Course structure I st year Code
Subject
2 nd year Credits 5 5 5 5 5 2 2 Code BHM201 BHM202 BHM203 BHM204 BHM205 BHM206 BHM207 Subject
Credits 5 5 5 5 5 2 2 3 rd year Code BHM301 BHM302 BHM303 BHM304 BHM305 Subject
Credits 5 5 5 5 5

UNIT 1: Regional cuisine. UNIT 2: A detailed study on North and South Indian regional cuisine: Goa, Kashmir, Kerala, Andhra Pradesh, Karnataka, Tamilnadu, Assam, Bengal, Ingredients used. UNIT 3: Traditional preparation methods. UNIT 4: Utensils and accompaniments. UNIT 5: Quantity food production. UNIT 6: Introduction to Large scale commercial, Cooking: Contract catering. UNIT 7: Industrial catering, Institutional catering. UNIT 8: Layout of a large quantity kitchen. UNIT 9: Staff hierarchy, production workflow UNIT10: Banquet menus: Planning, indenting, costing, forecasting, recipes, pre ‐preparation and cooking techniques. UNIT 11: Stores: Principles of storage, Types of stores. UNIT 12: Layout of Dry and cold room, Staff Hierarchy, UNIT 13: Guidelines for efficient storage, control procedures, Inventory Procedures, EOQ, Re ‐order levels, Bin Cards, Form and formats, Function of a stores manager UNIT 14: Cuts of Meat & Meat Cookery: Cuts of beef, pork, lamb, chicken, SPS. UNIT 15: menus examples, methods of cooking each cut, Cold cuts, ham, bacon, common types of ham, preparation, menu examples, selection. UNIT 16: storage points Food Commodities Classification with examples and uses in cookery : Pressed meats, Smoked Meats, classification of milk and milk, products including cheese.
Unit- 1 Introduction to catering - Different types of catering establishments. Relationship of catering industry with other industries. Staff organization in different types of restaurant, duties & responsibilities

of restaurant staff, classification of restaurants. Types of restaurants, status of a waiter, attributes of a waiter. Unit- 2 Classification of operating equipments used in restaurants & their uses. Ancillary departments still room, pantry, hot plates. Restaurant service Mis en scene, Mis en place. Table laying- Points to remember when laying a table. Uses of a dummy waiter Unit- 3 Menu- Meaning, types, food & their usual accompaniments, French classical menu. Types of service Different styles, factors influencing styles of service- advantages & disadvantages. Unit- 4 Breakfast- Types, cover laying, terms used. Classification of beverages- Preparation of non alcoholic beverages, examples of non alcoholic beverages. Unit- 5 Order taking procedures in restaurants. Room service- types, order taking procedures for room service telephone, door hangers. Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory. Savory- examples types. Ice cream –meaning, categories
UNIT-I :- Introduction to housekeeping department, Meaning, Definition & Importance of House keeping Department, Role of House keeping in hospitality industry UNIT- 2 :- Lay out & Organizational Structure :- Layout of House keeping department, Organizational Structure of House keeping department ( Small, Medium & large), Interdepartmental relationship( emphasis on Front office & Maintenance), Relevant sub section UNIT –3 :- Staffing in House keeping Department, Role of key personnel in House keeping department, Job description & Job specification of House keeping staff (Executive Housekeeper, Deputy housekeeper ,Floor supervisor ,Public area supervisor ,Night supervisor ,Room attendant ,House man, Head gardener) UNIT-4 :- Planning work of house keeping department, Identifying Housekeeping department , Briefing & Debriefing, Control desk (importance ,role , coordination), Role of Control Desk during emergency, Duty Rota & work schedule, Files with format used in House keeping department UNIT-5 :- Hotel Guest Room :- Types of room-definition, Standard layout (single ,double ,twin ,suit ), Difference between Smoking & Non Smoking room’s, Barrier free room’s , Furniture / Fixture / Fitting / Soft Furnishing /Accessories / Guest Supplies /Amenities in a guest room, Layout corridor& floor Pantry UNIT – 6 :- Cleaning Science, Characteristics of good cleaning agent, Application of cleaning agent, Types of cleaning agent, Cleaning products , Cleaning equipments, Classification and types of equipment with Diagram’s ( Mops , dusters , pushers, mechanical squeeze, vacuum cleaner ,shampooing machine ) with their care and uses.

