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UNIT – III



Standard Recipe Card:

Objective and purpose.

Compilation.

Standardization process.

Recipe Bank, Adaptation of Original recipe.
Future Perspective:

Tends in the Food Industry.

An international scenario of food habits.

Future Hotel & Catering Establishment

Technological Advancement, Raw material substitutes.

Availability of manpower and requisite skill.


UNIT - IV



Bakery:

Lay out & Equipment of a 5 Star Kitchen Bakery



BREAK MAKING

Role of ingredient in break making, Break Faults, Bread Impressers



PASTRY


Short Crust, Laminated, Choux

Hot Water/ Rough Puff


Recipes and methods of preparation, Differences, Uses of each pastry Care to be taken while preparing Temperature of baking pastry

UNIT – V



ICING AND TOPPINGS

Varieties of Icings, Uses of Icings, Difference between Icings & Toppings Recipes




FROZEN DESSERTS


Types & Classification of Frozen desserts, Ice-creams Definitions Methods of preparation, Additives & preservative used in ice-cream manufacture.

MERIGUES


Making of Meringues, Factors affecting the stability, Cooking Meringues Types of Meringues, Uses of Meringues.
REFERENCE BOOKS:
Practical Cookery – Kinton & Ceserani – Hodder & Strouchton Educational, London.

The complete cookery manual – Anthony D Reilly – Longman Group Ltd., U.K.

Food Preparation – Clive Finch

Time Life – Good Cook Series

Practical Professional Catering – Cracknell

Professional Baking – Grisslen Wayhe

Daniel R Steven Son – Stanl Thrones Ltd.,

The Complete Cookery manual – Anthony o’Reilly Longman UK

Practical Baking – William. J. Swetan


PAPER – 35
CORE - FACILITY PLANNING

UNIT – I


Hotel Design Design Consideration

Attractive appearance,

Efficient plan Good location

Suitable material

Good workmanship

Sound financing

Competent management

Evaluation of accommodation

Need thumb rules

Ensuing that the hotel must

Combine the integrated

Function of housing feeding,

Entertainment, rentals,

Services, maintenance and

Light manufacturers.

UNIT – II


Facilities Planning The systematic layout

planning pattern planning

consideration

Flow process and flow

diagram

Procedure for determining



space relationship

Architectural consideration

Difference between carpet area and plinth

Area.


Approximate cost of

construction estimation

Approximate operation areas

in budget types / 5 star types hotel.

Approximate other operating areas per guest room.

Approximate water / electrical load requirement – estimation.



UNIT – III


Star Classification of Hotel Criteria for star classification

of hotel

UNIT – IV


Kitchen Physical layout – Introduction,

Objectives of a good layout

Layout of commercial kitchen - sample layout

Space requirement-

Equipment’s, work area

Equipment requirement for

Commercial kitchen

Specification of different equipment’s

Planning of various

Supporting services.


UNIT – V

Restaurant Physical layout – Introduction


Objectives of good layout

Planning a restaurant –

Decision prior to planning.

Steps in planning – Location,

Space allocation, staffing,

Equipment’s and erection,

Furniture and linen, cutlery and

Crockery requirements;


Space – Dinning area, type of

Seating, table arrangements,

Assistant
Restaurant costing-

Performance measure: Sales


mix elements of cost, cover

turnover, Average check,

stock turnover, sales per

cover, sales per square meter.

REFERENCE BOOK:


  1. Systematic layout planning – Richard Muther Cahners books Division of sahners publishing company, Inc.89 Franklin Street, Boston.

  2. Food Service Planning: Layout & Equipment: Lendal H Kotschevar, Margaut E Terrell

  3. Management Operations and Research: N Sathyanarayana Latitha Raman Himalaya Publishing House.


PAPER – 36
CORE - ACCOMMODATION OPERATION - II
UNIT – I

Fabrics and fibres.

Definition of a fibre, Classification of fibres, Fabric construction, Types of weaves.


UNIT – II

Laundry

Layout of a fully mechanized laundry.

Flow process of industrial laundrying (Transport to laundry, arrival, marking sorting, stain removal, weighing, loading, washing, drying, ironing, folding, checking and repairing, distribution.)

Wash cycle and Dry-cleaning.

Guests laundry procedure and care.

Stain removal (Rules of stain removal, treating an unknown stain).


UNIT - III

Stock taking

Procedure and record maintained.

