THE GLOBAL OPEN UNIVERSITY

COURSE :

Bachelor of Science in Hotel Management, Catering Technology and Applied Nutrition
(B.Sc.- HMCTAN)

Detailed Curriculum for FIRST YEAR
 

Paper - 1 : Food Production

Theory : Principles of Food Production, Commodities - I & II, Bakery, Basic Cookery
1. Introduction to Cookery; 2. Culinary History; 3. Hierarchy and Department Staffing; 4. Kitchen Organisation; 5. Equipment and Fuel; 6. Basic Menu Planning; 7. Aims and Objects of Cooking Food; 8. Basic Principles of Food Production : Fruit and Vegetable, Cookery - Cut of Vegetable; Stocks, Soups, Sauces, Rice, Cereals and Pulses, Meat Cookery, Fish Cookery, Egg Cookery; Methods of Cooking Food; 10. Bakery : Pastries, Bread, Pastry Creams, Culinary Terms (Cookery); 12. Bases Commodities-I : Flour, Shortening (Fats & Oils), Raising Agents, Sugar; 13. Basic Commodities - II : Tea, Coffee, Coca/Chocolate, Milk, Butter, Cream, Cheese; 14. Indian Cookery, Condiments and Species, Basic Masalas, Thickening Agents.

Topic 1 : Introduction to Cookery : Sub-Topics to be Covered : 1. Levels of skills and experiences; 2. Attitudes and Behaviour in the Kitchen; 3. Personal Hygiene; 4. Uniforms; 5. Safety Procedures in handling Equipment.

Topic 2 : Culinary History : Sub-Topic to be Covered : 1. Origin of Modern Cookery.

Topic 3 : Hierarchy & Kitchen Staffing : Sub-Topic to be Covered : 1. Classical Brigade; 2. Modern Staffing in various Category Hotels; 3. Role of Executive Chef; 4. Duties and Responsibilities of Chefs; 5. Cooperation with other Departments.

Topic 4 : Kitchen Organization and Layout : Sub-Topic to be Covered : 1. General Layout of Kitchen in various Organisation; 2. Layout of Receiving Areas; 3. Layout of Storage Area; 4. Layout of Service and Wash-up.

Topic 5 : Equipment and Fuel : Sub-Topic to be Covered : 1. Various Fuels used; 2. Advantages and Disadvantages of each; 3. Different Equipment used in Food Production.

Topic 6 : Basic Menu Planning : Sub-Topic to be Covered : 1. Types of Menu; 2. Menus Planning Principles.

Topic 7 : AIMS and Objective of Cooking Food : Sub-Topic to be Covered : 1.Aims and Objectives of Cooking Food; 2. Various Textures; 3. Various Consistencies; 4.Techniques used in Pre-Preparation; 5. Techniques used in Preparation.

Topic 8.1 : Basic Principles of Food Production : Vegetable Fruit Cookery : Sub-Topic to be Covered
1. Introduction Classification of Vegetables; 2. Pigments and Colour Changes; 3. Effects of Heat on Vegetable; 4. Cuts of Vegetables; 5. Classification of Fruits; 6. Uses of Fruit in Cookery; 7. Salads and Salad Dressings

Topic 8.2 : Basic Principles of Food Production : STOCK : Sub-Topic to be Covered : 1. Definition of Stock; 2. Types of Stock; 3. Preparation of Stock; 4. Recipes; 5. Storage of Stock; 6. Uses of Stocks; 7. Care and Precaution in Stockmaking.

Topic 8.3 : Basic Precipice of Food Production : SOUPS : Sub-Topic to be Covered : 1. Classification of Sauces;
2. Basic recipes; Consommes, Garnishes and Accompaniments for Soups.

Topic 8.4 : Basic Principles of Food Production : sauces : Sub-Topic to be Covered : 1. Classification of Sauces; 2. Recipes for Mother Sauces; 3. Devivatives.

Topic 8.5 : Basic Principles of Food Production : MEAT COOKERY : Sub-Topic to be Covered : 1. Introduction to Meat Cookery; 2. Cuts of Beef/Veal; 3. Cuts of Lamb/Mutton; 4. Cuts of Pork; 5. Variety Meats (Offals).

Topic 8.6 : Basic Principles of Food Production : fish mongery : Sub-Topic to be Covered : 1. Introduction to Fish Mongery; 2. Classification of Fish with Examples; 3. Cuts of Fish; 4. Selection of Fish & Shellfish; 5. Cooking of Fish (Effects of Heat).

