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BHM311 - ADVANCE FOOD PRODUCTION OPERATIONS I (THEORY)
HOURS ALLOTED: 30
MAXIMUM MARKS: 100
Topic
S.No.
01
Hours
Weight
age
02
05%
03
10%
03
10%
02
05%
02
05%
02
05%
02
05%
LARDER
I. LAYOUT & EQUIPMENT
A.
B.
C.
D.
02
SAUSAGE
A.
B.
C.
D.
E.
Introduction to charcutierie
Sausage Types & Varieties
Casings Types & Varieties
Fillings Types & Varieties
Additives & Preservatives
II. FORCEMEATS
A. Types of forcemeats
B. Preparation of forcemeats
C. Uses of forcemeats
A.
B.
C.
D.
E.
Page 1 of 22
V. GALANTINES
01
05%
01
05%
01
05%
01
05%
01
05%
01
05%
03
10%
A. Ice carvings
B. Tallow sculpture
C. Fruit & vegetable Displays
D. Salt dough
E. Pastillage
F. Jelly Logo
G. Thermacol work
APPETIZERS & GARNISHES
02
05%
A. Making of galantines
B. Types of Galantine
C. Ballotines
VI. PATES
A.
B.
C.
D.
E.
Types of Pate
Pate de foie gras
Making of Pate
Commerical pate and Pate Maison
Truffle sources, Cultivation and uses and Types of truffle.
Types of mousse
Preparation of mousse
Preparation of mousseline
Difference between mousse and mousseline
03
A.
B.
C.
D.
Classification of Appetizers
Examples of Appetizers
Historic importance of culinary Garnishes
Explanation of different Garnishes
Page 2 of 22
04
SANDWICHES
02
05%
05
A. Parts of Sandwiches
B. Types of Bread
C. Types of filling classification
D. Spreads and Garnishes
E. Types of Sandwiches
F. Making of Sandwiches
G. Storing of Sandwiches
USE OF WINE AND HERBS IN COOKING
01
05%
30
100%
Page 3 of 22
Contact hours
4
MENU 02
Bisque Dcrevisse
Escalope De Veau viennoise
Pommes Batailles
Epinards au Gratin
MENU 03
Crme Du Barry
Darne De Saumon Grille
Sauce paloise
Pommes Fondant
Petits Pois A La Flamande
MENU 04
Veloute Dame Blanche
Cote De Porc Charcuterie
Pommes De Terre A La Crme
Carottes Glace Au Gingembre
MENU 05
Cabbage Chowder
Poulet A La Rex
Pommes Marguises
Ratatouille
MENU 06
Barquettes Assortis
Stroganoff De Boeuf
Pommes Persilles
Riz Pilaf
MENU 07
Duchesse Nantua
Poulet Maryland
Croquette Potatoes
Banana fritters
Corn gallets
MENU 08
Kromeskies
Filet De Sols Walweska
Pommes Lyonnaise
Funghi Marirati
MENU 09
Vol-Au-Vent De Volaille Et Jambon
Poulet a la kiev
Creamy Mashed Potatoes
Page 4 of 22
20
60
Page 5 of 22
Topic
Brioche
Baba au Rhum
Soft Rolls
Chocolate Parfait
French Bread
Tarte Tartin
Garlic Rolls
Crpe Suzette
Harlequin Bread
Chocolate Cream Puffs
Foccacia
Crme Brle
Vienna Rolls
Mousse Au Chocolat
Bread Sticks
Souffle Milanaise
Brown Bread
Pte Des Pommes
Clover Leaf Rolls
Savarin des fruits
Whole Wheat Bread
Charlotte Royal
Herb & Potato Loaf
Doughnuts
Milk Bread
Gateaux des Peache
Ciabatta
Chocolate Brownie
Buffet desserts
Modern Plating Styles
Contact hours
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
60
Page 6 of 22
:
:
:
:
:
100
50
06.00 HRS
30 MINUTES
30 MINUTES
10
15
05
05
05
40
15
10
10
05
40
05
05
05
05
20
20%
20%
20%
20%
20%
100%
Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement
of examination.
