4 year bachelor degree icon

4 year bachelor degree


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HOTEL MANAGEMENT &


CATERING TECHNOLOGY


MODEL CURRICULUM


FOR


4 YEAR BACHELOR DEGREE

1




































SEMESTER-I

Food Production Foundation ￳ I (FFP ￳I)

Introduction to the art of cookery

Culinary history-Development of the culinary art from the middle ages to modern cookery, modern

hotel kitchen, Nouvelle Cuisine, Cuisine Minceur , Indian regional cuisine, Popular International cuisine

(an introduction).French, Italian, Chinese. Characteristics, Menu terms, Names of the Dishes, popular

spices used etc.

Aims and objectives of cooking food

, Importance of cooking food, with reference to the catering

industry. Principles of a balanced and a healthy diet, Action of heat on food.

Methods of cooking

Classifications, principles, equipment required, methods of cooking-boiling, roasting, poaching, braising,

grilling, baking, roasting, broiling, stewing, sautᅪing, blanching steaming, micro-waving etc.

Basic preparations

Mise-en-place of all the basic preparations, stocks, egg preparations

Kitchen Equipment

Different types of the kitchen equipment, different types of special equipment, heat generating,

refrigeration, kitchen machinery, storage tables, hand tools, weighing and measuring, pot wash,

diagrams, uses, maintenance, criteria for selection.

Food Commodities

Classification with examples and uses in cookery Cereals, pulses, vegetables, mushrooms, fruits,

eggs, foundation ingredients- their characteristics and their uses in cookery

Kitchen hygiene

Personal hygiene, their importance, food handling & storage, care, sanitation practices, attitude towards

work in the kitchen, fumigation.

HACCP ￳ Practices in food handling & storage

Conversion tables :

American, British measures and its equivalents

Food Production Practical ￳ I

Practical

Proper usage of a kitchen knife and hand tools

Understanding the usage of small equipment

Familiarisation, identification of commonly used raw material

Basic hygiene practices to be observed in the kitchen

First aid for cuts & burns

Safety practices to be observed in the kitchen

Demonstration of fire fighting for kitchen fires

Demonstration of cooking methods ￳ two items of preparation of each method*

Basic cuts of vegetables*

Basic stock preparations*

Egg cookery including classical preparations*



*The institutions / universities adopting this syllabus must ensure that for all Food Production practical

sessions the list of names of preparations / dishes, sets of menus, method (if needs to be specified)

should be specifically mentioned for standardized teaching and evaluation. This may be done by

constituting a team of experts to compile the details keeping the local conditions in mind.

Books recommended :

Practical Cookery, Victor Ceserani & Ronald Kinton, ELBS

Theory of Catering, Victor Ceserani & Ronald Kinton, ELBS

Theory of Catering, Mrs. K.Arora, Frank Brothers

Modern Cookery for Teaching & Trade Vol. I, Ms. Thangam Philip, Orient Longman

Herrings Dictionary of Classical & Modern Cookery, Walter Bickel

Chef Manual of Kitchen Management, Fuller, John

The Professional Chef (4th edition), Le Rol A.Polsom

The Book of Ingredients, Jane Grigson

Indian Food, K.T.Achaya, Oxford

Food & Beverage Service Foundation ￳I (FFBS -1)

Theory:

n

The Food &Beverage Service Industry

l

Introduction to the Food & Beverage Industry

l

Types of Catering Establishments

l

Introduction to Food & Beverage Operations

n

F & B Service areas in a hotel

l

Restaurant, Coffee Shop, Room Service, Bars, Banquets, Discotheques, Still Room, Grill

Room, Snack Bar, executive lounges, business centres & Night Clubs.

