THE GLOBAL OPEN UNIVERSITY

COURSE :

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

Detailed Curriculum for Second Year
 

Paper - 1 : Food Production

1. Quantity Food Production : Equipment : Quality of equipment used, Specification of equipment, List of manufacturers, Head and cold generating equipment, Modern developments in equipment manufacturing; Menu Planning : Basic menu planning - recapitulation; Special emphasis on quantity food production; Planning of menus for various categories such as: School/College students, Industrial workers, Hospitals, Canteens, Outdoor Parties, Theme Dinners, Transport / Mobile Catering, Parameters for quantity food menu planning; Indenting : Principles of indenting, Quantities/portions for bulk production, Translation of recipes for indenting, Practical difficulties involved in indenting; Volume Feeding : Institutional and Industrial feeding, Banquet and buffet, Quantity food production; Costing : Introduction, Basic Costing, Food Costing, Food Cost Control, Problems related to Food Costing, Importance and Relevance of Food Costing.

2. Indian Cookery-Regional Cooking Styles : Introduction to regional cooking, Factors affecting eating habits, Heritage of Indian cuisine, Differentiation of regional euisine, Cooking from the different States under geographic location historical background; Availability of raw material (seasonal), Staple diet, speciality cuisine, Food prepared for festivals and occasions; States to be covered : Andhra Pradesh, Bengal, Goa, Gujarat, Hyderabad, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamilnadu; Also communities / styles such as : Parsee, Chettined, Bohra, Avadh, Malabari, Luchnawi, Indian breads, Indian sweets, Indian sauces.

3. Volume Feeding Institutional & Industrial Catering : Types of institutional and industrial catering, Menu planning for institutional and industrial catering, Scope of growth; Hospital Catering : Diet menus, Importance of Hygiene; Off Premises Catering : Hiring of equipment, Menu planning, Theme parties, Concept of central production unit; Quantity Purchase and Storage : Introducing to purchasing, Purchasing system, Purchase specifications, Purchasing techniques
Storage.

Paper -2 : Food and beverage service

1. Alcoholic Beverages: Introduction and Definition; Classification; Production

2. Wines : Introduction and Definition : Classification, Table / Still / Natural, Fortified, Sparkling, Aromatized, Definition and Production of Each Category, Wine Producing Countries of the world including India, Principal Wine regions of France, Germany, Italy, Spain etc., Food & Wine Combination, Storage of Wines, Service of Wines.

3. Beer : Introduction and Definition, Types of Beer, Definition and Production of each type, Storage, Service of (a) Bottled and Canned Beers, (b) Draught Beers.

4. Spirits : Introduction and Definition, Production of Spirit, Pot-Still Methods, Patent Still Methods, Production of : Whisky, Rum, Gin, Brandy, Vodka, Tequila; Other Spirits : Proof Spirits - Different Scales, Service.
v5. Aperitifs : Meaning of Term : Types, Service.

6. Liqueurs : Definition, History in Brief, Production, Categories, Service.

7. Cocktails : Definition, History in Brief, Classification, Cocktail Bar Equipment, Preparation and Service of Cocktails
Mocktails, Speciality Coffees

8. Glossary of Terms : Terms related to Alcoholic Beverages, Menu Terminology

Paper -3 : Front office operations

1. Topic : Computer Application : Selection of Front Office Management System : Software - Amadeus, Fidelio etc.; Room Management Software : Room Inventory, Room Status, Availability; Registration : Reservation, Guest Data; Reports, Self Check-in; Posting : Paid out, Miscellaneous Charges, Telephone, Display Folio, Reports; Call Accounting : Guest Information, Employee Information, Post Charges, Message, Wakeup Calls, Reports; Check Out : Folio, Adjustment, Cashier, Back Office Transfer, Reports, Guest History; Night Audit : Guest Charges, Departmental Total, City Ledger, Cashier, Financial Reports, House Keeping : Inquiries / Reports : Reservation, Registration, Check Outs, House Keeping, Credit Balances; Back Office : Accounts payable, Accounts receivable, Payroll, Budgets, General, Ledger, Reports; Security : Keys, Fire Alarms, Burglar Alarm, Security Code Transactions; Electronic Mail : Security Codes, Mail, Hard Copy.

