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Title HOTEL MANAGEMENT & CATERING TECHNOLOGY MODEL CURRICULUM FOR 4 YEAR BACHELOR DEGREE1SEMESTER-IFood Production Foundation I (FFP I)Introduction to the art of cookeryCulinary history-Development of the culinary art from the middle ages to modern cookery, modernhotel kitchen, Nouvelle Cuisine, Cuisine Minceur , Indian regional cuisine, Popular International cuisine(an introduction).French, Italian, Chinese. Characteristics, Menu terms, Names of the Dishes, popularspices used etc.Aims and objectives of cooking food, Importance of cooking food, with reference to the cateringindustry. Principles of a balanced and a healthy diet, Action of heat on food.Methods of cookingClassifications, principles, equipment required, methods of cooking-boiling, roasting, poaching, braising,grilling, baking, roasting, broiling, stewing, sauting, blanching steaming, micro-waving etc.Basic preparationsMise-en-place of all the basic preparations, stocks, egg preparationsKitchen EquipmentDifferent types of the kitchen equipment, different types of special equipment, heat generating,refrigeration, kitchen machinery, storage tables, hand tools, weighing and measuring, pot wash,diagrams, uses, maintenance, criteria for selection.Food CommoditiesClassification with examples and uses in cookery Cereals, pulses, vegetables, mushrooms, fruits,eggs, foundation ingredients- their characteristics and their uses in cookeryKitchen hygienePersonal hygiene, their importance, food handling & storage, care, sanitation practices, attitude towardswork in the kitchen, fumigation.HACCP Practices in food handling & storageConversion tables : American, British measures and its equivalentsFood Production Practical IPracticalProper usage of a kitchen knife and hand toolsUnderstanding the usage of small equipmentFamiliarisation, identification of commonly used raw materialBasic hygiene practices to be observed in the kitchenFirst aid for cuts & burnsSafety practices to be observed in the kitchenDemonstration of fire fighting for kitchen firesDemonstration of cooking methods two items of preparation of each method*Basic cuts of vegetables*Basic stock preparations*Egg cookery including classical preparations*The institutions / universities adopting this syllabus must ensure that for all Food Production practicalsessions the list of names of preparations / dishes, sets of menus, method (if needs to be specified)should be specifically mentioned for standardized teaching and evaluation. This may be done byconstituting a team of experts to compile the details keeping the local conditions in mind.Books recommended :Practical Cookery, Victor Ceserani & Ronald Kinton, ELBSTheory of Catering, Victor Ceserani & Ronald Kinton, ELBSTheory of Catering, Mrs. K.Arora, Frank BrothersModern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient LongmanHerrings Dictionary of Classical & Modern Cookery, Walter BickelChef Manual of Kitchen Management, Fuller, JohnThe Professional Chef (4th edition), Le Rol A.PolsomThe Book of Ingredients, Jane GrigsonIndian Food, K.T.Achaya, OxfordFood & Beverage Service Foundation I (FFBS -1)Theory:nThe Food &Beverage Service IndustrylIntroduction to the Food & Beverage IndustrylTypes of Catering EstablishmentslIntroduction to Food & Beverage OperationsnF & B Service areas in a hotellRestaurant, Coffee Shop, Room Service, Bars, Banquets, Discotheques, Still Room, GrillRoom, Snack Bar, executive lounges, business centres & Night Clubs.nF & B Service EquipmentlUsage of Equipment, criteria for selection, requirements, quantity and typeslFurniturelLinenlChinaware, Silverware & GlasswarelDisposableslSpecial Equipment & Other EquipmentlCare and maintenancenFood & Beverage Service PersonnellFood & Beverage Service OrganizationtJob Descriptions & Job Specifications of F& B Service StafflAttitude & Attributes of a Food & Beverage personnel, competencies.lBasic Etiquettes for Catering stafflInterdepartmental relationshipnFood & Beverage Service MethodslTable Service-Silver/English, Family, American, Butler/French, RussianlSelf