07010704: Skills Enhancement for media and Journalism in 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 Journalism, Hospitality & Tourism learn and explain the importance of Journalism in hospitality Journalism, Hospitality & Tourism: Introduction to Journalism, Definition of a Journalist, Nature & Scope of Journalism Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 Journalism, Hospitality & Tourism learn and explain the importance of Journalism in hospitality Journalism – Hospitality & Tourism: Careers & Opportunities, Familiarization with tasks and profile of a Journalist, Ethics for Journalists, Current Issues for Journalists, Travel, Tourism & Hospitality Writing, Types of Travel Writin Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Pioneers in Hospitality & Tourism Journalism & Media:  Pioneers in Travel Writing understand and explain the pioneers in hospitality and tourism industry Pioneers in Hospitality & Tourism Journalism & Media:  Pioneers in Travel Writing,

Great travel stories of Marcho Polo, Hiuen Tsang, Iban Batuta, Al Baruni,  V.S. Naipaul,

Rahul   Sankratayan, William Darlympal,

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Pioneers in Hospitality & Tourism Journalism & Media:  Pioneers in Travel Writing understand and explain the pioneers in hospitality and tourism industry Today’s Hospitality Pioneers – Chef Manjit Gill, Studio Food Promoters – Chef Sanjeev Kapoor, Chef Vikas Khanna, David Rocco Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Creative Travel, Tourism & Hospitality Writing Demonstrate Creative travel and writing for magazines for hospitality Creative Travel, Tourism & Hospitality Writing: : Introduction to creative writing,

information collection, writing for hospitality, tourism and travel magazines,

 

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

 

 

 

 

 

 

6 Creative Travel, Tourism & Hospitality Writing Demonstrate Creative travel and writing for magazines for hospitality Writing for

online magazines, Studies from Hospitality Biz India, Travel Biz Monitor and Express

Hospitality Magazines, Travel web searching (browsing)

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Media Applications for Hospitality Demonstrate Application of media in hospitality industry and its trends Media Applications for Hospitality: Introduction Media, Its Role in Hospitality Promotion,

Televisions, Food Food Channel, TLC Channel, Food & Travel Shows, Social Media.

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Media Applications for Hospitality Demonstrate Application of media in hospitality industry and its trends Creating Pages and Profiles, Merits/Demerits of Social Media. Developing promotional

Literature, Travel & Hospitality Photography, New Trends

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010705: Application of Computers in 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 Introduction  to  Computers Explain basic of computers / its components Introduction  to  Computers:  Introduction  to  Computer:  Classification,  Generations,

Organization, Capabilities Characteristics & Limitations,

 

Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 Introduction  to  Computers Explain basic of computers / its components Application of Computer in Hotels, Familiarization with Components of Computers – Hardware: Hardware elements – input, storage, processing & output devices. Block diagram of computer,

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Introduction to Computers Software Explain importance of software’s / and its practical’s aspect Introduction to Computers SoftwareTypes of Software, System Software, Application

Software, Utility Software’s

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Introduction to Computers Software Explain importance of software’s / and its practical’s aspect  Use of MS- Office: Basics of MS- Word. MS- Excel and MS-

Power Point

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Internet & Applications Demonstrate application of practical’s of Internet applications Internet & Applications: Introduction to Internet: Definition of networks, concepts of web page, website and web searching (browsing). Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 10Hrs

 

6 Internet & Applications Demonstrate application of practical’s of Internet applications Benefits, Application, Working, Hardware and Software requirements, World Wide Web, Web Browser, URL, Search Engines, Email Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Social Media Applications and Hospitality: Learn and explain application of social media in hospitality Social Media Applications and Hospitality: Introduction to Social Media, Its Role in

Hospitality Promotion

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Social Media Applications and Hospitality: Learn and explain application of social media in hospitality Facebook – Creating Pages and Profiles, Merits/Demerits of Social Media, Linked In, Twitter and Other Social Media Applications Didactic Lecture through Power point Presentation Tutorials 10 Hrs

 

