THE GLOBAL OPEN UNIVERSITY

COURSE :

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

 
Detailed Curriculum for Third Year

Paper - 1 : Food Production

1. Larder Theory : Layout; Terms; Control; Duties and Responsibilities of Larder Chef.

2. charcutiere : Sausages; Forcemeat; Marinades, Cures, Brines; Bacon, Ham, Gamon; Galantines; Pates and Terrines; Mousses and Mousselines; Chaud Froid; Aspic and Gelee; Non Edible Displays.

3. Appetizers and garnishes

4. Sandwiches

5. Use of herbs and wines in cookery

6. International cuisine : British; French; Scandinavian; Middle Eastern; German; Spanish and Portuguese; Italian; Mexican; Oriental.

7. Bakery and confectionery : ICINGS and Toppings; Frozen Desserts; Meringues; Bread Making; Chocolate.

8. kitchen management : Layout and Design; Kitchen Stewarding; Stores Management; Production Management; Product Development.

1. larder theory layout : Introduction to Larder work; Definition; Equipment found in the Larder; Layout of typical Larder with equipment and varioual sections

2. Larder theory larder control : Common terms used in the Larder Control; Importance of Larder Control; Devising Larder Control Systems; Leasing with other Departments; Yield Testing.

4. duties and Responsibilities of the larder chef : Functions of the Larder; Hierachy of Larder Staff; Sections of the Larder; Duties and Responsibilities of Larder Chef.

5. Charcutierie Sausage : Introduction to Charcuterie : Sausage - Types and Varieties; Casings - Types and Varieties
Fillings - Types and Varieties; Additives and Preservatives

6. Charcutiere-forceMEATS : Types of Forcemeats; Preparation of Forcemeats; Uses of Forcemeat

7. Charcutiere-Brines, cures and Marinades
Types of Brines; Preparation of Brines; Methods of Curing; Types of Marinades; Uses of Marinades; Differences between Brines, Cures & Marinades

8. Charcutiers-ham bacon and gammon : Cuts of Ham, Bacon & Gammon; Differences between Ham, Bacon and Gammon; Processing of Ham & Bacon; Green Bacon; Uses of the different cuts

9. Charcutiere-Galantines : Making of Galantines; Types of Galanatine; Ballotines.

10. Charcutiers-Pates : Types of pate; Pate de foie gras; Making of pate; Commercial pate and maison
Truffles - sources cultivation and uses and types of truffles

11. charcutiers-mousse & mousseline : Type of mousse (savoury); Preparation of mousse; Preparation of mousseline; Difference between mousse and mousseline.

12. charcutiere-Chaud FROID : Meaning of Chaud froid; Making of Chaud Froid & Precautions; Types of Chaud Froid; Uses of Chaud Froid.

13. charcutiere-aspics and gelee : Definition of Aspic and Gelee; Difference between the two; Making of Aspic and Gellee; Uses of Aspic and Gellee.

14. non-edible displays : Ice Carvings; Tallow Sculpture; Fruit & Vegetable Displays; Salt dough; Pastillage; Jelly Logo; Thermacol work.

15. appetizers and garnishes : Classification of Appetizers; Examples of Appetizers; Historic importance of culinary garnishes; Explanation of different garnishes.

16. Sandwiches : Parts of Sandwiches; Types of Bread; Types of filling - classification; Spreads and Garnishes; Types of Sandwiches; Making of Sandwiches; Storing of Sandwiches.

17. Use of wine in cooking : Classification of wines : Ideal uses of wines in cooking

18. Uses of Herbs in cooking : Classification of herbs; Ideal uses of herbs in cooking

19. International cuisine : Geographic location; Historical background; Staple food with regional; Influences; Specialities; Recipes; Equipment in relation to : Great Britain; France; Italy; Spain and Portugal; Scandinavia; Germany; Middle East; Oriental; Mexicaine; Arabic.

20. International cuisine Chinese : Introduction to Chinese Foods; Historical background; Regional cooking styles; Methods of cooking; Equipment and utensils.

21. Bakery and Confectionery : Varieties of Icings; Uses of Icings; Difference between Icings & Toppings; Recipes.

22. Bakery & Confectioner -frozen desserts : Types and classification of frozen desserts; Icecreams -Definitions; Methods of Preparation; Additives and preservatives uses in icecream manufacture.

