Course: B.Sc. (Hospitality Studies)




The B.Sc. – H.S. is a discipline of hospitality and tourism. Considering that the hospitality industry is dynamic in nature, with new trends in food, service, and décor periodically becoming the norm, it is important to review and revise the syllabus at regular intervals. This is also the first time that the choice-based credit system is being introduced, providing choices to the students to select from the prescribed courses. The shift is from a conventional marking system to a grading system. The requirement for awarding a degree is prescribed in terms of the number of credits to be completed by the students. The attempt has also been made to integrate skill sets that will add value to the curriculum and make it more effective.



The B.Sc. – Hospitality Studies programme is made of an intensive six-semester curriculum which equips the student with the knowledge and skills essential in the hospitality industry. The courses relevant to the Industry of today, like Environmental Sciences, Tourism Operations, Hotel Laws, etc. have been included in the curriculum. With this revision, a Choice Based Credit System has been introduced to provide choices for students to select from the prescribed courses. CBCS provides a ‘Cafeteria’ approach in which the students can take courses of their choice and adopt an interdisciplinary approach to learning. This revision also introduces a shift from conventional marking system to a grading system. The requirement for awarding a degree is prescribed in terms of the number of credits to be completed by the students.


Current Curriculum Orientation:

The curriculum is designed keeping in mind, the basic minimum requirement of this

industry in terms of enhancing the student knowledge and skill sets. Curricula of similar

programmes by various state and international universities have been reviewed, and incorporated wherever appropriate, further enhancing the syllabus


Objectives and Framework of the Curriculum of BSc -HS programme

I. The basic objective is to provide to the hospitality industry a steady stream of competent young men and women with the necessary knowledge, skills, values and attitudes to occupy key operational positions.

II. The Programme structure is designed keeping in view the basic objectives stated above. Consequently, certain essential features of the model are:

• To impart to the students latest and relevant knowledge from the field of Hospitality Operations.
• To ensure that students are equipped with the necessary operational skills related to the hospitality industry.
• To develop the right kind of values and attitudes to function effectively in the hospitality trade.

III. The following considerations have been taken into account.

• The knowledge inputs and opportunities for skill development have been offered in an evenly distributed and logically sequenced manner with appropriate options.
• The design is simple and logical and offers the student a choice of subjects.

IV. The relative importance of skills and ability development and attitudinal orientation in hospitality education has been kept in mind. The courses have been designed and classified as core, ability enhancement, discipline-specific, skills enhancement and general courses, with the freedom to choose courses from amongst discipline-specific and general electives.


Detailed Syllabus:

Subject:               Food Production – I

Subject Code:     HS 101

Subject Credits: 04

Course outcomes:
1.    Introduction to the art of cookery and the basic cooking techniques.
2.   Knowledge of food & kitchen safety practices.
3.   Identify and apply various cooking methods and technique
4.   Classify kitchen brigade and equipment used

Chapter – 1         Introduction to cookery                                                                                                                       06
1.1 Origin of modern cookery practices
1.2 Factors influencing eating habits,
1.3 Sectors of hospitality/ Catering industry.
1.4 Attitudes and behavior in kitchen
1.5 Personal hygiene & food safety
1.6 Kitchen uniform – importance
1.7 Aims & objective of cooking

Chapter – 2        Safety practices & procedures                                                                                                            08
2.1 Kitchen accidents, types (cuts, burn, scald &falls) – meaning, types and preventive measures for each
type of accident
2.2 Preventive measures for each type of accident.
2.3 Care for your own health &safety.
2.4 First aid- meaning, importance, and basic rules
2.5 Fire prevention –fire types, types of extinguishers, precautions
2.6 Food contaminations – types, control
2.7 Introduction to HACCP- meaning, importance, Principles

Chapter – 3          Methods of Cooking                                                                                                                           14
• Classification &salient features of various cooking methods
• Equipment used, their care &maintenance
• Temperature precautions
3.1 Heat Transfer Principles – Conduction,
Convention, Radiation

3.2       Moist methods of cooking
3.2.1     Steaming
3.2.1     Braising
3.2.3    Poaching
3.2.4    Boiling – Blanching, Simmering, Parboiling

