scheme of teaching and examination for ii semester …

Scheme of Teaching and Examination for

II Semester DIPLOMA in HOTEL MANAGEMENT & CATERING

TECHNOLOGY

THEORY

Sl.

No. SUBJECTS

SUBJECT

CODE

TEACHING

SCHEME EXAMINATION - SCHEME

Periods

per Week

Periods in one

Session

(Year)

Hours

of Exam.

Terminal Exam.

(A)

Marks

Final Exam.

(B)

Marks

Total

Marks (A+B)

Pass Marks

Final

Exam.

Pass Marks

in the

Subject

1. Foundation Course in Front Office

36201 05 75 03 20 80 100 26 36

2. Foundation Course in Accommodation Operations

36202 05 75 04 20 80 100 26 36

3. Hotel Engineering 36203 05 75 03 20 80 100 26 36

4. Accountancy 36204 06 70 03 20 80 100 26 36

5. Nutrition & Principles of Food Sciences

36205 05 60 03 20 80 100 26 36

Total:- 26 500

PRACTICAL

Sl.

No. SUBJECTS

SUBJECT

CODE

TEACHING

SCHEME EXAMINATION – SCHEME

Periods

Per Week

Periods

in one

Session

(Year)

Hours

of Exam.

Marks

Internal

Exam.

(A)

Marks

External

Exam.

(B)

Total

Marks (A+B)

Pass

Marks

Final

Exam.

Pass

Marks

in the

Subject

6. Front Office Lab. 36206 06 60 04 10 40 50 16 21

7. Accommodation Operation Lab.

36207 06 60 03 10 40 50 16 21

Total:- 12 100

SESSIONAL

Sl.

No. SUBJECTS

SUBJECT

CODE

TEACHING

SCHEME EXAMINATION - SCHEME

Periods

per Week

Periods in One

Session

(Year)

Marks of Internal

Examiner

(X)

Marks of External

Examiner

(Y)

Total

Marks (X+Y)

Pass Marks

in the

Subject

8. Front Office Lab. 36208 - - 20 30 50 25

9. Accommodation Operations Lab.

36209 - - 40 60 50 50

10. Student Centered Activity 36210 04 60 20 30 50 25

Total:- 04 150

Total Periods per Week 42 Total Marks 750

1

THEORY

Rationale:

1. Receiving Guest

2. Book Rooms for Guest

3. Handling Cash

Objectives:

1. Receiving Guest


3. Handling Cash

FOUNDATION COURSE IN FRONT OFFICE

Subject code

36201

No. of Periods in

one Session

75

No. of Periods

per week

L T P/S

05 0 0

Full Marks : 100

Final Marks : 80

Terminal Marks : 20

2

CONTENTS:-

TOPIC:-01 INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY Periods

(08)

01.01

01.02

01.03

01.04

Tourism and its importance

Hospitality and its origin

Hotel, their evolution and growth

Brief introduction to hotel core areas with special reference to Front Office

02 CLASSIFICATION OF HOTELS: (10)

02.01

02.02

02.03

02.04

02.05

02.06

02.07

02.08

02.09

02.10

Size

Star

Location & Clientele

Ownership basis

Independent hotels

Management contracted hotel

Chains

Franchise/Affiliated

Supplementary accommodation

Time shares and condominium

03 TYPES OF ROOMS: (05)

03.01

03.02

03.03

03.04

Single

Double

Twin

Suits

04 ORGANIZATION: (05)

0401

0402

0403

0404

Function areas

Front Office hierarchy

Duties and responsibilities

Personality traits

05. TARIFF STRUCTURE: (04)

05.01.

05.02.

05.03

Basis of charging

Plans, competition, customer’s profile, standards of service &amenities

.Hubbard formula

05.01.01 Different types of tariffs

05.01.02

05.01.03

Rack Rate

Discounted Rates for corporates, Airlines, Groups & Travel Agents

06. HOTEL ENTRANCE, LOBBY AND FRONT OFFICE: (04)

06.01

06.02

Layout

Front office equipment (non automated, semi automated and automated.

07. FRONT OFFICE AND GUEST HANDLING: (05)

07.01 Introduction to guest cycle

07.01.02

07.01.03

07.01.04

07.01.05

Pre arrival

Arrival

Stay

Departure and after departure Introduction to guest cycle

3

8.

