Chapter 01 Hotel industry Definition Meaning - Evaluation of Hotel Industry Types of Hotel Industry Planning Classification of Hotel Industry

Transcription

1 COURSE : BASIC FOOD & BEVERAGE SERVICE I YEAR COURSE CODE : Hotel industry Definition Meaning - Evaluation of Hotel Industry Types of Hotel Industry Planning Classification of Hotel Industry Catering Establishment Classification of Catering Establishment Restaurant Brigade Duties & Responsibility of Food & Beverage Staff for interdepartmental Co-operation Food & Beverage outlets Types Food & Beverages outlets Principles of Food & Beverage outlets Methods Importance of Food & Beverage Ancillary Department Service Equipment Identification of Service equipment Classification of Service equipment s Importance of Service equipment Silver Cleaning Importance of Silver Cleaning Procedure for Silver Cleaning Type of Silver Cleaning Methods of Silver Cleaning Break-Fast (Indian American Continental) Menu Objective Planning Types & Principles of Menu Planning Sequential French Classical Menu Food Systems Principles and Guidelines Brunch Lunch Afternoon high tea- High Tea Supper - Dinner MIS EN Science Principles Objectives Mis-en-Palce Side Board / Dummy Waiter Side Board Arrangement of Side Board Caver and Rules for Laying Tables Napkin Folding Types of Napkin Folding Importance Booking Procedure Waiter Role of Waiter Attitude & Attitudes of a Waiter Do s and Don ts of a Waiter Guest Receiving Procedure Non-Alcoholic Beverage Service of non-alcoholic Beverage Control System Importance of Control System K.O.T Duplicate & Triplicate Check System

2 COURSE : BASIC FOOD & BEVERAGE SERVICE I (I YEAR) COURSE CODE : Hotel industry Definition Meaning - Evaluation of Hotel Industry Types of Hotel Industry Planning Classification of Hotel Industry Catering Establishment Classification of Catering Establishment Restaurant Brigade Duties & Responsibility of Food & Beverage Staff for interdepartmental Co-operation Food & Beverage outlets Types Food & Beverages outlets Principles of Food & Beverage outlets Methods Importance of Food & Beverage Ancillary Department Service Equipment Identification of Service equipment Classification of Service equipment s Importance of Service equipment Silver Cleaning Importance of Silver Cleaning Procedure for Silver Cleaning Type of Silver Cleaning Methods of Silver Cleaning Break-Fast (Indian American Continental) Menu Objective Planning Types & Principles of Menu Planning Sequential French Classical Menu Food Systems Principles and Guidelines Brunch Lunch Afternoon high tea- High Tea Supper - Dinner MIS EN Science Principles Objectives Mis-en-Palce Side Board / Dummy Waiter Side Board Arrangement of Side Board Caver and Rules for Laying Tables Napkin Folding Types of Napkin Folding Importance Booking Procedure Waiter Role of Waiter Attitude & Attitudes of a Waiter Do s and Don ts of a Waiter Guest Receiving Procedure Non-Alcoholic Beverage Service of non-alcoholic Beverage Control System Importance of Control System K.O.T Duplicate & Triplicate Check System

3 COURSE : BASIC FOOD PRODUCTION I YEAR COURSE CODE : Kitchen Brigade Definition Meaning - Introduction Duties & Responsibilities of Kitchen Staff - Importance Attributes of Kitchen Staff Principles Personal Hygiene Precaution While Handling equipment Cooking Aims & Objectives of Cooking Classification of Raw Materials Planning of Cooking Types of Cooking Principles Methods of Cooking Ingredients Method of Preparing Ingredients Principles Various type of Fuel used for cooking Advantages & Disadvantages types of equipment used for cooking Spices & Condiments Types of Spices & Condiments Nuts Pulses & Cereals Classification of Nuts Pulses - Cereals Vegetables & Fruits Types of Vegetables & Fruits Principles Classification of Vegetables & Fruits Types of Salads & Salad Dressing Fish Classification of fish Selection Criteria of fish Cuts of Meat, Poultry, and Park - Importance Stock Meaning Preparation of Stock Storage & Usage of Stock Precaution in handling stock Soup Meaning Classification of Soup Recipe Type of Soups Sauces Meaning Classification of Sauces Recipe- Difference between mother sauce & Derivative Sauce Kitchen Management Objective Planning Meal production Purchasing Selection of Supplies Ordering Control Cost Control Portion Control Methods Menu Meaning Planning types Principles involved in Menu Planning