n

F & B Service Equipment

l

Usage of Equipment, criteria for selection, requirements, quantity and types

l

Furniture

l

Linen

l

Chinaware, Silverware & Glassware

l

Disposables

l

Special Equipment & Other Equipment

l

Care and maintenance

n

Food & Beverage Service Personnel

l

Food & Beverage Service Organization

t

Job Descriptions & Job Specifications of F& B Service Staff

l

Attitude & Attributes of a Food & Beverage personnel, competencies.

l

Basic Etiquettes for Catering staff

l

Interdepartmental relationship

n

Food & Beverage Service Methods

l

Table Service-Silver/English, Family, American, Butler/French, Russian

l

Self Service-Buffet & Cafeteria

l

Specialized Service-Gueridon, Tray,Trolley,Lounge, Room, etc.,

l

Single Point Service-Take AwayVending, Kiosks, Food Courts & Bars, Automats

n

Food & Beverage Terminology related to the inputs of the semester



Food & Beverage Service ￳ I (FBSP -1)

Practical:

v

Restaurant Etiquettes

v

Restaurant Hygiene practices

v

Mis- En -Place & Mis- En ￳Scene

v

Identification Of Equipments

v

Laying & Relaying of Table cloth

v

Napkin folds

v

Rules for Laying a table

v

Carrying a Salver/Tray

v

Service of Water

v

Handling the Service Gear

v

Carrying Plates, Glasses & other Equipments

v

Clearing an Ashtray

v

Situations like spillage

Reference Books:

n

Food & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw Hill

n

Food & Beverage Service ￳Lillicrap & Cousins, ELBS

n

Modern Restaurant Service ￳John Fuller, Hutchinson

n

Food & Beverage Service Management-Brian Varghese

n

Introduction F& B Service-Brown, Heppner & Deegan

n

Professional Food & Beverage Service Management ￳Brian Varghese

Application of Computers (AOC)

Theory

^ INTRODUCTION TO COMPUTERS

What is a computer, Block Diagram, Components of a computer system, generation of computers,

programming languages, generation of languages, storage devices, floppy disks, CD ROM↓s

OPERATING SYSTEMS

Introduction, Functions, types, Components, Case Studies - DOS, Windows

^ INTRODUCTION TO DBMS

Data, Datatypes, Advantages, Introduction to FOXPRO, Creating a database, Searching, Sorting,

Indexing, Writing simple programmes, overview of MS Access.

WORD PROCESSING, SPREAD SHEETS AND PRESENTATIONS

What is Word Processing, Features of MS WORD, Editing Commands and Mail merge.

What is spreadsheet, Features, Formulae and functions. If Statement, preparing sample worksheets,

Different graphs,

Features of POWERPOINT.

Preparing a presentation

Preparing an Organization chart



^ INTRODUCTION TO INTERNET

What is Internet, Network, Network of Networks, WWW, Search Engines, e-mail, websites, Introduction

to e-commerce

Application of Computers (AOC-I)

PRACTICALS

l

DOS, WINDOWS

l

MS WORD

l

MS EXCEL

l

^ MS POWERPOINT

l

FOX PRO & ACCESS

l

INTERNET USAGE

Suggested books

l

Fundamental of Computers, V.Rajaraman, Prentice Hall India

l

Mastering Microsoft Office, Lonnie E. Moseley & David M. Boodey, BPB Publication

Food Science & Nutrition (FS &N)

I.

Introduction : Food & its relation to health, Objectives in the study of nutrition

II.

Major Nutrients : Their characteristics, functions, metabolism, food sources, deficiencies,

Carbohydrates, Lipids, Proteins, Vitamins & Minerals

III.

Classification of raw materials into food groups : Cereals, Pulses, Milk & milk products, milk

borne disease pasteurization and boiling preservation of milk, Eggs, Meat varieties, preservatives,

cooking poultry white and red meat, Fish, cooking, disease produced by fish, Fruit & Vegetables,

Nuts & dried fruits, Sweet foods & sweetening agents, Spices & condiments, emulsions, colloids,

flavour and browning.

IV.