23. Bakery & confectionery -meringues : Making of Meringues; Factors affecting the stability; Cooking Meringues; Types of Meringues; Uses of Meringues

24. bread making : Role of ingredients in bread making; Read Faults; Bread Improvers.

25. Chocolate : History; Sources; Manufacture and Processing of Chocolate; Types of Chocolate; Tempering of Chocolate; Cocoa, Butter, white Chocolate and its application.

26. Kitchen management layout and design : Areas of the kitchen recommended dimension with; Factors that affect kitchen design; Principles of kitchen layout and design; Placement of equipment; Flow of work; Space allocation; Kitchen equipment (manufacturers and selection); Planning requirements of a Kitchen; Budgeting for kitchen equipment; Fuels and anticipating requirements.

27. Kitchen management and kitchen stewarding : Importance of kitchen stewarding; Organisation of the kitchen stewarding department; Equipment found in kitchen stewarding department; Hierarchy and staffing in kitchen stewarding department; Work flow in kitchen stewarding; Garbage disposal.

28. Stores management : Stores layout and planning; Standard purchasing; Purchase specification; Dealing with suppliers; Storage systems; Inventories; Records and documentation; Computerised material systems.

29. Production management : Kitchen organisation; Allocation of Work-Job Description, Duty Rosters; Production Planning; Production Scheduling; Production Quality and Quantity Control; Forecasting Budgeting.

30. Product and research development : Testing new equipment, Recipes developing new recipes; Food Trials; Organolpetic & Sensory Evaluation.

Paper - 2 : food and beverage service

1. Planning and Operation various F&B Outlet (Speciality Restaurant Coffee Shop, Fast Food, Pubs, Disco, Room Service etc. Flight Kitchen Industrial Canteen : Physical layout of functional and ancillary areas; Objective of a good layout; Steps in planning; Factors to be considered while planning; Calculating space requirement; Various set-ups for seating; Planning staff requirement; Menu planning; Constraints of menu planning; Selecting and planning of heavy duty and light equipment; Listing the quantities of equipment required like crockery, glassware, steel of silver etc.
Three specifications : Suppliers and manufacturers Approx. cost Planning Decor, furnishing fixture etc.

2. F&B Staff Organisation : Categories of staff; Organisation chart; Hierarchy; Duties and responsibilities; Duty Rota

3. Managing F&B Outlet : Supervisory skills; Developing efficiency; Standards of service.

4. Function Catering Banquets : History; Types; Organisation of Banquet Department; Duties and Responsibilities; Sales; Booking Procedure; Banquet Menus.

banquet protocol : Space area requirement : Table plans / arrangement; Mise-en-place; Service; Toasting

informal banquet : Reception; Cocktail parties; Convention; Seminar; Exhibition; Fashion Shows; Trade Fair; Wedding; Outdoor Catering.

5. Buffets : Introduction; Factors of Plan Buffets; Area Requirement; Planning and Organisation; Sequence of Food; Menu Planning : Types of Buffet; Display; Sit-down; Fork, Finger, Cold Buffet; Breakfast Buffets; Equipment; Supplies; Checklist.

6. gueridon service : History of Gueridon; Definition; General consideration of operations; Advantages / Disadvantages; Types of Trolleys; Factor to create impulse buying trolley, open kitchen; Gueridon equipment; Gueridon ingredients.

6. Bar operations : Types of Bar; Cocktail; Dispense; Area of Bar; Front Bar; Back Bar; Under Bar; Bar Equipment; Bar Control; Staffing in Bar; Opening and Closing Duties.

7. speciality cuisine : Characteristics; Feature of different cuisines; Creole; Kosher; Far Eastern; Mexican; Italian; Polynesian; Mediterranean; Middle Eastern.

8. Kitchen stewarding : Importance; Opportunities in K.S.; Records maintained; Machine used; Inventory.

Paper - 3 : front office operations

1. hospitality : Concept of Hospitality; Importance of Hospitality; Managing Hospitality Delivery Management's Role Service Strategy Statement; Developing a Service Management Programme; Moments of Truth in Hotel Service Management; Employee Buy in Concept; Screening Employee who deliver Hospitality Service; Training for Hospitality Evaluating Service Management Programme Follow Through

2. Planning and evaluating : Forecasting Room Availability; Useful Forecasting Data; Percentage of Walk-ins; Percentage of Over-Stay; Percentage of Under-Stay; Forecast Formula; Sample Forecast Forms; Room Count Considerable; Budgeting for Operation; Forecasting Room Revenue; Estimating Expenses; Refining Budget Plans; Evaluating Front Office Operations; Daily Operation Report; Occupancy Ratios; Occupancy Percentage; Average Daily Rate; Average Rate Per Guest.