Topic 8.7 : Basic Principles of Food Production : EGG Cookery : Sub-Topic to be Covered : 1. Introduction of Egg Cookery; 2. Structure of an Egg; 3. Selection of Egg; 4. Uses of Egg in Cookery : 5. Methods of Cooking Egg.

Topic 8.8 : Basic Principles of Food Production : rice cereals pulses : Sub-Topic to be Covered : 1. Introduction; 2. Classification & Identification; 3. Cooking for Rice. Cereals and Pulses; 4. Varieties of Rice & other Cerelas.

Topic 9 : Methods of Cooking Food : Sub-Topic to be Covered : 1. Roasting; 2. Grilling; 3. Frying; 4. Baking; 5. Broiling; 6. Poaching; 7. Boiling : Principles of each of the above, Care and Precaution to be taken with each method, Selection of Food for each type of Cooking

Topic 10 : Bakery : Pastry : Sub-Topic to be Covered : 1. Short Crust; 2. Laminated; 3. Choux; 4. Hot Water / Rough Puff : Recipes and Methods of Preparation, Differences, Uses of each Pastry, Care to be taken while preparing Pastry, Role of each Ingredient, Temperature of baking Pastry.

Topic 10.1 : Bakery : Sample Breads : Sub-Topic to be Covered : 1. Principles of Bread making; 2. Simple Yeast Bread; 3. Role of each Ingredient in Bread Making; 4. Baking Temperature and its Importance

Topic 10.2 : Bakery Pastry Creams : Sub-Topic to be Covered : 1. Basic Pastry Creams; 2. Uses in Confectionery; 3. Preparation and Care in Production.

Topic 11 : Culinary Terms : Sub-Topic to be Covered : 1. List of Culinary Teommon and basic items; 2. Explanation with Examples.

Topic 12 : Commodities : Flour : Sub-Topic to be Covered : 1. Structure of Wheat; 2. Types of Wheat; 3. Types of Flour; 4. Processing of Wheat - Flour : 5. Uses of Flour in Food Production; 6. Cooking of Flour (Search).

Topic 12.1 : Commodities : Shortcomings (Fats & Oil) : Sub-Topic to be Covered : 1. Role of Shortening; 2. Varieties of Shortening; 3. Advantages and Disadvantages of using different shortings; 4. Fats & Oil : Types Varieties.

Topic 12.2 : Commodities : Raising Agents : Sub-Topic to be Covered : 1. Classification of Raising Agent; 2. Role of Raising Agents; 3. Action and Reactions.

Topic 12.3 : Commodities : Sugar : Sub-Topic to be Covered : 1. Importance of Sugar; 2. Types of Sugar; 3. Cooking of Sugar - Various; 4. Uses of Sugar.

Topic 13 : Basic Commodities : Tea : Sub-Topic to be Covered : 1. Introduction; 2. Manufacture; 3. Tea producing Countries - special reference to regions of India; 4. Types of Tea Available; 5. Preparing Tea for Consumption; 6. Role and Task of Tea Tasters; 7. Popular Brands and Rates.

Topic 13.1 : Basic Commodities : Coffee : Sub-Topic to be Covered : 1. Introduction; 2. Manufacture; 3. Coffee producing Regions / Countries; 4. Types of Coffee; 5. Preparing Coffee; 6. Varieties of Coffee Blends.

Topic 13.2 : Basic Commodities : Cocoa/Chocolate : Sub-Topic to be Covered : 1. Introduction; 2. Production of Cocoa; 3. Cocoa Producing Regions / Countries; 4. Manufacture of Chocolates; 5. Types of Chocolates; 6. Tempering of Chocolates; 7. White Chocolates.

Topic 13.3 : Basic Commodities : Milk : Sub-Topic to be Covered : 1. Introduction; 2. Processing of Milk; 3. Pasteurization - Homogenisation; 4. Types of Milks. Eg. Skimmed condensed; 5. Nutritive Value.

Topic 13.4 : Basic Commodities : Cream : Sub-Topic to be Covered : 1. Introduction; 2. Processing of Cream; 3. Types of Cream.

Topic 13.5 : Basic Commodities : Butter : Sub-Topic to be Covered : 1. Introduction : 2. Processing of Butter; 3. Types of Butter.

