FOOD PRODUCTION

PRINCIPLES
Teaching scheme : Theory O,?yr/ Wrek ( 70 I{rs.)
Examination scheml*"lTn",T
*1yffTo;*
3 hrs
Theory :Practicals*roo;;il Shrs
o4iectives : The students w'r
deverop the knowredge
a' The Basic principres of food pr"il;;;lni and interest in
b' The various commodities ur.i u*r.y.
in hdlan ii wrrtern.cookery and bakery.

a. of Cookery and Bakery. 2 hrs. 3 mks.

b. R*l and.rr*goJu', to modernization
|;ff|,o:n*t
technology. and improvement in
c. Functions of kitchens in
Hotels and Restaurants.
02: It
2 hrs.
A

: iy:i : and:l r,
"kiilbehaviourt
with-*pffiilnd quarifi cati ons
3 mks.
b. Attitude
,fr" f.itri.J"]
c.
d. Y"H*^tlt*tiveclothingurrJer"o-i"gsrandards.
3"**l: *f
3 Professional :,
.quip*,ifi
,? ffiT#_ :
ethics.

O. ade of a 5
3 hrs. 6 mks.
skihotel.
l-evglopment of the p*i" ,yr"r.*
Modem staffine-' -
m.yanous
d F\.+i^^ _,_rrespinsiuiiiti",
_ category Hotels.
5 3ti'.,und
Inter- departmental
#;ji;h:
co-ordil;;.
ffi;:
n 3 hrs. 5 mks.
tocatiol.ana-ayout of kitchen
;:::.::yat
Re ceiving, cooking, of various or
organizati on'
di $ili;; ffi;'#::""'
05: A
a- objectiver@ 4 hrs. 5 mks.
b. Culinary terms
c. Classification of raw
materials.
 d. Various textures / consistencY
;. Methods of mixing food'
05:Kitchen/BakerytEsutpl4ents/,Fuelf:3hrs'5mks'
ligfit equipments and
a. Various tyies of heavy'
tools.rr.d in the kitchens/Bakery
equipments'
b. Various types of Heat production
c. Various itt of Cold Production equipments'
a. fyp.* of potstpans used in Cookery/Bakery' with their
types of fuels ,rr.J io' heat/cold-production equipment
e. Various
advantages and disadvantages'
3 hrs. 8 mks.

a. noitittg/ Poaching'
b. Steaming.
c. Frying.
d. Roasting
e. Grilling/ Broiling
f. Baking.
g. Braising
.Detailedprinciplesofeachoftheabovemethodofcooking.of cooking.
method
- Various types of foods ,,,it,a to each of the above
3 hrs' 5 mlct.

a. Introduction.
b. Classification - TYPes
c. Nutritive Value/ ComPosition'
d. Pigments-
e. Selection Criteria
f.Storage(Longterm/shortterm)withcorrecttemperatures.
g. Cuts (Classicai) -.
il. Action of Heat/ Acids/ Alkali
i. Cookery.

6 hrs. 10 mks.
(ii) Meat Fabricati-on:
a. Classification
b. ComPosition / Structure'
c. Judging / Grading Meats'
d. Meat qualitY
e. Rigor - mortis
a
I,U
rl
t f, Meat storage and preservation.
rl
t g. Cuts of Beef- its uses and applications in Indian and Western Cookery.
r-
t h- Steaks.
t
t i. Cuts of Mutton/ Lamb - their uses and applications in Indian and Western
t cookery.
t
\D j. Cuts of Pork - their uses and applications in Indian and Western Cookery.
I
t k Poultry - Classification, types, selection, storage, cuts of chicken and their
I uses in Indian and Western cook.
t
-t l. Internal temperature / doneness in meat.
rl
t
r,t (iii) Fish ond sl.tell &h: 3 hrs. 8 mks.
t a- Classification.
t
\t b. Types of fish under each category with examples and their local nnnnes.
c. Fresh water/Sea water fish
d. Composition
e. Selection criteria and storage.
f, Cuts of fish
g. Uses and Applications in Indian and Westem Cookery.

Cw) Ees 2 hrs. 3 mks.

a. Introduction
b. Sources
c. Classifi cation/types
d. Nutritive value, composition.
e. Structure
f. Selection criteria
g Storage
h. Uses and rnethods of cooking in Indian and lVestern Cookery.
i. Uses in bakery & ccnfectionary
j. Foams

(D, COMMODITIES: 1O hrs 5 Ynles

ftr Flour:
a Source
b. Classffication - types
c- Strucare/ Composition of wheat.
d- Processing stages.
e. Action of Heat / Water / Cooking.
f Applications and uses in Indian and Western Cookery/Bakery.

Frwffils:-
a. Source - Animals, Vegetable, etc.
b. Composition - Rendering .
c. Types - Saturated, unsaturated, Omega -3.
d. Role of Fats (Lamination / Shortening)
e. Role of Oils (Cooking, frying).
f. Advantages and disadvantages of using various types of fats & oils in
cookery and Bakery.
g. Preservation and Storage.

(iii) Rice, Cereal. Pulses:

a. Introduction, Classifi cation, Identifi cation.
b. Types and their Local Names.
c. Nutritive Value.
d. Cooking methods.
e. Applications and uses in Indian and Westem CookerylBakery.

(iu) Flavouring / Seasonins / Herb* Spices andcondiments:

a. Classification.
b. Types
c. Uses and applications in Indian & Western Cookery and bakery.

(v) S agars/ Sreeetners-

a. Types / Sources
b. Cooking of Sugar.
c. Use and applications in Indian and Westem confectionary.

(vi). Raising Aeents

a. Classification,
b. Role, Types, Uses and applications in Indian anC S/estem CookerylBakery.

lA. Stucks 3 hrs. 6 mks.

a. Fonds de Cuisine.
b. Mire - Poix, Matignon, Bouquet Garni, Sachet.
c. R.eductions, infusions.
d. Thickening agents.
e. Elements of stocks.
f. Types - Estouffade, Brown, White Fish stock, etc.
g. Recipe and methods of preparing each of stock.
h. Storage
i. Uses and Applications for preparing various dishes.
j. Aspics, glazes.
.t

t,
a 17. Sauces:
tt 3 hrs. 8 mks.
a, Classifications - Hot, Cold, emulsified.
t b. Leading / Mother sauces.
t2 Recipe and method of preparation.
t
:.
d. Uses / Applications.
rt e. Derivatives of each mother sauce.
t f, Chaud - froid, demi-glaze, Jus-lie, Beurre, blanc.
:,
a 72. Souos:
3 hrs. 8 mks.
:, a. Classifications.
b. Types with basic recipe of each country.
c. Popular soups from each country.
d. Garnishes.

