kitchen – Do’s & Don’t’s

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Kitchen Organization Understand and explain Professional Kitchen & Cooking: – Introduction, Definition, and its importance, Coordination with other departments 1. To cover Kitchen Layouts(Basic, Bulk and Show

kitchens), Hierarchy of Kitchen Department, Classical Kitchen Brigade, , Modern Staffing in

Various hotels, Duties & Responsibilities of various chefs in kitchen, their attributes Coordination of kitchen   with other departments.

 

2.Familiarization with kitchen equipments and tools

 

Didactic Lecture through Power point Presentation 15 Hrs
3 1.Kitchen Equipment and handlings

2.Fire Handling

Explain Kitchen Equipments, Fuels & Safety: Kitchen Equipments, Classification, Description 1.To cover  Usage, Upkeep and Storage, Kitchen Tools, Knives, Their Usage, Care & Maintenance,

Workstations, Safety Procedures, Fuel – Types, Usage and Precautions.

2.Types and handling fires and usage of extinguishers; Basic First Aid- Burns, Scalds, Cuts

 

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Use of Ingredient Herbs, Fats and Milk Product 1.Understand and demonstrate the use of the basic Ingredients

2. Familiarization, identification of commonly used ingredients in kitchen

To cover Ingredients used in cooking: Herbs & Spices, Cereals and Pulses, Fruits and Vegetables, and Salt, Sweeteners, Fat, Milk and Milk Products: – Introduction, Types, Purchasing Didactic Lecture through Power point Presentation 15 Hrs
5 Stocks and Soups, Demonstrate in practical’s the preparation of Importance of Stock , soups & Preparation of glazes. 1.To cover Stocks, Sauces, Soups and Salads: Stocks: Introduction, Classification, Usage,

2. Preparation of Stocks, Mother Sauces and at least two derivatives each

3. Preparation of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups, Bisques, Cold Soups, Chowders and others)

 

 

 

Didactic Lecture through Power point Presentation / Practical’s 15 Hrs
6 Sauces and salads Demonstrate in practical’s the preparation of Sauces / thickening agent / international soup / salad dressing. Preparation; Sauces: Introduction, Classification, Usage, Thickening Agents, Preparation of

Mother Sauces, Understanding their derivatives, propriety sauces, making of good sauce,

emerging trends, Soups: Introduction, Classification, Preparation, Salient Features, Care

and precautions, trends in soup presentation. Salads: Introduction, compositions, types,

dressings, emerging trends

Role Play / Didactic Lecture through Power point Presentation / Practical’s 15 Hrs
Admission 2017