UNIVERSITY OF MUMBAI
- 1 -
Academic Council __________________
Item No. _____________
UNIVERSITY OF MUMBAI
[PD]
Syllabus For
Program: B. Sc Maritime Hospitality Studies
(B. Sc MHS)
CHOICE BASED CREDIT AND GRADING
SYSTEM (CBCS)
With effect from the academic year 2017 -18
UNIVERSITY OF MUMBAI
- 2 -
Sr. No. Heading Particulars
1 Title of the Program B.Sc. MARITIME HOSPITALITY STUDIE S
(B Sc. MHS)
2 Eligibility for Admission Candidate for being eligible for admission to the
degree course of Bachelor of Science – Maritime
Hospitality Studies , shall have passed XII standard
examination (any stream) of the Maharashtra B oard of
Higher Secondary Education; any recognized
education board or its equivalent board for open and
reserved category candidates.
Students will be admitted in the order of merit.
Every candidate admitted to the Bachelor of Science –
Maritime Hospitality Studies in the affiliated College
conducting the course shall have to register himself /
herself with the University of Mumbai.
3 Passing Marks 12th standard passed.
4 Ordinances / Regulations
(if any) Time to time issued by university.
5 No. of Years / Semesters 3 Years / 6 Semesters .
6 Level U.G.
7 Pattern Semester
8 Status Revised
9 To be implemented from
Academic Year From Academic Year 2017 -18
(w.e.f. Academic Year 2017 -18 onwards. )
Date:
Signature:
Name BOS Chairperson / Dean: _________________________________________________
AC_________________
Item No._____________
UNIVERSITY OF MUMBAI
Syllabus for Approval
UNIVERSITY OF MUMBAI
- 3 - Cover Page
UNIVERSITY OF MUMBAI
Syllabus for Approval
1. Title of the Program :- Syllabus Three Years B.Sc. Course In Maritime Hospitality
Studies. / B Sc. (MHS)
2. Program Code : – B.Sc. MHS
3. Preamble / Scope :-
P R E A M B L E
Degree programme in Maritime Hospitality Studies was introduced by the University of
Mumbai in the year 2009. The first batch passed out in the year 2012 and since then,
with every batch passing out and being absorbed in industry, there were some feedbacks
on the conduct of the programme and the improvements to be bought about in the
curriculum.
World -over the shipping industry is being regulated by International Maritime
Organization (IMO) and subsequently the governments of flag states draw out the rules,
regulations and the guidelines for their shipping principles, maritime training providers
and all other stakeholders involved in the process.
Over the past few years, with stringent rules pertaining to safety, environment protection,
working conditions and health of personnel working onboard, created the need of
personnel with higher qualifications to work onboard ships. Many Shipping Companies
desirous of employing students with a higher level of qualification turned to regular
Catering & Hotel Management Colleges, however as the maritime legislation did not
allow such direct recruitment, it was mandatory for the students to undergo Standards of
Training Certification and Watch keeping (STCW) and an Orientation Course as per
D. G. guidelines befor e they could get employment on m erchant vessels. Thus getting
students from this sector was difficult as it involved expenditure of additional time and
finance. Besides, the company feedback on regular Hotel Management students who
found employment on merchant vessels was not encouraging as they did not have right
attitude and were unprepared for the challenges of a sea career. For this very re ason, this
programme was instantly accepted by the industry wherein not only technical skills but
UNIVERSITY OF MUMBAI
- 4 - an attitude to work in high sea was developed in students of Maritime Hospitality
studies.
In this improved curriculum, students are made to undergo STCW 201 0 courses (as
amended), basically five basic safety courses and other safety modules like Oil Tanker
familiarization, gas Tanker familiarization, chemical Tanker familiarization, spellbound
oil pollution and environmental protection etc are added, as per i ndustry specific demand
These safety courses (STCW 2010) are one of the basic requirements for the students to
make them eligible to get Continuous Discharge Certificate (CDC) from Director
General of Shipping (D. G. Shipping) provided a candidate fulfill other criteria such as
age, physical fitness and eye sight which is mandatory document to sail on a merchant
vessel.
Syllabus Committee Members
1) Mr. Paul Koshy Convener
2) Mr. Pankaj Deshmukh Co - convener
3) Mr. Anupam Dho undiyal Member (Teacher)
4) Mr. Cletus Paul Member (Teacher)
5) Mr. Sunil Salunkhe Member (Teacher)
6) Mrs. Archana Yendarkar Member (Teacher)
7) Mr. Chetan Raut Member (Teacher)
8) Capt. (Dr.) Ashutosh Apandkar Member (Industry Expert)
9) Mr. Mahesh Swaminathan Member (Industry Expert)
4. Objective of program / program Outcome :-
a) To familiarize and give an adequate exposure to the students with basic concepts of
maritime hospitality business /services .
b) To create young professionals with sound knowledge, practical skills and attitude for
the maritime hospitality industry.
c) To make students aware of current trends in business.
UNIVERSITY OF MUMBAI
- 5 - 5. Eligibility :-
Candidate for being eligible for admission to the degree course of Bachelor of Science – Maritime
Hospitality Studies, shall have passed XII standard examination (any stream) of the Maharashtra
Board of Higher Secondary Education, any recognized education board or its equivalent board for
open and reserved categ ory candidates.
Students will be admitted in the order of merit.
Every candidate admitted to the Bachelor of Science – Maritime Hospitality Studies in the affiliated
College conducting the course shall have to register himself / herself with the Universit y of Mumbai.
6. Fee Structure (per semester ):-
Fees for B. Sc MHS shall be Rs. 52,940/ -
(Rupees Fifty Two Thousand Nine Hundred Forty Only) per semester
Particular of fees Amount
Tuition Fees 62,562
Library Fees 1,000
Gymkhana Fees 600
Other Fees/Extra Curricular Activity 250
Exam Fees 1,000
Disaster Relief Fees 10
Utility Fees -
Magazine Fees -
ID Card 25
Group Insurance Fees 50
Student Welfare Fund 30
Development Fees 10,000
Vice Chancellors Fund 20
Uni. Sports & Cultural Activity 90
E-Suvidha 50
E-Charges 10
(A) 75,697
Laboratory Fees 24,033
Any Other Fees 5,000
(B) 29,033
Refundable
Caution Money 1,150
Library Deposit -
Laboratory Deposit -
( C ) 1,150
Fees (A+B+C) 1,05,880
Wherever Applicable
Transcript - Copies (Additional Copy) 700
Enrollment Fees - only at the time of Entry 200 or 500
Admin Form - Pros + Inform Brochure 1000
Transfer Certificate 100
Bonafide Certificate 25
UNIVERSITY OF MUMBAI
- 6 - No Objection Certificate 25
Industrial Visit Fees As per actual.
Alumni Association Fees -
Document Verification Fees 500
Project Fees 1000
Any Other Fees 5000
Credit Transfer Processing Fees As per guidelines
Note: - Journals, Books, Uniform, Tool kits and/or any other student
belongings should be as per actual.
Fees components of University of Mumbai and other authorities may change
as per instructions issues by then at time to time.
7. No. of Lectures : –per week
SEM I SEM II SEM III SEM IV SEM V SEM VI
18 17 15 13 0 20
8. No. of Practical :- per week
SEM I SEM II SEM III SEM IV SEM V SEM VI
16 16 19 22 22 15
9. Duration of the Program :– 3 years (6 semester)
The program shall be a 3 year full time program comprising of 6 semesters.
10. No. of students per batch : – 60 Students per b atch.
Colleges are permitted to take 10 % extra seats to compensate for drop outs / cancellation
of admission .
11. Selection :-
Students will be admitted in the order of merit.
Every candidate admitted to the Bachelor of Science – Maritime Hospitality Studies in
the affiliated c ollege conducting the course shall have to register himself / herself with
the University of Mumbai.
UNIVERSITY OF MUMBAI
- 7 - 12. Syllabus Details :- B.Sc. in Maritime Hospitality Studies
SEMESTER –I
Course
Code Title of the Course Per Week Per
Semester Marks Credits Total
L P L P TH PR L P
Core Course
USMHO101 Maritime Studies -I
(Theory) 3 -- 45 --
100 -- 2 - 2
USMHO102 Food Production -I
(Theory) 3 -- 45 --
100 -- 2 - 2
USMHO103 Food Production -I
(Practical) -- 8 -- 120
--
100 - 2 2
USMHO104 Food & Beverage
Service -I (Theory) 3 -- 45 -- 100 -- 2 - 2
USMHO105 Food & Beverage
Service -I (Practical) --
4 -- 60 -- 100 - 2 2
USMHO106 Accommodation &
Facility
Management -I
(Theory) 3 -- 45 -- 100 -- 2 - 2
USMHO107 Accommodation &
Facility
Management -I
(Practical) -- 4 -- 60 -- 100 - 2 2
AECC – Ability Enhancement Compulsory Course
USMHO108 Soft Skills &
Corporate
Communication 2 -- 30 -- 100 -- 2 - 2
SEC - Skill Enhancement Course
USMHO109 Cost & Financial
Management -I 2 -- 30 -- 100 -- 2 - 2
DSE – Elective: Discipline Specific
USMHO110 Food Science -I 2 -- 30 -- 100 -- 2 - 2
TOTAL 18 16 270 240 700 300 14 6 20
UNIVERSITY OF MUMBAI
- 8 - SEMESTER –II
Course Code Title of the Course Per
Week Per
Semester Marks Credits Total
L P L P TH PR L P
Core Course
USMHO201 Maritime Studies -II
(Theory) 2 -- 30 -- 100 -- 2 -- 2
USMHO202 Maritime Studies -II
(Practical) -- 4 -- 60 -- 100 - 2 2
USMHO203 Food Production -II
(Theory) 3 -- 45 -- 100 -- 2 - 2
USMHO204 Food Production -II
(Practical) -- 8 120 -- 100 - 2 2
USMHO205 Food & Beverage
Service -II (Theory) 3 -- 45 -- 100 -- 2 - 2
USMHO206 Food & Beverage
Service -II (Practical) -- 2 -- 30 -- 100 - 2 2
USMHO207 Accom modation &
Facility Management -
II (Theory) 3 -- 45 -- 100 -- 2 - 2
USMHO208 Accom modation &
Facility Management -
II (Practical) -- 2 -- 30 -- 100 - 2 2
AECC – Ability Enhancement Compulsory course
USMHO209 Environmental
Science 3 -- 45 -- 100 -- 2 - 2
SEC - Skill Enhancement course
USMHO210 Cost & Financial
Management -II 3 -- 45 -- 100 -- 2 - 2
TOTAL 17 16 255 240 600 400 12 8 20
UNIVERSITY OF MUMBAI
- 9 - SEMESTER –III
Course
Code Title of the Course Per Week Per
Semester Marks Credits Total
L P L P TH PR L P
Core Course
USMHO301 Maritime Studies -III
(Theory) 2 -- 30 -- 100 -- 2 -- 2
USMHO302 Maritime Studies -III
(Shipboard computer
applications) -(Practical) -- 3 -- 45 -- 100 -- 2 2
USMHO303 Food Production -and
Patisserie I (Theory) 2 -- 30 -- 100 -- 2 -- 2
USMHO304 Food Production -and
Patisserie I (Practical) -- 12 -- 180 -- 100 -- 2 2
USMHO305 Food & Beverage
Service -III (Theory) 2 -- 30 -- 100 -- 2 -- 2
USMHO306 Food & Beverage
Service -III (Practical) -- 4 -- 60 -- 100 -- 2 2
USMHO307 Accommodation &
Facility Management -
III (Theory) 3 -- 45 -- 100 -- 2 -- 2
SEC - Skill Enhancement Course
USMHO308 Cost & Financial
Management -III 2 -- 30 -- 100 -- 2 -- 2
USMHO309 Principles of
Management 2 -- 30 -- 100 -- 2 -- 2
DSE – Elective: Discipline Specific
USMHO310 Food Science -II 2 -- 30 -- 100 -- 2 -- 2
TOTAL 15 19 225 285 700 300 14 6 20
UNIVERSITY OF MUMBAI
- 10 - SEMESTER –IV
Course
Code Title of the Course Per Week Per
Semester Marks Credits Total
L P L P TH PR L P
Core Course
USMHO401 Maritime Studies -IV
(Theory) 2 -- 30 -- 100 -- 2 - 2
USMHO402 Maritime Studies -IV
(Practical) -- 2 -- 30 -- 100 - 2 2
USMHO403 Food Production -and
Patisserie II (Theory) 2 -- 30 -- 100 -- 2 - 2
USMHO404 Food Production -and
Patisserie II (Practical) -- 12 -- 180 -- 100 - 2 2
USMHO405 Food & Beverage Service -
IV (Theory) 2 -- 30 -- 100 -- 2 - 2
USMHO406 Food & Beverage Service -
IV (Practical) -- 4 -- 60 -- 100 - 2 2
USMHO407 Accommodation &
Facility Management –IV
(Theory) 3 -- 45 -- 100 -- 2 - 2
USMHO408 Accommodation &
Facility Management –IV
(Practical) -- 4 -- 60 -- 100 - 2 2
SEC - Skill Enhancement course
USMHO409 Cost & Financial
Management -IV 2 -- 30 -- 100 -- 2 - 2
DSE – Elective: Discipline Specific
USMHO410 Entrepreneurship Skills 2 -- 30 -- 100 -- 2 - 2
TOTAL 13 22 195 330 600 400 12 8 20
SEMESTER –V
Course
Code Title of the
Course Duration Marks Credits Total
DSE – Elective: Discipline Specific
USMHO501 Industrial
Training L P TH PR 20 20
--- 22 weeks -- 1000
Note: - The Principal of the college can give leeway of two weeks to students to undergo
Orientation Course for Catering Personnel ( OCCP ) course, training abroad or as the case
may be.
UNIVERSITY OF MUMBAI
- 11 - SEMESTER –VI
Course
Code Title of the Course Per
Week Per
Semester Marks Credits Total
L P L P TH PR L P
Core Course
USMHO601 Maritime Studies -VI 3 -- 45 -- 100 -- 2 -- 2
USMHO602 Advance Food
Production 3 -- 45 -- 100 -- 2 -- 2
USMHO603 Quantity Food
Production
(Indian regional cuisine) -- 8 -- 120 -- 100 -- 2 2
USMHO604 Food & Beverage
Service -VI 3 -- 45 -- 100 -- 2 -- 2
USMHO605 Accommodation &
Facility Management -VI 3 -- 45 -- 100 -- 2 -- 2
SEC - Skill Enhancement course
USMHO606 Cost & Financial
Management -VI 3 -- 45 -- 100 -- 2 -- 2
USMHO607 Marketing Management 3 -- 45 -- 100 -- 2 -- 2
USMHO608 Project -- 7 -- 45 -- 100 -- 4 4
DSE – Elective: Discipline Specific
USMHO609 Strategic Management 2 -- 30 -- 100 -- 2 -- 2
OR
USMHO610 Human Resource
Management 2 -- 30 -- 100 -- 2 -- 2
TOTAL 20 15 300 165 700 200 14 6 20
UNIVERSITY OF MUMBAI
- 12 - 13. Semester wise Theory :- B.Sc. in Maritime Hospitality Studies
THEORY
SEMESTER –I
Maritime Studies -I (Theory)
Objectives of course: -
To familiarize students with ship and shipping industry, safety procedures on board and inter
personal skills required to sail on ships.
Specific learning outcome: -
After completion of this module, the student shall be able to:
List common document s required for sailing onboard a merchant vessel.
State common terms on position, direction and movement of ship
List merchant ship types and their functions
State r ough weather precautions
List down the common provisions of Drugs and Alcohol policies and MARPOL 73/78.
Develop Inter personal skills required of seamen.
Maritime Studies -I (Theory) 45 hours
Unit 1 General Administration and regulation of Shipping Industry 15 hours
1.1
1.1.1
1.1.2 IMO - Role, structure, objectives and main functions.
Functions of :
D. G. Shipping.
MMD.
SEO.
Port State Control, Port Health.
Customs.
Immigration.
Dock Safety.
Flag state inspections.
ISM, SOLAS.
Ballast Water Management
1.2 Familiarization
1.2.1
1.2.2
1.2.3
1.2.4
1.2.4
1.2.6
1.2.7
1.2.8
1.2.9
1.2.10
1.2.11.
1.2.12
1.2.13
1.2.14 Ship
Shipboard organization
Merchant ship types and their functions
Life on board
Parts of ship
Terms defining position and direction of the ship
Terms defining movement of the ship
Draught, load line
Jetty, berth, docks, slips, basins
Dry docks
Sea measures
Signing on/off, offences against discipline
Official log book
Articles of agreement
UNIVERSITY OF MUMBAI
- 13 - 1.2.15 Personal documents
Unit 2 Orientation and Safety Requirements for Seamen 15 hours
2.1
2.2
2.3
2.4
2.5 Basic safety sense pertaining to
Fire safety in galley
Personal safety
Stoways
Rough weather precautions
Drugs and alcohol policies - introduction, objectives, features and
actions recommended.
Orientation to MLC 2006.(as per DG Traini ng circular no. 16 of
2016 or as amended )
MARPOL 73/78
Unit 3 Qualities and Attributes Required of Seamen 15 hours
3.1
3.2
3.3
3.4
Working in an environment of cultural diversity
Team management
Group formation
Group think & its pitfall
Group dynamics
Communication
Cooperation
Collaboration
Teams & how to make them effective
Time & stress management
Time management in group
Time matrix
Urgent vs important jobs
Stress management in groups
Stresses i n work group
How to control emotions
Strategy to overcome stress
Understanding importance of good health to avoid stress
Marine English (Basic Knowledge)
Note: Apart from academics, students shall be exposed to parade
drills and fire drills in campus and/or any other requirement for pre -
sea trainees as notified by D.G Shipping in its training circulars
from time to time.
Food Production -I (Theory)
Objectives of course: -
Objectives of course is to explain the historical progression leading to modern cookery, and
draw organization of classical and modern kitchen and galley organization on board ships, List
attributes of culinary professional, state the importance of chef as a business executive and
explain the importance of interaction between service and preparation.
Specific learning outcome: -
Students will be able to –
1. Explain the purpose and safety precautions while using each equipment.
2. List the methods of cooking and explain the advantages and disadvantages.
UNIVERSITY OF MUMBAI
- 14 - 3. Explain the importance of mise -en-place , various textures with examples of food items
and the principles of using the recipes effectively
4. List the types and explain the Characteristics of the following ingredients.
Food Production I (Theory) 45 hours
Unit 1 Introduction To Culi nary Profession 15 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11 Historical progression leading to modern cookery
Organization of classical kitchen
Responsibilities of kitchen personnel
Attributes of a culinary professional
Levels of skills
Chef as a business executive
Interaction between service and preparation
Common kitchen hand tools and small utensils
Processing equipment & heavy equipment
Types and care of knives
Culinary term
Abats
A la
A la – Carte
Appetiser
Aspic
Au four
Au gratin
Bain Marie
Blanc
Blanching
Blend
Bouquet Garni
Broil
Baking
Barbecue
Banquette Baste
Batter
Béchamel
Bind
Buerre
Biryani
Canape
Carte Du Jour
Caramelize
Concasse
Condiments
Consomme
Court Buillion
Croquettes
Croutons
Cuisine Dum
Demi
Darne
Egg Wash
Emulsion
Entrée
Entremet
Espagnole
Fillets
Fricassee
Fritters
Farinaceous
Garnish
Gherkins
Giblets
Glaze Gravy
Garammasala
Hors d‟œuvres
Juliennes
Kababs
Liasion
Mirepoix
Mise -en-place
M.S.G
Mousse
Marinade
Menu
Manne
Macedoine
Maitre d‟hotel Poisson
Puree
Pasta
Parboil
Panch
Poran
Rogan
Ragout
Rechauffe
Reduce
Salamander
Supreme
Shorba
Yakhni
Zest
Zarda
Unit 2 Elementary Knowledge Of Food Production 15 hours
2.1
2.1.2.
2.2
2.3
2.3.1
2.3.2
2.3.3
2.3.4
2.3.5
2.3.6 Principles of cooking - heat transfer, effect of heat
Cooking methods : dry, moist, medium of fats and its sub -
classification
Mise -en-place
Properties of raw materials
Flavors & flavorings
a) Salt as primary seasoning
b) Basic principles of the physiology of the sauce of taste & smell
c) Under standing variety Indian , western & oriental herbs
d) Spices, oils, vinegar, wines & other flavorings
e) Understanding how to use flavoring ingredients
f) Enhancement of the natural flavor of a dish
Liquids
Fats and oil
Raising or leavening agents
Thickening and binding agents
Egg
UNIVERSITY OF MUMBAI
- 15 - 2.3.7 Milk and milk products
Unit 3 Menus & Recipes 15 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
3.11 Menus - definition and types
Standard recipes - structure and development
Importance of measuring accurately
Converting volumes measures to weight
Conversion between us and metric measurement systems
Convenience food & its use in galley operations
Raw material management onboard ships -rob, victualling and
indenting, ships chandeliers, monthly provision report
Principles of in denting onboard
Special concerns and care required while indenting onboard ships
Precautions in galley and food stores during rough weather.
Quantities and portions for bulk productions
Food & Beverage Service -I (Theory)
Objectives of course: -
Objective of course is t o familiarize students with Basic Food and Beverages Service procedures
ashore and onboard.
Specific learning outcome: -
On completion of this module - the trainee shall be able to –
1. Define Hospitality Industry and explain differe nce between food & Beverages service a
shore and on board.
2. Explain organization of F & B Department & their attributes .
3. Explain service procedure & different services on board.
Food & Beverage Service -I (Theory) 45 hours
Unit 1 Introduction To F & B Services Ashore & Onboard 15 hours
1.1
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.3
1.3.1
1.4
1.4.1
1.4.2
Origin of hospitality industry.
Hospitality Industry in India .
History of popular hotel chains in India
Major characteristics of the Indian hospitality industry.
Measures undertaken by government of India to promote
hospitality industry.
Growth drivers of hospitality industry.
Sectors in F & B services .
Quick Service Restaurants - Evolution of Popular QSR chains.
F & B Service on Cruise Ships
Difference in saloon service on merchant vessels, passenger ships
and cruise liners - roles and responsibilities of stewards, cooks,
other catering and hospitality personnel
Basic difference in layout of shore based restaurant and dining hall
of a cruise ship
UNIVERSITY OF MUMBAI
- 16 - Unit 2 Introduction To F & B Department 15 hours
2.1
2.1.1
2.1.2
2.1.3
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6
2.2.7
2.2.8
2.2.9
2.3
2.3.1
2.3.2
2.3.3
2.3.4
2.3.5
2.3.6
Organization of F & B Department of a Hotel
Duties and responsibilities of F&B s taff
Attributes of F & B staff
Etiquettes of F & B staff
Restaurant and its Equipments
Furniture
Difference in furniture designs in ships saloon
Common glassware used in catering operations, their sizes and
uses.
Hollow ware , cutlery - types and uses,
Special cleaning of silver ware - burnishing, polivit , plate powder,
silver dip
Crockery - qualities of chinaware, sizes and uses of common
crockery items in F&B service
Side board (dummy waiter)
Automatic vending machines - types, advantages and disadvantages
Common buffet equipments and its uses
Auxiliary Areas of F&B Departments a nd Their Importance
Pantry/ Still Room and activities
Stores
Linen room
Kitchen stewarding
Silver room
Relationship of F&B service with h ousekeeping, front office,
accounts , purchase & s tores
3 F & B Service Procedures 15 hours
3.1
3.1.1
3.1.2
3.2
3.2.1
3.2.2
3.2.3
3.3
3.3.1
3.3.2
3.3.3
3.3.4
3.3.5
3.3.6
3.3.7
3.4
3.4.1
3.4.2
3.4.3
3.4.4
3.4.5
3.4.6
3.4.7 Restaurant Setup Prior t o Service
Mise -en-place
Mise -en-scene
Table Service
The cover, g uidelines for setting up a table
Taking an o rder
Sequence of service
Types o f Service
Silver service
English service
American service
Russian service
Buffet service
Room service - order taking by phone and door hanger, service
procedure
Advantages and disadvantages of various types of services.
Saloon Service
Cabin service menu
A la carte restaurant on board
Port time lunch buffet
Mid night buffet
Gala buffet and entertainment
Lido deck (pantry fast food) service
Precautions during rough weather
UNIVERSITY OF MUMBAI
- 17 - Accommodation & Facility Management -I (Theory)
Objectives of course: -
Objective of course is introduction to Accomm odation and Facility M anagement and main tasks carried out
by this department.
Specific learning outcome: -
On completion of this module - the trainee shall be able to -
1. Describe role of accomm odation and facility management in hospitality sector.
2. Familiarize with front office as well as housekeeping department of different types of
hotels.
3. Know maintenance program carried out in hotels.
Accommodation & Facility Management -I (Theory) 45 hours
Unit 1 Introduction To Accommodation & Facility Management 15 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9 Definition of hotel
Types of hotels
Organizational chart of hotel
Various departments in a large hotel
Types of rooms
VIP c lassification
Hotel Services.
Personality traits of a ccommodation staff
Accommodation management in cruise industry
Unit 2 The Housekeeping Department 15 hours
2.1
2.1.1
2.1.2
2.2
2.3
2.3.1
2.3.2
2.4
The Housekeeping Department
Importance of housekeeping
Responsibilities of housekeeping d epartment
Organization structure
Housekeeping personnel
Layout of the department
Coordination with other department
Housekeeping Inventories
Cleaning equipment
Cleaning agent
Guest supplies
Linen
Cleaning Organization
Principles of cleaning
The cleaning procedures
Cabin and Public Area s Cleaning
Procedure for cabin cleaning
Alleyways,
Gangways,
Deck
Entrance
Lobbies
Front desk
Elevators
Staircases
Guest corridors
Public rest room
UNIVERSITY OF MUMBAI
- 18 - Banquet halls
Dining rooms
Health club
Sauna and solariums
Swimming pool, spas and changing rooms
Unit 3 Managing Maintenan ce 15 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
Definition of maintenance
Types of maintenance
Duties and responsibilities of staff
Duties and responsibilities of maintenance department
State goals of maintenance management system
Identify and explain the function of several important forms and
documents typically used in maintenance management
Describe the factors to consider when hiring contract maintenance
service
Soft Skills & Corporate Communication
Objectives of course: -
Objective of course is to improve the writing skills required for the corporate world, exhibit the
etiquettes and develop emotional intelligence.
Specific learning outcome: -
On completion of this module - the trainee shall be able to
State the concept of communi cation.
