veer narmad south gujarat university faculty of...

VEER NARMAD SOUTH GUJARAT UNIVERSITY

FACULTY OF SCIENCE

UG B.Sc. Programme (FdHmHs)

Structure under CBCS for the Science Subjects

Semester Course Paper No. Hours/

Week

Credit Exam

Hours

Marks Total

Internal External

III

Core – I

FD5- Indian Textile-

I

2

2

2

20

50

70

FD6- Indian

Costumes-I

2

2

2

20

50

70

FD7-Fashion

Illustration-I

- - - - - -

Core -I(Pr)

FD5-

Indian Textile-I

2 1 2 10 20 30

FD6- Indian

Costumes-I

2

1

2

10

20

30

FD7-Fashion

Illustration-I

6 3 4 30 70 100

Core – II

HM5- Housekeeping

and Facility

Management-I

2

2

2

20

50

70

HM6- Event

Management -I

2

2

2

20

50

70

HM7- Business

Management-I

2

2

2

20

50

70

Core – II

(Pr)

HM5- Housekeeping

and Facility

Management-I

2 1 2 10 20 30

HM6- Event

Management -I

2 1 2 10 20 30

HM7- Business

Management-I

2 1 2 10 20 30

F.C. English 2 2 2 20 50 70

E.C. Garment

Construction-I/

Hygiene and

Sanitation

4 2 3 20 50 70

NSS/NCC/Sports/Saptadhara - - - - - -

S.Y. B.Sc. (Home Science)

III Semester

2019-20

FASHION DESIGNING- V

FD-5 INDIAN TEXTILES- I (Theory)

OBJECTIVES

1. To enable the students to learn various embroidery stitches & hand painted textiles

of India.

2. To make the students aware of the application of basic stitches in Traditional

Indian Embroidery

3. To understand the traditional textiles of different Indian states

4. To become familiar with the materials, motifs ,colors of different textiles

Course Paper no Hours/week Credit Exam

Hours

Marks-

Internal

Marks-

External

Total

FD-5 INDIAN

TEXTILES- I

(Theory)

1 2 2 2 20 50 70

Block No. Topic No. of

hours

1 EMBROIDERED TEXTILES OF INDIA (Brief introduction to colour,

motif, thread and fabric)

Kasuti Of Karnataka

Phulkari Of Punjab

Chikankari Of Uttar Pradesh

Kantha Of Bengal

8

2 EMBROIDERED TEXTILES OF INDIA (Brief introduction to colour,

motif, thread and fabric)

Kashida Of Kashmir

Chamba Rumal Of Himachal Pradesh

Gujarat

Appliqué work Of Orissa

8

EVALUATION

1. One Internal test and Assignment (20 marks)

2. External –Final exam (50 marks)

REFERENCES

Sr. No. Authors Name Name of the book Name of Publisher

01 Savitri Pandit Indian Embroidery Jaymudra, Baroda

02 Shailja Naik Traditional Embroideries Of India A.P.H. Publishing

Corporation

03 Readers Digest Complete Guide to Needlework

The Readers Digest

Association, Inc.

Pleasant Ville, New

York

04

Anchor Needle and Thread Journal

05

Modern Embroidery Series 1 to 10 MBD Publishers &

Distributer

06

Creative Embroidery Designs Ondorisha Publishers

Ltd

07 Mary Webb Embroidery Stiches Quantum Publishing

Ltd

08 Suman Verma Anmol Embroidery Designs Ajay Book service

09 Narendra Kataria Embroidery Wedding Sarees Monika International

3 HAND PAINTED TEXTILES OF INDIA

Bihar- Madhubani,

Orrisa- Patchitra,

Andhra Pradesh – Kalamkari

7

4 HAND PAINTED TEXTILES OF INDIA

Rajasthan- Pichwais, Mandana & Phad

Maharastra- Warli

7


III Semester

2019-20

FASHION DESIGNING- V

FD-5 INDIAN TEXTILES- I (Pr)

OBJECTIVES

1. To enable the students to learn various embroidery stitches & hand painted textiles of

India.

2. To make the students aware of the application of basic stitches in Traditional Indian

Embroidery.


