BSC H&ha Syllabus

KRISHNA UNIVERSITY
MACHILIPATNAM
BSC ( HOSPITALITY AND HOTEL ADMINISTRATION) SYLLABUS

(REVISED IN MAY 2016)
Revised Common Framework of CBCS for Colleges in Andhra Pradesh
(A.P. State Council of Higher Education)
B.S.C H&HA
SYLLABUS
SEMESTER - I
Tota
Sno Course l Mid Sem Sem End Teaching Credits
Marks Exam* Exam Hours
1 First Language 100 25 75 4 3
English
2 Second Language 100 25 75 4 3
(Tel/Hin/Urdu/Sans/French
/Japanese…)
3 Foundation Course - 50 0 50 2 2
1HVPE (Human Values &
Professional Ethics)
4 Foundation course -2 50 0 50 2 2
Environmental Studies
5 House Keeping-1 100 25 75 4 4

6 House Keeping-1 50 25 25 2 2
Practical
7 Food Production-1 100 25 75 4 4
8 Food production-1 50 25 25 2 2
Practical
9 Food& Beverage 100 25 75 4 4
Service-1
Service-1
Practical
11 Front Office-1 50 25 25 2 2
12 Front Office -1 Practical 100 25 75 4 4
900 36 34
Revised Common Framework of CBCS for Colleges in
Andhra Pradesh
SYLLABUS
SEMESTER - II
Tota
Sno Course l Mid Sem Sem End Teaching Credits
English
/Japanese…)
3 Foundation course – 3A 50 0 50 2 2
Information and
Communication
Technology-I
4 Foundation course –4A 50 0 50 2 2
Communication &Soft
Skills
5 House Keeping-II 100 25 75 4 4

Practical
7 Food Production-II 100 25 75 4 4
8 Food production-II 50 25 25 2 2
Practical
Service-II
Service-II
Practical
11 Front Office-II 50 25 25 2 2
12 Front Office -II Practical 100 25 75 4 4
900 36 34
SYLLABUS
SEMESTER - III
Table-3: B.Sc H &HA( Hospitality and Hotel Administration)

Choice Based Credit System (CBCS) Syllabus 2016-17
SEMESTER - III
Sno Course Total Mid Sem Sem End Teaching Credits
Marks Exam Exam Hours
English
(Tel/Hin/Urdu/Sans
French/Japeenees…)
Foundation Course – 3B
Information &
Communication
3 Technology-2 50 0 50 2 2
4 Foundation course -2B 50 0 50 2 2

Communication & Soft
Skills -2
5 Food & Beverage -III 100 25 75 5 4
Practical -III
7 House Keeping-III 100 25 75 5 4

8 House Keeping 50 25 25 2 2
Practical-III
9 Front Office -III 100 25 75 5 4
10 Front Office Practical-III 50 25 25 2 2
11 Food Production -III 100 25 75 5 4
12 Food Production 50 25 25 2 2
Practical-III
Total 900 - - 33 34
SYLLABUS
SEMESTER - IV

Marks Exam* Exam Hours**
1 Foundation Course – 50 0 50 2 2
4C Communication & Soft
Skills-3
2 Foundation Course – 5# 50 0 50 2 2
Analytical Skills
3 Foundation Course - 6 50 0 50 2 2
Entrepreneurship Education
4 Foundation course – 7 50 0 50 2 2
Leadership Education
5 Front Office Industrial 100 25 75 192 6

Exposure Training - IV
6 House Keeping 100 25 75 192 6
Industrial Exposure
Training - IV
7 Food & Beverage 100 25 75 192 6
Industrial Exposure
Training - IV
Industrial Exposure
Training - IV
Total 600 - - 776 32
Note: 2months Of Industrial Training for all four hotel management

department Subjects together Is allocated and After completion of
Training Inter Semester viva voce of 25 marks and Semester end Viva
vocewill be of 75 marks .
SYLLABUS
SEMESTER - V
Sno Course Total Mid Sem End Teachin Credits

Sem g
Mark Exam Exam Hours
s
1 Food Production –IV 100 25 75 5 4
Practical – IV
Management
3 Accommodation 100 25 75 5 4
Management
4 Bar Management 100 25 75 5 4
5 Elective*-4
1. Cargo and Air
Ticketing Management
Or 100 25 75 4 4
2.Human Resource
Management
Elective*-5:
6
1.Retail Management
Or 100 25 75 4 4
2.Sales & Marketing
Management
7 Elective*-6:
1. ACCOUNTANCY
Or 100 25 75 4 4
2. Tourism Managment
TOTAL 750 200 550 36

SYLLABUS
SEMESTER - VI
Sno Course Total Teaching Credits

Marks Hours
1 Specialized industrial Training 500 864 20
Hrs
Project Work-Student area of
2 interest 100 5
Marks Break up
Attendance 100 Marks

Training certificate 100 Marks
Training Log Book Evaluation 100 Marks
Training Presentation 100 Marks
Viva Voce 100 Marks
Total Credits : 185

SEMESTER - I
SYLLABUS
SEMESTER - I
Teachin Credit
Sno Course Total Mid Sem Sem End g s
English
/Japanese…)
3 Foundation Course - 50 0 50 2 2
1HVPE (Human Values &
Professional Ethics)
4 Foundation course -2 50 0 50 2 2
Environmental Studies
5 House Keeping-1 100 25 75 4 4

6 House Keeping-1 50 25 25 2 2
Practical
7 Food Production-1 100 25 75 4 4
8 Food production-1 50 25 25 2 2
Practical
Service-1
Service-1
Practical
11 Front Office-1 50 25 25 2 2
12 Front Office -1 Practical 100 25 75 4 4
900 36 34
KRISHNA UNIVERSITY
MACHILIPATNAM
GENERAL ENGLISH SYLLABUSFOR B.A/B.Com/B.Sc COURSESunder CBCS
w.e.f. 2015-16 (Revised in April, 2016)
SEMESTER – I
1. Every unit shall state the objectives and expected deliverables.

2. Every lesson shall have
i) Questions on subject comprehension, paragraph, short note, single
sentence answer types
ii) Exercises on vocabulary, syntax, and pronunciation
iii) Language exercises shall include exercises in paraphrasing, note-making
and report writing wherever possible
iv) Pre -reading and post- reading activities.
Unit – I
PROSE
1. A.P. J. Abdul Kalam: The Knowledge Society (from Ignited Minds)
2. NgugiWaThiong’o: The Language of African Literature (from Decolonizing the
Mind)
Unit – II
POETRY
1. Robert Frost: The Road Not Taken
2. Nissim Ezekiel: Night of the Scorpion
Unit – III SHORT
STORY
1. Mulk Raj Anand : The Lost Child
2. Henry Lawson: The Loaded Dog
Unit – IV
ONE - ACT PLAY
William Shakespeare: The Merchant of Venice (Court Scene – Act IV Scene -1)
Unit – V
LANGUAGE ACTIVITY
1. Classroom and Laboratory Activities
i. Single Sentence Answer Questions on Vocabulary (spelling),
sound(pronunciation), sense (meaning), and syntax (usage)
2. Classroom Activity
i. Exercises in Articles and Prepositions
ii. Exercises in Tenses, Interrogatives and Question tags
Note: In classroom instruction it may be ensured that the theoretical and practical
components of CSS-I complement the language activity in this semester.
ANY ONE LANGUAGE MAY BE OPTED
(TELUUGU/SANSKRIT/HINDI/URDU/FRENCH)
KRISHNA UNIVERSITY
MACHILIPATNAM
GENERAL FRENCH SYLLABUS FOR B.Sc(H&HA) COURSES under CBCS
French
UNIT: 1
Lesson-l: Introduction the language - letters of alphabet and their pronunciation.
Lesson-2: Distinction between vowels and consonant words and the use of
different Accents, verbs and grammar.
Lesson-3: Self introduction - presenting and introducing another
Person - greetings - how to greet and reply to a greeting
UNIT: 2
Lesson-l: All reception desk of a hotel
Lesson-2: In the restaurant: dialogues between restaurant staff and the waiter,
between reception and the guest, etc.
UNIT: 3
Lesson-l: Name of profession, countries & nationalities, fruits & vegetables -introduction of
the number and gender of nouns and objectives
Lesson-2: Numerical from l to 100
UNIT: 4
Lesson-l: The time of the day
Lesson-2: Members of the family (simple sentence)
UNIT: 5
Lesson-l: Hotel and kitchen personnel: French terms and the duties involved
Lesson-2: Various terms in kitchen procedures and utensils used.

KRISHNA UNIVERSITY
MACHILIPATNAM
Foundation Course – 1
I. HUMAN VALUES AND PROFESSIONAL ETHICS

Common for BA/BCom/BSc/BBA/BCA Programmes
I Semester (Total 30 Hrs)
Unit-I : Introduction to Value Education
1. Value Education, Definition, Concept and Need for Value Education

2. The Content and Process of Value Education
3. Self-Exploration as a means of Value Education
4. Happiness and Prosperity as parts of Value Education
Unit-II : Harmony in the Human Being
1. Human Being is more than just the Body

2. Harmony of the Self (‘I’) with the Body
3. Understanding Myself as Co-existence of the Self and the Body
4. Understanding Needs of the Self and the Needs of the Body
Unit-III : Harmony in the Family and Society and Harmony in the Nature
1. Family as a basic unit of Human Interaction and Values in Relationships

2. The Basics for respect and today’s Crisis : Affection, Care, Guidance,
Reverence, Glory, Gratitude and Love
3. Comprehensive Human Goal : The Five dimensions of Human Endeavour
Unit-IV : Social Ethics
1. The Basics for Ethical Human conduct

2. Defects in Ethical Human Conduct
3. Holistic Alternative and Universal order
4. Universal Human Order and Ethical Conduct
Unit-V : Professional Ethics
1. Value Based Life and Profession

2. Professional Ethics and Right Understanding
3. Competence in Professional Ethics
4. Issues in Professional Ethics – The Current scenario
5. Vision for Holistic Technologies, Production System and Management Models
Reference Books :
1. A.N.Tripaty, Human Values, New Age International Publishers, 2003

2. Bajpai.B.L., Indian Ethos and Modern Management, New Royal Book Co.,
Lucknow, Reprinted, 2004
3. Bertrand Russell, Human Society in Ethics and Politics
4. Corliss Lamont, Philosophy of Humanism
5. Gaur.R.R., Sangal.R, Bagaria.G.P., A Foundation Course in Value Education,
Excel Books, 2009
6. Gaur.R.R., Sangal.R, Bagaria.G.P., Teacher’s Manual, Excel Books, 2009
7. I.C.Sharma, Ethical Philosophy of India, Nagin & Co., Julundhar
8. Mortimer.J.Adler, What Man has Made of Man
9. R.Subramanian, Professional Ethics, Oxford University Press
10. Text Book for Intermediate Ethics and Human Values, Board of Intermediate
Education & Telugu Academy, Hyderabad
11. William Lilly, Introduction to Ethics, Allied Publishers
Foundation Course-2: Environmental Studies
(Common for All UG Programmes)
Unit-I : Natural Resources: 6 Hrs
Definition, scope and importance. Need for public awareness.
Brief description of;

Forest recourses: Use and over-exploitation. Deforestation; timber extraction,
mining, dams. Effect of deforestation environment and tribal people
Water resources: Use and over–utilization. Effects of over utilization of surface and
ground water. Floods, drought.
Mineral resources: Use and exploitation, environmental effects of extracting and
using mineral resources.
Food resources: World food problems, Effects of modern agriculture; fertilizer-
pesticide, salinity problems.
Energy resources: Growing energy needs, renewable and non-renewable energy
sources, use of alternate energy sources.
Land resources: Land as resources, land degradation, man induced landslides, soil
erosion and desertification
Unit-II : Ecosystems, Biodiversity and its conservation 6 Hrs
Concept of an ecosystem
Structure and function of an
ecosystem Producers, consumers and
decomposers
Food chains, food webs and ecological pyramids
Characteristic features of the following ecosystems:-Forest ecosystem,Desert
ecosystem, Aquatic ecosystem.
Value of biodiversity: Consumptive use, productive use. Biodiversity in India.
Threats to biodiversity: habitat loss, poaching of wildlife, man wildlife conflicts.
Endangered and endemic species of India
Conservation of biodiversity
Unit-III : Environmental Pollution 6 Hrs

Definition, Causes, effects and control measures of:- Air
pollution, Water pollution, Soil pollution, Noise pollution
Solid waste management; Measures for safe urban and industrial waste disposal
Role of individual in prevention of pollution
Disaster management: Drought, floods and cyclones

Unit-IV : Social Issues and the Environment 6 Hrs
From Unsustainable to Sustainable development
Water conservation, rain water harvesting, watershed
management. Climate change, global warming, ozone layer
depletion,
Environment protection Act
Wildlife Protection Act, Forest Conservation Act
Unit-V : Human Population and the Environment 6 Hrs

Population explosion, impact on
environment. Family welfare Programme
Environment and human
health Women and Child
Welfare
Value Education
Role of Information Technology in Environment and human health.
References :
1. Environmental Studies by Dr.M.Satyanarayana,

Dr.M.V.R.K.Narasimhacharyulu, Dr.G. Rambabu and Dr.V.VivekaVardhani,
Published by Telugu Academy, Hyderabad.
2. Environmental Studies by R.C.Sharma, Gurbir Sangha, published by
Kalyani Publishers.
4. Environmental Studies by Purnima Smarath, published by Kalyani Publishers.
Syllabus for Hotel Management - I Semester
Course : BSc (H&HA) 101 Periods Per Week : 4 hours

External Marks: 75 Internal Marks: 25
Nature of Exams : Theory Duration of Exam : 3hrs
Housekeeping - I
Unit-1
Introduction: Meaning and definition. Importance of Housekeeping, Responsibility of
the Housekeeping department, a career in the Housekeeping department..
Housekeeping Department:
Unit - 2
Organizational framework of the Department (Large/Medium/Small Hotel), Role' of Key
Personnel in Housekeeping, Job Description and Job Specification of staff in the
department, Attributes and Qualities of the Housekeeping staff - skills of a good
Housekeeper, Interdepartmental Coordination with more emphasis on Front office and the
Maintenance department.
Unit-3
Housekeeping Procedures: Briefing, Debriefing, Gate pass, indenting from stores.
Inventory of Housekeeping Items.
Unit -4
House keeping control desk, Importance, Role, Co-ordination, check list, key control.
Handling Lost and Found, Forms, Formats and registers used in the Control Desk, Paging
systems and methods, Handling of Guest queries, problem, request, General operations
of control desk..
Unit-5
The Hotel Guest Room: Layout of guest room (Types), Layout of corridor and floor pantry,
Types of guest rooms. Guest Room Features – Housekeeping Perspective

