1.

0 PROPOSED COURSE STRUCTURE AND SYLLABUS FOR DIPLOMA IN

HOTEL MANAGEMENT PROGRAMME

1.1 Code:DHS01 Front office operations and procedural skills:

Front Office is considered as the face of Hospitality industry and is the first interaction point with
the guest. It makes the provision for Reservation, Registration, check-in and check – out process.
As the guest enters the foyer, he forms an impression of the establishment from its outward
appearance. Then after check-in, the guest comes in to contact with the lift and staircase of the
corridoor to reach the allocated rooms or lounge and public areas.
By this time he/she interacts with the front office personnel’s like Front Office assistants, Bell
Boy, Concierge etc. Thus the prime aim of this well-structured syllabus is to provide a unique
balance between theoretical & practical input using advanced teaching aids, followed by six
months industrial training providing exposure to the students.

COURSE CONTENT:
1.1.1Front Office Operation
1.1.2 Hotel Information System
1.1.3 Basics of Tour and Travel operations
1.1.4 Basic Communication
1.1.5 Computer Application
1.1.6 Industrial Training

Scheme of Teaching & Examination (DHK)

Subject Distribution of Distribution of Marks for Mid Term/

Hrs per week University Exams Sessional Marks
Th. Pr. Total Th. Hrs. Pr. Hrs. Th. Pr.
1.1.1 Front Office Operation 06 12 18 100 3 200 4 20 50
1.1.2 Hotel Information System 04 - 04 50 3 - - 20 -
1.1.3 Basic of Tour and Travel Operations 04 - 04 50 3 - - 20 -
1.1.4 Basic Communication 04 - 04 50 3 50 2 20 25
1.1.5 Computer Application 04 02 06 50 3 50 2 20 25
1.1.6 Industrial Training 13 weeks - - 100 - - 100
Total 22 14 36 300 400 100 200
Grand Total 1000

SYLLABUS:

1.1.1Front Office Operation

Unit – 1 The Hospitality Industry: Types of hotels, defining the term hotel, classifying
hotels
Unit – 2 Front Office Organization: Front office operations, Organization chart,
staffing, scheduling, work shifts, job specifications & job descriptions of Front office personnel
Unit – 3 Front Office Operations: Front office systems, The front desk, Front office,
equipment, Telecommunication.
Unit – 4 The Accommodation Product: Need for hotel product brochures, tariff cards,
Types of guest rooms and suites, Types of room rates, Meal Plans –Types, Types of guests-FIT,
Business traveler's, GIT, Special Interest Tours, Domestic, foreign, Reservation: Methods,
Handling inquiry, Group reservation, Different records and Formats.

Unit -5 Registration: Pre- registration activities, Registration activity, The registration record
Unit -6 Method of payment: Issuing the room key, Fulfilling special requests, Change of room
Over-booking cases
Unit – 7 Front Office Responsibilities: Front office communication, Dealing with emergencies:
medical, death, theft, robbery, fire, bomb threats etc.
Unit- 8 Front Office Security Functions: Role of Front Office in Hotel Security, Check in: Use
of metal detectors, validators, scanty baggage handling, Damaged keys, use of key cards.

Front Office Operations and procedural skills Practical :

1) How to handle inquires, suggestive selling

2) How to convert inquires to valid reservations
3) Basic manners and grooming standards required for Front Office operation
4) Forms and formats
5) Identification of equipment
6) Preparing and filling up reservation forms
7) Role-play of accepting reservation, walking a guest and complaint handling for bumped
reservation.
8) Reservation handling by computers.
9) Preparing and filling up registration card.
10) Role-play for different check ins as- Walks in, FIT, Corporate, VIP and Groups.
11) Role-play on guest complaint handling, critical and dangerous situation handling.
12) Operating computer software system in computer lab.
13) Communication skills -verbal, non verbal
14) Preparation and study of countries, capitals, currencies, airlines and flags chart
15) Telecommunication skills -telephonic situation handling

1.1.2 HOTEL INFORMATION SYSTEM:

Unit – 1 MANAGEMENT INFORMATION SYSTEM: Introduction to M.I.S. –Meaning
and Role MIS, Objectives & Concept of MIS, Elements of MIS & characteristics of MIS
Unit – 2 THE HIS CONCEPT: HIS Terminology and software, HIS Software Modules-
Reservation, Guest A/C, Room Management, F&B Management, General Management.
Unit -3 POS & CAS (Cash Accounting System): Purpose and Type, Touch Screen
Terminals, Immediate character Reorganization (ICR) Terminals, POSD Printers
Unit- 4 COMPUTER BASED RESERVATION SYSTEM: Global distribution system,
Inter – sell agencies and central reservation (CRS), Reservation through the internet
Unit – 5 DATABASE MANAGEMENT SYSTEM, Data base definition, kinds of DBMS
packages, Problems with Manual Data base, Advantages of using computers for Database,
Working in the Database Window- Creating Tables Opening, Copying, Saving, Renaming and
Deleting, working with data, Adding or Editing data, Display or change the structure of a Table
selecting. Copying, Moving and Deleting Data, Finding and Replacing Data, Managing Duplicate
Records, Working with Primary keys and indexes, Working with Queries
Unit – 6 ROLE OF PERSONAL COMPUTER IN OFFICE AUTOMATION: Role of
personal Computer In Office Automation, Introduction Information system activities -Word
Processing, Desk top Publishing , Image Processing, Electronic Spread sheets, Interactive Video,
Electronic Communications System, Electronic Meeting systems, Telecommuting, Internet ,
Office Support System, Management Implications of Office Automation.
Unit – 7 GENRATING REPORTS AND STATEMENTS: Preparing Reports: Daily
Operation Report, Room Occupancy, Revenue analysis, Hotel Statement of Income, Room
Division Income Statement, Room Division Budget, Reports, Operations Ratio and Ratio
Standards, Discrepancy reports, Merits & Demerits of Computerizing a Hotel.
1.1.3 BASICS OF TOUR AND TRAVEL OPERATION

Unit – 1 Introduction: What is Tourism? Definitions and Concepts, tourist

destination, services and industry, definition and historical development, Past
to 2nd world war, recent and current 1945–2002, Future from 2002 onwards.
General Tourism Trends. Types of Tourists, Visitor, Traveller, and
Excursionist–Definition and differentiation. Tourism, recreation and leisure,
their inter–relationships.
Unit – 2 Tourism Products & Attraction: Nature, Characteristics and Components of
Tourism Industry. Why it is different from other types of consumer product?
Elements and characteristics of tourism products. Tourism product production
system, Tourism Product Life Cycle, typology of tourism products.
Unit –3 Types and Forms of Tourism: Inter–regional and intra–regional tourism,
inbound and outbound tourism, domestic, international tourism. Forms of
Tourism: religious, historical, social, adventure, health, business, conferences,
conventions, incentives, sports and adventure, senior tourism, special interest
tourism like culture or nature oriented, ethnic or ‘roots’ tourism and VFR.
Unit – 4 Tourist Transportation: Air transportation: The airline industry present
policies, practices. Functioning of Indian carriers. Air Corporation Act, Air
charters.
Surface Transport: Rent-a-car Scheme and Coach-Bus Tour, Fare
Calculation. Transport & Insurance documents, All-India Permits
Rail Transport: Major Railway Systems of World, (Euro Rail and Amtrak)
General information about Indian Railways, Types of rail tours in India:,
Place-on-Wheels and Royal Orient, Deccan Odessy, Toy Trains. Indrail Pass.
Water Transport: Historical past, cruise ships, ferries, hovercrafts, river and
canal boats, Fly-cruise.
Unit – 5 A study of International Tourism Organisations: Origin, location and
functions of WTO, IATA, PATA, ASTA, UFTAA, and ICAO.

