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References
1. Bora, P.M. “Food administration is India”, A study of an Indian State, 1982.

2. Kinton and Casarani, “Theory of catering Butter and Tanner Ltd”, 1981.

3. Boella, M.J., “Personnel Management in the Hotel and catering Industry, “1st ed., Bassie and Jenhins, London, 1974.

4. Mundel, M.E., “Motion and Time study. Principles and practice,” “5th ed., Prentice Hall, India, 1981.

5. Kiesan, J., “Controlling, Analysing Costs in Food service operations.” 2nd ed., MacMillan Publishing co., 1986.

6. Kumar, H.L., “Personnel Management in the Hotel and Catering Industry,” 1st ed., Metropolitan Book Co., Delhi, 1986.

7. Minor, L.J., and Cichy, R.F., “Food Service Systems Management”, Avi. Publishing Co., connectient, 1984.

8. West, B.B.L., Wood, U.f. Hayer and G.F.Shyart, “Food Service in Institutions” John wiley and sons, 1977.

9. Publications by National productivity Council, Management guide, New Delhi, Series.

10. Hithcook, M.J., “Food service Systems Administration”, Macmillan publishing co., New York. 1980.

11. Mohini Sethi and Subject Malhan, “Catering Management – an Integrated Approach,” wiley Eastern Ltd., 1987.

Paper – VIII NUTRIONAL BIOCHEMISTRY




Theory -4hrs / week

Practicals -2hrs / week



Objectives:
1. To gain an understanding of the applications of Biochemistry to food, Nutrition and

diet therapy.


Course Content

1. Molecular aspect of transport, passive diffusion, facilitated diffusion, active transport

Nutrients and energy needs coupled reactions. 2
2. Biological Oxidation-Electron transport mechanism, NADH dehydrogenase,

Cytochromes, electron transport chain, oxidative phosphorylation, energy conservation High energy phosphate bond, storage and release of high energy phosphate, myokinase reaction. 4

3. Genetic control of metabolism, Nucleic acid components, structure, replication,

6

RNA protein biosynthesis. Viruses and recombinant DNA and bioengineering, Essential pentosuria, fructosueia, galactosemia, gout-nucleic acid metabolism,

PKU, Alkaptonuria, Albinism, Aminoaciduria.
4. Major Metabolic Pathways: 6
a) Carbohydrates: Review of digestion, absorption and metabolism of carbohydrates anaerobic and aerobic pathways, glycolysis, citric acid cycle, glyconeogenesis, pentose-phosphate pathway, glycogenesis, glyco genolysis, glucose transport, metabolism of lactate and phruvate.

b) Lipid Metabolism-Review of digestion, absorption an intestinal resynthesis of the glyecrides, metabolism of acids, energy yield from dietary fats, storage, mobilization of fat stores during exercise, production of kentone bodies and ketogenic diets, metabolism of phospholipids, glycolipids and cholesterol (in brief)

c) Amino acid metabolism: Digestion, absorption, transport, general pathways of Amino acid metabolism, Deamination, Transmination, Transdeamination, decarb oxylation, disposal of ammonia, urea cycle-disposal of carbon skeleton of amino acid.
5. Hormones-Pituitary, adrenocortical , thyroid and reproductive hormones-hormones of the adreno cortex-mode of action, prostaglandins, control of homeostasis. 3
6. Acid Base Balance- Buffer system-Renal mechanism, Respiratory mechanism-Disturbance in Acid Base-Balance.

3

7. Energy – BMR,energy requirements for physical activity, relative body weights and influence of physical exercise on changes in body fat and body composition, utilisation

of energy by muscle tissue, shifts in lipid and carbon-hydrate, utilization in relation to exercise type, intensity & duration. 5
References:


  1. Rao K.p – 1986 Text Book of Biochemistry, III ed. Prentice Hall of India Pvt. Ltd. ND – 110 001

  2. Murray R.K V.W. Roadwell- 1988 “ Harper’s Bio-chemistry. Prentice Hall of Australia Pvt.Ltd.

  3. Lehninger, A.L.- 1987 Principles of Biochemistry, CBS, Publishers and Distribution.

  4. J.M. Qrten & O.W. Neuhana 1982, Human Biochemistry, The C.V. Mosby Co., Toronto, London 10th Ed.


Allied Paper II
BOOK – KEEPING AND COST ACCOUNTING


Theory 6 hrs. / week

No.of Lectures

1. Introduction objectives, principles and advantages of Double Entry, Book-Keeping

Elements of Transactions, Identifying Debit and Credit effects, Double effect of

t ransaction on accounts, grouping of accounts. Book-Keeping as Science and Arts.



