B BSc Hospitality Studies Sem II Syllabus Mumbai University by munotes
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UNIVERSITY OF MUMBAI – B.Sc.(Hospitality Studies) SEMESTER – II
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Subject
L P T L P T L P T L P T Total L P T Total
USHO201Food Production & Patisserie
II3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4
USHO202 Food & Beverage Service II 3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4
USHO203 Front Office II 3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO204 Housekeeping II 3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO205Rooms Division
Management(Practicals) II- 4 - - 60 - - 60 - - 10 70 - 2 - 2
USHO206Communication Skill II
(English & French)3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO207Principles of Hotel
Accountancy 3 - - 45 - - 45 - - 25 - - 70 2 - - 2
USHO208 Principles of Management 3 - - 45 - - 45 - - 25 - - 70 2 - - 2
Total 21 12 - 315 180 - 315 180 - 175 30 - 700 14 6 - 20
L one lecture / period of 60 minutes (1 hr.) P Practical T Tutorial
Notional includes time spent in library / home / other institutions for preparation and writing of assignments,
quizes, open book test, journal, case studies, project, practical, field work, excursion, etc.Course
CodeSemester II - B.Sc. Hospitality Studies
Class Room Instruction Face to Face Notional
Per Week Per Sem Per Sem HrsCredits
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FOOD PRODUCTION & PATISSERIE –II (Theory)
Name of the Programme Duration Semester Course/
Course
Code
B.Sc. in Hospitality Studies Six Semesters II Food
Producti
on &
Patisserie
-II(USHO
201)
Course Code Title Credits
USHO 102 Food Production &
Patisserie -I 2+2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual
Contact 3 4
Credit 2 2
Class Room Instruction Fac e to Face Notional Credits
Per Week Per Sem Per Sem Hrs
L P T L P T L P T L P T Total L P T Total
3 4 - 45 60 - 45 60 - 25 10 - 140 2 2 - 4
OBJECTIVES:
• To develop a keen interest in food production and to enable students to
experiment, i nnovate and progressively produce a variety of preparation / dishes.
• To gain confidence to adapt to the technical skills and the art of preparing different menus, Indian as well as Continental.
• By the end of the second semester students should be confident enough in their
skills which would boost their morale to take up the challenge of bulk cookery in the third and fourth semester.
Contents of syllabus for USHO 201
UNIT
NO. Ch.
No. TOPIC Hrs.
01 1 Culinary Terms with Explanation & Examples 03
2 Layout of Kitchen
2.1 General Layout of the Kitchen
2.2 Receiving Area 03
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2.3 Storage
2.4 Wash up
3 Soups
3.1 Classification with Examples
3.2 Consommé and Garnishes with their names (Any 10 common
name) 02
4 Fish Mongery
4.1 Classification of Fish with exam ples
4.2 Selection, Cooking & Storage of Fish
4.3 Local Names of Fin Fish and Shell Fish
4.4 Cuts of Fish 02
5 Poultry
5.1 Cuts of Poultry
5.2 Selection and Uses of Cuts 02
6 Rice, Cereals & Pulses
6.1 Introduction, Classification of Cereals and Pulses
6.2 Varieties of Rice and Byproducts
6.3 Nutritive Value of Various Cereals
6.4 Sprouts and Uses 03
UNIT
NO. Ch.
No. TOPIC Hrs.
02 7 Meat
7.1 Introduction to Meat Cookery
7.2 Cuts of Lamb, Pork, Beef / Veal
7.3 Variety of Meats / Offal
7.4 Selection and Storage of Meats 04
8 Milk and Milk Products
8.1 Introduction, Processing of Milk, Pasteurization , Homogenization,
Milk in Various Forms e.g. Toned, Powder, Skimmed, Condensed
& Evaporated.
8.2 Cream – Introduction, Processing & Types
8.3 But ter – Introduction, Processing & Types
8.4 Cheese – Introduction, Classification with Examples, Processing,
Types, Cooking with Cheese and Uses. 05
9 Bakery & Pastry
Shortening – Fats and Oils
9.1 Saturated and Un -saturated Fats
9.2 Advantages & D isadvantages of Using Fats
9.3 Varieties of Shortening 03
10 Tea & Coffee
10.1 Introduction
10.2 Producing Regions/Country
10.3 Types and Methods of Preparation
10.4 Popular Brands and Variety Available 02
11 Thickening Agents used in Indian Gravies
11.1 Role of Thickening Agents
01
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UNIT
NO. Ch.
No. TOPIC Hrs.