4 COURSE : BASIC FRONT OFFICE & HOUSE KEEPING OPERATION I YEAR COURSE CODE : Hotel Define Hotel Meaning Classification of Hotel Types of Hotel Front Office Introduction to front office organizational structure of front office Qualities of front office staff Rooms Types of Rooms Types of Plan Tariff Structure Equipment used in front office Equipment Types of equipment Manual Some Automatic & Automatic System - Importance Reservation Meaning Need for Reservation Importance of Reservation Mode & Sources of Reservation Reservation System Whitney Rock System - Group Reservation Reservation availability Cancellation Procedure types of Cancellation Reason for Cancellation House Keeping Importance of House keeping Department Department of Organization Chart Duties and Responsibility of House Keeping House Keeping Outlets Need for Co-operation & Co-ordination with other Department Cleaning Equipment Classification of cleaning equipment Manual & Mechanical Handling & Selection Procedure of Cleaning equipment Leaning Agents Selection Selection and handling procedure of different type of cleaning agent Types of cleaning agent Room Cleaning Room cleaning procedure Daily cleaning of room Room Inspection Guest supplies and amenities from house keeping Lost and found procedure Types of key and its control

5 COURSE : BASIC FRONT OFFICE & HOUSE KEEPING OPERATION I (I YEAR) COURSE CODE : Hotel Define Hotel Meaning Classification of Hotel Types of Hotel Front Office Introduction to front office organizational structure of front office Qualities of front office staff Rooms Types of Rooms Types of Plan Tariff Structure Equipment used in front office Equipment Types of equipment Manual Some Automatic & Automatic System - Importance Reservation Meaning Need for Reservation Importance of Reservation Mode & Sources of Reservation Reservation System Whitney Rock System - Group Reservation Reservation availability Cancellation Procedure types of Cancellation Reason for Cancellation House Keeping Importance of House keeping Department Department of Organization Chart Duties and Responsibility of House Keeping House Keeping Outlets Need for Co-operation & Co-ordination with other Department Cleaning Equipment Classification of cleaning equipment Manual & Mechanical Handling & Selection Procedure of Cleaning equipment Leaning Agents Selection Selection and handling procedure of different type of cleaning agent Types of cleaning agent Room Cleaning Room cleaning procedure Daily cleaning of room Room Inspection Guest supplies and amenities from house keeping Lost and found procedure Types of key and its control

6 COURSE : ECONOMICS & TOURISM I YEAR / BA.TM COURSE CODE : Chapter 01 Definition & importance of economics Demand Law of demand Chapter 02 Elasticity of demand Types of elasticity of demand Supply Chapter 03 Elasticity of supply Cost & revenue - Break even analysis Chapter 04 Market Perfect competition Monopoly Oligopoly Competition Chapter 05 Trade cycle - National income Currency devaluation Exchange rate Chapter 06 Evaluation of tourism Types of tourism Rise of tourism Tourism industry Chapter 07 Basic component of tourism Organization of tourism Influencing factors Types of organization - N.T.O functions Regulation Tourist Planning of tourism Chapter 08 Tourism and its cultural impact Environmental impacts Social and cultural impacts Chapter 09 Tourism and social change Tourism & physical culture Effects on employment s Tourism and economic value of cultural resources Chapter 10 Role of travel agency in tourism Air travel Functions of a travel agency Ticketing Chapter 11 Tourism marketing Meaning Definition - Problem Segmentation - Market planning Objective Chapter 12 Market selection - Marketing mix - Product price Elements of marketing system