Hours

Marks-

Internal

Marks-

External

Total

FD-5

INDIAN

TEXTILES-

I (Pr)

1 2 1 2 10 20 30

CONTENT

Block.

No

Topic and Details No. of Practical’s

assigned

1 Learn Basic Embroideries stitches

Kasuti Of Karnataka

Phulkari Of Punjab

Chikankari Of Uttar Pradesh

Kantha Of Bengala

Kutchi embroidery of Gujarat

Kashida Of Kashmir

7

2 Illustrate the painted textiles of the given states ( one of Each)

Bihar- Madhubani,

Orrisa- Patchitra,

Andhra Pradesh – Kalamkari

8

Rajasthan- Pichwais, Mandana & Phad

Maharastra- Warli

Note: Application of any one of the painted textile on garment.

EVALUATION

1. Internal evaluation (10 marks)


REFERENCES


01 Savitri Pandit Indian Embroidery Jaymudra, Baroda

02 Shailja Naik Traditional Embroideries Of India A.P.H. Publishing

Corporation

03 Readers Digest Complete Guide to Needlework

The Readers Digest

Association, Inc.

Pleasant Ville, New

York

04

Anchor Needle and Thread Journal

05

Modern Embroidery Series 1 to 10 MBD Publishers &

Distributer

06

Creative Embroidery Designs Ondorisha Publishers

Ltd

07 Mary Webb Embroidery Stiches Quantum Publishing

Ltd

08 Suman Verma Anmol Embroidery Designs Ajay Book service

09 Narendra Kataria Embroidery Wedding Sarees Monika International

S.Y.B.Sc. (Home Science)

III Semester

2019-20

FASHION DESIGNING- VI

FD-6 INDIAN COSTUMES - I (Th)

OBJECTIVES

To understand the changes in Fashion

To become familiar with the ancient costumes of India

To Understand the changes in costumes of Indian Culture


Hours

Marks-

Internal

Marks-

External

Total

FD-6

INDIAN

COSTUMES

- I (Th)

1 2 2 2 20 50 70

CONTENT


hours

1 Indian costumes from the earliest times to the beginning of the historical period

(Female Only)

Indus Valley Civilization Costumes (Female Only)

8

2 Indo Aryan and Vedic age (Female Only)

Mauryan and the Sunga Period (Female Only)

8

3 Satavana Period (Female Only)

Kushan Period (Female Only)

7

4 Gupta Period (Female Only)

Mughal Period (Female Only)

7

EVALUATION

1. One Internal test and Assignment (20 marks)


REFERENCE


01 Jenny Davis A complete guide to fashion

Designing Abhishek publications,

02 Sheila Jefferson Know all about Clothing

Technology Abhishek publications,

03 Angela Thompson Textiles of south-east Asia Crowood Press Ltd..

04 Usha Kulsherestha

& Radha Kashyap Clothing Behaviour Pointer Publishers

05 S. N. Dar Costumes of India and Pakistan D.B. Taraporvala Sons &

Company Pvt. Ltd.

06 Rashen Alkazi Ancient Indian Costume National Book Trust, India.

07 A. Biswas Indian Costume

Publication Division

Ministry of Information &

BradCasting Govt. of India.

08 Meher Costelina Fashion Kaliedo scope Rupa & Co.


III Semester

2019-20

FASHION DESIGNING- VI

FD-6 INDIAN COSTUMES - I (Practical)

OBJECTIVES

1. To understand the changes in Fashion

2. To become familiar with the ancient costumes of India

3. To Understand the changes in costumes of Indian Culture


Hours

Marks-

Internal

Marks-

External

Total

FD-6

INDIAN

COSTUMES

–I (Pr)

1 2 1 2 10 20 30

CONTENT

Block.

