University of madras
UNIT –I INDIAN COOKERY
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- THICKENING AGENTS Types of Role of thickening agents in Indian cuisine Thickening agents. UNIT –II
- PAPER – 18
- Care of Wines Racking – Fining – Filtering – Ageing – Bottles Bottling – Crocking. Principle Wine Producing Countries
- Definition of spirits alcohol
- History – Definition – Other names – types
- PAPER – 19
UNIT –IINDIAN COOKERYIntroduction to Indian food Spices used in Indian cookery Role of spices in Indian cookery Indian equivalent of spices (names) BASIC MASALASBlending of spices and concept of masala Different masalas used in Indian cookery Wet masalas Dry masalas Composition of different masalas, Varieties of masalas available in regional areas. Special masala blends. THICKENING AGENTSTypes of Role of thickening agents in Indian cuisine Thickening agents. UNIT –IIINDIAN COOKING Introduction to Regional cooking Factors affecting eating habits Heritage of Indian cuisine Differentiation of regional cuisine
UNIT –IIICooking from the different states under Geographical location Historical background Availability of raw material (seasonal) Equipment and fuel (special) Staple diet Specialty cuisine Food prepared for festivals & occasions
Parsee, Chettinad, Bohra, Avadh, Malabari, Lucknawi, Indian breads, Indian sweets, Indian sauces. UNIT – IVQUANTITY FOOD PRODUCTION Introduction, Equipment’s, Menu Planning – special emphasis on quantity food production planning menu for various categories such as School / College Students Industrial workers, Hospitals, Canteens, Outdoor parties. Theme dinners, Transport / Mobile catering, parameters for quantity food menu planning. UNIT – VINDENTING Principles of indenting. Quantities / Portions for bulk production. Translation of recipes for indenting. Practical difficulties involved in indenting.
Prashad Cooking with Indian Masters by J.Inder Singh Kalra and Pradeep Das Gupta. A Taste of Indian by Madhur Jaffery. Flavours of India by Madhur Jaffery. Cooking Delights of Maharajas by Digvijay Singh. Rotis and Naans of Indian by Purobi Babbar. The Indian Menu Planner (luster) by Welcome Group Chefs. PAPER – 18FOOD AND BEVERAGE SERVICE - III UNIT - I Beverages Introduction to Alcoholic Beverages. Definition and classification of Alcoholic Beverages. Fermentation – define, types of fermentation. UNIT – IIWines Introduction to wines categories of wines, color and characteristics of wines. History of Viticulture – Wines. Need of vines, seasons, soil & areas of growth. Composition of grapes. Wine makers Calendar. Vinification – Harvesting – Destalking – Crushing – Pressing – Fermentation.
Care of WinesRacking – Fining – Filtering – Ageing – Bottles & Bottling – Crocking. Principle Wine Producing CountriesFrance, Italy, Germany, Spain, Portugal, America (California). UNIT – IIIBeer History (A brief description of how Beer came into being) Ingredients for production of beer Brewing Process, Storage of beer, Classification of beer (ales, lagers, wheat beers). Characteristics, Alcoholic percentages.
UNIT – IVSpirits Definition of spirits & alcoholFactors on which distillation depends. Proof of spirits. Whisky – History. Main types of Whiskies. Major Whisky – producing countries. Scotch Whisky, Irish Whisky, American Whisky. Canadian Whisky, brand names.
Cognac (areas of production: grapes used, ages of cognac, storage & attributes). Armagnac, brand names.
Slow Fermentation, Quick Fermentation, Distillation, Maturation, Types of Rum & brand names. Vodka – Meaning of the term. Area of Production, Manufacture, Well known brands. Other Spirits – Arrack, absinthe, tiqura, tequila, quzo, grappa, fenny, toddy and alike. UNIT – VLiqueurs History – Definition – Other names – typesManufacture Hot method – Distillation, Cold method – Infusion, Percolation. Aging, Base spirits, Sweetening, Classification Uses.
Cocktails & Mixed DrinksA brief history of cocktails and mixed drinks, Definition of cocktails. Definition of mixed drinks. Developing a drink recipe, Bar Measures, Mixed drinks and mixed drink families.