03 12 Indian Cookery
12.1 History of Spices and Trade Routes
12.2 Basic Spices, Condiments and Masalas
12.3 Role of Spices in Indian Cuisine
12.4 Indian Equivalent name
12.5 Blending of Spices
12.6 Concept of Wet and Dry Masalas
12.7 Regional Varieties of Basic Masalas
12.8 Basic Composition of Some Important Masalas 03
13 Menu Planning
13.1 History of Menu
13.2 Types of Menu
13.3 Menu Planning Principles 02
14 Bakery & Pastry
14.1 Pastries
• Classification of Pastries
• Varieties
• Role of Each Ingredient
• Baking Temperature and Time of Each Pastry
14.2 Pastry Cream
• Basic Pastry Cream
• Use in Confectionery
• Preparation and Care in Production
14.3 Cocoa and Chocolate
• Introduction, Production an d Manufacture
• Varieties of Chocolates
• Tempering of Chocolates 04
03
03
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Culinary Terms
(Explanation of the following Culinary Terms with examples)
1. Bhurta 2. Baghar 3. Bain Marie
4. Bisque 5. Bortsch 6. Brioche
7. Canapés 8. Choux 9. Cisel
10. Compote 11. Concasse 12. Con diments
13. Croissant 14. Darne 15. Force Meat
16. Garniture 17. Gateaux 18. Genoese
19. Hors d’ oeuvre 20. Larding 21. Macedione
22. Matignon 23. Mousse 24. Mousseline
25. Panada 26. Paneer 27. Pimento
28. Khoya 29. Potage 30. Pot Pourri
31. Ragout 32. Rechauffe 33. Roe
34. Royal 35. Royale 36. Saffron
37. Sear 38. Seasoned Flour 39. Soufflé
40. Stew 41. Supr eme 42. Kofta
43. Tronçon 44. Zest
REFERENCE BOOKS
1. Parvinder S. Bali – Quantity Food Production and Indian Cuisine
2. Thangam Philip – Modern Cookery I & II – Orient Longman – 2001
3. Auguste Escoffier – Ma Cuisine – Hamlyn – 2000
4. Digvijay Singh – Cooking Delight of t he Maharajas – Vakils, Feffer & Son’s Ltd. – 1982
5. Philip Dowell & Adrian Barley – The Book of Ingredients – Mermaid Books – 1987
6. Wayne Gisslen – Professional Baking – John Wiley & Sons – 1994
7. Martha Day – Baking – Lorenz Books – 1999
8. M. J. Leto & Bode – The Larder Chef – Heinemann Publishing House – 1989
9. Parvinder S. Bali - Food Production Operations
10. Thangam E. Philip - Modern Cookery for Teaching and Trade - 4
th Vol. - 1996
11. Krishna Arora - Theory of Cookery – 2nd – 1992
12. Wayne Gisselen - Professional Cook ing – 4th – 1992
13. Wayne Gisselen - Professional Baking – 2nd – 1994
14. J. C. Dubey - Basic Bakery - 1st – 1992
15. Kinton Ceserani - Theory of Catering – 7th – 1996
16. Bernard Davis - Food Commodities - 4th – 1998
17. Daniel R. Stevenson - Basic Cookery The Process Appro ach - 5th - 1997
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(Practical - Bakery)
Sr. Topic
1 Breads
• Cheese & Garlic Bread
• French Bread
• Brioche
2 Pastries
• Flaky Pastry
• Puff Pastry (Cheese Straws)
• Quiche
• Danish Pastry
3 Cakes
• Yule Log
• Fruit Cake
• Chocolate Brownies
• Marble Cake
4 Cook ies
• Peanut Cookies
• Chocolate Chip Cookies
• Coconut Macaroons
5 Chocolate Rocks
(Food Production Practical)
Sr. Topic
1 Suggested Menu Patterns
• Indian Menus
• Continental Menus
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PRACTICAL MENU
I Snack Menu
Non-Veg Veg.
1. Chicken / Beef Burgers
2. Chicken Grilled Sandwich
3. Chicken Pizza
4. Kheema Samosa
5. Mince Meat Croquettes
6. Shami Kabab
7. Chicken Lollypop
8. Fish Fingers 1. Veg. Burger
2. Veg Grilled Sandwich
3. Veg. Pizza
4. Punjabi Samosa
5. Chutney Pattice
6. Chillie Cheese Toast
7. Aloo Chat
8. Wada
Accompaniments: Green / Red / Tamarind Chutney, Tartare Sauce,
Hot Garlic Sauce, Tomato Sauce
II Salads
1) Tossed Salad with French Dressing
2) Waldorf Salad
3) Palak / Pineaple / Anar Raita
4) Chicken Hawain Salad
5) Salad Caprese
6) Ceasar Salad
III Soups
1) Consommé Jacqueline / Celestine
2) Soupe à l’ oignon à la François
3) Puree Lentils
4) Crème de Volaille
5) Soupe Cockie Leekie
6) Soupe Vichyssoise
7) Sea Food Chowder
8) Gazpacho
9) Mulligutwany
IV Poisson
1) Fried Fish with tartare Sauce
2) Grilled Fish with Hollandaise S auce
3) Baked Fish in Provencale Sauce
4) Fillet de Pomfret Cubat
5) Goan Fish Curry
V Poulet
1) Poulet à la Rex
2) Poulet Sauté Mireille
3) Poulet Sauté Parmentier
4) Masala Roast Chicken
5) Murg Khorma
VI Entrees
1) Scotch Eggs
2) Spaghetti Bolognaise
3) Grilled Steaks with Pep per Sauce
4) Barbeque Pork Chops with Robert Sauce
5) Goulash de Boeuf à la Hongroise
6) Mutton Nilgiri Khorma
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7) Mutton Rogan Josh
VII Entremettes
1) Mixed Vegetables Bhujiya
2) Baingan Bharta
3) Muttar Kumbh Masala
4) Courge Provencale
5) Corn and Pepper au gratin
6) Boquetier d e Legumes
7) Aubergine à la Turque
8) Spaghetti with Mushroom &
Cheese Sauce
9) Cheese and Cauliflower Soufflé
10) Baked Spinach
VIII Potatoes
1) Pommes de terre Croquettes
2) Jacket baked Potatoes
3) Pommes Chateau
4) Pommes Marquise
5) Gratin de Pommes de terre
Dauphinois e
6) Bubble and Squeak
7) Garlic & Herb Roast Potatoes
8) Soufflé de Pommes de Terre
IX Cereals & Pulses
1) Aloo ki Tihari
2) Pea Pulao
3) Riz Pilaf
4) Makhani Dal
5) Dal Fry
6) Moong Dal with Palak
X Rotis & Parathas
1) Satpura Parathas
2) Dhakai Parathas
3) Missie Roti
4) Chapati
XI Hot Dessert
1) Gajar / Beetroot Halwa
2) Shahi Tukra
3) Christmas Pudding with Custard Sauce
4) Crêpe Suzette
XII Cold Dessert
1) Blancmange
2) Fruit Triffle
3) Chocolate Mousse
4) Diplomat Pudding
5) Chocolate / Vanilla Panacotta
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Scheme of Examination (The ory)
(a) Internal assessment - 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ se minars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper):-
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub
questio ns to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions
(2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
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Conduct of Practical Examination
(a) Internal assessment - 20 marks
Sr. No. Evaluation type Marks
1 Two best practical 10
2 Journal 05
3 Viva 05
4 Internal assessment 20
(b) Semester end assessment - 30 marks
• Candidate will be given a menu comprising of 4 d ishes.