07010707: Human Resource 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 Human Resource Management Explain and understand the HR practices / roles / challenges in the hotel Introduction to Human Resource Management:  Introduction, Definition & Concept, Growth Drivers in India, Importance of HRM, Hospitality Industry Characteristics, Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 Introduction to Human Resource Management Explain and understand the HR practices / roles / challenges in the hotel Human Resource Roles, HR Challenges. Manpower Planning, Process, Managing Workers, Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Recruitments ,Learning  & Development,  Performance  Appraisal Demonstrate functions like the recruitments / appraisals and their theories Recruitments,   Learning  &  Development,  Performance  Appraisal:   Recruitments,

Introduction, Concept, Sources, What to look for in prospective candidates, Recruitments

Policy and Techniques

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Recruitments ,Learning  & Development,  Performance  Appraisal Demonstrate functions like the recruitments / appraisals and their theories Learning & Development, Introduction, Concept, Functions, Training

Cycle, Evaluation, Methods, Organisational Culture & Training. Performance Appraisal

Introduction, Purpose, Process, Challenges, Underlying Theories, Balance Score Card, The

360 Degree Feedback System, Managing Employee  Performance

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Employee Motivation, Compensation & Benefit Management: Employee Motivation Explain and learn motivational theories and many components and employees thoeries Employee Motivation, Compensation & Benefit Management: Employee Motivation,

Concept, Various Motivation Theories (Maslow’s Theory, Herzberg’s Theory, Adam’s EquityTheory,

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

 

 

 

 

 

 

6 Employee Motivation, Compensation & Benefit Management: Employee Motivation Explain and learn motivational theories and many components and employees thoeries B.F Skinners Reinforcement Theory), Motivating Employees & Measurement.

Compensation  &  Benefits:  Policy,  Components,  Determinants,  Theories,  Employee

Compensation Practices in India

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Job Satisfaction, Organizational Culture Practice and demonstrate idea of job satisfaction / organizational structure and cultures Job Satisfaction, Organizational Culture, Disciplinary Action: Introduction, Theories of

Motivation, Correlates of Job Satisfaction, Importance of Job Satisfaction, Measuring

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Job Satisfaction, Organizational Culture Practice and demonstrate idea of job satisfaction / organizational structure and cultures Job Satisfaction. Organisational Culture: Introduction, Observational Aspects, Functions, Cultural

Models, Positive or Negative Organisational Cultures, Managing and Changing Organisational Cultures. Disciplinary Action: Introduction, Principles of Natural Justice, Counselling, Disciplinary Guidelines, Disciplinary Process, Charge Sheet

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010709: Retail 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 The Business of Retail learn  and explain the importance of retail as a career / retail life cycle and its scenario in India The Business of Retail: Retailing- Definition, Concept

Importance, Functions of a retailer, Relationship between retail and Marketing, Retail as a career.

Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 The Business of Retail learn  and explain the importance of retail as a career / retail life cycle and its scenario in India Retail in India- Evolution, changes in the retail sector, The Wheel of Retailing, The Accordion, The Retail Life Cycle, Emerging Trends in Retailing, Retail Scenario in India, Retail Competition, Retail Formats Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Retail Models and Theories of Retail Development Learn and explain  the retail models and its types Retail Models and Theories of Retail Development- Theories of retail development, concept

 

of life cycle in retails, Business models in retails, Airport Retailing, Services retailing.

Information

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Retail Models and Theories of Retail Development Learn and explain  the retail models and its types Gathering in Retailing, Retail Strategic Planning and Operation Management,

Retail Financial Strategy, Target Market Selection and Retail Location, Store Design and

Layout, Visual Merchandising and Displays

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Merchandise Planning, Buying and Handling, Merchandise Pricing, Retail Communication Explain Methods of merchandising customer service and GAP models Merchandise Planning, Buying and Handling, Merchandise Pricing, Retail Communication Mix,

.

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

 

 

 

 

 

 

6 Merchandise Planning, Buying and Handling, Merchandise Pricing, Retail Communication Explain Methods of merchandising customer service and GAP models Promotional Strategy, Retail Human Resources Management, Customer Service, The

GAPs Model, Customer Relationship Management

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Retail Operating Skills Explain and  understand the retail operation skills and its information system. Retail Operating Skills: Pre-Check, Opening the Sale, Probing, Demonstration, Trial ,

 

Close Handling Objections, Closing, Confirmations & Invitations. Retail

.

