&

DIPLOMA IN HOTEL MANAGEMENT AND

CATERING SCIENCE
(FULL-TIME)

(2018 Onwards)

SYLLABUS
 SCHEME OF EXAMINATIONS
Course No.

University
Semester

Internal
Course

Marks

Marks
Credit

Exam
Total

Type
Course Code Course Title
Marks

First Year – First Semester (Theory)

I 1. DHMC-101 Communication Skills in English Allied 3 60 40 100

I 2. DHMC-102 Food & Beverage Service – I Core 3 60 40 100

I 3. DHMC-103 Accommodation Operations – I Core 3 60 40 100

I 4. DHMC-104 Front office Management – I Core 3 60 40 100

I 5. DHMC-105 Food Production – I Core 3 60 40 100

Total 15 300 200 500

First Year – First Semester (Practicals)

I 6. DHMC-106 Food Production – I Core 3 60 40 100

I 7. DHMC-107 Food & Beverage Service – I Core 3 60 40 100

I 8. DHMC-108 Front office Management – I Core 3 60 40 100

I 9. DHMC-109 Accommodation Operations - I Core 3 60 40 100

Total 12 240 160 400

First Year – Second Semester( Theory)

II 10. DHMC-201 Hotel French Allied 3 60 40 100

II 11. DHMC-202 Food Production - II Core 4 60 40 100

II 12. DHMC-203 Food & Beverage Service - II Core 2 60 40 100

II 13. DHMC-204 Front office Management - II Core 3 60 40 100

II 14. DHMC-205 Environment Studies Allied 3 60 40 100

Total 15 300 200 500

First Year – Second Semester(Practicals)

II 15 DHM C- 206 Food Production - II Core 3 60 40 100

II 16 DHMC - 207 Front Office Management - II Core 3 60 40 100

II 17 DHM - 208 Food & Beverage Service - II Core 3 60 40 100

Total 9 180 120 300

 COMMUNICATION SKILLS IN ENGLISH
DHMC-101

UNIT – I- Grammar
 Voice
 Narration
 Articles
 Punctuation
 Correction of sentences ( common errors)
 Transformation of Sentences
 Do as directed.
 Idioms and –Proverbs

UNIT II- Essay writing (upto 500 words.)

 Topics to be given from current events, social issues.
 Topics related to the hotel industry.
 Comprehension of an unseen passage.

UNIT III- Paragraph writing / Story Construction

 Expansion of a given idea.
 Expansion upto 350 words.

UNIT IV- Basic Conversation.( Hospitality Industry )

 Telephone Handling
 Guest Conversation

UNIT V- Rapid reading of Jane Austin’s “Pride and Prejudice”

 Plot analysis
 Characterization
 Reading
 News paper Reading.
 Magazine Reading
 Hotel Journal Reading.

BOOKS RECOMMENDED

1. Wren and Martin – English Grammar

2. Examine your English by Margaret M. Malson, published by Orient Longman
3. Common Mistakes in English by [Link], Published by Orient Longman
4. Developing Communication Skills by Krishna Menon and Meera Banerjee, Published by
Macmillan India Ltd.
5. Communications in Tourism and Hospitality, Lynn Van Der Wagen, Hospitality Press.
 FOOD AND BEVERAGE SERVICE-I
DHMC-102

Unit I- Introduction to the food service industry

Sectors of food service industry with examples Types of Restaurants and their characteristics
-Bistro, Brasserie, coffee shop, Specialty restaurant, fine dining restaurant,
popular restaurant, Fast food, Rotisserie, food court, cafeteria, and kiosk

Restaurant Organization
 Duties and responsibilities of restaurant staff
 Designations in French, British, and American System
 Qualities required for a wait staff

Unit II- Food Service Equipment

 Introduction
 Furniture: Tables, chairs, booster chairs, sideboards, reception desk
 Linen: description and uses of Table cloth, Napkins, slip cloth, waiter's cloth, tray cloth, and
buffet Cloth
 Crockery: Meaning, uses and dimensions of crockery used, selection criteria
 Glassware: Various types of glasses used and their dimensions, selection criteria
 Table ware: Cutlery and flatware, examples for cutleries, and their uses
 Special equipment used in the restaurant and their uses
 Disposables
 Purchase considerations for food service equipment
 Storage of service equipments