• Indent sheet and plan of work sheet to be filled by the candidate of the menu he
gets.
• He / she supposed to collect indents, prepare and present the dishes in the menu
within stipulated time.
• Cleaning and securing equipments and working area is also to be done within
stipulated time.
Assessment will be done as follows –
Journal Indent Sheet
& plan of
work Colour Consistency Taste Texture Viva -voce Personal
Grooming
,Cleaning
10 10 10 10 10 10 10 10
Marks obtained out of 80 shall be converted to ou t of 30 to the next integer for final
calculation.
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FOOD AND BEVERAGE SERVICE SEMESTER – II (THEORY)
Name of the Programme Duration Semester Course/
Course
Code
B.Sc. in Hospitality Studies Six Semesters II Food &
Bevera
ge
Servi ce-
II(USHO
202)
Course Code Title Credits
USHO 202 Food & Beverage
Service -II 2+2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes
duration
Theory Practical
Actual Contact 3 4
Credit 2 2
Semester II – 15 weeks
THEORY PRACTICAL Total
Credits
Hours
/
week Total
Hours Notion
al
Hours Credi
ts Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total
Marks Lecture
+
Practic
al
03 45 25 02 04 60 10 02 04
OBJECTI VES:
At the end of semester II the student will be able to identify:
• The different types of Menus and principles of menu planning.
• Sequence and course in the French classical menu also identify general
accompaniments.
• Types, storage and service of Tobac co and Non alcoholic beverages.
• Simple control system followed in a restaurant.
Contents of syllabus for USHO 202
UNIT NO. TOPICS TOTAL NO. OF
HOURS
I 1. MEALS AND MENU PLANN ING
1.1 Menu – Origin, definition & objectives
1.2 Types of meals (Breakfast, Brunch, Lunch, Afternoon tea, High
tea, Dinner)
1.3 Types of Menu 15
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a) A la carte
b) Table d’ hote
c) Cyclic menu
d) Banquet menu
e) Carte du jour / plat du jour
f) Californian menu
g) Take -away
Other types of menu
a). Children’s menu
b). Club menu
c). Ethnic menu
d). Health me nu
e). Spa Menu,
f). Ayurvedic Menu
1.4 Principles of Menu planning
1.5 Breakfast: English, Continental, American, Indian
1.6 Types of Tea Service: Full Afternoon Tea, High Tea.
II.
1. French Classical Menu:
1.1 a. Sequence and Courses.
b. General Accompaniments.
1.2 Ice creams: Types & categories of Ice creams
12
2. TOBACCO
a) Introduction to Cigars and cigarettes.
b) Types of tobacco
c) Shape, size, color & Brand names with country of origin.
03
III.
1.1 NON ALCOHOLIC BEVERAGES
a. Definition of beverages
b. Classification chart –alcoholic & non alcoholic drinks.
c. Stimulating -Tea, Coffee & Cocoa, ( origin, manufacture,
Method of preparation, types & brands)
d. Nourishing -health drinks
e. Refreshing –juices, squashes, crushes, syrups & aerated
water
f. Table Water (origin, types & brands) & carbonated water.
06
1.2 SIMPLE CONTROL S YSTEMS.
a) Restaurant reservation system
b) KOT Checking System
c) Types of KOT / BOT 05
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d) Method of billing (manual & computerised )
GLOSSARY
Aboyeur A la Carte
A l’Anglaise A l’Orly
Aperient water Allemande
Brunch Banquet
Buffet Froid Brasserie
Bisques Batwina
Brotsch Bouillabaisse
Bills of fare Balsamic Vinegar
Chalybeate water Chateaubriand
Consomme Canapé
Caesar Salad Charcuterie
Corn on the cob Cranberry Sauce.
Cayenne Pepper Cumberland Sauce.