Topic 13.6 : Basic Commodities : Cheese : Sub-Topic to be Covered : 1. Introduction; 2. Processing of Cheese; 3. Types of Cheese; 4. Classification of Cheese; 5. Cooking of Cheese; 6. Uses of Cheese.

Topic 14 : Basic Indiana Cookery : Condiments & Spices : Sub-Topic to be Covered : 1. Introduction of Indian Food; 2. Spices used in Indian Cookery; 3. Role Used in Indian Cookery; 4. Indian Equipment of Spices (Names).

Topic 14.1 : Indian Cookery Basic Masala : Sub-Topic to be Covered : 1. Blending of Spices and Concept of Masala; 2. Different Masalas used in Indian Cookery : Wet Masalas, Dry Masalas; 3. Composition of different Masalas; 4. Varieties of Masalas available in Regional Areas; 5. Special Masala Blends.

Topic 14.2 : Indian Cookery - Thickening Agents : Sub-Topic to be Covered : 1. Role of Thickening Agents in Indian Cuisine; 2. Types of Thickening Agents.

Paper 2 : food and beverage services

1. Introduction to the Hotel and Cat. Industry : 1. Introduction to the Hotel Industry and Growth of the Hotel Industry in India; 2. Role of Catering establishment in the Travel / Tourism Industry; 3. Types of F&B Operations (Classification); 4. Commercial : Residential / Non-Resi.; 5. Welfare : Industrial / Institutional / Transport (air, road, rail, sea); 6. Structure of the Catering Ind. (A brief description of each types) and career opportunities therein.

2. Departmental Organisation Organisation and Staffing : 1. Organisation of the F&B Department of a hotel; 2. Principle Staff of various types of F&B operation; 3. Duties and Responsibilities of F&B Staff; 4. Attributes of a good waiter; 5. Interdepartmental relationships (within F&B and with other debts.)

3. Layouts of Food Service areas (commercial welfare) : 1. Coffee Shop; 2. Snack Bar / Counter Service; 3. Vending Machines; 4. Speciality Restaurant; 5. Banquet operations; 6. Room Service.

4. Ancillary Departments: 1. Pantry; 2. Food pick-up areas; 3. Stores; 4. Linen Room; 5. Kitchen Stewarding.

5. Its Service Equipment : 1. Classification of equip familiarisation of equipment; 2. Criteria for selection and requirements (Qty/Types) of : 3. Crockery; 4. Tableware (Silver/Stainless); 5. Glassware; 6. Linen including Funishings; Other equipment.

6. Meals and Menu Planning : 1. Origin of the menu and menu planning objectives; 2. Basic types of menus; 3. General menu planning consideration and Constraints; 4. Designing the menu; 5. Sequence of Courses and Planning menus; 6. French Classical Menu & Table d'hote (Indian / Continental); 7. A'la Carte (Indian / Continental); 8. Types of Meals; 9. Indian B/F; 10. English B/F; 11. American B/F; 12. Continental B/F; 13. Lunch; 14. Dinner; 15. Brunch; 16. Afternoon/High Tea; 17. Supper; 18. Descriptions of Dishes; 19. Seasonal availability of Foods.

7. Dining Service Methods and Procedure : 1. Miss-en-scene & Miss-en-place (Including arrangement of side-boards); 2. Restaurant Reservation Systems; 3. Receiving the Guest; 4. Methods of Service; 5. French/Family; 6. English/Silver; 7. Buffet; 8. Banquet; 9. Tray; 10. Special service (classical hors d' overuse, cheese, fruit, etc.)

8. Simple Control Systems : 1. Necessity and Functions of a Control System; 2. F&B Control Cycle; 3. Making Bills; 4. Cash Handling Equipment; 5. Theft Control Procedures; 6. Record Keeping.

9. Non-Alcoholic Beverages : 1. Classification (Nourishing / Stimulating / Refreshing); 2. Stimulating / Nourishing; 3. Tea : Origin and Manufacture, Type and Brands; Preparation and Service; Coffee : Origin and Manufacture; Types and Brands; Preparation and Service; 5. Cocoa and Malted Bev. : Origin and Manufacture, Types and Brands; Preparation and Service; 6. Refreshing (Juices and Soft Drinks); 5. Mixers (Tonic and Mineral Waters).

