kalasalingam universitykalasalingam.ac.in/.../2015/10/cshm_new_syllabus.compressed.pdf ·...

B.Sc (Catering Science and Hotel Management)

Kalasalingam University

KALASALINGAM UNIVERSITY

BACHELOR OF CATERING SCIENCE AND HOTEL MANAGEMENT

B.Sc. (Catering Science and Hotel Management – 3 Years)



KALASALINGAM UNIVERSITY

(Kalasalingam Academy of research and education)

Krishnankoil-626126.

BACHELOR OF CATERING SCIENCE AND HOTEL MANAGEMENT

B.Sc. (Catering Science and Hotel Management – 3 Years)

FIRST SEMESTER

SECOND SEMESTER

Sl.No Course Code Course Name

Teaching Scheme

L T P C Theory Subjects

1. CSHM101 Communication And Soft Skills 4 0 0 3 2. CSHM 102 Hotel French -I 4 0 0 3 3. CSHM 103 Nutrition and Food Safety – I 4 0 0 3 4. CSHM 104 Food Production & Patisserie – I 4 0 0 3 5. CSHM 105 Food and Beverage Service – I 4 0 0 3 6. CSHM 106 Rooms Division Management – I 4 0 0 3

Practical Subjects

7. CSHM 107 Food Production & Patisserie – I 0 0 3 2 8. CSHM 108 Food and Beverage Service – I 0 0 3 2 9. CSHM 109 Front Office Operations - I 0 0 2 1 10. CSHM 110 Accommodation Operations - I 0 0 2 1

PART-IV 11. BNS101 NCC/NSS /SPORTS 0 0 0 1

Total

24 0 10 25

Sl.No Course Code

Course Name Teaching Scheme


1. CSHM 201 Business Communication 4 0 0 3 2. CSHM 202 Hotel French – II 4 0 0 3 3. CSHM 203 Nutrition and Food Safety – II 4 0 0 3 4. CSHM 204 Food Production & Patisserie – II 4 0 0 3 5. CSHM 205 Food and Beverage Service – II 4 0 0 3 6. CSHM 206 Rooms Division Management – II 4 0 0 3

Practical Subjects



THIRD SEMESTER

FOURTH SEMESTER

7. CSHM 207 Food Production & Patisserie – II 0 0 3 2 8. CSHM 208 Food and Beverage Service – II 0 0 3 2 9. CSHM 209 Front Office Operations - II 0 0 2 1 10. CSHM 210 Accommodation Operations - II 0 0 2 1

PART-IV 11. BAE307 Human Rights and Human Values 2 0 0 1

12. BAE181 Communicative English Laboratory 0 0 2 1

Total

24 0 10 26

Sl.No Course Code



1. CSHM 301 Accounting Management 4 0 0 3 2. CSHM 302 Hospitality Marketing 4 0 0 3 3. CSHM 303 Principles of Management 4 0 0 3 4. CSHM 304 Food Production & Patisserie – III 4 0 0 3 5. CSHM 305 Food and Beverage Service – III 4 0 0 3 6. CSHM 306 Rooms Division Management – III 4 0 0 3

Practical Subjects

7. CSHM 307 Food Production & Patisserie – III 0 0 3 2 8. CSHM 308 Food and Beverage Service – III 0 0 3 2 9. CSHM 309 Rooms Division Operations - I 0 0 2 1 10. CSHM 310 Fundamentals of Computers 1 0 1 1

PART-IV 11. BHS201 Professional Ethics 2 0 0 1

Total

25 0 09 25

Sl.No Course Code Course Name

Teaching Scheme

L T P C 1. CSHM 401 Industrial Training (16 weeks - 6 days per

week - 8 hours per day) 0 0 48 16

Total

0 0 48 16



FIFTH SEMESTER

SIXTH SEMESTER

Sl.No Course Code



1. CSHM 501 Advanced Food Production - I 4 0 0 3 2. CSHM 502 Advanced Food and Beverage Service - I 4 0 0 3 3. CSHM 503 Advanced Front Office Management 4 0 0 3 4. CSHM 504 Event Management 4 0 0 3 5. CSHM 505 Environmental Studies 4 0 0 3 6. CSHM 506 PC Tools for Hospitality Industry 4 0 0 3

Practical Subjects

7. CSHM 507 Food Production & Patisserie – IV 0 0 3 2 8. CSHM 508 Food and Beverage Service – IV 0 0 3 2 9. CSHM 509 Rooms Division Operations II 0 0 2 1 10. CSHM 510 PC Tools for Hospitality Industry 0 0 2 1

PART-IV 11. BET301 Entrepreneurship 2 0 0 1

12. BHS202 Soft Skill 2 0 0 1

Total

24 0 10 26

Sl.No Course Code



1. CSHM 601 Advanced Food Production II 4 0 0 3 2. CSHM 602 Advanced Food and Beverage Service II 4 0 0 3 3. CSHM 603 Advanced Accommodation Operations 4 0 0 3 4. CSHM 604 Human Resource Management 4 0 0 3 5. CSHM 605 Entrepreneurship Development &

B.Strategies 4 0 0 3

6. CSHM 606 Introduction To Tourism & Travel 4 0 0 3 Practical Subjects

7. CSHM 607 Food Production & Patisserie – V 0 0 3 2 8. CSHM 608 Food and Beverage Service – V 0 0 3 2 9. CSHM 609 Rooms Division Operations III 0 0 2 1 10. CSHM 610 Project 0 0 0 8

Total

24 0 08 31



The Project Report should be Market Research and Field Work oriented and related to the

Core Area/other departments, strategies, policies, planning, performance, trend of Hotel &

Hospitality Industry & Operations.

The Documentation and Presentation should be conducted during Term End Examination before duly constituted panel comprising of:

Institute Representative (Director/Principal or his nominee) Industry Representative (External Examiner appointed by the Vice – Chancellor/ Controller of Examinations)

Consolidated CGPA Credits

Semester Credits

I – Semester 25

II – Semester 26

III – Semester 25

IV – Semester 16

V – Semester 26

VI – Semester 31

Total Credits 149



CSHM 101 COMMUNICATION AND SOFT SKILLS - I L T P C 4 0 0 3

INTRODUCTION TO COMMUNICATION PROCESS Sender - Receiver - Message – Channel - Feedback Message Conceived - Message Encoded -

Channel Selected for communication - Message Perceived - Message Decoded - Message

Understood and Decoded - Feedback.

BARRIERS TO EFFECTIVE COMMUNICATION Inadequacy of Message Design - Physical Appearance - Selective Attention – Prejudice -

Language Difference - Inadequate Listening - Lack of Feedback – Imperceptions - Mannerisms

LISTENING Need for Listening - Listening for content - Critical Listening - Empathetic Listening - Attentive

Listening

FRAMEWORK FOR PLANNING BUSINESS MESSAGES Purpose and Need for Framing and Planning Business Messages – Audience – Structure of

Business Messages – Style of Business Messages.

COMMUNICATION SKILLS

Written Skills - Advantages And Disadvantages - Note Making - Writing a log book -

Comprehension and Précis Writing - Letter writing (Letters of Enquiry, Complaint, Apology,

Order, and Application Accompanied by Bio-Data, Resignation and Appreciation.)-Short Formal

Reports (Incidents, Events, Visits)-Memos, Notices, Circulars - Oral Communication Skills -

Advantages and Disadvantages-Articulation and Delivery-Making speeches and presentations-

Telephone etiquettes-Restaurant and hotel English. Non –Verbal Communication .Understanding

Aspects of Body Language

REFERENCE BOOKS:

1. Marla Treece, Successful Communication Allyn, Bacon Publications, Edition 2, 2004

2. Robert.T.Reilly, Effective Communication Tourism & Travel Industry, Delmar

Publications, Edition 2, 2005

3. Wren & Martin, English Grammar/Letter Writing, Bacon Publications, Edition -2006



CSHM 102 COMMUNICATIVE FRENCH FOR HOTEL INDUSTRY - I

L T P C 4 0 0 3

BASICS OF FRENCH LANGUAGE

Pronunciation - Letters of the alphabets and their pronunciation- Distinction between vowels and

consonant words and the use of different accents; Numbers (0 to 100) – Cardinal – Ordinal; Time

(only 24 hr clock) - Days of the week - Months of the year – Date - Weights & Measures -

„Formules de politesse‟ - Conjugation of verbs in the present tense relevant to the hotel industry

(only „je‟ and „vous‟ forms) - Self-Introduction - Presenting and introducing another person,

Greeting- How to greet and reply to a greetings.

BASIC FRENCH IN FOOD AND BEVERAGE SERVICES

Food & Beverage Service - Restaurant Brigade - Hot Plate Language - The French Classical

Menu (17courses) with Classic - Examples of Each Course, Terminology and Meanings in Brief,

Wines - Wines of France - Wine terminology - Reading a Wine Label - Laying a cover.

SERVICE DESK USING FRENCH

At the Reception Desk of a Hotel – Front Office - Restaurant – Dialogue Writing

CULINARY TERMS IN FRENCH

Food Production - The Kitchen Brigade - Ingredients used in Kitchen - Dairy Products –

Vegetables – Fruits - Herbs & Spices – Poultry – Fish – Meat – Cereals – Seasonings - French

Cheeses.

CORE FRENCH TERMINOLOGIES

Hotel and Kitchen Personnel in French Terms - The names of the utensils used in Kitchen and

Restaurant.

REFERENCE BOOKS

1. Le Francais de L'hotelerie et de La Restaurant‟ - CLE - international.

2. French for Hotel Management & Tourism Industry – by S. Bhattacharya

3. Food & Beverage Service - by Dennis Lillicrap John Cousins & Robert Smith



CSHM 103 NUTRITION AND FOOD SAFETY– I L T P C 4 0 0 3

IMPORTANCE OF HYGIENE IN THE CATERING INDUSTRY Introduction-Definitions - Hygiene & Sanitation-Significance of Hygiene & Sanitation in the Food Industry- Necessity of Personal Hygiene-Health of Staff-Sanitary Practices-Protective clothing-Importance of Rest, Recreation And Exercise. FOOD MICROBIOLOGY Classification & Morphology of Micro-Organisms-Factors affecting growth of Micro-Organisms - Control of Micro-Organisms in relation to Food Preservation - Harmful and useful micro-organisms in the food industry - Role of micro-organisms in the production of fermented foods, Dairy Products, Bakery Products, Alcoholic Beverages & Vinegar. Food Poisoning & Food Infection, Common Intestinal Parasites-(Definitions, Sources of Contamination of Food, Mode of Transmission of Food Borne Illness, Control of Food Borne Illness.) - Non-Bacterial Metal Poisoning-Natural Toxins present in food. FOOD PROTECTION Hygienic Storage - Dry, Refrigerated & Freezer-storage & Protective Display-Danger Zone - Food Spoilage - Detection and Prevention-Food Contamination & Spoilage due to Kitchen Pests -Cross Contamination. FOOD SCIENCE CONCEPTS Basic S.I. units of length, area, volume, weight Temperature (conversion of Celsius Scale to Fahrenheit Scale)-Definition of Density & Relative Density-pH – Definition & Its relevance in Food Industry-Undesirable Browning & its prevention, Examples Of Desirable Browning in food preparations-Important Terminologies (Definitions & Relevance)-Boiling Point, Boiling Under Pressure, Melting Point, Smoking Point, Flash Point, Surface Tension, Osmosis, Humidity, Evaporation, Sol, Gel, Emulsion & Foam. REGULATORY AGENCIES Food Standards in India-Common Food Adulterants and Simple Tests to Detect-Food Adulterants in Milk, Sugar, Turmeric, Chilli Powder, Tea, Coffee, Semolina Flour, Ghee, Butter, Margarine &Oil. Hazard Analysis & Critical Control Points-Importance, Definition & Usage of HACCP. Demonstration / Field Visits / Demonstration: Simple Tests for Detection of Adulterants - Visits: State Public Health Laboratory-Hotel Kitchens, flight Kitchen & Industrial Canteen to observe hygienic standards maintained. REFERENCE BOOKS:

1. S. Roday, Food Hygiene & Sanitation, Tata Mc-Graw Hill , New Delhi ,1999 2. OFG Kilgour , Complete Catering Science, 4th edition, Publisher, Heinemann, 1986. 3. Michel Jacob, Safe Food Handling – A Training Guide for Managers of Food Service

Establishments, World Health Organization, 1990. 4. P.M.Gaman & K.B.Sherrington, The Science of Food, 3rd Edition, An Introduction to

Food Science, Nutrition and Microbiology, Pergamon, 1990. 5. Meyer, Food Chemistry, 1st Edition, CBS Publishers & Distributors, Delhi, 1987.



