Draft- Course Structure-1st semester-HMCT

Contact Period Per Internal Assessment (For External Assessment (For

Sessional Subjects
Week Theoretical Sub) Theoretical sub)

Mid
Total Marks
Sl. Sessio Semester Theoretic Full
Course Category Subject Subject Code Lecture TA Intern Obj Subj Alloted TW PR Total Credit
No. nal Exam al Subject Marks
al For ESE
(CT)
Theoretical
Humanities & COMMUNICATION SKILLS IN
1 HMCT-101 2 -- 20 10 30 20 50 70 100 -- -- -- 100 2
Social Science ENGLISH - 1
FOOD & BEVERAGE SERVICE-
2 Core HMCT-102 4 -- 20 10 30 20 50 70 100 -- -- -- 100 4
I
3 Core FOOD PRODUCTION-I HMCT-103 4 -- 20 10 30 20 50 70 100 -- -- -- 100 4
ACCOMODATION
4 Core HMCT-104 3 -- 20 10 30 20 50 70 100 -- -- -- 100 3
OPERATION-I
COMPUTER
5 Basic Science HMCT-105 2 -- 20 10 30 20 50 70 100 -- -- -- 100 2
FUNDAMENTALS -1
Sessional
6 Core FOOD PRODUCTION-I HMCT-106 -- 2 -- -- -- -- -- -- -- 50 50 100 100 2
Humanities & ACCOMODATION
7 HMCT-107 -- 2 -- -- -- -- -- -- -- 25 25 50 50 1
Social Science OPERATION-I
Humanities & FOOD & BEVERAGE SERVICE-
8 HMCT-108 -- 2 -- -- -- -- -- -- -- 25 25 50 50 1
Social Science I
Total Credit Marks 15 6 100 50 150 100 250 350 500 100 100 200 700 19
 Communication Skills in English - 1
Course Code HMCT-101
Course Title Communication Skills in English - 1
Number of Credits and L-T-P 2[L-2,T-0,P-0]
Course Category PC
Prerequisites

Course Objective :
After completion of this course, the students will be able to :

1. Demonstrate use of basic grammar for sentence formation.

2. Write job descriptions, emails etc.
3. Understand the comprehensions better.
4. Show the use of various words by increasing vocabulary

Course Content :
Module No. Description of Topic Contact Hrs.
1.1. FUNCTIONAL GRAMMAR & VOCABULARY: TENSE: FORMATION AND
APPLICATION
1. 1.2. AFFIRMATIVE / NEGATIVE / INTERROGATIVE FORMATION 4
1.3. MODALS AND THEIR USAGE
1.4. CONDITIONAL SENTENCES
1.5. DIRECT AND INDIRECT SPEECH
2.1. ACTIVE AND PASSIVE VOICE
2.2. USAGE OF COMMON PHRASAL VERBS
2.3. SYNONYMS & ANTONYMS.
2. 2.4. ONE-WORD SUBSTITUTES 7
2.5. SENTENCES: SIMPLE SENTENCES, COMPOUND SENTENCES, COMPLEX
SENTENCES
2.6. ADJECTIVES & ADVERB
3.1. COMPREHENSION PASSAGES
3.2. READING AND
UNDERSTANDING ARTICLES FROM TECHNICAL WRITING
3. 3.3. INTERPRETING TEXTS: ANALYTIC 7
TEXTS
3.4. DESCRIPTIVE TEXTS, DISCURSIVE TEXTS
3.5. SQ3R READING STRATEGY
2
4.1. CONJUNCTION
4.2. NON FINITES, QUESTION TAGS
4.3. EMPHATIC WITH DO/DOES/DID 6
4. 4.4. SYNTHETIC OF THE SENTENCES
4.5. WORDS OFTEN CONFUSED
4.6. PREPOSITION
5.1. WRITING SKILLS: JOB APPLICATIONS, RÉSUMÉ,
5.2. MEMO, NOTICE, AGENDA
5. 5.3. E-MAIL ETIQUETTE, ADVERTISEMENTS 4
5.4. COMMON ERRORS: NOUNS AND PRONOUNS, ARTICLES, VERBS,
CONCORD, ADJECTIVES, ADVERBS, PREPOSITIONS, VOCABULARY
Total Number of Contact Hours 28