List the types, elements, channels, barriers and importance of communication
Write the official letters and reports in compliance with the handouts/manuals
Speak over telephone as per the script given in manual
List do‟s and don‟ts of presentations
Soft Skills &Corporate Communication 30 hours
Unit 1 Communication Process 10 hours
1.1
1.1.1
1.1.2
1.1.3
1.2
1.2.1
1.2.2
1.2.3
1.3
1.3.1
1.3.2
1.3.3
1.3.4 Concept of Communication – an introduction
Elements of communication
Sender, receiver, message, medium, encoding, decoding and
feedback
Importance of effective communication (in every field)
Channels of communications
Internal and external communications, formal and informal
channels
Formal channels of communication (horizontal, vertical, upward
and downward communications
Informal channel of communications – grapevine
Non-Verbal And Visual Communications
Definition of non – verbal communication
Types of non -verbal commun ications
Facial expression, gestures, body language, kinesis, phonemics and
physical appearance
Visual communication
UNIVERSITY OF MUMBAI
- 19 - 1.3.5
1.4
1.4.1
1.4.2
1.4.3 Signs, signals, graphs, charts, maps, color and posters.
Barriers of communication
Types of barriers – their types
Physic al, mechanical, semantic, cultural, psychological
Ways of overcoming barriers of communication
Unit 2 Language In Letter Writing 10 hours
2.1
2.2
2.3
2.4
2.5
2.6
Principles of o fficial letter writing, commercial jargon, correct
spelling, correct word order and FOUR „C‟s of commercial
correspondence
Parts of letter
Letters
Job application letter, bio data, resume
Inquiring letter (for rooms), reply to enquiry letters
Order letter and quotation letter
Claim and adjustment
Credit and collection letter
Sales letter and circular
Notice and memorandum
Report writing
Structure of report: individual and committee (short and long
report)
Types of report: inves tigative, progressive and feasibility report
Comprehension and precise
Comprehension passages related to specific fields
Precise writing and summarization
Unit 3 Gender sensitization, etiquettes, conflicts and SWOT analysis 10 hours
3.1
3.1.1
3.2
3.2.1
3.2.2
3.2.3
3.2.4
3.2.5
3.2.6
3.2.7
3.3
3.3.1
3.3.2
3.3.3
3.3.4
3.3.5
3.3.6 Discipline and etiquettes in performance of duties, routines,
given tasks
Behaviour and empathy towards other gender
What is conflict
Resolution of conflict
Sources of interpersonal conflict
Interpersonal conflict – transactional analysis, johari window
Strategies for resolving interpersonal conflict negotiations
Expressing an opinion
Arguing out a matter
Persuasive skills
Ethics & SWOT Analysis
What are ethics ?
How ethics help to ensure positive interpersonal relations ?
Personal value systems
Personal quality primer
Concept of SWOT analysis
How to do SWOT a nalysis
UNIVERSITY OF MUMBAI
- 20 - Cost & Financial Management -I
Objectives of course: -
On completion of this module - the trainee shall be able to define „management‟ and „budget‟,
list management processes and resources and shall illustrate the term „return on investment‟,
list the different elements of cost involving food production and shall be able to prescrib e the
means to control costs and purchase procedure.
Specific learning outcome: -
Objective : On completion of this module - the trainee shall be able to -
Calculate profits; describe fixed, semi -variable and variable costs.
List the means of preventing co sts.
Tabulate ABC analysis, purchase requisition & purchase orders.
List objectives and importance of store keeping
Write down the methods of receiving, recordkeeping, storing, control and proper storage
of materials
Describe „production planning‟, price a menu
Analyze a menu as per menu engineering principles
Tabulate and analyze daily material consumption
Cost & Financial Management -I 30 hours
Unit 1 Management & Elements Of Costs 10 hours
1.1
1.1.1
1.1.2
1.2
1.2.1
1.2.2
1.2.3 Management
Management objectives
Importance of financial control in catering establishments
Elements of Costs
Cost analysis – food cost labour cost
Overheard cost elements
Control of labour cost and over head cost
Unit 2 Controls - Purchase, Stores And Production 10 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.1.5
2.1.6
2.1.7
2.1.8
2.1.9
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6
2.2.7
2.2.8 Purchase Control
Duties of purchase manager
Objectives of purchasing
Purchasing procedures
Methods of purchasing
Essentials of a good supplier
ABC analysis
Yield testing, yield calculations & yield percentages
Centralized & decentralized purchasing
Formats of: Purchase requisition & purchase order
Stores Control
Objectives of store keeping , Location, size & layout
Methods of store kee ping classification of material , minimum
stock, maximum stock & reorder level
Method of receiving : delivery Challans, cross checking with P.O
& its documentation
Computerized records
Methods of stock valuation
Continuous / perpetual stock taking
Annual stock taking
Causes of difference in book stock & physical stock
UNIVERSITY OF MUMBAI
- 21 - 2.2.9
2.3
2.3.1
2.3.2
2.3.3
2.3.4
2.3.5
2.3.6 Avoidable & unavoidable causes of food spoilage
Production Control
Stores issues procedure
Opening balances of raw material / Left over & material in process
Production planning
Pricing menu card
Menu changes, menu engineering
Daily material consumption record
Unit 3 Costing, Cost Dynamics & Cost Control 10 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10 Daily food cost / gross profit with percentage & control.
Standard portion size
Food cost percentage
Seat turnover ratio, REVPASH
Average check
Sales per menu
Gross profit method of pricing
Importance of pricing
Methods of pricing co ncept
Calculating kitchen profit
Food Science – I
Objectives of course: -
Objective of course is to familiarize with food and personal hygiene in Food Service Industry ,
good housekeeping and pest control. They will also learn about HACCP, microbiology and food
handling.
Specific learning outcome: -
On completion of this module - the trainee shall be able to
Understand the i mportance of personal and food h ygiene in Food Service Industry
Know p est control practices.
Know about biological, c hemical and physical food Hazards in HACCP.
list the types of colloids in food
Describe the browning reaction in food with its causes and effects
Food Science 30 hours
Unit 1 Introduction to Food safety 10 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11
1.12
1.13 Importance of food hygiene in food service industry
Personal hygiene
Hand wash programme
Kitchen hygiene
Cleaning schedule / checklist / inspection
Cross contamination
Pest control
Control measures
Integrated pest management
Imo recomm endations on the safe use of pesticides on board
Good house keeping
Pest control contractors
De-ratting certificates
UNIVERSITY OF MUMBAI
- 22 - 1.14 Dish washing methods - manual & machine, its merits / demerits
Unit 2 HACCP 10 hours
2.1
2.2
2.3
2.4
2.5
2.6 A brief history of HACCP
Define Hazard, biological, chemical and physical food Hazards
Seven principles of HACCP
Define control measures, CCP and critical limits
Corrective action, verification, documentation & records review
Ship Stores & Import of products of animal origin into European
Union
Unit 3 Food Hygiene on Board ship 10 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.15
3.16
3.17
3.18
3.19
3.20
3.21
3.22
3.23
3.24
3.25
3.26
3.27
3.28
3.29 General import conditions of products of animal origin in eu
Role of food hygiene inspector by officials of bip (border
inspection posts)
Enforcement issues
Sampling
Seizure of food
Public health incidents
Vessel sanitation programme
Food safety & inspection services
CDC (centre for disease control)
USPH
Micro biology
Introduction to microbiology
Bacteria / yeasts / mould / viruses / parasites
Sources, symptoms / viruses / parasites & prevention of following
pathogenic bacteria
Staphylococcus aureus,
Clostidum perfrigens
Bacillus cereus
Trichinosis, E- coli, norovirus
Clostridium botulium
Salmonella / strepto coccus
Factors favourable for bacteria growth / FATTOM
Time & temperature control
TDZ
Big thaw
Rechauffe
Principles of food storage in refrigerators, chiller & freezes
Hot & cold food display & foo d holding units
Food thermometers type & its use
Stock rotation, FEFO , FIFO , date marking
UNIVERSITY OF MUMBAI
- 23 - Theory
SEMESTER –II
Maritime Studies -II (Theory)
Objectives of course: -
Objective of course is to familiarize with Personal Safety, Personal Survival Technique & Social
Responsibilities of staffs. They will also know about the Fire Prevention, Fire Fighting
operations and Proficiency in Elementary First Aid.
Specific learning outcome: -
After completion of this module, the student shall be able to –
List the safety precaution one has to observe onboard in day -to-day operations and
Survival at Sea
Fire extinguishing s ystems
Demonstrate the basic first aid given in case of casualty onboard in compliance with
the training manual of PEFA.
Maritime Studies -II (Theory) 30 hours
Unit 1 Personal Safety & Social Responsibilities & Personal Survival
Technique 10 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11
1.12
1.13
1.14
1.15
1.16 Emergency procedures onboard
Pollution prevention
Safety philosophy and safe working practices
Safe thinking and accident prevention onboard
Communication onboard
Interpersonal relationship
Social responsibilities
Introduction, safety and survival
Emergency situations
Evacuation
Survival craft and rescue boats
Personal life saving appliances
Personal life saving appliances (demonstrations)
Survival at sea
Emergency radio equipment
Helicopter assistance
Unit 2 Fire Prevention & Fire Fighting 10 hours
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8 Introduction, safety principle
Theory of fire
Fire prevention
fire detection
Fixed fire extinguishing systems
Fire fighting appliances & equipment
Shipboard fire fighting organization
Fire fighting methods & procedures
Unit3 Proficiency in Elementary First Aid 10 hours
3.1
3.2
3.3
3.4 General principles
Body structure & functions
Positioning of casualty
The unconscious casualty
UNIVERSITY OF MUMBAI
- 24 - 3.5
3.6
3.7
3.8
3.9 Resuscitation
Bleeding
Management of shock
Burns and scalds and accidents caused by electricity
Rescue & transport of casualty
Food Production -II (Theory)
Objectives of course: -
Objective of course is to familiarize with d ifferent Kinds of Stocks, Basic Mother Sauces with
common derivatives and variety of meats . Also preparation of Specialty / International Soups,
it‟s garnishes and accompaniments.
Specific learning outcome: - (As per unit. One for each unit)
Learning Objectives:
Students will be able to explain –
Preparation of stocks, clear soups, consommé, its garnishes and accompaniments
Preparation of Basic Mother Sauces and its Common derivatives.
The factors that give good quality to meat and cooking methods of meat.
List various cuts of meat and poultry and state its characteristics and uses .
Food Production -II (Theory) 45 hours
Unit 1 Stocks And Soups 15 hours
1.1
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.2.5 Different Kinds of Stocks
White Stocks Brown Stock
White Beef Stock Estouffade
White mutton stock Brown mutton stock
White Veal Stock Brown Veal Stock
White Chicken Stock Brown Game Stock
Fish Stock Remouil lage
Soups
Classification of soups
Description and cooking methods of thick, thin and cold soups
Preparation of clear soups, consommé, its garnishes and
accompaniments
Specialty soups/ international soups
Garnish and service of soups
Unit 2 Sauces & Glazes 15 hours
2.1
2.2
2.3 Importance of sauces
Preparation of basic mother sauces
Béchamel
Veloute
Espagnole
Hollandaise
Tomato
Mayonnaise
Common derivatives of basic mother sauces
Unit 3 Meat And Poultry 15 hours
3.1
3.2 Factors that give meat good quality
How to judge quality of
UNIVERSITY OF MUMBAI
- 25 -
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14 a) beef b) lamb c) pork
Cuts of meat (diagrams with common parts and cuts)
a) Cuts of lamb b) cuts of pork c) cuts of beef
General guidelines for determining doneness in meats
Trimming a tender loin
Cutting and pounding cutlets
Shredding and mincing meats
Working with variety organ meats
Carving techniques
Types of birds included in poultry
Criteria for choosing bird
Popular cuts of poultry
General guidelines for determining doneness in poultry
Trussing a poultry
Food & Beverage Service -II (Theory)
Objectives of course: -
Objective of course is to know about c lassification of non a lcoholic beverages and breakfast
course . Students will also know about function of F & B control system and menu compiling.
Specific learning outcome: -
On completion of this module - the trainee shall be able to
Explain types of breakfast, courses of breakfast & stimulating beverage prepared &
served.
Explain function of control system, different plans & payment.
Define menu, types of menu & menu compiling.
Food & Beverage Service -II (Theory) 45 hours
Unit 1 Breakfast & Non -Alcoholic Beverages 15 hours
1.1
1.1.1
1.2
1.2.1
1.3
1.3.1
1.3.2
1.3.3
1.4
1.4.1
1.4.2
1.4.3
1.4.4
1.5 Breakfast – English , continental, American , north Indian , south
Indian & buffet
Advantages of a buffet breakfast
Non alcoholic beverages
Classification of non alcoholic beverages - stimulatin g, refreshing,
nourishing
Tea
Manufacturing of tea
Types of tea – black tea, green tea, jasmine tea, earl grey, white tea,
oolong tea, puer, tisanes
Grades of tea
Coffee
Manufacturing of coffee
Coffee (common types) – espresso, instant coffee, filter coffee,
de-caffeinated, Irish coffee
Preparation of coffee – general guidelines, coffee percolator
Espresso variants - Espresso Americano, Latte, Cappuccino,
Macchiato, Ristretto Espress o Lungo, Doppio, Corretto, Espresso
Romano, Espresso Con Panna, Flat White , Mocha , Café Freddo,
Affogato, Bicerin
High tea
UNIVERSITY OF MUMBAI
- 26 - 1.6 Types of table waters
Unit 2 Control Systems 15 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.2
2.2.1
2.2.2
2.3
2.4 Kitchen order ticket ( KOT )
Bar order ticket ( BOT )
Filling up a KOT
Types of KOT
KOT control
Methods of billing and payments
Difference modes of payments – Cash, Credit/ Debit Card,
Travelers Cheque , Electronic Fund Transfer – RTGS , NEFT , IMPS
& Mobile Wallets
Care to be taken while handling cash
Dealing with international currencies
Unit 3 Menu 15 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.7.1
3.7.2
3.7.3
3.7.4
3.7.5 History of menu
Types of menu - a la carte & table d hote, children‟s menu, sr.
Citizens menu, therapeutic menu, cyclic menu, California menu.
Courses in French classical menu with examples of dishes served
Types of meals - breakfast, brunch, elevenses, lunch, afternoon tea,
high tea, dinner , supper
Food and accompaniments
Service of popular classic al dishes
Menu compiling
Balancing a menu
Western menu
Indian menu
Cyclic menu for a) merchant ships b) industrial or
institutional catering
Menu s tructure and lay out
Accommodation & Facility Management -II (Theory)
Objectives of course: -
Objective of course is to know about various sections of Front Office Departments and its
operation.
Students will also learn about standard content required in the guestroom and interior decoration
of room.
Specific learning outcome: -
On completion of this module - the trainee shall be able to -
Know basics and importance of front office
Rules of the house for the front office staff
Know about guestroom furniture, fixture and fittings.
Interior decoration of the hotel room.
Accommodation & Facility Management -II (Theory) 45 hours
Unit 1 Hotel Lobby And Front Office 15 hours
1.1
1.2
1.3 Introduction and importance of front office
Size of lobby
Reception counter
UNIVERSITY OF MUMBAI
- 27 -
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11
Equipment and furniture
Various sections of front office departments
Staff organization of front office in small, medium and large
hotel
Rules of the house for the front office staff
Rules of the hotels which guest are required t o follow
Guest amenities
Departments and sections with which front office communicates
and coordinates.
Job descriptions of front office staff
Tariff structure
Hotel entrance, lobby and front office staff
Functions of the receptionist
Job descriptions
The art of reception
Rules of the house for the front office staff
Bell desk
Unit 2 Standard Content of a Guestroom 15 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.1.5
2.1.6
2.1.7
2.1.8 Guestroom furniture
Furniture arrangement
Guestroom fixture and fittings
Beds, mattresses, bedding
Soft furnishing
Guestroom accessories
Placement of guest s upplies
Guestroom
Importance of the guestroom to a guest
Guestroom status
Guest floor rules
Care and cleaning of different surface
Metals
Glass
Ceramics
Wood
Stone
Leather
Rubber
Unit 3 Interior Decoration 15 hours
3.1
3.2
3.3
3.4
3.5
3.6 Colour
Lighting
Floor covering and finishes
Ceiling and their maintenance
Wall coverings
Windows and windows treatments
Environmental Studies
Objectives of course: -
Objective of course is to understand role of an individual in conservation of natural resources
and equitable use of resources for sustainable lifestyles. It will help to know genetic species,
UNIVERSITY OF MUMBAI
- 28 - ecosystem diversity, climate change, global warming, understand ing existence and
co-existence of human being.
Specific learning outcome: -
On completion of this module - the trainee shall be ab le to know -
Definition, scope and importance of environmental studies.
Renewable and non -renewable resources & associated problem
Role of an individual in conservation of natural resources.
Equitable use of resources for sustainabl e lifestyles.
Introduction to genetic species and ecosystem diversity
Climate change, global warming.
Human population & the environment and understanding existence and co -existence.
Environmental Studies (Theory) 45 hours
Unit 1 The Multidisciplinary Nature Of Environmental Studies 15 hours
Definition, scope and importance
Need for public awareness
Natural resources
Renewable and non -renewable resources natural resources &
associated problem.
A. Forest resources: use and over -exploitation, deforestation, case
studies. Timber extraction, mining, dams and their effects
on forests and tribal people.
B. Water resources: use and over -utilization of surface and ground
water, floods, drought, conflicts over water, dam‟s benefits
and problems.
C. Mineral resources: use and exploitation, environmental effects of
extracting and using mineral resources, case studies.
D. Food resources: world food proble ms overgrazing, effects of
modern agriculture, fertilizer -pesticide problems, water
logging, salinity, case studies.
E. Energy resources: growing energy needs, renewable and non
renewable energy sources, use of alternate energy sources. Case
studies.
F. Land resources: land as a resource, land degradation, man
induced landslides, soil erosion and desertification.
• role of an individual in conservation of natural
resources. Equitable use of resources for sustainable lifestyles.
Ecosystems • concepts of an ecosystem. • structure and function of
an ecosystem. • producers, consumers and decomposers. •
energy flow in the ecosystem. • ecological succession. • food
chains, food webs and ecological pyramids. • introduction, types,
characteristic features, structure and function of the following
ecosystem: a. Forest ecosystem b. Grassland ecosystem c. Desert
ecosystem d. Aquatic ecosystem (ponds, stream lakes, rivers,
oceans, estuaries)
Unit 2 Biodiversity And Its Conservation, Environmental Pollution &
Social Issues 15 hours
Biodiversity and Its Conservation
• Introduction -definition: genetic species and ecosystem diversity
• Bio-geographi cal classification of India
UNIVERSITY OF MUMBAI
- 29 - • Value of biodiversity :
Consumptive use, productive use, social, ethical, aesthetic and
option values
• Bio-diversity at glo bal, national, local levels
• India as a mega diversi ty nation
• Hot spots of bio -diversity
• Threats to biodiversity: habitat loss, poaching of wild life, man -
wildlife conflicts
• Endangered and endemic species of India
• Conservation of biodiversity: in - situ and ex -situ conservation
of biodiversity
Environmental pol lution definition –
• Causes, effects and control measures of:
a. Air pollution
b. Water pollution
c. Soil pollution
d. Marine pollution
e. Noise pollution
f. Thermal po llution
g. Nuclear hazards
• Solid waste management:
causes, effect and control measures of urban and industrial wastes
• Role of an individual in prevention of pollution
• Pollution case studies
• Disaster management:
floods, earthquake, cyclone and land slides
social issues and environment
• From unsustainable t o sustainable development
• Urban problem s related to energy
• Water conservation, rain water harve sting,
watershed management
• Re-settlement and rehabilitation of people: its problems
and concerns. Case studies.
• Environm ental ethics: issues and possible solution
• Climate change, global warming, acid rain, ozone layer
depletion, nuclear accidents a nd holocaust. Case studies.
• Wasteland reclamation
• Consumerism and waste products
• Environment protection act
• Air( prevention and control of pollution ) act
• Water ( prevention and control of pollution ) act
• Wildlife protection act
• Forest conservation act
• Issues involved in enforcement
of environmental legislation
• Public awareness
Unit 3 Human Population & The Environme nt and Understanding
Existence a nd Co -Existence 15 hours
Human population & the environment
• Population growth, variation among nations
• Population explosion - family welfare program
• Environment and human health
UNIVERSITY OF MUMBAI
- 30 - • Human rights
• Value education
• HIV/AIDS
• Women and child welfare
• Role of information technology in environment and hum an
health
• Case studies
Understanding Existence and Co -existence
Interrelation and cyclicity between material order, bio -order,
animal order and human order
Understanding the human conduct : relationship in family,
justice in relationship, relati onship of human with nature
(environment),human behaviour, human values, nature
& morality
Understanding the human society: dimensions of human
endeavour and objectives, interrelationship in society, mutual
fulfillment and cyclist in nature .
Cost & Financial Management -II
Objectives of course: -
Objective of course is to know the Basics of Accounting, Meaning, Concept and importance of
Accounting. They will learn how to journalize and posting of Ledger Book and will be able to
prepare different subsidiary Books. Also they will know how it is important in these days as far
as industry and personal financial acco unting is concerned.
Specific learning outcome: -
After studying this module, the students will be able to -
Know the basic accounting concepts and importance of Accounting
Understand subsidiary books and classify cash and credit transaction,
Draft form at of various types of cash book, purchase & sales book, analytical petty cash
book.
Write down the Journal Entries and do the Posting in to Ledger Accounts
Prepare different subsidiary books .
Cost & Financial Management -II (Theory) 45 hours
Unit 1 Basics o f Accounting 15 hours
1.1
1.1.1
1.1.2
1.1.2
1.1.3
1.2
1.2.1
1.2.2
1.2.3 Introduction to Accounting
Introduction to accounting, meaning, definition of accounting
Features of accounting, objectives, functions and importance of
accounting.
Basic terms of accounting
Concepts & conventions & features of accounting principles.
Double Entry Book Keeping System
Meaning, features, principles & advantages of double entry book
keeping
Classification of accounts - personal -non personal, real and
nomi nal.
Rules of debit & credit
UNIVERSITY OF MUMBAI
- 31 - Unit 2 Journal & Ledger 15 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5 Journal
Meaning, features, functions and importance of journal
Specimen of a journal
Recording transaction in the journal and journalizing simple,
compound entries
Practice of practical problems of ledger
Ledger
Meaning, need and features of ledger
Distinction between journal and ledger
Points to be noted while preparing ledger accounts
Specimen of ledger account and ledger posting
Practice of practical problems of ledger
Unit 3 Different Subsidiary Books 15 hours
3.1
3.1.1
3.1.2
3.1.3 Subsidiary Books
Meaning, need and advantages of subsidiary books
The different subsidiary books: sales book, purchase book,
purchase return book (return outward book),sales return book
return inward book), cash book, bills receivable book, bills
payable book, journal proper.
Practice of practical problems of subsidiary books
Theory
SEMESTER –III
Maritime Studies -III (Theory)
Objectives of course: -
Objective of the course is to learn Marine Safety, procedure of crowd management during
emergencies in passenger/ cruise ships and procedures for on board eme rgencies.
Specific learning outcome: -
After completion of this module, the student shall be able to –
Describe standard marine communication phrases required during emergency operation.
List down the procedure of crowd management during emergencies in passenger/ cruise
ships.
List down the procedures one has to follow onboard during emergencies.
Maritime Studies -III (Theory) 30 hours
Unit 1 Marine Safety 10 hours
1.1
1.2
1.3
Risk Assessment
Main elements of risk assessment
Detailed risk assessment
Health Surveillance
Purpose
Application
Safety Committee
Safety officers & representatives
UNIVERSITY OF MUMBAI
- 32 -
1.4
1.5
1.6
1.7
1.8
1.9
1.10 Safety inspections
Check list for safety officer‟s inspection
Accident investigation & records of accidents
Personal Protective Equipment
Types of equipment
Face & eye protection
Respiratory protective equipment
Body protection
Protection against drowning
Means of access & Safety Signs
Safe movement
Boarding arrangements
Entry into dangerous spaces
„Permit to work‟ system
Safety signs
Fire Precautions
General
Spontaneous combustion
Machinery spaces & galleys
Security onboard
Stowaways
Piracy
General Precautions
Living onboard
Health & hygiene
Working in hot climates
Substances hazardous to health
Cuts, burns & scalds
Safe Movement
General
Transit areas
Lighting
Watertight doors
Manual handling techniques
Code of hand signals
Provisions of balanced diet onboard as per MS act 1958
Unit 2 Crowd Management 10 hours
2.1
2.2
2.3
2.4
2.5
2.6 Life saving appliances & control plans
Assist passengers en route to assembly and embarkation stations
Mustering procedures
Communication in case of emergency
Instructions for passenger assembly personnel
Abandon ship procedure
Unit 3 Crisis Management & Human Behavior Training 10 hours
3.1
3.2
3.3
3.4
3.5 Familiarization with ships design, layout, emergency plans,
procedures and drills
Optimization of resources
Reaction to alarm
A pre planned drill
Control response to emergencies
UNIVERSITY OF MUMBAI
- 33 - 3.6
3.7
3.8 Human behaviour and responses
Establish and maintain effective communications
Practical exercises
Food Production -III and Patisserie (Theory)
Objectives of course: -
Objective of course is to define/describe/list/illustrate the doneness during cooking, fabrication
meat, poultry & seafood; charcuterie, its products, their composition, processing methods &
other specially processed meats. Introduction to bakery and basic bakery products .
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to –
Know various types of games and preparation method.
Learn about charcuterie Products.
Do cooking, fabrication of meat, poultry & seafood.
Know ingredients used in bread making.
Know about different bakery products.
