HOTEL MANAGEMENT AND CATERING TECHNOLOGY. (Affiliated to HRDF, Govt of Goa.)
COURSE DURATION: 1 YEAR
AFTER COURSE INTERNSHIP: 6 MONTHS IN STAR HOTEL
SUBJECTS:
FOOD PRODUCTION (THEORY)
- Introduction to cookery
- Kitchen staffing and kitchen tools
- Aims and objectives of cooking food
- Methods of cooking food
- Culinary terms
- Vegetables and fruits
- Egg cookery
- Fish
- Meat and poultry
- Stocks and glazes
- Soups
- Sauces and roux
- Bread
- Flour and shortening( fats and oil)
- Cookies and pastries
- Raising agent and sugar
- Spices, herbs and condiments
- Cheese
FOOD PRODUCTION (PRACTICAL)
- Cuts of vegetables
- Types of egg cookery
- Types of sandwiches (GREELED, TOASTED, PLAIN, OPEN, CLUB, CANAPES)
- Boiled Rice
- Masala Dal
- Cabbage Foogath
- Gaujas
- Fried Rice
- Vegetable Korma
- Semiya Payasam
- Aloo Chole
- Phirnee
- Minestrone Soup
- Fish Cakes in Tomato Sauce
- Banana Custard
- White or Bechamel Sauce
- Mayonnaise Sauce
- Brown or Espagnole Sauce
- Veloute Sauce
- Hollandaise Sauce
- Vegatable Pulao
- Rajmah Masala
- Kadhai Murg
- Kesari Kheer
- Jallebi Parathas
- Lentil Soup
- Chicken Malabar Curry
- Onion Raita
- Pea Pulao
- Brown Stew
- Blancmange
- Consomme Royale
- Carribean Banana
- Yellow Rice
- Poulet Saute Chausseur
- Bread Pudding
- Scotch Broth
- Shepard’s Pie
- Queen of Pudding
- Chicken Shah Jahain
- Mutton Kolhapuri
- Tossed Salad
- Fried Chicken
- Fruit Trifle
- Bhaturas
- Cream of Chicken Soup
- Salad Verte / Green Salad
- Murg Do Pyaz
- Tomato Pulao
- Collage Pudding
- Spaghetti with Barbaque Sauce
- Gajar ka Halwa
- Chicken Cafreal
- Caramel Custard
- Goan Fish Curry
- Coffee Mousse
- Cauliflower Au Gratin
- Spaghetti Bolognaise
- Potato Chips
- Chicken Masala
- Banana Fritters
- Cabbage Chowder
- Chicken in Hot Garlic Sauce
- Chinese Noodles
- Sweet Corn Vegetable Soup
- Mixed Spring Rolls
- Jeera Rice
- Sweet Corn Chicken Soup
- Chinese Fried Rice
- Beef Stroganoff
- Tomato with Sardine Stuffing’s
- Poulet Saute Maryland
- Beef Stew
- Choux Fleur Mornay
- Hyderabadi Kheemal
- Palak Paneer
- Vegetable Fried Noodles
- Vegetable Do Pyaza
- Ressois De Camarao
- Potato Bhaji
- Hamburgers
- Russian Salad
- Hot and Sour Chicken Soup
- Chili Chicken
- Fish Caldeen
- Alu Simla
- PrawnsBalchao
- Egg Masala
- Coriander Chutney
- Mulligatawny Soup
- Somasos
- Pizza Chicken
- Alu Gobi
- Alu Paratha
- Vegetable Fried Rice
- Cauliflower Manchurian
- Hakka Noodles
- Schezuan Sauce
- Sweet N Sour Pork
- Indian Gravy
- Butter Chicken
- Fish Caldarado
- Mushroom Squids Chilly Fry
- Vegetables& Cheese Souffle
- Pommes De Terre Anna
BAKERY (PRACTICAL)
- Cup cakes
- Doughnuts
- Jam Buns
- Muffins
- Madeleine
- Praline fingers
- Egg less/ Madeira cake
- Plain sponge cake
- Swiss roll
- Genoese sponge
- Date of walnut cake
- Pound cake
- Black forest cake
- Ribbon cake/ Check cake
- Pineapple upside-down
- Chocolate cake
- Butter icing
- Glace icing
- Royal / Almond icing
- Date and nut filling
- Fluffy icing
- Bread rolls
- Italian bread
- Baroness bread
- Banana bread
- Fuchsia bread
- Fancy bread
- Short crust pastry
- Cheese cake
- Apple Pie
- Chocolate chip cookies
- Cheese straws / Cheese biscuits
- Nankatai
- Danish pastry
- Melting moments
- Coconut macaroons
- Shrewsbury biscuits
- Chocolate fudge
- Bronenies
- Nougat
- Crime de Menthe
F & B SERVICE (THEORY)
- Introduction to the Hotel & Catering Industry
- Departmental Organizational & Staffing
- Essential equipment in Food & Beverage Services
- Ancillary Section of the Food & Beverage Department & their importance
- The Menu
- Restaurant setup Prior to service & types of service
- Breakfast service
- Tea Service
- Cheese and Savories
- How to meet, greet & treat Customer
- Banquets
- Non-Alcoholic beverages
- Classification chart a)Alcoholic b)Non-Alcoholic
- Cigars and Cigarettes
- Systems of order taking
- Alcoholic Beverages and various types of liquor
- Methods of Billing and payment
F & B SERVICE (PRACTIAL)
- COCKTAILS & MOCKTAILS
- Red wine service
- White wine service
- Laying of table cloth
- Napkin folds
- Profile, dress cod & attributes of waiter
- Handling of the essential equipment required in food & beverage services
- Cleaning procedures followed for cleaning of glass, soiled plates & chaning of soiled table cloth during services
- Menu planning
- Setting up of a cover
- How to lay a cover for different types of services
- Breakfast services
- Services of continental breakfast
- Breakfast tray set-up