Weightage distribution in both objective , short and long answer type questions
:
 Group Name Unit Number Weightage (%)
A Objective 20
B Short 40
C Long 40

Course Outcome :

CO1 Know the basic grammar to use them for formation of sentences
CO2 Learn to enhance reading and writing skills
CO3 Increased vocabulary

Text Books :
English Grammar in Use. Murphy, Raymond

Fundamentals of Business Communication, Mukesh Chaturvedi

Reference Books :
Technical Communication, Raman, M & Sharma,

Food and Beverage Service

Course Code HMCT-102
Course Title Food and Beverage Service
 Number of Credits and L-T-P 4 [L-4,T-0,P-0]
Course Category PC
Prerequisites

Course Objective :
After completion of this course, the students will be able to :

1. This course will impart basic knowledge of food service.

2. This will teach student about different types of catering establishments, which includes different
types of menus and their planning.
3. This will also prepare them for entry level jobs in food service outlets by enabling them with
food service skills.

Course Content :
FOOD & BEVERAGE Service
Sl No. Topic Sub-Topic Hours

Theo Prac.

Introduction to (1) Introduction to the hotel industry &

the hotel & growth of the hotel Industry in India
Catering (2) Role of Catering establishment in
01
Industry the travel/tourism industry
(3) Types of F&B Operations
(Classification)
(4) Commercial: Residential/ Non-residential
Welfare:
Industrial/Institutional/Transport (Air, Road, Rail,
Sea)

Structure of the Catering Industry (a 14

brief description of each type) & career
opportunities therein.

02 Departmental 1. Organization of the F&B Dept. of the

Organisation & hotel
Staffing
2. Principle staff of various types of F&B Operations.
French Terms of F&B Staff.

3. Duties & responsibilities of the F&B Staff

4. Attributes of a good waiter
14
5. Inter-Departmental Relationships (within F&B &
with other departments).
Different Food 1. Coffee Shop
Service Areas 2. Snack bar/ Counter Service
3. Vending Machines
4. Speciality Restaurants
5. Banquet operations
6. Room Service
7. Bar Service

1. Pantry
03 2. Food Pick-up Areas
3. Stores
4. Linen Room 14
Ancillary
5. Kitchen Stewarding
Department
04 F&B Service Classification of equipments'- familiarizations
Equipments 1. Criteria for selection & requirements
2. Crockery
3. Tableware (Silver/Stainless)
4. Glassware
5. other equipments
6. Care & maintenance of equipments
Including Silver Policing

French Terms related to the above 14

Total 56

Weightage distribution in both objective , short and long answer type questions
:

Group Name Unit Number Weightage (%)

A Objective 20
B Short 40
C Long 40
Course Outcome :

CO1 List the various types of F&B Operations. Define Various F&B Outlets Translate the
basic F&B Terms in French. 6. List the attributes of a good waiter
CO2 Recall the courses of the French Classical Menu. Memorise the accompaniments of
classical dishes.
CO3 Translate the basic F&B Terms in French. List the attributes of a good waiter.
Recall difference between the French Classical set up and the Indian cover set up
Text Books :
Books Recommended 1. Food & Beverage Service – Denis Lillicrap 2. Food & Beverage Service – Vijay
Dhawan 3. Food & Beverage Service- Rao J Suhas

FOOD PRODUCTION
 Course Code HMCT-103

Course Title FOOD PRODUCTION FOOD PRODUCTION -I

Number of Credits 4
Course Category THEORY
Prerequisites

Course Objective :
The module focuses on developing and understanding of the attitudes, behaviour, of food and
beverage production personnel and also develops understanding and application of skills
required to prepare commercial dishes in the professional kitchen and bakery

1) To explain the different types, qualities and uses of commodities relevant to the
food and beverage trade.

2) To demonstrate a variety of methods used for cooking vegetables, meats, egg and
fish.

3) To practise making menus based on menu planning principles and objectives.

4) To practise the making of basic Indian gravies, rice and cereal preparations.

5) To practise the making of basic pastries, breads, cookies and creams.

6) To practice skills in real time in a hotel kitchen.