Food Production and Patisserie - I (Theory) 30 hours
Unit 1 Games a nd Charcuterie 10 hours
1.1
1.1.2
1.1.3
1.2
1.2.1
1.2.2
1.2.3
1.2.4 Definition of games
Hanging games
Various types of games and preparation method
Introduction to Charcuterie
Charcuterie p roducts
Meat and non meat ingredients
Curing, drying and smoking sausages, ham and bacon
Other specially processed and cured meats
Unit 2 Eggs, Breakfast and Fish Cookery 10 hours
2.1
2.2
2.3
2.4
2.4.1
2.4.2
2.4.3
2.4.4
2.4.5
2.4.6
2.4.7
2.4.8
2.4.9
Various cooking methods of eggs
Shirred eggs, quiche, scrambled eggs, omelettes, frittatas ,
Poached, Benedict
Pancakes and toasts (French toast)
Breakfast cereals and grains
Fish
Common classification of fish
i) White Fish (Round) ii) Lean Fish (Flat) iii) Oily Fish
iv) Shell Fish
How to choose a fish
Cooking methods
Common cuts of fish: - fillet, paupiette, supreme, meuniere, darne,
steak
General guidelin es for determining doneness in f ish
Scaling and trimming fish
Shell fish fabrication
Working with live lobster
Cooking
Lobster
Shrimp
Cleaning a crab
UNIVERSITY OF MUMBAI
- 34 - Cleaning and opening oysters
Cleaning octopus and squid
Unit 3 Introduction to Bakery a nd Basic Bakery Products 10 hours
3.1
3.1.2
3.2
3.2.1
3.2.2
3.2.3
3.3
3..3.1
3.3.2 Safe food Handling practices
Tools, equipment & key ingredients required in baking
Understanding different types of bread
Ingredients used in bread making
Understanding different methods in bread making
Basic faults in bread making
Pastry
Basic pastries
By products of p astries
Food & Beverage Service -III (Theory)
Objectives of course: -
Objective of course is to learn about alcoholic beverage terms, wines, spirits, beer, liqueurs &
aperitifs, cocktails & mocktail s required for Maritime Hospitality industry.
Specific learning outcome: -
On completion of this module - the trainee shall be able to -
Explain various types of wines, spirits, beer, liqueurs & aperitifs, cocktails &
mocktails .
Define alcoholic beverage terms.
Food & Beverage Service -III (Theory) 30 hours
Unit 1 Fermented Beverages 10 hours
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.1.6
1.1.7
1.1.8
1.1.9
1.1.10
1.1.11
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.3
1.3.1
1.3.2
1.3.3
1.3.4 Wines
Introduction
Types of wines
Viticulture
Vinification
Factors affecting the quality of wines
Wine regions of France and districts
Reading a wine label
Matching wines with food
Fortified wines – types sherry & port
Wine laws of France
Major grape varieties and their characteristics – Pinot Noir,
Chardonnay, Shiraz, Gewürztraminer, Sauvignon Blanc,
Viognier, Merlot, Cabernet Sauvignon, Gamay
Champagn e
Manufacture of champagne
Types of champagne
Sweetness scale of champagne
Brand names of champagne
Beer
Introduction
Ingredients used for making beer
Manufacture of beer
UNIVERSITY OF MUMBAI
- 35 - 1.3.5
1.3.6
1.4
1.4.1
1.4.2 Types of beer – lager, pilsner, ales, porter, stout.
Mixed drinks using beer – shandy , black velvet, red eye,
colorado
Indian and international brand names of beer
Aperitifs
Vermouths
Bitters
Unit 2 Distilled Beverages 10 hours
2.1
2.1.1
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6
2.2.7
2.2.8
2.2.9
2.2.10
2.2.11 Distillation - pot still and patent still methods
Alcohol content - proof, OIML scale, sikes scale,
Spirits
Whisky - manufacture of whisky
Types of whiskies, characteristics and brand names – scotch,
Irish, bourbon, Tennessee, Canadian
Types of scotch whisky
Rum – types, manufa cturing, Indian &International b rand
names
Vodka - types, Indian & International brand names
Brandy , cognac & armagnac – grape varieties,
manufacturing, grades, brand names of cognac
Gin- types , Indian & International brand names
Tequilla – types and brand names
Rare/uncommon spirits – poteen, mescal, arrack, feni,
akvavit, calvados, pear brandy, slivovitz, pisco, korn,
Popular Liqueurs , base flavour / colour, country of origin
Basic knowledge of l iqueurs & aperitifs service
Unit 3 Glossary Of Alcohol Beverage Terms 10 hours
Alcohol Bodegas Cellar
Corky Edelfaule Estufa
Filtering Frappe Mousseux
Racking Bagasse Hops
Cider Bonne Chauffe AOC
Grist Bouquet Chaptalisation
Cremant Eiswein Foreshots
Fining Alembic
Charantaise Lees
Mash Crust Body
Hock Malt Must
Mead Congeners Wort
Mulled wines Cordials Bloom
Cask Claret Decanting
Esters Feints Flor
Hydrometer Vinification Digestifs
Perry Distillation Age
Mistelle Proof Kilning
Maderization Punt Brouillis
Pulque Wash Vintage
Vigneron Sulphuring Fortified
UNIVERSITY OF MUMBAI
- 36 - Accommodation & Facility Management -III (Theory)
Objectives of course: -
Objective of course is to learn about guest cycle and forms, formats, records & r egisters need for
Accommodation Department . Students will also know systematic layout planning and project
reports handling.
Specific learning outcome: -
On completion of this module - the trainee shall be able to -
Room reservation
Registration procedure
Departure procedure
Hotel design considerati ons
Designing and planning a restaurant
Formulation of p roject report / feasibility report
Accommodation & Facility Management -III (Theory) 45 hours
Unit 1 Front office and guest handling 15 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10 Guest cycle
Stages of guest contact with hotel
Room reservation
Overbooking
Guest arrivals
Preparing for guest arrival
Pre-registration
Receiving Guests
Welcoming and greeting of guest assigning of room
Registration procedure
No show
Rooming of a guest
During st ay of guest
Message handling
Change of room
Locking system in hotels
Types of keys
Control of keys
Departure procedure
Safe deposit facility
Guest history
Unit 2 Housekeeping Control Desk 15 hours
2.1
2.2
2.3
2.4
2.5 Forms, formats, records and r egisters
Coordination with other d epartment
Handling telephone calls
Handling difficult situation
Handling room transfer
Unit 3 Hotel Design 15 hours
3.1
3.2
3.3
3.4
3.5 Introduction
Design c onsiderations
Systematic L ayout Planning (SLP)
Thumb r ules for allocations of space in a h otel
Formulation of project report / feasibility r eport
UNIVERSITY OF MUMBAI
- 37 - 3.6
3.7
3.8 Blueprint
Parking, walks and drives
Restaurant d esign
Introduction -history of restaurant, types of restaurant and their
themes
Designing and planning a r estaurant
Bar design
Cost & Financial Management -III
Objectives of course: -
Objective of course is to know the definition, m eaning , features and purpose of a Trial Balance
specimen & methods of t rial b alance. Meaning a nd effects of errors, i ntroduction, meaning and
need of depreciation, m ethods of depreciation, i ntroduction, meani ng definition , importance and
types of provision & r eserves.
Specific learning outcome: -
After studying this module, the students will be able to
Find out different types of errors of e rrors
Know the definition, meaning, features, S pecimen & different methods of t rial balance
Able to find different types of e rrors and rectification of the same
Able to understand the different methods of d epreciation
Know the meaning, d efinition and importance of p rovision and reserve.
Cost & Financial Management -III (Theory) 30 hours
Unit 1 Trial Balance a nd Types of Errors 10 hours
1.1
1.1.1
1.1.2
1.1.3
1.2
1.2.1
1.2.2
1.2.3 Definition, m eaning, features and purpose of a t rial balance
Specimen of t rial balance
Methods of t rial balance
Practice of practical problems of l edger
Types of Errors
Meaning and effects of e rrors
Types of e rrors
Errors affecting and not affecting trial b alance
Unit 2 Depreciation 10 hours
2.1
2.2
2.2.1
2.2.2
2.3 Introduction, meaning and need of depreciation
Methods of depreciation:
Fixed Installment Method: features, merits & demerits of FIM
(SLM)
Reducing Balance Method: features, merits & demerits of RBM
(WDV)
Practice of practical problems of depreciation.
Unit 3 Provisions and Reserves 10 hours
3.1
3.1.1
3.1.2
3.2
3.2.1
3.2.2
3.2.3 Provisions
Introduction, meaning definition and importance of provision
Types of provision
Reserves
Definition and importance of reserves
Types of reserves
Distinction between revenue reserve and capital reserve
UNIVERSITY OF MUMBAI
- 38 - 3.2.4 Distinction between reserve and provision
Principles of Management
Objectives of course: -
Objective of course is to make the students familiar with management as a process and to apply
the same in Maritime studies.
Specific learning outcome: -
After studying this module, the students will be able to -
Meaning, definition of m anagement
Levels of m anagement and its functions
Concept of PODSCORB
Planning process
Organization structure : meaning, type and factors of organization structure
Directing, leadership, co -ordination, controlling & MBO
Principles of Management (Theory) 30 hours
Unit 1 Introduction o f Management 10 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9 Meaning, definition of management
Six m‟s of management
Features & importance of management
Management is art, science and profession
Managerial skills – roles
Levels of management and its functions
Concept of podscorb
Frederick Winslow Taylors‟s scientific management
Henri F ayol‟s principals of management
Unit 2 Planning and Organizing 10 hours
2.1
2.1.1
2.1.2
2.2.3
2.1.3
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6
2.2.7
2.2.8
2.2.9
2.2.10
2.2.11
2.2.12
2.2.13 Planning
Definition, nature and importance of planning
Elements of p lanning
Planning process
Limitation of planning
Organizing
Definition , nature of o rganising
Importance of o rganising
Organization structure : meaning and factors of organization
structure
Importance of organization structure
Types of organization structure : formal and informal
Formal organiz ation structure
Informal organization structure
Departmentation : meaning and types
Formal organization structure
Span of control: meaning and importance
Centralization : meaning, features and factors
Decentralization : meaning, and factors
Delegation: meaning and relationship
Unit 3 Directing, Leadership, Co -Ordination, Controlling & MBO 10 hours
3.1 Directing
UNIVERSITY OF MUMBAI
- 39 - 3.3.1
3.2
3.2.1
3.2.2
3.3.
3.3.1
3.3.2
3.4
3.4.1
3.4.2
3.5
3.5.1
3.5.2 Meaning and principals of directing
Leadership
Definitions and features of leadership
Leadership qualities of a good leader
Co-ordination
Meaning, importance of co -ordination
Steps in effective co -ordination
Controlling
Meaning, importance of controlling
Steps in control process
MBO
Definition and features of MBO
Process of MBO
Food Science –III
Objectives of course: -
Objective of course is to learn importance of basic n utrients , basic for meal planning , food
preservation and f oods adulteration . They will also learn about evaluation of foods & food laws.
Specific learning outcome: -
On completion of this module the student will be able to know –
Importance of n utrition
Effect of cooking on various nutrients
Balanced diet and b asic for meal planning
Food preservation
Foods a dulteration
Sensory assessment of food quality
Foods laws, authorities and related standards
Food Science (Theory) 30 hours
Unit 1 Introduction 10 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10 Importance of n utrition
Basic n utrients
Function of various n utrients
Importance of water to the human b ody
Basic five food groups
Nutrients loss while storing or preparation of foods
Effect of cooking on various nutrients
Balanced diet
Basic for meal planning, h ealth concerns - dietary fibers,
cholesterol, sodium
Food additives: d efinition uses types
Unit 2 Food Preservation &Adulteration 10 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
Food preservation
Chemical
Irradiation
Low temperature – refrigeration and f reezing
High temperature – pasteurization, canning, de -hydration and
smoking
UNIVERSITY OF MUMBAI
- 40 - 2.1.5
2.2
2.2.1
Storage, c old storage, temperature control, correct use of
refrigeration, freezer for storing food stocks, rotation and cooling
Foods Adulteration
Common food adulterants present: -
a) milk b) sugar c) turmeric d) chilly powder d) tea
and coffee e) semolina flowers f) ghee and butter g) margarine
and o il
Unit 3 Evaluation of Foods & Food Laws 10 hours
3.1
3.1.1
3.1.2
3.1.3
3.2
3.2.1
3.2.2
3.3
Objectives
Sensory assessment of food q uality
Methods
Introduction to proximate analysis of food constituents
Flavours
Definition of flavour, influence of c hemical, constituents and other
factors on flavour
Types of flavors, flavoring extracts, natural and synthetic flavour
intensifier
Control of flavour in cooking process of Food
Foods laws , authorities and related standards (PFA, FPO, MFPO,
MMPO, Agmark, BIS & FSSAI, Organic certification, vegetarian
and non -vegetarian visual symbols on packed foods)
Theory
SEMESTER –IV
Maritime Studies -IV (Theory)
Objectives of course: -
Objective of course is to explain standard marine communication phrases (SMCP), standard
marine navigational vocabulary, general engineering knowledge and hazardous substances used
in maritime industry.
Specific learning outcome: -
After completion of this module, the student shall be able to know -
Urgency on board ships
Communication with emergency services
Internal communication
Cruise ship d ictionary
Engineering Dept. o rganisation onboard ships
Cold & hot water system onboard
Air conditioners & refrigeration m achinery
Dry cleaning o perations
Safe use of pesticides
Electrical e quipment
Laundry e quipment
Maintenance of galley equipment
UNIVERSITY OF MUMBAI
- 41 - Maritime Studies -IV (Theory) 30 hours
Unit 1 Standard Marine Communication Phrases (SMCP ) 10 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10 Distress
Person overboard
Medical a ssistance
Urgency
Safety c ommunication
Environmental p rotection
Communication with emergency services
Search and r escue
Helicopter o peration
Damage c ontrol
Unit 2 Standard Marine Navigational Vocabulary 10 hours
2.1
2.2
2.3 Miscellaneous phrases
Internal communication
Cruise ship dictionary
Unit 3 General Engineering Knowledge 10 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.2
3.2.1
3.2.2
3.2.3
3.2.4
3.3
3.3.1
3.3.2
3.3.3
3.3.4
3.3.5 Engineering dept. organization onboard ships
Duties & responsibilities of engine room personal
Onboard
Various machinery in engine r oom & their purpose
General engine room l ayout
Ships emergencies & actions
Cold & hot water system onboard
Various leakage stopping material used onboard
Emergencies in engine room & action
Shipboard m aintenance
Corrosion
Paints, pigments, vehicles
Surface preparation
Mainten ance of galley equipment
Maintenance
General
Air conditioners & refrigeration m achinery
Electrical e quipment
Laundry e quipment
Hazardous Substances
General
Asbestos d ust
Dangerous g oods
Dry cleaning o perations
Safe use of pesticides
Advance Food Production -IV and Patisserie (Theory)
Objectives of course: -
Objective of course is to learn about v egetable, salads, farinaceous cookery , preparation of
sandwiches, hors d„oeuvre and canapes . They will also study c akes, custards, creams and frozen
dessert s.
UNIVERSITY OF MUMBAI
- 42 - Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to –
Define/describe/list/illustrate Salads – composition, types, dressings, fillings,
garnishes, brea ds & spreads, flavored butters.
Know presentation styles & Guidelines.
Learn v egetables – classification, selection .
Know methods & effects of cooking , accompaniments, garnishes & various
presentations.
Know pasta and noodles origin, composition, selection, preparation, pairing with
sauces, service & the special items that are incorporated in this cookery.
Food Production -IV and Patisserie (Theory) 30 hours
Unit 1 Vegetable, Salads and Farinaceous Cookery 10 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.6.1
1.6.2
1.6.3
1.7
1.7.1
1.7.2
1.7.3
1.7.4
1.7.5
1.7.6
1.7.7 Vegetable cookery
Classification of vegetables
Selection of vegetables
Methods of cooking
Effect of cooking on vegetables
Introduction to Salad
Composition of a s alad
Types of s alad
Pasta salads
Meat and poultry salads
Sea foods s alads
Fruit s alad
Salad dressing, proper dressing amount, handling and storage
Farinaceous Cookery
Introduction to farinaceous cookery
Selection and preparation of ingredients
How to make fresh pasta and noodles
Fresh egg pasta
Pairing pasta with sauces
Serving fresh and dried pasta
Special items incorporated in farinaceous cookery
Unit 2 Sandwiches, Hors D‘Oeuvre a nd Canapes 10 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.1.5
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6 Sandwiches
Bread and spreads for s andwiches
Making flavored butters
Fillings
Guidelines on sandwich making
Garnishes presentation s tyles
Guidelines for Preparing Horsd’oeuvre
Cold Horsd O‟euvres - Canapes
Prepariation of canapes
Barquettes, Tratlets and Profiteroles
Dips
Exotic Horsd O‟euvr e
Serving of Horsd O‟euvres
Unit 3 Cakes, Custards, Creams and Frozen Desserts 10 hours
3.1
3.2 Principles of recipe balancing in cake making & bakery
Different methods of cake making
UNIVERSITY OF MUMBAI
- 43 - 3.3
3.4
3.5
3.6
3.7 Cake making faults & its remedies
Preparing a variety of custards and creams
Preparation of sorbets and frozen dessert items
Meringues - preparation, types and uses
Preparation of dessert s auces.
Food & Beverage Service - IV (Theory)
Objectives of course: -
Objective of course is to study function catering & event management. Students will also know
specialized service like Gueridon service and bar operations .
Specific learning outcome: -
On completion of this module - the trainee shall be able to explain –
Organization , booking procedure & banquet menu, different function& table plans.
Gueridon service, types of trolley, their advantages & disadvantage, and their
ingredients.
Explain types, areas of bar, bar stock, bar control, staffing & opening & closing duties of
bar.
Methods and recipes of making cocktails
Food & Beverage Service -IV (Theory) 45 hours
Unit 1 Function Catering & Event Management 15 hours
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.1.6
1.1.7
1.1.8
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.2.5
1.2.6
1.2.7
1.2.8 Function Catering
Introduction
Types of functions - convention, seminar, cocktail parties, reception,
exhibition, fashion shows, trade fair, wedding
Organization of banquet department
Function service staff and responsibilities
Function sales – sales packag es
Booking procedure
Function Prospectus
Considerations when planning an event menu
Banquet and Banquet Protocol
Types of banquets – formal, informal and semiformal
Banquet Protocols - receiving the guest, seating
Food and beverage service for formal banquets
Miscellaneous function catering technology:
Air walls
Cash bar
Corkage
Guest folio
Head Count
Toasting
Floor load
Consumer show
Exhibitor Prospectus
Exposition service contractor
Wedding breakfast
Wedding reception
Guaranteed number
Blanket Gratuities Hospitality suites:
Island booth
Peninsula booth
Perimeter booth
Pipe and drape
Table top exhibits
Exhibitors
Booth exhibits
Function / meeting room set ups – U Shape, a uditorium, theatre, hollow
square, herringbone set up , board of Directors, T shape set up.
Area requirement for various function room set up
Outdoor catering - pre preparations for an ODC
UNIVERSITY OF MUMBAI
- 44 - Unit 2 Gueridon Service 15 hours
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
Introduction
Types of trolleys
Advantages & disadvantages of Gueridon
Gueridon equipment
General guidelines for Gueridon service
Safety points for Gueridon service
Gueridon s ervice - carving, jointing, filleting, flambéing
Recipes of dishes prepared on a gueridon – Waldorf salad, Caesar salad,
Chicken Stroganoff , Steak Diane, C repe Suzzette, Banana F lambe, Pine
Apple Flambé, Irish coffee
Unit 3 Bar Operations 15 hours
3.1
3.2
3.3
3.3.1
3.4
3.4.1
3.4.2
3.4.3
3.4.4
3.5 Types of bars
Area of bar - front bar, back bar, under bar, flooring
Opening & closing duties of a barman
Bar service – service of spirits, beer
Cocktails And Mocktails
Introduction
Methods of making cocktails
Recipes of popular cocktails –
Manhattan , Mint, Julep, Old Fashioned , Whiskey Sour, Pink Lady, Tom
Collins , Gimlet, Long Island Ice Tea, Brandy Alexander , Planters Punch,
White Russian , Cuba Libre, Mojito, Pina Colada, Black Russian , Bloody
Mary , Blue Lagoon, Screwdriver, Tequila Sunri se, Margarita
Draught beer dispensing system s
Accommodation & Facility Management –IV (Theory)
Objectives of course: -
Objective of course is to learn room selling techniques, pest control, waste disposal
and designing of kitchen .
Specific learning outcome: -
On completion of this module - the trainee shall be able to explain –
Market demand
Personal selling
Recognize customers motive for buying
Service and service selling
The Linen and uniform room
Storage of Linen and uniforms
Linen exchange procedures.
Integrated pest management
Principles of kitchen layout and design
Features of good kitchen
UNIVERSITY OF MUMBAI
- 45 - Accommodation & Facility Management –IV (Theory) 45 hours
Unit 1 Room selling techniques 15 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.10
1.11
1.12
1.13
1.14
1.15
1.16
1.17
1.18
1.19
1.20
1.21
1.22
1.23
1.24
1.25
1.26
1.27
1.28
1.29 Introduction
Elements of marketing
Marketing strategies
Organizational buying behaviours, client behaviour and buying
decision
Pricing strategies, pricing influence
Market demand
Personal selling
Recognize customers motive for buying
Product knowledge
Direct conversation to sales lead
Understanding what you are selling
Features a nd benefits
Close
Marketing communication
Distribution analysis
Targeting the market
Front office selling tips
Sales and marketing team
Sales man‟s bye laws
Service and service selling
Code of quality service
The service pyramid
Market places
Planning a sales call
Discounts and discount fixation policy
Up selling
Down sell
Substitute selling
Complaints are sales opportunities and not threats
Unit 2 Linen a nd Uniforms 15 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5 Linen
Use of textiles in hotels
The linen and uniform room, storage of linen
Linen exchange, par stock, linen control
Discards and their reuse
Uniforms
Selection and design of uniform
Establishing par levels for uniforms
Storage of uniforms
Issuing and exchanging of uniforms
Advantages of providing staff uniforms
Unit 3 Food Production area- Layout & Designing of Kitchen 15 hours
3.1
3.2
3.3
3.4
3.5
3.6 Introduction
Principles of kitchen layout and design
Factor that affect kitchen design / basis of physical layout
Layout of kitchen
Features of good kitchen
Care and kitchen configurations/ shapes (types of kitchen layout)
UNIVERSITY OF MUMBAI
- 46 - 3.7
3.8
3.9
3.10 Environmental conditions
Developing kitchen plans
Exercise on working out different kitchen layout and design based
on the data provided
Planning for physically challenged
Cost & Financial Management -IV
Objectives of course: -
Objective of course is to study i mportance/ use of financial statements, n eed & importance of
trading accounts and meaning and need of adjustment entries in final account .
Specific learning outcome: -
On completion of this module - the trainee shall be able to explain –
Introduction, meaning, definition and objectives of financial statements
Capital expenditure, revenue expenditure and deferred revenue expenditure
Performa of trading account
Meaning, need and importance of profit and loss accounts
Meaning, need and importance of balance sheet.
Meaning and ne ed of adjustment entries
Cost & Financial Management -IV (Theory) 30 hours
Unit 1 Financial Statements & its Contents 10 hours
1.1
1.1.1
1.1.2
1.2
1.2.1
1.2.2
1.3
1.3.1
1.4
1.4.1 Financial statements
Introduction, meaning, definition and objectives of financial
statements
Importance / use of financial statements
Expenditure
Capital expenditure, revenue expenditure and deferred revenue
expenditure
Distinction between capital expenditure, revenue expenditure
Receipts
Distinction between capital receipts , revenue receipts
Direct and indirect expenses
Distinction between direct expenses and indirect expenses
Unit 2 Financial Statements (without a djustments) 10 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.3
2.3.1
2.3.2
2.3.3 Trading account
Need and importance of trading accounts
Performa of trading account: horizontal and vertical
Debit side of trading accounts
Credit side of trading accounts
Profit and loss account
Meaning, need and importance of profit a nd loss accounts
Explanation of indirect expenses and gains.
Performa of profit and loss account
Distinction between trading account and profit and loss account.
Balance sheet
Meaning, need and importance of balance sheet.
Performa of balance sheet: horizontal and vertical
Classification of assets and liabilities
UNIVERSITY OF MUMBAI
- 47 - 2.3.4
2.3.5
2.3.6
2.3.7 Treatment of some items in absence of specific information
Distinction between trading account and balance sheet
Preparation of final accounts
Practice of practical problems of final accoun ts.
Unit 3 Financial Accounts (With Adjustments) 10 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7 Adjustment entries
Meaning and need of adjustment entries
Usual adjustments in final accounts: closing stock, depreciation,
bad debts, provisions for discounts, provisions for debtors,
provisions for creditors, outstanding expenses, prepaid
Expenses, outstanding income, income received in advance
Hidden adjustments
Additional adjustments
Practice of practical problems of final accounts.
Entrepreneu rship Skills: -
Objectives of course: -
Objective of course is to define „entrepreneur‟ and list types of entrepreneurs, qualities expected
from it and shall illustrate the institutions that promotes entrepreneurship skills in India.
Specific learning outcome: -
On completion of this module - the trainee shall be able to -
Define „entrepreneur‟ and list types of entrepreneurs, qualities expected from it
Illustrate the institutions that promotes entrepreneurship skills in India.
Need of motivation for entrepreneurship Development
Entrepreneurship Training
Introduction and uses of Business plan
Refining the plan for Bankers and investors
Entrepreneurship Skills 30 hours
Unit 1 Entrepreneur 10 hours
1.2
1.3
1.4
1.5 Definition , concept and functions of entrepreneur
Entrepreneur c ompetencies, characteristics and qualities
Nature and Importance of entrepreneurship
Class ification of e ntrepreneurs
Unit 2 Entrepreneurship d evelopment 10 hours
2.1
2.2
2.3
2.4
2.5
2.6 Types of business
Need of motivation for entrepreneurship developmen t
Maslow‟s hierarchy of needs theory
Entrepreneurship development
Entrepreneurship environment
Entrepreneurship training
Unit 3 Making a b usiness plan 10 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8 Introduction and uses of business plan
Writing a business plan
Data collection
Description of business
Management team
Market & marketing plan
Finance
Refining the plan for bankers and investors
UNIVERSITY OF MUMBAI
- 48 - Theory
SEMESTER –V
NOTE: - Semester V of B.Sc. in Maritime Hospitality Studies is Industrial Training (Practical)
so there is not a theory course for this Semester.
Theory
SEMESTER –VI
Maritime Studies -VI
Objectives of course: -
Objective of the course is orientation to SOPEP manual, MARPOL - 73 / 78 and Indian
Maritime Law which will cover Marine Insurance, UNCLOS & its principles, territorial waters,
contiguous zone & EEZ and pollution damage & compensation.
Specific learning outcome: -
On completion of this modu le the student shall be able to -
State functions of IMO, ISM codes and define ISPS
List main points of M.S Act 1958, as implemented on galley staff.
List the important information of Article of agreement for Indian ships and foreign flag
ship.
SOPEP manual, in compliance with the handout given to student.