13. Iedian Masalas; 2 hrs. 2 mks.

a. Types of flavouring and spices used in Indian cookery.
b. Blending of spices (Dry powder masalas)
c. Wet masalas.
d- Special blends of masaras as per each region of
India.

I4. 15 hrs. 10 mks.

r) Fermented Goods
a. What is Bakery and Confectionary.
b. Ingredients used and the role and function
of each ingredient (Four, egg,
sugar, fat, raising agants, etc.)
c. Stages in Bread makine.
ii) Receipe Balancing
a- Baking time and temperature b. Faurts in Bread
making.
c. Receipe Balancing d. Douehs
e. Batter f. pastfs.
iiil Pastrv:
a. Classification and types ofpastes.
b. Short crust puff, flalS', choux and Danish.
c' Receipe and detailed methods and steps in preparation
precautions to be taken.
of each type with
d Applications and uses of each type with exampres of crassicar
cookery/Bakery dishes prepared using p*,qr.
M ConfectiogarY:
a. Basic Anglaise, Crdme Patissier, Crdme a'flan' Crdme
"r.u*rtreme
chantillY.
Pastry Cream)
b. Icings - toppings, Meringues, Creams @utter Cream,
c. ReceiPe, uses and APPlications'
using the above'
d. Various types of n.tt.tts and Confectionary items
 FOOD PRODUCTION PRACTICALS

Scheme of work 08 hrs./Week

PART _ 66AD

l* Practical:
fnductio n and fsmilisrizatio n
- To familiarize with the kitchen and the place of work stations.
- Lights, fan, plumbing Points, fire lighting equipments etc.
- Demontration of wearing uniform and its functions.
- Personal grooming/ Hygiene.
- Heavy equipment / Lidht equipment/ Kitchen tools - uses, functions, cleaning
care and maintenance.
- Cleaning materials, detergents, uses and precautions and demonstrations of
cleaning and stacking/storing equipment.
- All kitchen tools such as knives, whisks, spatula, piping bag, etc. their uses
and Applications to be demonstrated.
- Professional ethics and standard of a chef.
2od Practical:
IdentificstionJpf Raw material: (Dry Provffions)
- To display and explain all the dry provisions used in Indian and Western
cookery under classifications of each such as, f4res of Rice, Types of
Cereals, Pulses, Legumes, their uses, firnctions
A::d how they are cooked. Students must feel and learn to recognize them.
To display and explain all the Indian Spices, Herbs, Condimenti, Seasonings,
Aromats, Colouring and flavouring used in Indian and'Western cooking,
To explain the various mediums of cooking such as Butter, Margerin* Gir*r,
,
oils, fats - etc. and when and how they are used,

3'd Practical:
Identification-of sll Vesetgbles and Fruits:
z Explain them under each classification with the selection, storage and used
of each one of them in Indian and Western Cookery.
b. All vegetables such as Leaff, Roots, bulbs, stems, pods, fruits etc must be
shovrn to them and the uses of each must be explained.
c. Identification of fruits under each category andexplain the selection.
4rh{iii!#!Lt'rhe peeling, paring, picking of leafy
a' morrar skills, such as in g'
cnopp i" g,'r''' Ja i n g' giod n e' minc
T:-:tii?::,'l;,;i6 ;
*tr tuur* used in Indian' western
i" a.l.rithe variour
b. To exprain "f*E
chateau, pontneuf'
au the cuts orpotatoes rike,
.. +:t":ffilfJ::H;sfate rt"*ing'"i q;g"*u' Di"' Julienne' brunoise'
A'lumett.', hi";;;;*'
French fries' - etc'
grating, Dauphine' Olivettes'
pla?.t to Q'F'K'
a. f*tiiJt and Jend miseen
(chopped;;; gilgtt' garlic' coriander etc')
Sth Prgctigali ,r !,, - rr-?-^i^roo .,f conkerv \etables and
a.ExplaininclctailallthePrinciplesofCookeryusingsiinpleve6
fruits orllice lPasta' --:;- rrr^-^hirr<r grilling, fi'ying.
Rr*ising" gr
Blanching' Bruising'
steaming' stewing'
b. Boiling, poaching'

to prepare the following

applicarion by str-rdents
ffiq1.c rnenLi'
tnaiut dishes formulated irrto
Absorption rnethod)
Boilcd Rice (Drairring /
Fried Rice" Pulao"
Dals,
ChaPPaties
Parathas
Phulkas
Poories
Brovrn masala
Green masala
White masala
Tandoori masala
Aloo Paratha
HYderabadi masala
Chicken CurrY
Goan Fish Curry
Fried Fish
Mutton Biryani
Potato Bhajee
Cuchumber
F.aita
Yegetabls khurmas
Aloo Mutter
 Doodhi Channa
Egg Curry
Brinjal Bhurta
Chauli Usal
Beans Foogath
Kheer
Sheera
G"jur ka Halwa
Semiya Payasam
Phirnee
Shahi Tukra
Vegetable cutlets
Pea paneer
Kofta Curry.
PART - (68"