Unit III- Ancillary Sections

 Introduction
 Still room: still room functions, still room equipment, and still room control
 Silver room/plate room: Function, silver cleaning methods
 Wash-up: sections of wash-up area and their functions, manual wash, dish washing
machine
 Hot plate
 Pantry
 Linen store
 Dispense bar

Unit IV- Styles of food service

 Introduction
 Waiter Service: English, American, French, Russian, Gueridon, tray service explanation of
each with advantages and limitations
 Self-service: cafeteria service, Counter service, and vending-explanation with advantages
and limitations
 Assisted service: Buffet, car very- explanation with advantages and limitations
Unit V- Non-Alcoholic beverages
 Introduction
 Categories of non-alcoholic beverages

Coffee: Various methods of making coffee-Instant, Sauce pan, la cafetiere, percolator, cona, Filter,
Espresso, and Turkish method
 Faults in coffee and the reasons for the faults
 Service of coffee
Tea: Method of making tea, service of tea, tisanes-meaning
Milk based drinks: Hot chocolate, melted drinks, Milkshakes preparation and service
Aerated drinks, squashes, juices, Mineral water, and syrups-meaning and their service

Reference
1. Food and beverage Service: - Dennis R. Lillicrap, John A Cousins
2. Modern Restaurant Service- A manual for students & Practitioners - John Fuller - Hutchinson.
Food & Beverage Service Training Manual- Sudhir Andrews - Tata McGraw-Hill.
3. The waiter.-. John Fuller Hutchinson
 ACCOMMODATION OPERATION – I
DHMC-103
UNIT – I- The House keeping Department

 Importance of housekeeping department

 Responsibilities
 Organizational structure
 Housekeeping personnel – duties & Responsibilities
 Personal attributes of HK staff
 Layout of Department

UNIT – II- Housekeeping inventories

 Cleaning equipment – types – selection – Storage

 Cleaning agents – types – selection storage
 Guest supplies, Linen, Uniforms
Hotel Guest Rooms
 Importance of guest room to guest,
 Types of guest rooms
 Guest room status, Guest floor rules
House keeping control desk
 Role of control desk
 Forms and records used in control desk
 Co-ordination with other department

UNIT- III- Standard contents of Guest Room

 Guest room furniture, Guest Room fixture and fittings

 Beds, Mattresses and Bedding, Soft Furnishing
 Guest Room accessories, Placement of guest supplies
Cleaning guest rooms
 Type of soil
 Standard of cleaning, Cleaning procedure – Manual and Mechanized
 Frequency of cleaning, The cleaning process
 Bed making, Daily cleaning of guest room – occupied room – VIP room – Check out room
blocked for arrival – Checkout room – occupied room with “Please make up my
room” sign hang-up
 Turn down service
UNIT – IV- Linen and linen Room operation
 Classification of Linen
 Items classified as Bed, Bath Linen and their sizes
 Selection criteria for Linen items (Bed sheet, pillow slip, towels, bathmats, table
cloth, serviette)
Linen Room
 Activities of Linen Room
 Layout and equipment used in Linen room
 Linen room staffs
 Linen exchange
 Making and monogramming
 Recycling of linen
 Guest room Amenities for VIP’s

UNIT – V- Cleaning of public areas

 Entrance – doors –Lobbies – Front desk
 Elevators- staircase – Guest Corridor
 Public Rest Room – Banquet hall
 Dining Room-Leisure areas – (Health club)
 Saunas, Solarium, Swimming pool and spas
Maids Service Room: - Layout & Essential Features
 Floor pantry – Uses
 Organizing maids trolley
 Keys – types – key Control
House Keeping Control Desk
 Role of control des
 Forms Records and register used in Control Desk
 Co- ordinations with other department

REFERENCE BOOKS

1. Sudhir Andrews – Hotel Housekeeping Training Manual – TMH publications

2. Margaret Lennox- hotel, Hostel and Hospital House Keeping – ELBS Publications

3. [Link] and Smritee Raghubalan – Hotel Keeping operation and Management –

Oxford Publication.
 FRONT OFFICE MANAGEMENT-I
DHMC-104

UNIT - I

Hospitality – Definition – a brief history of hospitality industry – past and present hotels and
supplementary accommodations – classifying hotels – size, target markets, location & facilities -
accommodation classification.