7 COURSE : PRACTICAL I (BASIC FOOD PRODUCTION) I YEAR COURSE CODE : Identification of various type of ingredient vegetable, fruit, meat product, rice, cereals & pulses 2. Knowledge of preparing ingredient & methods of cooking 3. Preparation of stocks 4. Preparation of soups 5. Preparation of vegetable dishes 6. Preparation of egg, meat, poultry using the basic cuts of meat 7. Preparation rice ( Draining & absorption method)

8 COURSE : FOOD AND BEVERAGE PRODUCTION II YEAR COURSE CODE : Kitchen -Types of Kitchen Centralized and Decentralized Satellite kitchen layout and work flow of kitchen equipment and fuels used in kitchen Regional Cooking Indian Chinese Continental Italian cooking Accompaniments and Garnish Costing of Food Importance of Indenting Control of Food Cost Method of Preparation and Service Principles of Menu Planning Planning of Menu for Different Catering Outlet Beverages Introduction of Beverages Classification of Beverages Types of Beverages Advantages & Disadvantages Alcoholic Beverages Production and History of Non Alcoholic Beverages Wine Production Wines and its Classification Wine Production and countries and Regions Storage and Service Storage and Service of Wine Bear Types of Beer Beer Production Process Production Meaning Production of Sprit Production of Whisky Gin, Rum, Vodka - Brandy Pot Still Method Pattern still method Cock Tail methods of making cocktail, Mock tail equipment required Indian Food Industry Fast Food Preparation Preservation Marketing Idli Upuma Varity Rice Chicken Rice Hyderabad Briyani Preparation Indian Alcoholic non Alcoholic Beverages Grape, Orange juices Preparation Preservation Beer Wine Whisky Rum Industry- History Development and consumer marketing American imports Cool drinks, in India Pepci, Seven-up, Maza, Cola - Usage PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : FOOD AND BEVERAGE PRODUCTION II - II YEAR COURSE CODE :

9 Kitchen -Types of Kitchen Centralized and Decentralized Satellite kitchen layout and work flow of kitchen equipment and fuels used in kitchen Regional Cooking Indian Chinese Continental Italian cooking Accompaniments and Garnish Costing of Food Importance of Indenting Control of Food Cost Method of Preparation and Service Principles of Menu Planning Planning of Menu for Different Catering Outlet Beverages Introduction of Beverages Classification of Beverages Types of Beverages Advantages & Disadvantages Alcoholic Beverages Production and History of Non Alcoholic Beverages Wine Production Wines and its Classification Wine Production and countries and Regions Storage and Service Storage and Service of Wine Bear Types of Beer Beer Production Process Production Meaning Production of Sprit Production of Whisky Gin, Rum, Vodka - Brandy Pot Still Method Pattern still method Cock Tail methods of making cocktail, Mock tail equipment required Indian Food Industry Fast Food Preparation Preservation Marketing Idli Upuma Varity Rice Chicken Rice Hyderabad Briyani Preparation Indian Alcoholic non Alcoholic Beverages Grape, Orange juices Preparation Preservation Beer Wine Whisky Rum Industry- History Development and consumer marketing American imports Cool drinks, in India Pepci, Seven-up, Maza, Cola - Usage PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : FOOD SCIENCE NUTRITION - II YEAR COURSE CODE : Microbiology Introduction Classification of Microbiology Bacteria Morphology Factors affecting Bacterial growth Beneficial and harmful effects of Bacterial activity Yeast Morphology, Economic importance Harmful and Beneficial effect Mould Morphology Economic importance Harmful and beneficial effect Food Borne illness Bacterial Food Borne Diseases / Clostridium pefringens Gasteorits E.Cole Bacillus cereus. Food