01. Demonstration classes and simple application by students

Part A. Basic Western Cuisine
i) Yesetables
A. Varieties of Vegetables
B. Classification
C. Cuts of Veeetables:
s Julieme
e Jardiniere
o Mignonette
o Dices
o Cubes
t Macedoine
c Pa,vsanne
o Shred
o Concasse
r Mirepoix
D. Blanching of Tomatoes & Capsicum.
E. Methods of Cooking Vegetables.
. Boiling (Potatoes, Beans, Cauliflolver)
. Fr.ying (Aubergine, Potatoes)
r Steaming (Cabbage)
e Baking (Potatoes, turnip)
o Braising (onion, Leaks, Cabbage)
 ii) Stocks
Demonstration and preparation ofi
. White stock
. Brown stock
. Fish stock

iii) Sauces
Demonstration and preparation of basic mother sauces and2-3 derivatives of each
.Bechamel ( + cheese sauce, Mornay, mustard sauce, parsley
sauce)
o Espagnole (+ lyonnaise Madeira, charcutiere)
. Tomato (+ Creole, Italienne, piquante)
. Veloute (* supreme, allemande, normande)
. Hollandaise (+paloise, bdarnaise)
r Mayonnaise (tartare, cocktail)
iv) Soups
Classification of soups
Preparation of bastt tluoinsommd,
(royale, carmen, clermont, ambassadrice, julienne)
o Cream (tomato, spinach, vegetables)
. Puree (lentil, peas, carrot)
. Cut vegetables (scotch Broth, Minestrone)
r Veloute (Crdme de volaille princesse, veloute dame
blanche/mari e-loui se)
. National soup (mulligatawny, French onion, oxtail)
. Bisque (Prawn, Shrimp)

v) Ege Cookery
Preparation of varieties of egg dishes
. Boiled (soft and hard)
o Fried (sunny side up, double fried)
o Poaches
. Scrambled
. Omlette (Plain, stuffed)
' . En cocotte (eggs benedict)
o Starch (rice, pasta, potato)

Ir
fl
ti
I
-
t vi) Fish Cookerv
t o Identification and classification of fish e.g. flat fish
t (pomfret, Black Pomfret and Sole)
J o Round fish (Surmai, Rawas, Mackerel)
t o Shellfish (Clams, Mussels, Shrimps, Crabs, Lobsters)
J c Cephalopods (Squid, Cuttle, Fish)
J o Cuts of Fish e.g., Fillet, Dame, Troncon, Paupiette,
t Goujons

l] Preparation of simple fish Dishes such as

t o Saumon gdile
t o Pomfret Meuniere
t o Sole Mornay
oFish Orly
.Fish Colbert
.Fish a 1'anglaise
vii) Poultrv
-t A. Cuts of Poultry
t
t B. Preparation and jointing of chicken
t
J C. Preparation of simple Dishes such as
r Poulet roti a I'Anglaise
o Poulet grille diable
. Poulet saut6 chasseur
. Poulet saut6 Maryland
viii) Meat
A. Identification of various cuts
B. Carcass demonstration of Lamb and Pork
C. Preparation of Basic Cuts suc as
c Lamb and Pork chops
. Tornado, fillet Steak and Escalope
. Roast leg of Lamb
. Stew
 "l\ a

!-r I
,^.
a
r- .a
PART'OC"

BAKERY AND PATISSERIE '.eI

,"
i) Bread r4aking t
A. Defronstration * Preparation of simple and enriched bread, recipes. ,q
B. Bread Loaf (White and Brown) ,-.
l'; \
C. Bread Rolls (Various shaPes) I
D. French Bread i.
E. Brioche ol
a
@ .1. \

.\ra
Demonstration * Preparation of simple and enriched cakes, recipes
. Sponge, Genoise, Fatless, Swiss roll -tI

c Fruit Cake ,)l

F
t
o Rich Cakes \
. Dundae, Madeira. ?\
-A

iiil Easlrv / -\
a
^
A. Demonstration and preparation of dishes using varieties of pastry. \
B. Short Crust - jum tarts, Turnovers ,\,).
Larninated - Falmiers, khara Biscuits, Danish Pastry, Cream Horns'
A
C. ,.\
I
D. Choux Paste - Eclairs, Profiteroles \
,^t
iv)Sirnple Cookies ,\.i
Demonstration ffit.putation of simple cookies like Nan Khatai, Golden a
\
Goodies, Melting moments, Swiss tart,Tti colour biscuits, Chocolate
chip ,,e
\
cookies, chocolate Cream Fingers, Bachelor Buttons. .a

a
\
v) I{ot/Cold Dgsserts lr
A. CaFm-ilCusrard, Bread and Butter Pudding, Queen of Pudding, ,..
\
Souffle - Lemon/Pineapple, Mousse (Chocoiate. Coffee), Ba''iaroise, t
Diplomate Pudding, Apricot Pudding' t
B. steamed Pudding - Albert Pudding, cabinet Pudding. A
\
a
a
,\
a
I\
)\
s\
-\
A
\
i-
t
E
 REFERENCE BOQKS:
l. I-e Rol A. Polsom
The Professional Chef (4tr edition)
a 2. Paul Hamlyn
I
a Larousse Gastronomique - Cookery Encyclopedia
\t
3. Wane Gisslen
t
,' Professional Cooking
\t 4. Escoffier
The Complete Guide to the Art of Modern Cook.ry
5. Philip E. Thangam
Modern Cookery (Vol - I ) For Teaching & Trade
6. Frederic H. Semerschmid and john F. Nicolas
Professional Chefs-Art of Garde Manger (+tr fdition)
7. Digvijay Singh
Cooking delights of maharajas
8. Leto m.J. & bode w.k.h.
The larder chef (food preparation & presentation) (3'd edition)
9. Wayne glasslen
Professional baking
10. Lundberg, Donald E. & Kotsehevar
Understanding Cookery.
11. W.K.H. Bode
Classical food preparation and presentation
12. Ceseraru, Kinton & Foskett
Contemporary- Cookery
13. Bernald Davis
Food Commodities
14. Time Life Sereies
The Cooking of India
1-i. Grisslen, Wayhe
Professional Baking
16. Fuller, John
Chef Manual of Kitchen Manas.ement
17. Prashad-
TEfORY 70 HOURS
INACTICAL TOHOURS
IAPER IOO MARKS, 3 HOURS
?RACTICAL 50 MARKS,4 HOURS

OEIECTIVE :Todevelopinthestudentanunderstandingoftheworkingofthe
tl
department, importance of the department lT-!:l*ff-:*:iy'
structure
fio*f rag" of itre auxiliary departments, organizational
knowledge lbout
;J,h. f"file of the food-service personnel, and beverage'
;;;;, principles of table layrng arrd service food
of

THEORY

TOPICS

1. INTRODUCTION:-
a. The evolution of the catering industry
b. Scope of the department inthe industry
c. nautio*rrip oitn. catering Industry to other industries
d. Different types of CateringEstab$B*1t-, -, .! rr^--^^ v.
House Keeping'
e. n f"ti"rrftip of the departftent with Food Production' (Human
Md;;;ce, securitn Accounts and Personnel Department
Resource DePartmant)
(12 HOURS, 15 MARKS)

