B.Sc. ‑ Hospitality & Hotel Administration

To understand the role of the chef, Inter – departmental co-operation, Daily routine & systems. To develop a comprehensive knowledge of professional cookery in the hotel & catering industries.

Fundamentals of cooking, Preparation of ingredients, Texture, Methods of cooking, Principles of invalid cookery, Principles of food storage, Menu planning, Work methods in food production, Western culinary terms, Hindi equivalents of some English food name, Reheating of food – rechauffe cooking, Accompaniments & garnishes, regional Indian cookery (according to location), principles of Chinese cookery, classical and modern garnishes in continental cookery, cooking using left-overs-hot starters.

Fundamentals of of bakery, Ice cream and sorbets, Frozen desserts, Bakeshop production – faults in making rolled in doughscake formulas & cake making Icing-sugar and chocolate basic work

Knowhow on basic commodities, raw and processed, Catering of food, production and distribution, quality and standards of commodities, suitability for different purposes, purchase specification- Dealing with supplier-receiving methods-stores organization, stock control, stock levels and rotation speed, yield testing for meat, fish and poultry-meat tags, Preparing, Testing and Assessing new recipes, Sales monitoring, Portion Control, Flash Food cost control, Stock taking method.

Food Service areas and ancillary departments- Room Services, Still Room, Stores, Linen Room, Kitchen Stewarding, Hot Sections, Mise-en-place, Laying Tables, Forms and Methods of Service, Receiving the Guest, Service at Table, Tobacco and Cigars, Preparing of Flambe dishes and Silver Service, Table d’ hote, buffet and Ala Carte Menus preparation and service of 20 Table d’hote , 4 buffets and 3 A La Carte menus with an overall proportion of 40% continental dishes, 40% Indian regional dishes and 20% Chinese dishes.

different types of Meals and Menu, Fixed menu and a la carte, classical French menu terms; Indian Food and accompaniments ; planning a simple menu ; breakfast menus, historical understanding of non-alcoholic and alcoholic beverages, Beer, Spirits, Liquors And Bitters, Cocktails and Mixed drinks

Classification and history of hotels, Organogram, Directory services, traditional and contemporary practices, new innovations, quality of service, services marketing, Room as the primary selling product, Room types, reservations, customer relationship management, guest profiling, security and safety, modern enabling technologies

Record keeping, Computer aided docomentation and control, data privacy and security, Revenue planning and computing, basic statistical methods for analyis, incidence reporting, Front Office MIS reports, decision support

Night Audit- EOD Routine in Details, roll of business date, Yield and Revenue Management, energy audit, action-taken on feedback and grievances

different types of accomodation services, Housekeeping, and facilities, Hierarchy- duties and responsibilities, guest satisfaction, different types of hotels, eco-friendly practices, hygiene, safety, cleaniness, upkeep, Floor and wall finishes, maintenance, aesthetics, Unique Selling Propositions, Occupancy ratios, auto energy controls, artful flower arrangements, artifacts, showcasing, color, mood lighting, interior design and décor

Room layout, security, Room emergencies, Selection, Classification & types of equipments, Methods of use and mechanism for each type, Care and maintenance, Use, care & storage, Distribution and control General considerations and selection criteria, usage and application.

IT interfaces in hotel operations, Hotel ITeS, Enterprise Resources management, Application softwares,

HRD, HRM, Orgizational Behaviour, Organization Develelopment, Goal setting, Performance Appraisal, typical HR policy of hotel

The systematic layout planning pattern (SLP); Planning consideration

Food Legislation, MRTP act, Industrial law, Licence and Permit, Indian Contract Act. , Business regulatory Framework, Start-ups and entepreneurship

Daily sales, accounting, transactions analysis, book-keeping, Revenue report generation, Budgeting & Financial control.

Verbal, non-verbal, and written communication, personality development and grooming, building presence, listening and speaking skills, behavioural skills, public relations, web, internet and social media, resonance, empathy, Interfacing- Business-to-Business, Business-to-Customer

Communicative French, Spanish, German etc.