MARPOL - 73 / 78
Marine Insurance
UNCLOS & its principles
Territorial waters, contiguous zone and EEZ
Pollution damage & compensation
Maritime Studies -VI 45 hours
Unit 1 International Maritime Organization 15 hours
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9
1.9.1
1.9.2
IMO
ILO Convention No. 68, 69
ISM Code
ISPS
Quality Management
STCW 2010
Port State Control
Drug, Alcohol Policy, Health Hazards
Implementation of Merchant Shipping (Recruitment and
Placement of Seafarers) Rule 2005
MS Act 1958
Overview
Section 95 (registration of recruitment and placement agencies)
Part VII (Employment of seafarers Indian Flag Vessels)
Recruitment and placement rul es, 2005
Introduction and definitions
UNIVERSITY OF MUMBAI
- 49 -
1.9.3
1.9.4 Significance of the RPS, Rules, 2005
Purpose of the rule
Benefit to seafarers under the rule
Responsibilities of employer
Rights and responsibilities of the seafarer
How to access information regarding registered recru itment and
placement agencies
Article of Agreement (Indian Ships)
Lecture on general content of agreement
Responsibilities of employer and seafarer
Discussion on the content
Article of Agreement (foreign flag ship)
Lecture on general content of agreement
Relevance of RPS, Rule 2005 on foreign ships
Responsibilities of foreign employer & seafarer
Discussion on the content
Unit 2 MARPOL - 73 / 78 and Indian Maritime Law 15 hours
2.1
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6
2.2.7
2.2.8
2.2.9
2.2.10
2.2.11 MARPOL - 73 / 78
Annexure II
Annexure III
Annexure IV
Annexure V
Annexure VI
Indian Maritime Law
Marine Insurance
UNCLOS & its principles
Territorial waters, contiguous zone and EEZ
Pollution damage & compensation
National Maritime Board Agreement
General conditions regulating hours of work
Period of rest
National Maritime Board Agreements
Scale of p rovisions for seamen
Provident fund
Personal i njury, death
Unit 3 Shipboard Oil Pollution Emergency Procedures (SOPEP) 15 hours
Advance Food Production -VI
Objectives of course: -
Objective of course is food presentation, planning & kitchen layouts, k itchen organization and
management. Influences of the invaders & travelers on Indian Cuisine, points to consider in
menu planning for various volume feeding outlets such as industrial, institutional, mobile
catering units.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Equipment used in Indian Cooking
UNIVERSITY OF MUMBAI
- 50 - Regional Influences on Indian Cuisine
Points to consider in menu planning for various volume feeding outlets such as
industrial, institutional, mobile catering units.
Modern developments in equipment manufacture
Kitchen organization of star category hotels Vs g alley of a first class c ruise ships/ Vs
galley of a merchant v essel
Advance Food Production 45 hours
Unit 1 Food Presentation, Planning & Kitchen Layouts 15 hours
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.3
1.3.1
1.3.2
1.3.3
1.3.4
1.4 Accompaniments & Garnishes
Food and their usual accompaniments
Garnishes and its importance
Basic plate presentation
Basic platter presentation
Modern plate garnish
Menu Planning
Basic principles of menu planning – recapitulation
Institutional and industrial catering
Types of institutional and industrial catering
Problems associated with this type of catering
Scope for development and growth
Points to consider in menu planning for various volume fe eding
outlets such as industrial, institutional, mobile catering units.
Planning menus for
School/ college students
Industrial workers
Hospitals
Outdoor parties
Theme dinners
Transport facilities, cruise lines, airlines, railway
Quantity Food Production
Modern developments in equipment manufacture
Various sections of kitchens and its layout
Principles of planning for quantity food production with regard to:
Space allocation
Equipment selection
Staffing
Hospital catering
Highlights of hospital catering for patients, staff, visitors
Diet menu‟s and nutritional requirements
Main features of transport catering - air, railways and marine.
Unit 2 Kitchen Organization And Management 15 hours
2.1
2.2
2.3
2.4 Kitchen organization of star category hotels vs galley of a first class
cruise ships/ vs galley of a merchant vessel
Management of kitchen of star category hotels vs galley of a first
class cruise ships/ vs galley of a merchant vessel
Maintaining records/reports/log book/s ign–on/ sign –off
records/approval forms/attendance register/ standard recipe
file/accident record/ communication with other department/minutes
of meeting
Production Management : Production Load, Duty Roasters, Task
UNIVERSITY OF MUMBAI
- 51 -
2.5
Analysis
Standardization in production processes - S.O.P‟s, K.R .A‟s/
K.P.A‟s.
Unit 3 Indian Cuisine 15 hours
3.1
3.2
3.3
3.4
3.5
3.6
3.7 Influences of the Invaders & travelers on Indian c uisine
Equipment used in Indian cooking
Regional influences on Indian cuisine
Cuisine of following states to be discussed of staple diets and
popular recipes:
Jammu & Kashmir
Punjab
Uttar Pradesh
Avadhi
Bihar
Rajasthan
Maharashtra
Madhya Pradesh
Bengal
North -East States
Andra Pradesh
Hyderabadi
Kerala
Karnataka
Gujrat
Concept of dry & wet masalas
Pastes used in Indian c ooking
Regional g ravies, preparation of g ravies
Food & Beverage Service -VI
Objectives of course: -
Objective of course is to study planning and operation of various F&B outlets , beverages
management and laws governing food service establishment.
Specific learning outcome: -
Candidate will be able to –
Calculating space requirement for various F&B outlets
Planning staff requirement for various F&B outlets
Selecting & planning heavy duty & light equipment
Beverage Purchasing, Receiving, Storing, Issuing and Production Control
Licenses and permissions required for Hospitality establishments
Relevant excerpts of Food Safety Standards act for Catering outlets
Relevant statutes of Labour laws
Food & Beverage Service -VI 45 hours
Unit 1 Planning and Operating Various F&B Outlets 15 hours
1.1
1.2
1.3
1.4 Aims of good layout
Factors to be considered while planning
Calculating space requirement
Planning staff requirement
UNIVERSITY OF MUMBAI
- 52 - 1.5
1.6
1.7
1.8 Constraints of menu planning
Selecting & planning heavy duty & light equipment
Materials and f inishes for furniture
Decor - colour scheme , lighting
Unit 2 Beverage Management 15 hours
2.1
2.2
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.8.1
2.9
2.9.1
2.9.2 Beverage purchasing
Receiving
Storing
Issuing
Production control
Bar frauds
Books maintained in the bar
Beverage control practices
Concept and characteristics of old and new world wines
Principal wine regions & districts of Italy, Spain, Portugal and
Germany
Managing ships bond store
Provision store report
Calculating victu alling account
Unit 3 Laws Governing Food Service Establishment 15 hours
3.1
3.2
3.3
3.4
3.4.1
3.4.2
3.5
3.6
3.7 Licences and permissions required for hospitality establishments
Relevant excerpts of Food Safety Standards act for catering outlets
Relevant statutes of labour laws applicable to hospitality industry
Alcohol related laws
Legal drinking age & alcohol permit
Excise Licenses required for selling alcoholic beverages
Wine Classification / laws of popular wine producing countries
Scotch whisky regulation – relevant guidelines
Scotch whisky regions
Accommodation & Facility Management -VI
Objectives of course: -
Objective of course is to study n ight audit , Control of cash and credit , accommodation statistics
and yield management. Students will also know daily routines and system, water conservation
and wastewater systems and changing trends in Housekeepin g.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
1. Night Audit
2. Cash control
3. Protection of hotel fund
4. Accommodation statistics and yield management
5. The Laundry Process
6. Handling Guest Laundry
7. Water Conservation And Wastewater Systems
8. Waste Management
UNIVERSITY OF MUMBAI
- 53 - Accommodat ion & Facility Management -VI 45 hours
Unit 1 Night audit 15 hours
1.1.
1.1.2
1.1.3
1.1.4
1.1.5
1.1.6
1.1.7
1.1.8
1.1.9
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.2.5 Control of cash and credit
Guest with scanty baggage
Walk -in guest
Credit facility companies/ corporations
Credit control during stay
After departure activities
Main objectives of the credit control measure
Cash control
Protection of hotel fund
Accommodation statistics and yield management
Occupancy ratio
Break even pricing influence
Productivity activity
Report writing
Yield management
Unit 2 Daily Routines and System 15 hours
2.1
2.2.
2.2.1
2.2.2
2.2.3
2.3
2.4
2.4.1
2.5
2.5.1
2.5.2
2.5.3
2.5.4
2.5.5
2.5.6 The housekeeping day
Flower arrangement
Flower arrangement in hotels
Flower arrangement basics
Common flowers and foliage
Designing flower arrangements
Planning housekeeping operations
The planning process
Laundry operations
The laundry
List of laundry equipment
List of laundry agents or aids
The laundry process
Handling guest laundry
Preparation of hot and cold face towels
Unit 3 Ecotels 15 hours
3.1
3.2
3.3
3.4
Ecotel certification
Choosing an eco -friendly site
Hotel design and construction
Energy conservation
Water conservation and wastewater systems
Major water heating concerns and options
Various water system maintenance concerns
Issues associated with swimming pool water systems &
swimming pool cleaning
Need for hospitality operations to implement water
conservation practices carefully
Waste management
Environment -friendly housekeeping
changing trends in housekeeping
Hygiene, not just cleanliness
Outsourcing
Training and motivation
UNIVERSITY OF MUMBAI
- 54 - Eco-friendly amenities, products,
Cost & Financial Management -VI
Objectives of course: -
Objective of course is to learn financial management and financial statement analysis,
introduction, meaning & categories of sources of finance and meaning, need, importance of
capital budgeting with traditi onal methods & modern methods.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Definition and meaning of business finance
Definition and meaning of Financial Management
Types of Finance
Definition and meaning of Financial Statement
Types of Financial Statement analysis
Techniques of Financial Statement analysis
Comparative & Common size Statement Analysis
Introduction, Meaning and categories of Sour ces of Finance
Securities Finance: Ownership securities and Creditor ship Securities
Ownership securities
Meaning, Definition of working Capital
Concept of working Capital
Types of working Capital
Cost & Financial Management -VI 45 hours
Unit 1 Financial Management and Financial Statement Analysis 15 hours
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.1.6
1.2.
1.2.1
1.2.2
1.2.3
1.2.4
1.2.5
1.2.6
1.2.7
1.2.8
1.2.9
1.2.10
Financial management
Definition and meaning of business finance
Definition and meaning of financial management
Types of finance
Scope of financial management
Objectives of financial management
Functions of financial manager
Financial statement – analysis and interpretation
Definition and meaning of financial statement
Types of finan cial statement analysis
Techniques of financial statement analysis
Comparative & common size statement analysis
Trend analysis
Introduction of fund flow statement
Cash flow statement
Ratio analysis: liquidity ratios, gross profit -net profit -operating &
expenses ratios.
Difference between funds flow and cash flow statement
practice of practical problems financial statement analysis
Unit 2 Sources of Finance and Capitalization 15 hours
2.1.
2.2
Introduction, meaning and categories of sources of finance
Securities finance: ownership securities and creditor ship securities
Ownership securities: ●equity shares ● preference shares ● no par
UNIVERSITY OF MUMBAI
- 55 - 2.3
2.4
2.5
2.6
2.6.1
2.6.2 stock
● deferred shares
Creditor ship securities: ● debenture
Internal finance
Introduction of loan financing
Capitalization
Meaning and definition of capitalization
Types of capitalization: • over capitalization • under capitalization
• water capitalization
Unit 3 Capital Budgeting and Working Capital 15 hours
3.1
3.1.1
3.1.2
3.1.3
3.2
3.2.1
3.2.2
3.2.3
3.2.4
3.2.5
3.2.6
3.2.7 Capital Budgeting
Meaning, need and importance of capital budgeting
Capital budgeting process
Methods of capital budgeting: •traditional methods • modern
methods
Working Capital
Meaning, definition of working capital
Concept of working capital
Types of working capital
Need of working capital
Factors determining of working capital
Computation of working capital
Practice of practical problems working capital
Marketing Management
Objectives of course: -
Objective of course is to learn d efinition scope and need of Marketing, Functions of Marketing,
Market Segmentation, Marketing Mix. The travel, tourism industry & gaming industry, Nature
of Travel and Tourism Industry, Inter relationships within Travel and Tourism Industry will be
part of study . Students will also know What is service, Challenges in Managing and Marketing
service businesses and Promotions strategies used in travel and tourism industry.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Definition scope and need of Marketing
Functions of Marketing
Market Segmentation
Marketing Mix
The travel , tourism industry & gaming industry
Nature of Travel and Tourism Industry
Inter relationships within Travel and Tourism Industry
Why people travel
Social Impact of Travel
What is service
Promotions strategies used in travel and tourism industry.
UNIVERSITY OF MUMBAI
- 56 - Marketing Management 45 hours
Unit 1 Introduction to Marketing 15 hours
1.1.
1.2
1.3
1.4
1.4.1
1.4.2
1.5
1.6
1.6.1
1.6.2 Definition scope and need of marketing
Functions of marketing
Market segmentation
Analyzing the Market Environment
Micro environment
Macro environment - external forces
Market research
Marketing Mix
Marketing mix variables
Factors affecting marketing mix:
Unit 2 Role of Marketing in Travel & Tourism Industry 15 hours
2.1
2.1.2
2.1.3
2.1.4
2.1.5
2.1.6
2.1.7
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.2.6
2.2.7
2.2.8 The travel , tourism industry & gaming industry
Nature of travel and tourism industry
Inter relationships within travel and tourism industry
Why people travel
Social impact of travel
Planning for tourism development
Gaming in cruise liners
Service makes t he differen ces
What is service
Challenges in managing and marketing service businesses
Nature of the product
Maintaining quality control
The importance of time
Achieving superior service in a less than perfect world
Delivering “on the service” promise
Keys to delivering good service
Unit 3 Promotions Strategies& Role of E-Business 15 hours
3.1
3.1.1
3.1.2
3.2.1
3.3.2
3.3.3
3.2
3.2.1
3.2.2
3.3 Promotions strategies used in travel and tourism industry
Psychographic research
Planning promotion strategies
Types of promotions
Importance of guest‟s feedback.
Feedback analysis and product development
Introduction to e -business
Domine name and development of website
Hosting
Developing traffic
Strategic Management
Objectives of course: -
Objective of course is to learn meaning, definition & nature of strategy, organizational mission,
meaning & features of business environment, strategy formulation & evaluation and strategy
implementation & evaluation.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate –
UNIVERSITY OF MUMBAI
- 57 - Meaning, definition and nature of strategy.
Process of strategic management: formulation, planning and evolution.
Benefits of strategic management
Process of strategic management
Organizational mission, vision and objectives
Business environment
Evaluation of alternative strategies
Strategic implementation issues and structures
Methods of strategic evaluation and control
Strateg ic Management 30 hours
Unit 1 Strategic Management 10 hours
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.2
1.2.1
1.2.2
1.2.3
1.3
1.3.1
1.3.2
1.3.3
1.3.4 Introduction of Strategy
Meaning, definition and nature of strategy.
Process of strategic management: formulation, planning and
evolution.
Benefits of strategic management
Process of strategic management
Types of functional strategies
Organizational Mission, Vision and Objectives
Organizational mission : meaning importance and essentials of
mission stateme nt
Organizational vision : importance
Organizational objective : importance of objective
Business Environment
Meaning and features of business environment
Components of environment
Importance of environmental scanning
Techniques of environmental analysis
Unit 2 Strategy Formulation And Evaluation 10 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.1.5
2.1.6
2.1.7
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.3
2.3.1
2.3.2 Strategy (General) alternatives
Merger strategy
Acquisition and takeover strategy
Joint venture strategy
Diversification strategy
Turnaround strategy
Divestment strategy
Liquidation strategy
Evaluation of Alternative Strategies
Portfolio analysis
BCG Matrix
General Electric(GE) Nine Cell Matrix
SPACE
TOWS Matrix
Strategic Choice
Strategic choice process
Factors influencing strategic choice
Unit 3 Strategy Implementation and Evaluation 10 hours
3.1
3.1.1
3.1.2 Strategic Implementation
Strategic implementation issues and structures
Leadership in strategy implementation
UNIVERSITY OF MUMBAI
- 58 - 3.1.3
3.1.4
3.1.5
3.2
3.2.1
3.2.2
3.3
3.3.1
3.3.2
3.3.3 Leadership in style
Corporate culture
Management of strategies and culture
Business Ethics
Definition and features of business ethics
Importance of business ethics and values
Strate gic Evaluation and Control
Definition and nature of strategic evaluation
Importance of strategic evaluation and control
Methods of strategic evaluation and control
Human Resource Management
Objectives of course: -
Objective of course is to study introduction, policies, planning of human resource management,
Human Resource P lanning ( HRP ) and selection, training & performance appraisal. They will
also study how to motivate employees, auditing and grievance handling of the employees .
Speci fic learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate –
Definition of HRM
Process of HRM
Changing role of hr management
Developing hr policies
Process of hr planning
Steps in selection procedure
Meaning & purpose of training
Definition & purpose of performance appraisal
Maslow‟s need hierarchy theory of motivation
Methods of motivating people
Objectives of hr accounting & audit
Definition, features, need & benefits of grievance procedure
Employees and their unions
Management need and information system .
Human Resource Management 30 hours
Unit 1 Human Resource Management – Introduction, Policies and
Planning 10 hours
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.1.5
1.2
1.2.1
1.2.2
1.2.3 Human Resource Management – an Overview (HRM)
Definition of HRM
Features, objectives, importance
Process of HRM
HRM as profession
Changing role of HR management
Human Resource Policies
Meaning of HR policies.
Developing HR policies
Need for HR policies
UNIVERSITY OF MUMBAI
- 59 - 1.2.4
1.2.5
1.2.6
1.2.7
1.2.8
1.2.9
1.3
1.3.1
1.3.2
1.3.3
1.3.4
1.3.5
1.3.6
1.3.7
1.3.8 Factors influencing HR policies
Essential c haracteristics of a sound HR policy
Principles of HR policies
Types of HR p olicies
Formulation of HR p olicies
HR policies - The Indian perspective
Human Resource Planning (HRP)
Introduction to HRP
Need, n ature, advantages & limitations
HR planning at different levels
Process of HR planning
Control & review m echanism of HRP
Guidelines for making HR planning effecti ve
Human r esource forecast.
Job analysis
Unit 2 HRM - Selection, Training and Performance Appraisal 10 hours
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.1.5
2.1.6
2.2
2.2.1
2.2.2
2.2.3
2.2.4
2.2.5
2.3
2.3.1
2.3.2
2.3.3
2.3.4
2.3.5
2.3.6 Recruitment & Selection
Definitions of recruitment & selection
Sources recruitment
Recruitment policy
Steps in selection procedure
The interview process
Types of induction program
Training & Development
Meaning & purpose of training
Importance of training
Benefits of traini ng to organization
Benefits of training to employees
Executive or management development
Performance Appraisal
Objectives of performance appraisal
Uses of performance appraisal
Process of performance appraisal
Essentials of a good appraisal system
Methods or techniques of performance appraisal
Definition & purpose of performance appraisal
Unit 3 HR Accounting and Audit 10 hours
3.1
3.1.1
31.2
3.1.3
3.1.4
3.2
3.2.1
3.2.2
3.2.3
3.2.4
3.2.5
3.2.6
3.2.7
3.2.8
3.3 Definition of Human Resource Accounting (HRA) and audit
Objectives of HR Accounting & a udit
Limitations of HRA
Controlling costs of Human Resources
Need & benefit of HR a udit
Motivating, Auditing and Grievance Handling
Definition of motivation
Importance & benefits
Types of motivation
Maslow‟s need hierarchy theory of motivation
Requirements of sound motivation system
Methods of motivating people
Morale definition & effect of low morale
Measures to build up high employee morale
Grievance Handling a nd Trade Unions
UNIVERSITY OF MUMBAI
- 60 - 3.3.1
3.3.2
3.3.3
3.3.4
3.3.5
3.4
3.4.1
3.4.2
3.4.3 Definition, features, need & benefits of grievance procedure
Understanding employee grievance
Grievance procedure
Grievance management in Indian industry
Employees and their unions
The Human Resource Information System (HRIS)
Management need and information system
Objectives of HRIS
Advantages of HRIS
Semester wise List of Practical :-
Note: -
I. Total 60 Students. 30 st udents batch for each practical with suf ficient staff as per
guidelines shall be arranged.
II. Laboratory journal to be s ubmitted at the end of each term for assessment .
Practical
SEMESTER –I
Food Production -I (Practical)
Objectives of course: -
Objective of course is to learn about kitchen equipment , safety, knife handling, c uts of
vegetables , stock, sauce, method of cooking, cleaning and fabrication of fish and popular
snacks/breakfast items.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
1. Action required in case of fire, faulty equipment or similar situation.
2. Safety precautions pertaining to use of electrical and mechanical equipments.
3. Knife Handling Skills
4. Cuts of vegetables
5. method of cooking
6. Demonstration of Egg dishes.
7. Orientation of I ndian herbs and spices.
8. Concept of baghar in bharta.
9. Concept of binding and deep frying and thickening.
10. „Dum‟ techniques
11. Demonstration of stock , soups and sauce and laisaining of egg yolk.
12. Concept of „blanching‟ and „baking‟.
13. Orientation to herbs used in continental cuisine.
14. Recipe, structure and method/s of making gravy
15. Cleaning and fabrication of fish
16. Stages of heating sugar
17. Discussion of popular Indian snacks/breakfast items
18. Discussion of popular sandwiches
19. Golden rules of making tea/coffee
20. Discussion of popular South Indian snacks/breakfast items
21. Derivatives of d osa/idli, types of chutneys
UNIVERSITY OF MUMBAI
- 61 - 22. Discussion of popular pizza toppings, burger stuffing.
23. Popular milk shakes
Food Production -I (Practical) 120 Hours
Activity
No. Menu/ Activity Remarks/Instructions to
Faculty
General Instructions:
1. Each student shall be assigned individual work station for
practical.
2. There shall be one faculty and one assistant for a batch -size
of 30 students.
3. Importance of proper plating techniques to be taught and
students should be encouraged to use their imagination for
balanced and attractive plating.
1 (a) Safety Induction,
Orientation to kitchen
equipment Action required in case of
fire, faulty equipment or
similar situation.
Safety precautions
pertaining to use of
electrical and mechanical
equipments.
1 (b) Knife Handling Skills
Cuts of vegetables
- Slicing
- Chopping
- Mincing
- Shredding
- Chiffonade
- Julienne
- Paysanne Raw vegetables may be used
to make simple salads and or
sandwiches.
2 (a) Cuts of Vegetables
- Brunoise
- Batons
- Dices (small, medium, large)
- Lozenge
- Flueting
- Jardinière
Simple egg preparations
- Boiled Egg (soft & hard)
- Poached Egg
- Fried Egg (sunny side up,
over easy, flipped)
- Scrambled Egg
- Omelettes (simple, stuffed,
open & folded)
- French T oast
- Oeufs en cocotte Sandwiches/ Soft rolls can
be served with eggs
wherever possible.
Instruct students about basic
seasoning, and cooking
methods (like boiling,
poaching, frying, broiling
etc.)
During egg preparations.
2 (b) Sambhar
Eggs Curry, Demonstration
of-Egg Bhurji, Akoori Garam Masala and Sambhar
Masala to be pounded fresh
during the practical.
UNIVERSITY OF MUMBAI
- 62 - Jeera Rice Preparation of rice through
draining method to be
shown to students for Jeera
Rice.
3 (a) Kachumber Salad
Baingan Bharta
Kadhi Pakora
Vegetable Pulao Knife skills (fine chopping)
should be monitored for
salad preparation
Orientation of Indian herbs
and spices.
Concept of Baghar in bharta
to be explained.
Concept of binding and deep
frying (in pakora) and
thickening (in Kadhi) to be
explained.
Absorption and „dum‟
techniques to be shown to
students during pulao
preparation.
3 (b) Cream of Tomato Soup
Chicken a‟la King
Spinach & Corn Augratin
Herb Rice
Concept of Roux -white and
blonde.
Demonstration of white
stock and veloute sauce and
laisaining of egg yolk.
Demonstration of béchamel
sauce.
Concept of „blanching‟ and
„baking‟.
Orientation to herbs used in
continental cuisine.
4 (a) Macchar Jhol
Mix Vegetable Dry
Steamed Rice
Sooji Halwa Demonstration of
Panchphoran Masala
Mustard Oil and its
properties.
Steamed method of cooking
4 (b) Roast Chicken with Roast
Gravy
Roast Potatoes
Buttered Vegetables
Bread Rolls Ingredients and ratios of
making marinade for
roasting.
Roast method of cooking to
be explained.
Orientation to „yeast
raising‟, glutin, and
temperature of fermentation
and baking.
5 (a) Shammi Kebab
Makhani Gravy
-Paneer Makhani
Plain Parantha
Rice Kheer Theory behind kebabs (kam -
aab)
Technique of dhungaar
Methods of making makhani
gravy and popular dishes
made out of it
UNIVERSITY OF MUMBAI
- 63 - 5 (b) Puree of lentil
Fish n Chips (tarter Sauce0
Bread Rolls Concept of puree soups
Batter for fried fish
Preparation of Mayonnaise
and its popular derivatives.
Correct temperature of oil
for frying
6 (a) Masala Gravy
- Machi Latpati
- Paneer Masaledar
Beans Foogath
Chapatis Recipe, structure and
method/s of making Masala
Gravy/ Onion -tomato gravy/
vegetable gravy or golden
gravy
Popular dishes made up of
masala gravy.
Cleaning and fabrication of
fish
6 (b) Cabbage Chowder
Waldrof Salad
Poached Fish with
Hollandaise
Creamed Mushroom
Potato Croquettes Orientation to chowders
Poaching technique of fish
Preparation of Hollandaise
Sauce
7 (a) Shahi Gravy
- Murg Kurma
- Navratan Kurma
Saffron Rice
Phulka Recipe, structure and
method/s of making Shahi
gravy
Popular dishes made up of
Shahi gravy.
Orientation to „saffron‟.
7 (b) Scotch Broth
Poulet Saute Portuguese
Shepherd‟s Pie
Parsley Rice
Coffee Mousse Preparation of tomato sauce
and its popular derivatives
Aeration and thickening in
mousse
8 (a) Palak Puree
- Murg Saagwala
- Subz Miloni
Yakhani Pulao
Tomato Coconut Pulao Recipe, structure and
method/s of making Palak
puree.
Popular dishes made up of
Palak puree
Concept of „yakhani‟ in
Indian cuisine.