2. THE FOOD SER\rICE INDUSTRY

a. Introduction
b. Sectors of the food service industry
(t'opes of service)
c. Food and beverage service methods
d. Different types of Restaurants'
(8 HOURS, 15 MARKS)

-1. STAFF ORGANISATION:- DEPARTI}TENI'

A. FOOD AND BEVEAGE star hotel.
a. ,r"rr***iture of F & B Department of a five
b. Qualifiiation and profile of the staff
c. Duties and responiibilities of the staffmember
(10 HouRs,12 ilIARKS)

B. PROFILE OF FOOD SERVICE PERSONNEL'

a- Attributes of a waiter in general.
b. Etiq;#; oiu rooa and beverage sewice_personnel
(4HOURS,10 MARKS)
 3
A
!
A
:
a
L
A
>
EQIIIPMENT' flt
4. FOOD AND BEVERAGE SERVICE AREAS AND
a. Introduction to auxiliary departments a
>
1. Still Room A
>
2. Silver Room or Plate Room A
>
3. Wash UP ,r
L
4. Hot Plate
5. SPare linen store e
6. DisPense Bar a
7. Automatic Vending e
8. Lighting and colour a
g. Furniture - table chair and sideboard dimensions, specification and L

material used e
10. Linen e
11. China e
12. Table ware
13. Glassware
e
(12 HOURS, 16 MARKS) e
e
as theory) e
5. cHEESE:- (As a project, covering cover' service & accompaniment
e
a. lntroduction
e
b. TYPes ofCheese
c. English and EuroPean Cheese e
d- Covet, Service and accompaniments c
(2 HOURS,5 MARKS)
e
e
6. BEVERAGES:-
a. Classification e
b. Tea - tYPes of teas available e
c. Coffee -tYPes of coffee available
still waters' aerated
e
d. Other non - alcoholic U",r.rffi 1*iottal, sparkling, e
waters)
(8 HOURS, 12 MARKS) e
e
7. TOBACCO:- e
L Processing of tobacco' e
b. Qualify of cigar- and ciga'-ettes A
c' Storage and sewice
(s HouRs,10 MARKS) b
^
a
L

8. METIIODS OF PAYMENT- ^b
a. cash settlement, Room charge, credit card/ Debit
card, company s>
Account, Non chargeable K'O'T' ,r
>
b. K.O.T Bill confrol sYstem a
c. Making a bili
A
d. Sales summary >
(6 HOURS, s MARKS) ,l

b
^
b^
t;
a
?
 PRACTICALS:-

TOPICS.

I. INTRODUCTION TO RESTAURANT EQUIPMENT.

a. Uses of each equiPment.
b. Introduction to Sideboard (Dummy Waiter)/ Dumb Waiter'
(Diagram and uses)
c. Tray Jack (Diagram and uses)

2. INTRODUCTION TO BAR EQUIPMENT AND GLASSWARE.

a. Barlayout
b. Front bar, back bar, under bar.
c. Different bar equiPments.
d. Different bar glassware
e. Bar Measures.
f. Current Tax structure in alcoholic and non alcoholic beverages.

3. PREPARATION FOR. SERVICE.

a. Mise - en - place.
b. Mise - en - scene.

4. RESTAURAIiT SERYICE:'
a. TABLE LAlTliG AND A LA CARTE SET UP.
1. Introduction.
2. Compiling A la Carte menu's.
3. How to place a table cloth on a table.
4. How to hold a salver/ Bussing tray.
5. Size of a cover.
6. Rules for l^aYing a table
7. Rules for waiting at a table.

b. SER}TCE IN TI'iE RESTAUP.ANTS.

a Sequence of service
b. How to write a K.O.T and uses of the 3 Copies
c. Different types of K.O.T's
d. How to welcome and escort a guest to the table and seating the guest.
e. How to Present the menu.
f. Order taking and service of beverages
g. Order taking and service of food. (From Entrde and Pre - Plated service)
g. Howto clear an Ashtray and Detailing of the table.

5. ACCOMPAI{IMENTS:-
a General accompaniments and cover for classical menu and dishes.
 6. THE MEIIU.
a. Origin of the Menu
b. Compiling of Table D'hote Menu, Carte de jour, Plat dejour
c. French Classical Menu service sequence.

7. BREAKFAST SERYICE:-
a. Introduction
b. English Breakfast - Courses and Cover .

c. Continental Breakfast - Courses and Cover

d. Buffet Breakfast

8. HIGH TEA SERVICE

a. Introduction
b. Menu and cover for full aftemoon service
c. Menu and cover for higb tea l

HOT BEVERAGES.
a. Service of Tea / Coffee
b. Setting up of Trays

REF'ERENCES:-
* Food and Beverage Service
-
Dennis Lillicrap, John Cousins md Robert Smitb-
t?. Food and Beverage Service Training Manual
-
Sudhir Andrews.
{. Food and Beverage Service
- VijayRThakur.
l'. Food and Beverage Service
-Vrjay Dhawan
{. Ttre Waiter
- John Fuller & A. J. Currie
* Food & Beverage service
- Bobby George
t Professional Food & Beverage Serrice Managencnt
- Brian Verghese
 THTORY: t
?R{,CTICAL: 70 HOURS
P.{PEK lOO MARKS, 3 HOURS
PRACTTCAL: 50 MAPJ$, i riorlns
PROGR.ESSIYE AS SE SEMfu-ffi i- TIrg ON Y : 2 S,PRACTICAL
S: 25

sRl-o

a) The tot. o
guests satisfaction and repeat
- businers.
l] P"ryce of houset..ping d.ffi.nt.
:] |r.* of responsibitiry

DEPARTMENT
OF HOUSEKEEFM

!i91archr-of
3::::: :qresp.onsibilities oi hour.lr.ping rtun
D*ur'
Layout of the Housekeepi"g arp".a""iur'
traits of Houirrrlpioe'management
*:::irp
a) Classification
b) Selection
c) Uses, care and storage
Q Use of eco-friendlv nr,
CLEANINGEoffii
a) Classification
b) Selection
c) Uses and care

