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SYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY1SYLLABUSHM101 : FRONT OFFICEContacts : 3LCredits - 3Topics to be covered : -• Introduction to Hotel Industry• To Define Target Market & explain intangibility of service and potential• Advantages & Disadvantages of different types of Hotel Ownerships &Affiliations to describe the Introduction of Automation of Hotels• To define mission and create organization charts• Classify the Hotel’s functional areas and discuss• The nature and uses of Job Description/Specification• Classification of Hotels• To Describe the various F.O Dept and describe how the organization is likely todiffer in large and small hotels• Types of Rooms• Tariff Structure & plans• Sections of F.O and their Importance.HM191 : FRONT OFFICE PRACTICALContacts: 3PCredits : 2Topics to be Covered : -IDENTIFICATION OF VARIOUS VOUCHERS ---The students will have to draw one or two of the following vouchers and according to thequestion (case study) fill up the vouchers (desk work)• Registration Card• Reservation Form• Amendment Slip• Cancellation Slip• Arrival/departure notification slip• VIP amenities voucher• Miscellaneous charge voucher• Allowance voucher• Paid out voucher• Message slipTelephone etiquettes and manners. Front desk grooming and other essentials bodylanguage, speech modulation which includes articulation, variation control of pitch andtonal qualitySYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY2• Accepting reservation by telephone and recording it• Answering guest enquiries case studies• ProjectThis project includes a study of the various airlines, capital, currencies of the variouscountries of the world. The student is required to visit airlines offices and collect the dataconcerning the above study. They will also have to make use of the colour photographsand pictures collected from journals and magazine for the logo of airlines etc. The studentwill have to make two copies of the project and submit before the final practicalexaminations• Project 2This project includes a study of any one tourist destination of world. This would includethe geographic location of the place.HM102 : FOOD PRODUCTION Contacts : 3LCredit : 3Topics to be Covered : -To Introduce the Historical progression leading to modern cookery• History of cooking• Aims & Objective• Cooking art or scienceTo impart knowledge about different kitchen equipment• Heavy and Light equipment• Utensils & Knives• Care & maintenance• UseTo impart Knowledge of various culinary terms, level of skill, attitude towards work,behaviour & personal hygiene• Western & Culinary terms• Personal grooming, hygiene & uniform• Do’s and don’ts while working in the kitchenTo understand the functioning of Food Production Dept.• Organizational structure• Layout• Duties & responsibilities• Interdepartmental relationsFoundation ingredients & their role in F.P• Composition of different ingredients & the action of heat on fat, carbohydrates,proteins, vitamins & minerals.Classification of cooking factorsSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY3• Classification according to function like fats, raising agents, sweeteningagents, egg, liquids/stock flavouring & seasoning, thickeningTo understand the methods of Preparation• Mis-en-place• Methods of mixingTo understand the texture of cooked food products• Various textures• Faults and remediesHM192 : Food Production Practical Contacts : 4PCredits : 3Topics to be Covered : -• Identification of equipment. Mis-en-place (cutting, peeling, slicing, chopping,shredding, paring, etc)• Egg preparation (boiled egg, fried egg, scrambled egg, omlette, poached egg, eggakuri)• Boiled rice, Masala Dal, Bengal Fish Curry, Cucumber cuchumber• Zeera Rice, Dal Makhani, Vegetable curry, Shahi tukra• Bread Roll, Sponge Cake, Swiss Roll, Caramel custard• Bread Roll, Sponge cake, Swiss Role, Bread and butter pudding• Consomme Brunnoise, Poisson Poach Hollandaise, Cheu Fleur Mornay• Madras Soup, Fish Meuniere, Courgettes Saute, Pommes Nature, BavariousRubanee• Minestrone Soup, Goan Fish Curry, Cheu Fleur Potato Bhaji, Steamed Rice, FruitConde• Sandwich Bread, Bread stick, Diplomat