RESERVATIONS:

(08)

08.01

08.02

08.03

08.04

08.05

08.06

Importance of reservation

Modes

Channels and sources (FIT,s Travel Agents, Airlines, GITs)

Types of reservations (Tentative, confirmed, guaranteed etc.)

Systems (non automatic, semi automatic, fully automatic)

Cancellation, Amendments and overbooking

09. ARRIVALS: (08)

09.01

09.02

09.03

09.04

09.05

Preparing for guest arrivals at Reservation and Front Office

Receiving of Guests

Pre-registration

Registration (non automatic, semi automatic and automatic)

Relevant records for FITs, Groups, Air crews & VIPs

10. BELL DESK: (04)

10. 01

10. 02

Functions

Procedures and records

11. DURING THE STAY ACTIVITIES: (10)

11.01

11.02

11.03

11.04

11.05

11.06

11.07

11.08

Information services

Message and Mail Handling

Key Handling

Room Selling Techniques

Hospitality Desk

Complaints Handling

Guest Handling

Guest history

12. FRENCH: (06)

12.01

12.02

12.03

Understanding and uses of accents, orthographic signs & punctuation

Knowledge of cardinaux & ordinaux (Ordinal & cardinal)

Days, dates, Time, Months and Seasons

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80

Objective (Selection Type) 25%

Short Answers 25%

Long Answers 50%

Reference Books: Front office Management:- S K Bhatnagar

Hotel organization & front office management:- A P Rastogi

Front office Management-Sudhir Andrews

1

THEORY

Rationale:

1. Cleaning of Guest Room

2. Dealing with VIP special requests

3. Cleaning of Public areas

4. Decoration of the hotel

Objectives:

1. Cleaning of Guest Room


3. Cleaning of Public areas

4. Decoration of the hotel

Full Marks : 100

Final Marks : 80

Terminal Marks: 20

FOUNDATION COURSE IN ACCOMMODATION OPERATIONS

Subject code

36202

No. of Periods

per week

L T P/S

05 0 0

No. of Periods

In one Session

75

2

CONTENTS:-

TOPIC:-01 THE ROLE OF HOUSEKEEPING IN HOSPITALITY Periods

OPERATION (05)

