DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

1 Yr.
BASIC FOOD PRODUCATION

UNIT - 01
KITCHEN BRIGADE - DEFINITION - MEANING - INTRODUCTION - DUTIES &
RESPONSIBILITIES OF KITCHEN STAFF - IMPORTANCE
UNIT - 02
ATTRIBUTES OF KITCHEN STAFF - PRINCIPLES - PERSONAL HYGIENE - PRECAUTION
WHILE HANDLING EQUIPMENT
UNIT - 03
COOKING - AIMS & OBJECTIVES OF COOKING - CLASSIFICATION OF RAW MATERIALS -
PLANNING OF COOKING - TYPES OF COOKING - PRINCIPLES - METHODS OF COOKING
UNIT - 04
INGREDIENTS - METHOD OF PREPARING INGREDIENTS -PRINCIPLES - VARIOUS TYPE OF
FUEL USED FOR COOKING - ADVANTAGES & DISADVANTAGES - TYPES OF EQUIPMENT
USED FOR COOKING
UNIT - 05
SPICES & CONDIMENTS - TYPES OF SPICES & CONDIMENTS - NUTS - PULSES &
CEREALS - CLASSIFICATION OF NUTS - PULSES - CEREALS
UNIT - 06
VEGETABLES & FRUITS - TYPES OF VEGETABLES & FRUITS - PRINCIPLES -
CLASSIFICATION OF VEGETABLES & FRUITS - TYPES OF SALADS & SALAD DRESSING
UNIT - 07
FISH - CLASSIFICATION OF FISH - SELECTION CRITERIA OF FISH - CUTS OF MEAT,
POULTRY, AND PARK - IMPORTANCE
UNIT - 08
STOCK - MEANING - PREPARATION OF STOCK -STORAGE & USAGE OF STOCK -
PRECAUTION IN HANDLING STOCK
UNIT - 09
SOUP - MEANING - CLASSIFICATION OF SOUP - RECIPE - TYPE OF SOUPS
UNIT - 10
SAUCES - MEANING - CLASSIFICATION OF SAUCES - RECIPE- DIFFERENCE BETWEEN
MOTHER SAUCE & DERIVATIVE SAUCE
UNIT - 11
KITCHEN MANAGEMENT - OBJECTIVE - PLANNING - MEAL PRODUCTION - PURCHASING -
SELECTION OF SUPPLIES - ORDERING - CONTROL - COST CONTROL - PORTION
CONTROL - METHODS
UNIT - 12
MENU - MEANING - PLANNING - TYPES - PRINCIPLES INVOLVED IN MENU PLANNING
 DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY
1 Yr.
BUSINESS COMMUNICATION

UNIT - 01
COMMUNICATION - INTRODUCTION - DEFINITION - SCOPE OF COMMUNICATION -
VARIOUS TYPES OF COMMUNICATION
UNIT - 02
BARRIERS - DEFINITIONS- BARRIERS OF COMMUNICATION - OVERCOMING THE
BARRIERS - LISTENING BARRIERS - GUIDELINES FOR EFFECTIVE LISTENING
UNIT - 03
EFFECTIVE SPEAKING - ENGLISH FOR RESTAURANT & HOTEL - POLITE AND EFFECTIVE
ENQUIRES AND RESPONSES
UNIT - 04
ADDRESSING A GROUP - ESSENTIAL EQUALITIES OF A GOOD SPEAKER - DELIVERING
THE SPEECH - PRONUNCIATION - IMPORTANCE OF SPEECH IN HOTELS
UNIT - 05
USING THE TELEPHONE - THE NATURE OF TELEPHONE ACTIVITY IN THE HOTEL
INDUSTRY/ THE NEED FOR DEVELOPING TELEPHONE SKILLS/DEVELOPING TELEPHONE
SKILLS
UNIT - 06
JOB SEARCH - PLANNING THE SEARCH FOR CAREER EMPLOYMENT /PREPARING A
RESUME/APPLYING THE JOB INTERVIEW GUIDELINES FOR INTERVIEW PERFORMANCE
UNIT - 07
REPORT WRITING - DEFINITION - TYPES OF REPORTS - THEIR PURPOSES - PLANNING
THE REPORT - WRITING THE REPORT/SPECIFIC REPORT
UNIT - 08
WRITING TASKS RELEVANT TO HOTELS SUCH AS (A) IMPROVEMENT PROPOSAL
REARRANGEMENTS - EXPANSION - REFRESHING ETC., (A) DISPUTES, (B) BRAWLS
MISHAPS (C).COMPLAINTS
UNIT - 09
BUSINESS LETTERS - LAYOUT OF BUSINESS LETTERS - ASKING FOR PRICE-LIST -
ORDERING GOODS - COMPLAINING ABOUT DAMAGED GOODS
UNIT - 10
BUSINESS ENQUIRIES AND REPLIES - LETTERS OF ADJUSTMENT - COLLECTION
LETTERS - CIRCULAR LETTERS - STATUS ENQUIRIES
UNIT - 11
INSURANCE CORRESPONDENCE AGENCY - LETTERS TO INSURANCE OFFICIALS -
PAYMENT OF PREMIUM THROUGH DEMAND DRAFT
UNIT - 12
COMPANY CORRESPONDENCE - SECRETARY`S LETTERS TO THE DIRECTORS -
SECRETARY`S CORRESPONDENCE WITH THE SHAREHOLDERS - SECRETARY`S
CORRESPONDENCE WITH THE BANKS