Mo Description of Topic Contact Hrs.
dule
No.
1. Introduction to cookery

1.1 Levels of skills and experience

1.2 Attitude and Behavior in the Kitchen
1. 4
1.3 Personal Hygiene

1.4 Uniform

1.5 Safety procedure in handling equipments

2. 2. Culinary History

2.1 Origin of modern cookery

4
3.Hierarchy and department staffing

3. 3.1 Classical brigade 4

3.2 Modern staffing in various category of hotels

3.3 Duties and responsibilities of chefs

3.4 Interdepartmental co ordination

4. Kitchen organization and layout

4. 4.1 General lay out of Kitchen in various organization 5

4.2 Lay out of receiving area
4.3 Lay out of service and wash up

5. Equipment and fuel

5.1 Classification of fuel, advantage and disadvantage

5.2 Equipments used in Kitchen, its care and maintenance 7
5.
 6. Aims and objective of cooking
4hrs

7.Methods of cooking food

7 10
7.1 Different methods of cooking food
7.2 Principles of various methods

7.3 Care and precaution

7.4 Selection of food for each type of cooking method

7.5 Cuts of Vegetables

7.6 Classification of Fruits and its usage in cookery

7.7 Types of Salads and Salad Dressing

8.Basic Food Production - I

8.1 Stocks - Types, method of preparation, recipes, storage, uses,
care and precaution.

8.2 Soups - Classification with examples, garnishes, thickening

agents.

8.3 Sauces — Classification, recipe of mother sauce, rectification,

8 derivatives, use with menu examples 10

9. Culinary terms

9 9.1 Indian

9.2 International 8

Total Number of Contact Hours

56 Hours

Weightage distribution in objective , short and long answer type questions :

Group Name Unit Number Weightage (%)

 A Objective 20
B Short 40
C Long 40

Course Outcome :

CO1 To explain the different types, qualities and uses of commodities relevant
to the food and beverage trade.

CO2 The module focuses on developing and understanding of the attitudes,

behaviour, of food and beverage production personnel
CO3 Introduction to various methods of cooking
CO4 Understanding of basic stocks, soups and suces
Course Books :

Reference Books :
Text Books:

1. David Foskett , Practical Cookery , Book Power

2. David Foskett, Victor Ceserani , Theory of Cookery , Book Power
3. Mohini Sethi, Institutional Food Management ,New Age International Ltd.
4. P.S. Bali , Food Production Operation , Oxford University Press
5. P.S. Bali , International Cuisine & Food Production Management , Oxford University Press

Accommodation Operation

Course Code HMCT-104

 Course Title Accommodation Operation
(Theory 1st year 1st Semester)

Number of Credits and L-T-P

Course Category AO
Prerequisites

Course Objective:
After completion of this course, the students will be able to steate and explain the basic concepts of

 Role of Housekeeping in Hospitality Industries

 Layout of the Housekeeping Department
 Function Of Hospitality Industry.
 Types of Rooms
 Types of Food Plans incorporated in Room

Course Contents:
Module Description of Topic Contact
No. Hrs.
1.1. Role of Housekeeping in Hospitality Industries

a) Identify the importance of housekeeping operations in

1. the hospitality industry. 6
b) In guest satisfaction and repeat business.

1.2. Layout of the Housekeeping Department

a) Identifying different areas of Housekeeping Department.

1.3. Organizational Hierarchy & Function of Various level of Staff

 a) Large
b) Medium
c) Small
d) Types of hotels
e) Duties and responsibilities of
f) Executive Housekeeper 7
I) Assistant Housekeeper
ii) Floor Supervisor
iii) Public Area Supervisor
iv) Houseman
v) Cloakroom Attendant
vi) Room Attendant
vii) Linen room staff
viii) Laundry staff
g) Terms used in the Housekeeping department.
h) Various status of rooms.

1. 4. CLEANING EQUIPMENT 3
a) Classification and selection of cleaning equipment.
a) Identify the different cleaning equipment (manual and
mechanical).
b) Identify the different parts of the room attendant's trolley
and understand its function..

1.5 CLEANING AGENT

2.
Selection criteria of cleaning agents.
a) Classification of cleaning
agents. Selection criteria
of cleaning agents. 2

CLEANING ORGANISATION

a) Principles of cleaning, hygiene and safety factors in clean. 2

b) Methods of organizing cleaning.
c) Frequency of cleaning daily, periodic, special, Weekly
d) Design feature that simplify cleaning
e) and care of Equipment’s.
f) Hand over the Equipment shift wise.
1
Fire: Type of Fire & Type of Extinguisher
 Medical service for the Guest & Staffs First aid facility.