External Marks: Internal Marks: 50
Nature of Exams : Practical Duration of Exam : 3hrs
Practical’s of House Keeping
01 Rooms layout and standard supplies. (Amenities)
02 Identification of cleaning equipments both manual and Mechanical. Use of different
Brushes, brooms, mops, identification of cleaning agents.
03 Maids Trolley: Set Up, Stocking and usage.
04 Bed making:
- Identifying of linen.
- Step by step procedure for making bed/ Turn down service.
Suggested Readings:
Hotel and Catering Studies – Ursula Jones

Hotel Hostel and Hospital Housekeeping – Joan C Branson & Margaret Lennox (ELBS).
Hotel House Keeping – Sudhir Andrews Publisher: Tata McGraw Hill.
Hotel Housekeeping Operations & Management – Raghubalan, Oxford University Press.
House Craft – Valerie Paul
House Keeping Management - Matt A. Casado; Wiley Publications
Housekeeping and Front Office – Jones
Housekeeping Management – Margaret M. Leappa & Aleta
Nitschke In House Management by A.K. Bhatiya. Key of House
Keeping by Dr. lal
Commercial Housekeeping & Maintenance – Stanley Thornes
Management of Hotel & Motel Security (Occupational Safety and Health) By H. Burstein,
Publisher :CRC
Managing Housekeeping Custodial Operation – Edwin B. Feldman Managing
Housekeeping Operations – Margaret Kappa & Aleta Nitschke Professional
Management of Housekeeping Operations (II Edn.)- Robert J. Martin & Thomas J.A.
Jones, Wiley Publication
B.Sc. (H & HM)I-Semester - I
Model Question Paper
Subject : House Keeping - I Subject Code : H & HA-101

Time : 3 Hr Marks : 75
Answer any 5 of the following 5 x 5 = 25 M
1. State the meaning and definition of Housekeeping

2. What is the role of House Keeping department?
3. Draw the organizational frame work of Housekeeping department of small Hotel?
4. Write a note on briefing and debriefing ?
5. Write the importance of Housekeeping Control Desk?
6. Draw the format of Inventory checklist for House keeping Items and explain
7. What are the methods of paging system in housekeeping control desk
Answer any 5 of the following 5 x 10 = 50 Marks
1. What are the importance and Responsibilites of Housekeeping department and scope
and careers in housekeeping department'?
2. Give the job description and Specification of House keeping Supervisor
3. What are the Qualities and Attributes of Housekeeping Staff and skills required by
a good Housekeeper?
4. Write in detail interdepartmental Coordination between House Keeping and other
departments with emphasis on Front Office and Maintenance department.
5. Illustrate the procedure for Handling Lost and Found ?
6. Explain the procedure for Handling Guest queries, problem, request, and operations of
Control Desk.
7. Draw the Layout of different types of guest room and explain?
8. As per the perspective of House keeping what are the features to be kept in mind
when planning a Guest Room Explain?
9. Draw the layout of Floor Pantry and the uses of guest Pantry?
10. Interpret the Organization chart of a Large Hotel and give the Role and
importance of Executive House Keeper?
Course : Bsc (H&HA) 102 Periods Per Week : 4

hours External Marks : 75 Internal Marks : 25
Food Production- I
Unit-I:
Introduction to cookery & its evolution - Aims and objectives of cooking
Food De Cuisine - Raw materials : classification and uses according to their
functions .
UNIT-2
Principles of food storage, Preparation of ingredients Mise-en-place and
methods of mixing, texture faults and remedies - Effects of heat on food:
Methods of cooking, time and temperature - Culinary
UNIT 3
Hygiene: introduction, importance and types.
Handling kitchen accidents e.g. burns, cuts, fractures and Heart
attack. Fire: Introduction, Types and how to extinguish different
types of fire
Unit-4
Kitchen organization: brigade, liaison of kitchen with other departments -
Duties of kitchen staff, functions of various sections of kitchen -
Unit-5
Kitchen equipment and tools, cleaning and maintenance - Kitchen structure ,
layout, receiving and preparing areas - Cooking areas, serving areas and wash
up areas - Safety precautions -Weight and measures
Course : Bsc (H&HA) 102 Periods/Week : 4 hours

External Marks : 25 Internal Marks : 25
FOOD PRODUCTION PRACTICALS
1. Proper usage of a kitchen knife and hand tools

2. Understanding the usage of small equipments
3. Familiarization, identification of commonly used raw material
4. Basic hygiene practices to be observed in the kitchen
5. First aid for cuts & burns
6 EGG COOKERY
Preparation of :
(i) Hard & soft boiled eggs.
(ii) Fried eggs.
(iii) Poached eggs.
(iv) Scrambled eggs.
(v) Omlelet’s (Plain, Spanish, Stuffed)
07 PREPARATION OF VEGETABLES
(i) Cuts of vegetables: Julienne, Jardinière ,Dices, Cubes, Macedoine,
Paysanne, Shredding, Concassé
ii) Mire-poix
iii) Blanching of Tomatoes and Capsicum.
iv) Cooking vegetables :Boiling (potatoes, peas),Frying (Aubergine, Potatoes)
Steaming (Cabbage),Braising (Potatoes),Braising (Onions, cabbage)
08 RICE & PULSES COOKING

(i) Identification of types of rice varieties & pulses.
(ii) Simple preparation of (a) Boiled rice (Draining & absorption) Method.
(iii) Fried rice.
(iv) Simple dal preparation
(v) Wheat, products like making chapattis, parathas, phulkas, Kulchas & puris.
Suggested Readings:
- Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie &

Jenkins
- Bakery & Confectionery By S. C Dubey, Publisher: Socity of Indian Bakers
- Cooking Essentials for the New Professional Chef
- Larder Chef By M J Leto & W K H Bode Publisher: Butterworth- Heinemann
- Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman
- Practical Cookery By Kinton & Cessarani
- Practical Professional Cookery By Kauffman & Cracknell
- Professional Cooking By Wayne Gisslen, Publisher Le Cordon Bleu
- Purchasing Selection and Procurement for the Hospitality Industry By
Andrew Hale
Feinstein and John M. Stefanelli
- The Professional Chef ( 4th Edition) By Le Rol A.Polsom
- The Professional Pastry Chef, Fourth Edition By Bo Friberg Publisher: Wiley
& Sons INC
- Theory of Catering By Kinton & Cessarani
- Theory of Cookery By K Arora, Publisher: Frank Brothers
B.Sc. (H & HA) Semester - I
Subject : FOOD PRODUCTION- I Subject Code : H & HA-103

Time : 3 Hrs Marks : 75
Answer the following 5 x 5 = 25 marks

1. Explain about the origin and evolution of cooking?
2. What are the sweetening and thickening agent used in cooking
3. What is Mise-en-Place?
4. Discuss importance of Hygiene in Food Production?
5. Duties and Responsibilities of Chef - De- Parte?
6. Explain how heat effects on food?
7. Explain the safety precautions in cooking areas?
8. Explain cleaning and maintenance of kitchen equipment?
Answer any 5 of the Following 10 x 5 = 50 marks
1. What are the aims and objectives of cooking? Explain it?

2. Explain about classification of raw materials and their uses in cooking?
3. Discuss in detail about combining and mixing methods in food production?
4. Explain about the methods of cooking with examples?
5. How to handle Kitchen accidents? Eg. Burns, Cuts, Fractures, Heart
Attacks
6. Explain about types of fire used in kitchen
7. Classify the kitchen equipment and explain it?
8. What are the duties and responsibilities of Executive Chef?
9. Draw the organization chart of Kitchen?
10. Write a note on receiving, preparing and cooking areas in hotel?
Course : Bsc (H&HA) 103 Periods Per Week : 4 hours External

Marks : 75 Internal Marks : 25
Food& beverage service- I
Unit – 1
F&B Services: –Introduction, Importance, Function, Sections Classification
of catering establishment- commercial and non commercial
Unit-2
Food and Beverage Service Areas in a Hotel
• Restaurants and their subdivisions: Coffee Shop, Room Service, Bars,
Banquets, Discotheques, Grill Room, Snack Bar, Executive Lounges, Business
Centers and Night Club
Unit - 3
Ancillary Areas of Food and Beverage Service
• Back areas: Still Room, Wash-up, Hot-Plate, Plate Room, Kitchen Stewarding
Unit- 4
Departmental Organization & Staffing – Organization Structure of F&B
Services in different types of Hotels. Job Descriptions and Job specifications of
different F&B service positions, attributes of F&B personnel
Unit- 5
Food & Beverage Service equipment : Operating equipment, Requirements,
Criteria for selection quantity and types. Classification of crockery/ cutlery/
glassware/ hollowware/ flatware/ special equipment upkeep and
maintenance of equipment., Furniture, Linen, Disposables. Rules of Laying a
table, Cover Definition and different layouts of Cover, Rules of waiting at the
table, Do`s and Don`ts of Waiter,
Course : Bsc (H&HA) 103 Periods Per Week : 3 hrs

Practical: Food and Beverage Service Practical -I
Basic Etiquettes for Restaurant Staff.

1. Grooming and Hygiene
2. Identification of Restaurant and Bar equipment.
3. Knowledge of other interlink department.
4. Training:
1. Telephone Etiquettes.
2. Carrying Salvers and Room service trays
3. Holding of plates(Soiled and Fresh)
4. Holding of glassware.
5. Holding of Cutlery.
6. Laying of Table Cloth & Relaying.
7. Napkin folding with video presentations
Suggested Readings:
- Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher: ELBS
- Food & Beverage Service Management- Brian Varghese
- Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw Hill.
Food &Beverage Service Lillicrap & Cousins, ELBS
- Introduction F& B Service- Brown, Heppner & Deegan
- Menu Planning- Jaksa Kivela, Hospitality Press
- Modern Restaurant Service – John Fuller, Hutchinson
- Professional Food & Beverage Service Management -Brian Varghese
- The Restaurant ( From Concept to Operation)
- The Waiter Handbook By Grahm Brown, Publisher: Global Books & Subscription Service
B.Sc. (H & HA)I-Semester - I
Subject : FOOD & BEVERAGE SERVICE - I Subject Code : H & HA-103

Time : 3 Hr Marks : 75
Section-A
Answer any Five Questions
Each question carries 5 marks 5 × 5 = 25 Marks
1. Briefly Explain about Classification of catering establishment?

2. Define a Restaurant? What are the different types of Service Outlets
3. Distinguish between Night Club and Pub?
4. State the various ancillary Food and Beverage Service Area?
th
5 Draw e Organization Chart of Food and Beverage Department of
Large Hotel.
6. Enumerate the Criteria of Selection of Equipment of Food and
Beverage Department?
7) Define Cover? Draw neat layout of a A` la Carte Cover for 3
course Menu ?
8) Do`s and Don`ts of a Waiter?
Answer any 5 of the Following 5 x 10 = 50 Marks
1. Write in detail about Commercial and non - commercial Establishment?

2. Explain the Following
a) Coffee Shop, b) Grill Room, c) Speciality Restaurant d) Bar e) Lounge Bar
3. Explain about Kitchen Stewarding in Detail?

4. Write a note on Still Room and Plate Room?
5. State about Job Description and Job Specification of Food and
Beverage Manager?
6. Write in detail about Attributes of a Waiter?

7. Enumerate the rules of Laying the table ?
8. Write in detail about rules of waiting at the table?
9. Discuss the points to be considered when selecting Crocker for a
Restaurant?
10. Draw different Glassware used in a Restaurant along with their Sizes
and intend uses.

Course : Bsc (H&HA) 104 Periods Per Week : 4 hours
Front Office - I
Unit 1:
Tourism Industry: Introduction, 5 A’s of tourism,
Hospitality Industry: Introduction, origin and its nature, Development
and growth in India
Unit 2:
Accommodation Industry, Types & Classification of Hotels on different basis;
Star Categorization, Heritage Hotels and others.
Unit 3:
Organization structure of hotels, Various departments and sub-departments
in a hotel, Their profile and activities.
Unit 4:
Front Office: Functions and its importance, Different sections of the front office
department and their importance - Reservation, Reception, Concierge, Bell
desk, Lobby, Telephones, Cashier. Inter and intra-department coordination
Unit 5:
Types of rooms and food plans - Different section of front office and their
importance. Layout. of front office department - Equipments used in front
office -Planning the F.O. and lobby - Qualities, social skills, poise, voice and
speech required of front office staff - Hotel Brochure - Facilities available in
hotel - Tariff - Glossary of F.O. Terms.

External Marks: Internal Marks : 50
- Know DO’S and Don’ts of conducting themselves in the front office

- Personal grooming
- Knowledge of equipments
- Inter department and intra department co-ordination/linkages
- Handling situations
- Front office terminology
Suggested Readings:
1)Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill
2) Managing Front Office Operations – Kasavana & Brooks Educational Institution
AHMA
3) Front Office – operations and management – Ahmed Ismail (Thomson Delmar).
4) Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.
5) Front Office Operations – Colin Dix & Chris Baird.
6) Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers
7) Managing Front Office Operations By Kasavana & Brooks
8) Principles of Hotel Front Office Operations, Sue Baker & Jermy Huyton, Continum
9) Check in Check out- Jerome Vallen
10) Hotel Front Office Management, 4th Edition by James Socrates Bardi; Wiley
International
B.Sc. (H & HA) Semester - I
Subject : Front office- I Subject Code : H & HA-104

Answer Any five of the following 5 x 5 = 25 marks
1. List the advantages of tourism?

2. Classify the hotels on the basis of star category?
3. Write five types of hotels with suitable examples?
4. Explain in brief the qualities required for a front office staff?
5. Write the duties and responsibilities of a reservation assistant?
6. what are the functions of a concierge?
7. What is hotel brochure and what does it contain?
8. Explain the following terms
i) Walk -in ii) Flotel iii) Rack Rate iv) Skipper V) Scanty baggage
Answer any five of the Following 5x 10 = 50 Marks
1. Define Tourism and explain the importance of Tourism in hotel Industry?

