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Scheme of Teaching and Examination for
II Semester DIPLOMA in HOTEL MANAGEMENT & CATERING
TECHNOLOGY
THEORY
Sl.
No. SUBJECTS
SUBJECT
CODE
TEACHING
SCHEME EXAMINATION - SCHEME
Periods
per Week
Periods in one
Session
(Year)
Hours
of Exam.
Terminal Exam.
(A)
Marks
Final Exam.
(B)
Marks
Total
Marks (A+B)
Pass Marks
Final
Exam.
Pass Marks
in the
Subject
1. Foundation Course in Front Office
36201 05 75 03 20 80 100 26 36
2. Foundation Course in Accommodation Operations
36202 05 75 04 20 80 100 26 36
3. Hotel Engineering 36203 05 75 03 20 80 100 26 36
4. Accountancy 36204 06 70 03 20 80 100 26 36
5. Nutrition & Principles of Food Sciences
36205 05 60 03 20 80 100 26 36
Total:- 26 500
PRACTICAL
Sl.
No. SUBJECTS
SUBJECT
CODE
TEACHING
SCHEME EXAMINATION – SCHEME
Periods
Per Week
Periods
in one
Session
(Year)
Hours
of Exam.
Marks
Internal
Exam.
(A)
Marks
External
Exam.
(B)
Total
Marks (A+B)
Pass
Marks
Final
Exam.
Pass
Marks
in the
Subject
6. Front Office Lab. 36206 06 60 04 10 40 50 16 21
7. Accommodation Operation Lab.
36207 06 60 03 10 40 50 16 21
Total:- 12 100
SESSIONAL
Sl.
No. SUBJECTS
SUBJECT
CODE
TEACHING
SCHEME EXAMINATION - SCHEME
Periods
per Week
Periods in One
Session
(Year)
Marks of Internal
Examiner
(X)
Marks of External
Examiner
(Y)
Total
Marks (X+Y)
Pass Marks
in the
Subject
8. Front Office Lab. 36208 - - 20 30 50 25
9. Accommodation Operations Lab.
36209 - - 40 60 50 50
10. Student Centered Activity 36210 04 60 20 30 50 25
Total:- 04 150
Total Periods per Week 42 Total Marks 750
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1
THEORY
Rationale:
1. Receiving Guest 2. Book Rooms for Guest 3. Handling Cash
Objectives:
1. Receiving Guest 2. Book Rooms for Guest 3. Handling Cash
FOUNDATION COURSE IN FRONT OFFICE
Subject code
36201
No. of Periods in
one Session
75
No. of Periods
per week
L T P/S
05 0 0
Full Marks : 100
Final Marks : 80
Terminal Marks : 20
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2
CONTENTS:-
TOPIC:-01 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY Periods
(08)
01.01
01.02
01.03
01.04
Tourism and its importance
Hospitality and its origin
Hotel, their evolution and growth
Brief introduction to hotel core areas with special reference to Front Office
02 CLASSIFICATION OF HOTELS: (10)
02.01
02.02
02.03
02.04
02.05
02.06
02.07
02.08
02.09
02.10
Size
Star
Location & Clientele
Ownership basis
Independent hotels
Management contracted hotel
Chains
Franchise/Affiliated
Supplementary accommodation
Time shares and condominium
03 TYPES OF ROOMS: (05)
03.01
03.02
03.03
03.04
Single
Double
Twin
Suits
04 ORGANIZATION: (05)
0401
0402
0403
0404
Function areas
Front Office hierarchy
Duties and responsibilities
Personality traits
05. TARIFF STRUCTURE: (04) 05.01.
05.02.
05.03
Basis of charging
Plans, competition, customer’s profile, standards of service &amenities
.Hubbard formula
05.01.01 Different types of tariffs 05.01.02
05.01.03
Rack Rate
Discounted Rates for corporates, Airlines, Groups & Travel Agents
06. HOTEL ENTRANCE, LOBBY AND FRONT OFFICE: (04)
06.01
06.02
Layout
Front office equipment (non automated, semi automated and automated.
07. FRONT OFFICE AND GUEST HANDLING: (05)
07.01 Introduction to guest cycle
07.01.02
07.01.03
07.01.04
07.01.05
Pre arrival
Arrival
Stay
Departure and after departure Introduction to guest cycle
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3
8.