Food & Beverage Service – Dennis Lillicarp Atlas of Wines – Hamlyn Publications Table and Bar – Clark International Guide to Drinks. PAPER – 19ALLIED HOTEL ENGINEERING AND MAINTENANCE UNIT – IRole and Importance of Maintenance Department: In Hotel Industry with emphasis on its relation with other departments of the hotel. Organisation chart of Maintenance department. Duties & Responsibilities of Maintenance department. UNIT – IIGas Heat terms and UNITs – Methods of transfer – LPG and its properties – Principle of Bunsen burner – Precautions to be taken while handling gas – Low and High pressure burners, Corresponding heat output. ElectricityFundamentals of electricity, insulators, conductors, current, potential difference, resistance, ampere & watt, energy concepts: definitions, their UNITs and relationships, AC and DC; Single phase and 3 phase and its importance on equipment specifications. Electric circuits, open circuits and closed circuits, symbols of circuit elements, series and parallel connection, short circuit, earth fault fuses; MCB, earthing, reasons for placing switches on live wire side / Electric wiring and types of wiring. Calculation of electric energy consumption, safety precautions to be observed while using electric appliances. Types of lighting, different lighting device incandescent lamps, florescent lamps, other gas discharge lamps, illumination; UNITs of illumination. UNIT – III Fire Prevention & Fire Fighting System Classes of fire methods of extinguishing fires Fire extinguishers, portable and stationery. Fire detectors and Alarm. Automatic fire detectors – cum – extinguishing devices. Structural protection Fuels used in Catering Industry Types of fuels used in Catering Industry – Calorific value – comparative study of different fuels. Calculation of amount of fuel required and cost.
Hardness of water, water softening. Base Exchange method. Cold water supply systems in hotels. Flushing cisterns, water taps, traps and closets. UNIT – IV Refrigeration & Air Conditioning Basic principles, latent heat, boiling point and its dependence on pressure, vapour compression system of refrigeration and refrigerants. Vapour absorption system, care and maintenance on refrigerators; defrosting; types of refrigerant UNITs, their care and maintenance. Conditions for comfort, relative humidity, humidification, dehumidifying dew point control, UNIT of air conditioning Window type air conditioner – central air conditioning – preventive maintenance. UNIT – V Types of Maintenance: Routine maintenance, Preventive maintenance, Scheduled maintenance. Emergency & Breakdown maintenance, Comparisons, Contract maintenance. Advantages and disadvantages, Types of contract, Price rate, Lumpsum Contract Rate contract, Service contract.
Circumstance under which equipments are generally replaced – Inadequacy. Obsolescence, Excessive maintenance, Declining efficiency. Replacement of policies of items which gradually deteriorate. Replace when the current annual cost is equal to the average annual cost to date. Economic replacement cycle for suddenly failing equipment. Analytical problems. REFERENCE BOOKS: Practical maintenance and equipment for hoteliers, licenses and caterers by D.C.Gladwell – Bar and Rockliff – London. The Management of Maintenance & Engineering Systems in the Hospitality Industry – BORSENIK, STUTTS. Management Operations Research – M. Sathya Narayanan & Lalitha Raman, Himalaya Publishing House. PAPER – 20 ALLIED PRINCIPLES OF MANAGEMENT UNIT – I Introduction: Evolution, Development, Management thinkers and their contribution. Schools of Management. Role of Manager: Tasks of a professional manager, Responsibilities of a professional manager. Management systems, Managerial skills. UNIT – II Organisational Climate: Organisation culture and managerial ethics, Nature of organisational change. Management Process: Planning, Organising, Leading, Controlling, Communication & decision making. UNIT – III Planning: Definition, Mission, Objectives, goals, levels, type, nature of planning, step by step planning procedure, Perception of opportunities, Establishment of goals. Appraisals of planning premise. Decision Making / Problem