2. Explain the growth of hotel industry in 21st Century?
3. What do you understand by the word organization structure? Draw the structure of
organization in a five star hotel?
4. List the departments in a hotel and explain their functions?
5. What are the various sections of front office and explain their functions?
6. Explain the hierarchy of a front office and explain their functions?
7. Explain the interdepartmental coordination between front office and other
departments?
8. What do you understand by the term "Price Plan" ? What are different types of Price
Plan?
9. Draw the layout of front desk and identify the equipments and places?
10. What are the various equipments used in front office department and explain their
importance?
SYLLABUS
SEMESTER - II
SYLLABUS
SEMESTER - II

English
/Japanese…)
3 Foundation course - 3 50 0 50 2 2
Information &
Communication
Technology
4 Foundation course –4A 50 0 50 2 2
Communication & Soft
Skills

Practical
7 Food Production-II 100 25 75 4 4
8 Food production-II 50 25 25 2 2
Practical
Service-II
Service-II
Practical
11 Front Office-II 50 25 25 2 2
12 Front Office -II Practical 100 25 75 4 4
900 36 34
KRISHNA UNIVERSITY
MACHILIPATNAM
GENERAL ENGLISH SYLLABUSFOR B.A/B.Com/B.Sc COURSESunder CBCS

SEMESTER – II
Unit – I
PROSE
1. J. B.S Haldane: The Scientific Point of View
2. A.G. Gardiner : On Shaking Hands
Unit - II
POETRY
1. John Keats: Ode to Autumn
2. KishwarNaheed : I am not that Woman (from An Anthology of
Commonwealth Poetry edited by C.D. Narasimhaiah)
Unit –III
SHORT STORY
1. Ruskin Bond : The Boy Who Broke the Bank
2. R. K. Narayan : Half a Rupee Worth
Unit – IV
ONE ACT PLAY
Anton Chekhov: The Proposal
Unit – V
LANGUAGE ACTIVITY
1. Classroom and Laboratory Activities

i. Transformation of Sentences (Voice, Speech and Degrees)
ii. Dialogue Practice (Oral)
iii. Listening Comprehension
2. Classroom Activity
i. Guided Composition
ii. Dialogue Writing
iii. Reading Comprehension
(TELUGU/SANSKRIT/HINDI/URDU/FRENCH)
KRISHNA UNIVERSITY
MACHILIPATNAM
HOTEL FRENCH
Objective: To enable the students to speak and write simple sentences, understand
terms pertaining to the hotel and catering activities.
Unit I - Time, Days of the week, months of the year and seasons.
Unit II - Vegetables, fruits, cereals dairy products.
Unit III - Relations & house.
Unit IV - Culinary terms (Food) & various utensils used in kitchen.
Unit V - Poultry, Fish, meat wines and weights & measures
Recommended Books: - Course de langue et de Civilization
Franchises I - Goyal Publications 2001.

Foundation Course – 3 A
Information & Communication Technology-I
(Computer Fundamentals and Office Tools)
(Common for all UG Programs) (30 hrs. of Teaching Learning including Lab)
Unit-I: Basics of Computers :Definition of a Computer - Characteristics and Applications of
Computers – Block Diagram of a Digital Computer – Classification of Computers based on
size
and working – Central Processing Unit – I/O Devices. Unit-II: Primary, Auxiliary and Cache
Memory – Memory Devices. Software, Hardware, Firmware and People ware – Definition
and Types of Operating System – Functions of an Operating System – MS-DOS – MS
Windows – Desktop, Computer, Documents, Pictures, Music, Videos, Recycle Bin, Task
Bar – Control Pane.
Unit-III: MS-Word
Features of MS-Word – MS-Word Window Components – Creating, Editing, Formatting and
Printing of Documents – Headers and Footers – Insert/Draw Tables, Table Auto format –
Page Borders and Shading – Inserting Symbols, Shapes, Word Art, Page Numbers, Equations
–
Spelling and Grammar – Thesaurus – Mail Merge
Unit-IV: MS-PowerPoint
Features of PowerPoint – Creating a Blank Presentation - Creating a Presentation using
a Template - Inserting and Deleting Slides in a Presentation – Adding Clip Art/Pictures -
Inserting
Other Objects, Audio, Video - Resizing and Scaling of an Object – Slide Transition – Custom
Animation
Unit-V: MS-Excel
Overview of Excel features – Creating a new worksheet, Selecting cells, Entering and editing
Text, Numbers, Formulae, Referencing cells – Inserting Rows/Columns –Changing column
widths and row heights, auto format, changing font sizes, colors, shading.
References:
1. Fundamentals of Computers by ReemaThareja, Publishers : Oxford University Press,India
2. Fundamentals of Computers by V.Raja Raman, Publishers : PHI
3. Microsoft Office 2010 Bible by John Walkenbach, Herb Tyson, Michael R.Groh
andFaitheWempen, Publishers : Wiley
Foundation Course-4A
Communication and Soft Skills-1
Course Content (30 Hours)
Vocabulary is considered the key to communication and it plays a great role for learners in
acquiring a language. The first unit, therefore, is on the different aspects of
vocabulary.Since English is a predicate-oriented language, there are two units on grammar
focusing on the verb phrase. Listening and speaking are the two receptive skills. Listening is
the basic skill of communication, and reading helps a person refine their writing skills. Unit
IV and Unit V are on
listening and reading respectively.
Unit I: Vocabulary Building
1.(a) Prefixes and Suffixes
(b) Conversion
(c) Compounding
(d) Analogy
2. One-Word Substitutes
3. Words Often Confused
4. Synonyms and Antonyms
5. Phrasal Verbs
Unit II: Grammar - 1
1. Types of Verbs
2. Subject-Verb Agreement
Unit III: Grammar - 2
1. Meanings of Modals
2. Tense (Present and Past) and Aspect
3. The Several Possibilities for Denoting Future Time
4. Articles and Prepositions
Unit IV: Listening Skills
1. The Importance of Listening
2. Types of Listening
3. Barriers/Obstacles to Effective Listening
4. Strategies for Effective Listening
Unit V: Reading Skills
1. Skimming
2. Scanning
3. Intensive Reading and Extensive Reading
4. Comprehension
Syllabus for Hotel Management - II Semester
Course : Bsc (H&HA) 201 Periods Per Week : 4 hours External

Marks: 75 Internal Marks: 25
Housekeeping II
Theory
Unit-1
Cleaning Science: Characteristics of a good cleaning agent, PH scale and
cleaning agent with their application, Types of cleaning agent, cleaning
products (Domestic and Industrial).,Cleaning Equipment: Types of Equipment,
Operating Principles of Equipment, Characteristics of Good equipment
(Mechanical/Manual), Storage, Upkeep, and Maintenance of equipment.
Unit -2
Standard cleaning methods: Manual procedure – Work cards – Cleaning
routine: daily, periodical and spring cleaning, servicing of guest rooms-
Servicing of departure rooms – Servicing of vacant rooms –turn down services-
Check – lists of supplies to replenish-Standard contents of a guest room –
placement – Frequency of change.
Unit -3
Cleaning of various surfaces and metals: floors, walls and laminated surfaces-
cleaning of public areas- Lobbies, elevators, restaurants- Cleaning of food
service areas and employees’ areas.
Unit -4
Cleaning of Public Areas: Cleaning process, Cleaning and upkeep of Public
areas, (Lobby, Cloak rooms/ Restaurant/bar/banquet Halls/Administration
offices/Lifts and Elevators/Staircase/back areas/Front areas/ Corridor), Pest
Control: Types of pests, Control procedures, Safeguarding Assets: Concerns for
safety and security in Housekeeping operations, Concept of Safeguarding
assets.
Unit-5
Cleaning of Guest Rooms: Daily cleaning of (Occupied/Departure vacant Under
repair VIP rooms, Weekly cleaning/spring cleaning, Evening service, Systems &
procedures involved, Forms and Formats, Guest room cleaning - Replenishment
of Guest supplies and amenities.

External Marks: 25 Internal Marks : 25
i) Types of Cleaning
(ii) Cleaning Procedures of Guest Bed Rooms
(iii) Cleaning of Public Areas & Inspection of public areas (lobby, Restaurant,
staircase,) cloak rooms, corridor, offices, Back areas
(iv) Cleaning of different surfaces e.g. windows , tabletops, picture frames
under beds, on carpet, metal surfaces, tiles, marble and granite tops.

Food Production II
UNIT-1
Ingredients used in cooking-I: Cereals and Grains, Fruits and Vegetables, and
Sweetners- Types, Purchasing and Storing considerations.
Ingredients used in cooking-II: Milk and Milk Products, Salt and Oil & Fat -
Introduction, Types, Purchasing and Storing considerations.
UNIT-2
EGG, Meat (Lamb, Poultry, Beef, veal, pork & game birds) - Fish & Shell Fish.
Introduction, Types, Purchasing and Storing considerations.
UNIT-3
Roux"s ,Stocks, soups: classification and types - Soup garnishes and
accompaniments, thickening agents, binding agent and clarifying agents -
UNIT-4
Sauces: Classification of mother sauces with five derivatives - Proprietary
sauces and compound butters -Accompaniments and garnishes -Flavouring and
colouring agents
UNIT-5
Bakery: Flour - types, uses and storage - Different dough’s used in bakery -
Sugar: types ,uses and storage, different stages of sugar when melted and its
application in bakery - Effect of temperature and different temperatures used
in bakery for different products - Role of egg, fat and leavening agents in bakery
products - Methods of bread and cake making : different methods, Faults and
their remedies.

External Marks:25 Internal Marks : 25
Food Production -II
1. Preparation of stocks: - Demonstration + Preparation of white stock, brown

stock, fish stock.
2. Preparation of sauces: - Demonstration + Preparation of basic mother
sauces & 2-3 derivatives of each.
3. Preparation of soups:-
• Consomme - royale, Carmen, Claremont, ambassadrice, Indienne.
• Cream - tomato, spinach, vegetable
• Puree - lentils, peas, carrots
• Broth - scotch broth, minestrone
• Veloutes - cream de volaille princesse, veloute dame blanch / marielouise
• National soups - mulugutwanny, French onion, ox-tail.
• Bisque - prawn, shrimp
Identification and preparation of fish

Cuts of fish (fillet, dame, troncon, paupiette, goujon)
Preparation of simple fish - saumon grille, pomfret Meuniere, sole Mornay,
fish Orly, fish Colbert, alaanglaise.
7. Identification and preparation of poultry:-
• Cuts of poultry, preparation and jointing of chicken, preparing of simple
dishes such as Poulet roti al’anglaise, Poulet grille diable, Poulet sauté
chasseur, Poulet Maryland.
8. Identification & preparation of meat: - Identification of various cuts -
Carcasse demonstration of lamb & pork - preparation of basic cuts as lamb
& pork chops, tournedoes, fillet steak & escalope - Roast leg of lamb.
Suggested Readings:
1. Art of Indian Cookery, Rocky Mohan, Roli Prasad
2. Cooking with Masters, J. Inder Singh Kalra, Allied
3. Modern Cookery (Vol-I) For Teaching & Trade, Philip E. Thangam, Orient Longman
Larousse Gastronomique-Cookery Encyclopedia, Paul Hamlyn
4. The Complete Guide to the Art of Modern Cookery, Escoffier

Food& Beverage Service II
Theory
Unit – 1
Menu: –Introduction, Importance, and Menu Planning Considerations and
Constrains, Menu Terms , Menu Design.
Unit -2
Types of Menu (detailed description of each type): A` la Carte & Table D`Hote,
French Classical Menu Factors affecting menu item selection. Food
Accompaniment with their covers, Indian Regional Dishes, Accompaniments
and service.
Unit- 3
Types of meals -
• Breakfast – Introduction, Types, Service methods, a la carte, and TDH setups.
• Brunch, Lunch, Hi- tea, Supper, Dinner,and others
Unit-4
Food and Beverage Service Methods
• Table Service – Silver/English, Family, American, Butler/ French, Russian
• Self Service - Buffet and Cafeteria Service
• Specialized Service – Gueridon, Tray, Trolley, Lounge, Room service
operation and procedures.
• Single Point Service- Takeaway, Vending, Kiosks, Food Courts, Bars, Automats
Unit-5
Control Methods-
• Billing methods – Duplicate and Triplicate system, KOTs and BOTs,
Computerized KOTs
• Necessity and functions of a control system, F&B Control cycle and
monitoring

External Marks:25 Internal Marks : 25
Food and Beverage Service - II

Napkins foldings -
- Cover Set – ups
• Breakfast. Lunch Dinner with wine glasses.
• Ala carte and table d hote and different courses.
. Rota
o Receiving
o Seat allotment.
o Introduction of
Waiter. o Poring of
Water.
o Unfold of Napkin
o Presenting Menu
Card. o Order taking.
o Offering Plate.
o Serving
techniques. o
Ashtray changing. o
Clearance.
o Cheque presentation.
Suggested Readings:
Food & Beverage Service - Dennis R.Lillicrap. & John .A. Cousins. Publisher: ELBS
Food & Beverage Service Management- Brian Varghese
Food & Beverage Service Training Manual - Sudhir Andrews, Tata McGraw Hill. Food &
Beverage Service Lillicrap & Cousins, ELBS Introduction F& B Service- Brown, Heppner &
Deegan

Front Office II
Unit-1
Organisation structure of front office of different category of hotels, Qualities
of Front office staff, Job description and specification of front office staff
Unit 2:
Equipments used at front office - Room Rack, Mail, Message, and Key Rack,
Reservation Racks, Information Rack, Folio Trays, Account Posting Machine,
Voucher Rack, Cash Register Support Devices, Telecommunications Equipments
, Knowledge of rooms and plans, Basis of Room charging, Tariff fixation
Unit 3:
Frond desk operations & functions during different stages of guest cycle. Role
and functions of lobby manager, handling complaints.
Unit 4:
Reservation: Concept, importance, types, channels and systems, Procedure of
taking reservation ,Overbooking, amendments and cancellations, Group
Reservation: Sources, issues in handling groups, procedure
Unit 5:
Countries - capital currency and their Indian equivalents FEMA, RBI regulations,
Tourist information in India - Reseats, historical and important cities, wild life,
monuments and festivals -Role of International airlines in tourism -
International timings-and calculation or time difference between countries -
Country code and the country they belong to.

External Marks: 25 Internal Marks : 25
Front Office -II
 Skill to handle guest arrival (FIT and groups) including registering the
guests and rooming the guest functions.
 Skills to handle telephones at the reception- receive/ record messages.
 Skills to handle guest departure (fits and groups)
 Preparation and study of countries, capitals, currencies, airlines and
 flags chart
 Identification of F.O. equipment. Telephone handling at Reservations
and Standard phrases.
 Role play :At the porch, Guest driving in. Doorman opening the door
 and saluting guest; Calling bell boy.
 At the Front Desk : Guest arriving ; greeting & offering welcome drink,
Checking if there is a booking

FAMILARISATION WITH RECORD BOOKS, LISTS &FORMS SUCH. AS :
(i) Arrival/ departure register
(ii) Departure intimation
(iii) Arrival/ Departure list
(iv) No show/ cancellation repot
(v) VIP List
(vi) Fruits & Flowers requisition
(vii) Left luggage register
(viii) Bell boy movement control sheet
(ix) Scanty Baggage Register
(x) Arrival & Departure errands cards
(xi) Expected arrival/ departure list
Suggested Readings:
1) Front Office Training manual – Sudhir Andrews. Publisher: TatA Mac Graw Hill
2) Managing Front Office Operations – Kasavana & Brooks Educational Institution AHMA
3) Front Office – operations and management – Ahmed Ismail (Thomson Delmar).
4) Managing Computers in Hospitality Industry – Michael Kasavana & Cahell.
5) Front Office Operations – Colin Dix & Chris Baird.
6) Front office Operation Management- S.K Bhatnagar, Publisher: Frank Brothers
7) Managing Front Office Operations By Kasavana & Brooks
8) Principles of Hotel Front Office Operations,
SYLLABUS
SEMESTER - III
Revised Common Framework of CBCS for Colleges in
Andhra Pradesh
SYLLABUS
SEMESTER - III
Table-3: B.Sc H &HA( Hospitality and Hotel Administration)
Choice Based Credit System (CBCS) Syllabus 2015-16-SEMESTER - III
Teachin Credit
Sno Course Total Mid Sem Sem End g s
Marks Exam Exam Hours
English
(Tel/Hin/Urdu/Sans
French/Japeenees…)
3 Foundation Course – 5 50 0 50 2 2
Information &
Communication
Technology–2
(Internet Fundamentals and
Web Tools)
4 Foundation course -2B 50 0 50 2 2
Communication and Soft
Skills-2
5 Food & Beverage –III 100 25 75 5 4
Practical –III
7 House Keeping-III 100 25 75 5 4

8 House Keeping 50 25 25 2 2
Practical-III
9 Front Office –III 100 25 75 5 4
10 Front Office Practical-III 50 25 25 2 2
11 Food Production –III 100 25 75 5 4
Practical-III
Total 900 - - 35 34
KRISHNA UNIVERSITY
MACHILIPATNAM
GENERAL ENGLISH SYLLABUS FOR B.A/B.Com/B.Sc COURSES under CBCS
SEMESTER –III
M.K. Gandhi: Shyness My Shield (from The Story of My Experiments with Truth)
Alexis C. Madrigal: Why People Really Love Technology: An Interview with

Genevieve
Gabriel Okara: Once upon a Time
Seamus Heaney: Digging
Jhumpa Lahiri: The Interpreter of Maladies
Shashi Deshpande: The Beloved Charioteer
Gurajada Appa Rao: Kanyasulkam, translated by C. Vijayasree & T.