Unit – 6 Travel formalities: Travel Formalities: Passport, Visa, Health requirements,

taxes, customs, currency, travel insurance, baggage and airport information.
Travel Agency and Tour Operation Business: History, Growth, and present
status of Travel Agency. Definition of Travel Agency and differentiation
between Travel Agency and Tour Operation business. Travel Agency and
Tour Operators: Linkages and arrangements with hotels, airlines and transport
agencies and other segments of tourism sector.
Unit – 7 Approval of Travel Agents and Tour Operators: Approval by Department
of Tourism, Government of India. IATA rules and regulations for approval of
a travel agency, Approval by Airlines and Railways.
Study of various Fiscal and Non – Fiscal incentives available to Travel
agencies and Tour Operations business.
Unit – 8 Functions of a Travel Agent: Understanding the functions of a travel agency
- travel information and counselling to the tourists, Itinerary preparation,
reservation, ticketing, preparation and marketing of Tour packages, handling
 business/corporate clients including conference and conventions. Sources of
income: Commission, Service Charges. Travel Terminology: Current and
popular travel trade abbreviations and other terms used in preparing
itineraries.
Unit–9 Functions of a Tour Operator: Market research and tour package formulation,
assembling, processing and disseminating information on destinations,
Liasioning with principles, preparation of Itineraries, tour operation and post
tour Management. Sources of income for tour operation.
Unit–10 Public and Private sector in Travel Agency Business and Tour Operation
Business: Organisational Structure and various Departments of a Travel
Agency. Case study of ITDC. Case study of SITA, Cox & Kings, TCI and
Thomas Cook.
The Indian Travel Agents and Tour Operators – an overview. National Trade
Associations: IATO and TAAI.

1.1.4 BASIC COMMUNICATION

Unit – 1 BASIC GRAMMER: Sentence framing, Narration, Dialogue development,
Basics of Written and verbal communication.

Unit – 2 BUSINESS COMMUNICATION: Need, Purpose, Nature, Modes &

Barriers of Communication & overcoming them, Process of Communication and various factors,
Communication in Hospitality organisation its effects on performance.

Unit -3 LISTENING: Definition, Levels & types of listening, Listening barriers,

Guidelines for effective listening, Overcoming barriers for effective communication.

Unit – 4 SPEAKING: Restaurant & Front Office English, Standard phrases – handling
enquires and responding, Addressing a group, Qualities of a good speaker, Speech organizing
ideas & delivery.

Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry,
Need for Telephone skills and developing them, Responding to queries, using tone of voice,
proper modulation of speech, Pronunciation, stress, accent.

Unit - 6 WRITING SKILLS: Note making/making drafts, Write ups concerning materials
and hand outs, posters, Writing a Bio - Data, application, complaint & reports, Précis writing,
LOG book writing, Project writing, Correspondence; letter to Company, Guest, Government
bodies, write ups concerning various events.

Unit – 7 OFFICE MANAGEMENT: Types of Correspondence, Receipt and Dispatch of

Mail, Filing Systems, Classification of Mail, Role & Function of Correspondence, Managing
Computer

Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills, Guidelines to

make Presentation Interesting, Body Language, Voice Modulation, Audience Awareness,
Presentation Plan, Visual Aids, Forms of Layout, Styles of Presentation
1.1.5 COMPUTER APPLICATIONS:

Unit – 1 Basic Computing: An appreciation of computer hardware and terminology,

The use of an operating system, various programming languages, A
descriptive survey of some of the important application: communication,
office systems, information storage and retrieval of Data.
Unit – 2 Office Work: The study and use of typical micro–computer storage software
packages such as word processor, spreadsheet and MS Office (Word, Excel,
Powerpoint, Access and Outlook Express)
Unit – 3 Internet: Management information systems, Office automation, E-mail and
electronic highway, Internet, Web Page Designing.
Unit – 4 Computer Networking: What is CRS, How it functions. CRS for Rail
Transport, Hotel Bookings, Airlines: Different packages used: Abacus,
Fantasia, Amadeus, Apollo-Galileo, Sabre etc. Use dummy of one for the
CRS packages (if available). Practical of CRS.
Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS),
Presentation Graphic Tools. Multimedia technology. Role of Computers in
Travel and Tourism.

1.1.6 INDUSTRIAL TRAINING:

Objective: To provide students with the actual working environment of a Hotel and to help
students identify their key operational areas of interest.
Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other
departments
• Hotels to be requested to issue a “Certificate” of completion to the trainee within their
last 3 days of training.
• Hotels to be requested to supervise the LOG book notes made by the students on their
daily observation and the respective dept supervisors to initial the pages.
• A performance appraisal form in objective format to be filled in by dept. where student
worked.
Documents to be submitted after successful completion of IT:
WTO (What To Observe) Sheets
Training Log – Book (To be issued by Learning Centre)
Departmental Appraisal Forms
Training Report in 2 Copies (1 for University & 1 for Institute).
Training Certificate from the concerned Hotel Authority.

CONTENTS:

INDUSTRIAL TRAINING LOG BOOK

• Daily Summary of work done & observed duly signed by the concerned supervisor
• Appraisal Forms

INDUSTRIAL TRAINING REPORT

• Contents: About the Hotel, Photographs, Formats, Charts & Diagrams, written material,
Summary of WTO sheets etc.
INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION
(One-to-group presentation)
Time: 60 minutes (Maximum)
To mark on:
• Communication & Presentation skills
• Grooming, Uniform & Body Language
• Presentation Content
• Use of Slides, Multimedia and other presentation aids
• Handling of spot queries/questions from the audience
Industrial Training
WTO (What to Observe Sheets)
During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are
instructed to make the following observations in your department. A concise report (preferably
typed) of these observations must be prepared and presented to the Institute within one week of
completion of training along with the Log Book and Industrial Training Report. These Reports,
Presentation & Viva will be the criterions for the award of semester marks for the session. A viva
will be conducted soon after the reports are submitted. Dates of Presentation/Viva shall be
announced after you report at Institute. Viva will be conducted by an external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc. The Cover page
of the Report should contain your name, hotel, department & duration. Attach a copy of this
WTO sheet at the beginning of your report. The WTO sheets will be supplemented by the
Institute before the training is scheduled.
1.2 Code:DHS02 ACCOMMODATION MANGEMENT
House Keeping basically makes the provision of a clean, comfortable and safe environment. As
the guest enters the foyer, he forms an impression of the establishment from its outward
appearance. Then after check-in, the guest comes in to contact with the lift and staircase of the
corridoor to reach the allocated rooms or lounge and public areas.

By this time he/she closely observes the clear lines decor furnishing etc. Thus the prime aim of
this well-structured syllabus is to provide a unique balance between theoretical & practical input
using advanced teaching aids, followed by six months industrial training providing exposure to
the students.