10 borne poisonings Infections and intoxications non Bacterial Mycotoxins Viruses Food Borne parasites Seafood toxicants poisoning by Chemicals Common Disinfectants Definition Common Disinfectants used in working surfaces Kitchen equipment Dishwashing etc., Sterilization Kitchen and Service equipment Milk, Water, etc., Pasteurization of Milk LTST and HTST method. UHT method Preservation of Food Principles of Food Preservation Low Temperature High Temperature Drying Canning of Food irradiates chemical Preservation Food Quality Introduction Importance Measurement of Food quality Hazard analysis Critical Control Point (HACCP). Carbohydrates Identification of Carbohydrates Color Reaction Separation by Chromatography Optical Activity Other quantitative Determinations Changes during Cooking Solubility Hydrolysis Gelatinization of Starch Retrogradion Synergies Staling of Bread Protein and Fat Proteins Chemical Properties of Proteins Native and Denatured Proteins Denatured agent foams Determination of Protein in foods Effect of heat treatment - Fat Identification of Fats Chemical properties of fat Rancidity of fats and types Hydrogenation of fats Changes during cooking Reversion, Shortening Factors affecting shortening Nutrition Introduction of nutrition Definition of Nutrients Classification of Nutrients Food groups Functions of food to Man Food Factors Carbohydrates Proteins and Fats Composition Classification Sources Functions Daily requirement Digestion and also absorption Excess and Deficiency Minerals and Vitamins Minerals Classification Minerals Major Minerals trace elements Functions Sources Daily requirements Excess and Deficiency Digestion and absorption - Vitamins Classification fat Soluble and H2O Soluble Vitamins Functions Sources Daily Requirements Excess and Deficiency Nutritional Losses during Cooking Energy Definition Calorie Kilo Calorie joule Newton Energy requirements of Different age groups Measurement of Energy requirements Basal Metabolic Rate Definition Measurement and factors affecting BMR Water Importance Distribution in Body Water Balance deficiency of water intake O.R.S (oral Dehydration Solution) Diet Importance of Diet Principles of Planning Diets Balanced Diet Meaning and Importance

11 Balanced Diets for Different age groups Preparation of Balanced Diets for different age groups Malnutrition Definition Classification Social aspect of Malnutrition Malnutrition and infed organization preventing Malnutrition Over Nutrition Obesity Classification Ill effects of Obesity PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : FRONT OFFICE & HOUSE KEEPING OPERATION - II (II YEAR) COURSE CODE : Guest Receiving Procedure Pre Registration Registration and Registration Process Pre Planning of Guest Receiving Room Assignment Procedure Room Assignment and Rooming Procedure Group Arrival Activities Performed by the Bell Desk and Bell Boy during cheek in and cheek out - Luggage holding Paging Valet Parking Accounts system Importance and types of guest accounting system Process of Guest accounting system Manual Automatic Accounting Computerized Accounts Non Automatic Semi Automatic and Computerized accounting system Communication Handling of Mails and Messages Telephone procedure and Manner Keys and its Control Handling Cheques and Credit Cards Rising of folic Methods of setting Bills Importance Maintenance Records Records and inventories Maintained in House Keeping Types Classification of Records and Inventories Linen Define Classification and Size of Linen Factors to be considered while Selection of Linen Linen Room management Activities of linen room Equipment required for lene room Stock taking recycling of linen Sorting Marketing and monogramming Room Service Importance of uniform Equipment required Activities of serving Room Laundry Issuing and receiving of Laundry Maintenance Importance Types of Laundry Agents in Laundry Equipment and agents in laundry Valet services Dry Cleaning

12 COURSE : HOTEL ENGINEERING & ENVIRONMENTAL SCIENCE - II YEAR COURSE CODE : Hotel Engineering Definition Meaning Importance of Hotel Engineering Organizational Structure Duties and Responsibility of Engineering Staff Hotel Maintenance Meaning - Importance Classification of Maintenance Advantages of Maintenance Program Contact Maintenance Types Advantages and Disadvantages Instrumental Engineering Usage of Pliers Usage and types Screw Driver Usage and types Spanner Box Spanner Haw saw Blade Frame - Pipe wrench Die Set Chisel set Meters Voltmeter Ammeter, Multi Mater, Tester and Test lamp Hard Drill / Power Drill / Switches and Sockets Multi lug Adaptor and Ballast Florescent tube Incandescent lamp A Burner LPG Precautions of handling LPG Low Pressure Burner High Pressure Burner LPG Regulator and Adaptor Electricity Conductor Insulator Resistance Potential Difference between AC & DC Power supply Single Phase & Three Phase Power Supply Open Circuit Closed Circuit Short Circuit Connections Parallel Connection Serious Connection Fuse Importance of fuse and it advantages Importance of earthing WCB. Calculation of Energy Consumption Safety procedure Lights Lighting Types 0f Lighting Lighting Device and Discharge lamps Importance Fuels Types of Fuels used in Hotel Industry Advantages and Disadvantages of Fuel Types Comparative Calorific Value Pollution Meaning types of Pollution effects of pollution to ozone layer Acid Rain Global Warming Environment Pollution free Environment Importance of Sewage / Water Treatment Rain Water Harvest Green Hotels Ecotel Energy Management Energy Conservation Importance of Energy Conservation Non Conventional Sources of energy Need for energy Conservation Program energy Conservation programs in different Department Energy Audit

