U51 PDF

B.Sc. Catering Sci. & Hospitality Mgmt.
(SDE) 2014-15 onwards Page 1 of 39
BHARATHIAR UNIVERSITY, COIMBATORE.
B.SC. CATERING SCIENCE AND HOSPITALITY MANAGEMENT
(The Curriculum is offered by the University under School of Distance Education

from the academic year 2014-15 onwards)
PROGRAM DESCRIPTION:
The program is structured to provide a high degree of professional education in the latest
trends & development in Hospitality Industry. Topics covered include:
 An overview of the Hospitality Industry,

 Hotel & Restaurant industry organizational structure,
 Hotel safety,
 Tourism,
 Marketing,
 Human Resources,
 Finances, and
 Hospitality Supervision.
Special attention is given to the forces driving change and the major issues encountered by
today‘s hospitality professionals.
PERFORMANCE OBJECTIVES:
Upon successful completion of the program, the student should be able to:
 Trace the growth and development of the industry and evaluate career opportunities
through examination of industry segments.
 Define and discuss all aspects of hospitality industry.
 Explain the hotel & restaurant business and the aspects and divisions involved.
 Explain the scope of managed services, recreation and leisure.
 Develop understanding and appreciation of research and the need for research, not only in
catering and hospitality, but also applicable to numerous other fields.
 Develop knowledge and skills in designing and carrying out research projects.
 Experience valuable ―real-life‖ lessons
B.Sc. Catering Sci. & Hospitality Mgmt. (SDE) 2014-15 onwards Page 2 of 39
SCHEME OF EXAMINATION
EXAMINATIONS
Year Part Subject and Paper Duration Max
Hrs. Marks
I Language 3 100
II English 3 100
Theory
III Paper I : Food & Beverage Service Operations 3 100
Paper II : Food Production Operations 3 100
I Paper III : Front Office Operations 3 100
Paper IV: House Keeping Operations 3 100
Practical
Practical I : Food & Beverage Service 3 50
Practical II : Food Production 3 50
Theory
III Paper V : Communication & IT 3 50
Paper VI :Food & Beverage Service Management 3 100
Paper VII : Food Production Management 3 100
Paper VIII : Front Office Management 3 100
II Paper IX : House Keeping Management 3 100
Paper X : Hospitality Accounting & Marketing 3 100
Practical
Practical III :Front Office 3 50
Practical IV : House Keeping 3 50
Theory
III Paper XI : Communication & Study Skills 3 100
Paper XII : Supervisory Skills & Human
3 100
Resources
Paper XIII : Entrepreneurial Business
3 100
Development & Franchising
III
Paper XIV : Business Economics & Statistics 3 100
Paper XV : Travel & Tourism Management 3 100
Paper XVI : Event Management 3 100
Project & Viva
Project Report - Research Methodology - 100
Project Report & Viva Voce - 50
Total 2100
PAPER I : FOOD & BEVERAGE SERVICE OPERATIONS
Goal: to enable the student to have an in-depth insight into F&B Service industry.
Objective:
The subject distinguishes among most common styles of dining service. The students are
exposed to typical dining service staff positions. The subject will bring them awareness about
the purchasing criteria for and characteristics of china, glassware, flatware, furniture and
common equipment items used by food service personnel. The students will develop
understanding as how space requirements and traffic flow patterns affect an operation‘s
overall layout. The subject will also investigate the importance of menu design elements.
This subject considers operational aspects and summarizes typical procedures staff members
in Restaurants / QSR / Fast food use when serving guests, from taking reservations to
presenting the guest checks. The students will be able to summarize how banquets and
catering operations book events and prepare to provide service to clients during an event. The
subject will also bring awareness of Room Service order taking, delivery and clearance.
Unit – 1:
The Unit introduces the students to the Food & Beverage Industry and provides basic
knowledge of Food & Beverages –
Introduction to F&B Service Industry,
 What is F&B Industry, Definition of F&B
 F&B Service Classification - Military Segment, Commercial Segment, Non –
Commercial Segment
 F&B Establishment In The Hotels - In Room Dining, All Day Dining, Bar, Banquets,
Specialty, Restaurants, Cake Shop / Delicatessen, Night Club
Types Of Service - Table, Assisted, Self & Single Point
 Principles Of Service - French Service, English Service, Pre-Plated Service, Gueridon
Service, Russian Service, Butler Service, Buffet, Grill Room Service,
 Factors Affecting Meal Experience
People In Food Service
 Hierarchy & Responsibilities - Personal Skills & Attributes Required For An F&B
Professional
Food & Beverage Service Equipment - Chinaware, Tableware, Flatware & Cutlery,
Hollowware, Glassware, Heavy Equipment, Restaurant Trolley, Linen
Glossary - F&B Related Glossary
French Classical Menu – Courses, accompaniments & Cover LAyout
Unit – II:
The Unit introduces the students to the International Food Industry and gives them a basic
understanding about menu planning and popular Food items.
International Menu with Accompaniments,
Chinese Cuisine, Italian Cuisine, Indian Cuisine, French Cuisine - Famous Indian restaurants
in India
Menu Planning Principle
Types Of Menus - A‘ la Carte, Table d‘Hote
Factors Influencing A Menu - Colour, Texture, Availability of raw Materials, Variety,
Nutritional Balance, Cultural and Regional Influences
Breakfast & Breakfast Service

 Types of Breakfast Menus - Continental Breakfast, English Breakfast, Indian B/F
Unit – III:
The Unit introduces the students to the Bar & Beverage Industry and provides basic
knowledge of Beverages and operations of bars
Introduction to Bars & Beverage Industry,
 Beverage Classification
 Non-alcoholic Beverages - Cold & Hot, Carbonated Beverages, Mineral Water,
Squashes, Syrups, Tea, Coffee
 Alcoholic Beverages - Beer, Distillation process, Wine, Spirits, Dark Spirits, White
Sprits, Brands, Aperitifs and Liqueurs
 Vine & Wines - Red Wine, White Wine, Sparkling Wine
Introduction to Mixology,
 Bar Stock & Inventory Control,
 Bar Opening & Closing duty - For Supervisors & For the Manager
Unit – IV:
The Unit introduces the students to the basic operations in Food & Beverage Industry and
knowledge of sequencing of service
Restaurant Operations
 French service or guerdion service, American service or plate service, English service,
Russian service
 Buffet service Formal & Casual Dining,
Sequence of Service -
 Service Cycle - Meet, Greet, Seat, Serve, Clearance, Billing Process
 Beverage Service
Unit – V:
The Unit introduces the students to the various forms of Food & Beverage Industry and
provides basic knowledge on operations of F&B Personnal.
Banquet & Catered Events
 On site Food Service Operations, Set-up & Style of Service
Lounge & Hi-tea Service Room Service
 Afternoon Tea, Menu, Hi Tea Menu
Opening & Closing Duties of Food Service Establishments
 Opening Duties & Closing Duties
Staffing & Evaluation of Work
 Performance analysis, Fixed and variable Labour
Reference Books
1. Food and Beverage Service – B.R. Lillicrap & Cousins
2. Modern Restaurant Service – John Fuller
3. Sondra J. Dahmer, Kurt W. Kahl (2002), Restaurant Service Basics, John Wiley &
Sons, Inc.
4. Ann Hoke ( 1 9 5 4 ), Restaurant Menu Planning, Hotel Monthly Press
5. Lendal H. Kotschevar, Valentino Luciani (2006), Presenting Service: The
Ultimate Guide for the Foodservice Professional, John Wiley & Sons Inc
PAPER II : FOOD PRODUCTION OPERATIONS
Goal: The student will be able to understand the composition of the operational aspect of a
running Kitchen in a Commercial Hospitality Establishment.
Objective:
The students will be able to:
 De-mystify the Evolution of Cookery
 Define and comprehend the Kitchen department as a part of the Hotel
 List the traits required by a Kitchen Personnel
 Scan through the tools and equipment used in a Commercial kitchen
 De-mystify the methods of Cooking
 List and describe the nutrients and their components in cuisine
 Identify the major cuisine regions of the world
 Describe the terms and terminology used in the trade
 Describe the HACCP aspects in operations
 De-mystify the Flight Catering industry and sub departments in Kitchen like the Pantry,
Cold Kitchen and Deli
The subject comprises of the basics of kitchen department, methods of cooking and cuisine.
The units comprises of sessions like Introduction to Kitchen Operations, Attitude,
Temperament and Communication in Kitchen, Kitchen Personnel – Characteristics, Safety at
Work, Cuisine Basics, Nutrition, Ingredients, Kitchen Tools, Cooking Methods, Kitchen
Equipment & Popular Cuisines
The day-to-day procedures and aspects of Kitchen Operations is also covered. This includes
major cuisine regions of the world, HACCP, and intricacies in cuisine. The unit comprises of
Types and characteristics of International cuisine, Major cuisine regions of the world, Indian
Cuisine, HACCP, Pantry Operations, Terms and Terminology (Indian, Continental &
Oriental), Flight Catering, Importance of colour, taste and texture in food, Internationally
popular speciality dishes, Cold Kitchen and Deli
Unit – 1:
The Unit introduces the students to the Food Production and provides basic knowledge of the
functioning of the Department
Introduction to Kitchen Operations
 Kitchen Description & Location
 Functions of a Kitchen
 Departmental Relationships
Attitude, Temperament and Communication in Kitchen
 Standard Phrases
 Communication Skills
 Do‘s & Don‘ts in the Kitchen
Kitchen Personnel
 Grooming Standards
 Functions and Responsibilities of each level
Reporting System Requisites for Working Kitchen
 Organisation charts
Unit – II:
The Unit informs the students about the work flow of the Food Production department and
provides knowledge for basic tools and equipments used.
Work flow in Kitchen
 Main Kitchen, Coffee-shop Kitchen, Specialty Kitchen
Cuisine Basics
 Culinary History of India & the World
 Escoffier
 Modern Techniques & Styles
 Mis – en – Place
 Kitchen Procedures
Tools & Utensils
 Knives: Description, Types of Knives
 Utensils & Small Equipment
Kitchen Equipment
 Traditional Equipment & Modern Equipment
Unit – III:
The Unit introduces the students to the Food Production and provides basic knowledge of the
functioning of the Department.
Food Commodities
 Food From Animals, Vegetables & Fruits, Pulses, Cereals, Herbs, Spices & Condiments
Cooking Methods
 Effects of Cooking
 Hot Methods of Cooking
 Baking, Boiling, Frying, Roasting,
 Cool Methods of Cooking
 Brining, Drying, Grinding, Juliening, Marination, Mincing, Pickling, Salting, Seasoning,
Sprouting, Sugaring
Food Nutrition
 Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
Unit – IV:
The Unit introduces the students to the International cuisines and basic knowledge on the
functioning of the pantry and cold kitchen and its products.
International Cuisines
 French Cuisine & Italian Cuisine
Pantry Operations
 Pantry Introduction, Pantry Products
 World of Sandwiches
Cold Kitchen & Deli
 Commissary Concept
 Food Products from Cold Kitchen
Unit – V:
The Unit provides basic knowledge on principles of menu design and importance of safety
and security at work place.
Menu Planning – Principles & Application
 French Classical Menu
 Classical Menu Planning-Types of meals