Café au lait Caviar
Cyclic Menu Carte du jour
Dessert Debarrasseur
Entrée Escargots
Entremets En cocotte
Farineux Formage
French Dressing Fruitarians
Gravlax Gnocchi
Hors-d’oeuvres Hûitres
Humidor Horseradish Sauce.
Kroupnich Kosher
Legumes Lacto -Ovo Vegetarians
Mineral water Malt Vinegar
Menu Mousses
Macaroni Mint Sauce
Maitre d’ hotel Nicoise Salad
Natural Spring water Oeufs
Olive Oil Potages
Poisson Pates
Parisienne Rouille
Releve Rôti
Sorbet Salade
Savoureux Smoked Salmon
Sur la plat Semolina
Tofu Tabasco Sauce
Tartare Sauce Table d’hôte
TIPS Worcestershire Sauce
04
TOTAL THEORY HOURS 45
REFERENCE BOOKS:-
• Dennis Lillicrap, John Cousins and Robert Smith-
• Vijay Dhawan - Food and Beverage Service
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• Peter Dias - The Steward -
• John Fuller & A.J. Currie-
• Sudhir Andrews - Food and Beverage Service -
• Bobby George -Food & Beverage Service -
FOOD AND BEVERAGE SERVICE SEMESTER - II(ASSIGNMENTS)
All students should be given individual assignments. Out of the following given options
each student needs to work on any two.
SR. No. TOPIC FOR ASSIGNMENTS MARKS
1. Planning a 13 course French classical menu with general
accompaniments.
2. Planning of an a la carte menu of a Specialty
Restaurant or coffee shop.
3. Planning of American and continental breakfast menu
with appropriate layout.
4. List five types of Tea and Coffee , explaining the
composition o f each.
5. Formats of special food checks (KOT)
FOOD & BEVERAGE SERVICE SEMESTER – 2
(PRACTICAL)
SR.
NO. PRACTICALS HOURS
1 MEALS AND MENU PLANN ING
• Menu Planning (Planning and compilation of 4,5,6 courses menu.
lunch and dinner, English & French )
Table d hote menu (cover, taking order & service) 12
2 • Types of table service
o Silver service/ English service
o American/ Plated
o Family
o Russian
o French/ butler
08
3 Points to be considered while waiting at the table. 01
4 Menu, cover, taking order & procedure for Service of Breakfast
(Continental, American, English & Indian. 10
5 Breakfast tray & trolley setups. 03
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6 Taking order & service of pot tea & coffee. 02
7 Menu, cover, taking order & procedure for full afternoon tea.
(table , tray & trolley) 04
8 Menu, cover, taking order & procedure for High Tea. (table, tray &
trolley) 04
9 NON ALCOHOLIC BEVERA GES.
• Service of carbonated (fresh lime soda & soft drinks), refreshing
(juice), nourishing (milk shakes) 02
10 • Procedure of ser vice of tea. (tea bags, envelop, camomile &
jasmine). 02
11 • Procedure of service of coffee (instant, plunger, filter, cappuccino
& ristretto) 02
12 CHAPTER 3. TOBACCO
Procedure of Service of cigars and cigarettes. 02
13 CHAPTER 4. SIMPLE C ONTROL SYSTE MS.
Writing of manual food check (KOT, suivant, supplement, retour en
place, accident & Non chargeable)
04
14 Guest lecture on food & beverage controls
After the lecture the student is required to subm it a report. 04
TOTAL PRACTICAL HOURS 60
Scheme of Examination (Theory)
(a) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active partic ipation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
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Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub
questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions
(2 from each unit) of 3 marks each. T otal 5 questions are to be attempted.
Conduct of Practical Examination
(a) Internal assessment - 20 marks
Sr. No. Evaluation type Marks
1 Two best practical 10
2 Journal 05
3 Viva 05
20
(b) Semester end assessment - 30 marks
• A candidate will be giv en a menu to compile and laying table for it.
• Assessment will be done as follows
Journal Grooming Service of Food & Non -
Alcoholic Beverages Menu
Planning Cover
laying Viva -
voce
10 10 10 10 10 10
• Marks obtained out of 60 shall be converted to out of 30 t o the next integer for final
calculation.
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FRONT OFFICE SEMESTER – II (THEORY)
Name of the Programme Duration Semester Course/Course
Code
B.Sc. in Hospitality Studies Six Semesters II FRONT OFFICE
II(USHO 203)
Course Code Title Credits
USHO 203 FRONT OFFICE -II 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual Contact 3 --
Credit 2 --
Semester II – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Credits Total
Marks Hours
/
week Total
Hours Notio
nal
Hours Credits Total Marks
03 45 25 02 -- -- -- -- --
OBJECTIVES:
At the end of semester II: -
The student should be able to understand the concept and functioning of room
reservations, Reception and Guest services.
Contents of syllabus for USHO 203
Semester II – 15 weeks
UNIT
NO. TOPICS TOTAL NO.
OF HOURS
I RESERVATIONS
• Sources of Reservations
• Modes of Reservations
• Types of Reservation s
• Systems of reservations
• Overbooking
• Job Description of Reservation Personnel
15
II.
RECEPTION
• Profiling the guest
• Guest Registration Process
• Regular and Non Regular Guest
• ‘C’Form & ‘F’ From 15
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III.