2

2. Journal, source of journal entry like bills, cash memos, receipts, vouchers etc.

Journalising a transaction, Narration to a Journal entry. 2
3. Ledger, Indexing Accounts, opening accounts, classification of ledger, transferring,

Journal entries into ledger-ledgerising, Balancing of ledger accounts.


4. Introduction and advantages of subsidiary book, sales book, purchase book, ;Return

Inwards Books, outwards Books, outward Book. Layout of subsidiary books and posting them to ledger accounts. Debit and Credit Notes.



2

5. Introduction to cash book,layout of cash book, recording of transactions in cash book,Bank and Discount column, entries, totaling, balancing and posting of cash to ledger, Bank Accounts, Bank overdraft. Deposit in Bank payment by cheques, importance of cash book.



2
6. Introduction to petty cash book, purpose and advantages, duties and responsibilities of petty cashier, impressed and fixed Instalment systems of petty cash, recording totaling balancing and posting of ledger of petty cash book. Preparing a trial balance.

2
7. Trial Balance, Introduction to a Trading, Manufacturing and profit loss account and Balance sheet-Method of preparing, Gross profit concept, Assets and Liabilities.

(In case of Sole proprietor only)

Adjustments will be limited to
i) Closing Stock

ii) Depreciation

iii) Pre-paid expenses

iv) Pre-received Income

v) Outstanding expenses

vi) Outstanding Income


ii. Food Cost Accountancy
1. Cost Accounting :

Introduction, Definition, Objectives, Scopes, advantages, limitations, Introduction to methods and techniques, cost classification, cost centre, cost unit, cost classification by function, by elements, by beheaviour, Direct and Indirect costs, the build up of total cost. Cost sheet and cost statement, calculation of profit on cost on selling price, fixing selling price. Concept of cost benefit analysis( Cost accounting shall have reference to food cost Accoutancy).


2. purchasing ;

Procedure-stage involved, documentation and records like purchase requisition and purchase order, delivery challan, goods Received Note etc. Planning Policies methods.

Buying – market, seasonal, schedule buying, Tender Buying and buying by requirement, Economic Buying, Costs of Credits, Selection of Best Supplier, taking advantages of various facilities, benefits and discounts from the suppliers.
3. Stores :

Organisation,layout, management and control, control procedures – stores requisition, issue note, Bin Card, Cardex system, Daily stock balance, Daily issue statement and cost stores.

Order and Reorder level, economic reorder- level minimum and maximum level, longer level, stock inventory, valuation of Inventory, Stores Control. Costs of carrying and not carrying stores.
III. Problems Based on

1) Book-Keeping & Accoutancy

2) Cost Sheet & Cost Statement
Reference:

1. Accounting Std XI, Tamil Nadu Text Book Society.

2. Greqals Accountancy, M.P. Gupta & B.M. Agarwal. S. Chand, New Delhi.

3. Financial Accounting, Tulsan, Tata McGraw Limited, New Delhi.

4. Financial Accountancy, R.L. Gupta V.K. Gupta, Sultanchand, New Delhi.

5. Management Accounting, S.N. Maheswari, Sultanchand, New Delhi.

6. Management Accounting, R.S.N.Pillai Bagavathi, Sultanchand, New Delhi.

7. Management Accounting, T.S. Reddy & Y. Hari Prasad Reddy, Margham Publications, Chennai.



SEMESTER – V
Core Paper – X - ADVANCED DIETETICS




Theory – 4 hrs. / week

Practaicals – 2 hrs. / week



Objectives :

1. To obtain knowledge regarding metabolic processes of normal and diseased organs and tissues.

2. To be familiar with the dietary/behaviour modifications based on physiological changes occurring in disease conditions.

3. To acquire knowledge regarding effect of various diseases on nutritional status and nutrient reuirement.

4. To understand the role of dietician.

5. To develop skill and techniques in the planning and preparation of therapeutic diets for various diseases and nutritional deficiencies.

6. To gain knowledge in diet counseling and educating patients.
UNIT – I – ADVANCED DIETETICS (THEORY)

Course Content

1. Nutrition and Diet Counselling :

Nutritional assessment of patients, dietary prescription and counseling follow up, patient education and diet.