VijayaKumar (Acts
LANGUAGE ACTIVITY
Classroom and Laboratory Activities
JAM Sessions
Note Taking
Reporting for the Media
Expansion of an idea
Classroom Activity
Transformation of sentences ( Simple-Complex- Compound Sentences)
Note Making
Report Writing
Writing for the Media

Note: In classroom instruction it may be ensured that the theoretical and practical
components of CSS-II complement the language activity in this semester.

(TELUGU/SANSKRIT/HINDI/URDU/FRENCH)
KRISHNA UNIVERSITY
MACHILIPATNAM
FRENCH SYLLABUS FOR B.Sc(H&HA) COURSES under CBCS
SEMESTER –III
UNIT - I - La gastronomie
UNIT - II - La voiture et la route
UNIT - III - L’hôtel
UNIT IV - L’aéroport et la gare
UNIT V - Au café et au restaurant

Foundation Course -3B
Information & Communication Technology–2
(Internet Fundamentals and Web Tools)
(Common for All UG Programs) (30 Hours of Teaching Learning including Lab)
Unit-I: Fundamentals of Internet : Networking Concepts, Data Communication – Types of
Networking, Internet and its Services, Internet Addressing – Internet Applications –
Computer
Viruses and its types – Browser –Types of Browsers. Unit-II:Internet applications: Using
Internet Explorer, Standard Internet Explorer Buttons, Entering a Web Site Address,
Searching the Internet – Introduction to Social Networking: twitter, tumblr, Linkedin,
facebook, flickr, skype, yelp, vimeo, yahoo!, google+, youtube, WhatsApp, etc.
Unit-III:E-mail :Definition of E-mail - Advantages and Disadvantages – UserIds,

Passwords,
Email Addresses, Domain Names, Mailers, Message Components, Message Composition,
Mail
Management,Email Inner Workings.
Unit IV:WWW- Web Applications, Web Terminologies, Web Browsers,URL –
Components of
URL, Searching WWW – Search Engines and Examples Unit-III:Basic HTML: Basic
HTML – Web Terminology – Structure of a HTML Document –
HTML, Head and Body tags – Semantic and Syntactic Tags – HR, Heading, Font, Image and
Anchor Tags –Different types of Lists using tags – Table Tags, Image formats – Creation of
simple HTML Documents.
References :
1. Raymond Green Law and Ellen Hepp, Fundamentals of the Internet and the World Wide Web,
TMH
Publishers :
Foundation Course - 4B
Course Content(30 hours)
CSS-2 aims at improving the speaking skills of the learner. For many learners of English, the
sound-spelling relationship of the language appears anarchic. Another problem many Indian
learners face is English word accent. Unit I and Unit II help learners overcome these
problems to
a great extent. The remaining units are on the two productive skills, speaking and
writing. The
techniques of day-to-day conversations and the important characteristics of interviews
and GDs
presented in this course strengthen the learner's speaking skills. The last unit presents
various aspects of presentation in writing.
Unit I: Pronunciation-1
The Sounds of English
Unit II: Pronunciation–2
1. Word Accent
2. Intonation
Unit III: Speaking Skills-1
1. Conversation Skills
2. Interview Skills
3. Presentation Skills
4. Public Speaking
Unit IV: Speaking Skills-2

1. Role Play
2. Debate
3. Group Discussion
Unit V: Writing Skills
1. Spelling
2. Punctuation
3. Information
Transfer o Tables
o Bar Diagrams
o Line Graphs o
Pie Diagrams o
Flow Charts o
Tree Diagrams
Pictures
Syllabus for Hotel Management - III Semester

House Keeping-III
Unit :1
Housekeeping Supervision Importance of Inspection Checklist for Inspection

Typical Areas usually neglected where special attention is required. Self
Supervision Techniques for Cleaning Staff Degree of Discretion / Delegation
to Cleaning Staff.
Unit : 2
Linen / Uniform / Tailor Room Layout Types of Linen, Sizes, and Linen
Exchange Procedure Selection of Linen Storage Facilities and Conditions Par
Stock : Factors affecting Par Stock, Calculation of Par Stock Discard
Management Linen Inventory System Uniform Designing : Importance, Types,
Characteristics, Selection, Par Stock Function of Tailor Room Managing
Inventory Par level of linen, uniform, guest loan items, machines &
equipment, cleaning supplies & guest supplies Indenting from stores.
Unit 3
Laundry Commercial and On-site Laundry Flow process of Industrial
Laundering-OPL Stages in the Wash Cycle Laundry Equipment and
Machines Layout of the Laundry Laundry Agents Dry Cleaning Guest
Laundry/Valet service Stain removal
Unit 4
Flower arrangement Flower arrangement in Hotels Equipment and material
required for flower arrangement conditioning of plant material Styles of
flower arrangements Principles of design as applied to flower arrangement
Unit 5
key cards, key control register- issuing, return, changing of lock, key belts,
unusual occurrences. Cleaning of Different Types of Floor Surfaces Special
Services - baby sitting, second service, freshen up service, valet service.
Care and Cleaning of Metals Brass, Copper, Silver, EPNS, Bronze, Gun Metal,
Chromium pewter, Stainless Steel, Types of tarnish, cleaning agents and
methods used.
HOUSE KEEPING PRACTICALS
SEMESTER: III INTERNAL MARKS: 25

HOURS: 30 EXTERNAL MARKS: 25
S.NO TOPIC HOURS

1 Layout of Linen and Uniform Room/Laundry 03
2 Laundry Machinery and Equipment 10
3 Stain Removal 06
4 Flower Arrangement 08
5 Selection and Designing of Uniforms 03
B.Sc. (H & HA) Semester - III
Subject : House keeping-III Subject Code : H & HA-303

Section- A
Answer any 5 of the following: 5*5= 25
1. List the various supervisory levels of hotel in housekeeping department? Explain in

brief?
2. What are inspection check lists? Write down the duties & responsibilities
of housekeeping supervisor?
3. Discuss the planning & layout of uniform room & linen room? Write down
the common activities of the uniform & linen room?
4. Define par stock? What are discard & discuss how they can be re-used?
5. What is laundry? Define the types of laundry along with their advantages &
disadvantages?
6. What is stain removal? Write down the names of all the commonly used
laundering machines used in laundry?
7. Define flower arrangement? Write the names of the flowers commonly used for flower
arrangement?
8. What are cleaning agents? Explain guest loan items?
Section- B
Answer any 5 of the following: 5*10= 50
UNIT-1
1 Write down the specific functions of supervisors of housekeeping department?
OR
2 Write down the inspection modules for commonly neglected areas in
Housekeeping department? Write down all the commonly neglected areas? UNIT- 2
3 Explain all the factors considered for the planning of efficient linen & uniform
room? Draw a lay out of a linen room of a large hotel?
4 Write down all the general selection criteria for fabrics? Write down the
factors affecting the par stock?
UNIT-3
5 Write down all the factors considered for planning & setting up of opl? Write down
the laundry process & explain them properly?
OR
1. Write down all the names of the laundering machines used & their uses in
detail? What are laundry agents, explain them in details?
UNIT- 4
2. Discuss & explain all the features required of a good flower arrangement? Write in
detail about the preparation & after care of flower arrangement?
OR
3. Explain & illustrate in detail about all the geometrical shapes used in flower
arrangement? Write a short note on Japanese style of flower arrangement?
UNIT-5
4. What are key control register? Draw a format of key control register? What are the
steps to be taken by GRA if there is any un-usual occurrence?
OR
5. Discuss about the different types of floor surfaces & their cleaning method in
housekeeping department? What is EPNS, write down the cleaning method of
bronze, silver & copper?
Syllabus for Hotel Management -III Semester

FOOD PRODUCTION - III
Objective: After doing this course, students should be able to plan and execute
quantity menus - Northern, Eastern, Western & Southern cuisines of India &
planning meal for various groups.
UNIT-I:
a) Principles of Quantity cooking, equipment, problems and adjustment in terms
of cooking time & temperature. b) Fuel Types: electricity, gas, oil, coal, steam &
high pressure steam.
UNIT-II :
a) Menu Planning: Basics, special emphasis on quantity food production,
planning of menus for various categories such as: school/college students,
Industrial workers, hospitals, canteens, outdoor parties, theme dinners,
transport/mobile catering - parameters for quantity food planning.
b) Standard recipe & Indenting: Principles of Standard recipe & Indenting
Quantities/portions for bulk production, Translation of recipies for indenting,
practical difficulties involved in indenting. Formats
UNIT-III :
a) North Indian cuisine - Moghlai, Avadh (Dum Pukht), Punjabi, Kashmiri:
History, methodology, equipments, culinary terms -Tandoor: make, size, fixing
and repairing -Tandoori Breads, Kababs, etc.
b) South Indian Cuisine - Hyderabad!’, Kerala, Andhra, Tamilnadu, Chettinad :
History, Methodology, equipment and culinary terms. c) Eastern & Western
cuisine - Guajarati,. Rajasthan, Goan, Maharashtra, Bengal: History,
Methodology, equipment & culinary terms.
UNIT-IV
a) Institutional & Industrial catering: Types, planning menu & scope of growth.
b) Hospital catering: Diet menus, importance of Hygiene. c) Off premises
catering: Hiring of equipment, menu planning, theme parties, concept of central
production. d) Transport catering: Airlines, Marine and Railways.
UNIT- V
a) Rechauffe cookery: Principles of reheating, precautions to be taken,
Rechauffe of leftover foods, identification of foods for recycling -important
points in storage of meat for recycling.
Recommended Books :
1. K. Arora- Theory of Cookery
2. Ran jitRal- Tandoor
3. MohiniSethi - Catering Management
4. Kinton & Ceserani- Theory of Catering
Course : BSc (H&HA) 302P Periods Per Week : 4 hours

KASHMIRI
Two menus may be formed out of the Dishes given as under:
Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh,
Lawas Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch
Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh
Vegetables and Potato: Ruwangan chaman,Choek wangan, Chaman
Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji
Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour
Phirni), Halwa National Council for Hotel Management & Catering Technology, Noida. 8
Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin
chutney)
Note: In addition to above each institute to formulate 08 (eight) set of regional menus
including snacks, sweets etc.
MAHARASTRIAN MAHARASTRIAN AWADH AWADH

MENU 01 MENU 02 MENU 01 MENU 02
Masala Bhat Moong Dal Yakhni Pulao Galouti Kebab
Kolhapuri Mutton Khichdee Mughlai Paratha Bakarkhani
Batata Bhajee Patrani Macchi Gosht Do Piaza Gosht Korma
Masala Poori Tomato Saar Badin Jaan Paneer Pasanda
Koshimbir Tilgul Chapatti Kulfi with Falooda Muzzafar
Coconut Poli Amti
Basundi
BENGALI BENGALI BENGALI GOAN
Ghee Bhat Doi Mach Mach Bhape Arroz
Macher Jhol Tikoni Pratha Luchi Galina Xacutti
Aloo Posto Baigun Bhaja Sukto Toor Dal Sorak
Misti Doi Payesh Kala Jamun Alle Belle
GOAN GOAN PUNJABI PUNJABI

Coconut Pulao Prawan Pulao Rada Meat Amritsari Macchi
Fish Caldeen Mutton Vidalloo Matar Pulao Rajmah Masala
Cabbage Foogath Beans Foogath Kadhi Pindi Chana
Bibinca Dodol Punjabi Gobhi Bhaturas
Kheer Row Di Kheer
PUNJABI PUNJABI SOUTH INDIAN SOUTH INDIAN

Sarson Da Saag Tandoori Roti Meen Poriyal Lime Rice
Makki Di Roti Tandoori Murg Curd Rice Meen Moilee
Peshawari Chole Dal Makhani Thoran Olan
Motia Pulao Pudinia Chutny Rasam Malabari Pratha
Sooji Da Halwa Baingan Bhartha Pal Payasam Parappu Payasam
Savian
SOUTH INDIAN SOUTH INDIAN RAJASTHANI RAJASTHANI

MENU 03 MENU 04 MENU 01 Dal Batti Churma
Tamarind Rice Coconut Rice Gatte Ka Pulao Besan Ke Gatte
Kori Gashi Chicken Chettinad Lal Maas Ratalu Ki Subzi
Kalan Avial Makki Ka Soweta Safed Mass
Sambhar Huli Chutny (Garlic) Bajra Roti
Savian Payasam Mysore Pak Dal Halwa
GUJRATI GUJRATI HYDERABADI HYDERABADI

Sarki Gujrati Khichadi Sofyani Biryani Kachi Biryani
Brown Rice Oondhiyu Methi Murg Dalcha
Salli Murg Batata Nu Tomato Tomato Kut Mirchi Ka Salan
Gujrati Dal Osaman Hare Piaz ka Raita Mix Veg. Raita
Methi Thepla Jeera Poori Double Ka Meetha Khumani Ka Meetha
Shrikhand Mohanthal
Subject : Food Production-III Subject Code : H & HA-303

Answer any 5 of the following 5×5=25
5 Define Kitchen Equipment and classify them.

6 Define Fuel and explain about solid fuels?
7 Define Menu Planning and briefly discuss about it?
8 Explain the following:
a) Dum b) Tadka c) Pulao d) Khadi e) Avial
9 List out the name of 5 Tandoori Breads and Kebabs?
10 Define Standard Recipe and draw the chart of standard recipe by giving example for
1dish?
11 Discuss about Institutional & Industrial Catering.
12 List out a few points how meat can be rechauffe in kitchen.
1. List out the important points to be consider while selecting of kitchen equipment’s.
Or
2. Explain about the types of fuels with their advantages and dis-advantages?
3. How do you plan menus for students, industrial workers and outdoor parties?
4. What are the factors affecting on indenting?