10. Tobacco : 1. History; Processing for Cigarettes; 2. Pipe Tobacco and Cigars; 3. Cigars - Shapes / Sizes Colours; Storage and Service of Cigars / Cigarettes

11. Room Service : 1. Type of Room Service; 2. Room Service Organisation; 3. House Rules for Room Service Staff
4. Tray and Trolley Setups Misc-en-place and service of various R.S. items; 5. R.S. Equipment.

Paper 3 : front office operations

1. Lodging industry : a) Hospitality Industrial : Historical Background, Introduction to Hotel Industry in India, Overview of Accommodation Industry, Modern Trends that Accelerate the Growth of Industry; b) Size Grouping Hotels on the basis of size; c) Target market : Guest Profile, Market Segmentation; d) Classification of Hotels : Commercial Hotels, Airport Hotels, Resort Hotels, Time-Sharing Condommun, Conference and Convention Centres, Heritage Hotels
Classification with specific reference to India (Star System), Supplementary Accommodation; e) Types of Rooms : Single, Double, Suits, Pent House, Cabin, Lania etc.; f) Levels of Service: Intangibility of Service, Quality Assistance, Rating Service, World Class Service, Mid Range Service, Economy Limited Service; g) Ownership and Affiliation : Independent Hotels : Chain Hotels, Franchise and Reterral Groups, Management Controls; h) Basis of room tariff charges and various types of room plans, European Plan, Continental Plan, American Plan, Modified American Plan.

2. organisation of lodging properties : a) Hotel Organisation; b) Organisation Charts; c) Classifying Functional Areas; d) Front Office Organisation; e) Front Office Personnel (Staffing) including uniformed Staff; f) Job Description; g) Functional Organisation of Front Office Department; h) Supervisory Techniques; i) Career Development.

3. Front Office Operation : Guest Cycle : 1. Reservation : Types of Reservation, Guaranteed Reservation, Payment, Credit Card, Advanced Deposits, Travel Agents, Corporate, Non Guaranteed Reservation, Reservation Enquiry; Sources of Reservation, Central Reservation System, Inter Sell Agencies, Property Direct Group Reservation, Reservation Availability, Various Charts, Computerised Systems, Reservation Records, Reservation Confirmation, Confirmation, Amendments, Cancellations, Reservation Maintenance, Modified Non-Guaranteed Reservation, Reservation Cancellation, Non-Guaranteed, Credit Card Guarantee, Advance Deposit, Other Guaranteed Reservation, Reservation Records, Expected Arrival and Departures, Proceedings Deposits, Reservation Consideration, Legal Implication, Other Bookings, Waiting List, Group Reservation, Convention Conferences, Housing Convention Bureaus, Creating a Group Block Tour Groups, Potential Reservation Problems, Errors in Reservation Records, Misunderstanding due to Industry Jargon, Miscommunication with External Reservation System, Failure of CRS, A day as Reservation Manager; 2. Registration : Per-registration Activities, Receiving Guest Selling Techniques and Tips, Room and Rate Assignment, Room Status, Room Rack, Computerised, Registration Records, Registration and Rooming Procedures, FITS, Groups / Crews, Indian and Foreign, Room Change, Self Registration, Issue of Room Keys, Fulfilling Special Request, When Guest Cannot be Accommodated, Walk in Guest, Guest with Non-guaranteed Reservation Guest with Guaranteed Reservation; 3. Ongoing Responsibilities, Communication within from Office, Log Book, Information Directory, Mail Handling, Information Service, Inter Departmental Communication, House keeping, Food and Beverage Service, Engineering and Maintenance, Marketing and Public relation, Guest Services, Equipment and Supplies, Special Procedures, Guest Relation, Complaint Handling, Follow up Procedure, Front Office Security Function, Importance of Security System, Key Control, Types of Keys, Hard Keys / Conventional Keys, Electronic Key System, Suveillance and Access Control, Protection of Funds, Safe Deposit Boxes, Keys and Key Controls, Access, Unusual Access, Lost and Found, Emergency Procedures, Medical Emergency, Robbery, Fire, Employee Safety Programme, Telephone Services, Telephone Equipment, Telephone Procedure, Telephone Manners, Use of Correct Phrases, Telex and Fax Messages, Equipment and Procedures

4. BELL DESK : Location, Functions, Procedures and Activities

5. Promoting in-House Sales : Role of front office in marketing, Planning a point of sales front office

Paper 4 : accommodation operations

The Role of Housekeeping in Hospitality : Operations; Types of Hotel and Services offered, Types of Rooms; Role of Housekeeping in Guest Satisfaction and Repeat Business.