COURSE CONTENT:

1.2.1 House keeping Operation

1.2.2 Personal Hygiene, Sanitation & Safety
1.2.3 Basics of Interior Decoration
1.2.4 Basic Communication
1.2.5 Computer Application
1.2.6 Industrial Training

Scheme of Teaching & Examination (DHK)

Subject Distribution of Distribution of Marks for Mid Term/

Hrs per week University Exams Sessional Marks
Th. Pr. Total Th. Hrs. Pr. Hrs. Th. Pr.
1.2.1 Accommodation Operation 06 12 18 100 3 200 4 20 50
1.2.2 Personal Hygiene, Sanitation & 04 - 04 50 3 - - 20 -
Safety
1.2.3 Interior Decoration & Hotel 04 - 04 50 3 - - 20 -
Maintenance
1.2.4 Basic Communication 04 - 04 50 3 50 2 20 25
1.2.5 Computer Application 04 02 06 50 3 50 2 20 25
1.2.6 Industrial Training 13 weeks - - 100 - - 100
Total 22 14 36 300 400 100 200
Grand Total 1000

Syllabus:

1.2.1 House Keeping Operation:

Unit -1 Introduction
• Meaning and definition, Importance of Housekeeping
• Responsibility of Housekeeping department
• A career in the Housekeeping department
Unit -2 Housekeeping Department
• Organization framework of the Department (Large/Medium/Small Hotel)
• Job Description and Job Specification of Staff in the department
• Attributes and Qualities of the Housekeeping staff- skills of a good Housekeeper
• Interdepartmental Co-ordination with more emphasis on front office and the
maintenance department
Unit -3 Housekeeping Procedures
• Briefing and Debriefing
• Indenting from stores, Inventory of Housekeeping Items
• House keeping control desk, Importance, Role, Co-ordination, check list, key
control
• Handling Lost and Found
 • Paging systems and methods
• Handling of Guest queries, problem, request
• General operations of control desk
• Role of control desk during Emergency
Unit -4 The Hotel Guest Room
• Layout of guest room (Types)
• Types of guest rooms
• Furniture/Fixtures/Fittings/Soft Furnishings/ Accessories/ Guest Supplies/
Amenities in a guest room(to be dealt in brief only)
Unit -5 Cleaning Science
• Characteristics of a good cleaning agent
• Types of cleaning agent
• Cleaning products (Domestic and Industrial)
• Room Cleaning and Public Area Cleaning Procedures.
Unit -6 Cleaning Equipment
• Types of Equipment
• Operating Principles of Equipment
• Storage, Upkeep, Maintenance of equipment
Unit-7 Care and cleaning of different surfaces
• Metal, Glass, Leather, Rexine, Ceramic, Wood, Wall and floor covering
• Stain Removal
Glossary of terms

ACCOMMODATION MANAGEMENT- Practical

• Planning Guest Room Layout

• Identification of cleaning equipment- Manual & mechanical
• Cleaning of different surface
• Stain removal & flower decoration
• Scrubbing, polishing, wiping, washing, rinsing, swabbing, mopping, sweeping, brushing,
buffing
• Use of cloths and their types, abrasives, polishes, chemical agents and commercially available
products
• Bed making procedures and preparing amenity checklist.
• Turn down service, spring cleaning & public are cleaning

1.2.2 PERSONAL HYGIENE, SANITATION& SAFETY

Unit -1 Personal Hygiene: Principle of personal hygiene, Precautions to be taken.

Unit -2 SANITATION: Basic principles of sanitation and peculiarity to hotel environment,

different detergent and disinfectants

Unit -3 WATER: Types of water, Different processes of Water treatment & purification,
removing bacteria.

Unit -4 ODOUR CONTROL: Basic principals of ventilation, composition of Air, Air flow,
Humidity and temperature, Common types of odours and their sources of origin, Removal and
control technique of different types of odours.

Unit -5 WASTE DISPOSAL: Classification, source and generation of waste, Principal of waste collection
and disposal,
Unit -6 SAFETY: Classification of fire, Basic methods of extinction of fire, Principals of working
of different types of Fire Extinguishers, Principles of working of different Fire Fighting
Equipment, Awareness of tackling dangerous situation e.g. Earthquake, Cyclones ETC.

1.2.3 INTERIOR DECORATION & HOTEL MAINTENANCE

Unit -1 Basics of Interior Decoration: Concept and Principal, Understanding different colour
scheme.

Unit -2 Concept of Colour Balance: The colour wheel, Selection of colours for various
purposes, Concept of Colour balance.

Unit -3 Furnishing: Types and arrangement of soft furnishing and their maintenance, application
of concept of furnishing.

Unit -4 Flower Arrangement: Concept of flower arrangements, Types of flower and foilages
used in various arrangements, Types of arrangement, Acquire knowledge of preservation methods
of flower for longer period, Various tools and equipment used.

Unit-5 Light: Concept of light in Hotels, Quantitative and qualitative requirement of lightings in
Different areas, Types of Light arrangements.

Unit -6 Hotel Maintenance:

Electrical System: Distribution panels, Types of wiring, Control mechanism, AC &DC Systems,
Power back up system, Three phase controls, Lighting systems-principles and type, Conservation
techniques, Guidelines for avoiding hazards.
Water System: Water system- Quality, Heating, Swimming pool water system, conservation
mechanism.
HVAC System: Types and Mechanism, Centralized and decentralized systems, Factors
influencing building comforts, Maintenance cycle and process.

1.2.4 BASIC COMMUNICATION

Unit – 1 BASIC GRAMMER: Sentence framing, Narration, Dialogue development,
Basics of Written and verbal communication.

Unit – 2 BUSINESS COMMUNICATION: Need, Purpose, Nature, Modes &

Barriers of Communication & overcoming them, Process of Communication and various factors,
Communication in Hospitality organisation its effects on performance.

Unit -3 LISTENING: Definition, Levels & types of listening, Listening barriers,

Guidelines for effective listening, Overcoming barriers for effective communication.

Unit – 4 SPEAKING: Restaurant & Front Office English, Standard phrases – handling
enquires and responding, Addressing a group, Qualities of a good speaker, Speech organizing
ideas & delivery.

Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry,
Need for Telephone skills and developing them, Responding to queries, using tone of voice,
proper modulation of speech, Pronunciation, stress, accent.
Unit - 6 WRITING SKILLS: Note making/making drafts, Write ups concerning materials
and hand outs, posters, Writing a Bio - Data, application, complaint & reports, Précis writing,
LOG book writing, Project writing, Correspondence; letter to Company, Guest, Government
bodies, write ups concerning various events.