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

1 Yr.
HOTEL FRENCH

UNIT - 01
INTRODUCTION TO LANGUAGE - LETTERS OF THE ALPHABET AND THEIR
PRONUNCIATION DISTINCTION BETWEEN VOWELS AND CONSONANT WORDS AND THE
USE OF DIFFERENT ACCENTS. SELF – INTRODUCTION PRESENTING AND INTRODUCING
ANOTHER PERSON GREETINGS- HOW TO GREET AND REPLY TO A GREETINGS
UNIT - 02
AT THE RECEPTION DESK OF A HOTEL IN THE RESTAURANT - DIALOGUE
UNIT - 03
LIST OF NAMES OF
A.PROFESSIONS
B.COUNTRIES AND THEIR NATIONALITIES
C.FRUITS AND VEGETABLES
NUMERIC FROM 1 TO 100
THE TIME OF THE DAY
MEMBERS OF THE FAMILY
UNIT - 04
HOTEL AND KITCHEN PERSONNEL IN FRENCH TERMS THE NAMES OF THE UTENSILS
USED IN KITCHEN & RESTAURANT
UNIT - 05
GRAMMAR - CONJUGATION - PERSONAL PRONOUNS

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

1 Yr.
FOOD AND BEVERAGE SERVICE - I

UNIT - 01
Chapter I
Hotel industry - Definition - Meaning - Evaluation of hotel industry - Types Of hotel
industry - Planning - Classification of hotel industry
Chapter II
Catering establishment - Classification of catering establishment - Restaurant brigade -
Duties and responsibility of food and beverage staff for Interdepartmental co-operation
UNIT - 02
Chapter III
Food and beverage outlets - Types food and beverages outlets - Principles of Food and
beverage outlets - Methods - Importance of food and beverage - Ancillary department
Chapter IV
Service equipment - Identification of service equipment - Classification of Service
equipment`s - Importance of service equipment
UNIT - 03
Chapter V
Silver cleaning - Importance of silver cleaning - Procedure for silver Cleaning - Type of
silver cleaning - Methods of silver cleaning
Chapter VI
Break-fast (indian - american continental) - Menu - Objective - Planning - Types and
principles of menu planning - sequential French classical menu.
UNIT - 04
Chapter VII
Food systems - Principles and guidelines - Brunch - Lunch - Afternoon high Tea - high tea
supper - Dinner.
Chapter VIII
MIS - EN - Science - Principles - Objectives - MIS-EN-PALCE - Side board / dummy Waiter.
UNIT - 05
Chapter IX
Side board - Arrangement of side board - Caver and rules for laying tables.
Chapter X
Napkin folding - Types of napkin folding - Importance - Booking procedure.
UNIT - 06
Chapter XI
Waiter - Role of waiter - Attitude and attitudes of a waiter - DO`s and DON`ts of a waiter –
Guest receiving procedure.
Chapter XII
Non-alcoholic beverage - Service of non-alcoholic beverage - Control System - importance
of control system - K.O.T - Duplicate and triplicate Check system.
 DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY
1 Yr.
HYGIENE, SANITATION AND FIRST AID

UNIT - 01
HYGIENE
Hygiene; why it is important? - Personal Hygiene - Kitchen Hygiene - Food Hygiene - Food
Safety (General Food Hygiene) - Food Hygiene Regulations - Food Safety Act - HACCP and
Its terminologies.
Chapter II
FOOD SAFETY
Basic Introduction to Food Safety - Food Hazards and Risks - Contaminants and Food
Hygiene.
UNIT - 02
Chapter III
MICROORGANISMS IN FOOD
General characteristics of Micro-organism based on their occurrence and structure –
Factors affecting their growth in food (intrinsic and extrinsic)
Chapter IV
FOOD BORNE MICRO-ORGANISMS
Common food borne micro-organisms - Bacteria (spores/capsules) - Fungi - Viruses -
Parasites
UNIT - 03
Chapter V
FOOD BORNE DISEASES
Types (Infections and intoxications) - Common diseases caused by food borne pathogens -
Preventive measures
Chapter VI
QUALITY ASSURANCE
Introduction to Concept of TQM - GMP and Risk Assessment - Relevance of Microbiological
standards for food safety - HACCP (Basic Principle and implementation)
UNIT - 04
Chapter VII
HYGIENE AND SANITATION IN FOOD SECTOR
General Principles of Food Hygiene - GHP for commodities, equipment, work area and
personnel - Cleaning and disinfect ion (Methods and agents commonly used in the
hospitality industry).
Chapter VIII
SAFETY PROCESSING
Safety aspects of processing water (uses and standards) - Waste Water and Waste disposal.
UNIT - 05
Chapter IX
RECENT CONCERNS
Emerging pathogens - Genetically modified foods - Food labeling - Newer trends in food
packaging and technology - BSE (Bovine Serum Encephthalopathy).
Chapter X
FIRST AID
Definition - Importance and Rules - Duties of a First - Aid - Skeleton System: Anatomy and
Functions of Eye - Ear and lungs - Pressure Points.
UNIT - 06
Chapter XI
RESPIRATION
Respiration - Artificial Respiration - Heart- Blood Circulation
Chapter XII
HANDLING ACCIDENTS
Burns and Scalds; Poisons - Shock: Types - Sign and Symptoms and Treatments - Fractures:
Types - Signs and Symptoms and Treatments - Wounds and Hemorrhage, Dressings and
Bandages - Heat Stoke; Epileptic Fits; Sprains; Drowning; Snake Bite etc.
REFERENCE BOOKS:
1. Modern Food Microbiology by Jay. J.
2. Food Microbiology by Frazier and Westhoff
3. Food Safety by Bhat and Rao
4. Safe Food Handling by Jacob M.
5. Food Processing by Hobbs Betty
6. Microbiology- Anna K Joshna
7. Handbook of analysis and Quality Control for fruits and vegetables by Rangana S.
(Publisher:
Tata Mc Graw Hill)
8. First Aid Mannual By St Andrew`s Ambulance Association and British Red Cross St John
Ambulance Published By Dorling Kinderslay Publisher Ltd
9. The Essential Guide to Emergency Medical Procedures and First Aid By Auerback Paul S,
Publisher: Lyons Press
 DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY
1 Yr.
PRACTICAL - I (FOOD AND BEVERAGE SERVICE - I)