pudding, Coffee Mousse• Macedoine Mayonnaise, Fillet de Poisson Duglere, Nouilles Fraiches, BeginetsD’aubergines, Crème Caramel• Assiette de Crudite, Sole Colbert, Pommes Persilles, Puree Cercy, Mousse auChocolate• Oeufs Fracis Chimay, Poulet Shahjahani, Pulao a la tomate, Haricot VerteFoogath• Oeufs Frit Bacon, Fillet de Sole Bonne Femme, Pommes a Rangalaise,• Epinards a la Crème• Sweet Buns, Butter Buttons, Doughnuts• Mulligatwanny Soup, Poisson Grille Beurre Blanc, Pommes Vapur, Epinards a laCrème, Pudding Diplomat• Crème de Vollaile, Gigot D’agneau Roti, Pommes Noisette, Haricot, Bretonne,Charlotte aux FruitsSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY4HM103 : HOUSEKEEPING AND LAUNDRY OPERATIONS Contacts :3LCredit : 3Topics to be Covered : -• An overview of the position of H/K in the Hospitality Industry• List of functions of the H/K Dept.• H/K working towards ‘Customer delight’• Why is H/K indispensable• Organisation of the Hotel• Staff Hierarchy, lines of Authority & areas of responsibility• Vertical & horizontal coordination within & outside the Dept.• Areas of responsibility of the H/K Dept.• Essential qualities in H/K staff• Effective communications skills, interpersonal skills & good grooming standards• Duties of staff at the managerial level• Duties of staff at the Operational level• Duties of staff at the supervisory level• Glossary of H/K terms• Abbreviations commonly used in H/K• Types of Rooms & suites• Various status of Rooms• Amenities provided in standard, superior & deluxe rooms• VIP amenities• Items provided on request• Placement of Supplies in a room• General principles of cleaning• Cleaning Schedules• Daily, weekly & Spring Cleaning• Morning & evening service• Second service• Daily cleaning in a Department room• Planning a weekly cleaning schedule• Public area cleaning methods & SchedulesHM193 : HOUSE KEEPING AND LAUNDRY OPERATIONS (PRACTICALS)Contacts : 3PCredit : 2Topics to be Covered : -• Equipment handling, Care & Cleaning & Identification of Cleaning Equipments(both manual & Mechanical)SYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY5• Maid’s Trolley Setting• Care, Cleaning & polishing of surfaces- metals, glass, floor, Carpets• Paints, Varnishes• Daily Cleaning of Rooms and Bath Rooms• Evening Service• Weekly Cleaning• Special/Periodic Cleaning• Public Area Cleaning• Message/Departure/Maintenance Register & follow upsHM104 : Food & Beverage Service Contact : 3LCredit : 3Topics to be Covered :-INTRODUCTION• Various outlets of the Departments• Various sectors of the DepartmentQUALITY• Attributes of F&B Service Personnel• Equipment• Equipment in a RestaurantGLASSES• Types and Capacity of glasses• Dining Table• Laying the Dining tableORGANIZATIONAL CHART• Drawing• Duties and responsibilities of waiter F&B ManagerKITCHEN STEWARDING• Hierarchy & responsibilityRESTAURANT BRIGADE• HierarchyCOURSES OF MENU & FOOD ACCOMPANIMENTSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY6HM194 : Food and Beverage Practical Contacts : 3PCredit : 2Topics to be Covered:-• Familiarization of Restaurant Equipment• Methods of cleaning and upkeep of silver• Arrangement of sideboards• Laying of table Linen• Layout of various meals• Folding serviettes in various designsHM105 : SAFETY AND FIRST AID Contacts : 2LCredit : 2Topics to be Covered:-Aims and objectives of first aidQualities and responsibilities of a first aider.Study of human physical anatomy• Skeleton system• Respiratory system• Circulatory system• Excretory system• Nervous system• Reproductive systemFirst aid procedure for different accidents.• Hemorrhage• Asphyxia• Shock and unconsciousness• Cardiac arrest• Burns• Insect bite• Snake bite• Poisoning• InjuryNursingPreparation of first aid box.HM106 : FOOD SCIENCE AND NUTRITION Contacts : 3LSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY7Credits : 3Topics to be Covered : -Introduction to Nutrition• Definition• Application of food science and nutrition in different aspects.• Food and its functionBMR & their effective factorsCarbohydrates• Introduction,composition, classification,functions, imbalances• Effect of heat on carbohydrates.RDA’s for different groupsFats• Introduction,composition, classification, functions, imbalances.