ROUTINE oF----m
H-O IJSEKEE"ING DEPARTMENT.
a) Hygiene uoA
b) Procedure for room clearing
and public area
c) Types of cleaning- daily,lprirrg_
5f,""iut, public
.. 3eas, evening and second,r*i...
'
) Frequency ofiteaning driix;";;dic, special

KEY CONTROL

LOST AND FOTIND

;t STANDARD S
;
a) Standard rooms

J MAIDS CART
I a) Placement
I ui rt*,
"i
,,-..-il-i-

Practicals
l) Glass polishing
2) Metal polishing (silver copper brass and steel)
3) Polishing of hard surfaces (Ceramics, wood marble and granite)
4) Cleaning of fans and tube lights
5) Bed making
6) Toilet cleaning
7) Telephone
8) Guest room inspection

REFERENCEBOOI(S .:

1) Housekeeping manual - Sudhir Andrews

2) Housekeeping for Hotels, Motels, Hospitals, Clubs & Schools - Grace
Brigharn
3) Supendsory Housekeeping - Jean Kinbell
 HOTRS:
TIEORY: 70 HOURS PRACTICAL : 70 HOURS
PA
TIEORY: 25 PRACTIC AL:25
}f{RKS :

II{EORY : 100 PRACTICAL:50

}I(UN'I' OFFICE PRINCIPLES IIOURS MARKS

ll Introduction to Hospitality Industry 2 4

A. Evolution of Hospitality Indusfiry
B, Classification of Hotels
' a. Size
b. Star
i c. Location and clientele
i A. SupplementaryAccommodation
2] Introduction to Front Office Department 6 10
A. Various Sections ofthe Front OfIice Department
B. Functions & Importance of Front Office
C. Rules OF the House For Front Office Staff
D. Layout of Front Offrce Deparhnent
E.Eont Ofiice Equipments & Furniture
3J Organization & Stafling l0 t4
A. stafforgarizationofFront office Depatment [small &L*,ge]
B. Job Description & Specification of Front Office Staff
r Front Office Manager
. Lobby Manager
r Receptionist
r Bell Captain
. Bell Boy
r Telephone Operator
r Doorman
C. Qualities Of A @od Front Office Employee
4l TariffStructure 6 6
A. Basis Of Charging
H B. Types of Tariffs
C. Room TariffCards & Special Rates
H D. Types of Food Plans [Americaa Modified American, European,
English, Bermuda]
sl llelt Desk 5 8

H
u
A. Bell desk & its Functions
B. Procedures &records

u
rJ
ol Keservations
A. Importance & Functions of Reservation
B. Modes of Reservation
r Written
18 22

Ij .
rj .
Oral
Visual

H
 rt

C. Sources ot Kes€lryation (
I FIT (
rOthetsourcesofreservations(Direct'ReservationNetwork
(
system and Agencies)
(
D. Reservation-Chartt ,
(
' DensiU Chart / Advance Letting Chart
'r Co"u"ittional
Board
I
Forecast a
E. TYPes of Reservations
(
Reservation
'Guaranteed
r Non- Guaranteed Reservation ;\I
8r
ffiuest CYcle I\
A. Introduction \
.a
B. Pre-Anival
C. Anival (
D. StaY (
E. DeParture & After DeParture

orNew Arrivals
\h1 (
ar checL---in
-Ctt
X. *fist For Welcoming Guest c
g. g*i" Check-in Activities (
-C. for Guest Anival
F (
D. "P*uti*
Registration
- Guest withReservations (
'. Walk-In Guest (
Rate
E. Room Assignment & Room

O- erDePartuents fic
. HousekeePing
c
r Food & berverage t
r Food Production (
r Maintenance €
r Accouots
€
' Purchasing
tn'a
@sponsibilities
a,.'M.tW. & Mail Handling c
B. Guest History c
C. ScantY Baggage c
D. ComPlaintHandling
c
c
c
c
c
e
c
C
a
:
 PRACTICALS
1l To understand the role of Receptionist & to perform basic Front office Task.
. Welcoming Of Guest
. Telephone Handling
r MessagelPaging & Complaint Handling
. Handling of room keys
2l Reservation
. Walk-in Guest
r Reservation over the telephone
. Filling of various booking charts
3l Registration
r Reseryed Guest
' Walk- in Guest
4l Betl-Desk Procedures
r Guest Arrival
r Guest Departure
r LeftLuggage
5l Compilation of Information on
r Places of Interest
. Historical Monuments
. Cultural & religious places
r Caves & waterfalls
r countries, capitals & currencies [national & intemational]
. Airlines & their codes [domestic & international]
' Abbreviations & Glossarv

REFERENCE BOOKS
ll Hotel Front Office Training Manual - Sudhir Andrews.
2] Principals of Hotel Front Office Operations Sue Baker, Pam Bradley & Jeremv.
-
3l Front Office Management- S.K. Bhatnagar.
4l Goa For All Seasons - Goa Travel & Tourism Club.

t
,
-t
tt
U
ry PRINCIPLES OF ACCOUNTANCY
-.t MARKS 1OO
ry
PA 25
HOURS
THEORY: 70

PROPOSED SYLLABUS HOURS MARKS

1. INTRODUCTION TO 4 08
ACCOUNTING
A. Meaning and Definition
B. Types and Classification
C. Systems of accounting
D. Parties interested in Accouqting
information
2. PRTMARY BOOKS (JOURNAL) 08 08
A. Meaning and Definition
B. Format of Journal
C. Rules of Debit and Credit
D. Journalising the transactions
E. Problems
3. SECONDARY BOOK (LEDGER) 08 08
A. Meaning and uses
B. Format
C. Posting
D. Problems
4. SLIBSIDIARY BOOKS 06 08
A. Need and Uses
B. Classification
a. PurchaseBook
b. Purchase Refurns
c. Sales Returns
d. Sales Book
e. Journal Proper
f. Problems
5. BAFIK RECONCILIATION 06 08
STATEMENT
A. ivleaning
B. Reasons for difference in Pass Book and
Cash Book Balances
C. Preparation of Bank Reconciliation
Statement. (Balance as per cash book and
pass book )
D. Problems
6. BILLS OF EXCHANGE 04 08
A. Cheques
B. Bilis of Exchange
C. Parties to a Bill of Ex
w
I

i'
I
'