Unit – 7 OFFICE MANAGEMENT: Types of Correspondence, Receipt and Dispatch of

Mail, Filing Systems, Classification of Mail, Role & Function of Correspondence, Managing
Computer

Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills, Guidelines to

make Presentation Interesting, Body Language, Voice Modulation, Audience Awareness,
Presentation Plan, Visual Aids, Forms of Layout, Styles of Presentation

1.2.5 COMPUTER APPLICATIONS:

Unit – 1 Basic Computing: An appreciation of computer hardware and terminology,

The use of an operating system, various programming languages, A
descriptive survey of some of the important application: communication,
office systems, information storage and retrieval of Data.
Unit – 2 Office Work: The study and use of typical micro–computer storage software
packages such as word processor, spreadsheet and MS Office (Word, Excel,
Powerpoint, Access and Outlook Express)
Unit – 3 Internet: Management information systems, Office automation, E-mail and
electronic highway, Internet, Web Page Designing.
Unit – 4 Computer Networking: What is CRS, How it functions. CRS for Rail
Transport, Hotel Bookings, Airlines: Different packages used: Abacus,
Fantasia, Amadeus, Apollo-Galileo, Sabre etc. Use dummy of one for the
CRS packages (if available). Practical of CRS.
Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS),
Presentation Graphic Tools. Multimedia technology. Role of Computers in
Travel and Tourism.

1.2.6 INDUSTRIAL TRAINING:

Objective: To provide students with the actual working environment of a Hotel and to help
students identify their key operational areas of interest.
Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other
departments
• Hotels to be requested to issue a “Certificate” of completion to the trainee within their
last 3 days of training.
• Hotels to be requested to supervise the LOG book notes made by the students on their
daily observation and the respective dept supervisors to initial the pages.
• A performance appraisal form in objective format to be filled in by dept. where student
worked.

Documents to be submitted after successful completion of IT:

WTO (What To Observe) Sheets
 Training Log – Book (To be issued by Learning Centre)
Departmental Appraisal Forms
Training Report in 2 Copies (1 for University & 1 for Institute).
Training Certificate from the concerned Hotel Authority.

CONTENTS:

INDUSTRIAL TRAINING LOG BOOK

• Daily Summary of work done & observed duly signed by the concerned supervisor
• Appraisal Forms

INDUSTRIAL TRAINING REPORT

• Contents: About the Hotel, Photographs, Formats, Charts & Diagrams, written material,
Summary of WTO sheets etc.
INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION
(One-to-group presentation)
Time: 60 minutes (Maximum)
To mark on:
• Communication & Presentation skills
• Grooming, Uniform & Body Language
• Presentation Content
• Use of Slides, Multimedia and other presentation aids
• Handling of spot queries/questions from the audience

Industrial Training
WTO (What to Observe Sheets)
During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are
instructed to make the following observations in your department. A concise report (preferably
typed) of these observations must be prepared and presented to the Institute within one week of
completion of training along with the Log Book and Industrial Training Report. These Reports,
Presentation & Viva will be the criterions for the award of semester marks for the session. A viva
will be conducted soon after the reports are submitted. Dates of Presentation/Viva shall be
announced after you report at Institute. Viva will be conducted by an external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc. The Cover page
of the Report should contain your name, hotel, department & duration. Attach a copy of this
WTO sheet at the beginning of your report. The WTO sheets will be supplemented by the
Institute before the training is scheduled.
1.3 Code:DHS03 Food & Beverage Service Skills:
The Food & Beverage staff in any establishment reflects the standard of the establishment
concerned as they directly come into contact with guests. Good food and ambience with poorly
trained, untidy or rude staff is unacceptable .Hence this course aims at making the service
personal perfect in appearance, physically fit along with a pleasant personality, flexibility in
human relations and sharp memory. This course provides diverse opportunities for promotion to
the post of Restaurant Manager or Food & beverage Manager etc. After six month of industrial
training in star hotels, the students are likely to acquire enviable posts in food & beverage service
area in standard hotels & restaurants.

COURSE CONTENT:

1.3.1 F & B service

1.3.2 Stores & Control
1.3.3 Hygiene & Sanitation
1.3.4 Business Communication
1.3.5 Computer Application
1.3.6 Industrial Training

Scheme of Teaching & Examination (DHK)

Subject Distribution of Distribution of Marks for Mid Term/

Hrs per week University Exams Sessional Marks
Th. Pr. Total Th. Hrs. Pr. Hrs. Th. Pr.
1.3.1 F&B Service 06 12 18 100 3 200 4 20 50
1.3.2 Stores & Control 04 - 04 50 3 - - 20 -
1.3.3 Hygiene & Sanitation 04 - 04 50 3 - - 20 -
1.3.4 Basic Communication 04 - 04 50 3 50 2 20 25
1.3.5 Computer Application 04 02 06 50 3 50 2 20 25
1.3.6 Industrial Training 13 weeks - - 100 - - 100
Total 22 14 36 300 400 100 200
Grand Total 1000

SYLLABUS:

1.3.1 F & B Service

UNIT -1 The Food & Beverage Service Industry
• Introduction to the Food & Beverage Industry
• Types of Catering Establishments
• Introduction to Food & Beverage Operations.

UNIT-2 F & B Service areas in a hotel

• Restaurants, coffee Shop, room Service, Bar Banquets, Discotheques, Still
Room, GrillRoom, Snack Bar, Executive lounges, Business centers & NightClubs.

Unit -3 F & B Service Equipment

• Usage of Equipment, criteria for selection, requirement, quantity and types
• Furniture
 • Linen
• Chinaware, Silverware & Glassware
• Disposables.
• Special Equipment & Other Equipment
• Care and maintenance

Unit-4 Food & Beverage Service Personal

• Food & Beverage Service Organization
• Job Description & Job Specifications of F& B Service Staff
• Attitude & Attributes of a Food and & Beverage personal, competencies
• Basic Etiquettes for catering staff
• Interdepartmental relationship

Unit -5 Food & Beverage Service Methods

• Table Service-Silver/English, family, American, Butler/ French, Russian
• Self Service-Buffet & Cafeteria
• Specialized Service- Guerdon, Tray, Trolley , Lounge, Room, etc.
• Single Point Service-Take Away Vending, Kiosks, Food Courts & Bars,
Automates

Unit -6 Food & Beverage Terminology related to the inputs

• Introduction to Menu Planning -Types of meal, Types of Menu, Menu Planning,
Menu Terminology's, Designing of Menu Card.
• Knowledge of Liquor Service - Type of Liquor's & their service, service of
cocktail's Knowledge of Glasses
• Knowledge of K.O.T. & Bill preparation and presentation.

Food & Beverage Service skills Practical:

 Restaurant Etiquette’s
 Restaurant Hygiene practices.
 Mis-En-Place & Mis-En-Scene
 Identification of Equipment
 Laying & Relaying of Table cloth
 Napkin folds
 Rules for laying a table
 Carrying a salver/Tray
 Service of water
 Handling the service Gear
 Carrying Plates, Glasses and other Equipment's
 Clearing an Ashtray
 Situations like spillage
 Different types of food & Liquor service
 Bill Presentation & order taking procedures

1.3.2 STORES AND CONTROLS:

Unit -1 STORES – RECIEPTS/ ISSUE CONTROL: Aims of Store control, Job description of the
Store Manager, Store In-charge, Types of stores in Hotel (Food, Dry, Engineering,
Chemical and Cleaning, Beverage, Deep freezer etc., Store control procedure and
records (bin cards, cardex and computer software used), Security aspects,

Unit-2 Inventory: Types of Inventory, Monthly Inventory/ Stock taking procedure,

Maintaining Stock level and lead time, Practical problems associated with inventory.

Unit -3 Purchase: Purchase order generation, Preparing and forwarding requisitions, Sources and
methods of ordering, Forms and Formats, Practical problems.