Hospitality Industry
a)History of the Hotel Industry
b) Growth of the hotel 5
industry in India.
Classification of Hotels

a) Classification by size
b) Classification by location.
c) Classification by Market Segmentation.
d) Classification on Ownership Basis
e) Supplementary Accommodation ,
f) Time Share & Condominium..
Commercial Hotel, Airport Hotel, Resort, Timeshare & Condominium,
Conference & Convention Centre

Types of Rooms 4

a) Single, Double, Twin

b) Suite
c) Duplex suite
d) Penthouse Suite
e) Cabana 2
f) Lanai

Basis of charging Room Tariff

a) Check-out time basis.
b) Night Spent basis.
c) 24 hour basis.
d) Day spent basis.

Types of Food Plans incorporated in Room Tariff

3. 3
a) European Plan (EP)
b) Continental Plan (CP)
c) Bermuda Plan(BP)
d) Bed & Breakfast Plan (B&B)
e) Modified American Plan (MAP)
f) American Plan (AP)
 Organization of Lodging Properties
a) Hotel Organization Charts of Small, Medium & Large Hotels
b) Departmental Classification according to Revenue 4
producing,
& Non- Revenue producing departments
c) Organization chart of Front Office Department
d) Job Description of Front Office Personnel
e) Sectional Layout of Front Office & Lobby
f) Essential Attributes of Front Office Staff
Front Office Equipment 3
Room, bedding & Rates

a) Rate & Room categories

b) Types of Bedding
c) Discounted Room Rates & their codes
d) Room Locations

Total Number of Contact Hours 42

\

Course Outcome :
AO 1 Knowledge about Hostility Industries
AO 2 Learn about Housekeeping, Front office, Guest ‘s basic requirement
AO3 Introduction to Hospitality service
AO4 Understand Basic knowledge of Hotel Industries.

Reference Books:
 Housekeeping Marilynne Robinson
 Hotel, Hostel and Hospital Housekeeping

 HOTEL FRONT OFFICE: OPERATIONS AND MANAGEMENT

Reference Books :
Fundamentals of Computers,V Rajaraman
 Basic Computer Fundamentals
Course Code
HMCT-105
Course Title Computer Fundamentals-1
Number of Credits and L-T-P 2[L-2,T-0,P-0]
Course Category PC
Prerequisites

Course Objective :
After completion of this course, the students will be able to :

1. Label the parts of computer and state their uses

2. Explain and list down advantages , disadvantages of operating system, software and
internet.
3. Point out the different tasks and icons of Windows
4. Illustrate use of HTMl
5. Tell the definition and significance of computer networks.
Course Contents:
Module No. Description of Topic Contact Hrs.
1.1. DEFINITION OF COMPUTERS, GENERATIONS OF COMPUTERS
1.2. CHARACTERISTICS OF COMPUTER, CLASSIFICATION OF
COMPUTERS
1.3. FUNDAMENTAL BLOCK DIAGRAM OF COMPUTER: CPU, INPUT &
1. OUTPUT UNIT 4
1.4. INPUT DEVICES, OUTPUT DEVICES, TYPES OF PRINTER’S
1.5. , MEMORY, CD-ROM, HARD DISK, FLOPPY DISK
1.6. DEFINITION OF SOFTWARE, TYPES OF SOFTWARE-SYSTEM
SOFTWARE
1.7. COMPUTER LANGUAGES: DEFINITION, TYPES OF
PROGRAMMING LANGUAGES
2. 2.1. INTRODUCTION TO OPERATING SYSTEMS: TYPES OF OPERATING
SYSTEM
2.2. FUNCTIONS OF OPERATING SYSTEM EXAMPLES
2.3. LANGUAGE PROCESSORS :ASSEMBLERS, INTERPRETERS,
COMPILER AND EDITORS. 4
2.4. LANGUAGE PROCESSORS :ASSEMBLERS, INTERPRETERS,
COMPILER AND EDITORS.
2.5. INTRODUCTION TO INTERNET, INTERNET ACCESS
2.6. INTERNET BASICS
3.1. PROTOCOLS-TCP/IP,HTTP,FTP
3.2. WORLD WIDE WEB(WWW)
3. 3.3. WEB PAGES & HTML 2
3.4. WEB BROWSERS, APPLICATIONS OF INTERNET.
4.1. ADVANTAGES AND DISADVANTAGES OF INTERNET.
4.1. INTRODUCTION TO E-MAIL
4. 4.2. ADVANTAGES AND DISADVANTAGES OF E-MAIL SERVICES 4
4.3. MAILING BASICS, E-MAIL ETHICS
4.4. MS-DOS INTERNAL AND EXTERNAL COMMANDS.
4.5. WINDOWS NOTEPAD, ACCESSORIES AND WINDOWS EXPLORER
5.1. INTRODUCTION TO WINDOWS, STARTING WINDOWS
5.2. DESK TOP, TASK BAR, START UP MENU
5.3. WORKING WITH PROGRAMS AND ICONS-ADDING, REMOVING,
STARTING AND QUITTING PROGRAMS 7
5. 5.4. WORKING WITH FILES AND FOLDERS-CREATING, DELETING,
OPENING, FINDING, COPYING, MOVING AND RENAMING FILES AND
FOLDERS
5.5. CONTROL PANEL, SETTING, MY COMPUTER, RECYCLE BIN,
6.1. WEB BROWSERS, SEARCHING FOR INFORMATION-SEARCH
ENGINES
6.2. THE NEED AND USE OF COMPUTER NETWORKS
 6.3. CONCEPTS OF NETWORKING-LAN, WAN, MAN
6. 6.4. ISP’S IN INDIA AND THEIR RESPONSIBILITIES. VIDEO 7
CONFERENCE, DOWNLOADING AND UPLOADING FILES
6.5. INTRODUCTION TO HTML
6.6. BASIC TAGS, FORMATTING TAGS, STYLE SHEETS, TABLE
HANDLING, LISTS, HYPERLINKS IN HTML
Total Number of Contact Hours 28