RESERVATIONS:
(08)
08.01
08.02
08.03
08.04
08.05
08.06
Importance of reservation
Modes
Channels and sources (FIT,s Travel Agents, Airlines, GITs)
Types of reservations (Tentative, confirmed, guaranteed etc.)
Systems (non automatic, semi automatic, fully automatic)
Cancellation, Amendments and overbooking
09. ARRIVALS: (08)
09.01
09.02
09.03
09.04
09.05
Preparing for guest arrivals at Reservation and Front Office
Receiving of Guests
Pre-registration
Registration (non automatic, semi automatic and automatic)
Relevant records for FITs, Groups, Air crews & VIPs
10. BELL DESK: (04)
10. 01
10. 02
Functions
Procedures and records
11. DURING THE STAY ACTIVITIES: (10)
11.01
11.02
11.03
11.04
11.05
11.06
11.07
11.08
Information services
Message and Mail Handling
Key Handling
Room Selling Techniques
Hospitality Desk
Complaints Handling
Guest Handling
Guest history
12. FRENCH: (06)
12.01
12.02
12.03
Understanding and uses of accents, orthographic signs & punctuation
Knowledge of cardinaux & ordinaux (Ordinal & cardinal)
Days, dates, Time, Months and Seasons
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
Reference Books: Front office Management:- S K Bhatnagar
Hotel organization & front office management:- A P Rastogi
Front office Management-Sudhir Andrews
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1
THEORY
Rationale:
1. Cleaning of Guest Room 2. Dealing with VIP special requests 3. Cleaning of Public areas 4. Decoration of the hotel
Objectives:
1. Cleaning of Guest Room 2. Dealing with VIP special requests 3. Cleaning of Public areas 4. Decoration of the hotel
Full Marks : 100
Final Marks : 80
Terminal Marks: 20
FOUNDATION COURSE IN ACCOMMODATION OPERATIONS
Subject code
36202
No. of Periods
per week
L T P/S
05 0 0
No. of Periods
In one Session
75
-
2
CONTENTS:-
TOPIC:-01 THE ROLE OF HOUSEKEEPING IN HOSPITALITY Periods
OPERATION (05)
01.01 Role of Housekeeping in Guest Satisfaction and Repeat Business
02 ORGANISATION CHART OF THE HOUSEKEEPING (10)
DEPARTMENT
02.01 Identifying Housekeeping Responsibilities
02.02 Personality Traits of housekeeping Management Personnel
02.03 Duties and Responsibilities of Housekeeping staff
02.04 Hierarchy in small, medium, large and chain hotels
02.05 Layout of the Housekeeping Department
03. CLEANING ORGANISATION (05)
03.01 Principles of cleaning, hygiene and safety factors in cleaning
03.02 Methods of organizing cleaning
03.03 Frequency of cleaning daily, periodic, special
04 PEST CONTROL (06)
04.01 Areas of infestation
04.02 Preventive measures and Control measure
05 CLEANING AGENT & EQUIPMENT (05)
05.01 General Criteria for selection
05.02 Classification
05.03 Use, care and Storage
05.04 Use of Eco-friendly products in Housekeeping
06 COMPOSTION, CARE AND CLEANING OF DIFFERENT (10)
SURFACES
06.01 Metals
06.02 Glass
06.03 Plastic
06.04 Wood
06.05 Leather
06.06 Ceramics
06.07 Wall furnishing
07 TYPES OF BEDS AND MATTRESSES (04)
08 KEYS (06)
08.01 Types of keys
08.02 Computerised key cards
08.03 Key control
09 ROOM LAYOUT AND GUEST SUPPLIES (05)
09.01 Standard rooms, VIP ROOMS
09.02 Guest’s special requests
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3
10 AREA CLEANING (06)
10.01 Guest rooms
10.02 Front-of-the-house Areas
10.03 Back-of-the house Areas
11 ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING (10)
DEPARTMENT
11.01 Room Occupancy Report
11.02 Guest Room Inspection
11.03 Entering Checklists, Floor Register, Work Orders, Log Sheet
11.04 Lost and Found Register and Enquiry File
11.05 Guest’s Special Requests Register
11.06 Record of Special Cleaning
11.07 Call Register
11.08 VIP Lists
12. INTER DEPARTMENTAL RELATIONSHIP (05)
12.01 With Front Office
12.02 With Maintenance
12.03 With Security
12.04 With Stores
12.05 With Accounts
12.06 With Personnel
12.07 Use of Computers in House Keeping department
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. : 80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
Reference books:-
1. Hotel House keeping: operation & management- G Raghubalan 2. Hotel House keeping: Text book – Sudhir Andrews 3. Accommodation Operation Management- S K Kaushal & S N Gautam 4. Hotel House keeping: Training Manual- Sudhir Andrews 5. Organization of House keeping Management- Dr R K Singh 6. House Keeping Management –Dr D K Aggarwal
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1
THEORY
Rationale:
1. To have the knowledge of short circuits 2. Preventive maintenance 3. Break down maintenance 4. Controls on maintenance
Objectives:
1. To have the knowledge of short circuits 2. Preventive maintenance 3. Break down maintenance 4. Controls on maintenance
Full Marks : 100
Final Marks : 80
Terminal Marks: 20
S. No Topic Periods
01.