UNIT - 01
Syllabus:
" Familiarization and handling of equipments
" Drawing of various types of spoons, forks, sugar pot, coffee pot, tea pot and
" other small equipments
" Methods of cleaning and upkeep of silver polishing methods
" Arrangements of sideboard
" Laying and relaying of table cloth
" Laying up of table for various meals and menus
" Different type of napkin folding
" Receiving the guest
" Talking orders
" Silver service and clearance
" Service of non ? alcoholic beverages
" Presenting and settling of bills
" Arrangement and carry of room service trays
" Frilling
REFERENCE BOOKS:
1. Mastering restaurant service?H.L.craschnell and G>Nobis
2. Food abd beverage training manual?Sudhir Andrews
3. The waiter?fuller and curie
4. Food and beverage service?D.R.Liilicrap
5. Modern restaurant service -John fuller

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

2 Yr.
HOTEL ENGINEERING

UNIT - 01
PREVENTING & BREAKDOWN MAINTENANCE - COMPARISONS - ROLE & IMPORTANCE OF
MAINTENANCE DEPARTMENT IN THE HOTEL INDUSTRY WITH EMPHASIS ON ITS
RELATION WITH OTHER DEPARTMENT OF THE HOTEL.
UNIT - 02
ORGANIZATION CHART OF MAINTENANCE DEPARTMENT - DUTIES & RESPONSIBILITIES
OF MAINTENANCE DEPARTMENT - TYPES OF FUEL USED IN CATERING INDUSTRY:
CALORIFIC VALUE
UNIT - 03
COMPARATIVE STUDY OF DIFFERENT FUELS - CALCULATION OF AMOUNT OF FUEL
REQUIRED & COST - HEAT TERMS & UNITS; METHOD OF TRANSFER - LPG AND ITS
PROPERTIES - PRINCIPAL OF BUNSEN & BURNER
UNIT - 04
PRECAUTIONS TO BE TAKEN WHILE HANDLING GAS - LOW AND HIGH - PRESSURE
BURNERS - CORRESPONDING HEAT OUTPUT - GAS BANK - LOCATION - DIFFERENT
TYPES OF MANIFOLDS
UNIT - 05
FUNDAMENTALS OF ELECTRICITY - INSULATOR - CONDUCTORS - CURRENT - POTENTIAL
DIFFERENCE RESISTANCE - POWER ENERGY CONCEPT - DEFINITIONS - THEIR UNITS &
RELATIONSHIP
UNIT - 06
AC & DC - SINGLE FACE & THREE FACES & ITS IMPORTANCE ON EQUIPMENT
SPECIFICATIONS. ELECTRIC CIRCUIT - OPEN CIRCUIT - CLOSE CIRCUIT - SYMBOLS OF
CIRCUIT ELEMENTS
UNIT - 07
- SERIES & PARALLEL CONNECTIONS - SHORT CIRCUIT - FUSES - MCB - EARTHLING -
REASONS FOR PLACING SWITCHES ON LIVE WIRE SIDE.
UNIT - 08
ELECTRIC WIRES & TYPES OF WIRING. - CALCULATION OF ELECTRIC ENERGY
CONSUMPTION OF EQUIPMENT - SAFETY ENERGY CONSUMPTION OF EQUIPMENT
UNIT - 09
SAFETY PRECAUTION TO BE OBSERVED WHILE USING ELECTRIC APPLIANCES - TYPES
OF LIGHTING - DIFFERENT LIGHTING DEVICES
UNIT - 10
INCANDESCENT LAMPS - FLUORESCENT LAMPS - OTHER GAS DISCHARGES LAMPS -
ILLUMINATION & UNIT OF ILLUMINATION.
UNIT - 11
EXTERNAL LIGHTING - SAFETY IN HANDLING ELECTRICAL EQUIPMENT - WATER
DISTRIBUTION SYSTEM IN A HOTEL
UNIT - 12
COLD WATER SYSTEM IN INDIA - COLD WATER CISTERN SWIMMING POOLS - HOT
WATER SUPPLY SYSTEM IN HOTELS
 DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY
2 Yr.
HOUSE KEEPING OPERATION