CSHM 104 FOOD PRODUCTION & PATISSERIE – 1 L T P C 4 0 0 3

INTRODUCTION TO COOKERY Levels of Skill and Experience- Attitudes and Behavior in the Kitchen- Personal Hygiene –

Uniforms – Safety Procedures in Handling Equipment-Culinary History – Origin of Modern

Cookery.

HIERARCHY & KITCHEN STAFFING Classical Brigade-Modern Staffing In Various Category Hotels- Role Of Executive Chef Duties

& Responsibilities Of Various Chefs-Cooperation With Other Departments.

KITCHEN ORGANISATION & LAYOUT General Layout Of Kitchen in Various Organization, Layout Of Receiving Areas, Layout Of

Receiving Areas, Layout Of Storage Area, Layout Of Service And Wash-Up

AIMS & OBJECTIVES OF COOKING FOOD AND ITS EQUIPMENT Aims & Objectives of Cooking Food- Various Textures- Various Consistencies Techniques -

Used in Preparation Various Fuels Used Advantages and Disadvantages of Each, Different

Equipment in Food Production.

. METHODS OF COOKING FOOD Principles of Roasting, Grilling, Frying, Baking, Broiling, Poaching, Boiling, Steaming, Stewing,

Braising - Care & Precaution - Selection Of Food For Each Type Of Cooking

REFERENCE BOOKS:

1. Modern Cookery for Teaching and Trade Vol. I & II – Thangam .E Philip – Orient

Blackswan Publishers Ltd.,

2. Theory of Catering – Kinton and Cesserani – ELBS Publications, New Delhi.

3. Theory of Cookery – Krishna Arora – Frank Brothers & Company, New Delhi.



CSHM 105 FOOD AND BEVERAGE SERVICE – I L T P C 4 0 0 3

THE FOOD & BEVERAGE SERVICE INDUSTRY Introduction to the Food & Beverage Industry - Classification of Catering Establishments -

Commercial & Non-Commercial) - Introduction to Food & Beverage Operations (Types of Food

& Beverage Outlets)

FOOD & BEVERAGE SERVICE AREAS IN A HOTEL Restaurant - Coffee Shop - Room Service – Bars – Banquets - Snack Bar - Executive Lounges -

Business – Centers - Discotheques - Night Clubs- Auxiliary areas

FOOD & BEVERAGE SERVICE EQUIPMENT Types and Usage of Equipments – Furniture – Chinaware - Silverware and Glassware – Linen –

Disposables - Special Equipment - Care and Maintenance

FOOD & BEVERAGE SERVICE PERSONNEL Food and Beverage Service Organization Structure - Job Descriptions and Job Specifications -

Attitudes and Attributes of Food & Beverage – Personnel – Competencies - Basic Etiquettes -

Interdepartmental Relationship

TYPES OF FOOD & BEVERAGE SERVICE Table Service – English / Silver, American, French, Russian - Self Service – Buffet & Cafeteria

Specialized Service – Gueridon, Tray, Trolley, Lounge, Room etc.- Single Point Service – Take

Away, Vending-Kiosks, Food Courts & Bars, Automats-Mis-en-place & Mis-en-scene

REFERENCE BOOKS:

1. Lillicrap and Cousins, Food & Beverage Service, 7th Edition, ISBN 9780340905241,

ELBS.

2. John Fuller, Modern Restaurant Service, Hutchinson, 1983.

3. Sudhir Andrews, Food & Beverage Service Training Manual, 2nd edition, Tata McGraw

Hill, 2009.



CSHM 106 ROOMS DIVISION MANAGEMENT -I L T P C 4 0 0 3

INTRODUCTION TO THE HOTEL & CATERING INDUSTRY Growth and Development of the Hotel Industry down the Ages - Inn keeping - development of inns as a result of the establishment of money leading people to travel - Progress made during the revolution in English, compare the American inns with the English inns. The reasons for American Leadership in the Development of Hotels - Land Mark- various hotels, which came up, and serve as landmark in the development of Hotels - Motel National (Domestic) and International Chains. Two concepts that emerged in 80‟s, Motels - International chains - Domestic Hotel chains.

FRONT OFFICE DEPARTMENT Functions of front office - Organisation of front office - Duties and responsibilities of front office Personnel - Attributes of Front Office Personnel- Department of Front office and their layouts – reception, back office, bell desk and alike. CLASSIFICATION HOTELS General classification of Hotels based on Size, Location, length of stay, facilities available, clientele and their differences. Resorts- differences between resort and typical commercial hotels, types of facilities provided in the resorts. ORGANIZATION OF THE HOUSEKEEPING DEPARTMENT Introduction, Layout of the House keeping department, organization of the House keeping department, Department that Housekeeping co-ordinates with, qualities of the House keeping staff. ROOMS AND FLOOR PRACTICES Knowledge of rooms, Rules on guest floor, How to enter a guest rooms, Room cleaning procedures and guests amenities, Making a bed, Cleaning a bathroom, Evening or turn down services, Second services, Baby sitting. REFERENCE BOOKS:

1. Paige and Paige, Hotel Receptionist, ELBS.

2. I. Joseph D. Fridgen, Dimensions of Tourisms, Educational Institute of American Hotel

and Motel Association.

3. A.V.Seaton and Philip Alford, Tourism in the Age of Globalization, ISBN: 0415213169.

4. Valerie Paul and Christine Jones, Hotel crafts and Accommodation operations, IBH

publishing Co. Oxford.

5. Sudhir Andrews, Hotel housekeeping Training manual, Tata McGraw Hill,2008.

6. John C. Bronson and Margaret Lennox, Hotel, Hostel and Hospital Housekeeping.



CSHM 201 BUSINESS COMMUNICATION L T P C 4 0 0 3

BUSINESS COMMUNICATION

Need, purpose, nature, models - Channels of Business communication - Selection of channel

ORGANIZATIONAL COMMUNICATION

Upward, downward, lateral, purpose, functions - Written communications, memos, circulars,

notices, advertisements, press notes - Communicating with outside world: Business letters of

different types, e-mail writing and manners - Communicating within groups, nature, purpose,

merits, demerits - Role of wit and humor

HANDLING MEETINGS

Types of meetings - Structuring a meeting: agenda and minutes - Conducting a meeting

ORAL SKILLS FOR EFFECTIVE COMMUNICATION

Note taking, preparing summaries and abstracts for oral presentation - Restaurant and Hotel

English, polite and effective enquiries and responses - Addressing a group, essential qualities of a

good speaker and listener - Audience analysis, defining purpose of a speech, organizing the ideas

and delivering the speech - Pronunciations, stress, accent, common phonetic difficulties, use of

telephone.

NON VERBAL COMMUNICATION

Definition, its importance and its inevitability - Kinesics: Body movements, facial expressions,

posture, eye contact etc. - Protemies: The communication use of space - Paralanguage: Vocal

behaviour and its impact on verbal communication - Communicative use of artifacts – furniture,

plants, colours, architects etc

REFERENCE BOOKS:

1. Sanjay Kumar, Pushp Lata, “Communication Skills”, Paperback – 2 Sep 2011, Oxford Publishers, ISBN-10: 0198069324 / ISBN-13: 978-0198069324.

2. Meenakshi Raman, Sangeeta Sharma (2011), “Communication Skills (GU)”, Paperback – 19 Aug 2011, Oxford Publishers, ISBN-10: 0198078781 / ISBN-13: 978-0198078784.

3. Mishra Jitendra Kumar (2012), “A Companion to Communication Skills in English: A Practical Approach to Improving Pronunciation”, Paperback – 2012, PHI Publishers, ISBN-10: 8120346300 / ISBN-13: 978-8120346307



CSHM 202 COMMUNICATIVE FRENCH FOR HOTEL INDUSTRY-

II L T P C 4 0 0 3

4. 5. UNIT-I 6. 7. Présent du verbe être et avoir et des verbes reguliers : verbes en ‘er’ , ‘ir’ 8. Articles définis et indéfinis 9. Articles contractés, Articles partitifs 10. Pluriel en ‘s’ 11. Adjectifs qualificatifs – (accordance) 12. Interrogation avec Est-ce-que 13. Négation . 14. 15. UNIT-II 16. 17. Présent des verbes aller, venir, faire, partir, sortir, pouvoir, vouloir. 18. Interrogation : qui, que, quand, où 19. Les pronoms relatifs simples : qui, que, quand, où 20. Les pronoms toniques : moi, toi etc 21.

22. UNIT-III 23. 24. Enchaînement des idées (opposition, cause, conséquence, but ) 25. Le Futur 26. Quelque chose – ne …. rien ; Quelqu‟un -- ne ……personne 27. Présent progressif, Futur proche, Passé recent 28. Pronoms démonstratifs : celui, celle, ceux, celles, ceci, cela 29. Les pronoms compléments d‟objet direct 30. Les pronoms compléments d‟objet indirect 31.

32. UNIT-IV 33. 34. Le Passé composé , L‟Imparfait 35. Les adjectifs démonstratifs 36. Les adjectifs possessifs 37. La conjugaison pronominale 38. 39. UNIT-V 40. 41. Les pronoms en et y 42. Apréciation de l‟importance et de la quantité (assez, trop) 43. Participes présent / Gérondifs 44. Voix active et passive 45. Comparatifs et superlatifs 46. Le style direct et indirect 47. Le subjonctif présent 48. Plus-que-parfait, Conditionnel 49. 50. Prescribed text books : 51. Le Français de l’hôtellerie et du Tourisme 52. Collection dirigée par Max DANY, Jean-Robert LALOY



CSHM 203 NUTRITION AND FOOD SAFETY– II L T P C 4 0 0 3

INTRODUCTION TO TERMINOLOGIES Food - Types of Food – Nutrition – Nutrient - Empty Calories – Health – Malnutrition - Edible Portion of food - Balanced Diet CARBOHYDRATES Definition, Composition, Classification, Food Sources (Good And Poor Sources), Functions in Human Body, Recommended Daily Allowance in India (RDA), Importance of Fiber, Effect of deficiency & excess intake, Effect of Heat on carbohydrates - Proteins: Definition, Composition , Essential and Non-essential Amino Acids, Protein Quality (only Concept), Concept of Supplementary value of Protein, Food Source (Good And Poor Source), RDA (Adolescents And Adults), Effect of Deficiency, Effect of Heat On Proteins, Functions. FATS AND OILS Definition, Composition, Saturated and Unsaturated fatty acids, Hydrogenation of oil, Cholesterol (a brief note), Food sources of: (Fat, Oil, Saturated fatty acid, Unsaturated fatty acid Cholesterol), Rancidity of Oil (Concept and Prevention), RDA (Adolescents and adults), Effect of deficiency & excess, Functions. VITAMINS Definition, Classification -Fat Soluble Vitamins (A,D,E,K) – Functions, Food Sources, RDA (Adolescents and adults) , Name of the deficiency-disease and symptoms- Water Soluble Vitamins (B Complex and C) - Names of all B-Complex, B1 , B2, Niacin, and Vitamin C with reference to –Functions, Sources, RDA (Adolescents and adults), Deficiency diseases and its symptoms. Minerals :Calcium, Iron, Iodine - Classification, Functions, RDA (Adolescents and adults), Rich food sources, Deficiency disease and its symptoms-Sodium Chloride - Importance and Limitations, Food source BASIC FIVE FOOD GROUPS Foods included in each group-Serving size of foods under each group- Menu Planning for a day‟s

diet for adolescents and adults-Vegetarian and Non vegetarian Importance of avoiding fast/ junk foods-Water Balance-Dietary sources-Dehydration and Oedema. REFERENCE BOOKS

1. Dr. M.S. Swaminathan, Hand Book of Food and Nutrition, Bangalore printing and publishing Co.Ltd. 1988.

2. Shubhangi Joshi, Nutrition And Dietetics, 2nd edition, Tata McGraw – Hill publishing company Limited, New Delhi, 2002.

3. Sumati R. Mudambi and M.V, Rajgopal, Fundamentals of Food and Nutrition, New Age 4. International (P) Limited, New Delhi 1990. 5. Prondfit and Robinson Normal, Therapeutic Nutrition, Oxford and IBH Publishing Co. 6. Dr. C Gopalan, Nutritive value of Indian Food, McGraw Hill, New. Delhi. 1986.