01.01 Role of Housekeeping in Guest Satisfaction and Repeat Business

02 ORGANISATION CHART OF THE HOUSEKEEPING (10)

DEPARTMENT

02.01 Identifying Housekeeping Responsibilities

02.02 Personality Traits of housekeeping Management Personnel

02.03 Duties and Responsibilities of Housekeeping staff

02.04 Hierarchy in small, medium, large and chain hotels

02.05 Layout of the Housekeeping Department

03. CLEANING ORGANISATION (05)

03.01 Principles of cleaning, hygiene and safety factors in cleaning

03.02 Methods of organizing cleaning

03.03 Frequency of cleaning daily, periodic, special

04 PEST CONTROL (06)

04.01 Areas of infestation

04.02 Preventive measures and Control measure

05 CLEANING AGENT & EQUIPMENT (05)

05.01 General Criteria for selection

05.02 Classification

05.03 Use, care and Storage

05.04 Use of Eco-friendly products in Housekeeping

06 COMPOSTION, CARE AND CLEANING OF DIFFERENT (10)

SURFACES

06.01 Metals

06.02 Glass

06.03 Plastic

06.04 Wood

06.05 Leather

06.06 Ceramics

06.07 Wall furnishing

07 TYPES OF BEDS AND MATTRESSES (04)

08 KEYS (06)

08.01 Types of keys

08.02 Computerised key cards

08.03 Key control

09 ROOM LAYOUT AND GUEST SUPPLIES (05)

09.01 Standard rooms, VIP ROOMS

09.02 Guest’s special requests

3

10 AREA CLEANING (06)

10.01 Guest rooms

10.02 Front-of-the-house Areas

10.03 Back-of-the house Areas

11 ROUTINE SYSTEMS AND RECORDS OF HOUSE KEEPING (10)

DEPARTMENT

11.01 Room Occupancy Report

11.02 Guest Room Inspection

11.03 Entering Checklists, Floor Register, Work Orders, Log Sheet

11.04 Lost and Found Register and Enquiry File

11.05 Guest’s Special Requests Register

11.06 Record of Special Cleaning

11.07 Call Register

11.08 VIP Lists

12. INTER DEPARTMENTAL RELATIONSHIP (05)

12.01 With Front Office

12.02 With Maintenance

12.03 With Security

12.04 With Stores

12.05 With Accounts

12.06 With Personnel

12.07 Use of Computers in House Keeping department

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. : 80


Short Answers 25%

Long Answers 50%

Reference books:-

1. Hotel House keeping: operation & management- G Raghubalan

2. Hotel House keeping: Text book – Sudhir Andrews

3. Accommodation Operation Management- S K Kaushal & S N Gautam

4. Hotel House keeping: Training Manual- Sudhir Andrews

5. Organization of House keeping Management- Dr R K Singh

6. House Keeping Management –Dr D K Aggarwal

1

THEORY

Rationale:

1. To have the knowledge of short circuits

2. Preventive maintenance

3. Break down maintenance

4. Controls on maintenance

Objectives:

1. To have the knowledge of short circuits

2. Preventive maintenance

3. Break down maintenance

4. Controls on maintenance

Full Marks : 100

Final Marks : 80

Terminal Marks: 20

S. No Topic Periods

01.

02.

03.

04.

05.

06.

07.

08.

09.

10.

11.

MAINTENANCE: (PREVENTIVE AND BREAKDOWN MAINTENANCE,

COMPARISONS)

FUELS USED IN CATERING INDUSTRY:

GAS:

ELECTRICITY:

WATER SYSTEMS:

REFRIGERATION & AIR- CONDITIONING:

FIRE PREVENTION AND FIRE FIGHTING SYSTEM:

WASTE DISPOSAL AND POLLUTION CONTROL:

SECURITY

AUDIO VISUAL EQUIPMENT WANTS

CONTRACT MAINTENANCE:

[08]

[05]

[07]

[10]

[05]

[10]

[10]

[05]

[04]

[06]

[05]

HOTEL ENGINEERING

Subject code

36203

No. of Periods

per week

L T P/S

05 0 0

No. of Periods in

one Session

75

2

CONTENTS:

TOPIC:01-MAINTENANCE: (Preventive and breakdown maintenance, comparisons) (08)

01.01.

01.02.

Roll & Importance of maintenance department in the hotel industry With

emphasis on its relation with other departments of the hotel.

Organization chart of maintenance department, duties and responsibilities of

maintenance department

TOPIC:02- FUELS USED IN CATERING INDUSTRY: (05)

02.01

02.02

Types of fuel used in catering industry; calorific value; comparative study of

different fuels.

Calculation of amount of fuel required and cost.

TOPIC:03 GAS: (07)

03.01

03.02

03.03

Heat terms & Units, Method of Transfer

LPG and its properties; principles of Bunsen and burner, precautions to be taken

while handing gas low and high-pressure , burners corresponding heat output

Gas bank, location different types of manifolds

TOPIC:04-ELECTRICITY: (10)

04.01

04.02

04.03

04.04

04.05

04.06

04.07

Fundamentals of electricity, insulators, conductors, current, potential difference

resistance, power, energy, definition concepts; theirunitsand Relationships, AC

and, DC Single phase and three phase and its importance on equipment

specifications

Electric circuits, open circuits and close circuits, symbols of its, series and

parallel connection short circuit, fuses; MCB earthling, reason for placing

switches on live wire side

Electric wires and types of wiring

Calculation of electric energy consumption of equipment safety precaution to be

observed while using electric appliances

Types of lighting, different lighting devices incandescent la fluorescent lamps,

an other gas discharged lamps, illumination & units of illumination.

External lighting

Safety in handing electrical equipment

TOPIC: 05-WATER SYSTEMS: (05)

TOPIC:06-REFRIGERATION & AIR- CONDITIONING: (10)

06.01

06.02

06.03

06.04

06.05

Basic principles, latent heat boiling point and its dependence on pressure, vapor

compressor system of refrigeration and refrigerants

Vapor absorption system, care and maintenance of refrigerators, defrosting,

types of refrigerant units, their care and maintenance.

Conditions for comfort, relative humidity, humidification, dehumidifying, due

point control, unit of air conditioning.