02.
03.
04.
05.
06.
07.
08.
09.
10.
11.
MAINTENANCE: (PREVENTIVE AND BREAKDOWN MAINTENANCE,
COMPARISONS)
FUELS USED IN CATERING INDUSTRY:
GAS:
ELECTRICITY:
WATER SYSTEMS:
REFRIGERATION & AIR- CONDITIONING:
FIRE PREVENTION AND FIRE FIGHTING SYSTEM:
WASTE DISPOSAL AND POLLUTION CONTROL:
SECURITY
AUDIO VISUAL EQUIPMENT WANTS
CONTRACT MAINTENANCE:
[08]
[05]
[07]
[10]
[05]
[10]
[10]
[05]
[04]
[06]
[05]
HOTEL ENGINEERING
Subject code
36203
No. of Periods
per week
L T P/S
05 0 0
No. of Periods in
one Session
75
-
2
CONTENTS:
TOPIC:01-MAINTENANCE: (Preventive and breakdown maintenance, comparisons) (08)
01.01.
01.02.
Roll & Importance of maintenance department in the hotel industry With
emphasis on its relation with other departments of the hotel.
Organization chart of maintenance department, duties and responsibilities of
maintenance department
TOPIC:02- FUELS USED IN CATERING INDUSTRY: (05)
02.01
02.02
Types of fuel used in catering industry; calorific value; comparative study of
different fuels.
Calculation of amount of fuel required and cost.
TOPIC:03 GAS: (07)
03.01
03.02
03.03
Heat terms & Units, Method of Transfer
LPG and its properties; principles of Bunsen and burner, precautions to be taken
while handing gas low and high-pressure , burners corresponding heat output
Gas bank, location different types of manifolds
TOPIC:04-ELECTRICITY: (10)
04.01
04.02
04.03
04.04
04.05
04.06
04.07
Fundamentals of electricity, insulators, conductors, current, potential difference
resistance, power, energy, definition concepts; theirunitsand Relationships, AC
and, DC Single phase and three phase and its importance on equipment
specifications
Electric circuits, open circuits and close circuits, symbols of its, series and
parallel connection short circuit, fuses; MCB earthling, reason for placing
switches on live wire side
Electric wires and types of wiring
Calculation of electric energy consumption of equipment safety precaution to be
observed while using electric appliances
Types of lighting, different lighting devices incandescent la fluorescent lamps,
an other gas discharged lamps, illumination & units of illumination.
External lighting
Safety in handing electrical equipment
TOPIC: 05-WATER SYSTEMS: (05)
TOPIC:06-REFRIGERATION & AIR- CONDITIONING: (10)
06.01
06.02
06.03
06.04
06.05
Basic principles, latent heat boiling point and its dependence on pressure, vapor
compressor system of refrigeration and refrigerants
Vapor absorption system, care and maintenance of refrigerators, defrosting,
types of refrigerant units, their care and maintenance.
Conditions for comfort, relative humidity, humidification, dehumidifying, due
point control, unit of air conditioning.