Factors influencing food intake & food habits, Physiologic factors that determine food intake,

Environmental & behavioural factors influencing food acceptance

V.

Food Processing : definition, objective, types of treatment, effect of factors like heat, acid, alkali

on food constituents.

VI.

Evaluation of food: Objectives, sensory assessment of food quality, methods, introduction to

proximate analysis of food constituents,rheological aspects of food

VII.

Water : Definition, Dietary sources (visible, invisible), functions of water, role of water in

maintaining health (water balance).

VIII.

Balanced Diet / Menu planning : Definition, importance of balanced diet, RDA for various nutrients

￳ age, gender, physiological state, planning of nutritionally balanced meals based upon the three

food group system, factors affecting meal planning, critical evaluation of few meals served at the

Institutes/Hotels based on the principle of meal planning, calculation of nutritive value of dishes/

meals.



Books for reference

Clinical dietetics & nutrition ￳ F. P. Anita

Food science chemistry & experimental foods ￳ Dr. M Swaminathan

Normal and therapeutic nutrition ￳ H. Robinson

Microbiology ￳ Anna K Joshna

Food & Nutrition ￳ Dr. M. Swaminathan

A text book of Bio chemistry ￳ A. V. S. S. Rama Rao

Catering Management an integrated approach Mohinseth, Surjeet Mulhan

Food facts & principles ￳ Manay & Shalakshara Swamy

Food science ￳ Sumathi Mudambi

Nutritive value of Indian foods. Indian Council of Medical Research

Fundamentals of food and nutrition, Mudambi & Rajgopal 4th edition 2001

Principles of Food Technology by P.J.Fellows

Handbook of analysis and Quality Control for fruits and vegetables by Rangana S. (Tata Mc Graw Hill)

Sensory Evaluation by Amerine (Academic Press)

Principles of Food Science by Borgstrom and Macmillon

Food Science by Potter & Hotchkiss

Communication (COMM)

I.

Language and communication

1.

Need, purpose, nature, models

2.

Process of communication and various factors of communication

3.

Barriers to communication and overcoming these barriers

4.

Non-verbal communication, signs, symbols and body language, language as a sign system,

eye-contact, facial expressions and posture.

5.

Communication in Hospitality organisation and its effects on performance

II.

Remedial English

1.

Common errors and their correction in English usage with emphasis on concord, tense

sequence, use of prepositions, phrasal verbs, reference and dictionary skills.

2.

Linkers and cohesive device

3.

Expressing the same idea/thought unit in different ways

III.

Skills of written English

1.

Note making and developing notes into drafts ￳ rewriting of drafts. The use of cohesive

devices

2.

Correspondence : letters to editor and write ups concerning event management (publicity

materials, handouts, posters and information, flow charts)

3.

Writing bio-data, applications, complaint

4.

Precis writing

5.

Writing reports (factual record of incident / data), log book writing

IV.

Oral skills (listening and speaking) for effective communication

1.

Note taking, preparing summaries and abstracts for oral presentation

2.

Restaurant and Hotel English, polite and effective enquiries and responses

3.

Addressing a group, essential qualities of a good speaker and listener

4.

Audience analysis, defining purpose of a speech, organizing the ideas and delivering the

speech

5.

Pronunciations, stress, accent, common phonetic difficulties, use of telephone.

20



Suggested books

l

Bhaskar, W.W.S., and Prabhu,N.S.. ○English through reading￯, MacMillan, 1978

l

D↓Souza Eunice and Shahani, G., ○Communication Skills in English￯, Noble

Publishing, 1977

Introduction to Hospitality Industry (IHI)

^ HOSPITALITY INDUSTRY ￳ A PROFILE

Meaning & definition, Historical evolution & development, Hospitality as an industry, Complimentary

role with other industries, Contribution to Indian and global economy.

HOSPITALITY PRODUCTS & SERVICES

Hospitality accommodation, Food & Beverage facilities, Ancillary services, Support services, Hospitality

Organisations.