Unit -4 Receiving: Aims of Receiving department, Jobs description of the Receiving Manager,
Equipment required for receiving , Receiving procedure, Documents required while receiving
(from hotel and from supplier), Use of Standards and Specifications while receiving, Goods
Receiving Report, Daily Receiving report

Unit -5 Introduction objectives of F&B Control: Concept of controls, The control cycle, methods
of control, Food & Beverage Controls- Food – Purchasing, Receiving, Storage and Issuing
Controls, Food Sales Controls, Standard Yield, Standard Portion sizes, Standard Recipes,
Beverage – Purchasing, Receiving, Storage and Issuing Controls, Beverage – Production, Cost
and Sales Control.

Unit -6 Frauds in Purchasing Receiving Storing Issuing Preparing and selling stages of F&B
Control, Prevention of Frauds

1.3.3 HYGIENE AND SANITATION

Unit -1 HACCP: Key components of the Hazard Analysis Critical Control Point programme and
ways of applying them to the professional foodservice kitchen. How to prepare potentially
hazardous food according to safe time/temperature principles. Identifying signs of food spoilage
as they relate to hazardous food.

Unit -2 BASICS OF FOOD SCIENCE: Characterise microorganisms related to food-borne

illness and food spoilage, characterise the growth requirements of these micro-organisms. Food-
borne illness symptoms and prevention methods.

Unit -3 INTRODUCTION TO HYGIENE & SANITATION: Practices of personal hygiene and

health habits. Use of cleaners and sanitizers in maintaining safe production and service
environments.

Unit -4 Cleaning methods, Design of premises and equipment in the kitchen, Cleaning and
Disinfection, Manual & Automatic Dish Washing.

Unit -5 FOOD HANDLING: Hygienic food handling, High Risk Foods, Preventing
Contamination, Temperatures Control, Food hygiene regulations, Disposal of food waste and
garbage in production areas, ware washing areas and external pick-up areas, Describe signs of
spoiled, unsafe and unacceptable food. Safe temperatures for cooking, holding, cooling and
reheating foods.

Unit -6 CROSS CONTAMINATION: Problems associated with rodent and insect infestation in
and around food production and service areas, and proper methods for controlling them.
Preventing the cross-contamination of hazardous and non-hazardous food. The processes for
cooling foods properly. Acceptable means of thawing frozen hazardous food.

Unit -7 SAFE WORKING CONDITION: Understanding Working Condition, Principles for safe
working environment, Identify unsafe and unsanitary equipment and facility conditions through
the use of a self- inspection work sheet. Procedures and precautions to prevent accidents in the
kitchen.

Unit -8 FIRST AID: Safe and appropriate use of basic first aid techniques for employees and
customers.

1.3.4 BASIC COMMUNICATION

Unit – 1 BASIC GRAMMER: Sentence framing, Narration, Dialogue development,
Basics of Written and verbal communication.

Unit – 2 BUSINESS COMMUNICATION: Need, Purpose, Nature, Modes &

Barriers of Communication & overcoming them, Process of Communication and various factors,
Communication in Hospitality organisation its effects on performance.

Unit -3 LISTENING: Definition, Levels & types of listening, Listening barriers,

Guidelines for effective listening, Overcoming barriers for effective communication.

Unit – 4 SPEAKING: Restaurant & Front Office English, Standard phrases – handling
enquires and responding, Addressing a group, Qualities of a good speaker, Speech organizing
ideas & delivery.

Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry,
Need for Telephone skills and developing them, Responding to queries, using tone of voice,
proper modulation of speech, Pronunciation, stress, accent.

Unit - 6 WRITING SKILLS: Note making/making drafts, Write ups concerning materials
and hand outs, posters, Writing a Bio - Data, application, complaint & reports, Précis writing,
LOG book writing, Project writing, Correspondence; letter to Company, Guest, Government
bodies, write ups concerning various events.

Unit – 7 OFFICE MANAGEMENT: Types of Correspondence, Receipt and Dispatch of

Mail, Filing Systems, Classification of Mail, Role & Function of Correspondence, Managing
Computer

Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills, Guidelines to

make Presentation Interesting, Body Language, Voice Modulation, Audience Awareness,
Presentation Plan, Visual Aids, Forms of Layout, Styles of Presentation

1.3.5 COMPUTER APPLICATIONS:

Unit – 1 Basic Computing: An appreciation of computer hardware and terminology,

The use of an operating system, various programming languages, A
descriptive survey of some of the important application: communication,
office systems, information storage and retrieval of Data.
Unit – 2 Office Work: The study and use of typical micro–computer storage software
packages such as word processor, spreadsheet and MS Office (Word, Excel,
Powerpoint, Access and Outlook Express)
Unit – 3 Internet: Management information systems, Office automation, E-mail and
electronic highway, Internet, Web Page Designing.
Unit – 4 Computer Networking: What is CRS, How it functions. CRS for Rail
Transport, Hotel Bookings, Airlines: Different packages used: Abacus,
Fantasia, Amadeus, Apollo-Galileo, Sabre etc. Use dummy of one for the
CRS packages (if available). Practical of CRS.
Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS),
Presentation Graphic Tools. Multimedia technology. Role of Computers in
Travel and Tourism.
1.3.6 INDUSTRIAL TRAINING:
Objective: To provide students with the actual working environment of a Hotel and to help
students identify their key operational areas of interest.
Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other
departments
• Hotels to be requested to issue a “Certificate” of completion to the trainee within their
last 3 days of training.
• Hotels to be requested to supervise the LOG book notes made by the students on their
daily observation and the respective dept supervisors to initial the pages.
• A performance appraisal form in objective format to be filled in by dept. where student
worked.
Documents to be submitted after successful completion of IT:
WTO (What To Observe) Sheets
Training Log – Book (To be issued by Learning Centre)
Departmental Appraisal Forms
Training Report in 2 Copies (1 for University & 1 for Institute).
Training Certificate from the concerned Hotel Authority.
CONTENTS:

INDUSTRIAL TRAINING LOG BOOK

• Daily Summary of work done & observed duly signed by the concerned supervisor
• Appraisal Forms

INDUSTRIAL TRAINING REPORT

• Contents: About the Hotel, Photographs, Formats, Charts & Diagrams, written material,
Summary of WTO sheets etc.
INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION
(One-to-group presentation)
Time: 60 minutes (Maximum)
To mark on:
• Communication & Presentation skills
• Grooming, Uniform & Body Language
• Presentation Content
• Use of Slides, Multimedia and other presentation aids
• Handling of spot queries/questions from the audience
Industrial Training
WTO (What to Observe Sheets)
During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are
instructed to make the following observations in your department. A concise report (preferably
typed) of these observations must be prepared and presented to the Institute within one week of
completion of training along with the Log Book and Industrial Training Report. These Reports,
Presentation & Viva will be the criterions for the award of semester marks for the session. A viva
will be conducted soon after the reports are submitted. Dates of Presentation/Viva shall be
announced after you report at Institute. Viva will be conducted by an external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc. The Cover page
of the Report should contain your name, hotel, department & duration. Attach a copy of this
WTO sheet at the beginning of your report. The WTO sheets will be supplemented by the
Institute before the training is scheduled.