Window type air conditioner , central air conditioning, preventive maintenance
Vertical transportation elevators Escalators
(10)
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3
Book Recommended:
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:08
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
Reference Books:-
1. Hotel Engineering:- M C Metti 2. Hotel Engineering:- Sujeet Ghoshal
TOPIC:07-FIRE PREVENTION AND FIRE FIGHTING SYSTEM:
07.01
07.02
07.03
07.04
07.05
07.06
Classes of fire, method of extinguishing fires
Fire extinguishes, portable and stationery
Fire detectors and alarm.
Automatic fire detectors cum extinguishing devices
structural protection
legal requirements
TOPIC: 08-WASTE DISPOSAL AND POLLUTION CONTROL: (05)
08.01
08.02
08.03
08.04
08.05
08.06
Solid and liquid waste, sullage and sewage, disposal of solid waste
Sewage treatment
Solution related to hotel industry
Water pollution, sewage pollution
Air pollution , noise pollution , thermal pollution
Legal Requirements
TOPIC: 09- SECURITY (04)
TOPIC: 10-AUDIO VISUAL EQUIPMENT WANTS
(06)
TOPIC: 11-CONTRACT MAINTENANCE: (05)
13.01
13.02
13.03
Necessity of contract maintenance, advantages and disadvantages of contract
maintenance
Essential requirements of a contract type of contract their
Comparative advantages and disadvantages.
Procedure for inviting and processing tenders, negotiating and finalizing
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1
THEORY
Rationale:-
1. Basic Knowledge of Accounts 2. Awareness of Transactions 3. Opening balance, Closing balance, Balance Sheets 4. Trial Balance, Ledger.
Objective:- Basic objective is to impart knowledge & information about the primary
accounting process so that the students can carry on day to day business transactions in
hospitality industry.
Full Marks : 100
Final Marks : 80
Terminal Marks: 20
S. No Topic Periods
01.
02.
03.
04.
05.
06.
07.
08.
09.
INTRODUCTION T ACCOUNTING
PRIMARY BOOKS (JOURNAL)
SECONDARY BOOKS (LEDGER)
SUBSIDIARY BOOKS
CASH BOOK
BANK RECONCILIATION STATEMENT
TRIAL BALANCE
FINAL ACCOUNTS
CAPITAL AND REVENUE EXPENDITURE
[04]
[14]
[06]
[06]
[12]
[04]
[04]
[16]
[04]
ACCOUNTANCY
Subject code
36204
No. of Periods
per week
L T P/S
06 0 0
No. of Periods in
one Session
70
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2
CONTENTS:
TOPIC: 01- INTRODUCTION T ACCOUNTING: [06]
01.01
01.02
01.03
01.04
01.05
Meaning and Definition
Types and Classification
Principles of Accounting
Systems of accounting
Generally Accepted Accounting Principles (GAAP)
TOPIC TOPIC : 02 - PRIMARY BOOKS : (JOURNAL) [14] 02.01
02.02
02.03
02.04
02.05
Meaning and Definition
Format of Journal
Rules of Debit and Credit
Opening entry, Simple and Compound entries
Practical
TOPIC: 03 -SECONDARY BOOKS : (LEDGER) [06]
03.01
03.02
03.03
03.04
Meaning and Uses
For med
Posting
Practical
TOPIC: 04 - SUBSIDIARY BOOKS: [06]
04.01
04.01.01
04.01.02
04.01.03
04.01.04
04.01.05
04.01.06
04.01.07
Need and Use
Classification
Purchase Book
Sales Book
Purchase Returns
Sales Returns
Journal proper
Practical
TOPIC: 05 -CASH BOOK: [12]
05.01
05.02
05.03
05.04
05.05
Meaning
Advantages
Simple, double and Three Column
Petty Cash Book with Imprest System
(Simple and tabular forms)
Practical
TOPIC: 06 -BANK RECONCILIATION STATEMENT: [04] 06.01
06.02
06.03
06.04
Meaning
Reasons for difference in Pass Book and Cash Book Balances
Preparation of Bank reconciliation Statement
No Practical
TOPIC: 07-TRIAL BALANCE: [04] 07.01
07.02
Meaning
Methods
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3
07.03
07.04
07.05
Advantages
Limitations
Practical
TOPIC: 08 - FINAL ACCOUNTS: [16] 08.01
08.02
08.03
08.04
08.05
08.06
08.07
08.08
Meaning
Procedure for preparation of Final Account
Difference between Trading Accounts, profit & Loss Accounts and
Balance Sheet
Adjustments (Only four)
Closing Stock
Pre-paid Expenses
Outstanding Expenses
Depreciation
TOPIC: 09 - CAPITAL AND REVENUE EXPENDITURE: [07] 09.01
09.02
Meaning
Definition of Capital and Revenue expenditure
NOTE: USE OF CALCULATORS IS PERMITTED
Books Recommended:
Elements of Hotel Accounting- G S RAWAT
Hotel Accounts- Rakesh Puri.
