M. Sc (Hotel & Catering Management) – P155
Duration: Min 2 years – Max 4 years
Eligibility: Relevant degree
Course details:
S. No
First year
1
2
3
4
5
6
Subject Code
Subject Name
Credits
MHM1
MHM2
MHM3
MHM4
MHM5
MHM6
4
4
4
6
6
2
7
8
MHM7
MHM8
Business Communication
Hotel French
Food Production & Kitchen Management
Food & Beverage Service
Front Office & House Keeping Operations
Food Production & Kitchen ManagementPractical
Food & Beverage Service-practical
Sales, Marketing & Service Management
2
4
Paper – 1
BUSINESS COMMUICATION
UNIT – I
To develop ability in the student to have precise self-expression both inverbal and
written forms and in objective reporting.
UNIT – II
To make students think creativity and analytically and to develop in them correct
pronounciation. Essays, report – writing, précis, comprehension of passages, basic letter
writing, memorandum, official letters, etiquettes and manners, elocution, G.D., debating,
speeches and presentation.
UNIT – III
Quotations, Official orders, records of disputes, notices and circulars.
UNIT – IV
Writing Bio-Data for job interviews, job descriptions, letters of application and
resignation.
UNIT – V
Common barriers of communication and listening. Telephone skills.
Reference:
Text book.
Rajendrapal and Koralahalli J.S – Essentials of business correspondence
Reference books
Ramesh M.S.and Pattan Shetty – Effective business English and correspondence
Sharma R.C.Krishna Mohan – Business Correspondence and Report writing
Monipally – The craft of business letter writing.
Paper – 2
HOTEL FRENCH
UNIT – I:
Introduction to language – letters of the alphabet and their prounciastion
distinction bertween vowels and consonant words and the use of differetn accents.
Self – Introduction
Presrnting and intreoducing another person
Greetings- how to greet and reply to a greetings
UNIT – II:
At the reception desk of a hoterl in the resturant – 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:
Grammiere – Conjugaison – Personal Pronouns
REFERENCE BOOKS
Le Fracals de L’hotellerie et de La Restauration – CLE – international.
Paper – 3
FOOD PRODUCTION & KITCHEN MANAGEMENT
UNIT – I
Introduction to cookery – levels of skills and experience Atttiude and behaviour in
the kitchen, personal hygiene uniforms.
Safety procedures in handing equipments
Culinary history – origin of Modern Cookery, Basic principles of food production – Cuts
of Vegetables.
UNIT – II
Cooking Methods – Aims and objects of cooking food. Methods of Heat Transfer
– Conduction – Convection, Radiation. Cooking Methods – Special Methods of Cooking
– Salem Cooking – Microwave.
UNIT – III
Characteristics of Raw Materials – Salt – liquids – Sweetening – Fats and Oils –
Sugar used in Bakery – Flavouring and Seasonings – Eggs.
UNIT – IV
Hierarchy and kitchen Staffing – Classified brigade, Modern Staffing in various
category of holes, Role of executive chief, Duties and responsibilities of vrious chets, cooperation with often departments.
UNIT – V
Meat cookery – Introduction, Cuts of beaf / Veal / lamb / mutton, Cust of Pork,
Verify of meats.
Classification of fish with examples, cut’s of fish.
Selection of fish and shell fish.
Stock : Definition, Preparation of various stock – Care and precautions in Stock Making.
Soup : Classification with examples, basic recipes – accompaniments for Soups.
Sauces : classification, recipes for Mother Sauces – derivatives .
Reference Books :
1. Modern cookery for beaching & trade Philip E. Thangam.
2. Theory of cookery – Kridhna Arora.
3. The complete guide to the Art of Modern Cookery – Escoffier.
4. Practical professional cookery – Cnnsknell & Kauffmann.
5. Cookery – an Introduction – Cesarni & Kinton.
6. Theory of Catering.
Paper – 4
FOOD & BEVERAGE SERVICE
UNIT – I
Introduction to the hotel Industry ; Role of catering establishment in Tourism
Industry, Growth of the hotel industry ; Classification of F&B operation ; Structure of
catering industry.
UNIT – II
Types of F& B outlets, Restaurants, coffee show, Discotheques, night club,
Banquets, room service, Gill room Bar, Pubs, Drive inn, take away, Out door catering.
Ancillary department, Food pick up area, stores, kitchen stewarding.
Classification of service equipment, Identification of equipment – Selection
criteria of equipment & maintenance of equipment.
UNIT – III
Organizational hierarchy of F & B service department ; Duties and
responsibilities of F & B staff ; Attributes of Food & Beverage service personnel ; skill of
F & B staff ; Relationship with other department.
UNIT – IV
Menu, Origin of menu ; Functions & Importance of menu, Types of Menu (Table
d’hole, A 1a carte) Nouvelle cuisine, planning of menu card, planning a menu, criteria
for an ideal menu, French classical menu, Type of meal, English Breakfast, American
congenital.
