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