CSHM 204 FOOD PRODUCTION & PATISSERIE – II L T P C 4 0 0 3

FUELS USED IN THE KITCHEN Heat Transfer Principles - Classification – Types - Advantages & Disadvantages of Heat Transfer Principles INTRODUCTION TO METHODS OF COOKING Cooking as applied to all commodities studied in SEM 1- Classification & Salient Features of various cooking methods-Temperature precautions-Equipments used, their care & maintenance-Moist methods of cooking :-Steaming with pressure & without pressure - Braising - Poaching -Boiling-Dry methods of cooking :Baking-Roasting-Grilling- Tandoor - Frying -Types of frying Medium-Sautéing -Shallow frying-Deep – frying-Combining the methods-Pressure Frying-Microwave cooking-Advantages & Disadvantages STOCKS AND ITS CLASSIFICATION Definition & uses of stocks-Classification Rules of stock making- Recipes of 1 litre of various stocks (White, brown, fish and vegetable)- Glazes & Aspic-Storage Care SAUCES AND ITS CLASSIFICATION Classification & uses of sauces- Composition- Thickening agents- Recipes of mother sauces Finishing of sauces (reducing, straining, de glazing, enriching and seasoning) - Precautions & rectification, handling & storage Derivatives (five each)-Pan gravies-Flavoured butters SOUPS AND ITS CLASSIFICATION Aim of soup making-Classification of soups - Cream, Puree, Veloute, Chowder, Consommés, National soups Texture, Accompaniments & Garnishes - Importance & Characteristics-Factors affecting textures in food-Desirable & Non-Desirable Textures with examples-Difference between Accompaniments & Garnishes REFERENCE BOOKS

1. Practical Cookery -Victor Ceserani & Ronald Kinton, ELBS

2. Theory of Catering- Victor Ceserani & Ronald Kinton, ELBS

3. Theory of Catering- Mrs. K. Arora, Franck Brothers

4. Modern Cookery for Teaching & Trade Vol I - MsThangam Philip, Orient Longman.

5. The Professional Chef ( 4th Edition)- Le Rol A. Polsom

6. The book of Ingredients- Jane Grigson

7. Success in Principles of catering - Michael Colleer & Colin Saussams



CSHM 205 FOOD AND BEVERAGE SERVICE – II L T P C 4 0 0 3

TYPES OF MEALS Breakfast – Introduction, Types, Service Methods, Brunch-Lunch-Hi – Tea-Dinner-Supper MENU KNOWLEDGE Introduction-Types –Ala Carte & Table D‟hote-Menu Planning, considerations and constraints-

Menu Terms-Classical French Menu-Classical Foods & its Accompaniments with Cover.

CONTROL METHODS Necessity and functions of a control system, Billing Methods – Duplicate & Triplicate

System,KOTs & BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)

Flow chart of KOT- Presentation of bill.

NON – ALCOHOLIC BEVERAGES Classification-Hot Beverages – Types, Service-Cold Beverages – Types, Service ALCOHOLIC BEVERAGES

Definition-Classification of Alcoholic Beverages - Beers – Introduction-Ingredients used

Production-Types and Brands – Indian and International-Other fermented and brewed beverages

– Sake, Cider and Perry.

REFERENCE BOOKS

1. Food & Beverage Service – Lillicrap & Cousins

2. Modern Restaurant Service – John Fuller

3. Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill

4. The Restaurant (from Concept to Operation) – Lipinski

5. Bar and Beverage Book – C. Katsigris, Mary Porter



CSHM 206 ROOMS DIVISION MANAGEMENT –II L T P C 4 0 0 3

TYPES OF ROOMS Ordinary Room – differences between types of rooms i.e., Single, Double, Twin, twin double, Hollywood, twin bedded room - Suites – Parlors, studio room, suites, facilities and décor provided in suite types of suite junior and duplex - Other types of rooms- efficiency room, hospitality rooms, inter connecting rooms, penthouse and cabanas

RESERVATION

Function of Reservation system- types of reservation- sources of reservation-corporate-travel agents- pleasure travelers, etc. - Centralized Reservation system-concepts in detail, reservation process, and reservation maintenance - Registration - Receiving and greeting a guest, selling skills, types of registration, flow of registration process and documents generated in registration process, registration operating modes, assignment rooming procedure, group arrival- Introduction on checkout and settlement processes. CLEANING AGENTS AND EQUIPMENTS Water, soap, synthetic detergents, other cleaning agents, using cleaning agents, Cleaning cloth, mop, sweepers, wet mops, brushes, carpet sweepers, cleaning trolleys, suction cleaners, rotary floor maintenance machines, shampooing machines. FLOOR AND FLOOR COVERING Types of floor covering- Carpets, carpet fibers, types of carpets, carpet sizes, carpet under lays- Public area cleaning and various surfaces involved- Periodical cleanings and special cleanings- Tasks carried out, Schedules and records. LINEN AND ITS CARE Linen room layout and staffing- Classification of linen par stock- Linen item and their selection, types and fabric, Size of linen stocks. Linen control, Tips for control and storage, linen discarding- Records maintained. Linen Hire- Keys and key control - Lost and found procedure.

REFERENCE BOOKS:

1. Hotel crafts (Accommodation operations) by Valerie Paul and Christine Jones. 2. Hotel housekeeping Training manual by Sudhir Andrews 3. Hotel, Hostel and Hospital Housekeeping by John C. Bronson and Margaret Lennox. 4. Hotel Receptionist- Paige and Faige 5. Authors- I. Joseph D. Fridgen 6. A.V.Seaton and Philip Alford



CSHM 301 ACCOUNTING MANAGEMENT L T P C 4 0 0 3

ACCOUNTING THEORY

Business Transaction and Basic Terminology - Need to Study Accounting, Accounting functions

- Purpose of Accounting Records - Accounting Principles - Concepts and Conventions.

ACCOUNT RECORDS

Principles of Double Entry System - Journal Entries – Ledger - Subsidiary Books - Cash, Sales &

Purchase books, Bank Reconciliation statement.

FINANCIAL STATEMENTS

Basic Financial Statements - Trial Balance - Preparation of Final Accounts - Basic Adjustments

to final Accounts - Methods of Presenting Final Accounts Practical Problem.

DEPRECIATION RESERVES AND PROVISIONS

Meaning - basic Methods of Depreciation Reserves - Provisions of Depreciation Reserves

COMPUTER APPLICATIONS

Usage of Various Computer Applications in the Preparation of Records and Financial Statements.

REFERENCE BOOKS

1. Comprehensive Accountancy, S.A. Siddiqui

2. A Complete Course in Accounting Volume I, N.D. Kapoor

3. Double-Entry Bookkeeping, R.C. Chawla & C. Juneja

4. Introduction to Accountancy, T.S. Grewal



CSHM 302 Hospitality Marketing L T P C 4 0 0 3

INTRODUCTION TO HOSPITABILITY MARKETING Definition of Marketing – Evaluation of Marketing Concept – Introduction to Hospitability Marketing, Characteristics of Hospitality Product – Concept of Need, Want, Demand, Structure of Hospitality Industry – Identifying Customer Needs – Differences between sales and marketing.

MARKETING PLANS Marketing Planning – Stages involved in Marketing – Market Segmentation, Targeting and Positioning relevance in Hospitality - Industry – Buyer‟s Behavior MARKETING INSIGHTS Market Research and Methods – Marketing Mix – Product, New Product Development and Product Life Cycle – Pricing and Pricing Strategies – Placement or channels of Marketing, Promotion – Advertising, Sales promotions, Public Relations and Publicity. CONTROL MECHANISM OF MARKETING Internal Marketing – Destination Merchandising – Sales Force Training – Methods, Concepts, Rewards – Marketing Control. MARKETING INFORMATION SYSTEM Definition, Component and Uses - Retailing – Definition, Concept, Opportunities and Emerging Trends – Marketing Environment – Travel & Tourism Marketing.

REFERENCE BOOKS

1. Marketing for Hospitality and Tourism – Philip Kotler, James Makens and John Bowen,

Pearson Education Singapore Pvt. Ltd., New Delhi – 92.

2. Service Management and Marketing – Christian Gronron Lexington, MA, Lexington

Books.

3. Marketing Leadership in Hospitality – Robert C Ford and Cherril P.Heaton, Von

Nostrand Reinhold India, New Delhi.



CSHM 303 PRINCIPLES OF MANAGEMENT L T P C 4 0 0 3

INTRODUCTION

A typical day in the life of a manager at hotel (illustrative situations) - Management defined - Levels of management - External & Internal factors that affect the management - Brief history of Management Thought - Contribution of F.W. Taylor to Scientific Management - Henry Fayol‟s

Classical Management Theory - Modern Day Management Theory. PLANNING AND DECISION MAKING Definition - Nature & Importance of planning, Advantages & disadvantages - Types of plans – objectives, strategies, policies, procedures, methods, rules, programs & budgets - Steps in planning - Planning assumptions - Types of decisions - Step by step decision making process. ORGANIZING AND STAFFING Definition - Nature & importance of organizing - Principles of organizations – Formal & Informal, Centralized / Decentralized, Line & staff – Staffing Definitions - Delegation and Departmentalization - Authority & Responsibility - Span of control LEADERSHIP AND MOTIVATION Definition - Leadership theories - Managerial grid - Different styles of leadership - Characteristics of a Good Leader - Motivation - Definition - Nature & importance - Benefits of motivated staff - Theories of motivation – Maslow‟s theory of need hierarchy - Herzberg‟s two

factor theory - McGregor‟s theory „X‟ and theory „Y‟ - Morale – Its Role & Importance. COMMUNICATION, COORDINATION, CONTROLLING Definition, nature, Process of Communication - Types of communication - Upward / downward - Verbal / Nonverbal - Formal / Informal - Barriers to Communication - Methods of Improving Communication Effectiveness - Coordination – Definition - Need for coordination - Controlling Definition - Process of controlling - Need for control REFERENCE BOOKS

1. Management - Stoner & Freeman 2. Essentials of Management - Koontz & O Donnel 3. Management and Organisation - M. Louis Allen 4. Management Theory and Practice - Earnest Dale 5. Management tasks - Peter F Drucker 6. Management Process - Davar R 7. Fundamentals of Management - J. S. Chandran 8. Principles of management - P. N. Reddy 9. Essentials of Management - Chatterji 10. Personnel Management & Industrial Relations - Verma & Agarwal



CSHM 304 FOOD PRODUCTION & PATISSERIE – III L T P C 4 0 0 3

QUANTITY FOOD PRODUCTION Introduction to large scale / quantity food production.- Industrial, Commercial and Institutional

(Hospitals / Schools)

INDIAN REGIONAL COOKING Introduction & Factors affecting eating habits, Staple diet - Historical background - Availability of raw material - Special equipment and fuels - Food prepared for festivals and special occasions of the following cuisines - Hyderabadi, Bengali, Goan, Gujarathi, Rajasthani, Kashmiri Maharashtrian, Punjabi , Chettinad, Kerala, Dum, Awadhi. INTRODUCTION TO BAKERY & CONFECTIONERY Definition - Principles of baking - Bakery Equipment (small & large) - Formulas & measurements - Physical & chemical changes during baking - Characteristics Functions of ingredients in Bakery & Confectionery Flour, Shortening agents , Sweetening agents, Raising agents, Dairy products, Eggs, Sundry materials

YEAST DOUGHS (FERMENTED GOODS) Role of ingredients - Types – (Rich / lean) - Methods of bread making - Stages in bread making

Faults and remedies, Bread Disease, Bread Improvers

CAKE MAKING Role of ingredients - Recipe balancing - Method of cake making - Faults & remedies

REFERENCE BOOKS

1. Art of Indian Cookery - Rocky Mohan, Roll 2. Prasad- Cooking with Master, J.Inder Singh Kalra, Allied 3. Modern Cookery (Vol –I & Vol -II) For Teaching & Trade - Philip E Thangam, 1. Orient Longman 4. Zaika - Sonya Atal Sapru, Harper Collins 5. Punjabi Cuisine- Pratibha Karan, Harper Collins 6. Wazwaan - Rocky Mohan, Roli & Janssen 7. Naans & Rotis – Rurobi Babbar 8. Basic Baking – S.C.Dubey



CSHM 305 FOOD AND BEVERAGE SERVICE – III L T P C 4 0 0 3

INTRODUCTION TO WINES Introduction, definitions of Wines – Classification - Viticulture & Viticulture Methods -

Vinification-Still, Sparking, Aromatized & Fortified Wines -Vine Diseases

TYPES OF WINES Wines – France, Italy, Spain, Portugal, Germany, New World Wines (South Africa, Australia,

USA, Hungary & India) – Categories, Regions, Important Wines with their qualities - Food

&Wine Harmony - Wine glasses and equipment - Storage and service of wine.

APERITIFS Definition - types- wine based & spirit based – beers introduction - ingredients used production - types and brands, Indian and international - service of bottled, canned and draught beers. TOBACCO Cigarette service - Types – Cigars & Cigarettes - Cigar Strengths and Sizes - Brands – Storage and Service

OTHER FERMENTED AND BREWED BEVERAGES Sake – Cider – Perry - Alcohol free wines - Introduction to Spirits - Taking the order for wines - Service of White wine - Service of Red wines - Service of Champagne.