5. Explain about Punjabi cuisine? List 10 dishes from Punjab?
Or
6. Write a note on south Indian cuisine?(Tamilnadu,Kerala,Karnataka,Andhra)
7. Discuss in detail about off premise catering?
8. Explain about hospital catering?

9. List out 10 dishes names witch can rechauffe how?
Or
10. Explain about principals of reheating and rechauffe of leftover food?

Food & Beverage -III
OBJECTIVE: To develop in the student the knowledge of various non alcoholic

and alcoholic beverages and their service, and Banquets.
UNIT-I
Classification of beverages into alcoholic and non-alcoholic and their further
breakup in their respective categories. Different stimulating, refreshing and
nourishing drinks. Service of non-alcoholic beverages. Types of tea leaves,
types of tea, golden rule of tea making. Coffee variety of coffee seeds, types
of coffee, different methods of coffee making.
UNIT-II
Spirits - meaning of distillation, spirit proof: American proof: British proof and
GL and conversions - Manufacture of whisky, types and quality - Manufacture
of Gin and Vodka: types and quality -Manufacture of Rum and its variety -
Manufacture of Brandy: grading and types - Cognac: ages of cognac.
Beer: History, manufacture, types, storage and service - Wine made from
other fruits (apart from grapes) and their country of origin, method of service
and storage -Liqueurs: types, classification and service - Other spirits:
schnapps arrack, calvados, framboise, grappa and marc, ouzo, quetsch, tequila,
sake, apertif, vermouth.
UNIT-III
Bar and restaurant planning - induction and types of Bar -Layout and planning
of a bar, restaurant, pub - Laws, stocking and licensing laws - Corkage - bar
equipment and control systems in bar -Need for proper planning - importance
of free flow - Furniture, decor, equipment: crockery, cutlery hollow - ware and
other equipment, their manufacturers -Requirement of staff - arrangement of
stations, allocations of stations to staff - records to be maintained by
restaurant staff.
Cocktails - Mixed drinks, classification and important mixed drinks - cocktails
and mocktails - definition, types and method of mixing, recipe with different
bases and their service.
Tobacco - types, storage and service
UNIT-IV: General introduction of wine: history and principal wine producing
countries of the world - Types of wine and other classification -
Manufacturing of wine, bottling, labelling and shipping of wine.
Wine producing regions of France and their examples, production of
champagneWines of Italy and Spain, their manufacture - Wine of Portugal,
Germany, Australia, S.Africa, California, and India - Storage of wine -Types of
wine glasses - equipment needed for service of wine. Procedure of Service of
Wines ( Red, White, and Sparkling)
UNIT-V:
Banquets and conventions: Banquets - History and types -Organization of
banquets department: duties and responsibilities of banquet staff - Layout
arrangements, seating plans, facilities to be provided, booking dairy, function
prospectus - Compilation of menus for functions, service during different
occasion e.g. state level banquets, security arrangements and protocol involved
Text Books
1. Lilly Crap - Food and Beverage Service - ELST -1999.
2. Kevin - Complete wine course.
3. Christopher Egerton Thomas - How to manage a successful Bar.
4. John J. Poister. Bartenders Guide.
John Willey &Sons - Professional Restaurant Service
FOOD AND BEVERAE SERVICE PRACTICALS
SEMESTER : III INTERNAL MARKS : 25
HOURS : 30 EXTERNAL MARKS: 25
S.N TOPIC HOURS

O
1 Dispense Bar – Organizing Mise-en-place 05
Task-01 Wine service equipment
Task-02 Beer service equipment
Task-03 Cocktail bar equipment
Task-04 Liqueur / Wine Trolley
Task-05 Bar stock - alcoholic & non-alcoholic beverages
Task-06 Bar accompaniments & garnishes
Task-07 Bar accessories & disposables
2 Service of Wines 05
Task-01 Service of Red Wine
Task-02 Service of White/Rose Wine
Task-03 Service of Sparkling Wines
Task-04 Service of Fortified Wines
Task-05 Service of Aromatized Wines
Task-06 Service of Cider, Perry & Sake
3 Service of Aperitifs 03
Task-01 Service of Bitters
Task-02 Service of Vermouths
4 Service of Beer 02
Task-01 Service of Bottled & canned Beers
Task-02 Service of Draught Beers
5 Service of Spirits 04
Task-01 Service styles – neat/on-the-rocks/with appropriate mixers
Task-02 Service of Whisky
Task-03 Service of Vodka
Task-04 Service of Rum
Task-05 Service of Gin
Task-06 Service of Brandy
Task-07 Service of Tequila
6 Service of Liqueurs 03
Task-01 Service styles – neat/on-the-rocks/with cream/en frappe
Task-02 Service from the Bar
Task-03 Service from Liqueur Trolley
7 Wine & Drinks List 04
Task-01 Wine Bar
Task-02 Beer Bar
Task-03 Cocktail Bar
8 Matching Wines with Food 04
Task-01 Menu Planning with accompanying Wines
Continental Cuisine
Indian Regional Cuisine
Task-02 Table laying & Service of menu with accompanying Wines
Continental Cuisine
Indian Regional
Cuisine
Subject : Food & Beverage Service-III Subject Code : H & HA-303

Answer any 5 of the following

5×5=25
1. Define Coffee? What are the different levels of Roasting and grinding of Coffee.
2. Define Tea? Name the Tea producing countries and the procedure for making a
good Tea?
3. What are Alcoholic Beverages? Differentiate between Fermented and Distilled
Beverage?
4. Explain the following:
b) Malt b) Alcoholic Wash c) Ageing d)Condensation
5. Define Bar? What are the various types of Bar?

6. Define Cocktail? Differentiate between Cocktails and Mocktails?
7. Define Wine? What are the types of wine and their classification?
8. Define function catering and its types?
11. Define Beverage? Explain and classify them with flow chart.
Or
12. Define Coffee? What are the various methods of making coffee and give
examples of Speciality Coffee’s.
13. Explain the process of Pot still and Patent still and draw the diagram of both?
Or
14. Write about the process of making Whisky and Differentiate between Scotch and
Irish Whisky?
15. What are the laws pertaining to starting of a Restaurant and Bar and note down
the Licences required for starting a bar and restaurant?
16. Define Cocktail? What are the different methods of making Cocktail and give two
cocktails of each method.
17. Define Wine and its types? What is Vinification and its process ?
18. Explain in detail on French Wines and its Wines Producing regions
19. Explain in detail about Gueridon service and discuss the advantages and dis-
advantages of Gueridon service?
Or
20. Define Buffet and their types? List out the basic factor to be consider while
planning a buffet?

FRONT OFFICE -III

Unit:1
Registration (non automatic, semi automatic and automatic)
Relevant records for FITs, Groups, Air crews & VIPs During the Stay
Activities Information services Message and Mail Handling Key Handling
Guest special Requests Hospitality desk Complaints handling Guest
handling Guest history
Unit :2
Front office (Accounting) Accounting fundamentals Guest and non
guest accounts Accounting system
Unit 3
Check out procedures Guest accounts settlement Cash and credit Indian
currency and foreign currency Transfer of guest accounts Express check
out.
Unit 4
Control of cash and credit night auditing Functions
Audit procedures (Non automated, semi automated and fully automated
UNIT 5
Front office and guest safety and security Importance of security systems
Safe
deposit
Key
control
Emergency situations (Accident, illness, theft, fire, bomb)
Course : BSc (H&HA) 101 Periods Per Week : 2

hours External Marks: 25 Internal Marks: 25
Practical SYLLABUS
Front Office Lab - III
Hotel function keys Create and update guest profiles

Make FIT reservation Send confirmation letters
Printing registration cards
Make an Add-on
reservation Amend a
reservation
Cancel a reservation-with deposit and without
deposit Log onto cashier code
Process a reservation deposit
Pre-register a guest Put message and locator for a guest
Put trace for guest
Check in a reserved guest
Check in day use
Check –in a walk-in guest
Maintain guest history
Issue a new key
Verify a key
Cancel a key
Issue a duplicate
key Extend a key
Programme keys continuously
Re-programme keys
Programme one key for two rooms
Suggestive list of tasks for front office operation system How to make a
reservation
How to create and update guest
profiles How to update guest folio
How to print guest folio
How to make sharer reservation
How to feed remarks in guest history
How to add a sharer
How to make add on
reservation How to amend a
reservation
How to cancel a reservation
How to make group reservation
How to make a room change on the system
How to log on cashier code
How to close a bank at the end of each shift
How to put a routing instruction
How to process charges in
How to process a guest check
out How to check out a folio
How to process deposit for arriving guest
How to process deposit for in house guest
How to check room rate variance report
How to process part settlements
How to tally allowance for the day at night
How to tally paid outs for the day at
night
How to tally fore
SYLLABUS
SEMESTER - IV
SYLLABUS
SEMESTER - IV

Marks Exam* Exam Hours**
1 Foundation Course – 50 0 50 2 2
4C*
Communication and Soft
Skills-3
2 Foundation Course – 5#* 50 0 50 2 2

Analytical Skills
3 Foundation Course - 6* 50 0 50 2 2
Entrepreneurship
Education
4 Foundation Course-7 50 0 50 2 2
5 Front Office Industrial 100 25 75 192 6

Exposure Training - IV
6 House Keeping 100 25 75 192 6
Industrial Exposure
Training – IV
7 Food & Beverage 100 25 75 192 6
Industrial Exposure
Training – IV
Industrial Exposure
Training – IV
Total 600 - - 776 32
Note: A Minimum of 2 months Of Industrial Training for all four hotel

management departmental Subjects together Is allocated and After
completion of Training Internal Semester viva voce of 25 marks and
Semester end Viva vocewill be of 75 marks .
Both Internal Semester and External Semester Marks will allocated on the Basis of
Industrial Exposure Training.
Industrial Exposure Training
During your tenure as an Industrial Trainee, apart from carrying out the
assigned jobs, you are instructed to
make the following observations in your department. A concise report
(preferably typed) of these observations
must be prepared and presented to the Institute within one week of completion
of training along with the
Industrial Training Report. These Reports, Presentation & Viva will be the
criterions for the award of semester
marks for the session. A viva will be conducted soon after the reports are
submitted. Dates of Presentation/Viva
shall be announced after you report at Institute. Viva will be conducted by an
external evaluator.
DESIRED: Reports should contain additional proformas, charts, brochures etc.
The Cover page of the Report
should contain your name, hotel, department & duration. Attach a copy of
this WTO sheet at the beginning of
your report.
Semester - IV
Foundation Course -4C
Course Content(30 hours)
A current axiom is that hard skills will get a person an
interview, but soft skills will get that
person the job. Unit I of the course is on soft skills, which
are absolutely necessary in the global
job market. Writing is considered the most difficult of
all the skills. Units II to V help the learner
improve their writing skills, especially academic/formal
writing.
Unit I: Soft Skills
1. Positive Attitude
2. Body Language
3. SWOT/SWOC Analysis
4. Emotional Intelligence
5. Netiquette
Unit II: Paragraph Writing
1. Paragraph Structure
2. Development of Ideas
1. Elements of Effective Paraphrasing

2. Techniques for Paraphrasing
3. What Makes a Good Summary?
4. Stages of Summarizing
Unit IV: Letter Writing
1. Letter Writing (Formal and Informal)
2. E-correspondence
1. Resume and CV
2. Cover Letter
Foundation Course - 5#
Analytical Skills
(Common for All UG Programs) (Total 30 Hrs)
Unit-I : Data Analysis:-The data given in a Table, Graph,
Bar Diagram, Pie Chart, Venn
diagram or a passage is to be analyzed and the
questions pertaining to the data are to be answered.
Unit-II: Sequence and Series:- Analogies of numbers and

alphabets completion of blank spaces
following the pattern in A:b::C: d relationship odd
thing out; Missing number in a sequence or a series.
Unit-III: Arithmetic ability:-Algebraic operations

BODMAS, Fractions, Divisibility rules,
LCM & GCD (HCF). Date, Time and Arrangement
Problems: Calendar Problems, Clock Problems,
Blood Relationship.
Unit-IV: Quantitative aptitude:- Averages, Ration and
proportion, Problems on ages, Timedistance – speed.
Unit-V: Business computations:- Percentages, Profit

&loss, Partnership, simple compound interest.
References:
1. R S Agrawal, Quantitative Aptitude for Competitive
Examination, S.Chand publications.
2. R V Praveen, Quantitative Aptitude and Reasoning, PHI
publishers.
3. Pratogitaprakasan, Kic X, Quantitative Aptitude:
Numerical Ability (Fully Solved) Objective
Questions, KiranPrakasan publishers
4. AbhijitGuha, Quantitative Aptitude for Competitive
Examination, TMG Hill publications.
5. Old question Paper of the Exams conducted by
(Wipro, TCS, Infosys, etc.) at their
recruitment process, source-Internet.
Note: The teachers/students are expected to teach /learn
the contents by not converting them to
the problems of algebra at the maximum possible
extent, but to use analytical thinking to
solve the exercises related to those topics. This is the
main aim of the course.
Foundation Course-6
Entrepreneurship Education
Unit-I: Entrepreneurship: Entrepreneur characteristics –
Classification of Entrepreneurships – Incorporation of
Business – Forms of Business
organizations –Role of Entrepreneurship in
economic development –Start-ups.
Unit-II: Idea Generation and Opportunity Assessment:
Ideas in Entrepreneurships – Sources
of New Ideas – Techniques for generating ideas
– Opportunity Recognition – Steps in tapping
opportunities.
Unit-III: Project Formulation and Appraisal :
Preparation of Project Report –Content;
Guidelines for Report preparation – Project Appraisal
techniques –economic – Steps Analysis;
Financial Analysis; Market Analysis; Technical Feasibility.
Unit-iv: Institutions Supporting Small Business
Enterprises: Central level Institutions:
NABARD; SIDBI, NIC, KVIC; SIDIO; NSIC Ltd; etc. – state
level Institutions –DICs- SFCSSIDC-Other financial
assistance.
Unit-V: Government Policy and Taxation Benefits:
Government Policy for SSIs- tax
Incentives and Concessions –Non-tax Concessions –
Rehabilitation and Investment Allowances.
References:
1. Arya Kumar, Entrepreneurship, Pearson, Delhi, 2012.
2. Poornima M.CH., Entrepreneurship Development–Small
Business Enterprises, Pearson, 2009
3. Michael H. Morris, et. al., Entrepreneurship

and Innovation, Cengage Learning, New Delhi,
2011
4. KanishkaBedi, Management and
Entrepreneurship, Oxford University Press, Delhi,
2009
5. Anil Kumar, S., et.al., Entrepreneurship Development,
New Age Publishers, New Delhi, 2011
6. Khanka, SS, Entrepreneurship Development, S. Chand,
New Delhi.
7. Peter F. Drucker, Innovation and Entrepreneurship.
8. A.Sahay, M. S. Chikara, New Vistas of
Entrepreneurship: Challenges and
Opportunities.
Foundation Course-7
1. Organisation – Management – Leadership –Meaning
and Significance – Different
theories – Trait Theory, Blake &Mountan Theory – Other
functions of Management.
2. Behavioral Concepts – Individual Behaviour –
Perception – Learning – Attitude
Formation and Change – Motivation – Theories
of Motivation – Personality
Development.
3. Interpersonal Behaviour – Communication – Leadership
– Influencing Relations –
Transactional Analysis.
4. Group Dynamics – Roles – Morale – Conflict – Groups
– Inter-Group Behaviour – Inter-
Group Collaboration and Conflict Management.
5. Team Building and Management – Developing
team resources – Designing team –
Participation and Repercussion – Team building activities.
References:
1. Fred Luthans, “Organizational Behaviour”, Tata
McGraw Hill Publishing Co., New
Delhi.
2. Robins, Stephen P, “Organizational Behaviour”,
Prentice Hall of India, New Delhi.
3. Koontz and O “Donnell”, Essentials of Management,
TMH Publishing Co., New Delhi.
4. Keith Davis, “Human Behaviour at Work”, Tata
McGraw Hill Publishing Co., New
Delhi.
5. Aswathappa,”Orgnizational Behaviour”, Himalaya
Publishing House, Mumbai
6. Stoner Freeman, “Management”, Prentice Hall of
India, New Delhi.
Industrial Exposure
Training
Front Office - IV
25 Marks Internal Viva voce 75 Marks External Viva