2

2. Routine Hospital Diets :



Pre-operative and post operative diets, study and review of hospital diet, basic concepts and methods i) Oral feeding ii) Tube feeding iii) parenteral nutrition and intravenous feeding Diet in surgical conditions, burns and cancer. 3
3. Obesity and leanness :

Causes, complications and health effects, dietary treatment and other recommendations.

2

4. Diets in fevers and infections :



Types, metabolism in fevers, general dietary considerations, diet in influenza, typhoid fever, recurrent malaria and tubersulosis

3

5. Diet in gastritis and peptic ulcer (gastric and duodenal)



Etiology, symptoms and clinical findings treatment, dietary notifications, adequate nutrition, amount of food, intervals of feeding, chemically and thermally irritating foods.

A four stage diet – liquid, soft convalescence and liberalized diet. 4


6. Diseases of the gastro – intestinal tract :

Effects on digestion, absorption and nutritional status.

Implications of dict therapy

Diarrhoea, constipation.

Gastritis and Ulcers

Colitis.


Malabsorption syndromes.

Diarrheoa (Child and adult) , Classification, modification of diet, fibre , residue, fluids nutritional adequacy.

Constipation, flatulence – dietary considerations.

Ulcerative colitis (adults) symptoms and dietary treatment.

Sprue, celiac diseases and disaccharide intolerance and detary treatment
7. Diet in diseases of the liver and gall bladder and pancreas :

Etiology, symptoms, metabolic and nutritional implications. Dietary treatment in Juandice, Hepatitis, Cirrhosis of liver and hepatic coma. 4

Role of alcohol in liver diseases.

Dietary treatment in choblithiasis and pancreatitis.


8. Disorder of matebolism : 5

a) Diabetes Mellitus

- Incidence and predisposing factors.

- Symptoms, types and tests for detection.

- Dietary treatment and meal management.

- Hypoglycemic agent, insulin and its types.

- Complications of diabeters.

b) Gout Nature and occurrence of uric acid, causes, symptoms and diet.
9. Diet in renal diseases 3

Basic renal function – Etiology, symptoms, metabolic and nutritional implications and dietary treatment .

i) Acute and chronic glomelous nesphritis.

ii) Nephritic syndrome.

iii) Renal failure and dialysis

iv) Urinary calculi-causes treatment , acid and alkali producing food, neutral foods and dietary treatment.


10. Diet in Cardio-vascular diseases: 3

Role of nutrition in cardiac efficiency .

Atheroselerosis – incidence and dietary principles.

Hyperlipidemia and hypertension – dietary treatment. Dietary management of acute and chronic diseases of the heart.

Sodium restricted diet, level of sodium restriction, source of sodium and danger of sodium restriction.
11. Diet in allergy and skin disturbances :

Definition, Classification, magnification , common food allergies, tests and dietetic treatment. 2

12. Diet and Drug interactions :

Effect of drug theraphy on intake, absorption and utilization of nutrients


References:

1. Antia, C.P. “Clinical Dietetics and Nutrition”, 3rd Ed. 2000, Oxford University Press,

New Delhi/Bombay.

2. Passmore, R. Eastwood, M.A. “Human and Dietetics”, 8th Ed. 1986, ELBS Publishers

3. Robinson, C.H. & Wzley, E.S “Basic Nutrition & Diet Therapy”, 6th Edition, 1989,

Macmillan Pub. New York.

4. Anderson, L and others, “Nutrition in Health and Disease”, 1982, 17th edition,

J.B. Lippin Cott Co. Philadelphia.

5. Bhala, S.M.L., Bhat, N. Gopinath “Diet Manual for Heart Patients”, CTC, AIMS,

New Delhi, 1983.

6. Helen S. Guthrie, “Introducing Nutrition”, 6th edition, St. Louis, Times Mirror/Mosby

College, 1988.



ADVANCED DIETETICS (PRACTICALS)
1. Planning and Preparation of diets with modified:

a) Consistency 4

b) Fibre and residue 4

c) Diet for diarrhea and constipation 4

d) Diet for peptic ulcer 4

e) Diet for liver diseases 4

2. Planning and Preparation of diet in fevers and infections 4
3. Planning and preparation of diets for insulin dependent Diabetes Mellitus. 8

Planning snacks, deserts and beverages for diabeties.