UNIT 1: The hospitality industry: History and development of Hotel Industry UNIT 2: Types of hotels staffing. UNIT 3:scheduling, work shifts UNIT 4: Job specifications & defining the term hotel Classifying hotels, levels of service. UNIT 5: Front Office organization: Front office operations ‐ Organisation chart, job descriptions of Front; office personnel. UNIT 6: Front Office Operation: The guest cycle’ Front office systems .Front office forms. UNIT 7:The front desk: Front office equipments, telecommunication, Property management systems. UNIT 8: The Accommodation Product Need for hotel product brochures. UNIT 9: Tariff cards, Types of guest rooms and suites UNIT 10: Executive floors or club floor concept. UNIT 11: Types of room rates UNIT 12: Basis for charging room rates. UNIT 13: Meal plans ‐ Types, needs and use of such plans. UNIT 14: Type of guests: FIT, UNIT 15: Business travellers, UNIT 16: GIT, Special Interest Tours, Domestic, foreign
UNIT I- Management: Importance – Definition – Nature and Scope of Management Process – Role and Functions of a Manager – Levels of Management – Development of Scientific Management and other Schools of thought and approaches. UNIT II-Planning: Nature – Importance – Forms – Types – Steps in Planning – Objectives – Policies – Procedures and Methods – Natures and Types of Policies – Decision –making – Process of Decision – making – Types of Decision. UNIT III-Organisation: Types of Organisations – Organisation Structure – Span of Control and Committees – Departmentalisation – Informal Organisation. UNIT IV-Authority – Delegation – Decentralisation – Difference between Authority and Power

– Responsibility – Recruitment – Sources, Selection, Training – Direction – Nature and Purpose. UNIT V-Co-ordination – Need, Type and Techniques and requisites for excellent Co-ordination – Controlling – Meaning and Importance – Control Process.
UNIT 1: Grammar, Voice, Narration, Tenses, Correction of sentences, Singular, Pleural, Genders, Do as directed involving ‘neither, nor’ ‘no sooner than’, transformation of sentences. UNIT 2: Essay writing (upto 500 words.),Topics to be given from current events, social issues, Topics related to the hotel industry. UNIT 3: Comprehension of an unseen passage. UNIT 4: Paragraph writing,Expansion of a given idea, Expansion upto 250 words. UNIT 5: Rapid reading,News paper Reading, Magazine Reading,Hotel Journal Reading.
UNIT -1 :
Meaning of the term Constitution, its importance, the development of the Indian Constitution.  Objectives  Introduction  Meaning Of the term constitution  Importance of the Constitution  Development of the Constitution  Let us Sum Up  Key Words

UNIT - 2: UNIT - 3:
 Some Useful Books  Answers to Check Your Progress Exercises Reorganisation of States and National Integration  Objectives  Introduction  Demand for Re-organization of States  The States Reorganization Commission  Arguments in Favourand against linguistic States  National Integration  Meaning  Problems  Solutions  Let us Sum Up  Key Words  Some Useful Books  Answer to Check Your Progress Exercises Framing of the Indian Constitution and Preamble  Objectives  Introduction  Background  Composition of the Constituent Assembly  Election to the Constituent Assembly  Status of the Assembly  Committees of the Assembly  Making of the Constitution  Criticism of the Congress Party’s role in making the constitution  Appericiation of the Congress Party’s role  Preamble  Ideals of the Preamble

 Significance of the Preamble  Let us Sum Up  Key words  Some Useful Books  Answers to Check Your Progress Exercises
UNIT - 4:
Salient features of Indian Constitution, Procedures of amending the Constitution and its limitations.  Objectives  Introduction  Sources of the Constitution  Salient Features  Written Constitution  Flexible Document  Sovereign Democratic Republic  A Welfrare State  Federal System  Parliamentary System  Fundamental Rights  Directive Principles  Fundamental Duties  Independent Judiciary  Single Citizenship  Universal Adult Franchise  Secular State  Emergency Provisions  Federal Features  Unitary Features  Procedures of amending the Constitution and its limitations  By Simple Majority