9 (b) Cream of Green Peas
Grill Chicken with Barbeque
Sauce
Corn & Spinach Augratin
Herb Rice
Caramel Custard Marinade for chicken
Blanching and shocking
procedure
Stages of heating sugar
Baking in water bath
10 (a) Upma
Poha
Aloo Paratha
Mix Vegetable Raita Discussion of popular Indian
Snacks/Breakfast items
UNIVERSITY OF MUMBAI
- 64 - 10 (b) Sandwiches (veg -non veg)
- Plain, Grilled, Toasted
Tea/ coffee Discussion of popular
sandwiches
Golden rules of making
tea/coffee
11 (a) Dosa
Uttapam
Idli
Sambhar/Chutney Discussion of popular South
Indian Snacks/Breakfast
items
Derivatives of Dosa/Idli,
types of chutneys
11 (b) Pizzas (veg - non veg)
Burgers ( veg - non veg)
Milkshake Discussion of popular pizza
toppings, burger stuffing.
Popular milk shakes
Food & Beverage Service -I (Practical)
Objectives of course: -
Objective of course is to identify cutlery, crocker y, glass & hollowware, special F &B
equipments. Students will practice napkin folding, cover set up, silver service and clearance .
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to :
Identify cutlery, crockery, glass & hollowware, special F&B equipments.
Demonstrate - Napkin folding
Lay & relay of table cloth
A la carte and table d‟ hote cover
Receiv e guest
Demonstrate - Silver service and clearance
Sr. No Food & Beverage Service -I (Practical) 60 Hours
1
2
3
4
5
6
7
8
9
10 Total 10 practical are to be carried out from the first semester.
Identification of cutlery and crockery
Identification of glass and hollowware
Identification of special F&B equipments
Napkin folding
Laying & relaying of table cloth
A la carte cover set up
Table d‟ hote cover set up
Receiving guest
Water service
Practice of silver service and clearance
Accommodation & Facility Management -I (Practical)
Objectives of course: -
Objective of course is learn about equipment, cleaning agents, linen and uniform use in
Accommodation Department and also study bed making and cleaning of occupied guest room.
Specific learning out come: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
UNIVERSITY OF MUMBAI
- 65 - Identification cleaning agents, linen and uniform use in accommodation department.
Arranging room attendant‟s cart
Bed making
Daily cleaning of occupied guest room
Cleaning bathroom
Sr. N o. Accommodation & Facility Management -I (Practical) 60 Hours
1
2
3
4
5
6
7
8
9 Identification equipment
Identification of cleaning agents
Identification of linen
Identification of uniform
Use of mop and wringer trolley
Arranging room attendant‟s cart
Bed making
Daily cleaning of occupied guest room
Cleaning bathroom
Practical
SEMESTER –II
Maritime Studies -II (Practical)
Objectives of course: -
Objective of course is to learn about STCW courses directed by International Maritime
Organization and familiarization of ship by using audio -visual aids.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Personal Safety & Social Responsibilities
Personal Survival Technique
Fire Prevention & Fire Fighting
Proficiency in Elementary First Aid
Augmentation Course
Harbour visit or familiarization of ship by using audio -visual aids.
Sr. No. Maritime Studies -II (Practical) 60 Hours
1
2
3
4
5
6
Personal Safety & Social Responsibilities
Personal Survival Technique
Fire Prevention & Fire Fighting
Proficiency in Elementary First Aid
Augmentation Course
Harbour visit or familiarization of ship by using audio -visual aids.
Note:
The conduct of STCW courses is strictly carried out as per the
guidelines of D.G Shipping; who in turn being directed by International
Maritime Organization, these guidelines may be modified/ c hanged time
to time and instructed by D.G Shipping through its training circulars or
UNIVERSITY OF MUMBAI
- 66 - as the case may be.
As of now, the basic five safety courses/ modules under STCW 2010
may be taken in one go for 1 4 days and the contact hours allotted to
these courses/modules may be allocated to other subjects in weekly time
table to make up the loss of classes during these 1 4 days.
As the theory contents of these modules is repetitive, up to 50% of
theory hours can also be utilized towards the conduct of these modules.
The marks obtained by student during these courses may be averaged
out to fit in University of Mumbai examination scheme and shall reflect
in II semester mark -sheet.
The college may curtail/use vacat ions/weekly offs, if required, to
conduct these courses.
Food Production -II (Practical)
Objectives of course: -
Objective of course is to learn basic information of raw material, cooking methods and
techniques. Students will also know importance of proper plating techniques and encouraged to
use their imagination for balanced and attractive plating.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Importance of famous international soup like mulligatawny, gazpacho, minestrone,
Discuss the concept of „plan of work‟ and importance of colour combination in menu.
Preparation of vegetable
Preparation of popular barbeque sauce, raitas, marinade, and use of liaisoning agents
Orientation to alkanet (rattan jog) and mace, popular edible mushrooms, Goan non -
vegetarian preparation, India starters, Punjabi style preparation, yakhani,
Techniques of making vegetable halwas like carrot, bottle gaud, beetroot etc .
Discussion of brown stock to brown sauce to demi -glaze and its derivatives.
Cleaning and fabricating fish for Indian preparation
Provencale style of cooking.
Difference in pommes duchess, pommes marquise and pommes william.
Browning reaction in food (dee p frying of bread for shahi –tukra)
Discuss and demonstrate consommé, shorba,
Concept of homemade pasta
Trimming a tenderloin and cutting bones into chops
Ratios of ingredients in Chinese batters. Stir fried cooking .
Food Production -II (Practical) 120 Hours
General Instructions:
1. Each student shall be assigned individual work station. For practical.
2. There shall be one faculty and one assistant for a batch -size of 30 students.
3. Briefing for practical should induct basic information pertaining to raw material,
cooking methods, techniques etc as it’s covered in 1st semester.
4. Importance of proper plating techniques to be taught of and students should be
encouraged to use their imagination for balanced and attractive plating.
UNIVERSITY OF MUMBAI
- 67 - Activity
No. Menu/ Activity
1 (a) Mulligatwany
Dal Palak
Steamed Rice
Cauliflower
&Peas Curry
Chicken Masala
Seviya Kheer Importance of Mulligatwany as an
International soup
Degree of doneness of cauliflower in
north Indian vegetable preparations.
Garnish of Chicken Masala
1 (b) Cream of Spinach
Grill Chicken
with Barbeque
sauce
Corn & Pineapple
augratin
Herb Rice
Jelly custard. Discuss the concept of „plan of work‟ i.e
sequence to be followed in menu
preparation.
Popular versions of Barbeque sauce.
2 (a) Rogini Murg
Dal Makhani
Dum Ka Pulao
Boondi Raita
Gajjar Ka Halwa Orientation to Alkanet (rattan jog) and
mace.
Procedures of making different raitas.
Techniques of making vegetable halwas
(Carrot, Bottle gaud, beetroot etc.)
2 (b) Gazpacho
Poulet Saute avec
sauce Robert
Legume aux fine
herb
Pineapple Souffle. Gazpacho in an International soup.
Marinade for Chicken preparations.
Discussion of brown stock to brown sauce
to demi -glaze and its derivatives.
Liaisoning agents in soufflé.
3 (a) Rasam
Goan fish Curry
Cabbage Thoran
Masala Dal
Tomato Pulao Cleaning and fabricating fish for Indian
preparation.
Orientation to Goan non -vegetarian
preparation
3 (b) Potage St.
Germaine
Poulet Saute
Forestier
Aubergine
Provencale
Pommes William
Queen of
Pudding. Popular Edible Mushrooms
Provencale style of cooking.
Difference in Pommes duchess, pommes
marquise and Pommes William.
4 (a) Chana Masala
Khicdhi
Boondi Raita
Shahi Tukra Test of doneness of chole.
Browning reaction in food (deep frying of
bread for Shahi –Tukra)
Explain „Chandi -verk‟.
UNIVERSITY OF MUMBAI
- 68 - 4 (b) Consommé
Homemade Pasta
with
- Bologna Sauce
- Napolitana Sauce
Bread Butter
Pudding Correct procedure of making brown
stock.
Discuss and demonstrate at least 5
common garnishes of consommé.
Concept of homemade pasta
Explain „Al dante‟in context to pasta.
5 (a) Subz Badami
Shorba
Bombil Fry
Varan
Sukha Aloo
Boiled Rice
Koshimbir Concept of Shorba and its main flavoring
agents.
Popular Shorba preparations.
Popular Indian fried fish preparations.
5 (b) Cabbage Chowder
Fish finger with
Tartar Sauce
Mushy Peas
French Fries
Bread Rolls Fried Fish is already prepared by
students - ask questions on its
preparations.
Test the knowledge of students on soups.
6 (a) Murgh Makai
Shorba
Shahi Gravy
- Murgh Methi
Malai
- Birbali Kofte
Plain Rice
Sewaiin Kheer Importance of colour combination in
Menu. (Ask suggestions from students to
make the presentation attractive)
Concept of non veg shorbas.
6 (b) Scotch Broth
Fish Orly
Buttered Squash
Spaghetti with
Neapolitan Sauce
Bread Butter
Pudding Marinade and batter for fish preparations.
7 (a) Samosa Chaat
Kadhai Gravy
- Murg Kadhai
- Paneer Kadhai
Poori Concept of India starters
Difference between masala (vegetable)
and Kadhai gravy.
7 (b) Minestrone
Carrot and Raisin
Salad
Fish Meuniere
with Lemon
Butter Sauce
Parsley Potatoes
Haricot Verts
Irish Coffee Minestrone as an International soup
Comparison of three traditional fish
preparation - fried, orly and meuniere.
Discussion on Irish Coffee.
UNIVERSITY OF MUMBAI
- 69 - 8 (a) Pepper Rasam
Fish Moilee
Beans Foogath
Shambar
Curd Rice
Chana Dal
Payassam Popualr versions of payassam
8 (b) Crab Bisque
Poulet Saute
Chasseur
Ratatouille
Potato Layonnaise
Chocloate Mousse Concept of passed and unpassed soups.
9 (a) Lamb Shorba
Mutton Rogan
Josh
Khumb Palak
Rajma Rasedar
Boiled Rice Test students for their knowledge of
preparation of Rogini Murg.
Benchmark for quality og Mutton Rogan
josh.
Discuss Punjabi style preparation method
of whole pulses (Chole, Rajma etc)
9 (b) Okra & Tomato
Soup
Sheperds Pie
Corn and Green
Pepper Fritters
Pasta Alfredo
Fruit Triffle. --
10 (a) Lasooni Palak
Shorba
Chicken Caldeen
Moong dal with
palak
Yakhani Pulao
Mix Vegetable
curry
Phirnee Concept of coconut extraction.
Preparation of paste for chicken
Concept of „yakhani‟ in Indian
preparations.
10 (b) Minestrone
Mini
Steak/Cottage
cheese steak with
pepper sauce
Jacket Potatoes
Buttered
Vegetables Trimming a tenderloin
11 (a) Palak Shorba
Champ Masaledar
Dingri Dulma
Chappatti Cutting Bones into Chops
11 (b) Practice Menu Revision of menu students find difficult
and/or
UNIVERSITY OF MUMBAI
- 70 -
Food & Beverage Service -II (Practical)
Objectives of course: -
Objective of course is to learn about english and continental breakfast service, tea / coffee
service, room service and restaurant service. They will also study laying of covers and food
service for the compiled menu.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
demonstrate -
Service of E nglish and continental breakfast service.
Room service
Tea / coffee service
High tea service
Menu compiling
Laying of covers and food servic e for the compiled menu
Order taking, preparing KOT and food service in restaurant .
Sr. No. Food & Beverage Service -II (Practical) 30 Hours
1
2
3
4
5
6
7
8 Total 8 practical are to be carried out from the second semester
Breakfast service - English and continental breakfast
Room service
Tea / coffee service
High tea service
Menu compiling
Practice laying of covers for the compiled menu
Food service of the compiled menu
Restaurant service - order taking, preparing KOT and food service
*Laboratory journal to be submitted at the end of each term for
assessment
Chef Competition and/or
Theme Lunch
12 (a) Chicken Clear
Soup
Chicken Sweet n
Sour
Vegetables Sweet
n Sour
Schezwan Rice
Banana Toffee Ratios of Ingredients in Chinese batters.
Stir fried cooking.
12 (b) Practice Menu Revision of menu students find difficult
and/or
Chef Competition and/or
Theme Lunch
UNIVERSITY OF MUMBAI
- 71 - Accommodation & Facility Management -II (Practical)
Objectives of course: -
Objective of course is to study cleaning & servicing of guest room and room inspection
procedure.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate –
Daily cleaning and servicing of departure room, vacant room, VIP room, under repair
guest room.
Spring cleaning of room,
Cleaning of public area
Cleaning as special projects
Room inspection procedure
Sr. No. Accommodation & Facility Management -II (Practical) 30 Hours
1
2
3
4
5
6
7
8 Daily cleaning of departure guest room
Servicing of vacant guest room
Servicing of VIP guest room
Cleaning of under repair guest room
Cleaning of public area
Spring cleaning of room
Deep cleaning of room and cleaning as special projects
Room inspection procedure (check list)
Practical
SEMESTER –III
Maritime Studies -III (Shipboard computer applications) -(Practical)
Objectives of course: -
Objective of course is to learn about computer applications on shipboard.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Handling the computer and peripherals.
Operating system
Advanced features and document management
Creating and updating crew list
Account of wages
Work done report
Provision inventory and accounting
Planned maint enance system, inventory control of spares
Making use of database to store and retrieve data
Running a query on the stored data
UNIVERSITY OF MUMBAI
- 72 - Sr. No Maritime Studies -III (Shipboard computer applications) -
(Practical) 45 Hours
Basic Hardware Familiarization
Handling the computer and peripherals
Booting the computer, common start up errors and their
remedies. Connecting peripherals – keyboard, mouse,
monitor, power cables, UPS to the computer and checking all
connections
Keyboard layout and functions of different keys
Proper shut down of PC precautions to avoid an improper
shut down
Identifying the different hardware parts in the PC
Determining the configuration of the PC
Operating System
The Windows Operating System
Handling files and folders
Creating, opening, renaming, and deleting files and folders.
Performing searches for specific files and folders
Using common keyboard shortcuts to speed up operations
Using windows help
Installation / uninstalling of software
Coping and writing of CDs
Using win zip software
Internet and using browser like explorer
Using email application program
Antivirus software‟s and removal of virus from PC‟s
networks
Word
Creating and saving documents in Word
Opening, finding, renaming, files and folders
Using page setup, print preview and print commands
Paragraph options, bullets & numbering
Format test using various options in formatting toolbar
Checking spelling & grammar in the document
Using headers & footers
Inserting symbols & pictures
Creating tables in MS Wo rd
Excel
Creating workbooks, working with rows, columns, cells and
worksheets
Inserting pictures, graphics
Formatting of cells
Using conditional formatting on data in cells
Advanced Features and Document Management
Word
Mail Merge, Embedding objects in word
Master the tools to organize, edit, format, and
present your content
Create visual impact with pictures, diagrams,
tables, 3 -d effects, and link charts, tables and
UNIVERSITY OF MUMBAI
- 73 - graphs to live data. Creating hyperlinks to other
documents
Excel
Writing formul as, using logical and trigonometric functions,
data sorting and filtering, using fill series, freezing window
panes, creating chart and embedding them in excel documents
Document Management : Using document Management Software‟s to
scan documents and s tore in the right files and folders
Shipboard pplications / d atabases
Shipboard applications
Creating and updating crew list
Account of wages
Work done report
Provision inventory and accounting
Planned maintenance system, inventory control of spares
Data base
Making use of database to store and retrieve data
Running a query on the stored data
Food Production and Patisserie I (Practical)
Objectives of course: -
Objective of course is to study importance of balanced and attractive plating techniques.
Students will get orientation towards fabrication of meat items, charcuterie products, breakfast
preparations, seafaring nations cooking and common bakery products
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Use of secondary seasoning.
Thickening and binding agent.
Importance of proper mise -en-place in Chinese cuisine.
Preparation of pancake in woks and non -stick pans
Orientation to Charcuterie Products .
Working in Tandoor
Introduction to breakfast cooking .
introduction to Chinese Cuisine, Italian Cuisine, Pilipino Cuisine, Mexican Cuisine ,
Caribbean Cuisine
properties of raw material
different variation of bread
Preparation of different pastry.
Food Production and Patisserie I (Practical) 180 Hours
Activity
No. Menu/ Activity Remarks/Instructions to Faculty
General Instructions:
4. Each student shall be assigned individual work station for
practical.
5. There shall be one faculty and one assistant for a batch -size of
UNIVERSITY OF MUMBAI
- 74 - 30 students.
6. Importance of proper plating techniques to be taught and
students should be encouraged to use their imagination for
balanced and attractive plating.
7. First 4 Activities are framed to give orientation to stu dents
towards fabrication of meat items and Charcuterie products.
8. Activity 5 is framed for orientation towards Breakfast
preparations.
9. Activity 6 onwards is orientation to seafaring nations cooking
and common bakery products
1 (a) Chicken Manchow Soup
Chilly Chicken
Vegetable Manchurian
Veg Fried Rice
Date Pancake with Ice -cream Soya Sauce as secondary
seasoning.
SMG - as seasoning
Corn flour as thickening and
binding agent.
Preparation of pancake in
non-stick pans
1 (b) Veg Sweet corn Soup
Fish in Black bean Sauce
Stir Fried Vegetables
Veg Hakka Noodles
Crepes with coconut Stuffing Importance of proper mise -
en-place in Chinese cuisine.
Preparation of pancake in
woks.
1 (c) Chicken Galantine
Chicken Roulade
Liver Pate Orientation to Charcuterie
Products
2 (a) Seafood Chowder
Hungarian Goulash
Ratatouille
Herb Rice Trimming a Strip Loin
2(b) Roast lamb with mint sauce
Roast Potatoes
Braised Cabbage
Gin and Lemon Mousse Fabrication of Leg of Lamb
2 (c) Bread Rolls
Bread Sticks Properties of raw material
Test for activity of yeast
3(a) Barbequed spare ribs
Sautéed Brussels sprouts
Glazed carrots
Bread rolls Trimming and boning of
pork loin/chops
3 (b) Pies
Croquette
Tak-a-tin
Tawa Working with organ meat.
3 (c) Loaf bread
Brioche
Bran bread Different variation of bread
4 (a) Assorted Kababs
Garlic Naan Poultry Fabrication
Working in Tandoor
4 (b) Seafood bisque Fish Fabrication
UNIVERSITY OF MUMBAI
- 75 - Mix Seafood Grill
Assorted breads
4(c) Muffins
Coffee cakes Briefing on popular
variation of these products
5 (a) Shirred Eggs with Ham
Frittatas
Porridge, waffles
Assorted Breads/French Toast
Tea Introduction to breakfast
cooking
5(b) Egg Benedict
Butter milk Pancakes
Oats
Breads
Coffee Introduction to breakfast
cooking
5 (c) Rye Bread
French Bread
Multigrain bread
6 (a) Sweet corn soup
Chilly Chicken
Stir fry vegetables
Szechwan fried rice
Date pancakes Introduction to Chinese
Cuisine
6 (b) Vegetable spring rolls
Fish in hot garlic sauce
Vegetables sweet n sour
Hakka noodles
Honey tossed noodles Introduction to Chinese
Cuisine
6 (c) Focaccia
Assorted pizzas Prepare 2 Vegetarian and 2
non-vegetarian toppings
7 (a) Minestrone Ale Milanese
Pollo Alla - Cacciatora
Risotto Con Funghi
Mele Al -forno Introduction to Italian
Cuisine
7 (b) Insalata de peproni arrostiti
Homemade Ravioli –Bologna
sauce
Lasagne Al -forno con Fungi
Pomodori Introduction to Italian
Cuisine
Practice of making stuffed
pasta
7 (c) Preparation of Sweet Dough
Pastry Different variation like
Danish and its popular
products
8 (a) Rumaki
Beef Ampalaya
Pinakbet
Pandesal Introduction to Pilipino
Cuisine
8 (b) Bicol express
Chicken Afritada
Adobong gulay Introduction to Pilipino
Cuisine
UNIVERSITY OF MUMBAI
- 76 - Misua
8 (c) Preparation of Short Crust
pastry Popular products like
cookies,
Preparation of a tart, a flan
and a pie.
9 (a) Beef Caldereta
Chicken adobo
Bulanglang
Sinangag Introduction to Pilipino
Cuisine
9 (b) Chicken pastel in a cup
Beef Mechado
Ginattang Saba
Tofu arroz caldo Introduction to Pilipino
Cuisine
9 (c) Preparation of laminated pastry Popular products like puffs
10 (a) Taco salad
Sopa D‟azo
Skewered camarones
Potato donpepe
Chilli corn carne Introduction to Mexican
Cuisine
10 (b) Nakita
Kenon with gravy
Abolo
Creole rice Introduction to Caribbean
Cuisine
10 (c) Preparation of hot boiled pastry Popular products like Choux
pastry based
11 (a) Vegetable/fruits/ice carvings
11 (b) Vegetable/fruits/ice carvings
11 (c) Practice of breads
12 (a) Vegetable/fruits/ice carvings
12 (b) Vegetable/fruits/ice carvings
12(c) Practice of pastries
Food & Beverage Service -III (Practical)
Objectives of course: -
Objective of course is to learn s ervice of white wine, red wine, sparkling wine and spirits.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
demonstrate service of -
White wine
Red wine
Sparkling wine
Spirits
Beer
UNIVERSITY OF MUMBAI
- 77 - Sr. No Food & Beverage Service -III (Practical) 60 Hours
1
2
3
4
5 Service of white wine
Service of red wine
Service of s parkling wine
Service of s pirits
Service of Beer
Practical
SEMESTER –IV
Maritime Studies -IV (Practical)
Objectives of course: -
Objective of course is to familiarization with oil tanker, gas tanker, chemical taker and making
aware with Seafarers Public Health Programme and Security Training for Seafarers.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Procedures on Oil Tanker
Procedures on GasTanker
Procedures on Chemical Taker
Seafarers Public Health Awareness Programme
Security Training for Seafarers
Maritime Studies -IV (Practical) 30 hours
1. Oil Tanker Familiarization
2. Gas Tanker Familiarization
3. Chemical Taker Familiarization
4. Seafarers Public Health Awareness Programme
5. Awareness on Security Training for Seafarers
The conduct of these courses is strictly carried out as per the guidelines of
D.G Shipping; who in turn being directed by International Maritime
Organization, these guidelines may be modified/ changed time to time
and instructed by D.G Shipping through its training circulars or as the
case may be.
Courses/ modules may be taken in one go (for full day duration) as per
specifications and the contact hours allotted to these courses/modules
may be allocated to other subjects in weekly time table to make up the
loss of classes during these days.
The marks obtai ned by student during these courses may be averaged out
to fit in University of Mumbai examinatio n scheme and shall reflect in IV
semester mark -sheet.
The college may curtail/use vacations/weekly offs, if required, to conduct
UNIVERSITY OF MUMBAI
- 78 - these courses.
The BOS can t ake decision on addition /deletion/modification of practical
components of semester IV as per D.G Shipping guidance and industry
recommendations and instruct the same to colleges conducting this
programme.
Food Production and Patisserie II (Practical)
Objectives of course: -
Objective of course is to learn Importance of proper plating techniques and students should be
encouraged to use their imagination for balanced and attractive plating. They will practice
different dishes of seafaring nation‟s cuisine, bakery and confectionary.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate -
Properties of raw materials used in pasta
Different cuisines like Cuisine for Thailand, Mediterrian Cuisine, Chinese Cuisine, Japanese
Cuisine, Srilankan Cuisine, Indonesian, Korean, Middle Eastern cuisine, Norwegian cuisine,
Russian cuisine, and French and European fine dine dishes.
Look for subs titutes for non available food raw items.
Variations in different categories, choice of breads, spreads, presentation style etc.
Cake with butter cream
How to make figures out of icing cream
Exposure to creaming method
Exposure to high ratio cakes
Cake dip ped in flat icing and its presentation style.
Different styles of making meringues
Demonstration of fondant.
Food Production and Patisserie II (Practical) 180 Hours
Activity
No. Menu/ Activity Remarks/Instructions to Faculty
General Instructions:
1. Each student shall be assigned individual work station for
practical.
2. There shall be one faculty and one assistant for a batch -size
of 30 students.
3. Importance of proper plating techniques to be taught and
students should be encouraged to use their imaginat ion for
balanced and attractive plating.
4. For Semester IV activity a and b denotes seafaring nations
cuisine and activity c is for bakery and confectionary.
1 (a) Assorted homemade
pastas with
Pesto/ cheese sauce Properties of raw materials used
in pasta
Concept of al Dante
1 (b) closed, multi -decker s/w
(Hot and cold)
Burgers (veg -non veg) Variations in different
categories, choice of breads,
spreads, presentation style etc.
UNIVERSITY OF MUMBAI
- 79 - Canapes
1 (c) Preparation of hot -dogs,
burger buns and breads Activity 1(c) can be taken a day
in advance to 1 (b) for
availability of breads
2 (a) Tom Kha Kai
Plathod Krathieum Prik
Thai
Phad Phak Bai Krapaw
Kaho Kaeng Dong Cuisine for Thailand
2(b) Tom Yom Koong
Panaeng Kai
Phad Hetkap Met
Mamaung
Phad Thai Cuisine for Thailand
2 (c) American Poundcake
High ratio yellow cake Exposure to creaming method
Exposure to high ratio cakes
3(a) Psaro Soupa
Shish Kabab
Moussaka a‟la Grecque
Paella a‟la Valanciana
Honey Puffs Mediterrian Cuisine
3 (b) Gazpacho Soup
Meat with Okra
Dolmas
Veg. Pilaff
Baklava Mediterrian Cuisine
3 (c) Orange angel cake
Pineapple upside down
cake
4 (a) Wonton Soup
Chicken with black beans
sauce
Szechwan Egg Plant
Garlic Noodle
Date pancake
Chinese Cuisine
4 (b) Chicken Clear Soup
Shredded Beef with
Tangerine
Spicy bean curd
Veg. Fried Rice
Caramel Fried Banana
Chinese Cuisine
4(c) Sponge cake
Butter cream/ cream icing Cake with butter cream
How to make figures out of
icing cream
5 (a) Ceylon Chicken Curry
Ajap Djache
Idde Appung
Rice Srilankan Cuisine
UNIVERSITY OF MUMBAI
- 80 - Kaloo Dodal
5(b) Fish ambul thiyal
Wambatu moju
Parippu
Kottu Srilankan Cuisine
Look for substitutes like kokum
for goraka.