 Principles of Menu Planning
 Application of Menu Planning Principles
Safety At Work
 Safety Considerations
Hygiene & Grooming
 Personal Hygiene & Grooming Standards
Workplace Safety & Best Practices
 What is Workplace Safety
 Best Practices followed globally for Workplace Safety
First Aid
Hygiene & HACCP
 Food Safety
 HACCP Process
 HACCP Components
Reference Books:
1. The Professional Chef – Arvind Saraswat
2. Theory of Catering – Kinton & Ceserani ELBS with Hodder and Stoughton
3. Book of Ingredients – Philip Dowell and Sydney
4. Turner, M (1992) Food and Beverage Operations, HCIMA
5. S. Medlik (1972), Profile of the Hotel and Catering Industry, Heinemann.
PAPER III : FRONT OFFICE OPERATIONS
Goal: The front office is one of the key areas of the hotel; the student must therefore be well
versed of all the functions carried out in this department. This subject seeks to introduce to
the students all the aspects of reservation, guest handling, billing, and settlement. In addition
the student is also given inputs about the latest in equipment and technical know-how as to
how to operate the same in practical sessions
Objective:
 To understand, organize, perform, apply and comprehend the front office functions.
 To understand the importance of guest service.
 To understand the use of computers to manage accommodation operations.
 Discuss various features related to the hotel industry.
 Show an understanding of the functioning of front office department.
 Illustrate procedures and equipments used in front office department.
 Demonstrate the functions of a receptionist / front office assistants / guest relation
office
 Identify various accounting procedures and their relationship with support
departments.
Unit – I:
The unit introduces the student to the world of hospitality industry and understanding on the
growth & development of the hotel industry.
Introduction to the hospitality industry
 Introduction to the hospitality industry & hotel industry
 Growth and development of hotel industry
 Hotel services
Classification of hotels
 Hotel classification based on
 Types, size, levels of service, ownership & affiliation, star ratings
Unit –II:
By the end of this unit the student will be able to understand the reporting structure in a
typical hotel and will have basic knowledge on the layout & equipments used the Front
Office. The unit will also provide understanding on the functional areas of the department
and Job descriptions & duties & responsibilities of the front office personnel.
Hotel Organization
 Various hotel services
 Importance of organisation
 Typical hotel organization chart
 Hotel functional departments - Departmental functions and responsibilities
The Front Office
 Functional areas - Various front office functions during the guest cycle
 Front office layout & equipment - Reception counter, Criteria for FO layout, Mail,
message and key rack, Account posting machine, Wake up device, Room &
reservation racks
 Front office organization chart - Small hotel, Large hotel - Front office job
descriptions/duties & responsibilities, What is job description, job specification
and its importance, Sample JD & JS for various positions
Unit – III:
The unit will provide knowledge on types of rooms and room rates. It will also introduce the
student to Guest Cycle.
Types of rooms
 Different types of rooms - Single room, Double-bed room, Interconnecting room,
Quad room, Suite
Rate Categories
 Food plans
 Factors involved in fixation of room rates - Basis of charging room rates, On basis of
meal plans:
 Special rates - Corporate rate, Agent rate, Package rate, Group rate
 Tariff card - Room tariff card
The Guest Cycle
 Pre-arrival, Arrival, Occupancy, Departure
Unit – IV:
The unit provides knowledge on basic functioning of Front Office Department and various
systems used for smooth functioning.
Front Office Systems
 Non-automated systems, Semi-automated systems & Fully-automated systems - Pre-
arrival activities, Arrival activities, Occupancy activities, Departure activities
Property Management System
 Reservation management software - Criteria for choosing & Functions
 Room management software, Guest account management software & General
management software - Functions & importance
Unit – V:
By the end of the unit the student will be able to understand the concept of reservation and
registration in a hotel.
Reservation Activities
 Sources of reservations - Various sources, GDS, In person, CRS, Travel agent,
Company
 Types of reservations - Confirmed, Guaranteed, Non guaranteed
 Activities associated with the reservation process
 Reservation process - Form filling, Updating system
 Modes of payment - Company guarantee, Credit card, Travel agent
 Group reservations - Process, Precautions
 Over bookings - Handling over bookings
 Cancellations & amendments - Process and procedure to handle cancellations &
amendments
Registration Process
 Pre-Registration - Importance & Purpose Of Pre-Registration
 Procedures On-Arrival - Greeting, Assessing The Guests Requirements, Importance
Of Product Knowledge, Selling Techniques
 Registration
o Registration Legal Requirements, The Purpose It Serves
o Registration Of All Guests
o Objectives Of Registration System.
o Concepts Of A Registration System
o Flow Of The Registration Process
o Documents Generated In Registration Process
o Analysis Of Registration
o Various Types Of Registration Records
o Registration System Problems
o Reports Generated
Reference Books:
 ANDREWS, S., (2000), Front Office Manual, Tata McGraw-Hill Publishing Co.
Ltd., New Delhi.
 KASAVANA, M.L. & BROOKS, R.M., (1998), Managing Front Office
Operations, E.I. of American Motel & Lodging Association, USA.
 ABBOT P. AND LEWRY S. (1999). Front Office: Procedure, Social Skills And
Management, Butterworth Heinemann.
 S.K. BHATNAGER (2003), Front Office Management, Frank Bros. & Co. Ltd.
 JAMES A. BARDI (2002), Hotel Front Office Management, Wiley.
 AHMED ISMAIL (2002), Front Office Operations and Management, Thompson
Delmar Learning.
PAPER IV : HOUSE KEEPING OPERATIONS
Goal: the student will understand that Housekeeping is a major department in a hotel, which
ensures cleanliness, maintenance and aesthetic appeal of the hotel
Objective:
 Show an understanding of the importance of inter departmental co-operation, describes
principles of safe work conditions and apply security related practices in case of any
unusual circumstances.
 Understand the ancillary departments like Linen & the laundry in the hotel.
 Show an understanding of supplies, amenities & guest essentials provided to a guest
room.
 Application of various products that are used in the hotels with appropriate examples.
This subject deals with training of basic skills in housekeeping department that includes guest
room and public area cleaning and basic housekeeping department‘s operation. This unit also
covers the security aspect of Housekeeping department.
To introduce basic skills & knowledge by developing an understanding of the operational