3. yield management : The Concept of Yield Management; Hospitality Industry Application; Capacity Management; Discount Allocation; Duration Control; Measuring Yield; Using Yield Management; Potential High and Low Demand Tactics; Yield Management Computer Software System.

4. Human resource management : Assessing Personnel Needs; Forecasting Needs; Determining Desirable; Employee Qualities; Communicating Personnel Needs to Human Human Resource Department; Recruitment Methods; Internal Resources; Promotions; Transfers; Referrals.

5. foreign exchange, passport, visa : Foreign Currency; Passport; Passport and other valid documents; Visa; Tourist Visa; Collective Visa; Other types of Visa; Landing Permits.

Paper - 4 : accommodation operation and management

1. Planning and Organizing the H.KD. : Area Inventory List; Frequency Schedules; Performance and Productivity Standards; Times and Motion Study; Standard Operating Manuals - Job Procedures; Job Allocation and Work Schedules; Calculating Staff Strength and Planning Duty Rosters; Training in the H.K.D. - Performance Appraisals; Selection of Cleaning Equipments and Agents; Inventory levels for non recycled items.

2. Budget and Budgetary Control : The Budget Process; Planning Capital Budget; Planning Operating Budget; Operating Budget - Controlling expenses - Income statement; Purchasing System - methods of buing; Stock Records - Issuing and Control.

3. Housekeeping in Institution as other than Hotels

4. Contract Services : Types of contract services; Guidelines for hiring contract services; Advantages and disadvantages of contract services.

5. Safety and Security : Safety awareness and accident prevention; Fire safety and fire fighting equipment; First Aid; Keys and key control; Crime prevention and dealing with emergency situations.

6. Energy and Water Conservation

7. Interior Decoration : Elements of Design; Colour and its role in Decor; Windows and window treatments; Lighting and lighting fixtures; Floor finishes; Carpets; Furniture and fittings; Accessories.

8. Layout of Guestrooms : Refurbishing and Redecoration; Sizes of rooms; sizes of furniture; furniture arrangement; Principles of design; Colour Harmony and Colour Schemes.

9. New Property Countdown

10. Internal Assessment

Paper - 5 : business communications

1. Appraisals : Self and subordinates; Writing effective appraisal.

2. Report Writing : Types of reports; Need for writing effective reports.

3. Presentations : Types of presentations; Making effective presentations; Use of audiovisual aids in presentations

4. Interviews : Definition; Need and purpose; Types; Strategies for interviews

Paper - 6 : human resource management

1. Human Resource Development : Introduction to Human Resource Development; Evolution and Importance of Human Resource Management; Human Resource Development Strategies; HRD Culture and Climate; HRD and Organisational Development.

2. Personal Process : Intra Personal Processes; Learning; Perception; Stress and Coping; Intra-personal Process; Helping; Communication; Interpersonal Styles.

3. Group Processes : Group Formation and Group Process; Organisational Communication; Team Development and Functioning; Conflict Collaboration and and Competition.

4. Unions and Unionisms : Trade Union Development and Functions; Trade Union Structures and Trade Union Recognition; White Collar and Managements of Trade Unions; Management and Employers Association.

5. Conflict Resolution : Dynamics of conflict and collaboration; Nature and Content of Collective Bargaining; Negotiation Skills; Role of Labour Administration; Conciliation, arbitration and adjustification.

6. Worker's Participation in Management : Evolution, Structure and Processes; Design and Dynamics of Participative Forums; Strategies and Planning for Implementing Participation; Strategies and Planning for Implementing Participation

7. quality of Work Life and Quality Circles : Quality of work life; Barriers to Quality of Work Life; Strategies for Improvement in Quality of Work Life; Quality Circle; Structure and Goals of Quality Circle; Suggestions to make Quality Circle Process Effect.

8. Human Engineering and Research : Meaning and Definition; Work Measurement; Work Improvement; Method Study; Motion Study; Time Study; Human Factor Engineering and Research.

