House Keeping – D114
Duration: Min 1 year – Max 2 years
Eligibility: +2 or equivalent
Course details:
S. No
Subject Code
Subject Name
Credits
1
2
3
4
5
DHK1
DHK2
DHK3
DHK4
DHK5
Business communication
Hotel French
House keeping Operation
Hotel Engineering
Project Work – Viva voce
6
6
6
6
8
Paper – 1
BUSINESS COMMUNICATION
UNIT – I:
COMMUNICATION:
Barriers of communication, overcoming the barriers, listening barriers, guidelines for effective
listening.
UNIT – II:
EFFECTIVE SPEAKING
English for Restaurant & Hotel: Polite and effective enquires and responses/addressing a
group/essential equalities of a good speaker, delivering the speech/ pronunciation, importance of speech in
hotels.
UNIT – III:
USING THE TELEPHONE
The nature of telephone activity in the hotel industry/ the need for developing telephone
skills/developing telephone skills.
UNIT – IV:
JOB SEARCH
Planning the search for career employment /preparing a resume/applying the job interview
guidelines for interview performance.
UNIT – V:
REPORT WRITING
Definition, types of reports, their purposes, planning the report, writing the report/specific report,
writing tasks relevant to hotels such as (a) improvement proposal rearrangements, expansion, refreshing,
etc., (b) Disputes, brawls mishaps (c) complaints
REFERENCE BOOKS
1.
Business Communication – M.Balasubrahmanyan
2.
Essentials of Business Communication – Reddy, Appannaiah, Nagaraj, Raha Rao
3.
Business Communication – U.S. Raj, S.M. Rai
4.
How to write Business Letters – Ann Dobson
5.
Business Communication – Homri Pradhan, D.S. Bhende, Vijaya Thakva
Paper – 2
HOTEL FRENCH
UNIT – I:
Introduction to language – letters of the alphabet and their pronunciation distinction
between vowels and consonant words and the use of different accents.
Self – Introduction
Presenting and introducing another person
Greetings- how to greet and reply to a greetings
UNIT – II:
At the reception desk of a hotel in the restaurant – Dialogue
UNIT – III:
List of names of
a.
Professions
b.
Countries and their nationalities
c.
Fruits and vegetables
Numeric from 1 to 100
The time of the day
Members of the family
UNIT –IV:
Hotel and kitchen personnel in French terms
The names of the utensils used in kitchen & restaurant.
UNIT – V:
Grammar – Conjugation – Personal Pronouns
REFERENCE BOOKS
Le Fracals de L’hotellerie et de La Restauration – CLE – international.
Paper – 3
HOUSE KEEPING OPERATION
UNIT I:
Define Hotel - classification of Hotel– Organizational Structure of front office – Qualities
of Front Office Staff
UNIT II:
Introduction to front office– Types of rooms – types of plan – tariff structure – equipment
used in front office – types of equipment – manual – semi automatic & automatic system
UNIT III:
Reservation – Meaning – need for reservation - mode & sources of reservation –
reservation system - Whitney rock system – group reservation - Reservation availability & cancellation
procedure.
UNIT IV:
Importance of house keeping department – Department organization chart - Duties and
Responsibility of house keeping staff – House keeping outlets – need for co-operation & co-ordination with
other department. Classification of cleaning equipment – manual & mechanical - handling & selection
procedure of cleaning equipment. Cleaning agents – selection & handling procedure of different type of
cleaning agent
Room Cleaning Procedure – Daily Cleaning of room – room inspection – guest supplies
UNIT V:
& amenities from housekeeping - lost & found procedure – types of key and its control
REFERENCE BOOKS
1.
Hotel Front Office Training manual - Sudhir Andrews
2.
Basic Front Office Procedure – Peter Franz Renner
3.
Effective Front Office Operation – M. Kesavana
4.
Hotel House Keeping Training manual - Sudhir Andrews
5.
Hotel, Hostel & Hospital House Keeping – Joan C. Branson
PRACTICAL: BASIC FRONT OFFICE & HOUSE KEEPING OPERATION
Front Office

Should know the superior & sub ordinate staff

Ability to take up reservation by all modes

Handling cancellation of reservation Booking

Knowledge of all form’s and charts

Check in & check out procedure
House Keeping

Awareness of all jobs & performed in house keeping staff

Identification & handling of cleaning equipment & agents

Bed making

Cleaning & Polishing of various surfaces
Paper – 4
HOTEL ENGINEERING
UNIT – I
: Maintenance
Preventing & Breakdown Maintenance, Comparisons.
a.
Role & importance of Maintenance department in the hotel industry with emphasis on its
relation with other department of the hotel.
b.
Organization chart of Maintenance department, duties & responsibilities of Maintenance
department.
UNIT – II
: Fuels used in Catering Industry
a.
Types of fuel used in catering industry: calorific value; comparative study of different fuels.
b.
Calculation of amount of fuel required & cost.
UNIT – III
: Gas
a.
Heat terms & units; method of transfer.
b.
LPG and its properties; Principal of Bunsen & burner, Precautions to be taken while handling
gas; low and high – pressure burners, corresponding Heat output.
c.
UNIT – IV
a.
Gas bank, location, different types of manifolds.
: Electricity
Fundamentals of electricity, insulator, conductors, current, potential difference resistance,
power energy concept; definitions, their units & relationship, AC, & DC; single face & three
faces & its importance on equipment specifications.
b.
Electric circuit, open circuit, & close circuit, symbols of circuit elements, series & parallel
connections, short circuit, fuses; MCB, earthing, reasons for placing switches on live wire
side.
c.
Electric wires & types of wiring.
d.
Calculation of electric energy consumption of equipment, safety energy consumption of
equipment, safety precaution to be observed while using electric appliances.
e.
Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas
discharges lamps, illumination, & unit of illumination.
f.
External lighting
g.
Safety in handling electrical equipment.
UNIT – V
: Water System
a.
Water distribution system in a hotel.
b.
Cold water system in India.
c.
Cold water cistern swimming pools.
d.
Hot water supply system in hotels.
Paper – 5
PROJECT WORK AND VIVA – VOCE