Window type air conditioner , central air conditioning, preventive maintenance

Vertical transportation elevators Escalators

(10)

3

Book Recommended:

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:08


Short Answers 25%

Long Answers 50%

Reference Books:-

1. Hotel Engineering:- M C Metti

2. Hotel Engineering:- Sujeet Ghoshal

TOPIC:07-FIRE PREVENTION AND FIRE FIGHTING SYSTEM:

07.01

07.02

07.03

07.04

07.05

07.06

Classes of fire, method of extinguishing fires

Fire extinguishes, portable and stationery

Fire detectors and alarm.

Automatic fire detectors cum extinguishing devices

structural protection

legal requirements

TOPIC: 08-WASTE DISPOSAL AND POLLUTION CONTROL: (05)

08.01

08.02

08.03

08.04

08.05

08.06

Solid and liquid waste, sullage and sewage, disposal of solid waste

Sewage treatment

Solution related to hotel industry

Water pollution, sewage pollution

Air pollution , noise pollution , thermal pollution

Legal Requirements

TOPIC: 09- SECURITY (04)

TOPIC: 10-AUDIO VISUAL EQUIPMENT WANTS

(06)

TOPIC: 11-CONTRACT MAINTENANCE: (05)

13.01

13.02

13.03

Necessity of contract maintenance, advantages and disadvantages of contract

maintenance

Essential requirements of a contract type of contract their

Comparative advantages and disadvantages.

Procedure for inviting and processing tenders, negotiating and finalizing

1

THEORY

Rationale:-

1. Basic Knowledge of Accounts

2. Awareness of Transactions

3. Opening balance, Closing balance, Balance Sheets

4. Trial Balance, Ledger.

Objective:- Basic objective is to impart knowledge & information about the primary

accounting process so that the students can carry on day to day business transactions in

hospitality industry.

Full Marks : 100

Final Marks : 80

Terminal Marks: 20

S. No Topic Periods

01.

02.

03.

04.

05.

06.

07.

08.

09.

INTRODUCTION T ACCOUNTING

PRIMARY BOOKS (JOURNAL)

SECONDARY BOOKS (LEDGER)

SUBSIDIARY BOOKS

CASH BOOK

BANK RECONCILIATION STATEMENT

TRIAL BALANCE

FINAL ACCOUNTS

CAPITAL AND REVENUE EXPENDITURE

[04]

[14]

[06]

[06]

[12]

[04]

[04]

[16]

[04]

ACCOUNTANCY

Subject code

36204

No. of Periods

per week

L T P/S

06 0 0

No. of Periods in

one Session

70

2

CONTENTS:

TOPIC: 01- INTRODUCTION T ACCOUNTING: [06]

01.01

01.02

01.03

01.04

01.05

Meaning and Definition

Types and Classification

Principles of Accounting

Systems of accounting

Generally Accepted Accounting Principles (GAAP)

TOPIC TOPIC : 02 - PRIMARY BOOKS : (JOURNAL) [14]

02.01

02.02

02.03

02.04

02.05

Meaning and Definition

Format of Journal

Rules of Debit and Credit

Opening entry, Simple and Compound entries

Practical

TOPIC: 03 -SECONDARY BOOKS : (LEDGER) [06]

03.01

03.02

03.03

03.04

Meaning and Uses

For med

Posting

Practical

TOPIC: 04 - SUBSIDIARY BOOKS: [06]

04.01

04.01.01

04.01.02

04.01.03

04.01.04

04.01.05

04.01.06

04.01.07

Need and Use

Classification

Purchase Book

Sales Book

Purchase Returns

Sales Returns

Journal proper

Practical

TOPIC: 05 -CASH BOOK: [12]

05.01

05.02

05.03

05.04

05.05

Meaning

Advantages

Simple, double and Three Column

Petty Cash Book with Imprest System

(Simple and tabular forms)

Practical

TOPIC: 06 -BANK RECONCILIATION STATEMENT: [04]

06.01

06.02

06.03

06.04

Meaning

Reasons for difference in Pass Book and Cash Book Balances

Preparation of Bank reconciliation Statement

No Practical

TOPIC: 07-TRIAL BALANCE: [04]