Invigilation will be done by both internal and external persons.
Each student will cook 04 portions of each dish/item.
Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy
products only). Only one extra attempt may be permitted.
Uniform and grooming must be checked by the examiners before commencement of examination.
Students are not allowed to take help from books, notes, journal or any other person.
Page 7 of 22
S.No.
01
08
Weight
age
25%
08
25%
08
30%
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
02
Hours
BANQUETS
A.
B.
C.
D.
E.
F.
G.
History
Types
Organisation of Banquet department
Duties & responsibilities
Sales
Booking procedure
Banquet menus
BANQUET PROTOCOL
INFORMAL BANQUET
03
Rception
Cocktail parties
Convention
Seminar
Exhibition
Fashion shows
Trade Fair
Wedding
Outdoor catering
FUNCTION CATERING
BUFFETS
A. Introduction
B. Factors to plan buffets
C. Area requirement
Page 8 of 22
04
04
15%
05
A. History of gueridon
B. Definition
C. General consideration of operations
D. Advantages & Dis-advantages
E. Types of trolleys
F. Factor to create impulse, Buying Trolley, open kitchen
G. Gueridon equipment
H. Gueridon ingredients
KITCHEN STEWARDING
02
05%
30
100%
A.
B.
C.
D.
E.
TOTAL
Importance
Opportunities in kitchen stewarding
Record maintaining
Machine used for cleaning and polishing
Inventory
Page 9 of 22
Topic
Hours
02
03
04
05
08
08
04
08
02
30
100
PASS MARKS
03.00HRS
50
Uniform / Grooming
Misc-en-place
Gueridon Skill Service
Food & Beverage Service
Viva
Journal
:
:
:
:
:
:
TOTAL
MARKS
10
10
30
30
10
10
100
NOTE:
1.
The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the
practical syllabus under each category.
2.
Each should be responsible for laying of 4 covers. The student must also ensure that sideboard contains
everything necessary for service.
3.
During table service each guest should pose one question to the candidate on the item being served. The
invigilators can brief guests prior to service.
Page 10 of 22
S.No.
12
Weight
age
40%
02
12
40%
03
06
20%
30
100%
01
Hours
A.
A.
B.
Page 11 of 22
Topic
HMS Training Hot Function keys
How to put message
How to put a locator
How to check in a first time guest
How to check in an existing reservation
How to check in a day use
How to issue a new key
How to verify key
How to cancel a key
How to issue a duplicate key
How to extend a key
How to print and prepare registration cards for arrivals
How to programme keys continuously
How to programme one key for two rooms
How to re-programme a key
How to make a reservation
How to create and update guest profiles
How to update guest folio
How to print guest folio
How to make sharer reservation
How to feed remarks in guest history
How to add a sharer
How to make add on reservation
How to amend a reservation
How to cancel a reservation
How to make group reservation
How to make a room change on the system
How to log on cashier code
How to close a bank at the end of each shift
How to put a routing instruction
How to process charges
How to process a guest check out
How to check out a folio
How to process deposit for arriving guest
How to process deposit for in house guest
How to check room rate variance report
How to process part settlements
How to tally allowance for the day at night
How to tally paid outs for the day at night
How to tally forex for the day at night
How to pre-register a guest
How to handle extension of guest stay
Handle deposit and check ins with voucher
How to post payment
How to print checked out guest folio
Check out using foreign currency
Page 12 of 22
47
48
49
50
51
52
53
54
55
56
57
58
MAXIMUM MARKS
DURATION
100
PASS MARKS
03.00 HRS
50
MARKS
1.
2.
3.
4.
5.
:
:
:
:
:
10
20
20
40
10
TOTAL
100
NOTE:
1.
2.
3.
Page 13 of 22
S.No.
01
02
03
04
05
Hours
15
Weight
age
50%
04
04
15%
15%
05
02
30
15%
05%
100%
Page 14 of 22
2
3
Topic
Team cleaning
Planning
Organizing
Executing
Evaluating
Inspection checklist
Time and motion study
Steps of bed making
Steps in servicing a guest room etc
Devising/ designing training module
Refresher training(5 days)
Induction training(2 days)
Remedial training(5 days)
TOTAL
Hours
4
2
12
12
30
100
PASS MARKS
03.00HRS
50
MARKS
1.