Organization Chart of the Housekeeping Department : Hierarchy in small, medium, large and chain hotels; Identifying Housekeeping Responsibilities; Personality Traits of Housekeeping Management Personnel; Duties and Responsibilities of Housekeeping Staff; Layout of the Housekeeping Department.

Leaning equipment : General criteria for selection; Manual Equipment; Mechanical Equipment and Care of Equipment

cleaning agents : General criteria for selection; Classification; Polishes; Floor Seals; Use Care and Storage; Distribution and Controls; Use of Eco-friendly products in Housekeeping.

composition care and cleaning of different surf aces : Metals, Glass, Leather, Leatherites, Rexines, Plastic, Ceramics, Wood, Wall finishes, Floor finishes.

maid's services room : Location, layout and essential features, Chambermaid's trollery; Keys, Types of Keys, Computerised Key Cares, Key Control.

cleaning organisation : Principles of cleaning, hygiene and safety factors in cleaning; Methods of organising cleaning; Frequency of cleaning; Design features that simplify cleaning.

hotel bedmaking : Types of beds and mattresses; Step-by-step procedure of making a bed - t'running down'.

daily cleaning of gastronome : Learning by the modular method the cleaning of Vacant Room, Occupied Room, Check-Out Room, Evening Service.

Standard suppliers : Ordinary Rooms, VIP Rooms and VVIP Rooms; Guest's special requests.

lost and found : Procedure and Records.

periodical cleaning special cleaning : Tasks, Schedules and Records.

public area cleaning : Front-of the House Areas, Back-of-the House Areas, Work routine and associated problems of high traffic areas.

daily routine systems of hk department : Reporting, Staff Placement, Room Occupancy Report, Guest Room Inspection, Engineering Checklists, Floor Register, Work Orders, Log Sheet.

interrelationship : With front Office, With Maintenance, With Food and Beverage, With Security, With Stores, With Accounts, With Personnel, Use of Computers in HKD.

housekeeping clerical work : Lost and found Register and Enquiry File, Maid's Report and Housekeeper's Report, Guest's Special Requests Register, Record of Special Cleaning, Call Register, VIP Lists.

Paper 5 : hotel accounting

1. Accounting theory and practice : Need to study accounting, The accounting functions, Concepts and Conventions Business Transactions, Accounting Activities, Accounting Principles, Accounting Profession.

2. business organisation : Basic business organisation, forms of organisation. Formation, Registration and Management, Accounting for business transactions, Type of lodging operations, Financial information system for lodging operation.

3. financial statements : Basic financial statements, Income statements, Balance Sheets, Other financial statements.

4. Assets, liabilities and equity concept : Assets, Classification current assets account no-current assets account, Liquidity classification, Current liability accounts, Equally classification, Property equity accounts, Corporate equity accounts.

5. revenue and expense accounts : Revenue classification, Expense classification, Cost of sales, Inventory system, Income tax expenses.

6. transaction analysis : Effects of business transactions, Typical transaction of business, Recording of business transaction, Analysis of common transactions.

7. debit and credit concept : Introduction to debit and credits, Applying debits and credits, Recording business transactions, Using debt and credit, Journalising Centres for common business transaction, Debit and Credit Rules.

8. Accounting records and information : Purpose of accounting records, The General journal, Specific journal book-keeping records accounts the general, Ledger Subsidiary Ledger, The Accounting System.
9. food and Bebegage accounts cost concepts : Cost concepts nature of food and beverage business recipe costing, Menu costing, Cost sheet.

10. presentation of basic accounting information : Use of Chart, Diagrams, Graphs, Pictorials.

11. Computer and there application in finance : Basic ideas of computers, Heardware Software INPUT, OUTPUT, CPU.

Paper 6 : nutrition and food science

section 1 : Objectives : The students will learn the beneficial and harmful effects microorganisms on food. They will become aware of the physical and chemical environment of food, facilitating microbial growth they will be able to apply this knowledge in preserving food against contamination, food intoxication and spoilage, and thus emphasize the need for creating the right attitude towards hygienic practices to be followed in Food Service establishments they will learn to detects adulterants in food and thus ensure quality control.