UNIT - 5:
 By Special Majority  By Special Majority with the Actification of the States  Let us Sum Up  Key Words  Some Useful Books  Answers to Check Your Progress Exercises Fundamental Rights and Duties, Special Privileges for SC/STs, Backward classes, Women, Children and religious and linguistic minorities  Objectives  Introduction  Historical Perspective  Meaning of Fundamental Rights  Nature of Fundamental Rights  Fundamental Rights  Right to Equity  Right to Freedom  Right against Exploitation  Right to Religion  Cultural and Educational Rights  Right to Constitutional Remedies  Fundamental Duties  Special Privileges for S.C/S.T’sBackward Classes,Women,Children and Religious and linguistic Minorities  Evaluation  Let us Sum Up  Key Words  Some Useful Books  Answers to Check Your progress Exercises

UNIT – 6:
Directive Principles of State Policy, Values and Limitations, Differences between Fundamental Rights and Directive Principles of State Policy   Objectives Introduction  Historical Background  Nature  Classification of Directives  Directives,Aiming at the establishment  Directives relating to economic matters and gandhian Principles  Other Directives  Sanctions to the Directives  Values and Limitations        Differences between Fundamental Rights and Directive Principles of State Policy. Implementation Changing Scope of the Directive Principles of State policy. Let us Sum Up Key Words Some Useful Books Answers to Check Your Progress Exercises.
UNIT – 7:
Union Parliament – Lok Sabha and Rajya Sabha  Objectives  Introduction  Rajya Sabha  Composition of Rajyasabha  Qualification and Disqualifications

 Term of Rajya Sabha  Powers and Functions of the Rajya Sabha  Legislative Powers  Executive Powers  Powers equal with Lok Sabha  Special Powers  Lok Sabha  Composition  Term  Qualification  Powers and Functions  Legislative Powers  Financial Powers  Executive Powers  Miscellaneous Powers  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises.
UNIT – 8:
President, Prime Minister and Council of Ministers  Objectives  Introduction  Qualification,Election and term of office of the President  Powers and Functions  Prime Minister  Appointment

UNIT – 9:
 Power and Functions  Council of Ministers  Features of Council Minister  Functions of Council of Ministers  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises. Supreme Court and High Court  Objectives  Introduction  Composition of Supreme Court  Powers and Functions of Supreme Court  Original Jurisdiction  Appellate Jurisdiction  Appeal by special leave  Advisory jurisdiction  Composition of High Court  Powers and Functions of High Court  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises.
UNIT – 10:
State Government – Legislature, Governor, Chief Minister and Council of Ministers  Objectives  Introduction  Composition of the Legislature

UNIT – 11:
 Powers and Functions of Legislature  Governor – Appointment  Powers and Functions  The Council of Ministers and the Chief Minister  Composition of Council of Minister  Powers and Functions of the Council of ministers  The Chief Minister  Appointment  Powers and Functions  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises. Indian Federalism and Political Parties
UNIT – 12:
 Objectives  Introduction  Nature of Indian Federal System  Indian Federal system – Constitutional determinants  Unitary trends in Indian Federation – A Strong Central Government  Meaning and Nature of Political parties  National Political Parties  Regional Political Parties  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises. Centre State Relations – Legislative, Administrative and Financial, Adult Franchise

and Election Commission  Objectives  Introduction  Legislative Relations between the union and the states  Administrative Relations between the union and the states  Financial Relations between the union and the states  Adult Franchise  Merits  Demerits  Election Commission  Compositions  Powers and Functions  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises.
UNIT – 13:
Explains Meaning and Importance of human rights. Together it also deals with Universal declaration of Human Rights.  Objectives  Introduction  Meaning and Importance of Human Rights  Universal Declaration of Human Rights  Let us Sum Up  Key Words  Some Useful Books

 Answers to Check your Progress exercises.
UNIT – 14:
Development of human rights and fundamental rights. It also explains International Law and Position of India in the International Field.  Objectives  Introduction  Development of Human Rights  Fundamental Rights  International Law and Position of India  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises.
UNIT
– 15: Social and gender discrimination, torcher and genocides and about two human rights covenants.
UNIT – 16:
 Objectives  Introduction  Social and gender discrimination in brief  Torture as a Covenant  Genocide as a convent  Let us Sum Up  Key Words  Some Useful Books  Answers to Check your Progress exercises. European charter of Human Rights – Amnesty international.