No

Topic and Details No. of Practical’s

assigned

1 Illustrate the costumes of the given period ( one of Each)

Indus Valley Civilization Costumes

Indo Aryan and Vedic age

Mauryan and the Sunga Period

Satavana Period

7

2 Illustrate the costumes of the given period ( one of Each)

Kushan Period

Gupta Period

Mughal Period

8

EVALUATION


2. External –final exam (20 marks)

REFERENCE


01 Jenny Davis A complete guide to fashion

Designing Abhishek publications,

02 Sheila Jefferson Know all about Clothing

Technology Abhishek publications,

03 Angela Thompson Textiles of south-east Asia Crowood Press Ltd..

04 Usha Kulsherestha

& Radha Kashyap Clothing Behaviour Pointer Publishers

05 S. N. Dar Costumes of India and Pakistan D.B. Taraporvala Sons &

Company Pvt. Ltd.

06 Rashen Alkazi Ancient Indian Costume National Book Trust, India.

07 A. Biswas Indian Costume

Publication Division

Ministry of Information &

BradCasting Govt. of India.

08 Meher Costelina Fashion Kaliedo scope Rupa & Co.


III Semester

2019-20

FASHION DESIGNING- VII

FD-7 FASHION ILLUSTRATION –I (Pr)

OBJECTIVES

1. To enable the students to understand the concept of Fashion Illustration.

2. To develop skills in designing Fashion Accessories.

3. To develop Skills in designing Basic Silhouettes and Garments.


Hours

Marks-

Internal

Marks-

External

Total

FD-7

FASHION

ILLUSTRATION

–I (Pr)

1 6 3 4 30 70 100

CONTENT


hours

1 LINE & CURVE STUDY (Free hand drawing)

Lines- Vertical lines, Horizontal lines, Diagonal lines & Zigzag lines

Shapes-Rectangle, Square, Oval & Round

Body Parts- Hand, Arms, Legs , Eyes, Nose & Lips

7

2 DIFFERENT TYPES OF NECKLINES

Round

Oval

Sweetheart

Square

V- Neck

Off shoulder

Keyhole

Slot

Boat

Bateau

DIFFERENT TYPES OF COLLARS

Peter pan (flat , raised)

Mandarin

Shirt collar

7

Polo neck

Shawl

Sailor

Bow collar

3 DIFFERENT TYPES OF SLEEVES

Plain

Cap

Puff

Leg-o-mutton

Flared

Petal

Raglan

Halter

Kimono

Bell

Dolman

Bishop

DIFFERENT TYPES OF JACKETS & COATS

Bolero

Weskit

Cardigan

Ski

Capelet

Vest

Blazer

Peajacket

Car coat

Safari

Jerkin

Parka

8

4 DIFFERENT TYPES OF SKIRTS

A-line

Circular/ round

Gored

Hanker chief

Sarong

Gathered

Slim

Pegged

8

Flounce

Peplum

Tiered (Prairie)

Pleat (box,knife & sunray)

Petal

Pareo

DIFFERENT TYPES OF TROUSERS

Straight

Skinny

Bellbottom(bootcut)

Flared

Wide leg

Pegged

Stirrup

Jodhpur

Cargo

Sailor pant

Sweatpant

Harem

Poshpant

Palazzo

EVALUATION



REFERENCES


01 Kathryn McKelvey

& Janine Munslow

Fashion Design Process, Innovation

and Practice Blackwell Publishers

02 Helen Goworek Fashion Buying Blackwell Signs

03 Bina Abling Fashion Rendering with Colour Prentice Hall Inc

04 Anne Allen

&Julien Seaman

Fashion Drawing – The Basic

Principles B.T Batsford Ltd

05 Colin Barnes Fashion Illustration Mcdonald & co. Ltd

06 Patrick John Fashion Design Illustration- Women B.T Batsford Ltd

Ireland

07 Ritu Bhargav Fashion Illustration & Rendering B. Jain Publishers(P

Ltd)

08

Essential Fashion Illustration- Color &

Medium Mao Mao Publications

09

Angel Fernandez &

Gabriel Martin

Roig

Drawing For Fashion Designers Paramon Edicioves

S.A


III Semester

2019-20

HOSPITALITY MANAGEMENT-V

Housekeeping and Facility Management-I (Theory)

OBJECTIVES

1. To introduce the students to the housekeeping department and its functions.

2. To make them learn the organizational structure of the department and the attributes,

job specifications, duties and responsibilities of housekeeping staff

3. To acquaint them with the layout of housekeeping department and the guest room.

4. To give them knowledge about the cleaning equipment and cleaning agents used in

the housekeeping department.