GUEST SERVICES
• Handling Guest Mail
• Message Handl ing
• Custody and Handling of Keys
• Guest Paging
• Safe Deposit Locker
• Guest Room Change
• Custody of Deposited Luggage
15
TOTAL THEORY HOURS 45
REFERENCE BOOKS:-
Name of the book Author Publisher Place of Publication
Jatashankar Tiwari Front Office
Man agement Oxford University
Press New Delhi
Andrews, Sudhir Hotel Front Office
Training Manual The Tata M'cGraw
Hill New Delhi
Kasavana, Michael &
Brooks, Richard Managing Front Office
Operations AHMA USA
Baker & Bradley Principles of Hotel front
Offic e Operations Cassell
London
Deveau, insley &
deveav, Patricia Front Office
Management and
Operations (2) Prentice Hall
NEW JERSEY
Bullied, An Ritchie,
Caroline Reception Stanley Thornes
london
Chakravarti, B.K. Front Office
Management In Hotel BNS Publishers
New Delhi
Braham, Bruce Hotel Front Office Hutchinson
London
Ford, Robert & Heaton,
Cherrill Managing the guest
Experience Delmar Publishers
London
Bardi,James Hotel Front office
Management John wiley & sons
new Jersey
Aggarwal.R avi Hotel front Office sublime
Publications
jaipur
Huyton Jeremy & Baker
Sue Case Studies in Rooms
Operations and
Management Hospitality Press P
Ltd.
Melbourne
Bhatnagar S.K. Front office
Management Frank Bros & Co.
New delhi
Andrews, Sudhir
Hotel Front Office
Training Manual(latest The Tata M'cGraw
Hill New delhi
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ed)
Chakravarti B.K.
Front Office
Management in Hotel
CBS Publisher
New Delhi
Chakravarti B.K.
Concept of Front Office
Management
APH Publishing
New Delhi
India(Tourist Guide) Lonely Planet
FRONT OFFICE SEMESTER - II (ASSIGNMENTS)
All students should be given individual assignments. Out of the following given options
each student needs to work on any two.
SR. No. TOPIC FOR ASSIGNMENTS MARKS
1 Indian States and Uni on Territories – Capital and Their
regional languages
2 Fact sheet of 5 star hotels in Mumbai
3 Website Review of Hotels in Mumbai
Scheme of Examination (Theory)
(b) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case s tudy/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articul ation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
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Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub
questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions
(2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
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HOUSEKEEPING SEMESTER – II (THEORY)
Name of the Programme Duration Semester Cours e/Co
urse Code
B.Sc. in Hospitality Studies Six Semesters II Housekeepi
ng II(USHO
204)
Course Code Title Credits
USHO 204 Housekeeping -II 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 mi nutes duration
Theory Practical
Actual Contact 3 --
Credit 2 --
Semester II – 15 weeks
THEORY
Hours / week Total Hours Notional
Hours Credi
ts Total Marks
03 45 25 02
OBJECTIVES:
At the end of semester II: -
• The student will be a ble to list and explain the various operational areas,
procedures and formats of the housekeeping department.
• The student will be able to enlist and implement Standard Operating Procedures (SOP’s) for routine cleaning procedures of various guest areas.
Contents of syllabus for USHO 204
UNIT
NO. TOPICS TOTAL NO.
OF HOURS
I. 1. CLEANING OF DIFFERENT AREAS
1.1 Safe & Hygiene Cleaning
1.2 Principles & Factors Responsible for Cleaning
1.3 Types of Cleaning
1.4 Public Area Cleaning
1.5 Room Cleaning- Occupied, Departure & Vacant
1.6 Under Repair Room
1.7 Glossary 15
II.
1. TYPES OF ROOM SERVICES
1.1 Morning, Evening Service & Special Services 03
2. MAIDS SERVICE ROOM / HOUSE KEEPING PANTRY
2.1 Location
2.2 Layout
2.3 Setting up a Maids Trolley 04
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3. GUEST ROOM SUPPLIES & AMENITIES
3.1 Standard, Regular, VIP
3.2 Standard Contents of a Guest Room 04
4. FORMATS USED IN THE HOUSEKEEPING DEPARTMENT
4.1 Lost and Found Regist er
4.2 Lost and Found Slip
4.3 Gate Pass
4.4 Key Control Register
4.5 Guest Message Register/ Call Register
4.6 Housekeeping Room Status Report
4.6.1 Floor Supervisors Report
4.6.2 Control Desk Rooms Report (consolidated)
4.7 Departure / Clearance Report
4.8 Housekeeping Room Inspection Checklist / Maids Report
4.9 Log Book
4.10 Missing / Damaged Property Register
4.11 Maintenance Register
4.12 Spring Cleaning / Deep Cleaning Format
4.13 Special Cleaning Format 04
III.
1. LOST & FOUND
1.1 Procedure & Records 04
2. KEY & KEY CONTROLS 02
3. SITUATION HANDLING
3.1 How to enter a guest room
- if the guest is sleeping in the room
- if the guest is in the bathroom
- if the guest in the room is inappropriately dressed
3.2 Maintenance Complaints
3.3 Opening of a room for guest
3.4 Room Status Discrepancy
3.5 Handling reportable situations
- DND
- DL
- Scanty Baggage
- No Baggage
- Sleep Out
- Suspicious Person
- Extra Person 06
4. PEST CONTROL
4.1 Prevention and control of commonly found pests –
- Mosquitoes
- Flies
- bed-bugs
- cockroaches
- lizards - white ants / termites
- spiders
- rodents
- wood borers
- pigeons
03
TOTAL THEORY HOURS 45
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REFERENCE BOOKS:-
1. Hotel Housekeeping Operations and Management – G. Raghubalan & Smritee
Raghubalan – Oxford University Press.
