Basics of Hotel Management

Hours/Week: 02                                                                                            Exam Hours: 03

Total Hours: 40                                                                                             Exam Marks: 400

 

Objectives

• To have a basic knowledge about hotel industry.
• Helpful for all course students to work in hospitality sector.

PAPER I:FOOD PRODUCTION                                                   10 HOURS

• Kitchen organisation
• Aim and objectives of cooking
• Methods of cooking
• Stocks, soups, sauces

Practicals:

• Standard cuts of vegetables
• Basic stocks and sauces

PAPER II:F & B SERVICE                                                                        10 HOURS                                                                     

• Meals and Menu Planning
• French Classical Menu
• Types of Services
• Classification of Beverages

Practicals:

• Identification Of Equipments
• Napkin Foldings
• Cover Layout(Table Settng)

PAPER III: FRONT OFFICE                                                                                 10 hours                                                               

• Types of hotels
• Functions of front office
• Guest cycle
• Types of keys maintained

Practicals:

• Forms and formats
• Telephone manners
• Situation handling in front office

 

PAPER IV: ACCOMMDATION OPERATIONS                                                10 HOUR                                                                  

• Hierarchy of hotel industry
• Different departments of hotel
• Types of rooms
• Duties and responsibalities of housekeeping department
• Facilities of a five star hotel

Practicals:

• Bakery
• Confectionary
• Cakes and icings

Reference:

• Theory of cookery and modern cookery – Thangam Philip
• The basics of food and beverage services- Varghese Jhonson
• Food and beverage services- Sudhir Andrews
• Front Office Management- S.K. Bhatnagar