^ HOSPITALITY DISTRIBUTION CHANNELS

Meaning & definition, Functions & levels of distribution channels, Major hospitality distribution channels

￳ Travel agents, Tour operators, Consortia and reservation system, Global Distribution System (GDS),

Internet.

^ CURRENT SCENARIO

Major players in the industry ￳ India and worldwide, present trends in industry, emerging markets, role

of support services and infrastructure, impact of international and national events, present scenario

and future projections of HR issues and technology in industry.

Suggested Text Books & References

1.

Hotels for Tourism Development, Dr. J.M.S. Negi

Metropolitan Book Co. (P) Ltd., New Delhi.

2.

Dynamics of Tourism, R.N. Kaul

Sterling Publishing Pvt. Ltd., New Delhi.

3.

International Tourism, A.K. Bhatia

Sterling Publishing Pvt. Ltd., New Delhi

4.

Hotel Front Office Management, James A. Bardi

Van Nostrand Reinholdn New York.

5.

Marketing Management, Philip Kotler

Prentice-Hall of India, New Delhi.

6.

Marketing Leadership in Hospitality, Robert Lewis & Richard Chambers, VNR.



SEMESTER-II

Food Production Foundation ￳ II (FFP ￳II)

Kitchen Organization layout and hierarchy

Kitchen layout and functions, receiving area, storage area, cold butchery, and vegetable mise en

place area, cold kitchen, hot kitchen, garde manger, bakery and confectionery. The classical and new

kitchen brigade, duties and responsibilities and job description of the kitchen personnel.

Basic preparations

Mise-en-place of all the basic preparations soups, sauces, roux, aspic, glaze, bouquet garni, mirepoix,

d↓uxelle, pastes masala, batters, doughs, marinades and gravies.

Classification of soups, principles, garnishes, accompaniments, International soups. Importance of

sauces, mother sauce, thickening agents used in a sauce, rectification of faulty sauces, other popular

sauces

Breakfast

International and Indian menus, preparations, traditional / classical items, ■Power breakfast↓ & ■Brunch↓

concept

Basic bakery and confectionery.

Principles of baking, uses of different types of oven, role of ingredients used and menu examples,

ingredient proportions, various mixes, methods and temperature variations.

Food Commodities

Classification using basic food chart with examples and uses in cookery

Seafood, freshwater fish, meat cookery introduction

Introduction to Indian cuisine

History, characteristics, different ingredients used, regional differences, equipments used, cooking

methods, religious influences

Basic culinary terms-Indian and Western / International.

Food Production Practical ￳ II

Practical

Basic sauce preparations and few (2-4) commonly used derivatives*

Preparation of traditional / classical Indian, English and continental breakfast dishes*.

Preparation of three course simple Indian menus and Indian snacks / high tea items*

Preparation of basic continental cookery-stews, sauces, soups, and basic fish preparations.*

*The institutions / universities adopting this syllabus must ensure that for all Food Production practical

sessions the list of names of preparations / dishes, sets of menus, method (if needs to be specified)

should be specifically mentioned for standardized teaching and evaluation. This may be done by

constituting a team of experts to compile the details keeping the local conditions in mind.



Books recommended :

Art of Indian Cookery, Rocky Mohan, Roli

Prasad ￳ Cooking with Masters, J. Inder Singh Kalra, Allied

Modern Cookery (Vol-I) For Teaching & Trade, Philip E.Thangam, Orient Longman

Larousse Gastronomique-Cookery Encyclopedia, Paul Hamlyn

The Complete Guide to the Art of Modern Cookery, Escoffier

Food & Beverage Service Foundation ￳II (FFBS -II)