3.3       Dry methods of cooking
3.3.1    Baking
3.3.2    Roasting – Oven, Split, Pot, Tandoor, Barbecue
3.3.3    Grilling/Broiling

3.4       Frying
3.4.1    Types of frying medium
3.4.2    Sautéing
3.4.3    Shallow frying
3.4.4    Deep frying
3.4.5    Pressure frying

3.5       Microwave cooking
3.5.1   Advantages &disadvantages

Chapter- 4    Equipment and fuel used in kitchen                                                                                                               06
4.1 Classification of kitchen equipment – by size or
mode of use
4.2 Selection criteria for kitchen equipment
4.3 Properties, advantages &dis-advantages of various materials used in tools &equipment.
4.4 Fuel – classification, types, advantages & disadvantages.

Chapter –5          Kitchen organization structure                                                                                                                 04
5.1 Classical kitchen brigade for 5 star & 3 star hotel
5.2 Duties & responsibilities of various chefs
5.3 Liaison of kitchen with other department
5.4 Kitchen stewarding – Importance, Hierarchy

Chapter –6         Introduction to food commodities                                                                                                             14
6.1 Cereals & Pulses – Classification and
varieties, catering uses, bi-products
6.2 Fats and Oil –Types, varieties, catering uses,
hydrogenation and rendering of fat
6.3 Sweeteners – Types, stages in sugar cooking,
catering uses
6.4 Dairy products: Milk, Cream, Cheese, Curd-types and uses
6.5 Spices, Herbs, Condiments & Seasonings -used
in Western & Indian cooking, examples and uses
6.6 Fungi – Types, uses

Chapter – 7     Convenience foods                                                                                                                                          04
7.1 Definition and characteristics
7.2 Processing methods
7.3 Advantages &disadvantages

Chapter – 8     Basic Indian gravies & masalas                                                                                                                       04
8.1 White, Brown, Makhani, Green, Kadhai, Tomato onion masalas – Recipes & bi-products
8.2 Masalas – Composition – Garam, Sambar, Goda, Chat, Chole, Pav-Bhaji, Curry, Vindaloo, etc.
                                                                                                                                                                            Total             60



Subject : Food and Beverage Service – I
Subject Code : HS 102
Subject Credits : 04

Course outcome-:
1.  The course would explore the scope and nature of F & B service operations.
2.  It would develop the essential attributes and elementary skills of students in the service procedures.
3.  Basics of Food and Beverage Service Department will be covered in the semester.

Chapter 1    Food & Beverage Service Industry                                                                                                                        12
1.1 Introduction to Food & Beverage Industry
1.2 Classification of Catering Establishments (Commercial & Non-Commercial)
1.3 Introduction to F & B outlets – Restaurants, Bars, Cafes, Cafeteria, Coffee Shops, Drive in, Drive through, Fast Food, Food courts, Kiosk, Snack Bars, Banquets, Business Centre, Discotheques, Executive Lounges, Night Clubs, Pubs, Room
1.4 Auxiliary areas – Still Room/Pantry, Silver/Plate room, Hotplate, Wash up/Kitchen Stewarding, Dispense bar, Linen Stores

Chapter 2  Food & Beverage Service Equipments – Types and Usage                                                                                     12
2.1 Furniture – tables, chairs, sideboards
2.2 Chinaware – sizes and capacity
2.3 Stainless steel and Silverware – cutlery, flatware, service equipments
2.4 Glassware- capacity & usage
2.5 Disposables – types, advantage & disadvantage
2.6 Linen – types & sizes
2.7 Special equipments
2.8 Silver cleaning methods – Burnishing, Plate powder, Silver dip, Polivit

Chapter 3     Food & Beverage Service Personnel                                                                                                                      12
3.1 Food & Beverage Service Organization Structure
– 5-star hotel, Standalone Restaurants, Quick Service Restaurants
3.2 Job Descriptions, Job Specifications and
3.3 Attributes (Qualities) of Food & Beverage personnel/Staff
3.4 Etiquettes & mannerisms
3.5 Inter-departmental relationship with – Front Office, Housekeeping, Kitchen, Kitchen Stewarding, Engineering, Security, Human Resources, Stores.