UNIT - 17:
 Objectives  Introduction  Amnesty International  Let us sum up  Key words  Some useful books  Answer to check your progress Exercises People’s Union for Civil Liberty (PUCL) – People’s Union for Democratic Rights (PUDR).  Objectives  Introduction  PUCL and PUDR Today  Organizational Structure of PUCL and PUDR  Issues and Concerns  Let us sum up  Key words  Some useful Books  Answer ro check your Progrress exercises.
UNIT – 18:
Human Rights Commission – Minorities Commission and remedies against violations of human rights.  Objectives  Introduction  Human Rights Commission : an overview  Minorities Commission : an overview  Remedies against violation of Human Rights  Let us sum up  Key Words

 Some Useful books  Answers to check your Progress Exercises
UNIT – 19:
Meaning, Scope and Importance of Environmental studies – Components, physical or natural and cultural or man made
UNIT – 20:
 Objectives  Introduction  Meaning  Scope and Importance  Components of environment  Physical Components  Cultural Components  Let us sum up  Key Words  Some useful books  Answers to check your progress exercises. Concept of Ecology – Structure and functions of Eco system
UNIT – 21:
 Objectives  Introduction  Concept of Ecology  Structure of Ecosystem  Functions of Ecosystem  Let us sum up  Key Words  Some Useful Books  Answers to Check your Progress Exercise Biotic and abiotic factors- Environmental interactions

UNIT – 22:
 Objectives  Introduction  Biotic Factors  Abiotic factors  Environmental Interactions  Let us Sum up  Key Words  Some Useful Books  Answers to check your Progress Exercises Biological Resources – Plants, animals and micro-organism
UNIT – 23:
 Objectives  Introduction  Biological Resources  Plants  Animals  Micro Organisms  Let us sum up  Key words  Some Useful books  Answers to check your Progress Exercises Social issues – Human population and environment  Objectives  Introduction  Social Issues  Human Population and environment  Let us sum up  Key Words  Some Useful books  Answers to check your Progress Exercises

UNIT – 24:
Environmental Pollution – air, water, soil sound –conservation and preservation of environment.  Objectives  Introduction  Environmental Pollution – Definition and Meaning  Types of Pollution  Conservation and Preservation of Environment  Let us sum up  Key Words  Some Useful books  Answers to check your Progress Exercises
UNIT 1 :- Housekeeping Supervision,Importance of Inspection,Checklist for Inspection, Typical Areas usually neglected where special attention is required, Self Supervision Techniques for Cleaning Staff, Degree of Discretion / Delegation to Cleaning Staff Unit 2 :- Linen / Uniform / Tailor Room,Layout,Types of Linen, Sizes, and Linen Exchange Procedure,Selection of Linen,Storage Facilities and Conditions,Par Stock : Factors affecting Par Stock, Calculation of Par Stock,Discard Management,Linen Inventory System,Uniform Designing : Importance, Types, Characteristics, Selection, Par Stock,Function of Tailor Room,Managing Inventory,Par level of linen, uniform, guest loan items, machines & equipment, cleaning,supplies & guest supplies,Indenting from stores. UNIT-3 :- Cleaning Procedure & frequency schedules,GUEST ROOM,Prepare to clean,Clean the guest room (bed making),Replenishment of Supplies & linen,Inspection,Deep cleaning,Second service,Turn down service,PUBLIC AREA,Lobby, Lounge, Corridors, Pool area, Elevators, Health club, F&B outlet, Office,Areas, V.I.P Handling UNIT- 4 :- Special Cleaning Programme,Daily, Weekly, Fortnightly and Monthly Cleaning,Routine cleaning, spring cleaning, deep Cleaning. UNIT-5 :- Floor Operations,Rules on the Guest Floor,Key Handling Procedure - types of keys( grand master, floor master, sub master or section or pass key, emergency key, room keys, offices and store keys),computerized key cards, key control register- issuing, return, changing of lock, key,belts, unusual