UNIT - 01
DEFINE HOTEL - CLASSIFICATION OF HOTEL- ORGANIZATIONAL STRUCTURE OF FRONT
OFFICE - QUALITIES OF FRONT OFFICE STAFF
UNIT - 02
INTRODUCTION TO FRONT OFFICE- TYPES OF ROOMS - TYPES OF PLAN - TARIFF
STRUCTURE - EQUIPMENT USED IN FRONT OFFICE - TYPES OF EQUIPMENT - MANUAL -
SEMI AUTOMATIC & AUTOMATIC SYSTEM
UNIT - 03
RESERVATION - MEANING - NEED FOR RESERVATION - MODE & SOURCES OF
RESERVATION - RESERVATION SYSTEM - WHITNEY ROCK SYSTEM - GROUP
RESERVATION - RESERVATION AVAILABILITY & CANCELLATION PROCEDURE
UNIT - 04
IMPORTANCE OF HOUSE KEEPING DEPARTMENT - DEPARTMENT ORGANIZATION CHART
- DUTIES AND RESPONSIBILITY OF HOUSE KEEPING STAFF - HOUSE KEEPING OUTLETS -
NEED FOR CO-OPERATION & CO-ORDINATION WITH OTHER DEPARTMENT.
CLASSIFICATION OF CLEANING EQUIPMENT - MANUAL & MECHANICAL - HANDLING &
SELECTION PROCEDURE OF CLEANING EQUIPMENT.
UNIT - 05
ROOM CLEANING PROCEDURE - DAILY CLEANING OF ROOM - ROOM INSPECTION -
GUEST SUPPLIES & AMENITIES FROM HOUSEKEEPING - LOST & FOUND PROCEDURE -
TYPES OF KEY AND ITS CONTROL

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

2 Yr.
FOOD AND BEVERAGE SERVICE-II

UNIT - 01
A. INTRODUCTION & DEFINITION
B. CLASSIFICATION
UNIT - 02
A. DEFINITION
B. CLASSIFICATION WITH EXAMPLE
TABLE/STEEL/NATURAL
SPARKLING
FORTIFIED
AROMATIZED
PRACTICAL
SERVICE OF
BOTTLED & DROUGHT BEERS
UNIT - 03
A. INTRODUCTION & DEFINITION
B. PRODUCTION OF SPIRIT
POT-STILL METHOD
PATENT STILL METHOD
C. DIFFERENT PROOF SPIRITS
AMERICAN PROOF
GAY-LUSKA
PRACTICAL
SERVICE OF SPIRITS (WHISKY, VODKA, RUM, GIN, BRANDY & TEQUILA)
UNIT - 04
INTRODUCTION & DEFINITION
DIFFERENT TYPES OF APERITIFS
UNIT - 05
A. DEFINITION & HISTORY
B. PRODUCTION OF LIQUEURS
C. NAMES OF LIQUEURS & COUNTRY OF ORIGIN & PREDOMINANT FLAVOR
D. SERVICE
PRACTICAL
SERVICE OF LIQUEURS
UNIT - 06
MENU WRITING OF REGIONAL DISHES
TABLE LYING OF REGIONAL DISHES
SERVICE OF REGIONAL DISHES.
UNIT - 07
PHYSICAL LAYOUT OF FUNCTIONAL AND ANCILLARY AREAS
OBJECTIVE OF A GOOD LAYOUT.
STEPS IN PLANNING
MENU PLANNING
 DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY
2 Yr.
FUNCTIONAL CATERING