Theory:

n

Types Of Meals

l

Breakfast-Introduction, Types, Service Methods,a la carte and TDH set ups

l

Brunch

l

Lunch

l

Hi ￳Tea

l

Dinner

l

Supper

l

Elevenses and others

n

Menu

l

Introduction

l

Types-Ala Carte & Table D↓hote

l

Menu Planning, considerations and constraints

l

Menu Terms

l

Menu Design

l

Classical French Menu

l

Classical Foods & its Accompaniments with Cover

l

Indian regional dishes, accompaniments and service

n

Control Methods

l

Billing Methods-Duplicate & Triplicate System, KOTs & BOTs, Computerised K.O.T↓s

l

Necessity and functions of a control system, F&B Control cycle & monitoring

n

Non ￳ Alcoholic Beverages

l

Classification

l

Hot Beverages-Types, Production, Service

l

Cold Beverages-Types, Production, Service

n

Food & Beverage Terminology related to the inputs of the semester

Food & Beverage Service ￳ II (FBSP ￳II)

Practical:

v

Breakfast Table Lay-up.

v

TDH & A la Carte Cover

v

Restaurant Reservation System

v

Receiving the guests

v

Sequence of Service



v

Silver Service

v

Crumbing, Clearing , Presenting the bill

v

Side board Organization

v

Taking an Order-Food & Making a KO T.

v

Writing a Menu in French & its Equivalent in English

v

Service of Cold & Hot - Non Alcoholic Beverages

Reference Books:

n

Food & Beverage Service Training Manual-Sudhir Andrews, Tata McGraw Hill

n

Food & Beverage Service ￳Lillicrap & Cousins

n

Modern Restaurant Service ￳John Fuller

n

Food & Beverage Service Management-Brian Varghese

n

Introduction F& B Service-Brown, Heppner & Deegan

n

Professional Food & Beverage Service Management ￳Brian Varghese

n

Food Service Operations ￳ Peter Jones & Cassel

n

Master Dictionary of Food & Wine-Joyce Rubash

n

Menu planning-Jaksa Kivela, Hospitality Press

n

The Restaurant (From Concept to Operation)-Lipinski

n

Professional Food Service- Sergio Andrioli & Peter Douglas, Heinemann Professional

n

Profitable Menu Planning -John Drysale

Foundation course in Hotel Housekeeping (FHK)

Theory

1.

INTRODUCTION

l

Meaning and definition Importance of Housekeeping

l

Responsibility of the Housekeeping department

l

A career in the Housekeeping department

2.

^ HOUSEKEEPING DEPARTMENT

l

Organizational framework of the Department(Large/Medium/Small Hotel)

l

Role of Key Personnel in Housekeeping

l

Job Description and Job Specification of staff in the department

l

Attributes and Qualities of the Housekeeping staff - skills of a good Housekeeper

l

Inter departmental Co-ordination with more emphasis on Front office and the Maintenance

department

l

Facilities planning and Design of Housekeeping Department and relevant sub sections

3.

^ HOUSEKEEPING PROCEDURES

l

Briefing, Debriefing, Gate pass

l

Indenting from stores Inventory of Housekeeping Items

l

House keeping control desk, Importance, Role, Co-ordination, check list, key control

l

Handling Lost and Found

l

Forms, Formats and registers used in the Control Desk

l

Paging systems and methods

l

Handling of Guest queries, problem, request

l

General operations of control desk

l

Role of control desk during Emergency



4.

^ THE HOTEL GUEST ROOM

l

Layout of guest room (Types)

l

Layout of corridor and floor pantry

l

Types of guest rooms

l

Furniture/Fixtures/Fittings/Soft Furnishings/Accessories/Guest Supplies/Amenities in a

guest room (to be dealt in brief only)

5.

^ CLEANING SCIENCE

l

Characteristics of a good cleaning agent

l

PH scale and cleaning agent with their application

l

Types of cleaning agent

l

Cleaning products (Domestic and Industrial)

6.

