2nd Year III-SEMESTER

S. ESE Sessional
Subject Code Subject Name L-T-P Total Credit
No. Marks CT TA

Universal Human Values &

1. RVE301 3-0-0 70 20 10 100 3
Professional Ethics
2. RAS302 Environment & Ecology 3-0-0 70 20 10 100 3

3. RHM301 Food Production-III 3-1-0 70 20 10 100 4

4. RHM302 Food And Beverage Service-III 3-1-0 70 20 10 100 4

5. RHM303 Front Office-III 2-1-0 70 20 10 100 3

6. RHM304 House Keeping-III 2-1-0 70 20 10 100 3

7. RHM351 Food Production-III Lab 0-0-4 50 30 20 100 1

Food And Beverage Service-III
8. RHM352 0-0-2 50 30 20 100 1
Lab
9. RHM353 Front Office-III Lab 0-0-2 50 30 20 100 1

10. RHM354 House Keeping-III Lab 0-0-2 50 30 20 100 1

Total 1000 24
CT: Class Test TA: Teacher Assessment L/T/P: Lecture/ Tutorial/ Practical

2nd Year IV-SEMESTER

ESE Sessional
S. Marks
Subject Code Subject Name L-T-P Total Credit
No. CT TA

Practical
1. RHM451 600 400 1000 20
Industrial Training
Total 1000 20
CT: Class Test TA: Teacher Assessment L/T/P: Lecture/ Tutorial/ Practical

2
 RHM301: FOOD PRODUCTION-III
OBJECTIVE: To provide an in depth knowledge of various food preparations, apart from this
to make various culinary preparations out of
1. Meat,
2. Poultry,
3. Games, Fish etc.

UNIT-I
Meat Cookery: Meat: Characteristics, selection and grading, Classification (Bovines, Ovines
and Swines) Categories
Lamb & Beef: Types of meats used in cookery, Cuts of meats i.e.( beef, lamb), purchasing and
quality grading, factors that gives meat a good quality, handling, knowledge of offal’s & other
edible parts, food value, storage, Butchering Procedure, Rigor Mortis, application & cooking
methods, Smoking Procedure
PORK: Cuts, food value, purchasing, butchering procedure, Processed Meat-Ham, Bacon,
Sausages, Salami

UNIT-II
Poultry And Egg Cookery:
Poultry And Game: Introduction, Classification, Selection Criteria, Cuts of Poultry, Yield and
simple Indian preparations.
Eggs: Introduction, Usage in Kitchen, Structure of Egg, Classification, Grading of Eggs, Types,
Selection, Storage and preparation of breakfast dishes with eggs

UNIT-III
Fish Cooking: Introduction, Types, Purchasing, Storing Considerations, Fish & Shellfish, Their
Classification, Cuts of Fish, Popular Species of Fish, Classical Preparations of Fish, Common
cooking methods used for fish.

UNIT-IV
Food Commodity:
Cereals: Sources, variety of cereals, uses, storage.
Fats & Oils: Sources, types (animal and vegetable fats), uses, storage, Hydrogenization and
rancidity
Herbs And Spices, Condiments: used in cookery.

References:
1. Krishna Arora: Theory of Cookery
2. Thangam E. Phillip: Modern Cookery
3. Jane Grigson: The Book of Ingredients
4. J. Inder S. Kalra: Prasad Cooking
5. Lerol A. Polsom: The Professional Chef
6. Cinton Cesarane: Theory of catering
 RHM302: FOOD & BEVERAGE SERVICE-III

OBJECTIVE:
Understand the alcoholic beverages and its broad categories:
a) Brewing process
b) Viticulture and Vinification.
c) Understand different types of Wines, Their classification storage & services.
Know about the different wine producing countries, their specialty wine and the wine quality
laws governing the major wine producing countries

UNIT-I
Alcoholic Beverages: Introduction, Definition of alcoholic beverages and classification
Fermentation: Definition, Process & Uses.

UNIT-II
Beer: History, Definition and types, Ingredients used in beer making,
Brewing Process: Bottom fermentation; Top fermentation. Beer faults, Care and Storage of
beer. Beer terminology.

UNIT-III
Wine: History, definition and classification of wine ,Viticulture seasons, Quality of soil and of
area of production. Types & Composition of grapes and its effect on the nature of wine, wine
makers’ Calendar, and wine diseases Wine making Methods-Table (Red, White, Rose),
Fortified- Sherry & Port, Sparkling Wine, Characteristic of wine, still, sweet, dry, vintage & non-
vintage, Care and Storage of wine, Wine Terminology.

UNIT-IV
Wines of France: Different regions, their geographical composition and climate, grape varieties
and characteristic of wines from each region. Special reference of Champagne, its origin, grape
varieties and production.
Wines of Other Countries: Italy, Germany, America, Australia, Newzeland, California, Chilli
& India. Wine of Spain with special reference to sherry (in detail). Wine of Portugal with
special reference to port & Madeira, Marsala.
Wine Quality Laws: France, Germany, Italy, Portugal and Spain
Foods and Wine Harmony: In relation to all courses of French classical menu.