Course Paper

no

Hours/week Credit Exam

Hours

Marks-

Internal

Marks-

External

Total

Housekeeping

and Facility

Management-

I (Theory)

1 2 2 2 20 50 70

CONTENT

Block.

No

Topic and Details No. of Lectures

assigned

1 Introduction to Housekeeping:

Importance of Housekeeping

Responsibilities of Housekeeping

Co-ordination of Housekeeping Department with other

departments

Role of Housekeeping in other Institutes

9

2 Layout and Organization:

Layout of the Department

Hierarchy in Small, Medium and Large Hotels

Attributes and Job Description of the Staff

Selection of staff & their Training

9

3 Hotel Guest Room

Layout of Guest Room

Types and Status of Guest Room

Standard content of a guest room

Guest floor rules

6

4 Cleaning and Laundry Equipments

Classification, Use, Care and Maintenance

Selection and Purchase Criteria

Cleaning and Laundry Agents

Classification, Use, Care and Storage

Distribution and Control

Selection Criteria

6

EVALUATION

1. One Internal test (20 marks)

2. External –final exam(50 marks)


III Semester

2019-20

HOSPITALITY MANAGEMENT-V

Housekeeping and Facility Management-I (Practical)

OBJECTIVES

1. To make the students aware of procedures of cleaning guest room, public area and

different surfaces.

2. To make them learn the methods of keeping inventories

3. To acquaint them with different indoor- outdoor plants, landscaping and the art of

flower arrangement

Course Paper

no


Hours

Marks-

Internal

Marks-

External

Total

Housekeeping

and Facility

Management-

I (Practical)

1 2 1 2 10 20 30

CONTENT

Block.

No


assigned

1 Introduction to Cleaning

Types

Room cleaning (Bed making)

Public area cleaning

Cleaning of different surfaces (silver, copper, brass,

glass, wood, ceramic, leather)

Housekeeping Inventories

Cleaning equipments

Cleaning agents

Guest supplies

Linen

Uniform

08

2 Horticulture and Flower Arrangement

Indoor and outdoor plants

Landscaping

Flower arrangement

07

EVALUATION

1. Internal –Continuous evaluation (10 marks)


REFERENCES

Sr. No. Name Author Publisher/ISBN/Edition

1 Housekeeping:

Operations, Design and

Management

Jaya B. George, Malini

Singh

Jaico,

9788179929476,

8179929477, 1st Edition,

2008

2 Hotel Housekeeping

Management &

Operations

Andrews Sudhir Tata McGraw-Hill

Education India,

9780070655720,

0070655723

3 Hotel Housekeeping: A

Training Manual

Andrews Sudhir Tata McGraw-Hill

Education India

9781259004988,

1259004988

4 Hotel Housekeeping Malini Singh Mcgraw Higher Ed

9780071333290,

0071333290

1st Edition, 2012

5 Hotel Housekeeping:

Operations and

Management

Raghubalan G. OUP India

9780199451746,

0199451745

Edition: 2015


III Semester

2019-20

HOSPITALITY MANAGEMENT-VI

Event Management-I (Theory)

OBJECTIVES:

1. To provide knowledge about the event industry

2. To make the students learn and understand the process of planning and controlling

3. To make them understand the importance of marketing and promotion in events

4. To acquaint them with various protocol codes and staging techniques

5. To teach them about financial aspects and safety measures in event

Course Paper

no


Hours

Marks-

Internal

Marks-

External

Total

Event

Management-

I (Theory)

1 2 2 2 20 50 70

Module Content Number of lectures

assigned

1 Introduction to Event Management

Events defined, Size and types

10


III Semester

2019-20

HOSPITALITY MANAGEMENT-VI

The event team, Qualities of event manager

Code of ethics, Feasibility factors (SWOT

analysis, Keys to success)