Complications in diabetes 4

Meal Exchange List


4. Planning and preparation of diet in cardio-vascular congestive cardiac failure.
5. Planning and preparation of diet in

a) Kidney failure

b) Kidney transplant

c) Renal complications

d) Kidney stones.

6. Planning and preparations of diet in:

a) Cancer

b) Trauma (burns)

c) Surgery
Reference:
1. Antia F.P. : Clinical ;Dietetics and Nutrition, 3rd Ed., Oxford University Press, Bombay, 1989.

2. Robinson C.H. and E.S. Weigley : Basic Nutrition and Diet Therapy, 6th Ex., McMillan pub.co.N.y.

3. Bhala S.M.L. Bhatia, N. Gopitha: Diet Manual for Heart patients, CTC, AIMS,New Delhi, 1983.


Core paper XI - QUANTITY FOOD PRODUCTION



Theory- 3hrs / week

Practicals – 3hrs / week


Objectives:

1. To understand the application of basic principles to bulk production of the food.

2. To gain knowledge regarding selection and purchase of food.

3. To develop skills in menu planning for quality preparation.

4. To understand the different styles of food service in volume feeding.

5. To gain knowledge of food service layout.

6. To gain knowledge to develop skills in handling equipment and maintenance.
Course content:
1. Aims and objective of different food services outlets.

(a) Industrial (b) Institutional (c) Hospital.


2. Different food and beverage outlets. 5 types of services of food and beverage outlets. Staff organization of different outlets(a la carte and table d hote) Manager, Hostess, Supervisor, Steward, Waiter.
3. Menu planning – sequence of course- Indian (Regional i.e., North Indian, South Indian, West Indian and Gujarathis, Western and others)

Techniques of writing menus.


4. Types of meals and styles of services, breakfast, lunch, dinner, afternoon tea, snacks (table “d” hote and a la carte menu).
5. Plant and equipment management, maintenance, sanitation of plant, safety,security, garbage disposal pest control.
6. Beverages – alcoholic and non- alcoholic- Hot and cold- classification of beverages, use and importance in meals and snacks, suitable glassware for beverage service.
7. Use of bills and checks in control system outlets.

References:

1. Food service system and Lewis J. Minor, Ronald F. Cichy, Avi Publishing Co.

2. Food Service operations; Mahmood A. Khan, Avi Publishing Co. 1987.

3. Professional Dinning Room Management, Conol A. King VNR, NY 1988.

4. Modern Restaurant Service, Jon\hn Fuller, Hutchinson, 1983.

5. Table Layout and Decoration, Dorothy Tompikins, ward lock & co., Ltd., 1969.

6. Food and Beverage Service, D. R. Lillicarp 2nd edn. BLBS, Reprinted 1989.

7. Food Service in Institution, 6th edition, Besie B. West, Le Velle Wood Revised by

Harger V. Shugant M.S. June Payne Palacio, Macmillon Publishiong Co. 1986.

8. Mass Catering WHO publication.

9. Avery- A.A Modern Guide to food Service Equipment C.B.I publishing Inc. 1980.

10. Anderson F. Home Appliance Servicing Taraporewala Sons & Co. 1976.

11. Johnston J.B. Equipment for Modern Linings. The Macmillan Co. 1965.

12. Kotschevir, L and Terrll, M.E. Food Service Planning layout and Equipment. John

wiley & Sons 1971.

13. Mohini Sethi and Surjet Malhan Catering Management, “ An Integrated approach.

Wiley EasternLtd. 1987.

PRACTICALS
Objectives:

1. Develop skills in food production and service.


Course Content:

1. Organizing, Preparing and serving food for three different meals for 50 members or more (list attached)

2. Setting up the restaurant – laying of table cloth changing, setting up the silver and

other table arrangements.

Folding of serviettes correct use of waiter’s cloth.

Preparation for customers.

3. Serving and clearing practice, French and English Service.

4. Service of beverage tea, coffee, juices and alcoholic beverages.

5. Laying for breakfast.

6. Tray service.

7. Order taking, making out checks bills presentation of bills.

8. Up keep and cleaning of cutlery, crockery, other equipment.

1. Western Cookery:

Soups: Mixed Veg., tomata cream soup, carrot cream soup, mulligatawny soup, minestone soup, chicken soup and corn soup.

Sauces: White sauce, cheese sauce, mayonnaise sauce, curry sauce.

Entrees: Veg Pie, hollandaise, Veg and meat loaf, chicken, casserole, hamburgers vegetables byrgers( any four).