5 (c) Fruit cake
Flat icing Cake dipped in flat icing and its
presentation style.
6 (a) Miso Soup with egg
Seafood Tempura
Egg Plant with Sherry
sauce
Rolled Sushi
Rice with vegetable Japanese Cuisine
6 (b) Cucumber with sesame
seeds
Chicken tatsutaage
Kabocha soboroni
Gyudon Japanese Cuisine
6 (c) Baked Alaska
Meringues Different styles of making
meringues
7 (a) Sop Ikan Pedas
Satay Ayan
Tunis Tauge
Nasi Goreng
Pancake Pisang Indonesian
7 (b) Kimchi
Daikon Soup
Korean Hot Pot
Namul
Kim Rice Korean
7 (c) Preparation of fudge
Crème brulee
8 (a) Hammous al Tahira
Al Sayyard Pot
Lahm Dani
Spinach Fatayer Middle Eastern cuisine
8 (b) Baba ghanoush
Turkish Kebabs with pita
Basboosa Middle Eastern cuisine
8 (c) Cheese cake
Chocolate Souffle.
9 (a) Spring Soup
Visch Koekjes (Fish)
Alesondigas (Meat) Norwegian cuisine
9 (b) Borsch
Russian Salad
Stroganoff
Mushroom Julienne Russian cuisine
UNIVERSITY OF MUMBAI
- 81 - 9 (c) Fresh fruit Bavarian
Chocolate mousse
10 (a) Barquettes -de-volaille
Consommé ala -juillien
Cote -de-porc Ala -
charcutiere
Pommes Duchess
Aborigine Ala -provencale French
10 (b) Crusted Pesce ala Aglio
Pepperencino
Fussilli ala primavera
Crepes viscania
Garlic breads European fine dine
10 (c) Date pudding with
butterscotch sauce
Panna cotta Concept and other examples of
dessert sauce
11 (a) Zuppa de fungi ala menthe
Salade de excelsior
Spaghetti ala agnelo carne
sauce
Pollo ala gambroni
Bread rolls European fine dine
11 (b) French onion soup
Seafood Caesar salad
Shashlik de fromage ala
mexicaina
Pan grilled fish steak
Bread Basket European fine dine
11 (c) Rich cake with fondant Demonstration of fondant.
12 (a) Revision
12 (b) Revision
12(c) Revision
Food & Beverage Service -IV (Practical)
Objectives of course: -
Objective of course is to learn preparation of cocktails , Gueridon service and function catering.
Specific learning outcome: -
On completion of this module the student will be able to demonstrate -
Preparation of cocktails and mocktails
Gueridon service of Hors d‟oeuvre, main course and desserts
Table setups and arrangements for Banquets & Buffet
Sr.
No Food & Beverage Service -IV (Practical) 60 Hours
1
2 Cocktail & Mocktail Demonstration
Gueridon service - Service of food from Gueridon including flambéing
UNIVERSITY OF MUMBAI
- 82 -
3
of Hors d‟oeuvre, main course and desserts
Function catering: Table setups and arrangements for: Banquets &
Buffet
Accommodation & Facility Management –IV (Practical)
Objectives of course: -
Objective of course is to learn cleaning of different areas and materials, laundry procedure and
different types of flower arrangements.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
define/describe/list/illustrate –
Cleaning of offices.
Cleaning of glass, brass and silver article.
Cleaning of carpet
Laundry operation
Flower Arrangement
Sr. No Accommodation & Facility Management –IV (Practical) 60 Hours
1
2
3
4
5
6
7
8 Office cleaning
Cleaning & polishing of various floorings.
Glass cleaning
Brass polishing
Silver polishing
Carpet cleaning
Laundry – process & operation
Flower arrangement
Note: - Demo of working of property management system and spotting
can be arrange for the students.
Practical
SEMESTER –V
INDUSTRIAL TRAINING
Objectives of course: -
Objective of industrial interface is to provide to students the feel of the actual working
environment and to gain practical knowledge and skills, which in turn will motivate, develop
and build their confidence.
Specific learning outcome: -
On completio n of this module , the student shall have a thorough knowledge and will practice -
Punctuality
Grooming
Work ethics
UNIVERSITY OF MUMBAI
- 83 - How to motivate
Team spirit & team work
Communication skills
General discipline
Attitude
Industrial Training 22 Weeks
24 weeks of Industrial Training at any Hotels / Hospitality outlets or off shore installation to be
conduct in fifth semester B.Sc.
Objective of industrial interface is to provide to students the feel of the actual working
environment and to gain practica l knowledge and skills, which in turn will motivate, develop
and build their confidence. Industrial interface is also expected to provide the students the basis
to identify their key operational area of interest.
1. Responsibilities of the Trainee
1 Shoul d be punctual.
2 Should maintain the training logbook up -to-date.
3 Should be attentive and careful while doing work.
4 Should be keen to learn and maintain high standards and quality of work.
5 Should interact positively with the organization staff.
6 Should be honest and loyal to the organization and towards their training.
7 Should get their appraisals signed regularly from the HOD‟s or training manager.
8 Gain maximum from the exposure given, to get maximum practical knowledge and
skills.
9 Should attend the trainin g review sessions / classes regularly.
10 Should be prepared for the arduous working condition and should face them
positively.
11 Should adhere to the prescribed training schedule.
12 Should take the initiative to do the work as training is the only time where you can
get maximum exposure.
13 Should, on completion of Industrial Training, handover all the reports, appraisals,
logbook and completion certificate to the institute.
2. Responsibilities of the Institute
1 Should give proper briefing to students prior to the industrial interface
2 Should make the students aware of the industry environment and expectations.
3 Should coordinate regularly with the Organization especially with the training
manager.
4 Should take prop er feedback from the students after the training.
5 Should brief the students about the appraisals, attendance, marks, logbook and
training report.
6 Should ensure that change of organization is not permitted once the student has been
interviewed, selected and has accepted the offer.
7 Should ensure trainees procure training completion certificate from the organization
before joining institute.
3. Responsibilities o f The Hospitality Industry
UNIVERSITY OF MUMBAI
- 84 - First exposure: A young trainee‟s first industry exposure is likely to be the most influential in
that person‟s career. If the managers / supervisors are unable or unwilling to develop the skills
young trainees need to perform effectively, the latter will set lower standards than they are
capable of achieving, their self -images will be impaired, and they will develop negative attitudes
towards training, industry, and – in all probability – their own careers in the industry. Since the
chances of building successful careers in the industry will decline, the trainees will leave in hope
of finding other opportunities. If on the other hand, first managers/supervisors help trainees
achieve maximum potential, they will build the foundations for a successful career.
Note : The guide associated with Industrial interface should be of Assistant Manager and above
rank of Human Resource / Training or any operational department where candidate is
undergoing his / her training.
In case of genuine reason like overseas Industrial T raining, Training as per company specific
training schedules, Medical reasons etc. principal may consider Industrial Training of minimum
20 weeks duration fit enough for completion of semester.
UNIVERSITY OF MUMBAI
- 85 - CANDIDATE SHALL BE A SSESSED FOR HIS PERF ORMA NCE DURING HIS
INDUSTRIAL TRAINING AS FOLLOWS:
APPRAISAL FORM FOR INDUSTRIAL TRAINING
CANDIDATE SHALL BE ASSESSED FOR HIS/HER PERFORMANCE DURING INDUSTRIAL
TRAINING AS FOLLOWS:
Appraisal form of Mr. / Ms. ___________________________________________________________
College Name: - ____________________________________________________________________
For the period: - From ________ to ________
Particulars Marks
50 45 40 35 30 25 20 15 10 Nil
1 Attendance & Punctuality
2 Personal Traits
a) Grooming & work ethics
b) Ability to learn & motivation level
3 Professional Traits
a) Team spirit & communication skills
b) General discipline & attitude
Total Marks 25 0 (Minimum Passing Marks 100 )
Note: -
Marks in each category shall be awarded out of 45 in 10 point scale.
Marks shall be awarded by any senior manager from operations and/or training/ HR
Manager based on the performance of candidate.
These marks make internal marks component for University of Mumbai semester fifth
examination.
It is mandatory to put name and Signature of appraiser and seal of organization in the form,
else it shall be considered invalid.
Com ments: -
Name & Signature of Appraiser Seal of the Organizati on
UNIVERSITY OF MUMBAI
- 86 - Practical
SEMESTER –VI
Quantity Food Production (Indian regional cuisine)
Objectives of course: -
Objective of course is to know how to prepare Indian regional food in quantity.
Specific learning outcome: -
On completion of this module the student shall have a thorough knowledge and be able to
prepare food of different regions like Avadh , Tamil Nadu , Punjab, Kerala, Hyderabad , Goa,
Rajasthan, Bengal, Maharashtra, Karnataka, Kashmir, Gujarat, Uttar Pradesh, Madhya Pradesh,
Bihar, Assam, Meghalaya, Mizoram, Meghalaya, Sikkim , Tripura And Manipur .
Menu
No. Quantity Food Production ( Indian regional cu isine) 120 Hours
ACTIVITY 1
AVADH 1
a) Tomato Shorba
b) Murg Wajidali
c) Malai Kofta
d) Sheermal
e) Sevian ka Muzaafar
AVADH 2
a) Panna
b) Machchli ka Salan
c) Paneer Chaman
d) Tandoori Roti
e) Phirni
ACTIVITY 2
TAMILNADU 1
a) Rasam
b) Kozhi Chettinad
c) Avrakkai Poriyal
d) Lemon Rice
e) Paal Poli
TAMILNADU 2
a) Dosa
b) Sambar
c) Erha Kari
d) Avial
e) Masaru Anna
f) Kesari Pysam
ACTIVITY 3
PUNJABI 1
a) Kaanji
b) Makhani Chooze
UNIVERSITY OF MUMBAI
- 87 - c) Dal Makhni
d) Kadai Paneer
e) Tandoori Roti
f) Kesari Kheer
PUNJABI 2
a) Aloo Chat
b) Fish Amratsari
c) Sarson Ka Saag
d) Makki ki Roti
e) Chole Bathure
f) Gajar Halwa
ACTIVITY 4
KERALA 1
a) Puli Rasam
b) Kozhi Varthakari
c) Kootu
d) Malabari Paratha
e) Purupu Pysam
KERALA 2
a) Appam
b) Meen Curry
c) Veg. Stew
d) Payaru Thoran
e) Paal Pysam
ACTIVITY 5
HYDERABAD 1
a) Shammi Kabab
b) Gosht Banajara
c) Paneer Pasanda
d) Saffron PUlao
e) Qubhani ka Meetha
HYDERABAD 2
a) Chappali Kabab
b) Murg Zaffrani
c) Baghare Baingan
d) Bakarkhani
e) Sahi Tukra
ACTIVITY 6
GOA 1
a) Amboti Saar
b) Goan Fish Curry
c) Prawn Balchao
d) Cabbage Foogath
e) Rice
f) Dodal
GOA 2
UNIVERSITY OF MUMBAI
- 88 - a) Chicken Cafareal
b) Pork Vindaloo
c) Vegetable Caldien
d) Sanna
e) Dosh
ACTIVITY 7
RAJASTHAN 1
a) Machchli ka soola
b) Murg ke Boothe
c) Paneer Mircha
d) Phulka
e) Rice
f) Jalebi
RAJASTHAN 2
a) Mahi Kabab
b) Lal Maans
c) Gatte ka Saag
d) Pulka
e) Rice
ACTIVITY 8
BANGALI 1
a) Nimki
b) Kosha mangsho
c) Ghughi
d) Lucchi
e) Rice
BANGALI 2
a) Macher Jhol
b) Potler Dalma
c) Cholar Dal
d) Rice
e) Rasgulla
ACTIVITY 9
MAHARASHTRA 1
a) Kokam Saar
b) Mutton Kolhapuri
c) Kothambir Vadi Rasa
d) Thali Pith
e) Shreekhand
MAHARASHTRA 2
a) Koshimbir
b) Kombi Chacooty
c) Matki Chi Usal
d) Amti
e) Pooran Poli
UNIVERSITY OF MUMBAI
- 89 - ACTIVITY 10
KARNATAKA 1
a) Kuduta Saar
b) Kozhi Curry
c) Kai Kajpu
d) Rice
e) Chiroti
KARNATAKA 2
a) Tomato Saar
b) Kori Gassi
c) Masuru Anna
d) Masala Badane Kayi
e) Mysoor Pak
ACTIVITY 11
KASHMIR 1
a) Kashmiri Shorba
b) Mutton Roganjosh
c) Navratan Khorma
d) Kashmiri Pulao
e) Shufta
KASHMIR 2
a) Mint Shorba
b) Murgh Dhaniwal Korma
c) Dum Aloo Kashmiri
d) Saffron Pulao
ACTIVITY 12
GUJRAT 1
a) Patra
b) Flower and Tamata Shak
c) Undio
d) Theplas
e) Doodha Pak
GUJRAT 2
a) Dhokla
b) Vaigan Shak
c) Gujrathi Kadhi
d) Poori
e) Amrakhand
ACTIVITY 13
Uttar Pradesh
a) Mutton Kofta
b) Bindi Ka Salan
c) Arhar Ki Daal
d) Allahabad Ki Tehri
e) Doodhi Halwa
UNIVERSITY OF MUMBAI
- 90 - Madhya Pradesh
a) Papad Ki Sabzi
b) Bhopali Gosht Korma
c) Sabudana Khichdi
d) Dal Bafla
e) Palak Puri
ACTIVITY 14
Andra Pradesh
a) Andhra Pepper Chicken
b) Gutti Vankaya Kura
c) Pesarattu
d) Boorelu
Bihar
a) Litti Chokha
b) Chana Ghugni
c) Dal Puri
d) Khajuria
ACTIVITY 15
Cuisine from north -east states
Menu 1
a) Tenga (Assam)
b) Jadoh ( Meghalaya)
c) Bai (Mizoram)
d) Egg Daal (Meghalaya)
e) Boiled Rice
Menu 2
a) Thupka (Sikkim)
b) Misa Mach Poora ( Meghalaya)
c) Awan Bangwi (Tripura)
d) Aloo Kangmet ( Manipur)
e) Rice
Project :-
Objectives of course: -
Objective of course is to study types of project, project approaches, criteria of good research,
project design & methods of data collection, report presentation technique and submission of
project on time.
Specific learning outcome: -
On completion of this module the stud ent shall have a thorough knowledge and be able to
define/describe/list/illustrate -
UNIVERSITY OF MUMBAI
- 91 - 1. Meaning and objectives of project
2. Types of project
3. Project approaches
4. Criteria of good research
5. Problem faced by researches
6. Meaning and need for project design
7. Features a nd important concept relating to project design
8. Methods of Data Collection
9. Compilation of report
10. Presenting the report
11. Group Discussion
Unit Project 45 hours
Unit 1
1.1
1.2
1.3
1.4
1.5
1.6
Unit 2
2.1
2.1.1
2.1.2
2.1.3
2.1.4
2.2
2.2.1
2.2.2
Unit 3
3.1
3.2
3.3
3.4 Candidates have to submit a Project in any of the core subject under the
guidance of any faculty; the project shall be based on r esearch
methodology taught in the theory class to prepare students on how to
approach the subject of Research Project. Inputs can be given to the
students during the institute tenure.
Introduction to project writing
Meaning and objectives of project
Types of project
Project approaches
Criteria of good research
Problem faced by researches
Pictorial representation and interpretations
Project design & methods of data collection
Project Design
Meaning and need for project design
Features and important concept relating to project design
Different project design
Important experiment al designs
Methods of Data Collection
Collection of primary data
Different methods to collect secondary data
Report presentation technique
Compilation of report
Presenting the report
Group discussion
Submission of project
UNIVERSITY OF MUMBAI
- 92 - 1. Question Paper Pattern :-
Faculty of Science
(Undergraduate Programmes)
Scheme of Examination -
The performance of the learners shall be evaluated into two components. The learners
Performance shall be assessed by Internal Assessment with 25% marks in the first component by
conducting the Semester End Examinations with 75% marks in the second component. The
allocation of marks for the Internal Assessment and Semester E nd Examinations are as shown
below:-
Internal Assessment -
Internal Assessment - 25% 25 marks.
Duration - These examinations shall be of an hour duration. 1 Hr.
a) Theory 25 marks
Sr. No Evaluation type Marks
1 One class Test* 20
2 Active participation in routine class instructional deliveries Overall
conduct as a responsible student, manners, skill in articulation,
leadership qualities demonstrated through organizing co -curricular
activities, etc. 05
b) Note: - As per previous ordinance there will not be any internal examination for practical.
Semester End Examination –
Undergra duate Programmes of F. Y. B. Sc MHS , S. Y. B. Sc MHS and T. Y. B. Sc MHS.
Semester End Theory Assessment - 75% 75 marks
1. Duration - These examinations shall be of 2.5 hours duration.
2. Theory question pape r pattern :-
i. There shall be five questions. All questions will be of 15 marks.
ii. On each unit, there will be one question .
iii. First & fourth question will be based on entire syllabus.
iv. All questions shall be compulsory . Question No Two, Three and Four will be
with inter nal choice within the questions (30 marks with internal options).
v. Questions may be sub divided into sub questions as a, b, c, d & e, etc & the
allocation of marks depends on the importance or weight age of the topic.
3. Passing Standard: -
“Passes” means minimum grade „D ‟ or above in 10 point scale
“Fails” means grade „F‟ in 10 point scale
The learners to pass a course shall have to obtain a minimum of 40% marks in aggregate for
each course where the cour se consists of Internal Assessment and Semester End Examination.
The learners shall obtain minimum of 40% marks (i.e. 10 out of 25) in the Internal Assessment
and 40% marks in Semester End Examination (i.e. 30 out of 75) separately, to pass the course
and minimum of Grade D in each course , wherever applicable, to pass a particular semester. A
learner will be said to have passed the course if the learner passes the Internal Assessment and
Semester End Examination together.
UNIVERSITY OF MUMBAI
- 93 - Performance grading: -
The performance grading of a learner shall be on the ten point ranking system as under:
Marks Grade Points Grade Performance
80 & Above 10 O Outstanding
70 to 79.99 9 A+ Excellent
60 to 69.99 8 A Very Good
55 to 59.99 7 B+ Good
50 to 54.99 6 B Above Average
45 to 49.99 5 C Average
40 to 44.99 4 D Pass
39.99 & below 0 F
(Fail/Unsatisfactory) Fail
The performance grading shall be based on the aggregate performance of internal assessment
and semester end examination.
Note: -
Question Paper Pattern for Periodical Class Te st for Courses at UG Programmes.
Written Class Test (20 Marks)
Q. No Marks
1 Define / Terminologies / Match the Column / Fill in the Blanks /
Multiple Choice Questions (½ Marks each) 05 Marks
2 Answer in One or Two Lin es (Concept based Questions)
(1 Mark each) 05 Marks
3 Answer in Brief (Attempt Any Two of the Three) (5 Marks each) 10 Marks
Note: - As per previous ordinance there will not be any internal examination for practical.
Question Paper Pattern for Semester End Examination for Courses at UG Programmes
Semester End Examination (75 Marks)
Q. No Sub Q No Marks
1 a, b, c, Define / Terminologies / Match the Column / Fill in the
Blanks / Multiple Choice Questions (1 Marks each) 15 Marks
2 Attempt Any Three Questions out of the Six. (5 Marks each) 15 Marks
3 Attempt Any T hree Questions out of the Six. (5 Marks each) 15 Marks
4 Attempt Any Three Questions out of the Six. (5 Marks each) 15 Marks
5 Attempt Any Three Questions out of the four (5 Marks each) 15 Marks
Note – It is noted that the amended regulation 8435 is to be implemented to all Semesters i.e.
Semester I to Semester VI to all Undergraduate programmes, simultaneously, under faculty of
Arts, Comme rce and Science fro m the academic year 2014 – 2015 or issued time to time by
Iniversity of Mumbai.
UNIVERSITY OF MUMBAI
- 94 - CARRY FORWARDS OF MARKS IN CASE OF A LEARNER WHO FAILS IN THE
INTERNAL ASSESSMENT AND/OR SEMESTER END ASSESSMENT IN ONE OR
MORE SUBJECTS:
A) INTERNAL ASSESSM ENT:
Eligibility norms to appear for the additional class test or assignment for learners who remained
absent:
a) The learner must apply to the Head of the Institution giving the reason(s) for absence
within 8 days of the conduct of the examination along with the necessary documents and
testimonials.
b) If the learner is absent for participation in Inter Collegiate even ts, State or National or
International level events, Training camp or coaching camp organized by authorized
university or state or national or international bodies, NSS / NCC Events / Camps /
cultural activities / sports activities / research festival or a ny other activities authenticated
by the head of the institution, the head of the Institution shall generally grant permission
to the learner to appear for the additional class test or assignment.
c) The Head of the Institution, on scrutiny of the documents and testimonials, may grant the
permission to the learner to appear for the additional examination.
1) A learner who PASSES in the Internal Examination but FAILS in the Semester End
Examination of the course shall reappear for the Semester End Examination of that course.
However his/her marks of the Internal Examinations shall be carried over and he/she shall be
entitled for grade obtained by him/her on passing.
2) A learner who PASSES in the Semester End Examination but FAILS in the Internal
Assessment of the course shall reappear for the Internal Examination of that course. However
his/her marks of th e Semester End Examination shall be carried over and he/she shall be entitled
for grade obtained by him/her on passing.
3) For Courses with or without practical‟s In case of a learner who is reappearing for the Internal
Examination, the examination will consist of one project on a topic given by the concerned
subject teacher of 25 marks which will be divided into 15 marks for the project work , 05 marks
for the presentation and 0 5 marks for the viva and the interaction.
4) The Additional Class Test must b e conducted 15 days prior to the commencement of the
Semester End Examination after following the necessary procedure and completing the
formalities.
B) SEMESTER END EXAMINATIONS
Regulation 8438
Eligibility for admission to Semester V (Third year) o f UG programs (aided and non -aided) in
Faculty of Scien ce is amended as follows -
Learner shall have passed Semester I, II, III and IV in full
OR
Learner shall have passed Semester I and Semester II in full and secured ATKT in Second Year
by failing in
For programs with 900 and above marks in not more than Three Courses in each of Semester III
and IV
UNIVERSITY OF MUMBAI
- 95 - For programs with less than 900 marks in not more than Three Courses with not more than total
200 marks in each of Semester III & IV
OR
Learner shall have pa ssed Semester III and Semester IV in full and secured ATKT in First Year
by failing in,
For programs with 900 and above marks in not more than Three Courses in each of Semester I
and II
For programs with less than 900 marks in not more than Three Courses with not more than total
200 marks in each of Semester I & II.
A learner shall be allowed to keep terms for Semester VI irrespective of grades obtained in each
course of Semester V.
The result of Semester VI shall be kept in abeyance until the l earner passes each of Semester I,
Semester II, Semester III, Semester IV and Semester V in full.
ADDITIONAL EXAMINATION
ELIGIBILITY TO APPEAR FOR ADDITIONAL SEMESTER END EXAMINATION:
A learner who does not appear i.e. remains absent in some or all the courses on medical grounds
or for representing the college / university in sports, cultural activities, activities of NSS, NCC
or sports training camps conducted by recognized bodies / c ompetent authorities or for any other
reason which is considered valid under exceptional circumstances and to the satisfaction of the
Principal or the Head of the Institute OR fails n some or all the subjects is eligible to appear for
the additional examin ation.
A learner who does not appear for both the Internal Assessment and Semester End Examination
shall not be eligible to appear for the additional Semester End Examination. The additional
Semester End Examination shall be of two and half hours duratio n and of 75 marks per course.
The learner shall appear for the course of the Semester End Examination for which he/she was
absent or has failed. Learners who are punished under O.5050 are not eligible to appear for this
additional examination.
Regulation . 8439
(with effect from 2013 -14)
Additional Examination for Semester I and Semester II be held after the conduct of Semester II
Examination in March/ April every year and Additional Examination for Semester III and
Semester IV be held after the conduct o f Semester IV Examination in March / April every year.
However, Additional Examination for Semester II and Semester IV be held after 20 days and
before 40 days from the date of declaration of result of the respective Semester End
Examination.
Grade Impro vement: -
For improvement of grade in CBGS System, students of under graduate shall reappear for
examination of any two semester end examination. (C UG/09/2016 -17)
Gracing: -
The gracing shall be carried out as per existing ordinances of the University in force.
UNIVERSITY OF MUMBAI
- 96 - Grace marks for sports and NSS: - In the case of credit based grading system(CBGS) the (0.1)
will be added in the final grade to the GPA. However, if the benefit is given to for passing the
subjects the same may be proportionately deducted from the total grade point (0.1) shall be
deducted from final grade, for every one mark given for passing the subjects.
Examination for Ex -student: -
Learner‟s who are declared failed in one or more courses on account of failure at the Internal
Assessment and/ or Semester End Examinations or who have been allowed to keep terms for the
higher class shall appear as ex -student for the Internal Assessment and/or the Semester End
Examination in the failed course at the examinations held by their respective college.
Examination for the ex -students will be held at least 15 days prior to the Semester End
Examination of the next Semester as per the pattern of the course in the respective (failed)
semester ex am.
2. Pattern of Practical Exam :-
Note: - Total 60 Students. 30 s tudents batch for each practical with sufficient staff as per
guidelines shall be arranged.
\
Practical
SEMESTER –I
Food Production -I (Practical) :-
Scheme of Examination: ( 100 marks)
Candidate will be given a menu comprising of 4 dishes.
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 als o 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 &
Securing
10 8 16 16 16 16 10 8
Food & Beverage Service -I (Practical) :-
Scheme of Examination (Practical)
Semester end assessment - 100 marks
Assessment will be done as follows
Journal Grooming Identification of cutlery /
crockery/ glass ware /
hollow ware Cover
laying Service
Activity Viva -voce
10 10 20 20 20 20
Accommodation & Facility Management -I (Practical) :-
Semester end assessment - 100 marks
UNIVERSITY OF MUMBAI
- 97 - A candidate will be given a 2 activities room cleaning and special cleaning of any surface
or area.
Assessment will be done as follows -
Journal Grooming Work sheet Activity One Activity Two Viva -Voce
20 10 10 20 20 20
Practical
SEMESTER –II
Maritime Studies -II (Practical) :-
Maritime Studies -II (Practical) 60 Hours
1. Personal Safety & Social Responsibilities
2. Personal Survival Technique
3. Fire Prevention & Fire Fighting
4. Proficiency in Elementary First Aid
5. Augmentation Course
6. Harbour visit or familiarization of ship by using audio -visual aids.
Note:
The conduct of STCW courses is strictly carried out as per the guidelines
of D.G Shipping; who in turn being direc ted by International Maritime
Organization, these guidelines may be modified/ changed time to time and
instructed by D.G Shipping through its training circulars or as the case
may be.
