07010402: Food and Beverage service Operation

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Restaurant Planning Understand and demonstrate concept types Presentation service and Presentation Restaurant Planning: Introduction, Planning & Operating various F & B Outlets and support, ancillary areas, Factors- Concept, Menu, Space & Lighting, Colors and Market, Restaurant Design team. Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Restaurant Planning Understand and demonstrate concept types Presentation service and Presentation 1.Restaurant Problems and Guest Situation Handling – (thumb rules), Hosting Theme Functions/ Lunches/Events, Preparation of Flamb’es & Gueridon Service

2. Restaurant Set –ups of different types & services

Service of Afternoon & High teas

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Buffet service management Explain and demonstrate Buffet: Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space requirements

 

1.Buffet: Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space requirements & Checklist, Buffet Presentation, menu planning, staff requirement, Buffet Management.

Function Catering: Introduction, Types of Function, Function Administration & Organization

2. Role Plays & Situation handling in Restaurant

Gueridon Service

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Buffet service management Explain and demonstrate Buffet: Introduction, Types, Buffet Sectors, Equipments Used, Factors, Space requirements

 

1.Function Administration & Organization-

Booking Procedure, Menus, Function contracts, Seating Arrangements. Other Catering

Operations: Off- Premises Catering, Hospital Catering, Industrial & Institutional Catering,

Airline & Railway catering, Home Delivery, Take away, Afternoon & High Teas: Introduction,

Menu, Cover & Service.

2. Buffet Lay –up, theme Buffets set up

Theme Parties

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 F & B Control- Overview: Introduction, Objectives of F & B Control Understand and demonstrate  concept / setups/ types equipments used and develop an attitude at different stages of F &B Control Objectives of F & B Control, Problems in F & B

Control, Methodology of F & B Control

Didactic Lecture through Power point Presentation Tutorials / 15 Hrs
6 F & B Control- Overview: Introduction, Objectives of F & B Control Understand and demonstrate  concept / setups/ types equipments used and develop an attitude at different stages of F &B Control  Personnel Management in F & B Control. Cost &

Sales Concepts: Definition of Cost, Elements of Cost, Classification of Cost, Sale defined,

Ways of expressing sales concepts. Cost Volume/ Profit Relationships (Bread- even

analysis).

 

Role Play / Didactic Lecture through Power point Presentation 15 Hrs
7 Budgetary Control Explain Budgets / types and budgetary control / F & b operation planning and their consideration Budgetary Control: Introduction, Objectives, Kinds of Budget, Budgetary Control Process,

 

Stages in the preparation of Budgets. Budgeting for F & B Operations

Food & Beverage Control: Purchasing Control, Receiving Control, Storing and Issuing

 

Didactic Lecture through Power point Presentation 15 Hrs
8 Budgetary Control Explain Budgets / types and budgetary control / F & b operation planning and their consideration Control, Menu Management: Introduction, Types of Menu Planning Considerations &

Constraints, Menu Costing and Pricing, Menu Merchandising, Menu Engineering, Menu

Fatigue, Menu as a In- House Marketing, Tool

Didactic Lecture through Power point Presentation / 15 Hrs

 

07010408: Introduction to Indian Cookery

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Indian Cooking To Understand and demonstrate traditional Indian cooking methods / History / regional cooking Indian Cooking: – Introduction, Philosophy of Indian Food, The great Indian Cuisine – Key

features, Regional influences on Indian Food.

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Indian Cooking To Understand and demonstrate traditional Indian cooking methods / History / regional cooking 1.Popular foods of India (At least one simple

three course menu from each region of India , North, East, South, Seat and Central India its

salient features and cooking

2.Understanding Indian Cooking and Preparation of simple popular foods of India (At least one simple three course menu from each region of India , North, East, South, Seat and Central India its salient features and cooking

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Condiments, Herbs and Spices Used in India Identification and uses of different types of herb and spices / medicinal values / digestive value 1.Condiments, Herbs and Spices Used in India Cuisine: Introduction, Condiments, Herbs

and Spices used in Indian Cuisine (Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf,