I
'irl 7. CASH ROOK
ij A. Meaning
B. Advantages
C. Simple, bouble and Triple Column Cash
Book
D. Petty Cash Book

A. Elements of cost
g. Cott Identification and p€rcentage analysis
of cost elements
C. Ctott Profit" After Wage profit and Net
Profit and their Percentages
D. Problems
TRIAL BAI,AI{CE
A. Meaning
B. Methods
C. Advantages
D. Limitations
16 "1-.-
rO. TTNAL ACCOI]NTS
A. Meaning
b. pio."ori" for preparation of final
accounts
C. Difference between Trading Accounts'
Profit and Loss Aocounts and Balance
Sheet
D. Adjustments (onlY Four)
a. Closing Stock
b. Pre-PaidExPenses
c. OutstandingExPenses
d. DePreciation
e. Reserve for doubtfrrl debts
E. Problems

Reference Books:
and Chaudhari
1. Book Keeping and Accountancy By Chopde
2. Food cost control by Richard Kotas
i. Advanced Accountancyby Shukl1$ty"l .
4. Advanced Accountancy by S N Maheshwari
5. Modern Accountancy by Mukherjee Hanif
J
j

J CATERING SCIENCE
- THEORY: 35 HOURS
] PAPER: 50 MARKS (2HRS)
PROGRESSM ASSESSMENT :25 MARKS
,a
D PROPOSED SYLLABUS HOURS MARKS
! 1. Hygiene 2 4
A. Importance
B. Personal hygiene skin" hair, feet clothing
exercise
2. Hygiene storage conditions 6
A. Care of food, dry food storage, low
temperature storage ,ventilation of stores
B. Storage of perishable, semi perishable and
non-perishable foods
C. Factors affecting spoilage and preventionof
spoilage of food
D. Cross contamination
., a
3. Pollution J
A. Air, water, soil, pesticides, radiation and
noise poliution, measures to confrol
a
4. Adulteration of food 2 J

A. Food adulterants
B. Test to detect
5, Microbiology 5
A. Classification of bacteri4 yeas! fungi,
viruses
B. Factors affecting their growth &
Multiplication
C. Benefieial effects of Micro organisms
D. Confrol of microbial growth in foods
- use of Preservativeso Moisture, Vacuum,
Irradiation
i
6. Food Poisoning Lt 4
A. Food lnfection and lntoxicadon
B. Harmful effects of bacteria
B. Food bome diseases - Causative organism
and mode of infection
D. Precautions to be taken bv food handlers
' 7. Nutrition 2 2
Definition - Food, diet, nutitiorg nutrient,
malnutrition, food groups, balance diet,
BMR.

8. Proteins ) a
J

A. Composition, classification, sources,

functions, daily requirement, excess and
deficiency. supplementation of anino acid
lt'7
I

-l
(

(
9. Fats
I
A. Composition, classification, sotrces,
functions, daily requirements, excess and I
deficiency, importance of cholesterol rancidity, I
/
10. CarbohYdrates
l
A. Composition, classification, sotuces, \
functions, daily requirements, excess and I
\
\l
11. Water a

A. Functions, sources, dietary sources' edema

\
II
12. Minerals \I
A. Functions, sources, deficiency, daily \I
of Ca, P, Fe,I, NaCl, F, K.
ta
13. Vitamins a
A. Sources, major functions, dailY I
requirements, excess, deficiency of fa] soluble ta
a
Viiamins A, D, E and K and water soluble v
Vitamins C and B a
v
I
v
A
v
,.
u
REFERENCE BOOKS tA
1. The Theory of Catering -- Hodder and Stoughton ta
-- B' Sivasankar u
2. Food processing and Pieservation
3. food Microbioiory - William FnziegDennis C' Westhoff v.a
,.
4. principles of Nutition and Dietetics - Dr. M. Swarrrinathan z
A
5.Frmdarrrenta]sofFoodsandNunition_SumatiR.Mudambi v.
I
v
t
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e
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ar
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tUt
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 COMMUNICATION SKILLS I
Hours: 70
Marks: 100
PA:25

F SR.NO. TOPIC HOURS MARKS

1 BUSINESS COMMTINICATION 6 10
A. Need
t B. Purpose
, C. Nature
, D. Models
E.
Barriers to communication
, Overcoming the barriers
2. LISTENING ON THE JOB 8 l0
A. Definition
B. Levels and types of listening
C. Listening barriers
t
D. Guidelines for effective listening
, E. Listening computerization and note
takins
J. EFFECTIVE SPEAKING t4 20
A. Restaurant and Hotel English
B. Polite and effective enquiries and
responses
C. Addressing a group
D. Essential qualities of a good speaker
E. Audience analysis
F. Defining the purpose of a speech,
organizing the ideas and delivering
the speech.
4. NON VERBAL COMMLTNICATION t4 20
A, Definition, its importance and its
inevitability
B. Kinesics: Body movements, facial
expressions, posture, eye contact etc.
C. Protemies: The communication use
of space
D. Paralanguage: Vocal behaviour and
its impact on verbal communication
E. Communicate use of artifacts
furniture, plants, colours, architects
etc.
I 5. SPEECH IMPROVEMENT t2 l5
A. Pronunciation, stress, accent
B. Important of speech in hotels
C. Common phonetic difficulties
D. Connective drills exercises
E. Introduction to frequently used
foreisn sounds
 C
USING THE TELEPHONE
A. The nature of telephone activity in t
the hotel industry C
B. The need for developing telephone c
skills
e
C. Developing telephone skills g
PRACTICALS g
A. Essays Comprehension of g
Passages
B. Writing a biodata for interviews.
^
L
A
b
letter of application and g
resignation
C. Using the telephone to
g
develop telephone skills. /-
ID
:L
,l
r-
RBFERENCES
^
L
A
1. Communication by William Raymond !
) Human Communication 1994 sage publication b
^
London, By Burgoon Michal A
b
3. Outline of Composition Book By Hill L. A. sL
4. Developing Communication skiils 1994
cambridge university press, by K. Mohan and
s
b
M. Bannerjee !-
f,. Living English Structure by Stannard Allan g
6. Teaching of Structure, words and patterns A
by b
Horsy A.S.
n h
D_eveloping Communication Skills by b
K.
Mohan & M. Bannerjee e
8. High School English Grammar &
Composition by Wren & Martin
^
b