A. I) Classification of microbes into Bacteria Yeasts and Molds; II) Bacteria : Morphology : Shape, size, cell structure motility, spores; Requirements : Food, temperature, time, moisture, oxygen and ph on bacterial growth, Growth characteristics : Growth phases, Reproduction, spore formation germination, Toxins; III) Harmful Effects of Bacteria : Food borne illnesses, Food poisoning, Food infection, Food spoilage, Putrefaction; IV) Prevention of Food Borne Illnesses : Hygiene System to be followed; Commodity Hygiene; Equipment Hygiene; Work Area Hygiene; Personal Hygiene; Garbage Disposal; Pest Control; V) Molds : Morphology, Growth Factors, Biomedical Effects - Cheese making and antibiotics, Harmful Effects, Prevention and Control of Molds; VI) Yeast, Morphology, Physiology and Requirements for Growth, Reproduction, Chemical changes brought about by Yeast Cells, Economic Importance of Yeast - Alcoholic Fermentation, Bread Making, Harmful Effects and Control; VII) Role of Micro-Organisms in the Manufacture of Fermented Foods, Diary products, Vegetable products, Bakery products, Alcoholic beverages; Vinegar, Indian Foods - Idli, Dhokla, Bhaturas.

B. Disinfection : I) Cleaning and Disinfection, by heat, by chemicals (used in the hospitality industry, especially in the kitchen); II) Cleaning of Food Preparation Area and Equipment; III) Diswashing, Manual, Mechanical, Detergents used for this.

C. Food Preservation : Factors conducive to Food Spoilage, Principles of Preservation; Preservation by a) Cold temp (Refrigeration, Freezing), b) Heat (Pasteurisation, Sterilising Canning), c) Drying and Dehydration - Only Principles, d) Chemical Preservatives-Only Principles, e) Irradiation-Only Principles.

d. Food Adulteration : Food Standards, Common Adulterants, Tests to Detect Adherents

SECTION II : Objective : Students will know the effects of various preparation and cooking techniques on the physical structure and chemical constituent of foods. They will be able to apply this knowledge in producing quality food products.

E. The relation of Cookery to Cookery Chemistry : Characteristic difference between true solutions, colloids and suspensions; The dispersed phase and dispersing medium; Increasing or decreasing degrees of dispersion of substances in food - heat, mechanical means, acids, alkalies and enzymes; Properties of colloidal system; Fluidity, viscosity and plasticity of colloidal systems and the factors that effect these properties of colloids in food preparations; Colloidal system with examples : Types of colloids in Foods.

F. Carbohydrates in Foods : Uses of CHO in food preparation, Change in starch on cooking, Gelatinization of starch
Factors affecting stiffness of starch gels in food preparation, Pectic substances - their role in Preparation of jelly and jams.

G. Fats : Types of fats and oils and their uses, Chemical composition of fats and oils, Rancidity : Factors affecting rancidity, prevention of rancidity, Reversion : Factors affecting reversion, Refining : Steam refining, alkali refining, bleaching, steam deodorizing, Hydrogenation, Shortening value of different fats.

H. Emulsions : Theory of emulsification; Types of Emulsions; Emulsifying agents; Their use in food emulsion with special reference to mayonnaise.

I. Proteins : Effects of heat on proteins : Denaturation, coagulation, effects of heat on milk, cheese, egg, meat; Egg Gels : Stirred custard, basked custard, pie fillings and cream puddings; Gelatin Gels : Properties of gelatin, hydration, sol formation, gel formation, enzymatics hydrolysis, food application as in cold puddings, moulded salads etc.; Milk Proteins - Coagulation of mild protein; Egg Foams : i) Characteristics of an egg foam, different stages of egg foam formation : Foam stability and facotes affecting the stability of gift foams; ii) Uses of Egg Foams : Herrings, souffles, omelettes, foam cakes; iii) Meat Proteins : Effects of cooking and post mortem changes.

J. Vegetables and Fruits : Importance of vegetables and fruits in the diet; Pigments : Effects of heat and processing on them and methods to retain the pigments; Flavour : Their role in Cookery and how to use it to optimum advantage; Turgor : Effects of dressings, salts and sugar on the structure of vegetables, with special emphasis on salad greens.