Paper - 7 : COMPUTERS AND MIS

1. Meaning and Role of MIS : Concept and Definition of MIS; Role of MIS; Characteristics of MIS; Limitations of MIS; MIS and Computer; MIS and USER

2. Basics of MIS Decision Making Concept : Decision Methods, Tools and Procedure Organisational; Organisational Decision Making MIS and Decision Making Concepts

Information Concepts : Classification of Information; Methods of Date and Information Collection; Organisation and Information; MIS and Information Concepts.

System Concepts : System Control; Types of Systems; Systems Approach; Handling System Complexity; Post Implementation Problem in a System; MIS and System Concepts.

3. System Analysis and Design : Introduction; The need for System Analysis; System Analysis of an existing system; System Analysis of a new requirements; System Development Model; Structured System Analysis and Design (SSAD); Computer System Design; MIS and System Analysis.

4. Choice of Information Technology : Introduction; Nature of IT Decision; Strategic and Configuration Design; Evaluation; IT Implementation Plan; Choice of the IT and the MIS.

5. EMS : Enterprise Management Service : Definion; ERP : Enterprise Resource Planning.

6. Networks : Introduction; Network Topology; Feature of a Local Area Network; Examples of Network Usage.

7. Application of MIS in Hospitality Industry :

8. DBMS / RDBMS : Database Concepts; Database Models; Data Models; Database Design; RDBMS; MIS and RDBMS

9. Foxpro 2.6 : Introduction; Working with data : creating, modifying and deleting; Sorting, Indexing and Expressions; Rushmore Technology; Working with multiple database files; Using the view Window; Generating reports and labels; Relational Query by examples.

10. Power Point 4.0 : Making a simple powerpoint presentations; Using Auto content Wizards and Templates Power Points five views; Slides; Creating Slides, rearranging, modifying; Inserting pictures, objects; Setting up a slide show; Creating an Organisational Chart

Paper - 8 : food and beverage management

1. Cost Dynamics : Cost and Cost Accounting; Elements of Cost; Classification of Cost.

2. Sales Concepts : Various Sales Concepts; Uses of Sales Concepts

3. Inventory Control : Importance; Objective; Method; Levels and Technique; Perpetual Inventory; Monthly Inventory; Pricing of Commodities; Comparison of Physical and Perpetual Inventory.

4. Beverage Control : Purchasing; Receiving; Storing; Issuing; Production Control; Standard Recipe; Standard Portion Size; Bar Frauds; Books maintained; Beverage Control.

5. Sales Control : Procedure of Cash Control; Machine System; ECR; NCR; Preset Machines; POS; Reports; Thefts; Cash Handling.

6. Budgetary Control : Define Budget; Define Budgetary Control; Objectives; Frame Work; Key Factors; Types of Budget; Master Budget; Budgetary Control.

6. Variance Analysis : Standard Cost; Standard Costing; Cost Vairances; Material Vairances; Labour Vairances; Overhead Variance; Fixed Overhead Variance; Sales Variance; Profit Variance.

8. Labour Cost Control : Staffing; Payroll; Overtime.

9. Breakeven Analysis : Breakeven Chart; P.V. Ratio; Contribution; Marginal Cost; Graphs.

10. Menu Merchandising : Menu Control; Menu Structure; Planning; Pricing of Menus; Types of Menus; Menu as Marketing Tool; Layout; Constraints of Menu Planning

11. MIS : Reports; Calculation of actual cost; Daily Food Cost; Monthly Food Cost; Statistical Revenue Reports; Cumulative and non-cumulative.

Paper - 9 : marketing and sales management

1. Marketing Planning Process : Understanding the Marketing Process; Marketing Concept; Company - Business Capabilities; Marketing Environment; Guest Wants; Marketing Mix., Steps in Detail, Assignment, Preparing a Marketing Plan for a Speciality Restaurant; Marketing Plan for a 3 Star 100 Room Report; Marketing Plan to Market yourself.

2. Consumer Behaviour : Guest Satisfaction - Reality of Hospitality Business; Factorial Analysis of Consumer Behaviour; Decision Making Process; Strategic consideration of Consumer Behaviour in Hospital Business; Need and Importance of in House Marketing.

3. Market Segmentation : Segmenting the Customer - General Consideration; Socio-Economic Groups; Women; Short Break Makers; Active Leisure; Eating Habits; Corporate Sector.

