07010608: 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 Restaurant Brigade Understand and demonstrate terminology regarding restaurant Restaurant Brigade; Hotplate language and terminology; Name of herbs and spices; Plural of Nouns; Possessive adjectives; Conversation basic: Introducing each other, Short Guest Interactions Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 Kitchen Brigade Understand and demonstrate terminology regarding restaurant and kitchen Kitchen Brigade; Name of Meat, Poultry and Game; Conjugation of irregular verbs : partir, faire, prendre, sortir, voir, vouloir, pouvoir; The interrogation with <est-ce que, qu’est-ce que et qui est-ce> ; Conversation basic : In the restaurant (how to place/take order, billing etc Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Name of French wines Demonstrate French wines and basic communication related to reservation 1.Name of French wines , French cheese and seasonings ; Reading a wine lable ; The recent past tense ; The immediate future tense ; Conversation basic: hotel room reservation (to make/cancel the reservation

2. Role-playing of different situations

Understanding questions

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
4 The French Classical Menu learn and explain French classical menu and its terminology 1.The French Classical Menu with classic – examples of each course; Hot plate language and terminology; Interrogation; Conversation basic: Making/Cancelling a reservation (in train/on flight

2. Conversation

Picture composition

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

 

07010611: Regional Cuisines of India 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 Cuisines  of  Andhra  Pradesh,  Tamil  Nadu  &  Kerala Explain and demonstrate about different types of dishes in their region and their preparation 1.Cuisines  of  Andhra  Pradesh,  Tamil  Nadu  &  Kerala:  Introduction,  Geographical

Perspectives, Brief Historical Background, Characteristics & Salient Features of Cuisine ,

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

 

Didactic Lecture through Power point Presentation / Role plays 15 Hrs
2 Cuisines  of  Andhra  Pradesh,  Tamil  Nadu  &  Kerala Explain and demonstrate about different types of dishes in their region and their preparation Key Ingredients, Popular Foods, Seasonal Foods, Special Equipments, Staple Diets,

Specialties during Festivals and Other Occasions, Community Foods

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Cuisines of Awadh, Bengal & Odisha Explain and demonstrate about different types of dishes in their region and their preparation Cuisines of Awadh, Bengal & Odisha: Introduction, Geographical Perspectives, Brief

Historical Background, Characteristics & Salient Features of Cuisine

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
4 Cuisines of Awadh, Bengal & Odisha Explain and demonstrate about different types of dishes in their region and their preparation 1.Key Ingredients,

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 covering all units

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Indian Sweets & Desserts Explain and demonstrate Sweets and sweets meals Desserts. Coloring and flavoring agent in preparation of different types of sugar syrup Indian Sweets & Desserts: Introduction, Geographical Perspectives, Brief Historical

Background,  Characteristics &  Salient  Features ,

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
6 Indian Sweets & Desserts Explain and demonstrate Sweets and sweets meals Desserts. Coloring and flavoring agent in preparation of different types of sugar syrup1.Key  Ingredients,  Popular Sweets, Seasonal Sweets, Special Equipments, Specialities during Festivals and Other Occasions.

2 Two Menus about 3-5 dishes per menu per state covering all units

 

 

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Food of India : Jain Food, Parsi Food Explain and demonstrate different types of dishes in their region and their preparation Food of India : Jain Food, Parsi Food, Home Style Cooking, Tandoori Foods,

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Food of India : Jain Food, Parsi Food Explain and demonstrate different types of dishes in their region and their preparation 1.Dum Style of

Cooking, Traditional Cooking Delights, North Eastern Indian Foods, Food of Madhya

Pradesh

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

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010612: Food and Beverage 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 Wines -I Learn explain the classification of wines with their regions Wines -I Definition, Classification with examples, – Table/Still/Natural, Sparkling, Fortified,

 

Didactic Lecture through Power point Presentation / Role plays 15 Hrs
2 Wines -I Learn explain the classification of wines with their regions Aromatized, Production of each classification, Principal wine regions and wines of France,

Germany, Italy, Spain,

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Wines –II Learn and explain  principal wine regions their storage and terminology Wines –II  Principal wine regions and wines of  Portugal, USA, Australia; Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
4 Wines –II Learn and explain  principal wine regions their storage and terminology 1.New World Wines

(brand names) India, Chile, South Africa, Algeria, New Zealand, Food & Wine Harmony,

Storage of wines, Wine  terminology (English & French)

2. Service of Wines & Bar Menus

Reading Wine Labels,

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 The Beverage Industry Explain and demonstrate development of beverage industry / professional services / along with bar setup 1.The Beverage Industry: Introduction, Yesterday & Today, Responsible Alcohol Service.

2. Cocktail parties

Role Plays & Situation handling in Bar

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
6 The Beverage Industry Explain and demonstrate development of beverage industry / professional services / along with bar setup Creating and Maintaining a Bar Business, Sanitation and Bar Setup, Legal Aspects,

Professional Services

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Bar Management: Demonstrate as developed  an attitude of bar management process 1.Bar Management:  Introduction,  Purchasing,  Storing,  Receiving,  Issuing;  Controlling,

2. Bar Setups of different types & services

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Bar Management: Demonstrate as developed  an attitude of bar management process Marketing Beverage Products Responsibly, Employee Management, Art of Mixology,

Planning for Profits, Bar Menus

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010613: 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 Interior Decoration Explain the basic of Interior decoration / soft furnishing and flower arrangements Interior Decoration: Importance, Definition & Types, Classification, Principles of Design: Harmony, Rhythm, Balance, Proportion, Emphasis, Elements of Design: Line, Form, Colors,

Texture.

