University of madras

UNIT –I

INDIAN COOKERY

Spices used in Indian cookery

Role of spices in Indian cookery

Indian equivalent of spices (names)

BASIC MASALAS

Different masalas used in Indian cookery

Wet masalas

Dry masalas

THICKENING AGENTS

Thickening agents.

UNIT –II

Introduction to Regional cooking

Factors affecting eating habits

Heritage of Indian cuisine

Differentiation of regional cuisine

UNIT –III

Cooking 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
States to be covered
TamilNadu, Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajastan.
Also Communities / styles such as

Parsee, Chettinad, Bohra, Avadh, Malabari, Lucknawi, Indian breads, Indian sweets, Indian sauces.

UNIT – IV

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 – V

Principles of indenting.

Quantities / Portions for bulk production.

Translation of recipes for indenting.

Practical difficulties involved in indenting.
REFERENCE BOOKS:

1. 
   Prashad Cooking with Indian Masters by J.Inder Singh Kalra and Pradeep Das Gupta.
   
2. 
   A Taste of Indian by Madhur Jaffery.
   
3. 
   Flavours of India by Madhur Jaffery.
   
4. 
   Cooking Delights of Maharajas by Digvijay Singh.
   
5. 
   Rotis and Naans of Indian by Purobi Babbar.
   
6. 
   The Indian Menu Planner (luster) by Welcome Group Chefs.
   

PAPER – 18

Introduction to Alcoholic Beverages.

Definition and classification of Alcoholic Beverages.

Fermentation – define, types of fermentation.

UNIT – II

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 Wines

Principle Wine Producing Countries

UNIT – III

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 – IV

Definition of spirits & alcohol

Proof of spirits.

Main types of Whiskies.

Major Whisky – producing countries.

Scotch Whisky, Irish Whisky, American Whisky.

Canadian Whisky, brand names.

Gin – history – flavouring agents, production, types of gin, brand names.

Brandy – How the word brandy came about.

Cognac (areas of production: grapes used, ages of cognac, storage & attributes).

Armagnac, brand names.

Rum – Areas of Production. (mention about – Demera Rum) Manufacture

Slow Fermentation, Quick Fermentation, Distillation, Maturation, Types of Rum & brand names.

UNIT – V

History – Definition – Other names – types

Hot method – Distillation, Cold method – Infusion, Percolation.

Aging, Base spirits, Sweetening, Classification Uses.

Cocktails & Mixed Drinks

Definition of mixed drinks.

Developing a drink recipe, Bar Measures, Mixed drinks and mixed drink families.
REFERENCE BOOKS:

• 
  Food & Beverage Service – Dennis Lillicarp
  
• 
  Atlas of Wines – Hamlyn Publications
  
• 
  Table and Bar – Clark
  
• 
  International Guide to Drinks.
  

PAPER – 19

UNIT – I

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 – II

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.

Electricity

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.
Water Systems

Hardness of water, water softening. Base Exchange method. Cold water supply systems in hotels. Flushing cisterns, water taps, traps and closets.

Basic principles, latent heat, boiling point and its dependence on pressure, vapour compression system of refrigeration and refrigerants.

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.
Equipment Replacement Policies:

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.

1. 
   Practical maintenance and equipment for hoteliers, licenses and caterers by D.C.Gladwell – Bar and Rockliff – London.
   
2. 
   The Management of Maintenance & Engineering Systems in the Hospitality Industry – BORSENIK, STUTTS.
   
3. 
   Management Operations Research – M. Sathya Narayanan & Lalitha Raman, Himalaya Publishing House.
   

Evolution, Development, Management thinkers and their contribution. Schools of Management.

Tasks of a professional manager, Responsibilities of a professional manager. Management systems, Managerial skills.

Organisation culture and managerial ethics, Nature of organisational change.

Planning, Organising, Leading, Controlling, Communication & decision making.

Definition, Mission, Objectives, goals, levels, type, nature of planning, step by step planning procedure, Perception of opportunities, Establishment of goals.

Definition, Phrases, Development / selection.

Exploring of action path and selection of a course of action.

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.

Motivation, Definition, Needs, rewards, Theories, Hierarchy of needs (Maslow) Hygiene (Herzberg), Expectancy (Vroom), Leadership, Definition, Theories. (Blake & Mouton), Situational leadership, Controlling.

1. 
   Daver – The Management Process
   
2. 
   Koontz & O Donell – Principles of Management
   
3. 
   Earnest Date – Management Theory & Practices.
   

Introduction – Double Entry System –Meaning / Advantages, Concepts, Journal, Ledger, Trial Balance, Subsidiary books, Ledger, Trial Balance, Cash Book, Petty Cash Book.

Trial Balance (Errors) – Preparing Trial Balance from list of ledger balances.

Final Account – Working out a problem covering all adjustments.

Concepts & Conventions – their implications.

Books of original entry – the Journal, Ledger, Trial Balance and Balance Sheet.

A Case Study – Numerical

Depreciation - Meaning and Methods

Inventory Valuation – the FIFO, LIFO and their impact on reported profit, Inflation and LIFO and FIFO.
UNIT – IV

Analysis of Financial Statements

Types of Ratio and how to calculate them.

Ratio

Funds Flow

Meaning & Uses.
UNIT – V

Auditing: Meaning, Uses, Advantages.

Types: Continuous, Periodical.

Machines & Accounting.