As of now, the basic five safety courses/ modules under STCW 2010 may
be taken in one go for 1 4 days and the contact hours allotted to these
courses/modules may be allocated to other subjects in weekly time table
to make up the loss of classes during these 1 4 days.
As the theory contents of these modules is repetitive, up to 50% of theory
hours can also be utilized towards the conduct of these modules.
The marks obtained by student during these courses may be averaged out
to fit in University of Mumbai examination scheme and shall reflect in II
semester mark -sheet.
The college may curtail/use vacations/weekly offs, if required, to conduct
these courses.
Food Production -II (Practical) :-
Scheme of Examination: (10 0 marks)
Candidate will be given a menu comprising of 4 dishes.
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 stipu lated
time.
Assessment will be done as follows –
UNIVERSITY OF MUMBAI
- 98 - Journal Indent Sheet
& plan of
work Colour Consistency Taste Texture Viva -
voce Personal
Grooming,
Cleaning &
Securing
10 8 16 16 16 16 10 8
Food & Beverage Service -II (Practical) :-
Scheme of Examination (Practical)
Semester end assessment - 100 marks
A candidate will be given a menu to compile and laying table for it.
Assessment will be done as follows
Laboratory journal to be submitted at the end of each term for assessment.
Journal Grooming Menu
Plannin g Cover laying F&B Service Viva –voce
10 10 20 20 20 20
Accommodation & Facility Management -II (Practical) :-
Semester end assessment - 100 marks
A candidate will be given a 2 activities room cleaning and special cleaning of any surface
or area.
Assessment will be done as follows -
Journal Grooming Work sheet Activity One Activity Two Viva -Voce
20 10 10 20 20 20
Practical
Semester –III
Maritime Studies -III (Shipboard computer applications) -(Practical) :-
Conduct of Practical Examination (100 marks)
Assessment will be done as follows –
Journal Online Examination Viva – Voce
10 80 10
Food Production and Patisserie -I (Practical) :-
Scheme of Examination: ( 100 marks)
Candidate will be given a menu comprising of 5 dishes/ products (main course and bakery
& confectionary ).
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
stipu lated 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 & Sec uring
10 20 20 20 20 10
UNIVERSITY OF MUMBAI
- 99 - Food & Beverage Service -III (Practical) :-
Conduct of Practical Examination (100 marks)
Assessment will be done as follows –
Journal Personal
Grooming Work Sheets Activity 1 Activity 2 Viva – Voce
10 10 20 20 20 20
Practical
SEMESTER –IV
Maritime Studies -IV (Practical) :-
Conduct of Practical Examination ( 100 marks)
Assessment will be done as follows –
Maritime Studies -IV (Practical) 30 hours
1. Oil Tanker Familirization
2. GasTanker Familirization
3. Chemical Taker Familirization
4. Seafarers Public Health Awareness Programme
5. Awareness on Security Training for Seafarers
The conduct of these courses is strictly carried out as per the guidelines of D.G
Shipping; who in turn being directed by International Maritime Organization,
these guidelines may be modified/ changed time to time and instructed by D.G
Shipping through its training circulars or as the case may be.
Courses/ modules may be taken in one go (for full day duration) as per
specifications and the contact hours allotted to these courses/modules may be
allocated to other subjects in weekly time table to make up the loss of classes
during these days.
The marks obtai ned by student during these courses may be averaged out to fit
in University of Mumbai examination scheme and shall reflect in II semester
mark -sheet.
The college may curtail/use vacations/weekly offs, if required, to conduct these
courses.
The BOS can take decision on addition /deletion/modification of practical
components of semester IV as per D.G Shipping guidance and industry
recommendations and instruct the same to colleges conducting this programme.
Food Production and Patisserie - II (Practical ):-
Scheme of Examination: ( 100 marks)
Candidate will be given a menu c omprising of 5 dishes/ products (main course and bakery
& confectionary ).
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.
UNIVERSITY OF MUMBAI
- 100 - Assessment will be done as follows –
Journal,
Indent Sheet &
plan of work Colour Consistency Taste Texture Viva -voce,
Personal Grooming,
Cleaning & Securing
10 20 20 20 20 10
Food & Beverage Service -IV (Practical) :-
Conduct of Practical (100 marks)
Assessment will be done as follows –
Journal Personal
Grooming Work Sheets Activity 1 Activity 2 Viva - Voce
10 10 20 20 20 20
Accommodation & Facility Management –IV (Practical) :-
Semester end assessment - 100 marks
A candidate shall be given any two activities based on curriculum
Assessment will be done as follows -
Journal Grooming Work sheet Activity One Activity Two Viva -Voce
20 10 10 20 20 20
Practical
SEMESTER –V
Industrial Training: -
Semester end assessment - 750 marks
Industrial Training (22 Weeks)
22 weeks of Industrial Training at any Hotels / Hospitality outlets or off shore installation to be
conduct in fifth semester B. Sc. Maritime Hospitality Studies.
Objective of industrial interface is to provide to students the feel of the actual working
environment and to gain practical knowledge and skills, which in turn will motivate, develop
and build their confidence. Industrial interface is also expected to pr ovide the students the basis
to identify their key operational area of interest.
The guide associated with Industrial interface should be of Assistant Manager and above rank of
Human Resource / Training or any operational department where candidate is un dergoing his /
her training.
In case of genuine reason like overseas Industrial Training, Training as per company specific
training schedules, Medical reasons etc. principal may consider Industrial Training of minimum
20 weeks duration fit enough for completion of semester.
UNIVERSITY OF MUMBAI
- 101 - INDUSTRIAL TRAINING – External Exam
Sr.
No. Name of Students External Marks
Log Book Training
Report Viva – Voce &
Presentation Sub Total
(Minimum
Passing 300)
(250) (250) (250) (750)
Practical
SEMESTER –VI
Quantity Food Production (Indian regional cuisine) :-
Semester end assessment - 100 marks
Since semester VI is bulk cooking - one group of students shall prepare one dish/menu in
bulk
Group size and dish /menu shall be decided by the H.O.D and Principal.
The practical ca n be conducted in two sessions (30 students per session)
Indent sheet and plan of work sheet to be filled individually by the candidate.
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
&
Securing
Individual
activity Individual
activity Group
Activity Group
Activity Group
Activity Group
Activity Individual
activity Individual
activity
10 8 16 16 16 16 8 10
3. Scheme of Evaluation of Project / Internship :-
PROJECT :-
NOTE: Classes for unit 1, 2 & 3 shall be conducted at the beginning of the academic year
only and after that student will be given time to make their projects.
Candidate is required to submit his/her project report in duplicate one month prior to final
examinations. One copy will be kept with the college for future references/ guidelines.
Conduct of Practical Examination
Semester end assessment - 100 marks
Assessment will be done as follows –
Project Report
(Timely
submission
and quality of
report) Presentation Group
Discussion Viva voce Importance of choice
of topic in professional
sense/thought process ,
authenticity of data
and assumption.
20 20 20 20 20
UNIVERSITY OF MUMBAI
- 102 - Evaluation of Projects (Where ever Applicable)
i) A learner who passes in all the theory papers but does not secure minimum grade „D ‟ in
project as applicable has to resubmit a fresh project till he/she secures a minimum grade „ D‟.
His/her marks and/or grades in the theory papers that the learner has passed will be carried
forward but he/she shall be entitled for grade “ D” on passing.
ii) The evaluation of project and viva'voce examination shall b e by awarding grade in the ten
point scale as giv en above.
iii) A learner shall have to obtain minimum of grade „ D‟ (or its equivalent marks) in project
evaluation and viva/voce taken together. i.e. 40% marks in project work.
Subject where there are more than one papers/course s, the credits and grad e will be awarded
only when he/she obtains grade „ D‟ or above in ten point scale in each of the paper/course.
The course in which grade „ D‟ or above is obtained, the credits of that course will be carried
forward and will be put in credit bank till he/sh e gets grade „ D‟ or above in papers/paper in
which learner has failed to get minimum grade „ D‟.
4. List of Suggested Reading :-
Maritime Studies: -
Reference Books: -
1) Practical knots and rope works, Bland ford, Percy, W. Tab books Inc
2) Safety and Survival at Sea, 1980, LEE, ECB & Others, New York, WW Norton and
co.
3) Model course crowd management, IMO, London
4) Solas, 2001, Consolidated edition, Mumbai, Sterling Book House
5) Human learning, Jeanne. E.O, Third, 1999, Prentice Hall,New jersey
6) Learning to learn, Kenneth a kiewra, Nelson F. Dubois, 1998, Allyn and Bacon
7) Basic Managerial Skills for all, E.H. Megrath, Third, 1989, Prentice hall of India Ltd.
8) Managing Time, Dr.R.L.Bhatia, First, 1994, Wheeler Publishing
9) Manage Your Time, Tim Hindle, 1998, Drling Kindersley
10) Team Building, Glenn Parker, First, 2002, Viva Books Pvt Ltd. Mumbai
11) Leadership Training, Elizabeth M. Christopher, First, 2002, Viva Books Pvt Ltd.
Mumbai
12) Relevant DG Shipping MS notices and training circulars
Food Production and Patisserie: -
Reference Books: -
1) Bakery materials & methods, A. R. Daniel
2) Basic Bakery, J. C. Dubey, 1st, 1992, G. N. Danri, G. D. Enterprise, B/13, 1st Floor,
389/91, JSS Road, Mumbai.
3) Basic Pastry Work Techniques, L. G. Nicollello & J. Dinsdall
4) Bread, Eric Treuille & Ursula Ferrigrio
5) Cake Icing & Decorating, Handship, Carole
6) Cruising Cuisine, Kay Pastorius, 1997, Warsash Nautical Books 6, Dibles Road,
Warsash, Sonthampton 5031, 9 H2, UK
7) Food Commodities, Bernard Davis, 4th, 1998, William Heinmen Ltd. 15, Queens
Street, May Fair, London
8) Food Production Operations – Parvinder S. Bali -Oxford Publication
9) Ice Cream, Sophie Hale
UNIVERSITY OF MUMBAI
- 103 - 10) Ice Cream, Sophie Hale
11) Kitchen a float galley management & meal preparation, Joy Smith, 2002, Warsash
Nautical Books 6, Dibles Road, Warsash, Sonthampton 5031, 9 H2, UK
12) Modern Cookery for Teaching and Trade, Thangam E. Philip, 4th Vol., 1996, Orient
Longman Ltd., Mumbai.
13) Modern Cookery Vol I & Vol II, Thangam E. Philip
14) Pizza Toppings, Hamlyn
15) Professional Baking, Wayne Gisselen, 2nd, 199, John Weily & Sons 605, 3rd
Avenue, N. Y.
16) Professional Baking, Wayne Gisslen
17) Professional Charcuterie – David Harvey - Wiley Publication
18) Professional Chef, American Culinary Institute, 1996, John Liley & sons, New York.
19) Professional Cooking, 4th, 1992, John Weily & Sons 605, 3rd Avenue, N. Y.
20) The Art & Science of Culinary Preparation, Jerald W. Chesser, 2003, Education
Institute of American Culinary Federation
21) The care & feeding of sailing crew, Lin Pardey wit h Larry Pardey, 1995,Warsash
Nautical Books 6, Dibles Road, Warsash, Sonthampton 5031, 9 H2, UK
22) Theory of Catering, Kinton Ceserani, 7th, 1996, Hodder & Stoughton Educational,
338, Euston Road, London
23) Theory of Cookery, Krishna Arora, 1988, New Delhi, Frank Bros. & Co.
24) Theory of Cookery, Krishna Arora, 2nd, 1992, Frank Bros & Co. Ltd, 4675, Darya
Ganj,New Delhi
25) Understanding Baking, Joseph Amendola, Donald Lundberg
Food and Beverage Service: -
Reference Books: -
1) Cruising Cuisine, Kay Pastorius, 1997, Warsash Nautical Books 6, Dibles Road,
Warsash, Sonthampton 5031, 9 H2, UK
2) Food & Beverage Service, Sudhir Andrews, Tata McGraw Hill Publications, New
Delhi.
3) Food and Beverage Management, Bernard Davis, Edward Lockwood, Second, 1994,
Butterworth Heinemann
4) Food and Beverage Management, Bernard Davis, Edward Lockwood, Second, 1994,
5) Food and Beverage Service, Dennis Lillicrap, John Cousins Robert Smith, Fifth,
1998, Hodder and Stoughton Educational, 338 Euston Road, London
6) Food Service Facilities and Planning, Edward A Kazarian, Third, 1989, John Wiley
and Sons
7) Hotel Law by Amitabh Devendra
8) How to Manage a successful bar, Christopher Egerton Thomas, 1994, John Wiley
9) Marketing by Menu, Nancy Loman Scanlon, Third, 1999, John Wiley
10) Pocket Wine Book, Hugh Johnson, Twentieth, 1997, Mitchelle Beazley, Michelin
House, 81 Fulham Road, London SW3 6RB
11) Professional Food & Beverage Service Management, Brian Varghese
12) Spirits and Liquors, Rosalind Cooper, First, 1982 M.P Books, P.O Box 5367,
Tucson, AZ 8573
13) The Book Of Wine, Stuart Walton, First, 1997, Joanna Lorenz Annez Publishing
Ltd., Hermes House, 88 -89 Black Friars Road, London SEI SHA
14) The Cant Go Wrong Book of Drinks, Shatbhi Basu, First, 1999, Business
Publications Inc., 229/ A, Krantiveer Rajguru Marg, Girgaon, Mumbai
15) The care & feeding of sailing crew, Lin Pardey with Larry Pardey, 1995,Warsash
Nautical Books 6, Dibles Road, Warsash, Sonthampton 5031, 9 H2, UK
16) The International Guide to Drinks, United Kingdom Bartenders' Guild, 1994,
UNIVERSITY OF MUMBAI
- 104 - Vermilion, Random House, 20 Vauxhall Bridge road, London SW 1V2SA
17) The New Wine Companion, David Burroughs and Norman Bezzant, Second, Wine
and Spirits Education Trust
18) The Penguin Wine Book, Pamela Vinoyke Prile, First, 1984, Allen Lae Penguin
Books Ltd. 536, Kings Road, London SWIO OUH
19) The World Atlas of Wine, Hugh Johnson, Fourth, 1994, Mitchelle Beazley, Michelin
House, 81 Fulham Road, London SW3 6RB
20) Waiter and Waitres Training Manual, Sandra J. Dalmer,Kurt W. Kohl, Fourth, 1996,
John Wiley
Accommodation and Facilities Management: -
Reference Books: -
1) Facilities Management And Maintenance, Quah, McGraw -Hill ISE
2) Facilities Management and the Business of Space, Wes McGregor,Danny Shiem -
Shin Then, Arnold Publishers
3) Facilities Management in Networked Organisations, Bob Grimshaw,Blackwell
Publishers
4) Facilities Management, Trevor Payne,Chandos Publishing (Oxford)
5) Facility Management: Risks and Opportunities, Bev Nutt, Peter McLennan
6) Facility, Location, and Land Use, Chan, Taylor & Francis Group
7) Fibres and Fabrics, Brenda Piper, Long Man Group Publications
8) Front Office Management, S K Bhatnagar, Frank Bros & Co ( Publishers) Ltd., New
Delhi.
9) Hotel Engineering Management, Gajanan Shirke, Shroff Publishers & Distributors
PVT LTD, Navi Mumbai.
10) Hotel Facility Planning, Tarun Bansal, Oxford University Press, New Delhi.
11) Hotel Front Office Training Manual, Sudhir Andrews, Tata Mc Graw Hill
Publications
12) Hotel Housekeeping operation and management, G Raghubalan & Smritee
Raghubalan, Oxford University Press, New Delhi.
13) Hotel Housekeeping Training Manual, Sudhir Andrews, Tata Mc Graw Hill
Publications
14) Hotel Management and Operations, Denney G Rutherford & Michael J O‟Fallon,
John Wiley & Sons, Inc, New Jersey.
15) Hotel, Hostel and Hospital Housekeeping, Joan C Branson & Margaret Lennox,
Edverd Arnold Publications
16) Modern Household Science, Eva Mling, Allman Publications
17) Professional Management of Housekeeping operations, Robert J. Martin, Jhon Weily
& Sons 605,3rd Avenue, N.Y.
Cost & Financial Management -
Reference Books: -
1) Accountancy - R. L. Gupta
2) Accuracy in Food Costing and Purchasing, Francis T. Lynch, Amazon.com
3) Budgeting, costing and controls, Ozi D‟cunha & Gleson D‟cunha, 2001, Dicky‟s
enterprise
4) Business Accountancy – Frank Woods, Pitman Publishing
5) Effective Financial Management, Anmol Publications
UNIVERSITY OF MUMBAI
- 105 - 6) Elements of Accountancy – Artbony, Addision & Wesley
7) Elements of Accounts, TS Grawal – S., Chand & Co.
8) Financial Management, Agarwal; Banerjee; Pragati Prakashan
9) Financial Management, Anmol Publications
10) Financial Management, IM Pandey, Vikas Publishing House (Published: 1999)
11) Financial Management, Kulkarni, P.V; Satyaprasad, B.G; Himalaya Publishing
House (Published: 200 2)
12) Financial Management, Viva Books
13) Financial Planning and Management, Ghosh, Anmol Publications (Published: 1999)
14) Financial Planning for the Entrepreneur, by Vaughn, Donald E.; Publisher: Prentice
Hall (Published: 7/1996)
15) Food & Beverage Management, Sally Stone & Richard Kotas, 1998 & 1994
16) Principles of Food, Beverage, and Labor Cost Controls, Paul R. Dittmer and J.
Desmond Keefe, amazon.com
17) Ratio Analysis for Small Business, Sanzo, Richard; Books for Business (Published:
5/2005
18) Strategic Financial Management, Deep and Deep Publications
Soft Skills &Corporate Communication: -
Reference Books: -
1) 101 ways to better communication, Elizabeth Hierney, 1st Edition, 2001, Kogan
Page
2) Organizational Behavior, Fred Luthans, Sixth, 1992, McGraw Hill
3) How to Assert Yourself, Listen to Others, and Resolve Conflicts, Robert Bolton
4) Communication Skills, Leena, Sen; Publisher: Prentice Hall of India
5) Communication Skills, Frank Brothers and Company LTD
6) Communication Skills (For the Unive rsity of Mumbai), by Srinivas; Publisher: Tata
Mcgraw Hill
7) Communication Process in Organizations, D.S. Dahiya, Rawat Publications
8) Human learning, Jeanne. E.O, Third, 1999, Prentice Hall,New jersey
9) Learning to learn, Kenneth a kiewra, Nelson F. Dubois, 1998, Allyn and Bacon
10) Basic Managerial Skills for all, E.H. Megrath, Third, 1989, Prentice hall of India Ltd.
11) Independent Study Techniques, P.D. Kulkarni & B.B. Sharama, 1986, T.T.T.I.,
Chandigarh
Food Science :-
Reference Books: -
1) Handbook of food & nutrition
2) Food microbiology
3) Food hygiene & sanitation
4) Nutritive value of Indian foods, Gopalan, 1995, Jacob Michael, Delhi
5) A trainee guide for managers of food service establishments, 1991, CBS Publishers
& Distributors
6) Safe food handling, Stanley Thomas
7) The Prevention of food poisoning, Jill Trickett, 1992
8) Catering Management, an integrated approach, Sethi / Mohini, New Delhi, 1987,
Wiley Eastern Ltd,
9) Industry Guide to Good Hygiene Practice: Catering Guide Ships, 2004, Chadwick
House Group Ltd., 15, Hatfields, London – SE1 8DJ.
10) Catering Management, an integrated approach, Sethi / Mohini, New Delhi, 1987,
UNIVERSITY OF MUMBAI
- 106 - Wiley Eastern Ltd.
11) Industry Guide to Good Hygiene Practice: Catering Guide Ships, 2004, Chadwick
House Group Ltd., 15, Hatfields, London – SE1 8DJ.
Principles of Management ;-
Reference Books: -
1) Principles of Management, Agarwal & Banerjee, Pragati Prakashan
2) Principles of Management, Cliffs Notes, Ellen A. Benowitz,Publisher: Cliffs Notes
3) Principles of Management, R. N. Gupata, S.Chand & Company
4) Principles Of Management, N.Kumar, Anmol Publications
5) Principles of Management: Theory, Practices and Techniques, Nirmal Singh,Deep &
Deep Publishers
6) Principles of Management For All, IIMS Publications
7) Principles of Management and Industrial Psychology, T. A. Sivasubramaniam,T R
Publications
8) Principles of Management and Administration, Chandra Bose, Chandra, Prentice
Hall of India
9) Creativity In Management (Effective Decision Making By Thinking
Differ ently),Srinivas Shirur,Deep & Deep Publishers
10) Unlearning The Fifth Discipline: Power Politics And Control In Organnizations,
Devi Akella, Sage Publications
Environmental Studies :-
Recommended Books:
1) Erach Bharucha,text book of environmental studies, Universities
press/Orient Blackswan
2) Jagdish Krishnaswami, R J Ranjit Daniels, „Environmental Studies”, Wiley
India Private Ltd. New Delhi
3) Anindita Basak, „Environmental Studies”, Pearson
Deeksha Dave, “Text book of , „Environmental Studie s”, Cengage learning,
Thomason India edition
4) Benny Joseph , „Environmental Studies”, Tata McGRAW HILL
5) D L Manjunath, , „Environmental Studies”,Pearson
6) R Rajgopalan, , „Environmental Studies”, Oxford
7) Alok Debi, „Environmental science and Engineering”, University press
8) A Nagraj, Jeevan Vidya -A Primer
Entrepreneurship Skills :-
Reference Books: -
1) Entrepreneurship, Rajeev Roy, Oxfo rd University Press, New Delhi.
2) Entrepreneurship in the Hospitality, Tourism and Leisure industry, Alison Morrison,
Mike Remington and Claire Williams, Elsevier, But terworth -Heinemann,
Burlington.
3) The Dynamics of Entrepreneurial Development and Management, Vasant Desai,
Himalaya Pub lishing House Pvt. Ltd. Mumbai.
4) Entrepreneurship & Small Business Managemen t, Siropolis, Al l India Publishers
Distributors
5) Effective Entrepreneurship Management, Anmol Publications
6) Entrepreneurship in the 2 1st Century, Rawat Publications
7) Development Banks and Entrepreneurship Promotio n in India, Mittal Publications
8) Successful Entrep reneurship, Kanishka Publishers
9) Handbook of Entrepreneurship Development - An Entrepreneurs Guide to Planning,
UNIVERSITY OF MUMBAI
- 107 - Starting, Developing and Managing a New Enter prise, Mangal Deep Publications
Strategic Management :-
Reference Books: -
1) Strategic Management, by Byars, Publisher: Mc Graw -Hill ISE (Published: 1996)
2) Strategic Management, by Pearce; Ro binson, Publisher: McGraw Hill
3) Strategic Management in Action, by Coulter, Mary K., Pre ntice Hall (Published:
10/2004)
4) Strategic Managem ent Of Energy Conservation, PR Shukhla, Pub lisher: Oxford &
IBH Publishing
5) Accounting And Management In Theory And Practice, by Pramanik , Alok Kumar,
Deep & De ep Publishers (Published: 2003)
6) Designing Knowledge Management Architecture: How To Implement Successful
Knowledge Management Programs, by Shukla, Archana, Publisher: Response Books
(Publis hed: 2003)
7) Business Policy And Strategic Management, by Cherunliam, Fra ncis; Himalaya
Publishing House
Marketing Management :-
Reference Books: -
1) Understanding the Hospitality Consumer, Alistair Williams, Butterworth Heinemann
2) Hotel Convention, Sales, Services and Operations, Pat Golde n-Romero, Butterworth
Heinemann
3) Entrepreneurship, Rajeev Roy, Oxford University Press, New Delhi
4) Entrepreneurship in the Hospitality, Tourism and Leisure industry, Alison Morrison,
Mike Remington and Claire Williams, Elsevier, Butterworth -Heinemann, Burlington
5) The Dynamics of Entrepreneurial Development and Management, Vasant Desai,
Himalaya Pub lishing House Pvt. Ltd. Mumbai.
6) Entrepreneurship & Small Business Management, Siropolis, Al l India Publishers
Distributors
7) Global Business Environments (Understanding Multicultural Behavior), Parhizgar,
Kamal Dean;Jaico Pub lishing House (Published: 2003)
8) Ethics In Business And Management Concepts, RP Ban erjee,Himalaya Publishing
House
Human Resourse Management :-
Reference Books: -
1) HRM In Tourism And Hospitality, Ross Lee, Thomson Learning
2) Job Analysis at the Speed of Reality, Darin E. Hartley, HRD Press0
3) Job Analysis: Methods, Research, and Applications for Human Resource
Management in the New Millennium, Brannick, Michael T.; Levine, Edward L.;
Levine, Edward L, Sage Publications
4) Human Resource Management, Bhattacharyya, Executive Excellence
5) Human Resource Management, V. K. Sharma, Viva Books
6) Human Resource Management And Human Relations, V. P. Michael, Himalaya
Publishing House
7) Managing Human Resource, DBN Murthy, UBS Publishers Distributors Ltd.
8) Performance Measurement And Management, D.K. Suri, Executive Excellence
9) Human Resource Management: Principles And Practice, Aquinas, Vikas Publishing
House
10) Managing People, VSP Rao, Executive Excellence
11) Human Resource Management - Text and Cases , K Aswathappa, Tata MC Graw
UNIVERSITY OF MUMBAI
- 108 - Hill Publicity Company Ltd, New Delhi
12) Human Resource Management In The Hospitality Industry - An Introductory Guide ,
Michael Boella & Steven Goss - Turner, Elsevier Butterworth - Heinemann ,
Burlington
13) Human Resource Management - Principles And Practice, P.C Aquinas, Vikas
Publicity House Pvt.Ltd New Delhi
14) Human Resources Management and Human Relations, V.P Michael, Himalaya
Publishing House, Mumbai.