 

Didactic Lecture through Power point Presentation / Role plays 15 Hrs
2 Interior Decoration Explain the basic of Interior decoration / soft furnishing and flower arrangements Flower Arrangement: Concept & Importance, Types & Shapes and Principles,

Equipment and material required for flower arrangement, Conditioning of plant material,

Indoor Plants care and role of housekeeping

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
3 Colors Learn and explain  importance of colors / its classification / color scheme / Lights and its importance Colors: Color Wheel, Importance & Characteristics, Classification of colors, Color Schemes.

.

 

 

Didactic Lecture through Power point Presentation Lab Practical’s 15 Hrs
4 Colors Learn and explain  importance of colors / its classification / color scheme / Lights and its importance Lighting:  Classification,  Types  &  Importance,  Applications.  Furniture  Arrangements:

Principles, Types of Joints, Selection

Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 15 Hrs
5 Floor & Wall Covering Learn and explain  types and characteristics of wall covering carpet selection / Maintenance etc Floor & Wall Covering:            Type andCharacteristics, Carpets:Selection,types,

 

Characteristics, Care and Maintenance. Windows, Curtains, and Blinds Soft

 

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

 

 

 

 

 

 

6 Floor & Wall Covering Learn and explain  types and characteristics of wall covering carpet selection / Maintenance etc Furnishings and

Accessories: Types, use and care of Soft furnishing, Types of Accessories: Functional and

Decorative

Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Computer Applications in Hotel Accommodation Learn and explain in computer the application of Property  management system and its usage in planning and evaluating in the FO operation for higher yield management practices Computer Applications in Hotel Accommodation: Introduction to Hotel Software’s,

Operating Procedures, Salient Features Merits & Challenges, Handling Guest and non guest

accounts, Preparing reports, Giving Maintenances,; Planning & Evaluating Front Office

Operations: Forecasting techniques, Forecasting Room availability, Useful forecasting data (• % of walking, • % of overstaying, • % of under stay) Forecast formula, Sample forecast forms

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Computer Applications in Hotel Accommodation Learn and explain in computer the application of Property  management system and its usage in planning and evaluating in the FO operation for higher yield management practices ; Yield Management – Concept and importance, Applicability to rooms division

 

(Capacity management, Discount allocation, Duration control, Measurement yield, Potential

high and low demand tactics, Yield management software, Yield management team

 

Didactic Lecture through Power point Presentation Tutorials 15 Hrs

 

07010615: Hospitality Marketing

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 Marketing Learn and explain Marketing in hospitality / its concept / and characteristics Introduction to Marketing

Needs, Wants and Demands; Products and Services; Markets; Marketing; The Production Concept, The Product Concept, The Selling Concept, The Marketing Concept, The Societal Marketing Concept;

Didactic Lecture through Power point Presentation / Role plays 5 Hrs
2 Introduction to Marketing Learn and explain Marketing in hospitality / its concept / and characteristics The Marketing Process, Service Characteristic of Hospitality and Tourism Business Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
3 Marketing Environment, Consumer Markets and Consumer Buyer Behavior

 

Explain marketing environment / consumer behavior Marketing Environment, Consumer Markets and Consumer Buyer Behavior

Micro and Micro Environment, Characteristics,

Didactic Lecture through Power point Presentation Lab Practical’s 5 Hrs
4 Marketing Environment, Consumer Markets and Consumer Buyer Behavior

 

Explain marketing environment / consumer behavior Factors Affecting Consumer Behavior, Buying Decision Behavior, The Buyer Decision Process Didactic Lecture through Power point Presentation Tutorials / Lab Practical’s 5 Hrs
5 Distribution Channels, Product Pricing and Services Strategy

 

Learn and explain Distribution channels / its types / Product classification and life cycle Distribution Channels, Product Pricing and Services Strategy

Nature and Importance of Distribution System.

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

 

 

 

 

 

 

6 Distribution Channels, Product Pricing and Services Strategy

 

Learn and explain Distribution channels / its types / Product classification and life cycle Marketing Intermediaries, What is Product, Product Classification, Individual Product Decisions, Product Life Cycle, Approaches to hospitality service pricing Didactic Lecture through Power point Presentation Tutorials / lab Practical’s 15 Hrs
7 Public Relations, Sales Promotions and Integrated Marketing Communication

 

Explain and understand about market communication techniques and affects of technology on marketing Public Relations, Sales Promotions and Integrated Marketing Communication

 

The Marketing Communications Mix, The Changing Face of Marketing Communications, Integrated Marketing Communications, Socially Responsible Marketing Communication.

Didactic Lecture through Power point Presentation Tutorials 15 Hrs
8 Public Relations, Sales Promotions and Integrated Marketing Communication

 

Explain and understand about market communication techniques and affects of technology on marketing Advertising, Sales Promotion, Public Relations, The Public Relation Process, Personnel Selling, Direct Marketing, Technology and its applications in Marketing Didactic Lecture through Power point Presentation Tutorials 15 Hrs