2. Tourism Study : Impact of Tourism on a Country : Economic Impact, Social and Cultural Impact, Environmental Impact; Importance of National Tourism Organisation and Public Policy; Knowledge of International Organisations : W.T.O.; I.U.O.T.O.; P.A.T.A.; W.A.T.A.; U.F.T.A.A.; T.A.A.I; I.A.T.A; A.S.T.A.; Preparation of Itinerary of Tourist and Package Tours : Eco Tourism : Environmental Issues on Tourism; Water Pollution; Air Pollution; Habitat Destruction; Recreation / Leisure Management, Basic History and Concepts of Leisure in Relation, Family and Society.

3. front office operation : Front Office Accounting : Accounting Fundamentals Accounts : Guest Accounts
Non-Guest Accounts, Folios, Vouchers, Ledgers, Guest Ledgers, City Ledgers; Creation and Maintenance of Accounts
Record Keeping System, Non-Automated, Semi-Automated, Full Automated; Change Privileges : Credit Monitoring
Accounts Maintenance; Tracking Transactions : Cash Payments, Charge Purchases, Accounts Correction, Accounts Allowance, Cash Advance; Methods of Payment : Cash, Credit, Traveller's Cheques Procedure, Credit Card Procedure; Director Billing : Special Programme, Denying A Credit Request; Internal Control : Front Office Cash Sheet, Cash Banks, The night audit, Functions of night audit, The role of night audit, A trial balance of receivable; The audit procedure Posting the room charge, Distributing the charge, Providing the charge, The audit procedure credits, Other works of auditors, Automative system update; Check out and settlements : Functions, Departure procedure, Methods of settlements, Cash payment, Credit payment, Direct billing transfer, Combined settlement methods, Late Check-out; Chekcout options : Express Video check-out and self check out, Unpaid account balance, Collection of accounts, Accounts aging; Front office records : Guest histories, Marketing follow through, A day as front office Manager, A day as a Deputy Manager, Front office equipments, Manual (non automated system front office-equipment), Semi automated system, Automated system front office equipment.

Paper - 4 : accommodation operations

LINEN ROOM : Activities of the Linen Room, Layout and equipment in the Linen Room, Selection criteria for various Linen items - Room Linen, F & B Linen, Purchase of Linen, Calculation of Linen requirements, Linen control - procedures and records, Stockating - procedures and records, Recycling of discarded Linen, Linen Hire.

uniforms : Advantages of providing uniforms of staff, Issuing and exchange of uniforms; type of uniforms, Selection and designing of uniforms, Layout of the uniform room.

sewing room : Activities and areas to be provided, Equipment provided.

laundry : Commercial and on-site Laundry, Flow process of Industrial Laundering - OPL, Stages in the Wash Cycle
Laundry Equipment and Machines, Layout of the Laundry, Laundry Agents, Dry Cleaning, Guest Laundry / Valet Service, Stain removal.

pest control : Areas of infestation, Preventive measures, Control measures for different infestation

flower arrangement : Flower arrangements in Hotels, Equipment and material required for flower arrangement
Conditioning of plant material, Styles of flower arrangement, Principles of designs applied to flower arrangement

special decorations : Various occasion, Materials used and cost incurred, Theme decorations

internal assessment

Paper - 5 : Hotel Accounting

1. Uniform System of Account for Hotels : Introduction to uniform system of account, Contents of the Income Statement
Practical Problems, Contents of the Balance Sheet (Under uniform system), Practical problems, Departmental Income Statements and Expense Statements (Schedules 1 to 16), Practical problems.

2. Internal Control : Definition and objectives of Internal Control, Characteristic of Internal Control, Implementation and Review of Internal Control

3. Internal Audit and Statutory Audit : An introduction to Internal and Statutory Audit, Distinction between Internal Audit and Statutory Audit, Implementation and Review of internal audit

4. Departmental Accounting : introduction to departmental accounting; Allocation and apportionment of expenses; Advantages of allocation, Draw-backs of allocation, Basis of allocation, Practical problems.

Paper - 6 : business communication

1. business communication : The nature of Communication; Channels of Communication; Channel Selection.