Concept and Design

Planning and designing the event

Developing and analyzing the concept

Logistics of the concept

2 Marketing and Promotion

Nature and Process of event marketing

Sponsorship

Image/Branding, Advertising, Publicity

Developing Public Relations

07

3 Protocol and staging

Titles, Protocol for dress, speakers,

Protocol for various events

Preparing for dignitaries

05

4 Financial aspect, Safety and security

Event Budgeting, estimating the cost of events

Making balance sheet

Break even analysis/profit-loss

Tips to make event profitable

Legal aspects

Occupational safety and health

Incident reporting, relevant legislations

08

Event Management-I (Practical)

OBJECTIVES

1. To equip the students with the knowledge of the various marketing and promotional

tools

2. To emphasize the importance of financial considerations in event management

Course Paper

no


hours

Marks-

Internal

Marks-

External

Total

Event

Management-

I (Pr)

1 2 1 2 10 20 30

CONTENT

Block.

No


assigned

1 Planning and Designing of Event

Theme, Selection of site and staging

Planning of birthday/wedding/baby shower or

any social event

10

2 Marketing and Promotion

Surveying various promotion medias

Writing report for promotion

5

EVALUATION-

1. Internal Evaluation-10 Marks

2. External Evaluation- 20 Marks

REFERENCES -

1. Event Management for Tourism, Cultural, Business and Sporting Events- Lynn Van

Der Wagen and Brenda R. Carlos, Pearson Education Inc, ISBN 978-81-7758-065-5

2. Event Planning and Management – Sandeep Sharma,Aadi Publications,ISBN:

9789380902289, 9380902289,Edition: 2011

3. Event Management- Purnima Kumari, Anmol Publications Pvt. Ltd., ISBN:

9788126149759, 8126149752, Edition: 2013

4. Event Management and Public Relations- Savita Mohan, Enkay Publishing House,

ISBN: 9789380995205, 9380995205, Edition: 1stEdition, 2012


III Semester

2019-20

HOSPITALITY MANAGEMENT-VII

Business Management (Financial Management )-I (Theory)

OBJECTIVES

1. To understand the importance of money management.

2. To understand the importance of Savings and Investment and credit.

3. To know the importance of Taxation.

Course Paper

no


Hours

Marks-

Internal

Marks-

External

Total

HM7-

Business

Management-

I (Theory)

1 2 2 2 20 50 70

CONTENT

Block.

No


assigned

1 Money Management

Meaning, definition, types, characteristics and sources

of:

Income

Expenditure

Budgeting

06

2 Savings and Investment

Definition, importance, Types and Means of savings

Banks and Banking Functions

Shares, Debentures and Stocks

Insurance

09

3 Credit

Meaning, definition, types and sources

Wise use of credit

06

4 Taxation

Definition, meaning, importance, types 09

EVALUATION

1. One Internal test (20 marks)

2. External –final exam(50 marks)


III Semester

2019-20

HOSPITALITY MANAGEMENT-VII

Business Management (Financial Management)-I (Practical)

OBJECTIVES

1. To understand the Banking functions.

2. To gain an insight into the current financial trends.

Course Paper

no


Hours

Marks-

Internal

Marks-

External

Total

HM 7

Business

Management-

I (Practical)

1 2 1 1 10 20 30

CONTENT

Block.

No


assigned

1 Project on Shares, Debentures and Stocks.

Project on different Insurance schemes offered.

07

2

Quarterly, half yearly and annual budgets.

Banking functions.

08

EVALUATION

1. Internal –continuous evaluation (10 marks)


REFERENCES -

1. Kulshreshtha R.S. “Financial Management” Agra: Sahityabhavan

2. Chandra, Prasanna. Financial Management: Theory and Practice. New Delhi: Tata McGraw

Hill Publishing (1993)

3. Donnelly, Gibson and Ivancevich. Fundamentals of Management. Texas: Business Publishers

Inc


III Semester

2019-20

FASHION DESIGNING- Elective

Elective- Garment Construction-I (Pr)

OBJECTIVES

1. To understand the appropriate stitching procedure.

2. To learn different types of seams, plackets, fasteners, pleats etc.

3. To learn the essential steps of clothing construction and acquire skills of

finishing methods.