1.4 Code:DHS04 Food Production Skills

Food Production is basically a skilled and creative work and is always compensated with high
salaries. Hence it, is most popular among the young generation. The intensive practical-oriented
course is designed to make the students proficient in the preparation of different delicacies, soups,
sandwiches etc. and from French classical, continental and international dishes to ethnic Indian
cookery.
The six months industrial training enables the students to avail themselves of excellent
opportunities in 5-star hotels, restaurants, industrial canteens, shops etc.

Course Content-

1.4.1 Cookery
1.4.2 Commodities and Costing
1.4.3 Hygiene and Nutrition
1.4.4 Basic Language Skills
1.4.5 Computer Application
1.4.6 Industrial Training

Scheme of Teaching & Examination (DHK)

Subject Distribution of Distribution of Marks for Mid Term/

Hrs per week University Exams Sessional Marks
Th. Pr. Total Th. Hrs. Pr. Hrs. Th. Pr.
1.4.1 Cookery 06 12 18 100 3 200 4 20 50
1.4.2 Commodities & Costing 04 - 04 50 3 - - 20 -
1.4.3 Hygiene & Nutrition 04 - 04 50 3 - - 20 -
1.4.4 Basic Communication 04 - 04 50 3 50 2 20 25
1.4.5 Computer Application 04 02 06 50 3 50 2 20 25
1.4.6 Industrial Training 13 weeks - - 100 - - 100
Total 22 14 36 300 400 100 200
Grand Total 1000

SYLLABUS:

1.4.1 COOKERY:

Unit -1. Introduction to the art of cookery: Culinary history-Development of the culinary art
from the middle ages to modern cookery, modern hotel kitchen, Nouvelle cuisine, Classical
cuisine, Indian regional cuisine, Popular International cuisine (an introduction). French, Italian
and Chinese, Characteristics, Menu terms, Names of the Dishes, popular spices used etc.
Unit -2. Kitchen Equipment: Different 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.

Unit -3 AIMS & OBJECTIVES OF COOKING FOOD: Aims & Objectives of cooking food
(balanced diet, etc.), Understanding Various textures,Various consistencies. Techniques used in
pre-preparation. Techniques used in preparation (methods of cooking)
---- Care & precautions.
---- Selection of food for each type
Method of cooking-boiling, roasting, poaching, braising, grilling, baking, roasting, broiling,
stewing, stewing, sautéing, blanching steaming, microwaving etc.

Unit -4. Basic preparation: Mise-en-place of all the basic preparation, stocks, egg preparations.

Unit -5 BASIC PRINCIPLES OF FOOD PRODUCTION: Introduction & classification of

vegetables, Pigments & colour changes, Effects of heat on vegetables.
Cuts of vegetable, Meat and Fish.
Classification of fruits & Handling of Fruits, Uses of fruits in cookery.

Unit -6. Basics of continental cuisine: Definition of Stock and Types of Stock,
Preparation of stock/recipes, Use of stocks, Care & Precautions.
Definition & Classification of Sauces, Recipes of mother sauces, Understanding Derivatives.
Definition & Classification of Soups with examples, Basic recipes and consommé
Garnishes & accompaniments with soups
Glazes and Horsd'oeuvre, Knowledge of sandwiches, Burger's, Hotdogs, Pizzas and footlong.
Salads and salad dressing

Unit -7. Recipe development: The concept of Standard Recipe, Recipe conversion, Conversion
tables: Measures and its equivalents

Unit -8 Food Portioning and presentation: Concept of portion sizes, The portioning devices
and tools, The concept of plate presentation, Developing garnishes and centre pieces.

Food Production skills Practical:

• Proper usage of a kitchen knife and hand tools

• Understanding the usage of small equipment
• Familiarization, identification of commonly used raw material
• Basic hygiene practices to be observed in the kitchen
• First aid for cuts & burns.
• Safety practices to be observed in the kitchen
• Demonstration cooking methods- two items of preparation of each method in the menus,
basic cuts of vegetables
• Basic stock preparations
• Egg cookery including classical preparations.
• Preparing different types of sandwiches and salads
• Preparing different 4 & 5 course menu's
• Cooking for Buffet
• Plate Presentation

1.4.2 Commodities:
Unit -1 Food Commodities: Classification with examples and uses in cookery Cereals, pulses,
vegetables, mushrooms, fruits, eggs, foundation ingredients- their characteristics and their uses in
cookery.

Unit -2 Game: meaning- types with examples, Selection and cooking methods used.
Unit -3 Fish and Shell fish: Structure, Types, cuts with usage and examples with Selection
techniques and cooking methods applicable.

Unit -4 Meat: Structure, Types, Cuts with example and usage with different cooking methods,
Selection techniques, Grading, tenderizers and its application. Special emphasis on- Selection,
cuts size and uses of lamb, mutton, beef, veal & pork and offal’s.

Unit -5 Bacon, Ham, Gammon and Steaks -Description of steaks from sirloin & fillet, Offals and
its usage

Unit -6 Nuts- names of nuts commonly used in cooking.

Unit -7 The Dairy Products: Milk and Milk Products- types, characteristics, storage and usage.
Cream- types, description and their uses

Unit -8 Cereals& Pulses- types and uses, usage of cereals and pulses in Indian cooking

Unit -9 Herbs, Spices & condiments - uses of herbs, uses of different spices and condiments

Unit -10 Coloring and Flavoring Agents: Name, Types and Uses

Unit -11 Understanding different types of preservatives, tenderizes, stablisers.

1.4.3 HYGIENE AND NUTRITION

Unit -1 Kitchen hygiene: Personal hygiene, their importance, food handling & storage, care,
sanitation practices, attitude towards work in the kitchen, fumigation.

Unit -2 HACCP: Key components of the Hazard Analysis Critical Control Point programme and
ways of applying them to the professional foodservice kitchen. How to prepare potentially
hazardous food according to safe time/temperature principles. Identifying signs of food spoilage
as they relate to hazardous food.

Unit -3 BASICS OF FOOD SCIENCE: Characterise microorganisms related to food-borne

illness and food spoilage, characterise the growth requirements of these micro-organisms. Food-
borne illness symptoms and prevention methods.

Unit -4 INTRODUCTION TO HYGIENE & SANITATION: Practices of personal hygiene and

health habits. Use of cleaners and sanitizers in maintaining safe production and service
environments.

Unit -5 Cleaning methods, Design of premises and equipment in the kitchen, Cleaning and
Disinfection, Manual & Automatic Dish Washing.
Unit -6 FOOD HANDLING: Hygienic food handling, High Risk Foods, Preventing
Contamination, Temperatures Control, Food hygiene regulations, Disposal of food waste and
garbage in production areas, ware washing areas and external pick-up areas, Describe signs of

Unit-7 NUTRITION: Definition of terms- health, nutrition and nutrients, Importance of food
(Physiological, Psychological and social functions) in maintaining good health. Calories-Kcal
(measurement of energy), Recommended dietary allowance.

Unit -8 CLASSIFICATION OF RAW MATERIALS INTO FOOD GROUPS: Energy yielding

Body Building, Protective food, Dietary sources of energy, Concept of energy balance and health
hazard associated with overweight & underweight.

Unit -9 FACTORS EFFECTING FOOD INTAKE: Food Habits, Various factors effecting
food intake: Physiological, Environmental, Behavioral and others.