Cardamom, Cinnamon, Cloves,Condiments, Herbs and Spices Used in India Cuisine: Introduction, Condiments, Herbs

and Spices used in Indian Cuisine

2. Condiments, Herbs & Spices in Indian Kitchen – Do’s & Don’t’s

 

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Condiments, Herbs and Spices Used in India Identification and uses of different types of herb and spices / medicinal values / digestive value Allspice, Ajowan, Aniseed, Asafoetida, Bay leaf,

Cardamom, Cinnamon, Cloves,Coriander seeds, Cumin, Chilli, Fenugreek, Mace,

Nutmeg, Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry Leaf,

Marjoram, Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red Chilli,

Rock Salt) Various ways of using spices, their storage and usage tips.        Coriander seeds, Cumin, Chilli, Fenugreek, Mace,

Nutmeg, Mustard, Pepper, Poppy Seeds, Saffron, Tamarind, Turmeric, Celery, Curry Leaf,

Marjoram, Pomegranate Seeds, Stone Flowers, Basil, Betel Root, Black Salt, Red Chilli,

Rock Salt) Various ways of using spices, their storage and usage tips.

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Masalas, Pastes and Gravies in Indian cooking Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,

Types.

Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,

Types, Blending of Spices, Concept of Dry and Wet Masalas,

 

 

Didactic Lecture through Power point Presentation Tutorials / 15 Hrs
6 Masalas, Pastes and Gravies in Indian cooking Masalas, Pastes and Gravies in Indian cooking: Masalas and Pastes: Introduction,

Types.

1.Pastes used in Indian

Cooking, Purchasing, Storing Considerations. Basic Indian Gravies: Introduction, Gravies

and Curries, Regional Gravies, Gravy Preparations.

2. Understanding Preparations of Masalas, Pastes and Gravies in Indian Kitchen Preparation of:

Makhni Gravy

Green Gravy

White Gravy

Lababdar Gravy

Kadhai Gravy

Achari Gravy

Malai Kofta Gravy

Yakhni Gravy

Yellow Gravy

Korma Gravy

 

 

Role Play / Didactic Lecture through Power point Presentation 15 Hrs
7 Commodities and their usage            in Indian Kitchens Learn and demonstrate Basic knowledge of thickening / souring agent . their uses and storage Commodities and their usagein Indian Kitchens:   Introduction, Souring Agents,

Colouring Agents.

 

Didactic Lecture through Power point Presentation 15 Hrs
8 Commodities and their usage            in Indian Kitchens Learn and demonstrate Basic knowledge of thickening / souring agent . their uses and storage 1.Thickening Agents, Tendering Agents, Flavouring and Aromatic Agents,

Spicing Agents in Indian Kitchens

2. Familiarisation with, commodities and their usage in Indian Kitchens with the help of simple dishes preparations indicating their usage.

 

Didactic Lecture through Power point Presentation / 10 Hrs

 

07010409: Accommodation and Front office Operation II

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Cleaning of Public Area Demonstrate Public area cleaning / 1.Cleaning of Public Areas: Cleaning of Public Areas: Cleaning Process, Cleaning and upkeep of Public areas, (Lobby,            Cloak   rooms/            Restaurant/       bar/            banquet Halls/

Administration offices/ Lifts and Elevators/ Staircase/ back areas/ Front areas/ Corridor),

2. Identification and familiarization with cleaning of Public Areas in Hotels.

 

 

Didactic Lecture through Power point Presentation / Role plays / Lab Practicals 15 Hrs
2 Pest control / safety and security Explain Pest Control: Types of pests, Control procedures Pest Control: Types of pests, Control procedures, Safeguarding Assets: Concerns for safety and security in Housekeeping operations, Concept of Safeguarding assets Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Special Provisions for Guests, Safety, Security and First Aid Learn and explain physically handicapped guest and their safety security and first aid 1.Special Provisions for Guests, Safety, Security and First Aid: Guest room features for

differently able – added features and modifications, Public Areas: Wash – rooms,

Restaurants, main entrance etc. added features and modifications

2. Develop an understanding about requirements of different guests, with children, business travellers, single woman traveller, differently abled travellers