Solving: Definition, Phrases, Development / selection. Tests / Review: Exploring of action path and selection of a course of action. UNIT – IV Communications: Definition, Step by step process, Organisation structure, Common features. Division of labour, Co-ordination, Accomplishments of goals, Authority - responsibility structure, Principles of organisation, scalar principle, Departmentation, Unity of command, Span of command, Balance between centralization and decentralisation. UNIT – V Leadership: Motivation, Definition, Needs, rewards, Theories, Hierarchy of needs (Maslow) Hygiene (Herzberg), Expectancy (Vroom), Leadership, Definition, Theories. (Blake & Mouton), Situational leadership, Controlling. REFERENCE BOOKS: Daver – The Management Process Koontz & O Donell – Principles of Management Earnest Date – Management Theory & Practices. PAPER – 21 ALLIED HOTEL ACCOUNTING SYSTEM UNIT - I Introduction – Double Entry System –Meaning / Advantages, Concepts, Journal, Ledger, Trial Balance, Subsidiary books, Ledger, Trial Balance, Cash Book, Petty Cash Book. Simple Final Accounts (Without Adjustments) Trial Balance (Errors) – Preparing Trial Balance from list of ledger balances. Final Accounts (Trading / P&L / BS) – Using their previous journal / ledger problems and preparing final accounts. UNIT – II Final Accounts with Adjustments Final Account – Working out a problem covering all adjustments. Meaning of Financial Accounting Concepts & Conventions – their implications. Books of original entry – the Journal, Ledger, Trial Balance and Balance Sheet. A Case Study – Numerical Departmental Accounting in Hotels – Need and Advantages Numericals. Uniform System: Presentation of Income Statement UNIT – III Depreciation - Meaning and Methods Inventory Valuation – the FIFO, LIFO and their impact on reported profit, Inflation and LIFO and FIFO.
Analysis of Financial Statements Types of Ratio and how to calculate them. Ratio
Tools Funds Flow Meaning & Uses.
Auditing: Meaning, Uses, Advantages. Types: Continuous, Periodical. Machines & Accounting. REFERENCE BOOKS: Double Entry Book Keeping – T.S.Grewal Rawat G.E.Elements of Hotel Accountancy Cost Accounting – Jain & Narang. PAPER - 22 ALLIED FOOD AND BEVERAGE MANAGEMENT UNIT – I Food and Beverage Operation: Sectors of food and beverage operations, Introduction to Food and Beverage operations. Factors concerned with Food and Beverage operations. Markers, Policies, Demand, Planning and Design of facility. Processing methods, production and service process methods. Controlling of costs, Monitoring customer satisfactions.
Cost Control, Define Control, Objective and Advantage of control methodology and phases of control, cycles of control. Introduction to Food cost control Control procedures, Requirements of a control system, F&B control department. Purchasing Aims of purchasing, Purchasing staff, source of supply, selection of supplier types of food purchase, Quality purchasing, Definition of SPS, Advantages of SPS, Purchasing procedure, Different methods of purchasing, Purchasing order form, Ordinary cost, carrying cost EOQ. Receiving Control Aims of receiving, Receiving staff, Equipment for receiving, Document given by supplier Bills / Invoices / Cash memo / Credit notes, Records maintained in receiving dept, GRB Meat tags, Receiving procedure – Blind receiving, Assessing the performance and efficiency of receiving dept, Fraud in receiving, Hygiene & Cleanliness. UNIT – III Storage & Inventory control Storing control, Aims of store control, Storeroom personnel, Facilities and equipment arrangement of food, Location of storage facilities, Security, Stock control Type of store received, Records maintained, Issuing control, Requisition, Transfer note Stock taking, Cashier summary sheet. Production control Aims of production control, forecasting, initial forecasting, final forecasting fixing standards, standard yield definition, Objective, yield cooking loss. Butcher test standard reciepe advantage, How to write the reciepe, Standard portion size definition Objective, Uses, Standard portion cost. Food Sales Control KOT, Bills, KOT cum Bills, Analysis, Cashier summery sheet. Inventory Control