^ CLEANING EQUIPMENT

l

Types of Equipment

l

Operating Principles of Equipment

l

Characteristics of Good equipment (Mechanical/Manual)

l

Storage, Upkeep, Maintenance of equipment

7.

^ CARE AND CLEANING OF DIFFERENT SURFACES

l

Metal, Glass, Leather, Rexine, Ceramic, Wood, Wall and floor covering

l

Stain Removal

8.

GLOSSARY OF TERMS (with reference to 2

nd

semester syllabus

)

Housekeeping Practical ￳ I (HKP ￳I)

l

Guest Room Layout

l

Identification of cleaning equipment ￳ Manual & mechanical

l

Cleaning of different surfaces

l

Stain removal

l

Scrubbing, polishing, wiping, washing, rinsing, swabbing, mopping, sweeping, brushing, buffing

l

Use of cloths and their types, abrasives, polishes, chemical agents and commercially available

products.

Reference books :

1.

Hotel Housekeeping, Sudhir Andrews, Tata McGraw Hill

2.

The Professional Housekeeper, Tucker Schneider, VNR

3.

Professional Management of Housekeeping Operations, Martin Jones, Wiley

4.

House Keeping Management for Hotels, Rosemary Hurst, Heinemann

5.

Hotel, Hostel & Hospital House Keeping, Joan C. Branson & Margaret Lennox, ELBS

6.

Accommadation & Cleaning Services, Vol I & II, David . Allen, Hutchinson

7.

Managing House Keeping Operation, Margaret Kappa & Aleta Nitschke

Basic Accounting (BACC)

l

Accounting Theory ￳ Business Transaction and Basic Terminology, Need To Study Accounting,

Accounting functions, Purpose of Accounting Records, Accounting Principles ￳ Concepts and

Conventions.



l

Account Records ￳ Principles of Double Entry System, Journal Entries, Ledger, Subsidiary Books

￳ Cash, Sales & Purchase books, Bank Reconciliation statement.

l

Financial Statements ￳ Basic Financial Statements, Trial Balance, Preparation of Final Accounts,

Basic Adjustments to final Accounts, Methods of Presenting Final Accounts Practical Problem.

l

Depreciation Reserves and Provisions ￳ Meaning, basic Methods.

l

Computer Applications ￳ Preparation of Records and Financial Statements.

Reference Books:

1.

Comprehensive Accountancy , S.A. Siddiqui

2.

A Complete Course in Accounting Volume ￳ I , N.D. Kapoor

3.

Double-Entry Book-Keeping , R.C. Chawla & C. Juneja

4.

Introduction to Accountancy, T.S. Grewal

Hotel Information System (HIS)

Theory

1.

^ MANAGEMENT INFORMATION SYSTEM (MIS)

l

Concepts.

l

MIS Designs and functions

l

Managing multi processor environments

l

MIS Security issues

l

MIS performance evaluation

2.

^ HOTEL INFORMATION SYSTEM

l

The HIS concept

l

HIS Terminology

l

HIS In - House

l

HIS Hardware

l

HIS Software Modules.

a.

Reservation

b.

Guest Accounting

c.

Room Management

d.

General Management

3.

^ COMPUTER BASED RESERVATION SYSTEM

l

Global distribution system

l

Inter sell agencies

l

Central reservation Systems(CRS)

l

Affiliate and non affiliate Systems

l

Property Level Reservation Systems

a.

Reservation inquiry

b.

Determination of availability

c.

Creation of reservation record

d.

Maintenance of reservation records

f.

Generation of reports.

l

New Developments

l

Reservation through the internet.



4.

^ ROOMS MANAGEMENT APPLICATIONS

l

Rooms Management Module

a.

Room status.

b.

Room and rate Assignment

c.

In House guest Information functions.

d.

Housekeeping functions.

e.

Generation of Reports

5.

^ GUEST ACCOUNTING MODULE

l

Types of Accounts

l

Posting entries to Accounts

l

Night audit routine

l

Account settlement

l

Generation of reports

6.