Vegetables: Vegetables au gratin, Baked cauliflower, savoury vegetables, baked stuffed capsicum.

Sweets: Bread pudding, soufflés, trifle, coffee mousse, gateaux.


Bakery Products:

Short crust pastries:

Different types of tarts, pies and turn overs. Vegetables and mutton patties.

Cakes and Cookies

Plain cake, fruit cake, banana bread, date and walnut cake varities of cookies.
Breads:

Breads, different kinds of rolls, doughtnuts.

Icing: different types of icings.


Core Paper XII - CLINICAL NUTRITION

Theory – 5 hrs. / Week

Objectives:

1. To obtain the knowledge regarding metabolic processes of normal and diseased organs and tissues.


2. To be familiar with the dietary/ behaviour modifications based on physiological changes occurring in disease conditions.
3. To acquire knowledge regarding effect of various disease on nutritional status and nutrient requirements.
Course Content:
1. Carbohydrates: Review of digestion, absorption and metabolism of carbohydrates, aerobic and anaerobic glycolysis. Storage and utilization of carbohydrates as energy source for physical activity.
2. Lipids: Review of digestion, absorption and metabolism of fats and fatty acids, energy yield from dietary fats, storage, mobilization of fat stores during exercises, production of Ketone bodies, Ketogenic diets.
3. Energy Metabolism: BMR, energy requirements for physical activity, relative body weight and influence of physical exercise on changes in body fat an dbody composition, utilization of energy by muscel tissue, shifts in lipid and carbohydrate, utilization, in relation to exercise type, intensity and duration.
4. Water and electrolyte balance: Water & ,electrolyte lossess and their replenishment; effect of dehydration.
5. Nutrient and Drug Interactions: Effect of drug therapy on absorption and utilization of nutrients.
6. Diseases of the gastro – intestinal tract: Effect on digestion, absorption and nutritional status.

Implications for diet therapy

Diarrhoea, Constiopation

Gastritis and Ulcers

Colitis

Malabsorptioon syndromes.



7. Liver, Gallbladder & Pancreas:

Etiology, Symptoms, Metabolic and Nutritional Implications

Hepatitis, Cirrhoses, Hepatic Coma

Pancreatic

Cholecystitits, Cholelithiasis
8. Renal System:

Etiology, Symptoms, Metabolic and Nutritional Implications

Nephritis

Nephrotic Syndrome

Renal Failure

Renal Calcuil


9. Disorders of Metabolism:

- Diabetes Mellitus

- Inborn Errors of Metobolism

- Gout
10. Cardiovascular system:

- Etiology, Symptoms

Role of specific nutrients

Clinical finding related to nutritional care

-Hypertensionm

-Atherosclerosis
References:
1. Antia F. P. “ Clinical Dietetics Nutrition 3rd 2000. Oxford University Press. New Delhi

/ Bombay.

2. Passmore, R. Eastwood M.A. “Human Nutrition & Dietetics 8th Ed. 1986. ELBS Publ.

3. Robusseu C. H & Wyley E.S “ Basic Nutrition & Diet Therapy” 6th Ed. 1989

Macmillan Pub New york.

4. Anderson L. & others “ Nutrition in Health & Disease” 1982 17th ed J.B Lippincott Co.

Philadelphia Vocational Traininbg Course – Clinical Nutrition & Dietetics.

Elective Paper 1


PRICIPLES OF INTERIOR DESIGN
Theory – 5 hrs. / Week

Objectives:

To enables students to

1. Gain understanding of the basic art principles.

2. Learn to apply colour in the interiors.

3. Understand the basic Principles of House Keeping.

4. Prepare for housekeeping jobs.


Course Content:
1. Art in daily living – importance of good taste objectives of interior design.
Design – elements of design – line, shape, size, space, texture, pattern, colour and light, Types and characteristics of design, Principles of design – Harmony, Balance, Rhythm, Proportion, Emphasis.
2. Colour – Qualities of colour- Hue, value and intensity, Colour harmony, developing colour schemes for different rooms.
3. Furniture and Furnishings – selection and arrangements of furniture in different rooms. Different types of furnishing materials – Factors considered in their selection. Floor coverings, Curtains and draperies, Window treatment.
4. Accessories – Selection, Use and care of accessories, Types – traditionmal and modern – art objects- pictures, flower arrangement.
5. Lighting – Importance of lighting- Principles and types of Lighting – Lighting needs for various activities.
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