occurrences,Cleaning of Different Types of Floor Surfaces,Special Services - baby sitting, second service, freshen up service, valet service UNIT-6 :- Care and Cleaning of Metals,Brass, Copper, Silver, EPNS, Bronze, Gun Metal, Chromium pewter, Stainless Steel,Types of tarnish, cleaning agents and methods used.
LAUNDRY- Commercial and On-site Laundry,Flow process of Industrial Laundering-OPL,Stages in the Wash Cycle,Laundry Equipment and Machines,Layout of the Laundry,Laundry Agents,Dry Cleaning, Guest Laundry/Valet service,Stain removal FLOWER ARRANGEMENT-Flower arrangement in Hotels,Equipment and material required for flower arrangement,Conditioning of plant material,Styles of flower arrangements,Principles of design as applied to flower arrangement. INDOOR PLANTS- Selection and care ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING DEPARTMENT-Reporting Staff placement ,Room Occupancy Report,Guest Room Inspection,Entering Checklists, Floor Register, Work Orders, Log Sheet,Lost and Found Register and Enquiry File,Maid’s Report and Housekeeper’s Report, Handover Records,Guest’s Special Requests Register,Record of Special Cleaning,Call Register,VIP Lists INTER DEPARTMENTAL RELATIONSHIP- With Front Office,With Maintenance,With Security, With Stores,With Accounts,With Personnel,Use of Computers in House Keeping department
Unit- 1 Floors/room service – meaning, full room service & partial room service,BF service in rooms, tray and trolley set up,Lounge service- meaning, organization of lounge service, after noon tea service,Menu for high tea & after noon tea - cover laying for the above. Order of service, reception tea,service - meaning & procedures. Unit- 2 Checking system control & billing- introduction, types,Checking for wines &other drinks, methods of bill settlement,Tobacco-important, tobacco, quality of cigars & cigarettes served in hotels,Strength & size of cigars, service methods. Unit- 3 Alcoholic beverages - meaning, classification,Beer- manufacturing processes, types, size of beer containers, beer mixed drinks,Spirit strength & spirit strength calculation methods, Spirit production method,Whisky: production of malt and grain whisky, styles of whisky,Brandy- types, production & styles of cognac, Armagnac,Rum, gin, vodka - production & styles,Tequila &other spirits: production & styles,Vermouth: meaning, types, production & styles,Cidar & Perry: Production & styles,Aperitifs & digestives-meaning of calvados, apple jack, Poire William, kirsch, silvovits,frambooise, marc.

Unit- 4 Liquers: Meaning, colour, flavour & country of origin,Wines - classification, based on colour, content and taste,Name of grape varieties used in wine production,Wine production: table wine production (red ,white, rose),Sparkling wine production,Aromatised & herbal wines - meaning, production,Factors influencing the quality of wine,Wines of France - classification, important communes & their wines,Champagnes: Production methods, styles, bottle size terms,Wines of Germany - classification of German wines- wine producing regions, famous wines of Germany. Unit- 5 Wines of Italy - classification of Italy wines - wine producing regions, famous wines of Italy.Wines of South Africa, Wines of California, Wines of Australia, Wines of Portugal & Spain- regions & famous wines.Wine production in India, and famous wines, production & styles of port, sherry, marsala, madiera, wine and food - wine served with courses, suggestion for wine and food combination examples of wine served with: Shell fish, soups, pastas, fish, red meat, white, sweets, cheese & desserts, cocktails: Meanings, types, points to be observed while making cocktails. Recipes for whisky, rum, gin, vodka, tequila, brandy, champagne based cocktails, mocktails: meaning & recipes,Spirit coffee - meaning, preparation methods & examples,Beverage list - meaning & importance, method &order of listing and pricing of beverages. Bar designing: space requirements, bar counters, seating areas, bar stools, lighting and interiors in bar, dispense bar: meaning, glass ware, equipments used, garnishes &kitchen supplies. Stock taking of alcoholic beverages, bar control.
CONTINENTAL FOOD AND BEVERAGES PRODUCTION(204)
(BALANCE THIS SYLLABUS)
Unit – I
FUNDAMENTAL OF TOURISM AND TOURISM PRODUCTS(205) Introduction: What is Tourism? Definitions and Concepts, tourist destination, services and industry, definition and historical development, Past to 2 nd world war, recent and current 1945–2002, Future from 2002 onwards. General Tourism Trends. Types of Tourists, Visitor, Traveller, and Excursionist–Definition and differentiation. Tourism, recreation and leisure, their inter–relationships. Unit – II Tourism Products & Attraction: Nature, Characteristics and Components of Tourism Industry. Why it is different from other types of consumer product? Elements and characteristics of tourism products. Tourism product production system, Tourism Product Life Cycle, typology of tourism products. Unit –III Types and Forms of Tourism: Inter–regional and intra–regional tourism, inbound and outbound tourism, domestic, international tourism. Forms of Tourism: religious, historical, social, adventure, health, business, conferences, conventions, incentives,