9. Strengthening your English by Bhatnagar e

Horsburgh.
g
10. Business English & Communication by ar
Lyn -
Clark & Zimmer t:
11.
t2.
Effective Communicator by John Adair. g
Communicating effectively by Lani t-
Arredondo L
g
-L
tL
-
U
tt
;!-
-
T-
A
i,
-
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9
t
COMPUTER APPLICATION- I
I No of Hours
Theory :35 Hours
Practical: 105 Hours
Practical : 100 Marks
> Progressive Assessment: 50 Marks (practical)

>

>
Computer Fundamentals
>
A. Information Concepts a nocessine
>
i. Definitions
ii. Need, Quality and Value of
Information
iii.
Data Processing C
B. Elements of a -ompute. Systern
i. Characteristics of Computeis
ii. Classification of Complters
iii Components of a Computer
C. Hardwate featu.es & uses
Data Entry Devices
a.) Keyboard
b.) Mouse
c.) Light pen
d.) Joystick
e.) Digitizers
f.) Optical Character Reader
g.) Magnetic Character Ink
Recognition Code
h.) Voice Input System
i.) Machine Vision System
Data Output Devices
a.) VDU
b.) Display adaptors
c.) Printer
d.) Plotter
e.) Graphics Output on paper
f.) Computer Aided Microfilm
D. Software Concepts
i. System Software
ii. Application Software
iii. Compilers and Interpreters
 OPERATING SYSTEMS/ C
ENVIRONMENTS e
A. Basics of MS-DOS
e
a) Internal commands e
b) Extemal Commands E
B. WINDOWS OPERATIONS e
a) Creating folders ->
b) Creating shortcuts
c) Copying Files/ folders ^v
s>
d) Renaming Files/ folders
A
e) Deleting Files :
D Exploring Windows a s
g) Quick Menus E
WORD PROCESSING ( PRACTICAL) ^
a
>
A. WORD PROCESSING A
>
B. FORMATTING A DOCUMENT
C. SPECIAL EFECTS >
-
A
D. CUT, COPY AND PASTE =
FTJNCTION b-
E. USING MS WORD TOOLS f-
F. TABLES A
G. GRAPHICS D
H. PRINT OPTIONS -
L
A
b
INTRODUCTION TO INFORMATION l-
!D
TECHNOLOGY A
A.Objectives L
t-
B. What is LT. - Definition. A
!
C. Data,Instruction & Information t-
D. Types of Information Computing J
r>
Models
t-
a.) File/ Server Technology b
i.) LAN t
>
ii.) wAN g
b.) Client/ Server Technology. g
i.) Database Server.
ii.) Client Application. ^
iii.) A Network A
b
A
>
Internet g
A. Electronic-Mail
a) To set up an e-mail A/c
g
b) Creating a message mail g
c) To receive a mail g
d) To Send a mail -
e) To Draft a
D
To send it to thrash
s
g
s
s,<
D
g
.J
e'
li
]
What can Internet do for us?
a) E-Mail
v b) World Wide Web
!/ c) Browser
>
d) Access to Hyperlinked database on
server
e) File Transfer Protocol (FTP)
D VERONICA ( Very Easy Rodent
Oriented Network Index to
Computer Archives)
>
g) Telnet Sites
h) Goffer- voice recording library
i) Communication on Internet-
Chatting
j) SaleiPurchase of Items on internet
k) Booking, Travel Sites
l) E Funds
m) Search Ensines
A. Linux
a. Kemel & Shell
b. Commands
i. man
ii. pwd
iii. cd
iv. ls
v. cat
vi. mkdir
vii. rmdir
viii. chmod
ix. cp
x. rm
xi. more
xii. wc
xiii. cmp
xiv. diff
xv. banner
xvi. cal
xvii. who
xviii. tty
xix. sty
B. Advantages of Networking
a. Inter Communication
b. Sharing of files
c. Sharing Hardware
d. Send messages across the work
station.
e. Protect confidential files using
Security system
 C
I
7.
Spreadsheets 25 20
t
A. Introduction to Spreadsheet a
e
i.) Capabilities- How to use Excel -
ii.) Starting Excel
,
iii.) Parts of the Excel screen
iv.) Moving around the work sheeV t\
Navigating ,\
v.) Menus u\
vi.) Getting to know the mouse u
pointer shapes :
i.) Creating a worksheet t\
ii.) Entering Data in a worksheet u
\
iii.) Creating Simple formulas t\
iv.) Formatting data for decimal :!
points
v.) Using Auto fill
f\
vi.) Blocking data F
I
vii.) Saving a worksheet t\,
viii.) Quittine the application a
B. Formatting an existing Worksheet
\
i.) Selection of cells for formatting
r\
ii.) Trimming tables with Auto II
Format t!
iii.) Formatting cells for rI
a. Currencv iI
b. Comma
c. Percent II
d. Decimal I\
e. Date/ time ,\
iv.) Changing Columns width &
i\
row height
v.) Aligning the text i\'
a. Top to bottom I
b. Text wrap i
c. Re- ordering orientation I
vi.) Using Borders
i\
I
I
\
A

I\
(
II
,\
\t
I
I
(

(
I
I
(

(
-
{D
\ C. Going through chauges
-
{ i.) Opening workbook files for
:al editing
ii.) Undoing the mistakes
iii.) Moving and Copying with Drag
& DroP
3 iv.) Copying the forrnulas
3 v,) Moving and CoPYing rvith Cut,
CoPY and Paste
.l
vi.) Deleting cell entries
rl vii.) Deleting columns and rows in a
.t worksheet
rt viii.) Inserting columns and rows in a
worksheet
- ix.) Spell checkirig the worksheet
a
>
I> D. Printing the worksheet
re
>
i.) Previewing Pages before
printing
!
rl
ii.) Prirrting from standard Toolbar
iii.) Printing a part of the w'orksheet
i iv.) Changing the olientation of the
Printing
a. Printing the whole
worksheet on a single Page
v.) Adding a headel and footer to a
rePoft
vi.) Inserting Page breaks in a report
vii.) Printing the formulas in the
worksheet

g Aaaitional Features of the rvorksheet

i.) Splitting worksheet rvindorv
into two/ four Panes
ii.) Freezing rolvs & columns on-
screen for worksheet title
iii.) Attaching comments to the cells
iv.) Finding and replacing data in a
worksheet
\
r,v.t Prntectinoa
rrvLvvlarrbq worksheet
vi.) Function commands