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Retail Operating Skills Explain and understand the retail operation skills and its information system. Management Information Systems, Retail Audits, Online Retailing, Global Retailing, Legal and Ethical

Issues in Retailing

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

7010710: Event 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 Events Explain and learn the events and its concept Events- The Concept, Nature, Definition and scope, C’s of Events, advantage and

disadvantage of Events,

 

Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 Events Explain and learn the events and its concept Categories and Typologies, Skills required to be a good Event

Planners.

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Organizing & Designing of Events Demonstrate capabilities for Organizing and designing of events Organizing & Designing of Events, key elements of Events, Event Infrastructure, core

concept, core people, core talent, core structure, Setting

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Organizing & Designing of Events Demonstrate capabilities for Organizing and designing of events Objectives for the Event,

Negotiating Contracts with event Organizers, Venue, Media

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Marketing & Promotion of Events: Able to promote the event organized in the real environment Marketing & Promotion of Events: Nature of Event Marketing, Process of Event

Marketing

 

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

 

 

 

 

 

 

6 Marketing & Promotion of Events: Able to promote the event organized in the real environment The Marketing Mix, Sponsorship. Promotion: Image/ Branding, Advertising,

Publicity and Public Relation

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Managing Events Undertaking and executing the event in the possible scenario Managing Events: Financial Management of Events, Staffing, Leadership.

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Managing Events Undertaking and executing the event in the possible scenario Safety and Security: Occupational  Safety and Health, Incident Reporting, Crowd Management and

Evacuation

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010711: Laundry 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 The Concept, Importance, Organisation Structure Learn and demonstrate concept of laundry  / use of chemicals / and day schedules The Concept, Importance, Organisation Structure, Key Roles & People, , Functions of a Laundry, Professional Laundry Set Up, Linen Room, Uniform Room, Tailor Room, Setups & Functions, Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 The Concept, Importance, Organisation Structure Learn and demonstrate concept of laundry  / use of chemicals / and day schedules Equipments Used in laundry, Their Salient Features, Laundry Chemicals, Laundry Do’s and Dont’s, On Premises Laundry, Off Premises Laundry, Commencing the Day’s Work – Briefing, De Briefing, Day Schedules.

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Laundry Planning & Operations learn and explain about the financials aspects staff pattern and about the linen 1.Laundry Planning & Operations: The Space, Requirements, Water and Energy Supply &

provisions, Financial Aspects, Staff Patterns, Target Clientele, Location, Design,

2. Layout of Linen and Uniform Room/Laundry

•   Laundry Machinery and Equipment

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Laundry Planning & Operations learn and explain about the financials aspects staff pattern and about the linen The Laundry Cycle: The collection of linen,  sorting, tagging, washing, drying, ironing,

mending, discarding, process and precautions. Hotel Laundry Services, Records &

Registers

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Managing Guest Laundry Learn and demonstrate  about managing the laundry services dry leaning practices Managing Guest Laundry: Valet Services: Collecting Guest laundry and returns,

2. Stain Removal

• Selection and Designing of Uniforms • Visit to a professional Laundry

.

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

 

 

 

 

 

 

6 Managing Guest Laundry Learn and demonstrate  about managing the laundry services dry leaning practices Do’s and Dont’s;  Handling guests Linens, Stains & Removals, Wash Care Instructions, Ironing and

Dry Cleaning Instructions & Practices, Mending and Repairs, Damages and Colour

Bleedings, Pricing, Guest Communication & interactions, Promotional Strategy, Effective

Customer Service

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Emerging Trends in laundry Know and explain  about the emerging trends in laundry Emerging Trends in laundry: Best Practices, Environmental Aspects, Energy

Conservation, Ergonomics, Effective Communications & Coordination

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Emerging Trends in laundry Know and explain  about the emerging trends in laundry Applications of

Technology Out Sourcing, New Techniques , Information Systems, Inventories and

Global Practices, Legal and Ethical Issues in Laundry Services, Quality Assurance.

