Course

Unit I

Food Production 9hrs

History – Culinary Science, Indian Cuisine and culture, Oriental and global cuisine, Basics of Food Science, Food Production, Portion control, types of menu planning, layout and organisation of kitchen, preservation of food, Food quality and storage, hygiene and sanitation, Pest control, FSSAI, HACCP system, ethics in hospitality management, cost control departments and its function.

Unit II

Food and Beverage Service 9hrs

Introduction to catering industry, responsibilities of F& B department , food& beverage outlets, ancilliary departments, equipments used in F & B, classification of alcoholic beverages, Menu in F & B – Courses of French Classical –Sequence, Knowledge of accompaniments of continental dishes, types of food service, control system, non-alcoholic beverages.

Unit III

Accommodation and Front Office Operation 9hrs

Origin & growth of hospitality industry, classification of hotel, hotel organization, front office function areas, inter departmental communication. Interior design definition, theory of standard dimension based on human figures for activities, principles of interior design, history of interior design, types-non European traditions, Indian traditional designs, designing of furniture & flooring, Flower arrangement.

Unit IV

Housekeeping Operation 9hrs

Role and responsibility of housekeeping department, inter departmental coordination of housekeeping, classification of cleaning agents and equipments, housekeeping departments, control desk, hygiene personal hygiene, hygiene and sanitation of guest rooms and public areas, eco-friendly cleaning agents – security in guest rooms.

Unit V

Event Management 9hrs

Activity

1. Visit to a Hotel/Guest House

Introduction to meeting and event management, Event planning, Event planning, Designing, Program scripting – public relation – electing a location – social and business etiquette – speaking skills – stage decoration – team spirit – time management, Concept of exhibition – space planning – ITPO- sporting events – tourism events – leisure events, food festivals– expo, carnival, mela.

Pre requisite: culinary art, front office, event management

Course Objectives:

1. Introduction to the basic of the hospitality and catering
2. To educate on the procedures and practices adopted in hospitality management of hotel

Course Outcome:

CO1: Understand the basic concepts of culinary science and food production.

CO2: Gain basic knowledge on the equipment, menu and skills necessary for food and beverage service. CO3: Acquire knowledge on principles and functions of room service and front office.

CO4: Comprehend the role of housekeeping and sanitation in hospitality and catering management. CO5: Gain knowledge on event planning and management in various occasions.

Skills:

• Enhance knowledge and skills of different types of food and beverage
• Applying technical skills, knowledge of accommodation, front office and housekeeping operations in hotel

CO-PO Mappings

Evaluation Pattern

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Textbooks:

1. Hotel Housekeeping operations and Management, 4th edition, 2023, Oxford university Press Raghubalan, Smritee Raghubalan
2. Food Production Operations, 3rd edition, Parvinder Bali , 2021, New Delhi : Oxford Uiversity Press, 2022.
3. Catering Management : An Integrated By M. Sethi. About this book · New Age International, 2022

Reference Books:

1. R.Lillicrap and John.A.Cousins. Food and Beverage Service: Great Britain. ElBs Publishers.6th Edition.2002.
2. John Modern Restaurant Service, A Manual for Students and Practitioners: Cheltenham. Stanley Thrones Publishers.1st Edition.1999.
3. Sudhir Food and Beverage Service Training Manual: New Delhi. Tata Mcgraw Hill Publishers. 36^th reprint.2005
4. Sue Baker, Pam Bradly and Jeremy Huyton Principles of Hotel Front Office Operations: Cassell Publishers. 2 nd Edition 2004.
5. K.Bhatnagar. Front Office Management: New Delhi. Frank Bros, and CoPublishers Ltd., 1 st Edition.2002