Types of plans:- continental plan – European plan -American plan – modified American plan –
Bermuda plan Major hotel chains of India. Guide lines for setting up a hotel – hotel organization –
major functional departments- Front Office – House Keeping – F & B Service –Food Production,
Engineering, Security, Accounts, and Personnel. – Organization chart of the small, medium and
large hotels.

UNIT – II

Front Office organization charts – Front Office personnel – job descriptions of Front Office
staffs – inter departmental relationship between FO and other departments – F&B production
– F&B sales – Security - Purchase – Human Resource – qualities of FO staff, types of rooms-
types of room rates

UNIT – III

Reservation – types of reservation – guaranteed reservation – non guaranteed reservation –

travel agents reservation – corporate reservation – group reservation- Source of reservation
– importance of reservation – methods of reservation – basic reservation activities-
reservation records and documents – reservation charts – computerized reservation system-
rights and liabilities of hotels and travel agencies in room reservations – commission terms –
hotel tariff terms – reservation terms – cancellation terms – terms of payment –
miscellaneous.

UNIT – IV

Registration - registration activities - Pre-arrival registration - room assignment and room

rate - Checking the methods of payments - Maintenance of registration records .Flow of guest
information between Front office and other departments. Room change - issue of room keys -
Walk-in guests - Guest with non guaranteed reservation - Guest with guaranteed reservation.
UNIT- V

Functions of Front Office accounting system - Types of accounts - The FO accounting Cycle -
Creation of an account - Maintenance of an account - Settlement of accounts - methods of
handling guest accounts - Manually - computerized accounting - types of settlement - Cash
settlement, credit settlement - calculation of room position. emergency procedures- Medical
emergency, theft, death, fire, Drunk Guest - Dealing with guest problems. Telephone services -
telephone equipment, telephone procedure- telephone manners - Telex and Fax Messages -
Equipment & procedures. Safety Locker Management. Bell desk - location - Function- procedure
- Scanty baggage - procedure - Wake-up call procedure.

Reference books

1. Check in and checkout – Jerome Vallen

2. Hotel front office training manual – Sudhir Andrews

3. Principles of hotel front office operation -Sue Baker, P. Bradey, J. Huyton

4. Hotel front office – Bruce Braham

5. Front office operation and administration – Dennis Foster

6. Front office procedures and management – Peter Abbott

7. Front Office Management – [Link]

8. Front Office Procedures – [Link]

 FOOD PRODUCTION- I
DHMC-105

Unit – I- Introduction to Cookery

 Aims and objectives of cooking food
 Importance of personal hygiene
 Safety procedure in handling kitchen equipments
 Types of fuels used in Food production
 Kitchen equipment and classification

Unit – II- Kitchen Organization

 Main Kitchen – Satellite kitchen
 Duties and responsibilities of chef de cuisine, sous-chef, Chef-de-partie and commis
 Inter relationship with other department
 Characteristics of raw materials-salt liquid, Sweetening agents, Raising agents, fats and oils,
Thickening agent, Flavoring and seasoning

Unit – III- Preparation of Ingredients – Different styles of preparation

 Methods of cooking – Boiling, Steaming, Stewing, Roasting, Grilling, Frying, banking
 Principles of each methods of cooking
 Care and precaution to be taken in each methods.
 Texture – Definition and types

Unit – IV
 Salads – Types of Salads
 Composition of salads
 Salad dressings – Types – preparation and uses
 Vegetable cookery – Classification of Vegetables – Cuts of vegetables
 Fruits – Classification of fruits selection and storage
 Pastas – Types of pastas –preparation of pastas