UNIT - 01
INTRODUCTION - CLASSIFICATION OF MICROBIOLOGY - BACTERIA - MORPHOLOGY -
FACTORS AFFECTING BACTERIAL GROWTH - BENEFICIAL AND HARMFUL - EFFECTS OF
BACTERIAL ACTIVITY
UNIT - 02
YEAST - MORPHOLOGY - ECONOMIC IMPORTANCE - HARMFUL AND BENEFICIAL
EFFECTS MOULD - MORPHOLOGY - ECONOMIC IMPORTANCE - HARMFUL AND
BENEFICIAL EFFECTS FOOD BORNE ILLNESS
UNIT - 03
BACTERIAL - FOOD BORNE DISEASES/ CLOSTRIDUM PEFRINGENS - GASTEOERITS,
E.COLE - BACILLUS CEREUS FOOD BORNE POISONINGS - INFECTIONS & INTOXICATIONS
- NON BACTERIAL - MYCOTOXINS - VIRUSES, FOOD-BORNE PARASITES, SEAFOOD
TOXICANTS, POISONING BY CHEMICALS DEFINITION - COMMON DISINFECTANTS USED
IN WORKING SURFACES - KITCHEN EQUIPMENT - DISHWASHING ETC.
UNIT - 04
STERILIZATION - KITCHEN AND SERVICE EQUIPMENT - MILK - WATER, ETC., -
PASTEURIZATION OF MILK - LTST AND HTST METHOD. UHT METHOD - PRESERVATION
OF FOOD - PRINCIPLES OF FOOD PRESERVATION - LOW TEMPERATURE - HIGH
TEMPERATURE - DRYING - CANNING OF FOOD - IRRADIATE CHEMICAL PRESERVATION
UNIT - 05
FOOD QUALITY - INTRODUCTION - IMPORTANCE - MEASUREMENT OF FOOD QUALITY -
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP). CARBOHYDATES -
DENTIFICATION OF CARBOHYDRATES - COLOR REACTION - SEPARATION BY
CHROMATOGRAPHY - OPTICAL ACTIVITY - OTHER QUANTITATIVE DETERMINATIONS -
CHANGES DURING COOKING - SOLUBILITY
UNIT - 06
HYDROLYSIS - GELATINIZATION OF STARCH RETROGRADTION - SYNERESIS - STALING
OF BREAD PROTEINS - CHEMICAL PROPERTIES OF PROTEINS - NATIVE AND
DENATURED PROTEINS - DENATURING AGENT FOAMS - DETERMINATION OF PROTEIN
IN
FOODS - EFFECT OF HEAT TREATMENT
UNIT - 07
FAT - IDENTIFICATION OF FATS - CHEMICAL PROPERTIES OF FAT - RANCIDITY OF FATS
AND TYPES - HYDROGENATION OF FATS - CHANGES DURING COOKING, REVERSION -
SHORTENING - FACTORS AFFECTING SHORTENING
UNIT - 08
NUTRITION - INTRODUCTION TO NUTRITION - DEFINITION NUTRIENTS –
CLASSIFICATION OF NUTRIENTS - FOOD GROUPS - FUNCTIONS OF FOOD TO MAN
UNIT - 09
FOOD FACTORS - CARBOHYDRATES - PROTEINS AND FATS - COMPOSITION -
CLASSIFICATION - SOURCES - FUNCTIONS - DAILY REQUIREMENTS - DIGESTION AND
ALSO ABSORPTION - EXCESS AND DEFICIENCY MINERALS - CLASSIFICATION
UNIT - 10
MINERALS - MAJOR MINERALS - TRACE ELEMENTS - FUNCTIONS - SOURCES - DAILY
REQUIREMENTS - EXCESS AND DEFICIENCY - DIGESTION AND ABSORPTION - VITAMINS -
CLASSIFICATION - FAT - SOLUBLE AND H20 SOLUBLE VITAMINS - FUNCTIONS - SOURCES
- DAILY REQUIREMENTS - EXCESS AND DEFICIENCY - NUTRITIONAL LOSSES DURING
COOKING
UNIT - 11
ENERGY - DEFINITION - CALORIE - KILO CALORIE - JOULE - NEWTON ENERGY
REQUIREMENTS OF DIFFERENT AGE GROUPS - MEASUREMENT OF ENERGY
REQUIREMENTS - BASAL METABOLIC RATE - DEFINITION - MEASUREMENT AND
FACTORS AFFECTING BMR - WATER - IMPORTANCE - DISTRIBUTION IN BODY - WATER
BALANCE - DEFICIENCY OF WATER INTAKE - O.R.S. (ORAL REHYDRATION SOLUTION)
UNIT - 12
DIET - IMPORTANCE OF DIET - PRINCIPLES OF PLANNING DIETS - BALANCED DIET -
MEANING AND IMPORTANCE - PREPARATION OF BALANCED DIETS FOR DIFFERENT AGE
GROUPS - MALNUTRITION - DEFINITION - CLASSIFICATION - SOCIAL ASPECT OF
MALNUTRITION - MALNUTRITION AND INFED ORGANIZATION PREVENTING
MALNUTRITION OVER NUTRITION - OBESITY - CLASSIFICATION - ILL EFFECTS OF
OBESITY

