Modules Covered

1.Food And Beverage Service

Unit 1
Lesson – 1: Introduction to F&B Service Industry
Lesson – 2: Types Of Service
Lesson – 3: People In Food Service
Lesson – 4: Food & Beverage Service Equipment
Lesson – 5: Glossary - F&B Related Glossary
Lesson – 6: French Classical Menu

Unit 2
Lesson – 7: International Menu with Accompaniments
Lesson – 8: Menu Planning Principle
Lesson – 9: Breakfast & Breakfast Service

Unit 3
Lesson – 10: Introduction to Bars & Beverage Industry
Lesson – 11: Introduction to Mixology

Unit 4
Lesson – 12: Restaurant Operations
Lesson – 13: Sequence of Service
Lesson – 14: Banquet & Catered Events
Lesson – 15: Lounge & Hi-tea Service Room Service
Lesson – 16: Opening & Closing Duties of Food Service Establishments
Lesson – 17: Staffing & Evaluation of Work

Unit 1
Lesson – 1: Introduction to Kitchen Operations
Lesson – 2: Attitude, Temperament and Communication in Kitchen
Lesson – 3: Kitchen Personnel
Lesson – 4: Reporting System Requisites for Working Kitchen
Lesson – 6: Cuisine Basics

Unit 2
Lesson – 5: Work flow in Kitchen
Lesson – 7: Tools & Utensils
Lesson – 8: Kitchen Equipment
Lesson – 9: Food Commodities

Unit 3
Lesson – 10: Cooking Method
Lesson – 11: Food Nutrition

Unit 4
Lesson – 12: International Cuisines
Lesson – 13: Pantry Operations
Lesson – 15: Menu Planning – Principles & Application

Unit 5
Lesson – 16: Safety At Work
Lesson – 17: Hygiene & Grooming
Lessocen – 18: Workplace Safety & Best Practices
Lesson – 19: First Aid
Lesson – 20: Hygiene & HACCP

3.Front Office

Unit 1

Lesson – 1: Introduction to the hospitality industry & hotel industry
Lesson – 2:  Classification of hotels
Lesson 3 – Hotel Organization
Lesson 4 – The Front Office

Unit 2
Lesson 5 – Types of rooms
Lesson 6 – Rate Categories

Unit 3
Lesson 7 – The Guest Cycle
Lesson 8 – Front Office Systems
Lesson 9 - Property Management System

Unit 4
Lesson 10 – Reservation Activities
Lesson – 11: Registration Process

4.House Keeping

Unit 1
Lesson – 1: Introduction to housekeeping department
Unit 2
Lesson – 2: Cleaning Science
Unit 3
Lesson – 3: Rooms: Classification and Accessories
Unit 4
Lesson – 4: Key Control and Lost and Found
Unit 5
Lesson – 5: Services

5.Travel And Tourism

Unit – I
Lesson 1:  The Tourism System
Unit – II
Lesson 2: India & World Heritage & Cultural Tourism
Unit – III
Lesson 3: Ecotourism
Unit – IV
Lesson 4:  Tourism Marketing

Unit – V
Lesson 5: Customer Relationship Management in Travel Sector

Modules Covered

1.Food And Beverage Service

Lesson 1: Food Service Outlet Planning
Lesson 2 : Food Service Outlet Design
Lesson 3 :  Developing The Concept
Lesson 4 : Classical Menu Planning
Lesson 5 : Types Of Menus
Lesson 6 :  Wines & Vines
Lesson 7: Types Of Wines
Lesson 8 : Beer & Ale - Definition and Types of Beer & Brands
Lesson 9 :  Distillation and Spirits
Lesson 10 : Non Alcoholic Beverages – Hot
Lesson 11: Non Alcoholic Beverages – Cold

Unit - I
Lesson 1: Food society & Influence of Ethnic Cultures
Lesson 2: Food Commodities
Lesson 3: Nutrition & preservation
Lesson 4: Popular International Cuisines

Unit - II
Lesson 1: Catering Equipment & Tools
Lesson 2: Traditional Equipment
Lesson 3: Quantity cooking –Theory & Aspects of cooking across varied industries like flight catering, welfare catering,
Lesson 4: Presentation techniques in food