Importance, Objective, Method, Levels and technique, perpetual inventory, Monthly Inventory, Pricing of commodities, Comparison of physical and perpetual. UNIT – IV Beverage Control Purchasing, Receiving, Strong, Issuing, Production control, Standard reciepe Standard portion size, Bar frauds, Books maintained, Beverage control. Beverage Sales Control Procedure of Cash Control, Machine system, ECR, NCR, Present Machine, POS Reports, Thefts, Cash Handling. Budgetary Control Define budget, define budgetary control, Objectives, Frame work, Key factors Types of budget, Master budget, Budgetary Control. Menu Merchandising Menu Control, Menu structure, planning, pricing of menus, types of menus, menu as marketing tool, Layout, Constraints of menu planning. UNIT – V ADVERTISING, PROMOTING, MERCHANDISING FOOD AND BEVERAGE Guest handling – special occasion – Adverting – promoting – merchandising food and beverage – overview identifying the media – Layout and design of advertisement – highlighting the message – Target audience – food and wine display – promoting room service – Telephone selling – persuasive and suggestive selling. Guest handling – identifying guest needs – Maintaining guest history card and records – Effective public relationship – Effective social skills – personalization. Special occasions – Type of special occasions – Creativity and Innovation – Special menu – planning – Co-ordinating the activities. REFERENCE BOOKS: Food and Beverage Management – Bernard Davis Sally Stone Food Service Organisations –A managerial and systems approach – Marian C. Spears, Allene G. Vaden. Food and Beverage Service – Lilli Crap. Food and Beverage operational methods and cost control – Dennis L. Foster. Food and Beverage Management – D. Antony Ashok Kumar. SEMESTER-IV PAPER – 29 FOOD PRODUCTION AND PATTIESERIE (PRACTICAL – II) Preparation and Composition of various Indian masalas – Green, white, brown, tandoori Preparation and incorporation of simple dishes from various regions and dishes like vindaloo, khorma, makhani and alike demonstration and preparation of Tandoor dishes such as naan, roti, kulchas, parathas, tikkas, kebabs. To formulate 10 – 12 sets of menu based on the respective regions for the 11 year Practicals apart from demonstration. AWADH
BENGAL
Sample Objectives Demonstrate & prepare dishes like Yakhni pulao, Tandoori naan Aloo gobi Rabdi Makkai ki roti Dal makhani Phirnee Bhaturas Masaledar karlele Gajjaar ka Kheema parathas Punchratani Dal Halwa Laccha Peshawari chole Shahi tukda Baingan ka burta Pudina chutney Kesari kheer Machli amritsari Dal amritsari Tandoori murg Panir Chaat Murg tikka Punjabi lobia Shammi kababs Kadhi Moghlai saag Tomatar shorbha Roganjosh Aam ka panna Dhaniwal khorma Sarson ka saag Practice menus like Alu ki tehari Sheermal Mooli ka saag Makkai ka soweta Murg ka soola Acgar gosht Mas ke sule Safed maas Lal maas
GUJARAT
HYDERABAD
Prepare dishes like
Subzi ghost Aloo posto Mishti doi Khuroos – e – tursh Tooriya posta charchari Payesh Firdaus – e – barein Sandesh Murg wajid ali Ghost khorma Murg mussalam Macher jhol Prepare menus like
Brown rice Poories Patrani macchi Dhokla Doodh pak Fish patia Khandvi Mohanthal Salli Murg Gujarathi dal Oondhiya Osaman Dhansak Lasun ki chutney PUNJABI
PAPER - 30 FOOD AND BEVERAGE SERVICE - II (PRACTICALS) Students should have knowledge of Billing, making KOTs, etc using computer. Writing a menu in French with wines. Laying the table (Recapitulation first year – Linking Backwards) Taking orders of wine, posture, wine list, writing orders.
Red wine and Red wine in Basket, Decanting wines, sparkling wines champagne. Reading of wine labels.
Taking order for other alcoholic beverages. Service of spirits, - Whisky – neat, on the rocks, long drink.
Rum – Long drink. Vodka – Neat, Long drink. Gin – Neat, Long drink. Cocktails and mixed drinks. Taking order for cocktails. Preparation of cocktails. 1. Service of Aperitifs Service of Liqueurs, Service of Beer. 2. Service of Regional Dishes Three regional festival means (as a practical assignment) by students. 3. Room Service Incorporate alcoholic beverages being served in room. Recapitulate or Link Backwards with First year.