REFERENCE BOOKS

1. R. Singaravelavan, (2011), “Food and Beverage Service”, Paperback, 6 Jul 2011.

2. Dennis R. Lillicrap, John A Cousins (1991), “Food and Beverage Service”, Elbs.

3. Vijay Dhawan (2000), “Food and Beverage Service”, Frank Bros. & Co.

4. S. Medlik (1972), “Profile of the Hotel and Catering Industry”, Heinemann.

5. Sudhir Andrews (1980), “Food and Beverage Service Manual”, Tata McGraw Hil.



CSHM 306 ROOMS DIVISION MANAGEMENT – III L T P C 4 0 0 3

MANAGING QUALITY

Customer perceptions of quality in hotels, Measuring guest satisfaction -TQM & Six Sigma

HR MANAGEMENT

Recruitment, Selecting, Hiring-Preparing, Job Descriptions of staff, Orientation, Staff Scheduling

Train the trainer programme on room division –Training for executives, Training for supervisors.

Training & Training to Standards

STAFF MOTIVATION

Cross training, recognition, communication, incentive programs, performance appraisals - Skills

Training- Prepare to Train, Present the Training, Practice Skills - Performance Based Appraisals.

TIME MANAGEMENT

Peak Performance, Cost Effectiveness, Overtime, Shifts, Duty Roasters, Staff Allocation, and Crisis Management, Effects of Inter and Intra Departmental Communication and Co-Ordination on Performance.

TOTAL QUALITY MANAGEMENT

Management Dimension in TQM, Results & Trends in TQM, Reengineering, Bench marketing, Empowerment. Environment Management - Dimensions, Origin, ISO 14001.

REFERENCE BOOKS

1. Managing Front Office Operations – Kasavana & Brooks, Educational Institution, AHMA

2. Front Office – operations and management – Ahmed Ismail Publisher: Thomson, Delmar.

3. Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.

4. Front Office Operations – Colin Dix & Chris Baird.,

5. Principles of Hotel Front Office Operations, Sue Baker & Jermy Huyton, Continum



CSHM 401 INDUSTRIAL TRAINING L T P C 4 0 0 3

“Sixteen Weeks” Training is compulsory as a part of your curriculum in any of the star

hotels.

Training is not a matter of choice but a matter of one‟s ability and the frame one fits into.

The training and placement cell of the department would provide students an opportunity

to learn in a reputed organization. However if one wish to arrange the training on his/her

own an application in written may be given to the coordinator training and placement well

in advance so that the student next in merit list may be considered for the suitable unit.

After the confirmation of training from the hotel to the department; under any

circumstances student will not be permitted to go for the change.

Students will have to undergo training in all four operational areas during the training.

Also a vocational training can be arranged at the end of seventh semester in the area of

their interest.

At the end of successful completion of training students would be submitting [a) -

Training Report, b) - Project Report, c)- Log Book and d)- Performance Appraisal Form)]

duly signed and complete in all respect.

There would be a viva and exam conducted by the expert committee. In case if the

student is unable to clear it with a minimum aggregate of fifty percent or leaves the

training in between or does any code of misconduct during training, the training would be

considered to be null and void. Thus he/She concerned would have to re do the training

after Sixth Semester and would be able to get his / her pass certificate /degree there after

only.

Students will be required to give a presentation based on training report & project Report.

Also a viva would be conducted on the above said.



CSHM 501 ADVANCED FOOD PRODUCTION - I L T P C 4 0 0 3

ASIAN CUISINE

Introduction to influences of cultures on regions, Special Features with respect to ingredients,

methods, Presentation Styles in the following countries Chinese, Japan, Thai, Indo, Philippine,

Special ingredients, equipment, tools, preparation and technology involved. Mexican, Lebanese,

Middle E astern, Spanish.

EUROPEAN CUISINE

Introduction to influences of cultures on regions, Special Features with respect to ingredients,

methods, Presentation Styles in the following countries French, Italy and Germany. Special

ingredients, equipment, tools, preparation and technology involved Pasta & rice, types and

sauces.

CHARCUTIERIE, USE OF WINE & HERBS IN COOKING

Preparation & Processing of Sausages, ham, bacon, gammon green bacon, larding, barding. Uses

of different cuts, Forcemeats, Galantines, Pate, Mouse & Mousseline, Quenelles, Edible Display -

Use of Wine & Herbs in Cooking - Ideal use of Wine in Cooking, Classification of Herbs, Idea;

Use of Herbs in Cooking. Chocolate Making - Manufacturing & Processing of Chocolate, Types,

Preparation & Care, Filling & Toppings, Presentation and storage

PRODUCTION MANAGEMENT Buying Knowledge, Production planning & scheduling, Production Quality & Quantity control,

Basic Stages in preparation of budget, pricing consideration - Product Research & Development

Testing of New Recipes & Equipment, Developing new recipe, Food Trials, Organoleptic &

sensory evaluation.

REFERENCE BOOKS 1. Professional Chef, The Culinary Institute of America Published By John Wiley & Sons Inc 2. Professional Baking 4th Edition By Wayne Gisslen: John Wiley & Sons Inc 3. The Professional Chef ( 4th Edition) By Le Rol A.Polsom 4. Practical Cookery By Kinton & Cessarani 5. Theory of Catering By Kinton & Cessarani 6. Pactical Professional Cookery By Kauffman & Cracknell 7. Larder Chef By M J Leto & W K H Bode Publisher: Butterworth- Heinemann 8. Larouse Gstronomique By Hamlyn, Publisher Octopus Publishing Group London



CSHM 502 ADVANCE FOOD & BEVERAGE SERVICE

MANAGEMENT-I L T P C 4 0 0 3

MANAGING F & B OUTLETS

Indenting and maintaining par-stocks of supplies, Advertisement/selling techniques. Garbage disposal, Situations handling, Fire and emergency procedure, Employee requirement, Setting up operational procedures, Training programmes, Employee evaluating / performance appraisal.

RESTAURANT PLANNING AND OPERATION

Types of Restaurant, Location or site, Sources of finance, Design consideration, furniture, lighting and décor, equipment required, records maintained, Licenses required

GUERIDON SERVICE

History & definition of Gueridon, Types of Trolley, Various items to be prepared, Advantages and disadvantages of Gueridon, Flambé work.

BAR OPERATIONS –

Types of Bar- Cocktails, Dispense, Floating/ Cash bar, Area of bar - Front, Under, Back. Bar equipment, Bar stocks of-alcoholic, mixers, Non-alcoholic, Perishable & dry stores. Staffing and their job description, inventory & controls systems. Liquor Licenses.

EVENT MANAGEMENT & FUNCTION CATERING-MICE

Theory of Event Management, Event Administration, Event Coordination, Event Marketing, Concept & Planning for MICE segments, Role of sales and marketing, Organisation of banquet department with their duties of responsibilities, pricing banquet, Banquet protocol. Types of function - formal/informal, buffets, theme parties, food festivals, Outdoor caterings, meeting/conference/seminars/convention/ workshops, cocktails and tea. Planning & Organizing Themes of Indian and International cusine. Booking procedure - Booking diary, Function Prospectus and its notifications. Function planning- space requirement. Table configuration, seating plan, name cards, service sequence, sequence of events & toasting, Closing and evaluating the function.

REFERENCE BOOKS

1. Food & Beverage Management By John Cousines, David Foskett,Publisher: Pearson

Education

2. Profitable Food & Beverage Management-By Richard Kotas & Chandra Jaywardana,

Publisher:Hodder & Stonghton

3. Food & Beverage Management- Bernard Davis, Andrew Lockwood, Sally Stone,

Publisher: Elsevier



CSHM 503 ADVANCED FRONT OFFICE MANAGEMENT L T P C 4 0 0 3

PLANNING AND ORGANISING:

Staffing, Work Study, Measurement of work, Job analysis, motivating staff, Recruitment & orientation, Selecting & Training, Work Scheduling – Rotational & tight, Contract Service, Criteria for Work – load (Equal Distribution of Work).

FLOWER ARRANGEMENT & RENOVATION PROCESS

Principles, Purpose, Types – Japanese, western, free style, Traditional Equipment, accessories, rules and step. Functions, Theme Decoration – Christmas, New Year, Onam, Wedding, Reception, Birthday, Pongal, meeting etc. Renovation Process: Redecoration, Renovation process, Refurnishing, Types & selection of furniture.

BUDGET AND BUDGETARY CONTROLS –

Definition of budget, Types of budget - Capital and Operational Expenditure Budget and Pre-opening Budget, Purchase & selection criteria, Guest Supplies, Selection of Cleaning Equipment & Cleaning Agents, Importance of Budgetary Control, Controlling systems.

HOUSE KEEPING & ENVIRONMENTAL CONTROL & INVENTORY CONTROL

Storage, Inventory & stock taking, registers & records maintained, Concept of safeguarding assets, Inventory Control: Pest Control, Waste water treatment & disposal, Environmental Service, Environmental Pollution.

SECURITY AND VIGILANCE

It‟s Importance, Role & procedures adopted by the security department, Organisation Structure -Details of Security in Public Area, Monitoring of Activities in Public Areas, Guest Floor, Lobby & Rooms, Staff Utility and Back of the House Areas. Safety of guest property, hotel property Different, kinds of security equipments used in Hotel Operation.

REFERENCE BOOKS

1. Hotel, Hostel and Hospital Housekeeping – John C. Bronson and Margaret Lennox 2. Professional Management of Housekeeping Operations (II Edn.)- Robert J. Martin

& Thomas J.A. Jones 3. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke 4. Management of Hotel & Motel Security (Occupational Safety and Health) By H.

Burstein, Publisher :CRC 5. Security Operations By Robert Mc Crie, Publisher: Butterworth- Heinemann

6. Safety and Security for Woman Who Travel By Sheila Swan & Peter Laufer Publisher:

Traveler‟s Tales



CSHM 504 EVENT MANAGEMENT L T P C 4 0 0 3

INTRODUCTION TO EVENT MANAGEMENT

Introduction to Events- Concept, Definition and Frameworks, Categories and Typologies Characteristics of Events, Social – Economical and Developmental implications of Events - Market Demand and Supply for Event.

EVENT PLANNING

Event planning – Concept, Process and Design, Pre- Event Research, Studying Event - feasibility legal compliances, Event Venue Finding Logistics and Ambience - Marketing and Advertising for Events, PR for Events, Financial Management of Events - Event Catering tips, Events decorations, Entertainment planning and Speaker selection, Various Protocols during Events, Time Management Events.

ISSUES IN EVENT MANAGEMENT

HR Considerations: The Human Research Planning Process: Need Assessment; Policies and Procedures: Job Description; Recruitment and selection; training and development of event staff: Developing Leadership and Supervision skills during Events, Group development Skills required to be a Good event planner

SAFETY AND SECURITY CONSIDERATIONS

Occupational Safety and Health, Major Risks, Incident Reporting; Crowd Management and Evacuation: the Crowd Management Plan.

SPECIALIZED EVENTS OF HOTELS

Indian Weddings Management: understanding India and its weddings system. Planning and Managing Indian weddings Theme parties: meaning, types, various considerations while organizing theme parties, Introduction to M.I.C.E (Meaning, Incentive, Conference, and convention Exhibitions) Business Meetings: understanding the concepts, various meeting setups, organizing business meetings.

References:

1. Lynn V. and Brenda R., Event Management, Pearson Publication, New Delhi

2. Van der Wagen, L. & Carlos, B.R. (2005). Event management for tourism cultural.

3. Business and Sporting Events, Upper Saddle River, N.I. Pearson, Prentice Hall.

4. S.N. Bagchi and Anita Sharma Food and Beverage Service, Aman Publication New

Delhi.



CSHM 505 PC TOOLS FOR HOSPITALITY INDUSTRY L T P C 4 0 0 3

AN INTRODUCTION TO COMPUTERS IN THE HOSPITALITY INDUSTRY

Why use a computer system - What makes a computer system work successfully - Information

system planning - Block diagram, Components of a computer System, Generation of computers,

Programming languages, generation of languages, Storages devices, floppy disks, CD ROM etc.

WORD PROCESSING

What is word processing? - Features of MS Word - Editing commands and mail merge – Various

Advantages and Disadvantages of MS Word Processing.

SPREAD SHEETS

What is spreadsheet, - Features, Formulae and Functions - If statement, preparing sample

worksheets, different graphs. Various Advantages and Disadvantages of Spreadsheet for various

Reports Generation.

BUSINESS PRESENTATIONS

Features of Power Point - Preparing a presentation - Preparing an organisation chart - This

PowerPoint Presentation enable us to do Business Presentations during Order taking Process and

also it enable us to do more Business Presentations.