Voce
WHAT TO OBSERVE
Front Office
There are certain shifts that are more important
to be done in order to learn the systems and
procedures of the
department. You should make sure that you
cover all shifts so as understand the department
fully.
1. Greeting, meeting & escorting the guest
2. Total capacity and tariffs of the rooms
3. Location and role of status board, different
types of status's maintained
4. Special rates and discounts applicable to
groups, business houses, airlines, vip 's etc
5. Identification of kind, mode and type of
reservation
6. Filing systems and follow-up on reservations
7. Types of plans and packages on offer
8. Forms and formats used in the department
9. Meaning of guaranteed, confirmed and
waitlisted reservations
10. Reports taken out in the reservations
department
11. Procedure of taking a reservation
12. Group reservations, discounts and
correspondence
13. How to receive and room a guest
14. Room blockings
15. Size, situations and general colour schemes of
rooms and suites
16. Discounts available to travel agents, tour
operators, FHRAI members etc
17. Co-ordination of reception with lobby, front
office cash, information, room
18. service, housekeeping
and telephones Guest registration, types of guest
folios, arrival slips, c-forms and their purpose
18. How to take check-ins and check-outs on the
computer
19. Various reports prepared by reception
20. Key check policy
21. Mail & message handling procedures
22. Departure control
23. Percentage of no-shows to calculate safe
over booking
24. Group and crew rooming, pre-preparation and
procedures
25. Scanty baggage policy
26. Housekeeping discrepancy – investigation
27. Handling of room changes / rate amendments
/ date amendments / joiners / one person
departure
/ allowances / paid outs and all formats

accompanying them
28. Requisitioning of operating supplies
29. Handling of special situations pertaining to
guest grievances, requests etc
30. BELL DESK / CONCIERGE FUNCTIONS:
luggage handling during check-in & check-out,
left luggage
procedures, wake-up call procedures, scanty
baggage procedure, handling of group baggage,
maintenance of records, Errands made, briefings
etc.
32. TRAVEL DESK: coordination, booking,
transfers etc.
House Keeping - IV
Housekeeping
There are certain shifts that are more important
to be done in order to learn the systems and
procedures of the
department. You should make sure that you
cover all shifts so as understand the department
fully.
1. LINEN & UNIFORM
a. Learn to identify the linen / uniform by
category/size even when in fold
b. Study the Pest Control procedure followed &

learn how the linen/uniform is preserved against
Mildew
c. Observe protection against dust
d. Observe system & quantum of Linen
Exchange with Laundry, Room, and
Restaurants
e. Note the discard procedure & observe the
percentage of discard
f. Observe procedure for exchange of uniforms
and linen
g. Note procedure followed for uniform/linen
exchange after closing hours
h. Note arrangement of linen/uniforms
systematically in shelves/hangers.
i. Understand the need & use of par stocks
maintained
j. Study total number and variety of items
2. ROOMS
a. Number of rooms cleaned in a shift
b. Time taken in making bed/toilet
c. Thoroughly observe the cleaning
equipments and detergents / any other
cleaning supplies used
d. Observe all guest supplies kept in guestroom
and bathroom. Understand the procedure for
procurement and replenishment of guest supplies
e. Study the systematic approach in cleaning a
room and bathroom and the various checks
made of
all guests facilities e.g. telephone, channel music,
A/C, T. V. etc
f. Study the Housekeeping cart and all items
stocked in it. Note your ideas on its usefulness
and Efficiency
g. Observe how woodwork, brass work are kept
spotlessly clean and polished
h. Observe procedure for handling soiled linen &
procurement of fresh linen
i. Observe the procedure for Freshen up and Turn
down service
k. Observe room layout, color themes
and furnishings used in various
categories and types Carpet brushing
and vacuum cleaning procedure
l. Windowpanes and glass cleaning procedure and
frequency
m. Observe maintenance of cleanliness in the
corridors and other Public areas on the floors
n. Understand policy and procedure for day-to-
day cleaning
o. Observe methods of stain removal
p. Understand the room attendant’s checklist and
other formats used
q. Observe handling of guest laundry & other
services (like shoe shine etc.) 3. THE
CONTROL DESK
a. Maintenance of Log Book
b. Understand the functions in different shifts
c. Observe the coordination with other
departments
d. Observe the area & span of control

e. Observe the handling of work during peak
hours
f. Observe the formats used by the
department and study various records
maintained
PUBLIC AREA
a. Observe the duty and staff allocation,
scheduling of work and daily briefing
b. What to look for while inspecting and checking
Public Area
c. Importance of Banquets function prospectus
d. Observes tasks carried out by the carpet
crew, window cleaners and polishers
e. Note Maintenance Order procedure
f. Study the fire prevention and safety systems
built into the department
g. Observe coordination with Lobby Manager,
Security and other departments
h. Observe the pest control procedure and its
frequency
i. Study the equipment and operating
supplies used the procedure for its
procurement
j. Observe Policy and procedures followed for
various cleaning
Food & Beverage - IV
Food & Beverage Service

BANQUETS
1. How to take a banquet booking
2. What is banqueting – the need to have banquet
facilities, scope, purpose, menus and price
structures
3. Types of banquet layouts
4. Types of banquet equipment, furniture and
fixtures
5. Types of menus and promotional material
maintained
6. Types of functions and services
7. Discounts given and subsequent data
maintained
8. Guests comments and complaints
9. Importance of function prospectus and
reservations register their usage
10. To study staffing i.e. number of service
personnel required for various functions,
scheduling of staff on
daily basis, source of manpower
11. Liaisons maintained with excise people,
liquor permit and guest control order
12. Safety practices built into departmental
working
13. Cost control by reducing breakage, spoilage
and pilferage
14. To study different promotional ideas carried
out to maximize business
15. Types of chaffing dish used-their different
makes and sizes
16. Par stock maintained (glasses, cutlery,
crockery etc.)
17. Store room - stacking and functioning
RESTAURANTS
1. Taking orders, placing orders, service and
clearing
2. Taking handover from the previous shift
3. Laying covers, preparation of mise-en-place
and arrangement and setting up of station
4. Par stocks maintained at each side station
5. Functions performed while holding a station
6. Method and procedure of taking a guest order
8. Service of wines, champagnes and especially
food items Service equipment used and its
maintenance
9. Study of menu items and also have a
brief idea about their mode of
preparation, inputs used,
preparation time, accompaniment and final
appearances
10. Coordination with housekeeping for soil linen
exchange
11. Physical inventory monthly of crockery,
cutlery, linen etc.
12. Equipment, furniture and fixtures used in the
restaurant and their use and maintenance
13. Method of folding napkins
14. Note proprietary sauces, cutlery, crockery
and other service accessories kept at the station
15. K.O.T. handling, check preparation, ordering
and the timely pickup
BAR
1. Bar setup, Mise-en-place preparation,
Storage facilities inside the bar, Decorative
arrangement to liquor
Bottles
2. Implications of short and over pouring
3. Types of glasses used in bar service and
types of drinks served in each glass
4. Liaison with f& b controls for daily inventory
5. Spoilage and breakage procedures
6. Handling of empty bottles
7. Requisitioning procedures
8. Recipes of different cocktails and mixed drinks
9. Provisions of different types of garnish with
different drinks
10. Processing of all guests’ checks as per drinks
served
11. Dry days and handling of customers during the
same
12. Handling of complimentary drinks
13. Bar cleaning and closing
14. Guest relations and managing of drunk guests
15. Inter bar transfer and service accessories
maintained, and preparation of the same before
the bar opens
16. Types of garnishes and service accessories
maintained, and preparation of the same before
the bar
Opens
17. To know the different brands of imported
and local alcoholic and non-alcoholic
beverages
18. Bar salesmanship
19. KOT/BOT control
20. Coordination with kitchen for warm snacks
21. Using of draught beer machine
22. Innovative drinks made by the bar tender
ROOM SERVICE
1. Identifying Room Service Equipment
2. Importance of Menu
Knowledge for Order-taking
(RSOT functions/procedures)
4. Food Pickup Procedures Room service Layout
Knowledge
5. Laying of trays for various orders
6. Pantry Elevator Operations
7. Clearance Procedure in Dishwashing area
8. Room service Inventories and store requisitions
9. Floor Plan of the guest floors
10. Serving Food and Beverages in rooms
11. Operating dispense Bars
Food Production - IV
WHAT TO OBSERVE
F&B Production
There are certain shifts that are more important to be done in order to learn
the systems and procedures of the
department. You should make sure that you cover all shifts so as understand
the department fully.
1. Area & Layout of the Kitchen
2. Study of Standard Purchase Specifications
3. Study of Standard Recipes
4. Indenting, Receiving & Storing
5. Checking the stock in the Walk-In cooler / freezer (deep)
6. Indenting of Butchery and grocery etc.
7. Preparing of batters, marinations and seasonings
8. All cuts of meat and butchery items (Mutton, poultry, beef, fish etc.)
9. Daily procedure of handover from shift to shift
10. Recipes and methods of preparation of all sauces
11. Quantities of preparation, weekly preparations and time scheduling
12. Stock preparation and cooking time involved
13. Cutting of all garnishes
14. Temperatures and proper usage of all equipment
15. Plate presentations for all room service and a la carte orders
16. Cleaning and proper upkeep of hot range
17. Cleanliness and proper upkeep of the kitchen area and all equipment
18. Storage of ice creams and other cold desserts
19. Yield of fresh juice from sweet lime / oranges
20. Filling of coffee, water, milk in the dispensers
21. Storage of different mise-en-place – (Raw, Semi-Processed)
22. Usage of wines, spirits-correct quantity and method of usage
23. Bulk preparations
24. Finishing of buffet dishes
25. Recipes of at least 10 fast moving dishes
26. Mise-en-place for: A la Carte Kitchen & Banquet Kitchen
27. Rechauffe / Leftover Cooking
SYLLABUS
SEMESTER - V
SYLLABUS
SEMESTER - V
Sno Course Total Mid Sem End Teachin Credits

Sem g
Mark Exam Exam Hours
s
1 Food Production –IV 100 25 75 5 4
Practical – IV
Management
3 Accommodation 100 25 75 5 4
Management
4 Bar Management 100 25 75 5 4
5 Elective*-4
1. Cargo and Air
Ticketing Management
Or 100 25 75 4 4
2.Human Resource
Management
Elective*-5:
6
1.Retail Management
Or 100 25 75 4 4
2.Sales & Marketing
Management
7 Elective*-6:
1. ACCOUNTANCY
Or 100 25 75 4 4
2. Tourism Managment
TOTAL 750 200 550 36

Syllabus for Hotel Management - V Semester
Course : Bsc (H &HA) Periods Per Week : 4
hours
Exams : Theory Duration of Exams :
3 hrs
ADVANCED CULINARY PREPARATION
Objective: To impart knowledge of Asian & European cuisine and to familiarise them
with function of Larder and Gardemanger.
UNIT-I:
Asian Cuisine: Chinese, Japan, Thai, Indo, and Philippine different regions - influence of
the cuisine, special ingredients, equipments, tools, preparation & technology involved.
UNIT-II:
European Cuisine: History & traditions of cuisines - French, Italy & Germany - Special
ingredients, equipments, preparation. & technology involved.
UNIT-III:
Larder - Layout - Terms - Control -Duties & responsibilities of Larder Chef ; Charcutiere -
Sausages, forcemeat - Marinades -Sandwiches - Cures, Brine - Bacon, Ham, Gammon -
Galantines -Pates and Terrines - Mousse & Mousselines - Chaudfroid - Aspic and jellies -
Non edible displays.
UNIT-IV:
Latest introduction of Kitchen equipment & labour saving machines, economy of the
fuels - Solar cooking, microwave cooking, Nouvelle cuisine, System catering –
Convenience foods, sous vide.
UNIT-V:
Bakery & Confectionery - Icing & Toppings - Frozen desserts -Meringues -

Chocolate.Methods of using gumpaste, sugar, confectionery, manufacturing & uses
marizipan: Methods & Uses
Reference Books:
1. Steven Wheeler - Taste of Asia
2. Ranjit Ral - Tandoor
3. Mohini Sethi - Catering Management
4. Kinton & Ceserani - Theory of Catering
5. Thangam. E. Phillip - Modern Cooking Vol-I
6. Theory of Cookey-Krishna Arora
7. Food Production Operations- Parvinder S.Bali
Course : Bsc (H &HA) Elective Periods Per Week : 4 hours
Exams : Practical Duration of Exams : 3 hrs
Food Production – Lab IV
MENU 01 MENU 02 MENU 03

Consommé Carmen Bisque D’écrevisse Crème Du Barry
Poulet Sauté Chasseur Escalope De Veau viennoise Darne De Saumon Grille
Pommes Loretta Pommes Batailles Sauce paloise
Haricots Verts Epinards au Gratin Pommes Fondant
Brioche Soft Rolls Petits Pois A La Flamande
Baba au Rhum Chocolate Parfait French Bread
Tarte Tartin
Veloute Dame Blanche Cabbage Chowder Barquettes Assortis
Cote De Porc Charcuterie Poulet A La Rex Stroganoff De Boeuf
Pommes De Terre A La Crème Pommes Marguises Ratatouille Pommes Persilles
Carottes Glace Au Gingembre Harlequin Bread Riz Pilaf
Garlic Rolls Chocolate Cream Puffs Foccacia
Crêpe Suzette Crème Brûlée

