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Exercise – VIII


Use the following commands –

Goto, Skip, Edit, Del, Pak, Append, Browse.


Exercise – IX

Indexing, Sorting, Printing.


Exercise – X

Search, Global replace and Change, Locate and continue, Insert and recording in a field.


Exercise – XI

Create a database file with name, Entering a memo, Saving a memo, Display a memo.
Exercise – XII

Label Creating, Generating & Printing table, Calling directory in Dbase, Copy a structure.

Append, Delete / erase a file, Rename a file.
Exercise – XIII

Creating, generating and printing a report form.



UNIT – V


Hotel Management / Restaurant Management / Package demonstration

Fidelio System, PMS and HMS.

Office automation and Computer presentation on power point.

Possible teaching aids including – Audio – Visual for each topic.


Topics for Practical using Computer Lab:

Windows 98

Features of Windows.



Excel

Introduction to Excel.

Data sort, data filters, valid criteria, functions, invalid criteria, redundant criteria and functions.

Power Point

Working with Power Point, Parts of Power Point Window and various tool bars.

Slide manipulation, Fonts, graph, tables and templates.

Networks

Computer networking, Communication systems, Distributes systems.

Internet and World Wide Web, Electronic Mailing system, Intranets.
REFERENCE BOOKS:


  1. Manual of Dbase III plus.

  2. Understanding Dbase III plus by Alan Simpson.

  3. Dbase III Plus Made Simple – R.K.Taxali.

  4. Ms-Office – Microsoft Corporation.


PAPER – 39
PROJECT

Project 75 Marks

Viva voce 25 Marks

PAPER- 40

FOOD PRODUCTION AND PATTIESERIE
PRACTICAL - III
DEMONSTRATION OF

Decorated Cake, Gateaux, International Breads, Parfaits, Hot / Cold specialty Deserts.


DEMONSTRATION OF CHARCUTERIE

Galantines, Pate, Terrines, Mousselines


PREPARATION OF BASIC SIMPLE SALADS AND DRESSINGS

Cole slaw, Salade nicoise, Russian salad, Beetroot Salad, Potato Salad , Fruit Salad, Carrot & Celery, Waldrof Salad


To formulate 20 sets of menu based on the various international cuisine for the III year Practicals apart from demonstration.
SAMPLE MENU FOR III YEAR PRACTICALS

1. CHINESE

Spring rolls,

Chicken fried rice,

Vegetable Manchurian,

Shredded beef of green pepper

Puff Pastry,

Choux pastry


2. INDIAN

Kuchumber

Semiya Biriyani

Aloo Gobi Masala

Mutton roghan josh

Murgh Achari

Short crust pastry

Cookies


Noughat

3. FRENCH

Assitte de crudite

Vishy ssoise

Pomme de terc roti

Poulet marine ala moutarde

Beignet D’ Aubergine

Fluffy icing black forest cake

Butter icing

Foaming icing baked Alaska

Fudge icing pineapple fudge cake

honey bee cookies


4. ARABIC

Hummas bi tahine

Stuffed Capsicums

Meat Kofta

Qarmah

Macaroni


Pound cake

Vennila ice cream

Frozen mousse

Fruit sorlet


5. INDONESIA

Soto ayam

Sate

Nasi goreng



Kalio ayam

Pecel


Fancy milk bread

Tarte de banana


6. THAILAND

Kang Ron


Nua

Pud


Peek kai namdung

Sungkaya


Crème brouilly

Corn ear burgette

Yellow chiffon cake

7. ITALIAN

Minestrone Milanese

Ravioli


Pettit de pollo repeni

Spaghetti Bolognese

Hard roll

Crepe suzette


8. MEXICAN

Jitomate relienos

De poro y papa

Arroz a la mexicana

Con naranjas

Ban
9. SPANISH

Gazpacho

Roast pepper salad

Paella

Grilled fish with romescu



Banana fitters

Lemon cued

Vegetable burger

Pizza base

Caramel fruit fitters
10. AMERICA

Ajiaco con pollo

Ham burger

Kentucky fired chicken

Angu

Chilli con crane



Btrioche

Spiced peach pudding

Dough nuts

Pastillage


11. RUSSIA

S Kuritzei

Shurpa


Symiki

Stroganoff

Farsherovaniye Kartoshki

Sousage pizza bun

Marzi pan

Royal icing



PAPER - 41

FOOD AND BEVERAGE SERVICE – III
PRACTICALS
Recap of first & second year practicals
Carving at the table - Roast Chicken, Roast leg of lamb

Cooking flambe dishes -

Crepe suzette, Banana flambe, Steak diane, Ceasers salad, Smoked salmon, Caviere Sole grillee, Poached sole, Double fillet steak, Steak tartare, Toast chicken, Flambed chicken breast, Pear flambe.

3. Preparing special dishes – Irish coffee

4. Banquets – Planning, lay up, mock service, actual lunch service supervision.

5. Bar Operation – Mock bar, bar service, taking orders, Mock service

Cocktail (Demo) (atleast 25) Wine service, Champagne service.
PAPER – 42

FRONT OFFICE OPERATION – III
PRACTICALS
HMS, Fidalio system of computer packages.

Practice on bills compilation, presentation & settlement procedures.

Handling of credit cards procedure.

Log book for maintenance dept. report.

Left luggage handling.

Lost and found articles dealings.

Situation handling of guest complaints.

Viva – voce.

Group discussion.

Package Tours – Iteinery for pilgrimage, group tours

Triangle series of Tourism

Inbound and Outbound Tourism.


PAPER – 43

ACCOMMODATION OPERATION PRACTICAL III


  1. Laundry operation.

  2. Stains and stain removal.

  3. Flower arrangement.

  4. Cost estimation of flooring, carpeting, painting, tiling and laminating.

  5. Linen estimation for table cloth, napkins, bed sheets, curtining (heavy and sheer).



PAPER – 44

APPLICATION OF COMPUTERS

PRACTICAL
FOURTH SEMESTER
FOOD PRODUCTION AND PATISSERIE – II

Time: 3 Hrs. Marks: 20+30=50


1. Practical Record 05 Marks (CIA)

2. Attendance 05 Marks (CIA)

3. Practical Test 2 out 3 10 Marks (CIA)
4. Indent writing and plan of work 05 Marks(External)
5. Preparation of SIX course menu

(Indian Regional Menu) 18Marks(External)

(a) Rice – Any Rice preparation 3 Marks

(b) Indian Bread – poor / parathas / chappathi etc. 3 Marks

(c) Dal – Any dal Preparation 3 Marks

(d) Non Veg. Curries - Fish/Meat/Chicken/Egg 3 Marks

(e) Vegetable Curries – Any Vegetable 3 Marks

(f) Indian Sweets 3 Marks

5. Food Presentation 02 Marks(External)

6. Viva – Voce 05 Marks(External)


N.B: Menu may be given one day in advance, record submission is compulsory.

FOOD AND BEVERAGE SERVICE - II

Time: 2 Hrs. Marks:20+30= 50

1. Practical Record 05 Marks (CIA)

2. Attendance 05 Marks (CIA)

3. Practical Test 2 out 3 10 Marks (CIA)
4.Grooming & waiters kit 05 Marks(External)

5.Menu Compilation 05 Marks(External)

6.Table Setting (Both Food & Alcoholic) 05 Marks(External)

7.Identification of Glassware’s

(Alcoholic Beverages) 05 Marks(External)

8. Wine Service & Clearance 05 Marks(External)

9. Viva – Voce 05 Marks(External)
Note: Submission of Practical Record is Compulsory.
FRONT OFFICE OPERATION – II

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