INTERNET AND ITS USES

What is Internet? Network, Network of Networks - www - Role of Internet service providers;

Searching and downloading from Internet. HTML, Domain Name System, E-mail, File Transfer

Protocol (FTP), Hyper Text Transfer Protocol (HTTP), Simple Mail Transfer Protocol (SMTP),

POP, TCP\IP, URL etc. Introduction to e-commerce

REFERENCE BOOKS

1. Fundamental of Computers- V Rajaraman, Publisher: Prentice Hall India

2. Mastering Microsoft Office, Lonnie E. Moseley & David M Boodey, BPB Publication

3. Using computers in Hospitality, Third Edition, Peter O‟ Conner



CSHM 506 ENVIRONMENTAL STUDIES L T P C 4 0 0 3

MULTIDISCIPLINARY NATURE OF ENVIRONMENTAL STUDIES

Definition, scope and importance - Role of Environmental Management in the Hospitality

Industry. - India‟s efforts for Environmental Protection and Public Policy - Introduction,

Constitutional provision, and environment protection enactments, specific direction towards

Sustainable Development and environment, project tiger - Need for Public Awareness. A-UN

conference on human environment -1972 - B-Environmental education conference - C-Earth

Summit- 1992 - D-UNDP support of environment protection for India.

RENEWABLE AND NON- RENEWABLE RESOURCES:

Natural Resources And Associated Problems. - Forest resources: Use and over exploitation,

deforestation, case studies. Timber extraction, mining, dams and their effects on forest and tribal

people - Water resources: Use and over utilization of surface and ground water, floods, drought,

conflicts over water, dams-benefits and problems - Mineral resources: Use and exploitation,

environmental effects of extracting and using mineral resources, case studies. - Food resources:

World food problems, changes caused by agriculture and overgrazing, effects of modern

agriculture, fertilizer-pesticide problems, water logging, salinity, case studies -Energy resources:

Growing energy needs, renewable and non-renewable energy sources, use of alternate energy

sources, case studies - Land resources: Land as resource, land degradation, man induced

landslides, soil erosion and desertification. - Role of an individual in conservation of natural

resources. - Equitable use of resources for sustainable lifestyles. - Global warming, effects of

global warming, ozone depletion, how to combat global warming.

ECOSYSTEMS AND ECOLOGY:

Concept of an ecosystem - Structure and function of an ecosystem - Producers, consumers and

decomposers - Energy flow in the ecosystem - Ecological succession - Food chains, food webs

and ecological pyramids - Introduction, types, characteristic features, structure and function of the

following ecosystem:-Forest ecosystem, Grassland ecosystem, Desert ecosystem, Aquatic

ecosystems(ponds, streams, lakes, rivers, oceans, estuaries).



BIODIVERSITY AND ITS CONSERVATION:

Introduction- Definition: genetic, species and ecosystem diversity. - Bio geographical

classification of India. - Value of Biodiversity.: consumptive use, productive use, social ,ethical,

Aesthetic and option values - Biodiversity at global, national and local levels - India as a mega-

diversity nation - Hot- sports of biodiversity - Threats to biodiversity: habitat loss, poaching of

wildlife, man-wildlife conflicts - Endangered and endemic species of India - Conservation of

Biodiversity: In-situ Ex-situ conservation of Biodiversity - Global warming, Effects of Global

warming, Ozone depletion, how to come back global warming, India‟s faces through negotiations

on CFC.

ENVIRONMENTAL POLLUTION, MANAGEMENT AND PROBLEMS VIS-À-VIS

ENVIRONMENT MANAGEMENT STANDARDS THROUGH ISO-14000: AND ISO -

14001.

Definition - Cause, effects and control measures of:- Air Pollution - Water Pollution - Soil

Pollution - Marine Pollution - Noise Pollution - Thermal Pollution - Nuclear Hazards- Solid

Waste Management - Role of an individual in prevention of pollution

REFERENCES

1. Environmental Management for Hotels: A student‟s Handbook By David Kirk Publisher:

Butterworth- Heinemann; Student Edition

2. UGC Study Material on Environmental Studies Ecotourism By David Weaver Publisher :

Wiley



CSHM 601 ADVANCED FOOD PRODUCTION II L T P C 4 0 0 3

KITCHEN ORGANIZATION

Hierarchy in Kitchen – Functions in Kitchen, Technical, Administrative and Social – Flow of Work in kitchen, Kitchen Supervision: Motivating, Organizing, Planning, Co-coordinating, Understanding, Communication, Welfare and Control – Quality in Food Production – Case Study. Allocation of work, duty roaster, time & motion study in kitchen, maintaining records, register, logbook, communication with other departments, Developing a good Food Production Team.

LARDER

Cold cuts: Galantines, Making of Galantines, Types of Galantines, and Ballontines. Pates and Terrines – Types of pate, Pate de foie gras, preparation of pate & Terrines. Force Meat Types – preparation and uses. Mousses and Mousselines – Types of mousse, preparation difference between mousse and mousseline.

STANDARDISATION PROCESS

Standardisation: The method of Standardization – Standard Yield, Yield testing, Standard Purchase Specification and its objectives, Standard Recipe – Compilation of Standard Recipe.

INTERNATIONAL CUISINES

Historical Background, Staple food with regional influences, Specialties, Common types of Cooking, Recipes, Characteristics, preparation, Cooking techniques, Special cooking equipments in relation to: French Cuisine – Italian – German – Mexican – Japanese

BAKERY:

Breads, International Breads, Cakes, International recipes, Types of Pastries, Icings and Toppings – Varieties, Uses, Frozen Desserts – Types & Classification of Frozen Desserts. Ice cream types - Components and their contribution, Methodology of preparation, Different Stages.

REFERENCE BOOKS

1. Larousse Gastronomique By Hamlyn, Publisher: Octopus Publishing Group, London 2. The Theory of Catering – Kinton & Ceserani – Hoddel & Strouhton Educational, London. 3. Practical Professional Catering – Kauffman and Cracknell 4. A Professional Text to Bakery & Confectionary – John Kingslee, New Age International

(P) Ltd 5. Larder Chef By M J Leto & W K H Bode Publisher: Butterworth- Heinemann 6. Professional Chef, The Culinary Institute of America Published By John Wiley & Sons

Inc



CSHM 602 ADVANCED FOOD AND BEVERAGE

SERVICE II L T P C 4 0 0 3

INTRODUCING FOOD & BEVERAGE MANAGEMENT

The Food & Beverage Management, Strategic Food & Beverage Management, Menu Engineering Responsibilities of Food & Beverage Management, Constraints on food & Beverage Management, Managing Quality in Food & Beverage Operations, Approaches to quality Management.

FOOD AND BEVERAGE CONTROL

Introduction to control - Cost Control, definition, Objectives advantages of control, cycle of control, food cost control procedure, requirement of control systems, F&B control department. Financial aspects - Introduction, types of budget, basic stages in preparation of the budgets, costs, profits & sales, Breakeven analysis, Pricing considerations, menu pricing, profit improvement - Receiving Controls : Receiving Food & Beverages: hygiene and sanitation of receiving area, Document given by suppliers bills/ invoice/ cash items/ credit notes/ record maintained, meat tags, Receiving procedure, receiving of beverages, blind receiving, frauds in receiving, hygiene and cleanliness, checking of quality of receiving area.

Food & Beverage Production Control

Introduction, Food Production Control: Production controls- Aims, Forecasting- initial/final, fixing standards, standard yield definition, objectives, yield cooking loss, butcher yield test, how to make a standardized recipe, uses, standardization cost, calculation of food cost, Calculating G.O.P, method of food control. Beverage Production Control: Beverage Control - Aims, Beverage Cost Control Procedure, Preparing daily/ monthly calculation of beverage Costs, methods of beverage control.

STORAGE, INVENTORY AND REVENUE CONTROL

Food Storage methods, security, stock control, types of store received, records maintained, issuing requisitions, transfer note, stock taking, par-stock, re-order level. Control systems- Operating Ratios - Introduction, manual system: sales check, machine system: pre checking system, ECRs, POS Control system, micro computers, Operating yardsticks used in controlling: Total F& B Sales, departmental profit, average spending power, sales mix, pay roll cost, productivity index, stock turnover.

FOOD & BEVERAGE MANAGEMENT IN HOTELS AND QUALITY RESTAURANTS

Basic policies- financial, marketing and catering Control and performance measurement Food & Beverage management in Function Catering, Industrial Catering and Hospital Catering.

REFERENCE BOOKS

1. Food & Beverage Management- Bernard Davis, Andrew Lockwood, Sally Stone, Publisher: Elsevier



2. Food & Beverage Management By Richard Kotas & Chandana Jayawardena, Publisher Hodder& Stonghton

3. Food & Beverage Management & Cost Control – D. Antony Ashok Kumar 4. Food and Beverage Operation, Cost Control & System Management By Charles

Levinson, Publisher: Prentice Hall 5. Principles of Food, Beverage & Labour Cost Control Seventh Edition By Paul R Dittmer

Publisher Wiley & Sons



CSHM 603 ADVANCED ACCOMMODATION

OPERATIONS L T P C 4 0 0 3

HOUSEKEEPING BUDGETING

Concept & Importance, The Budget process, Operational and capital budget, Housekeeping Room cost, Housekeeping Expenses

LAUNDRY MANAGEMENT

In-house Laundry v/s contract Laundry: merits & demerits, Layout, Laundry Flow process, Equipment - Washing machine, Hydro extractor, Tumbler, Calendar/ Flat work Iron, Hot Head/Steam press, Cooler press, Pressing tables, Stains and Stain removal, Laundry detergents, Care of fabrics of different types, typical fabrics used in hotels.

PLANNING TRENDS IN HOUSEKEEPING

Contract Cleaning: General, Complete program, Special, Periodic, Pricing a contract. - Planning Guest rooms, Bathrooms, Suites, Lounges, landscaping, planning for the provision of Leisure facilities for the guest, Boutique hotel concept.

PLANNING AND ORGANIZING IN THE HOUSE KEEPING DEPARTMENT

Area Inventory list, Frequency schedules, Performance Standards, Productivity Standards, Inventory Levels, Standard Operating Procedures & Manuals, Job Allocation, Manpower Planning, Duty roster.

SPECIAL PROVISIONS FOR HANDICAPPED GUESTS

Guest room - added features and modifications, Public Areas: Wash - rooms, restaurants, main entrance etc. added features and modifications. Situation Handling / Service Design for Typical Market Segment (Safety, security & comfort): Airlines crew guest rooms, Single lady guests Children, Typical house-keeping complaints / situations handling, Inter-departmental coordination especially with Room service, Maintenance, Telephone, Security and front desk. Energy Conservation Methods & Eco Friendly Concepts in Housekeeping

REFERENCE BOOKS

1. Hotel, Hostel and Hospital Housekeeping – John C. Bronson and Margaret Lennox 2. Professional Management of Housekeeping Operations (II Edn.)- Robert J. Martin

& Thomas J.A. Jones 3. Housekeeping Management – Margaret M. Leappa & Aleta Nitschke 4. Management of Hotel & Motel Security (Occupational Safety and Health) By H.

Burstein, Publisher :CRC 5. Security Operations By Robert Mc Crie, Publisher: Butterworth- Heinemann

6. Safety and Security for Woman Who Travel By Sheila Swan & Peter Laufer Publisher:

Traveler‟s Tales



CSHM 604 HUMAN RESOURCE MANAGEMENT L T P C 4 0 0 3

BASIC HUMAN RESOURCE PLANNING

Macro level scenario of Human Resource Planning - Concept and process of Human Resource Planning – Planning Methods and Techniques of Demand Forecasting - Methods and Techniques of Supply of Forecasting - Attitude towards time, work and leisure

JOB EVALUATION

Job Analysis and Job Description. - Job Specification-Definition and Formats - Job evaluation-Concept, Scope And Limitation - Job Evaluation Methods, Meaning And Types - Job Enlargement/Rotation, Job Enrichment.

SELECTION AND RECRUITMENT

Selection-Application, Interviews-Types, Group Selection Procedure, Reference - Recruitment‟s-Sources and Methods – Motivation - Theories of motivation, creating a positive motivational environment. - Use of reward to motivate employees - Communication as motivation - Motivation through effective leadership

LABOUR RELATIONS

Why employees Unionize? - Structure of Unions - How employees become Unionized - Working with unions - Maintaining non- union status - Difference between orientation and training - Benefits of orientation, developing the orientation programs - Orientation of different levels of employees - new joiners, trained and experienced, New employee, executives and other highly experienced new employees, disabled employees, employees where first language is not English. - Elements of typical orientation programme - Follow up and evaluation - Training and its importance - Developing and designing a training programme - Creating training sessions - Selecting trainers - Evaluating the training programme - Training a continuous process.