Weightage distribution in both objective , short and long answer type questions
:

Group Name Unit Number Weightage (%)

A Objective 20
B Short 40
C Long 40

Course Outcome :

CO1 Knowledge about computer basics

CO2 Learn about OS, software & internet
CO3 Introduction to Windows, HTML & Email
CO4 Understand computer networks

Course Books :
1. Sanjay Saxena: A First Course in Computers. Vikas Publishing House.
2. Alexis Leon and Marthews Leon: Introduction to Computers

Reference Books :
Fundamentals of Computers,V Rajaraman
 FOOD PRODUCTION
Course Code
HMCT-106
Course Title FOOD PRODUCTION FOOD PRODUCTION -
I
Number of Credits 2
Course Category Practical
Prerequisites

Course Objective :
Course Objective :

The module focuses on developing and understanding of the attitudes, behaviour, of food
and beverage production personnel and also develops understanding and application of skills
required to prepare commercial dishes in the professional kitchen and bakery

1) To explain the different types, qualities and uses of commodities relevant to the

food and beverage trade.

2) To demonstrate a variety of methods used for cooking vegetables, meats, egg and fish.

3) To practise making menus based on menu planning principles and objectives.

4) To practise the making of basic Indian gravies, rice and cereal preparations.

5) To practise the making of basic pastries, breads, cookies and creams.

6) To practice skills in real time in a hotel kitchen.

Course Contents:
 Food Production & Patisserie (Practical)

Module Description of Topic Contact

No. Hrs.
Identification of Vegetables
 Identification and classification
 Quality points
Unit-01  Tips on Vegetable Cookery 3.5 HRS
 Different cuts on Vegetable: Juliene,
Jardiniere, Mignonette, Dices, Cube,
Macedoine, Paysanne, Shred, Concasse
Mirepoix
 Methods of cooking vegetables
 Boiling (potatoes, beans, Cauliflower)
 Frying (aubergines, potatoes)
Unit-02  Steaming (cabbage) 3.5 HRS
 Baking (Potatoes, turnips)
 Braising (onions, leeks, cabbage)
 Blanching of Tomatoes, Capsicum
Identification& Preparation Of Poultry
Demonstration
 Cuts of poultry (Saute, Boneless & Tandoor)
 Preparation and jointing of Chicken
Preparation of simple chicken dishes such as
Tandoori Chicken
Chicken tikka, Tikka hara Bhara
Demonstration
Unit-03 3.5 HRS
 Cuts & Preparation of poultry (Grilling,
Ballottines, Supremes)
 Preparation and jointing of Chicken
Preparation of simple chicken dishes such as
 Poulet grille Diable
 Poulet Maryland
 Poulet Roti al’Anglaise
 Poulet sauté Chasseur
Identification & Preparation of Fish