sports and adventure, senior tourism, special interest tourism like culture or nature oriented, ethnic or ‘roots’ tourism and VFR. Unit – IV Tourist Transportation: Air transportation: The airline industry present policies, practices. Functioning of Indian carriers. Air Corporation Act, Air charters. Surface Transport: Rent-a-car Scheme and Coach-Bus Tour, Fare Calculation. Transport & Insurance documents, All-India Permits Rail Transport: Major Railway Systems of World, (Euro Rail and Amtrak) General information about Indian Railways, Types of rail tours in India:, Place-on-Wheels and Royal Orient, Deccan Odessy, Toy Trains. Indrail Pass. Water Transport: Historical past, cruise ships, ferries, hovercrafts, river and canal boats, Fly-cruise. Unit – V A study of International Tourism Organisations: Origin, location and functions of WTO, IATA, PATA, ASTA, UFTAA, and ICAO.
UNIT 1: Language and communication: Need, purpose, nature. UNIT 2: Models Process of communication and various factors of communication Barriers to communication and overcoming these barriers Non ‐verbal communication. UNIT 3: Signs, symbols and body language. UNIT 4: Language as a sign system,eye ‐contact. UNIT 5: Facial expressions and posture. UNIT 6: Communication in Hospitality organisation and its effects on performance. UNIT 7: Remedial English: Common errors and their correction in English usage with emphasis on concord. UNIT 8: Tense sequence. UNIT 9: Use of prepositions. UNIT 10: Phrasal verbs. UNIT 11: Reference and dictionary skills. UNIT 12: Linkers and cohesive device. UNIT 13: Expressing the same idea/thought unit in different ways

UNIT 14: Skills of written English: Note making and developing notes into drafts ‐ rewriting of drafts. UNIT 15: The use of cohesive Devices, Correspondence : letters to editor and write ups concerning event management (publicity materials, handouts, posters and information, flow charts).UNIT 16: Writing bio ‐data, applications, complaint ,Precis writing, Writing reports (factual record of incident / data), log book writing UNIT 17: Oral skills (listening and speaking) for effective communication: Note taking. UNIT 18: Preparing summaries and abstracts for oral presentation. UNIT 19: Restaurant and Hotel English, polite and effective enquiries and responses UNIT 20: Addressing a group: Essential qualities of a good speaker and listener audience analysis. UNIT 21: Defining purpose of a speech, organizing the ideas and delivering the speech. UNIT 22: Pronunciations. UNIT 23: Stress, accent, common phonetic difficulties. UNIT 24: Use of telephone.

HOTEL & TOURISM INFORMATION MANAGEMENT(302) Hotel Management:
Unit – I Unit – II Origin and Expansion: Conversion of Tavern; Inns, Chalets and places into hotels, creation of private, Public and multinational hotel chains in India. Regional, National and International Hotel Associations and their operation. Departments of hotel: Front Office, House Keeping, Food and Beverage, Personnel and Accounts. Role and functions of different departments. Unit – III Requirements and Procedure for Constructing Classified Hotel: Prescribed application form for approval of Hotel Projects. Regulatory conditions and Guide lines for approval of Hotel Projects. Star categorisation, sources of Finance, Incentives and subsidy extended to Hotels in Tourist areas, and Tourist Backward areas. Hotel Related technical words.
Resort Management:
Unit – IV Resort Concept: Characteristics of Resort Management as opposed to Hotel Management, Historical Perspective, Indian Scenario. Unit – V Resort Planning: Preliminary Consideration in Resort Planning and Development and Phases of Resort Planning and Development. Trends and factors in Developed Tourist Markets leading to growth of Resort Concept. Factors affecting rate. Basic Elements of a Resort Complex: Loading facilities, landscaping, Dinning and drinking