2. organisational communication : Upward; Downward; Lateral; Purposes; Functions; Written Communication; Memos; Circulars, Notices, Communicating within Groups; Nature; purposes; Merits; Demerits; Brainstorming.

3. handling meetings : Types of meetings, Structure of a meeting : Agenda and Minutes

4. role of wit and humour in communication

5. communicating with the outside world

6. letter writing - types of letters

Paper - 7 : Hotel engineering

1. maintenance : Type of maintenance; preventive maintenance, breakdown maintenance; comparisons; Necessary of contract maintenance; advantages and disadvantages of contract maintenance; Essential requirements of a contract; types of contract; their comparative advantages and disadvantages; Procedure for inviting and processing tenders; negotiating and finalising.

2. equipment replacement policy : Circumstances under which equipment are replaced; Replacement policy of items which gradually deteriorates; Replacement when the average annual cost in minimum; Replacement when the present cost is minimum; Economic replacement cycle for suddenly failing equipment.

3. waste disposal and pollution control : Solid and liquid wastes; sullage and sewage; disposal of solid waste; Sewage treatment; Pollution related to Hotel Industry; Water pollution; Sewage pollution; Air pollution; Noise polluton; Thermal pollution.

4. energy conservation
Necessary for energy conservation; Methods of conserving energy in different areas of operation of a hotel; Developing and implementing energy conservation programme for a hotel.

5. safety : Accident prevention; Slips and falls; Other safety topics.

6. security

Paper - 8 : computer applications

1. introduction to excel 97 : How to use Excel; Starting Excel 7; Parts of the Excel Screen; Navigating in a Worksheet; Getting to know mouse pointer shapes.

2. creating a spreadsheet : Starting a new worksheet; Entering the three different types of data in a worksheet
Creating simple formulas; Formulating data for decimal points; Editing data in a worksheet; Using Auto Fill; Blocking data; Saving a worksheet; Existing excel.

3. making the worksheet look pretty : Selecting cells to format; Trimming tables with Auto Format; Formatting cells for : Currency; Comma; Percent; Decimal; Changing columns width and row height; Aligning text; Top to bottom; Text wrap; Reordering Orientation; Using Borders.

4. going through changes : Opening worksbook files for editing; Undoing the mistakes; Moving and copying with drag and drop; Copying formulas; Moving and Copying with Cut, Copy, Paste; Deleting cell entries; Deleting columns and rows from worksheet; Inserting columns and rows in a worksheet; Spell checking the worksheet.

5.printing the worksheet : Previewing pages before printing; Printing from the standard toolbar; Printing a part of a worksheet; Changing the orientation of the printing; Printing the whole worksheet in a single pages; Adding a header and footer to a report; Inserting page breaks in a report; Printing the formulas in the worksheet.

6. additional features of a worksheet : Splitting worksheet window into two four panes; Freezing columns and rows on-screen for worksheet title; Attaching comments to cells; Finding and replacing data in the worksheet; Protecting a worksheet; Function commands.

7. maintaining multiple worksheet : Moving from sheet in a worksheet; Adding more sheets to a workbook
Deleting sheets from a workbook; Naming sheet tabs other than sheet 1, sheet 2 and so on...; Copying or moving sheets from one worksheet to another.

8. creating graphs / charts : Using Chart wizard; Changing the Chart with the Chart Toolbar; Formatting the Chart's axes; Adding a text box to a chart; Changing the orientation of a 3-D chart; Using drawing tools to add graphics to chart and worksheet; Printing a chart with printing the rest of the worksheet data.

9. excel's database facilities : Setting up a database; Sorting records in the database.

Paper - 9 : principles of management

1. introduction : Illustrative Case Study; Manager at Hotel Universe; Orientation to management through process
Evolution Development - Schools of Management; Management defined.

2. role of manager : Professional Manager and his tasks; Managerial Skills - Roles - Levels; Managerial Ethics and Organisation Culture; Management Processes.

3. planning : Illustrative Case Study; Planning and Management Process; Mission - Objectives - Goals; Urgent and Important Paradigms; Planning Process in Detail; Types and Levels of Plans; Why Plans Fail; Problems Solving and Decision Making; Time Management.