4. Strategic Marketing : Mission Statement of Hotel - Objectives - Tactics; Strategic Planning Process - Portfolio Analysis; Defining the Business - Differentiation; Strategic Consideration - Value Addition; Product - Service - Quality - Image - Capability; Industrialisation of Service - Strategic aspects; Positioning the Product and Market.

5. Hospitality Marketing Organisation : Case Study, Seminar.

6. A Day in the Life of a Sales Manager/Sales Executive

7. T.Q.M. Marketing in Hotels : Integration of Marketing Functions for Total Quality Management

Paper - 10 : Hotel Law

1. Law relating to Hotel Guest Relationship, Hotel and Lodging Rates Control : Definitions - Fair Rate, Hotel and Lodging House, Manager of a hotel, Owner of a lodging house, paying; Guest, Premise Trenant and Tenement; Appointment of Controller, fixation of fair rates; Refusal of Accommodation; Eviction of a Guest from hotel room; Duties, Rights and Responsibilities of Innkeeper towards guests; Innkeepers Lien.

2. Food Legislation the Prevention Food Adulteration : Definitions - adulterant, adulterated Food, Public Analyst, Central Food Laboratory; The Central Committee for Food standards; Food Inspection and their Powers and Duties; Procedure to be followed by Food Inspectors; Report of Public Analyst.; Notification of Food poisoning.

3. Labour Laws - Overview Workmen's Compensation Act 1948 : Nature and Scope of the Act Partial Disablement
Total Disablement; Employer's Liability for Disablement arising out of and in the course of the employment.

4. Industrial Dispute Act 1947 : Definitions - appropriate Government, Industry, Industrial Dispute, Layoff, Lockout, National, Tribunal, Retrenchment, Settlement; Authorities under the Act; Procedures Power and Duties of Authorities.

5. Trade Union Act 1926 : Scope; Eligibility; Fund; Register; Rights on the part of the employer and employee.

6. Essential Commodities Act 1955 : Main Provisions of the Act

7. Contract of Insurance : Nature of Contract of Insurance; Principles of Contract of Insurance; Re Insurance, Double Insurance, Sabrogation and Contribution.

8. Industrial Employment Standing Order Act 1946 : Model Standing Order; Showcause Notice; Charge Sheet; Domestic Enquiry; Discharge and Dismissal of Employee.

9. Negotiable Instrument Act 1881 : Credit Instruments, Cheques Bill of Exchanges, Promissory Notes, I.O.U.S., Travellers Cheques, Credit Cards.

Paper - 11 : Economics and tourism

1. Indian Economy and Hotel Tourism Industry : Characteristics of Indian Economy; Growth and Development of Tourism Industry in India; Hotel Industry in National Economy, Income Generation, Employment Generation; Factors Influencing Growth of Hotel-Tourism Industry; Barriers of Growth of Tourism in India.

2. Tools of Tourism Economics : Abstraction; Economic Theory and Tourism; Demand and Supply Analysis; Cost / Benefit Analysis; Economic Impact Analysis.

3. National Income Concepts and Importance :Definition and Concepts; Gross National Product (GNP) Net; National Product (NNP); Measurement of National Income; Difficulties of Measurement.

4. Theories of Money and Prices : Quantity Theory of Money; Modern Theory or Income Theory; Inflation; Demand Pull Inflation; Cost Pull Inflation; Control of Inflation.

5. Banking and Finance : Definition of Bank, Types of Banks; Functions of Commercial Banks; Methods of Credit Control

6. International Trade : Internal Trade and International Trade; Free Trade and Protection

7. Tourism and Balance of Payment : Balance of Trade and Balance of Payment; Equilibrium, Disequilibrium and Adjustment in the Balance of Payment; Improving Balance of Payment.

8. Foreign Collaboration in Tourism Industry : Lease, Agreements and Franchise, Management ; Contract and Chain Operation.

Paper - 12 : Financial Management

1. Financial Management Meaning and Scope : Meaning of Business Finance; Meaning of Financial Management; Objective of Financial Management.

2. Financial Statements Analysis and Interpretation : Meaning and types of Financial Statements; Techniques of Financial Analysis; Limitations of Financial Analysis; Practical Problems.

3. Ratio Analysis : Meaning of Ratios; Classification of Ratios; Profitability Ratios; Financial Ratios; Du Point Control Chart; Practical Problems.