07.01

07.02

Meaning

Methods

3

07.03

07.04

07.05

Advantages

Limitations

Practical

TOPIC: 08 - FINAL ACCOUNTS: [16]

08.01

08.02

08.03

08.04

08.05

08.06

08.07

08.08

Meaning

Procedure for preparation of Final Account

Difference between Trading Accounts, profit & Loss Accounts and

Balance Sheet

Adjustments (Only four)

Closing Stock

Pre-paid Expenses

Outstanding Expenses

Depreciation

TOPIC: 09 - CAPITAL AND REVENUE EXPENDITURE: [07]

09.01

09.02

Meaning

Definition of Capital and Revenue expenditure

NOTE: USE OF CALCULATORS IS PERMITTED

Books Recommended:

Elements of Hotel Accounting- G S RAWAT

Hotel Accounts- Rakesh Puri.

SCHEME OF EXMINATION FOR FINAL EXMINATION F. M.:80


Short Answers 25%

Long Answers 50%

THEORY

Rationale:

1. Knowledge of food contaminations

2. Preservation of food

3. Storage of Food

Objectives:

4. Knowledge of food contaminations

5. Preservation of food

6. Storage of Food

Full Marks : 100

Final Marks : 80

Terminal Marks : 20

S. No Topic(Nutrition-1) Topic(Nutrion-2)

01.

02.

03.

04.

05.

06.

07.

08.

09.

10.

PRINCIPLES OF FOOD SCIENCE 1.Basic Aspects

CARBOHYDRATES 2. Energy

FAT & OILS 3. MACRO NUTRIEN

PROTEINS 4.MACRO NUTRIEN

FOOD PROCESSING 5.Water

EVALUATION OF FOOD 6.Balance diet

EMULSIONS

COLLOIDS

FLAVOUR

BROWNING

NUTRITION & PRINCIPLES OF FOOD SCIENCE

Subject code

36205

No. of Periods

per week

L T P/S

05 0 0

No. of Periods in

one Session

60

2

CONTENTS:

TOPIC: 01- I PRINCIPLES OF FOOD SCIENCE: [04]

01.01 Definition and Scope of food science and it’s inter – relationship

with food chemistry. Food microbiology and food processing

TOPIC: 02 – CARBOHYDRATES: [02]

02.01

Uses of carbohydrates in food preparations

TOPIC: 03 - FAT & OILS: [04]

03.01

03.02

Classification ( based on the origin and degree of saturation)

Effect of heating on fats & oils with respect to smoke point

TOPIC: 04 – PROTEINS: [05]

04.01

04.02

04.03

Basic structure and properties

Types of proteins based on their origin ( plant/ animal)

Effect of heat on proteins ( Denaturation, coagulation)

TOPIC:05 - FOOD PROCESSING: [04]

05.01

05.02

Definition

Effect of factors like heat, acid alkali on food constituents

TOPIC:06 - EVALUATION OF FOOD: [05]

06.01

06.02

06.03

Objectives

Sensory assessment of food quality

Introduction to proximate analysis of Food constituents

TOPIC:07 – EMULSIONS: [07]

07.01

07.02

07.03

07.04

Theory of emulsification

Types of emulsions

Emulsifying agents

Role of emulsifying agents in food emulsions

TOPIC:08 – COLLOIDS:

[04]

08.01

08.02

Definition

Application of colloid systems in food preparation

TOPIC:09 – FLAVOUR: [02]

09.01

09.02

Definition

Description of food flavors ( tea, coffee, wine, meat, fish, spices)

3

TOPIC:10 – BROWNING: [03]

Browning reaction

Role in food preparation

Prevention of undesirable browning

Reference:

1. Food science by Potter & Hotchkiss

2. Principles of Food science by Borgstrom and Macmillan

3. Food chemistry by fennima

4. Sensory Evaluation by Amerine (Academic Press)

5. Handbook of analysis and Quality Control for fruits and vegetables by Rangana S,

(Tata Mc Graw Hill)

6. Principles of Food Technology by P.J Fellows

4

II - NUTRITION

TOPIC:01 - BASIC ASPECTS: [04]

01.01

01.02

01.03

Definition of the terms Health ,Nutrients, Nutrition,

Importance of Food – (Physiological, Psychological and Social function

food) in maintaining good health.