References:
1. Sudhir Andrews: F & B Service Trg. Manual
2. Denni R. Lillicrap: F & B Service
3. Deepanshu, Gupta Nitin & Gaurav: Lexicon of hospitality
4. Coltsman: Introduction to F&B Service
 RHM303: FRONT OFFICE-III

OBJECTIVE:
Students should learn about:
a) Handling guest mails, messages and guest enquires.
b) Describe room change procedure and Out Door Area management.
c) Outline the tasks performed at bell desk.

UNIT-I
Guest Information Management:
Guest Information Handling, Handling guest mails and message procedure, Business centre
facilities and functions.

UNIT II
Front Desk Functions:
Room key management, Self check-in, Web check-in, Wake up calls and do not disturb requests,
Guest visitors handling, Paging system.

UNIT III
Room Change Procedure and Bell Desk Functions: Meaning and procedures for room change,
Live move and dead move, Room change formats.
Bell Desk Management: Activities and procedures at the time of: Check in, Check out. and Left
luggage procedure, Travel desk services, Concierge services, Other activities & Formats used at
Bell Desk.

UNIT-IV
Hotel Porch Operations Management: Car parking–self and valet parking, Public addresses
System, Duties of doorman/ parking attendant. Hire a car procedure. Airport representative,
guest pickup and drop services.

References:
1. Dennis L Foster: Back Office operation & Administration.
2. Sudhir Andrews: Hotel Front Office.
3. Bruce Braham: Hotel Front Office.
4. Casavana: Front Office Management.
 RHM304: HOUSEKEEPING-III
OBJECTIVE:
By the end of this course the students will have knowledge about the following:
1. Hotel Linen room procedure, care and maintenance of Linen.
2. Sewing and uniform room procedures, care and maintenance.
3. Laundry- Importance and principles, equipments, layout, flow process and finishes.
4. Stain removal – methods and aids.
5. Fabrics - origin, characteristics, classification and usage in hotel industry.
6. Yarns and their types.

UNIT-I
Fibers And Fabrics: Definition, Origin, Classification, Characteristics of different fibers–
Cotton, Linen, Silk, Polyester, Nylon, Acrylic. Yarns: Types.
Finishes: Designing, sizing, deguming, weighting, scouring, calendaring, decatizing, Tentering,
shearing. Flocking, sanforisation mercerization, napping. Bleaching, Dyeing, Printing, Singeing.

UNIT-II
Hotel Linen And Linen Room: Classification: Room linen, F&B linen, miscellaneous linen.
Selection criteria & stock requirements, Par Stock.
Linen Room: Location, Equipment and Standard Operating Procedures, Storage & section: Care
of linen and Stocktaking, Marking & Monogramming. Functioning.

UNIT-III
Laundry: The Concept, Importance, Organisation Structure, Key Roles & People, Functions of a
Laundry, Professional Laundry Set Up, Linen Room, Uniform Room, Tailor Room, Setups &
Functions, Equipments Used in laundry, Their Salient Features, Laundry Chemicals, Laundry
Do's and Dont's, On Premises Laundry, Off Premises Laundry, Commencing the Day's Work -
Briefing, De Briefing, Day Schedules.
Managing Guest Laundry: Valet Services: Collecting Guest laundry and returns, Do's and
Dont's, Handling guests Linens,
Stain Removal: Different types of stains, Cleaning methods, Specific Cleaning Agents,
Chemicals and detergents.
Care for color and delicate fabrics..

UNIT-IV
Sewing Room: Activities and area provided. Equipments and Standard Operating Procedures
Uniform Room: Purpose of uniforms. No. of sets issuing procedure & exchange of uniform.
Designing a uniform. Layout and planning of the uniform room.

References:
1. Joan C. Branson: Hotel, Hotel & Hospital Housekeeping.
2. Georgira Tucker: The Professional Housekeeper.
3. Rose Mary & Heinemann: Housekeeping Management for hotels.
4. David Allen, Hutchinson: Accommodation & cleaning services
 RHM351: FOOD PRODUCTION-III Lab
1. Dishes with accompaniments & sauces.
2. Meat, poultry, Egg & fish dishes (Continental).
3. Butchering process of meat, poultry.
4. Familiarization with commodities and their uses in kitchen with the help of simple dishes
preparation indicating their uses

RHM352: FOOD & BEVERAGE SERVICE-III LAB

x Beverage order taking and preparation of BOT.

x Familiarization with the glassware, equipments and tools required in relation to
Beer & wine services.
Service of Wine
a) Order taking procedure
b) Service sequence, serving temperature
x Services of red wine, white wine, champagne with all the courses. Decanting
x Designing of beer/ wine list
Service Of Beer
a) Service of Beer: Draught Beer, Bottled beer
b) Order Taking Procedure
x Service Sequence, Equipments used.
Assignments:
1. Preparing Charts
x Different regions of France and their characteristics of wine.
x Regions and characteristics wine of two other countries.
2. Collection of Labels
x At least five wines & Beers (Indian & International).

RHM353: FRONT OFFICE-III LAB

1. Handling various types of enquires and providing information at the front desk
information section.
2. Message and mail handling procedures.
3. Bell desk activities at the time of:
x Check-in. ҏ
x Check-out. ҏ
x Room change ҏ
4. Electronic Key Handling System

RHM354: HOUSEKEEPING-III LAB

1. Layout of Linen and Uniform Room/Laundry
2. Laundry Machinery and Equipment
3. Stain Removal
4. Selection and Designing of Uniforms
5. Visit to a professional Laundry