Unit-04  Identification and classification offish such as 3.5 HRS

Flat & Round Fish
 Storing and quality points
 Demonstration: Ø Different cuts of Flat &
Round Fish
Preparation of simple Fish dishes such as
 Grilled Pomfret/ Pomfret meuniere/ Fish Orly/
GoujonofBhetki
 Fried fillets of Bhetki (Crumbed)/Bhetki
Colbert/Maitre d'hotel butter
 Fish a'l anglaise
Identification & Preparation Of Shellfish
 Identification and classification
 Storing and quality points
Demonstration
 Butterfly Prawn
Egg and Breakfast Cookery

Preparation of varieties of Egg dishes such as

 Boiled egg (Soft & Hard)
 Fried (sunny side up, double fried) egg
 Poached egg
Unit-05 3.5 HRS
 Scrambled egg
 Egg en cocotte
 Omelet (variation), Spanish omelet

 Accompaniment: Hash Brown potatoes,

Grilled Tomatoes, sausages, Bacon &

Preparation of Stocks
 Definition, classification, and uses of stock
 Definition, classification, and uses of Glaze.
 Demonstration & Preparation of
 White stock
Unit-06 3.5 HRS
 Brown stock
 Vegetable stock 
 Fish stock 
 Court Bouillon 
 Meat and fish glaze
Preparation of Sauces
 Definition, classification, and uses of sauce.
Unit-07 3.5 HRS
 Thickening agents and their function in sauces.
 Definition and classification of roux
Unit-08 Preparation Mother Sauces With 3 3.5 HRS
 Derivatives of each with examples

 White roux
 Bechamel and various derivatives, and serving
suggestions.

 Mornay/cheese sauce, Mustard sauce, Parsley sauce.

 Blond roux

 Veloute and various derivatives, and serving

suggestions.
 Allemande sauce, Supreme sauce,
Normande sauce.
 Brown roux
 Espagnole

 Demiglaze and various derivatives, and

serving suggestions.

 Charcutiere, Lyonnaise, Madeira sauce,

Piquant sauce.

 Tomato sauce and various derivatives, and

serving suggestions.
 Tomato Concassee
 Provencale, Italienne, Portugaise sauce.
 Hollandaise and various derivatives, and
serving suggestions,
 Bearnaise. Mousseline, Choron.

 Mayonnaise and various derivatives, and

serving suggestions.
 Tartare, Remoulade. Cocktail.
 Prawn Cocktail
 Oeuf Farcis
Salads
Basic simple salads and dressings
Unit-09  Coleslaw, potato Salad 3.5 HRS

 Waldorf & Russian

salad
Preparation of Soups
Unit-10 3.5 HRS
 Definition, classification of soups Preparation
 of basic soups (Different category)
 Consomme, (Royale, Carmen, Clermont,
Ambassadrice, Juliene)
 Cream (Tomato, Spinach, Vegetables)
 Puree (Lentil, Peas, Carrot)
 Scotch Broth, Minestrone
 Veloute
 National Soups (Mulligutany, French Onion)
 Bisque
Basic Indian Cuisine
i) Rice, cereals & pul ses
A. Identification of various varieties of rice,
cereals and pulses
B.Simple preparations such as
Unit-11 • Boiled rice (draining & absorption method)
3.5 HRS
• Fried rice
• Various simple dal preparations

• Wheat products like, chappaties, parathas,

phulkas, pooris
Indian masalas
A.Composition of basic Indian masalas
• Green
• White
• Brown
• Tandoori
Unit-12 3.5 HRS

B.Preparation of these and incorporation in

simple dishes such as

Vindaloo, korma, tikka, safed mas, navrattan

korma.
C. Thickening, coloring and souring agents.
Total Hours 42 hrs

Weightage distribution in objective , short and long answer type questions :

Group Name Unit Number Weightage (%)

A Objective 20
B Short 40
C Long 40
Course Outcome :

CO1 To explain the different types, qualities and uses of commodities relevant
to the food and beverage trade.