13 COURSE : HOTEL ENGINEERING & ENVIRONMENTAL SCIENCE - II YEAR COURSE CODE : Hotel Engineering Definition Meaning Importance of Hotel Engineering Organizational Structure Duties and Responsibility of Engineering Staff Hotel Maintenance Meaning - Importance Classification of Maintenance Advantages of Maintenance Program Contact Maintenance Types Advantages and Disadvantages Instrumental Engineering Usage of Pliers Usage and types Screw Driver Usage and types Spanner Box Spanner Haw saw Blade Frame - Pipe wrench Die Set Chisel set Meters Voltmeter Ammeter, Multi Mater, Tester and Test lamp Hard Drill / Power Drill / Switches and Sockets Multi lug Adaptor and Ballast Florescent tube Incandescent lamp A Burner LPG Precautions of handling LPG Low Pressure Burner High Pressure Burner LPG Regulator and Adaptor Electricity Conductor Insulator Resistance Potential Difference between AC & DC Power supply Single Phase & Three Phase Power Supply Open Circuit Closed Circuit Short Circuit Connections Parallel Connection Serious Connection Fuse Importance of fuse and it advantages Importance of earthing WCB. Calculation of Energy Consumption Safety procedure Lights Lighting Types 0f Lighting Lighting Device and Discharge lamps Importance Fuels Types of Fuels used in Hotel Industry Advantages and Disadvantages of Fuel Types Comparative Calorific Value Pollution Meaning types of Pollution effects of pollution to ozone layer Acid Rain Global Warming Environment Pollution free Environment Importance of Sewage / Water Treatment Rain Water Harvest Green Hotels Ecotel Energy Management Energy Conservation Importance of Energy Conservation Non Conventional Sources of energy Need for energy Conservation Program energy Conservation programs in different Department Energy Audit

14 COURSE : PRACTICAL II (FOOD & BEVERAGE SERVICE) - II YEAR COURSE CODE : Different types of rice & potato preparation. 2. Learning the cuts of meat. 3. Preparation of egg, meat, poultry. 4. Regional cooking. 5. Service procedure for non - alcoholic & alcoholic beverages. PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : PRACTICAL III: FRONT OFFICE AND HOUSE KEEPING OPERATION II YEAR COURSE CODE : Student should have sound knowledge of booking & cancellation of reservation, reservation system. 2. Ability to work on all automated system. 3. Ability to handle & use all stationery in Front Office. 4. Knowledge about Foreign exchange currencies & regulation 5. Raising and closing of guest folio 6. Identification of various racks 7. Receiving and greeting of guest, groups, VIP 8. Handling of mails and messages. 9. Handling of cheques and credit cards. 10. Records and inventories maintained in house keeping department. 11. Types of bed making. 12. Daily, Routine, Spring Cleaning Procedure. 13. Handling of Vacuum Cleaner. 14. Handling of Laundry Equipment. 15. Knowledge of Laundry Process.