Classification of nutrients

TOPIC:02 – ENERGY: [04]

02.01

02.02

02.03

Definition of energy and units of its measurements (KCAL), Energy

contribution from macronutrients (Carbohydrates, Proteins and Fat).

Dietary source of energy

Underweight, Overweight.

TOPIC:03 - MACRO NUTRIEN : (CARBOHYDRATES) [06]

03.01

03.01.01

03.01.02

03.01.03

03.01.04

03.02

03.02.01

03.02.02

03.02.03

03.02.04

03.02.05

03.03

03.03.01

03.03.02

03.03.03

Definition

Classification:(mono, di and polysaccharides)

Dietary Sources

Functions

Significance of dietary fiber (Prevention /treatment of disease)

Lipids

Definition

Classification: Saturated and unsaturated fats

Dietary Sources

Functions

Cholesterol- Dietary sources and the Concept of dietary and blood

cholesterol

Roteins

Definition

Dietary Sources

Functions

TOPIC:04 - MACRO NUTRIENTS: [04]

04.01

04.01.01

04.01.02

04.01.03

04.01.04

04.02

04.02.01

04.02.02

Vitamins

Definition and Classification (water and fats soluble vitamins)

Food Sources, function and significance of.

Fat soluble vitamins (Vitamin A, D., E., K)

Water soluble vitamins (Vitamin C, Niacin, Thiamine, Riboflavin

Cyanocobalamin Folic acid.

Minerals

Definition and Classification (major and minor)

Food Sources, functions and significance of :

Calcium, Iron, Sodium, Iodin & Flourine

5

References:

1. Human Nutrition by: Guthrice HA and Picciano MF, 1995 mosby Pub. Co. Toronto

2. Perspectives in Nutrition by: Wardlaw Mw and Insel PM. 1993 Mosby Pub. Co.

Toronto

3. Food facts & Principles by: Manay & Shalashara Swamy new Age int. 2001

4. Mudambi & Rajgopal fundamentals of food and nutrition 4th

edition 2001.

5. Nutritive value of Indian Foods, Indian Council of Medical Research



Short Answers 25%

Long Answers 50%

TOPIC:05 –WATER:

05.01 Definition

05.02 Functions of water

05.03 Role of water in maintaining health (water balance)

TOPIC:06 - BALANCE DIET: (05)

[02]

06.01

06.02

06.03

Definition

Importance of balance diet

RDA for various nutrients- age, gender, physiological state.

1

Practical

Rationale:

1. Receiving Guest


3. Handling Cash

Objective:

1. Receiving Guest


3. Handling Cash

Full Marks : 50

External Marks : 40

Internal Marks : 10

FRONT OFFICE LAB

Subject code

36206

No. of Periods

per week

L T P/S

06 0 0

No. of Periods

In one Session

60

2

Experiment

Sl. No.

1

2.

3.

4.

5.

6

7.

8.

9.

10.

11.

Appraisal of front office, equipment and furniture (04)

(Rack, counter bell desk)

Filling up of various Performa (04)

Welcoming of guest (04)

Telephone Handling (04)

Role play (04)

Reservation (04)

Arrivals (04)

Luggage handling (04)

Message and mail handling (04)

Paging (04)

HMS Training (in computer lab.) (20)

SUGGESTIVE LIST OF TASKS FOR FRONT OFFICE OPERATION SYSTEM

Sl. No. Topic(Periods-20)

01 HMS training – Hot Function Keys

02 How to put message

03 How to put a locator

04 How to check in a first time guest

05 How to check in an existing reservation

06 How to check in a day use

07 How to issue a new key

08 How to verify key

09 How to cancel a key

10 How to issue a duplicate key

11 How to extend a key

12 How to print and prepare registration cards for arrivals

13 How to program keys continuously

14 How to program one key for two rooms

15 How to re-program a key

SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. : 80

Internal 40%

External 60%

Reference Books: Front office Manual (Practical)- Sudhir Andrews.

Front office management: S Bhatnagar.