Unit -10 DIETETICS: Planning and balancing meals – for children, adults, old, Fibre restricted
diets & high fiber diets, Factors influencing food intake and food habits (Cultured, social,
religious, moral, emotion, illness etc.), Calculation of nutritive values of dishes/meals.

1.4.4 BASIC COMMUNICATION

Unit – 1 BASIC GRAMMER: Sentence framing, Narration, Dialogue development,
Basics of Written and verbal communication.

Unit – 2 BUSINESS COMMUNICATION: Need, Purpose, Nature, Modes &

Barriers of Communication & overcoming them, Process of Communication and various factors,
Communication in Hospitality organisation its effects on performance.

Unit -3 LISTENING: Definition, Levels & types of listening, Listening barriers,

Guidelines for effective listening, Overcoming barriers for effective communication.

Unit – 4 SPEAKING: Restaurant & Front Office English, Standard phrases – handling
enquires and responding, Addressing a group, Qualities of a good speaker, Speech organizing
ideas & delivery.
Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry,
Need for Telephone skills and developing them, Responding to queries, using tone of voice,
proper modulation of speech, Pronunciation, stress, accent.
Unit - 6 WRITING SKILLS: Note making/making drafts, Write ups concerning materials
and hand outs, posters, Writing a Bio - Data, application, complaint & reports, Précis writing,
LOG book writing, Project writing, Correspondence; letter to Company, Guest, Government
bodies, write ups concerning various events.

Unit – 7 OFFICE MANAGEMENT: Types of Correspondence, Receipt and Dispatch of

Mail, Filing Systems, Classification of Mail, Role & Function of Correspondence, Managing
Computer
Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills, Guidelines to
make Presentation Interesting, Body Language, Voice Modulation, Audience Awareness,
Presentation Plan, Visual Aids, Forms of Layout, Styles of Presentation

1.4.5 COMPUTER APPLICATIONS:

Unit – 1 Basic Computing: An appreciation of computer hardware and terminology,

The use of an operating system, various programming languages, A
descriptive survey of some of the important application: communication,
office systems, information storage and retrieval of Data.
Unit – 2 Office Work: The study and use of typical micro–computer storage software
packages such as word processor, spreadsheet and MS Office (Word, Excel,
Powerpoint, Access and Outlook Express)
Unit – 3 Internet: Management information systems, Office automation, E-mail and
electronic highway, Internet, Web Page Designing.
Unit – 4 Computer Networking: What is CRS, How it functions. CRS for Rail
Transport, Hotel Bookings, Airlines: Different packages used: Abacus,
Fantasia, Amadeus, Apollo-Galileo, Sabre etc. Use dummy of one for the
CRS packages (if available). Practical of CRS.
Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS),
Presentation Graphic Tools. Multimedia technology. Role of Computers in
Travel and Tourism.
1.4.6 INDUSTRIAL TRAINING:
Objective: To provide students with the actual working environment of a Hotel and to help
students identify their key operational areas of interest.
Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other
departments
• Hotels to be requested to issue a “Certificate” of completion to the trainee within their
last 3 days of training.
• Hotels to be requested to supervise the LOG book notes made by the students on their
daily observation and the respective dept supervisors to initial the pages.
• A performance appraisal form in objective format to be filled in by dept. where student
worked.
Documents to be submitted after successful completion of IT:
WTO (What To Observe) Sheets
Training Log – Book (To be issued by Learning Centre)
Departmental Appraisal Forms
Training Report in 2 Copies (1 for University & 1 for Institute).
Training Certificate from the concerned Hotel Authority.

CONTENTS:

INDUSTRIAL TRAINING LOG BOOK

• Daily Summary of work done & observed duly signed by the concerned supervisor
• Appraisal Forms

INDUSTRIAL TRAINING REPORT

• Contents: About the Hotel, Photographs, Formats, Charts & Diagrams, written material,
Summary of WTO sheets etc.
INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION
(One-to-group presentation)
Time: 60 minutes (Maximum)
To mark on:
• Communication & Presentation skills
• Grooming, Uniform & Body Language
• Presentation Content
• Use of Slides, Multimedia and other presentation aids
• Handling of spot queries/questions from the audience
Industrial Training
WTO (What to Observe Sheets)
During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are
instructed to make the following observations in your department. A concise report (preferably
typed) of these observations must be prepared and presented to the Institute within one week of
completion of training along with the Log Book and Industrial Training Report. These Reports,
Presentation & Viva will be the criterions for the award of semester marks for the session. A viva
will be conducted soon after the reports are submitted. Dates of Presentation/Viva shall be
announced after you report at Institute. Viva will be conducted by an external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc. The Cover page
of the Report should contain your name, hotel, department & duration. Attach a copy of this
WTO sheet at the beginning of your report. The WTO sheets will be supplemented by the
Institute before the training is scheduled.

1.5 Code: DHS 05 Bakery and Confectionery:

This course aims to create students' skill, knowledge and attitudes required to plan, organize,
produce and determine cost of various bakery product and to develop a compressive knowledge
of professional bakery in a hotel or an independent Bakery.

Students develop proper attitude to personal and environmental hygiene in bakery premises to
ensure complete safety of baked goods, sold to the different customers.

COURSE CONTENT:

1.5.1 Bakery
1.5.2 Confectionary
1.5.3 Commodities and Costing
1.5.4 Basic Communication
1.5.5 Computer Awareness
1.5.6 Industrial Training

Scheme of Teaching & Examination (DHK)

Subject Distribution of Distribution of Marks for Mid Term/

Hrs per week University Exams Sessional Marks
Th. Pr. Total Th. Hrs. Pr. Hrs. Th. Pr.
1.5.1 Bakery 06 08 14 100 3 100 4 20 25
1.5.2 Confectionery 04 04 08 50 3 100 4 20 25
1.5.3 Commodities & Costing 04 - 04 50 3 - - 20 -
1.5.4 Basic Communication 04 - 04 50 3 50 2 20 25
1.5.5 Computer Application 04 02 06 50 3 50 2 20 25
1.5.6 Industrial Training 13 weeks - - 100 - - 100
Total 22 14 36 300 400 100 200
Grand Total 1000

SYLLABUS:
1 Bakery:
Unit-1 Principle of Bakery, the baking concept
Unit -2 Different types of Bakery tools their cleaning and maintenance
Unit -3 Knowledge of different Bakery Ingredient's & their usage.
Unit -4 Formulas and Measurement, recipe conversion
Unit -5 Basic Bakery: Types of Dough, Types of Cake Batter, Cookies, and Bread Rolls
Unit -6 Different Cake making methods, Role of temperature and time, role of ingredients, fault
& Remedies, recipe balancing.
Unit -7 Yeast Dough: Types and role of Yeast, The fermentation process, Different type of bread,
stages in bread making, knowledge of bread making methods faults and remedies, Bread diseases
and cures, Bread improvers.
Unit -8 Types of Pie, Tart, pudding & Custards, Soufflé & Mousse, methods of preparations and
its usage.

Unit- 9 The glossary.

Bakery Practical :

- Handling different Bakery equipment, their usage and cleaning

- Knowing different commodities & their measures & usage
- Preparing different type of Dough and Bread
- Preparing different Pie, Part, Pudding, Soufflé & Mousse
- Preparing different cakes and cookies as per different methods
- Indian sweets based in Khoya, Chena, Besan and Maida
- Preparing Icing & cake decoration

1.5.2 CONFECTIONERY

Unit -1 Understanding Confectionery, the environment, practices and principles.