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010712: Food Service 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 The Foundations: The Foodservice Industry Explain the basic fundamentals of food safety & sanitation of F & B service industry The Foundations: The Foodservice Industry, The Systems Approach, The Fundamentals,

Food Safety, Cleaning, Sanitation, and Environmental Safety, The Menu

Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 The Operational Functions: Purchasing, Receiving, Storage, And Inventory, Production.

 

Learn and explain operational fundamentals from purchase to service of F & B events The Operational Functions: Purchasing, Receiving, Storage, And Inventory, Production,

Beverage Provision.

2. Visit to a professional Food Service Outlet

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 The Operational Functions: Purchasing, Receiving, Storage, And Inventory, Production.

 

Learn and explain operational fundamentals from purchase to service of F & B events Food and Beverage Service, Events Conferencing & Banqueting,

Apprising Performance, Strategic Decisions,

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 The Facilities To gain and explain  insight with regard to facility planning & environment The Facilities: Facilities Planning And Design.

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 The Facilities To gain and explain  insight with regard to facility planning & environment Equipment And Furnishings, Environmental

Management

2. Equipment and Furnishings, Environmental Management in Food Service Operations

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

 

 

 

 

 

 

6 The Management Functions: Learn and explain In depth functions of the management The Management Functions: Organizational  Design,  Leadership,  Human  Resource

Management,

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 The Management Functions: Learn and explain In depth functions of the management 1.Performance Improvement, Financial Management, Marketing

2. An Event may be planned to supplement learning of students and practical may be conducted in view of theory syllabus to provide practical inputs to learners.

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8

 

07010713: Accommodation 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 The Housekeeping Department in Hotel Operations Explain and demonstrate housekeeping department and its current trend and practices The Housekeeping Department in Hotel Operations, The Executive Housekeeper as Department Manager. Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 The Housekeeping Department in Hotel Operations Explain and demonstrate housekeeping department current trend and practices Structural Planning of the Housekeeping Department. Current Trends & Practices

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Management of Inventory and Equipment Explain practices of Inventory / Supplies / and management practices in housekeeping Management of Inventory and Equipment. Characteristics of Housekeeping Equipment and Supplies. Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Management of Inventory and Equipment Explain practices of Inventory / Supplies / and management practices in housekeeping The Cleaning Function, Personnel Administration, Controlling Housekeeping

Operations, Supervision and Management Practices in Housekeeping

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Safety, Security and Infectious Diseases Explain and demonstrate safety and security as well as sustainable issues in hotel operation Safety, Security and Infectious Diseases in Property Operations. Energy Conservation in

Lodging Properties, Environmental and Sustainability Issues

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

 

 

 

 

 

 

6 Safety, Security and Infectious Diseases Explain and demonstrate safety and security as well as sustainable issues in hotel operation Energy Conservation in

Lodging Properties, Environmental and Sustainability Issues

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Opening New Hotels & Role of Housekeeping Explain HK in new property housekeeping beyond hotels / and entrepreneur opportunities Opening New Hotels & Role of Housekeeping, Linen Management, Guest Laundry Services,

Valet Services, Managing Pests Control, Out Source

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Opening New Hotels & Role of Housekeeping Explain HK in new property housekeeping beyond hotels / and entrepreneur opportunities Management Practices in

Housekeeping, Housekeeping Beyond hotels i.e Libraries, Hospitals, Airports and others, Entrepreneurship Opportunities in Housekeeping

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010714: Culinary 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 The Food-Service & Culinary Industry Explain importance of culinary Industry / its tools and trends 1.The Food-Service & Culinary Industry, Sanitation and Safety, Tools and Equipment, Menus,

Recipes.