Chapter 4.    Types of Food & Beverage Service                                                                                                                          12
4.1 Table Service – Service to customers at a laid cover
(a. English/Silver, b. American/Plate, c.
French/Butler, d. Russian, e. Gueridon)
4.2 Assisted Service: Combination of Table service
and Self-service– (Carvery, Buffet)
4.3 Self Service: Self-service of customers –
(Cafeteria, Supermarket)
4.4. Single Point Service – Service of customers at
single point– (Takeaway, Drive-thru, Fast Food, and Vending. Kiosks. Food Court, Bar)
4.5 Specialised (or in situ) Service – Service to customers in areas not primarily designed for service(Tray, Trolley, Home delivery, Lounge, Room, and Drive-in)

Chapter 5.   Types of Meals                                                                                                                                                           12
5.1 Breakfast – Introduction,
Types – English, American, Continental, Indian
Menu and Service procedure
5.2 Brunch – Introduction and Menu
5.3 Lunch – Introduction and Menu
5.4 High Tea – Introduction and Menu
5.5 Dinner – Introduction and Menu
5.6 Supper – Introduction and Menu

                                                                                                                                                                                        Total        60


Subject:                  Housekeeping Operations I
Subject Code:       HS 103
Subject Credits:   04

Course Outcomes:
1.   Introduction to basic Housekeeping.
2.  Understand role of Housekeeping in Hotel Industry.
3.  Knowledge of different departments in House Keeping.
4.  Introduction to Basic operational aspects of accommodation operations
5.  Introduction to Hospitality Industry.

Chapter 1 Introduction to House keeping                                                                                                                                        Hours
1.1 Importance & Functions of Housekeeping                                                                                                                                   06
1.2 Guest satisfaction and repeat business
1.3 House Keeping areas – Front of the House
1.4 House Keeping areas – Back of the House
1.5 Guest Rooms, Public areas, Maid’s Room, Indoor & Out Door areas

Chapter 2   Co-ordination with other Departments                                                                                                                             06
2.1 Coordination of Housekeeping with other departments like Front Office, Engineering, Food & Beverage Service, Food Production, Security, Purchase, Human Resource,

Chapter 3   Layout of House Keeping Department                                                                                                                             10
3.1 Sections of the House keeping department
3.2 Functions of House keeping Department
3.3 Lay Out of House Keeping Department

Chapter 4   Organization of Housekeeping Department                                                                                                                      12
4.1 Hierarchy in large, medium& small hotels
4.2 Attributes of staff.
4.3 Job Descriptions and Job Specifications
4.4 Duties and Responsibilities of Executive Housekeeper, Floor Supervisor, Guest room Attendant, Linen Room Supervisor, and other
housekeeping staff.

Chapter 5     Guest Rooms                                                                                                                                                                  08
5.1 Types of Guest Rooms
5.2 Amenities & Facilities for Standard &VIP guestrooms.

Chapter 6     Cleaning Equipment                                                                                                                                                       08
6.1 Classification of Equipments
6.2 Use, care & maintenance of Equipments
6.3 Selection &purchase criteria of Equipments

Chapter 7       Cleaning Agents                                                                                                                                                           10
7.1 Classification of Cleaning Agents
7.2 Use of Cleaning Agents
7.3 Care and Storage of Cleaning Agents
7.4 Distribution & Control

                                                                                                                                                                                              TOTAL    60



Subject :                 Front Office Operations I
Subject Code :       HS 104
Subject Credits :   04

Course outcomes:

1.    Introduction to basic Front office.
2.   Understand role of front office in Hotel Industry.
3.   Knowledge of different departments in Front Office
4.   Introduction to Basic operational aspects of accommodation operations
5.   Introduction to Hospitality Industry.

Chapter 1   Introduction to Hospitality Industry                                                                                                                                        12
1.1 Definition of Hotel Evolution & Development of Hospitality Industry and Tourism, Introduction of famous hotels worldwide.
1.2 Classification of hotels. (based on various categories like size, location, clientele, length of stay)
1.3 Organizational Chart of hotels (Large, Medium, Small)

Chapter 2    Front Office Department                                                                                                                                                        12
2.1 Sections and layout of Front Office
2.2 Organizational chart of front office department (small, medium and large hotels)
2.3 Duties and responsibilities of various staff.
2.4 Attributes of front office personnel
2.5 Coordination of front office with other departments of the hotel
2.6 Equipments used (Manual and Automated)

Chapter 3   Room Types & Tariffs                                                                                                                                                             12
3.1 Types of rooms
3.2 Food/Meal plans
3.3 Types of room rates (Rack, FIT, crew, group, corporate, weekend etc.)