SOICIAL & ORGANIZATIONAL CULTURE

Indian Environment-Perspective On Cultural Process And Social Structure - Society in transition - Organization and managerial values and work ethics. Personality - Its role – Development- Phases 0Behaviour - Social/Emotional, Personal Change & Motivation, Career / Work roles - Intra Personal Process - Understanding human behavior - Learning process, perception - Stress and coping with stress.

REFERENCE BOOKS

1. Human Resources Management for Hospitality by Linda A. Jerris 2. Organization Behaviour in Hotels & Restaurants Yvonne Guerrier 3. Essentials of Organization Behaviour, By Stephen P Robbins Publisher Prentice Hall.



CSHM 605 ENTREPRENEURSHIP DEVELOPMENT &

BUSINESS STRATEGIES L T P C 4 0 0 3

INTRODUCTION TO STRATEGIC MANAGEMENT

Introduction & importance, The strategic management process, The strategic Planning Process, its definition, vision, mission, goals & objective, Critical success factor, Environmental Appraisal & SWOT, Diversification, Merger, Strategic Alliances, Turn around, Divestment.

MANAGEMENT INFORMATION SYSTEM

Introduction to MIS- historical background, status of MIS in organization, frame work for understanding MIS (Anthony‟s frame work of planning, Zani‟s frame work, Simon‟s frame work) factors facilitating implementation of MIS. Network analyses, guidelines for construction of network diagram, developing a project network, project duration in critical path, forward pass and backward pass, float, probabilistic time estimates, probability of project completion by a target date.

COMPUTERS IN MANAGEMENT Role of computers in management-Role of computers in management of Hotels Operations and Administration: Independent operation and their integration

MANAGERIAL APPLICATION OF COMPUTERS

Computer and management functions-financial decision making, personnel decision making, marketing decision making, production decision making, materials decision making and maintenance decision making. Computer based financial system-financial systems, financial management software, computer aided financial planning. Computer based inventory systems characteristics of inventory, purpose of computerized inventory control system, inventory system design, and different types of inventory management software. Computers in Human resource management- the system needs, designing the system, application in HRM, types of software available.

ENTREPRENEURSHIP DEVELOPMENT & MANAGEMENT

Entrepreneurial Process, Project concept, Market feasibility study, Business constitution and business plan Business financial plan applicable to entrepreneur: Capital cost, Revenue Cost, Balance Sheet & Projections, income & expenditure statements & calculation of working capital & debt equity ratio, Financial institution and their functioning and their assistance to small scale industry & others, Project Report and its importance from concept to operation, cost control, standards, review, controls and audit, Taxation

REFERENCES

1. An Introduction to Management Science: A Quantitative Approach to Decision Making, Anderson, Sweeny, Williams, Martin, Thomson- South Western



2. Management Information Systems, Eighth Edition- Kenneth C.Laudon and Jane P. Laudon, Prentice Hall

3. Projection & Operations Management- Kaniska Bedi, Oxford University Press, India 4. MIS Cases: Decision Making with Application Software-M Lisa Miller, Prentice Hall



CSHM 606 INTRODUCTION TO TOURISM & TRAVEL L T P C 4 0 0 3

TOURISM PHENOMENON

Concept, Definition, Historical evolution and development - Transport Systems: Air transport, Railways, Road, Sea and waterways – Indian and international examples - Travel Agencies: History and development of travel agencies, Role and functions of Indian and international travel agencies. Tourism Organization and Associations: Role and function of a) World tourism organization, b) ASTA, UFTAA, PATA, IATA etc, Basic concept for international tourism.

TOURISM INDUSTRY

Major & minor components, Types of tourism resources of sports, cultural, historical, nature based, sports and adventure – tourism

TYPES OF TOURS

Importance of tour operations, major national and international tour operators, importance and role of tourist guides

TRAVEL FORMALITIES AND REGULATIONS

Passports, function, types, issuing authority, procedure for obtaining passport etc, VISAS: functions, type, issuing authority, procedure for obtaining VISA, Other travel legislations

FOREIGN EXCHANGE

Countries and currencies, procedure for obtaining foreign exchange, foreign exchange counters, customs formalities, immigration etc

REFERENCE BOOKS

1. Hotels for tourism development – Dr. Jagmohan Negi, Metropolitan

2. Profile of Indian tourism – Shalinin Singh

3. Tourism today – Ratandeep Singh

4. Dynamics of tourism – Pushpinder S. Gill

5. Introduction to tourism – Seth P.N. Sterling

6. Tourism, past, present and future – Bukhart

7. Tourism principles and policies – A.K. Bhatia, Sterling

8. Travel agents and tourism – Merrisen James

9. Tourism and cultural heritage of India – Acharaya Ram

10. Culture and art of India – Mukherjee. A



CSHM 107 FOOD PRODUCTION & PATISSERIE – I L T P C 0 0 4 2

It is recommended that demonstrations be conducted in the initial stages to make the students

Familiar with the following:

Use of Kitchen Equipments and Tools

Introduction to various commodities (Physical characteristics, weight 7 volume,

Conversion, yield testing, etc)

Mis-en place & Methods of cooking

Basic Stocks

Demonstration & Preparation of Basic Mother Sauces and derivatives of each

Preparation of Basic Soups

Cuts of vegetables , cuts of poultry,

Identification & classification of fish, cuts of fish

Selection & uses of Vegetables, eggs, chicken, fish & meat

Menu planning :Continental menu & accompanying dishes and sauces

Bakery & Confectionery section, Ingredients and equipment identification

Different Methods of Bread Making

Yeast raised bread: white, brown, French bread & Loaf, Bread Rolls, Bread sticks

Basic Cake Demonstration & Preparation: Sponge, Genoise, Fatless, Swissroll

Biscuit/cookies ; melting moment, almonds, chocolate chips etc

Short crust: Jam Tart, Lemon Tart

REFERENCE BOOKS:







CSHM 108 FOOD AND BEVERAGE SERVICE – I L T P C 0 0 4 2



Practice on Restaurant Etiquettes

Basic technical skills, interpersonal skills, taking booking, preparation of service, the

order of service.

Identification of Restaurant Equipments.

Mis-en-place, Mise-en-Scene.

Table laying - simple covers Ala‟ Carte & Table d' hote‟.

Napkin Folding, spreading & changing tablecloth.

Laying table for Lunch/Dinner.

Arranging of Side Board/ Dummy Waiter.

Carrying a Salver or Tray, Carrying plates, Glasses and other Equipments

Rules for laying table - Laying covers as per menus

Order taking – writing a food KOT, writing a BOT

Handling service gear, Clearing an ashtray, Crumbing, Clearance and presentation of bill

Silver service

American service

Practical situation handling e.g. spillage etc

Situation handling

Restaurant reservation system

Hostess desk functions

REFERENCE BOOKS:


ELBS.



Hill, 2009.



CSHM 109 FRONT OFFICE OPERATIONS - I L T P C 0 0 2 1



Use of F.O. Equipments & Stationary.

Basic Manners and Attributes for Front Office Operations.

Communication Skills – verbal and non verbal.

Practice on cases related to Front office & other departmental communications

Communication Systems - Different types of calls, Screening Practice.

Telephone Equipments - Telex, Fax, E-mail Operations, Central Reservation Network

System

Study of Countries – Capitals & Currency, Airlines & Flag charts

REFERENCE BOOKS:

1. Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill

2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA

3. Front Office – operations and management – Ahmed Ismail Publisher: Thomson Delmar.


5. Front Office Operations – Colin Dix & Chris Baird.

6. Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers

7. Managing Front Office Operations By Kasavana & Brooks

8. Principles of Hotel Front Office Operations, Sue Baker & Jermy Huyton, Continum



CSHM 110 ACCOMMODATION OPERATIONS - I L T P C 0 0 2 1



Introduction to House Keeping Department

Layout of room and standard supplies

Identification of cleaning equipment

Bed making, second service and turn down service

Cleaning of rooms, bathroom.

Room attendant trolley/Maid‟s cart

Room inspection- Check List

Public Area cleaning

REFERENCE BOOKS:

1. Hotel crafts (Accommodation operations) by Valerie Paul and Christine Jones.

2. Hotel housekeeping Training manual by Sudhir Andrews

3. Hotel, Hostel and Hospital Housekeeping by John C. Bronson and Margaret Lennox.

4. Hotel Receptionist- Paige and Faige



CSHM 207 FOOD PRODUCTION & PATISSERIE – II L T P C 0 0 4 2



Preparation of simple dishes of Continental Menu along with Soup, main course &

desserts.

Preparation & jointing of chicken, Filleting of Fish & Identification of meat cuts and

preparation of dishes

Preparation of basic Salads & Horsd‟ Oeuvre‟

Preparation of varieties of sandwiches & canapés

Varieties of Biscuit Dough, Bread Dough ( all methods), Bread rolls (all shapes), enriched

bread,

Doughnuts etc. Cake batters ( all methods), Puff Pastry Dough and batters.

Fruit & rich cakes, Madeira, plum, walnut, Danish pastries.

REFERENCE BOOKS:










Table laying practice

Presenting the menu, care of menu.

Order Taking; writing a KOT/BOT

Bill working, presenting the bill

Role of Restaurant Cashier

Practice on Laying of Breakfast Cover for Room Service, Breakfast cover lay out on

Table, Continental and English breakfast Tray/Table Layout

Non-Alcoholic Beverages, Service of Tea, Coffee, Soft Drinks, Squashes, Mineral

Water

and Specialty Coffee

Service of Special Food items

REFERENCE BOOKS:


ELBS.



Hill, 2009.



CSHM 209 FRONT OFFICE OPERATIONS - II L T P C 0 0 2 1



Handling Complaints

Identification of Vouchers - List prepared by F.O. and sub departments.

Use of F.O. Stationary.

HMS, Fidelio system of computer packages

Practice on Room Management System, Reservation, Check in, Practical Situations &

Guest problems.

Amendments in Reservations, Cancellation, Room availability charts. Practice on Fidelio

Telephonic Conversations - Standard Phrases, Manners, Do's & Don'ts

Reception, Reservation and Concierge and Cash Counter Activities.

Procedure of taking reservations – in person and on telephones.

Converting enquiry into valid reservations.

Departure Control Procedure

Hotel visits

Role-play – Check-in / Check – out / Walk-in / FIT / GIT / etc; VIP / CIP / H.G etc..

Suggestive selling.

Mock Situations – Role – Plays

Preparation of Guest History Cards.

Filling up of „C‟ Forms.

Preparation & filling up of Guest registration card.

Role-play – Lobby Manager, GRE, Concierge, Bell Boy, Bell Captain etc.

REFERENCE BOOKS:

1. Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill

2. Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA

3. Front Office – operations and management – Ahmed Ismail Publisher: Thomson Delmar.


5. Front Office Operations – Colin Dix & Chris Baird.

6. Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers Managing

Front Office Operations By Kasavana & Brooks



CSHM 210 ACCOMMODATION OPERATIONS - II L T P C 0 0 2 1



Polishing of different floors, wood, marble, granite, etc.

Polishing of metals- brass, silver and copper.

Scrubbing – Polishing – Wiping – Washing – Rinsing - Swabbing – Sweeping –

Mopping

Brushing - Buffing

Handling Different Types of Fabrics

Use of Abrasives, Polishes / Chemical Agents

REFERENCE BOOKS:

1. Hotel crafts (Accommodation operations) by Valerie Paul and Christine Jones.

2. Hotel housekeeping Training manual by Sudhir Andrews

3. Hotel, Hostel and Hospital Housekeeping by John C. Bronson and Margaret Lennox.

4. Hotel Receptionist- Paige and Faige



CSHM 307 FOOD PRODUCTION & PATISSERIE – III L T P C 0 0 4 2



Preparation of basic gravies and commonly used Indian Masala.

Regional Cuisines of India – Covering various States of India.

Planning Elaborate Indian Menus up to 40 portions.

Preparation of simple Indian Desserts.

Flavoured breads: Garlic, Onion, Milk, and Sweet

Savarin, Baba au Rhum, Broiche

Choux paste, Eclairs,, Pie, Tarts, and Fruit desserts

Custards, Creams, Mousses and Soufflés

REFERENCE BOOKS:










Practical will be in accordance with the topics of theory with Mock Service of alcoholic

beverages. Wine, Beer and other alcoholic and non-alcoholic beverages.

Introduction to Bar equipments and glassware

Service of spirits and liqueurs

Bar setup and operations

Glassware used for different alcoholic & , non-alcoholic beverages

Regional cuisine –Practical

Practice on menu- matching wines with food

REFERENCE BOOKS:


ELBS.