2 Menu Planning – The Chefs Role

•Professional Kitchen Layout & Organisations

Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 The Food-Service & Culinary Industry Explain importance of culinary Industry / its tools and trends 1.Cost Management, Food Nutrition, Staff Structure & Trends

2. Equipment and Furnishings, Environmental Management in Culinary Operations

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Basic Principles of Cooking and Food Science Explain basic principal of cooking / Food science / potatoes and grains Basic Principles of Cooking and Food Science, Mise en Place, Stocks and Sauces, Soups,

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Basic Principles of Cooking and Food Science Explain basic principal of cooking / Food science / potatoes and grains Understanding Vegetables, Cooking Vegetables, Potatoes, Legumes, Grains, Pasta, and

Other Starches

2 Culinary Operations : Menu Preparations to supplement theory syllabus

3.Safety & Security Practices & Kitchen

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Cooking Methods for Meat, Poultry, and Fish, Demonstrate Cooking methods of meat / game and understanding their properties Cooking Methods for Meat, Poultry, and Fish, Understanding Meats and Game, Cooking

Meats and Game,

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

 

 

 

 

 

 

6 Cooking Methods for Meat, Poultry, and Fish, Demonstrate Cooking methods of meat / game and understanding their properties Understanding Poultry and Game Birds their cooking, Understanding Fish

and Shellfish, their cooking techniques

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Salad Dressings and Salads Explain and demonstrate  Salads and salads dressing Pates  terrines etc Salad Dressings and Salads, Preservation of Food, Sandwiches, Breakfast Preparation,

Dairy and Beverages, Cooking for Vegetarian Diets, Health foods.

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Salad Dressings and Salads Explain and demonstrate  Salads and salads dressing Pates  terrines etc Sausages and Cured

Foods, Pâtés, Terrines, and Other Cold Foods, Food Presentation

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010715: Bakery 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 Bakery Introductions Explain basic of bakery / Milk and milk product 1.Bakery Introductions: Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours; Milk and Milk Products; Yeast; Chemical Leavening Agents

2. Bakery Planning – The Chefs Role.Professional Bakery Layout & Organisations

 

 

Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 Bakery Introductions Explain basic of bakery / Milk and milk product 1.Salt, Spices, and Flavorings; Cocoa and Chocolate; Fruits. Professional Bakery Equipments & Tools, Production Factors; Staling;

2. Equipment and Tools, Hygiene Management in Bakery Operations

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Bread and Rolls: Explain and demonstrate Importance of bread / Split top / French and Italians bread Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ; Pullman,

Split-top, and Round Split Breads.

2. Bakery Operations : Dishes Preparations to supplement theory syllabus

Safety & Security Practices & Bakery

 

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Bread and Rolls: Explain and demonstrate Importance of bread / Split top / French and Italians bread French and Italian Breads and Rolls; Vienna Bread;

Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft Roll Varieties; Pan de

Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread; Raisin Bread; Cheese

Bread; Indigenous Breads of India; Middle Eastern Pita Bread

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Sweet Yeast Dough Products Learn and explain importance of Buns / Yeast raised cakes Doughnuts Sweet Yeast Dough Products: Danish Pastry; Buns; Coffee Cake Dough Products

Specialty Rolls and Yeast-Raised Cakes; Croissants; Doughnuts and Crullers: Preparation

for Frying; Finishing Doughnuts; Use of Prepared Mixes;

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

 

 

 

 

 

 

6 Sweet Yeast Dough Products Learn and explain importance of Buns / Yeast raised cakes Doughnuts Yeast-raised Doughnuts; Cake

Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Common Problems with Doughnuts and Crullers.

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Pastries: Short Dough Pastries; Puff Pastries Learn and demonstrate  about the pastries Puff pastries etc Pastries; Common Problems with Puff Pastries; Eclairs

and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream Cheese Dough

Products; Icings and Cream and Whipped Toppings: Icings; Cream Toppings; Whipped

Toppings.

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Pastries: Short Dough Pastries; Puff Pastries Learn and demonstrate  about the pastries Puff pastries etc Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Common Problems with Creamed Cakes; Whipped Cakes;

Common Problems with Sponge Cakes

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010716: Front Office 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 Hotel Front Office Explain and know about the revenue generation / interdepartmental relationship Hotel Front Office and Role in Hotel Revenue Generations, Preparing for Guest Services, Relationship & Coordination with Housekeeping and other Divisions, Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 Hotel Front Office Explain and know about the revenue generation / interdepartmental relationship The Hotel Organization and the front office manager, Effective interdepartmental communications, Front Office Structures, layouts Trends & Practices

2 •Front Office Planning – The FOM’s Role

 

•Professional Front Office Layout & Organizations

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Managing Guests from Check in to Check Out Demonstrate mocks practices for managing guest at C/IN and C/ Out Managing Guests from Check in to Check Out – Role of Front Office, Property management

systems, System wide reservations.