Chapter 4     Role of Front Office                                                                                                                                                              12
4.1 Key control and key handling procedure
4.2 Mail and message handling
4.3 Paging and luggage handling
4.4 Rules of the house (for Guest and Staff)
4.5 Black List
4.6 Bell desk and Concierge

Chapter 5      Reservations                                                                                                                                                                        12
5.1 Importance of guest cycle (Various stages, sections, staff in contact during each stage)
5.2 Modes and sources of reservation
5.3 Procedure for taking reservations (Reservation form, conventional chart, density chart, booking diary with their detailed working and formats) Computerized System (CRS, Instant reservations)
5.4 Types of reservation (guaranteed, confirmed, groups, FIT
5.5 Procedure for amendments, cancellation and overbooking.

                                                                                                                                                                                                   Total         60



Subject : Food Production – I
Subject Code : HS 105
Subject Credits : 1.5

1. Minimum 12 Individual Practical’s to be conducted during the semester.

2. The practical should comprise of the following:
o Introduction to various kitchen equipment, tools and their usage.
o Safety precaution to be taken while handling equipment.
o Hygiene & Safety practices to be observed in kitchen – 1 Practical

3. Demonstration of Food pre-preparation and cooking methods – 1 Practical

Preparation Methods –Washing, Peeling, Paring (fruits), Cutting (cuts of vegetables), Grating (Vegetables), Grinding, Mashing, (vegetables & pulses), Sieving (flours), Steeping (cereals, pulses, tamarind, lemon-rind), Evaporation (milk & gravies), Marinating (meat, fish, chicken), Sprouting (pulses & legumes), Blanching, Filleting of fish, Deboning & jointing poultry.

Methods of Mixing – Beating, Blending, Cutting in, Rubbing in, Creaming, Folding, Kneading, Rolling in, Pressing, Stirring

4. Basic Indian masalas & gravies Demo (Dry &wet) – 1 Practical

5. Basic Indian menu consisting of a Meat, Vegetable, Rice, Dal/Raita, Bread and Sweet Preparation. – 08 practical’s

Practical Examination: (Internal & External)

• Exams to be conducted on Indian menus consisting of a Meat, Vegetable, Rice/Bread, Dal/Raita and Sweet Preparation.
• The internal exams to be assessed by the internal examiner and external exams by the external examiner.



Subject : Food and Beverage Service – I (P)
Subject Code : HS 106
Subject Credits : 1.5

1. Food and Beverage Service Attributes, etiquettes and hygiene practices
2. Identification of equipment – Crockery, Cutlery,
3. Identification of equipments – Serviceware, glassware and miscellaneous
4. Mise-en-place and Mise-en-scene, Organization of Sideboard
5. Tablecloth – Laying and relaying
6. Laying of Cover – A la carte & Table d’hôte
7. Napkin Folds (Minimum 10 folds)
8. Service of Water
9. Technical Skills – Carrying Salver, Carrying plates, glasses and other equipment, Handling of service gear, Clearance, crumbing down and presentation of bill
10. Continental Breakfast – Menu planning, setup, Service, American Breakfast – Menu planning, setup, Service, English Breakfast – Menu planning, setup, Service, Indian Breakfast – Menu planning, setup, Service.



Subject : Housekeeping Operations I
Subject Code : HS 107
Subject Credits : 1.5

Practicals: Minimum of 12 practicals to be conducted in the semester

1. Introduction to the Housekeeping department
2. Introduction to Cleaning Equipment
3. Introduction to Cleaning Agents
4. Introduction to Guest Room and supplies &placement
5. Sweeping and Mopping – dry, wet.
6. Polishing of Laminated surfaces.
7. Polishing of Brass Articles.
8. Polishing of EPNS articles.
9. Polishing of Copper articles.
10. Cleaning of Glass surfaces.
11. Cleaning of oil painted and plastic painted surfaces.
12. Mansion polishing



Subject : Front Office Operation I
Subject Code : HS 108
Subject Credits : 1.5

Practicals: Minimum of 12 practicals to be conducted in the semester

1. Telephone Etiquettes

2. Telephone handling.

3. Key control Procedures and handling room keys(issuing, receiving, missing keys, computerized keycards)
4. Handling guest enquiries.