4. organising : Organising and Organisation Structure; Organisation Chart; Principles of Organisation; Scalar Principle
Departmentation; Unity and Command; Span of Control; Centralisation and Decentralisation; Authority and Responsibility Delegation.

5. leading and motivation : Creating a committed work force; Basic concepts and definition; Theories of motivation
Hierarchy of Needs; Theory X and Y-McGregor; Hygiene theory (Hertzberg).

6. leadership : Definition, Theories, Style (Likert); Managerial Grid; Lead, Current Trends; Tern Building

7. Controlling : Basic concepts definition process sand techniques

8. communications : Importance - Message Components; Communication and Information; Conflict and its Resolution; Communication and Empathy; Communication Process; Aids and Barriers to Communication; Verbal and Non-verbal Communication; Listening.

9. quality management

Paper - 10 : human resource management

1. Planning Personnel Function : Planning personnel function; Personnel management environment in India; Functions and operations of personnel office; Manpower planning; Macro Level scenario of human resource planning; Concepts and process of human resource planning; Methods and techniques - demand forecasting; Methods and techniques - supply forecasting.

2. Analysis and Job Design : Job Analysis; Job Description; Job Evaluation; Job Evaluation Methods; Job Design

3. Selection Areas : Selection and Recruitment; Induction and Placement; Performance Appraisal; Performance Appraisal Methods; Transfer Promotion and Reward Policies; Training and Development; Off the Job Training Methods; On the Job Training Methods.

4. Measurement in Human Resource Planning : Human Resource Information System; Human Resource Audit; Human Resource Accounting.

Paper - 11 : food and beverage management

1. Introduction to Control : Cost Control; Define Control; Objective and Advantages of Control; Methodology and Phases of Control; Cycle of Control

2. Introduction to Food Cost Control : Control procedures; Requirement of a Control System; F & B Control Dept

3. Purchasing : Aims of Purchasing; Purchasing Staff; Source of Supply; Selection of Supplier; Types of Food Purchase
Quality Purchasing; Definition of S.P.S.; Advantages of S.P.S.; Purchase procedure; Different methods of purchasing; Purchasing order from; Ordinary Cost; Carrying Cost; EOQ

4. Receiving Control : Aims of Receiving; Receiving Staff; Equipment for Receiving; Document given by Supplier Bills/Invoices/Cash Memo/Credit Notes; Records Maintained in Receiving Dept.; GRB; Meat Tags; Receiving Procedure; Blind Receiving; Assessing the performance and efficiency of receiving department; Fraud in Receiving; Hygiene and Cleanliness

5. Storage and Inventory Control : Storing Control; Aims of Store Control; Storeroom Personnel; Facilities and Equipment
Arrangement of Food; Location of Storage Facilities; Security; Stock Control; Types of Store Received; Records Maintained; Issuing Control; Requisition; Transfer Note; Stock Taking.

6. Production Control : Aims of Production Control; Forecasting; Initial Forecasting; Final Forecasting; Fixing Standards
Standard Yield Definition; Objective; Yield Cooking Loss; Butcher Test; Standard Receipe Advantage; How to Write the Rceipe; Standard Portion Size Definition; Objective; Uses.

7. Sales Control : KOT; Bills; KOT cum Bills; Analysis; Cashier Summary Sheet

Paper - 12 : marketing and sales management

1. Introduction : Hospitality Industry - A Profile; Size - Uniqueness - complimentary role of Hospitality Industry with other Industry; Major participants - Organised sector; Key factors of success; Contribution of Indian economy; Growth potential.

2. marketing : Basic concepts - Needs, Wants, Demand, Exchange; Transaction, value and satisfaction in Hospitality Industry; Marketing Process, Marketing Philosophies; Related application of concept in Hotel Service Industry.

3. marketing information system : Concepts and components; Internal Record System - (Result Area); Marketing Intelligence System - (Happening Area); Marketing Research System; Scope in Hospitality Business; Process and Characteristics; Managerial use of M.I.S. with special reference to Rooms, Restaurants, Banquets and Facilities.

4. Marketing environment : As basis of need and trend analysis and marketing effectiveness; Swot analysis for Hospitality Industry of micro and macro environment.