CO2 The module focuses on developing and understanding of the attitudes,

behaviour, of food and beverage production personnel
CO3 Introduction to various methods of cooking
CO4 Understanding of basic stocks, soups and suces
Course Books :

Reference Books :
Text Books:

1. David Foskett , Practical Cookery , Book Power

2. David Foskett, Victor Ceserani , Theory of Cookery , Book Power
3. Mohini Sethi, Institutional Food Management ,New Age International Ltd.
4. P.S. Bali , Food Production Operation , Oxford University Press
5. P.S. Bali , International Cuisine & Food Production Management , Oxford University Press
 Accommodation operation
Course Code HMCT-107

Course Title Accommodation operation Accommodation

operation

Number of Credits 1
Course Category Practical

Prerequisites

Course Objective :
The module focuses on developing and understanding of the attitudes, behaviour, of accommodation
operation personnel and also develop understanding and application of skills

 Describe the organization set up of housekeeping department

 Discuss the science and methods of cleaning.

 This course will enable the participant to perform the basic operations of the department
like taking reservations, performing check-ins, up selling and handling during the stay
activities, including guest management.
 PRACTICAL

Sl Topic Hours/year
01 Room Layout and Standard Supplies 04

02 Cleaning Equipment 04

03 Cleaning of different surfaces • Daily • Periodic • Special tasks 03

04 a) Etiquettes, Manners, Posture & Gesture 02

05 b) Identification of F. Office Equipment & Furniture 03
06 c) Familiarization with various F. Office documents 03

07 d) Telephone mannerisms 02

Weightage distribution in objective , short and long answer type questions :

Group Name Unit Number Weightage (%)

A Objective 20

B Short 40

C Long 40
Course Outcome :

CO1 Classify the hotels on the basis of specific parameters.

CO2 Illustrate the Organization structure of Hotels and Rooms Division department

CO3 Differentiate between the types of rooms and clarify the basis of charging room
tariff and different meal plans.

CO4 Demonstrate room cleaning procedures

Course Books :

Reference Books:
 Housekeeping Marilynne Robinson
 Hotel, Hostel and Hospital Housekeeping

 HOTEL FRONT OFFICE: OPERATIONS AND MANAGEMENT

 FOOD AND BEVERAGE SERVICE 1
Course Code
HMCT-108
Course Title Food and Beverage Service 1 Sessional

Number of Credits 2
Course Category Sessional
Prerequisites

Course Objective :
The module focuses on developing and understanding of the attitudes, behaviour, of food and
beverage production personnel and also develops understanding and application of skills
required to prepare commercial dishes in the professional kitchen and bakery

 To develop and perfect skills and techniques in the basic operational activities of food and
beverage service of Breakfast, Lunch and Dinner.

 Familiarization of Restaurant Equipment

 Method of cleaning and upkeep of silver

 Arrangement of Sideboards
 Laying of Table Linen
 Lay-out for various meals
 Folding serviettes in various designs
 Receiving guests and taking orders
 Service of Food
 Service of Breakfast
 Course Contents:

Sl Topic Hours
01 INTRODUCTION TO THE FOOD & BEVERAGE DEPARTMENT-Overview, 8
Importance of grooming, Grooming standards & checklist, Familiarization &
identification of food service areas & ancillary areas with tools & equipment,
Soft skills—Importance & Service drivers

02 PREPARATION OF SERVICE-Mise-en-scene, Mise-en-place, & Opening, 7

operating & closing duties, SOCIAL SKILLS- Handling guest complaints,
Telephone manners & Dining & service etiquettes. Listening skills, delighting
the guest, Storytelling, Spontaneity, Gaining guest loyalty & seeing off the
guest
03 APPLICATION OF MENU PLANNING EXERCISE FRENCH CLASSICAL MENU & 6
INDIAN MENU-Examples from each courses, Cover of each course,
Accompaniments

Weightage distribution in objective , short and long answer type questions :

Group Name Unit Number Weightage (%)

A Objective 20
B Short 40
C Long 40

Course Outcome :

CO1 Set standards of Grooming, Identify different equipments

CO2 Prepare for food and beverage service as per industry standards
CO3 Plan simple 3 course menu and lay out of table

Course Books :
Books Recommended 1. Food & Beverage Service – Denis Lillicrap 2. Food & Beverage Service – Vijay
Dhawan 3. Food & Beverage Service- Rao J Suhas