Dairy Products
 Milk – Types of milk – uses of milk
 Cheese – Classification – uses of cheese
 Cream – types – uses of cream
Unit –V- Egg Cookery
 Selection of Egg – Structure of Egg.
 Uses and storage
Poultry
 Meaning
 Classification of chicken
 Selection and cuts of chicken
Meat cookery
 Selection and cuts of veal - Beef - Lamb - Mutton - Pork
 Cooking of meat
Fish Cookery
 Classification of fish with examples
 Selection of Fish
 Fish cuts and brief explanation of each

Reference Books
1. Krishna Arora – Theory of catering – Frank bros and publication limited
2. Thangam [Link] – Modern cookery for teaching and trade Volt-I – Familiars publication.
3. [Link] Cesarani- Theory of catering – ELBS Publication
4. [Link] – Oxford Publication
 FOOD PRODUCTION-I PRACTICAL
DHMC-106

PRACTICAL SCHEDULE

UNIT- I
Proper usage of a Kitchen Knife and Hand [Link] the usage of small
equipment.
Basic Hygiene practices to be observed in the Kitchen. Safety practices to be
observed in the kitchen First Aid for cuts and burns.

UNIT- II
Identification of Raw Materials. Demonstration of Cooking Methods.
Basic cuts of Vegetables.- Julienne, Jardinière, Mignonette, Dices, Cubes, Macedoine,
Paysanne, Shred, Concasse, Mirepoix.

UNIT- III
Blanching of Tomatoes, Vegetables. Basic Stock preparations.- White, Brown and
Fish stock.
Egg Cookery including Classical Preparations – Boiled, Fried, Poached, Omlette, En
Cocotte.

UNIT- IV
Basic sauce preparations and commonly used derivatives.- Béchamel, Mayonnaise,
Tomato, Hollandaise, Veloute.
Preparation of basic continental cookery – stews, sauces, soups.

UNIT- V
Basic Continental Dishes based on Vegetables and Meats.
Preparation of three course simple Indian menus.( simple 3-4 course menus)

REFERENCE BOOKS
1. Modern Cookery Vol I&II - Philip Thangam
2. Theory of Cookery – Arora Krishna
3. Professional Charcutiere – Kinsella john, Harvey David, John Wiley & Sons NY
4. Food Preparation & Cooking–Thornes Stanley, Ellenborough House, Wellington Street
5. Professional; Cooking – Gisselen Wayne; John Wiley & Sons
6. Larousse Gastronomique
7. Basic Cookery – Stevenson David R; Stanley Thrones Ltd.
8. Prashad – Cooking with Indian masters – Indrasingh Kalra
9. Professional baking - Gisselen Wayne; John Wiley & Sons
10. Understanding Cooking – Lundburge & Kotschevan
11. Theory Of Catering - Kinton Cesarani; Hodder & Stoughton
12. Basic Cookery – The Process Approach – Daniel R Stevenson; Stanley Thrones Ltd.
 FOOD AND BEVERAGE SERVICE-I PRACTICAL

DHMC-107

PRACTICAL SCHEDULE

UNIT- I
 Service Grooming and Restaurant [Link]-en- place and Mis-en-scene
 Identification of equipments Food and Beverage service sequence Water pouring and
seating a guest.

UNIT- II
 Laying and relaying of Tablecloth Napkin folds
 Carrying a Salver or Tray Rules for laying table - Laying covers as per menus

UNIT- III
 TDH and A la carte cover Layout
 Handling service gear Carrying plates, Glasses and other Equipments
 Clearing an ashtray Crumbing, Clearance and presentation of bill

UNIT- IV
 Sideboard setup Silver service American service Situation handling

UNIT- V
 Breakfast table lay-up Restaurant reservation system
 Hostess desk functions Order taking – writing a food KOT, writing a BOT

REFERENCE BOOKS

 Food and Beverage Service – Lillicrap. D.R. ; Edward Arnold Ltd. London
 Professional Food and Beverage Service Management – Verghese Brian;
Macmillan India Ltd.
 Food and Beverage management and Service –Waiter; Barrie & Jenkins London 1965.
 The Waiter – Fuller John & Currie. A.J ; Hutchinson
 Food and Beverage Service- Dhawan Vijay; Franc Bros & Co.
 FRONT OFFICE MANAGEMENT-I PRACTICAL
DHMC-108

PRACTICAL SCHEDULE

UNIT- I

 Check-in and check-out procedures

 Telephone handling skills, social skills,
 Reservation procedure, identification of rooms through the use of conventional and
destiny charts.