systems involved in meeting guest requirements through the study of housekeeping operation
and maintenance and its impact upon the service concept. Student will also understand the
importance of safety & security.
Unit – 1:
Introduction to housekeeping department
 Role of Housekeeping in Housekeeping in Hospitality Operations
o Types of Hotels - Economy Hotels, Mid-Market Hotels, Luxury Hotels
 Hotel Management, Hotel Divisions and Departments
o The Rooms Division, The Engineering and Maintenance Division, The Human
Resources Division, The Accounting Division, The Security Division, The
Food & Beverage Division, The Sales & Marketing Division, Rooms division
 Layout of Housekeeping Department
 Organisation chart of Housekeeping
Unit – II:
After reading this unit the students will be able to Discuss the types, use, maintenance and
storage of cleaning agent and equipment. Describe various procedure of cleaning
Cleaning Science
 Rules for storage of equipments
 Cleaning Equipments - Mechanical Equipment, Containers
 Brushes - Mops & Brooms, Cleaning Cloths
 Sundry Equipments & Protective Cloths
 Mechanical Equipments - Vacuum cleaner, Mechanical scrubber, Mechanical
polisher, Scrubbing/ polishing machine, Combined scrubbing / polishing machine,
Hot water extraction machine
 Containers - Bucket (pails), Polish applicator trays, Spray bottles, Dust pans,
Dustbins, Sanibins
 House maid‘s or chamber maid‘s box:
 House maid‘s trolley: Brushes and Brooms, Mop
 Cleaning cloths - Duster, Rag, Swab, Floor cloth, Chamois leather, Scrim, Dust sheet,
Druggets, Hearth And Bucket Cloth
 Cleaning equipments‘ standards
 Choice of equipment, Care Of Equipment
 Cleaning Agents - Water, Detergent, Selection of cleaning agents
 Cleaning of rooms
Unit – III:
After reading this unit the students will be able to, Discuss the various room and describe the
facilities and services offered by them, Figure out the organizational structure of
housekeeping department
Rooms: Classification and Accessories
 Types of Room, Sizes of guest amenities, Beds, springs, mattresses, selection of
bed and maintenance, Sizes of bed
Unit – IV:
After reading this unit the students will be able to Handle lost and found items, Understand
the importance of key control
Key Control and Lost and Found
 Key control - Types of Keys, Importance of Key Safety
 Lost and found Procedure
Unit – V:
After reading this unit the students will be able to Understand various services offered by the
housekeeping department
Services - Valet service, On premises valet services, Evening services, Second services
Reference Books:
1. ANDREW SUDHIR (1985), Hotel Housekeeping Training Manual, Tata Mc
Graw-Hill Publishing Co. Ltd.
2. W. WINTER, DORIS HATFIELD, H.HATFIELS (1989), The Professional
Housekeeping, Hyperion Books.
3. BRANSON JOAN C AND LENNOX MARGARET, FIFTH EDITION (2000),
Hotel, Hostel and Hospital Housekeeping, Hodders & Stoughton.
4. MARTIN ROBERT J, THIRD EDITION (1998), Professional Management of
Housekeeping Operations, John Wiley & Sons New York.
5. TUCKER GEORGINA AND SCOVIAK MARY (1999), The Professional
Housekeeper, Schneider Madelin, John Wiley & Sons,INC New York.
PRACTICAL I : FOOD & BEVERAGE SERVICE
Goal: To enable the student to be hands-on in Restaurant Operations. The practical module is
delivered through a combination of demonstrations and practice in the Training Restaurant.
Objective:
At the end of the practical sessions, the student will be able to Perform basic tasks involved in
Restaurant Operations
Contents of Practical:
 Need & importance of Grooming and Personal Hygiene
 Ancillary (Support area), Pantry, stewarding, plate, glass, pickup, dispense counter.
 Misc-en-place, misc-en-scene, and service equipment: usage and importance,
 Table Set-up – setting up of Covers for Fine Dining, TDH Menu & Coffee Shop
 Sideboard set-up – Ensuring Inventory of Crockery, Cutlery, Glassware & Linen
 Table Linen – Types, Laying & Relaying of Table Cloth,
 Napkin folds – Lunch & Dinner
 Service Styles
 Tray Service – Platter to Plate & Pre-plated
 Room Service Tray set-up
 Trolley Service
 Related service style – Types of Breakfast
 Service Sequence and Procedures
 Meet, Greet, Seat, Serve, Clearance
 Order taking & Billing - KOT systems & handling
 Beverage Service –
o Tea / Coffee
o Wine
o Beer
o Alcoholic Beverage
PRACTICAL II : FOOD PRODCUTION
I. Set of five menu’s (Indian cuisine) to be framed with the following (Five
dishes/menu)
 Rice (or) Roti (Indian Breads)

 Egg / Fish
 Lamb / Mutton / Chicken
 Legumes / Dals
 Raitas / Cucumbers
 Indian Sweets
II. Set of five menu’s (Continental/European ethic cuisine) to be framed with the
following
 Salads / Soup
 Egg / Fish / Pasta
 Main course comprising – Lamp / Mutton / Chicken
 Potato preparations (compulsory)
 Legumes (boiled / steamed / cooked in butter)
 Savory
 Continental sweets (Dessert) Hot / Cold
Demonstrations:
1. Indian cuisine - Basic masalas and graries. Tandoori marination and

Tandoori dishes.
2. Continental – Basic stocks – white & Brown Mother sauces.
Reference Books:
1. Modern cookery VOL-I & II Thangam E Philip

2. Food Production Operation – Parvidnar Bali, Oxford Publications
3. Practical Cookery – Kinton. Cessarani.
YEAR II
REFERENCE BOOKS
 BODDY, D., (2005), Management- An Introduction, 3rd Edition, Paperback.

