UNIT –I
INDIAN COOKERY
Introduction to Indian food
Spices used in Indian cookery
Role of spices in Indian cookery
Indian equivalent of spices (names)
BASIC MASALAS
Blending 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 AGENTS
Types of Role of thickening agents in Indian cuisine
Thickening agents.
UNIT –II
INDIAN COOKING
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
QUANTITY 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 – V
INDENTING
Principles of indenting.
Quantities / Portions for bulk production.
Translation of recipes for indenting.
Practical difficulties involved in indenting.
REFERENCE BOOKS:
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 – 18
FOOD AND BEVERAGE SERVICE - III
UNIT - I
Beverages
Introduction to Alcoholic Beverages.
Definition and classification of Alcoholic Beverages.
Fermentation – define, types of fermentation.
UNIT – II
Wines
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
Racking – Fining – Filtering – Ageing – Bottles & Bottling – Crocking.
Principle Wine Producing Countries
France, Italy, Germany, Spain, Portugal, America (California).
UNIT – III
Beer
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
Spirits
Definition of spirits & alcohol
Factors 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.
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.
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 – V
Liqueurs
History – Definition – Other names – types
Manufacture
Hot method – Distillation, Cold method – Infusion, Percolation.
Aging, Base spirits, Sweetening, Classification Uses.
Cocktails & Mixed Drinks
A 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.
REFERENCE BOOKS:
Food & Beverage Service – Dennis Lillicarp
Atlas of Wines – Hamlyn Publications
Table and Bar – Clark
International Guide to Drinks.
PAPER – 19
ALLIED
HOTEL ENGINEERING AND MAINTENANCE
UNIT – I
Role 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 – II
Gas
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
Fundamentals 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.
Water Systems
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.
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.
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.
UNIT – IV
Analysis of Financial Statements
Types of Ratio and how to calculate them.
Ratio
Tools
Funds Flow
Meaning & Uses.
UNIT – V
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.
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.
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
Rice
|
Indian Bread
|
Main Course
|
Accompaniments
|
Sweet
|
Yaknni
Pulao
Jalani
Khushka
Noor Mahal
Pulao
|
Bakarkhani
Taftan
Mughlai
Paratha
Roomali
Bedmi
|
Gosht Korma
Arbi Kakalia
Gosht DoPiaza
Pasande (2 Varities)
Galoti Kabab
Raan / Murg
Mussallam
|
Badin Jaan
|
Kulfi
Falooda
Phimi
Muzzafar
|
BENGAL
Ghee Bhat
Bhate Bhaat
Pulao
|
Tikon Paratha
Luchi
Nimki
Matar Sutir
Kochuri
|
Macher Jhol
Doi Mack
Sorse Mack
Chingri Mache
Malai Kari
Mack Bhaja
Mack Bhape
|
Aloo Posto
Tooriya Posta
Charchari
Sukto
Baigun Bhaja
Patoler Dorma
Lau Chingri
Methi Baigun
Chholar Dai
|
Kala Jamun
Mishti Doi
Payesh
Sandesh
Chamcham
Rasogolla
|
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
GOA
Prawn Pulao
Steamed Rice
Arroz
Coconut
Pulao
|
Sanna
Pav
Rice Bread
|
Pork / Mutton
Vindaloo
Xacutti
Prawn Balchao
Fish Caldeen
Goan Fish
Curry
Galhina
(Chicken)
Catreal
|
Beens fougath
Toor Dal
Sorak
Kath Katha
Cabbage
Fougath
Caldeen
Amotik
|
Bibinca
Dodol
Alle Belle
|
GUJARAT
Bhaat
Brown Rice
Khichdi
Dahi – doodh
Nu Pulao
|
Methi thepia
Poories –
Methi, Jeera Masala, Mitti Dahi, Rotlaa
|
Makai Mu
Shaak
Salli Murg
Oondhiya
Mango &
Yoghurt Cury Dahi Kadi
|
Sarki
Dhokla
Khandvi
Gujarati dal
Osaman
Lasun Ni
Chutney
Bhindi Cury
Battata Ne
Tomato
|
Shirkhand
Doodh Pak
Mohanthal
Puran Poli
Magaz
Lapsi
|
HYDERABAD
Sofyanai
Biryani
Hyderabadi
Biryani
Kachchi
Briyani
Kabuli
|
Kulcha
|
Methi Murg
Dalcha
Haleem
Nihari
Shikampur
Kabab
Dum Ka Murg
Mutton Cury
(Nellore)
|
Tomato Kaat
Mirchi Ka
Salan
|
Double Ka
Meetha
Khumani Ka
Meetha
|
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
PUNJABI
Rice
|
Indian Bread
|
Main Course
|
Accompaniments
|
Sweet
|
Matter
Pulao
Motia Pulao
|
Naan
Tandoori
Roti Tandoori
Makki Ki Roti
Bhaturas
Keema
Prathas
Laccha
Paratha
Bharwan Partha
Bharwan Naan
Missi Roti
Phulka
|
Baigan ka
Bharta
Amritsari
Macchi
Tandoori
Murg
Murg Tikka
Sarson Ka
Saag
Rada Meat
Palak Meat
(Mutton)
Palak Paneer
|
Aloo gobhi
Dal Makhani
Bharwan Karela
Punjratni Dal
Peshawari Chole
Pudina Chutney
Sabot Masoor
Rajma
Kadhi
Bharwan Bhindi
Gajar Matter
Hari Chholia te Paneer
Channa pindi
Punjabi Gobhi
Aloo Vadi Ki
Subzi
|
Rabid
Kheer
Gajar Ka Halwa
Row Di Kheer
Suji Da Halwa
Mal Puah
Jalebi
Zarda
|
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.
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.
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.
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.
* 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
- 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
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 – 24
CORE - FOOD AND BEVERAGE SERVICE – IV
UNIT – I
Room Service
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