Planning and Organizing the house keeping department of a five star Hotel

Recruiting, selecting, hiring and orienting house keeping supervisors and room maids.

Motivating the operational staff. ( House maids and Housemen)

Job specification and job description of Executive Housekeeper, Assistant Keeper and other staffs.



UNIT – IV

Importance of interior design, factors affecting interior design of guest rooms and public areas.

Role of colour in interior design, qualities of colour, Classification and standard colour harmonies factors affecting colour schemes.

Layout of rooms and rules and how the physical layout affects system.

Special Consideration for the rooms for physically handicapped and disabled.

UNIT – V

Redecoration and refurnishing of the guestrooms.

Snagging list.

Budget and budgetary controls of the Housekeeping Department.

Types and Principles of Flower arrangement.

REFERENCE BOOKS:

House craft (Accommodation operations) by Valerie Paul and Christine Jones.

Commercial Housekeeping and Maintenance by – Stanley Thornes.

Hotel, Hostel and Hospital House Keeping by John C. Bronson and Margaret Lennox.

Hotel and catering studies by – Ursula Jones.

Housekeeping and Front office – by Jones.



PAPER – 37

ALLIED

HUMAN RIGHTS AND HUMAN RELATIONS EDUCATION
UNIT – I
Introduction:

Definition of Human Rights & Human Relations.

Scope of Human Rights – Need for the study of Human Rights.

Categories of Human relations and Human rights.


UNIT – II
Human Rights Institutions – International & National:

United Nations Human Rights Commission – National Human Rights Commission – State Human Rights Commission.



UNIT - III

Civil and Political rights – Economic Relations & Human Rights, Social Relations & Human Rights.
UNIT – IV
Instruments:

UDHR, International convenient on civil and political rights, International convenient on economic and social rights, National Human rights act – National Commission for minorities, S.C, S.T and Woman.



UNIT – V
Students Activity:

Assignment / Case study / Term paper etc.


REFERENCE BOOKS:

  1. UNDHP – Program – annual reports.

  2. Human Rights and Social Movements – Aravind Kumar.

  3. Human Rights under the Indian Constitution – P.L Mehta Meena Urma.

  4. National Human Rights Commission of India – Arun Kumar Pillai.

PAPER – 38

ALLIED

APPLICATION OF COMPUTERS
UNIT – I
INTRODUCTION TO COMPUTERS

Computer Systems, Advantages and disadvantages, Origin and history Various types, Network (LAN/MAN/WAN)


LINKING (time sharing/ Ring/bus/star)

Kinds and Components of a Computer, Hardware, Software, Operating Application (higher Level Languages / Utility), Compiler & Interpreter Components of a Computer.



ELEMENTS OF A COMPUTER SYSTEM

Central Processing Unit, Clock speed, Chips, Input & Output devices Storage devices, Manipulating date, Binary terms, ASCII Code Ports (Serial & Parallel), Control Cards, Real time clock, CGA Card.

KEYBOARD OPERATION


Special symbols, Special Keys, Monitor (Colour/ Monochrome)

OPERATING SYSTEMS


Fundamentals of Operating systems – Uses of Operating Systems.

UNIT – II



WORD PROCESSING

Capabilities of Word Processing – Ms WORD



UNIT – III



MS – EXCEL
Exercise: I

Creating a Worksheet, Entering a label, Value, Copy demand Simple mathematical operations, Save and Exit.


Exercise: II

Retrieve exercise – 1, Increase Cell width, Decrease cell width Entering decimals, Entering Currency %, using function keys (F2 & F5)

Exercise: III

Retrieve Exercise 2, Relative and absolute cell address various functions & Function Keys.


Exercise: IV

Retrieve exercise 3, Creating graphs


Exercise: V

Printing Graph


Exercise: VI

Database Management, SORT, FILL, QUERY


Exercise: VII

Windows (Using function keys), Fixing title Date, time formatting.


UNIT – IV
Introduction to Database Management Systems:

Kinds of DBMS Packages, Dbase III plus, Field, record, file – types of files. Creating database file.

Naming field, Types (Character, Numerical, Memo, Logical, Date) Width, Same structure.


Modify structure.

Deleting Field, Inserting Field, Changing the type of width etc, of any field.

Display structure, Display Status, Changing default drive Quit.
Retrieve the structure created in Exercise – I.

Append, Enter data, Edit Record (backspace, del), moving between Records.

Save.

Viewing data, using, display, list, display all / display.



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