 DAVID, A., (2003), Fundamentals of Management, International Edition, Prentice
Hall.
 ANDREW, SCHMIDGALL, (1993), Financial Management for the Hospitality
Industry, Educational institute of America.
 SCHMIDGALL, R., DAMITIO, J., (1996), Basic Financial Accounting for the
Hospitality Industry. Educational Institute of AH&MA, Michigan.
 BELL & DONALD, A., (1984), Food & Beverage Cost Control, Mccutchan Publishing
Corp.
 NENEMEIER, J.D., (1990), Management of Food and Beverage Operation, 2nd
Edition, AH&MA.
 CROSS, R., (1997), Revenue Management, Universities press (India) Ltd. Group
limited, London.
 KAPPA, M.M., NITSCHKE, A. & SCHAPPERT, P.B., (1990), Managing
Housekeeping Operation, Educational Institute of American Hotel & Motel Association,
Michigan.
 BARTOL, K. & MARTIN, D., (1994), Management, McGraw-Hill
 KOTLER, P., BOWEN, J., MAKENS, J., Marketing For Hospitality And Tourism,
Pearson Education.
 GO, F.M., MONACHELLO, M.L. & BAUM, T., (1996), Human Resource
Management in the Hospitality Industry,
 BROWN, D.R., (2002), The Restaurant Managers Handbook: How to Set Up,
Operate, and Manage a Financially Successful Food Service Operation, 3 rd Edition,
Atlantic Publishing Co.
PAPER V : COMMUNICATION & IT
Goal: To enable students to understand that with the rapid industrialisation and economic
growth in the country there has been an enormous increase in the number and size of
professional organizations. As communication plays a vital role in the smooth functioning of
an organization, the need to impart communication skills has assumed greater importance. A
realisation of this need by some universities has led to the introduction of courses such as
‗oral and written communication‘, technical communication‘, etc. One can also observe a
growing tendency to include ‗communication skills‘ as part of the training schemes for young
executive development programmes run by reputed institutions. It is however found that
adequate and relevant instructional materials are not available for guidance and practice. This
book has been designed to fill this gap. The second part of the book talks about Information
Technology. It will give in depth knowledge to the students on Microsoft office.
Objective:
 To understand the communication process
 Improve written communication
 Enhance oral communication
 Appreciate the importance of information technology and work efficiently with
Microsoft office environment
Unit – 1:
Language and Communication: At the end of this unit the student will understand the
importance of communication that has greatly increased as a result of the growing complexity
in organisational and individual behaviour under the impact of rapid industrialisation and
modern technology.
 Concept and Nature of Communication
 Dimensions of Communication
 Organisational behaviour
 Objectives of Communication
 Methods of Communication
 Medium of Communication
 Barriers to Communication
Unit – II:
Writing Techniques: At the end of this unit the student will learn different writing
techniques, such as sentence writing, paragraph writing, letter writing, emails etc. How to
make a logical argument, or how to persuade, mainly through writing. Also the students will
understand that writing is the primary basis upon which your work, your learning, and your
intellect will be judged—in college, in the workplace, and in the community.
 Writing vs. Speaking
 Purpose of Writing
 Writing Technique
 Sentence Writing
 Paragraph Writing
 Effective E-mail
 Letter Writing
 Note Taking
Unit – III:
Listening Skills: At the end of this unit the students will understand the importance of being
a good listener. The students will also appreciate the fact that the ability to listen is a skill that
can be improved with use. This skill can and will improve all your relationships with friends,
mates, partners, children, and co-workers, even your boss
 Listening and Hearing
 Types of Listening
 Deterrents to Effective/Active listening
 Elements of Effective listening
 Methods for improving listening Skills
Unit – IV:
Presentation And Interview Skills: This unit will help the students to improve their spoken
skills which will further enhance their presentation skills.
 Preparing Notes for the Presentation
 How to Begin a Presentation
 How to End a presentation
 Effective Use of Body Language
 Oral Presentation
 Interview Skills
Unit – V:
Information Technology: At the end of this unit the students will learn and appreciate that
the phenomenal growth of computers in modern society has been dramatic and spectacular. In
any office today, the computer has become an indispensable tool in facilitating
communication and work. The unit will also help the students to work efficiently with Ms
Word, Ms Excel and PowerPoint. It will help students to do their day to day work on the
computer.
 Preparing Notes for the Presentation
 How to Begin a Presentation
 How to End a presentation
 Effective Use of Body Language
 Oral Presentation
 Interview Skills
PAPER VI : FOOD & BEVERAGE SERVICE MANAGEMENT
Goal: the student will be able to have in-depth knowledge in Food Service Design & Service
Management & Wine & Beverage Knowledge
Objective:
 Describe the processes of designing a F&B service outlet
 Discuss the factors in planning a F&B outlet
 Describe the principles & rules of Menu Planning
 Discuss the importance of various factors in preparing menus for various service styles.
 Prepare draft menus for classical & casual dining.
Food Service Design and the Service System unit introduce the concept of F&B Service
Operations and its importance in facilities planning and service styles. This unit aims to
enable students to develop an awareness of planning, co-ordination and control of resources
in F&B service establishments. The students will develop understanding as how space
requirements and traffic flow patterns affect an operation‘s overall layout. The unit
introduces the concept of Food Service Menu Planning and Design. The unit provides
knowledge of Menu, Planning & Designing aspects.
Unit – I :
Food Service Design and the Service System unit introduce the concept of F&B Service
Operations and its importance in facilities planning and service styles. It offers a unique
opportunity to gain theoretical and practical understanding of restaurant trends, kitchen
concepts, financial management, marketing and leadership skills
Food Service Outlet Planning
 Introduction, Design & layout, Scope, Objectives, Facilitating production,
Materials handling
Food Service Outlet Design
 Planning the atmosphere
 Atmosphere & mood, color, lighting, acoustics, noise & music, climate control,
furnishings, exterior design, advertising & public relations.
Developing The Concept
 Equipment requirements , Space requirements, Developing preliminary plans,
Preparation of final plans
UNIT – II:
This unit considers operational aspects and guest requirements of Restaurants / QSR / Fast
food in Menu planning & Design. The unit exposes students to knowledge of International
trends, cuisines & accompaniments to plan menus. It brings awareness of factors which go
into planning menus for different kinds of Bars. It gives students an opportunity to
understand menu planning for catered events while carefully balancing between guest
requirements and outlets feasibility factors.
Classical Menu Planning
 Principles of Menu Planning, Rules for Menu Planning
 Catered Events Menus
 Contemporary Trends in Menus
Types Of Menus
 Menu – Fine-casual dining, QSR, FF, Kiosk
 Menu Planning & Nutrition

 Menu Knowledge - International Cuisine & Accompaniment, Bar & Beverage
Menus
UNIT – III:
The unit introduces the Knowledge of Wine & beverage knowledge and Bar & Beverage
Operations in F&B Service Operations. It gives an extensive knowledge on wine making,
classification, grapes varieties, wine growing regions & types of wines.
Wines & Vines
 Classification of Wines
 Old World Wines, New World Wines
 Grape Varieties – White & Grape Varieties – Red
Types Of Wines
 Champagne & Sparkling Wines
 Fortified & Aromatized Wines
 Brandy & Cognac
 Food & Beverage Harmony
UNIT – IV:
This unit deals with the social concerns involved in serving alcohol, such as service to minors
or intoxicated customers, layout and equipment needs, the art of ‗Mixology‘, and service
procedures for different kinds of alcohol beverages.
Beer & Ale
 Definition and Types of Beer & Brands
Distillation and Spirits
 Spirits - White & Dark
 Aperitifs & Liqueurs
Unit – V:
The unit introduces to Non alcoholic beverages, international brands & techniques of mixing
beverages to perfection.
Non Alcoholic Beverages – Hot
 Tea, Coffee & Other Hot beverages
Non Alcoholic Beverages – Cold
 Mineral waters, Syrups & squashes, Indian beverages
PAPER VII : FOOD PRODUCTION MANAGEMENT
Goal: the students in this unit will learn Kitchen operations with regards to food, systems and
services in Hospitality Industry. It is a composition of Cost control elements in F & B
Operations and the pricing strategies that need to be applied for a proud bottom-line and, the
steps and strategies for Menu Engineering and profitable service operation.
Objective:
At the end of this module the students will be able to:
 Describe the Food cultures in the world
 Describe food commodities, nutrition and catering systems
 Discuss menu balancing, international cuisines and bakery
 List the techniques in food and wine harmony, food quality, management
 Apply the cost control procedures during the three stages of an event
 Solve the formulae for yields, recipes and standards
Unit - I
 Food society & Influence of Ethnic Cultures
 Food Commodities
 Nutrition & preservation
 Popular International Cuisines
Unit - II
 Catering Equipment & Tools
 Traditional Equipment
 Quantity cooking –Theory & Aspects of cooking across varied industries like flight
catering, welfare catering,
 Presentation techniques in food
Unit - III
 Concept of Food Quality
 Kitchen Management
 Kitchen Computer Applications
Unit - IV
 Purchasing techniques
 Yields and butchery techniques for cost control
 Receiving, Storage & Inventory
 Recipes & Standards
 Calculating the Food Cost
 Pricing Support Systems & Pricing Strategy
Unit - V
 Menu Engineering concept & introduction
 Inflationary Price & Demand
 Analyzing Working Menu Data
 Relating Pricing Strategy to Menu Engineering
PAPER VIII : FRONT OFFICE MANAGEMENT
Goal: to enable the student to provide with a better understanding of Front Office
Departments at supervisory level. Student will develop an understanding of how these
departments relate to the front office operations and how they operate to enhance the guest
experience.
Objective:
The subject provides students a strong foundation in the advanced principles necessary for
effective managing operations in front office theory. It also enrich the management skill that
comprise the front office activities and how these are deployed by the front office executives
to maximize both occupancy and rooms revenue.
Students will develop competencies in the formulization and application of the major
operational and supervisory skills and concepts and then apply these to the processes of
accommodation operations. Practical examples will allow students to identify how various
processes are deployed through ‗front office‘ to maximize guest comfort. The unit provides
the student with an appreciation of the role of the rooms division as the `nerve centre' of
customer activity with network communication links with other departments.
Unit – 1:
By the end of this unit students will be able to: Understand the process of Checkout and
settlement of accounts along with the accounting process followed in the hotel.
Checkout & Settlement Process
 Functions of Checkout & Settlement process.
 Departure procedure.
 Method of Settlement.
 Late Checkout, Express Checkout & Self-Checkout
 Unpaid Account Balances & Collection Of Accounts
Front Office accounting Process
 Accounts, Folios, Ledgers & Vouchers
 Points Of Sale ( POS )
 Creation And Maintenance Of Accounts
 Accounting Systems
 Credit Monitoring
 Front Office Accounting Formula
 Internal Control in The Front Office
 Settlement of Accounts
Unit – II:
By the end of this unit students will be able to learn the importance of: establishing room
rates and process of night audit
Night Audit
 Functions Of Night Audit
 Role Of The Night Auditor
 Establishing An End Of The Day
 Cross Referencing, Accounts Integrity & Guest Credit Monitoring
 Operating Modes
 The Night Audit ProcessE
Establishing Room Rates