UNIT - II
 Role-play of the following staffs Doorman, Bellboy, Receptionist, Information assistant,
Cashier.
 Dealing with guest mail and messages, hotel mail, staff mail.
 Modes of bill settlement.
 Handling guest complaints and solving problems.
 Places of interest in and around Tamil nadu. General awareness about the places of interest
in India.

UNIT - III
 General awareness of capitals, currencies and airlines of countries.
 Calculation of Statistical information: house count, room position, percentage of room
occupancy, percentage of single occupancy, percentage of foreign occupancy, percentage of
local occupancy, percentage of walk-ins.

UNIT - IV
 Percentage of early departures, percentage of late departures, percentage of early arrivals,
percentage of no-show, average room rate, average room rate per person.

UNIT- V
 Front office procedures- scanty baggage, wakeup call procedures, left luggage procedures

REFERENCE BOOK

 Front Office training Manual-Sudhir Andrews

 ACCOMMODATION OPERATIONS – I PRACTICAL

DHMC 109

PRACTICAL SCHEDULE

UNIT I
 Identification of Cleaning Equipment (Manual)
 Identification of Cleaning Equipment (Mechanical)

UNIT- II
 Scrubbing – Polishing, Wiping, Washing, Rinsing, Swabbing, Sweeping, Mopping, Brushing –
Buffing
 Handling Different Types of Fabrics

UNIT - III
 Use of Abrasives
 Polishes / Chemical Agents
 Room Attendant Trolley / Maid’s Cart

UNIT - IV
 Bed Making
 Turn down Service
 Cleaning of Guestroom
 Cleaning of Public Area

UNIT- V
 Brass Polishing / Silver Polishing
 Cleaning of Guestroom
 Cleaning of Public Area
 Forms and Formats used

REFERENCE BOOKS

1. Andrews S., Hotel Front Office Training Manual, Tata Publishing company limited, 1982.
2. D. Collins, Accommodation Operations, Plymouth Macdonald Evans, 1967.
3. Villen Jerome J., Check in check out, Iowa WMC Brown Co., 1976.
4. Tourist Information Series, Publication Division, Ministry of information and broadcasting
Government f India, Delhi.
5. Kaul, S.N., Tourist India, International Taj Building Bombay.
 SEMESTER II
HOTEL FRENCH

DHMC-201
UNIT – I- Introduction to the languages
 The letter of alphabet and their pronunciation Different accents used in written French
Self-introduction
 Name, Age, Nationality, Profession, etc –
 Presenting and introducing another person, Greeting - How to reply to greetings.

UNIT – II- Countries and their nationalities

 Fruits, Vegetables, Meat, Egg, Fish, Etc.
 Utensils used in Kitchen and Restaurant
 Name of the Personnel's in Hotel, Restaurant and Kitchen
(Specialization from English to French term)

UNIT – III- Members of the family

 Numerical from 1 to 100
 The time of the day.

UNIT – IV- Conversation related to Restaurant

 Simple conversation asking for menu card, placing Order for food, asking for wine, Beer,
Coffee, Tea, Conversation related to Front Office – Asking for room – enquiring for facilities,
asking for rates of room – checkout time – No of Days.

UNIT – V Menu items in French term for Breakfast, Lunch and Dinner
 Compilation of French menu for Breakfast, Lunch and Dinner
 Culinary terms in French - French to English - English to French.