15 COURSE : COMPUTER APPLICATIONS III YEAR COURSE CODE : Chapter 01 Introduction to Computer Hardware Software - Application (High level language / utility) Compiler & Interpreter Chapter 02 Components of a Computer: CPU Chips I/O devices Storage devices Network - LAN WAN MAN Chapter 03 Introduction to windows Processing in Windows MS Word: Introduction - Formatting Text & documents Chapter 04 Operations in document Edit Operations Using font Paragraph Bullet & Numbering Table Operation Mail merge Spell check Chapter 05 MS Excel - Introduction Working with worksheets Types of chart Using Macros Chapter 06 Mathematical Functions Using table format Spell checking Edit Operations. Chapter 07 Power point: Introduction Creating PowerPoint presentation Types of auto layout Chapter 08 Slide using in text & Chart Types of Chart wizard Insertion of Pictures - Word art - Textbox Slide Layout & view show using animation Chapter 09 Internet - Introduction Concepts Protocols - TCP/IP, HTTP, FTP, WWW & Web Pages Web browsers PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : FOOD AND BEVERAGE SERVICE CONTROL III YEAR COURSE CODE : Chapter 01 Evolution of hotel industry Classification of catering establishment Duties & responsibility of F& B staff Chapter 02 Types of F&B outlet Classification of service equipment Chapter 03 Menu Menu planning French classical menu Early morning tea Breakfast brunch Lunch - High tea Dinner - Supper Mid night snacks Chapter 04

16 Mis en place Mis en scene side board / dummy waiter rules of laying table setting up of cover Chapter 05 Attitude of a waiter Do s & don ts of a waiter- guest receiving procedure Chapter 06 Classification of beverages Service of non alcoholic beverage Service of wine Vodka Gin Rum Brandy - Liquors & sprits Chapter 07 Control system Importance of control system K.O.T. / B.O.T - Duplicate & triplicate check system Chapter 08 Cost control Advantage & disadvantage Purchase control Purchase specification Purchase procedure Methods of purchasing Chapter 09 Selection of suppliers Ordering Lead time Re order point Buffer stock E.O.Q Chapter 10 Receiving - Types of receiving Credit note- Receiving report Meat tag Stock taking Portion control Beverage control Bar frauds REFERENCE BOOKS 1. Food and Beverage Service Training Manual - Sudhir Andrews 2. Food and Beverage Service Dennis R. Lilli Crap, John A cousins 3. Modern Restaurant Service John Fuller 4. Professional Service Sylvia Meyer, Edy Schmid and Christen Suppler PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : FOOD PRODUCTION AND PRACTICE III YEAR COURSE CODE : Chapter 01 Food Production System Process & distribution of cook cvil system cook freeze advantage & presentation of cook freeze system Chapter 02 Quality control in kitchen Safety precaution to be followed in kitchen Chapter 03 Introduction to Ladder Equipment Ladder control Duties & Responsibilities of Larder Chef Hierarchy of Larder Chef Chapter 04 Sand witch Parts Type of Bread & filing Spread & garnish Chapter 05 Sausages Types - Filling & variety Forced meat Preparation usage & method of coring. Ham Cut of ham Chapter 06 Difference between Ham - Bacon & Gammon - Gelatine Mousse Mousseline Aspie

17 Chapter 07 Bakery Equipment found in bakery Yeast - Types - Role of yeast in bakery Chapter 08 Type of Dough - Rich Dough Straight dough Modified straight - Dough Sponge Chapter 09 Methods of making cakes Creaming method Flour batter method - Sponge method - Chiffon method Chapter 10 Faults in cake making Recitification Precaution -Varios types of icing and topping Chapter 11 Ice cream Types & classification Additives & preservatives used in ice cream Chapter 12 Chocolate - Types of chocolate Tempering of chocolate decorative works - Display Carving - Ice carving Tallow structure Fruit & Vegetable display Jelly logo REFERNCE BOOKS 1. Modern Cookery Vol.-II Thangam Philip 2. Practical Baking William Jsuetan 3. Practical Cookery Kinston & Ceserani Hodder of Stoughter 4. The theory of catering Kinton & Ceserani Hodder of Stoughter, Education USA 5. Practical Professional Catering Cracknel Kauffmen, McMillan Pvt. Ltd., London PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : HOTEL LAW III YEAR / BA.TM COURSE CODE : Chapter 01 Law Relating To Hotel Guest Relationship Hotel And Lodging Rates Control - Definition Fair rates - Hotel and Lodging house - Manager of a Hotel - Owner of a house Chapter 02 Paying guest - Premises tenant and Tenament Appointment of controller Fixation of fair rate Refusal of accommodation - Eviction of guest from hotel room Chapter 03 Duties - Rights and responsibilities of inn keeper towards guest Innkeeper lien Chapter 04 Hotel Restaurant Licenses - Licenses Permits Procedure for obtaining Renewing Licenses suspension and termination Chapter 05 Licenses Suspension and termination Licenses required to open and operate hotel and restaurant Chapter 06 Food Legislation The Prevention Of Food Adulteration Act Definition Adulterant Adultered Food - Public Analyst - Central Food Laboratory The Central Committee For Food Standards Chapter 07