K. Browning reaction, causes, desirable and undesirable effects in food preparation, prevention of undenisable browning.

L. Food Additives : Intentional additives; Need for additives; Types of additives; Role of these additives (natural and synthetic) in modification of appearance in food preparation.

section iii nutrition : Objectives : The students will establish the role of nutrition in health. They will enumerate the functions of various nutrients for maintenance of optimum health and their dietary sources. They will list the ill-effects of excess/inadequate intake of these nutrients of human health. They will have a knowledge of the requirement of these nutrients for adults and adolescents.

I) Introduction : Definition of term "Nutrition" Nutrients; Importance of Food - physiological, psychological and social function of food; Functions of Nutrients in General.

II) Carbohydrates : Definition, composition, classification, mono, di and poly sacharicdes, Functions of carbohydrates in the body; Dietary sources; Daily requirements; Effects of deficiency and excess.

III) Lipids : Definition; Functions; Classification : Saturated and unsaturated fats pot and animal fats; Importance of PUFA : Rancidity, Hydrogenation; Dietary sources and requirements; Dangers of increasing fats in the diet; Effects of deficiency; Cholesterol and foods containing this effects of increasing cholesterol content in the diet and factors increasing its level in blood.

IV) Energy : Need for energy for voluntary and involuntary activities growth and SDA, Dietary sources of energy.

V) Proteins : Definition, Composition, Classification based nutritional quality (alone), Mutual supplementation to improve the quality of vegetable proteins and low budgets, Functions, Food/Dietary sources, Requirements : Effects of deficiency and excess.

VI) Vitamins : Classification of vitamins, Functions, sources and deficiency of fat soluble Vitamins - A, D, E.K., Functions sources of deficiency of water soluble vitamins - Vitamin C; Thiamine; Riboflavin; Niacin; B12; Folic Acid

VII) Functions and classification of minerals in general
Functions, food sources, requirements of Calcium, Iron Iodine, Fluorine and Na (Sodium)

VIII) Water : Importance of water in health; Water balance; Dehydration, heat cramps and methods to prevent the same

IX) Nutritional losses upon cooking and the methods to prevent the same : Mechanical; Leaching; Enzymatic action; Oxidation; Heat; Acid and Alkalis.

X) Balanced Diet : Definition; Importance of balanced diet; Quality and quality depending on age, sex, occupation and climate.

XI) Menu Planning - Factors Affecting Meal Nutritional aspect-using five groups : Cereals and their products, Meal Pulse nut group, Milk group, Vegetable and fruity group, Fats, oils and sugar group

XII) Psychological aspects of meal planning meal schedules and economic aspects low budget diets with examples factories affecting food acceptability critical evaluation of a few meals served at the Institutes/Hotels based on all these principles.

XIII) Newer trends in restatement with special emphasis on Nutrition.

Paper 7 : foreign language

1. Introduction to the language, Letters of the alphabet and their pronunciation, Distinction between vowels and consonant words and the use of different accents.; 2. Self introduction, presenting and introducing another person, greetings - how to greet and reply to a greeting; 3. The reception desk of a hotel; 4. In the restaurant; 5. Name of a) Professions; b) Countries and Nationalities; c) Fruits and Vegetables; d) Introduction to the number and gender of nouns and adjectives.; 6. Numerically from 1 to 100; 7. The time of the day; 8. Members of the family; 9. Hotel and Kitchen Personnel - terms and the duties involved; 10. Various terms in kitchen procedures and the utensils used.

Paper 8 : business communication

1. Communication; 2. Listening on the job; 3. Effective speaking; 4. Nonverbal Communication; 5. Speech Improvement; 6. Using the Telephone; 7. Using the Internet; 8. Welcoming the guests in the Seminars and Congresses; 9. Command over English Language; 10. Developing Body Language; 11. Writing Business Letters; 12. Making Offers and Acceptance; 13. Designing Memorandum of Understanding; 14. Drafting International Agreements between Hotel and Tourist Organisation and Individuals; 15. Effective Business Communication Training for Hotel Management Staff Members.