Unit – VI facilities, Family Oriented Services, shops and services, Entertainment; Use of Community Resources. Resort Management: Resort Management and Sales Promotion: Research and Analysis: The environment, current market, properly analysis, Market segmentation and potential guest markets, Tools of marketing, Advertising, Promotion and Publicity.
UNITS :- • Introduction to Microbiology. • Classification of Microbes (fungi, bacteria, yeast, mold) • Effect of Heating- growth curve of microbial cells, thermal death time-pasteurization, sterilization and disaffection and heat resistance • Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas, yogurt, pickles. • Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation and spoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation. • Contamination of cereal and cereal products • Preservation of vegetables and fruits • Food spoilage- meat, fish, egg, milk, milk products • Kinds of food products and canned food. • Food, nutrition, nutrients. • Food groups • Food production and consumption trends of India • Food constituents and carbohydrates, proteins, fat, vitamin and minerals. Sources and Requirements • Post harvest technology: Perishable and Semi-Perishable Food Products. • Food adulteration. • Food laws

PLANNING & EVALUATING FRONT OFFICE OPERATIONS- Forecasting techniques,Forecasting Room availability,Useful forecasting data,% of walking,% of overstaying,% of under stay,Forecast formula,Sample forecast forms BUDGETING-Making of front office budget B. Factors affecting budget planning,Capital, operation budget for front office,Refining budgets,Forecasting room revenue
COMPUTER APPLICATION IN FRONT OFFICE OPERATION-
Fidelio / IDS / Shawman,Amadeus FRENCH-Conversation with guests, Providing information to guest about the hotel, city, sight seeing, car,rentals, historical places, banks, airlines, travel agents, shopping centers and worship places etc,Departure (Cashier, Bills Section and Bell Desk) YIELD MANAGEMENT-Concept and importance,Applicability to rooms division,Capacity, management,Discount allocation,Duration control,Measurement yield,Potential high and low, demand tactics,Yield management software,Yield management team
Unit-1 Introduction to law,Registration & approval of hotel & restaurants,Bar licenses Unit-2 Catering establishment act 1958- Registration of catering establishment- Interval for rest-,Payments of wages- Notice of Discharge on dismissal- Renewal of Registration Certificates-,National and Festival Holidays- Displays- Maintenance of Registers, records- uniforms. Unit- 3 Fixing up Fair rents- lien of Innkeeper, features of Tamilnadu Tax on Luxury Act 1981,Insurance Act- General Insurance, Fire Insurance Unit- 4 Prevention of food Adulteration Act- Definition- Powers and Duties of food and Inspectors,Food Standards- MPO, FPO, ISI, AGMARK Unit- 5 Labour Laws,Employees Provident Fund Act,nutrition and its effect on health,Out come :-The student will understand the correlation between food microbiology, its importance and nutrition. UNITS :-

Introduction to Microbiology,Classification of Microbes (fungi, bacteria, yeast, mold),Effect of Heating growth curve of microbial cells, thermal death time-pasteurization, sterilization and disaffection and heat resistance,Food production based on microbiology-small scale fermentation- idli, dhokla, naan, bhaturas, yogurt, pickles,Industrial Preparation- cheese, vinegar, bread, alcoholic beverages. Preservation and spoilageasepsis, removal, anaerobic, high temp., low temp. , drying, preservatives, radiation, Contamination of cereal and cereal products,Preservation of vegetables and fruits,Food spoilage- meat, fish, egg, milk, milk products,Kinds of food products and canned food,Food, nutrition, nutrients,Food groups,Food production and consumption trends of India,Food constituents and carbohydrates, proteins, fat, vitamin and minerals. Sources and Requirements,Post harvest technology: Perishable and Semi Perishable Food Products,Food adulteration,Food laws