2.
3.
4.
5.
6.
7.
:
:
:
:
:
:
:
10
20
15
15
10
20
10
TOTAL
100
NOTE:
1.
2.
Page 15 of 22
Hours
Weight
age
FINANCIAL MANAGEMENT
MEANING & SCOPE
02
05%
07
10%
03
12
20%
04
A. Meaning of ratio
B. Classification of ratios
C. Profitability ratios
D. Turnover ratios
E. Financial ratios
F. Du Pent Control Chart
G. Practical Problems
FUNDS FLOW ANALYSIS
10
15%
10
15%
05
10%
07
05
10%
08
02
05%
01
02
Topic
A.
B.
C.
D.
05
06
09
07
10%
60
100%
Page 17 of 22
S.No.
04
Weight
age
15%
02
MISSION
Mission Statement Elements and its importance
B. OBJECTIVES
Necessity of formal objectives
Objective Vs Goal
C. STRATEGY
DEVELOPING STRATEGIES
- Adaptive Search
- Intuition search
- Strategic factors
- Picking Niches
- Entrepreneurial Approach
ENVIRONMENTAL AND INTERNAL RESOURCE ANALYSIS
05
15%
03
08
25%
06
20%
01
ORGANISATIONAL STRATEGY
Hours
A.
A.
04
05
03
10%
06
A. POLICY
B. PRODUCT POLICIES
C. PERSONNEL POLICIES
D. FINANCIAL POLICIES
E. MARKETING POLICIES
F. PUBLIC RELATION POLICIES
STRATEGIC IMPLEMENTATION REVIEW AND EVALUATION
04
15%
30
100%
Page 19 of 22
Page 20 of 22
Before inviting the Speaker, make sure that they really are experts in the relevant subject.
Invite, if possible, Speakers who are not only experts in subjects but are also capable speakers.
If, although they are eminently suitable because of their expertise, they have poor presentation skills, offer them
support.
4. Inform them in writing, and in clear unambiguous terms, of the aims and objectives of the session.
5. Discuss with them, then confirm in writing, specifically what you want them to cover: exactly how long they have to
speak: and what questioning techniques will be employed during and after the session.
6. Give them full information, in writing, about the starting time, the location, and the size and level of the participants.
7. Confirm whether they will use aids and, if so, of what type(s) and how many. Do they already have them, are they
of acceptable quality: do they want any help in procuring them: do they want to use aids available with you.
8. Confirm whether they intend to use hand-outs: do they have them available: do they want any support in their
production: when do they intent to use them.
9. Seek and confirm their views on the room layout what type they would prefer or whether they have to accept the
existing room layout.
10. Arrange a feed-back session with the participants as you may want to use them again.
Maintain a record of the date, duration of the session and contact details of the Guest Speakers for future references
which may be required by your institute and the NCHMCT.
*****
Page 21 of 22
Block-2
Unit
Unit
Unit
Unit
Market Analysis
Marketing Research
Competitive Analysis and Strategies
Forecasting for Tourism and its Products
Role of Technology in Tourism Marketing
4
5
6
7
Block-3
Unit
Unit
Unit
Unit
Unit
Block-4
Unit
Unit
Unit
Unit
Unit
13
14
15
16
17
Product Designing
Pricing Strategies
Promotion Strategies
Distribution Strategies
The Fifth P: People, Process and Physical Evidence
Block-5
Unit
18
Unit
19
Unit
20
Block-6
Unit
Unit
Unit
Unit
21
22
23
24
Destination Marketing
Regions, Cities, Leisure Spots
Events, Activities, Individuals
Shopping, Education and Culture
Marketing Local Foods
Block-7
Unit
Unit
Unit
Unit
25
26
27
28
Accommodation Marketing
Star Category Hotels
Alternate Accommodation
Supplementary Accommodations
Linkages in the Trade
Block-8
Unit
Unit
Unit
Unit
29
30
31
32
Page 22 of 22