Checkout settlement procedures, Foreign exchange voucher. Safety deposit voucher / record maintenance, Log book for maintenance dept. report. Left luggage handling, Receiving procedure of the guest. Lost and found articles dealings, Message handling with past, present and future guest. Situation handling of guest complaints, Viva – voce, Group discussion. PAPER - 32 ACCOMMODATION OPERATION – PRACTICAL – II Exercising linen room function. Care and storage of linen, discarded linen. Records and registers maintained in the linen room and their formats. Desk control – Functions, role – play. PAPER - 33 HOTEL ENGINEERING AND MAINTENANCE - PRACTICALS Identification of Tools, Accessories, Plumbing system & Various Materials. Plug and Socket wiring Testing of supply system – by tester and test lamp Fluorescent tubes and incandescent bulb replacing. Cleaning if gas burners Replacing washer and assembly of taps. Demonstration: 1. Demonstration of usage of various fire extinguishers. 2. Demonstration of cleaning & refixing of air conditioner filter.
Introduction to Larder Work, Definition, Equipment found in the larder Layout of typical larder with equipment and Various sections. * Terms Common terms used in the Larder. * Control Essentials of Larder Control, Importance of Larder control, Devising Larder Control Systems, Leasing with other departments, yield Testing. * Duties and responsibilities of Larder Chef Function of the Larder, Organization of Larder staff, Sections of the Larder Duties & responsibilities of Larder Chef. UNIT – II CHARCUTIERE * Sausages Introduction to charcutiere, Sausage – Types & Varieties, Casings – Types & Varieties Fillings – Types & Varieties, Additives & Preservatives. * Forcemeats Types of forcemeats, Preparation of forcemeats, Uses of forcemeats. * Marinades, Cures, Brines Types of Brines, Preparation of Brines, Methods of Curing, Types of Marinades – Uses of Marinades, Differences between Brines, Cures & Marinades. * Bacon, Ham, Gammon Cuts of Ham, Bacon & Gammon, Difference between Ham, Bacon & Gammon Processing of Ham & Bacon, Green bacon, Uses of the different cuts. UNIT – III CHARCUTIERE * Galantines - Making of Galantines, Types of Galantine, Ballotines * Pates and Terrines - Types of pate, pate de foie gras, Making of pate, Commercial pate and maison - Truffle-sources, cultivation and uses and types of truffle. - Moussess and Mousselines - Types of mousse (Savoury), Preparation of mousse, preparation of mousse line - Difference between mousse and mousseline. - Chaud froid
- Definition of Aspic and Gelee, Difference between the two - Making of Aspic & Gelee, Uses of Aspic & Gelee
- Historic importance of Culinary Garnishes - Explanation of different Garnishes
Parts of Sandwiches, Types of Bread, Types of filling – Classification Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches Storing of Sandwiches REFERENCE BOOKS: Practical Cookery – Kinton & Ceserani – Hodder & Strouhton Educational, London. The complete cookery manual – Anthony D Reilly – Longman Group Ltd., UK. The theory of Catering – Kinton & Ceserani – Hoddel & Strnal. Food Preparation – Clive Finch Time Life – Good Cook Series Daniel R Steven Son – Stanl Thrones Ltd., The complete cookery manual – Anthony O’ Reilly Longman UK. PAPER – 24CORE - FOOD AND BEVERAGE SERVICE – IV UNIT – I Room Service Directory: uploads -> admissions -> cbcs -> 2008-2009 uploads -> Compiled for Pope John XXIII high School by uploads -> Educational Leadership Reflective Essay 2008-2009 -> University of madras [Established under the Act of Incorporation XXVII of 1857 – Madras University Act 1923] 2008-2009 -> B. A. R&S file. University of madras m. A degree courses choice based credit system regulations 2008-2009 -> University of madras 2008-2009 -> B. A. R&S (from III semester onwards) file. Appendix –16 (R) university of madras 2008-2009 -> University of madras [Established under the Act of Incorporation XXVII of 1857 – Madras University Act 1923] Share with your friends:
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