18 Food Inspector Their Power And Duties Procedure To Be Followed By Food Inspectors Report To Public Analyst Notification For Food Poisoning Chapter 08 Sale of Goods Act 1913 Sale And Agreement To Sell Formation Of Contract Of Sale Conditions And Warranties Implied Conditions And Warranties Duties And Rights Of Parties Chapter 09 Factories Act Definition Factory - Manufacturing Process Adult Adolescent Child - Young Person - Calendar Year - Week Provisions Regarding Health - Safety And Welfare Non Fringe Benefits Pension, P.F Chapter 10 Industrial Dispute Act Definition Appropriate Government Industry - Industrial Dispute Layoff - Lock-Out - National Tribunal Retrenchment - Settlement - Authorities Under The Act Procedure Power - Duties Of Authorities Chapter 11 Consumer Protection Act 1986 Consumer Protection Councils Consume Dispute Redressal Agencies Appeal And Jurisdiction Of State And National Commission Chapter 12 Contract of Insurance - Nature Of Contract Of Insurance Principles Of Contract Of Insurance Reinsurance, Double Insurance Subrogation And Contribution - Trade Union Act Scope Eligibility Fund Register Right On The Part Of The Employer And Employee Reference Books 1. A Manual Of Mercantile Law M.C. Shukla, S.Chand & Co(P) Ltd. 2. Aspect Of Labour Welfare And Social Security Dr. A.N. Sharma 3. The Industrial Law P.L. Malik 4. Labour Laws Of India B.K. Chakraborhti 5. Mercantile Law Including Industrial Law S.R. Davar 6. Indian Labour Laws Published By All India Management Association B.R. Seth

19 COURSE COURSE CODE : : PRACTICAL IV (FOOD PRODUCTION PRACTICE) - III YEAR 1. The student should have a over all cooking knowledge on Chinese, Continental, French Menu. 2. Ability to make Basic Cakes & Pie Preparation with topping. 3. Ability to make Jellies & Mousse 4. Good Cooking hard on soups & sauces PROGRAM : BACHELOR OF SCIENCE IN HOTEL & CATERING COURSE : PRINCIPLES OF MANAGEMENT III YEAR / BA.TM COURSE CODE : Chapter: 01 Introduction to Management: Definition of Management - Evolution of Management thought Early and Modern Approaches Chapter: 02 Management vs. Administration Management Science or Art? - Managers vs. Entrepreneurs - Managers vs. Leaders Chapter: 03 Planning: Nature and Importance - Steps in planning - Types of plans - Planning premises Chapter: 04 Objective - Characteristics and Hierarchy of objectives - Management by Objectives - Management by Exception Chapter: 05 Nature of organizing - Formal and informal organization - Structure and process of organizing Chapter: 06 Authority and Responsibility - Delegation of Authority - Departmentation and its basis Chapter: 07 Decision making - Styles of Decision Making Chapter: 08 Staffing and Directing: Staffing - Purpose of staffing - Recruitment and selection

20 Chapter: 09 Training and development - Performance Appraisal Chapter: 10 Principles of direction - Elements of direction - Span of supervision Motivation - Leadership Communication Chapter: 11 Controlling: Concept of Managerial Control - Nature of control - Needs for control - Significance and limitations of control. Chapter: 12 Types of control - Control process Control techniques: Traditional and Modern Techniques