Paper 9 : Hotel engineering

1. maintenance : Preventive and Breakdown Maintenance; 2. (a) Role and Importance of Maintenance Department in Hotel Industry with emphasis on its relation with other departments of the hotel, (b)Organisation chart of Maintenance Department duties and responsibilities of Maintenance Department; 3. Gas : Heat Terms and Units : Methods of Transfer; (b) LPG and its Properties : Principle of Bunsen Burner : Precautions to be taken while handling gas : low and high pressure banners, corresponding heat output; 4. Electricity : (a) Fundamentals of electricity, insulators conductors current potential difference resistance power, energy-concepts : definitions their units and relationship AC and DC: (b) Electric circuits, open circuits and closed circuits, symbols of circuit elements, series and parallel connection, short circuit, fuses : MCB earthing, reason for placing switches on live wire side; (c) Electric wires and types of wiring; (d) Calculation of electric energy consumption of equipment, safety precautions to be observed while using electric appliances; (e) Types of lighting, different lighting devices, incandescent lamps, fluorescent lamps, other gas discharge lamps, illumination, units of illumination : 5. Fuels use in Catering Industry : (a) Types of fuels used in catering industry calorific value : comparative study of different fuels; (b) Calculation of amount of fuel required and cost; 6. Water Systems : (a) Cold water systems in India; (b) Hardness of water, water softening, base exchange method; (c) Cold water cisterns swimming pools; (d) Hot water supply systems in hotels; (e) Flushing cisterns, water taps, traps and closets : 7. Refigeration and Air Conditioning : (a) Basic principles, latent heat boiling point and its dependence on pressure, vapour compression system, of refrigeration and refrigerants; (b) Vapour absorption system, care and maintenance of refrigerators, defrosting, types of refrigerant units, their care and maintenance; (c) Conditions for comfort, relative humidity, humidification, dehumidifying, dew point control unit of air conditioning; (d) Window type air conditions central air conditioner, preventive maintenance, vertical transportation : Elevators, Escalators; 8. Fire Prevention and Fire Fighting System : (a) Classes of fire methods of extriguishing fires; (b) Fire extinguishers, portable and stationery; (c) Fire detectors and alarms; (d) Automatic fire detectors cum-extinguishing devices; (e) Structural protection.

Paper 10 : computer applications

The basic objective of the course is to introduce the students to the world of computers and computerese (Computer Technology) to introduce the students to the basic concepts of operating systems and word processing.

1. computer fundamentals information concepts and processing : Definitions, Need, Quality and Value of Information; Data Processing Concepts;

2. elements of a computer system : Definitions; Characteristics of Computers; Classification of Computers; Limitations

3. hardware features and uses : Components of a Computer, Generations of Computers; Primary; Secondary Storage Concepts;

4. input/output devices : Data Entry Devices; Data Output Devices;

5. software concepts : Operating Software; Application Software; Language Classification; Compiles and Interpreters

6. basics of ms-dos Version; introduction to windows : What is Window and Starting Window; Parts of A Typical Window and its Functions; Different Options in Main Group; file management operations : Copying Files / Folders; Renaming Files / Folders; Deleting Files / Folders; Creating Folders

7. capabilities of ms-word; creating a document : Entering Text; Saving the Document; Editing a Document already Saved to Disk Getting around the Document; Find the Replace Operations; Printing the Documents; formatting a document : Justifying Paragraphs; Changing Paragraph Indents; Setting Tabs and Margins; Formatting Pages and Documents; Using Bullets and Numbering; Columns; special effects : Print Special Effects e.g. Bold, Underline etc.; Changing Fonts; Changing Case; block operations : Marked Blocks; Copying and Pasting a Block; Cutting and Pasting a Block; Deleting a Block; Formatting a Block; Using Find and Replace in a Block; 6. using ms-word tools : Spelling and Grammar; Mail Merge; Printing Envelopes and Labels; 7. taking hard copies : Previewing the Document; Printing a Whole Document; Printing a Specific Page; Printing a Block; Printing Several Documents; Printing more than one copies.

8. Computers for maintaining hotel records : Data Entry and Its Analysis; Data Retrieval; Computer Assisted Audit Process.

9. automated reservation system through computers : Booking of Rooms and Conference Facilities through Automated Reservation System; Programming for Developing Software for Computer Based Reservation; Software for Receiving Payment for Booking in Advance.
10. on-line enquiry system : Development of On-line Enquiry System Software; Updating the Software at Periodic Intervals.

11. Latest in computer Applications : Web Designing, Web Publishing, Web Advertising.

EVENTS AND PICTURES

• Inauguration of Wokha Campus
• Inauguration of Dimapur Campus
• Inauguration of the Nagaland Tower

• Inauguration of Medicinal Plants Park
• Visit of the Nagaland Chief Minister at the Central Despatch and Spot Office at New Delhi

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