5. Handling guest messages and mails.

6. Handling Paging for guests

7. Handling guests who are blacklisted

8. Bell desk activities and concierge

9. Handling guest luggage

10. Taking down reservation request for FIT, Corporate guest, Group / Crew.

11. Use of Convention chart and density chart to process the reservation

12. Amendments and Cancellation of Reservations.



Subject : Development of Generic Skills
Subject Code : HS 109
Subject Credits : 02

Course outcomes:

1 Introduction to Generic Skills
2 Development of self-management skills
3 Development of team management skills
4 Development of task management skills
C5 Knowledge of effective problem solving techniques

Chapter 1   Introduction to Generic Skill                                                                                                                                          4
1.1 Concept and importance
1.2 Local and global scenario
1.3 Concept of life-long learning (LLL)

Chapter 2  Self-Management and Development                                                                                                                             10
2.1 Concept of Personality Development, Ethics and
Moral values
2.2 Concept of Intelligence and Multiple intelligence Types viz, linguistic, mathematical & Logical reasoning, emotional, and social intelligence
(interpersonal & intrapersonal).
2.3 Concept of Physical Development; significance of health, hygiene, body gestures & kinesics.
2.4 Time Management concept and its importance
2.5 Intellectual Development; reading skills (systematic reading, types and SQ5R), speaking, listening skills, writing skills (Note taking, rough draft, revision, editing and final drafting), concept of critical Thinking and problem solving (approaches, steps and cases).
2.6 Psychological Management; stress, emotions,
anxiety and techniques to manage these.
2.7 ICT & Presentation skills; use of IT tools for good and impressive presentations.

Chapter 3    Team Management                                                                                                                                                         6
3.1 Concept of Team Dynamics. Team related skills such as; sympathy, empathy, leading, coordination, negotiating and synergy. Managing cultural, social and ethnic diversity.
3.2 Effective group communication and conversations.
3.3 Team building and its various stages like forming, storming, norming, performing and adjourning (Bruce Tuckman’s five stage Model)

Chapter 4    Task Management                                                                                                                                                           4
4.1 Task Initiation, Task Planning, Task execution, Task close out.
4.2 Exercises/case studies on task planning towards development of skills for task management.

Chapter 5    Problem Solving                                                                                                                                                              6
5.1 Prerequisites of problem solving- meaningful learning, ability to apply knowledge in problem solving
5.2 Different approaches for problem solving
5.3 Steps followed in problem solving.
5.4 Exercises/case studies on problem solving

                                                                                                                                                                                                 Total    30




Subject : Food Production – II
Subject Code : HS 201
Subject Credits 04

Course outcomes:
1 Identify and prepare basic stocks, soups and sauces.
2 List & Prepare various types of salads, sandwiches and appetizers.
3 Recognize different types of fruits, vegetables &eggs with its uses
4 Understand characteristics & functions of various bakery ingredients.

Chapter 1     Stocks                                                                                                                                                                             06
1.1 Definition & uses of stocks
1.2 Classification – (White, brown, fish and vegetable)
1.3 Rules of stock making
1.4 Recipe of 1 liter of various stocks
1.5 Storage & care of stock
1.6 Glazes &Aspic

Chapter 2    Soups                                                                                                                                                                               06
2.1 Aim of soup making
2.2 Classification of soups – Cream, Puree, Velouté, Chowder, Consommé, National soups
2.3 Classical accompaniments and garnishes

Chapter 3    Sauces                                                                                                                                                                             08
3.1 Classification & uses of sauces
3.2 Composition
3.3 Thickening agents used in sauce making
3.4 Recipes of basic mother sauces,
3.5 Derivatives of basic mother sauces
3.6 Finishing of sauces (reducing, straining, de glazing, enriching and seasoning)
3.7 Precautions &rectification, Storage
3.8 Pan gravies, Jus lie, Jus roti
3.9 Flavored butters