• Effect of heat on fats.RDA’s for different groupsWaterVitamins• Classification• Fat soluble vitamins• Water soluble vitaminsStudy of few microbes.• Bacteria• YeastHM107 : PERSONALITY & COMMUNICATION DEVELOPMENT IContacts : 2LCredits : 2Topics to be Covered : -• Structures in Present and present continuous tense• Structures in past & past continuous tense• Structure in present perfect & present perfect continuous tense• Structures in future tense• Modals : helping verbs• Prepositions• Idioms• Question answer session• Speech on a given topic• Extempore speechSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY8HM201 : FRONT OFFICE Contacts : 3LCredits : 3Topics to be Covered : -Reservations• Feedback• Cancelletion & Ammendments• Identification of Vouchers• Manual Tabulation ; Ledger and Billing• Mechanical Ledger. Billing• Computerised Ledger, Billing• Tourism• International Hotel RegulationsHM291 :- FRONT OFFICE (PRACTICAL) Contacts : 3PCredits : 2Topics to be Covered :-CASHIERING• Cashiering while check in of VIP’s / FIT’s / Group• Cashiering procedure during stay of the guest• Cashiering while check outAUDITING• Night Auditor’s job• Vouchers / Document generated• Working with National cash RegistersHM202 : FOOD PRODUCTION / COMMODITYContacts :-3LCredits :3Topics to be Covered : -Various methods of cooking food• Dry & wet method• Basic Rule• Food ExampleStocksSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY9• Definition• Classification• National/International soups• Preparation of soupsSauces• Definition• Classification• Preparation of other sauces• Derivatives• Sauces of it’s own ClassUnderstanding the methods of storage• Refrigeration• Principles of storage• Correct Temperature• Time of StorageElement of Presentation• Classical & modern garnish• Proper accompanimentsINTRODUCTION• Introduction• Introduction of various commodities used in food production departmentCereals Rice , Wheat, Other Cereals , Pulses• Uses of different types of Pulses• Tea and processing• Fresh fruits and vegetables• Cheese Classification, Manufacture and uses• Coffee, processing & uses• Cocoa Manufacture of chocolate, processing, cocoa powder• Herbs and spices Classification, description and uses procurement and storageHM292: FOOD PRODUCTION PRACTICAL Contacts : 4PCredits : 3Topics to be Covered : -• Thenga Buns, Danish Pastry, Short Bread, Fruit Jam• Danish Pastry, Orange Biscuit, Cherry Buns• Potage Saint Germaine, Roast Chicken, Roast Gravy, Roast Potatoes, CoffeeBavarois• Ouefs Brouilles Portugaise, rogan josh, Riz CreolSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY10• Potage Esau, Steak Saute Bercy, Pommes Mignonette, Petits Pois a la Fracaise,crepes au Sucre• Spaghetti Napoletaine, Steak Grill Bearnaise, Pommes Pont Neuf, Bouquetiere deLegumes• Oeufs Poache Florentine, Escalpoe Vinnoise, Pommes saute, Carrots Vichy• Muffins, Jam Tart, Chocolate Mousse• Nankhatai, Croissants, Fruit Custard• Vegetable Patties, Chicken Patties, Cheese Patties, Egg patties• Quiche Lorraine, Piece de Boeuf Roti, jardinere de Legumes, pommes Chateau,Beginettes de fruits• Madeira Cake, Melting Moment, Fruit TriffleSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY11HM203 : HOUSE KEEPING , HYGIENE AND SANITATION Contacts :4LCredit : 4Topics to be Covered : -Identifying Cleaning Equipments• Classification of Cleaning Equipments• Functioning and care of Manual Cleaning Equipment• Functioning and care of Mechanical Cleaning Equipment• Groups of Cleaning agents• Use of Detergents• Use of water,Abrasives, degreasers,acids, organic solvents and drycleaning agents.• Lost and found procedures / Records maintained for lost and found.• Floors and floor finishes• Granolithic and Terrazzo floors• Wooden flooring / Carpets & Advantages and care of carpets• Use of Glass fiber, Acoustic Walls• Various finishes applied to walls• Register and forms maintained in H/K & Formats of Registers and reports• Desk control operations / Importance of Desk control• Personal ,environment hygiene, garbage-safe and correct disposal of garbage.