Service-Buffet & CafeterialSpecialized Service-Gueridon, Tray,Trolley,Lounge, Room, etc.,lSingle Point Service-Take AwayVending, Kiosks, Food Courts & Bars, AutomatsnFood & Beverage Terminology related to the inputs of the semesterFood & Beverage Service I (FBSP -1)Practical:vRestaurant EtiquettesvRestaurant Hygiene practicesvMis- En -Place & Mis- En ScenevIdentification Of EquipmentsvLaying & Relaying of Table clothvNapkin foldsvRules for Laying a tablevCarrying a Salver/TrayvService of WatervHandling the Service GearvCarrying Plates, Glasses & other EquipmentsvClearing an AshtrayvSituations like spillageReference Books:nFood & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw HillnFood & Beverage Service Lillicrap & Cousins, ELBSnModern Restaurant Service John Fuller, HutchinsonnFood & Beverage Service Management-Brian VarghesenIntroduction F& B Service-Brown, Heppner & DeegannProfessional Food & Beverage Service Management Brian VargheseApplication of Computers (AOC)TheoryINTRODUCTION TO COMPUTERSWhat is a computer, Block Diagram, Components of a computer system, generation of computers,programming languages, generation of languages, storage devices, floppy disks, CD ROMsOPERATING SYSTEMSIntroduction, Functions, types, Components, Case Studies - DOS, WindowsINTRODUCTION TO DBMSData, Datatypes, Advantages, Introduction to FOXPRO, Creating a database, Searching, Sorting,Indexing, Writing simple programmes, overview of MS Access.WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONSWhat is Word Processing, Features of MS WORD, Editing Commands and Mail merge.What is spreadsheet, Features, Formulae and functions. If Statement, preparing sample worksheets,Different graphs,Features of POWERPOINT.Preparing a presentationPreparing an Organization chartINTRODUCTION TO INTERNETWhat is Internet, Network, Network of Networks, WWW, Search Engines, e-mail, websites, Introductionto e-commerceApplication of Computers (AOC-I)PRACTICALSlDOS, WINDOWSlMS WORDlMS EXCELlMS POWERPOINTlFOX PRO & ACCESSlINTERNET USAGESuggested bookslFundamental of Computers, V.Rajaraman, Prentice Hall IndialMastering Microsoft Office, Lonnie E. Moseley & David M. Boodey, BPB PublicationFood Science & Nutrition (FS &N)I.Introduction : Food & its relation to health, Objectives in the study of nutritionII.Major Nutrients : Their characteristics, functions, metabolism, food sources, deficiencies,Carbohydrates, Lipids, Proteins, Vitamins & MineralsIII.Classification of raw materials into food groups : Cereals, Pulses, Milk & milk products, milkborne disease pasteurization and boiling preservation of milk, Eggs, Meat varieties, preservatives,cooking poultry white and red meat, Fish, cooking, disease produced by fish, Fruit & Vegetables,Nuts & dried fruits, Sweet foods & sweetening agents, Spices & condiments, emulsions, colloids,flavour and browning.IV.Factors influencing food intake & food habits, Physiologic factors that determine food intake,Environmental & behavioural factors influencing food acceptanceV.Food Processing : definition, objective, types of treatment, effect of factors like heat, acid, alkalion food constituents.VI.Evaluation of food: Objectives, sensory assessment of food quality, methods, introduction toproximate analysis of food constituents,rheological aspects of foodVII.Water : Definition, Dietary sources (visible, invisible), functions of water, role of water inmaintaining health (water balance).VIII.Balanced Diet / Menu planning : Definition, importance of balanced diet, RDA for various nutrients age, gender, physiological state, planning of nutritionally balanced meals based upon the threefood group system, factors affecting meal planning, critical evaluation of few meals served at theInstitutes/Hotels based on the principle of meal planning, calculation of nutritive value of dishes/meals.Books for referenceClinical dietetics & nutrition F. P. AnitaFood science chemistry & experimental foods Dr. M SwaminathanNormal and therapeutic nutrition H. RobinsonMicrobiology Anna K JoshnaFood & Nutrition Dr. M. SwaminathanA text book of Bio