Hill, 2009.



CSHM 309 ROOMS DIVISION MANAGEMENT -I L T P C 0 0 2 1



1. Identification of cleaning equipment – selection, use, mechanism, care and

maintenance.

2. Identification of cleaning agents – classification, use and care.

3. Thorough cleaning of various surfaces/finishes.

4. Polishing (metal, leather, wood, plastic etc.)

5. Bed making – Evening service.

6. Laundry – Basic principles of laundry, stain removal.

7. Linen inventory

8. Room inspection.

9. Flower arrangement.

10. Guest room layout drawing.

11. Duty rota preparation for housekeeping department

Reference Text:

1. Practical cookery - Ronald Kinton & Victor Ceserani - Hodder Starghton.

2. Theory of Catering - Ronald Kinton & Victor Ceserani - Hodder Starghton.

3. Food & Beverage Management - Bernard Davis & Sally stone - ELBS.

4. The Professional Chef (TV Edition) - Le Roi A. Polsom.

5. Larousse Gastronomique - Cookery Encyclopedia - Paul Hamyln.

6. The Book of Ingredients - Jain Grigson

7. Professional Cooking - Wayne Gisslen

8. The New Catering Reporter (Vol.1)-H.LCracknell and G.Noble.

9. The Complete Guide to Art of Modern Cookery - Escoffier.

10. The Cookery Year - Readers Digest Association Ltd.

11. Practical Professional Cookery - Cracknell & Kaullmann.

12. Contemporary Cookery - Caserani & Kinton and Foskett.

13. Cookery an Introduction - Caserani & Kinton.

14. Chef Manual Of Kitchen Management - John Fuller.

15. Le Repertoire de la Cuisine - Jaggi Ceon & Sons.



CSHM 310 FUNDAMENTALS OF COMPUTERS L T P C 1 0 1 1

Basic Fundamentals of Computers

Information Concepts and Processing – Definition – Need and Quality – Value of Information-

Various Data Processing Concepts.

Elements of a Computer System

Definition – Classification of Computer System – Characteristics of an Computer System –

Various Limitations.

Hardware Features and Uses & Input/Output Devices

Components of a computer – Generations of a Computer System – Primary and Secondary

Storage Concepts – Data Entry Devices – Data Output Devices

Software Concepts

Operation Software – Application Software – Language Classification – Compilers and

Interpreters.

MS-DOS & File Management Operations

Basic of MS-DOS Version 6.0 - Introduction to Windows- What are Windows and Window 98 -

Parts of a Typical Window and Their functions - Different Options in Main Group - Copying

Files/Folders - Renaming Files/Folders - Deleting Files/Folders- Creating Folders

REFERENCE BOOKS


2. Mastering Microsoft Office, Lonnie E. Moseley & David M Boodey, BPB Publication




CSHM 507 FOOD PRODUCTION & PATISSERIE – IV L T P C 0 0 4 2

Unit-1

Chinese cuisine -characteristics, ingredients used, equipments used .Regional varieties Dishes –

recipes & preparation method -Srilankan cuisine: characteristics, ingredients used , equipments

used, Dishes with recipes & Preparation method - Thai cuisine: characteristics, ingredients used ,

equipments used, Dishes with recipes & preparation method - Malaysian cuisine: characteristics,

ingredients used , equipments used, Dishes with Recipes & preparation method - Indonesian

cuisine- characteristics, ingredients used , equipments used.

Unit-II

Italian cuisine: characteristics, ingredients used, equipments used, Dishes with recipes &

Preparations method - Japanese cuisine: characteristics, ingredients used , equipments used,

Dishes with recipes & preparations method - Russian cuisine: characteristics, ingredients used,

equipments used, Dishes with recipes & preparation method.

Unit- III

Spanish cuisine: characteristics, ingredients used, equipments used, Dishes with recipes &

Preparation method - Mediterranean cuisine characteristics, ingredients used, equipments used,

Dishes with recipes & preparation method - Greek – characteristics, ingredients used, equipments

used, Dishes with recipes & preparation method.

Unit –IV

Scandinavian cuisines: Characteristics, ingredients used, equipments used, Dishes with recipes &

Preparation method-Mediterranean cuisine characteristics, ingredients used, equipments used,

Dishes with recipes & preparation method - Mexican cuisine: characteristics, ingredients used,

equipments used, Dishes with recipes &preparation method - American cuisine: characteristics,

ingredients used, equipments used, Dishes with recipes & preparation method.

Unit –V.

Fusion cuisine: Characteristics, ingredients used, equipments used, Dishes with recipes &

Preparation method - Ecletic cuisine-Characteristics, ingredients used, equipments used, Dishes

with recipes & preparation method - World Marche - Characteristics, ingredients used,

equipments used, Dishes with recipes & preparation method.

Reference Text:

1. The Asian cook book by Charmie Solomon 2. Text books: La rouse gastronomiqne 3. Theory of catering by Ronald kinton, Victor cesrani, and David fosket.



CSHM 508 FOOD AND BEVERAGE SERVICE – IV L T P C 0 0 4 2

Unit - I

Wines: Meaning, classification of wines production (Red, white, rose sparkling wine production,

Aromatized & herbal wines: Meaning & production factors influencing the quality of the wine.

Unit - II

Wines of France: Classification of French wines, important communes & their wines of

Bordeaux, Burgundy, Alsace, Loire and Champagne- Champagne: Importance, production

method, styles of champagne and bottle sized – terms- Wines of Germany: Classification of

German wines wine producing regions & wines of Germany.

Unit III

Wines of Italy: classification of Italian wines, and wine producing regions. Famous wines of

Italy - Wines of South Africa, California, Australia, Spain, Portugal - Regions and famous wines.

Production & styles of Sherry, Port, Madeira, Marsala .Wine & food: Wines served with different

sources of the meal, suggestions for food & wines combination. Examples of wines served with:

Shell fish, soup, pasta, Fish, Red, and Pink & White meat, cheese, sweet and dessert.

Unit IV

Cocktail - Meaning, types of curtail, points observed while making cocktails, Recipes of Whisky,

rum, Gin, Brandy, Vodka, Tequila, Champagne based cocktails. (Given in reference text only)

Mocktails - Meaning and recipes of famous mock) spirit coffee - Meaning, Method of preparation

and examples of some spirit coffee (Irish,, Scandinavian, Monk‟s, Royal, Dutch, Mexican,

German, Italian, Caribbean, Calypso, etc)

Unit - V

Beverage list - meaning & important. Method & order of clisting & pricing beverages - Dispense

bar: Meaning, glassware & equipment used in the dispense bar, Garnishes & Kitchen supplies

used in dispense bar. Stocking of alcoholic beverages and bar control - Bar Design: Space

requirement of bar comber seating area and bar stools. Lighting arrangements and interiors

designing of bar.

Reference Text:

1. Modern restaurant Service – A manual for students and Practitioners – John Fuller –

Hutchinson

2. Food & Beverage Service – Dennis.R. Lillicrap & John.A.Cousins – ELBS

3. Food & Beverage Service Training Manual – Sudhir Andrews – Tata McGraw-Hill

4. The Students Guide to Food and Drink – John Cousins & Andrew Durkan – Hodder

& Stoughton



5. The Hamlyn Book of Wines – The Hamlyn Publishing Group Ltd.

6. Table & Bar – Jeffery Clarke

7. The Beverage Book - John Cousins & Andrew Durkan – Hodder & Stoughton

8. The International Guide to Drinks – United Kingdom Bar tenders Guild.



CSHM 509 ROOMS DIVISION MANAGEMENT -II L T P C 0 0 2 1



1. Polishing of different floors, wood, marble, granite, etc.

2. Polishing of metals- brass, silver and copper.

3. Scrubbing – Polishing – Wiping – Washing – Rinsing - Swabbing – Sweeping –

Mopping

4. Brushing - Buffing

5. Handling Different Types of Fabrics

6. Use of Abrasives, Polishes / Chemical Agents

Reference Text:

1) Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox

Publisher: ELST.

2) Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke

3) Hotel House Keeping – Sudhir Andrews (Publisher: Tata McGraw Hill).

4) The Professional Housekeeper – Tucker Schneider, Publisher: VNR.

5) Professional Management of Housekeeping Operations, Martin Jones, Publisher:

Wiley & sons



CSHM 510 PC TOOLS FOR HOSPITALITY INDUSTRY L T P C 0 0 2 1

MS-DOS

Creating directories, sub-directories, files, listing, the sub-directories and files page wise,

Displaying the contents of the files. Copying, renaming, deleting the files, changing and

removing a directory.

MS-WORD

Text manipulation, changing the font size, font type, and font style, making the text bold,

Underlining the text, aligning the text (Centre, justify, left, right), cut, copy, paste. Paragraph

indenting & spacing, bullets & numbering, spelling & grammar check, inserting a picture from

clip art, auto shapes, and word art. Table manipulation- creating tables, inserting & deleting rows

& columns, changing width & height, changing table borders. Mail merge concept, printing

formats.

MS-EXCEL

Entering the data, changing the fonts, changing row heights & column width, formatting the data,

Sorting the data. Formula processing- creating simple formula, using function (ABS, SQRT,

LEN, SUM, ROUND, AVG, COUNT, CONCATENATE, FIND). Inserting & Formatting charts,

inserting pictures, printing formats.

MS-POWER POINT

Creating simple presentations, saving, opening and existing presentation, creating a presentation

Using Auto content wizard & template. Using various auto- layouts, charts, table, bullets & clip

art. Viewing an existing document in various views-outline view, slide view, slide show view,

slide sorter view and note pages view.

Reference Text:


2. Mastering Microsoft Office, Lonnie E. Moseley & David M Boodey, BPB

Publication




CSHM 607 FOOD PRODUCTION & PATISSERIE – V L T P C 0 0 4 2

UNIT-I

Larder: Essentials of larder control, Importance and functions of larder in main kitchen,

relationship with other section of main kitchen, Duties and responsibilities of Larder chef,

Equipments and tools used in larder, Floor plan or layout of a larder.

UNIT-II

Force meat: Meaning, uses, types and recipes - Panada: Meaning, uses, types and recipes -

Compound butters: Meaning, uses, types and recipes and examples - Marinade: Different types

and uses - Brine: Types and uses - Aspic jelly: Uses and preparation - Chaud Froid: Uses and

preparation - Sauces: Types and preparation.

UNIT-III

Garnishes: Importance, names of garnishes used with soup, fish, beef, veal, poultry and game.

Cold Preparation: Galantine, Ballotine, terrine, Pate terrine, mousse, souffle, mousselines,

quenelles etc. Recipes for the above - Ice carving: Equipment, ice preparation, making a template,

melting effects, storage.

UNIT-IV

Kitchen organization: Allocation of work - Job description/Duty rosters, production planning

Production scheduling, production quality & quantity control, forecasting, budgeting - Kitchen

stewarding: Importance of kitchen stewarding, Organization of the kitchen stewarding

department, equipments found in kitchen stewarding department, work flow in kitchen

stewarding, garbage disposal.

UNIT-V

Kitchen Management: Objectives, Meal production, indenting, purchasing, storing, cost control,

Yield, portion control - Standard Recipe - Importance of standard recipe. Advantages and

disadvantages. Left over utilization.

Reference Text:

1. Practical cookery - Ronald Kinton & Victor Ceserani - Hodder Starghton.

2. Theory of Catering - Ronald Kinton & Victor Ceserani - Hodder Starghton.

3. Food & Beverage Management - Bernard Davis & Sally stone - ELBS.

4. The Professional Chef (TV Edition) - Le Roi A. Polsom.

5. Larousse Gastronomique - Cookery Encyclopedia - Paul Hamyln.

6. The Book of Ingredients - Jain Grigson

7. Professional Cooking - Wayne Gisslen

8. The New Catering Reporter (Vol.1)-H.LCracknell and G.Noble.



9. The Complete Guide to Art of Modern Cookery - Escoffier.

10. The Cookery Year - Readers Digest Association Ltd.

11. Practical Professional Cookery - Cracknell & Kaullmann.

12. Contemporary Cookery - Caserani & Kinton and Foskett.

13. Cookery an Introduction - Caserani & Kinton.

14. Chef Manual Of Kitchen Management - John Fuller.

15. Le Repertoire de la Cuisine - Jaggi Ceon & Sons.

16. Food Fundamentals - William Margaret.



CSHM 608 FOOD AND BEVERAGE SERVICE – IV L T P C 0 0 4 2

UNIT-I

Guendon Service: Introduction, Mise en place for gueridon. Special equipments used, care &

maintenance of equipment, taking the order, method of serving the dish at the table, carving and

jointing at the table, carving trolley, dishes prepared on the gueridon, flambeing.