Field visit / PPT / Tutorials / Lab Practical’s 15 Hrs
4 Special Provisions for Guests, Safety, Security and First Aid Learn and explain physically handicapped guest and their safety security and first aid Situation Handling/

Service Design, for typical Market Segment (Safety, security & Comfort); Airlines crew guest

rooms, single lady guests, Children. The Concept and Importance, Safety: Accidents, Fires

(Cause, Procedure, Accident report form), Security: Security of Guest/ Staff/ Public areas/

Rooms/ Back office areas, First Aid: Concept and Emergency Procedures (Heart Attack,

Fits, Burns, Fainting, Fractures, Scalds, Artificial respiration

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 The Guest Stay with Hotel Demonstrate registration process and will learn different forms and formats 1.The Guest Stay with Hotel: Registration: concept, systems and its procedure, Registration

 

form and C Form, No Shows, Rooming of Guests, Message Handling, Dealing with Guests

Requests and  Complaints,  Travel  Desk

2. Handling guest Check – In , Registration, Facilitation during stay at Hotel, Billing, Related Performa’s.

Skills to handle guest accounting and departure (fits and groups)

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
6 The Guest Stay with Hotel Demonstrate registration process and will learn different forms and formats Concierge:  functions;  luggage,  paging ,message and left luggage handling procedure, foreign currency handling,Room  selling  techniques, Communicating with guests.

 

Role Play / Didactic Lecture through Power point Presentation / Lab Practicals 15 Hrs
7 The Guest Departure and Post Departure Services at Front Desk Learn and demonstrate  departure process / and check out services The Guest Departure and Post Departure Services at Front Desk: The guest accounting,

the guest ledgers, city ledger, tips and advances, front office cash sheet, paid out, bank net

receipts, over and shorts, settlement of bills.

 

Hotel visit /Role Play / Didactic Lecture through Power point Presentation 15 Hrs
8 The Guest Departure and Post Departure Services at Front Desk Learn and demonstrate  departure process / and check out services Credit card handling, handling vouchers of –

room rate, food sales, laundry, other guest services, miscellaneous charges, credit security

measures, cash and credit control, express check out, early and late check outs, group

departures, post departure courtesy services

Didactic Lecture through Power point Presentation / Lab Practicals 10 Hrs

 

07010410: Accounting skills for Hospitality

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Accounting Principles Learn and explain the accounting principles Accounting: Business Transaction and Basic Terminology, Need to Study Accounting. Didactic Lecture through Power point Presentation 7 Hrs
2 Accounting Principles Learn and explain the accounting principles Accounting functions, Purpose of Accounting Records, Accounting Principles – Concepts and Conventions Didactic Lecture through Power point Presentation 5 Hrs
3 Account Records: Principles of Double Explain and demonstrate Double entry accounting system Account Records: Principles of Double Entry System, Journal Entries, Ledger. Didactic Lecture through Power point Presentation 10 Hrs
4 Account Records: Principles of Double Explain and demonstrate Double entry accounting system Subsidiary Books – Cash, Sales & Purchase books, Bank Reconciliation statement Didactic Lecture through Power point Presentation 7 Hrs
5 Financial Statement: Basic Financial Statements Learn and explain  about the trial balance / final accounting system Financial Statement: Basic Financial Statements, Trial Balance, Didactic Lecture through Power point Presentation 7 Hrs

 

 

 

 

 

 

6 Financial Statement: Basic Financial Statements Learn and explain  about the trial balance / final accounting system Preparation of Final Accounts, Basic Adjustments to final Accounts, Methods of Presenting Final Accounts Practical Problem Role Play / Didactic Lecture through Power point Presentation 5 Hrs
7 Depreciation Reserves and Provisions Explain and demonstrate basic method principal and financial statement Depreciation Reserves and Provisions – Meaning, basic Methods Didactic Lecture through Power point Presentation 7 Hrs
8 Depreciation Reserves and Provisions Explain and demonstrate basic method principal and financial statement Computer Application-Preparation of Records and Financial Statements Didactic Lecture through Power point Presentation 10 Hrs