SCHEME OF EXMINATION FOR FINAL EXMINATION F. M.:80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
-
THEORY
Rationale:
1. Knowledge of food contaminations 2. Preservation of food 3. Storage of Food
Objectives:
4. Knowledge of food contaminations 5. Preservation of food 6. Storage of Food
Full Marks : 100
Final Marks : 80
Terminal Marks : 20
S. No Topic(Nutrition-1) Topic(Nutrion-2)
01.
02.
03.
04.
05.
06.
07.
08.
09.
10.
PRINCIPLES OF FOOD SCIENCE 1.Basic Aspects
CARBOHYDRATES 2. Energy
FAT & OILS 3. MACRO NUTRIEN
PROTEINS 4.MACRO NUTRIEN
FOOD PROCESSING 5.Water
EVALUATION OF FOOD 6.Balance diet
EMULSIONS
COLLOIDS
FLAVOUR
BROWNING
NUTRITION & PRINCIPLES OF FOOD SCIENCE
Subject code
36205
No. of Periods
per week
L T P/S
05 0 0
No. of Periods in
one Session
60
-
2
CONTENTS:
TOPIC: 01- I PRINCIPLES OF FOOD SCIENCE: [04]
01.01 Definition and Scope of food science and it’s inter – relationship
with food chemistry. Food microbiology and food processing
TOPIC: 02 – CARBOHYDRATES: [02]
02.01
Uses of carbohydrates in food preparations
TOPIC: 03 - FAT & OILS: [04]
03.01
03.02
Classification ( based on the origin and degree of saturation)
Effect of heating on fats & oils with respect to smoke point
TOPIC: 04 – PROTEINS: [05] 04.01
04.02
04.03
Basic structure and properties
Types of proteins based on their origin ( plant/ animal)
Effect of heat on proteins ( Denaturation, coagulation)
TOPIC:05 - FOOD PROCESSING: [04] 05.01
05.02
Definition
Effect of factors like heat, acid alkali on food constituents
TOPIC:06 - EVALUATION OF FOOD: [05]
06.01
06.02
06.03
Objectives
Sensory assessment of food quality
Introduction to proximate analysis of Food constituents
TOPIC:07 – EMULSIONS: [07]
07.01
07.02
07.03
07.04
Theory of emulsification
Types of emulsions
Emulsifying agents
Role of emulsifying agents in food emulsions
TOPIC:08 – COLLOIDS:
[04]
08.01
08.02
Definition
Application of colloid systems in food preparation
TOPIC:09 – FLAVOUR: [02]
09.01
09.02
Definition
Description of food flavors ( tea, coffee, wine, meat, fish, spices)
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3
TOPIC:10 – BROWNING: [03]
Browning reaction
Role in food preparation
Prevention of undesirable browning
Reference:
1. Food science by Potter & Hotchkiss
2. Principles of Food science by Borgstrom and Macmillan
3. Food chemistry by fennima
4. Sensory Evaluation by Amerine (Academic Press)
5. Handbook of analysis and Quality Control for fruits and vegetables by Rangana S,
(Tata Mc Graw Hill)
6. Principles of Food Technology by P.J Fellows
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4
II - NUTRITION
TOPIC:01 - BASIC ASPECTS: [04]
01.01
01.02
01.03
Definition of the terms Health ,Nutrients, Nutrition,
Importance of Food – (Physiological, Psychological and Social function
food) in maintaining good health.
Classification of nutrients
TOPIC:02 – ENERGY: [04]
02.01
02.02
02.03
Definition of energy and units of its measurements (KCAL), Energy
contribution from macronutrients (Carbohydrates, Proteins and Fat).
Dietary source of energy
Underweight, Overweight.