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

2 Yr.
FOOD MICRBIOLOGY AND NUTRITION

UNIT - 01
Chapter I
Microbiology - Introduction, out lines of classification of Microbes (Fungi-including yeat
and molds, Bacteria), General properties of microbes.
Chapter II
Microbial growth and growth curve. Effect of heat on microbial growth and microbial cells -
Thermal death point. Pasteurization - Concept - Sterilization and disaffection and heat
resistance in microbes
UNIT - 02
Chapter III
Role of microbes in food production - Fermentation - Small scale fermentation process -
Idli, Dhokla, Naan, Bhaturas, yogurt, pickles.
Chapter IV
Industrial role of microbe -Preparation ? Cheese - Vinegar - Bread - Alcoholic beverages.
Preservation and spoilage - asepsis - Removal - Anaerobic - High temperature - Low
temperature - Drying - Preservatives - Radiation.
UNIT - 03
Chapter V
Contamination due microbial action of cereal and cereal products. Preservation of
vegetables and fruits.
Chapter VI
Food spoilage -effect of microbes on Meat - Fish - Egg - Milk - Milk products.
UNIT - 04
Chapter VII
Kinds of food products- canned food - Nutrients and nutritive value of selected preserved
foods.
Chapter VIII
Food groups - Foods included in each group - Serving size of foods under each group.
UNIT - 05
Chapter IX
Food production -consumption -concept-food conception trends among Indians.
Chapter X
Food constituents- carbohydrates - Proteins - Fat - Vitamin and minerals - Sources and
requirements.
UNIT - 06
Chapter XI
Post harvest technology in food production: Perishable and Semi?Perishable Food and food
products.
Chapter XII
Food adulteration - Types of Adulterants - International Adulterants - Incidental
adulterants - consequences-concept of food standard- laws related to food and food
Industry.
REFERENCE BOOKS:
1. Food Science - Potter & Hotchkiss.
2. Food and Nutrition - Dr. M. Swaminathan.
3. Fundamentals of food and nutrition - Mudambi & Rajgopal

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

2 Yr.
PRACTICAL - II
(FOOD AND BEVERAGE SERVICE-II AND HOUSE KEEPING PERATION)
Scheme of examination:
Written procedure - 20
Practical - 30
Record - 15
Viva - 5
Uniform - 5

UNIT - 01
FOOD AND BEVERAGE:
1. Planning a 4 course menu in French with wine accompaniments
2. Food and wine accompaniments
3. Laying the table with appropriate cutleries and wine glasses
4. How to prepare a wine list/ opening a wine bottle
5. Reading a wine bottle label.
6. Presenting and serving wine to guest
7. Taking order for spirit and service of different types of spirits
8. Identification of Glassware
9. Service of Wine, Service of Spirits, Service of Beer, Service of Cocktails
10. Compiling five course menu along with matching drinks
11. Service of cigars and cigarette
12. Guerdon service
13. Banquet planning (layout, menu compiling)
HOUSE KEEPING OPERATION:
1. Guest Room Layout, Identification of cleaning agents.
2. Identification of cleaning equipment / cleaning cloths (types & uses) - General cleaning
3. Glass cleaning - Shoe polishing - Brass Polish, Washroom Cleaning - Room Attendant
Trolley /
Maid`s Cart - Bed Making - Cleaning of Guestroom - Brass Polishing / Silver Polishing
4. Stain Removal, Laundry Operations - Special Decorations -Use of Different types of Cloth
- First
Aid, Glass Cleaning
5. Flower Arrangement, Cleaning of Ceramics and Plastics
6. The functions, correct use, standards, upkeep and maintenance of all equipments and all
hand?tools for use in housekeeping operations.
7. The functions, correct use, safety standards of all cleaning supplies, linen and guest
supplies.

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

3 Yr.
HOTEL LAW

UNIT - 01
INTRODUCTION TO LAW REGISTRATION & APPROVAL OF HOTEL & RESTAURANTS, BAR
LICENSES
UNIT - 02
CATERING ESTABLISHMENT ACT 1958- REGISTRATION OF CATERING ESTABLISHMENT-
INTERVAL FOR REST.
UNIT - 03
PAYMENTS OF WAGES- NOTICE OF DISCHARGE ON DISMISSAL- RENEWAL OF
REGISTRATION CERTIFICATES.
UNIT - 04
NATIONAL AND FESTIVAL HOLIDAYS- DISPLAYS- MAINTENANCE OF REGISTERS,
RECORDS- UNIFORMS.
UNIT - 05
FIXING UP FAIR RENTS- LIEN OF INN-KEEPER, FEATURES OF GOVERNMENT TAX ON
LUXURY ACT 1981.
UNIT - 06
INSURANCE ACT- GENERAL INSURANCE, FIRE INSURANCE
UNIT - 07
PREVENTION OF FOOD ADULTERATION ACT- DEFINITION.
UNIT - 08
POWERS AND DUTIES OF FOOD AND INSPECTORS.
UNIT - 09
FOOD STANDARDS- MPO, FPO, ISI, AGMARK
UNIT - 10
LABOUR LAWS, EMPLOYEES PROVIDENT FUND ACT
UNIT - 11
PAYMENT OF WAGES ACT- TIPPING AND SERVICE CHARGES, GRATUITY ACT
UNIT - 12
INDUSTRIAL DISPUTE ACT- STRIKES, SETTLEMENT OF DISPUTES, TRADE UNION ACT