• Protective clothing• Pest control• Personal Environment Hygiene Garbage -safe and correct disposal of garbageWATER• Sources of water and hazards of water pollutionAIR• Sources of air Pollution• Health effects of air pollution• Pollution ControlPROTECTIVE CLOTHING• Protective Clothing in Different Dept.• Selection of materials care and use• It’s effeciency and comfort• Care maintenance of Protective ClothingHANDLING OF FOOD• Personal hygiene of the food handlers• Programme of Good Health For Food handlers• Food Borne Diseases Roots of Contamination• Habits and AbusePEST CONTROL• Rodent and Insect Control Technique• Rays and CockroachesBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGYSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY12HM293 :- HOUSE KEEPING / HYGIENE & SANITATION (PRACTICAL)Contacts :3PCredits : 2Topics to be Covered :-• STAIN REMOVAL• SPECIAL DECORATION• IDENTIFICATION OF VARIOUS FORMATS & REGISTERSHM204 : FOOD & BEVERAGE SERVICEContacts : 3LCredits : 3Topics to be Covered :-Menu Planning• Types of service• Billing systems & cost controls• Breakfast Service• Non Alcoholic BeveragesClassify alcoholic beverages• Beer• Cidar• PerryTobacco• Cigar, Cigarettes• Guest Complaints• Room Service OperationsSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY13HM294 : FOOD AND BEVERAGE SERVICE PRACTICAL Contacts : 4PCredits : 3Topics to be Discussed:-• Receiving Guest and taking orders• Soup service.• Menu wise service.• Clearance & Crumbing down.• Service of breakfast.• Making the extra cover.• Afternoon tea set up.• Beer service.• Cigarette service.• Loading carrying trays.• Taking the order by K.O.T.&B.O.T.• Service of Food• Service of non alcoholic beverages• Service of Breakfast• Loading carrying trays/trolleysHM206 : FOOD SCIENCE AND NUTRITION Contacts : 3LCredits : 3Topics to be Discussed :-Protiens• Introduction• Composition & Classification• Functions & Imbalances• RDA’s for different groupsMineral• Classification• FunctionsMajor & Minor Minerals• Distribution• Sources• Functions• ImbalancesBalanced DietSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY14Menu PlanningMalnutritionFood borne diseasesHabits and abusesMethods of food preservationHM207 : FRENCH Contacts : 2LCredits : 2Topics to be Covered : -• About the Language• Alphabet• Accents• Orthographic sign• Linking• Final consonants• Syllable• Pronunciation• Use of Capital Letters• Article• Gender depending on the meaning of the world• Common French words• Names of days, months, & seasons• Cardinal• Ordinal• Colour• Hour• Auxiliary Verb• Vegetable• Fish• Shell Fish• Meat• Fruit• Poultry & game• Restaurant• Equipment• Miscellaneous• Phrases• Feminine of nouns and objectives• Nouns of two genders• Formation of plural of nouns and adjectives• French words• Translations• Common French terms related to the hotel industry.SYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY15HM208 : ENGINEERING Contacts : 2LCredits : 2Topics to be Covered : -• Plumbing & Sanitation• Plumbing Terminology• Storage of Water• Storage capacity• Traps• Plumbing practice• Safety & precaution• Sanitary systems• Fitting• Water Closets• System of hot & cold supply• Electricity• Fuse• Lighting• Fire Precaution• Fire Prevention• Types of Extinguishers• Kitchen equipment• Stores• Convention Oven• Microwave• Steamers• Deep fat Fryers• Refrigerators• Dish washing Machine• House Keeping Equipment• Transfer of Heat• Gas & Electricity• Composition & purification of Water• Hard & Soft water• Thermostats• Fuels & ClassificationSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY16HM401 : Front Office Contacts : 3LCredits : 3Topics to be Covered :-•Co- ordination between H/K &F/O.•Describe the basic positions & functions of the uniformed staff. Explain the role &importance of concierge in hotels.• Guest telephone service , voice mail , PBX, PABX , EPBAX& other systems.• Role of software packages in telephone systems.•Handling guest complaint.• Handling guest mail , difference between handling registered mail/ ordinary mail.• Function and importance of information section in mail handling.• Message handling.C.In/ C.Out procedure for FIT/ VIP/ Group• Registration• C. Form.• Information.