2. Housekeeping Operations, Design and Management – Malini Singh & Jaya B.
George – Jaico Publications.
3. Housekeeping Management – Margaret Kappa, A leta Nitschken, Patricia B.
Schappert – A.H. & L.A.
4. Hotel Hostel and Hospital Housekeeping – Joan Branson & Margaret Lennox –
5. Hotel Housekeeping Management & Operations – Sudhir Andrew – McGraw Hill
Companies.
HOUSEKEEPING SEMESTER – II (ASSIGNMENTS)
All students should be given individual assignments. Out of the following given options
each student needs to work on any 2.
SR.
NO. TOPIC FOR ASSIGNMENT MARKS
1. Different types of Cleaning Equipments with their brands, price and
capacity
OR
Different types of Cleaning Agents with their brands, price and dilution
ratio 10
10
2. Composition, price, use and care and maintenance of different
surfaces used in the hospitality industry (any 1 surface per student)
- Marble
- Granite
- Kota
- Ceramics
- Stone
- Wood - Vinyl
- Glass
- Kadappa
- Rubber
- Vitrified Tiles
- Mosaic
10
Scheme of Examination (Theory)
(c) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activit ies, etc. 05
Total 40
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(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub
questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
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Rooms Division Management –II (Practical)
Name of the Programme Duration Semester Course/Cou
rse Code
B.Sc. in Hospitality Studies Six Semesters II RDM -II
Practical -
USHO205
Course Code Title Credits
USHO 205 RDM -Practical -II 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week1
lecture/period is 60 minutes duration
Theory Practical
Actual Contact -- 4
Credit -- 2
Semester II – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total Marks
-- -- -- -- -- 4 60 10 02 --
Contents of syllabus for USHO 205
FRONT OFFICE PRACTICAL – II
Sr. Topic Hours
1 Taking down a room reservation 8
2 Check in procedure 8
3 Check out procedure 8
4 Escorting a guest 6
TOTAL PRACTICAL HOURS 30
HOUSEKEEPING PRACTICAL – II
SR. NO. TOPIC HOURS
1. Bed making by the Traditional me thod, making bed with a
duvet, summer bed, turn down service, foot fold etc –
Explanation and demo 06
2. Bed making - practice 08
3. Guest room Cleaning 04
4. Bath Room Cleaning 04
5. Carpet Cleaning – Spot cleaning and Vacuuming 02
6. Telephone Cl eaning 02
7. Leather and Rexene cleaning 02
8. Painted surface cleaning – spot cleaning 02
TOTAL PRACTICAL HOURS 30
(a) Semester end examination (Pattern of Question Paper): -
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Conduct of Practical Examination
(a) Internal assessment - 20 marks
Sr. No. Evaluation type Marks
1 Two best practical 10
2 Journal 05
3 Viva 05
20
(b) Semester end assessment - 30 marks
• A candidate will be given a 2 activities bed making and polishing or special
cleaning of any surface or area
• Assessment will be done as follows
Journal Grooming Work sheet Activity One Activity Two Viva -Voce
10 10 10 10 10 10
• Marks obtained out of 60 shall be converted to out of 30 to the next integer for final
calculation.
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COMMUNICATION SKILLS ( ENGLISH & F RENCH)
LANGUAGE SKILLS – 45 Hours
Name of the Programme Duration Semester Course/C
ourse
Code
B.Sc. in Hospitality Studies Six Semesters II Commun
cation
Skills –II
USHO2 06
Course Code Title Credits
USHO 206 Communication Skills
(English and Fr ench) 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual Contact 3 --
Credit 2 --
Semester II – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Credit
s Total
Marks Ho
urs
/
we
ek Total
Hours Notio
nal
Hours Credits Total Marks
03 45 25 02 -- -- -- -- --
Unit 1
1 CONCEPT OF COMMUNICATION
1.1 Process of Communication /
4 Hours 1.2 Feed Back
1.3 Methods of Comm unication – Verbal / Non -Verbal
1.4 Channels of communication
1.5 Barriers of Communication
2 ORGANIZATIONAL COMMUNICATION
2.1 Upward, downward, lateral communication and their purposes
functions, grapevine 2 Hours
2.2 Written communication – Memos, Circulars, notices
French
1 Time, At the Office in a restaurant, Asking direction 9 Hours
UNIT 1 -15 TEACHING HOURS
Unit -2
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BUSINESS COMMUNICATION
1 1.1 Planning the right look of a letter
5 Hours 1.2 Types of letters - quotations, or ders, claim and adjustment, sales,
application, complaint / apology
REPORT WRITING
2 2.1 Types of Reports
2.2 Structure of a report
2.3 Types of Reports
(French)
1 Receipes -put in the correct order, Translate to English, Making Tea,
Coffee, Bechamel,Veloute, Simple soups and salads 10 Hours
2 Culinary Terms
UNIT 2 -15 TEACHING HOURS
Unit -3
1 GROUP COMMUNICATION
1.1 Types of meetings /Advantages and Disadvantages
2 Hours 1.2 Participants Responsibilities / Brain Storming
1.3 Structure of a meeting – Agenda and Minutes
2 PRESENTATION
2.1 Making effective presentation /Speaker's appearance and
personality 2 Hours
2.2 Using Visual aids
3 INTERVIEWS
3.1 Purpose / Types
2 Hours
3.2 Candidate's preparation – GD / P I
(French)
7 Hours 1 French Basic Conversation and Translation of Passages from French
to English
UNIT 3 -15 TEACHING HOURS
Total Theory Hours 45 Hours
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REFERENCE (English)
•Business Communication – Meenakshi Raman and Prakash Singh
•Busines s Correspondence and Report writing – R.K.Sharma and Krishna Mohan
•Business Communication – Chaturvedi
•High School English – Wren and Martin
•Understanding Human Communication – Ronald B Adler and George Rodman (with
CD)
•Skills Development for Business and Management Students - Kevin Gallagher
•Personality and Skills Development – Barun Mitra (with CD)
•Technical Communication , 2nd Edition – Meenakshi Raman (with CD)
REFERENCES (French)
E. J. Neather - Mastering of French I & II - Macmillan - 1982
Bridget Anfossy - Speak French Today - Augo - 1991
R. Diez La Cortina - Cortina's French Method - Grosset & Dunlop - 1988
Mathuram Bondo - Modern French Course - D. C. Heath & Co. -.1983.