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

3 Yr.
FOOD PREPARATION AND EQUIPMENTS

UNIT - 01
AIMS & OBJECTIVES OF COOKING FOOD. FOUNDATION INGREDIENTS- FATS, OILS AND
THEIR USES. RAISING AGENTS- THEIR USES AND TYPES.
UNIT - 02
EGGS- EGG COOKERY, STORAGE, USES, CHARACTERISTICS. SALT- USES. FLAVOURING AND
SEASONINGS, SWEETENING AGENTS, THICKENING AGENTS.
UNIT - 03
PREPARATION OF INGREDIENTS - WASHING, PEELING, SCRAPPING, CUTTING OF
VEGETABLES, METHOD OF MIXING FOODS, METHODS OF COOKING FOODS.
UNIT - 04
STOCK- MEANING, USES, POINTS TO BE OBSERVED WHEN REPARING RECIPE FOR
MOTHER SAUCES, NAMES AND ERIVATIVES OF MOTHER SAUCE.
UNIT - 05
MEANING OF HERBS, USES. MEANING OF SPICES, CONDIMENTS AND USES. MEANING OF
GLACE AND ITS USES. MEANING OF SALAMI, SAUSAGES- TYPES.
UNIT - 06
MEANING OF YOGHURT, TYPES. TYPES OF CEREALS. TYPES OF PULSES. MEANING OF
GAME WITH EXAMPLES. TYPES OF FRUITS.
UNIT - 07
TYPES OF CREAM. COMMON NUTS USED IN COOKERY. KITCHEN EQUIPMENTS.
COOKING FUELS. KITCHEN ORGANIZATIONS- DUTIES AND RESPONSIBILITIES OF
KITCHEN STAFF.
UNIT - 08
HORS D` OEUVRE - MEANING, TYPES, EXAMPLES. SOUP- TYPES OF SOUPS,
CLASSIFICATION. PASTA- MEANING, TYPES.
UNIT - 09
FISH- CLASSIFICATION, SELECTION PROCEDURES, CUTS, AND COOKING OF FISH.
BUTCHERY- SELECTION CUTS, SIZE, AND USES OF LAMB, MUTTON, VEAL, BEEF, AND
PORK.
UNIT - 10
STEAK- MEANING, DESCRIPTION OF FILLET STEAK AND SIR LOIN STREAK. BACON, HAM,
GAMMON- MEANING. CHICKEN- CLASSIFICATION, SELECTION PROCEDURES, CUTS, AND
USES.
UNIT - 11
SANDWICHES- MEANING, TYPES OF BREAD USED, DIFFERENT TYPES OF SANDWICHES.
VEGETABLES- CLASSIFICATION, USES.
UNIT - 12
DIFFERENT STYLES OF POTATO PREPARATION, CHEESE- PREPARATION,
CLASSIFICATION AND STORAGE. PRINCIPLES OF FOOD STORAGE. RE-HEATING OF
FOODS- MEANING, POINTS TO BE OBSERVED.

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

3 Yr.
ACCOMMODATION OPERATIONS

UNIT - 01
KNOWLEDGE OF ROOMS, RULES ON GUEST FLOOR , HOW TO ENTER A GUESTROOM.
UNIT - 02
ROOM CLEANING PROCEDURES AND GUESTS AMENITIES, MAKING A BED. CLEANING A
BATHROOM.
UNIT - 03
EVENING OR TURNDOWN SERVICE, SECOND SERVICE. BABY SITTING.
UNIT - 04
BED MAKING-TYPES OF SERVICE, LAUNDRY-TYPE & MACHINES USED.
UNIT - 05
KEY AND KEY CONTROL, LOST AND FOUND PROCEDURE.
UNIT - 06
PEST CONTROL, LINEN ROOM-CLASSIFICATION & LAYOUT
UNIT - 07
LINEN ROOM LAYOUT AND STAFFING, CLASSIFICATION OF LINEN PAR STOCK. LINEN
ITEM AND THEIR SELECTION, TYPE AND FABRIC, SIZE OF LINEN STOCKS.
UNIT - 08
LINEN CONTROL, TIPS FOR CONTROL AND STORAGE, LINEN DISCARDING. RECORDS
MAINTAINED. LINEN HIRE.
UNIT - 09
WATER, SOAP, SYNTHETIC DETERGENTS, OTHER CLEANING AGENTS, USING CLEANING
AGENTS, CLEANING CLOTH, MOP SWEEPERS.
UNIT - 10
WETMOPS, BRUSHES, CARPET SWEEPERS, CLEANING TROLLEYS, SUCTION CLEANERS,
ROTARY FLOOR MAINTENANCE MACHINES, SHAMPOOING MACHINES.
UNIT - 11
TYPES OF FLOOR COVERINGS. CARPETS, CARPET FIBERS, TYPES OF CARPETS, CARPET
SIZES, CARPET UNDER LAYS. PUBLIC AREA CLEANING AND VARIOUS SURFACES
INVOLVED.
UNIT - 12
PERIODICAL CLEANING AND SPECIAL CLEANING. TASKS CARRIED OUT, SCHEDULES AND
RECORDS.