Chapter 4     Egg cookery                                                                                                                                                                    04
4.1 Composition and structure of egg
4.2 Selection criteria for egg
4.3 Various methods of cooking egg
4.4 Uses of egg in cookery

Chapter 5     Vegetable and Fruit cookery                                                                                                                                          06
5.1 Classification
5.2 Colourpigments types
5.3 Effect of heat on colour pigments and texture
5.4 Methods of cooking
5.5 Precautions for enhancing & retention of color
5.6 Vegetable cuts

Chapter 6      Salads & Salad Dressings                                                                                                                                             08
6.1 Parts of salad with ingredients used
6.2 Types of Salads – Green, Vegetable, Cooked, Main course, Fruit, Gelatin based
6.3 Principles/guidelines of salad making
6.4 Salad dressings – Types
6.5 International classical salads – composition and country of origin

Chapter 7       Sandwiches                                                                                                                                                                  06
7.1 Parts of sandwiches
7.2 Types of sandwiches – cold and hot sandwiches
7.3 Classical sandwiches with composition and country of origin.
7.4 Precautions to take while preparing and storing sandwiches .

Chapter 8    Appetizers (Hot & Cold)                                                                                                                                                   06
8.1 Types of appetizers with examples
8.2 International classical appetizers
8.3 Precautions for preparing and presentation of appetizers
8.4 Storage of appetizers

Chapter 9    Introduction to bakery & confectionery                                                                                                                           10
9.1 Principles of baking
9.2 Bakery equipment (small, large, tools etc)
9.3 Formulas &measurements
9.4 Physical &chemical changes during baking
9.5 Characteristics & functions of ingredients – Flour, Sugar, Fat, Egg, Dairy products, Raising agent, Sundry items

                                                                                                                                                                                           Total         60




Subject : Food and Beverage Service – II
Subject Code : HS 202
Subject Credits : 04

Course outcome-:
1. The course would explore the scope and nature of f & b service operations. It
would develop the essential attributes and elementary skills of students in the
service procedures.
2. Basics of Food and Beverage Service Department (Food and Beverage) will be
covered in the semester.

Chapter 1      Control Methods                                                                                                                                                                   10
1.1 Introduction
1.2 Functions of a control system
1.3 Order Taking Methods – Triplicate checking System,
Duplicate checking System,
Service with order, Pre-ordered
1.4 Formats used – Kitchen Order Ticket, Beverage
Order Ticket, Special food checks
1.5 Flow chart of KOT & BOT
1.6 Methods of payment – Cash, Cheques, Credit cards /
Debit cards, Traveler’s cheques, Vouchers and

Chapter 2.       Menu knowledge                                                                                                                                                                15
2.1 Introduction
2.2 Types of Menu – A la Carte Menu & Table d’hôte
2.3 Menu Planning – Considerations and Constraints,
Religious and cultural dietary influences
2.4 Menu Terms
2.5 French Classical Menu sequence
2.6 Classical Food dishes – cover and accompaniments.

Chapter 3.     Beverages                                                                                                                                                                             15
3.1 Non Alcoholic Beverages – Definition, Classification
Stimulating – Tea, Coffee, Chocolate
Nourishing – Juices, Syrups, Squashes, Crushes,
Milk, Floats and Shakes
Refreshing – Waters – Aerated Water, Natural
Spring Water, Mineral Water,
Packaged drinking water
3.2 Alcoholic Beverages – Definition, Classification and
Fermented – Beer, Wine, Sake, Cider, Perry
Distilled – Spirits
Compound – Liqueurs.

Chapter 5.    Beers                                                                                                                                                                                      10
4.1 Introduction
4.2 Ingredients used
4.3 Production
4.4 Service – Glassware and temperature
4.5 Types and Brands – Indian and International.

Chapter 6.   Tobacco                                                                                                                                                                                    5
5.1 Introduction 5
5.2 Cigar – Parts and Structure of cigar, Terms referred
to colour of wrapper, Storage,
5.3 Brands of cigar
Cigarette – Brands of cigarettes

                                                                                                                                                                                                    TOTAL      60





Subject : Housekeeping Operations II
Subject Code : HS 203
Subject Credits : 04

Course outcomes:
1 Understand role of Housekeeping in the Hospitality Industry.
2 Study basic Skills for different tasks and aspects in Housekeeping.
3 Learn Operational aspects like Cleaning Routine of House Keeping
4 Understand Various Procedural aspects of cleaning public areas.