UNIT-II

Function catering: Introduction, types of function, function service staff and responsibilities,

service methods in function catering, booking and organization of functions, function menus,

wines tabling, seating arrangements, banquets lay-outs. Instructions to service staffs, order of

service for a formal function, reception and ordering of wines. Weddings organization -

procedure at a wedding buffet, reception, family line-up, procedure for toasts - Planning of

buffets - both sit down and fork buffets, procedures required for exhibitions, seminars, fashion

shows, trade fairs etc.

UNIT-III

Outdoor catering: Meaning, preliminary survey of the place and comfort of party, hiring of

service personnel, making a list of service equipment required, setting" up counters and

Allotting stations- Specialized forms of service: Hospital tray service, Airline service, Railway

service.

UNIT-IV

Menu Engineering: Meaning, Menu Engineering Terminology, Menu Engineering Worksheet,

Remedial action, Problems and Limitations - Menu Merchandising: Methods of pricing menus,

Shape & fold of menu, Size of menu, Type & colour of paper or card, Typefaces, Layout,

Printing & reprinting.

UNIT-V

Budgeting for the F&B Department: Budgeting control, the budgeting cycle, limiting factors,

sales forecasting - Staff organization and training: Staff organization, level of demand, duty rota,

staff training, terms used in training, planning of training. Customer relation: Introduction,

minimizing customer relation problems, customer satisfaction.Social skills.

Reference Text:

1. Modern Restaurant Service, A manual for students & Practitioners - John Fuller –

Hutchinson.

2. Food & Beverage Service - Dennis R. Lillicrap & John A. Cousins - ELBS.

3. Food & Beverage Service Training Manual - Sudhir Andrews - Tata McGraw-Hill.

4. Food & Beverage Management - Bernard Davis & Sally Stone - ELBS.



5. Profitable Food & Beverage Management - Richard Kotas & Chandana Jayawardena –

Hodder & Stoughton.



CSHM 609 ROOMS DIVISON MANAGEMENT - III L T P C 0 0 2 1

LINEN/UNIFORM/TAILOR ROOM

Layout, types of linen, linen sizes and linen exchange procedure, Storage - Par stock: factors

affecting par stock, calculation - Discard procedure, Linen inventory system - Uniform planning,

designing, selection & calculating par stock, uniform control, stocking and storage procedures -

Function of tailor room

MANAGING INVENTORY

Guest loan items, Indenting from stores, Par level of guest loan items, machines and equipment,

cleaning supplies, and guest supplies.

ENVIRONMENT HYGIENE

Environment friendly cleanliness, Hygienic-cleaning skills, Importance of different cleaning

agents in maintenance of standards

CONTRACT CLEANING

Definition, concept - Job given on contract by Housekeeping, Advantages & disadvantages,

Pricing a contract

Note: GLOSSARY OF TERMS

Students should be familiar with the Glossary of Terms pertaining to above mentioned topics

Reference Text:

1) Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox

Publisher: ELST.

2) Managing Housekeeping Operations – Margaret Kappa & Aleta Nitschke

3) Hotel House Keeping – Sudhir Andrews (Publisher: Tata McGraw Hill).

4) The Professional Housekeeper – Tucker Schneider, Publisher: VNR.

5) Professional Management of Housekeeping Operations, Martin Jones, Publisher:

Wiley & sons



CSHM 610 PROJECT WORK L T P C 0 0 10 8

1. Project work: intended to serve the student develop ability to apply multidisciplinary

concepts, tools, techniques to deal with operational problems related to various

department.

2. The documentation and presentation should be conducted before the panel of examiners

(one external and one internal) during Term End Examination. The Evaluation shall be

done for Project Report, Presentation & Viva-voce by the panel of examiners, and marks

awarded by a committee comprising of an internal examiner, who will ordinarily be the

supervisor, and one external examiner. The internal examiner shall award marks out of 40

% and the external examiner out of 60 %.

3. The project may be one of the following type:

a. Comprehensive case study

b. Interdepartmental study

c. Field study

4. (Any topic as per Industrial Trends and need, Innovations & diversification from time to

time)

5. Synopsis of the project should be prepared in consultation with faculty and submitted in

the department. The synopsis should clearly state the objectives and research

methodology. Project topic should be selected based on hospitality industry (The topics

may cover Hotels, Restaurant, Front Office, Accommodation Operations, Kitchen, Resort

management, Hospitality & Catering establishments like air, rail, industrial, Convenience

foods and health foods)

6. The Head of the Department should approve the topic. The presentation of the project

should strictly follow the guidelines.

7. The project report should be prepared on the following guidelines.

Content for the Project Work

Cover Page

Title Page

Certificate

Acknowledgment

Index / Content Page No

Introduction (Aims & Objectives, History, Primary Data, Explanation of Terms)



Research Methodology (Methods adopted for collecting Data) Questionnaire

Interview, Mails etc.

Data Analysis & Data Interpretation (Data is depicted with the help of Bar Chart,

pie Chart, Graphs, Statistical formulae and interpreted)

Conclusions and Limitations

Suggestions / Amendments

Annexure

Bibliography (List of Reference Books)

Questionnaire (Blank Format)

Notes:

The Project Report should be market research and field work oriented and related

Hotel & Hospitality Operations.

The Senior Lecturer / Asst Prof./ HOD/ of the concerned Course will be the

Guide/supervisor for the Project Report.

PART-IV

BET301 ENTREPRENEURSHIP L T P C

2 0 0 1

Unit-I

Business Plan: a. Meaning and Definition b. Importance of business plan c. Content of business plan

d. Preparation of business plan.

Unit-II

Financial Management: a. Meaning and definitions. b. Importance of financial management. c.

Techniques of managing finance. d. Management of working capital

Unit-III

Books of Account: a. Importance of Accounting assessment. b. Different books and its relevance. c.

Support stationary and its use. d. Operating mechanism.



Unit-IV

Marketing Management: a. Marketing for small business. b. Methods of Sales Promotion. c. Pricing

Policies and Methods.

Unit-V

Visit to small-scale industries to understand problems and issues involved in launching and managing

an enterprise. Interaction with Entrepreneurs to understand the real life situations of entrepreneurs.

References

1. Ziemmeser & Scalorough : Entrepreneurship Development and Small Enterprise Management PHI,

New Delhi.

2. C.B.Gupta & S.S.Kanka : Entrepreneurship & Small Business Management, Sultan Chand & Sons,

New Delhi.

3. C.B. Gupta & : Entrepreneurial Devemopment, Sultan Chand & N.P. Srinivasan Sons, New Delhi.

4. Renu Arora : Fundamentals of Entrepreneurship & Small Business, S.K.Sood Kalyani Publishers,

New Delhi.

5. Greene : Entrepreneurship Ideas in Action, Thomson Asia PTE Ltd. New Delhi.

6. Dr. G.K. Warshroy : Fundamentals of Entrepreneurship, Sahitya Bhavan, Agra.

BHS202 SOFT SKILL L T P C

2 0 0 1

UNIT-I: Resume/Report Preparation/Letter writing structuring the resume/report-Letter writing/E-

mail communication-Samples

UNIT-II: Presentation Skills Elements of an effective presentation - Structure of presentation -

Presentation tools - Voice Modulation - Audience analysis - Body Language - Video Samples.



UNIT-III: Time Management Time Management - Articulateness - Assertiveness - Psychometrics -

Innovation and Creativity - Stress Management & Poise - Video Samples.

UNIT-IV: Group Discussion Why is GD part of selection process?- Structure of GD - Moderator-led

and other GDs - Strategies in GD - Team work - Body Language - Mock GD - Video Samples.

UNIT-V: Interview Skills Kinds of Interviews - Required Key Skills - Corporate culture - Mock Interview

- Video Samples.

References

1. Lewis, Norman, 1991. Word Power Made Easy. Pocket Books.

2. Hewings, Martin. 1999. Advanced English Grammer. A Self-Study Reference and Practice Book for South Asian Students. Cambridge University Press. New Delhi

3. Sets, Paul.W.1983. The Art of Talking So That People Will Listen: Getting Through to Family, Friends and Business Associated. Prentice Hall Press. New York

4. Sasikumar.V and P.V. Dhamija. 1993. Spokem English:m A Self-Learning Guide to Conversation Practice. 3 Tata MCGraw-Hill. New Delhi.

BHS201 PROFESSIONAL ETHICS L T P C

2 0 0 1

UNIT - I: Human values – Types - Morals – Ethics – Integrity – Work ethics – Service learning –

Virtues – Respect for others – Honesty – Courage - Commitment – Empathy – Challenges in the

workplace – Character – Spirituality – Corporate excellence



UNIT- II: Variety of moral issues – Types of inquiry – Moral dilemmas – moral autonomy – Kohlberg’s

theory – Gilligan’s theory – Consensus and Controversy – Models of professional roles – Theories

about right action

UNIT - III: Self interest – Customs and religion – Use of ethical theories – Valuing time – Cooperation

Codes of ethics – Outlook on law – The challenger case study

UNIT - IV: Safety and risk – Assessment – Responsibility and rights - Risk benefit analysis – reducing

risk – The Three Mile Island and Chernobyl case studies

UNIT - V: Global issues – Multinational corporations – Environmental ethics – Computer ethics –

Weapons development and ethics – Moral leadership

References

1. Naagarazan. R.S., A textbook on Professional Ethics and Human values, New Age International,

New Delhi, 2006.

2. Mike Martin, Ethics in engineering, McGraw Hill, New York, 1996.

BAE307

HUMAN RIGHTS AND HUMAN VALUES

L

T

P

C

2

0

0

1

UNIT I Introduction to Human Rights and Theories of Human Rights



Human Rights, Introduction, Definition, Historical Background, Bases and Sources, Idea and Ethos;

The UN and its Charter, International Bill of Human Rights, Perspectives on Human Rights and

Human Duties, State Responsibility in International Law, Indian Perspectives on Human Rights, UN

Perceptions, Emerging Dimensions in Human Rights.

UNIT II Culture, Wisdom, Religion, International Relations and Human Rights

Human Rights and Cultural Relativism, Religion and Human Rights, Theological Perspectives, Impacts

of the New World Order, UN and the Challenge of Human Rights and Cultural Diversity.

UNIT III State of Human Rights in India

Genesis of Human Rights in India, Human Rights in Ancient India, Human Rights in Islamic Era,

Human Rights in British India, Human Rights after Independence, Right to Equality, Civil Rights,

Political Rights, Rights relating to Person.

UNIT IV Human Values in Literary and Holy Texts Sources from where Values Come in, Core Values in Family, Building Values in Personal Life, Values, Morals and Ethics, Integrity, Work Ethics, Honesty, Courage, Empathy, Self-Confidence.

UNIT V Human Values in Professional Life Professional Life and Accountability, Creating a Safe Social Environment, a Safe Natural Environment,

Avoid Harming others, Avoiding Unnecessary Expenditure of Resources, Being Honest in all

Enterprises, Being Fair—Values of Equality, Tolerance, Respect for Others, Principles of Equal Justice.

References

1) Jack Donnelly, 2005 Universal Human Rights in Theory and Practices, Manas Publication, New

Delhi

2) Alfab Alam(ed),2000 Human Rights in India Raj Publications, New Delhi

3) Vijay Kumar, 2003 Human Rights Dimensions and Issues Anmol Publications, New Delhi

4) Richard Tuck, 1979 Natural Rights Theories, Cambridge University



5) Jermy, Waldrom, 1984 Theories of Rights Oxfords University Press, New Delhi

6) Abdulrahim, P. Vijapur, Kumar Suresh(ed) 1999 Perspectives on Human Rights Manas Publication,

New Delhi

Module-1: (Phonetics Theory & Practice)

Module-2: (Communicative English-Interactive)

Module-3: (Situational Conversation-Listen)



Module-6: (Global Communication-Listen)

Module-7: (Global Communication-Listen)

Module-8: (Monologues with exercise)

Module-9: (Comprehension)

Module-10: (Biographies)

Module-11: (Errors in Spoken English)

Module-12: (Essential English Grammar)

Module-13: (Vocabulary)

Module-14: (Learning Through Cartoons)

Module-15: (Learning Through Fun)

Module-16: (Learning Through Games)

Module-17: (Learning Through Music)

BAE 181 COMMUNICATIVE ENGLISH LABORATORY L T P C

0 0 2 1



Module-18: (Learning Through Stories)

Module-19: (Learning Through Situations)

Module-20: (Learning Through Activities)

Module-21: (Learning Through Discussion)

Module-22: (Learning Through Interview)

kalasalingam universitykalasalingam.ac.in/.../2015/10/cshm_new_syllabus.compressed.pdf ·...

Documents