5. List of Websites :-
6. List of Videos / You-Tube Videos :-
7. List of MOOCs :-
8. Minimum Qualification And Experience Prescribed For Teaching And Non Teaching Posts
In B. Sc. Maritime Hospitality Studies: -
Minimum Qualification And Experience Prescribed For Teaching Staff: -
Sr. No. Cadre Qualification Qualification & Experience
for candidates from industry
& profession
1 Assistant Professor
A Assistant
Professor in
Maritime Studies
i) Good academic record
with at least 55% marks or B+
(or an equivalent grade in a
point scale wherever grading
system is followed) at the
Master‟s Degree in a relevant
subject from recognized
University
ii) Besides fulfilling the
above qualification the
candidate must have cleared the
National Eligibility Test (NET)
conducted by the UGC, CSIR or
similar test accredited by the
UGC like SLET/SET
iii) Notwithstanding
anything contained in sub
clauses (i) & (ii) to this clause,
candidates, who are, or have
been awarded Ph.D. Degree in
accordance with the University
Grants Commission (Minimum
Standards and Procedure for
Award of Ph.D. Degree)
Regulations, 2009, shall be
exempted from the requirement
of the minimum eligibility
condition of NET/SLET/SET
for recruitment and appointment 1) Chief Officer (Foreign
Going)
OR
2) MEO Cass II ( Foreign
Going)
OR
3) Petty Office or above
rank retired from Indian Navy
with min. 5 yrs of experience
in MTI.
OR
4) GMDSS module can
be taken by Radio officer as
approved by D.G Shipping or
IMO member flag state,
holding GMDSS license.
OR
5) Master‟s Degree in a
UNIVERSITY OF MUMBAI
- 109 - of Assistant Professor or
equivalent positions in
University/Colleges/Institutions.
iv) NET/SLET/SET shall
also not be required for such
Masters Programmes in
disciplines for which
NET/SLET/SET is not
conducted
OR
55% or B+ or an equivalent
grade in minimum 3 years
Degree / Diploma in HMCT /
Hospitality Studies or
equivalent conferred by
recognized University/ IHM /
MHBT after 10+2 or its
equivalent examination till
Master‟s in Maritime
Hospitality Studies or
Hospitality Studies is executed
by the any UGC recognized
University. relevant subject from
recognized University.
Assistant
Professor in all
Hospitality Core
Subjects.
i) Good academic record
with at least 55% marks or B+
(or an equivalent grade in a
point scale wherever grading
system is followed) at the
Master‟s Degree in a relevant
subject from recognized
University
ii) Besides fulfilling the
above qualification the
candidate must have cleared the
National Eligibility Test (NET)
conducted by the UGC, CSIR or
similar test accredited by the
UGC like SLET/SET
iii) Notwithstanding
anything contained in sub
clauses (i) & (ii) to th is clause,
candidates, who are, or have
been awarded Ph.D. Degree in
accordance with the University
Grants Commission (Minimum
Standards and Procedure for
Award of Ph.D. Degree)
Regulations, 2009, shall be
exempted from the requirement
of the minimum eligi bility
condition of NET/SLET/SET 1) 55% or B + or an
equivalent grade in respected
or allied subject in min. 3
years Degree / Diploma in
HMCT / Hospitality Studies or
equivalent conferred by
recognized Univer sity /AICTE
/ IHM / State Technical
Boards after 10+2 or its
equivalent examination.
And
The candidate having Min. 5
years of specialized experience
in industry/ profession may be
considered as a special case if
deemed fit by the selection
committee based upon expert‟s
opinion that the same is
essential in the core subject . or
The candidate having at least 3
years of teaching experience in
Maritime Training Institutes
with TOTI or TOTA course
approved by D. G. Shipping.
OR
UNIVERSITY OF MUMBAI
- 110 - for recruitment and appointment
of Assistant Professor or
equivalent positions in
University/Colleges/Institutions.
iv) NET/SLET/SET shall
also not be required for such
Masters Programmes in
disciplines for which
NET/SLET/SET i s not
conducted
OR
55% or B+ or an equivalent
grade in minimum 3 years
Degree / Diploma in HMCT /
Hospitality Studies or
equivalent conferred by
recognized University/ IHM /
MHBT after 10+2 or its
equivalent examination till
Master‟s in Maritime
Hospitali ty Studies or
Hospitality Studies is executed
by the any UGC recognized
University.
2) Min. one year
craftsmanshi p course with
Masters in hotel or tourism
management.
And
The candidate having Min. 15
years of industry or teaching
experience out of which min. 5
years should be in Maritime
Training Institutes.
Assistant
Professors in All
Ability
Enhancement
Compulsory
Course, Skill
Enhancement
course ,
Discipline
Specific Elective
i) Good academic record
with at least 55% marks or B+
(or an equivalent grade in a
point scale wherever grading
system is followed) at the
Master‟s Degree in a relevant
subject from recognized
University
ii) Besides fulfilling the
above qualification the
candidate must have cleared the
National Eligibility Test (NET)
conducted by the UGC, CSIR or
similar test accredited by the
UGC like SLET/SET
iii) Notwithstanding
anything contained in sub
clauses (i) & (ii) to this clause,
candidates, who are, or have
been awarded Ph.D. Degree in
accordance with the University
Grants Commission (Minimum
Standards and Procedure for
Award of Ph.D. Degree)
Regulations, 2009, shall be
exempted from the requiremen t
of the minimum eligibility
condition of NET/SLET/SET 1) 55% or B + or an
equivalent grade in respected
or allied subject in min. 3
years Degree / Diploma in
HMCT / Hospitality Studies or
equivalent conferre d by
recognized University /AICTE
/ IHM / State Technical
Boards after 10+2 or its
equivalent examination.
* For French module - B.A in
French Literature or equivalent
or Alliance b1 as conducted
by Alliance Françoise.
2) MBA / Master in
relevant subjects.
And
The candidate having Min. 2
years of specialized experience
in industry/ profession may be
considered as a special case if
deemed fit by the selection
committee based upon expert‟s
opinion that the same is
essential in the core subject . or
The candida te having at least 1
year of teaching experience in
UNIVERSITY OF MUMBAI
- 111 - for recruitment and appointment
of Assistant Professor or
equivalent positions in
University/Colleges/Institutions.
iv) NET/SLET/SET shall
also not be required for such
Masters Programmes in
disciplines fo r which
NET/SLET/SET is not
conducted
OR
55% or B+ or an equivalent
grade in minimum 3 years
Degree / Diploma in HMCT /
Hospitality Studies or
equivalent conferred by
recognized University/ IHM /
MHBT after 10+2 or its
equivalent examination till
Master‟s in Maritime
Hospitality Studies or
Hospitality Studies is executed
by the any UGC recognized
University. Maritime Training Institutes
with TOTI or TOTA course
approved by D. G. Shipping.
2 Associate Professors
Associate
Professor in
Maritime Studies
i) At least 55% marks or
B+ (or an equivalent grade in a
point scales wherever grading
system is followed) at the
Master‟s Degree in a relevant
subject from recognized
University and good academic
record with Ph.D. Degree in the
concerned / allied / relevant
disciplines.
ii) A minimum of eight
years of experien ce of teaching
and / or research in an academic
/ research position equivalent to
that of Assistant Professor in a
University, Colleges or
Accredited Research
Institutions / Industries
excluding the period of PhD
Research with evidence of
published work an d a minimum
of 5 publications as books and
or research / policy papers.
iii) Contribution to
educational innovation, design
of new curricula and courses
and technology mediated 1) Master Mariner
(Foreign Going)
OR
2) MEO Cass II ( Foreign
Going)
UNIVERSITY OF MUMBAI
- 112 - teaching learning process with
evidence of having guided
doctoral candidates and res earch
students.
A minimum score as stipulated
in the Academic Performance
Indicator (API) based
Performance Based Appraisal
System (PBAS) as per
University Circular No.
CONCOL/TAU/40 of 2012 –
2013, dated 19th March 2013.
Associate
Professor in all
Hospitality Core
Subjects.
i) At least 55% marks or B+
(or an equivalent grade in a
point scales wherever grading
system is followed) at the
Master‟s Degree in a relevant
subject from recognized
University and good academic
record with Ph.D. Degree in the
concerned / allied / relevant
disciplines.
ii) A minimum of eight
years of experience of teaching
and / or research in an academic
/ research position equivalent to
that of Assistant Prof essor in a
University, Colleges or
Accredited Research
Institutions / Industries
excluding the period of PhD
Research with evidence of
published work and a minimum
of 5 publications as books and
or research / policy papers.
iii) Contribution to
educational inno vation, design
of new curricula and courses
and technology mediated
teaching learning process with
evidence of having guided
doctoral candidates and research
students.
A minimum score as stipulated
in the Academic Performance
Indicator (API) based
Perform ance Based Appraisal
System (PBAS) as per
University Circular No.
CONCOL/TAU/40 of 2012 –
2013, dated 19th March 2013. 1) 55% or B + or an
equivalent grade in respected
or allied subject in min. 3
years Degree / Diploma in
HMCT / Hospitality Studies or
equivalent conferred by
recognized University /AICTE
/ IHM / State Technical
Boards after 10+2 or its
equivalent examination.
And
The candidate having Min. 8
years of specialized experience
in industry/ profession may be
considered as a special case if
deemed fit by the selection
committee based upon expert‟s
opinion that the same is
essential in the core subject . or
The candidate having at least 3
years of teaching experience in
Maritime Training Institutes
with TOTI or TOTA course
approved by D. G. Shi pping.
OR
2) Min. one year
craftsmanship course with
Masters in hotel or tourism
management.
And
The candidate having Min. 15
years of industry or teaching
experience out of which min. 7
years should be in Maritime
Training Institutes.
UNIVERSITY OF MUMBAI
- 113 - Associate
Profess ors in All
Ability
Enhancement
Compulsory
Course, Skill
Enhancement
course ,
Discipline
Specific Elective
i) At least 55% marks or
B+ (or an equivalent grade in a
point scales wherever grading
system is followed) at the
Master‟s Degree in a relevant
subject from recognized
University and good academic
record with Ph.D. Degree in the
concerned / allied / relevant
disciplines.
ii) A minimum of eight
years of experience of teaching
and / or research in an academic
/ research position equivalent to
that of Assistant Professor in a
University, Colleges or
Accredited Research
Institutions / Industries
excluding the period of PhD
Research with evidence of
published work and a minimum
of 5 publications as books and
or research / policy papers.
iii) Contribution to
educational innovation, design
of new curricula and courses
and technology mediated
teaching learning process with
evidence of having guided
doctoral candidates and research
students.
A minimum score as stipulated
in the Academic Performance
Indicator (API) based
Performance Based Appraisal
System (PBAS) as per
University Circular No.
CONCOL/TAU/40 of 2012 –
2013, dated 19th March 2013. 1) 55% or B + or an
equivalent grade in respected
or allied subject in min. 3
years Degree / Diploma in
HMCT / Hospitality Studies or
equivalent conferred by
recognized University /AICTE
/ IHM / State Technical
Boards after 10+2 or its
equivalent examination.
OR
2) MBA / Masters in
Relevant Subjects.
And
The candidate having Min. 5
years of specialized experience
in industry/ profession may be
considered as a special case if
deemed fit by the selection
committee based upon expert‟s
opinion that the same is
essential in the core subject . or
The candidate having at least 3
years of teaching experience in
Maritime Training Institutes
with TOTI or TOTA course
approved by D. G. Shipping.
Professor
Professor in
Mariti me Studies,
Core Hospitality
Subjects and
Ability
Enhancement
Compulsory
Course, Skill
Enhancement
course ,
Discipline
Specific Elective Qualifications as above that are
for the post of Associate
Professor as applicable and
A. (i) An eminent scholar
with Ph. D qualification(s) in
the concerned/ allied / relevant
discipline and published work
of high quality actively engaged
in research with evidence of
published work with a
minim um of 10 publications as
books and or research / policy
UNIVERSITY OF MUMBAI
- 114 - papers.
(ii) A minimum of ten years of
teaching experience in
Universities / colleges and or
experience in research at the
universities / National level
institutions / industries
including experience of guiding
candidates for research at
doctoral level.
(iii) Contribution to educational
innovation, design of new
curricula and courses and
technology mediated teaching
learning process.
(iv) A minimum score as
stipulated in the Academic
Performance Indica tor (AP)
based Performance Based
Appraisal System (PBAS) as
per University Circular No.
CONCOL./TAU/ 40 of 2012 –
2013, dated 19th March, 2013.
OR
An outstanding professional,
with established reputation in
the relevant field, who has made
significant cont ributions to the
knowledge in the concerned /
allied/ relevant discipline to be
substantiated by credentials.
Principal Qualifications as above that are
for the post of Associate
Professor, as applicable and
total experience of 20 years of
teaching / research /
administration in Universities /
colleges and other institutions
of higher education out of
which minimum 10 years
experience in teaching is
essential.
OR
PhD degree in concern / allied /
relevant discipline (s) in the
institution concerned with
evidence if published work and
research guide with a total
experience of 15 years of
teaching / research /
administration in Universities /
Colleges and other Institutions Min. 3 years Degree / Diploma
in HMCT / Hospitality Studies
/Hotel Management, MBA or
equivalent conferred by
recognized University/AICTE
/ IHM / State Technical
Boards after 10+2 or its
equivalent examination.
And
The candidate having 10 years
of specialized experience in
industry/ profession / research
out of which minimum 5 years
experience in teaching in
Maritime Training Institute
approved by Director General
of Shipping, Govt. of India
with D. G. Shipping approved
TOTI/TOTA course.
UNIVERSITY OF MUMBAI
- 115 - of higher education out of
which minimum 10 years
experience in teaching is
essenti al.
A minimum score as stipulated
in the Academic Performance
Indicator (AP) based
Performance Based Appraisal
System (PBAS) as per
University Circular No.
CONCOL./TAU/ 40 of 2012 –
2013, dated 19th March, 2013.
Librarian i) A Masters Degree in
Library Science / Information
Science / Documentation
Science or an equivalent
professional degree with at least
55% marks (or an equivalent
grade in a point scale wherever
grading system is followed) and
a consistently good academic
record with knowledge of
computerization of library.
ii) Besides fulfilling the
above qualification, the
candidate must have cleared the
National Eligibility Test (NET)
conducted by the UGC, CSIR or
similar test accredited by the
UGC like SLET/SET.
However, candidates, who are,
or have been awarded PhD.
Degree, in accordance with the
University Grants Commission
(Minimum Standards and
Procedure for Award of PhD.
Degree) Regulations, 2009,
shall be exempted from the
requirement of the minimum
eligibility condition of
NET/SLET/SET for recruitment
and a ppointment of librarian
NOTE: -These qualifications are prescribed under the circumstances where Masters
Degree in Hospitality Studies or Maritime Hospitality Studies does not exist in any of
the University in India and hence may be reviewed after 5 years and revised as per the
situat ion then.
UNIVERSITY OF MUMBAI
- 116 - Minimum Qualification And Experience Prescribed For Non Teaching Posts In B. Sc.
Maritime Hospitality Studies :-
Sr.
No. Cadre Qualification Qualification &
Experience for candidates
from industry &
profession
1 Training and
Placement Officer MHM, MTM, MBA, Master Mariner
Foreign Going 3 years Degree / Diploma in
HMCT / Hospitality Studies
/Hotel Management, MBA
with minimum 2 years
experience in Training &
Placement.
2 Registrar 1) Any Post G raduate degree with
at least at 55% marks or its
equivalent grade and min . 10 years of
experience in academic
administration.
2) Good computer knowledge.
3) Good communication skill.
3 Office
Superintendent 1) Any Post Graduate degree with
at least at 55% marks or its
equivalent gr ade and min. 7 years of
experience in academic
administration.
2) Good computer knowledge.
3) Good communication skill.
4 Senior Office
Assistant
Or
Clerk 1) Any graduate with min. 5 years
of experience in academic
administration.
2) Good computer knowledge.
3) Good communication skill.
5 Office Assistant
Or
Cashier 1) Any graduate with min. 3 years of
experience in academic
administration.
2) Good computer knowledge.
3) Good communication skill.
6 Storekeeper 1) Any graduate with / without
experience in store management.
2) Good computer knowledge.
3) Good communication skill.
7 Lab Assistant A) 10th pass with minimum one
year craftsmanship course in
respective area or Certificate Course
in Maritime Catering / Saloon Rating
certificate holder from any
Directorate General of Shipping
approved Institute .
OR
B) 10th pass with minimum 5
years of work experience in catering
industry or in any Hotel Management
UNIVERSITY OF MUMBAI
- 117 - or Hospitality Studies college
8 Senior Lab
Attendant 10th pass with minimum 2 years of
work experience in catering industry
or in any Hotel Management or
Hospi tality Studies college
9 Jr. Lab Attendant 10th pass with work experience in
catering industry or in any Hotel
Management or Hospitality Studies
college.
10 Peon 8th Pass
26. Teaching and Non Teaching Staff Requirement: - For B.Sc. in Maritime Hospitality
Studies
Teaching Staff Requirement: -
SUBJECT FY FY & SY FY, SY & TY Remark
Maritime Studies 1 Full Time
Faculty 1 Full Time
Faculty &
1 Visiting
Faculty 1 Full Time
Faculty &
1 Visiting
Faculty Visiting faculty
is for Computer
base syllabus.
Food Production 1 Full Time
Faculty 2 Full Time
Faculty &
1 Visiting
Faculty 3 Full Time
Faculty
Food & Beverage Service 1 Full Time
Faculty 1 Full Time
Faculty &
1 Visiting
Faculty 2 Full Time
Faculty
Accommodation & Facility
Management 1 Full Time
Faculty 1 Full Time
Faculty &
1 Visiting
Faculty 2 Full Time
Faculty
Cost & Financial
Management, Principles of
Management,
Entrepreneurship Skills,
Marketing Management,
Strategic Management,
Human Resour ce
Management 1 Visiting
Faculty 1 Visiting
Faculty 1 Full Time
Faculty
Food Science 1 Visiting
Faculty 1 Visiting
Faculty NA Sem I & III
Soft Skills & Corporate
Communication 1 Visiting
Faculty NA NA Sem I
Environmental Studies 1 Visiting
Faculty NA NA Sem II
Project NA NA Student s can
select any
faculty as a
guide from Sem VI
UNIVERSITY OF MUMBAI
- 118 - available
faculties.
Non Teaching Staff Requirement: -
Designation No. of Staff
(As Per Requirement) Laboratories Remarks
Training and
Placement Officer 1 -- Promote Jr. staff or
employ new in TY.
Registrar 1 -- Promote Jr. staff or
employ new in TY.
Office Superintendent 1 -- Promote Jr. staff or
employ new in TY.
Senior Office
Assistant
Or
Clerk 1 -- Promote Jr. staff or
employ new in SY.
Office Assistant
Or
Cashier 1 -- --
Storekeeper 1 -- --
Lab Assistant FY - Nil Nil Promote Senior Lab
Attendant or employ new. SY - Nil Nil
TY - 1 1 - Food
Production
Senior Lab Attendant FY -1 1 - Food
Production Promote Jr. Lab Attendant
or employ new.
SY - Nil Nil
TY - Nil
Jr. Lab Attendant
FY -4 1- Food &
Beverages
1 –
Accommodation
& Facility
Management
1 – Seamanship
SY – Nil 1 – Food
Production and
Bakery Practical
TY – Nil
Utility hand s 6 4- Food
Production
1- Food &
Beverages
UNIVERSITY OF MUMBAI
- 119 - 1 –
Accommodation
& Facility
Management
Peon 1 Administration area
27. LIBRARY FUNDS: -
The coll ege / institution shall spend minimum Rs 1, 00,000 in the first year on purchase of books
and journals as the initial investment on the library, thereafter the entire library fees collected
from the studen ts shall be invested on library as per university guidelines.
28. EQUIPMENTS
Equipments (Area/ Laboratory wise)
Sr.
No. Particulars/ Equipments Qty. Required
I COMPUTER LAB 1
6 Server 1
7 Computers with P4 processor 20
8 LAN Networking As per the requirement
9 UPS (As per the requirement) Recommended 1
II ACCOMMODATION & FACILITIES MANAGEMENT LAB 1
10 Mock Guest Room 1
11 Color TV with Remote 1
12 Wooden Cabinet 1
13 Cupboard/ Almirah 1
14 Life Jackets 1
15 Safety Helmet 2
16 Bed & bed Linen 2
17 Small Carpet 1
18 Luggage Rack 1
19 Chair 1
20 Writing Table 1
21 Table Lamp 1
22 Bedside Lamp 1
23 Single Beds & Mattress 2
24 Blankets 1
25 Pillows/Pillow Slips 2
26 Small Cushions 3
27 Upholstered Sofa 1
28 Upholstered Chair 1
29 Big Cushions 5
UNIVERSITY OF MUMBAI
- 120 - 30 Wall Hangings 7
31 Fire Extinguisher 1
32 Laundry Linen Cart 2
33 Chamber Maid Trolley 1
34 Mockup Guest Bathroom with Wash Basin Counter, WC, Bath tub,
Mirror and Guest supplies 1 Each
BUNKER BED
35 Single Beds & Mattress 2
36 Working Table 1
37 Chair 1
38 Cupboard 1
39 Shower Curtain 1
40 Bed Linen 1 set
MOCK LAUNDRY SET UP
41 Cupboard With Racks 1
42 Ironing Board 1
43 Ironing Table 1
44 Stainless Steel Working Table 1
45 Linen Cart 2
46 Washer Extractor/Dryer 1
EQUIPMENTS / CHEMICALS
47 Commercial Wet and Dry Vacuum Cleaner (With attachments) 1
48 Commercial Scrubbing cum Polishing Machine (With attachments) 1
49 Cleaning Agents (R1 to R9) As per the requirement
50 Chemicals for spotting (as per syllabus) As per the requirement
III ADVANCE TRAINING KITCHEN
1. Work Table Sink 15
2. 4 Burner Cooking Range (Both Side Operating) 15
3. Frying pan with Long Handle (regular), 30
4. Mixing bowl (16cm) 30
5. Mixing bowl (20cm) 30
6. Deep Colander 30
7. High sauce pan with lid deep with helper handle 30
8. Saute pan with lid deep with helper handle (20cm) 30
9. Low sauce pan with lid deep with helper handle 30
10. Grater 30
11. Rolling Pins 30
12. Colour Coded Chopping Boards 60
13. Griddle with Handle 30
14. Thali 16” Dia 30
15. Strainer SS 30
16. Perforated Round Spoon ( Frying Spoon) 30
17. Flat Spoon 30
18. Round Spoon 30
UNIVERSITY OF MUMBAI
- 121 - 19. Tongs (Pakkad) 30
20. Chapati Tongs (Chimta) 30
Common Equipments
1 Chef Demonstration Table 1
2 2 Door Deep Freezer 1
3 2 Door Refrigerator Frost Free 1
4 Electronic Weighing Machine 1
5 Mixer Grinder 1
6 Conical Strainer 1
7 Salamander 1
8 Stock Pot (26 litre) 2
9 Hand Blender 1
10 Lime Squeezer 1
11 Egg Slicer 1
12 MS Baking Tray 10
13 Lighter 2
14 Steak Hammer 1
15 Potato Masher SS 1
16 Scissor 3
17 Brush for Basting 2
18 Mortar and Pastle 3
19 Double Deck Oven With Proving Chambers 1
20 Deep Fat Fryer 2 Compartment 1
21 Pasta Machine 1
22 Combi Oven 1
23 Hot Plate with Griddle 1
24 Pot Rack 2
25 Stock Pot 26ltr. 1
26 Soup Laddle 3
27 Chinese Chopper 1
28 Paddle Bins 120ltr (Wet & Dry) 4
29 Egg Cutter 4
IV BASIC TRAINING KITCHEN
1 Work Table with sink 30
2 2 burner cooking range 30
3 Frying pan with lid (regular), 30
4 Mixing bowl (1.4 litre)16cm 30
5 Deep Colander 30
6 High sauce pan with lid deep with helper handle 30
7 Grater 10
8 Rolling Pins 11
9 Colour Coded Chopping Board 60
10 Griddle with Handle 13
UNIVERSITY OF MUMBAI
- 122 - 11 Thali 16” Dia 14
12 Strainer SS 15
13 Perforated Round Spoon ( Frying Spoon) 16
14 Flat Spoon 17
15 Round Spoon 18
16 Perforated Wooden Spoon 19
17 Tongs (Pakkad) 20
18 Chapati Tongs (Chimta) 21
19 Jhara 10
20 Perforated Spoon 10
21 Flat Spoon 10
22 Rice Spoon 10
23 Ladles (different sizes) 10
24 Frying Pan 20
V BAKERY (S.Y)
1. Fridge 1
2. Salamander 1
3. Dough kneader with attachments 1
4. Double deck oven 1
5. Gas Range (05 Burner) 1
6. S. S. Almirah 1
7. Moulds (as per batch size) 30
8. Cutters ( as per batch size) 30
9. Nozzles and piping bags 1 set each
10. Trays (as per batch size) 30
11. Cake stand 1
VI TRAINING RESTAURANT (F.Y & S.Y)
1. Fridge (Small) 1
2. Ice Cube Machine 1
3. Dishwash 1
4. Bar Display 1
5. Gueridon trolley 1
6. Bar chairs 3
7. Bar Counter 1
8. Wine Stand 1
9. Cocktail Shaker 1
10. Wine Bucket 1
11. Wooden Almirah 1
12. Service Table / Side Board 1
13. Restaurant Table / chairs 5/20
14. Dinner Plate (Ceramic) 20
15. Quarter Plate (Ceramic) 20
16. Soup Bowl (Ceramic) 20
UNIVERSITY OF MUMBAI
- 123 -
17. Soup spoon 20
18. B'fast Tray (Anti skid) Black 6
19. Red Wine Glass 6
20. Hi Ball Glass 6
21. Tom Collins Glass / Water Goblet 20
22. Rolly Polly Glass 6
23. Champagne Saucer 6
24. Old Fashioned Glass 6
25. Champagne Tulip 6
26. white wine Glass 6
27. Beer Mug 6
28. Lobster cracker 1
29. 6 cup Tea pot 2
30. Cup & saucer (Ceramic) 8
31. Milk pot 2
32. Sugar pot 2
33. A. P. knife 20
34. A.P. Spoon 20
35. A.P. Fork 20
36. Menu Stand S.S 5
37. Oyster Knife 1
38. Fish fork 20
39. fish Knife 20
VII WARE WASHING (F.Y, S.Y & T.Y)
1. Dish Washer 1
2. Pot wash sink 1
3. S. S. Rack 2
4. Cleaning Chemicals -
LIFE SAVING APPLIANCE
As specified in D.G
circulars, to conduct
STCW courses, as
amended. FIRE FIGHTING APPLIANCE
MEDICAL FIRST AID (MFA)
ENGINE ROOM EQUIPMENT