REFERENCE BOOKS

1. Rajeswari Chandrasekar, Rekha Hangal, Chitra Krishnan - A Votre Service 1- General Book
Deport, 1691, Delhi
2. [Link] - French for Hotel Management and Tourism - Frank Bros and Co. publishers
limited.
 FOOD PRODUCTION- II
DHMC-202

UNIT – I - Stock
 Meaning – Types of Stocks and Uses.
 Characteristics of Good Stock.
 Recipe for One Liter of each type of Stock
Thickening Agent
 Meaning – Types –Roux- Beurre mane – Fecules -Blood-Egg Yolk
Sauces
 Meaning-types of sauces
 Recipes for 1 liter of foundation sauces
 Derivatives of each foundation sauces

UNIT- II - Appetizer
 Types of appetizer – Example for each
Soup
 Classification of soups – example of each type
 Consommé styles – International soup – garnishes

UNIT-III - Bakery
 Bakery equipment and Tools
 Raw Materials – flour – Type of flour – uses
 Shortenings – types-meaning and characteristics of good shortenings Sugar – Types of sugar
– their – cooking of sugar at different temperatures Raising agent – types of Raising
agent – role of raising agents

UNIT- IV- Bread

 Types of Bread making – preparation of bread
 Role of Ingredients in Bread making
 Faults and reason in making bread
 Characteristics of good bread
Bread Rolls
 Soft and hard rolls- Breakfast rolls – Croissants – Brioche – Vienna – Danish pastry
Sponges
 Genoese sponge – Fatless Sponge Recipes – fault and Reason in Sponge making
characteristic as good
 Sponge – Gateaux – muffins
UNIT – V- Pastry
 Types of Pastry - choux Pastry
 Short Crust Pastry – Puff Pastry
 Rough puff Pastry – Flaky Pastry
 Faults and Reason for each Pastries
 Names of Products made from each pastry
 Recipes for each pastry

REFERENCE BOOKS:
1. Ronald Kinton & Victor Cesarani – Practical – Cookery – Holder stargntion

2. Ronald Kinton & Victor Cesarani – Theory of Catering – Hodder Starghton

3. [Link] – theory of Cookery – Frank Brothers

4. Parvinders Bali – food Production – Operations – Oxford Publication
 FOOD AND BEVERAGE SERVICE-II
DHMC-203
Unit- I- French Classical Courses
 Hors d’oeuvres, Potage, Oeufs/ Farineux, Poisson, Entree, releve, sorbet, rotis, legumes,
entremets, savories / fromage, dessert, cafe - explanation for each course with examples.
Accompaniments and cover for selected dish (given in reference text)

Unit- II- Menu

 Meaning
 Types of Menu- Table d’hôte, A la carte, plat du jour, carte dujour, cyclic menu
Characteristics of a la carte and table d’hôte menu
 Menu planning- points observed while compiling the menu A
la carte and table d' hote menu planning

Unit- III- Breakfast

 Menu and cover for continental breakfast, English breakfast, American breakfast,
Indian breakfast, and house breakfast
 Service of breakfast in Restaurants
Breakfast buffet

Unit- IV- Preparing Restaurant for service

 Mise-en-place
 Mise-en-scene
 Points observed while laying the cover
 Service procedure
 Rules observed while waiting at the table
 General Service procedure during lunch and dinner
 Dos and Don'ts during the service
 Handling Situations
 Dealing with different situations and guests in the dining areas

Unit- V- Order taking and Billing Methods

 Method of taking food order: Check and Bill system, Service with order, Duplicate system,
Triplicate checking system
 Circumstantial K.O.T
 Alcoholic Beverages Order

Billing
 Bill as a separate check, Separate Bill, Bill with order, Prepaid, Voucher, Deferred account

Text
 Food and Beverage Service: [Link]- Oxford University Press
REFERENCE
1. Food and beverage Service: Dennis R. Lillicrap, John A Cousins

2. Modern Restaurant Service, A manual for students & Practitioners - John Fuller - Hutchinson.

3. Food & Beverage Service Training Manual- Sudhir Andrews - Tata McGraw-Hil.
 FRONT OFFICE MANAGEMENT- II
DHMC 204
UNIT – I- Front Office Accounting
 Introduction
 Duties and Responsibilities of Front Officer Cashier
 Types of Accounts
 Flow of guest accounting process – Creating of Accounts
 Maintenance of Account & Settlement of account
 Documents Generated during accounting process
 Vouchers – Visitors paid out (VPO), miscellaneous charge voucher
 Telephone call voucher, Cash receipt voucher
 Travel agent voucher, Commission voucher, Guest – -allowance, Restaurant / Bar check.