- Procedure for tea service
- Procedure followed for cheese & savories services
- How to set up for banquets parties etc
- Service of non-alcoholic beverages
- Taking orders, handling guest complaints
- Practice of billing procedures
FRONT-OFICE (THEORY)
- Introduction to hospitality industry
- Accomodation in hotel
- Types of hotel
- Organization of front-office
- Front-office systems
- Guest accounting
- Lobby
- Credit cards
- Front-office emergency procedure
- Telephone operator
- Traiff
- Communication skills
- Lockers
- Yield management
- Groups
- Control
- Tourism
FRONT-OFFICE (PRACTICAL)
- Work standards
- Timings
- Cleanliness
- Personal appearance
- Cleaning of front-office
- How to answer calls
- Incoming calls
- Putting guest calls on hold
- How to transfer calls
- Equipment’s in front-office
- Bell boy duties
- Room layout
- Counters at front-office
- Key control
- Master key control
- Petty cash
- Receipts / amenities voucher
- Reservation chart
- Reservation form
- Arrival list
- Departure list
- Guest flow
- Horizontal tabular ledger
- Allowance voucher
- Paid outs given
- Layout of the lobby
- Cleaning of lobby
- En-cashment of currency and travelling cheque
- Payment posting done by credit cards
- Summaries of sales
- C Forms
- Errand cards & register for
- Left luggage
- Notifying check outs
- Paging’s system
- First-aid
- Notifying accidents
- Calling doctor/ ambulance
- Accident report
- Bomb threat forms
- Memorizing hotel directory
- Name codes
- Wake up calls
- Complaint handled register
- Percentage of room calculation
- Room occupancies for high and low
- Revenue from weighted rooms
- Welcoming a guest
- Body language
- Writing skills
- Filling system
- Form/ formalities needed while issuing a locker
- Conversation with the guest and attending to complaints
- Density chart
- Peak and shoulder occupancy chart
- Thus hold chart
- Group meal chart
- Indian
- Group foreigner
- Housekeeping reports
- Control pyramid
- Daily occupancy report
- Lost occupancy from cancellation
- Bookings of hotels
- Booking of flights/ bus/ train tickets
- Tours in and around India
HOUSEKEEPING (THEORY)
- Introucdution of hotel house-keeping
- Organization of housekeeping department
- Knowledge of rooms
- Cleaning agent
- Cleaning equipment
- Routine cleaning of housekeeping department
- Periodical cleaning & special cleaning programs
- Daily cleaning of guest room
- Cleaning & polishing of common surface
- Maid’s service room
- Laundry
- Stain removal
- Lost & found
HOUSEKEEPING (PRACTIAL)
- Basic vocabulary (Housekeeping terms)
- Identification and drawing of cleaning equipment
- Cleaning procedure followed
- Use of cleaning agents for various surfaces
- Cleaning and sweeping by using various brooms, brushes, vacuum cleaners
- Routine cleaning bu use of detergents of cleaning equipment
- Routine & special cleaning by use of detergents & cleaning equipment
- Bed making & cleaning of guest room
- Cleaning & polishing of metal & non-metal
- Organizing & use of maids trolley for room cleaning
- Handling of guest laundry
- Handling of lost & found articles, records & formats
PRINCIPLES OF MANAGEENT
- DEVELOPMENT OF MANAGEMENT THOUGHTS
- Meaning of management thoughts
- Definition of management
- Role of control of manger
- Principles of management
- MANAGEMENT PROCESS (FUNCTIONS OF MANAGEMENT)
- Planning- meaning/ characteristics/ importance/basic function of management
- Organization- meaning/ characteristics/ importance/ role of organizing
- Co-ordination- meaning/ important functions of management
- Controlling- meaning and objectives of management
- Staffing- meaning and objectives of staffing / need for staffing in an organization
- Directing- meaning / functions
- Communication: Meaning/ definition / importance characteristics/ types / communication process/ barriers to communication
- Motivation- Meaning/ methods
- Leadership- Meaning/ definition / functions of leader/ types of leader/ qualities of a leader
- Decision making- meaning/ steps in decision making/ management in leadership of decision making
- PERSONAL MANAGEMENT
- Recruitment- meaning of recruitment/ job analysis/ source of recruitment
- Selection – meaning of selection / steps in selection/ importance of personal interviews in selection procedure
- Training- Meaning / types of training / importance
- Performance- Appraisal/ defining/ methods of performance / management by objectives of performance