chemistry A. V. S. S. Rama RaoCatering Management an integrated approach Mohinseth, Surjeet MulhanFood facts & principles Manay & Shalakshara SwamyFood science Sumathi MudambiNutritive value of Indian foods. Indian Council of Medical ResearchFundamentals of food and nutrition, Mudambi & Rajgopal 4th edition 2001Principles of Food Technology by P.J.FellowsHandbook of analysis and Quality Control for fruits and vegetables by Rangana S. (Tata Mc Graw Hill)Sensory Evaluation by Amerine (Academic Press)Principles of Food Science by Borgstrom and MacmillonFood Science by Potter & HotchkissCommunication (COMM)I.Language and communication1.Need, purpose, nature, models2.Process of communication and various factors of communication3.Barriers to communication and overcoming these barriers4.Non-verbal communication, signs, symbols and body language, language as a sign system,eye-contact, facial expressions and posture.5.Communication in Hospitality organisation and its effects on performanceII.Remedial English1.Common errors and their correction in English usage with emphasis on concord, tensesequence, use of prepositions, phrasal verbs, reference and dictionary skills.2.Linkers and cohesive device3.Expressing the same idea/thought unit in different waysIII.Skills of written English1.Note making and developing notes into drafts rewriting of drafts. The use of cohesivedevices2.Correspondence : letters to editor and write ups concerning event management (publicitymaterials, handouts, posters and information, flow charts)3.Writing bio-data, applications, complaint4. Precis writing5.Writing reports (factual record of incident / data), log book writingIV.Oral skills (listening and speaking) for effective communication1.Note taking, preparing summaries and abstracts for oral presentation2.Restaurant and Hotel English, polite and effective enquiries and responses3.Addressing a group, essential qualities of a good speaker and listener4.Audience analysis, defining purpose of a speech, organizing the ideas and delivering thespeech5.Pronunciations, stress, accent, common phonetic difficulties, use of telephone.20Suggested bookslBhaskar, W.W.S., and Prabhu,N.S. English through reading, MacMillan, 1978lDSouza Eunice and Shahani, G., Communication Skills in English, NoblePublishing, 1977Introduction to Hospitality Industry (IHI)HOSPITALITY INDUSTRY A PROFILEMeaning & definition, Historical evolution & development, Hospitality as an industry, Complimentaryrole with other industries, Contribution to Indian and global economy.HOSPITALITY PRODUCTS & SERVICESHospitality accommodation, Food & Beverage facilities, Ancillary services, Support services, HospitalityOrganisations.HOSPITALITY DISTRIBUTION CHANNELSMeaning & definition, Functions & levels of distribution channels, Major hospitality distribution channels Travel agents, Tour operators, Consortia and reservation system, Global Distribution System (GDS),Internet.CURRENT SCENARIOMajor players in the industry India and worldwide, present trends in industry, emerging markets, roleof support services and infrastructure, impact of international and national events, present scenarioand future projections of HR issues and technology in industry.Suggested Text Books & References1.Hotels for Tourism Development, Dr. J.M.S. NegiMetropolitan Book Co. (P) Ltd., New Delhi.2.Dynamics of Tourism, R.N. KaulSterling Publishing Pvt. Ltd., New Delhi.3.International Tourism, A.K. BhatiaSterling Publishing Pvt. Ltd., New Delhi4.Hotel Front Office Management, James A. BardiVan Nostrand Reinholdn New York.5.Marketing Management, Philip KotlerPrentice-Hall of India, New Delhi.6.Marketing Leadership in Hospitality, Robert Lewis & Richard Chambers, VNR.SEMESTER-IIFood Production Foundation II (FFP II)Kitchen Organization layout and hierarchyKitchen layout and functions, receiving area, storage area, cold butchery, and vegetable mise enplace area, cold kitchen, hot kitchen, garde manger, bakery and confectionery. The classical and newkitchen brigade, duties and responsibilities and job description of the kitchen personnel.Basic