Chapter 1 Cleaning Routine of Housekeeping Department                                                                                                                            08
1.1 General principles of cleaning.
1.2 Work routine for floor supervisors and
1.3 Rules of the floor.

Chapter 2 Cleaning routine of Guest Rooms                                                                                                                                                   16
2.1 Daily Cleaning of occupied, Departure,
Vacant, Under Repair and VIP Rooms
2.2 Evening service and second service
2.3 Weekly/Periodic cleaning.
2.4 Spring cleaning procedures.

Chapter 3 Cleaning Routine of public areas                                                                                                                                                    08
3.1 Areas to be maintained
3.2 Daily, Weekly, and spring cleaning procedure
for public areas.

Chapter 4 Key Control                                                                                                                                                                                     04
4.1 Computerized keys
4.2 Manual keys
4.3 Key Control Procedures

Chapter 5 Control Desk                                                                                                                                                                                   08
5.1 Importance of Control Desk
5.2 Records maintained at Control Desk
5.3 Functions performed by Control Desk

Chapter 6 Housekeeping Supervision                                                                                                                                                             08
6.1 Importance of supervision
6.2 Checklist for inspection
6.3 Dirty Dozen

Chapter 7 Lost and Found Procedure                                                                                                                                                             08
7.1 Procedure for Guest articles
7.2 Procedure for Lost Hotel Property
7.3 Records maintained

                                                                                                                                                                                                             TOTAL  60




Subject : Front Office Operations II
Subject Code : HS 204
Subject Credits : 04

Course outcomes:
1 Understand role of Front Office in Hospitality Industry.
2 Study basic Skills for different tasks and aspects in Front Office.
3 Understand Various Front Office Operational Procedures.
4 Learn about Guest cycle in Front Office.
Chapter 1      Pre-Arrival Procedures                                                                                                                                                                           10
1.1 Pre-arrival activities (Preparing an arrival
notification etc.)
1.2 Procedure for VIP arrival
1.3 Procedure for group arrival (special
arrangements,meal coupons ,etc.)

Chapter 2     Guest Arrival                                                                                                                                                                                            14
2.1 Types of Registers (Register, Loose Leaf,
Registration Cards)
2.2 Receiving guest
Arrival procedure for different kinds of Guests.
(Foreign Guest. Confirmed Reservation,FITs,
Walk In)
2.3 Notification of guest arrival
2.4 Advance payment procedure.

Chapter 3     Guest Stay                                                                                                                                                                                              12
3.1 Rooming a guest(information of Hotel
Facilities & Room)
3.2 Procedure for room change
3.3 Safe deposit procedure.
3.4 Assisting Guest with various information

Chapter 4    Guest Departure                                                                                                                                                                                       12
4.1 Departure notification
4.2 Task performed at bell desk, cashier/reception
4.3 Express checkouts
4.4 Late check outs and charges

Chapter 5    Methods of Payment                                                                                                                                                                                12
5.1 Credit card handling
5.2 Travelers’cheques, Personal cheques
5.3 Handling cash Indian, Foreign currency
5.4 Other methods of payment (Travel agent , Bill
to Company etc.)

                                                                                                                                                                                                                          Total    60





Subject : Food Production – I
Subject Code : HS 205
Subject Credits : 1.5

Minimum 12 Individual Practical’s to be conducted during the semester.
The practical should comprise of the following:
1. Demonstration of stocks, soups and sauces- 1 practical
2. Types of sandwiches – 1 practical
3. Types of salads with dressings. – 1 practical
4. Demonstration of types of appetizers – 1 practical
5. Basic continental menus consisting of appetizer/soup, meat preparation with
suitable accompaniments &dessert – 8 practical’s

Practical Examination: (Internal & External)
 Exams to be conducted on basic Continental menu consisting of
Meat with Starch and Vegetable accompaniments & Dessert.
 The internal exams to be assessed by the internal examiner and external
exams by the external examiner.