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

3 Yr.
HOTELS AND RESERVATIONS METHODS

UNIT - 01
GROWTH AND DEVELOPMENT OF THE HOTEL INDUSTRY DOWN THE AGES. A) INN -
KEEPING. DEVELOPMENT OF INNS AS RESULT OF THE ESTABLISHMENT OF MONEY
LEADING PEOPLE TO TRAVEL. B) PROGRESS MADE DURING THE REVOLUTION IN
ENGLISH, COMPARE THE AMERICAN INNS WITH THE ENGLISH INNS.
UNIT - 02
THE REASON FOR AMERICAN LEADERSHIP IN THE DEVELOPMENT OF HOTELS. LAND
MARK. VARIOUS HOTEL WITH CAME UP AND SERVED AS LAND MARK IN THE
DEVELOPMENT OF HOTELS.
UNIT - 03
MOTELS NATIONAL (DOMESTIC) AND INTERNATIONAL CHAINS. TWO CONCEPTS THAT
EMERGED IN 80,S. MOTELS, INTERNATIONAL CHAINS DOMESTIC HOTEL CHAIN.
UNIT - 04
RECEPTION, BANK OFFICE, BELL DESK AND ALIKE. GENERAL CLASSIFICATION OF
HOTELS BASED ON SIZE, LOCATION, LENGTH OF STAY, FACILITIES AVAILABLE,
CLIENTELE AND THEIR DIFFERENCE.
UNIT - 05
RESORT - DIFFERENCE BETWEEN RESORT AND TYPICAL COMMERCIAL HOTEL, TYPES OF
FACILITIES PROVIDED IN RESORT.
UNIT - 06
ORDINARY ROOM. DIFFERENT BETWEEN THE TYPES OF ROOMS I.E., SINGLE, DOUBLE,
TWIN, TWIN DOUBLED, HOLLYWOOD TWIN BEDDED ROOM.
UNIT - 07
SUITES. PARLORS, STUDIO ROOM, SUITES, FACILITIES AND DÉCOR PROVIDED IN SUITE
TYPES OF SUITE JUNIOR AND DUPLEX.
UNIT - 08
OTHER TYPES OF ROOMS. EFFICIENCY ROOM` S HOSPITALITY ROOMS, INTER
CONNECTING ROOMS, PENTHOUSE AND CABANAS.
UNIT - 09
FUNCTION OF RESERVATION SYSTEM, TYPES OF RESERVATION, SOURCES OF
RESERVATION - CORPORATE, TRAVEL AGENTS, PLEASURE TRAVELERS ETC.,
UNIT - 10
CENTRALIZED RESERVATION SYSTEM - CONCEPT IN DETAIL, RESERVATION PROCESS,
RESERVATION MAINTENANCE.
UNIT - 11
RECEIVING AND GREETING A GUEST, SELLING SKILLS, TYPES OF REGISTRATION, FLOW
OF REGISTRATION PROCESS AND DOCUMENTS GENERATED IN REGISTRATION
PROCESS.
UNIT - 12
REGISTRATION OPERATION MODES, ASSIGNMENT ROOMING PROCEDURE, GROUP
ARRIVAL. INTRODUCTION ON CHECKOUT AND SETTLEMENT PROCESSES.

DIPLOMA IN HOTEL MANAGEMENT&CATERING TECHNOLOGY

3 Yr.
ADVANCED HOUSE KEEPING OPERATIONS

UNIT - 01
Chapter I
Meaning and definition ? Importance of Housekeeping - Responsibility of the Housekeeping
department - A career in the Housekeeping department.
Chapter II
Organizational framework of the Department (large/Medium/Small Hotel) - Role of Key
Personnel in Housekeeping - Job Description and Job Specification of staff in the
department.
UNIT - 02
Chapter III
Attributes and Qualities of the Housekeeping staff ? skills of a good Housekeeper - Inter
departmental Coordination with more emphasis on Front office and the Maintenance
department - Facilities planning and Design of Housekeeping Department and relevant sub
sections.
Chapter IV
Briefing - Debriefing - Gate pass; Indenting from stores ? Inventory of Housekeeping Items
House keeping control desk - Importance - Role - Coordination - check list - key control
Handling Lost and Found - Forms - Formats and registers used in the Control Desk.
UNIT - 03
Chapter V
Paging systems and methods, Handling of Guest queries, problem, request, General
operations of control desk, Role of control desk during Emergency.
Chapter VI
Layout of guest room (Types) - Layout of corridor and floor pantry - Housekeeping control
desk ? Importance - Role - types of registers and files maintenance.
UNIT - 04
Chapter VII
Types of guest rooms - Furniture/Fixtures/Fittings/Soft Furnishings/Accessories/Guest
Supplies/Amenities in a guest room (to be dealt in brief only).
Chapter VIII
Characteristics of a good cleaning agent - PH scale and cleaning agent with their
application.
UNIT - 05
Chapter IX
Types of cleaning agent - Cleaning products (Domestic and Industrial) - Types of
Equipment - Operating Principles of Equipment.
Chapter X
Characteristics of Good equipment (Mechanical/Manual) - Storage - Upkeep - Maintenance
of equipment
UNIT - 06
Chapter XI
Metal - Glass - Leather- Rexine - Ceramic - Wood - Wall and floor covering - Stain Removal.
Chapter XII
Principles of cleaning - Hygiene - Safety factors in cleaning - Routine system and records -
Briefing - Types of cleaning ? daily - weekly - spring and deep cleaning.
REFERENCE BOOKS:
1. Advanced Housekeeping Operations by Margaret M. Kappa
2. Hotel and Hospitality Management: Housekeeping by Prakash Talwar
3. Hotel Housekeeping a Training Manual by Andrews

PRACTICAL - III PREPARATION OF BIRYANIS AND GRAVIES