UNIT – II- Night Auditing

 Introduction
 Function of night auditor, Job description of night auditor
 Cross checking, Credit monitoring
 Verify No show and cancellation
 Night auditing process, preparing night auditing report
 Check Out Settlement Process
 Mode of settlement of bills – cash and credit settlement
 Foreign exchange, credit card, Travelers cheque, Personal cheque, Debit card, Credit card
payment, Travel agent voucher, Corporate billing.

UNIT – III- Front Office Operation

 Planning Front Office Operation, Forecasting room availability
 Benefit of fore casting, Data’s required for forecasting
 Yield Management - Measuring yield in Hotel Industry
 Elements of yield management
 Benefits of yield management
 Yield management strategies
 Challenges or problems in yield management

UNIT – IV- Hotel Performance

 Evaluating Hotel Performance
 Methods of measuring hotel performance
 Occupancy Ratio
 Average daily rate
 Average room rate per guest
 Evaluation of hotels by guest
UNIT – V
 Computer Application in Front Office
 Property Management Systems
 Property Management systems in Front Office
 Reservation Module
 Front desk module
 Cashier module
 Night Audit module

REFERENCE BOOKS
1. Jaiashankar.R. Tewari – Hotel Front Office – Operation and Management – Oxford
Publication
2. Sudhir Andrews – Hotel Front Office Training Manual – TMH Publication.
3. [Link] Negi – Grading and Classification of Hotel, Tourism and Restaurant –
Principles and practices – Kanishka Publication
 ENVIRONMENTAL STUDIES
DHM 205

UNIT – 1- Multidisciplinary nature of Environmental Studies.

Definition, scope and importance
 Role of Environmental Management in the Hospitality Industry.
 India’s efforts for Environmental Protection and Public Policy
 Introduction, Constitutional provision, environment protection
enactments, specific direction towards Sustainable Development and
environment, project tiger. Need for Public Awareness.
A-UN conference on human environment -1972
B-Environmental education conference
C-Earth Summit- 1992
D-UNDP support of environment protection for India.

UNIT 2- Natural Resources

Renewable and non- Renewable resources:
Natural resources and associated problems.
 Forest resources: Use and over exploitation, deforestation, case studies.
Timber extraction, mining, dams and their effects on forest and tribal people.
 Water resources: Use and over utilization of surface and ground water, floods,
drought, conflicts over water, dams-benefits and problems.
 Mineral resources: Use and exploitation, environmental effects of extracting and using
mineral resources, case studies.
 Food resources: World food problems, changes caused by agriculture and overgrazing,
effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case
studies.
 Energy resources: Growing energy needs, renewable and non-renewable energy
sources, use of alternate energy sources, case studies.
 Land resources: Land as resource, land degradation, man induced landslides, soil
erosion and desertification.
 Role of an individual in conservation of natural resources.
 Equitable use of resources for sustainable lifestyles.
 Global warming, effects of global warming, ozone depletion, how to combat global
warming

UNIT 3:- Environmental Pollution, Management and Problems vis-à-vis Environment

Management Standards through ISO-14000: and ISO -14001.
 Definition
 Cause, effects and control measures of:-
a) Air Pollution: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions.

b) Water Pollution: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions.
 c) Soil Pollution: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions.

d) Marine Pollution: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions.

e) Noise Pollution: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions.

f) Thermal Pollution: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions.

g) Nuclear Hazards: Sources, its effects, control, evaluations and inspections and
Penalties in case of Defaults against Mandatory and Statutory Provisions

Unit 4 : Social Issues and the Environment & Environmental Legislation

 From Unsustainable to Sustainable development
 Urban problems related to energy
 Water conservation, rain water harvesting, watershed management;
 Resettlement and rehabilitation of people; its problems and concerns. Case Studies;
 Environmental ethics: Issues and possible solutions.
 Climate change, global warming, acid rain, ozone layer depletion, nuclear; accidents
and holocaust. Case Studies.
 Wasteland reclamation.
 Consumerism and waste products.
 Environment Protection Act.
 Air (Prevention and Control of Pollution) Act.
 Water (Prevention and control of Pollution) Act
 Wildlife Protection Act;
 Forest Conservation Act;
 Issues involved in enforcement of environmental legislation;
 Public awareness.