UNIT – V
Type of service, cover layout for each service, Mise – en – scene and mise – en –
place, Importance of side board, restaurant reservation system, receiving the guest.
Simple control system.
Necessity and Functions of a control system – F & B control cycle – Making bills
– Theft control procedure – record keeping.
Reference:
1. Food & Beverage Service by Dennis R. Lilli Carp,
2.
Food & Beverage Service by Sudsier Andrews.
Text Book :
Professional Food and Beverage Service Management by Brian Verghese.
FOOD & BEVERAGE SERVICE - PRACTICAL
1. Familiarization of equipment.
Crokery, silverwork, Glasslwork, cutlery, Hollware.
2. Methods of cleaning, Silverwork.
3. Laying up of various meals and menus compiling simple menu.
4. Difference types of nap king folds.
5. Laying Cover:
Service of different types of foods.
Holding places and cutleries.
Changing of cash tray.
6. Receiving guest - Taking order
7. Service of non-alcoholic beverage.
Paper – 5
FRONT OFFICE & HOUSE KEEPING OPERATION
FRONT OFFICE
UNIT – I
Introduction to hotel industry – Historical Background, Modern Trends that
accelerate the growth of industry.
UNIT – II
Classification of hotel, Criteria of star hotel, Facilities of a star hotel, organization
chart of front office department, including uniformed staff, duties & responsibilities of
Front Office Staff, Front office layout, lobby and its staff, qualities of Front Office staff.
UNIT – III
Front office equipment – manual system, semi automatic system, Automatic
system, type of rooms type of plans, tariff structure. Communication – importance of
effective communication in hotel industry – Department with which front office
communication.
UNIT – IV
Front office and guest handling, Pre-Arrival, Arrival, During Stay, Departure.
Types of reservation, Reservation modes and sources of reservation, computerized
reservation records.
UNIT – V
Guest Accounts, Basic of keeping account, Guest ledger, City ledger, cashier’s
reports, Presentation and settlement of Bill.
Reference:
1. Hotel Reception – By Arnold Heineman.
2. front Office Management – By S.K. Bhatnagar.
3. Front Office Training Manual – By Subhir Andrews.
PRACTICAL :
1. Taking reservation.
2. Concentration and change.
3. Telephone conversation.
4. Chairs showing availability of rooms.
5. Practice on room management system.
6. Handling of front office equipment.
6. HOUSE KEEPING OPERATION:
UNIT – I
Introduction to housekeeping department, Role of housekeeping in hospitality
industry, classification of hotel, classification of rooms.
UNIT – II
Layout of housekeeping department, organization of a housekeeping department,
Job description of housekeeping personnel, Department that housekeeping coordinates
with, Qualities of housekeeping staff.
UNIT – III
Classification of cleaning equipment, Manual mechanical, selection criteria of
equipment, cleaning agent, selection criteria of cleaning agent, classification of cleaning
agent (alkalis, acids, solvents, abrasives, deodorizing, disinfectant, distribution and
control).
UNIT – IV
Maids Service room, Layout and essential Features, organizing maid’s trolley,
preparing a room, standard guest room supplies, Guest room inspection, public area
cleaning, Types of keys, control of keys.
UNIT – V
Laundry service, last & found procedure load & found register, House keeping
clearical work, Role of the control desk. Marinating of stock record, preparation of
budget.
Reference:
1. House Keeping training manual – by Sudhir Andrews.
2. A student handbook of Housekeeping – by A.M. Kaye.
3. The professional Housekeeper – by Madelin Schencider.
PRACTICAL:
1. Identification of cleaning equipment, selection, use and maintenance.
2. Identification of cleaning agent.
3. Bedmaking.
4. Room inspection.
5. Cleaning and polishing.
6. Class cleaning polishing.
7. Methods of cleaning (Mopping, we mopping, vacuum cleaning, sweeping,
slambing).
8. SALES & MARKETING MANAGEMENT
UNIT – I
Concept of Marketing, Introduction of hospital marketing, Sales and marketing
cycle, hospital industry, marketing definition.
UNIT – II
Identifying customer needs, selling and promotion, hospitality products.
UNIT – III
Marketing and sales functions-stages involved in planning sales and marketing
activity,
Market segmentation (concept, relevance to hospitality industry), market segment
groups.
UNIT – IV
Market research and methods – advertising – meaning, methods. Types of media,
public relations, sales promotions, telephone selling, direct sales concept.
UNIT – V
Customer care, role of merchandising, sales – methods, concept modes. Sales
techniques, Strategies.
UNIT – VI
Marketing information system (definition, component and use), marketing plan,
planning for effective marketing, advantages and disadvantages of strategies marketing
planning.