4. Funds Flow Analysis : Meaning of Funds Flow Statement; Uses of Funds Flow Statement; Preparation of Funds Flow Statement; Treatment of Provision for Taxation and Proposed Dividends (as non-current liabilities); Practical Problems

5. Cash Flow Analysis : Meaning of Cash Flow Statement; Preparation of Cash Flow Statement; Difference between Cash Flow and Funds Analysis; Practical Problems.

6. Financial Planning Meaning and Scope : Meaning of Financial Planning; Meaning of Financial Plan; Capitalisation; Practical Problems.

7. Capital Structure : Meaning of Capital Structure; Factors Determining Capital Structure; Point of Indifference; Practical Problems.

8. Working Capital Management : Concept of Working Capital; Factors Determining Working Capital Needs; Overtrading and Undertrading.

9. Basics of Capital Budgeting : Importance of Capital Budgeting; Capital Budgeting Appraising Methods; Payback Period; Average Rate of Return; Net Present Value; Profitability Index; Internal Rate of Return; Practical Problems.

Paper - 13 : Business Policy

1. Organisational Strategy : Mission; Mission Statement Elements and its Importance; Objectives; Necessity of Formal Objectives; Objective vs. Goal; Strategy; Developing Strategies; Adaptive Search; Institution Search; Strategic Factors; Picking Niches; Entrepreneurial Approach.

2. Environmental and Internal Resource Analysis : Need for Environmental Analysis; Key Environmental Variable Factors; Opportunities and Threats Internal Resource Analysis; Functional Areas Resource Development Matrix; Strengths and Weaknesses; Marketing; Finance; Production; Personnel; Organisation.

3. Strategy Formulation : Strategy (General) Alternatives; Stability Strategies; Expansion Strategies; Retrench Strategies; Communication Strategies; Forward Integration; Backward Integration; Horizontal Integration; Market Penetration; Market Development; Product Development; Concentric Diversification; Conglomerate Diversification; Horizontal Diversification; Joint Venture; Retrenchment; Divestitute; Liquidation; Combination.

4. Strategic Analysis : Factors Influencing Choice; Strategy Formulation; Input Stage; Internal Factor Evaluation Matrix; External Factor Evaluation Matrix; Competitive Profile Matrix; Matching Stage; Threats Opportunities - Weaknesses - Strengths Matric; Strategic Position and Action Evaluation Matrix; Boston Consulting Group Matrix; Internal - External Matrix; Grand Strategy Matrix; Decision Stage; Quantitative Strategic Planning Matrix.

5. Policies in Functional Areas : Policy; Product Policies; Personnel Policies; Financial Policies;Marketing Policies; Public Relation Policies.

6. Strategic Implementation Review and Evaluation : Mckinsey 7-s Framework; Leadership and Management Style; Strategy Review and Evaluation; Review Underlying Bases of Strategy; Measure Organisational Performance; Take Corrective Actions.

Paper - 14 : facility planning

1. Hotel Design : A. Design Consideration : Attractive Appearance; Efficient Plan; Good Location; Suitable Material; Good Workmanship; Sound Financing; B. Evaluation of Accommodational Needs Thumb Rules; C. Ensuring that the Hotel must combine the Integrated Functions of Housing Feeding, Entertainment, Rentals, Services, Maintenance and if Manufacturers.

2. Facilities Planning : The Systematic Layout Planning Pattern (SLP); Planning Consideration; Flow Process & Flow Diagram; Procedure for Determining Space, Ways of Determining Space Requirements Space Relationship; Architectural Consideration; Difference between Carpet area and Plinth Area; Approximate Cost of Construction Estimation; Approximate Operating Areas in Budget type / 5 Star Type Hotel Approximate other operating areas per Guest Room Approx. Water / Electrical Load requirement - estimation.

3. Star Classification of Hotel : Criteria for Start Classification of Hotel.

4. Kitchen : Equipment requirement for Commercial Kitchen; Specification of Different Equipments; Layout of Commercial Kitchen; Planning of Various Supporting Services.

5. Project Management : Network Analysis; Basic Rules and Procedure for Network Analysis; C.P.M.; P.E.R.T.; Comparison of CPM & PERT; Network Crashing Determining Crash Cost Normal Cost; Classroom Exercises.

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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