 Market Condition Approach
 Rule- Of-Thumb Approach
 Hubbart Formula
Unit – III:
By the end of this unit students will be able to learn the importance of: budgeting for the front
Office department, method of forecasting rooms revenue, various expenses involved in front
office operations & Describe the methods used to forecast the availability of rooms in a hotel.
Forecasting Room Availability
 Introduction, Forecasting Data
 Percentage Of No-Shows, Walk-Ins, Over-Stays, Under-Stays
 ARR (Average Of Room Rate)
 RevPar (Revenue Per Available Rooms)
 Forecast Formula
 Room Count Considerations
Budgeting For Operations
 Introduction, Forecasting Rooms Revenue
 Estimating Expenses
Unit – IV:
By the end of this unit students will be able to: To learn the ways of evaluating front office
operations & tools used in evaluating front office operations
Evaluating Front Office Operations
 Introduction
 Daily Operations Report
 Occupancy Ratios
 Rooms Revenue Analysis
 Operating Ratios
 Rooms Division Income Statement & Budget Reports
Yield Management
 Introduction, Concept Of Yield Management
Unit – V:
By the end of this unit students will be able to: Understand the concept of yield management
& Use various formulae for yield management
Measuring Yield
 Potential Average Sgl/Dbl Rate
 Multiple Occupancy Percentage, Rate Spread
 Potential Average Rate
 Room Rate Achievement Factor
 Yield Statistic, Identical Yield & Equivalent Occupancy
 Required Non-Room Revenue Per Guest
Elements Of Yield Management
 Objectives, Introduction
 Group Room Sales, Transient Room Sales
 Food & Beverage Activity, Special Events
 Using Yield Management
PAPER IX : HOUSE KEEPING MANAGEMENT
Goal: This subject will equip the students with the necessary skills and knowledge to manage
the housekeeping desk. This helps students to develop key skills and supervisory skills for
employment within the hospitality industry.
Objective:
The units aims to present a systematic approach to managing housekeeping and provides a
thorough overview, from a macro perspective of maintaining quality to a micro perspective of
very detailed technical aspects of cleaning and maintaining a hospitality facility. This lessons
familiarizes with the departmental communication, lost and found management, budgeting,
work schedules and types of services provided by the housekeeping department
Unit – 1:
After reading this unit the students will be able to: Understand the various laundry process.
Describe function of OPL
Laundry
 Managing & Planning an OPL
 How Much Equipments Should Be Purchased
 Shall there be valet service
 Laundry linen, Chemicals,
 Sample job list
1. Head washer men & Laundry manager
 Stain Removal
Unit – II:
After reading this unit the students will be able to: List various linen items in the hotel. Gives
the standard sizes of linen items and the selection criteria for various linen items. Understand
the importance to the house keeper to take proper care of the linen items
Linen Room
 Introduction
 Managing Linen supply
 Types of linen:
 Linen room work and exchange of linen room supply
Unit – III:
After reading this unit the students will be able to: Identify various flower arrangement
Flower Arrangement
 Principle of flower arrangement
 Types of flower arrangement
 Flower used in flower arrangement
Unit – IV:
After reading this unit the students will be able to: Understand the importance of
refurbishment and redecoration. Describe the principles of design
Refurbishment and Redecoration
 Introduction
 The Critical Path Of Restoration/ Renovations
 How to make large room more inviting

 How to display accessories
Principles of Design
 Introduction, Colour, Light
Unit – V:
After reading this unit the students will be able to: Understand various types of housekeeping
services which are normally given out on contract basis as well as discusses the procedure for
deciding the contractor. Understand how the pricing of the contract is done.
Contract
 Introduction & Advantages and disadvantages of Contract Labour
 Types of contract
 Pricing a contract
PAPER X : HOSPITALITY ACCOUNTING & MARKETING
Goal: This subject introduces understanding of basic accounting and cost to support
appreciation of the way hospitality businesses function.
The Subject outline is designed to enable you to develop an appreciation of the role of
marketing and the management of marketing functions in the modern organization.
Objective:
The subject forms a part of Service Management.
The students will be able to :
 Discuss the basic concept of accounting and apply Generally Accepted Accounting
principle to hospitality situation
 Define various types of cost and prepare cost sheet
 Understand the challenges of marketing management in manufacturing and service
industries
Unit – I:
This unit will introduce the concept of Accounting & its relationship with Hospitality
Industry by explaining the Accounting process which will enable the student to understand
the objectives of accounting
Introduction of Accounting & Relation with Hospitality Industry
 Characteristics of Accounting Information
 Objectives of Accounting, Principles of Accounting
Basic Term & Accounting Equation
 Basic Accounting Term, Classification of liabilities & Assets
 Accounting Equation, Balance sheet
Unit – II:
In this unit the student will be exposed to the Uniform System of Accounting. This is aimed
at making student understand the concept of Uniform system of accounting and describe the
different department expenses and income. The unit is covering the various types of costs.
Uniform system of Accounting

 Uniform System – Introduction
 Operated Departments — Rooms & Food and Beverage
 Undistributed Operating Expenses, Summary Statement of Income
Basics of Cost Concept
 Fixed costs, Variable Costs, Marginal Costs, Mixed Cost, Direct Costs, Indirect Costs
Unit – III:
This unit aims at defining market and Marketing. It will emphasis the importance of
Marketing and evolution in hospitality industry. The student will be able to explain marketing
management and describe the different terms of marketing and understand the basic concept
of sales and marketing
Introduction- Marketing for Hospitality
 Introduction- Marketing for Hospitality
 Concepts of Marketing
 The Aim of Marketing
 Marketing vs. Selling
 Core Marketing Concepts, Maslow Theory of ―Hierarchy of needs‖
Fundamentals of Marketing Management
 Marketing Management, Important Terms, Marketing Management Philosophies
Unit – IV:
The unit is designed for the student to understand the concept of service marketing and
different management strategies of service marketing. The unit also aims at differentiating
between market segment, market target and market positioning. This will in tern help the
student to understand how to target the market and know the different strategies for
positioning the product in the market.
Introduction – Service Marketing

 What is Service Marketing, Service Culture, Characteristics of Service
 7 C‘s of Service Marketing, Management Strategies for Service Business
Market Segment
 Market segmentation - basis of segmentation - Geographic, Demographic,
Psychographic, Behavioral
 Market Targeting - Identifying Market, Expectation
 Types of Markets & Checklist
 Market Positioning - Positioning & Positioning Strategies
Unit – V:
The end of the unit the student will be able to understand the different concept of marketing
mix. This unit will help the student to explain 7 P‘s of marketing mix. the unit is also aimed
at explaining Communication Mix and tools of Communication Mix which in tern will help is
in developing effective marketing communication and understand the factors that affect the
design of promotion mix
Marketing Mix
 Product strategies
 Product Decisions
 Branding
 Pricing Strategies
o Penetration pricing, Skimming pricing, Competition pricing, Product Line
Pricing
Communication Mix
 Marketing Communications Mix
 Setting the Promotion Mix
 Product Life Cycle
Direct and Internet Marketing
 Direct marketing
 Internet Marketing
Reference Books:
1. HARRIS, P., (1996), Accounting and Finance for the Hospitality Industry,
Butterworth- Heinemann, Oxford.
2. SCHMIDGALL, R. & DAMITIO, J., (1996), Basic Financial Accounting for the
Hospitality Industry, Educational Institute of the American Hotel & Motel
Association, Michigan
3. BODDY, D., (2005), Management- An Introduction, 3rd Edition, Paperback.
4. DAVID, A., (2003), Fundamentals of Management, International Edition, Prentice
Hall.
5. ANDREW, SCHMIDGALL, (1993), Financial Management for the Hospitality
Industry, Educational institute of America.
6. KOTLER, P., BOWEN, J., MAKENS, J., Marketing For Hospitality And Tourism,
Pearson Education.
PRACTICAL III : FRONT OFFICE
Goal: This subject will enable students to handle Front Desk Operations. The practical is
conducted through Demonstration, practice in systems & Role Plays
Objective:
Upon completion of the practical sessions, the students will be able to Perform day to day
operations of Front Desk
 Need & importance of Grooming, Personal Hygiene & Uniform Etiquette

 Telephone Etiquette (Role Play)
 Guest Types – Characteristics & Handling (Role Play)
 PMS
 GDS – Amadeus, Galileo, Star, Lotus
 Reservation Process (System & Role Play)
 Blocking of Rooms – FIT & Groups
 Check-in (Walk-in & Reserved) Process
 Check-out Process
 Message & Mail Handling (Role Play)
 Selling Techniques
 Situation Handling – Compliant & Special Requests
 Guest History & Folio Management
PRACTICAL IV : HOUSEKEEPING
Goal: This subject will enable students to handle The Backbone of the Hotel Operations –
The Housekeeping Department. The practical is conducted through Demonstration, practice
& Role Plays
Objective:
At the end of the practical session, the students will be able to:
1. Operate House keeping Desk
2. Perform various functions of House-keeping Personnel
 Need & importance of Grooming, Personal Hygiene & Uniform Etiquette