Hours

Marks-

Internal

Marks-

External

Total

Elective-

Garment

Construction-

I (Pr)

1 2 2 2 20 50 70

CONTENT


hours

1 FULLNESS

Pleats:-Knife, Box, Inverted Box

Gathers

Tucks:- Pin, Cross and variation

Dart:- Half ,Full

Yokes: - Straight, pointed & curve.

Placket:-

6

2 NECKLINES

Cutting & joining of bias

Bias binding/ piping

Facing- bias facing , shaped facing (Inside & outside)

6

3 PLACKETS & FASTENERS

Simple placket

Continuous placket

Wrap placket (kurta placket)

Zipper-Visible & invisible

8

4 Preparation of Child Bodice Block (2 Years)

A-line frock (cutting & stitching)

10

EVALUATION


2. Final Exam (50 Marks)

REFERENCES


01 Readers Digest Complete Guide To Sewing The Readers Digest

Association 1976

02 Raul Jewel Encyclopedia of Dress Making A.P.H. Pub.Co.New

Delhi

03 Ann Ladbury The Sewing Book

London Michell

Beazley International

Ltd 1978

04 Anna Jacob The Art of Sewing

UBS Publishers

Distributers Ltd.New

Delhi

05 Nurie Rlis/Gails

Strauss Sewing For Fashion Design

2nd

ED Upper Saddle

River:Prentice Hall

Inc 1997.

06 Winifred Clark Dress Making Techniques for Trade

Students

William Clowes &

sons Ltd.


III Semester

2019-20

HOSPITALITY MANAGEMENT- Elective

Hygiene and Sanitation (Practical)

OBJECTIVES

1. To familiarize the students regarding proper hygiene.

2. To impart knowledge about good personal hygiene and health habits.

3. To teach the students the proper handling techniques for potentially hazardous foods.

4. To help them recognize safe receiving, storing and handling raw and prepared foods.

5. To help develop ethics towards maintaining hygiene and sanitation at the work place.

Course Paper

no


Hours

Marks-

Internal

Marks-

External

Total

Hygiene

and

Sanitation

(Pr)

1 4 2 2 20 50 70

CONTENT:

Block/ Unit Topic No. of

Periods

1.

Introduction to Hygiene and Sanitation:

Importance of hygiene and sanitation in

The Hospitality Industry

Personal hygiene for staff members in

the production areas

Design of premises

Equipment used in kitchen: cleaning

and disinfection and care.

Protective clothing: selection,

efficiency, comfort, care and

maintenance

15

2

Food Poisoning (Meaning, Types) and

Food Spoilage

Water and food borne diseases

HACCP-Brief Introduction

Proper care and food sanitation

Food handling for kitchen and service

staff

High-risk Foods

Preventing Contamination

15

Temperature Control

Storage of various food materials

Food hygiene regulation

Cleaning Methods

Cleaning Agents: Water – Hard & soft

water, Detergents, Abrasives,

Disinfectants

Cleaning Schedules

Waste disposal

EVALUATION-

1. Internal continuous (20 marks)


References: -


1. Nicholas Johns Managing Food Hygiene

Mcmillan Publishers,

Hong Kong. 2000.

2. S. Roday Food Hygiene and Sanitation.

Tata Mcgraw Hill,

New Delhi, 1999.

3. Theodore Hough Elements of Hygiene and Sanitation.

4.

Kavita Ed

Marwaha. Food Hygiene

5.

David Mcswane

and Nancy R. Rue

The Essntials of food safety and

sanitation.

6. Andrews, S. Hotel Management

Lotus career

Counseling

7. Chakravarti B.K. A Technical Guide to Hotel Operation

Metropolitan New

Delhi

8. Andrews S. Hotel Front Office

Tata McGraw Hill

Publishing Co. Ltd.

9.

JonesU. and

Shirley N. and

Pauline D.

Hospitality and Catering Cassue

10.

Paige Grace and

Jane Paige The Hotel Receptionist ELBS

11.

Ridgway J. and

Brian R. The Catering Management Hand book Kogan Page

12. Negi J. (1997) Professional Hotel Management

S. Chand Company

Ltd., London.

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