^ PROPERTY MANAGEMENT SYSTEM INTERFACES

l

Point of sale Systems ( POS)

l

Cash Accounting Systems (CAS)

l

CAS / PMS Advantages and concerns.

l

Electronic Locking Systems.

l

Energy Management Systems.

l

Auxiliary Guest Services. Guest Operated Devices

l

In room Vending Systems

l

Guest Information Systems

7.

^ FOOD & BEVERAGE APPLICATIONS

l

POS order - Entry units

l

Key Boards and Monitors

l

Touch Screen Terminals

l

Immediate Character Recognition (ICR) Terminal.

l

Wireless Terminals

l

POSD Printers.

l

Guest check Printers

l

Receipt Printers

l

Workstation Printers

l

POS software

l

Consolidated reports

8.

^ FOOD & BEVERAGE MANAGEMENT APPLICATIONS

l

Recipe Management

l

Sales Analysis.

l

Menu Management Integrated food service software

l

Management reports from automated beverage Systems

9.

^ ACCOUNTING APPLICATIONS

l

Account Receivable Module

l

Account payable module

l

Payroll module

l

Inventory module

l

Purchasing module

l

Financial reporting module



10.

^ SELECTING AND IMPLEMENTING COMPUTER SYSTEMS

l

Analyzing current information needs

l

Collection Information of computer Systems

l

Establishing system requirements

l

Proposals from vendors

l

Contract negotiations

l

Installation factors

Suggested books

-

Hotel Front Office Management, James Bardi, VNR

-

Hotel Information System, Michael Kasavana, CBI - VNR

-

Effective Front Office Operations, Michael Kasavana, CBI - VNR

Business Communication (BCOMM)

I.

Business communication

1.

Need, purpose, nature, models

2.

Channels of Business communication

3.

Selection of channel

II.

Organisational communication

1.

Upward, downward, lateral, purpose, functions

2.

Written communications, memos, circulars, notices, advertisements, press notes

3.

Communicating with outside world : Business letters of different types, e-mail writing and

manners

4.

Communicating within groups, nature, purpose, merits, demerits

5.

Role of wit and humour

III

Handling meetings

1.

Types of meetings

2.

Structuring a meeting : agenda and minutes

3.

Conducting a meeting

Suggested books

l

Sharma, R.C., and Mohan, K., ○ Business Correspondence and Report Writing￯, Tata

McGraw Hill, 1994

l

Gartside, L., ○Model Business Letters￯, Pitman, 1992

l

Communications in Tourism & Hospitality, Lynn Van Der Wagen, Hospitality Press



SEMESTER-III

Food Production Operation ￳ I (FPO ￳I)

Regional cuisine

A detailed study on North and South Indian regional cuisine : Goa, Kashmir, Kerala, Andhra Pradesh,

Karnataka, Tamilnadu, Assam, Bengal, Ingredients used. Traditional preparation methods, Utensils

and accompaniments.

Quantity food production

Introduction to Large scale commercial cooking, contract catering, Industrial catering, Institutional

catering, Layout of a large quantity kitchen, staff hierarchy, production workflow

Banquet menus

- planning, indenting, costing, forecasting, recipes, pre-preparation and cooking

techniques.

Stores

Principles of storage, Types of stores, Layout of Dry and cold room, Staff Hierarchy, Guidelines for

efficient storage, control procedures, Inventory Procedures, EOQ, Re-order levels, Bin Cards, Form

and formats, Function of a stores manager.

Cuts of Meat & Meat Cookery

Cuts of beef, pork, lamb, chicken, SPS, menus examples, methods of cooking each cut, Cold cuts,

ham, bacon, common types of ham, preparation, menu examples, selection, storage points

Food Commodities

Classification with examples and uses in cookery : Pressed meats, Smoked Meats, classification of

milk and milk products including cheese. Classification and International cheese.






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