F. Ivlaintaining multiple worksheets

i.) Moving within the worksheets
ii.) Adding more sheets to a
r,vorkbook
Deleting Sheets from a
workbook
Naming Sheet tabs
Copying or moving sheets from
one r.vorksheet to another
 G. Creating Graphics/ charts
I
I Using Chart wizard t
ii Changing the Chart with the t
Chart toolbar C
iii Formatting the Chart's axes. (
iv Adding a text box to charl.
v Changing the orientation of a 3- t
D chart C
vi Using Drawing tools to add (
graphics to chaft and worksheet
C
vii Printing a chart along with the
(
rest of the worksheet
(
H. Excel's Database Facilities C
i Setting up a database (
- ii Sorting records in the database (
iii Filter
a.) Auto Fill C

b.) Advanced Filter C

iv Logical Functions t
v Text Functions (
References:
1. Introduction to Computer Science by Satish Jain
(
2. Fundamentals of Computers by Rajaraman (
3. Introduction to Computers by N. Subramanian (
4. Computer Fundamentals by Ram (
5, First Course on Computer Studies by Flunt & Shelly (
6. PC Software by R. K. Taxali
7. Master Word 2000 visually by O'Hara t
8. Windows 98 by Maran graphics (
9. Teach Yourself by Moin Stephen (
10. First Course in Computers by Sanjay Saxena (
11. Exploring the Unix system by Stephen Kochin
(
t
(
t
(
(
(
(
(
(
(
\I
(
(
(
\t
rl
a ENVIRONMENTAL STUDIES
HOURS :70
IvIARKS: 100
PA:25

PROPOSED SYLLABUS HOURS MARKS

1. Multidisciplinary Nature of Environmental studies 02 02
Definition, Scope and Importance, Need for Public
awareness
T2 15
2. Natural Resources
A. Renewable and non renewable resources: Natural
resources and associated problems
a. Forest Resources: Use and overexploitation,
deforestation, case studies, timber exhaction, mining,
dams and their effects on forest and hibal people.
b. Water Resources: Use and over utilisation of surface
and ground water, floods, drought, conflicts over watet,
dams benefit and problems.
c. Mineral Resources: Use and exploitation,
environmental effects of extracting and using mineral
resources, case studies.
d. Food Resowces: World Food problems, Changes
caused by agriculture and overgrazing, effects of
modern agriculture, fertilizer and pesticides problems,
water, logging salinity, case studies.
e. Energy Resources: Growing energy needs, renewable
and non renewable energy resources, use of altemate
energy sources, case studies.
f. Land Resources: Land as a resource, land degradation,
man induced landslides, soil erosion and desertilication.
B. Role of an individual in conservation of natural
resources.
C. Equitable use of resources for sustainable life $yles
08 12
3. Ecosystems.
A. Concept on an eco sYstem
B. Structure and functions of an eco system
C. Producers, consumers and decomposers.
D. Energy flow in the eco sYstem-
E. Ecologicalsuccession-
F. Food chains, food webs and ecological
pyramids. Introduction, t;pes, characteristic
features, structure and function of the
following eco sYstem.
a. Forest ecosYstem
b. Grassland ecosYstem
c. Dessert ecosYstem
d. Aquatic ecosystem( ponds, streams,
lakes, rivers, oceans and estuaries)
4. Biodiversity and its Conservation 08 t2
A. Introduction - Definition: genetic, species, and
ecosystem diversitY.
B. Biogeographical classification of lndia.
C. Value of biodiversity: consumptive use,
productive use, social, ethical, aesthetic and option
values.
D. Biodiversity at global, national and local
levels. India has amega' diversity nation.
A. Hot spots of biodiversitY.
B. Threats to biodiversity: habitat loss,
poaching of wild life, man wild life conflicts,
C. Endangered and endemic species of India.
D. Conversation of biodiversity: In suit and Ex
suit conservation of biodiversity- =_- T2
5. Environmental Pollution 08
Definition
A. Causes, Effects And Contol Measures Of :

A. Air Pollution
b. Water Pollution
c. Soil Pollution
d. Marine Pollution
e. Noise Pollution,
f. Thermal Pollution
g. Nuclear Hazards,
B. Solid Waste Management :Causes, effects' and
control measures of urban and indusfial wastes.
C. Role of an individual in prevention of pollution'
D. Pollution case studies
E. Disaster management : floods, earthquake, cyclone
and landslides
10 12
6. Social issues and the Environment
A. From unsustainable to sustainable
develoPment
B. Urban problems related to energy
C. Water conservation, rain water harvesting,
watershed management
D. Resettlement and rehabilitation of people, its
problems and concerns- Case studies.
E. Environmental ethics: Issues and possibie
solutions.
F. Climate change, global warrning, acid rain,
ozone layer depletion nuclear accidents and
holocaust. Case studies.
G. Wasteland reclamation
H. Consumerism and waste Products
I. Environment Protection AcL
J. Air (prevention and Control of pollution) Act
K. Water (prevention and control of pollution)
Act
L. Wildlife Protection act
U
\
t
\r|,
\v M. Forest Conservation Act
ra N. Issues involved in enforcement of
t, environmental legislation.
a
!, O. Public Awareness.
a ffiuman Population and the Environment 06 10

A. Population growth, variation among nations'

B. Population explosion- Family Welfare
proglarnme
C. Environment and human health
D. Human Rights
E. Value Education
F. HIV / AIDS
G. Women and Child Welfare
H. Role of Information Technology in
Environment and human health.
T Cncc Strrdies
8 .Field Work t6 25
E. Visit to a local area to document
environmental assets- river / foresV grassland
lhtU mountain-
F. Visit to a local polluted site - Urban / Rural i
Industrial i Agricultural.
G. Study of common plants, insects, birds'
H. Study of simple ecosystems - pond, river,
hill slopes, etc. ( Field equal to 5 lecture
hours)

REFERENCE BOOKS
1. Inhoduction to Environmental Science by Y. Anjaneyulu @'S' Publications)
2. Doum to Earth, Centre for science & Environment'
3. Survey ofthe Environment, The Hindu