Course de langue et civilizaiion Franchises. G. Mauger.
Oxford French Dicti onary
Scheme of Examination (Theory)
(a) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments / projects 20
2 One class test (multiple choice questions objective) 10
3 Active participation in routine class instructional
deliver ies (case studies/ group discussion /
presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities & teamwork
demonstrated through organizing co- curricular
activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
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• Question 1, 2 & 3 should be from topics me ntioned in the table total 3 sub
questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions
(2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
Page 31
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PRINCIPLES OF HOTEL ACCOUNTANCY
Name of the Programme Duration Semester Course/Course Code
B.Sc. in Hospitality Studies Six Semesters II PRINCIPLES OF HOTEL
ACCOUNTANCY
(USHO 207 )
Course Code Title Credits
USHO 207 PRINCIPLES OF HOTEL
ACCOUNTANCY 2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual
Contact 3 --
Credit 2 --
Semester II – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total Marks
03 45 25 02 -- -- -- -- --
Contents of syllabus for USHO 207
SEMESTER – II
Sr. Topic Hr
Unit – I (15 Hours)
1. Introduction to Accounting & Double Entry Book -Keeping 3
1.1 Terms (Account , Capital, Asset, Liabilities, Drawing, Goods, Debtor,
Creditors, Solvent, Insolvent, Purchases, Sales, Bad debts)
1.2 Nature, Importance, Objectives & advantages of accounting
1.3 Nature & advantages of Double Entry Book –Keeping
1.4 Classification of accounts.
1.5 Applying Debit & Credit rules to a Transaction
2. Journal 4
2.1 Importance of Journal & its format
2.2 Narrations
2.3 Journ alising simple & compound entries
2.4 Practical Problems
3. Ledger 3
3.1 Importance of ledger & its format
3.2 Posting entries & balancing ledger accounts
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4. CASH BOOK 5
4.1 Triple Column Cash Book
4.2 Contra Entries
4.3 Practic al Problems
4.4 Types of Bank Account, Types of Cheques
UNIT -II
1 Subsidiary Books 3
1.1 Advantages of subsidiary Books
1.2 Types of subsidiary Books
1.3 Simple Practical problems on Purchase Book, Sales Book, Purchase –
Return Book & Sal es Return Book.
2. Elements of cost & concept of Profit 6
2.1 Material cost (food & Beverage), Labour cost, overhead cost, Gross Profit,
After wage profit & Net Profit.
2.2 Practical Problems
3. Bank Reconciliation Statement 5
3.1 Purpose o f Preparing B.R.S
3.2 Advantages
3.3 Simple Practical Problems
4 Trial Balance 1
4.1 Importance of Trial Balance
4.2 Net format of T.B
UNIT –III
1. Capital & Revenue Expenditure & Deferred Revenue Expenditure 1
1.1 Nature of Capital & Revenue Expenditure
1.2 Nature of Deferred Revenue Expenditure
1.3 Examples
2. Final Accounts of sole – Trader (with Adjustments) 10
2.1 Importance, Purpose & Need for preparation of Final accounts.
2.2 Practical Problems covering the follo wing adjustments: -
Closing stock
Prepaid Expenses
Outstanding Expenses
Depreciation
Bad Debts & Provision for Bad debts
3. Break Even Analysis : - 4
3.1 Variable cost, fixed cost & semi variable cost.
3.2 Contribution, Profit/Volume Ratio & Break E ven Point.
3.3 Simple Practical Problems
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Scheme of Examination (Theory)
(b) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active p articipation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, et c. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1, 2, 3 15
Q - 2 1 15
Q - 3 2 15
Q - 4 3 15
Total 60
• Question no. 1 should be of short answer type questions having six sub questions (2
from each unit) of 3 marks each. Total 5 questions are to be attempted.