TOPIC:03 - MACRO NUTRIEN : (CARBOHYDRATES) [06]
03.01
03.01.01
03.01.02
03.01.03
03.01.04
03.02
03.02.01
03.02.02
03.02.03
03.02.04
03.02.05
03.03
03.03.01
03.03.02
03.03.03
Definition
Classification:(mono, di and polysaccharides)
Dietary Sources
Functions
Significance of dietary fiber (Prevention /treatment of disease)
Lipids
Definition
Classification: Saturated and unsaturated fats
Dietary Sources
Functions
Cholesterol- Dietary sources and the Concept of dietary and blood
cholesterol
Roteins
Definition
Dietary Sources
Functions
TOPIC:04 - MACRO NUTRIENTS: [04]
04.01
04.01.01
04.01.02
04.01.03
04.01.04
04.02
04.02.01
04.02.02
Vitamins
Definition and Classification (water and fats soluble vitamins)
Food Sources, function and significance of.
Fat soluble vitamins (Vitamin A, D., E., K)
Water soluble vitamins (Vitamin C, Niacin, Thiamine, Riboflavin
Cyanocobalamin Folic acid.
Minerals
Definition and Classification (major and minor)
Food Sources, functions and significance of :
Calcium, Iron, Sodium, Iodin & Flourine
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5
References:
1. Human Nutrition by: Guthrice HA and Picciano MF, 1995 mosby Pub. Co. Toronto
2. Perspectives in Nutrition by: Wardlaw Mw and Insel PM. 1993 Mosby Pub. Co.
Toronto
3. Food facts & Principles by: Manay & Shalashara Swamy new Age int. 2001
4. Mudambi & Rajgopal fundamentals of food and nutrition 4th
edition 2001.
5. Nutritive value of Indian Foods, Indian Council of Medical Research
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80
Objective (Selection Type) 25%
Short Answers 25%
Long Answers 50%
TOPIC:05 –WATER:
05.01 Definition
05.02 Functions of water
05.03 Role of water in maintaining health (water balance)
TOPIC:06 - BALANCE DIET: (05)
[02]
06.01
06.02
06.03
Definition
Importance of balance diet
RDA for various nutrients- age, gender, physiological state.
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1
Practical
Rationale:
1. Receiving Guest 2. Book Rooms for Guest 3. Handling Cash
Objective:
1. Receiving Guest 2. Book Rooms for Guest 3. Handling Cash
Full Marks : 50
External Marks : 40
Internal Marks : 10
FRONT OFFICE LAB
Subject code
36206
No. of Periods
per week
L T P/S
06 0 0
No. of Periods
In one Session
60
-
2
Experiment
Sl. No.
1
2.
3.
4.
5.
6
7.
8.
9.
10.
11.
Appraisal of front office, equipment and furniture (04)
(Rack, counter bell desk)
Filling up of various Performa (04)
Welcoming of guest (04)
Telephone Handling (04)
Role play (04)
Reservation (04)
Arrivals (04)
Luggage handling (04)
Message and mail handling (04)
Paging (04)
HMS Training (in computer lab.) (20)
SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM
Sl. No. Topic(Periods-20)
01 HMS training – Hot Function Keys
02 How to put message
03 How to put a locator
04 How to check in a first time guest
05 How to check in an existing reservation
06 How to check in a day use
07 How to issue a new key
08 How to verify key
09 How to cancel a key
10 How to issue a duplicate key
11 How to extend a key
12 How to print and prepare registration cards for arrivals
13 How to program keys continuously
14 How to program one key for two rooms
15 How to re-program a key
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. : 80
Internal 40%
External 60%
Reference Books: Front office Manual (Practical)- Sudhir Andrews.
Front office management: S Bhatnagar.
-
1
Practical
Rationale:
1. Cleaning of guest Room 2. Dealing with VIP special requests 3. Cleaning of public areas 4. decoration of the hotel
Objective:
1. Cleaning of guest Room 2. Dealing with VIP special requests 3. Cleaning of public areas 4. decoration of the hotel
Full Marks : 50
External Marks: 40
Internal Marks : 10
ACCOMMODATION OPERATIONS LAB
Subject code
36207
No. of Periods
per week
L T P/S
06 0 0
No. of Periods
in one Session
60
-
2
Experiment
S. No.
01 Room Layout and Standard Supplies (07)
02 Cleaning Equipment (07)
03
03.01
03.02
03.03
Cleaning of different surfaces (11)
Daily
Periodic
Special tasks
04 Maid’s Trolley – Setting up a trolley (07)
05 Bed making (07)
06 Daily cleaning of guestrooms & bathrooms (07)
07 Public Area Cleaning (07)
08 Guest Room Inspection (07)
Book Recommended:
1. Hotel House keeping: operation & management- G Raghubalan 2. Hotel House keeping: Text book – Sudhir Andrews 3. Accommodation Operation Management- S K Kaushal & S N Gautam 4. Hotel House keeping: Training Manual- Sudhir Andrews 5. Organization of House keeping Management- Dr R K Singh 6. House Keeping Management –Dr D K Aggarwal
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80
Internal 40%
External 60%
-
1
SESSIONAL
Rationale:
1. Receiving Guest 2. Book Rooms for Guest 3. Handling Cash
Objective:
1. Receiving Guest 2. Book Rooms for Guest 3. Handling Cash
CONTENTS: Same as that of Front office Lab (code No. 26206) Practical
Full Marks : 50
External Marks: 30
Internal Marks : 20
FRONT OFFICE LAB
Subject code
36208
No. of Periods
per week
L T P/S
0 0 0
No. of Periods
In one Session
-
1
SESSIONAL
Rationale:
1. Cleaning of guest Room 2. Dealing with VIP special requests 3. Cleaning of public areas 4. decoration of the hotel
Objective:
1. Cleaning of guest Room 2. Dealing with VIP special requests 3. Cleaning of public areas 4. decoration of the hotel
CONTENTS: Same as that of accommodation operation lab (Cod No. 26207)
Practical
Full Marks : 50
External Marks: 30
Internal Marks : 20
ACCOMMODATION OPERATION LAB
Subject code
36209
No. of Periods
per week
L T P/S
0 0 0
No. of Periods
In one Session
-
1
SESSIONAL
Rationale:
The subject is being introduction to produce more opportunity to practice for
development of writing and oral skill to be a good and effective communicator.
While designing the curriculum it has also been thought to promote certain student
centered activities complementary to the language and communication skill.
The body and sing language is also and effective methods of communication and should
therefore be learnt to ensure the generation of self confidence and overall personality
development of student.
S. No. Group Topic Periods
01. A ENGLISH 25
02. B SELF & SOCIETY ORIENTED ACTIVITY 25
Total: - 50
Full Marks : 50
ExternalMarks : 30
Internal Marks: 20
STUDENT CENTERED ACTIVITY
Subject code
36210
No. of Periods
per week
L T P/S
4 0 0
No. of Periods
In one Session
60
-
2
GROUP –A
[ENGLISH]
S. No. Topic Periods 25
01. Practical on Debate. Group Discussion, Elocution and Public Speech.
02 Practical on different role playing with emphasis on dress.
Behaviour, manner. Personality.
03 Practical on Letter /Application Writing, Report Writing & Tender
Notice.
CONTENTS:
TOPIC: 01- Practical on Debate. Group Discussion. Elocution and Public Speech:
The institute is free to undertake any topic that is current and relevant to the present need of
individual, society, and industrial growth, environment related to heath, hygiene and sanitation,
technological development to be prepared for sessional examination.
TOPIC: 02 - Practical on different role playing with emphasis on dress. Behaviour, manner, Personality.
02.01 As an executive / supervisor
02.02 As an office secretary
02.03 As an interviewer
02.04 As an interviewer
02.05 As an office assistant
02.06 As a front desk operator
02.07 While going to a formal party
TOPIC : 03- Practical on Letter /Application Writing, Report Writing & Tender Notice:
03.01 Latter / Application writing
03.02 Report writing
03.03 Tender notice and advertisement
NOTE: Contents of the above topics are same as covered in theory papers and a record of at
least two least two topics has to be necessarily prepared from each subtopic for
sessional records.
GROUP – B
[SELF & SOCIETY ORIENTED ACTIVITY]
Self Promotion and society oriented activity: Periods 25
01. Library study – Assessment will be made on the basis of exposition through
debate
02. To create awareness among rural mass about rural technology, sanitation, health
and hygiene, drinking water etc.
03. Participation in cultural activity
04. Any other activity taken up by the institution – related to environment, Pollution,
etc.
SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80
3620036201362023620336204362053620636207362083620936210
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