1. 
   Double Entry Book Keeping – T.S.Grewal
   
2. 
   Rawat G.E.Elements of Hotel Accountancy
   
3. 
   Cost Accounting – Jain & Narang.
   

Sectors of food and beverage operations, Introduction to Food and Beverage operations. Factors concerned with Food and Beverage operations.

Processing methods, production and service process methods.

Controlling of costs, Monitoring customer satisfactions.
Elements of operations, responsibilities of Food and Beverage management Constraints of Food and Beverage management.
UNIT – II

Introduction to control

Cost Control, Define Control, Objective and Advantage of control methodology and phases of control, cycles of control.

Control procedures, Requirements of a control system, F&B control department.

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.

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.

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.

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.

KOT, Bills, KOT cum Bills, Analysis, Cashier summery sheet.

Importance, Objective, Method, Levels and technique, perpetual inventory, Monthly Inventory, Pricing of commodities, Comparison of physical and perpetual.

Purchasing, Receiving, Strong, Issuing, Production control, Standard reciepe Standard portion size, Bar frauds, Books maintained, Beverage control.

Procedure of Cash Control, Machine system, ECR, NCR, Present Machine, POS Reports, Thefts, Cash Handling.

Define budget, define budgetary control, Objectives, Frame work, Key factors Types of budget, Master budget, Budgetary Control.

Menu Control, Menu structure, planning, pricing of menus, types of menus, menu as marketing tool, Layout, Constraints of menu planning.

1. 
   Food and Beverage Management – Bernard Davis Sally Stone
   
2. 
   Food Service Organisations –A managerial and systems approach – Marian C. Spears, Allene G. Vaden.
   
3. 
   Food and Beverage Service – Lilli Crap.
   
4. 
   Food and Beverage operational methods and cost control – Dennis L. Foster.
   
5. 
   Food and Beverage Management – D. Antony Ashok Kumar.
   

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
GOA

Prepare dishes like
Phaldari koftas badal jaam Gulab jamun

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
Bhaat Methi thepla Makai Mu Shaak Sarki Srihand

Brown rice Poories Patrani macchi Dhokla Doodh pak

Fish patia Khandvi Mohanthal

Salli Murg Gujarathi dal

Oondhiya Osaman

Dhansak Lasun ki chutney

Students should have knowledge of Billing, making KOTs, etc using computer.

Laying the table (Recapitulation first year – Linking Backwards)

Taking orders of wine, posture, wine list, writing orders.
Service of wine – White and Rose.

Red wine and Red wine in Basket, Decanting wines, sparkling wines champagne.

Reading of wine labels.
Taking orders of spirits

Taking order for other alcoholic beverages.

Service of spirits, - Whisky – neat, on the rocks, long drink.
Brandy – do –

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.

PAPER - 31

FRONT OFFICE OPERATION – II
PRACTICALS
Familiarizing with computerized billing. Room assigning procedure.

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.

Care and storage of linen, discarded linen.

Records and registers maintained in the linen room and their formats.

Desk control – Functions, role – play.

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.


SEMESTER – V
PAPER – 23
CORE - FOOD PRODUCTION AND PATISSERIE – IV

UNIT – I
LARDER
* Layout

Introduction to Larder Work, Definition, Equipment found in the larder Layout of typical larder with equipment and Various sections.

Common terms used in the Larder.

Essentials of Larder Control, Importance of Larder control, Devising Larder Control Systems, Leasing with other departments, yield Testing.

Function of the Larder, Organization of Larder staff, Sections of the Larder Duties & responsibilities of Larder Chef.

Introduction to charcutiere, Sausage – Types & Varieties, Casings – Types & Varieties Fillings – Types & Varieties, Additives & Preservatives.

Types of forcemeats, Preparation of forcemeats, Uses of forcemeats.

Types of Brines, Preparation of Brines, Methods of Curing, Types of Marinades – Uses of Marinades, Differences between Brines, Cures & Marinades.

Cuts of Ham, Bacon & Gammon, Difference between Ham, Bacon & Gammon Processing of Ham & Bacon, Green bacon, Uses of the different cuts.

- Making of Galantines, Types of Galantine, Ballotines

- 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

- Meaning of Chaud Froid, Making of Chaud Froid & Precautions.

- Types of Chaud Froid, Uses of chaud Froid

- Aspic and Gelee

- Definition of Aspic and Gelee, Difference between the two

- Making of Aspic & Gelee, Uses of Aspic & Gelee
UNIT - IV
APPETIZERS AND GARNISHES
- Classification of Appetizers, Examples of Appetizers

- Historic importance of Culinary Garnishes

- Explanation of different Garnishes

UNIT – V
SANDWICHES

Parts of Sandwiches, Types of Bread, Types of filling – Classification

Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches

Storing of Sandwiches

1. 
   Practical Cookery – Kinton & Ceserani – Hodder & Strouhton Educational, London.
   
2. 
   The complete cookery manual – Anthony D Reilly – Longman Group Ltd., UK.
   
3. 
   The theory of Catering – Kinton & Ceserani – Hoddel & Strnal.
   
4. 
   Food Preparation – Clive Finch
   
5. 
   Time Life – Good Cook Series
   
6. 
   Daniel R Steven Son – Stanl Thrones Ltd.,
   
7. 
   The complete cookery manual – Anthony O’ Reilly Longman UK.
   

PAPER – 24