• Room shifting• C/Out process &records of settlement• Night auditing, role of night auditor.HM491 : Front Office (Practical) Contacts : 3PCredits : 2Topics to be discussed:-Registration;-• Pre- arrival procedure.• On- arrival procedure• Post arrival procedure.Mail/ Message Handling• Guest- VIP’S / CIP’S/ FIT’S/ FFIT’S• Staff (general)• Executive• Voucher oriented during mail/ message handling.Bell desk procedure• Voucher originated• Pre- arrival duties• On arrival duties• Post arrival duties• Left luggage handling• Ancillary duties of bell desk staff.SYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY17HM402- FOOD PRODUCTION Contacts : 3LCredits : 3Topics to be Covered:-Culinary Terms• Indian & WesternRechaufe cookery• Basic principles• Types of salads & different salad dressingsSandwiches• Different types. Definition. Preparation. spreads.Colour pigments• Types, Effect Of HeatPoultry , games and birds• Cuts, Selection, Preparation , Menu Example & garnishesMeat• Pre- slaughtering steps, Structure, FactorsBeef Cookery• Selection, Cuts & joints,Steak CookeryPork• Selection,Cuts,Ham,Bacon,Salami, SaucagesLamb &Mutton• Classification, joints• Use, menu examples•SelectionBakery theory• Principles, Bread making, Faults & remedies• General idea of cakes,pastries, sponge & icing.Basic pasta• Manufacturing types, Description &use• Convenience food , types & advantagesFood preservation• Long & short term preservationMilk &milk products.SYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY18HM492- Food Production Practical Contacts : 4PCredits : 3Topics to be discussed :-• Masala bhat, Masala Fried Fish ,Carrot cuchumber, Srikhand• Masala Bread ,Coconut Cookies, Jam Ring ,Eggless Cake• Boiled rice ,Patrani Machchi, Dal Osman, Makai No Dano , Mohanthal• Vagharelo Bhaat, Bhakari , Fish Patia, Doodhi Nu Muthia, Basundi• Ghee Bhaat ,Doi Maach, Tooria Posts Charchari, Gulab Jamun• Bhaat ,Macher Jhal , Panch Phoroner Charchari ,Channar Payesh• Fruit Cake ,Brioche, Masala Buns, Pudding• Yakni Pulao, Shikumpur Kebab ,Baghara Baingan ,Double ka Meetha• Keema Pulao, Chauli Beans Usal, Sweet and Sour Suran, Khaman kakdi, besan ladoo• Lemon Curd Tart, Baba-au-rum, Vol-au-vent( chicken Mushroom)• Prawn pulao, Fish Caldeen, Cashew potato curry, Tomato Cuchumber• Poories, Moong dal Khichadi, Mutton Kholapuri, Pakoda Kadi• Lime Rice, Rasam, Chapati, Muligatwanny Curry, Cabage Thoran• Boiled rice, Malayali Fish Curry, Ginger Pachadi, Pal Payasam• Aloo ghobi ki Taheri, Shahi Paneer, Rajma masala, Misse Roti, Jallebi• Tomato Shorba, Bhaat, Dal Panchmal, Gobi Masala, Doodh Paak• Black Forest, Show Piece Bread, Marzipan fruit• Boiled Rice, Sorpotel, Amotik,French beans foogathSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY19BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGYHM403 :HOUSE KEEPING Contacts : 3LCredits : 3Topics to be discussed:-• Qualities of good linen.• Standard sizes of bed & bath linen.• Purchasing linen.• Hiring linen.• Establishing par stock.• Stocktaking & records maintained.• Activities in the linen room.• Features of the good linen room.• Linen Issuing system.• New for old system, topping up system• Uniform Section• Laundry Operations• Laundry Layout, location, size & equipments• Functioning of Laundry machines• Guests’ personal laundry• Classes of stains• Groups of stains removal agents• Treatment of unknown & specific stains• Classification of fibers, weft, warp & selvedge• Weaves qualities of Textile fibers• Characteristics & uses of fabrics• Finishes applied to fabrics• Common pests encountered• Effective pest control measures• Principles of Flower Arrangements• Styles of Flower Arrangements• Flowers & foliage, containers stem holders & other accessories• General guidelines, colour schemesSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY20HM493: HOUSE KEEPING PRACTICAL Contacts : 3PCredits : 2Topics to be discussed:-• Pest Control• Laundering & Dry Cleaning of Fabrics• Flower Arrangement• Care of Plants• Contract CleaningHM404 : FOOD AND BEVERAGE SERVICE Contacts :3LCredits :3Topics to be covered :-• Grape variety manufacturing process, brand names, classification of wines fromdifferent countries• Food and wine• Wines of France/ AOC• Wines of ITALY• Terms related to wines• Wines of GERMANY• Sherry• Port, Madeira• Champagne• Introduction to SpiritsSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY21HM494 : Food and Beverage Service-Practical Contacts : 4PCredits : 3Topics to be covered :-To develop skills and techniques in the operational activities of food and beverage serviceparticularly in relation in wines, beers and spirits and other alcoholic and non alcoholicbeverages and the service of continental and Indian regional dishes.SPIRIT SERVICE.