Unit -2 Tools and equipment used, handling and cleaning.
Unit -3 Knowledge of sugar- Types of sugar, Different types of syrup's and sweetness, sugar
craft, handling techniques of sugar, stages of sugar cooking, usage of cramel and other sugar
products.
Unit -4 Knowledge of Icing & Frosting, preparation steps, precautions.
Unit -5 Types of decorative pieces, their production stages, precautions.
Unit -6 Chocolate -Types, production and its usage, Role of cooking method and temperature,
various chocolate delicacy and other usage of chocolate.
Unit -7 Types of Indian Sweet- Basic Knowledge & preparation skills
Unit -8 The confectionery skills and techniques.

Practical:

• Preparing sugar syrups,

• Cooking sugar to different stages and practicing sugar craft.
• Preparing Candies & Chocolate drops
• Tempering Chocolate, Practicing chocolate art.
• Preparing Truffles, Sugar and Caramels, Nut Brittles & Butter Mints, Pulled Sugar,
Fudge, Divinity, Fruit Candies, Fondant, Marshmellows etc.
 • Preparing decorative pieces.
• Preparing dummies.

1.5.3 COMMODITIES AND COSTING

Unit -1 Introduction: Defining bakery commodities, types of commodities and their function,
characteristics of key commodities.

Unit -2 BAKERY FLOUR: A brief introduction of commercial flour milling process, Types of
flour, Flour constituent in relation to baking quality. Precautions in handling different flours.

Unit -3 Different types of Emulsifier, surfactants and enzymes used in bakery products. Product
enhancers.

Unit -4 Types of Bakery fats, their usage and role.

Unit -5 Types of natural and artificial Flavors used in bakery industry

Unit -6 Types of fruits and nuts used in bakery, their handling and characteristics.

Unit -7 Eggs: Understanding the egg structure, Role of egg in bakery, different usage of egg,
precautions taken in egg handling

Unit -8 Creams: Types, handling and usage

Unit -9 Product development & costing: recipe development, recipe conversion, yield calculation,
Cost calculation, using various control and measuring tools, calculation sheets, inventory process
and control.

1.5.4 BASIC COMMUNICATION

Unit – 1 BASIC GRAMMER: Sentence framing, Narration, Dialogue development,
Basics of Written and verbal communication.

Unit – 2 BUSINESS COMMUNICATION: Need, Purpose, Nature, Modes &

Barriers of Communication & overcoming them, Process of Communication and various factors,
Communication in Hospitality organisation its effects on performance.

Unit -3 LISTENING: Definition, Levels & types of listening, Listening barriers,

Guidelines for effective listening, Overcoming barriers for effective communication.

Unit – 4 SPEAKING: Restaurant & Front Office English, Standard phrases – handling
enquires and responding, Addressing a group, Qualities of a good speaker, Speech organizing
ideas & delivery.

Unit – 5 USING THE TELEPHONE: Nature of Telephone activity in the Hotel Industry,
Need for Telephone skills and developing them, Responding to queries, using tone of voice,
proper modulation of speech, Pronunciation, stress, accent.

Unit - 6 WRITING SKILLS: Note making/making drafts, Write ups concerning materials
and hand outs, posters, Writing a Bio - Data, application, complaint & reports, Précis writing,
LOG book writing, Project writing, Correspondence; letter to Company, Guest, Government
bodies, write ups concerning various events.
Unit – 7 OFFICE MANAGEMENT: Types of Correspondence, Receipt and Dispatch of
Mail, Filing Systems, Classification of Mail, Role & Function of Correspondence, Managing
Computer

Unit – 8 PRESENTATION BASICS: Importance of Presentation Skills, Guidelines to

make Presentation Interesting, Body Language, Voice Modulation, Audience Awareness,
Presentation Plan, Visual Aids, Forms of Layout, Styles of Presentation

1.5.5 COMPUTER APPLICATIONS:

Unit – 1 Basic Computing: An appreciation of computer hardware and terminology,

The use of an operating system, various programming languages, A
descriptive survey of some of the important application: communication,
office systems, information storage and retrieval of Data.
Unit – 2 Office Work: The study and use of typical micro–computer storage software
packages such as word processor, spreadsheet and MS Office (Word, Excel,
Powerpoint, Access and Outlook Express)
Unit – 3 Internet: Management information systems, Office automation, E-mail and
electronic highway, Internet, Web Page Designing.
Unit – 4 Computer Networking: What is CRS, How it functions. CRS for Rail
Transport, Hotel Bookings, Airlines: Different packages used: Abacus,
Fantasia, Amadeus, Apollo-Galileo, Sabre etc. Use dummy of one for the
CRS packages (if available). Practical of CRS.
Unit – 5 Computer Presentation: Introduction to a statistical package (SPSS),
Presentation Graphic Tools. Multimedia technology. Role of Computers in
Travel and Tourism.

1.5.6 INDUSTRIAL TRAINING:

Objective: To provide students with the actual working environment of a Hotel and to help
students identify their key operational areas of interest.
Suggested Training Schedule: 12 WEEKS in core Department and 1 week induction in other
departments
• Hotels to be requested to issue a “Certificate” of completion to the trainee within their
last 3 days of training.
• Hotels to be requested to supervise the LOG book notes made by the students on their
daily observation and the respective dept supervisors to initial the pages.
• A performance appraisal form in objective format to be filled in by dept. where student
worked.
Documents to be submitted after successful completion of IT:
WTO (What To Observe) Sheets
Training Log – Book (To be issued by Learning Centre)
Departmental Appraisal Forms
Training Report in 2 Copies (1 for University & 1 for Institute).
Training Certificate from the concerned Hotel Authority.

CONTENTS:
INDUSTRIAL TRAINING LOG BOOK
• Daily Summary of work done & observed duly signed by the concerned supervisor
• Appraisal Forms

INDUSTRIAL TRAINING REPORT

• Contents: About the Hotel, Photographs, Formats, Charts & Diagrams, written material,
Summary of WTO sheets etc.
INDUSTRIAL TRAINING PROJECT (REPORT) PRESENTATION
(One-to-group presentation)
Time: 60 minutes (Maximum)
To mark on:
• Communication & Presentation skills
• Grooming, Uniform & Body Language
• Presentation Content
• Use of Slides, Multimedia and other presentation aids
• Handling of spot queries/questions from the audience
Industrial Training
WTO (What to Observe Sheets)
During your tenure as an Industrial Trainee, apart from carrying out the assigned jobs, you are
instructed to make the following observations in your department. A concise report (preferably
typed) of these observations must be prepared and presented to the Institute within one week of
completion of training along with the Log Book and Industrial Training Report. These Reports,
Presentation & Viva will be the criterions for the award of semester marks for the session. A viva
will be conducted soon after the reports are submitted. Dates of Presentation/Viva shall be
announced after you report at Institute. Viva will be conducted by an external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc. The Cover page
of the Report should contain your name, hotel, department & duration. Attach a copy of this
WTO sheet at the beginning of your report. The WTO sheets will be supplemented by the
Institute before the training is scheduled.