Unit - III
Lesson 1: Concept of Food Quality
Lesson 2: Kitchen Management
Lesson 3: Kitchen Computer Applications

Unit - IV
Lesson 1: Purchasing techniques
Lesson 2: Yields and butchery techniques for cost control
Lesson 3: Receiving, Storage & Inventory
Lesson 4: Recipes & Standards
Lesson 5: Calculating the Food Cost
Lesson 6: Pricing Support Systems & Pricing Strategy

Unit - V
Lesson 1: Menu Engineering concept & introduction
Lesson 2: Inflationary Price & Demand
Lesson 3: Analysing Working Menu Data
Lesson 4: Relating Pricing Strategy to Menu Engineering

3.Front Office

Lesson 1- Checkout & Settlement Process
Lesson 2- Front Office accounting Process
Lesson 3- Night Audit
Lesson 4- Establishing Room Rates
Lesson 5- Forecasting Room Availability
Lesson 6-Budgeting For Operations
Lesson 7-Evaluating Front Office Operations

4.House Keeping

Lesson 1: Laundry
Lesson 2: Linen Room
Lesson 3: Flower Arrangement
Lesson 4: Refurbishment and Redecoration

Modules Covered

1.Event Management

Unit – 1
Lesson1:  Introduction to Event
Lesson2:  Meaning and importance of events,
Lesson3:  Role in society and in the business, leisure and tourism environment.
Lesson4:  Historical development and current trends in the events industry, Characteristics of events,
Lesson5:  Factors that contribute to success, specialness / uniqueness of events, themes.
Lesson6:  Typology of events
Lesson7:  Community, business, sports, arts, popular entertainment, hallmark and mega events and festivals.

Unit – II
Lesson1:  Event Planning & Management:
Lesson2:  Concept Development, Event Planning Process, Scheduling of Events, Planning various types of Events.
Lesson3:  Tools for Event Planning and Management
Lesson4:  Event organizers / stakeholders, their motivations / objectives; working with the community; event tourism.

Unit – III
Lesson1:  Socio-cultural perspectives on events
Lesson2:  Celebration, tradition, ritual, symbolism, popular culture, identity, image, authenticity.
Lesson3:  Economic rationales for events
Lesson4:  Negotiating the Best Deal, Contracts

Unit – IV
Lesson1:  Event Marketing and Event Promotions:
Lesson2:  Event Marketing Strategies,
Lesson3:  Brand Building and Brand Management,
Lesson4:  Client Servicing,
Lesson5:  Sponsorships,
Lesson6:  Advertising for Events and Building Strategies,
Lesson7:  Sales Promotions,
Lesson8:  Decision Making Studies

Unit – 1
Lesson1:  Impact of Entrepreneurship
Lesson2:  The effect that Entrepreneurship and Business development have on different economies
Lesson3:  The Opportunity
Lesson4:  Idea Screening and Business Plans

Unit – 2
Lesson1:  Entrepreneurship Types
Lesson2:  Who are the participants in this market sector and
Lesson3:  Why do they participate?
Lesson4:  Thinking Like an Entrepreneur
Lesson5:  CVS: The Web Strategy Case  
Lesson6:  The Entrepreneurial Team                      

Unit – 3
Lesson1:  Managing Rapid Growth
Lesson2:  The Family & Troubled Enterprises      
Lesson3:  Entrepreneurial Finance
Lesson4:  Structuring the Deal

Unit – 4
Lesson1:  Franchising

3.Business Economics and Statistics

Unit – 1
Lesson1:  Micro and macro economic concepts

Unit – II
Lesson1:  Revenue and cost concept, different markets and the computation of national income.

Unit – III
Lesson1:  Factors of Production, Taxation, Money, Different Economies.

Unit – IV
Lesson1:  Measures of central tendency, dispersion, Variability, Correlation and Regression.

Unit – V
Lesson1:  Communications skills and work both independently and as a team member in activities related to the use of statistics in hospitality business applications

4.Travel And Tourism

Unit – I
Lesson 1:  The Tourism System
Unit – II
Lesson 2: India & World Heritage & Cultural Tourism
Unit – III
Lesson 3: Ecotourism
Unit – IV
Lesson 4:  Tourism Marketing

Unit – V
Lesson 5: Customer Relationship Management in Travel Sector