• Taking the order for wines.• Service of White wine.• Service of Red wines.• Service of Champagne.SERVICE OF CONTINENTAL & INDIAN DISHESSETTING UP AND OPERATING A BARHM409 : COMPUTER APPLICATION Contacts : 2LCredits : 2Topics to be Discussed:-Application & the uses of Information Technology in the Hospitality Industry• Examples of use of Computers in Front/Outlets etc.Introduction to different Computer Related terms/concepts• Different types of Microprocessors & other Hardware Terminology• Hardware & Software the distinctionIntroduction to different kinds of OS used in case of stand alone PC/Network• Single user/multi user OS(DOS/UNIX)• Windows 95/NT/Windows 3.File Handling Concepts under DOS/WINDOW• Concept of Computer File & its storage• Ways of maintaining Files under DOS/Windows• DOS utilities/File Manager• Overall windows operationIntroduction to different windows based packagesSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY22• Utilities / Application of MS-Word• Application of MS- ExcelSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY23HM499 : COMPUTER APPLICATION (PRACTICAL)Contacts : 2PCredits : 1Topics to be discussed:-• Familiarize with a PC and identify the various componentsof a Computer.• Identify the various Input and Output Devices.• Introduction to DOS Basic DOS commands.• DOS continued - File Management Commands.• DOS commands -External Utilities eg. CHKDISK, EDIT etc.• DOS commands -An Introduction to the Wildcard Characters of DOS.• DOS continued - Batch File Processing.• Batch File Processing Continued.• Introduction to Windows as an Operating System.• Getting familiar to Windows Environment.• Introduction to the various packages of MS-Office.• Introduction to the Word Processor.• MS-Word :Entering a document, Editing a Text.• Word continued - Inserting, replacing and deletingcharacters. Saving a document.• Word continued - Opening an Existing Document, and• changing Page Layout.HM410 : ADVANCE ACCOUNTS Contacts : 2LCredits : 2Topics to be Discussed :-DOUBLE ENTRY BOOK KEEPING• Introduction, Accounting concepts and conventionsBOOKS & JOURNAL• Accounts Classification of Accounts• Rules for debiting and crediting• Posting from Books• Purchase Book• Sales Book• Purchase return Book• Multi Columnar cash BookSYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY24• Petty cash Book• Postings from subsidiary book• Trial BalanceFINAL ACCOUNTS• Preparation of Trading and profit and loss accounts• Balance sheetsCONCEPT OF COST-ELEMENTS OF CASH AND PROFITS• Ingredient Costing• Hotel cost Sheet• Food cost percentageHOTEL ACCOUNTS• Guest Ledger• Register of coupons issued• Register of Reservation• Guest Registration card bill• Arrival Departure• Daily Food cost sheetsHM411:- HOTEL ECONOMICS Contacts : 2LCredit : 2Topics to be Covered :-DEMAND• Meaning of Demand• Law of Demand• Extension and contraction of Demand• Increase and decrease in Demand• Survey of Buyers intentionELASTICITY OF DEMAND• Meaning of income elasticity of Demand• Cross elasticity of Demand• Price elasticity of DemandPRODUCTION FUNCTION• Managerial use of production functions• Law of variable proportionsCOST OF PRODUCTION• Cost concepts- TFC-TVC, TC-AC and MC factors influencing cost of production,opportunity cost, cost and output relationSUPPLY• Meaning Law of supply• Determinants of Law of Supply• Elasticity of Law of SupplySYLLABUS FORBACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY25• Influence on cost of productionREVENUE ANALYSIS• Average revenue• Marginal revenue• Total revenuePRICING POLICY• General considerations involved in formulating pricing policy• Objectives of Price policyPRICING METHODS• Cost plus or full cost pricing• Going rate policy