• Question 2, 3 & 4 should be from topics mentioned in the table total 3 sub questions
to be attempted of 5 marks each out of the choice of 4 sub questions.
Scheme of Examination (Theory)
(a) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice questions objective) 10
3 Active particip ation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing co -curricular activities, etc. 05
Total 40
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(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub
questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions (2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
Page 35
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PRINCIPLES OF MANAGEMENT
SEMESTER – II (THEORY)
Name of the Programme Duration Semester Course/Course
Code
B.Sc. in Hospitality Studies Six Semesters II PRINCIPLES OF
MANAGEMENT
(USHO 208)
Course Code Title Credits
USHO 208 PRINCIPLES OF
MANAGEMENT
2
For Course Per week 1 lecture/period is 60 minutes
duration For Subject per week
1 lecture/period is 60 minutes duration
Theory Practical
Actual
Contact 3 --
Credit 2 --
Semester II – 15 weeks
THEORY PRACTICAL
Hours /
week Total
Hours Notional
Hours Cre
dits Total
Marks Hours
/
week Total
Hour
s Notion
al
Hours Credi
ts Total Marks
03 45 25 02 -- -- -- -- --
Contents of syllabus for USHO 208
OBJECTIV ES:
At the end of semester II: -
• Programme activities and lecture to learn about emerging Indian Corporate World and Global Phenomenon with stress upon hospitality industry.
• To train the student as future managers and make them understand the working of an organisation.
• Teaching through PowerPoint presentations, case studies, activities, brain storming
sessions, SWOT/PEST analysis etc.
• Trying to bridge the gap between management studies and real corporate world
through real time stories from newspapers, jo urnals and business magazines, books.
• Encouraging students to read more so as to refine their analytical power and sharpen business sense and become more aware of the business environment.
• Opportunity to participate in business discussions, article/book re views and
presentations
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Semester II – 15 weeks
UNIT
NO. TOPICS TOTAL NO.
OF HOURS
I.
1. INTRODUCTION TO MANAGEMENT
1.1 Evolution of management
1.2 Definitions and Importance of Management
1.3 Management as a Science and Art
1.4 Principles of Management (14 principles of Fayol)
1.5 Levels of Management and their functions
1.6 Managerial skills
1.7 Functions of Management
1.8 Process of communication
1.9 Business communication
2. PLANNING
2.1 Definition and Characteri stics
2.2 Planning Process (Steps in Planning)
2.3 Essentials of a Good Plan
2.4 Vision and mission Statements
2.5 Planning with relation to hospitality industry
2.6 Meaning and Process of MBO
2.7 Meaning and steps in Decision Making
15
II
3. ORGANIZING
3.1 Meaning and Process of Organizing
3.2 Formal and Informal Organization and Distinction
3.3 Span of control (Meaning and Importance)
3.4 Tall and Flat Organization
3.5 Definition and Process of Delegation
3.6 Centralization and Decentralization of Authority
3.7 Departmentation and Basis of Departmentation
3.8 Organisation chart
3.9 Closed vs open system of organisation
3.10 Line and Staff organization
4. STAFFING AND COORDINATION
4.1 Meaning and Imporance of Staffing
4.2 Internal and External Sources of Recruitment
4.3 Coordination - As an essence of Management
4.4 Principles of Coordination
15
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III
5. DIRECTING, MOTIVATING AND LE ADING
5.1 Meaning and importance of Directing
5.2 Element of Directions / Components
5.3 Definition of Motivation and factors
5.4 Maslow's Need Hierarchy Theory
5.5 Mc Gregor's Theory X and Thero y Y
5.6 Definition of Leadership and Leader
5.7 Qualities of a Leader
5.8 Leadership Styles
5.9 Leaders from hospitality industry
5.10 Leadership theory
6. CONTROLLING
6.1 Meaning
6.2 Steps in Cont rol process
6.3 Types of control:feed forward,feedback,concurrent
6.4 Time Management 15
REFERENCES
• Principles of Management – P.C.Tripati and Reddy
• Management Principles and Practices – Dr.M.Sakthivel Murugan
• Management and Organizational Develop ment - Micheal Vaz and Meeta Seta
• Principles of Management -Harold Koontz
Scheme of Examination (Theory)
(a) Internal assessment- 40 marks
Sr. No. Evaluation type Marks
1 Two assignments/ case study/ projects 20
2 One class test (multiple choice question s objective) 10
3 Active participation in routine class instructional
deliveries (case studies/ seminars/ presentation) 05
4 Overall conduct as a responsible student, manners,
skill, in articulation, leadership qualities demonstrated
through organizing c o-curricular activities, etc. 05
Total 40
(b) Semester end examination (Pattern of Question Paper): -
Theory
First Semester (Duration 2 hrs.)
Questions in Examination Paper Units Maximum Marks
Q - 1 1 15
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Q - 2 2 15
Q - 3 3 15
Q - 4 1,2,3 15
Total 60
• Question 1, 2 & 3 should be from topics mentioned in the table total 3 sub
questions to be attempted of 5 marks each out of the choice of 4 sub questions.
• Question no. 4 should be of short answer type questions having six sub questions
(2 from each unit) of 3 marks each. Total 5 questions are to be attempted.
NOTE: TUTION FEE FOR THE SEMESTER Rs. 65,000/ -