 Identification & usage of Electrical, Manual & Cleaning Equipments & Agents
 PMS
 Cleaning Procedure & Cycles – Rooms & Public Area
 Linen – Bed & Bathroom Linen
 Bed Making –Day (Stay & Departure) & Evening Service
 Servicing of Room – Amenities & Supplies
 Surface Cleaning
 Stain Removal
 Housekeeping Desk – Processes & Handling
o Telephones
o Pantry
o Key control
o Lost & Found
o Laundry
o Duty allocation
o Stock & Inventory
o Reports
 Flower arrangement
 Briefing & Inspection
PAPER XI : COMMUNICATION & STUDY SKILLS
Goal: The student will be able to use the language – verbal and non-verbal, standard
vocabulary, and structures used in international business environments today. Develop
Listening and reading skills used in business and to develop grammar and writing skills used
in workplace/Business English. To write standard business letters, simple reports and
descriptions. How to Communicate during meetings, discussions and make short
presentations
Objective:
 To improve skills that will aid successful study of each course
 Develop skills that will help assess, evaluate, select and use suitable material (text
books) for study.
 Prepare for examinations at the end of each course/programme
Unit – I:
Business Communication - At the end of this unit the students will understand the
importance of standard Business Communication and Business Etiquette.
 Principles and Structures of Business Letters
 Types of Business Letters
 Agency Correspondence
 Legal issues in Communication and Public Relations
 Important Terms and Abbreviations
 Agenda and Minutes of Meetings
 Employment Related Correspondence
 Business Etiquette
Unit – II:
Planning - At the end of this unit the student will understand the importance of planning and
organising reading material. Make personal notes and learn Time Management.
 Create a task list
 Taking Notes
 Writing an Essay
 Time Management
 Reading difficult Material
 Memory Hints
 Reading an Essay
 Multiple Sources
Unit – III:
Vocational Development And Presentation - At the end of this unit the students will be
able to write an effective CV and also how to develop interview skills.
 Thinking of a Career
 Advice for your CV
 Interview Techniques
 Informational Interviewing
 Oral Presentation Hints
 Presentation Anxiety
Unit – IV:
Study Methods - In this unit the students will learn study methods that will help them in
their studies.
 Previewing
 Survey Sheet for Textbook
 Study System
 Mode and Strategy for Reading Material
 Reading Strategies
Unit –V:
Research Methods - At the end of this unit the students will learn and appreciate different
research methods and its use in day to day life.
 Types of Research Methods
 Research Processes
 Referencing
PAPER XII : SUPERVISORY SKILLS & HUMAN RESOURCES
Goal: the student will in this module get theoretical as well as practical knowledge on
ongoing information, instruction, training & supervision.
Objective:
 Understand the role of Supervisor in building successful teams
 Describe the techniques to Effectively motivate and mentor subordinates
 Identify the desirable behaviors in conducting meetings
 Recognize supervisory characteristics in resolving conflicts
 Understand the Performance Appraisal system & process
 Describe the Training Need Analysis process of conducting successful training program
Unit – I:
The unit covers principles of supervision as they apply to the hospitality industry. Topics
include recruitment, selection, orientation, training, evaluation, and leadership skills. Upon
completion, students should be able to understand and apply basic supervisory skills unique
to the hospitality and service industry
Role Of Supervisor & Management Process
 Introduction
 Keys skills of Management
Planning Communication
 Tips on conducting meetings
 Developing Action Plan
Unit – II:
Effective team building can determine success in any organization. People who communicate
well have a distinct advantage over those who don‘t. The unit will help student‘s supplement
and hone their communications techniques – in every aspect from ‗big picture‘ strategic
planning to critical research and evaluation, from the often overlooked internal
communications to your own personal communication style
Leading The Team

 Team Building Skills
 Managing conflict
 Managing conflict skills
Motivation & The Team

 Motivation skills
 Motivation through Leadership Styles
 Delegation and Empowerment
Unit – III:
The students will also learn to transform problems into creative opportunities and to develop
communication tools that build rapport. Upon completion of this unit, students will have the
tools necessary to conduct a successful meeting with a team member on how to improve
performance. The unit stresses the importance of Training in Hospitality industry.
Managing People
 Decision Making styles
 Time Management
Training Skills
 New skills
 New systems
 Improve efficiency
 Coaching & Instructing
Unit – IV:
The program is specially designed to facilitate the student learn the skills they need to begin a
career as a Hospitality professional. The program consists of building blocks to take them
step-by-step through the techniques and skills they need to begin their career in Hospitality
industry. The unit introduces the concept of Customer relationship management & techniques
of customer delight.
Introduction To CRM
 What is CRM & its relevance
 Guest History & Centralize data Base (CIS)
Techniques Of CRM
Guest Satisfaction Program (Satisfiers & Dis-satisfiers - Measurement)
Guest Loyalty programs (Air miles)
UNIT – V:
This unit brings awareness of Human Resources Management as the modern concept for
delivering this difference. The students will recognize the importance of integration of HRM
activities with the wider business strategy and develop knowledge, skills and attitudes
required for the effective management of people. This unit explains how student can increase
the learning to improve the performance Learner performance is mostly a result of what the
staff does at the Organization. Whatever the employee is doing now, this unit will help it and
the learners to perform even better.
Performance Management
 Introduction
 Targets
 Measuring performance
 Appraisals & Feedback
 Employee rewards
Employee Development
 Opportunities & promotions
 Coaching & Instructing
PAPER XIII : ENTREPRENEURIAL BUSINESS DEVELOPMENT &

FRANCHISING
Goal: The subject is designed to introduce students to the world of entrepreneurship by

providing an overview of the key topics that need to be addressed when committing resources
to new-business initiatives.
Objective:
This is a rigorous subject, it moves quickly and touches fairly intensively on many topical
areas. Some specific objectives of the subject include helping student understand:
 a new venture‘s critical success factors;
 the processes investors use when sorting fundable opportunities from good ideas;
 the processes that lead to value creation in new business opportunities;
 the factors critical to building a winning team;
 the necessary financial and non-financial resources needed by, and that are available to,
new ventures; and how knowledge of entrepreneurship can benefit your career regardless
of its form.
The subject focuses on entrepreneurship, which might be thought of as a set of processes

associated with creating opportunities and then finding the resources needed to develop and
profit from those opportunities. The subject shares the perspectives of entrepreneurs and
considers the concepts, skills, expertise, attitudes, information, and alternatives needed to find
and develop new business opportunities in wide range of venues.
Unit – 1
Business Entrepreneurship
 What is Business Entrepreneurship
 The Entrepreneurial Process
o Calyx and Corolla Case
 The Entrepreneurial Revolution
Unit – 1I
Impact of Entrepreneurship
 The effect that Entrepreneurship and Business development have on different economies
 The Opportunity
 Idea Screening and Business Plans
Unit – 1II
Entrepreneurship Types
 Who are the participants in this market sector and
 Why do they participate?
 Thinking Like an Entrepreneur
 CVS: The Web Strategy Case
 The Entrepreneurial Team
Unit – 1V
 Managing Rapid Growth
o Astra-Merck Case
 The Family & Troubled Enterprises

 Entrepreneurial Finance
 Structuring the Deal
Unit – V
Franchising
 Introduction to Franchising
 What is Franchising
o Types of Franchise
o Threshold Business Issues
o Advantages and Disadvantages to Franchisor
o Advantages and Disadvantages to Franchisee
o Elements of a Successful System
o Key Learnings
Reading Reference Material:

 Timmons, Jeffry and Stephen Spinelli (2007), New Venture Creation, 7th Ed., Irwin
McGraw Hill. (ISBN: 0-07-328591-9).
 Cases: Three Harvard cases - the titles and numbers are in ―Anticipated Schedule of
Events‖
 Product Management, by Lehman and Winer (McGraw Hill).
 The Entrepreneur‘s Guide to Business Law, 2nd ed. (ISBN 0-324-04291-4) Bagley and
Dauchy, Thomson/South-Western/West
 Fundamentals of Franchising, Second Edition, Rupert M. Barkoff
PAPER XIV : BUSINESS ECONOMICS & STATISTICS
Goal: To introduce to the students, the concept of micro and macroeconomics and to
familiarize them with the economic environment of Business with emphasis on India. To be
able to statistically analyze data.
Objective:
On successful completion of the subject, the student will be able to:
 To apply the terms and concepts in Economics, Factors of Production, taxes, economic
problems, different economies.
 To assess the theory of law of demand and supply and the effects of the price elasticity.
 Analyze the revenue and cost concepts and its implications on different markets in
retrospection to the hotel industry and the computation of national Income.
 Apply, collect and process data to provide pertinent for effective hospitality business
decision making
Statistical information plays a key role in business decision making and market research,
allowing graduates with statistical skills to pursue careers at the heart of business and
management.
This subject allows students to develop their knowledge of the statistical techniques most
applicable to business, along with an understanding of management information systems.
During the subject students develop analytical & IT skills and learn how to apply statistical
techniques to real-world contexts.
This subject seeks to lay a foundation of the concepts of micro- and macroeconomics. As
each student is expected to contribute to the profit making business of hotels, it is very
important for them to understand the mechanism, which governs the decisions taken by the
management as regards financial matters. Also an insight into macroeconomics would help
in understanding the economic environment prevailing in the country. This subject
supplements the F&B and Accommodation management subjects to help make economical
decisions in these areas.
Unit – 1
 Micro and macro economic concepts
o Understand Economics
o Differentiate between Macro & Micro Economics
Unit – II
 Revenue and cost concept, different markets and the computation of national income.
Unit – II1
 Factors of Production, Taxation, Money, Different Economies.
o Gather knowledge and understanding of the foundation, techniques and
applications of selected areas of statistics
Unit – IV
 Measures of central tendency, dispersion, Variability, Correlation and Regression.
o Exhibit confidence and ability to select, formulate and use appropriate statistical
models particularly related to the hospitality business
Unit – V
 Communications skills and work both independently and as a team member in activities
related to the use of statistics in hospitality business applications
o Develop the ability to collect data as well as to critically interpret and analyse
published data
Recommended Reading Reference:

