PAPER – 27
. Law and Society
. Evolution of Law
. Sources of Indian Law
. Classification of Law:
Mercantile and industrial Law.
Civil and Criminal Law.
Taxation Law etc.,
List of Licenses and permits required operating hotels, restaurants and other catering establishments under various local, state and union laws.
Procedure of procurement, renewal, suspension and termination of licenses
Evaluation of Mercantile Law:
List of various acts.
Indian contract act 1872.
Sale of goods Act 1930.
Partnership Act 1932.
Companies Act 1956
MRTP ACT 1969.
Consumer Protection Act.
Negotiable Instrument Act 1981.
Insurance Act 1939.
Essential Commodities Act.
Carriage of Goods Act.
Indian Contract Act, 1872:
Essentials of a contract.
Valid void and voidable agreements.
Time and place of performance.
Contract of bailment and pledge.
Evolution of industrial law.
List of various act dealing with industrial law.
Factories act 1948.
Industrial dispute act 1947.
Industrial employment.(standing order act)1946.
Contract labour act.
Payment of wages act 1948.
Minimum wages act 1948
Employers state insurance act 1953.
Provident fund act 1952.
Gratuity act 1972.
Bonus act 1965.
Salient provisions regarding opening and closing hours.
Employment of women, children and young persons.
Spread over weekly off.
Health and safety and hygiene provisions.
Penalties for defaulters.
UNIT – V
Hotel and Lodging Rate Control:
Fair rates, Hotel or lodging house, Manager of a hotel, owner of a lodging house, laying guest, premises, tenant & tenement.
Hotel & lodging houses: Appointment of controller and fixation of fair rates.
Revision of fair rates: Notes of fair rate, charges not recoverable in excess of fair rate.
No eviction to be made if fair rate paid.
Manager of a hotel or owner of a lodging house may recover possession.
Lien of innkeeper
Extended & commencement.
The central committee for food standards
Central food laboratory.
Food inspectors and their powers and duties.
Procedure to be followed by food inspectors.
Purchaser may have food analyzed.
Report of public analyst.
Notification of food poisoning and penalties.
Purchase right – Guarantee and Warranty
Special contracts – Contract of Insurance
Natural & scope of the act.
Employers liability in case of partial and total disablement arising out of and in the course of the employment.
Mercantile Law – N.D. Kapoor.
PAPER – 28
ALLIED - HOTEL FINANCIAL MANAGEMENT
UNIT – I
Type of Business Organisation:
Sole Proprietorship. Partnership. Joint Stock Companies. Co-operative Society.
Formation, Registration & Management of Business Organization.
UNIT – II
Introduction to Final Accounts:
Preparation & Presentation of Final Accounts of various Business Organization.
UNIT – III
Objectives of Financial Management.
Optimum Financial decision making – Profit maximization approach – Wealth maximization approach.
Scope and functions of Financial Management.
Investment decision – Capital budgeting – Working capital management – Financing decisions – Dividend policy.
Cost volume profit analysis and break even point analysis.
Meaning – Principles of measuring costs and benefits – break even analysis and cost / profit / volume – break even chart – Angle of incidence – Margin of safety cash break even chart – profit volume ratio – assumption advantages and limitation of cost, volume, profit, analysis problems and review questions.
UNIT – IV
Budget & Budgetary Control:
Meaning: Purpose of budgeting – Budget committee – types of budgets i.e., operating budget / capital budget – preparation of budget (steps involved), advantages and problems of budgeting – budgetary control – variance analysis fir cost control.
UNIT – V
Historical costing – concept of standard cost – nature of standard costing – types of cost standards – advantages and limitations of standard costing.
Importance of working capital – Need for working capital – components of working capital – relevant methods of control projection of working capital.
S.N. Maheswari – Management of Accounting.
C.B. Gupta – Business Organization.
I.M. Pandey – Financial Management.
PAPER – 34
CORE - FOOD PRODUCTION AND PATISSERIE – V
UNIT – I
Staple food with regional influences
Characteristics, preparation, cooking techniques and equipment’s in relation to:
French cuisine, Chinese cuisine, Italian cuisine, Oriental cuisine
UNIT – II
Introduction to Nouvelle Cuisine and it’s Founder.
Salient feature – i.e., Health foods / natural flavors/ free from starch etc.,
Overview of common dishes and preparations time / service.
Granishes & sauce / natural food accompaniments.