1

Practical

Rationale:

1. Cleaning of guest Room


3. Cleaning of public areas

4. decoration of the hotel

Objective:





Full Marks : 50

External Marks: 40

Internal Marks : 10

ACCOMMODATION OPERATIONS LAB

Subject code

36207

No. of Periods

per week

L T P/S

06 0 0

No. of Periods

in one Session

60

2

Experiment

S. No.

01 Room Layout and Standard Supplies (07)

02 Cleaning Equipment (07)

03

03.01

03.02

03.03

Cleaning of different surfaces (11)

Daily

Periodic

Special tasks

04 Maid’s Trolley – Setting up a trolley (07)

05 Bed making (07)

06 Daily cleaning of guestrooms & bathrooms (07)

07 Public Area Cleaning (07)

08 Guest Room Inspection (07)

Book Recommended:

1. Hotel House keeping: operation & management- G Raghubalan

2. Hotel House keeping: Text book – Sudhir Andrews

3. Accommodation Operation Management- S K Kaushal & S N Gautam

4. Hotel House keeping: Training Manual- Sudhir Andrews

5. Organization of House keeping Management- Dr R K Singh

6. House Keeping Management –Dr D K Aggarwal


Internal 40%

External 60%

1

SESSIONAL

Rationale:

1. Receiving Guest


3. Handling Cash

Objective:

1. Receiving Guest


3. Handling Cash

CONTENTS: Same as that of Front office Lab (code No. 26206) Practical

Full Marks : 50

External Marks: 30

Internal Marks : 20

FRONT OFFICE LAB

Subject code

36208

No. of Periods

per week

L T P/S

0 0 0

No. of Periods

In one Session

1

SESSIONAL

Rationale:





Objective:





CONTENTS: Same as that of accommodation operation lab (Cod No. 26207)

Practical

Full Marks : 50

External Marks: 30

Internal Marks : 20

ACCOMMODATION OPERATION LAB

Subject code

36209

No. of Periods

per week

L T P/S

0 0 0

No. of Periods

In one Session

1

SESSIONAL

Rationale:

The subject is being introduction to produce more opportunity to practice for

development of writing and oral skill to be a good and effective communicator.

While designing the curriculum it has also been thought to promote certain student

centered activities complementary to the language and communication skill.

The body and sing language is also and effective methods of communication and should

therefore be learnt to ensure the generation of self confidence and overall personality

development of student.

S. No. Group Topic Periods

01. A ENGLISH 25

02. B SELF & SOCIETY ORIENTED ACTIVITY 25

Total: - 50

Full Marks : 50

ExternalMarks : 30

Internal Marks: 20

STUDENT CENTERED ACTIVITY

Subject code

36210

No. of Periods

per week

L T P/S

4 0 0

No. of Periods

In one Session

60

2

GROUP –A

[ENGLISH]

S. No. Topic Periods 25

01. Practical on Debate. Group Discussion, Elocution and Public Speech.

02 Practical on different role playing with emphasis on dress.

Behaviour, manner. Personality.

03 Practical on Letter /Application Writing, Report Writing & Tender

Notice.

CONTENTS:

TOPIC: 01- Practical on Debate. Group Discussion. Elocution and Public Speech:

The institute is free to undertake any topic that is current and relevant to the present need of

individual, society, and industrial growth, environment related to heath, hygiene and sanitation,

technological development to be prepared for sessional examination.

TOPIC: 02 - Practical on different role playing with emphasis on dress. Behaviour,

manner, Personality.

02.01 As an executive / supervisor

02.02 As an office secretary

02.03 As an interviewer

02.04 As an interviewer

02.05 As an office assistant

02.06 As a front desk operator

02.07 While going to a formal party

TOPIC : 03- Practical on Letter /Application Writing, Report Writing & Tender Notice:

03.01 Latter / Application writing

03.02 Report writing

03.03 Tender notice and advertisement

NOTE: Contents of the above topics are same as covered in theory papers and a record of at

least two least two topics has to be necessarily prepared from each subtopic for

sessional records.

GROUP – B

[SELF & SOCIETY ORIENTED ACTIVITY]

Self Promotion and society oriented activity: Periods 25

01. Library study – Assessment will be made on the basis of exposition through

debate

02. To create awareness among rural mass about rural technology, sanitation, health

and hygiene, drinking water etc.

03. Participation in cultural activity

04. Any other activity taken up by the institution – related to environment, Pollution,

etc.


scheme of teaching and examination for ii semester …

Documents