 ANDREW, SCHMIDGALL, (1993), Financial Management for the Hospitality Industry,
Educational institute of America.
 LEVIN, R. & RUBIN, D., (1996), Statistics for Management, Prentice Hall.
 MITHANI, D.M., (1998), Modern Economics, 8th Edition, Himalaya Publishing House,
Mumbai.
 DEWETT, K.K. & VERMA, J.D., (2000), Elementary Economic Theory, 22nd Edition,
S. Chand & Company Ltd, New Delhi.
 JHINGAN, M.L., (1999), Microeconomic Theory, 5th Edition, Vrinda Publications (P)
Ltd, Delhi.
 SETH, M.L., (1994), Principles Of Economics, 29th Edition, Lakshmi Narain Agarwal,
Agra.
PAPER XV : TRAVEL & TOURISM MANAGEMENT
Goal: The student will develop an understanding of selling travel and tourism and a sound
knowledge of modern marketing and management concepts and principles as they apply to
the industry.
Objective:
On successful completion of this subject, students will be able to:
 Develop an awareness of the structure and scale of Travel & Tourism Industries in the
country and abroad
 Understand the contribution and impact of Travel & Tourism in the economy
 Recognise the dependence, interdependence and interrelationship of the Travel &
Tourism Industries within the larger market of leisure and tourism
 Understand and appreciate the importance of environmental influences and related
external competitive forces in the industries under consideration
 Gain the ability to apply key problem solving skills to achieve a set of objectives subject
to a number of constrains
Enhance skills, knowledge and understanding of the intricacies required to enter the travel
and/or tourism industry – both in the domestic and international fields and in management
trainee roles.
Travel and tourism work roles are constantly evolving, and therefore you will study the latest
and most relevant training to complement a career in the industry.
Tourism is arguably the world‘s single biggest industry, accounting for millions of jobs in the
country and around the world. Yet it is much more than an industry, it is a cultural activity
capable of changing the world we live in and changing the way we look at our world. It is this
cultural dynamic that we believe makes the study of travel and tourism exciting and
important.
It is customized to cater to the industry‘s demand and aimed at cultivating work-specific
skills. Its course curriculum comprises of a set of practice based course units, focused on
developing confidence, personality, relevant knowledge, awareness & application skills
needed to be a part of this rewarding industry.
Unit – I
 The Tourism System – This unit is the basis or the foundation for all students who are
new to the study of Tourism. It would deal with introducing the academic and practical
aspects of the industry to a varied group with different disciplinary backgrounds.
o Framework of Tourism – Definitions –tourism, traveler, excursionist, tourist,
visa, passport, domestic tourist, international tourist, inbound tourism, outbound
tourism, leisure tourism, business. Types and forms of tourism-leisure and
business. Tourism and it‘s five A‘s. Tourism through the ages.
o The Construct of Tourism – The various kinds of tourism products.
Characteristics of Tourism Products. Infrastructure and Superstructure. Tourism as
a means of globalization. International Travel Trends.
o Tourism Bodies - Global Bodies and their Role-WTO, IATA, UFTAA, ICAO,
WTTC, PATA. International Concerns, Problems and Organizational Issues.
National Bodies and their Role-TAAI, IATO, ITDC, ADTOI. National Concerns,
Problems and Organizational Issues. National Tourism Policies and their
Effectiveness.
Unit – II
 India & World Heritage & Cultural Tourism – This unit deals with the basics of
Cultural Tourism with special reference to Heritage in India. It would elucidate the
significance of heritage as part of cultural Tourism. The later part should focus on the
important world heritage of India. India represents living culture thus, few examples of
fairs and festival will also be part of this unit.
o Cultural Tourism – Marketing Cultures. Culture representative of Historical past
Commercialization of Culture.
o Heritage tourism – The definition of Heritage. Culture, historical past and
heritage. Various kinds of heritage. Marketing heritage. Conservation of heritage:
Role of Tourism.
o Indian Scene – India represents cultural continuity since ancient past. Cultural
diversity: Religion, rituals, festivals, etc. Historical Monuments; Their cultural
significance. National Heritage sites. Description. Efforts at conservation
o Global dimensions – Politics of Culture. Cultural imperialism and social
resentment. Efforts of conservation. Problems of Globalization: Diminishing
cultural diversity. Clash of cultures.
Unit – III
 Ecotourism – This unit deals with the basics of importance of nature in the growth of
Tourism. It would elucidate the significance of harmony with ecology as part of Tourism.
The later part should focus on the issues of conservation of natural landscape. India
represents great variety of ecological niche therefore case studies of mountain, beach and
wildlife will be part of this unit.
o Conservation vs Development - Predicament of mass tourism, Modern day
amenities, Crisis of consumption, conservation of bio-diversity, Appreciation of
nature
o Mountain, Beach & Wildlife - Mountain ecology: Significance and limitations,
Beach Ecology: Options and constraints, Wildlife: Flora and Fauna, Wildlife:
Respect and harmony.
Unit – IV
 Tourism Marketing – This unit is the basis of marketing functions that are imperative to
the functioning of the Travel Sector and for all students who are studying Tourism.
o Marketing - Definition of Market, Market Demand and Marketing. Need, Wants
and Demand. The Marketing Concept – Customer Orientation, Market Focus and
Marketing Profitability. Mission and Vision Statements. Product development and
Market Development methods. SWOT analysis in Marketing of Products.
Marketing Segmentation, Market Research and the Marketing Mix.
Unit – V
 Customer Relationship Management in Travel Sector – This unit introduces the
concept of customer care in the service sector of tourism. It deals with understanding and
imbibing the importance of the customer and the standardization of the various services
offered. It introduces the academic and practical aspects of customer care to a varied
group with different disciplinary backgrounds.
o Service Standards & Evaluation of Customer Needs – Definition of service & the
range of products. Various services available through public & private sector.
People based and equipment based services. Characteristics of a service. Tourism
as a service. Special features of tourism product as a service. Major determinants

of service. Common service management practices. Marketing concept of needs,
wants and demand, value & satisfaction. Employees as internal customers and
their satisfaction.
o Developing the tourism product as per the customers needs - Exceeding customer
satisfaction to overcome competition.
o Principles, Components & Development of Customer Service – Listening,
Responding, Informing, Collaborating, Involving. Customer Service Components
- First impression, Caring for Internal & External customers, Exceeding customer
expectation, Maintaining safety and security, Information, Personal Traits of the
frontline staff and employees.
o Customer Service Development - Steps in developing customer services for the
frontline staff. Good welcome.