REFERENCES

1. Environmental Management for Hotels: A student’s Handbook By David Kirk

Publisher: Butterworth- Heinemann; Student Edition
2. UGC Study Material on Environmental Studies
Ecotourism By David Weaver Publisher : Wiley
 FOOD PRODUCTION-II PRACTICAL

DHMC 206

Introduction to Cookery
1. Individual practical for students-l0 sets of menu
2. Demonstration classes & simple application by students Basic
3. Western Cuisine
Vegetables
A. Varieties of Vegetables
B. Classification
C. Cuts of Vegetables: Julienne, Jardinière, Mignonette Dices Cubes, Macedoine
Paysanne, Shred, Concasse Mirepoix
D. Blanching of Tomatoes & Capsicum
E. Methods of Cooking Vegetables
Boiling (Potatoes, Beans, Cauliflower)
Frying (Aubergine, Potatoes)
Steaming (cabbage)
Baking (potatoes, turnip)
Braising (onion, leaks, cabbage)
Stocks
Demonstration and preparation of: White stock .Brown stock .Fish stock

Sauces
Demonstration & preparation of basic mother sauces and 2-3 derivatives of each
Béchamel (+ cheese sauce, Mornay, mustard sauce, parsley sauce).
Espagnole (+ lyonnaise Madeira, charcutiere) Tomato (+ Creole, Italienne, piquante).
Veloute (+supreme, allemande, normande).
Hollandaise (+ paloise, beamaise).
Mayonnaise (tartare, cocktail).
Soups
Classification of soups- Preparation of basic soups Consommé,
(royale, Carmen, Clermont, ambassador, julienne) Cream (tomato,
spinach, vegetables)
Puree (lentil, peas, carrot)
Cut vegetables (Scotch broth, Minestrone)
Veloute (creme de volaille princess, Veloute dame Blanche / marie-Iouise)
National soup (mulligatawny, French onion, ox tail)
Bisque (Prawn, Shrimp)
 FRONT OFFICE MANAGEMENT - II PRACTICAL
DHMC – 207

1) How to log on cashier code

2) How to close a bank at the end of each shift
3) How to put a routing instruction
4) How to process charges
5) How to process a guest check out
6) How to check out a folio
7) How to process deposit for arriving guest
8) How to process deposit for in house guest
9) How to check room rate variance report
10) How to process part settlements
11) Hot to tally allowance for the day at night
12) How to tally forex for the day at night
13) How to pre-register a guest
14) How to handle extension of guest stay
15) Handle deposit and check ins with voucher
16) How to post payment
17) How to print checked out guest folio
18) Check out using foreign currency
19) Handle settlement of city ledger balance
20) Handle payment for room only to Travel Agents
 FOOD AND BEVERAGE SERVICE-II PRACTICAL
DHMC-208

1) Continental Breakfast tray set up

2) English breakfast Tray set up
3) Luncheon and Dinner table d’hôte menu planning
4) A la carte menu planning
5) A la carte Cover Laying
6) Table d’hôte Cover Laying
7) Presenting the A la carte menu and taking order
8) Service of appetizers
9) Service of soups
10) Service of Fish
11) Service of main course
12) Service of Sweets
13) Service of savory and cheese
14) Service of Dessert
15) Preparing finger bowl and presenting
16) Service of Coffee after the meal
17) Making of bill and presenting
18) Handling of various situations. (Role play)

TEXT
Food and Beverage Service: [Link]- Oxford University Press

REFERENCE BOOK

1. Food and beverage service: Dennis R. Lillicrap, John a cousins.

2. Modern restaurant service, a manual for students & practitioners - john fuller Hutchinson.
3. Food & beverage service training manual- Sudhir Andrews - Tata McGraw-Hill