Duchesse Nantua Kromeskies Vol-Au-Vent De Volaille Et Jamb
Poulet Maryland Filet De Sols Walweska Poulet a la kiev
Croquette Potatoes Pommes Lyonnaise Creamy Mashed Potatoes
Banana fritters Funghi Marirati Butter tossed green peas
Corn gallets Bread Sticks Brown Bread
Vienna Rolls Souffle Milanaise Pâte Des Pommes
Mousse Au Chocolate
MENU 10 MENU 11
Quiche Lorraine Whole Wheat Bread
Roast Lamb Herb & Potato Loaf
Mint sauce Milk Bread
Pommes Parisienne Doughnuts
Clover Leaf Rolls Charlotte Royal
Savarin des fruits Gateaux des Peache
KRISHNA UNIVERSITY
MODEL QUESTION PAPER

BSc(H&HA)SEMISTER-V
ADVANCE CULINARY PREPERATIONS
Total marks:75 Duration:3Hrs
SECTION-A
Short type questions. Answer any Five 5x5=25
1. Write down the important ingredients used in Chinese and Japanese cuisines
2. Name equipments used in Philippine cuisine
3. Write down the history and tradition of Germany cuisine
4. Name special ingredients and their usage in Novelle cuisine
5. Draw the layout of larder department
6. Write short note on non-edible displays
7. What are sandwiches explain the types of sandwiches
8. Explain about fuels and their importance in cooking
9. Give short note on icings & toppings
10. Describe the equipment used in bakery and confectionary
SECTION-B
Essay type questions. Answer any five 5x10=50
1. Give brief note on Thai and Indonesia cuisines

2. Describe the equipment, tools and main dishes of Asian cuisine
3. Describe in detail about French and Italian cuisines
4. Describe the importance, special ingredients and preparations of European cuisine
5. Describe about larder department and explain the duties and responsibilities of larder chef
6. Give short note on 1)ham 2)bacon 3)marinades 4)forcemeat 5)brine 6)pate'
7. Describe about sausages and galantines
8. Describe about convenience foods and their importance
9. Give brief note on Chocolate, types and their importance in confectionery
10. Give brief note on edible displays and their preparation methods
Syllabus for Hotel Management – V Semseter
Course : Bsc (H&HA) Periods per Week : 4 Hours
Exam : Theory Duration Exams : 3 Hrs
FOOD & BEVERAGE MANAGEMENT
OBJECTIVE: To impart knowledge of controls aspect of F & B department and

related functions.
UNIT-I: Importance of controls in hotels - Control cycle in a hotel -Determining F

& B standards - Standard recipies, standard yields, standard portion sizes.
UNIT-II: The purchase cycle- Recognizing need - preparing standard purchase

specification, sources of supply, selection of supplier, Ordering goods, Purchase
orders - Reviewing Procedures - Delivery invoice receiving report - delivery
hours.
UNIT-III: Storing: store design - Inventory control , perpetual inventory, bin

card, inventory taking procedures - Issuing - FIFO, LIFO.
UNIT-IV: The meaning of costs - types of costs - objectives of food costing -

Types of food cost reports - Standard food costs - variance analysis - Food cost
percentage - Menu engineering - concept, applications.
UNIT-V: Food cost control - Production planning , forecasting requirement, sales

histories, formulating production plans, production planning and food
purchasing, control of wastage-serving controls -server responsibilities, service
procedures - use of computers in food cost control.
Reference books:
1. Jack. D. Ninemeier - Planning and control for Food and Beverage -AHMA.
2. F&B Management- B.Davis.
3. F&B Management- Partho Pratim Seal
KRISHNA UNIVERSITY
BSc ( H&HA) SEMESTER – V
Food and Beverage Management
TIME: 3 Hrs. SECTION-A MARK: 75
Answer any five from the following 5*5=25

1. Explain the Control Cycle stages with the help of diagram
2. Define standard portion sizes
3. Explain the procedure for making Standard Purchase Specification
4. What are the objectives of Food costing
5. Define Production planning
6. Explain the different methods of purchasing
7. What is the standard Revenue Control?
8. Explain the following
a) Bin Card b) FIFO, c) LIFO, d) Receiving Procedures
SECTION-B
ANSWER ANYFIVE EACH UNIT 5*10=50
9. What are the duties and responsibilities of store managers?
10. What are the four aspects of food cost?
11. Draw the Purchase cycle and explain it.
12. Explain about Menu Engineering ?
13. Define different stages in preparation of food production planning
14. Explain about Quality and Store room Control?
15. What are service control and Server Responsiblities and Procedures?
1.
Syllabus For Hotel Management – V Semseter
Accommodation Management
UNIT –I:
Ecotel certification Choosing Eco-friendly site Hotel Design and construction for ecotel
Environment friendly House Keeping practices Case study
UNIT-II:
Ergonomics in Rooms Division Ergonomics in Rooms Division Importance of Ergonomics
Principles of Ergonomics Ergonomic Training to staff Case Studies
UNIT-III:
Public relation Importance of Public relations in Hotels Agents of Public relation building at Front
Office Various Public Relation tactics Role of Media in Public Relation
UNIT-IV:
Communication in Rooms Division Role and importance of communication Types of
communication Barriers in communication Effective communications E-communication
in Rooms
UNIT V:
Front Office as Sales Department Coordination of Front Office with sales department
Importance of Front office as sales point Sales promotion technique used by front
Office Qualities of Front Office Staff to act as sales agent
Reference books:
1.Professional Management of Housekeeping Operations – Thomas J.A., Jones,
Ed.D.R.EH, John Wiley & Sons, Inc.
2. The professional housekeeper-Madelin Schneider, Georgina tucker, Mary Scoviak
John Wiley & Sons, Inc.
3. Housekeeping Operations Workbook, Macmillan Education Ltd. –Valerie Paul &
Christine Jones.
4. Hotel, Hostel and Hospital Housekeeping-Joan C Branson, Margaret Lennox, Edwards
Arnold(publishers) ltd. ELBS -30-Housekeeping Supervision Jane
KRISHNA UNIVERSITY
Accommodation Management
Total Marks: 75
A. Short type questions. (5 Marks each) answer any Five
1. Write down the definition of Ecotel.
2. What are the five criteria of Ecotel certification?
3. What is Ergonomics?
4. Write down five principles of Ergonomics.
5. What is the role of media in Public Relation?
6. Briefly describe the importance of Public Relations in hotels.
7. Describe how E-communication is used in Room Division
8. Briefly describe the importance of communication.
9. How can Front Office act as a sales department?
10. Write down five qualities of Front Office staff to be qualified as a Sales Agent.
B. Essay type questions. (10 Marks each)

1. How to choose a site for Eco-friendly hotel?
2. Describe the eco-friendly housekeeping practices in hotels.
3. How Ergonomics can be used in room division? Explain the importance of Ergonomics in
Room Division.
4. Describe the principles of Ergonomics in detail.
5. What is Public Relation? Describe the various tactics in Public Relation.
6. Describe the importance of Public Relations in Hotel.
7. Describe the barriers in effective communication
8. Describe the types of communication.
9. Describe different sales promotion techniques
10. Describe the qualities of Front Office staff to be a sales agent.
Course :Bsc (H&HA) Periods Per Week : 4 hours
BAR MANAGEMENT
Unit 1.Introduction to Bar and Beverage Operation: A brief History,Types of

Barand Beverage Operation,Managing Bar and Beverage Operation, The future of
Bar Social Concerns and Management: Definitions,Responsibility in today’s
AlcoholMarket, Third – Part liability, Changing Drinking Patters, Health Concerns,
Maintaining a professional and Hygienic appearance
UNIT 2.The Bar: Bar layout, Basic Bar Arrangements, bar equipment,Accessories
Bar Sanitation, The Bartender.THE ART OF MIXOLOGY
History and culture of cocktail, The history of mixed drinks, The word
“cocktail”, Etymology of the word “cocktail”, Glassware – Glasses, The tools
of a bar, The types of ice.
The art of cocktail (the mixology theoretically) :How to make a cocktail
Methods and techniques of mixology: The main methods, Secondary or

supplementary methods.
UNIT 3 Service procedures and Selling Techniques: A service

Orientation,EstablishingService Standards, Handling Service Problems, Selling –
Techniques and Strategies.
Marketing Bar and Beverage Operations:Special consideration in Bar and Beverage
Marketing,The Marketing Mix, Product and Place, Price: Beverage-Pricing Strategies
UNIT4.Bar Control Systems: The Control System, Product Control, Sales Profitability and
Control
UNIT-V: Purchasing of liquors - legal requirements, assessment of quality, receiving

control,store room control - service control -Standard cost control - Standard revenue control -
Quality control -Beverage dispensing equipment.
REFERENCE:
1. Managing Bar and Beverage Operations – Lendal H. Kotschevar&

Mary L Tanke
2. Serving Food and Drink in the Bar – Stanley Thornes

KRISHNA UNIVERSITY

BAR AND BAR OPERATIONS
SECTION-A
Answer any four of the following 5X5=25
1. Write a short note on History of Bar and Types of Bars

2. What are the attributes of Bartender to maintain professional
andHygienicAppearance?
3. What are the accessories used in Bar
4. Give the Major and Minor Tools used inside a Bar?
5. Describe thepoints to be kept in mind when handling service problems?
6. How do 4 Ps of Marketing help in successfully running of a Bar
7. What is the need of Controls system in Bar? Why?
8. What are the legal requirements in purchasing of Alcoholic Beverages?
SECTION B
Answer the following questions 5X10=50
1. What are the Third party liabilities applicable to a Bar? Explain in Details
2. What are the Concerns in the Changing Drinking pattern?
3. Write in detail the History and Culture of Cocktails and different methods of making
cocktails?
4. Draw the basic layout of the bar and basic arrangement in a Bar
5. What are the techniques and strategies to be used in a bar to enhance the selling in a Bar?
6. What are the special consideration in Bar and Beverage Marketing.
7. Describe the various points to be kept in mind when making a Bar control system for
Product control and sales Profitablility?
8. How does 4p’s of marketing help in successful running of a Bar?
9. What are the Storing Controls and receiving control which are to ensured in Beverage
Management?
10. What are the points to be adhered to when purchasing Beverages?
Elective 1
Course :Bsc (H&HA) Periods Per Week : 4 hours
CARGO AND AIRTICKETING MANAGEMENT

UNIT-I
Role of transportation in tourism – major entry points in India – history of air transportation
–Major airports in India (domestic & international) -Role of AAI and DGCA. A brief account
of IATA/ICAO-Three letter city codes and airport codes.Major world cities and airports and
identifying cities and countries on the map.
UNIT II
Cargo, meaning definition - Cargo transportation – scope of cargo business,
structure of cargo industry, movement of cargo, basics of cargo rate preparation,
airway bill preparation, cargo insurance and clauses. Cargo terminology-Trucking,
RFS, Warehousing, Trade Free Zone, Charters.
UNIT III
Airline Terminology – Airports and offline stations served by airlines –
abbreviations used inairlines, its fleet – types of journeys (OW, CT, RT,
OJ,RTW) – International sale indicators – Global indicators.
UNIT IV
Passenger ticket: Different coupons – ticketing instruction and conjunction tickets –
Opentickets, E-tickets and its advantages – Miscellaneous charges order (MCO) and
Prepaid Ticket Advice (PTA) – the rounding off of currencies, referring to airline time
table, TIM, OAG, PAT.
UNIT V
Types of fare – normal face (Adult, child & infant) – Special fares, discounted
fares,passengers requiring special handling – passengers with medical problems –
Expectant women – Unaccompanied minors – infants – VIPs/ CIPs, introduction to
special fares.
References Books
1. Introduction to Airline Industry: IATA Study KIT
2. JagmohanNegi: Travel Agency & Tour Operation – Concepts and
Principles. (Kanishka Pub, New Delhi)
3. JagmohanNegi: Air Travel and Fare Construction. - Kanishka Pub, New Delhi 2004
4. Dennis. L. Foster: The Business of Travel Agency Operations and Administration (Mc.
Graw Hill)
5. Study Kit for IATA/UFTAA
6. Stephen Shaw, Airline Marketuing and Mabnagement, Ashgate
7. Airpotrt, aircraft and airline security, Kenneth C Moore, utterworthheinmann
8. Airline Business in 21st Century, RegasDoganis, Routleg
ELECTIVE II
Course : Bsc (H &HA) Elective Periods Per Week : 4 hours
Exams : Theory Duration of Exams : 3 hrs
HUMAN RESOURCE MANAGEMENT

UNIT 1
Introduction to Human Resource Management:
Introduction, Concept of Human Resource Management, Scope of Human
Resource Management, History of Human Resource Management, Function of
Human Resource Management, Role of HR Executives
UNIT 2
HRM in India: Introduction, Changing Role of Human Resource in India,
Globalization, Its Impact on HR
UNIT 3
Human Resource Planning: Process of Human Resource Planning, Need for Human
Resource Planning, HR Forecasting Techniques, Successful Human Resource Planning
UNIT 4
Recruitment and Selection: Concept of Recruitment, Factors Affecting Recruitment,
Sources of Recruitment, Recruitment Policy, Selection, Selection Process, Application
Forms, Selection Test, Interviews, Evaluation, Placement, Induction
UNIT 5
Training and Management Development: Meaning of Training, Area of Training,
Methods of Training, Concept of Management Development, Management
Development Methods, Differences Between Training and Development, Evaluation of
Reference Books:
1. D'Cenzo, David A., Stephen P. Robbins, and Susan L. Verhulst, Human Resource
Management, John Wiley and Sons, NewDelhi.
2. Gomez-Mejia, Luis R., D. B. Balkin, and R. L. Cardy, Managing Human Resources,
Prentice Hall, NewJersey.
3. Ian, Beardwell, and Len Holden, Human Resource Management, Prentice Hall.
4. Dessler, Garry, Human Resource Management, Prentice Hall of India. Department
of Commerce, University of Delhi 20
5. Saiyadain, Mirza S., Human Resource Management, Tata McGraw-Hill Pub. Co. Ltd.,
New Delhi.
KRISHNA UNIVERSITY
BSc( H&HA) SEMESTER – V
HUMAN RESOURCE MANAGEMENT
9. Concept of human resource management.
10. Role of human resource management.
11. Human resource planning.
12. Factors affecting recruitment.
13. Recruitment policy.
14. Induction.
15. Difference between training and development.
16. Evaluation of management development.
SECTION-B
ANSWER ANY ONE FROM EACH UNIT 5*10=50
UNIT-I
17. Define human resource management? Explain functions of human resource
management?
OR
18. Explain role of HR executive?
UNIT-II
19. Explain the changing role of HRM in India.
OR
20. Globalization and it’s impact on HRM
UNIT-III
21. Explain in detail process and need for Human resource Planning.
OR
22. Write about HR forecasting and its Techniques.
UNIT-IV
23. Define Recruitment? Explain the sources of recruitment in detail.
OR
24. What are the various steps involved in selection process and tests in them.
UNIT-V
25. Training Areas and Methods
OR
26. Explain in detail concept of management development and it’s methods.
ELECTIVE III
Course : Bsc (H &HA) Elective III Periods Per Week : 4 hours