 CHAVLEK, N., (1999), Tour operators and international tourism, Tourism Center,
University of Minnesota, St. Paul, MN.
 GOELDNER, C.R. & BRENT, J.R., (2003), Tourism: Principles, Practices,
Philosophies, 9th Edition, John Wiley & Sons, New York.
 MILL, R.C. & MORRISON, A.M., (2002), The Tourism System, 4th Edition,
Kendall/Hunt Publishing.
PAPER XVI : EVENTS MANAGEMENT
Goal: To enable the students to learn principles, concepts and functions of Events Management.
The subject is an analytical perspective of the challenges pertaining to the operation of the
events industry synthesizing both working practices and academic theory related to festivals,
concerts, sporting events, exhibitions, and many other forms of public and private gatherings.
The subject considers the nature of events as a type of product within the business, leisure
and tourism sectors and the market for different types of events.
Specific aims are:
 To assess the role of events in business, leisure and tourism.
 To classify the range of events and their particular characteristics.
 To analyze the determinants of demand for different types of events and their trends in
the market.
 To examine the significance of events from a number of perspectives: economic, socio-
cultural, political and environmental.
Objective:
On successful completion of this subject, the student will be able to:
 Review the concept of events and assess the importance of events in various forms of
hospitality industry
 Analyse events - diverse requièrent, contract formulation etc
 Distinguish roles of various authorities involved in events management.
 Measure success of events with respect to the planning, marketing and operations
criteria involved.
 Analyse different event trends and the impact of their operation on hotels
Unit – 1
 Introduction to Events
 Meaning and importance of events,
 Role in society and in the business, leisure and tourism environment.
 Historical development and current trends in the events industry,
 Characteristics of events,
 Factors that contribute to success, special ness / uniqueness of events, themes.
 Typology of events
 Community, business, sports, arts, popular entertainment, hallmark and mega events
and festivals.
Unit – 1I
 Event Planning & Management:
 Concept Development, Event Planning Process, Scheduling of Events, Planning
various types of Events.
 Tools for Event Planning and Management
 Event organizers / stakeholders, their motivations / objectives; working with the
community; event tourism.
Unit – III
 Socio-cultural perspectives on events
 Celebration, tradition, ritual, symbolism, popular culture, identity, image, authenticity.
 Economic rationales for events
 Negotiating the Best Deal, Contracts
Unit – IV
 Event Marketing and Event Promotions:
 Event Marketing Strategies,
 Brand Building and Brand Management,
 Client Servicing,
 Sponsorships,
 Advertising for Events and Building Strategies,
 Sales Promotions,
 Decision Making Studies
Unit – V
Event Operations:
 Setting Up Parking, Maintenance, Ticketing, Food and Beverage, Show Production.
Assessing and Measuring Event Success:
 Customer Satisfaction, Client Service, Vendor Relations,
Event Evaluation:
 Closing & Evaluation
 ALLEN, J., (2000), Event Planning: The Ultimate Guide to Successful Meetings,
Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives and Other
Special Events, John Wiley & Sons, New York
 GETZ, D., (1997), Event Management and Event Tourism, Cognizant Communication
Corporation.
 GETZ, D., (1995), Special Events, in Medlik, S. Managing Tourism. Butterworth
Heinemann.
 GOLDBLATT, J.J., (1997), Special Events: Best Practices in Modern Event

management, Van Nostrand Reinhold, London.
 HALL, C.M., (1992), Hallmark Tourist Events, Bellhaven Press, London.
 LAW, C., (1993), Urban Tourism: Attracting Visitors to Large Cities, Mansell.
PROJECT REPORT - RESEARCH METHODOLOGY
Goal: Is to develop student‘s Research Skills, self learning and ability to analyse
Objective:
On completion of this subject, the student will:
 Demonstrate an understanding of a range of research approaches
 Be aware of the research questions and problems that characterize the sector, which is the
focus of their pathway
 Be able to identify an area of personal interest relevant to their pathway and develop a
means to pursue this interest
 Be able to recognize the features of a good research proposal, for example, be able to
construct a hypothesis and design an appropriate means of testing it
 Be able to apply an appropriate research methodology or technique to a specific research
problem
The syllabus commences with an examination of the generation of research ideas.

Philosophical, methodological and pragmatic issues are examined in the process of
converting these "raw" ideas into a practical reality. The three main phases of the
research/enquiry process, namely the design, conduct and report are covered in turn.
Strategies and specific techniques are examined, questionnaire design for example, at an
appropriate point in the syllabus as the focus of attention moves from general concerns to
singular detail. Application of both the general themes and the specific techniques to the
individuals dissertation is extended and reinforced by the tutorial support.
The subject is covered through 20 hours of lectures, 6 hours seminars, 6 hours consultancy,
200 hours unsupervised learning
Learning outcomes:
The principal outcome of this subject is a fully developed undergraduate project.
Methodology:
 The subject will commence with the writing of a proposal which will consist of the
project title, its aims and objectives, an outline structure with the selected methodology, a
proposed plan of work and its relationship to previous work, together with the principal
references.
 To facilitate this, students will be exposed, via a combination of formal lectures and
tutorial support, to a variety of project suggestions and a range of methods for carrying
them out.
Assessment:
Evidence – Students will develop a project proposal and present this in an acceptable,
professional manner. They will defend their proposal in a formal presentation. This proposal
will be further developed into a report, which will lead to the production of an undergraduate
project in the chosen topic.
Criteria – The proposal will be current and relevant. The problem will be clearly stated. The
proposal will be imaginative but not over-ambitious. Source materials will be comprehensive
and appropriate. References will conform to relevant specifications and be recent and
accurate. Choices of methodology etc will be critically justified.
The proposal will be clear, logical and rigorous. Formal presentations will be well structured
and convincing. Progress/problems will be effectively communicated to, and resolved with,
the supervisor. The project itself will be evaluated on approach, use of literature,
methodology, findings, implications and referencing.
Weightage:
 The project Report: 70%
 The proposal: 20%
 The presentation: 10%
Recommended Indicative reading:
 Adamson, A. (1986) A student guide for projects, field studies and research, Oxford
Thamesman Publication.
 Fox, J. (ed) (1990) Modern Methods of data analysis, Sage Publications
 Gill, J. & Johnson, P. (1991) Research Methods for Managers, Paul Chapman
 Kane, E. (1985) Doing your own research, Marion Boyars.
 Miller, D. C. (1991) Handbook of Research Design and Social Measurement, Sage
Publications
 Poynter, J.M. (1993), How to research and write a thesis in hospitality and tourism- a
step-by-step guide for college students, John Wiley
 Riley, M., Wood, R., Clark, M., Wilkie, E., and Szivas, E., (2000), Researching and
writing dissertations in Business and Management, London, Thomson Learning.
 Ritchie, J.R. and Goeldner, C.R. (1994), Travel, Tourism and Hospitality Research-a
handbook for managers and researchers, John Wiley
PROJECT REPORT & VIVA VOCE
Goal: Is to expose students to real life Hospitality experience

Objective:
The student is expected to work in an operational department of a star categorized / govt.
approved / luxury Hotel. The syllabus content, in terms of the investigation briefs, will
clearly be determined by the nature of the briefs provided by the hotel or catering operation.
The briefs will be designed in consultation with the Institute and the required learning
outcomes from the work placement. These will be negotiated and agreed upon by the guides
to ensure completion of the project report as per the requirement of the Institute guidelines.
Assessment:
The student is assessed through Viva voce on the Industrial Training that the student has gone
through.

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B.Sc. Catering Sci. & Hospitality Mgmt.

(SDE) 2014-15 onwards Page 1 of 39

BHARATHIAR UNIVERSITY, COIMBATORE.

B.SC. CATERING SCIENCE AND HOSPITALITY MANAGEMENT

(The Curriculum is offered by the University under School of Distance Education

 An overview of the Hospitality Industry,

PAPER I : FOOD & BEVERAGE SERVICE OPERATIONS

Breakfast & Breakfast Service

PAPER II : FOOD PRODUCTION OPERATIONS

 Classical Menu Planning-Types of meals

PAPER III : FRONT OFFICE OPERATIONS

PAPER IV : HOUSE KEEPING OPERATIONS

To introduce basic skills & knowledge by developing an understanding of the operational

PRACTICAL I : FOOD & BEVERAGE SERVICE

PRACTICAL II : FOOD PRODCUTION

 Rice (or) Roti (Indian Breads)

1. Indian cuisine - Basic masalas and graries. Tandoori marination and

1. Modern cookery VOL-I & II Thangam E Philip

 BODDY, D., (2005), Management- An Introduction, 3rd Edition, Paperback.

PAPER V : COMMUNICATION & IT

PAPER VI : FOOD & BEVERAGE SERVICE MANAGEMENT

 Menu Planning & Nutrition

PAPER VII : FOOD PRODUCTION MANAGEMENT

PAPER VIII : FRONT OFFICE MANAGEMENT

Establishing Room Rates

PAPER IX : HOUSE KEEPING MANAGEMENT

 How to make large room more inviting

PAPER X : HOSPITALITY ACCOUNTING & MARKETING

Uniform system of Accounting

Introduction – Service Marketing

PRACTICAL III : FRONT OFFICE

 Need & importance of Grooming, Personal Hygiene & Uniform Etiquette

 Need & importance of Grooming, Personal Hygiene & Uniform Etiquette

PAPER XI : COMMUNICATION & STUDY SKILLS

PAPER XII : SUPERVISORY SKILLS & HUMAN RESOURCES

Leading The Team

Motivation & The Team

PAPER XIII : ENTREPRENEURIAL BUSINESS DEVELOPMENT &

Goal: The subject is designed to introduce students to the world of entrepreneurship by

The subject focuses on entrepreneurship, which might be thought of as a set of processes

 The Family & Troubled Enterprises

Reading Reference Material:

PAPER XIV : BUSINESS ECONOMICS & STATISTICS

Recommended Reading Reference:

PAPER XV : TRAVEL & TOURISM MANAGEMENT

as a service. Special features of tourism product as a service. Major determinants

Recommended Reading Reference:

PAPER XVI : EVENTS MANAGEMENT

 GOLDBLATT, J.J., (1997), Special Events: Best Practices in Modern Event

PROJECT REPORT - RESEARCH METHODOLOGY

The syllabus commences with an examination of the generation of research ideas.

PROJECT REPORT & VIVA VOCE

Goal: Is to expose students to real life Hospitality experience

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