Food Production – D127
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
DFP1
DFP2
DFP3
DFP4
DFP5
Business Communication
Hotel French
Food Production
Kitchen Management
Project Work And Viva-Voice
4
8
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 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
UNIT I:
Introduction – kitchen brigade – duties & responsibilities of kitchen staff –
Attributes of kitchen staff- personal hygiene-precaution while handling equipment.
UNIT II:
Aims & objectives of cooking- classification of raw materials- method of
preparing ingredients- methods & principles of cooking- various type of fuel used for
cooking – advantage & disadvantage- types of equipment used for cooking.
UNIT III:
Types of Spices &condiments – Nuts – pulses & cereals. Classification of
Vegetable – Fruits – classification of fish - Selection criteria of fish – cuts of meat,
poultry, and pork. Types of salads & salad dressing
UNIT IV:
Stock: - meaning – preparation of stock – storage & usage of stock –
precaution in handling stock. Soup: – meaning – classification of soup – recipe. Sauces: –
meaning – classification of sauces – recipe – difference between mother sauce &
derivative sauce.
UNIT V:
Kitchen management: Objective – Planning – meal production –
purchasing – selection of suppliers – ordering – control - Cost Control – portion control
– methods.
Menu: Meaning – planning – types & principles involved in menu planning.
REFERENCE BOOKS
1. Modern Cookery for teaching and trade – Philip E. Thangam
2. Theory of Cookery – Krishra Arora
3. Practical Professional cookery –
Crnsknell & Kauffmann
4. Cookery an Introduction - Cersarni & Kinton
Practical guide note for Basic Food Production
 Identification of various type of ingredient vegetable, fruit, meat product, rice,
cereals & pulses
 Knowledge of preparing ingredient & methods of cooking
 Preparation of stocks
 Preparation of soups
 Preparation of vegetable dishes
 Preparation of egg, meat, poultry using the basic cuts of meat
Preparation rice ( Draining & absorption method)
Paper – 4
KITCHEN MANAGEMENT
UNIT – I
Introduction of kitchen management – Organization – Skills and qualities of
kitchen staff – Allocation of work – Production Planning – Production Scheduling –
Production quality and quantity – Uniform arrangements.
UNIT – II
Principles of indenting – Important and relevant of food cost control – Recipe and
plan recipe – Controlling wastages – Portion control – Formulas for food cost – Bulk
preparation.
UNIT – III
Types of catering establishment – Growth of Catering establishment – Hospital
and Institutional Catering – Half Premises Catering – Hearing Equipment – Selection of
equipment.
UNIT – IV
Purchasing Methods – Standard Purchase Specification (SPS) Storage – Facilities
– Duties of Purchase Management – Qualities of Purchase staff – Bin Card – Meat tag –
Meal tag.
UNIT – V
Layout of kitchen – Factors affect kitchen – Design – Principle of kitchen –
Placement of equipment – Follow of work – Space allocation – Lighting – Ventilation –
Manufacture and Selection of equipment.
Reference:
1. Modern Cookery – Philip. E. Thangam.
2. Theory of catering – William Margared.
3. The Indian Menu Planner – Lustre (By welcome Group chef.)
4. A Taste of Indian – Madhur Jaffery.
5. Practical Professional Catering - Cracknell .
Paper – 5
PROJECT WORK AND VIVA - VOCE