RETAIL MANAGEMENT
UNIT I
Retailing—nature and scope—objectives and functions—retailing scenario in India—
wheel of retailing—retailing life cycle—types of retailing—ownership based, store based
and non store based retailing—vertical marketing system
UNIT II
Strategic planning in retailing—retail environment and customers—design retail
information system and research—location and organizational decisions—trading area
analysis—site selection, organizational pattern in retailing.
UNIT III
Retail operations management—budgeting and resource allocation—store format and
size decision—store layout and space allocation—store security aspects—credit
management— working capital for retailing—cash collection and recovery
UNIT IV
Product assortment decision—merchandise forecasting—buying and
Handling merchandise—inventory management—pricing, labeling and
packaging
UNIT V
Retail promotion—building retail store image—role of atmosphere—layout planning—
retail promotion mix—sales promotion scheme— public relations in retailing—CRM in
retailing-- retail control system—financial control, merchandise control-- human
resource control— operational control.
Reference Books:
Retail Management : A Strategic Approach –Joel Evans, \
Retail Management : Text and Cases –U.C.Mathur,
Retail Management-S.C.Bhatia.
Fundamentals of retail management-Dr.Ashish A linge, Dr. Milind A Barhat.
Hospitality Retail Management Conard Lashley
KRISHNA UNIVERSITY
Retail Management
MM:70marks
SECTION-A
Answer any four of the following 5X5=25
1) Types of retailers
2) Retail format
3) Retail location
4) Store operations
5) Retail branding
6) Retail strategy
7) Service retailing
8) International retailing
SECTION B
Answer the following questions 5X10=50
1) Describe the basic concept of retailing and its development

(Or)
2) Explain various organized concepts retailing in India
3) Explain what the retail strategies are building sustainable competitive advantage
(Or)
4) Briefly describe the strategic retail planning process
5)what are the types , location opportunities for retail location

(Or)
6) Elaborate the strategic profit model in retail sector
7) Explain different store layout and designs in retail operations

(Or)
8) What are the basic concepts in inventory management in retailing?
9) Describe the various retail pricing strategies

(Or)
10) Describe the basic customer services in retail pricing strategy
ELECTIVE – IV
Periods Per Week : 4 hours
Course : Bsc (H &HA) Elective IV Internal Marks : 25
External Marks : 75 Duration of Exams : 3 hrs
Exams : Theory
SALES AND MARKETING
UNIT 1
Salesmanship: Meaning, Definition, Characteristics, Concept, Kinds, Nature, Evolution, and
Psychology in Selling, Scope, Limitations and Importance; Sales Management: Meaning,
Definition, Characteristics, Principles, Functions and Importance, Difference between Sales
Management and Marketing Management
UNIT 2
Marketing: nature and scope of marketing; marketing concepts- traditional and modern;
selling and marketing; marketing mix; marketing environment; service marketing-
characteristics of service.
UNIT 3
Product: concept of product; consumer and industrial goods; product planning and
development; packaging- role and functions; branding: brand name and trade mark;
product life cycle; after sales service.
Price: importance of price in marketing mix; factors affecting price; discounts and rebates;
pricing strategies. Promotion: promotion mix; methods of promotion; advertising; personal
selling; selling as a career; functions of a salesman; characteristics of a good salesman;
approach and presentation to a customer; objection handling; closing sale and follow up;
publicity and public relations.
UNIT 4
Sales Planning: Meaning, Components, Elements, Types, Importance and Limitations, Sales
Fields or territories: Meaning, Definition, Objectives, Factors determining Size, Allocation
of Sales territories, Steps in setting Sales territories Consumer Behaviour: Meaning,
Definition, Variables and Factors affecting Consumer Behaviour. Buying Motives: Meaning,
Kinds, Chief Buying Motives, Different Types of Consumers, Behaviour and Customer
Service.
UNIT 5
Consumer Behaviour: Meaning, Definition, Variables and Factors affecting
Consumer Behaviour. Buying Motives: Meaning, Kinds, Chief Buying Motives, Different
Types of Consumers, Behaviour and Customer Service.
Reference Books:
1. Santoki, Sales Management, Kalyani Publisher
2. Gupta, S.L., Sales and Distribution Management, Excel Books, New Delhi, 2008
3. Still, R., Richard, Sales Management, Pearson Prentice Hall, Delhi
4. Schiffman, Kanuk, Kumar, Consumer Behaviour, Pearson, Tenth Edition
5. Kotler, Keller, Marketing Management, Pearson Publications
KRISHNA UNIVERSITY
SALES AND MARKETING/ SEMESTER – V

27. . Qualities of good salesman
28. . Consumer goods
29. Product Idea
30. Sales promotion tools.
31. Modern selling
32. Components of product planning.
33. Intangible product.
34. Uses of sales forecast
SECTION-B
ANSWER ANY ONE FROM EACH UNIT 5*10=50
UNIT-I
35. Difference between Sales Management and Marketing Management
OR
36. Explain the importance of sales management in marketing.
UNIT-II
11. State the factors that may be considered while formulating product mix..
OR
12. Techniques of modern selling
UNIT-III
13. Describe the stages involved in product life cycle.

OR
14. Describe the theoretical aspects of salesmanship.
UNIT-IV
15. Explain the methods of compensating the sales personnel.
OR
16. Discuss various Steps in setting Sales territories
UNIT-V
17. What are the factors effecting the consumers behavior.

OR
18. How do you evaluate the chief buying motives .

ELECTIVE -V
Syllabus for Hotel Management – V Semseter
ACCOUNTANCY
UNIT – I
INTRODUCTION TO ACCOUNTING
Meaning and Definition, . Types and Classification, Principles of accounting,
Systems of accounting Generally Accepted Accounting Principles (GAAP).
PRIMARY BOOKS (JOURNAL): Meaning and Definition, Format of Journal, .
Rules of Debit and Credit, Opening entry, Simple and
Compound entries, . Practicals.SECONDARY BOOK (LEDGER): Meaning and
Uses, Formats. Posting, Practicals.
UNIT-II
SUBSIDIARY BOOKS:.Need and Use, . Classification, Purchase Book, Sales Book,
Purchase Returns, • Sales Returns, • Journal Proper, • PracticalsCASH BOOK: .
Meaning, Advantages, Simple, Double and Three Column . Petty Cash Book with
Imprest System (simple and tabular forms) Practicals.
UNIT – III
BANK RECONCILIATION STATEMENT: Meaning Reasons for difference in Pass
Book and Cash Book Balances Preparation of Bank Reconciliation Statement
UNIT – IV
TRIAL BALANCE
Meaning, Methods . Advantages.Limitations.Practicals
UNIT –V
FINAL ACCOUNTS: Meaning, Procedure for preparation of Final Accounts.
Difference between Trading Accounts, Profit & Loss Accounts and Balance Sheet.
. Adjustments (Only four) • Closing Stock Pre-paid Expenses • Outstanding
Expenses • Depreciation
CAPITAL AND REVENUE EXPENDITURE :. Meaning . Definition of Capital and
Revenue Expenditure
Reference Books:
Introduction to Accountancy-S.Chand Publications-S.C Guptha
Basic Accounting- Rajni Sofat-Preeti Hiro.
ELECTIVE - VI
Course : Bsc (H &HA) Elective VI Periods Per Week : 4 hours

TOURISM MANAGEMENT
UNIT I
1. Introduction to Tourism : 1 Brief historical evolution & development 2 Definition of
Tourism and its terms- Tour, Tourist, visitor & excursionist 3 The 5 A’s of tourism: -
Attraction, Accessibility, Accommodation , Amenities and Affordability.
2 Types & forms of tourism: 1 Motivation to travel .2 Types: Domestic, International-
Inbound and Outbound 3 Forms: - Leisure, Business, Social, Cultural, Religious, Nature,
cuisine, Family, sports, political, health, Senior citizen. MICE, Medical, Adventure 3
Alternative forms of tourism: Eco- tourism, Agro rural tourism, Special interest tourism
UNIT II
3.Constituents of tourism industry: 1 Primary Constituents : accommodation, Food,
Transport,Intermediaries,Govt.Organizations 2 Secondary Constituents : Shops and
Emporiums, Handicrafts and Souvenirs,Local Transport, Communications Services, Publishing
and Advertising Agencies, Entertainment,Touts and Brokers
4.The Impact of Tourism: 1 Economic impact: employment generation, foreign exchange
earnings & Infrastructure development 2 Social & Political Impact 3.
Environmental Impact
UNIT III
5. The Travel Agent and Tour operator : 1 Meaning & definition of Travel Agent and
Tour operator 2 Functions of Travel Agency 3 Online Travel Agency
4 Types of tour operators, inbound, outbound, domestic 5 Tour packaging: definition,
components of a tour package, types of package tours 6 Setting up a travel agency
6. Documentation : 1 Passport: Definition, types, requirements for Passport
2 Visa: - Definition, types of visa, requirements for visa 3. Other travel regulations – health
regulations, insurance, permits etc.
7. Guides & Escorts: .1 Definition 2 Role, functions and characteristics of Guides
and Escorts 3 Guiding and Escorting a tour
UNIT IV
8.Role & functions of tourism organisations: 1 Govt. organisation: - MTDC, ITDC,

IndiaTourism, TFCI 2 Domestic Organisation: - TAAI, FHRAI
3 International Organisation: -UNWTO, IATA
9. Indian Tourist Destinations: Major tourist attractions in India-North, South,
East, West, Indian Fairs & Festivals, Danceses of India.
UNIT V
10.World Tourist Destinations : 1 World division according to IATA Continents , 3 IATA
– I 4 IATA – II 5 IATA – III 6 Present status of tourism in the world 7 Major tourist
attractions in the world/ Continents
11. Itinerary Planning : 1 Meaning , 2 Basics of Itinerary planning 3 Steps in
Itinerary planning 4 Planning itineraries (Domestic and International) - Week end,
One week, Two weeks and more 5 Special interest Itineraries
Reference Books:
1. Tourism & Travel Management-Bishwanath Ghosh
2. Introduction to Tourism & Hotel Industry-Mohammed Zulfikar.
3. Introduction to Tourism & Hotel IndustrySudhir Andrews.
Tourism Operations & Management- Oxford-Archana Biwal, Sunetra Roday.

KRISHNA UNIVERSITY
Tourism Management
Total Marks: 75
Short type questions. (5 Marks each)
1. Describe about the motivation to travel.
2.Explain the following:
A) Business Tourism
B) Health Tourism
3. What are the primary constituents of tourism industry?
4.Describe the environmental impact of tourism.
5.Write down the definition of Travel Agent and Tour Operator.
6.Write down the definition of Guide and Escort.
7.What is UNWTO
8.List down five tourist destinations in South India.
9.What is an Itinerary?
10.Make a weekend itinerary to your favourite destination in Andhra Pradesh.
C. Essay type questions. (10 Marks each)

11. Write down the brief history of tourism.
12. Explain the 5 As of Tourism.
13. Describe the constituents of Tourism in detail.
14. Write down the economic and social impact of tourism.
15. Describe the role of Water and Air transport in tourism.
16. Write down the definition, types and requirements of Passport.
17. Describe the major tourist attraction on East and West India.
18. Please describe the following:
a) MTDC
b) TAAI
c) ITDC
d) FHRAI
e) IATA
19. Describe the basics and steps in Itinerary planning.
20. Please explain the world division according to IATA.
SYLLABUS
SEMESTER - VI
SYLLABUS
SEMESTER - VI
Sno Course Total Teaching Credits

Marks Hours
1 Specialized industrial Training 500 864 20
Hrs
Project Work-Student area of
2 interest 100 5
Marks Break up
Attendance 100 Marks

Training certificate 100 Marks
Training Log Book Evaluation 100 Marks
Training Presentation 100 Marks
Viva Voce 100 Marks
Total Credits : 185

BSC H&ha Syllabus

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BSC H&ha Syllabus

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KRISHNA UNIVERSITY

BSC ( HOSPITALITY AND HOTEL ADMINISTRATION) SYLLABUS

5 House Keeping-1 100 25 75 4 4

5 House Keeping-II 100 25 75 4 4

Table-3: B.Sc H &HA( Hospitality and Hotel Administration)

4 Foundation course -2B 50 0 50 2 2

7 House Keeping-III 100 25 75 5 4

Sno Course Total Mid Sem Sem End Teaching Credits

5 Front Office Industrial 100 25 75 192 6

Note: 2months Of Industrial Training for all four hotel management

Sno Course Total Mid Sem End Teachin Credits

TOTAL 750 200 550 36

Sno Course Total Teaching Credits

Attendance 100 Marks

Total Credits : 185

5 House Keeping-1 100 25 75 4 4

1. Every unit shall state the objectives and expected deliverables.

Lesson-l: Introduction the language - letters of alphabet and their pronunciation.

different Accents, verbs and grammar.

Lesson-3: Self introduction - presenting and introducing another

Person - greetings - how to greet and reply to a greeting

Lesson-l: All reception desk of a hotel

between reception and the guest, etc.

the number and gender of nouns and objectives

Lesson-2: Numerical from l to 100

Lesson-l: The time of the day

Lesson-2: Members of the family (simple sentence)

Lesson-2: Various terms in kitchen procedures and utensils used.

I. HUMAN VALUES AND PROFESSIONAL ETHICS

I Semester (Total 30 Hrs)

Unit-I : Introduction to Value Education

1. Value Education, Definition, Concept and Need for Value Education

Unit-II : Harmony in the Human Being

1. Human Being is more than just the Body

1. Family as a basic unit of Human Interaction and Values in Relationships

Unit-IV : Social Ethics

1. The Basics for Ethical Human conduct

Unit-V : Professional Ethics

1. Value Based Life and Profession

1. A.N.Tripaty, Human Values, New Age International Publishers, 2003

Unit-I : Natural Resources: 6 Hrs

Definition, scope and importance. Need for public awareness.

Brief description of;

Unit-III : Environmental Pollution 6 Hrs

Disaster management: Drought, floods and cyclones

Unit-V : Human Population and the Environment 6 Hrs

1. Environmental Studies by Dr.M.Satyanarayana,

Course : BSc (H&HA) 101 Periods Per Week : 4 hours

Course : BSc (H&HA) 101 Periods Per Week : 3 hours

Practical’s of House Keeping

01 Rooms layout and standard supplies. (Amenities)

02 Identification of cleaning equipments both manual and Mechanical. Use of different

Brushes, brooms, mops, identification of cleaning agents.

03 Maids Trolley: Set Up, Stocking and usage.

Hotel and Catering Studies – Ursula Jones

Subject : House Keeping - I Subject Code : H & HA-101

Answer any 5 of the following 5 x 5 = 25 M

1. State the meaning and definition of Housekeeping

Answer any 5 of the following 5 x 10 = 50 Marks

Course : Bsc (H&HA) 102 Periods Per Week : 4

Course : Bsc (H&HA) 102 Periods/Week : 4 hours

FOOD PRODUCTION PRACTICALS

Gurajada Appa Rao: Kanyasulkam, translated by C. Vijayasree & T.