2. Front Office Operations : Activities, Records & Regulations to supplement theory syllabus

 

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Managing Guests from Check in to Check Out Demonstrate mocks practices for managing guest at C/IN and C/ Out Guest registration, Managing the financials, Guest

checkout, Procedures Forms & Formats

Didactic Lecture through Power point Presentation Tutorials / La`b Practical’s 5 Hrs
5 Revenue Management Learn and explain revenue management techniques and other tools for generation the revenue and tools Revenue Management : An Introduction, Customers’ Knowledge and Consumer Behavior,

 

Internal  Assessment  and  Competitive  Analysis,  Economic  Principles  and  Demand

Forecasting, Reservations and Channels of Distribution, Dynamic Value-Based Pricing, Channel  and  Inventory  Management,  The  Revenue  Management  Team,  Strategic Management and Following the RevMAP, Tools, Tactics, and Resources

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

 

 

 

 

 

 

6 Revenue Management Learn and explain revenue management techniques and other tools for generation the revenue and tools The  Revenue  Management  Team,  Strategic  management and Following the Rev MAP, Tools, Tactics, and Resources Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Staffing Challenges, Recruitments & Training Learn and understand know the recruitment and managing the hospitality Staffing Challenges, Recruitments & Training, Managing Hospitality, Promoting in house

Sales.

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
8 Staffing Challenges, Recruitments & Training Learn and understand know the recruitment and managing the hospitality Handling Emergencies, Managing Guest Safety & security

Gearing for Interviews, The role of Supervisor and Managers Responsibilities

2. Safety & Security Practices & Role of Hotel Front Office

 

•Revenue Management in Front Office Operations

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

 

07010717: Foreign Cuisines

S.No Topic Learning Outcomes( At the end of the session the student should be able to) Teaching Guidelines (To cover) Methodology Time
1 Cuisine of China- I Explain and understand the cuisines of china / staple diet Cuisine of China- I: – Introduction to Chinese Cuisine, Historical Background

 

Didactic Lecture through Power point Presentation /  Lab Practical’s 5 Hrs
2 Cuisine of China- I Explain and understand the cuisines of china / staple diet Regions &

Regional Cooking Styles, Staple food with regional Influences

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Cuisine of China-II: Explain and understand Cooking method / Equipment and Utensils used in the method Cuisine of China-II: Methods of cooking, Equipment & utensils, Ingredients & Dishes Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Cuisine of Italy – I: Explain and  understand the cuisine of Italy / staple diet Cuisine of Italy – I: – Introduction to Italian Cuisine, Historical Background,

 

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Cuisine of Italy – I: Explain and  understand the cuisine of Italy / staple diet Regions &

Regional Cooking Styles, Staple food with regional Influences

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

 

 

 

 

 

 

6 Cuisine of Italy – II Demonstrate Cooking method / Equipment and Utensils used in the method Cuisine of Italy – II: Methods of cooking, Equipment & utensils, Ingredients & Dishes

2. 1.     May be planned in accordance to theory (Suggested Menus include)

 

•MENU 01 Prawn Ball Soup, Fried Wantons, Sweet & Sour Pork Hakka Noodles

•MENU 02       Hot & Sour soup, Beans Sichwan, Stir Fried Chicken & Peppers Chinese Fried Rice

•MENU 03       Sweet Corn Soup, Shao Mai, Tung-Po Mutton, Yangchow Fried Rice,

•MENU 04       Wanton Soup, Spring Rolls, Stir Fried Preparations & Celery Chow Mein,

•MENU 05       Prawns in Garlic Sauce, Fish Szechwan, Hot & Sour Cabbage, Steamed Noodles

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
Admission 2017