preparationsMise-en-place of all the basic preparations soups, sauces, roux, aspic, glaze, bouquet garni, mirepoix,duxelle, pastes masala, batters, doughs, marinades and gravies.Classification of soups, principles, garnishes, accompaniments, International soups. Importance ofsauces, mother sauce, thickening agents used in a sauce, rectification of faulty sauces, other popularsaucesBreakfastInternational and Indian menus, preparations, traditional / classical items, Power breakfast & BrunchconceptBasic bakery and confectionery.Principles of baking, uses of different types of oven, role of ingredients used and menu examples,ingredient proportions, various mixes, methods and temperature variations.Food CommoditiesClassification using basic food chart with examples and uses in cookerySeafood, freshwater fish, meat cookery introductionIntroduction to Indian cuisineHistory, characteristics, different ingredients used, regional differences, equipments used, cookingmethods, religious influencesBasic culinary terms-Indian and Western / International.Food Production Practical IIPracticalBasic sauce preparations and few (2-4) commonly used derivatives*Preparation of traditional / classical Indian, English and continental breakfast dishes*.Preparation of three course simple Indian menus and Indian snacks / high tea items*Preparation of basic continental cookery-stews, sauces, soups, and basic fish preparations.*The institutions / universities adopting this syllabus must ensure that for all Food Production practicalsessions the list of names of preparations / dishes, sets of menus, method (if needs to be specified)should be specifically mentioned for standardized teaching and evaluation. This may be done byconstituting a team of experts to compile the details keeping the local conditions in mind.Books recommended :Art of Indian Cookery, Rocky Mohan, RoliPrasad Cooking with Masters, J. Inder Singh Kalra, AlliedModern Cookery (Vol-I) For Teaching & Trade, Philip E.Thangam, Orient LongmanLarousse Gastronomique-Cookery Encyclopedia, Paul HamlynThe Complete Guide to the Art of Modern Cookery, EscoffierFood & Beverage Service Foundation II (FFBS -II)Theory:nTypes Of MealslBreakfast-Introduction, Types, Service Methods,a la carte and TDH set upslBrunchlLunchlHi TealDinnerlSupperlElevenses and othersnMenulIntroductionlTypes-Ala Carte & Table DhotelMenu Planning, considerations and constraintslMenu TermslMenu DesignlClassical French MenulClassical Foods & its Accompaniments with CoverlIndian regional dishes, accompaniments and servicenControl MethodslBilling Methods-Duplicate & Triplicate System, KOTs & BOTs, Computerised K.O.TslNecessity and functions of a control system, F&B Control cycle & monitoringnNon Alcoholic BeverageslClassificationlHot Beverages-Types, Production, ServicelCold Beverages-Types, Production, ServicenFood & Beverage Terminology related to the inputs of the semesterFood & Beverage Service II (FBSP II)Practical:vBreakfast Table Lay-up.vTDH & A la Carte CovervRestaurant Reservation SystemvReceiving the guestsvSequence of ServicevSilver ServicevCrumbing, Clearing , Presenting the billvSide board OrganizationvTaking an Order-Food & Making a KO T.vWriting a Menu in French & its Equivalent in EnglishvService of Cold & Hot - Non Alcoholic BeveragesReference Books:nFood & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw HillnFood & Beverage Service Lillicrap & CousinsnModern Restaurant Service John FullernFood & Beverage Service Management-Brian VarghesenIntroduction F& B Service-Brown, Heppner & DeegannProfessional Food & Beverage Service Management Brian VarghesenFood Service Operations Peter Jones & CasselnMaster Dictionary of Food & Wine-Joyce RubashnMenu planning-Jaksa Kivela, Hospitality PressnThe Restaurant (From Concept to Operation)-LipinskinProfessional Food Service- Sergio Andrioli & Peter Douglas, Heinemann ProfessionalnProfitable Menu Planning -John DrysaleFoundation course in Hotel Housekeeping (FHK)Theory1.INTRODUCTIONlMeaning and definition Importance of HousekeepinglResponsibility of the Housekeeping departmentlA career in t