Subject : Food and Beverage Service – II (P)
Subject Code : HS 206
Subject Credits : 1.5

1. Writing food and beverage checks
2. Menu planning, Cover layout and service of each course – 3 / 4 course lunch and
Menu – 2 Practical.
3. Menu planning, Cover layout and service of each course – 5 / 6 course lunch and
4. Menu planning, Cover layout and service of each course – 7 / 8 course lunch and
5. Service of Non-alcoholic beverages – Water, Syrups, Aerated Water, Tea, and
6. Service of Non- alcoholic beverages – Juices, Squashes, Mocktail, Specialty
coffee (Irish)
7. Service of alcoholic beverage – Beer (Bottled, Canned and Draught)
8. Service of Cigar and Cigarettes
9. Situation Handling – any five situations





Subject : Housekeeping Operations II
Subject Code : HS 207
Subject Credits : 1.5

Practicals: Minimum of 12 practicals to be conducted in the semester
1. Vacuum Cleaning
2. Bed making Day /Evening – Traditional and Modern methods.
3. Cleaning of different floor finishes, & use of floor scrubbing machine
4. Equipping Maids Carte / Trolley.
5. Daily Cleaning of Guest rooms – Departure, occupied and vacant.
6. Daily cleaning of Public Areas(Corridors)
7. Cleaning routine Restaurants / Admin. Offices / Staircases &
Elevators /Exterior areas.
8. Weekly / Spring-cleaning of Rooms and Public Areas
9. Understanding Inspection records –Checklist
10. Monogramming
11. Linen Inventory – Stock Taking
12. Identification and Construction of – Plain, Basket, Figured etc weaves.




Subject : Front Office Operations II
Subject Code : HS 208
Subject Credits : 1.5

Practicals – Minimum of 12 practicals to be conducted during the semester
1. Preparing for VIP and Group Arrivals
2. Guest arrival procedures.
3. Procedures for dealing with Walk-ins, Scanty Baggage while taking advance
4. Registration process for Walk-ins, FIT, Corporate Guests, Group / Crew.
5. Rooming a guest procedure
6. Room Change procedures.
7. Handling guest departures / check outs.
8. Express Check Outs
9. Various methods of payments – Credit / Debit Card, Travelers’ Cheque ,
Personal Cheque,
10. Cash – Indian and Foreign Currency, Travel Agents Voucher, BTC.
11. Role Plays- Taking a wakeup call
12. Role Play – Handling a reservation of a guest who is a black listed
13. Role Play – Handling a check in procedure of a foreigner.





Subject : French
Subject Code : HS 209
Subject Credits : 02

Course Outcome:
1 To understand the importance of French in Hotel Operations.
2 Help to acquire the correct pronunciation of French terminology.
3 Basic introduction to spoken French.
Chapter No. 1      General French                                                                                                                                                    10
1.1 Pronunciation
1.1.1 The Alphabet
1.1.2 The Accents
1.2 Numbers ( 0 to 100 )
1.2.1 Cardinal Numbers
1.2.2 Ordinal Numbers
1.3 Time – Only 24 hours clock
1.4 Calendar
1.4.1 Day of the Week
1.4.2 Month of the Year
1.4.3 Date
1.5 Weights and Measures

Chapter No. 2      Grammar                                                                                                                                                                08
2.1 Conjugation of verbs in the present
tense relevant to the Hotel Industry –
[only ‘je’, ‘nous’ and ‘vous’ forms] – also
the negative form[ne….pas]
2.2 Definite and Indefinite articles
2.3 Prepositions
2.4 Plural forms of names
2.5 Adjectives

Chapter No. 03    Food & Beverage Service                                                                                                                                        06
3.1 Restaurant Brigade
3.2 Hot Plate Language
3.3 The French Classical Menu (17courses)
with classic examples of each course
3.4 Wines – Classification of Wines
3.4.1 1Wines of France
3.5 Flatware Terminology

Chapter No. 04     Food Production                                                                                                                                                     06
4.1 The Role of Various Positions in
4.2 Ingredients used in the Kitchen
4.2.1 Dairy Products
4.2.2 Vegetables
4.2.3 Fruits
4.2.4 Herbs and Spices
4.2.5 Poultry
4.2.6 Fish
4.2.7 Meat
4.2.8 Cereals
4.2.9 Seasonings
4.3 French Cheeses
4.4 Culinary Terms in French

                                                                                                                                                                                                      Total    30





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