5. product: Defining the hospitality product; Difference between goods and services product; Levels of product, genetic, expected, augmented; Potential; Tangible and Intangible products; Product mix in hospitality business

6. branding : Basic concepts, brand equity - branding of hotels

7. pricing of hospitality : Concept and Methodology

8. integrated marketing communication : S.M.M.R. Model; Steps in developing effective communication plan; Communication mix.; Direct Marketing, Tele Marketing - Advertising; Sales promotion, P.R. and publicity.

9. personal selling : Principles and Practises in Hospitality Selling; Selling process - AIDA MODEL - ORAM: Guest as a sales force

10. marketing arithmetic : Ratios; Planning AID Sales

Paper - 13 : managerial economics

1. Introduction : Economics; Managerial Economics; Objectives and Constraints; Decision Process; Basic Principles

2. Demand and Revenue Analysis : Meaning of Demand; Types of Demand; Determinants of Demand; Demand Functions; Demand Elasticities; Demand Forecasting with special reference to Hotel Industry; Regression Analysis; Econometric; Naive; Smoothing; Decomposition; Market Research; Juries of Executive Opinion; Sales Force Estimates; Delphi Method; Practical Problems.

3. Cost and Supply Analysis : Cost Concept, Economic Cost, Explict and Implicit ; Cost, Opportunity Cost, Historical and Replacement Cost, Incremental and Sunk Cost, Fixed and Variable Cost, Separate and Common Cost, Private and Social Cost. Total Average and Marginal Cost, Long Run and Short Run Cost : Economies of Scale; Diseconomies of Scale; stimation of Cost Function; Engineering Method and Survivorship Method.

4. Market and Market Forms : Definition and Classification of Market; Perfect and Imperfect Markets; Market Forms; Pure Competition; Perfect Competition; Imperfect Competition.

5. Pricing in Practice : Pricing Objectives; Determinants of Price; Pricing Methods; Cost Based; Competition Based; Demand Based; Strategy Based; Practical Problems.

Paper - 14 : Laws Relating to hotel industry

1. Law and Society : Meaning and Definition of Law; Evolution of Law; Need to know Law; Sources of Law; Classification of Law.

2. Hotel Restaurant Licenses : Licence, Permit; Procedure for Obtaining, Renewing Licences; Suspension and Termination of Licences; List of Licences required to open and Operate Hotels and Restaurants.

3. Indian Contract Act 1872 : Definitions, Nature and Kinds of Contracts; Essentials of Contact; Offer, Acceptance and Consideration.

4. Sale of Goods Act 1913 : Sales and Agreement to Sell; Formation of a Contract of Sale; Conditions and Warranties Implied Conditions and Warranties; Duties and Rights of Parties.

5. Consumer Protection Act 1986 : Consumer Protection Councils, Consumer Disputes; Redressal Agencies; Appeal and Jurisdiction of State and National Commission.

6. Contract of Bailment and Pledge : Meaning and Nature of Bailment; Duties of Bailer and Bailee; Common Carriers and Innkeepers as Bailers.

7. Factories Act 1948 : Definitions - Factory, Manufacturing Process, Adult, Adolescent, Child, Young Person, Calendar Year, Week; Provisions regarding health, safety and welfare

8. Payment of Wages Act 1936 : Definitions - Industrial Establishments, Wages; Deductions allowed under the Act.

9. Shops and Establishment Act as applicable to Hotels and Catering establishments : Definitions - Apprentice, Child, Closed, Commercial establishment; Provisions regarding Opening and Closing Hours; Employment of Women, Children and Young Persons; Spread over, weekly off and leave; Health, Safety and Hygiene provisions.

10. Foreign Exchange Act : Laws relating to delevering foreign currencies to travellers.

11. Cyber Law : Allowing tourists to use computers and internet within hotel premises.

12. Laws relating to Public Performamces : Dance and other performances within hotel premises.

13. Alcoholic Drink Serving Laws : Indian and Foreign liquor serving in the restaurant.

14. Negoatable Instrument Act : Laws relating to frauds due to issue of false cheques etc.

15. Laws relating to Inner Line Permits : Relevant laws for entering restricted areas.

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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